I had never been a fan of anything remotely related to Tuna, but it all changed with last trip to Kerala. My MIL made this simple but lip-smacking dish with a can of Tuna.

asian style stir-fried spicy prawns

June 8, 2015June 8, 2015 | Rekha Vengalil

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Stir-fried chicken with dried red chilies

February 16, 2015February 16, 2015 | Rekha Vengalil

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Brussels sprouts and pink radish stir fry

September 3, 2013October 18, 2016 | Rekha Vengalil

Here goes one more from a stir-fried veggie lover.

Try and keep it as crunchy as possible and not over cooking your veggies. You may alter the spices to suit your taste.

Sending the above pictures for Colour Me Pink of The Colour Me Photography Challenge Series by The Humpty Dumpty Kitchen

You need –

Brussels sprouts – 6-7, quartered
Pink radish – 1 cup, thinly sliced
Bell pepper – 1, cut into strips
Onion – 1 medium, finely chopped
Garlic – 1 clove, minced
Cumin seeds – 1/4 teaspoon
Coriander powder – 1/2 teaspoon
Ground Cumin – 1/4 teaspoon
Chili powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Salt – to taste
Lemon juice – 2 teaspoons
Coriander leaves to garnish

How to-

Heat oil in pan. Add the cumin seeds; soon they start to sizzle add the garlic and stir briefly. Tip the onions in cook till golden. Add the Brussels sprout and mix well. Cook for 3-4 minutes.

Add the spice powders, salt; saute for another 5 minutes or till they are cooked through but crispy, making sure not over cook. Add the bell pepper, radish and lemon juice and saute for a minute.

Turn off the heat and serve as a filling for Tacos or serve them with rice and curry.

Shallot and broccoli thoran

August 20, 2013February 2, 2015 | Rekha Vengalil

You need –

Broccoli – 1, cut into really small florets
Shallots – finely sliced, 1/2 cup
Green chili – 1
Grated coconut – 1/2 cup
Turmeric power – ¼ teaspoon
Curry leaves – 1 springs
Dry red chili- 1
Mustard seeds – 1/2 teaspoon
Oil – 2 teaspoons (I used coconut oil)
Salt to taste

How to –

Heat oil in a skillet, add the mustard seeds. Once they start to crackle add the red chili, green chili and curry leaves.

Add the Turmeric powder and stir briefly for few seconds. Now add the Shallots, Broccoli, salt and stir well. Cover and let it cook for 4-5 minutes done making sure not to over cook. Add the grated coconut and stir fry for a minute.

Turn off the heat. Serve hot with rice and curry.

Carrot and snow peas stir-fry/ thoran

June 16, 2013May 27, 2015 | Rekha Vengalil

You need –

Carrots – 2, grated
Snow Peas – 150 grams, finely chopped
Onion – 1 medium
Green chili – 1
Grated coconut – 1/2 cup
Turmeric power – ¼ teaspoon
Curry leaves – 1 springs
Dry red chili- 1
Mustard seeds – 1/2 teaspoon
Oil – 2 teaspoons (I used coconut oil)
Salt to taste

How to –

Grind the coconut, onion, turmeric and green chili coarsely. Set aside.

Heat oil in a skillet, add the mustard seeds. Once they start to crackle add the red chili and curry leaves.

Add the beans, carrot salt and stir well. Cover and let it cook for 3-4 mins or till 3/4 done.
Place the coconut mixture on the top and spread. Cover and cook for 2 mins.

Uncover, mix well and cook for further 3-4 mins. Turn off the heat.

Serve hot with rice and curry.

Chicken and mushroom stir fry with thyme

April 8, 2013February 12, 2014 | Rekha Vengalil

I have always been a fan of Mushrooms! and Kerala Koonu (mushroom) fry is something to die for… Trust me, if you have tasted it you’ll agree on this… But then Kerala cuisine is something to die for any day 🙂

Nothing fancy about this dish.. It’s easy and i have used some simple ingredients. And the little twist is the thyme… I have long been tinkering about how i could bring in

some fresh herbs that is not used normally or traditionally in Kerala kitchen. It was worth the effort. The lemony edge to the dish was sure a welcome. We loved it this way too.

You need –

Chicken breast – 500 grams, cut into thin strips
Mushrooms – 200 grams, thinly sliced
Thyme – 2 sprigs + 2 sprigs for garnishing
Whole coriander – 1 tablespoon
Dry chilies – 4-5 or as per your taste
Onion – 1 medium, thinly sliced
Grated ginger – 2 teaspoons
Grated garlic – 2 teaspoons
Garam masala – ½ teaspoon
Turmeric powder – ¼ teaspoon
Crushed pepper – 1 teaspoon
Mustard seeds – ½ teaspoon
Curry leaves – 1 sprig
Coconut oil – 1 tablespoon
Salt to taste

How to –

Dry roast the coriander seeds and dry chilies and process to make a fine powder. Set aside.

Heat oil in a pan, add the mustard seeds and allow it to crackle. Add the onions and curry leaves. Saute till the onions are translucent. Add in the ginger and garlic. Fry till the raw smell is gone.

Tip in all the powders except the crushed pepper and cook till the oil start to separate. Season with salt. Tip in the chicken and thyme mix well cover and cook till chicken is half done.