Kathrikkai Salna

I'm back to my online dairy(my Blog) after a long break that too to jot down my favourite recipe Kathrikkai (aubergine) Salna,  before i forget. It's  is a perfect accompaniment with biryani.

Ingredients:
Brinjal/aubergine(big) - 1
Red onion - 3
Tomatoes - 3
Fennel seeds - 1 tsp
Cummin seeds - 2 tsps
Coriander seeds - 1 tbsp
Cinnamon - 1 inch stick
Curry leaves - 2 strands
Ginger - 1 inch piece
Garlic - 3 cloves
Peppercorns - 1 tsp
Chilli powder - 2 tsps
Turmeric powder  -1/2 tsp
Fenugreek seeds - 1 tsp
Coconut (grated) - 1 cup
Chilli powder - 2 tsps
Urad dhal - 1 tsp
Oil - 2tsps
water  - 3 cups
Salt - 1 tsp

For dry roasting :
Dry roast fenugreek seeds, cummin seeds, coriander seeds, cinnamon , 1 strand curry leaf , peppercorns, urad dhal and add coconut at the end and roast until it turns brown.

Once the dry roasting is done add  1 tsp of oil to the roasted ingredients and saute with onion, ginger, garlic,
tomatoes, chilli powder, turmeric powder and grind it to a smooth paste by adding a cup of water..

Cooking Method:

In a flat bottomed pan add a tsp of oil and saute sliced onions,tomatoes and a strand of curry leaf . Add the sliced aubergine and saute for about 3 minutes mix the ground smooth paste now  by adding 2 cups of water , 1 tsp of salt and cook for 15 minutes in a low flame. 

Cooked but couldn't find time to click. Will upload the photos when i try the recipe again.

Vegetable Stew(Kerala Style)

      Though the traditional kerala style vegetable stew is made with coconut milk, stew can also be made using whole milk with no compromise in taste.To me stew has to look white , that's how i've been taught from my keralite friend.

Ingredients:
Diced carrots - 1 cup
Chopped Sugarsnap peas - 1 cup
Sliced potatoes - 1 cup
Ginger grated - 2 tsps
Chopped garlic - 2 tsps
Chopped Red onions - 1 cup
Curry leaves chopped - a few
Chopped coriander - a few
Cinnamon - 1 inch stick
Bay leaf - 1 (optional)
Cloves -2
Whole milk - 2 pints
Oil - 2 tsps
Salt - 1 tsp

Cooking Method:

Bring the wholemilk to a boil in a saucepan for 5 minutes in medium heat. In a wide bottomed pan heat 2 tsps of oil and add the bay leaves,cloves and cinnamon . Wait until the aroma starts coming . At this point add garlic and saute for a couple of minutes followed by onions for 3 minutes. Add the boiled milk and rest of the ingredients except coriander and keep stirring occasionally  until all the vegetables are cooked.Garnish it with coriander and serve.

 

I've added homegrown sugarsnap peas.Podless fresh/frozen peas can also be added. If you are not worried about the amount of calories involved, add cocnut milk instead of whole milk.Tastes best with kerala appam. Can also be served with idli/dosa/bread/chappathi/Naan

Vazhaipoo Kootu

Ingredients:
Moong dhal - 1 cup
vazhaipoo- 1
shallots / red onions- 1/2 cup
mustard seeds - 1/2 tsp
curry leaves - 2 strands
dried red chilli - 2
oil - 2 tsps
salt - 2 tsps

Cooking Method :
   Remove the stem from the banana flower and chop the rest. Pressure cook the moong dhal,chopped banana flower and chopped onions  by adding a cup of water in a medium flame until dhal is cooked well.
Do the seasoning with mustard seeds, saute the onions , add curry leaves and mix it with pressure cooked kootu.Add salt to taste and mix well.

Gongura Thokku

Gongura is very rich in iron and has a high fibre content. These fresh gonguras are from my garden.

