Tuesday, September 16, 2014

Idichakka Thoran / Tender Jackfruit Stir Fry

Idi Chakka 3

Ingredients:

Idichakka/Tender Jackfruit --   ½ kg, cubed
Turmeric powder   --   ½ tsp
Red chilly powder  --   ¼ tsp
Green chillies           --   2 - 3, depending upon the taste
Shallots                       --   3 small
Shredded coconut  --   ¾ cup
Mustard seeds          --   ½ tsp
Dry red chillies        --   2
Curry leaves             --   1 sprig
Salt                               --   to taste
Oil                                 --   as required

Idi Chakka 1

Preparation:

Cook the cubed idichakka with turmeric powder,chilly powder and salt adding enough water.Make sure that it is not over cooked. Drain the excess water. The frozen ones we get are in this form except for salt.

Crush the idichakka using a pestle or a mixer.Keep aside.

Crush the green chillies, shallots and the shredded coconut and mix this well with the crushed idichakka.

Heat oil in a pan,add the mustard seeds and let it splutter. Add dry red chilies and curry leaves and saute for couple of seconds.

Add the crushed mix and let it cook until dry and the raw smell of the shallots go off. Do a taste check and add more salt if required.

Serve with rice.

Idi Chakka 2

Recipe Courtesy: Amma

Wednesday, September 10, 2014

Muringa (Drumstick) Leaves Curry

Muringa leaves curry 2


Ingredients:

Muringayila (drumstick leaves) --   1 ½ cup
Toor dal                     --   ½ cup (optional)
Salt                               --   to taste

Shredded coconut --   1 cup
Green chilies            --   1
Cumin seeds             --   1 tsp
Turmeric powder   --   ¼ tsp + ¼ tsp(for dal)
Red Chilly Powder --   1 tsp + ½ tsp(for dal) - adjust according to your taste - this much is medium spicy

To temper:
Coconut oil               --   2 tbsp
Mustard seeds         --   ½ tsp
Shallots                      --   2
Red chilies                --   1

Preparation:

Separate the leaves from the stalks, wash and keep it aside.(This is the time consuming part J)

Grind together the coconut, green chillies, cumin seeds and turmeric powder. Keep aside.

If adding toor dal, cook the dal with ¼ tsp turmeric powder and ½ tsp red chilly powder.

Muringa leaves curry 3

Heat oil in a pan. Add the mustard seeds and let it sputter. Add in the sliced shallots and red chilies. Saute until the shallots are translucent and then add in the leaves and salt. Saute until they start to change the colour.

Add the cooked dal, if using.

Now add the ground paste to the mix and add required amount water (around a cup). Keep stirring and let it just start boiling. Switch off the flame and remove from the stove.

Muringa leaves curry 1

Serve hot with rice.

Saturday, August 16, 2014

Eggplant Stir Fry

Eggplant Stir Fry 3

Ingredients (Serves 3 - 4):

Brinjal / Egg plant   --   ¼ kg
Green Chillies         --   2
Shallots                     --   3
Turmeric Powder  --   ¼ tsp 
Mustard seeds        --   1 tsp
Curry Leaves          --   1 sprig
Oil                                --   3 tbsp
Salt                              --   as required

Eggplant Stir Fry 2

Preparation:

Clean and cut the eggplant into small pieces.

Heat oil in a pan. Add the mustard seeds and let it splutter.Add the curry leaves and saute for few seconds. Then add the finely chopped shallots ,slit green chillies and salt.Saute until the onions are golden brown.

Add the turmeric powder and saute for a minute.Add the chopped eggplant. Mix well and let it cook leaving the pan open.Stir occasionally and make sure it doesn't stick to the bottom of the pan.

Cook until done and serve hot with rice.

Eggplant Stir Fry 1

Tuesday, August 12, 2014

Vegetable Stew

Veg Stew 1

Ingredients (Serves 4 - 5):

Potato                               --   3 - 4 medium size
Carrot                               --   1 medium size
Red Onion                       --   1 medium size
Ginger                               --   2 tbsp,thinly sliced
Garlic                                --   2 tbsp,thinly sliced
Green Chillies                --   2-3
Cardamom                      --   1
Cloves                               --   2
Cinnamon                       --   1" piece
Curry leaves                  --   1 sprig
Thick Coconut Milk     --   1 cup
Thin Coconut Milk       --   1 cup
Black Pepper powder --   1 tbsp, freshly made preferably
Coriander leaves          --   2 - 3 sprigs
Oil                                       --   2 tbsp, preferably coconut oil
Salt                                     --   as required

Veg Stew 3

Preparation :

For the coconut milk: We need half of a coconut grated. Thick milk is usually extracted by squeezing coconut with your hands, or pulsing in a blender couple of times, adding a quarter cup of hot water. For thin coconut milk, add about ¾ cups of water to the squeezed coconut and blend it in the mixer. Strain it.

