eelamflavour.com Eelam Flavour

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Title: Eelam Flavour
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Description: Eelam Flavour Toggle navigation Eelam Flavour – Tamil Recipes Home About Home Remedies Breakfast Main Dishes Side Dishes Desserts Traditional Style Mutton Curry Puli Kanji is the equivalent of chicken
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Eelam Flavour Toggle navigation Eelam Flavour – Tamil Recipes Home About Home Remedies Breakfast Main Dishes Side Dishes Desserts Traditional Style Mutton Curry Puli Kanji is the equivalent of chicken soup in Western cultures, eaten when you are suffering from a cold or fever. Calories Don’t Count on the Weekend Main Dishes | August 16, 2016 | By Eelam Flavour No comments Calories don’t count on the weekend #chickencurry#spinach #vallarai #soyabeans #Eelamflavour#eelam #flavour #spices #spicy #curry #tamil#tamilfood #tamilcooking #colorfulfood #colourful#instagood #instafood #foodie Spicy Omelette – Can you take the heat? Breakfast, Main Dishes, Vegetarian | August 10, 2016 | By Eelam Flavour No comments Eggs are the perfect filling meal. This was a quick recipe to make, but very spicy. For this, I added 4 eggs. If you are just making it for yourself, you can halve all the ingredients. What adds the flavour to this is the cumin powder – make sure you use cumin powder and not cumin seeds and ensure that all the ingredients are all well mixed together before adding it to the hot pan. I ate this with yogurt as a dip, and it really helped to balance the hot and spicy flavours. Here you can see all the ingredients being mixed. Spicy Omelette 2016-08-10 06:29:03 Write a review Save Recipe Print Ingredients Eggs - 4 Shallots - 8-10 Green chillies - 1.5 Spinach - a handful Curry leaves - 5-6 Salt - to taste Turmeric powder - half a tablespoon Jaffna curry powder - half a tablespoon Cumin powder - half - 3/4 a tablespoon Ground peppercorns - ground about 5 peppercorns Mustard seeds - 1/4 tablespoon Baking powder - a pinch Oil - to heat pan Instructions Cut up the shallots, green chillies, spinach and curry leaves finely. You can adjust how many green chillies depending on your heat level. I used one and a half large chillies from my mother's garden, which will make it pretty spicy. In a bowl, mix together the salt, turmeric powder, Jaffna curry powder, chilli powder, cumin powder (use powder not whole) and ground peppercorns with the shallots, chillies, spinach and curry leaves. Add eggs to this mixture and whisk together. Add a tiny bit of baking soda powder to help the eggs become fluffy and rise. Heat oil in a pan, add a few mustard seeds, and when they pop add the mixture to the pan. Cook on each side for 2-3 minutes (or as long as you need until it cooks completely through) to preventing burning. This will depend on the size of your pan and how many eggs you added. I added a medium stir fry pan and 4 eggs. Cover with a lid for another minute then serve. Notes Serve with plain white yogurt as a side dip to help balance the flavours - it tastes pretty good with this. Eelam Flavour - Tamil Recipes http://www.eelamflavour.com/ Maravalli Kilangu Chips (Cassava Chips) Side Dishes, Snack, Vegetarian | August 3, 2016 | By Eelam Flavour No comments Maravalli Kilangu Chips (Cassava Chips) are one of my favourite snacks. The thing about food is that it has the power to evoke so many memories. When you have the perfect taste, it can transport you to another time, place. This is one of those recipes. My Periyamma from Norway makes the best maravalli kilangu chips. When she use to visit us in Canada, I would always ask her to make some and bring it, and also get her to make a big tin full for after she leaves. I think of her whenever I have homemade maravalli kilangu chips. It almost feels like she’s nearby even though she’s in Norway. This is the warmth and comfort that food brings – great memories of our loved ones. These chips are very easy to make – the most important part of these is really preparing them, and cutting the maravalli kilangu into really thin wafers. If you cut it too thick, then it won’t be crispy. Maravalli Kilangu Chips (Cassava Chips) 2016-08-02 17:24:56 Write a review Save Recipe Print Ingredients Maravalli kilangu - 1, sliced very thinly Jaffna curry powder - quarter tablespoon Chili powder - 1-2 tablespoons Curry leaves - 3 sprigs Dry red chillies - 5 Salt - to taste Instructions Cut the maravalli kilangu into thin round slices. Pat dry and remove any excess water. This will help prevent sputtering when you are frying. Add the chilli powder, salt and Jaffna curry powder to the slices and let it marinate for half an hour to one hour. Heat oil in a pan and wait to the oil to get hot. Once the oil is hot, add the marinated slices, a few curry leaves and dry chillies and fry throughly until it becomes crispy. I had one medium sized maravalli kilangu and fried it in 2 batches to ensure everything was cooked through. Your cooking time will really depend on how thick or thin you cut the slices. Once the chips