Pachha Papaya Thoran/Raw Papaya Stir Fry

Coconut trees, Jackfruit trees, Banana trees, Papaya trees are a common sight in most Kerala houses. The fruits of these trees are a major part of the Kerala cuisine. Extensive use of coconuts in all Kerala dishes is known to most of us. Papaya fruits also find their way in their daily cooking. Raw Papayas are used to make many dishes like Olan, Kootu, Molaguttal, Pachadi etc.
Today‘s post is on Raw Papaya Thoran. I have never seen my mom or grandma prepare this at home. Though we are from Kerala we never lived in Kerala as such. It was during my hostel days in Cochin that I first tasted this thoran. I took an immediate liking to it. It became one of my favorite items that was prepared in the hostel canteen and I used to eagerly wait for it. And now, whenever I find raw papayas in the stores, I pick them up to prepare this yummy stir fry which gets ready in about 20 minutes time. It goes very well with White rice and Sambar or even a simple tomato rasam.

What you’ll need (Serves -2)

1. Raw Papaya – 1 medium sized
2. Turmeric Powder – ¼ tsp
3. Salt to taste

For Seasoning

1. Coconut oil – 2 tsps
2. Mustard seeds – ½ tsp
3. Split urad dal – 1 tsp
4. Curry leaves – a few

To Grind

1. Fresh grated coconut – 1/3 cup
2. Green Chillies – 2
3. Cumin seeds – ½ tsp

Method

Wash, peel and chop papaya into small cubes. Heat a Kadai with coconut oil. Add mustard seed, once the splutter, add urad dal. As the dal changes color, add curry leaves, and papaya pieces. Stir well. Next add turmeric powder, salt and ½ a cup of water. Mix well. Cook covered till papayas get done. If there is water remaining after the pieces are cooked, keep stirring without lid on medium flame till water evaporates. In the meanwhile, grind all the items mentioned under To Grind list, without adding water. After the papaya pieces are cooked and all the water has evaporated, add the ground coconut mixture. Stir well.
Delicious Papaya Thoran is ready.

Note:

1. While selecting the papayas, choose one which just starting to ripen. This will lend a mild sweet taste to the curry. If not, then add about ½ tsp of jaggery. (I got only very raw ones, so added a little jaggery)
2. You can grate the papayas for faster cooking.

Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Palak Babycorn Masala

When I was newly married, we used to live in a place called Domlur in Bangalore and from that house Shanthi Sagar was just about 5 minutes walk. So whenever I used to feel lazy to cook or just was not in mood to go into the kitchen, we would head straight to our favorite haunt - Shanthi Sagar. You guys must be wondering as to what all this has got to do with today’s post. I tasted this curry for the first time here. I was very intrigued by the name, “Palak Babycorn Masala” – nothing intriguing in the name, but you know, in those days, I cooked only some regular daily fare, that too with the help of my diary. Then, the name Babycorn itself sounded exotic, different from the regular Paneer Butter Masala, Malai Kofta etc that’s how I gave it a try. Loved the taste and in due course of time recreated it at home. So here is the recipe:

(Serves 4)

What you’ll need:

1. Spinach or Palak – 2 big bunches
2. Babycorn – 1 packet
3. Onions – 2 big, finely chopped
4. Tomatoes – 3, finely chopped
5. Green Chillies – 3 to 4
6. Jeera – 1 tsp
7. Coriander Powder – 1 tsp
8. Garam Masala – ½ tsp
9. Oil – 2 tsps

Method

Clean and chop palak roughly. Cook the chopped palak, cool and grind it. Cut babycorn into round slices.
Heat a Kadai with oil. Add jeera. Once it changes color, add slit green chillies and chopped onions. Saute for a few minutes. Next add the babycorn pieces. Cook covered for a few minutes or till babycorn is done. Now add the coriander powder and garam masala. Saute for a minute. Next add the chopped tomatoes and sauté till they turn mushy. Then, add the ground palak paste and salt to taste. Let it simmer for a few minutes. (Do not cover and cook as Palak will change color).

Delicious Palak Babycorn Masala is ready to be served with some hot rotis.

Note:

1. This is a semi dry gravy, if you want it to be a gravy like add about ½ cup of water after adding the palak puree.
2. The spiciness of the dish is from green chillies only, so adjust spice according to your taste. The one I tasted at the restaurant was quite spicy.


Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Also linking this to Veggie/Fruit of the month - Spinach hosted by Reshmi started by Priya.

Podalangai/Snake Gourd Poricha Kootu

Whenever I want to cook a quick meal I opt for the pressure cooking method, which not only saves time, but preserves nutrients and helps in using minimum oil.
As a child I never liked kootu, but over the years my taste buds have changed and now I love these simple and comforting dishes. Thankfully, my daughter likes molagootal and kootu very much. Both are quite similar, Molagootal is mixed with rice and eaten (like Sambar) whereas kootu is thicker and is made as an accompaniment to Sambar, Rasam or Mor Kootan. We have it even with rotis and it tastes very good.
Poricha kootu is a typical Tamil recipe. It is slightly different from the regular kootu in its ground spices. I learnt this from a Tanjore Aunty who was our neighbor in Chennai. This is a very simple and wholesome dish from which you can obtain the day’s requirement of proteins.

