Moong dal is one of the best available vegetable protein sources that can be sneaked in a lot of ways in our diet. This is a healthy breakfast option or an after school snacks. The only time taken is to soak the dal, and then it's quite easy to put together. As dals are hard to digest and so eno is added to make it light and fluffy. You can use a tsp of baking powder or baking soda instead of eno, but in that case add 2tbsp of curd to the batter. Butter is added to enhance the flavours and gets a crispy top. You can use oil instead if you are allergic to butter or health conscious. But do try one with butter to know the difference. Check this out and enjoy if you are looking for a healthy protein alternative.
Preparation time ~ 10 minutes
Soaking time ~ 2 hours
Cooking time ~ 15 minutes
Serves ~ 2 pancakes (6" size)
Author ~ Julie
Ingredients
split moong dal 1 cup
hing (asafoetida/kayam) 1/4 tsp
turmeric powder 1/4 tsp
salt to taste
butter, unsalted 2-4 tbsp
onion 1, fine chopped
corn 1/2 cup
capsicum or green bell pepper 1 fine chopped
carrot 1 small grated
eno 1 tsp
ginger 1 tsp, fine chopped
green chillies 2 fine chopped
for garnish
ginger julienned 1 tsp
beetroot julienned 1/4 cup
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Method
Wash and soak the split moong dal for 2–3 hours.
Add the soaked dal to a blender jar and little water, grind to a smooth paste. Pour in a bowl and add salt, hing, turmeric powder. Add the chopped ginger, chopped green chillies, chopped coriander leaves.
Add the corn, green bell pepper, grated carrot and little water to adjust the consistency.
Add the eno just before making pancakes. Give a gentle mix and don't overdo the mixing.
Heat a pan and add the butter. Add 3 ladleful of batter when hot. Add julienned ginger, beetroot and coriander leaves.
Cover & cook for 5 minutes, or till the edges look browned. Flip and cook on the other side for 2 minutes. Cut in quarters to cook the inside better, add butter as topping. Remove to a plate and make all other pancakes till the batter finishes.
Enjoy warm with the green chutney or tamarind chutney.
NOTES
* Ginger can be added to the moong dal and ground.
* Butter adds flavour and crispiness to the pancakes. You can use oil instead for a low fat version.
* You can add any vegetables of your choice. Don't add more water while grinding, as the vegetables leave out water when mixed.
* Use small round pans so that the cooking takes less time.
* You can use a tsp of baking powder or baking soda instead of eno, but in that case add 2tbsp of curd to the batter.
Chocolate pudding is a simple, tasty pudding that you can make in no time. Am always hunting for simple pudding recipes that can be put together with fewer efforts and gets set. The reason for a search for easy pudding is quite simple because after the elaborate meal preparation, the pudding is an extravaganza as everyone prefers something sweet but not a heavy one though. The best part of this pudding can be prepared beforehand and can be refrigerated till use. Enjoy !!
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 5-6
Author ~ Julie
Ingredients
milk 2 cups
dark chocolate compound 150 gms
granulated sugar 1/2 cup
agar-agar powder 5-7 g (I used 5 g or 1/2 of the packet)
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Method
Chop the dark chocolate in small chunks.
In a bowl, add the milk, sugar and agar-agar powder. Give a quick mix and let the agar-agar absorb well for 15 minutes.
Add the chopped chocolate, give a quick mix. Place on flame and keep stirring until chocolate is melted.
Continue to cook for 3–5 minutes until it's thickly coating the spatula and is thickened.Switch off the flame.
Cool and then pour in trays. Cool completely.Refrigerate until set for 2–3 hours.
De mould on a plate and then enjoy.
NOTES
* Check the sugar and add as per tastes.
* Don't increase the amount of agar-agar as the pudding becomes hard.
