Broccoli chutney

Hello everyone,

Broccoli chutney is a healthy and delicious chutney. It is packed with iron, fiber and Vitamin C. It tastes great when served with idli or dosa.

Here is the recipe for 4 servings.

Ingredients:

Broccoli -  1 bunch

Water - 2 cups

Urad dal - 1/2 tsp

Chana dal - 1 tbsp

Tamarind - 1/2 tsp

Green chili - 1 or 2

Hing  a pinch

Salt as required

Oil - 1 tbsp

To temper:

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Split urad dal - 1/2 tsp

Curry leaves - 4-5 nos

Pre-preparation:

1. Pluck the broccoli florets into small pieces. Boil the water in a vessel with salt. Cook the florets for 5-6 mins until stem turns soft.

2. Strain them in a colander and keep the florets aside.

Method:

1. Heat oil in a pan, add chana dal, urad dal, little tamarind,  green chili according to spice level and a pinch of hing. Fry till dal turns golden brown and transfer it to blender.

2. Add cooked broccoli and salt to blender. Grind it to a smooth paste. Transfer it to a bowl. 

3. Heat oil in another small pan, add mustard seeds, urad dal. When mustard seeds splutters, add curry leaves. 

4. Switch off the stove and add it to chutney. 

5. Broccoli chutney tastes great when served with idli or dosa. 

Keerai Chola Masiyal

Hello everyone,

Keerai chola masiyal | Spinach corn curry is a tasty side dish made with spinach, coconut, cooked moong dal and some corn kernals.

I got a chance to taste this at Kathakali Kerala restaurant in kirkland. It was inviting but my son did not like it as it had smoky flavor. I liked the idea of adding corn to the spinach. I wanted to replicate the same and tried to make it with my own recipe without the smoky flavor. To my surprise my son liked it very much. 

Here is the recipe which is good enough for 3-4 servings.

Ingredients:

Spinach - 1 bunch

Water - 3 cups

Coconut - 1/4 cup

Green chili - 1 or 2

Moong dal - 1/4 cup 

Turmeric powder - 1 pinch

Coconut oil - 1 tsp

Mustard seeds - 1tsp 

Curry leaves - 4-5 nos

Sweet corn kernels - 1/4 cup

Hing a pinch

Salt as needed

Method:

1. Pressure cook the moong dal with a pinch of salt, turmeric powder and water for 1 whistle. Mash the cooked dal and keep it ready.

2. Chop the stem and wash the spinach nicely for 3-4 times to remove the sand particles. 

3. Boil 3 cups of water in a pan. When it comes to rolling boil, switch off the heat and add the spinach. Allow the leaves to be in hot water for a minute.

4. Take them out and put them in ice cold water. This helps to retain the color.

5. Transfer the blanched spinach to a blender. Add coconut, green chili and grind it to smooth paste. 

6. In a heavy bottomed pan heat coconut oil, add mustard seeds. Once it splutters, add curry leaves, hing and corn kernels. Fry for couple of mins. 

7. Now add the ground spinach paste, cooked moong dal and mix well. Add little water to adjust the consistency. Reduce the heat, allow it boil for 3-4 mins and then switch off the heat.

8. Keerai chola masiyal is ready to serve with hot rice. 

Note: 

1. Add extra green chili, if you want it to be more spicy. 

Ash gourd mor kootu

Hello everyone,

Ash gourd mor kootu is a traditional palakkad style dish which is very similar to Aviyal. Aviyal is a mix of veggies but in mor kootu just ash gourd/ poosanikai is used. The base coconut paste for aviyal and mor kootu are the same. 

I got this recipe from my aunty. When I was talking to her over phone, I casually asked her what's the lunch. She said mor kootu and I was wondering what is mor kootu. Her daughter(my akka) shared the recipe and I tried it the very next day. 

Ash gourd mor kootu can be prepared within 20 mins of time. This can be severed as a main dish for lunch along with vatha kuzhambu or as a side dish with Adai. 

Ingredients:

Ash gourd or poosanikai - 2 - 2.5 Cups

Grated coconut - 1/4 cup + 1 tblsp

Green chili - 1 or 2 

Beaten curd - 1/4 cup

Coconut oil - 1.5 tsp

Curry leaves - 4-5 leaves chopped

Water - 2 tbsp 

Pre-preparation:

1. In a mixie jar or blender, add coconut, green chili and water. Grind it to a smooth paste.

Method:

1. Cook the chopped ash gourd with salt and little water in a heavy bottomed vessel.

2. When it is half cooked add the ground coconut paste and cook until it is combined well. Adjust the salt if required. 

3. Switch off the stove and allow it to cool. Add the beaten curd and mix well. 

4. Add coconut oil and curry leaves to the kootu. Give it a stir. 

5. Mor kootu is ready to serve with steamed rice. 

Notes:

1. Ash gourd itself leaves water when cooked so be careful in adding water for cooking. 

2. Make sure ash gourd is not overcooked otherwise it will become mushy. 

3. Do not boil the kootu once the curd is added. 

Whole wheat biscuit

Hello everyone, 

Whole wheat biscuits are crispy with nutty flavor. I used organic brown sugar to prepare this biscuit. It is an eggless biscuit so I used extra butter to get the desired texture and taste. These are very easy to make with simple ingredients which we have in our pantry. 

I always need a biscuit to dip in my coffee. Me and SV tried avoid added sugar for a month. I was craving for some biscuit or cookie for my daily coffee. Almost all the cakes, cookies and biscuits we buy from store are made of refined wheat flour(maida/all purpose flour) and refined white sugar. I wanted to try baking biscuits which are healthy so I baked these with whole wheat flour and organic brown sugar. Of course, this recipe has added sugar but it is far better than regular refined sugar. This turned out to be very crispy and delicious. 

Here is the recipe.   

Ingredients:

Whole wheat flour - 1 cup

Baking powder - 1/4 tsp

Baking soda - 1/4 tsp

Brown sugar - 1/4 cup

Milk - 2 tbsp

Butter - 1/3 cup(room temperature)

Chopped cashews - 2 tbsp

Salt - 1/4 tsp

Method:

1. Pre heat oven to 350 degree F. Line a baking tray with parchment paper and set aside. 

2. In a large bowl mix butter and sugar together with the help of hand mixer or whisk. Combine well and keep it aside. 

3. In another bowl mix wheat flour, baking soda, baking powder and salt. 

4. Slowly add wheat flour mix to the sugar and butter. Combine well.

5. Add milk and chopped cashews. Mix well to form a firm dough. 

6. Flatten the dough and roll it to 1/4 inch thick using rolling pin. 

7. Cut them into small round shapes. Make a pattern on top.

8. Place the cut dough on a lined baking tray. Bake the biscuits for 18-20 mins.  

9. Let it cool down completely to get crispy biscuit.  

Notes:

1. Replace brown sugar with Jaggery if you do not have brown sugar. 

2. Store in an air tight container so that it lasts for at least 3 weeks.