Cabbage and Tomato Stir Fry

Cabbage and Tomato Stir Fry / Cabbage Tomato Upkari is a healthy and delicious side dish made with cabbage adding tomato and onion and goes well with rice or chapathi.

The following ingredients are needed to prepare Cabbage & Tomato Stir Fry.

Ingredients:-

Cabbage.           - 2 cup chopped
Tomato.             - 2 medium size
Onion.                -2 medium size
Green chilly.       -3
Curry leaves       -1 spring
Hing powder.      -1/4 tsp
Mustard seeds.    -1tsp
Coconut oil / oil. -1tsp
Salt.                     - to taste

Instructions:-

1). Chop cabbage into 1/2 inch lengthy pieces. Wash well, drain water completely and keep aside.

2). Wash and chop tomatoes into small lengthy pieces and keep aside.

3). Peel, wash and chop onion into thin lengthy pieces and keep aside.

4). Wash and slit green chillies into 4 pieces and keep aside.

Method:-

1). Heat coconut oil or any cooking oil in a pan and splutter mustard seeds and saute well.

2). Add green chilly pieces into the pan and saute well  in oil for a second.

3). Add chopped onion and saute well till the onion pieces become translucent.

4). Add curry leaves into the pan and saute well.

5). Add chopped tomatoes and saute well till the tomato pieces become soft.

6). Add required salt and hing powder into the pan. Saute well  and cook on low flame for 2 minutes.

7). Add chopped cabbage into the pan and mix with all the ingredients. Cover and cook on low flame till the cabbage turns soft and tender (do not over cook the cabbage).Stir in between.

8). Switch off the flame and transfer the cabbage and tomato stir fry to a serving plate.

A very tasty and healthy Cabbage and Tomato Stir Fry is ready to serve hot as a side dish with rice or chapathi.

Raw Banana Garlic Stir Fry.

Raw banana garlic stir fry is a simple and easy to make delicious side dish made with raw banana adding garlic and goes well with rice and dal curry.

The following ingredients are needed to prepare Raw Banana Garlic Stir Fry.

Ingredients:-

Raw Banana.          -2
Garlic.                    - 6 cloves
Dry Red chillies.    -2

Hing powder.         - a pinch
Mustard seeds.       -1tsp
Coconut oil.           - 2tsp
Salt.                        - to taste

Instructions:-

1). Chop both the ends of raw bananas and peel the outer skin and chop into small pieces and keep them in water to prevent them from darkening.

2). Peel and thinly chop garlic cloves lengthwise and keep aside.

3). Broke dry red chillies into halves and keep aside.

Method:-

1). Heat coconut oil in a pan and splutter mustard seeds and saute well.

2). Add broken dry red chilly pieces and thinly chopped garlic cloves into the pan and saute well in oil for a minute.

3). Add chopped raw banana pieces and saute well.

4). Add required salt and mix well. Sprinkle little water and cook the raw banana pieces till soft on low flame. Saute in between.

5). Add a pinch of hing powder and mix well with the cooked banana pieces. Cook for a minutes on low flame and switch off the flame.

6). Transfer the raw banana garlic stir fry to a serving plate.

A delicious raw banana garlic stir fry is ready to serve as a side dish with rice and dal curry.

Cabbage Carrot Upkari (Cabbage Carrot Thoran)

Cabbage Carrot Upkari /Cabbage Carrot Thoran is a very tasty and healthy dry side dish made with cabbage, carrot and onion and goes well with rice and dal curry.

The following ingredients are needed to prepare Cabbage Carrot Upkari (Cabbage Carrot Thoran).

Ingredients:-

Cabbage.             -1cup chopped
Carrot.                 - 1cup grated
Onion.                 -1medium size
Green chilly.       - 2
Curry leaves.      -1spring
Grated Coconut. -3tbsp
Urad dal.             -1tsp
Mustard seeds.    -1tsp
Salt.                     - to taste
Coconut oil.         - 1tsp

Instructions:-

1). Chop cabbage into thin lengthy pieces. Wash the shredded cabbage and drain water completely and keep aside.

2). Scrap and remove the outer skin of carrot. Wash and grate the carrot and keep aside.

3). Peel, wash and chop onion into thin lengthy pieces and keep aside.

4). Wash and half slit green chillies and keep aside.

Method:-

1). Heat coconut oil in a pan and add urad dal and saute well.

2). Splutter mustard seeds and saute well.

3). Add half slit green chillies and add curry leaves into the pan and fry in oil for a second.

4). Add chopped onion and required salt and saute well till the Onion becomes translucent.

