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Showing posts with label dishes. Show all posts
Showing posts with label dishes. Show all posts

Monday, December 2, 2013

Oats Puttu / Oats Steam Cake


INGREDIENTS:
  • Oats - 2 cup 
  • Grated Coconut - ½ cup
  • Salt - to taste
  • Water - as required to make the powder wet.
PREPARATION METHOD:
  • Blend oats in a mixer to make it powder.
  • In a heavy  bottomed pan add the  powder, stir continuously and roast lightly for 5 minutes.
  • Allow the powder to cool.
  • Sprinkle water in to flour little at a time and mix the flour. 
  • Repeat sprinkling water till the flour is wet.
  • Blend the flour mix in a blender for a minute so that the flour mix becomes soft.
  • Place a pot shapped utensil  or a pressure cooker on the stove. 
  • Fill half the utensil with water and boil the water.
  • Place a puttu maker on the top of the utensil.
  • Now its time to put the flour mixture into the puttu maker.
  • Put a spoon full of  grated coconut first, then fill the flour mixture till the half of the maker.
  • Again a spoonful of coconut on it then fill it up with the flour mix .
  • Finally put a layer of  coconut on the top of it.
  • Steam in a vessel for 5-6 minutes and serve hot.

Recommended Combination: Oats Puttu can be served hot with Kadala curry / Payar Curry  / Pappadam

Tuesday, September 4, 2012

Beetroot Halwa



A variety dessert prepared by using Beetroot.

INGREDIENTS:
  • Grated Beetroot -2 cups
  • Milk - 2 cup
  • Sugar - ½ cup to 3/4 cup  (or as needed)
  • Ghee - 3 tbsp
  • Cardamom powder - ¼ tsp 
  • Almond slices - few
  • Pista slices - few
PREPARATION METHOD:
  • Heat ghee in a Pan.
  • Add the grated beetroot and saute on medium heat for 5 minutes.
  • Add milk and cook till the milk gets completely absorbed.
  • Add the sugar and stir well.
  • Add the cardamom powder and cook in low heat till the ghee oozes out.
  • Remove from fire and let it cool.
  • Garnish with almond slices and pista slices and cut it in a desired shape.

Friday, January 27, 2012

Rava Idli




Rava, usually used to prepare Upma can also be used to prepare delicious idli.

INGREDIENTS:
  • Roasted Rava - 1 cup
  • Curd - 1 ½ cup
  • Finely Chopped Ginger -  ½ tsp
  • Grated Carrot - 2 tbsp
  • Green Chillies - 2 nos
  • Mustard seeds - ½ tsp
  • Channa Daal - 1 tsp
  • Urad Daal - 1 tsp
  • Cashewnut - 10 nos
  • Ghee - 1 tbsp
  • Curry leaves - A few
  • Chopped corriander leaves -2 tbsp
  • Sugar - ½ tsp
  • Salt to taste

PREPARATION METHOD:
  • Heat ghee in the pan and fry cashewnut and take it aside.
  • Add mustard seeds and wait for them to splutter. 
  • Add channa daal, urad daal and fry it.
  • Add green chilies and chopped ginger and saute for a minute. 
  • Add rava, mix well and roast for a minute.
  • Remove from fire and add grated carrot, chopped corriander leaves, salt, sugar, curry leaves and curd and mix well.
  • Now the Idli batter is ready.
  • Grease the idli mould with oil.
  • Put fried cashewnut in the center of each idli mould.
  • Pour the batter in the mould .
  • Steam the vessel for about 10 - 12 minutes.
  • Turn off the stove and let it cool.
  • Remove the idlis from the mould and serve.

Recommended Combination: Serve with Chutney or sambar.



Wednesday, April 28, 2010

Cabbage Mutta Thoran / Cabbage Egg Thoran



Cabbage Thoran is a very popular side dish in South India.
Egg can be used as a combination item to prepare Cabbage Mutta thoran which is a dry dish too.

INGREDIENTS:
  • Egg - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Cabbage-2 cup
  • Green Chilly(Chopped) - 3 nos 
  • Grated coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside. 
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly and saute well till the Onion turns transparent.
  • Add Cabbage and saute for 2 - 3 minutes.
  • Cover the Pan and cook the cabbage well.
  • Add the grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Cabbage Mutta Thoran can be served hot with Rice / Chappathi

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

Carrot Mutta Thoran / Carrot Egg Thoran



Another form of thoran using carrot and Egg mixed with grated coconut.

INGREDIENTS:
  • Eggs - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Carrot-2 nos
  • Green Chilly(Chopped) - 3 nos 
  • Grated coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside. 
  • Cook the carrot along with turmeric powder and salt in little water.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly and saute well till the Onion turns transparent..
  • Add cooked carrot and saute for 2 - 3 minutes.
  • Add the grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Serve hot with 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.


Diamond Cuts






Diamond cuts are polular tea time snack. We can easily prepare this by adding fried maida cuts into sugar syrup.

INGREDIENTS:
  • All Purpose Flour/ Maida - 1 cups
  • Hot Water - ½ cup
  • Butter or oil - 1 tsp
  • Sesame seeds - ½ tsp
  • Sugar - 1 cup
  • Salt - a pinch
  • Oil - for frying.

PREPARATION METHOD:
  • Mix Oil or Butter, Salt and Flour.
  • Slowly add warm water.
  • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
  • Make the dough into Small balls and roll as Chappathi.
  • Cut this into small diamonds.
  • Heat oil in a Pan.Deep fry these pieces till golden colour.
  • Remove from Oil and let it cool.
  • Dissolve Sugar in 1  ½  cups water.
  • Boil this syrup in a vessel, stirring constantly till one-thread consistency is reached.
  • Add fried diamond cuts into it and stir them well.
  • Allow them to cool.
  • When it completly cools store them in tight conatiners.
Recommended Combination: Serve with Tea or Coffee.




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.

Carrot Halwa



Carrot Halwa is a dessert prepared using grated Carrot cooked with Milk, Ghee and Sugar.

INGREDIENTS:
  • Grated Carrot -2 cup
  • Milk - 2 Cups
  • Sugar - ½ cup
  • Ghee - 3 Tbsp
  • Cashewsnuts - 12 nos
  • Cardamom powder - pinch

PREPARATION METHOD:
  • Heat ghee in a Pan.
  • Lightly fry cashewnut and remove from ghee.
  • Add the grated carrots and stir fry on medium heat till the carrots change the colour.
  • Add milk and cook till the milk gets completely absorbed.
  • Add the sugar and stir well.
  • Add the cardamom powder and cook in low heat till the ghee oozes out.
  • Remove from fire and let it cool.
  • Garnish with fried Cashew nut and cut it in a desired shape.