Archive for category Ingredients Glossary

How to store Curry Leaves

Curry leaves (also known as karuvellai/ kadi patha or tes patta) are spice used in Indian dishes. The english name for curry leaves is Bay Leaves.

It has an authentic and distinct flavor and smell. This green gold can be preserved as dried or frozen for long term storage.

Steps for Storing Curry leaves as dried leaves.

  1. Rinse the leaves sparingly in water.
  2. Drain out all the water and let it dry under the fan for 30 minutes (or you leave it in a plate on the counter top for 2 days it will get dry by itself).
  3. Separate the stem from the leaves and collect all the leaves.
  4. Put the leaves in an airtight container and close the lid.
  5. Store it in your kitchen where you keep your other spices.
  6. The leaves will change color from green to blackish but it will taste as good as the fresh leaves.

Or you can simply store your Curry leaves as dry powder.

Steps for Storing your Curry Leaves as Dried Powder.

  1. Rinse the leaves sparingly in water.
  2. Drain out all the water
  3. Separate the stem from the leaves and collect all the leaves.
  4. Put the leaves in a microwave oven for 4 minutes.
  5. Take it out of the oven and let it cool for few minutes.
  6. Crush the leaves with your hands it will crush easily.
  7. Put the leaves in an airtight container and close the lid.
  8. Store it in the kitchen where you keep other spices.

Steps for Storing Curry Leaves in a Freezer

  1. Rinse the leaves sparingly in water.
  2. Drain out all the water.
  3. Separate the leaves from the stem.
  4. Collect all the leaves and put it in a zip lock bag (even an ordinary plastic will do…just tie tie a knot to close).
  5. Put it in the freezer.
  6. Use it directly from the freezer.
VN:F [1.9.12_1141]
Rating: 10.0/10 (1 vote cast)
VN:F [1.9.12_1141]
Rating: 0 (from 0 votes)

Tags: , , , , , , , , ,

How to store coriander leaves

Coriander Leaves, Chinese Parsley, Cilantro, Kothamalli, Kotmir or Dhania Patta

Coriander Leaves, Chinese Parsley, Cilantro, Kothamalli, Kotmir or Dhania Patta

Coriander leaves also known as Fresh Coriander, Chinese Parsley or Cilantro  is a common spice used to flavor food. In Indian languages it is also known as Kothamalli, Kotmir, or Dhania Patta.

All parts of the Coriander is used in cooking. The leaves are usually used for garnishing, seeds are used to makes masala and the roots are also used as flavoring food. Roots have a more deeper taste than leaves. But the most used part of a Coriander plant are the leaves, it is often added immediately before serving food.

Coriander contains antioxidants which can delay the spoilage of food which is contains this spice. Both the leaves and roots have properties to keep food fresh but the leaves have a stronger effect.

Coriander leaves needs to be stored in a proper manner to help it keep longer. When the leaves are dried or frozen it looses its aroma. Thus, it should be kept fresh. I have seen some people keeping the Coriander in a glass of water but it soon wilts and gets bad. Some people put it directly in the refrigerator.

The following steps are needed to keep the Coriander leaves fresh for longer:

  1. Clean the fresh leaves by washing the soil off the roots and rinsing the leaves in water.
  2. Put the wet leaves in a newspaper and wrap it well with that newspaper (do not keep any openings otherwise it will get dry faster).
  3. Store the wrapped wet Coriander in the Fruits and  Vegetable section of the refrigerator.
  4. Every time (daily) when you are taking out some of the leaves to use, make the remaining leaves wet before wrapping and storing it again in the refrigerator.

VN:F [1.9.12_1141]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.12_1141]
Rating: 0 (from 0 votes)

Tags: , , , , , , , , , , , ,

Curry Powder/Masala Fiji Method

Different Countries in the world mix different ingredients to make Curry powder. Some people prefer to make curry powder at home and some people prefer to buy it. Curry Powder is also known as masala.

The Curry powder used by most of the Indians in Fiji to make their everyday curry. It is quit simple and  is made in the following manner:

Ingredients:

  1. Coriander seeds 500 grams
  2. Cumin Seeds/Jeera 100 grams

Method:

  1. Spread the Jeera on a tray and sun dry it for approximately 8 hours.
  2. Spread the Coriander seeds on a separate tray and sun dry it.
  3. Pour the Coriander seeds in a fry pan and roast in in medium to low heat till crispy (do not let is get burnt)
  4. Pour the Cummin seeds in a fry pan and roast it in medium to low heat till crispy (do not let is get burnt)
  5. Blend it together till it is finely powdered and mixed well.
  6. Preserve this in an airtight container.
  7. Use this when making Fiji Indian Curries.
VN:F [1.9.12_1141]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.12_1141]
Rating: +1 (from 1 vote)

Tags: ,

Ingredient – Suji / Sooji / Rava / Semolina

Various Names

  • known in North India as Sooji, Suji
  • Semolina
  • in South India, Ravey in Kannada, Rava/Ravam/Ravai in Telugu/Tamil, Rava in Malayalam

Popular Recipes using this ingredient:

  • Suji Ladoo
  • rava dosa (South India)
  • upma (South India)
  • Suji Halwa (North India)
  • Greece (“Halvas”)
  • Cyprus (“Halouvas” or “Helva”)
  • Turkey (“Helva”)
  • Iran (“Halva”)
  • Pakistan (“Halva”)
  • Arab countries (“Halwa”)
  • Semolina Pudding (Northwestern Europe and North America)
  • Porridge (In Sweden and Russia)
  • Harisa / Basbosa / Nammora (Middle East)

Links

Compiled By: Blesson Jose

http://en.wikipedia.org/wiki/Suji_(or_Rava)
VN:F [1.9.12_1141]
Rating: 5.5/10 (2 votes cast)
VN:F [1.9.12_1141]
Rating: 0 (from 2 votes)

Tags: , , , ,