5). Add shredded cabbage and grated carrot into the pan and saute well.

6). Cover and cook the vegetables on low flame till they becomes tender.

7). Add grated coconut into the pan and mix with all the ingredients in the pan and cook on low flame till the moisture evaporates. Saute in between and switch off the flame.

8). Transfer the cabbage carrot upkari (thoran)to a serving plate.

A tasty and delicious Cabbage Carrot Upkari / Cabbage Carrot Thoran is ready to serve hot.

Kappa Ularthiyathu (Kerala style Tapioca Stir Fry)

Kappa Ularthiyathu is a very tasty and easy to make Kerala style tapioca stir fry that can be served as a breakfast dish or as a evening snack.

The following ingredients are needed to prepare Kappa Ularthiyathu.

Ingredients:-

Kappa (Tapioca).   -1/2 kg
Shallots.                 - 8
Garlic.                    - 4 cloves
Red chilly powder. -1 and 1/2 tsp
Turmeric powder.   -1/4 tsp
Dry Red chillies.    - 2
Curry leaves.          -1 spring
Mustard seeds.        -1tsp
Coconut oil.             -2tbsp
Salt.                         -to taste

Instructions:-

1). Cut and remove the outer skin of tapioca (Kappa).Chop the tapioca into medium thick cubed pieces. Wash the tapioca pieces in water and keep aside .

2). Boil sufficient water in a vessel and add the chopped tapioca pieces and add a pinch of salt into the boiling water. Boil the tapioca pieces on low flame untill soft but not mushy. Drain the boiled water completely and keep aside the boiled Tapioca pieces.

3). Peel and wash shallots and keep aside. Peel garlic cloves and gently crush the garlic cloves along with shallots using a mortar and pestle. Keep aside the crushed shallot garlic mixture.

4). Broke dry red chillies into halves and keep aside.

Method:-

1). Heat Coconut oil in a wide bottom pan on low flame and splutter mustard seeds and saute well.

2). Add broken dry red chilly pieces and curry leaves into the pan and fry in oil for a second.

3). Add the crushed shallot garlic mixture into the pan and saute well on low flame until the raw smell goes away.

4). Add red chilly powder, turmeric powder and required salt into the pan and mix with the shallot garlic mixture .

5). Add boiled tapioca pieces into the pan and mix well.Cook on low flame till the spice mixture nicely coated with the tapioca pieces. Switch off the flame.

6). Transfer the kappa ularthiyathu (tapioca stir fry) to a serving plate.

A very tasty and easy to make Kappa Ularthiyathu / Kerala style Tapioca Stir Fry is ready to serve hot as a breakfast dish or as a evening snack.

Vazhakkai Podimas

Vazhakkai Podimas (grated raw banana dry curry) is a very tasty dry side dish made with boiled and grated fully grown raw bananas, goes well with steamed rice and rasam.Vazhakkai Podimas recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Vazhakkai Podimas.

Ingredients:-

Raw Banana.       - 3 (fully grown)
Onion.                 - large
Green chillies.     -2
Dry Red chillies. -3
Hing powder.       -1/2 tsp
Turmeric powder.-1/2tsp
Ginger.                 - a small piece
Curry leaves.        -1 spring
Urad dal.               -2 tsp
Chana dal.             -1tsp
Grated Coconut.    -1/2cup or Desiccated Coconut
Lemon.                  - 1
Salt.                       - to taste
Coconut oil.           -1tbsp

Instructions:-

1). Peel the outer skin of fully grown raw bananas and boil in sufficient water for 3 minutes and keep aside to cool. Once cooled grate the boiled bananas using grater with big holes and keep aside.

2). Peel, wash and finely chop onion and keep aside.

4). Peel, wash and chop a small piece of ginger and keep aside.

5). Wash and chop green chillies into small pieces and keep aside.

6). Broke dry red chillies into small pieces and keep aside.

Method:-

1). Heat 1tbsp coconut oil in a wide bottom kadai and add urad dal and chana dal and saute well.When dals starts to change its colour splutter mustard seeds and saute well.

2). Add dry red chillies, green chillies, ginger and curry leaves into the kadai and fry in oil on low flame.

3). Add finely chopped onion and saute well till the onion becomes translucent.

4). Add required salt, turmeric powder and hing powder into the kadai and mix well.

5). Add grated coconut or desiccated coconut and mix well.

6). Add grated banana pieces into the kadai.

7). Sprinkle 2tbsp of water and mix the grated banana pieces with all the ingredients in the kadai on low flame.

8). Chop one lemon and squeeze lemon juice to the Vazakkai podimas in the kadai and mix well.Saute well and cook for 2 minutes on low flame and switch off the flame.

