Green Beans with Caramelized Onion and Chestnuts

Green Beans with Caramelized Onion and Chestnuts

Green beans, onions and chestnuts is a yummy and healthy combo. I have tried green beans with sesame seeds and almonds. Tender crisp beans go well with crunchy nuts. Caramelized onions and chestnuts has a natural sweetness which adds a nice touch to this dish. You can roast the chestnuts or boil them.This can be served as a side dish.

Ingredients
Green beans chopped- 12 oz.
Onion - 2 large
Garlic - 2 cloves
Chopped chestnuts-8 oz.
Paprika or smoked paprika- 1 tsp
salt and pepper to taste
Lemon juice- 1/2 lemon
Olive oil- 3 tsp (or butter)

To roast the  chestnuts wash and then dry them with a towel. Place on a cutting board. Using a sharp knife make a "X" on the chestnut skin. This allows the steam to escape and easy to peel later. Bake for 25 minutes in 350 degree oven. You can also boil the chestnuts like potatoes. Make the "X" mark and boil for 10-12 minutes and drain them. When cool enough to handle peel off the skin and cut into small pieces.

Chop beans, add a pinch of salt and mix and them steam them for 3-4 minutes. Set this aside.
Heat olive oil or butter in a pan and add thinly sliced onions and chopped garlic. Add salt and pepper to taste and saute in medium flame for 4-5 minutes. Reduce the heat and continue cooking for another  5-6 minutes till the onion is caramelized. Add smoked paprika and saute for another minute.Add green beans and chopped chestnuts and mix well. Drizzle lemon juice and serve.

Try this,
Hope you will all enjoy!

Green Peas Mushroom Curry

Green Peas Mushroom Curry

Simple and breezy curry for chapatis. This is a vegetarian version of my egg and peas curry that I posted earlier.Mushrooms are versatile and can be used to make both mild and spicy curries. I love to cook it just like chicken curry and the subtle mild flavor of mushrooms and the roasted spices complement each other so well. This is a rich and flavorful gravy with coconut milk, tomatoes and cashew nuts. Try this,you will surely love this..


Ingredients
Frozen green peas- 1 1/2 cup
Mushrooms- 8 0z.
Onion- 1 medium
Tomato puree-  3/4 cup
Cashew nuts- 10-12
Ginger garlic paste- 1 tsp
Coconut milk thick-3/4 cup
Chilly powder- 1 tsp
Coriander powder- 1 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/2 tsp
Meat masala- 1/2 tsp
Ghee- 1/2 tsp (optional)
oil- 2 tsp
salt and pepper to taste
Coriander leaves

Soak cashew nuts in 1/2 cup of warm water for half an hour(or you can put cashews into boiling water for two minutes,drain and then wash with cold water if you want it quick). Make a smooth paste.
Make a puree of tomatoes and finely chop onions. Dry roast the spice powders in very low flame for 1 minute and set aside.
Heat oil in a pan and stir fry the mushrooms. Season with salt and pepper and saute till the juice is reduced and the mushrooms change color to light brown. Drain out and keep aside. In the same pan more oil or ghee and chopped onions. Saute till golden brown. Add ginger garlic paste and after a minute tomato puree and cashew nut paste. Saute till oil separates. Add all the roasted spice powder and green peas. Add coconut milk and warm water to adjust consistency. When green peas is cooked and the sauce is reduced add the fried mushrooms and simmer for two minute. Finally garnish with coriander leaves.

Try this..
Hope you will all enjoy..

Roasted Potatoes with Sumac

Roasted Potatoes with Sumac

Roasted potatoes with sumac is delicious with a tart and lemony flavor. Sumac is a popular spice is middle eastern cuisine.It is used in a variety of dishes from meats to salads. This can be used as a snack or as an accompaniment with rice or meat recipes.

Ingredients

Baby potatoes- 1 pound

Sumac- 2 tsp

Paprika- 1 1/2 tsp

Garlic 2 cloves

Salt and pepper to taste

olive oil- 2 tsp

 chopped parsley- 1 tbs

Wash and cut potatoes into half. Per heat oven to 400 degree F.

