I'm African, I almost fell front my seat when I saw this mama's taro leafs recipe.we eat them too in my place. I like this mama's recipes. Be blessed, may you live long and happy.
I remember my grandpa he cooked green taro stem as our viand. grilled green taro stem salad and it was tasty..according to him during WW2 they eat green taro stem just to survive..aside from grilled I found in this channel that there is one more tasty cooking recipe for green taro stem..I like your video..
Thank you for sharing. We have bought a curry leaf plant, very expensive, €30.00, as it's hard to get fresh leaves so we can try all the lovely recipes 👍🏼.
If you get itching sensation while cutting the stems, use salt and lemon juice to ur hands and rub well. Anything sour will do.. You can use tamarind too.. If the itching is too severe, avoid using such stems for cooking.
yeah it delicious... i like to eat this vegetables very much.. when i cook it i put some anchovies, onion, garlic, turmeric, chilies, and "asam Jawa" also "belacan"...wow....so...delicious
I'm from Fiji and here it is a staple food and we eat all, the root, the stalk and the leaves. The leaves can be cooked in various ways plus the stalk too but the root is like potato. It is quite starchy and for some it will be hard to digest. It can also be made into a desert. Cooking it with coconut milk gives a very rich taste. If you like a bit of meat, try adding a tin of canned tuna.
I wanna go in my computer and join the meal HA HA HA! One question : Is this how everyone in Sri Lanka uses a knife? Amazing! It makes me nervous although I love watching you all!
De esa planta en Centroamérica comemos es la raíz que se desarrolla ósea un tubérculo se le dice OTOE..se utliza en sopas salcochado.en purés etc ..jamás imagine que sus hojas se consumían. Gracias por la información .cada día se aprende algo nuevo..saludos desde Panamá puente del mundo corazón del universo.
in my village this plant food for pork , and i ever cook for my pork , i ever listen this plant can eat , but i never try because the sap is very itchy , i scared😄
Muito querida essa menina ,gostaria de saber o nome dela .Sempre muito bem vestida ,sempre combinando a roupa com o enfeite no cabelo , maravilhosassss
Hmm.. we don't eat this kind of taro in our country as it's kind of itchy. They usually give it to the pigs. (no pun intended) We do eat the purple ones though.
This only teaches us to return to our rich and green surroundings for a more healthy and longer happy life without those kind of ailments getting from highly commercialized processed food especially from dire chain foods like Mc Donalds, Dunkin, KFC, Wendy's and the most popular nowadays the biggest of them All The JOLLIBBEE chain foods company. Now it's goin to be eat healthy and wisely. Doctor advised by yours truly Sir Lord Noel M.
Love this no Mac D or KFC can you imagine some of our kids eating this healthy food. The recipes you do take very little time and look fab. Going to try and make them. What do the stems and root taste like so I can substitute please x the girls look very healthy well done x
WOW! I did not know taro's stems can be eaten. We have taro in Puerto Rico 🇵🇷🇵🇷. We call it MALANGA and it eat, mainly boil with other root vegetables or in stews (SANCOCHO), or mashed and fried (TORTITAS, BUÑUELOS), somewhat following the Spanish cooking style of the CROQUETA. In Sri Lanka nothing goes to waste. We have so much to learn....!!!!! ¡GRACIAS!
Yep ! Taro (also called MALANGA in guadeloupe where i live) were brought but without some of the knowledge that come with it. And now come this knowledge !!! Thanks
You are wellcome grandmaa i love your cooking but you put to much chilli.. i will never be able to eart from your kitchen .it will burn my mouth..by the way love the way you clean everything 👌👌👌👍👍🌹🌹❤❤
Kl liat pasakan batang talas, jd inget sm almarhum nenek ku, dulu ku waktu masih sekolah dasar, sering d masakin batang daun talas rasanya pun enak, cumn agk licin licin gitu rasanny..
