Vanpayar Mezhukkupuratti / Red Gram Stir-fry

Ingredients

1. Vanpayar / Red cow peas / Red gram / Red chori  -1 cup
2. Pearl onions - 6 - 7, crushed or chopped (Optional)
3. Turmeric powder - 1/4 tsp
4. Red chilly powder  or crushed dry red chillies - 3 /4 tsp
5. Coriander powder - 3/4 tsp  (Optional)
6. Pepper powder or crushed whole pepper - 1/2 tsp
7. Mustard seeds - 1/2 tsp
8. Dry red chilly - 1
9. Curry leaves - 1 sprig
10. Salt - To taste
11. Coconut oil - 2 - 3 tsp

Method

1) Cook vanpayar in enough water (at least 3 - 3.5  cups or as required) and salt for 5 whistles or until it is soft and fully cooked. When the pressure releases or after 15 minutes, drain the water completely and set aside. If you want a slightly mashed up mezhukkupuratti, you can overcook the vanpayar.

2) Heat oil in a pan at medium heat. Splutter 1/2 tsp mustard seeds and fry the dry red chilly. Now add a few curry leaves and pearl onions. Fry until the pearl onions turn light brown. Now add the spice powders except pepper powder. Stir for 1 - 2 seconds and add the cooked vanpayar. Check for salt. Season with pepper powder. Stir fry for a few minutes and switch off. Serve with rice / kanji.

 

 

Tips:

1) You can substitute vanpayar with cherrupayar / green gram.

Sweet Potato Puzhungiyathu with Thenga and Mulaku Chammanthi

 

 

 

  Have you guys tasted sweet potato before? I never knew these light orange colored starchy sweeties were this tasty, until I ate them recently. I used to buy them from the stores thinking that I will use them to make different cakes, scones and other baked goods but it never ever made it into my oven as I could never imagine tasting a cake or any other bake with sweet potatoes! Poor sweet potatoes, every time I look at them they would have grown older and older and would end up sprouting, making its way to the trash :-(. But something changed after I had this sweet potato puzhungiyathu and thenga chammanthi at my friend Manju’s place. I really loved the sweet and spicy combination and the next day itself I went for shopping these beauties and prepared the same.  My hubby too liked it and you know what, its one of our regular evening snacks these days. These chutneys goes really well with kappa puzhungiyathu/ kappa puzhukku also and they tastes best only when fresh. Sweet potato is one of the most nutritious vegetables around with loads of antioxidants. That gives you one more reason to try this recipe. Check out its health benefits here.Try and enjoy!!

 

Sweet Potato Puzhungiyathu

 

 

Wash and trim both the ends of the sweet potato and cut them into two. Steam them in an idli maker or in a rice cooker. It would not take more than 15 - 20 minutes. Peel off the skin. Serve hot or warm with thenga or mulaku chammanthi.

 

 

 

Thenga Chammanthi

1. Coconut - 1/4 - 1/2 cup
2. Pearl onion - 2
3. Green chillies or kanthari mulaku (birds eye chilli) - 2 - 3
4. Curry leaves - 2 - 3
5. Salt - To taste

Coarsely grind all the above ingredients in a mixer.

Mulaku Chammanthi

1. Pearl onion - 5 - 6
2. Green chillies or kanthari mulaku - 5 - 6 , seeded ( I usually seed the green chillies. The hottest part of a chilli is the white membrane that connects the seeds to the flesh. Removing the seeds and membrane before cooking gives a milder flavour.)
3. Curry leaves - 2
4. Coconut oil - 2 tsp
5. Salt - To taste

Crush all the ingredients except coconut oil and salt in a mortar and pestle or a mixer. Traditionally it is crushed in a mortar and pestle. If you are using a mixer, add green chillies first. Give it a pulse and then add the pearl onions and curry leaves. Pulse it again, do not grind the mixture, just crush it. Transfer the mixture to a small bowl. Add enough salt and coconut oil. It tastes best only when fresh.

 

Easy Vegetable Curry

    Here is a simple, really easy and tasty vegetable curry recipe for all of you to try out. It is one of the easiest curries that I have ever prepared. The recipe has been shared by one of my friends Lekshmy. You can also add any other vegetables of your choice like beans, cauliflower etc.

