September 11, 2014

Saturday Snapshots # 3 - My first entry


This is my first entry to the event Saturday Snapshots hosted by Siris Food and Merry Tummy.This week's theme is Chopped Vegetables.Here is Ladies Finger,the beautiful vegetable !

September 05, 2014

Pacha Pulissery | A very simple buttermilk curry


Ingredients

1 cup buttermilk of medium sourness
1/4 cup grated coconut
3 green chillies
pinch of turmeric powder
salt,as required
1/4 cup water,boiled and cooled

ToTemper

2 tsps coconut oil
1/4 tsp mustard seeds
1 dry red chilli,cut into two
1 sprig curry leaf

Method

Grind the grated coconut to a fine paste adding enough water and pinch of turmeric powder .Once it is done add the green chillies and just crush.Pour this to another pot and add the buttermilk and salt to this.Mix well and check salt.Keep it ready.Heat oil in a pan and splutter mustard seeds,red chilly and curry leaves.Reduce the heat to minimum and pour the curd mixture to the curry.Mix well with the spoon till everything is blended well.Switch off once it's hot and not boil since it will spoil the curry.Serve with rice,pappad and mezhukkupuratty (veg stir fry).



September 04, 2014

Pavakka Theeyal | Bitter Gourd in roasted coconut gravy


Ingredients

1 large bitter gourd,seeded and sliced
1/4 cup shallots,sliced
2 green chillies,sliced
3-4 tbsp tamarind juice (depends)
3 tsp coconut oil
salt,as required

To roast & grind

3/4 cup grated coconut
1 tsp chilly powder
1.5 tsp coriander powder

To Temper

1 tsp coconut oil
1/2 tsp mustard seeds
2 sprig curry leaves


Method

Roast the grated coconut in a frying pan till light brown.Reduce the heat and add the powders.Now slowly mix and roast this without burning till the raw smell goes off.Remove from fire and grind this to a fine paste adding required water (1/4 - 1/2 cup ) once it is cool.In a thick bottomed curry pot heat oil and roast the sliced bitter gourd in medium heat till light brown stirring in between.Once it start changing colour,add the sliced shallots and green chillies.Mix well and roast till shallots turn light brown.Now mix the tamarind juice in the ground coconut paste and pour it to the bitter gourd mixture.Add more water if needed.The water level should be little above the mixture.Add salt and bring this to boil.Once boiled,reduce the heat and simmer till oil clears on top and curry get thicker.Check the seasoning and add salt or tamarind as required.Switch off the stove and keep.Heat oil another pan and splutter mustard seeds and curry leaves.Pour it over the curry and enjoy with rice !


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