I used canned coconut milk. 1 cup of thick coconut milk = ¾ cup of canned milk + ¼ cup of water. 1 cup of thin coconut milk = ½ cup of canned milk + ½ cup of water.

In a pressure cooker heat oil and add the cardamom, cloves, cinnamon and sauté for a minute.

Add the finely chopped onions, ginger, garlic and slit green chilies and saute until the onions turn translucent.

Veg Stew 2

Add the diced potatoes, diced carrots (You can also add green peas, cauliflower soya chunks etc, but I like them with just these two) and curry leaves and saute for few minutes until the water is completely evaporated. Add the thin coconut milk and pressure cook until the veggies are cooked.

Now add the thick coconut milk. As soon as the mixture starts to boil take it off from the stove. Garnish with pepper powder.and chopped coriander leaves.

Serve hot with appam / bread / upma. Have you tried this with upma? Most of my friends hadnt, but believe me thats a wonderful combo.

Veg Stew 4

Friday, August 8, 2014

Beans Thoran

Beans Thoran 1

Ingredients: (Serves 4 - 6)

Beans                           --   500 gms 
Green chillies           --   3 - 4
Shallots                       --   2
Shredded coconut  --   ½ cup
Turmeric powder    --   ¼ tsp
Curry leaves              --   1 sprig
Mustard seeds          --   1 tsp
Red chillies                --   1
Salt                                --   as required
Oil                                  --   as required.

Beans Thoran 2


Preparation:

Clean and chop the beans into small and medium thin pieces. Chop the shallots and slit the green chillies. In a big bowl, add the chopped beans ,shallots,green chillies, curry leaves,turmeric powder, shredded coconut and salt. Mix well, preferably with your hand.

Heat oil in a pan. Add the mustard seeds and let it splutter. Add the red chillies and saute for a minute. Add the above mixture, give a good mix, close with a lid and cook on a low flame. Make sure to saute every 2 -3 minutes to avoid burning at the bottom. Cook until done. It should not take more than 10 - 15 minutes. Serve with rice.

Beans Thoran 3

Monday, August 4, 2014

Vendakka Mezhukkupuratti / Okra Stir Fry

Venda  Okra Stir Fry 2

Ingredients (Serves 3 - 4):

Vendakka / Okra   --   ¼ kg, preferably tender
Green Chillies         --   2
Shallots                     --   3
Turmeric Powder  --   ¼ tsp
Chilly Powder         --   ¼ tsp
Mustard seeds        --   1 tsp
Curry Leaves          --   1 sprig
Oil                                --   3 tbsp
Salt                              --   as required

Preparation:

Clean and cut the okra into small pieces.

Heat oil in a pan. Add the mustard seeds and let it splutter.Add the curry leaves and saute for few seconds. Then add the finely chopped shallots ,slit green chillies and salt.Saute until the onions are golden brown.

Add the turmeric powder and chilly powder. Saute for a minute.Add the chopped okra.Mix well and let it cook leaving the pan open.Stir occasionally and make sure it doesn't stick to the bottom of the pan.

Cook until done and serve hot with rice.

Venda  Okra Stir Fry 1

Tuesday, July 29, 2014

Koorka Mezhukkupuratti / Chinese Potato Stir Fry

Koorka upperi 1

Ingredients (Serves 4 - 5):

Koorka / Chinese Potato  --   200gm
Shallots                                   --   2 - 3
Turmeric Powder               --   ¼ tsp
Green Chillies                      --   2
Mustard seeds                    --   1 tsp
Curry Leaves                      --   1 sprig
Oil                                            --   2 tbsp ,  I use coconut oil
Salt                                          --   as required

Koorka upperi 3

Preparation:

Skin off, Clean and cut the koorka into small pieces. I used the peeled and frozen ones from the Indian store. Peeling the koorka is a tedious job.

If using fresh ones, cook them with required amount of water and a pinch of turmeric powder on a low flame until they are soft, not mushy. Keep aside. The frozen ones are cooked.

Heat oil in a pan. Add the mustard seeds and let it splutter. Add the curry leaves. Add the chopped shallots and slit green chillies and saute until the shallots are translucent. Add the turmeric powder and saute until combined. Now add the koorka and salt and mix well. Keep it on a low flame for few minutes, until any water oozed out get dried. 

Koorka upperi 2

Serve with rice.