Sadya is the biggest vegetarian feast of Kerala, served for festivals like Onam, Vishu and of course on auspicious occasions. Out of the “n” number of Sadya special dishes, Olan stands out as a subtle curry which is light, hearty, and deliciously complements the flavours of the different Sadya curries.

The main ingredients of this dish are Ash Gourd (Kumbalanga) / Winter Melon and Red Cowpeas (Vanpayar). Both are cooked and simmered in a flavourful coconut milk-based gravy, spiced with green chilies. The coconut milk is used and cooked in two stages; 1. while cooking the ash gourd 2. to top the curry at the end with thick coconut milk.

Olan is commonly served as one among the many sides of Sadya, but can also be served as a side with boiled rice and some spicy curry. Do try out this recipe and let me know your feedbacks in the comment section below.

Interested in other Sadya recipes? Check it out here:

Sadya Recipes

Enjoy, Happy Cooking…!

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Olan / Ash Gourd Coconut Milk Curry

Olan! A Sadya Special, made with Ash Gourd / Kumbalanga,Red cowpeas & simmered in a Coconut milk-based gravy.

Course Side Dish

Cuisine Indian

Keyword kerala, kerala sadya, Olan, sadya

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 cups of ash gourd/ kumbalanga (cubed)
• ½ cup red cowpeas / vanpayar
• 2 green chilies (slit)
• ½ cup water
• 1 cup thin coconut milk
• ¼ cup thick coconut milk
• 2 sprigs of curry leaves
• ½ cup water
• 1 tbsp coconut oil
• salt (as required)

Instructions

• Soak red cowpeas overnight.
• Pressure cook the soaked cowpeas with a little water, for up to 1 whistle. Make sure not to overcook the beans making them mushy, it should retain its shape.
• In a pan, cook ash gourd by adding ½ cup water, green chilies, 1 sprig of curry leaves and little salt. Once it starts boiling, add thin coconut milk and cook on medium flame.
• Cook until the veggies are cooked perfectly, but still holds its shape. Add the cooked red cowpeas, mix well, and adjust the seasoning.
• Reduce the flame and add thick coconut milk. Allow it to cook for 1 more minute and then switch off the flame. Top with coconut oil and curry leaves.
• Allow the curry to rest for 15 minutes before serving. Enjoy!!!

The post Olan/ Ash Gourd Coconut Milk Curry appeared first on Pepper Delight.

Beetroot is a house favorite! Everybody in my home including my little one loves this vibrant vegetable. In spite of it being healthy, I know that there are many beetroot haters out there. The earthy smell of the vegetable is a put off for many and so are the complaints that it tastes like mud. But from my experience, I’ve learned that properly cooking beetroot with the right ingredients help to eliminate the smell completely, thereby making it tasty and a healthy option to add to your daily menu.

Beetroot has so many health benefits; is high in fiber, packed with vitamins and minerals, and rich in folate and manganese thereby helping to strengthen the bones. It also helps to improve the digestive health, lowering the blood pressure, and has anti-cancer properties.

There are so many different ways you can include beetroot in your diet. One of our favorite recipes is the Kerala Style Beetroot Pachadi which is a beetroot and yogurt combination.  A Mediterranean style Beetroot hummus is another colorful option you can add to your menu or even this Beetroot Power Smoothie with apple and pomegranate.

Now let’s talk about today’s recipe which is a simple stir-fried aka thoran version of beetroot, which makes a great pair with steamed rice. The recipe is easy, uses regular thoran ingredients like coconut, jeera/cumin seeds and green chilies, and in-addition too I have added carrot which complements perfectly with beetroot. You can include or skip carrot suiting your palate, either way it tastes delicious!!!

Interested in more thoran / Kerala stir fry dishes? Check these out:

1. Carrot Cabbage Thoran
2. Broccoli Vanpayar Thoran
3. Tender Jackfruit / Idichakka Thoran
4. Yam Stir fry / Chena Thoran 

Interested in other Beetroot recipes? Check these out:

1. Beetroot Power Smoothie
2. Beetroot Hummus
3. Kerala Style Beetroot Pachadi / Beetroot with Yogurt

Enjoy, Happy Cooking…!

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Beetroot Carrot Thoran / Stir fry

BeetrootCarrot Thoran / Stir fry - A colorful and healthy side dish made with beetroot,carrot and coconut! A perfect accompaniment with rice.

Course Side Dish

Cuisine Indian, Kerala

Keyword beetroot thoran, cabbage thoran, kerala

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 large beetroot (finely cubed / grated)
• 2 medium sized carrots (finely chopped / grated)
• ½ cup grated coconut
• 2 garlic cloves
• ¼ tsp turmeric powder
• 2 green chilies (slit)
• ½ tsp cumin seeds
• 1 sprig of curry leaves
• 1 tsp mustard seeds
• 2 dry red chilies
• Salt (as required)
• Oil (as required, pref. coconut oil)

Instructions

• Heat a little oil in a pan on a medium flame, splutter mustard seeds and add curry leaves and dry red chilies.
• Add beetroot, carrot and salt, mix well and close the lid. Reduce the flame and cook it for 5-7 mins.
• Grind coconut, garlic, cumin seeds, green chilies, and turmeric powder to a smooth paste. Keep aside.
• Open the lid and stir everything together. Add the grinded coconut mix and stir well, allow it to cook for a few more minutes until it becomes soft and well cooked, stirring occasionally. Check for the seasoning.
• Switch off the flame and serve with steamed rice.

Notes

• You can skip carrot and use beetroot alone to make this recipe, which also tastes equally delicious.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Beetroot Carrot Thoran / Stir fry appeared first on Pepper Delight.

Inji curry … an inevitable side dish of Sadya and a mouthwatering delicacy, is a popular recipe from Kerala cuisine. It’s an amalgamation of flavors; spicy n salty with the aroma of ginger in warm spices, all in a perfect balance! There is a saying in Malayalam about Inji curry; a dish equivalent to 101 curries (നൂറ്റൊന്ന് കറിക്ക് സമം).

This recipe is from my Amma’s cookbook which is more of a Travancore style and a spicier version. A variation of this dish is also very common with additional ingredients like grated coconut and small onions, but has a much lesser shelf life. This recipe is completely different in taste from that of Puli Inji which is a Malabari style dish having similar ingredients and cooking instructions but uses much more tamarind and jaggery, making the curry spicy, sweet and tangy.

Few things to consider while making Inji Curry:

1. Ensure to slice ginger thinly and proportionately, as it will help in frying them evenly without any burnt ends.
2. Ginger slices should be fried till they turn brown and crisp, that’s what makes the curry tasty.
3. Adding a pinch of jaggery at the end is optional, but it helps to balance the taste.
4. You can store ginger curry  at room temperature initially for 2 days, but refrigerate thereafter to prevent decay.

Enjoy Inji curry as a side dish along with Sadya or with steamed rice.

Interested in other Kerala style pickle recipes? Check these out:

1. Mango Pickle
2. Lemon Dates Pickle

If you would like to check out my other Sadya recipes, click here.

Enjoy, Happy Cooking…!

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Inji Curry / Ginger Curry

Aromatic and Spicy Kerala Style Inji Curry, a must try Classic from Kerala Cuisine …!!

Course Side Dish

Cuisine Indian, Kerala

Keyword ginger curry, inji curry, kerala pickle

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 1 16 oz mason jar (approx)

Author Akhila

Ingredients

• 300 gm inji/ginger
• 3 tbsp chili powder
• 2 green chilies (sliced round)
• ½ tsp turmeric powder
• 1 tsp kayam/asafoetida/hing
• ¼ tsp fenugreek seeds (roasted & powdered)
• lime sized puli / tamarind (soaked in ½ cup warm water)
• 1 tsp mustard seeds
• 2 dry red chillies
• 3 sprigs of curry leaves
• 1.5 cup water
• Coconut oil (as required)
• Salt (as required)

Instructions

• Prepare ginger: Clean and scrape off the skin, cut ginger into thin slices and soak in water for 10 minutes.
• Fry ‘em up: Squeeze out the water from the ginger slices and fry in hot coconut oil until crispy and browned.
• Allow the fried ginger to cool completely, then transfer it to a blender and grind into fine powder. Keep aside.
• Prepare tamarind extract: Squeeze the tamarind in the soaked water, strain the juice and keep it aside.
• Prepare spice powder mix: In a separate bowl, mix water, chili powder, turmeric powder, asafoetida, fenugreek powder and keep aside.
• Make curry: In a separate pan on medium flame, heat oil and splutter mustard seeds. Add dry red chilies, green chilies and curry leaves. Sauté for a minute.
• Add the prepared spice powder mix, tamarind extract, and increase the heat to max allowing the curry to boil.
• Once it starts boiling, reduce the flame to a low and add the fried ginger powder, mix well.
• Allow the curry to cook for 10-15 minutes, stirring in between until it reaches a semi thick consistency.
• Check for the seasoning, add a pinch of jaggery to balance the taste.
• Once it reaches your desired consistency, switch off the flame.
• Storage: Transfer to a clean dry glass jar or a ceramic jar / bharani to store. You can keep it outside for 2 days and then refrigerate it.

Notes

• Small onions / shallots are an optional ingredient for this recipe.
• Coconut oil is recommended in this recipe, any neutral oils except for olive oil can also be used.
• Adjust the quantity of chili powder and green chilies to suit your spice levels.
• Use a clean dry glass jar or a ceramic jar / bharani to store pickles. Do not use steel or metal jars as the acidic nature of the pickles may react with the metal and become toxic.
• You can store the pickles at room temperature initially for 2 days, but refrigerate thereafter to prevent decay.

The post Inji Curry / Ginger Curry appeared first on Pepper Delight.

Another favorite from my mom’s collection, which I got to savor a lot recently during her stay with us. Yam / Elephant foot yam / Suran is a tuber plant with lots of health benefits and is pretty common in Kerala, in fact most of the households cultivate it in their backyard garden. The root as well as the stem of the plant is used for cooking, mostly to make stir fry. Yam root is also a main ingredient in Aviyal & Kootu Curry, the two popular Sadya side dishes. In today’s recipe, I have made a simple thoran / stir fry using the root of yam plant.

Thoran is a staple in every kitchen in Kerala because it makes the easiest side dish with steamed rice. You can make a thoran with pretty much any vegetable and also with fish or chicken. The main ingredients in a thoran are vegetables of course along with a grated coconut mix; includes coconut, jeera / cumin, turmeric powder, garlic, and a hot ingredient (green chilies or red chili powder).

The tastemaker of a yam thoran is the final addition of roasted fennel seeds powder. Since yam is considered as a hard vegetable, it needs something which gives the extra zing to lift the taste, and that’s where fennel comes in. This vegetarian side dish makes a quick and easy meal for your busy days and a perfect combination with steamed rice and tempered buttermilk (moru curry).

Interested in more thoran / Kerala stir fry dishes? Check these out:

• Idichakka Thoran / Tender Jackfruit Stir fry
• Carrot Cabbage Thoran / Stir Fry
• Broccoli Vanpayar Thoran / Red Cowpeas Stir Fry

Enjoy, Happy Cooking…!

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Chena Thoran / Yam Stir fry

Chena Thoran … A Simple & Mildly Spiced Yam Stir Fry with Coconut and Spices, served as a side with Steamed Rice!

Course Side Dish

Cuisine Indian, Kerala

Keyword chena thoran, kerala, thoran

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Akhila

Ingredients

• 340 gm chena / elephant yam / suran
• 1 cup grated coconut
• 2 garlic cloves
• ½ tsp chili powder
• ¼ tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp fennel seeds / പെരുംജീരകം (roasted & powdered)
• 1 tsp mustard seeds
• 2 dry red chilies
• 1 sprig of curry leaves
• Water (as required)
• Salt (as required)
• Oil (as required)

Instructions

• Scrub, clean, and peel off the skin of yam. Cut the yam into small cubes.
• In a saucepan, cook the yam by boiling in enough water and salt until it is soft. Do not overcook, it should hold its shape.
• Grind coconut, garlic, cumin seeds, chili powder and turmeric powder to a smooth paste. Keep aside.
• In a kadai / pan, splutter mustard seeds and add curry leaves and dry red chilies.
• Add the cooked yam, along with grinded coconut paste, mix well and close the lid to cook for 2 minutes in low flame.
• Add fennel powder, toss well and check for the seasoning. Cook for another 2 minutes in low flame and switch it off.
• Serve with steamed rice and tempered buttermilk on side. Enjoy!

Notes

• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of chili powder used, suiting your spice levels.
• You can also use frozen yam (daily delight brand) for making this recipe.

