About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Tuesday, August 21, 2012

BLACK EYE BEANS KURMA

BLACK EYE BEANS KURMA


11/2 cup black eyes beans,soaked overnight and cooked with 3 up water in a pressure cooker unti l cooked.

3-4 potatoes,cut into cubes

2 tomato,cut into cubes

A few coriander leafs.chopped

1/2 cup coconut milk,if you like

2 tbsp kurma powder

1 tbsp ginger paste

1 tbsp garlic paste

Salt to taste

For tempering(A)

1 big onion,finely sliced

2-4 green chili,sliced

3 cardamoms

3 cloves

2 star aniseed's

1 stick cinnamon

3-4 tbsp oil

1. Take 1/3 cup of the cooked beans and blend into a paste with some water and add to the black beans mix well.

2. Heat oil and add in A and fry until the onion turn light brown. Add in the ginger and garlic paste and a little water and fry until the raw smell disappear.

3. Add in the kurma powder and a little water and stir fry until the oil rise. Add in the potatoes and the rest of the ingredients and stir well let it simmer until the potatoes are cooked. Remove from the and serve with chapati or rice.
NOTE: If the gravy is too thick add some more water.
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