PAZHAM PULISHERY || പഴം പുളിശ്ശേരി

 Pazham Pulishery Recipe || പഴം പുളിശ്ശേരി 

Ingredients

1. Nendrapazham/Ripe plantain(cut into bite sized pieces)- 1 no
2. Green chili(cut lengthwise)- 2nos
3. Chili powder- 1/4 tsp
4. Turmeric powder- 1/2 tsp
5. Grated coconut- 1/4cup
6. Cumin seeds/jeerakam- 1/2 tsp
7. Yogurt- 3/4 cup
8. Water

For tempering

1. Mustard seeds
2. Fenugreek seeds/Uluva- 1/4 tsp
3. Curry leaves- 1 sprig
4. Red chilies- 3 nos
5. Shallots /Chumanulli sliced- 2 nos(optional)
6. Oil

Instructions

• Grind grated coconut and cumin seeds to a smooth paste.
• Cook plantain/nendrapazham with green chilies,chili powder , turmeric powder and enough water.Once it is cooked and is soft add the ground coconut and salt to taste.
• Simmer for 2 minutes.
• Switch off the flame and add yogurt immediately and mix well.

For tempering

• Heat oil in a pan ,add mustard seeds and let it splutter .
• Add fenugreek seeds,curry leaves,red chilies and shallots.Saute till done .
• Pour it over the pulishery and mix gently.
• Serve with rice.

Try this Recipe and leave comments................

Read More

Kerala Vegetable Biriyani

KERALA STYLE VEGETABLE BIRIYANI

 INGREDIENTS: 

1. Basmati rice- 1.5 cups( see notes)
2. Cardamom-3 nos
3. Cinnamon stick,1.5" piece-2 nos
4. Bay leaf-1 no
5. Cloves- 5 to 6 nos
6. Ginger,chopped- 1 tsp
7. Garlic,chopped-1 tsp
8. Green chilies,cut vertically-2 or 3 nos( or to taste)
9. Onion,sliced- 1 medium( 3/4 cup)
10. Turmeric powder-1/4 tsp
11. Kashmiri chili powder- 1/2 to 1 tsp( according to taste)
12. Garam masala-1/2 tsp
13. Tomato,chopped- 1 medium( 1/2 cup)
14. Thick coconut milk-1/2 cup
15. Cooked vegetables( beans,carrot,green peas,cauliflower)-1.5 to 2 cups
16. Coriander leaves-to garnish
17. Oil-as required
18. Ghee-as required
19. Salt-to taste

TO GARNISH: 

1. Onion,finely sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 tbsp
4. Oil/Ghee-as required
5. Coriander leaves,chopped-as required
6. Garam masala-1/8 tsp

INSTRUCTIONS: 

Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately  3 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.

Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins (for garnishing)separately until it turns brown and keep aside.

Now heat oil in a pan ,add the whole spices(cardamon,cinnamon,cloves and bay leaves.) and saute till fragrant.

Add ginger ,garlic,green chili and onion , saute till onion turn almost brown.

Reduce heat to low,add turmeric powder,chili powder and garam masala,saute till raw smell leaves.

Add tomato and saute till it is completely cooked ,and masala starts to leave the sides of the pan.

Pour in the coconut milk and add salt to taste.Add the cooked vegetables and cook for 3 to 5 minutes on low flame or until the gravy turns thick.Switch off the stove ,add coriander leaves and mix well.

In a heavy bottomed pan arrange the vegetable masala and cooked rice in layers.Sprinkle chopped coriander leaves , garam masala( 1/8 tsp)  and few drops of ghee(adding ghee is optional) on each layer of rice.Garnish with fried onions,cashew nuts and raisins.Cover the vessel with aluminium foil.

Preheat oven to 200 deg C.Bake this  for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.)

Serve with onion salad.

NOTES:

• If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.(I usually get about 3.5 cups cooked rice from 1 cup basmati rice.)

Try this Recipe and leave comments................

Read More

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.

Try this Recipe and leave comments................

Read More

SUKHIYAN (സുഖിയന്‍) | MUNG BEAN FRITTERS

SUKHIYAN  | MUNG BEAN FRITTERS RECIPE

Ingredients

1. Green gram / cherupayar / mung beans -cooked- 1 cup
2. Jaggery-grated-1/2 cup
3. Water-2 to 3 tbsp
4. Grated coconut- 1/2 cup
5. Cardamom powder- 1/2 to 3/4 tsp
6. Ginger powder- 1 pinch
7. Cumin powder- 1 pinch ( optional)
8. Oil-For deep frying

 For batter

1. All purpose flour-1/4 cup
2. Rice powder- 1/4 cup
3. Turmeric powder-1/4 tsp (optional)
4. Water -as required
5. Salt- 1 pinch

Instructions

• In a heavy bottomed pan, add jaggery and 2 tbsp water.Cook until it is thick, over medium low flame.
• Now add grated coconut,mix well and cook for a minute on low flame.
• Next add cooked green gram and saute for about 5 minutes or until it is almost dry.Switch off the stove.
• Add cardamom,ginger and cumin powder and mix thoroughly .Allow it to cool slightly.Roll this into lemon sized balls.
• Combine all the ingredients listed under "for batter" to form a thick batter.
• Heat oil in a pan.Dip each balls into the batter to coat it evenly and deep fry until golden brown.

NOTE

Do not over cook mung bean.

You can roll the filling into slightly larger balls ,if desired.

Try this Recipe and leave comments................

