Friday, May 30, 2014

Avocado/Butter Fruit Milkshake

Avocado is called as Butter Fruit in India. They are rich in monounsaturated fat which are so called 'good fat'. They help to reduce the cholesterol level in our body and helps prevent heart attack and stroke. Avocado milkshake is super tasty and I bet you will make this over and over. 


Ingredients:
1. Avocado- 1 no.
2. Sugar - 2 tsp
3. Cold milk - 1 glass
4. Cold water - 1 glass

Method:
1. Blend all the ingredients until very smooth. Add more milk while blending if the mixture very thick.

Tip: If you are not consuming the milkshake immediately, it is best to put the pit/seed inside the milkshake to retain its green color. Remove the seed from milkshake just before serving.

Linking this recipe to Dish it out Event - Green Dishes at Cook's Joy - July 2014.

Parippu Vada





Ingredients:
1. Chana dal/Kadala Parippu - 1 cup
2. Onion - 1 medium sized
3. Ginger - 1/4 inch finely chopped
4. Green chillies - 1-2 nos.
5. Red chilli powder - 1/4 teaspoon
6. Coriander leaves - 2 sprig
7. Curry leaves - few chopped
8. Salt to taste
9. Oil for deep frying

Method:
1. Soak chana dal for 2-3 hours. Drain the water completely. Keep 1 tablespoon of dal aside and coarsely grind rest of the dal without any water.

2.  Add finely chopped onion,ginger, green chillies, red chilli powder, cut coriander leaves, curry leaves and salt to dal paste. Also add 1 tablespoon of dal which was kept aside and mix well.

3. Make small lemon sized balls and flatten it with your palm. Deep fry these in hot oil in low-medium heat until dark brown in color.

Serve with tomato ketchup and a cup of tea.

Easy Pazham Pori

Pazham pori is one of the most popular tea time snacks in Kerala. These are fritters made of kerala banana/nenthrapazham.


Ingredients:
1. Ripe Kerala banana/nenthrapazham - 1 no.
2. All purpose flour/ maida - 1 cup
3. Rice flour - 2 tablespoon
4. Sugar - 3 teaspoon
5. Salt - 1 pinch
6. Turmeric powder - 1 pinch
7. Oil for deep frying

Kerala Banana/Nenthrapazham

Method: 
1.Cut bananas lengthwise: 3 inch long and 1/2 inch thick. 

2. Make a thick batter using maida, rice flour, sugar, salt and turmeric powder. 

3. Dip bananas in batter and deep fry until they turn golden brown.

Enjoy Pazham pori with a hot cup of tea.


Friday, May 16, 2014

Cabbage Thoran


Ingredients:
1. Cabbage - 1 cup finely shredded
2. Coconut - 2 tablespoon
3. Ginger - 1/4 inch
4. Green chillies - 1 no.
5. Turmeric powder - 1/8 teaspoon
6. Curry leaves - few
7. Urad dal - 1/8 teaspoon
8. Mustard seeds - 1/2 teaspoon
9. Oil - 1 teaspoon
10. Salt to taste

Method:
1. Marinate cabbage with grated coconut, chopped ginger, sliced green chillies , turmeric and salt for atleast half an hour.

2. Heat oil in a pan, splutter mustard seeds and add curry leaves, urad dal and marinated cabbage.

3. Cook on low flame for around 10 minutes. No need to add any water while cooking.

Tuesday, May 13, 2014

Crispy Chicken Bites


Ingredients:
1. Chicken - 1 lb
2. Red Chilli powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Coriander powder - 1/2 tsp
5. Salt to taste
6. Oil - 3 tbsp

Method:
1. Clean the chicken and cut into small bite sized pieces.

2. Marinate it with red chilli powder, turmeric powder, coriander powder and salt for atleast half an hour.

3. Heat oil in a saucepan and shallow fry chicken for 20-25 minutes until they turn golden brown.

Instant Egg Bhurji


Ingredients:
1. Egg - 3 nos.
2. Pepper powder - 1/2 tsp
3. Oil - 1 tsp
4. Salt to taste

Method:
Heat oil in a saucepan and break the eggs in it. SaĂște for 2-3 minutes on high flame. Add salt and pepper powder and turn off the heat. Instant egg bhurji is ready. It tastes best when made with coconut oil.

Kale Stir Fry

Ingredients:
1. Kale - 1 bunch
2. Grated coconut - 3 tbsp
3. Mustard seeds - 1/4 tsp
4. Dried red chillies - 1
5. Oil - 1 tsp
6. Salt to taste

Method:
1. Heat oil in a pan, splutter mustard seeds and add red chillies.

2. Add cut kale leaves, sprinkle salt and stir fry on medium heat for 5-7 minutes.

3. Add grated coconut and turn off heat.


Linking this recipe to Dish it out Event - Green Dishes at Cook's Joy - July 2014.

Tuesday, May 6, 2014

Red Radish Salad


Ingredients:
1. Red radish - 2
2. Onion - 1 small sized
3. Tomato - 1 small sized
4. Carrot - 1
5. Lemon - 1
6. Salt to taste

Method:
1. Thinly slice the vegetables.

2. Add lemon juice, sprinkle salt, toss all the ingredients and serve.


Linking this recipe to Swathis 'Summer Salads' Event, hosted at Sarika's - The Taste of the World.

Lemon Rice


Ingredients:
1. Rice - 1 cup  
2. Onion - 1 medium sized 
3. Green chillies - 2-3 nos.
4. Turmeric powder - 1/4 tsp
5. Peanuts - 1 tbsp
6. Cumin seeds - 1/4 tsp
7. Coriander leaves - 2 twigs 
8. Curry leaves - few 
9. Mustard seeds - 1/4 tsp
10.Oil - 1 tsp
11. Lemon juice - 2 tbsp
12. Salt to taste

Method:
1. Cook rice with 2 cups of water and keep it aside.

2. Heat oil in a pan and splutter mustard seeds, then add cumin seeds, peanuts and fry until peanuts turn golden brown.

3. Add onion, green chillies, curry leaves, turmeric powder, salt to taste and fry for 5 mins on medium flame.

4. Add cooked rice, mix thoroughly. Cover and cook for 10 more mins on low flame with occasional stirring. Turn off the flame and add lemon juice.

5. Garnish with freshly cut coriander leaves.

Sunday, May 4, 2014

Easy Palak | Spinach curry


Ingredients:
1. Palak/Spinach - 1 bunch
2. Onion - 1 medium sized
3. Tomato - 1 medium sized
4. Ginger - 1/4 inch
5. Garlic - 3 cloves
6. Mustard seeds - 1/2 tsp
7. Cumin seeds/Jeera - 1/2 tsp
8. Dry red chillies - 1 no.
9. Green chillies - 1 no.
10. Tamarind - small piece
11. Oil - 1 tsp
12. Butter - 1/4 tsp
13. Salt to taste

Method:
1. Boil spinach, onion, tomato, ginger, garlic, tamarind and green chilly in 1 cup water for 5-7 mins.

2. Cool it and make a smooth paste in mixer grinder.

3. Heat 1 tsp oil in a vessel, splutter mustard seeds and add cumin seeds and red chillies.

4. Pour the ground paste, add salt and let it cook for 5 mins.

5. Top it with a piece of butter and serve with rice/chapathi.


Linking this recipe to Dish it out Event - Green Dishes at Cook's Joy - July 2014.
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