Avial

Avial is a popular traditional dish from Kerala. It is a mixed vegetable curry cooked with coconut and yogurt. The main ingredients in avial are typically a variety of vegetables like carrots, beans, drumsticks, raw banana, yam, and pumpkin.

To prepare avial, the vegetables are cut into long pieces and cooked with turmeric, green chilies, and curry leaves. A coconut paste is added and the dish is seasoned with coconut oil to enhance the flavor.

It is one of the main dishes in a Kerala sadya. A sadya is a traditional feast served on a banana leaf during special occasions, festivals and weddings. With Onam festival around the corner, try this easy to make and healthy mixed vegetable avial. 

Ingredients:

• Raw banana
• Yam
• Carrots
• Beans
• Drumsticks
• Winter melon
• Pumpkin 
• Coconut grated - 1 cup
• Cumin seeds - 1 teaspoon
• Green chilies - 3-4 
• Curry leaves - 2 sprigs
• Yogurt - 1 cup
• Coconut oil - 1 tablespoon
• Turmeric powder - 1/2 teaspoon
• Salt to taste

Method:

1. Cut the vegetables in 3 inches by 1 inch long slices. Take equal quantities of each of these vegetables mentioned in the ingredients list and make sure they come up to 3 cups in total. 
2. Add the cut vegetables in a large pot and add 1/2 cup of water, sliced green chilies, turmeric powder, curry leaves and salt. 
3. Cover and cook the vegetables until well done. Stir occasionally and sprinkle water if required. 
4. Grind the grated coconut along with a teaspoon of cumin seeds into a coarse paste.
5. Add this paste to the cooked vegetables and stir well. Cover and cook on low flame for another 5 minutes.
6. Turn off the stove and add a cup of yogurt. Finally add a tablespoon of coconut oil and few more curry leaves. Delicious avial is ready to serve. 

"Shhhhh Cooking Secretly" is a monthly challenge in the Facebook group. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month.

This month's theme is "Sadya" and it was chosen by Priya Vijaykrishnan. She made a kichadi with okra. Check out the recipe for the same in her blog 'Sweet Spicy Tasty'. My partner for this month is Mayuri. She gave me cumin seeds and coconut oil as my secret ingredients. I gave her mustard seeds and curry leaves as her ingredients. She made a very refreshing cucumber raita - Vellirikka Kichadi.

Avocado Toast

This is a very basic avocado toast with simple ingredients. It is very easy to make on a busy morning. We just need around 5 minutes to whip up this healthy protein-rich breakfast. All you need is a ripe avocado and a couple of slices of bread. I have added chili flakes and pepper powder for spiciness in this recipe and this can be added or removed as per your spice preference. The avocado used should be just ripe and not too mushy. It is preferable to consume it immediately after preparing it. Even though lemon juice added will prevent the discoloration of avocado, I believe the taste of avocado alters with time.

Ingredients:

• Bread slices - 2
• Avocado - 1 
• Lemon juice - 1/2 teaspoon 
• Chili flakes - 1/8 teaspoon
• Pepper powder -1/8 teaspoon 
• Black sesame seeds - 1/8 teaspoon
• Butter - 1 teaspoon (optional)
• Salt - a pinch

Method:

1. Toast the bread slices with butter. This is completely optional. If you want, you can just toast it without butter.
2. Take the avocado, cut it in half, and remove the pit. Scoop out the flesh and transfer it to a bowl.
3. Mash the avocado with a fork. I like mine to be completely smooth. 
4. Add a pinch of salt, pepper powder, chili flakes, and sesame seeds to the mashed avocado and mix well. 
5. Spread the avocado mix on toast and serve.

As part of the "Sshhh Cooking secretly" challenge, a theme is selected at the beginning of the month by one of the participants. All the members are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month. This month's 'Protein-rich breakfast' theme is chosen by Renu. Do check out her recipe of Tofu Bhurji she made for this theme. 