Into a bowl add potatoes, minced garlic, sumac, paprika,salt and pepper to taste and olive oil. Toss and mix well. Line baking sheet with parchment paper. Arrange the potatoes cut side down and bake for 30-40 minutes or till potatoes are cooked and crispy. Remove from oven and garnish with chopped parsley.

Try it,

Hope you will all enjoy!

Vazhuthananga Varuthathu/Crispy Eggplant Fry

Vazhuthananga Varuthathu/Crispy Eggplant Fry

Aubergine/eggplant fry is quick and easy side dish that goes well with rice and sambar/rasam. Eggplant is a wonderful vegetable but I like it best when fried. Are you a fan of eggplant fry? Eggplant sometimes tastes bitter and soggy when fried.Adding salt and keeping aside for a few minutes will release the water from the eggplant making it perfect for crispy fries. Earlier I shared another version of breaded eggplant fry that can be served as an appetizer. This is a home style crispy fry. Try this you will surely love it.

Ingredients
Egg plant- 1
Chilly powder- 1 tsp
Turmeric powder- 1/3tsp
Pepper powder -1/4 tsp
Fenugreek powder- a pinch
Cumin powder- a pinch
Garlic paste- 1/2 tsp
Rice flour- 2 tsp
Potato starch- 2 tbs
(or a combination of rice flour and corn starch)
Lemon juice- 1/2 tsp
salt to taste
oil for frying

Cut eggplant into half inch thick round pieces and sprinkle a little salt after let it rest for 3-4 minutes. Place them on  paper towel and gently press down and take off the excess water.
Make a paste of chilly powder, turmeric powder,pepper powder, cumin powder, fenugreek powder, garlic paste,lemon juice and a pinch of salt. Spread this paste as a thin coating on the eggplant.
 In a bowl mix rice flour and potato starch.Take the eggplant pieces one by one and roll them in this flour and set aside for five minutes.
Heat oil in a pan and shallow fry the eggplant till both sides are crispy. Drain to paper towels. Serve with rice.

You might also like
Vazhuthananga Theeyal
Spicy Eggplant Masala Fry
Mediterranean Spicy Stuffed Eggplant 
Pavakka Varuthathu/Bitter Gourd Fry
Chena Varuthathu/Yam Fry

Try this
Hope you will all enjoy!

Kapplanga Thenga Aracha Curry/Green Papaya Curry

Kapplanga Thenga Aracha Curry/Green Papaya Curry

 Today's recipe is a humble green papaya charu curry.The chief ingredient is raw papaya and the curry base is a spiced coconut paste.Papaya is very common in Kerala and there are several recipes using green papaya.It is rich source nutrients and is widely known for its medicinal properties.My favorites is papaya thoran and this charu curry.It is a real comfort food and is served over rice. Have it with rice, vegetable thoran and pickle or spicy fish fry and it makes a perfect healthy meal.

Ingredients

Green papaya  cubed- 3 cup

Green chilly-4-5

Turmeric powder- 1/3 tsp

Salt to taste

To make the paste

Shredded Coconut- 1 cup

pearl onion- 4-5

(or a small piece of onion)

Garlic -2 cloves

For tempering

Mustard seeds- 1/2 tsp

Dry red chilly-2

Curry leaves- a few

Peel off the skin of the papaya and wash it under running water once again. Cut open the papaya and scrape off the seeds using a spoon. Now cut papaya into medium sized cubes. Cook this along with green chilly, turmeric,salt and a cup of water till it is done.
Make a fine paste of all the ingredients listed under 'to make paste' and add this into the cooked papaya. Adjust salt and also consistency by adding little water and simmer in medium flame for two minutes.Do not allow to boil,but make sure that the raw flavor disappears.
Heat oil in a pan and add mustard seeds and when they splutter add curry leaves and dry red chilly and when it changes color pour over the curry and keep it covered till it is time to serve. Serve over rice.

Try this..
Hope you will all enjoy

Bitter Gourd/Pavakka Theeyal

Bitter Gourd/Pavakka Theeyal

Pavakka/bitter gourd theeyal is a traditional Kerala recipe. Bitter gourd is cooked in a tangy and spicy gravy. The aroma of theeyal comes from roasted coconut and spices.In addition to bitter gourd this recipe needs a generous amount of pearl onions. Together it forms a delicious combination and the bitterness of  the pavakka will get reduced. It is a perfect accompaniment with rice.

