Beans and Carrot Thoran

Beans and Carrot Thoran

Thoran is a coconut based vegetable dish. This popular and common dish is usually eaten with steamed rice.

Ingredients and Measurements Needed

• 250 g- Beans
  
  
  
  
  
• 2 nos- Carrots
  
• 2nos-Green chilies
  
• 1/2 tsp-Turmeric Powder
  
• 1/2 cup-Grated Coconut
  
• 2 tsp-oil
  
• 1 tsp-Mustard seeds
  
• 2 nos-Dried red chilies
  
• 10-12 nos-Curry leaves
  
• Salt required

Method

1. Cut beans and carrots into small pieces.
2. Chop green chilies into small pieces
3. Now mix beans,carrots,green chilies,grated coconut,turmeric powder and salt  and keep it aside for 10 minutes.
4. Now heat a pan and add oil into it.
5. When the oil is hot splutter the mustard seeds and add dried red chilies and curry leaves and saute for 1 second.
6. Now add the beans and carrot mix and give a stir using a spatula.
7. Then cover the pan and cook it for 5-10 minutes until it's done.
8. Keep mixing the thoran in regular intervals in these 10 minutes.
9. Switch off the flame and transfer it into a serving plate.
10. Serve thoran with steamed rice.

We can make Cabbage thoran

,Spinach thoran

,Beans thoran

in same way.

Mysore Pak

 Mysore Pak

Mysore Pak is a very sweet and tasty dish made with generous amount of ghee,oil,sugar and Gram flour.It needs lots of patience and attention while making .Its texture is little bit similar to Fudge.

Ingredients & Measurements Used

•  2 cup sugar
  
   
•  1/2 cup water  
•  1 cup Gram flour/Besan
  
• 1 cup ghee
  
• 1 cup oil(Vegitable/Sunflower/Cocount Oil)
  
   

Required
    2 pans

1 spatula

1 laddle

Greased Tray

Method

1. Mix the ghee and oil together in a pan and boil it .
2. Then simmer it until Mysore pak is done.
3. Take the sieved basan/gran flour in a bowl and  add a ladleful of hot ghee and oil mixture into it and give it a mix.
4. Now in another pan add sugar and water and boil .
5.  Keep it boil until sugar gains one string consistency.
6.  Now keep the heat on very low and add the gram flour little by little.
7. Give it a  stir each time and make sure no lumps are formed.
8. Add gram flour in 3-4 batches and continuously stir it,which avoids forming lumps.
9. Now take a ladleful of hot ghee-oil  and pour it over the gramflour mixture.
10. Continuously stir the gram flour mixture until all the oil is absorbed.
11. Now add another ladleful of hot oil-ghee to the gram flour mixture,which sizzles and starts to froth at the top.
12. Keep the stirring until oil is completely absorbed.
13. Repeat this process(steps 11 and 12) until the mixture starts to separate from the pan and also the oil starts releasing from the mixture.
14. From this point the mixture won't absorb anymore oil.
15. Immediately, transfer the mixture to a greasedtray. This helps the dish to continue  cooking and get golden brown colour and holes in the middle.
16. After some time cut the pieces in desired shape.
17. Let the mixture to cool and then separte the pieces.
18. Tasty Mysore pak is ready.We can keep it in airtight containers.

Raw plantain and Lentil Curry

 Raw plantain and Lentil Curry( Kaya and Parippu Curry)

This is a simple and easy to make curry.This is a good accompaniment with  steamed rice.The consistency of this dish is medium thick .

Ingredients & Measurements Used

•  2 or 3 (diced) Raw plantain
  
   
•  1/2 cup Toor daal  
  
•  1/4 tsp Turmeric powder 
  
• 1/2 tsp Red chili powder
  
•  Salt to taste
• 1 1/2 cup water
• 1/2 cup Grated Coconut
  
   
• 1/2 tsp Cumin Seeds  
  

For seasoning

• 2-3 Dry Red Chilies 
  
• 6-7 Curry leaves  
  
• 1 tsp Mustard seeds
  
   
• 1 tsp Coconut Oil
  

Method

1.  Pressure cook the daal,diced plantain,turmeric powder,chilly powder and salt with water.(usually it takes 5-10 minutes,try not to over cook it).
2. Grind grated coconut,cumin seeds with little water to coarse smooth paste .
3.  Add this  coconut paste into the cooked plantain and daal mixture and mix well and cook for another 3-4 minutes and switch off the flame.
4.  Heat a tsp of oil in a pan , add mustard seeds, when it starts to splutter, add dry red chilies and curry leaves and saute for 10 seconds.
5. Pour this tempering over the curry and  mix well.
6. Transfer the prepared curry into a serving bowl.