What are these weird greens?????!
What are these weird greens?????
Whenever I browse through Chinese or Indian grocery stores I see lots of different bunches of greens with names I've never heard of before. I do a lot of Indian cooking so I'm particularly interested in the ones for that ethnic cuisine. Anyone know what some of them are and how to prepare them? Thanks
Answers: INDIAN GREENS:
I am sure you know spinach (palak) and cilantro (kothimbir or dhania).
There is another variety of leafy greens called SAAG (mustard greens).
Green leaves with a red color (LAL PALA).
Beet greens & turnip greens are also popular.
Fenugreek leaves (methi pala).
Herbs: dill (shepu), mint (pudina), kadi patta (curry leaves), bay leaves (tej patta)
paan (betelnut leaves for supari, not for cooking).
banana leaves: used in religious ceremonies and as "plates"
BEST BET: there are literally hundreds of leafy green varieties. Just ask the guy who works there and he will defitely tell you what is what!
Preparation is similar to spinach depending on what type of greens (cooking times vary). Choy sum, bok choy, baby bok choy, and all those weird greens go into stir fry and soup and many Asian dishes. Try asking the market people about them. I've found that many are quite pleased to recommend uses, because after all the more YOU know the more THEY sell! From Chinese green beens to the bean sprouts on the top there are recipes all over the web. I make a lot of soup and stir fry by memory from an old Chinese fellow who showed me some things. Even so, I myself need to gather recipes. There are millions of them, so have fun just trying the stuff out. You are going to like what I have found for you.
http://www.foodsubs.com/greenckg.html... Indian:
* fresh Coriander - also known as Chinese Parsley or Cilantro (Spanish name) - used as a garnish for a finished dish, as part of a salty lassi, in raita, in green chutney, as part of a filling for Alu Parathas (potato, little oil, toasted cumin seeds and a little fresh coriander ......much recommended! especially with a Tamarind and Date Chutney ...and some Chai!)
* Kadi Patta leaves - also known as Curry Leaves - used as a flavoring in a curry, usually a vegetable curry, popular in the south of India
* Tej Patta leaves - bay
* Dill - used in bonda (soaked yellow splits mixed with a little oil, some green chillis, cumin seeds, and a little chopped dill, onion ....made into a small ball, like falafel, and deep fried ...served as a snack with tea.
* Methi Leaves - the leaves of Fenugreek (sorry - I don't know this one!)
* Mint - usually Spearmint - used for Mint Tea: made with tea leaves, milk, sugar and fresh mint leaves, also with green coriander for a green chutney, also called Mint Coriander Chutney ...
* Spinach - they use the small or baby spinach: used for making Spinach Pakoras - fresh leaves dipped in pakora or bhajia batter, deep fried - for Tiffin .. also used to stuff a paratha, say, in combination with paneer; also for Saag Paneer, a dish made with spainach and paneer ...
* Paan Leaves - used for Paan, a digestif, chewed (happily) after meals, come in regular and sweet variety (the paan, that is!)
that's all I can think of for now .... but
Chinese stuff....the title of the website is
The Cook's Thesaurus
the URL is www.foodsubs.com
do a search on that site for Cooking Greens....there are nice clear photographs and descriptions there.....
the listing for Indian greens is more limited, unfortunately ....also they have photographs and a listing of Legumes & Nuts that will tell all about the various lentils used in Indian cooking...and their section on Flours is wonderful and will tell about Maida and Atta flours, Besan etc used in Indian cooking ...
there is a good site you might like
NDTVCooks.com
it is the cooking site that belongs to the New Delhi television station...really current and up-to-date ....with all sorts of things to look at....
(if you type in simply NDTV you will get the main site with news, etc. if you would like)
*** a pretty cooking site and so many recipes that I hope you know what you are doing ahead of time! There also is a glossary, with some pictures ...not all things are illustrated, but for example I just had a quick look and clicked on Fenugreek which shows leaves ....
I suggest you check the Guest Recipes ....those are fun.....recipes from the viewers from all over India ...it makes you feel very in touch with people in that big beautiful country!
All the best