Moringa leaves or powder is a powerful antioxidant, rich in proteins, minerals, amino acids and flavunoids. They help to lower blood glucose levels, fight inflammation and helps treat chronic conditions like high blood pressure, diabetes, cancer and so on. Moringa leaves are abundant in Kerala homes but to people who live in cities or who don't get fresh moringa leaves, the powder form is a good option to add to the regular foods. These days, organic and otherwise marketed moringa powder is heavily on demand as is considered one of the super foods. And when you have the fresh leaves at home, it's always better to dry up and stock up for the whole year.
We have plenty of fresh leaves in our native place but away from home, I don't get these fresh leaves every time and so decided to dry up the leaves which is much easier and handy. The drying needs no direct sun and no many efforts too. Check it out, and please do stock it up too if you have fresh moringa leaves in your backyard.
Drying time ~ 3 days
Author ~ Julie
Serves ~ 50-75 g (approx.)
Ingredients
moringa leaves 10 branches
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Method
Inspect the leaves for any small insects/ spiders, shake off. Wash the leaves under running water and remove any yellow leaves.
Pat the leaves with a paper towel to dry up the excess moisture. Pluck out the big branches and keep the smaller stems. Spread and leave under the fan (don't dry under the sun directly as the leaves don't retain the colour or shade dry). I personally prefer drying at room temperature as these leaves are very thin and hardly need much time to dry.
I have not removed the smaller stalks beforehand, as they can be just hand-picked after it's left at room temperature overnight or 5–6 hours. After 6 hours, shake off the smaller stems as the leaves just shrinks and falls off. Collect only the leaves and discard the smaller stems.
Spread the leaves and leave at room temperature for another 2 days till it's dry and crisp.
Store the dried leaves in dry bottles or powder in a blender jar & store. I haven't sieved, but you can always sieve & use.
NOTES
* Shade drying is preferred as to retain the green colour.
Do you love meat with potatoes combo? In Kerala, there are a lot of combos of mixing meat with a veggie like beef koorka curry, beef kaya curry, chicken potato curry. This is another tasty combo of mutton with potatoes. Mutton curry is always a big 'yes' here in whichever form, but we don't buy the meat often as it's red meat and may not be very good for health. This time I prepared mutton biriyani with the mutton and had some leftover meat after that which was not enough to make a curry alone. So thought to add potatoes and try this combo of mutton and potatoes in the north Indian style. I already have a Kerala style Mutton Potato Curry, check that out if interested. Kids totally loved the creamy, tasty curry with chapathis. Check it out if you love this combo.
Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 3-4
Ingredients
mutton 300 gms
potato 2, big cubed
onion 1 sliced
curry leaves 1-2 sprigs
green chillies 2-3, vertical slit
ginger paste 1.5 tsp
garlic paste 1 tsp
coriander powder 2 tsp
hot chilly powder 1tsp
kashmiri chilly powder 1 tsp
turmeric powder 1/2 tsp
garam masala 1/2 tsp
salt to taste
coriander leaves 2-3 tbsp
oil 3-4 tbsp
bay leaves 2
to puree
onion 1 small
tomato 1
Watch on YouTube -
Method
Rinse the mutton under running water and drain water completely. Keep aside.
Wash the tomato & peel the onion. Add to a blender jar and grind smoothly without adding water.Keep aside.
Finally, add in the washed mutton and mix well. Add 1/2 tsp salt and give a quick mix. Cook on high for 3–4 minutes.
Add 1/2 cup water and close the lid. Pressure-cook for 3–4 whistles, or until it's cooked well.
One pressure is released, open the cooker and check if the mutton is cooked well, else cook again till done. Give a quick mix and add the lightly fried potatoes.
Add salt as needed, as the gravy already has salt, and add water if needed. Cook covered for 5–7 minutes.
Check if the potatoes are cooked well and are intact. Don't overcook the potatoes.
Garnish with coriander leaves and switch off the flame. Keep covered for 10 minutes and serve warm with chapathis or naan.
