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.

 

 

 

 

HOME MADE CURD/YOGURT

Hello There. First of all a big thank you to all for staying with me through all these months while I went awol. In my previous posts I mentioned that my absence from food blogging is not intentional and I am trying to keep up. But circumstances lead me to take a break from blogging for some time. Though I was not so away from Facebook  or even Instagram.

First up, the reason, of why I was away for a while. I do not know how do I even type it because it is so hard for me. Since the last post, my work had increased and so was my personal responsibilities and committments. But this year in February I got the worst shock when my mother passed away. Many of you have known my journey through social media and provided me strength. Much thanks. I shall be forever grateful for your kind words and encouragement.

Coming back to blogging was not the hardest decision. Cooking is integral to me. It is essence of my living. My foundation in cooking was laid by my parents and my mother had a very big role in it. As I gained knowledge in food I could also help her out in her medically prescribed food options (less salt, soups, etc.) and that gave me more insight. So blogging it was. I had to share my knowledge. I have to share what my mother taught me.

The choice of post was simple. Though I went through the pictures for almost 45 minutes deciding which one to choose for a comeback. But as soon as I saw the curd I said “Yeah that’s it”. We always make curd at home. It was one of the initial recipes my mom taught me or let me do. She would heat up the milk and keep it. Then the mixing part was done by me.

When I posted pics and videos of the thick curd I make at home people asked me how do I manage. Honestly, it is not so difficult. The questions were regarding the milk I used, regarding the temperature of the milk, etc.

20180125_164907Let’s go straight to the recipe:

INGREDIENTS:

Starter curd – 1 tblspn

Lukewarm milk – 2 cups

INSTRUCTIONS:

  1. Take a tblspn of the curd that you already have (from the shop or homemade) in the container where you want to set the curd in.This is your starter curd.
  2. Whisk it to smooth. (you can use a whisk or a fork)
  3. Heat the milk to lukewarm. Now if I want to give an example it would be the ideal temperature of water that you would bathe a baby.
  4. Pour this milk to the whisked starter curd.
  5. Mix it with the whisk or fork.
  6. Close it and keep it undisturbed for 8 hours. (Depends on the location you are in. After 6 hours if the top has thickened then your curd is ready)

Notes:

  1. I have made curd with packet milk (cream milk and skim milk) and cow’s milk. Came out well.
  2. Make sure you remove the cream layers from the milk that you pour so you get consistent thick curd.
  3. You can add curry leaves while setting the curd if you have a problem with curd smell.
  4. Once the curd is set you can keep it in fridge if you do not want it to become sour. If you need sour moru curry or pachadi then keep it out for few more hours.

 

Hope this information is good enough for you to start making curd at home. My aim is for everyone to try enjoying and making good food at home and rely less on outside packaged food. Do share me your pictures of curd in my Instagram handle (yeleenathomasfoodie). Spread the love and share this post to everyone you love. Till next time, stay fit.

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

BRINJAL- POTATO CURRY

Hey There. How you doing? Recently when I saw nice long, maroonish, organic lady finger in my grocery store I immediately jumped to pick up a pack. Since it was packed with a cling wrap but I managed to check if they are soft and good. And they seemed fine. I could not resist the temptation to pick 2 packets.

After 2 days I fished out the packets from the fridge and after washing when I started chopping – snap. The beauties had turned hard as a stick. I know after cooking they will turn all chewy and fibrous. Never mind. I tried another one. And another. And so on. So except 2 lady fingers – rest all, both packets were now wasted.

Imagine my frustration, disappointment and mood after this happened. I had to change my plan and my mood to prepare myself to cook something else for dinner. But the gloomy and dark mood remained. That is how powerful affect food has on me. L I can rejoice on seeing fresh produce. I get upset on seeing “good outside bad inside” produce.

Anyways, today’s recipe was a result of the failed lady finger. When I dug back into my fridge and saw brinjals decided to make this dish.

