Cranberry Chutney

Overview
A delicious chutney that can be made with left over fresh cranberries. The sour and tart taste of cranberries mixed with the sweet taste of fresh grated coconut adds a very unique flavor to this chutney. A simple chutney that can be used as a condiment with any rice or bread.

Cranberry Chutney Ingredients

Cranberry Chutney

Ingredients
Fresh Cranberries 1/4 cup
Fresh grated coconut - 1/2 cup
Green chilly 4 - 6(depending on how spicy you like)
Ginger finely chopped - 1 teaspoon(optional)
Shallots - 4 - 6 (optional)
Coriander leaves - 1/4 cup
Mustard seeds - 1 tablespoon
Whole red chilly broken into 2 inch pieces - 3 - 4
Curry leaves - 2 sprigs
Oil - 2 tablespoon
Salt to taste

Steps
1. Grind the fresh grated coconut, green chilly, cranberries, coriander leaves and optional ingredients if using with 1/4 cup warm water and salt to a smooth paste keep aside.
2. In another pan heat the oil. When the oil gets hot add the mustard seeds and let it splutter. Add the Whole red chilly pieces and curry leaves. Turn off heat. Add this mixture over the ground chutney.

Kovakka Thoran ( Ivy Gourd stir fry with coconut)

Overview
A simple and easy stir fry dish which is very common in Kerala. Thorans are easy stir fry dishes made with different kinds of vegetables.  Fresh vegetables finely chopped and mixed with simple ingredients makes this a delicious side dish. Ivy gourd or Kovakka is a very nutritious vegetable and is very good for diabetes patients.

Kovakka Thoran

Kovakka Thoran Ingredients

Ingredients
Kovakka(Ivy gourd) cleaned and finely chopped
Red onion one medium thin sliced
Green chilly 4 split in center length wise
Curry leaves 2 sprigs
Fresh grated coconut 1/2 cup
Turmeric 1/2 teaspoon
Mustard seeds - 1 tablespoons
Salt to taste
Oil - 3 tablespoons

Steps
1. Heat oil in a pan. When the oil gets hot add the mustard seeds and let it splutter.
2. Add the thin sliced onions, green chilly and curry leaves to this and saute well  for few minutes. Add turmeric powder to this and mix well.
3. Add the finely chopped Kovakka and salt to this. Mix well lower heat and cover pan with lid and cook till the Kovakka is cooked well stirring every 5 minutes. Add fresh grated coconut to this and mix well and make sure all liquid is evaporated and it is dry.

Transfer to  serving dish and serve hot.

Okra with coconut milk curry (Vendakka Paal Curry)

Overview
This is a Kerala specialty okra dish made with coconut milk. The Sweet taste of coconut milk mixed with the mild spices adds a unique flavor to this dish. Adding a little vinegar to this dish along with tomatoes brings up the tangy flavor. This dish goes well with rice or any Indian breads.

Okra with coconut milk curry

Ingredients for Okra with coconut milk curry

Ingredients
Okra cut into 2 inch pieces - 1 1/2 cup
2 Plum tomatoes cut into thin slices
Red Onion - 1 medium thin sliced
Ginger 2 inch piece thin sliced
Green chilly - 4 - 6 split in center length wise
Curry leaves 2 sprigs
Red chilly powder 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder 1/4 teaspoon
Vinegar - 1 tablespoon
Thick coconut milk 1 cup
Oil 4 tablespoons
Salt to taste

Steps
1. In a pan heat 1 tablespoon oil and saute the okra pieces  with salt till they are soft and cooked well and keep aside.
2. In another pan heat the remaining oil. When the oil gets hot add the thin sliced onions, ginger , green chilly and curry leaves to it and saute till the onions are soft and edges begin to brown.
3. Add the chilly powder, coriander powder and turmeric to this and saute 1  - 2 minutes. Add the sliced tomatoes  and salt to this along with half cup water and cover pan with lid and cook on medium flame till tomatoes are cooked.
4. Add coconut milk to this and mix well and bring this mixture to boil. Add 1 tablespoon of vinegar to this and mix well. Add salt as needed. Turn off heat and transfer to serving dish.

Serve hot with rice chapati or Naan.