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Showing posts with label masala. Show all posts
Showing posts with label masala. Show all posts

Saturday, June 9, 2012

Cheera Thoran / Spinach Stir fry



Cheera / Spinach Thoran is a simple and nutritious dish which is good for health.

INGREDIENTS:

  • Finely Chopped Red Spinach (chuvanna cheera) - 2cups
  • Grated coconut - ½ Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Rice - 1 tsp
  • Garlic - 1 nos
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Oil - as needed
  • Salt - to taste


PREPARATION METHOD:

  • Heat Oil in a pan.
  • Add Mustard seeds and Red chilli and let it splutter.
  • Add Rice and fry it.
  • Once rice becomes crispy add Spinach / Cheera,salt,turmeric powder.
  • Cover the pan and cook for 2 mins.
  • Crush Coconut,Garlic and chilly powder and add to it.
  • Mix well and slow down the flame and stir well till the water dries up completely.
  • Remove from fire.

Recommended Combination: Serve hot with Rice.

Sunday, January 29, 2012

Cabbage Vada




It is a quick and delicious snack. It tastes similar to parippu vada.

INGREDIENTS:
  • Finely Chopped Cabbage - 1½ cup
  • Finely chopped shallot - 10 nos or  Onion - ½ cup 
  • Besan Flour / Gram Flour / Kadala Maavu  -  1½  cup
  • Finely chopped Ginger - 1 tsp
  • Red Chilly - 3 nos
  • Curry Leaves - 1 stem
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Mix chopped shallot, chopped Ginger, chopped Red chilly, Curry leaves, Cabbage, salt and gram flour/ Kadala maavu.
  • Make a thick batter using little water (like parippu vada consistency).
  • Heat oil in a pan.
  • Take small amount of the mixture and make a ball. 
  • Flatten the ball in to a round shape using hand.
  • When the oil is hot put each one slowly and fry both sides to a golden brown colour.
Recommended Combination: Serve hot with Black Coffee or Tea

Wednesday, January 11, 2012

Soya Roast



Soya is rich in protein and fiber. This is a dry side dish which is good to go with Chappathi, Appam or Rice.

INGREDIENTS:
  • Soya chunks - 1 cup
  • Onion - 1 nos
  • Ginger and garlic paste - 1 tbsp
  • Slit Green chillies - 4 nos
  • Coriander powder - 1 tsp
  • Red chilly powder - 1 tsp
  • Garam Masala Powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Tomato - 1 no
  • Pepper Powder - 1 tsp
  • Oil - 2 tbsp
  • Red Chilly -2 nos
  • Mustard seeds -1 tsp
  • Salt - As reqd

PREPARATION METHOD:
  • Soak soya chunks in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • squeeze the chunks out of water and keep aside.
  • Cut each balls into 2 pieces.
  • Heat oil in the pan.
  • Add Onions, Green Chillies, ginger and garlic paste.
  • Fry Onions till it turns transparent.
  • Add Tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder, salt and sauté .
  • Add Soya into it.
  • Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
  • Add Pepper powder to the curry and mix well.
  • Turn off the stove when the gravy becomes dry.
Recommended Combination: Serve hot with Rice / Chappathi / Appam

Saturday, December 24, 2011

Cheera Thoran



Cheera / Spinach Thoran is a simple and nutritious dish which is good for health.


INGREDIENTS:
  • Finely chopped green spinach (cheera) - 2cups
  • Grated coconut - ½ Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Rice - 1 tsp
  • Garlic - 1 nos
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Oil - as needed
  • Salt - to taste

PREPARATION METHOD:
  • Heat Oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add rice and fry it.
  • Once rice becomes crispy add spinach / cheera,salt,turmeric powder.
  • Cover the pan and cook for 2 mins.
  • Crush coconut,garlic and chilly powder and add to it.
  • Mix well and slow down the flame and stir well till the water dries up completely.
  • Remove from fire.
Recommended Combination: Serve hot with Rice.

Tuesday, May 4, 2010

Vazhuthananga Thoran / Brinjal Thoran



Vazhuthananga Thoran / Brinjal Thoran is a dry side dish served with rice.
Its a very simple yet tasty recipe.

INGREDIENTS:
  • Diced vazhuthananga / Brinjal - 6 nos
  • Chopped Onion - ½ cup
  • Grated coconut - ½ cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Oil - as needed
  • Curry leaves - few

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add chopped onion and saute till translucent.
  • Add brinjal/ vazhuthananga with turmeric powder, chilly powder and salt.
  • Cover the pan with a lid.
  • Slow down the flame and cook it for 10 mins. 
  • Add grated coconut and curry leaves and mix well.
Recommended Combination:Vazhuthananga thoran / Brinjal Thoran can be serve hot with Rice.

