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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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

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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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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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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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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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

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