Thorans can be made with finely sliced carrots, beans, long runner beans, unripe jackfruit, beetroot and all leafy vegetables like spinach, drumstick leaves etc. Possibilities are endless!
Ingredients :
Grated Cabbage – 11/2 cup
Small Onion – 4
Green Chilly cut into small pieces – 3
Grated Coconut – 1/2 cup
Turmeric Powder -1/4 tsp
Coconut oil - 2tbsp
Mustard seeds - 1/4 tsp
Curry leaves - 1 flake
Cumin seeds - small pinch
Salt - to taste
Method:
Crush the grated coconut, turmeric, cumin, onion, and green chillies together and mix this with gratted cabbage and salt and keep aside. Season the mustard and curry leaves in oil and pour this into the above mixture and cook on a low flame, till done.
Saturday, June 07, 2008
Saturday, May 17, 2008
Parippu Curry
One of the most simplest recipes - To make and eat!!!
Ingredients :
Lentils (green gram dal) - 1cup
Water - 3cups
Turmeric powder - 1/2tsp
Salt - to taste
Ghee - 2tsp
Method :
Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.
Ingredients :
Lentils (green gram dal) - 1cup
Water - 3cups
Turmeric powder - 1/2tsp
Salt - to taste
Ghee - 2tsp
Method :
Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.
Koottucurry
I was in a mood to experiement and decided to try something which I have never tried. The taste is something which I remember for sure... I googled, I read many versions in my various cook books, called up one of my friends who is a specialist... Finally, I decided to go with my instinct and go ahead...
In kootucurry, a variety of vegetables and Bengal gram(Kadala) is used. The main difference between this curry and 'Aviyal' is addition of tamarind in Avial. So, lets start?
Ingredients
Bengal gram dal - 1/2cup
Pumpkin, snake gourd,
Long runner beans,
yam, Cucumber - 1/4kg (all put together)
Inner flesh of drum stick - 1/2cup
Grated coconut - 1/2cup
Turmeric powder - 1/4tsp
Green chillies - 3 (split them into 2)
Salt to taste
Coconut oil - 1/4cup
Mustard - 1tsp
White gram dal - 2dsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1dsp
Grated coconut - 1/4cup
Method :
Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies.
Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.
Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.
Its ready!
In kootucurry, a variety of vegetables and Bengal gram(Kadala) is used. The main difference between this curry and 'Aviyal' is addition of tamarind in Avial. So, lets start?
Ingredients
Bengal gram dal - 1/2cup
Pumpkin, snake gourd,
Long runner beans,
yam, Cucumber - 1/4kg (all put together)
Inner flesh of drum stick - 1/2cup
Grated coconut - 1/2cup
Turmeric powder - 1/4tsp
Green chillies - 3 (split them into 2)
Salt to taste
Coconut oil - 1/4cup
Mustard - 1tsp
White gram dal - 2dsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1dsp
Grated coconut - 1/4cup
Method :
Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies.
Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.
Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.
Its ready!
Monday, October 15, 2007
Fish Masala - With Pomfret / Mackarel
Yesterday we bought pomfret and I didn't want to fry it nor curry it. I remembered a yummy fish masala my mom makes. I tasted the same thing in a restaurant in Bangalore(Little Home) sometime back. Anyways, my mom's recipe tastes a lot better. I didnt clearly know the recipe. As usual, i remembered the taste and decided boldly to go ahead! Let me share my recipe with you... You can use mackerel also instead of pomfret.