Thursday, April 29, 2010

Muringayila Curry / Drumstick leaves Curry



Drumstick leaves can be used to prepare a varities of dishes.
One amongst them is a curry (Muringaila Curry), which is very rich in Iron.

INGREDIENTS:
  • Drumstick leaves - 2 tbsp
  • Grated coconut -½ cup
  • Garlic -1 nos
  • Red Chilly -2 nos
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Coconut Oil- 1 tbsp

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Put the leaves in the oil and saute for a minute.
  • Grind the coconut and garlic to a fine paste.
  • Add this paste to the pan with little water and salt.
  • Allow to boil. 
  • When it starts to boil, turn off the stove.
Recommended Combination: Muringa ila curry can be served hot with Rice


Tuesday, April 20, 2010

Muringaila Thoran / Drumstick leaves Thoran



Drumstick Leaves or Muraingaila thoran is a dry dish which is very nutritious. It is a good side dish for rice.

INGREDIENTS:
  • Drumstick leaves - 2cups
  • Grated coconut - 1 Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Rice - 1 tsp
  • Garlic - 2 nos
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Oil - as needed

PREPARATION METHOD:
  • Detach the leaves from the stem and chop it very nicely.
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add rice fry it.
  • Once rice becomes crispy add drumstick leaves, salt, turmeric powder.
  • Sprinkle water and cover the pan and cook for 10 mins.
  • Crush Coconut, garlic and chilly powder together and add to it.
  • Mix finely and slow down the flame and cook it for 2 mins.
Recommended Combination: Muraingaila thoran can be served hot with Rice.

Tuesday, March 23, 2010

Koon Roast / Mushroom Roast



Mushrooms are undoubtedly delicious.
This preparation method is similar to Egg Roast, replacing egg with mushroom.

INGREDIENTS:
  • Mushroom - 15 nos
  • Onion - 1 nos
  • Ginger and garlic paste - 1 tsp
  • Slit Green chillies - 4 nos 
  • Coriander powder - 1 tsp
  • Red chilly powder - 1 tsp
  • Garam Masala Powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Tomato - 1 no
  • Oil - 2 tbsp
  • Red Chilly -2 nos
  • Mustard seeds -1 tsp
  • Salt - As reqd

PREPARATION METHOD:
  • Clean and cut the Mushroom into half and keep aside
  • Heat oil in the pan.
  • Put Mustard seeds and red Chillies and allow to Splutter
  • .Add Curry leaves.
  • Add Onions, green Chillies, ginger and garlic paste.
  • Fry Onions till it turns transparent.
  • Add Tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder,Garam Masala Powder, salt and sauté .
  • Add Mushroom into it.
  • Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
  • Turn off the stove when the gravy becomes thick.
Recommended Combination: Serve hot with Rice / Chappathi / Appam

Asparagus Thoran



Asparagus has no cholestrol and is low in calories and sodium, a healthy source of vitamins and dietary fiber. Young shoots of Green Asparagus can be used to prepare delicious thoran as shown in this receipe.

INGREDIENTS:
  • Chopped Asparagus - 1cups
  • Grated coconut - ¼ Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Garlic - 1 nos
  • Cumin Seed -¼ tsp
  • Urad Daal - 1tsp
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Curry Leaves -few


PREPARATION METHOD:
  • Cook Asparagus with turmeric powder and salt in little water.
  • Crush Coconut ,Chilly powder,Garlic and Cumin seed and add to cooked Asparagus and mix it well.
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add urad daal and fry it.
  • Once Urad becomes brown, add Cooked Asparagus and Curry leaves.
  • Stir well and slow down the flame and cook it for 2 mins.
Recommended Combination: Serve hot with Rice




Soya Curry



This recepie shows how to use Soya Chunks to make a delicious Curry.

INGREDIENTS:
  • Soya Chunks- 1 cup
  • Diced Potato- ½ cup
  • Diced Capsicum- ¼ cup
  • Green peas(frozen) - ¼ cup
  • Chopped Beans - ¼ cup
  • Diced Carrot -¼ cup
  • Chopped onion -½ cup
  • Slit Greenchilly- 6 nos 
  • Ginger Paste- 1 tsp
  • Chilly Powder - ½ tsp
  • Corriander Powder-1½ tsp
  • Turmeric powder -¼ tsp
  • Aniseed powder - 1 tsp
  • Pepper powder -¼ tsp
  • Cinnamon -2 inch stick
  • Bayleaf -1
  • Cloves- 2 nos
  • Cardamom - 1 nos
  • Thick Coconut milk - 1 cup
  • Salt to taste
  • Oil -1 tbs 
  • Curry leaves-few

