RAGI ELA ADA / RAGI ELAYAPPAM / STEAMED RAGI PARCELS IN PLANTAIN LEAF

Ada is a traditional  Kerala delicacy , consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of break fast. Grated coconut and jaggery are the main ingredients of sweet filling usually. Sometimes banana is also added in the filling.

   We can use ragi powder or wheat flour etc instead of rice flour to making dough for ada. Sometimes the filling may be varried. Here I am presenting a special Ragi Ada.

RAGI ELA ADA

INGREDIENTS


Ragi flour - 1 cup
Warm water - as required
Salt - as required
Plantain leaves as required

FOR FILLING

Jaggery - as required
Coconut (grated) - 1 1/2 cup


METHOD


   Mix ragi flour with salt and water to make a smooth dough (slightly looser than the chapathi dough) Combine grated coconut and jaggery and keep aside. Cut plantain leaves into squares (approximately 8 - 9 inches sides). Take some dough and pat it over the plantain leaves thinly with fingers. (If the dough is sticky, wet the fingers occasionally.) Then put the coconut jaggery filling on the one side of the pat out dough and fold and keep aside. Make all the ada like this.


   Put the folded adas into a steamer or idly cooker and steam it for 15 - 20 minutes or until it get cooked. Take out adas and remove plantain leaves and serve.


Healthy and Tasty  Ragi Ela Ada is ready now. Serve and enjoy...

Like this recipe? Please write to me your opinion. Thank you all for your support.

BINDU JAYESH
bindurohinipillai@gmail.com

BUTTER CHICKEN / MURGH MAKHANI

   Butter Chicken is an Indian side dish of chicken in a mildly spiced curry sauce. It is known as murgh makhani in Hindi. It is served in India and abroad. Butter Chicken has its roots in Punjabi Cuisine. Chicken is marinated for several hours in a cream and spice mixture. The spices may include garam masala, ginger- garlic paste, lemon, pepper, coriander, cumin, turmeric and chilly. As it is a Punjabi cuisine, Kasuri methi  (dried fenugreek leaves) is a main ingredient for butter chicken. Cream may be used in the sauce or as a garnish. Cashew paste is used as a thickener.

   Garnishes can include butter, cream, green chillies and kasuri methi. Butter Chicken is one of my favourite dish and one of my friend Archana requested me to post this recipe before. Archana, hope you reading this post now.

BUTTER CHICKEN



See the Recipe

INGREDIENTS


Chicken - 1 kg
Kashmiri Chilli powder - 2 table spoon
Ginger paste - 2 table spoon
Tomato - 1(big) (grind to make a paste)
Garlic paste - 2 table spoon
Garam masala - 1 1/2 teaspoon
Onion - 4 (cut lengthwise )
Butter - 3 tablespoon
Cashew nuts - 50 gram
Kasuri Methi - 1/2 teaspoon (heat and press with finger to make a powder )
Turmeric powder - 1/2 teaspoon
Coriander leaves - 1/4 cup ( chopped )
Cooking oil - 2 table spoon
Salt - to taste


PREPARATION


   Soak cashew nuts in water for some time. Heat oil in a pan and saute chopped onion. (Don't allow to change the color ) Grind the sauteed onion and soaked cashew nuts together to make a smooth paste. Heat butter in a well bottomed pan and add chicken pieces and turmeric powder to it and saute for some time. When the chicken pieces get dry and started to getting fry, add ginger paste and garlic paste and saute well. When the raw smell disappears, add chilly powder and garam masala respectively. After 2 minutes, add tomato paste and saute. When the gravy get dry, add salt and some water and cook for some time. Cover the pan with a lid. When the chicken pieces get cooked, add onion - cashew paste and allow it to boil. Then add kasuri methi powder and mix well. Turn off the stove. Tasty Butter Chicken is ready. Garnish it with chopped coriander leaves, butter and cashew nuts and serve with chapathi or fried rice...


HOW IS IT? TRY THIS TODAY ITSELF. DON'T RUSH TO THE RESTAURANT. IT IS VERY EASY. PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. THANK YOU ALL.

BINDU JAYESH
bindurohinipillai@gmail.com

SHAMAM SHAKE SMOOTHIE

How hot this summer is! Now its time to reduce solid food and use plenty of juices, ice creams and cool drinks. Today's special is a healthy and tasty summer drink, that is Shamam Smoothie... We can make this very easily. See the recipe below and quench the thirst of this hot summer.

