Friday, 17 August 2018

Instant Mango Pickle | Manga Achar | Manga Urukai | Raw Mango Pickle


I make this pickle almost every year. This year I made it twice :)  So you can understand how easy it is to make :)  During summer, I almost always have the pickle powder (mustard-feungreek powder) ground in bulk and stored. So it is a breeze to make the pickles as and when needed.. This pickle is the family favorite and is loved by all. Now who can say no to fiery, salty and sour lip smacking mango pickle na :) The more it sits the more darker and tastier it gets.. So shall we see now how to make this yummy and easy pickle?



Preparation Time : 15 minutes

Cooking Time : 10 minutes


Recipe source : Ma


Makes : A 300 gm bottle 


I Used:


Raw Mango-3 medium sized ones (cut into small pieces)
Salt-As Needed
Gingelly Oil-¼ Cup
Mustard-1 tsp
Asafoetida-2 tsp
Red Chilly Powder-1 tbsp
Turmeric Powder-½ tsp
Mustard -2 tsp
Fenugreek-2 tsp
Mustard-Fenugreek powder-½ tbsp


The Way:


1. In a pan dry roast the mustard seeds and fenugreek seeds for 4-5 minutes on low flame. Take care not to burn them. It starts giving a nice aroma and also the mustard will start spluttering. Then off the flame. Allow it to cool and powder them in a clean and dry mixer jar. You can grind this powder in bulk and use it for all of your pickles


2. Rinse the mango nicely in water. Then pat it dry using a kitchen towel. Then cut the mango into small quarter inch pieces. You can remove the skin or keep it as per your wish. I always keep the skin and discard the seed. After cutting the mango into pieces, add required salt to it and mix well and keep aside in a clean and dry container. If you like, you can leave it like that for 3-4 days for the salt to nicely soak in. Else you can make the pickle instantly as well 



3. Take a pan and heat the gingelly oil (nallennai). Now reduce the flame. Splutter the mustard seeds


4. Then add asaoetida, don't go stingy here :) Add it liberally

5. Now add red chilly powder, turmeric powder and saute for a minute



6. Then add the mustard-fenugreek powder


7. Give a nice mix and then add the cut mango pieces and give a nice stir and switch off the flame 

8. Store the pickle in a clean, dry, glass container. You should be able to see oil floating on the top of the container else chances of the pickle getting spoilt are very high. Leave in a clean place for a day or two for the flavours to soak in and then refrigerate it



Notes:

  • Store in a clean and dry glass container for longer shelf life
  • Refrigerate if possible after a day of making the pickle for longer life
  • Always use a clean dry spoon to take the pickle from the bottle
  • Allow a layer of oil on top of the container for longer life and it prevents from mold formation on top of the pickle

Cheers,

Chitz

Thursday, 16 August 2018

Karuveppilai Podi | Easy Karuvepilai Podi for Idly/Dosa/Steamed Rice | Karivepila podi | Curry leaves powder recipe


I am a fan of this podi recipe of my mom's. It is slightly different from the normal recipes which use more of dal but my mom uses coriander seeds. They give a nice flavour as well as a slightly different taste to the podi. She is a fan of the coriander flavour so she uses more of them in her cooking :) I feel that coz of the coriander this podi tastes more yum with rice and I eat them with rice more than with idly/dosa. Where as Deepak feels this is more yum with idly and dosa and has it only with them. So you get the general feeling right? This recipe is a winner. We make some or the other excuse and finish them off soon ;)  And it is a nice way to include curry leaves in your diet too :) So let's see how this is made.. 




Preparation Time : 25 minutes

Cooking Time : 25 minutes


Recipe source : Ma


Makes : A 200 gm bottle


I Used:


Curry Leaves  - 1 cup 
Urad Dal - 1/8 cup
Coriander Seeds - 1/8 cup
Red Chilly - 2 nos
Jeera/Cumin Seeds - 1 tbsp
Hing/Asafoetida
Salt
-
-
1 tsp
As Needed

The Way:


1. Remove the curry leaves from the stalks and rinse them in water 2-3 times. Sometimes they may contain dirt or sand particles. Hence rinse them thoroughly

2. Then drain them well and spread them in a plate or a flat surface and allow them to dry properly. If there is moisture content the podi will not have a longer shelf life

3. When it is dried properly, take them in a pan/kadai and saute them on low flame till they become crisp and dry. Then keep them aside


4. Then take the coriander seeds and red chilly in the pan and saute. The coriander seeds should slightly change colour and become deep in colour. This would take about 3-4 minutes in low flame. Then remove them and keep aside

5. Next take the urad dal and keep roasting them also in low flame till it changes colour to golden. This would also take around 3-4 minutes. Once done remove and keep aside


6. Now take the cumin seeds and hing and saute on low flame. Once the cumin seeds start to splutter, remove them from flame as well

7. Now take everything in a blender/mixie jar. Add sufficient salt and grind to a coarse powder


8. Preserve them in an air tight container and keep away from moisture. Use a clean and dry spoon to take the podi every time so that the shelf life is not affected

Serve with gingelly (sesame) oil for your idly or dosa or even steamed rice!