are fried and crisp, set aside on top of some paper towels so the oil gets absorbed. Fry the remaining dry red chilies and curry leaves in the remaining oil for garnish. Place the chips on a oven-friendly tray and let it broil on low heat for one minute. This is optional, but I find this really enhances the crispiness. Add some more salt (and chilli powder if needed) mix the chips in a bowl and store in an air-tight container. Eelam Flavour - Tamil Recipes http://www.eelamflavour.com/ Beetroot Curry Vegetarian | July 26, 2016 | By Eelam Flavour No comments I like adding some colour to my meals – and orange and red are some of my favourite ones (think squash, pumpkin, beets, carrots, etc.). This dish is a simplified beets curry. Beetroot has been used in Tamil medicine to help control and treat blood pressure and heart conditions, especially when you drink it as a juice. This is a recipe that is perfect for an accompaniment to a Friday veggie day meal. Beetroot Curry 2016-07-14 06:48:05 Write a review Save Recipe Print Ingredients Beets (3-4, chopped into cubes) Onion - 1 large, slivered Curry leaves -~10 Green chilies - 2, slivered Cumin seeds - quarter tablespoon Mustard seeds - half a tablespoon Fenugreek seeds - half a tablespoon Chili powder - quarter - half a tablespoon (depending on your desired heat level) Salt - to taste Water - quarter cup Instructions Wash and dice the beetroot into cubes and set aside. In a pan, heat oil. Once the oil is hot, add the mustard seeds, fenugreek seeds and cumin seeds. Add the onions and green chilies and let it fry until the onions turn golden brown. Add the chili powder and salt. Lightly saute and quickly add the diced beets and water. Cover the pan with a lid and let it cook until the beets cook thoroughly, about 15 minutes. Adjust for salt. Some people add milk at the end of the curry, but I really don't like this taste so I don't do it. But if you would like, it is optional to add some milk at the end of the curry. Eelam Flavour - Tamil Recipes http://www.eelamflavour.com/ Katharikai Kulambu (Eggplant Curry) Main Dishes, Vegetarian | July 26, 2016 | By Eelam Flavour No comments First of all I want to say thanks for your patience with me on not updating the blog as often. Summer has been so busy and hectic with weddings and family functions. Thankfully things have slowed down a bit now (until August!). I’ll try to be better as posting on a more regular basis. Katharikai kulambu is one of my favourite things ever. I could just eat this on its own (which is precisely what I did tonight). This dish has all the flavours you want – sweet, sour, tangy and spicy. A few of you actually requested this dish, and asked me to have some more photos, so here’s to you all. To begin, I washed all the eggplant, and then cut two slits in the middle, in a cross. I wanted to keep the eggplant whole for the curry. I cut the stems off for some of them and kept the stems for some of them – this was purely an aesthetic choice, so you can do what you feel like! I then kept the cut eggplants in water (this prevents the eggplant from browning). I then marinated it with a tablespoon turmeric powder, a tablespoon and a half red roasted chilli powder, a tablespoon and a half sambar powder and a tablespoon roasted Jaffna curry powder. You can also add half the amount of salt you want for your curry at this time. I added half a tablespoon. Mix this, and coat the eggplants with this mixture, making sure you get it into all the slits. Then cover, and let it sit for 15-20 minutes. Next part was to cut up the other things for the curry, pictured below. I chopped a whole red onion, 2 roma tomatoes and 2 green chillies. I also have a few springs of curry leaves. Next, add some oil and once the oil is hot, add half a tablespoon of mustard seeds. Add the onions and green chillies to the pot and cook it until the onions turn translucent. Add one or two cloves of garlic and then add the tomatoes. Next, after adding the tomatoes, wait for them to soften, then add the marinated eggplants and let them fry. You can also add some curry leaves at this time. Next, let them fry until they are about half cooked. Many people add lots of oil to fry this since it tastes better (which it does), but I really didn’t want all that oil so I used less oil. You can use more oil if you wish, but I wouldn’t recommend doing that if you regularly eat this. Once it is half cooked, add a cup of tamarind water. You can get this by soaking a piece of tamarind, the size of two large grapes into one cup of water for 15 minutes then adding it to this. If you want more gravy to your curry, add some more water. But if you cover the lid, the curry will form its own water, and then you can adjust the consistency in the end. Once the eggplant is like 3/4 cooked through, you can start getting ready for the consistency you want – if you want more gravy, then close the lid and let it cook on heat so it forms more water and finally adjust for salt. If you want less, and want a more dry type, then remove the lid, and let some of the water evaporate and adjust for