Wednesday, March 28, 2007

Easter Bunny is here!!!

Isn't this bunny cute, found him in my backyard, looking for food. We fed him carrots. By the end of the week he would come and eat the carrot out of our hands. Good timing I thought with Easter around the corner.

Bhindi Fry

This is one of my favorite dishes, from my childhood. It is such a simple dish and so easy to make. Another reason I like it is because it does not have a lot of masalas in it. Enjoy!!

1 cup chopped into slice tender bhindi/okra/lady's finger

1/2 medium onion chopped

3 green chilles minced

1 garlic clove minced

3 curry leaves

1 tbsp oil

1 tsp mustard seeds

a pinch hing

1/4 tsp turmeric

1/4 tsp pepper pwd

Heat oil, add mustard seeds, once they splutter add hing, turmeric, and pepper pwd.

Add onions, green chillies, garlic, and curry leaves.

Saute till translucent, add bhindi, stir well.

Cook till on low heat till tender, add salt, and remove from heat after another five minutes.

Serve with rotis or rice.

Puthcode Pulinkari

My husband is from Puthcode, and he always talks about this Pulinkari. I decided to try and make it, but he still seemed to think that it didn't taste the same. Oh well!!! I was just trying to please him.

1/4 cup Red Pumpkin
1/4 cup White Pumpkin
1/4 cup Raw Plantain
1/4 cup Suran/Chena/Yam
1/2 tsp turmeric pwd
1 tsps tamarind paste
1 tsp jaggery
salt to taste

Grind to a fine powder:
Red Chillies 4

Rice 1 tbsp
Udad Dal 1 tsp
Mehti seeds 1/2 tsp

Coconut Oil 1 tbsp
Mustard seeds 1 tsp
Red Chilli 1
Curry Leaves 4

Roast each item till well browned and grind into a fine powder.
Cut vegetables into cubes about an inch in size and boil in 1 cup of water with salt and turmeric.
Add tamarind paste, hing and jaggery, boil for a few minutes.
Add the ground powder,and stir well, so no lumps are formed.
Add 2 cups water and let it cook till it looks like a nice gravy.
Remove from heat.
For the seasoning, heat oil add mustard seeds and the red chilli, once it splutters add the curry leaves.
Pour over pulinkari and serve with rice and olan.