Ingrdients
Pavakka/bitter gourd thinly sliced- 3 cup
Pearl onion or shallots sliced- 2 cups
Sliced ginger- 2 inch thick
Slit green chilly-2
Curry leaves - a few
Tamarind-1/3 cup (pulp)
Sugar- 1/2 tsp
mustard seeds- 1/2 tsp
Salt to taste

To roast and grind
Coconut grated- 1 cup
Dry red chilly-8
( add according to your tolerance)
Coriander seeds- 3 tsp
Turmeric powder- 1/3 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- 1 spring

Cut bitter gourd into thin slices. Add salt and a pinch of turmeric and mix well. Heat three to four tsp of oil in a pan and add this. Saute this till it is cooked and and fried to slight brown . No need to make it crisp.Keep this aside.

In a separate pan dry roast all the ingredients listed under 'to roast'. Roast in medium flame and stirring continuously till the coconut is dark brown. Make this into a fine paste and keep aside.
Note: this is an important step. Roast in low medium flame till the coconut is evenly brown.This is will impart flavor and color to the theeyal
Heat two tbs of oil  in a pan and add mustard seeds. When they splutter add shallots, ginger, green chilly and curry leaves and saute till the onions get almost fried and browned up.
Add the fried bitter gourd,tamarind pulp and one cup of water and salt.Cover and cook for four to five minutes. Finally add the fried coconut paste, adjust consistency( if it is too thick add a little water) and allow to simmer for one more minute in medium flame. Serve with rice.

 Try this,
Hope you will all enjoy.

Cheerathandu Mooru Curry

Cheerathandu Mooru Curry

Today's recipe is very simple mooru curry/charu curry that is common accompaniment for rice in every Malayali household. This curry is spiced buttermilk with cheera thandu/red amaranth stem/Chinese spinach stems. Cheera ila or spinach leaves is usually made as thoran/stir fried with coconut. The stems are never thrown away and the have a wonderful flavor when used in sambar, aviyal or mooru curry.

Ingredients
Spinach stem/Cheera Thandu-2 hand full
Yogurt- 1 1/2 cup
Coconut- 1/3 cup
Ginger- 1/2 inch peice
Green chilly- 4-5
Garlic-2 pods
Cumin- 1/2 tsp

For seasoning
Mustard seeds- 1/2 tsp
Fenugreek seeds( uluva)- 1/3 tsp
Pearl onion chopped-1
Dry read chilly- 2
Curry leaves- 1 spring

Remove all the leaves from the stem and slightly peel out the skin and the thicker parts of the stem and make it even.Cut this into 2 inch long pieces. If the stem is too thick cut it down through the center and make it into two pieces. In a heavy bottom pan add this along with salt and sprinkle a little water( not more that one 1/4 cup). Cover and cook till the stem is soft and tender.
Make a fine paste of coconut, cumin,shallots, ginger,green chilly and garlic. Whisk yogurt and blend this with the coconut mixture.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add sliced shallots, dry red chilly and curry leaves. Saute till they get roasted and change color and add the cooked spinach stems and saute for one minute. Switch off the flame and after a few seconds pour in the yogurt coconut mixture. Keep mixing and slowly simmer in low flames till the curry gets warmed up and the raw flavor disappears. Do not allow it to boil. Close with a tight lid till it is ready to be served.

Note: You can follow the same recipe to make regular mooru curry or Kerala spiced buttermilk curry. You can make it without adding any vegetables or can substitute cheer thandu/ or spinach stems with cucumber or ash gourd.

Sending this to Kaveri's event Kerala Kitchen

Try this,
Hope you will all enjoy.

Chole Bhature

Chole Bhature

Happy New Year to all my friends and readers...

Today's recipe is a popular breakfast recipe from Punjab- Chole/chickpeas curry and bhature. Bhature is a deep fried and puffed up bread made of white flour. If you like a spicy and warm breakfast nothing is more comforting than this combo.

