Morum vellam/sambharam

 A hot afternoon outside calls for a quick call to quench thirst. Ya, water serves the purpose.
But like people in tropics and deserts only know too well, water alone cannot suffice for the heavy dehydration. As a habit, we are tempted to grab a bottle of coke or other soft drinks that line the fridge racks in the supermarkets, only to be left feeling more thirsty :-(

That's when the goodness of the good old buttermilk serves as much more than a thirst quencher.
Such a refreshing drink to hydrate oneself! ... and it's so easy to make!! :D :D

 What I used

1. Well-beaten curd/buttermilk: 1 cup
2. Water: 1 cup
3. Diced shallots: 3
4. Finely chopped ginger: 1/4 teaspoon
5. Chopped green chilli: 1
6. Salt: as needed

How I made it

In a glass, mix all the above ingredients and stir well

Then take a big gulp on a hot afternoon or whenever you are sooooo thirsty! That's it!! :D :D

PS: In case you do not want it spicy, just mix curd, water and salt. It's cooling enough

Sambar

Pressed for time and the mad rush to conquer ALL, we trod easy routes to complete tasks and chores. Diet is no exception to this holy verses

Isn't it a profound relief to gain most of the nutrition you need in a few, easy-to-make dishes?

That is what sambar is!

Sambar is completeness in itself. It is a sum of the veggies of our choice that completes a South Indian meal. Or maybe it paints an ideal picture of a Southern Indian menu. I have tried making sambar in various combos, sometimes with as few components as just onions and potatoes. But carrots and tomatoes are the tastemakers of a good sambar. Add these two essentials and you would not make a sambar sans them ;D 

There! I just revealed one of my closely guarded secrets :D :D

The recipe I have mentioned below is the one I used to make the sambar shown in the picture. You can add any vegetables you like and if you like it sweet, add a tablespoon of sugar too. If you like it very spicy, add a teaspoon of chilli powder and coriander powder along with sambar powder while cooking. The one detailed here is moderately spicy

What I used

1. Washed sambar dal soaked in water for 1 hour: 3/4 cup
2. Diced onion (1), carrots (2), potatoes (1), squash guard, beans, tomatoes (2), lady's finger (2),
   sliced green chilli (1) 
3. Drumstick cut into 3-inch pieces: 1
4. Salt: as needed
5. Store-bought sambar powder: 3 tablespoons
6. Tamarind juice: 1/2 cup
7. Water: as needed to cook the vegetables
8. Oil: 3 teaspoons
9. Mustard seeds: 1 teaspoon
10. Curry leaves: 1 sprig

How I made it

1. Pressure cook the dal with some salt and water till it has turned into a smooth yellow liquid 
2. Add all the diced vegetables with enough water, salt and the sambar powder to the dal and cook till the vegetables are done
   PS:Can check for salt and spiciness and adjust as needed before the vegetables cook fully
3. Add the tamarind juice and continue boiling
4. In a separate pan, heat the oil and splutter the mustard seeds with the curry leaves and add to the sambar. Mix well
5. Turn off the fire and keep the pressure cooker covered for sometime before serving

Sambar completes any meal, be it with rice, idli, dosa, chappathy... anything ... Just the thought of sambar is enough to sometimes feel full :D :D

At times, I like to add a bit extra water and make a sambar soup and devour it :D

Brinjal thoran (eggplant thoran)

Brinjal thoran was the only fine line that stopped me from a takeaway one day

A lot of dishes can be made with brinjal. The South Indian style of thoran is a must-try. This can also be made without the curry powders in case you don't want it spicy 

Make sure that brinjal is prepared for making thoran and mezhukkupuratti by cutting and soaking in water with some salt for sometime. This is to get rid of its naturally unappetizing odour that can ruin the taste of the curry. Once soaked and washed well, it is ready to be put to good use ;D

What I used

1. Washed and diced medium-sized brinjals: 2
2. Oil: 3 tablespoons
3. Mustard seeds: 1/2 teaspoon
4. Fennel seeds: 1/8 teaspoon
5. Diced onion: 1
6. Salt: to taste
7. Chilli powder: 1/2 teaspoon
8. Turmeric powder: 1/2 teaspoon
9. Green chillies: 1
10. Grated coconut: 1/2 cup
11. Water: 1/4 cup

How I made it

1. In a pan, heat oil on medium flame, splutter the mustard seeds and fry the fennel seeds
   PS: do not fry fennel seeds for more than a few seconds
2. Then saute the onions adding enough salt
3. Once onions are done, add the turmeric and chilli powders and fry till the raw smell is gone
4. Add the diced brinjal, grated coconut and green chillies, and mix well
5. After mixing the contents well, add water. Now keep the pan covered and cook for about 20 minutes with occasional stirring of contents to enable thorough cooking
6. Turn off the stove and keep the curry covered for sometime before serving

Brinjal thoran goes hand-in-hand with rice and chappathi :D :D

A fulfilled tummy redeems you of half the troubles. It puts a smile on your face and bliss in your eyes

A lunch that made my day one day  :D :D

Meen peera without oil (little fishes dressed in a thick mix of coconut and spices)

A basket full of tiny glistening fish is a common scene in any fish market in Kerala. Known by the local name of Kozhuva, it is a local celebrity!