There is similar dish in Maharashtrian food which is called as Aluche Udad Methi. This vegetable is named as Alu.Famous aluvadi or aluche fadfade is prepare from this. There are many varieties of alu ,almost all are toxic.Its toxicity is removed by adding it in water with kokam or tamarind and removing water after sometime.white stem alu are less toxic,however care has to take. All dishes of alu leaves are very tasteful. You can add groundnut/corn/horsegram. Thanks.
Mamma !!!!...Why do you throw away the leaves ????.. That's the most nutritious part, you e can cut them up and cook them along with the stems , It's just as enjoyable. LOVE U MUCH🌷🌷🌹🌹👀.
Village Life I'm surprised to say that I have been watching these videos for a while assuming this is somewhere in the south of India. It reminds me of my catholic grandma cooking in her garden in Mangalore Karnataka. I really did assume this was the same place as she has the same veg growing in her garden & while she had a completely functional kitchen, she would cook with firewood when we visited her in Mangalore. She even wore a similar style of printed dress. It's been over 15 years since I've seen such sights & heard these birds chirp. Even the sound of the coconut being hacked open transports me back there.
This must be the lambok taro, that's why she can cook it straight on without detoxifying it. In Malaysia we have 2 kinds of taro: keladi and lambok. Keladi is toxic, must be detoxified before cooking. The toxin causes severe painful itch in the throat, can be fatal if eaten in quantity without detoxifying, also irritate the skin while you wash the keladi taro stalks. We detoxify them before cooking by boiling the stalks first and rinsing them after that, or soak them overnight in water containing salt and tamarind, or both, then you can be sure the toxin is gone. The lambok taro is different, you can eat it raw, and cook it straight on without the need to detoxify cos it's not poisonous. This is lambok taro: 4.bp.blogspot.com/_Gkky4CpcNpA/S-5lhsxpVOI/AAAAAAAACLA/avGbOYbtUiM/s1600/IMG_4171pokok+lambok.JPG This is keladi taro, poisonous to eat before detoxifying it: 3.bp.blogspot.com/-M4Qf4JU2-0Y/VgMtUxw-weI/AAAAAAAA7Y4/SOEi-sS1V9k/s1600/HK.jpg But keladi is tastier than lambok, once you detoxify it..
Welcome. I used to plant lambok in my garden but eventually got tired of eating, so I chucked it out. A month ago I started planting keladi (the itchy one) in my garden. I'm a great fan of taro stalks..in Malaysia we cook as "asam pedas" (hot chili soup).. we blend together onion, garlic, dried chili (boiled first to soften up), shrimp paste, turmeric and ginger (can add meat of salted fish too, optional)..the blended stuff dumped into pot (can also saute the stuff first in cooking oil, up to you) , sufficient water added depending on how much soup you want, then dump in the keladi taro stalks that have been detoxified (pre-boiled and rinsed and/or soaked overnight in salt-tamarind solution), add enough salt and/or sugar, add some tamarind juice or garcinia tamarind, add Vietnamese coriander and/or torch ginger flower fore the unique asam pedas aroma..very delicious, some people add a bit of minced boiled fish meat..here's a picture of Malaysian taro stalk dish..yummy! www.mstar.com.my/~/media/upload/2014/07/16/15/21/batang%20keladi.ashx?w=620&h=413&crop=1&/
Parabéns pelo video!
Bastante didático e muito importante para não perder as tradições! Estou sempre por aqui assistindo e aprendendo.
thank you Grandma And that sweet little girl. sound of Nature's is beautiful.
I am enjoying watching this food preparation. By your mother and your grandmother.
thanks Hoonozit
I'm from srilanka this is my first time to know how to cook this curry
I really love the taste and the smell of the curry leaves..
Unfortunately, I can't find it here in Indonesia..
Superb. Wonderful. Love you Mom. In bangladesh we called it KOCHU.
Doaa ِAbdalla subscribed this channel few days ago. Anyway, you may be don't read our comments.
Hi, Ruru, we read your comments. thank you very much
I'm African, I almost fell front my seat when I saw this mama's taro leafs recipe.we eat them too in my place. I like this mama's recipes. Be blessed, may you live long and happy.
