Passion fruit leaves Mellum
Passion fruit leaves with Coconut ( Kola Mellum )
Ingredients
1 cup Passion fruit leaves thinly cut
2 tablespoons scraped coconut
2 red onions sliced
1 green chillie sliced
2 cloves garlic sliced
8 curry leaves
¼ teaspoon teumeric
little pepper
¼ teaspoon salt
Passion Fruit Leaves
Grind all the ingredients except the green leaves.
Mix ground coconut with thinly cut passion fruit leaves, cook uncovered while stiring in very low heat only for few seconds. Preserving the colour.
Serving Suggestion. Cabbage & Potato curry, Okra Tempered and Liver Curry
Enjoy……!
Chinese Chillie Paste
Chinese Chillie Paste
Frying Ingredients
100g raw prawns
100g onions sliced
50g ginger sliced
50g garlic sliced
2 stalks of celery
sufficient oil for frying
100g chillie flakes
2 tablespoons vinegar
2 tablespoons sugar
2 tablespoons soya sauce
1 cup oil
2 teaspoons salt
Heat oil deep fry first prawns, onions, ginger, garlic and celery until golden in colour.
Grind all the fried ingredients.
Into the pan put 100g chillie flakes and put 1 cup oil. ( always chillie should cover with the oil) Then add soya sauce, sugar, vinegar, salt and ground fried ingredients. Mix well.
Heat this mixture In a very low heat stiring for a few seconds. Leave it to cool completely. Store in a bottle.
Chillie Paste
50g Chillie flakes
50g Fresh Prawns
50 g Onions
1 tbs Vinegar
1 tbs Soy sauce
½ cup vegetable oil
1 stalk celery
25g ginger thinly sliced
25g garlic thinly sliced
salt to taste
Heat oil fry prawns, onions, garlic, ginger, and celery separately. Grind these to a paste.
Put chillie flakes to a pan then pour oil. ( always chillie flakes should be covered with the oil.) Add the ground mixture. Mix well.
Then add soya sauce, sugar, vinegar and salt.
Mix this well cook stirring in a very low flame for a 1 minute.
Anoma’s Kitchen.
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