Ingredients
For the Chole masala
Chickpeas/garbanzo beans- 1 cup
Dried mango- 2 to 3 pieces
Dried Amla/gooseberry/nellikka-2 -3 pieces(optional)
Tea bag- 1
Bay Leaf- 1
Salt to taste

For the gravy
Onion- 2 medium
Tomato puree- 3/4 cup
Ginger- 1 inch thick
Green chilly-2
Chilly powder- 1 tsp
Amchur powder- 1/3 tsp
Anardhana/pomegranate seeds powdered- 1/3 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Ginger powder- 1/3 tsp
Roasted cumin powder- 1/2 tsp
Nutmeg- a pinch

Whole garam masala 
Green cardomon-2
Cinnamon- 1 inch stick
Clove- 2-3
Black Cardamon- 2

Soak chickpeas overnight for about 8-9 hours. In a cheese cloth place tea bag,bay leaf, dry mango pieces and dry amla pieces and tie it into a pouch and add this along with chickpeas and cook in a pressure cooker. Add water to the same level as the chickpeas and cook till 3-4 whistles. Once cool discard the pouch that you put inside.

Make a paste of onion, ginger and green chilly and keep aside.

Heat oil in a pan ( if you like add half of ghee and half of oil). Add all the whole spices cardamon, clove, cinnamon and lightly fry them.
Add the onion mixture and saute for about 2 minutes and then add tomato puree. Cook this for another three minutes till oil separates from the mixture.
Add the dry ingredients- coriander powder, chilly powder, amchur powder,anardhana powder, ginger powder,nutmeg powder and cumin and mix well. Add the cooked chick peas along with the excess water in the pressure cooker. Cover and cook for another four to five minutes or till the gravy thickens. Garnish with coriander leaves

Ingredients for bhature
All purpose flour- 2 cups
Yogurt- 3/4 cup
Baking powder- 1/2 tsp
Sugar- 1 tsp
salt to taste
Poppy seeds- 2 tsp
Oil for frying

Shift flour by mixing in baking powder,a pinch of baking soda and salt.
Add to this sugar, poppy seeds and yogurt and mix well. Using your hands knead the dough well and add little by little water till you have a soft and smooth dough.
Grease the top of the dough with little oil and cover it with a damp cloth. Let it rest for about half an hour and make small balls out of the dough. Cover and let it again rest for another ten minutes.
Heat one and one half cup of oil in a pan. Take each ball and flatten with a rolling pin.
Slide it carefully into the oil. When it puffs up,gently turn to the other side and fry. When both sides are golden brown take out from oil and drain in paper towels
Serve with chole,tamarind dates chutney and finely chopped onions.


Try this..
Hope you will all enjoy..

Cabbage Kadala Parippu Curry/ Cabbage Dal Curry

Cabbage Kadala Parippu Curry/ Cabbage Dal Curry

Today's recipe is a healthy and simple dish that goes well with rice and chapati.It is a cabbage and lentil combo.Here I have used chana dal/kadala parippu.

Ingredients
Cabbage- 1/2 small sized cabbage
Kadala Parippu/chana dal- 3/4 cup
Green chilly-3-4
Ginger- thinly sliced- 1 inch thick
Onion- thinly sliced-1/2
Tomato-1 medium
Turmeric powder- 1/3 tsp
Salt to taste


Chilly Powder- 1/2 tsp
Turmeric powder- a pinch
Cumin seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Curry leaves - a few
Crushed garlic- 2 pods
Hing/Asafoetida- a pinch

Soak chana dal/kadala parippu for about one hour and then pressure cook till three whistles. When the pressure is released mash it and make it soft. Into this add sliced and chopped cabbage,turmeric powder,green chilly,tomato,onion and salt  and cook till the cabbage and onions are is soft.(or you can pressure cook it for one more whistle)
Heat two tsp of oil in a pan and add mustard seeds and cumin seeds. When it splutters add dry red chilly, curry leaves, hing and turmeric and crushed garlic and saute till there is a nice aroma and raw flavor of garlic disappears. Remove the pan from the flame and add chilly powder and stir quickly and add in the cooked cabbage and dal. Bring back to heat and after a few seconds switch off. Serve with rice or chapatis.

Try this..
Hope you will all enjoy..

Paneer Butter Masala

Paneer Butter Masala

Today's recipe is the popular paneer butter masala..the rich creamy and buttery North Indian delicacy.This rich gravy is a combination of tomatoes, butter, cashew nut paste( I did not add in this recipe) and cream  and added to this is the irresistible delicate milky flavor of Paneer. 

