Green Peas Roast ~ Kerala Style

Ingredients

Frozen green peas 1 cup

Onion 1 (Finely chopped)
il 1 tsp

Cumin seeds 1/4 tsp

Dry red chilly 2(Broken

Coriander leaves few

Salt as required

 

For Masala

Fresh grated coconut 1 cup

Cumin seeds 1/2 tsp

Garlic clove 2

Fresh ginger 1 tsp (grated)

Green chilly 2

 

Method

Crush athe items listed under masala, without adding water.

Heat oil in a pan, add cumin seeds red chilly, crushed masala and saute for a minute.

Then add green peas,chopped onion and salt.

Cover with a lid and cook for 2-3 minutes on low flame.

Garnish with coriander leaves and fresh coconut.

 

Sent to Sharan's Samayalarai

 

Sent toAnu's healthy kitchen

 

 

 

 

 

Green Gram Thoran

Ingredients

Sprouted Green Gram 1 cup

Onion 1(finely chopped)

Fresh grated coconut 1 cup

Peppercorn crushed 5

Cumin seeds 1/4 tsp

Oil 1 tsp

Dry red chillies 2(broken)

Salt as required

 

Method

Heat oil in a pan add cumin seeds, crushed peppercorn, red chillies, sprouted green gram, chopped onion and salt.

Saute and cover with lid for 5-7mins.

Remove from fire add coconut and mix well.

Simple and tasty Green gram thoran is ready, can be had as it is or served as a side dish with steamed rice.

 

Sending toSharan's Samayalarai

 

Sending toAnu's healthy kitchen

 

 

 

 

Gobi Simla Mirch Sabzi

Ingredients

Cauliflower 1 small

Green capsicum 1 medium

Kasuri methi 1 tsp

Turmeric 1/2 tsp

Oil 2 tsp

Green chilly 1(finely chopped)

Cumin seeds 1/2 tsp

Onion 2 (Finely chopped)

Tomato 1(medium pieces)

Ginger garlic paste 1 tsp

Red chilly powder 1 tsp

Garam masala 1/2 tsp

Salt as per taste

Method

Chop cauliflower and capsicum into medium pieces, put the cauliflower florets in boiling water with turmeric for 5-6 mins, drain the water and set aside.

Heat a tsp oil saute capsicum and cauliflower florests until half done and keep aside.

Heat the remaining oil in the same pan add cumin seeds, when they crackle add finely chopped onion and saute for 2-3mins or until onion turns slight pink, now time to add ginger garlic paste and saute for a min or until raw smell goes.

Now add green chilly, turmeric, red chilly powder garam masala and fried cauliflower and capsicum.

Add kasuri methi and salt, mix everything well and finally add tomato close the lid and cook for 5-6 mins or until tomato is soft but not mushy.

Cauliflower and capsicum will get cooked by adding tomato, so no need of adding water.

Garnish with coriander leaves and serve hot with rotis.

Lasuni Bhendi

Ingredients

Lady's finger 10-12

Garlic pods 7-8

Oil 2 tsp

Mustard 1/2 tsp

Chana dal and urad dal 1/2 tsp each

Salt as per taste

Method

Heat oil add mustard once it splutters add the dhals when they change colour to slight brown add garlic and lady's finger and saute until lady's finger is done.

Before serving add salt and mix well.

Yard Long Beans Cabbage Sabzi

Ingredients

Yard Long Beans 8-10

Cabbage 1 small

Tomato 1

Amchur powder 1/2 tsp

Garam Masala 1/2 tsp

Red chilly powder 1 tsp

Turmeric 1/2 tsp

Mustard 1/2 tsp

Cumin seeds 1/2 tsp

Oil 2 tsp

Salt as per taste

Method

Chop the tomato into medium pieces.

Trim both the edges of the beans wash and chop into medium pieces and place in a bowl of water until required.

Remove the outer leaf and finely chop the cabbage and place in a bowl of water.

Heat oil add mustard cumin seeds when cumin seeds splutter drain the water and add both cabbage and beans, mix and close the lid for 3-4mins.

Open the lid add tomato, turmeric, amchur powder, garam masala and red chilly powder.

Mix well and close the lid for 4-5 mins, finally remove the lid add salt and mix well.

Serve Yardlong beans cabbage sabzi with rotis.

Suggestions

You can splash few drops of water while cooking beans and cabbage to reduce the cooking time.

Onion Ginger and garlic paste can also be added, however without that also the sabzi tasted good.