Of course, being a celebrity doesn't happen easy, does it?  Sigh! The preparation time is a task :D :D So grab a cool companion to help with this process and you can turn this into a chit-chat time that ends with a hearty meal

Considering the patience needed to get these little beings ready as a meal is one reason why I refrain from purchasing these yummy little cookie pies. Then one day, my friend buys this on a cold morning from a vendor who comes everyday. This deft little bubbly girl jumped to work to transform these glistening little beings  into the meen peera that you see  below
Lazy me had to pitch in for it is so impolite to let a person work alone on 1/2 kg of kozhuva. During the 40 minutes or so that we worked on to clean the fish, it was girlish chit-chats and how in times of the joint family system, our grandmothers and aunts used to convert the preparation time of dishes to catch up on gossips and bond ;D

Just when we were debating on whether to make a peera or curry or fry, my mom called and explained that meen peera is the easiest to prepare. For the health conscious people who get an arrhythmia just by the thought of oil, be relieved for this dish doesn't need oil, unless of course you can look at freshly grated juicy flakes of coconut and see saturated oil ;P



What I used

1. Kozhuva or any small fish: 1/2 kg
2. Diced onion: 1 big
3. Finely chopped ginger and garlic: 2 teaspoons
4. Salt: to taste
5. Turmeric powder: 1/2 teaspoon
6. Chilli powder: 2-3 teaspoons
7. Grated fresh coconut: 2 cups
8. Green chillies: 3
9. Juice of a tamarind: 1/4 cup
10. Kudampuli (gambooge/fish tamarind): 4
11. Water: enough to cook the contents

How I made it

1. Mix everything except the fish together, preferably using hands, in the pan in which you intend to cook
2. Add enough water  to ensure everything is submerged and cook on low-medium flame till there is an obvious lingering aroma that makes you want to sneak a taste of  what is cooking
3. Once the contents start boiling, add the fish ensuring it is soaked in the gravy
4. Keep the pan covered and cook on medium flame till the water evaporates
   PS: Do not mix the contents using spoon as the fish will break into pieces. For mixing, just swirl the pan when needed

Serve hot with rice! :D :D It also makes a suitable serving with tapioca, chappathi and bread :D :D

Red hot and sour mathi-manga curry (Spicy sardine-mango curry)

"Question: What is the staple food of the people of Kerala?
Answer: Rice and fish!"

A long coastline, in addition to the plethora of abundants that are a boon, etches the staple diet of fish in a region

When I think of sardines (mathi as it is fondly known by in Kerala), what or rather who  pops up into my mind is my niece. Right from the onset of her travesty with solid food, her favorite was rice and mathi, be it the spicy curry version or the crispy fried form. Anytime, anywhere, any amount, she could go on and on with it, until her mom sternly intervened :D :D

Though personally mathi is not my first choice even though it is loaded with essential oils and is a very healthy and recommended staple, there are days when even the less favorite is THE favorite :D

This was one of those days when fish, smothered with the mix of spices and the sourness of Kerala mangoes orchestrated a symphony of flavors... MY flavors :D :D



What I used

1. Cleaned sardines (mathi): 1/2 kg
2. Oil: 1/2 cup
3. Mustard seeds: 1 teaspoon
4. Finely diced medium-sized onion: 1
5. Salt: to taste
6. Ginger-garlic finely chopped or ground to paste: 2 teaspoons
7. Chopped tomatoes: 2
8. Fish masala (store-bought): 3 tablespoons
9. Green chillies: 2
10. Water: as required
11. Cut pieces of 1 mango
12. Juice of a small ball of tamarind
13. Kudampuli (gambooge/fish tamarind): 4
14. Curry leaves: 1 sprig

How I made it

1. Heat oil in a pan and splutter the mustard seeds
2. Add the ginger-garlic chops/paste and within a minute, right after the aroma hits you, add the diced onions, few curry leaves, and saute well adding 1/2 teaspoon of salt
3. Once the onions have turned translucent, add the tomatoes and continue sauting on medium flame till the tomatoes become soft
4. Add the fish masala and mix well till the raw smell is lost
5. Dilute the masala mix with water, about 2-3 cups
   PS: Ensure you do not add too much water lest the curry gets too thin and tastes watery. You would not want that
6. Adjust the salt as needed and add the juice of the tamarind. Mix well and add the cut mango pieces
7. Once the mango pieces have started softening, add the fish, kudampuli, remaining curry leaves, enough water to just cover the fish, and cook on medium flame till the contents boil
8. Once the contents have boiled for about 15 minutes, turn off the stove as fish takes very less time to cook. Mix the contents by swirling the pan and keep covered for a while before serving
   PS: Fish curry with kudampuli tastes good after being kept for a while rather than immediate servingIt is said fish curry tastes good as it ages, like for about a day :D :D If you have patience, have it after a day, else a span of few hours should be good enough

This curry goes with just about anything - rice, chappathi, bread, puttu, upma, ANYTHING!!!!



