Multivitamin Leaves Dal Curry/ Chakramuni Dal curry

Multivitamin leaf is known as madhura cheera and veli cheera in malayalam. Multivitamin leaf is also known as Chakramuni. Multivitamin dal curry /chakramuni dal curry is a very tasty and easy to prepare coconut masala curry adding tur dal and goes well with rice. The following ingredients are needed to prepare Multivitamin Leaves Dal Curry/ Chakramuni Dal curry
Ingredients:
Multivitamin leaves -1 or 2 cup
Tur dal /pigeon peas.-1/2 cup
Grated coconut. -1/2 of a coconut
Dry red chilly. -5
Turmeric powder. -1/4 tsp
Urad dal. -1/2 tsp
Mustard seed. -1/2 tsp
Fenugreek seeds. -a pinch
Salt. - to taste
Coconut oil. -2 tsp

Instructions:
Wash and pressure cook tur dal adding enough water until soft. Grind grated coconut along with dry red chilly and turmeric powder to a smooth paste without adding water. Wash multivitamin leaves in water and drain water completely from it and finely chop the washed multivitamin leaves. Keep aside.

Method:

1). Heat 2 tsp coconut oil in a pan and add urad dal and saute well. Splutter mustard seeds and fenugreek seeds (methi seeds).

2). Add washed and drained multivitamin leaves into the pan and saute well. Add required salt and required water into the pan. Cover and cook multivitamin leaves till soft.

3). Add cooked tur dal into the pan and mix with cooked multivitamin leaves.

4). Add freshly ground coconut masala paste into the pan and mix with the cooked multivitamin leaves and tur dal mixture. Cook until water is absorbed and the curry becomes thick. Switch off the flame. Transfer the multivitamin leaves dal curry to a serving bowl.

Multivitamin Leaves Dal curry / Chakramuni Dal Cirry is ready to serve hot with rice.

Aval Laddu / Poha Laddu

Aval laddu / poha laddu is a very easy to prepare sweet snack made with red aval / red flattened rice. The following ingredients are needed to prepare Aval Laddu / Poha laddu.

Ingredients:
Red Poha./Aval-2 cups
Peanuts.            -1/2 cup
Pottukadala.     -1/2 cup
Sugar.               -1/4 cup
Cardamom.       -2
Ghee.                 -2 tsp
Cashew nuts.     -5
Grated coconut. -1 cup
Vanilla essence. -1 tbsp
Ghee.                 - 2 tbsp

Method:
1). Heat a pan and dry roast red aval / red poha (red flattened rice) until crisp and keep aside. In the same pan dry roast peanuts and pottukadala (roasted gram dal) separately. In a mixie jar add dry roasted poha, dry roasted peanuts and dry roasted pottukadala and grind together to a fine powder.

2). Grind sugar and cardamom to a fine powder.

3). Heat 2 tbsp ghee in a pan and fry cashew nuts.

4). In a mixing bowl add ground poha peanut pottukadala powder mixture, ground sugar cardamom powder, grated coconut, vanilla essence and fried cashew nuts along with ghee. Mix together all the ingredients in the mixing bowl using your hand and shape it into small round balls.

Aval Laddu / Poha Laddu is ready to serve as a sweet snack. 

Coriander Baby Corn / Kothamalli Baby Corn

Kothamalli baby corn / Coriander baby corn is a deep fried snack and can be served as a starter. The following ingredients are needed to prepare Kothamalli Baby Corn / Baby Corn Coriander Starter.
Ingredients:
Baby corn.          -400 gms
Coriander seeds. -1 tbsp crushed
Coriander leaves.-2 tbsp chopped
Coriander stems. -2 tbsp chopped
Spring onion.      -3
Onion.                 -1
Garlic cloves.      -10
Green chilly.        -3
Chilly flakes.       -1/2 tsp
Turmeric powder.- a pinch
Kashmiri chilly powder.-1tsp
Garam masala.    -1tsp
Chat masala.        -1tsp
All purpose flour. -1tbsp
Corn flour.            -1 tbsp
Pepper powder.     -1tsp
Ketchup.                -2 tbsp
Lemon.                  -1/2
Salt.                       - to taste
Oil.                         -1 tbsp
Oil.                         -for frying
Water. -2 tbsp +1/4 cup

Instructions:
Blanch baby corn along with turmeric powder and required salt and keep aside. In a mixing bowl add all purpose flour, corn flour, pepper powder, chopped coriander stems, required salt and 2 tbsp of water and mix well. Add blanched baby corn and mix well. Deep fry the baby corn mixture in hot oil. Keep aside the fried baby corn.