Alu Capsicum Green Peas Sabzi

Ingredients

Potato 2

Capsicum 1(Green colour)

Green peas 1/2 cup(I have used frozen)

Onion 1

Tomato 1

Mustard 1/4 tsp

Cumin seeds 1/4 tsp

Hing 1/4 tsp

Turmeric 1/4 tsp

Red chilly powder 1 tsp

Garam masala 1/2 tsp

Amchur powder 1/2 tsp

Oil 1 tsp

Salt as per taste

Kasuri Methi ( Optional)

Method

Chop capsicum into medium pieces and put in a bowl of water until required.

Boil potato, peel the skin and cut into medium pieces.

Chop onion finely and tomato into medium pieces.

Heat oil in a pan add mustard hing and cumin seeds, once done add onion and fry until it turns pink.

Now add capsicum and fry for 2mins or until its half cooked add tomato, green peas, potato rest of the masala powders and salt.

Missx well add half a glass of water close the lid and simmer and cook for 5-8 mins.

Remove and add kasuri methi and serve hot with rice or rotis.

Suggestions

You can add 1 glass of water and make it like a gravy.

You can add other colous of capsicums also.

Gobi Stir Fry

Ingredients

Cauliflower florets 1 cup

Tomato 1

Panch Phoran 1/2 tsp

Turmeric 1/2 tsp

Hing 1/4 tsp

Oil 2 tsp

Salt as per taste

Method

Chop cauliflower into medium pieces and place in a bowl of warm water with pinch of turmeric for 5mins and drain the water.

Heat oil add panch phoran when it splutters add hing and cauliflower, tomato and turmeric, close the lid and cook on simmer for 4-5mins or until cauliflower is done, finally add salt and mix well.

Pudine Aloo ~ Minty Potato Sabzi

Ingredients

Baby potatoes- 10

Coriander leaves - few

Mint leaves  8-10

Green chillies 2

Cumin seeds - 1/2 tsp.
Black pepper powder 1/4 tsp.
Kasuri methi - 1 tsp.
Salt - as per taste
Oil - 2 tablespoons

Method

Grind the coriander leaves, mint leaves, green chillies and salt to a fine paste.

Boil, peel and prick the potatoes with a fork. Marinate with the above paste for 1/2 an hour.

Heat oil, add cumin seeds. When it sizzles, add in the marinated potatoes and black pepper powder. Saute well till you see golden spots on the surface of the potatoes. Crush the kasuri methi with your palms and sprinkle over the potatoes and give a quick saute. Serve hot with rotis or as a side dish with rice.

Suggestions

This recipe can be done with normal potatoes also, boil peel and chop into medium size and continue with the other steps.

Tindora Green Peas Sabzi

Ingredients

Tindora/Tindly 8-9

Green peas(I have used frozen) 1/4 cup

1 medium sized onion (Finely chopped)

Oil 2tsp

Mustard 1/4 tsp

Chana dhal 1/4 tsp

Urad dhal 1/4tsp

Cumin Seeds 1/4 tsp

Turmeric 1/4 tsp

Red chilly powder 1/2 tsp

Garam masala 1/4 tsp

Salt as per taste

Kasuri Methi for garnishing

Method

Cut the edges and chop the tindora into round shapes and place in a bowl of water until required.

Heat oil in a pan add mustard, when it stops spluttering add cumin seeds, chana dhal and urad dhal and fry for a min or until the dhals change colour to slight brown.

Now add finely chopped onion and saute until onion turns slight pinkish.

Now add turmeric, drain the water add tindora and green peas and mix well.

Close the lid and cook on medium flame for 4-5mins.

Remove the lid add chilly powder, garam masala and salt, mix well and cook for a min.

Garnish with kasuri methi and serve your Tindora Green peas sabzi with rotis or just as a side dish with rice.

Masala Cabbage Sabzi

Ingredients

Cabbage 1 small

Onion 1 medium

Tomato 1 medium

Green chilly 2

Ginger 1 tsp(finely chopped)

Garlic 1 tsp (finely chopped)

Turmeric 1/2 tsp

Red Chilly powder 1 tsp

Amchur powder 1/2 tsp

Garam masala 1/4 tsp

Salt as per taste

Oil 2 tsp

Mustard 1/2 tsp

Cumin Seeds 1/4 tsp

Method

Remove outer leaves and finely chope cabbage and place in a bowl of water until required.

Finely chop onion, tomato and green chilly.

Heat oil add mustard when it stops spluttering add cumin seeds, now add green chilly ginger and garlic and fry for 2mins.

Now toss in onion and fry for 2-3mins or until onion colour changes to slight brown, add tomato and cook until tomato becomes soft.

Now add turmeric, drain the water and add cabbage and mix well.

Close the lid and cook on medium flame for 2-3 mins.

Remove the lid add chilly powder, amchur powder, garam masala and salt, mix well.

Close the lid and cook for 3-4mins or until cabbage is done.

Serve hot Masala Cabbage sabzi with chapathis or rotis.

