KERALA STYLE MORU CURRY/ MORU KUZHUMBU

 Mor/yoghurt curry is a very light and easy to make dish. As a child I was not that fond of this dish but that changed after marriage. My hubby is very fond of this dish. If I am in a hurry I make this dish. The seasoning adds great flovours to the dish.

INGREDIENTS
Ashghourd 1 cup (diced in small cubes)
Turmeric 1/2 tsp
Salt to taste

FOR GRINDING
Coconut 1/2 cup
Cumin/jeera 1/2 tsp
Peppercorns 1 tsp
Sour thick curd/yoghurt 1 Cup
Green chilly 2 no.s

FOR SEASONING
Mustard seeds 1 tsp
Fenugreek 1 tsp
Asafoetida 1/2 tsp
Red chilly broken 2
Coconut oil 2 tsp
Curry leaves 1 sprig

METHOD

Grind green chilly, peppercorns,jeera ,coconut in a smooth paste.Do not add the curd into it  but beat it separately and keep it aside.

Take a deep pan add the ashgourd (peel the skin off and cut in small cubes) , turmeric and  salt cook on low flame till ashgourd is done (do not over cook, ashgourd cooks very fast).

Add the ground paste and cook for 5 minutes then add the beaten curd and turn off the heat. Do not boil after adding curd or it will split.

For seasoning heat coconut oil , add mustard seeds, red chilly and fenugreek, once the mustard seeds starts spluttering add the asafoetida powder and curry leaves. Turn off the heat.

Add the seasoning to the curry and cover it immediately. Serve hot with rice, roti.

PINEAPPLE PACHADI

Pineapples are sweet, juicy, delicious and most popular tropical fruits found in the world. They are packed with vitamins and minerals and are good for bones and gums.

Pineapple pachadi is a part of traditional kerala sadhya. It is easy to prepare. Coconut and curd are the other main ingredients used in making pachadi.

INGREDIENTS

Pineapple cut in small cubes 2 cups
Turmeric 1/2 tsp
Salt to taste

FOR WET GRINDING
Thick curd/ yoghurt 1/2 cup
Coconut 1/2 cup
Mustard seeds 1/2 tsp
Green chilly 2 no.s

FOR SEASONING
Mustard seeds 1/2 tsp
Oil 2 tsp
Red chilly broken 1 no.
Curry leaf 1sprig

METHOD

Peel the pineapple and cut in small cubes.  Cook the  pineapples in very little water till they turn very soft. Add turmeric and salt.

Add the ground mixture and cook in low flame for 3 to 4 minutes. Turn off the heat.

Heat oil in another pan add mustard seeds, curry leaves, chilly and once the mustard splutters add to the pineapple gravy.

Serve with hot steamed rice/ roti/ flatbreads.

EGG MASALA CURRY( South Indian )

Eggs are consumed all over the world and it is a rich source of protein. Hard boiled eggs are good for bones and eyes. Eggs can be prepared in many ways.

I like my egg curry with appams, they are great combination. The recipe given below is hard boiled eggs are cooked in Indian spices with grated coconut. The shallots in the seasoning gives a distinct flavour to the egg curry.


INGREDIENTS

Hard Boiled eggs 2 no.s
Turmeric 1/4 tsp
Salt to taste



FOR WET GRIND 

Onion 1 medium
Garlic 4-5 no.
Coriander powder 1 tsp
Cinnamon 1 small piece
Cardamom 2 no.
Cloves 2 no.
Coconut grated 1/4 cup
Oil 2 tsp


FOR SEASONING
Mustard 1/4 tsp
Shallots 4 - 5 finely diced
Curry leaves 1 sprig
Broken red chilly 1
Coconut oil 1 tsp

METHOD

Heat oil in a pan / kadai add onions and garlic and fry  till they  turn slightly brown . On low heat add coriander powder and saute till the raw smell disappears (for few seconds). Add cloves, cinnamon, cardamom and saute for few seconds on low heat.

Add coconut and on low heat saute till they turn slightly brown. Keep it aside to cool, after it cools down grind by adding little water into a smooth paste.













