Cucumber carrot khichadi

Kichadi is served as part of Sadhya in Kerala. Easiest variety of khichadi is made as follows.

Ingredients:

1 cucumber peeled and sliced

1/2 carrot peeled and sliced

2 tbsp coconut oil

2 dried red chillies

1/2 tsp mustard seeds

1/2 tsp urad dal

2 green chillies chopped

1 sprig curry leaves

salt to taste

To grind:

1 cup coconut

1/4 tsp mustard seeds

1 green chilly

1/2 cup yogurt

Preparation:

1.Heat oil in a pan and add mustard seeds.Let them crackle.

2.Throw in the urad dal, dried red chillies,curry leaves and green chillies.

3.Add carrot and mix well untill carrot is cooked.

4.Add cucumber,salt and mix well for 30 seconds.

5.Pour in the ground paste.Mix well and switch off the flame before the gravy comes to a boil.

PS:Add more yogurt/water to bring the gravy to your desired consistency.

Tomato Chutney

Tomato is a bright red fruit used in the preparation of almost all kinds of Indian curries. Tomato is a wonderful source of lycopene, a natural antioxidant.

This tomato chutney can be had with chappathi or rice. Amma usually makes this chutney when she is in a hurry as this requires only a few minutes of cooking time.

Ingredients:

2 big tomatoes sliced

1 medium onion chopped

1 inch piece of ginger chopped

4 chopped green chillies

1 sprig curry leaves

2 tbsp coconut oil

1/2 tsp mustard seeds

salt to taste

To grind:

1 cup coconut

1 shallot

Preparation:

1.Heat oil in a pan and add mustard seeds.Let them crackle.

2.Add the ginger,green chillies,curry leaves and onion. Saute till the onion turns light brown.

3.Add the tomatoes,salt and mix well until the tomatoes turn into a paste.

4.Pour in the ground coconut mixture and enough water for the gravy.

5.Switch off the flame before the gravy comes to a boil.

Brinjal Curry

This particular brinjal curry goes well with rice. 

Ingredients:

250 gm brinjal cut into cubes

1 onion chopped

1 tomato chopped

1 tsp ginger chopped

2 green chillies slit

1 sprig curry leaves

1/2 tsp chily powder

2 tsp coriander powder

1 pinch turmeric powder

2 tsp tamarind paste

1 cup thin coconut milk

1/2 cup thick coconut milk

2 tbsp coconut oil

1/2 tsp mustard seeds

salt to taste

Method:

1.Soak the brinjal cubes in some turmeric water for 5 to 10 minutes. Rinse and wipe dry.

2.Heat oil in a pan and add mustard seeds. Let it splutter.

3.Add onion,ginger,green chillies and curry leaves. Saute well for 5 minutes.

4.Add the brinjal cubes. Cover and cook on low flame for 5 minutes.

5.Add turmeric powder,chilly powder and coriander powder.Saute well for 1 minute.

6.Add tomato and salt.

7.Add tamarind paste. Mix well and add the thin coconut milk. Cook for 3 minutes.

8.Add the thick coconut milk.Switch off the flame. Serve with rice.

Avial

Avial is an integral part of Sadhya in Kerala. Its a medly of vegetables and provides all essential nutrients.

Ingredients:

1 cup white pumpkin (Kumblanga) 

1 cup pumpkin (mathanga)

1 cup yam (chena) 

1 cup raw plantain (nenthra kaaya) 

1 cup carrot 

1/4 cup beans 

1 cup drumstick (muringa kaaya) 

1 cup yogurt or 1 small green mango

1/4 tsp turmeric powder

4 green chillies center split

1 sprig curry leaves

salt to taste

2 tbsp coconut oil

To grind:

2 cup coconut

1 tsp jeera

4 green chillies

1 spring curry leaves

Method:

1. Cut all vegetables into finger thin long slices.

2.Add the vegetables to the cooking pan and add half cup of water,turmeric powder,salt,curry leaves and green chillies.Close the pan with a lid and cook on low flame.

3.Coarsely grind the ingredients under 'To grind'.

4.After the vegetables are cooked add the ground paste,yogurt and coconut oil. Mix well and switch off the flame.

PS: If you are using green mangoes in the place of yogurt add the mango slices along with vegetables in step 2.

Hummus

Hummus is a Lebanese dip or spread made with chickpeas. This is very easy to prepare and very healthy too.

Ingredients:

One cup chickpeas soaked in water

4 tbsp Tahini(sesame paste)

4 cloves of garlic

4 tbsp olive oil

4 tbsp lemon juice

salt to taste

Method:

1.Add chickpeas,one cup water and salt to pressure cooker.Cook till one pressure.

2.Add the cooked chickpeas along with the remaining water in the cooker and all other ingredients to a blender and blend well.Serve with pita bread.

Isn't this an easy recipe? Hummus tastes good with all breads and fried chicken..Yummy :)

My friend Shabeena has passed me these awards. I would like to thank her for her sweet jesture.

I would like to pass these awards and tags to these lovely people.

