Kurma in Kerala is a typical curry made with different vegetables, yellowish in color with slightly mashed veggies and a vibrant flavor of coconut milk. Cauliflower Kurma is one such kind of curry that is teemed up with small chopped carrots and green peas and is particularly served with Idiyappam or Rice. Cauliflower Kurma also goes well with Kerala Parotha aka Malabar Parotha. The curry is mainly made with two extracts of coconut milk. The vegetables are cooked i second extract of coconut milk that is thin and later thickened with the first thick coconut milk. Believe me it’s one…
-
-
 Thoran is a typical Keralite dry vegetable dish made with finely chopped veggies like, cabbage, beans, beetroot etc with lots of grated coconut. This popular dish is an integral part of Onam Sadhya as well as eaten as a side dish with daily meals in Keralite homes. The beauty of this dish lies in the fine chopping done with skilled hands. Not everyone can chop as fine as the people of Kerala do for their vegetarian dish.
-
There are some days when you don’t feel like getting into the kitchen and prepare a lavish spread which you have been doing the whole month. Yes, it’s Ramadan and everyday i try making something huge for my family iftaar. Yesterday was a tiring day for me, and it was just not my day to cook. After a whole day work, i only had saboodana soaked a day before, which came to my rescue. Saboodana khichdi, easy, quick and filling one pot snack that keep tummy full and mummy cool. haha! I am sago lover and i love eating saboodana…
-
Ivy Gourd also known as Kundru , tendli, tindara etc in India. Tender green kundru sliced and stir fried goes well with chapati or paratha. Can also be used as a side dish for any vegetarian meal. Kundru stir fry is another great tiffin option.. easy and can be made in a jiffy is a great dabba food. While buying kundru one has to be very particular in choosing the raw ones. Usually kundru comes in same shape and size but it’s always better to avoid picking the fat ones. It’s likely to be ripe and red in color from…
-
Mango Coconut Chutney is a perfect blend of raw mangoes which is rich in Vit C with coconut rich in protein. This chutney brings out the tangy flavor prominently and is flavored with green chili and mango. The tempering adds up an exotic aroma to the chutney and can be enjoyed with Idli, Dosa or Chilla in your morning breakfast. Coconut is a very versatile and indispensable food item for most people under the tropical belt. It is a complete food rich in calories, vitamins, and minerals. A medium-size nut carrying 400 g edible meat and some 30-150 ml of…
-
It’s been a decade now when i first started my cooking. Through out these years i discovered that developing a recipe is the most fun doing task in the kitchen and the left overs help doing this the most. Yes you heard me right, left over food are the best when recycled or reused by turning them into a very new dish. One of my favorite recycled dish made using left over Gujrati Kadhi or Chaas (Butter Milk) is Poha Idlis. Last night i suddenly noticed that a bowl full of Gujarti kadhi is resting inside the fridge. I made…
-
Flavored yogurt curry that comes from the colorful Gujrat can be included as soup, starter or main course. The Gujrati kadhi is little different from the Punjabi, Sindhi or Maharashtrian Kadhi that usually comes with bhajiya or pakoda. Gujrati kadhi is warm, mildly sweet and extremely warm to the palate and digestive system. The consistency is not as thick as those regular kadhi, it’s thin and the sweetness comes by adding either sugar or jaggery. Flavored with ginger, green chilies, clove and cinnamon and tempered with curry leaves, mustard seeds and broken dry red chili… comes with a garnish of…
-
Puliyogare or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. Puliyogare is also known as huḷianna in some parts of Karnataka, puliyodharai in Tamil Nadu and puḷihora in Andhra Pradesh. It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanuts, coriander, coconut, red chili,curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida and urad dal. Source – wikipedia Recipe inspired by Padhus Kitchen
-
Moru Curry is seasoned yogurt that is served with rice or as an accompaniment with the meal. It is a staple in Kerala cuisine and is an integral part of everyday cooking in Kerala and also parts of Tamil Nadu and Andhra Pradesh. The recipe varies a bit from state to state. The moru curry can be enjoyed as a starter or a soup before or after meals. It’s good for digestion and keeps your tummy cool in summers specially. In my house when i have nothing to cook, or in no mood to cook, i make moru curry, accompany…
-
Ever since i got my Philips Air Fryer, i had been wanting to try and post some lip smacking air fryer recipes in a separate column. Though i have been making a lot of healthy recipes in the air fryer but actually never got a chance to update one in my blog. My new Philips HD922 Air Fryer came into my life as a blessing in disguise. Now say NO to all deep fried stuffs and HELLO to air fried snacks. Food cooked in hot air gives a similar texture and taste as to what the fried items give, but…
-
My Chaat cravings finally came to rest in peace only when i had a plate of Dahi Bhalla Chaat. Usually i avoid Dahi vadas or Dahi Bhallas these days just because they are deep fried and just not good for health. But this doesn’t mean one cannot have it. Well yes, if you have a Panniyaram pan or Appe pan then you are sorted. Ever since i got this magical pan in my kitchen, my oil comsumption is cut to half and sometimes even zero. After having tried hell lot of this in Appe pan, today i tried making some…
-
Sindhi Dal Pakwan is a popular breakfast in Sindhi community. The pakwan served with spicy chana dal is often served in various special occasions and even in regular days for breakfast. Pakwan is crispy fried pooris made with a mix of both wheat flour and all purpose flour. As the pakwan is fried and teamed up with chana dal, it becomes rich and heavy to digest. Hence a tsp of ajwain is mixed with the flour while making pakwan that consist amazing digestive properties and prevents you from feeling blotted. Below i have provided both Dal and the Pakwan recipes…
 "Pinterest")
