Mushroom Kuruma

Ingredients

Mushroom-500gm

Green Chilly-2 slits

Ginger -Garlic paste-2tsp

Kashmiri chilly Powder-1tsp

Turmeric powder-1/4tsp

Big onion-2medium

Coriander powder-21/2tsp

Tomato-1 chopped

Grated Coconut-1/2cup

Cashewnuts-handful

Garam masala-1tsp

Curry leaves-1string

Coriander leaves-1/4cup

Salt -to taste

Water

Method

Cut each mushroom into 4 pieces ,wash properly and keep them aside

Heat oil in a pan .

Add finely chopped Onion(lengthwise),Ginger-garlic paste ,green chilly slits ,salt and curry leaves.

Mix well and saute them till the onion get light brown colour .

Add chilly powder,turmeric powder, and coriander powder Saute for 1 minute

Then add chopped tomato and stir well and cover the pan for 3 minutes in a low flame

Finally add the mushroom and garam masala

Check the salt

Add 1/2 cup of water,mix them well .

Cover and cook for 20 minutes in a low flame .

By this time  finely grind the grated coconut and cashew nuts together  by adding  little water.

When done add the fine ground  paste  and mix well.Boil the kuruma for 10 more minutes .

Remove from fire and sprinkle  some coriander leaves

Transfer in to a serving bowl

Click the link below to view the printable version

mushroom-kurma

Love

Veena

Kappa ishtu/Kollikizhangu Puzhukku

Ingredients

Kappa/Tapioca-1 root

Green chilly-1

Garlic Cloves-2

Turmeric powder-1/4tsp

Crushed Chilly-11/2tsp or Dry chilly-4

Shallots/cheriya ulli-10

Grated Coconut-2tbsp

Salt-to taste

Curry leaves-1string

Coconut Oil-

Method

Peel and cut the tapioca …

Clean and wash them properly

Boil water and then add the tapioca pieces and cook them

When  almost done add salt and stir ..

Then remove from fire  and drain them.Keep aside

Crush small onions ,crushed chilly or dry chilly ,green chilly,garlic together.

Heat oil in a pan ,splutter mustard seeds then add curry leaves

Now add the crushed ingredients and turmeric powder .

Saute them till the onion become brown in colour.

Add the grated coconut and saute for few more seconds.

Finally  add the  cooked tapioca pieces and mix and mash well ..

U can have this simply or serve with fish curry or mulaku chammanthy

Click the link below to view the printable version

kappa

Love

Veena

Simple Beetroot Vazhattiyathu

Ingredients

Beetroot -2(chopped finely )

Big Onion-1 chopped finely

Green Chilly-2 chopped

Curry leaves-1 string

Ginger -very small piece chopped

Salt -to taste

Mustard seeds-1/4tsp

Method

Cook the beetroot in a cooker by adding very little water and salt

Heat a pan splutter mustard seeds and then add the chopped onion,green chilly ,ginger  and curry leaves ..

Saute them until  it become translucent.

Then add the  cooked beetroot and mix them well .

Saute for another 2 minutes and remove from the fire ..

Now the beetroot is ready to serve .

Serve with rice ,curd and pickle …!!!Its a good combination

Click the link below to view the pritable version

beetroot

Love

Veena

Beetroot Poriyal

Ingredients

Beetroot-1

Small onion-2

Grated coconut-1/4

Crushed Dry Red Chilly-1/4tsp

Mustard seeds-1/4tsp

Curry Leavs

Oil-1Tbsp

Salt -to taste

Water-1/2 cup

Method

Wash the peeled beetroot and cut in to fine pieces…Cook beetroot in a cooker adding 1cup of water and salt…Mostly 3 whistle is enough..Open the cooker after 5 minutes.. .By that time take a blender and add grated coconut (1/4 th of one coconut ), chilly d small onion into it d just give a whip ..(We don`t need a fine paste..Only need to mix the coconut with chilly d onion …)..Now heat oil in a pan …Then add mustard seeds d curry leaves ..After popping up the mustard seeds add the coconut mixture and little bit of salt d saute well ..When the raw smell (of onion d chilly) goes add the cooked beetroot and mix well…Stir them for 2 minutes ..so now the beet root poriya isl ready to serve ….

Vegetable Uppuma

Ingredients

Roasted Semolina(rava)-2cups

Big onion -1/2(chopped)

Ginger-1tsp(chopped)

Green Chilly-1(chopped)

Carrot-1/2 finely chopped

Beans-1/4 cup

Cauliflower-1/4cup

Green peas-1/4cup

Curry leaves-10

Dry Red Chilly-2(chopped)

Mustard seeds-1/2tsp

urad dal(uzhnnu parippu)-1/4tsp

Salt-to taste

Water-31/2cup

oil-3Tbsp

Method

At first cook the green peas and keep that aside .Peal all the vegetables and cut into small size ..Wash them properly and keep them also aside..

Now heat oil in a kadai and add dry red chilly and mustard seeds and urad dal…Then add onion ,ginger,green chillies and curry leaves .. Stir well..Then add all the vegetables except green peas and salt .. Saute well for 10 minutes …After that add water 3 cups of water and close the kadai with a lid and bring to boil…With in this time the vegetables will be 3/4th cooked …(If u want u can add cooked vegetables also)..Now add the rava in a flow, stirring continuously to prevent lumps from forming.Cook for a few minute stirring all the while …Now check the salt and switch off the fire and close the kadai with a lid..After 10 minutes open the lid and again stir well…Now ur vegetable uppuma is ready to serve …

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 …

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

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 …

Paneer Thoran/Paneer With Green Peas

I happened to watch this recipe in a channel …So one day i tried this and came out well ….So thought of sharing with u also…

Ingredients

Paneer-1cup(grated)

Green peas-1/2cup

Green chilly-3(chopped)

Ginger-11/2tsp(chopped)

Cumin seeds-1/4tsp

Big onion -2(finely chopped)

Coriander leaves

Black pepper powder-1/2tsp

Coconut milk powder-25gm

Oil-2tsp

Salt -to taste

Method

At first soak the green peas overnight and after that wash properly and cook.Or u can buy frozen cooked peas.. Heat oil in a kadai..Splutter the cumin seeds..Then add chopped ginger and green chilly…Saute them for 1 min and then add finely chopped onion and salt …When the onion become transparent add pepper powder and again stir well…Then add chopped coriander leaves d cooked green peas and mix it…After that add the grated paneer and mix and stir well..Then finally add coconut milk powder and thoroughly mix with the paneer and peas .check the salt and pepper ..Add if needed..Saute them up to 3 mins ..A rare and tasty paneer thoran is ready