I often think what to pack as a tiffin. Despite there being so many options when the time comes we all draw a blank isn’t it? So as usual I opened up my fridge and started glancing on all the shelves. Nothing caught my fancy. Then I started staring at the kitchen shelves. I thought one or two options but then discarded it thinking it will consume time in my very busy early morning hours. Immediately, a thought struck me and I realized I hadn’t checked my freezer. And there it was. One packet of frozen green peas. I grabbed it and decided to try the green peas tikki that I read sometime back.
I had paired this tikki with my green mango mint chutney, ketchup and burger buns.
Frozen Green Peas – 1 cup
Besan/ Gram Flour – 1/2 cup
Bread Crumbs – 3 tbslpn
Ginger-Garlic Paste – 1 tblspn
Coriander Leaves – 1 tblspn
Green chilly – 2-3
Salt to taste
Oil for shallow frying
- Cook green peas in little water.
- Strain and take it in a blender.
- Blend green peas along with ginger-garlic paste, chopped coriander leaves, green chilly and salt.
- Take it out of blender and mix gram flour and bread crumbs.
- Make small balls out of the mixture.
- Now take the balls in your palm and flatten it to form tikkis.
- Heat a tawa/ griddle with little oil for shallow frying.
- Place the tikkis and fry them on low heat.
- Fry both sides till golden brown and drain on kitchen towel.
Assemble the tikkis for a burger or have it just like that with chutney of your choice.
I think we as a culture enjoy lots of chutneys. Chutney has got wide usage and is vastly explored. We have so many dishes that are incomplete without chutney. May be it has got to do something with our taste buds. We love spicy and tangy. This is a take on the classic green chutney with mint.
Use it for your pani puris or sandwiches or chaat items. Super simple and no cook version. Make it and store it for further use.
Raw Mango – 1/2
Mint Leaves – 1 cup
Green Chilly – 3-4
Salt to taste
- Peel green mango and chop them into cubes.
- In a blender take chopped green mango, mint leaves, green chilly and salt.
- Blend it once.
- Add little water and blend it till smooth.
Serve it with french fries or with your parathas. Add it to your chaats or spread it on your sandwich. I enjoyed it with sabudana wadas.
Drumstick tree is commonly found in every house in Kerala. It leaves are very healthy and drumstick too is loaded with goodness. It builds strong bones, purifies blood, lowers blood sugar levels, eases respiratory problems, very good for pregnant women, protects against infections and helps in digestion. After such a long listing of the goodness that drumstick provides who will like to ignore drumstick?
And among all he vegetables drumstick comes with a fun factor. You cannot have it like normal vegetable and you need to split it open and consume the pulp. I love that fact that you need to take time to enjoy this veggie. In fact in sambhar or avial I always tend to search for drumstick.
This is one of my favorite veg curries using drumstick. I can have it just as soup. This is a great curry for rice.
Drumsticks – 2-3
Tomatoes – 2-3 medium (ripe)
Grated coconut – 1 cup
Shallots – 3-4
Ginger – 1/2 inch pieces
Cumin seeds – 1 pinch
Turmeric Powder – 1/2 tsp
Chilly powder – 1.5 tsp
Mustard Seeds – 1 tsp
Curry Leaves – 1 stem
Coriander Leaves – 1 tsp
Oil – 1 tblspn
Salt to tase
- Peel and cut drumsticks in 1 inch pieces.
- In a pan,heat oil.
- Once hot splutter mustard seeds.
- Add finely chopped shallots and saute till brown.
- Add curry leaves.
- Add chopped tomatoes.
- Add the drumsticks.
- Add little water to cook the tomatoes and drumsticks.
- Cook the tomatoes till they are mushy and drumsticks cooked.
- Meanwhile in a blender add grated coconut, shallots, cumin and ginger, turmeric, chilly powder and blend.
- Add little water blend nicely. It should be pasty consistency.
- Once the tomatoes are cooked and mushy, add the coconut mixture and salt and mix properly.
- Keep mixing it till nicely heated but do not let it boil.
- Switch off the flame and garnish with coriander leaves.
Do try this recipe for your afternoon lunch and enjoy great health.
A slide show of colors in the form of all the paratha’s from this blog.
