Looking for a simple, no coconut chutney ? Then here is a quick one with minimal ingredients. This chutney has no pottukadala and is really thick. Add boiled water to adjust consistency. This works perfect with idlis and dosas or even uthappam. Check it out !!
Preparation time ~ 10 minutes
Cooking time ~ 5 minutes
Serves ~ 4-5
Author ~ Julie
Ingredients
urad dal 1.5 tbsp
dry red chillies, 3 broken
shallots 1/2 cup
garlic cloves 2-3
curry leaves 1 sprig
salt to taste
tamarind 1 small amla size
coconut oil 2 tbsps
to temper
coconut oil 2 tsp
dry red chillies 1 broken
curry leaves, a sprig
mustard seeds 1/2 tsp
Watch on YouTube -
Method
Heat a pan and add oil. Add the urad dal and sauté until lightly browned. Add the red dry chillies and sauté.
Add the shallots, curry leaves and garlic cloves. Sauté until shallots turn translucent.
Add salt and tamarind. Mix well and switch off the flame. Leave to cool slightly.
Transfer to a blender jar and add 1/4 cup water. Grind to a smooth paste.
Pour this in a bowl and add 1/4 cup water. Mix until there are no lumps.
Finally, pour oil in a pan to temper. Splutter mustard seeds, dry red chillies and curry leaves. Switch off the flame and pour over the chutney.
Serve warm with idlis/ dosas.
NOTES
* I have used Beydegi chillies, so used only 3. Depeneding on the type of chillies, alter the number.
* The colour of the chutney comes from the chillies used.
Pachadi is generally a sweet side dish served during Kerala sadya. Pachadi cleanses the palate, relieves the flavour fatigue of other sadya dishes by adding a sweet tangy flavour to make the feast a more lovable experience. But nothing like it is made only for sadyas, if you serve this manga pachadi over some hot piping steamed rice, then you don't need any other curries.
Pachadi or Khichadi ?? Pachadi is the sweet tangy version usually made with pineapple, mango whereas khichadi is the savoury one made with cucumber, vendakka or ash gourd. However, the Kerala style involves adding yogurt and ground coconut paste in both versions. But this is a simpler version of the same pachadi without yogurt and coconut paste and tastes delicious as a side dish. This is the Tamil style version, so there are slight changes from the Kerala version but tastes great. As there is no use of coconut or yogurt, this can be stored in dry glass bottles for a week in the refrigerator. Check it out !!
Preparation time ~ 10 minutes
Cooking time ~ 7–8 minutes
Author ~ Julie
Serves ~ a small bowl
Ingredients
raw mango 2
cumin seeds 1/2 tsp
mustard seeds 1/2 tsp
tamarind extract 1 tsp (optional)
powdered jaggery 2 tbsp
salt to taste
asafoetida (kayam podi) a good pinch
turmeric powder 1/2 tsp
chilli powder 1/2 tsp
green chillies 2 chopped
rice flour 1 Tbsp
water 3/4 cup (total)
curry leaves 2 sprigs
oil (any neutral) 2 tbsp
Watch on YouTube -
Method
Wash and peel the mangoes. Cut in thick slices, discard the seeds. Then cut in small bite size pieces. Keep aside.
Heat oil in a pan. Add the cumin seeds, followed by mustard seeds. Splutter mustard and lightly fry cumin seeds.
Then slide in the green chillies, fry lightly. Add curry leaves and slide in the cut mango pieces.
Add the pinch of asafoetida, turmeric powder, chilly powder, salt, tamarind extract (if using), jaggery powder. Give a quick mix and then add half cup water.
Cover and cook for 5–6 minutes till the mango pieces are soft. In the meantime, mix the rice flour with 2 tbsp water without lumps and keep aside.
Uncover lid, check if the pieces are cooked well. Adjust salt if needed and pour the rice flour slurry. Give a quick mix to thicken the pachadi.
Cook till the sauces thicken. Switch off the flame and cool completely.
Store in dry glass containers in the refrigerator for a week. Enjoy as a side with rice !!
