AVAL VILAYICHATHU/ AVAL VARATTIYATHU/ SWEETENED BEATEN RICE FLAKES IN JAGGERY

AVAL VILAYICHATHU

   Aval vilayichathu is a healthy snack familiar to all of us. It is very easy to make. Actually it is a keralite dish. Beaten Rice fried in ghee and mixed with jaggery, grated coconut, dal, cashews, fried coconut bits and raisins. it is very tasty and can store for 1 month

AVAL VILAYICHATHU

Recipe of Aval Vilayichathu;

INGREDIENTS

Aval (Poha) (Rice Flakes) - 2 cup

Jaggery - 1 cup

Coconut (grated) - 1 1/2 cup

Ghee - 1 table spoon

Raisins - 2 table spoon

Cashew Nuts - 2 table spoon

Roasted Gram Dal (Pottu Kadala) - 3 tablespoon

Coconut Bits - 2 table spoon

Cardamom Powder - 1/2 teaspoon

Dry Ginger Powder ( chukku podi) - 1/4 teaspoon

Black sesame seeds - 1 1/2 teaspoon (optional)

PREPARATION

    Fry Rice flakes in a hot pan and keep aside. Don't allow to change the color of the rice flakes. Take Jaggery in a vessel and add some water to dissolve Jaggery. Then melt Jaggerry to become thick. At the same time pour ghee in a hot pan. Roast Cashew nuts, raisins, roasted gram dal, sesame seeds ( optional) and coconut bits separately. Keep it aside

   Drain melted jaggery through a stainer to remove the impurities. Add melted Jaggery into the pan and add grated coconut to it. Cook it in low flame for some time. When it get semi dry consistency, add fried rice flakes ( aval) (poha) to it and stir well. Combine the mixture well. Then add roasted gram dal, cashew nuts, raisins, sesame seeds and  fried coconut bits to it and stir well. Add Cardamom powder and mix well. Cook for 2-3 minutes. Then remove from flame. Allow it to cool. Aval Vilayichathu/ Aval Varattiyathu is ready.
       
     

            Serve aval vilayichathu with banana.
                                                                          Enjoy...

   Put it in an airtight container. We can store this for 20 - 30 days when we store this in refrigerator.

Have You Like This Recipe?

Please share your COMMENTS and SUGGESTIONS here. 

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

SWEET MANGO LASSI

GOOD MORNING TO ALL

    Mango Lassi is so sweet by nature. 

Its of course a summer drink and all of you shall like this. 

Try this today itself

SWEET MANGO LASSI



Here is the recipe for Sweet Mango Lassi

INGREDIENTS

Ripe Mango -2

Curd/ Yogurt - 2 cup

Vanilla Essence - 2-3 drops

Sugar - 4 tablespoon

Cardamom Powder - 1 teaspoon

Ice Cubes - 4-5

Mint Leaves - to garnish

PREPARATION

     Wash and cut Ripe Mangoes. Make it a mango puree by grinding it. Pour mango puree, Curd, Sugar, Vanilla Essence and Cardamom powder in to a blender. Blend all together for 2-3 minutes. Add crushed ice cubes and blend once again.

Garnish with Mint leaves and ice cubes.

Serve cool and get cooooooool!

Do you like this Sweet Mango Lassi recipe?

Try this and say your opinion.

Awaiting your comments

Thank You

Please Comment Here 

BINDU JAYESH
bindurohinipillai@gmail.com

BROCCOLI THORAN / BROCCOLI UPPERI / BROCCOLY STIR FRY WITH COCONUT

BROCCOLI THORAN


   Broccoli is an edible green plant in the cabbage family whose large, flowering edge is eaten as a vegetable. Broccoli is high in vitamin c and dietary fiber. It also contains multiple nutrients with potent anti-cancer properties.

 
Thoran is a keralite dish. Today I am presenting Kerala style Broccoli Thoran. Of course it is a dry dish made of finely chopped broccoli is mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder and briefly stirred in a pan over heat.

BROCCOLI THORAN

The recipe is below:

INGREDIENTS

Broccoli - 1 bunch (separated into florets)
Shallots- 10 (diced)
Garlic - 3 cloves (optional)
Coconut (grated) - 1/2 cup
Mustard seeds - 1/2 teaspoon
Dried Red Chilli - 2
Curry leaves - 2 springs
Turmeric powder - 1/4 teaspoon
Green Chilli - 2 (chopped)
Cumin Seed Powder - 1 pinch
Cooking Oil - 1 teaspoon
Salt - to taste


PREPARATION

    Wash and clean Broccoli very well and separate the florets. Then cut it into small pieces. Crush grated Coconut and Garlic and keep it aside. Heat oil in a pan and splutter Mustard seeds.  Add Dried Red Chillies, and Curry leaves to it. Add diced shallots and chopped green chillies to it and saute well. When it get translucent add Turmeric Powder, Cumin Seed Powder and stir well. Add crushed coconut and garlic mixture to it and stir well for one minute. Then add Broccoli and salt to it and stir. Cover it with a lid and cook Broccoli in medium flame first 1 minute and then turn to low flame and cook for 5 minutes. Stir occasionally. Remove the lid and stir for 1 minute. Our Broccoli Thoran is ready to serve.

   Serve Broccoli Thoran with Rice or Chappati and Enjoy...

Like this Recipe???

Please Share Your Comments Here. Thank You for Watching my Blog

BINDU JAYESH
bindurohinipillai@gmail.com

PAZHAM PURI / BANANA PURI

BANANA PURI

       Today, have a healthy break fast.

   Puri/ Poori is an unleavened deep fried Indian bread, commonly consumed in India. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji or Puri masala

   Usually we make puri with Wheat flour. But in Banana Poori, the dough is making with banana and milk and wheat flour. Its very tasty and healthy too.

BANANA PURI

See this recipe...

