KERALA OLAN RECIPE

Previous Recipe: KOVAKKA THORAN/ TINDORA STIR FRY

INGREDIENTS

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 10-15 mins
Serves: 1-2 serves

Ash Gourd/ Kumbalanga          - 250 grams

Red Beans/ Vanpayar                - 1/3 cup

Green Chilies (slit lengthwise) - 3-4

Thick Coconut Milk                  - 1/2 cup

Medium Thick Coconut Milk    - 1 cup

Curry Leaves                              - 1 sprig

Coconut oil                                 - 2 tsp

Salt to Taste

METHOD OF PREPARATION STEP BY STEP

1.Wash and soak the red beans for 1-2 hours. Pressure cook the red beans enough water over medium low heat until soft, for about 2 whistles. Drain the water and set aside.

2.Clean, peel and dice the ash gourd into medium sized pieces. Heat a thick bottomed pan/ manchatti. Cook the ash gourd with green chilies, salt, curry leaves and enough water over medium heat.

3.When the ash gourd cubes are 3/4th cooked. Add cooked red beans/ van payar and semi thick coconut milk. Cook it over medium heat until the gravy thickens.

4.Now add the thick coconut milk and mix well. Add few more curry leaves and coconut oil and combine well. Remove from heat.

SERVE HOT WITH RICE AND OTHER SIDE DISHES

ENJOY!!!

Previous Recipe: KOVAKKA THORAN/ TINDORA STIR FRY

Hope you like it

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Recipe Type: Vegetarian Side
Cuisine: Indian
Location: Amma's Kitchen

~LIVE LIFE WITH A LITTLE SPICE~

KOVAKKA THORAN/ TINDORA STIR FRY

Previous Recipe: Chinese Chicken Fried Rice

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30-35 mins

Serves: 5-6

INGREDIENTS

Kovakka/ Ivy Gourd (chopped) - 250 grams

Curry Leaves - 1 sprig

Coconut Oil - 1 tbsp.

Mustard Seeds - 1/4 tsp

Kukum Star (kuduampuli) - 1 soaked in water

Salt to taste

TO CRUSH

Grated Coconut - 1/2 cup

Green Chilies - 3-4

Small Red Onions - 6-8

Cumin Seeds - 1/2 tsp

Turmeric Powder - 1/4 tsp

METHOD OF PREPARATION STEP BY STEP

1.Clean and cut both the ends of the ivy gourd and chop them to desired shape.

2.Crush the ingredients mentioned under "To Crush" with pestle and mortar or with your hands. 

3.Heat oil in a thick bottomed pan over medium heat. Splutter mustard seeds. Add chopped ivy gourd and saute it for a few minutes. 

4.Add the crushed coconut mixture along with soaked kudam puli, 2-3 tbsp of water and curry leaves. Cook covered on low flame for 5 minutes or until the ivy gourd is done. Open the lid and stir well until dry. Remove from heat.

SERVE HOT AS SIDE DISH WITH RICE 

ENJOY!!!

Previous Recipe: Chinese Chicken Fried Rice

Hope you like it 

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Recipe Type: Side dish for plain rice
Cuisine: South Indian
Location: Amma's Kitchen

~LIVE LIFE WITH A LITTLE SPICE~

CHINESE CHICKEN FRIED RICE

Previous Recipe: NETHOLI FRY (ANCHOVIES)

Previous Recipe: NETHOLI FRY (ANCHOVIES)

INGRIDIENTS

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35-40 mins
Serves: 3-4 

• Basmati rice/ long grain rice         - 1/5 cup
• Boneless Chicken                         - 250gm (small pieces)
• Eggs                                              - 2 (beaten)
• Carrot (cubed)                               - 1 medium
• Green Peas                                   - 1/2 cup
• Green (spring) onion (chopped)    - 1/3 cup
• Soy sauce                                     - 2 tbsp
• Chilly sauce                                  - 1 tbsp
• Ground Black Pepper                   - 1 tsp
• Ghee/ Butter/ Veg. Oil                  - 4-5 tbsp
• Onion (chopped)                          - 1 medium
• Ginger (minced)                           - 1 inch piece
• Garlic (minced)                            - 2-3 cloves
• Salt to taste

METHOD OF PREPARATION STEP BY STEP

1.Boil and cook the rice over medium heat until 3/4th done. Remove from heat and drain the water. Set aside. Clean and cube the boneless chicken into small pieces. Marinate the chicken with black pepper powder, chilly powder and salt. Set aside.

2.In a small bowl, lightly beat eggs with salt. Heat some oil in a pan over low medium heat. Add beaten eggs and scramble it. Transfer this scrambled egg into a plate. Set aside.

3.Heat the same pan, add marinated chicken pieces, a little water and cook covered over medium low heat for 5-6 minutes until the chicken pieces are soft. When the chicken pieces are cooked and dry, add a little oil and saute it for few minutes until the chicken pieces are golden brown. Remove from heat. Keep it aside.

4.Heat ghee/ oil in a wide thick bottomed pan/ wok. Add chopped onion and saute it for few minutes. Add minced ginger and garlic. Saute it until it turns golden brown. Add cut vegetables and mix well. Cook covered for few minutes until they wilt just a bit.

6.Add the sauted chicken and mix well. Add the soy sauce, chilly sauce, ground black pepper and salt. Toss it on high flame until the sauces bubble.

7.Reduce the flame and add cooked rice and scrambled eggs. Stir well and fry the rice until heated through and combined. Remove from heat and garnish with chopped spring onions.

SERVE WARM WITH CHILLY CHICKEN, DRAGON CHICKEN OR GOBI MANCHURI 

ENJOY!!!

Hope you like it 

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Recipe Type: Fried Rice
Cuisine: Indo-Chinese
Location: Amma's Kitchen

~LIVE LIFE WITH A LITTLE SPICE~