SAMBARAM or LABAN DRINK or BUTTER MILK DRINK:

SAMBARAM or LABAN DRINK or BUTTER MILK DRINK: This is a very refreshing natural drink. This is one drink I am sure every Keralite would have had some time or the other. A drink that cools the body during the summer seasons and that existed even before the soft drinks came about. And a 100% healthy option. The aroma and taste it carries is truly amazing. It is salty and lightly spicy. It is seen as a must for any sadhya or the lavish South Indian thali. It is said to improve digestion.

INGREDIENTS:

Butter Milk or Moru – 1 Cup

Curry Leaves – 3 to 4 leaves

Green Chilli – ½ to 1 slit

Ginger – a very small piece

Salt

METHOD:

Add all the ingredients to the blender and mix. Pour in a glass and have. Simple, right?????????

OR

Take the butter milk in a bowl, add the sliced green chilli, ginger, salt and slightly crushed or slit curry leaves and mix well using a spoon. Serve with rice after 5 minutes or so.

RED SPINACH STIR FRY or CHEERA MEZHUKKUPURATTI

RED SPINACH STIR FRY or CHEERA MEZHUKKUPURATTI  : Red Spinach is one of the vegetables I hated as a child. My mom used to make only thoran out of it and I truly hated it. I discovered this one at my in laws place. A simple and good recipe. It tastes better than thoran though. I find this as a better option, even though thoran is a healthier option. I guess you can try it too, if you are a person who finds it hard to eat leafy vegetables. You may even try it with green Palak. Red Palak or Cheera as it is known in Kerala is more popular and available in abundance there.

The health benefits related to red spinach are plenty. Due to its high Fibre content, helps in bowel movement. Helps in boosting the Kidney Function. Good for anaemic patients as it is rich in iron.  Improves eyes sight and strengthens the hair. 

INGREDIENTS:

Red Spinach – a bunch

Dried Red chilly sliced – 2

Or

Green Chilly sliced – 2

Red Onion – 1 big

Salt to taste

Oil – 1 tablespoon or less

Mustard seeds – a pinch

Urad Dhal or uzhunnu parippu or white lentil split – a pinch (optional)

METHOD:

Slice the onions, chillies, and red spinach separately. Take a pan and add oil. Splutter the mustard seeds and add Urad dal till it turns golden brown. Add chillies and sauté for few seconds. Add onions and sweat them. Add the cut spinach and salt and mix well.  Cover the pan with a lid and cook on medium flame. 

Once the spinach is cooked for few minutes, you may turn off the stove. If you do not like the crunch of the leaves, then cook till it becomes really tender. It is advisable to cook till it is lightly tender and yet crunchy.

VEG STEW

VEG STEW: This is a super delicious stew and less spicy in terms of chilli. But the aroma and taste that the stew gets from the rich spices is truly enchanting. It has a mix of vegetables. It goes perfectly well with Appam, Idiyappam and Pathiri. You may even try it with chapattis or poori.

Mushrooms are optional. This is definitely a curry that is power packed with energy and vitamins. No oil is required. Indeed a treat of cholesterol patients. 

INGREDIENTS:

Carrot – 1 big

Potato – 1 big

Button Mushrooms – 5

Red Onions – 2

French Beans – 3

Or

Green Peas fresh or cooked – ¼ cup

Ginger – ½ “ piece

Green chilli – 2 to 3

Coconut Milk – ½ cup thick coconut milk

Turmeric powder – a pinch

Coriander powder – ¼ tablespoon

Garam Masala Powder – ¼ tablespoon

Pepper powder - 1/2 teaspoon (optional)

Cardamom – 2 to 3

Cinnamon – ½ “ piece

Cloves – 2 to 3

Curry leaves – a sprig

Salt to taste

METHOD:

Clean and dice all the vegetables. In a heavy bottom pan, add potato, carrot and water and cook for 2 minutes. 

Add all the other vegetables like onions, ginger, French beans, mushroom and green chilli. Add salt, cloves, cardamom, cinnamon, turmeric powder, coriander powder, garam masala powder, pepper powder and curry leaves and salt.

 Ensure that there is enough water. The vegetables should be covered in water.

 Once the vegetables are well cooked, add the thick coconut milk. Boil for a minute or so.

 Switch off the stove. Allow it to cool for an hour or so. Warm if necessary before serving. 

