Sunday, July 6, 2014

Drumstick Leaves/Muringayila Thoran Cooked with Coconut

Today I am sharing a simple and delicious recipe of drumstick leaves/muringayila thoran/stir-fry with coconut.We all know drumstick leaves are highly nutritious,being a significant source of vitaminC,calcium,iron and phosphorus.
                         Back home in Kerala drumstick tree in the backyard of a house is a very common sight.We too had one in the house ,so this is a regular visitor in our table at least once a week.But after coming to Dubai,I always kept thinking that it was something I can eat only in India.


Here goes the recipe:

INGREDIENTS:
  1. Drumstick leaves/muringayila-3cups
  2. Grated coconut-1/2cup
  3. Greenchilly-3nos
  4. Shallots/small onion-3-5nos
  5. Turmeric powder-a couple of pinches
  6. Mustard seeds-1/4tsp
  7. Salt to taste
  8. Cooking oil-1tbsp


Drumstick Leaves with stem


         

                   Drumstick Leaves without stem



METHOD:
  • Remove the drumstick leaves from the stem. Wash thoroughly.Don't immerse it in water for along time.
  • Drain it well by keeping the leaves in a colander.
  • Grind coconut coarsely with green  chillies,shallots and turmeric.
  • Heat oil in a pan and add mustard seeds.When they pop,add drumstick leaves.
  • Allow the water to evaporate by keeping the flame high.Stir well.Add coarsely ground coconut mixture to this.Add salt.
  • Stir well until it cooks well.Make sure that it does not stick to the bottom of the pan.
  • Keep the flame in medium to low and stir well till it becomes dry.







Serve warm with piping rice and moru curry/pulissery......Enjoy the dish....

Happy Cooking!!!

LOTUS

Thursday, June 19, 2014

Spinach/Palak Cutlet Kerala Style

Today I am sharing a healthy and delicious starter recipe spinach/ palak/cheera cutlet.This recipe which is so easy to prepare and full on with the goodness of spinach.This is made from spinach and potatoes.It is nutritious as well as delicious.

My mom usually prepare these cutlets as an evening snack and serve with some ketchup or chutney.

Usually cutlets are dipped in beaten egg and roll it on breadcrumbs and deep fried.We can prepare these by shallow frying also.
My mom made these cutlet for me.I actually prepare meat cutlets  frequently which is more time consuming while these spinach cutlets  are very easy to prepare.we can feed these to kids also by reducing the spices.

Here goes the the recipe...just try it out.....


INGREDIENTS:
  • Spinach leaves/palak -1small  bunch(cleaned, finely chopped)
  • Potato/aloo-3 large(boiled, peeled, mashed)
  • Onion-1 medium, finely chopped
  • Green chilly-3, finely chopped
  • Ginger-1tsp minced
  • Garlic-2-3cloves, minced
  • Turmeric powder-1/4 tsp
  • Garam Masala-1/2 tsp
  • Black pepper(crushed)-1tsp
  • Breadcrumbs-1/2cup
  • Egg-1
  • Salt -as per taste
  • Oil-to deep fry /shallow fry



METHOD:
  • Boil the potatoes, peel the skin and mash it.Keep it aside. 
  • Wash spinach leaves well and let it dry thoroughly. Chop them finely. 
  • Heat 2tsp oil in a pan and add the minced ginger, garlic and green chillies. Saute for a  minute.
  • Then add onion, saute till it becomes light brown.
  • Add turmeric powder, garam masala, crushed black pepper and saute for a while.
  • Add chopped spinach. Once the spinach has wilted and is semi- cooked (about2-3minutes), add mashed potato to this.Add salt.Mix it well.
  • There should be no water in this mixture. 
  • Make equal sized balls and roll them into oval or round shape by pressing it with your fingers. 
  • Dip each cutlet into lightly beaten egg and roll it in breadcrumbs. Do this one by one.
  • Heat oil in a heavy bottomed pan.Once oil becomes hot, drop the cutlets slowly into the oil.Fry it in a medium flame until it turns golden brown as shown in the picture. 
NOTES:
  1.  Make sure that potato is fully cooked before mashing them.
  2. Adding spinach can be replaced with your favorite green (methi/coriander) or vegetable(carrot/beans/peas).
  3. You can also use a cornflour dip and roll it on breadcrumbs and fry them.
  4. You can also do shallow fry instead of deep fry. 
Serve hot with tomato ketchup, Challas or with Coconut mint chutney and Enjoy this delicious starter.....

Happy Cooking! !!!
LOTUS

Thursday, January 23, 2014

Crab Curry/Njandu Curry Kerala Style



Crab curry is considered as a delicacy in many parts of the world and is often consumed as a main course.There are many known varities of crabs.The crabs which are delicious to eat are blue crabs, dungeness crab, king crabs.Dungeness crabs are large crabs with pink juicy meat while king crabs are extremely large in size.

Crab cakes are one of the favourite dishes among seafood lovers in America.On India mud crabs are popular because of its size,meat quality and export potential.Mud crab is locally called 'Njandu" in Kerala and Tamilnadu.

Crab meat is rich in minerals such as calcium, zinc, iron and phosphorus.It has low carbohydrate and low levels of fat.
This recipe is very basic and fast to prepare dish where the crab is cooked in a delicious masalas and spices.Do try this recipe and enjoy its taste and flavors. 

Here goes the recipe :
INGREDIENTS:
  • Crab cleaned-3 nos (medium sized)
  • Onion-2nos, sliced
  • Green chilly-3-4, slit lengthwise
  • Ginger-1inch piece, finely chopped
  •  Garlic-3-4 cloves, sliced
  • Kudampuli-1 piece
  • Tomato-1no
  • Curry leaves-2-3sprigs
  • Turmeric powder-couple of pinches
  • Chilly powder-2tsp
  • Coriander powder-1tbsp
  • Garam masala-1/2tsp
  • Oil-2-3tbsp
  • Salt to taste
Method:
  • Clean the crabs well and allow it to drain.
  • Marinate with salt and turmeric powder. Keep aside for 15-30minutes. 
  • Heat oil in a heavy botto
    med pan.Add sliced onion and cook till the onions turned light brown.
  • Add chopped/crushed ginger and garlic.Cook for few minutes.Add green chillies and saute. 
  • Add chilly powder, coriander powder , turmeric and saute till the raw smell goes off.Add sliced tomatoes, curry leaves and salt.Cook till the tomatoes become soft and oil starts appearing.Add kudampuli and cleaned crabs.Mix well.Cook for 3-4 minutes. Add 1 cup water to this.Add garam masala also.Cover and cook on a low flame.Check salt, if needed add more.Cook till the crabs is done and the gravy is almost dried.
  • Remove from fire.



Serve hot with plain rice, chapati, paratha or palappam and Enjoy the dish.....

Happy Cooking!!!
LOTUS