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.