Thank you so much
I remember my grandpa he cooked green taro stem as our viand. grilled green taro stem salad and it was tasty..according to him during WW2 they eat green taro stem just to survive..aside from grilled I found in this channel that there is one more tasty cooking recipe for green taro stem..I like your video..
Hi Nuj, thanks for sharing your ideas
Village Life welcome..from Philippines
Village Life eE deep Ennakathriikai the same
I love the coconut wooden spoon very very unique and creative and the food look delicious as well thanks for sharing
Thank you
Be
nsffcc eah Me,l
Thank you for sharing. We have bought a curry leaf plant, very expensive, €30.00, as it's hard to get fresh leaves so we can try all the lovely recipes 👍🏼.
we have curry leave in our garden. thank you for sharing your experiences.
is taraah k videos dekhne me bada maza aata h :)
very nice recipe
thanks
I love watching your channel
thanks
If you get itching sensation while cutting the stems, use salt and lemon juice to ur hands and rub well. Anything sour will do.. You can use tamarind too.. If the itching is too severe, avoid using such stems for cooking.
Thank you for sharing your knowledge.
yeah it delicious... i like to eat this vegetables very much.. when i cook it i put some anchovies, onion, garlic, turmeric, chilies, and "asam Jawa" also "belacan"...wow....so...delicious
thanks Bryan
It looks good. What does it taste like?
yes, it is tasty.. mmm.. but not like any other
Great cooking , well done mummy
Thank you
I'm from Fiji and here it is a staple food and we eat all, the root, the stalk and the leaves. The leaves can be cooked in various ways plus the stalk too but the root is like potato. It is quite starchy and for some it will be hard to digest. It can also be made into a desert. Cooking it with coconut milk gives a very rich taste. If you like a bit of meat, try adding a tin of canned tuna.
love this recipe and look delicious but i never it it harm my skin
where it is ??she looks like indian,,,so nice recipe
thanks
nice coking its good taht you product videos 😊😊👍👍👍👍👍👍👍👍👍👍👍👍🙆
Thank you
woooow, I m also from srilanka only but I don't know this kind of food, it's makes me soo surprise
super cool aunty 👍👍👍
Maravillosa manera de disfrutar lo que brinda la naturaleza. Linda pequeña es muy agradable. Felicitaciones
why use only the stems? In Trinidad and Tobago and other Caribbean islands we use both stems and leaves. Nice video still
thanks
omg....now only I khow can eat tis vegetable.....good for what my friend 😲😲😲😲😲😲kutty also eat😨😨😨😨😨
it is very good for health..
yes, healthy food
Que jeito caprichoso de cozinhar eu também adoro mecher na cozinha Brasil beijos.
nice cooking. .....
maine aj hi ese banaya... aur esse katne ke bad mere hatho me bahut iching ho rhe h.... .plsss tell what to do
Is plant ko hindi me kya bolte hn
oh no don't waste the leaves clean them and cook with garlic pepper etc it's delicious
ok, thanks
Christine Ortiz ...true. In the caribbean we use both stem and leaves in cooking
Christine Ortiz thanks I will try
I love to see her cook and the sweet little girl samples her food is she her granddaughter
Thanks
Village Life k , but this
I like that food. Indonesian eat that too.
we called " jangan lumbu "
Tusi Sumarjo jangan lompong..
Hihii
Dewie Puree yes some people called " jangan lompong"
I like
+Tusi Sumarjo
my
I'd remember my dad, that's his favorite to cooked, oh sad i missed him, iloveit mom yummy recipe
I wanna go in my computer and join the meal HA HA HA! One question : Is this how everyone in Sri Lanka uses a knife? Amazing! It makes me nervous although I love watching you all!
De esa planta en Centroamérica comemos es la raíz que se desarrolla ósea un tubérculo se le dice OTOE..se utliza en sopas salcochado.en purés etc ..jamás imagine que sus hojas se consumían. Gracias por la información .cada día se aprende algo nuevo..saludos desde Panamá puente del mundo corazón del universo.
