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Showing posts with label rice recipes. Show all posts
Showing posts with label rice recipes. Show all posts

Sunday, March 1, 2015

Capsicum Masala Rice / Bell pepper Rice




This is a simple and easy to make rice recipe that is nutritious as well as tasty.

INGREDIENTS:
  • Cooked basmati rice - 2 cup
  • Chopped onion - 1 small
  • Capsicum / Bell pepper (chopped) - 2 nos
  • Peanut - 3 tsp
  • Cumin seed - ½ tsp
  • Urad daal - 1 tsp
  • Chana daal (optional) - 1 tsp
  • Coriander seeds - 2 tsp
  • Red chilly - 1 no
  • Fennel seed - ½ tsp
  • Black pepper - ½ tsp
  • Cinnamon – 1 inch stick
  • Cardamom – 2 nos
  • Cloves – 2 nos
  • Turmeric powder - 2 pinch
  • Ghee - 2 tbsp
  • Cashew nut - 1 tsp
  • Mustard seed - 1 tsp
  • Red chilly - 2 nos
  • Salt to taste

PREPARATION METHOD:
  • Dry roast 2 tsp peanut, cumin seed, red chilly, coriander seed, urad daal, chana daal, fennel seed, black pepper, cardamom, cloves and cinnamon.
  • Grind all the roasted ingredients together.
  • Heat ghee in a heavy bottomed pan.
  • Add mustard seeds and red chilly, let it splutter.
  • Add 1 tsp peanut and cashew nut into it and fry them.
  • Add chopped onion and saute for 2 minutes.
  • Add chopped bell pepper, turmeric powder and salt into it and saute for a minute.
  • Add cooked rice, ground masala and salt into it and mix well.
  • Cook for a minute, turn off the stove and serve it.

Recommended Combination: Serve hot with raita.



Sunday, April 20, 2014

Paneer Biriyani / Paneer Rice



INGREDIENTS:
  • Paneer - ½ lb or 250 gm
  • Chopped onion - 1 cup
  • Chopped tomato - 2 no
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tsp
  • Slit green chillies - 2 nos 
  • Coriander powder - 2 tsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - ½ tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 2 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • kasoori methi - 1 tsp
  • Finely chopped coriander leaves - 2 tbsp
  • Ghee - 1 tbsp
  • Salt to taste
  • Oil 

PREPARATION METHOD:
  • Cut paneer into small pieces, lightly fry and keep aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom, bay leaves and cloves together for a minute. 
  • Add drained rice and fry for a minute.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook until the rice is cooked and all water has been absorbed.
  • Remove the rice from the fire and let it cool.
  • Heat 2 tbsp oil in a pan.
  • Add onion, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, turmeric powder, salt and sauté.
  • Add tomato and sauté well till the oil separates from the masala.
  • Add fried paneer into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves into it and cook for a minutes.
  • Add Kasoori methi and mix well.
  • Add cooked rice into it and mix well.
  • Let it cook for a minute.
  • Turn off the stove.
  • Garnish the biryani with chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.





Sunday, October 27, 2013

Simple Vegetable Biriyani




INGREDIENTS:
  • Chopped Carrot - ½  cup
  • Chopped String beans - ½  cup
  • Chopped Cauliflower - ½  cup
  • Chopped Green peas- ½  cup 
  • Chopped Potato - ½  cup
  • Chopped onion - 2 cup
  • Chopped tomato - 2 no
  • Curd - 1 cup
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tbsp
  • Slit green chillies - 4 nos 
  • Coriander powder - 2 tbsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - 1 tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 3 one inch stick
  • Cardamom – 4 nos
  • Cloves – 4 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - ½ cup
  • Mint leaves (Pudina ila) - ½  cup
  • Ghee - 1 tbsp
  • Thinly sliced Onion - 1 cup 
  • Salt to taste
  • Oil for frying