20170801_205027 - CopyINGREDIENTS:

Small Brinjals – 5-6

Potatoes – 2 small

Onions – 2 chopped

Tomatoes – 2 chopped

Coriander Seeds – 1 tblspn

Khus Khus – 1 tblspn

Garlic cloves -2 small

Ginger – ½ inch piece

Grated coconut – 3 tblspn

Red Chilli Powder- ½ tblspn

Cumin – 1 tblspn

Mustard – 1 tbslpn

Milk – ½ cup

Turmeric Powder – ¼ tblspn

Curry Leaves – 1 stem

Oil – 2 tblspn

INSTRUCTIONS:

  1. Cut the brinjals lengthwise. Cube the potatoes
  2. In a pan dry roast coriander seeds, khus khus, grated coconut, red chilli powder and cumin for 2 minutes. Do not brown them.
  3. Take it in a blender along with onion, tomato, garlic and ginger and blend them to make a smooth paste.
  4. In the pan, add oil.
  5. Once the oil is hot, splutter mustard.
  6. Add curry leaves.
  7. Add the blended masala in and mix well. Keep mixing till the oil starts leaving the sides of the pan.
  8. Add brinjal and potatoes and saute well.
  9. Add turmeric powder and mix well.
  10. Add salt and mix well.
  11. Add water and bring it to a boil. Close and let the potatoes and brinjals cook.
  12. Once the brinjals and potatoes are cooked add milk and keep mixing. Adjust the salt. Keep stirring for 2 minutes on medium flame.

Serve with phulkas or rice.20170801_205020 - Copy

 

 

Caramelized Apple Cheesy sandwich

Hi. If you are regular on my blog you will know my love for sandwiches. Not the regular tomato- onion sandwich but variations of sandwiches. I keep trying new combos. Today’s sandwich is one such variety sandwich. It was born out of my aim to finish the leftover apples. So off you go straight to the recipe.

1INGREDIENTS:

Brown Bread/Multigrain Bread – 4 slices

Butter – 2-4 tblspn

Apple – 1 peeled and cubed into small pieces

Jaggery – 4-5 tblspn

Cinnamon – 1 tsp

Cheese – as needed

INSTRUCTIONS:

  1. In a pan add butter and let it melt on low heat.
  2. Add jiggery and cinnamon and mix well.
  3. Add apples and mix well.
  4. Let it cook for some time. (I didn’t cook it completely since I wanted it to be little crunchy). Let it cool down.
  5. Butter the slices of bread.
  6. Place some apple filling on the bread and spread evenly.
  7. Grate some cheese over it.
  8. Close with another piece of bread.
  9. Make the sandwich in sandwich maker. Don’t worry if you don’t have sandwich maker. You could use a grill pan or a tawa too.
  10. Once nicely brown and crispy remove and cut into pieces and serve.

Enjoy.2

JEERAKAM KOZHUKATTA/ SAVORY RICE DUMPLINGS

2Hello. You know we humans face so many emotions. One such emotion is the emotion to denial. When something changes, we all fall in denial mode. And that’s because we are so much used to being in our comfort zone that our mind refuses to accept any changes. We really need to train our mind to handle the change. For instance a traveler never goes out thinking he/she will have a smooth planned day. There are bound to be unseen circumstances, risks, surprises and sometimes challenges.

There is another kind of denial. Denial for things that you may not have liked earlier. A kid may not like bitter gourd when he/she was a kid but as they grow up they may take a liking towards it. But without trying how will he/she every know ? Hence it is important to test your denials.

Today’s recipe surprised me. We usually try to bring home made food for our lunch and snacks. So my colleague had got this for her evening snack. But she opened it around noon and we all finished it within 5 minutes. I had never tasted this dish before. Also, I don’t like kozhukatta (basic version is made as steamed rice dumplings with coconut+sugar+cardamom stuffing). But this dish was an exception. What stood out with this recipe was the chilly chutney. The chutney is the most basis, flavorsome and simple.

Do try this recipe and let me know how it turned out. Ohh and it is super healthy since it is just steamed.

INGREDIENTS:

For Kozhukatta:

  1. Rice Powder – 1 cup
  2. Cumin/Jeerakam – 1 tsp
  3. Salt to taste

For chilly chutney:

  1. Chilly powder – 1 tblspn
  2. Salt to taste
  3. Coconut oil – 2-3 drops to combine

INSTRUCTIONS:

  1. Boil 2 cups water.
  2. In a bowl take rice powder, jeerakam and salt.
  3. Add hot boiling water little by little on the rice powder and mix with a wooden spoon.
  4. Continue mixing till it comes together. Remember to add water little by little.
  5. Once the dough is cool enough to handle use your hands to make a small dough.
  6. Pull out small balls out of the dough.
  7. Steam these balls till cooked.
  8. For the chutney mix together chilly, salt and coconut oil till it comes together.

