Raw Banana/Vazhakka Thoran

 

 

        Here is a recipe for a simple yet delicious raw banana thoran. Raw bananas are not the same as raw plantains and tastes different. You must have come across these by the name of banana saba  in the Indian stores. You will love this thoran.

 

 

 

Ingredients

 

1. Raw banana/ Banana Saba - 3 - 4 or around 2 lb
2. Turmeric powder - 1/4 tsp
3. Chilli powder - 1/2 tsp
4. Grated coconut - 1/2 cup
5. Green chilli - 1
6. Garlic - 2 cloves
7. Cumin seeds - 1/2 tsp
8. Mustard seeds - 1/2 tsp
9. Dry red chillies - 2
10. Brown rice - 1/2 tsp
11. Curry leaves - 1 sprig
12. Salt - To taste

Method

 

1.  Peel the raw bananas and chop them to small cubes.

2.  Heat oil in a pan.  Splutter the mustard seeds and add the dry red chillies, brown rice and brown them. 

3.  Stir in the chopped raw banana pieces, turmeric powder, chilli powder, curry leaves and salt.  Cover and cook till tender at low heat.

4.  Crush the grated coconut with cumin seeds, garlic and green chilli.  Add it to the cooked raw banana.  Mix well and cook for a few more minutes. Switch off.

Easy Cauliflower Fry

 

           Cauliflower and other cruciferous vegetables, such as broccoli, cabbage and kale, contain compounds that may help prevent cancer.  Cauliflower contains phytonutrients that release odorous sulfur compounds when heated. These odors become stronger with increased cooking time. If you want to minimize odor, retain the vegetable's crisp texture, and reduce nutrient loss, cook the cauliflower for only a short time. Cauliflower also contains vitamin C and folate. Three florets of cauliflower a day will provide you with 67% of your daily vitamin C requirement. Cauliflower spiced with turmeric is believed to inhibit the spread of some forms of cancer. Click here to read more health benefits of cauliflower.  This is a very simple and healthy dish which does not contain much oil or masala. It can be served along with chappathi/rice.

 

 

 

 

Ingredients

 

1. Cauliflower - 1 medium sized

2. Turmeric powder - 1 tsp

3. Chilli powder - 1 tsp

4. Garam masala - 1/2 - 1 tsp

5.  Salt - To taste

6.  Oil - 2 tsp

7.  Cilantro - To garnish

Method

Heat oil in a pan. Add the cauliflower florets.  Add salt, chilli powder and turmeric powder. Mix well. Cover with a lid and cook at medium heat.  It will be cooked in 10 - 15 mts.  You do not need to add any water.  When it is done, sprinkle the garam masala and stir-fry for a few mts.  Garnish with chopped coriander leaves.  Serve hot. 

 

 

 

 

Lemon Pickle/Naranga Achar

 

         It’s pickle time guys ! I am a  huge fan of pickles.  I eat pickles with rice, chappathis, dosa, bread, anything and everything. My hubby dear who is not very fond of pickles (good for me coz I can have it all ;-)) keeps reminding me of the health hazards I would have to face later ! But still it’s difficult to control that craving for pickles. I know many would agree with me on this.
        One thing I miss here in Seattle is the home-made pickles.  I came here carrying lots of  pickles but everything was finished in a month. I started buying pickles from the stores but the store-bought ones were not as tasty as the home-made pickles.  Also they were a way too salty to consume so i resorted to preparing pickles. I pestered my mom for her pickle recipes. And soon my refrigerator started getting crowded with pickles(kaduku manga, lemon, prawn, cranberry to name a few).

          Biryani without lemon pickle is unimaginable for me!  Back home my mother used to make different kinds of lemon pickles - with  or without oil, sweet lemon pickle and white lemon pickle using  garlic and fiery green chillies(kanthari mulaku).

