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Wednesday, November 14, 2012
Monday, September 10, 2012
Carrot Pickle
INGREDIENTS:
- Sliced Carrot - 2 cup
- Lemon Juice - 2 tbsp or Vinegar - 1 tsp
- Chopped Ginger - 1tbsp
- Garlic(sliced)- 2 nos
- Red Chilly - 2 nos
- Chilli powder - 2 tbsp
- Fenugreek powder - ¼ tsp
- Asafoetida Powder - ¼ tsp
- Mustard seeds - 1 tsp
- Gingely oil -¼ Cup
- Salt to taste
PREPARATION METHOD:
- Heat oil in a pan.
- Put mustard seed and red chilly into the oil and let it splutter.
- Add ginger and garlic and saute well.
- Add chilly powder to the hot oil and saute for a minute.
- Add carrot and salt and saute well.
- Sprinkle little water to it and mix well.
- Cover the pan with a lid and cook for 5 minutes in medium fire.
- Add fenugreek powder and asafoetida powder and mix well.
- Remove from fire and add lemon juice or vinegar and mix well.
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
- 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.
Monday, September 3, 2012
Carrot Broccoli Mezhukkupuratti / Carrot Broccoli stir fry
INGREDIENTS:
- Sliced Carrot (length wise) - 1 nos
- Sliced Broccoli - 1 cup
- Sliced Onion - 1 nos
- Turmeric powder - ¼ tsp
- Crushed Chilly - ½ tsp
- Mustard seeds - 1 tsp
- Red chilly - 2 nos
- Curry leaves - A few
- Salt to taste
- Oil - 1 tbsp
PREPARATION METHOD:
- Put carrot, broccoli and onion into a pan.
- Add turmeric powder, salt and little water into it and mix well.
- Cover the pan with a lid and cook.
- Heat oil in a pan.
- Add mustrard seeds, curry leaves and red chillies into it, allow to Splutter.
- Add cooked vegetable, crushed chilly and mix well.
- Fry utill it becomes golden colour.
Recommended Combination: Serve hot with Rice / Chappathi
Sunday, September 2, 2012
Pineapple Payasam
A Sweet and tangy dessert. Its a variety payasam which has a distinct sweet and tangy taste.
INGREDIENTS:
- Finely chopped pineapple - 2cup
- Sugar- 1 cup
- Jaggery - 1 cup
- Thin coconut milk - 3 cup
- Thick Coconut Milk - 1 ½ cup
- Dried Ginger powder - ¼ tsp
- Cardamom powder - ¼ tsp
- Ghee - 3 tbsp
- Cashew nuts- 10 nos
- Raisins - 1 tbsp
- Sesame - 1 tsp
- Cumin seed - 1 tsp
PREPARATION METHOD:
- Add little water in jaggery, let it dissolve and filter it.
- Heat a heavy bottomed pan, add ghee into it.
- Add chopped pineapple into it and saute well till it becomes soft.
- Add sugar and filtered jaggery into the cooked pineapple and mix well.
- Stir continuously and allow to cook.
- When the pineapple absorbs the jaggery, add thin coconut milk.
- Stir well and let it boil.
- When it begins to boil, add thick coconut milk, mix well and boil for a minute.
- Turn off the stove and add cardamom powder and ginger powder.
- Heat 1 tsp of ghee in a pan.
- Fry cashew nut, raisin, cumin seed, sesame.
- Add this seasoning into the payasam and mix well.
Tuesday, August 28, 2012
Onam Traditional Breakfast
Traditional Onam breakfast in my husbands place (Thrissur).
- Pazham puzhungiyathu (steamed banana)
- Pappadam
- Ada - Ila Ada
- Kaya Upperi (banana chips) - Ethakka Upperi
- Sharkkara Upperi
Sunday, August 26, 2012
Pineapple Pachadi
It is a tasty sweet and tangy Pachadi.
