Muringakka Thoran/Drumstick Thoran

Muringakka

Ingredients:

Drum stick /Muringakka – 3- 4
Grated Coconut – 3/4 cup
Shallots – 3 sliced
Turmeric powder – 1/4 tsp
Chilli powder -1/2 tbsp
Cumin Seeds – 1/2 tsp
Mustard seeds – 2 tsp
Salt – As needed
Curry leaves – few
Coconut oil – 1 tbsp

Preparation:

  • Cut Muringakka/drumstick into small pieces and slit through the middle and keep aside.
  • Crush coconut with turmeric powder,chilli powder and cumin seeds.
  • Heat oil in pan and add mustard seeds.
  • After it splutter add the shallots and curry leaves.
  • When it become soft add drumstick along with salt .
  • Sprinkle some water over drumstick and cover with a lid .
  • Let it cook for 3 -4 minute.
  • Once it done add the coconut mixture and mix well.
  • Check for salt and close lid for another 3 minute on low flame.
  • Switch off flame and serve hot with rice.

 

Muringakka/Drumstick Thoran
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Ingredients
  1. Drum stick – 3- 4
  2. Grated Coconut – 3/4 cup
  3. Shallots – 3 sliced
  4. Turmeric powder – 1/4 tsp
  5. Chilli powder -1/2 tbsp
  6. Cumin Seeds – 1/2 tsp
  7. Mustard seeds – 2 tsp
  8. Salt – As needed
  9. Curry leaves – few
  10. Coconut oil – 1 tbsp
Instructions
  1. Cut drumstick into small pieces and slit through the middle and keep aside.
  2. Crush coconut with turmeric powder,chilli powder and cumin seeds.
  3. Heat oil in pan and add mustard seeds.
  4. After it splutter add the shallots and curry leaves.
  5. When it become soft add drumstick along with salt .
  6. Sprinkle some water over drumstick and cover with a lid .
  7. Let it cook for 3 -4 minute.
  8. Once it done add the coconut mixture and mix well.
  9. Check for salt and close lid for another 3 minute on low flame.
  10. Switch off flame and serve hot with rice.
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Vazhakkai Varuval/Plantain Fry

Vazhakkai Varuval

 

Ingredients:

Raw plantain – 2
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp (or as needed)
Coriander powder – 1 tbsp
Hing/Asafoetida – pinch
Mustard seeds – 1/2 tsp
Salt – As needed
Curry leaves – Few
Oil – 1 1/2 tbsp

Method:

  • Clean and cut the whole plantain/vazhakkai  into 3 pieces without removing the skin.
  • In a sauce pan take enough water and boil the plantain until the skin of the plantain  changes its color and the skin started to falling off from the banana.(it will take 10-15 minute)
  • Remove from  the fire to cool down a little bit.
  • After that  remove the skin of plantain and cut into small cubes and keep aside.
  • Heat oil in a kadai and splutter mustard seeds.
  • Add asafoetida /kayam ,chilli powder,coriander powder,turmeric powder ,salt and saute without buring the masala.
  • Add the cubed plantain and curry leaves into it and mix well.
  • Close the lid and cook it for 5-10 minute until it cooked well.(If you feel it is too dry sprinkle some water).
  • Serve hot with rice.

 

Vazhakkai Varuval/Plantain Fry
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Ingredients
  1. Raw plantain - 2
  2. Turmeric powder - 1/4 tsp
  3. Chilli powder - 1/2 tsp (or as needed)
  4. Coriander powder - 1 tbsp
  5. Hing/Asafoetida - pinch
  6. Mustard seeds - 1/2 tsp
  7. Salt - As needed
  8. Curry leaves - Few
  9. Oil - 1 1/2 tbsp
Instructions
  1. Clean and cut the whole plantain int 3 pieces without removing the skin.
  2. In a sauce pan take enough water and boil the plantain until the skin of the plantain changes its color and the skin started to falling off from the banana.(it will take 10-15 minute)
  3. Remove from the fire to cool down a little bit.
  4. After that remove the skin of plantain and cut into small cubes and keep aside.
  5. Heat oil in a kadai and splutter mustard seeds.
  6. Add asafoetida /kayam ,chilli powder,coriander powder,turmeric powder ,salt and saute without buring the masala.
  7. Add the cubed plantain and curry leaves into it and mix well.
  8. Close the lid and cook it for 5-10 minute until it cooked well.(If you feel it is too dry sprinkle some water).
  9. Serve hot with rice.
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Brinjal Fry

brinjal fry
Ingredients:

Brinjal /egg plant/Vazhuthana – 2 (Large One)
Red chilli powder – 1 tbsp
Pepper powder – 1 tbsp
Turmeric powder – 1/4 tsp
Ginger garlic paste – 1 tbsp
Salt – As needed
Oil – For deep Frying

Method:

  • Wash and cut the brinjal into round thin slices.
  • Put these slices in medium hot water with little turmeric powder for 10 minutes.
  • Meanwhile make a paste with red chilli powder,turmeric powder,pepper powder,ginger garlic paste ,salt and little water.
  • Marinate the brinjal pieces with this paste and keep aside for at least 30 minutes.
  • Heat oil and deep fry them .
  • Drain and keep aside.
  • Serve with rice.