PREPARATION METHOD:
  • Soak soya chunks or in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • Squeeze the chunks out of water and keep aside.
  • Cut each balls into 2 pieces
  • Heat Oil in a pan and fry Cinnamon Stick, Cardamom, Bayleaf and cloves . 
  • Add Onion, Ginger Paste and Green Chilly until Onion becomes golden brown. 
  • Add Soya Chunks, Capsicum, carrot, peas, Beans, Potato and saute for 2 minutes.
  • Add turmeric powder, chili powder, coriander powder and saute till the raw smell goes.
  • Add salt and water,cover the pan and let it cook. 
  • When the Vegetables are cooked add Aniseed Powder and Pepper Powder and let it boil for 2 minutes.
  • Then add coconut milk and allow to boil. 
  • When it starts boil,put curry leaves and remove from fire
Recommended Combination: Serve hot with Chappathi / Appam / Rice

Carrot Mutta Thoran / Carrot Egg Thoran



Another form of thoran using carrot and Egg mixed with grated coconut.

INGREDIENTS:
  • Eggs - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Carrot-2 nos
  • Green Chilly(Chopped) - 3 nos 
  • Grated coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside. 
  • Cook the carrot along with turmeric powder and salt in little water.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly and saute well till the Onion turns transparent..
  • Add cooked carrot and saute for 2 - 3 minutes.
  • Add the grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Serve hot with Rice

Ishtu



This is a simple delicious dish, popular in a traditional Kerala Sadya, which can be served on its own with Appam or Chappathi.

INGREDIENTS:
  • Diced Onion -1 nos
  • Diced Potato - 2 nos
  • Green Chilly(Slit) - 6 nos
  • Ginger(chopped) -1 tbsp
  • Thick Coconut milk - ½ cup
  • Coconut Oil - 1tsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Cook Onion, Potato, Chilly and Ginger along with salt and water.
  • When the vegetables cooks well, add Coconut milk and let it boil.
  • When it starts boil,turn off the stove and add Curry leaves and coconut Oil
Recommended Combination: Serve hot with Rice/ Appam/ Chappathi

Mutta Dosa / Egg Dosa



A variety non vegetarian dosa using Egg and rice batter.

INGREDIENTS:
  • Dosa batter - 1 cup
  • Pearl Onion(finely chopped) - 6 nos
  • Green Chilly(finely chopped) -3 nos
  • Eggs - 4 nos
  • Pepper powder -pinch
  • Chopped Curry leaves - 1 tsp
  • Salt to taste
  • Oil

PREPARATION METHOD:
  • Squeeze chopped Pearl Onion, Green Chily, Curry leaves and Salt with hand.
  • Add egg into it and beat well.
  • Add Pepper powder and mix well
  • Heat a Frying Pan.
  • Pour one spoon full of batter on the pan as thin as possible.
  • When dosa is half cook pour the Egg Mixture on to dosa. 
  • Pour some oil on it.
  • When egg is cooked, turn the other side .
Recommended Combination: Serve hot




Spicy Tomato Dosa



Spicy tomato dosa

INGREDIENTS:
  • Dosa batter - 2 cup
  • Tomato (chopped)- 2 nos
  • Onion (chopped) - 1 small
  • Chopped Garlic - 1 tbsp 
  • Red chilli powder - 1 tsp
  • Asafoetida powder- ¼ tsp
  • oil - 2 tbsps
  • Salt to taste

PREPARATION METHOD:
  • Heat oil in a Pan. 
  • Add onions and garlic and saute`till the onion turns transparent.
  • Add chopped tomatoes and saute well along with salt.
  • Add Chilly powder and saute for a minute.
  • Grind them into a paste.
  • Add asafoetida, turmeric powder and mix well.
  • Add tomato mix to the Dosa batter and mix well.
  • Heat a Frying Pan.
  • Pour one spoon full of batter on the pan as thin as possible.
  • Pour some oil on it.
  • When one side is golden brown and turn the other side . 
Recommended Combination: Serve hot with Chutney

Gothambu Dosa / Wheat Dosa


Wheat batter can be used to make delicious dosa. You can add chopped green chilly to make it a little spicy as described in the following recepie.