The post Chena Thoran / Yam Stir fry appeared first on Pepper Delight.

Christmas is around the corner and here I am gearing up my holiday recipes. Since my mom who has been staying with me for the last couple of months would be with us for a few more weeks, we are cooking up storm and shooting all traditional & homely Kerala recipes which I have been promising you guys for a long time.

Talking about today’s recipe “Stew”, it is a dish which resonates with Christmas for every Malayalee. The Christian families in Kerala are known for their stew recipes, and be it made with chicken, mutton, fish or vegetables, the dish is DELICIUOS… Pair it with a side of Appams or Idiyappams for breakfast, you have a match made in heaven!

The recipe is pretty simple and light on spices, but big on flavors. The preparation of the veg and non-veg versions are almost similar except for the protein or veggies used. The warmth from the whole spices and the blend with coconut milk gravy gives the dish its unique aroma which makes your whole house fragrant as it cooks.

Vegetable Stew is a perfect dish to add veggies to your Christmas menu if you plan to load it up otherwise with non-veg dishes. Not only does it introduce a pleasant palate shift, it’s light on your stomach and complements the rest of your feast.

Interested in other Stew recipes? Check these out;

• Kerala Style Chicken Stew
• Kerala Style Mutton Stew
• Kerala Style Fish Stew / Fish Molly / Fish Molee

Also, don’t forget to check out my Appam (Hoppers) recipe which goes perfectly with Stew.

Enjoy, Happy Cooking…!

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Vegetable Stew

Kerala Style Vegetable Stew with Spices and Veggies simmered in a Coconut Milk based gravy. Perfect for a cozy breakfast with Appams or Idiyappams on the side!

Course Appetizer, Side Dish

Cuisine Indian, Kerala

Keyword chicken stew, kerala, vegetable stew

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

Spices

• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods
• 3-4 black peppercorns
• 1 bay leaf
• 1 star anise

For the Stew

• 1 medium sized onion (sliced)
• ½ inch sized ginger (finely chopped)
• 2 green chili (or more, slit)
• 1 potato (cubed)
• 1 carrot (cubed)
• ½ cup beans (chopped, lengthwise)
• ½ cup frozen peas
• ¾ cup thin coconut milk
• ½ cup thick coconut milk
• ½ tsp black pepper powder
• 2 sprig of curry leaves
• ½ cup water
• Salt (as required)
• Oil (pref. coconut oil) (as required)

Instructions

• Pressure cook potato, beans, and carrot with water and a little bit of salt, for 1 whistle. Keep aside, allow the pressure to release on its own.
• Heat oil in a pan, add spices; cinnamon, cardamom, cloves, peppercorns, bay leaf and star anise. Sauté until fragrant.
• Add 1 sprig of curry leaves, ginger and green chilies. Once the raw smell of the ginger subsides, add onion and sauté until translucent.
• Add the pressure-cooked vegetables, followed by adding thin coconut milk. Close the lid and allow it to cook on a low flame. Once the stew starts boiling, add frozen peas.
• As the dish starts boiling again, check for the veggies to be cooked perfectly and once done, add thick coconut milk. Do not allow the stew to boil after this stage.
• Top the stew with pepper powder and check for salt. Swirl the pan once and cook for another 2 minutes on a low flame. Top with 1 sprig of curry leaves and coconut oil. Turn off the flame.
• Serve with Appam, Idiyappam, Chapathi or bread.

Notes

• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Vegetable Stew appeared first on Pepper Delight.

It’s so good to be back after a small break from blogging as I was busy with some personal commitments. We moved to a new house and are still in the midst of unpacking and arranging. My kitchen is getting ready and I can’t wait to try out my upcoming recipes in our new space. Also, I’d been utilizing this break to plan for my blog and line up interesting recipes for the weeks to come, so stay tuned!

Coming to the recipe of the day, if you are someone looking to add more greens into your diet, then this is exactly what you need to start your day with. Vegetables like kale and celery are not everyone’s favorite, and for them this drink is a great option to start including it in their diet.

The ingredients in this green juice are a complete package of nutrient rich vegetables and fruits which helps with digestion, prevents inflammation and of course boost your immunity. Like the Kale for example, which is an excellent source of Vitamin C, K and A, is a good source of Magnesium which helps to fight type 2 diabetes and heart diseases. It also helps to lowers cholesterol, and the high fiber and water content to boost your digestive health. Celery on the other hand, is a low-calorie vegetable which contains 95% water and is a good source of fiber thereby reducing digestive related issues and improving your gut health. Rich in anti-oxidants, vitamins and minerals, it’s a perfect addition to your diet. The combination of apples, oranges and ginger makes this drink even healthier with all the goodness providing immune support, liver detoxification, and boosting your metabolism.

Aside from the benefits of the greens, this healthy green juice is a great way to add more fluids into your body, especially during this summer Covid time where we limit our fluid intake being indoors. I personally enjoy this drink as my breakfast, but as a detoxifier and as a greens supplement, you can savor it anytime of the day.

This is a no added sugar recipe and is naturally sweetened with apples and oranges. In fact, the fruits make the juice taste so delicious that you won’t even realize the bitterness of kale or celery. And if it isn’t sweet enough for you, you can always add an extra apple.

Considering the countless health benefits this green juice packs in, it is one of the easiest and effective ways to include many fruits and vegetables into your diet for a healthy lifestyle.

Drink, Stay Safe & Healthy!!!!

Interested in more green smoothie recipes? Check these out:

1. Kale Smoothie with Mango and Banana
2. Green Smoothie with Spinach, Apple and Orange

Follow me on Instagram, try out the recipes and tag @pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Healthy Green Juice

Healthy Green Juice, Naturally sweetened, made with kale,apples, oranges & celery! A simple blender recipe, and in no time your delicious glass of juice is ready!!!

Course Breakfast, Drinks

Cuisine American

Keyword celery, green juice, kale

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Akhila

Ingredients

• 2 strands of kale
• 1 celery stalk (bottom trimmed, washed and sliced)
• 1 green apple or 2 small mini red apple (cored)
• 1 orange
• ½ inch sized ginger (peeled and chopped)
• 1 cup water

Instructions

• Blend all the ingredients in a blender until smooth. You can also use a juicer for this recipe.
• Using a fine mesh sieve or cheesecloth, strain the juice to a serving glass and discard the pulp. If you enjoy your juice with pulp, you can drink as is.
• Drink it fresh, refrigerating is not recommended.

Notes

1. If the drink isn’t sweet enough for your taste, add one more apple and blend. This way you can naturally sweeten your drink.
2. You can skip ginger if you don’t like its spicy taste.

The post Healthy Green Juice appeared first on Pepper Delight.

Soya ularthiyathu / soya kheema roast / shredded soya roast – call it whatever you like, but one thing I can assure you – it tastes damn delicious!!! The dish looks appetizing too – like a minced meat / kheema roast, or shredded beef burnt ends; but in a Kerala style with curry leaves and coconut bites! In fact, this has been one of the most requested recipes by my Instagram followers after seeing it on my lunch platter pics.

The tale of soya in my home has been quite interesting; from non-existent to a permanent spot in my pantry. We never used to buy it until a few years ago when my sister-in-law introduced me to her Soya Chunk Roast recipe, which I really enjoyed as it tasted like a non-veg dish. But my husband played the villain here as he never showed interest to soya in any form, not even the roasted version. Although, he would rave about the soya biriyani prepared in the mess during his college days, and how he couldn’t believe that in the dish it was soya and not beef. Going by his words even though I have never seen or tasted it, I tried replicating the soya biriyani of his dreams, but failed miserably. So being back to square one, I made up my mind to figure out a way to tempt my husband to like soya dishes, thereby making my dinner nights easy with some quick cooking.

Soya is the perfect meat alternative for vegetarians and vegans alike, who are seeking a protein filled diet. High in protein and fiber content, soya is also a good source of nutrients including folate, riboflavin and vitamin K. And that’s why it’s known a veg protein or meal maker dish.

The thought of soya as a meat alternative and its roasted texture resembling beef was the idea behind this recipe. To change its external appearance and texture, I shredded it mimicking that of kheema / minced meat. And finally taking a few tips from one of the most popular recipes on my blog “Beef Ulartiyathu / Beef Dry Roast”, I added coconut bites to give that extra crunchiness. Rest is the same from my sissy’s recipe, and Voila! A success and my husband loved it!!!

While following the instructions of this recipe, make sure to squeeze out maximum water from soya or else the roasting time may increase due to the water content. The slow roasting of the soya is the main highlight of this dish, resulting in a dry texture and a meaty taste.  This is a great side to go along with roti or rice, some yogurt, fresh cucumber and carrots. And if you’re looking to wow folks who do not enjoy soya (like my husband, and most kids), think no further and try out this recipe, I’m pretty sure you gonna impress them.

Bonus tip – Soya rolls: An alternate way to savor this dish is by rolling the shredded soya in a roti/tortilla along with some fresh veggies and a yogurt drizzle, easy peasy and yummy.

Enjoy, Happy Cooking…!

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Shredded Soya Roast / Soya Ularthiyathu

Healthy & Nutritious, Shredded Soya chunks roasted ina spicy aromatic masala ... A perfect choice to woo your non-soya fans and meatlovers alike!

Course Side Dish

Cuisine Indian, Kerala

Keyword soya, soya roast, vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 2½ cups of soya chunks
• 2 medium sized onions (finely chopped)
• ½ inch sized ginger (crushed)
• 3 garlic cloves (crushed)
• 2 green chilies (slit)
• 1 tbsp red chilly powder (or more if you like heat)
• 1 tbsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp black pepper powder
• 1 tsp + 1 tsp meat masala / chicken masala / garam masala
• 1 tsp mustard seeds
• 2 strands of curry leaves
• ¼ cup coconut bites
• Oil (as required)
• Salt (as required)
• Water (as required)

Instructions

• Prepare soya chunks: Heat water in a pot, once it starts to boil turn off the flame and soak soya chunks in it for about 20 minutes, this helps the chunks to soften and plump. Drain the pot, squeeze out the remaining water from the chunks and place on a paper towel, keep aside.
• Shred the soya: In a blender, using the pulse mode; pulse soya in batches until it forms a finely shredded form. Do not make it a paste. Alternatively, you can cut it into fine chopped pieces either.
• Prepare the masala: In a wide pan (preferably nonstick), heat some oil in a medium flame and splutter mustard seeds. Add 1 sprig of curry leaves and sauté.
• Followed by adding sliced onions, salt and sauté until golden. Add crushed ginger and garlic, sauté until the raw smell subsides.
• Reduce the flame to low and add chili powder, turmeric powder, coriander powder, 1 tsp meat masala and mix well, sauté for another 2 mins.
• Roast: Add the shredded soya, coconut bites and salt to the masala and roast it for 15 – 20 minutes until all the moisture dries out.
• Add the remaining 1tsp of meat masala, pepper powder and curry leaves during the roasting process to infuse with the soya. Taste and add salt as needed.
• Roast until it forms a brown texture. Switch off the flame and allow it to sit for 15 minutes before serving.
• Serve: Goes well with steamed rice or roti/naan, and some fresh veggies (as shown in the picture).

Notes

1. Make sure to squeeze out maximum water from the soya chunks, otherwise the roasting time may increase due to the water content.
2. You can adjust the heat of the dish according to your spice levels, by varying the quantity of chilli powder and green chilies used.
3. Coconut oil is recommended for all Kerala recipes, you may also use any other oil except for olive oil.

The post Shredded Soya Roast / Soya Ularthiyathu appeared first on Pepper Delight.

During my childhood days, potatoes were one of my least favored vegetables. I never enjoyed it in curries or stir-fried dishes, not even in poori masala which is a popular breakfast in Kerala. I used to swap the potato masala with some other leftover curries or just simply eat poori dipped in sugar. But there was one exception, and that was in the masala dosa filling.

Anyways, coming back to this recipe… years went by and everything changed. I moved out of my hometown, to a new city, new country, new cuisines, and somewhere along that journey potatoes just became a part and parcel of my diet, a pretty common (though not frequent) in my pantry!

Taking about the dish of the day, this potato curry is one of the simplest recipes, so easy to cook, and equally loved by adults and kids. The highlights of this dish are; just a handful of ingredients, mildly spiced, and a creamy coconut milk gravy. And to sum up the cooking with an inevitable ingredient of the dish is the addition of fennel powder, which brings out the aroma and flavors of this curry!

This potato curry is the best side dish you can serve with poori (fried flat bread) also with chapathis, idiyappams or appams. As a pro tip from my Amma, if you are preparing this recipe to go along with chapathis, adding ½ tsp garam masala during the cooking would make your meal taste even better.

