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Monday, 29 December 2014

okra tomato curry

                  Vendaykka Thakali curry Kerala style/okra tomato curry -Kerala  style

Cooking with friend
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 -KERALA STYLE











OKRA TOMATO CURRY SERVED WITH BOILED RICE AND SPRING ONION  DRY CURRY



PICKLE,SPRING ONION DRY CURRY .OKRA TOMATO CURRY SERVED WITH RED BOILED RICE

thankz alot to my dearest friend priyanka for the recipe 

Shaadi.com Indian Matrimonials

Spring onion cooked with coconut scraping

             Spring onion/Ulli poo thoran/Spring onion cooked with coconut scrapings
   


Serves-2  

Ingredients

Spring onion -1 bunch
Coconut scrapings -3 tbsp

Oil (recommend for using coconut oil if possible)        -2 tsp
Mustard seeds/sarson/soriso/kaduku/sasam                    -1/2 tsp
Black gram or lentil /urad dal/uzunnu parippu              -1/2 tsp
Fenugrek seeds/methi seeds/uluva                                 -1/4 tsp
Green chilly/hari mirch/pacha mulagu/miryasaangh      -1
Onion/pyaas/savala-1
Garlic/lehsun/veluthulli/losuun pods-3
Turmeric powder/haldi/manjal podi-1/4 tsp
 Red chilli powder/mulagu podi-1/2 tsp
Salt /namak/uppu/meeth -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 .

9. Enjoy...!
          
SPRING ONION THORAN

Ulli poo thoran served with  kuthari choru(red boiled rice) and vendaykka tomato curry(okra tomato curry)

FOR  THE RECIPE OF VENDAYKKA THAKALI CURRY CLICK THE USE BELOW

                                http://manjuvinodzkitchen.blogspot.in/2014/12/vendaykka-takali-curry-kerala-styleokra.html




Shaadi.com Indian Matrimonials
Shaadi.com Indian Matrimonials

Monday, 22 December 2014

Chickpea salad

                                        Chickpea salad

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..
                                   
CHICKPEA SALAD SERVED WITH GINGER TEA
                                       


Shaadi.com Indian Matrimonials

Wednesday, 17 December 2014

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 or rice noodles..

For the recipe of Idiyappam  use the link below:
 http://manjuvinodzkitchen.blogspot.in/2015/02/idiyappam-rice-flour-noodlesnool-appam.html           

SPICY VEGETABLE STEW

IDIYAPPAM SERVED WITH STEW
Shaadi.com Indian Matrimonials

Sunday, 14 December 2014

Chinese potato cooked in coconut sauce

Chinese potato cooked in coconut sauce/koorka thenga aracha curry/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.

8. Enjoy it with steamed rice.. :)

I would highly appreciate if you share similar recipes from your cook book..

                                                              
SOPUR KUKA GHASSI

CHINESE POTATO CURRY SERVED WITH RICE,CABBAGE STIR FRY AND DATES LEMON PICKLE

Shaadi.com Indian Matrimonials

Thursday, 11 December 2014

chicken curry

                                         Kerala style- 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 juliennes. 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..
    

I will appreciate if you guys share the special chicken curry of your family in the comments below..
Hoping to hear from you guys..
                                                             
CHICKEN CURRY



                                   
CHICKEN CURRY SERVED WITH STEAMED RICE,GOBI  FRY & CHICKEN FRY 
FOR THE RECIPE OF GOBI FRY USE LINK BELOW

http://manjuvinodzkitchen.blogspot.in/2015/01/chilli-fry-recipe-courtesy-meena-maam.html




Shaadi.com Indian Matrimonials

Tuesday, 9 December 2014

Prawns cooked in coconut milk

                        Kerala style - Chemeen palu curry/ Prawns cooked in coconut milk

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  the final ingredient ,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..

12. Enjoy

For other prawns recipes use the links below

Kerala style prawns masala:
http://manjuvinodzkitchen.blogspot.in/2014/07/prawns-masala-prawns-100g-onion-2.html

Prawns and mango curry /konjumanga
http://manjuvinodzkitchen.blogspot.in/2014/07/prawns-and-mango-currykonjum-manga.html

Prawns curry
http://manjuvinodzkitchen.blogspot.in/2014/10/prawns-currychemeen-curry-ingredients.html

CAN YOU TOO SHARE A DELICIOUS RECIPE OF PRAWNS WITH US..?
HOPE TO SEE A NEW RECIPE IN THE COMMENTS BELOW IF TIME PERMITS..!
WAITING..!                                                                                                                                                      
chemeen palu curry
                                                                                                                                                                                                      
Shaadi.com Indian Matrimonials

Tuesday, 2 December 2014

UPPU MANGA CURRY


Nonche ambya sasam/uppu manga curry/salted mango in a coconut gravy

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

ambya sasam served with koorka(chinese potatao stir fry) maezukkuvaraty and pickle
Shaadi.com Indian Matrimonials