Artichoke Bhaji

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Artichoke Bhaji

Artichoke Bhaji

Our friend Manohar recommended this recipe to me. I prepared this dish and it is very tasty.

Ingredients

• Frozen artichoke,pieces........ 1packet
• Soya bean............................ 1packet
• Onion seeds (Kalonji)............2tsp
• Chilli powder.........................1/2 tsp
• Turmeric powder....................a pinch
• Salt to taste

Method

• Heat a pan with 2tsp oil add onion seeds and when it fried add beans and artichoke.
  Add turmeric powder and chilli powder. Stir in between. 
• When the artichoke is cooked, remove to serving bowl.

Edichakka Thovaran ( Tender Raw Jack Fruit Curry)

 













This recipe is famous in Kerala. Chakka means jack fruit and we use tender raw jack fruit for this recipe. I love this curry very much.During the  jack fruit season, I prepare this dish. In March we went to Kerala and our cousin prepared this edichakka thovaran especially for me. In Mumbai you can get cleaned and cut edichakka to make it easy for us to prepare.In USA you can get cut frozen edichakka pieces (daily delight)and I tried with that it came out pretty good.

• Prepare Time........5 min
• Cook Time............10min
• Serve....................10

Ingredients

• RawTender Chakka............ 2 kgs
• Grated Coconut...................1cup
• Green Chilies.......................3
• Curry Leaves.......................few
• Mustard Seeds.....................1tsp
• Urad Dhal............................1tsp
• Chili.....................................1 
• Salt to Taste

Edichakka Thovaran

• Boil the edichakka pieces with water
• Add half tsp turmeric powder.
• When it is cooked (press with the finger and see. 
• Remove all the water and grind only one round to make it coarse.
• Heat a tawa add mustard seeds, urad dhal , broken chili and curry leaves. 
• When mustard seeds splutter add the mashed chakka, coconut. ( Grind coconut and green chilli into coarsely) .
• Mix well. Serve this thovaran with sambar rice/ rasam rice.

Kaduku Manga

Kaduku Manga

Kadukumanga

• Small Mangoes..............2kgs
• Chilli powder................1cup
• Salt..............................1cup
• Mustard seeds ............1/2 cup

Method

• Clean the mangoes , wash and spread in a paper.
• When they dries measure it with cup 
• If it is 8 cups, 1 cup salt.1cup chilli powder and half cup mustard seeds
• First add salt with the mangoes and keep for a day. 
• After two days mangoes shrink with lots of water.
• Fry the mustard seeds into powder and grind with little salt water from the mangoes into fine paste. 
• Mix chilli powder and mustard paste and stir nicely
• .Keep in airtight bharani or jar .
• You can keep this pickle for minimum a year. 
• This can be eaten with curd rice.

Healthy Vathal kuzhambu

Ingredients

• Manathakali Vathal..................2tbsp
• Tamarind Paste.......................1tsp
• Hing.......................................1 pinch
• Turmeric Powder....................1 pinch
• Curry Leaves...........................few
• Mustard Seeds........................1 tsp
• Salt to Taste

To make powder/paste

• Tur Dhal....................................2tsp
• Urad Dhal..................................2tsp
• Chana Dhal................................2tsp
• Jeera.......................................1/4 tsp
• Pepper Corns...........................2tsp
• Methi Seeds............................1/2 tsp

Fry these ingredients without oil and powder them coarsely.
or grind them in a blender

Method

• Heat a pan with oil add mustard seeds,manathakali vathal, methi seeds, jeera,,curry leaves and hing.
• Take tamarind extract add the paste, turmeric powder and salt, and boil it .
• When it becomes thick remove and serve with rice and parippu thogayal.
• This kozhambu can be kept for many days..

