Gobi Kerala

A Cauliflower curry in Kerala style. It is good with Chappathis

Ingredients:

1. Cauliflower florets - 2 cups

2. Big onion - 1/2 cup

3. Ginger - finely chopped - 1 tbsp

4. Green chillies - finely chopped - 1 tsp

5. Chilly powder - 1 tsp

6. Turmeric powder - 1/2 tsp

7. Coriander powder - 1 tsp

8. Pepper powder - 1/2 tsp + 1/2 tsp

9. Garam masala- 1 tsp

10. Rice flour - 1 tbsp

11. Coconut milk(thick) - 1 cup

12. Cloves - 4

13. Cardamom - 1

14. Curry leaves - 1 sprig

15. Salt - to taste

16. Oil - 2 tsp

Method:

1. Clean the cauliflower and soak it in hot water with a pinch of turmeric & salt for about 15 minutes. This is to remove any tiny worms if present in the flower.

2. Heat oil in a pan.

3. Add chopped onions and saute till it is semi transparent.

4. Add the chopped ginger and green chillies.

5. Add the florets and saute for 5 minutes.

6. Add chilly powder, turmeric powder, coriander powder, 1/2 tsp pepper powder and salt. Mix it well.

7. Add cloves, cardamom and a cup of water and cook covered till the flower is cooked fully stirring occasionally. Add garam masala when half cooked.

8. When it is fully cooked, add coconut milk and remaining 1/2 tsp pepper powder . Bring it to boil.

9. Finally add the curry leaves.

TIP: You can make it a 'Korma' by adding carrots and potatoes.

Chammanthi / Spicy coconut paste

When I have food from outside which does not taste good then I always wish if I could get a bowl

of rice,curd and chammanthi :)

It involves no cooking! yet tasty.

At times when I am lazy or if all the veggies in the fridge have been finished up or expired 'chammanthi' saves me.

You can include it as a side dish for your Kerala meal. It also goes well with boiled tappioca (Kappa puzhungiyatu)

Here goes the ingredients.

Ingredients :

1. Grated coconut - 1/2 cup

2. Pearl onion - 1

3. Ginger - 1" length

4. Green chillies - 2

5. Curry leaves - 5 or 6 leaves

6. Tamarind - half the size of a goosebery

7. Chilly powder - 1/2 tsp

8. Salt - to taste

Method:

1. Grind all the above ingredients with a little water in a Mixer so that it becomes a paste. Don't grind it into a very smooth paste. 3,4 pulse would be fine.

Just cut the onion, ginger, chillies for easy grinding.You can skip ginger if you want. If you don't want it to be very hot skip the green chillies or chilly powder.

I love to have chammanthi with a bowl of rice , curd and a pinch of salt. Try this combination if you haven't yet.

It stays fresh for more than a week in fridge :) so don't worry if you have made more quantity.

TIP: To get a red color chammanthi, instead of green chilli use red chillies and don't add tamarind.

Cheera thoran/ Spinach Coconut Fry

I was not very fond of Spinach until I tasted the Spinach that is available in US. It is very delicious and I am sure once you taste it you always wanted to have it...

Ingredients:
1. Spinach - finely chopped - 1 cup
2. Big onions - finely chopped - 1/4 cup
3. Mustard seeds - 1/2 tsp
4. Dry red chilly - 1
5. Salt
6. Oil
To Grind:
7. Grated coconut - 1/2 cup
8. turmeric powder - 1/4 tsp
9. Red chilly powder - 1/4 tsp
10.Garlic - 1 clove
11. Cumin powder/seeds - 1/4 tsp
12. Salt - 1/4 tsp

Method:
1. Heat oil in a pan.
2. Splutter mustard seeds, tear off and add the dry red chilly.
3. Add the chopped onions and saute till it becomes transparent.
4. Add the chopped spinach.
5. Sprinkle salt over it.
6. Cook covered till done. (no need to add water)
7. Meanwhile grind the ingredients listed. Don't grind it into a paste. 2 pulses is enough.
8. When the spinach is cooked, add the coconut mixture and mix well.
9. Cook it covered for 5 more minutes until the coconut is also cooked.
10. Do a taste test.
11. Done


TIP: To increase the shelf life of spinach: Chop it. Spread it on to a tissue paper to remove the water. Store it in an air tight container in refrigerator. It will stay fresh for more than a week.

Beetroot Thoran/ Beetroot-Coconut Fry

Beetroot, the veg that has relatively long shelf-life. The light sweetness of beetroot gives a very good flavour for all the beetroot dishes. Studies shows that it has an amazing blood cleansing power. I don't know why, yet it is not very common in making dishes.

I find it little difficult to chop it in cubes.

