Thursday, September 30, 2010

Payar Mezhukkupuratti (Yard Long Beans Stir-fry)

Payar or Yard long beans is available in light green and dark green versions. It's stir fry with onions is one of my favorites.
Recipe courtesy: Sree's Recipes

Wednesday, September 29, 2010

Baked Macaroni and Cheese

I had some leftover cheddar cheese in the refrigerator and decided to make the classic macaroni  and cheese. This is the baked version of mac and cheese. It tasted really great. Next trial will be the stove-top version.
Recipe courtesy: Kathy Maister's

Tuesday, September 28, 2010

Padavalanga Parippu Thoran (Snake Gourd n Lentil Stir-Fry)

The lentil used for this thoran is kadala parippu or chana dal (split chickpeas without skin). This is the first time I'm trying this combination and loved it.
Recipe courtesy: Welcome to Yum World

Monday, September 27, 2010

Punjabi Bhindi Masala (Okra / Lady's Finger Fry)

This is Punjabi style bhindi masala where okra is fried with onion, tomatoes and spices. It is served as a side dish with roti or chapathi.
Recipe Courtesy: Honey What's Cooking

Thursday, September 23, 2010

Pavakka Theeyal (Bitter Gourd in fried coconut gravy)

To cooked bitter gourd, fried coconut gravy and other spices are added to make this curry.  Bitter gourd could be shallow fried in oil first and then cooked to reduce the bitterness to some extent.
Recipe courtesy: Sangeetha's Kothiyavunu

Wednesday, September 22, 2010

Idichakka Thoran (Tender Jackfruit Stir-fry with Coconut)

Idichakka (tender jackfruit) thoran is a delicious treat and is a favorite of majority of Keralites. The outer green skin of tender jackfruit is removed and then the whole fruit, including the tender seeds, could be used for making thoran. If fresh idichakka is not available, canned or frozen versions could be found in Indian grocery stores.
Recipe courtesy: Shn's Mishmash
I followed Shn's recipe except that I used garlic generously like my mom does.

Monday, September 20, 2010

Green Peas Masala

This is the Kerala version of green peas masala where coconut milk is used to get rich creamy gravy. Cream or whole milk or cashew nut paste also can be used, while some prefer the plain dish without any added creaminess. This can be made with either fresh (dry) or frozen green peas (I prefer fresh)  and is usually served with chapathi, roti, parotta, idiyappam, appam etc.
Recipe courtesy: Veena's Curry World