NOTES
* Adding tamarind extract just balances the flavours. If the mangoes are sour enough, then omit adding the tamarind.
* These mangoes are mature ones and not ripe. The colour of these mangoes is like this, so may look ripe.
Pulissery is a yogurt based curry of Kerala and is commonly served during sadyas. However, it can be served with steamed rice otherwise too. Pulissery can be prepared with or without veggies. The ones posted in my blog are mambazha pulissery, pineapple pulissery, chembu pulissery, papaya pulissery. Check out if interested. They taste good with steamed rice and is quite simple to prepare.
Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ 4-5
Ingredients
nendran Pazham (Ripe plantain) 2
turmeric powder 1/2 tsp
salt to taste
green chilly 2, vertical slit
red chilly powder 1/2 tsp
jaggery powder 2 tbsp
curd (yogurt) 1 1/4 cup
to grind
grated coconut 3/4 cup
cumin seeds 1/4 tsp
to temper
curry leaves, a sprig
mustard seeds 1 tsp
dry red chilli 2 broken
red chilly powder 1/4 tsp
fenugreek powder (uluva podi) 1/4 tsp
coconut oil 1.5 tbsp
Watch on YouTube -
Method
Peel the bananas and cut the plantains in cubes. Add the turmeric powder, chilly powder (1/2 tsp), salt. Add a cup of water & pressure-cook for two whistles. Switch off the flame and leave for the pressure to release.
Whisk the yogurt until smooth, keep aside.
In a blender jar, add the grated coconut, cumin seeds and 2tbsp yogurt. Blend to a smooth paste.
Once the pressure is released, open the cooker and mash the pieces slightly. Add the jaggery powder and give a quick mix. Put back on flame. Heat until thickened.
To this, add the ground paste and simmer for 2 minutes. Add the beaten yogurt and heat for a minute. Switch off the flame and move from heat.
In another pan, heat oil. Add mustard seeds and splutter. Add the dry red chillies, curry leaves, red dry chilli powder, fenugreek powder. Pour this over the curry and give a quick mix.
Serve warm with cooked rice. Enjoy !!
NOTES
* You can use pineapple to make pineapple pulissery instead of pazham or plantains.
Korean Chilli Garlic Potatoes is a trending recipe across the internet for quite some time. However, I didn't get a chance to try that out, but I did have some cooked tapioca ready at hand. So the recipe creator in me, thought to use tapioca instead of boiled potatoes. And all were happy with the outcome and, the blogger in me was happy that I could recreate a new dish with tapioca which none had tried till now. A fibre rich new dish was born. Adding sugar is just to balance the flavours, omit or add as per tastes. I didn't have spring onions at hand so used coriander leaves which complimented well. Check it out !!!
Wash, peel and cook the tapioca as you generally do for any Kerala recipes or making puzhukku.
Mash the cooked tapioca when hot. Then only the tapioca mashes smoothly. Add corn flour, salt and oil. Knead to a smooth dough.
Pinch out gooseberry size balls, smoothen it up and flatten the dough. Press using an open bottle to shape like mushrooms. Place on a plate and shape all others till you finish the dough.
Boil water in a pan and slide the shaped mushrooms in it once it starts boiling. Wait for 2–3 minutes or wait till it starts to float on the surface of the water. Switch off immediately and drain using a colander.
Add the cooked mushrooms to a bowl of cold water (arrests further cooking). Wait till it sinks to the bottom and drain out water completely.
In another bowl, add the chopped garlic, coriander leaves, sugar, salt, chilly flakes and soy sauce. Heat oil in another pan and pour over the sauce. Give a quick mix, slide in all the cooked mushrooms. Mix well and serve, enjoy !!!
NOTES
* Use chopped spring onions if you have, instead of coriander leaves.
* Adding sugar is optional, alter the amount as per taste buds. Sugar balances the tastes.
* Alter the amount of cornflour as the amount of cooked tapioca.
