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Showing posts with label easy recipe. Show all posts
Showing posts with label easy recipe. Show all posts

Thursday, April 22, 2010

Adapradhaman


Pradhaman stands first amoungst all dishes in a traditional Kerala Sadya.
Rice Ada can be used to prepare a very delicius Payasam, otherwise known as Ada Pradhaman or Rice Ada Poridge.

INGREDIENTS:
  • Rice Ada -200gm
  • Gaggery -500 gm/ 1 lb
  • Ghee - 4 tbsp
  • Cashew nut - 10 nos
  • Coconut cuts - 2 tbsp
  • Thick Coconut Milk - 2 cup
  • Sesame seed - 1 tsp
  • Cumin seed - 1 tsp
  • Raisin -2 tbsp

PREPARATION METHOD:
  • Add Ada to 3 cup of boiling water.
  • Cover the vessel and allow to remain for 15 minutes.
  • Wash Ada in cold water and drain it.
  • Put 2 tbsp ghee in a pan.
  • Add AdA in it and saute for 3 minutes.
  • Mix Jaggery in water till dilute it.
  • Filter jaggery and add the jaggery to Ada and saute it. 
  • Once the Ada cooks in jaggery, add coconut milk.
  • 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:usually in Sadya Ada Pradhaman is served with Pappadam and Pazham.

Tuesday, April 20, 2010

Muringaila Thoran / Drumstick leaves Thoran



Drumstick Leaves or Muraingaila thoran is a dry dish which is very nutritious. It is a good side dish for rice.

INGREDIENTS:
  • Drumstick leaves - 2cups
  • Grated coconut - 1 Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Rice - 1 tsp
  • Garlic - 2 nos
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Oil - as needed

PREPARATION METHOD:
  • Detach the leaves from the stem and chop it very nicely.
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add rice fry it.
  • Once rice becomes crispy add drumstick leaves, salt, turmeric powder.
  • Sprinkle water and cover the pan and cook for 10 mins.
  • Crush Coconut, garlic and chilly powder together and add to it.
  • Mix finely and slow down the flame and cook it for 2 mins.
Recommended Combination: Muraingaila thoran can be served hot with Rice.

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

Capsicum Mutta Thoran / Capsicum Egg Thoran



Capsicum and Egg can be used to prepare delicious thoran.

INGREDIENTS:
  • Eggs - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Capsicum -1 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.
  • 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 chopped Capsicum, turmeric powder, salt and allow to cook.
  • Add 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 / Chappathi

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

Gothambu Dosa / Wheat Dosa


Wheat batter can be used to make delicious dosa. You can add chopped green chilly to make it a little spicy as described in the following recepie.

INGREDIENTS:
  • Wheat powder - 1 cup
  • Water - 1½ cup
  • Finely Chopped Onion - 3 tbsp
  • Finely Chopped Ginger - ½ tsp
  • Chopped Green Chilly -2 nos
  • Curry leaves -few
  • Salt - to taste

PREPARATION METHOD:
  • Mix all the ingredients to make a dosa batter.
  • Heat a Frying Pan.
  • Pour one spoon full of batter on the pan.
  • 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.

Pottukadala Chutney / Split dalia Chutney



A variety form of Chutney which can be served with Dosa, Idly or Vada

INGREDIENTS:
  • Grated coconut - 1 Cup
  • Dalia or pottukadala - ¼ cup
  • Shallot - 1 nos
  • Green Chilly -  2 nos
  • Mustard seeds - 1 tsp
  • Red Chilly - 2 nos
  • Salt - to taste
  • Coconut Oil-1 tsp
  • Curry Leaves -few

PREPARATION METHOD:
  • Grind coconut, dalia, shallot, green chilly into fine paste.
  • Heat oil in pan.
  • Add mustrard seeds and red chillies into it, allow to Splutter.
  • Pour the paste and salt into it,mix well and allow to boil.
  • When it starts boil,turn off the stove and add curry leaves.
Recommended Combination: Serve with Dosa / Vada


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.


Vegetable Cutlet


Vegetable Cutlet is made using mashed potatoes, and mixed vegetables fried in oil with a layering of bread crumps. This is easy to cook and very tasty tea time snack.