Beetroot With Moong Dhal

Ingredients

Beetroot 1large

Moong dhal 3tbsp

Onion 1 medium

Urad dhal 1/2 tsp

Chana dhal 1/2 tsp

Mustard 1/2 tsp

Cumin Seeds 1/2 tsp

Hing a pinch

Oil 2 tsp

Salt as per taste

Red Chilly powder 1/2 tsp

Method

Peel, remove the ends and finely chop the beetroot and place in a bowl of water until required.

Finely chop the onion.

Wash and soak moong dhal for 20-25mins and strain the water.

Heat oil in a pan add mustard, when it stops spluttering add cumin seeds, chana dhal and urad dhal and fry for 2mins or until dhal changes colour to light brown.

Now add hing, and finely chopped onion and fry until onion turns slight brown.

Now drain the water from beetroot and add beetroot to the pan, cover and cook for 3-4mins.

Splash some water if the pan is getting burnt, open the lid add chilly powder, salt and moong dhal and cook for 4-5mins or until moong dhal and beetroot is done.

Serve hot beetroot with moong dhal as a side dish with rice.

Gobi Sabzi

Ingredients

Cauliflower 1 medium

Onion 1

Garlic 2 tsp (finely chopped)

Ginger 1/2 tsp (finely chopped)

Turmeric 1/2 tsp

Green Chilly 2(finely chopped)

Oil 2 tsp

Panch Phoran 2tsp

Sugar a pinch

Salt as per taste

Garam Masala 1/4 tsp

Coriander leaves for garnishing

Method

Cut cauliflower florets to medium size and soak in water and turmeric until required.

Heat oil in a pan add panch phoran, once they are done add ginger garlic and green chilly and fry for 2mins.

Now add finely chopped onion and saute until onion turns slight pinkish, add sugar and turmeric.

Drain the water and add cauliflower florets and mix well, add salt.

Close the lid and cook for 5-7mins or until cauliflower is done.

Before serving add garam masala and coriander leaves.

Mixed Veg with Sprouts Sabzi

Ingredients

Potato 1

Carrot 1

Beans 4-5

 Green Capsicum 1

Onion 1

Mixed sprouts 1/2 cup

Red chilly powder 1 tsp

Coriander powder 1 tsp

Garam masala 1/2 tsp

Salt as per taste

Oil 2 tsp

Mustard 1/4 tsp

Cumin seeds 1/4 tsp

Method

Boil the mixed sprouts until its soft but not mushy drain the excess water and keep aside, do not pressure cook the sprouts as it will become very soft.

Finely chop the onion.

Chop all the vegetables into medium size and place in a bowl of water until required for cooking.

Heat oil in a pan add mustard when it stops spulttering add cumin seeds and onion and saute for 2-3 mins or until onion changes colour.

Now add all the chopped vegetables mix once, close the lid and cook on simmer for 3-4mins.

When the vegetables are half done, add the sprouts, and all the masala powders and mix once.

Increase the flame and cook for 2-3mins.

Finally add salt and mix everything, garnish with coriander leaves.

Serve Mixed Veg with sprouts as a side dish with rice.

Suggestions

Cauliflower, babycorn and cornkernels can also be added to this sabzi

Stuffed Bhendi

Ingredients

Lady's finger/Bhendi/Okra 5-6

Besan 1 tsp

Red chilly powder 1 tsp

Coriander powder 1 tsp

Garam masala 1/2 tsp

Turmeric 1/2 tsp

Salt as per taste

Oil 2 tsp

Method

In a bowl mix all the powders including salt and keep aside.

Wash bhendi dry it on kitchen towel.

Slit bhendi lengthwise keeping the ends intact.

Fill the bhendi with the prepared masala mixture.

Heat oil in a pan and place the bhendis and shallow fry, flip the sides occasionally.

Cook until bhendi softens.

Remove onto a serving plate and garnish with coriander leaves.

Potato With Moong Sprouts

Ingredients

Potato 2medium

Moong Sprouts 1/2 cup

Turmeric 1/2 tsp

Amchur powder 1/4 tsp

Chilly powder 1 tsp

Salt as per taste

Mustard 1/4 tsp

Cumin Seeds 1/4 tsp

Oil 1 tsp

Method

Boil potato, peel the skin and cut into medium pieces and keep aside.

Bring to boil 2 cups of water and add moong sprouts, boil for 5-7mins and keep aside.

Heat oil in a pan add mustard, cumin seeds.

When mustard stops spluttering add boiled potato pieces and moong sprouts(strain the water and add)

Add all the powders and salt, mix well

Cook on medium flame for 4-5mins.

Take off from flame, garnish with coriander leaves ad greated coconut.

