Potato Curry With Coconut Milk

Ingredients:
Garlic                            -     2 cloves
Cinnamon                      -    2" piece
Cloves                            -     4
Fennel Seeds                   -   ¼ tsp.
Black Peppercorns          -   4
Potatoes, medium sized -   4, peeled, cubed
Onion                             -  2, sliced
Green Chilies                -  2 to 3, slit
Ginger                           -   2'"piece, chopped
Red Chili Powder         -   2 tsp.
Coriander Powder         -   2 tsp.
Turmeric Powder          -    2 tsp.
Salt                               -     as required
Coconut Milk               -     ½ cup, semi- thick

For tempering:
Oil - 4 Tbsp.
Mustard Seeds -2 tsp.
Shallots - 4, chopped
Curry Leaves- 1 sprig
Method:

1. Coarsely grind the garlic, cinnamon, cloves, fennel seeds and peppercorns together.
2. Combine the chopped potatoes, onions, green chilies, ginger, red chili powder, coriander powder, turmeric powder, salt & 1 cup of water in a pressure cooker.

   3. Pressure Cook for about 3 to 4 whistles or until the potatoes are done. Break the potatoes into small pieces.

4.  Mix in the coconut milk and simmer for 3 to 4 minutes & switch off flame.
5. Prepare the tempering(optional step) by spluttering mustard seeds, shallots & curry leaves in hot oil.
6. Once the onions turn golden brown. Pour the tempering into the prepared curry, stir & serve with any Indian breads or appam.

Note:
* Tempering is an optional step.
* Adjust the quantity of water as required.

Tomato Onion Salad / Kachumber

Ingredients:
Tomato, medium sized     -    2, chopped into small cubes
Onion, medium sized       -    1, chopped into small cubes
Coriander Leaves, finely chopped        -     4 Tbsp.
Chilli powder         -   ¼ tsp.
Lemon juice           -  3 Tbsp.
Salt  as required

Method:

Combine all the above ingredients and adjust the amount of chilli powder according to your taste & serve.

Honey Buttermilk Bread

Yum

Ingredients:
Whole Wheat Flour -  200 g. 
All Purpose Flour   -      200 g. 
Active Dry Yeast    -      1 tsp.
Honey                    -      3 Tbsp. 
Salt                         -     1 tsp.
Lukewarm Water    -     50 ml 
Oil                          -     2 Tbsp.
Baking Soda           -     ½ tsp.
Butter Milk         -        200 ml 
Milk for milk wash   -   1 Tbsp.
Melted Butter           -     1 Tbsp. for glazing (optional)

Method:
1. In a bowl dissolve 1 tsp. of honey & 1 tsp. of yeast into 50 ml of lukewarm water. Keep is aside until it froths(10 to 15 min).
2. In another mixing bowl, take 200 ml. room temp. butter milk, remaining  honey, ½ tsp. baking soda, 1 tsp. salt and the fermented yeast solution. Mix everything well.

3.  Add the flours gradually to the prepared solution & knead the dough for about 10  minutes to form a smooth ball. Add very little flour(1 tsp.) if you feel the dough is sticky.

4. Place the dough ball in a greased bowl, cover the bowl with a cling film or a kitchen towel & set it aside to rise(double in size). It took 40 to 50 min. for my dough to double(warmer weather = lesser time).
5. Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape.

6. Roll up the dough to form a  log shape. Place the  log shaped dough in a greased loaf pan(8"*3") with seam side facing down.

7. Brush the dough with milk, cover with a cling film or kitchen towel & set it aside for the second rise(about 30 min). Preheat (heating the oven for 10 to 15 min. before placing the loaf tin) the oven at 200 degree Celsius.

8. After the second rise, remove the cling film & bake  in the preheated oven for about 40 minutes.
9. Remove the baked bread from the oven & brush the top of the bread with the melted butter. Let it cool in the pan for a few min.
10. Remove the loaf from the pan & set it on a wire rack to cool. Let it rest for a min. of 2 hrs. before slicing.
Source: sonilicious

Masala/Savoury Buns

                      Have you heard of the Bangalore Iyengar Bakery? If you have then you would have certainly heard of  their famous khara buns a.k.a masala buns etc..I came to know of this bakery through blogosphere, people were just gaga over almost every baked item from this bakery. So me being in Chennai, thought well I can't travel all the way to Bangalore just to have buns from that bakery!..may be just may be if I am lucky.......then after some more digging about this bakery I came to know that they where in Chennai tooooo wow..after a few months I forgot about all this...

