Choora Achar/Achaar is the Malayalam term for Tuna Pickles which is made from small cuts of fresh Tuna fish cooked with lots of spices, Vinegar, Salt, Red and Green peppers and Curry leaves (Please see related article on Achar/Achaar)
Choora is the Malayalam word for Tuna.
The pictures below show the fresh 2-kilo Tuna fish being prepared for making Choora Achar for me. Choora Achar is my most favorite Achar coming from Allepey, Kerala, India, not only because Tuna is fresh and delicious, but more so because it was cooked for me with love by my second family in Allepey. Grandmother cut the Choora, her special way and Aunt Lily and Gracy cooked it for me with TLC
I will never forget these three (3) wonderful cooks from Allepey.
Gracy showing me the Choora which she bought fresh from a nearby Fish Stall in Allepey.
The Choora Achar while being cooked in Uruli.
Cabbage and Carrot Thoran refers to one of Kerala's Thoran dishes made from finely chopped or grated Cabbage and Carrots stir-fried in grated coconut, slices of onions/shallots, spices and Curry leaves . (Please see related article on Thoran)
Cabbage is called in Malayalam as Muttakoos or Muttakoose.
Below is a picture of delicious Cabbage and Carrot Thoran prepared by my friend in Allepey, a district in Kerala, India. Can be seen clearly are the Curry leaves and Kadugu (Black mustard seeds)
Cream Bun refers to one of the delicious but simple snacks sold in Teashops (Chaya Kada) in Kerala, India which is made from a sweet bun, a brioche-like soft bun filled/stuffed with sweetened whipped cream.
These Cream buns also sometimes called Cream Bread are usually eaten with hot Masala or Cardamom Tea and also with Black tea or Hot Coffee.
I discovered these Cream Buns, below, in many Chaya Kada (Teashops) and Bakeshops/Bakeries while on vacation in Allepey, Kerala, India. I love it, very simple invention. I enjoyed it with Cardamom Tea. I intend to prepare something like this in Germany.
Below are pictures of this simple sweet snacks from Allepey.
Below is a close up view of the Cream Bun and another one I opened so you can see the sweetened whipped fresh cream inside.
Coca Mallorcan also called Mallorcan Coca refers to Mallorca's open savory tart. It is Mallorca's version of Pizza which is usually eaten as a snack, but is an important food in Mallorca and always served during important family occassions or celebrations and other important feast in the Island.
Coca Mallorcan is made with different and wide selection of toppings, but unlike the Italian Pizza, it has no cheese on them and of course the Pastry made from flour.
Below are two (2) of the varieties of Coca Mallorcan, based on the toppings used:
1. Coca de Pebres Vermells with red pepper/paprika toppings. Pebres Vermells are red pepper/paprika in Catalan.
2. Coca Amb Verdura (Green Coca) with toppings made from Chard or Spinach, garlic, Spring onions, Parsley, etc.
Other toppings which can be used are Red and green Peppers, Onions, Black olives and Anchovies, Flaked tuna or other flaked fish, Sobrasada or Bacon. Almost the same toppings used in Pizza with the exception of the cheese.
Coca Mallorcan is usually made for many people on a large tray and cut into square slices when served.
Coca Mallorcan was served to us in Mallorca during the post-wedding party of my step-son who got married to a Mallorquin, together with Bread Pudding and Mallorca's famous Ensaimada to my delight because we also have Ensaimada in the Philippines which is very similar to Mallorca's. Below is a picture of slices of Coca Mallorcan (the left side) with Spinach and Red Pepper as toppings.
It is one of the many dishes called Thoran in Kerala. (Please see related article on Thoran)
Mung beans is called Cheru Payaru, Cherupayru and Cherupayaru Parippu in Malayalam. They are available in whole or spilitted versions. and green and yellow colors. In Allepey, a district in Kerala, it is one of the cheapest beans available in the markets.
Below is a picture of a tasty Cheru Payaru Parippu Thoran. Very similar to the Philippines Ginisang Munggo except that in the Philippines, we dont use Kadugu (mustard seeds) and Curry Leavs, but some are also adding Coconut milk (called Gata in Filipino) when cooking Ginisang Munggo.