CARROT THORAN / KERALA-STYLE THORAN FOR ONAM SADYA RECIPE

Any Kerala Sadhya is incomplete without Thoran. You can prepare Thoran using any veggie like cabbage, carrot, beetroot, beans, or a combination of vegetables. There are many ways to prepare a Thoran. Some add coconut scrapes directly while others grind coconut to a coarse paste.

Easy and healthy side dish.

Here is the recipe…

Recipe Category   :      Vegetable Dry Fries, Kerala Sadhya

Cuisine                :    Kerala Dishes

Preparation Time  :    5 Minutes

Cooking Time      :     10 Minutes

Serves                :      4 People

Ingredients:

Grated Fresh Carrots	3 cups
Green Chillies Silted	4 Nos.
Grated Coconut	½ cup
Salt	To Taste

For Seasoning:

   

Coconut Oil	2 Tablespoon
Mustard	1 Teaspoon
Cumin Seeds	1 Teaspoon
Curry Leaves	few
Broken Red chillies	3 Nos.
Urdh Dal	1 Teaspoon

    

How To Make Carrot Thoran  Here you Go

• Wash and peel and Grate the Carrots.

•   Heat the oil, add the mustard seeds, when its starts to splutter add the urad dal and Cumin seeds, red chillies and Curry Leaves.

•  Add the grated carrots, green chillies, salt. Lower flame and, cover and cook on medium heat for 8-10 mins.

• Once the carrots is cooked, add the coconut mixture. Combine well, and continue to cook until the carrot is cooked through.

• Remove from the fire and serve hot with rice and Enjoy!.

Note:

• Give it a stir once in between, otherwise it may stick to the bottom. You can increase  the amount of coconut if you like.

Here for More Vegetable Dry Subjis

Sweet Potato Thoran

        There are two kinds of sweet potatoes – white sweet potato and the orange sweet potato .  Sweet potatoes are rich in Vitamin A, C, B6 and Beta carotene. Since sweet potatoes have a low glycemic index, they can be consumed by those suffering from diabetes, without any apprehensions. Though the preparation of Thoran is simple, the taste is marvelous.

Ingredients

 Medium size Sweet Potatoes         3 Nos.

Finely chopped green chilies           3 no.

Grated ginger                                 1 Tablespoon

Salt                                                To Taste

Turmeric powder                             1/8 Teaspoon

Lemon Juice                                     1 Tablespoon

To Be Grind

Shredded Coconut                          ½ Cup

Cumin Seeds                                   ½ Teaspoon

Grated Ginger                                1 Teaspoon

Green Chillies                                 2 no.

Chilli powder                                  ½ Teaspoon

Turmeric Powder                           ¼ Teaspoon 

For Seasonings: 

Coconut Oil –                                   2 Tablespoons

Mustard                                          1 Teaspoon

Urad dhal                                        1 Teaspoon

Chenna dhal                                     1 Teaspoon

Cumin Seeds                                    ½ Teaspoon

Asafetida powder                            ¼ Teaspoon.

Finely chopped curry leaves            1 string

Method:

• Clean the sweet potatoes well and lightly peel. Cut into medium  size cubes and steam it.
• Grind the coconut, ginger, chillies, Cumin seeds, Turmeric Powder and Chili Powder into a coarse paste in a dry blender with little water. 
• In a Kadai (wok), heat Coconut oil add mustard, when the mustard begins to crackle , add all other seasonings,when the dals turn slightly pinkish , add the steamed potatoes in it, and stir it well.
• Add ground coconut paste, add salt and mix it well.

• Let this cook for 5 to 7 minutes in the medium flame.

• Now Thoran is ready to Serve.
• Transfer the sweet Potato Thoran to the serving bowl, garnish with chopped coriander leaves.
• Enjoy with hot rice and Sambhar. 

See my other Dry Vegetables THORAN and Subzis , Click the below Link

VEGETABLE DRY SUBZIS AND THORANS

ALMOND KHEER /HOW TO MAKE BADAM KHEER

 

HAPPY NEW YEAR 2022.

Kheer recipes are popular throughout India. They are a favorite among all and are available in a range of flavors. Here I will try making Almond kheer with a few nuts in it. Badam Kheer is very delicious and popular dessert in India. Almond kheer is mainly popular for its lovely aroma and flavoring. The ingredients of this kheer recipe are very simple. Milk is cooked with Badam paste, saffron and sugar.. Along with them, saffron and cardamom are also added so that this dessert gets a distinct aroma and color. Let us see how to make this Badam kheer, which is one of the most popular Indian desserts.

