Sweet Corn Thoran/ Sweet Corn Stir Fried With Coconut...old wine, new bottle!!

Sweet Corn Thoran (Sweet Corn Stir Fried With Coconut)...I realized this one needed an updated picture and a separate post of its own…and since we were kind of going through a Kerala vibe here, this was the right time to transfer to a new post…something the traditionalists would cringe at being called a “thoran”, but it works…you may decide to call it a salad and have it like a salad (like I do!!) but trust me, it works!! J

Sweet Corn Thoran (Sweet Corn stir fried with Coconut)

Ingredients:

• Sweet Corn Kernels, about 1 cup (fresh tastes better but frozen also works. If using frozen corn, thaw first.)
• Urad dal/ Split black gram lentils/White lentils, ½ tsp (optional)
• Fresh Ginger, roughly pounded into a paste, ½ tsp
• Fresh Green chilli, seeds and membrane removed, finely chopped, 1
• Curry leaves, 4-5
• Salt, to taste
• Fresh Coconut, grated or shredded, 2 tbsp (if using frozen, thaw first)
• Sesame seeds, 1-2 tsp
• Water, couple of tablespoons
• Oil, 1-2 tsp

Instructions:

In a pan/skillet/kadhai, toast the sesame seeds till they just begin to change colour. Remove from the pan and keep aside.

In the same pan, heat the oil and add mustard seeds. When the mustard seeds start spluttering, add in the dal.

Once the dal starts changing colour, add in the green chillies, ginger and curry leaves. Sauté for about 10 seconds.

Add the corn and salt. Sauté for about a minute

Sprinkle in the water and cover to let the corn cook in the steam for 3-4 minutes.

Add in the coconut, mix well and cover. Let the coconut cook with corn for a couple of minutes.

Switch off the heat once the corn is cooked. Toss in the toasted sesame seeds and dig in!!

Kozhi Thoran/Chicken Thoran (Chicken stir fried with grated coconut)...pet names!!

Kozhi Thoran/Chicken Thoran (Chicken stir fried with grated coconut)...also known as “houseboat chicken” in our home J…this was part of the dinner feast that we were served during our stay on a houseboat in Alleppey on our way to Kumarakom back in 2010…but this one stuck in my head as until then the word “thoran” was somehow only associated with veggies cooked this way…the cook was generous enough to share the recipe and over the years it got its own pet name!! J

Kozhi Thoran/Chicken Thoran (Chicken stir fried with grated coconut)

Ingredients:

• Chicken, skinless and boneless thigh, cut into small bite size pieces, 500gms
• Shallots, roughly diced, about 50, 1 ½ cups + 1 ½ cups (I normally don’t have shallots at home, so I use an equal mix of Red onion and Brown onion)
• Mustard seeds, 1 tsp
• Whole dried red chili, 1-2
• Fresh Green chilies, 1-2
• Ginger, 1 inch piece
• Garlic, 5-6 cloves
• Curry leaves, about 10-12
• Salt, to taste
• Oil, 2 tbsp + 1 tbsp (traditionally coconut oil is used)

For the marinade:

• Coriander powder, 1 tsp
• Turmeric, ¼ tsp
• Red chili powder, 1 tsp (for heat, use according to your liking)
• Kashmiri red chili powder, ½ tsp (for colour)
• Kerala Style Garam Masala, ½ tsp (Preferably use Kerala style Garam Masala or use about  ¼ tsp of any Garam Masala you have on hand, recipe for Kerala style Garam Masala is in the notes section below)

For the Coconut mix:

• Coconut, fresh or frozen (thawed), finely grated/shredded, about ¾ cup to 1 cup
• Curry leaves, about 5-6
• Black Pepper powder, 1 tsp
• Coriander Powder, 1 tsp
• Kashmiri Red chili powder, ½ tsp

Instructions:

Rub the chicken with coriander powder, turmeric,  red chili powder, kashmiri red chili powder and garam masala and leave to marinate for a couple of hours to overnight in the refrigerator. (Traditionally chicken is not marinated for this recipe, but I almost always marinate the chicken – since chicken cooks quickly and marinating first improves the flavors). 

Bring the chicken back to room temperature before cooking.

In a mortar and pestle coarsely pound the ginger, garlic and green chilies together (or a couple of pulses in the food processor)

In a pan/skillet/kadhai, toast the coconut till it is just beginning to change colour to pale brown (again, traditionally coconut is not toasted first but we like it better toasted first). 

