Konju/ Prawn Theeyal

Kerala style Konju theeyal (Prawn Theeyal) is a real temptation, and if you are a foodie who loves South Indian food a lot, then this one is a must try. The curry is a bit time consuming, but the trust me, the ultimate result will make you smile wide :)

For those of you vegetarian lovers, trying out the vegetable theeyal can bring in the same effects. If you want to check the method of roasting coconut mix in the microwave or if you want the recipe for vegetable theeyal, check my early post. Just click or copy paste the link for the same here: 

http://foodomania-seema.blogspot.in/2014/08/vegetable-theeyal.html

For the recipe of konju theeyal, just check the method given below. 

Ingredients

• Prawns (Konju)-  1 cup or 2 cups
• Onion - 1 medium
• Shallots- 10 nos
• Cucumber- 1/4 cup
• Drumsticks- 1 large cut into small pieces
• Grated coconut- 2 cups
• Green chillies- 2
• Ginger- 1 inch
• Garlic- 10 cloves
• Chilly powder - 1 1/2 tsp
• Coriander powder- 3 tsp
• Turmeric powder - 1/2 tsp

Other ingredients

• Tamarind paste - 1/4 tsp
• Salt
• Oil
• Mustard seeds
• Curry leaves

Method

Step 1 (Roasting and grinding)

•  Take a tave heat it
• Roast coconuts with the help of coconut oil or any vegetable oil
• Add all the spices and roast them for 5 min
• Grind the contents to a paste by adding water and keep aside

Step 2

• Take a large tava or pan, heat it
• Add oil
• Now add some mustard seeds and splutter them
• Add curry leaves and diced onions plus green chillies to it
• Saute well
• Now Add the cut vegetables and the prawns that are cleaned and kept aside
• Saute well
• Add salt
• Add 1/2 tsp of tamarind paste
• Pour a cup of water and close the lid
• Allow it to cook partially
• Now add the ground coconut mix to with some water (check the consistency) and let it boil
• Allow to cook for 10 - 15 min in low flame
• Remove from flame after 15 min and serve hot with rice or with dosas.
• Enjoy!!

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Quick Parippu Rasam (Quick Toor Dal Rasam)

Rasam is the quick to make. It just takes around 10 minutes if you want a fast rasam with all the ingredients around. But the demand for parippu rasam has made me think of a quick and easy method, since it takes a long procedure with the cooking of parippu or toor dal in a cooker and then making the rasam later on. 

Here I have tried a simple method to make toor dal rasam the fast way round.

Ingredients

• Toor dal - 2- 3 tbs
• Tamarind paste- 5 tbsp
• Garlic -  10 large cloves
• Shallots - 10 
• Pepper powder - 1 tbs
• Chilly powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Fenugreek powder - 1/4 tsp
• Asafoetida - 1/4 tsp
• Curry leaves- 
• Corriander leaves- finely chopped
• Mustard seeds- 1/2 tsp
• Coconut oil or Vegetable oil- 2 tbsp + 2 tbsp

Method

Step 1

• Place a pan or a kadai on a heated stove top
• In the pan, add a bit of oil and  add dry toor dal to it and saute till golden brown.
• When it has turned golden brown, switch off flame and remove the roasted toor dal to a mixer jar. Grind it to a powder or add some water and make a paste out of it.

Step 2

• In the same kadai or pan, add some more oil
• Add oil to it 
• Add the mustard seeds and pop them
• Add curry leaves
• Now Add the ground shallots and ginger paste to it. Saute well. Simmer
• Now add the ground toor dal paste
• Add a cup of water to it and let it boil. Make sure that the paste turns into a sticky paste. This is the sign that the toor dal paste is not raw.
• Add Tamarind paste mixed with 3-4 glasses  of water to it. Make it a point not to boil after tamarind mix is being added to the kadai. Just simmer the flame
• Add sufficient salt
• Now add pepper powder, Chilly powder, asafoetida, fenugreek powder and coriander leaves. Make sure you add them in a simmered flame.
• Check salt. Add if you need.
• Switch off flame and serve with rice or serve in a cup as an appetizer.

Mutta Thoran or Egg Thoran

Egg thoran is something that is best as a side dish for rice and as an evening snack for kids. To make the perfect egg thoran with a bit of difference, you can try out this method.