Priya Vijaykrishnan is my partner for this month. She gave me pepper powder and lemon juice as my ingredients and I gave her coconut and curry leaves as her secret ingredients. Priya prepared very healthy black lentil crepes. Do check out her blog for a wide variety of traditional dishes like Thiruvadhirai kali.  

Bisi bele bath powder

 Ingredients:

1. Kashmiri chili/Byadagi chili - 15 nos.
2. Coriander powder - 4 tablespoon
3. Chana dal - 2 tablespoon
4. Urad dal - 2 tablespoon
5.  Sesame seeds - 2 tablespoon
6. Cumin seeds - 1/2 teaspoon
7. Fenugreek seeds - 1/4 teaspoon
8. Asafoetida powder/ Hing - 1/4 teaspoon
9. Cinnamon stick - 2-inch piece
10. Curry leaves - 1/2 cup
11. Salt - 1 teaspoon

Method:

1. Wash and pat dry the curry leaves. 
2. Heat a pan on medium flame and dry roast coriander, chana dal, urad dal, cumin seeds, and fenugreek separately until they turn aromatic. Transfer the roast spices to a plate.
3. Dry roast whole red chili for a couple of minutes.
4. Pop the sesame seeds for a couple of seconds and transfer them to a plate.
5. Roast curry leaves and cinnamon stick for a couple of minutes.
6. Let all the ingredients cool down completely.
7. Grind them into a fine powder and store them in an air-tight glass container.

Use this spice mixture whenever you make bisi bele bath.

Thank you Jayashree Trao for the wonderful theme on Sshhh Cooking Secretly challenge. I have been thinking of putting this recipe for a long time and now is the right time to publish it. If you are curious about what Sshh Cooking Secretly challenge is, it is a Facebook group that does monthly challenges. Each month, a theme is chosen and members are paired together.  Two secret ingredients are shared between pairs who make a dish that complies with the theme. The other members are asked to guess the ingredients at the end of the month. 

Jayashree blogs at Evergreen dishes and she has a huge collection Indian cuisines. Do check out her home made pav bhaji masala. 

This month I paired up with Mayuri who is a very talented blogger who blogs at Mayuri's Jikoni. She gave me sesame seeds and curry leaves and here comes my bisi bele bath powder. I gave her Pista and saffron and she made doodh masala/masala milk powder. 

Here I have my bisi bele bath prepared using little millet. 

Green Peas Egg Stir Fry

Green Peas Egg Stir Fry is a perfect side dish for chapathi. It is very easy to make and can be done in less than 30 minutes. This is one of the street-style dishes which you get in Kerala. 

Ingredients:

1. Green peas - frozen/fresh - 1 cup
2. Eggs - 3
3. Onion - 1 medium
4. Tomato - 1
5. Green chilies - 2-3
6. Ginger minced - 1 teaspoon
7. Curry leaves - 1 sprig
8. Turmeric powder - 1/4 teaspoon
9. Red chili powder - 1/2 teaspoon
10. Garam masala - 1/4 teaspoon
11. Cilantro for garnishing
12. Salt to taste
13. Oil - 1 tablespoon

Method:

1. Defrost green peas if you are using frozen ones. 
2. Heat oil in a pan and add minced ginger, slit green chilies, and curry leaves.
3. Add chopped onions and saute till they turn translucent.
4. Add turmeric powder, red chili powder, garam masala, and salt. 
5. Add finely chopped tomatoes and stir everything well. Cook till tomatoes turn mushy. 
6. Add the green peas and a couple of tablespoons of water. Cover and cook until the green peas are well done. 
7. If the water is still left in the pan, keep the cover off and let all the water evaporate.
8. At this stay, crack in eggs and keep stirring until eggs are cooked.
9. Garnish with cilantro and the dish is ready to serve. Serve it as a side dish for rice or chapathi. 

This month's theme of "Healthy Ideas" was suggested by our group admins Renu and Mayuri ji. My partner for this month's "Sshhh Challenge" is Priya Vijaykrishnan who blogs at Sweet, Spicy, Tasty. 

