Sweet potato fry

Sweet potato fry (മധുരക്കിഴങ്ങ്)

We all had sweet potato s with green chilli sauce. This is something different

Sweet potato diced  2
Chilli powder.            1/2 tsp
Black pepper              1/2 tsp
salt                              as needed
Pepperflakes              1/4 tsp
Olive oil                        2 tbsp

Mix all ingredients together.
Heat the pan add the marinated sweet. potato in to the pan. Fry for 2 minutes. Then cover with a lid for 2 min. Do not add water. repeat the process until the potatoes are soft inside. Enjoy

Potato Curry

Potato chopped 2
Ginger garlic paste 1 tsp
Onion chopped 1 medium
Tomato paste 2 tsp
Paprika 2 tbsp
Chilli 3/4 tsp
Oil 4-5 tbsp
In a pan fry ginger garlic paste add onion and fry until light brown. Add chopped potato and fry until slightly brown. Add tomato paste paprika and chilli powder fry until the oil comes out clear. Add 1 1/2 cup of water and cook until the potatoes are done but not too soft.

Cucumber Kichedi My way

Cucumber kichedi my way

Cucuber chopped and remove the seeds 1 cup

Coconut 1/3cup
Green peppers 2
Pearl onion 3-4
Mustard seeds 1/4 tsp
Grind all these ingridents together

Oil
Mustard seeds
Curry leaves

Spluter the mustard seeds add curry leaves
Fry for a minute. Add choped cucumber ground coconut paste and 1/2 cup water. Cook well. Turn the heat off. Then add 1/2 cup thick yogurt. Serve immediately

Kidney bean salad

This is a quick bean salad you can make within 5 minutes

Canned kidney beans                 1 can
Mint leaves                                 1 bunch
Onion                                          1 small
Green chili pepper                        1
Corn chips                                    optional
Salt                                               As needed

Wash and drain the the beans. Chop onion  fresh mint leaves green chilly pepper. Mix all the ingredients together. Let it sit for an hour. If you are adding corn chips add them right before you are serving.

Tomato chutney

Tomato medium      4

Onion Chopped      1 large

Garlic chopped        4

Chili powder           1 tsp

Turmeric powder    1 pinch

Curry leaves           2

Asafoetiada              pinch

Black Gram              2 tbsp

Oil                           3 tbsp

Mustard seed           1 tsp
Salt                          to taste

Boiled water           enough to puree

Make a paste of chili powder, turmeric,asafoetida.  Heat the oil in a pan Splutter mustard seed and black gram. fry onion garlic until onion becomes translucent. Once the onion become translucent  turn the heat down and add the  chili paste fry until the oil comes out clear. Turn the heat to high add chopped up tomatoes fry until all the water evaporates. add salt to taste. Let it cool for about 5 minutes . add some boiled water if needs for the blender.Transfer to a blender and puree well .  good for chapati , Dosa  and even on bread

Stir friedYoung Jack fruit

Last week at the indian store I saw a young jack fruit. I knew it was lot of work cuting it but since I have'nt had this in over 20 years I decided to buy it. Of course it was bit hard to cut in half. once the chopping part was over It took no time to cook and was soo good.
 I remember having a jack fruit tree back home the fruits were ripe and birds will eat half of it. No body wanted it.  I did'nt know the value of  or how tasty it  was at the time untill I spent $10 last week.

Green young Jack fruit               1
Mustard seeds                           1/2 tsp
Onion                                         1 medium
Curry leaves                                3
Green chili  sliced                        2
Red chili flakes                             1/2 tsp
Coconut oil                                  2 tbsp
Grated coconut                           3/4 cup

Wash and skin, the top skin off  of the jack fruit. cut the fruit in to half. You need a sharp knife to do this. Now chop the fruit as small as you can. if the seeds are tough be sure to peel them before chopping. The Hard part is over.
Heat the oil in a large wok Splutter mustard seeds,add 1 tbsp chopped onion curry leaves and green chili , red chili flakes fry until onion turns translucent.  add the chopped jack fruit grated coconut onion and turmeric mix well.
Add enough water cover with a lid and cook well for about 10- 15 minutes under medium heat stirring in between.

Plantain peel Thoran

Buy 6 green bananas from the store peel them . slice the bananas thin and deep fry them. Now you made banana chips. What do you do with the peel!!!!

Banana peel 6
Grated coconut 1/2 cup or more
Onion 1 small
Garlic 1 chopped
Curry leaves 2
Mustard seeds 1/2 tsp
Green chilli 1--2 depending on how hot
Turmeric 1/4 tsp
Coconut oil 3 tbsp

Wash the and soak the banana peel in warm water for about 15 minutes to clean them well.Discard both end of the peel. chopem them as small as you can and set it aside.
Heat the oil in a pan splutter mustard seeds. add chopped onions curry leaves and chopped green chili. fry them until onions become translucent.
Add the chopped banana peel, garlic, coconut and turmeric and a 3/4 cup of water. mix all ingredients, cover and cook under medium heat until it is nice and soft and water is evaporated. Remove from the heat stir well cover and cook for another 2 minutes.

