Olan

Friends…. How is my new template? I did mess up my old template :(  My intention was to fix the problems  with the images on different browsers. But without saving the current one, I made changes to the same and there it goes :( :( ..

I was in love with the previous look and feel and did not want to lose it completely. So picked up a classic template (Hope that the classic one does not have any issues again.. Phew..) and made changes to the HTML. I have never worked so hard and concentrated even for deadlines at office :) :)

I am not yet completely satisfied with the look.. So suggestions are welcome from my dear friends. Ready to change except for the green bullet on the post title and the green image on the header :) :).. Crazy right ??

Well.. I see Onam sadhya items floating on each and every blog. I am not planning for a sadhya this time as we would be travelling on the day of Onam – Its our friend’s house warming. This one is from my drafts. I did not post this before as I was not satisfied with the clicks. But sacrificing that just to post an item for Onam :)

Ingredients:

Vanpayar / Red Chori                                     --    ¼ cup

Elavan / Kumbalanga / Winter melon    --   250gm

Green Chillies                                                      --   3 - 4

Pepper powder                                                  --   ½ tsp

Curry Leaves                                                      --   few

Shredded coconut                                            --   ¾ cup

Coconut Oil                                                          --   2 tbsp

Salt                                                                         --   to taste

Preparation of Olan:

Soak the vanpayar in water for 8 hours/overnight. Cook the vanpayar in a pressure cooker and keep aside. Normally it takes 3 – 4 whistles to get this cooked.

Extract the thick and thin milk out of the coconut and keep aside.

In another vessel, cook the winter melon with salt and green chillies.

 

Once it is well cooked, add the cooked vanpayar and the thin coconut milk. Cook on a low flame until the coconut milk blends into the curry.

 

Now turn off the fire, leave the vessel on the stove itself and add in the thick coconut milk. Sprinkle some pepper and garnish with curry leaves. Leave it covered for some time.

Serve hot with rice.