NOTES
* Add the ginger paste slightly more than the garlic paste.
* Depending on the type of meat, cooking time may vary, so just keep a watch. Cook well and then only add the potatoes.
* I have used bot Kashmiri and hot chilly powder, you can use hot chilly powder alone. In that case, adjust the amount as per tolerance.
Do you love dal tadka? I love dal tadka with a simple jeera rice. This is another favourite dal but never showed up in blog till now because as I always say, this is quite simple to put together, and so I never thought of writing it down, and the most common ones made at home never shows up here as I always postpone making video or taking pictures as there is always a next time. However, this time I made up my mind to save this up in the blog and make a video as well. This dal is quite simple but tastes really delicious. I already have a Kerala style churakka parippu curry with the same ingredients but in the authentic Kerala style, check that out too. Don't miss adding the tsp of ghee at the end, as it adds immense flavour. All love this dal at home with all - steamed rice, jeera rice and rotis. Check this out !!
Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 5-6
Author ~ Julie
Ingredients
moong dal (cherupayar parippu) 1/3 cup
lauki (bottle gourd/ churakka) 3 cups
turmeric powder 1/2 tsp
hot chilli powder 1/2 tsp
green chilli 1+1
tomato (nadan) 1
ginger-garlic paste 2 tsp
cumin seeds 1/2 tsp
salt to taste
coriander leaves 2 tbsp
ghee 1 tsp
oil 2 tbsp
Watch on YouTube-
Method
Wash the dal and keep aside. Wash the lauki, peel and then wash again (select tender lauki or bottle gourd). If you get the mature lauki, then scoop out the seedsnad discard. If tender ones, use along with tender seeds. Cut in big size cubes or it will get mashed and overcooked.
Heat a cooker and add cumin seeds.Let it sizzle, add in the ginge-garlic paste. Saute a minute and add the chopped tomatoes.
Slide in the cubed lauki thereafter and saute another minute. Add the spice powders on low flame and salt.
Add the washed moong dal and pour 1-1.5 cups water. Add in one green chilli vertical slit.
Close the cooker and cook for 3 whistles on high flame. Switch off the flame and wait till pressure is released.
Once pressure is released, open the cooker. Check salt and water, adjust if required and bring to a boil for 3-4 minutes or until the dal looks mashed and the dal thickened.
Switch off the flame, garnish with the left out gren chilli, corainder leaves and a tsp of ghee.
Leave covered for 15 minutes and serve warm. Enjoy with chapathis or rice.
NOTES
* Adjust the dal consistency as per needs. If serving as a dry sabzi, then reduce the water to 1/2 cup.
* You can use chana dal or toor dal instead of moong but I personally love moong dal.
* The green chilies along with chili powder adds necessary spice, alter if you like it very spicy.
What are the recipes that you try with raw mangoes before the season ends? I generally use in curries, chutneys and pickles. Pickle is a must to do with raw mangoes as it can be stored for long even after the season ends. How do you like your mango pickle? Very soft blended pieces with spices or a little crunchy like the Punjabi style mango pickle ? I love a little crunchy skin with a tender, fleshy piece of pickle. If you love the same way, then this recipe is for you. This is an instant mango pickle that you can try and use immediately after bottling. As the pickle sits for long, like 3–4 months, the pieces become very soft if you have leftovers or make a big batch. Keep the pickle refrigerated at all times, as there is no addition of any preservative.
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ a bottle of pickle (approx 500g)
Ingredients
raw mango 3 (500g)
green chillie 3-4, chopped
garlic sliced 2 tbsp
ginger sliced, 2 tbsp
curry leaves 2 sprigs
mustard seeds 1 tsp
kashmiri chilli powder 2 tbsp
hot chilli powder 2 tsp
turmeric powder 1/2 tsp
roasted fenugreek powder (uluva podi) 1/2 tsp
asafoetida(kayam podi/ hing)
gingelly oil 3-4 tbsp
salt 1.5 tsp
Watch on YouTube -
Method
Wash and wipe dry the mangoes. Cut the mangoes with skin intact. Cut in bite size cube pieces and discard the seeds. Add a tsp of salt to the cut mango pieces, mix and keep aside.