She gave me ginger and green chilies and I came up with this dish. I gave her cabbage and curry leaves and she prepared a very delicious cabbage kootu. Priya's blog has a variety of recipes that are a must-try. One among them is Thiruvadhirai Kali. I have seen so many photos of the Thiruvadhirai Kali dish in the month of December and I have been thinking of making it. Priya does have a detailed recipe for the same which I am planning to make. 

Uluva Kanji | Karkidaka Kanji | Fenugreek seeds Congee

Uluva Kanji is a  traditional dish made in Kerala during the monsoon season. This dish made with rice and fenugreek and flavored with lots of coconut and jaggery. The bitterness of the fenugreek is hardly noticeable in this delicious dish. 

In Malayalam, the word "Uluva" means Fenugreek, and "Kanji" refers to congee, hence the name. This dish is also known as Karkidaka Kanji because it is usually made during "Karkidaka Masam".  Karkidaka Masam is a month in Malayalam Calendar while in the Gregorian Calendar it corresponds to the months of July to August. The nutrients in the fenugreek are believed to ward off any ailments that are typically seen during the rainy season. 

The fenugreek is believed to be rich in nutrients. It is good for controlling diabetics, menstrual cramps, high cholesterol, and many other conditions(Reference: WebMD) It is also known to increase milk production in lactating mothers. This dish is also taken during the "Post-delivery care" in Kerala.

Ingredients:

1. Fenugreek seeds/ Uluva/ Methi seeds - 3 tablespoon
2. Raw rice(see notes below) - 1/4 cup
3. Grated coconut - 1/2 cup
4. Grated jaggery - 1/2 cup
5. Salt - 1/8 teaspoon

Method:

1. Wash and soak fenugreek seeds in 2 cups of water for at least 5 hours. 
2. Wash the raw rice and pressure cook along with soaked fenugreek seeds for 4-5 whistles. Do not discard the water used for soaking fenugreek, use the same for pressure cooking.  
3. Once the pressure subsides, open the pressure cooker and add grated jaggery, grated coconut, and salt. 
4. Allow the mixture to boil for a couple of minutes and try off the stove.

Uluva Kanji is ready to serve.

Notes:

1. Typically red raw rice is used for making this dish. But it can be replaced with other varieties of raw rice like the sona masoori or jeera rice.
2. People with diabetes can omit jaggery altogether and make the savory version by adding salt. 

"Shhhhh Cooking  Secretly" is a monthly challenge in the Facebook group. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month.

This month's theme was "Fear Not The Bitter" and it was chosen by Seema who blogs at MildlyIndian. I can't wait to try her Mulberry Breakfast Parfait and Black Rice Ladoos.

My partner for June 2021 is Preethi Prasad. She gave me jaggery and fenugreek as my secret ingredients. I gave her neem flower and amchur and she made a very unique and delicious curry - Neem flower and chickpea curry. Do check her blog for the recipe. Also, I cant wait to try her Beetroot Corn Bites and Quinoa Beetroot patties. 

Odia Manda Pitha

Manda Pitha is a traditional sweet dish from Odisha. It is a coconut jaggery dumpling made with rice flour. It is very similar to dishes like Modak from Maharashtra, Kozhukatta from Kerala, and Kozhukattai from Tamil cuisine. 

This steamed dish is prepared during festivals falling on monsoon and post-monsoon seasons like Manabasa Gurubara, Durga Puja, Kumar Purnima, or Rakhi Purni. (Reference: wiki)

Ingredients:

1. Rice flour (fine) - 1 cup
2. Jaggery grated- 1/2 cup 
3. Coconut grated - 3/4 cup 
4. Cardamom pods - 2-3
5. Black pepper powder - 1 teaspoon
6. Salt - 1 pinch

Method:

1. Boil 1 cup of water and add a pinch of salt. 
2. Add rice flour to boiling water and turn off the stove. Mix it thoroughly until all the water is absorbed. 
3. Cover it and let the mixture sit for 5 minutes. When it is cool enough to handle, knead it thoroughly until it forms a smooth non-sticky dough.
4. Mix grated coconut, jaggery powder, black pepper powder, and cardamom powder and set aside. If you think there are impurities in your jaggery, melt it with a couple of tablespoons of water, strain it and transfer the liquid jaggery back to the stove. Boil it till it thickens and add grated coconut, black pepper powder, and cardamom powder.
5. To make the pitha, take a small lemon-sized dough. Flatten it on your palms, add around 2 teaspoons of filling in the middle and roll it back into a ball as shown in the picture. 
   