Interested in more veg side dishes which goes with poori? Check these out:

• Vegetable Kurma
• Varutharacha Kadala Curry / Roasted Coconut Chickpeas Curry

Enjoy, Happy Cooking…!

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Kerala Style Potato Curry

Quick and Easy Kerala Style Potato Curry…simmered in a creamy coconut milk-based gravy! This light masala curry makes a great side dish with pooris, idiyappams or chapathis.

Course Side Dish

Cuisine Indian, Kerala

Keyword potato, potato curry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 3 medium sized potatoes (cubed)
• 1 large onion (finely chopped)
• 2 green chilies (slit)
• ½ tsp chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp fennel seeds / പെരും ജീരകം (roasted and powdered)
• 1 tsp mustard seeds
• 1 sprig of curry leaves
• 2 dry red chilies
• 2 cups water
• 1 cup of coconut milk (medium thick)
• Oil (as required)
• Salt (as required)

Instructions

• Heat a little oil in a pan and add onions, green chilies and salt; sauté until the onions turn lightly translucent (ensure not to brown them).
• Add potatoes and sauté to mix with the onions for 2 minutes.
• Follow by adding chili powder, turmeric powder, and mix well. Add water and lower the flame to a medium, place the lid and allow it to cook until the water boils.
• Once it starts boiling, remove the lid, add coriander powder, and continue cooking with the pan open until the potatoes are cooked and turn soft.
• When the water starts reducing, lower the flame and add coconut milk and fennel powder. Check for the seasoning and continue cooking.
• When the curry starts to slightly boil and bubble, turn off the flame. We do not want to cook it beyond this stage. The curry will thicken after a while.
• Prepare the tempering in a separate pan by heating oil and splutter mustard seeds. Add curry leaves and dry red chilies, pour this to the potato curry and mix well.
• Serve hot with poori, chapati, idiyappam, appam or naan

Notes

1. If you are making this curry as a side along with chapatis, adding ½ tsp garam masala to the above ingredients would taste and suit this recipe better – Pro tip from my Amma.
2. Coconut oil is recommended for all Kerala recipes, you may also use any except for olive oil.

The post Kerala Style Potato Curry appeared first on Pepper Delight.

If you are a fan of chocolate, then you will definitely love this recipe of the day – Chocolate Granola. Oats, along with cocoa powder, almonds, and tiny bits of chocolate chips, takes this dish to a whole new level of yumminess…where regular granola recipes come nowhere close by! It’s both chocolaty and crunchy with all the goodness from nuts and fruits.

This recipe works perfectly for your meal prep days, especially when you’re looking to whip up a quick and simple breakfast. If you prefer it with a glass of hot milk, then it would taste quite similar to chocolate milk, and that’s something kids would also love. Maple syrup and brown sugar provides enough sweetness to this recipe, which is not overpowered by the chocolate chips. Add some fresh fruits, and you have a perfect healthy breakfast ready in no-time!

You can also serve this Chocolate Granola as a post-lunch or post-workout snack, just what you need to stay away from that unhealthy bag of chips and at the same time packing you with fiber and nutrients.

Pro – Tip: After baking the granola and tossing it with chocolate chips, clusters start to form as the melted chips begin cooling down and binding the granola. Once cooled, try not to break the clusters as that’s what makes this recipe soo yum! The clusters are airy, pack the right amount of chocolate, and are so flavorful that you can literally snack on it.

Since this is a basic recipe for chocolate granola, you can customize it to your likeness by adding nuts and dry fruits of your choice, switching maple syrup with honey, replacing chocolate chips with chunks… the options are endless!

Enjoy, Happy Cooking…!

Interested in more healthy oat’s recipes? Check these out:

• Easy Homemade Granola
• Berry Yogurt Parfait
• Healthy Nut Bars with Chocolate Drizzle
• Berry Oatmeal Crumb Bars

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Chocolate Granola

This easy 30-minute Chocolate Granola is made with simple pantry ingredients and is a perfect healthy treat for all chocolate lovers …!!

Course Breakfast, Snack

Cuisine American

Keyword breakfast, chocolate granola, granola

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10

Author Akhila

Ingredients

• 3 cups old fashioned oats
• ¾ cup sliced almonds
• ½ cup cocoa powder (unsweetened)
• ¼ tsp salt
• ½ cup coconut oil (melted)
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ cup brown sugar
• ½ cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350-degree F. Line a baking tray with parchment paper and keep aside.
• In a large bowl, mix the dry ingredients; oats, almonds, cocoa powder and salt.
• In a separate bowl, combine maple syrup, melted coconut oil, vanilla extract, and brown sugar, whisk well to mix properly.
• Now transfer the whisked wet ingredients into the large bowl containing the mixed dry ingredients. Mix all of it together.
• Transfer the mix to the prepared baking pan and level it evenly. Bake in the preheated oven for 30 minutes, stirring it halfway through the bake.
• Remove the pan from the oven and immediately transfer the chocolate chips onto the tray. Stir to mix, the chocolate chips will start to slightly melt within the warm granola.
• Once it cools, the granola will harden and form clusters. Pro tip: Do not break the clusters as the granola tastes best when clustered!
• Allow the granola to sit for 1-2 hrs. to cool down completely. Transfer to a closed air tight container and store up to 3-4 weeks at room temperature.

The post Chocolate Granola appeared first on Pepper Delight.

It’s here! The festival month of Kerala, and Onam is just around the corner! Did you guys start planning already? How are your Onam preparations coming along?

One of my goals this year was to have plenty of Sadya dishes on Pepper Delight and post a round up for you to try them all at once, right in time for your festival preparations. So, stay tuned as I have a killer Sadya dish coming up in the next few days followed by my Onam recipe round up in a week. And I am sure you’re going to definitely love it!

Coming back to the recipe of the day; Cabbage Carrot Thoran! This stir fry dish is pretty popular in Kerala, which you can cook in 15 minutes. Thoran aka Upperi is the generic Malayalam word for any stir fry dish made with grated coconut. The recipe is super simple and flavorful from the combination of ginger, garlic, green chilies, and cumin. To give the dish its own twist, I’ve modified the original recipe by adding grated carrot along with the cabbage (Thanks to my dear friend Ammu for the tip), making it visually appealing and enhancing the flavours. Unlike other thoran recipes, this one doesn’t require any grinding of the coconut. All you need is a good hand mix of the ingredients and then stir fry for 10-15 minutes, your Thoran is ready!

Pro tip: Use of cast iron pan is ideal for this cabbage carrot thoran recipe as it brings more flavor. Also do not add water while cooking cabbage, as it makes the stir fry soggy.

Interested in more thoran/Kerala stir fry recipes? Check out my Tender Jackfruit/Idichakka Thoran recipe here.

Enjoy, Happy Cooking…!

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Cabbage Carrot Thoran / Stir Fry

Healthy n Hearty Kerala Style Cabbage Carrot Thoran … A Stir Fry Flavored with Ginger, Garlic, Chilies and Cumin, makes a Great Side Dish with Steamed Rice…!!

Course Side Dish

Cuisine Indian

Keyword cabbage thoran, kerala, kerala sadya, sadya, thoran

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• ½ of one large cabbage (grated)
• 1 large carrot (grated / finely chopped)
• 5-6 pearl onions (sliced)
• ½ cup grated coconut
• ¼ tsp turmeric powder
• 2 green chilies (chopped)
• ½ tsp cumin powder
• 1 sprig of curry leaves
• 2 garlic cloves (finely chopped)
• ½ inch sized ginger (finely chopped)
• 2 tsp urad dal (skinned black gram) or rice
• 1 tsp mustard seeds
• 2 dry red chilies
• Salt (as required)
• Oil (as required)

Instructions

• In a large mixing bowl; using your hands or with a spoon, mix cabbage, carrot, pearl onions, green chilies, grated coconut, turmeric powder, cumin powder, and a pinch of salt. Keep aside.
• Heat some oil in a pan, add urad dal and allow it to turn slightly golden. Splutter mustard seeds and add curry leaves and dry red chilies.
• Add ginger and garlic, saute until they are fragrant.
• Reduce the flame to low, add the cabbage mix and close the lid to cook for 2-3 minutes. Open the lid and mix everything together and allow it to cook for few more minutes, stirring occasionally. Check for the seasoning. Serve with steamed rice.

Notes

• You can skip carrot and use cabbage alone to make this recipe, which also tastes equally delicious.
• Use of cast iron pan is ideal for this recipe as it brings more flavor.
• Do not add water while cooking cabbage, as it makes the stir fry soggy.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Cabbage Carrot Thoran / Stir Fry appeared first on Pepper Delight.

Kadala curry, a Malayalee’s Favorite! And among all the combinations with which it is served as the side, Puttum Kadalayum (പുട്ടും കടലയും) tops it hands down! Puttu (steamed rice cake), Kadala curry, and crushed papad, makes it an insanely delicious meal and is a common breakfast served everywhere; right from roadside eateries, households, all the way to being served as a delicacy in luxury hotels in Kerala.

I have a lot of memories of this dish to share with you all, as it is also one of my favourite recipes from my mom’s cookbook. Although Kadala curry is the better side dish with Puttu, ripe bananas are also savored as a side with puttu and since it’s much easier to prepare, my mom used to serve putu with banana frequently for breakfast during my school days, and I quickly got bored and started hating it. I guess not only at my home, this combo is a cheat meal for all Malayalee moms since it was the only relief amidst all the morning craziness; cooking breakfast & lunch, packing all the lunch boxes, getting the kids ready for school, husbands to work, and finally yourselves on time.  But being a very quirky girl then, I rebelled by skipping breakfast if served puttu with banana, which made my mom upset. Knowing my love for kadala curry, she finally agreed to prepare it under the condition that I eat puttu with banana on alternate days. But honestly, now I do feel the pain she went through as I struggle here to just perfect the dish each time I cook it.

The perfection of this recipe lies in the roasted coconut paste. Grated coconut should be evenly roasted on a low flame until it turns evenly brown. This is a bit challenging as you need to hit the sweet spot where it is neither under nor over roasted or burnt, and this requires a hell-lotta patience. Once properly roasted, the spice powders are added and given an extra 3-4 minutes of cook time before setting aside to cool. The cooled mix is then grinded into a smooth paste, and if perfectly roasted you will start to see oil oozing out of the paste making it rich and creamy. Do not worry if you don’t see the oil, as the curry will still be delicious and the grinded coconut paste makes your gravy thick n luscious.

There are some pre-prep works behind this recipe as chickpeas require a longer cooking time. Soaking it overnight and pressure-cooking the next day helps in easing out the cooking process thereby saving time and resulting in a perfectly cooked dish.

This curry in addition to puttu (steamed rice cake), also makes a great combination with appam (hoppers), idiyappam (string hoppers), roti or rice.

Check out my other Kerala special breakfast side dish recipes :

• Kerala Style Mutton Stew
• Kerala Style Chicken Stew
• Vegetable Kurma

Happy Cooking…!

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Varutharacha Kadala Curry/ Roasted Coconut Chickpeas Curry

Black Chickpeas, Cooked and Simmered in an Aromatic Roasted Coconut Gravy with Crunchy Coconut Bites - Varutharacha Kadala Curry / Roasted Coconut Chickpeas Curry ...!

Course Breakfast, Side Dish

Cuisine Indian

Keyword chickpeas curry, kadala curry, kerala

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Akhila

Ingredients

For Roasting Coconut

• 1½ cup grated coconut
• 3 small onions (sliced)
• 2 garlic pods (sliced)
• ½ inch sized ginger (sliced)
• 1 green chilly (slit)
• 3-4 black pepper corns
• 2-3 curry leaves
• ¼ tsp turmeric powder
• 2 tsp chili powder (add more if you like it hot)
• 1½ tsp coriander powder

For the Curry

• 1 cup dry black chickpeas / kadala / kala chana (washed & soaked overnight)
• 1 medium sized onion (sliced)
• 1 tsp fennel seeds
• ½ tsp garam masala
• 2 tbsp coconut tidbits / Thengakothu
• 1 sprig of curry leaves
• 2 dried red chilies
• 1 tsp mustard seeds
• Water (as required)
• Oil (as required)
• Salt (as required)

Instructions

For Roasting Coconut

• Heat a pan and dry roast grated coconut along with small onions, ginger, garlic, green chilies, pepper corns and curry leaves on a low to medium flame until it starts turning lightly golden brown.
• When you start seeing a golden / light brown color, add the spices; chili, coriander and turmeric powder. Stir on a low flame for another 2-3 minutes until roasted well, be careful not to overdo nor turn dark brown. Turn off the flame and allow it to cool. If you are using whole spices, you need to roast them from the beginning along with the coconut at step 1.
• Once cooled, grind all the roasted ingredients into a smooth paste. While grinding, the roasted coconut will release its oil, indicating that you roasted it perfectly.