Finally, toss in the cut mangoes with salted water. Give a quick mix and add 1/2 tsp more salt.
Cook the pickle on high flame for 3–4 minutes until the raw mango pieces become tender.(Don't overcook this step, let the crunch of the skin remain intact). Switch off the flame and leave to cool completely.
Cover and leave the pan covered once cooled for 5–6 hours or overnight. The sauces are nicely absorbed in the mangoes and is ready to use. Transfer remaining to clean dry bottles and refrigerate.
NOTES
* There is no addition of vinegar in this pickle, so keep it refrigerated and thaw the required amount and use.
* If you really want to use vinegar, add 2 tbsp of it when the mangoes are cooking.
Do you love the mango season ? I love a lot and so does everyone in the family too. In India, we get to taste so many varieties of mangoes and mango season is the perfect time to try out so many recipes too. I did post a few new in the blog too using the ripe mangoes and tried out many of the forgotten recipes already posted. Mango salsa was one among them, a perfect dip (no cooking recipe) for any small kitty parties for kids and all will love it too.
Today's post is a Khatti meeti aam ki Chutney (sweet and sour mango chutney).This is a quick recipe that can be prepared in a jiffy. The typical north Indian style chutney with whole spices and powdered spices and sugar or jaggery is added to balance the flavours. I have already posted a chunda (sweet and sour aam pickle) in the similar fashion using sugar, check that out if interested. However, in this chutney, I have used a ripe and raw mango to remove to cut off the sugar and kept it natural in the best possible way. This way, the chutney is balanced with sour and sweet flavours and can be enjoyed by all age groups. Do give this chutney a try and enjoy !!!
Preparation time ~ 5 minutes
Cooking time ~ 5 minutes
Author ~ Julie
Serves ~ a small bowl
Ingredients
raw mango 1
ripe mango 1
fennel seeds (perinjeerakam) 1/2 tsp
cumin seeds (jeerakam) 1/2 tsp
kalonji (onion seeds / karinjeerakam) 1/2 tsp
dry ginger powder (chukku podi) 1/4 tsp
turmeric powder 1/4 tsp
chilly powder 1/2 tsp
raisins 1 tsp
water 1/4 cup
salt 1/2 tsp
oil (any neutral) 1 tbsp
Watch on YouTube -
Method
Wash, peel and cut the mango in pieces, both raw and ripe. (Try selecting the ripe mango bigger than the raw one so that the sugar in the ripe mangoes balances the flavours. Also, try and select ripe mangoes that can be easily mashed.)
Add in the dry ginger powder, turmeric powder, chilly powder and salt. Add 1/4 cup water, cover and cook for 3–5 minutes on medium flame.
By now, the ripe mangoes are cooked well and mashed. The raw mangoes are cooked and turns soft but is not mashed. At this stage, continue to cook for another minute or so to get a desired consistency. Switch off the flame and leave to cool. (The chutney thickens slightly on cooling).
Enjoy or store in airtight glass bottles in fridge for 10 days after cooling.
NOTES
* Try selecting the ripe mango bigger than the raw one so that the sugar in the ripe mangoes balances the flavours.
* Also, try and select ripe mangoes that can be easily mashed o cooking without many fibres too.
* You can make this chutney without adding ripe mangoes, but in that case you will have to add sugar or jaggery to balance the flavours.
* Adding dry ginger powder is optional, but fruits like mango tends to upset the tummy, so I added 1/4 tsp of dry ginger powder. You can omit if you don't wish to.
