mung beans thoran

Moong Bean Thoran / Cherupayar Thoran

No wonder why most of the Keralites like cherupayar thoran, as most of them are  health conscious and they know what they eat and why they eat. Cherupayar dishes feature every household and, it accompanies with almost everything- rice, kanji (rice porridge), kappa,etc

Moong beans, alternatively known as mung beans or green gram, native of South America.

Moong bean dishes are perfect for health freaks because of it’s nutritive values, it is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Folate, Copper and Manganese.

Ingredients:

Moong beans – 350 gms

garlic- 2 cloves, crushed

ginger- 5 gms, crushed

turmeric – 1 Tsp

curry leaves

mustard seeds

coconut oil- 1 Tbsp

grated coconut- 75 gms

cumin seeds – 1Tsp

green chilly – 2 pcs

Salt to taste

Method Of Preparation:

Soak the mung bean for about two hours. Add crushed garlic (1 clove) and ginger and cook. When half done, add salt and continue to cook. When it is just done(you can over cook the bean if you like!), remove from the fire and keep aside.

In a food processor, just crush the grated coconut, garlic, green chilly, cumin seeds, turmeric powder and salt. Add this mixture to the cooked beans. In a separate skillet, heat coconut oil and crackle mustard seeds and dry chilly  and, add it beans mix. Give a nice mix, adjust the seasoning. Serve hot.

 

Bone Appetite & Happy Cooking!

Standard
semiya payasam

Semiya Payasam / Vermicelli Kheer

This Indian dessert is so much from Kerala, when this is made traditionally- Oh My God!, this can so nerve breaking. I always had a very much of an appreciating palate whenever semiya payasam was made at home. The flavor, color and the texture, everything make this a perfect dessert for all festive seasons.

Vermicelli Kheer/ Semiya Payasam is made of roasted vermicelli, coconut milk (you can use regular milk too) and nuts.

vermicelli kheer

vermicelli kheer

Ingredients:

Serves four portions

Vermicelli – 400 gms

Ghee/ Butter- 25 gms

Sugar – 200 gms

Cocomut milk – 250 ml

Raisins – 1 Tbsp

cashew Nuts – 1 Tbsp

Method Preparation:

heat up the ghee, roast cashew nut and raisins. Remove and keep aside.

In the same pan, break the vermicelli in to  1 inch length and roast ( in most of  the super markets ready to mix packets are available, so you don’t need to break and roast) on slow heat. Add coconut milk and cook for about 10 minutes. Add sugar and stir in continuously until the desired the consistency is achieved. Garnish with  cashew nuts raisins. Semiya can be served hot or cold. You can always refrigerate for future, and use as and when you need it.

Standard
Watermelon Kiran juice

Water melon Kiran Juice-Beat The Heat..!

Well..this summer has been particularly hot compared to last year’s, temperature is not going down at all, I guess. The scorching summer heat is hard on our bodies, our moods and everything..

I am sure,you know how important it is to stay hydrated all year round. Don’t let the temperature get you down..

Watermelon juice, is perfect to stay hydrated and of course such refreshing drink- will keep you definitely going

In this recipe I have just added  few drops lemon juice to give an element of tanginess and also this helped to balance the extra sweetness mater melon kiran has. Superb!

water melon kiran

water melon kiran

Ingredients:

Serves four portions.

Watermelon – 750 gms

Lemon juice – 1/2 Tsp

Water just enough to blend.

Method Of Preperation:

Peel, cut water melon and deseed (you don’t necessarily need to deseed- if you don’t seed like the seeds, then go ahead and deseed ). Blend everything together in a juicer and top it up with ice cubes. You can skip the honey if you want to..and you can also add any flavorings of your liking.

Standard
pineapple pulissery

Pineapple Pulissery

Pineapple pulissery is my favorite for many reasons- it’s fruity flavor, sweet after taste and it’s mild with boiled rice. A simple dish and yet it’s  so delicious. Very vibrant in color and a common accompaniment for sadya’s.

pineapple pulissery

pineapple pulissery

Make it a point to select a fruit which is not fully ripened.

Ingredients:

Serves four portions.

Pineapple – 600 gms, diced

Curd / Yogurt – 1 cup, well beaten

For Coconut paste.

Coconut – 150 gms

Green chilly – 1 Tbsp roughly, chopped

Cumin seeds – 1 Tsp

Shallots – 50 gms

Turmeric powder – 1 TSp

Garlic – 2 cloves

For Tempering.

Oil – 1 Tbsp

Mustard seeds – 1 Tsp

Curry leaves – 1 Tbsp

Dry red chilly – 3 pcs

Salt to taste.

Method Of Preparation:

Peel and cut pineapple in to dices, keep aside.

In a medium sized pan cook pineapple and  green chilly with  just enough  water to cover, cook until tender (5 minutes).

Mean while grind- coconut, garlic, shallots, turmeric, green chilly and cumin seeds in food processor, not to grind it to fine paste. Add the paste to the cooked  pineapple. Let it cook on a slow fire for about 5 minutes.

