Vendakka Parippu Thoran / Okra Dal Stir Fry

Ingredients:
Ladies Finger/ Vendakka-1 cup
Cooked Dal -1/2 cup
Onion- 1 medium
Turmeric Powder-1/2 tsp
Green Chilly-2 split
Coconut Scraped- 3 tbps
Curry leaves-Few
Salt- to taste
Mustard Seeds -1 1/2 tsp
Oil- 1 tsp

1.Heat oil in a pan add mustard seeds.As mustard seeds start popping add chopped onion,green chillies,okra,turmeric powder and salt .Let it cook for 10 minutes.Stir in between to prevent the okra from sticking to the bottom.

2.Now add cooked dal,curry leaves and coconut.And cook for another 3 minutes and  switch off the flame.

Lemon pickle (Naranga achar)

Hai all my blogger friends i realy missed everyones post because i took a short break.Was with my parents in india....enjoyed rain very well....
After a long break i feel so so lazy .......Will be soon very active in blogging..
Pickle is very popular around india.It is also a side dish in most of the indians lunch...There are different kinds of pickle.Here iam sharing lemon pickle with you.

Ingredients:
Limes-12
Pickle masala powder-4 tsp ( i used eastern pickle powder)
Chilli powder-if needed
Vinegar-1/4 -1/2 cup
Green chillies-4
Garlic -5 tsp chopped
Ginger -3 tsp chopped
Curry leaves - 3-4 srings
Mustard seeds-3/4 tsp
Salt to taste
coconut oil-3-4 tsp


Method:
1.Clean limes and cut each into 4 or 8 pieces.
2.Now add vinegar,salt and chilli powder and let it rest for 1 day.
3.Heat oil in a pan and add mustard seed and wait for some times.Now add ginger,garlic,green chillies and curry leaves.Fry till the garlic turns light brown.
4.Now add pockle powder and add the lime pieces and mix well.Now check the salt.If you want you can add 2 pinch of sugar.
5.Remove from fire and let it cool in room temperature.
6.Transfer the pickle to a jar.
7.Now let it rest for 1 week.
8.Refrigerate the pickle after opening.

Uruli Appam

Uruli is an open-mouthed shallow circular vessel made out of bell metal. It is available in all sizes from a diameter of a few inches to even 10-12 feet!Uruli has may important value in hindus life....It is one of an item in vishu kanni.And on the occation of house warming uruli is used for pallu kachal(boilling milk)...Uruli Kamuthal at the famous Mannarsala Naagaraaja Temple ensures child birth to long awaited couples, and after the blessed event, the parents come to the temple with their child, for the blessing of the Nagaraja.Now days urulis are popular for decorative purposes used as water carrier with floating flowers.And food cooked in uruli is great,delisious,yummy......I have no words....My hubby always ask me to prepare naadan chicken,mutton curry in uruli.....There again lots more to say about uruli......

Ingredients:
1 cup rice (raw)
1\4 cup grated coconut
1\4 cup cooked rice
3-4 shellots chopped
salt to taste
oil for roasting

Method:
1. Wash and soak the rice for 3 - 4 hours.
2. Then grind it along with the coconut and cooked rice to a fine paste.
3. Add salt,shellots and water to make a thin batter.Also some grated coconut.
4. Grease the Uruli and heat it.

5. Spread the batter,the center portion should be thicker.
6. Roast on one both side.
7. Serve with chutney, a stew or any non veg dish

Vellarikka / Yellow Cucumber Moru Curry / Buttermilk Curry

Ingredients:
Vellarikka / cucumber - 1 (Cut it into small cubes)
Curd  - 3/4 cup
Shallots - 4 to 5
Tomato - 1
Green chilly - 6 to 8
Fenugreek seeds - 1/4 tsp
Mustard seeds - 3/4 tsp
Turmeric pdr 1/2 Tsp
Cumin seeds 1/4 Tsp
Curry leaves - 1 stem
2 dried red chillies
Coconut grated - 3/4 cup
Water
Salt
Oil

Method:
1.Cook the cucumber in 1 cup of water with turmeric,Shallots,green chillies,tomato and salt.
2.Meanwhile grind the coconut by adding cumin seeds and curd to a fine paste and keep it aside.
3.Add this paste to the cooked cucumbers and mix well and cook for 5 minutes or till the gravy becames thick.And remove from fire.
4.Heat the coconut oil in a pan and temper the mustard seeds, red chillies, curry leaves and fenugreek seeds.
5.Pour immediately over the cooked curry.
Serve with rice.