Ingredients:

Badam/Almonds                  ½ Cup

Basmati Rice                        2 Tablespoon

Whole Milk/Creamy Milk      3-4 Cups

Ghee                                     1 Tablespoon

Saffron                                10-15 strands

Sugar                                    ½-3/4 Cups

Crushed Cardamom seeds      1 Teaspoon

Almond nuts                           1 Tablespoon

Preparation of Kheer

• Wash and soak the almonds in  boiling water for 5 hours.
• Remove the skin grind with little milk to make a fine paste.
• Take a deep bottomed frying pan and add the ghee to it. Let it get heated over a low flame. Add the rice to the pan and fry it lightly over a low flame. Take it down before it turns reddish.
•  Now take another deep bottomed Pan over the gas oven and pour the milk into it. Keep it on a medium flame. Now keep stirring it slowly and bring it to simmer once the milk starts boiling. Drop the crushed cardamom seeds into the milk.  Add the rice and saffron and let it cook in low heat until it reduced into almost half. Keep on stirring in between.
• Now add the grounded Almond paste into the boiling milk. Stir well.
• Add sugar and Cook again until the Kheer thickens to desire consistency. Turn off the gas oven.
• Garnish with saffron strands.
• Serve hot or Cold.
• Serve this Kheer with scoop of vanilla ice-cream for Kids. 

Notes:

• Add ½ cup of grated Paneer or Khoya to make Kheer richer.
• You can use almond flour instead of Almond Paste.
• The consistency of kheer will turn thick when it chills.

  

10th ANNIVERSARY

 Hi Friends

Today marks the Tenth year anniversary of My “ Madappalli” Blog .Can you believe that?! I cannot believe Ten years flew so fast.

I really just wanted to say thank you to all of my amazing followers and friends who have been with me on this journey! It has been an exciting journey and without your support it won’t be possible. I hope you all will support me in my journey for further years . Thank you for the Ten remarkable years of warmth, friendship, and support.

I'm proud to share some Key stats on my blog's 10 year of life:

Total Posts        555          

Total Page views   :     2503761.

Avarakkai Thoran/ Broad Beans Thoran

Thoran / Upperi (Stir Fry with Coconut and Spices) is a typical tasty Keralite dish served with steamed rice. Today I am sharing the recipe of Avarakkai Thoran / Broad Beans Thoran, which is very easy to prepare and is a very nutritious dish. Enjoy the Thoran.

Cuisine:                    Kerala

Recipe Type:             Side Dish

Preparation Time:     10 minutes

Cooking Time      :    20 Minutes.

Ingredients:

Boiled Mochakottai       : 1 cup

Chopped Avarakkai         2 Cups

Chopped Tomatoes         1 cup

Grated Ginger                1 Tablespoon

Chopped Green chilies     2 no

Turmeric Powder             ¼ Teaspoon

Grated Fresh Coconut     2 Tablespoons

Salt                               To Taste

For Tempering:

Coconut Oil                    1 Tablespoon

Mustard Seeds               1 Teaspoon

Urdh Dal                        1 Teaspoon

Cumin Seed                   ½ Teaspoon

Red chilli                        1 no.

Curry Leaves                  1 Spring

Hing powder                  ½ Teaspoon

Method:

• Soak the Mochakottai for 12 hours, boil with a pinch of salt and keep aside.
• Wash and chop Avarakkai to very small pieces and allow it to drain in a colander.

• Heat oil in a pan. Pop mustard seeds. When it’s popped add white lentils and fry well. The lentils turn golden brown. Add red dry chilly pieces , Hing powder and curry leaves. Fry until golden brown.

•  Now add the chopped tomatoes, ginger, Turmeric Powder and chopped green chillies. Fry for 3 minutes.

• Now add the chopped Avarakkai and Mochakottai accordingly. Add salt as per your taste and sauté well. Cover the pan and cook 5 minutes.

• When Vegetables are well cooked, add the Grated coconut  and mix well.

• Uncover and sauté well. Fry Thoran until dry form. Turn off the heat. The tasty Avarakkai Thoran ready! Serve hot rice .

• Enjoy!!

Avarakkai Thoran/Broad beans Thoran

Bread Halwa/ How to Make Bread Pudding

Bread Halwa is a delicious dessert which can be prepared easily. It is very simple to make unlike other halwas. Try out this Bread Halwa, you won’t be disappointed. I guarantee!