Ingredients

1. Potato - 1 medium, diced
2. Carrot - 2 small  diced
3. Beet root - 1 medium diced
4. Green chilly - 1 -2 slit (De-seed them if you want a less spicy curry.)
5. Ginger - 1.5 - 2 tsp grated
6. Curry leaves - 1 sprig
7. Coconut oil - 1.5 - 2 tsp
8. Lemon juice - 1 tsp or to taste
9. Salt - To taste

Method

   1. Cook the diced potato, carrot, beet root, green chilly, ginger and curry leaves in a pressure cooker adding 1 - 1.5 cups water and enough salt. Cook for 4-5 whistles at medium heat. When the pressure is released open the cooker, you can simmer it a for a few more minutes until your desired gravy consistency is reached. Check for salt and  add a tsp or so of coconut oil. You will get a wonderful aroma when you add it. Just before serving, add a tsp or so of lemon juice and mix well. This curry goes well with chapatis and pooris.

 

Bread Puttu and Kadala Curry

 

 

    My dear friend Manju Jyotish gifted me this cute chiratta puttu maker (steel replica of a coconut shell) when she came back from her vacation in Kerala last month. I came to US last january and its been more than a year since I visited India. I didnt bring idli cooker, idiyappam maker etc with me  so I was very excited to have this puttu maker. Besides I had not seen a chiratta puttu maker even while I was in Kerala. This is really handy since it is so simple and quick to make puttu with this. Thanks a lot Manjoos :).

    My mother saw this bread puttu recipe in a cookery show, she tried it and asked me to give a try as well, since everybody loved it. It takes only 3-4 mts for this puttu to get ready and the whole preparation takes only around 5 - 10 mts. Bread puttu tasted great with thenga varutharacha kadala curry.  When you are really tired or lazy but you want to have something special or if you have some left over bread, this is your choice. You can make bread puttu with the traditonal puttumaker (puttukutti) in the same way. Here is the recipe for bread puttu and kadala curry.

Ingredients  (For 2 chiratta puttu)

Bread - 2.5 slices (I used multi grain whole wheat bread)

Grated coconut - 1/4 - 1/2 cup

Water - 1.5 - 2 tsp or as required

Method

1. Powder the bread slices(you can remove the sides of the bread) in a mixer. Put the bread powder in a bowl and sprinkle 1-2 tsp water, mix well with hands until they are just damp(no need to add salt).

2. Put the chillu (steel plate with lots of holes) inside the chiratta puttu mould, fill it with a tbsp of grated coconut, then the bread powder and top it with grated coconut. Close it with the lid.

3. Fill a pressure cooker with some water(around 2-3 cups), cover with its lid and bring to a boil. When steam starts coming out, mount the chiratta puttu mould on it. Steam cook for 3-4 mts or until steam starts coming out of the holes on top of its lid. Take the mould out and invert into a serving dish.  Have it with kadala curry or any curry you like, pappadam, ripe  banana etc.

 

Ingredients for Kadala Curry

 

1. Black Chana/Kadala - 3.5 cups cooked (soak the dried kadala overnight and cook with 1/4 tsp tumeric powder, salt and 3 - 3.5 cups water, save the water for the gravy)
2. Sliced coconut pieces (thenga kothu ) - 3 tbsp
3. Onion - 1 large sliced and chopped
4. Green chillies - 3 slit
5. Red chilly powder - 1 tsp
6. Mustard seeds - 1/2 tsp
7. Pearl onions - 4 sliced
8. Dry red chillies-2
9. Curry leaves - A sprig
10. Coconut oil - As required
11. Salt - To taste

To roast and grind to a paste

1. Grated coconut - 3/4 cup
2. Pearl onion - 2 sliced
3. Coriander seeds - 2 tbsp (You can use coriander powder instead, add it while making the gravy)
4. Whole spices - (Fennel seeds - 1/4 tsp, cardamom - 2, cloves - 6, Cinnamon stick - 1, Whole pepper corns - 12 - 15, star anise - 1)

 

Method

 

1. Soak the kadala overnight and cook in a pressure cooker till soft adding 1/4 tsp turmeric powder and salt. I usually cook it for 4 whistles at medium heat. Reserve extra water for the gravy. 

2. Heat 1 tsp oil in a pan and add the whole spices. Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.

 

 

3. In a deep pan heat some coconut oil and splutter mustards and brown the dry red chillies. Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, pearl onions, green chillies, little salt and a few curry leaves. Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala. Bring to a boil and add the ground coconut paste and cooked kadala. Mix well and taste check for salt. Cook until the gravy achieves your desired consistency. I usually prefer a thick gravy for kadala curry.  Switch off and serve hot with puttu.

 

 

 

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. 

 

 

 

 

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.