During my regular visit to Chennai I accidentally came across this bakery(i was in a car) and I was thinking..well that looks  familiar hmmm...then it struck me!  And guess what I am lucky after all, I went to their bakery the very next day & bought the buns, dilkush, honey cake..seriously I didn't know what to buy (this happens to me whenever I visit a bakery ;P). 

I really loved their masala buns, it was buttery soft just melt in the mouth..

OKK! lets go the recipe now, shall we..I got his recipe from "the chef & her kitchen" . Do not let the lengthy procedure put you off..I have added pics. If you are new to baking bread..just go through the recipe once incl. the pics..I promise this is a simple recipe..once you get a hang of the proofing, kneading process.. baking a bread will be a breeze..and you will never buy your bread from stores again.

Ingredients:

All purpose flour  -  1½ cups 

active dried Yeast  -   1½ tsp. 

Milk  -   ¼ cup 

Water   -  ½ cup 

Sugar    -  1½ tsp. 

Butter    - 2 Tbsp., melted 

Salt     -  1 tsp. 

Onions  -  1 big, finely chopped 

Green chilies  -  5-6 ,coarsely ground

a sprig of Curry leaves,finely chopped

Coriander leaves -  ¼ cup, finely chopped 

Cumin seeds - ¾ tsp. 

Salt to taste

Oil  -  1 tsp. 

Butter,to brush the buns about 1 Tbsp.

Method:

1.  Combine the milk & the water in a big bowl.(this mixture should be lukewarm NOT hot)

2. Dissolve in the sugar & yeast in the milk + water mixture & mix well until dissolved. Set this aside for  about 15 mins or until the yeast mixture becomes frothy(if the yeast is good, it wont take more than 20 min. to proof).

3. In the meantime heat oil(any oil will do) in a pan and splutter the cumin seeds,  add chopped onion and saute until it is transparent. Now add coarsely ground green chilies and fry for a minute or two.Add little salt, chopped coriander leaves & set aside to cool.(salt will be added in the dough too.)

4. Now back to the frothy yeast mixture..Stir in the melted butter and salt to the  yeast mixture and  add 1 cup of flour to begin with & combine well. Gradually add the remaining flour & mix well.

5. Now prepare(clean, dry & sprinkle little flour) some space on the kitchen counter to knead the dough.  Place the dough on the floured surface & knead it well for at least 10 mins. At the end the dough should be soft & non sticky ball.( add very little flour if you feel the dough is sticky, too much flour will make your masala buns dense) .

6. Roll out the dough ball with a rolling pin & add the prepared onion mixture(which would have cooled by now) in the center  cover it up with the dough and knead again to form a soft ball (about 10 min)(add flour only if needed).

7. Place this dough ball in a oiled big bowl, roll the dough in the bowl so that it is oiled as well , cover with a kitchen towel or cling film & set it aside for the dough to rise(double in size) for about 1.5 hrs.(depends on the weather)

8. After the first rise, place the dough again on a floured surface & knead for another 7 mins.(this is to remove the air bubbles from the dough)

 9. Roll the dough in to log shape & Divide the dough into 7-8 portions and shape them into smooth buns and place them on a baking tray with adequate space in  between.(I lined my tray with parchment paper). cover the tray with a kitchen towel & set aside for the second rise(do not skip this step) for about 45 mins.

10. Preheat the oven at 220 º C for 10 to 15 mins. After the second rise, brush the top of the buns with little milk. 

11. Reduce the oven temperature to 180 º C. Place the buns in the oven & bake for 15 to 20mins.(the buns will sound hollow when tapped.By now the  buns would have turned to  a  golden brown in color. Remove the baked buns from the oven & immediately brush the buns with butter & serve..Serving suggestions:You can  slice these buns, slather butter  & serve &/ sandwich some spicy peanuts too..

Colocasia fry/Chembu mezhukkupuratti

Ingredients :
Chembu (Colocasia) - 300g.
Turmeric Powder -  1/2 tsp. 
Red Chilli Powder -  1 Tbsp. 
Salt  to taste
Coconut oil - 3 Tbsp. 
Mustard Seeds -  1 tsp. 
Dry red Chilly - 2 no. 
Curry leaves - 1 Sprig

Method :
1. Peel, Clean & cut the Chembu into medium size cubes. 
2.Cook chembu with salt and turmeric powder until  it becomes tender. Drain the  water and set aside.
3. Heat oil and splutter Mustard Seeds in a pan. Add the Dry red chili & Curry leaves & saute for few seconds. 
4.  Add the the cooked Chembu pieces, chilly powder and salt (if needed). Shallow fry on low flame till golden brown & crispy on the outside & soft inside. & serve with rice. 

