Vegetable Kuruma

Vegetable Kuruma

Ingredients

• Onion......................2
• Capsicum................1
• Beans......................20
• Potato.....................1
• Cauliflower Florets...8
• Garlic .....................2
• Ginger.....................small piece
• Grated Coconut......1/2 cup
• Cardamom..............3
• Kuskus...................1tsp
• Cashew Nuts...........20
• Cinnamon ...............1/2 tsp
• Clove......................3
• Salt to Taste

Method

• Cut one onion into small pieces. and other onion into big pieces.
• Heat a pan with oil add cardamom, cinnamon,clove and cashews .
• Fry a little and then add the big pieces of  onion, garlic and ginger and keep to cool.
• Add coconut, kuskus and grind into paste.
• Cut all the vegetable into small pieces.
• Heat a pan with oil add  vegetables, salt and the ground mixture.cook them. 
• If the gravy is thick add little water.

Gobi Mutter Masala

Ingredients

• Cauliflower.....................1
• Peas...............................1cup
• Tomato Puree.................1/4 cup
• Clove..............................3
• Aniseed...........................1/4tsp
• Cinnamon........................1piece
• Oil...................................2tbsp

To Make Paste

• Garlic...............................1
• Cumin Seeds.....................1tsp
• Chili Powder....................1tsp
• Dhania.............................1tsp
• Onions.............................1
• Green Chilies....................3
• Cashew Nuts...................10
• Turmeric Powder..............1/4 tsp
• Salt toTaste

Method

• Grind all the ingredients into coarse paste,
• Wash and cut the cauliflower into big pieces  and boil it in water with the peas..
• Heat a pan with oil add cinnamon, cloves and aniseed.
• Add the ground masala and fry it in a low flame till oil separates from it..
• Mix the boiled vegetables, salt, turmeric powder and little water. 
• When the gravy becomes thick add tomato puree and mix well. 
• Garnish with coriander leaves or curry leaves. Serve with chapathi /rice.

Healthy Cucumber Soup

Ingredients

• Cucumber.......................................2
• Avocado.........................................1
• Lemon Juice...................................1tsp
• Butter milk.......................................1cup
• Pepper& Salt to taste
• Coriander Leaves ..........................few
• Red Bell Pepper Chopped...........2tsp

Method

• Remove the skin of cucumbers and cut pieces. Remove the pulp of  avocado. 
• Put all in a blender and make smooth paste. 
• Remove in a serving bowl  and decorate with  red pepper pieces, and coriander leaves. 
• Very tasty and healthy too.

Edamame Salad

Ingredients

• Edamame...................1cup
• Carrots.......................3
• Radish........................1
• Red Pepper................1
• Green Apple..............1
• Jalapeno Pepper.........2
• Lemon Juice..............2stp
• Coriander Leaves.......few
• Olive Oil....................2tbsp
• Salt to taste

Method

• Chop the carrot, radish, red pepper green apple, edamame and jalapeno into small pieces. 
• Add salt,olive oil lemon juice and chopped coriander leaves. 
• Mix all the vegetables.

Kathrikai Koottu (Egg Plant Curry)

Ingredients

Kathrikai Koottu

• Kathrikai (Big)..............................1
• Chana Dhal.................................1/2 cup
• Red Chili.....................................3
• Urad Dhal....................................2tbsp
• Grated Coconut...........................1cup
• Tamarind Paste.............................1tsp
• Salt to Taste
• Mustard Seeds.............................1tsp
• Curry Leaves...............................few

Method

• Heat a pan with little oil, add chili and urad dhal. When the dhal becomes golden remove and grind with coconut and keep.
• Wash the kathrikai and cut into pieces. Boil water. add kathrikai, chana dhal, salt and turmeric powder.
• When kathrikai is cooked add the coconut paste and let it boil only once.
• Heat a pan add 2tbsp of  coconut, mustard seeds, urad dhal and curry leaves. When the mustard seeds crackle add to the koottu.

Olan

Olan, kalan and Avial are the important dishes in festival days. Olan is a typical Kerala (Palghat) recipe. It is very simple recipe.This is gluten free/vegan

Ingredients

White Pumpkin.(Elavan)Chopped into pieces.               .1 cup

Yellow/pacha pumpkin.Chopped into  pieces                  1 cup   

Black Eyed Peas (van Payaru)...................................1/2 cup

Green Chilies(Slit)                                                     4

Grated Coconut........................................................1/2cup

Coconut Oil..............................................................1tbsp

Curry Leaves............................................................few

Salt to taste

1. 

