Payarru Uperi (Thoran)

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Ingredients:Payarru (Long Bean) – 2 bunches – finely chopped.
Onion – 1 Medium sized, sliced
Turmeric Powder – ¼ Teaspoon
Chilly Powder – 1 Teaspoon
Oil – 2 Tablespoon
Mustard Seeds – ¼ Teaspoon
Urad dal – ¼ teaspoon
Dried whole red Chilly – 2
Curry Leaves – 8-10
Salt to taste

Method:

  1. Heat Oil in a pan.
  2. Add in the Mustard seeds, Urad dal, Whole red chillies.
  3. When the mustard seeds splutter add in the curry leaves.
  4. Now add in the onions.
  5. Sauté till onions are light brown
  6. Add in Red chilly powder, turmeric powder and salt.
  7. Add in the chopped beans.
  8. Sauté for a minute.
  9. Sprinkle  a few drops of water on them.
  10. Cover and cook for 4 – 5 minutes.
  11.  Open the cover and Sauté till the beans are cooked.
  12. Certain beans may need some extra water to cook.
  13. Serve with Chapattis or Steamed Rice.
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Chilly Chicken (Kerala Style)

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Ingredients:Boneless Chicken Breasts – 3 pieces (Forzen or freshly packed)
Onion – 2 Medium sized, sliced
Ginger – 1 inch piece, crushed
Garlic – 1- 2 cloves crushed
Green Chillies – 7-8 Slit in between
Curry Leaves – 8-10
Tomato – 1 Medium sized Chopped
Turmeric Powder – ¼ Teaspoon
Chilly Powder – 1 Teaspoon
Coriander Powder – 1 Teaspoon
Pepper Powder – ½ Teaspoon
Garam Masala Powder – ¼  Teaspoon
Oil – 2 Tablespoon
Salt to taste

Method:

  1. Pressure cook the chicken with turmeric powder, pepper, salt and enough water.
  2. Drain the Chicken and let it cool.
  3. Once cooled shred the chicken with your fingers and keep aside.
  4. Heat Oil in a pan.
  5. Add in the Onions, Ginger, Garlic, Green Chillies and Curry Leaves.
  6. Sauté till onions are light brown
  7. Add in Red chilly powder, garam masala powder, salt and coriander powder.
  8. Add in the Tomato.
  9. Sauté till the Oil separates.
  10. Add in the Chicken pieces.
  11.  Sauté till the chicken is slightly crisp.
  12. Remove from heat.
  13.  Serve with Chapattis or Steamed Rice

Mushroom & Peas Pulao

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Ingredients:Basmati Rice – 2 cups soaked and drained
Mushrooms – 1 cup, halved
Onion – 1 Medium sized, sliced
Ginger – 1 inch piece, crushed
Garlic – 1- 2 cloves crushed
Green Peas – ½ cup
Curd – 4-5 Tablespoons
Turmeric Powder – ¼ Teaspoon
Chilly Powder – 1 Teaspoon
Garam Masala Powder – ½ Teaspoon
Cardamom – 3-4 Pieces
Cloves – 2 -3 pieces
Cinnamon – one inch piece
Jeera – ¼ Teaspoon
Ghee – 2 – 3 Tablespoons
Salt to taste

Method:

  1. Heat Ghee in a saucepan.
  2. Add in the Cardamom, Cloves, Jeera and  Cinnamon.
  3. Add in the Onions, ginger and garlic.
  4. Add in Turmeric Powder and chilly Powder.
  5. Sauté till onions are light brown
  6. Add in the Mushrooms
  7. Sauté and cook for 2 minutes
  8. Add in the Curd, Water (3.5 cups), Rice and Salt.
  9. Add in the Garam Masala.
  10. When the water boils, cover and cook on low heat till holes appear on the top.
  11. Switch off the heat and sit the pulao for a while.
  12. Serve hot with Boondi Raita and Lemon Pickle.

Prawns Curry

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Ingredients:Fresh Prawns – Medium sized, 1 kg, washed and deveined
Onions – 2 Medium sized. Finely chopped
Green Chilies – 4-5 , finely chopped
Tomatoes – 2 medium sized, finely chopped
Ginger – 1 inch piece, finely chopped
Garlic – 2 cloves, finely chopped
Curry Leaves – 5-6
Oil – 3-4 Tablespoons
Salt to taste

Method:

  1. Heat oil in a saucepan.
  2. Add in the onions, ginger, garlic, green chilies and curry leaves and sauté till they turn slightly golden brown.
  3. Add in the spices and mix well.
  4. Add in the tomatoes and water.
  5. Add in the salt.
  6. Mix well and cook till the oil separates.
  7. Add in the prawns.
  8. Sauté for 5 minutes or till the prawns are cooked.
  9. Serve  hot with Rice or Chapati/Paratha.

 

Tips:

  1. Avoid adding water if you prefer a thick gravy.
  2. Garnish with finely chopped Coriander leaves, if you like the added flavor.

 

 

Drumstick Theeyal

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Ingredients:Drumsticks – 5-6 pieces, cut into finger lengths.
Coconut (grated) – 1 cup
Onions – 2 medim sized, finely chopped
Turmeric Powder : ¼  Teaspoon
Chilly Powder – 1 Teaspoon
Coriander Powder – 1 Teaspoon
Oil – 2-3 Tablespoons
Salt to taste

Method:

  1. Boil the drumsticks ,in just enough water to cover it,  with turmeric powder and salt.
  2. Heat a little bit of oil in a pan.
  3. Add in the coconut and fry till it becomes golden brown.
  4. Add in the chilly powder and coriander powder.
  5. Grind this into a paste and keep aside.
  6. Heat the rest of the oil in a pan.
  7. Add in the onions and fry till golden brown.
  8. Add in the drumsticks along with the water it was boiled in .
  9. Add in the paste and mix well.
  10. Sprinkle some salt.
  11. Cook till the drumsticks are fully done and the required consistency is reached.
  12. Serve hot with Steamed Rice.

Tips:

  1. Use only little water if you want a dry Thoran kind of Dish, which looks and tastes better.
  2. Use small onions or shallots for a much better taste.

Lobia (Naadan)

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Ingredients :Lobia (Black eyed pea)– 500 gms, pressure cooked(3 whistles)
Onions – 2 Medium sized, chopped
Tomatoes – 2 medium sized, chopped
Ginger – ½ imch finely chopped
Garlic – 1 clove, finely chopped
Turmeric Powder – ¼ Teaspoon
Chilly Powder – 1.5  Teaspoon
Coriander Powder – 1 Teaspoon
Garam Masala – ¼ Teaspoon
Oil – 2 Tablespoons
Salt to taste

Method:

  1. Heat oil in a pan.
  2. Add in the onions and fry till translucent.
  3. Add in the ginger and garlic.
  4. Sauté till golden brown
  5. Add in the spices.
  6. Mix in the tomatoes.
  7. When the oil separates, add in the cooked lobia.
  8. Bring to a boil.
  9. Cook on low flame.
  10. Add in more hot water if  consistency is too thick.
  11. Add in the salt.
  12. Cover and cook for 2 minutes.
  13. Remove from heat and serve with rice or chapatti.