Serve them both or take them for your evening snack. Remember the chutney is just to add a taste. Do not take a large helping of the chutney or your tongue with burn with the chilly.1

 

 

VEGETABLE SPAGHETTI

1Hello. You know my love for spaghetti. I have 2 recipes for spaghetti – cheesy spinach and aglio olio. Today I am sharing a veggie spaghetti. I hear lots of parents complain about kids not eating veggies especially carrots, beans, beets. I make lots of dishes in a week that includes these veggies regularly. This is one such recipe.

Its pretty simple too.

2INGREDIENTS:

Wheat spaghetti – 1 cup

Carrots – 1/4 cup sliced very thinly

French beans – 1/4 cup sliced very thinly

Black pepper powder – 1/2 tsp

Garlic – 2 cloves sliced thinly

Mixed dried herbs – 1.4 tsp

Salt to taste

Olive Oil – 2 tblspn + 1 tbslpn

INSTRUCTIONS:

  1. Boil lots of water in a tall pot. Add salt and 1 tblspn olive oil. Add the spaghetti and let it cook till al dente.
  2. While the spaghetti is getting cooked heat a pan with olive oil.
  3. Add garlic and saute till light brown.
  4. Remove the garlic pieces and add carrots and beans.
  5. Saute for 30 seconds.
  6. Sprinkle 1 tblspn water. Close and cook with close lid for another minute.
  7. Add black pepper powder, mixed herbs and mix well.
  8. Now add strained spaghetti and toss well.
  9. Adjust salt.

Serve hot.

NOTE:

  1. Play around with the recipe using capsicum, baby corn etc.
  2. Add ketchup in the pan and toss well to add a zing to the recipe.
  3. Add scrambled eggs to make it more nutritious.

3

AKKI ROTI/ RICE FLATBREAD

3Hey there. So this time I wanted to try something different. I was so bored of paratha’s and dosas and wanted to try something not attempted till now. That’s when I saw this post from a lovely blog known as Food Fashion Party. This is a rice pancake sort of dish from Karnataka. The spices and herbs used are simple and makes for a great breakfast.

Have you ever wondered on an average how much time a wife or mom spends on just thinking about “What to cook the next day? ” She has to consider everyone’s choice and then bring up a menu that’s suitable for all. Still I feel its a thankless job. Not that we need anyone thanking us but on those days that we burn our finger, on those days that get a cut or on those days that we leave kitchen drenching in sweat and tiredness seeps in our body, we expect people to “like”, “enjoy” and even “compliment” our cooking. It only humanly to expect this don’t you think ?

Moving on to today’s recipe, it is a must try at least when you want a change in your diet. Now the original recipe is a bit different from mine. I have adapted the recipe based on the ingredients I could find here. Do let me know if you liked them.

1INGREDIENTS:

Rice Flour – 3 cups

Carrot – 1 peeled and grated finely

Coriander Leaves – 1/2 cup finely chopped

Chilly powder – 1 tsp

Roasted peanuts – 2 tblspn coarsely grounded

Roasted Cumin Powder – 2 tsp (coarsely grounded will be good)

Oil – 2 tblspn

Salt to taste

Oil – to cook the roti
Instructions
  1. Keep 2 cups of water to boil.
  2. In mixing bowl, add the rice flour, carrots,coriander leaves, roasted peanuts, cumin powder, salt and mix everything well before adding the water.
  3. Add 2 tbsp of oil.
  4. Using a ladle add water little by little and keep mixing the using a wooden spoon.
  5. Mix everything properly. It will be a little sticky but will come together as a dough.
  6. Cover and let it sit till ready to make rotis.
  7. Heat up a tawa.
  8. Take cotton cloth and wet it well.
  9. Take a small ball of the dough and place it on the wet cloth.
  10. Using your hand pat it slowly spreading it across to make thin rotis as possible.
  11. Once the tawa is hot, slow using the edges of the wet cloth carry the cloth to the tawa and place the rotis on the tawa.