PREPARATION METHOD:
  • Heat 2 tbsp oil in a pan.
  • Add Onions, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, salt and sauté .
  • Add tomato and sauté well.
  • Add all vegetables into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves and pudina leaves into it and cook for a minutes.
  • Add curd into it and mix well and cook for 2-3 minutes.
  • Turn off the stove.
  • Heat oil in a pan.
  • Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom and cloves together for a minute. 
  • Add drained rice and mix well.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • When the rice is half cooked, add cooked vegetable masala and mix with the rice.
  • Let it cook until the rice is cooked and all water has been absorbed.
  • Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

Wednesday, May 29, 2013

Mushroom Rice / Mushroom Biriyani




INGREDIENTS:
  • Mushroom - 20 nos
  • Basmati rice - 2 cup
  • Chopped onion - 2 cup
  • Chopped tomato - 2 no
  • Ginger and garlic paste - 1 tbsp
  • Slit green chillies - 4 nos 
  • Coriander powder - 1 tbsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - 1 tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 3 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - ½ cup
  • Mint leaves (Pudina ila) - ½  cup
  • Ghee - 1 tbsp
  • Thinly sliced Onion - 1 cup 
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Clean and cut the mushroom into half and keep aside.
  • Heat 2 tbsp oil in a pan.
  • Add Onions, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, salt and sauté .
  • Add tomato and sauté well.
  • Add mushroom into it and mix well (no need to add water).
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves and pudina leaves into it and cook for a minutes.
  • Turn off the stove.
  • Heat oil in a pan.
  • Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom and cloves together for a minute. 
  • Add drained rice and mix well.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • When the rice is half cooked, add mushroom masala and mix with the rice.
  • Let it cook until the rice is cooked and all water has been absorbed.
  • Garnish the biryani with fried onion and chopped corriander leaves.
Recommended Combination: Serve hot with raita / pickle.

Saturday, August 11, 2012

Beetroot Rice



INGREDIENTS:
  • Basmathi rice - 2 cup
  • Chopped Beetroot -1 cup
  • Chopped Onion– 1 nos
  • Green peas – ¼ cup
  • Chopped Green chili - 3 nos
  • Ginger Garlic paste - 1 tsp
  • Cinnamon -2 inch stick
  • Cloves- 2 nos
  • Cardamom - 2 nos
  • Salt to taste
  • Ghee or Oil- 1 tbsp
  • Raisins - 2 Tbsp
  • Cashewnut - 10 nos
  • Chopped corriander leaves

PREPARATION METHOD:
  • Heat ghee/oil in a pan.
  • Fry raisins and cashew nut and remove from the pan and keep aside.
  • Add onion, green chili, ginger garlic paste and saute.
  • Add chopped beetroot and saute for 2 -3 minutes.
  • Add greenpeas, salt and saute for a few minutes.
  • Heat 1 tsp of oil/ghee in a pan and fry cinnamon stick,  cardamom and  cloves.
  • Add rice into it and fry for a minute.
  • Add the vegetables in rice and mix it.
  • Add 4 cups of water and salt and cook the rice and vegetables in low flame.
  • Remove from fire and garnish the rice with fried nuts, raisins and chopped corriander leaves.


Recommended Combination: Serve with Pappadam/Chips and raita.

Wednesday, June 20, 2012

Naadan Cheera Aviyal



Cheera or Spinach is a leafy vegetable which is a rich source of iron.
It is prepared using cooked Cheera with Coconut paste. We can use Mango or Curd instead of Tamarind syrup for sourness.

INGREDIENTS:

  • Chopped Spinach/Chuvanna Cheera(Leaves and Stem) - 2 cup
  • Red chilly powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Grated Coconut - 3/4 cup
  • Shallot -2 nos
  • Raw Mango - ¼ of a mango
  • Coconut Oil - 1 tsp

PREPARATION METHOD:

  • Cook Chopped Spinach in water along with Chilly powder, Turmeric Powder and Salt.
  • Grind together Coconut and Shallot to paste.
  • When Spinach is cooked well add Mango cuts and cook for few minutes.
  • Add Coconut paste into it and cook for 2 minutes.
  • Remove from Fire and add Coconut Oil and mix well.

