Egg and Green Peas Kurma

Egg and green peas kurma




Recipe source : Magic Oven-Lakshmi Nair.
Kerala style egg and green peas curry with coconut milk.
Prep Time: 15 minutes
Cook time: 30 minutes
Serves: 4 to 5  people

Ingredients:

1. Hard boiled eggs- 5 nos
2. Onion,finely sliced-2 large
3. Green chilies,cut vertically-4 to 5 nos( or to taste)
4. Coriander powder-1.5 tsp
5. Turmeric powder-1/2 tsp
6. Tomato,pureed-2 medium
7. Potato,boiled and diced- 2 small( see notes)
8. Green peas,cooked and drained-1/2 cup( see notes)
9. Thin coconut milk-1.5 cups
10. Thick coconut milk-1/2 cup
11. Curry leaves-2 sprigs
12. Coriander leaves-to garnish
13. Coconut oil-as required
14. Salt-to taste

For Masala paste:

1. Whole black pepper- 1 tsp( see notes)
2. Cinnamon-1" piece
3. Cloves- 3 to 4 nos
4. Cardamom-3 nos
5. Ginger-1" piece
6. Garlic-4 small cloves

Instructions:

Coarsely grind together all the ingredients listed under "for masala paste".Keep aside.

Heat oil in a pan,add onion and green chilies,saute until it turns golden brown.

Add the prepared masala paste and saute until raw smell leaves.

Add coriander powder and turmeric powder,saute for a minute.

Now add pureed tomato and salt to taste.Cook until oil starts to separate.

Add potato and green peas.Mix well until combined.

Now add thin coconut milk and bring it to a boil.

Add hard boiled eggs and cook for about 5 minutes.Add thick coconut milk and bring it to just under a boil.

Add curry leaves and coriander leaves.Mix well.

Serve with appam,idiappam or chapathi.

NOTES

• I used about 1 and 1/4 cups cooked green peas,and omitted the potatoes.
• The original recipe calls for 1.5 tsp of whole black pepper.Adjust the quantity according to your spice level. 

Methi Pulav | Fenugreek leaves Pulav

Methi Pulav recipe


Quick, easy and delicious methi pulav.
Prep Time:10 minutes
Cook time: 20 minutes
Serves: 2 people

Ingredients:

1. Basmati rice- 1 cup
2. Cumin seeds-1/4 tsp
3. Cinnamon-2" piece
4. Cloves-3 nos
5. Cardamom-3 nos
6. Onion,finely chopped-1 small
7. Ginger,finely chopped- 1 tsp
8. Garlic,finely chopped- 1 tsp
9. Green chilies ,finely chopped- 1/2 tsp
10. Methi leaves / fenugreek leaves- 1 bunch 
11. Water-2 cups
12. Salt-to taste
13. Ghee/oil-as required

Instructions:

Soak rice in water for about 20 minutes.Drain well,keep aside.

Separate the methi leaves,from the stem,keep aside.(discard the stem).(Do not chop the leaves,as it will make the pulav taste bitter.)

Heat ghee/oil in a pan,add cumin seeds,cinnamon,cloves and cardamom,saute for few seconds or until fragrant.

Add onion,ginger ,garlic and green chilies and saute until onion turns translucent.

Add methi leaves and saute for few minutes.

Next add rice and saute for a minute or two.

Add water and salt to taste.Bring this to boil.

Reduce the heat to low,cover and cook until rice is done.Once cooked through,fluff the rice using a fork.

Broccoli salad recipe

Broccoli salad recipe


Quick,easy and delicious broccoli salad recipe.
Prep Time: 15 minutes
Cook time: -
Serves: 3 to 4 people
Recipe adapted from: Tasteofhome.com,you can find the original recipe here.
Ingredients:

1. Broccoli ,cut into florets- 3 cups( see notes)
2. Onion,chopped-1/4 cup
3. Mozzarella cheese,grated-1/2 cup
4. Mayonnaise-1/4 cup
5. Sugar-1 tbsp(optional)
6. Vinegar-1/2 tbsp(i used apple cider vinegar)
7. Salt-to taste
8. Black pepper powder-to taste

Instructions:

In a large mixing bowl,combine broccoli,onion and cheese.

In another bowl,combine together mayonnaise,sugar,vinegar,salt and pepper powder.

Pour this over the broccoli mixture and toss to coat.

NOTES

• Blanch the broccoli florets quickly in boiling water for about 15 to 20 seconds and drain it in a colander.