 

 

 

Ingredients

1. Lemon - 6 (Wash and pat dry)
2. Garlic - 6 - 8 small cloves
3. Chilly powder - 1.5  - 2 tbsp
4. Fenugreek powder - 1/2 tsp
5. Asafoetida/hing - 1 - 2 pinches
6. Mustard seeds - 1/2 tsp
7. Dry red chillies - 2
8. Curry leaves - 1 sprig
9. Gingely/sesame oil/Nallenna - 1 tbsp
10. Salt - To taste

Method

1.  Steam the lemon for around 10  mts. The lemons should not break.

2.  When it cools down, cut each lemon to around  8 pieces.

3.  In a pan heat gingely oil and splutter the mustard seeds. Add dry red chillies, garlic and curry leaves.  Saute until the garlic turns brown.  Lower the heat.

4.  Now add chilly powder, fenugreek powder and hing.  Saute for a few seconds and add 1/2 cup water.  Bring to a boil. When the gravy is thick, switch off. 

 

5.  When it cools down, add the lemon pieces.  Mix well. Check for salt.  Keep the pickle intact in an airtight jar at least 2 weeks for the flavor to set in.

 

 

 

Tips:

 

1)  You can add more chilly powder to this pickle if you wish. I usually add less chilly powder to my pickles since I consume them daily  in huge quantities.  Even if you add more chilly powder it wont be spicy since the sourness of the lemon will compensate its heat. Same is the case with salt.  

 

2) You can also opt not to cook the lemons but the lemons available here are thick-skinned than the ones available in India so it would be better if you steam or cook them. You can also add ginger if you wish.

 

3) Adding water is optional. If you do not want a gravy just add the spice powders, stir for a few seconds and switch off. Cool down this mixture and add the lemon pieces.

Brussels Sprouts - Vanpayar/Red Chori Thoran

 

           Brussels sprouts which looks like miniature cabbage belong to the cabbage family and tastes almost like cabbage. Like the other cruciferous vegetables, it has got excellent cancer-fighting properties. They are  very high in fiber and are loaded with protein, vitamin A, vitamin C, potassium, calcium and folic acid.  It is also low in fat and calories like the other vegetables.

          I had always seen this cute vegetable in the stores but had no idea on how to prepare them until I had a sprouts-black chickpeas/kadala  thoran at a friends’ place.  Since then I have been making sprouts thoran with cherupayar/green gram, vanpayar and kadala. It is a tasty and healthy combination. You can even add them in salads or grill if you wish. Once we had this delicious roasted brussels sprouts in an American restaurant. I will post the recipe for roasted sprouts soon. Here is the recipe for the simple and healthy brussels sprouts thoran/stirfry with vanpayar. 

 

 

 

 

 

Ingredients

1. Brussel Sprouts - 18 - 20 chopped (Do not forget to cut off the stems and remove one or two layers of leaves)
2. Vanpayar/Red chori- 1 cup cooked
3. Grated coconut - 3/4 cup
4. Turmeric powder - 1/4 tsp
5. Chilli powder -  1/2 tsp
6. Garlic - 2 crushed
7. Salt - To taste
8. Curry leaves - 1 sprig

To temper

   9.  Mustard seeds - 1/2 tsp

  10.  Dry red chillies - 2

  11.  Oil

Method

1.  Cook the red chori/ vanpayar with salt and 1/4 tsp turmeric powder in a pressure cooker till it is done. 

2.  Heat some oil in a pan.  Splutter the mustard seeds and brown the dry red chillies.   Now add the chopped sprout, crushed garlic and curry leaves.  Cover and cook till the sprouts become soft, at low heat.

 

 

 

3.   Now add turmeric, powder, chilli powder and salt. Saute for a few minutes, add the grated coconut and mix well.   Finally add the cooked vanpayar.  Stir for a few more minutes or until the thoran becomes dry.

 

 

 

 

Chicken Tikka

   Here’s another great recipe from Best Ever Indian Cookbook. The word tikka means bits or pieces. This is a wonderful and easy-to-prepare appetizer where the chicken is broiled or grilled after marinating it with yoghurt and spices.  This dish can also be served as a main course. 

