Search This Blog

Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts

Friday, December 30, 2011

Green Apple Thayiru / Green Apple Pachadi/ Green Apple with Curd



It is a variety pachadi. The distinct sweetness of the green apple along with the sourness of the curd gives it a unique taste.

INGREDIENTS:
  • Green Apple - 1
  • Finely chopped Onion - ½ cup
  • Green Chilly(roundly cut) - 2 nos
  • Corriander Powder - ½ tsp
  • Chilly Powder - 1 tsp
  • Fenugreek Powder - a pinch
  • Curd - 1 cup
  • Curry leaves - few
  • Salt to taste
PREPARATION METHOD:
  • Peel the Skin of the Apple and chop it nicely.
  • Mix all the ingredients together with curd.
Recommended Combination: Apple Thayiru can be served with Rice / Chappathi.

Monday, May 17, 2010

Manga Thayiru / Mango with Curd


Manga Thyairu / Mango in Curd is a variety side dish served together with rice. An easy and simple recipe to prepare.

INGREDIENTS:
  • Raw Mango - ½ mango
  • Finely chopped Onion - ½ cup
  • Green Chilly(roundly cut) - 2 nos
  • Corriander Powder - ½ tbsp
  • Chilly Powder - 1 tbsp
  • Fenugreek Powder - a pinch
  • Curd - 1 cup
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Peel the Skin of the Mango and chop it nicely.
  • Mix all the ingredients together with curd.
Recommended Combination: Manga Thayir can be served with Rice.

Wednesday, May 12, 2010

Manga Chammandi / Mango Chammandi


Manga Chammandi is a very popular side dish for several breakfast items and even as a side dish for rice.
It is very easy to prepare.

INGREDIENTS:
  • Raw Mango - ½ mango
  • Grated coconut - 1 cup
  • Pearl Onion - 1 no
  • Green Chilly - 2 nos
  • Curry leaves - 2 -3 leaves
  • Salt to taste

PREPARATION METHOD:
  • Peel the Skin of the mango and cut it into small pieces.
  • Grind all the other ingredients with mango without using water.
Recommended Combination: Manga Chammandi can be served with Rice.

Monday, May 3, 2010

Muringa ila Parippu Curry



Drumstick leaves or Muringaila can be combined with Parippu or Daal to make a simple, rich nutritious curry.

INGREDIENTS:
  • Toor Daal - 1 cup
  • Drumstick leaves -1 cup
  • Turmeric powder -¼ tsp
  • Chilly Powder - ½ tsp
  • Grated coconut -1 cup
  • Garlic -2 nos
  • Coconut Oil- 1tbsp
  • Curry leaves-a few

PREPARATION METHOD:
  • Detach the drumstick leaves from the stem.
  • Cook Toor Dal and drumstick leaves with Water, chilly Powder and turmeric powder in a pressure cooker for 2-3 whistle. 
  • Grind the coconut and garlic to a fine paste.
  • Add this paste to the cooked daal along with little water and salt.
  • Allow to boil. 
  • When it starts to boil, turn off the stove and add Coconut Oil and Curry leaves
Recommended Combination: Muringaila Parippu can be served hot with Chappathi / Rice / Poori

Thursday, April 29, 2010

Muringayila Curry / Drumstick leaves Curry



Drumstick leaves can be used to prepare a varities of dishes.
One amongst them is a curry (Muringaila Curry), which is very rich in Iron.

INGREDIENTS:
  • Drumstick leaves - 2 tbsp
  • Grated coconut -½ cup
  • Garlic -1 nos
  • Red Chilly -2 nos
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Coconut Oil- 1 tbsp

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Put the leaves in the oil and saute for a minute.
  • Grind the coconut and garlic to a fine paste.
  • Add this paste to the pan with little water and salt.
  • Allow to boil. 
  • When it starts to boil, turn off the stove.
Recommended Combination: Muringa ila curry can be served hot with Rice


Monday, April 19, 2010

Gothambu Puttu / Wheat Puttu



Gothambu Puttu / Wheat Steam Cake is a different variety of Puttu.
Use Roasted Wheat flour instead of Rice Flour which is used to prepare regular Rice puttu.

