Recipes - Page 64

Originally posted by: Kavitha Ravi

Thanks Sue akka for the simple fried okra recipe.

Thanks also caryn for the tapioca and green peas recipe.
green peas porridge is made once a week in my house for the children. Very good source of proteins.
Caryn I remember eating the raasavali kelangu porridge in India. My mother will add a little bit of sago in that porridge. Imm nice taste.

Yes Kavi...its one of the many porridges I enjoy - its quite difficult to get this kelangu in the market I go but whenever my hubby sees it he would definately get it for me. I too do just like how your mum prepares.....😊..I prefer to have it slightly cold though...so I chill it first 😛

Thanks Kavitha for the Dosa topping tips.

Thanks Kavitha, Caryn, Sue for all the Malaysian recipes. They sound (and look) mouth watering.

The soup looks grand Kavitha. I don't think the Chinese store by where I live carries some of your soup ingredients 😭 We get tofu but not the bean curd (In fact, tofu is called bean curd here! ) Can I make the soup without bean curd (just with tofu) and substitute suhun with any kind of noodle?

Dear Jenim, you can cook this dish without the suhun and bean curd. I do not think you can replace suhun with any noodles. Please try with vegetables and tofu.

Thanks Kavitha.
Romba Yummy ya irukku soup picture.

In your recipes at times I see an ingredient - Fresh red chillies. Is this green chilly becoming red eventually? Or is it red chilly as in "Vathal molagai or Kaanja Molagai"? Or is it something else that I probably don't get here? 😕

Jenim red chillies are actually riped green chillies. You can get them at the Asian market. Even other grocery stores sell them, just a little more expensive, that's all.

Pat

Thanks Pat.
If I don't get red chillies here, then I'll ripen the green chillies myself 😊
But does it taste any different from green chilly?

Jenim it takes a long time to ripen the chillies yourself and even then they may not ripen. They ripen faster on the plant before picking (if you get my meaning!). I grow chille plants in the summer and get some red chillies and freeze them for later use. Right now i have about 4 plants and already have flowers in them. I am waiting it to bear fruit.

Pat

Originally posted by: patraj

Jenim it takes a long time to ripen the chillies yourself and even then they may not ripen. They ripen faster on the plant before picking (if you get my meaning!). I grow chille plants in the summer and get some red chillies and freeze them for later use. Right now i have about 4 plants and already have flowers in them. I am waiting it to bear fruit.

Pat..I didn't know that its so difficult to get chillies over there (I keep forgeting about the climatic conditions) and that you need to freeze them too for later use. Over here as you know we are lucky to get them all round the year...so we take things for granted only realising it when its difficult for others. I better learn to value my chillies....😆

I have chilly plants too in my garden and many have turned red..looking long and healthy...wish I could send some to Jenim to make Kavi's delicious Coconut Vegetable Stew...😃

Kavi - could you show our Jenim how red and green chillies look...it would be of great help for her and others too...Thanks.

Dear Jenim. you can use green chillies instead of red chillies in any dish. The taste does not vary. Red chillie is used more for its colour and for decoration.

Red chillie is important when making fresh chillie sauce.
That is we pound the red chillie to make sauce for chicken rice,and things.At times we pound red chilles, and onions to stir fry certain vegetables Malay style. So go ahead and use green chillies in the dish.

Here Jenim you can have the chillies