PRAWNS Or SHRIMP FRY Or KONJU FRY

PRAWNS Or SHRIMP FRY Or KONJU FRY: Prawns has always been one of my favourite sea foods. This is a very simple and easy recipe. The biggest problem with prawns is their cleaning. I always prefer fresh prawns to frozen one. My mother makes a variety of dishes with prawns like fry, theeyal, curry, fried rice, pickle, etc.... This is one of her recipes.

Prawns are known for their calcium and protein content. It helps in fighting cancers due to their high selenium content. It has high omega 3 fatty acids and also has vitamin B12. But it has high cholesterol levels. So people with cholesterol problems should consume less.

So, off to our recipe:

INGREDIENTS:

Prawns – 250 Gms cleaned

Corn flour – 1 tablespoon

Red Chilli powder – 1 teaspoon

Pepper – 1 teaspoon

Turmeric powder - a pinch

Garam masala powder – ¼ tablespoon

Fennel powder – 1 teaspoon

Curry leaves - a sprig

Lime juice of 1 small lime

Salt to taste

Oil for shallow frying

Water to make a paste

METHOD:

Make a smooth paste of - corn flour, red chilli powder, turmeric powder, pepper powder, garam masala powder, fennel powder, curry leaves along with salt and water. Taste the paste lightly and ensure it has right amount of spice and salt. Add the shrimps and mix well. Marinate for 15 to 20 minutes.

Heat oil in a pan and add the prawns one by one using a spoon. Fry both sides till golden brown. Serve Hot!!!!!!!!!!!

NB: You may use rice flour or maida instead of corn flour. But corn flour gives the right crunch.

Do not fry for long as the prawn would become rubbery. 

To clean prawns, dip them in water. Take a prawn; twist its head and pull. The head comes out. Next, start opening its shell from the bottom, near the head area. Tighten two fingers on the tail area, right after the place where the flesh ends. Pull the flesh from the other side. You will get the complete flesh out without breaking them. 

HORSE GRAM Or MUTHIRA Or GAHAT CURRY

HORSE GRAM Or MUTHIRA Or GAHAT CURRY: The word Muthira reminds me of my mother’s words – “Muthira thinal kuthira pole aakum”. All I knew then was if I eat Horse gram I will end up being strong like a horse. I did not really know that it is one of the major food given to horses or rather a cattle feed. But it tastes good. This is one of the beans which are widely used in southern parts of India. But it is lesser known in other parts of the world.

Horse Gram is known to even have medicinal properties. The seed coat has anti oxidant properties. So consume with the seed coat. It is good diet for diabetic people as it reduces the insulin resistance. And as a bean it has high amounts of proteins in it. It is definitely a good choice for adults and kids alike. It goes well with rotis and rice. 

My mother has always cooked it as thoran recipe. But since I like curries more, I tried it in a new way and it ended up being a good one. So let us move on to our super simple recipe. I have cooked it with no oil. You may use oil if required.

INGREDIENTS:

Horse Gram, Soaked – 1 cup

Red Onion – 1 small

Tomato – 1

Turmeric powder – a pinch

Chilli powder – ¼ tablespoon

Curry leaves – a sprig

Salt to taste

Oil – ½ table spoon (optional)

Water

METHOD:

Soak the horse gram for around 4 hours. Take a pressure cooker and add all the other ingredients with enough water to cover all the ingredients and cook. One to two whistles on low heat should be enough. Mix well and serve!

NB: You may add oil along with the other ingredients before cooking. 

Add more water and boil. if you want it to be watery.

BANANA FRY Or KAYA MEZHUKUVARATTY

BANANA FRY Or KAYA MEZHUKUVARATTY: This is a very easy fry. It is crispy and spicy. You may have it with rice or Thali. It adds a variety to everyday food. This dish is widely made in kerala. This is a dish which we would have all cherished as kids. I am sure; it would be an instant hit with kids.  It is made with Green, unripe banana.

INGREDIENTS:

Unripe Banana – 2 or 3

Turmeric powder – a pinch

Red chilli powder – 1 teaspoon or less

Curry leaves – 4 to 5

Salt to taste

Oil – 1 to 2 tablespoon

METHOD:

Clean and cut the green bananas into thin slices. Heat oil in a pan and add the banana pieces and salt. Close the pan with a lid and cook till tender. Add turmeric powder and red chilli and curry leaves and sauté till lightly crisp. Serve!

NB: stir once a while very gently, so that the pieces do not stick to the bottom. Using coconut oil would give more taste and aroma. 

