CAULIFLOWER CHILLI FRY

                               CAULIFLOWER CHILLY FRY
                                                    

        

RECIPE COURTESY :Meena Maam (MEENA JANARDHANAN)

Serves- 1-2

Ingredients

Cauliflower florets:1 cup

Turmeric powder-1/4 tsp

Green chilly-7-10

Salt-1/4 tsp

For marination

Kashmiri chilly powder- 1/ 2 tsp

Hot chilly powder-1/4 tsp

Garam masala- 1/2 tsp

Corn flour-1/2 tbsp

Ginger garlic paste-1/2 tsp

Rice flour-1 tbsp

Red chilly sauce/tomato chilly sauce-1/2 tsp

Soy sauce-1/2 tsp

Salt to taste

Method

1. Wash and clean the florets well in running water. Slit the green slit longitudinally and keep aside.

2. Now boil 1-2 cup water in a pan adding salt and turmeric powder.

3. Once it starts bubbling switch off the stove add the florets into it.

4. Close it with a lid and keep aside for at least 15 minutes.

                                    

florets in hot water

5. After 15 minutes drain those florets and pour them into a mixing bowl.

6. Sprinkle all the ingredients given under the label 'for marination' and give it a good toss. Keep aside for at least an hour

                                             

marinated florets

7.Then heat a kadai/ frying pan and deep fry all the florets.

deep frying the florets

8.Once all the florets are deep fried switch off the flame.

9.Meanwhile the oil will be still hot. So take the green chilly slits on a slotted spoon and dip it in the piping hot oil & fry them nicely. It will take only few seconds.

frying the chillies by dipping in oil on a slotted spoon

Note: don't fry the chilies to brown color. We should retain its green color.

10. Drain them (florets and green chilly slits) on to a paper towel to absorb the excess oil.

11. Our cauliflower chili fry is ready to serve. Enjoy..!

                                                      

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Pumpkin flower fritters

                                                      Mattan poo bhajja

PUMPKIN FLOWER FRITTERS

 Serves 2

Ingredients

Pumpkin flowers-6

Chickpea flour/besan-1/4 cup

Salt                                                              

Chilli powder- 1/4 tsp
Onion-1 TBSP
Water as needed                        

PUMPKIN FLOWERS

Method

1. Wash and clean the pumpkin flowers. Pinch off the light green leaf like structures present on the outer part of the flower. As well as pinch of the inner yellow colored tube like thing.

2. Split the flower into 2 halves.

3. In a mixing bowl add all the dry ingredients along with flower. Give it a good toss and keep aside for few minutes.

4. After 2-5 minutes just take out the flower .keep it aside

5. Now add water little by little and make a thick batter.

6. Add in the flower and coat the flowers well with the batter.

7. Keep a kadai/frying pan on the stove top, add in sufficient oil for deep frying.

8. Once the oil is hot add in the flowers one by one and deep fry them.

9. Once done transfer them onto a tissue paper so as to absorb the excess oil.

10. Serve it piping hot along with a cup of chai/tea/coffee.Enjoy.

Note : Feel free to adjust the spices

        : You can also add pressure cooked, peeled and mashed potato along with the onions into the batter

                                                                                              Shaadi.com Indian Matrimonials

Sardine fish fry

                               Mathi fry -Kerala style

SARDINE FRY

Serves: 2

Ingredients

Sardine fish-10

Oil for deep frying

 Spice powders used

Turmeric powder-1/2 tsp

Red chilly powder-1 tsp

Pepper powder-1/2 tsp

Salt to taste

Lemon juice-1/2 tbsp

Method

1. Wash and clean the fish properly.Put slits on both sides.

2. In a small bowl add all the spice powders along with salt and lemon juice. Mix well.

3. Do a taste test and adjust according to your taste.Now apply this marinade on both sides of the fish.

4. Keep it aside for 1/2- 1 hour.

5. Heat oil in a kadai  and deep fry the fishes.

6. Transfer them on to a tissue paper so as to absorb the excess oil.

7. Our fry is ready to serve. Serve it with sliced onions and lime wedges.

                                                                                                                          

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sharing is caring

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hi my dear viewers...
Instead of sharing my own recipes i thought it would be great if all are able to share there favorite recipes here,so that all of us can enjoy a whole new variety of dishes.So if you are interested you can send your favorite recipes with pictures to my email address with your pics too if you don't mind sending me one.It will be a pleasure for me to share your favorite recipe in my blogmanjuvinodzkitchen.blogspot.com.

NOTE

:DON'T FORGET TO MENTION INGREDIENTS WITH CORRECT MEASUREMENTS AND DETAILED METHOD/STEPS SO THAT IT WILL BE EASY TO UNDERSTAND.

