Drumstick Leaves/Muringayila Thoran Cooked with Coconut

Today I 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.

Drumstick Leaves Thoran

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

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

Crab Curry/Njandu Curry Kerala Style

Crab 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 varieties 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 masala 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 15-30 minutes. 
• Heat oil in a heavy bottomed pan.
  Add sliced onion and cook till the onions turned light brown.
• Add chopped/crushed ginger and garlic.Cook for few minutes.Add green chilies 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 along with plain rice, chapati, paratha or palappam and Enjoy the dish.....

Happy Cooking!!!

LOTUS

Chakkakuru /Jackfruit Seeds Thoran Kerala Style

South india  is landscaped with paddy fields and coconut groves.So rice is the staple food of this region  and almost all side dishes use coconut extensively. When it is the season of jackfruit, Kerala gets filled with green coloured jackfruit. A typical jackfruit weighs about 35 pounds in average and contains upto 500 seeds enclosed inside the bulbs. 
Jackfruit is a very tasty fruit largely available in Kerala during January to June.
Chakkakuru stir fry with coconut is a common sidedish in Kerala. 
It is a traditional dish, homemade preparation.Use sparingly, spare others. Flatulence threat apart, it remains a favourite item for many.

Here goes the recipe:

Ingredients:

• Chakkakuru/jackfruit seeds, cleaned and sliced-2cups
• Grated coconut-1/2cup
• Garlic-4cloves,crushed
• Small onion-3-4, sliced
• Green chillies-2-3, finely chopped
• Curry leaves-2sprigs
• Chilly powder-2tsp
• Coriander powder-1tsp
• Turmeric powder-a couple of pinches
• Pepper freshly crushed-1tsp
• Salt as required
• Water as required
• Oil (preferably coconut oil) -1-2tbsp

Method

• Remove the outer white layer and scrape off the brown skin using a knife. It is tough to get it clean so a few bits here and there is ok.wash the peeled seeds and cut each pieces into 4-5 pieces lengthwise.
• In a vessel put the seeds, chilly powder, coriander powder,  onion, garlic, turmeric,  curry leaves, grated coconut and salt.Add little water and cook the seeds till done
• Heat oil in a pan.Splutter mustard seeds.Once it is done add curry leaves and saute.Add the cooked seeds and crushed pepper to this and stir fry for few minutes in a low heat.Cook till dry.
  

Serve hot with plain Rice....

Happy Cooking!!!

LOTUS

Chakka /Jackfruit Puzhukku/ Vevichathu

Jackfruit tree is widely cultivated and popular food item in tropical regions of India, Nepal, SriLanka, Thailand, Malasia, Cambodia,Indonesia, Vietnam etc.It is also found across Africa.Jackfruit is a fruit largely available in Kerala. It is also called as chakka in Malayalam. 
Unripe Jackfruit is cooked as a vegetable. Chakka Puzhukku is one way of preparing unripe jackfruit. Its seeds are also using in cooking. 

Chakka Puzhukku is a mushy preparation with overcooked uunripe  chakka mixed with ground coconut spiced mixtures. It is usually served as a sidedish for lunch but it is a tasty combo when served with kanji (rice soup) for dinner.
This Chakka Puzhukku is my moms special which we had during our holidays. 

Here goes the recipe

Ingredients:

• Unripe jackfruit chopped-5cup
• Grated coconut-2cup
• Green chilly or birds eye chilly-5-7
• Garlic-5 cloves
• Small onion-3no
• Cumin seeds-1/2tsp
• Curry leaves-2-3 sprigs
• Mustard seeds-1/2tsp
• Coconut oil-as required
• Salt to taste
• Water-as required

Method:

• Cut the jackfruit into 2 equal half.Remove the jackfruit bulbs and clean them by removing its seeds.cut it into small pieces. 
• Boil the chopped jackfruit pieces with enough water, few curry leaves and salt.Cover and cook until done, stirring in between. 
• Grind the grated coconut with green chillies, garlic, cumin seeds, small onion and turmeric powder to a coarse mixture without adding water and keep aside.
• Add the coarsely ground coconut mixture to the cooked jackfruit/chakka.Mix everything well.Add salt as required and cook in a medium heat for a minute or two, stirring  occasionally. Gently mix everything together and let it sit in low heat for few minutes. Do a taste- test, adjust the salt and turn off the stove.
• In a shallow pan, heat coconut oil, splutter mustard seeds and saute few curry leaves for few seconds. 
• Pour it over the cooked jackfruit coconut mixture.
• Serve hot and Enjoy the dish!!!!!
  

Happy Cooking !!!!!
LOTUS