Ingredients

1. Boneless chicken - 500 gm, cubed 
2. Ginger-garlic paste - 1 tsp
3. Chilli powder - 3/4 tsp
4. Turmeric powder - 1/4 tsp
5. Low fat yoghurt - 1 tbsp
6. Lemon juice - 1.5 tbsp
7. Fresh cilantro chopped -  1 tbsp
8. Salt - To taste
9. Oil - 1 tbsp

Method

1.  Marinate the chicken pieces with the ginger-garlic paste, turmeric powder, chilli powder, yoghurt, lemon juice, cilantro and salt for at least 2 hours.

 

 

2.  Place in a grill (broiler) pan or in a flameproof dish lined with foil and baste with the oil.

You can also arrange them in 2-3 skewers (remember to soak wooden skewers in cold water for 15 mts before use, to prevent them from burning).  I broiled it in the conventional oven with some bell peppers marinated with vegetable oil, dried herbs (rosemary,dill weed, thyme and parsley) and garlic salt. 

3.  Preheat the grill (broiler) to medium.  Grill (broil) the chicken pieces for 15-20 mts or until done, turning and basting several times. Garnish with onion rings and lemon slices.  This recipe serves 4 as an appetizer.

 

Spicy Prawn Stir-fry

     This is a very easy and tasty recipe. I tried this recipe from a cookbook gifted by my husband’s friend Abhish. It has some interesting recipes which I am planning to try over time. Even though this shrimp recipe is mentioned as an appetizer in the cookbook, it can also be served along with chappathi/rice.

Recipe Source - Best Ever Indian Cookbook






Ingredients

King prawns (jumbo shrimp) - 25 -30 deshelled and deveined (I used the frozen cooked ones. It is equally tasty)

Fresh ginger-garlic paste - 1tsp

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp

Mustard seeds - 1/2 tsp

Seeds from 2 cardamom pods, crushed

Coconut milk - 1/4 cup

Pepper powder - 1/2 tsp

Cilantro - 2 tbsp chopped

Salt - To taste

Method

 

1.  Clean and rinse the prawns under cold running water, drain and pat dry.

2.  Mix the ginger-garlic paste, chilli powder, turmeric powder, crushed cardamom seeds and salt in a bowl.  Marinate the prawns with this marinade.



 

3.  Heat oil in a pan.  Add the marinated prawns and stir-fry for a few minutes at medium heat.

 

4.  Stir in the coconut milk and saute for a few minutes until the prawns are cooked through. This will take only a few minutes. Season with salt and pepper powder. Garnish with chopped cilantro.

Mango Pie

Here’s a recipe for an easy and delicious mango dessert.

 

 

Ingredients

Preparation Time – 10 mts, Refrigeration  7 – 8 hrs
This recipe is for two pies. If you want to make just one, cut down the ingredients to half.
1. Unflavored Gelatin (Jell-O) –  10 oz (there will be 4 small packets inside. Use 2 for one pie)
2. Heavy Cream – ½ Pint
3. Philadelphia Cream Cheese - 1 Packet (8 oz)
4. Mango Pulp – 1 can (available in Indian store. If the pulp is less sweetened, you may have to add sugar. So check before you start.)
5. Sugar (if extra sugar needs to be added and/or if the mango pulp is unsweetened)– 1 cup
6. Vanilla Essence – 1 tsp
7. Cardamom Powder – 4-5 pinches
8. Water – 1/2 cup
9. Graham Pie Crust – 2

Method

1. Heat heavy cream in a pan(max 4 mts in low heat).
2. Dissolve gelatin in warm water completely and add to the heavy cream.
3. In a blender mix together the above mixture with mango pulp, cream cheese, vanilla essence and cardamom powder and blend it smoothly.
4. Pour this to the graham piecrust.
5. Refrigerate overnight or at least 7 hours.

 

 

Recipe contributed by Lekshmy

Egg - Mango Curry

Egg curry can be made in many different ways.  This is a trissur style tangy egg curry which goes well with rice. 