What you’ll need:

1. Sanke gourd or Podalangai – 3 cups (cut into small pieces)
2. Yellow Moong Dal – 3 tblsps
3. Channa Dal – 1 tblsp
4. Turmeric Powder – ¼ tsp
5. Salt to taste

To grind

1. Urad Dal – 1 tsp
2. Red Chillies – 1
3. Black Peppercorns – 5 – 6
4. Green Chillies – 1 or 2
5. Cumin Seeds – 1 tsp
6. Fresh Grated Coconut – ½ cup

For Seasoning

1. Coconut oil – 1 tsp
2. Mustard Seeds – ½ tsp
3. Split Urad Dal – ½ tsp
4. Hing – 1 pinch
5. Curry leaves a few

Method

Pressure cook the dals and snake gourd pieces with a pinch of turmeric powder. In the meanwhile, heat a small frying pan with very little oil, fry the items 1 to 3 mentioned under to grind till dal changes color. Let it cool. Now grind it with all the other ingredients mentioned under To grind, adding little water as and when needed.
Now, transfer the cooked dal and snake gourd pieces in a vessel. Add salt and let it boil for 2 to 3 minutes. Now add the ground paste and let it simmer for few minutes or till the kootu thickens.
Remove from heat. Heat a small frying pan with a tsp of coconut oil. Add mustard seeds, once they crackle, add urad dal, as it changes color add hing and curry leaves. Pour this onto the porichha kootu.
Tasty Poricha kootu is ready to be relished with white rice and rasam.

Notes:

1. You could add a piece of Drumstick to this kootu which gives a very good flavor.
2. Cook Dals and vegetables in different containers.
3. Do not add water while cooking the snake gourd as it gives out lot of water.
4. If there is lot of water after the vegetable is cooked, allow it boil for a longer time, before adding the ground paste.
5. Adjust spice according to your taste.

Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Corn Capsicum and Paneer Masala

This is my first marathon and I am thoroughly enjoying it. We are into the 3rd day of the blogging marathon and I am posting under the theme Currys in a Hurry. Here is my post for Day 3.

Every day, I have to prepare some curry for my husband’s lunch box. And he generally likes his curry to have some gravy or at least semi gravy. As I prepare the same thing for my daughter’s lunch box also, I try to incorporate veggies which my daughter likes – else the box will come back untouched. Since my daughter loves paneer and sweet corn, I make this dish quite often. It is a simple and healthy curry which goes very well with rotis and parathas. Let’s get to the recipe:

Serves 2 - 3

What you’ll need:

1. Boiled Sweet Corn Kernels – 1 Cup
2. Paneer – 150 gms, cubed
3. Capsicum – 1 big, chopped into small pieces
4. Onion – 2 medium, finely chopped
5. Tomato Puree – ½ cup
6. Ginger Garlic paste – ½ tsp
7. Cumin Seeds – 1 tsp
8. Turmeric Powder – ¼ tsp
9. Coriander Powder – 1 tsp
10. Chilly Powder – 1 tsp (adjust according to taste)
11. Garam Masala Powder – ½ tsp
12. Kasoori Methi – 1 tblsp
13. Salt to taste
14. Sugar – ½ tsp
15. Oil – 2 tsps

Method

Heat a Kadai with oil, add the cumin seeds. Once they change color add the chopped onions and sauté for 2 minutes. Next add the ginger garlic paste and sauté till the onions turn translucent. Add in the chopped capsicum and sauté for a few minutes. Next add the spice powders – Turmeric, Chilly and Coriander Powder, Saute for a min. (If you feel that the mixture is sticking to the bottom add a spoon or two of water). Next put it in the tomato puree and sauté till the mixture comes together. Now, add the boiled sweet corn and paneer cubes. Add salt, sugar, and garam masala. Stir well. Add about ½ cup of water and kasoori methi. Cover and simmer for a few minutes.

Enjoy this yummy curry with hot phulkas or parathas.

Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Vanni

Vanni is a not so common but very authentic and traditional Palakkad Iyer recipe. My grandmother used to prepare this as an accompaniment with Muthira Puzhukku and Kanji. It is a close cousin of the Mor Kuzhambu. A simple and healthy combination of Naadan Veggies like Ash Gourd, Pumpkin, Raw Bananas, and Yam simmered in mildly spiced thin yogurt gravy. Serve this with steamed white rice and spicy potato stir fry. So here is the recipe for Day 2 of the Blogging Marathon-

What you’ll need Serves – 4

1. Ash gourd – 100 gms
2. Yellow Pumpkin – 100 gms
3. Raw Banana – 1 small
4. Yam – 100 gms
5. Sour curds – 2 cups
6. Green Chillies – 2 to 3
7. Black Pepper Powder – ½ tsp
8. Turmeric Powder – ¼ tsp
9. Curry Leaves a few
10. Coconut Oil – 2 tsps
11. Salt to taste

Method

Wash and chop the vegetables into 1 inch size cubes. Add about ½ cup of water to the veggies and pressure cook them with slit green chillies, turmeric powder and pepper powder. Keep aside. Once the pressure is released, transfer the cooked vegetables into a vessel, add salt to taste and allow to boil for about 3 to 4 minutes. Whisk the curds well, lower the flame and add the curds to the vegetables. Simmer till the curry froths up. (The curry should not boil after adding the curds.) Turn off the flame. Drizzle coconut oil and add a few curry leaves.

Serve it warm with steamed rice and a stir fry of your choice.

Now let's check out my fellow marathoners in BM #5 and see what they are cooking today  

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Jayasree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials: Cool Lassi(e), Harini, Vaishali, Suma
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Kamalika, Srivalli