Chop – Peel and chop – 3 Potatoes – 1 Medium Cauliflower – Discard Stem – Seperate Florets – 1 Onion – small pcs. – 1 Bell Pepper – small Pcs.
Boil – 1 ltr. Water – Bring to Boil – 1 tsp. Salt – 1 tsp. Turmeric Powder – Add Potatos – 3 mnts – Cauliflower 1 mnt – Turn off Stove – Half cooked – Drain
Spices – 1/2 tsp. Powder of each – Cumin – Turmeric – Chilli – Garam Masala – Coriander – Ginger – Salt – Mix well
Saute – Heat Pan – 2 tbsp. Oil – Onions – Bell Pepper – 2 mnts – Add Spices -1 mnt – Drained Cauliflower – Potatoes – stir gently – Cover and Cook till Soft – 8 -10 mnts low flame
Stir – 1 tbsp. Crushed Flaxseeds – Stir well – 1 mnt – Sprinkle 1/2 tsp. Amchur Powder – mix – 1mnt – Turn off stove.
Garnish – Chopped Coriander leaves
Serve delicious Aloo Gobi with Rice or Chapati. Enjoy
Note : Adjust Salt and Spices to taste. Use Crushed nuts instead of Flaxseed if preferred.
Spiced Potatoes with Cauliflower – Aloo Gobi packed with Flavors, Comforting, Simple and Easy Vegan Recipe garnished with Flaxseed.
Category: Indian recipes
Cabbage Thoran – Spiced Sautéed cabbage
Recipe for Cabbage Thoran a favourite side dish of Kerala Cuisine. A Stir Fry with Cabbage and Grated Coconut
Garnishes play an important role in food presentation. It can be defined as “Food items placed around or on top of a principal dish for a relish”. A careful selection of garnishes that have flavour, colour, and eye appeal is appreciated and is accepted as a finished dish.
In this post we are doing cabbage thoran/ mild spiced sautéed cabbage in an arc shape. Arcs add fluidity and a sense of motion to a presentation.
Cabbage Thoran is one of the favourite side dish of Kerala Cuisine. Any Kerala Sadhya is incomplete without Cabbage Thoran. Cabbage Thoran is a stir fry made using cabbage and coconut.
Serves: 3 – 4
Preparation time – 15 minutes
Cooking time – 20 minutes
Ingredients:
Cabbage : 500 gm finely chopped
Grated coconut : 1cup
Green chillies : to taste
Turmeric powder : 1/2 tsp
Mustard seeds : 1tsp
Curry leaves : 2 sprig
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Creamy Chicken Korma
Slice – 2 -3 Onions – 2 inch Pc Ginger – 6-8 Cloves Garlic – 2 green chilli
Spice – 1 tsp. Chilli – 1 tbsp. Coriander Powder – 1 tsp. Garam Masala – 1 tsp. Turmeric Powder – +/- 2 tsp. Salt – Spice Mix
Saute – 1 tbsp. Butter (or Oil) – Sliced Items – 2 mnts. – Spice Mix – Stir 1 mnt. – Cool – To Blend
Blend – Saute above – 3 Tomatoes – 1/2 Cup Coriander Leaves – 1/2 Cup Mint Leaves – 1/2 Cup Cashewnuts 1/2 Cup Yogurt – 2 tbsp. Desiccated Coconut – Pinch Sugar – Grind – Rough Paste – Marinade
Marinate – 1 kg. Chicken – Bite Size Pcs – in Marinade – 1/2 hr.
Cook – Bring to Boil – Cook Low Flame – Till done. 25- 30 mnts
Enjoy Delicious Chicken Korma with Rice or Naan.
Note – Adjust Salt and Spices to Taste. Use Almonds instead of Cashew.
Recipe for Mughlai Chicken Korma a Traditional Indian Dish Delicious and Flavorful Curry with Aromatic Spices and Herbs.
Mambazha Pulissery – Sweet and Sour Mango Curry
Cut – Peel and Chop – 1 Half Ripe Mango in pcs.Heat – 1 Tbsp. Coconut Oil – 1 tsp. Mustard seeds – tsp. Cumin Seeds – 1 tsp Urad Dal – SplutterAdd – 3-4 Green Chilli (or red) – 5 Cloves Garlic – Handful Curry Leaves – 1/2 tsp. Chilli powder 1 tsp. Turmeric Powder – Mix wellCook – 2 – 3 cups water – Mango pcs – Salt to Taste – Bring to Boil – 1/2 Cup Dry Grated Coconut (almost Powder ) – Cook till Mango Soft – turn off stoveBlend – 1 Cup Creamy Yogurt – 1/2 Cup water – Mix in above – Stir and bring to boil on very very low Flame – DoneDelicious Side dish for a Barebeque or with rice or Couscous.Note : Use Sour raw mango instead of Half ripe if preferred.Last weekend I made this for side dish. Our guests loved it so much, and requested for the recipe. Fr. Nevin you have already received the recipe by email the same evening. Hope you enjoy making it too.Recipe for Sweet, spicy and sour Mango Curry a Kerala classic and favorite. Simple to make and packed with a great depth of flavor. Perfect dish for seasonal mangoes that are slightly underripe to enjoy with Rice or Fried meats.