FISH MOLLY / MOLEE

Fish Molly


Fish cooked in mildly spiced coconut milk gravy.
Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish,medium sized pieces- 500 gms
2. Cardamom-3 nos
3. Cloves- 3 nos
4. Cinnamon- 1" piece
5. Bay leaf- 1 no
6. Onion,sliced-2 medium ( 1.5 cups)
7. Ginger,finely chopped- 2 tsp
8. Garlic,finely chopped-2 tsp
9. Green chilies,cut vertically-3 to 4 nos(or to taste)
10. Curry leaves-2 sprigs
11. Turmeric powder-1/4 tsp
12. Tomato,sliced- 2 medium sized(and more for garnishing)
13. Thin coconut milk-1.5 cups
14. Thick coconut milk-1/2 cup
15. Salt-to taste
16. Coconut oil- as required

For Marination

1. Turmeric powder-1/4 tsp
2. Black pepper powder-1 tsp
3. Lemon juice-1/2 tsp
4. Salt-to taste

Instructions:

In a mixing bowl combine together all the ingredients listed under 'For marination'.Rub this onto the fish pieces.Keep aside for 15 minutes.Shallow fry them until 3/4 th done,turning once in between.Drain onto a kitchen towel.

In the same pan ( add more oil ,if required)add cardamom,cloves,cinnamon and bayleaf. Saute for few seconds.

Add onion,ginger,garlic,green chilies and curry leaves.Saute until onion turns soft and translucent.

Add turmeric powder and saute for few seconds.

Now add tomato and thin coconut milk.Bring this to a boil.Add salt to taste.

Add the fried fish pieces and mix gently.Cover and cook for few minutes or until the gravy turns thick.

Now add the thick coconut milk and mix gently.Switch off the stove,add more curry leaves and sliced tomato ,if desired.

Serve with rice/ appam.

Notes:

• You can use King fish,Pearl spot or Pomfret. 

ACHINGA PAYAR MEZHUKKUPURATTI | LONG BEANS STIR FRY

Achinga Payar Mezhukkupuratti


Easy Kerala style long beans stir fry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Achinga payar/Long beans,cut into 1.5" long pieces- 2 cups( see notes)
2. Turmeric powder-1/4 tsp
3. Green chilies,cut vertically-1 or 2 nos( or to taste)
4. Onion,sliced- 3/4 to 1 cup(see notes)
5. Garlic,finely chopped-2 cloves
6. Curry leaves- few
7. Coconut pieces-1 or 2 tbsp
8. Turmeric powder-1/4 tsp
9. Red chili powder-1/2 to 3/4 tsp(or to taste)
10. Curry leaves-few
11. Salt-to taste
12. Oil- as required
13. Water- as required

Instructions:

Cook achinga payar/long beans,along with 1/4 tsp turmeric powder,green chilies ,salt to taste and just enough water for about 8 to 10 minutes.Keep aside.

Heat oil in a pan.Add onion,garlic ,curry leaves and coconut pieces.Saute until onion turns golden.

Reduce flame to low,add  turmeric powder and red chili powder.Saute for about a minute.

Add cooked achinga payar/long beans and stir well.Add more salt,if required.Saute for few minutes over medium flame.

Serve with rice.

Notes:

• For mature beans,slit them open and use only the seeds.
• Adjust the quantity of onion according to your taste.You can also use shallots instead of onion ,for a better flavor.

KERALA FISH CURRY | NADAN MEEN CURRY

Kerala fish curry


Learn how to make spicy Kerala fish curry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish ,medium sized pieces-400 to 500 gms
2. Kashmiri chili powder-2 to 2.5 tbsp(see notes)
3. Turmeric powder-1/2 tsp
4. Coriander powder-1/2 tbsp
5. Fenugreek powder-1/8 tsp
6. Mustard seeds-1/2 tsp
7. Shallots,sliced-5 to 6 nos
8. Ginger,crushed- 1.5 tbsp
9. Garlic,crushed-1.5 tbsp
10. Curry leaves-2 sprigs
11. Kudampuli / Fish tamarind / kokum- 2 to 3 small pieces( soaked in water)
12. Water-1 to 1.5 cups( or as required)
13. Salt-to taste

Instructions:

Combine together kashmiri chili powder,turmeric powder,coriander powder , fenugreek powder and few tbsp of water to form a thick paste.Keep aside.

Heat oil in a pan/manchatti. Gently swirl the pan,to coat the sides of the pan with oil.

Add mustard seeds and let it splutter.Add shallots,ginger,garlic and curry leaves.