 Preparation Time   10 Minutes

Cooking Time         10 Minutes

Course                   Sweets, Desserts

Serves                   4 Nos.

Ingredients:

 Bread Slices            8 Nos.

Sugar                       1/3 Cups

Milk                          2 Cups

Ghee                         ½ Cup

Saffron                     1/8 Teaspoon

Cardamom Powder     1 Teaspoon

Chopped Nuts            3 Tablespoons

Rose Water                ¼ Teaspoon

Method: 

• Soak the saffron threads in 3 teaspoons of warm milk. Keep aside.
• Heat a tsp of ghee in a kadai and sauté nuts. When they turn golden brown remove and keep aside.
• Cut the bread into small pieces. Heat the ghee in a nonstick kadai, fry the bread pieces on a low flame until golden.
• Add the milk into the bread pieces, smash it well. Bring the mixture to a boil and use the back of the spoon to further mash the mixture. 
• Once all the milk absorbed, now add sugar and cardamom powder. You can see that sugar dissolves and halwa starts becoming shiny and gooey.
• Add fried nuts and soaked saffron milk. Mix it well.
• It will start to turn gooey. At this stage slowly add ghee, little by little and keep mixing. Reserve a tsp of ghee alone.
• Once it starts to leave the sides of the pan. It is the right stage, add a teaspoon of ghee and rose water. Mix it and switch off the stove.
• Halwa is ready to serve.
• Enjoy the Bread halwa hot or warm.

Notes:

• Always make the halwa in medium flame.
• Don’t compromise on ghee, then you will not the desired halwa texture and consistency.
• You can pick up any kind of bread like you like - white, brown, multi-grain, fresh, left-over, you name it! I usually like to use leftover multigrain bread to add some extra crunch to the dish. 

Kovil Puliyodharai/How to Make Temple Style Puliyodharai

Rice Prasadam are offering to God prepared with rice as the main ingredient and these from a majority of all the sacred food offerings.

This Temple style tamarind rice/Kovil Puliyodharai has a unique taste and flavor unlike the regular Puliyodharai. Temple style Puliyodharai, fresh Puliyodharai spice mix is used. This spice mix is stored in an air-tight container and stays fresh for months’ time.

Ingredients:

 Raw Rice                   2 Cups

Sesame Oil                2 Tablespoon

Turmeric Powder       ½ Teaspoon

Salt                           To Taste

Cashew nuts               1 Tablespoon

For Powder:

Black Pepper                2 Tablespoon

Cumin Seeds                 1 Tablespoon

Fenugreek Seeds          1 Tablespoon

Black Sesame Seed       2 Tablespoon

For Pulikachal

Sesame Oil                    3 Tablespoon

Tamarind                       1 Big Lemon Size

Mustard Seeds              1 Teaspoon

Chenna Dal                     2 Tablespoon

Urdh Dal                          1 ½ Tablespoon

Raw Peanuts                     ½ Cup

Katti Perungayam (Hing)    a small cube

Curry Leaves                     Few

Jaggery Powder                 1 Tablespoon

Preparation:

• Raw white rice washed and cooked with turmeric powder, to a dry consistency, so that the grains remain separate. The Prepared rice is drained and kept separately.
• Black Pepper, cumin seeds, Black Sesame seeds and Fenugreek seeds are separately fried brown and coarsely powdered.
• Puliyodharai
• Soak the tamarind in hot water and thick juice is squeezed out.
• Heat sesame oil in heavy bottom vessel , add in the mustard seeds, split white lentils, split Bengal gram, Peanuts, curry leaves and wait until they crackle.
• Pour in the tamarind extract, followed by turmeric powder, salt and asafetida.
• Bring it to boil, cook in medium flame until the oil starts floating on the top.
• Add in the powdered jaggery, mix it well or until it dissolves.
• Transfer the cooked rice in a big vessel/plate, add sesame oil, followed by tamarind paste/Puli katchal , Salt with a pinch of Turmeric Powder.
• Sprinkle Powdered mixture, mix it well.
• Cashew nuts deep fried in ghee and asafetida are added in mixed well with the final Puliyodharai preparation.

 Note:

• I use only basmati rice and drain out the starch water so that the rice does not stick.  Normally in temples Madappalli, they use only Raw white Rice.
• One important thing after you make the Puliyodharai remember not to serve it immediately as the rice needs some time to absorb the flavors, 1 hour after preparation should be ideal to serve.