Channa Baingan masala

Ingredients

Black chickpeas - 1/2 cup

Violet Brinjals - 3-4

Onion 1 medium

Garlic 3 pods

Tomato Paste 1/2 cup

Sambhar Powder 2 tsp

Salt as required

Oil 1 tsp

Coriander leaves few spring

Method

Soak channa over night. Pressure cook till it becomes soft.

 Slice brinjals and onions lengthwise.
 Peel and drop garlic into small pieces.
 Heat oil in a frying pan and stir fry garlic followed by onions.
 When it turns golden, add sliced brinjals.
 Fry in medium flame, till brinjal becomes soft.
 Add tomato puree, boiled channa, (strain water and put channa alone) salt and sambar powder.
 Cook till dry and then add  coriander leaves.
 Mix well and serve as a side dish with rice or chapathi

Beetroot Stir Fry

Ingredients

Beetroot 2 medium

Mustard 1/4 tsp

Chana Dhal 1/4  tsp

Urad dhal 1/4 tsp

Cumin seeds 1/4 tsp

Garam masala 1/2 tsp

Curry leaves 3-4

Fresh grated coconut 2 tsp

Oil 1 tsp

Salt as per taste.

Method

Peel remove ends and chop beetroot into small pieces.

Soak the beetroot pieces in wate until required.

Heat oil add mustard, chana dhal, urad dhal, cumin seeds and curry leaves.

When dhals change colour add the chopped beetroot pieces and cook for 6-7 mins or until beetroot is soft.

Now add garam masala and salt and mix well and cook for 2mins.

Take off from flame and toss in fresh grated coconut.

Suggestions

Add a splash of water if beetroot is not cooked.

Pinch of chilly powder can also be added for a spicy version of bettroot stir fry

Alu Bhendi Masala

Ingredients

Potato 2

Bhendi/Lady's finger 5-6

Red Chilly powder 2 tsp

Cumin Powder 2 tsp

Garam Masala powder 1 tsp

Turmeric powder 1 tsp

Mustard seeds 1/2 tsp

Salt as per taste

Oil 2 tsp

Method

Pressure cook potato, when cool peel the outer skin and chop into medium chunks

Wash pat dry cut the ends and finely chop lady's finger.

Heat a tsp oil in a pan and fry lady's finger and fry for 2-3 mins or until the bhendi colour has changed to slight brown and keep aside.

In the same pan add oil add mustard when it stops spluttering add the potato chunks, fried bhendi pieces, and fry for 2-3 mins.

Now add cumin powder, red chilly powder, garam masala powder, turmeric and salt and saute for 3-4  mins on low flame.

Make sure the powders are mixed properly and the raw smell has gone.

Take off from flame and garnish with coriander leaves or chaat masala.

Cabbage Potato Masala

Ingredients

Cabbage 1 small

Potato 2 small

Kasoori Methi 3 Tbsps
Red chilly powder 1 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp

Chana Dhal 1/4 tsp

Urad Dhal 1/4 tsp
Asafoetida/Hing 1/4 tsp

Curry Leaves 5

Oil 2 tsps

Method

Wash and chop potato into small cubes.

Remove outer layers and chop cabbage finely.

Soak dried fenugreek leaves in enough water for couple of minutes.

Heat oil in a pan add mustard when it stops spluttering add cumin seeds, chana dhal, urad dhal, hing and curry leaves and fry for 2mins or until the colour of d dhals change to light brown.

At this stage add chopped potato and cabbage.

Fry briefly and cook covered until potato turns soft and cabbage is soft with light crunch.

In the middle of the pan, add soaked kasoori methi / dried fenugreek leaves.

Fry for couple of seconds, add turmeric powder and salt.
Cook covered for a minute or two and remove from heat.

Serve Cabbage Potato Masala  with steamed rice or roti

Wheat Balls Spinach Masala

Ingredients

Wheat Flour 1/2 Cup

Spinach/Palak Leaves 1 bunch

Mustard Seeds 1/8 tsp

Cumin Seeds 1/4 tsp
Asafoetida a pinch
Lemon Juice 1 tsp
Red Chilly Powder 1/4 tsp
Turmeric Powder a pinch
Curry Leaves 3
Roasted Peanuts 1 tbsp
Salt to taste
Oil 1 tsp

Method

Coarsely crush the roasted peanuts.

Wash and finely chop the spinach leaves.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.

Keep the dough covered for 1hour.

Form peanut size balls from the wheat dough and place it in a vessel.

Pressure cook the wheat flour balls for 3whistles.

Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and asafoetida.

After a few seconds, add spinach leaves, turmeric and salt.

When spinach leaves wilt add the cooked wheat balls.

Stir in red chilly powder, ground peanuts and lemon juice to the wheat flour balls.

Fry for couple of minutes and remove from heat.

Serve hot wheat balls spinach masala with chapathis.