Broth is prepared by boiling bones, meat, fish or vegetables in water, and these are commonly used in curry, gravies, soup and for steaming rice to add more flavor and taste to the dish. Broth can be prepared in bulks and can be refrigerated in a glass bottle once it reaches the room temperature. It stays fresh for 2 to 3 weeks.
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Chicken Broth consumes time, almost 30 to 40 mins. You can also roast bones and add them to the broth which adds a different flavor with a dark color, this can be consumed as such like a soup, which is good for sore throat and cold. Let me share the recipe…
- Chicken pieces (with bones and meat) – ½ kg
- Onions – 1 no
- Carrot – 1 no
- Mint and Coriander Leaves – a handful
- Cumin seeds – 1 ½ tsp
- Black pepper – 1 tsp
- Ginger – 2” inch stick
- Garlic – 5 cloves
- Water – 3 litre
- Olive oil – 1 tbsp
- Salt to taste
Making of Chicken Broth –
- Peel and roughly chop the onions and carrot into pieces.
- Heat water in a sauce pan, add the onions, carrot and coriander + mint leaves.
- Crush the ginger, garlic, add it to the water. Cover and bring it boil.
- Crush the cumin seeds and black pepper, add it to the water, let it boil.
- Add the chicken pieces, cover and cook in medium flame for 15 mins.
- Pour olive oil, remove the lid and cook in medium flame for another 20 mins.
- Remove it from fire, bring it room temperature, strain the broth.
- Transfer it to a glass bottle and refrigerate it.
Stays fresh for 2 to 3 weeks.
Note: You can also substitute chicken with lamb, fish and beef for the broth.
Hung Curd is nothing but the curd is made to hang in a cloth, which helps in draining all the water and only the thick portion of the curd stays there, which can be used for variety of dishes. Most of them think this a very difficult process and buy packed ones, but this process is very easy. It consumes little time, when you are in need of hung curd you can prepare them the day before and store it in refrigerator. Let me share the recipe, also don’t forget to check out the video…
- Curd / Yogurt – 1 cup
- White cloth
- A small bowl
Making of Hung Curd / Hung Yougrt / Thick curd at home –
Spread the cloth over a bowl or shallow plate, pour the curd/yogurt over it, bring all the edges of the cloth together and squeeze out the water. Tie the cloth with the thread and hang it over or you can hang it in refrigerator by placing a bowl or a shallow plate below the cloth to avoid the water splitting. Hanging in refrigerator avoid the curd getting more sour in taste.
Banana flower is one such edible flower used in south Asian cuisine. This is used in the preparation of chutney, curries, fritters, soups and even in dosa. Banana flower curry is known as the Veg Fish Curry, as the banana flower cooked in the tamarind pulp and spices looks and taste like Anchovies (Nethili Meen).
Health benefits: It’s been packed with loads of health benefits like increases the hemoglobin content, diabetic friendly, regulates menstrual cycle, helps lactating mother, reduces high blood pressure, cures ulcer and so on.
It usually takes 30 mins for peeling and cleaning a banana flower/banana blossom.
Storing: You can soak the peeled strands in water for 20 mins, drain the water, transfer the peeled strands to an air-tight container and refrigerate them. It stays fresh for 2 days.
Before preparation: You can soak them in water before preparation to avoid decolorisation. You can also soak them in buttermilk for 15 mins, before preparation to avoid decolorisation and to reduce the astringent taste. I prefer soaking only in water as I consider soaking buttermilk and removing the astringent taste reduces it’s medicinal value.
But the most difficult part in cooking banana flower is peeling them, check out this video for cleaning and refer my recipes for preparation –
Video of Cleaning or peeling of Banana Flower / Banana Blossom / Vazhaipoo: