Taro Stem Curry / Chembu Thandu Curry.

Taro stem curry/ Colocasia stem curry/ Chembu thandu curry is a very tasty and easy to prepare curry made with taro stems adding asafoetida. Taro stem/ colocasia stem is known as chembin thandu in Kerala.Taro stem curry goes well with rice.

The following ingredients are needed to prepare Taro Stem Curry / Chembu Thandu Curry

Ingredients:-

Taro stems.       -5
Dry red chilly.  -4
Asafoetida.       -1tsp
Mustard seeds. -1tsp
Oil.                   -2 tsp

Instructions:-

Peel and remove the outer skin of taro stems. Chop the taro stems into small pieces and wash well in water.Keep aside.

Method:-

1). Heat 2tsp oil in a wide bottom pan. Splutter mustard seeds. Add dry red chilly broken bits and fry in oil for a second. Add asafoetida into the pan and mix well.

2). Add chopped taro stems, required salt and 3/4 cup of water into the pan. Cover and cook taro stem pieces till soft on low flame. Saute in between. Once the taro stem pieces are cooked switch off the flame.

A very tasty and aromatic Taro Stem Curry/ Colocasia Stem Curry/ Chembu Thandu Curry is ready to serve hot with rice.

Baby Corn Tomato Curry

Baby corn tomato curry is a very tasty and easy to prepare side dish made with tender baby corn and ripe tomatoes goes well with chapathi, parotta, phulkas and rice.

The following ingredients are needed to prepare Baby Corn Tomato Curry.

Ingredients:-

Tender Baby corn.-10
Onion.                  -1large
Tomato.                -3 large
Garlic.                  -5 cloves.
Green chillies.      -3
Curry leaves.        -1sprig
Turmeric powder  -1/4 tsp
Red chilli powder.-1tsp
Coriander powder.-1tsp
Gara masala.         -1/2 tsp
Cumin seeds.        -1tsp
Tomato ketchup.   -2 tsp
Salt.                       -to taste
Oil.                        -2 tbsp
Ghee.                     -1tsp

Instructions:-

Chop tender baby corn into small slices. Finely chopped onion. Half sit green chillies. Chop garlic into thin lengthy pieces.Chop tomatoes into small pieces.Keep aside.

Method:-

1). Heat 2 tbsp oil in a wide bottom pan and splutter cumin seeds.Add thinly chopped garlic, half slit green chillies and curry leaves into the pan and saute well.

2). Add finely chopped onion and required salt into the pan and saute well till onion becomes translucent.

3). Add chopped baby corn pieces into the pan. Sprinkle little water and mix well.Cover and cook the baby corn for 4 minutes on low flame and saute well in between.

4). Add chopped tomatoes into the pan and saute well till soft.

5). Add turmeric powder, red chilly powder, coriander powder and garam masala powder into the pan and saute well.

6). Add tomato ketchup and mix with all the ingredients in the pan. Cook for 2 minutes on low flame. Lastly add 1tsp ghee into the pan and mix well. Switch off the flame.

Baby Corn Tomato Curry is ready to serve hot with chapathi, phulka, parotta or rice.

Kerala Style Taro Root Curry / Chembu Curry

Taro root curry/ Chembu curry is a Kerala style coconut masala curry made with taro roots.The mustard shallot seasoning and roasted coconut gratings makes the curry more tasty. Kerala Style Taro Root Curry/ Chembu Curry recipe is given below with step by step photos. Taro root is known as Chembu in Kerala.

The following ingredients are needed to prepare Kerala Style Taro Root Curry / Chembu Curry.

Ingredients:-

Taro roots.             -2 large
Red chilly powder.-1tsp
Turmeric powder.  -1/4tsp
Water.                    -as required
Salt.                       -to taste

For grinding Coconut Masala Paste:-

Grated coconut.-1cup
Cumin seeds.    -1tsp
Green chillies .  -3
Garlic cloves.    -5

For Seasoning:-

Mustard seeds. -1tsp
Dry red chillies.-2
Shallots.            -10
Curry leaves.     -1sprig
Coconut oil.       -2 tsp

For Roasting coconut:-


Grated coconut.-2 tbsp
Coconut oil.      -1tsp

Instructions:-

1). Remove the outer skin of taro roots. Chop the taro roots into medium cubed pieces. Wash the chopped taro roots in water 2 to 3 times and keep aside.

2). Grind grated coconut, cumin seeds, green chillies and garlic cloves to a smooth paste without adding water. Keep aside the ground coconut masala paste.

Method:-

1). In a wide bottom vessel add the chopped taro root pieces. Add turmeric powder, red chilli powder, required salt and 2 cup of water into the pan.Boil and cook the chopped taro root pieces till soft.

2). Add ground coconut masala paste into the vessel.

3). Add 1/2 to 3/4 cup of water into the vessel and mix with the cooked taro root pieces and make a gravy consistency.Cook the gravy on low flame for few minutes and switch off the flame.

4). Heat 2 tsp coconut oil in a small pan for seasoning and splutter mustard seeds. Add dry red chilly broken pieces, thinly sliced shallots and curry leaves into the pan and saute well on low flame till the shallots become little golden brown.Switch off the flame.