INGREDIENTS

Banana - 3-4
Wheat Flour - 2 cup
Milk - 1 cup
Turmeric Powder - 1/4 teaspoon
Salt - to taste
Oil - for deep fry
Ghee - 1 teaspoon (optional)

PREPARATION

    Mash banana and combine it with wheat flour, milk, turmeric powder ghee (optional) and salt. Mix these well and knead to make a smooth dough. Keep it aside for some time. Cover it with a cotton cloth.

   After 30 minutes knead the dough again and make small lemon like balls from the dough. Then press and roll the balls in round shape. Heat oil in a thick bottomed pan and put rolled puri into it and fry both sides in golden color. Take it from oil and put in a sieve. Make all puris one by one like this. Banana Puri is ready. Serve hot with potato masala or vegetable masala curry.

ENJOY....

Please share your opinion about this blog and recipes, here. 

Thank You

BINDU JAYESH

bindurohinipillai@gmail.com
   

KADALA PARIPPU PAYASAM/ KADALA PRADHAMAN

Hai Friends,

   HAVE A HAPPY SUNDAY

Today's special recipe is Kadala Parippu Payasam. This is my Chechi's favourite payasam and one of my best item which I prepared. It is made with Dal /Bengal Gram and jaggery and coconut milk is one of the main ingredient.

KADALA PRADHAMAN

INGREDIENTS

Kadala Parippu / Bengal Gram - 1 cup
Jaggery - 1/2 kg (or as your taste)
Thick Coconut Milk  (1 st milk) (High consistency milk) - 2 cup
Thin Coconut Milk ( 2nd milk) - 3 cup
Very Thin Coconut Milk (3rd milk) - 5 cup
Cashew Nuts - 50 gm
Raisins - 50 gm
Ghee - 3 teaspoon
Cardamom Powder - 1 teaspoon
Coconut bits  (chopped coconut) - 2 table spoon


PREPARATION

   Heat a pressure cooker and pour some ghee into it. Fry Coconut bits, Cashew nuts and Raisins respectively and keep aside. Fry Bengal Gram in the same cooker. Don't allow to change the color of the Dal. Then add 2 glass of water to the cooker and cook dal for 10 minutes in medium flame.

   Take the cooked dal and press it with a ladle to make a paste. Don't make a smooth paste.
Keep it aside.

   Dissolve Jaggery in some water and melt it. Sieve this when it get cool to remove the impurities. Then put a heavy bottomed pan on fire and pour some ghee in it. Add Jaggery and cooked dal and stir well. When the mixture get thick, add the very thin coconut milk to it and stir well.

   Allow it to boil. The Payasam mix get thick add the thin coconut milk to it and stir again. Stir occasionally. Again boil it.

   Again it will get thick and add thick coconut milk and cardamom powder. Stir well. Don't allow Payasam to boil now. Heat this in low flame. Now add fried coconut, cashew nuts and raisins and stir well. Kadala Parippu Payasam is ready. Serve hot....

Please share your COMMENTS here. 

Thank you for watching my space. 

BINDU JAYESH
bindurohinipillai@gmail.com

RAGI MASALA DOSA / FINGER MILLET MASALA DOSA

RAGI MASALA DOSA

Good Morning Friends...

   Masala Dosa is a popular South Indian food which is made from Rice, Urad Dal, Potato, Curry leaves etc. But here is another ingredient Ragi (Finger Millet) is also used with these all.

   Ragi is very nutritious and rich in aminoacids, calcium and fibre.

RAGI MASALA DOSA

INGREDIENTS

FOR DOSA

Raw Rice - 2 cup
Ragi - 1 cup
Parboiled Rice/ Cooked Rice - 1/2 cup
Whole Urad Dal - 1 3/4 cup
Ghee - 1 teaspoon

FOR FILLING

Potato - 2
Onion - 1 (chopped)
Ginger - 1' piece (chopped)
Green Chilli - 2 (chopped)
Urad Dal - 1 teaspoon
Mustard Seeds - 1 teaspoon
Cooking Oil - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Curry Leaves - 2 springs
Coriander Leaves - 2 tablespoon (chopped)
Salt - to taste

PREPARATION

Soak Raw Rice, Parboiled Rice, Urad Dal and Ragi in water separately for 5- 6 hours.

   Wash and grind Urad Dal, Ragi, Raw Rice and Parboiled Rice together to make a smooth batter. Keep this batter 5 hours or overnight for fermentation. After it get fermented, add salt and a little water for proper consistency and keep aside.

   Wash and cut potatoes into half and cook in a pressure cooker. Peel and mash potato when it get cool. Heat oil in a pan and splutter mustard seeds and add urad dal to fry. When it get brown, add chopped onion and saute till translucent. Then add chopped ginger, green  chilli and curry leaves and saute for some time. Then add salt and Turmeric powder and mix well. Finally add mashed potato and coriander leaves and combine the mixture well. Cook for 2 minutes in low flame. Stir well and turn off the flame. Our Masala is ready.

   Heat a non-stick tawa/ Iron tawa and add a drop of oil and rub on it. Pour one big spoonful Dosa batter into the center of the tawa and spread the batter in a circular motion slowly to make a big round shape. Sprinkle some ghee or sesame oil. Cook Dosa in medium flame when it turn crispy, add 3 spoon prepared potato masala into it and fold the Dosa.

 

Now the Masala Dosa is ready to serve. Serve hot with Chutney or Sambar.

ENJOY....

Please SHARE your COMMENTS here

BINDU JAYESH
bindurohinipillai@gmail.com

BABY CORN FRY

BABY CORN FRY

 
   Baby Corn are most common in Asian cuisine. It is eaten both raw and cooked. Now I am presenting a tea time snack in front of you. Baby Corn Fry.

   Its very easy to make and tasty as well as healthy too.

BABY CORN FRY

Here is the recipe:

INGREDIENTS

Baby Corn - 200 gm
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Red Chilli powder - 1/2 teaspoon
Corn flour - 2 tablespoon
Chat masala - 1/2 teaspoon
Maida/ Wheat Atta - 2 table spoon
Salt - to taste
Oil - for frying

 METHOD

   Boil Baby corn in steam for 5 minutes. Allow it to cool. Marinate Baby Corn with garlic paste, ginger paste, red chilli powder, chat masala, corn flour and salt. Add Maida/ Atta (Maida is very harmful to our body and digestive system. So I don't use maida in anyone of my recipes usually. I use Wheat Atta instead of maida) into it and combine well so as to mix the masala in each part of the baby corn.

   Heat oil in a pan and put Baby corn into the hot oil. Fry both sides and take from oil. Baby Corn Fry is ready now. Garnish it with Celery or Parcely. Serve hot with Sauce.

Try this recipe and share your comments here.

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

NADAN CHICKEN CURRY / CHICKEN CURRY (KERALA STYLE)

CHICKEN CURRY (KERALA STYLE)

   Nadan Chicken Curry ( Nadan Kozhi Curry ) is a traditional cuisine of Kerala. Nadan Chicken Curry is actually very nostalgic for me. I make a lot of chicken varieties, but in my tharavadu there is only one method commonly followed is Nadan Chicken Curry. It is fresh, aromatic and flavoured.

   Kerala style Chicken curry is very popular in restaurants too. Nadan Chicken Curry is very hot and spicy. It is good combination with Rice, Chappati, Pathiri, Appam, Palappam and Idiyappam. When we use Nadan Chicken Curry as a side dish of Appam or Idiyappam we add coconut milk to reduce the spicy flavour.

NADAN CHICKEN CURRY

Nadan Chicken Curry  Recipe ( my version)

 I cooked this in clay pot called Manchatty.

INGREDIENTS

Chicken - 1 kg ( cleaned and cut it into pieces)
Onion - 1( sliced lengthwise)
Shallots - 10 (chopped)
Ginger - 2 pieces (medium) (finely chopped)
Garlic - 1 pod( finely chopped)
Red Chilli Powder - 2 teaspoon
Coriander Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Fennel Seeds - 1 teaspoon
Garam Masala - 1 teaspoon
Mustard Seeds - 1 teaspoon
Dried Red Chilli - 2-3
Curry Leaves - 3 springs
Green Chilli - 3 (split lengthwise)
Black Pepper Powder - 1/2 teaspoon
Oil - 2 teaspoon
Salt - to taste
Coriander Leaves - a few (optional)

METHOD

   In a hot pan add cooking oil and add onion and shallots together and saute. Add some salt and turmeric powder and stir well. When onion get translucent add ginger, garlic, green chillies and curry leaves and saute. Then add Red Chilli Powder, Coriander powder, garam masala, fennel seed powder and black pepper powder and stir and mix well. Add Chicken pieces to it and mix well.

   Saute Chicken in this gravy for 5 minutes in medium flame. Then add 11/2 glass of water to it and stir well. Cover the pan with a lid. Cook this in high flame first 3 minutes to get the curry boil.

   When the curry get boiled, turn the flame to lower mode and cook the curry in low flame. (cooking in low flame helps the chicken pieces to get more spicy and tasty.) (I don't use cooker for preparing nadan chicken curry.)

    When the Chicken pieces get cooked and gravy become thick turn off the flame. ( Add some coconut milk to chicken curry and boil it if necessary)  Now we want to do the final touch up. Seasoning the Chicken curry is essential. In a hot pan, pour some oil and add mustard seeds and dried red chillies and splatter it. Then add Curry leaves and pour this to the chicken curry and stir well. Garnish with Curry Leaves, Dried Chillies and Coriander Leaves (optional)

   Our Nadan Kozhi Curry is ready.

 Serve with Rice or Chappathi or Pathiri.

Do you like this recipe? 

Please share your comments

Thank you for watching my space.

bindurohinipillai@gmail.com

CHILLI PANEER

Hai Friends.....

      HAVE A GREAT SUNDAY

   Today I am telling about one of my favourite PANEER (INDIAN COTTAGE CHEESE) recipes. Paneer is very tasty and all of you should like it. 

   Today's special recipe is Chilly Paneer. Chilly Paneer is a very tasty vegetarian dish. It is a very good combination with Fried Rice or Chappati.

CHILLY PANEER

INGREDIENTS

Paneer - 300 gm

Onion - 1 ( cut it into big dices)

Garlic - 8 cloves 

Ginger - 1 medium piece ( finely chopped)

Ginger - Garlic paste - 1 teaspoon

Chilli powder - 1/2 teaspoon

Coriander Powder - 1/4 teaspoon

Cumin Seed Powder - 1/4 teaspoon
Turmeric Powder - 1/2 teaspoon

Black Pepper Powder - 1/2 teaspoon

Corn Flour - 5 tablespoon + 1 tablespoon
Green Chilli - 2-3 (cut it into small pieces)

Egg - 1 (optional)

Chilli Sauce - 1 teaspoon

Soya Sauce - 1 teaspoon

Tomato Sauce - 1 teaspoon
Oil - for shallow frying
Salt - to taste

PREPARATION

   Add 5 tsp Corn Flour, Chilli Powder, Coriander Powder, Cumin Seed Powder, Black Pepper Powder, Egg (optional), Ginger- Garlic paste, Turmeric Powder, Salt and 1 1/2 teaspoon water (if you don't want to add egg, then add 2 1/2 teaspoon water) in a bowl and combined well to make a batter. Marinate Paneer in this batter and keep aside for 15 minutes.

      Heat a pan and deep fry the marinated Paneer in medium flame.Don't allow it to get brown. Keep this aside.