Method:
1). Heat 1tbsp oil in a wide bottom pan. Add coarsely crushed whole coriander seeds, chilly flakes, thinly chopped garlic cloves, thinly chopped green chilly and saute well.

2). Add finely chopped onion into the pan and saute well until onion turns translucent. Add 2 tbsp ketchup, 1tsp kashmiri red chilly powder and mix with 1/4 cup of water.

3). Keep the heat to high flame and add the fried baby corn, chat masala, garam masala and salt into the pan and toss well on high flame.

4). Add finely chopped spring onion and finely chopped coriander leaves into the pan and toss again. Lastly squeeze 1/2 lemon and toss well.

Delicious Coriander Baby Corn / Kothamalli Baby Corn is ready to serve as a snack or starter. 

Spinach Corn Paneer Rice

Spinach corn paneer rice is a variety rice made with spinach, paneer, corn and rice. The following ingredients are needed to prepare Spinach Corn Paneer Rice.
Ingredients:
Spinach chopped.-1 cup 
Corn.              -1/2 cup
Rice.               -1 cup
Paneer.            -100gms
Onion.             -1
Garlic cloves.  -2 
Green chilly.    -3 slit
Fennel seeds.   -1 tsp
Cumin seeds.   -1/2 tsp
Ghee.               -1 tbsp
Pepper powder.-1/2 tsp
Salt.                 -to taste

Method:
1). Cook the rice and keep aside.

2). In a pan add 2 tsp oil and add cubed paneer pieces sauteed with turmeric powder, cumin powder and chilly powder until crisp on all sides. Keep aside.

3). Heat ghee in a pan. Add cumin seeds, fennel seeds and saute well. Once splutter add garlic cloves and green chilly. Saute well until raw smell goes away.

3). Add onion and saute well until onion becomes translucent. Add corn and saute well. Add spinach and saute well. Add required salt. Mix well and cook until all water from spinach is absorbed .

4). Add cooked rice and fried paneer pieces and mix well. Add pepper powder and mix well. 

Spinach Corn Paneer Rice is ready to serve hot.   

Tofu Burji / Scrambled Tofu

 Tofu burji is a very tasty and easy to prepare scrambled tofu and can be served as a side dish with rice or roti. The following ingredients are needed to prepare Tofu Burji
Ingredients:
Tofu.                   -200 gm
Onion.                 -1
Tomato.               -1
Green chilly.        -1
Curry leaves.       -few
Cumin seeds.       -1 tsp
Fennel seeds.       -1 tsp
Turmeric powder -1/4 tsp
Red chilly powder.-1 tsp
Coriander powder. -2 tsp
Pepper powder.      -1/2 tsp
Garam masala.       -1 tsp
Lemon.                   -1
Salt.                        - to taste
Oil.                          -1 tbsp
Coriander leaves.- hand full

Method:
1). Heat 1 tbsp oil in a pan. Splutter cumin seeds and fennel seeds. Add thinly chopped green chilly and few curry leaves into the pan and saute in oil. Add finely chopped onion and saute well until onion turns translucent.

2). Add thinly chopped green chilly, turmeric powder, red chilly powder, coriander powder and saute well until raw smell goes.

3). Add finely chopped tomato into the pan and saute well and cook until tomato becomes soft.

4). Crush the tofu and add it into the masala mixture. Add required salt, garam masala and a handful of finely chopped coriander leaves and mix well.

5). Add lemon juice and pepper powder and mix well. Switch off the flame and transfer the scrambled tofu /tofu burji to a serving bowl.

Tofu Burji / Scrambled Tofu is ready to serve with rice, or roti.

Palak Vada

 Palak vada is a deep fried crispy teatime snack made with chana dal, finely chopped palak leaves, onion, green chilly, ginger and other ingredients.The following ingredients are needed to prepare Palak Vada.

