KOVAKKAI / IVY GOURD mezhukkupuratti

Here I am with a vegetable recipe..its none other than kovakkai aka Ivy gourd...one of my favourite vegetable..in fact  I love all vegetables.....

Ivy gourd has many benefits like it improves metabolism ,it is rich in vitamins ,fibre ,iron etc.evrything good about this tiny veggie except the chopping/slicing part.I normally uses a  vegetable chopper to make all poriyal stuffs but in this recipe i needed them as perfect round shape which cannot be obtained while using a chopper.Let's move to the recipe

INGREDIENTS

kovakkai - 250 gm        

shallots - 5 

curry leaf - a spring

garlic - 2 cloves

chilli powder - 1 tsp

turmeric powder - 1/2 tsp

corriander powder - 1/4 tsp

salt - as per taste

coconut oil - 1 tbsp

HOW TO MAKE

In a kadai heat oil add mustards 

add crushed shallots ,garlic, curry leaves and saute

add the powders and mix well

now add chopped kovakkai and saute

add enough salt

give a stir every 5 minutes

after 15-20 minutes ,kovakkai mezhukkupuratti is reday 

serve with rice or chapathi

SADYA STYLE BEETROOT PACHADI

 

HAPPY ONAM EVERYONE.........I prepared onam sadya this year too...Last year thought of posting recipes but apart from laziness 😁😁😁and being busy  how soon time flies........I don't know I am soooo obsessed with onam sadya.I become soo excited as onam approaches.First we thought of buying onam sadya kit but changed my mind last minute.joy of homemade food and a sense of accomplishment ,preparing sooo many dishes at a stretch PLUS feasting on banana leaf.Its a greaaat feeeeling

Among sadya recipes puli inji is my most favourite dish.Since i was sooo busy preparing and setting everything i couldn't take any pics of puli inji.But this beetroot pachadi is my second favourite.The colour and taste is awesome without which i feel sadya on the banana leaf won't look picture perfect;))).....😉😎

Ingredients

Beetroot -1

Green chilli - 1

Salt - as needed

Grated coconut - 1/4 cup or less

Cumin seeds - 1/2 tsp

Ginger - one small piece

Shallot - 1

Curd - 1/4 cup 

To temper

Coconut oil - 1tbsp

Mustard seeds - 1tsp

Dry red chilli - 2

Curry leaves - a spring 

How to make

Grate or chop the beetroot finely

In a pan add very little water and green chillies  along with beetroot and cook

Add salt

Add little water and grind coconut cumin seeds shallot and ginger into a fine paste

Add the coconut paste into the cooked beetroot and mix well

Cook for 3 minutes

Switch off the flame and add the beaten curd and mix well

Now heat a pan add oil and splutter mustards,dry red chillies and curry leaves

Pour this into the beetroot mixture

Cover the pan with a lid for some time

Later open the lid give a mix and it's ready to serve

GARLIC MUSHROOM

We are not regular mushroom consumers.,but we love it.we love the flavour and goodness of it.I haven't done many experiments with mushrooms..Its just always plain sauting them with onions and pepper.Yesterday thought of making it little more flavorful for our iftar

As the name suggests, this recipe has lot of garlic in it.It got over just within 5 minutes of serving.It was delicious and simple.To the recipe  .                                                                  

INGREDIENTS 

Mushroom - 500gm

Onion - 1 ,finely chopped

Garlic -   8 pods,finely chopped 

Butter - 2tbsp

Corriander leaves- to garnish 

Salt - to taste

Pepper - 1tsp crushed

Vinegar - 1 tsp

Soya sauce - 1/2 tsp

How to make

Wash and Clean mushrooms 

Drain water and chop into  pieces 

Heat a pan add butter

Add onions and saute

After 3 minutes add the mushrooms  and saute

When all the water gets dried up and mushrooms are cooked add the garlic

Saute well

Add salt and crushed pepper

Add vinegar and soya sauce 

Give a nice mix

LOVELETTER(kerala pancake)

Never gave a thought about how this delicious snack got its name as loveletter when i was a kid.But now i know why it is called so.Irresistible sweetness and love  filled inside which makes you fall in love with it;indeed a loveletter..It has other names like madakku saan,elanchi etc in different parts of kerala. But i feel loveletter is the best suitable one🥰🥰🥰🥰🥰🥰🥰🥰

This was an usual after school snacks during childhood. The moment i stepped into my home coming back from school my mom while making loveletters,the aroma of cardomom and coconut rush into my nose...aahhhh..nostslgic.My mom used to add egg and used only maida to make these loveletters,which would make it even more delicious

Adding egg is optional.But it adds taste.you either use whole wheat flour alone or all purpose flour or mix of both as i did here.Either ways its a yummy snack.

