KA PAYAR THORAN/ RAW BANANA GREEN GRAM THORAN

Hi There. So did you try my homemade curd recipe? How did it go? If not perfected then please keep trying. It is  a recipe that you can definetely win. Do share me pics of your success.

What I love and almost don’t like about Kerala recipes is the usage of coconut. Almost in all recipes coconut is used. But some recipes do need coconut to add the flavour in. But I tend to add a little lesser coconut than what mostly people in this part of the world uses.

This recipe is calls for raw banana (the thick small variety) and green gram. You need not soak green gram. It can be instantly used.

20180211_105939INGREDIENTS:

Raw banana – 2

Green Gram – 1 cup

Grated fresh coconut – 1/2 cup

Shallots/ Small onion – 3-4

Garlic – 2 cloves

Green chilly – 3

Curry leaves – 2 stem

Cumin – 1/4 tsp

Turmeric – 1/4 tsp

Mustard – 1/4 tsp

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Peel and dice the banana into medium cubes.
  2. In a pan take green gram and water (just above the level of green gram) and bring it to a boil. Let it boil till it cooks. Add water if needed. The cook on green gram should be just cooked. Do not over cook.
  3. In a blender take coconut, green chilly, garlic, shallots, cumin, turmeric and salt and blend it coarsely. It need not be fine paste. Instead all the ingredients should be coarsely blended.
  4. In a thick bottomed pan, add some oil.
  5. Splutter mustard seeds.
  6. Add curry leaves.
  7. Add the chopped banana.
  8. On high flame saute the chopped banana for 30 secs.
  9. Add 2-3 tblspn of water. Lower the flame and close and cook. Make sure to stir it in every minute so it does not burn or catch at the bottom of the pan.
  10. Once the banana is partially cooked add the green gram along with water.
  11. Add the blended coconut mix in.
  12. Adjust the salt and mix properly.
  13. Close and cook for another minute.
  14. Mash it lightly if you like.
  15. Remove and serve hot with rice and rasam.

You can also blend curry leaves with the coconut mix. It will give a different flavour.

Keep checking my Instagram posts to see what I am upto. Till next time see ya.

 

 

 

 

KERALA STYLE COCONUT DRY CHAMMANTHI

4Hello. Some recipes are for forever. I am not a great fan of pizzas and burgers but if you serve me choru (rice), omelette and chammanthi with thayir (curd) then I am happy. No matter how far we reach, no matter where we go, no matter what we do, its home that we long for. Isn’t it ?

This recipe is a very common recipe in every Malayalee household. It does not need any cooking and is very quick to make. Earlier days there was no blender. People used  traditional stone grinder to grind ingredients into a paste. And that added up to the taste. Even now people who build houses ensure that a separate section is dedicated to traditional stone grinders.

3Do try this recipe and let me know if you liked it. You can also find this recipe at Archana’s kitchen here.

INGREDIENTS:

Freshly grated coconut – 1 cup

Shallots – 3 (very important. Shallots give a unique taste. If you don’t have only then replace with half an onion)

Tamarind- gooseberry sized tamarind soaked in very little water (around 2-3 tblspn)

Ginger – 1/2 inch piece

Dry Red chilli – 1

Red chilli powder – 1/2 tblspn (adjust to the spiciness you need)

Cury Leaves – 10

Salt to taste

2INSTRUCTIONS:

  1. Blend everything in the blender coarsely. Don’t discard the tamarind water and use it to blend it.
  2. Spoon everything out and roll it into a ball.

Serve it with love. 1

CHOW- CHOW NO ONION NO GARLIC SABJI

20170522_205300 - CopyHey There. So today’s let’s start with a self analysis. What kind of eater you are ? Following are some of the categories I could list out-

The fussy eater – I don’t want this, I don’t like that, I am in no mood to eat this

The orthodox eater – This is not exactly how my mother makes it, This is not the combination

The cautious eater – How many calories would that have, It looks gross would it be tasty

The simple eater – Eats what he is served without much questions

The experimental eater – Loves to try different dishes, cuisines and variations to dishes

So what kind of eater are you? Well I am a mix of simple and experimental eater. Except the allergy food and “not allowed to eat due to health reasons” food I like to eat or at least try every dish.

