Tuesday, January 3, 2017

Nurukku Gothambu Kanji / Broken Wheat Porridge

Nurukku gothambu / Sooji gothambu kanji.
Let us begin the year with the most delicious, Kerala style, pure vegetarian, comfort food spread. Broken wheat porridge is made at home during  Thiruvathira (an important festival in Kerala celebrated only by women mostly by Nair and Namboodiri women in those days) A complete abstinence from rice based food is observed.  More about Thiruvathira here also check out my family recipes for Thiruvathira puzhukku and Koova veragiyathu/ Koova kali.


A nourishing meal to have on a cold winter day that is not too spicy, eat moderately and it is soothing for the stomach above all staying true to your Kerala roots too.

Bottom to top: Gothambu kanji with aged naranga achar (lemon pickle), mooru kachiyathu (thickened yogurt), Papaya stir-fry, Thiruvathira puzhukku (click for recipe)
Naligera chammanthi (Coconut chutney)
Pappadam
Note:
Just like rice broken wheat would double in size once cooked. So I usually take half cup or slightly less per head as tubular mash /puzhukku is also consumed along with porridge which makes it a heavy meal.

I use Nirapara brand broken wheat I find it having more brown husk than other polished ones like dalia,cracked wheat etc available in Indian stores.

Ingredients:
Broken wheat /sooji gothambu - 1 cup
Water as required to cook (depending on consistency)
Grated coconut -1 or 2 tbsp
Salt to taste

Seasoning: (optional) (I usually have it plain)
Ghee to taste  or
1/3 cup thick coconut milk to add in the end.

Method:
Wash the the broken wheat many times. Soak it in lots of water for an hour before you begin cooking. (This reduces cooking time considerably and makes the wheat very soft to eat)
Drain off excess water before cooking.
Add 3- 4 cups of water (reduce depending on the consistency required) into the pressure cooker when it boils add the soaked wheat and cook for two whistles max.
I like it a little watery gruel consistency than thick porridge. If you want it a complete mash go for one more whistle and drizzle a tsp of ghee or coconut milk  (both are optional)

Add salt to taste and serve the hot broken wheat porridge along with other accompaniments.

If you think the porridge is too starchy then dilute with little boiled water and make it into gruel consistency.

Hope you like it
Meena




Friday, December 23, 2016

Sugar Cookies



Sugar cookies are the easiest to bake and you don't need any cookie cutter just a knife would do. 😅

Monday, December 12, 2016

Radish leaves Sitr fry with Potatoes | Mooli ke patte ki sabzi

It is all about the leaves . . . bright red leaves seen in the background when Autumn was in its prime and green fresh radish leaves for your winter meal. Does it not look Christmasy! 

Wednesday, November 16, 2016

Whole Roasted Chicken with Lemon and Rosemary


Whole Roasted Chicken with Lemon and Rosemary is one of the most flavorful, fool-proof recipes you can pull off  easily.

Whole chicken roasts are my favorite part of Holiday meal
Other flavors that were hits are posted here with entire menu list:

Thursday, November 10, 2016

Carrot Peas Pilaf


Carrot peas pilaf, I know some of the Indian recipes and length of ingredients intimidate others so here is an easy recipe for week night meal. I do recommend using a rice cooker so it needs much less attention and each grain falls apart beautifully. Let me break it down for you first the dry whole spice goes into the oil then goes wet spices ginger garlic and green chili  then onion finally dry spice powders then veggies last the rice thats the order I follow.


Ingredients:
Rice - 2 cups (Use basmathi for best results but sona masoori or long grain rice would work )
Carrot - 2 cut into chunk size pieces
Frozen peas - 1/2 to 3/4 cup
Red onion -  1 quartered then thinly sliced
Garlic flakes - 4 finely chopped
Ginger - 1 inch piece finely chopped
Green chili - 1 de-seeded and chopped
Dry whole spices -(Bay leaf -1, cardamom -3 cloves - 3-4,cinnamon stick - 2 inch piece, black pepper-5-6, cumin - 1 tsp)
Mint leaves few
Coriander leaves few
Salt to taste

Optional:
(Omit the powders  below if you like white color mildly flavored rice. For yellow color flavored rice use below ingredients)
Chili powder or paprika pd- 1/2 tsp
Turmeric powder - 1 /3 tsp
Coriander powder - 1/2 tsp
Biriyani masala  ( any brand) - 1 tsp

Method 
1.Wash and rinse the rice 3-4 times the soak it for 20 minutes. Meanwhile
2. Heat a pan pour 3-4 tsps of cooking oil and put all the dry spices. Let the aromas come now add the chopped ginger garlic and green chili saute until raw smell goes now put the onion allow it to get translucent now add the chili, turmeric, coriander, salt and biriyani masala powder saute until it coats the onion well add mint leaves chopped , carrot and peas saute for a minute.
 3. Switch on rice cooker set it in white rice mode. Dump everything sauteed on the pan into the rice add enough water (as per  rice cooker instructions) Stir once and allow it to cook until it comes to warm mode . Gently fluff with fork and sprinkle chopped coirander leaves.
Serve the pilaf with raita
OR
If you are going to cook the rice in the same pan  add required amount of water to cook (that is it should be atleast two inches above the contents in the pan)  add the rice into it and stir once cover with lid and allow it to cook on low flame until all the water dries up and the rice is cooked. Check in between  by stirring gently not mashing rice grains, for browning on bottom add more water if needed. (Add a tsp of butter if you think the rice is going to be mashed )

Other carrot dishes from Food Network friends:

The Lemon Bowl: Roasted Root Vegetable Soup
Creative Culinary: 
Carrot and Zucchini Quick Bread with Toasted Walnuts and a Cinnamon Nutmeg Glaze
Devour: 
5 Gorgeous Carrot Recipes That Will Make You Eat With Your Eyes
Hey Grill Hey: 
Bacon Wrapped Maple Glazed Carrots
The Mediterranean Dish: 
Turmeric Roasted Carrots
The Fed Up Foodie: 
Carrot Cucumber Asian Slaw
Elephants and the Coconut Trees: 
Carrot Peas Pilaf
A Mind "Full" Mom: 
Vegan Carrot Soup with Spiced Peanuts
Pinch My Salt: 
Carrot Tomato Chipotle Soup
Healthy Eats: 
7 Healthy Ways to Turn Carrots Into Cake
The Mom 100: 
Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
Taste with the Eyes: 
Baby Rainbow Carrots with Hazelnuts, Truffle, and Hollandaise
FN Dish: 
6 Carrot Treats That Deserve a Spot in Your Thanksgiving Dessert Spread

Monday, November 7, 2016

Fall postcards 2016

I donoo how to explain this feeling when you get one full lake just for yourself ... to photograph I mean!! :D