 Ingredients:

Gongura - 2 bunches
Red chillies - 3
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Shallots(Finely Chopped) - 1 cup
Salt - 1/2 tsp
Gingelly Oil - 1 tbsp

Cooking Method:

Heat oil in a pan and do the seasoning with mustard seeds,chillies and urad dhal. Add the shallots and fry it until golden brown, now add the remaining ingredients and keep stirring. Switch off the stove when it reaches gravy like consistency. Should not add water to this recipe as gongura has so much water content it. Gingelly oil is the best to try this recipe as other oils will change the original taste of it.

Kerala Parota

Kerala parota is a flat bread made with eggs and plain flour. Though it doesn't carry much of nutritional value i try to compensate with mixed veg spicy kurma to compensate it.

Ingredients :

Plain flour - 2 cups
Free range eggs - 2 medium
salt - 1 tsp
Sunflower Oil - 1 tbsp

Dough preparation :

Mix all the ingredients and knead it for 10 mins continuously to make it soft.

Parota preparation:

Roll the dough into small balls , apply oil on top of it and keep it aside. Now twist the dough balls
and into a spiral shape . Again roll it back into its original shape. Repeat the process thrice. Now roll the dough with the rolling pin and bake it.

Channa Masala (Punjabi Style)

Channa/ChickPeas has a high fiber content with rich source of Carbohydrates and Protein. Channa masala goes well with Batura/Poori/Chappathi/Dosa/Rice. Kabuli channa should be used for this recipe.There r many ways to make it but Punjabi style rocks!

Ingredients

Chick peas - 250 gms
Onion - 2 medium
Tomatoes - 3
Green Chillies - 4
Chopped fresh Coriander - 1/2 cup
Chilli powder - 1 tsp
Coriander powder - 2 tsps
Aum Chur(Dried mango) powder - 1 tsp
Pomegranate powder - 1 tsp
Jeera powder - 1tsp
Turmeric powder - 1/2 tsp
Cumin seeds - 2 tsps
Cinnamon - 2 pieces
Bay leaf - 1
Cloves - 3
Ginger - 10 gms
Garlic - 6 cloves
Oil -1 tbsp
Salt - 2 tsps

Pre - Requisites

* Soak Channa dhal overnight and pressure cook it with 2 cups of water for 2o mins
* Grind ginger & garlic and make a paste out of it
* Finely Chop onion,tomatoes and green chillies

Cooking Method

Heat 1 tbsp of oil in a pan and add cumin seeds,once it splutters add bay leaf, cinnamon and cloves to it.Fry chopped onion till it turns golden brown,now add chopped green chillies,tomatoes and ginger garlic paste and fry for 15 mins in a low flame.Finally add all the other ingredients and channa dhal along with the water used for boiling the same and keep stirring for 15 mins.Channa masala is ready to serve!

Mixed Vegetable kurma

Mixed vegetable kurma is a good combo with Idli/Dosa/Chappathi/Bread

Ingredients:
Capsicum - 1
Potato - 1 Carrot - 2
Coconut - 1/2 cup (grated)
Garlic - 2 cloves
Green Chillies - 3/4
Tomato - 1 Onion - 1
salt - 1/2 tsp
oil - 2 tsps
Mustard seeds - 1/2 tsp

Curry leaves and coriander as required

Method of Cooking:

Chop the vegetables , onion , tomato , chilli and garlic . Grate the coconut and grind it by adding 1/4 cup of water.If fresh coconut is not available dry dessicated coconut can be used. Heat oil in a pan ,add 2 tsps of oil and do the seasoning with mustard.Now add the onion and garlic and fry it till it turns slightly brown.Add the green chillies and tomato and fry it for few seconds and finally add the chopped vegetables and boil it with 2 cups of water. Once the vegetables are half-cooked, add the ground coconut, salt and curry leaves and boil it for 10 mins. Garnish it with coriander and Kurma ready to serve!