Gooseberry or commonly known as amla or nellikya in malayalam is in season now. I need not explain the loads of nutrients you get from gooseberry. But eating it raw is a challenge right? Murabba is famous pickle of sorts that is sweet and it is usually made with bitter ingredient. This one is a real winner. Also I had a lot of syrup from this which I plan to use it on my pancakes. So here goes the recipe:
Recipe Source here
Amla/ Gooseberry – 10-12
Sugar – 1.5 cups
Water – 300 ml
Saffron strands – a pinch
Pepper Powder – 1 tsp
- Wash and chop gooseberry into bite size pieces.
- Add it in water and boil for 10-15 minutes till tender and cooked.
- Now in a thick bottom pan add sugar with water and let it boil.
- Keep on boiling for 10-15 minutes till it forms 1 string consistency. That means when you lift your spoon the last drop when falling will form a string like texture.
- Now add the cooked gooseberry and mix well.
- Continue cooking for another 10-15 minutes till it forms 3 string consistency.
- Now add saffron strands and pepper powder and mix well.
- It should form a thick syrup.
- Switch off and let it cool. Once its cooled down store it in air tight container.
If after cooling your murabba has become tight and hard then add little water and heat it up. Then store again.
Enjoy it with rotis or dab it on your bread. Or just grab a bite now and then.
We don’t often get prawns but when we do , we celebrate it. This curry is of beautiful tiger prawns that is prepared in rich, creamy and sweet coconut milk. I like this kind of preparation since it is light on your stomach, smooth and creamy.
Hope you will like this recipe and try as a great accompaniment for your hot rice.
Tiger Prawns – 500 gms (Cleaned and de-veined)
Coconut Milk first extract – 1/2 cup
Coconut Milk second and third extract – 1/2 cup
Fennel seeds – 2 tsp
Black pepper – 1 tsp
Coriander Powder – 1 tblspn
Chilly Powder – 1 tsp
Turmeric Powder – 1 tsp
Green chilly – 3-4
Tamarind paste – 1 tsp
Ginger – 1/2 inch piece
Garlic – 7-8
Tomatoes – 2 medium
Onion – 1 medium
Mustard seeds – 1 tsp
Coconut oil – 1 tblspn
Curry Leaves – 1 sprig
Coriander Leaves – 2 tblspn chopped
Salt to taste
- To prepare Prawns Coconut Curry Recipe, begin by making a paste of fennel, pepper, ginger and garlic by adding a little water.
- Heat a kadai or meenchatty with oil.
- Once hot, splutter mustard seeds.
- Add the above paste and saute till the raw smell leaves.
- Add curry leaves, slit green chilli and chopped onions. Saute till onions turn translucent.
- Add in chopped tomatoes and cook till tomatoes turn mushy.
- Add in tamarind paste.
- Add coriander powder and chilli powder and mix for a minute.
- Add second and third milk extract of coconut.
- Add salt and bring it to a boil.
- Add cleaned and deveined prawns.
- Cook for 4-5 minutes.
- Now add first milk extract of coconut and mix well.
- Do not boil. Once it is heated enough take it off flame and garnish prawns coconut curry recipe with chopped coriander leaves.
- Serve Prawns Coconut Curry with hot steamed rice.
This recipe was published in Archana’s kitchen.
We all know Oat is the new ‘in’ thing in food these days.People are experimenting with oats recipes and finding new flavors for it to be incorporated in our daily lives. Have you heard of overnight oats. This involves no cooking of oats. Instead oats is soaked in curd overnight for it to cook and sort of ferment. Then it is served in variety of ways using different types of milk, syrups, fruits, etc.
This recipe is very quick to prepare, healthy and fills you up your tummy. This way of cooking oats gives a different texture and taste to the oats. You may ask whether it is cooked. Yes and it is easily digestible. Do try and see if you like the taste.
- Quick Cooking Oats – 1/2 cup
- Coconut milk – 1 cup
- Curd – 1 tbsp
- Ripe Mango – 1
- Chia Seeds – 1 tbsp
- Honey – 2 tbsp
- Soak half cup oats in half cup water and 1 tbsp curd.
- Mix together chia seeds and honey to this and keep it closed on counter top or refrigerate overnight.
- Next morning, add coconut milk and mix well.
- I also added a little mango puree.
- You can use any milk like soy milk, cow’s milk, etc.
- You can refrigerate it if you fear your curd will turn sour.
- You can add chopped nuts and dry fruits of your choice