Red Chilli Chutney (Chilli Dip)

Dear friends, this chutney is for those whom are fan of hot chillies. This is Kerala special chutney. You can keep it for 10 to 14 days.  You can eat it with dosa, iddli, rice, tapioca, bread and also with French fries. This chutney will give your food more flavour and make it interesting and exciting.

Ingredients:

  • Dried red chilli        - 50 gram
  • Fenugreek powder    – ½ teaspoon
  • Asafoetida powder   – ¼ teaspoon
  • Coconut oil or Sesame oil  – 4 tablespoon
  • Salt       – to taste
  • Lemon   -1

How to Prepare:

  • Heat one-tablespoon oil in a thick pan and  add red chillies and fry for 2-3 minutes till they are turning light brown. Take them out of the pan and keep it aside.
  • Reduce the heat and add asafoetida and fenugreek powder and fry for 30 seconds. Take the pan out of heat.
  • Grind the chillies in a mixer grinder into a coarse powder, not very fine powder.
  • Mix the chilli powder with fenugreek and asafoetida and add the rest of the oil, salt and juice of one lemon.
  • Mix all together well; if it is too thick paste, then you can add a bit more oil.
  • Keep it in a dry glass bottle.
  • Be brave and explore the world of hot chillies…


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Banana Peppers With Rice

Hi friends, this special dish recipe you will never see anywhere because it is my Amma´s speciality. It has a spicy and sour taste  and has a thick gravy.  It is a very good combination with rice. Banana peppers are also known as banana chilli or yellow wax peppers. They are a good source of vitamin c and dietary fibres and are available everywhere and not so expensive.  Please try this and I assure you that you will love it.

Ingredients: serves-4 Persons.

5  -medium size banana peppers- sliced into rings
1 -medium size onion- sliced into half moon
1- teaspoon grated ginger
1-teaspoon red chilli powder (the amount is according to your taste)
½ – teaspoon turmeric powder
1- teaspoon mustard seeds
½ teaspoon fenugreek seeds
¼-teaspoon asafoetida powder
2 springs fresh curry leaves
2-springs fresh coriander leaves
1-lemon size tamarind- soaked in hot water and take the thick gravy
2-tablespoon rice- basmati or any other rice
1-Tablespoon coconut oil or any vegetable oil
Salt to taste.

How to Prepare:

  • Heat the pan and add the rice, fenugreek seeds and asafoetida and fry them till the rice is turning light brown.
  • Take the rice mixture out of the pan and grind it into a fine coarse powder.
  •  Heat the pan again with oil and add mustard seeds. When the mustard seeds start sputtering, add curry leaves. Then add the sliced banana peppers, onion and ginger. Fry them till the onions are golden brown.
  • Add the chilli powder and turmeric powder and fry for one minute. Then add the turmeric juice and let it boil for one to two minutes.
  • Add the rice mixture to it and let it cook into a thick gravy. Stir it always, so that it is not becoming so thick. Add salt at the end.
  • Take the pan out of the heat and add fresh coriander leaves.
  • Eat it with warm, cooked rice.
  • ENJOY………..

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Ginger Pikle

Amma´s Ginger Pikle (Inchi Curry)

Hi friends, this is one of the specialities of my Amma. She makes it for all festivals. This ginger curry has a sweet, sour and spicy taste and is a must in all our festival meals. I love this curry, if you didn´t taste it up to now try this and I am sure you will also love it. Amma makes it one day before the feast, that the next day it has the optimum taste.

Ingredients:

  • 250gm fresh ginger
  • 200gm or two lemon size tamarind
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon fenugreek powder
  • ¼ teaspoon asafoetida powder
  • 4 tablespoons of sesame oil or coconut oil
  • 2 whole red chillies
  • 1 teaspoon mustard seeds
  • 2 strands curry leaves.
  • 1teaspoon sugar or powdered jaggery
  • Salt to taste

How to Prepare:

  • Clean the ginger, peel it and cut it into fine thin slices.
  • Soak the tamarind into one cup of hot water till it is soft and take that thick juice.
  • Heat the oil in a thick pan and fry the ginger till it is golden brown. Remove it on a tissue paper to take the extra oil out. When it is cool, crush it in a mixer, not very fine powder.
  • Take two tablespoon of the same oil and heat it in a pan. Add mustard seeds and whole red chillies. When the mustard seeds start spluttering add curry leaves and reduce the heat.
  • Add chilli powder, coriander powder, fenugreek powder and asafoetida into the pan and fry for one minute. Add the tamarind juice and let it boil.
  • Add grinded ginger and salt and cook it into a thick fluid. At the end add the sugar or jaggery and remove from heat.
  • Let it cool and then transfer it into a dry glass bottle.