INGREDIENTS:
  • Roasted wheat flour -1 cup 
  • Grated Coconut -¼ cup
  • Salt - to taste
  • Water- as required to make the powder wet .
  • Puttu kudam (puttu maker)

PREPARATION METHOD:
  • Add salt to the roasted flour gently to make a mixture.
  • Sprinkle water in to flour little at a time and mix the flour. 
  • Repeat sprinkling water till the flour is wet.
  • Place a pot shapped utensil on the stove. 
  • Fill half the utensil with water and boil the water.
  • Place a puttu maker on the top of the utensil .
  • Put some grated coconut in it, and fill puttu maker with the mixture and put some grated coconut on the top .
  • Steam in a vessel for 10 minutes and serve hot
Recommended Combination: Gothambu Puttu can be served hot with Kadala curry / Payar Curry / Pazham / Pappadam

Tuesday, March 23, 2010

Asparagus Thoran



Asparagus has no cholestrol and is low in calories and sodium, a healthy source of vitamins and dietary fiber. Young shoots of Green Asparagus can be used to prepare delicious thoran as shown in this receipe.

INGREDIENTS:
  • Chopped Asparagus - 1cups
  • Grated coconut - ¼ Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Garlic - 1 nos
  • Cumin Seed -¼ tsp
  • Urad Daal - 1tsp
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Curry Leaves -few


PREPARATION METHOD:
  • Cook Asparagus with turmeric powder and salt in little water.
  • Crush Coconut ,Chilly powder,Garlic and Cumin seed and add to cooked Asparagus and mix it well.
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add urad daal and fry it.
  • Once Urad becomes brown, add Cooked Asparagus and Curry leaves.
  • Stir well and slow down the flame and cook it for 2 mins.
Recommended Combination: Serve hot with Rice




Soya Curry



This recepie shows how to use Soya Chunks to make a delicious Curry.

INGREDIENTS:
  • Soya Chunks- 1 cup
  • Diced Potato- ½ cup
  • Diced Capsicum- ¼ cup
  • Green peas(frozen) - ¼ cup
  • Chopped Beans - ¼ cup
  • Diced Carrot -¼ cup
  • Chopped onion -½ cup
  • Slit Greenchilly- 6 nos 
  • Ginger Paste- 1 tsp
  • Chilly Powder - ½ tsp
  • Corriander Powder-1½ tsp
  • Turmeric powder -¼ tsp
  • Aniseed powder - 1 tsp
  • Pepper powder -¼ tsp
  • Cinnamon -2 inch stick
  • Bayleaf -1
  • Cloves- 2 nos
  • Cardamom - 1 nos
  • Thick Coconut milk - 1 cup
  • Salt to taste
  • Oil -1 tbs 
  • Curry leaves-few

PREPARATION METHOD:
  • Soak soya chunks or in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • Squeeze the chunks out of water and keep aside.
  • Cut each balls into 2 pieces
  • Heat Oil in a pan and fry Cinnamon Stick, Cardamom, Bayleaf and cloves . 
  • Add Onion, Ginger Paste and Green Chilly until Onion becomes golden brown. 
  • Add Soya Chunks, Capsicum, carrot, peas, Beans, Potato and saute for 2 minutes.
  • Add turmeric powder, chili powder, coriander powder and saute till the raw smell goes.
  • Add salt and water,cover the pan and let it cook. 
  • When the Vegetables are cooked add Aniseed Powder and Pepper Powder and let it boil for 2 minutes.
  • Then add coconut milk and allow to boil. 
  • When it starts boil,put curry leaves and remove from fire
Recommended Combination: Serve hot with Chappathi / Appam / Rice

Ishtu



This is a simple delicious dish, popular in a traditional Kerala Sadya, which can be served on its own with Appam or Chappathi.

INGREDIENTS:
  • Diced Onion -1 nos
  • Diced Potato - 2 nos
  • Green Chilly(Slit) - 6 nos
  • Ginger(chopped) -1 tbsp
  • Thick Coconut milk - ½ cup
  • Coconut Oil - 1tsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Cook Onion, Potato, Chilly and Ginger along with salt and water.
  • When the vegetables cooks well, add Coconut milk and let it boil.
  • When it starts boil,turn off the stove and add Curry leaves and coconut Oil
Recommended Combination: Serve hot with Rice/ Appam/ Chappathi

Mutta Dosa / Egg Dosa



A variety non vegetarian dosa using Egg and rice batter.

INGREDIENTS:
  • Dosa batter - 1 cup
  • Pearl Onion(finely chopped) - 6 nos
  • Green Chilly(finely chopped) -3 nos
  • Eggs - 4 nos
  • Pepper powder -pinch
  • Chopped Curry leaves - 1 tsp
  • Salt to taste
  • Oil

PREPARATION METHOD:
  • Squeeze chopped Pearl Onion, Green Chily, Curry leaves and Salt with hand.
  • Add egg into it and beat well.
  • Add Pepper powder and mix well
  • Heat a Frying Pan.
  • Pour one spoon full of batter on the pan as thin as possible.
  • When dosa is half cook pour the Egg Mixture on to dosa. 
  • Pour some oil on it.
  • When egg is cooked, turn the other side .
Recommended Combination: Serve hot




