Tuesday, February 26, 2019

Kovakka thoran | Ivy Gourd Stir fry

  1. Ivy Gourd/Kovakka - 250 gms
  2. Dried red chilies - 2-3
  3. Curry leaves - 1 sprig
  4. Mustard seeds - 1 teaspoon
  5. Coconut oil - 1 tablespoon
  6. Salt to taste
  1. Wash and thinly slice ivy gourd and set aside.
  2. Heat a tablespoon of oil in a pan and splutter mustard seeds. 
  3. Add red chilies, curry leaves, ivy gourd and salt to taste.
  4. Cover and cook on low flame. Ivy gourd cooks in steam itself and there is no need to add water while cooking.
  5. Stir occasionally and cook for 10 minutes.
Serve as a side dish for steamed rice.

Long Beans Stir Fry | Pacha Payar thoran - Kerala style

  1. Long beans/Yard long beans - 250 gms
  2. Onion - 1 small
  3. Dried red chilies - 2-3
  4. Turmeric powder - 1/2 teaspoon
  5. Mustard seeds - 1 teaspoon
  6. Curry leaves - 1 sprig
  7. Coconut oil - 2 teaspoon
  8. Grated coconut - 1/2 cup
  9. Garlic cloves - 2
  10. Salt to taste
  1.  Wash and cut long beans into small pieces.
  2. Heat 2 teaspoon oil in a pan and splutter mustard seeds.
  3. Add dried red chilies, curry leaves and chopped onions. Saute for a minute.
  4. Add cut long beans, turmeric powder, salt and 1/2 cup water.
  5. Cover and cook for around 10 minutes until the beans are well done.
  6. Meanwhile, take grated coconut and garlic in a mixer and just pulse it couple of times.
  7. Add the coconut to the long beans and mix well. If there is any water left, leave it uncovered for the water to evaporate. Turn off heat once all the water has evaporated.
Serve as a side dish for steamed rice.

Sunday, February 24, 2019

Poached Egg Curry

Serves : 2


  1. Eggs - 3-4
  2. Onion - 1 large
  3. Tomatoes - 4 large
  4. Garlic cloves - 6-7
  5. Red chili powder - 1-2 teaspoon
  6. Oil - 2 tablespoon
  7. Salt to taste
  8. Cilantro for garnishing
  1. Heat oil in a pan and add finely chopped onion and minced garlic.
  2. Sprinkle little salt and saute until onions turn soft.
  3. Add red chili powder and saute for few seconds.
  4. Add roughly cubed tomatoes and mix well.
  5. Cover and cook until tomatoes turn mushy. It takes around 5-7 minutes.
  6. Check for the salt and add if required. 
  7. Add 1/2 cup water and mix well and allow the mixture to boil. Keep the flame to low-medium.
  8. Break the eggs into the gravy and do not stir. Cover and cook for 2-3 minutes until the whites are cooked. 
  9. Turn off the heat and garnish with cilantro. 
Serve hot as a side dish for chapathi. 

Tuesday, February 5, 2019

ChakHao Tal | Black Rice Poori - Manipuri Cuisine

Chak-Hao is unpolished traditional black rice from Manipur. Black rice is also known as Forbidden Rice because for centuries, black rice is forbidden for common people making it reserved for only Chinese royalty. Black rice from Manipur have a special aroma and taste due to the soil condition and clean environment of this region.

Black rice is low in calorie and high in protein compared to white rice. These are rich in antioxidants, Vitamin E, Iron and dietary fiber. Source: Wikipedia

  1. Black Rice - 1 cup
  2. Wheat flour - 1/2 to 3/4 cup
  3. Salt to taste
  4. Oil - for deep frying
  1. Wash black rice couple of times and soak in water for 1 hour.
  2. Drain water completely and add to the mixer/blender and grind into fine paste by adding 2-3 tablespoon of water. Rice paste should be very thick, hence grind with minimal amount of water.
  3. Transfer the rice paste in a mixing bowl and add 1/2 cup wheat flour and salt to taste. Knead into a dough. If you feel the dough is sticky, add a tablespoon of wheat flour and knead. Repeat until the dough is non-sticky. 
  4. Rest the dough for 15 minutes.
  5. Heat oil in a kadai for deep frying. Roll out the dough into 4 inch circles and deep fry in hot oil.
  6. Drain excess oil in a kitchen tissue and serve with potato bhaji or korma. 
For the month of Jan 2019, we have chosen the theme of Manipuri cuisine for "Shhhhh Cooking Secretly" event. My partner for this month is Sasmita Sahoo Samanta who gave me black rice and salt as my secret ingredients. I had given her Paneer and Cumin seeds, using which she made Sana thongba, a Manipuri Paneer Curry. Do visit her blog "First Timer Cook" for a collection of delicious recipes.