Ingredients:
Palak leaves. -2 cup chopped
Chana dal.     -1 cup
Onion.           -1
Green chilly.  -2
Ginger.           -a small
Garlic cloves .-2
Fennel seeds. -1/2 tsp
Asafoetida.    -1 tsp
Salt.               - to taste
Oil.-for deep frying

Instructions:
1). Wash palak leaves and remove the thick stems from it and finely chop the palak leaves. Chop ginger and green chilly into thin pieces. Crush garlic cloves. Finely chop onion. Keep aside.

2). Wash and soak chana dal in enough water for 4 hours. Drain and keep aside 2 tbsp of soaked chana dal separately from it. Grind the remaining soaked chana dal coarsely without adding water.

Method:-
1). In a mixing bowl add the coarsely ground chana dal. Add thinly chopped green chilly, thinly chopped ginger, crushed garlic cloves, finely chopped onion, fennel seeds, asafoetida and required salt into the mixing bowl and mix with the coarsely ground chana dal paste.

2). Add finely chopped palak leaves into the mixing bowl and mix with the coarsely ground chana dal paste mixture. Add 2 tbsp soaked chana dal which is kept aside into the mixing bowl. Mix all the ingredients in the mixing bowl until combined and make a thick chana dal palak leaves mixture.

3). Taka a small portion of the thick chana dal palak leaves mixture in your hand and make it a ball shape.Then slightly press it to get the vada shape. Repeat the process and make vada shape with the remaining chana dal palak mixture.

4). Heat enough oil in a kadai for deep frying. Drop the vada shape into hot oil and deep fry them on medium flame in small batches until golden brown and crisp.Flip and turn the vadas in hot oil using a slotted spoon to cook all its sides.

5). When the vadas become crisp and golden colour remove the fried palak vadas from hot oil and transfer to a serving plate.

Crispy Palak vadas are ready to serve with a cup of hot tea or coffee.

Hara Bhara Kabab

 Hara Bhara Kabab is a healthy and nutritious vegetarian snack made with blanched spinach leaves, boiled green peas and boiled potatoes mixed with gram flour, grated paneer, herbs and spices shaped into flattened round patties and shallow fried in oil on flat tawa until crisp and golden colour on both sides.

The following ingredients are needed to prepare Hara Bhara Kebab.
Ingredients:
Blanched spinach.-1cup
Boiled green peas.-1/2 cup
Green chilly.         -2
Boiled potatoes.    -2
Paneer grated.       -2 cup
Ginger garlic paste. -1 tbsp
Besan/gram flour. -2 tbsp
Chat masala.         -1 tsp
Garam masala.      -1/4 tsp
Salt.                      - to taste
Cashews halved.  -few
Oil. -1tbsp for greasing the tawa.

Instructions:
1). Rinse spinach leaves (palak) in water and drain water from it. Immerse the drained spinach leaves in boiled water for 2 minutes to blanch the leaves. Put the blanched spinach leaves in cold water to retain its green colour. Then place the blanched spinach leaves in a colander to drain water completely from it. Squeeze and finely chop the blanched spinach leaves and keep aside.

2). Boil green peas in enough water till soft and drain water from it and keep aside. 

3). Finely chop green chillies and keep aside..

4). Grate paneer with a grater and keep aside.

5). Boil potatoes with skin in enough water. Peel and mash the boiled potatoes with a potato masher and keep aside. 

6). In a pan roast gram flour (besan) and stir on low flame until it changes its colour. Keep aside the roasted gram flour.

Method:
1). In a mixer grinder add finely chopped blanched spinach leaves, boiled green peas, finely chopped green chillies and blend to a smooth paste without adding water.

2). In a mixing bowl add the ground spinach green peas green chilly paste mixture, grated paneer, boiled and mashed potatoes, ginger garlic paste, roasted gram flour, chat masala, garam masala and required salt. Mix well and bring together the kabab mixture.

3). Apply little oil on your palm and take a medium size portion of the kabab mixture and shape it into flattened round medium size patties. Place a halved cashew in the center of each kabab patti and gently press it to stick in the kabab.

4). Heat a flat nonstick tawa on medium flame and spread 1 tbsp of oil all over the hot tawa using an oil brush. Place the kabab on hot tawa and fry them on medium flame.

5). When one side of the kabab is golden brown gently turn over each kabab using a flat spatula to fry the other side until golden brown. Fry the kababs on tawa in batches. Remove the crispy kabab from tawa and transfer to a tissue paper.