How do you generally preserve fruits that are seasonal, especially fruits like mango, jackfruit ? I usually make preserves like manga thera, chakka thera, mango jam, chakka varetti. All these process do require time and effort, but that fruit can be relished throughout the year eases the efforts. Chakka (Jackfruit) Jam is also one that I had been trying out frequently during jackfruit season, but jackfruit alone gives a dominant flavour of jackfruits, which kids were not liking. They say it tastes like eating chakka varetti instead of jam. Hence, the 'JAM' factor was missing.
That is when I tried mixing a few fruits and making jackfruit jam.Jackfruit-Grapes Jam is a super combo, it really gives a distinct colour and tastes yum. When you have abundance of jackfruit in your backyard, then you must preserve them for a longer time after the season ends too. So do give it a try and enjoy with breads, parathas or any staples that you can spread it up.
Preparation time ~ 15 minutes
Cooking time ~ 25–30 mins
Serves ~ a bottle (approx. 300 gms)
Author ~ Julie
Ingredients
ripe jackfruit bulbs, chopped 2.5 cups
black seedless grapes 1.5 cups
granulated sugar 3/4-1 cup
lemon juice 2 tbsps
Watch on YouTube-
Method
Remove the ripe jackfruit bulbs, discard seed, clean and then chop the bulbs. Add the chopped jackfruit in a pressure cooker. Add a cup of water and pressure-cook for 2 whistles. Switch off the flame and wait for the pressure to release.
In the meantime, add the grapes, sugar to a blender jar. Blend the juice and then strain it into a pan. To the blender jar, add the cooked jackfruit and blend without adding any water. Purée it smooth and add to the grapes mixture. Mix well and bring to a boil.
If there are lumps in the mix, don't worry. They will go smooth once cooked. Keep stirring to avoid burning at the bottom and continue to cook.
When the mix turns thick, pour a little in a dry plate. Wait for 30 seconds and tilt the plate. If the mix starts moving or flowing down, then it is not ready. Continue to cook for another 5 minutes and then test again.
When the mix no longer moves when tested, then switch off OR when you can see the bottom of the pan when stirring, and it takes only seconds to come back together. Then it's ready. Add the lemon juice and give a quick stir. Switch off the flame and leave to cool completely.
Store in glass bottles and refrigerate, as there are no preservatives added other than lemon juice.
NOTES
* The amount of jackfruit is measured after cleaning and removing the seeds.(the chopped jackfruit is measured.
* Wash the grapes by soaking in vinegar and baking soda solution. Rinse thoroughly and then used to remove the excess pesticides.
As we are observing lent, the vegetarian recipes are explored the most during this time of the year. What are the recipes that you generally try that go with steamed rice? Though there are no dearths of recipes, but the ones that suit your family's taste buds is what matters the most. So I keep trying out different recipes that go well with all.
This is one such recipe, that fitted perfect to all.Kovakka(Ivy Gourd)is generally made dry kovakka stir-fry fry at home, but this one with grated coconut and tamarind is different. Kovakka peera similar to the netholi peera or meen peera that you can always try with fresh tender kovakka. Tastes yum with hot steamed rice. Do check this simple stir-fry a try and enjoy !!
Wash and cut the kovakka (ivy gourd) in thin, slender pieces. Keep aside.
Soak the tamarind in water for 15–20 minutes.
In a mortar and pestle, crush the ginger, garlic, shallots, green chillies. Add the crushed ginger, garlic, shallots and green chillies to a mann chatti (earthen pot). To this, add grated coconut and turmeric powder, chilly powder, salt and curry leaves. Rub with your hands and give a good mix.
Then, add the cut kovakka and the Malabar tamarind (soaked) with the water.
Place on flame and cook covered on low flame for 10 minutes. Adjust salt, and cook covered for 5 minutes till the moisture is dried up. Finally, garnish the curry leaves, and drizzle the coconut oil on top. Keep covered for 5 minutes and serve warm.
NOTES
* If you're using frozen coconut or using grated coconut with long strands, it's better to crush the coconut along with spice powders without adding water and add.
* You can use padavalanga (bottle gourd) instead of kovakka too.
