Grandma’s lunch idea

Enjoying the nostalgic taste of my childhood with a special touch of me in my grandma phase.The veggies are from our homestead garden. 

Lunch is served in our traditional serving plate.

1. Rice 

2. Dal & ridge gourd coconut curry 

3. Anchovy mango coconut curry 

4. Banana pseudostem greengram sprouts coconut stir fry 

5. Anchovy moringa leaves stir fry 

6. Sweet lime pickles 

WoW 😮 the taste is superb 👌

It is highly nutritious 👌

Once you had it, you will surely wait for grandma’s delicacies 😊

 

Happy lunch @ Home

Being Saturday it’s lockdown!

A rainy day!

On rainy days we feel more hungry!!

Looked into my pantry and refrigerator!!!

Menu ready for lunch.

Got  ready and started.

We keralites prefer rice for lunch.

So as usual rice, that too red bold rice.

Then comes the side dishes one by one.

1. Dal curry 

2. Little gourd bitter gourd stir fry 

3. Clam roast with grated coconut 

4. Moringa leaves and beetroot stir fry 

5. Beetroot sautéed with ginger, shallots, green chilli and garlic in yogurt and 

6. Curd 

When we look into it, it is a fully balanced diet with carbs, protein, vitamins, minerals, fibre and probiotics!!!

That’s why the caption 

‘ Happy lunch @ Home!’

 

Fish special lunch on banana leaf

Homemade special lunch. 

After a long time got fish and went for fish special lunch.

Items 

From right to left...

Fish egg fry 

Anchovy(netholi) fry

Mullet (thirutha) fry

Sardines (mathi) Peera

Mullet chilli curry

 are the fish items along with 

Sambar 

Okra theeyal 

Yogurt 

Poovan banana 

Ginger curry (inchi koottan)

Sautéed okra( vendakka mezhukkupuratti) &

Red Rice 

YUMMY & NUTRITIOUS 👍👍

 

Kadai Carrot Chicken

Typo error in the recipe for potato rice 🍚 

Please read the word photo as potato 🥔 

A new dish in my kitchen! Kadai Carrot Chicken! I love dry dishes. It can be served as starters and mid meal. Chicken legs and wings are preferred for this dish. Marinate with ginger garlic paste, salt to taste, kashmiri chilli powder, a pinch of black pepper and fennel powders. Keep aside for an hour. Shallow fry it in coconut oil. In the balance oil, sauté onion, carrot slices along with green chilli. When done, off the flame and place the fried chicken pieces over the carrot, sprinkle with chopped cilantro. The delicious dish is ready. Can serve with bread, chapatti and roti.

Today I served the chicken with potato rice, yogurt and lemon pickle.

Recipe for potato rice 

Basmati rice 1 cup,

Salt to taste, wash the rice and pressure cook in 2 cups of water. Add photo tiny cubes with the rice while cooking it. When cooked, off the flame, allow to cool down, open the cooker, run a fork to separate the rice. Heat little butter, add green chilli circles, sauté it, add the cooked potato rice and add chopped cilantro.

Delicious and nutritious !

 

Mango Sooji cake with mango glaze

Preparation of mango glaze 

In a bowl, add the corn flour, salt and powdered sugar together. Combine well, add warm water 1/4 cup, combine well. In low flame start cooking the mix with continuous stirring. When the mix starts thickening take it out of the stove, add the mango purée, combine well with thorough stirring. Allow to cool.

Decorating the cake 

From the kadai transfer the cake into a plate. Keep the cake with top side up. Pour the mango glaze on the top of the cake, allow the glaze to drip all around the sides of the cake. It’s done ✅ 

Refrigerate for 1-2 hours. Take it out, cut into desirable size and enjoy your delicious mango glaze cake 🧁 

Today our wedding anniversary ❤️

Thought of making a cake 🎂 

I learned making kadai cakes last year and it became part of lockdown cooking.

Got some ripen mangoes in the pantry and went fo Mango cake.

Then for decoration just went to pour mango glaze over the soft cake. Came out well. We are happy!

Thank God for the blessings showered upon us!

Recipe 

Dry ingredients 

Sooji flour (atta) 1 cup,

Powdered sugar 3/4 cup,

Baking powder 1 tsp.,

Baking soda 1/3?tsp.,

Salt 1/4 tsp.

Put the ingredients in a bowl combine well finely.

Wet ingredients 

Mango 1, peeled, cut and pureed,

Coconut oil 1/3 cup,

Warm milk 1cup,

Vanilla essence 1 tsp.

Put the wet ingredients together, combine well, add the dry ingredients into it, and whisk it thoroughly on one direction. Whisk until the ingredients are blended together into a semi solid consistency to pour into the cake pan. 

Take the cake pan, brush with ghee the inside. Drop in 1-2 tsp. atta inside and tap it to spread inside. If any excess flour take it out.

Pour the cake mix into the cake pan, tap it 3-4 times and allow to stay for 15 minutes.

Take a shallow kadai, preheat it for 10 minutes, lower the flame and transfer the cake pan inside the kadai. Allow to remain for 40-45 minutes on low flame. Take a tooth pick and check whether cooked. If the toothpick comes out clean, the cake is done.

Remove the cake pan from the kadai and allow to cool.

Mango glaze preparation 

Ingredients 

Corn flour 1 tbsp.,

Mango purée 1/4 cup,

Powdered sugar 3 tbsp.,

Salt a pinch.

I

 

Atta sponge cake 🎂

Birthday cake in Suma’s kitchen. It’s Covid 19 second wave time. As seniors we have to take utmost care. So thought of making a healthy cake with the available ingredients in my pantry. Thus this soft and delicious cake born.

Ingredients 

Wet ingredients 

Coconut oil 1/4 cup, ghee 1/4 cup, sugar 2/3 cup, warm milk 1 cup, vanilla essence 1 tsp.

Mix and whisk the ingredients in one direction thoroughly. 

Dry ingredients 

Wheat flour 1/1/2 cups, salt a pinch, baking powder 1 tsp., baking soda 1/3 tsp. Sieve it into the wet ingredients, whisk it in one direction to smooth batter without any lumps. Add a tbsp. of lime juice, few raisins and broken cashew nuts into the cake mix and whisk again.

By the time preheat your kadai in high flame for 5 minutes.

Take the cake pan, brush with ghee, sprinkle wheat flour, , get it dusted inside, if extra remove it. Pour the cake batter into the cake pan. Pat it 3-4 times to level the surface. Place it in the kadai. Cook it in low flame for 40-50 minutes. Sprinkle raisins and nut as you like after 20 minutes. After 40 minutes run a tooth pick and see whether the cake is done. The tooth pick will come out clean when it is done. Take the cake pan out, allow to cool down. Take a plate, upside down the cake. Then place the top up and cut into desirable size. Enjoy your cake 🎂 

 

Kadala vada ( Bengal gram patties)

When we think about vada, usually we go for ‘parippu vada’( toordal patties). 

I tried Bengal gram patties just like toordal patties and it came out good.

Instead of parippu vada this one is kadala vada. Delicious and crispy snack!

Preparation 

Bengal gram 1 cup, soaked overnight, drain out the water and grind it adding salt to taste. Do not add water.

Onion 1, ginger 1 inch piece, green chilli 2, curry leaf 1 sprig. Chop it finely, mix it with the semi coarse dough. Heat coconut oil in a shallow pan, take a small scoop of the dough, form patties, drop into the oil. Deep fry till golden brown. Spread it on tissue paper. Serve hot with tea or coffee ☕️