Vegetable stew

Stew is a famous side dish of Kerala. It is prepared with fresh coconut milk and usually served with appam. However, it goes well with iddiappam (string hoppers) and plain dosas too.

Ingredients:

• Mixed vegetables -3cups
• Coconut milk -1cup
• Onion -2(chopped finely)
• Crushed green chillies -3
• Crushed ginger -1tsp
• Cardamom powder -1/2tsp
• Coconut oil -2tsp
• Salt to taste
• Chopped coriander leaves -1tsp (optional)

Method:

Mixed vegetables can be a selection from potatoes, carrot, cauliflower, sweet potatoes, cabbage and green peas.

Fry the onions in one teaspoon of oil. Add the vegetables, ginger, green chillies, cardamom, salt and half cup of water. Cover and cook for five minutes. Then, add the coconut milk and the balance coconut oil. Simmer for few seconds. Garnish with coriander leaves.

Kerrai Molagootal

This is a gravy or kuzhanbu prepared in Kerala Iyer households. This mildly spiced gravy  is made of greens or spinach, lentils and coconut. It is rich in calcium and fiber. It also tastes great with rich flavours of coconut and lentil. It is combined with steamed rice and eaten along with some curd based dips, known as pachadi. 

Ingredients:

• Chopped Spinach -2cups
• Cooked Split pigeon pea -1cup
• Grated coconut - 1/4cup
• Split black gram -1tsp
• Red chillies -2
• Cumin seeds -1tsp
• Mustard seeds -1tsp
• Salt and oil - as required

Method:
Cook the spinach in one cup of water along with some salt. Cool and mash it coarsely. (Do not puree it) .Fry the split black gram and red chillies in little oil. Combine it with grated coconut and cumin seeds and grind to a smooth paste. Mix the spinach, split pigeon pea and the ground paste. Check the consistency and bring it to a boil. Season with mustard seeds fried in oil. It tastes great with Nellikai pachadi

Note:
In Kerala coconut oil is used for tempering mustard seeds.

My Second Book

Rasam is a Tamil word which is known as Saaru in Kannada language and Chaaru in Telugu language. Tamil Iyengars refer it to as Satruamudhu.
It can be consumed alone like soup or eaten with cooked rice. When mixed with cooked oats, it makes an excellent breakfast. Different rasams offer different health benefits depending upon the ingredients used.

Check out more in my book : RASAM  - A Collection of Indian Soups
Here you go

https://www.amazon.com/dp/B00FGK6WXI

   

Cauliflower masala

       Ingredients:

Cauliflower -200gms  (cut into long pieces)
Shelled green peas -50gms
Onion -2(chopped finely)
Tomato -1(pureed)
Sambhar powder -1/2tsp
Turmeric powder -1/2tsp
Coriander powder -1/4tsp
Cumin powder -1/4tsp
Ginger paste -1/4tsp
Sugar -1/2tsp(optional)
Chopped coriander leaves -1tsp
Oil -2tsp
Salt to taste.

Method:

Fry the onions in a frying pan till it turns brown. Then, add the ginger paste and all the powders. Saute for few seconds. Then add the tomatoes, salt, sugar, green peas and cauliflower. Cover and cook till the vegetables are done. Garnish with coriander leaves.

Olan

Olan is a recipe from Kerala made with coconut milk. This stew is light and easy to prepare. It can be made with ash gourd and pumpkin or ash gourd, pumpkin and long beans or with ash gourd and cow pea (lobia).

Ingredients;

1. Ash gourd - 200gms
2. Pumpkin -200gms
3. Coconut milk - 1/2 cup
4. Green chillies -2 (slit length wise)
5. Coconut oil -2tsp
6. Salt to taste
7. Sugar -1/2tsp (optional)

Method:

Cut the ash gourd and pumpkin into one inch square pieces. In a wide mouth pan, place the ash gourd, green chillies and one cup of water. Close and cook till it is half done. Then add the pumpkin pieces and salt. Cover and cook for five more minutes. Add the coconut milk and simmer for few seconds. Switch off the flame and stir in the coconut oil. 

Trapeze artist

Oil on canvas board.