I have always had a bottle of homemade hair oil since childhood. My mom used to make different types of hair oil and used to massage my hair. The base oil was always coconut oil right from the beginning as am from the land of coconuts, Kerala. The herbs and spices kept changing as per needs from time to time. As I started living away from parents after marriage, I continued to experiment different kinds of oil and few of which have already posted Homemade Amla Hair oil &Homemade Aloe Vera Hair oil. I don't claim to have very long hair, but I still have the volume and density of the hair intact compared to the women of my age. The hair fall is minimal, and the shine is excellent. I don't use any styling gels or hair colours. My hairs had started greying 6–7 years back as the natural process of aging in the front of the scalp which is still present but after using this oil for more than a year now, I can confidently say that the white strands haven't increased. I added dried rosemary (bought from Amazon) and kalonji seeds a year back and have seen a remarkable difference. Apart from the benefits of rosemary, this herb imparts a soft smell to the oil which is very calming. I have used for my family members and they have also noticed good results. Do give this oil a try at home, use it for at least 3- 6 months for noticeable difference and leave me feedback.
DISCLAIMER : There is no scientific proof to claim that the oil is 100% beneficial to all age groups. I have tried this personally on my hair, my family and dear ones who have used and found beneficial results after using this oil. Prepare and use the oil at your own discretion.
Preparation time ~ 10 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ 480 ml of oil
Ingredients
coconut oil 500 ml
aloe vera 3" piece
amla 2
Indian borage leaves (panikoorka) 2
curry leaves 2–3 sprigs
whole peppercorns (kurumulakku) 1/4 Tsp
fenugreek seeds (uluva)1 Tsp
kalonji seeds (onion seeds/ karinjeerakam) 1 Tbsp
dried rosemary 1 Tbsp
BENEFITS OF EACH OF THE INGREDIENTS ON HAIR OIL(omit any of the ingredients as per your hair and scalp conditions)
1. COCONUT OIL
Coconut oil is an ancient medicinal oil used in Kerala for different ailments, especially the skin infections. For the scalp, this oil helps to hydrate and softens the hair. They also contain high levels of lauric acid that reduces the yeast growth, which ultimately reduces scalp flakiness and dandruff. The moisturizing effect of coconut oil helps the breakage of hair and promotes longer hair. This oil also prevents protein loss from the harsh sun, wind and other pollutants.
2. ALOE VERA
Aloe vera contain vitamin A, C and E that promotes hair growth and shine. The aloe gel also contains Vit B12 and folic acid that prevents hair loss. The gel also cleanses the scalp and keeps the hair shiny and soft. The aloe vera also has fatty acids and amino acids that play a part in the healthy hair follicles. Seborrhoeic dermatitis like conditions that cause itchiness and flakiness is controlled by the use of aloe vera oil. Aloenin is the chemical compound in the plant that is known to promote hair growth and less breakage, thereby improving the overall hair conditions.
3. AMLA (INDIAN GOOSEBERRY)
Amla is a rich source of vitamin C, B5, B6 and is rich in potassium, copper and manganese. They are rich, so promotes hair growth, increases blood circulation to the scalp. The amla ha cooling properties thereby reduces stress related hair loss.They help treat many scalp conditions like dandruff, psoriasis and dermatitis. Vitamin C is a powerful antioxidant that fights free radicals that cause hair loss and prevents premature greying. Amla in oil also increases collagen, that strengthens hair, prevents breakage and promotes hair growth.They have phytonutrients that improve the blood and oxygen to the scalp and promote hair growth. Amla is a good moisturiser and so prevents the damage from pollutants, sun and wind at bay.
4. INDIAN BORAGE LEAVES (Panikoorka)
Indian borage leaves treats flaky scalp and hair fall issues. It strengthens hair strands and promotes hair growth. They also have therapeutic effects for reducing cold and sinus infections, headaches. These leaves also have antibacterial properties that prevent bacterial infections that may cause hair loss.