Take another pan and on low heat add the ground paste , add 1 cup water (as required consistency) , add turmeric and salt and simmer for 2 minutes. Add the boiled eggs ( after peeling them cut in half) to the gravy and simmer for 5 minutes. Switch off the stove.

Take another pan heat oil , add mustard, red chilly, when it splutters add shallots and curry leaves fry till onions are slightly brown. Add the seasoning to the egg curry.

Serve with appams / roti/ flat breads / rice

TANGY MANGO CHUTNEY

Mangoes are called the King of fruits. They are very delicious, juicy and are available in summers. They are packed with vitamins, minerals and antioxidants.

There are lot of dishes you can prepare from mangoes. Here I am using raw mango to make a tangy chutney. It is sweet ,tangy and the flavour from roasted jeera makes it a unique chutney.

INGREDIENTS

Raw Mango grated 1 no

Jaggery 1 cup

Water 1 cup

Jeera/cumin 3/4 tsp

Turmeric a pinch

Salt to taste

METHOD

Grate the mango and keep it aside

Heat 1 1/2 cup water add 1 cup jaggery and dissolve it, strain and keep the syrup aside.

Take a deep pan add the grated mangoes, jaggery syrup, turmeric, salt and cook on medium heat for 10 to 12 minutes till it becomes thick and changes colour. Stir continuously.

After it reaches a thick consistency switch off the gas and add roasted jeera/ cumin into it and stir nicely. Tangy mango chutney is ready.

Serve as a spread on roti/ bread

Note: To made roasted jeera , heat a pan add jeera and roast on low flame for 10 to 15 minutes. Turn off the gas, let it cool down then dry grind it.

ADIPOLLI PALAKKAD AVIAL

INGREDIENTS

Beans cut 2 inch long               1 cup
Carrot cut 2 " long                    1 cup
Drumstick cut 2 " long            1
White pumpkin cut 2"long   1 cup
Yam cut 2 "long                         1 cup
Broad beans ,cut 2 "long       1 cup
Mango cut 2"long                    1 cup
Bitter gaurd  cut 2"long        1/2 cup
Curry leaves
Coconut oil                                1 tbsp
Turmeric                                    1/2tsp
Salt to taste

FOR GRINDING

Jeera                      2tsp
Coconut                1 cup
Green chillies     3no,s
Curd                      1 cup

METHOD
Grind coconut, cumin seeds and green chillies to a nice paste and keep it aside.

Take a vessel add all the vegetables, add water enough to cook the vegetables and cook till they are tender . Then add salt and the ground coconut and boil for 10 minutes .Add the beaten curd and simmer for some time and pour it into a serving dish.

Add coconut oil and curry leaves.

This dish is very popular in kerala and tamil nadu. It is a mixed vegetable dish and is served during festivals and feasts. Roti(indian bread) and avail go well together , can have with rice too.

ROTI ROLL/WRAP

Roti is generally an Indian bread made out of whole meal flour traditionally known as atta flour. Lot of patience is needed to roll out a perfect roti as thinly as possible.

Benefits of eating roti made from whole wheat flour is that it takes longer time to digest which help maintain blood sugar levels. Good for weight watchers.

I am giving a recipe for one roti which can be used for breakfast or packed in tiffin box for children.

INGREDIENTS

Egg 1

Onion  medium                          1/2
Green chilies                              1 tsp
Carrot grated                             1 tsp
Tomato sauce/chutney        1/2 tbsp
Coriander leaves                      1/2 tbsp
Corn                                               1/2 tbsp
Salt to taste
Olive/refined oil                      2 tsp

FOR THE DOUGH

Wheat flour                                                                                         1 tea cup
Water as required
Salt to taste

METHOD

Combine salt with wheat flour in a bowl and adding enough water make a dough. Keep it aside for an 15 minutes. ( it is better if salt and oil is not added for kneading the dough). Take some flour put on your surface board and roll out the dough into 8" in diameter.

Take a nonstick pan/tawa and when it becomes hot put the roti .When blisters come turn to to the other side till done.

Spread the tomato chutney/sauce all over the roti.

