Thursday, March 29, 2012

Vazhakka Pulissery/Moru Curry(Raw plantain in Yogurt gravy)

Growing up, there were only a few handful dishes I knew to make...and I were only good at those ones...unlike my sis, who was ready to take risks and tried (and always succeeded) new recipes and dishes...jotting down recipes from every cookery shows we watched together...this pulissery is something I were good at making.....time after time...something I used to be very proud of in those days :)

This curry is something we make in our place at least once a daal curry...very simple one, if you have enough yogurt and coconut handy, which is always found in our fridge....has got good shelf life too

You'll need:

Raw plantain: 2 no:s (peeled and diced into small pieces)
Yogurt: 1 cup
Turmeric powder: 1/2 tsp

For grinding:

Green chilli: 2-3 nos
Jeera: 1/2 tsp
Grated coconut: 1/2 cup

For tempering:
Oil: 2tsps
Mustard seed: 1/2 tsp
Dry red chili: 2-3 nos
Asafetida: a pinch
Curry leaves: a few sprigs

How to make:
Cook the plantain pieces with turmeric powder, salt and 1/2 cup water in a pressure cooker.
Grind the ingredients mentioned above into a very fine paste, adding just enough water.
Now this is a very important tip to prevent the pulissery from curdling...Cook the ground paste on low flame for about 3-4 min, stirring it in between. Now add the cooked plantain pieces to it.
Beat the yogurt well with a spoon or give it a stir in the blender for a min to make it thin.
Add the beaten curd to the already cooking mixture and let it boil on medium-low flame.
For tempering, add 2 tsps of oil in a pan and let the mustard seeds splutter.
Add red chillies, curry leaves and at last add a pinch of asafetida.
Yummy pulissery is ready...a sour curry to go with rice and subzi(vegetable)

Note: You can use any kind of vegetable you like instead of raw plantain. Winter melon is the best alternative if you are planning to keep this for a couple of days in the fridge.Plantain gets hard on day two, where as winter melon stays soft. Can use cucumber too...

There is another sweet n sour version of this called Mampazha pulissery which uses ripe mangoes...which is the ultimate pulisseri on earth...that too the one my grandma makes with the farm fresh mangoes from her backyard....finger licking good :)

Thursday, March 22, 2012

Lemony steamed corn/Masala butter corn

Masala butter corrn....that is what we call it back home in India...remember the butter corn you get in those little stalls outside the shopping malls...where you  pay a fortune for a small paper cup of  steamed corn ..i mean it used to be 25 bucks for a cup long time ago.....i'm sure it would have gone up by now...but still its worth it, when you are all in the mood to laze around in a mall,on a weekend.... mostly window shopping or checking out new trends...ending up buying something silly and cheap :)
gone are those days...oh! used to be so much fun...nothing to worry about....carefree spinsterhood days....these steamed corn always takes me back to those good days in Bangalore...very easy snack...can be used as a side too...or as a salad for the healthy eaters out there.
You'll need:
Corn: 1 can, washed and drained ( instead you can use a packet of frozen corn or fresh corn too)
Butter: 1 tbsp
Italian seasoning-2 tsp (Or use chat masala powder)
Lemon juice: 1-2 tbsp
Salt: to taste
Pepper: as required

How to make:
Steam the washed corn for about 15 min.
In a bowl mix butter, lemon juice and the seasoning.Toss in the steamed corn and mix well till the corn gets coated with the seasoning mixture. Add salt and pepper to taste.
Butter corn is ready...You can vary the seasoning to your taste. Spice it up by adding a pinch of cayenne pepper...

Saturday, March 17, 2012

what makes you happy?

watching elmo dance around makes my li'l one happy!!
knowing that we are having chicken for dinner, makes my hubby happy!!
getting a chance to stretch my legs and read a book makes me happy!!

what makes you happy?

my hubby's concern: J Lo is dating a teenager!!
my concern: what do I do with the couple of over ripened bananas in the fridge?
my li'l one's concern: how do i get to play the baby channel every time I click on the TV remote( even though I am just 18 months old)
what is yours?

Wednesday, March 14, 2012

Cornflake mixture---an easy munch on Indian snack

I love crunchy munchy snacks...especially this mixture....its a must buy for every time I hit the Indian grocery store....back home in Kerala, we get this corn flake mixture in 'Honest' bakery...fresh and yummy...i can easily gobble down a packet in a few mins :)
I still remember those days when my dad used to buy these mixture and roasted peanuts very religiously from 'Honest' (well, he buys it now a days too...), I eat it right from the packet and there goes my sweet mother cribbing about the pimples that used to pop up on my face the very next day....thanks to my oily skin....

see this, even my li'l one loves to pick the corn flakes from it...mommy's girl :)

very easy to put together....

You'll need:

Corn flakes: 3 cups
Roasted nuts: 1 cup (mostly shelled peanuts and cashew nuts)
Golden raisins: 1/4 cup
Chili powder: 1 tsp
Turmeric powder" 1/3 tsp
Salt: to taste
Sugar: 1/2 tsp
Lime juice: 1 tsp
Curry leaves: a few sprigs

Note: You can vary it by adding any kind of nuts or dry fruits of your almonds, pistachios, dried   cranberreis, dried apricot etc...

How to make:

Heat oil in a pan and toss in the raisin and nuts.Add the curry leaves and stir for a min or two.
Reduce the heat to low, and add the chili powder, turmeric powder, salt and sugar.
Carefully mix in the tsp of lime juice, for it will make the oil splatter.
Now slowly fold in the cornflakes in batches and let it stand on low flame for about 3-4 min, until the cornflakes gets coated well with the spice mixture.
Let it cool and store in an airtight container....and start munching :)

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