Thursday, 24 July 2014

vanpayar manga ozhichu curry / vellapayar manga curry / black eyed beans mango curry


 Today, I am sharing another curry which can be served with rice.  It is made with black eyed beans, raw mangoes and durmsticks.  It is called ozhicurry because it is a curry which can be served with rice.  This curry is very easy to make, healthy and the addition of mangoes give it a tangy taste also.  This can be prepared as a variaiton to normal sambar.  Now to the recipe.  Hope you like it. 


Ingredients required

vanpayar / black eyed beans1/4 cup
raw mango / pacha manga1 - 2 (depending on sourness)
drumstick / muringakka 1/2 (cut into pieces)
turmeric powder 1/4 teaspoon
chilli powder 1/2 teaspoon
salt to taste

for grinding
coconut (grated )3/4 cup
jeera / cumin seeds 1/4 teaspoon
green chilli2 - 3

for seasoning
oil1 tablespoon
mustard seeds1/2 teaspoon
dry red chilli1 - 2
curry leaves few


1.  Soak vanpayar / blackeyed beans in water overnight.  Cook it for 1 whistle. 

2.  Peel the skin of mango, cut into pieces and keep it aside. 

3.  In a pan, add cooked beans, and to that add drumstick pieces and cook well. 

4.  Once it is cooked well, add mango pieces, salt, turmeric powder and chilli powder.  Let it boil nicely and mango pieces get cooked well. 


5.  Meanwhile, grind together, coconut, green chilly and cumin seeds.  Keep it aside.

6.  Once the veggies are cooked well, and the raw smell gone, then reduce the flame to low and add coconut paste and simmer for a few minutes. Once it starts boiling, turn off the gas. 

7.  In another pan, heat oil, add the ingredients given under " for seasoning" and add it to the curry.

8.  Your curry is ready to be served.  This goes well with rice and any mezhukkupuratti. 

If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.

Enjoy cooking and serving

Wednesday, 23 July 2014

Palak paratha / Palak chapathi

Today, I am sharing the recipe for palak paratha, which I made for today's dinner.  Palak paratha is a variation to the normal parathas with addition of palak (spinach).  Usually, whenever mom makes palak paratha she grinds the palak so that kids eat them.  But today, I was not in a mood to cook anything, as my parents have gone back, but still wanted to make some healthy dinner, so made this paratha with some left over palak.  I served it with some carrot raita.  Now to the recipe.  Hope you like it.  



Ingredients required

Whole wheat flour 1 cup
spinach (palak ) 1 cup (chopped)
green chillies
jeera 1 teaspoon
coriander powder 1 teaspoon
garam masala1/4 teaspoon
oil2 teaspoon
salt to taste
oil / ghee for making parathas


1.  Wash spinach leaves in clear water and chop it finely.

2.  In a pan heat oil, add jeera.  When it sizzles, add green chillies, saute it for a few seconds. 


3.  Now add chopped spinach, saute it nicely.  Then add coriander powder, garam masala powder and salt.  Saute it nicely till the raw smell goes off.  Turn off the gas and allow it to cool.

4.  Now add the spinach mixture to the wheat flour and make a smooth dough.  Let it rest for 15 - 20 minutes.


5.  Divide the dough into equal sized balls and roll each into slightly thicker circles. 

6.  Heat a griddle,  grease it with oil, cook parathas on both sides till golden spots appear.  Apply oil / ghee to on both sides of the paratha.  Serve hot.


If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twiiter.  All you have to do is click the corresponding button given below.  This will keep me motivated.

Enjoy cooking and serving


Monday, 21 July 2014

lemon cornmeal cake - Guest post by Meena Kumar

 Hi friends

Today, I have a special guest on my space who I think will be very familiar to you all.  She is none other than Meena from Elephants and Coconut Trees who has always inspired me with her wonderful clicks.  I am an admirer of her amazing clicks and her wonderful personality.  She has always inspired me with her instant comments and you can find many traditional and international recipes in her space and the way in which she has presented everything is really commendable.  Among them Lychee and tender coconut pudding, fish finger sticks are few recipes which I would love to try out from her space.  I am very thankful to her for accepting my request and gifting me this wonderful lemon cornmeal cake.  Thanks a lot dear.  May god bless you always.  Now over to Meena.. 
Thank you so much Lisha for inviting me over to this lovely space of yours.Wish your blog all the best wishes in the years to come.

