KERALA STYLE PARUPU/MOONG DHAL

Pasi parupu or moong dal is packed with protein. This dhal is the most recommended vegetarian super foods.It is extremely light and easy to digest.It has high nutrient content. It aids weight loss as it makes the body feel full after eating. It is rich in potassium,iron, magnesium and copper.It also contains folate,fiber and also rich inVit.B.some amount of vitE, C and vit. K.

Kerala style parupu is one variety where moong dal is cooked and coconut is added.This is served on special occasions for feast,onam sadya and it is the first curry served for marriages with rice,ghee and papadam.

Ingredients;

• Moong dhal……..1/2 cup
• Turmeric powder…1/4 tsp
• Water…………3/4 to 1 cup

For grinding:

• Grated coconut…….. 4 tbs
• Green chilli…………….1
• Cumin seeds…………1/2 tsp
• Garlic………………….2 pods
• Shallots…………….2

Grind everything into a smooth paste.

Tempering:

• Oil ……………………2 tbs
• Mustard………….1/4 tsp
• Urad dhal………..1/2 tsp
• Curry leaves……few

After oil gets heated add mustard seeds when it splutters add urad dhal and when it turns brown add curry leaves. Keep aside.

Method:

1. Cook dal with turmeric powder a pinch of asafoetida in pressure cooker for 4 to 5 whistles
2. When it is ready mash it well.
3. Now add salt and grinded paste and allow it to boil.
4. Finally add seasoning.

Serve with rice,ghee,papad and vegetable curry or porial.

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BOTTLE GUORD KOOTU/CALABASH/LOUKI LENTIL CURRY

A bottle guord or white flowered giurd is a vine grown for it’s fruit. It is harvested young to be consumed as a vegetable .When it is fresh it has a light green smooth skin and white flesh. The round ones are called CALABASH guord and long ones are called bottle guord.

Bottle guord is the favourite vegetable of Indians and are especially good for old age people and toddlers.

It is rich in vitamin s like thiamine,vit.C,folate,Vit B2,B3,B5 and B6.

Also rich minerals like calcium, magnesium,phosphorus,potassium,zincand has iron and maganese too.

Bottle guord is rich in fiber so it helps preventing constipation and other digestive disorders.

It helps in preventing fatigue.can have in the form of juice too.

Hollowed out and dried Calabash are used as utensils.

Ingredients:

• Bottle guord deskinned and chopped…1 cup
• Green gram dhal.. 1/4 cup cooked and mashed
• Coconut scrapings…3 to 4 tbs
• Onion…1 finely chopped
• Tomato..1 finely chopped
• Cumin seeds…1/4 tsp
• Red chillies …2
• Turmeric powder…..2 pinches
• Garlic……3 cloves
• Oil.,…..2 tbs
• Mustard seeds and urad dhal…1/2 tsp.
• Salt as required
• Coriander leaves chopped.

When you chop the bottle guord discard the stem and deskin it.

Cook dal separately and mash it.

Chop onions and tomatoes.

Grind coconut scrapings,cumin seeds,red chillies and garlic cloves.

Method

1. In a kadai put oil then add mustard seeds when it splutters add urad dhal after turning brown add onions.
2. When onions are transparent add tomatoes to it .
3. When slightly mushy add bottle guord and pour water for cooking it.
4. Add turmeric powder when half done add salt to it.
5. When it is cooked and mashed dal and mix well.
6. Now add coconut paste to it.
7. When done finally add chopped coriander leaves.

POTATO RICE

I have given a number of single rice recipes. This post is a single rice preparation which is very easy to prepare. Almost all kids favourite is 🥔. It is also a lunch box recipe. I cooked rice seperately and prepared potato separately.

Ingredients:

• Cooked rice……1 cup
• Potatoes…………2 cut into small cubes
• Ginger garlic paste…..1 tsp
• Chilly powder………….1 tsp
• Turmeric powder…….1tsp
• Onion…………..1 or 2finely chopped
• Vegetable masala powder…1 tsp
• Oil……….as required
• Salt …….as required
• Coriander leaves……finely chopped.
• Cinnamon…1 piece
• Star anise….1
• Cloves………2
• Cardomom….2

Method:

1. Cook rice separately remember it should not be mushy.
2. Boil potatoes and cut it into cubes.
3. Pour oil in the pan. If it is for kids can use ghee instead of oil.
4. Now put fry masala ingredients cinnamon,star anise, cloves and cardomom.
5. After sauting add chopped onions fry a little add cubed potatoes now add turmeric powder, chilly powder, vegetable masala powder and salt.Fry till it is crispy.
6. Now add the cooked rice. Mix well.
7. Finally add chopped coriander leaves.
8. Can serve with raita and papad.