BEAN SPROUT Or CHERUPAYAR MULAPICHATHU or MOONG DAL THORAN

BEAN SPROUT Or CHERUPAYAR MULAPICHATHU or MOONG DAL THORAN: Bean Sprout as we all know is a very healthy and nutritious option. But none of us are fantasised by the option of having it. Some of us adults and even very small kids cannot have sprouts raw because of gastric issues. Sprouts for babies and toddlers should be cooked as they are prone to gastric issues as their digestive system is not well developed. Some of us even do not like its raw taste too. This recipe would definitely bring a change to all that. But always remember sprouts are highly nutritious in their raw form. The more we cook them, the nutrition level decreases.

The speciality of moong dal apart from its high level of protein and fibre content is that it has zero cholesterol and has good amounts of magnesium also. Around 100 grams of cooked moong dal provides only  105 calories. Sprouts are even called as super foods. The carbohydrates and calories decreases almost by 15% in moong dal sprouts as compared to the ordinary moong dal where as their protein and other vitamin and mineral contents increase significantly.

This recipe should very well be incorporated with your breakfast, lunch or even dinner. You may have it with rice, chapattis, khuboos, pita bread or even bread.

INGREDIENTS:

Sprouted Bean, cooked – 1 to ½ cup

Red onion – 1

Scraped coconut – 2 to 3 tablespoons (optional)

Dried red chillies – 2
Turmeric powder - a pinch

Mustard seeds – ½ tablespoon

Curry leaves – a sprig

Oil – 1 tablespoon

Salt to taste

METHOD:

Cook the sprouted beans in Pressure cooker, about a whistle or two. In a pan, heat oil and splutter the mustard seeds along with the dried red chillies. Add the chopped onions and sweat them. Add curry leaves and salt along with scraped coconut and turmeric powder and sauté for a minute. Add cooked sprouts and mix well. Serve!

NB: Do not overcook the sprouts. This is a dry dish, so do not add too much water while you pressure cook the sprouts. Scraped coconut gives a crunch and added taste to the dish. 

EASY RAJMA Or RED KIDNEY BEANS Or VANPAYAR RECIPE

EASY  RAJMA Or RED KIDNEY BEANS Or VANPAYAR  RECIPE: This is my style red kidney beans curry. It is very easy one. I have always been a fan of rajma recipe. I fell in love with this curry while having food at the North Indian restaurants.

Did you know that red kidney beans can prevent blood sugars from sudden hiking after a meal like cinnamon. It also has cholesterol lowering capacity like other beans.  They also have high fiber content. Apart from all this it is also high in proteins and helps replenish the iron in your body especially for women.

However just like they say even amrit in high amounts is bad for you, consuming high amounts of red kidney beans might lead to diarrohea, blood clotting and so on....so check on your amount. After all, a healthy and well balanced diet is what matters...

So, moving on to the recipe:

INGREDIENTS:

Rajma or Red Kidney Beans – ½ cup soaked or canned

Tomato – 1 to 1½

Red Onion – 1 small

Curry leaves – a sprig

Chilli Powder - ¼ tablespoon

Turmeric Powder – a pinch

Garam Masala Powder – 1 teaspoon

Salt to taste

Oil – 1 tablespoon

METHOD:

Soak the red kidney beans overnight preferably.  Take a pressure cooker and add all the ingredients and cook on low flame till done.

Since I soaked it only for around 4 hours I had to increase the time of cooking. I cooked for around 6 to 7 whistles.

Yup! You are done!!! Is that not easy????

MUSHROOM THORAN

MUSHROOM THORAN: I should thank my mom for this awesome recipe. This thoran is an authentic kerala dish.  My early memories of this dish go back to my childhood. I remember during my vacations we used to visit my dad’s home and in the backyard the mushrooms used to sprout. It is so beautiful to see them especially the white ones. My grand mom used to pick them and make dry chutney with them.

The last time I had them was after my delivery. She got few of them for me and my mom prepared this awesome thoran. It was a delight.

Since we do not get those types of mushrooms here, I have done it with button mushrooms available at the super market. It is very tasty as it has the meat masala aroma and taste.

The best thing about button mushrooms is that they contain high amounts of vitamin D, digestive enzymes and proteins.

 “A 2009 case control study of 2,018 women correlated a large decrease of breast cancer incidence in women who consumed mushrooms. Women in the study who consumed fresh mushrooms daily were 64% less likely to develop breast cancer, while those that combined a mushroom diet with regular green tea consumption reduced their risk of breast cancer by nearly 90%.” -  Wikipedia.