   Olan

Method

• Soak the black eyed peas into water for 5 hours. and pressure cook them
• .
• Extract coconut milk by grinding the grated coconut. (half cup thick milk and half cup thin milk)
• 
  
• Boil the vegetables and black eyed peas with thin milk. 
• 
  
• When the vegetables are cooked add salt and thick coconut milk,coconut oil and curry leaves
• .
• Mix well

Bhindi Fry (Okra Fry)

Ingredients

• Bhindi (Okra)................1kg
• Chili powder................2tsp
• Asafoetida...................1/2tsp
• tTurmeric Powder.........1/4 tsp
• Mustard Seeds.............1tsp
• Urad Dhal....................2tsp
• Red Chili.........................1
• Salt to taste

Method

• Wash the bhindis and dry them .
• Slice them into lengthwise.
• Heat a pan with 2tsp oil add mustard seeds, urad dhal and broken chili.
• When the mustard crackles add the bhindi, turmeric powder, salt asafoetida and chili powder.
• When the bhindis become tender remove into serving bowl.
• Don't add any water.
• It is important to dry the bhindis completely before slicing  otherwise they become mushy

Malai Kofta

Ingredients

• Beans…….............½ cup
• Potatoes….............!/4
• Carrot……............¼
• Peas……...............¼
• Tomatoes…............½
• Bread crumbs….....2tbsp
• Corn flour……......1 tsp
• Onion…................1
• Ginger…................½ tsp
• Garlic….................½ tsp
• Cream…...............1 cup
• Cashew nuts……..3tbsp
• Poppy seeds……..1tsp
• Chili powder…….1tsp
• Coriander Leaves…few
• Salt to taste

Method

• Cut the onion into long pieces. Boil the tomatoes and make a puree of it .
• Make the cashew and poppy seed paste.
• Cut all the vegetables into small pieces and cook them. .
• When it is cooled, add the breadcrumbs, corn flour, salt and chili powder. 
• Mash them nicely and make balls, deep fry them. 
• Heat a pan with oil add ginger garlic paste, onion and fry them. 
• Add turmeric powder chili powder, dhania powder, salt,  cashew paste and tomato puree. 
• Cook for 10 minutes Add water if needed. 
• Serve the kofta in a serving dish, 
• Pour the hot gravy on them. 
• Sprinkle coriander leaves.

Puliyodarai (Puliyin sadham)

Puliyodarai (Tamarind Rice)
This rice famous in South India. This is one the rices ,we make on Pathinettam perukku. Adi masam)When we travel we take this rice and vathal. It is so tasty.

Ingredients

Puliyodarai

Raw Rice                     1cup
Tamarind Paste            1tsp
Red Chili                       4
Chili Powder                 1tsp
Asafetida (Hing)            1tsp
Turmeric Powder          3tbsp
Mustard Seeds             1tsp
Chana Dhal                  2tsp
Urad Dhal                     2tsp
Roasted Peanuts         2tbsp
Curry Leaves               few
 Salt to Taste
Method
Cook the rice in pressure cooker.
Heat a pan with oil add mustard seeds, red chili, urad dhal, chana dhal, Hing and curry leaves.
When the mustard seeds crackle add the tamarind paste, turmeric powder and salt. 
Add little water and boil. When the mixture thickens add the cooked rice and 2 tsp oil and mix well, 
Add roasted peanuts. Serve with pappads or fried vathals.

Lemon Pickle

• Prepare Time.....................15 min
• Serve.................................25

Lemon Pickle

Lemon pickle could be eaten in small quantities with yogurt rice. It has a hot and sour taste. You could also eat it with plain cooked rice.

 












Ingredients

• Lemons.(Cut Into Small Pieces)...............6
• Red Chilli Powder............. ....................6 Tbsp
• Fenugreek(Methi) Powder ................ ...2 tsp
• Sesame Oil............... ...........................4 tbsp
• Mustard Seeds.....................................1 tsp
• Asafoetida (Perunkayam) Powder ..... 1 tsp
• Salt to Taste

Method

• Mix salt, chili powder, fenugreek powder and hing with the cut lemons .
• Heat a pan with oil, add mustard seeds. 
• When it crackles, add to the mixture and stir nicely. 
• Keep the pickle in a clean bottle (do not store in plastic container). 
• Once bottled, avoid touching it with fingers and use only a clean spoon to remove it from the bottle.
• Using the wet or damp things is a sure way to spoil the pickle.