Mushroom Peera

Peera is a very common dish in kerala, usually prepared with small bony fishes or prawns. Fish, mixed with spicy masala ingredients, coconut and kodampuli and cooked in small flame in earthern pot creates a wonderful side dish. Here I am presenting mushroom peera, which is very good in taste and texture. I was inspired to make this wonderful dish from Vanitha magazine, now it goes into my best mushroom recipes list. I used kodam puli which is a special type of dried tangy fruit here but you can substitute kokum.

kodam puli

Recipe:-

Mushroom - 280 gm(diced into quarters)
Green chilli -4
Shredded coconut - 1/2 cup
Crushed red pepper - 1/4 tsp
Turmeric powder - 1/4 tsp
Chopped ginger - 1 tsp
Chopped garlic - 1tsp
Chopped shallots - 2 tsp
Kodam puli or kokum - 2 pieces
Curry leaves - 2 prig
Oil - 1 tbsp
Salt - to taste

Mix everything together nicely with hand and transfer to a pot .Cook in medium flame till all the water evaporated. Mix and Serve.

See Meen peera pattichathu from My treasure...My pleasure and Spicy chemmeen peera from Kerala kitchen

Vishukkatta - A traditional vishu delicacy

We celebrated vishu yesterday with a typical Vishusadya(Vishu feast). One of the special item for vishusadya was 'vishukkatta' made with coconut milk and rice. Traditionally in kerala, we used to prepare it with freshly harvested rice from the field. It is not possible here in US. But we enjoyed it with same great taste as I used to prepare in our home in kerala.

Recipe:-
Rice - 1 1/2 cup
Coconut - 1 and 1/2
Salt - to taste
Cumin seeds - 1/2 tsp

1) Shred the coconut well.
2) Squeeze the coconut with hand to get 1/4 cup fresh milk. It is called thalappal(first milk). Don't add any water in this step.
3)Add some warm water to coconut and squeeze the coconut milk to get approximately 5-6 cups.
4)Mix coconut milk with rice and salt and keep it in medium flame. If you are using high flame,milk may curdle. I used sona masoori rice in this recipe. Ponni rice also a good choice.Use same kind of rice in this category.
5)Keep stirring the mixture till the rice cooked and mixture leaves the sides of the pan. Pour into a tray and make it flat using a flat spoon. Sprinkle cumin seeds and thalappal and softly press with a spoon.
6)Wait till the mixure cools and cut into pieces.
7)Serve with jaggery syrup.

For jaggery syrup:-

Mix jaggery with some water and let the mixture to boil. Wait till the mixure becomes thin syrup and add little ghee and cardamom powder.Adding ghee is completely optional.Serve it on top of vishukkatta.

Yesterday the climate was gloomy and rainy but we enjoyed vishu. We arranged a beautiful Vishukkani and enjoyed a vishu feast with vishukkatta. Evening we went to Durga temple and prayed for a good year filled with happiness.Shaheen had written an article about vishu and vishu rituals.Read it here

Our vishu feast

Happy Vishu

Dear all,

Wishing You A Very Happy And Prosperous Vishu....

Best wishes,
Surya

Dry Fruit Milk shake

There are many types of milk shakes with different types of flavours. Here I am presenting a healthy shake with dry fruits. First I made it for my little one, now it has become a favourite in my home. This drink is really healthy and heavy and can easily repace a meal.

I adapted this recipe is from an old magazine by Ummi Abdullah.

Recipe:-

Ingredients:-
1) Figs - 4
2) Dates -6
3) Apricot - 4
4) Almond - 25 gm(Skinned)
5) Sugar - 25 gm
6) Milk - 500ml
7) Honey - 1/4 cup
8) Light Cream - 1/2 cup
9) Pista - 2tbsp (Chopped)
10) Chocolate bar - 1(optional)

Soak the first 4 ingredients in hot water for 4 hours. Then remove water and grind it nicely in a mixer or blender. Add milk and sugar and blend it again. Add honey and cream finally and blend everything smoothly. Pour into a container and refrigerate till it becomes cold. Just before serving, blend it once again till it becomes frothy. Pour into tall glasses and add chopped pista on top. Garnish with grated chocolate. A great drink to beat the heat!!