SHAMAM SHAKE SMOOTHIE

INGREDIENTS


Shamam - 1
Milk - 2 cup
Sugar - 4 teaspoon
Ice cubes - 1 1/2 cup
Vanilla Ice cream - 2 cup



METHOD


   Remove the skin and seeds of shamam (musk melon) and cut it into pieces. Boil milk and allow it to cool. Put shamam, ice cubes, milk and sugar  together in a blender and mix well. Pour it into glasses and scoop ice cream and put it over the shamam shake and serve. I m sure that everyone should like its taste. Its a good health drink for all for this Summer season.

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Thank You All For Visiting My Magic Recipes

BINDU JAYESH
bindurohinipillai@gmail.com


   

CHILLY FISH

Today's special is a Fish recipe that is Chilly Fish. boneless fish pieces batter fried and doused in a spicy tangy sauce. Chilly fish is a most famous Indian Chinese dish. See the recipe below and try this today itself. Have a nice cooking time.

CHILLY FISH

INGREDIENTS


Fish - 1/2 kg
Onion - 2 (cut it into cube shaped pieces)
Capsicum -1 (cubed)
Ginger - 1 inch piece (chopped)
Green chilly - 3 (chopped)
Garlic - 6 cloves (chopped)
Egg white - 1
Corn flour - 2 teaspoon
Chilly sauce - 1 teaspoon
Tomato sauce - 2 teaspoon
Black pepper powder - 1 teaspoon
Chilly powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Soy sauce - 2 table spoon
Ginger- garlic paste - 1 teaspoon


PREPARATION


Wash and cut fish into pieces. Combine ginger garlic paste, chilly powder, turmeric powder, black pepper powder and salt. Marinate fish pieces with this paste for 20 minutes.  Mix corn flour with egg white and soya sauce and make a thick batter. Add little water if necessary. Dip fish pieces into this batter and fry fish pieces in hot oil till golden and keep aside.

   Add chopped ginger, garlic and green chilly into the same oil and saute until the raw smell disappear. Then add cube sized onion into it and saute for one minute. Add soy sauce, chilly sauce and tomato sauce and some water and boil it. Add salt to it. Add fried fish pieces to it and allow it to cook for 5 minutes. Then add cube sized capsicum pieces and cover it with a lid. Cook for 2 minutes in low flame. Take 1 teaspoon corn flour in a bowl and mix with water to make a thin batter. Pour this batter to the Fish mix and stir well. Turn off the flame when it get thick or dry. Garnish with coriander leaves and spring onion and serve.

 

Now tasty Chilly Fish is ready. Serve with fried rice or Chapathi

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THANK YOU

BINDU JAYESH
bindurohinipillai@gmail.com

CHEMMEEN POLLICHATHU / PRAWNS POLLICHATHU

Chemmeen pollichathu is a delicacy of  Kerala seafood. It is an authentic side dish of   God Own Country's seafood items. Here, prawns are marinated in spices such as chilly powder, turmeric powder and lime juice etc and cooked in an array of masalas, herbs and coconut milk.

PRAWNS POLLICHATHU 

INGREDIENTS

Prawns - 500 g (cleaned)

Onion - 1 (chopped )

Shallots - 1/2 cup (chopped)

Ginger - 2 inch piece

Garlic - 6 cloves (chopped)

Green Chilly - 2 (slit into half)

Curry leaves - 3 springs

Coconut oil - 2 teaspoon

Chilly powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Black pepper - 2 teaspoon (crushed)

Coconut milk - (thick) 1 cup

Salt - to taste

For Marination

Chilly powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon
Salt - to taste
Lime juice - 1 teaspoon

PREPARATION

   Marinate prawns with chilly powder, turmeric powder, salt and lime juice for 30 minutes. Heat oil in a pan and toast marinated prawns in low flame and keep aside. Heat oil in the same pan and add mustard seeds and fenugreek seeds and allow it to splutter. Add onion, curry leaves, ginger, garlic, green chilly and shallots and saute for some time. Add red chilly powder and coriander powder, turmeric powder and crushed black pepper and mix well. Add chopped tomato pieces and saute well. Add toasted prawns and combine well with the masala. Add some water and salt and cook for some time. Finally add coconut milk and cook until the gravy get thick. Add some curry leaves and turn off the flame. Serve Chemmeen Pollichathu with roti or chapathi or appam or rice.