Tina

Pavithra

Nithya

Anu

Renuka

Tresa

Varsha

Paneer Burji

Paneer is the Indian name for cottage cheese. It can be easily made at home by curdling milk and squeezing out the water.

Paneer burji can be eaten with chappathi or rice.

Ingredients:

200 gm paneer grated

2 medium onion chopped

1 tsp cumin

2 tsp ginger garlic chopped

1 medium tomato chopped

2 green chillies chopped

1 pinch turmeric

1/2 tsp chicken masala

1/4 cup coriander leaves chopped

2 tbsp ghee or oil

salt to taste

Method:

1.Heat oil in a pan. Add cumin seeds.

2.Throw in the ginger garlic.

3.When ginger garlic turns light brown add onion,green chilly,coriander leaves and salt.

4.When onion turns light brown add turmericpowder.

5.Add paneer. Mix well and cover with lid. Allow to cook for 2 mins.

5.Add chopped tomatoes.Mix well and cook for 2 more minutes.Serve hot.

Malai Mushroom

Mushroom is famous for its medicinal values. Its an excellent source of potassium and many other vitamins. This is a rich and creamy preparation of mushroom which will go well with chapathi and paratta.

Ingredients:

200 gm mushroom
1 onion chopped
1 1/2 tsp ginger garlic paste
1/4 cup cashew nut paste
2 tbsp oil
salt to taste

Powders:

1 pinch turmeric powder
1/2 tsp chilli powder
1/2 tsp jeera powder
1/2 tsp garam masala

Method:

1.Saute onion in 1 tbsp oil till onion turns light brown. Grind this cooked onion to a smooth paste and keep aside.
2.Heat oil in a pan and add ginger garlic paste and saute well.
3.Add the powders and saute till the raw smell is gone.
4.Throw in the mushrooms and saute for 5 minutes.
5.Add the onion paste and cashew paste.
6.Garnish with coriander leaves and serve.

Note: If the gravy is too thick add milk to loosen it. Using butter instead of oil and adding some cream before serving will make the curry more rich and tasty.

Pineapple curry

Pineapple curry is one of the most common sweet curries made for traditional malayalee sadhyas.

This photo doesnt do justice to ammas pineapple curry. The bright yellow color wasnt coming up on the picture even after several tries. As I was hungry I didnt have the patience to try all the options available on my camera also. :)

Ingredients:

One cup pineapple cut into small pieces

1/4 tsp turmeric powder

1/2 tsp chilly powder

1/4 cup water

2 tsp sugar

salt

To grind:

1/2 cup coconut

1 tsp mustard seeds

2 green chillies

1/4 cup yogurt

To Temper:

1 tbsp coconut oil

1 sprig curry leaves

1/4 tsp mustard seeds

2 whole red chillies

Preparation:

1. Add turmeric powder, chilly powder and water to the pineapple and cook it.

2.Add sugar and salt to the cooked pineapple.

3.Make smooth paste of ingredients under 'To grind'.Add it to the cooked pineapple.

4.Switch off the flame when the mixture starts to boil.

5.Temper and serve.

Kaalan

Kaalan is a keralite vegetarian curry which is a must have dish in sadhya. Its a sour tasting curry made with yogurt,coconut and plantain/yam.

Ingredients:

To Cook:

250 gms of yam and plantain (skin peeled) cut into square pieces
1  tsp pepper powder
1/4 tsp turmeric powder
curry leaves
salt to taste

To Grind:

1 cup grated coconut
1/2 tbsp cumin seeds
3 green chillies
1 cup yogurt

To Temper:

2 tbsp coconut oil
2 whole red chillies
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds(uluva)
curry leaves

Method:

1.Cook the vegetables with 3/4 cup of water and pepper,turmeric,curry leaves and salt.
2.Make a smooth paste of the ingredients to be ground.
3.Add the ground paste to the cooked vegetables.Switch off the flame when the mixture starts to boil.
4.Temper with the ingredients mentioned.

Paneer Mutter

Paneer/Cottage cheese is a protein rich food. There is a wide variety of popular dishes in India using Paneer as the main ingredient.

Ingredients:

150 gm paneer
1/2 cup peas/mutter
1 tbsp ginger-garlic paste
6 green chillies split lenghtwise
1/4 cup chopped coriander + pudina leaves
1 tbsp kasuri methi
1 onion
4 tbsp cashew paste
1 cup milk
3 tbsp ghee or oil
salt to taste

Method:

1.Saute onion in 1 tbsp ghee and grind it to make a smooth paste.
2.Cut paneer into small cubes and shallow fry in ghee and keep aside.
3.Heat remaining ghee in a pan and saute the ginger garlic paste till it turns golden brown.
4.Add kasuri methi and saute.
5.Add coriander,pudina,green chillies and saute well.
6.Add the onion paste and saute.
7.Add cooked green peas and heat with the lid on for 2 minutes on medium flame.
8.Add the cashew paste,milk and salt.Let it boil.
9.Add paneer and switch off the flame when the curry begins to boil.

PS:Add more milk to loosen the gravy if required.

Beetroot Pachadi

Beetroot is well known for its medicinal values. It has been proven to be effective in lowering blood pressure and is a good laxative too.

