Pavakka Mezhukkupuratti | Spicy Kerala Style Bitter Gourd Stir Fry

Pavakka Mezhukkupuratti | Spicy Kerala style Bitter gourd fry 

INGREDIENTS : 

1. Pavakka,bitter gourd,sliced - 2 medium 
2. Onion sliced - 1/4 cup 
3. Kashmiri chili powder - 3/4 to 1 tsp( or to taste) 
4. Turmeric powder - 1/4 tsp 
5. Salt - to taste 
6. Curry leaves - few 
7. Coconut oil - as required 

INSTRUCTIONS : 

• Heat oil in a heavy bottomed pan,add sliced pavakka/ bitter gourd ,onion and curry leaves.Spread it evenly in the pan and cook over medium heat,stirring well in between.
• Cook until it turns slight golden brown.Now add chili powder,turmeric powder and salt to taste.Mix well until combined.
• Reduce the flame to low and saute until it turns golden brown. 

NOTES : 

• Add 1 tbsp of coconut pieces along with onion,if desired.

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Kerala Style Ari Murukku | Tasty Rice Snack

Kerala Style Ari Murukku | Tasty Rice Snack 

Murukku is a traditional snack of Tamil nadu and Kerala , savory crunchy twists made from rice and urad dal flour.

INGREDIENTS : 

1. Fine rice flour - 3 cups 
2. Bengal gram Dhal (roasted, powdered and sieved) - ¼ cup 
3. White gingelly - 2 tsp
4. Cumin seeds - 1 tsp
5. Asafoetida (fried in oil and powdered) - 1 tsp
6. Salt -to taste
7. Dalda or Ghee (hot melted) - 3 tsp
8. Sodium bi carbonate - 2 pinches.

INSTRUCTIONS : 

• Mix the flours in hot ghee or dalda with your fingers. Add water to it and knead well into a soft dough.
• Add all the remaining ingredients. Fill a seva press with the dough and press down making a star like coil into boiling oil and fry the murukku crisp. 
• Repeat till all the dough is over.

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Mixed Vegetable Pickle

Mixed Vegetable Pickle | മിക്സെഡ്‌ വെജിറ്റബിള്‍ അച്ചാര്‍ 

Try out this all-new pickle recipe that sweet, sour and salty all at the same time...

INGREDIENTS :

1. Oil - 1 tbsp 
2. Mustard seeds - ½ tsp
3. Cumin seeds - ½ tsp 
4. Ginger (crushed) - 1 tsp 
5. Garlic (crushed) - 1 tsp 
6. Curry leaves - a few 
7. Pickle powder - ½ pkt 
8. Vinegar - ½ cup 
9. Raw mango pieces in brine - ½ cup 
10. Lemon pieces in brine - ½ cup 
11. Dates pieces in brine - ½ cup 
12. Sugar - 1 tbsp 
13. Salt – to taste

INSTRUCTIONS :

• Heat the oil in a  pan and splutter the mustard and cumin seeds.

• Add and sauté the ginger, garlic and curry leaves.

• Now add the pickle powder and stir well. Pour in the vinegar followed by half cup of water.

• When the liquid begins to boil, add and stir the mango, lime and date pieces.

• Finally, add the sugar and salt and bring to a boil again.

NOTES :

• Mango, lime and date pieces must have been in brine for atleast three days

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Spinach Cutlet | Cheera Cutlet

Spinach Cutlet | Cheera Cutlet (ചീര കട്ലെറ്റ്)

Spinach in cutlets! No apprehensions... your family will love it and the spinach cutlet will turn out to be a favourite snack in no time

INGREDIENTS:

spinach (chopped fine) - 2 cups oil - Enough ( for frying ) ginger (crushed) - ½ tsp  garlic (crushed) - ½ tsp   onion - 1 (chopped fine) green chillies (chopped fine) - 2  black pepper powder - 1 tsp  garam masala powder - ½ tsp  sweet potato - 1 cup (cooked, peeled and mashed) prefined flour - 1 tbs  Bread crumbs - as required Salt - to taste INSTRUCTIONS: Wash and clean the spinach, drain and keep aside. Heat oil in a pan and sauté the onion, green chillies and salt.  Now toss in the chopped spinach and sauté till the spinach changes colour. Stir in the black pepper powder and garam masala powder.  Combine the mix with the sweet potato and knead to dough.  Divide the dough to lemon-sized balls and flatten each ball on your palm to required shape.  Mix the refined flour with water to a batter.  Dip the cutlets in the batter and roll in bread crumbs.  Deep fry in batches till golden brown.  Serve hot. Try this Recipe and leave comments................