Hello lovely readers,
This is Meena from elephants and the coconut trees , a humble space where I share recipes . I am a Keralite presently living in the US with my husband and teen.

I have never met Lisha but I have a strange connection through  her posts esp.the ones from our native place. Some of her simple curries are like hearing some old melodies that  awakens nostalgia in me.
Few days back I was feeling really sick and had no appetite yet had  to make something for the family. I was lazily glancing through the blogger updates and there comes a recipe with nice tart flavors from Lisha.  Vendakka puli  a preparation very often made in my ancestral home but I had completely forgotten about it. By the look of the curry I knew I had to try it immediately, sick or not.... She also has many non traditional recipes , my favorite is fiery version of soya chunks.

Over to the cake, cornmeal cake is like a happy marriage between corn bread and lemon cake. It is an old fashioned cake without too much fancy decorations or say loads of sugar blanket. Use brown butter/Ghee and a cast iron skillet for best results if you are trying to achieve the authentic taste,u may have to reduce the baking time as iron skillet retains heat lot more than baking pan. The citrus flavors simply tastes awesome with corn.

All purpose flour - 1 cup
Cornmeal -1 cup
Baking powder-1 tsp
Butter-1/2 cup(1 stick)
Sugar (granulated) -1 cup
Buttermilk - 1/2 cup or orange juice
Lemon juice- 1 tbsp
Grated lemon zest -1/2 tbsp
Lemon juice 1/4 cup

Lemon juice -1/3 cup
Powdered sugar- 2 tbsp or slightly more

1.Whisk the flour ,cornmeal ,baking powder in a medium bowl.
2.In another bowl cream the butter by beating it then add sugar lemon zest and lemon juice.Once that becomes fluffy add eggs one by one beat then add the buttermilk finally fold the flour mixture just until everything is combined. Do not over mix.
3. Bake in a greased loaf pan, in a preheated oven at 350°F for around 30-35 minutes. Until the cake tester/skewer comes out clean. Cool the cake for 5 minutes. Unmold the cake  if u can.
4.Mix lemon juice and powdered sugar for the glaze/syrup .Pour on top of the hot cake .
Let the cake absorb the syrup completely, let it sit overnight in room temperature.(u will see specks of sugar on top thats fine)
Slice and serve with a dollop of cream if you like.
The cake is good at room temperature for up to 4 days.

Serve along with tea.

Thank you so much for this guest post opportunity  Lisha and hope you guys like the lemon cornmeal cake

enjoy cooking and sharing

Sunday, 20 July 2014

moongdal oats chilla / besan oats pancakes / cheruparippu oats dosa

Chilla is a North Indian pancake made with besan.  It can be considered as a variation of South Indian Adai which is made with various pulses mixed and ground together.  Today, I have tried to make a chilla or adai which can be served as a protein rich breakfast or as a snack.  Chilla can be served with any chutney of your choice.  Here I have made chilla with a mixture of moong dal, besan, rice flour and oats.  This will definitely make a protein rich, healthy filling breakfast.  You can also check besan chilla , instant oats dosa, oats and spinach paratha or other healthy recipe.  Now over to the recipe..



 Ingredients required

moongdal / cheruparippu1 cup
besan / gramflour / kadalamavu1/2 cup
instant oats 1/2 cup
rice flour 1 tablespoon
green chillies (finely chopped)2
ginger (grated)1 teaspoon
onion (chopped)1 (medium)
hing / asafoetida powder / kayama pinch
cumin powder / jeeraka podi a pinch
coriander leaves 1 tablespoon
red chilli powder 1 teaspoon
salt to taste
water as req.