6. Repeat the process with the rest of the dough. 
7. Use a steamer and boil water in the bottom vessel. Place the pitha balls in the steamer rack and steam for 15 minutes.
8. Turn off the stove after 15 minutes and keep it covered for 5 minutes before serving. 

"Shhhhh Cooking  Secretly" is a monthly challenge in the Facebook group. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month.

This month's theme was "Odia Pitha Series" and it was chosen by Sasmita Sahoo Samanta who blogs at First Timer Cook. Do check Sasmita's blog for a huge collection of Odia dishes and some of them worth mentioning include Chandrakanthi Pitha and Chaula Khiri. 

My partner for May 2021 is Poonam Bachhav. She gave me jaggery and cardamom as my secret ingredients. I gave her jaggery and black pepper and she made Suji Kakara Pitha. Her blog has a wide collection of delicious healthy recipes. Some of them which I want to try to make include Karachi Fruit Biscuits and Whole Wheat Nankathai.

Chocolate Ice cream - No milk or sugar recipe

This is one of the easiest and guilt-free ice cream recipes. This does not contain milk, eggs, or sugar. My kids are always super excited about this ice cream. They always like to eat it even before I freeze it.

I used Chiquita banana for the recipe but you can replace it with a small variety but make sure to increase the number to 5-6. Almonds can be replaced with cashews. I used Tunisian dates but you can use other varieties as well. Depending upon the size of the dates and your sweet preference, you can change the numbers used. 

Ingredients:

1. Banana - 2 large(Chiquita)
2. Almonds - 20 nos.
3. Cocoa powder - 1 tablespoon
4. Vanilla essence - 1 teaspoon
5. Dates - 10

Method:

1. Cut banana into thin slices and freeze it for at least 8 hours. 
2. Soak the almonds in water for 2 hours.
3. Once the almonds are soaked, peel the skin off and set aside.
4. Soak the dates for 5 minutes in warm water.
5. Take a blender/grinder and add frozen bananas, soaked and peeled almonds, cocoa powder, dates, and vanilla essence. Grind them into a fine paste by adding 2-3 tablespoons of water.
6. Transfer the mixture into a freezer-safe container and freeze for 8-10 hours.

Serve the ice cream in a cone or bowl. 

"Shhhhh Cooking  Secretly" is a monthly challenge in the Facebook group. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month. 

This month's theme was "Frozen Treats" and it was chosen by Pavani Gunikuntla who blogs at Pavanis Kitchen. I am so glad she chose this theme for hot summer days. Do check Pavani's blog for "Easy Oreo Ice Cream". It looks super delicious and very easy to make. 

My partner for April 2021 is Mayuri Patel. She gave me bananas and dates as my secret ingredients. I gave her passion fruit and cream. She made a very unique 'Passion fruit and Tree Tomato Ice Cream'. Please do check her blog for the recipe and to read the interesting write-up about the history of ice cream and her memories associated with it. Her blog has a wide collection of delicious recipes. Some of them which I want to try very soon include "Mango and Vanilla Panna Cotta" and "Vanilla Pudding". 

Lemon Rasam (without store bought rasam powder)

Lemon Rasam is one of the many varieties of rasam made in South India. This recipe does not use any store bought rasam powder instead we will be using fresh ingredients to make the rasam mix. The sourness in rasam is generally got by adding tamarind, but in this variety we replace tamarind with lemon juice. Always add the lemon juice to rasam after turning off the stove and setting aside rasam for 5 minutes. Boiling the lemon juice will lead to bitter taste and also removes the nutritional benefits of lemon. Cooked and mashed tur dal is optional in rasam. I prefer to add them since it gives a slightly thicker consistency.

