Showing newest posts with label Coconut. Show older posts
Showing newest posts with label Coconut. Show older posts

4.5.11

Bitter Gourd - Dry Coconut Stir-Fry




Kobbari Kakarkaye:

Other Names: Pavakai-Kopparai Varuval. Karela Chukka Nariyal ka Subzi. Kaakarkai Kura.

When it comes to cooking, I never complicate (at least intentionally) the procedures! I cook once a day in the evening and pack the same for the next day's lunch. So, I really take good care and try nothing goofy to ruin it! For the same reason...I also minimize the ingredients. Most of my recipes will be plain old repeat, except with few tweaks to it! Occasionally, when something turns out spectacular, I would definitely have some good story to tell. Well, all I could say today is, a regular stir-fry with some good flavor! Thinking that eating something bitter will actually make life better(healthy)...I have been including them in my diet. So far, I find them very convincing!

Ingredients:

Bitter melon/gourds 4, deseed and diced
Onion 1 large chopped
Dry coconut - grated 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Garam masala 1 pinch
Sesame oil few spoons
Mustard seeds 1/4 spoon.

Method:

In a wide wok, heat oil. Add the tempering spices followed by onions and fry real good.

Add diced vegetables, salt, turmeric, chili and garam masala powder. Cover and cook till tender.

Then add the coconuts and stir-fry over high.

Once oil separates, remove from heat.

Serve to go with your meals.

2.5.11

Beans Cheruparippu Thoran - The Basic Stir-Fry!




Beans-Siruparuppu Poriyal:

Other Names: Beans-Cherupayar Thoran. Beans Poriyal. Beans Thoran. Beans Stir-Fry.

Ingredients:

Beans finely chopped
Green chilies 3 chopped
Moong dal - 1 small cup soaked
Salt
Grated coconut 4-7 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Curry leaves few
Coconut oil few spoons.

Method:

Cook the lentils briefly till tender and intact in shape. Set aside.

In a wide wok, heat oil. Add tempering spices followed by chilies and beans. Further add salt, cover and cook for 5-7 minutes or until beans are done.

Then add the cooked lentils and grated coconut to it and stir-fry over high.

Serve as a side dish to meals.

23.3.11

Coconut Milk Infused Vegetable Biriyani - Eat Till Your Heart's Content:)




Thengai Paal Sertha Kaikari Biriyani:

Ingredients:

Short Grain Rice 2 cups
Mixed vegetables 1 bowl full
Coconut milk(thin) 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Salt
Chili powder
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.

Spices:

Cloves 3
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Black cardamom 1
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped

Method:

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and rice to it. Let the oil coat to all the sides of rice, then add coconut milk. Cover and cook briefly.

When the rice is half the way done, add vegetable and 2 cups of water. Cover and cook, under pressure...over low-medium heat.

Once the rice and veggies are done, remove from heat. Give 2 minutes resting time, before serving.

Serve warm as a main dish.

17.3.11

Capsicum Paaya / Bell Peppers in Coconut Based Sauce - Rainbow Concoction:)






Capsicum Vella Kurma:

Other Names: Rainbow Kurma. Capsicum Paaya. Capsicum Korma. Kudai Milagai Kurma. Simla Mirchi Qorma. Colored Peppers in Coconut Curry.

Why is it exciting for me to post recipes?! What is special about whipping an edible meal, after all?! Not that am good at it, by any means...but it keeps my day fresh and crisp! Now, you want to know how? Its almost like a family here at blogosphere...just opening my window and get a peek of my fellow blogger buddies creations and have fun talking to them:)

Looks like few things never changed from industrial revolution till information world, today! Yeah, picture this for a moment! Our Mom, Grandma or Aunties leaning over parapet(compound) wall of our neighbor's house(back home) and busy talking (mostly gossiping) inquiring about strange things that happening in the town/city, chattering endlessly about nothing, giggling the whole time over stupid things...and of course the conversation never ends without that quintessential question of the day' whats for dinner? Sometimes, you could see maids/ kiddos running over door to door with special food, so...its not that only mere exchanging recipes/ideas but food too. There was spirit in the air...