INGREDIENTS:
- Pineapple (finely chopped) - 1 cup
- Grated coconut - ½ cup
- Green Chillies (roundly cut) - 4 nos
- Cumin seeds - ¼ tsp
- Curd - 2 cup
- Turmeric powder - ¼ tsp
- Mustard seeds - 1 ½ tsp
- Red chilly - 2 nos
- Sliced Shallot - 1 tsp
- Fenugreek Powder- a pinch
- Curry leaves - 1 stem
- Salt to taste
- Coconut Oil -1 tsp
PREPARATION METHOD:
- Grind the coconut and cumin seeds to a fine paste.
- Crush ½ tsp mustard seed.
- Cook chopped pineapple and green chilly in water along with salt and turmeric powder.
- When the water almost dries up, add coconut paste and crushed mustard seed into it.
- When it starts boiling, turn off the stove and allow to cool.
- Add curd to it and stir well.
- Heat oil in a Pan.
- Add mustrard seeds and red chillies into it, allow to splutter.
- Add sliced shallot and fry it.
- Pour the seasoning over the pachadi and add curry leaves .
- Sprinkle fenugreek powder and mix well.
Recommended Combination: Serve with Rice.
Labels:
adukkala,
easy recipe,
kadachakka,
kadachakka pachadi,
kaithachakka,
kaithachakka pachadi,
kerala,
naadan,
pachadi,
pine apple pachadi,
pineapple,
pineapple pachadi,
recipes,
salad recipe,
Veg - Curries
Friday, August 24, 2012
Roasted Almond
Very easy to make snack.
INGREDIENTS:
- Almonds- 1 cup
- Salt to taste
PREPARATION METHOD:
- Soak almonds in water for 30 minutes.
- Drain it.
- Add salt to the almonds and mix well.
- keep it aside for another 30 minutes.
- Heat a pan and roast the almonds till we hear a cracking sound from it.
- Remove it from fire and let it cool.
Tuesday, August 21, 2012
Spicy Boondi
This is the 300th post in my blog. I would like to express my sincere thanks to everyone for the support you have extended over the past few years. Thanks again.
Spicy Boondi is a teatime snack.
INGREDIENTS:
- Besan Flour/ Kadalamavu - 1 cup
- Turmeric powder- 2 pinch
- Asafoetida powder - 2 pinch
- Chilly Powder - ¼ tsp
- Salt to taste
- Curry leaves - few leaves
- Oil for frying
PREPARATION METHOD:
- Add turmeric powder, asafoetida powder, chilly Powder and salt to the besan flour and mix well.
- Add water to the flour mix to make the batter smooth (slightly thicker than dosa batter).
- For making Boondi we need a perforated spoon (laddle with small holes)
- Heat oil in a pan .
- Hold the laddle above the hot oil (1 - 1½ inch above) and pour 2-3 spoon batter to the ladddle and rub with another spoon.
- Fry Boondi till it is crispy and collect it in a bowl.
- Repeat the same process with the remaining batter.
- Heat little oil in a pan.
- Add curry leaves and fry it.
- Mix the fried curry leaves with boondi and serve.
Monday, August 20, 2012
Maavunda / Rice Ladoo
Maavunda / Rice Ladoo is a snack popular in the central parts of kerala. Its very easy to prepare and can be stored for several days without any taste change.
INGREDIENTS:
- Raw Rice flour(fine powder)- 2 cups
- Jaggery(grated) - 1 cup
- Grated Coconut(Finely grated) - 1 cup
- Dry Ginger powder / chukku podi - 2 pinch
- Cardamon powder / Elakka podi - 2 pinch
- Salt water
PREPARATION METHOD:
- Sprinkle little salt water in the rice flour and mix well.
- Add grated coconut in to the flour and mix well.
- Heat a heavy bottomed pan and roast the rice flour and grated coconut in medium heat till it is crisp and golden colour .
- Remove from fire and let it cool.
- Add little water in jaggery and let it dissolve.
- Bring this syrup to boil in a vessel, stirring constantly till one-thread consistency is reached.
- Add cardamom powder, dry ginger powder and the roasted rice powder into it and mix well.
- Remove from fire and make small balls out of the mixture.(it will be hard to make balls if the mixture is cold)
- Apply little rice powder on your hand so that it doesn't stick.
- Sprinkle some rice powder over the ball to prevent it from sticking together.
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