   In the same pan add Garlic pieces, Ginger, and Green Chilli respectively and stir  and saute well. Add Soya sauce to it. Add Onion dices to it when it get boiled and saute. After 3min add Chilli Sauce, Tomato sauce, salt and some water and boil it. When it get boiled addCapsicum and  Paneer pieces and combine well. Cover this with a lid and cook in low flame for 2 min.

    Add Coriander Leaves. Take 1 teaspoon Corn Flour in a bowl and add some water and stir well. Add this to the Chilli Paneer to thicken the gravy. Turn off the flame when Chilli Paneer get thick and garnish it with Coriander Leaves.

    Serve with Fried Rice or Chappati and Enjoy.....

How is it? Good?

   Please share your comments here or mail me on bindurohinipillai@gmail.com

Thank You

Please Comment

EGG CORN BALLS

    Today I m sharing a new snack named Egg Corn Balls. Its a compound of Sweet Corn, Bread and Egg. Actually this was an experiment and my family members like this. So I am sharing this recipe with you.

EGG CORN BALLS

INGREDIENTS

Sweet Corn - 1 cup
Bread - 3 slice
Onion - 1 (finely chopped)
Ginger - 1 piece (finely chopped)
Green Chilly - 1 (finely chopped)
Coriander Leaves (chopped) - 1 tablespoon
Corn Flour - 2 table spoon (fried)
Oats - 1 tablespoon (fried)
Dried Mango Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Salt - to taste
Peanut (fried and crushed) - 1 table spoon
Rusk Powder - a little
Egg - 1
Cooking Oil - to fry

PREPARATION

   Cook Sweet corn in steam for 8 min and keep aside. When it get cool put it in a grinder and make a rough paste. Crush the Bread by hand. Put Sweet Corn, Bread, Onion, Ginger, Green Chilly, Coriander leaves, Corn Flour, Oats, Dried Mango Powder, Black Pepper Powder, Peanut, Egg,Salt and some Rusk powder in a bowl and mix well.

   Take some compound in hand and make small lemon like balls and roll it in Rusk powder and put in boiling oil and fry both sides in golden color. Serve with Sauce.

Do you like this recipe? 

Try this

 If you like this recipe please share your comments here or mail me on bindurohinipillai@gmail.com.

Please Comment

Thank You

LEMON ' N MELON

 LEMON ' N MELON

       How hot this summer is......! 

    Here is a good health drink you can prepare easily in this summer. A tasty blend of Water Melon, Lemon and Mint is good for this summer

LEMON ' N MELON

INGREDIENTS

Water Melon pieces - 2 cup 

Lemon -1 

Sugar - to taste

Mint leaves  - a little

Water Melon cubes - 4-5 ( cut the melon to small cubes and freeze it to make Melon cubes)

  METHOD:

     Put Water Melon in a blender. Squeeze the Lemon and take the juice. Add Lime juice and sugar to  the melon and blend it to make a juice. Pour it to a glass.  A tasty summer drink is ready. Serve with Mint leaves and Water Melon cubes in it. 

VISHU KANJI/ RICE & GREEN GRAM PORRIDGE

HAPPY VISHU FOR ALL

       Today I am presenting the recipe of the traditional VISHU KANJI. Actually it is a healthier blend of Rice, Green Gram and Coconut milk.

VISHUKANJI

    Here is the recipe:

Ingredients

Parboiled Rice (Mutta Rice) - 2 cup
Semi fried Green Gram - 1 cup
Coconut Milk - 1st milk ( high consistency milk) - 1 cup
Coconut milk - 2nd milk ( low consistency milk) - 2 1/2 cup
Salt - to taste

PREPARATION

     Wash Rice and Green Gram separately well and put together in a pot or vessel. Add second consistency coconut milk and stir well. Cook this very well. Stir occasionally. When it get cooked allow it to become thick. When it got thicken, turn off the flame. After 5 min add first consistency coconut milk and stir well.

   Add Salt at the time of serving. Serve with Chakka puzhukku, pickle and papad

HAPPY VISHU FOR ALL

CUCUMBER APPAM

Appam is a traditional breakfast of Kerala. Usually we make Appam by rice and coconut. But this is a different variety Appam made by Rice, Cucumber and Rice Flakes. Really it will be a different taste and its very easy to prepare. I promise you that this Appam is tastier and softer than usual Appam. Here is the recipe:

CUCUMBER APPAM

INGREDIENTS

Raw Rice - 2 cup
Coconut (grated) - 1 cup
Cucumber Pieces - 2 cup
Jaggery - 1 cup
Rice Flakes - 1/2 cup
Salt - to taste

PREPARATION

   Soak rice in water for 3 hours. Grind all the ingredients (soaked rice, coconut, cucumber, jaggery and Rice Flakes) well to make a smooth batter. Add salt. Keep this batter six hours for fermentation.

    In a hot pan rub oil or ghee and pour one scoop of appam batter and cover it with a lid. Medium flame is good. Put it upside down when one side is cooked. Cook both the sides of APPAM and serve hot with Egg Stew or Chicken Curry or Vegetable Curry etc. ENJOY a healthy and tasty breakfast...

   Do you like this recipe? If you like this please share your opinion and comments here or write to me on bindurohinipillai@gmail.com. Thank You...

OATS BANANA PUTTU

OATS BANANA PUTTU


    PUTTU  is our traditional food and Malayalees like it very well. Now a days the use of Parota become less and Puttu captured that popularity.

   OATS is very good for health. Because it is a cholesterol free meal. We can make very tasty PUTTU from oats. Here I am making Oats Banana Puttu. I am sure You shall like its sweet aroma and colorfulness and of course its taste too.

OATS BANANA PUTTU

The recipe is.....