Note:
* if you feel that the vegetable needs to become a bit more tender even after cooking it in water, just cover the pan while frying for 5 or more minutes until tender. 

#kerala #thecookingcauldron #spicy #chilli

Ridge Gourd/Peechinga In Coconut Milk

                                This is a mildly spiced curry, adjust the number  of green chillies according to its level of heat. Ridge gourd also known as loofa is a common sight in several bathrooms, but many people are unaware that it can also be consumed when harvested @ a young stage before they become fibrous.

Ingredients:
Ridge gourd/Peechinga   -   2 big, peeled
Oil                     -   2 Tbsp.
Onion                   -   1 big, chopped
Garlic                  -   3, crushed
Green chillies          -   2, slit lengthwise
Curry leaves            -   1 sprig
Red Chilli flakes       -   1 tsp.
Turmeric powder         -   ½ tsp.
Medium thick coconut milk-  ½ cup
Salt to taste

Method:
1.Wash the peeled gourds, slice them in 4 lengthwise & chop.
2.Heat oil 2Tbsp. oil in a pan & add the 3 crushed garlic & sauté for few seconds.
3.Add the curry leaves,1 chopped onion,1tsp. of red chilli flakes & 2 slit green chillies and sauté until the onions are golden brown in colour.
4.Add in 1/2 tsp. of turmeric powder and combine well for a minute or two. To this add the chopped ridge gourds & required amount of salt combine well & cover & cook on medium flame till the ridge gourds are cooked well.
5.Remove the lid & cook until almost all the water has gone. Now add 1/2 cup of medium thick coconut milk, mix well & remove from flame. Serve. Goes well with rice, chapattis.



 

Israeli Salad

Yum

Ingredients:
Cucumber                                                                 -           1
Tomatoes, large                                                        -            2
Red Onion                                                                -            1
Red bell pepper                                                        -            1
Yellow bell pepper                                                   -             1
Parsley, finely chopped                                            -           ½ cup
Mint &/ coriander leaves, finely chopped                -           ½ cup
Lemon Zest                                                               -          1
Lemon juice  from                                                     -          1
Olive oil                                                                    -           3 Tbsp.
Salt and pepper, to taste

Method:

1. Very finely chop the cucumber, tomatoes, onion, bell peppers & the herbs.
2. Combine the olive oil. lemon zest, lemon juice salt & pepper in a large bowl and add the chopped veggies. & toss well.Taste check for salt, pepper & lemon juice. Serve.

Broccoli Thoran (stir fry with coconut)

Ingredients:
Broccoli, finely chopped          -          1 head( 250g - 300g.)
Onion, finely chopped              -          1
Oil                                             -          1 Tbsp.
Mustard seeds                           -          1 tsp.
Urad dal                                    -           1 tsp.(optional)
Dry red chilies                          -            2
Curry leaves                             -           1 sprig
Cumin seeds                             -           ½ tsp.
Turmeric powder                      -          ¼ tsp.
Grated coconut                          -          ½ cup
Salt- to taste

Method:

1. Heat oil in a pan and splutter the mustard seeds. Add & saute the urad dal until light gold in color.
2. Add the dry red chilies, curry leaves, cumin seeds, chopped onion, turmeric powder & saute well for a couple of minutes.
3. Lower the flame to medium low and add the  chopped broccoli & salt and combine well.
4. Cover the pan and cook until the broccoli is done, mix in between.(will not take much time, do not overcook)
5. When the broccoli is done add the grated coconut and combine well. Check the salt add more if needed. 
6. Saute for a minute. Switch off flame. Goes well with rice & chapathi.

Bhindi Kadhi (Fried okra in Yogurt gravy)

                                              This is a North Indian version of  Moru kachiyathu. 