For the Curry

• Pressure cook the soaked chickpeas along with onions, salt and water (just enough to cover the chickpeafor 3 whistles. Allow it to rest until the pressure goes off. Keep aside.
• You can either make the rest of the curry in the pressure cooker itself or transfer cooked chickpeas along with water to a wide pan.
• To the pan, add the roasted coconut paste, stir and mix well. Add more water if you prefer your curry with more gravy. Allow the curry to boil.
• Meanwhile in a separate pan; dry roast fennel seeds for 2 minutes until its fragrant. Allow it cool and using a mortar and pestle, ground it into a fine powder.
• Once the curry starts boiling, add the ground fennel powder and garam masala.
• Onto the same pan used for roasting the fennel, heat some oil and add the coconut tidbits. When the coconut starts turning lightly brown, add mustard seeds. Allow it to splutter and then add curry leaves and dry red chilies.
• Add this tempering into the curry, mix, place the lid on the pan, and turn off the flame. Allow it to rest for 10 minutes before serving. Serve hot with puttu (steamed rice cake), appam (hoppers), idiyappam (string hoppers), roti or any bread.

Notes

Coconut oil is recommended for all authentic Kerala recipes.

The post Varutharacha Kadala / Roasted Coconut Chickpeas Curry appeared first on Pepper Delight.

Mutton stew is quite famous among the Christian families of Kerala, and is served for festivals like Christmas, Easter, and special occasions like weddings. Creamy and light on masala, this dish stands out for its unique & versatile flavors which you would not be expecting in Indian style mutton curry dishes.

The uniqueness of the recipe unlike other Indian dishes is, it does not use garam masala or chilly powder. Green chilies and freshly crushed peppercorns play a crucial role, giving the adequate spice (heat) and uplifting the flavors of the dish.

The recipe is quite similar to that of Kerala style Chicken Stew, with the only difference being its cooking time as mutton takes longer to cook. Tender goat meat with loads of whole hearted veggies, in a lightly spiced and absolutely creamy coconut milk gravy, a curry which is every Malayalee’s pride!

Straight from my Amma’s cookbook, this recipe is a family favorite and we love to savor it with Appam (rice hoppers). It also makes a great side dish with Idiyappam, Bread, Naan or Malabar Paratha.

Enjoy, Happy Cooking…!

Don’t forget to check out my Fish Molly recipe, it is a variation of mutton stew with fish as the hero of the dish.

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Kerala Style Mutton Stew

Tender Goat Meat along with Veggies, simmered in a Mild n Creamy Coconut Milk based gravy, this Kerala Style Mutton Stew (Ishtu) makes a Lip-Smacking Side Dish with Appam that will blow you away…!

Course Side Dish

Cuisine Indian

Keyword christmas, kerala, mutton stew

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Akhila

Ingredients

Spices

• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods
• 3-4 black peppercorns
• 1 bay leaf
• 1 star anise

For the Stew

• ½ kg {1.2 lb} mutton (pref. soup cut)
• 1 medium sized onion (sliced)
• ½ inch sized ginger (crushed)
• 3 cloves of garlic (crushed)
• 3-4 green chilies (slit)
• ¼ tsp turmeric powder
• ¼ tsp coriander powder
• 1 tsp pepper powder
• 1 sprig of curry leaves
• 1 cup water
• 1 carrot (cubed)
• 10-12 beans (sliced)
• 1 potato (cubed)
• ⅓ cup frozen green peas
• 1 cup thin coconut milk
• ½ tsp fennel powder
• ½ cup thick coconut milk
• 1 tsp crushed peppercorns
• Oil (as required)
• Salt (as required)

For Tempering

• 1 tbsp ghee/butter
• 3-4 pearl onions (sliced)
• 1 sprigs of curry leaves
• 5-6 cashews

Instructions

• Prepare mutton: Clean and cut mutton into medium size pieces. For this dish I would prefer using mutton bone-in with fat on it. Equal portions of shoulder cut and soup cut would be ideal.
• Cook mutton: In a pressure cooker, heat some oil and add the spices; cinnamon, cardamom, cloves, peppercorn, bay leaf, and star anise. Sauté until fragrant. Add 1 sprig of curry leaves, crushed ginger, garlic and slit green chilies. Once the raw smell of ginger and garlic subsides, add sliced onions along with a pinch of salt, sauté until translucent.
• Follow by adding turmeric powder, coriander powder, pepper powder, sauté and mix well.
• Add mutton pieces along with water and salt, close the lid and cook for 4 whistles. Turn off the flame and allow the cooker to sit until all the pressure is released. Open the lid and you may continue the rest of the cooking either in the pressure cooker itself or after transferring it to a separate pan as per your convenience.
• Cook the veggies: Add potato, carrot and beans, along with thin coconut milk to the cooked mutton. Close the lid and allow it to cook on a low flame. Once the stew starts boiling, add the frozen green peas and fennel powder.
• As the dish starts boiling again, check for the veggies to be cooked perfectly and once done, reduce the flame to a low and add the thick coconut milk. Do not allow the stew to boil after this stage.
• Top the stew with freshly crushed peppercorns and check for salt. Swirl the pan once and cook for another 2 minutes on a low flame. Turn off the flame.
• Prepare the tempering: Heat ghee/butter in a separate pan, sauté pearl onions until they are lightly brown, then add cashews and curry leaves and sauté. Add this tempering to the prepared mutton stew, mix well. Close the lid and allow it to rest for 15 minutes.
• Serve hot with Appam, idiyappam, bread, naan or any roti.

Notes

1. Use of coconut oil is ideal for all Kerala recipes.
2. Adjust the quantity of green chilies and pepper you use for this recipe according to your choice of spice level.

The post Kerala Style Mutton Stew appeared first on Pepper Delight.

So, officially its “Chakka” season a.k.a. Jackfruit season in my hometown, one of the favorite phases in every Malayalee’s life. It indeed is… the whole process right from plucking the fruit to cooking it into a delicious dish, is a Celebration! Jackfruit reminds me of the extended family get-togethers during my childhood days. As kids, we used to gather around the trees to watch the tree climbers climb them, tie these heavy fruits with rope and slowly lower them after cutting their stem. From there on the jackfruit is handed over to the ladies in the kitchen, which was a different world altogether. They gathered and sat on the floor leisurely cutting and cleaning the fruits, separating the flowers from the seeds to be used in various dishes, while the elderly women moved onto preparing the dishes. And the whole time the air was filled with chit-chats, gossip talks (my favorite part) and the mouth-watering aroma of the dishes being prepared.

No wonder Jackfruit is also known as the official fruit of the Kerala state!

Jackfruit being the largest tree-borne fruit is a quite complex one, the ability to use pretty much every portion of it and make a wide variety of dishes is quite astounding. Except for its outer skin of green thorns which we discard (not wasted though as it is an excellent feed for cows & they love it), the rest of the fruit is used completely in dishes, for e.g. crispy chips (ചക്ക ഉപ്പേരി), jam (ചക്ക വരട്ടിയത്), steamed dumplings (കുമ്പിളപ്പം) , dessert (ചക്ക പായസം), curries (ചക്ക അവിയൽ), stir fry (ഇടിച്ചക്ക തോരൻ), brazil nuts stir fry (ചക്കക്കുരു മെഴുക്കുപുരട്ടി )… and the list goes on!

This tender jackfruit stir fry recipe is one of my favorites here in the US, and brings back sweet old home memories each time I cook. Since the fresh ones are very difficult to find, I use frozen or canned versions bought from Indian/Asian grocery stores. And you don’t need to doubt their quality, they taste equally good as their fresh counterparts.

The flavors of tender jackfruit are quite different than their ripe ones and make a delicious stir fry with spices, chilies and coconut. Bird’s eye chilies (കാന്താരി മുളക്) are preferred to give this dish the right amount of heat but you can also substitute with green chilies to suit your spice levels.

Happy Cooking…!

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Idichakka Thoran/Tender Jackfruit Stir fry

Tender Jackfruit a.k.a. Idichakka, Cooked and Stir Fried with Coconut, Chilies and Spices… Pairs Perfectly with Steamed Rice. 

Course Side Dish

Cuisine Indian

Keyword idichakka thoran, jackfruit, tender jackfruit stir fry

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

To make the coconut mix

• ½ cup grated coconut
• 2 garlic pods
• 2-3 bird’s eye chilies / green chilies
• 3-4 fresh curry leaves
• ¼ tsp turmeric powder
• ¼ tsp cumin seeds

To make the thoran

• 1 small fresh Idichakka / tender jackfruit OR 1 frozen packet (semi-cooked)
• Water (as required)
• ½ tsp turmeric powder
• 3-4 pearl onions
• 1 sprig of fresh curry leaves
• 1 tsp urad dal (split black gram lentils) / rice
• 1 tsp mustard seeds
• 2 dry red chilies
• Salt (as required)
• Oil (as required)

Instructions

• Using fresh tender jackfruit: Cut the whole tender jackfruit into large chunks using a well-oiled knife. Peel of the green thorny skin from the outer chunks until no-green is visible, discard the peeled off skin. Cut the chunks into smaller pieces.
• To cook the jackfruit, you can can either pressure cook or pan cook along with water (enough to cover the jackfruit), turmeric powder and salt. If pressure cooking, cook for one whistle and allow it cool down until the pressure is released, strain and keep aside.

OR

• Using frozen semi-cooked tender jackfruit: Transfer the jackfruit from the packet to a skillet along with water (just enough to cover the jackfruit), and boil with a pinch of salt and turmeric powder for 10-15 minutes on a medium flame. Strain it and keep aside.
• Shred: Shred the cooked jackfruit by either mashing it with a masher or using a blender, but make sure not to grind it into a paste.
• Grind coconut mix: Grind all the coconut mix ingredients listed above to make a coarse mix.
• Mix’em up: Using a wooden spoon or your hands, mix well the grinded coconut mix and the shredded jackfruit.
• Cook’em up: In a pan, heat a little oil and add urad dal. When the dal turns light brown, add mustard seeds, dry red chilies and curry leaves.
• As the mustard seeds start spluttering, add the jackfruit-coconut mix, sauté and cook on a low flame for 3-4 minutes, stirring occasionally. Check for the seasonings. Switch off the flame and serve with hot steamed rice.

Notes

1. You can use any brand of frozen tender jackfruit, I generally use Daily Delight’s Tender Jackfruit and at times also buy the canned ones - Green Young Jackfruit from the brand Chaokoh. 

2. Use of coconut oil is ideal for all Kerala recipes.

3. If available, you can use birds eye chilies (കാന്താരി മുളക്) instead of green chilies for making this recipe.

The post Idichakka Thoran / Tender Jackfruit Stir fry appeared first on Pepper Delight.

You might be wondering why would you need a snack bar recipe when every grocery store has a cereals aisle stacked full of endless varieties of snack bars? Well, I too am a huge fan of nut bars and have tried many store-bought ones; some are sooo good whereas the rest are just ok ok and at times I wished if they had substituted certain ingredients, or reduced the saltiness, sweetness, etc. That’s what actually got me going to try making them at home and perfect it to my choice of flavours. I mean seriously, if you love something so much then why buy it and not try making it yourself?

What’s great in learning to make your own snack bars is that, the options are endless. Tweak one ingredient and you have something new and unique. Prefer to make it healthy? Simple! Skip the high calorie sweetener/syrup and there you go.

This recipe is super simple and gluten & refined sugar free. I have used maple syrup along with brown sugar which acts as a binding agent to hold the nuts together and retain its shape. You can substitute maple syrup with honey, but I highly recommend the former as it is a good holding element and takes the flavours to a whole new level.

The nut bars are surprisingly easy to cook and turned out to be so delicious that my whole family loved it and finished it in no time. They are crunchy n chewy with the right balance of sweetness, Oh and so chocolaty!

It’s perfect as a healthy snack for kids, a post/pre-work out snack, or as a snack to munch between your meals. Feel free to experiment with your favorite ingredients and create your own customized snack bar.

Enjoy, Happy Cooking…!

Don’t forget to check out my Berry Oatmeal Crumb Bars recipe which is a whole wheat oatmeal crumb bar using fresh strawberries.

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Healthy Nut Bars with Chocolate Drizzle

Crunchy Homemade Nut Bars… Vegan, Gluten Free, and Packed with All the Goodness! A Perfect Health Snack to satisfy your cravings…!

