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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Saturday, June 07, 2014


PARIPPU VADA | LENTIL FRITTERS | പരിപ്പു വട 




INGREDIENTS : 

  1. Thuvara Parippu / Toor Dal /Split pegion pea- 2 cups
  2. Shallots-sliced- 1 Cup
  3. Ginger-finely chopped- 3 tbsp
  4. Green chilies-chopped- 2 to 3 tbsp( or to taste)
  5. Curry leaves-chopped- 2 to 3 sprigs
  6. Dry Red chilies-chopped- 2 nos
  7. Salt- to taste
  8. Oil- for deep frying

INSTRUCTIONS : 

  • Wash and soak split pegion peas/thuvara parippu in water for about 2 hours.
  • Drain well (you will find it difficult to shape the vadas , if there is excess water)
  • Grind it to form a coarse paste.
  • Transfer this to a mixing bowl.Add shallots,ginger,green chilies,curry leaves,dry red chilies and salt to taste.Mix well.
  • Make small balls from this and shape it into patties.Gently flatten the edges ,if desired.
  • Heat oil in a pan and deep fry the patties until it turns golden brown, oven a medium heat.

NOTES : 

  • You can add a pinch of asafoetida to the mixture ,if desired.

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Friday, May 30, 2014


SWEET BOLI | സ്വീറ്റ് ബോളി 


Boli is a stuffed sweet paratha like dish. It is usually served with paal paayasam in sadya, popularly in southernpart of kerala.It can be served as both dessert and snack.

          

    



INGREDIENTS:

Channa dal (Kadalaparippu) – 1 cup
Wheat flour or maida – 1 cup
Rice flour – ¼ cup
Sugar – 1 cup
Gingelly oil – ¼ cup
Ghee - 2 tbsp
Cardamom powder – ¼ tsp
Turmeric Powder - A pinch


INSTRUCTIONS : 


  • Mix wheat flour or maida and turmeric powder together .
  • Add water to the flour and knead it with hands gently until the dough becomes soft like chappathi.
  • Add gingelly oil on top of the dough and keep aside for 1 hour.
  • Cook the channa dal in water in a pressure cooker for 2 whistle.
  • Drain the excess water and grind it into fine paste(without water).
  • Heat a pan and add channa daal paste,sugar, cardmom powder and 1 tbsp ghee in to it and mix well.
  • Stir continuously and cook the mixture.
  • Turn off the stove when the sugar melts and the mixture seperates from the pan and let it cool.
  • Make the flour dough into small balls(poori size).
  • Roll out the dough, place the daal mixture in the center and wrap it closely.
  • Roll it again into round shape.
  • Use rice flour to avoid stickiness.
  • Heat the tawa and cook both sides of the rolled boli by smearing little ghee.
  •  Serve with Paalada / semiya payasam/ paalpayasam



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Saturday, May 24, 2014


VARUTHARACHA MUTTON CURRY




INGREDIENTS : 


  1. Mutton-500 gms 
  2. Turmeric powder-1/2 tsp 
  3. Bay leaf- 1 no 
  4. Cardamom pods- 2 nos 
  5. Cloves- 2 nos 
  6. Cinnamon-2" piece 
  7. Ginger ( chopped finely)- 1" piece 
  8. Garlic (chopped finely)- 5 to 6 cloves 
  9. Onion ( sliced )- 2 medium 
  10. Shallots ( sliced)- 1 cup 
  11. Green Chilies (cut vertically)- 2 to 4 ( see note) 
  12. Curry leaves- 1 sprig 
  13. Coriander powder- 1 tbsp 
  14. Red chili powder-1/2 to 1 tsp( see note) 
  15. Garam Masala powder-1/2 tsp 
  16. Fennel powder-1/2 tsp 
  17. Tomato ( sliced)- 1 small 
  18. Oil 
  19. Water 
  20. Salt to taste 


To dry roast and grind :


  1. Grated coconut-1/2 cup 
  2. Black pepper corns-1 tsp 


For tempering : 


  1. Mustard seeds-1/2 tsp 
  2. Coconut ( sliced)-3 tbsp 
  3. Curryleaves- 1 sprig 


INSTRUCTIONS


  • Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside. 
  • Meanwhile add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside. 
  • Heat oil in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown. 
  • Reduce the flame to low and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates. 
  • Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough. 
  • Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry. 


NOTE : 


  • I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.






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Saturday, May 17, 2014



Grape Wine | Munthiri Wine |  Home Made Sweet Wine



This is, by far, the most popular, home made sweet wine, made with succulent, black grapes.The deeper the color of the grapes, the more intense is the color of the wine. This wine is mostly made for Christmas and tastes best when chilled and served with plum cake.







Ingredients :

  • Grapes (black) – 2 kgs
  • Sugar – 2 kgs
  • Water (boiled and cooled) – 6 ltr
  • Yeast – 2 tsp
  • Wheat grains – 250 g
  • Egg white – from one egg




Preparation :


  • Wash the grapes well.
  • Squeeze or crush the grapes by hand, and add the sugar, water, yeast, wheat and egg white to it. Store it in a ceramic jar.
  • Stir the contents of the jar well, on alternate days only.
  • Drain the clear liquid from the top on the twenty second day.
  • Then store it again in a ceramic jar for one more week.
  • If your wine needs more colour, caramelize sugar and add it to the wine.




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Friday, May 16, 2014


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 leaves2 sprigs
  5. Tomato-chopped- 1/2 cup(1 medium)
  6. Thick coconut milk1/4 cup
  7. Wateras required
  8. Saltto taste
  9. Oilas required


FOR MASALA PASTE:

  1. Ginger1/2 " piece
  2. Garlic2 cloves
  3. Shallots4 to 5 nos
  4. Kashmiri chili powder3/4 to 1 tbsp(See notes)
  5. Coriander powder1.5 tsp
  6. Turmeric powder1/2 tsp
  7. Black pepper powder1/4 to 1/2 tsp( see notes)
  8. Garam masala powder1/2 tsp
  9. Wateras 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.




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



Thursday, May 15, 2014



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.







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




Saturday, April 19, 2014



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................




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