INGREDIENTS

OATS - 2 CUP
BANANA (RIPE) - 2 ( cut it into small pieces)
COCONUT (grated) - 1and 1/2 CUP
SALT - TO TASTE

PREPARATION

   Put Oats in a hot pan and fry it. Don't allow to change the color of the Oats. Then allow it to cool and powder the fried oats in a mixer. Now we can use this powder to make Puttu. Mix the powder with salt and little water so that the powder get wet. Then fill a little grated coconut in puttukutti first. Then fill the sliced banana and some oats. Again add coconut, then banana and then oats respectively. Fill up the puttukutti like this and steam the puttukutti over a steampot or a pressure cooker.The Oats Banana Puttu is ready to serve. Garnish it with grated carrot. (We can make this puttu in Coconut shell (chiratta) instead of puttukutti.) Serve hot and enjoy...


              Do you like this recipe? Please share your opinions here or mail me in my address, bindurohinipillai@gmail.com.

            Thank you

                         Bindu Jayesh

Please share your COMMENTS.....

NETHOLI THORAN ( നെത്തോലി പീരപറ്റിച്ചത്)

നെത്തോലി പീര പറ്റിച്ചത്

ചേരുവകൾ
നെത്തോലി (വൃത്തിയാക്കി കഴുകി എടുത്തത്‌) - 1/2 കിലോ
തേങ്ങ - അരമുറി (ചിരകിയത്)
ചെറിയ ഉള്ളി - 5-8
മുളകുപൊടി - 1/2 ടീസ്പൂണ്‍
മല്ലിപ്പൊടി - 1 ടീസ്പൂണ്‍
പച്ചമുളക് - 8-10 (നെടുകെ പിളർന്നത്)
ഉലുവാപ്പൊടി - 1/4 ടീസ്പൂണ്‍
മഞ്ഞൾപ്പൊടി - 1/2 ടീസ്പൂണ്‍
കറിവേപ്പില  - 2 തണ്ട്
കുടംപുളി - 4-5 കഷണം
ഉപ്പ് - പാകത്തിന്
വെളിച്ചെണ്ണ - 1/4 ടീസ്പൂണ്‍
പാകം ചെയ്യുന്ന വിധം
തേങ്ങ, ചെറിയ ഉള്ളി, മുളകുപൊടി, മല്ലിപ്പൊടി, മഞ്ഞൾപ്പൊടി എന്നിവ മിക്സിയിൽ അരച്ചെടുക്കുക. (കൂടുതൽ അരയരുത്.) ഈ അരപ്പ് ഒരു മണ്‍ചട്ടിയിൽ ഇട്ടു അല്പം വെള്ളം ചേർത്ത് കലക്കുക. ഇതിലേക്ക് കഴുകി വൃത്തിയാക്കി വച്ചിരിക്കുന്ന നെത്തോലി, ഉലുവാപ്പൊടി, പച്ചമുളക്,കറിവേപ്പില, കുടംപുളി, ഉപ്പ്, വെളിച്ചെണ്ണ എന്നിവ ചേർത്തിളക്കി അടുപ്പിൽ വക്കുക. തിളച്ചു വരുമ്പോൾ ചട്ടി ഒന്ന് വട്ടം ചുറ്റിക്കുകയോ തവി ഉപയോഗിച്ച് ഇളക്കുകയോ ചെയ്ത ശേഷം തീ കുറയ്ക്കുക. (ഇളക്കുമ്പോൾ മീൻകഷണങ്ങൾ പൊടിഞ്ഞുപോകാതിരിക്കാൻ ശ്രദ്ധിക്കണം.) മീൻ വെന്തു വെള്ളം വറ്റി തോരൻപോലെയാകുമ്പോൾ അടുപ്പിൽ നിന്ന് ഇറക്കാം. നെത്തോലി പീര പറ്റിച്ചത് റെഡി. ചൂട് ചോറിനൊപ്പം കഴിക്കാം. (നെത്തോലി കാത്സ്യം സമ്പുഷ്ടമായതിനാൽ എല്ലുകളുടെ വളർച്ചക്കും ബലത്തിനും ഉത്തമം) 

CARROT MANGO PUNCH (MALAYALAM & ENGLISH)

ചേരുവകൾ
കാരറ്റ്  - 2 (തൊലി കളഞ്ഞു കഷണങ്ങളാക്കിയത്)
പച്ച മാങ്ങാ - 1 (തൊലി കളഞ്ഞു കഷണങ്ങളാക്കിയത്)
ഇഞ്ചി - ഒരു കഷണം (തൊലി കളഞ്ഞു മുറിച്ചത്)
പഞ്ചസാര - പാകത്തിന്
ഐസ് ക്യുബ്സ് - ആവശ്യത്തിന്
വെള്ളം - ആവശ്യത്തിന്
തയ്യാറാക്കുന്ന വിധം
   കാരറ്റും മാങ്ങയും ഇഞ്ചിയും പഞ്ചസാരയും അല്പം വെള്ളം ചേർത്ത് മിക്സിയിൽ അടിച്ചെടുക്കുക. ഇത് അരിച്ചെടുത്ത ശേഷം ആവശ്യത്തിനു വെള്ളം ചേർത്ത് ഐസ് ക്യുബുകൾ ഇട്ടു കുടിക്കാം. വേനൽക്കാലത്ത് കുടിക്കാൻ പറ്റിയ ഒരു ആരോഗ്യപാനീയമാണിത്.

INGREDIENTS
Carrot - 2 (peeled)
Raw Mango - 1 (peeled)
Ginger - 1 piece
Sugar - to taste
Ice Cubes - a few
Water - 3 cup
PREPARATION
   Cut Carrot, Mango and Ginger into small pieces and put it in a mixie with sugar and water. Juice it up and add sufficient water. Serve in glasses and put ice cubes in each glasses. It s a tasty and healthy drink in Summer.

