VEGETABLE DISHES
How to prepare Kerala Style Aviyal
Source Padhus Kitchen
http://www.padhuskitchen.com/2011/09/kerala-style-aviyal-recipe-kerala-avial.html
Serves
-(3-4)
Ingredients needed
Ash
gourd -3/4 cup
Cucumber
- 1 cup
Carrot
-1
Drumstick
-1
Beans
-6-7
Potato
-1
Raw
plantain -1
Raw
Mango - few pieces (5-6 medium size pieces)
Elephant
foot yam -100 grams
Curd
-2 tbsp
For the grinding
Grated
coconut - 1 cup
Cumin
seeds /Jeera - 1/2 tsp
Green
chilli -3
For the seasoning
Coconut
oil - 2-3 tsp
Curry
leaves - few
Preparation
Peel
the skin and cut all the vegetables into 2 inch long piece.
Coarsely
grind grated coconut, green chillies and cumin seeds. Keep it aside.
Method
Since each vegetable needs
different time for cooking, I cooked cucumber, plantain and ash gourd together
in a pan separately adding salt needed for that alone. When it is half cooked,
add chopped raw mangoes.
Pressure
cook the rest of the vegetables adding salt and turmeric powder for 2
whistles.You can cook in open pan also.The vegetables should be soft but not
mushy. (use very less water and cook)
Add
the grounded coconut paste and cook for a few minutes. Remove from flame.
Add
curd and mix well. Check for salt. Season with coconut oil and curry leaves.
It
is a fantastic side dish for rice and I love it with adai also.
Note - You can skip curd, if you
are adding raw mangoes or add according to the sourness you want. Since I love
curd, I have added very less quantity in-spite of adding raw mangoes.
Source : Padhus Kitchen
http://www.padhuskitchen.com/2011/09/kerala-style-aviyal-recipe-kerala-avial.html
Black Eyed Kidney Beans curry
Fry cinnamon stick, bay leaf and a few cloves in the pressure cooker. Ad chopped onions and fry until golden brown. Add a cup of chopped tomatoes and a spoon of salt, chilly powder and babas meat curry powder. Add two soup bowls of water and boil then add a cup of black eyed beans and close pressure cooker. Cook until beans are nice and soft.
Fry cinnamon stick, bay leaf and a few cloves in the pressure cooker. Ad chopped onions and fry until golden brown. Add a cup of chopped tomatoes and a spoon of salt, chilly powder and babas meat curry powder. Add two soup bowls of water and boil then add a cup of black eyed beans and close pressure cooker. Cook until beans are nice and soft.
Deep fried Bendi or Bitter Gourd or
Mushrooms:
Deep Fried Bhindi
Deep Fried Bitter Melon
heat oil and add
bendi or bitter gourd when half fried add chilly powder and salt and cover with
lid. Remove lid and fry dry. Add some
tinned tomato to make it a bit tangy
Fried Long Beans with just Salt
Buy fresh tender long beans and cut them to one inch long pieces. Add oil in a wok and add cut long beans when Oil is HOT. Add a pinch of salt and Stir fry until beans is cooked.. Simplest dish ever yet so yummy.
Masoori Dhal
Ma's Masoori Dhal
Boil Masoori dhal in pressure cooker. Fry onions, garlic & green chilly in a wok and add five spices to it and add to dhal add salt to taste. Add Fresh Coriander leaves .
Thoor Dhal and Tomato:
Dhal and Tomato
Boil Thoor Dhal Onions and tomato in a pressure cooker. Garnish in ghee with mustard seeds, dry chilly and Urud dhal (Black Gram). Add salt to taste and mash the dhal soft before garnishing.
Potato Wedges Daddu's style:
Cut fresh potatoes into wedges. Heat oil in a wok and fry wedges until crisp and brown. Add salt and chilly powder and mix thoroughly and allow to fry a bit more. Cover with a lid so the potato cooks in its own steam. Serve hot hot. These wedges are crisp on the outside and soft on the inside and once you start you cannot stop until the dish has disappeared.