Lemon rasam is perfect for cold winters. The pepper corns, garlic and lemon are very soothing for you when you are suffering from cold and cough. They are light for your stomach and perfect after you had a heavy holiday meal.

Ingredients:

1. Tur dal - 1/4 cup
2. Tomato - 3 no.
3. Garlic cloves - 5
4. Green chili - 2 
5. Cumin seeds - 1 tsp
6. Pepper corns - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Coriander leaves/Cilantro - 5-7 sprigs
9. Lemon - 1 
10. Salt to taste

For Tempering:

1. Sesame oil - 1 tablespoon
2. Dried red chili - 2
3. Curry leaves - 1 sprig
4. Mustard seeds - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Hing/Asafetida - 1/8 tsp

Method:

1. Wash and soak tur dal in water for atleast half an hour. Pressure cook for 3-4 whistles. Once taken out from the cooker, mash the dal well to a smooth consistency and set aside.
2. Take a teaspoon each of cumin seeds and pepper corns in a pestle and mortar and crush to form a rough powder. If you do not have pestle and mortar, you can even use a chutney jar of mixer grinder to crush it. Pulse it for 3-4 times to get the right consistency.
   
3. Heat a saucepan and add a tablespoon of sesame oil, splutter mustard seeds followed by 1/2 tsp cumin seeds, dried red chilies, hing, turmeric powder and curry leaves.
4. Then add the crushed garlic, slit green chilies and diced tomatoes. Cook till tomatoes turn mushy.
5. Add the cooked and mashed dal, stems of coriander leaves and salt to taste.
6. Boil the rasam for 5 minutes. 
7. Add the crushed pepper and cumin powder and turn off the stove. Leave it covered for 5 minutes.
8. Finally add 1 tablespoon of lemon juice and garnish with coriander leaves. 

Serve hot lemon rasam with boiled rice.

"Hot Pot" was the theme for the Dec "Shhhhh Cooking Secretly" event. The theme was suggested by Priya Iyer of "The world through my eyes". Do check her blog for a collection of delicious recipes. I have bookmarked her "Indian Style Burger | Burger with Sweet Potato Patty" to try it soon.

My partner for Dec month is Renu Agrawal Dongre who blogs at 'Cook With Renu'. Her blog is a collection of healthy guilt free recipes. Checkout her 'Spiced Candied Mixed Nuts' and 'Whole Wheat Kale Brownies' for some of the nutritious snack recipes. Renu suggested lemon and garlic as my secret ingredient and I made this lemon rasam. I gave her Spring Onion and garlic and she made a delicious and creamy Vegan sweet corn soup. Do check visit her blog to get the recipe. 

Radish Chutney - No Coconut Chutney

Dosa or Idli is one of the staple breakfasts in every South Indian home. The most common condiments are chutney and sambar. There is a wide variety of chutneys but the most common ones are made with coconut. If you are bored with the regular coconut chutneys, then I suggest you try this no-coconut chutney using radish. 

"Fresh Winter Veggies"  was the theme for the Nov "Shhhhh Cooking Secretly" event. The theme was suggested by Preethi of Preethi's cuisine. Do check out her blog for a wide collection of delicious recipes. I have bookmarked to try her Tom Yum flavored Mushroom and Coriander soup. My partner for Nov month is Priya Vijaykrishnan who blogs at Sweet Spicy & Tasty. Medu Vada platter in her blog caught my eye and I am craving for one now. Priya suggested radish and mustard seeds as my secret ingredient and I made this radish chutney. I gave her Spinach and green chilies and she made healthy and delicious - Keerai Masayil. Do check visit her blog to get the recipe. 

