Vegetable Upma [ Uppumaav]

Vegetable Uppumaavu

Ingredients

1. Semolina/Rava- 1 cup
2. Green chili chopped- 1 no
3. Ginger chopped- 1 tsp
4. Curry leaves- 1 sprig
5. Cashew nuts- 5-6 nos
6. Red chilies- 2 nos
7. Asafoetida-1 pinch
8. Onion chopped- 1/2 cup
9. Carrot and green beans chopped - 3/4 cup
10. Frozen green peas-1/4 cup
11. Water-1 1/2 to 1 3/4 cups
12. Ghee/oil
13. Salt to taste
14. mustard seeds

Instructions

• Heat 1 tsp of oil/ghee in a pan and roast semolina till fragrant.Keep aside.
• Heat oil in a pan,add mustard seeds.Let it splutter.
• Add green chili,ginger,curry leaves,cashew nuts ,red chilies and asafoetida.Saute for a minute on low flame.
• Now add onion,carrot and green beans.Saute till the vegetables are almost cooked.
• Add frozen green peas and pour water. Add salt to taste.Cover and cook till it starts to boil.
• Now add slowly the roasted semolina ,stirring as you go.
• Reduce the flame to low ,cover and cook for few minutes.
• Open the lid and stir well.Now the upma should be soft and fluffy.(if it looks dry add a few tablespoons of water ,then cover and cook for a minute)

Serve Hot

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Kubalanga Pulissery [ Ash Gourd Pulissery ]

Kubalanga Pulissery Recipe

Ingredients

1. Kumbalanga /Ash gourd(cut into 1"cubes)-1to1 1/2 cups
2. Green chilies(cut vertically)- 2 nos
3. Grated coconut-1/2 cup
4. Cumin seeds- 3/4 tsp
5. Turmeric powder-1/2 tsp
6. Yogurt- 2cups
7. Water
8. Salt to taste

For tempering

1. Mustard seeds
2. Fenugreek seeds-1/4 tsp(optional)
3. Shallots(chumanulli) sliced- 2 nos
4. Curry leaves- 1 sprig
5. Red chilies- 3 nos
6. Oil

Instructions

• Grind together grated coconut,turmeric powder and cumin seeds with enough water to form a smooth paste.Keep aside.
• Cook kumbalanga/ash gourd along with green chilies ,water and salt to taste.
• Once it is cooked add the coconut paste and simmer for 2 minutes on low flame.
• Switch off the stove and add yogurt stirring continuously.Add salt to taste.

For tempering

• Heat oil in a pan ,add mustard seeds and let it splutter.Add fenugreek seeds,shallots,curry leaves and red chilies and saute till shallots turn golden brown.
• Pour it over the pulishery and serve .

Serve with rice.

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Tomato Soup | Thakkali Soup

 Thakkali Soup | Tomato Soup

Ingredients

1. Bay leaves- 1 no
2. Cloves-5 to 6
3. Cumin seeds- 1/2 tsp
4. Onion chopped- 1 small
5. Ginger garlic paste- 1 tsp
6. Tomato- 4 to 5  medium
7. Carrot(diced)-1 small(optional)
8. Water-1/2 to 3/4 cup
9. Black pepper powder- to taste
10. Salt-to taste

For garnishing

1. Croutons
2. Cashew cream
3. Coriander leaves

Method

• Heat oil in a pressure cooker.Add bay leaves and cloves.saute till fragrant.
• Add cumin seeds and let it splutter.
• Add chopped onion and saute till it turns golden brown.
• Remove the bay leaves and the cloves from the pressure cooker and discard.
• Now add ginger garlic paste and saute till raw smell leaves.
• Add diced carrot and saute for 3 to 4 minutes.
• Now add tomatoes ,water ,pepper and salt to taste.Cook until done.
• Open the pressure cooker when stem is completely released.
• Blend it using a hand blender.(For blending ,wait until it cools down a bit.Reheat it just before serving)
• Strain the soup if desired.
• Garnish with cashew cream and coriander leaves.