5). Pour the mustard shallot seasoning into the taro root curry in the vessel and mix well.

 

6). In the same small pan heat 1tsp coconut oil. Add 2 tbsp grated coconut into the pan and roast well till it becomes golden brown. Switch off the flame.Pour the roasted coconut grating into the taro root curry in the vessel and mix well.

 Transfer the taro root coconut curry to a serving bowl.

Very tasty Kerala Style Taro Root Curry / Chembu Curry is ready to serve with rice.

Robusta Banana Jaggery Halwa

 Robusta banana jaggery halwa is a delicious and easy to prepare sweet dish made with ripe robusta bananas, jaggery and ghee fried cashew nut pieces.Robusta Banana Jaggery Halwa recipe is given below with step by step photos.

The following ingredients are needed to prepare Robusta Banana Jaggery Halwa.

Ingredients:-

Ripe Robusta Banana. -5
Jaggery crushed.          -3/4 cup
Cashew nuts  chopped.-2 tbsp
Ghee.                           -4 tbsp

Instructions:-

1). Peel the skin of  ripe robusta bananas and chop them into small pieces. Put the chopped ripe robusta banana pieces in a blender and blend them to a smooth paste.

2). In a vessel add grated jaggery and add little water. Boil and melt the jaggery.

3). Filter the jaggery syrup to remove the impurities and keep it in a bowl.

Method:-

1). Add 2 tbsp ghee in a wide pan and fry the cashew nut pieces in ghee till golden colour. Remove the fried cashew nuts from pan and transfer to a plate.

2). In the same pan add ripe robusta banana paste and stir well in ghee for 2 minutes.

3). Add filtered jaggery syrup into the pan.

4). Mix the robusta banana paste to the jaggery syrup and boil on medium flame.

5). Boil and keep stirring the banana jaggery mixture till it becomes thick.

6). Once the banana jaggery mixture starts to become thick add ghee fried cashew nut pieces into the pan and mix well.

7). Add 2 tbsp ghee into the pan and stir the mixture to prevent it from sticking to the bottom of the pan.

8). When the banana jaggery halwa mixture becomes thick switch off the flame.

9). Grease a steel plate with little ghee and pour the thick banana jaggery halwa mixture to the greased plate. Level the top of the halwa using a flat spatula and keep aside the robusta banana jaggery halwa to cool.

10). Once cooled slice the robusta banana jaggery halwa into small pieces.

Robusta Banana Jaggery Halwa is ready to serve.

Ash gourd Mor Kuzhambu / Mor Kuzhambu

 Ash gourd mor kuzhambu / Mor kuzhambu is a curd based ash gourd curry made with ash gourd  cooked with ground coconut masala paste and goes well with rice. Ash gourd Mor Kuzhambu recipe is given below with step by step photos.

The following ingredients are needed to prepare Ash gourd Mor Kuzhamb /Mor Kuzhambu.

Ingredients:-

Ash gourd.           -2 cup chopped
Turmeric powder.-1/2 tsp
Water.                  -as required
Curd.                   -3/4 cup
Salt.                     -to taste

For grinding Coconut Masala Paste:-

Grated coconut.  -2 tbsp
Toor dal.             -2 tsp
Coriander seeds. -1tsp
Cumin seeds.      -1/2 tsp
Fenugreek seeds.-1/4 tsp
Green chillies.    -2 slit
Ginger chopped. -1tsp
Coconut oil.        -1tsp

For Seasoning:-

Mustard seeds.-1tsp
Dry red chilly. -2
Curry leaves.   -1sprig
Coconut oil.    -1tsp

Instructions:-

1). Cut and remove the outer skin and seeds of ash gourd. Chop the ash gourd into small pieces. Wash well and keep aside the chopped ash gourd pieces.

2). Heat 1tsp oil in a small pan and roast coriander seeds, cumin seeds and fenugreek seeds (methi seeds) on low flame. Add slit green chillies and chopped ginger pieces into the pan and saute well. Switch off the flame and keep aside the roasted ingredients to cool.

3). Wash and soak 2 tsp toor dal in water for 30 minutes.

4). Grind the roasted coriander seeds, cumin seeds, fenugreek seeds, green chillies and ginger along with soaked 2 tsp toor dal and 2 tbsp grated coconut to a smooth paste. Keep aside the ground coconut masala paste.

Method:-

1). In a wide bottom vessel add the chopped ash gourd pieces, turmeric powder, required salt and 1cup of water. Boil and cook ash gourd pieces till soft on low flame.

2). Add ground coconut masala paste into the vessel.

3). Add 3/4 cup of water into the vessel and mix the ground paste with the cooked ash gourd pieces and boil on low flame.

4). Add 3/4 cup whisked curd into the vessel.

 5). Mix well and heat the curry for few seconds and switch off the flame.

 6). Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds. Add broken dry chilly and curry leaves into the pan and saute well in oil for a second and switch off the flame.

7). Pour the above seasoning into the mor kuzhambu in the vessel.

8). Mix well and transfer the ash gourd mor kuzhambu to a serving bowl.