Today’s recipe is using an ingredient that a few years age I was unaware of. Chow – chow or chayote is a little sweet in nature when cooked. It has lots of water content. I usually make thoran of chow-chow. Go check out its nutritional value in Wiki.

This recipe is a no onion no garlic recipe.

INGREDIENTS:

Chow Chow – 2 medium (Peeled and chopped into thin pieces)

Coriander seeds – 1 tsp

Fennel Seeds – 2 tsp

Dry Red chilli – 2

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. In a pan dry roast coriander seeds, fennel and dry red chillies.
  2. Once cooled blend it to a coarse powder.
  3. In a pan heat oil.
  4. Saute chow-chow for a minute on high flame.
  5. Lower the flame and add the ground powder.
  6. Add salt and mix well.
  7. Cover and cook for another 5 minutes.
  8. Once the chow-chow is soft and cooked remove from flame and serve with roti or rice. 20170522_205322 - Copy

 

VAZHA /RAW BANANA PODIMAS

Hi. So people who know me know that I am a talker. I like to talk to people to know about their culture, style, hobbies and most importantly their food. And so it happened one Saturday morning when I came to buy veggies from the veggie van that visits my building I met a neighbor friend who was buying raw bananas. While talking I came to know about this awesome recipe known as ‘podimas’. I was curious and wanted to try it.

20170813_120329 - CopyINGREDIENTS:

Raw Banana – 2

Onion – 1 medium

Green Chilli – 2

Grated ginger – 1 tsp

Grated coconut – 1/4 cup

Curry leaves – 1 stem

Coconut Oil – 1 tblspn (Preferred)

Mustard Seeds – 1 tsp

Turmeric powder – 1/2 tsp

Urad Dal – 1 tsp

20170813_120323 - CopyINSTRUCTIONS:

  1. In a pressure cooker take the Raw banana with little water and pressure cook for 1 whistle. (Yes with skin on.)
  2. Once the pressure has settled, peel the raw banana. Using a grated with big holes grate the banana and keep aside.
  3. In a pan heat oil.
  4. Add urad dal.
  5. Splutter mustard seeds.
  6. Add finely chopped onion and green chilli and saute well.
  7. When the onion turns translucent add curry leaves.
  8. Add finely chopped ginger. Mix well.
  9. Now add the grated banana.
  10. Add turmeric powder and salt and mix well.
  11. Add grated coconut and mix well.
  12. Cook for another minute and then switch off the flame.

Serve with rice.

20170813_120317 - Copy

CREAMY POTATO CURRY MINUS THE CREAM :)

3Hello there. Have you ever felt that weekend runs away faster than the week? Well I guess most of you will agree with me. There are chores and chores to be completed during weekend that you hardly realised where did the weekend go? But if you ignore these chores even for a single weekend then it piles on for the next week and also on your mind.

I am that kind of person who needs lots of space. Breathing space, cooking space, thoughts space. I am irritable if there are lots of dishes to be washed and other chores to finish. Hence I need every task to be completed on time. And I am one of those who uses lots of utensils to cook. And understandably a food blogger needs extra space, extra utensils, and extra props right?

So, which kind of person are you?

Today’s recipe is a quick one. Although I am trying to avoid potatoes but sometimes potatoes are a must. As stated in my previous posts, I do not like monotonous dishes and combinations. My dosa always finds a new companion 😉 This time it is this creamy potato curry minus the cream.

1INGREDIENTS:

Potatoes – 2-3 medium boiled

Green chilly – 2-3

Onion – 1 big

Ginger paste – ½ tsp

Gram flour/ Besan – 2 tblspn

Coriander Powder – ½ tsp

Turmeric Powder – ¼ tsp

Mustard Seeds – 1 tsp

Oil – 2 tblspn

Salt to taste

Chopped Coriander Leaves – 4 tblspn

INSTRUCTIONS:

  1. In a pan heat oil.
  2. Splutter mustard seeds.
  3. Add finely chopped onion and saute them till translucent.
  4. Add green chilly and saute them.
  5. Add ginger paste and saute till raw smell leaves.
  6. Mash the potatoes lightly. You can leave big chunks too if you like.
  7. In the pan add coriander powder and turmeric powder.
  8. Saute for 30 seconds.
  9. Add potatoes and mix well.
  10. Add ½ cup hot water and mix well.
  11. In a bowl take gram flour and make a paste with water. It should be thick but flowing consistency.
  12. Add this gram flour slurry into the potatoes and mix well.
  13. Saute for 5 minutes on simmer.
  14. Switch off the flame and garnish with chopped coriander leaves.