In a bowl add carrot, chili,corriander, corn,onion,egg and salt and beat it well.  Heat the nonstick pan on medium heat add some oil and make an omelette Turn on both sides till it is done.

Keep the omelette on top of the roti .

Roll the roti tightly to form a roll.

Cut it in pieces and serve.

MUSHROOM PULAO

Basmati is a long grain variety of rice and it has a distinct flavor and gives out a special aroma due to the presence of a 2-acetyl-1-pyrroline. Mushroom is a source of powerful nutrients.

I usually make pulav when i am in a hurry as this is a very simple dish. This makes a great lunch box recipe too.

INGREDIENTS

Mushroom 200 g
Peas 1 tbsp
Green chili 2
Carrot cut into cubes 1 no,
Onion 1 medium
Tomato 1 big
Garlic  and ginger paste 2 tsp
Turmeric 1 tsp
Garam masala powder 2 tsp
Ghee/oil/butter 1 tbsp
Bay leaves 2 no.s
Basmati rice 1 cup
Water 1 and 1/2 cup
Coriander leaves

METHOD

Take a deep pan heat oil/ghee/ butter (better to use ghee as it will give a distinct flavor to the rice.

Add the onions,chili and bay leaves and saute till onion becomes brown, add the garlic and ginger paste and stir till the raw smell goes away. Add the carrots and mushrooms(cut 1 mushroom into four) and saute for 2 minutes.

Add the basmati rice(this has to be washed twice and drain all the water) and stir continuously for 5 minutes on low heat.  Add the garam masala powder and saute for a minute and switch off the gas. Let it cool.

Add 1   1/2 cup water to the rice  and transfer it into a vessel. Take a pressure cooker add water in the base put the vessel and pressure cook for 4 whistles.

Take out the pressure cooker lid only after the pressure is slowly released . Serve the mushroom rice pulao hot. Garnish with corriander leaves.

SOYA CUTLETS

Soya chunks are made from soy beans and for vegans to meet their nutritional value it is best alternative to meat derivatives. It comes in dry form, but when boiled in water it becomes spongy. It absorbs sauces, flavours and spices.

Soya chunks are highly nutritional and full of rich proteins, calcium and iron. They are odorless and tasteless. They are used in soups, strew, masala dishes, salads etc. They come in the form of regular chunks, mini chunks and granules.

Cutlet refers to cooked meat in Indian cuisine. Here we are using soya chunks instead of meat. Boiled soya chunks is cooked with onions ,garlic paste, potatoes, coriander leaves and spices. Then it is dipped in egg whites and rolled in bread crumbs and shallow fried in oil.

INGREDIENTS

• Soya chunks       2 tea cups
• Boiled potato     1
• Onion                  1
• Coriander leaves  2 tbsp chopped
• Wheat bread    3-4
• Garlic                  5-6
• Green chillies    1-2
• Jeera/ cumin      1/2 tsp
• Saunf                 1/2 tsp
• Carom seeds     1/2 tsp
• Garam masala powder 1/2 tsp
• Egg                     1
• Turmeric powder 1/2 tsp
• Salt to taste
• Oil

METHOD

Boil 4 cups water and add Soya chunks( small granules) and boil for 5 minutes. Turn off the heat. When it cools down squeeze it nicely, them blend it in a blender.

Mash the potato in a bowl, add the Soya chunks and finely chopped coriander leaves.

In a mortar and pestle make a paste of garlic, cumin seeds, fennel seeds, carom seeds. Keep the paste aside.

Heat 1 tbsp oil add onion fry till it changes colour. Add the paste and sauté till garlic smell disappears, about 5 minutes in low heat. Add turmeric powder and garam masala powder.

Add the Soya potato and incorporate in the masala nicely. Season with salt. Add two tbsp bread crumbs mix well.

When the above mixture cools down, make it into balls( lemon size). Dip the ball in the  egg , flatten it then roll into bread crumbs. Keep it aside and repeat the same procedure with the rest.

Heat a tawa add little oil and shallow fry three cutlets.

Serve hot with tomato sauce.

