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. 

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.

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????

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. 

  

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.

POMFRET FISH or AVOLI WITH MANGO IN COCONUT MILK GRAVY

POMFRET FISH or AVOLI WITH MANGO IN COCONUT MILK GRAVY: I find it much easier and tastier to make fish with coconut milk than the traditional scrapped coconut paste. It is more convenient also. This is a less spicy, sour and creamy recipe. 

You can make it spicier with the addition of more green chillies to the curry. This may be served with rice or chappatis.

You may replace mango with both normal tamarind and Malabar tamrind or gambooge or kudampuli to give the sour taste. With mango it is certainly a different feast.

Compared to the fish made with Kudam puli, this will get spoiled fast as it uses coconut milk. So, refrigerate the same within few hours (depending on the room temperature).

INGREDIENTS:

Pomfret – 6  to 8 slices

Red Onion – 1 small

Green Chillies – 2 small

Garlic cloves – 2

Ginger – 1/2” piece

Raw Mango – ½ to 1 mango

Curry leaves – a sprig

Chilli powder – 3/4 tablespoon

Turmeric powder – ½ teaspoon

Coriander powder – ¾ tablespoon

Fenugreek powder – a pinch

Thick Coconut Milk – 1/2 cup

Salt to taste

Oil – 1 tablespoon

METHOD:

Clean and cut fish. Slice onions and cut garlic and ginger into small pieces. Slit the green chillies lengthwise. Slice the mangoes.

Heat oil in a pan and add fenugreek seeds. Once brown, add the onions and sweat them. Add ginger, green chillies and garlic and sauté for about 2 to 3 minutes. Do not brown the onions.

Add turmeric powder, chilli powder and coriander powder. Sauté till the raw smell goes.

Add water, salt and mango pieces. Add water enough to cover the mixture and mango slices. Boil the mixture well.

Once the whole mixture bubbles, add the fish. Do not sauté or mix as you might break the fish pieces and add curry leaves. Cover the pan with a lid and cook. Once, the fish is cooked add the thick coconut milk and cook for about a minute or two. Serve

.

NB: Check on the sourness of the mango and use accordingly. You may use other small fishes also.

POMFRET WITH KUDAM PULI or MALABAR TAMRIND

POMFRET WITH KUDAM PULI or MALABAR TAMRIND: This is a spicy and sour fish curry. It tastes better when made day before. Or at the least make it 3 to 4 hours before having it. It can be had as a side dish with rice or chapattis.

Kudam puli is also known as gambooge or Malabar tamarind or fish tamarind. It has various health medicines. In fact it is even used in ayurvedic medicine. It promotes digestion and there have been studies stating that it aids in weight loss. I am not quite sure about that. But it is definitely a healthier option when compared to the normal tamarind.

Pomfret has good proteins and omega 3 fatty acids. Eating 2 servings of fish every week improves your health and increases your life line.

INGREDIENTS:

Pomfret – 6 slices

Red Onion – 1 small

Garlic cloves – 2

Ginger – 1/2” piece

Kudam Puli – 1 to 2 pieces

Curry leaves – a sprig

Chilli powder – 1 tablespoon

Turmeric powder – ½ teaspoon

Coriander powder – ¾ tablespoon

Fenugreek powder – a pinch

Salt to taste

Oil – 1 tablespoon

METHOD:

Clean and cut fish. I have used only 6 slices of medium size. Slice onions and cut garlic and ginger into small pieces.

Heat oil in a pan and add fenugreek seeds. Once brown, add the onions and sweat them. Add ginger and garlic and sauté for about 2 to 3 minutes. Do not brown the onions.

Add turmeric powder, chilli powder and coriander powder. Sauté till the raw smell goes.

Add salt and Kudam puli and mix. Immediately add water, just enough so that the fish would not burn while cooking. Do not add too much water. Less than a quarter cup would be fine. Boil the mixture well.

