Coconut thuvayal /Chutney

This is a humble, simple coconut thuvayal. Coconut thuvayal along with some hot rice in a cold weather is heaven.( Those who haven’t tried, should give a try)😊.

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Ingredients

Coconut – 1/2 cup grated

Channa dal – 2 tbsn

Urad dal – 1 tbsn

Dry red chilies – 2 or 3

Garlic pod – 1

Asafoetida – a generous pinch

Curry Leaves – few

Coriander leaves – few

Tamarind – a small pinch

Salt – as required

Oil – 1 tsn

Method

  • Heat oil in a pan. Saute urad dal, channa dal.
  • When it turns golden ,add dry red chillies, curry leaves. Add asafoetida.
  • When it turns dark ,add grated coconut. Saute till golden.
  • Add coriander leaves.Switch off.
  • When it cools down blend it along with tamarind and required salt to coarse chutney.
  • Serve along with hot rice.

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Notes

  1. Add only little water while blending.

 

 

 

 

 

 

 

 

Horsegram stir fry/ Kollu sundal

In this cold weather, body needs something to keep warm. Horsegram is one legume which have many medicinal value. It gives warmth to our body. It is widely used in South Indian cuisine.

Here I give you a so simple stir fry, which you can have as an accompaniment for rice or as a snack like I do😊.

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Ingredients 

Kollu / Horsegram – 1 cup

Onion – 1/2 cup finely chopped

Coconut – 1/4 cup grated

Curry leaves – few

Red chilli powder – 1 tsp

Turmeric powder – 1/4 tsp

Salt – as required

Mustard seeds – 1/2 tsp

Oil – 1 tsp

Method

  • Soak horsegram overnight. Then wash it 2 or 3 times. ( Check for impurities. Remove any.)
  • Pressure cook horsegram with required water for 3 whistles.
  • Drain horsegram. (Save the cooked water for making rasam or other curry)
  • Heat oil in a pan. Crackle mustard seeds.
  • Add chopped onions and curry leaves.
  • When it turns translucent, add turmeric powder and red chilli powder.
  • Stir for a minute and add cooked, drained horsegram.
  • Add required salt. Mix thoroughly and let it cook for few minutes.
  • Add grated coconut and mix thoroughly for a minute.
  • Switch off. Serve along with any rice or have as snack.

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Notes

  1. Instead of red chilli powder, you can add dry red chilli or green chillies which ever you prefer.

 

 

 

 

 

 

Sauteed veggie bowl

My husband got love for these veggies bowl recently. It’s very healthy, filling. You can substitute any one meal with this veggie bowl if you are healthy freak. This is so simple, can be made within few minutes. Hope you all give a try.

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Ingredients

Mix veggies – 1 1/2 cup chopped to bite chunks

Salt – as required

Pepper powder – as required

Jeera powder – 1/2 tsp (optional)

Oil / Butter – 1/2 tsp

Method

  • Heat oil/butter in a pan.
  • Add chopped veggies. Cook covered for 2 to 3 minutes.
  • Add required salt, pepper and jeera powder.
  • Give a gentle stir. Cook covered till your desired level. ( Half cooked or full cooked)
  • Serve warm.

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Notes

  1. You can use any veggies you like. I used baby carrots, broccoli and cauliflower.
  2. You can cook the way you prefer. Half cooked or full cooked .
  3. Try not to mash veggies.

Brinjal fry

I’m back after long break😇..my blog hasn’t been seen such long break from started.( I think🤔). As my In laws are here,we had some unscheduled plans, outings ,I couldn’t blog regularly. But I appreciate all my valuable readers for giving continuous support😍😊.

Coming to today’s recipe, it’s a simple, easy yet yummy brinjal fry. My husband is not too fond of brinjal, but still he loved it😊. I am sure you too will like it.

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Ingredients

Brinjal – 1 cup ( chopped into thin rounded)

Onion – 1/2 cup thinly sliced

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Salt – as required

Curry leaves – few

Mustard seeds – 1 tsp

Channa dal – 1/2 tsp

Oil – 1 to 2 tsp

Method

  • Marinate brinjal with turmeric powder and red chilli powder. Keep aside for 15 minutes.
  • Heat oil in a pan. Crackle mustard seeds and channa dal.
  • Add onions and curry leaves. Sauté onions till golden and add marinated brinjal.
  • Cook it in medium flame till half cooked.
  • Add salt and cook till brinjal turns golden.
  • Serve with your favourite rice.

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Ridge gourd/ Peerkankai stir fry

Ridge gourd is vegetable which comes in cucumber family. It has anti inflammatory effects. It’s rich in fibre. So if you are in diet to reduce your weight, include this vegetable in your diet. This is also called as Chinese Okra.

There are many yummy dishes made using ridge gourd. Here I give you a yummy stir fry.

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Ingredients

Ridge gourd/Peerkankai – 1 medium sized

Onion – 1/2 cup finely chopped

Tomato – 1 chopped

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Salt – as required

Mustard seeds – 1/2 tsp

Channa dal – 1 tsp

Oil – 1 tsp

Curry leaves – few

Method

  • Peel the ridges of the gourd using a peeler. Cut into half lengthwise, deseed and cut into small pieces.
  • Heat oil in a pan. Crackle mustard seeds.
  • Add channa dal. When it turns golden add onions and curry leaves.
  • When onion turns translucent add turmeric powder and red chilli powder.
  • Sauté for a minute. Add tomato and chopped gourd.
  • Give a stir. Cook covered in a medium flame. Do not add water.
  • When it’s half done add salt. Stir occasionally.The veggie oozes lots of water.
  • When it’s cooked, switch off.
  • Serve along with rice.

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Egg stir fry

This is so simple yet tasty stir fry. Can be made within few minutes. Goes well with any rice variety.

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Ingredients

Eggs – 3 or 4

Onion – 1/2 cup finely chopped

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Pepper powder – 1/2 tsp

Salt – as required

Curry leaves – few

Coriander leaves – few

Mustard seeds – 1/2 tsp

Channa dal – 1 tsp

Oil – 1 tsp

Method

  • Heat oil in a pan. Crackle mustard seeds, add channa dal.
  • When channa dal turns golden, add onions, curry leaves.
  • Sauté till onions turn transparent. Add turmeric powder, red chilli powder, pepper powder and salt.
  • When raw smell goes crack open eggs and mix continuously scrambling the eggs.
  • When it becomes dry add coriander leaves and give a mix.
  • Switch off. Serve warm with any rice variety.

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Pacha Manga chammanthi/ Raw Mango chutney/ Dip

Another yummy dish from Kerala😍😊😋. This is usually had as a side. This chammanthi along with some rice gruel / congee is heavenly in this cold weather. This can be prepared within 10 minutes. So quick, easy and yummy.😊😋

Wiki reference for congee – Here

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Ingredients

Raw mango / Pacha Manga – 1 cup roughly chopped

Coconut – 1/4 cup grated

Ginger – a small piece

Green chilli – 1 or 2

Curry leaves – few

Tamarind – a small piece

Shallots – 1

Salt – as required

Method

  • Take all the ingredients in a blender and blend to a coarse paste. Do not add water.
  • Serve with warm rice gruel or any rice variety.

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