RELISH is an understatement for some dishes which are an experience!... like this one ;-)

Semiya upma (vermicilli upma)

"God! I hope there is something to eat" is how I wake some days knowing fully well the fridge racks are empty and it is too early to have takeaways delivered

It is at times like this that the good old semiya (vermilli) can save a morning or evening or whatever time you need to have a bout of energy

The best part of vermicilli is it cooks fast and keeps you feeling light. Because it is upma, I believe you can add anything to it. Like I say, modify the ingredients to suit your taste :D :D Standard protocols are boring unless of course you crave boredom ;-)

What I used

1. Vegetable oil: 1/2 cup
2. Mustard seeds: 1 teaspoon
3. Diced onion, carrots, potatoes: 1 cup each
4. Chopped green chilli: 2
5. Salt: to taste
6. Curry leaves: 1 sprig
   This is optional. You don't have to use it if you don't like it, I just find the aroma of curry leaves in Indian cooking refreshing
7. Roasted semiya (vermicilli): 1.5 cups
8. Water/chicken/ vegetable stock: enough to cook the semiya fully, usually about twice the amount of the semiya used

How I made it

1. In a wok, heat the oil and splutter the mustard seeds
2. To this add all the vegetables, chillies, salt and curry leaves till they are half cooked
3. Add the water/stock and bring to a boil. The vegetables would be almost done by the time the liquid comes to a boil. Make sure they don't overcook and become squishy unless you are making this for babies :D :D (I know..  poor babies)
4. To this add the vermicilli, ensuring it is fully immersed in the water/stock
5. When vermicilli cooks, it's size increases. When this starts, stir the contents on medium flame to ensure complete mixing and let it cook for a few minutes. When most of the liquid has been absorbed, turn off the fire and keep the wok covered for about 15 minutes. By that time, all the liquid would have been absorbed and what you get is a hot semiya upma!!
   Mix everything once again to prevent them from sticking to each other and then grab a fork! ;-)

This is a very simple recipe and takes less than 30 minutes to prepare if you can chop fast ;-) Ya .. that is the disclaimer for upma making ;D ;D

The above upma is very light and if you would like to make it more filling, you can add freshly grated coconut while sauting the vegetables along with 1/4 teaspoon of turmeric powder for color. Now a few spoonful of that and you will be ready to hibernate :D :D 

Crispy dried fish fry

Sometimes to complete a meal, you need something crispy and crunchy to go alongside

It was during the search for something like that one day that I was honestly thankful to God for preservation techniques. There, in a glass jar in an undisturbed corner of the shelf, was the crispy sun- dried fish waiting to be noticed. I believe it yearned to get my attention coz that's when my scanning gaze halted on it and hitherto! the muse met the artist! And an art ensued :D :D (at least that's what I'd like to believe ;D)

What I used

1. Cleaned and sun dried fish: a handful (~15 neythilis or any dried fish) 
2. Chilli powder: 2 teaspoons
3. Pepper powder: 1/2 teaspoon
4. Corriander powder: 1/2 teaspoon
5. Salt: a pinch
6. Water: enough to make a paste
7. Oil: enough for deep frying (~ 1 cup)

How I made it

1. In a small bowl, mix all the spices with water and make a moderately thick paste
2. Add the dried fish and ensure each piece is well coated with the spice mix and keep aside for half an hour
3. Heat oil in a frying pan on medium flame and when it is really hot, deep fry the marinated fish
   
   PS: since the fish is already well dried, it won't take long to fry. A few minutes in the oil and voila! It's time to munch on the fish chips :D

This is a quick go-to dish in case there is limited option in the kitchen and especially when you want something crunchy with the meal. It is ideal with rice, curd, pickle and any thoran :D :D

Kovakka mezhukkupuratti (Ivy gourd stirred fry)

Gone are the days when my grandmother's backyard garden was our vegetable reserve

I remember as a child one day, when I said I was hungry, Ammachi said she will make me something special with kovakka and like most grandmothers of yesteryears, made a dash to the backyard only to come up with a handful of kovakka and within minutes she was feeding me rice and kovakka mezhukkupuratti

Not only did her dishes bear the ethnic taste, but she made it special for me saying she has made it only for me and no one else.. hehe ;D I still feel the pride of having felt special while I gulped the little balls of rice and curry she used to playfully put into my mouth. Oh yes! Any meal time was story time too :D :D

A couple of days back when I bought a parceled meals from Square One Talent, one of the side dishes was kovakka mezhukkupuratti. In the haste borne out of the afternoon hunger, the kothi for the Kerala meals, and the authentic taste of the dishes, though I was gobbling up till the plate was cleared of the last bit and piece of that lunch, I had already decided to shop for some kovakka :D :D... and yes of course... you guessed right!... That's what I made ;D ;D

What I used

1. Vegetable oil: 2-3 tablespoons
2. Diced onion medium-sized: 1
3. Salt: to taste
4. Turmeric powder: a pinch just for color or 1/8th teaspoon
5. Chilli powder: 1/4 teaspoon 
6. Washed kovakka cut longitudinally into 1-inch halves: 500 grams
7. Curry leaves (optional): few leaves will do
8. Water: 1/4 cup

