Green Peas Masala

Ingredients

Green Peas-1cup

Big onion-2

Tomato-1

Ginger-garlic paste -1tbsp

Chilly powder-1/2tsp

Coriander powder-2tsp

Turmeric powder-1/4tsp

Garam masala -1/4tsp

Green chilly-1

Curry leaves-1 string

Thick Coconut milk-1cup

Coconut oil-1tbsp

Method

Soak peas in water for at least 4 hours .(U can use fresh peas also)

After that pressure cook it by adding salt and water.

Heat oil in a pan .Add ginger -garlic paste and saute for 1 minute .

Then add sliced onion ,green chilly ,curry leaves and pinch of salt.

Saute them till the onion become light brown in colour.

Mix all the powders in 2tbsp of water and add this mix to the onion ..

Cook it until the raw smell goes.Now add tomato pieces and stir well ..

Saute them well until the oil began to separate .

Add cooked peas to this mix and stir well ..Allow to boil .

Finally add thick coconut milk to this and boil for 1 minute by stirring continuously .Check the salt

If  u dont want to add coconut milk u can omit this step.

Transfer this peas masala to the serving dish and decorate with coriander leaves.Serve with appam ,chapaty etc

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Easy Gobi Manchurian No-Fry Version

Ingredients

Cauliflower(Gobi)-1

Green chilly-4

Big Onion-3

Ginger-1small piece

Garlic-4pods

Capsicum-1

Spring onion-2tbsp

Coriander leaves-1/4cup(opt)

Soya sauce-3tbsp

Chilly sauce -1tsp

Tomato sauce-1tbsp

Sugar-1tsp

Vinegar-1tsp

Salt-to taste

Cornflour -1tbsp

Water-1tbsp

Oil-1tbsp

Method

Clean and wash the cauliflower florets in salt water .Keep them aside .

Heat oil in a non stick pan ..Add chopped onion,ginger ,garlic and green chilly together and saute ..Saute till the raw smell goes.

Then add the cauliflower and capsicum to this and mix well ..Add pinch of salt and stir ..Now close the pan and cook the cauliflower for 10 minutes .In between stir them (Sometimes there is a chance of sticking in the pan)

After 10 minutes take one piece and bite it and see ..If u want the gobi to cook more close and cook .

Or if its cooked then add soya sauce ,chilly sauce,tomato sauce ,sugar ,vinegar and spring onion one by one ..

Mix this properly ..Check the salt ,we are adding soya sauce so be careful in adding the salt.Then sprinkle cornflour mix (mix corn flour in water without lumps) to this and stir .

Finally add coriander leaves (opt).It gives a nice aroma to the manchurain and increases the taste too ..So I used to add that ..

If u don’t prefer omit this step.Allow the cauliflower manchurian to cook for 10 more minutes in low flame (to remove the raw smell and taste of cornflour )

So the simple and yummy Gobi munchurian is ready to serve .Garnish with green chilly and coriander leaves.(U can increase or decrease the no of chilly)

Serve with fried rice ,chapaty etc

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Tender Coconut Pudding(Karikku/Elaneer Pudding)

Ingredients

Tender Coconut-2

Gelatin-10gm

Coconut water-1cup

Milk-1/2cup

Sugar-2tbsp

Hot water-1/4cup

Method

Pour the gelatin in hot water and  allow to dissolve  completely by stirring it continuously .When done pour this mix  and sugar to the hot milk ,stir well and keep aside.

Remove coconut flesh from 2 coconuts.In a small jar finely blend the coconut flesh(1 1/2 portion of 2 ) by adding little amount of coconut water

Using a fork or spoon make the remaining coconut flesh to very small parts ..So finally mix gelatin- milk solution , coconut paste,coconut pieces and the remaining coconut water and stir well. Transfer this to the serving dish

and keep it  in room temperature for 1/2 and hour

Then transfer this to the fridge and keep for 2 to 3 hours ..

If u want this to ready soon keep the mix in the freezer for 10 minutes and then transfer to the fridge ..

If u want to set it in a mould then pour the solution to the mould and set .