Ingredients:
Bhindi/ okra                                      -                    20 no.
Yogurt(sour), beaten                         -                    1 cup
Besan/ Gram flour                            -                    1 ½ Tbsp.
Turmeric powder                              -                    ½ tsp.
Red Chilli powder                             -                    ½ tsp.
Water                                                  -                   1½ to 2 cup
Oil                                                     -                    2 Tbsp.
Mustard seeds                                   -                    ½ tsp.
Fenugreek seeds                                -                    ¼ tsp.
Dry red chillies                                 -                     2
Asafoetida                                         -                     a pinch
Curry leaves                                      -                    1 sprig
Green chilies                                     -                    2
Ginger, grated                                   -                    ½ tsp.
Cumin seeds                                      -                    ½ tsp.
Coriander leaves                               -                   1 Tbsp.
Salt to taste

Method:

1. Wash and dry the okra. Chop them into 1" pieces.
2. Heat oil in 3 tsp. of oil in a  pan &  add the chopped okra and little salt & saute for 5 minutes(until done).
3. In a big bowl combine the gram flour with little water to form a smooth batter.  Add the beaten yogurt,water, turmeric powder, chili powder  and salt. Combine well.
4. Heat remaining amount of oil in  a deep bottom pan, splutter mustard seeds, cumin seeds, dry red chilli, green chilies, ginger, curry leaves, asafoetida and fenugreek seeds. Saute  for few minutes (do not burn). Lower the flame and add the  yogurt mixture & mix well.
5. Cook for 5 minutes, keep stirring, add the fried okra. Cook for 5 more minutes(make sure it does not boil). Garnish with coriander leaves & remove from flame & serve hot with rice.

Achinga Payar Thoran (Long beans stir fry)

                           I used to know this as payar, I didn't know it was also called  achinga payar. I prefer to use dry red chilli instead of green chilli as I find it hard to distinguish between the payar & the green chilli. I know it's childish & yes, I do the same for all the thoran dishes with green vegetables.

Ingredients:
Long beans/achinga, chopped finely                   -                 250 g.
Mustard seeds                                                      -                  ½ tsp.
Urad dal                                                                -                  ½ tsp.
Curry leaves                                                         -                  few sprigs
Shallots, sliced                                                     -                  5 or 6 no.
Dry red chilli                                                        -                  3 no.
Grated Coconut                                                    -                  ½ cup
Turmeric Powder                                                  -                 ¼ tsp.
Cumin Seeds                                                         -                 ¼ tsp.
Oil(pref. coconut)                                                 -                  1 Tbsp.
Salt  to taste

Method:

1. Coarsely grind ½ cup of coconut, ¼ tsp. cumin seeds & ¼ tsp. of turmeric powder(you can also crush it using mortar & pestle).
2. Heat oil in pan, splutter mustard seeds, add the urad dal. dry red chilli, curry leaves & sliced shallots. Saute for a minute or two.
3. Add the ground coconut mixture and saute well for a couple of minutes & add the chopped achinga payar & required amount of salt & combine well.
4. Cover with a lid & cook on medium low flame for about 10 minutes or until the beans become soft(Make sure to stir in between). 
5. Once the beans has become soft open & cook for  few minutes, until the dish becomes dry. Remove from flame & serve with rice.

Avial with curd

                                 This is similar to recipe here, the only difference is that I have used curd  instead of mango & have also added potato. We liked this avial compared to the one prepared with mango. There are so many ways to prepare, it differs with  locations trivandrum style, kotayam style etc. & some people(like me) prefer it a bit overcooked.


Ingredients:
A mix of Veggies of your choice(cut in small strips)  -   ½ - ¾ kg. 
(I used yam(chena), snake gourd(padavalam), long beans(achinga), Carrot, Drumstick, potato, Cucumber(vellarika))
Curd, lightly beaten -       ½ cup
Coconut Oil            -        1 tbsp.
Turmeric powder   -         ½ tsp.
Chilly powder        -         1 tsp.
Salt as required
Curry Leaves a few sprigs
Coconut Oil           -          ½ tbsp.

For Grinding:
Grated Coconut     -         of half a coconut
Cumin                   -         1 tsp.
Green Chilies       -           4 or 5 

Method:

1. Cut the yam(chena) in small and long strips, immerse it in water and set aside.
2. Cut the remaining veggies and place it in a separate  bowl of water.
3. Heat a tablespoon of oil in  a hard bottomed vessel and place the drumsticks, achinga, snake gourd, potato, carrot, Yam(chena) and finally vellarika one above the other respectively.(ref. Notes)
4. Add the turmeric, chilly powder and the required amount of salt on top of the vegetables, close the vessel with a lid and cook it on low flame.
5. Coarsely grind the coconut, cumin and the green chilies and set aside.
6. When the vegetables starts to boil combine all the vegetables together. Add the coarsely grounded coconut mixture and the curry leaves and combine well.
7. When all the vegetables has been cooked, add the beaten curd, combine well.
8. Finally drizzle the remaining coconut oil on the prepared avial and remove from flame & serve with rice.

