Leafy Paratha roti/oil roti and Kanji with Cherupayar!

Leafy Paratha roti/Oil roti is my contribution to "Tried and Tasted", a new event which is launched by Zlamushka from "Zlamushka's spicy kitchen" blog. This month we are scouting Cynthia of Tastes Like Home blog looking for her recipes. Thanks for hosting Z, it was fun cooking these rotis from her blog. Thanks to you too Cynthia, great recipe! :)


Tried and Tasted is an event which is just launched by Zlamushka. It's similar to our own Coffee's "Monthly Blog Patrolling", except Z chooses a blog each month for us to scout and cook dishes from. I chose Caribbean style Leafy Paratha roti from beautiful and multi-talented Cynthia, who is also a journalist and writes articles related to food and others as well. Thank you for posting this wonderful recipe Cynthia, we enjoyed it with spicy dry peas masala!:)
Please check out her colorful and always very informative blog about Caribbean traditions and food along with the recipe for leafy paratha roti as well, by clicking on the link below.
I always wanted to try Paratha roti or "Buss up shut" (Busted up shirt, by the way these rotis look after cooking!), so this event was a great opportunity for me to try these. Similar Malaysian Roti Canai I made before is here and Kari Ayam, a chicken curry which goes well with these rotis is here.

Leafy Paratha rotis, from Cynthia's blog:


Another look:

Enjoy!:)

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I have chosen Kanji with Cherupayar from shn of "Mishmash" blog, as my entries to Raaga of "The Singing Chef", who is hosting MBP this month. This event is the brain child of Coffee of "The Spice Cafe" blog. Raaga's "Monthly blog patrolling" include a theme of "Salads and Soups" this month. Thanks for hosting Raaga and my thanks to you shn for these yummy treats! :)

I patrolled shn's blog for a unique but very traditional Kerala combo of soup and salad/stir-fry from Kerala of Kanji and Cherupayar for my entires and thoroughly enjoyed eating them both for lunch. That was one comforting food!
Can these be called soup and salad? Absolutely!! Sambhar is Lentil soup for non-Indians, Risotto is another dish comparable to this rice gruel, with no veggies added and lot thinner of course but topped with spicy Moong, Rasam has the similar texture and concept of a French onion soup, aren't they? Salad can be made with Lentils as well like here!

Kanji with Cherupayar Mezhukkupuratti(Rice soup with seasoned Moong salad):

Kanji is nothing but a delicious soup, made with Rose matta or any rice of your choice, cooked in lots of water (or stock, skip the salt if you use stock) salt until it looks like a thin gruel like soup. Cherupayar is a spicy, (seasoned with onion, chillies etc) soft cooked and drained Moong (Green gram) stir fry which is my absolute favorite to have on the side with plain yogurt and rice or any yogurt Kadhi style gravies. Here is my red chori stir-fry, another variations of beans to use in the same salad.
Although Kanji or Ganji as we call it in Kannada is routinely eaten in some parts of South Canara region of Karnataka, I had never tasted the Kanji before at all, so it was my first try! I loved the simplicity and the taste, great with spicy pickle. I added a pinch of cumin pd and crushed peppercorns to rice which made it tastier and always optional. If you want to make it for lunch, you could add some chicken and veggies to rice but traditional Kanji is always eaten plain.
Please click on the link above to check out the original recipes, read the tradition of kanji in Kerala and other very entertaining, fascinating and colorful with photos of Kerala posts about her formative years spent there in her blog, which I always enjoy reading. Thanks again for everything shn, hugs to you!:)

A closer shot! :)


Cherupayar Mezhukkupuratti or seasoned green Moong salad:

Another dish I tried and loved from shn's blog is "Potato stew or Kerala Eshtu", will link at FH later with a photo.See you all later! :)