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.