Friday, January 6, 2012

BONJOUR SERIES # 14 - Mix Veggie Pala Pindimiriyam

Hey Guys.. Happy New Year. Hope u guys are blessed with all that you deserve in this new wonderful year.

I will be announcing the winner for Bonjour 2011 in my next post. Stay tuned !!

For this week, we have Sreevalli. One of my very favorite blogger friend. I am personally a huge fan of her blog and adore her for her work. Bravo Girl ! Do visit her space for all her wonderful treats. 

I present you Sreevalli - in her own words.

Sreevalli's Guest Post 

Hi Friends.. I’m Sreevalli & I am very glad to meet you all here at Jabeen’s corner. I came across Jabeen thru a facebook forum. Thanks to Jabeen for adding me to one of the cooking groups& for this opportunity too. 

I started blogging 2&1/2 yrs back @ Ammaji Recipes & till now it had been a very enjoying experience. Before I started blogging I use to follow couple of blogs. They have been truly inspirational in starting my own blog and also in experimenting on my culinary skills.
Also the continuous motivation for this blog comes from 2 important people, my mom & my hubby.

So coming to the recipe..

Mix Veggie Pala Pindimiriyam

2 Cups of Opo Squash & Carrots ( Cut them in to small pieces)
1 Cup milk
1 Tsp sugar ( optional)
Salt for taste

To Grind

1 Tbs channa Dal
1 tsp turmeric
1 Tbs urad Dal
1 Tsp black peppers
1 tsp rice
2 Red chilli’s
1 Tsp dhaniya
1 Tsp sesame seeds
1 Tbs oil

Take a pan and add oil to it. Allow it to heat & add all the ingredients to the pan. Fry them till channa & urad dal have fried well. Turn off heat & allow it to cool. Once cooled, grind to a smooth paste & add little milk to it.
( Or )
You can just dry roast the above ingredients without adding oil. But I felt there was an enhanced flavor when you fry them with oil.

For seasoning

1 Tsp Mustard
1 Tsp Jeera
1 Red chilli
2 Tsp oil
Pinch of Hing
Curry leaves

Steam cook the veggies first. Take a wide bottom pan with veggies & add milk to the bottom along with the ground pate. Sprinkle little salt & allow it to cook. Slowly the milk starts breaking & the mixture becomes thick. Add sugar & balance the salt. Heat a pan with oil. Add mustard, jeera & red chili’s to it. Once the mustard starts jumping add hing to the pan & switch off heat. Add curry leaves to the hot oil & mix it with curry.

Pindimiriyam is ready to serve with rice & roti’s.

It’s just one more day to enter in to New Year – 2012 & Wishing You All a Happy & Prosperous New Year.



Aarthi said...

Looks delicious..U have made it perfectly..Yummy


Torviewtoronto said...

this looks wonderful deliciously done

divya said...

wow thats looks so yummy, appetizing!.

zareena said...

This looks yummy and delicious. A perfect with roti.

Priya said...

Wat a super delicious dish, flavourful and inviting.

Jehanne said...

Happy NEw Year Jabeen, and nice to know Sreevalli from your lil corner! Hope you all have a wonderful year ahead, and I look fwd to more tasty treats from u Jabeen:-)

gwl said...

Nice Sreevalli,

shirin goel said...


pon said...

Finger licking...

Shanky Jindal said...

Tempting as well as mouthwatering…

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