Monday, October 31, 2011

Thenga Choru/ Coconut Rice


Ingredients
Par Boiled Rice/ Puzhukkallari: 2 cups
Fenugreek seeds/ Uluva: 4tbsp
Shallots chopped: ¾ -1 cup
Grated coconut: 1 cup
Turmeric powder: ¾ tsp
Salt: needed
Water: 4 cups
Method of Preparation
Mix fenugreek and rice. Wash it well and drain it.
In a cooking pot, add rice, fenugreek, shallots, grated coconut, turmeric powder, salt and water.
Keep on flame and when it boils, put the flame in very low position. Close with an air tight lid.
When water starts evaporating and rice starts coming up, stir frequently.
When rice gets cooked, switch off the flame.

Varuthracha Beef Curry


Ingredients
Beef: 500gms
Potato: 1
Onion: 1
Tomato: 1 big
Green Chilli: 2
Ginger paste: 2 tbsp
Garlic paste: 1tbsp
Garam Masala: 1 tsp
Coriander powder: 3 tbsp
Chilli Powder: 1tbsp
Turmeric powder: 1 tsp
Grated Coconut: 1 cup
Shallots: 10
Fennel Seeds: few
Curry leaves: few
Coconut oil: 5 tbsp
Method of Preparation
In a pan, add 2tbsp oil, add chopped onion, sauté till it becomes transparent.
Add ginger-garlic paste, sauté for a while, add green chilli and chopped tomato.
Stir well, till tomato gets cooked.
Then add chilli powder, coriander powder, turmeric powder and garam masala.
Stir for a minute and add 3 cups water and salt.
When water boils, add meat and potato pieces. And close with a lid. Low the flame.
Meanwhile roast the coconut by adding 1 tbsp oil, 5 shallots, curry leaves and fennel seeds, till coconut turns brown. Grind this into a smooth paste.
When the beef gets cooked and the gravy should be almost thick, add the grinded coconut paste. Stir and when starts to boil switch off the flame.
Heat 2 tbsp oil in a pan and add chopped shallots, when it turns brown add curry leaves and transfer this to prepared curry.
Serve hot with chappathi, pathiri…….etc

Sausage-Vegetable Curry


Ingredients
Chicken Sausage: 5
Carrort: 1
Potato: 1 small
Beans: 6
Onion: 1
Ginger paste: ¼ tsp
Garlic paste: ¼ tsp
Green Chilli: 3
Salt: needed
Coconut milk powder: 3-4 tbsp
Coconut oil: 2 tbsp
Mustard seeds: ½ tsp
Curry leaves: few
Method of Preparation
Chop carrot and beans in 2” pieces, length wise. Cut potatoes into big pieces.
Split sausage and cut in 2” pieces. Cut onion into big square pieces.
Take a pressure cooker, Add carrot, beans, potato, sausage, onion, green chilli, ginger-garlic paste and salt.
Add some water, close with a lid and put on the stove.
Wait for 2 whistles to come and switch off the flame.
Wait for the pressure to settle. If the gravy is more, put in full flame till the gravy becomes somewhat thick. Then add the coconut milk powder. Stir well and switch off the flame.
Heat oil in a pan and splutter mustard seeds and add curry leaves. Transfer this to prepared curry.

Sunday, October 30, 2011

Red Kidney Beans Curry


Ingredients
Red Kidney Beans: ½ cup
Onion: 1
Tomato: 1
Ginger paste: ½ tsp
Garlic paste: ½ tsp
Turmeric powder: ¾ tsp
Chilli powder: 1 tbsp
Coriander powder: 2 tbsp
Garam Masala: ¼ tsp
Coconut milk powder: 4tbsp
Shallots: 5
Oil: 2 tbsp
Curry leaves: few
Method of Preparation
Soak red kidney beans overnight.
Wash and put in a pressure cooker.
Add chopped onion, tomato, green chilli, ginger-garlic paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and enough water.
Put on the stove and wait for one whistle to come. When the first whistle comes, keep the flame in very low position and wait for another 3 whistles to come.
Switch off the flame. When the pressure settles, open and add the coconut milk powder.
Check the gravy, if not thick, keep in full flame till the gravy becomes thick.
Switch off the flame when done.
Heat oil in a pan, add chopped shallots, when it turns brown add curry leaves and transfer this to prepared curry.
Serve hot with chappathi or any breakfast item of your choice.

