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.

POTATO STIR FRY ( KERALA STYLE)

Potatoes are not only delicious but also carry enormous health benefits. Eating potatoes can increase brain function, reduce inflammation and can prevent cardiovascular disease, but if you are over weight or diabetic you have to reduce the intake of potatoes.

I like potatoes very much and use in lot of dishes. Potato stir fry is very easy to make and this I learnt from my mom.

INGREDIENTS

Potato 2 nos medium
Onion 1 medium
Red dry chilies 3
Refined oil/coconut oil 1 tbsp
Turmeric powder
Salt to taste

METHOD

Cut the potatoes in 1 inch cube shapes and keep it aside

Grind the onion and red chilies.

Take a deep pan/kadai and heat the coconut oil. Add the ground paste, turmeric and saute for minute.

Add 1/2 cup water and salt. Cover with a lid and cook on low flame. Stir occasionally so that potatoes dont stick to the pan. Cook till the potatoes are done.

Serve as a side dish with hot steamed rice.

SOYA CHEESE BALLS

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.

The recipe given below is my own creation, it is a healthy and tasty snack which can be served as an evening snack to kids or served as a party appetiser.

INGREDIENTS

• Soya mini granules 3/4 teacup
• Mozzarella- cheddar cheese 50 gm
• Oregano seasoning 1-2 tsp
• Boiled Potato  1
• Garlic paste 2 tsp
• Wheat bread slices 4
• Coriander leaves chopped 1 tbsp
• Pepper 1-2 tsp
• Salt to taste
• Refined oil for deep frying
• Olive oil 2 tsp
• Flour/maida. 2 tbsp

METHOD

Blend the bread slices in the blender to a fine powder. Keep it aside.

Boil the Soya granules, when it becomes soft, turn off the heat. When it cools down squeeze it nicely and blend in a blender to a fine powder.

Heat a deep pan or kadai , add two tsp olive oil and on low heat add garlic paste and sauté for a minute or till raw smell disappears.

Add the mashed potato and powdered Soya chunks , finely chopped coriander leaves, season with oregano, salt and pepper and incorporate it well on low heat for five minutes. Turn off the heat.

Let the above mixture cool down. Mix 1/3 rd of the bread crumbs into the mixture and mix well.

Roll the mixture into small lemon size balls, make a depression with ur finger in each ball and stuff a small cube of cheese inside it and roll it back. Repeat the same procedure with the rest of the balls.

Make a paste of water and maida 1:1 ratio. Dip or roll the balls into the maida paste and then take it out and roll out the same balls into the bread crumbs which has been spread in a plate. Gently press the balls.

Heat oil in a deep pan and deep fry the balls. Make sure that cheese does not ooze out of the balls while deep frying.

Serve hot with tomato sauce.

CAULIFLOWER CURRY

Cauliflower has lot of health benefits. Combined with turmeric it helps to fight cancer, it helps in protecting the lining of the stomach. It is anti inflammatory, it is rich in vitamins,  protein, folate, magnese and minerals.

The recipe given below is an accompaniment taken with south Indian breakfast. Cauliflower is cooked in a fried paste consisting of onion, coriander powder and coconut.

INGREDIENTS

Cauliflower                   1 tea cup
Ginger                            2 inch
Onion medium            1/2
Curry leaves                 1 sprig
Turmeric powder        1/4 tsp
Refined/Coconut oil     
Salt to taste

FOR WET GRIND

Dry red chilly                2-3 as required
Fresh Coconut               1/2 tea cup
Onion chopped             1
Coriander powder       1 tbsp

METHOD

Wash and chop the cauliflower, onion and ginger in small pieces,

In a kadhai/ frying pan heat 2 tsp oil. Add dry red chillies and onion, saute on medium heat till onion changes colour.

Add coriander powder and saute on low heat till the raw smell disappears. Don't burn it. Add coconut and saute till coconut becomes golden brown.

Turn off the heat and take out the contents on to a plate. Let it cool down.

Blend it in a blender adding 1/2 teacup water into a smooth paste. Keep it aside.

Take the same kadhai heat 1 tbsp oil add onions, curry leaves, ginger and saute till onions become golden brown. Add cauliflower, salt and turmeric and saute for a minute. Add 2 tea cup water, cover and cook till cauliflower is done.

Add the ground paste and on low heat cook for 5-8 minutes. The consistency of the gravy is thin, so you can add water as required.

Serve as a side dish with idli/dosa/iddiappam/APPAM/flat bread.