Saturday, February 13, 2016

Whitish meals

Guruji's posts made me change my whole food eating habits. Long ago, all of a sudden he said, don't eat tomatoes, and i was breaking my head why did he say that. Now it makes sense. So this is for my guruji, without red coloured ingredients, only whitish food. Suraika is also ruled out. Will cut that out in subsequent versions.

Paneer in cashew, til, coconut pepper-cumin gravy, flavoured with black salt, cloves, cardamom, nutmeg with ajwain poori

Vaazhai poo for mor kootu
Salem's malai nellika

Top: L-R Vaazhai poo more kootu, Vaazhai thandu more kootu, nellika thayir pacchadi, kosambari
Bottom:L-R Curd, rice, poosanika kootu, Jawarisi/Saabudaana pal payasam

Vaazhai poo and Vaazhai thandu more kootu

  • Remove stigma, finely chop plantain flowers, transfer to buttermilk, so that it doesn't darken
  • Boil in slow flowers in slow flame with salt as per need
  • Once soft and cooked, add coconut paste
  • Do tadka with mustard seeds, curry leaves
Nellika thayir pacchadi
  • Boil nellika, once soft mash it (mixie or wooden matthu kattai)
  • Add curd, coconut paste
  • Add fried mustard seeds and curry leaves
Cucumbar kosambari
They serve this way in Raghavendra swamy mutt, Karnataka homes. In Thanjavur side, it is typically cucumber curd salad. Finally decided to make kosambari instead of curd salad.
  • Finely chop cucumber
  • Add soaked yellow moong dal and scraped coconut
  • Add fried mustard seeds and curry leaves, add salt before serving
Poosanikai Kootu
  • Boil finely chopped poosanikai in little water till soft and tender
  • Add coconut cumin seed paste
  • Add fried mustard seeds and curry leaves
Jawarisi pal payasam
  • Soak sabudana/jawarisi and boil till soft in milk
  • Add jaggery, ellaichi to boiled sabudaana and cashew, almonds, raisins fried in ghee
Today mom did all the cooking and hence watery payasam. Wanted to make coconut pepper chutney, butter jeera rice, coconut rice, white pulao, khas-khas payasam, left it, since mom was cooking. 

Weekend in village

Tecoma stans/Yellow bells/ Yellow trumphet/ sonnapatti

Chevvarali/kaner/kaaraveer/Nerium oleander

Sheer labour behind the food on plate

Panyaram on sunday with pepper coconut chutney
Same panyaram on saturday with pepper coconut chutney
Two days flew by, same panyaram yet mind craved for more. Maag cauvery snana, village surroundings. Sheer bliss!!!

சுண்டைக்காய் | बृहती | Turkey Berry | Solanum torvum

Sundaika flowers in backyard right next to water tank
This always available whenever i visit akka
Sundaika is one of the satvik vegetables says my guruji. Have always been used to eating sundaika from cousin's place which are never bitter. These non bitter ones grow intertwined with lots of kovai leaves and siru kurinjaan leaves. Akka's sundaika leaf edges are relatively less sharper compared to bitter ones.

Medicinal benefits:

  • medplants explains its use world over with its many regional names.
  • traditionalindianmedicine talks about its use for strengthening bones.
  • Good for getting rid of stomach gas, stomach ulcers

Sundaika flowers in closeup, as if yellow palms are folded in prayer
Found this early morning on the way from cauvery river, leaves are unlike backyard sundaika
Roadside sundaika
Roadside sundaika in the morning
Backyard sundaika growing intertwined with so many other plants

These ones are not bitter, leaf edges are markedly different
Poosanikai which had climbed up gooseberry tree

BIL climbed up on ladder to get three

Poosanika which had climbed gooseberry tree

In villages, prices of green leaves is quarter that of towns. So bought green leaves from seller who came near home. Poosanika was from backyard.

Arisi pal payasam, keerai sambhar, poosanikai kootu, sundaika poriyal, puliotharai, curd
Sundaika Poriyal:
  • Splutter 1/4 tbsp mustards and curry leaves in oil/ghee
  • Add fresh green sundaika, add salt pepper as per taste and stir
  • Leave covered in slowest flame, it would be soft and cooked in 5 minutes
Poosanikai Kootu:
  • Boil poosanika pieces in adequate water and keep aside once soft and cooked
  • Splutter mustards, 4-5 pepper and curry leaves in ghee
  • Add boiled poosanika, cumin coconut paste, stir for a minute and take it off the flame
Keerai kootu:
  • Wash and cut green leaves
  • Boil cut leaves with soaked moong dal, a little turmeric, pepper salt in little quantity of water. 
  • Once cooked, take it off the flame and mash it well
  • Splutter mustards, curry leaves, cumin seeds,  in ghee
  • Add mashed green leaves dal paste

Akka made sundaika poriyal, amla poriyal, poosanika poriyal
Sundaika dal with agathi keerai chapathi with paal kollukattai