9). Transfer the Vazhakkai Podimas to a serving bowl.A very tasty Vazhakkai Podimas is ready to serve as a side dish with steamed rice and rasam.

Instant Gooseberry Chutney

A healthy, delicious and easy to make instant gooseberry chutney made with raw gooseberries adding green chillies, ginger, lemon juice and other ingredients, goes well with rice.

The following ingredients are needed to prepare Instant Gooseberry Chutney.

Ingredients:-

Raw Gooseberries. -3
Green Chillies.        -2
Ginger.                     - a small piece.
Chilly powder.         -1/2 tsp
Hing powder.           -1/4 tsp
Salt.                          - to taste
Lemon juice.             -1 tsp
Coconut oil.               -2tsp

Instructions:-

1). Wash and chop raw gooseberries into small pieces and discard the seeds.

2). Wash green chillies and chop into small pieces and keep aside.

3). Peel, wash and chop ginger into very a small pieces and keep aside.

Method:-

1). Grind the chopped raw gooseberries in a mixer grinder along with chopped green chillies, ginger, chilly powder, hing powder and required salt to a smooth paste without adding water.

3). Transfer the ground gooseberry chutney to a small bowl.

3). Add 1 tsp of lemon juice and 2 tsp of coconut oil into the ground gooseberry chutney in the bowl and mix well.

Instant Gooseberry Chutney is ready to serve.

Mashingapathiye Polo (Muringayila Dosa)

Masingapathe polo / Muringayila dosa is a Konkani style instant spicy drumstick leaves dosa made with tender drumstick leaves (moringa leaves) and can be served as a breakfast dish or as a tea time snack. Mashinga Pathiye Polo recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Masingapathiye Polo / Muringayila Dosa.

Ingredients:-

Tender Drumstick leaves. - a small bunch
Tamarind juice.                 - 2tbsp
Hing powder.                     -1/4 tsp
Salt.                                    - to taste

Coconut oil.                        - for roasting dosa

For grinding Coconut Masala paste:-

Raw Rice.            -1cup
Grated Coconut.  -1 cup
Dry Red chillies.  - 5 or Chilly powder. -1tsp
Turmeric powder. - 1/4tsp

Instructions:-

1). Clean and seperate the tender drumstick leaves from its branches.Remove the small twigs and small branches attached to the drumstick leaves. Wash the leaves in water and drain water completely and keep aside.

2). Wash and soak raw rice in water for 5 hours. Drain the soaked water and grind the soaked raw rice along with grated coconut, dry red chillies (or chilly powder) and turmeric powder to a smooth paste adding very little water.Transfer the ground batter to a bowl. Soak a small piece of tamarind in little warm water, squeeze and extract tamarind juice.Add tamarind juice, hing powder and required salt into the ground batter and mix the batter well.

3). Add washed and cleaned drumstick leaves into the batter.

4). Mix the batter with a ladle.The consistency of the batter is semi thick and add water according to the consistency. No need to ferment the batter.Now the dosa batter is ready to take drumstick leaves dosa.

Method:-

1). Heat a dosa tawa on medium flame and apply little coconut oil on the tawa.

2). Mix the batter with a ladle and take a ladle full of batter.

3). Pour the ladle of batter on hot tawa.

4). Spread the batter evenly on hot tawa and make a thin or thick round dosa.

5). Cover and cook the drumstick dosa for 4 minutes on medium flame or till the base of the dosa is roasted well and becomes golden colour.

6). Open the lid and pour little oil on all sides of the dosa. Flip the dosa with a flat spatula to cook the other side till golden colour.

7). When both sides are roasted well remove the roasted drumstick leave dosa from hot tawa with flat spatula and transfer to a serving plate. Repeat the process and make drumstick leaves dosa with the remaining batter. Or you can keep the remaining dosa batter in the refrigerator for further use.

A tasty and healthy Mashingapathiye Polo/ Drumstick leaves Dosa/ Muringayila Dosa is ready to serve hot.

Udid Ani Chanya Dali Polo / Chana Dal Dosa

Chana dal Dosa also known as Udid ani Chanya dali Polo in Konkani is a healthy and crispy dosa made with chana dal and urad dal and can be served with spicy pickle or chutney. Crispy Chana dal Dosa recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Udid ani Chanya Dali Polo/ Chana Dal Dosa.