Si, toda la planta es comestible, pero siempre cozida (alto contenido de oxalato).
Looks delicious. Please invite me!
Lovely and yummy! I've been to Brazil, and there I saw people eating the leaves only.
in my village this plant food for pork , and i ever cook for my pork , i ever listen this plant can eat , but i never try because the sap is very itchy , i scared😄
hlllo
Fefri Ariyanni Silaban hllo I'm frm nepal i like ethiopiya plz I want talk to you inbox
ya ? i am from indonesia
what u want ? can i help u?
Fefri Ariyanni Silaban 3
why ?
I love all the video i miss my grandmother i love this stuff me make hungry. I love the sorroundings.
Thank you so much
Muito querida essa menina ,gostaria de saber o nome dela .Sempre muito bem vestida ,sempre combinando a roupa com o enfeite no cabelo , maravilhosassss
Очень понравилась. Все что вы готовите.
Большое спасибо
Cara memotong bumbu2 nya buat ngiluuuuu
Betul, betul, betul! Ngilu cara dia potong ramuan/sayuran!! Tak pernah jumpa pisau mcm itu di Malaysia..
Yuuumyyy
Why oh why do you and your family keep doing this to me?😊😊😊. I watch I get hungry I miss my grandma's cooking very and I'm raiding the kitchens
Thank you so much
Montagnard indigenous we cook toro leaves and stems too it’s like a soup .
Yummy, make my mouth watering
Thank you
Look so interesting, where are u from?
Village Life u are welcome
Hmm.. we don't eat this kind of taro in our country as it's kind of itchy. They usually give it to the pigs. (no pun intended) We do eat the purple ones though.
thank you for sharing your experiences
if you cook it with coconut milk it wont be itchy ,when you eat add some lemon juice . inbetween the leaf the small stem dont use.
here they are cooking stem ,our side they wont use it ,leaf only we use .
This only teaches us to return to our rich and green surroundings for a more healthy and longer happy life without those kind of ailments getting from highly commercialized processed food especially from dire chain foods like Mc Donalds, Dunkin, KFC, Wendy's and the most popular nowadays the biggest of them All The JOLLIBBEE chain foods company. Now it's goin to be eat healthy and wisely. Doctor advised by yours truly Sir Lord Noel M.
Thank you so much
Banana flowers
It's leaf r also useful to making dishes
Yes, we will make a another video for that leaves. Thanks for the idea.
RnANVIR RANA
Love this no Mac D or KFC can you imagine some of our kids eating this healthy food. The recipes you do take very little time and look fab. Going to try and make them. What do the stems and root taste like so I can substitute please x the girls look very healthy well done x
What is a substitute pls
Little girl so sweet.. Good girl
Thank you so much
WOW! I did not know taro's stems can be eaten. We have taro in Puerto Rico 🇵🇷🇵🇷. We call it MALANGA and it eat, mainly boil with other root vegetables or in stews (SANCOCHO), or mashed and fried (TORTITAS, BUÑUELOS), somewhat following the Spanish cooking style of the CROQUETA. In Sri Lanka nothing goes to waste. We have so much to learn....!!!!! ¡GRACIAS!
Yep ! Taro (also called MALANGA in guadeloupe where i live) were brought but without some of the knowledge that come with it. And now come this knowledge !!! Thanks
Thank you
got to try this menu.
Thanks
Cute smile grama😍😍😍👍🏼🙏🏽🙏🏽
Thanks
the leaf cook with tamarind i lovit
Thanks
You are wellcome grandmaa i love your cooking but you put to much chilli.. i will never be able to eart from your kitchen .it will burn my mouth..by the way love the way you clean everything 👌👌👌👍👍🌹🌹❤❤
Thank you so much
MashaALLAH my favorite ❤👍
Thank you so much
Kl liat pasakan batang talas, jd inget sm almarhum nenek ku, dulu ku waktu masih sekolah dasar, sering d masakin batang daun talas rasanya pun enak, cumn agk licin licin gitu rasanny..