1.  Soak moongdal in water for one hour.  Strain it, add very little water and grind it to a smooth paste. 

2.  Soak oats in water just enough to cover it for 10 minutes.  (I used the water used for soaking moongdal.)

3.  Once moongdal is ground well, mix ground moongdal, soaked oats, rice flour, besan,  salt and mix everything well to make a batter. 

4.  Add chopped onion, greeen chillies, ginger, curry leaves, hing, red chilli powder, cumin powder all the ingredients and make a smooth batter.  (Like we do for dosa.)

5.  Heat a tawa or griddle, when hot enough,  pour one ladleful of batter, and slowly rotate in cirular motion.  Add 1 teaspoon of oil, keep the flame in sim.  Cover the chilla with a lid. )

6.  Wait till it becomes light brownish and gets cooked on one side.  Open the lid, flip it to the other side.  Cove it with a lid and wait till it gets cooked on this side also. 

7.  Once both sides are cooked well,  increase the flame, press the chilla with the back of spatula and transfer it to a serving plate.

8.  Your chilla is ready to be served.  Serve it with any chutney of your choice.

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving

Muthira chammandi / Horse gram chutney / Kollu chammandi


 Today, I am sharing another tasty and healthy chutney made with horse gram - Kollu chammandi / muthira chammandi.  Earlier I have shared the recipe of manga chammandi which tastes divine with rice.  Muthira chammandi is an addition to the chammandi which can be had with rice.  This also tastes well with rice gruel.  I made cabbage thoran, pulingari and muthira chammandi for today's lunch but kids just loved rice with ghee, chammandi and papad.  This can be served to people of any age group as muthira / horsegram is very healthy and has many medicinal values.  Here, I have added coconut to chutney, but it is just optional.  This chammandi tastes good without coconut also. My mom's version is a different one will share it very soon.  Do try this and let me know.  Now to the recipe..

Ingredients required

muthira / horse gram 1/2 cup
garlic5 - 6
ginger 1 piece
shallots 6 - 7
curry leaves few
dry red chilli 6 - 7
tamarind gooseberry sized ball
salt to taste
grated coconut (optional)1/2 cup
coconut oil1 teaspoon


1.  Heat oil in a kadai.  When hot enough, add dry red chilli, saute it for a few seconds.

2.  Then add garlic and saute nicely till it changes color.

3.  Now add ginger, curry leaves and shallots.  Saute it well.

4.  Next add cleaned and washed horsegram.  Saute it well till you get reddish brown color.  Turn off the stove.


5.  Add the above mentioned sauteed ingredients in a mixer jar and powder it.  Then add the scraped coconut (if you want) , salt and tamarind, blend everything once more. 


6.  Then add enough water grind it well.  (check for salt and tamarind.  If necessary adjust according to your taste. )

7.  Your chutney is ready.  This can be served with rice or kanji (rice gruel) . 

For other chammandi varieties:

manga chammandi
thenga chammandi

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.

Enjoy cooking and serving

Friday, 18 July 2014

Kerala Lunch menu2 / Easy healthy daily lunch menu

Today, I am back with another easy to make Kerala lunch menu.  Last week I shared with you another lunch menu which contained cheera parippu curry, potato mezhukkupuratti, rasam and pappadam. This week I am back with another lunch menu which is easy to make and can be made easily during working days also.  You might be thinking why the same bittergourd mezhukkupuratti for both the lunches.  I have a practice of buying lots of bittergourds everyweek and whenever I get a chance, I make them as bittergourds are rich in iron and I have heard that it is good for controlling diabeties.  But I assure you next time I will definitely share another menu without bittergrourd.  Now to the menu.. Hope you will like it..

Nutritional information

Raw papaya:

Papaya contains very less amount of saturated fats, cholestrol and sodium. It is a good source of dietary fibre and potassium.  It is a very good source of vitamin A, vitamin C and folate. 


Due to taste of bittergourd there are chances that many people turn away from it, but it reality, it sweetens your health because of the presence of health promoting phyto chemical compounds.  It is low in calories, rich in dietary fiber, minerals, vitamins and anti-oxidants.  It contains phyto-nutrient Polypeptide-P (a plant insulin), which lowers blood sugar.

