Tuesday, 16 January 2018

Raw Papaya Thoran | Kerala Style Kaplanga Thoran | Karumoosa Thoran | Naadan Kappakya Thoran


Today's recipe is a slightly different one friends.. Did you know that you can cook raw papaya as a veggie and make amazing dishes out of them? That's one beauty of growing up on the west coast of India in Kerala. You learn to make use of the leaves, stalks or the raw fruits and make varieties of dishes out of it. Most of the Keralites, at least the previous generation grow many fruits and veggies at home itself at their backyard and whip up tasty dishes out of those organic produce. 

I have seen my mil make a very yummy gravy from the raw mango, jack fruit seeds and cucumber, all home grown ;) Usually during the morning ritual of cleaning (sweeping off the dry leaves and such) the front and back yards, whenever she comes across a fallen raw papaya or raw mango, she brings them inside to sneak them into the lunch and dinner menu for the day.. Cool right ;) So I thought I will share with you how to make a thoran (poriyal/stir fry with coconut) using this raw papaya. I also have another gravy type recipe using raw papaya. Will post that sometime later. For now, let's see how to make this easy and ready in a jiffy thoran..


I Took: 


Preparation Time: 10 minutes

Cooking Time: 20 minutes

 

Serves : 3-4 persons


I Used:

Raw Papaya
Coconut Oil
Mustard
-
-
-
250 gm/1.5 cups (chopped) 
1 tbsp
¼ tsp
Turmeric powder-¼ tsp
Salt
Curry Leaves
-
-
As needed
A sprig


To Pulse:
Coconut-¼ cup
Shallots/Small Onion-4 nos
Green Chilly
Cumin seeds
Garlic
-
-
-
1 no
3 nos small sized
¼ tsp


The Way:




1. Scrape away the skin of the raw papaya and cut it into half. Remove all the seeds from and then rinse them well. And chop them very finely. If you have a food processor, go ahead and use it


2. In a pan, heat the coconut oil. Splutter mustard seeds and curry leaves. When it starts to splutter, add the chopped raw papaya along with ¼ tsp turmeric powder and salt. No need to add water. Allow them to cook covered in a medium low flame until done. Check in between to ensure that it doesn't get burnt or stuck at the bottom of the pan and give a quick stir. It should take about 10-15 minutes to cook



3. Now while the papaya gets cooked, coarsely pulse together the ingredients under 'To Pulse' in mixie without adding water. Do not grind to a smooth paste. Just 3-4 pulse until all the ingredients get crushed and mixed well would be sufficient.


4. Now add the ground coconut paste to the cooked raw papaya and and give a nice stir till the coconut tempering is coated evenly all over. Switch off the flame in a minute or two and serve


Serve along with brown rice, Sambar or pulissery and pappad and a non veg dry dish !

Notes:

  • Coconut is the key ingredient for thoran. So do not compromise on it :)
Cheers,
Chitz

Monday, 15 January 2018

Kerala Mutton Roast | Easy Kerala style Mutton Varatiyathu | Nadan Mutton Roast Dry


Hello folks.. How is the New year treating you? My year is so far good and going sort of ok! That means, I am atleast keeping up on half of my resolutions so far ;) My laptop was giving me a lot of trouble in the past 2-3 months and finally I have had it repaired and so the second task I wanted to do was to publish a post in this humble little space of mine. And the first one is to upload my little one's pics and take a backup of it somewhere safe ! I almost had a nightmare when my lappie crashed as I was scared that I would lose his videos. But thank God, I could recover them ! Some little crazy cute things that we hang on to in life na :)

So whoever knows me would know that I love chicken, both to cook and to eat and for me the first thing that comes to mind while deciding a menu for any celebration is to include a chicken dish. But today's recipe is not about chicken, it's mutton. This recipe is very easy one and can be done with the regular ingredients from your pantry and it is super tasty too. This is a hit in my family and Deeps goes ga-ga about this every time I make it and he always says it tastes as good as a restaurant style roast.. Now that's something that can make you both happy and proud right? So why you thinking further? Head on to the recipe and make some soon and let me know how you got appreciated for it :)



Preparation Time : 10 minutes

Cooking Time : 45-60 minutes


I Used:


To Marinate:
Mutton
Red Chilly Powder
-
-
½ kg
1 tsp
Lemon juice
Ginger Garlic paste
Salt
-
-
-
½ of a medium sized one
½ tbsp
As needed