Ingredients
Paneer- 2 cups (cubed)
Tomatoes- 4 medium
Onions- 1/2 chopped
Ginger and garlic paste- 1 tsp
Chilly powder- 1/2 tsp
Green chilly-3
Garam masala- 1/2 tsp
Cardamon powder - a pinch
Clove - 3-4
Bay leaf- 1
Kasoori methi powder- 1 tsp
Cream- 1/2 cup
Butter - 2 tsp
Sugar - 1 tsp
Salt to taste
Chopped coriander leaves for garnish

Heat one tsp of oil and add onion and ginger garlic paste. Saute till it changes color and add tomatoes and cook till soft and mashed up. Make a fine paste of this and keep aside.

Heat  three tsp of butter in a pan and add bay leaves and clove. When slightly roasted add the ground paste and saute for a minute. Add chilly powder and green chilly and simmer this till oil separates and tomatoes are cooked. This will take about three to four minutes. Stir in half cup of water,garam masala,cardamon powder and kasoori methi powder and the cubed paneer. Simmer for another two to three minutes and finally add cream and sugar and gently mix in. Serve with chapatis or naan.

You might also like,
Paneer Kathi Rolls
Paneer Bhurji
Paneer Pizza
Spicy Pepper Paneer
Paneer Malai Kofta Curry
Green Chickpeas Paneer Curry

Try this
Hope you will all enjoy..

Pepper Mushroom Fry

Pepper Mushroom Fry

Here is a quick  spicy pepper flavored  dish for mushroom lovers. I love mushrooms and this is the quickest recipe with very few ingredients.It is low in calorie and can be made spicy like any non vegetarian dish.You can also add bell peppers to this recipe.This dish can be perfectly paired with fried rice or chapatis.

Ingredients
Button Mushroom- 250 gms
Shallots-6-7
tomato- 1/2 (optional)
Ginger- 1 inch thick
Garlic- 4-5 pods
Green chilly-2
Whole black pepper- 1 1/3 tsp
Soya sauce- 2 tsp
Garam masala- 1/2 tsp

Slightly roast one tsp of whole black pepper and powder it.
Crush shallots, ginger, garlic and green chilly into a coarse  mixture.
Clean mushroom and wipe the top with wet cloth and dry with paper towel. Cut it into half.In a pan add one tsp of oil and stir fry the mushrooms. Season with salt and half of pepper saute till the juice is reduced and the mushrooms change color to light brown.Remove this from the pan and keep aside.
In the same pan saute the crushed shallot mixture till it is golden brown. Finely choped tomatoes can be added at this stage. Allow this to get soft and cooked.Add salt, pepper powder, garam masala and soya sauce and the fried mushrooms. Mix well and gently roast in medium flame for another one minute. Serve with chapatis or  fried rice.

Try this..
Hope you will all enjoy.

Pavakka Peera Pattichathu

Pavakka Peera Pattichathu

Here is a simple and delicious way to eat bitter gourd/pavakka. I know there are lots of people who hate this veggie due to its bitter taste. Believe me, this recipe will not disappoint you. The sweetness of coconut, the bitterness of pavakka and the tangy-ness of tamarind combined will make you love it. You can use either tamarind or kudampuli. My mom also uses the same recipe to make vegetables like kovakka/ivy gourd and plantains. Give this recipe a try..

Ingredients
Pavakka sliced- 3 cups
Pearl onions- 8-10
Coconut shredded - 1/2 cup
Turmeric powder- 1/3 tsp
Tamarind- a small ball
Ginger- 1 inch thick
Garlic- 3 pods
Green chilly- 4-5
Mustard seeds- 1/2 tsp
Dry red chilly- 2
Curry leaves - a few
salt to taste

Chop bitter gourd into thin slices. Heat oil in a pan and add mustard seeds and when they splutter add dry red chilly and sliced bitter gourd, salt and turmeric. Stir fry this for about three minutes till the bitter gourd becomes slightly browned up.( if you like to use kudampuli, cover and cook till bitter gourd is soft)
Using a mixer crush coconut, green chilly, pearl onions,tamarind, ginger and garlic into a coarse mixture. Add this to the bitter gourd along with curry leaves and saute till the raw flavor of onions and garlic disappears .Serve this as side dish for rice.

