Pavakka Kichadi | Bitter Gourd Kichadi with Coconut

Pavakka Kichadi | Bitter Gourd Kichadi with Coconut

TIME :

Prep Time: 10 minutes
Cook time: 15 minutes

INGREDIENTS :

1. Pavakka /bitter gourd,sliced- 1 medium sized
2. Green chili,sliced-2-3
3. Grated coconut-1/2 cup
4. Cumin seeds-1/8 tsp ( optional)
5. Mustard seeds-1/4 tsp
6. Yogurt-3/4 to 1 cup
7. Water- as required
8. Salt- to taste
9. Oil- as required

For tempering:

1. Mustard seeds-1/4 tsp
2. Shallots / Chumannulli,sliced-2 to 3
3. Dry red chilies- 1 or 2
4. Curry leaves-1 sprig

INSTRUCTIONS:

Heat oil in a pan ,add pavakka/bitter-gourd and green chilies , fry until it turns golden brown and slightly crisp.Drain and keep aside.

Grind together grated coconut , cumin seeds( if using) and just enough water to form a smooth paste.Crush the mustard seeds and add it to the coconut paste.Keep aside.

In a mixing bowl,combine together fried bitter-gourd and green chilies,coconut paste and yogurt.Add salt to taste and mix well.

For tempering,heat oil in a pan,add mustard seeds and let it splutter.Add shallots,dry red chilies and curry leaves,saute until shallots turn golden brown.Add this to the curry and mix well.

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IDIYAPPAM | ഇടിയപ്പം | Nool Puttu - Sevai

 IDIYAPPAM | ഇടിയപ്പം | Nool Puttu Recipe

TIME :

Preparation time: 10 minutes 
Cooking time: 10 minutes 

INGREDIENTS:

• 2 cups of rice flour
• 2 to 2.5 cups of water (more or less)
• To taste: salt
• 3-4 tbsp of grated coconut

INSTRUCTIONS: 

1. Mix the rice flour and salt together. Heat the water until bubbles start appearing at the bottom of the pan. When the water is just about boiling, add to the rice flour a cup at a time.

2. Start mixing vigorously with the back of a spatula until the rice flour is coming together to form a moist dough. Add more rice flour if your dough is too watery and sticky and add more water if it's too dry.

The dough should be just moist and you should be able to form a small ball easily without it sticking to your fingers.

3. Working quickly while the dough is still warm, Take a fistful of it and form into a log.

4. Place firmly into your idiyappam press or mould.

5. Sprinkle some coconut over the tray or plate you are going to use to steam the idiyappam. Suma uses a banana leaf which she places on the steamer plate and it lends a wonderful flavour to the idiyappam.

6. Start pressing the idiyappam onto the tray or banana leaf in a concentric circle

... until you have a not-too-thick mound of idiyappam

Make sure it's not too thick otherwise it won't steam properly. PS: you can totally use your idli mould for this. The idiyappam pieces will just be much smaller

7. Place on streamer.

8. Steam for about 10 mins.

9. Open, unmould, and enjoy hot with some Kerala potato stew.

NOTES :

1. All measurements for this recipe are approximate since Suma just dumped the flour and water together before I could measure it exactly. Please take care while mixing the dough, that's the trickiest part and takes a little bit of practice
2. Don't use boiling water since that will cook the rice flour and make it hard to press. The water just needs to be very hot
3. If the idiyappam dough is too dry, it won't be easy to press
4. Use regular rice flour or those marked as idiyappam flour. If the rice flour is too glutinous, the idiyappam won't taste good
5. Sprinkle more coconut on top before serving if that makes you happy

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Paal Payasam | Rice Kheer

Paal Payasam Recipe | Rice Kheer Pecipe | പാല്‍ പായസം 

Preparation time: 5 minutes 
Cooking time: 1 hour 
Serves 4-6
Recipe source: amma (payasam in picture made by bedhamma, her sis)

INGREDIENTS  :

• Milk - 500 ml (2 cups) 
• Sugar - 1/2 cup (adjust to taste) 
• Raw rice/ Unakkalari - 1/4 cup

INSTRUCTIONS : 

• Add 2 cups water to the milk and bring to boil in a heavy-bottomed pan. Once the milk boils, add the sugar and simmer until it reduces to half. 

• Add the washed rice and continue to cook on very low flame, stirring frequently until the milk thickens further and the rice is cooked soft. 

