November 19, 2017 / Lyn Jones / 0 Comments
250g split peas
1 onion
3 litres stock or water
1 dess salt
dried mint, finely chopped
1 carrot
2 sticks celery
ham bones or bacon rind
2 Tab flour
fried bread, diced
s/p
Wash peas and soak overnight, or soak in hot water with pinch of bicarb for 30 mins.
Peel & cut up vegies roughly.
Put peas, vegies, seasoning, ham bones and water into a saucepan: simmer 3 hours.
Remove bones, sieve: rub peas and vegies well through. Return to saucepan.
Mix flour to a smooth paste with a little cold water and stir into soup: boil 3 mins.
Turn soup into a hot tureen, sprinkle with mint and serve with croutons.
NOTES:
If pressure cooking, ensure it is only half full.
I added more vegies. Use turnip as sweed makes it too sweet.
January 28, 2017 / Lyn Jones / 0 Comments
An Ayurvedic dish from the yellow pumpkin also known as Parangikai, which is steamed in the pressure cooker then tossed in a sweet & spicy coconut mixture… absolutely delicious & packed with nutrition. Serve for lunch or as a side dish along with Kerala Style Pulissery Recipe (Mor Kuzhambu), Phulka and Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) for a comforting meal.
http://www.archanaskitchen.com/kerala-pumpkin-pachadi-recipe-parangikai-pachadi
- 300 grams Pumpkin
- 1/2 teaspoon Turmeric powder
- 2 teaspoons Jaggery
- Salt , to taste
To Grind
- 1/2 cup Fresh coconut , grated
- 1 Green Chilli
- 1 inch Ginger , grated
- 1 sprig Curry leaves
To Season
- 1 teaspoon Cooking oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon White Urad Dal (Split) – Black gram
- 1 sprig Curry leaves
1. Place the cut pumpkins in the pressure cooker, sprinkle the salt and turmeric powder, add a tablespoon of water and cook for just one whistle. After the whistle, turn off the heat and release the pressure immediately by running it under cold water. Open the cooker and keep the pumpkin aside.
2.Grind the ingredients into a coarse paste, then add coconut mixture to the cooked pumpkin and give it a stir. Check the salt & spices and adjust accordingly.
3.Heat oil in a small pan, add the mustard seeds, urad dal and curry leaves. Allow the urad dal to get roasted until golden in color. Add the seasoning over the Kerala Pumpkin Pachadi and serve.