Ingredients

1. Radish - 1 cup
2. Onion - 1 medium
3. Tomato - 1 
4. Dried red chilies - 2 or as per your preference
5. Urad dal - 1 teaspoon
6. Turmeric powder - 1/4 teaspoon
7. Mustard seeds - 1/2 teaspoon
8. Curry leaves - 1 sprig
9. Cilantro/Coriander leaves - 1 handful
10. Oil - 2 teaspoon
11. Salt to taste

Method:

1. Heat a teaspoon of oil in a pan and add urad dal. Saute for few seconds and add dried red chilies and onion.
2. Saute till onions turn soft. Then add turmeric powder, diced tomatoes and radish. Cover and cook for 5 mins on low flame. 
3. Add salt to taste and turn off the heat.
4. Wait till the mixture cools down and grind into a fine paste.
5. For the tempering, heat a teaspoon of oil in a pan and splutter mustard seeds. Add a sprig of curry leaves and add the tadka to chutney. 

This chutney can be served along with idli or dosa. 

Do check out other chutney recipes in my blog:

1. Spring Onion Tomato Chutney
2. Carrot Peanut Chutney
3. Ridge Gourd Chutney
4. Coconut chutney with red chilies 
5. Coconut Coriander Chutney
6. Tomato Chutney

Oats Chocolate Cookies

    

Oats Chocolate Cookies are gluten free cookies made using oats flour. These cookies were a hit in our home and it vanished as soon as I baked them. As a sweetener, I used honey and brown sugar but we can substitute the brown sugar entirely with honey. If you like chewy textured cookies, I suggest you bake it for 15 minutes and if you wish for a little crumbled ones, bake it for little longer (3 minutes more).  

I made this dish as part of the "Shhhh Cooking Secretly Challenge".  As part of this challenge a theme is selected at the beginning of the month by one of the participants. All the members are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are suppose to prepare a dish that matches the theme of that month. 

This month's theme is Chocolate and it was suggested by Mayuri Patel from Mayuri's Jikoni.  

Mayuri's blog has a wide variety of cuisines from all over the world. I have bookmarked a couple of  her desserts to try soon which includes "Nectarine and Blueberry Crisp" and "Coffee and Walnut Cake".

My partner for this month is Narmadha and I gave her milk and cashew and she made Biscuit Truffles. She gave me butter and salt and I made these oats chocolate cookies. Narmadha blogs at Nam's Corner and she has a wonderful blog with wide variety of vegetarian and non-vegetarian dishes. I am in love with her Fish Popcorn recipe and would love to try them very soon. Also do check out her Butter Murukku recipe. 

Let us take a deep dive into the oats chocolate cookie recipe now.

Makes - 15 medium sized cookies 

Ingredients:

1. Oats flour - 1 cup
2. Baking soda - 1/2 tsp
3. Salt - 1/4 tsp
4. Cocoa powder - 1 tbsp
5. Butter - 2 tbsp
6. Egg white - 1
7. Vanilla extract - 1/2 teaspoon
8. Milk - 1 1/2 tsp
9. Honey - 3 tbsp
10. Brown sugar - 3 tbsp

Method: 

1.   To make oat flour, use either quick cooking or rolled oats and powder it in a blender.

2.   Take 1 cup of the oat flour in a mixing bowl along with baking soda, salt and cocoa powder. Sieve them all together twice to remove all the lumps and to mix them together.

3.   Beat a egg white in a different bowl and add melted butter, milk, vanilla extract, honey and brown sugar. Give it a good mix. 

4.   Add the dry ingredients to the egg mixture and mix gently.

5.   Preheat the oven to 325 deg F.

6.   Line a parchment paper on baking tray and scoop a tablespoon of cookie dough on the tray and gently press them with the back of a spoon.

7.   Bake for 15 minutes for chewy cookies or 18 minutes for crisp ones.

Homemade Ice cream - No Sugar | No Condensed Milk | No Cornflour

Homemade ice cream served in store bought cone

This homemade ice cream is made without added sugar, condensed milk, cream or cornflour. It can enjoyed guilt free. 

