Another vegetable dish from Kerala. A medley with a coconut-cumin-green chili-shallots-yogurt sauce. A staple in sadya. Excellent with rice and sambar or rasam. Add a piece of fried fish, it is a comforting meal.
a record of my culinary activities.
Tuesday, May 7, 2019
Kinnathappam
A childhood favorite, this steamed rice cake is another Kerala staple. But while many make this flavored with cumin or cardamom, I always prefer the one that my grandmother and mother used to make -- with pieces of banana on top. you will need the sweet naadan Kerala plantain to make it awesome.
Oalan
One of the staples in a Kerala sadya, I love this mildly spiced coconut milk based vegetable dish. Usually use cucumber, but I have used zucchini here. Cn be made with or without the little red beans. Both versions are delicious with rice.
Hungarian beef and potato soup
On one of those cold early spring days, when winter is over, but has not yet moved away, a hearty beef and potato soup is welcome. And for a change of flavors, I made this Hungarian one. The caraway seeds, paprika and marjoram are what makes this one different.
Paniyaram
A South Indian favorite made with the idli/dosa batter. Can add anything to the batter like you would for uthappam, the only difference being that you cook these in the paniyaram/kuzhiappam/unniappam pan. Serve with sambar, and/or any chutney. There is a sweet version to this too. The Indian answer to the Scandinavian aebleskiver.
Monday, March 25, 2019
The saga of the overcooked rice and the rogue idly
So the other day I decided to make Chinese stirfry and rice. I was careless with the rice, and I couldn't be more careless -- it came out that mushy. 10 cups of overcooked rice. So I decided to recycle it. And with part of it, I made idly, the quick way. Forgot to add a leavener. Long story short - idly came out rock hard aka hideworthy.
But I didn’t give up. I processed the idlies into this form.
this became the koftas/balls below, after I added some chopped onions, ginger, garlic and green chilies plus an egg to bind the dough.
to eat with the rice roti I made with part of the overcooked rice.
With part of it, I also made nice, soft, quick idlies, this time, added the leavener, of course.
And a sweet payasam with the remaining rice.
But I didn’t give up. I processed the idlies into this form.
this became the koftas/balls below, after I added some chopped onions, ginger, garlic and green chilies plus an egg to bind the dough.
and the spicy kofta curry
to eat with the rice roti I made with part of the overcooked rice.
With part of it, I also made nice, soft, quick idlies, this time, added the leavener, of course.
And a sweet payasam with the remaining rice.
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