Once the whole mixture bubbles, add the fish. Do not sauté or mix as you might break the fish pieces and curry leaves. So gently toss the pieces to cover them in the curry. Cover the pan with a lid and cook.

Once the fish is cooked, gently toss the fish to the other side and turn off the stove. Serve after 3 to 4 hours so that the slices absorb the spice and sourness of the curry.

NB: If the curry turns out to be more spicy, you may add a small amount of coconut milk to this.

DRUMSTICK CURRY or MURINGIKA CURRY

DRUMSTICK CURRY:  It is an easy to make dish and has a creamy taste. It is not at all spicy. The curry gets its richness from the thick coconut milk.

It is high in vitamin C and dietary fibre. It also has vitamin B, magnesium, potassium.

It can be had with rice, although you can try them with rotis also.

INGREDIENTS:

Drumstick – 2 to 3

Red Onion – 1

Mustard Seeds – ½ tablespoon

Fennel seeds – ½ tablespoon

Green Chilli – 2

Chilli powder – ¼ tablespoon

Turmeric powder – ½ teaspoon

Garam Masala – 1 tablespoon

Curry leaves – a sprig

Tomato – 1 small to medium

OR

Tamarind Pulp – approximately a size of gooseburry

Water

Oil – 1 tablespoon

Coconut milk – ¼ cup thick

Salt to taste

METHOD:

Clean and cut the drumstick (approximately around the length of your longest finger). Slice the onions. Dice the tomatoes. If you are using tamarind, make a pulp of it using warm water.  Prepare the coconut milk. If you are using the coconut milk powder, mix 4 tablespoons with ¼ cup of warm water.

Heat oil in a pan and splutter the mustard seeds. Add fennel seeds and brown them. Add green chillies and sauté.

Add the sliced onions and sweat them. Add tomatoes along with curry leaves and cook for a minute.

Add salt and drumstick pieces along with water. Cook till the drumsticks become tender.

If using tamarind instead of tomatoes, add the pulp at this stage.

 Add turmeric powder, chilli powder and garam masala powder. Cook for about 2 to3 minutes.

Add the thick coconut milk and cook for about a minute. Turn off the gas and it is ready to serve.

NB: To make it creamier, add thicker coconut milk. 

MATTAR PANEER

MY MATTAR PANEER : Cheese is one of the best food in this world. And Indian cottage cheese is definitely very yummy! The best thing is that you cook in the delicious masala and yet when just the paneer cube moves around in your mouth....mmmm....heavenly!!!! I LOVE PANEER!!!!!!!

It goes well with hot chapattis or nan (butter nan...perfect!)

Even though I love paneer so much, I have never been great cooking it. Even yesterday when I started cooking it...I didn't think it would turn out great...yippee!!!!!!! I did it!!! I thought of cooking in so many different ways yesterday and ultimately my first attempt at Mattar Paneer was successful. So posting the recipe for you...

INGREDIENTS:

Paneer – 250 gms

Green peas – 1 cup

Red Onion – 2

Tomato - 1

Garlic cloves – 2

Ginger – 1” piece

Fennel seeds – ½ tablespoon

Chilli Powder – 2 tablespoon

Coriander powder – 1 table spoon

Turmeric powder - about ¼ tablespoon

Garam Masala – 1 tablespoon

Water

Oil – 2 to 3 tablespoon

Salt

Coriander leaves for garnishing

METHOD:

Take the paneer out of your freezer around 30 minutes before and put it in a bowl of normal water to defrost it.

I have used dry green peas. So I had soaked it for around 4 hours. Pressure cook with a bit of salt and water. If not, you may use fresh green peas or frozen peas.

In the mean time, slice the onions and coriander leaves. Dice the tomatoes.

In a pan heat the oil and fry the paneer till golden brown. This is done so that the paneer cubes would not crumble while mixing or cooking. Put aside the fried cubes.

To the same oil, add the fennel seeds. As soon as they turn brown add the onions. Sweat the onions. Add the ginger garlic paste. Sauté till the onions turn light brown. Add the diced tomatoes and cook well.