Spicy Tomato Dosa



Spicy tomato dosa

INGREDIENTS:
  • Dosa batter - 2 cup
  • Tomato (chopped)- 2 nos
  • Onion (chopped) - 1 small
  • Chopped Garlic - 1 tbsp 
  • Red chilli powder - 1 tsp
  • Asafoetida powder- ¼ tsp
  • oil - 2 tbsps
  • Salt to taste

PREPARATION METHOD:
  • Heat oil in a Pan. 
  • Add onions and garlic and saute`till the onion turns transparent.
  • Add chopped tomatoes and saute well along with salt.
  • Add Chilly powder and saute for a minute.
  • Grind them into a paste.
  • Add asafoetida, turmeric powder and mix well.
  • Add tomato mix to the Dosa batter and mix well.
  • Heat a Frying Pan.
  • Pour one spoon full of batter on the pan as thin as possible.
  • Pour some oil on it.
  • When one side is golden brown and turn the other side . 
Recommended Combination: Serve hot with Chutney

Kadalapradhaman



Kadala payasam is prepared using kadala parippu, otherwise known as Channa daal with jaggery in coconut milk. Its a main item in sadya, especially in Kerala.

INGREDIENTS:
  • Channa daal(kadala parippu) -1 cup
  • Gaggery -2 cup
  • Ghee - 4 tbsp
  • Cashew nut - 10 nos
  • Coconut cuts - 2 tbsp
  • Thin coconut milk - 2 cup
  • Thick coconut Milk - 1 cup
  • Sesame - 1 tsp
  • Cumin seed - 1 tsp
  • Dry Ginger powder(chukku podi)- ¼ tsp
  • Cardamom powder - ¼ tsp
  • Raisin -2 tbsp
  • water - ½ cup

PREPARATION METHOD:
  • Cook Daal in a pressure cooker.
  • Mash the Cooked daal.
  • Put 2 tbsp ghee in a pan.
  • Add mashed daal in it and saute for 3 minutes.
  • Mix Jaggery in water till dilute it.
  • Filter jaggery and add the jaggery to daal and saute it. 
  • Once the daal cooks in jaggery and bubbles appear add  thin coconut milk and let it boil.
  • Add thick coconut milk and dry ginger powder, cardamom powder and stir well.
  • Turn off the stove.
  • Heat the remaing ghee in a pan.
  • Fry coconut cut in brown colour.
  • Fry cashew nut, raisin, cumin seed, sesame.
  • Add this seasoning to the payasam
Recommended Combination: Serve with Pazham and Pappadam.

Monday, March 22, 2010

Simple Vanilla cake



This is an easy to prepare simple vanilla cake without any topping.
Baking a cake at home can be as easy as follows.

INGREDIENTS:
  • All purpose flour -1 ¼ cup
  • Butter - 1 stick
  • Sugar - 1 cup
  • Salt -¼ tsp
  • Milk -½ cup
  • Egg -2 nos
  • Vanilla essence- ½ tsp
  • Baking powder - 1 tsp

PREPARATION METHOD:
  • Mix sugar and butter in a bowl. 
  • Add egg one at a time and beat well.
  • Put the baking powder and Salt to the flour and mix well.
  • Add the flour and milk in an alternate way.
  • Then add vanilla essence to the mixture and beat well. 
  • Preheat oven to 350 deg F. 
  • Grease the pan with butter.
  • Pour the batter into the pan.
  • Bake for 35 to 45 minutes in the oven.
  • Bake until a toothpick inserted in the center of the cake comes out clean.
  • Let it cool for 15 minutes and remove from pan.
Recommended Combination: with Tea or Coffee

Chakka Upperi


The Chakka Upperi is deep fried chakka chula in Coconut oil.These chips are crispy and tasty.

INGREDIENTS:
  • Jackfruit(cut into long pieces)
  • Oil for frying
  • Salt water

PREPARATION METHOD:
  • Heat oil in a pan.
  • When it boils, Put the sliced Jackfruit slowly into the oil.
  • Stir until fully cooked and crisp.
  • Sprinkle salt water on the Chips .
  • Cool and store in an airtight container.


Semiya Payasam



Semia Paayasam is made of fried Vermicelli cooked in milk and Cardamom powder, seasoned with fried Cashew nuts and Raisins.

