Monday 29 December 2014

okra tomato curry

                          Vendaykka Thakali curry Kerala style

                                
             













Cooking with friend Priyanka
Kerala cuisine

Serves-2
Ingredients

Okra/vendaykka/ladies finger-10 small sized
Tomato-1
Turmeric powder-1/4 tsp
Green chili-1
Salt to taste

For coconut paste
Coconut scrapings- 1/2 cup
Shallots/pearl onions/kunj ulli-4-5
Coriander powder/malli odi/dhania powder- 1-2 tsp
Water as needed

For tempering
Oil/coconut oil - 2 tsp
Mustard seeds/kaduku/sarson-1 tsp
Curry leaves-1 sprig
Green chili-1

Method

1. Clean and wash the vegetables and chop them length wise.

2. Now pressure cook the chopped okra pieces, tomato slices with green chilly slits salt and turmeric powder.till they are cooked properly.

3. Meanwhile the vegetables are being cooked, let’s make the coconut paste.

3. For that take 1/2 cup of coconut scrapings, shallots in a mixie jar add 1/4 - 1/2 cup water and grind it to a paste. Keep it aside.

4. Once our okra and tomato pieces are well cooked transfer them into a kadai.

5. Then, add in the ground paste. Give it a good toss & again switch on the flame.

6. Now bring this to a boil and once it’s starts bubbling switch off the flame.

7. Now place a tadka pan on the stove add remaining 1 tsp of oil and once it’s hot do the tempering using the ingredients listed under 'for tempering'.

8. Now add the tadka/seasoning/tempering into the above made curry. Stir well.

9. Serve with steamed raw rice or boiled rice and enjoy..!
                
OKRA TOMATO CURRY SERVED WITH BOILED RICE AND SPRING ONION  DRY CURRY

thankz alot to my dearest friend priyanka for the recipe 

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Spring onion cooked with coconut scraping

                                                   Ulli poo thoran
     


 Serves-2  
Ingredients

Spring onion -1 bunch
Coconut scrapings -3 tbsp
Oil (recommend for using coconut oil if possible)  -2 tsp
Mustard seeds  -1/2 tsp
Black gram -1/2 tsp
Fenugrek seeds  -1/4 tsp
Green chilly -1
Onion-1
Garlic-3
Turmeric powderi-1/4 tsp
Red chilli powder-1/2 tsp
Salt -to taste

Method

1.  Chop the onion finely. Slit the green chillies. Chop the spring onions .Crush the garlic pods. After thoroughly washing them. Keep ready all the ingredients.

2.  Now heat oil in a pan. Once it’s hot add in the mustard seeds. Allow them to pop up.

3.  Once it’s done add in the black lentils, fenugreek seeds. Sauté them for a minute.

4. Now add in the green chilly& the crushed garlic pods slits. Sauté them too for a second.

5. Add the finely chopped onions along with the spice powders and salt. Give them a good mix.

6. Once the onions turns soft add in the chopped spring onions. Mix them well. Cover and cook for few minutes. The spring onions won’t take much time to cook.

7. Once done do a taste test and adjust the spices. Our spring onion thoran is ready to serve.

8. Serve it along with steamed rice or rotis . Enjoy...!
          
Ulli poo thoran served with  kuthari choru(red boiled rice) and vendaykka tomato curry(okra tomato curry)

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Tuesday 23 December 2014

Chickpea salad

                                                Chickpea salad

CHICKPEA SALAD SERVED WITH GINGER TEA

Ingredients
Chick pea- 1/4 cup
Onion-1
 Tomato -1
Cilantro/coriander leaves-2-3 tbsp
Salt to taste
Chili powder-1/2 tsp
Cumin powder-1/2 tsp
 Lime juice 1 tsp

Method

1. Soak chick pea overnight. Next day, wash it thoroughly and pressure cook and keep it aside.

2. Finely chop onions, tomato and cilantro..

3. Take mixing bowl add all the ingredients and give them a good toss.

4. Our easy peasy chickpea salad is ready to serve. Enjoy..!                        

 Note:To make it extra spicy you are free to add finely chopped green chilies too..
                                   