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Next Recipes:

 Kerala Special Aviyal 

 Mango Pickle 

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BeetRoot Thoran | BeetRoot Stir Fry

BeetRoot Thoran | ബീറ്റ്റൂട്ട് തോരന്‍ 

Ingredients

1. Beetroot-finely chopped/grated- 2 cups
2. Onion-finely chopped- 1/4 cup
3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
4. Curry leaves- few
5. Ginger-finely chopped- 1/4 tsp( see notes)
6. Grated coconut- 1/2 cup heaped(see notes)
7. Turmeric powder- 1/4 tsp
8. Mustard seeds- 1/4 tsp
9. Salt- to taste
10. Oil- as required

Directions

• In a large mixing bowl,combine together beetroot,onion,green chilies,curry leaves,ginger,grated coconut,turmeric powder and salt to taste.
• Heat oil in a pan and add mustard seeds,let it splutter.Add the beetroot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
• Uncover and saute for 1 - 2 minutes.
• Serve with rice.

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Next Recipes:

 Kerala Special Aviyal 

   Onion Sambar 

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Idichakka Thoran | ഇടിച്ചക്ക തോരന്‍

ഇടിച്ചക്ക തോരന്‍ | Tender Jackfruit Thoran Curry

Ingredients

1. Idichakka/Tender Jackfruit-cubed- 1.5 cups
2. Turmeric powder- 1/2 tsp
3. Red chili powder- 1/4 tsp
4. Water- as required
5. Mustard seeds- 1/2 tsp
6. Dry red chilies- 2 nos
7. Curry leaves- 1 sprig
8. Green chilies-chopped- 1 or 2 nos
9. Shallots/Onion-chopped- 1/4 cup
10. Garlic-chopped- 1/4 tsp
11. Ginger-chopped- 1/2 tsp
12. Cumin powder- 1/4 tsp
13. Grated coconut- 1/2 cup( heaped)
14. Black pepper powder- 1/4 tsp(or to taste)
15. Salt- to taste
16. Oil- as required

Directions

• In a pan ,add cubed idichakka,turmeric powder,chili powder,water and salt to taste.Cook until it is done.(Do not over cook).Drain the pieces and crush it using a pestle or a mixer.Keep aside.
• Heat oil in a pan,add mustard seeds,let it splutter.Add dry red chilies and curry leaves ,saute for few seconds.
• Add green chilies,onion,garlic and ginger.Saute until onion turns golden brown.
• Add cumin powder and mix well.
• Add grated coconut and crushed idichakka ,mix well and cook until it is almost dry.
• Add pepper powder and more salt ,if required.
• Serve with rice.

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Next Recipes:

 Kerala Special Aviyal 

 Mango Pickle 

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Onion Sambar | Ulli Sambar

Ingredients

1. Tuvara parippu/Tuvar dal- 1/2 cup
2. Shallots(cut lenghtwise)-1cup
3. Onion cubed- 1 small
4. Carrot cubed-1/2 cup(optional)
5. Green chilies(cut lenghtwise)-2-3 nos
6. Turmeric powder-1/4 tsp
7. Curry leaves- 1 sprig
8. Tomatoes (cut into 4 pieces)-1 large
9. Ladies finger/okra/vendakka (cut into 2" pieces)-3 nos
10. Sambar powder- 2 1/2 tsp
11. Asafoetida powder-  a pinch
12. Chili powder- 1/4 tsp
13. Tamarind - 1 1/2 tsp(or tamarind pulp-1 tsp)
14. Salt
15. Water
16. Corriander leaves- chopped

For tempering

1. Mustard seeds
2. Red chilies-2 nos
3. Shallots/chumannulli(sliced)-3 -4 nos
4. Curry leaves-1 sprig
5. Oil

Instructions

• Soak tamarind in water and  squeeze out the juice.keep aside.
• Pressure cook ingredients 1 to 7( tuvara parippu,shallots,onion,carrot,green chilies,turmeric powder,curry leaves) with enough water and salt to taste for 2-3 whistles.
• When it is done allow to cool ,and open the lid .
• Place the cooker back on to the stove,add ingredients  8 to 13(tomatoes,ladies finger ,sambar powder,asafoetida powder,chili powder and tamarind pulp/juice) .Cook on low fire till done.Add chopped corriander leaves.

