For the past couple of days, it has been a disturbing time for a lot of bloggers. It was noticed that a very popular food blogger, who got her popularity in just around a year, was copying content from many successful bloggers, who have worked hard for the popularity they have now. None of us are walking encyclopedias – we all learn from each other and from many people around who influence us in many ways. Always give credit and never copy what belongs to somebody else… It hurts when your effort is taken and used by somebody else for their own benefits. Definitely, these incidents are not going to go down much, but hopefully bloggers will be more careful on what they do… Hopefully… 🙁
Coming to today’s post… A pola is, I feel, the easiest Malabari treat. All you need is loads of eggs and any ingredient that will carry those eggs and you are good to go. 😉 Pola is also called as Kums or Kumsi. Last year, when I was on my vacation, I found this recipe in a Vanitha magazine – which is a very famous Malayalam publication – that was languishing in the shelf at my parent’s place. It had a feature with 10 Malabar recipes and this recipe was one of it. I clicked all the recipes on my mobile, unfortunately my phone once crashed and I lost it all. 🙁 I hope umma still has that magazine in the same corner so that I click the recipes again this time while I go. 😉 Carrot is a very versatile vegetable and it’s use in this pola is very interesting. It gives a beautiful color to the pola and the flavor is very subtle. As soon as I saw the recipe, I made it from umma’s kitchen. I normally don’t cook anything from home, since I am more in comfort within my own zone here. It is something that my cousins always complain about – that I tempt them with all my pictures on Instagram and do nothing once I am home. 😀 Vacations are meant for lazying, right? 😉 OK, so after I made it there and we all enjoyed it, I came back here and made it again for the blog, since it was good enough to share. 🙂 Before going off to the recipe, some interesting Malabar polas that I would like to share…
- 2 meduim carrots, peeled and chopped
- 4 large eggs
- A fat pinch cardamom powder
- 3 tbsp sugar
- 4 tbsp milk powder
- Cashewnuts and raisins
- 1 tbsp ghee
- Boil carrots till done and drain.
- Blend cooked carrots with eggs, sugar, milk powder and cardamom powder till smooth.
- In a deep saucepan, heat ghee. Spread across the pan.
- Pour in the blended mixture and keep on very low flame.
- Sprinkle the cashew nuts and raisins over the mixture. Keep on closed lid till the top is done - when touched, it doesn't stick to your finger.
- Allow to cool for a few minutes, then flip onto a plate. Cut and serve!