For the Masala:

Onion
Shallots
Green Chilly
-
-
-
2 small sized - chopped
10 nos - sliced
1 no slited 
Tomato-1 medium sized - chopped
Ginger-Garlic paste-1 tbsp
Red Chilly Powder-1 ½ tsp
Coriander Powder-1 ½ tsp
Turmeric Powder-½ tsp
Garam Masala
Pepper Powder
Cumin Powder
-
-
-
1 tsp
½ tsp
¼ tsp
Salt-As needed
Curry leaves-2 sprig

To Temper:
Coconut Oil-3 tbsp
Fennel seeds-½ tsp
Cinnamon-½ inch stick
Cloves-2-3 nos
Bay leaf-1 leaf
Curry leaves-2 sprigs


The Way:

  1. Cut the mutton into medium bite sized pieces. Rinse the pieces thoroughly in water
  2. Marinate the mutton with red chilly powder, salt, ginger garlic paste and lemon. If you have time allow it to marinate in the freezer over night else marinate them for 30-60 minutes
  3. Then pressure cook them until done. I kept on high flame for 2 whistles and low for 2 whistles
  4. In a pan heat oil. Temper the fennel seeds. Add bay leaf, cinnamon and cloves. Saute for about 30 seconds
  5. Then add the sliced onions, shallots and slit green chilly along with little salt and saute
  1. When they become translucent and slightly turn to start brown add ginger- garlic paste. Saute for 3-4 minutes for the raw smell to go off 
  2. Now add red chilly powder, coriander powder, turmeric powder, cumin powder and pepper powder and saute for 2-3 minutes
  3. Then add the chopped tomatoes and saute well. It should turn pulpy and mash completely
  1. Then add the cooked mutton & curry leaves. Cook on low flame until the water evaporates and it becomes completely dry

Serve with Jeera Rice/Peas Pulav/Coconut Milk Rice/Mutton Biriyani or Roti/Porrottas


Notes:


  • Adjust the spice levels according to your taste buds. I have used chilly powder, pepper powder and green chillies here. So adjust the amount of  chilly powder while marinating and also while using the masala
  • Use good juicy tomatoes to balance that sour taste perfectly
  • And allow the mutton to roast till the masala becomes completely dry and completely coated to the mutton
  • Use coconut oil for that authentic taste. It does bring in a lot of difference

Cheers,
Chitz

Friday, 1 September 2017

Onam Sadhya Recipe Collection | Kerala Sadhya Recipe Collection

With Onam around the corner, I thought I should compile the Onam Sadhya recipes in my blog at one place. So that it's easier for you all as well as me. My list is not complete as I do not have much of the pickles and condiments and payasams here ! But they are on the 'Coming Soon' category as of now. So Wishing you all a happy and prosperous Onam in advance and happy cooking ! 

Pachadi

Vellarikka Pachadi





Pazhutha Manga Pachadi



















Cheers,
Chitz

Tuesday, 29 August 2017

Kerala Style Aviyal Recipe | How to make Kerala Avial | Onam Sadhya Recipe Aviyal


Aviyal.. The word literally translates to concotion or a mixture of different things! That's what this dish is also all about. It is a beautiful collection of different veggies cooked together along with curd and coconut. And it is a potpourri of all different kinds of taste like salt, sour, sweet and bitter.. Curd gives the sourness and a little bit of bitter gourd gives the bitterness. 

According to Wikipedia, the origin of Aviyal is 

'It is supposed to have been invented by Bhima (one of the Pandava brothers) during their exile. According to the legend, when Ballav (Bhima's name during this time) assumed his duties as the cook in the kitchen of Virata, he did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut. There are mythological variations. Bheema is said to have prepared Avial, when there were unexpected guests for King Virata and he needed to serve meals for them. There was no sufficient vegetables to cook any single recipe for side dish, so Bheema used what ever available vegetables to make a new dish, which came to be known as Avial'