Remove the coconut from heat and mix in the curry leaves, black pepper, coriander powder and kashmiri red chili powder. Mix everything well and keep aside.

In the same pan, heat 2 tbsp oil and add mustard seeds. When the mustard seeds start spluttering, add in 1 ½ cup of shallots/onions.

Fry the shallots till they turn golden brown.

Add in the curry leaves, whole red chilies, ginger, garlic and green chilies. Stir and sauté for a minute.

Add in the balance 1 ½ cups of onions and sauté till onions start to turn golden on the edges.

Add in the marinated chicken and toss well on high heat for a couple of minutes.

Lower the heat, cover the pan and let the chicken cook in its own juices for about 15 minutes.

Remove the cover, stir in the coconut mix and salt. Cover again for about 5-7 minutes.

Remove the lid, add the remaining 1 tbsp oil and toss the chicken well. 

Sauté and stir the chicken till all the water evaporates and oil starts shimmering on the sides of the pan – about 5-10 minutes.

Serve hot with paranthas or ghee rice.

Notes:

• Don’t let the amount of chilies used scare you too much!! The coconut balances it all out  but if you are not convinced – for the spices start with half the quantity and add more  later,  remove the seeds and membranes from green chilies

• Kerala Style Garam Masala

Ingredients:

• Fennel seeds, 1 tsp
• Cloves, 4-5
• Green Cardamom, 2-3
• Cinnamon, about an inch long piece
• Star Anise, ½

Instructions:

Lightly dry roast all the spices on low heat, cool and then grind to a fine powder. 

Use as required and store the balance in an airtight container.

Parrippu Payasam (Mung dal pudding cooked with Jaggery and Coconut milk)...celebrating Onam!!

Parrippu Payasam (Mung dal pudding cooked with Jaggery and Coconut milk)...past week my Facebook feed was flooded with Onam Sadya spread and I could not help but make something as well to celebrate this harvest festival from the state of Kerala...and don't wait till Onam to make this!! J

Parrippu Payasam (Mung dal pudding cooked with Jaggery and Coconut milk)

 (Recipe adapted from Annie Alexander)

Ingredients:

• Cherupayar Parrippu/ Dhuli Mung dal/Yellow Split Mung lentils,  ½ cup or about 100 gms
• Jaggery, grated/shaved, ¾ cup or about 125gms-130gms ( or according to taste/ the quality of jaggery)
• Water, 1 ½ cups  to cook the lentils + ½ cup to melt the jaggery
• Coconut milk, thin, 2 tbsp coconut milk powder mixed with ½ cup lukewarm water ( refer to notes  below)
• Coconut milk, thick, 4 tbsp coconut milk powder mixed with ½ cup lukewarm water
• Cardamom powder, ¼  tsp
• Dry Ginger Powder, a small pinch
• Cumin powder, a small pinch (I skipped)
• Salt, a small pinch
• Cashews, a handful
• Raisins, a handful, I skipped (I skipped)
• Coconut slivers, a handful (I skipped)
• Ghee, 1 tsp + 1 tsp

Instructions:

Heat a large non stick heavy bottom skillet on medium low heat. Dry roast the dal in a pan over medium heat, stirring continuously till it changes colour to golden to medium of the brown – some of the mung will be darker than the others and that is ok as long as they don’t burn!! The roasted dal will smell nutty. Don’t try and multitask while roasting the dal...it can go from that perfect golden to burnt in the blink of an eye.

Before and After Roasting

Switch off the heat and spread the dal out on a plate or a bowl. Let it cool down and then wash the dal till water runs clear. Drain the water completely.

Use fresh water for cooking and cook the dal with 1 ½ cups of water in a pressure cooker for 2-3 whistles till it turns mushy and can easily be mashed into a paste.

Meanwhile,

• Add ½ cup of hot water to the shaved jaggery. Stir well till the jaggery melts completely. Strain using a muslin cloth or a super fine mesh strainer to remove any impurities. Keep aside. 

• Prepare both kinds of coconut milk. In the thin coconut milk add the cardamom powder, dry ginger powder, cumin powder and salt. 

• Heat a tsp of oil in a skillet and fry the coconut slivers, cashews and raisins to a nice golden brown. Remove with a slotted spoon and keep aside.

Once the dal is cooked, mash it well into a paste with the back of the spatula (I found using a balloon whisk much easier for this and for cooking the payasam further)

Add the strained jaggery water and the remaining 1 tsp ghee to the dal paste, whisk well and cook on low medium heat till it starts to simmer and thickens up.