INGREDIENTS

Whole wheat flour - 1/2cup
All purpose flour - 1/2 cup
Salt - 1/4 tsp
Baking soda - a pinch
Water - 1 cup
Egg -1 optional
Ghee - as required

FOR THE FILLING

grated coconut - 1/2 cup
Jaggery  - 1/2 cup
Cardamom  - 3 pods ,crushed

HOW TO MAKE

In a bowl add flour ,salt ,baking soda ,water and mix well.the batter should be loose

Grate jaggery and mix with grated coconut and crushed cardamom  and keep aside

Heat a pan..apply some ghee
Pour a big ladle of batter into the pan and spread thinly
Flip it once its cooked
Again flip it when the other side is cooked
Now take a spoon full of coconut Jaggery mixture and place in the middle of the pancake
Fold both sides of the pancake to the inside and cover the filling..
Loveletter is ready .
move to a serving plate

MURINGAYILA(drumstick leaves) MORU CURRY

This was one of my favourite childhood dishes.My mom used to make this curry often.Her moru curry was awesome.she used to pluck drumstick leaves from our backyard and  cook

Today I got a call from my dear friend and she was asking about my blog whether I have posted any new recipes.That was really sweet of her to ask and suddenly I got motivated to post something here.Thanks a ton dearieeee...Surprisingly I have made this moru curry today.My husband went down in the morning for a walk and came back with a big bunch of fresh drumstick leaves.The association people were cutting down the drumstick tree in our premises.Without a second thought he asked them for some leaves which they offered happily.Drumstick leaves have immense health benefits..I made moru curry as well as muringayila mutta thoran


INGREDIENTS

drumstick leaves -1cup
Coconut - 4tbsp
Cumin seeds- 1tsp
Garlic pods - 3
Green chilli - 1
Turmeric powder - 1tsp
Curry leaf - 1spring
Curd - 1 cup
Oil -1tbsp
Mustard seeds - 1tsp
Shallots - 5
Dry red chilli - 2

How to prepare

Wash clean and drain the drumstick leaves and keep aside

Grind the coconut cumin green chilli turmeric powder curry leaves and keep

Now heat a Kadai or clay pot and add oil

Then add mustard to splutter

Then add dry red chilli and chopped shallots and sauté for a while

Add the drumstick leaves and sauté for few minutes

Add the coconut paste along with little water
Close the pan and cook for 5minutes

Now beat the curd well and add into the pan

Switch off the flame immediately to avoid curdling

Now the curry is ready to serve

Beetroot Mezhukupurati/Beetroot stir fry

This is a very simple dish which goes very well with rice.We even use it along with chapati too.I love vegetables as much as i love meat.When it comes to food i eat almost anything and everything unless it is forbidden:).and beetroot tops my favourite list of vegetables.I don't think i have to mention the nutritional benefits of this wonderful creation of God:) here again as you all are well aware of it already

My mom used to prepare beetroot mezukupuratti in a different and more simpler way.And it tastes delicious.My fond memories of childhood definitely includes my mom's beetroot mezhukupuratti and morukoottan/morucurry(yummm)

To the recipe

Ingredients

1. beetroot - 2 nos
2. onion - 1 big
3. garlic - 2 or 3 pods
4. chilli powder - 1/2 tsp
5. turmeric powder - 1/2 tsp
6. grated coconut - 2 tbsp
7. mustard - 1 tsp
8. dry red chilly-2 or 3
9. oil - 2 tbsp(i used coconut oil)
10. curry leaf - a spring
11. water  and salt -as required

Method

• cut beetroot into small cubes and put them in water in a bowl and keep aside.
• heat oil in a  pan and splutter mustards
• add dry red chillies
• add finely chopped onions and saute nicely
• add in curry leaves and crushed garlic
• drain the beetroot add it along with chilly powder, turmeric powder and salt
• cover and cook for 3 minutes
• now add water and salt and mix well
• cover and cook in medium to sim flame till the water evaporates and beetroot gets cooked
• finally add the grated coconut
•  give a nice stir and switch off the flame

GROUNDNUT CHUTNEY

This groundnut chutney is a wonderful side dish for idly or dosa.lt needs very few ingredients and less time to make.This chutney is not only yummy but very healthy also since we are adding lot of groundnuts/peanuts in to it.

I was introduced to this delicious chutney by my friend D.She is a wonderful cook.i have felt she has magic in her hands.Anything she prepares is sooo delicious may it be fried rice or biriyani and the list is endless.And her idlys are sooooo soft and fluffy that we all call her "idly"and totally forgotten her actual name.She is a wonderful human being too..Lucky to have some amazing people in my life:))))))...