When giving for kids remove the whole spices after cooking and before serving for kids .

GREEN PEAS CURRY/ KERALA STYLE WITHOUT COCONUT

Among the side dishes for Chappathi green peas curry is one among them.Its healthy as well as easy to prepare it.This curry is without adding coconut.I have used dried ones so can prepare even during non season.

INGREDIENT

• Green peas ___200gms
• Onion_ 2
• Tomato_2
• Chilli powder-2tsp
• Coriander powder_2tsp
• Ginger garlic paste_1tsp
• Salt as required
• Cloves-2
• Cardomom_2
• Cinnamon_1inch piece
• Curry leaves few
• Coriander leaves chopped 1tsp

METHOD

Soak dried green peas overnight.

1. In a pressure pan add 1 to 2 tbs.oil
2. To it add cloves,cardamom,cinnamon
3. Add ginger garlic paste to it. Fry a little.
4. Add chopped onions to it fry for sometime then add tomatoes to it and cook till mushy.
5. Now add soaked green peas,chilly powder,coriander powder,turmeric powder,salt and enough water to cook the green peas.
6. Mix well and keep for 2 whistles.
7. While serving add chopped coriander leaves.

Can serve with Chappathi,Roti or Appam.

CORIANDER RICE

1. 
   Another rice variety from me.Quick rice variety with fresh coriander leaves.Coriander and ginger are a rich source of minerals and vitamins..It’s a healthy dish.

INGREDIENTS

• Cooked rice ………1 cup
• Coriandervleaves…….1 cup
• Onion……1 or 2 chopped
• Ginger……..1 inch piece
• Garlic……4 Nos
• Green chillies……2 or 3 Accdg.to taste
• Onion 1 or 2 for frying while preparing rice
• Cinnamon 2 pieces
• Star anise 1
• Carrot 1 diced
• Ghee or oil 2 tbs.

METHOD

Two steps.

1.Clean coriander leaves,wash it and grind it with onion,green chillies,ginger and garlic.Grind it if needed add just 2 tablespoons of water only and make it as a paste.

2.Heat oil or ghee in a pan first put cinnamon and star anise and add finely chopped onions,then chopped carrots to it.After frying a little the paste to it and required salt
Wait till the raw smell goes.Finally add cooked rice to it and mix well

When ready serve with raita and papad.

I have added carrots but can add peas or cauliflower too.

BREAD UPMA

A bachelor’s receive from me.An easy breakfast or evening snack.Also lunch box special.

Ingredients:

• Bread slices______6 to 8 
• Oil________________3tbs
• Onion_____________2
• Green chillies _____2
• Capsicum__________1 or 2
• Tomato____________2
• Red chilly powder___1/2 TSP
• Mustard seeds_______1/4 TSP
• Urad dhal____________1/2 TSP
• Turmeric powder____1/4tsp
• Lemon juice_________1/2 TSP
• Sambarpowder/garam masala powder1/2 to 3/4 TSP(optional)
• Coriander leaves finely chopped
• Ginger garlic paste___1/2 TSp

Slice onions,cut tomatoes and capsicum.

If you are adding other vegetables cut it if adding potato par boil and add it.

Method:

1.First toast bread slices on a tawa and cut into pieces.

2.In a kadai put oil in it.

3.Add mustard seeds after  it spluters add urad dhal.

4.First add sliced onions saute a little then add tomatoes when tomatoes are half done add capsicum.If you are adding other veggies add now.

5.Now add red chilly powder,ginger garlic paste,turmeric powder,garam masala powder and required salt and fry then add lemon juice.

6.When it is done finally add bread slices.

7Mix well add chopped coriander leaves.

Options

• Can add ghee and csahews while giving for kids.
• Can add sambar powder instead of garam masala powder.
• Can skip both powders and do as regular upma.

