Tropical fruit Smoothie

A smoothie is a blended and sometimes sweetened beverage made from fresh fruit (fruit smoothie). In India, the traditional Mango Shake is really a summer smoothie .

Banana& Pineapple are a tropical fruit. Eaten raw, cooked or blended, we can gain many health benefits from tropical fruits.

 In this recipe, just a hint of coconut plays against the tart pineapple and smooth banana flavors.

Ingredients:

Pineapple chunks        -        1 cup

Ripe Banana                        1 no.

Pineapple juice                     1 cup

Unsweetened coconut milk    ¼ cup

Honey                                  1 tbsp.

Ice cubes                              2 cups.

Method:

• Pour the juice into the pitcher and add the pineapples, banana ,coconut milk, honey  and ice cubes.
• Blend on until very smooth. Pour into glasses and serve at once. 

Note:

 If you do not have coconut milk, you can substitute sweetened milk and omit the honey. 

  

Cabbage, Carrot and Peas Thoran

Thoran is a Kerala-style stir fry dish loaded with grated coconut and veggies of your choice.  Any Kerala Sadya(feast) is incomplete without Thoran. Cabbage Thoran the main side dish in Kerala cuisine/Kerala Sadya. 

Ingredients 

Small cabbage                                    1 no.

Chopped carrot                                   ¼ cup

Fresh Green Peas                                 ¼ cup

Grated ginger                                     1 tbsp.

Salt                                                  As required

For Grinding    

Shredded coconut                                ½ cup

Cummin seed (jeera)                            ½ tsp

Green chilies                                        4 no.

Seasoning

Coconut Oil                                         1 tbsp.

Mustard seeds                                     ½ tsp.

Hing                                                   ¼ tsp.

Curry Leaves                                      few

Method:

• Wash cabbage before chopped otherwise the water content will be very high and also it will be cooked immediately after chopped it otherwise the crispness of cabbage will be ruined.
• Grind corasely coconut, cumin seed, green chilies together. Keep aside.
• Take a non stick pan , heat oil and add the mustard and splutter it.
• Add the shredded cabbage , carrot, peas, and ginger with salt.
• Saute for 3 minutes in the low heat,  when the veggies are cooked, add the grounded coconut mixture and mix everything together.
• Cook on low flame, stirring occasionally.
• After 3 -5 mintues , the veggies are cooked,   turn of the heat.
• Now thoran is ready to serve.
• Serve with rice,Kuzhambhu, Sathuamuthu. 

Note:

• You can prepare Thoran using any veggie like cabbage, carrot, beetroot, beans, ivy gourd or a combination of vegetables.

Allam Pachadi Version2/Ginger Pickle

I already posted Allam Pachadi recipe in my blog. This is a simple version. You can store this for 2-3 weeks only.

Ingredients:

Chopped fresh tender ginger         1 cup

Tamarind –                                   Big Gooseberry Sized

Grated Jaggery                             1 cup

Turmeric Powder                           ¼ tsp.
Salt                                              to taste.

Red chilies                                    10 -12 nos (according to your spice level).

Black gram                                   2tsp.

Fenugreek                                    ½ tsp.    

Asafetida                                      ½ tsp.

Chopped Curry leaves                    ½ cup

Seasonings:

Oil                                                 ¼ cup.

Mustard seeds                                1 tsp.

Broken Red chilly                           3 no.

Method: 

• Soak tamarind in boiling water. Strain the tamarind pulp through a strainer to remove any solids. Keep aside
• Wash the ginger and remove the skin and chop the ginger into small pieces.
• Heat the 1 tsp.of Oil in a pan, shallow fry the ginger pieces with curry leaves. Fry till ginger turn light golden brown and crispy and keep aside.
• The same pan, fry the fenugreek seeds, red chilies ,asafetida till brown color.Transfer to the mixer grinder along with fried ginger pieces, turmeric powder, salt,jaggery and tamarind water.
• Grind to a paste adding water if required.
• Fry all seasonings in a oil, add to ginger paste. Mix it well.
• Transfer the Pachadi into a glass jar or air tight container. You can store in the refrigerator up to 2 weeks.
• This pickle is a great accompaniment to Plain rice, Pesarattu, idlis, dosas. 

 Note:

• You can choose to add more red chilies, if you want a spicy  hot pickle.
• Keep the jar and the plates everything clean.

Kuzhambhu Powder – 2 (Sāmbhar Powder – Chettinadu style)

This Simple recipe from my Madapalli.  This powder can be used for Sāmbhar, Poricha Kuzhambu, and varuvals.

