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Pulisheri,literally translates to tangy curry,is an integral part of Kerala cuisine.Pazham pulisheri tops my list in the varieties of this.This one,has always been a favorite in our family that I sometimes forget that this is not a part of our cuisine.I was reminded this fact by a friend who had come home to our place for lunch.We being Konkani's,he thought it will be a full Konkani spread,which it was,but for this pulisheri.When this was served,he exclaimed-hey,pulisheri is a Kerala dish,how can you say its your cuisine?!!!
Which reminds me of a mock-fight me and hubby get into when it comes to the topic who's cuisine is the best-his(Mangalore GSB)or mine(Kerala GSB).We still fight about this,have not yet reached a conclusion,hehe.So without further ado about which cuisine this one is from,lets see how this yummy curry is made!!!Amma makes it her way and I have grown up on that taste.So I don't know if this is the authentic recipe for pulisheri(if there is any such thing).It is quite similar to this,only thing,jaggery is not added to this one.
Kumbalanga Pulisheri
Ingredients
Kumbalanga/Ash gourd - 1 big piece chopped into small cubes(I get cut pieces from a whole ash gourd-about 200 gms)
Turmeric Powder- 1/2 tsp
Salt to taste
Thick curds - 1/2 cup
Grind to a smooth paste
Grated coconut - 1/2 of one coconut(medium)
Jeera/Cumin seeds - 1/2 tsp
Green chillies-1 or 2(depending on the chillyness)
For seasoning
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Jeera - 1/4 tsp
Curry leaves - 1 sprig
Method
Cook ash gourd in 3/4 litres of water with turmeric.
When it is cooked,add salt to taste.
Add the coconut paste at this stage.
Simmer for 3 minutes till everything gets mixed.
Switch off the flame.
Prepare seasoning in a pan and add all the ingredients one by one.
Add it to the pulisheri.
Beat the curds with a fork and add to the pulisheri when it is cooled a bit.
Serve hot with rice!!
Dosa's are comfort food,if I may say so!There are so many varieties of dosa and you can never have them enough.Even in restaurants,you become so confused to order which particular dosa for that day!You want dosa?which one..butter dosa,ghee dosa,masala dosa..?oh,you want rava dosa?rava dosa,rava masala,onion rava dosa,onion rava masala dosa..phew!So on and so forth.I am sure if you have checked out Srivalli's Dosa mela,you would be nodding your head in unison now;-).
Thuppa polo(literally translates to ghee roast)is a famous South Kanara preparation.It is a simple dosa made with maida and urad dal batter mixed together and made with pure desi ghee,hence the name.It looks like a normal dosa but in taste,is quite different.It is a very light and fluffy dosa and if you have it hot from the tava,I am sure you won't be able to stop at 3(yeah,thats the minimum number of dosas that you can eat at one go!).Even though I love it as much,I haven't made it quite often.The amount of maida scared me while I was on a diet.:-(.Now that I am off it and have plenty of maida in my kitchen(what with my baking sojourn these days!)I ventured out making this.You just cannot go wrong with this one coz its so very easy.Hubby said it tastes just like amma's(m-i-l's)..woooww...yippee!!!
Thuppa polo~Maida-Urad dal dosa Ingredients
Maida - 2 cups
Urad dal - 3/4 cup
Salt to taste
Ghee/Oil - for making dosas
Method
Soak urad dal for about 1 hour and grind into a smooth paste.Keep refrigerated.
In a broad vessel,add the maida,salt and enough water to make a batter without forming lumps.
Keep it aside ,overnight(or for 7-9 hrs).
Next morning(or after 7-9 hrs),mix both the batters together well.
Make dosas in a hot dosa pan(you can use non-stick pans too) using ghee.
Relish with coconut chutney!!
I am addicted-yes,blogging of course is the first addiction and now baking!!Yes,I've been bit by the baking bug and there's no looking back.Ok,I am going too far since I've really not baked that much,but still!!I was overjoyed when the convection cooking went perfectly well in my MW when I made malai cookies.I just couldn't resist making another batch since those were over in a day!While I was going through my cookbooks,I saw a recipe scribbled down that of Butter cookies.Bingo!exactly what I was looking for.The recipe was a very basic recipe with a few ingredients.I had everything in my kitchen and I set about making that one.They came out so perfect that I myself am amused!!Evenly brown,crispy&crunchy and what not. While it was getting baked,the house smelled so nice..!!!I think one can attempt making the cookies just to have that nice aroma all over the house.My patience limits were tested during the last 5 minutes when I stared at the MW and started my own countdown!!I almost burnt my mouth trying to taste a hot cookie;-)
There were 24 cookies and they got over in two days!!Our friends S & D were going to Mahabs for the weekend and I wanted to give them some cookies to munch on the way.I badly wanted to make that and have it myself!!!;-)This time,I decorated the cookies.The first batch,I pressed the cookies with a fork and got a GoodDay biscuit effect(or so I think!) and the second one,I personalized those with our names(of course,not full names,just the first alphabet).This is a sure shot recipe even for beginners!!!(like me!)
Eggless Butter Cookies
Ingredients
Maida - 1 cup
Cornflour - 1/2 cup
Icing Sugar - 3/4 cup
Butter - 3/4 cup(in room temperature)
Chopped nuts - 1/2 cup(optional)
Vanilla essence - 1 tsps
Method
Preheat oven to 150*C.
Sift together maida,cornflour and icing sugar.
Cream the butter with a fork and add the nuts and vanilla.
Mix the flour mix to the butter mix 1 tbsp at a time.
Mix well,add 1 tbsp milk if the mix is too dry.
Make small balls of the mix and flatten a bit with hands or using a fork.
Place on a greased baking tray and bake for 20 minutes or till golden brown.
Yummy cookies are ready!!
My dear friend S is celebrating her birthday today.So here's wishing you a very happy birthday dearest Su!!Love you and miss you guys!!