Dip the mould into hot water for one to two seconds, and then invert a serving plate on top. Hold plate and mould firmly and invert, giving a sharp shake halfway round. Now lift off mould..So the  lovely and delicious coconut pudding is ready t serve ..If u want u can decorate with cherries ,coconut flesh or anything of ur choice

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Mango Shake

Ingredients

Ripe Mango(Alphonsa)-3

Sugar-3tbsp

Milk-3cup

Ice cubes-

Method

Peel and cut the mango into small pieces.Pour it in a blender.Blend well.Then add milk and sugar .If u r using cold milk no need to add ice ..Other wise add ice too..Grind well once again ..Transfer into a serving glass and serve chill.U can increase the amount of milk if u want the shake to be loose in consistency .Same with the amount of sugar also ..

Enjoy the simple but yummy Mango shake

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Cherupayar(Green Gram) Puzhukku

 

 

Ingredients

 

Green gram(cheru payar)-1cup

Dry red chilly-3

Green chilly-2

Small Onion-10

Garlic-1 pod(opt)

Curry leaves-1 string

Salt -to taste

Grated coconut-handful

Water-1/4cup

Coconut oil-2tbsp

Method

 

Soak the green gram for half an hour.

Wash it properly and  pressure cook  by adding 1/2 cup of water and salt .

One whistle is enough.Open the cooker after 10 minutes.If u feel that its not cooked enough cook for few more minutes.

For puzhukku green gram should be cooked well..

When its ready keep aside

Now crush red chilly,green chilly,garlic(opt) and small onion  together .Dont make them paste ..

Heat coconut oil in a pan.Add these crushed mixture and curry leaves .Saute till its raw smell goes.

When done add cooked green gram and mix well ..Check the salt .

Finally add grated coconut .Mix well .Cook for 2 minutes in low flame By that time all water left in the gram would be gone ..The puzhukku should be dry.

Then remove from the fire and transfer in to a serving plate.Garnish with curry leaves

Serve with Kanji ..Its a good combination

 

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Kadachakka(Breadfruit) Varuthu Arachathu -Thrissur style

 

Ingredients 

 Kadachakka(breadfruit)-1

Small onion(shallots)-10

Tomato-1(chopped)

Grated coconut-1/2

Green chilly-2

Fennel seeds-one pinch

Coriander powder-2tsp

Chilly powder-1tsp

Turmeric powder-1/4tsp

Curry leaves-2strings

Garam masala -1/4tsp(opt)

Salt -to taste

Shallots -3 sliced thinnly(for seasoning)

Curry leaves -1string(seasoning)

Water-2cup

Oil-2tbsp

Method

 

Clean and Peel the fruit .Remove the thick brown colour part .Cut into small cubes and put the pieces into salt water .Wash them properly .

Heat 1tbsp coconut oil in a pan ,add small onion(cut into 2 ) and saute .When it is done then add chopped tomato and cook ..

Add the kadachakka pieces into a cooker along with 1 1/2cup of water ,cooked onion tomato mixture ,curry leaves (1 string)and salt .Pressure cook .2whistle is enough..Try not to over cook it

In the same pan heat remaining oil and add grated coconut ,green chilly slits,fennel seeds and curry leaves ..Fry it till the coconut become light brown in colour.Lower the heat and add turmeric powder,chilly powder and coriander powder one by one .Saute till the raw smell goes from the powders.Remove from the fire and allow to cool(u can add garam masala also if u want )

Take a small blender and add this cooled coconut mix along with some water and grind .Make a very fine paste

Transfer this paste to the pan  along with 1 cup of water and allow it to boil .When the gravy began to boil add the cooked  kadachakka into this ..Check the salt ..U can add water if u need more gravy ..Allow this mix to boil for 10 minutes .

Now heat oil in a pan and add small onion slices.Fry them till golden brown .Add fresh curry leaves to this onion and pour the seasoning to the curry ..Close the pan for 10 minutes b4 serving .So the nadan kadachakka varuthu arachathu is ready to serve with rice ..

 

Enjoy…

 

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Thakkali Rasam/Tomato Rasam

Ingredients

Tomato-3 med

Green chilly-2

Cumin seeds-1/4tsp

Garlic-2pods

Chilly Powder-3/4tsp

Turmeric powder-1/4tsp

Pepper powder-1/4tsp

Asafoetida powder-less than 1/4tsp

Coriander leaves-1/4cup chopped

Salt -to taste

Tamarind-lemon size

Mustard seeds-1/4tsp

Oil-2tbsp

Method

Heat oil in a kadai

Splutter mustard seeds

Add chopped tomato into this and saute .