Hara Bhara Kabab is ready to serve with green chutney or tomato ketchup.

Raw Red Apple Pickle

Red apple pickle is a quick to make spicy and tangy instant pickle made with raw red apples. Red apple pickle goes well with curd rice, dosa, idli or appam..The following ingredients are needed to prepare Raw Red Apple Pickle.

Ingredients:

 Red Apple. -1 or 2

Kashmiri chilly powder.-1tsp

Turmeric powder.-1/4 tsp

Asafoetida. -1/2 tsp

Apple cider vinegar. -1tsp

Salt. -to taste

Oil. -1tsp

Method:
1). Wash fresh and firm red apples in water. Pat dry the washed red apples with a clean cloth and chop them into small pieces along with its outer red skin.

2). In a mixing bowl add the chopped red apple pieces. Add a pinch of salt and mix with the red apple pieces and keep aside for 2-3 minutes to rest.

3). Add kashmiri red chilly powder, turmeric powder and asafoetida into the mixing bowl and mix with the chopped red apple pieces.

4). Add apple cider vinegar into the mixing bowl and mix well using a spoon until everything is combined

5). Add 1tsp oil over the red apple pickle and mix well. Transfer the instant raw red apple pickle to a serving bowl and keep aside for 2 hours.

A delicious Raw Red Apple Pickle is ready to serve. with curd rice, dosa, idli or appam. 

Jackfruit Seeds Potato Drumstick Masala Curry

Jackfruit seeds potato drumstick curry is a very tasty coconut masala curry and goes well with rice. The following ingredients are needed to prepare Jackfruit seeds Potato Drumstick Masala Curry.
Ingredients:
Jackfruit seeds.-20
Potato               -2 medium
Drumstick.       -1

Salt.                  -to taste  

Water.                -as needed

For grinding Coconut Masala Paste:
Grated coconut.     -1/2 coconut
Red chilly powder.-1 tsp
Turmeric powder.  -1/2 tsp

For Tempering:
Urad dal.       -1 tsp
Mustard sees.-1 tsp
Methi seeds.  -8 seeds only
Shallots.        -10 finely chopped
Coconut oil.  -1 tbsp

Instructions:
1). Peel the outer white skin of jackfruit seeds using a knife. Soak the peeled jackfruit seeds in water over night. Scrap the outer brown skin of the soaked jackfruit seeds using a knife and wash well. Chop the cleaned jackfruit seeds into two halves length wise.

2). Peel and chop potatoes into small pieces. Pressure cook the chopped jackfruit seeds along with chopped potatoes adding 1 & 1/2 cup of water for 3-4 whistles. Keep aside the cooked jackfruit seeds potato mixture along with cooked water.

3). In a mixer grinder add grated coconut, red chilly powder, turmeric powder and grind to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

Method:
1). Chop drumstick into 1&1/2 inch lengthy pieces. In a cooking pan cook the chopped drumstick piece adding 1 cup of water until soft.

2). Add cooked jackfruit seeds potato mixture into the cooking pan and mix with the cooked drumstick piece. Add required salt and mix well. Boil on low flame for 2 minutes

3). Add ground coconut masala paste into the cooking pan. Add cooked water and mix the ground masala paste with cooked drumstick and cooked jackfruit seeds potato mixture. Cook for 3-4 minutes on low flame. Stir well in between and switch off the flame.

4). Heat 1tbsp coconut oil in a small pan for tempering. Add urad dal and saute in oil. Splutter mustard seeds and a few methi seeds. Add finely chopped shallots and saute in oil until soft and translucent. Add curry leaves and fry in oil. Switch off the flame

5). Pour the tempering into the jackfruit seeds potato drumstick masala curry in the cooking pan and mix well.

Jackfruit Seeds Potato Drumstick Masala Curry is ready to serve with rice. 

Palak Dosa / Konkani style Spinach Dosa

Palak Dosa is a Konkani style spicy spinach dosa made with tender palak leaves adding raw rice, grated coconut, dry red chillies and turmeric powder. Palak dosa can be served for breakfast or dinner without any side dish.Palak Dosa recipe is with step by step photos.

The following ingredients are needed to prepare Palak Dosa.
Ingredients:
Tender Palak Leaves -2 cups chopped
Raw Rice.                 -2 cup
Grated coconut.        -1 cup
Dry Red chillies.       -6
Turmeric powder.      -1/4 tsp
Tamarind.                  -a small piece
Salt.                           - to taste
Coconut oil.- for roasting palak dosa.