(If you are using curd for sour taste, add it just before removing the dish from the stove - do not boil curd).

Recommended Combination: Serve hot with Rice.

Saturday, February 11, 2012

Cabbage Daal Curry




Cabbage Daal curry is a delicious and easy to make dish. Combination of daal and vegetable makes this curry nutritious.

INGREDIENTS:

  • Toor daal - 2 tbsp
  • Chopped onion - ½ cup 
  • Chopped cabbgae - 1 cup
  • Green chilly - 2  nos
  • Tomato - 1 no
  • Turmeric powder -¼ tsp
  • Grated coconut -½ cup 
  • Garlic -1 nos
  • Cumin seed -¼ tsp
  • Coconut Oil- 1tbsp
  • Curry leaves-a few
  • Salt to taste


PREPARATION METHOD:

  • Cook toor dal with water, chopped onion, green chilly and turmeric powder in a pressure cooker for 5-6 whistle. 
  • Add chopped cabbage and tomato along with salt and let it cook.
  • Grind coconut, garlic and cumin seeds to a fine paste.
  • Add this paste to the cooked dal and vegetables and let it boil. 
  • When it starts boil, turn off the stove and add coconut oil and curry leaves.


Recommended Combination: Serve hot with Rice / Chappathi / Dosa / Poori


Sunday, February 5, 2012

Soya Biriyani



INGREDIENTS:
  • Basmati rice – 2 cup
  • Soya Chunks - 2 cup
  • Chopped onions – 2 cup
  • Tomato (chopped) – 1 no
  • Diced Carrot and Peas– 1 cup 
  • Green chilly – 2 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic – 1 tsp
  • Chilly powder – 1 tsp
  • Turmeric Powder - ¼ tsp
  • Coriander powder – 1 tsp
  • Fennel seed Powder - 1 tsp
  • Garam Masala Powder - 1 tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 3 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - 1 cup
  • Ghee - 3 tbsp
  • Thinly sliced Onion - ½ cup 
  • Salt to taste
  • Oil for frying


PREPARATION METHOD:
  • Wash and soak rice for 10 mins and then drain it. 
  • 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.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry thinly sliced onions(for garnishing) until golden brown and remove it and keep it aside.
  • Add the remaining Ghee and fry cinnamon, cardamom and cloves together for a minute. 
  • Crush  chopped Garlic and Ginger with Green Chillies .
  • Add this to the pan along with chopped Onion and saute till translucent.
  • Add chopped tomato and saute well.
  • Add chili powder, coriander powder, fennel seed powder, turmeric Powder and garam masala and saute till the raw smell goes.
  • Add Soya chunks, carrot and peas to it.
  • Add ¼ cup water and salt to it and let it cook for 5 minutes.
  • Add mint leaves and cilantro to it and cook for a minute.
  • Add drained rice into it and mix well.
  • Add 4 cups of water, salt(to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • Remove from fire when the rice is cooked and all water has been absorbed.
  • Garnish the Biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with Chicken Curry / pickle.

Friday, January 13, 2012

Asparagus Theeyal



Theeyal is a traditional kerala dish. We can prepare Theeyal using a variety of vegetables including Asparagus.

INGREDIENTS:
  • Sliced shallots(Pearl Onion) - 20 nos
  • Slit Green Chilly- 4 nos
  • Sliced Asparagus- ½ cup
  • Grated Coconut- 1½ cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1½ tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - ½ cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 2 tsp


PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat remaining oil in a pan.
  • Add sliced onions, green chilly and saute, till they turn golden brown colour.
  • Add sliced Asparagus and saute for another 3 minutes.
  • Add turmeric Powder,salt and water,allow to cook.
  • Add tamarind juice and allow to boil.
  • Add coconut paste and let it to boil till the gravy thickens and oil seperates.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.

Recommended Combination: Asparagus  Theeyal can be served with Rice.


Monday, January 9, 2012

Fish Curry in Tamarind Juice



Tamarind juice give a distinct taste to the fish curry. We can use King Fish (Neymeen) or Pomfret (Aavoli) to make this fish curry.

