Dear Shiva, please find below the recipe you requested. Palusami Ingredients: 5 Taro Leaves Or 250 Grams Spinach Or 1 Bunch Silver Beet Leaves Stems Removed 1 Can Corned Mutton 1 Can Coconut Cream Or Milk 1 Medium onion Finely Chopped 1 Tsp Salt Or To Taste 1/4 Tsp Black Pepper Juice Of 1/2 Lemon 1 Small Piece Of Ginger Minced 4 Cloves Of Garlic Minced Method: 1) Take a pot or steamer, put it on medium heat, add about 2 Cups of water, put a lid on bring it to a boil. 2) Take a large dish, line with foil and then layer it with the taro leaves or spinach leaves and put it aside. 3) Take another dish, add corned mutton and break it into small pieces. Add onions, ginger, garlic, chillies, salt to taste, pepper and coconut cream. Mix it well to combine and pour it on top of the taro leaves. 4) Wrap the whole thing into a parcel using the foil and steam it for 40 minutes if you are using taro leaves or 20 minutes if using spinach leaves or silver beet. 5) Take it out, squeeze some lemon juice on top, cut into serving size pieces and serve them with taro, cassava or rice. 6) Enjoy.
Dear Starry, I have already uploaded a video on plain spinach as well. I will try to upload in the future chicken spinach and cheese parcels, chicken and fetta parcels, spinach in coconut milk and a few others. Regards Anita.
@@anitasguidetosimplecooking Thank You So Much! I would be patiently waiting for that video because I have no idea on what to do with the spinach leaves when I have them. I would like to know all the different recipes and smoothies I could for them in. Thank You. 🙏😊
Dear Sarita, I have had a few request to show how to make khatta baji . I was going to upload a video but at the moment I only have the red variety not the green one (Rosella Leaves). I trimmed my plants 2 weeks ago as it had over grown in winter. As soon as the leaves are ready, I will upload it. I do have sour bhaji which is not rosella but taste exactly the same and is cooked in the same way as khatta bhaji. I will try to upload it soon, Regards Anita.
Yummy thanks for sharing your old time family recipe
Dear Amali, You are welcome. Hope you find my video helpful. Regards Anita.
One our fave dishes my mom makes.
Dear Priya, Hope you enjoy this recipe as much as my family does. Regards Anita.
Great job! I needed these reminders.
Dear Megalife, Thank you. Hope my video is helpful. Regards Anita.
Iam looking for long time thanks Anitha ji
Dear Gayatri, You are welcome. Keep safe. Regards Anita.
Yum 🤤
Dear Nelufa, Thank you. Regards Anita.
My best dish 🌶️💗
Dear Rajendra, Good choice. It's my favourite as well. Regards Anita.
Thank you AuntyJi🙏🏽💗
Dear Priya, You are welcome. Hope you enjoy this recipe. regards Anita.
Hi Anita - do you know that recipe with spinach, tin mutton and coconut milk by any chance 🤤
Dear Shiva, My Mum does, I will be seeing my Mum in the weekend so I will get the recipe of her and upload it for you. Regards Anita.
@@anitasguidetosimplecooking thank you!
Dear Shiva, You are welcome. Regards Anita.
Dear Shiva, please find below the recipe you requested.
Palusami
Ingredients:
5 Taro Leaves Or 250 Grams Spinach Or 1 Bunch Silver Beet Leaves Stems Removed
1 Can Corned Mutton
1 Can Coconut Cream Or Milk
1 Medium onion Finely Chopped
1 Tsp Salt Or To Taste
1/4 Tsp Black Pepper
Juice Of 1/2 Lemon
1 Small Piece Of Ginger Minced
4 Cloves Of Garlic Minced
Method:
1) Take a pot or steamer, put it on medium heat, add about 2 Cups of water, put a lid on
bring it to a boil.
2) Take a large dish, line with foil and then layer it with the taro leaves or spinach leaves
and put it aside.
3) Take another dish, add corned mutton and break it into small pieces. Add onions,
ginger, garlic, chillies, salt to taste, pepper and coconut cream. Mix it well to combine
and pour it on top of the taro leaves.
4) Wrap the whole thing into a parcel using the foil and steam it for 40 minutes if you
are using taro leaves or 20 minutes if using spinach leaves or silver beet.
5) Take it out, squeeze some lemon juice on top, cut into serving size pieces and serve
them with taro, cassava or rice.
6) Enjoy.
@@anitasguidetosimplecookingmade this last night with this recipe, wonderful😊. Thank you so much! 🎉
Thanks very nice
Dear Mola, You are welcome. Regards Anita.
👍👍
Dear Vanisri, Thank you. Regards Anita.
👏🏼👏🏼👍
Dear Vanisri, Thank you for watching my video. Hope you enjoy this recipe. Regards Anita.
Hi Anita, would you say this is a side dish, or when you serve with roti and or rice it could be a 'main' meal? Thanks.
Dear Michael, I would say both. We use it as a main meal with roti or rice, some yoghurt or buttermilk, pappadum and pickles. Regards Anita.
Pls post alloo began also iam still waiting
Dear Gayatri, Sorry for the delay. I have been busy with my family. I haven't forgotten. I will try and upload it very soon for you. Regards Anita.
@@anitasguidetosimplecooking ok thank u anithaji for your reply
Dear Gayatri, I have already recorded aloo bhaigan curry and will try to upload it in a few days for you. Keep safe. Regards Anita.
@@anitasguidetosimplecooking so sweet Anitha ji thank u very much for your effort
Dear Gayatri, You are welcome. It is no trouble at all. Sorry for the delay. Keep safe. Regards Anita.
I love your voice! Please make a video on what to do with Spinach leaves.
Different spinach recipes! 🙏
Dear Starry, I have already uploaded a video on plain spinach as well. I will try to upload in the future chicken spinach and cheese parcels, chicken and fetta parcels, spinach in coconut milk and a few others. Regards Anita.
@@anitasguidetosimplecooking Thank You So Much! I would be patiently waiting for that video because I have no idea on what to do with the spinach leaves when I have them. I would like to know all the different recipes and smoothies I could for them in. Thank You. 🙏😊
How do I make khatta bhaji
Dear Sarita, I have had a few request to show how to make khatta baji . I was going to upload a video but at the moment I only have the red variety not the green one (Rosella Leaves). I trimmed my plants 2 weeks ago as it had over grown in winter. As soon as the leaves are ready, I will upload it. I do have sour bhaji which is not rosella but taste exactly the same and is cooked in the same way as khatta bhaji. I will try to upload it soon, Regards Anita.