Method:
1). Soak raw rice in water for 3 hours. Drain and add the soaked raw rice in a mixer grinder and grind it along with grated coconut, dry red chillies and turmeric powder to a smooth and little thick batter adding little water. Transfer the ground dosa batter to a vessel.

2). Soak a small piece of tamarind in 1/4 cup of water in a small bowl for 5 minutes. Squeeze the soaked tamarind in water. Add the sqeezed tamarind water into the ground dosa batter and mix well.

3). Wash and finely chop palak leaves and add it into the ground dosa batter in the vessel.

4). Mix the finely chopped palak leaves into the ground dosa batter. Add required salt and mix well..

5)..Mix everything using a ladle.Fermentation is not needed. Dosa batter is ready for making  palak dosa.

6). Heat a cast iron dosa tawa on medium flame and apply little coconut oil on hot dosa tawa.Take a ladle of batter and pour it on hot tawa and spread it using the back of the ladle and make a round palak dosa.

7). Cover the palak dosa with a lid and cook on low flame for 2-3 minutes.

 

8). Open the lid and apply little coconut oil all over the palak dosa using an oil brush.

 

9)..Flip the palak dosa using a flat spatula to cook the other side for 2-3 minutes on low flame until little crisp.

 

10). Once the palak dosa is roasted well on both sides remove it from tawa using a flat spatula and transfer to a serving plate. Repeat the process and make crispy palak dosa with the remaining ground palak dosa batter.

 

You can keep the remaining ground palak dosa batter in the refrigerator for next day use. The ground palak dosa batter will stay good in the refrigerator for a few more days.Crispy  Palak Dosa is ready to serve hot without any side dish for breakfast or dinner. 

 

Try the recipe and enjoy the konkani style palak dosa.

Jackfruit Kinnathappam / Ponsa Godu Sandan

Jackfruit kinnathappam is known as Ponsa godu sandan in konkani. It is a sweet steamed rice cake made with deseeded ripe jackfruit bulbs, raw rice, grated coconut, jaggery and cardamom powder. Ponsa godu Sandan /jackfruit kinnathappam can be served as a sweet evening snack.

The following ingredients are needed to prepare Ponsa Godu Sandan / Jackfruit Kinnathappam.
Ingredients:
Ripe Jackfruit bulbs.-10 deseeded
Raw rice                 -1 and1/4 cup
Grated coconut.      -1 cup
Grated jaggery.       -1/4 cup
Cardamom powder.-1/4 tsp
Water.                      -very little
Salt.                         -a pinch
Ghee.-for greasing the cake pan

Method:
1). Wash and soak raw rice in water for 3 hours. Drain and grind the soaked raw rice in a mixer grinder along with grated coconut, grated jaggery, deseeded ripe jackfruit bulbs and a pinch of salt to a little thick and little coarse idli batter like consistency adding very little water.

2), Transfer the coarsely ground jackfruit batter mixture to a bowl. Add cardamom powder into the ground jackfruit batter mixture and mix well.

3). Grease a cake pan with little ghee. Pour the ground jackfruit batter mixture in the greased cake pan.

4). Boil enough water in a steamer and place the cake pan with ground jackfruit batter mixture on the steamer plate. Cover the steamer with lid and steam cook the jackfruit batter mixture for 15 minutes on medium low flame.

5). Once done open the steamer and remove the steamed jackfruit kinnathappam / ponsa godu sandan from the steamer and keep it aside to cool. When cooled cut the steamed jackfruit kinnathappam / ponsa godu sandan in desired pieces.

Jackfruit Kinnathappam / Ponsa Godu Sandan is ready to serve as a sweet snack. 

Jeera Rice / Cumin Flavoured Rice

Jeera rice is a simple cumin flavoured rice made with basmati rice, cumin seeds and other spices. Jeera rice goes well with any side dish of your choice.The following ingredients are needed to prepare Jeera Rice /Cumin flavoured Rice..