:IT WILL BE GOOD IF YOU HAVE ATLEAST THE PICTURE OF THE FINAL DISH
CHEERS
UR BLOGGER
                                                                                                              HAPPY COOKING
email address:manju.gpai1@gmail.com 

Peanut chaat

                            Healthy mungphali ka chaat

peanut chaat

Serves: 2

Ingredients

Peanuts- 3/4 cup

Zuchinni-1/2 of a medium sized one

Onion-1 small size

Tomato-1

Finely chopped ginger-1/4 tsp

Green chili-2

Half of a medium sized lemon

Sev/deep fried gram flour vermicelli- 1 tbsp

Desiccated coconut-1 tbsp

Spices used

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Chaat masala as per your taste

Salt to taste

Pepper powder-1/2 tsp

Method

1. Chop tomato, green chillies,ginger ,onion & zucchini very finely.

2. If you are using raw peanuts, then roast them well. Keep them aside.

3. Now take all the finely chopped veggies along with peanuts in a large mixing bowl.

4. Now sprinkle all the spice powders .give them a good toss. Keep it ready.

5. Just before serving squeeze half of a lime .mix well

6. Take that in a serving bowl and sprinkle desiccated coconut and sev generously over it.

7. Enjoy with a cup of tea/coffee.

Note:Free to add salad cucumber, coriander leaves etc.Can also add turmeric powder if you wish.Can also use skin less peanuts

                             

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CHICK PEA CURRY

     AMMA'S special- KADALA CURRY

                                  

 This is one of my favorite curries that my mama used to cook for us. Piping hot curry and puttu will be served once we reach back in the evening during our school days. I still remember how eagerly i used to pick up the cilantro leaves and collect it on my plate. It just tasted awesome. Finally after many trials I attained the skill to make puttu and I decided, this is the time to prepare my favorite curry .Though it doesn't taste as tasty as my ammas preparation, my hubby loved it and his compliments resulted in this upload. Though you will find this post really lengthy once you start making the dish you will find it soo very easy. 

Serves-2

Ingredients

Chickpea-1/2 cup

Salt to taste

 Water as needed

To grind

Coconut grated-1/2 cup

Coriander powder/malli podi/dhania ppowder-1-2 tsp

Red chilli powder/mulagu podi/lall mirchi ka powder-1 tsp

Ginger/adrak.inji-1 tsp

Garlic -5-7 pods

Onion-1/2 of a medium sized one

For tempering/tadka/seasoning

Oil-2 tsp

Mustard seeds-1 tsp

Onion-1/2 of a medium sized one

Tomato-2 small ones

To garnish

Coriander leaves/cilantro/malli ella/dhania pathhe-2-3 tbsp

Method

1. Wash and pressure cook the chick pea and keep it aside.

2. Now in a mixie jar take all the ingredients given under 'to grind' and make a not so smooth paste out of it and keep it aside.

3. Take a pan and do the tempering using the ingredients given under 'for tempering'.

4. Let’s start by heating the oil.

5. Once it’s hot add in the mustard seeds. Once it pops up add in the onions and sauté till they attain a brown color.

ADD IN THE CHOPPED ONIONS

 6.Time to add in the chopped tomatoes. Saute for few second till they are soft.

ADD IN THE CHOPPED TOMATOES

7.Now add in the rough paste and saute for 3-5 minutes.

( in between if it sticks to the cooking vessel add few spoons of water)

ADD IN THE PASTE

8.Now goes in the cooked chickpeas. Give them a good toss.

ADD IN THE COOKED CHICKPEAS

9. Pour in needed amount of water according to your gravy need. Stir well.

10. Add in salt to taste. Bring it to a boil.

11. Once it starts bubbling add in the chopped cilantro/coriander leaves.

ADD IN THE CHOPPEED CILANTRO

12. Do a taste test and switch off the flame.

13. Enjoy with puttu or steamed rice cake or even with piping hot steamed rice.

                          

CHICKPEA CURRY SERVED WITH STEAMED RICE CAKE

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chayote stir fry

                                       Chow chow thoran

CHOW CHOW STIR FRY 

Serves :2

Ingredients

Cho cho/chow chow /chayote-1 medium sized

Potato/aloo/urula kizangu/kuuk-1

Grated coconut-3-4 tbsp

Turmeric powder/haldi/manjal podi-1/2 tsp

Chilly powder/lal mirchi powder/mulagu podi/mirya pitto-1/2 - 1 tsp

Salt to taste 

Water  as needed

To temper

Oil-2 tsp

Mustard seeds/sarson/soriso/kaduku/sasam-1 tsp

Fenugreek seeds/methi/uluva-1/4 tsp

Black gram/urad dal/uzunnu parippu/ud dha dali- 1/2 tsp

Crushed garlic pods- 3-4

Finely chopped onion-2 tbsp

Method

1. Wash, clean and chop the chow chow and potato into small cubes. Pressure cook them up to 1 whistle on high flame and 2/3 minutes on low flame. Keep aside.

2. Finely chop the onions. Crush the garlic & keep all the ingredients ready.

3. Heat oil in a kadai/pan

4. Once the oil is hot do the tempering using the ingredients given under the label "to temper".

5. Sauté the onions and garlic till they turn brown in color.

6. Once done, into it add the spice powders (chili powder and turmeric powder). Sauté till there raw smell goes.

7. Now, time to add the finely chopped and pressure cooked chow chow and potato cubes. Give them a good mix.

8. Add needed amount of salt. Cover it with a lid and let it cook for 1-2 minutes. So that in case if any pieces o the veggies are uncooked they will get cooked properly.

9. Once done do a taste test .finally sprinkle coconut scrapings. Give them a final toss & switch off the flame. 

10. Enjoy with steamed rice /rotis (Indian flat breads)

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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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