Drumstick leaves:

Out of all green leafy vegetables available, drumstick leaves contain the highest  amount of beta-carotine content.  It is also a good source of ascorbic acid, phosphorous, vitamin E and has low levels of oxalates.  They are rice source of protective nutrients essential for healthy vision, bones, blood and skin. 

The items in the menu:

1)  rice
2)  muringa erissery / drumstick leaves erissery
3)  papaya mezhukkupuratti
4)  pavakka mezhukkupuratti / bittergroud stir fry
5) manga chammandi / mango chutney
6) ari kondattam / rice papad

Now to the process:

1.  As soon as I entered the kitchen, I washed the rice and kept it for cooking. 

2.  Wash toor dal , add enough water and pressure cook for 3 whisltes. 

3.  Usually, I clean the drumstick leaves ready and keep it ready the previous day.  So I didn't do that process.

4.  Chop all the vegetables, papaya, bittergroud, onions, and keep it aside.   Take  7 - 8 shallots, remove the skin and keep it aside.   From that 3- 4 shallots chop it into small pieces and keep aside.  This can be used for erissery.

5.  Now scrape one full coconut, divide it into 3 portions, one for erissery, another one for roasting (for erissery) and third batch for mango chutney.  Keep them separately.

6.  Now since all these processes are over, you can start cooking.  By this time, your dal will be ready.  Mash it nicely.

7. Grind coconut for erissery along with shallots, jeera, pepper powder and turmeric powder.  Keep it aside. 

8.  Add drumstick leaves to the mashed dal and while it cooks, take another kadai, add little oil and start the procedures for bittergourd mezhukkupuratti.

9.  By this time drumstick leaves would be cooked well, reduce the flame to sim, add ground coconut mixture, and leave it till it starts boiling.  Keep stirring in between. 

10.  By this time, your rice would be cooked and will be ready.  Keep it aside.  Check erissery.  If you find bubbles coming, turn off the stove.

11.  In another kadai, heat oil, and start frying for papaya mezhukkupuratti.  Check bittergroud mezhukkupuratti.  It would have cooked and ready by now.  (Add extra oil and fry it nicely.)

12.  While your papaya gets cooked, grind the ingredients for manga chamandi.  Then in another pan, roast the seasonings for erissery and add it to the curry.

13.  Check papaya mezhukkupuratti.  If it is cooked, add little more oil and let it fry nicely.  Finally, add enough oil in a kadai and fry papad. 
14.  You lunch is ready to be served.

Check other lunch menus also:

North Indian lunch
Easy Kerala lunch

If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.

Enjoy cooking and serving


Manga chammandi / Pacha manga chammandi / raw mango chutney

Today, I am sharing a very easy to make recipe which can be served with rice or with rice gruel. It is made with raw mango and coconut.  Yes, every malayalees might have guessed it by now - Manga chammandi.  Chutney / Chammandi is a spicy side or a condiment which can be served with idly , dosa or even with rice.  Manga chammandi is a tasty traditional side dish for rice gruel.  It tastes excellent with rice and pappadam also.  Mango chammandi tastes best when it is made using ammikkallu, but in modern times, it is made in a mixer grinder.  One thing to be noted here is not to add water while grinding.  Now to the recipe..

Ingredients required

grated coconut 1 cup
shallots / cheriya ulli3 - 4 
pacha manga / raw mango1 small
ginger 1/2 inch piece
curry leaves 2 - 3
green chillies 2 - 3
salt to taste


1.  Peel the skin from mango, cut into pieces and keep it aside.  (You can also prepare this with the skin on)

2.  In a mixer jar, grind together, grated coconut, shallots, ginger, curry leaves and salt.

3.  Once it is half ground, add cut mango pieces, grind it once more coarsely. (don't add water while grinding)

4.  If you are grinding using ammikkallu, grind coconut and mango first, followed by shallots, green chillies and salt.  At last, grind everything once more and mix togethre. 

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.

Enjoy cooking and serving