KERALA STYLE VEGETABLE STEW

KERALA STYLE VEGETABLE STEW | വെജിറ്റബിള്‍ സ്റ്റൂ 

TIME:

Prep Time: 15 minutes
Cook time: 30 minutes

INGREDIENTS:

1. Cardamom-3 nos
2. Cloves-3 nos
3. Cinnamon stick-1 " piece
4. Whole black pepper-8 to 10 nos
5. Ginger,finely chopped- 1.5 tsp
6. Garlic,finely chopped-1.5 tsp
7. Green chilies,cut vertically-2 to 3 nos( or according to taste)
8. Onion ,sliced-1 large
9. Curry leaves-2 sprigs
10. Carrot,cubed- 1 medium
11. French beans,cut into 1" pieces-5 to 6 nos
12. Green peas,frozen or fresh-1/2 cup( see notes)
13. Potato,cubed- 1 medium
14. Thin coconut milk-1.5 cups
15. Thick coconut milk-1/2 to 3/4 cup
16. Oil / Ghee-as required
17. Salt-to taste

INSTRUCTIONS:

Heat oil in a pan ,add cardamom,cloves,cinnamon and whole black pepper.Saute until fragrant.

Add ginger,garlic,green chilies,onion and curry leaves.Saute until onion turns translucent.

Add carrot,beans,green peas and potato.

Add  thin coconut milk.Add salt to taste and mix well.Cover and cook until done.

Remove the lid , add thick coconut milk and cook for few more minutes.Heat oil/ghee in a pan,add curry leaves and saute for few seconds.Add this to the vegetable stew and stir gently.

Serve with palappam / idiappam /roti..

NOTES:

•  If you want a thicker gravy,add 1 or  2 tbsp of cashew nut paste along with thick coconut milk.To prepare cashew nut paste soak 6 to 8 cashew nuts in warm water  for about 10 minutes and grind to form a smooth paste.
• Adjust the quantity of green chilies according to your taste.
• If you are using dried green peas,soak it in water for about  8 hours.Drain and cook using a pressure cooker until 3/4 th done and then add it to the sauteed onions,along with the rest of the vegetables.

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NADAN NJANDU ROAST / KERALA STYLE SPICY CRAB ROAST

NADAN NJANDU ROAST / KERALA STYLE SPICY CRAB ROAST

INGREDIENTS:

1. Crab-cleaned- 250 gms
2. Onion-sliced- 1 cup( 2 small)
3. Green chilies-cut vertically- 1 no( or to taste)
4. Curry leaves- 2 sprigs
5. Tomato-chopped- 1/2 cup(1 medium)
6. Thick coconut milk- 1/4 cup
7. Water- as required
8. Salt- to taste
9. Oil- as required

FOR MASALA PASTE:

1. Ginger- 1/2 " piece
2. Garlic- 2 cloves
3. Shallots- 4 to 5 nos
4. Kashmiri chili powder- 3/4 to 1 tbsp(See notes)
5. Coriander powder- 1.5 tsp
6. Turmeric powder- 1/2 tsp
7. Black pepper powder- 1/4 to 1/2 tsp( see notes)
8. Garam masala powder- 1/2 tsp
9. Water- as required

INSTRUCTIONS:

• Grind together all the ingredients listed under 'For masala paste' to form a thick paste.Keep aside.
• Heat oil in a pan and add onion,green chilies and curry leaves.Saute until it turns golden brown ,on a medium low flame.
• Add the masala paste and cook over a medium low flame,stirring continuously, for 4 to 5 minutes or until oil separates.
• Add finely chopped tomato and cook until it turns soft and oil separates.Add salt to taste.
• Add crab , 1/2 cup water ( or more if required) and mix well.Cover and cook until it is done.Uncover and cook until gravy turns thick.
• Add coconut milk and mix well.Cook for 4 to 5 minutes or until the gravy coats the crab pieces.
• Add more curry leaves ,if desired.

Serve with rice or chapathi.

NOTES:

• For best results use homemade garam masala.

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MUTTON PEPPER FRY

MUTTON PEPPER FRY | Tasty & Healthy Mutton Dish

INGREDIENTS:

1. Mutton-1/2 kg
2. Mustard seeds-1/2 tsp
3. Curry leaves- 2 sprigs or more
4. Onion ( sliced)-2 nos( medium)
5. Shallots( sliced)-10 to 12 nos
6. Ginger and garlic( chopped)- 1tsp
7. Coriander powder- 1 tbsp
8. Turmeric powder-1/2 tsp
9. Garam masala powder - 1 tsp + 1/4 tsp
10. Fennel powder-1/2 tsp
11. Water
12. Coconut oil( or any other vegetable oil)
13. Salt to taste

For Marination :

1. Turmeric powder-1/4 tsp
2. Coriander leaves( chopped)-1/4 cup
3. Mint leaves- 4 to 5 nos( optional)
4. Green chilies- 2 nos( or according to taste)
5. Whole black pepper- 2 tsp( adjust according to taste)
6. Ginger ( 1" piece)- 2 nos
7. Garlic( Indian )- 8 to 10  cloves
8. Lemon juice-2 tsp
9. Salt to taste

INSTRUCTIONS:

• In a blender,combine together the ingredients for marination and grind to form a smooth paste.
• Rub this onto the mutton pieces and keep aside for at least 30 minutes.
• Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
• Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
• Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
• Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
• Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.

NOTE: 

You can also use a pressure cooker to reduce the cooking time.In that case when the mutton is cooked transfer it to a non stick pan for frying.

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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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ELA ADA | STEAMED RICE FLOUR PARCEL | ഇല അട

ELA  ADA ( ഇല അട ) | STEAMED RICE FLOUR PARCEL

INGREDIENTS:

1. Rice flour- 1 cup
2. Boiling water- as required
3. Salt- 1 pinch
4. Banana leaves/Parchment paper- cut into rectangles 

For filling

1. Grated jaggery-1/4 to 1/2 cup
2. Water-2 tbsp 
3. Grated coconut-3/4 cup
4. Cumin powder-1 pinch (optional)
5. Cardamom powder-1 pinch

INSTRUCTIONS :

• Melt jaggery with 2 tbsp water over medium low heat.Switch off the stove and add grated coconut,cumin  powder and cardamom powder .Mix well and keep aside.
• In a large mixing bowl ,add rice flour and salt.Pour boiling water and mix well using a wooden spatula.Allow this to cool slightly and knead well to form a soft dough.
• Take a lemon sized portion of the prepared dough and place it onto a piece of  banana leaf and flatten it using your finger tips to form a thin and even layer of dough on it.(If the dough is sticking to your fingers ,dip your finger tips in water once in between)  
• Place a tablespoon of the prepared filling onto one half of the prepared layer and fold over the other half and press the sides gently to seal the edges.Repeat the process with the rest of the dough.
• Place this in a steamer and steam for about 10 to 12 minutes.
• Allow it to cool slightly before serving.

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Lime Juice : നാരങ്ങാ ജ്യൂസ്‌

LIME JUICE  / നാരങ്ങാ ജ്യൂസ്‌ Recipe

INGREDIENTS:

• Lime - 100g
• Water - 1 litre
• Sugar - 8 tablespoon

INSTRUCTIONS:

1. Squeeze juice out of lime and set aside. May 100g lime yields 100cc of juice.
2. Dissolve sugar in water.
3. When syrup is cooled, add in lime juice and mix.
4. Serve chilled.

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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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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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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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