Well, coming back to reality...even though we miss that actual fun of exchange, these days...this blogging network is also overwhelmingly charm in one way. Meeting new friends, knowing their culture, visualizing their virtual treat and grasping an inward wisdom...makes it meaningful:) And above all, getting a pat on the shoulder for your hard work. Which truly means for every cook out there. So, girls...keep blogging and happy cooking, everyone:)

Ingredients:

Bell Peppers (various colors) diced
Coconut one, grated and pureed
Salt
Green chilies 3-6 sliced
Cloves 2
Cinnamon 1
Cardamom 3 crushed
Bay leaf 1
Onion 1 grated
Ginger pate 1 spoon
Coconut oil (preferably).

Method:

Heat oil, in a wok...add cinnamon, cloves, cardamom and bay leaf.Wait till it crackles.

Now add sliced chilies, ginger paste and followed by onion paste...saute for few minutes in oil, till fragrant. Add salt and capsicum, cover and cook till tender.

Now add coconut puree and continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top...remove from heat.

Serve warm to go with your appam or iddiappam.

6.2.11

Bitter Melon in Tomato Based Curry/ Pavakkai Thakkali Curry / Karela-Tamatar Salan






Pavakka Thakkali Kuzhambu:

Bitter Gourd - Tomato Curry. Kaakarkai Tomato Pulusu.

Ingredients:

Bitter Gourd 1/2 kilo
Tomato 1/2 kilo
Onion 1 small bulb- grated
Garlic 7-8 pods crushed- puree
Coconut - grated 1/2 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Asafoetida 1/4 spoon
Cumin seeds 1/4 spoon
Peppercorns 2
Fenugreek seeds 4
Curry leaves few
Sesame oil 1/4 cup.

Method:

Dry toast the coconut and set aside.

Heat oil in a wok, add the sliced bitter gourd and fry till crisp. Set aside.

In a wide vessel, heat remaining oil. Add the tempering spices(last 7 ingredients) and wait till they sizzle a little.

Now followed by garlic, onions and tomatoes...wait till the raw odor is gone. Add salt, turmeric and chili powders. Bring this to curry like consistency.

Now add the toasted coconut and fried veggies. Continue cooking briefly, maybe till the veggies are soaked in the curry. That's it, its done.

Serve warm to go with your steamed rice or flat breads. Enjoy.

12.12.10

Paal Paniyaram - Country Style Dessert





Pal Paniyaram:


Ingredients:

For Paniyaram:

Rice flour 1 cup
Grated jaggery 1/2 cup
Cardamom 3crushed
Grated coconut 4-7 spoons
Oil for frying/ghee.

For Pal:

Coconut 1 whole - grated and pureed
Farm fresh milk 1 liter
Cardamom 6-7 crushed
Sugar 1 cup.

Method:

In a wide vessel, heat milk, reduce it into half of its original volume.

Further add coconut puree, cardamom, sugar and continue boiling.

Meanwhile, make a thick batter out of all the ingredients mentioned at 'paniyaram', except oil.

Now heat oil in a pan and fry the spoonful of batter...maybe in low-medium heat, till the turn golden brown.

Now drop the same in the milk above. Remove from heat.

Serve warm, or at room temperature or chilled.

Enjoy as a dessert:)

15.5.10

Stuffed Aubergine / Gutti Vangaya - Andhra Special









Stuufed Eggplants:

Stuffed Brinjal. Stuffed Baingan. Karhirikkai Nirachadhu.