Muringa Ela Parippu Curry / Lentils with Drumstick leaves

Ingredients:
Lentil red split -1/2 cup
Drumstick leaves -3/4 cup
Turmeric powder -¼ tsp
Green Chilly - 4-5 or more
Onion -1 sliced
Grated coconut -1/2 cup
Cumin seeds -1/2 tsp
Coconut Oil- 1tbsp
Mustard seed -1tsp
Dry red chillies -4-5 nos
Curry leaves-a few

Method:
1.Remove the drumstick leaves from the stem.And keep in plenty of water and keep aside.
2.Cook Lentil,oninon and green chillies with Water and turmeric powder in a pressure cooker for 2 whistle.Now open the lid and add the drumstick leaves and pressure cook for 1 whistle.
3.Grind the coconut and Cumin seeds to a fine paste.
4.Add this paste to the cooked Lentil along with little water and salt.
Allow to boil.
5.When it starts to boil, turn off the stove.
6.Now place a pan on the stove, poure some oil add mustard seed and wait for some seconds.When it poop ups add curry leaves and dry chillies and pour this to curry.

Tomato Pachadi

Ingrediants:
Ripe Tomato – 2 nos
Green Chili – 3 nos
Sour Curd – 3/4 cup
Grated coconut – 1/2 cup
Mustard (kaduku) – ½ tsp

Dry red chillies -3-4
Curry Leaves – a few
Oil – 2 tsp
Salt – As required

Method:
1.Slice the tomatoes and Green chili into small pieces.
2.Put them into a non stick pan by adding 1tsp of oil and salt and cook for 3-5 minutes.Note that tomatoes should not be over cooked,only half cooked. Grind grated coconut to a fine paste. Mix this paste with curd.
3.pour the curd mix to the boiled tomato and Green chili.
4.Add salt if required. In a pan heat the oil and when hot put the mustards and curry leaves,red chillies and pour that over the pachadi…..

Pavakka / kaipakka / Bitter Gourd Pachadi

Ingrediants:
Bitter Gourd: 1
Green Chilies (chopped): 2-3
Ginger: 1/2 teaspoon
Shallots: 3-4
Grated Coconut: 1/4 cup
Curd: 1/2 cup
Mustard: 1 teaspoons
Dried Red chilies: 2-3
Curry Leaves: 1 sprig
Coconut Oil: 2-3tsp
Salt to taste

Method:
1.Finely chop the bitter gourd,shallots and green chillies. Heat oil add chopped bitter gourd along with the chillies,ginger and shallots.When its well cooked remove from the oil and keep aside.
2.Now grind the coconut using curd to fine paste.Now add the cooked bitter gourd mix and gring.Note that it should not be fully grinded.
3.Now for seasoning heat some oil, splutter mustard seeds, curry leaves and dried red chillies. Add the seasoning to the curd mix .

Ladies Finger Pulishery/Pulimcurry

Pulissery is a Kerala dish made using yogurt and grated coconut.Pulissery can also be made using different vegetables and fruits.I always love any type of pulishery.

