Monday, July 28, 2014

Karpuravalli ( Doddapatre ) Moru, Ajwain Leaves Buttermilk


          After I tried and tasted the Thayir Pachadi/ Raitha/ Tambuli with Ajwain Leaves/ Karpuravalli, I wanted to try out something else with it. Since these leaves tasted very good with yogurt, I wanted to try a moru/ buttermilk with it. The buttermilk tasted really good, just like the  ' masala moru ', but using just two ingredients apart from the buttermilk. I used the raw leaves, no sauteing or boiling, so no nutrients lost in the process, next time you make ' moru ' do try this out, you'll definitely love it..
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Friday, July 25, 2014

Kadmbuttu, Steamed Rice Balls


          Kadmbuttu/ Steamed Rice Balls, this is a Coorg dish ( Kodava Cuisine ), I had eaten this only once, during our trip to Coorg, we had stayed in a Coffee estate, the cook had made this dish for us. Traditionally Kadmbuttu is served with a pork curry, we are vegetarians, so the cook had served this with Kadala Curry. We loved it, I asked the cook for the recipe, and couple of weeks back, I had made this at home along with the kadala curry. This is a very simple dish, made with idli rava ( idli rava is widely used in Kodava Cuisine ), these steamed rice balls are very soft and goes very well with the kadala curry or any kurma..
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Wednesday, July 23, 2014

Kothiraivali Sakkarai Pongal, Barnyard Millet Sweetened With Jaggery


          This month, I am very late in posting my dish for the ' Shhhhh Cooking Secretly ' challenge, I was paired with Nalini Suresh, she had given me Kothiraivali/ Barnyard Millet and Vellam/ Jaggery as the secret ingredients. I was kind of very busy this month and hardly cooked anything, but I didn't want to miss the post, so finally, yesterday, I made this sakkarai pongal with barnyard millet. I thought I'll make a kesari ( sweet dish, usually made with semolina and sugar ), using kothiraivali and replacing the sugar with jaggery, but after finishing the dish, I understood that, when sugar is replaced with jaggery, the dish gets the taste of pongal. This is such a simple dish, can be done in under 30 minutes, but the taste was awesome, I felt that it tasted even better than the regular sakkarai pongal that we do with rice. And since we are using millets and jaggery, I can definitely say, it's a very healthy sweet or dessert when compared to other sweets made with white rice, flour and sugar..
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Monday, July 21, 2014

Kadala Curry, Brown Chickpeas Curry


          Kadala Curry is a very popular dish in Kerala ( a state in India ), it's mostly served with puttu ( a steamed dish made with rice flour ). We use brown chickpeas ( it's more nutritious than the white variety ) for this curry, and it's cooked in a coconut based gravy. The flavor is very distinct and it tastes equally good even with idlis and dosas..
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