KERALA STYLE COCONUT DRY CHAMMANTHI

4Hello. Some recipes are for forever. I am not a great fan of pizzas and burgers but if you serve me choru (rice), omelette and chammanthi with thayir (curd) then I am happy. No matter how far we reach, no matter where we go, no matter what we do, its home that we long for. Isn’t it ?

This recipe is a very common recipe in every Malayalee household. It does not need any cooking and is very quick to make. Earlier days there was no blender. People used  traditional stone grinder to grind ingredients into a paste. And that added up to the taste. Even now people who build houses ensure that a separate section is dedicated to traditional stone grinders.

3Do try this recipe and let me know if you liked it. You can also find this recipe at Archana’s kitchen here.

INGREDIENTS:

Freshly grated coconut – 1 cup

Shallots – 3 (very important. Shallots give a unique taste. If you don’t have only then replace with half an onion)

Tamarind- gooseberry sized tamarind soaked in very little water (around 2-3 tblspn)

Ginger – 1/2 inch piece

Dry Red chilli – 1

Red chilli powder – 1/2 tblspn (adjust to the spiciness you need)

Cury Leaves – 10

Salt to taste

2INSTRUCTIONS:

  1. Blend everything in the blender coarsely. Don’t discard the tamarind water and use it to blend it.
  2. Spoon everything out and roll it into a ball.

Serve it with love. 1

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CHOW- CHOW NO ONION NO GARLIC SABJI

20170522_205300 - CopyHey There. So today’s let’s start with a self analysis. What kind of eater you are ? Following are some of the categories I could list out-

The fussy eater – I don’t want this, I don’t like that, I am in no mood to eat this

The orthodox eater – This is not exactly how my mother makes it, This is not the combination

The cautious eater – How many calories would that have, It looks gross would it be tasty

The simple eater – Eats what he is served without much questions

The experimental eater – Loves to try different dishes, cuisines and variations to dishes

So what kind of eater are you? Well I am a mix of simple and experimental eater. Except the allergy food and “not allowed to eat due to health reasons” food I like to eat or at least try every dish.

Today’s recipe is using an ingredient that a few years age I was unaware of. Chow – chow or chayote is a little sweet in nature when cooked. It has lots of water content. I usually make thoran of chow-chow. Go check out its nutritional value in Wiki.

This recipe is a no onion no garlic recipe.

INGREDIENTS:

Chow Chow – 2 medium (Peeled and chopped into thin pieces)

Coriander seeds – 1 tsp

Fennel Seeds – 2 tsp

Dry Red chilli – 2

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. In a pan dry roast coriander seeds, fennel and dry red chillies.
  2. Once cooled blend it to a coarse powder.
  3. In a pan heat oil.
  4. Saute chow-chow for a minute on high flame.
  5. Lower the flame and add the ground powder.
  6. Add salt and mix well.
  7. Cover and cook for another 5 minutes.
  8. Once the chow-chow is soft and cooked remove from flame and serve with roti or rice. 20170522_205322 - Copy

 

VAZHA /RAW BANANA PODIMAS

Hi. So people who know me know that I am a talker. I like to talk to people to know about their culture, style, hobbies and most importantly their food. And so it happened one Saturday morning when I came to buy veggies from the veggie van that visits my building I met a neighbor friend who was buying raw bananas. While talking I came to know about this awesome recipe known as ‘podimas’. I was curious and wanted to try it.

20170813_120329 - CopyINGREDIENTS:

Raw Banana – 2

Onion – 1 medium

Green Chilli – 2

Grated ginger – 1 tsp

Grated coconut – 1/4 cup

Curry leaves – 1 stem

Coconut Oil – 1 tblspn (Preferred)

Mustard Seeds – 1 tsp

Turmeric powder – 1/2 tsp

Urad Dal – 1 tsp

20170813_120323 - CopyINSTRUCTIONS:

  1. In a pressure cooker take the Raw banana with little water and pressure cook for 1 whistle. (Yes with skin on.)
  2. Once the pressure has settled, peel the raw banana. Using a grated with big holes grate the banana and keep aside.
  3. In a pan heat oil.
  4. Add urad dal.
  5. Splutter mustard seeds.
  6. Add finely chopped onion and green chilli and saute well.
  7. When the onion turns translucent add curry leaves.
  8. Add finely chopped ginger. Mix well.
  9. Now add the grated banana.
  10. Add turmeric powder and salt and mix well.
  11. Add grated coconut and mix well.
  12. Cook for another minute and then switch off the flame.

