Monday, February 20, 2017

Bhendi / Okra / Ladies Finger Thoran | Kerala Recipes

 Its a quick and easy stir fry with lots of coconut

Preparation Time : 10 mins
Cooking Time : 15 mins


Okra/Bhendi - 1/4 kg (Washed and sliced )
Onion -1 finely chopped
Salt - To taste
Coconut oil - 2 tbsp
Curry leaves -2 sprigs

To grind
Grated coconut -1/2 cup
Turmeric powder- 1/4 tsp
Red Chilli powder - 2 tsp


*Grind the ingredients given under "To Grind " to a coarse paste without adding water.

 *Heat coconut oil in a pan add the sliced okra,onion.Saute it well on a high heat.
 *Stir it occassionally,after 5 mins reduce the flame cover with lid and cook.
*Once the okra is cooked well add the salt,curry leaves and ground paste,mix it well until the raw smell goes away,switch off the flame .

*Serve it rice/roti.

My Notes

*Take care the coconut mixture not to burnt it.

Saturday, February 4, 2017

Garlic Rice / Poondu Sadham | Lunch Box Recipes

 Simple and Tasty recipe,Perfect For Lunchbox ...Adapted the recipe from here.

Preparation Time : 10 mins
Cooking Time: 10 mins
Serves : 2

Ingredients :

Leftover Rice - 3 cups
Turmeric powder -1/4 tsp
Mustard seeds - 1/2 tsp
Hing - 1/4 tsp
Channa Dal - 2 tsp
Urad dal - 2 tsp
Curry Leaves - 1 sprig
Small onion -10
Garlic - 1 hand fistful
Salt - To taste
Gingelly Oil - 3 tsp
Tamarind - blueberry size


*In a kadai heat 2 tsp oil and roast the channa dal ,urad dal seperately.Keep it aside.

 *In same kadai roast the garlic,small onion,curry leaves one by one and switch off the flame.Now add the tamarind mix well.keep it aside for 5 mins.

*Once it cools down ,in a mixie firs powder the dals and the remaining roasted ingredients,grind it to a coarse paste without adding water.

 *Heat 1 tsp oil in a kadai temper with mustard seeds,once it splutter add hing and turmeric powder.Then add the leftover rice,salt,coarse paste.Mix it well in a low flame.

*Switch off the flame.Serve it after an hour.


*Try to add gingelly oil  and country garlic,it enhances the taste.

Wednesday, February 1, 2017

Athikai / Baby Fig / Anjeer Poriyal | Poriyal Recipes

 After  a long time,today i 'm sharing a very interesting recipe.Amma prepares this with poriyal or kootu.Now am sharing poriyal with athikai.

This veggie is bland in taste and have a lots of medicinal values.

Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 3
Athikai/Baby Fig
 Ingredients :

Athikai / Baby Fig - 1 cup (Cleaned,washed and crushed it slightly)
Sambar Powder - 2 tbsp
Turmeric powder - 1/2 tsp
Onion - 1 small (finely chopped)
Grated coconut - 1/4 cup
Salt - to taste

To Temper:
Oil -2 tsp
Mustard Seeds -1/2 tsp
Split Urad dal -1/4 tsp
Curry leaves -1 sprig


*In a vessel boil the water and the crushed athikai +1 tbsp sambar powder+turmeric powder.
 *Once it half cooked drained the water.
 *Heat oil in a kadai temper the ingredients given under "To Temper" ,add the chopped onion,saute it.
 *Then add the half cooked athikai +salt+remaining sambar powder mix it.Add 1/2 cup water and cover with a lid ,cook it well.

*Once it cooked slightly mashed the athikai with ladle and add the grated coconut.mix it well.

*Serve it with rice / chapathi.

My Note:

*Dont forget to precook the athikkai else the taste will be differ.