Vendakka/Okra Masala Fry

 

       The world's most beautiful women, Cleopatra of Egypt and Yang Guifei of China loved to eat okra according to the history record :)   Okra is low in calories at about 25 for 1/2 cup sliced cooked okra.  It is also a good source of vitamins A and C  and valuable nutrients such as folic acids, iron, fiber and calcium. Click here to read more health benefits of okra.

 

    Ingredients

 

1.  Okra - 15 - 20 cut into halves

2.  Chilli powder - 1/2 - 1 tsp

3.  Turmeric powder - 1/2 tsp

4.  Coriander powder - 1-1.5 tsp

5.  Cumin powder - A pinch

6. Garam masala - 1/2 - 1 tsp

7.  Salt - To taste

 

 

Method

1.   Heat oil in a non-stick pan.  Add the okra and stir-fry for a few minutes at medium heat.  Now add chilli powder, turmeric powder, coriander powder and salt.  Continue stir-frying sprinkling water in between.

 

 

2.  When the okra is cooked add garam masala and a pinch of cumin powder.  Check for salt. Stir-fry for a few  more minutes and switch off. Serve hot with rice/chappathi.

 

 

 

Bread Pizza

 

     This is a great snack for the kids and adults alike. Whenever the pizza craving hits you and you are in no mood to buy take out you can make this in a jiffy. You just need a couple of bread slices, ketchup, cheese and a few veggies.

 

 

 

 

 

Ingredients

 

1. Bread Slices  -  5
2. Tomato ketchup -  2-3 tbsp
3. Chicken breast - 1 diced
4. Mushroom - 1/2 cup
5. Onion, bell pepper (red and green), pineapple tidbits - 1/2 cup
6. Pepper powder - 1/2 - 1 tsp
7. Garlic salt/salt  - To taste

 

Method

 

1. Heat vegetable oil in a pan.  Add the chicken pieces.  Season with  garlic salt and pepper powder and saute until they turn white and half-cooked.

2.  Now add mushroom slices and saute well.  When the chicken pieces and mushroom are cooked add the onion and  bell peppers.  Saute for a minute or two.  Switch off.

 

3. Smear the bread slices with a layer of  tomato ketchup.  Now spread the chicken -vegetable mixture on top of the bread.  I added some canned pineapple tidbits too. 

 

4. Top with grated cheese.  Bake it at 375 F for around 10 mts or until the cheese melts and the bread turn slightly crispy (You can slice the bread if you wish.)

 

 

 

Tips:

 

1)  Add more toppings on the bread and fat free cheese to make it more healthy.  Instead of ketchup you can use any pizza sauce.

 

2)  Vegetable bread pizza can also be made in the same way. You can try veggies of your choice.  I made it with onion, bell peppers and mushroom.  I usually add more toppings on the bread and less cheese to make it more healthy.

 

 

 

 

 

 

 

Kerala Style Kothu Porotta/Paratha

             Porottas are one of the easily available things in the Indian store in freezer section. This kothu porotta is a South Indian dish which can be easily prepared, and is a perfect brunch for weekends:). You can also serve it as a snack. Here is the recipe for kothu porotta.

 

Ingredients

 

1. Porotta – 4-5  cut  into bite sized pieces
2. Onion – 1 medium diced
3. Ginger – 1 tsp chopped
4. Garlic – 1  tsp chopped
5. Green chillies – 5-6 chopped
6. Tomato – 1 medium chopped
7. Garam masala powder – 1 tsp
8. Chilli powder – 1/2 tsp
9. Turmeric  powder – 1/4 tsp
10. Tomato ketchup – 2 tsp
11. Egg – 2
12. Mustard seeds – 1/2 tsp
13. Oil – 2-3 tsp
14. Curry leaves – 1 sprig
15. Coriander leaves – to garnish
16. Salt – to taste

 

 

 

 

Method

1. Heat oil in a pan, splutter the mustard seeds.

2. Add onion and salt. Saute onion untill translucent. Then add ginger, garlic, curry leaves and green chillies.

 

3. Add the tomatoes, cook until soft.

4. Add turmeric powder, red chilli powder, garam masala and mix well.

5. Add the porotta pieces and stir fry it for a few minutes. Now add the tomato ketchup and mix well.

 

6. Beat the eggs with little salt. Now pour it into the porottas gently and scramble it.

7. Garnish with the coriander leaves. Remove from the heat.

8. Serve hot.

Tips:

1. You can use chappathi/plain nan instead of porotta.

2. You can also add minced chicken/any meat.

3. The porottas can also be deep fried.

4.  Vegetarians can avoid eggs.