Friday, December 31, 2010

Pista Burfi (Pistachio Burfi)

The image of pista burfi in my mind is the one with a nice even green color. But today I realized that without the colorant it won't look that green, although it tasted the same. Also, I realized that saffron (kesar) has such a strong flavor that only a few strands are needed for the aroma that you are longing for (I think I added a little too much today)!!! That was a big relief for me after the shock that I had seeing the grocery bill for a small box of saffron :)
Recipe Courtesy: Lakshmi's Taste of Mysore

Thursday, December 30, 2010

Red Radish Greens Stir-fry (Poriyal / Thoran)

I never knew that radish greens are edible. There was some left over greens from the two bunches of red radish that I bought the other day. I was glad to know that the greens are edible and made this delicious stir-fry.
Recipe Courtesy: Padhus Kitchen

Wednesday, December 29, 2010

Red Radish Potato Stir-fry

This is a simple stir-fry with the small round red radish and potato. The bright red skin of the radish turns to pale red when cooked. Loved the yummy stir-fry.
Recipe Courtesy: Uma's Trendy Relish
Recently, I learned something very scary about potatoes. The sprouts that we see on potatoes that are stored for a long period of time are toxic and so are the green colored part (chlorophyll due to excessive exposure to sun) that we sometimes see on the inside of the skin of some potatoes. The flesh of such potatoes, if still firm, are edible, but care needs to be taken to completely remove the sprout or any green skin before cooking. Scary, huh, I never knew about it!!!

Tuesday, December 28, 2010

Kale Potato Stir-fry (Aloo Kale Sabzi)

This is the first time I'm trying kale (curly leaved Scots kale) and it tastes very similar to collard greens that I tried recently. This made me think, once wilted does all greens taste the same? Not really, huh! Potato and kale got together very nicely just like potato and spinach. The recipe that I followed calls for grinding roasted chana dal and coconut for gravy, but I left them as such because I wanted to make a crunchy dry curry.
Recipe Courtesy: Suganya's Tasty Palettes

Monday, December 27, 2010

Kerala Style Mussel Stir-fry (Nadan Kallummakkaya Stir-fry)

This is Kerala style mussel stir-fry which could be served as an appetizer or as a side dish. I used the New Zealand green shell mussel which is available in half shells in the frozen section of the grocery stores here. After defrosting, the flesh can be easily removed from the shell using a sharp knife.
Recipe Courtesy: Adukala Vishesham

Friday, December 24, 2010

Beef Ularthiyathu (Kerala Style Beef Stir-fry)


This is Kerala style beef ularthu where chopped marinated beef is cooked first and then stir fried with more spices. It could be served with both rice and chapathi.
Recipe Courtesy: Sarah's Vazhayila

Thursday, December 23, 2010

Cabbage Egg Stir-fry (Thoran)

Cabbage and egg is a great combination for thoran. This can be served as a side dish with rice or roti.
Recipe Courtesy: Lekshmi's Adukkala

Wednesday, December 22, 2010

Green Swiss Chard and Azuki Beans (Red Chori) Curry

I'm in love with swiss chard now which tastes very similar to amaranth. This time I bought the green swiss chard. It makes a good combination with azuki beans and the side dish could be served with rice or roti.
Recipe Courtesy: Annarasa Essence of Food...

Tuesday, December 21, 2010

Mixed Sprouts Stir-fry (Thoran)

This is a nutritious dish which could be served as a snack or side dish with rice or roti. Sprouts of green gram (moong), azuki beans (red chori), black chick pea and fenugreek are used for making this stir-fry.
Recipe Courtesy: Yummy O Yummy
Also participating in The Well Seasoned Cook's MLLA # 30

Monday, December 20, 2010

Carrot Thoran (Carrot Coconut Stir-fry)

Carrot thoran is a very nutritious and mildly sweet side dish that goes with rice. Sweetness can be reduced by adding more green chilli or red chilli powder. The recipe that I followed calls for the addition of shredded bell pepper which is an interesting twist. I'll try that next time.
Recipe Courtesy: Live to Eat

Friday, December 17, 2010

Celery Egg Stir-fry (Poriyal)

Celery is one of the very few vegetables that my son likes and this stir-fry is one of his favorites. Celery has a strong flavor and it makes a perfect combination with egg for a stir-fry.
Recipe Courtesy:

Thursday, December 16, 2010

Red Swiss Chard Sambar

A variation from the usual sambar that I make at home. I loved this leafy sambar too. Swiss chard gives a mild flavor to the sambar but it doesn't taste much different from the regular sambar since the taste of sambar mostly depends on the sambar powder that we add.
Recipe Courtesy: Daily Musings

Wednesday, December 15, 2010

Shrimp Korma (Prawn in Creamy Gravy)

This is a creamy shrimp korma in a yogurt-coconut-cashew gravy. This could be served as a side dish with idli, dosa, rice or roti.
Recipe Courtesy: Speciality Recipes From My(e) Kitchen

Tuesday, December 14, 2010

Collard Greens Thoran (Stir-fry with Coconut)

Collard Greens is a very healthy leafy vegetable rich in nutrients with medicinal values. It tastes very similar to drumstick leaves. I couldn't resist to try this thoran since I'm a fan of drumstick leaves.
Recipe Courtesy: From My Home Kitchen

Monday, December 13, 2010

Payar Thoran (Yard Long Beans Stir-fry with Coconut)

There are different varieties of Yard long beans (payar) which differ in color, size and apperance.This is a typical Kerala thoran with the dark green payar that we get in the grocery stores here.
Recipe courtesy: Malabar Spices

Friday, December 10, 2010

Gajar Ki Sabzi (Carrot Stir-fry with Milk)

This is Andhra style carrot stir-fry modified with a dash of milk. I made the dish really spicy to reduce the sweetness of carrot and the addition of milk did magic to this  delicious stir-fry.
Recipe Courtesy: Honey, What's Cooking

Thursday, December 9, 2010

Tomato Curry in Coconut Gravy

This is a simple tomato curry in coconut gravy. It could be served as a side dish with rice, idli or dosa.
Recipe Courtesy: Salt and Spice

Wednesday, December 8, 2010

Vazhuthananga Theeyal (Eggplant / Brinjal in roasted Coconut Gravy)

I found this pale green brinjal (like the one that we get in Kerala) in the grocery store here and grabbed one bagful for a theeyal. Just like any other theeyal, brinjals are cooked in tamarind juice along with ground roasted coconut and spices for making this delicious side dish.
Recipe Courtesy: Annita's My Treasure...My Pleasure

Tuesday, December 7, 2010

Red Swiss Chard Thoran (Stir-fry with Coconut)

Red Swiss Chard tastes very similar to Kerala's Red Cheera (Red Amaranth or Hopi Red Dye Amaranth or Chinese Spinach). I love greens and this stir fry forms a nutricious side dish with rice.
Recipe Courtesy: Sarah's Vazhayila

Monday, December 6, 2010

Ishtu (Potato Stew in Coconut Milk)

Ishtu or potato stew is another Kerala delight that is served with appam, chapathi etc. Potatoes are cooked in creamy coconut milk gravy along with a medley of spices. It's cousin is the vegetable stew where other vegetables are also added to the stew.
Recipe courtesy: Shn's Mishmash

Sunday, December 5, 2010

One Lovely Blog Award

Thanks to Soumya of Soumya's kitchen for sharing the One Lovely Blog Award with me. Soumya is a very active blogger with lots of  variety recipes, both veg and non-veg.

I would like to pass this award to 15 fellow bloggers: Yummy team, Kairali sisters, SarahPriya, Nithu, Mharo Priya, Aipi, AkilaSangeethaSantoshji, Vasavi, Gulmohar, Deepa Deb, Nitha and Suja

Friday, December 3, 2010

Chettinad Onion Tomato Chutney

This awesome onion tomato chutney from Chettinad is served with idli or dosa. Onion and tomatoes are stir-fried along with other spices and then pureed into fine paste with coconut milk. It is spicy, sour and sweet at the same time.
Recipe Courtesy: Shoba's Anubhavati

Thursday, December 2, 2010

Cherupayar Ularthiyathu (Whole Moong / Green Gram Stir-fry)

This is a Kerala style green gram stir fry. Green gram is cooked and then stir fried with onion and other spices. It forms a great combination with rice or kanji (plain rice porridge).
Recipe courtesy: My Treasure...My Pleasure

Wednesday, December 1, 2010

Mysore Sambar (Mysore Saaru)

Sambar is a popular side dish of South India. There are regional variations in the spices used and also in the method of preparation of Sambar. In Mysore sambar, a variety of spices and grated coconut are roasted and powdered to make the Sambar powder.
Recipe Courtesy: Foodie's Hope