Serve with rice.

20170813_120317 - Copy

CREAMY POTATO CURRY MINUS THE CREAM :)

3Hello there. Have you ever felt that weekend runs away faster than the week? Well I guess most of you will agree with me. There are chores and chores to be completed during weekend that you hardly realised where did the weekend go? But if you ignore these chores even for a single weekend then it piles on for the next week and also on your mind.

I am that kind of person who needs lots of space. Breathing space, cooking space, thoughts space. I am irritable if there are lots of dishes to be washed and other chores to finish. Hence I need every task to be completed on time. And I am one of those who uses lots of utensils to cook. And understandably a food blogger needs extra space, extra utensils, and extra props right?

So, which kind of person are you?

Today’s recipe is a quick one. Although I am trying to avoid potatoes but sometimes potatoes are a must. As stated in my previous posts, I do not like monotonous dishes and combinations. My dosa always finds a new companion 😉 This time it is this creamy potato curry minus the cream.

1INGREDIENTS:

Potatoes – 2-3 medium boiled

Green chilly – 2-3

Onion – 1 big

Ginger paste – ½ tsp

Gram flour/ Besan – 2 tblspn

Coriander Powder – ½ tsp

Turmeric Powder – ¼ tsp

Mustard Seeds – 1 tsp

Oil – 2 tblspn

Salt to taste

Chopped Coriander Leaves – 4 tblspn

INSTRUCTIONS:

  1. In a pan heat oil.
  2. Splutter mustard seeds.
  3. Add finely chopped onion and saute them till translucent.
  4. Add green chilly and saute them.
  5. Add ginger paste and saute till raw smell leaves.
  6. Mash the potatoes lightly. You can leave big chunks too if you like.
  7. In the pan add coriander powder and turmeric powder.
  8. Saute for 30 seconds.
  9. Add potatoes and mix well.
  10. Add ½ cup hot water and mix well.
  11. In a bowl take gram flour and make a paste with water. It should be thick but flowing consistency.
  12. Add this gram flour slurry into the potatoes and mix well.
  13. Saute for 5 minutes on simmer.
  14. Switch off the flame and garnish with chopped coriander leaves.

Serve with pooris or dosa.

 

4

SANJEEV KAPOOR’S JEERA ALOO

3Hi.  Have you ever wondered about small things that go missing all of a sudden?  Like that hair clip or one cute ear ring or favorite handkerchief. Pen/pencil is also lost a lot. Do you ever wonder where do these things go? Isn’t it strange that somethings just mysteriously go missing?

And maybe years later you find your clip far behind sofa. That handkerchief tucked under layers of clothing. Missing ear ring will be found near a window sill. Does that happen to you?

I love jeera aloo and have always wanted to try it. This is a version of Sanjeev Kapoor recipe. I have just tweaked the style of preparation. Do try it. I am sure you will treasure this recipe.

1

INGREDIENTS:

Potatoes – 4 medium boiled and cubed

Cumin Seeds – 1 tsp

Chilly powder – 1 tsp

Coriander Seeds – tblspn

Roasted Cumin powder – 1 tsp

Dry mango powder – ½ tsp

Oil – 4 tblspn

Salt to taste

Chopped Coriander Leaves for garnish

INSTRUCTIONS:

  1. In a mortar and pestle add coriander seeds, cumin seeds, cumin powder, chilly powder, dry mango powder, salt and grind coarsely.
  2. Heat oil in a pan.
  3. Add the coarsely grinded mix onto pan and stir on low flame. Careful not to burn it.
  4. Add cubed potato pieces and mix properly till all the masala is nicely coated on potatoes.
  5. Leave it for 30 seconds and mix again.
  6. Take it off flame and garnish with chopped coriander leaves.