That is great information. So, you see mushroom is a great option especially for vegetarians. But do be careful especially if you are plucking them from the wild, there are toxic ones too!!!!!!!

INGREDIENTS:

Button Mushrooms – 6 to 8 big ones

Coconut scraped - 3 to 4 tablespoons

Onion – 1 big

Or

Shallots – 8 to 10

Mustard seeds – 1 teaspoon

Fennel seeds – 2 teaspoon

Turmeric powder – ¼ teaspoon

Chilli powder – ½ tablespoon

Coriander powder – ½ tablespoon

Garam Masala powder – ¼ to ½ tablespoon

Curry leaves – a sprig

Salt to taste

Oil – 1 tablespoon

METHOD:

Clean and chop the mushrooms and onions separately. Heat oil in a pan and splutter the mustard seeds. Add fennel seeds.Once they turn brown, add turmeric, chilli, and coriander and garam masala powder and saute till the raw smell goes.  

Add the scraped coconut, curry leaves, salt, mushrooms and onion. Sauté well and cook on low heat with a lid on. Cook till mushrooms are done or till they are nice and tender.

NB: Do not add water as the water from the mushrooms and onion is enough to get it cooked well. 

You may even try it without coriander powder. 

Using coconut oil gives a different taste and great aroma. 

Cook the entire dish on low heat.

VENDEKA KICHADI or LADY’S FINGER or OKRA KICHADI

VENDEKA KICHADI or LADY’S FINGER or OKRA KICHADI: Okra has been my favourite vegetable of my childhood times. I used to nag my mother around to make okra stir fry. This is one of the first vegetables I learnt to clean and cut as early as 5 or 6 years. I used to tell her that I would cut it and she has to make me the stir fry. My mother has made okra kichadi only once or twice. I will post the okra stir fry some other time.

This dish goes perfectly well with rice especially as a part of the traditional sadhya.

Okra is one of the most low calorie vegetables. It contains a lot of fiber, vitamin A, C and K. It is one of the best foods to relieve constipation due to its high fiber content. So it truly makes it a healthy dish which is so easy to make.

INGREDIENTS:

Okra – around 10 numbers

Red Onion – 1

Scraped coconut – 3 to 4 tablespoons

Green chilli – 2 to 3

Mustard seeds – 1 tablespoon

Curry leaves – 1 sprig

Curd or buttermilk or labaan – ¼ to ½ cup

Salt to taste

Oil – 1 to 2 tablespoon

METHOD:

Clean and cut the okras in round shape. Slice the onions. Grind the scraped coconut, green chilli and half of the mustard seeds.

Heat oil in a heavy bottomed pan and splutter the mustard seeds. Add okra, curry leaves and red onions along with salt and sauté till it turns lightly brown. 

Add the ground mixture along with the curd or buttermilk. Turn off the stove and serve!

CARROT AND BEANS THORAN

CARROT AND BEANS THORAN: I simply hate the taste of beans thoran. But my husband loves it. So each time I make it he ends up eating it alone. That does not work as well as I will be forced to eat it despite my efforts to convince him that I hate it. That is when the idea of mixing both these veggies came to me. I love carrots. So the combination of French beans and carrot.

INGREDIENTS:

Carrot – 1 big

French beans – around 20

Curry leaf – 1 sprig

Scraped coconut – 5 to 6 tablespoons

Garlic clove – 1

Turmeric powder – a pinch

Chilli powder -½  teaspoon

Cumin seeds or jeerakam – ½ tablespoon

Mustard seeds – ½ tablespoon

Salt to taste

Oil – 1 to 2 tablespoon

Dried red chilli – 1 or 2

METHOD:

Clean the veggies and chop them separately. Roughly grind scraped coconut, turmeric powder, chilli powder, cumin seeds, curry leaf and garlic clove.

Heat oil in a pan and splutter the mustard seeds along with dried red chillies. Add carrots and sauté for about 2 minutes. Add French beans and the ground mixture with salt.  

Cover with a lid and cook over low heat.  Check and sauté once in a while to avoid burning. Serve!

NB: If you are using a chopper, no need to grind the mix. You may add it along with the french beans for chopping. 

