Hello. 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.
Do try this recipe and let me know if you liked it. You can also find this recipe at Archana’s kitchen here.
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
- Blend everything in the blender coarsely. Don’t discard the tamarind water and use it to blend it.
- Spoon everything out and roll it into a ball.
Serve it with love.
Hey 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.
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
- In a pan dry roast coriander seeds, fennel and dry red chillies.
- Once cooled blend it to a coarse powder.
- In a pan heat oil.
- Saute chow-chow for a minute on high flame.
- Lower the flame and add the ground powder.
- Add salt and mix well.
- Cover and cook for another 5 minutes.
- Once the chow-chow is soft and cooked remove from flame and serve with roti or rice.
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.
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
- In a pressure cooker take the Raw banana with little water and pressure cook for 1 whistle. (Yes with skin on.)
- Once the pressure has settled, peel the raw banana. Using a grated with big holes grate the banana and keep aside.
- In a pan heat oil.
- Add urad dal.
- Splutter mustard seeds.
- Add finely chopped onion and green chilli and saute well.
- When the onion turns translucent add curry leaves.
- Add finely chopped ginger. Mix well.
- Now add the grated banana.
- Add turmeric powder and salt and mix well.
- Add grated coconut and mix well.
- Cook for another minute and then switch off the flame.
Serve with rice.
Hey There. How you doing? Recently when I saw nice long, maroonish, organic lady finger in my grocery store I immediately jumped to pick up a pack. Since it was packed with a cling wrap but I managed to check if they are soft and good. And they seemed fine. I could not resist the temptation to pick 2 packets.
After 2 days I fished out the packets from the fridge and after washing when I started chopping – snap. The beauties had turned hard as a stick. I know after cooking they will turn all chewy and fibrous. Never mind. I tried another one. And another. And so on. So except 2 lady fingers – rest all, both packets were now wasted.
Imagine my frustration, disappointment and mood after this happened. I had to change my plan and my mood to prepare myself to cook something else for dinner. But the gloomy and dark mood remained. That is how powerful affect food has on me. L I can rejoice on seeing fresh produce. I get upset on seeing “good outside bad inside” produce.
Anyways, today’s recipe was a result of the failed lady finger. When I dug back into my fridge and saw brinjals decided to make this dish.
Small Brinjals – 5-6
Potatoes – 2 small
Onions – 2 chopped
Tomatoes – 2 chopped
Coriander Seeds – 1 tblspn
Khus Khus – 1 tblspn
Garlic cloves -2 small
Ginger – ½ inch piece
Grated coconut – 3 tblspn
Red Chilli Powder- ½ tblspn
Cumin – 1 tblspn
Mustard – 1 tbslpn
Milk – ½ cup
Turmeric Powder – ¼ tblspn
Curry Leaves – 1 stem
Oil – 2 tblspn
- Cut the brinjals lengthwise. Cube the potatoes
- In a pan dry roast coriander seeds, khus khus, grated coconut, red chilli powder and cumin for 2 minutes. Do not brown them.
- Take it in a blender along with onion, tomato, garlic and ginger and blend them to make a smooth paste.
- In the pan, add oil.
- Once the oil is hot, splutter mustard.
- Add curry leaves.
- Add the blended masala in and mix well. Keep mixing till the oil starts leaving the sides of the pan.
- Add brinjal and potatoes and saute well.
- Add turmeric powder and mix well.
- Add salt and mix well.
- Add water and bring it to a boil. Close and let the potatoes and brinjals cook.
- Once the brinjals and potatoes are cooked add milk and keep mixing. Adjust the salt. Keep stirring for 2 minutes on medium flame.
Serve with phulkas or rice.
Hi. If you are regular on my blog you will know my love for sandwiches. Not the regular tomato- onion sandwich but variations of sandwiches. I keep trying new combos. Today’s sandwich is one such variety sandwich. It was born out of my aim to finish the leftover apples. So off you go straight to the recipe.
