Tuesday, October 3, 2017

Methi Matar Malai

Methi matar malai is my favorite mild n rich curry made with fenugreek leaves and the creaminess from cashew nut and cream. I grow my own fenugreek leaves these days they are soooo tender and good unlike the woody mature ones available in the Indian stores. Needless to say nothing goes on it other than water and veg compost. May be one day I would be so self sustained that I could just step out into garden and come back with everything to be cooked for the day like our forefathers did.

Thursday, September 21, 2017

Ethakka tholi thoran / Kaya tholi thoran / Raw plantain peel stir-fry

When the raw green plantain / macho bananas turn into the most delicious crispy fried chips their peel turns into equally tasty side dish for rice. 
This thoran as a by product of making chips 😆 it is very nutritious unlike the fried chips.

Here I am completing 5 glorious years of blogging. No regrets when I look back. I just did something I lovvve doing without anybody's help nor pressure. I docked this creative boat every time I felt there was nothing good to see and sailed only when I made good content. I thank all my readers for being with me and allowing me my space all these years. Hope you will continue to do so.

Tuesday, July 11, 2017

Pavakka pulincurry / Kaipakka pulincurry without coconut

Pavakka pulincurry, a delicious curry made with Indian bitter gourd to go with rice.
A typical lunch at my house with all flavors pulled from my ancestral home in Palakkad.

Other bitter gourd recipes you can find here are STUFFED bittergourd , Pavakka kichadi   (Bittergourd in yogurt gravy) a Trivandrum spl and Pavakka puli kuzhambu  (Bittergourd in tamarind and coconut gravy)

To what extend do u think  'alike' impacts your everyday life?

Wednesday, April 12, 2017

Mushroom and Leek Bread Pudding

Mushroom and Leek Bread Pudding, a savory pudding or strata that could be made for Easter or brunch party.
This is the second recipe I tried from the book Barefoot Contessa Foolproof, other one is Fennel and Garlic Shrimp . This just proved to me that bread ,egg and dairy in any combination cannot go wrong. I tried this recipe a couple of times now making a few changes here and there and omitted pancetta . Instead of mushroom I added slightly sauteed eggplant, was equally good. 
Mushroom and Leek Bread Pudding has a very a subtle flavor, a welcome change for our masala beaten taste buds and to my surprise my family loved it. 

Tuesday, March 7, 2017

Vellarikka Pachadi / Kerala sadya cucumber pachadi

Vellarikka Pachadi is a dish made for Kerala sadya (feast).Whenever I make spicy Kerala dishes with rice I try to mellow down the heat with such yogurt based side dishes.

Tuesday, February 7, 2017

Fennel and Garlic Shrimp

Fennel and Garlic Shrimp a very flavorful dish which can be served as first course.

Tuesday, January 3, 2017

Nurukku Gothambu Kanji / Broken Wheat Porridge

Nurukku gothambu / Sooji gothambu kanji.
Let us begin the year with the most delicious, Kerala style, pure vegetarian, comfort food spread. Broken wheat porridge is made at home during  Thiruvathira (an important festival in Kerala celebrated only by women mostly by Nair and Namboodiri women in those days) A complete abstinence from rice based food is observed.  More about Thiruvathira here also check out my family recipes for Thiruvathira puzhukku and Koova veragiyathu/ Koova kali.

A nourishing meal to have on a cold winter day that is not too spicy, eat moderately and it is soothing for the stomach above all staying true to your Kerala roots too.

Bottom to top: Gothambu kanji with aged naranga achar (lemon pickle), mooru kachiyathu (thickened yogurt), Papaya stir-fry, Thiruvathira puzhukku (click for recipe)
Naligera chammanthi (Coconut chutney)
Just like rice broken wheat would double in size once cooked. So I usually take half cup or slightly less per head as tubular mash /puzhukku is also consumed along with porridge which makes it a heavy meal.

I use Nirapara brand broken wheat I find it having more brown husk than other polished ones like dalia,cracked wheat etc available in Indian stores.

Broken wheat /sooji gothambu - 1 cup
Water as required to cook (depending on consistency)
Grated coconut -1 or 2 tbsp
Salt to taste

Seasoning: (optional) (I usually have it plain)
Ghee to taste  or
1/3 cup thick coconut milk to add in the end.

Wash the the broken wheat many times. Soak it in lots of water for an hour before you begin cooking. (This reduces cooking time considerably and makes the wheat very soft to eat)
Drain off excess water before cooking.
Add 3- 4 cups of water (reduce depending on the consistency required) into the pressure cooker when it boils add the soaked wheat and cook for two whistles max.
I like it a little watery gruel consistency than thick porridge. If you want it a complete mash go for one more whistle and drizzle a tsp of ghee or coconut milk  (both are optional)

Add salt to taste and serve the hot broken wheat porridge along with other accompaniments.

If you think the porridge is too starchy then dilute with little boiled water and make it into gruel consistency.

Hope you like it