Ash gourd Mor Kuzambu / Mor Kuzhambu is ready to serve with rice.

Stuffed Green Chilly Fry/ Masala Mirchi Fry.

Stuffed green chilly fry/ Masala mirchi fry is a very tasty and spicy side dish made with deseeded slit green chillies and spice masala powder.Stuffed Green Chilly Fry/ Masala Mirchi Fry recipe is given below with step by step photos..

The following ingredients are needed to prepare Stuffed Green Chilly Fry / Masala Mirchi Fry.

Ingredients:-

Green chillies.       -8 or 10
Turmeric powder.  -1/2 tsp
Red chilly powder.-1/2 tsp
Coriander powder. -1tsp
Jeera powder.         -1/2 tsp
Garam masala.       -1tsp
Fennel powder.      -1/2 tsp
Asafoetida.            -1/4 tsp
Amchur powder.    -1tsp
Water.                     -2 tsp
Salt.                        -to taste
Oil.                         -1tsp
Oil for frying.         -2 tbsp

Instructions:-

1). Wash little large green chillies and pat dry with a cloth. Keep aside the cleaned green chillies.

2). In a bowl add red chilli powder, turmeric powder, coriander powder, jeera powder, fennel powder, garam masala powder, asafoetida, amchur powder, required salt and mix well.Add 1tsp oil into the bowl and mix together all the spice powders in the bowl.Keep aside the spice masala powder.

Method:-

1). Take 8 or 10 cleaned large green chillies. Slit the green chillies lengthwise keeping the stem and the tip part.Remove the seeds from slit green chillies using a knife. Keep aside the deseeded slit green chillies.

2). Add 2 tsp water into the spice masala power and make it a little thick masala paste for filling. Stuff the thick spice masala paste inside all deseeded slit green chillies.

3). Keep the masala stuffed slit green chillies on a plate.

4). Heat 2 tbsp oil in a frying pan on medium flame. Place the masala stuffed green chillies and fry on low flame. Keep the stuffed portion of the green chilly on top and fry in oil.Then flip turn the stuffed green chillies to fry on the other side until brown.

5). Once the colour of the stuffed green chillies changes to brown and cooked on all sides, remove it from oil and transfer to a serving plate.

Stuffed Green Chilly Fry/ Masala Mirchi Fry is ready to serve with meal.

Aloo Paratha

 Aloo Paratha is a breakfast dish made with wheat flour stuffed with boiled and cooked potato masala mixture.Aloo Paratha can be served with potato masala or curd.Aloo Paratha recipe is given below with step by step photos.

The following ingredients are needed to prepare Aloo Paratha.

Ingredients:-

Wheat flour.-1 cup
Ghee.           -1tsp
Salt.             -a pinch
Water.          -as required
Ghee.           -for roasting

For Stuffing Potato Masala

Potato.                   -2
Cumin seeds.         -1tsp
Green chillies.        -2
Ginger garlic paste.-1tsp
Onion.                     -1
Turmeric powder.    -1/4 tsp
Red chilly powder.  -1/2 tsp
Coriander powder.   -1/2 tsp
Jeera powder.           -1/2 tsp
Garam masala.         -1/2 tsp
Coriander leaves.      -few
Salt.                           -to taste
Oil.                            -1tbsp

Instructions:-

Boil 2 potatoes with skin in sufficient water till soft. Peel and mash the boiled potatoes and keep aside. Heat 1tbsp oil in a wide pan and splutter cumin seeds. Add finely chopped green chillies and saute well. Add ginger garlic paste and saute well. Add finely chopped onion and required salt and saute well till onion turns soft and translucent.Add turmeric powder, red chilly powder, coriander powder, jeera powder and garam masala powder into the pan and saute well. Add finely chopped few coriander leaves into the pan. Mix well and cook for 2 minutes.Add boiled and mashed potatoes into the pan. Stir well and cook till the mixture becomes thick and switch off the flame. Potato masala is ready for stuffing.

Method:-

1). In a mixing bowl add wheat flour,1tsp ghee and little salt and mix well. Add required water little by little into the bowl and knead the flour and make a soft dough.Keep aside the dough for 30 minutes to rest.

2). After 30 minutes knead the dough again.

3). Make lemon size dough balls.Roll each dough balls into small round thick poori. Keep lemon size portion of potato masala on each rolled poori.

4). Gather all sides of the each rolled poori to cover the potato masala stuffing inside the poori and seal the tip.

5). Press the tip and dust the stuffed poori with little wheat flour.

6). Place the stuffed poori on a rolling board and roll it into little thick and round paratha. Roll the  remaining stuffed pooris using rolling board and keep aside the rolled paratha.

7). Heat a tawa and keep the rolled paratha on it and roast on medium flame till puffed up on both sides.

8). Add little ghee over the paratha. Flip and roast paratha on both sides till crispy and little brown spot appears on it.Remove the roasted aloo paratha and transfer to a plate.

 9). Roast the remaining rolled paratha adding ghee and transfer to a plate.

10). Very tasty  Aloo Paratha is ready to serve.

Try the recipe and enjoy the tasty aloo paratha with potato masala or curd.