salt. Add some more curry leaves and you are good to go. Spicy Corn on the Cob Side Dishes, Snack | July 4, 2016 | By Eelam Flavour No comments Ready for the #CanadaDay long weekend #spicycorn #eelamflavour #spices #lemon #paprika#grilling #bbq #spicy #heat Spicy Corn on the Cob 2016-07-04 14:18:01 Write a review Save Recipe Print Ingredients Chili powder Paprika Lemon Salt Instructions Grill corn. Mix half a tablespoon of dry chilli powder, half a tablespoon of paprika with salt to taste. Slice half a lemon and dip the lemon to the chilli powder and salt powder and spread over your grilled corn. If you find it too spicy, add less chilli powder, or add some yogurt to the powder. Eelam Flavour - Tamil Recipes http://www.eelamflavour.com/ Slow-Cooked Chicken Curry Home Remedies, Main Dishes | June 28, 2016 | By Eelam Flavour No comments Yesterday I made this slow-cooked chicken curry. It was different from the way I normally make chicken curry, but it turned out pretty well. The great thing about slow cooking is that you give a chance for all the spices to really immerse with the other ingredients and seep into the meat. The curry ends up being very moist and flavourful. The drawback is that it takes a long time, but I think once in awhile, this is totally worth the effort. Love the aroma of yesterday’s spice mix for slow-cooked chicken curry. Recipe will be on the blog soon. #eelamflavour #spices #spicy #instagood #instafood #colourful #curry #cooking #homecooking #tamil #tamilcooking #foodie #blogger #aroma Slow-Cooked Chicken Curry 2016-06-28 07:56:35 Write a review Save Recipe Print Ingredients 1 whole chicken, cleaned and cut into cubes. Keep the bones as this enhances the flavour. ~ 15 curry leaves 2 tablespoons Jaffna Curry Powder 2 tablespoons cumin Half a tablespoon mustard seeds 3 tablespoon salt 1 tablespoon crushed peppercorns 3-4 cardamom pods 5-0.75 tablespoon fennel seeds Half a cinnamon stick 1-1/2 whole onions sliced thinly 1 teaspoon turmeric powder 2-4 tablespoons curry powder 1 Roma tomatoes Small piece of tamarind, mixed with half a glass water 1 whole garlic clove Ginger- small piece 3-4 Red dry chillies 1 tablespoon Coriander seeds Instructions In a pan, heat half a spoon of oil, and slightly roast 5-6 curry leaves, 1 tablespoon of coriander seeds, half a tablespoon of cumin seeds, half a cinnamon stick and 3-4 red dry chillies. The chillies really add flavour and a kick, so if you can handle the spices, feel free to up the spice level. Only fry it for a few minutes so that it browns, but does not burn. Remove this from heat and let it cool down. Once this spice mix has cooled down, grind this into a paste with the grinder and set it aside. You won't be needing this for awhile. For this, you will need to clean and dice a whole chicken, with the skin removed, but the bone-in. Many butchers will do this for you. Once you have a diced chicken, remove all the excess skin, and wash it thoroughly with water and turmeric. Remove all the excess water, pat it dry with paper towel or clean towel. You want the meat to be dry, so that when you fry it, it doesn't sputter. In a pan, heat a tablespoon to 2 tablespoons of oil. When the oil is hot, add half a tablespoon of cumin seeds (not ground) and half a tablespoon of mustard seeds. Let them pop and fry. Add 1-1/2 whole onions, slivered. Let them fry on low heat until they turn golden brown. This can take up to 10 minutes, so just be patient and mix as necessary to prevent burning. Now this is where things get different from the regular way I make chicken curry. Now in this slow cooked version, I add the chicken pieces now and let it fry for a minute or two on low heat. Then you add a tablespoon of ginger-garlic paste. For my paste, I added 5 large cloves of garlic with a cm size piece of ginger and ground it together in the blender. Next, in a blender, add the tomato and make a paste. Add this to the curry. Mix everything well together. Add 2 tablespoons of Jaffna curry powder, salt, half a cup of tamarind water (less if you don't like sourness, in this case, just add some plain water) cover and let it simmer again, on low heat for half an hour. Open it and mix the curry. Add your spice blend to the curry, add salt again, mix and cover again and let it cook for another half an hour. Be sure to check you chicken. My chicken took about an hour and 10 minutes to fully cook through on very low heat, but depending on the size of your chicken, the heat of your stove, it can cook faster, so make sure you check to prevent burning and overcooking the chicken curry. If you are worried about whether the chicken cooked through, you can cook it on high heat for about 2-3 minutes before you are done. Add some more curry leaves. Check the consistency of the gravy - if you have too much water, you can let it cook on a little higher heat so it evaporates, if you don't have enough gravy, add some water or tamarind water to curry and let it simmer. Notes Chicken is a good source of protein. Whenever buying chicken, try to buy organic chicken, raised without hormones. Many local butchers