Categories
Cooking Recipes indian kerala recipes vegetable cooking

LADIES FINGER CURRY/ OKRA COCONUT MILK CURRY.

There are different recipes with ladies finger. This curry is prepared with coconut milk.

Ingredients:

  • Onion…….2 nos
  • Tomato….2 nos
  • Ladies finger…250 gms
  • Oil …….3 TBS
  • Coconut…1/2
  • Ginger…..a small piece
  • Turmeric powder…1/2 TSP
  • Coriander powder…1 TBS
  • Chilli powder…3/4 TSP
  • Curry leaves
  • Coriander leaves.
  • Mustard seeds….1/4 TSP
  • Urad dhal……1/2 TSP
  • Oil
  • Green chillies ..2
  • Ginger garlic paste ….1/2 TSP

Extract milk from coconut twice.

Keep them separate.

Method

  1. Put oil in a kadai.when mustard seeds splutters add urad dhal.
  2. Now add curry leaves,onion,green chillies,ginger garlic paste and fry a little then add tomatoes when half done add ladies finger.
  3. Allow it to cook after adding turmeric powder,chilli powder, coriander powder and salt.
  4. Add second extract of coconut milk.when it gets cooked add first extract milk.Dont allow it to boil
  5. When done remove from fire after adding chopped coriander leaves. Serve with rice.
Categories
Cooking Recipes healthy recipes. indian traditional cooking

BENGAL GRAM CHUTNEY

There are different types of chutney.This goes well with dosa or idli.

Ingredients.

Bengal gram…..1/4 cup

Red chillies…..8 nos

Garlic…7 cloves

Onion ….1

Tomato …..1

Coconut grated…1 Tbs
Salt to taste

Mustard seeds….1/4 TSP
Urad dhal……1/2 TSP
Curry leaves few.

Method

Put oil in a kadai.

Fry Bengal gram dhal and red chillies keep aside

In the same kadai add onion,garlic and fry a little and then add tomatoes and when done add coconut and fry.

First powder Bengal gram dhal and red chillies

Now add fried garlic,tomatoes,onions and coconut to it and grind it after adding salt.

When grinding is over transfer it to a bowl.

Add seasoning that is mustard seeds,urad dhal and curry leaves fried to it.

Categories
Cooking Recipes traditional cooking vegan

CORIANDER LEAVES CHUTNEY/KOTHAMALLI THUVAIAL

Coriander is a phyto nutrient dense herb rich in geraniol, limonene,campho,elemol and many others,so it helps to control blood sugar cholestrol and free radical.

We have many chutney varieties, Cilantro or KOTHAMALLI chutney is one This is with coriander leaves.

Cilantro is very low in saturated fat and cholestrol and caloric value is nearly non existent. Good in dietary fiber,Vit.A,C,E,K,Calcium,iron, potassium and magnesium. Half cup of fresh cilantro provides 270 IU of vit.A and 16,% of the daily recommended Vit.K. Cilantro gives a fresh boost of flavour without the addition of sea salt or other seasonings.It is rich in phytonutrients,flavonoids andphenotic compounds.

The vit.K and calcium content of cilantro help to build strong bones and hair.It helps to loers anxiety and improves sleep.

Ingredients

  • Coriander leaves……1cup
  • Tamarind……. Little
  • Black urad dhal or white…1tbs
  • Red chillies…….4 to 5
  • Salt as required
  • Oil….1tbs

If frying u need oil,1/4tsp mustard seeds,1/2tsp urad dhal.
Method

  1. Thoroughly wash the coriander leaves.
  2. Put oil in a kadai add urad dhal and red chillies and fry.
  3. After frying a little add coriander leaves which are chopped.
  4. Keep aside and allow till it cools.
  5. Now add salt and tamarind and grind.
  6. Add little water to it. At this stage you can use it like a dip . This will be a different taste.
  7. Another way is that keep kadai again pour little oil add mustard seeds and when it splutters add urad dhal when it turns brown add the grinded chutney to it.The water content in it will be absorbed and it will begin to get thick.

Can eat with dosai also best for curd rice.