Koorka(Chinese Potato) Ularthiyathu / Stir Fry /Spiced Koorka Roast with Coconut Slices

Koorka (chinese potato) is a particular variety of tuber widely used in Kerala kitchens.These are cultivated in East and West Africa,South Africa,South Asia and South India.
Koorka is a hairy tuber that looks similar to small chembu or a colocasia/taro.It is a seasonal vegetable.In Kerala,it is normally cultivated during the months of July-August.

Today I am going to share with you a tasty and delicious recipe of Koorka Ularthiyathu/Stir fry/roast.
 
  Ingredients:

1. Koorka/Chinese potato-1/2kg
2. Small onion/shallots-12-15,sliced
3. Garlic-3 cloves
4. Coconut bits(thenga kothu)-a handful
5. Turmeric powder-a pinch
6. Coriander powder-1tbsp
7. Chilly powder-1/2tbsp
8. Garam masala-1/2tbsp
9. Pepper-1/2tsp,crushed
10. Mustard seeds-1/2tsp
11. curry leaves-2 sprigs
12. Coconut oil-as required

Method:

1. Scrape off the skin of each chinese potato/koorka using a knife and immediately immerse it in water to prevent them from changing into a dark brown colour.
2. Wash them again and cut each one into halves,or quarters,or even smaller,depending on the size.Put them back into the water.
3. Drain the water and immediately add koorka pieces into a cooking pan along with coconut bites,turmeric powder,salt,chilly powder,coriander powder,half of the sliced onion,garam masala,crushed pepper and a few curry leaves.Add 1/2 cup of water,cover and cook until the koorka turns soft and almost all the water has been absorbed.
4. Heat coconut oil in a pan.Splutter mustard seeds.Add half of the sliced small onions and crushed garlic and stir in low flame till it turns translucent.Tear off half of the curry leaves to this and stir for a minute without burning the same.
5. Now add the cooked koorka and stir continuously on a low flame for few more minutes.Do a taste-test and adjust salt if required.
6. Drizzle coconut oil while stirring.Just before turning of the heat,tear off rest of the curry leaves and sprinkle 1/2tbsp of coconut oil.Do not skip this step as it really enhances the taste and aroma of this dish.

 Tips:

1.  Do not overcook the koorka(chinese potato).
2.  After scraping off skin of each one,immediately immerse it in a bowl of water.This will prevent them to turn dark brown colour.

Serve hot with Rice and  Sambar  or Rasam or with Chapati. Happy Cooking!!!

  

Prawns / Chemmeen Peera(Shrimps With Shredded Coconut)Kerala Style

Prawns is the most popular seafood in the world especially in Kerala.They are extremely good source of proteins and also contains high levels of vitamins that are essential for healthy skin,bones and teeth.

 
In Kerala, many variety of dishes are made with prawns,like prawns theeyal,prawns biryani,prawns cutlet.....options are endless.Meen peera can be prepared using small fish like anchovies(Netholi),prawns(Chemmeen)or occassionly using small sardines too!!! I had peera of seer fish(Ney meen)once and have heard people say that even tuna can be used.So basically what I learnt is that there is no hard and fast rule as to which fish to be used for Peera!!!

It's an authentic Kerala style dry dish with all spices,small onions,ginger,garlic,green chillies,curry leaves,shredded  coconut mixed with kudampuli and fish like prawns,kozhuva anchoives(Netholi) and sardines.If you are using big fish, it will be better if you de-bone the fish before preparing it.Fish peera tastes best when prepared in an earthen pot.
This is a very easy recipe-less time,less oil,less spice...

Ingredients:

1. Prawns/chemmeen-500gm,cleaned and deveined
2. Grated coconut-1cup
3. Small onions-15-20,sliced
4. Green chillies-3-5,minced
5. Ginger-1''piece,finely chopped
6. Garlic-3-5 small cloves,sliced
7. Curry leaves-2-3sprigs
8. Kudampuli(kokum)-3-4 medium sized pieces
9. Chilly powder-2tbsp(add according to your tolerance level)
10. Turmeric powder-1/4tsp
11. Mustard seeds-1/2tsp
12. Fenugreek seeds-1/4tsp
13. Coconut oil-as required
14. Salt to taste 

 Method:

1. Clean and wash prawns thoroughly.
2. Wash and soak the kudampuli in 1/2 cup of water for 10-15 minutes.
3. Combine prawns with  ginger,garlic,green chillies,small onions,curry leaves,kudampuli(and the water in which it was soaked),grated coconut,turmeric powder and chilly powder.
4. Heat coconut oil in an earthen pot.Splutter mustard seeds followed by fenugreek seeds.Add combined fish mixture along with salt and water to this.Don't add too much water because prawns has moisture content.
5. Cover and cook on medium-low heat,stirring occasionally to make sure the prawns doesn't stick to the bottom of the vessel.Open the lid and allow excess water to evaporate.
6. Cooking time will depend on the type of fish used.
7. Prawns need more cooking time.It takes around 15-20minutes.
8. Drizzle 1tbsp of coconut oil over the fish peera and stir.Remove from flame.Keep covered until ready to serve.

NOTES:

1. You can also cook prawns first with kokum,turmeric powder,salt in little water.
2. You can use few pieces of raw mangoes for sourness instead of kudampuli/kokum also. 
3. Any type of fish can be use for 'Peera'.But small fish like anchovies(Netholi-Uzuva)or sardines can also use for this Kerala style recipe.
4. Using coconut oil gives an authentic flavor and aroma to this dish,but you can use any type of cooking oil.
5. Adjust the spices according to your spice tolerance level. 

 

 Serve tasty 'Meen Peera' with warm Rice and Enjoy.....

Happy Cooking!!!

  

  

Avocado Dosa

Avocados are one of the best foods you can eat,packed with nutrients and heart healthy compounds.The oleic acids in avocados can help to reduce cholesterol levels.It contains lots of soluble and insoluble fibers.They are excellent source of lutein,a carotenoid that works as an antioxidant and helps protect against eye disease.It gives powerful anti-inflammatory benefits also.
To get the most nutritional value from avocados,avoid those which have become over-ripe.The portion of the avocado closest to the skin is the most dense in nutrients.
Today I am sharing the recipe of Avocado dosa.

Avocado Dosa

 Here comes the Recipe.....

 Ingredients:

• Raw rice-1cup
• Urad dal-1/2cup
• Avocado-1,big
• Salt to taste
• Oil-as required

 
Method:

• Soak rice for around 4-5hours.Soak urid dal for 1hour.Grind them to a smooth paste,add salt and leave it overnight,around12 hours.
• Discard the seed of avocado and take out the flesh from inside.
• Grind the pulp to a smooth paste and add it to the fermented batter.Mix well.
• Make thin dosas like ghee roast.

Avocado Dosa

Serve hot with coconut or tomato chutney.Enjoy the Avocado Dosa.....

Happy Cooking!!!