Uluva Cheera Thoran / Methi Leaves Coconut Masala Stir Fry

Uluva cheera thoran is a konkani style easy to prepare methi leaves coconut masala stir fry made with fenugreek leaves /methi leaves adding coarsely ground coconut masala mixture that goes well as a dry side dish with rice. The following ingredients are needed to prepare Uluva Cheera Thoran / Methi Leaves Coconut Masala Stir Fry.
Ingredients:
Uluva Cheera/ Methi leaves-1 bunch
Bilimbi/ Irumban puli.-3
Grated coconut.      -1 cup
Red chilly powder. -1 tsp
Turmeric powder.   -1/4 tsp
Mustard seeds        .-1 tsp
Urad dal.                 -1 tsp
Salt.                        - to taste
Coconut oil.           - 1tbsp

Method:
1). Take a bunch of methi leaves / uluva cheera and separate the leaves from its stems and wash and clean the methi leaves. Drain and finely chop the methi leaves. Keep aside the finely chopped methi leaves.

2). Grind grated coconut, red chilly powder and turmeric powder to a coarse mixture without adding water. Keep aside the coarsely ground coconut masala mixture.

3). Heat 1tbsp coconut oil in a pan. Add urad dal and saute well. Splutter mustard seeds. Add finely chopped methi leaves and required salt into the pan and saute well. Cover and cook the methi leaves for 2 minutes on low flame.

4). Add thinly chopped bilimbi (irumban puli) pieces into the pan and mix well. Add coarsely ground coconut masala mixture into the pan and mix with the cooked methi leaves. Cook on low flame for 2-3 minutes and saute well in between. Switch off the flame and transfer the uluva cheera thoran to a serving bowl. 

Uluva Cheera Thoran / Methi Leaves Coconut Masala Stir Fry  is ready to serve with rice.
 

Oats Besan Chilla.

 Oats besan chilla is made with instant oats, gram flour and semolina that can be served with coconut chutney or tomato sauce for breakfast. The following ingredients are needed to prepare Oats Besan Chilla.
Ingredients:
Instant oats. -1 &1/4 cup
Gram flour/ besan.-1/2 cup
Semolina / rava.    -1/2 cup
Onion.                   -1
Cumin seeds.         -1 tsp
Green chilly.          -2 or 3
Black pepper corn.-1 tsp
Curry leaves.         -2 sprigs
Salt.                       -to taste
Water                    .-as needed
Ghee.-as needed for roasting oats besan chilla

Method:
1). Heat a pan and dry roast instant oats on low flame for a few seconds. Once cooled add the dry roasted oats in a mixer grinder and grind to a smooth powder. Finely chop onion. Chop green chilly into thin round pieces. Chop curry leaves into very thin pieces.Crush black pepper corns. Keep aside.

2). In a mixing bowl add ground instant oats powder. Add besan /gram flour, semolina, cumin seeds, finely chopped onion, thinly chopped green chilly, thinly chopped curry leaves, crushed black pepper corn and required salt into the mixing bowl and mix well.

3). Add required water little by little into the mixing bowl and mix the oats besan semolina mixture and make it a dosa batter consistency. Keep aside the oats besan semolina batter for 10 minutes to rest. If the  batter is too thick you can add little more water into the batter and mix well to get a normal dosa batter consistency.

4). Heat a flat tawa and apply little ghee on tawa. Pour a ladle of oats besan semolina batter on tawa and immediately spread the batter on tawa using the back of the ladle. Cover and cook oats besan chilla on low flame.

5). Apply little ghee on oats besan chilla and flip it using a flat spatula to cook the other side. Once cooked remove the oats besan chilla from tawa and transfer to a serving plate. Repeat the process and make oats besan chilla with the remaining batter.You can keep the left over batter in the refrigerator for next day use.

Oats Besan Chilla is ready to serve with coconut chutney or tomato sauce for breakfast.

Tapioca Onion Stir Fry / Kappa Curry

Tapioca onion stir fry is very tasty and easy to prepare stir fry also known as kappa curry in Kerala is made with tapioca and can be served for breakfast or serve as a side dish with chapati or phulka.The following ingredients are needed to prepare Tapioca Onion Stir Fry / Kappa Curry.
Ingredients:
Tapioca / Kappa. -3/4 kg
Onion.                  -1
Turmeric powder. -1/2 tsp
Red chilly powder.-1 tsp
Asafoetida /hing.  - a pinch
Urad dal.                -1/2 tsp
Mustard seeds.       -1 tsp
Curry leaves.          -1 sprig
Salt.                        - to taste
Coconut oil.            -1 tbsp
Water.- as needed for boiling tapioca pieces.

