Wednesday, July 3, 2019

DRUMSTICK BLOSSOM PORIYAL

During my childhood days, we used to have drumstick tree in our garden where my amma used to pluck fresh flowers as well as leaves of course for preparing delicious delight. These are very good in Iron and a good agent of anti / viruses and also have some medicinal value. I truly miss having drumstick flowers these days :(
Here luckily after so many years, when we had a visit to our relatives place in Coimbatore, there my aunt had kept for me few stock from her garden, knowing I love them like hell. Aww that's so sweet of her :) Now coming back to the recipe, these flowers are soo tender that it gets cooked in a min. The mix of coconut with Indian spices combine together brings out the heavenly flavours of each ingredients. We Konkani's  love them to have as it is :) No doubt even u guys would love if u try this :)
INGREDIENTS

2 1/2 Cup Drumstick flower (cleaned)

1 tsp Mustard seeds

1 tsp Urad dal

2 3 Fenugreek seeds

1/4 Cup Grated coconut

1/2 tsp Turmeric powder

1 1/2 tsp Chilly powder

2 tsp Coconut oil

Salt as per taste

METHOD
Heat oil in a kadai. Add mustard seeds, urad dal and fenugreek seeds. When the dal turns brown, add the cleaned flower with salt. Cover with a lid and let it cook for about 4 5 min. Meanwhile a make a masala. In a plate, make a mix of grated coconut, turmeric power and chilly powder. When the flower gets cooked, add the masala. Stir well for about few sec and remove from flame. Serve hot with meals :)

Enjoy!!

Tuesday, June 25, 2019

CHILLY IDLY FRY

Leftover Idlies? No worries 😄 Normally we have heard of making idly upma which is of crushing the idlies and seasoning. But this is something variety. Chilly idly fry is the simple and quick delicious recipe with minimum ingredient. It acts as a best snack or can be prepared for breakfast as well. And the plus point is no side dip is required ;) Learnt this recipe from my Amma 💓💓💓

INGREDIENTS

10 Leftover idlies

1 tsp Mustard seeds

1 tsp Jeera

2 1/2 tsp Coarsely grinded Chilly powder [more or less]

Pinch of Turmeric powder

1/2 tsp Hing powder

Few Curry leaves

2 tsp Oil

Salt to taste

METHOD

Make small cubes from idly and keep it side. Now in a bowl mix chilly powder, turmeric and hing.
Heat oil in a kadai. Add mustard seeds and jeera and allow them to splutter.  Add curry leaves and the spicy powder. [make sure the masala is not burnt] Immediately add the cutted idlies and season with salt. Mix well continuously for about 2 min or until all the masala is coated with the idlies. Serve hot.

ENJOY!!

Monday, June 24, 2019

CLAMS MANGALOREAN STYLE CURRY

First time tried making Clams curry. In Mangalore its called Kube curry or Marwai curry. My little love just love the flavour of shell fish. Whenever my neighbour aunty used to give us, she forces me to make at home:) So thus taught of giving a try for sake of her ;) And yaa it came up quiet delicious :) This clams curry is very traditional and popular dishes among the Christians of Mangalore. The clams are cooked in the spicy coconut mixture which goes well with simple rice and dal. I served with Idiyappams :) The one which I love is its chewy texture and salty ocean taste just amazing :) The same recipe will work good on Mussels or oysters as well :)

NOTE: The actual recipe says Tadka is important which is of mustard seeds and curry leaves but I have avoided because my daughter wanted to have it plain :) But I recommend all not to avoid this step. The flavour of curry leaves would really increase the flavour of curry :)


INGREDIENTS

500 Grams Clams (cleaned)

2 Onion (one of frying and one adding in gravy)

1 Tomato

1 tsp Ginger garlic paste.

2 Green chilly

Water as needed

Salt to taste

1 tbsp Coconut oil

INGREDIENTS FOR MASALA

8 Kashmiri chillies

2 tsp Coriander seeds

1 tsp Jeera

1 tsp fenugreek seeds

3 Methi seeds

1 tsp Turmeric powder

2 tsp Oil

3/4 Cup Coconut grated

1 tsp Tamarind extract.

1 Onion

METHOD
Heat oil in a pan. Roast red chillies and keep it aside till u get a roasted smell. In the same pan, add coriander seeds, jeera, fenugreek seeds and methi and fry. Transfer them into the mixer and grind along with coconut, tamarind, turmeric powder and onion adding adequate amount of water. Keep it aside.

Heat oil in a kadai. Season with mustard seeds and curry leaves. Add one onion, ginger garlic paste and fry till translucent. Drop in the grounded masala with adequate amount of water. Season with
salt. Add sliced onion, tomato, green chillies and bring the curry to boil. At this stage, add clams and cook for about 8 to 10 min under low flame until the curry thickens. Now you can see the clams are opened and cooked well. Garnish with coriander leaves. Serve hot :)

Enjoy!!

Tuesday, June 11, 2019

EGG SOUFFLE

If ur looking for some unique omelette, then here comes the best Egg Souffle which is the traditional French egg dish. Here the egg whites and the egg yolks are beaten separately and then its cooked in non stick pan for about 3 mins. In this you can add green onions, mushroom or cheese for the extra flavour but I have kept it simple ;)
Its super delicious and just melts in ur mouth within a sec :) Its fluffy, classy, light and tastes heavenly :) can add even cheese on top for extra creamy texture.Its a real treat foe the egg lovers and no doubts you will fall in love with it as I already fell ;)
INGREDIENTS
2 Eggs
Cheese (optional)
Salt and Pepper to taste
Butter to grease the pan.

METHOD
First step separate egg whites and yolk and put it in a 2 large mixing bowl. Now using electric hand beater, beat the whites until firm and glossy peaks form. On other side beat the yolks as well. Carefully fold the egg yolks into the egg whites until fully incorporated. Season them with salt and pepper. Heat a non stick pan and add butter. Now very carefully spread the egg mixture all over. Cover with a lid and let it cook for about 3 min or until the top of the omelette has set. Once its done, fold it and place them on a serving plate. Sprinkle with chives and serve hot.

ENJOY!!

Monday, April 29, 2019

KAPPA CUM MOLAGU CHAMMANDI

Boiled tapioca with red chilly chutney my all time fav :) Its the most popular dish in South Indian state of Kerala. I am dam sure, u all will love the combination.

INGREDIENTS FOR BOILING KAPPA

Tapioca

Turmeric powder (optional)
Salt

Water for boiling

INGREDIENTS FOR RED CHILLY CHUTNEY

15 to 16 Kashmiri chillies

Handful of Pearl Onion

3 Sprigs of Curry leaves

Pinch of Turmeric powder

2 tsp Tamarind extract

3 tbsp Coconut oil

Salt to taste

METHOD

Boil water in a kadai with salt and turmeric powder. Peel off the tapioca skin. Cut them into big chunks as shown in pic and soak it into cold water. In the stage of boiling water, put the kappa pieces and cook . Drain and set aside.

Heat oil in a pan, Fry Kashmiri chillies till it changes its colour, add onions and fry well under low flame. When the onions turns brownish, add curry leaves, turmeric powder, tamarind, salt and remove from flame. Allow them to cool and grind them coarsely. Drizzle coconut oil on top.

Serve hot kappa with  red chilly chutney :)

Enjoy!!