Ingredients

Eggs - 5  hard-boiled

Onion - 1 small sliced

Green mango pieces - 1/2 cup sliced (I used frozen mangoes)

Green chillies - 2 sliced

Ginger - 1 inch piece chopped fine

Curry leaves - 1 sprig

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 2 tsp

Thick coconut milk - 1/2 cup

Pearl onion - 3

Salt - To taste

Method

1.  Mix together the  onion, mango, green chillies, ginger, curry leaves, turmeric powder, chilli powder, coriander powder, salt and 1 cup of water. Cover with lid, bring it to a boil and cook for 10 - 15 mts at medium heat. 

 

 

2.  When the onion and green mangoes are done lower the heat and add the thick coconut milk. Now add the eggs (make gashes on the eggs if you want)  and simmer for 10 more minutes or till you achieve the desired consistency. 

3.  Heat oil in another pan and add the sliced pearl onions, brown them. Pour it over the curry and mix well. Serve with rice.

 

 

Recipe contributed by Preetha

 

Tips:

 

1.  If the mango is less sour, you can add some tomato paste or lemon juice.

 

2.  You can also add ground coconut paste instead of coconut milk.

IdichakkaThoran /Tender Green Jackfruit Stir Fry

 

 

Ingredients

1. Tender jackfruit – 1 can

2. Garlic – 2

3. Green chillies – 4-5

4. Urad dal – 1 tsp

5. Curry leaves – 1 sprig

6. Coconut grated – 1/2 cup

7. Cumin seeds – 1/4 tsp

8. Mustard seeds – 1/4 tsp

9. Dry red chillies – 3-4

10. Oil – 2 tsp

11. Salt - to taste 

Method

 

 

1. Steam cook the tender jackfruit pieces with salt and turmeric.

2. Shred the cooked pieces.You can either use a motor and pestle or pulse it in a mixer or food processor.

3. Heat oil in a pan, splutter the mustard seeds, then add the urad dal. When it turns light brown add the dry red chillies and curry leaves.

4. Now add the shredded jackfruit.

5. Meanwhile crush the grated coconut, garlic, cumin seeds and the green chillies .

6. Add the crushed coconut mix to the jack fruit.  Mix well and sauté for another few minutes.

7. Check for salt  and remove from heat. Serve with rice.

 

Bittergourd/Pavakka Kichadi

        My husband who is very choosy when it comes to eating vegetables, loves bitter gourd. I know there are so many people out there like him who have got a liking for this bitter vegetable. Others with strong dislike,kindly try this recipe as kichadi is one of the easiest and tastiest of all bittergourd recipes.

 

 

 

 

Ingredients

  1.  Bitter gourd - 5-6 small chopped fine (I chopped them in a food processor.  You can squeeze out the extra moisture if you want to reduce the bitterness of pavakka since the ones available in USA are very bitter)

 

  2.  Green chillies - 4 chopped fine

  3.  Curry leaves - 1 sprig

  4.  Salt - To taste

  5.  Yoghurt - 1/2 cup

    To temper

  6.  Coconut oil - 1 tsp

  7.  Mustard seeds - 1/2 tsp

  8.  Dry red chillies - 2

  9.  Curry leaves - Few

 

Method

1.  Heat some oil in pan and add the chopped bitter gourd/pavakka, few curry leaves, green chillies and salt.  Saute till brown, take care not to burn it. When it is slightly cooled, stir in yoghurt and mix well.

 

 

 

 

 

 

 

2.  In another pan heat some oil and splutter the mustard seeds.  Add dry red chillies and curry leaves. Saute for a minute and pour this over the pavakka-yoghurt mixture and mix well.  Serve with rice.

Tips:

1. In our place we usually add only yoghurt but you can also add ground coconut-cumin(grated coconut - 1/2 cup and cumin seeds - 1/2 tsp) mixture to kichadi. Grind the grated coconut and cumin seeds in a mixer adding very little water and add it to the fried bitter gourd. Cook for a few minutes. Switch off. When it is slightly cooled add yoghurt and mix well. Temper with mustards, dry red chillies and a few curry leaves.

2.  You can also deep-fry sliced pavakka for kichadi instead of chopping it finely.