CHICKEN CURRY WITH COCONUT MILK

CHICKEN CURRY WITH COCONUT MILK: This has always been one of my favourite dishes with chicken. But my mother used to hardly make this. This curry has a thick and creamy consistency. Since it is yellowish to light brown colour, most people think that it is not hot and spicy. But I must say you are absolutely wrong. This curry gets its heat from the ginger and green chillies apart from pepper and red chilli powder.

 The combination of coconut milk and curry leaves lends an authentic kerala taste i,and aroma to the dish.  This goes perfectly well with appam, chapatti, Porotta, puttu, idiyappam, rice, etc....

Not making you wait longer, the recipe is being posted below...

INGREDIENTS:

Chicken – 250 gm

Red onion – 2

Fennel seeds  - ¼ tablespoon

Green chilli – 3

Ginger – ½ “ piece

Garlic  cloves –2

Curry leaves – 1-2 sprigs

Turmeric powder – a pinch

Chilli powder – 1 ½ teaspoon

Coriander powder – ½ tablespoon

Garam masala powder – 3/4 tablespoon

Pepper powder – ½ teaspoon (optional)

Thick Coconut milk – ½ glass

Salt to taste

Oil – 2 to 3 tablespoons

METHOD:

Clean and cut the chicken and vegetables. Heat oil in a heavy bottomed vessel or pressure cooker and add fennel seeds. Once they turn brown add and sweat the onions. Add ginger, green chilli and garlic. Saute till the onion starts turning brown.

 Add turmeric powder, chilli powder, coriander powder and garam masala powder. Saute till the raw smell goes. Add chicken and salt and mix well. Close the lid of the cooker and cook on medium heat till one whistle. 

Switch off the stove. Once the pressure subsides, open the cooker and add coconut milk and pepper powder. Once boiled switch off the stove. Serve after 5 to 10 minutes.

NB: If you are using a pan, cook on low heat with closed lid so that the water will ooze out and get the chicken cooked without burning. Once the chicken is cooked add the coconut milk and wait till it boils.

This curry would get spoiled fast as it contains coconut milk. So refrigerate the left over curry as soon as possible. 

  

CHICKEN THORAN or KOZHI THORAN

CHICKEN THORAN or KOZHI THORAN: The first time I had this dish was the last time we went for vacation to India. I had never heard of it before. In fact my at my husband’s place everyone is a big fan of this dish. He even showed me a whole street in Trivandrum where they would have stalls that sell exclusively chicken and this being the most important one. This happens mostly on Sundays.

This was the second time I am making it. It tastes good. It is quite a different take as compared to the other normal chicken recipes.  It is called chicken thoran, as it looks like any other normal vegetable thoran, with lots of scraped coconut. Scraped coconut, curry leaves and coconut oil are the prime ingredients apart from chicken which gives it the taste and aroma. This is a dry side dish and goes perfectly well with rice.

INGREDIENTS

Chicken – 500gm

Onions – 5

Chilli powder – ½ tablespoon

Scraped coconut – 1 ½ cup

Turmeric powder – ½ teaspoon

Garam masala powder – 1 tablespoon

Curry leaves – 2 to 3 sprigs

Mustard seeds – 1 tablespoon

Fennel seeds – ½ tablespoon

Ginger – ½ “piece

Coconut oil – 3 tablespoon

Salt to taste

METHOD:

Clean and cut the chicken into small size cubes. Usually the chicken used is with bone, even though you may use boneless too. Chop 3 onions and slice the other two. Keep them separate. Chop the ginger.

Heat oil in a heavy bottomed vessel and splutter the mustard seeds. Add fennel seeds and brown them. Add chopped onions and sweat them well. Add ginger and sauté. 

Just when the onions start turning brown, add chicken along with the sliced onions. Add salt, cover with a lid and cook.

 In the meantime, combine the scraped coconut, curry leaves, half turmeric powder and chilli powder and mix well. Either mix it with hand well or give a quick grind. Do not make into a paste. If you are mixing with hand, ensure you give rub the mixture well. This ensures that the flavour gets enhanced.

When the chicken is almost done, add the remaining turmeric powder and garam masala to the chicken and cook till done. Add the scraped coconut mixture and mix well. Saute till the dish becomes nice and dry. Do not overcook as the chicken might become dry.

NB: Do not add water at all to the dish. Shallots enhance the taste of the dish. So you may replace two onions with around 10 shallots.