How I made it

1. In a frying pan, heat the oil on medium flame and when the oil is hot, add the onion with some salt and saute well till it becomes a shiny pale pink
2. Add the turmeric and chilli powders and saute till the raw smell of the spices is gone. This should take about a minute or so. If you like it spicy, the amount of chilli powder can be increased
3. To this add the kovakka and curry leaves and mix well ensuring everything in the pan is coated with oil
4. Keep the pan covered and cook on low-medium flame with occasional stirring for about 20-30 minutes till the veggie is fully cooked. Can add water if needed and keep the pan covered so the steam will also enhance the cooking process, but then ensure the contents are on fire till all the water has evaporated 
5. Like always, once the fire is turned out, keep the pan covered for sometime so all the magic can take place inside to transform the ingredients into a delicacy :D :D

This made me a hearty meal on an afternoon as I relished the kovakka mezhukkupuratti served with hot brown rice made into small little urulas (balls), reminiscing those cute long-ago days :D :D

Padavalanga chemmeen thoran (snakegourd with dried prawns thoran)

What do you do when you crave for kovakka chemmeen mezhukkupuratti and you only have padavalanga (snakegourd) and chemmeen (prawns)?

;D Yes... You make a padavalanaga chemmeen mezhukkupuratti!!!

But then the fresh coconut smiled at me and that's how the padavalanaga chemmeen thoran came about :D :D

What I used

1. Oil: 3 tablespoons
2. Diced onion  medium size: 1
3. Salt: to taste
4. Turmeric powder: 1/8 teaspoon
5. Sliced green chillies: 2
6. Washed and cut snakegourd: 650 grams
7. Dried prawns: 3/4 cup 
8. Freshly grated coconut: 1/2 cup
9. Curry leaves: 1 sprig

How I made it

1. Heat the oil in a frying pan on medium flame and when the oil is hot, add the onions with some salt and saute well
2. Add the turmeric powder and after about 2 minutes, in goes the green chillies
3. This is closely followed by the snakegourd pieces and the dried prawns. Mix well ensuring the contents are fully coated with oil
4. Before adding the prawns, check the salt and add more if necessary 
5. Add the grated coconut and curry leaves and mix everything well
6. Cook on medium flame with the pan covered for about 30 min, stirring the contents in between
7. At any point if there is not enough  moisture to cook the veggies, sprinkle some water and again cover the pan
8. Let the curry rest after the flame is put out

This is just so easy to make and the combo of vegetables and prawns with the freshness of coconut makes anything that you have with it mouth watering

Attention Vegetarians!

You guys can enjoy the freshness of this dish too. Just minus the prawns and it will be a refreshing padavalanga thoran :D :D

Hope you all enjoy it as much as I do :D :D

Brown payar thoran

There are some dishes which can make you feel at home even when you are elsewhere. Maybe that's why even classy restaurants with a fancy "Indian cuisine" cannot mimic that familiar tingling of a real craving. 

For me that familiarity is felt whenever I come across the brown payar thoran. I have made it so many times in so many ways and it has always left me feeling sumptuously full :D :D

I only know too well that long recipes can be boring, so unless I am in a sunshine mood to try the mix of taste and color, I prefer the easy road to taste :D :D... Besides, what is the need to toil hard for something that you can get plain easy ;-)

What I used

1. Oil: 3 tablespoons
2. Crushed garlic: 4-5
3. Diced onion medium size: 1
4. Salt: to taste
5. Chopped green chillies: 2
6. Turmeric powder: 1/4 teaspoon
7. Brown payar pre-cooked with salt: ~2 cups
8. Grated coconut: 1/2 cup
9. Curry leaves: 1 sprig

PS: For the pre-cooked payar, how much you want to cook the payar is up to you. Since on this particular day, I wanted it really soft, I kept it to pressure cook a little longer than was necessary. But if you like the brown skin intact, you can adjust the timing accordingly

How I made it

1. In a pan, heat the oil on medium flame and fry the garlic till you literally "hear" the smell of garlic
2. To this, add the onion with some salt and saute till onion changes color to a lovely pale pink almost transparent
3. Put in the green chillies and turmeric powder and continue mixing till the raw smell of turmeric is gone
4. To this add the pre-cooked brown payar and mix everything well. Check the salt and add if more is needed
5. Once the contents are fully mixed and salt is enough, add the grated coconut and curry leaves and mix well
6. Cook on medium flame with the pan covered for about 15 minutes with occasional stirring
7. Switch off the flame and let the contents sit for a while before you attack it ;-)

Now I felt this is simple and tasty,especially with the garlic... but if you feel this is still too much, here is a simpler one with way less ingredients :D :D.. and yes!! I have tried it too  ;-)

• Heat the oil on medium fame and saute the onions with some salt. Once onions are done, add the green chillies and pre-cooked payar together and cook for about 10 min and you are done!

Now if you wanted an even simpler one, I would suggest to just cook the payar with some salt and eat it, though I don't think you can call it thoran.. Still who cares as long as you are cool with it what you intake :D :D

This payar thoran is my my favorite and it's just wow when you have it with brown rice, pulisserry and beef ularthiyathu or a crispy fish fry!

This is something everyone must have at least once in their lifetime. It's sooooo worth it!! :D :D

Potato stirred fry

There are some days when one just gotta make do with what one has. 