Enjoy with hot rotis.

2

CARROT RICE

Hello. How are you today? So I have been experimenting with food a lot. I am making an attempt to try new things and learn new things. That also means I am enjoying cooking. How about you? Are you learning new things? Now that the kids have holidays here are you trying out new recipes? Do try new things that interests you.

Today’s recipe is an interesting one. Most of us dread away from carrots. But I make sure to buy and use them in my day to day cooking. Hence, this recipe. You will find many variations of this recipe on the internet. Mine is a simple recipe. Do try it for your tiffin box.2

INGREDIENTS:

Grated carrot – 3/4 cup

Cooked Basmati Rice – 1 cup

Turmeric Powder – ¼ tsp

Peanuts – 1 tblspn

Dry Red Chilly – 1

Onion – 1 small finely chopped

Mustard Seeds – 1 tsp

Sugar – ½ tsp

Oil – 2 tblspn

Salt to taste

Coriander Leaves – Optional

INSTRUCTIONS:

  1. Heat 1 tblspn oil.
  2. Saute peanuts and red chilly for a minute.
  3. Let it cool down.
  4. Blend it coarsely.
  5. Heat another tblspn oil and splutter mustard seeds.
  6. Add onion and saute till translucent.
  7. Add grated carrots and cook slightly on low flame.
  8. Add few drops of water and close and cook. (you can skip this option if you want raw carrots).
  9. Once carrots are cooked add the blended peanut masala and mix well.
  10. Add cooked rice, turmeric, salt and sugar and mix well.
  11. Garnish with coriander leaves.

Enjoy.

1

VARUTHARACHA MUTTON CURRY/ ROASTED COCONUT MUTTON CURRY

Hello There. So I am back after a short intended break. Well, I have been visiting Bangalore with few friends from my office. All we did was shop and eat, eat and shop. Well we thought we would enjoy shopping but as it turned out we were tired very early on. I was not aware of the best places to go prop shopping for my photography but still I managed to do some. Ban

Bangalore weather unlike Kerala weather is only hot and not humid. So, in Bangalore you may not sweat despite the heat. I needed this much awaited break and it was totally worth it.

Today’s recipe I was planning to post on Easter. But since I was travelling couldn’t post it. When you have guests at home or you are lavishly cooking then try this recipe and it is definitely gonna be a hit.

img_2386INGREDIENTS:

Mutton – 1/2 kg

Grated coconut – 1/2 cup

Coriander Seeds – 1 tblspn

Fennel Seeds – 1 tsp

Dry Red Chilly – 2-3

Shallots – 3-4 chopped

Cloves – 3-5

Cinnamon – 1/2 inch piece

Pepper cloves – 1 tblspn

Curry Leaves – 1-2 stem

Turmeric powder – 1/4 tsp

Coriander leaves – 2-3 tblspn

Asafoetida powder – 1/4 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. In a pressure cooker, take cleaned mutton pieces with 1-2 cups of water, salt and turmeric powder and pressure cook for 4-5 whistles.  ( Or after first whistle, lower the flame and cook for 15-20 minutes).
  2. In a pan, roast grated coconut.
  3. Once it is lightly brown add pepper, fennel,  cinnamon, shallots, curry leaves, cloves, red chilly and coriander seeds and saute till nicely roasted and equally brown.
  4. Let it cool down.
  5. Blend it in a mixer and blend to get smooth paste.
  6. Once the pressure is settled open the pressure cooker.
  7. Pour the coconut paste into the pressure cooker and mix well.
  8. Add water and salt to adjust the consistency. Boil it once again. Add chilly powder if required. Switch off the flame once your desired level of thickness is achieved.
  9. Heat oil in a pan.
  10. Splutter mustard seeds.
  11. Add curry leaves.
  12. Add asafoetida powder and mix well.
  13. Transfer this onto the pressure cooker and mix well.
  14. Garnish with coriander leaves.

Enjoy with rice or rotis. Goes well with both. img_2385