GOBI 65 (MALAYALAM & ENGLISH)

കോളിഫ്ളവര്‍ 65 ഏവര്‍ക്കും ഇഷ്ടപ്പെടുന്ന ഒരു വിഭവമാണ് . ഇത് നമുക്ക് തികച്ചും ആരോഗ്യകരമായി വീട്ടില്‍ത്തന്നെ തയ്യാറാക്കാം.
ആവശ്യമുള്ള സാധനങ്ങള്‍
കോളിഫ്ളവര്‍ (വൃത്തിയാക്കി പൂക്കളായി അടര്‍ത്തിയെടുത്തത് ) - 2 കപ്പ്,
കോണ്‍ഫ്ളോര്‍  - 1 കപ്പ്
മൈദ/ആട്ട  -1/2 കപ്പ്
കറിവേപ്പില (അരിഞ്ഞത് ) - 3 തണ്ട്
മല്ലിയില (അരിഞ്ഞത് )  -2 ടേബിള്‍സ്പൂണ്‍
മഞ്ഞള്‍പ്പൊടി - 1/2  ടീസ്പൂണ്‍
മുളക് (അരച്ചത് ) - 1 ടീസപൂണ്‍
കുരുമുളക്പൊടി - 1 ടീസ്പൂണ്‍
ഇഞ്ചി - വെളുത്തുള്ളി പേസ്റ്റ്  -1 ടീസ്പൂണ്‍
ഗരംമസാല - 1 ടീസ്പൂണ്‍
ഉപ്പ്  - പാകത്തിന്
എണ്ണ  - വറുക്കാന്‍
പച്ചമുളക് ( നെടുകെ കീറിയത്) _ 2
കറിവേപ്പില  - രണ്ടുതണ്ട്
തയ്യാറാക്കുന്ന വിധം

   ആട്ട, കോണ്‍ഫ്ളോര്‍ , ഇഞ്ചി-വെളുത്തുള്ളി പേസ്റ്റ് , മുളക് അരച്ചത്, മഞ്ഞള്‍പ്പൊടി, കുരുമുളകുപൊടി ,ഉപ്പ് ഇവ അല്പം വെള്ളവും ചേര്‍ത്തു കലക്കി കൊഴുത്ത ബാറ്റര്‍ തയ്യാറാക്കുക. ഇതിലേക്ക് അരിഞ്ഞ കറിവേപ്പിലയും മല്ലിയിലയും ചേര്‍ത്തു നന്നായി യോജിപ്പിച്ച ശേഷം വൃത്തിയാക്കിവച്ചിരിക്കുന്ന കോളിഫ്ളവര്‍ ഈ ബാറ്ററില്‍ ഇട്ട് നന്നായി ഇളക്കുക. ശേഷം ചൂടായ എണ്ണയില്‍ കോളിഫ്ളവര്‍കഷണങ്ങളിട്ട് വറുത്തു കോരുക. നല്ലവണ്ണം മൊരിഞ്ഞുകിട്ടാന്‍ വറുത്തുകോരിയ കോളിഫ്ളവര്‍ വീണ്ടും എണ്ണയില്‍ വറുക്കുക. ഒപ്പം പച്ചമുളകും കറിവേപ്പിലയും എണ്ണയില്‍ വറുത്തു കോരി ചൂടോടെ സോസ് കൂട്ടി കഴിക്കാം.
INGREDIENTS
Cauliflower - 2 cups (blanched and cut into florets)
Corn flour - 1 cup
Maida / Wheat Flour - 1/2 cup
Curry Leaves - 3 springs (chopped)
Coriander Leaves (chopped) - 2 tablespoon
Turmeric Powder - 1/2 teaspoon
Red Chilly Paste - 1 teaspoon
Pepper powder - 1 teaspoon
Ginger- Garlic Paste - 1 teaspoon
Garam Masala - 1 teaspoon
Salt - to taste
Oil - to fry
Curry Leaves - 2 springs
Green Chilly - 2 (split lengthwise)
PREPARATION
   Mix Atta, Corn Flour, Ginger- Garlic paste, Chilly Paste, Turmeric Powder, Pepper Powder,Salt and Water and make a thick batter. Add chopped Curry Leaves and Coriander Leaves to this batter and pour it on the Cauliflower and mix well.Then fry the Cauliflower in oil and keep aside. Finally double fry the Cauliflower so that it get crispy Add Green Chilly and Curry Leaves and fry with Cauliflower. Enjoy GOBI 65 hot with Sauce.

   Have you prepared any recipes from this blog? Do you like this? If you like this, please share your experiences and comments. Thank you.

  

KUTTANADAN DUCK CURRY (കുട്ടനാടന്‍ താറാവുകറി) (ENGLISH & MALAYALAM)

കുട്ടനാടൻ ശൈലിയിലുണ്ടാക്കുന്ന  താറാവ് കറി വളരെ രുചികരവും പ്രഖ്യാതവുമാണ്. ഈ ഈസ്റ്റർ ദിനത്തിൽ പത്തിരിക്കും കള്ളപ്പത്തിനുമൊക്കെ  ഒപ്പം വിളമ്പാൻ കുട്ടനാടൻ താറാവ്കറി ആവട്ടെ. ആവശ്യമുള്ള സാധനങ്ങൾ 

താറാവിറച്ചി - 1 കിലോ (ചെറിയ കഷണങ്ങളായി മുറിച്ചത് )

മഞ്ഞൾപ്പൊടി  - 1/ 2  ടീസ്പൂണ്‍ 

ഇഞ്ചി - ഒരു കഷണം (ചതച്ചത് )

വെളുത്തുള്ളി - 5 അല്ലി (ചതച്ചത്)