Ingredients:
2 Pomfret
3 thinly sliced onions
2 chopped tomatoes
6 green chillies grounded
8 garlic flakes grounded
1" ginger grounded
1/2 cup coconut milk
Salt as per taste
3 tbsp oil
Grind to a paste:
1/2 tsp corriander seeds
1/2 tsp cummin seeds
5 black pepper
2 cloves
1/2 tsp turmeric powder
2 tsp red chilli powder
Method
Cut the fish into 2 pieces and make 2 thin lines on the fish. Marinate the fish with salt, little pepper, red chilly and turmeric and keep aside for an hour. Heat oil and fry the fish lightly(You can fry it completely also) and keep aside. Those who are worried about oil content can keep the fish on tissue paper to drain more oil. Heat the oil, and fry the onions till golden brown. You can use the same oil which was used for frying. Add ginger-garlic-green chillies paste and stir for a minute. Add tomatoes and simmer for 2 minutes. Add the grounded paste and simmer for 1 minute. Add little water and quarter portion of coconut milk and let it boil for 2 minutes. When it starts boiling add the fish pieces. Again add quarter of coconut milk and little water. Once the masala is kind of dry and the rest of coconut milk and cook till done. Ideally it will be a semi gravy. If yours is not so, transfer the fish pieces without breaking to a serving dish and let the gravy become more dry by keeping it on fire. Once done, you can spread the semi dry gravy on fish pieces. Now you can serve it hot with rice.
Mine came out so well that my husband says that it is better than the restaurant one. I hope it is better than my mom's too;-)
Ingredients:
2 Pomfret
3 thinly sliced onions
2 chopped tomatoes
6 green chillies grounded
8 garlic flakes grounded
1" ginger grounded
1/2 cup coconut milk
Salt as per taste
3 tbsp oil
Grind to a paste:
1/2 tsp corriander seeds
1/2 tsp cummin seeds
5 black pepper
2 cloves
1/2 tsp turmeric powder
2 tsp red chilli powder
Method
Cut the fish into 2 pieces and make 2 thin lines on the fish. Marinate the fish with salt, little pepper, red chilly and turmeric and keep aside for an hour. Heat oil and fry the fish lightly(You can fry it completely also) and keep aside. Those who are worried about oil content can keep the fish on tissue paper to drain more oil. Heat the oil, and fry the onions till golden brown. You can use the same oil which was used for frying. Add ginger-garlic-green chillies paste and stir for a minute. Add tomatoes and simmer for 2 minutes. Add the grounded paste and simmer for 1 minute. Add little water and quarter portion of coconut milk and let it boil for 2 minutes. When it starts boiling add the fish pieces. Again add quarter of coconut milk and little water. Once the masala is kind of dry and the rest of coconut milk and cook till done. Ideally it will be a semi gravy. If yours is not so, transfer the fish pieces without breaking to a serving dish and let the gravy become more dry by keeping it on fire. Once done, you can spread the semi dry gravy on fish pieces. Now you can serve it hot with rice.
Mine came out so well that my husband says that it is better than the restaurant one. I hope it is better than my mom's too;-)
Saturday, July 28, 2007
Fish Curry
I love fish - Let it be curried or fried. Let me share a fish dish with you. It is ideal when served with rice or boiled tapioca.
Ingredients:
Fish - 1/2 Kg
Coconut - Grated 1/2 cup or for straining milk -1
Red Chilli Powder- 2tbsp
Turmeric-1/2tsp
Cocum- 5-6 pieces
Salt to taste
Oil- 2tbsp
Curry Leaves- 1 sprig
Onion- 3-4 pieces
Method of Preparation:
Clean the fish well . Grind coconut well with red chilli powder and turmeric. Mix the fish with the ground masala, cocum, salt and sufficient water. Cook well in medium heat. When the gravy thickens add oil and crushed onions and curry leaves. Remove from fire and serve hot.
Variation:
1. The same can be made with coconut milk instead of ground coconut. Strain first milk (1/2 cup) and second milk (2 cups) from the grated coconut by adding water. Saute crushed onions, ginger (1 small piece), turmeric, red chilly powder in oil (or you can mix all the ingredients in the second milk and bring to a boil) Add the second milk, fish, salt and cocum. Boil on medium heat. When the fish is almost done and the gravy thickens add the first milk and remove from fire.
