Vegetable Kurma

Ingredients

Carrot-1(cubed)

Potato-1(cubed)

Peas-1/2cup

Beans-1/2cup(chopped)

Cauliflower florets-1/2cup

Big onion-1/2(finely chopped)

Tomato-1(chopped)

Ginger -garlic paste -11/2tsp

Green chilly-1(chopped)

Chilly powder-1/2tsp

Turmeric powder-1/4tsp

Coriander powder-1tsp

Garam masala-1/4tsp

Salt-to taste

Coconut milk-1cup

Curry leaves-few

Coriander leaves-chopped

Mustard seeds-1/4tsp

Method

Pressure cook all the vegetables except peas by adding 1/4cup of water and salt . Cook the peas separately . keep them  a side.U can use oven also to cook vegetables….Heat oil in a kadai and splutter mustard seeds..Add green chilly and curry leaves ..Saute for few seconds and add chopped onion , ginger-garlic paste and salt …Saute well till the onion become brown in colour …Now add turmeric powder,chilly powder,coriander powder and saute for 1 minute..Then add chopped tomato ,mix well and close the kadai with a lid for 2 minute…By this time tomato will be cooked ..Now add the cooked vegetables , mix well …Add  coconut milk and bring to boil stirring continuously  ….Finely add the garam masala and coriander leaves…..So  the very tasty  vegetable kurma is ready to serve …. Its a good combination with chapathy ,idiyappam,palappam etc..

Note

If u want u can add cashewnut paste instead of coconut milk…

Koottucurry

Ingredients

chick peas(black or white)-1/2 cup

(soak over night and wash properly)

Sweet potato-1(diced) optional

Pumpkin- small piece(diced)

Green plantain-1(diced)

Elephant yam (cheana)-1/4cup(diced)

(U can add variety of vegetables according to ur choice like carrot ,potato )

Grated coconut-11/2

Dry red chilly-4

Curry leaves

Salt -to taste

Jaggery/sugar -according to ur taste

Cumin seeds-1/4tsp

Mustard seeds-1/4tsp

Turmeric powder-1/2tsp

Chilly powder-1/4tsp

Pepper powder-1/4tsp

Coconut oil-3Tbsp

Method

Cook all the vegetables separately along with turmeric powder and salt (3/4th cooked)…Keep that a side…In a blender add grated coconut(1/2) ,dry red chilly(2) , 1/4tsp of cumin seeds along with 2tsp water and grind ..Don`t grind so finely( 3/4th)… Keep that also aside ..

Take a kadai and add 2Tbsp of coconut oil .. In to that add the cooked vegetables one by one ..Then add chilly powder ,pepper powder and jaggery or sugar (if u dont want ur koottucurry to be sweet avoid this) and mix carefully ….Then add the coconut paste and salt ,and allow to boil ….When done remove the curry from the flame …

In another kadai heat 1Tbsp of coconut oil and add red chilly (splits) ,then add mustard seeds and when it splutter add curry leaves ..Now add grated coconut(1) and stir well and roast it till golden brown colour ..When the brown colour occurs pour the curry to this roasted coconut and mix well ….And close the kadai with a lid for few minutes..So now the koottu curry is ready to serve …

Vishu Kanji/Vishu Katta

Wish u all a very Happy and prosperous Vishu ….Here i am sharing the recipe of our traditional vishu kanji …Some people call it as vishu kanji and some as vishu katta…We cant celebrate vishu without vishu kanji and vishu kani…In the day of vishu after seeing the vishu kani early in the morning we used to have vishu katta as breakfast ….So Enjoy a great vishu …..

Ingredients

Raw Rice -2 1/2cup( unakkalari,the rice which we used to make palpayasam) if u dont get unakkalari u can use raw rice (pacha ari which we used to make idly)

Grated Coconut-5

Salt-to taste

Cumin seeds-1/2tsp

Cooking Time-1 hour

Method

Take a blender and grind the grated coconut along with water …. Extract coconut milk(thick onnam palu) and filter it (3 cup).

Take the cumin seeds in hand and just rub the seeds with the fingers and add this to the coconut milk d keep it aside …

Now add some more water and grind again and extract thin coconut milk(8 1/2cup).

Wash the rice properly and keep it aside..Heat the uruli or big thick bottomed vessel(if u have nonstick kadai its best) ….Then add the 2nd coconut milk and bring it to boil in medium flame.Stir occasionally for not to curdling the milk .

When it began to boil, pour the rice into it,close the vessel with a lid and cook well.

When its 1/2 cooked add the salt …Don`t forget to stir occasionally. ..So when the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds ..

..Stir continuously till the rice is cooked and become a thick gravy .Stir carefully coz the water in the milk began to crackle .By this time the oil is begin to come out from vishu katta ….

So when its done take it from the kadai or uruli and pour into steel plate or banana leaves and fill it fully (if u have banana leaves use that only ..(the vishu katta will be more tastier )…With a banana leaf or a spatula wipe the top portion and make it even..