Terima kasih
In indonesia my mom always cooking this...hmmm yummy
Ina Suminarsi emang itu bisa dimakan yah.???
Ap gk gatel.??
Bisa sist marina purba tp ada acarax biar gak gatel dicuci sma kapur sirih enak bgt say
Thanks
Please subscribe
I love to eat those raw dipped in homemade chilli sauce
Thanks
Good receipe, njagal chembu thal kazhikarund. pakshe ingane oru recipe aadyam kanukayanu. theerchayayum try cheyum
Thank you
There is similar dish in Maharashtrian food which is called as Aluche Udad Methi. This vegetable is named as Alu.Famous aluvadi or aluche fadfade is prepare from this. There are many varieties of alu ,almost all are toxic.Its toxicity is removed by adding it in water with kokam or tamarind and removing water after sometime.white stem alu are less toxic,however care has to take. All dishes of alu leaves are very tasteful. You can add groundnut/corn/horsegram. Thanks.
Thank you very much for sharing your experiences and ideas,
its scary watching her slicing the vegetables, why not use the chopping board instead.
this is village style
garnet uguis m
Mamma !!!!...Why do you throw away the leaves ????.. That's the most nutritious part, you e can cut them up and cook them along with the stems , It's just as enjoyable. LOVE U MUCH🌷🌷🌹🌹👀.
You are correct. we cook leaves also, Thank you so much
nice cooking video but i dont feel comfortable the way she cut the veggies..i was thinking she may accidentally cut any of her finger,or her hand..
She is expert of that cutting, but as you have mentioned there is a risk. Thank you so much
This lady as most likely been cooking longer than you have been alive. So, no worry about her cutting herself.
Is this කිරි අල or හබරල?
කිරි අල
Anjula Kumarasinghe habarala neda
What country is this, so nice to use everything home grown.
We are from Sri Lanka, Thank you
Village Life aww thank you for replying..
Your village looks beautiful and so peaceful .
Village Life I'm surprised to say that I have been watching these videos for a while assuming this is somewhere in the south of India. It reminds me of my catholic grandma cooking in her garden in Mangalore Karnataka. I really did assume this was the same place as she has the same veg growing in her garden & while she had a completely functional kitchen, she would cook with firewood when we visited her in Mangalore. She even wore a similar style of printed dress. It's been over 15 years since I've seen such sights & heard these birds chirp. Even the sound of the coconut being hacked open transports me back there.
Cleaning of banana flowers
ralisurti
thanks.aluth video Danakam balan ennawa
thank you Duwage
which place is this
Kaladegara village
I like u samayal
Thanks
You don't prepare the leaves?!
Thank you very much for watching both recipes of Taro steam and leaves
It's my first time to see the way she cut the vegetables. It's a different style . Next time I will try to do the same . I don't know if I can. 😜🤗
Thank you so much
Is this kiri ala plant leaves ?.
Yes correct, thank you
Make me hungry.those our my favorite food .
Thank you so much
Same tayo
Jerick Belo .talaga???
Nothing goes to waste. Every edible part of a plant is eaten. Way to take care of your resources.
Thank you
what's that plant.
Green Taro
Village Life ze FB that Are
We
e q
Ena Kissoon what u have said. there is no meaning
omg becareful with the knives. thank for sharing. ;)
Thank you so much
I like
Thanks
Biz salon çiçeği olarak evde süs olarak bakıyoruz kadın yemeğini yaptı ya helal olsun 😊😊
teşekkür ederim
Harima shoke ammeAlakola ambula hadana hatith pennanna...