 Notes:

• The reason as to why the veggies are arranged is because no water is added & also to prevent the yam from losing its color.
• The use of curd or mango is for the light sour taste. The dish will become watery if the amount of curd is increased.

Chillie and Garlic Potatoes

Yum

                                 Want to make a quick side dish? then this is 'one of'  the recipes for you. 
For me Potatoes are the most easiest to work with, they are easy to peel & cut & also taste great with basic spices.

Ingredients:
Potatoes              -           2, large
Mustard seeds     -           ½ tsp.
Cumin Seeds       -            ½ tsp.
Garlic                   -           4 flakes, ground to paste
Chili powder        -           1½ tsp.   
Turmeric powder  -           ½ tsp.
oil                         -            3 Tbsp.
Salt to taste

Method:

1. Peel the potatoes & cut in long strips, french fries style.
2. heat oil in a pan and splutter the mustard & the cumin seeds.
3. Add the garlic paste & fry on medium low flame until light brown.
4. Add the chili powder, turmeric powder ,salt & the potatoes & combine well for 2 mins.
5. Lower the flame & cover and cook for 10 minutes. Stir in between.
6. When the potatoes are cooked and are slightly brown in color. Remove from heat & serve.

1. 
   

Burani Raita

Yum

                       This is a very simple raita from Hyderabad & goes great with biryani, grilled chicken, parathas etc. There are so many variations of this raita, I have have used crushed garlic. Some  raita recipes makes use of ginger garlic paste, milk and fried garlic instead of garlic. Red chilli powder can be used instead of flakes.

Ingredients:
Thick curd             -      1 cup
Garlic, crushed      -       2 cloves
Cumin powder       -       ¼ tsp.
Chilli flakes           -        ½ tsp.

Salt to taste

Method:

Whisk all the ingredients listed above in a bowl & serve! 

Tamil Nadu Style Potato Fry

Ingredients: 

Potato, large, diced              -            2
Mustard seeds                      -            ½ tsp.
Urad dal                               -            1 tsp.
Turmeric powder                 -            ¼ tsp.
Sambar powder                    -            2 tsp.
Oil                                        -            1 or 2 Tbsp.
Salt according to taste

Method:

1. Heat oil in a non- stick pan &splutter mustard seeds.
2. Add the urad dal and stir fry until light gold in color. Add the diced potato cubes, turmeric powder and salt.
3.  Cover and cook on medium low flame for 10 minutes. 
4. Remove the lid and stir fry the potatoes until nearly done(couple of minutes).
5. Add the sambar powder and stir fry on medium high flame until potatoes are crisp & roasted well.
6. Remove from flame & serve hot with rice. 

Chilli Bread

Yum

  A simple lip smacking snack which you will love. The bread can be fried 2 ways, either you can deep fry it or just toast it on a frying pan. If using the frying pan method, serve the dish immediately as the bread will lose it crispness after few minutes. Adjust the quantity of the sauces according to your taste.

Ingredients:
Bread                                   -             4 slices
Onion, sliced                       -              1
Tomato, sliced                     -              1
Green Capsicum                 -               1
Green chilies, chopped        -             2
Ginger garlic paste              -              ½ tsp.
Tomato sauce                      -              1 Tbsp.
Red chili sauce                    -             ½ Tbsp
Oil                                       -             2 Tbsp.
Salt as required

Method:

1. Place the bread slices on a non stick pan & toast on low flame until it becomes brown and crisp.Repeat the same on the other side of the bread. Remove from flame and cut the bread slices into small pieces and set aside.
2. Heat oil in a kadai or a wok and onion slices, ginger garlic paste and green chilies saute on medium flame until the onions turns translucent. 
3. Now add the sliced tomatoes and saute until it becomes soft. Add the green capsicum and saute for a couple of minutes(do not overcook the capsicum, it has to be crunchy).
4. Add the tomato sauce, red chili sauce and combine well. Add salt if required.(the sauces have salt in them) and finally add the toasted bread pieces into the prepared gravy and combine gently for a minute until the bread pieces are covered in  the sauce(the bread will soften on overcooking). Remove from flame and serve.