 

 

 

 

Mushroom Thoran

mushrrom thoran

Ingredients:

Mushroom – 250 (cut into pieces)
Shallot – 4 (chopped ) + 3
Coconut – 1/4 cup (grated )
Coconut oil
Salt to taste
Curry leaves – few
Mustard seeds – 1/2 tsp
Turmeric powder – a pinch
Chilli powder – 1/2 tsp

Preparation:

  • Heat oil in a  kadai add mustard seeds.
  • When it splutter add chopped shallot and curry leaves saute for a while.
  • Add mushroom, turmeric powder,red chilli powder  and salt.
  • No need to add any water.
  • Coarsely grind coconut and shallot and keep aside.
  • When the mushroom cooked well add the coconut mixture and mix well.
  • Turn off the flame and pour little coconut oil and curry leaves and mix well.
  • Mushroom thoran is ready to serve with rice.

Chicken Thoran

DSC_0114-001
Ingredients:

Leftover chicken – 2 cup (Shredded)
If  you are using  fresh chicken then cook the chicken with  turmeric powder and salt. Using hand or mixer shred them.
Shallots – 1/2 cup(chopped)
Onion – 1 small
Red chilli powder – 1 tsp
Turmeric Powder – 1/4 tsp
Ginger – 1 tbsp (chopped)
Coconut -1/2 cup
Mustard seeds – 1/4 tsp
Salt – To Taste
Coconut oil -As needed
Curry leaves

Preparation:

  • Crush shallot and onion and keep aside.
  • Grind coconut and mix red chilli powder with this and keep aside.
  • Heat oil in a pan add mustard seeds.
  • When it splutter add the crushed onion and shallots.
  • Saute until the onions translucent.
  • Once they are done add the coconut  mixture,curry leaves  and saute well.
  • Add the shredded chicken into this and mix well.
  • If you feel the mixture is dry then sprinkle some water.
  • Add curry leaves and let it cook for 4-5 minute.
  • Turn off the flame and serve the chicken thoran with rice..

 

Cheera Thalichathu / Palak Thalichathu Recipe

 cheera_thalichathu

 

 

Ingredients:

Cheera/Spinach – 2 Cup (Chopped)
Shallots – 4
Green Chilli – 3
Dried Red Chilli – 1
Mustard Seeds – 1/4 Tsp
Rice Soup/Kanji vellam or water – 1 1/2 Cup
Coconut Oil – As required
Preparation:

  • Crush green chillies and shallots together.
  • Chop cheera/Spinach and keep aside.
  • In a vessel heat coconut oil and splutter mustard seeds.
  • Add roughly chopped dried red chilli.
  • Now add the chopped cheera/spinach and saute.
  • After that pour rice soup/kanji vellam and close the lid.
  • Once they cooked well turn off the flame.
  • Serve cheera thalichathu with rice.

 

 

Urulakizhangu Mezhukupuratti /Potato Stir Fry

 

 potato_mezhukupuratti

Ingredients:

Urulakizhangu / Potato – 2 Medium Size
Shallots – 3
Turmeric Powder – 1/2 Tsp
Dry Red Chilli- 3
Garlic – 1 Pod
Curry Leaves -Few
Oil – 1 Tbsp
Salt To Taste
Preparation:

  • Cut potato  into small pieces.
  • Cook potato with salt ,turmeric powder and very little water  with lid on.
  • Crush shallots,red chilli,and garlic together.
  • Heat oil in pan add mustard seeds ,curry leaves and the crushed mixture.
  • Saute for 1 minute.
  • Now add the cooked potato into it.Combine well.
  • Serve hot with rice

Vazhapoo Thoran/Banana Flower Stir-Fry

Ingredients:

Banana Flower / Vazhapoo – 2
Onion – 1 (chopped)
Toor Dal – 1/2 cup     vazhapoo_thoran
Red chillies – 4
Grated Coconut – 2 Tbsp
Fennal Seeds – 1 Tsp
Curry Leaves – Few
Salt to taste
Mustard seeds – 1/2tsp
Oil
Preparation:

  • Chop the banana flower and keep soak it in turmeric water.
  • Soak toor dal, red chillies, and fennal seeds for 30 minute.
  • After 30 minute grind the soaked items by adding little water.
  • Mix ground masala, drained banana flower, onion, coconut and salt in a oven proof dish.
  • Cook for 10 minute in microwave.
  • After 5 minute remove from the oven and mix well.
  • Again cook for 5 minute.
  • Heat oil in a kadai, add mustard seeds and curry leaves.
  • When the mustard seeds splutter add the cooked mix.
  • stir frequently.
  • Cook in a medium flame for 15 minute.
  • Serve hot with rice.

Kadala Varatiyathu – Leftover Recipe

 

 kadala varatiyathu

Ingredients:

Left over Kadala curry – 1 Cup
Curry Leaves – few
Oil -1 Tbsp

Preparation:

  • In a pan ,add the kadala curry and cook till the gravy dries up.
  • After that add curry leaves and oil .
  • Stir well.make sure kadala gets coated with the gravy uniformly. Once it done switch off the stove.
  • Kadala varatiyathu is ready to serve with rice.