Bendi Curry:
Add mustard seeds and fenugreek to two table spoons of hot oil and add a chopped onion and fry golden then add a tin of diced tomatoes, tumeric, chilly powder and salt. Stir a few minutes and then add water. Add whole bendis when the gravy boils. Mix tamirind in hot water and add to gravy. Cook until bendis are soft. Simmer on low heat for a while.
Chottakkas – Chanagapappu Beans Mudha
Beetroot Leaves with Dhal ( Red Lentils )
Fry three finely diced onions, and finely cut ginger and garlic in a wok. When onion is caramalised add a cup of Masoori Dhal (Red Lentils) and fry for a couple of minutes.
Potato Wedges Daddu's style:
Daddu's Magical Potato wedges
Bendi Curry:
Add mustard seeds and fenugreek to two table spoons of hot oil and add a chopped onion and fry golden then add a tin of diced tomatoes, tumeric, chilly powder and salt. Stir a few minutes and then add water. Add whole bendis when the gravy boils. Mix tamirind in hot water and add to gravy. Cook until bendis are soft. Simmer on low heat for a while.
Chottakkas – Chanagapappu Beans Mudha
CHANNA DHAL & BEANS
INGREDIENTS
- channa dhal – 1 cup
- beans or karamani – ¼ kg
- turmeric powder- ½ tsp
- chilli powder – 2 tsp
- salt to taste
- oil- 3 tbsp
- mustard – 1 tsp
- onion – 1 cut into fine bits
METHOD
- cook the channa dhal with turmeric powder &onion
- mash it a bit
- then to this add beans or karamani- cut into 1”piece after removing the fibre well
- then add chilli powder & salt & allow the vegetable to cook in the dhal
- now heat oil in a pan,add mustard when it crackles add the dhal with the beans- drain the water- if in excess use it for making rasam
- fry well- it should not be very dry i.e should be semi solid
Beetroot leaves with Red Lentil Dish
Fry three finely diced onions, and finely cut ginger and garlic in a wok. When onion is caramalised add a cup of Masoori Dhal (Red Lentils) and fry for a couple of minutes.
Red Lentil added to caramalised onion and fried
Leaf stems finely chopped and rinsed thoroughly
Finely chopped Beetroot leaves
Add chopped beetroot stem to wok and stir
add chopped beetroot leaves last and a cup of water
Ready to eat
Beetroot Chops
Wash beetroot well and scrape the skin off. Cut te beetroot into quarters and then slice the quarters.
In two table spoons of oil fry three sliced onions, diced ginger and garlic and a whole green chilly and a teaspoon of whole pepper ( may be two teaspoons if you like it hotter) . When onion is caramalised add a table spoon of poppy seeds and three table spoons of fresh grated coconut and fry for a couple of minutes. Remove the the lot and blend it into a paste.
Add two table spoons of Oil in a fresh wok and fry Bay leaf, Cinnamon sticks and cloves. Next add the paste and fry a bit more. Next add sliced beetroot and a cup of water and a teaspoon of salt.
Cook first on High heat and then close wok with a lid and slow cook on low heat. Taste a piece to make sure beetroot is cooked soft
Remove the lid and allow the dish to dry a bit .
An amazing dish where you taste the sweetness of the beetroot, caramalised onions & garlic and grated coconut and the heat from the chilly, pepper corns and ginger.
Here is a Finger Licking Dish
Chick Peas and Capsicum:
Chops two large onions fine and fry in two table spoons of olive oil. Caramalise. Add ground ginger and garlic paste and a table spoon of curry powder. Add a tin of tinned cooked chick peas and stir well. Add chopped up capsicum and a teaspoon of salt. Cover with lid and allow capsicum to cook in low heat in its own steam. Remove when capsicum tastes sweet and delicious and chick peas is soft but not mushy.
Chops two large onions fine and fry in two table spoons of olive oil. Caramalise. Add ground ginger and garlic paste and a table spoon of curry powder. Add a tin of tinned cooked chick peas and stir well. Add chopped up capsicum and a teaspoon of salt. Cover with lid and allow capsicum to cook in low heat in its own steam. Remove when capsicum tastes sweet and delicious and chick peas is soft but not mushy.
