Saturday, May 31, 2014

Event Announcement : Cooking With Seeds - "Green Peas"

I am glad to announce that Priya's 'Cooking With Seeds' event stops and take its journey for this month at 'A Bowl Of Curry' for it's next edition.As the name suggests, this event is all about seeds and each edition focuses on a particular edible seed from an array of them which are edible for eg: like rice, chick peas, almonds, peas, dals, oats, wheat, barley etc...This is my first chance to host this lovely event on my blog. I Thank Priya for giving me this opportunity. The seed i have chosen for this series is Green Peas / Mattar / Pacha Pattaani. You can cook and post any course of meal be it a soup, patties/fritters/cutlets, pancakes, dosa's, rice dishes, curries .. the lists go on with varieties and innovations of your choices. BUT Green Peas should be the main ingredient in the dish you prepare.
So all you need to do is link in your delicious entries using the linky tool or if that's troubling you just mail me with your link with the photos attached. So get going...I hope my fellow foodies are going to make this event successful.. Thanks all of them in advance.

The event rules are as follows…
  1. The event runs from 1 to 31 June 2014
  2. You can cook anything from. It can be a starter, main dish, side dish, dessert or any other recipes.
  3. Bloggers, please link your recipes using the linky tool below.
  4. Recipe must be linked to this page and CWS event announcement which is mandatory.
  5. Usage of logo is appreciated for all entries as it would help spread the word.
  6. You can link both vegetarian and non-vegetarian recipes.
  7. You can submit as many recipes as you wish.
  8. Archived recipes can also be submitted when updated with the event details.
  9. Not mandatory, but will be highly appreciated if you can like us on Facebook for updates and recipes.
  10. Non bloggers can send in their recipes to my email with following details: your name,blogs name, recipe name, details of recipe and photos.                    
So friends what are you waiting for? Please start linking your mouth watering recipes using the linky tool…
Link in your entries here please... :)

Wednesday, May 28, 2014

Cherupayar Chena Puzhukku - Kerala Style

This is a very simple and tasty preparation of green gram/ cherupayar and yam/chena. This is usually served with hot rice porridge/ kanji(as we in Kerala) and chutta pappadam,during the rainy season. Different kind of puzhukku are made like muthira puzhukku, mambayar puzhukku, thorava puzhukku kadal-kaaya puzhukku, chena-pachakkaya , kappa-meen puzhukku and goes on. So have a taste of this and do lemme know if ever you cook it.
  1. Cherupayar / Green gram - 1 cup
  2. Chena / Elephant Yam - 1/2 cup
  3. Turmeric powder - 1.4 Tsp
  4. Rec Chilli powder - 1/2 Tsp
  5. Salt - as needed
  6. Garlic roughly crushed - 3 flakes 
  7. Curry Leaves - 2 Sprigs
To grind 
  1. Jeera /Cumin seeds - 1/2 Tsp
  2. Grated Coconut - 3/4 cup
  3. Green chilly - 3
To Temper
  1. Coconut Oil/ Oil - 1 Tbsp
  2. Mustard Seeds - 3/4 Tsp
  3. Dry red chilly - 2 - 3
  • Pressure cook green gram and yam with turmeric , salt and red chilly powder with required water. Wait for 3 whistles.
  • Open and mash the cooked green gram and yam with a spoon to a rough texture. (If water is excess, let it absorb but not fully, a little  is needed) As shown in the pic.
  • Meanwhile in a mixer grind the ingredients to a coarse paste under "To grind".
  • Add this grind mixture to the cooked daal. Add curry leaves and roughly crushed garlic.
  • Heat oil and temper the items as given in 'To Temper". Pour this onto the curry
  • Serve hot.
Do check out recipe of Shahi thukada/thukara @ Cook Click n Devour, i loved the simplicity of this recipe.

Sending this to 1st anniversary celebration with giveaways ! of cook click n devourWTML June 2014 hosted By The Big Sweet Tooth event by Gayathri

Monday, May 19, 2014

Chilli Onion Chutney - Easy Chutney for Idly/Dosa

Are you tired of sautéing and then grinding for chutney.... when you are in a hurry to go office??? Here is an easy recipe for a chutney you can make at home for idly or dosa...

Source - Rak's Kitchen
  1. Onion chopped - 2 small
  2. Kashmiri Dry Red Chilly - 8-10 (Depending on your level)
  3. Garlic - 3 - 4 flakes
  4. Curry Leaves - 1 Sprig
  5. Salt - as needed
  6. Asafoetida - 2 pinches
To Temper
  1. Oil - 1 Tbsp
  2. Mustard seeds - 1 Tsp
  3. Urad Daal - 1 1/2 Tsp

  • In a mixer grind onion, red chilly, garlic, curry leaves and salt with 3 Tbsp of water to a slightly coarse paste.
  • Heat a pan with 1 Tbsp of oil, splutter mustard seeds and then add urad daal. 
  • Pour ground paste to it , mix well and let it cook for a minute. Off the flame.
  • Finally sprinkle asafoetida.
  • Serve hot with idli or dosa.