Here I am posting the recepie for making 'thoran' with beetroot. (Beetroot-coconut fry)
Ingrediants:
1. Beetroot - finely chopped - 1 cup
2. Big Onion- finely chopped - 1/2 cup
3. Musturd seeds - 1 tsp
4. Dry red chilly - 1
5. Curry leaves - 1/2 sprig
6. Oil - 2 tsp
7. Salt - to taste
To grind
8. Shredded coconut - 1/2 cup
9. Chilli powder - 1/2 tsp
10. Cumin powder - 1/2 tsp
11. Garlic - chopped - 1 tsp
12. Salt - 1/2 tsp
13. Turmeric powder - 1/4 tsp
14. Curry leaves - 1/2 sprig

Method:
1. Heat oil in a pan.
2. Splutter musturd seeds and dry red chilli
3. Add the chopped onions and saute till they are transparent.
4. Add chopped beetroot and cook covered with water and salt.
5. Meanwhile grind the ingrediants listed , just a pulse is enough. Dont grind it into a paste.
6. Add the coconut mixture and mix well.
7. Tear half sprig of curry leaves and add it too.
8. Heat it for 5 minutes covered in a low flame.
9. Serve it with rice :)

Spicy Fish Curry

"Making a delicious fish curry is not that easy!"This is what I believed when all my fish recipes failed disastrously one after the other :(

All those beginners in cooking, who had gone through the same mental situation as of me when they serve their fish curry.... don't worry!

Here is a recipe which you can serve with confidence!

Before I begin...

"May the soul of that great fish, who played its role in making this dish delicious, rest in peace!" :)

Ingredients:

1. Fish fillets - cut into medium size pieces - 10 pieces

2. Big Onion - Finely chopped - 1 cup

3. Tomato - chopped - 1/2 cup

4. Musturd seeds - 2 tsp

5. Ginger - finely chopped - 1 tbsp

6. Garlic- finely chopped - 1 tbsp

7. Curry leaves - 2 sprig

8. Chilly powder - 2 tbsp

9. Turmeric powder - 1 tsp

10. Corriander powder - 1 tbsp

11. Fenugreek powder (uluva) - 1 tsp

12. Tamarind - a gooseberry sized

13. Kasuri methi (optional) - 1 tsp

14. Salt - to taste

15. Oil - 2 tsp

Method:

1. Clean the fish fillets and cut it into medium size pieces. I have used Salmon. Any big fish would taste good for this recipe. Make slots on the fish pieces.

2. Make a paste of chilly powder,turmeric powder, corriander powder, fenugreek powder and salt using water.

3. Heat oil in a pan.

4. Add musturd seeds and allow it to splutter.

5. Add the finely chopped onions and saute till they are semi transparent.

6. Add finey chopped tomatoes and suate till the tomatoes are cooked and soft.

7. Add 1 sprig or curry leaves, ginger and garlic.Saute for 5 min.

8. Add the above made paste into it.

9. Soak the tamarind in 1/2 cup water and sqeeze it. Add this tamarind pulp and blend the mixture well.

10. Add a cup of water and let the mixture boils.

11. Add the fish and cook covered in medium heat till the pieces are cooked properly.

12. Add kasuri methi and cook the fish(with lid off) in low flame till the gravy becomes thick.

13. Add the remaining 1 sprig of curry leaves.

14. It is ready!

Do you think it is time consuming?

Long Beans/Valli payar Roast

Long beans aka String beans aka Vallipayaru aka Achinga payaru aka Pacha payaru (....aka snake beans ??? :P not making my own.. I know only these much alliases ) . Let me know if it is being known by some other name. I have also seen this in two different colors-dark green and light green. What ever you call, here I am naming it as Valli Payaru.

Here onwards if I say Valli Payar then assume it as that thing which came into your mind from the picture!

I was tired of making 'Thoran'(veg in shredded coconut)with valli payaru and was thinking of what other dish I can make with this long lengthy beans. Suddenly the taste of vallipayar roast prepared by my momy flooded my mouth :D I rushed into my kitchen to confirm that the required ingredients are there. Oh Yes! Hey, You too check out the following ingredients:

Ingredients (Servings - 2)

1. Valli payar - cut in 1" length - 1 cup
2. Big onion - finely chopped - 1/2 cup
3. Green chillies - finely chopped - 2 (If you have old green chillies that have turned red , don't throw it away ,use it for this. It adds a better look to the dish)
4. Musturd seed - 2 tsp
5. Turmeric powder - 1/2 tsp
6. Chilly powder(optional, if you want it very hot add it) - 1/2 tsp
7. Salt - as your taste
8. Oil - 2 tbsp


Guess you have got all the ingredients with you! The preparation steps are:


Method:

1. Wash the long beans and remove the ends.
2. Cut the long beans into 1" length pieces
3. Finely chop the big onion(half of a medium is fine) and chillies.
4. Heat oil in a pan.
5. Add musturd seeds and allow it to pop.
6. Add the onions and saute till they are semi transparent(will take 5-10 mins).
7. Add the green chillies
8. Add the long beans pieces and saute for 5 min
9. Add salt.
10. Sprinkle a little water and cook covered till they are half done.
11. Add turmeric, chilly powder and cook covered till they are fully cooked. You may need to sprinkle some more water to cook it well. Give a stir in between.
12. Its done, switch off the stove!

Here it is..

I don't mind if the long beans are only half cooked.I like it!


TIP: If you feel that your long beans take more time to get cooked fully, next time put it in the microwave for 2,3 minutes before cooking. Don't forget to sprinkle some water on the beans.

Leave your comments/suggestions. Share the recipe if you find out something new with long beans!