Stir fried broccoli with coconut

Broccoli                  2 bunches
Onion                     1 small
Green or red chili     2
Coconut grated       1/2 cup
Vegetable oil            4 tbs
Shallots                   1
Mustard seeds         1/4 tsp
Curry leaves             2
black lentils              1 tbsp

Chop Broccoli florets and stems. Chop onions and chili peppers. Mix broccoli, onion chili and grated coconut together. Add t tbsp water to the pan. Covet the pan and steam for about 3 minutes. in another pan heat oil and splutter mustard seeds and black lentils. Add chopped shallots and curry leaves when the shallots turns golden brown turn the heat off. Add the mixture to the broccoli and mix well.

Stir fry Karela

Stir fry Karela

Karela sliced              6

Onion sliced                1 medium size

green chilli                   2 sliced

Garlic                          2 clove

Salt                              As need

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In a large frying pan , mix all ingreedients together cover and stem for3-4 minutes. open the lid, add 1 tbsp veg oil. turn the heat to medium. stir fry for about 15 minutes.

Bittermelon Theeyal (Roasted coconut curry

Bittermelon Theeyal

Bitter melon thinly sliced 1.5" long     1 cup

Oil                                                    3 tbsp
Pureed creamed coconut                   1 pak (180g)(i used grace)
Tamarind paste                                  1/2 tsp
Shallot                                                 2
Red chilli powder                                 1tsp
Coriander powder                                2tbsp
Geera                                                   1/4tsp
Mustard seed                                        1/4 tsp
Curry leaves                                           2 leaves

In a large pan add oil. when the oil heats add bitter melon and fry well. Keep it aside. Make a paste with  chilli powder coriander powder and gerra. In the left over oil splatter mustard seeds then add sliced shallots. turn the heat down and add the chilli  paste fry in low heat until the oil comes out clear. Remove the marinade from the heat and keep it aside with the biter melon. Turn the heat to medium add the coconut puree  and fry untill it turns golden brown . Stirring constanly while you are browning the coconut.Be sure not to burn it. Add 2 cups of water, marinade , bitter melon and salt. Cook untill the bitter melon is cooked well. mix the tamerind paste with litte water add to the curry cook for 5 more minutes.

Theeyal is good with rice. You can aso substitute other vegetables like long beens, egg plant, drum stick etc.
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Cauliflower Thoran

 

Cauliflower Thoran

• Cauliflower cut in to small pieces               1 
• Toor Dal                                                      1/2 cup
• cumin seed                                                  1/2tsp
• Mustard seed                                               1/2tsp
• Curry leaves                                                2
• Onion                                                          1/2 small
• Green chilly                                                 2
• Grated Coconut                                           1/2 cup
• Turmeric powder                                         1/4 tsp.
• Oil                                                                3tbsp
• Salt                                                                as needed
• Water

Wash and cook  dal with water and little salt for about 45 minutes or until dal is soft when pressed between your thumb and index finger. You can also use a pressure cooker to cook dal. Set aside
Wash cauliflower  and cut in to small pieces.
In a frying pan heat 3tbsp spoon oil. splatter mustard seed and  cumin seed
Add chopped onion, green pepper curry leaves and fry until onion turns golden brown.
Add cauliflower coconut, turmeric, salt, toor dal mix well. add 2 tbsp. water if need.( if the mixture seems too dry.) Cover and cook for about 3 min.  Open the lid and fry for about 2-3 min more while stirring in between. Be sure not to over cook cauliflower. should be on the crunchy side. 

Savoy Cabbage Thoran

 

Savoy Cabbage Thoran

Cabbage (chopped fine)      1/2          

 grated coconut                    1/3 cup

 Red chilly pepper sliced       2   

 Mustard                               pinch

Cooking Onion                    1/2

Grated Coconut                   2 tbs 

Oil                                        4 tbs

Heat oil in a pan splatter mustard then add chopped up onion 2tbs grated coconut and  peeper fry until coconut turned brown. add cabbage and grated coconut mix well. fry until cooked well about 5 minutes.  Serve hot.



Uli curry

Uli curry

My husband always used to talk about uli curry he used to buy with parotta during college days. So I decided to make it one day. He explained it to me how it tasted like. After couple trials it became one of the favorites at our house. I find it convenient and easy to prepare especially  during let times.

                      Ulli curry  is great with chapati appam, puttu  and rice. It also freezes well. When I make ulicurry, always keep a container in the freezer for the lazy days. try my recipe if you like it leave me a comment.

Ingredients:

1. Cinnamon                   1/2'' long
2. Cloves                         8
3. Curry leaves                1
4. Anise                          1tsp
5. Star anise                    1/2
6. Onion medium            4no
7. Ginger chopped          1tbs
8. Garlic chopped            1/2ts
9. Tomato large               1 no 
10.  Chilly powder             2tb
11. coriander powder        4tbOil 
12. Oil                               1/8cup
13. Mustard seed               1/4 tsp.
14. Milk                            1/2 cup

Heat oil in a frying pan.  splatter mustard seeds. add 1- 5 ingredients fry for about 2 min.
Add garlic and ginger fry until  it  turns golden brown.  Add diced tomatoes chilly powder and coriander powder  fry under low heat until  oil comes out clear through the sides. Add onions  fry until they turn  translucent.  add 1 cup water and boil for 5min. Turn down the heat add 1/2 cup of  milk You can also substitute milk with coconut milk