2. You can use onions and tomatos also if you like it. If so, heat oil and cook onion and tomato fairly well before adding the fish and other ingredients. I prefer cocunut milk rather than ground coconut when i prepare fish curry.
Tips:
Instead of cocum, raw mango pieces can be used. But taste varies. Again, you should remove cocum based on the flavour after cooking / keeping it for sometime.
Ingredients:
Fish - 1/2 Kg
Coconut - Grated 1/2 cup or for straining milk -1
Red Chilli Powder- 2tbsp
Turmeric-1/2tsp
Cocum- 5-6 pieces
Salt to taste
Oil- 2tbsp
Curry Leaves- 1 sprig
Onion- 3-4 pieces
Method of Preparation:
Clean the fish well . Grind coconut well with red chilli powder and turmeric. Mix the fish with the ground masala, cocum, salt and sufficient water. Cook well in medium heat. When the gravy thickens add oil and crushed onions and curry leaves. Remove from fire and serve hot.
Variation:
1. The same can be made with coconut milk instead of ground coconut. Strain first milk (1/2 cup) and second milk (2 cups) from the grated coconut by adding water. Saute crushed onions, ginger (1 small piece), turmeric, red chilly powder in oil (or you can mix all the ingredients in the second milk and bring to a boil) Add the second milk, fish, salt and cocum. Boil on medium heat. When the fish is almost done and the gravy thickens add the first milk and remove from fire.
2. You can use onions and tomatos also if you like it. If so, heat oil and cook onion and tomato fairly well before adding the fish and other ingredients. I prefer cocunut milk rather than ground coconut when i prepare fish curry.
Tips:
Instead of cocum, raw mango pieces can be used. But taste varies. Again, you should remove cocum based on the flavour after cooking / keeping it for sometime.
Kachyamoru or Pulicherry
Another easy to make dish... But I have yet another easy way to make moru curry which I will share after the typical kerala way of making moru curry.
Ingredients:
· Buttermilk - 4 cups
· Ginger Sliced - 3/4 dsp
· Grated coconut - 4 dsp
· Shallots - 2
· Green chillies - 6
· Turmeric - 1 piece
· Garlic - 2 cloves
· Cummin seeds - 1/4 tsp
· Salt
Seasoning:
· Ghee or oil - 2 dsp
· Sliced shallots - 1 dsp
· Curry leaves - 1 sprig
· Fried and powdered fenugreek - 1/2 tsp
· Mustard seeds and fenugreek - 1/2 tsp each
· Dry chillies - 2
· Chilly powder - 1/4 tsp
Method:
Grind the coconut, shallots, garlic and cummin seeds together. Slit the green chillies and cook it along with the ginger in salt solution in which ground turmeric is mixed. When almost dry, remove from fire and mix the buttermilk. Heat the oil, splutter the mustard and fenugreek and the curry leaves, put shallots and broken dry chillies. When the onion is fried remove from fire, put the chilly powder and fenugreek powder. Add the ground coconut put it back on fire and saute the coconut for sometime. Pour buttermilk diluting the coconut paste and stir well. When the butter milk is heated remove from fire and stir till cool.
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My easy way::
This is one dish which my husband is an expert.
1 thinly diced onion / 5 diced shalots
1 diced tomato
3 green chilles sliced
2 cup curd
1 sprig
Cummin seeds
Mustard
Chilly powder
Turmeric powder
Heat the oil, splutter the mustard and the curry leaves, put shallots/ onion, tomato and chillies. When the onion and tomato are properly cooked, put the chilly powder, turmeric powder and salt . Saute for sometime. Pour curd and stir well. When the curd is heated remove from fire and stir till cool.
You can put a little chicken / meat masala powder as well. It gives a nice taste;-)
Try it out!