Notes:

  • Store in a clean and dry air tight container for longer shelf life
  • Always use a clean dry spoon to take the podi from the bottle

Cheers,
Chitz

Tuesday, 14 August 2018

Koorka Upperi | Kurka Ularthiyathu | Kerala Style Koorka (Chinese Potato) Stir fry


I know that this is not the season for Koorka (Chinese Potato). But I so love them that I have been dreaming about them for the past couple of days :D They are very tasty but slightly difficult to clean ! To know more about them read my Koorka Thoran post. You can actually call this a cousin of potato. But I feel it's more tastier than potato coz of the fibrous feel in that every bite :) I know I'm praising this tuber too much but if you can get past the cleaning and make this stir fry you wouldn't think twice to agree with me ;) And today's recipe is an easy stir fry with koorka and that also without coconut. My family is little partial to Koorka Thoran which is with coconut. But this also tastes excellent. Pair it with moru curry or moru kachiyathu and a non veg ularthiyathu or just some hot pickle, you will definitely go for that extra helping of rice :D So let's dive into the recipe!


Preparation Time : 25 minutes

Cooking Time : 25 minutes


Recipe source : Amma


Serves : 4 persons



I Used:


Koorka-250 gm (around 2 cups after slicing)
Coconut Oil-3 tbsp
Mustard -1 tsp
Curry leaves-2 sprig
Shallots/Small Onions-10 nos
Red Chilly-2 nos
Garlic
Turmeric powder
Salt
-
-
-
5 nos 
¼ tsp
As Needed


The Way:


1. Soak the koorka/chinese potato in water for half an hour to one hour. Then scrape the skin off it using a knife. Alternately you can pressure cook the koorka for 1 whistle and then peel the skin off like you do for a potato. Or there is a third method that is predominantly followed in many Kerala families, you take the koorka in a jute or sack or a gunny bag and hit the bag gently on the floor repeatedly. After a while you can see that the koorka skin comes off easily

2. Once the skin is removed completely, rinse them again in water. Then chop them or slice them, as you prefer, to bite sized pieces


3. Take shallots, red chilly and garlic in a mixer jar and give a coarse blend. 3-4 pulses is sufficient. Do not grind to a smooth paste

4. Heat coconut oil in a pan/kadai. Splutter mustard 


5. Then add the coarsely ground shallot paste. Saute for 3-4 minutes till it's cooked and the raw smell of the garlic and shallots goes off

6. Then add turmeric powder and salt. And then add the curry leaves


7. Now add the koorka and give a stir. Allow it to cook in low flame with the lid of the pan closed. This will take around 15 minutes or so. In between remove the lid and give an occasional stir so that it does not get burnt 

8. If needed sprinkle water. Do not add more water as the koorka will turn soggy. Once cooked, remove from fire and serve


Serve with red rice, moru curry and pappad!

Notes:

  • There are a few ways in which you can clean koorka like
    • Soak the koorka/chinese potato in water for half an hour to one hour. Then scrape the skin off it using a knife. 
    • Pressure cook the koorka for 1 whistle and then peel the skin off like you do for a potato
    • This method is predominantly followed in many Kerala families, you take the koorka in a jute or sack or a gunny bag and hit the bag gently on the floor repeatedly. After a while you can see that the koorka skin comes off easily
  • Always if possible, parboil the koorka, drain off the excess water and use it. Or cook the koorka normally like potato as detailed in this recipe. Pressure cooking the koorka reduces it's taste. It tastes much better while cooked normally 
  • I have used lesser quantity of garlic here as my family prefers it that way. If you like the flavour more then you can add more
Cheers,
Chitz

Thursday, 9 August 2018

Vanpayar Thoran | Kerala Style Red Cow Beans Thoran


I love eating legumes.. And lentils too :) And for me this is one favorite way to eat Vanpayar (Red Eyed Beans).. I loove to pair it with some moru kachiyathu, matta rice and any non vegetarian dry dish. Ahh, bliss :) I like it more when I add some grated coconut to it but Deeps and Dhruv prefer it without coconut. It is such a simple dish and comes in very handy when you run out of stock of veggies :) Only thing to remember is to soak the beans overnight :) So shall we see how to make this yummy & simple thoran..