Indian gooseberry pickle

           

         Indian gooseberry has lot of health benefits.  Consuming them regularly, stabilizes blood sugar. It is rich in calcium and Vitamin C, hence, it is used in abundance during winter season when it is available in plenty. Not to mention that it is used in many Ayurvedic preparations like chavanaprash.

      Ingredients:

1. Indian gooseberry -2 cups
2. Chilly powder -2 tblsps
3. Asafoetida powder -1/2 tsp
4. Mustard seeds -1 tsp
5. Salt -4 tblsps
6. sesame oil -2 tsps

Method:

Steam the gooseberries in a steamer or rice cooker, till it is soft. Remove the seeds and break it into small pieces. Heat the oil in a frying pan. Add the mustard seeds. When it finishes crackling, add the asafoetida powder and remove from the flame. Then mix the salt and chilli powder. Store it in a dry container and refrigerate it.

Manga curry

This is a simple mango pickle that can be prepared with any kind of raw mango. This pickle stays fresh for one month when kept in the refrigerator.

Ingredients:

Raw mango - 1cup
Chilly powder -3tblsps
Turmeric powder -1/4tsp
Asfoetida powder -1/2tsp
Mustard seeds -1tsp
Salt -4tblsps
Sesame oil (Gingely oil) -2tsps

Method:

 Wash and cut the mangoes into small pieces. Mix one teaspoon of salt and the turmeric powder. Set it aside for ten minutes. Drain out the water that oozes out from the mangoes.
In a frying pan heat the mustard seeds and the oil. When it crackles, add the asafoetida powder and fry for few seconds. Switch of the flame and mix the mango pieces, chilly powder and the balance salt. Refrigerate it when cool.

Cottage cheese gravy

This will taste like paneer butter masala sans the butter and garam masala. However, I call it paneer masala. It goes well with all types of flat bread.

Ingredients:
Cottage cheese/paneer -100gm
Tomato -3
Onion -2
Green chillies -2
Ginger paste -1tsp
Garlic paste -1tsp
Chilli powder -1tsp
Turmeric powder -1/2tsp
Sugar -2tsp
Chopped coriander leaves -2tsp
Oil and salt - as required

Method:
Cut the tomatoes, onions and the green chillies finely.
Toast the paneer both sides with some oil. Cut into small square pieces. 
In a frying pan, fry the onion and green chillies in some oil. When the onion turns brown add the chilly powder, turmeric powder, ginger paste, garlic paste, tomatoes, salt and sugar. Sauté it well. Cool and grind them to a smooth paste. 
Mix the paste with the paneer pieces. Boil it once. Garnish with coriander leaves.

Cut piece masala roti

Ingredients:
Left over flat bread/phulkas -2
Onion -1(Finely chopped)
Capsicum -1/2(finely chopped)
Bread seasoning powder -1tsp
Tomato ketchup -3tsp
Sugar -1/2tsp (optional)
Chopped coriander leaves -2tsps
Oil and salt - as required

Method:
Cut the bread/phulkas into small bits with a scissor. Heat a frying pan and fry the onion with some oil. When it turns transparent, add the curry powder, sugar, salt, ketchup, capsicum and the bread pieces. Sauté for a while. Garnish with coriander leaves.

Rava halwa

Ingredients;

Rava/semolina -1cup
Sugar -1cup
Water -2cups
Clarified butter -1/4cup
Cashew and raisins -25gms
Cardamom powder -1tsp
Food colour -1pinch (optional)

Method:

Fry the cashew and raisins with little clarified butter. Keep it aside.
Add food colour to the water and place it in the stove to boil. In the meantime, fry the rava/semolina with two teaspoons of clarified butter. Add the boiled water and cook the rava/semolina thoroughly. Then add the sugar and the balance clarified butter. Cook for ten minutes stirring continuously, or it leaves the sides of the pan. Switch of the flame. Mix in the cardamom powder. Garnish with cashew and raisins.  

Onam sade

Happy onam to all those who celebrate onam.  The spread on the banana leaf is limited for this onam. The reason for this is not the skyrocketing prices of vegetables and fruits. This is also to avoid food wastage and save the earth.

Onion Capsicum pachadi

Ingredients:

1. Onion -1
2. Capsicum -1/2
3. Beaten curd -1cup
4. Green chillies -2
5. Coriander leaves - few sprigs
6. Salt to taste

Method:

Chop the onion, green chillies and coriander leaves finely.
Blacken the capsicum by placing it on the gas stove. Dip it in water and remove the skin. Chop it finely.
Mix salt and all the chopped items with the beaten curd. 

