Hi friends!! :)
It has been 6 weeks since I started the Cooking with Kin series. And I am so glad to have made such wonderful friends who agree to do guest posts for me so that my blog doesn't remain dead while I go write exams! :-) One such good friend is Priya Sreeram. She is someone I look up to! An ICWA by profession, she writes at Bon Appetit. Before I started blogging, I used to hang out at a few food blogs gazing at recipes all day long. One such blog was hers. Usually, a reader-blogger relation is restricted to answering queries regarding the recipes. But I've been able to forge a friendship with Priya. :) And she is here with a healthy recipe (something my Recipe Index lacks! :D)
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What do you guest post for someone who is still in college but boasts of an array of recipes that belies her age and would put seasoned chefs & veteran bloggers to shame ? ! Though, I have no qualms in admitting that my culinary adventures started only after marriage, this blogger's space just puts you in awe ! Yup, I am talking about the bubbly and vivacious Kavita, the star behind Edible Entertainment. After much thought, I settled on this simple but tasty gravy with yam & green gram.Veggie & Lentils in a dish is something my hearth loves and this recipe from a keralite friend of mine was an instant winner.
The gravy gets its oomph from shallots while coconut adds pep and it is a perfect accompaniment to rice.
What's in it :-(Serves : 4,Time :30minutes)
Scrape the tough skin & cut the tuber in to small cubes. Wash it well and set aside. Wash the lentils separately, add the tuber & turmeric powder. Pressure cook both the ingredients (up to 4 whistles) with enough water.
Grind the coconut pieces & red chillis to a fine paste with little water.
In a wok/pan, heat oil and after it warms up, let the mustard crackle. Add curry leaves & the shallots and saute for a few minutes. Tip in the boiled lentils & vegetables and mix well. Add salt & let it simmer for a few minutes and then dunk in the ground paste of coconut& red chilli. Add enough water and cook the mix for a few minutes.
Take off flame & serve hot with rice.Enjoy !
It has been 6 weeks since I started the Cooking with Kin series. And I am so glad to have made such wonderful friends who agree to do guest posts for me so that my blog doesn't remain dead while I go write exams! :-) One such good friend is Priya Sreeram. She is someone I look up to! An ICWA by profession, she writes at Bon Appetit. Before I started blogging, I used to hang out at a few food blogs gazing at recipes all day long. One such blog was hers. Usually, a reader-blogger relation is restricted to answering queries regarding the recipes. But I've been able to forge a friendship with Priya. :) And she is here with a healthy recipe (something my Recipe Index lacks! :D)
================================================================
What do you guest post for someone who is still in college but boasts of an array of recipes that belies her age and would put seasoned chefs & veteran bloggers to shame ? ! Though, I have no qualms in admitting that my culinary adventures started only after marriage, this blogger's space just puts you in awe ! Yup, I am talking about the bubbly and vivacious Kavita, the star behind Edible Entertainment. After much thought, I settled on this simple but tasty gravy with yam & green gram.Veggie & Lentils in a dish is something my hearth loves and this recipe from a keralite friend of mine was an instant winner.
- Yam - 250 to 300 grams
- Green gram - 125 grams
- Turmeric Powder - 1/2 tsp
- Fresh Coconut pieces - a fistful
- Red Chilli - 1 or 2 - to taste
- Coconut Oil - 1 tbsp
- Mustard Seeds - 1/2 tsp
- Curry leaves - a few
- Shallots - 7 to 8 - sliced
- Salt - to taste
Scrape the tough skin & cut the tuber in to small cubes. Wash it well and set aside. Wash the lentils separately, add the tuber & turmeric powder. Pressure cook both the ingredients (up to 4 whistles) with enough water.
Grind the coconut pieces & red chillis to a fine paste with little water.
In a wok/pan, heat oil and after it warms up, let the mustard crackle. Add curry leaves & the shallots and saute for a few minutes. Tip in the boiled lentils & vegetables and mix well. Add salt & let it simmer for a few minutes and then dunk in the ground paste of coconut& red chilli. Add enough water and cook the mix for a few minutes.
Take off flame & serve hot with rice.Enjoy !
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That's so sweet of Priya to write this guest post and Kav, good luck for your exams.
ReplyDeleteComing to the recipe, I would not have made yam gravy that way using lentils, sounds too good. Hope it makes to my event too.
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wow yummy curry with yam....
ReplyDeletegee gal- thank you for the sweet words, a pleasure doing the post for you- all the best for your exams ! love
ReplyDeleteYam and green gram, a different combo..
ReplyDeleteGood Luck Kavi. This is awesome.
ReplyDeleteWe have had the pleasure of reviewing "Edible Entertainment" and I'm pleased to inform you that your blog has been included to Indian Cooking Blogs at http://indiancookingblogs.blogspot.com
ReplyDeleteThank you for sharing your blog with us and the many readers of our blog directory. You can also submit recipes to Indian Cooking Blogs to drive traffic to your blog. Keep up the great work and we look forward to your future post.
Loved this series, I would sure try to contribute a post and this recipe sounds Delicious!
ReplyDeletebest of luck for your exams :-)
ReplyDeleteHi Kavi..good luck with your exams! thanks for visiting my space. I'm trying to figure out on how to participate in your Cooking with Kin Series. All I know is how to post my blog and visit other bloggers..that's it. I'm quite helpless with hi-techs (at least for me) to link posts. haaha...let me find ways to educate myself with that.
ReplyDeleteHi Priya, what a beautiful dish! And with such a lovely array of flavors...a must try :)
ReplyDeleteHi Kavita, nice to meet you and on such a wonderful guest post :)