Moru Curry (Spiced Buttermilk Curry - Kerala style)

 

          Moru Curry or Spiced Buttermilk curry is a simple Kerala style recipe that goes best with steamed rice, papad and some pickle. It also goes by the name of Moru Kachiyathu. This yummy dish is a part of a Sadya meal. Yoghurt is the main ingredient and it is ideal during summer for its cooling effect. 

          It is almost similar to a North Indian Lassi, but with some tempering. This is a very quick and an easy to make recipe where buttermilk is seasoned with few basic ingredients like onion, ginger, garlic, chilies and curry leaves. So do give it a try and enjoy this regional  delicacy. 

• 1 cup yoghurt, well beaten
• 1 tbsp. oil 
• 1 dry red chili
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1/2" ginger, chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder (opt)
• 1 tsp. coriander leaves, chopped

         Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the dry red chili, cumin seeds and fenugreek. Sauté for just a few seconds.

         Now add the onion, ginger, garlic, curry leaves and green chilies. Stir fry till translucent.  Add all the dry spices and give it a stir.

         Then immediately add the yoghurt and 1 cup water. You may add more or less water, depending on the consistency desired.

          Mix well and once the curry gets heated, switch off the flame. Do not let it come to a boil as it may split. 

         Garnish with coriander leaves and serve with steamed rice, papad, pickle and any side dish for a comfort meal. 

Nobanno (Rice based Festive Dessert - Bong style)

 

          Nobanno Utsav or the Harvest Festival is a time to rejoice in West Bengal. Nobanno in Bengali literally translates to new rice. This traditional rice based dessert is prepared during late autumn and is especially very popular in rural Bengal. 

          The recipe calls for soaked rice that is ground along with fresh coconut and a small piece of ginger. It is then mixed with some milk and date palm jaggery syrup. However, it can be substituted with sugar, plain jaggery syrup or date syrup to taste. Garnish with raisins, dates, dry fruits & orange segments and enjoy this simple regional delicacy.

• 1/2 cup rice, soaked overnight
• 1/2 cup fresh grated coconut
• 1/2" ginger
• milk as required
• sugar to taste / jaggery syrup / date syrup
• raisins, dates, dry fruits & orange segments to garnish

          Blend the soaked rice along with fresh coconut, ginger and any sweetener with required quantity of milk into a smooth paste. 

          Transfer to a mixing bowl and adjust the consistency by adding more milk if needed. It should not be too thick or too runny. 

          Garnish with dates, raisins, orange and dry fruits and enjoy a bowlful of this sheer joy. 

Kancha Kumror Torkari (Raw Pumpkin Curry - Bong style)

 

          Raw Pumpkin is quite a favorite veggie among most of the Bong crowd. This is a very easy and a simple stir fry recipe that turned out simply awesome. I cooked in mustard oil for an authentic flavor. However, do not forget to drizzle a little bit of extra raw mustard oil to the end product for that extra zing. 

          For some variation, you can add potatoes, bori (dried lentil dumplings), boiled black chickpeas or some prawns for a non-veg. version. It goes absolutely well with hot steamed rice, chapatti or luchi (poori) for a great comfort food. 

• 800 gms. raw pumpkin, partly skinned & cubed
• 2+1 tbsp.  mustard oil
• 2 bay leaves 
• 2 dry red chilies
• 2 green chilies, slit
• 1 tsp. panch phoron 
• 1 tsp. grated ginger
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 2 tbsp. chopped coriander leaves

          Heat 2 tbsp. oil in a kadai / pan and temper with dry red chilies, bay leaves and panch phoron. Sauté for a few seconds. 

          Then add the green chilies and ginger. Stir fry for a few seconds more. Now add the cubed raw pumpkin and all the dry spices.

          Mix everything well and cover and cook on a low flame. Sprinkle some water at intervals. When done and the pumpkin has turned soft, switch off the flame.

          Drizzle the remaining mustard oil and garnish with chopped coriander leaves. Serve with hot steamed rice, chapattis or luchi (poori). 

