Invitation to my new youtube channel 'Me Dot Media'

Hello my dear friends, 

                     I gladly inform you that I started a new youtube channel named 'Me Dot Media', which is a malayalam channel with english subtitles. This channel includes cooking, gardening, farming, crafting, and other informative videos. You all had supported me yet now, hope you will support me and my channel wholeheartedly. Hereafter I will post my cooking videos and recipes through 'Me Dot Media'. 

       Please do watch, subscribe and support me with your valuable likes and comments. 

MY CHANNEL : ME DOT MEDIA

https://www.youtube.com/channel/UCm26TjXhKbmCvrsDL_ZaECg

Thank you. 

Bindu Jayesh

medotmedia@gmail.com

PULINCHIKKA OZHICHU CURRY / IRUMPAN PULI CURRY / BILIMBI CURRY

Good Morning Friends... Have a healthy day!

Yesterday I got some bilimbi  (pulinchikka) from market and I made bilimbi pickle. I have heard that bilimbi is good for making rasam and ozhichu curry. So I tried this recipe today which I got early from a facebook post and my family members and friends like its taste. So I am sharing this with you. It is very easy to prepare

BILIMBI CURRY

INGREDIENTS


Bilimbi - 10 (cut it into small pieces)
Coconut (grated) - 1 cup ( first consistency milk, second consistency milk)
Turmeric Powder - 1/4 teaspoon
Chilli powder - 1/4 teaspoon
Dried chilli - 2 + 1
Rice - 1 teaspoon
Fennel seeds - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Cooking oil - 1 teaspoon
Curry leaves - 2 springs
Salt - to taste


METHOD

   Roast rice, fennel seeds and 2 dried chillies in a pan. Grind it to make a smooth paste. Take bilimbi pieces in a clay pot ( manchatti). Add second consistency milk, turmeric powder, chilli powder, rice paste and salt to the clay pan. Cook well until the whole water evaporated from the bilimbi mix. Then add the first consistency milk and heat for some time. Don't allow it to boil. Turn off the flame.

   Now splutter the mustard seeds, dried chilli and curry leaves in hot coconut oil and pour it over the curry and cover it with a lid for 10 minutes, Bilimbi ozhichu curry is ready. Have it with meals.

NB: We can use ground coconut paste instead of coconut milk. Then cook bilimbi in water instead of coconut milk. Add coconut paste  with water instead of first consistency milk.

Try this recipe and share your comments please..

Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

MATHANGA KADALA ERISSERI / PUMPKIN CHICKPEA ERISSERI / PUMPKIN CHICKPEA CURRY WITH ROASTED COCONUT

Hai friends... Today I am adding a traditional recipe for you..

   Erissery is one of the traditional recipe of Kerala. It is usually made with Pumpkin, Red beans and roasted coconut. This is one of my favourite dish for rice especially in Onam sadya. Here in this special recipe I added chickpea instead of red beans and it is very tasty.

PUMPKIN CHICKPEA ERISSERY

INGREDIENTS

Pumpkin - 250 g
Chick pea - 1 cup
Grated Coconut - 1 cup + 1/2 cup
Chilli powder - 1/2 teaspoon
Garlic - 3 pod
Cumin seed powder - 1/4 teaspoon
Dried chilli - 3
Curry leaves - 3 springs
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Urad dal - 1/4 teaspoon
Coconut oil - 1 1/2 teaspoon
Salt - to taste


METHOD


   Soak chick pea for 6 - 8 hours. Wash well and cook chick pea with turmeric powder, water  and salt  in cooker and keep aside. Peel the skin of pumpkin and cut it into small pieces. Cook pumpkin pieces with turmeric powder, chilli powder, salt and water. Grind 1 cup  grated coconut, garlic and cumin seed powder to make a  paste. Add this paste to the cooked pumpkin and cook for 5 minutes more to disappear the raw smell of the coconut paste and mix well. Then add the cooked chick pea to this curry and mix well. Turn off the flame.

   Heat oil in a pan. Splutter the mustard seeds and urad dal into it. Add dried chillies, curry leaves and 1/2 cup grated coconut to it and roast it until coconut turn brown. Turn off the flame and pour this mix to the curry and mix well. Tasty and healthy Pumpkin Chickpea Erisseri is ready to serve. Enjoy..

Try this recipe and share your experiences with me on my blog My Magic Recipes. I am expecting your comments and suggestions for improving my recipes. Thank You for visiting my space.


BINDU JAYESH
bindurohinipillai@gmail.com

CHENA THORAN / YAM THORAN / YAM COCONUT STIR FRY

Elephant foot yam is a widely used tuber vegetable. It has many health benefits. This vegetable has proteins, carbohydrates, cholesterol lowering chemicals etc. It is an underground tuber which is considered a slimming food, as it promotes weight loss. We can make a lot of cuisins with chena. Chena thoran is a tasty side dish with rice in Kerala cuisine.

