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

velrika

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.