Ingredients

Okra/Ladies Finger(chopped into medium sized pieces) – 1 cup
Turmeric – 1/4 tsp
Onion -1
Tomato-1
Green chillies-3-4
Salt – to taste
Water – as required

For Grinding
Coconut – 1 Cup
Sour Curd/Yogurt – 1 cups
Cumin (Jeera) – 1/4 tsp
Water – If needed for grinding

For Seasoning
Oil – 1 tbsp
Mustard – 1/2 tsp
Dry Red Chillies – 3 or 4
Curry Leaves – A few
Fenugreek (Uluva) – 1/4 tsp

Preparation Method

1.Grind coconut by adding the ingrediants mentioned below grinding to a fine paste and keep aside.
2.Now in a cooking vessel add okra,Turmeric,Onion,Tomato,Green chillies,Salt ,Water also coconut mix.Now cook untile everything is cooked.When cooked remove from fire.
3.Heat oil in a pan and splutter mustard seeds.Add dry red chillies and curry leaves,fenugreek powder and saute for a minute..
4.Pour the seasoning over the curry and mix gently.

squid / Kanava / Koonthal Roast

Ingredients

Cleaned Squid-1/2 kg
Big Onion-3 big
Tomato-2 medium size
Green chilly-3
Curry leaves-1string
Chilly Powder-3/4 tsp
Coconut Oil
Ginger-1 big piece
Garlic-4-5
Turmeric powder-1/2 tsp
Salt-to taste

Method

1.Clean and cut the squid in round shape and keep aside
2.Heat oil in a pan and add onion slices ,green chilly,ginger,garlic and curry leaves.Add salt to taste
3.Saute well till the onion become light brown in colour.
4.Then add all powder and saute till its raw smell goes .
5.Now add the tomato,and let it cook.
6.Now add the squid and stir well ..Cook untile done,also when all the water is evaporated remove from fire.

Varutharacha Sambar(Sambhar with roasted coconut and spices)

Ingredients
Parippu/Toor Dal – ¾ cup
Mixed vegetables – 2 cups[I used drumsticks,carrot,potato,beans,tomato,big oninon,bringal,ladies finger]
Tamarind – 1 small lemon size
Hing – 1 tsp
Salt to taste

To roast and grind:
Coriander powder – 2 tsp
Chilli powder -3/4 tsp
Turmeric powder -1/4 tsp
Pepper powder -1/2 tsp
Cumin -3/4 tsp
Curry leaves -2 strip
Chopped ginger garlic – 2 tsp
Small onions/Shallots* – 2
Grated coconut – ½ to ¾ cup
Coconut oil – 4-5 tsp

For Seasoning:
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Dry chillies -3-4

For garnish
Coriander leaves – 2-3 tbsp,chopped

Method
1.Cook the dal till soft.
2.Dry roast the ingredients given for the masala till golden brown and grind to a smooth paste.Note:first roast coconut and other ingrediants exept powders,when it change to golden colour only add the powders.
3.Soak the tamarind in hot water and extract as much as 1 cups of ‘puli vellam’-tamarind water from it.
4.Cook the vegetables in this tamarind water till done.
5.Add the ground masala and dal to the cooked vegetables and let it boil-till everything gets mixed.Add hing to it.
6.Prepare seasoning in a pan with coconut oil and splutter mustard seeds,dry red chillies and add curry leaves.
7.Add the seasoning to the sambhar and garnish with freshly chopped coriander leaves.

Poricha Mathi Roast/Fried sardine roast

Ingredients:

Fried mathi/Sardine -6 nos.

Onion -3 Sliced thinly

Green chillies

Ginger paste -1/2 tsp

Garlic paste -1/2 tsp

Tomato -2

Curry leaves- A few

Chilly pdr -1 tsp (I used Kashmiri chilli powder)

Turmeric pdr -1/4 tsp

Oil -3 tsp

Salt –As reqd

Coriander leafs-A few

Method ·

1.I have already posted how to fry mathi.Click here. http://mykitchen-been.blogspot.com/2010/03/methi-frysardine-fry-and-award.html
2.Heat oil in a pan. Add onion,green chillies, curry leaves and saute well. ·
3.When it turns into golden colour put ginger garlic paste, salt and 2 powders. ·
4.Mix well and saute for another couple of minutes. · Add sliced tomato .
5.Cook well and make it into a fine gravy. ·
6.Add mathi to the gravy. ·
7.When the gravy starts to thicken, cover the mathi with the masala. · Transfer it to a serving bowl. · Garnish with Coriander leafs and curry leaves.