Serves: 2-3 persons


I Took: 


Preparation Time: 10 minutes

Soaking Time: 8 hours

Cooking Time: 30 minutes


I Used:


Red Eyed Beans/Vanpayar-¼ cup heaped 
Coconut Oil-2-3 tbsp
Mustard
Red Chilly
-
-
¼ tsp
2-3 nos (broken)
Shallots
Garlic
-
-
12-15 nos (sliced)
5 nos (sliced)
Curry leaves-A sprig
Salt-As needed


The Way:




1. Rinse and soak the vanpayar/red beans overnight for around 8 hours. While making the thoran, discard the water. Take the beans in a pressure cooker. Add enough water (around 2 cups) and salt and pressure cook till done. It took me 2 whistles in high and 2 in low. Keep aside


2. Meanwhile peel and slice the shallots and garlic

3. Heat the coconut oil in a pan. Splutter the mustard seeds


4. Then add the sliced shallots and curry leaves

5. Also add in the sliced garlic and saute till they slightly turn colour and become soft (around 6-7 minutes)



6. Now add in the boiled beans/vanpayar and give a stir. Keep on high flame and allow all the water to evaporate off (If you like it semi dry, then you can adjust the consistency accordingly) 

7. Finally add the grated coconut and saute for another minute or two. Switch off the flame and serve with a gravy of your choice



Notes:


  • Do not cook the beans very mushy. It tastes nicer when they are not soggy and just cooked right
  • If you like the dish super dry, then saute coconut first for a minute or two after the shallots and garlic have changed colour. Then finally add the cooked beans
  • if you do not like garlic flavour, you can skip that

Cheers,
Chitz

Wednesday, 8 August 2018

Carrot Beans Thoran | Carrot Beans Poriyal | Kerala Onam Sadhya Recipe


Today's recipe is a simple and easy-peasy side dish with beans and carrot. It is another quick dish that you can prep for your Onam Sadhya :) This is a colourful dish and can grab the attention of toddlers too.. Ohh but not all toddlers and if at all, not always ;) That's the way with toddlers right :D I'm sure everyone has their own way of making this dish and while I was typing out the recipe was thinking if at all this needs to be blogged :D But you know, then I felt this is how I make it and sometimes even I google the simplest of recipes just to get some insight or confidence or coz 'I have not made it before, so let me check' thoughts. So I thought chalo, let me blog it anways ! And so, here's how I make this simple deli thoran with carrot & beans :)


I Took: 

Preparation Time: 15 minutes

Cooking Time: 20 minutes

 

Serves : 3-4 persons


I Used:

Carrot
Beans
Coconut Oil
Mustard
-
-
-
-
100 gm/0.5 cups (chopped) 
100 gm/0.5 cups (chopped) 
1 tbsp
¼ tsp
Turmeric powder-¼ tsp
Salt
Curry Leaves
-
-
As needed
A sprig


To Pulse:


Coconut-½ cup
Green Chilly-1 no


The Way:




1. Scrape away the skin of the carrot. Nip away the ends of the beans. Then rinse them well in water. And chop them finely into small quarter inch pieces.

2. In a pan take the chopped carrots and beans along with ¼ tsp turmeric powder and salt and little water. Allow them to cook covered in a medium low flame until done. Check in between if water is sufficient, take care not to overcook or burn. When cooked transfer to a plate and keep them aside



3. Coarsely pulse together the grated coconut and green chilly in mixie without adding water. Do not grind to a smooth paste. Just 3-4 pulse until all the ingredients get crushed and mixed well would be sufficient

4. In the same pan used to boil the veggies, heat the coconut oil. Splutter mustard seeds and curry leaves



5. Add the ground coconut paste and and saute for 2-3 minutes. Now add the cooked carrot & beans and give a nice stir. Then switch off the flame in a minute or two and serve


Serve along with brown rice, Sambar and pappad or as a side dish in your Onam Sadhya :)


Notes:

  • Coconut is the key ingredient for thoran. So do not compromise on it :)
  • If needed can add 2-3 shallots and a tsp ¼ of cumin seeds while pulsing the coconut. We prefer it this way, so I do not add them
  • If you need a crunch, can add a tsp of urad dal while tempering the mustard as well

Cheers, 

Chitz

Tuesday, 31 July 2018

Zucchini Olan | Kerala Onam Sadhya Recipe | Kerala Style Olan with Zucchini



This is one interesting Kerala Sadhya recipe that has been lying in my drafts for quite a while now. With Onam just around the corner, I thought to post it today so that if any of you want to try some interesting recipes for this Onam can do so :) Yes today's post is an Olan with Zucchini.. Olan is something that is always approved by the hubby, so I try and make as many varieties with the different veggies. Ash Gourd and Yellow Pumpkin are the most common ones used for making Olan, but you can also use Cheranga (Bottle Gourd) or Zucchini as well. While making Olan with yellow pumpkin alone I sometimes skip coconut milk. Believe me, it tastes yum too, a littler more subtle Olan. But with Cheranga and Zucchini, I don't skip coconut milk. Because those veggies as such are bland and coconut milk truly takes the flavour to the next level :) So let's now see how to make this easy and yummy olan with zucchini. If you are trying to make variety dishes with Zucchini, then this is not going to disppoint you for sure ! 