To be frank, this one is a bit quick and easy to make recipe that will give you great amount of applause from your loved ones. This simple egg thoran is fast to make and good to taste. Just try out this recipe if you need a quick five minute snack or a quick side dish for rice.

Ingredients

• Eggs - 4 nos
• Green chilies - 2 nos
• Ginger - 1/4 inch
• Turmeric powder - a pinch 
• Garlic - one clove
• Shallots - 3
• Onion - half of a medium
• Grated coconut-  1/4 cup
• Salt
• Curry leaves
• Mustard seeds

Method

• Finely chop half or the onion and keep it aside
• In a bowl, break the eggs and add salt. Mix it well with a fork and keep aside
• Take a mixer jar, add coconut gratings, shallots, green chillies, ginger, garlic and turmeric powder.(you can add a pinch of jeera powder if you prefer). Run the mixer and grind it and keep it aside
• Take a pan, switch on the stove and heat it. Now add 3 tbsp of oil, add mustard seeds and pop them. Now add curry leaves
• To to pan, you may add finely chopped onions and saute it for 3 minutes.
• Now add the coconut mix to the pan and saute for 5 min. A tempting aroma rises up. Add a pinch or two of salt just right for the coconut mix.
• Now you may add the beaten eggs to the pan and scramble it well with a wooden spatula.
• Serve hot.
• Enjoy!!

Simple Vegetable Fried Rice

Fried rice is an easy to make rice preparation that simply needs the right ingredients with the right technique. It can be tried out even by beginners and get a perfect result that can boost up their confidence for trying out more complex dishes in future. So I insist that beginners need to try their hand cooking fried rice at home and serve it to the ones they love and care a lot.

Here I have tried out fried rice with onions, carrots and beans. But for better taste and the perfect aroma, you can add a capsicum, cauliflower and peas. This one is a simple fried rice with 3 vegetables that is always available in your refrigerator.

Ingredients

• Basmati rice - 2 glasses
• Beans - 1/2 kg
• Carrot - 1/2 kg
• Onions- 2 large
• Ginger - 7-8 cloves
• Garlic- 1/2 inch
• Green chillies- 2 small
• Black pepper powder- 1 tsp
• Salt
• Ghee- 2 tsp
• Vegetable oil- 3 tbsp

Method

• Cook the basmati rice separately, drain and keep aside. Make sure that you do not overcook it. 
• In a frying pan, add vegetable oil and add finely chopped onions, green chillies and saute.
• Add the finely chopped ginger and garlic to it and saute
• Now it is the turn of the vegetables. Saute well
• Add salt and black pepper, mix well
• Let it cook for 5-8 min. 
• Switch off flame after the vegetables are done
• Now in a frying pan, add ghee and heat it
• The cooked rice should be added to the ghee and mix well in slow flame
• To this, you may add the cooked vegetables and if you choose, add some fried raisins or nuts to it.
• Add celery to the rice and mix well.
• Check salt 
• If you prefer to add soy sauce and tomato sauce, you may add them at this point. But i prefer plain fried rice this time.
• Serve hot with chicken curry, vegetable curry and enjoy your fried rice!!

Crispy Chicken Fry

Frying chicken the crispy and tasty way is sometimes a real challenge. But fortunately this is not a hilarious task. All you need is a good idea about the right ingredients to be added and a whole lot of love. So here you go the recipe for crispy chicken coming right away. Make sure to avoid consuming fried chicken from branded food outlets to avoid health issues and give your kids the goodness of homemade fried chicken.

Ingredients

• Chicken (tender chicken)- 1/4 kg
• Red chilly powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Corriander powder- 1 tsp
• Garam masala powder- 1/4 tsp
• Corn flour  - 2 tbsp
• Egg- 1/2

Method

• Wash the chicken pieces. Tender chicken is needed for enhanced taste. Here i have bought Suguna Chicken
• In a bowl mix all the ingredients with the chicken peices
•  In a frying pan add sufficient oil for deep or shallow fry
• Fry all the chicken pieces and serve hot
• Enjoy!!