Mathi Peera(Kerala style Sardine )

Its is a dry kerala dish.Mathi is one of my favourate fish..Mostily the big one.There are plenty of sardines health benefits .An added advantage of sardines is that they are low in calories, which means, they can be always included in a weight control diet. Intake of sardines can help to increase consumption of omega 3 fatty acids which boosts metabolic rate, necessary for weight loss.

Ingredients:
Sardine – 5 nos
Shallots/pearlonion – 6 nos
Green Chilly - 4 nos
Finely chopped Ginger- 3/4 tsp
Finely chopped Garlic- 3/4 tsp
Grated Coconut – 1/2 cup
Chilli powder – 1/2 tsp
Cumin seed -1/2 tsp
Turmeric powder – 1/2 tsp
Fish tamarind (Kudampuli) -3-4
Salt to taste
Coconut Oil – 1 tbsp
Curry Leaves -1 stem

Preparation Method:

1.the fish into small pieces.
2.Cook the fish along with Salt,Kudampuli and Turmeric Powder in little water.
3.Cover the pan with a lid and allow to cook .
4.Mix the Grated coconut, Chilly Powder,Cumin seed ,sliced green chilly and pearl onion.
Squeeze this mixture very well with hand or u can use grinder,Note that it should not be grind smoothily.
5.When the fish is cooked well,add this coconut mix and mix well.Cook for 5-7 minutes.Water should be fulliy dried like thoran.
6.Add Curry leaves and Coconut Oil and mix well.

Unakka Chemmeen Manga Chammanthi

My mom from kannur,she send me some Unakka Chemmeen and mango.So when i saw both things i remember about my school day.When she feels lazy she makes me some chammanthi and rice.When its packed in vazhayilla(Banana leaf) a great taste cames out...Wow i just cant say about it...Iam sure while seeing this u will surily remember about ur childhood or u will remember u moms chammanthi..

Ingredients:
Dried prawns/unakka chemmeen 1/2 cup
Fresh grated coconuts 1 cup
Shallots/small onion,thinly sliced 3
Dry red chillies 8(or according to your taste)
Mango 1 medium size
Salt to taste

Method:

1.In a pan fry the dried prawns along with dry red chillies for 2-3 minutes.

2.Transfer this to smallest jar of a mixer,and grind to a fine paste,and transfer to a bowel.

3.Now graind mango and shallots,and add grated coconut along with prawns dry chilies.And add some salt to taste.When all the ingrediants is mixed well transfer to a bowel by shaping to a ball shape with the help of your palms..

4.Serve with kanji or kuthari choru or any type of rice.

Kalathappam(Rice flour Cake)

Kalathappam is a famous snack from malabar area.My mom is an expert in cooking kalathappam.In olden days people make it with the help of coal.But now a day its easy to cook,we can cook with the help of pressure cooker.Its one of my hubbies fav,my mom always prepare for him while we are back to kannur.Its very easy to make.Main thing is that we have to concentrate in it on each and every step.

Ingedients:
Rice -2cups
Jaggry 2 blocks or as per your taste
Small onions 5
Coconut grated 1 cup
Coconut oil and gee
Salt to taste
Cardamom 4 powdered
Raisins
Cashew nuts
Baking Powder 2 pinch


Method:
1.Grind rice to a fine paste.Now add baking powder and keep aside for half an hour.
2.Melt jaggery in little water and remove all the impurities.
3.Now mix jassery with rice batter and add 1/4 tsp salt.
4.Heat a pressure cooker and add coconut oil and gee in equal preposition.
5.Fry chopped onions and coconut,when its colour change to brown colour add raisins and cashew nuts.
6.Off the stove.Now take half portion of coconut mix and mix it with rice batter.
7.Place the batter on the fire,and heat the batter for 5 minutes.Stair continuesily without taking hand.
8.Now on the cooker and pour this to cooker.Now close the cooker lid without putting the weight.
9.Now pressure cook for 2 -3 minutes on a high flame,then lower it,cook for another 15 minutes.
10Keep the lid closed and allow to cool and remove from the cooker and cut to any shape.