Soya chunks roast is a very tasty roast that tastes similar to beef roast. This can be served with chapathis or steamed rice.This is one of my best preparations with soya chunks. I have recreated the same style as we do in beef roast. Lenten period is the time when I look for vegetarian options the most and so explore any vegetarian dishes till Easter. So you would see a few vegetarian posts for now till Easter.
Anyway, don't miss trying this soya roast. The shallots are a must-try in this recipe as it take away the odd flavours of soya if any, balancing the sweetness. Tomatoes add a mild tanginess and gravy. The pressure cooked masala has no bits of onions or tomatoes and is a thick gravy with full of flavours. You can use it as soya curry at this stage too. But here people love the roast more than curry, so I went ahead to making that. Check this out !!
Preparation time ~ 15 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ a bowl
Ingredients
soya chunks 2 cups
onion 1 big or 1/2 cup sliced
shallots 1/2 cup sliced
green chilies 2
curry leaves 2 sprigs
ginger-garlic paste 2 tsp
turmeric powder 1/2 tsp
kashmiri chilli powder 2 tsp
hot chilli powder1 tsp
coriander powder 1 tbsp
garam masala 3/4 tsp
tomato 1/2 cup chopped or 2
coconut bits (thenga kothu) 2 tbsp
coconut oil 2 tbsps
salt to taste
to make roast
coconut oil 1 tbsp + 1 tbsp
onion 1 sliced
curry leaves, a sprig
coconut bits 1 tbsp
pepper powder 1/4 tsp
garam masala 1/4 tsp
coriander leaves 2 tbsps
salt to taste
Watch on YouTube -
Method
Boil the soya chunks with enough water until they are plump and cooked(7-10 minutes). Switch off the flame and cool lightly. Drain water and rinse the soya chunks 2–3 times. Drain water completely and squeeze all excess water. Keep aside.
Heat a cooker and add oil. To that add coconut bits (if using), sauté until lightly browned. Then add sliced onions, shallots, green chillies and curry leaves. Sauté until wilted, then add ginger-garlic paste and sauté until raw smell disappears, and onions turn lightly browned.
To this, add the spice powders on low flame. Then add the chopped tomatoes and add water (1/4 cup). Cover and cook till tomatoes turn mushy.
Add the boiled soya and mix to combine. Add a cup of water, add salt and cover the lid. Pressure-cook for two whistles, switch off the flame. Wait for the pressure to release, open lid. You can use as curry at this stage if you wish to, tastes yum.But here I was preparing roast, so went a step ahead to dry up the moisture.
In another pan (for roasting), heat the oil and add the coconut bits. Add the sliced onions, sauté until lightly browned.
Add the pepper powder, garam masala. Pour the cooked soya with masala and give a quick mix. Dry up all the excess moisture, by constantly stirring. It may take 10 minutes. Add the chopped coriander leaves and finally drizzle a tbsp of coconut oil. Dry up till lightly browned masala, switch off the flame and serve warm. Enjoy with chapathis / steamed rice.
NOTES
* Adding coconut bits is optional, as there are people who don't use coconut. This soya roast is a Kerala style beef dry version style and so added.
* You can skip making the roast and use the curry after cooking in cooker, tastes yum.
* Though the soya is big, I haven't cut, as the soya shreds in smaller pieces as it gets roasted.
What is your favourite side dish that you make for chapathis ?
I don't generally make chicken dishes for chapathis, but my elder one loves chicken sides with chapathi. So, I end up reserving a small amount of chicken after making some elaborate dishes with the whole chicken and make side dishes with the reserved share on another day, which they totally love. I have been making paneer korma, mushroom kuruma and mix veg kuruma frequently on a rotational basis but chicken korma was not in the list. When it comes to choosing between stew and kuruma, stew bags the title and I end up making stew than kuruma.
However, when chicken kuruma is prepared, all love and do devour well as it is chicken after all. Chicken Kuruma is similar to any other veg kuruma and the gravy is thick and rich. The spice is mainly contributed by the green chillies. The fennel seeds and cumin seeds add a lovely flavour along with whole spices and garam masala. A small tomato is added to give that mild tangy flavour, omit if you don't like. Khus khus(poppy seeds), cashews and ground coconut makes the gravy thick and rich. A perfect blend of spices and a tasty kuruma is ready in minutes without any fuss. Enjoy !!