Add the thin coconut milk, whisk well and let it cook further for another 15-20 minutes stirring continuously, till the mix thickens up again and reduces/evaporates by about a half.

Add the thick coconut milk, whisk well and cook it till the mix comes to a simmer again.

Serve hot, warm or chilled garnished with the fried cashews, coconut slivers and raisins fried earlier.

Do remember that the payasam will thicken up more and go slightly darker as it cools.

Notes:

• Traditionally coconut milk extracted from fresh coconut is added in two to three stages. But with the arrival of instant constant powder, the chances of coconut milk splitting while cooking is next to nil, it reduces the effort and time considerably without comprising too much on the taste. Thin milk to cook and thick added at last stage to ensure the sweetness and flavor is retained in the pudding. Needless to say using If using canned coconut milk: Shake the can well. Mix equal quantity of water with canned coconut milk for thin and use as is for thick coconut milk. 

• Typically dal to jaggery ratio is 1:2 (by volume). But I have made this payasam thrice now and ½ cup: ¾ cup works well for us for the jaggery I have. 

• To cook the dal – if using pressure cooker, 1: 3 ratio of dal to water; if using an open pan, 1:5 ratio.

• The mung dal family...

Green Beans Thoran/ Green Beans Stir Fried With Coconut...Kerala, take 2, action!!

Green Beans Thoran (Green Beans Stir Fried With Coconut)...transferred to a new post from an old one...this needed to an updated picture and also needed a separate post of its own

Green Beans Thoran (Green Beans Stir Fried With Coconut)

Ingredients: 

• Green/French beans, finely chopped, about 1 cup
• Onions, finely chopped, about ¼  cup
• Urad dal,/skinned and split black lentils/white lentils, 1 tsp  (optional if using peanuts, if skipping peanut do add for that crunch)
• Mustard seeds, ½ tsp
• Green chillies, finely chopped, 1-2
• Salt, to taste
• Turmeric, a pinch
• Roasted peanuts, coarsely crushed, about 1-2 tbsp (optional)
• Fresh Coconut, grated or shredded, 2-3 tbsp
• Water, a teaspoon or so only if required
• Oil, ½ -1 tbsp (preferably coconut oil or else oil of your choice)

Instructions:

Heat oil in a pan and add urad dal followed by mustard seeds.

When the dal gets light brown and mustard seeds start popping add onions and green chillies.

Stir well. When the onions go soft (don’t let them turn brown) , add the beans, salt and turmeric. Cook covered on low flame till the beans are cooked – you can sprinkle a little water, if required.

Do not cover the beans completely or overcook as the beans will lose colour and texture.

Add in the grated coconut – mix well and cook for another couple of minutes.

Transfer to a serving dish and sprinkle with crushed roasted peanuts. Serve with rice or roti.

Notes:

• You are supposed to use shallots, I didn’t have any so used regular onion.

• You are supposed to add curry leaves in the tempering or later, I don’t like the taste of curry leaves with green beans so skipped

• You can coarsely grind the shallots/onions with coconut and green chillies and can either fry this paste first before adding the beans.

• I like to add peanuts but they are never ever used otherwise J

Meen Molee/Fish Molee/Kerala style fish curry cooked with coconut milk ...Annie's Song!!!

Meen Molee/Fish Molee (Kerala style fish curry cooked with coconut milk)…am not very confident making fish curries but this is one of those that I love to make since I have never messed it up J (till now)…Annie, thank you for the recipe J

Meen Molee/Fish Molee (Kerala style Fish curry cooked with Coconut Milk)

Ingredients:

• Fish fillets,  (preferably white fleshed) cut into small pieces, 250 gms  ( I have made and eaten this with Seer (King Fish), Rohu (Carp), Rawas (Indian Salmon) , Pomfret and Sole...my friend Mo has made it with Red Snapper and swears by it )
• Fresh Ginger, grated/paste, 1 tsp
• garlic, grated/paste, 1 clove
• Pearl onions, thinly sliced, ½ cup ( you can use normal onions as well)
• Black peppercorns, coarsely crushed, ½ tsp  
• Curry leaves, 10-12
• Green chilies, slit, 2-3  ( remove seeds from half or all of them if you want)
• Tomato, cut into 5 wedges, 1 medium size
• Coconut milk, thin, ¾ cup *refer to notes
• Coconut milk, thick, ¼ cup *refer to notes
• Turmeric powder, ¼ tsp
• Salt, to taste
• Coconut Oil, 1 tsp + 1 tsp (if you don’t have coconut oil, use any white flavorless oil) 

For marinating:

• Salt, ¼ tsp
• Turmeric powder, ¼ tsp
• Lemon juice, 1 tsp

Instructions:

Wash, clean the fish and pat dry. Marinate the fish with marinade ingredients listed above for 10-15 minutes.