Valentine's Day & Amara Payar(Hyacinth bean)) Thoran

All over the world today every one celebrating Valentine's Day.Valentine's Day is the sweetest form of expressing one’s love.Love never grow old and stay eternally as a sign of your love. At any point of life, you can relive those early days of love through some sweet gift.

Ingredients:
1.Amara Payar/ Hyacinth bean -15 nos
2.Onion-1
3. Green chilies split-2
4. Fresh grated coconut-1/4 cup
5. Turmeric powder -1/4tsp
6. Curry leaves-2 sprigs
7. Mustard seeds-1/2 tsp
8.Salt to taste
9.Oil – 2tsp

Method

1.Heat 2 tsp of oil; splutter ¼ tsp of mustard seeds, sauté 2 sprigs of curry leaves and shallots or onion. To this add ¼ tsp turmeric powder and green chilies split.

2.Now add the diced beans, add salt and sprinkle 2 tbsp water. Cover and cook in medium to low flame.

3.When 3/4th cooked, add fresh grated coconut and cover the grated coconut with the beans and cook for another 6 or 7 minutes in low flame.Thoran is ready to use.

Varutharacha Meen Curry (Kerala Style fish curry made in fried coconut)

Ingredients:

Any fleshy fish - 1/2 kg
Pearl onions(Kunjulli) sliced - 4 nos
Tomato-1 big
Curry leaves - 1 stem
Fish Tamarind (kudampuli)- 2to3 pieces(according to ur taste)
Salt - As reqd
Oil - 3 tbsp
To dry roast

Grated coconut -1/2 cup
Fenugreek seeds - 1/4 tbsp
shallot, chopped -3
Ginger, Garlic chopped 1/2 tbsp
1 sprig - Curry leaves
Chilly powder - 1 tbsp
Coriander powder - 1/2 tbsp
Turmeric powder – 1/2 tbsp
Pepper powder -1/4 tbsp
4 tsp of coconut oil

Method:
1.In a pan add oil and dry roast grated coconut along With the ingredients like Fennel seeds, shallot, Ginger, Garlic, Curry leaves. Roast till coconut turns to a light brown color.Now add other ingredients listed, and stir till the masala powders turn a deep colour. Cool the mix and grind it in a mixer grinder.
2.In a deep vessel onions, Tomato and the coconut past,Tamarind and salt. When the paste boils and aroma comes, add fish pieces. Add sufficient water such that the pieces are well immersed in the mix.
3.Allow it to boil in a medium flame and let the gravy thicken.

Curry is ready..

Urla Kizhangu Chakkakuru Thoran And Award

Ingredients

Chakkakuru(Jackfruit seeds) – 6 no.
Urla Kizhangu(potato) -1
Turmeric powder – ¼ tsp
Coconut – ¼ of one
Green chillies – 2 nos
Onion -1
Salt – As reqd
Mustard seeds – 1 tsp
Curry leaves – A few
Coconut oil – 3 tbsp

Method

1)Remove the skin off the seeds and potato.Cut it into two and then into small pieces.
2)Cook chakkakuru and potato along with Onion, Green chillies ,turmeric powder, salt and a little water in a vessel.
3)when its cooked,add the coconut into it and mix well.
4)Heat oil in a pan or a kadai.
5)Splutter mustard seeds sauté curry leaves.
6)Add to the chakkakuru, potato coconut mixture and mix well.
7)Lower the flame and allow it to cook, stirring occasionally.
8)Remove from flame, when done.

Thank u Neethu for remembering me when sharing the award.Thank u so much dear...

And i would like to share this with
http://ladiesspecialadukkala.blogspot.com/
http://kothiyavunu.blogspot.com/
http://www.vazhayila.com/
http://faizaali.blogspot.com/
http://kaipunyam.blogspot.com/
http://fresherscookbook.blogspot.com/
http://thattukada-myblog.blogspot.com/

Mutton Varutharacha Curry

Its aVarutharacha mutton curry preparation, where the masala ingredients are dry roasted and then ground to a smooth paste. More of a nadan (country) style cooking.Thus who like nadan fud will like it.

