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Thursday, 23 February 2017

Long beans Thoran / Achinga Payar Varavu


1 bunch (300-350 gm) long beans / achinga payar
1 small onion, chopped
3-4 green chillies, chopped
1/2 of 1 small tomato, chopped (optional)
2 garlic cloves, crushed
1 sprig curry leaves
1/4 tsp turmeric powder
1/2 cup grated coconut
1 tsp mustard seeds
2 dry red chillies
salt to taste
2 tsp oil

  1. Wash and chop the long beans into small pieces.
  2. Heat oil in a pan and splutter mustard seeds. Add dry red chillies, curry leaves and crushed garlic and fry.
  3. Add chopped onion and saute till transparent. Add green chillies, chopped tomato and chopped payar and mix well.
  4. Add turmeric powder and salt, mix well and cook covered at low flame till done. (Sprinkle little water if required).
  5. Add grated coconut to this and stir well for 1-2 minutes. Remove from the flame and serve with rice.....

Wednesday, 22 February 2017

Spinach Cutlet / Palak Cutlet


3 cups spinach, finely chopped
1 onion, finely chopped
2-3 medium potatoes
1 piece ginger, finely chopped
3 green chillies, finely chopped
1/4 tsp turmeric powder
1/2 tsp garam masala
a pinch of cumin seeds
2 tbsp chopped coriander leaves
1 egg, lightly beaten
bread crumbs as required
salt to taste

  1. Wash and finely chop the spinach. Boil the potatoes, peel off the skin and mash them well and keep it aside.
  2. Heat oil in a pan and splutter cumin seeds. Add finely chopped onion and saute well till transparent.
  3. Add chopped ginger, green chillies and salt and saute for a minute.
  4. Add the chopped spinach to this, mix well and fry till the leaves are cooked and all the water dries up. Add turmeric powder and garam masala and mix well.
  5. Add mashed potatoes and chopped coriander leaves, mix well for 2 minutes on low flame and switch off the flame.
  6. Once the mixture has cooled off a bit, make small balls and flatten into desired shapes.
  7. Dip each cutlet into the beaten egg and then roll in bread crumbs till well coated on all sides.
  8. Heat oil in a pan and fry the cutlets on medium flame till golden brown on both sides. Remove from the oil and drain them on a paper towel....Serve hot with tomato sauce..
  • You can also dip cutlet in maida batter (mix 1-2 tbsp maida in little water and prepare a thin batter) and then roll them in bread crumbs.

Tuesday, 21 February 2017

Beetroot Chicken Roast


1 kg chicken, cut into pieces
2 medium beetroots, grated
3 big tomatoes
5 onions, thinly sliced
5 green chillies, chopped
1 tbsp + 2 tsp crushed ginger- garlic
2 tbsp chilli powder
1 1/2 tsp turmeric powder
1 big capsicum, chopped
1/2 tsp garam masala
1 1/2 cup water
3 tbsp coriander leaves
salt to taste
oil as required

  1. Clean the chicken pieces and marinate it with 1 tbsp chilli powder, 1 tsp turmeric powder,  2 tsp crushed ginger-garlic and salt and keep it aside for an hour.
  2. Heat 3-4 tbsp oil in a pan and fry the marinated chicken pieces till done and keep it aside.
  3. Grind together grated beetroot, tomatoes and 3 green chillies to a fine paste.
  4. Heat 4-5 tbsp oil in a pan and fry the sliced onion till golden brown and keep it aside.
  5. In the same pan, add 1 tbsp crushed ginger-garlic and 2 green chillies and saute for few seconds.
  6. Add 1 tbsp chilli powder and 1/2 tsp turmeric powder to this and saute till the raw smell disappear, over low flame.
  7. Then add the ground beetroot-tomato paste, 1 1/2 cup water and enough salt to this and bring to boil. Cook it for 5-6 minutes over low flame.
  8. Add the fried chicken pieces and cook for about 6-8 minutes till the gravy is thick.
  9. Add the fried onion, chopped capsicum, garam masala and coriander leaves and cook for another 2 minutes.
  10. Remove it from the flame and garnish with chopped coriander leaves and serve hot...
Recipe adapted from here...

Monday, 20 February 2017

Chilli Murukku / Chakli


3/4 cup gram flour
1/2 cup rice flour
1 tbsp kashmiri chilli powder (adjust to your spice level)
1/4 tsp cumin seeds
1 tsp sesame seeds
1/4 tsp asafoetida
salt to taste
1 sprig curry leaves
oil for frying

  1. In a bowl, add the gram flour, rice flour, chilli powder, cumin seeds, sesame seeds, asafoetida and salt and mix well.
  2. Then add water little by little and knead it to make a smooth dough.
  3. Take a murukku press / mould , use the star shaped disc and fill it with the dough.
  4. Heat oil in a deep pan and when the oil gets heated up, press the murukku directly in hot oil. Do not overcrowd.
  5. Fry them on medium flame till they are cooked and turn crispy on both sides. Drain on paper towel and repeat the same for the remaining dough. 
  6. Fry the curry leaves in the same oil and garnish the fried murukku.
  7. Cool down to room temperature and then store in an air tight container....Enjoy as a tea time snack...

Sunday, 19 February 2017

Vazhakoombu / Banana Flower - Cabbage Thoran


1 1/2 cup vazhakoombu/banana flower, finely chopped
1 1/2 cup cabbage, finely chopped
3/4 cup grated coconut
1/2 tsp cumin seeds
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 green chilly
2 garlic cloves
1 tsp urad dal
1 tsp mustard seeds
2 dry red chillies
salt to taste
2 tsp oil

  1. Chop vazhakoombu and cabbage into fine pieces and keep it aside.
  2. Crush grated coconut, cumin seeds, chilli powder, turmeric powder, green chilly and garlic together and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add urad dal and dry red chillies.
  4. Add chopped vazhakoombu and cabbage and mix well. Add salt, mix well and cook it covered for 4-5 minutes on low flame.
  5. Then add crushed coconut mixture, mix well and cook covered on low flame for 2-3 minutes.
  6. Then remove the lid and stir well for 1-2 minutes till all the water dries up...Remove from flame and serve with rice...
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