It was one of my poor-cum-lazy-girl days when I decided to just make something or just about anything to pacify a loud hunger. It was then that the good old hostel days reminded me of this simple humble dish and lo! it was all said and done in about 40 minutes ;D

What I used

1.       Oil: ~3 tablespoons

2.       Mustard seeds:  ½ teaspoon

3.       Cumin seeds (optional): ½  teaspoon

4.       Dry red chillies: 2

5.       Dry chilli flakes: 1 teaspoon

6.       Curry leaves: 1 sprig

7.       Thoroughly cleaned diced potato (medium size): 2

8.       Salt: as needed

How I made it

1.       In a flat bottomed frying pan on medium flame, heat the oil and splutter the mustard seeds

2.       Then add the chillies and cumin seeds and fry for about 30 seconds till the aroma of cumin is released and to this, add the curry leaves

3.       Immediately add the diced potatoes with the required amount of salt and stir well ensuring the contents are completely coated with oil
PS: I used the potatoes with the skin on as it is known to reduce the bloating effect potatoes are known to cause. Skinned potatoes are also fine for stir frying.
Instead of using raw potatoes, boiled and diced potatoes can also be used. In this case, the fries will be moist and not crispy

4.       Cover the pan and cook on medium flame for about 20 minutes with occasional stirring of contents until the potatoes are soft and cooked. After 20 minutes, keep the lid on and leave it alone for a while before serving.
If really crispy potatoes are desired, reduce the fire to low flame and cook for another 20 minutes till the potatoes brown

This dry dish goes well with chappathi, poori, rice and also serves as a sandwich filling

Multi-colored scrambled eggs

Considering the numerous times the good old "eggs" have come to my rescue as sumptuously tummy filling, it is a must-have ingredient awaiting patiently on my fridge racks

The number of forms in which they come into use is, well, many... From being part of a healthy breakfast to spicy lunch and then a light dinner, eggs are a joy to be experienced

It was on one such day when I had lots of veggies in my fridge, that I decided to make something easy and filling, making use of the greens and reds available. For some reason I love colors on my plate, especially green

Thus, came the platter of scrambled eggs on my dining table that day :D :D

The best part of this dish, like most dishes, is that one can custom-make it to suits one's taste buds :D 

What I used

1. Oil: ~3 tablespoons
2. Mustard seeds: 1/2 teaspoon
3. Coarsely diced onion: 1 large
4. Salt: to taste
5. Diced ripe tomatoes: 2
6. Curry leaves: 1 sprig
7. Green chilli: 2
8. Pepper powder: 1/2 teaspoon
9. Eggs: 2
10. Chopped corriander leaves: a handful (No need to add this if you don't like the taste of corriander leaves. I use it coz I find it refreshing)

How I made it

1. Heat a flat-bottomed pan with the oil and splutter the mustard seeds
2. Turn the fire to low-medium and saute the onions, adding a bit of salt
3. Once the onion loses its raw feel and has become slightly less pink, add the tomatoes, curry leaves, and green chillies, and cook till the tomatoes become mushy
4. Rest of the salt and pepper powder can be added while the tomatoes are changing texture
5. Break open the eggs and add to the mixture and start stirring till the eggs are fully cooked
6. About 2 min before turning off the fire, add the corriander leaves and mix well

PS: Varying textures of scrambled eggs can be made. It all depends on the time the eggs spend on stove and the amount of stirring

• For mushy eggs, stirr the content on medium flame till the eggs turn whitish and turn off the fire while the content is still semi-solid
• For chunky scrambles, occasional stirring on medium is enough
• For very fine scrambles, keep stirring on low flame till the whole mixture turns into fine granules

This a dry dish that blends well with roti, chapathi, bread, etc.

It also makes a suitable filling in a sandwich :D :D

Mattar paneer

When we hit dhabas for a quick munch anytime, we know for sure that it's going to be a yummy veggie meal, with some of the usuals being paneer, rajma and dal curry with of course, the fresh hot rotis

And ya, then there is the lent season, when the pious go totally vegetarian and religiously explore the various vegetarian options available. One fine day during the lent, I suddenly decided to go veg for a week and one of the dishes that landed on my lunch menu was the good old  Mattar paneer :D :D








What I used:

1. Paneer: about 10-15  small cubes
2. Butter: 1 tablespoon
3. Vegetable oil: 2 tablespoons
4. Cooked green peas (mattar): 1/2 cup
5. Roasted cloves and cardamom: 6-8
6. Finely diced onion: 1 big
7. Dried red chilies: 5
8. Green chilies: 2
9. Coriander leaves: for garnish
10. Coconut milk or fresh cream: 1/2 cup
11. Coriander powder: 2 teaspoons
12. Chili powder: 1/2 teaspoon
13. Salt: to taste

How I made it

1. In a frying pan, brown the paneer in butter and keep aside
2. In a separate frying pan, heat the oil and add the pre-roasted cardamom and cloves. Once the aroma tickles your senses, add the dried red chilies and saute the onion, adding some salt in this mix
3. When the onions are done, add the spices, namely coriander and chili powder.
   In case the masala sticks to the base of the pan, you can add some water
4. To the mixture, add the green chilies and pre-cooked green peas
5. Add the required amount of water to make a gravy, followed by the coconut milk or fresh cream
6. Finally add the paneer and cook keeping the pan covered for about 15 min on medium flame, stirring in between

This makes a lovely side dish along with naan and roti

Since I didn't have the option of chappathis or rotis the day I made this dish, I had it with brown rice and it turned out just fine :D

Spicy chicken curry

I have decided! I am cooking this weekend, mere haathon banaya khana :D :D...