                                            Shaadi.com Indian Matrimonials

Thursday 18 December 2014

SPICY VEGETABLE STEW

                                SPICY  VEGETABLE STEW
        
SPICY VEGETABLE STEW

Serves- 2-3
Ingredients

Potato chopped-1 cup
Onion -1 cup
Cauliflower florets-1/2 cup

Oil/coconut oil/sun flower oil-1 tbsp
Mustard seeds-1 tsp
Ginger- 1 tsp
Garlic-1 tsp
Green chilly-2

Turmeric powder-1/2 tsp
Garam  masala- 1/2 tsp
Salt to taste

Thick coconut milk -3/4 cup
Dilute coconut milk /water to cook the veggies
Water as needed

Coconut oil-1 tsp( optional)

Method

1. Pressure cook, peel and cube the potatoes and keep them  aside.

2. Chop all the veggies.

3. Clean the florets by soaking in hot water for few minutes and separate the florets into bite size pieces. Keep them aside.

4. In a kadai/pan, heat oil. Once it’s hot add in the mustard seeds and allow them to pop up.

5. Then goes in the chopped ginger, garlic and green chilly slits. Sauté them for few seconds.

6. Add in the chopped onions and cook till they are soft and translucent.

7. Add in the spice powders along with salt and saute them till their raw smell disappears.

8. Once done add in the florets,cubed potatoes and 1/2 cup water or second coconut milk and cook the florets till they are done.

9. Once florets are cooked well pour in the thick coconut milk.

10. Simmer the flame. Do a taste test. Once  the curry starts boiling switch off the flame.

11. Drizzle few drops of coconut oil.enjoy with appam/crepes or idiyappam 
IDIYAPPAM SERVED WITH STEW
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Sunday 14 December 2014

Chinese potato cooked in coconut sauce

                     Koorka thenga aracha curry/sopur kuka ghassi
SOPUR KUKA GHASSI


Cuisine:  Gsb
Serves-2
Ingredients

Chinese potato/koorka -1/2 cup
Salt to taste
Water needed for making gravy

For grinding
Coconut scrapings -1/2 cup
Dry red chilly-2
Turmeric powder/haldi/manjal-1/2 tsp
 Water -1/4- 1/2 cup

For seasoning/tadka/phann
Oil/thel/aenna-2 tsp
Mustard seeds/sarson/kaduku-1 tsp
Fenugreek seeds/methi /uluva-1/4 tsp

Method:

1. Wash peel and chop chinese potato length wise and pressure cook them and keep aside.

2. Make a smooth paste of ingredients given under grinding by adding water. Keep it aside.

3. Now heat a kadai/heavy bottomed pan or vessel ,once it’s hot add in the mustard seeds. Allow them to pop up.

4. Once it pop up add in the fenugreek seeds. Saute for a second or two. Simmer the flame.

5. Add in the cooked pieces and the ground coconut paste. Mix them up quite well.

6. Pour in the water according to the need for your gravy. Add in salt.mix well again.

7. Bring it to a boil. Do a taste test. Our dish is ready to serve. Enjoy it with steamed rice.                                                             

CHINESE POTATO CURRY SERVED WITH RICE,CABBAGE STIR FRY AND DATES LEMON PICKLE
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Thursday 11 December 2014

Chicken curry

                                               Kerala style- chicken curry
CHICKEN CURRY

Serves-3/4
Cuisine- Kerala
Ingredients

Chicken-350gms
Eastern chicken masala-2 tsp

Coconut oil(or any oil of your choice) -2 tbsp
Mustard-1 tsp
Fenugreek seeds-1/4 tsp

Ginger-1/2 tbsp
Garlic-1/2 tbsp
Green chilly3-4

Onion -3-4 medium sized ones
Tomato-2 big ones

Turmeric powder-1/2 tsp
Coriander powder-1-2 tsp
Red chilly powder -1-2 tsp
Eastern chicken masala -1 -2 tsp
Water as needed
Salt to taste

Coconut oil-1 tsp
Curry leaves-2 sprigs

Method

1. Wash and clean the chicken pieces. Marinate it with chicken masala and leave aside for 10 minutes.

2. Now slice the ginger, garlic, green chillies, onions and tomatoes. Keep everything ready.

3. Heat a pan add 2 tbsp of oil. Once it’s hot add in the mustard seeds and fenugrek seeds.

4. Once mustard seeds pop up add in the ginger, garlic and green chilly julienne. Saute for few seconds.

5. Now add in the onion slices and sauté till they become brown soft and translucent.

6. Then add in the tomatoes and little salt. Cook till they become mushy.

7. Once done add in the marinated chicken pieces. Give them a good toss.

8. Now mix turmeric powder, chilly powder, coriander powder, chicken masala in a bowl. Add in a tablespoon of water .mix well and pour into the pan.