that carry organic chicken will actually skin and cut a whole chicken in cubes for curry if you ask. When making chicken, make sure you remove all the excess skin and fatty content. You want the curry to be as lean as possible. Yes, the fat can add flavour, but it is not good to consume large amounts of fat. Many of the ingredients used in this recipe help offset eating a heavy chicken curry – for instance the cumin helps aid in digestion. Eelam Flavour - Tamil Recipes http://www.eelamflavour.com/ The Guest and the Banana Leaf Home Remedies, Tamil Culture | June 23, 2016 | By Eelam Flavour No comments For many Tamils, hospitality is very important. Here’s another folktale that speaks to Tamil hospitality. (I don’t advise what is being done by the parents in this story, but I am just sharing this folktale because it highlights how important hospitality has been valued in Tamil society). In a faraway place, there lived a Tamil family that was well-known for their hospitality. No one was ever turned away from their home and everyone who came was always received food abundantly. One day, a holy man stood at the door of this family. He appeared to many people to be a beggar. The woman of the house invited him in, gave him a glass of water and cooked a delicious meal for him, despite his appearances. She then called to her son to fetch a banana leaf so she may serve the food on for her guest. Her son ran outside and fetched a banana leaf, but as he did, he was bitten by a snake. He felt sharp pain and saw a poisonous snake slither away. Even among all this pain, the boy remembered the guest at home, and with his remaining energy he ran home to bring the banana leaf for the guest. Then, he fell on the floor and passed away. The mother saw the snake bite marks and understood what had happened and was very heartbroken. She called her husband to ask what to do, and he said that, although he feels great pain that his eldest son has passed, they have to attend to the guest as there is nothing more they can do for their son. They served the guest, and as the guest was leaving, he thanked them for their kindness and asked to see their entire family so that he may bless them. And low and behold, their son came running towards them, all well and alive. They had then learned they had served a holy man and their kindness was rewarded. Upma with Soybeans and Parrupu Breakfast, Meat Dishes, Vegetarian | June 21, 2016 | By Eelam Flavour No comments I love upma, it feels so light and fluffy. Today I decided to eat veggie and ate this with soyabeans curry and parrupu curry. Recipes are tagged. Curry Derived from Kari Home Remedies, Tamil Culture | June 12, 2016 | By Eelam Flavour No comments The word ‘curry’ was derived from the Tamil word ‘kari’. The word curry is an Anglicized form, and is first believed to be used by the Portuguese in the 1500s. ?#?didyouknow? ?#?foodforthought? ?#?tamilfacts? ?#?funfacts? ?#?dyk? ?#?food??#?spices? ?#?cooking? ... Older Posts Load More... Follow on Instagram Eelam Flavour on Facebook Like Eelam Flavour on Facebook and stay up to date with new recipes. Read more Archives August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 September 2015 Disclaimer and Copyright This blog is filled with my cooking adventures of dishes inspired by the flavours of Tamileelam. This is a personal blog. All content is based on personal opinions and experiences. Eelam Flavour will not be liable for any errors or omissions in this information nor for the availability of this information. Home remedies should not be substituted for medical advice. We strictly advise not to make any changes in your lifestyle without prior discussing with your medical professional or doctor. Eelam Flavour will not be liable for any losses, injuries, or damages from the display or use of this information. ? Eelam Flavour, 2015-2016. Unauthorized use and/or duplication of all material, including images and recipes, without express and written permission from this site’s author and/or owner is strictly prohibited. Links may be used and shared, provided that full and clear credit is given to Eelam Flavour with appropriate and specific direction to the original content. Contact: eelamflavour@gmail.com Recent Posts Calories Don’t Count on the Weekend Spicy Omelette – Can you take the heat? Maravalli Kilangu Chips (Cassava Chips) Beetroot Curry Katharikai Kulambu (Eggplant Curry) Spicy Corn on the Cob Slow-Cooked Chicken Curry The Guest and the Banana Leaf Upma with Soybeans and Parrupu Curry Derived from Kari Vallarai Sambal (Indian Pennywort Sambal) Mutton Curry Count Your Blessings Food and Siddha Medicine Tamil Food Habits in Sangam Literature Kollu Urundai Spicy Fish Cucumber Salad Hubby’s Cooking – Chicken Curry Malli Thanni Spices to Control Cholesterol Lunch Time Kale Juice with Fenugreek and Coriander Leaves Cooking up a colourful storm Storing Curry Leaves Potato Curry Soya Curry Every dish needs a dash of spices Chickpea Salad Shrimp Fry ? 2015, Eelam Flavour Food Blog Theme Powered by WordPress

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