Try this..
Hope you will all enjoy..

Ulli Theeyal

Ulli Theeyal

Ulli theeyal is a popular recipe of Kerala and is made of pearl onion/shallots/ chuvanulli.It has very little ingredients but it is time consuming.It has a sweet and tempting flavor of roasted coconut and caramelized onions and the gravy is spicy and tangy

Ingredients
Pearl onion or shallots sliced- 2 cups
Sliced ginger- 2 inch thick
Slit green chilly-2
Curry leaves - a few
Tamarind-lemon sized ball
mustard seeds- 1/2 tsp

To roast and grind
Coconut grated- 3/4 cup
Dry red chilly-8-10
( add according to your tolerance)
Coriander seeds- 3 tsp
Turmeric powder- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- 1 spring

Heat two tsp of oil in a pan and roast all the ingredients listed under 'to roast'. Roast in medium flame and stirring continuously till the coconut is dark brown. Make this into a fine paste and keep aside.

Heat two tbs of oil  in a pan and add mustard seeds. When they splutter add shallots, ginger, green chilly and curry leaves and saute till the onions get almost fried and browned up. Add tamarind water and salt cover and cook for two minute. Finally add the coconut paste, adjust consistency and allow to simmer for one more minute in medium flame. Serve with rice.
Note: This is a basic theeyal recipe. You can add different type vegetables to this gravy or a combination of vegetables to make a mixed vegetable theeyal 

Try this..
Hope you will all enjoy..

Kumbalanga Kadala Paruppu Kootu Curry

Kumbalanga Kadala Paruppu Kootu Curry

 This kootu is a combination of kadala parippu/split chickpeas/chana dal and ash gourd.In certain regions of Kerala this curry is part of Onam sadhya. You can also try other veggies like chayote sqash or snake gourd to make this kootu.Kadala paruppu adds a real texture to this dish.

Ingredients

Kumbalanga/Ash gourd- 2 cups (cubed)

Chana dal- 1 cup ( cooked)

Grated coconut- 1/2 cup

Coconut sliced- 1/3 cup

Turmeric powder- 1/3 tsp

Chilly powder- 1/2 tsp

Green chilly -3

Jeera/cumin- 1/2 tsp

Mustard seeds- 1/2 tsp

Dry red chilly- 2

Curry leaves- a few

Ghee/ oil- 1 tsp

Soak parippu/chana dal for an hours and cook it the dal till it is soft but do not mash it.
Note: Try cooking the parippu/dal in open pot. Cook it is soft but still retains its shape.

Cook ash gourd with turmeric, green chilly and salt. Sprinkle a little water cover and cook (do not add too much water because ash ground will shed it own water and get cooked). When it is soft and cooked add the kadala parippu/chana dal and mix well.

Make a paste of grated coconut, chilly powder and jeera. Add this into the kootu and allow to simmer for two minutes in low flame.

Heat oil/ghee in a pan and add mustard seeds. When it splutters add coconut slices and fry for a minute till it is slightly brown. Then add curry leaves and dry red chilly. Fry this for about one minute in medium flame and add to the curry. Serve with rice.

Try this..

Hope you will all enjoy..

Spinach/Palak Dal Curry

Spinach/Palak Dal Curry

Today's recipe is the classic combination of lentil and spinach.It is an aromatic and mildly spiced curry topped with the inviting flavor of thadka- the sizzling cumin and roasted garlic.In this recipe I have used mung dal which is slightly roasted to enhance the its unique flavor. It can be paired with rice/rotis.