INGREDIENTS:
  • Potato (large) - 2 nos
  • Chopped Vegetables (Carrot, Beans, Green Peas) - ½ Cup
  • Chopped Onion - 1 cup
  • Bread Crumps - 2 cup
  • Ginger Paste - 1 tsp
  • Garlic paste - 1tsp
  • Garam Masala Powder - ¼ tsp
  • Chilly Powder - ¼ tsp
  • Corriander Powder - ¼ tsp
  • Turmeric Powder - ¼ tsp
  • Maida - 2 tbsp
  • Salt - To Taste
  • Oil - For Frying

PREPARATION METHOD:
  • Cook Potato, peel the skin and mash it well.
  • Steam Chopped vegetables for 2-3 minutes.
  • Heat 1 tbsp oil in a pan.
  • Put Chopped Onion, Ginger paste and saute well.
  • Put Chilly Powder, Corriander Powder, Turmeric Powder, Garam Masala Powder and saute for a mintute.
  • Add Steamed vegetables, Salt and mix well.
  • Remove from fire after a minute.
  • Mix Mashed Potato with the sauted mix well.
  • Make small balls from this mix and flatten them.
  • Heat oil in a pan.
  • Mix little water with Maida in a bowl.
  • Dip the flattened patties in it and roll them in bread crumps.
  • Slide each of the pattiesin to hot Oil and fry them till it turns golden brown on both sides.
Recommended Combination: Serve hot with Tomato Sauce


Ethakka Upperi


Banana chips is a popular Snack in Kerala and known as 'upperi' .
For Upperi Banana roundly sliced and fried in coconut oil.These chips are crispy and tasty.

INGREDIENTS:
  • Raw Bananas - 6 nos
  • Turmeric Powder -¼ tsp
  • Salt water- to taste
  • Oil for frying 

PREPARATION METHOD:
  • Peel bananas and put them in turmeric water.
  • Slice the Banana in thin Round shape.
  • Heat Oil in a pan.
  • When it boils, Put the slices slowly into the oil.
  • Stir until fully cooked and crisp.
  • Sprinkle salt water on the Chips.
  • Cool and store them in an airtight container.

Uzhunnu Vada



Vada is a popular tea time snack in souther part of India. It is made using ginded Uraad Daal with chopped Ginger, Green Chilly and Curry leaves fried in oil and served hot with Chuttney.

INGREDIENTS:
  • Urad dal - 2 cups
  • Finely chopped shallots - 10 nos
  • (or Finely chopped Onion - 1 nos)
  • Finely chopped Green chilies - 4 nos
  • Finely chopped Ginger - 1 tbsp
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Soak urad dal for 5 hours.
  • Grind Urad dal with little water.
  • Add chopped green chilies, Shallot, ginger, curry leaves and salt and mix well.
  • Heat Oil in a pan.
  • Dip the hands in the water and take some paste and place it on the palm of the left hand and flatten it.
  • Make a hole in the centre and Slide the Vada into hot oil.
  • Fry till both the sides are crisp and golden brown.
Recommended Combination: Serve hot with Chutney.

Ulli Bajji



Ulli Bajji is a popular tea time snack.It can be easily prepared.
Ulli Bajji is a simple dish prepared by dipping the sliced Onion in the batter and deep frying it

INGREDIENTS:
  • Finely Chopped Onions - 1 cup
  • Finely Chopped Corriander Leaves - 3 tbsp 
  • Gram flour(kadala mavu) - ½ cup
  • Chilly powder -1 tsp
  • Asafoetida - ¼ tsp
  • Water -required to make batter
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Mix Water,Salt,Chillipowder,Asefodia, Onion, Corriander leaves and Flour to make a thick batter.
  • Heat oil in a pan.
  • Pour a spoon of the batter into the hot oil.
  • Fry the bajjis until it turns golden colour. 
Recommended Combination: Serve hot with Tea



Parippu Vada



Red gram is a protein rich staple food. It is easy to digest.
Parippu Vada is a deep fried snack.

INGREDIENTS:
  • Red Gram or Toor daal - 1 cup
  • Finely chopped Shallot - 7 -8 nos
  • Finely chopped Ginger - 1 tbsp
  • Red Chilly - 3 nos
  • Curry Leaves - 1 stem
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Soak daal for 3 hours.
  • Wash and Grind the Daal.
  • Mix Chopped shallot,Chopped Ginger,Red chilly,Curry leaves and salt with Grinded daal.
  • Heat oil in a pan .
  • Take small amount of the mixture and make a ball. 
  • Flatten the ball in to a round shape using hand.
  • When the oil is hot put each one slowly and fry both sides to a golden brown colour.
Recommended Combination: Serve hot with Black Coffee or Tea

Pakkavada


Pakkavada is a spicy tea time snack prepared by making the batter ribbony using Seva press and deep fried in Oil.

INGREDIENTS:
  • Gram flour - 2 cups
  • Rice Powder - ¼ cup
  • Red chilli powder - ¼ tsp
  • Pepper Powder - ½ tsp
  • Garlic Paste - 1 Tbsp
  • Asafoetida powder- ¼ tsp
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Mix the flour with Rice Powder, Chilli powder, Asafoetida powder, Garlic paste, Pepper powder and Salt.
  • Knead the dough using hot water.
  • Press it through the mould of a seva press into hot oil and fry it till golden brown.
  • Remove from Oil.
Recommended Combination: Serve with Tea or Coffee.