Thursday, September 12, 2013

KANAVA THORAN ( KOONTHAL / SQUID / CALAMARI STIR FRY)

Kanava Thoran



Serves:3 to 4
Recipe adapted from : Manorama
Ingredients
  1. Kanava /Squid-(cut into small pieces)- 250 gms
  2. Turmeric powder- 3/4 tsp
  3. Kudampuli /Fish tamarind- 2 small pieces
  4. Mustard seeds- 1/2 tsp
  5. Fenugreek seeds- 1/4 tsp
  6. Curry leaves- 2 sprigs
  7. Shallots-sliced- 3/4 cup
  8. Green chilies-(cut vertically)- 2 to 3 nos( or to taste)
  9. Ginger-chopped- 1 tsp
  10. Garlic-chopped- 1 tsp
  11. Coriander powder- 1/2 tsp
  12. Kashmiri chili powder- 1/2 tsp( or to taste)
  13. Fennel powder- 3/4 tsp
  14. Grated coconut- 3/4 to 1 cup
  15. Salt- To taste
  16. Oil- as required
Directions
  • In a pan combine together kanava/squid,1/4 tsp turmeric powder ,kudampuli and salt.Cover and cook until done.Keep aside.
  • Heat oil in a pan ( or a manchatti ),add mustard seeds and let it splutter.Add fenugreek seeds and saute for few seconds.
  • Add curry leaves,shallots,green chilies,ginger and garlic.Saute until it turns golden brown.
  • Now add 1/2 tsp turmeric powder,coriander powder ,kashmiri chili powder and fennel powder.Saute for few seconds.
  • Now add grated coconut and salt to taste.Mix well until combined.
  • Add cooked kanava/squid and mix well.cook for few more minutes. Add more curry leaves ,if required.

Monday, September 9, 2013

BEETROOT THORAN / BEETROOT STIR FRY

Beetroot Thoran



Ingredients
  1. Beetroot-finely chopped/grated- 2 cups
  2. Onion-finely chopped- 1/4 cup
  3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
  4. Curry leaves- few
  5. Ginger-finely chopped- 1/4 tsp( see notes)
  6. Grated coconut- 1/2 cup heaped(see notes)
  7. Turmeric powder- 1/4 tsp
  8. Mustard seeds- 1/4 tsp
  9. Salt- to taste
  10. Oil- as required
Directions
  • In a large mixing bowl,combine together beetroot,onion,green chilies,curry leaves,ginger,grated coconut,turmeric powder and salt to taste.
  • Heat oil in a pan and add mustard seeds,let it splutter.Add the beetroot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
  • Uncover and saute for 1 - 2 minutes.Serve with rice.
NOTES
  • Adjust the quantity of grated coconut according to your taste.

Saturday, September 7, 2013

SPICY KERALA CHICKEN FRY

Spicy Kerala Chicken Fry













































Ingredients
  1. Chicken-(medium sized pieces)- 500 gms
  2. Onion-sliced- 1/2 cup(one medium sized)
  3. Curry leaves- 2 sprigs
  4. Oil- as required
For Masala paste
  1. Kashmiri chili powder- 2 tsp( or to taste)
  2. Coriander powder- 1 tsp
  3. Turmeric powder- 1/4 tsp
  4. Fennel seeds- 3/4 to 1 tsp
  5. Black pepper corns- 1/2 to 1 tsp
  6. Green chilies- 1 or 2 nos( according to taste)
  7. Ginger- 1 inch piece
  8. Garlic- 3 to 4 large cloves
  9. Vinegar- 1 tsp
  10. Water- as required
  11. Salt- to taste
Directions
  • In a blender,combine together all the ingredients listed under 'For masala paste' and blend to form a smooth paste.
  • Rub this onto the chicken pieces and refrigerate for about 1 hour.
  • In a heavy bottomed pan cover and cook the marinated chicken until it is 3/4 th done.Keep aside
  • Heat oil in a pan( use oil just enough to shallow fry the chicken pieces) and add the cooked chicken pieces , sliced onion and curry leaves,fry until it turns golden brown,carefully turning once or twice in between.
  • Add more curry leaves if required.
Serve with rice or chapathi.


    Tuesday, September 3, 2013

    BLACKBERRY-BANANA SMOOTHIE

    Balckberry-Banana smoothie




    Ingredients
    1. Banana- 1 large
    2. Fresh Blueberries- 1/2 cup
    3. Apple juice- 1/2 to 3/4 cup( or as required)
    4. Honey- to taste
    Directions
    • Combine all the ingredients in a blender.Blend until smooth.
    • Serve immediately.
    NOTES: 
    • You can also use frozen banana ,if desired.
    • Vegan option- Use agave nectar instead of honey.