 Ingredients:-

 Basmati rice.   -1 cup

 Cumin seeds.   -1tsp

 Butter.              -1tbsp

 Bay leaves.       -2

 Cinnamon stick,-1 small 

 Cloves.               -4

 Cardamom.         -2

 Black pepper.      -10 corns 

Salt.                      - to taste

Method:
1). Wash basmati rice in water and soak for 20 minutes. Drain and pressure cook the soaked basmati rice for 2 whistles adding 2 cups of water and switch off the flame.

2). Heat 1tbsp butter in a wide bottom pan. Add bay leaves, cinnamon, cloves, cardamom and black pepper corns into the pan and saute well for a minute on low flame.

3). Add cumin seeds into the pan and allow it to splutter. Add cooked basmati rice and required salt into the pan.

4). Mix all the ingredients in the pan and cover and cook on low flame for 2 minutes. Saute well  in between and switch off the flame.

5). Transfer the jeera rice to a serving plate.A very tasty Jeera rice / Cumin flavoured rice is ready to serve with any side dish of your choice. 

Edamame Coconut Stir Fry / Tender Soybean Stir Fry

Edamame is the young green soybeans rich in vitamins, minerals, fibers and are a good source of protein, iron and calcium. Edamame stir fry is easy to prepare tasty and healthy side dish made with edamame/ frozen boiled young soy beans goes well with rice or chapati.

The following ingredients are needed to prepare Edamame Coconut Stir Fry.
Ingredients:
Frozen edamame. -250 gm
Grated coconut.    -2 tbsp
Red chilli powder.-1/2 tsp
Mustard seeds.     -1tsp
Cumin seeds.       -1/2tsp
Salt.                      -to taste
Oil.                       -1tsp

Method:
1). Heat oil in a pan and splutter mustard seeds and cumin seeds.

2) Add frozen edamame beans, red chilli powder and required salt into the pan. Sprinkle little water and mix well. Cover and cook the edamame beans till done.

3). Add grated coconut and mix with all the ingredients in the pan and switch off the flame.

Edamame Coconut Stir Fry / Tender Soybean  Stir fry is ready to serve as a side dish with rice. 

Crunchy Green Apple Pickle

Green apple pickle is a crunchy and instant pickle made with little tangy green apples. The following ingredients are needed to prepare Crunchy Green Apple Pickle.
Ingredients:
Green apples small. -5
Red chilly powder.  -1 tbsp
Asafoetida.               -1 tsp
Mustard seeds.         -1 tsp
Fenugreek seeds.      -1/4 tsp
Salt.                          - to taste
Lemon juice.            -1 lemon
Coconut oil.              -3 tbsp

Method:
1). Wash and pat dry the green apples using a clean cloth. Chop the green apples into very small pieces along with its green skin and keep them in a bowl. Add required salt, red chilly powder, asafoetida into the bowl and mix with the chopped green apple pieces. Keep aside the chopped green apple chilly powder mixture for few minutes to rest.

2). Heat coconut oil in a pan. Splutter mustard seeds and fenugreek seeds (methi seeds).

3). Add chopped green apple chilly powder mixture and 1 tbsp of water into the pan and mix well for 2- 3 minutes on low flame.

4). Add lemon juice into the pan and mix everything on low flame till combined and switch off the flame.

5). Once cooled transfer the green apple pickle in a clean and airtight glass bottle.

Crunchy Green apple pickle is ready to use.You can keep the green apple pickle in the refrigerator to use it for a few more days. 

Black Eyed Peas Tomato Curry

Black eyed peas tomato curry is very tasty and easy to prepare curry made with black eyed peas adding tomato and finely chopped fresh coriander leaves that goes well with chapati and rice. The following ingredients are needed to prepare Black Eyed Peas Tomato Curry

Ingredients:
Black eyed peas .-1 cup
Tomato.               -1 big
Green chilly.        -3
Ginger chopped.  -1 tsp
Turmeric powder.-1/2tsp
Coriander leaves. - 2 bunches
Mustard seeds.     -1tsp
Curry leaves.        - few
Salt.                      - to taste
Coconut oil.          -1 tbsp

Instructions:
Wash and soak black eyed peas in water overnight. Drain and pressure cook the soaked black eyed peas for 2 whistles adding 1 cup of water. Keep aside the cooked black eyed peas along with little cooked water.

Method:
1). Heat coconut oil in a pan and splutter mustard seeds. Add chopped ginger and saute well. Add slit green chilly and curry leaves into the pan sauteed in oil for 2 seconds. Add turmeric powder and mix well.