.When cool cut into pieces..

Serve it with cashew nut curry

http://curryworld.wordpress.com/2008/03/19/cashew-nut-currykasuandi-curry/

or jaggery syrup(sharkara paani)

Note

Here i wrote the exact amount of ingredients of vishu katta …So if u follow the same amount of ingredients u will definitely get a nice vishu katta..

Beetroot Pachadi

 

Ingredients 

 

Beetroot-1cup(grated)

Cumin Seeds-1/4tsp

Water-1/2cup

Curry Leaves-1 string

Green Chilli-1

Mustard seeds-1/2tsp

Curd-1cup

Salt-to taste

Coconut Oil-1tsp

Dry Red Chilli-1

 

Method

Chop or grate beetroot finely.

Cook by adding 1/4 cup of water and salt in medium flame.

If u r using a cooker 4 whistle is needed.

When cool open the lid and keep aside.

Now grind cumin seeds,1/4 tsp of mustard seeds ,green chilli, 2 no of curry leaves and enough water.

Grind very finely .

Add this ground paste to the cooked beetroot and mix well..

Allow to boil in low heat .

Now pour 1cup of thick curd to the blender and just blend  .

No need to make buttermilk consistency.. We want to remove the lumps in the curd ..

Pour this to the gravy and mix well and cook for 1 minute for 1 minute by stirring continously..

Then remove from the heat ..Check the salt .

Finally splutter mustard seeds,dry red chilly and curry leaves .

Add this to the curry and mix well..Cover with a lid for few minutes b4 serving ..

 

Love 

Veena

Injimpuli/Tamarind-Ginger Hot Sauce

Injimpuli is one of kerala`s traditional recipe ..It has an important place in sadya .No sadya is complete without Injimpuli..So true isn`t it?..In thrissur side we make injimpuli which is sweet and sour in taste but in other areas they make inji curry without adding jaggery …So here I am sharing Injimpuli recipe with u in this Vishu occasion….Wish u all a very happy and prosperous Vishu..

Ingredients

Fresh Ginger-1/4kg(finely chopped)

Tamarind-3 lemon sized (soaked in water )

Coconut Oil-5tbsp

Turmeric Powder-1/2tsp

Salt -to taste

Chilly Powder-1  tsp

Mustard seeds-1/2tsp

Curry Leaves-2strings

Small onion-3(chopped)

Dry Red Chilly-3(chopped)

Green Chilly-4(finely chopped)

Jaggery(Sharkara)-according to ur taste

Method

Peel the ginger and cut into long pieces and chop finely…Or if u have chopper ,chop finely using that.Pour the finely chopped ginger into salt water and keep it for 10 minutes..After that wash properly and drain it ..After draining ,heat   coconut oil in a kadai and add the ginger and fry it …Fry till it become  light  golden brown colour…Drain them and keep aside for cooling ..Then take a blender and crush the fried ginger and keep that aside…If u like to bite the ginger then no need to crush the fried ginger .Soak tamarind in one cup of hot water for 15 minutes and extract the juice . Filter it and keep it aside..If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and pour the tamarind juice into that along with salt,chilly powder and turmeric powder.  mix well ..Bring to boil ..Simmer and cook for 30 minutes or until the raw smell of the tamarind goes. By that time the gravy will be semi medium thick..

Take the jaggery in a bowl ( some people like injimpuli to be sweet and some people not ..So take the jaggery according to ur taste) and add 1 cup of hot water and mix well …Now filter the jaggery water and keep that aside..(If u want u can omit jaggery )

Now heat remaining oil in a separate pan and add mustard seeds..When it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour …Pour this mixture to the cooked tamarind water…Now add the crushed ginger and jaggery water ,lower the flame and allow it to boil well…Boil till it become a semi medium thick liquid…(add hot water if it became too thick)Check the salt and jaggery .If u need add more according to ur taste.. ….Injimpuli gets thicker when it cools down..

So now the tasty injimpuli is ready to serve…After cooling transfer into glass container and u can keep it in the fridge for long ..

Love

Veena

Pineapple Pachadi

One of my all time favourite is pineapple pachadi ..I can`t imagine a sadya without this sweet pachadi ….So when i bought pineapple thought of making this pachadi and sharing it with u..

Ingredients

Ripe Pineapple-1

 

 

Mustard seeds-1/4tsp

Chilly Powder-1/4tsp

Cumin seeds-1/4tsp

Turmeric Powder-1/4tsp

Green Chilly-1(slits)

Salt -to taste

Sugar-2tbsp

Curry Leaves-2strings

Dry Red chilly-2(chopped)

Grated coconut-1/2

Curd-2Tbsp

Coconut Oil-1tsp

 

Method  

Peel the pineapple.. ..Cut out all the eyes carefully.Cut into slices..Remove the hard portion and cut into very small cubes. .Cook pineapple with green chilly,chilly powder ,turmeric powder ,salt and curry leaves in 1/4 cup of water..When the pineapple turns tender add the sugar and keep on stirring till it turns into a syrup.