 Add the turmeric powder, chilli powder, coriander powder and garam masala powder and sauté till raw smell goes. Add the cooked green peas and enough water. Check the spice and salt and adjust.

Boil the mixture or cook for about 4 to 5 minutes. Add the paneer cube and cook for another 2 minutes.  Turn the stove off and garnish with coriander leaves.

All the best with your paneer!!!!

NB: When frying the paneer cubes, be careful as it is wet and you are putting it in hot oil. So be careful not to burn yourself. Make sure the flame is on the lowest. Make sure there are no kids around the stove.

PALAK DAL CURRY or GREEN SPINACH WITH LENTILS

PALAK DAL CURRY / GREEN SPINACH CURRY WITH LENTILS:  This is a good recipe for those who do not like to have palak alone. It also gives a richer consistency to the curry and is easy to make. Palak is rich in iron and calcium which makes it the best fuel for brain and bones. The dal in the recipe makes sure that you get rid of the green leafy taste that makes the kids and most people avoid it. You can serve it with rice or chapattis.

INGREDIENTS:

Palak – a bunch chopped

Garlic cloves – 2 to 3

Yellow dal / sambar dal – 4 to 5 tablespoon

Red Onion – 1 thinly sliced

Mustard seeds – ½ tablespoon

Chilli powder – ½ tablespoon

Turmeric powder – a pinch

Salt to taste

Oil – 1 tablespoon

Water – ¼ of a cup

METHOD:

Pressure cook the yellow dal or sambar dal till nicely cooked. Heat oil in a pan and crackle the mustard seeds. Add chopped garlic cloves and wait for it to lightly brown. Add onion and sauté till light brown. Add turmeric powder and chilli powder and sauté till the raw smell goes.  Add salt to the mixture. Add the chopped spinach leaves to the pan. Mix well.  Add this to the pressure cooked dal along with water. Close the lid of the pressure cooker and wait for a whistle (on medium heat). Turn off the stove and wait for the pressure to be released completely. Mix well. Serve it.

Chicken Dry Roast or Chicken Varattiyathu

CHICKEN VARRATIYATHU : Chicken cooked in rich spicy masala with almost dry gravy. Its an authentic kerala dish. It tastes best with rice, tapioca, plain bread, chappati , poori. It tastes good even with dosa or idili. I can eat it with almost anything. Yum!

INGREDIENTS:

Chicken – 1100 gm ( I have used fresh chicken)

Red Onion – 5

Ginger – 1” piece

Garlic clove – 3 to 4

Curry leaves – 2 sprigs

Mustard seeds – 1 tablespoon

Chilli Powder – 3 tablespoon

Turmeric powder - 1/4 tablespoon

Pepper – ½ tablespoon

Corriander Powder – 5 tablespoons

Garam masala powder –  1 tablespoon

Fennel seed powder or crushed – ½  tablespoon

Oil – 2 teaspoon

Salt to taste

METHOD:

Clean and cut the chicken into small pieces. Make a paste of garlic and Ginger. Add half of the paste to the chicken along with salt and marinate for an hour or so (minimum 20 minutes). Place the marinated chicken in a heavy bottomed pan and cook till done. The water will ooze out from the chicken, so do not add any water while cooking.  In the mean time slice the onions. Take a heavy bottomed pan and place it over the stove. Heat the oil and splutter the mustard seeds. Add the onions and sweat them. Add the rest of the ginger garlic paste and curry leaves and sauté. Sauté the mixture till the onions become light brown. Add the turmeric powder, chilli powder, coriander powder, Fennel seed powder and garam masala powder and sauté for 2-3 minutes on low flame.  Add the chicken along with the water that has oozed out from the chicken. Mix it well and add pepper powder. Cook the chicken in the gravy till it becomes dry. If you want to have gravy, you may stop cooking before it gets fully dry. Make sure you check the chicken and keep mixing so that the chicken would not get burned.  You may also garnish the chicken with roasted coconut pieces.

Happy Cooking!!!