Course Snack

Cuisine American

Keyword energy bar, nut bar, snack bar

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours

Servings 4

Author Akhila

Ingredients

• 1 cup cashews (unsalted)
• ½ cup walnuts (chopped)
• ½ cup pepitas
• ¼ cup pecans (chopped)
• ½ cup dried cranberries
• ½ cup old fashioned / rolled oats
• ⅓ cup maple syrup (or honey if not vegan)
• 2 tsp vanilla extract
• ¼ cup brown sugar
• Pinch of salt
• ¼ cup chocolate chips

Instructions

• Preheat oven to 350°F. Line a 9-inch square pan with parchment paper extending through its sides, this will helps later in lifting up easily.
• In a large bowl, combine together cashews, walnuts, pepitas, pecans, dried cranberries, and oats. You can also add any leftover crumbs or powders from the prior chopping of nuts.
• In a small saucepan, heat the maple syrup, vanilla extract, salt and brown sugar. Whisk with a spatula until it is completely dissolved. When the syrup starts to boil and bubble up, remove the pan from the heat and pour it to the prepared nut mix. Using the spatula combine them together to mix properly, it will be slightly sticky.
• Transfer this mix to the prepared baking pan. Press down gently on it using the back a spoon or any flat bowl so that it forms an even layer. Make sure there are no gaps in the flattened mix.
• Bake by placing in the middle of your oven rack for 20 minutes. Allow it to cool for 30 minutes.
• Once the nut mix is cooled, remove it from the pan by lifting the parchment paper. Carefully cut into even bar sizes of your choice using a sharp knife.
• Melt chocolate chips in a small bowl in the microwave at 30 seconds intervals until it is completely melted, you may also follow the double broiler method. Whisk the melted chocolate well until it is smooth, then drizzle it over the nuts. Transfer the bars to a refrigerator for 30 minutes to allow the chocolate to harden.
• Your snack bars are ready to serve. You may also store them in an air tight container for up to two weeks.

The post Healthy Nut Bars with Chocolate Drizzle appeared first on Pepper Delight.

“Navratan” – nav meaning ‘nine’ and ratan for ‘gems’… As the name suggests, the dish is exotic in every aspect and is also referred to as the Nine Gems Curry or Nine Jeweled Curry. The nine main ingredients in this recipe are a combination of vegetables & fruits. “Korma” which has its royal origins from the Mughlai cuisine of the Indian subcontinent, signifies dishes cooked in a mix of spices, dry fruits, nuts and cream. Together, Navratan Korma is a culmination of exotic and royal flavors, a delicacy with a perfect balance of spices!

One of the highlights of this recipe is the flexibility it provides in terms of the ingredients used. Although requiring nine main ingredients, you do not have to stick to a fixed set and instead can cook with what is available in your pantry. Paneer being a good protein source can also be added to this dish, although it is a personal choice and not a mandate, you can make this dish without paneer as well. This recipe is also an excellent source to include a variety of vegetables in your diet. The creamy consistency and its mild n sweet taste makes even kids to enjoy it without much hesitation.

There are many variations of this korma; using different spices, adding fresh fruits, replacing cream with yogurt, and so on. However, this method of preparation is my personal favorite. I love the addition of raisins and honey along with fresh fruits, which give the dish a natural sweetness. For all the vegans out there, you can easily convert this recipe into a vegan version by simply substituting milk cream with coconut milk, butter/ghee with coconut oil, honey with maple syrup / brown sugar, and paneer with tofu.

Navratan korma is a usually served during the festive season but can be enjoyed anytime, it is also a restaurant delicacy. It is a comfort food and its creamy texture makes it a perfect side dish to go with roti, naan or rice.

If you love Korma dishes, check out another recipe from my blog archives; a South Indian style Vegetable Kurma.

Enjoy, Happy Cooking…!

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Navratan Korma

An Exotic Dish from the Hearts of Mughlai cuisine, Navratan Korma! Made with Nine different Vegetables, Fruits and Nuts in a Mild & Semi-Sweet Creamy Gravy!!

Course Side Dish

Cuisine Indian

Keyword korma, kurma, navratan korma

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 5

Author Akhila

Ingredients

For the curry paste

• 4-5 cashews
• 1- inch sized ginger
• 3 garlic cloves
• 1 large onion (roughly cubed)
• 2 big tomatoes (roughly cubed)

Veggies

• ¾ cup cauliflower florets
• ½ cup frozen green peas
• ½ of a red bell pepper (cubed)
• ½ of a green bell pepper (cubed)
• 1 carrot (cubed)
• 1 potato (cubed)
• ½ cup beans (sliced an inch length)
• ½ cup paneer (cubed)

For the korma

• 1 tbsp butter/ghee
• ½ tsp cumin
• 1 bay leaf
• ¼ tsp turmeric powder
• ½ tsp chili powder
• ½ tsp coriander powder
• ¼ tsp garam masala
• ¼ cup cashews
• ¼ cup raisins
• 1 tbsp kasuri methi / dried fenugreek leaves (crushed)
• 1-2 tbsp honey
• ¼ cup milk cream (optional)
• 2 cups water (plus more)
• Cilantro leaves (chopped, to garnish)
• ¼ cup pomegranate seeds (to garnish - optional)
• Oil (as required)
• Salt (as required)

Instructions

• Slice ‘em up: Clean and cut veggies as per the above ingredient list. For more veggie options see notes section below.
• Cook hard vegetables: Boil cauliflower, potatoes, beans and carrots by adding turmeric powder, salt and water (just enough to cover the veggies) until they are cooked well. Strain, reserve the stock, and also keep aside the cooked veggies separately.
• Fry ‘em up: In a small pan, toast paneer cubes on both sides until they are golden. Transfer to a bowl and in the same pan, fry cashews and raisins until they are golden. Keep aside.
• Make the curry paste: In a pan, heat little oil on medium heat and add cashews, ginger, garlic, onions. Sauté for 2-3 minutes, followed by adding tomatoes. Sauté until they are slightly cooked and mushy. Switch off the flame and allow it to cool. Once it is cooled, grind them into a thick paste.
• The Curry: Heat butter/ghee in a large pan, add cumin seeds and bay leaf. Sauté until they are fragrant. Add the grinded curry paste, sauté and cook until the color of the curry slightly changes and becomes thick.
• Add spice powders: Chili, turmeric, coriander powder and garam masala. Sauté for 4-5 minutes on a low flame until the oil starts to separate.
• Add bell peppers and green peas; mix well with the masala.
• Add 1 cup of the reserved stock, season with salt and bring the curry to a boil. Once it starts boiling, add the cooked veggies and 1 tbsp honey; check and add more if needed. Add crushed kasuri methi, stir and mix the curry well.
• Add toasted paneer, fried cashews, raisins and milk cream. Cook for 1-2 minutes. Check for the seasoning.
• Garnish: Switch off the flame and garnish with cilantro leaves. Garnish with pomegranate seeds once the curry is slightly cooled and ready to serve.
• Serve: Goes well with Rice, Roti, Naan or any bread. Enjoy!

Notes

1. Veggies: Red Green Yellow bell pepper, cauliflower, beans, carrots, green peas, potato, broccoli, snow peas, squash, corn

2. Fruits: Pomegranate seeds, grapes, pineapple

3. To make it Vegan: Substitute milk cream with coconut milk, paneer with tofu, ghee / butter with coconut oil, and honey with maple syrup / brown sugar.

4. The strained water / stock in which the veggies were cooked in step 2 can be reserved for step 8 while preparing the curry.

5. If you are adding pineapple or grapes, you can add them at step 9.

The post Navratan Korma appeared first on Pepper Delight.

The memories of this dish go all the way back to my hometown days when my amma (mom) used to make this theeyal with a beautiful aroma of roasted coconut filling the entire kitchen, accompanied by the bubbling sound of the boiling curry! The lip-smacking taste of her theeyal is something which has stuck to my taste buds forever. Being fish lovers, me and my brother always preferred fish curry dishes daily. We were fortunate enough to live in a town where the local fishermen would ride their bicycles to your doorsteps selling their fresh morning catch, and so fish has been a staple all throughout my life. Some days based on the weather or the season, you may not get fresh ones and so you compromise on the fish but with the next choice being a dish as close to a fish masala recipe. And that’s when amma would pull off a life saver; Theeyal…!

Theeyal is a traditional & authentic vegetarian side dish of Kerala, made of roasted coconut and spices simmered in a rich gravy along with vegetables. It is also served in some places as a side dish in a Sadya (the biggest vegetarian feast of Kerala). A non-vegetarian version with shrimp which is called as Konju Theeyal is also quite popular in Kerala. You can add your choice of vegetables or try out the simplest version with pearl onions.

Talking about the complexity of this dish, it was pretty hard initially for me to replicate my amma’s theeyal with the right flavor and consistency. The tricky part was in dry roasting the coconut to perfection which I always failed at. I would either over roast it or under do it. And how did I identify my mistake? While grinding! If you have perfectly roasted the coconut, it would release its oil when grinding to form a thick oily paste (as shown in the above picture). So, ensure to grate the coconut evenly and roast perfectly on a low flame!

I have to thank my sis-in-law for introducing me to this cashew version of this recipe, which has now become one of my favorite dishes!

Enjoy this delicious piping hot theeyal with steamed rice…Happy Cooking…!

Don’t forget to check out my other Kerala recipes here.

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Cashew Theeyal

Cashews, Pearl Onions and Drumsticks Simmered in an Aromatic Roasted Coconut Gravy…!

Course Side Dish

Cuisine Indian

Keyword kerala theeyal, theeyal

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

For Roasting Coconut

• 1 cup grated coconut
• 3 small onions
• 1 tbsp chili powder (add more if you like it hot)
• 1 tbsp coriander powder
• ½ tsp turmeric powder

For the Curry

• 15-20 pearl onions (sliced)
• 2 green chilies (split)
• 2 large drumsticks (slit and cut into pieces, frozen also works)
• ¼ cup unsalted cashews
• Pinch of fenugreek powder
• Tamarind (lemon sized, soaked in water)
• 2 cups water
• 2 sprigs of curry leaves
• 2 dry red chilies
• 1 tsp mustard seeds
• 2 tbsp diced coconut bites (optional)
• Salt (as required)
• Oil (as required)

Instructions

For Roasting Coconut

• Heat a pan and dry roast grated coconut and pearl onions on a low to medium flame until it starts turning lightly golden brown.
• When you start seeing a golden / light brown color, add the spices; chili, coriander and turmeric powder. Stir on a low flame for another 2-3 minutes until roasted well, be careful not to overdo nor turn dark brown. Turn off the flame and allow it to cool. If you are using whole spices, you need to roast them from the beginning along with the coconut at step 1.
• Once cooled, grind all the roasted ingredients into a smooth oily paste. While grinding, the roasted coconut will release its oil as shown in the picture above, indicating that you roasted it perfectly.

For the Curry

• Soak cashews in warm water for 10 mins. Keep aside.
• Heat a pan with oil on a medium flame. Sauté the curry leaves, pearl onions, green chilies, and soaked cashews for 4-5 minutes until the onions become translucent. Add drumsticks and saute for 2 minutes.
• Meanwhile, squeeze the juice of the tamarind and keep aside.
• To the pan, add the grounded coconut paste, tamarind juice, fenugreek powder, salt, and water, bring it to a boil.
• Once it starts boiling, reduce the flame and let it simmer for 10 minutes or until your desired consistency is reached. Check for the seasoning of the curry and adjust salt according to your taste.
• Prepare the tempering by heating oil in a separate pan and splutter mustard seeds. Add curry leaves and dry red chilies.
• Add the tempering into the curry, close the lid and switch off the flame. Let it rest for 10 minutes before serving. Serve hot with steamed rice.

Notes

• You can choose from a variety of vegetables for this dish; Potato, Ivy gourd, Yam, Eggplant, Okra etc.
• For the sourness, tomatoes can also be used in addition to / instead of tamarind.
• Coconut oil is recommended for all authentic Kerala recipes.

The post Cashew Theeyal appeared first on Pepper Delight.

French Fries are a guilty pleasure. They are sooo damn delicious that even though knowing its unhealthy, we still cheat and chomp them down. And then comes sweet potato fries; a tad healthier than french fries, but if you want to make a difference and scale it up, try this recipe. Its oven roasted and not baked, how about that? This dish is equally crispy on the outside, tender inside, sweet, spicy, and of course with all the possible goodies that a sweet potato can offer… YUM!!!

It took a while for me to perfect these crispy fries. Sometimes a silly mistake like slicing it unevenly, can burn your fries. To me, the success of this dish is taking care of the following tips, and rest is a piece of cake.

