GREEN PEAS KURMA (COCONUT FREE)

Ingredients

1.      Green peas- 2cups

2.      Onion-2 nos,thinly sliced

3.      Ginger –chopped,1 ½ tbsp

4.      Garlic-chopped,1 ½ chopped

5.      Green chilly-4 nos,chopped

6.      Turmeric powder-1/2 tsp

7.      Chilly powder-1tsp

8.      Coriander powder-3tsp

9.      Garam masala -1stp

10.  Tomato- 1 big,chopped

11.  Coriander leaves- a handful chopped

12.  Curd-1 or 2 tbsp(well beaten)

13.  Oil

14.  Water

15.  Salt

Method of preparation

1.      Cook green peas with some water ,turmeric powder and salt.

2.      Heat 2tbsp of oil in a pan, add onion and little salt, when it become soft add ginger ,garlic and green chilly sauté until onion turns slightly brown.

3.      Add in all powders stir for a while. Add tomato cook until it completely melts. Add chopped coriander leaves.mix well. Grind this masala into a smooth paste without adding any water.

4.      Transfer this in to the same pan, stir for a while. Add cooked green peas along with the stock.add some more water if needed. Let it boil .cover and cook till the gravy thickens.

5.      Switch off the flame. Add the curd.mix well. Let it rest for some time. This goes well with  with chappathi,puttu, appam,idiyappam etc.

NOTES : if you are using dried peas,soak it overnight. If you like your curry to be even more richer, add 1 tbsp of cashew paste along with the masala .but this curry is delicious even without coconut or cashew paste :)

PEANUT LADOO-NAVARATHRI SPECIAL

Ingredients

1.      Peanut- 1 cup

2.      Sugar-1/2 cup

3.      Cardamom-3 nos

4.       Warm Ghee-2tbsp

Method of preparation

1.      Roast the peanuts(without adding any oil) until small black spots appear over it.

2.      Transfer this on to a kitchen towel. Shape the towel in to bag.rub with your hands .the skin will come off easily. Blow away the skin in to the trash. This is the easiest way to peel off peanuts.

3.      Remove the skin of cardamom. Take the seeds out.

4.      Powder cardamom seeds along with sugar. Keep it aside.

5.      Grind the peanuts.(this will look like crumbled biscuit),while grinding it should not turn pasty.

6.      Mix all the ingredients. Shape this into small balls.

PICTORIAL

grinded peanuts

KAKKAYIRACHI (CLAMS) THORAN

Ingredients

1.      Kakkayirachi-500gm

2.      Kudampuli(cocum)-1 piece

3.      Water-1 cup

4.      Oil-2tbsp

5.      Mustard seeds-1/4 tsp

6.      Curry leaves-2 sprigs

7.       Dry red chilly-2 nos,cut into 2 pieces

8.      Pearl onions-2 nos ,thinly sliced

For grinding

9.      Grated coconut-1 ½ cup

10.  Garlic-4pods

11.  Turmeric powder-1/2 tsp

12.  Perumjeerakom(fennel seeds)-3/4 tsp

13.  Pepper-1tbsp

14.  Dry red chilly-6nos

15.  Pearl onion-2nos

Method of preparation

1.      Wash kakkayirachi 3 or 4 times.cook with ingredients 2-3.when it is done, drain the water completely. Take out kudampuli pieces.

2.      Grind ingredients 9-15 into coarse mixture.

3.      Heat oil in a pan add mustard seeds. When they pop up add curry leaves,dry red chilly,pearl onions ,when the onion turn brown, add coconut mix and salt. Stir for a while.

4.      Add the cooked clams .mix well. Close with a lid. Keep on low flame for 5min.serve hot with rice.

ALOO PARATHA

ALOO PARATHA

Ingredients

1.      Wheat flour-2 ½ cups

2.      Water-(approximately) 1 and half cup

3.      Salt

For filling

4.      Potatoes-4 nos,medium sized

5.      Onion-1 ½ medium sized,chopped

6.      Green chilly-2 nos,chopped

7.      Ginger-1tbsp,chopped

8.      Turmeric powder-3/4 tsp

9.      Lime juice-1tbsp

10.  Coriander leaves-one handful, chopped

11.  Oil-2tbsp

12.  Cumin seeds-1/4 tsp

13.  Salt

Method of preparation

1.      Wash and boil the potatoes in a pressure cooker. Remove the skin and mash well.

2.      Heat oil in a pan. Add cumin seeds,stir for a minute.

3.      Add ginger, green chilly and onion, sauté till onion turns translucent.

4.      Add turmeric powder stir for a minute. Add mashed potatoes and salt.mix well.

5.      Lastly add chopped coriander leaves and lime juice.mix with the potato masala.Switch off the flame. Keep it aside

6.      Mix ingredients 1-3.knead into smooth dough. Let it rest for 15 min.

7.      Make big lemon sized balls out of it. Roll into a thick disc.

8.      Keep the prepared masala in the center. Bring all the edges of the flattened roti to the centre and fold in order to cover the filling(check the pictorial) .roll this lightly into a thick chappathi by dusting some flour. Repeat the process with the remaining balls.

9.      Cook both sides on a tawa.Smear some oil or butter over the top. Serve with raitha or pickle.

PICTORIAL