Khajoor ki Chutney – Dates Chutney
Chop – De-seed and Chop 250g Soft Dates – Small pcs.
Soak – Tamrind (Tennis ball Size) in 1 cup Hot Water – Extract juice
Heat – Pan – 2 tsp. Oil – Low Flame – 1/2 tsp Cumin Seeds – 1/2 Fennel Seeds – 1/2 tsp. Ginger Powder – 1tsp. Chilli Powder – Quick Stir
Saute – Dates – in above – 3-4 mnts – 1 tsp. Salt – Low Flame
Cook – Pour Tamrind Juice to Saute – Pinch of Sugar Bring to Boil – Till Dry and Oil has started to realease – Turn off Stove – Done
Delicious Chutney to Enjoy with Pilaf or as Dip or Sauce for Snacks. Yummy!!
Note : Adjust Salt and Spices to taste.
Easy Recipe for sweet and sour Date Chutney to accompany all kinds of Crispy Snacks or Pilaf
Dalia Bulgar Fish Pilaf
Marinate – 1/2 Kg Fish Pcs – 1 tsp. Turmeric Powder – 1 tsp. Salt – 1 tsp. Pepper – 1 tsp. Ginger Garlic Paste – 20 mnts
Soak – 1 Cup Bulgar – 2 Cups Water – Half Hour Soak – Drain
Chop – 3- Red Pepper – 3 Cups of Kale (or Spinach) – 3 Tomatoes in Pcs
Heat – Wide Pan – 1 tbsp. Oil – 1 tbsp Ghee – Fry Fish 2 mnts Each Side – Move to one Side of Pan (or on Plate)
Saute – Red Pepper – Kale – 2 Mnts- Add Tomatoes – Stir well – 5 Mnts
Cook – Fry in above Soaked Bulgar – 3 mnts – Mix with Fish – 1 1/2 Cup Boiling Water (or Chicken Stock) – Low Flame till water is absorbed – Low Flame
Garnish – Spring Onions and Corriander Leaves – Drizzle 1 tbsp. Lemon Juice – Turn off Stove
Serve With Dates Chutney and Salad or Just eat Plain. Delicious Easy One pot Dish.
Note – Adjust Salt and Spices to taste. Use Rice instead of Bulgar if preferred.
I will post the Dates Chutney Soon. Running out of Time now. Sorry.
Quick and Easy One Pot Recipe for Broken Wheat Dalia Bulgar Fish Pilaf
As Promised Here is the link to dates chutney friends.
https://livinginleuvenbelgiumeurope.com/2018/09/24/khajoor-ki-chutney-dates-chutney/
Meen Mapas – Fish in Coconut Sauce
Malayali food is one of my very favourite cuisines and is one of the things I miss most about living in India. I don’t mean to suggest that I grew up eating Malayali food (Kerala is the state, the people, culture and food are Malayali; the language is Malayalam). Indeed, given how intensely regional Indian […]
via Meen Mapas (Kerala-style Fish Curry) — My Annoying Opinions
Ethakka Vattayappam / Rice Cake with Plantain – Microwave Recipe
Chop – Peal – 1 Plantain – cut in Cubes
Sauce – Mix 1 tbsp. Rice Flour- 1/2 Cup Water – 2 Cups Coconut Milk – 2 tbsp. Sugar – Pinch Cinnamon Powder – Stir Well – Bring to Boil – 2-3 mnts – Slow Fire – Turn Off Stove
Batter – Mix – 1 Cup Rice Flour – 1 Cup Finely Grated Coconut (fresh or Dry) – Pinch Salt – +/- 1 Cup water – 1/2 Cup Sauce – 1 Drop Vanilla Essence – Thick Pouring Consistancy
Microwave – Pour Batter – Flat Bottom – Greased Dish – Decorate Chopped Banana – Sprinkle Pinch Cinnamon – +/-7 mnts. – Out of Microwave – Rest 5 Mnts.
Slice and Serve Hot of Cold with rest of the Sauce.
Note : Use Cardamom powder instead of Cinnamon. Use Jaggary instead of Sugar. Substitute Coconut Milk with Regular milk. Steam Cake 15 -20 mnts instead of Microwave if preferred.
I have been craving this cake for the last few days. My mom made it all the time. But this is the first time I have tried this. The method and ingredients have changed slightly but the whole Appam was made and eaten in no time with beautiful memories of Amachi.
Delicious and Easy Recipe from Kerala India – Ethakka Vattayappam / Rice Cake with Plantain Steamed or In Microwave drizzled with Coconut Sauce for Breakfast or Evening Snack.
Birds Nest Cutlet/Kuruvi Koodu Cutlet/Potato Vermicelli Cutlet
Plum Chutney
Plums are nutritious fruit rich in antioxidants and fiber. This chutney is sweet,tangy,spicy ,fragrant and delicious.Serve this chutney with fritters or crackers or chips or spread it on bread. Prep time: 5 mins Cook time:20 mins Author:Deepti Ingredients: 4-5 Red plums(Rinse in cold water,pat dry and chop into small pieces.Remove the seed.) 1 tsp roasted […]
Indians Abroad Desi Videsh Me 