Saute until it turns golden .Reduce the flame to low,add the masala paste,saute for about a minute.

Add 1 to 1.5 cups of water( depending upon the amount of gravy you require) and mix well.

Add kudampuli / tamarind and salt to taste. 

Bring it to a boil,over medium heat.Now add the fish pieces and mix well.

Cover and cook until fish is done.Uncover and cook until the gravy turns thick.Add more curry leaves.

Remove from heat and keep covered for at least one hour for the flavors to blend in.

Serve with rice.

Notes:

• If you feel that the curry is a bit too tangy,remove the kokum pieces.
• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• If you want to keep the curry for more than one day,avoid using coriander powder.
• Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.

PUNJABI CHOLE MASALA | CHANA MASALA

Punjabi chole



Spicy Punjabi style chickpea curry.
Prep Time: 5 Hours
Cook time: 45 minutes
Serves: 2 to 3 people

Ingredients:

1. Chickpeas- 1 cup
2. Cardamom-2 nos
3. Bay leaf-1 no
4. Cloves-3 nos
5. Cinnamon-2" piece
6. Tea bag- 1 no
7. Onion,chopped- 1.5 cups(2 medium)
8. Ginger,grated- 1 tsp
9. Tomato,chopped-1 cup(2 medium)
10. Sugar- 1/4 tsp
11. Kashmiri chili powder- 1 to 1.5 tsp(or to taste)
12. Black pepper powder- 1/2 tsp(or to taste)
13. Coriander powder- 1.5 tsp
14. Cumin powder- 1/2 tsp
15. Turmeric powder- 1/4 tsp
16. Garam masala powder- 3/4 tsp
17. Amchur powder/dry mango powder- 1/4 tsp(optional)
18. Kasuri methi,dry fenugreek leaves- 1 tbsp
19. Coriander leaves,chopped- 1/4 cup
20. Onion,chopped- 1 to 2 tbsp( optional)
21. Salt -to taste
22. Water- as required

Instructions:

Soak chickpeas in plenty of water for about 5 to 6 hours.Rinse well and drain.

In a pressure cooker add chickpeas,cardamom,bay leaf,cloves,cinnamon,tea bag,water and salt to taste.Cook until it is done.Drain the chickpeas and keep aside.Discard the tea bag and the whole spices.Retain the broth for later use.

Heat oil in pan,add onion and grated ginger.Saute until it turns golden brown.

Add tomato and cook until oils starts to separate.

Add sugar,kashmiri chili powder,black pepper powder,coriander powder,cumin powder,turmeric powder and garam masala.Cook until it start to leave the sides of the pan,stirring continuously.

Add chickpeas and the remaining broth/water( adjust the quantity of broth/water according to the consistency you require).

Add amchur powder(if using)  and kasuri methi,Mix well.Add more salt if required.Simmer for about 8 to 10 minutes or until the gravy turns thick.

Garnish with coriander leaves and chopped onion( if desired).Serve with roti or batura along with chopped onions.

KAPPA PUZHUNGIYATHU WITH MULAKU CHAMMANTHI | BOILED TAPIOCA WITH GREEN CHILLI DIP

Kappa puzhingiyathu with mulaku chammanthi


Boiled tapioca/yucca with spicy onion and green chilli chutney ,ready in less than 30 minutes.
Prep Time: 10 minutes
Cook time: 15 minutes
Serves: 4 people

Ingredients:
For kappa puzhungiyathu /boiled tapioca

1. Tapioca/yucca- 2 large
2. Salt-to taste
3. Water-as required

For Mulaku chammanthi / green chilli dip

1. Green chilies- 10 nos( or to taste)
2. Shallots /onion ,chopped-1/2 cup
3. Coconut oil-2 to 3 tbsp
4. Salt-to taste

Instructions:

To prepare kappa puzhungiyathu /boiled tapioca

Peel the tapioca and cut it into big pieces.Wash thoroughly until water runs clear.

In a large pan ,bring water to a boil,add tapioca and salt to taste.Cook for about 15 to 20 minutes or until it is tender.Drain and serve with the chutney.

To prepare Mulaku chammanthi / green chilli chutney/dip

Crush together green chilies and shallots using a food processor or mortar and pestle.

Transfer this to a bowl ,add coconut oil and salt to taste.Mix well until combined.Serve with boiled tapioca.

