Mushroom Pepper Fry – Kerala style

Mushroom Pepper fry Continue reading

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Sausage and potato ularthiyathu | stir-fry

 

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tuna and egg stir-fry

tuna3

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.

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Brussels sprouts and pink radish stir fry

 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. 
 
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

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


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

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.

Uncover; add in the mushrooms and fry till done. Add the crushed pepper and make sure all the water has evaporated and the gravy is well coated.



Turn off the heat. Garnish with thyme leaves and serve with rice.