Monday, 19 November 2012

Kerala Idiyappam/String Hoppers

Kerala Iddiyappams
I have always believed that Kerala breakfast dishes, are one of the healthiest ones and quick to make as most of them are steamed with no or little oil being used. One such breakfast item is Kerala "Idiyappam  or String Hoppers", which is one my fav.I am game to have it any time of the day with Kadala curry.

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Thursday, 8 November 2012

Corn fritters

Sweet Corn fritters

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Thursday, 1 November 2012

Kerala vegetable stew

Kerala vegetable stew is a mixed vegetable curry in coconut milk. It  goes hand in hand with Kerala appams or chappati. Its an amalgam of all fresh vegetables and hence its a very healthy and delicious dish and if had for breakfast along with appams , provides all that our body needs to start the day on a healthy note.
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Ulli Theeyal /Shallots curry in coconut gravy

Ulli theeyal
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Thursday, 25 October 2012

Steamed Methi(Fenugreek/Ulawa) Muthiya or dumplings

                                                   Steamed Methi Muthiya (Dumplings)

While watching one of the shows of Sanjeev Kapoor, I got introduced to this delicious and healthy snacks called "Methi Muthiya". Although initially the name sounded funny to me but later on I came to know that its a famous Gujarati dish and the curiosity to know more about it landed me on Google and to my surprise there were so many versions of this wholesome dish. The preparation method of most of them were having it fried but I preferred the steamed version in my kitchen and believe me everyone who was served this dish loved it.
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Monday, 22 October 2012

Sabudana/Sago Khichdi

First of all 'Wish you all a very Happy Navratri"!!!!!!!!!!!. 

It's time again to lose yourself in Garba dance all decked up. Navratri(Nine nights) marks the onset of autumn and is a festival of worship, dance and music.

During Navratri, people who fast have foods that are restricted during fasting. Sabudana/Sago Kheer and khichdi  are two such items that are the favorites of people who fasts, especially in Maharashtra.

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Thursday, 18 October 2012

Paanch phoran tarkari(Bengali sabzi)

Paanch phoran Tarkari/sabzi is a Bengali dish which reminds me of the Kali puja we used to attend as a kid I feel nostalgic, those days were so different , during the Navratri, we girls all decked up, used to attend the Durga puja festival and used to look forward to have Khichdi with this delicious Paanch Tarkari sabzi..

My husband also loves this dish ever since he had it during last Durga puja and now I prepare it very often at home. And since its Navrati time, I thought of preparing it for my family.
Paanch Phoron Tarkari is a mouth watering dish made with different vegetables(Typically pumpkin, potato, Cauliflower, Cabbage and Beans)cooked in special five spices gravy . The name Panch phoran  means ‘five spices’..
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Medhu Vada

Medhu vada is an integral part of South Indian snacks, my kids love medhu vada and so do I. The best Medhu vada, I had was at Poona coffee house. I always wanted to try this, but since amma prepare medhu vadas whenever we visit her place, so didn't give it a try but thought its high time that I prepare it myself for the kids.

I love even parippu vada especially the ones you get in Kerala restaurants.There is something different about them. Will try that as well.

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Tuesday, 16 October 2012

Oats Khichdi

Oats Khichdi/Porridge
Ever since Saffola has started to advertise in a big way by offering a recipe book, I have become a big fan of it. Although I have just tried the "Coconut oats burfi", would love to try other recipes as well from the book.
I love to include oats in one or the other form in the daily breakfast recipes and one such dish I had recently prepared was "Oats Khicdhi" with lots of vegetables.

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Tuesday, 25 September 2012

AVIYAL (mixed vegetable in coconut gravy)

 Aviyal is a traditional kerala mixed vegetable dish in cocunut gravy .Kerala sadya can't go without it. Its very healthy and nutritious. This dish is a superb concoction of all the nutritious veggies, we mothers wish our kids should have daily as part of their meal. Also its non spicy and good for stomach. The best part about aviyal is one can use any vegetables but the main ingredients of Kerala avail are as below:

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Monday, 24 September 2012

Kovakka Thoran(Ivy gourd/Gherkins in grated cocunut)

Kovakka or tindora or Ivy Gourd is a tender vegetable which is an ideal candidate for preparing Kerala Thoran/Fry. The preparation method is very much similar to Cabbage and carrot thoran but differs in taste. Kerala Thorans are the simplest dish to prepare as it does not require too much of preparation, so I prefer having one or the other vegetable thorans almost every day. And again its very healthy and nutritious as its steam cooked.

So here goes Ivy gourd/Tindora/Kovakka Thoran.Enjoy!!!!!!!!!!!!!!!

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Saturday, 22 September 2012

Cabbage and Carrot Thoran

Kerala Sadya cannot go without 'Thorans', especially cabbage thoran. Any kerala'Thoran'  is mostly a steamed side dish with coconut in which the vegetables used, retains its colour and freshness as its not overcooked and is sure shot a very healthy, nutritious and time saving recipe.

Thoran can be prepared using Cabbage and carrot, cabbage and peas, french beans, Ivy Gourd or Little Gourd(Kovakkai in Malayalam, Kunduru in Hindi), Cheera( red coloured Amarnath) etc.