Stir well till the tomatoes are done

Now add turmeric powder and chilly powder

Saute until its raw smell goes

Make a fine paste of garlic,green chilly and cumin seeds

Add this paste to the tomato mix and saute

Saute for 2-3 minutes in low flame,add salt

Then add  coriander leaves,pepper powder ,asafoetida powder(kayam) to this and saute

If u want more garlic flavour u can add crushed garlic in this stage

Finally add tamarind water and 1 cup of water(Soak tamarind in 1 cup of hot water and drain)

Boil for few minutes

Check the salt

Remove from the fire ,add more coriander leaves  and close the kadai for few minutes ..

So tomato rasam is ready to serve

Serve with hot white rice and poriyal …. 

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Courtesy : Asianet Adukkala

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Idichakka or idiyanchakka Thoran(Tender Jackfruit )

Ingredients

Idichakka-1 small

Cumin seeds-1/4tsp

Ginger-1 small piece

Curry leaves-1 sting

Green chilly-2

Turmeric powder-1/4tsp

Salt-to taste

Small onion(Shallots)-5

Mustard seeds-1/4tsp

Grated coconut-1cup

Coconut oil-2tbsp

Dry red chilly- 2 (slits)

Method

Cut the jackfruit in to small pieces and after that de-skin them.Remove the stem ,top portion of the chakka if it is too hard..Then wash the pieces with salt .Pressure cook this along with water salt and turmeric ..2 whistle is enough.Open the cooker and remove the cooked chakka and drain them .Dont overcook the pieces.

In a small blender add grated coconut , green chilly ,ginger ,curry leaves ,cumin seeds,turmeric powder (one pinch ) ,shallots and salt .Just give  a whip ..Don`t make fine paste as we are making  thoran ..

Using ammikallu or mixi  crush the chakka pieces ..Mix the coconut mixture to the crushed chakka ..

Heat  coconut oil in a pan ,add dry chilly pieces ,them splutter mustard seeds and curry leaves.Finally add the coconut chakka mix and saute them in medium heat.Cover the pan for 2 minutes in low flame and cook..Then add fresh curry leaves  and 1 tsp of coconut oil to the thoran and saute for 1 more minute..Check the salt ..Remove from the fire

The traditional idichakka thoran is ready to serve …Serve with kanji or rice

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Pineapple Payasam- My 150th Post

Ingredients

Pineapple-2cup

Sugar-1/2cup

Medium thick coconut milk-3cup

Condensed milk-1/2cup

Sabudana (chowari)-1/2cup

Salt-a pinch
Dried ginger powder-2 pinch

Cardamom powder-1/4tsp

Ghee-1tsp(opt)

Cashew nuts-10(opt)

Yellow colour-2tsp (mix one pinch into 2tsp of water)

Method

Chop pineapple into fine pieces.

Cook them in 1 cup of water along with 2tbsp of sugar .

When cooled grind this cooked pineapple in to fine paste.

Take a deep bottomed pan ,add sugar to this pineapple paste and saute for 10 minutes

Cook sabudana in 2 cup of water (add sabudana in boiling water and cook).

Add  cooked  sabudana and yellow food colour to the pineapple paste .

Boil for 5 minutes.

Add one pinch of salt to balance the sweetness

Now add coconut milk to the pineapple mix and boil .Stir continuously

When it begin to boil add condensed milk to this (u can increase or decrease the quantity of sugar and condensed milk)

Switch off  the gas and add the cardamom powder and ginger powder

Close the pan for half an hour to keep the flavour of the payasam

If u want u can add cashewnuts  (fry them in ghee and add) and if the pine apple is not that ripe enough u can add 2 drops of pineapple essence into it .

So the tasty and delicious pineapple payasam is ready to serve

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Pachakkaya(Raw plantain) Mezhukkupuratty

Ingredients

Raw plantain-2

Dry red chilly -11/2tsp(crushed)

Curryleaves-1 string

Small onion(shallots)-10

Salt – to taste

Coconut oil-2tbsp

Water

Method

Cut the plantain into  small pieces.Wash them well with salt .

In a cooker add this pieces along with 1/4cup of water and salt ..

Pressure cook it ,one whistle is enough .

Open the cooker after 5 minutes .

Cut the shallots into fine slices ..

Heat oil in a pan .Add the onion slices ,saute for 2 minutes .Now add the crushed chilly and curry leaves into the onion .Saute them well until the raw smell of the chilly goes.

Now add the cooked kaya to this onion and mix well..Saute for few more minutes in low flame ..

So the tasty kaya mezhukku is ready to serve …

Click the link below to view the printable version

pacha-kaya

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