31 October 2016

Bhindi ka salan - A special tangy Okra/lady's finger recipe


The main reason why I love bhindi a.k.a Lady'sfinger is that couple of years back ,I saved a few seeds from some mature lady's finger pods and they have been sooo loyal to me that year after year,all I have to do is put a nice foundation of soil and hide these seeds inside it and after a few days ,lo & behold - they break apart the soil and sprout back into life as if they were desperate enough to see me :D.

After a month or two they grow continuously and vigorously into beautiful yellow sunny flowers like a gift as if they are extremely happy to see me :P and then then thenn....they go green..and give me the fruit of my love and labor ...as fully grown lady'sfinger as if they wanted to be a part of me lol ..(Poor Jokes apart )....

However,if I ignored them,didn't take time to pick them on time ,they get sooo angry and mature and rough and tough that they are of no use...they become useless ..Out of service !


So,that's a special relationship I share with these green-y lady'sfinger ...they are special like that..enriching my vegetable garden ,my cooking and health....(I am so proud of them that I mention their presence at my home's backyard without a miss in every blog post related to okra :D )

So,beacuse of their graciousness and abundance in fresh produce , I am always in search of bhindi recipes .These are some lady'sfinger recipes Indian style that made it to my blog so far :
  1. Vendakka mezhukkupuratti/Okra stir fry in Kerala style
  2. Masaledaar Bhindi/Okra stir fry in Andhra style
  3. Achari Bhindi - Special Lady'finger stir fry in pickle flavor
 And today I am gonna share how to make bhindi ka salan recipe a.k.a a special okra recipe in a tangy curry -little sour little sweet .This Indian style Okra recipe goes really well with boiled rice ,chappathi,appam,idli ,dosa etc....Fingerlicking!

Bhindi ka salan 


Bhindi/Okra/Lady'sfinger - 150gm
Onion,chopped - 1/2 of big size
Tomato,chopped - 1 medium size
Peanut - 1 Tbsp
Sesame Seeds - 1 Tsp
Coconut,slices (You can also use grated or coconut powder instead) - 1 Tsp

Cumin seeds - 1 Tsp
Oil - 3-4 Tbsp
Broken red chillies - 1-2 nos.
Coriander powder - 1 Tbsp
Red chilli powder - 1 Tbsp
Turmeric powder - 1/2 Tsp
Jaggery powder - 1 Tsp
Tamarind - 1 Marble size 
Water - 1 1/4 cup
Salt to taste

Method: Please watch my video that will clearly guide you how to make this Bhindi recipe properly."Seeing is believing !"

You may or may not remove the skin of the peanuts.

I hope you will try this okra curry and fall in love with this lady and ask for those fingers ..I mean Lady's finger :0)) (PJ again !)...




27 October 2016

Kerala special mushroom stir fry recipe|Nadan Koon thoran


When I was little I was told not to touch any mushrooms that grew in the surrounding ,as it is a haven for snakes and I used to think ,that explains why it looks like an umbrella,probably an umbrella for snakes ! I used to just hate mushrooms -by looks and even by taste . I hardly ate any mushroom dishes . There is just one dish which I would give a shot though - Kerala special mushroom stir fry a.k.a koon thoran in Malayalam.

However, as I grew up I came to know the benefits of mushrooms like mushrooms are quite nutritious - are antibacterial,anti-inflammatory and antioxidants meaning they help a lot in reducing blood pressure,cholesterol,even blood sugar/diabetes,stress,enhance immune system ,aids in weight loss and helps in fighting cancers like breast cancer,prostate cancer as well .That's why Chinese medicines have used mushrooms immensely and effectively for centuries . (Credit :Organicfacts.net)


And the reason why I was told not to touch mushrooms is probably because a lot of mushrooms growing in wild which resembles the edible mushrooms are highly poisonous which can even lead to coma or death. It is suggested by the nutritionist  to buy mushrooms from reputed sources only ,that are well packaged at market .

DID YOU KNOW -Some fun facts about mushrooms :
(Credit:Sciencekids.co.nz and  100thmonkeymushrooms.com)

  • Mushrooms are fungus and have no chlorophyll,they don't need sunlight to grow ,they grow by extracting nutrients from dead /decaying plants etc .
  • Mushrooms have DNA that closely resembles to humans than plants. :O
  • Like human skin,when exposed to sunlight ,mushrooms can produce Vitamin D which rarely any plant does.
  • Mushrooms have 90%water content.
  • Mushrooms are also called "Toadstools" :D
  • A single portbella mushroom contains more potassium content than a banana.
  • There are special kind of mushrooms that can even glow in dark.
  • Mushrooms were used as natural dyes to dye wool and natural fibers.
Wow,that was quite a mushroom-o-pedia :P ....Interesting !