In a blender jar, add the grated coconut, cumin seeds, fennel seeds, khus khus and cashews. Add little water and grind to a smooth paste.
In a pan, add oil. Add whole spices and ginger-garlic paste. Add the chopped onions and sauté till translucent.
Add the chicken pieces and sauté until pale on high. The chicken will release water once you add salt.
To this, add the ground paste. Add 1/4 cup water to the jar and pour. Cook the chicken with masala for 5–6 minutes.
Then add the tomato and add 1/2-3/4 cup water. Give a quick mix, adjust salt.
Cook covered for another 3–4 minutes until the gravy is thick and rich. Finally, add the coriander leaves and switch off the flame.
In another pan, heat oil for tempering. Add the sliced shallots, curry leaves and red dry chillies. Fry the mix till shallots turn light browned. Pour over the curry and leave covered for 5 minutes.
Mix well after 5 minutes and serve warm with chapathis. Enjoy !
NOTES
* You can modify the amount of chillies as per tolerance. I have added only one as the green chilli was very spicy.
* You can add cashews while tempering too. I have omitted that as we have already added cashews in the ground paste.
Moong dal is one of the best available vegetable protein sources that can be sneaked in a lot of ways in our diet. This is a healthy breakfast option or an after school snacks. The only time taken is to soak the dal, and then it's quite easy to put together. As dals are hard to digest and so eno is added to make it light and fluffy. You can use a tsp of baking powder or baking soda instead of eno, but in that case add 2tbsp of curd to the batter. Butter is added to enhance the flavours and gets a crispy top. You can use oil instead if you are allergic to butter or health conscious. But do try one with butter to know the difference. Check this out and enjoy if you are looking for a healthy protein alternative.
Preparation time ~ 10 minutes
Soaking time ~ 2 hours
Cooking time ~ 15 minutes
Serves ~ 2 pancakes (6" size)
Author ~ Julie
Ingredients
split moong dal 1 cup
hing (asafoetida/kayam) 1/4 tsp
turmeric powder 1/4 tsp
salt to taste
butter, unsalted 2-4 tbsp
onion 1, fine chopped
corn 1/2 cup
capsicum or green bell pepper 1 fine chopped
carrot 1 small grated
eno 1 tsp
ginger 1 tsp, fine chopped
green chillies 2 fine chopped
for garnish
ginger julienned 1 tsp
beetroot julienned 1/4 cup
Watch on YouTube-
Method
Wash and soak the split moong dal for 2–3 hours.
Add the soaked dal to a blender jar and little water, grind to a smooth paste. Pour in a bowl and add salt, hing, turmeric powder. Add the chopped ginger, chopped green chillies, chopped coriander leaves.
Add the corn, green bell pepper, grated carrot and little water to adjust the consistency.
Add the eno just before making pancakes. Give a gentle mix and don't overdo the mixing.
Heat a pan and add the butter. Add 3 ladleful of batter when hot. Add julienned ginger, beetroot and coriander leaves.
Cover & cook for 5 minutes, or till the edges look browned. Flip and cook on the other side for 2 minutes. Cut in quarters to cook the inside better, add butter as topping. Remove to a plate and make all other pancakes till the batter finishes.
Enjoy warm with the green chutney or tamarind chutney.
NOTES
* Ginger can be added to the moong dal and ground.
* Butter adds flavour and crispiness to the pancakes. You can use oil instead for a low fat version.
* You can add any vegetables of your choice. Don't add more water while grinding, as the vegetables leave out water when mixed.
* Use small round pans so that the cooking takes less time.
* You can use a tsp of baking powder or baking soda instead of eno, but in that case add 2tbsp of curd to the batter.
Chocolate pudding is a simple, tasty pudding that you can make in no time. Am always hunting for simple pudding recipes that can be put together with fewer efforts and gets set. The reason for a search for easy pudding is quite simple because after the elaborate meal preparation, the pudding is an extravaganza as everyone prefers something sweet but not a heavy one though. The best part of this pudding can be prepared beforehand and can be refrigerated till use. Enjoy !!