Grind the coconut along with 1/4tsp of mustard seeds and cumin to a fine paste.

Now add the coconut paste to the cooked pineapple .Mix well and reduce the flame and cook for another 10 minutes..Take it off from the fire and add the yogurt and mix well.Check the salt.Heat coconut oil in a pan and add mustard seeds when it splutter add dry red chilly and curry leaves and pour over the pachadi..So now ur delicious pachadi is ready to serve ..

Note

If the pineapple is too sour u can adjust the sugar according to ur taste .. 

 

 

Love

Veena

 

 

 

 

 

 

Vermicelli Uppma

Ingredients

Vermicelli -100gms

Urad dal(uzhunnuparippu)-1tsp

Carrot-1/4cup(cut lengthwise)

Beans-1/4cup(chopped)

Cauliflower-6-7 small florets

Mustard seeds-1/2tsp

Green chillies-4 finely minced

Cashew nuts-25gms(fried and chopped)

Ghee-4tsp

Salt-to taste

Big Onion-1/2(finely chopped)

Water-2cup

Method

Heat 2 tsp of ghee and fry the vermicelli to golden colour..Heat 2 tsp of ghee in another pan and put mustard seeds and let them splutter.Then add urad dal and when the dal become light red put chillies,onion and fry them lightly..Then add the vegetables and saute for 2 minutes..Then add salt and water ..Allow it to boil ..Reduce the flame and put in vermicelli and keep stirring at regular intervals till the vermicelli is totally cooked and is quite thick..Now add fried cashew nut bits and remove from flame.It should be served with hot coconut chutney..Children love to have this with tomato sauce …

Easy Potato Stew

Ingredients

Potato-2

Ginger-1tsp(chopped)

Big onion-1(sliced finely)

Green chilly-2(chopped)

Curry Leaves-2 Strings

1st extract of coconut milk-1cup

Water-1/2cup

Garam masala-pinch(opt)

Salt -to taste

Small onion-3(slices)

Coconut oil-1 tbsp

Method

Extract thick coconut milk from grated coconut and keep that aside…Peel the potato and cut into small pieces..Then take a pressure cooker ..Add the potato along with water,salt,onion,ginger,green chilly and curry leaves…Cook it ..Mostly 1whistle is enough..Remove from the fire .Open the cooker when the pressure settles. Just mash the cooked potatoes and once again place the cooker on the fire and add the thick milk..Remove after 1 minute ..Don`t allow to boil …Check the salt…

Season with small onion and curry leaves  and serve hot ..Its a very nice combination with palappam …U can add garam masala if u want

Note

If u want u can season with chopped small onion and can sprinkle pepper powder and pinch of garam masala while cooking . The outcome should not be too thick …It should be semi- medium thick ..

Love

Veena

Pazhampori(ethapazham porichathu)/Banana Fritters

 

Pazham Pori

 

Ingredients

Refined Flour(Maida)-2cup

Ripe Banana-4

Sugar-4tbsp (as per ur taste)

Salt- a pinch

Oil-for frying

Fried Sesame seeds-1tsp (opt)

Turmeric powder-1/4tsp or one pinch yellow colour (opt)

Water-

Pazham Pori

Method

Peel and cut each banana into 4 pieces or if u want small pazham pori u can make it as 8 pieces .

For the batter ,in a blender add maid,sugar,salt,turmeric powder and enough water and blend nicely ..I did this to avoid lumps and to get a uniform batter..Then add fried sesame seeds into the batter and mix well..

..Check the sugar ..If u want more sugar add accordingly…The consistency  of the batter should be like dosa batter ..

Then dip each banana slice into the batter and place in to the hot oil ..Oil should not be too hot …Otherwise banana will burn as soon we dip into the oil..so be very careful about the temperature of the oil..Can fry 4-5 pieces at a time based on the size of ur kadai..

Fry both sides by turning the pieces upside down .Fry till it become light golden colour..

When ready transfer into a kitchen tissue to remove the excess oil..

Serve after 15 minutes …and enjoy ur pazham pori with hot tea…

NB: U can use wheat flour instead of maida to make a healthy pazham pori…

 

Pazham Pori

Love

Veena

 

 

Ripe Banana Fry/Nentrapazham Fry

We malayalees love the dishes made from ripe bananas…pazhampori is one of my favourite..banana fry is also one of the good recipe

Ingredients

Riped banana-2

Ghee-For frying

Sugar-2Tbsp

Method

Cut the banana into small pieces …Heat ghee in a pan ..Then fry the banana till it become golden brown colour ..Turn it and fry the other side also …When it ready sprinkle the sugar into the top of the banana…..Transfer into a serving plate ..Serve hot..