Serve with pooris or dosa.

 

4

SANJEEV KAPOOR’S JEERA ALOO

3Hi.  Have you ever wondered about small things that go missing all of a sudden?  Like that hair clip or one cute ear ring or favorite handkerchief. Pen/pencil is also lost a lot. Do you ever wonder where do these things go? Isn’t it strange that somethings just mysteriously go missing?

And maybe years later you find your clip far behind sofa. That handkerchief tucked under layers of clothing. Missing ear ring will be found near a window sill. Does that happen to you?

I love jeera aloo and have always wanted to try it. This is a version of Sanjeev Kapoor recipe. I have just tweaked the style of preparation. Do try it. I am sure you will treasure this recipe.

1

INGREDIENTS:

Potatoes – 4 medium boiled and cubed

Cumin Seeds – 1 tsp

Chilly powder – 1 tsp

Coriander Seeds – tblspn

Roasted Cumin powder – 1 tsp

Dry mango powder – ½ tsp

Oil – 4 tblspn

Salt to taste

Chopped Coriander Leaves for garnish

INSTRUCTIONS:

  1. In a mortar and pestle add coriander seeds, cumin seeds, cumin powder, chilly powder, dry mango powder, salt and grind coarsely.
  2. Heat oil in a pan.
  3. Add the coarsely grinded mix onto pan and stir on low flame. Careful not to burn it.
  4. Add cubed potato pieces and mix properly till all the masala is nicely coated on potatoes.
  5. Leave it for 30 seconds and mix again.
  6. Take it off flame and garnish with chopped coriander leaves.

Enjoy with hot rotis.

2

CARROT RICE

Hello. How are you today? So I have been experimenting with food a lot. I am making an attempt to try new things and learn new things. That also means I am enjoying cooking. How about you? Are you learning new things? Now that the kids have holidays here are you trying out new recipes? Do try new things that interests you.

Today’s recipe is an interesting one. Most of us dread away from carrots. But I make sure to buy and use them in my day to day cooking. Hence, this recipe. You will find many variations of this recipe on the internet. Mine is a simple recipe. Do try it for your tiffin box.2

INGREDIENTS:

Grated carrot – 3/4 cup

Cooked Basmati Rice – 1 cup

Turmeric Powder – ¼ tsp

Peanuts – 1 tblspn

Dry Red Chilly – 1

Onion – 1 small finely chopped

Mustard Seeds – 1 tsp

Sugar – ½ tsp

Oil – 2 tblspn

Salt to taste

Coriander Leaves – Optional

INSTRUCTIONS:

  1. Heat 1 tblspn oil.
  2. Saute peanuts and red chilly for a minute.
  3. Let it cool down.
  4. Blend it coarsely.
  5. Heat another tblspn oil and splutter mustard seeds.
  6. Add onion and saute till translucent.
  7. Add grated carrots and cook slightly on low flame.
  8. Add few drops of water and close and cook. (you can skip this option if you want raw carrots).
  9. Once carrots are cooked add the blended peanut masala and mix well.
  10. Add cooked rice, turmeric, salt and sugar and mix well.
  11. Garnish with coriander leaves.

Enjoy.

1

VARUTHARACHA MUTTON CURRY/ ROASTED COCONUT MUTTON CURRY

Hello There. So I am back after a short intended break. Well, I have been visiting Bangalore with few friends from my office. All we did was shop and eat, eat and shop. Well we thought we would enjoy shopping but as it turned out we were tired very early on. I was not aware of the best places to go prop shopping for my photography but still I managed to do some. Ban

Bangalore weather unlike Kerala weather is only hot and not humid. So, in Bangalore you may not sweat despite the heat. I needed this much awaited break and it was totally worth it.