Murungai Keerai Thoran (Drumstick / Moringa Leaves Stir Fry - Kerala style)

   

           Murungai Keerai Thoran is a traditional Kerala style Drumstick / Moringa Leaves stir fry. It is cooked with lots of fresh coconut and in coconut oil for an authentic touch and flavour. Cooked dry, this yummy and healthy side dish is sometimes served as one of the items in a Sadya meal. You can relish it with either rice or chapattis. So check out the step by step pictorial recipe to prepare this delicacy.

           

          Drumstick leaves is widely used in many South Indian recipes. It has amazing health benefits as it is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

         Thoran is a Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a quick recipe and mildly spiced. You can prepare this stir fry dish with many other veggies like carrot, cabbage, beetroot, raw banana or okra and following the same method. It is almost similar to Poriyal recipes from Tamil Nadu and can be relished as a side dish with curd-rice, sambar rice, dal-chawal or chapatti. 

        

• 2-3 cups Drumstick / Moringa leaves, washed & drained
• 2 tbsp. coconut oil
• 2 dry red chilies
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder

To Grind - 

• 1/2 cup fresh coconut
• 1 tsp. cumin seeds
• 2 garlic cloves (opt)
• 2 green chilies

          Grind all the ingredients mentioned (coconut, cumin seeds, green chilies and garlic (opt)) and keep aside. 

         Heat oil in a pan and temper with dry red chilies, mustard seeds, cumin seeds and fenugreek seeds. Sauté for a few seconds.

         Now add the onion, garlic and curry leaves. Stir fry till light brown. Add the drumstick leaves, salt and turmeric powder. 

          Mix well and sprinkle some water. Cover and cook for 8-10 minutes or till done. 

          Now add the ground coconut paste and give it a toss. Sauté for a few seconds and transfer to a serving dish. Enjoy with some hot steamed rice for a great comfort meal. 

                      Heat oil & temper with dry red chilies, mustard seeds, cumin seeds & 

                      fenugreek seeds. Sauté for a few seconds.

                                 Add the onion, garlic & curry leaves. Stir fry till light brown. 

                                  Add the drumstick leaves,

                    salt & turmeric powder. Sprinkle some water & cook, covered till done. 

Add the ground coconut paste & give it a toss. Sauté for a few seconds.

                                  Transfer to a serving dish.

                      Enjoy with some hot steamed rice for a great comfort meal. 

Echore Bata (Raw Jackfruit Chutney - Bong style)

 

            This is a homemade Bong style chutney made of raw jackfruit (kathal). It may sound weird to many, but it is quite an amazing chutney. This simple and easy recipe is a far cry from all the restaurant style food. Very few ingredients are required to dish out this chutney and is sautéed in mustard oil for an authentic touch. It goes best only with hot steamed rice and a drizzle of some raw mustard oil. So time to try out this rustic, village style regional delicacy. 

• 2 cups raw jackfruit, chopped & boiled
• 3-4 garlic cloves
• 2-3 green chilies
• 2+1 mustard oil
• 1 tsp. nigella seeds
• 1/2 tap. turmeric powder
• salt to taste 
• 1 tsp. coriander leaves, chopped (opt)

          Blend the boiled raw jackfruit, garlic and green chilies with just enough water in a mixer into a smooth paste.

          Heat 2 tbsp. oil in a pan and temper with nigella seeds. Sauté for a few seconds and then add the ground paste, salt and turmeric powder. 

          Stir fry on a low flame till all the moisture has evaporated. While serving, drizzle the remaining mustard oil and garnish with chopped coriander leaves. Enjoy with hot steamed rice. 

Kasuri Idli

 

            Idlis are a great and a healthy breakfast option. These traditional South Indian breakfast is anytime welcome with some coconut chutney and sambar for a wholesome meal. They are also a great lunch box meal too. 

          Now how about turning them into something interesting and appealing? It is really fun creating them. So go ahead and make these idlis by adding some dry roasted kasuri methi (fenugreek leaves) for a change. 

• 3 cups idli batter
• 1/4 cup kasuri methi, dry roasted
• 1 tsp. oil to grease the idli moulds
• coconut chutney and sambar to serve

          In a bowl, mix the idli batter and the kasuri methi. Keep aside some to sprinkle on the top. 

          Spoon the batter into greased idli moulds. Sprinkle the remaining on the top of the idlis. 

          Steam for 13-15 minutes or till done. when it slightly cools down, demould them and serve with coconut chutney and sambar for a wholesome meal.