Green Peas Pulao

Yum

Ingredients:
Long grained rice(basmati)             -            1  cup
Green peas(fresh or frozen)            -            1 cup
Onion, sliced                                   -             1
Ghee or oil                                       -            3 Tbsp.
Ginger-garlic paste                          -             ½ Tbsp.
Green Chili, chopped                     -             1 
salt to taste
Water                                               -           2 to 2.5 cups
Cumin seeds                                    -             1 tsp.
Cinnamon                                        -            1 inch
Cloves                                              -           3

Method:

1. Wash and soak the rice in water for 30 minutes.
2. Heat Ghee in a deep pan, add the cumin seeds, cinnamon and cloves and saute for a minute or two. 
3. Now Add the sliced onions, ginger garlic paste and green chili and saute till the onions are golden brown in color.
4. Combine the peas and saute for a minute. Add the drained rice and combine it gently for a minute, add water and salt, stir a bit, let the water boil. Lower the flame to the minimum and cover the vessel and  cook for about 8 to 10 minutes or until the rice are cooked and all the water has been absorbed.
5. Remove from flame and gently fluff the rice and serve with a side dish.

Mushroom Fried Rice

Yum

Ingredients:
Long grained rice                      -            1 cup
White button mushrooms           -            250 g.
garlic cloves, finely chopped     -            3
Onion, finely chopped               -            1
Chopped celery                          -            1 Tbsp.
Soy sauce                                   -             1 Tbsp.
Olive oil                                     -             3 Tbsp.

salt & black pepper as required

Method:

1. Wash the rice and cook in adequate amount of water with little salt until just done(the rice should not be too soft). Drain the rice and keep aside to cool.
2. Meanwhile heat oil in a wok, add the chopped garlic  and onions & stir fry for a couple of minutes.
3. Stir in the chopped button mushrooms and saute on a high flame till the mushrooms becomes a bit  brown. (not to worry the water will evaporate gradually)
4. Now add the chopped celery(or coriander leaves) and stir fry for a minute or two, add the soy sauce, black pepper , required amount of salt.
5. Add the cooked rice to the stir fried mushrooms and  combine well (gently) for 4 minutes or so. Remove from flame.
6. Garnish with spring onion greens or coriander leaves and serve hot with any Manchurian side dishes.

Drumstick Potato Curry

Yum

Ingredients:
Drumsticks, cut in 2" length        -      3
onion, diced                -      1
potato, chopped          -       1
mustard seeds            -     ½ tsp.
fennel seeds                -     ½ tsp.
garlic, sliced finely     -      5 cloves
curry leaves                 -      1 sprigs
red chili powder         -      2 tsp.
turmeric powder         -     ¼ tsp.
coriander powder        -     3 tsp.
asafoetida                     -     a pinch

Salt as required

Method:

1. Heat  one tablespoon of oil in a pan. Add mustard seeds and when they splutter, add fennel seeds and curry leaves.
2. Add the chopped onions and garlic and saute until onions turn light brown.
3. Add turmeric powder, red chili powder, coriander powder, salt and saute on medium flame for few minutes.
4. Now add the chopped drumsticks and potatoes and combine well and cook for about 2  to 3 minutes.
5. Cover and cook on low flame (add water if required) until the drumstick and potatoes are done(be careful not to burn the curry ). Once cooked remove from flame and serve.
6. This is a dry curry and goes well with chapati and rice.

Carrot Thoran (Carrot Stir Fry)

Yum

Ingredients:
Carrot, minced                   -       3 or 4
Onion, minced                   -      1 
Cumin  seeds                     -       ¼ tsp.
Grated coconut                   -      ¼ cup
Ginger chopped                  -      ½ tsp.
Green chilies, chopped       -      3
Turmeric powder                 -    ¼ tsp.
Mustard seeds                      -     ½ tsp.
Curry leaves                        -     a sprig
Dry red chili                        -     2
Salt to taste
Oil

Method:

1. Combine the minced carrot, onion, cumin seeds, coconut, salt, green chilies, ginger, turmeric powder in a bowl using your hands.
2. Heat a tablespoon of oil in a pan and splutter mustard seeds, add the dry red chili and the curry leaves to saute for a minute.
3. Now add the combined mixture of carrot and coconut to the pan and saute well for 2 or 3 minutes.
4. Cover the pan with the lid and let it cook on low flame for 3 or 4 minutes.
5. Remove the lid and mix again and open cook for another 3 minutes. Remove from flame when the carrot are cooked and serve with rice.