INGREDIENTS

  • Fish (King Fish or Pomfret) - 500g or 1lb
  • Chopped Ginger - 1 tsp
  • Green Chilies (slit) - 4 nos
  • Sliced Onion - 2 tbsp
  • Tamarind - A gooseberry sized ball
  • Tomato - 1 medium size
  • Coriander powder - 1 tbsp
  • Chilly powder - 1 tbsp
  • Turmeric powder - ¼ tsp
  • Fenugreek powder - a pinch
  • Coconut Oil - 1 tbsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:

  • Clean and cut the fish into pieces.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat 1 tsp oil in a pan or chatti.
  • Add sliced onions and saute for a minute.
  • Add ginger, garlic, green chilly and saute well.
  • Add chilly powder and corriander powder into it and stir well till the raw smell goes.
  • Grind tomato to fine paste.
  • Add this paste into the pan. 
  • Add turmeric powder, salt and tamarind juice along with little water and allow to boil.
  • When it starts boiling, add the fish pieces and allow to cook.
  • When the fish is cooked well sprinkle fenugreek powder and remove the curry from fire .
  • Add curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Appam


Friday, May 21, 2010

Aval Upma / Rice Flakes Upma



Aval / Rice Flakes can be used to prepare variety of snack items.
One amoungst them is Upma.

INGREDIENTS:
  • Aval / Rice Flakes - 3 cups
  • Grated Cocount - 3/4 cup
  • Green Chillies - 3-4 nos
  • Sliced Pearl Onion -5 nos
  • Channa Daal - 2 tbsp
  • Urad Daal - 2 tbsp
  • Cashew nut -20 nos
  • Coconut Oil - 3 tbsp
  • Red Chillies- 2 nos
  • Curry leaves - A few
  • Mustard seeds - 1/2 tsp
  • Peanut / Groundnut -20 nos
  • Salt - to taste

PREPARATION METHOD:
  • Heat oil in the pan .
  • Add mustard seeds, red chillies and wait for them to sputter. 
  • Fry channa daal, urad daal, peanut and cashew nut, curry leaves and keep aside.
  • Add green chilies and pearl onion and saute till translucent. 
  • Wash the aval / rice flakes and drain the water from it.
  • Add aval / rice flakes, salt, water and mix well. 
  • Add grated coconut and mix well.
  • Stir for 2 minutes and cook the aval.
  • Turn off the stove and fried seasoning into it and mix well.
Recommended Combination: Aval Upma can be served hot with Tea or Coffee.

Saturday, April 24, 2010

Kinnanappam / Rice Cake


Kinnanappam is a sort of Rice cake cooked in steam.
The main ingredients are grinded boiled rice, coconut and jaggery.

INGREDIENTS:
  • Parboiled Rice- 1 cup
  • Grated coconut – 1½ cup 
  • Cumin seed - pinch
  • Jaggery - ½ cup
  • Ghee - 1tbsp
  • Salt - As reqd


PREPARATION METHOD:
  • Soak rice for atleast 4 hrs.
  • Grind Rice, Coconut and cumin seed to a batter(idli batter consistency).
  • Add Salt, Jaggery and ghee to the batter and mix well.
  • Grease some ghee in a pan (steel plate) and pour the batter into it.
  • Steam it well in an idli steamer for 15 minutes.
  • Remove it from the steamer.
  • Let it cool for sometime and remove from the pan.
Recommended Combination:Kinnanappam can be served with tea or coffee.

Friday, April 23, 2010

Beetroot Mezhukkupuratti / Beetroot Stir Fry



Beetroot Mezhukkupuratti / Stir Fry is a tasty side dish which goes together with Rice.
Beetroot is rich in dietary fiber and has no cholestrol.