Ingredients

500 gm - Mutton / Aattirachi
4 to 5 - Green chili, slit in center
2 inch piece Ginger, chopped
Garlic choppedcloves
2 medium Tomato, chopped
4 medium onion,chopped
Coriander leafes some
1 sprig - Curry leaves
Salt to taste

To dry roast

1 cup - Grated coconut
1 tsp - Fennel seeds / Perumjeerakam
3 - shallot, chopped
Ginger, Garlic chopped 1 tsp
1 sprig - Curry leaves
3 tbsp - Coriander powder
1 tsp - Red chili powder
1/2 tsp - Turmeric powder
3/4 pepper powder
1tsp mutton masala
4 tsp of coconut oil



Method

1 ) Pressure cook mutton along with green chili, ginger, Garlic , onion, tomato and curry leaves. Add some water to cook and add salt to taste.

2 ) Meanwhile, in a pan dry roast grated coconut along With the ingredients like Fennel seeds, shallot, Ginger, Garlic, Curry leaves. Roast till coconut turns to a light brown color.Now add other ingredients listed, and stir till the masala powders turn a deep colour.

3 ) Cool the roasted mixture and then add to a blender and grind to a smooth paste with water.

4) Add the ground paste to the cooked mutton. Add more water if necessary to get a thick gravy. Adjust salt to taste.

Serve hot with rice and papadam. Goes well with roti or porotta

Kappa Mathi Biriyani - Tapioca with Mathi(Sardines)

Ingredients:

Tapioca – 1 big

GreatedCoconut – 1/2 cup

Red onion - 1 full - thinly sliced (can use 5-8 large shallots also)

Turmeric powder - 1/4 tsp

Salt to taste

For The Mathi

Mathi(Sardines) - 10

Red onion - 1 large thinly sliced

Turmeric powder- 1/4 tsp

Chili powder – 3/4 tsp

Ginger - 1" pelled and thinly sliced

Garlic - 2 or 3 pods, crushed
Curry leaves - 1 sprigsalt to taste

For Spluttering

Coconut oil – 2 tsp

Mustard Seeds – 1 tsp

Curry leaves – a sprig

Chopped Shallots – 2

Dried red Chillies – 3

How To Do

1. Cook the tapioca in a pressure cooker adding salt, turmeric powder and a little water.Strain the water well .
2.Now add GreatedCoconut, Red onion.Now close the lid and cook for five minuts in very low fire.
3.Remove all the bones of mathi.Now cook the mathi by adding Red onion, curry leaves, turmeric powder, chili powder, ginger,garlic and salt to taste.
4.Note that there should not be any water in it.It should be completely dried.
5.Now mix well this with kappa.
6.Heat oil in a pan and allow mustard seeds to splutter.Add shallots,red chillies and curry leaves into it.Fry it for sometime and pour the mixture into tapioca.Again mix it well for sometime.

Muringa Elayum Poovum Thoran

Ingredients

Muringa ela(drumstick leaves) – 2 cups

Muringa poovu-1 cup
Oninons-1

Coconut – 1/2 cup
Green chillies – 4 nos

Garlic pods – 7 nos

Coconut oil – 3 tbsp

Mustard seeds – 1 tsp

Dry red chillies– 2 – 3 nos

Curry leaves – A few

Salt – As reqd

Method

1) Wash the leaf and drain water.

2)Mix well together the above mixture like grated coconut, garlic, turmeric powder and green chillies along with the drumstick leaves,flower and salt using your hands.

3)Heat oil in a pan or a kadai.

4)Splutter mustard seeds sauté red dry chillies and curry leaves.

5)Add the leaves mixture and mix well.

6)Cover and cook for 3 mins.

7)Remove the lid and mix well the whole contents.

8)Keep it on flame, till done.