Menu set, shopping done, am all set! :D

For a good traditional lunch, we usually have rice, with some gravy, a veg dish and a non-veg dish. Today's non-veg dish is chicken curry

Even though the procedure I described below looks like rocket science, trust me it's not. Looks can totally be deceiving ;D

I talk too much sometimes, so I chitchatted into the recipe (for our own good only, knowledge sharing is after all a virtue na ;-)). That's why the recipe looks big. It's very simple, so you have nothing to worry in case you decide to try it sometime

What I used

1. Cleaned and cut chicken : 1/2 kg
2. Onions: 2 big ones
3. Curry leaves: 2 sprigs
4. Chopped coriander leaves: a handful
5. Tomatoes: 1 medium sized
6. Potato: 1
7. Finely chopped ginger and garlic: 2 teaspoons of each
8. Green chilies: 4
9. Chicken curry masala bought from store: 3 tablespoons
10. Coriander powder: 2 teaspoons
11. Red chili powder: 1 teaspoon
12. Coconut milk: 1 cup
13. Salt: to taste
14. Waster: as per gravy requirement
15. Mustard seeds: 1/2 teaspoon
16. Oil: 1/4 cup

How I made it

1. In a thick-bottomed vessel, heat the oil,splutter the mustard seeds and add the ginger garlic along with curry leaves
   If you don't like biting into the ginger and garlic in curries, I suggest using ginger-garlic paste so gravy is smoother
2. Once the ginger-garlic aroma starts to activate your olfactory senses, it is time to add the chopped onion and saute 
3. Keep the flame on medium and when the onions start changing color, add salt till onion is translucent
   I like biting into sauteed onion for its sweet taste. But if you like smooth gravy, reduce the flame and keep sauting till the onions have an almost melted mushy caramelized consistency
4. Once the onions have been cooked to satisfaction, add the chopped tomatoes. Just randomly slicing the tomatoes is also fine as they will just melt into the curry mix in the end
5. Keep stirring the contents till the tomatoes have become mushy
6. To this add the chicken masala, coriander and chili powders
   Ideally chicken masala alone is just fine, but since I like the taste of coriander, I added a little extra. If you don't like coriander, you needn't use it
7. Keep mixing till the raw smell of the masala is gone. In case contents start sticking to base of pan, add a bit of water to avoid burning of contents
8. To this mix, add the chicken pieces along with some salt and allow it to cook with closed lid on medium flame
   After about 15 min, you can see the chicken is releasing its water content and gravy is forming. It's better to taste the gravy at this stage to check for the balance of flavors so alterations can be made. 
9. To this, add the diced potato, green chilies and coriander leaves, and water if more gravy is required. Mix and cook with pan covered for about 10 min
10. Finally add the coconut milk and cook for about 40 min till the chicken is fully cooked
    After 40 min, you can turn off the flame and let the chicken rest so it can cook in the existing heat of the pan

Note: An advantage of adding potato to chicken curry is that it absorbs excess salt. So, if you added excess salt initially, adding potato is a useful way to balance the saltiness

This chicken curry coupled with the tanginess of lemon pickle alongside rice, a thoran and pulissery made my lunch a hearty one. I have felt lemon pickle to be a good combo with chicken and beef curries :D :D

Carrot thoran

Some days are just like that when there is a craving for no particular reason other than maybe my body just needs the nutrients from whatever I crave for. OK, that's not just a logical explanation, but it's scientifically proven ;-)

I can never be bored of the orange crunchy sweet carrots unless of course my system gets so carroty to the point that I only see the color orange around :P Just kidding!! Too much of anything is a show spoiler, so just have till you need and then STOP :D :D

So today for lunch, the side dish is carrot thoran

What I used

1. Uniformly diced carrots: about 4 medium-length ones
2. Diced onion: 1 big
3. Chopped green chilies: 3
4. Grated coconut: 1/2 cup
5. Turmeric powder: 1/2 teaspoon
6. Salt: to taste
7. Water: 1/4 cup
8. Oil: 3 tablespoons
9. Mustard seeds: 1 teaspoon
10. Curry leaves: 1 sprig

How I made it

1. In a pan, heat the oil, splutter the mustard seeds and add the curry leaves and diced onion. Heat on medium flame
2. While the onions are getting done, add salt followed by the turmeric powder
3. Once the onions have become translucent, add the chili and diced carrots and mix well
4. Ensure the carrots are completely coated with the oil so it will cook uniformly
5. Then add the grated coconut and mix well again
6. Once the contents are mixed well, add some water and keep the pan covered on medium flame occasionally stirring to ensure uniform cooking

Once done, take the pan off the flame and have a hearty meal :D

I find carrots to be a good combo with rice and meat dishes, especially beef fry :D :D 

Oh God! Am hungry again... :D :D

Omelette with coconut

Oh boy! Am I in a cooking mode today or what??

