DALMA

                      Dalma- an odia style dal loaded with veggies 
                                             

Serves-2 -3
Cuisine:Oriyan

Ingredients

Oil-2  cup
Phanch phutna-1tsp
Toor dal/arhar dal/thuvaraparippu/pigeon pea-1/3  cup
Vegetables of your choice-1 1/2  cup

I used just 3 vegetables
Raw plantain-1/2  cup
Pumpkin-1/2  cup
Brinjal/egg plant-1/2 cup
Note: can also use potato ,onion,tomato,papaya,radish ,beans etc..

To make the roasted powder
Cumin seeds-1 tsp
Dry red chilly-3
Salt to taste
Turmeric powder-1/2 tsp
Water as per gravy requirement

Method

1.Wash and clean the dal/lentil and keep aside

2.Chop the veggies of your choice.Keep it aside.

Ingredients

PHANCH PHUTNA: (source:from internet)

3.Now pressure cook the dal along with vegetables till they are done.Keep them aside.

4.Meanwhile we can make the roasted powder.For that take your tadka pan and dry roast cumin seeds along with dry red chillies.

Dry roasting cumin and dry red chillies

5.Once they are roasted well ,transfer them into a blender and powder them.Keep it aside.                        
6.Heat oil in a kadai,once hot add in the phanch phutna and allow them to pop up.
                                               

phanch phutna in oil

7.Add into it the cooked dal along with veggies.Mix them well.

added cooked dal along with veggies

8.Pour in the required amount of water as per your gravy consistency and requirement.(i used about 1-1 1/2 cups of water)

9.Sprinkle salt to taste and turmeric powder.

added salt and haldi

10.Bring them to a boil.Now sprinkle the dry roasted powder.

sprinkled dry roasted powder

11.Do a taste test and adjust the salt.OUR DALMA IS READY TO SERVE..ENJOY with rice..!!                                                              

INSTANT MANGO PICKLE

                                                        Mango pickle

RECIPE COURTESY :ATHIRA RAM
Ingredients

Chopped mangoes-2 cups
Oil- 2 tbsp
Mustard seeds- 1tsp
Garlic- 10 pods
Green chilly-2 - 3
Curry leaves - 1 sprig

Spice powders used
Red chilly powder-1 -2 tsp
Turmeric powder-1/2 tsp
Salt to taste
Fenugreek powder-1/2 tsp
Asa foetida  to sprinkle

Method

1.Wash ,clean and chop the mangoes.Keep them aside.

2.Heat oil in a kadai once it is hot add in the mustard seeds and allow them to splutter.The flame should be kept at maximum.

3.Now add in the whole garlic pods,green chilly pieces & curry leaves.Lower the flame  & saute them nicely.

4.Switch of the flame and into it immediately add in all the powders and saute them nicely so as to get rid of there raw flavor.Be careful not to burn them.

5. Wait till the above mix is cooled completely.It is a must.

6.Once it is completely cooled you can in the chopped mangoes and mix them well.

                                         
Note:this is very important because if you add in the mangoes before the mixture is cooled ,mangoes will get cooked in that heat and will release moisture and there is a chance of the  pickle getting spoilt within few days.

7.Do a taste test and  adjust the spices.Pickle is ready to be served..Sterilize a jar by keeping under sun and transfer the pickle into it and keep it airtight.Enjoy..!!!                                       

FISH FENUGREEK CURRY

                         Meen uluva curry/methi machhi -Kerala style 

RECIPE COURTESY :LEKSHMI PRAKASH
Ingredients

Fish pieces-6
Tomato-1(optional)
Onion-1(optional)

 Malabar tamarind/kudampuli-2
Oil-2tsp+2 tsp
Water- 1-2 cups

For making  the Paste
Coriander powder-5-6 tsp
Chilly powder     - 4-5 tsp
Fenugreek powder-1 tsp
Shallots-14
Water-1/4 cup

Method                                                                                                                                          

1.Wash and clean the fish pieces thoroughly in water.Keep aside.Chop the onion and tomato into thin slices and keep them ready too.

 

2.If you have fenugreek powder handy then carry on with the next step .Otherwise let us make the fenugreek powder.

3.For that take a teaspoon of fenugreek in a tadka pan and roast it well.Be careful not to burn them.

4.Once they are dark brown in color switch off the flame transfer them into a mortar and powder them finely as possible using a pestle and keep it aside.

5.Now let us make the paste by grinding all the ingredients mentioned under the label 'for making the paste' to a smooth paste.

paste is ready

6.Lets us start making the curry.Heat oil in  a kadai once it is hot add in the sliced onions and tomatoes along with salt and cook them till they are soft and lightly browned.

7.Make a well in the center, add in the remaining oil into it pour the smooth paste and saute till the raw smell goes off.