Ingredients:

1/2 cup grated beetroot

1/2 cup yogurt

4 chopped green chillies

1 whole red chilly(optional)

curry leaves

1/2 tsp cumin seed

1/4 tsp mustard seed

2 tbsp coconut oil

salt to taste

Method:

1.Add coconut oil to a pan.Add the whole red chilly,mustard seeds and cumin seeds.

2.Add the chopped green chillies and saute.

3.Add the beetroot and salt.Let it cook for about 3 to 4 minutes or till the beetroot is well cooked.

4.Switch off the flame and add the yogurt.Mix well.

PS:Add more yogurt to loosen the pachadi if required.

Parippu Curry

Our bachelor friends requested for more bachelor friendly recipes to be posted on our blog.
These easy to make curries are dedicated to GP and Abijith.

Ingredients:

1/2 cup toor dal
1 onion chopped
5 green chillies chopped
1 tomato chopped
2 tbsp chopped coriander leaves
1 tsbp curry leaves
1 pinch turmeric powder
1/2 tsp mustard seeds
2 tbsp coconut oil
salt to taste

Method:

1.Add cleaned dal,turmeric powder,salt and 1 1/2 cups of water into a pressure cooker and cook till one whistle.
2.Heat oil in a pan and add the mustard seeds. Let it splutter.
3.Add the onion,green chillies,curry leaves and coriander leaves and saute till light brown.
4.Add chopped tomato and saute for one minute.
5.Add the cooked dal into the pan and mix well.Switch off the flame after 2 minutes.

Cauliflower Curry

Amma takes somavaaravratham (fasting on mondays) and so its a veggie day for us. This adds up to our monday blues and we always tell her that we are not very happy about it. So she tries to impress us with some good veg curries on monday just to lift up our moods.She made this cauliflower curry this monday and believe me we ended up having a happy lunch that day.

This curry goes well with chappathi and rice.

Ingredients:

250 gm cauliflower florets
1 small potato cubed
1 onion cubed
1 tomato cubed
1 tsp ginger garlic paste
1 tbsp curry leaves
1 tsp chilly powder
1/4 tsp turmeric powder
1/2 cup thick coconut milk
1 1/2 cup thin coconut milk
2 tbsp coconut oil
salt to taste

Method:

1.Saute cauliflower and potato in 1 spoon of oil on low flame for 5 minutes.
2.In another pan add oil and saute ginger garlic paste. Add onion and curry leaves and saute till golden brown.
3.Add chilly powder and turmeric powder and saute for one minute on low flame.
4.Add the cauliflower and potato and mix well.
5.Add the tomato and the thin coconut milk.
6.Add salt and close the lid and let it cook for 2 minutes.
7.Add the thick coconut milk and switch off the flame.
8.Temper with fried shallots and curry leaves.(optional)

Kadala Curry

Puttu and kadala curry is all time favorite breakfast combo for malayalees.My hubby is a puttu fan and can have it for breakfast everyday.

My friend GP had requested for kadala curry recipe. Amma suggested to post simplest recipe for him because he is a bachelor. Will post the varutharacha kadala curry soon.

Ingredients:

1 cup kadala soaked overnight

2 tbsp coconut oil

1 tbspcurry leaves

1/2 tsp mustard seeds

salt to taste

To be chopped:

1 onion

3 cloves garlic
1 inch piece of ginger
2 tbsp coriander leaves (optional)

1 tomato

Powders:

1 tsp chilly powder

1 1/2 tsp coriander

1/4 tsp turmeric

1/2 tsp garam masala powder

Preparation:

1. Add the soaked kadala, 2 cups of water and salt to a pressure cooker and cook till 4 to 5 whistles.

2.In a pan add the coconut oil.Add the mustard seeds and let it splutter.

3.Add the curry leaves and chopped ingredients (except the tomato) and saute till golden brown.

4.Add the powders and fry for 1 minute on low flame.

5.Add the tomato and saute till it turns to paste.

6.Add the kadala and let it cook in the masala for 3 minutes.

Dal Palak

Green leafy vegetables are good sources of many vitamins and minerals.They are also a good source of fiber.Spinach/Palak is rich in vitamin A, C, iron and calcium.

Ingredients:

1/2 cup moong dal(cherupayar parippu)

1 cup chopped palak(spinach)

one onion cut into 8 pieces

one tomato cut into 8 pieces

3 cloves of garlic

6 green chillies

1/4 tsp turmeric powder

To grind:

1/2 cup grated coconut

1/2 tsp cumin

To temper:

1/4 tsp mustard

4 chopped shallots

1 tbsp curry leaves

2 whole red chillies

1 tbsp coconut oil

Preparation:

Add dal,onion,tomato,garlic,turmeric powder,green chillies into a pressure cooker. Pour one cup of water and cook till one whistle. Switch off the flame and keep aside for 5 minutes.

Grind the coconut and cumin to smooth paste.

Add the palak to the cooked dal and cook for two minutes.

Now add the coconut paste and stir well and switch off the flame.

Temper the curry and serve.