Ok, ekath dannam
Did d mustard seed crackle?
ohhh no dont throw the leaves dry them theyre edible
Ok, thanks
දෝනි දැන් ලොකු ලමයෙක් තනියම බෙදාගෙන කන්නත් දන්නවා නේ
ඔව් ඔව්, ස්තූතියි
Now I'm hungry
Thanks
frying onions over an open fire, I can smell them now
I. like. itt
Thanks
QUE DELICIOSA SE VE ESA COMIDA HINDU QUE PREPARA LA AGUELITA PARA SUS NIETECITAS, SALUDOS HASTA LA INDIA DESDE MEXICO
SOMOS DE SRI LANKA. MUCHAS GRACIAS.
perdona....senora es comida de sri lanka no es india.....es una isla vajo de india...
Ok nice. In Which state is this dish familiar. Is any medicinal value in it.
What is name of this herb
We are from Sri Lanka, it is good to control diabetes. Thank you
Sujatha Duggirala
Taro.
BALACHANDRAN thiru jiilmn nn. .
. ?,;,,,,;;900
)((08
Is it good this to control diabetes? Wow i hope when i can go home to our country's i will cook this too thank u mom and to village life
What is the Name of this vegitable ?
that is kind of Green Taro. thanks
the scared me off is the way they cutting the ingredients I don't watch the full video till they fried it to the oil
ha ha, thanks for the comment
...kesmeyen bir bicak daha dogrusu bir KILIC.güc ile sebzeler kesiliyor ve hatta KILIC pasli denecek kadar ESKI.
I love this vegie
Thank you
This must be the lambok taro, that's why she can cook it straight on without detoxifying it. In Malaysia we have 2 kinds of taro: keladi and lambok.
Keladi is toxic, must be detoxified before cooking. The toxin causes severe painful itch in the throat, can be fatal if eaten in quantity without detoxifying, also irritate the skin while you wash the keladi taro stalks. We detoxify them before cooking by boiling the stalks first and rinsing them after that, or soak them overnight in water containing salt and tamarind, or both, then you can be sure the toxin is gone. The lambok taro is different, you can eat it raw, and cook it straight on without the need to detoxify cos it's not poisonous.
This is lambok taro: 4.bp.blogspot.com/_Gkky4CpcNpA/S-5lhsxpVOI/AAAAAAAACLA/avGbOYbtUiM/s1600/IMG_4171pokok+lambok.JPG
This is keladi taro, poisonous to eat before detoxifying it: 3.bp.blogspot.com/-M4Qf4JU2-0Y/VgMtUxw-weI/AAAAAAAA7Y4/SOEi-sS1V9k/s1600/HK.jpg
But keladi is tastier than lambok, once you detoxify it..
Valuable comment. Thank you so much
Welcome. I used to plant lambok in my garden but eventually got tired of eating, so I chucked it out. A month ago I started planting keladi (the itchy one) in my garden. I'm a great fan of taro stalks..in Malaysia we cook as "asam pedas" (hot chili soup)..
we blend together onion, garlic, dried chili (boiled first to soften up), shrimp paste, turmeric and ginger (can add meat of salted fish too, optional)..the blended stuff dumped into pot (can also saute the stuff first in cooking oil, up to you) , sufficient water added depending on how much soup you want, then dump in the keladi taro stalks that have been detoxified (pre-boiled and rinsed and/or soaked overnight in salt-tamarind solution), add enough salt and/or sugar, add some tamarind juice or garcinia tamarind, add Vietnamese coriander and/or torch ginger flower fore the unique asam pedas aroma..very delicious, some people add a bit of minced boiled fish meat..here's a picture of Malaysian taro stalk dish..yummy!
www.mstar.com.my/~/media/upload/2014/07/16/15/21/batang%20keladi.ashx?w=620&h=413&crop=1&/
Poderiam responder a nossa turma aqui no Brasil, as nossas mensagens ,por favorrrrr
very super ammaaa
Thank you so much
tell me the solution
Kalyan Rao please.tell.me the solution..
thank you Mom
Appreciate your comments, Thank you
I did not see the maldive fish being added to the stew.
i also in SriLanka i don't know cook the is
try it please, it is very tasty. Thanks for the comment
wow
Thanks