I got the recipe from her and tried it which came out really well.Thanks a ton D...Now to the recipe...


INGREDIENTS

1. Groundnut/peanut -1/2 cup
2. Coconut  - 2 tbsp
3. Dry red chillies - 2 or 3 soaked
4. Shallot - 1 small
5. Tamarind - 1 small piece

TO TEMPER

1. oil - 1tsp
2. Mustard - 1tsp
3. Dry red chilli - 1 or 2
4. Curry leaf - 1 spring

HOW TO MAKE

• dry roast the groundnuts till golden brown
• Once it cools down peel the skin and grind it along with all the ingredients to a fine paste by adding little water
• To temper ,heat oil in a pan ,splutter mustards
• Add dry red chillies and curryleaves
• Switch off the stove and pour this in to the chutney.
• Serve with idly dosa or even with rice or chapathi.

CHAPATHI PIZZA

Yes..it looks like pizza but its not pizza ..its our own chapati loaded with veggies and cheese.last sunday when we went out my little one was craving for pizza .since it was raining and we were getting late ,we couldn't buy one.she rarely craves like that.:)...so when we got back home i thought of recreating pizza on a chapathi and thus did this very own chapati pizza came into our lives...

My little one absolutely loved this chapati pizza...and she wanted me to make it everyday 🙃....i have tried  with different toppings like chicken ,mushroom ,corn which is her favourites.i have even tried eggs as the toppings too...eggs and cheese what a great combo to bulge in!!!

In to the recipe....

INGREDIENTS

1. Chapati - 1
2. Onion - 1;finely chopped
3. Tomato-1
4. Capsicum-1
5. Pizza sauce-2tbsp
6. Mozarella cheese(or any cheese) -as needed
7. Salt ,pepper,oregano -to taste - to sprinkle 

METHOD

• Chop the vegetables and keep aside.
• Take the chapati and apply pizza sauce.
• On top of it spread onion tomato and capsicum .
• Cover the veggies with grated cheese.
• Sprinkle pepper oregano and salt .
• Place it in a pan on the stove.
• Cover and cook till the cheese melts.
• Slice and enjoyyy:)...

Notes

• Take care not to burn the chapatis
• You can customize the toppings like chicken mushroom corn paneer or anything of your choice.

Mixed Vegetable Kurma

The first time i made this absolutely delicious kurma, my husband raised this question when he stepped inside the house coming from office, "did u make chicken curry today?".The whole house was filled with wonderful aroma.So even before tasting the curry i knew its definitely going to be a hit....:)

This mixed vegetable kurma goes very well with rotis chapathis or even rice.I love that vegetable kurma we get with chapathis or parotta at hotels/restaurants.This curry tastes similar to that.Now i make this kurma very often and its liked by we all three:).My daughter have it with pooris though.We can add vegetables like potatoes ,carrot green peas,cauliflower,beans etc.In this recipe i have used only potatoes and carrots

recipe for mixed veg kurma
adapted from raks kitchen
ingredients

1. potato - 1 
2. carrot - 1 
3. beans,cauliflower,green peas - 1/4 cup of each
4. onion - 1
5. tomato - 1
6. ginger garlic paste - 2tsp
7. red chilli powder - 1tsp 
8. turmeric -1/8tsp
9. garam masala - 1/2tsp
10. curry leaves - 1 spring
11. corriander leaves - 3 tbsp
12. salt - to taste
13. cardomom - 1
14. clove - 1
15. cinnamon - one small piece
16. bayleaf - 1
17. cumin seeds - 1tsp
18. oil - 2 tbsp

To grind

1. coconut
2. pepper pods
3. cashewnuts - 5 or 6
4. fennel - 1tsp
5. khus khus - 1tsp(optional)

How to make

•  chop the vegetables finely and keep aside 

• grind the ingredients listed under "to temper" into a fine paste

• heat oil in a pressure cooker and add cardamom,clove,cinnamon,cumin seeds and bayleaf
• add currleaves and onion and saute for few minutes
• then add ginger galic paste and saute till raw smell leaves

• add tomato and salt and saute till tomato becomes soft and mushy

• add the ground paste followed by all the masala powders and saute till raw smell leaves

• add the chopped vegetables along with one cup of water.

• add more water if you want lose gravy

• pressure cook the curry for one whistle and after that simmer for five minutes
• once the pressure releases completely by itself open the lid and add the chopped corriander leaves and mix well
• serve with roti chapathi or rice.

