ONAM SPECIAL 2012 - Koottucurry - Vegetables Cooked With Chilly & Coconut Paste

ONAM SPECIAL 2012 

KOOTTUCURRY 

I have always been interested in food related topics that cropped up during conversations among family members and friends. After I became a food blogger my interest in traditional recipes intensified double fold. I picked up some Kerala recipes from my Sambandhi (son - in - law's mother) during a casual chat, when she rattled off about her childhood in Kerala and about the festivities and the delicacies of God's Own Country. Here is a simple yet delicious recipe of Koottucurry which is one of the numerous curries traditionally prepared for the Onam Sadya during the festival of bounty called 'Thiruvonam'.



 INGREDIENTS 

Split Bengal gram dal - 1 cup 
Turmeric powder - 1 pinch 
Chayote/ Chow Chow vegetable - 2
Carrots - 2 
Fresh coconut gratings - 1 cup 
Rice flour - 1tsp 
Green chillies - 4 
Cumin seeds - 1 tsp 
Salt - 1 tsp 
Curry leaves - a few 
Coconut oil - 1 tbsp 
Mustard seeds - 1/4 tsp 
Split Black gram dal - 1/2 tsp 
Red chillies - 2 ( broken ) 

METHOD 

1. Wash, peel and cut the chow chow and carrots into big cubes. 
2. Wash and drain the Bengal gram dal and add 1 1/2 cups of water and turmeric powder. 
3. Top the dal with the cubed vegetables and pressure cook up to three whistles. 
4. In the mean while grind the fresh coconut gratings, green chillies, cumin seeds and rice flour together into a smooth paste. 
5. When the pressure subsides remove the cooked dal and vegetables from the cooker. 



6. Add the ground coconut paste, salt and curry leaves, and cook till all the ingredients blend well. Take care not to mash the dal too much. 



7. Heat the coconut oil and add mustard seeds. 
8. When the mustard seeds splutter, reduce flame and add the black gram dal and fry till it turns golden in colour. 
9. Add the broken red chillies and fry till the chillies become crisp. 
10. Pour the seasoning over the Koottucurry.



Enjoy the delicious Koottucurry with the sumptuous ONAM SADYA.

Soraikai Dosai / Bottlegourd Dosa | Idly Dosa Recipes

I could not decide what to make for our Serve It - Griddled event until now. Adai, Romali Roti and paratha were under consideration but it was this Suraikai dosa which made it at the end. This is a simple to make easy breakfast/dinner dish. The batter can be prepared and reserved in the fridge and used for upto one week. Just a boon for those time-crunched-whats-for-dinner days.


Ingredients:

Jalapeno Cornmeal Bread

Though I have a great appetite for sweet dishes, I got bored with sweet breads. For a change, I baked a couple of savoury breads few months back for my hubby who is not a big fan of sweet breads. When I was browsing, I found this bread with a spicy hit of jalapenos from closet cooking. Bookmarked it immediately. Luckily, I had all ingredients with me and so I started baking it immediately.

We enjoyed it for tiffin with a hot cup of tea. Also I prepared Bread pizza with cheese topping. The bread was soft, moist and little crumble.



Basic Information:

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Serves: 6-7 people

Ingredients:



Milk / Buttermilk - 1 cup

Oil / Butter - 1/4 cup

Eggs - 2 nos

Cornmeal - 1 cup

All purpose flour - 1 cup

Sugar - 2 tablespoons

Baking Powder - 2 teaspoons

Baking soda - 1/4 teaspoon

Salt - 1/2 teaspoon

Jalapeno Peppers - 2 nos, finely chopped

Method:



1) Grease the loaf pan (I used 2lb, 25CM X 12CM pan) with butter and dust it with flour.

2) Preheat the oven to 375F (190C).

3) In a mixing bowl, mix milk,oil and eggs. Beat well.

4) In another large mixing bowl, mix cornmeal, all purpose flour, baking powder, baking soda and salt. Make sure to incorporate all the dry ingredients well.

5) Add the wet ingredients to the large bowl with dry ingredients. Mix well.

6) Add the chopped, seeded jalapeno peppers. Mix again.

7) Pour this batter to the prepared loaf pan(as said in step 1)

8) Bake it in the preheated oven for 30-40 minutes or until a toothpick inserted into the centre of the bread comes out clean. It took 35 minutes for me.

9) Once the bread is ready, cool for while and transfer to the wire rack to cool completely.

10) Slice and serve with hot tea.

Note:

1) Use soft cornmeal for baking this bread.

2) Increase the number of jalapeno peppers for extra hit of spiciness.