INGREDIENTS:
  • Chopped Beetrot -2 medium size
  • Chopped Onion - 1 small
  • Turmeric powder - ¼ tsp. 
  • Red chili powder - ½ tsp.
  • Salt to taste
  • Oil -1 tbsp
  • Curry leaves -a few

PREPARATION METHOD:
  • Cook beetroot in little water along with turmeric powder, chilli powder and salt.
  • Heat oil in a pan.
  • Put onion into it and saute till it turns translucent.
  • Add the cooked Beetroot and curry leaves into it and fry it.
Recommended Combination:Beetroot Mezhukkupuratti can be served 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

Mutta Kurma / Egg Kurma





Mutta kurma is a thick gravy curry using Egg which can be served with any breakfast item.

INGREDIENTS:
  • Eggs - 4 nos
  • Sliced Onion - 1 nos
  • Sliced Tomato - 1 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Green chilly(Slit) - 6 nos
  • Cashewnut - 6 nos
  • Coconut milk- 1 cup
  • Red Chilly Powder - 2 tbsp
  • Coriander Powder- 2½ tbsp
  • Turmeric Powder- 1 tsp
  • Cinnamon Stick - 1 inch
  • Cardamom - 2 nos
  • Cloves - 2 nos
  • Fennelseed (perinjeerakam) - ½ tsp; 
  • Pepper - ½ tsp
  • Coconut oil - 1 tbsp
  • Salt -to taste
  • Mustard seed - 1 tsp
  • Curry leaves - a few

PREPARATION METHOD:
  • Boil eggs, break the shell, slit it and keep aside.
  • Heat 1 tsp oil in a pan and fry cinnamon, cloves, cardamom, fennelseed and pepper.
  • Add cashewnut and fry for a minute.
  • Add onions, green chillies, ginger, garlic and saute well, till they turn transparent.
  • Add chilly powder, coriander powder, saute till raw smell goes.
  • Add tomato into it and cook till it becomes soft.
  • Remove from fire and let it cool.
  • Grind the mixture into a fine paste.
  • Heat a pan and add remaining oil.
  • Add mustard seed and let it splutter.
  • Add masala paste, turmeric powder and salt into it
  • In a medium heat cook the masala for 3-4 minutes.
  • Add eggs and coconut milk and allow to boil for a minute.
  • Add curry leaves and remove from the fire and serve.
Recommended Combination: Serve hot with Appam / Chappathi / Idiyappam


Chicken Stew



Chicken Stew can serve as a delicious combination with Appam, Idiappam or Chappathi.

INGREDIENTS:
  • Boneless Chicken pieces - 1 lb
  • Diced Onion - 1 nos
  • Diced Carrot - ½ cup
  • Diced Potato - ½ cup
  • Green Chilly(Slit) - 6 nos
  • Garlic(chopped) -1 tbsp
  • Ginger(chopped) -1 tbsp
  • Cinnamon Stick - 2 inch
  • Cardamom - 3 nos
  • Cloves - 3 nos
  • Bay leaves -2 nos
  • Fennelseed powder(perinjeerakam) -½ tsp
  • Pepper Powder - ½ tsp
  • Thick Coconut Milk-1 cup
  • Salt -to taste
  • Curry leaves - a few
  • Water required to cook
  • Coconut Oil - 2 tbsp

PREPARATION METHOD:
  • Heat oil in the pan.
  • Put Cardamom, Cinnamon, cloves Bayleaves and fry it
  • Add onions, green Chillies, ginger and garlic .
  • Saute till Onion turns transparent. 
  • Add chicken pieces and saute for a minute.
  • Add Potato,Carrot along with water and salt into it.
  • Cover the pan and let it cook.
  • When the chicken cooks well, add Fennelseed powder and pepper powder and mix well.
  • Add Coconut milk and let it boil.
  • When it starts boil,turn off the stove and add Curry leaves.

Recommended Combination: Serve hot with Appam / Idiyappam / Chappathi

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

Capsicum Mutta Thoran / Capsicum Egg Thoran



Capsicum and Egg can be used to prepare delicious thoran.

INGREDIENTS:
  • Eggs - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Capsicum -1 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.
  • 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 chopped Capsicum, turmeric powder, salt and allow to cook.
  • Add 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 / Chappathi

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