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Monday, August 13, 2012
Sunday, August 12, 2012
Muthira Thoran / Horse Gram Stir Fry
INGREDIENTS:
- Horse Gram / Muthira - 1 cup
- Grated coconut - 3/4 cup
- Cumin seeds- pinch
- Garlic pods - 2 nos
- Turmeric powder - ¼ tsp
- Chilly powder - ½ tsp
- Pepper Powder - ½ tsp
- Coconut Oil - 1 tbsp
- Curry leaves - A few
- Salt to taste
PREPARATION METHOD:
- Cook Muthira / Horse Gram in a Pressure cooker with Turmeric Powder and Water for 3 -4 whistle.
- Crush Coconut, Cumin seed, Chilly Powder, Pepper Powder and Garlic.
- Add the Coconut Mix to the cooked Gram / Muuthira and mix well.
- Add Curry leaves and Coconut Oil and stir for a minute and remove from fire.
Saturday, August 11, 2012
Ari unda / Rice Ladoo
Ari unda is a traditional snack in kerala.
INGREDIENTS:
- Parbolied Rice - 2 cups
- Jaggery(grated) - 3/4 cup
- Grated Coconut - 1 cup
- Salt water
- Wash the Rice and sprinkle little salt water.
- Roast the Rice in medium heat till it is crisp and golden brown.
- Remove from fire and let it cool.
- Grind the roasted rice to a coarse powder(like puttu powder).
- Add Jaggery and grated Coconut to the Rice powder and mix it well.
- Make small balls out of the mixture.
Beetroot Rice
INGREDIENTS:
- Basmathi rice - 2 cup
- Chopped Beetroot -1 cup
- Chopped Onion– 1 nos
- Green peas – ¼ cup
- Chopped Green chili - 3 nos
- Ginger Garlic paste - 1 tsp
- Cinnamon -2 inch stick
- Cloves- 2 nos
- Cardamom - 2 nos
- Salt to taste
- Ghee or Oil- 1 tbsp
- Raisins - 2 Tbsp
- Cashewnut - 10 nos
- Chopped corriander leaves
PREPARATION METHOD:
- Heat ghee/oil in a pan.
- Fry raisins and cashew nut and remove from the pan and keep aside.
- Add onion, green chili, ginger garlic paste and saute.
- Add chopped beetroot and saute for 2 -3 minutes.
- Add greenpeas, salt and saute for a few minutes.
- Heat 1 tsp of oil/ghee in a pan and fry cinnamon stick, cardamom and cloves.
- Add rice into it and fry for a minute.
- Add the vegetables in rice and mix it.
- Add 4 cups of water and salt and cook the rice and vegetables in low flame.
- Remove from fire and garnish the rice with fried nuts, raisins and chopped corriander leaves.
Labels:
adukkala,
beetroot masala rice,
beetroot pulav,
beetroot rice,
biryani,
curry recipe,
fried rice recipe,
indian recipes,
kerala,
naadan,
Rice,
rice recipes,
traditional food,
Vegetable Pulav,
vegetarian recipes
Friday, August 10, 2012
Thursday, August 9, 2012
Wednesday, August 8, 2012
Thursday, July 26, 2012
Aloo Paratha
INGREDIENTS:
- Wheat Flour - 2 cups
- Curd / Yogurt - 2 tbsp
- Potato - 2 nos
- Finely chopped Onion - 1 nos
- Finely chopped chillies - 4 nos
- Finely chopped Ginger - ½ tsp
- Chopped Corriander leaves - 2 tbsp
- Turmeric powder - ¼ tsp
- cumin seed - ¼ tsp
- Ghee - 1 tbsp
- Salt to taste
PREPARATION METHOD:
- Boil potatoes ,Peel skin and mash them and keep it aside.
- Heat oil in a pan .
- Put cumin seeds and allow to splutter
- Add chopped onion, chopped ginger and green chillies and saute well till it turns transparent.
- Add the mashed potatoes, salt, turmeric powder and mix well and let it cook for a minute.
- Remove from fire and add chopped corriander leaves and mix well.
- Let it cool.
- Add curd/ yogurt, 1 tsp ghee, water and salt to the flour and knead it with hands gently until the dough becomes soft like chappathi and keep it aside for 30 mins.
- Make the flour dough into Small balls.
- Roll out the dough, place a spoonful of Potato masala in the center and wrap it closely.
- Roll it again into round shape with the help of dry flour.
- Heat the tawa and cook both sides of the rolled paratha by smearing little ghee.
Recommended Combination: Serve with Curd and Pickle.
Wednesday, July 25, 2012
Almond Dates Milk Shake / Badam Dates Milk Shake
Tuesday, July 24, 2012
Unniyappam
Unniyappam is a traditional and a popular snack in kerala.
INGREDIENTS:
- Raw rice Flour - 2 cup
- Jaggery - 3/4 cup
- Small banana(palayan kodan pazham)- 2 nos
- Ghee - 2 Tbsp
- Coconut slices(nicely cut) - 2 tbsp
- Cumin seed - ½ tsp
- Sesame seed- ½ tsp
- Coconut Oil for frying
- Unniyappam maker(appa kara)
- Dilute Jaggery by adding little water into it and filter it.
- Heat 1 Tbsp ghee and fry coconut slices, cumin seed and sesame seed in it.
- Add 1 Tbsp Ghee to the rice flour and mix well.
- Squeeze banana into the rice flour with hand very well and keep aside for an hour.
- After 1 hour add filtered jaggery and fried sesonings into it and mix it well.
- Make it a smooth batter like dosa batter. (If the batter is too thick add little water)
- Pour oil into appa kara (unniyappam maker) until moulds are completely filled and heat it.
- Pour batter in each mould. (3/4 portion of the mould)
- Deep fry in medium heat.
- When one side is cooked, turn and cook the other side till it turns brown colour.
- Remove from oil, drain it and serve.
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