Sometimes, I feel awkward to post my regular cooking!!! I know its not blog-worthy:( But you see, when you live in a new nation...things are not the same! Spotting native stuff happens only after some time consuming travel(atleast in my place). And of course its very fascinating in one way.:) That is why, the Simple Coconut Chutney(which Mommy made zillion times) is not simple anymore (where I see good quality coconut once in a blue moon!!!)and Masala Vadai (which I ate and grew upon) became almost now A Symbol of Love. Yes, it is...food' stirs up all the nostalgic past! So, here you go...bit labor intensive but fulfilling recipe, I tried my best with Japanese Eggplants, which my great grandmother wouldn't have approved:):)


Ingredients:

Eggplants 1/4 kilo
Ginger-garlic paste
Onion paste
Salt
Turmeric
Chili powder
Sesame oil few spoons.

To be Toasted and Powdered:

Coriander seeds 2 spoons
Cumin seeds 1 spoon
Pepper 1/2 spoon
Cloves 2
Cinnamon 1 stick
Poppy seeds 1/2 spoon
Sesame seeds 2 spoons
Dry red chilies 5
Dry coconut 2 spoons.

Method:

Slit the veggie twice and bake them for 10 minutes.

In a wide wok, heat oil and fry ginger-garlic and onion...add the spices to it. Now puree them.

Stuff the above masala in the vegetable.

Once again, heat oil in a wide wok...add these stuffed vegetable and stir-fry over high heat. Once the oil shows up on the sides plus the raw odour of the masalas are gone, its done.

Serve to go with your rotis or plain steamed rice.

10.5.10

Stuffed Tinda / Gutti Dondakaya - Andhra Special








Stuffed Kovaikkai:(Andhra Special)

Kovakka Nirachadhu. Gutti Dondakaya. Stuffed Tinda. Stuffed Tindora. Bharwa Tindora.

My Mommy never bought nor prepared Tinda at home. As a child never saw this vegetable. My whole life was from hostel to hostel and mess to mess. I sometimes really missed how the food tastes at home:(

When I was in Tamil Nadu hostel...I used to hate this vegetable, used to be angry at the mess boys saying 'eppavume kovaikkai sambhar thaana:(' (always tinda sambhar' eh).

My attitude completely changed when I moved to Hyderabad. I understood that this is such a delicate vegetable. Its all in the hands of cook, right. Typical Andhra meals are hot and spicy, which indeed turned me a foodie, later. My cooking passion also got shaped slowly. Stuffed Tinda is one of delicacy there, with myriad flavors.

Ingredients:

Kovaikai/tinda/dondakai 1/4 kilo
Ginger-garlic paste
Onion paste
Salt
Turmeric
Chili powder
Sesame oil few spoons.

To be Toasted and Powdered:

Coriander seeds 2 spoons
Cumin seeds 1 spoon
Pepper 1/2 spoon
Cloves 2
Cinnamon 1 stick
Poppy seeds 1/2 spoon
Sesame seeds 2 spoons
Dry red chilies 5
Dry coconut 2 spoons.

Method:

Slit the veggie twice and boil them for 10 minutes.

In a wide wok, heat oil and fry ginger-garlic and onion...add the spices to it. Now puree them.

Stuff the above masala in the vegetable.

Once again, heat oil in a wide wok...add these stuffed vegetable and stir-fry over high heat. Once the oil shows up on the sides plus the raw odour of the masalas are gone, its done.

Serve to go with your rotis or plain steamed rice.

9.5.10

Somas / Kajjikayalu / Karanji - Andhra Special Sweet





Somas: (Andhra Special)

Khujhiyas. Ghugras. Somas. Kajjikayalu. Karanji. Somasi. Sweet Samosa

Ingredients:

Oil for deep frying.

For The Dough:

All Purpose flour 1 cup
Semolina 1/4 cup
Salt 1 pinch
Baking soda 1 pinch
Ghee few spoons


For The Filling:

Poppy seeds 1/4 cup
Grated dry coconut 1/4 cup
Powdered sugar 1/4 cup
Cardamom 6 crushed.