There is grated coconut, eggs, shallots and even better, curry leaves. Yes!! I know what to make ;D

The mere thought of a hot omlette with coconut and freshly made brown rice is already flooding my palette. Egg dishes are usually the last-minute go-to ones for their taste and simplicity and mutta porichathu is the queen of simple dishes

What I used

1. Eggs: 2
2. Coarsely diced shallots: about 1 tablespoon
3. Grated coconut: 1/2 cup
4. Green chilies finely chopped: 2
5. Curry leaves: a sprig
6. Salt: to taste
7. Oil: for frying

How I made it

It's so simple there is only one thing to do ;D

Mix all the aforesaid ingredients ensuring the amount of salt is fine and fry till the egg is done :D :D

TADAAA!!!! 

This dish pretty much goes with anything, rice, chappathi, bread or even simply munch on if you love eggs 

Godhambu appam

After a long time, once again I am hit with the frivolous energy to just cook and cook... The past 2 days I cooked more food than I could consume and my fridge is packed :D That's good in a way coz it will keep my purse closed and in turn, me rich by a couple of hundreds of rupees ;D yeyyy!!!!! See how some blessings come by.. Am suddenly rich and healthy :D :D

So came today morning and in the thought provoking process of reeling through my memory on the available options for breakfast, I decided to make ada coz it is easy and I had grated coconut, something that is very rare in my kitchen.

But as is typical of me, I reached the kitchen and suddenly, a revelation hit me and just like that, my plans changed! "Aaagh!!!"... I wanted the godhambu appam (wheat bread), which was more like a thick pancake, that my mom used to make along with the evening tea when my sis and I were kids. As they say, destiny has a way of making things work at the right time.. While it took about half an hour to finalise on the ada, it took only a few seconds to confirm on godhambu appam and since destiny comes prepared, it was one of those days when I had all the necessary ingredients ;D ;D Oh destiny!! You amaze me! :D :D

In the excitement that followed, my godhambu appam was ready in a couple of minutes and here is how I went about it

What I used

1. Wheat flour: 1 cup
2. Milk: add enough to make a loose batter
3. Cumin seeds: 1/2 teaspoon
4. Egg: 1
5. Grated coconut: 1/2 cup
6. Salt: 1/2 teaspoon
7. Sugar: 1 tablespoon based on how sweet you want
8. Oil: 1 teaspoon

How I made it

1. In a bowl, add the wheat flour, cumin seeds, salt and sugar and mix well
2. Stir the contents into a thick paste adding milk
3. Then add the grated coconut and egg and if required, add milk to get a moderately loose mixture that will spread on a pan
4. Heat a small pan with the oil and add the entire batter that we just prepared. Since it is a thick bread, keep the pan on low flame so the whole bread cooks through and after about 10 minutes, flip it to cook the other side
5. To test if the bread has been fully cooked, pierce with a fork and if the fork comes out clean, you can be sure it is done

Note: to make the bread softer and flufflier, about half a teaspoon of baking powder can be added and then keep the batter aside for a few mins before cooking so the baking powder can work its magic

For those who don't have all the ingredients (like I do most of the time) or are not a fan of egg and milk, just use water instead :D It will turn out just fine

So there it is!! A hot, tummy-filling godhambhu appam in about 20 minutes .. ideal for breakfast and evening tea

Koorka varattiyathu (Chinese potato stirred fry)

The other day a friend brought home something I hadn't tried cooking before - Koorka or Chinese potato. I have had this at home in different forms, but hadn't made it on my own. And when my friend cooked it, I knew I had to try it on my own :D

My god! it was no easy task. It takes a heck of patience to prepare it for cooking. You see, it's so muddy, full of soil and grit, that I had to wash it umpteen times. Since these baby potato-likes are kind of small like different-sized marbles, peeling them was no less than Herculean task (at least for me ;-))

But once washed and peeled and ready, these babies were a delight :D :D

What I used

1. Koorka: about 250 grams (I made only a small quantity)
2. Cooking oil: 2 tablespoons (I used coconut oil)
3. Mustard seeds: 1/2 teaspoon
4. Curry leaves: a sprig 
5. Shallots: 6
6. Green chilies: 2
7. Dry red chilies: 2
8. Garlic: about 5 cloves
9. Salt: to taste
10. Water: 1.5 cup
11. Tumeric powder: 1/2 teaspoon
12. Pepper powder: 1/2 teaspoon (optional)

How I made it

1. In a saucepan, boil the cleaned and diced koorka with a bit of salt and tumeric powder
   Ensure the contents don't cook to become mushy.  But of course, if u like it mushy, go ahead and try it. The overcooked soft version can be used as filling for wraps as well. But when I made it, I boiled it just enough so that it is cooked and yet firm, not soft enough that it falls apart. I cooked the contents until water boiled and put out the fire allowing the koorka to cook in the hot water, in between piercing with a fork to check the status. Once done, drain off the water and keep it aside.
2. In a frying pan, heat the oil and splutter mustard and curry leaves. The fragrance of curry leaves is such a bliss and lends a freshness to any dish.
3. This is followed by the shallots that have been roughly chopped (I like the sweet taste of sauteed shallots, so I kept the pieces little big), dry red chilies, garlic with enough salt and pepper.
4. Once the shallots have turned glossy and soft, add the green chilies and the pre-cooked koorka.
5. Mix well till all ingredients are well combined and cook for another 10 min.

