Glossary C

The food glossary +++ 'Cheese', 'Cendol', 'Chotlo'

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.

 

- Cheru Payaru Parippu Thoran / Cheruparippu Thoran :

Cheru Payaru Parippu Thoran or Cheruparippu Thoran is a dish from Kerala, India made from Mung beans stir-fried in fresh grated coconut, onions, spices and Curry leaves .

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.

 

Cheera Thoran is one of the dishes from Kerala, India, Spinach (Cheera) stir-fried in grated Coconut, lots of spices and Curry leaves

Thoran which is called Poriyal in Tamil Nadu is a dry vegetable side dish with coconut added to it. Moreover, Thoran is sauteed or stir-fried vegetables or mixed vegetables with grated coconut . It is a part of Sadya. (Please see related article on Thoran)

Thoran as I have already told you is a vegetable based stir fry which contains finely chopped vegetables with grated coconut. It makes use of very few ingredients, the main ingredients are finely chopped vegetables, shallots, curry leaves

Cheera is the Malayalam word for Spinach and this Thoran prepared by my friend in Allepey, Kerala, India was made from Red Spinach or Chuvanna Cheera

Shown above picture is my Aunt Lily cutting the Cheera finely.

Picture below is the finished product, a delicious Cheera Thoran

Cabbage (Muttakoos/Muttakoose) and Papaya Thoran is a mixed vegetable Thoran. It is made from finely chopped Muttakoos (Cabbage) and grated green Papaya stir-fried with grated coconut, lots of spices and Curry leaves . It is one of the traditional dishes from the Southern Indian state of Kerala

Thoran is a dry vegetable side dish with coconut added to it. It is a vegetable-based stir-fry made from finely chopped or cut vegetables cooked with grated coconut on it. Moreover, Thoran is sauteed or stir-fried vegetables or mixed (2 or more) vegetables with grated coconut . It is a part of Sadya. (Please see related article on Thoran).

Muttakoos/Muttakoose is the Malayalam word for Cabbage. But they mostly call it in its English name.

Cabbage (Muttakoos/Muttakoose) and Papaya Thoran is also called Cabbage (Muttakoos/Muttakoose) and Papaya  Poriyal in Tamil Nadu, another State in Southern India.

Below is a picture of Cabbage (Muttakoos/Muttakoose) and Papaya Thoran prepared in Allepey, Kerala, India. I can see the Curry leaves, I am missing it on my food. 

Cherupayaru Olarthiyathu also called Cherupayaru Ulartthiyathu, Cherupayar Olarthiyathu, Cherupayar Olarthiyathu or Cherupayaru Olarthu refers to a dish from Kerala, India made from stir-fried cooked Cherupayaru or Moong/Mung Beans or Whole Green Gram.

The cooked Cherupayaru is stir-fried with onions, garlic, ginger, red chilies and various spices, such as turmeric powder, black Mustard (Kadugu) and of course Curry leaves

Cherupayaru Olarthiyathu is usually served with Puttu (steamed rice cake)  or Kanji, rice porridge from Kerala. 

Picture below of the Cherupayaru Olarthiyathu prepared by my friend in Allepey, Kerala, India which they served to me with Kanji.

Cherupayaru Olarthiyathu, I must say is very much the same as the Philippines Ginisang Munggo (sauteed Mung beans), except that in the Philippines, we do not use black Mustard seeds and Curry leaves to spice it up and we usually add vegetable  leaves, such as Kamote (Sweet Potato tops), Malunggay or Ampalaya (Bitter Gourd) young leaves to it. (Please see article on Ginisang Munggo)