Method:

Knead a smooth dough using all the ingredients mentioned above. Cover and leave it on the counter top for couple of hours.

Divide them into equal parts and roll them into thin pooris.

Now place a spoon full of filling items in the middle and seal the edges.

Repeat the same for all the remaining stuff. Deep fry them till crisp in hot oil.

Dust them with powdered sugar for extra sweetness...I skipped this step intentionally.

Serve warm or at room temperature or cold.

4.5.10

Mixed Vegetables Stir-Fry - Flavors of Coconut Oil





Carrot-Beans-Cabbage Poriyal:

Though I never liked any of the hostel's mess food,(I lived in)...but somehow, I unconditionally fix some of their recipes I managed upon. This aint a fancy menu, kind of fix recipe while cleaning the pantry. Here is a recipe for your leftover stuff: Just toss some of your favorite vegetables, temper them in a usual way, run few spoons of coconut oil and garnish it with grated coconut. Aaah, it looks bright and aromatic, right. Bet, no one will notice the difference. Just relax and enjoy.

Ingredients:

Carrots 2 chopped
Beans 100 grams - chopped
White Cabbage 100 grams - chopped
Green chili 1 finely chopped
Salt
Mustard seeds 1/4 spoon
Urad dal 1 spoon
Coconut oil 1/2 spoon
Grated coconut to garnish 2 spoons.

Method:

In a wide wok, heat oil. Temper the spices and followed by beans and carrot. Stir-fry for few minutes, when they are almost done, add cabbage. Salt them.

Garnish with grated coconut and remove from heat.

3.5.10

Shrimps in Spicy Curry - Simply Irresistable



Prawn Pepper Curry:(Typically Southern Style)

Iral Milagu Kuzhambu. Shrimps Pepper Curry.

Ingredients:

Shrimps 1/2 kilo
Salt
Turmeric
Chili powder
Curry leaves
Cilantro
Oil

Wet Grind These:

Ginger 1"
Garlic 2 cloves
Onion 1 large
Tomatoes 2

Toast and Powder These:

Fennel seeds
Coriander seeds
Peppercorns
Cumin seeds
Poppy seeds
Dry coconut

Method:

In a wide wok, heat oil. Add the wet-ground paste and fry real good, until oil shows up on top.

Now add shrimps, followed by the spices mentioned above...fry over low-medium heat of a long time, maybe until all the spices turn aromatic and nice. Add enough water and bring this to boil, once it consolidates into rich gravy, turn off the heat.

Serve happily:)

25.4.10

Layered Vada Korma - Kovai Special












Stuffed Vada Curry:(Coimbatore Special)

Layered Vadai Kuzhambu. Stuffed Vada Kurma.

Ingredients:

For Vadai:

Thoor dal 1/2 cup
Chana dal 1/2 cup
Salt
Fennel seeds 1 spoon
Ginger 1"
Garlic 1 clove
Dry red chilies 5
No Oil - I steamed them, if you prefer frying...I have no objection:)

For Stuffing:

Finely chopped onions
Cilantro leaves chopped
Grated fresh coconut

For Curry:

Cloves 3
Cinnamon 1 stick
Bay leaves 2
Onion 2 grated
Tomatoes 3 crushed
Ginger=garlic paste 1/2 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Coconut paste 1/2 cup
Cilantro leaves to garnish
Oil few spoons.

Method:

Wet-grind vada ingredients altogether and prepare vadas, stuff them with the ingredients mentioned above. Steam cook for roughly 10-15 minutes or deep fry them, set aside.

In a wide wok, heat oil. Throw in the spices followed by onion, ginger and garlic paste...fry real good till the raw odour leaves the pan.

Add salt, turmeric, chili powder and tomatoes. Cover and cook for few minutes...until the gravy thinckens. Add stuffed vadas and cook briefly. Garnish with cilantro leaves and remvoe from heat.

Serve to go with your rotis or rice.