 ELEPHANT FOOT YAM THORAN

INGREDIENTS


Chena / Yam - 250 g
Coconut (grated) - 1 cup
Garlic - 3 clove
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/4 teaspoon
Curry leaves - 1 spring
Salt - to taste
Mustard seeds - 1/2 teaspoon
Dried chilli - 2
Cooking oil - 1 teaspoon


METHOD


   Remove the skin of yam and cut it into small cube sized pieces andwash it in water 3-5 times. Cook yam with some water, salt and turmeric powder till soft. Crush grated coconut, cumin seeds, chilli powder and garlic. Add this coconut mix into the cooked yam and cover it with a lid and cook in low flame for 2 minutes more. Heat oil in a pan. Splutter the mustard seeds, dried chillies and curry leaves. Then add the cooked yam mix and fry a little. Stir occasionally till the yam mix has blended. Turn off the flame. Chena thoran is ready. Serve and enjoy.

THANK YOU FOR VISITING MY BLOG. 

BINDU JAYESH
bindurohinipillai@gmail.com

IRUMPANPULI ACHAR / BILIMBI PICKLE

Bilimbi is very familiar to Malayalees and have a lot of health benefits. But excessive use of bilimbi is not good for health because there are some side effects too. What ever it may be it is commonly used among Keralites as a tasty pickle with hot rice. Here I am adding a simple recipe of bilimbi pickle. 

BILIMBI PICKLE

INGREDIENTS

Irumpan puli / Bilimbi - 3 cup (cut it into small pieces)

Chilli powder - 3 1/2 teaspoon

Fenugreek powder - 1/2 teaspoon

Asafoetida powder - 1/2 teaspoon

Gingelly oil - as required

Mustard seeds - 1 teaspoon

Salt - to taste


METHOD


   In a hot pan, pour gingelly oil and boil it. Add mustard seeds and allow it to splutter. Then turn the flame to low and add chilli powder, fenugreek powder and salt. Saute for one minute. Then add Bilimbi pieces and asafoetida powder to it and mix well. Turn off the flame. Don't cook the bilimbi pieces. Allow the pickle to cool and store it in an airtight glass jar. 

ENJOY THE TRADITIONAL TASTE....

TRY THIS RECIPE AND SHARE YOUR COMMENTS HERE.

THANK YOU SO MUCH FOR VISITING MY HUMBLE SPACE

BINDU JAYESH

bindurohinipillai@gmail.com

PINEAPPLE PORI / PINEAPPLE PAZHAMPORI / PINEAPPLE FRITTERS

Pazham pori (ethakka appam) is a popular and an all time favourite snack of malayalees. Usually ripe bananas dipped in maida batter and deep fried to a golden brown color. But I am using wheat flour instead of maida because maida is very harmful to our health and digestive system.

   Here I am preparing this special snack with ripen pineapple and wheat flour. It is very easy to prepare pineapple pori like pazham pori  with very minimal ingredients and here is the recipe for the tea time snack pineapple pazhampori.

PINEAPPLE FRITTER

INGREDIENTS

Pineapple - 1
Wheat flour - 1 cup
Sugar - 3 teapoon
Salt - as required
Cumin seed - 1 pinch
Turmeric powder - 1/4 teaspoon
Cooking oil - for deep frying


METHOD


   Peel off the skin of pineapple and cut it into round shape pieces. Take wheat flour, sugar, turmeric powder, salt and cumin seeds in a bowl. Blend it nicely by adding enough water to get a thick batter. Dip pineapple pieces in the prepared batter and evenly coat them. Heat oil in a heavy bottomed pan. When it is boiled, deep fry the batter coated pineapple pieces by turning both sides till golden brown. Take it out and put on tissue paper to drain the excess oil.

   Now the tasty Pineapple pazhampori is ready. Serve hot with tea and enjoy the special taste...


BINDU JAYESH
bindurohinipillai@gmail.com

NJANDU THORAN / CRAB THORAN / CRAB STIR FRY WITH COCONUT GRAVY

Today's special is a crab recipe which is very tasty as well as healthy. Crab is a great source of protein. It contains a plenty of omega 3 fatty acids and calcium. I had posted some of the crab recipes such as crab masala and crab roast. Now adding my favourite Njandu Thoran recipe. Cleaning crab is very easy. So try this wonderful njandu thoran and share your suggestions and opinion.

CRAB THORAN

INGREDIENTS


Crab - 1 kg
Onion - 1 (chopped)
Ginger - 2 inch piece
Garlic - 5
Green chilli - 4 (chopped)
Chilli powder - 1 1/2 teaspoon
Pepper powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Tomato - 1 (chopped)
Coconut (grated) - 1 1/2 cup
Curry leaves - 3 springs
Mustard seeds - 1 teaspoon
Salt - to taste
Cooking oil - 2 teaspoon
Garam masala - 1 teaspoon

PREPARATION


   Clean and wash crab well. Marinate the cleaned crab with turmeric powder, chilli powder, 1/2 teaspoon pepper powder and salt. Keep this for 20 minutes. Crush ginger and garlic and keep aside. Heat oil in a pan. Splutter mustard seeds and curry leaves to it. Add chopped onion and green chillies into the pan and saute well. Add crushed garlic and ginger and stir well. Add tomato pieces and saute well. Add chilli powder and saute for one minute.

   Add marinated crab and salt into the pan. Add some water and cook well. Crush grated coconut, garam masala and pepper powder and add it into the crab. Cover it with a lid and cook in low flame for 5 minutes more  to evaporate the whole water. Stir the crab thoran occasionally. Finally add some curry leaves and turn off the flame. Tasty crab thoran is ready to serve. Enjoy with hot rice or chapathi or pathiri.

How is this recipe?

Please share your comments here

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com