Ingredients
Moong Dal/yellow lentil- 3/4 cup
Chopped spinach- 2 cups
Shallots- 4-5
Ginger- 1 inch thick
Turmeric powder- 1/2 tsp
Green chilly- 4-5
salt to taste

Oil- 2 tsp
Ghee- 1 tsp(optional)
Mustard seeds- 1/3 tsp
Cumin seeeds-1/2 tsp
Garlic-3 pods
Dry red chilly-2

Slightly roast the mung dal till there is a nice aroma and it slightly changes color.Pressure cook dal till it is soft and cooked.
Mash dal and add in salt, turmeric,chopped shallots,ginger and green chilly. Add water to the desired consistency. Allow this to simmer for 3-4 minutes and add the chopped spinach and mix in. Continue to simmer in medium flame for two more minutes.( you can also saute the spinach with little oil and then add)
In a separate pan heat oil and ghee and add mustard seeds and cumin. When they sizzle add dry red chilly and crushed garlic and saute till there is a nice aroma of garlic and it slightly changes color. Pour this over the dal curry and serve.

Try this..
Hope you will all enjoy..

Varutharacha Vendakka Sambar

Varutharacha Vendakka Sambar

Sambar is an absolute comfort food and is most common and preferred dish in South India for breakfast or with steamed rice .Sambar is a versatile dish and every house has their own versions of sambar. This one is an okra/vendekka sambar with a coastal touch to it.Varthacha sambar has the extra flavor and taste of roasted coconut and ground spices.

Ingredients
Sambar dal- 1/2 cup
Vendakka/okra chopped- 2 cup
Shallots- 10-12
Potato- 1 medium
Yam cubes-5-6 medium
Tomato- 2 small
(you can add any vegetables of your choice)
Turmeric powder- 1/3 tsp
Asefotedia-1/3 tsp
Tamarind- lemon size ball
salt to taste

To roast and grind
Dry red chilly- 5-6
Coriander seeds- 1 1/2 tsp
Fenugreek seeds- a few
Urad dal- 1 tsp
Fennel seeds- a pinch
Shredded coconut- 1/2 cup

Mustard seeds- 1/2 tsp
Curry leaves- a few
Asafoetida- 1/3 tsp
Dry red chilly-2

Soak sambar dal for half an hour.Cook with one and half cup of water in a pressure cooker ( 4-5 whistles) and mash it well and keep aside.
Dry roast all the ingredients listed under 'to roast and grind' till it changes color to light brown. Make this into a fine paste.
Heat a pan and add two tsp of oil. Saute okra till the sliminess disappears and the okra is almost cooked and keep this aside.
Add all the rest of the vegetables into the cooked dal . Add turmeric powder and salt and 1/2 cup of water and cook( add water according to the desired consistency). When the vegetables are cooked add the ground paste and tamarind pulp mix well. Simmer this in medium flame for about two minute . Now add the okra and simmer for one more minute.
Heat and pan and add mustard seeds. When the splutter add curry leaves and dry red chilly and fry. Finally add hing/asafoetida and pour this over the sambar. It goes well with dosa or steamed rice

Try this..
Hope you will all enjoy..

Muringakka Manga Curry/ Drumstick Mango Curry

Muringakka Mango Curry/ Drumstick Mango Curry

Today's recipe is a simple and quick side dish for rice. This is a coconut based tangy curry with the combined flavors of drumsticks and mangoes. My mother makes this curry whenever drumsticks and mangoes are in season.This is a common curry base with local flavors and you can choose between a variety of ingredients and combinations to make it unique.You can add those available like mangoes, jack fruit seeds/chakka kuru, tomatoes, plantain, drumsticks and also make it non- vegetarian by adding prawns fresh or dried (unakka chemmeen).

Ingredients
Drumsticks-3
Green Mango- 1
Shallots- 5-6
Ginger- 1 inch thick
Garlic-2 pods
Cumin seeds- 1/3 tsp
Green chilly- 4
Coconut-1 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp

Mustard seeds- 1/2 tsp
Dry red chilly -2
Curry leaves- 1 spring

Gently peel or scrape off the green part and cut drumstick into three inch pieces. Peel off skin and cut mangoes into cubes. Add one cup of water , green chilly, turmeric powder, chilly powder and salt and cook the drumstick and mangoes till it is done. Make a paste of coconut, shallots, ginger and garlic. Add this to the cooked vegetables and mix in. Adjust consistency by adding a little water. Allow this to simmer in low flame for about two minute. Do not allow this to boil. In a separate pan heat oil and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry. Pour this over the curry and mix. Serve with rice.