•  Note:  Cutlets can be shallow or deep fried.
• Garam masala is a fine powder of various spices like Cinnamon, cloves, cardamom, coriander seeds, fennel seeds, cumin seeds, star anise etc.
• I have used small granules of Soya chunks, big can be used too.
• For vegetarians instead of egg for coating of cutlets a liquid mixture of maida and water can be used 1:1 ratio.

CHICKEN CUTLET

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Cutlet refers to cooked meat in Indian cuisine. The cooked meat is cooked with onions ,garlic paste, potatoes, coriander leaves and spices. Then it is dipped in egg whites and rolled in bread crumbs And deep fried in oil.

Chicken is a source of lean, low fat protein and is full of vitamins and minerals. The protein in chicken leads to muscle growth and development. Chicken has phosphorus along with calcium which are good for bones. It increases immunity, heart healthy and good for growing children

INGREDIENTS

• Chicken breast.                             1
• Bread slices                                     5
• Onion finely chopped                 1
• Potato small                                   1
• Garlic and Ginger paste             2 tsp
• Green chilies finely chopped   2-3
• Egg white.                                       1
• Coriander leaves chopped.      2 tbsp
• Garam masala powder.             1 tsp
• Turmeric powder.                       1/4 tsp
• Salt to taste
• Oil for deep frying

METHOD

Cook the chicken breast and shred it. Keep it aside. Boil the potato and mash it. Keep it aside. Blend the wheat bread slices in a blender to fine bread crumbs. Divide it into 2/5 and 3/5. Finely chop onions, green chillies and coriander leaves.

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Heat 2 tsp oil in a  kadai/ deep frying pan add the finely chopped onion and sauté till it becomes transparent. Add turmeric powder, chillies, garlic ginger paste and sauté for a minute. Add the mashed potatoes, minced chicken, garam masala powder, chopped coriander leaves and salt. Mix the mixture well and sauté till everything is incorporated well. Turn off the fire.

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When the mixture cools down, add 2/5 of the bread crumbs and mix it well.

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Make it into lemon size balls and flatten it into thick patties.

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Spread the egg white into a plate. In another plate spread the remaining(3/5) bread crumbs. Dip each patties into egg white then into the breadcrumbs. Coat all the patties nicely with bread crumbs. Keep it in the refrigerator or freezer for  3-4 hrs.

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Bring the cutlets to room temperature. Heat oil in a deep frying pan. Add the cutlets into the oil and deep fry on both sides till golden brown.

Serve hot and crispy cutlet with tomato sauce.

• Note: the patties can be stored in the freezer.
• Before frying them bring into room temperature.
• You can shallow fry them too after greasing a nonstick tawa/pan with little oil.

PASTA IN TOMATO SAUCE

Pasta is a very simple Italian dish which comes in different shapes and sizes. Pasta is a staple food of traditional Italian cuisine. I am preparing a simple pasta dish in tomato sauce in Indianised way without cheese.

INGREDIENTS

Pasta 1cup boiled with salt
Tomato pureed 4
tomato ketchup 1 tbsp
Garlic 6 cloves
salt
Onion 1 medium
Peas 1/4 cup
Olive oil 1tbsp
oregano 2 pinch

 METHOD

Take a pan on medium heat put 1 tbsp olive oil ,add garlic and saute for a minute and then add the onions saute till it turns transparent. Add the peas.

Add the tomatoes and stir it till the raw smell of the tomatoes disappear. Add 1 tbsp tomato ketchup , salt ( as salt is already added in boiled pasta )and oregano.
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Add the Pasta and stir everything together till the sauce and the pasta blends together.

CHICKEN CURRY WITH COCONUT MILK (KERALA STYLE)

Chicken is lean meat that means it has little fat and lots of protein. My mom used to make Kerala style chicken curry and I love the taste very much. It is very delicious and one of my favorite chicken curry.