9. Mix everything well. Add salt to taste.

10. Cover & cook till the chicken pieces are done.

11. Once pieces are well cooked add in  a fist full of curry leaves and drizzle few drops of coconut oil and close the pan with a lid and allow the flavors to blend well .

12. Enjoy with ghee rice/steamed rice or with rotis/chapthy..
                                                                                                  
CHICKEN CURRY SERVED WITH STEAMED RICE,GOBI  FRY & CHICKEN FRY 

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Wednesday 10 December 2014

Prawns curry with coconut milk Kerala style

                                  Kerala style - Chemeen palu curry 



Cooking with my buddy  Athira Ram
Serves-3/4

Ingredients

Chemeen/prawns-300g
 Oil-tbsp+1 tsp(strongly recommend coconut oil)
Mustard seeds-1 tsp
Ginger-1 inch piece
Garlic-4/5 pods
Shallots/pearl onion/kujulli/ulli-1/3 cup
Tomato-2
Haldi/turmeric powder-1/2 tsp                                                                                                 Malli podi /coriander powder-1-2 tsp
Red chillli powder/mulagu podi-1-2 tsp
Salt-1-tsp
Thick coconut milk-1 1/4 cup
 Curry leaves-a handful

Method

1. Wash, clean and de-vein the prawns. Keep it aside.

2. Heat coconut oil in a pan; once it’s hot add mustard seeds. Allow them to pop up.

3. Now add in finely chopped ginger and garlic and saute for few minutes.

4. Now it’s time to add in the sliced shallots. Saute till they become soft and translucent.

5. Add all the spice powders. Give them a good mix.

6. Add the chopped tomatoes & little salt and cook till they are mushy. If the mixture sticks to the bottom of the pan you can add 1 -3 tbsp of water and mix well and cook.

7. Pour in the thick coconut milk, salt and bring it to a boil.

8. Now time to add prawns & mix well. Cover and cook for few seconds.

9. Once prawns are done, do a taste test.

10. Now add a handful of curry leaves and drizzle few drops of coconut oil .

11. Cover the pan with a lid. Open it only after few minutes so that the flavor of curry leaves will blend nicely along with coconut oil into the curry. Enjoy.
                                                                                                                                  
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Wednesday 3 December 2014

Brined mango in a coconut gravy


   Nonche ambya sasam/Uppu manga curry
ambya sasam served with chinese potatao stir fry and pickle


Cuisine-gsb cuisine
Serves-2
Ingredients

Salted mango/upilitta manga/mango preserve-1
Salt/namak/uppu/meetu as needed

For grinding
Desiccated coconut/thenga peera -3/4 cup
Dry red chillies/vattal mulagu/sukhy lal mirch -3
Water as needed


For seasoning/tadka/thalikaan/phaan
Oil-2 tsp
Mustard seeds/sarson/kaduku-1 tsp
Cumin seeds/jeera/jeerakam-1/2 tsp
Curry leaves/curry pathe/karivepila-1 sprig

Method
1. Take a salted mango from the jar .wash it thoroughly. Now peel off its skin and make rough pieces of it and keep aside.
            
salted mango

2. Now add 1/2 tsp of oil in a tadka/seasoning pan and fry red chillies for few seconds. Keep it aside.          
frying the chillies

3.Take the coconut scrapings/desiccated coconut along with dry red chillies in a mixie jar.
                     
coconut scrapings and dry red chillies in the blender/mixie jar

4. Blend it to a paste. (Not soo smooth paste)
         
ground paste
5. In a pan (cooking vessel of your choice) add this above made paste, peeled skin along with the seed of the mango, and salt.mix it well. You can add water in the mixie jar and add it into the pan according to the amount of gravy you need. So that paste sticking in the jar won’t get wasted.
     
add the paste,mango into the pan/cooking vessel

     6.Now heat a seasoning/tadka pan add remaining oil ,once it’s hot add mustard seeds and allow them to pop up. Then add cumin/jeera  . Allow it to splutter. Finally if you have add the curry leaves.