Different parts of Kerala cook this dish in a slightly different manner from one another. Some use cumin seeds while some don't. Some cook the veggies in curd whereas some add curd in the end. My version of this recipe is from my MIL who makes them in Malabar (to be exact, Nilambur) style. I am specifically saying that coz the Calicut version (which is just a 1.5 hour drive from Nilambur) has an entirely different taste ! And my fussy eater (when it comes to veggies) hubby doesn't seem to like any other version other than this ;) But I must confess, that this is one of the best aviyals that I have had as well. I have lived in many places in Kerala like Trivandrum, Kollam, Kottayam, Kochi, so I can very well vouch for this version ! And this is one dish that I actually look forward to whenever I visit Kerala :) 

The key and the time consuming part of making this dish is cutting the veggies. All the veggies should be cut to equal lengths. And make it as thin as you can so that it cooks faster and blends in well ! During Onam, it seems that it was Deeps' duty to cut these veggies to perfection. And this is done on the night before Thiruvonam. Veggies are cut and kept ready for cooking the next day so that it is easier to finish off that big list of dishes for the Sadhya.. So let's move on to see how this lipsmacking traditional Kerala style aviyal is made !




Serves: 5-6 persons


I Took: 

Preparation Time: 30 minutes

Cooking Time: 30 minutes


I Used:


Ash Gourd/Kumbalanga - Around 200 gm
Drumstick/Murungakya - 2 medum sized
Elephant Yam/Chena - Around 100 gm
Kaya/Raw Banana - 1 medum sized
Carrot - 1 medum sized
Bitter Gourd/Pavakka - A quarter of a medium sized one
Long Beans/Payar - Around 10 nos
Curd - ½ - ¾ cup
Coconut Oil - 1 tbsp
Curry Leaves - A sprig

To Grind:

Coconut
- ½ cup
Green Chilly - 2 nos
Curry leaves - 2 sprigs


The Way:


1. Cut all veggies into thin slices lengthwise of approximately 2 inches of length. All the veggies should be cut to the same length. The thinner the better. It will get cooked faster

2. Now take all the cut veggies in a wide pan or uruli if using one. Add salt, turmeric powder and chilly powder and little water (approximately 1/4 cup) give a gentle stir

3. Allow it to come to a boil. Once the water starts boiling, reduce the flame and cover the pan and cook till the veggies are almost done. The yam and long beans take the longest time to cook. So the test is to check if they are cooked


4. Meanwhile grind together grated coconut, green chillies and curry leaves in a blender. Do not add water. It should not become smooth. 3-4 pulses should be enough

5. Now add whisked curd. Whisk the curd once using a whisk or give a quick pulse in mixie. If the curd has lumps it will be difficult to get it blended with the veggies

6. Cook uncovered till there is on water content. Now add the ground coconut and give a quick gentle stir. Leave for about a minute or two

7. Now add the coconut oil and curry leaves and give a gentle stir. Aviyal is ready to be served

Notes:


  • The curd should be really sour. That gives the needed tanginess for the aviyal
  • Do not add more curd as the aviyal will turn watery and the veggies will get over cooked then and turn into a mash. Key is to use really sour curd so that less quantity would be sufficient
  • Add very little bitter gourd else the dish will turn out very bitter
  • Add little water to cook as you do not want the veggies to be over cooked and become mushy

Cheers,
Chitz

Wednesday, 23 August 2017

Olan | Kerala Olan Recipe | Kumbalanga Mathanga Vanpayar Olan with coconut milk | Onam Sadhya Recipes

Ash gourd, Yellow pumpkin and Red Eyed Beans in coconut milk


Olan is one of my favourite Kerala recipes. It's a subtle dish that tastes mild and creamy. It can be made with or without coconut milk. I like both versions but I love the one with coconut milk more ! There can be many combinations of this recipe, with vanpayar (red eyed beans) and without it. You can also add both kumbalanga (ash gourd) and mathanga (yellow pumpkin) or either one.. It is a quintessential dish in an Onam Sadhya. 

When I make it on normal days mostly there will be some spicy side like a fish fry or chicken gravy. Else there will be pickles :) This time I had it with rasam and some tangy mango pickle. Another kinda comfort food for me :) If you use pressure cooker to cook this recipe, then it will be ready in less than 30 minutes. Slow cooking in a pan will time. So while making for an Onam Sadhya go with pressure cooker as it saves time for you. So let's see how to make this yummy and comforting Olan now..