Notes

you can adjust the quantity of water if you want more gravy

Cabbage Thoran

M a biiiig cabbage fan.Whenever i visit home from hostel my mom makes it sure cabbage thoran or mezukupuratti is there for lunch:).I eat less rice and more cabbage.I can have cabbage everyday.But i have seen cabbage is being critcized for its unpleasent pungent odour very often...sad:(

Cabbage is a good source of many vitamins and fiber.I can't imagine my salad without cabbage,may it be green cabbage or purple cabbage.I just love them.

Recipe for cabbage thoran

Ingredients 

1. cabbage - 2 cup
2. onion - 1 large
3. green chilly - 1
4. grated coconut - 1/4 cup
5. turmeric powder - 1/2 tsp
6. curry leaf - 1 spring
7. salt - 1/2 tsp
8. oil - 2 tbsp
9. mustard seeds - 1/2 tsp
10. urad daal - 1/2 tsp
11. dry red chilly - 2 nos

Method

in a bowl mix all ingredients from 1- 7 

mix well using your hands and keep aside

heat a kadai and splutter mustard seeds and uraad daal

add dry red chillies

now add the cabbage mix and cook covered for about 15 minutes

stir in between to avoid getting burned
you can add more curryleaves if you want
check salt and switch off flame.

Baked Potatoe Wedges

I remember reading in an article that potatoes are highly misunderstood vegetable.Despite the popular misconception that potatoes are fattening baked potatoes can be used as a part of helathy diet.Potatoes have high nutritional value.But when its fried it has very high calories. Baked potatoes has this fluffy interiors and crispy skin.The best part is that its baked,not fried.And above all it has equally great taste like that of french fries or potatoe chips.

I am a lover of potatoes.I like potatoes in any form.May it be baked, fried ,cooked or curried...i don't mind adding potatoes in chicken curry or egg curry:).If its baked ,then i would be double happy,guilt free snacking is such a sweet option:).I adapted this recipe from cooklikepriya and gave it a try.It came out so well.My husband was a happy person when i said it was baked and not fried:).My little one already had her share before he came from the office.

Recipe of Potatoe Wedges

Ingredients

• potatoes - 2 large
• water - 3 cup
• salt - 1/2 tsp
• hing - a small pinch
• red chilly powder - 1/4 tsp
• turmeric powder - 1/4 tsp
• pepper powder - a small pinch

Method

• wash and clean the potatoes and slice the potatoes into wedges
• boil water along with salt and add the potatoes into it
• boil for 5 minutes and then drain all the water
• now line the boiled potoates in a kitchen towel to get rid of the water content
• meanwhile preheat the oven at 200 degrees
• marinate the potatoes with red chilly powder,turmeric,hing,oil,salt and pepper powder
• now arrange the potatoes in a baking tray and bake for 15 minutes, turning the sides halfway through

Notes

• you can use different flavourings like oregano etc
• boiling potatoes will reduce the baking time and also the insides will be baked well without raw taste
• you can prick the potatoes  with a fork or knife to allow staem to escape while baking.

Vellarikka Moru Curry/Cuccumber Curry

This vellarikka curry is a sure accompaniment for rice in my home.If its rice for lunch means there's no doubt i will make this .Even if i don't have fish or any other side dish i can have rice only with this yummy curry and pickle or papadam.Its very simple and easy to make.I make in small batches and store in refrigerator.

recipe for vellarika moru curry

Ingredients

• vellarikka (cuccumber) - 1 cup chopped into cubes
• curd - 1 cup
• green chilli - 1 slit lengthwise
• garlic- 2 pods
• shallots -2 nos sliced thinly
• turmeric powder - 1/2 tsp
• water - 1 cup
• salt -1/2 tsp

To Grind

• grated coconut -1/4 cup
• cumin seeds(jeerakam)- 1/4 tsp
• shallots - 1
• garlic - 1 pod

Tempering

• oil - 1tbsp
• shallots - 2 nos(choppes)
• mustard seeds - 1/2 tsp
• fenugreek seeds - 1/4 tsp
• dry red chillies - 2 nos
• curry leaves - 5 or 6 leaves

Method

• in a pan add cuccumber, green chilli, garlic, shallots, turmric powder and salt along with water and cook till cuccumber is done.
• put the ingredients under 'to grind' in a blender and grind to a paste.
• add the coconut paste in to the pan and cook for few minutes.
• then add the curd beaten with some water to the pan.
• check salt and add more if needed.
• switch off the flame immediately when the sides of curry starts boiling.
• heat another pan and add oil.
• splutter mustard seeds and add fenugreek seeds.
• then add shallots and fry till golden brown.
• now add dry red chillies followed by curry leaves.
• pour this on to the cuccumber curry.close the lid for sometime.
• serve with steam rice and enjoy.

Notes

• do not boil the curry after curd is added to prevent curdling of curry.
• using manchatti is preferable.however you can use any pan to make this curry.