2). Add the cooked black eyed peas along with little cooked water and required salt into the pan and saute well.

3). Add chopped tomato into the pan and mix well. Cover and cook tomato for 3 minutes on low flame.

4). Add finely chopped coriander leaves into the pan and mix with all the ingredients.Cover and cook for 2 minutes on low flame and switch off the flame.

Black Eyed Peas Tomato Curry is ready to serve with chapati or rice. 

Broccoli Garlic Pepper Stir Fry

 Broccoli garlic pepper stir fry is quick and easy to prepare healthy and nutritious stir fry.Broccoli is a green plant contains antioxidants and rich in vitamins and fiber and is good for digestion.

The following ingredients are needed to prepare Broccoli Garlic Pepper Stir Fry.
Ingredients:
Broccol.           -1
Garlic cloves.   -12 crushed
Pepper crushed.-1 tsp
Lemon juice.     -3 tsp
Mustard seeds. -1/2 tsp
Salt.                  - to taste
Coconut oil      .-1tsp

Method:
1). Chop the broccoli into small florets and wash them in water and drain the broccoli florets. Boil sufficient water in a steamer and place the chopped broccoli florets on the steamer plate. Cover the steamer with lid and steam cook the broccoli florets for 7 minutes on high flame. Open the steamer lid and transfer the steamed broccoli florets to a plate.

2). Heat coconut oil in a pan and splutter mustard seeds. Add peeled and slightly crushed garlic cloves into the pan and saute well until golden colour.

3). Add steamed broccoli florets into the pan and saute well.

4). Sprinkle required salt and crushed black pepper over the steamed broccoli florets. Mix everything for few seconds and switch off the flame.

5). Lastly add lemon juice over the broccoli garlic pepper stir fry.

Very tasty and healthy Broccoli Garlic Pepper Stir Fry is ready to serve. with rice,

Chakkakuru Muringakka Erissery / Jackfruit Seeds Drumstick Curry

 

Chakkakuru muringakka erissery also known as chakkakuru erissery is a kerala style jackfruit seeds curry adding drumstick and ground coconut masala paste and goes well with rice. Chakakuru Muringakka Erissery recipe is with step by step photos.

The following ingredients are needed to prepare Chakkakuru Muringakka Erissery /Kerala Jackfruit Seeds Drumstick Curry.
Ingredients:
Jackfruit seeds.-20 or 30
Drumstick.  -1
Green chilly.-2 half slit
Water.           - as needed
Salt.              - to taste

For grinding Roasted Coconut Masala Paste:
Grated coconut.   -1 cup
Chilly powder.     -1 tsp
Turmeric powder .-1/2 tsp
Coriander powder.-1 tsp
Coconut oil.          -1tsp

For Tempering:
Mustard seeds.    -1 tsp
Dry red chilly.     -1
Curry leaves.       -1 sprig
Shallots chopped.-10
Curry leaves.       -1 sprig
Grated coconut  . -1/4 cup
Coconut oil.         -2 tsp

Instructions:
1). Peel the outer white skin of jackfruit seeds and soak the peeled jackfruit seeds in water overnight.Then scrap and remove the outer brown skin of soaked jackfruit seeds using a kitchen knife and wash them in water.

2). Drain and chop the cleaned jackfruit seeds into two halves lengthwise. Pressure cook the chopped jackfruit seeds adding 1/4 tsp turmeric powder and 1 cup of water for 3-4 whistles. Keep aside the cooked jackfruit seeds.

2). Heat 1tsp coconut oil in a kadai and roast grated coconut until golden colour. Lower the flame and add turmeric powder, red chilly powder and coriander powder into the kadai and mix with the roasted coconut for 2-3 minutes and switch off the flame. Transfer the roasted ingredients on a plate to cool.

Once cooled add the roasted ingredients in a small mixer jar and grind together to a smooth paste adding little water. Keep aside the ground roasted coconut masala paste.

 

 Method: 

1). Peel the outer skin and chop drumstick into 2 inch lengthy pieces. In a cooking pan add the chopped drumstick pieces, half slit green chillies and 1 and 1/2 cup of water. Cover and cook the drumstick pieces until soft on medium flame.

  2). Add cooked jackfruit seeds and required salt into the cooking pan.