Notes:

• Adjust the quantity of green chilies according to your taste.
• For best result, use kanthari mulaku/bird's eye chilies for the chutney/dip

EASY VEGETABLE PULAV

Vegetable Pulav



Quick and easy vegetable pulav recipe.
Prep Time: 10 minutes
Cook time: 10 to 15 minutes
Yield: 2 to 3 people

Ingredients:

1. Cooked basmati rice- 4 cups
2. Cumin seeds-1/4 tsp
3. Cardamom-3 nos
4. Cloves-5 nos
5. Cinnamon-2" piece
6. Bay leaf-1 no
7. Ginger garlic paste-1.5 tsp
8. Green chilies,finely chopped- 1 no
9. Onion ,finely chopped- 1 small
10. Vegetables,finely chopped-1 to 1.5 cups(i used carrot and green beans)
11. Coriander leaves,chopped-2 to 3 tbsp
12. Ghee/butter/oil-as required
13. Salt-to taste

Instructions:

Heat oil in a pan,add cumin seeds,let it splutter.Add cardamom,cloves,cinnamon and bay leaf.Saute for few seconds.

Add ginger,garlic,green chilies and onion,Saute until it turns translucent.

Add chopped vegetables.Saute until it is done.Add salt to taste and mix well.

Add cooked rice and mix gently until combined.Cover and cook over low flame for a minute.

Switch off the stove.Add chopped coriander leaves.Keep covered for 10 minutes.

CHUTNEY POWDER / IDLI - DOSA PODI

Chutney powder

Ingredients

1. Urad dal/ Uzhunnu parippu- 3/4 cup
2. Channa dal/ Kadala parippu- 1/4 cup
3. Coriander seeds- 1 tbsp
4. Black pepper corns- 1/2 tsp( optional)
5. Curry leaves- 2 sprigs
6. Dry red chilies- 12 to 15 nos( according to taste)
7. Garlic chopped- 4 to 5 cloves
8. Asafoetida- 2 generous pinch
9. Salt- to taste
10. Oil- 1/2 tsp

Directions

• Heat oil in a pan,add urad dal,channa dal,coriander seeds,black pepper corns and curry leaves.Roast until it turns golden,stirring continuously.
• Now add dry red chilies,garlic and asafoetida.Roast it until dal turns golden brown.
• Allow this to cool slightly,add  salt to taste and grind to form a coarse / fine powder ,as desired.

For serving,mix with gingelly oil,ghee or yogurt .Serve with idili or dosa.

ONION CHUTNEY

Onion Chutney

Ingredients

1. Onion-sliced- 1 cup
2. Garlic-finely chopped- 1 tsp
3. Curry leaves- Few
4. Dry red chilies- 3 to 4 nos( according to taste)
5. Asafoetida- 1 pinch
6. Tamarind- 2 pinch( or to taste)
7. Salt- to taste
8. Oil- as required

Directions

• Heat oil in a pan ,add onion,garlic ,curry leaves and salt.Saute until onion turns golden brown.
• Now add dry red chilies  and asafoetida. Saute for few more minutes.
• Add tamarind and more salt if required.Allow this to cool slightly.
• Grind this to form a smooth paste.
• Serve with dosa or idli.

NOTES

• You can use shallots ,instead of onion ,if desired.

BEETROOT THORAN / BEETROOT STIR FRY

Beetroot Thoran

Ingredients

1. Beetroot-finely chopped/grated- 2 cups
2. Onion-finely chopped- 1/4 cup
3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
4. Curry leaves- few
5. Ginger-finely chopped- 1/4 tsp( see notes)
6. Grated coconut- 1/2 cup heaped(see notes)
7. Turmeric powder- 1/4 tsp
8. Mustard seeds- 1/4 tsp
9. Salt- to taste
10. Oil- as required

Directions

• In a large mixing bowl,combine together beetroot,onion,green chilies,curry leaves,ginger,grated coconut,turmeric powder and salt to taste.
• Heat oil in a pan and add mustard seeds,let it splutter.Add the beetroot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
• Uncover and saute for 1 - 2 minutes.Serve with rice.

NOTES

• Adjust the quantity of grated coconut according to your taste.

BLACKBERRY-BANANA SMOOTHIE

Balckberry-Banana smoothie

Ingredients

1. Banana- 1 large
2. Fresh Blueberries- 1/2 cup
3. Apple juice- 1/2 to 3/4 cup( or as required)
4. Honey- to taste

Directions

• Combine all the ingredients in a blender.Blend until smooth.
• Serve immediately.

NOTES: 

• You can also use frozen banana ,if desired.
• Vegan option- Use agave nectar instead of honey.