POTATO MASALA FRY WITH LIME

POTATO MASALA FRY WITH LIME: Potatoes has always been one of my favourite vegetables. I just love its taste especially when you season it with salt and chilli. Just these two ingredients and it taste so great. This masala fry has been a result of my love for potatoes, masala and of course the taste and smell of fennel seeds. The smell and taste of the fennel seeds is so kind of addictive. The secret actually is that it has the smell and taste of meat masala. This is the prime ingredient in it. And each time you get the smell, you actually think of the spicy meat curries....yum!

The potato masala fry is a simple and easy thing to make. You may use it as a side dish or use as a salad (when we went to a restaurant they had potato salad and it was made with masala). But that was too hot. The thing that would give a twist to this fry is the use of lime juice. So here is the recipe.

INGREDIENTS

Potato – 1 large

Red Onion – 1 small

Fennel seeds – ½ teaspoon

Red chilli to season

Turmeric powder – a pinch

Garam Masala Powder – 2 pinches

Salt to taste

Lime juice – 5 to 6 drops or the juice of 1 small lime

Oil – 1 to 2 tablespoon

Coriander leaf to garnish

METHOD:

Clean and dice the potato. Thin slice the red onion. 

Take a pan and heat some oil. Add the diced potatoes and salt and cook till almost done. 

Add fennel seeds. Cook till potatoes are done.Add the onions and sauté.

 Add turmeric powder and sauté. Add chilli powder and sauté. Add garam masala and sauté. 

Turn off the stove and garnish with coriander leaves. Drizzle or squeeze the lemon on top. 

  Serve hot!

NB: The chilli powder, garam masala powder and turmeric have to be put and sauté separately so that it gets uniformly spread. Make sure no lime seeds fall into the fry. 

LEMON RASAM or LEMON SOUP

LEMON RASAM or LEMON SOUP: This rasam has entertained our taste buds for generations. This has always been one of my favourites. The moment when you crave for a hot, salty and tangy food....this is the perfect one. It is very easy. It takes just few minutes. It is also the easiest dish you could make when all the side dish for your rice is dry and you need something to make it wet. My father’s mother used to make it and my mom also makes it. Obviously my mom learned it from her. And I learned it from my mom.

If you are wondering what rasam is.....rasam is a south Indian soup or juice made with spices and vegetables. It normally is very hot and tangy and watery. So let’s cut short the talk and move on to the recipe.

INGREDIENTS

Lemon – 1 medium size

Oil - ½ tablespoon

Mustard seeds – ¼ tablespoon

Curry leaves – a sprig

Shallots or small onions – 1 sliced into thin pieces (optional)

Water

Salt to taste

METHOD:

Cut and squeeze the lemon. Remove all the seeds from the lemon juice. Add water and salt to it. 

Take a small vessel and heat oil in it. Splutter the mustard seeds and add shallots and curry leaves. Sauté till the shallots turn brown. 

Add chilli powder and lemon juice immediately. Reduce the heat. When the rasam becomes warm, turn off the stove and Serve!

NB: Add approximately 150 to 200 ml of water. Just ensure that tanginess of the lemon should be felt. Do not boil the rasam. Prepare this on low heat or else the chilli powder may get burnt.

BROCCOLI EGG SCRAMBLE WITH GARLIC

BROCCOLI EGG SCRAMBLE WITH GARLIC: I was thinking about trying out the broccoli garlic combination for some time now. Started making having that in mind and I ended up with the broccoli egg scramble with garlic. I had no idea how it would taste. But after cooking it, it actually tastes good and it is so simple. Since, I cooked it for the first time, the quantity measurements are for one small serving. So adjust accordingly. You can have it for breakfast or as a side dish.

INGREDIENTS:

Broccoli florets– ½ cup

Garlic clove minced – 2

Egg – 1

Chilli powder or pepper – ½ teaspoon

Oil – ½ tablespoon

Salt to taste

METHOD:

Clean and separate the broccoli florets. I do not usually take the stalk. Mince the garlic.

Heat oil in a pan and add the minced garlic and salt. Saute till garlic turns brown. Add broccoli and chilli powder. Sauté till the water starts oozing out of the broccoli. Add egg. Scramble till the egg is cooked. Serve!

MATHAGA CHERUPAYAR ERISSERY or PUMPKIN or BUTTERNUT SQUASH MASH WITH GREEN GRAM or MOONG DAL

MATHAGA CHERUPAYAR ERISSERY or PUMPKIN or BUTTERNUT SQUASH MASH WITH GREEN GRAM or MOONG DAL: I have tried the pumpkin erissery number of times and I never got the taste correct. My parents had flown in to be with us for a few days and my mother made it for me. Yum!!!!!!!! It tasted so great and yes I also learnt it....so today was the trial day and it was a huge success.

