Cabbage Thoran

Traditionally coconut oil is used in GSB kitchens. Later due to health concerns, it was curbed to bare minimum usage. Once scorned for saturated fat issues, now coconut oil is making an impressive comeback. Personally speaking, I use several different oils in my daily cooking and I use oil sparingly anyways.

Today's dish is Kerala style cabbage stir fry - using coconut oil.

Cabbage Thoran
Cabbage Stir Fry
Ingredients
1 medium cabbage, cored and shredded
salt to taste

Tempering
1 tbsp. oil - preferably coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafetida
1/2 tsp turmeric powder
2 springs curry leaves
1 tbsp. grated ginger

Garnish
1/4 cup fresh coconut

Method
1. Shred cabbage thinly. Set aside.
2. Heat oil. Add all the ingredients for tempering.
3. Add cabbage. Mix.
4. Cover and let it cook on low flame.
5. Add salt to taste
6. Garnish with freshly scraped coconut.

Note -
1. For authentic flavor, use coconut oil.



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Chicken Kerala

 Chicken Kerala Served with Shevai

 

Last day of the Ashadh month -  according to the Hindu calendar - is called "Gatari Amavasya" in the non-vegetarian community of Maharashtra. This is the day when friends and family get together to celebrate "Gatari Party" where non-vegetarian food takes center stage. Vegetarian preparations are limited to the mandatory carbs (rice/chapti/bhakri/vade) and salad. After all, the holy month of Shravan starts next day. Many folks refrain themselves  from eating any non-vegetarian preparations for a month or even up to 4 months (called Chaturmas which means 4 months). Some even shun onion and garlic.

Since Gatari fell over the weekend this year, I decided to celebrate it the traditional way. While flipping my recipe diary, I realized that I haven't blogged the recipe that I learnt from my roommate during my early years in the United States. Since I don't remember its original Malayalam name, I have been calling this as "Chicken Kerala".

Chicken Kerala
Chicken Curry - Kerala Style
Ingredients
1 kg chicken, cleaned and cut

Green Paste Marinade
5-7 green chilies
2" ginger, peeled & roughly chopped
5-6 cloves of garlic, peeled & roughly chopped
salt
1/2 cup cilantro, chopped

Red Masala Paste
10 Red chilies
2 tbsp. coriander Seeds
10 black pepper corn
1/2 tsp turmeric powder
2 -3 cloves
1" cinnamon
1/2 tsp fennel seeds
2 tbsp. freshly scraped coconut
1 tsp tamarind pulp
1/2 cup water

Tempering
4 tbsp. coconut oil (Use more or less per preference)
4 springs of curry leaves
1 cup chopped onion

You will also need,
2-3 tomatoes, chopped
1/4 cup chopped cilantro
1 cup coconut milk

Suggested Accompaniment
Appam
Rice

Method
1. Marinate chicken pieces with green paste.
2. Heat oil in a pressure cooker.
3. Add curry leaves. As they splutter, add chopped onions. Sauté till it's golden brown.
4. Now, add chicken with marinade. Sauté for 10 minutes.
5. Add red masala paste and water.
6. Place tomatoes and cilantro.
7. Stir once. Close the lid of the pressure cooker. Cook for 3 whistles.
8. Let the pressure drop. Adjust for salt.
9. Add coconut milk.
10. Let it simmer.
11. Serve with Shevai, rice or appam.

Note -
1. Adjust green and red chilies per your preference.
2. The original recipe does not call for roasting spices. You may roast the spices before grinding to add a different flavor.
3. You can use any oil of your choice but coconut oil is the preferred oil.
4. I generally use less oil than the recipe calls.
5. I use a combination of boneless, skinless chicken breasts and thighs.

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Split Green Peas Adai

I generally have split green pea daal in my pantry. This is easily available in the American supermarkets. I love the beautiful greenish hue it adds to the usual idlies and dosas.


Split Pea Adai
Split Pea Pancakes
Ingredients

1 cup split green peas

1/2 cup urad daal
1/2 cup brown basmati rice

A pinch of asafetida
salt to taste

Method

1. Soak the daals and rice for 6-8 hours

2. Grind adding little water. Add salt and asafoetida.
3. Cover and keep aside for 2 hours.
4. Make thick pancakes using oil as needed.

Note -
1. You can stir in some chopped onions, green chilies and cilantro to the batter before making the pancakes.