Serves: 4-5 persons


I Took: 

Preparation Time: 15 minutes

Soaking Time: 8 hours

Cooking Time: 20 minutes


I Used:


Ash gourd/Kumbalanga - ½ cup heaped (after cutting) 
Yellow Pumpkin/Mathanga - ½ cup heaped (after cutting) 
Red Eyed Beans/Vanpayar - ½ cup heaped (after boiling)
Green Chilly - 2 nos
Coconut Milk - ½ cup
Salt - As needed
Curry leaves - A sprig
Coconut Oil - 1 tbsp

The Way:


1. Rinse and soak the vanpayar (red beans - I used ¼ cup of the beans to soak) overnight for around 8 hours. While making the olan, discard the water. Take the beans in a pressure cooker. Add enough water (around 2 cups) and salt and pressure cook till done. It took me 2 whistles in high and 2 in low. Keep aside


2. While they get cooked, extract the coconut milk and keep ready. I used around ½ cup of grated coconut and ¼ cup of water and ground it in a mixie till the coconut was smoothly ground. Then using a muslin cloth, extracted the milk from the ground coconut


3. Cut and discard the skin of the ash gourd and pumpkin. Discard the seeds along with the soft middle portion as well. Cut them into thin pieces as shown in the picture. The thickness should not be more than ¼ inch along both width and length



4. Now take the cut pieces in a cooker and add required salt and green chilly along with little water (¼ cup) and pressure cook it till done. I kept 1 whistle in high and 2 in low. Alternately you can cook in a pan as well, only difference would be that it would take time

5. Now once the pressure is released from the cooked veggies, open the cooker. Again switch on the flame. If there is excess water after cooking the veggies, I remove them. Else the coconut milk becomes very thin. Add the cooked beans (a heaped ½ cup) without water to the veggies. Give a gentle stir


6. Then add in the coconut milk and curry leaves and again give a gentle stir. Check the salt now. Add if required. Once the coconut milk is added, it should not boil. It should only get warm. And it would take about a minute or so. Switch off the flame. Add coconut oil and just swirl the cooker



Transfer to the serving dish and serve along with rasam and pickle or as a dish in your Onam Sadhya leaf !

Cheers,
Chitz

Monday, 21 August 2017

Carrot Thoran | Kerala Carrot Thoran Recipe | Onam Sadhya Recipes

Carrots sauteed with coconut-shallot paste


Today I bring to you yet another easy thoran recipe which can be made for an Onam Sadhya as well. I am going to go to my hometown and hubby's place for Onam this year. So this year also I am going to miss making an elaborate Sadhya. Also this year in my society here in Pune they are celebrating Onam and I'm gonna miss that as well :( But spending Onam in Kerala is a different and real feel all together, so I'm not complaining ! And coming to the recipe it's a basic and can be made in a jiffy. So if you want to put up your Sadhya leaf without much sweat shed, here's a simple recipe to your rescue :) 




Other Sadhya recipes:

Homemade Ada for Adapradhaman

Recipe Source: Ma

 

I Took: 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

 

Serves : 3-4 persons


I Used:

Carrot
Coconut Oil
Mustard
Urad Dal
-
-
-
-
250 gm/1.5 cups (chopped) 
1 tbsp
¼ tsp
1 tsp
Turmeric powder-¼ tsp
Salt
Curry Leaves
-
-
As needed
A sprig


To Pulse:


Coconut-¼ cup
Shallots/Small Onion-3 nos
Green Chilly-1 no


The Way:




1. Scrape away the skin of the carrot and rinse them well in. And chop them finely into small quarter inch pieces.

2. In a pan, heat the coconut oil. Splutter mustard seeds. Add urad dal and curry leaves. When it turns golden in colour, add the chopped carrots along with ¼ tsp turmeric powder, salt and little water. Allow them to cook covered in a medium low flame until done. Check in between if water is sufficient, take care not to overcook or burn.



3. Now while the carrot gets cooked, coarsely pulse together the ingredients under 'To Pulse' in mixie without adding water. Do not grind to a smooth paste. Just 3-4 pulse until all the ingredients get crushed and mixed well would be sufficient.

4. Now add the ground coconut paste and and give a nice stir till the coconut tempering is coated evenly all over the carrots. Switch off the flame in a minute or two and serve


Serve along with brown rice, Sambar and pappad or as a side dish in your Onam Sadhya :)


Notes:

  • Coconut is the key ingredient for thoran. So do not compromise on it :)

Cheers, 

Chitz