INGREDIENTS

Chicken 250 gm
coconut oil 4 tsp/sunflower oil
curry leaves 1 sprig
1/2 cup curd
Ghee 2 tsp
coriander leaves 1/2 cup
salt to taste

For dry roast

Jeera 1\2 tsp
Cloves 2,
Cinnamon stick 1/2 inch
fennel seeds 1\2tsp
Cardamom 2
turmeric 1 tsp
black peppercorns 2 tsp

For wet grind

Onions 2 medium
1/4 cup small onions split
coriander powder 2 tsp
Red chilli 2-3 nos
Ginger 1'
Garlic 4 cloves

METHOD

Take a pan and on low heat put jeera,clove, cinnamon,cardamon,pepperand grind it. Keep it aside.

Take a kadai/pan and in medium heat add 2 tsp coconut oil ,add the chillies, onions big and small, ginger garlic and stir it till it turns little brown. Then add the coriander powder and stir for 2 minutes.Remove from fire and when it cools down grind it.

Marinate the chicken with curd ,turmeric,salt, ghee and the above mentioned wet and dry ground ingredients for 2 hours.

Take a kadai and in low heat add the marinated chicken and add 1 cup of water and cook till the chicken is tender. When the chicken is almost cooked add the thick coconut milk and cook for 5 minutes. Turn off the heat and add the coriander leaves

Heat a kadai add 2 tsp coconut oil add the curry leaves and 5 no. finely cut shallots, when it is brown turn off the heat and add to the chicken curry.

Serve hot with rice/roti/bread.

SEER FISH (PEPPER ) FRY

In Tamilnadu seer fish is called 'Vanjaram' and in Kerala it is called 'Neymeen'. In some places it is also known as' king mackerels'. They are a delicacy in South India and costliest variety available. It is most famous and common form of fish fry.

Seer fish has a average-calorie. low-carb, and high-protein content. It helps in tissue repari, provides energy and improves immuity. It has low density of sodium.

It is normally available in slices or fillets. Mainly used to make fish fry and fish curry.Seer fish fry does not have bones only one central bone which makes it easy for kids to eat. Kids love the taste and texture.

Instead of chilli i have tried making with pepper, after marinating for 3 hours it has come out crispy. The fish has been shallow fried and very less oil has been used .


For making pepper seer fish fry

INGREDIENTS
Seer fish  2 slices
Turmeric 1 tsp
Lemon juice 2 tsp
Vinegar 2 tsp
Salt to taste
Coconut oil for shallow frying
Pepper 2 tsp


METHOD

Clean the fish with vinegar or lemon and salt twice ,that helps to remove any smell from the fish and pat dry  with a kitchen towel.

Mix turmeric, pepper, salt, vinegar and lemon juice in a bowl and apply the paste all over the seer fish. Marinate for three to five hours in the fridge.

Take a non stick pan add some coconut oil on low heat and when it is hot put the fish and fry . Cook the fish on low flame and flip the fish gently to turn sides. When it turns golden brown it is done.Serve hot with rice.

TASTY IDLI

Idli is an ideal south indian breakfast and is famous all over India. It is light and nutritious and can be eaten by people of any age. Even doctors recommend this when one is sick as it is easily digested. Making Idlis is not at all difficult but preparing the batter takes a lot of time as it has to be fermented. Rice and urad dal are the main ingredients which goes into preparing idlis. 

INGREDIENTS

Ponni boiled rice 2 cups

Black gram(urad dal) 1 cup

fenugreek 2 tsp

salt

METHOD

Rice and urad dal(black gram) and fenugreek are separately soaked in water for atleast  6 hours, then it is separately  ground and then they are mixed together  ,salt is added to the batter. First batter for urad dal has to be ground with fenugreek, it should be in thick consistency, as it grinds the urad dal rises, take it out and put in a vessel..Add the rice in the grinder and it should be aslo ground in thick consistency, it should not be ground fine, take it out and put with urad dal batter. Then it is fermented for atleast 7 to 8 hrs. 

Then the batter is poured into special idli vessels after greasing them with oil and are steamed for 10 minutes in rice cooker. Butter knife is used to remove the idlis. This can be served with sambar, chutney and in chutney there are lot of varieties.

I love idilis and like to eat when ever I am hungry . Long time back people used to use mortar and pestle to grind idilis ,it was a tough job. After the invention of grinders it is very easy to make idli batter. As this recipe was limited to south india , after the grinders it has become one of the most popular recipe in whole of India.