5. CURRY LEAVES (Karivepila)
Curry leaves contain vitamin B, C and anti oxidants which contribute to cellular regeneration and promotes healthy blood circulation to the blood vessels in the scalp.The anti oxidants in curry leaves help in reducing hair thinning and hair loss. The amino acids retains the hair strength and imparts the shine to the hair.Curry leaves have a protective effect on oxidative stress, thereby calms the scalp. Curry leaves have many vital nutrients that reduce premature greying of hair. The vitamin B5 present in curry leaves fights split end formation and breakage, and strengthens the hair from the roots. Curry leaves also have antifungal, antibacterial and anti-inflammatory properties and so improves the overall scalp health.
6. FENUGREEK SEEDS
Fenugreek seeds are rich in folic acid, vitamin A, C and K, nicotinic acid and proteins. The fenugreek seeds nourish hair follicles, strengthens hair strands, prevents hair fall there by boosts volume and density. These tiny seeds are also known to strengthen hair shafts and prevents hair breakage. The usage of the seeds in oil improves blood circulation and prevents dandruff, flakiness and drying.
7. BLACK PEPPERCORNS
Black Peppercorns are known sources of vitamins, minerals and anti oxidants. Black pepper is a rich source of vitamin C that removes dead skin and nourishes the scalp, and so helps prevent dandruff. Peppercorns are rich in vitamin C and K and antioxidants that help in the regeneration of hair strands and keeps the hair follicles strong. Vitamin B6 and copper rich so prevents premature greying and nourishes blood flow to the scalp, which also strengthens hair follicles. The anti-inflammatory properties along with anti oxidants promotes the hair growth and for a heathy scalp.
8. DRIED ROSEMARY
Dried rosemary promotes hair growth and thickness, reducing hair loss and dandruff, stimulating circulation in the scalp and potentially reducing greying hair. Rosemary oil has anti-inflammatory properties, promotes nerve growth and improves blood circulation. Rosemary contains carnosic acid, which helps to heal and revitalize the scalp's nerves. Regular application of this oil reduces new grey hairs.
9. BLACK SEEDS (ONION SEEDS/ KALONJI SEEDS)
Kalonji seeds or onion seeds contain thymoquinone which can stimulate hair follicle and improve hair growth. They also have anti-inflammatory, antifungal and antibacterial properties and contain antioxidants that protect hair from damage. These seeds are known to reverse hair damage and promotes hair growth. These seeds are known to condition the hair strands and makes the hair less dry and frizzy. The nutrients in kalonji seeds prevents premature greying of hair and maintains the natural pigment for a long time.The regular use of kalonji seeds in oil adds shine to the hair, prevents hair loss and breakage. The kalonji seeds help to nourish the scalp by regulating the sebum production and has antifungal properties.
Watch on YouTube -
Method
Slit and cut the aloe vera. Scoop out only the gel. (I am sensitive to aloe vera and doesn't suit me much if I use with the peel. So use only gel.)
Crush the amla pieces, remove and keep aside after removing seeds. Add the aloe vera gel, Indian borage(panikoorka) and curry leaves. Crush well in a mortar and keep aside.
Heat coconut oil (500 ml) in an iron or cast iron kadai or wok. To this add the spices, followed by crushed amla and crushed aloe vera gel, panikoorka and curry leaves. Mix this well and cook on low flame for 25–30 minutes.
There will be lots of bubbling and frothing due to the aloe vera, which will settle down as it gets cooked. All the contents including the leaves will turn brown and the frothing will settle down completely. Switch off the flame and leave to cool. Cover after cooling and leave for 7–8 hours. Sieve the contents after 8 hours, pour in bottles and keep at room temperature.
Massage the hair oil for 10 minutes, leave for 20 minutes and then wash off with a mild shampoo and conditioner.
NOTES
* You can always a bit of the quantity of the herbs and spices as per the needs but don't increase the amount of kalonji as it has a strong smell which may reduce the smooth soft smell of rosemary.
