About the cuisine

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

Saturday, January 9, 2016

AVIYAL



AVIYAL

This is my version of the aviyal

250 gm French beans.


300 gm potatoes,boil then remove the skin and cut into pieces.


1 tin button mushroom,cut into 2


100 gm tomato,chopped


100 gm carrot,I didn't add because I don’t have.


4 cup think coconut milk


Salt and a bit of sugar


For grinding:

1 cup grated coconut


2-3 green chilies


1 tsp cumin


2 cm ginger


30-50 gm cashew nuts


For tempering:


3-4 tbsp oil


1 tsp cumin 


1 tsp mustard seeds


2 stalk kari leafs


1 biji onion,finely sliced


2 tbsp ginger& garlic paste


1 tsp garam masala


1.    Heat the oil and add in the cumin and mustard seeds and then the onion fry till the onion turn light brown. Add in the garlic ginger paste and kari leafs fry till the raw smell disappear add in the garam masala.

2.    Add in the vegetables and mix well and pour in the thin coconut milk mix well and bring this to a boil

3.    When the vegetable are cook add in the grind paste and mix well if it is very thick add in a little water. Add in the salt and sugar mix well and cook for another 5 minutes over a low heat




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