Ingredients:

Chana dal.      -1cup
Urad dal.         -1/2 cup
Green chillies. - 3 (finely chopped)
Ginger.             - a small piece (chopped)
Salt.                  - to taste
Ghee / Oil         - for roasting

Instructions:-

1). Wash and soak urad dal and chana dal in water seperately for 6 hours. Drain the soaked water from urad dal and grind the soaked urad dal to a smooth paste without adding water.Transfer the ground urad dal batter to a vessel.

2). Drain the soaked water from chana dal and grind the soaked chana dal to a smooth paste without adding water. Transfer the ground chana dal batter to the same vessel.

3). Mix both the batter in the vessel together using your hands and make a normal dosa batter consistency.

4). Add required salt, finely chopped green chilly and finely chopped ginger into the mixed ground batter in the vessel. Mix again and keep aside the batter to ferment for 6 hours.

Method:-

1). Heat a dosa tawa on medium flame and sprinkle little water on hot tawa.

2). Mix the fermented batter with a ladle.Take a ladle of batter and pour it on the dosa tawa and immediately spread it evenly using the back of the ladle to make a thin dosa. Pour little ghee or oil on the sides and around the dosa and cook on low flame.

3). Flip the dosa with a flat spatula to cook the other side and roast till crisp.

4). When both sides are roasted well flip it back and transfer the chana dal dosa to a serving plate.

5). Repeat the process and make thin and crispy chana dal dosa with the remaining batter.

A healthy and tasty Udid ani Chanya dali Polo / Chana dal Dosa is ready to serve with spicy pickle or chutney.

Kozhikal (Tapioca Finger Fritters)

Kozhikkal / Kappa Porichathu / Tapioca Finger Fritters is a deep fried Thalassery street food in Malabar, Kerala made with tapioca and is served as a tea time snack.Deep fried tapioca fritters looks like fried chicken legs, hence this snack is called Kozhikal or Kozhikkal. Kozhikal recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Kozhikal (Tapioca Finger Fritters).

Tapioca.                                  - 200gm
Red chilly powder.                 -1tsp
Turmeric powder.                  -1/4 tsp
Hing powder.                         -1/2tsp
Garam masala powder.          -1/2tsp
Gram flour (Chickpea flour).- 4 tbsp
Rice flour.                              -1 or 2tbsp
Green chilly.                           -1
Ginger.                                   - a small piece
Garlic.                                    -3 cloves
Curry leaves.                         -1spring
Salt.                                       - to taste
Water.                                    - as required
Curry leaves for garnishing. - 2 spring (optional)
Oil.                                        - for deep frying.

Instructions:-

1). Chop and remove the outer skin of tapioca and wash well. Chop the tapioca into medium thin 1or 2 inch strips (slices) lengthwise.

2). Wash the chopped Tapioca pieces and keep them in water for 5 minutes.

3). Wash and chop green chilly into very thin round pieces and keep aside.

4). Peel, wash and crush a small piece of ginger and keep aside.

5). Peel, chop and crush garlic cloves and keep aside.

6). Wash and finely chop curry leaves and keep aside.

Method:-

1). In a mixing bowl add the thinly chopped green chilly pieces, crushed ginger, chopped and crushed garlic, finely chopped curry leaves, required salt, red chilly powder and turmeric powder.

2). Mix all the above ingredients using your finger tips and keep aside the mixture to marinate for 5 minutes.

3). Add gram flour (chickpea flour), rice flour and hing powder to the mixture in the mixing bowl and mix with all the ingredients using your hands.

4). Add required water little by little into the flour mixture and make a semi thick batter.

 

 5). Add garam masala powder into the batter and mix with all the ingredients in the mixing bowl.

6). Drain water completely from the chopped tapioca slices and add them into the batter in the mixing bowl.

7). Mix the tapioca slices well using your hand till the batter nicely coated with the tapioca slices and keep aside to rest for 3 minutes.

8). Heat oil in a pan on high flame for deep frying.Once the oil is hot lower the flame to medium heat.Take 4 or 5 batter coated tapioca slices from the bowl and keep its ends in between your fingers and gently press together with your fingers and slid it into the hot oil.Deep fry them in batches till crispy on medium flame.

9). Toss in between with a slotted spoon to cook and become crispy on all sides.

10). Remove the deep fried and crispy tapioca fritters (Kozhikkal) from hot oil with a slotted spoon.

11). Transfer the deep fried tapioca finger fritters (Kozhikkal) to a tissue paper on a serving plate to absorb excess oil.

12). Repeat the process and deep fry all the batter coated tapioca strips till crispy on medium flame. Lastly fry 2 springs of curry leaves in hot oil to garnish (optional).

A tasty, crispy and delicious Kozhikal / Tapioca Finger Fritters are ready to serve with hot tea or coffee.