One important information that is mostly sought online is HOW TO STORE OUR DHANIYA (Coriander) PUDINA (Mint) KADI PATTA (Curry Leaves) LEAVES SO IT LASTS LONGER????
There are different ways opted by many women in Bharat...
One that I came across as an info somewhere on the net & is now my TRIED & TESTED....
Store them in vertical containers quarterly filled with water.... Separately of course 💁
This is the box for my CURRY LEAVES (Kadi Patta OR Kari Bevu)
Unstem them & water the sprigs... It lasts for very many months too... Provided it is constantly opened & closed for the air to pass through at regular intervals....
This my box of Mint Leaves (Pudina) ..... It does not matter you do away with the roots or not.... Just fill it with water less than half & more than a quarter... And regular air flow of course 💁
And here is my box of Coriander Leaves(Dhaniya Patta OR Kottambari Soppu)...
I have not done away with the roots... Just dipped them as is into the water & use it constantly...
ALWAYS MAKE IT A POINT TO USE THEM FROM BENEATH.... as you see in case of my Coriander Leaves... Do not pluck from above as they are not immersed in mud but in water.... So use them by carefully siding the bunch to see the roots & pick your twig with its roots right from beneath... That way the leaves last longer as you are ensuring the air flow towards the bottom & with roots in the water, they get used before decaying....
Hope this post helps you with your storage of your precious aromatic leaves.... In case of question or query, do write to me.... 😚
Been sometime since I last journaled my cooking... Had been away for 3-4 months.... And then my health in between is a hurdle too.... So yup.... many things that hold me before I sit on my comp to post those forever piling up clicks in my gallery...
Today am here to share a simple silly recipe that I follow for a reason without it being "preparing kebabs for a side...."
There was a time when Chicken used to be my whole life... but of course with age everything starts to find its checks & ends... & as I have forever mentioned earlier, Cooking became my passion ONLY & ONLY after Kuku... before that we had cook to cook for us.... or we ate outside...
However when we ate outside I had observed my mom do something with chicken leftovers.... as in most of us loved to relish ONLY the bone pieces & not flesh flesh of chicken.... those hardcore flesh pieces felt a pain on the jaw from chewing... hence we chucked them off mostly... but mom after sometime brought it home & shredded them to fry it & make something else that tasted yummy with piping hot rice gruel called as GANJI in Mangalore & MAAD BAATH in Bihar UP Jharkhand...
That is rice in its simplest form & hotness gives it its flavor accompanied with simple pickle or chutney or pallya or bhunjiya or any dry fried veggie or non veggie side....
Since we threw away those hardcore flesh pieces, I decided to make kebabs out of them which when prepared are as sumptuous & relishing as any other chicken preparation... Till date I have never really prepared Kebabs out of normal or good chicken pieces... Forever, after the wash, I cut through those big pieces & save chicken chunks for Kebabs... Either I prepare them fresh or after a week when I have frozen them for later usage.... And despite them being frozen, they still taste & feel fresh when made kebabs....
FYI : Just wash the chicken & freeze it without any kinda marination... NOTHING AT ALL.... Wash... Empty them into another airtight bowl & tuck it into the freezer.... Prepare it within a month's time.... It would still taste as good as fresh chicken... If you wish to prepare it the next day, then remove it from the freezer & leave it in your refrigerator overnight & you are ready to go with CHICKEN KEBAB sides for lunch...
Now let's go ahead with the recipe for it....
Ingredients :
Chicken Chunks (Freshly cut OR Frozen) - 1/2 Kg
If frozen allow it overnight to be thawed & when you wake up u could just give it a wash & marinate it for lunch....
MARINATION
Salt - 1 1/2 tsp
Red Chilli Powder - 2 tsp
Kashmiri Red Chilli Powder - 1 tsp
Pepper Powder - 1 tsp
Ginger Garlic Paste - 2 tsp
Cooking Soda - a pinch
Rice Flour - 1 1/2 tbsp
Corn flour - 1 1/2 tbsp
Red Chilli Sauce - 2 tsp
Green Chilli Sauce - 2 tsp
Egg - 1
Curry Leaves - 1 sprig
Edible Red Color - 1/4 tsp
Kebab Masala - 2 tsp (optional)
Oil To Fry
Instructions :
1> Mix the marination well & keep aside.... Longer the better!
2> Heat oil in a wok for deep frying & once the heat suffices, add in the pieces one by one & fry until it turns red & cooked on all sides....
DO NOT OVERFRY cuz it then turns rubbery & tasteless... remember it is ONLY flesh piece with no bone hence the elasticity of the flesh would not last if over fried
3> Once done place it in a serving bowl with a napkin to absorb the extra oil
4> Serve Hot & Relish
Below is a recipe card for someone looking for a quickie....
Here is a visual in action as a guide... Instead of preparing Kebabs out of those fully fledged pieces, you could opt for this option & save those for another recipe for lunch....