മല്ലിപ്പൊടി - 1 ടീസ്പൂണ്‍ 

കുരുമുളക് ചതച്ചത്  - 1/2 ടീസ്പൂണ്‍ 

പെരുംജീരകം ചതച്ചത് -1/2 ടീസ്പൂണ്‍ 

വിനാഗിരി - 2 ടീസ്പൂണ്‍ 

ഉള്ളി - 1/2 കപ്പ് (നേർമ്മയായി അരിഞ്ഞത്)

ഇഞ്ചി -  1 കഷണം (ചെറുതായി അരിഞ്ഞത്)

വെളുത്തുള്ളി - 10 (അരിഞ്ഞത്)

പച്ചമുളക് - 4 (നീളത്തിൽ കീറിയത്)

മല്ലിപ്പൊടി - 1 1/2 ടീസ്പൂണ്‍

മുളകുപൊടി - 1 ടീസ്പൂണ്‍ 

കുരുമുളകുപൊടി -1 ടീസ്പൂണ്‍ 

ഗരംമസാല - 1 ടീസ്പൂണ്‍ 

പാചക എണ്ണ  - ആവശ്യത്തിന് 

[തേങ്ങാപ്പാൽ - 1/2 കപ്പ് (ആവശ്യമുണ്ടെങ്കിൽ മാത്രം )]

ഉപ്പ് - പാകത്തിന് 

പാചകരീതി 

   താറാവിറച്ചി നന്നായി കഴുകിവൃത്തിയാക്കിയ ശേഷം തൊലിയോടുകൂടി ചെറിയ കഷണങ്ങളായി മുറിക്കുക. അതിൽ മഞ്ഞൾപ്പൊടി, 1/2 ടീസ്പൂണ്‍ മല്ലിപ്പൊടി, ഇഞ്ചി ചതച്ചത്, വെളുത്തുള്ളി ചതച്ചത്, കുരുമുളക് ചതച്ചത്, പെരുംജീരകം ചതച്ചത്, വിനാഗിരി, ഉപ്പ് ഇവ ചേർത്ത് നന്നായി യോജിപ്പിച്ച് ഇറച്ചി അരമണിക്കൂർ വയ്ക്കുക. അര മണിക്കൂർ കഴിയുമ്പോൾ മാരിനേറ്റ് ചെയ്ത താറാവിറച്ചി കുക്കറിൽ വേവിക്കുക. (താറാവിറച്ചിക്ക് കോഴിയെ അപേക്ഷിച്ച് വേവ് കൂടുതലാണ് )

   അടുപ്പിൽ ഒരു ചീനച്ചട്ടി വച്ച് ചൂടാകുമ്പോൾ അതിൽ എണ്ണയൊഴിച്ച് ഉള്ളി വഴറ്റുക. വഴന്നുവരുമ്പോൾ ഇഞ്ചി അരിഞ്ഞത്, വെളുത്തുള്ളി അരിഞ്ഞത്, പച്ചമുളക് ഇവ ചേർത്ത് വഴറ്റുക. നല്ല ഗോൾഡെൻ നിറമാവുമ്പോൾ മല്ലിപ്പൊടിയും മുളകുപൊടിയും ചേർത്ത് വഴറ്റുക.വഴന്ന മണം വരുമ്പോൾ ഇതിലേക്ക് വേവിച്ച ഇറച്ചി ചേർത്ത് ഇളംതീയിൽ വേവിക്കുക. ആവശ്യത്തിന് ഉപ്പ് ചേർക്കാം. (ഇതിലേക്ക് വേണമെങ്കിൽ തേങ്ങാപ്പാൽ ചേർക്കാം.) കറിവേപ്പിലയും ഗരംമസാലപൊടിയും 1 ടീസ്പൂണ്‍ കുരുമുളകുപൊടിയും ചേർത്ത് 10-15 മിനിറ്റ് ഇളം തീയിൽ വേവിക്കാം.ചാറു കുറുകുമ്പോൾ തീ അണക്കാം. അരമണിക്കൂറിനു ശേഷം വിളമ്പാം.
 INGREDIENTS

Duck(Tharavu) -1kg (cut into medium pieces)

Turmeric powder-1/2teaspoon

Coriander powder-1/2 teaspoon

Ginger-1 piece (crushed)

Garlic-5 cloves(crushed) 

Pepper-1/2 teaspoon (crushed)

Fennel seeds-1/2 teaspoon

Vinegar-2 tablespoon  

Salt -  to taste

Shallots/small onion-1/2 cup (thinly sliced) 

Ginger-1' piece (chopped)

Garlic-10

cloves (chopped)

Green chilly-4 (slit lengthwise)

Curry leaves-2 sprigs

Coriander powder-11/2 teaspoon

Chilly powder-1 teaspoon

Pepper powder-1 teaspoon  

Garam masala-1 teaspoon 

(Coconut milk-half cup(optional))

Cooking Oil- as required 

Method:

Cut the cleaned duck into medium sized pieces with skin.Marinate the cleaned duck pieces with Turmeric Powder, Coriander Powder, crushed Ginger and Garlic, crushed Pepper, Fennel Seeds, Vinegar and Salt and marinate for at least 30 minutes.After 30 minutes,pressure cook the marinated meat in a pressure cooker until  it cooked. (Duck usually takes more time to get cooked compared to chicken). Heat oil in a kadai and add thinly sliced small onion  and saute till they begin to turn soft, add crushed ginger,garlic and green chilly and cook until it turns lightly golden brown colour. Add Coriander Powder, Chilly Powder to it and stir in low-medium heat. Then add cooked meat to this and cook this in a medium heat.Add some more salt. Add coconut milk if necessary. Add curry leaves, garam masala powder and pepper powder to this and cook in a low flame for 10-15 minutes till the gravy thickens, Switch off the flame and allow it for keeping 30 minutes before serving. then serve with APPAM, IDIYAPPAM and PATHIRI

EASTER WISHES FOR ALL

CHICKEN STEW

CHICKEN STEW

   Hai Friends, 

Today I am presenting an Eater Special Item - Chicken Stew. It is a side dish of Appam, Palappam or Idiyappam.