Try this..
Hope you will all enjoy

Chembu/Arbi Fry

Chembu/Arbi Fry

 Here is a delicious fry with arbi/chembu/colocasia and is a great side dish with rice.It is very common in Kerala and is  grown in plenty in the backyard garden in almost every  home. There are a variety of dishes using chembu. But I like it best in sambar or simply boiled chembu with chamanthy. This fry is simple and spicy and is crispy in the outside and is now a family favorite.

 Ingredients

Chembu/colocasia- 1/2 pound
chopped ginger- 1 tsp
Cumin- a pinch
Chilly powder- 1/2 tsp
Pepper powder- 1/3 tsp
Turmeric powder-1/3 tsp
Coriander powder- 3/4 tsp
Garam masala- 1/3 tsp

salt to taste
oil for frying

Wash and clean arbi and add to boiling water and cook till soft. Arbi should be completely immersed in water. Allow to cool down and peel off the skin and slice into thin pieces.
Heat 3 tsp of oil in a frying pan and add cumin and sliced ginger. Fry till there is a nice aroma .
Add turmeric powder and stir till the raw flavor disappears . Layer the arbi and allow it to brown up on one side and turn it over and fry the other side.
 Add all the spice powders and salt and saute it till it gets coated evenly. Close lid and cook for two minute so that the masalas gets cooked. Take off the lid and fry on both sides for one more minute. Serve with rice and rasam

Try this..
Hope you will all enjoy..

Vendakka/Okra Kurma

Vendakka/Okra Masala

This is  a delicious side dish for rotis/chapatis. I love okra either fried or stuffed.This time I decided to give it a change and tried this okra kurma. This curry has lightly flavored cashew and yogurt sauce.The Okra is first stir-fried and finally goes into the sauce. So the curry is not slime which most people hate in okra. Try this you will surely love it.

Ingredients

Okra- 350 gms
Onion- 1 medium
Tomato- 1 medium
Green chilly-4-5
Ginger garlic paste- 1 1/2 tsp
Turmeric powder- a pinch
Garam masala- 3/4 tsp
(or you can add whole spices)
Coriender powder- 1 tsp
Mustard seeds-1/2 tsp
Yogurt- 1/2 cup
Curry leaves- a few

To make a paste
Cashewnuts-10-12
Coconut- 3 tsp
Fennel seeds- 1/2 tsp

Wash and wipe okra completely dry using a paper towel. If it is larger okra cut into two. Heat oil ( 2-3 tsp) in a pan and and fry okra till it is soft and cooked and all the sliminess goes off. Add salt and stir for two more minutes and keep aside. This will take about four to five minute.
Make a fine paste of coconut, cashews and fennel seeds and keep aside.
Heat oil in a pan an add mustard seeds and when they splutter add finely chopped onions, green chilly and curry leaves. Saute till onions change color. Now add turmeric powder and ginger garlic paste and saute till the raw flavor disappears. Add coriander powder, garam masala and beaten yogurt.Saute till all all the water evaporates and next add in the cashew paste. Stir continuously for about three to four minute in low flame till all the masala becomes one mass and oil separates. Add one cup of water,salt, diced tomatoes and bring this to a boil. Finally add okra and simmer for two more minute. Serve with chapatis..

Try this..
Hope you will all enjoy..

Olan

Olan

Olan is part of Kerala Onam sadhya.It is a very simple recipe which sounds just like stew. Vegetables like ash gourd, pumpkin and red gram are cooked and finally simmered in coconut milk. It is a mild but very flavorful dish with simple seasoning like green chillies, coconut oil and curry leaves. You can also use black eye beans in this recipe.

Ingredients
Ash gourd- 200 grams
Vanpayar/ red gram- 1/3 cup
Green chilly-5
Curry leaves - 2 spring
Coconut milk thin- 1/3 cup
Coconut milk thick- 1 cup
Coconut oil- 2 tsp
Salt to taste

 Soak red bean for two hour and cook with one and a third cup of water till it is soft and keep aside.

Peel and chop ash gourd into small pieces or thin slices (You can also add pumpkin). 

Cook this along with green chilly and salt and 1/3 cup of thin coconut milk. When it is cooked and soft add cooked red gram or vanpayar and thick coconut milk. Simmer in low flame for a minute and add curry leaves and drizzle coconut oil on top.

Try this..

Hope you will all enjoy..