PS: If you like the koorka to be crispy, continue stirring the contents till the koorka browns. Ensure the rest of the ingredients don't burn.

This is a simple (once the tubers are cleaned of course :D) dry side dish for rice and chappathis :D :D

Upma with leftover keema

Jolted out of my precious sleep by the tring of the doorbell at 10:00 am, I tended to the errand of paying the cable guy, answering the Watzapp messages and a few calls... Suddenly out of nowhere, I was hungry. With a diminished pantry, my options of a hearty breakfast was limited... As I rummaged through the shelves, I came across onion, rava... pinne there was garlic, ginger, ulli chedi, green peas... Perfect!! Upma it is today, making use of what I had !!

What I used

1. Rava: around 1.5 cup (I really didn't measure, kept on adding from the packet based on the water I had added)
2. Medium-sized diced onion:1
3. Chopped ulli chedi: 1 stalk
4. Cooked and  frozen green peas: few 
5. Green and dry red chilies: 1 each
6. Leftover cooked keema that I had: 2 tablespoons (this is completely optional)
7. Finely chopped ginger and garlic: 1 teaspoon
8. Water: about 1.5 cups (I didn't measure this either)
9. Salt: to taste
10. Oil: 3 tablespoons
11. 1/2 teaspoon of mustard seeds and a sprig of curry leaves is recommended (I didn't use it in this recipe as I did not have them the day I cooked this)

PS: carrots and beans are the traditional ingredients of upma. Apart from adding color, it also adds certain amount of sweetness

How I made it

1. In a pan, heat some oil and saute the onion, ulli chedi, green peas, ginger garlic and the chilies together with some salt
2. Once the onion has turned translucent and dry red chilli had fried, add the water
3. Check the salt and add the kheema 
4. Stir the contents and once the water starts to boil, add the rava slowly mixing with the contents of the pan simultaneously. Add enough rava so that the mixture is not too mushy or too dry
5. Keep stirring till fully cooked and turn off the heat

I find upma to be a great breakfast, as well as light snack or dinner. It tastes yumm with banana or just plain sugar. It also works wells with kadala and egg curries. A cup of coffee alongside would complete the meal ;-)

Beetroot mezhukkupuratti

The deep pink beetroot :D :D Mix it with anything and everything turns a dark pink. Nice color to have on plate

What I used

1. 2-3 beetroots cut into small cubes
2. Finely diced onion: 1
3. Green chili: 1
4. Mustard seeds:  1/2 teaspoon (optional)
5. Salt: to taste
6. Oil: 2-3 tablespoons
7. Curry leaves: 1 sprig (optional)

How I made it 

1. In a pan, heat oil and splutter mustard seeds (if using) and saute the onions well with chili, adding required amount of salt
2. Then add curry leaves if you like
3. Once you get the aroma of curry leaves, add the diced beetroot and mix well, ensuring  the contents are fully coated with oil
4. Cover the pan and allow it to cook on low flame with occasional mixing of contents till the beets are soft 

This makes a good combination with brown rice and chappathi

Ulli chedi thoran

It is only recently that I came across this veggie. It was there, a green cluster of long stalks, on the shelf of the supermarket I shop from... Since my taste buds were in demand of something green and crunchy with a fresh taste, I grabbed this, which the store lady introduced as "ulli chedi" and ... let's just say we got to know each other better ;-)

Here is what I did with it...

What I used

1. Chopped ulli chedi (keep the flowers also if it is there on the stalks): around 2 cups
   I chopped in such a way that the pieces were a little thick, not very fine.., you see, I wanted to feel the pieces as I munched on them
2. Finely diced onion: 1
3. Green chili (any chili is fine): 1 sliced longitudinally
4. Cooking oil: 2 tablespoons
5. Salt: to taste

How I made it

1. In a pan, heat the the oil and saute the onion and green chili with the required amount of salt
2. Once the onions have softened, add the chopped ulli chedi and mix well
3. Ensure the content is coated completely with oil and keep on low heat keeping the pan covered, stirring occasionally to enable uniform cooking

         PS: For thorans/mezhukkupurattees, sometimes I add a bit of water so the veggies cook in the              moisture of the steam instead of adding a lot of oil

Like most thorans/mezhukkupurattees, this went really well with brown rice :D :D

Cabbage thoran without coconut

Just one of those days when the palette craves something fresh and veggie, with a bit of sweetness that's spicy as well, I'd opt to have cabbage thoran. This leafy delight, apart from being easily available, requires very less cooking

What I used

1. Finely chopped small or medium-sized cabbage 
2. Chopped onion: 1 big 
3. Green chili: 1-2 based on how spicy you want
4. Salt: according to need
5. Mustard seeds: 1/2 teaspoon
6. Oil: 2-3 tablespoons
7. Curry leaves (optional)

How I made it

1. In a frying pan, heat the oil on medium flame 
2. Splutter the mustard seeds and saute the onion and green chilies
3. If using curry leaves, I prefer to add it at this stage so as to not fry the leaves to crisp and retain the freshness of the leaves
4. Add the required amount of salt to the sauteed onion
5. Finally add the chopped cabbage and mix well ensuring the whole content is smeared with the cooking oil so as to enable even cooking
6. Keep the pan covered for about 10 min and occasionally mix contents till fully cooked