Pro cooking tips:

1. Make sure to cut the potatoes into ½ inch thick even sized slices so that they cook evenly.
2. Sweet Potatoes comes in different shapes and sometimes can be huge. If you don’t want your fries to be long sticks, cut the whole potato into two halves and then slice as instructed above. Do not cut them too short as they may overcook and sometimes burn.
3. Ensure to line your baking tray with aluminum foil, that’s a must for a perfect 30-minute cook.
4. Do not overlap fries while layering on the tray, spread them out onto a single layer.
5. Flip the fries after 15 minutes of roasting to ensure an even cook on all sides.

The secret to crispy roasted fries is corn starch. Sweet potatoes contain lots of moisture and so making them crispy is not easy; smearing with corn starch helps to absorb moisture and provide a nice outer crispy coating.

These orange-fleshed potatoes are basically sweet, so a hint of spiciness goes well with it. Add a pinch of chili powder to your spice rub, and once cooked, how about an extra creamy dreamy delicious sriracha sauce to dip your hot hot fries in? Well well, what more can you ask for? This dish makes a great side to your burger, sandwich or can even be served as a snack to munch on anytime.

Enjoy, Happy Cooking…!

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Sweet Potato Fries with Creamy Sriracha Sauce

Crispy n Spicy Roasted Sweet Potato Fries with Creamy Sriracha Dipping Sauce 

Course Appetizer

Cuisine American

Keyword fries, sweet potato fries

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

For the sweet Potato Fries

• 3 large sweet potatoes
• 1 tbsp corn starch
• ½ tsp chili powder
• 1 tbsp vegetable oil
• Salt and pepper

For Creamy Sriracha Sauce

• ½ cup mayonnaise
• 2 tsp sriracha sauce
• 1 tsp lemon juice

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and grease with some cooking spray. Keep aside.
• Peel potatoes and slice them using a sharp knife into ½ -inch sized large even slices. Make sure to cut them evenly into steak shaped sizes to cook evenly.
• Toss them in oil, corn starch, chili powder, pepper and salt. Transfer the slices to the prepared baking tray and spread into an even layer. Ensure not to stack them on top of each other as it will affect the cooking.
• Place the tray in the oven and roast for 30 minutes in total until you see crispy brown edges, flipping them half way through to cook evenly on both sides.
• Remove from the oven and allow it cool for 5 minutes. Serve immediately with creamy sriracha sauce or tomato sauce.
• For the sauce: Whisk all the ingredients until smooth and your sauce is ready.

The post Sweet Potato Fries with Creamy Sriracha Sauce appeared first on Pepper Delight.

Are you a kale lover?

Well, I wasn’t until a year ago when I made this Kale Smoothie with Mango & Banana recipe, a Healthy Green Drink! From then on, I’ve lost my inhibition to this leafy vegetable and started exploring various dishes made with it across restaurants; be it in salads, soups, and so on. Slowly my taste buds started liking it and considering the endless goodness of Kale and its health benefits, I’ve decided to incorporate it in our daily diet focusing on staple foods like dal curry/lentil curry which is an integral part of Indian cuisine.

After quite some experimentation and trial-n-error with Kale, I finally have my perfect recipe by combining it with split pigeon peas (toor dal / tuvara parippu) and zucchini. This recipe is quite similar to Spinach lentil curry in its preparation, but it does taste different. Usually, grated coconut is not common in dal curries but I’ve added it to mine…Well, my Kerala roots are to blame for that I guess, right?

Dal to us all Indians is a Comfort Meal Heaven! You would be astonished by the countless number of dal recipes in every State in India! In fact, just a bowl of dal with hot steamed rice/roti is enough to bring a smile on any Indian’s face, and the perfect meal to satisfy your cravings on a chilly rainy day! This Kale and Zucchini dal recipe is a great way of adding greens and plant-based proteins to your diet. It’s easy, flavorful, power packed with all the goodness, and an insanely satisfying comfort meal.

Enjoy, Happy Cooking…!

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Kale and Zucchini Dal/Lentil Curry

Hearty, Vegan and Healthy - Kale and Zucchini Dal… made with Yellow Lentils and Coconut! The Perfect Comfort Food Heaven…!!  

Course Side Dish

Cuisine Indian

Keyword dal, indian, kale dal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup split pigeon peas / toor dal / tuvara parippu
• 3 strands of kale (almost 2 cups; stem removed, chopped)
• 1 zucchini (skin removed, cubed)
• 2 to matoes (chopped)
• ½ cup grated coconut
• 2 garlic cloves
• 1 green chilly
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp mustard seeds
• 2 dry red chilies
• 1 tbsp oil
• Water (as required)
• Salt (as required)

Instructions

• Pressure cook dal/lentils with water (just enough to cover the dal) and a little salt, for 3 whistles. Keep aside.
• Grind grated coconut along with garlic, green chilly, cumin seeds and turmeric, to a smooth paste.
• Add the chopped kale and zucchini along with the grinded coconut mixture into the pressure cooker and cook on a medium flame. Add ½ cup water if the dal/lentil mixture is too thick.
• In a separate pan, add oil and splutter mustard seeds. Add dry red chilies and chopped tomatoes, sauté on a medium flame until it becomes mushy. Add this to the boiling dal mix in the cooker.
• Reduce the heat of the cooker to a low and allow it to cook for another 5-10 minutes or until it starts turning thick. Check for the seasoning.
• Serve warm with hot steamed rice/roti/naan. Enjoy.

The post Kale and Zucchini Dal/Lentil Curry appeared first on Pepper Delight.

Kootu Curry is a traditional side dish served mostly for festivals & celebrations in Kerala, like Onam, Vishu, and marriages. Along with the endless curries served in a Sadya (traditional vegetarian feast of Kerala), Kootu Curry makes its presence unique by being the only curry which uses roasted coconut as a topping. The word kootu means ‘a mix or combination’, and the recipe is a mix of different vegetables and chickpeas simmered in a coconut cumin gravy, and later topped with browned/fried coconut.

The vegetables used for this dish differ from place to place in Kerala. It’s most common ingredients are Chena (yam), Kaya (raw plantain) and black/white chickpeas, but variants like Pumpkin and Ash gourd are also popular.

I must confess that this recipe is a coconut overload in various forms, be it fresh, oil, or fried. Its major highlight is the addition of fried coconut with curry leaves and dry red chilies, which adds a nice aroma and flavor to the dish. Kootu Curry is a non-spicy, lightly sweet, and a completely satisfying side dish; it pairs wonderfully with steamed rice and daal/lentil curry.

Enjoy, Happy Cooking…!

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Kootu Curry/Kerala Style Plantain and Yam Curry

Kerala Style Kootu Curry… made with Yam, Plantain and Black Chickpeas – A Sadya Delicacy…! 

Course Side Dish

Cuisine Indian

Keyword kerala sadya, kootu curry

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 cup kadala / black chickpeas
• 1½ cup water + more
• 1 medium sized raw plantain (cut into cubes)
• 1 cup yam (cubed)
• 1 tsp chili powder
• ½ tsp turmeric powder
• ½ cup + ½ cup grated coconut
• ½ tsp cumin seeds
• 1 tbsp pepper powder
• 1 tbsp jaggery
• 2 sprigs of curry leaves
• 2 dry red chilies
• 1 tsp mustard seeds
• Coconut oil (as required)
• Salt (as required)

Instructions

• Soak black chickpeas overnight. Pressure cook it with water and a pinch of salt for 3 whistles. Once cooled, drain the water and keep aside. Also set aside the cooked black chickpeas separately.
• Grind ½ cup grated coconut with cumin seeds to a coarse paste, keep aside.
• In a separate pan, add the above drained water, vegetables, turmeric powder, chili powder, & salt, and cook on a medium flame. Once it starts boiling, simmer it and cook until the veggies are soft, properly cooked, until the water dries out. Add more water if necessary.
• Lightly mash the cooked vegetables with the back of a wooden spoon. Add the cooked black chickpeas and the grinded coconut paste, mix well and continue cooking till the raw coconut smell subsides.
• Now add pepper powder and jaggery to the pan, mix well and check for the seasoning. Place the lid, cook for another 2-3 minutes, and then switch off the flame.
• To prepare the tempering / garnish, heat oil in a separate pan and splutter mustard seeds. Add curry leaves, dry red chilies and grated coconut. Roast the coconut until they turn golden brown.
• Pour this over the cooked chickpea veggies, mix well. Your Kootu Curry is ready, serve with rice and daal curry!

Notes

1. Pumpkin and Ash gourd can also be added as alternate vegetables while making Kootu Curry.

2. Using jaggery in this dish is completely optional as it’s specific to certain places in Kerala.

3. Coconut oil is ideal for all authentic Kerala recipes.

The post Kootu Curry appeared first on Pepper Delight.

Are you a fan of Guacamole?

Or

a fan of Hummus?

If that’s a YES for both, then this recipe is definitely for you! Combining the two epic dips together; zesty guacamole with creamy hummus – it is a Star of Dips!

If you have been following my blog lately, you would know about my love for hummus. On a weekly basis I end up making it in different combinations; either as a dip, or at times as a spread for rolls, like my favorite Roasted Chickpeas Hummus Roll. This continues from classic to variations like beetroot hummus, and now to my latest crush – avocado hummus. It’s so fresh and creamy, with a tiny hint of zestiness from the lemon. The dish keeps you guessing, with that taste which is in right between guacamole and hummus, n is so damn delicious!  Be it a spread on toasts or a heap on a tortilla chip, this avocado hummus dip is absolutely perfect…!

The extra creaminess comes not only from the avocados, but also from the chickpeas without it’s skin. It is purely optional to peel its skin as the avocado balances the texture, but definitely makes a difference when removed. You can also try adding jalapenos to give some heat to your dip if you like.

Enjoy, Happy Cooking…!

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Avocado Hummus

When Classic Mediterranean Hummus meets Mexican Delight Guacamole…Its a Celebration of Flavors…!! Presenting you the Extra Creamy, Healthy n Delicious Avocado Hummus… Perfect as a Dip or a Spread for Sandwiches & Toasts…!! 

Course Appetizer

Cuisine Mediterranean, Mexican

Keyword appetizer, avocado hummus, hummus

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 ripe avocados (peeled and pitted)
• 15 oz. canned chickpeas or ½ cup dried chickpeas, cooked
• 1 garlic
• ¼ cup tahini sauce
• ¼ tsp cumin powder
• ½ tsp pepper powder
• 1 lemon squeezed
• ¼ cup reserved chickpeas liquid/water
• ¼ cup olive oil + enough for topping
• 2 tbsp fresh cilantro leaves
• Salt (as required)
• roasted chickpeas/red chili flakes (garnish)

Instructions

• In a food processor, pulse together the avocados, cooked/canned chickpeas, garlic, tahini sauce, cumin powder, pepper powder, lemon juice, cilantro leaves, olive oil and salt.
• Scrape the sides of the bowl and add reserved liquid or water as needed while grinding to reach the desired consistency or until smooth. Check for the seasoning.
• Top with extra olive oil, roasted chickpeas (optional) or red chili flakes.
• Enjoy with veggie sticks, pita chips/tortilla, or bread.

Pro Tip: Peel off the chickpeas skin for a creamier hummus.

The post Avocado Hummus appeared first on Pepper Delight.

I love smoothies for breakfast…they are delicious, light, refreshing and of course easy to prepare on any busy morning. But I also prefer not to lose its goodness by compromising on the nutritional benefits & taste, for time. So, my solution… Chia!

Chia seeds have amazing health benefits. It is a grain free superfood, high in fiber, calcium, Omega-3, and a protein too. It’s high fiber and calcium content keeps you full for a longer time thereby controlling your appetite, and helping in weight loss. Chia is naturally gluten free, which makes it a great protein source for people with Celiac disease. In addition, it is found to boost your metabolism levels too.

In my home, chia is served as a smoothie topping, in puddings, and sometimes as an egg replacement (Yes, it works!). So, what does it taste like? Chia doesn’t have any taste, it’s basically a filler which easily blends with any core ingredient and at the same time packed with its own goodness. You can top it with yogurt, fruit puree, granola, nuts or fruits to make it taste even better.

The basic recipe of a chia pudding is extremely simple. All you need is to soak chia seeds overnight in any milk of your choice and a sweetening agent. The consistency of a chia pudding is a slightly thick, wobbly, gel like texture. There is hardly any recipe here for this dish, if you know the right ratio of chia pudding, you can top it with endless options.

Enjoy, Happy Cooking…!

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Chia Breakfast Pudding

Brighten Up Your Day with an Overnight Chia Pudding with Fresh Fruits and Nuts…!! Vegan & Refined Sugar free… a Quick Breakfast and a Healthy Dessert...!