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 5-6
Author ~ Julie
Ingredients
milk 2 cups
dark chocolate compound 150 gms
granulated sugar 1/2 cup
agar-agar powder 5-7 g (I used 5 g or 1/2 of the packet)
Watch on YouTube -
Method
Chop the dark chocolate in small chunks.
In a bowl, add the milk, sugar and agar-agar powder. Give a quick mix and let the agar-agar absorb well for 15 minutes.
Add the chopped chocolate, give a quick mix. Place on flame and keep stirring until chocolate is melted.
Continue to cook for 3–5 minutes until it's thickly coating the spatula and is thickened.Switch off the flame.
Cool and then pour in trays. Cool completely.Refrigerate until set for 2–3 hours.
De mould on a plate and then enjoy.
NOTES
* Check the sugar and add as per tastes.
* Don't increase the amount of agar-agar as the pudding becomes hard.
Do you love dal tadka? I love dal tadka with a simple jeera rice. This is another favourite dal but never showed up in blog till now because as I always say, this is quite simple to put together, and so I never thought of writing it down, and the most common ones made at home never shows up here as I always postpone making video or taking pictures as there is always a next time. However, this time I made up my mind to save this up in the blog and make a video as well. This dal is quite simple but tastes really delicious. I already have a Kerala style churakka parippu curry with the same ingredients but in the authentic Kerala style, check that out too. Don't miss adding the tsp of ghee at the end, as it adds immense flavour. All love this dal at home with all - steamed rice, jeera rice and rotis. Check this out !!
Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 5-6
Author ~ Julie
Ingredients
moong dal (cherupayar parippu) 1/3 cup
lauki (bottle gourd/ churakka) 3 cups
turmeric powder 1/2 tsp
hot chilli powder 1/2 tsp
green chilli 1+1
tomato (nadan) 1
ginger-garlic paste 2 tsp
cumin seeds 1/2 tsp
salt to taste
coriander leaves 2 tbsp
ghee 1 tsp
oil 2 tbsp
Watch on YouTube-
Method
Wash the dal and keep aside. Wash the lauki, peel and then wash again (select tender lauki or bottle gourd). If you get the mature lauki, then scoop out the seedsnad discard. If tender ones, use along with tender seeds. Cut in big size cubes or it will get mashed and overcooked.
Heat a cooker and add cumin seeds.Let it sizzle, add in the ginge-garlic paste. Saute a minute and add the chopped tomatoes.
Slide in the cubed lauki thereafter and saute another minute. Add the spice powders on low flame and salt.
Add the washed moong dal and pour 1-1.5 cups water. Add in one green chilli vertical slit.
Close the cooker and cook for 3 whistles on high flame. Switch off the flame and wait till pressure is released.
Once pressure is released, open the cooker. Check salt and water, adjust if required and bring to a boil for 3-4 minutes or until the dal looks mashed and the dal thickened.
Switch off the flame, garnish with the left out gren chilli, corainder leaves and a tsp of ghee.
Leave covered for 15 minutes and serve warm. Enjoy with chapathis or rice.
NOTES
* Adjust the dal consistency as per needs. If serving as a dry sabzi, then reduce the water to 1/2 cup.
* You can use chana dal or toor dal instead of moong but I personally love moong dal.
* The green chilies along with chili powder adds necessary spice, alter if you like it very spicy.
What are the recipes that you try with raw mangoes before the season ends? I generally use in curries, chutneys and pickles. Pickle is a must to do with raw mangoes as it can be stored for long even after the season ends. How do you like your mango pickle? Very soft blended pieces with spices or a little crunchy like the Punjabi style mango pickle ? I love a little crunchy skin with a tender, fleshy piece of pickle. If you love the same way, then this recipe is for you. This is an instant mango pickle that you can try and use immediately after bottling. As the pickle sits for long, like 3–4 months, the pieces become very soft if you have leftovers or make a big batch. Keep the pickle refrigerated at all times, as there is no addition of any preservative.