7. After a second add this tadka into the pan. Give it a good toss. Do a salt taste.                                                      
tadka is added
8. Our uppu manga curry is ready to serve... Enjoy with rice

Shaadi.com Indian Matrimonials

Monday 24 November 2014

ALOO CHAT

                                                        ALOO CHAT
  
ALOO CHAAT

INGREDIENTS

ALOO/POTATO-3 MEDIUM SIZED ONES
ONION-1/2
TOMATO-1/2
CORIANDER LEAVES-2-3 TBSP

Garam masala-1-2 TSP
SOYA SAUCE-1 TSP
GREEN CHILLY SAUCE-1/2 TSP
TOMATO SAUCE-1-2 TSP
SALT
OIL-1 TBSP

FOR TOPPING

SEV-1/4 CUP
CORN FLAKES-1/4 CUP
ONION-1/2 OF A MEDIUM SIZED ONE
TOMATO-1/2   "
CILANTO-2 TBSP

Method
1.PRESSURE COOK ALOO.PEEL ITS SKIN OFF AND MASH IT WITHOUT ANY BIG CHUNKS.

2.MIX SOYA SAUCE TOMATO SAUCE AND GREEN CHILLY SAUCE WITH A TABLE SPOON OF WATER AND KEEP IT ASIDE.

3.HEAT OIL IN A PAN OR GRIDDLE ADD MASHED ALOO,HALF OF AN ONION & TOMATO,CILANTRO ,TANDOORI MASALA,SAUCES AND SALT.

4.MIX WELL AND STIR CONTINUOUSLY FOR FEW MINUTES.

5.IF IT TENDS TO STICK TO THE PAN ,ADD 1-2 TBSP OF WATER AND CONTINUE TO MIX.

6.ONCE EVERYTHING IS MIXED DO A TASTE TEST AND ADJUST THE TANDOORI MASALA AND SALT.

7.REMOVE IT ON TO A SERVING PLATE SPREAD IT NICELY.NOW TOP IT OF WITH A GENEROUS AMOUNT OF SEV,PLAIN CORNFLAKES.NOW SPRINKLE FIENLY CHOPPED TOMATO ,ONION AND CILANTRO.ENJOY..

                                                                                                    
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Saturday 22 November 2014

Banana nuts milkshake

                                        Banana nuts milkshake
 
                                       

 Serves: 1

Ingredients for blending

Banana-2
Milk-1 glass
Sugar-1tbsp
Cashews-4
Almonds-4
Vanilla ice cream(store bought)-35 ml

For topping

Hershey's chocolate syrup-1 tbsp
Raisins/kismis-4/5
Vanilla ice cream-35ml

Method

1. Take all the ingredients for blending in a blender. Blend it to a smooth puree.
   
INGREDIENTS

ITEMS IN BLENDER & ITEMS FOR TOPPINGS




















2.Top it with ice cream,chocolate syrup and raisins...

3.  Enjoy


FOR OTHER MILKSHAKES IN THE SITE USE THE LINKS BELOW

Banana nuts milkshake
http://manjuvinodzkitchen.blogspot.in/2014/11/banana-nuts-milkshake-serves1.html

Chikoo milkshake
http://manjuvinodzkitchen.blogspot.in/2014/11/milkshake-ingredient-milk-1-glass.html

Apple & dry fruits milkshake
http://manjuvinodzkitchen.blogspot.in/2014/11/apple-and-dry-fruitsdates-milkshake.html

Shaadi.com Indian Matrimonials

Wednesday 19 November 2014

Cucumber carrot salad

                  Cucumber carrot  raita

Serves-1
Ingredients

Finely chopped salad cucumber-1/3 cup
Finely chopped carrot-2-3 tbsp
Finely chopped green chilly-1 /2 tsp

Curd/thick yogurt-1/4 cup
Salt as needed
Kashmiri chilli powder & roasted cumin powder to sprinkle

Method
1. In a mixing bowl add chopped carrots, cucumber, green chillies, curd and give them a good toss.