Today’s recipe I was planning to post on Easter. But since I was travelling couldn’t post it. When you have guests at home or you are lavishly cooking then try this recipe and it is definitely gonna be a hit.

img_2386INGREDIENTS:

Mutton – 1/2 kg

Grated coconut – 1/2 cup

Coriander Seeds – 1 tblspn

Fennel Seeds – 1 tsp

Dry Red Chilly – 2-3

Shallots – 3-4 chopped

Cloves – 3-5

Cinnamon – 1/2 inch piece

Pepper cloves – 1 tblspn

Curry Leaves – 1-2 stem

Turmeric powder – 1/4 tsp

Coriander leaves – 2-3 tblspn

Asafoetida powder – 1/4 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. In a pressure cooker, take cleaned mutton pieces with 1-2 cups of water, salt and turmeric powder and pressure cook for 4-5 whistles.  ( Or after first whistle, lower the flame and cook for 15-20 minutes).
  2. In a pan, roast grated coconut.
  3. Once it is lightly brown add pepper, fennel,  cinnamon, shallots, curry leaves, cloves, red chilly and coriander seeds and saute till nicely roasted and equally brown.
  4. Let it cool down.
  5. Blend it in a mixer and blend to get smooth paste.
  6. Once the pressure is settled open the pressure cooker.
  7. Pour the coconut paste into the pressure cooker and mix well.
  8. Add water and salt to adjust the consistency. Boil it once again. Add chilly powder if required. Switch off the flame once your desired level of thickness is achieved.
  9. Heat oil in a pan.
  10. Splutter mustard seeds.
  11. Add curry leaves.
  12. Add asafoetida powder and mix well.
  13. Transfer this onto the pressure cooker and mix well.
  14. Garnish with coriander leaves.

Enjoy with rice or rotis. Goes well with both. img_2385

 

 

 

 

BAIGAN BHARTA/ ROASTED BRINJAL/ AUBERGINE SPICY DISH

1Hello. So I love all things roasted. I mean I think so…Roasted potato, roasted sweet potato, roasted brinjal, roasted cashew, roasted tomato,etc. I mean the person who might have invented this brilliant idea must be a genius. Roasting gives a earthy flavor to the ingredients which is not only healthy but also yummy.

So this recipe is roasted brinjal/ aubergine. The brinjal considered is the big ones since it has more flesh. I have also mentioned the variations you can try with this recipe.

2INGREDIENTS:

Brinjal – 2 big

Onion – 1 big

Tomato – 2 big

Chilly Powder – 2 tsp

Roasted cumin powder – 1 tsp

Coriander Powder – 2 tsp

Garam Masala – 1/2 tsp

Ginger – Garlic Paste – 1 tsp

Coriander Leaves – 2 tblspn chopped

Lemon Juice – 1 tsp (optional)

Oil – 2 tbslpn

Salt to taste

INSTRUCTIONS:

  1. Roast brinjals on direct flame. You can place the brinjals on stove and keep rotating them within every 2-4 minutes till every side is charred and roasted.
  2. Take a bowl of room temperature water and a plate. Takethe roasted brinjals on another plate.
  3. When the brinjals are hot enough to handle with hands start peeling the charred skin.
  4. The soft inner flesh is what we need. Remove the flesh and place them in the clean plate.
  5. Dip you fingers in water to clean your hands of small charred bits and continue peeling and removing the flesh.
  6. If you are using tender brinjals then the seeds will be soft and can be digested. Hence it need not be discarded. However, if you have dark and more seeds then discard it as it will be bitter to taste in the dish.
  7. Now you got the tender roasted flesh of the brinjals.
  8. Heat a pan with oil.
  9. Add chopped onions and saute till translucent.
  10. Add ginger-garlic paste and saute till the raw smell leaves.
  11. Add chopped tomatoes and close and cook till the tomatoes are cooked and mushy.
  12. Once the tomatoes are mushy and starts leaving oil from the sides of the pan, add chilly, coriander, garam masala, cumin powder and salt and mix well.
  13. Add the roasted brinjal flesh and mix well to make a smooth paste.
  14. Saute for 2 -4 minutes and then switch off the flame.
  15. Optionally add lemon juice and mix well.
  16. Garnish with chopped coriander leaves. (Highly suggested)

Enjoy it hot with phulkas. I enjoyed it with beetroot phulkas and it was so yummmmmmmm…………

NOTES:

Sometimes we get less amount of brinjal flesh and the dish won’t suffice the whole family. Hence you can make the following additions:

  1. You can add boiled mashed potatoes as it will give nice texture and volume to the dish.
  2. You can add cooked green peas. It will not only raise the volume of the dish but also provide a different taste and texture.
  3. You can also add roasted pumpkin but make sure you increase the spiciness to adjust your taste buds since pumpkins would add to the sweetness also.