Unlike most curries, this is not at all hot and spicy. This has a sweet and salty taste. Even my baby had few spoons of it. The pumpkin erissery can also be made with the red beans. I tried making it with sambar dal and it tasted terrible. Instead of pumpkin you may also use butter nut squash. 

The best part of this dish is that it is a combination of pumpkin and green gram, both of which are power packed with nutrients. Pumpkins are rich in antioxidants, fiber, vitamins and minerals. It is even used in dieting programs as it has very low calories. It has very high vitamin A. Green gram on the other hand is a rich source of low fat protein. It is also high in fiber. Green gram is also considered as a great food for weaning babies.

It tastes best with hot rice and papad. It is a simple and delicious vegetarian feast.  You may also have it with rotis.

INGREDIENTS:

Pumpkin or butter nut squash cubed – about 2 cups

Green gram – ¼ cup

Scraped coconut – 7 tablespoons

Garlic – 1 to 2 cloves

Cumin seeds – ¼ tablespoon

Turmeric powder – a pinch

Chilli powder – ¼ to ½ tablespoon

Curry leaves – 2 sprigs

Mustard seeds – 1 tablespoon

Dry red chilli – 1

Oil – 1 tablespoon

Salt to taste

Water

METHOD:

Clean and cube the pumpkins. Soak the green grams for about an hour or so. Pressure cook the green gram with a bit of salt (approximately 2 whistles on low heat).

In the meantime, grind roughly the following:

Scraped coconut – 3 tablespoons, curry leaf – a sprig, garlic clove, cumin seeds, turmeric powder, chilli powder and very little water.

Pour this mixture to the cooked green gram and add the pumpkin pieces. Cook till the pumpkins are well cooked (approximately one whistle).  Mash the pumpkins and mix it well. Check for the salt. If the mixture is too thick, add little water, preferably hot water.

In another pan, heat some oil and splutter the mustard seeds. Add the rest of the scraped coconut and sauté till light golden brown. Add the rest curry leaves and dry red chilli and sauté. Pour this to the cooked pumpkin green gram mixture. Serve!

NB: The sweetness will depend on the sweetness of the pumpkin. 

         

CHICKEN CURRY (my mother in law’s style)

CHICKEN CURRY (my mother in law’s style): This curry was a result of one of my husband’s wish. He wanted the chicken curry to be made exactly the way his mother makes it. It was a tough wish though as I did not attempt making it before nor have I seen her making it.

 But I have had it and I love it even though it is really hot.  It has a lot of gravy too. It is made the traditional way. The smell of the curry will make you go hungry even though your stomach is full. 

Each time my mother in law makes it she still consults her mother in law regarding the ingredients. It is fun to see that. 

This goes with rice or chapatti or even khuboos. So here goes the recipe....

INGREDIENTS

Chicken – 1 kg approx

Shallots or Small onion – 200 gm

Red Onions – 2

Potato – 1

Ginger – 1” piece

Garlic – 4 to 5 cloves

Fennel Seeds – 2 tablespoon

Turmeric Powder – ¼ tablespoon

Chilli Powder – 2 tablespoon

Coriander powder – 3 tablespoon

Garam masala powder – 1 ½ tablespoon

Pepper powder – 1 tablespoon

Curry leaves -3 sprigs

Salt to taste

Oil – 3 tablespoon

METHOD

Clean and cut the chicken into small pieces. Clean and chop the potato and onions. Make a paste of the garlic and ginger. Pressure cook the chicken and potato with some salt and water. (One whistle would be enough on medium heat).

Take a heavy bottomed vessel. Heat the oil and add fennel seeds. Once they start turning colour add onions with salt and sauté till light brown. Add turmeric powder, chilli powder, coriander powder and garam masala powder. Sauté till the raw smell goes. Add curry leaves and water. Add ginger and garlic paste. 

When the mixture starts to boil add the pressure cooked chicken and potato pieces. Let it boil for around five minutes and it is done.

NB: If you do not like the raw taste of the ginger garlic paste, you may add and sauté it as soon as the onions turns brown.

If you have a big pressure cooker, you may make the gravy and then add the potatoes and chicken and give it a whistle. In that case there is no need to pressure cook the chicken and potato before. This will save time too. 

you may make it without potato too, but potato helps in thickening the gravy.