Brown Bread/Multigrain Bread – 4 slices
Butter – 2-4 tblspn
Apple – 1 peeled and cubed into small pieces
Jaggery – 4-5 tblspn
Cinnamon – 1 tsp
Cheese – as needed
- In a pan add butter and let it melt on low heat.
- Add jiggery and cinnamon and mix well.
- Add apples and mix well.
- Let it cook for some time. (I didn’t cook it completely since I wanted it to be little crunchy). Let it cool down.
- Butter the slices of bread.
- Place some apple filling on the bread and spread evenly.
- Grate some cheese over it.
- Close with another piece of bread.
- Make the sandwich in sandwich maker. Don’t worry if you don’t have sandwich maker. You could use a grill pan or a tawa too.
- Once nicely brown and crispy remove and cut into pieces and serve.
Hello. You know we humans face so many emotions. One such emotion is the emotion to denial. When something changes, we all fall in denial mode. And that’s because we are so much used to being in our comfort zone that our mind refuses to accept any changes. We really need to train our mind to handle the change. For instance a traveler never goes out thinking he/she will have a smooth planned day. There are bound to be unseen circumstances, risks, surprises and sometimes challenges.
There is another kind of denial. Denial for things that you may not have liked earlier. A kid may not like bitter gourd when he/she was a kid but as they grow up they may take a liking towards it. But without trying how will he/she every know ? Hence it is important to test your denials.
Today’s recipe surprised me. We usually try to bring home made food for our lunch and snacks. So my colleague had got this for her evening snack. But she opened it around noon and we all finished it within 5 minutes. I had never tasted this dish before. Also, I don’t like kozhukatta (basic version is made as steamed rice dumplings with coconut+sugar+cardamom stuffing). But this dish was an exception. What stood out with this recipe was the chilly chutney. The chutney is the most basis, flavorsome and simple.
Do try this recipe and let me know how it turned out. Ohh and it is super healthy since it is just steamed.
- Rice Powder – 1 cup
- Cumin/Jeerakam – 1 tsp
- Salt to taste
For chilly chutney:
- Chilly powder – 1 tblspn
- Salt to taste
- Coconut oil – 2-3 drops to combine
- Boil 2 cups water.
- In a bowl take rice powder, jeerakam and salt.
- Add hot boiling water little by little on the rice powder and mix with a wooden spoon.
- Continue mixing till it comes together. Remember to add water little by little.
- Once the dough is cool enough to handle use your hands to make a small dough.
- Pull out small balls out of the dough.
- Steam these balls till cooked.
- For the chutney mix together chilly, salt and coconut oil till it comes together.
Serve them both or take them for your evening snack. Remember the chutney is just to add a taste. Do not take a large helping of the chutney or your tongue with burn with the chilly.
Hello. You know my love for spaghetti. I have 2 recipes for spaghetti – cheesy spinach and aglio olio. Today I am sharing a veggie spaghetti. I hear lots of parents complain about kids not eating veggies especially carrots, beans, beets. I make lots of dishes in a week that includes these veggies regularly. This is one such recipe.
Its pretty simple too.
Wheat spaghetti – 1 cup
Carrots – 1/4 cup sliced very thinly
French beans – 1/4 cup sliced very thinly
Black pepper powder – 1/2 tsp
Garlic – 2 cloves sliced thinly
Mixed dried herbs – 1.4 tsp
Salt to taste
Olive Oil – 2 tblspn + 1 tbslpn
- Boil lots of water in a tall pot. Add salt and 1 tblspn olive oil. Add the spaghetti and let it cook till al dente.
- While the spaghetti is getting cooked heat a pan with olive oil.
- Add garlic and saute till light brown.
- Remove the garlic pieces and add carrots and beans.
- Saute for 30 seconds.
- Sprinkle 1 tblspn water. Close and cook with close lid for another minute.
- Add black pepper powder, mixed herbs and mix well.
- Now add strained spaghetti and toss well.
- Adjust salt.
- Play around with the recipe using capsicum, baby corn etc.
- Add ketchup in the pan and toss well to add a zing to the recipe.
- Add scrambled eggs to make it more nutritious.