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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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PASSION FRUIT SMOOTHIE

PASSION FRUIT SMOOTHIE | Tastey Summer Drink

INGREDIENTS:

1. Passion fruit- 3 nos 
2. Banana- 2 nos(small)
3. Apple juice- 1 to 1 1/2 cup
4. Sugar- to taste

INSTRUCTIONS:

• Scoop out the pulp from the passion fruit and using a blender ,blend it for a  few seconds.Pass it through a fine mesh sieve ,discard the seeds.
• Add the passion fruit pulp,banana,apple juice and sugar to taste into a blender,blend until smooth.
• Serve immediately.

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KERALA EGG PUFFS | കേരള മുട്ട പഫ്സ്

KERALA EGG PUFFS | കേരള മുട്ട പഫ്സ് 

INGREDIENTS:

1. Puff pastry sheets/squares- 4 to 6 nos
2. Hard boiled eggs- 2 to 3 nos( cut vertically into two)
3. Onion-sliced- 1.5 cups
4. Ginger and garlic-finely chopped- 1 tsp
5. Curry leaves-chopped- 1 tsp
6. Kashmiri chili powder- 1 tsp
7. Black pepper powder- 1/2 tsp( or to taste)
8. Turmeric powder- 1/4 tsp
9. Garam masala- 1/2 tsp
10. Tomato kechup- 1 to 2 tsp
11. Salt- to taste
12. Oil- as required
13. Egg(beaten)- 1 small( for egg wash)

INSTRUCTIONS:

• Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.

• Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.( add salt to speed up the process)

• Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required

• Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.)

• Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.

• Fold all the corners to the center,gently press with your finger to seal.

• Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.

• Place the  puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
• Serve warm with tomato ketchup,if desired.

NOTES:

• If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator  or for 1 hour at room temperature,before using it.

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BANANA CHIPS - ഏത്തക്ക ഉപ്പേരി

KERALA BANANA CHIPS - ETHAKKA UPPERI RECIPE

TIME :

Preparation time: 30 minutes 
Cooking time: 15 minutes 
Recipe Source: Amma

INGREDIENTS :

• 3 unripe plaintain (ethakka)
• 1 tsp of turmeric powder
• 1 tbsp of salt
• 4-5 cups of coconut oil

INSTRUCTIONS :

1. Make grooves into the skin of the plaintain and peel it off gently. Save the skin for a thoran (waste not!)
2. Mix the turmeric powder in a bowl of water and immerse the peeled plaintain in this. Let it rest for 30 mins
3. Heat oil in a pan and let it reach almost-smoking point
4. Pat the soaked plaintain dry using kitchen towels, it's ok if it's a bit moist
5. Using a slicer, slice the plaintain into thin discs. You can directly do this into the hot oil (which needs more practise) or do this into another bowl and then add it to the hot oil
6. The chips will sizzle A LOT and then start to brown a bit. Don't let it turn too red, that will spoil the taste. The sizziling will almost subside when the chips are ready
7. Mix the salt in about 2 cups water and keep ready
8. Sprinkle this salt water over the chips when they are still in the oil but ready. Be careful while doing this since the oil is hot - just sprinkle, don't pour
9. Give it a mix and then drain the chips to a kitchen towel to soak up the excess oil
10. Fry all the banana pieces, let cool, and store in airtight containers. Since coconut oil tends to go rancid pretty quickly, finish off the chips within 2-3 days or store in the refrigerator for up to a month

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UZHUNNU VADA | ഉഴുന്നുവട

UZHUNNU VADA | ഉഴുന്നു വട |  Kerala's Tasty Snack

INGREDIENTS

1. Urud dal/Uzhunnu- 1cup
2. Ginger chopped-1" piece
3. Green chilies chopped-2 to 3 nos
4. Shallots/chumanulli chopped-6 to 8 nos
5. Black pepper corns-8 to 10 nos
6. Curry leaves chopped - 1 sprig
7. Salt to taste
8. Oil -to deep fry
9. Water