INGREDIENTS:
  • Wheat powder - 1 cup
  • Water - 1½ cup
  • Finely Chopped Onion - 3 tbsp
  • Finely Chopped Ginger - ½ tsp
  • Chopped Green Chilly -2 nos
  • Curry leaves -few
  • Salt - to taste

PREPARATION METHOD:
  • Mix all the ingredients to make a dosa batter.
  • Heat a Frying Pan.
  • Pour one spoon full of batter on the pan.
  • Pour some oil on it.
  • When one side is golden brown and turn the other side .
Recommended Combination: Serve hot with Chutney.

Kadalapradhaman



Kadala payasam is prepared using kadala parippu, otherwise known as Channa daal with jaggery in coconut milk. Its a main item in sadya, especially in Kerala.

INGREDIENTS:
  • Channa daal(kadala parippu) -1 cup
  • Gaggery -2 cup
  • Ghee - 4 tbsp
  • Cashew nut - 10 nos
  • Coconut cuts - 2 tbsp
  • Thin coconut milk - 2 cup
  • Thick coconut Milk - 1 cup
  • Sesame - 1 tsp
  • Cumin seed - 1 tsp
  • Dry Ginger powder(chukku podi)- ¼ tsp
  • Cardamom powder - ¼ tsp
  • Raisin -2 tbsp
  • water - ½ cup

PREPARATION METHOD:
  • Cook Daal in a pressure cooker.
  • Mash the Cooked daal.
  • Put 2 tbsp ghee in a pan.
  • Add mashed daal in it and saute for 3 minutes.
  • Mix Jaggery in water till dilute it.
  • Filter jaggery and add the jaggery to daal and saute it. 
  • Once the daal cooks in jaggery and bubbles appear add  thin coconut milk and let it boil.
  • Add thick coconut milk and dry ginger powder, cardamom powder and stir well.
  • Turn off the stove.
  • Heat the remaing ghee in a pan.
  • Fry coconut cut in brown colour.
  • Fry cashew nut, raisin, cumin seed, sesame.
  • Add this seasoning to the payasam
Recommended Combination: Serve with Pazham and Pappadam.

Pottukadala Chutney / Split dalia Chutney



A variety form of Chutney which can be served with Dosa, Idly or Vada

INGREDIENTS:
  • Grated coconut - 1 Cup
  • Dalia or pottukadala - ¼ cup
  • Shallot - 1 nos
  • Green Chilly -  2 nos
  • Mustard seeds - 1 tsp
  • Red Chilly - 2 nos
  • Salt - to taste
  • Coconut Oil-1 tsp
  • Curry Leaves -few

PREPARATION METHOD:
  • Grind coconut, dalia, shallot, green chilly into fine paste.
  • Heat oil in pan.
  • Add mustrard seeds and red chillies into it, allow to Splutter.
  • Pour the paste and salt into it,mix well and allow to boil.
  • When it starts boil,turn off the stove and add curry leaves.
Recommended Combination: Serve with Dosa / Vada


Corriander Chutney / Malli ila Chutney



Corriander chutney

INGREDIENTS:
  • Corriander leaves- ¼ cup
  • Grated Coconut - ¼ cup
  • Pearl Onion - 1 no
  • Green chilly - 2 nos
  • Tamarind extract - 1 tsp
  • Chopped Ginger -  ½  tsp
  • Split dalia (pottu kadala) - ¼ cup
  • Salt to taste

PREPARATION METHOD:
  • Grind all the ingredients with little water to make a fine paste.
Recommended Combination: Serve with Dosa


Monday, March 22, 2010

Chakka Upperi


The Chakka Upperi is deep fried chakka chula in Coconut oil.These chips are crispy and tasty.

INGREDIENTS:
  • Jackfruit(cut into long pieces)
  • Oil for frying
  • Salt water

PREPARATION METHOD:
  • Heat oil in a pan.
  • When it boils, Put the sliced Jackfruit slowly into the oil.
  • Stir until fully cooked and crisp.
  • Sprinkle salt water on the Chips .
  • Cool and store in an airtight container.


Ulli Bajji



Ulli Bajji is a popular tea time snack.It can be easily prepared.
Ulli Bajji is a simple dish prepared by dipping the sliced Onion in the batter and deep frying it

INGREDIENTS:
  • Finely Chopped Onions - 1 cup
  • Finely Chopped Corriander Leaves - 3 tbsp 
  • Gram flour(kadala mavu) - ½ cup
  • Chilly powder -1 tsp
  • Asafoetida - ¼ tsp
  • Water -required to make batter
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Mix Water,Salt,Chillipowder,Asefodia, Onion, Corriander leaves and Flour to make a thick batter.
  • Heat oil in a pan.
  • Pour a spoon of the batter into the hot oil.
  • Fry the bajjis until it turns golden colour. 
Recommended Combination: Serve hot with Tea