KAYA THORAN or UNRIPE BANANA THORAN

KAYA THORAN or UNRIPE BANANA THORAN: This is an authentic Kerala dish. It is spicy as well as dry. You may use it as a side dish along with rice. This one reminds me of the tapioca smash which is very famous in Kerala. Just like any other thoran the spice mix is the same but the chilli would be bit on the higher side. 

INGREDIENTS:

Unripe Banana – 2

Garlic cloves – 2 to 3

Scraped Coconut – 4 to 5 tablespoons

Green chillies – 4 to 5

Cumin seeds – ½ tablespoon

Turmeric – a pinch

Curry leaves – a sprig

Salt to taste

Oil to drizzle

Water

METHOD:

Clean and cut the unripe bananas into slightly thin pieces. I have sliced the banana into half and then again cut them horizontally. Then cut each slice into smaller dice.

 Take a pan and pour little water. Add the cut bananas and salt. Cover the pan and cook till the bananas are well cooked.

 In the meantime grind scraped coconut, garlic cloves, cumin seeds, turmeric, green chillies and curry leaves with no or little water. Just get these ingredients mixed, do not form a paste.

 Once the bananas are cooked, add this mixture and mix well. Wait till all the water is absorbed or cook for a minute on low heat.

 Drizzle oil and serve. 

PEANUT CHUTNEY or SPICY PEANUT BUTTER or PEANUT HUMMUS or PEANUT DIP

PEANUT CHUTNEY or SPICY PEANUT BUTTER or PEANUT HUMMUS or PEANUT DIP:The memory of this chutney dates back to my school days. I have had it only very few times. My mom used to make it at home. The taste is so heavenly that I still remember it to this day. This memory has made me to try it. And it turned to be great! Yup! It was a successful attempt.

If you like hummus, you must definitely try this!

If you like peanut, you should definitely try this!

If you like peanut butter, this should give you a variety. So try it!

If you hate peanut butter like me, this is definitely for you. So try it!

In short try it!!! You will never regret.

I just cannot stand the taste of peanut butter. There would be so many folks around who would want to kick me for that...but I am sorry, I just cannot handle it. There is in fact a restaurant in US, by the name of Peanut butter &Co. You see people love peanut butter so much. I just do not understand why. Even my sister loves it...when my mom used to make peanut butter sandwiches, she had to make sure she made something else for me....it is that bad. I have had it just once, and that was the end.

So, I am dedicating this recipe for such folks.  And yeah one more thing...Peanut is something you should have especially kids. This is because it is high in energy and hence makes it apt for breakfast. It has oleic acid which keeps your cholesterol in check by increasing the good cholesterol and lowering the bad cholesterol. It has good amino acids which promotes growth. It even has vitamin E, which is good for your skin. It also has vitamin B complex and promotes blood flow to brain and improves brain health.  It is a rich source of minerals. Studies have shown that peanuts reduce the risk of cancer, heart diseases and viral or fungal infections.

ALL THIS MAKES IT A MUST HAVE!!!!!!!!!

You can have it between bread, or with dosa or simply apply it to your Arabic bread. You can even replace this with hummus in that chicken grill kit. Here in UAE, you get hummus in the grilled chicken kit. You should take a piece of Arabic bread or khuboos and dip in hummus and have a piece of grilled chicken and a potato fry or salad piece which is optional and have it. I love the grilled chicken from shatter Hassen in abu dhabi. It is a Lebanese restaurant, I believe(they even have keralites working for them....I guess it is the part of....where ever you go on earth you meet a  malayali kind of thing). One should definitely try it.

So let us move on to the recipe. Definitely an easy one.

INGREDIENTS:

Roasted Peanuts – 15 to 20 (I have used big ones)

Green chilli – 4 small

Red Onion – 1 small

Salt to taste

Water

METHOD:

Remove the peanut skin. Take a grinder and add the roasted peanuts and chopped onion and green chilli. Add little water and salt. Grind it and serve!

 It is as simple as that.

NB: Do not worry, if your chutney turned out to be watery, add more peanuts and adjust your spices.  It should have the hummus or mayonnaise consistency.

If you need more spice, increase the number of chillies. The chutney that I made did not turn out to be too spicy even with 4 chillies.

Remember, you are using roasted peanuts, so have a check on salt levels.

 If you are allergic to peanuts, please do not try this.

REPOSTING AGAIN, AS I DELETED IT BY MISTAKE!