Go ahead. Let me know if you enjoyed this post. Till next time see ya…3

 

CHEESY SPINACH SPAGHETTI

3Hey There. We humans categorize almost everything. Be it our dressing style or working style or even food style. So if it rains we crave for deep fried snacks or chips and if its winter we crave for soups. Then in summer we crave for ice creams and cold drinks. For busy mums like me we like to prepare quick one pot dishes like pulav or keep it simple with a quick stir fry with phulkas. For people who like elaborate meals will cook up a storm right from starters to dessert. Moody people will cook dishes as per their taste buds to cheer them up while health conscious people will try to include at least 1 teaspoon of health in unhealthy recipe.

1So you see we categorize everything and anything. And it suits me too. 🙂 So this recipe is health + taste + interesting. Even if you are not a big fan of spinach you will like this dish since its almost negligible with respect to taste here. So go ahead and make this yummy cheesy pasta.

4INGREDIENTS:

Spaghetti – 1 cup ( I used wheat pasta)

Spinach – 1/2 cup chopped

Garlic – 2-3 finely chopped

Black Pepper Powder – 1/4 tsp

Processed cheese – as per taste

Olive oil – 1 tblspn

Salt as per taste

INSTRUCTIONS:

  1. Boil spaghetti with salt and little olive oil as per package instructions.
  2. In a pan heat olive oil.
  3. Toss in chopped garlic and saute till light brown.
  4. Add chopped spinach and toss till they are cooked.
  5. Add drained spaghetti directly into the pan and mix well. Adjust the salt.
  6. Grate cheese as per your liking. Close with a lid so the cheese melts for a minute.
  7. Mix well and serve hot.2

SHAHI PANEER/ COTTAGE CHEESE IN YOGURT GRAVY

Hello World. So its Lent and that’s why you are seeing mostly vegetarian dishes on blog these days. And its summer. Heat is unbearable. Under the fan too I am sweating. Unless I am in AC the heat is unbearable. The heat plays with your mind. You tend to be moody and sensitive. Even food can make or break your day.

The last couple of weeks I have been experimenting with baking and baking related stuffs and failing miserably. I feel horrible of wastage. Wastage of effort, time, money, ingredients and good mood. But if you have to learn something you will make mistakes. Hence not loosing heart.

Today’s recipe is one delicious dish of paneer. I am not a big fan of paneer. Hence, whichever paneer dishes I prepare it has to be tasty if I have to eat. This one seemed to fit the bill. I got it for my office friends and they just loved it.

I don’t like paneer and moreover I don’t like raw paneer. I mean I have to toast it some way for me to even taste it. So I grilled it in my sandwich maker. You can grill it in grilling pan too. If you have none of these then you can just toast it on a tawa too.

It does taste good so please do go and try it out.

1Adapted from here

INGREDIENTS:

Paneer – 100 gm ( slit lengthwise)

Cashew – 4-5

Sunflower Seeds – 1 tblspn (Optional)

Onion – 1 big

Yogurt/ Curd – 1/2 cup

Cumin/ Jeera – 1 tsp

Red Chilly Powder – 1 tsp

Turmeric Powder – 1 tsp

Garam Masala – 1/2 tsp

Green Cardamom – 1-2

Back Peppercorn – 2-3

Cinnamon – 1 inch piece

Dry red chilly – 2-3

Asafoetida/ Hing – a pinch

Ginger – garlic paste – 2 tsp

Oil – 1 tblspn

Salt to taste

Chopped Coriander leaves – 2 tblspn

2INSTRUCTIONS:

  1. Toast paneer with a little ghee. Keep it aside.
  2. Boil chopped onion, cashew and sunflower seeds with little salt in water until the onion is cooked and cashews are soft.
  3. Once cooled strain and make a smooth paste of the onion-cashew-seeds.
  4. In a pan heat oil.
  5. Toast cumin, cinnamon, red chilly, cardamom, pepper for a minute.
  6. Add asafoetida powder and mix.
  7. Add ginger – garlic paste and mix well till the raw smell leaves.
  8. Add the onion-cashew-seeds paste and mix well for 1-2 minutes.
  9. Add turmeric powder, red chilly powder and garam masala and mix well.
  10. Whisk the curd so there are no lumps. You can also blend it in blender.
  11. Add the curd in and stir continuously.
  12. Add 1/2 cup water and stir continuously. (you can use the strained water from the onion-cashew-seeds)
  13. Adjust salt and stir continuously till it thickens.
  14. Add the paneer pieces and mix well for 1 minute.
  15. Switch off the flame and garnish with coriander leaves.

Enjoy with hot phulkas

Note:

  1. The onion and cashew provided a little sweetness to the curry. Adjust the spices according to your taste.
  2. You can cut the paneer into small pieces after it is grilled. I chose to keep the lengthy pieces as it is.
  3. Keep stirring the curry after you add curd or it will curdle. 3

 

 

MOOLI CURRY/ RADISH CURRY + INTERNATIONAL WOMEN’S DAY WRITE UP

Hey there. How are you? 8th March  is celebrated as International Women’s day. Though I feel women need not have 1 day to make them feel special but this one day brings about a change in many lives. So it is good to have a day like this.

Being a woman myself, I know how difficult a struggle you are facing. To challenge the society and traditional norms and still being the loving, caring adhesive that binds a family together is no simple task. I have learnt that no matter what you do people will always put you down. So girl, reach out for those stars without looking down. When you fall rise up again.Make mistakes again and again. No one said you should be perfect. Be guilty of some “me” time. You deserve it. Follow where your heart takes you. Be the princess of your father and remain a queen all through your life. Be comfortable in your plus size dresses and give back to those who puts you down on your weight. Become a mom when you want to. Buy yourself pretty gifts and don’t expect anyone to do that for you. Bake yourself chocolaty goodness and finish it off in one helping. Smile and laugh out loud and laugh at those who criticizes you. Be ambitious and work like you never did before. If that is what you want then don’t let others decide your working hours. Shop till you drop with your hard earned money. Be skinny and fly like a butterfly ignoring those hard stares. In short, do what you feel is right and stick to it. Do not fear to admit mistakes and learn from them. Adjust but don’t loose your identity.

So after all the ‘gyaan’ I wrote let me get down to today’s recipe. Mooli or radish is in season. And apart from paratha I didn’t knew any other recipes which I would like to have. Mooli has peppery taste that I like only in parathas. But I was surprised by this curry. The mooli doesn’t taste at all like mooli and was in fact yumm.

Recipe Source here1

Do try and let me know how you liked it.

2INGREDIENTS:

Radish – 1 (Chopped in thin slices)

Onion – 1 big

Tamarind – 1 small lemon size

Jaggery – 1 small lemon size

Turmeric powder – 1/4 tsp

Salt to taste

Ingredients to Grind:

Coriander Seeds – 1 tsp

Urad Dal/ Uzhanu – 3/4 tsp

Kadala Parippu / chickpea lentil – 3/4 tsp

Cumin Seeds – 3/4 tsp

Fenugreek Seeds – 1/2 tsp

Red Chillies – 3-4

Grated coconut – 1/2 cup

Curry Leaves – 1 stem

Oil – 1 tblspn

For Tempering:

Mustard Seeds – 1 tsp

Curry Leaves – 1 stem

Oil – tblspn

INSTRUCTIONS:

  1. In a pressure cooker add chopped onions, radish, tamarind, jaggery, turmeric and salt with a little water. Pressure cook for 1 whistle or till radish is cooked.
  2. In a pan heat oil and roast the ingredients mentioned under ‘Ingredients to Grind’ until golden brown.
  3. Let it cool down and blend it to a fine paste.
  4. Pour this paste inside the pressure cooker and mix well.
  5. Adjust the salt.
  6. In another pan heat oil for tempering.
  7. Splutter mustard seeds.
  8. Add curry leaves and switch off the flame.
  9. Pour this over the radish curry and mix well.

Serve this for rice or as a side for rotis. Enjoy till next time. Tada.