Heat oil in a pan and lightly fry marinated fish pieces on a medium heat. Remove and keep aside.

Heat the remaining oil in the same pan. Add ginger, garlic and fry for 10-15 seconds.

Add in the onions, green chilies, curry leaves and sauté till onions become soft and translucent.

Add in the turmeric and pepper and fry for 15-20 seconds till the raw smell of the turmeric goes away.

Now add in the thin coconut milk, mix well and let it simmer for 2-3 minutes.

Slide in the fried fish and tomato wedges. Cover and cook the fish – since the fish is already half done while frying, it only needs to be cooked for 2-3 minutes.

Pour in the thick coconut milk and salt – carefully stir or just swirl the pan to mix in the coconut milk. You don’t want to break the fish or mush up the tomatoes by stirring too much.

Let is cook for another couple of minutes and done!

Notes:

• I use coconut milk powder as it is easy to adjust consistency per your requirement. 

• If you are using canned milk, keep the can in the refrigerator for a few hours – remove and open it without shaking too much. The layer formed on top will be thick milk/cream and the layer on bottom will be thin milk. 

• If you want to make it from fresh coconut – use grated or chopped coconut and blend it with double the amount of warm water to a smooth runny mixture. Sieve and squeeze through a muslin cloth – this is your first extract a.k.a. thick coconut milk. Blend the remaining coconut mixture with equal amount of warm water. Sieve and squeeze through a muslin cloth again – this is your second extract a.k.a. thin coconut milk. 

• You can make coconut milk with unsweetened, dried coconut as well – same process as with fresh grated coconut. 

• I prefer using coconut milk powder for curries because with it I have never faced the typical issue of coconut milk splitting while making the curry.The other option is not let the milk boil but only gently simmer to avoid it from splitting.

Thoran...from God's own country

Kerala...God’s own country...if you haven’t been there, you may just consider it a tagline for promoting tourism…if you have been there, you know why it’s called that…backwaters, beaches, tea estates, wildlife sanctuaries, national parks, ayurveda, spices, coconuts and the fooood…OMG the food...to die for…Thoran in layman’s (which includes me!!) term is a dry vegetable dish, stir fried with grated or shredded coconut…like I have mentioned (several times) before – never liked veggies as a kid…mom in an effort to make me eat (French/green) beans started adding a little coconut instead of the typical Punjabi "pyaaz tamatar masala"…and since then that is the only way I can eat beans…beetroot and corn are the latest additions to my love affair with thoran…mix n match ingredients from the three recipes written below...adjust quantities according to your taste...use other veggies like carrots, cabbage, pumpkin, raw papaya or even chicken…keep the veggies slightly crunchy or cook them till they are well done…experiment...have fun...they are perfect served hot with roti or with dal & rice or even served cold as salad with a squeeze of lemon…and if you get a chance to visit Kerala, do try eating this with thousand other things on offer including fresh fish and prawns caught & made for you on the houseboat, while floating through the backwaters or at a beach, while watching the sunset…in God’s own country...

Beetroot Thoran (Beets Stir Fried w/Coconut)

Ingredients:

• Beetroot, grated, about a cup 
• Onions, finely sliced, about ¼  cup
• Mustard seeds, ½ tsp
• Fresh curry leaves, 6-7
• Green chillies, finely chopped, 1-2
• Salt, to taste
• Fresh Coconut, grated or shredded, 4-5 tbsp
• Oil, 1 tbsp

Instructions:

Heat oil in a pan and add mustard seeds. 

When the mustard seeds start spluttering, add the curry leaves, green chillies and onions. Stir well. 

When the onions go soft (don’t let them turn brown) , add the beetroot and salt.

Cook covered on low flame till the beetroot is cooked. Sprinkle with a little water if required.

Add in almost all of grated coconut – mix well and cook covered for another couple of minutes.

Top with the leftover grated coconut.Done!!

Green Beans Thoran (Green Beans Stir Fried w/Coconut)

(recipe moved here)

Sweetcorn Thoran (Sweetcorn Stir Fried w/coconut)

(Recipe moved here)