Serves: 2-3 persons


I Took: 


Preparation Time: 10 minutes

Soaking Time: 8 hours

Cooking Time: 20 minutes


I Used:


Zucchini-1 medium sized - ¾ cup heaped (after cutting)
Red Eyed Beans/Vanpayar-¼ cup heaped (after boiling)
Green Chilly-2 nos
Coconut Milk-½ cup
Salt-As needed
Curry leaves-A sprig
Coconut Oil-1 tbsp

The Way:


1. Rinse and soak the vanpayar (red beans - I used 1/8 cup of the beans to soak) overnight for around 8 hours. While making the olan, discard the water. Take the beans in a pressure cooker. Add enough water (around 2 cups) and salt and pressure cook till done. It took me 2 whistles in high and 2 in low. Keep aside

2. While they get cooked, extract the coconut milk and keep ready. I used around ½ cup of grated coconut and ¼ cup of water and ground it in a mixie till the coconut was smoothly ground. Then using a muslin cloth, extracted the milk from the ground coconut


3. Cut and discard the skin of the zucchini. Cut them into thin cubes as shown in the picture. The thickness should not be more than ¼ inch along both width and length


4. Now take the cut pieces in a saucepan and add required salt and green chilly along with little water (¼ cup) and cook it till done. It will take around 12-15 minutes to get cooked


5. If there is excess water after cooking the zucchini, I remove them. Else the coconut milk becomes very thin. Add the cooked beans (a heaped ¼ cup) without water to the veggies. Give a gentle stir


6. Then add in the coconut milk and curry leaves and again give a gentle stir. Check the salt now. Add if required. Once the coconut milk is added, it should not boil. It should only get warm. And it would take about a minute or so. Switch off the flame. Add coconut oil and just swirl the pan


Transfer to the serving dish and serve along with rasam and pickle or as a dish in your Onam Sadhya leaf !

Cheers,


Chitz

Friday, 27 July 2018

Kaya Cherupayar Puzhukku | Ethakka Cherupayar Curry | Kerala Style Green Gram Raw Plantain Mash


My hubby's aunt makes the best puzhukku that I have ever had.. Even if no non vegetarian dishes are there and there is only this puzhukku and some chammanthi and some pappadam, the kanji (rice gruel) sells like hot cakes in the household ;) Actually I started having this puzhukku after marriage only. My mother does not make them. It was the hubby who first made them for me :D But it was the aunt who actually made me fall in love with this dish. You can make it with any veggies, basically tubes like yam, colocassia etc in addition or instead of raw plantain. It tastes just awesome with kanji (rice gruel) and even good with chapathi. You can make it watery or with very less water as per your taste. It's so easy to make and rich in proteins and fibre and makes a wholesome meal with your kanji :)



Recipe Source: Ma


I Took: 

Preparation Time: 15 minutes

Cooking Time: 30 minutes


Serves : 3-4 persons


I Used:

Cherupayar/Green Gram - ½ cup
Kaya/Raw plantain - 1 no - medium sized - chopped into small cubes
Green Chilly - 2 nos - slit
Turmeric powder - ¼ tsp
Salt - As Needed
Coconut Oil - 1 tbsp
Curry leaves - 2 sprigs


The Way:


1. For making this dish you can use either soaked or un-soaked green mung dal. If you soak for 2 to 3 hours, the cooking time will be little less. I soaked my dal overnight

2. Take the green gram in a pressure cooker.Add chopped raw plantain, slit green chillies, turmeric powder and salt

3. Add about 2 cups of water. If un-soaked dal is used, you may add an extra cup of water as it has to be cooked for 4-5 whistles more

4. Pressure cook them till done. I kept in high flame for 2 whistles and another 4-5 whistles in low flame


5. Once done, allow the pressure to release on it's own. Then open the lid and using a spatula or masher, mash the green gram and plantain very nicely

6. Then add water, as per your preference. If you need a more watery consistency add more water. allow it to come to a boil. And when done, switch off the flame. If you do not want it watery, then skip this step

7. Drizzle the coconut oil on top of the puzhukku and add the curry leaves and give a nice stir


Serve with kanji or chapathi as per your wish :)

Cheers,
Chitz