Padavalanga Curry


Ingredients
Snake Gourd/ Padavalanga: 2 cups (cut into pieces)
Parippu/Lentils: ¼ cup
Onion: 1
Tomato: 2 big
Green Chilli: 2
Turmeric powder: ¾ tsp
Chilli Powder: 1tbsp
Grated coconut: ½ cup
Shallots: 4
Coconut oil: 2 tbsp
Mustard seeds: ½ tsp
Curry leaves: few
Method of Preparation
In a pot, add washed lentils, enough water and cook till it is done.
Then add snake gourd pieces, turmeric powder, chilli powder, salt, onion, tomato and green chilli.
Meanwhile grind the coconut by adding shallots and little water into a fine paste.
When snake gourd pieces get cooked, add the coconut paste.
Stir and when it comes to boil, switch off the flame.
Heat oil in a pan, splutter mustard seeds and add curry leaves. Add this to the prepared curry.
Serve hot with rice.

Sending to the event hosted at Wit, Wok & wisdom

Liver Fry


Ingredients
Liver: 250 gms (cut into small pieces)
Chilli powder: 1 ½ tbsp.
Turmeric powder: 1 tsp
Garam Masala: 1 tsp
Salt: needed
Wheat flour: 3 tbsp
Green Chilli: 3
Curry leaves: few
Oil: for deep frying
Method of Preparation
In a bowl, add chilli powder, turmeric powder, garam masala, salt, wheat flour, green chilli and curry leaves.
Mix well with hand and add liver pieces.
If needed sprinkle some water. Mix well.
Marinate to about 1 hour.
Deep fry in oil till done.
Garnish with fried green chilli and curry leaves.

Saturday, October 29, 2011

Ladys Finger Fry


Ingredients
Lady’s finger: 2 cups (cut into 1” pieces)
Gram flour/ besan flour: ¾ cup
Rice flour: 1 tbsp
Turmeric powder: ¾ tsp
Chilli Powder: 1 tsp
Asafetida: ½ tsp (optional)
Green Chilli: 3
Curry leaves: few
Salt: needed
 Oil: for frying
Method of Preparation
Mix gram flour, rice flour, chilli powder, turmeric powder, and asafetida, salt, chopped green chilli and curry leaves.
Add little water to it to make a thick batter.
Add the sliced lady’s finger to it and mix well, till the batter is coated on all lady’s finger pieces.
Marinate for at least 1 hour.
Heat oil in a frying pan and put the lady’s finger pieces one by one and deep fry until done.
Garnish with fried green chilli and curry leaves.
Serve hot.

Sending this to Food Corner for the event

 

Vendakka/Lady's Finger Sambhar


Ingredients
Lady’s finger: 1 ½ cup (cut into 1” piece)
Parippu/ Dal/lentils: ¼ cup
Green Chilli: 2
Onion: 1
Tomato: 2 big
Turmeric powder: 1 tsp
Sambhar powder: 2tbsp
Grated Coconut: 1 cup
Shallots: 4
Curry leaves: few
Mustard seeds: few
Oil: 2 tbsp
Method of Preparation
Heat 1 tsp oil in a pan, add the slices of lady’s finger and roast for 2-3minutes. Keep aside.
Roast grated coconut by adding curry leaves and shallots. When coconut turns brown, switch off the flame. Grind to fine paste by adding enough water and keep aside
Wash and cook dal by adding water and turmeric powder.
When dal gets cooked, add green chilli, onion, tomato and ladys finger pieces and salt.
When tomato gets cooked well, add sambar powder and stir.
When it boils for 2 minutes after adding sambar powder, add coconut paste.
When comes to boil switch of the flame and stir.
Heat oil in a pan, splutter mustard seeds and add curry leaves.
Transfer this to prepared lady’s finger sambar.
Serve with rice.

Padavalanga/Snake Gourd Thoran


Ingredients
Snake Gourd/Padavalanga: 2 cups
Green Chilli: 3
Turmeric powder: ¼ tsp
Salt: needed
Grated coconut: ¼ cup
Shallots: 3
Mustard seeds: few
Curry leaves: few
Coconut oil: 2 tbsp
Method of Preparation
Heat oil in a pan, splutter mustard seeds and add curry leaves.
Then add snake gourd pieces, turmeric powder and salt.
Stir and close with a lid.
Meanwhile grind the coconut by adding green chilli and shallots. Don’t add water while grinding.
When the snake gourd pieces gets cooked, add the grinded coconut paste to it and stir well and
Switch off the flame.
Serve hot with rice.


Sending this to the Kerala kitchen event hosted by Fajeeda of Faji's Hot Pot

French Beans Mezhukkupuratti


Ingredients
French Beans: 2 cups (cut into small pieces)
Green Chilli: 3
Salt: needed
Shallots: 6-8
Ginger chopped: 1 tsp
Mustard seeds: few
Coconut oil: 2 tbsp
Method of Preparation
Heat oil in a pan; splutter mustard seeds, add chopped shallots, ginger and green chilli.
When it turns brown, add chopped French beans and salt.
Close with a lid and low the flame. Stir frequently, it will be done within 4-5 minutes.
Serve hot with rice.