Ginger pachadi

Ingredients:

Crushed ginger -1tsp
Beaten curd - 1 cup
Grated coconut - 3tsps
Red chillies - 4(broken into small pieces)
Fenugreek powder -1/4tsp
Mustard seeds -1tsp
Oil and salt- as required

Method:

Grind the coconut along with salt, ginger and little curd. Add the balance curd and bring it to a pouring consistency.
Heat oil and the mustard seeds. When it crackles, add the fenugreek powder and red chillies. Empty the contents into the curd mixture.

Two is company

Oil painting on canvas board.

Vermicelli kitchadi

Ingredients:

1. Roasted vermicelli -2cups
2. Carrot -1
3. Capsicum -1/2
4. Green peas -1/2cup
5. Tomato -2
6. Onion -1
7. Turmeric powder -1/2tsp
8. Curry powder -2tsp
9. Chilly flakes -1tsp
10. sugar -1tsp
11. Water -4cups
12. Chopped coriander leaves -1tsp
13. Salt to taste

Method:

Cut the capsicum and carrot into strips.
Puree the tomato.
Cut the onions finely and fry in a frying pan. Add the tomato puree, turmeric powder, curry powder, sugar and salt. Saute till everything is blended well. Add the carrots, green peas and water. When the water begins to boil, add the vermicelli and cook till done. Garnish with capsicum, chilly flakes and coriander leaves.

Sulaimani Tea

Sulaimani tea is a black tea with a dash lemon. This drink is famous in the Malabar regions of Kerala. This is taken after a heavy meal of briyani. I got to taste this drink during my visit to Tellicherry.

Here the recipe.

Water -2 cups

Tea leaves -1/2tsp

Lemon juice -1tsp

Sugar to taste

 

Method:

Brew the tea leaves by steeping it in boiled water for five minutes. Strain it. Add the lemon juice and sugar. Serve hot.

Different moods of the Asian Koel

This collage was created with pictures taken from my balcony.

Potato vada

Potato vada is known as batata vada in Mumbai. In chennai, it is known as potato bonda. The covering is same, but the filling is little different in the two.

Batata vada has garlic sans onion, while potato bonda has onion and sans garlic.

However, I make it as a fusion of both.

Here is the recipe.

Ingredients:

Boiled potatoes - 200gms
Onions - 2(chopped finely)
Garlic -few pods
Green chillies - 5
Ginger piece - about 2cm size
Coriander leaves - 1/2 cup
Aniseed - 1tsp
Chick pea flour (besan) - 4cups
Oil for frying
Salt to taste

Method:

Grind the green chillies, ginger and coriander into a smooth paste. Mix it with the boiled potatoes. Keep it aside.
Next, take a frying pan and fry the aniseed with some oil. Add the onion and garlic. Sauté it well.
Then add the potato mixer. Stir well and check for salt. Cool it and make equal size balls. Keep it aside.
Add water to the chickpea flour and make dough of pouring consistency.
In a frying pan heat some oil for deep frying. Then coat the potato balls one by one in the chick pea batter and dump it in the frying pan. Remove from oil when the coating turns slightly brown.

 

Morning meeting

 

River terns cooling by the water. Oil on paper. 

My first cookbook

This book available in kindle version. And if you want to buy it in India and pay in rupees...here you go..
http://www.amazon.in/.../dp/B00EXHYS6S

Onion Capsicum crispy

Ingredients:

1. Onion -2
2. Capsicum -1
3. Green chillies -3 (chopped finely)
4. Chickpea flour (besan)- 2cups
5. Chilli flakes -1tsp
6. Salt to taste
7. Oil for frying

Method:

Cut the onion and capsicum into long strips. Rub salt in them till water oozes out. Then add the green chillies and chickpea flour. Knead well till the dough becomes sticky. (do not add water at any stage).
Pour sufficient oil for frying in a frying pan and heat it. When it reaches smoking point, drop small spoonfuls of the vegetable mixer into the oil. Fry till it changes colour and turns crispy. Remove in an absorbent paper and serve garnished with chilli flakes.