Linking this to Healthy Diet running at Nandoo's Kitchen and Priya's . Also to Come, join us for Breakfast


Tuesday, May 13, 2014

Ariyunda - The Kerala Style

An authentic sweet from Kerala...i have seen, when i was a kid... in my house our maid used to make these. She used to first roast the rice in otturuli and then powder it in "ural & ulakka", a traditional mortar i would say, which is the bigger version of what we use nowadays for crushing spices and all. Nowthat we have mixer/grinder the preparation is very easy.After my marriage my amma used to prepare and send to three of her daughters every year.At home all love this.So here goes the recipe. 

  1. Rice - 2 cups (Preferably Kerala Boiled Rice)
  2. Crushed or powdered jaggery - 3/4 to 1 cup (add more if the jaggery is less sweet )
  3. Grated coconut - 1 cup
  4. Cardamom- 5 - 6 nos. (optional) (This will give a distinct flavor)
  • Heat a  pan and dry roast the rice on medium flame, until it pops up and turns golden brown. Keep it aside to cool for 5 minutes. (First roast 1 cup and then the remaining). 
  • Grind the roasted rice using a mixer/ grinder to a fine powder, also add cardamom pods . Transfer it to a bowl.(Keep 1/4 cup aside for coating).
  • Now add grated coconut and jaggery to the mixer and grind it for about 3-4 minutes.You will get a paste,to this add the powdered rice and combine well. Transfer the mixture to a plate.
  • Shape them into small balls using hand.
  • Dust each balls with the rice powder.
  • Store in air tight containers.

  • While making balls if the mixture is sticky, just smear a little ghee on your palm and then make the balls.
  • If while making balls the mixture is breaking,tightly press and then shape it.
  • Dusting is not necessary ,my mother used to do it.
Linking this to Priya of My Kitchen Odyssey event " Favourite recipes" and My Zesty KitchenDish it Out – Kid Friendly DishesWTML June 2014 hosted By The Big Sweet Tooth event by Gayathri


Thursday, May 1, 2014

Special Pineapple Pachadi - Kerala Style

Hi friends.... i think it is now almost two months that i have not been blogging. After i was back from Kerala.. i was feeling really lazy to type , post and even cook special for m blog.Did i really ignore my blog??? i feel yes.I wanted to cook some dishes and post for Vishu, but unfortunately at home here was no internet connection for a month. I have prepared this special pineapple pachadi for Vishu,(luckily i took these beautiful clicks) which i had written it down in my cook book long back. It is really a special one...the sweet and sour blend of pineapple and plantain just lifts your taste buds, also it has the richness of the added dry nuts in it.
This can also be served a dip too..

  1. Ripe Pineapple - 1 Big
  2. Ripe Plantain(Kerala Banana) - 1/2 of 1 Big One
  3. Turmeric powder - 1/4 Tsp
  4. Red Chilli powder - 1 1/2 Tsp
  5. Salt - as needed
  6. Water - as needed
  7. Sugar - 1/2 cup
  8. Cashew Nuts - 25 gms
  9. Grapes - 1/4 cup
  10. Mustard - 1/2 Tsp
  11. Grated Coconut - 1/4 cup
  12. Crushed Mustard Seeds- 1/4 Tsp

To Temper
  1. Coconut Oil (Must) - 1 Tbsp
  2. Mustard Seeds - 1/4 Tsp
  3. Dry Red Chilly - 3
  4. Curry Leaves - 2 to 3 Sprigs
  5. Raisins - 1 Tbsp

  • Cut pineapple into very fine pieces.Cut the plantain into two from the middle lengthwise and then cut into small pieces.
  • In a sauce pan, put both pineapple and plantain. Then to it add turmeric powder , red chilly powder and salt. Add a cup of water to it. Mix well.Then cook it closed. In between give a stir.
  • Add water if not enough to cook to soft.
  • When it is cooked and water is absorbed, add sugar and cashew nuts to it.
  • Stir it continuously on medium flame.You can see that the sugar is getting caramelized and colour changes(let it be light brown in colour).When it is dried remove from heat and let it cool.
  • In the meanwhile, in a mixer just crushed grated coconut and mustard seeds.
  • Wash the grapes and wipe with a cloth.
  • Now when the pineapple-plantain mix is cooled add the coconut mix and grapes to it and mix gently and combine.
  • To temper heat a kadai, add coconut oil,when hot, add mustard seeds,let it crackle
  • Add dry red chilly , curry leaves and raisins. When raisins puff up , off the flame and pour this over to the curry.Mix well.
  • Finally add the crushed mustard seeds.
  • Serve with rice , or even as a spread.. You can even call it as a Chutney.....

Check out other dish with Pineapple


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