Thursday, October 27, 2011

Liver Dry Fry


Ingredients
Liver: 500gms
Onion: 1
Pepper powder:  2 tbsp (or as required)
Garam Masala: ¾ tsp
Turmeric powder: 1 tsp
Green chilli crushed: 2
Ginger paste: 1tbsp
Garlic Paste: 1 tbsp
Salt: needed
Curry leaves: few
Coconut oil: 2-3tbsp

Method of Preparation

Cut the liver into small pieces and wash well.
In a cooking pot, add drained liver pieces, pepper powder, garam masala, turmeric powder, green chilli, ginger paste, and garlic paste, salt, curry leaves and 1 tbsp coconut oil.
Mix well with hand. Just sprinkle some water (no need to add more water).
Put the stove on, when becomes hot, low the flame.
When it gets cooked, if there is gravy, just increase the flame, stir frequently, till all the gravy is absorbed.
Add curry leaves and coconut oil and switch off the flame.
Serve hot with chappathi or rice

Erachi Puttu


Ingredients
For Meat masala
Meat cooked/minced meat: 1 cup (can use any type of meat)
Onion chopped: 1
Green chilli: 1
Ginger paste: ¼ tsp
Garlic paste: ¼ tsp
Tomato: 1
Curry leaves: few
Coriander leaves: 1 string (optional)
Turmeric powder: ¼ tsp
Chilli powder; ¾ tsp
Coriander Powder: ¾ tsp
Garam masala: ¼ tsp
Oil: 3 tbsp
Salt: needed
For Puttu Powder
White rice/ Pachari: 2 cups
Salt: needed
Method of Preparation

For puttu Powder
Soak the rice for 4 hours. Drain, till all water is drained from the rice.
Grind the flour into a fine powder, if necessary you can sieve the rice flour.
In a pan dry roast the flour till aroma comes from it. Switch off the flame
Let it cool well.
Dissolve salt in water, and with the salt water, wet the flour without forming lumps. While adding water rub with the fingers well, not to form lumps. Be careful not to add too much water. Add water little by little, so you can get the right consistency.
For Meat Masala
Heat oil in a pan, add chopped onion, when it turns brown, add ginger garlic paste and green chilli.
Sauté for a minute and add chopped tomato.
When tomato gets cooked add turmeric powder, chilli powder, coriander powder, garam masala. Stir well and add cooked/ minced meat. If needed, sprinkle water.
Add salt and curry leaves. Close with a lid and cook for 5-10 minutes in low flame. Add coriander leaves.
Keep it aside, let it cool.
Take the puttu maker, add 1-2tbsp of meat masala, then add fistful of puttu powder then again add 1-2 tbsp meat masala, then a fistful puttu powder repeat the process till you reach the top.
Steam it for 4-5 minutes.


Sending this to the Kerala kitchen event hosted by Fajeeda of Faji's Hot Pot
Serve hot.

Yam/Chena Mezhukkupuratti


Ingredients

Yam/ Chena: 1 cup (peeled, washed and cut into small pieces)
Shallots: 6
Green chilli: 1
Dry red chilli: 2
Salt: needed
Coconut Oil: 2tbsp

Method of Preparation
Cook yam by adding water and salt. When cooked, switch off the flame and drain if there is any excess water. Do not overcook yam.
Heat oil in a pan; add chopped shallots and green chilli.
When it turns brown add dry red chilli. Stir and add cooked yam pieces.
Stir gently and let it be there in low flame for 2 minutes.
Switch off the flame and serve hot with rice.

Wednesday, October 26, 2011

Mango-Guava Milk Shake


Ingredients
Mango: 3 (ripe one)
Guava: 1
Cold Milk: 3 cups (as required)
Ice cubes: needed (optional)
Sugar: as needed
Method of Preparation
Blend guava by adding 1 cup milk and strain and keep aside. It is not necessary to peel guava.
Peel mango and slice it.
In a blender add mango slices, sugar, guava juice, ice cubes and milk. Blend well.
Serve chilled.

Sweet Snack


I wasted my 2 hours to name this dish, still I didn’t come up with anything so I am naming it as sweet snack, there was left over dosha batter and I just tried. It came out well.

Ingredients
Dosha Batter: 2 cups
Salt: needed
Baking Powder: ¼ tsp
Yellow color/turmeric powder: ¼ tsp
Oil for frying
Syrup
Sugar: ¾ cup
Water: ½ cup
Lemon Juice: 1 tsp

Method of Preparation
Add salt and baking powder in dosha batter and stir well.
Heat oil in a frying pan.
Take one eye/one hole coconut shell. Pour one full ladle batter into the coconut shell by holding with one finger at the hole.
Take the finger and circle it while dropping the batter into the oil, in a round coil shape.
Deep fry till both sides are done
Meanwhile prepare the syrup.
Mix sugar and water, boil in full flame till it reach one thread consistency.
Add lemon juice and switch off the flame.
When it almost cools, add the hot fried snack into the syrup. Coat it well in the syrup and let it be in syrup for 15 minute and take it out from the syrup.

