Manga Kichadi

This one of the most easiest and quick recipes to make. And a quick sprout for the taste buds too.

Ingredients:

1small Green Mango Peeled and diced

Half a cup freshly grated coconut

1-2 nos. Green Chilly

4-5 tblpsn Yoghurt

Salt as per the taste

For Tempering:

2 tblspn Oil/ Coconut oil

1tspn Mustard seeds

3-4nos. Dry red chilly

Few fresh Curry leaves

4 -5 nos. Small onions/ shallots

Method:

  1.   Wash and peel the green mango and dice into small cubes.

  2.   Now grind it with freshly grated coconut, green chilly and salt to a fine paste. Adding very little water while grinding.

  3.   Beat the yoghurt and mix it with the mango grounded paste.

  4.   Heat oil in a tadka pan add mustard seeds, let them splutter. Now add dry red chilly, curry leaves and sliced small onions. Fry them till onions turns golden in color.

  5.   Pour this seasoning over the kichadi and mix it gently.

  6.   Our Green mango kichadi is teady to serve.

NOTE:

• You can always increase or decrease the amount of green chillies as per your spice level.

Beetroot Pachadi

It was my first Onam as a Malayali and my hubby dear showed me this recipe on Onam. I personally don’t like to eat vegetables like beetroot, carrot, etc. But these Keralaites seriously have an interesting ways to eat their veggies. I just loved this veggie side dish curry, which can be enjoyed with rice and lentil curry (Varan). So heres the pachadi recipe in our style hope you all also enjoy having it as much as I did.

Ingredients:

1 big sized Beetroot

4-5 nos. Green Chillies

1/4^th cup water

1 cup Yoghurt

Salt as per the taste

For Tempering:

2 tblspn Oil/ Coconut oil

1tspn Mustard seeds

1/4^th tspn Fenugreek seeds/ Ulva
3-4 nos. dry red chilly

Few fresh Curry leaves

4 -5 nos. Small onions/ shallots

Method:

  1.   Grate the beetroot. In a pan add the grated beetroot and cook it along with slit green chillies, salt and water till beetroot gets cooked. Max 10mins.

  2.   Blend yoghurt and lower the flame. Beetroot should not be boiling at this point; it should be simmering slowly, while adding the yoghurt, or the curd will start cuddling. Mix it well and let it cook on low flame.

  3.   Heat oil in a tadka pan add mustard seeds, let them splutter. Now add fenugreek seeds, dry red chilly, curry leaves and sliced small onions. Fry them till onions turns golden in color.

  4.   Pour this seasoning over the curry and mix it gently.

  5.   Our beetroot pachadi is ready to serve with steamed rice, pickle and papad.

NOTE:

• Always while adding the yoghurt to any curry, reduce the flame to low. The curry should not be boiling or it will start to cuddle. Also do not boil the curry after adding the yoghurt.
• You can always increase the amount of green chillies, if you like it spicy.

Beans Thoran

Here comes my 3^rd Thoran recipe. You can make thoran of anything from beetroot, carrot, mushrooms, cucumber, bitter gourd, et. Will try to include all these recipes here.

Ingredients:

1 bunch of Fresh beans / Long beans

8 -10 small onions/ shallots

2 -3 Green chillies

1/4tspn Turmeric powder

1/4tspn Black pepper powder

1/4^th cup freshly grated coconut

1/4cup water

Salt as per taste

For Tempering:

2tblpsn Coconut oil/ Vegetable oil

1/2tspn Mustad seeds

Few curry leaves

Method:

  1.   Wash the beans under running water and chop the beans finely.

  2.   Clean and wash small onions (shallots) and slice them into 3/4 pieces. Chop the green chillies and keep them aside. 

  3.   Take a pan add the chopped beans, onions, green chillies, turmeric powder, black pepper powder with water and salt to taste. Put on the gas with pan lid closed. We just need to steam the beans don’t cook them fully.

  4.   Once the beans are steamed and water is dried. Move them aside to the sides of the pan from the centre to make place for tempering.

  5.   Pour coconut oil in the centre. Once the oil is hot add mustard seeds, when they start to splutter add curry leaves and mix it well with the beans.

  6.   Sprinkle freshly grated coconut on the beans and mix it well. Cook it for few more minutes.

 7. Its now ready to serve with rice and curry.

NOTE:

•         Chopping of beans finely helps them to steam fast.
•        Tempering can be given in separate pan too.
•         Green Chillies can be added as per ones taste.

Irani chappal kabab

These kababs are absolutely mouth watering delicious. They are also known as Peshawari kabab.

Its prepared from simple spices and ingredients but yet has a special taste which tickles your taste buds. It can be served or wrapped in pita breads, or can be had with raita, green coriander chutney and hot naans.

Here I have tried my best to make it in a healthy and easy way. I love making these kababs as they can be made much ahead of time in advance and frozen till your guest arrives. Then just defrost; shallow fry and they are ready to serve. Hope you will also enjoy this recipe as much as my family enjoys munching over it.

I have tried making this kabab in my style

Ingredients:
1 kg chicken mince 
2 medium sized boiled Potato grated
2 cup fresh green coriander leaves chopped

5 - 6 Green chillies chopped
3 tblspn corn flour
1 egg

2 tblspn Kashmiri Chili powder
Salt as per the taste

Oil for shallow frying

Garam Masala mix:

1 tblspn coriander seeds,

1tblspn Cummin seeds

4-5 Dry red chilly

Method:

1. Dry roast the garam masala mix and grind it to fine powder. 
2. In a bowl mix chicken mince, grated boiled potato, coriander leaves, green chilies, cornflour, red chilli powder, grounded garam masala mix 1tblspn and Salt to taste.  Break one egg in it and mix it nicely.

3. Make thin patties of this mixture. You can stick one tomato slice on this patties and shallow fry them in oil till it turns nice golden brown on both the sides.

4.Serve them hot with green coriander chutney.

NOTE:

• You can add green chili as per the spice level of the family.
• Sticking an thin tomato slic on pattice is optional.
• You can make this kababs into pattice and freeze them much ahead of time till your guests arrive. Defrost them and shallow fry.
• These kababs can be made with mutton mince using the same recipe.