8.Add in the Malabar tamarind  & water required to full fill your gravy requirements and bring it to a boil.

9.Once it starts bubbling do a taste test and adjust the spices.Now add in the fish pieces ,cover and cook till the fish pieces are done.

10.Again for a one final time, do a taste check and switch of the flame.Enjoy with steamed rice..!!!

FISH COOKED IN BANANA LEAF,FISH CURRY,FISH FRY SERVED WITH RICE AND MANGO PICKLE

ASTRAM

               Astram - an authentic dish from Kerala
                                             

     

RECIPE COURTESY :LEKSHMI PRAKASH my dearest friend
Ingredients

Taro root/chembhu/tharo jhad/mande/-1/2 cup
Purple yam/kaachil/water yam/rasa valli kilangu-1 cup
Tamarind/emli- a gooseberry size

To make the paste
Coconut grated-1/2 cup
Cumin seeds/jeera/nala jeerakam-1 tsp
Shallots/pearl onions/kunjulli-4-7

For the seasoning/tadka/phann/thalikaan
Oil(coconut oil is recommended strongly)-2 tsp
Mustard seeds/rai/sarson/soriso/kaduku/sasam-1 tsp
Turmeric powder/haldi/manjal-1/2 tsp
Salt to taste
Chilly powder- 1/2 - 1 tsp(optional)

Method

1.Clean ,wash and pressure cook the veggies along with a gooseberry size tamarind.

Note:The vegetables should be cooked thoroughly.

2.Lets make the paste

3.For that take the coconut scrapings ,cumin seeds and shallots in a mixie jar and adding 1/4 cup water blend it to a not so smooth paste.Keep it aside.

4.Take a kadai add the cooked veggies along with the ground paste and bring it to a boil.Don't forget to add salt at this stage.

NOTE:Be careful while adding salt as we have already added tamarind.
If you are using curd/yogurt skip the tamarind and add curd at this stage & mix well.*Pour some water in the blender shake it well and add it into the curry to avoid the wastage.

5.Bring it to a boil.Do a taste test and adjust the salt.

NOTE:If the curry tends to be too thick or you need gravy, feel free to add water at this stage and bring it to a consistency to satisfy your requirement
                                                     or
In case  if the gravy is too watery add in little more amount of coconut +jeera+shallots paste into the curry .So that the gravy will become thick.

6.Switch off the flame.

Lets do the seasoning

7.Take the tadka/seasoning pan add a teaspoon of oil.

8.Once it is hot add in a teaspoon of mustard seeds when they pop up add in a handful of curry leaves.Saute for a second .

9.Pour this seasoning over the above made curry.Mix well.

10.Our curry is ready to serve .It can be relished along with steamed rice as well as with Indian flat bread or rotis /chapthy/phulka                                    

Astram served with steamed rice and beet talasini                                            

VEGGIE MOMOS

                                                          Veggie Momos
                                            
Serves-2-3
Ingredients

For the outer wrap
All purpose flour/maida- 1 cup(makes 8 large momos)
Salt to taste
Water required to knead the dough
Oil-1 tbsp

For Filling
Oil-1 tsp
Garlic-3/5 pods(we are garlic lovers.you can decrease the number of pods)
Onion-1/4 cup
Capsicum/bell pepper finely chopped-1/4 cup
Carrot finely chopped-1/4 cup
Cabbage finely chopped-1/2 cup

Sugar-1/2 tsp
Salt to taste
Pepper powder-1 - 1/2 tsp
Soy sauce-1/2 - 1 tsp

Method

1.Lets make the filling ...

2.Take a pan add a teaspoon of oil.

3.Once it is hot add in the finely chopped garlic.Saute them for a second.

4.Add in the onions and capsicum.Saute them for few seconds.

5.Time to add the carrots,cabbage along with sugar and salt.Cook till they are half done so that the vegetables will stay crunchy.

6.Finally add in the soy sauce and pepper powder.Toss them well.Cover and cook for a minute or two.

7.Our filling is ready.

For making the outer cover...

1.Take all the dry ingredients for the outer wrap in a mixing bowl and mix them up.Now add oil and mix again.

2.Add water, little by little and knead it so as to get a stiff dough.

3.Pinch  balls of equal size and roll each ball into small circles.

Assembling process...

4.Spoon some filling in the center.Secure it by bringing the edges together in the form of pleats.

5.Pinch of the excess dough.Twist it slightly so that the pleats looks beautiful.

6.Steam for 8 minutes.Check whether the outer covering has become little transparent,as shown in the second pic and if the filling is visible ,momos are done..