Ingredients:

1.  Banana(Chiquita) - 3
2. Dates - 10 count
3. Almonds - 25 count
4. Vanilla essence - 1 teaspoon

Method: 

1. Make thin slices of banana and freeze for at least 4 hours.
2. Soak almonds and dates in water for 1/2 hour.
3. Take a blender and add soaked almonds, dates and 2 tablespoon of water and grind to a fine paste.
4. Add frozen banana slices and vanilla essence and blend till they form a smooth paste. 
5. Add the mixture in a freezer safe box(preferably glass) and freeze for at least 8 hours. 

Serve this ice cream in a bowl or store bought cones.

Spicy Braised Tofu

Ingredients:

1. Tofu Firm - 16 oz /1 lb/ 450 gm 
2. Onion chopped - 1/2 cup
3. Garlic minced - 3 no.
4. Sesame oil - 1 tsp
5. Vegetable oil/Olive oil - 2 tbsp
6. Toasted sesame seeds - 1 tsp
7. Spring onion - 3 roots

For the sauce:

1. Soy sauce - 2 tsp

2. Sugar - 1 tsp

3. Salt - 1/2 tsp

4. Chili flakes - 1 tsp

5. Water - 1/2 cup

Method:

1. Drain the water from tofu package and cut tofu into small pieces. 
2. Add 2 tbsp of vegetable/Olive oil in a pan and place tofu pieces in a single layer. Fry one side for 7-8 minutes. Turn them over and again fry till both sides turn golden brown. Remove tofu from the pan and set aside. 
3. In the same pan, add chopped onion and minced garlic. Saute till onions turn slightly brown.
4. Mix all the ingredients listed in the sauce section in a bowl.
5. Add the sauce mixture to the sauteed onion. 
6. Transfer the tofu back to the pan and mix gently. Keep the flame on high.
7. When the sauce thickens, turn off the heat and add a teaspoon of sesame oil, chopped spring onion and toasted sesame seeds.

Serve as a side dish for steamed rice.

Avalakki Upkari | Udupi cuisine

Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva-Mangalorean cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region.

This Udupi style preparation of flattened rice is one of the easiest dish you make in less than 15 minutes.

Ingredients:

1. Thin poha/Thin flattened rice - 3 cups
2. Onion - 1 small sized
3. Green chilies - 2
4. Dried red chilies - 2
5. Peanuts - handful
6. Mustard seeds - 1/2 teaspoon 
7. Cumin seeds - 1/2 teaspoon
8. Coconut grated- 1/2 cup
9. Cilantro/Coriander leaves - 2 tbsp chopped
10. Oil - 1 tablespoon
11. Salt to taste

Method:

1. Heat 1 teaspoon oil in a pan and roast peanuts. Set aside. 
2. Add 1 teaspoon of oil in the same pan and splutter mustard seeds and cumin seeds.
3. Add slit green chilies, dried red chilies, curry leaves, salt and chopped onions. Saute till onions turn soft. 
4. Switch off the flame and add poha, grated coconut, roasted peanuts and around 2 tablespoon of water. Mix well till everything is well combined. Check for seasoning and add more salt if required.
5. Garnish with coriander leaves and serve. 

Note: Adding couple of tablespoons of water to poha will make it soft and easy to chew. 

I made this recipe as part of the "Shh Cooking Secretly" event. This is an event started by Priya of Priya's Versatile Recipe and now being taken forward by Mayuri of Mayuri's Jikoni.  At the beginning of the month a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are suppose to prepare a dish that matches the theme of that month. 

This month's theme is "Udupi Cuisine" and it was chosen by Jayashree Trao of "EverGreenDishes". My partner for this month is Aruna SarasChandra and she shared Green chilies and Coconut as my secret ingredients and I shared her Fenugreek and coconut as her ingredients. She made Udupi Saaru, an Udupi style preparation of Tomato Rasam. Do visit her blog "Vasu's Veg Kitchen" to find this  recipe.