Onion Paratha

Onion Paratha

Ingredients

• Onion .........................1
• Green Chilli ...............2
• Chilli Powder.............1/2 tsp
• Pepper Powder.........1/4 tsp
• Coriander Seeds.......1tsp
• Kasturi Methi .............2 tsp
• Wheat Flour ............. 2 cups
• Salt to taste

Method

• Make a dough adding water to the flour. 
• Apply little olive oil and keep. chop the onion, chilli
• Mix all the spices except salt in very finely chopped onion. 
• Salt added at this stage will make the mixture wet. 
• Roll one ball of dough into a small round. 
• Put 1 tbsp of mixture in its center and sprinkle a pinch of salt over it.. 
• Add little oil and wrap that like stuffing and roll into a chapathi with the help of flour.
• Heat a griddle place this paratha and cook on both sides with oil or ghee. 
• Serve this with bhaji or curd.

HAPPY DIWALI TO ALL

Diwali Graphics

Corn Bhaji

Corn Bhaji

 

Ingredients

• Frozen Corn ....................      2 cups
• Lemon Juice..........................1 tsp 
• Onion Finely Chopped......... 1/2 cup
• Small Tomato. Chopped.... ..1/4 cup
• Chili Powder........................ 1/2 tsp
• Mustard Seeds,,,,,,...............,1 tsp
• Turmeric Powder...................1 tsp
• Coriander Leaves..................few
• Salt to Taste

Method

• Heat a pan with oil add mustard seeds and when it splutters add onion and fry it .
• Add tomato salt turmeric powder and corn
• When the corn cooked serve hot with chapathi or rice
• Pour lemon juice. Decorate with coriander leaves.

Urundai Kozhambu

Ingredients

• Dhal...............2cups
• Raw Rice....... 2tsp
• Red Chilli........4
• Hing..............1 pinch
• Salt to Taste

Gravy

• Tamarind Paste.......1tsp
• Sambar Powder......3tsp
• (use chilli powder+coriander powder)
• Hing.......................1pinch
• Curry Leaves............few
• Salt to Taste

Method

• Soak the dhal and rice for 3hours.Grind coarsely adding chilli salt and hing.
• Do not add water.
• The dough should be thick Make small balls(urundai).and keep.
• Heat a pan add tamarind juice, turmeric powder sambar powder and hing.
• When it boils, drop the balls one by one slowly. 
• Let it boil so that the Urundais cook well
• When the small balls float add curry leaves.Heat a pan with 1tsp oil add mustard seeds. 
• When it splutters add to the kozhambu Serve this kozhmabu with rice and paruppu thogayal

Red Swiss Chard Thovaran ( Poduthuval)

Red swiss chard thovaran

Chopped swiss chard

Red swiss chard

Ingredients

• Red Swiss Chard......... ..........1 bunch
• Moong Dhal............................1/4 cup
• Grated Coconut..................... 2 tbsp
• Turmeric Powder....................1/2 tsp
• Oil..............................................2 tsp
• Mustard Seeds.........................1tsp
• Urad Dhal...................................2 tsp
• Red Chili......................................1
• Salt to taste

Method

• Wash the chard thoroughly and chop them. 
• Heat a pan with oil, add mustard seeds, urad dhal and chilli. 
• When the mustard seeds pop up, add the chopped chard , dhal, turmeric and salt.
• Add coconut when the chard cooked well. 
• Very tasty curry is ready to serve for chapathi or sambar rice.
• This recipe is good for diabetes(omit coconut)

Muli Thogayal (White Radish Chutney)

Muli Tugayal

• White Radish(Muli) Cut in Round .....2cups
• Small Onion.....................................20
• Garlic..............................................3
• Red Chili.........................................5
• Tamarind..Paste...............................1tsp.
• Grated Coconut...............................5tbsp
• Curry Leaves ..................................few
• Salt to Taste

Method

• Heat a pan with oil chilli, garlic fry them.
• Then add the small onions fry for 5 more minutes
  last put the muli and fry them 
• When the muli's smell goes remove from the gas.grind in the mixie adding salt,coconut and tamarind.
• Season with mustard seeds and curry leaves.