Anyways,I am gonna share how to make Kerala special mushroom stir fry with a coconut paste that goes well with boiled rice and any curry of your choice or as you wish :

Mushroom stir fry|Kerala koon thoran


Mushroom,(I used button mushroom) - 150 gm
Turmeric powder - 1 Tsp
Shallots,chopped - 1-2 nos.
Green chillies,chopped - 1-3 nos 
Curry leaves,a few
Coconut - 3/4 cup
Garlic,big - 1 no
Cumin seeds - 1 Tsp
Broken dry red chillies - 1-2 nos.
Coconut oil - 1 -2 tbsp
Salt to taste

Add a 1-2 Tsp of pepper powder to make it spicy mushroom stir fry.

Please check out my video that will show you how to make mushroom Kerala style at home :

Make room for this mush-y fungi ....

09 October 2016

Kerala Snack - Thattukada Parippu Vada |Kerala style Lentil Fritters

Parippu Vada a.k.a Lentil fritters are one of the famous snack in Kerala . When I think of or look at or eat a Parippu Vada ,what really gives me a nostalgic kick are the Kerala train stations ...During my childhood days ,whenever we visited our grandparents in Kerala during summer vacation,the sign that we reached Kerala or our destination was the mere sight of vendors rushing to every windows of the train compartments with a box of Parippu vadas or Pazham puris/Banana fritters and mere sound of them yelling "Vadai vadai Parippu vaddai " and me staring at those munchies with drooling mouth - in vain....Maa,paa didn't care to buy one :|


Second kick,I mean nostalgic kick I get are those Thattukadas/Chayakadas,you know small food joints in every nook and corner ,wherever you go in Kerala ,always have certain edible snacks in common,one among them are Nadan Parippu Vada ...I remember my grand paa would bring some hot crunchy parippu vadas covered in newspaper smeared with shadow of oil here and there and smelling snacks-from-heaven ,from the near by small shop sometimes during evening time or some guests would be nice enough to bring some....I loved them - both the guest and the Parippu Vadas of course :D

My hubby's fav-The Parippu Vada kodiyan hahah...Thx Hon for being the model of the day !;)
Third nostalgic not kick but hit I remember is that during college days,I was ragged by my seniors to say like those Parippu vada vendors in railway stations ,"Vadai Vadai Parippu Vadaiii" ...Oh well,I without any hesitation happily did what they asked for ;D....I was like (back of my mind ),Anything else -"Want me to make you a vada eh?" :D ..Poor chaps weren't that lucky !!:P

Anyways,today I am excited to share how to make an authentic Kerala special Thattukada Parippu Vada at home .

Thattukada Parippu Vada Recipe

Toor Dal/Split Pigeon Peas - 1 cup
Shallots,chopped - 10 Nos
Ginger,chopped - 2 inch piece
Green Chillies ,chopped- 1-2 Nos.(optional)
Broken Red chillies - 1-2 Nos.
Fennel Seeds - 1 Tsp
Curry Leaves,broken - A sprig
Turmeric Powder - 1 Tsp
Salt to taste 
Coconut Oil - 1-2 Cups

Method: Pls watch my video that will clearly demo how to make this nadan Parippu vada Thattukada style :

Note :
  1. You can also use Chana Dal/Split Bengal Gram instead of toor dal or even use half toor dal and half chana dal. Toor Dal will be easy to grind comparatively .
  2. Instead of shallots , you can use 1 chopped onion.
  3. What makes a Thattukada Parippu vada different and taste at par from the ordinary Parippu vada are the addition of red chillies and fennel seeds !

This Lentil fritters don't need any chutney or ketchup by their side .The best companion and accompaniment to these Kerala special lentil fritters are just a piping cup of Indian Tea/Chaaya ...Oh..and a cold day or winter season or a rainy day would totally take it to next level -simply Earthly,homely yet heavenly....

