I am doing an A-Z Tamil cuisine recipe marathon this month and we have reached the alphabet W. For W, I couldn’t get any recipe with the authentic Tamil name and so decided to use an English word white. This dish is called as Vellai Kurma, as this is normally white in colour because there is no chilly powder or tomatoes to make the gravy reddish. The recipe is so much like the usual kurma, and it includes a spice paste with coconut, ginger, garlic and green chillies. I paired it up with Nei Choru / Ghee Rice I made for this month. It tasted so yum.
Posts tagged GREEN PEAS
For the second day, here is another simple meal plan. Spinach and peas pulao served with aloo methi roast, onion raitha and some cucumber slices. This is a really tasty and filling meal and you need to pat your back for adding greens in your kid’s diet with out any complaints from them. I have made it a habit of making Sruti eat greens by adding them in dishes where she will not find it bitter. This pulao is one such dish which gives a mild spinach taste and not at all bitter.
This post is long overdue. I made this during February and submitted it to a contest on Street food photos at Vaishali’s Ribbon’s to Pasta’s blog and to my great surprise I won the prize!!! Vaishali called me and asked me to choose my prize but I just left it to her choice. But then I asked for my hubby’s favourite sweet and she was so sweet to send it along with a pack of lovely gifts which a baker like me treasures more than anything in the world. In fact I completely forgot about submitting this photo as I am always unlucky when it comes to competition.
After two days of sweet dishes, we now explore some spicy bakes. Though everyone participating in this Baking marathon is doing sub themes, some how I didn’t try to choose any theme. I didn’t even try to organize my posts and drafts. My drafts folder is like a puzzle box and I am picking a recipe a day from that. Today I will be writing about a very very easy recipe which is so Indianized, if it is the word!! I had a beautiful head of cauliflower and decided to make casserole. When I was going through the recipes, every recipe I came across used loads and loads of cheese and white sauce. As my folks at home don’t even try to taste it, I was looking for an alternative. Then I came across low fat versions using tomato sauce and different types of sauce. That is the moment I got the idea of making an Indian version of the casserole. My hubby likes anything that is spicy. Red chilly powder needs to be added so that I can tempt him into eating it. And also the casserole needed a liquid element to cook the vegetables.
Sundal is a type of salad very famous in Tamil Nadu. Particularly this sundal is a famous street food. You can see vendors selling this piping hot in small carts in bus stands and railway stations. Those who are blessed with a beach in Tamil Nadu will know about this sundal. Kids sell this in paper cones in beaches. My husband is a great fan of this sundal. He used to buy this whenever we go for a walk around Meenakshi Amman Temple at Madurai or when we go to the park with Sruti. As mangoes are in season, I tried to replicate the sundal at home and was satisfied with the result. PK gave me a thumbs up for the sundal. Even Sruti liked it very much. As the name suggests, the sundal has peas, mangoes and coconut as the main ingredients. I have diced the mangoes but you can also grate it and add to the sundal.
As I mentioned in yesterday’s post I made the Goan rice-Arroz Com Coco along with a spicy gravy from Goan cuisine. Xacuti is a spicy goan gravy, pronounced as Shakuti, is usually made with lamb or chicken. I made the vegetarian version of Xacuti using tofu and sprouted green peas. The major part of the gravy isthe xacuti paste which cosists of a variety of spices along with a generous amount of grated coconut. The gravy was so delicious and tasted very rich due to the amount of coconut which went into the paste. Once you prepare the xacuti masala, preparing the gravy is very easy. You can also make the xacuti spice powder in large quantities and use it when making the dish. This is for the second day of Blogging Marathon #26 – Week 3.
For the second day of Blogging Marathon Week 3, I prepared a recipe from Hudson Canola’s Good Mood Food. When I received a pack of Hudson Canola Oil, there was a recipe book in the pack. There were so many lovely recipes but as usual I never tried them. So at least for the sake of BM I wanted to try a recipe. As I had all the ingredients needed for this recipe, I made it for our evening snack. It is a combination of nutritious ingredients and is shallow fried in canola oil to make it more healthy. I served the cakes with sweet and green chutney. The cakes were very soft and very delicious. The combination of green and sweet chutneys was wonderful and we thoroughly enjoyed these cakes.
I have been part of the South Versus North Group Challenge from January. This is the brain child of Divya of You Too Can Cook. The whole group is divided into two teams- The Southern Team and The Northern Team. Every month a member of the northern team will challenge the Southern team with an authentic North Indian Recipe and a member from the southern team will challenge the northen team with an authentic South Indian Recipe. Based on the performance of both the teams Divya will give out some awards and points to each team. The team with more points will win the challenge. Are you interested in joining the team? Click here to know more about the challenge and joining the group. This month’s challenge was given to the South Indian Team by Sanoli of Sanoli’s Kitchen. She challenged us to make a Bengali traditional recipe- Green Peas Kachori and Spicy Dum Aloo. I made it for today’s breakfast and the combination was absolutely delicious. Thank you Sanoli frorthe lovely recipe.
I am visiting Uzhvar Sandhai often and I am so happy to see all the fresh vegetables out there. I never miss a chance to buy the fresh green peas. There is also a vendor who sells mushroom and hot mushroom soup. We usually have a cup of the soup and when returning back will buy a pack of the fresh button mushrooms. I am really enjoying these trips and hubby had to forcibly move me away from the stalls. If not I will end up with two bags full of vegetables. Kaalan/ Mushroom is a favourite of hubby. I usually try to make many dishes with mushrooms and one of the dish is this gravy. This has a paste which is coconut based and this goes well with chapathi, paratha, parotta, idli, dosas and rice. I paired it up with fresh green peas from the sandhai and it was such a great combination for the Pudina chapathi I made for breakfast.