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Archive for the ‘Okra/Lady’s finger’ Category

It been just a short time I started blogging & I have got a sort of addiction to it. Daily thinking of new recipes, new thoughts…Just love doing those!! 

Well folks, for few weeks I’ll be away as I’m planning for a vacation to my homeland!! Recently I read from Archana’s blog about drafting recipes, I too plan for the same, but cannot guarantee how often can I. I will certainly be trying to do so.  

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Picture courtesy answers.com

You know I’m going to be rich soon, as Vishu is approaching…Vishu is an important festival for all the Malayalees which is regarded as New year. Of all the festivals I like Vishu as I used to get lots of Vishukaineettam ( money given in form of coins by elderly people which symbolizes prosperity).   It is also believed that the first objects which one sees on the morning of this auspicious day determine the prosperity experienced in the coming year. Hence, all of them make it a point to see all the auspicious things as soon as they wake up. This is called Vishukkani .

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Pic courtesy keralatourism.org

When we were young we used to make these arrangements the previous day & next day early morning our mom used to come & wake us…keeping our eyes closed slowly we approach the place where it is arranged and see the kani !! After that keep on asking for kaineettams! At the end of the day we start counting the amount we got & feel envious on who got more J Another important thing is the feast which is one of the best part of the day!!Vendakka kichadi is one of the Thodukari’s in this feastwhich is served for every vishu at my place.  So thought of sharing 🙂  My loving wishes for all of you….Happy Vishu!! For the kichadi

  • Okra – 20 to 25 thinly sliced
  • Curd 1 ½ cup
  • Curry leaves
  • Salt
  • Oil for frying 

To grind

  • Grated coconut 1 cup
  • Green chilies 3 to 4
  • Mustard seeds 1 tsp 

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Fry the okra slices till it is brown & crisp. If in large quantity fry them in batches. Grind coconut & said ingredients to fine paste. Cook the paste with little water [say quarter cup of water]. Once it is cooked add curry leaves & salt. Add Okra & mix; switch off the gas & add curd, stir at once. The curd should be sour enough…

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I was so much happy to see this time’s JFI element in RP’s workshop to be tomatoes as it is an essential vegetable in my kitchen. I love its juicy texture which gives richness to the gravy. I don’t know anyone who hates them!!

Tomato pickle is always one of my choice of pickles, but for this theme are these beautiful small, long, grape-like clusters of brilliant red elongated grape tomatoes which are sweet, complex & rich in flavor.

  • Grape tomatoes – ½ lb [washed & thoroughly dried]
  • Garlic chopped finely 1 tsp
  • Red chilly powder 2tsp
  • Paprika 1tsp
  • Crushed mustard seeds ½ tsp
  • Turmeric powder ½ tsp
  • Kalongi [onion seeds] 1/2 tsp
  • Fenugreek powder ¼ tsp
  • Salt
  • Sesame oil ¼ cup 

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Mix all spices together with little of oil. Heat oil to smoking point & allow cooling. Till the oil is just warm, add the chopped garlic, spice mixture & then the tomatoes keeping gas on slow flame.  Keep stirring for not more than 3 minutes & add salt.

This I had made in very small quantity & is hardly left, but if making in large amount, the tomatoes should be dried properly as it is very much juicy & can get spoilt. Drying can be done either sun drying for a day or 2 or oven drying at 170 F for 1 hr. This is for extended shelf life.  

Khatta Bhindi with pickled tomatoes.

 This is one of my favorite dishes which go well with rotis. khatta-bhindi-2.jpg

  • Bhindi / okra 1 lb [cut into 2 or 3]
  • Pickled tomatoes ½ cup
  • Onion sliced -1
  • Red chilly powder ½ tsp
  • Turmeric powder ¼ tsp
  • Coriander powder ½ tsp
  • Salt
  • Oil  

Shallow fry the okras & reserve. Sauté onions till transparent & add the pickled tomatoes. Add the spices & salt and stir till mixed well. Add fried okra to it & cook in low flame for 3 to 5 minutes.

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