•  Remove and serve warm / chilled. 

NOTES :

• For a quick paal payasam (rice kheer), just add all ingredients (don't add water) to a pressure cooker and cook for 2-3 whistles. When the pressure leaves, open the lid, add 2-4 tbsp of condensed milk and bring to boil before removing from fire and serving. Adjust sugar accordingly since the condensed milk will make it too sweet if you use the same amount of sugar used otherwise
• Adding anything else to the payasam like cardamom pods or cashew nuts will distract you from the actual flavour that's meant to be pure milk so keep it simple folks

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Semiya Payasam | Vermicelli Kheer

Semiya Payasam | Vermicelli Kheer | സേമിയ പായസം 

INGREDIENTS :

1. Cashew nuts/almonds and raisins- 2 tbsp each ( or as required)
2. Vermicelli/semiya - 1 cup ,heaped
3. Milk-8 to 9 cups( about 2 ltr)
4. Sweetened condensed milk- 1 Tin( 400 gm)
5. Sugar- 3 to 4 tbsp( or according to taste)
6. Cardamom powder,freshly ground- 1/2  tsp
7. Ghee- 1 to 2 tbsp

INSTRUCTIONS :

Heat ghee in a heavy bottomed pan,add cashew nuts/almonds and when it turns golden ,add raisins and fry till it turns plump.Drain on to a kitchen towel.Keep aside.

Add vermicelli to the same pan and fry,stirring continuously  until it turns golden brown over medium flame .Keep aside.

Heat milk in a heavy bottomed pan over  medium flame.Bring it a boil , add the fried vermicelli and mix well.Cook over low heat ,stirring well in between until vermicelli turns soft and is done.

Now add condensed milk and sugar to taste.Mix well and cook until it turns slightly thick.

Switch off the stove,add cardamom powder and mix well.Garnish with fried cashew nuts and raisins.If it turns really thick add more milk to adjust the consistency.

NOTES 

• Adjust the quantity of sugar according to your taste.
• Semiya payasam tends to get thick when it cools down,to adjust the consistency add more milk and heat for few minutes.

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Egg Roast | Mutta Roast

EGG ROAST | MUTTA ROAST RECIPE

 Ingredients

1. Hard boiled eggs- 2 nos
2. Onion sliced finely- 1 big
3. Ginger chopped- 1 tsp
4. Garlic chopped- 1 tsp
5. Kashmiri Chili powder- 1-11/2 tsp
6. Coriander powder- 1 1/2 tsp
7. Turmeric powder- 1/4 tsp
8. Meat masala/Egg masala- 1tsp ( or use 1/2 tspgaram masala)
9. Tomato chopped finely- 1 small
10. Curry leaves- 1 sprig
11. Mustard seeds
12. Water
13. Oil
14. Salt to taste

Instructions

• Remove the shells of the hard boiled eggs  and cut each egg into half if desired
• Heat oil in a pan ,add mustard seeds and let it splutter.
• Add curry leaves,ginger and garlic and sliced onion ,saute till onion turns golden brown.
• Add tomatoes and salt to taste.
• Add chili powder,coriander powder,turmeric powder and meat masala and saute till tomato is completely cooked.
• Add 3 to 4 tbsp of water.
• Add the sliced egg ,and cover the egg pieces with the gravy carefully.
• Cover and cook for a minutes on low flame.
• Add Chopped coriander and serve.

This curry goes well with appam, idiappam or chapathi.

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BeetRoot Thoran | BeetRoot Stir Fry

BeetRoot Thoran | ബീറ്റ്റൂട്ട് തോരന്‍ 

Ingredients

1. Beetroot-finely chopped/grated- 2 cups
2. Onion-finely chopped- 1/4 cup
3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
4. Curry leaves- few
5. Ginger-finely chopped- 1/4 tsp( see notes)
6. Grated coconut- 1/2 cup heaped(see notes)
7. Turmeric powder- 1/4 tsp
8. Mustard seeds- 1/4 tsp
9. Salt- to taste
10. Oil- as required

Directions

• In a large mixing bowl,combine together beetroot,onion,green chilies,curry leaves,ginger,grated coconut,turmeric powder and salt to taste.
• Heat oil in a pan and add mustard seeds,let it splutter.Add the beetroot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
• Uncover and saute for 1 - 2 minutes.
• Serve with rice.

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Next Recipes:

 Kerala Special Aviyal 

   Onion Sambar 

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