Ingredients

Byadagi chilies              -     1 cup  

Long Red chilies                  2 cup

Coriander seeds                  2 cups   

Bengal gram -                     ¼ cup   

Tuvar dhal -                        ¼ cup   

 Black Pepper -                     3 tbsp.

Fenugreeks                          2 tsp.

Jeera                                 3 tbsp. (50 gms)

 Fennel seeds (Sombhu)      3 tbsp.

 Raw rice                             ½ cup

Hing katti                            5 no.

Curry leaves                       1/8 cups

Method 

• Dry the red chilies in the sun.
• Dry roast all the ingredients separately.
• Mix all the ingredients together and fine grind them into nice powder.
•  Store it into an airtight container.

Tovar Dhal Dosa/ Yellow Split Peas Crepe

Thin, crisp dosas made of Tovar dal and rice. This dosa is delicious and healthy.

Ingredients:

Rice                                         1 cup

Tovar dhal                                ½ cup

Fresh grated coconut                  ½ cup

Grated ginger                              2 tbsp

Chopped curry leaves                   2 tbsp

Red chillies (Byadgi)                     4 no

Crushed black pepper                   ½ tsp.

Cumin seeds                                ½ tsp.

Asafetida                                     ½ tsp.

Chopped cilantro

Salt                                             to taste.

Oil                                               as required.

Method:

• Soak rice and dhal together for 5 hours. Soak red chilies separately.
• Drain it and grind it with ginger, red chilies, curry leaves, Asafetida, coconut and salt together. Grind it slightly coarsely.
• Add crushed pepper, cumin seeds, chopped cilantro in it and mix well.
• Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
• Drizzle a teaspoon of oil on the edges of the Dosa and Cook  both sides till the bottom of the Dosa is golden brown.
• Transfer it to a serving plate and enjoy it with your favorite Chutney,sambhar, Milaghaipodi.

Moru kachiyathu/ Seasoned Buttermilk

This is a simple dish from Kerala. I prepare Moru Kachiyathu (Seasoned Butter Milk) whenever I am in hurry & also Dhuvadesi days. It is very easy and can be prepared in less than 10 minutes. You don't need coconut for this recipe.

Ingredients:

Yogurt                                        2 cups (room temperature)

Water                                         1 cup

Ginger grated                              1 tsp.

Turmeric powder                          ¼ tsp.

Salt                                             to taste.

Seasonings:                       

Coconut oil                                    1 tbsp..

Mustard seeds                                1/4 tsp.

Fenugreek seeds                             a pinch

Red chilies                                      2 no.

Curry leaves                                    1 stem   

Method:

• Blend the yogurt with water. Keep aside.
• Heat oil in a pan and splutter mustard & fenugreek.
• Add chilies, ginger and curry leaves. Fry it for 1-2 minutes.
• Add Turmeric powder in it. Mix well.
• Add blended butter milk & slat and stir well.
• Stir continuously for 5 to 7 minutes.
• Keep on stirring till it becomes warm. Never allow it to boil.
• Remove from the stove and stir for a few more minutes allowing it to cool.
• Serve hot with Rice. 

Note:

• Butter milk should be room temperature. Other ways it may cradle.
• You can store this one week in the refrigerator.

Punjabi Boondi Raita

Boondi raita is one of the most traditional North Indian raitas, served on festivals and at traditional wedding feasts.. Raitas are usually salads in yogurt, but this one has Boondi in it. Boondies are small, round, crisply fried droplets made from gram flour and are easily available in Indian store. Boondi raita is quick to make with ready-made Boondi. For me, this raita is really easy to make, as i always have the Haldiram's 'Boondi' with me. This raita will be a nice side dish along with pulao's

Ingredients:

Plain Boondi                                 1 cup

Plain Yogurt or Crud                     2 cups

Chopped green chilies                   1 tsp.

Chat masala                                 ¼ tsp.

Sugar                                            1 tsp

Salt                                               to taste

 Garnish:

Roasted cumin powder                  ¼ tsp.

Red chili powder                           a pinch
Chopped coriander leaves             1 tbsp

Method:

• Soak Boondi in 2 cups water for 5 minutes. OR Add Boondi in a colander and pour the warm water, drain.
• Squeeze water out gently or drain in a strainer. Keep aside.
• Beat yogurt/curds. Mix together all the ingredients.
• Mix Boondi in to the curds and keep in refrigerator for an hour
• Garnish with a sprinkle of chili powder and ground cumin
• Serve chilled as a side dish.
• Tasty summer salad is ready to eat. Enjoy the delicious yogurt raita with hot rotis ,Pulaos and  Bisi Bele Bath.

Tip:

• You can add finely chopped cucumber and grated carrot in this raita.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:

Vegetable Fruit Raita

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