Cooking web notes

         After torrential rain over the weekend we have a clear blue sky and sunny morning.  These are good reasons to perk up and feel good.  There is no reason to indulge in a carbohydrate fare, release serotonin and  then feel good.  It's celery day.

  I stir fried celery for lunch.  I never thought it will taste good as a thoran.  Celery always brings to mind a strong flavor which goes with Chinese and Continental cooking and I never imagined it to adapt to the Indian cuisine.  When my friend mentioned how they had celery thoran I twisted my lips and made an ugly face, thank god I was on the phone and she didn't see me do that.  I was intrigued nevertheless.  But not enough to try it instantly.  After a year since that conversation, this morning I tried.  Seeing I had piled up celery which were  expediently bought for the purpose of making Chinese stir fry, I decided to give thoran a go.  What do you know, it was pretty good.  I cannot talk flowery language on how ground breaking the taste is but it definitely works well as a thoran.  I am enjoying this new addition to my repertoire of thoran.  Celery.  You will enjoy it too.
Ingredients:
1. Celery - 5-6 stocks (I measured out 3 cups chopped)
2. Onions - 3 Tbspn finely chopped
3. Garlic   - 1 Clove finely chopped
4. Green Chilies - 3 nos finely chopped
5. Mustard - 1/4 tspn
6. Turmeric - 1/4 tspn
7. Coconut - 1/4 cup
8. Canola Oil - 1 Tbspn
9. Salt - a little less than 1/4 tspn (or to taste) table salt

Method:
1. Heat oil in a wok or shallow wide pan and slip in the mustard
2. Once the mustard pops add the chopped onions, garlic and green chilies and saute
3. Follow up with chopped celery and turmeric powder and stir in
4. Add the grated coconut and salt stir to mix well
5. Close with a lid and on low to medium fire or heat cook
6. Celery should express water which aids the cooking but be sure to stir to avoid burning
7. Once cooked which will be in 5 - 6 minutes serve with rotis or rice.

  Contributor: Sunitha