Read More

UNNIAPPAM | ഉണ്ണിയപ്പം Kerala's Snack

Unni Appam Recipe 

 Ingredients

1. Rice  powder- 2 cups
2. Jaggery ( Sharkara) -3/4 cup to 1 cup ( according to taste)
3. Water-1/2 cup 
4. Coconut pieces-1/4 cup
5. Ghee ( Neyy ) -1 tbsp
6. Banana (palayan kodan pazham)-1 or 2  nos
7. Baking Soda-1/4 tsp(optional)

 Method

• Add water to grated jaggery and heat until it is melted.Let it cool.
• Heat ghee in a pan and add the coconut pieces.Fry until it turns golden brown.
• Grind banana to form a smooth paste.Keep aside.
• Combine together rice powder,melted jagerry and banana puree.Pour in  more water as required to get a consistency of idili batter.Add fried coconut pieces and baking soda.Mix well and keep aside for 1 to 2  hours for fermentation.
• Heat oil in a unniappachatti,when oil is hot reduce the flame to medium and pour a tablespoon of batter into each hole.
• After 2 to 3 minutes,turn the unniappams using a fork.Cook  until it turns golden brown.
• Drain on a kitchen towel.

 Note

• You can adjust the quantity of jagerry according to your taste.
• You can also add 2 to 3 powdered cardamom and 1/8 tsp ginger powder if desired.

Try this Recipe and leave comments................

Read More

Vegetable Upma [ Uppumaav]

Vegetable Uppumaavu

Ingredients

1. Semolina/Rava- 1 cup
2. Green chili chopped- 1 no
3. Ginger chopped- 1 tsp
4. Curry leaves- 1 sprig
5. Cashew nuts- 5-6 nos
6. Red chilies- 2 nos
7. Asafoetida-1 pinch
8. Onion chopped- 1/2 cup
9. Carrot and green beans chopped - 3/4 cup
10. Frozen green peas-1/4 cup
11. Water-1 1/2 to 1 3/4 cups
12. Ghee/oil
13. Salt to taste
14. mustard seeds

Instructions

• Heat 1 tsp of oil/ghee in a pan and roast semolina till fragrant.Keep aside.
• Heat oil in a pan,add mustard seeds.Let it splutter.
• Add green chili,ginger,curry leaves,cashew nuts ,red chilies and asafoetida.Saute for a minute on low flame.
• Now add onion,carrot and green beans.Saute till the vegetables are almost cooked.
• Add frozen green peas and pour water. Add salt to taste.Cover and cook till it starts to boil.
• Now add slowly the roasted semolina ,stirring as you go.
• Reduce the flame to low ,cover and cook for few minutes.
• Open the lid and stir well.Now the upma should be soft and fluffy.(if it looks dry add a few tablespoons of water ,then cover and cook for a minute)

Serve Hot

Read More

Kubalanga Pulissery [ Ash Gourd Pulissery ]

Kubalanga Pulissery Recipe

Ingredients

1. Kumbalanga /Ash gourd(cut into 1"cubes)-1to1 1/2 cups
2. Green chilies(cut vertically)- 2 nos
3. Grated coconut-1/2 cup
4. Cumin seeds- 3/4 tsp
5. Turmeric powder-1/2 tsp
6. Yogurt- 2cups
7. Water
8. Salt to taste

For tempering

1. Mustard seeds
2. Fenugreek seeds-1/4 tsp(optional)
3. Shallots(chumanulli) sliced- 2 nos
4. Curry leaves- 1 sprig
5. Red chilies- 3 nos
6. Oil

Instructions

• Grind together grated coconut,turmeric powder and cumin seeds with enough water to form a smooth paste.Keep aside.
• Cook kumbalanga/ash gourd along with green chilies ,water and salt to taste.
• Once it is cooked add the coconut paste and simmer for 2 minutes on low flame.
• Switch off the stove and add yogurt stirring continuously.Add salt to taste.

For tempering

• Heat oil in a pan ,add mustard seeds and let it splutter.Add fenugreek seeds,shallots,curry leaves and red chilies and saute till shallots turn golden brown.
• Pour it over the pulishery and serve .

Serve with rice.

Read More

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.

Try this Recipe and leave comments................

Next Recipes:

 Kerala Special Aviyal 

   Onion Sambar 

Read More

Idichakka Thoran | ഇടിച്ചക്ക തോരന്‍

ഇടിച്ചക്ക തോരന്‍ | Tender Jackfruit Thoran Curry

Ingredients

1. Idichakka/Tender Jackfruit-cubed- 1.5 cups
2. Turmeric powder- 1/2 tsp
3. Red chili powder- 1/4 tsp
4. Water- as required
5. Mustard seeds- 1/2 tsp
6. Dry red chilies- 2 nos
7. Curry leaves- 1 sprig
8. Green chilies-chopped- 1 or 2 nos
9. Shallots/Onion-chopped- 1/4 cup
10. Garlic-chopped- 1/4 tsp
11. Ginger-chopped- 1/2 tsp
12. Cumin powder- 1/4 tsp
13. Grated coconut- 1/2 cup( heaped)
14. Black pepper powder- 1/4 tsp(or to taste)
15. Salt- to taste
16. Oil- as required

Directions

• In a pan ,add cubed idichakka,turmeric powder,chili powder,water and salt to taste.Cook until it is done.(Do not over cook).Drain the pieces and crush it using a pestle or a mixer.Keep aside.
• Heat oil in a pan,add mustard seeds,let it splutter.Add dry red chilies and curry leaves ,saute for few seconds.
• Add green chilies,onion,garlic and ginger.Saute until onion turns golden brown.
• Add cumin powder and mix well.
• Add grated coconut and crushed idichakka ,mix well and cook until it is almost dry.
• Add pepper powder and more salt ,if required.
• Serve with rice.

Try this Recipe and leave comments................

Next Recipes:

 Kerala Special Aviyal 

 Mango Pickle 

Read More