You can keep this one to two weeks in the fridge. Serve it with rice or chappathi or bread.

 

 

 

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Aubergine Curry

Hi friends, this is a very simple easy vegetarian dish.

You can make this really spicy. Aubergine contains lot of proteins and no fat and no cholesterol. They are a good source of vitamin C, potassium, calcium, magnecium, zinc and dietary fibres.

Ingredients:

2 big long purple aubergines or 4-medium, round and purple aubergine

1 small onion cut into small cubes

1 clove garlic, sliced into long pieces

½ teaspoon turmeric powder

1 teaspoon red chilli powder (you can reduce it according to your taste)

1 teaspoon coriander powder

¼ teaspoon asafoetida powder

1 teaspoon mustard seeds

2 springs fresh coriander leaves, chopped

1 tablespoon oil (any vegetable oil)

Salt to taste

 

How to Prepare:

  • Heat the oil in a thick pan and add mustard seeds. When the mustard seeds start sputtering add onion and garlic and fry till the onions are golden brown.
  • Reduce the heat and add chilli powder, coriander powder, turmeric powder and asafoetida and fry for one minute and then add the aubergine and salt.
  • Cook it till the aubergine is soft and well cooked. Take the pan from heat and add fresh coriander leaves.
  • Serve it hot with rice.

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Tomato Curry

Tomato CurryTomato Curry

 

Hi friends, this recipe I have learned from my loving sister Geetha. She makes it often for her family.  She got the same cooking talent as mother. This is a nice vegetarian dish, creamy and refreshing. It is very tasty because of the light sour sweet taste of tomato with coconut. The ingredients are the most common items in the kitchen.

Ingredients:

  • 3 plum tomatoes cut into 4 cubes
  • 1 inch piece of ginger, pealed and grated or finely chopped
  • 1 clove garlic sliced into pieces
  • 3 tablespoons of fresh grated coconut grinded into fine paste (or 100ml coconut milk)
  • A small onion sliced
  • 1 whole red chilli
  • 2 tablespoons of sunflower oil or coconut oil
  • Half teaspoon cumin powder
  • Half teaspoon red chilli powder (optional)
  • Half teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 1 strand curry leaves
  • Salt to taste

How to Prepare:

Put the tomatoes in a medium pot and add 2 cups of water, cumin powder, chilli powder, turmeric powder, garlic and ginger and cook for 5-7 minutes. When the tomatoes are properly cooked, smash them with a spoon. Reduce the heat and add the coconut paste or coconut milk. Remove from the heat before it is boiling. Heat the oil in a pan and add sliced onion, mustard seeds and the whole chilli. When the mustard seeds are spluttering, add curry leaves and remove it from the heat and pour it into the tomato curry. Serve this hot with rice or bread or chappathi.

Tomato joke: Why did the dog go the doctor after a tomato fell on his head?
The tomato was in a can.

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Chickpea Salad

Hi friends,

Here is Prabha again. This is a perfect summer salad.  It has less fat and much protein. You can take this for picnic or in your everyday lunchbox.  Please try this and write me how did you like it.

Ingredients:

  • 200 grams dried chickpeas (white) soaked overnight in water and cooked. Or 2 cans of cooked chickpeas, rinsed and drained.
  • 1 medium sized onion thinly sliced into half moon.
  • 2 ripe tomatoes cut into small cubes.
  • 2 small salad cucumbers cut into small cubes.
  • 1 green or yellow capsicum cut into small cubes.
  • 2 tablespoons of freshly squeezed lemon juice
  • 2 tablespoons of extra-virgin olive oil or coconut oil.
  • 1 teaspoon grounded black pepper.
  • Salt according to your taste.
  • 2 tablespoon chopped coriander leaves.
  • 2 minced green chillies (optional), only if you want it spicy.

