Cabbage and Carrot Thoran
























🎇SWAGATAM🎇
Kerala originally got its name after the first ruler, Keralian Thamboran, who ruled one of these independent provinces earlier in the millennia. But some historians say that the name 'Kerala' comes from "kera", which means coconut tree which is widely seen in the region.
Thoran is a coconut based vegetable Keralite dish. This popular and common dish is usually eaten with steamed rice. Thoran is a predominant menu item for a Sadhya along with other dishes.

STANDARD RECIPE CARD:    
Dish Name   CARROT AND CABBAGE THORAN
Recipe Category   KERALA   
Meal Period   Lunch/Dinner
      
Qty    Unit      Description
0.6 KG Carrot
1 KG Cabbage
0.5       KG Coconut
0.05          KG      Turmeric
0.02         KG        Green chilli
0.01         KG         Mustard seeds
0.01         KG        Red chilli
0.01      KG          Curry leaves
0.1 LT           Coconut oil
0.3      KG      Shallots
0.01          KG      Salt

Method:-
Blanch the chopped carrots. 
Crackle the mustard seeds in coconut oil and then add whole red chillies, curry leaves, shallots and chopped green chillies.
Add the cabbage, turmeric powder and salt. 
While cabbage is almost done, add the carrots and finish with grated coconut.

Comments

Post a Comment

Popular posts from this blog

Darne de Saumon Grille with Sauce Paloise

Image
Béarnaise sauce  is a  sauce  made of  clarified butter   emulsified  in  egg yolks  and white wine vinegar and flavored with  herbs . It is considered to be a "child" of the mother  Hollandaise sauce , one of the five  mother sauces  in the  French   haute cuisine  repertoire. Sauce Paloise is a version of béarnaise with  mint  substituted for tarragon. Here is the recipe for darne de saumon grile(Darne is a cut of fish): Salmon                      500gms Butter or oil                30gms Salt & Pepper             60gms Procedure: 1. Clean and cut salmon into slices of about 2.5 - 3.75cm thickness. 2. Apply salt and pepper. Sprinkle with melted butter and grill on a rather brisk fire for the first part. 3. Reduce heat and finish grilling. 4. Serve with maitre ...
Read more

Bisque de Ecrevisse

Image
HOLA !!!! It is thought the name is derived from  Biscay , as in Bya of Biscay,  but the crustaceans are certainly  bis cuites  "twice cooked" (by analogy to a biscuit ) for they are first sauteed  lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. Bisque de ecrevisse Portions- 4 S. no.         Ingredients                        Quantity 1                  Crayfish small (40 g each)    30 nos. For mire poix 2                  Carrots            ...
Read more

Sobronade

Image
Sobronade is one of the most authentic soup in French classical cuisine. In the early 15th century this soup had gained alot of fame because of its hasselfree and the ingredients are easily available. this was one of the most liked recipe at the time of french aristocracy. It is full of nutrition and proteins as it has sausage and and ham in it. this is a good satrt with the meal for any occasion. Sobronade Serving           2 Ingredients                                        Quantity Dry Haricot Beans                                 30gm Thick Tomato Juice/Tomato Puree   75ml Onion.                                              20gm Carrot. ...
Read more