Hello. Some recipes are for forever. I am not a great fan of pizzas and burgers but if you serve me choru (rice), omelette and chammanthi with thayir (curd) then I am happy. No matter how far we reach, no matter where we go, no matter what we do, its home that we long for. Isn’t it ?
This recipe is a very common recipe in every Malayalee household. It does not need any cooking and is very quick to make. Earlier days there was no blender. People used traditional stone grinder to grind ingredients into a paste. And that added up to the taste. Even now people who build houses ensure that a separate section is dedicated to traditional stone grinders.
Do try this recipe and let me know if you liked it. You can also find this recipe at Archana’s kitchen here.
Freshly grated coconut – 1 cup
Shallots – 3 (very important. Shallots give a unique taste. If you don’t have only then replace with half an onion)
Tamarind- gooseberry sized tamarind soaked in very little water (around 2-3 tblspn)
Ginger – 1/2 inch piece
Dry Red chilli – 1
Red chilli powder – 1/2 tblspn (adjust to the spiciness you need)
Cury Leaves – 10
Salt to taste
- Blend everything in the blender coarsely. Don’t discard the tamarind water and use it to blend it.
- Spoon everything out and roll it into a ball.
Serve it with love.
Hey There. So today’s let’s start with a self analysis. What kind of eater you are ? Following are some of the categories I could list out-
The fussy eater – I don’t want this, I don’t like that, I am in no mood to eat this
The orthodox eater – This is not exactly how my mother makes it, This is not the combination
The cautious eater – How many calories would that have, It looks gross would it be tasty
The simple eater – Eats what he is served without much questions
The experimental eater – Loves to try different dishes, cuisines and variations to dishes
So what kind of eater are you? Well I am a mix of simple and experimental eater. Except the allergy food and “not allowed to eat due to health reasons” food I like to eat or at least try every dish.
Today’s recipe is using an ingredient that a few years age I was unaware of. Chow – chow or chayote is a little sweet in nature when cooked. It has lots of water content. I usually make thoran of chow-chow. Go check out its nutritional value in Wiki.
This recipe is a no onion no garlic recipe.
Chow Chow – 2 medium (Peeled and chopped into thin pieces)
Coriander seeds – 1 tsp
Fennel Seeds – 2 tsp
Dry Red chilli – 2
Oil – 2 tblspn
Salt to taste
- In a pan dry roast coriander seeds, fennel and dry red chillies.
- Once cooled blend it to a coarse powder.
- In a pan heat oil.
- Saute chow-chow for a minute on high flame.
- Lower the flame and add the ground powder.
- Add salt and mix well.
- Cover and cook for another 5 minutes.
- Once the chow-chow is soft and cooked remove from flame and serve with roti or rice.
Hello. Thank you so much for staying with me while I was away. Things have been crazy busy here.
Office work, personal commitments, festival preparations, sickness. Well everything demanded my time and I was literally on 4-5 hours of sleep for more than 2 weeks. That also meant weekends I would either do what I love most – cooking and trying new dishes, or rest or do the cleaning. But I am glad that I am a regular in Instagram posts. So if you are not already following me do so now for ideas on dishes, tiffin recipes and much more memories.
These days passion fruit is in season. And I am getting lots of passion fruit from my native. Passion fruit juice is perfect option to quench your thirst. It is sour and sweet and delicious. Add some chia seeds or sabja seeds and it gives your drink a cool look and taste. So a quick post. Do try it.
Passion fruit is really sour. So you need a lot of sugar to balance it out. Have this juice chilled for that extra effect.
Passion Fruits – Inside pulp of 4 passion fruits
Sugar – 1/4 cup
Chia Seeds – 1 tblspn
Water – 3 cups or more if needed
Ice Cubes – as needed
- Take out the pulp of passion fruit.
- Now you can either blend it together with sugar and water. Once blended you can strain it. The seeds does not have any particular taste. So blending it won’t have any bitterness.
- Or you can take the pulp in a strainer and with the help of a spoon squeeze out the juice. Add sugar and water and stir well.
- Add chia seeds and stir well.
- Add ice cubes before serving.
So in this weather when sometimes it rains and other times it is hot and sunny this drink is perfect to quench your thirst.