INSTRUCTIONS

• Wash and soak urud dal for 3 to 4 hours.
• Drain this and grind it to a smooth paste adding a few tablespoons of water if required.
• Add ginger,green chilies,shallots,pepper corns,curry leaves and salt to taste to the ground paste and mix well using a spatula.
• Keep aside for 30 to 45 minutes.
• Heat oil in a wok.Just add a pinch of the dough into hot oil,if this rises to the top immediately then the oil is hot enough to prepare the vadas.
• Wet your palm with cold water and take a small portion of the dough and roll it into a ball.Slightly flatten it and make a hole in the center using your finger.Slip this into hot oil(over medium flame).cook until it turns golden brown.
• Serve with coconut chutney

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COFFEE MILK SHAKE

COFFEE MILK SHAKE | YUMMY SHAKE

 INSTRUCTIONS

1. Milk -1 1/2 cups
2. Instant coffee powder- 2 1/2 tsp
3. Condensed milk-3/4 cup
4. Fresh cream-3/4 cup

METHOD

• Bring milk to a boil in a pan ,switch off the stove and add coffee powder and condensed milk.
• Allow it to cool completely.
• Now add fresh cream and refrigerate for 2 to 3 hours.
• Whisk in a blender until frothy ,just before serving.
• Garnish with grated chocolate.

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KULUKKI SARBATH | SPICED SHAKEN LIMEADE WITH BASIL SEEDS AND PINEAPPLE | HEALTHY SUMMER DRINK

KULUKKI SARBATH | SPICED SHAKEN LIMEADE WITH BASIL SEEDS AND PINEAPPLE | HEALTHY SUMMER DRINK

Spiced -shaken limeade with basil seeds and pineapple.Perfect for a hot summer day.

INGREDIENTS:

1. Basil seeds/Sabja seeds /Kasha Kasha- 2 tsp
2. Lime juice - from 2 limes
3. Ginger ,finely chopped- 1 tsp
4. Green chilies ,sliced- 1/4 tsp
5. Pineapple,finely chopped- 2 tbsp( optional)
6. Cold water- 2 cups ( and more for soaking basil seeds)
7. Sugar / Honey / Sugar syrup- to taste
8. Ice cubes- as required

INSTRUCTIONS:

Soak basil seeds in water for about 10 minutes.Drain and keep aside.

In a shaker /glass jar add soaked basil seeds,lime juice,ginger,green chilies,pineapple,water and sugar/honey/sugar syrup to taste .Shake well for about 15 to 20 seconds.Add ice cubes and serve immediately.

NOTES 

• Adjust the quantity of green chilies according to your taste.

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KADACHAKKA THEEYAL

KADACHAKKA THEEYAL RECIPE

Ingredients :

1. Kadachakka /Breadfruit diced-1 1/2 cup
2. Potato diced- 1 small
3. Shallots sliced vertically-10 to 12 nos
4. Turmeric powder- 1/2 tsp
5. Tomato-1 big
6. Curry leaves- 1 sprig
7. Garam masala- 1/2 tsp(optional)
8. Mustard seeds
9. Salt to taste
10. oil
11. Water

To roast and grind :

1. Coconut grated- 1 cup
2. Red chilies- 5 nos
3. Garlic- 2 cloves
4. Coriander seeds-1 tbsp
5. Shallots-4 nos
6. fenugreek seeds-1/4 tsp
7. fennel seeds- 1/4 tsp
8. Cumin seeds-1/4 tsp
9. Cloves- 2 nos
10. Cinnamon stick - 1 1/2 " piece
11. Chili powder-1/2 to 1 tsp
12. oil- 1 tsp(optional)

Instructions :

• Heat oil in a pan and add mustard seeds and let it splutter.
• Add curry leaves and shallots and potato.Saute for a minute.
• Add kadachakka/breadfruit , tomato , turmeric powder,salt and water.Cook till tender.
• Meanwhile,heat 1 tsp oil in a pan and roast ingredients 1 to 9 (of  ingredients to roast and grind),stirring continuously.
• Roast till coconut turns golden brown.Now add chili powder and roast for a minute.Switch off the stove.
• Allow it to cool  and grind this to form a smooth paste without adding water.
• Add the coconut paste to cooked kadachakka/breadfruit and adjust salt to taste.Add garam masala(optional).Cook till the gravy thickens. 

Serve with rice

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