2. Sprinkle salt, Kashmiri chilli powder& roasted cumin powder. Toss them well. Our raita is ready to serve.Enjoy with paratas or with one pot meals (biriyani/pulav)
         

CHILLI VINDALOO

                                BHAJJI MULAGU VINDALOO


Serves: 2- 3
Ingredients                                                                                
CHILLY

Chillies-4
Turmeric powder/haldi-1/4 tsp
Salt/namak as needed

Onion/pyaaz-2 medium sized
Ginger & garlic chopped-1 tsp
Tomato-2 medium sized
Sugar a pinch
Vinegar -1 tsp
Oil-1-2 tblsp
Water-1 -1 1/2 cups

For grinding
Mustard seeds-1 tsp
Kashmiri chilli powder-1 tsp
Cumin seeds-1 tsp
Fenugreek seeds-1/4 tsp

Method

1. Take the ingredients given under grinding in a blender &blend it to a fine powder. Then add 1-2 tbsp of water and make a smooth paste out of it. Keep it ready.

2. Chop chillies length wise. Marinate it with turmeric powder &salt .keep it aside for at least 15 minutes.

3. Now heat 1 tsp oil in a pan and fry the chilies till golden brown patches on the chilies. Keep it aside.

4. Now in the same pan add 1 tsp of oil and fry the onions till soft.

5. Add remaining oil, ginger garlic paste. Sauté for 1 -2 minutes.

6. Add in the paste and mix well.

7. Then add in the chopped tomatoes, salt and the spice powders. Cook till tomatoes are mushy.

8. Once done add in water and bring it to a boil.

9. Once the water starts bubbling add in the fried chilies pinch of sugar and vinegar. Do a taste test and adjust the spices. Switch off the flame. Our curry is ready to serve. Enjoy with rice or with Indian breads (paratas/rotis)
                                          
PALAK & SPICY PARATA SERVED WITH CHILLY VINDALOO & CUCUMBER CARROT RAITA
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Tuesday 18 November 2014

CHIKOO MILKSHAKE

                                       Sapota milkshake

CHIKOO MILKSHAKE

Ingredients                                

Milk- 1 glass
Sapota/chikoo-2 medium sized
Almonds-5/6
 Sugar -1-2 tsp

METHOD

1. Keep ready all our ingredients. Don't forget to remove the seeds and peel off the skin of chikoo.

                        

2.Take all the ingredients in a blender. Blend it well. Our milkshake is ready to serve.

3. If chikoo is so sweet then you can avoid sugar and make your drink still healthier.Enjoy.
                                                     Shaadi.com Indian Matrimonials

Saturday 8 November 2014

SET DOSA

                                 Poha dosa/rice flakes crepes

SET DOSA SERVED WITH VADA CURRY


Cooking with paternal aunt,Sheela Aravind
Ingredients

Raw rice-2 cups
Aval/poha/flattened rice-1 cup
Urad dal/biri dal/uzunnu parippu-1/2 cup
Fenugreek seeds/methi/uluva-1 tsp

Note: I strongly recommend  strictly using the amount of ingredients as mentioned above. If the batter is more than what you needed, you can refrigerate it immediately after your use and take it again after one day.

Method

1. Wash clean thoroughly and soak rice, urad dal and methi seeds for a minimum of 5 hours.

2. One hour before grinding soak poha/ rice flakes in 1 1/2 cups of water for 15 minutes and then squeeze water out of it and remove it to a dry plate and keep it aside.

3. Once it been 5 hours grind together rice ,urad dal and methi seeds to a fine smooth paste .once this above paste is half done add poha/rice flakes and grind along with it to a smooth paste.

4. Add needed amount of salt, mix well. And allow it to ferment overnight.

5. Next day just give it a good mix again.

6. Now heat a dosa pan. Drizzle little oil and once tawa is hot, add a ladle full batter and don't spread too much, just make a small circle..When one side is cooked flip it off and cook the other side too.

Serve this crepes/dosa with vada curry/dal fritters in a spicy gravy...You will love it.                                                              

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