Course Breakfast, Dessert, Drinks

Cuisine American

Keyword breakfast, chia pudding, healthy

Prep Time 2 minutes minutes

Servings 3

Author Akhila

Ingredients

For chia pudding

• 1 cup almond milk
• 3 tbsp chia seeds
• 1 tsp maple syrup

For pink layer

• 4-5 strawberries
• 6-8 raspberries
• ¼ cup almond milk
• 1 tsp maple syrup (or more)

For green layer

• ½ cup frozen mangoes
• a handful of spinach
• ½ of banana
• ⅓ cup almond milk
• 1 tsp maple syrup (or more)

For yellow layer

• ¼ cup frozen mangoes
• ⅓ cup chopped pineapple
• ½ of banana
• ⅓ cup almond milk
• 1 tsp maple syrup (or more)

nuts and fresh fruits (garnish)

Instructions

• Start with the chia pudding ingredients by mixing them in a glass container until well combined. Allow it to sit for 5 minutes and give another stir to avoid any clumps and mix evenly.
• Refrigerate for 4 hours or overnight in a closed container. The chia seeds will absorb the milk and swell up.
• Once the chia pudding is ready, prepare the different colored fruit layers. Blend each layer’s ingredients together until smooth, and keep aside.
• When ready to serve, add a layer of chia pudding to the serving glass. Carefully pour the colored fruit layer mix over the chia pudding with a spoon.
• Top with fresh fruits and nuts, Enjoy.

Notes

1. Substitute almond milk with your choice of milk. You can also use regular milk if you are not a vegan.

2. Vary the amount of maple syrup used to meet your sweetness needs. You can also substitute maple syrup with honey, dates, or any sweetening agent.

The post Chia Breakfast Pudding appeared first on Pepper Delight.

Its Winter, pretty cold this year and a bad Flu season! I have been longing to write this post since a few months, and that’s when I fell sick and almost hit by a flu. This recipe was certainly my life saver and it was around that time I read about the food trends for 2018 and the importance of this super food in our daily lives. I guess that was my motivation and here I am back with my blog post; Turmeric!

Turmeric in India

The quintessential spice of Indian Cuisine – Turmeric! Also known as Indian Saffron, turmeric gained worldwide attention in the recent years after its popularity rose in the food industries of Western Countries. For us Indians, Turmeric is not just a spice… it has been an eternal part of our lives for centuries. Its sacred, holy, medicinal, a food ingredient, cosmetic… and the list goes on!

The Haldi/Turmeric Ceremony of marriages is one significant ritual in Indian weddings. The turmeric powder is mixed with water to form a thick paste and applied to the bride’s and groom’s face, as a blessing. It also symbolizes purification of the body and soul, protection from evil spirits, and of course a cosmetic to keep your skin radiant and glowing… it’s your big day and you need to stand out! Like I said, Turmeric is indeed a magical spice!

How to include Turmeric in your diet?

There are plenty of dishes and recipes globally which use turmeric. I would recommend everyone to include it in your daily diet, especially kids who are prone to weather related health problems. Here are some tips:

1. Check out Indian recipes; you will find plenty of dishes which use turmeric. Include it in your curries, roasted veggies, or soups… it’s a healthy food color alternative too.
2. Can be added in small amounts to your rice recipes, dips, and salad.
3. A good ingredient in your smoothies, just Brightens up your Day!
4. Try out turmeric tea, lattes or the basic Turmeric Milk, aka Golden Milk.
5. And the simplest yet healthy method of them all– Turmeric in a spoon of honey, taken on an empty stomach; the perfect Revitalizer to start you day with!

Incorporating black pepper with turmeric helps the active absorption of turmeric into your blood stream.

Health Benefits of Turmeric

Turmeric has been long used in Ayurvedic medicine, and has many medicinal and health benefits. A glass of warm turmeric milk with a pinch of black pepper is considered as a basic cure for common cold, and to catch a good night’s sleep thereafter. Many others:

1. Turmeric is believed to possess anti-cancer, anti-inflammatory and anti-oxidant properties.
2. It helps to maintain insulin levels, and is widely used in the treatment for diabetes.
3. It acts as a blood purifier, removing toxins from the blood thereby protecting the tissues and other internal organs.
4. Widely used in Ayurvedic medicine for treating osteoarthritis and rheumatoid arthritis. Its anti-inflammatory properties help to reduce joint pains and inflammation.
5. Helps in maintaining serum cholesterol levels, thus reducing the chances of cardio vascular diseases.

How to remove Turmeric stains?

One of the biggest problems with Turmeric is, it can leave nasty stains. In the kitchen, staining your countertops is inevitable, but removing turmeric stains can become one tricky task. Although there are many methods to clean it, the baking soda method has always been my life saver. Mix baking soda with enough water to form a thick paste, and apply to the stained area. Leave it for a few minutes, and then wipe it off with a clean cloth. Tadaa…its clean!

Turmeric milk is prepared in different styles in India and this is one such variation which has been used commonly in my family.

Stay Healthy, Enjoy !!!!

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Turmeric Milk

Course Drinks

Cuisine Indian

Keyword turmeric milk

Prep Time 1 minute minute

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 tsp turmeric powder
• ½ tsp cinnamon powder
• Pinch of black pepper
• 2 cups milk of your choice
• Honey / maple syrup /sugar (optional)

Instructions

• In a saucepan, boil the milk with turmeric, black pepper and cinnamon powder. Once it comes to boil, lower the flame and allow it to simmer for 5 minutes.
• Strain the milk to a glass, add honey / sugar if desired. Enjoy hot.

The post Turmeric Milk appeared first on Pepper Delight.

Hello 2018… A New Year… A New Beginning…!

And I’m Starting this New Year with a single Mantra – Eat Healthy…!

One of the leading food trends of 2018 is sugar alternatives. So, let’s start with January on a positive note by avoiding that extra sugar which you don’t actually need, and still enjoy all the sweetness available from natural sources. Like these bliss balls for example, they are healthy, sweet and nutritious, totally a no-cook fuss-free recipe.

This dish is made by mixing different nuts, adding a sweetening agent like dates/chocolates/honey/maple syrup, and then rolled into little treats. It hardly takes 10 minutes to prepare with only 4 ingredients, and the best part is – you can customize it with endless choices. You can add hemp seeds, chia seeds, cocoa, chocolate chips, or your favorite nuts & dry fruits.

Moist n chewy, these bliss balls work best as a post workout snack, or as little treats to pop into kid’s lunch boxes, or even as an evening snack for that extra sweet craving. Store them in an airtight container and refrigerate, and they stay fresh and taste great for up to 2 weeks!

Enjoy, Happy Cooking…!

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Bliss Balls

Healthy n Naturally Sweetened, Gluten free n Vegan, Made with Nuts n Dates… a 4 Ingredient, Perfect after-meal Snack… Bliss Balls…!!  

Course Dessert, Snack

Keyword bliss balls, energy balls, healthy, snacks

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 balls

Author Akhila

Ingredients

• ½ cup cashews
• ½ cup almonds
• 8-10 dates
• ¼ cup shredded unsweetened coconut
• Pinch of salt
• Coating: shredded coconut, matcha powder, cocoa powder, grounded walnuts

Instructions

• If your dates are dry, soak them in water for up to 5 minutes to soften. Drain the water and set the dates aside.
• Blend nuts in a food processor until coarsely ground. Add shredded coconut, dates, a pinch of salt, and blend until they combine well and the mixture becomes sticky.
• Roll the mix into equally sized balls and refrigerate airtight for 20 minutes to allow it to set.
• To apply the coating, roll the balls in the coat mixture of your choice. Put a little mix on your palm and roll the balls one by one for a final finish.
• The Bliss Balls are ready to be served. For later use, store the balls in an airtight container and refrigerate up to two weeks.

Notes

1. If the mixture turns too moist, try refrigerating it for 30 minutes to firm up or add more grounded nuts or shredded coconut.

2. Roll them on your palm by moistening with a tiny drop of water so that the balls won’t stick to your hand.

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I am a Huge Fan of Wraps and Tacos! I guess that would be obvious with my Indian roots and my love for the flavours of Rotis, Chapatis n breads. My previous post was all about Hummus, I also did talk about my upcoming recipe, and the variety foods you could make by incorporating hummus. There are a thousand reasons to love it, but if I am to list out my top picks, then this recipe which is my newest obsession would be flying high among them all. It’s a fusion of Mediterranean and Indian flavours; creamy hummus and a crunchy garam masala flavored roasted chickpeas, a match made in heaven!!

These are incredibly easy to make and works perfect as a meal prep recipe too. It’s a protein packed filling meal, and to all the non-veg lovers out there… you wouldn’t even believe this dish is vegetarian, it’s soo good! The wraps can be rolled and sliced into half as pinwheels which you can serve at parties & picnics or even pack into kids lunch boxes.

Substitute/Add chicken or meat with the chickpeas, n there’s another great combo. For the hummus, you can buy it readily from the stores or else DIY with my creamy hummus recipe here, which is what I love to do always as I can serve it many ways; as a dip, wrap or platter.

I have prepared this hummus wrap dish on many occasions over the last few months, and each time it turned out to be a super hit, equally loved by veg & non-vegetarians. This recipe might doubtfully look to be a chickpea overload, but why not? After all it’s healthy and vegetarian right? So go ahead, give these wraps a try and if you have any new combinations, let me know in the comment section below.

Enjoy, Happy Cooking…!!!

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Roasted Chickpeas Hummus Wrap

Crunchy Garam Masala Flavored Chickpeas, Hummus & a Veggie Salad… wrapped in a Pita… Healthy, Delicious n a Protein packed Power Meal…!

Course Appetizer, Main Course

Cuisine Mediterranean

Keyword hummus wrap, roasted chickpeas, roll

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author Akhila

Ingredients

• 1 cup dry chickpeas
• 2 cups water
• 2-3 tbsp olive oil
• 1 tsp garam masala
• 1 tsp black pepper
• Salt (as required)
• Hummus
• 1 cucumber
• 1 tomato
• 1 red onion
• 2 tsp lemon juice
• Cilantro leaves (garnish)
• Pita bread

Instructions

• Soak chickpeas overnight to rehydrate and increase its volume. Drain and rinse well before cooking.
• Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure subsides. Take of the lid and reserve some of the cooked liquid, drain the rest.
• Preheat oven to 400 degree F. Arrange the chickpeas on a baking sheet. Toss in olive oil, garam masala, pepper and a generous amount of salt to coat the chickpeas well.
• Roast for 40-45 minutes until they crisp up, stir half way through the cooking.
• Chop veggies and mix with lemon juice and salt. Keep aside.
• Warm pita breads in a pan or microwave/oven to make them soft.
• Spread hummus, top with roasted chickpeas and veggies. Garnish with freshly chopped cilantro leaves. Roll into a wrap and enjoy!

Notes

1. Substitute pita bread with tortilla / naan / breads of your choice, and veggies with your favorites.
2. For non-vegetarians, chicken or meat can be added as toppings and make a great combo.

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Quinoa was never on my favourite list until recently when a friend of mine prepared this recipe, and that changed my outlook to explore this wonder food. Trust me; it was a complete satisfying meal! And what threw me off was the simplicity of the dish; raw vegetables with no fancy sauces, just a simple lemon juice based dressing and it was Yumm!!

Before I indulge into the recipe, for those of you who do not know about this superfood Quinoa… it is considered as one of the healthiest food in this planet. The nutritional benefits of quinoa are endless; it’s gluten-free, high in protein (a great option for vegetarians), anti-oxidants, iron and magnesium. Quinoa cooks pretty fast than any other grains and is very easy to incorporate into your daily diet. You can add it to your salads, stir fries, and is also a healthy substitute to rice.

I have used all my favorite veggies in this salad bowl recipe. And YES, there is raw beetroot in this dish. Do you like raw beetroot? I prefer it mostly for my smoothies; check out my Beetroot Power Smoothie (its my fav!).  Beetroot is high in fiber, low in fat and high with anti-oxidants, whether it’s cooked or not.  Having raw beetroot in salad is intimidating at times, as many do not like its earthy smell. But pickling beetroot in lemon juice and salt helps to reduce its muddy taste and smell. In this salad you can use beetroot in many different ways, be it finely chopped/grated, cooked, roasted or even pickled.

Be creative, you can customize this recipe with your choice of fruits or vegetables. Adding nuts to your salad bowl provides hearty fats to your body; Almonds, Pistachios, Cashews are low calorie nuts which you can substitute for walnuts. Just keep in mind to use raw ones.