07 October 2016

Kerala Tomato curry|Nadan Thakkali curry recipe


 This Kerala special tomato curry tastes creamy with a dash of tanginess of tomato and smoothness of coconut paste .Usually Kerala recipes are very spicy but there are a few curries that scream it is from Kerala yet can be not at all spicy but full of flavor .This easy-peasy tomato curry or traditionally called ,"Nadan thakkali curry" falls into the before-said category. This curry is also very easy to make and goes well with another spicy dishes like fish fry ,chicken fry or any spicy vegetarian dishes too.

My better 1/2 is not a big fan of Tomato but this thakkali curry even he loves it and me too especially because it is quite easy to make and yummy to eat .


So,this is how I make Kerala style Tomato curry :

Kerala style Tomato curry|Nadan Thakkali curry


Tomato,large - 1no.
Green chillies - 2 nos.
Shallots - 2 nos.
Turmeric powder - 1 Tsp
Yogurt/Curd - 1 cup
Coconut,grated - 1/2 cup
Cumin seeds - 1 Tsp
Water - 1 1/2 cups
Coconut oil - 1 Tbsp
Curry leaves,a few
Salt to taste

Method :Please watch the video that will show you how to make this simple easy Tomato curry :

Take a break from fish curries and chicken or Beef curries .Go Tomatoes I say !!

05 October 2016

Alleppey fish curry recipe |#Kerala seafood recipe


A fish can certainly live without a Mallu a.k.a Malayalee but a Mallu cannot live without a fish !! This my dear friend is called ,"A typical Malayalee syndrome!". As I might have told you zillions of times before,we mallus LOVE fish and a daily menu without fish is nothing less than a curse or a sin!

Guess what even a recent infographic prepared by Funalytics   shows that Kerlaites are the hardcore non-vegetarians all over India . Praise the lord ..then the Mallus !:D

When all over India,every woman in the neighborhood are either gossiping openly or envying silently about the next door lady's brand new Rs.20,000 embroidered saree or the pearl-y white-y shining necklace or golden jhumka/dangling earring ,a typical Kerala woman is more interested and curious to know which type of fish and for how much her neighbor got the fish for and ending up either praising or cursing the fish monger of that day...


It is also not an unusual sight to see a male fish monger ,(like Shri Krishna) surrounded by women from all over the community ....or a lady fish monger delivering the hot catch of the day with spicy secret news about the ladies from neighborhood as a bonus....You see,it's a big thing ...Fish and everything related to them are part and parcel of a Keralite ...

So,we have varieties of fish recipes ..from dry fish recipes to fresh fish recipes ---smeared in coconut paste and spices or spicy and tangy curry ..Simply finger-licking fish recipes! ...So far these fish recipes have made it to my blog - Fish Mappas curry, Netholi meen pattichathu/Dry Anchovy recipe Kerala style , Kerala fish cutlet ,Apollo fish fry recipe Andhra style ,Pan fried salmon on a bed of lettuce , Karimeen porichathu/Pearl spot fish fry , Karimeen pollichathu  ..

Today,I am gonna share the ultimate spicy fish curry from "The Venice of the East - Alleppey !" ~ my hometown . This fish curry is very spicy and goes awesome with boiled rice , any side dish ,Kappa/Kerala Tapioca .


Alleppey Fish curry recipe (without a coconut)


Fish Steaks (medium-large size,I used King fish) - 3 nos.
Red chilli powder - 2 Tbsp
Coriander Powder - 1 1/2 Tbsp
Turmeric powder - 1/4 th Tsp
Pepper powder - 1/4th Tsp
Fenugreek Powder - 1/4th Tsp
Fennel Powder - 1/4th Tsp
Ginger-Garlic Paste - 1/4th Tsp
Shallot/Small onion ,chopped - 1 Tbsp
Kudampulli/Gambodge - 2-3 nos.
Mustard seeds - 1 Tsp
Fenugreek seeds - 1/8th Tsp
Coconut Oil - 3 Tbsp
Water - 2 Cups
Salt to taste

Method: Please watch the video that will guide you properly how to make this Kerala special Alappuzha fish curry .


1. For making it less spicy , just add 1/2 cup of thick coconut milk at the end .
2. For different variations (in taste yet tasty) ,add chopped tomatoes (1/4 th cup) at the end and once the tomatoes are soft ,put off the flame .

So,if you are a spice lover,do try this fiery hot Alleppey fish curry for sure . And if you have not tasted any Kerala seafood yet,why don't give this curry a shot.