To make the tempering- heat oil and add mustard seeds, dry chilly and curry leaf- let it crackle and cook until you get  a strong flavor. Add the tempering the pineapple mix, stir in gently. Adjust the seasoning and serve hot.

 

Bone Appetite & Happy Cooking!

Standard
watermelon juice

Watermelon Juice….Beat The Heat!

watermelon

watermelon

Well..this summer has been particularly hot compared to last year’s, temperature is not going down at all, I guess. The scorching summer heat is hard on our bodies, our moods and everything..

I am sure,you know how important it is to stay hydrated all year round. Don’t let the temperature get you down..

Watermelon juice, is perfect to stay hydrated and of course such refreshing drink- will keep you definitely going.

Ingredients:

Serves four portions.

Watermelon – 750 gms

Honey – 4 Tbsp

Water just enough to blend.

Method Of Preperation:

Peel, cut water melon and deseed (you don’t necessarily need to deseed- if you don’t seed like the seeds, then go ahead and deseed ). Blend everything together in a juicer and top it up with ice cubes. You can skip the honey if you want to..and you can also add any flavorings of your liking.

watermelon juice

watermelon juice

 

Bone Appetite & Happy Cooking!

Standard
fruit yogurt

Fruit Yogurt – Healthy Breakfast

Few weeks ago I have accidently made one cup of fruit yogurt with some left over yogurt and whatever  berries I had in my fridge. Instantaneously I fell in love with it. Since then I always make it a point to keep one cup inside my fridge.

fruit yogurt

fruit yogurt

Health benefits are many, yogurt is a calcium powerhouse and a source of high-quality protein. Yogurt is nutrient rich because it is an excellent source of vitamins and minerals for its calories!

To make yogurt; bring milk to  boil, cool it down at room temperature, add 2 tbsp of yogurt culture and stir well. Cover and incubate at a warm place. Keep undisturbed overnight (6 to 7 hours). Top with fresh berries.

 

Bone Appetite & Happy Cooking!

 

Standard
onion-tomato-coconut chutney

Onion -Tomato -Coconut chutney

Typical Thiruvananthapuram style onion-tomato-coconut chutney. Grated coconut is added to this recipe and it’s totally different from traditionally made onion-tomato chutney’s.

Perfect side dish for  Dosa and good with Idli and Uthappam too, for those who would like their dosa’s to be eaten with more of a saucy side dish then this chutney is not for you. For others, this dosa- chutney combination will leave your taste buds asking for more…, I promise.

onion-tomato-coconut chutney

onion-tomato-coconut chutney

Ingredients:

Serves four portions.

Onion -100 gms, sliced

Shallots – 100 gms, sliced

Tomato – 200 gms, sliced

Grated coconut- 100 gms

Chilly powder – 1 Tbsp

Mustard seeds – 1/2 Tsp

Curry leaves- 1 Tbsp

Dry chilly – 2  each

Salt to taste.

Method Of Preparation:

Slice onion, shallots, tomato and grate coconut and keep aside.

Heat oil in skillet, fry onion and shallots until light golden brown. Add tomato, sprinkle chilly powder, salt and saute until it’s cooked (for about 5 minutes). Remove from fire, let it sit outside for about 2-3. Transfer this to food processor, add grated coconut and blend, pay attention to not to make it a fine puree, try and achieve a grainy texture as shown in the picture.

For tempering, heat oil, add mustard seeds, curry leaves, dry chilly and add gently mix together. Adjust the seasoning and serve hot dosa.

 

Bone Appetite & Happy Cooking!

 

 

Standard
casarecce marinara

Casarecee marinara

Casarecce means “home made”, from the island of Sicily.

Casarecce is a shorty, wide strip of pasta loosely rolled like a scroll and it’s distinctive shape is perfect for capturing every drop of sauce.

casarecce marinara

casarecce marinara

Marinara Sauce

Ingredients:

Serves four portions.

Extra virgin olive oil – 1 Tbsp

White onion – 75 gms, finely chopped

Garlic – 2 cloves

Celery – 50 gms, finely chopped

Carrots – 50 gms, finely chopped

Tomato- 500 gms, crushed

Bay leaves – 2 dried

Salt to taste

Black pepper, ground to taste

Basil leaves, fresh – 10 gms

Mozzarella cheese- 10 gms

Method of Preparation:

In a medium sized casserole pot, heat oil over medium heat and add bay leaves, garlic and onion and saute until onions are translucent. Add carrots and celery and saute until the vegetables are soft ( for about 7 minutes). Add tomatoes and simmer for about 30 minutes until the sauce thickens. Adjust the seasoning, discard the bay leaves.

This sauce can be made a day in advance. Cool down, cover and refrigerate. Reheat prior to service.

Cook pasta in salted boiling water, toss in the sauce and garnish with grated mozzarella cheese and basil leaves.

 

Bone Appetite & Happy Cooking.

 

 

 

Standard