INGREDIENTS:
  • Semiya/ Vermecilli - ¼ cup
  • Milk - 3 cups
  • Sugar - 1 ¼ cup
  • Water-1 cup
  • Ghee -2 tsp
  • Cardamom Powder- 2 pinch
  • Cashew nut - 10 nos
  • Raisins - 10 nos

PREPARATION METHOD:
  • Heat 1 tsp of ghee in a pan.
  • Fry raisins and Cashew nut and remove from the pan and keep aside.
  • Add one more tsp of ghee.
  • Add vermicelli and stir till it becomes golden colour.
  • Add water and 1 cup of milk to Vermicilli,let it boil and keep stirring occasionally.
  • Once the Vermicilli is half cooked add Sugar, Cardamom powder and remaining milk and stir the mix.
  • Reduce the heat, cover the pan and cook the payasam in low heat for 45 minutes.
  • Turn off the stove, add fried Cashewnut and Raisin and mix well.
Recommended Combination:Served hot or cold

Paalada Pradhaman



Paalada Pradhaman is yet another popular paayasam served during auspicious occassions in family.
It is made up of Rice Ada cooked in Milk with Sugar.

INGREDIENTS:
  • Rice ada(ready made) - ½ cup
  • Milk- 4 cups
  • Sugar- 1 cup
  • Ghee - 2 tsp

PREPARATION METHOD:
  • Soak rice ada in boiling hot water for 10 minutes and rinse them in cold water.
  • Heat a pan and add ghee.
  • Add Ada in to the ghee and saute for 2 minutes.
  • Add Milk and Sugar into it,let it cook and keep stirring occasionally.
  • Once the Ada is cooked, reduce the heat.  
  • Cover the pan and cook the payasam in low heat for 45 minutes.
  • (you can add cardamom powder if you like the taste)
  • Remove from fire.


Paal Payasam



Paal Paayasam is a popular one which is made of rice and milk. Its tasty and is made during auspicious occassions in the family.

INGREDIENTS:
  • Milk - 3 cups
  • Sugar - 1 ¼ cup
  • Raw Rice - 6 tbsp

PREPARATION METHOD:
  • Add Milk, Rice and Sugar in a Pressure cooker and stir well.
  • Close the cooker with the weight on it.
  • Cook the payasam in low heat for 1 - 1.5 hr.
  • Turn off the stove, open the cooker after 10 minutes we can see the payasam in Rose colour.
Recommended Combination: good to serve with sweet Boli.

Custard


Custard, a popular dessert item is prepared using fruits and custard mix. We can use any fresh nicely cut fruits while making this dessert.

INGREDIENTS:
  • Milk -2 cup
  • Custard powder- 2 tbsp
  • Chopped Fruits -1 cup
  • Sugar - ¼ cup

PREPARATION METHOD:
  • Apple, pear,Banana and Strawberry cut in to small pieces.
  • Mix Custard powder in ¼ cup cold milk and keep aside.
  • Boil remaining Milk with Sugar.
  • Add Custard milk and let it boil for few minutes.
  • Remove it from fire and let it cool.
  • Mix it with fruit and refrigerate and use. 
Recommended Combination:Served cold.

Crispy Rava Dosa



This preparation of Dosa uses Rava batter instead of Rice batter.

INGREDIENTS:
  • Rava - 1 cups
  • Rice flour -¼ cup
  • Maida /All-purpose flour- ¼ cup
  • Cumin seeds - ½ tsp
  • Finely chopped Ginger- 1 tsp
  • Finely chopped green chillies - 1 tsp
  • Curry leaves - few
  • Sesame Oil
  • Salt to taste
  • Water - 3 cups

PREPARATION METHOD:
  • Mix Rava, Rice flour, Maida, Cumin seed, Ginger, Green Chilly, Curry leaves, Salt and Water to make a dosa batter keep it aside for 30 minutes.
  • Heat a Frying Pan.
  • Take one Spoonful of batter and spread on the Pan starting from the Outside and finishing off in the middle.
  • Pour some sesame oil on dosa.
  • Turn the other side and cook both sides well.
Recommended Combination: Serve hot with Chutney.



Onion Uthappam



Uthappams are one of the South Indian breakfast. It can be make with left over idli or dosa batter.
Onion Uttapam is usually made with Onion and Chilli.

INGREDIENTS:
  • Dosa batter - 1 cup
  • Finely chopped Onion - 1 nos
  • Finely chopped Green chillies -4nos
  • Finely chopped Ginger -1 tbsp
  • Finely chopped Curry leaves / Corriander leaves-1 tbsp
  • Gingely Oil
  • Salt to taste

PREPARATION METHOD:
  • Heat 1 tsp of oil in a frying pan.
  • Spread a spoonful of the batter to a heated frying pan.
  • Sprinkle few chopped onions, green chilly, curry leaves / corriander leaves on top of the batter.
  • When the base is golden brown, turn the other side and cook well.
Recommended Combination: Serve hot with Chutney