Nostalgic Comfort: My Grandma's Vegetable Stew Magic (Ishtu-Kerala Style Vegetable Stew)

Nostalgic Comfort: My Grandma's Vegetable Stew Magic

Introduction:

Being a proud Keralite, the aroma of Vegetable Stew has been woven into the fabric of my childhood. This delectable side dish, crafted with love and tradition, is the perfect dance partner for Appam, the breakfast delight that Kerala proudly claims as its own. Allow me to share a personal ode to this soul-warming curry that not only tantalizes the taste buds but also whispers stories of health and beauty from every simmering pot.

Ingredients:

Carrots - 3 (for a vibrant crunch)

Beans - 10 nos (for a playful twist)

Potatoes - 3 nos (for the hearty foundation)

Onions - 2 large (for the symphony of sweetness)

Ginger - 1 inch (for a touch of warmth)

Garlic - 2 cloves (for a subtle kick)

Green chilly - 2 nos (for a spicy serenade)

Green Cardamom - 2 (for a fragrant note)

Cinnamon stick - 1 (for a dash of nostalgia)

Cloves - 2 (for a hint of mystery)

Black pepper corns - 6-7, crushed (for a peppery heartbeat)

Cashew nuts - 6 (ground to a paste with water, for a creamy crescendo)

Thin coconut milk - 1 1/2 cups (for a light, coconutty embrace)

Thick coconut milk - 1 cup (for a rich, indulgent finale)

Salt (to season the memories)

Oil (for a touch of tradition)

Method:

Heat a pressure cooker, and let the magic unfold.

Add a splash of oil or ghee and toss in the green cardamoms, cinnamon stick, and cloves. Let them sauté until the kitchen fills with their enchanting aroma.

Introduce the finely chopped onions, green chilies, and ginger to the cooker. Saute them until they form a delightful medley, echoing the stories of generations past.

Now, let the stars of the show make their entrance. Add all the colorful vegetable pieces to the cooker and sauté for a brief two-minute dance.

Pour in half a cup of water, setting the stage for the thin coconut milk to join the performance. Let it simmer in the background, infusing each vegetable with the essence of Kerala.

Season this culinary symphony with salt, crushed peppercorns, cashew paste, thick coconut milk, and a sprinkle of curry leaves. Let the flavors harmonize over a gentle flame.

Simmer the flame for two minutes, allowing the stew to reach its flavorful crescendo.

Turn off the flame, and unveil the masterpiece. Serve hot with Appam, and savour the nostalgia with every bite.

Enjoy the heartwarming embrace of my Grandma's Vegetable Stew. This not only fuels the body, but also paints a portrait of health, beauty, and the timeless flavours of Kerala. Bon appétit!

Dal Thadka

Dal Tadka, which is a North Indian side dish served with Rotis, is the one simple dish that you can make within minutes. You need not spend a lot of time sauteing different ingredients one by one. So I prefer to make it often when i find the hungry tummies at home asking for a quick delicious meal.

Ingredients

•  Toor Dal- 1/2 a cup
• Masoor Dal- 1/2 a cup
• Green chillies- 2 nos
• Onion - 1 large
• Tomatoes- 2 small
• Ginger - 1/2 inch
• Turmeric - 1/2 tsp
• Garam Masala - a pinch or two
• Asafoetida- a pinch or more
• Water - 2 cups
• Cream- 1 1/2 tbsp
• Kasurimethi- 1 tsp (Optional)
• Coriander leavers- 2 tsp (Optional)
• Salt
• Oil

For Tadka

• Ghee- 1 tsp
• Red chillies- 3 or 4
• Cumin seeds- 1 tsp
• Red chilly powder- 1 tsp
• Asafoetida- 1/4 tsp

Method

• Take a pressure cooker
• Add the lentils(Masoor dal and toor dal) to it after washing well
• To this add finely chopped onions, green chillies, tomatoes and ginger
• Add sufficient water 
• Now add in the turmeric powder and asafoetida. Mix with a spatula
• Switch on flame and cook for 10 min
• Open the pressure cooker after 10 min and mash the lentils with a spatula gently
• You may add kasuri methi and corriander leaves along with the right quantity of salt
• Pour in a serving bowl and keep aside

Tadka

• Take a frying pan
• Add ghee to it and heat it
• Now in goes the cumin seeds. Let it splutter
• Add the red chillies (here i have made use of dried ones)
• Mix well with a spatula
• Add the red chilly powder to the pan
• Mix well
• Now switch off the flame and pour the hot tadka to the cooked dal
• Serve hot with rotis
• Enjoy!!