For tempering

• Heat oil in a pan add mustard seeds and let it splutter.
• Add curry leaves,red chilies,and shallots.Saute till shallots turn golden brown.
• Pour it over the sambar.

Serve with rice ,dosa or idli.

Try this Recipe and leave comments................

Next Recipes:

 Kerala Special Aviyal 

 Mango Pickle 

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Cheera Thoran | Spinach Thoran

Ingredients

1. Cheera/spinach-chopped- 2 cups
2. Onion- chopped- 1 small
3. Garlic chopped-1/2 tsp( optional)
4. Green chili -chopped- 2 nos ( or to taste)
5. Mustard seeds-1/4 tsp
6. Curry leaves- few
7. Turmeric powder-1/8 tsp
8. Cumin powder-1/4 tsp
9. Grated coconut-3 to 4 tbsp
10. salt to taste
11. Oil

Instructions

• Heat oil in a pan,add mustard seeds and let it splutter.
• Now add chopped garlic,green chili ,onion and curry leaves.Saute till onion turns translucent.
• Now add turmeric powder and cumin powder,mix well.
• Add chopped cheera and salt to taste.Mix well and cook until it is almost dry.
• Now add grated coconut and mix well until combined.Cook for 2  more minutes.
• Serve with rice.

Try this Recipe and leave comments................

Next Recipes:

 Kerala Special Aviyal 

 Mango Pickle 

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Kerala Aviyal

You can use  vegetables like carrots,elephant yam(chena),plantain(pachakaya),
pumpkin(mathangya),eggplant(vazhuthananga),ivy gourd(kovakka),cucumber(vellarikka),
drumstick(muringakka) ,snake gourd(padavalanga),beans etc to make aviyal

Ingredients

1. Vegetables of your choice, cut into 2" long pieces- 3 cups
2. Turmeric powder-1/2 tsp
3. Grated coconut- 1 cup
4. Green chilies- 2-3 nos
5. Cumin seeds(crushed)-1/2 tsp
6. Shallots(chumanulli)-4 nos
7. Yogurt-3 tbsp
8. Curryleaves- 2 sprigs
9. Coconut oil- 1 tbsp
10. Water
11. Salt to taste

Method

• Coarsely grind grated coconut,green chilies ,cumin seeds and shallots .Keep aside.
• Cook the vegetables with just enough water (almost 1/2  to 3/4 cup ) and turmeric powder,on medium flame.
• When the vegetables are cooked  and  tender (do not over cook)  add the coconut mixture and salt to taste stirring carefully.
• Cook for 2 minutes till dry on low flame.
• Add yogurt and mix carefully.Switch off the stove.
• Finally add curry leaves and coconut oil.

Serve with rice

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Banana Cake

Ingradients

1. Ripen Banana - 100 g
2. Milk - 1 large Spoon
    Butter - 100 g
    All purpose flour (Maidha) - 150 g
    Powdered Sugar - 150 g
    Sodium Bicarbonate - 1 small spoon
    Baking Powder - 1 small spoon
    Egg - 2 nos.
3. Chocolate Chips - 100 g 


Instructions

• Heat Oven at 160 Degree Celsius.
• Break ripen banana using a fork.
• add ingredients '2' to this and join well.
• Slowly add chocolate chips to this.
• Pour this to a tin and bake this for 30 minutes in oven.
• For decoration pour little amount of melted white chocolate on the top of baked cake.
• Banana cake is ready and we can serve this with cake cream or vanilla cream.

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