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BINDU JAYESH

bindurohinipillai@gmail.com

CARROT SEMIYA PAYASAM / CARROT VERMICELLI KHEER

   Semiya Payasam is a Kerala kheer, which is delicious and made of vermicelli and milk and flavored with cardamom or saffron. Actually it is the easiest payasam recipe which  can make especially during festive seasons such as Onam, Vishu or birthday celebrations etc.

  Now I am making a Carrot Semiya Payasam which is delicious as well as nutritious. Carrot can be attributed to their beta carotene and fiber content. It is also a good source of antioxidant agents. Carrots are rich in vitamin A, which is amazingly help to protect from eye diseases and help for eye sight.

See the recipe below and enjoy this special carrot semiya payasam 

CARROT SEMIYA PAYASAM

INGREDIENTS

Carrot - 1/2 kg
Vermicelli  (semiya) - 200 g
Milk - 1  litre (boiled)
Sugar - 1 1/2 cup ( as required)
Kaskas (black) - 2 table spoon
Ghee - 1 teaspoon
Raisins - 20
Cashew nuts - 20
Cardamom - 4


METHOD


   Peel and cut carrot into small pieces and boil it with water and allow it to cool. Grind the boiled carrot with some milk to make a fine paste. Keep it aside. Pour ghee into a heavy bottomed pan and roast cashew nuts and raisins and keep aside. Put black kas kas in water for soaking. Roast the vermicelli  in same ghee on low flame, sauteing until it turns golden brown and it gives the marvelous aroma. Add half litre of boiled milk with water and cook the vermicelli. Stir occasionally. Add sugar to it and stir frequently to prevent sticking. Then pour the remaining milk to the payasam and cook for some time. When payasam get thick, add the carrot paste and cardamon powder to it and boil the kheer. Turn off the flame. Garnish the kheer with roasted cashew nuts and raisins. Finally add soaked kas kas and cover the kheer pan with a lid for 20 minutes. Then open the lid and enjoy the luscious and creamy Carrot Semiya Payasam.

TRY THIS RECIPE TODAY ITSELF

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BINDU JAYESH

bindurohinipillai@gmail.com

KONJU THEEYAL / CHEMMEEN THEEYAL / PRAWNS CURRY IN FRIED COCONUT GRAVY

Konju Theeyal is an authentic and traditional side dish of Mid Travancore region especially in Alappuzha District. Now I am presenting one of my favourite dish I ever made. Try this Konju Theeyal today itself.

KONJU THEEYAL

See the Recipe

INGREDIENTS

Chemmeen (Konju / prawns) - 1/2 kg (cleaned)
Shallots - 1 1/2 cup (chopped)
Coconut bits - 1 cup
Coconut (grated) - 1 1/2 cup
Chilly powder - 1 teaspoon
Green chilly - 3 (slit)
Turmeric powder - 1/4 teaspoon
Coriander powder - 3/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Tamarind juice - a little
Salt - to taste
Coconut oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dried chilly - 2
Curry leaves - 3 springs

PREPARATION


 
   Dry fry grated coconut in a pan till deep brown.  Add chilly powder, coriander powder  and fenugreek powder. Mix well. Allow it to get bit cool. Grind the coconut mix well to get a smooth paste. (Don't add water while grinding).  Pour some oil in a  hot pan and put mustard seeds and dried chilly into it. Allow it to splutter. Then add shallots, curry leaves and coconut bits and saute well. Add cleaned prawns (konju) to it and saute. Add turmeric powder and salt.  Pour some water. When water get boiled, add fried coconut paste and allow it to boil.  Then turn the flame on sim and cook the curry until get thick. Add tamarind juice and cook for 5 minutes more.  Turn off the flame. Tasty Konju Theeyal is ready. It is a very good combination with hot rice.

STEP BY STEP METHOD

1.Dry fry grated coconut in a pan till brown.

2. Addchilly powder, coriander powder and fenugreek powder and mix well. Turn off the flame and allow it to cool.

3. Grind it into a smooth paste. (don't add water)

4. Pour some oil in a hot pan and add mustard seeds and dried chillies to it. Allow it to splutter.

5. Add shallots, green chilly and coconut bits. curry leaves to it and saute well.

6. Add cleaned prawns to it.

7. Add turmeric powder and salt. Saute for some time.

8. Pour some water and boil it

9. Add coconut paste into it and mix well.

10. Cover the pan with a lid and cook in low flame.

11. When curry get cooked, add tamarind juice and cook for 5 minutes more.

12. Turn off the flame when curry get ready.

ENJOY KONJU THEEYAL WITH RICE

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BINDU JAYESH
bindurohinipillai@gmail.com

MUSHROOM BIRIYANI (THALASSERI STYLE) / KOON BIRIYANI

Hi, Today,s special is a tasty Biriyani recipe.  Vegetarians as well as non vegetarians  would like this because I used Mushrooms to prepare this. Mushrooms, though classified as vegetables in the food world, are technically not plants. Mushrooms belong to the Fungi family, and are the fleshy, spore- bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. Anyway, I experimented this mushroom biriyani for my dear daughter because she likes mushrooms as well as biriyani and fried rice. See the recipe of Thalasseri special Mushroom Biriyani.