* Use an iron kadai for best results, as it helps when the oil is kept for 7–8 hours covered.
* The excess use of aloe vera in making oil makes the hair very soft. So add accordingly. 3"piece is good enough.
* The aloe vera can be cut just like that without scooping out the gel too. I am sensitive to aloe vera and doesn't suit me much if I use with the peel. So use only gel. Always tilt and keep the cut side down for sometime before using the aloe vera, as the sap causes skin irritation.
Mango bread pudding is a tasty melt in mouth dessert that can be whipped and set in no time. Quite easy to prepare and tastes delicious. I am always fascinated towards less complicated desserts which hardly takes much time to put together as this is the last item to prepare at home and after an elaborate meal, I hardly find time to prepare lengthy desserts. So, for people who love simple to go desserts, then this is a great choice to try before the mango season ends. Check it out !!
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 7-8
Author ~ Julie
Ingredients
ripe mango 2
bread slices 7-8
whipping cream 1 cup
granulated sugar 1/2 cup
custard powder 2-3 tbsp
milk 2 cups
pistachio slices 2 tbsp
Watch on YouTube -
Method
Remove 1/4 cup milk and bring the remaining to a boil in a pan. When the milk is heated, add the sugar to dissolve. Keep stirring to prevent the milk from getting burnt at the base of the pan.
To the remaining milk, add the custard powder and mix without lumps. Add this mix to the boiling milk and cook till thickened. Continue to stir till you finish and switch off the flame. Leave to cool.
In another bowl, add the whipping cream and whip until soft peaks. Keep aside.
Trim the edges of the bread slices and keep aside.
Whenever we talk about Kerala meals, it's always the seafood meals that's enjoyed by most of the people through generations. As per the geographical location and by the sea coast, fish is available in abundance and enjoyed by most communities. Fish curry and fish fry are both delicious in its own way. Fish fry is not very healthy though, but kids love the fry more than the curry.
This is a special kind of fish fry that you can prepare with simple ingredients from the pantry, but the masala is not the same as the regular fish fry. This is slightly different from our usual masala and tastes crisp and delicious. Check this out !!
Wash the fish under running water, drain water. Keep aside. I have used sheelav fish (barracuda) here.
In a blender jar, add the whole pepper corns, ginger, garlic, shallots, tamarind, turmeric powder, salt and coconut milk. Grind to a smooth paste.
Apply this paste on the fish pieces and marinate for 30 minutes -1 hour. Finally, add the rice powder and mix well.
In a pan, add oil and then slide in the curry leaves followed by the marinated fish pieces. Cook on medium flame on both sides. Drain from oil when done. Enjoy warm !!
NOTES
* You can use any firm fish for this recipe.
* Adding coconut milk adds a sweetness and balances the flavours.
* Adding rice powder adds crispiness to the outer coating.
Pumpkin is a versatile veggie and so can be used to make stir fries, curries, pies, preparing muffins, soups. However, this is not my favourite veggie. But I love to incorporate this veggie as much as possible after learning the benefits of pumpkin. This veggie is rich in antioxidants, vit A and vit C. They reduce the risk of cancer and improves eyesight, heart health. It also a low calorie food, makes you feel fuller for a long time which makes it a great choice for dieting. I have already posted the mathanga curry and mathanga payaru erissery which are the tastiest form that I loved most with pumpkin. This stir-fry is the latest addition to the weekly menu, as my kids don't like the curry version and don't like the mashed pumpkin style dishes. So this stir-fry is perfect for those kind, and is very simple to prepare. Do give this a try and enjoy with steamed rice !!
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 4-5
Author ~ Julie
Ingredients
shallots 8-10
garlic cloves 6-7
pumpkin sliced 4 cups (500g)
curry leaves 2 sprigs
turmeric powder 1/2 tsp
kashmiri chilli powder 1/2 tsp
hot chilli powder /4 tsp
fennel seeds 1/2 tsp
salt to taste
coconut oil 2tbsp + 1 tsp
Watch on YouTube -
Method
Wash, peel and cut the pumpkin in thick strips. Keep aside.