Mushroom Thoran | Koon thoran

Ingredients:

1. Mushroom - 250 gms
2. Onion - 1 medium
3. Green chillies - 1 or as per your spice level
4. Curry leaves - 1 sprig
5. Coconut grated - 1 handful
6. Mustard seeds - 1/2 teaspoon
7. Dried red chillies - 1
8. Garlic cloves - 3
9. Coconut oil - 1 tablespoon
10. Salt to taste

Method:

1. Wash and cut mushrooms into small pieces.
2. Heat a pan with coconut oil and splutter mustard seeds.
3. Add red chilly, green chillies, curry leaves and crushed garlic.
4. Add finely chopped onion and saute till onons turn translucent.
5. Add finely chopped mushrooms and salt to taste.
6. Cook until the water from the mushrooms evaporates.
7. Add grated coconut and mix well.

Mushroom stir fry with coconut is ready to serve. It can be served along with chapathi/rice.

Janeiiong | Black Sesame Pulao from Meghalaya

For the month of February, the theme for "Shhhhh Cooking Secretly" event is cuisine from Meghalaya. 

Meghalaya is one of the seven North Eastern states of India. Meghalaya - alaya("abode") and megha("clouds") which means "the abode of clouds" in Sanskrit. It occupies a mountainous plateau of great scenic beauty. It is the home to three major tribal population - Khasis, Garos and Jaintias(in order of population). The staple food of people is rice with meat and fish preparations. 

For the cooking event, I am paired with Seema Doraiswamy Sriram, who gave me sesame seeds and rice as my secret ingredients. I have made this black sesame seeds pulao called "Janeiiong. I gave her rice flour and jaggery and she made a sweet rice flour cookie named "Pu klein". Do check her blog - 'Mildly Indian' for the recipe. 

Recipe Source: DesiFiesta

Ingredients:

1. Cooked rice - 1 cup
2. Black sesame seeds - 1/4 cup
3. Onion - 1 small sized
4. Ginger minced - 1 teaspoon
5. Green chilies - 2
6. Oil - 1 teaspoon
7. Salt to taste

Method:

1. Dry roast black sesame seeds on medium flame for around 5 minutes. Keep stirring continuously to avoid burning of seeds. 
2. After dry roasting, place the sesame seeds in a fine sieve and wash in running water.
3. Grind the sesame seeds into a fine paste by adding 1 tablespoon of water. Set aside the ground paste.
4. In a pan, heat a teaspoon of oil and add finely chopped onion, minced ginger and slit green chilies. Saute until onions turn translucent.
5. Add sesame paste and salt to taste. Mix well and let it simmer for around 3 minutes.
6. Add cooked rice and mix well. Serve hot.

Kovakka thoran | Ivy Gourd Stir fry

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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.

Poached Egg Curry

Serves : 2

Ingredients:

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

Method:

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. 

Easy Egg Bhurji | Easy Mutta Thoran

Serves: 2

Ingredients:

1. Egg - 3
2. Onion - 1 small
3. Tomato- 1 medium
4. Green chillies - 2 or as per spice level
5. Cilantro - 3 sprig
6. Turmeric powder - 1/2 teaspoon
7. Salt to taste
8. Oil - 1 tablespoon

Method:

1. Take roughly chopped onion, tomato, green chillies and  cilantro in a mixer/blender. Pulse it couple of times.
2. Add eggs, salt and turmeric powder and pulse for few seconds.
3. Heat a pan on medium flame and add oil. When the oil is hot, pour the egg mixture and stir occasionally.
4. Stir until eggs are cooked. Garnish with cilantro and serve.

Asparagus with Mushroom Stir Fry

Ingredients:

1. Mushroom - 200 gms
2. Asparagus - 200 gms
3. Garlic - 5-6 cloves
4. Salt to taste
5. Pepper powder to taste
6. Oil - 1 tablespoon

Method:

1. Heat a tablespoon of oil in a pan and add finely minced garlic. Saute for a minute and add cut mushrooms and asparagus.
2. Add salt and pepper powder to taste.
3. Stir well and cook uncovered until the water from mushroom evaporates.