Monday, December 28, 2015

Koova (Arrow Root) Payasam


  • 3-4 tbsp koova powder
  • 1-1½ cup grated jaggery
  • 1 cup freshly grated coconut
  • 1 tsp dried ginger
  1. Add 1-2 cups water to cover koova, mix well and let it sit for 5-10 min. Discard the water. Repeat as necessary, to clean koova.
  2. Add 3 cups water to jaggery and boil until all jaggery has dissolved and there are no lumps. Add grated coconut and dried ginger.  Cook for 1-2 min.
  3. Add 1/2 cup water to cleaned koova, stir well to get a syrup and gradually add it to the jaggery syrup, stirring constantly. Continue stirring until the mixture has thickened. Remove from heat.
Cleaning koova is essential only if impurities are thought to be present or are visible.
Cashew nuts fried in ghee can also be added to the mix, if desired.

Egg Masala Curry

  • 2-3 tbsp thinly sliced ginger
  • 4-6 cloves garlic
  • 1 tbsp finely chopped turmeric root
  • 4-6 fresh green chili, thinly sliced
  • ½-1 tsp red chili powder
  • ½ tsp garam masala
  • 2 cups yellow onion, finely chopped
  • 3-4 large tomatoes, finely chopped
  • 4-5 sprigs curry leaves
  • 8-10 hard boiled eggs
  • 3-4 tbsp oil
  • 2 cups coconut milk or  almond milk
  • salt to taste 
  • 2-4 tbsp chopped coriander leaves, for garnish
  1. Grind garlic, ginger and turmeric root to a fine paste.
  2. Heat oil in a large sauce pan, add onions and stir until slightly browned. 
  3. Add garlic-ginger paste, green chili, curry leaves and stir for 2-4 min. 
  4. Add tomatoes, red chili powder and salt to taste. Stir well and heat covered on medium, until tomatoes are cooked. 
  5. Add garam masala and stir well.
  6. De-shell eggs. Slice the whole eggs, half-way and perpendicular at both ends, then add to the gravy.  Stir gently to coat the eggs with gravy and simmer low, covered for 20 min.
  7. Add coconut or almond milk, stir well and simmer low, covered for 10 min.
  8. Garnish with coriander leaves.
Serves 4-6