Crush the shallots and garlic and keep aside.
Heat oil in a pan and add fennel seeds. Wait to sizzle and then add the crushed shallots, garlic mix along with curry leaves.
As mangoes are seasonal, do you wish to have this fruit throughout the year ? I would love to have this fruit as much as possible and so try to make use of the ripe fresh mangoes in the best possible ways. Mango frooti is one drink that I enjoyed as a kid, and that was bought once in a blue moon, though. But all store brought drinks do have some preservatives.
Homemade mango frooti is one such healthy drink that you can try making at home and surprise your guests with this chilled drink. This frooti can be preserved for 10 days in the fridge, I have personally used within 10 days, but I think you can extend a few more days if you preserve it in small batches. I have used the pressure cooker to prepare this drink, which is quite simple and faster. Check this simple recipe and enjoy this fruit as much as possible.
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 6 glasses
Author ~ Julie
Ingredients
ripe mangoes 2, cubed
raw mango 1, cubed
granulated sugar 3/4 - 1 cup
water 4 cups + 1 cup
Watch on YouTube -
Method
Wash, peel and cut the mangoes in cubes.
Add the mango pieces to a pressure cooker and add a cup of water. Place on flame and cook for 2- whistles. Switch off the flame and wait till the pressure is released. Then open the lid, and mash the mango pieces using a potato masher.
Add the granulated sugar when hot and mix until the sugar is dissolved. Pour the contents in a clean dry bowl through a strainer. Add little water to the residue and extract the pulp as much as possible.
Add the remaining measured water little by little and give a quick mix until smooth. Serve in glasses or refrigerate in clean dry glass bottles.
NOTES
* You can add up to 1 cup of sugar, depending on the sweetness of mangoes.
* As it is preservative free, you can preserve the frooti in fridge for a maximum of 10 days.
* Use clean, dry glass bottles to prevent any contamination and reactions.
* The amount of water depends on the thickness of the pulp received, so add water little by little and stop once you receive the desired consistency.
Looking for some guilt free snacks ? Then go ahead and give this filling snacks a try. Jackfruits are in season in Kerala now, how about in other parts of the world?
This is a healthy quick fix snack that you can prepare on an iron griddle. I used my dosa griddle. Ripe jackfruits work best for this snack, however you can use over ripe plantains too. This is a simple Kerala style snack that you can prepare instantly and enjoy warm.
Remove the seeds from the jackfruit bulbs.Cut it small and keep aside.
Heat a pan and add the cut jackfruit bulbs. Cook the jackfruit until it's soft, switch off the flame and leave to cool. I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas. Rest of the cooked jackfruit was frozen, made these adas again after two weeks.
Add the wheat flour, grated coconut, cardamom powder and give a quick mix. Prepare a loose dough, I haven't added any water as the cooked jackfruit mix was enough to make the dough.
Heat an iron griddle, I used my dosa tawa (you can use non-stick tawa too but may not get crisp adas). Scoop out a big lemon size dough and place on the hot griddle. Dip the fingers in water and spread the ada evenly to a round shape (don't touch the griddle at any point as it's very hot, spread over the dough).
Wait for the ada to lightly brown, add ghee on top and flip the ada. Cook evenly until crisp. Remove to a plate.
Repeat, making all the ada till the dough finishes. Makes 7-8 adas with this measure.
Enjoy with black coffee / black tea.
NOTES
* I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas, rest of the adas was frozen and made these adas again after two weeks.
* I used my dosa tawa, but you can use non-stick tawa too (may not get crisp adas).
* Don't touch the griddle at any point as it's very hot, spread over the dough with wet fingers.
* Depending on the sweetness of the ripe jackfruit bulbs, alter the amount of jaggery. This was very sweet so added only little jaggery syrup.
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