MUSHROOM BIRIYANI

INGREDIENTS

Mushroom - 250 gm ( I used Button Mushroom) - cut it into 4 pieces
Basmati Rice - 2 cup
Tomato - 2 (chopped)
Ginger - Garlic paste - 1/2 tablespoon
Coriander leaves - 1 tablespoon (chopped)
Mint leaves - a handful
Cardamom - 4
Bay leaves - 2
Lemon juice - 1 teaspoon
Salt - as required
Curd - 3 teaspoon
Onion - 4 (finely chopped) (2 for deep frying)
Green chilly - 3 (chopped)
Black pepper - 1/2 teaspoon

FOR MARINATION

Chilly powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1 teaspoon
Ginger - Garlic paste - 1/2 tablespoon
Black pepper powder - 1 teaspoon
Lemon juice - 1 teaspoon
Salt - to taste

PREPARATION


   Marinate mushroom with chilly powder, ginger garlic paste, turmeric powder, garam masala, salt and lemon juice. Keep it aside for 30 minutes. Fry cashews and raisins and keep aside. Fry onions until get broun. Add some salt while frying. Fry the marinated mushroom.

   Boil ghee in a pan. Add ginger garlic paste to it and saute. Add onion, green chillies and saute. Then add black pepper and chilly powder when it turned sauteed. Add coriander leaves and mint leaves. Mix well. Then add tomato pieces and lemon juice and saute until tomato get mashed. Add curd and mix well. Finally add fried mushroom pieces. Now the mushroom masala is ready. Keep it aside.

  Now, boil ghee in a pot and add cumin seeds. Put washed Basmathi rice into the ghee and fry for some time. Then add 6 cups of water to it. Rice: water ratio is 1:3) and add bay leaves and salt to it. Cover the pot with a lid. Cook until it get ready.

  Then put the mushroom masala in a Biriyani pot on low flame. Sprinkle fried onion over it. Then add cooked rice over it. Then garnish it with fried onion, cashew nuts, raisins, coriander leaves and spring onion. Cover the pot with a lid and cook in low flame for 20 minutes more. Now the lovely fragrance spread around and the tasty mushroom biriyani is ready to serve. Enjoy the authentic taste of Thalasseri..

STEP BY STEP PICTURES

1. Cut mushrooms into pieces

2.Marinate mushroom with chilly powder, turmeric powder, black pepper powder, turmeric powder, ginger - garlic paste, lemon juice and salt

3. Fry cashew nuts in a pan

4. Fry raisins

5. Fry chopped onions till broun.

6. Keep it aside.

7. Fry marinated mushrooms and keep aside.

8. Boil ghee in a pot and add cumin seeds.

9. Put washed Basmathi rice into the ghee and fry for some time

10. Then add 6 cups of water into it. (6 cups for 2 cup of rice.

11. Add bay leaves and salt. Cover the pot with a lid.

11. Cook until the rice get ready.

12. Boil ghee in a pan. Add ginger garlic paste and saute.

13. Add onion and green chillies and saute.

14, Add black pepper powder and chilly powder and saute.

15. Add coriander leaves and mint leaves.

16. Then add tomato pieces and lemon juice. Saute well.

17. Add salt.

18. Add curd  when tomato get mashed and mix well.

19. Add fried mushroom pieces to it and mix well. Mushroom masala is ready.

20. Now put the mushroom masala in a biriyani pot on low flame.

21. Sprinkle fried onion over it.

22. Then add cooked rice over it.

23. Garnish biriyani with fried cashew nuts, raisins, fried onion, coriander leaves and spring onion.

24. Cover the pot with a lid and cook biriyani for 20 minutes in low flame.

25. Open the lid. Biriyani is ready now.

26. Enjoy the taste of Mushroom Biriyani...

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BINDU JAYESH

bindurohinipillai@gmail.com