Ginger Chutney(Inchi Thogayal)

Ginger chutney. Inchi Thogayal (Adarak Chutney)

Inchi Thogayal (Ginger Chutney)

Ingredients

• Ginger………………2” long
• Tamarind…………....small ball size
• Urad Dhal…………..2tsp
• Chana Dhal…………2tsp
• Dhaniya…………….2tbsp
• Mustard Seeds…… 1tsp
• Cumin Seeds………1tsp
• Curry Leaves………few
• Jaggery…………….2tbsp
• Red Chili…………..6,
• Salt to Taste

Method

• Wash and clean the ginger and chop into pieces
  
• Heat a pan with oil add cumin seeds, chana dhal, urad dhal, dhania and red chili and fry them till the dhals change into golden.
  
• Grind all the ingredients with ginger, jaggery , tamarind and salt.. Add little water if needed.
  
• Heat a pan with oil add mustard seed and curry leaves. When the mustard splutters add to the chutney.
  
• Serve with idli/dosa/upma/rice.

Cabbage Kofta

• Shredded Cabbage................2cups
• Besan....................................1cup
• Cumin Seeds.........................1/2tsp
• Ginger...................................1tsp
• Green Chili............................2tsp
• Coriander Leaves...................few
• Salt to taste

Gravy

• Tomatoes...............................2
• Asfoetida...............................1tsp
• Ginger....................................1/2 inch
• Green Chili.............................1
• Turmeric Powder....................1/2tsp
• Chili Powder..........................1tsp
• Chopped Coriander leaves.....3 tbsp
• Coriander Powder................1tsp
• Chick Peas. flour..................1tsp
• Yogurt..................................2tsp...

Method

• Mix all the ingredients for kofta and make a dough to fry.
• Heat a pan with oil and  drop small ball of dough into the hot oil .
• Fry the koftas.till they become golden brown..
• Make a tomato puree with ginger and green chili 
• Heat a pan with oil add cumin seeds, When it fried add besan,  for 2minutes.
• Add the tomato puree,turmeric powder,chili powder,coriander powder and asfoetida. Cook at medium flame until the tomato mixture starts leaving the oil.
• Add yogurt,water and salt and cook for 3 minutes then add the koftas.Let it in simmer for about 5 minutes
• Add coriander leaves.
• Same way you can make this kofta with lauki

Carrot Chutney

Prepare Time.......5 min
Serve.....................5

This chutney is very tasty and goes with chapati/rice/dosa and idli.

Carrot Chutney

Ingredients

• Carrot...........................3
• Red Chili........................5
• Urad Dhal......................3tsp
• Asafotida.....................1tsp
• Ginger............................small piece
• Garlic (Optional)............2
• Grated Coconut.............3tbsp
• Coriander Leaves...........few
• Mustard seeds..............1tsp
• Curry leaves..................few
• Tamarind......................1"small ball size
• Salt to Taste

Method

• Heat a pan with oil add urad dhal, chili, tamarind, ginger and garlic. 
• When the dhal become red, add the chopped carrots and fry. 
• The raw smell should go.Grind all together with coconut, salt , asafoetida and coriander leaves. 
• Grind into coarse paste.. Heat a pan with little oil add mustard seeds and curry leaves. 
• When it splutters add to the chutney.

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