Lunch box special, kids friendly, breakfast receive, evening snack receive,bachelor’s recipe.Indian cooking

PUDINA/MINT RICE

Another lunch box recipe from me.This is South Indian style,simple and easy recipe.Mint is a good source of vitamins and iron.I have used coriander leaves too.

Ingredients

For grinding:

• Mint leaves……. 1/2 to 3/4 cup
• Coriander leaves…….1/2 cup
• Green cillies……..2 or 3
• Red chillies…….2
• Garlic pods………4 or 5pods
• Onions.,… 2 or 3 or shallots few
• Ginger…….a small piece
• Coconut scrapings 1 TBS.(optional)

Cooked rice 1 cup

For frying:

• Ghee or oil…….1 to 2 TBS.
• Bay leaf……..1
• Cashews ……..a few
• Bengal gram dhal…….1 TBS.
• Mustard seeds …….1/2 TSP
• Urad dhal………1 tsp

Juice of half lemon.

Method.

1. In a kadai pour oil for frying.
2. Now add red chillies,green chillies,garlic and onion fry for rew seconds. If you are adding coconut add now. Then add mint and coriander leaves and fry.
3. When cool grind it into a fine paste.Keep aside.
4. Now in a kadai add ghee if for small children or oil.
5. Put bay leaf and mustard seeds when it splutters add urad dhal then Bengal gram dhal and then cashews .
6. Add sliced onions (optional).
7. Now add the ground paste and fry till the raw smell goes.
8. Add salt and finally cooked rice.
9. Mix well.

Serve with onion raitha.

Can add any vegetables like carrots or peas to enhance the nuritive value.

POTATO KOOTU

Potato fry is a common recipe.But today I thought of sharing with you all a very traditional recipie which I learnt from my mother. Simple and easy one.

INGREDIENTS:

Potato cut into pieces :1 to 2 cups

Peas:1/3rd cup

Coconut scrapings: 3 to 4 Tbs

Green chillies:2 or 3 accdg to taste

Mustard seeds urad dhal for seasoning

cumin seeds :1/2 tsp

garlic:2 to 3 pods

Curry leaves a few

Salt as desired

oil :1 tbs

Method

1. Cook and Peel potatoes then cut into cubes.
2. Boil peas seperately.
3. Grind coconut scrapings, cumin seeds ,green chillies and garlic pod into a fine paste.
4. In a kadai put oil add mustard seeds urad dhal then curry leaves.
5. Add potatoes and peas with required salt and little water.
6. Then add the grinded masala to it.
7. when it gets thickened remove from fire.

Side dish for rice.

CARROT RICE

We have a number of variety rice  carrot rice is an easy one.We can say that it is lunch box special.It is kids special.

We can prepare in two ways.One is the pressure cooker method thepther one with the left  over rice.

INGREDIENTS:

• Rice: 1 cup
• Onion-1 or 2 sliced
• carrot:3/4 cup cut in small pieces
• Coriander leaves 1tbs
• Bay leaf:1
• cardomom a few
• Vegetable masala powder:1 or 2 tsp
• salt to taste
• mint leaves few
• Oil or ghee

FOR GRINDING:

• Coconut:1/4 cup
• Coriander leaves:1 tbs
• Ginger: a small piece
• Garlic 3 or 4 pods
• Green chilly:1

 

METHOD

Wash and keep rice aside

1. Keep cooker in stove.Add oil or ghee.
2. put bay leaf when it gets heated.
3. add cardomom to it.
4. Add coriander and mint leaves to it
5. Add sliced onions and saute it.
6. Now add cut carrot pieces to it
7. Then add the ground paste to it and mix well.
8. Add vegetable masala powder to it.
9. Now add the washed rice to it and fry for few seconds.
10. Now add water to it after adding salt to it.
11. Close the lid  and keep for 2 whistles

Serve with papad and raitha.

Suggestions:

1.I have used Sonam masoori rice steam which I use daily for cooking.I used 2 cups of water and kept till 2 whistles.

2.Can use basmati rice but use water accordingly

3.If it is prepared with left over rice same steps from 1 to 8 steps have to be followedcan use grated carrot or if cut pieces boil and add before adding cooked rice.

4.For a variation can add sambar powder instead of vegetable masala.

5.If for kids can  fry nuts and add to it.