CHICKEN STEW

INGREDIENTS
Chicken - 1/2 kg

Onion - 2 ( cut it into square pieces)
Green Chilly - 4
Ginger-Garlic Paste - 1 1/2 teaspoon
Carrot - 1 (cut to small pieces)
Beans - 10 (chopped)
Green Peas - 1/2 cup
Potato - 1 (cut it into square pieces)
Curry Leaves - 2 branches
Cashew Nut paste - 10
Garam masala- 1 1/2 teaspoon
Pepper Powder - 1 1/2 teaspoon
Coconut Milk (Ist) - 1 cup
Coconut Milk (2nd) - 1 1/2 cup
Salt - to taste
Coconut Oil - 1 table spoon

PREPARATION
Cook the Chicken with salt, Pepper powder, Potato pieces  and 1 glass water in a cooker for 5 min. Cook the vegetables (carrot, beans and green peas) in a steamer for 10 min and keep aside. Put the Garam masala in a hot pan and add some Oil to it. Add Onion, Ginger Garlic Paste,Green Chilly and Curry leaves to it and saute.( Dont allow to change the colour of Onion) Add the cooked vegetables and mix well. Add coconut milk (2nd) and cook it for 5 min. Add the cooked Chicken and Potato to it and cook this for 5-10 min in low flame. Mix the Cashew nut paste to the Coconut Milk (1st) and add it to the curry. Cook it in low flame until the gravy gets thick. Add some Pepper powder and stir well and turn off the stove. Serve it with APPAM and PATHIRI..

CHICKEN FRY ( NADAN) ചിക്കന്‍ ഫ്രൈ (നാടന്‍) ENGLISH & MALAYALAM

ആവശ്യമുളള സാധനങ്ങള്‍
ചിക്കന്‍ (കഷണങ്ങളാക്കിയത് ) - 1 കിലോ
ഗരം മസാല  1 1/2 ടീസ്പൂണ്‍
കുരുമുളകുപൊടി  - 1 1/2ടീസ്പൂണ്‍
മഞ്ഞള്‍പ്പൊടി  - 1 ടീസ്പൂണ്‍
ഉപ്പ്  - പാകത്തിന്
വറ്റല്‍മുളക്  - 8 എണ്ണം
കറിവേപ്പില  - രണ്ടുതണ്ട്
ഉള്ളി  -10 എണ്ണം
വെളുത്തുള്ളി  -10 അല്ലി
ഇഞ്ചി  - ഒരു വലിയ കഷണം
എണ്ണ  - ആവശ്യത്തിന്
തക്കാളി  - 1 (ഇടത്തരം)

തയ്യാറാക്കുന്ന വിധം
 കഷണങ്ങളാക്കിയ ചിക്കന്‍ കഴുകി വൃത്തിയാക്കി അതില്‍ മഞ്ഞള്‍പ്പൊടി, കുരുമുളകുപൊടി, ഗരംമസാലപ്പൊടി, ഉപ്പ് എന്നിവ പുരട്ടി അരമണിക്കൂര്‍ വയ്ക്കുക. അതിനുശേഷം ചിക്കന്‍ എണ്ണയില്‍ പൊരിച്ചെടുത്ത് മാറ്റിവയ്ക്കുക. (അധികം എണ്ണ ഉപയോഗിക്കാത്തവര്‍ മാരിനേറ്റ് ചെയ്ത ചിക്കന്‍ വളരെ കുറച്ചു വെള്ളം ചേര്‍ത്ത് കുക്കറില്‍വച്ചു വേവിച്ചശേഷം എണ്ണയില്‍ പൊരിച്ചെടുക്കുക) ഉള്ളി, വെളുത്തുള്ളി, ഇഞ്ചി ഇവ മിക്സിയില്‍ അരച്ചത് ചിക്കന്‍ വറുത്ത എണ്ണയില്‍ത്തന്നെ വഴറ്റിയെടുക്കുക. നന്നായി വഴന്നുവരുമ്പോള്‍ ചെറുതായി അരിഞ്ഞ തക്കാളി ചേര്‍ത്തു വഴറ്റുക. നന്നായി യോജിച്ചുവരുമ്പോള്‍ ചതച്ച മുളകും കറിവേപ്പിലയും ചേര്‍ത്തു വഴറ്റുക. ഇതിലേക്ക് ചിക്കന്‍ ചേര്‍ത്തിളക്കി അഞ്ചു പത്തുമിനിട്ട് ഇളംതീയില്‍ വറുത്തെടുക്കുക. നാടന്‍ചിക്കന്‍ ഫ്രൈ റെഡി.

INGREDIENTS
Chicken- 1 kg (cut it into pieces)
Garam Masala - 1 1/2teaspoon
Pepper Powder - 1 1/2 teaspoon
Turmeric Powder - 1 teaspoon
Shallots - 10
Red Chilly (Dried Chilly) - 8 no (crushed)
Salt - to taste
Garlic - 10 cloves
Ginger - 1 big piece
Oil- For frying
Tomato - 1 (chopped)
Curry Leaves - 2 branches

PREPARATION
   Marinate the Chicken with Turmeric powder, Garam masala, Pepper powder and Salt and keep it aside for half an hour.Then fry the Chicken in hot oil.(Cook the marinated chicken in a cooker before frying to reduce the use of oil.) Grind the Shallots, Ginger, and Garlic in a mixie and saute this in the same oil.Add chopped tomato to this and saute well. Then add crushed Chilly and Curry Leaves to it and saute. Finally add the fried Chicken and fry for 5-10 min in low flame. Tasty Nadan Chicken Fry is ready. Garnish it with chopped Onion and chopped Tomato. SERVE and ENJOY....