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ a bottle of pickle (approx 500g)
Ingredients
raw mango 3 (500g)
green chillie 3-4, chopped
garlic sliced 2 tbsp
ginger sliced, 2 tbsp
curry leaves 2 sprigs
mustard seeds 1 tsp
kashmiri chilli powder 2 tbsp
hot chilli powder 2 tsp
turmeric powder 1/2 tsp
roasted fenugreek powder (uluva podi) 1/2 tsp
asafoetida(kayam podi/ hing)
gingelly oil 3-4 tbsp
salt 1.5 tsp
Watch on YouTube -
Method
Wash and wipe dry the mangoes. Cut the mangoes with skin intact. Cut in bite size cube pieces and discard the seeds. Add a tsp of salt to the cut mango pieces, mix and keep aside.
Heat oil in a pan and when hot, add mustard seeds. When it splutters, add curry leaves followed by ginger, garlic and green chillies. Sauté until lightly crisp (takes 2–3 minutes).
To this, add the chilli powders and turmeric powder. Sauté on low heat and add 1/4 cup water. Cook the spices until the oil separates. Then add the fenugreek powder and asafoetida.
Finally, toss in the cut mangoes with salted water. Give a quick mix and add 1/2 tsp more salt.
Cook the pickle on high flame for 3–4 minutes until the raw mango pieces become tender.(Don't overcook this step, let the crunch of the skin remain intact). Switch off the flame and leave to cool completely.
Cover and leave the pan covered once cooled for 5–6 hours or overnight. The sauces are nicely absorbed in the mangoes and is ready to use. Transfer remaining to clean dry bottles and refrigerate.
NOTES
* There is no addition of vinegar in this pickle, so keep it refrigerated and thaw the required amount and use.
* If you really want to use vinegar, add 2 tbsp of it when the mangoes are cooking.
Whenever we talk about Kerala meals, it's always the seafood meals that's enjoyed by most of the people through generations. As per the geographical location and by the sea coast, fish is available in abundance and enjoyed by most communities. Fish curry and fish fry are both delicious in its own way. Fish fry is not very healthy though, but kids love the fry more than the curry.
This is a special kind of fish fry that you can prepare with simple ingredients from the pantry, but the masala is not the same as the regular fish fry. This is slightly different from our usual masala and tastes crisp and delicious. Check this out !!
Wash the fish under running water, drain water. Keep aside. I have used sheelav fish (barracuda) here.
In a blender jar, add the whole pepper corns, ginger, garlic, shallots, tamarind, turmeric powder, salt and coconut milk. Grind to a smooth paste.
Apply this paste on the fish pieces and marinate for 30 minutes -1 hour. Finally, add the rice powder and mix well.
In a pan, add oil and then slide in the curry leaves followed by the marinated fish pieces. Cook on medium flame on both sides. Drain from oil when done. Enjoy warm !!
NOTES
* You can use any firm fish for this recipe.
* Adding coconut milk adds a sweetness and balances the flavours.
* Adding rice powder adds crispiness to the outer coating.
Pumpkin is a versatile veggie and so can be used to make stir fries, curries, pies, preparing muffins, soups. However, this is not my favourite veggie. But I love to incorporate this veggie as much as possible after learning the benefits of pumpkin. This veggie is rich in antioxidants, vit A and vit C. They reduce the risk of cancer and improves eyesight, heart health. It also a low calorie food, makes you feel fuller for a long time which makes it a great choice for dieting. I have already posted the mathanga curry and mathanga payaru erissery which are the tastiest form that I loved most with pumpkin. This stir-fry is the latest addition to the weekly menu, as my kids don't like the curry version and don't like the mashed pumpkin style dishes. So this stir-fry is perfect for those kind, and is very simple to prepare. Do give this a try and enjoy with steamed rice !!
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 4-5
Author ~ Julie
Ingredients
shallots 8-10
garlic cloves 6-7
pumpkin sliced 4 cups (500g)
curry leaves 2 sprigs
turmeric powder 1/2 tsp
kashmiri chilli powder 1/2 tsp
hot chilli powder /4 tsp
fennel seeds 1/2 tsp
salt to taste
coconut oil 2tbsp + 1 tsp
Watch on YouTube -
Method
Wash, peel and cut the pumpkin in thick strips. Keep aside.