 

  1. Add ½ cup of water at a time. If the water is very hot to handle, use a wooden spoon to mix the dough. Mix everything well until the dough comes together. The dough will be sticky to the touch. It should all come together and not be dry. Make sure not to use all the water at once, you might not need all the water. Just use as much as you need to bring the batter together. Cover and let sit until ready to make it.
  2. Keep a griddle on medium heat. Let it get hot.
  3. Take a cotton cloth and wet it well. Sprinkle some water on the cloth, take a tennis ball size dough and pat it out with your fingers. You can make it as thin as possible, as you want.
  4. Using the edges of the cloth, carefully carry it over the griddle and slowly lower it on the griddle. Now, lift the cloth off the rotti. It will come off easily as you’ve used water. You could even use oil for flattening the dough out.
  5. Cook with a teaspoon of oil on both sides. It will cook in 2-3 minutes as we’ve used hot water to make the dough.
  6. Serve it immediately with some sugar (for kids) or chutney of your choice.

I served it with butter and honey.

2

 

SOYA CARROT CURRY

20170507_194624 - CopyHi There,

You know these days I feel that 24 hours is not enough and I need more hour in hand. The health sections everywhere says it is ideal and good to get good 7-8 hours of sleep. And I hardly manage to get 5-6. So, the days when I oversleep (actually sleep healthy) I wake up in a hurry and do things in a hurry. Those days my patience is low and I am literally running around to catch up on things.

Does that happen to you? What do you think are the reasons for it? Well I think we women tend to take up so much on our hands. I am not saying we do not do a good job of doing them. Instead we end up doing maybe an average job on all and then end up tired. So, things like delegation, negotiation, work load division, etc. all come to the rescue. But it needs to used well and with patience. You may ask how a food recipe is related to all this. It is my friends. This recipe is a quick side dish recipe for rotis.

INGREDIENTS:

Soya chunks – 1 cup

Carrot – 1 cubed

Cream – 1/2 cup

Onion – 1 medium

Tomato – 2 medium

Ginger – garlic paste – 1 tsp (optional)

Coriander Powder –  2 tsp

Chilly Powder – 1 tsp

Garam masala – 1/2 tsp

Coriander leaves – 2 tblspn

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Boil soya and carrots in water till cooked.
  2. Heat oil in a pan.
  3. Saute onions in oil.
  4. Add ginger-garlic paste and saute till the raw smell leaves.
  5. Add chopped tomatoes and cook till the tomatoes are soft.
  6. Take it off the flame.
  7. Blend it together in a blender till smooth paste.
  8. Transfer it back to pan and add coriander powder, chilly and garam masala powder.
  9. Mix well.
  10. Add the soya and carrot pieces along with water.
  11. Boil for another 5 minutes.
  12. Add cream and mix well.
  13. Bring to a boiling point. But do not boil.
  14. Switch off the flame and garnish with coriander leaves.

Serve with rotis. 20170507_194545 - Copy

 

 

 

 

 

 

 

 

JAMUN FLAVORED OVERNIGHT OATS

2Hello. Hope you had a great start to the weekend. Few days back when I went to grocery shopping in the fruits section I found this violet colored fruit that immediately transformed me to my childhood days. Jamun or black plum is a fruit we as kids would enjoy it during summer holidays. It used to stain our clothes and we used to get scolded by our parents. 😛 We used to have this fruit and rush to look at our tongues in the mirror. Hence I immediately picked up a packet and used them in two recipes that I will share today.

This recipe is for overnight oats. Overnight oats is an acquired taste. I am slowly starting to like it. And it is one of the healthiest recipes today that people of every age can enjoy.

3INGREDIENTS:

Jamun – 1/2 cup pitted

Slim Yogurt – 1/4 cup

Slim milk – 1/4 cup

Honey – 4 tblspn

Chia Seeds – 2 tblspn

Cut Fruits –  Banana, Jamun, Pomegranate

Sunflower seeds – 1 tblspn (optional)

INSTRUCTIONS:

  1. Take yogurt, jamun, milk and honey in a blender and blend.
  2. Take this a bowl and add oats and mix well.
  3. Add chia seeds and mix well.
  4. Close and keep it in fridge overnight.
  5. Before serving add sunflower seeds and chopped fruits.

You can add more milk if you need to make it of thin consistency. I carried it to my office. You can have your choice of fruits and nuts. Enjoy.

1