How to Prepare:

In a large bowl mix all the ingredients well. Keep it in the fridge for at least 30 minutes before you serve. You can eat it also warm without chilling.

Chickpea joke: A woman was caught for stealing in the supermarket. She was brought to the court. The judge asked her, “Did you steal one can of tomatoes?” The lady replied, “yes”.  The judge told, “There was 6 tomatoes in the can, so I am sending you 6 days to jail.”  From the  audience  then shouted her mother-in-law, “Your honour, she has stolen a can of peas also!”

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Carrot Salad

Hi friends, carrot salad is easy to prepare. It is not only tasty, but also nutrient-rich. This has a lot of vitamin C and vitamin A and contains no fat and no cholesterol. Grated carrots with lemon-dressing gives a nice sweet-sour combination, even children will like this.

Ingredients:

  • 3 large carrots, pealed and grated
  • 1 inch piece of ginger, pealed and grated or finely chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons roasted peanuts, coarsely chopped or crushed (instead of peanuts, you can also use roasted sesame or sunflower seeds)
  • A small handful of fresh mint leaves, finely chopped.
  • 1 tablespoon of olive oil or coconut oil
  • Half teaspoon freshly ground black pepper
  • Salt to taste

How to Prepare:

In a bowl mix all the ingredients together except peanuts. Sprinkle the peanut just before serving.

Carrot joke: A rabbit went to a bakery and asked: “Do you have any carrots?” The baker answered: “No, I don´t have any.” The next morning the rabbit came again and asked the baker: “Do you have any carrots?” The baker replied: “No.” The third day the baker shouted at the rabbit: “If you come again and ask for carrots, I will nail you at the wall.” The next morning the rabbit came again and asked:  “Do you have any carrots?” The baker got very angry, took the rabbit and nailed him at the wall right beside the cross with Jesus. The rabbit turned its head to Jesus and asked him: “Did you also ask for carrots?”

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Yoghurt sauce with Rice

Hi friends, this is a very simple dish and very easy to make. If you like to eat rice, try this sauce with. Or if there is some cooked rice left in your fridge and you don´t have  any curries left, try this easy dish.

Ingredients: (serves 4 persons)

  • Yoghurt (curd)               – 2 cups (or 250gm)
  • Water                              - ½ cup (50ml)
  • Ginger                             – finely chopped or grated – 1 teaspoon
  • Garlic                              - sliced into long pieces – 1 medium clove
  • Turmeric powder          - ¼ teaspoon
  • Mustard seeds               – 1 teaspoon
  • Fenugreek seeds           – ¼ teaspoon (optional)
  • Red chilli                        - 1
  • Fresh coriander leaves – chopped – 2 springs
  • Oil (any vegetable oil)  - 1 tablespoon
  • Salt                                   – ½ teaspoon (according to your taste)

How to Prepare:

  • Heat the oil in a pan.
  • Add mustard seeds and fenugreek seeds.
  • When the mustard seeds start sputtering, slow down the heat and add garlic and red chilli and fry till the garlic is turning brown. (It smells so good.)
  • Take the pan out of the heat and add turmeric powder and let it cool down.
  • Mix the yoghurt with water.
  • Add the ingredients from the pan into the yoghurt and add grated ginger and coriander leaves and mix all together.
  • Eat it with warm, cooked rice. (If you are strong enough, eat the chilli with.)
  • ENJOY………..

If you have some pickles with it, it is great.

“Amma” means mother in my language (Malayalam). My mother is a perfect cook. She will not make any compromise, she needs always the right ingredients. I have tried here to present you my Amma´s cooking simpler.

Yoghurt Joke: Pope died and gone to heaven. There was no one to receive him at the door, but he saw a board  written “ Mighties and Popes – this way”. He went inside and there was a bowl of yoghurt. He ate it. Every day he got yoghurt. After one week, he peeped through the door to hell and saw they have vegetable, meat and wine. After 3 weeks pope was completely fed up of eating yoghurt. He went to God and complained, “do you have only yoghurt here?”

God: “Do you really think that I will cook for we two?”

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