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Thursday, 13 September 2012

Ulli Thoran (Stir fried Onion with cocunut)

Yesterday, it was raining cats and dogs outside and since morning was craving to eat something spicy, was wondering what to prepare for lunch? After pondering for a while, saw the shallots in the basket and suddenly remembered the spicy "Ulli Thoran" my mom used to prepare using Shallots(kunjulli), but since it was already 1.00 p.m and was short of time, thought of trying Uilli thoran using the Onions instead of shallots as it would take time to peel and chop each one of them.
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Wednesday, 5 September 2012

Ela Ada (Using Rice and oats powder)

Today being the fourth day after ThiruOnam and as we had to attend Kerala Samajam  Onam celebrations, I decided to make a very simple breakfast but while pondering and looking around what to prepare, I got to see the leftover banana leaves staring at me and expecting me to have them used as now a days its so difficult to get banana leaves. So I decided to introduce my kids to Ella ada - A sweet dumplings made up of rice/white flour, grated coconut and jaggery.
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Friday, 31 August 2012

Unni appam (Sweet rice fritters)

Unniappams are sweet fritters made up of rice, jaggery and banana, fried in special pan for it .

As kids, my brother and I always looked forward to the yummy unniappams prepared by our mom and now that when I see the same enthusiasm in my kiddos when their father gets it from shop, I decided to prepare it at home for my kids with all the healthy ingredients I can use, as its name itself has the word 'Unni' which in Malayalam means small or children, so it can mean appam or sweet fritters made for kids( Unni). Its also called gulgule in North India.
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Coconut oats burfi

The other day I stumbled upon the recipe book, I got with Saffola oats  and found that it contains lots of interesting recipes, to inspire my family to have oats, as otherwise they find it very boring to have oats in plain cooked form that too to start the day with it. 

Oats is a good source of soluble fibre, which helps one stay fuller for longer and helps in reducing cholesterol from our body.

I decided to try the Coconut oats burfi since my family love the normal cocunut burfi and believe me it turned to be yummy!!!!!!!!!!!. Will share the snaps soon.

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Vazhuthanangya theeyal(Brinjal Curry)

Ingredients:                                                 Quantity                                                                                   

    Vazhuthananga (Brinjal/Eggplant)     : 3 Pieces
    Shallots (Cheeriya ulli)                            :5 to 7 pieces (If not available, use 2 medium sized onion)
    Jaggery                                                          : a small pinch

For Gravy:
    Fresh grated Coconut                            : 1/2 Cup
    Cumin Powder                                          : 1/2 tsp
    Chilly powder -                                         : 2 to 3 tbsp
    Turmeric powder                                    : 1 tsp
    Corriander powder                                 : 3 tsp
    Asafoetida(Kaayam)                              :  a pinch
    Fenugreek Powder(Uluvappodi)       :  a pinch
    Water                                                            : As required

For seasoning:  
    Shallots                                                     : 2 tbsp(Finely chopped)
    Curry leaves                                             :  a Few  
    Whole red chill                                        :  2
    Mustard                                                    : 1 tsp
    Oil                                                               :  As required

  Preparation Method:                                                                                                                                
  • Clean and cut small Eggplant / Brinjal / Vazhuthananga into small/medium pieces. Slice shallets in fine pieces.
  • Take a pan, heat 1 tstp of oil, add the chopped shilots and saute it for 2mins( no need to fry it till it turns deep brown) and then add brinjal pieces, green chilly, curry leaves into the pan, keep stiring and cook it for 3-5 mins and keep it aside.
  • Soak tamarind in 1/2 cup of lukewarm water for 15-20 mins.Squeeze it well .Keep the extract aside.

 Preparing the coconut gravy:

  • In a frying pan, roast the grated coconut till it turns light brown, then add the coriander powder and again roast it for another 2 mins on medium flame. Turn off the stove and add the turmeric and chill powder and roast the entire mixture again for 2-3 mins. Note: Turning off the stove before adding turmeric and chill powder will avoid them from burning.
  • Grind the above mixture into fine paste by adding little water.
  • Add this paste into the slightly cooked Brinjal and Shallots, add Jaggery, salt, tamarind paste(Add tamarind paste as per taste lest it turns out to be to sour).
  • Cook the brinjal pieces in this paste for 5-10 minutes.
For seasoning:
  • Heat 1-2 tbsp of oil and add mustard seeds,whole red chillies, curry leaves and allow it to splutter.Add shallots, a pinch of Asafoetida,and Fenugreek powder into it and stir fry till Shalots turn golden drown. 
  • Pour this into the cooked Brinjal curry and cover it with the lid, remove it from the stove. Leave it for 5-10 mins.
  • Serve hot with rice or chapati.
Tip: Once the seasoning is added into the curry cover the dish immediately with a lid so that the dish can absorb the aroma and flavour of the seasoning.

Health Benefits:                                                                                                                                                            


  • Brinjal is a very good source of potassium and other essential minerals.It contains good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrates metabolism.
  • Eating brinjal is an effective way of maintaining blood cholesterol levels.
  • Taking soup made of mashed brinjal and tomato (add pepper and salt to it) helps in digestion and increases appetite.
  • Brinjal effectively treats gas, congestion and phlegm. For this raost brinjal on fire, peel off the skin and just add little salt to eat for flavor and eat it.
  • Taking a mashed form of brinjal or soup adding asafetida and garlic in it helps get rid of flatulence.
  • Brinjal effectively treats enlarged spleen caused due to malaria. For this prepare soft baked brinjal, add raw sugar and eat it on empty stomach.

Important Note:

  • Avoid if you have allergic tendency.
  • Avoid eating brinjal if you have acidity problem or excess bile humor.
  • Avoid eating brinjal during pregnancy.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content.

  • Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.
  • Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.
  • Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.
  • Expels or kills tapeworms, lice, giardia, and other parasites.
  •  Provides a nutritional source of quick energy.
  •  Boosts energy and endurance, enhancing physical and athletic performance.
  • Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.Improves insulin secretion and utilization of blood glucose.
  • Relieves stress on pancreas and enzyme systems of the body 
        And many more 

Health Benefits  source : Google
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