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Showing posts with label foods. Show all posts
Showing posts with label foods. 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.

Saturday, June 9, 2012

Cheera Thoran / Spinach Stir fry



Cheera / Spinach Thoran is a simple and nutritious dish which is good for health.

INGREDIENTS:

  • Finely Chopped Red Spinach (chuvanna cheera) - 2cups
  • Grated coconut - ½ Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Rice - 1 tsp
  • Garlic - 1 nos
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Oil - as needed
  • Salt - to taste


PREPARATION METHOD:

  • Heat Oil in a pan.
  • Add Mustard seeds and Red chilli and let it splutter.
  • Add Rice and fry it.
  • Once rice becomes crispy add Spinach / Cheera,salt,turmeric powder.
  • Cover the pan and cook for 2 mins.
  • Crush Coconut,Garlic and chilly powder and add to it.
  • Mix well and slow down the flame and stir well till the water dries up completely.
  • Remove from fire.

Recommended Combination: Serve hot with Rice.

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, January 18, 2012

Bread Bajji





Bread Bajji is a quick and easy tea time snack.

INGREDIENTS:

  • Bread slices - 4 nos
  • Finely Chopped Corriander Leaves - 2 tbsp 
  • Gram flour(kadala mavu / Besan Flour) - 1 cup
  • Chilly powder -½ tsp
  • Turmeric powder - ¼ tsp
  • Asafoetida -  ¼ tsp
  • Water -required to make batter
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:

  • Cut the edges of bread slices and cut it diagonally.
  • Mix Water,Salt,Chilli powder,Asefodia, Turmeric powder, Corriander leaves and Flour to make batter(dosa batter consistency).
  • Heat oil in a pan.
  • Dip each pieces into the batter and put into the hot oil.
  • Fry till both the sides turn golden brown. 


Recommended Combination: Serve hot with Tea or coffee


Thursday, December 29, 2011

Bread Toast



Bread Toast is a simple and quick snack.

INGREDIENTS:
  • Bread Slices - 2 
  • Egg - 1 
  • Milk - 4 tsp
  • Butter - 1 tsp
  • sugar - ¼ tsp

PREPARATION METHOD:
  • Beat egg and sugar very well.
  • Add milk and beat again.
  • Take each slice, cut the edges 
  • Now cut them diagonally once.
  • Heat a pan with some butter in it.
  • Dip each piece in the mix and put it in the pan.
  • Add little butter on the top of each piece.
  • Cook it in medium heat .
  • Remove when both sides turn to a golden brown colour.


Saturday, December 24, 2011

Cheera Thoran



Cheera / Spinach Thoran is a simple and nutritious dish which is good for health.


INGREDIENTS:
  • Finely chopped green spinach (cheera) - 2cups
  • Grated coconut - ½ Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Rice - 1 tsp
  • Garlic - 1 nos
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Oil - as needed
  • Salt - to taste

PREPARATION METHOD:
  • Heat Oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add rice and fry it.
  • Once rice becomes crispy add spinach / cheera,salt,turmeric powder.
  • Cover the pan and cook for 2 mins.
  • Crush coconut,garlic and chilly powder and add to it.
  • Mix well and slow down the flame and stir well till the water dries up completely.
  • Remove from fire.
Recommended Combination: Serve hot with Rice.

Tuesday, December 20, 2011

Potato Bajji



 It is an easy to prepare Tea time snack. It is prepared by dipping the Potato in the batter and deep frying it.

INGREDIENTS:
  • Potato -2 nos
  • Gram Flour (besan)- ½ cup
  • Maida - 1 tbsp
  • Rice Flour -2 tbsp
  • Chilly Powder - ½ tsp
  • Asafoetida Powder - ¼ tsp
  • Baking soda - pinch (optional)
  • Salt to taste
  • Oil - for frying
  • Water- required to make batter

PREPARATION METHOD:
  • Mix the rice flour, maida, red chilli powder, asafoetida powder, salt to gram flour and mix well.(you can add baking soda to the flour if needed)
  • Add water to the flour mixture and make a smooth thick batter.
  • Heat Oil in a pan. 
  • Peel off the Potato skin and make thin slices of it.
  • Dip each slice into the batter and put into the hot oil.
  • Fry till both the sides turn golden brown. 

Recommended Combination: Serve hot with Tea or Coffee.

Tuesday, May 25, 2010

Cauliflower Bajji




Cauliflower Bajji is a simple dish prepared by dipping the Cauliflower in the batter and deep frying it


INGREDIENTS:
  • Cauliflower Florets - 20 nos
  • All purpose Flour(Maida mavu) - ½ cup
  • Pepper powder -¼ tsp
  • Turmeric powder -¼ tsp
  • Egg -2 nos
  • Water -4 Tbsp (required to make thick batter)
  • Salt to taste
  • Oil for frying
PREPARATION METHOD:
  • Beat the egg and keep aside.
  • Mix Egg, Water,Salt,Turmeric Powder,Pepper powder and Flour to make thick batter.
  • Heat oil in a pan.
  • Dip each florets in the batter.
  • Put slowly it into the hot oil.
  • Fry the bajjis until it turns golden colour.
Recommended Combination: Serve hot with Tea

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, 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

Tuesday, April 27, 2010

Vattayappam / Rice Cake


Vattayappam or Rice Cake is a main item in Kerala.
Rice - Coconut batter cooked in steam to prepare this item.

INGREDIENTS:
  • Raw rice flour -1 cups
  • Grated Coconut - 1 ½ cup
  • Cumin Seed - pinch
  • Cream of Rice (thari)/Rava- 1 tbsp
  • Ghee- ½ tsp
  • Yeast -½ tsp
  • Sugar- 5 tbsp
  • Salt - ¼ tsp 
  • Water

PREPARATION METHOD:
  • Lightly roast rice flour about 3 minutes.
  • Mix yeast with sugar in 5 Tbsp warm water and keep aside.
  • Grind Coconut and cumin seed to a fine paste.
  • Cook the cream of rice in little water by stirring continuously.
  • Mix rice flour, cooked cream of rice and yeast and knead into a soft dough. 
  • Add the coconut paste mix to the dough with little water and mix well. 
  • Add Salt and mix well to make a thick batter.
  • Grease ghee in a pan (steel plate) and pour the batter into it.
  • Steam it well in an idli steamer for 15 minutes.
  • Remove it from the steamer. 
  • Let it cool for sometime and remove from the pan.
Recommended Combination: Vattayappam / Rice Cake can be served hot with Chicken Curry / Chicken Stew / vegetable Kurma / Chicken Kurma / Kadala Curry

Saturday, April 24, 2010

Kinnanappam / Rice Cake


Kinnanappam is a sort of Rice cake cooked in steam.
The main ingredients are grinded boiled rice, coconut and jaggery.

INGREDIENTS:
  • Parboiled Rice- 1 cup
  • Grated coconut – 1½ cup 
  • Cumin seed - pinch
  • Jaggery - ½ cup
  • Ghee - 1tbsp
  • Salt - As reqd


PREPARATION METHOD:
  • Soak rice for atleast 4 hrs.
  • Grind Rice, Coconut and cumin seed to a batter(idli batter consistency).
  • Add Salt, Jaggery and ghee to the batter and mix well.
  • Grease some ghee in a pan (steel plate) and pour the batter into it.
  • Steam it well in an idli steamer for 15 minutes.
  • Remove it from the steamer.
  • Let it cool for sometime and remove from the pan.
Recommended Combination:Kinnanappam can be served with tea or coffee.

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.

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

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