Cluster Beans Mezhukkupuratti


Ingredients
Cluster Beans chopped: 2 cups
Onion chopped: 3tbsp
Green chilli: 2
Oil: needed
Salt: needed

Method of Preparation
Heat oil in a pan, add chopped onion.
When onion turns brown, add green chilli and chopped cluster beans.
Add salt and stir well and close with a lid.
Cook in low flame for 8-10minutes with frequent stirring.
Serve hot with rice.

Tuesday, October 25, 2011

Kumbalanga Thair Curry


Ingredients
Kumbalanga/Ash gourd: 250 gms
Chembu/ Cholocasia: 150gms
Turmeric Powder: ¾ tsp
Salt: needed
Green Chilli: 3
Curd/ Yogurt: 1 cup
Grated coconut: ½ cup
Shallots: 4
Cumin seeds: ¼ tsp
Mustard seeds: 1 tsp
Curry leaves: few
Oil: 2tbsp

Method of Preparation
Clean, wash and slice ash gourd and cholocasia.
Put into a cooking pot; add turmeric powder and green chilli.
Add salt and enough water, put the stove on.
Meanwhile grind the coconut by adding curd, shallots and cumin seeds.
When cholocasia gets cooked, add the grinded coconut paste and stir well.
When comes to boil, switch off the flame.
Heat oil in a pan, splutter mustard seeds and add curry leaves.
Transfer this to the prepared curry
Serve hot with rice.
Tips: If curd is not sour you can add 1 small tomato.

Chicken Fried Rice


Ingredients
Basmathi Rice: 2 cups
Cooked Chicken Pieces: 1 cup
Onion: 1 (thinly sliced)
Capsicum Chopped: ¼ cup
Carrot Chopped: ¼ cup
Green Peas Cooked: ¼ cup
Beans chopped: ¼ cup
Cauliflower Chopped: ¼ cup
Spring onion Chopped: ¼ cup
Butter: 5tbsp
Ghee: 1tbsp
Salt: needed
Pepper powder: required
Soy sause: 1tbsp
Red Chilli Sauce: 1 tbsp
Egg Scrambled: 1

Method of Preparation
Soak Basmati rice for 15 minutes.
Cook the rice by adding salt and 1tbsp ghee. Drain and keep aside. Do not overcook rice.
Heat 4tbsp butter in a pan. Sauté onion till it becomes transparent.
Then add all the chopped vegetables except spring oinion. Add salt and pepper powder.
Saute for 4-5 minutes. Then add the cooked green peas and chicken pieces.
Stir and then add the cooked rice to it.
Add soy sauce and chilli sauce. Stir well.
Add spring onion and scrambled egg.
Combine everything gently. Add 1 tbsp butter.
Close with an air tight lid and put in low flame for 10 minutes.

Fried Buns


Ingredients
Maida: 2 cups
Eggs: 2
Warm Milk: as required to make dough
Sugar: ½ cup
Salt: a pinch
Cardamom powder: ½ tsp
Baking Powder: 1 tsp
Ghee/ butter: 1 tbsp
Oil: for frying
Method of Preparation
Mix maida, baking powder, salt, sugar and cardamom powder.
Then add eggs and mix well
Knead by adding milk, to make smooth dough (consistency of chapathi dough). Apply ghee over it and keep aside for 2 hours.
Take small balls out of it and flatten a little, or you can roll the whole dough in 1 ½” thickness and cut into small circles.
Deep fry in oil in low flame till both sides turns brown.
Serve hot with tea.

Monday, October 24, 2011

Unakka Meen Curry

Ingredients
Unakka meen/ Dried Fish: 150 gm
Tomato: 1
Tamarind: lemon sized ball
Chilli powder: 1 tsp
Turmeric Powder: ¾ tsp
Salt: needed
Grated Coconut: 1 cup
Shallots: 2
Curry leaf: few
Method of Preparation
Take tamarind pulp from it by soaking in ½ cup water for 15 minutes.
In as cooking pot add tomato, ½ cup tamarind pulp, chilli powder, and turmeric powder, salt and add 2 cups water and put on flame.
When the gravy comes almost 1 ¾ cup, add unakka meen.
When the fish gets cooked, add the grinded coconut by adding shallots.
When it comes to boil switch off the flame and add curry leaves.
Serve with rice.