3). Add 1cup of water and mix the cooked jackfruit seeds and cooked drumstick pieces on low flame.

4). Add ground roasted coconut masala paste into the cooking pan.

5). Wash the small mixer jar with 1/2 cup of water and add it into the cooking pan and mx the ground roasted coconut masala paste with cooked drumstick pieces and cooked jackfruit seeds.

6). Boil the jackfruit seeds drumstick curry on low flame and switch off the flame.

7). Heat 2 tsp coconut oil in a small pan for tempering and splutter mustard seeds. Add dry red chilly broken pieces and curry leaves and saute well. Add thinly chopped shallots and saute well until golden colour. Add grated coconut and saute well. Add the tempering into the jackfruit seeds drumstick curry in the cooking pan.

8). Mix the tempering into the jackfruit seeds drumstic curry. Very tasty and aromatic chakkakuru muringakka erissery is ready to serve with rice.

Transfer the chakkakiru muringakka erissery to a serving bowl.

 Try the recipe and enjoy the Kerala style tasty jackfruit seeds drumstick erissery..

Spinach Tofu Chapati / Tofu Palak Roti

Spinach tofu chapati / Tofu palak roti is made with wheat flour, palak leaves and tofu. The following ingredients are needed to prepare Spinach Tofu Chapati / Tofu Palak Roti. 

Ingredients:
Spinach.-1 cup chopped
Tofu.          - 400 gm
Wheat flour.-3 cups
Water.          -as needed
Salt.             - to taste
Oil.              -2 tbsp

Method:
1). Wash and clean spinach (palak). In a mixer jar add cleaned spinach and tofu and grind to a smooth paste.

2). Transfer the ground spinach tofu mixture to a large bowl. Add wheat flour, required salt and oil into the mixing bowl. Mix well and knead it into a smooth and soft dough.

3). Divide the dough into equal portions and make dough balls. Roll each dough ball on a rolling board and make thin round rotis.

4). Heat a flat tawa and place the rolled roti on hot tawa. When small bubbles come on the top of the roti flip the roti to cook the other side. Cook the roti until brown spots appear on both sides. Remove the cooked roti from tawa. Repeat the process with the remaining dough balls.

Spinach Tofu Chapati / Tofu Palak Roti is ready to serve with dal or any side dish of your choice. 

Chana dal Raw Jackfruit Coconut Masala Curry

 Chana dal jackfruit coconut masala curry is very tasty and easy to prepare curry made with raw jackfruit adding cooked chana dal and freshly ground coconut masala paste and goes well with rice. The following ingredients are needed to prepare Chana dal Raw Jackfruit Coconut Masala Curry.

Ingredients:

Raw Jackfruit.   -500gm

Chana dal.          -1/2 cup

Grated coconut.  -1 cup

Dry red chilly.     -6

Turmeric powder.-1/4 tsp

Urad dal.              -1 tsp

Mustard seeds.     -1 tsp

Fenugreek /methi.-1/4 tsp

Water.                   -as needed

Salt.                      -to taste

Coconut oil.         -2 tsp

Method:
1). Wash and pressure cook chana dal on medium flame adding enough water to cook  for 5-6 whistles or until chana dal becomes soft. Switch off the flame and allow the pressure to release.naturally.

2). Cut and remove the outer green thorny skin of raw jackfruit. Chop the jackfruit into small pieces along with its raw bulbs, raw seeds, raw rags and middle core portion.

3). In a wide bottom pan add the chopped raw jackfruit pieces along with its raw bulbs, raw seeds, raw rags and middle cor portion. Boil and cook the chopped raw jackfruit pieces adding enough water until soft on medium low flame.

4). Add cooked chana dal and required salt into the pan and mix with the cooked jackfruit pieces.

5). In a mixer jar add grated coconut, dry red chilly, turmeric powder and grind to a smooth paste adding very little water. Add the ground coconut masala paste into the pan and mix with the cooked chana dal and cooked jackfruit pieces. Boil and cook the coconut masala curry for a few minutes and switch off the flame.

6). Heat 2 tsp coconut oil in a small pan for tempering. Add urad dal and saute well. Splutter mustard seeds and fenugreek seeds. Switch off the flame and pour the tempering into the chana dal jackfruit coconut masala curry in the pan and mix well.

Chana dal Raw Jackfruit Coconut Masala Curry is ready to serve with rice.