7.Serve with chilly tomato sauce /schezwan sauce or dips of your choice..Enjoy..!!

tiny tot momos

VEGGIE SANDWICH TOAST

                                             Veggie sandwich toast 

veggie sandwich toast

Serves:2
Ingredients

Bread slices-6
Amul cheese spread  &Tomato ketchup to spread generously

Salad cucumber circles-12
Onion rings-3
Cherry tomato rings-12
Oregano-1 tbsp
Salt to taste
Pepper powder to sprinkle on top of veggies

Method

1.Spread Amul cheese on one slice and ketchup on another slice.

2.Now take 4 tomato and cucumber circles,1 onion ring and arrange them on one slice .

3.Sprinkle a pinch of salt ,pepper powder and oregano.

4.Toast them nicely.Do the same with rest of the slices.ENJOY..!!!

Note:you are free to add capsicum/bell peppers, mashed potato ,beet root , paneer or mushrooms as per your choice.You can also sprinkle seasonings/cheese/sauces of your choice.                                                            

POTATO ROAST ROLL

                                                    Potato roast roll
                                     
This potato roast recipe was introduced to me by a friend RETHISH G PRABHU  in a lovely food group.I altered it slightly to my needs and made this into a healthy filling meal loaded with veggies.Thank you Rethish annu for this lovely recipe.

Ingredients for making potato roast

Baby potatoes-10
Tomato sauce-1-2 tsp
Soy sauce-1 tsp
Kasuri methi-1 tsp

For marination
Rice flour-1-2 tbsp
Red chilly powder-1 tsp
Turmeric powder-1/2 tsp
Salt to taste
Coriander powder-1 tsp
Dry mango powder-1 tsp
Roasted cumin powder-1 tsp

For seasoning
Oil-1 tbsp
Cumin seeds-1/2 tsp
Fennel seeds-1/2 tsp
Crushed ginger-1 tsp
Crushed garlic-1 tsp

Ingredients used  for assembling the roll
Rotis/Chapathy -2
Grated carrots 1/4 cup
Sliced onions from 1/2 of a medium sized one
Curd-2 tbsp
Bell pepper fingers-4
Chaat masala to sprinkle

Method

1.Pressure cook the baby potatoes.peel n cube them i you prefer and keep aside.

2.Now take a mixing bowl add all the ingredients or marination into it along with baby potatoes.Toss them well.keep aside for atleast 15 minutes.

3.Now heat oil in a kadai ,once it is hot add in the cumin seeds and fennel seeds.

4.Once it pops up add in the crushed ginger and garlic.saute them or few seconds.

5.Time to add in the marinated potatoes.mix well.

6.Let it fry for few second on slow flame till potatoes get s slight brown markings on them,

7.Once done add in the sauces and kasuri methi.Toss well.

8.Do a taste test and you are free to adjust the spices .

Now time to asssemble

Take a roti/chapathy/indian flat bread of your choice.

Sprinkle grated carrots generously over it.Place a spoon or 2 of potato roast.

Place few slices of onion and bell peppers.Pour a tablespoon of curd over it.

Sprinkle chaat masala according to your taste.Roll it and secure it using a tooth pick.Enjoy..!

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SPICY BUTTERMILK

                                          SAMBHARAM

Cusine:Kerala
Serves-1
Ingredients

Curd/yogurt/thayru/thaak-1/2 cup
Water-1/2 cup
Ginger/adrak/inji/alae-1/2 tbsp
Shallots/pearl onions-3 -4
Curry leaves/kady patha/karivepila/karbhapathy-a handful
Green chillies-2
Salt to taste
  Feel free to increase or decrease the amount of ingredients according to the taste of your family members

Method
1.Crush ginger,shallots and green chilies using a mortar and pestle

ingredients

crushed mixture

2.Beat curd ,water and salt in a mixie jar, now  into it  add all the crushed ingredients.Pulse it two or three times.

3.Do a taste test.It should have that spiciness of ginger and chillies. Transfer it into serving khullads or glasses.Enjoy.

                                           

WATERMELON SALAD

                                          Watermelon salad

Ingredients

Water melon chunks-1 cup
Onion-1
Tomato-1

Spice powders used
Roasted cumin powder-1/2 tsp
Chaat masala-1/2 tsp
Salt to taste
Lemon juice from half of a lime

Method

Slice tomato and onion. Deseed the watermelon chunks.Now transfer all the ingredients into a mixing bowl.Toss them well.Finally squeeze lime juice.Serve and enjoy..
                              

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Kerala Green peas masala with coconut milk

                        Green Peas Masala - Kerala style

                 

 This recipe was shared by my friend Archana in a blog.We loved it a lot and thought of sharing the same with you all.so here goes the recipe.

