Monthly Archives: October 2018

Beetroot Pachadi

#keralalunch #momsrecipes Beetroot Pachadi

Beetroot 1
Green chilli 1
Shallots 2-3
Cumin 1/4 tsp
Mustard 1/4 tsp
Scraped Coconut 1/2 cup
Curd 1/2 cup
Dry red chilli
Curry leaves

Chop or grate beetroot . Add green chilli sit into two, salt , 1/4 cup water and cook well.
Grind coconut , shallots , cumin , mustard , and curd into a smooth paste.
Add this to the cooked beetroot . Adjust salt to taste.
Add tadka with dry red chilli, mustard seeds, curry leaves. Serve with rice, roti .

Bindi Masala

Bindi Masala
Heat a pan. Add oil. Crackle 1/4 tsp cumin seeds. Add chopped onion. Add chopped tomato.
Saute till tomato turns mushy.
Add 1/2 tsp chilli powder, 1/4 tsp turmeric powder.
Add ladies finger cut into pieces.
Saute till cooked .

Thuvara parippu chammanthi

Thuvara parippu chammanthi
Roast 1/4 cup thuvar gram (red gram ) .
Grind coarsely with 1/4 cup ground coconut, 3-4 dry red chilli, 2-3 garlic cloves, curry leaves, salt.

Irumpan Puli Achar

Recipe Source

Unakka meen curry with Irumpan Puli

Amma’s fish curry

Apple Crumble

Apple crumble
Recipe courtesy – Sanjeev Kapoor recipes

Apple – 5 small
Castor sugar – 1/2 cup
Cinnamon powder – 3 tsp
All purpose flour – 1 cup
Oats- 1 cup
Brown sugar – 1/2 cup
Butter – 75 gm
Vanilla Essence – 1tsp

Preheat oven to 180degrees.
Peel and cut apple to small cubes
In a pan cook it with castor sugar , 2 tsp cinnamon powder and 1/4 cup water. Simmer till apple softens.
In a bowl mix all purpose flour, oats, brown sugar , butter , cinnamon powder (1tsp ) and vanilla essence to a crumbled consistency.
In a glass baking dish layer the apple mixture ( drain if any water is left ) . Top it with layer of the crumble . Level it with a spoon.
Bake for 25-30 minutes.
Serve with vanilla ice cream.

Thai stir fry vegetables with chicken and Rice

Thai Stir Fry Vegatables with Chicken
Chicken breast piece boneless – cut into small strips
Onion -1
Carrot – 1
Spring Onion
(You can add beans , mushrooms etc)
Garlic cloves – 4-5 pods chopped
Ginger grated – 1/4 tsp
Chilli – chopped finely
Lemon zest – 1/2 tsp ( chopped finely or grated)
Sugar/ brown sugar – 1 tsp
Soy sauce – 2 tbsp
Oyster sauce – 6 tbsp
Corn flour – 1tsp
Water – 1/4 cup
Salt to taste

Mix Chicken pieces with soy sauce and chopped garlic. Refrigerate while you cut the vegetables.
In a wok heat oil and cook the marinated chicken pieces in high flame. Keep aside.
In the same wok add 2 tbsp oil. Add chopped chilli , ginger . Saute .
Add vegetables one by one . Maintaining high flame saute till cooked but crunchy.
Add lemon zest.
Add the fried chicken pieces along with the juices. Mix well. Saute.
Add Oyster sauce and sugar .
Mix well and allow to cook in high flame .
Mix corn flour in water and add it ( for thickness and glossy texture ).
Mix well and cook for a minute. Adjust salt to taste.
Garnish with some chopped spring onion .
Serve hot over rice or noodles.

Recipe courtesy – and random Google surfing.