So enjoy this delicious colorful bowl of goodness!!!!

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Quinoa Salad Bowl

A Veggie Quinoa Bowl, loaded with Vegetables in a Zesty Cilantro Lemon Dressing… Simple, Healthy and Satisfying…!! 

Course Salad

Cuisine American

Keyword quinoa, quinoa salad, salad

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 small beetroot
• 1 carrot
• 1 onion
• 1 bell pepper
• 1 cup quinoa
• 2 lemon
• 2 tbsp cilantro leaves (chopped)
• Walnuts (topping)
• Salt and pepper

Instructions

• Peel the skin of the vegetables, thoroughly wash and rinse to clean. Chop them into small bite sized pieces.
• Squeeze the lemons and add salt to it to prepare a pickle juice, soak the beetroot and carrots separately (to prevent mixing of color) in it for 4-5 hours.
• Cook quinoa according to package directions. Remove from the heat and allow it to cool for 15 mins. Fluff it with a fork.
• Prepare the dressing by mixing lemon juice, cilantro leaves, salt and pepper in a bowl. Whisk until smooth.
• Mix cooked quinoa with vegetables, pour the dressing, and toss to mix together. Let it stand for 30 mins.
• Top with walnuts and serve in a bowl.

Notes

1. Make sure you buy fresh beetroots and wash them thoroughly under cold water.
2. You can use beetroot in many different ways for this recipe; finely chopped, grated, cooked, roasted, or even pickled.
3. Substitute walnuts with low calorie nuts such as almonds, cashews or pistachios.

The post Quinoa Salad Bowl appeared first on Pepper Delight.

Kale is one of the healthiest foods on this planet and I agree to it a 100%. I wasn’t a fan of it until I stumbled upon this perfect smoothie recipe. Kale always felt strange to me, maybe coz of my many failed attempts with it. Every time I walked by the aisle of Kale at a store, I said to myself “not today, next time” and kept on post ponding it. But that’s how Kale tastes, and all you need to do is make it interesting by adding the right sweet ingredients which can mask it’s bitterness but still retain its fresh green flavours. So I tried out this smoothie with mangoes and banana, and it was Yumm! It’s so green, creamy, sweet, well balanced with all the necessary nutrients your body needs, and of course… Delicious…!!

I’m sure you would like to know what’s so special about Kale and why it’s called a Superfood:

• It’s loaded with Anti-oxidants & high in beta carotene; helps lowering blood pressure and is anti-inflammatory.
• Is high in Vitamin C and K.
• A good plant based source of Calcium.
• Helps lowering cholesterol thereby reducing the risk of heart diseases.

To learn more about Kale and it’s health benefits, checkout this super informative article by Dana @ HealthyLine – 26 Science-Backed Health Benefits of Kale.

Enjoy…!

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Update, June 5th ’17: My post has been featured today in thefeedfeed.com‘s favourite “Kale & Other Greens” recipes!! Do check out thefeedfeed.com/kale for more delicious Kale recipes…

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Kale Smoothie with Mango & Banana

Healthy n Delicious Green Smoothie… Perfect to Start of your Day or as a Post Workout Drink... Made with the Superfoods; Kale, Mangoes & Bananas!!! 

Course Breakfast, Drinks

Cuisine American

Keyword kale smoothie, smoothie

Prep Time 5 minutes minutes

Servings 1

Author Akhila

Ingredients

• 2 cups kale (chopped)
• 1 mango
• 1 banana
• 1 cup water (or more)

Instructions

• Blend all the ingredients in a blender until smooth.

The post Kale Smoothie with Mango & Banana appeared first on Pepper Delight.

Happy New Year…! It’s snowing outside and the cold weather is calling for something warm n cozy. I’m all excited to open the account with a fresh start… so here I am with my first post of the Year!  With an authentic recipe in hand from my mother’s cookbook for a traditional spicy clear soup, what more can I ask for? A perfectly balanced pack of flavours in one bowl, my Malayalee style Rasam!!

Rasam is a typical South Indian tomato soup made with curry powders, lentils, tamarind, spices and other vegetables, served with rice or as soup. There are different variations of Rasam across South India, out of which the Kerala version (from my home state) is spicier. Kerala tomato rasam is tangy, sour, hot, spicy, and lightly sweet; a feel good soup which soothes your stomach anytime of the day. Though instant rasam powders are available in stores, I love cooking it fresh with the original ingredients. It’s a very simple preparation and all you need to tackle is the skill of balancing the spices. Rasam is served in the third course of Kerala‘s biggest feast, Sadya; typically after Sambar and before the last course of curd.

I love Rasam and my husband loves it too; fiery hot. For us, some of the highlights of the dish are; Firstly, the strong aroma of asafoetida which hits you when you lift the lid of your pan, followed by the fragrance of the spices which tickles your senses, a fusion of flavours as you sip your first mouthful, the heat of the soup as it goes all the way down your throat, and finally the chill n soothing relaxation it gives to your stomach. Rasam is also known to have medicinal properties and provides a good relief when consumed hot during a fever, cold, and also helps in digestion and is appetizing.

Enjoy this cozy rasam as a hot n spicy soup, or with steamed rice.

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Kerala Style Tomato Rasam / Soup

Cozy, Fiery, and Spicy… Tomato Soup made with Garlic & versatile Spices, balanced in a Tamarind based Aromatic Flavour.

Course Soup

Cuisine Indian

Keyword rasam, soup, tomato rasam

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 medium size tomatoes (chopped)
• 4 cloves of garlic (finely chopped)
• ½ tsp red chili powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp asafoetida (hing / kayam)
• 1 tsp pepper powder
• a pinch of fenugreek powder
• lemon sized tamarind (soaked in water, squeezed pulp)
• 2 sprigs of curry leaves
• 2 dry red chilies
• small pinch of mustard seeds
• 1½ cup water
• oil (as required)
• salt (as required)

Instructions

• Heat oil in a pan/kadai and splutter mustard seeds. Add dry red chilies, curry leaves, and saute.
• Add garlic and saute until it turns fragrant. Now add the chopped tomatoes and cover the pan with its lid, cook for a minute. Remove the lid and cook until the tomatoes turn mushy.
• Bring the flame to low and add the spices; turmeric powder, red chili powder, coriander powder, pepper powder, fenugreek powder, & asafoetida. Mix well and then add squeezed tamarind pulp. Place the lid and allow it to boil.
• Now add water, stir and check salt. Close the lid and simmer for another 4 minutes.
• Turn off the flame, and allow it to rest for 15 minutes before serving.
• Serve hot as a soup, or with rice.

Notes

This recipe is a spicier version, so you may want to adjust the amount of chilly powder and pepper powder used to meet your spice level.

The post Kerala Style Tomato Rasam / Soup appeared first on Pepper Delight.

I’ve never been a smoothie fan, especially of those so called “healthy”, “green”, “low calorie”, “burn your fat” smoothies, not until I started preparing them on my own recently. It just so happened that I had some extra spinach and fruits (again I am lazy to cut and chew fruits, I prefer drinking them) and I was looking at some stunning smoothie photographs in Pinterest. That’s where I read about the blend of spinach and fruits, again a combination which I haven’t tried much as I am more of a savory person when it comes to spinach.

These are a no brainer recipe, all you need to do is blend, sooo easy, Waalah…!

Spinach is a superfood and contains tons of nutrients, proteins, vitamins and a lot more. And unlike greens juices, smoothies retain all the fiber thus being a good digestive and keep you fuller. Just adding a handful of spinach and blending it up with any sweet fruit is enough for your smoothie drink. Apples and oranges with spinach are surprisingly delicious and sweet…

So what are you waiting for? Go grab your fruits and try it out. Enjoy…!

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Green Smoothie

Healthy, Hearty, a 3 Ingredient breakfast made of Spinach, Apple and Orange… my on-the-go Green Smoothie for a healthy morning…!!

Course Breakfast, Drinks

Cuisine American

Keyword Green Smoothie, spinach

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Akhila

Ingredients

• 1 apple
• 1 orange
• 1 big handful of fresh spinach
• 1/2 cup water

Instructions

• Blend all the ingredients until smooth.

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A Healthy n Hearty Kerala Style Mixed Vegetable Curry… Cooked in a Coconut Cumin Green Chili mix! Avial… the inevitable element of a Sadya…!!

Avial is one of the most popular traditional vegetarian dishes of my hometown Kerala, and as well in Udupi cuisine. It is favored for its simplicity, use of locally available vegetables, and ease of preparation. Avial is also one of the main dishes served during a Sadya; the biggest vegetarian feast of Kerala. It being a South Indian delicacy, is also served for celebrations, special occasions, and as a regional specialty in many international restaurants.

The origin of this dish has various mythological stories behind it. One among them goes back to the Virata Parva of Mahabharat, when Prince Bhima was living in disguise as a cook named Ballava. Bhima did not like to waste vegetables and to ensure all leftovers were used, he created a recipe by boiling all the vegetables into a single dish with spices and lots of coconut. The word Avial inherently means boiling everything in water. Whoever tasted his dish loved it so much and that’s how this recipe named Avial thereafter became popular.

Avial can be prepared in different ways with the variations ranging from the type of vegetables used, the sour agent, and the pot in which it is cooked. The lengthwise cut of the vegetables is signature to the recipe. You might have noticed in my ingredients photo that the yam is square shaped. That’s due to the unavailability of fresh yam where I live and I’m forced to use frozen yam which comes in packets as small cubes. Traditional cooking in earthern pot / manchatti is preferred for all Kerala recipes including avial, as it enhances the flavor of the dish. The sour agent used varies in different regions of Kerala; tamarind, tomato, yogurt or green mango are the common ones. You may use just one or multiple types of sour agents together in your recipe, although I prefer a combination of tomato and a little tamarind.

The choice of vegetables in an Avial recipe are endless, so I highly recommend you read the Notes section below. While cooking, ensure not to overcook the vegetables. Some of them like yellow cucumber contain a lot of water and cook pretty fast ending up losing it crunchiness, so I would recommend cooking the dish on a low flame to get it right. And don’t forget to finally top the avial with coconut oil and curry leaves, it elevates the taste all together…!

Enjoy, Happy Cooking…!

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Avial / Mixed Vegetables in Coconut Gravy

A Healthy n Hearty Kerala Style Mixed Vegetable Curry… Cooked in a Coconut Cumin Green Chili mix! Avial… the inevitable element of a Sadya…!!

Course Side Dish

Cuisine Indian

Keyword avial, aviyal, kerala

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

• ½ cup elephant-foot yam / chena
• 1 cup snake gourd / padavalanga
• 1 small raw banana / pacha kaya
• 1 small yellow cucumber / vellarikka
• 1 carrot (sliced lengthwise)
• 4-5 drumsticks (slit)
• 1 small tomato (sliced)
• ½ cup grated coconut
• 2 shallots
• 3 green chilies
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ¼ teaspoon of chili powder
• 1 small piece of gooseberry sized tamarind
• 3 sprigs of curry leaves
• ½ cup water
• 1-2 tbsp coconut oil
• salt (as required)

Instructions

• Peel / scrape the skin off of the yam, cucumber, carrot, drumsticks and raw banana. Pit the cucumber and the snake gourd.
• Clean and rinse all the above vegetables properly in water, and then slice them lengthwise. Keep aside.
• Make a paste of coconut, cumin seeds, shallots, and green chilies. Keep aside.
• Soak tamarind in a bowl with 4 tbsp of water and keep aside.
• In a pan / manchatti, cook the vegetables along with one strand of curry leaves, turmeric powder, chili powder and salt. Cover the lid and cook on a medium flame until the vegetables are half cooked.
• Squeeze the soaked tamarind to extract its juice, add it to the pan. Cook for another minute.
• Now add the grinded coconut paste and mix all the contents of the pan well. Allow the curry to boil for another 2-3 minutes on a low flame. At this stage, check for the seasoning. Ensure not to overcook the vegetables.
• Top with coconut oil and curry leaves, give it a final stir. Turn off the flame, cover the lid and allow it to rest for another 5-10 minutes before serving. Serve with hot steamed rice.

Notes

1. Vegetable options: Yellow Cucumber, Snake Gourd, Ash Gourd, Bottle Gourd, Elephant Foot Yam, Carrot, Potato, Drumsticks, Beans, Okra, Bitter Gourd, Raw Banana, Pumpkin, Egg Plant.
2. Sour agent options: Tamarind / Green Mango / Yogurt / Tomato
3. Ensure not to overcook the vegetables, they should maintain the shape and the curry should neither be too watery nor dry.
4. Using of Coconut oil is recommended for all authentic Kerala recipes.

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