Crush the shallots and garlic and keep aside.
Heat oil in a pan and add fennel seeds. Wait to sizzle and then add the crushed shallots, garlic mix along with curry leaves.
Add the spice powders on low flame and then sauté.
Add the cut pumpkin and give a quick mix. To this add salt and 2tbsp water, combine and cook covered for 5 minutes on low flame.
Check if cooked after 5 minutes and then adjust salt if needed. Simmer another 2 minutes and then dry up any moisture if left, switch off the flame.
Add a tsp of coconut oil as garnish. Keep covered for 5 minutes and then serve.
Pavakka khichadi is one of the simplest khichadi that you can prepare for sadya and a quick one. Love this simple healthy side dish that has a mild bitter taste along with the sour flavours of yogurt. I have prepared this khichadi with kondattam and so the frying time is quite less compared to the regular fresh bitter gourd. Do give this a try and enjoy!!
Preparation time ~ 5 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ a small bowl
Ingredients
dried bitter gourd (pavakka kondattam) 1/2 cup
yogurt 3/4 cup
grated coconut 1/2 cup
mustard seeds 1/2 tsp
ginger, a very small size
green chillies 3-4
salt to taste
oil to fry
to temper
coconut oil 1 tbsp
mustard seeds 1/2 tsp
dry red chillies, 2 broken
curry leaves, 2 sprigs
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Method
Grind the coconut with mustard seeds, ginger(a very small piece), yogurt (2 tbsp) to a smooth paste. Keep aside.
Whisk the remaining yogurt smooth and keep aside.
In an earthen pot, add the ground paste. Add 2 tbsp of water to the blender jar along with the whisked yogurt. Bring to a slow boil for 3–4 minutes. Switch off the flame.
Heat oil in a pan and fry the pavakka kondattam until crisp. Drain from oil and keep aside. Add the green chillies until crisp, drain from oil.
Add the fried bitter gourd & green chillies.
Heat oil in a pan to temper. Add mustard seeds, dry red chillies and curry leaves. Fry and pour over the khichadi.
Add salt, give a quick mix, keep covered for 10 minutes for the flavours to seep in.
Serve as a side dish for sadya. Enjoy !!
NOTES
* Add salt towards the end, as kondattam already as salt in it. Adjust accordingly.
* You can make the same with other fried kondattam like payaru kondattam.
Thanks to all who responded to my question on Intsa page about this recipe that this is a rasam. But the unique part of this rasam is that it's not the regular tomato rasam. Strawberry in rasam may sound intriguing, but believe me, it's a very flavourful and tasty rasam. Strawberries are in season and if you are tired of trying out the same recipes with strawberries then give this one a try. This rasam is a quick and delicious one. I have used basic spice powders instead of rasam powder, but you can always use rasam powder. The steps are quite simple for anyone to follow. Check this out !!
Wash the strawberries by adding 2 tbsp vinegar and 1 tsp baking soda to a bowl of water. Leave soaked for 15 minutes and then rinse thoroughly. Hull & cut the strawberries in halves.
Crush the ginger, garlic, cumin seeds and whole pepper corns in a mortar.
Add 2 tsp oil in an earthen pot and sauté the crushed mix for a minute till the raw smell disappears.
To this, add the cut strawberries. Sauté for 3–5 minutes till the strawberries are cooked and is easily mashed. Mash a few of the strawberries after adding salt and then add the spice powders on low flame.
Finally, add the tamarind extract and add 2 cups of water. Adjust salt and bring to a boil. Add chopped coriander leaves, cover & cook for 3–5 minutes (Don't overboil the mix for long).
In another pan, add the oil. When hot, add the mustard seeds followed by red dry chillies and curry leaves. Pour over the rasam, mix and enjoy with steamed rice.
NOTES
*Instead of strawberries, you can use tomato.
*You can use 2 tbsp rasam powder instead of the spice powders.
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