Ingredients:
· Buttermilk - 4 cups
· Ginger Sliced - 3/4 dsp
· Grated coconut - 4 dsp
· Shallots - 2
· Green chillies - 6
· Turmeric - 1 piece
· Garlic - 2 cloves
· Cummin seeds - 1/4 tsp
· Salt
Seasoning:
· Ghee or oil - 2 dsp
· Sliced shallots - 1 dsp
· Curry leaves - 1 sprig
· Fried and powdered fenugreek - 1/2 tsp
· Mustard seeds and fenugreek - 1/2 tsp each
· Dry chillies - 2
· Chilly powder - 1/4 tsp
Method:
Grind the coconut, shallots, garlic and cummin seeds together. Slit the green chillies and cook it along with the ginger in salt solution in which ground turmeric is mixed. When almost dry, remove from fire and mix the buttermilk. Heat the oil, splutter the mustard and fenugreek and the curry leaves, put shallots and broken dry chillies. When the onion is fried remove from fire, put the chilly powder and fenugreek powder. Add the ground coconut put it back on fire and saute the coconut for sometime. Pour buttermilk diluting the coconut paste and stir well. When the butter milk is heated remove from fire and stir till cool.
------------------------------------------------------------------------------
My easy way::
This is one dish which my husband is an expert.
1 thinly diced onion / 5 diced shalots
1 diced tomato
3 green chilles sliced
2 cup curd
1 sprig
Cummin seeds
Mustard
Chilly powder
Turmeric powder
Heat the oil, splutter the mustard and the curry leaves, put shallots/ onion, tomato and chillies. When the onion and tomato are properly cooked, put the chilly powder, turmeric powder and salt . Saute for sometime. Pour curd and stir well. When the curd is heated remove from fire and stir till cool.
You can put a little chicken / meat masala powder as well. It gives a nice taste;-)
Try it out!
Fish/ prawn Peera Pattichathu
This is a semi dry dish made with fish, coconut and cocum. Usually whole small fishes like kozhuva/chooda and small sardines are used to make this preparation. This is a delicious dish if made with the right amount of ingredients.
Ingredients:
Fish - 1kg
Ginger - 1 medium piece
Turmeric powder - 1/2tsp
Salt - to taste
Garlic flakes -2
Green Chilli- 1dsp
Grated coconut - 1 cup
Tamarind -Cocum (Kodampuli) - 4-5 pieces
Coconut Oil -2dsp
Onion - cup
Curry leaves
Method of Preparation:
Crush the grated coconut, ginger, turmeric, garlic, salt and Green chillies. Clean the fish well and mix it with the crushed ingredients in mud pot. Add tamarind and a little water and cook until done with most of the water evaporated. Season curry leaves and chopped onions in oil. Then add this mixture to the fish preparation and mix well.
Variation:
Small prawns can also be used to make this dish with the same ingredients. Here prawns are first cooked with 1-2 small pieces of cocum, salt and water. After seasoning, (mustard seeds are also seasoned), add the crushed ingredients to it and sauté for some time. Then add the cooked prawns kept aside to this mixture and keep on fire for some time. Serve hot.
Ingredients:
Fish - 1kg
Ginger - 1 medium piece
Turmeric powder - 1/2tsp
Salt - to taste
Garlic flakes -2
Green Chilli- 1dsp
Grated coconut - 1 cup
Tamarind -Cocum (Kodampuli) - 4-5 pieces
Coconut Oil -2dsp
Onion - cup
Curry leaves
Method of Preparation:
Crush the grated coconut, ginger, turmeric, garlic, salt and Green chillies. Clean the fish well and mix it with the crushed ingredients in mud pot. Add tamarind and a little water and cook until done with most of the water evaporated. Season curry leaves and chopped onions in oil. Then add this mixture to the fish preparation and mix well.
Variation:
Small prawns can also be used to make this dish with the same ingredients. Here prawns are first cooked with 1-2 small pieces of cocum, salt and water. After seasoning, (mustard seeds are also seasoned), add the crushed ingredients to it and sauté for some time. Then add the cooked prawns kept aside to this mixture and keep on fire for some time. Serve hot.
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