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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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.

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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.)

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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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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.

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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.

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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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 Kerala Special Aviyal 

   Onion Sambar 

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Cheera Thoran | Spinach Thoran

Ingredients

1. Cheera/spinach-chopped- 2 cups
2. Onion- chopped- 1 small
3. Garlic chopped-1/2 tsp( optional)
4. Green chili -chopped- 2 nos ( or to taste)
5. Mustard seeds-1/4 tsp
6. Curry leaves- few
7. Turmeric powder-1/8 tsp
8. Cumin powder-1/4 tsp
9. Grated coconut-3 to 4 tbsp
10. salt to taste
11. Oil

Instructions

• Heat oil in a pan,add mustard seeds and let it splutter.
• Now add chopped garlic,green chili ,onion and curry leaves.Saute till onion turns translucent.
• Now add turmeric powder and cumin powder,mix well.
• Add chopped cheera and salt to taste.Mix well and cook until it is almost dry.
• Now add grated coconut and mix well until combined.Cook for 2  more minutes.
• Serve with rice.

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Next Recipes:

 Kerala Special Aviyal 

 Mango Pickle 

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