Jeyathhamm's Brinjal ( Egg Plant ) Fry
Fry Cinnamon sticks, Bay leaf and cloves in oil. Add Chopped Onions and Green chilly and fry until onions is caramalised. Add Chopped Brinjal and a few tomatoes and fry add salt and tumeric powder. Grind poppy seeds and grated fresh coconut into a paste and stir it in with the Brinjal when it has fried well
Fried Green Bananas
Rmove the skin first and then cut the banana into about 2 inch slices. Grind pepper and garlic and keep it aside.
Add oil to the wok and add sliced bananas and ground pepper and garlic. Add turmeric powder and salt to tase and keep frying until golden brown and crisp.
Fry Cinnamon sticks, Bay leaf and cloves in oil. Add Chopped Onions and Green chilly and fry until onions is caramalised. Add Chopped Brinjal and a few tomatoes and fry add salt and tumeric powder. Grind poppy seeds and grated fresh coconut into a paste and stir it in with the Brinjal when it has fried well
Fried Green Bananas
Rmove the skin first and then cut the banana into about 2 inch slices. Grind pepper and garlic and keep it aside.
Add oil to the wok and add sliced bananas and ground pepper and garlic. Add turmeric powder and salt to tase and keep frying until golden brown and crisp.
Simple Pumpkin, Zuccini, fresh Tomato and Brocoli-Celery soups.
Pumpkin Soup
Cauliflower Soup
Chop up two large onions and caramalise ( optional -add chopped up or ground ginger and garlic). Add chopped up vegetable add a table spoon of salt and a glass of water and boil until fully cooked. Remove from stove and blend mixture into a nice thick and creamy soup. Serve hot hot in bowl with a dollop of sour cream or thick yoghurt.
Baked potato :
Cut large potatoes into 10mm thick rings with skin and half boil. Remove boiled potatoes strain the water and coat with oil sprinkle with salt or chicken salt and stick it in the oven.
Cut large potatoes into 10mm thick rings with skin and half boil. Remove boiled potatoes strain the water and coat with oil sprinkle with salt or chicken salt and stick it in the oven.
Mashed potatoes:
Peel potaoes and cut into medium pieces. Boil water and add chopped potatoes to boiling water for 20 to 30 minutes. Potatoes must be soft but not disintegrate. Strain the water, add butter to the hot potato and mash using potato masher. Add salt to potato to suit say a teaspoon. Add a cup of hot milk boiled in the microwave and keep mashing until nice and soft with no lumps.. Yummy.
Peel potaoes and cut into medium pieces. Boil water and add chopped potatoes to boiling water for 20 to 30 minutes. Potatoes must be soft but not disintegrate. Strain the water, add butter to the hot potato and mash using potato masher. Add salt to potato to suit say a teaspoon. Add a cup of hot milk boiled in the microwave and keep mashing until nice and soft with no lumps.. Yummy.
Potato Hash browns:
Preheat oven to 200 degrees. Place large potatoes in oven for about 20 minutes. Remove and skin the potatoes and then shred and sprinkle salt and mix it. Make pattes of the shredded potatoes and deep fry.
Traditional Spicy & Crispy Potato ( Avva's Style)
Add some oil to the wok and add a teaspoon of mustard seeds wait until they pop then add two table spoons of split Urud Dhal, three dry red Chillies and some curry leaves and prepare the garnish. Add Potato halves with skin ( if Spuds) or potato cut into quarters if larger potato and stir and allow to fry in the oil. Then on low heat cover the wok with a lid and this will allow the potato to cook in its own steam. Remove the lid after say ten minutes and then fry the Potato until it dries up and gets a crispy outer.
Preheat oven to 200 degrees. Place large potatoes in oven for about 20 minutes. Remove and skin the potatoes and then shred and sprinkle salt and mix it. Make pattes of the shredded potatoes and deep fry.
Traditional Spicy & Crispy Potato ( Avva's Style)
Add some oil to the wok and add a teaspoon of mustard seeds wait until they pop then add two table spoons of split Urud Dhal, three dry red Chillies and some curry leaves and prepare the garnish. Add Potato halves with skin ( if Spuds) or potato cut into quarters if larger potato and stir and allow to fry in the oil. Then on low heat cover the wok with a lid and this will allow the potato to cook in its own steam. Remove the lid after say ten minutes and then fry the Potato until it dries up and gets a crispy outer.