Method:
1). Cut tapioca into small round pieces. Peel and remove the outer skin of small round pieces. Chop the round tapioca pieces into medium thick pieces and wash them 2-3 times in water to remove the dust and mud on it.

2). Boil the chopped tapioca pieces in enough water adding 1/4 tsp turmeric powder for 2-3 minutes on low flame to remove the excess starch from it. Then discard the boiled water from it and again boil the tapioca pieces in the same vessel adding enough water and little salt and cook until soft. Keep aside the boiled and cooked tapioca pieces.

3). Heat coconut oil in a wide bottom pan. Add urad dal and saute well. Splutter mustard seeds. Add curry leaves and saute well. Add finely chopped onion and required salt into the pan and saute well until onion turns translucent.

4). Add /4 tsp turmeric powder, 1 tsp red chilly powder and a pinch asafoetida (hing powder) into the pan and saute well on low flame.

5). Add boiled and cooked tapioca pieces into the pan and mix with onion spice mixture until everything is combined. Switch off the flame and transfer the tapioca onion stir fry to a serving bowl.

Tapioca Onion Stir Fry /Kappa Curry is ready to serve for breakfast or as a side dish with chapati or phulka.

Mulappicha Cherupayar Thoran / Sprouted Green gram Coconut Stir Fry

 Mulappicha cherupayar thoran is a healthy sprouted green gram coconut stir fry that goes well with rice. The following ingredients are needed to prepare Mulappicha Cherupayar Thoran / Sprouted Green Gram Coconut Stir Fry.
Ingredients:
Green gram.        -1 cup
Green chilly.        -3
Curry leaves.       -1sprig
Turmeric powder.-1/ 2 tsp
Grated coconut.   -3/4 cup
Urad dal.              -1tsp
Mustard seeds.     -1tsp
Methi seeds.         - a pinch
Salt.                      - to taste
Water.                   -as needed
Coconut oil.          -1 tbsp

Method:
1). Wash and soak green gram / cherupayar in enough water overnight. Then drain water and put the soaked green gram in a wet cloth and keep it in a wide bowl and cover the bowl with a lid to sprout the soaked green gram. After 1 or 2 days the green gram starts to sprout. Keep aside the sprouted green gram. Slit green chillies length wise and chop the green chillies again into small pieces. Chop curry leaves into small pieces. Keep aside the chopped green chillies and curry leaves.

2). Heat coconut oil in a wide bottom pan. Add urad dal and saute well. Splutter mustard seeds and a pinch of methi seeds (fenugreek seeds).

3). Add chopped green chillies and curry leaves into the pan and saute well.

4). Add sprouted green gram, required salt and mix well. Sprinkle 1/2 cup of water on sprouted green gram. Cover and cook the sprouted green gram on low flame for 7-8 minutes.

5). Once done add grated coconut and turmeric powder into the pan and mix with cooked sprouted green gram. Simmer for few minutes and switch off the flame.

Mulappicha Cherupayar Thoran / Sprouted Green Gram Coconut Stir Fry is ready to serve with rice.

Vegetable Salad

Vegetable salad is a crunchy mixture of chopped raw vegetables, raw onion, lemon juice, spices and herbs. The following ingredients are needed to prepare Vegetable Salad.
Ingredients:
English cucumber. -1
Carrot.          -2
Tomato.        -2
Parsley.         -2 sprigs
Onion.           -1
Green chilly. -2
Black pepper.-1 tsp 
Lemon.          -1                
Salt.               - to taste
Extra Virgin Olive oil.-1tsp
                                                  
Method:
1). Chop raw english cucumber into thin lengthy slices. Peel raw carrot and chop it into thin lengthy slices. Chop raw tomato into thin lengthy slices. Chop leaves and stems of raw parsley into small pieces. Chop raw onion into thin lengthy slices. Chop green chilly into thin round pieces. Crush black pepper corn. Keep aside.

2). In a mixing bowl add thinly chopped raw english cucumber slices, raw carrot slices, raw tomato slices, raw onion slices and chopped leaves and stems of raw parsley.

3). Add required salt and crushed black pepper corn into the mixing bowl and mix with all the chopped raw vegetables and raw herbs. Squeeze lemon juice over the chopped raw vegetables and toss well.

4). Lastly add extra virgin olive oil over the top and toss until everything is combined.

Vegetable Salad is ready to enjoy