Serves-2 -3
INGREDIENTS
Green peas- 1/3 cup
Potato-4 small size
Salt to taste
Turmeric powder -1/2 tsp

Oil-1 tbsp(suggest coconut oil)
Kadukku/mustard seeds- 1 tsp
Curry leaves- 1 sprig
Ginger-1 "piece
Garlic-4-5 pods
Green chilly-1 -2
Onion-2 medium size
Tomato-2 medium size

Coriander powder-2 tsp
Chicken masala-2 tsp(suggest to use kerala brands like eastern chicken masala/nirapara)

Water as needed
Thick coconut milk- 1/3 cup

Method

1.Extract coconut milk and keep aside.Chop all the veggies and keep it aside.

2.Wash and clean the peas and potato and pressure cook it adding salt and turmeric powder.Keep it aside.

3.Heat oil in a kadai. once it is hot add in the mustard seeds.Allow them to pop up.

4.Once done add in the curry leaves.Saute for a second.

5.Time to throw in the onions along with crushed ginger,garlic and green chillies. Saute till they become soft and translucent.

6.Add in the spice powders like the coriander powder and chicken masala.Mix well.

7.Once its raw smell goes off add in the cooked peas and cubed potato chunks.Mix again.

8.Finally add in the main ingredient that impart flavour to the dish ,the coconut milk.mix well.Switch off the flame just before it starts bubbling.

9.If you wish drizzle few drops of coconut oil and keep it covered till you serve it..

10.Enjoy with Appam,Idiyapaam,Kerala porotta or even with Ghee rice ..

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APPLE SHRIKHAND

                                                Apple Shrikhand

APPLE SHRIKHAND

Serves -2
Ingredients

Curd/yogurt- 1 1/2 cup
Apple-1/2 of a small apple
sugar-2 tbsp

To Garnish
Dry fruits of your choice

Method

1.Take 1 1/2 cup of curd in a kitchen towel .Tie a knot or if u dont know then, no issues you can put an elastic rubber band and hang it for 3-5 hours,so that all the water in it will drip off.

2.Once done scoop out all that hung curd from the towel.

3.Pour it in a blender along with sugar and  blend  well .Make sure that there are no lumps in it.
Note:While blending if you prefer you are free to add saffron strands or crushed cardomom as well.

4.Transfer it into a serving bowl..Garnish with dry fruits or even with apple slices and serve as such or chill .Enjoy.
Note:if you dont like the apple flavour in it then just avoid the apple and enjoy the plain shrikhand.
        :if you like mangoes then instead of apple add mango puree(for that just pulse mango pieces in a blender without adding water .our puree is ready to use)and make mango shrikhand.

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GARLIC TOAST

                 Cheese Chilli Garlic Toast on stove top

Serves:1
Ingredients

Bread slice-2
Cheese-1 cube small one
Green chilly-1
Garlic-3 pods
Salt to taste
Pepper powder- a pinch
Ghee - 1tsp

Method

1.Grate the cheese cube in a small bowl.Finely chop the de-seeded green chilly and garlic .Pour it along with the grated cheese.give them a toss.

2.Sprinkle a pinch of  salt and pepper powder.mix again.

3.Divide the mixture into 2 portions.Keep it aside.

4.Now take the bread slices sprinkle half of the mixture on one and the other half on the other bread slice.

5.Heat a dosa pan on medium flame,drizzle little ghee on the pan and place carefully both the slices .

6.Cover and cook on very low flame till the cheese melts.Be careful not to burn the bread slices.Our cheesy garlicky toast is ready to serve.Enjoy.
                  

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ANCHOVIES COOKED WITH GARLIC & COCONUT

 
     Kerala Style Meen peera/Netholi thoran

 Cuisine:Kerala
Serves :2
Ingredients

Anchovies/netholi -200grams
Salt to taste
Turmeric powder- 1/4 tsp

For Crushing
Coconut scrapings-1/2 cup
Garlic - 4-5 pods
Ginger-1 inch piece
Shallots- 5-6
Green chilly-1 -2

For Tempering
Oil- 1 -2 tsp
Mustard seeds
Cambogia/Kudampuli/malabar tamarind/brindle berry-2-3

For Garnishing
Curry leaves- 1 sprig
Coconut oil-1 tsp

Method

1.Clean and wash the anchovies several times and keep aside.Soak the kudampuli in 1/4 cup of water .

2.Crush everything coarsely given under the label 'TO CRUSH '.Keep aside.Place a kadai on the stove top.

3.Heat oil .Once it is hot add in the mustard seeds.Allow them to splutter.

4.Once done add in the crushed mixture and saute for few seconds.

5.Now add in the fish .Just give a mix

6.Add in the kudampuli /mangoes along with water,salt and turmeric powder.Give them a good toss.

7.Cover with a lid and cook till its done.It will take only few minutes.

8.Once done ,check for salt .If it tastes good then add 1 sprig of curry leaves and drizzle a teaspoon of coconut oil and keep it covered till you serve it.Enjoy with steamed rice.                                        

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