Comments on: Sübye http://www.yogurtland.com/2006/05/12/subye/ Mostly Turkish recipes Thu, 05 Jan 2012 19:51:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: fethiye http://www.yogurtland.com/2006/05/12/subye/comment-page-1/#comment-1523 fethiye Tue, 23 May 2006 04:25:53 +0000 http://www.yogurtland.com/2006/05/12/subye/#comment-1523 Hi Indira, how nice to see you here. Thanks for sharing the seeds' usage in Indian cuisine. Now I see why once you used the pureed peanuts in the pasta sauce. ;) Hi Indira, how nice to see you here. Thanks for sharing the seeds’ usage in Indian cuisine. Now I see why once you used the pureed peanuts in the pasta sauce. ;)

]]> By: Indira http://www.yogurtland.com/2006/05/12/subye/comment-page-1/#comment-1472 Indira Fri, 19 May 2006 14:14:28 +0000 http://www.yogurtland.com/2006/05/12/subye/#comment-1472 Hi Fethiye, Subye in that pale pink color looks delicious and appealing to the tastebuds. Water melon and cantaloupe seeds, removed from the shell outside are used in several recipes in India. Most common are for paan (prepared with beetle nut leaf) and also as garnish to vermicelli kheer/ almond kheer etc., From my last trip to India, I brought a half kg of water melon seeds (the white seeds only, removed from hard black shells). I often add them to my curry preparations just to give the veggies an extra nutty crunch and also in sauces, pureed for thickness. Compared to coconut, cashews etc., they are relatively low calorie but the taste is superb. Hi Fethiye,

Subye in that pale pink color looks delicious and appealing to the tastebuds.

Water melon and cantaloupe seeds, removed from the shell outside are used in several recipes in India. Most common are for paan (prepared with beetle nut leaf) and also as garnish to vermicelli kheer/ almond kheer etc.,

From my last trip to India, I brought a half kg of water melon seeds (the white seeds only, removed from hard black shells). I often add them to my curry preparations just to give the veggies an extra nutty crunch and also in sauces, pureed for thickness. Compared to coconut, cashews etc., they are relatively low calorie but the taste is superb.

]]> By: fethiye http://www.yogurtland.com/2006/05/12/subye/comment-page-1/#comment-1468 fethiye Tue, 16 May 2006 15:42:00 +0000 http://www.yogurtland.com/2006/05/12/subye/#comment-1468 Fran, don't force your blender's limits -- using food processor would definitely work. May not even need that long of blending if you soak your seeds a bit. Let me know what you thought about it. Betul, I was not expecting anything when I made the drink and as you said I also found it very different/interesting. Thanks for sharing your experience. Fran, don’t force your blender’s limits — using food processor would definitely work. May not even need that long of blending if you soak your seeds a bit. Let me know what you thought about it.

Betul, I was not expecting anything when I made the drink and as you said I also found it very different/interesting. Thanks for sharing your experience.

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