Sunday, February 26, 2017

Padavalanga Elissery/Kerala Snakegourd Curry

After a lipsmacking tangy Chettinad gravy, am taking you all to God's own country, my today's post is a Kerala style curry. You might have heard a lot about Erissery but what is Elissery, its also a curry dish served during onam sadya. While whatapping a friend, i heard that she cooked Elissery, i was totally confused when i heard the name of this dish, then later she explained me that this Elissery is one of her mom's signature dish which is cooked in most of the areas around Kannur.Obviously she explained me how to dish out this kootu curry. Without any fail, i prepared this Elissery for our lunch. Though this curry is prepared usually with channa dal, you can also prepare this curry with toor dal.

Kerala Padavalanga Elissery, Kerala Snakegourd Kootu curry

Saturday, February 25, 2017

Chettinad Karunai Kizhangu Kuzhambu/Chettinad Tangy Elephant Yam Gravy

Chettinad cuisine is one of the well known and more popular cuisine of Tamilnadu. This cuisine is famous for its flavorsome cooking style. This cuisine is very much close to my heart. Though am a Pondicherrian, i have been pampered with delicious dishes from Chettinad cuisine as Pondicherrian cuisine is a lovely medley of various cuisines. Obviously this chettinad cuisine is one of my most favourite cuisine.There are so many variation of Kuzhambus aka tangy gravies in South Indian cuisines, however the cooking style and ingredients may varies depending upon the tastebuds. Karunai kizhangu aka Elephant yam is a tuber, which can be prepared as many different gravies, curries or else simply as fries. Coming to this chettinad style kuzhambu,this gravy tastes almost like Karakuzhambu or puli kuzhambu though this gravy is mild in taste.

Chettinad Karunai Kizhangu Kuzhambu, Chettinad Yam Gravy

Friday, February 24, 2017

Achinga Payar Theeyal/Long Yard Beans Theeyal

Theeyal, this is a lipsmacking Kerala dish prepared very much with nicely roasted coconut pieces, coriander seeds, dry red chillies and fenugreek seeds. Once roasted all these pieces are grounded to a paste and cooked in tamarind water with vegetables. This dish looks very rich brown gravy in colour to be served along with rice. Theeyal means Burnt dish, since coconut pieces are nicely roasted until they turns dark brown in colour, this gravy is named as though. This dish have its own place in traditional Sadya menu. Though theeyal prepared with Pearl onions is quite popular, many vegetables can be cooked as theeyal. I learned this Achinga payar theeyal from one of  my friend's mom long back, which was in my hand written note book since a long, finally i prepared this theeyal few days back at home.

Achinga Payar Theeyal, Yard beans Coconut Gravy

Sunday, February 19, 2017

Eggless Caramel Cookie Dough Bar

Crazy about caramel, i picked this theme for this week's blogging marathon, and i enjoyed thoroughly baking some ultimate bakes with caramel sauce. My today's post is the final post for this week's theme and this cookie dough bar is the recent most favourite baked treats of my kids. Actually i planned everything to bake a upside down cake with caramel sauce, since i ran out of eggs, i searched for a different recipe to bake with simple ingredients. After googling, i came to know that with less and usual ingredients, i can bake some alluring caramel overloaded cookie dough bar. Immediately i tried my hands with it and they came out extremely buttery, utterly delicious with a crunchy outside and soft inside.

Caramel Cookie Bar, Caramel cookies dough bar