THAKKALI RASAM / TOMATO RASAM / SPICY TOMATO SOUP

Rasam is a South Indian soup recipe, which uses with rice or as soup. In South Indian sadya, rasam is an inevitable side dish.  Here I am adding my own version of tomato rasam. See the recipe below:

TOMATO RASAM

INGREDIENTS

Tomato - 2
Black pepper - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Chilly powder - 1/4 teaspoon
Garlic - 4 pod
Curry leaves - 3 springs
Coriander powder (optional) - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Asafoetida - 2 pinch
Dried chilli -2
Mustard seeds - 1/2 teaspoon
Cooking oil - 1 tablespoon
Shallots - 3 (chopped round)
Tamarind juice - lemon sized
Salt - as required.
Coriander leaves (optional) - a little


METHOD


   Crush black pepper and garlic in a blender. Chop and grind  tomato along with black pepper and garlic. Pour some oil in a hot pan, add tomato mix into it and saute well. Add turmeric powder and salt while sauteing. Add chilli powder and coriander powder and mix well. Add some water along with tamarind juice. When it get boiled, add fenugreek powder and asafoetida powder to it and stir well. Turn off the flame.

   Now, put the pan on a stove, pour some oil and splutter mustard seeds and dried chilli. Add chopped shallots and curry leaves and saute well. Pour it on the rasam and mix well. Tomato rasam is ready.Garnish with coriander leaves. Serve with rice or as a soup.

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BINDU JAYESH
bindurohinipillai@gmail.com

VAZHAKOOMPU VADA / BANANA FLOWER FRITTER

Vazhakkoompu has a lot of health benefits and we used to make it as thoran commonly. But banana flower is good for making vada and now I am adding this healthy recipe for you. Kids also will like this. Preparing any dish with vazhakkoompu is very difficult, but it is fibrous and good for kidney functioning and all. So don't throw away vazhakkompu and make variety dishes from that.

VAZHAKKOOMPU VADA

INGREDIENTS


Vazhakkoompu / Banana Flower - 1
Shallots - 10 (chopped)
Green chillies - 3 (chopped)
Red chilli powder - 1/4 teaspoon
Basan (kadalamavu ) - 3 tablespoon
Curry leaves - 2 springs (chopped)
Garam masala - 1/2 teaspoon
Ginger - 1 piece (chopped)
Garlic (crushed) - 3
Turmeric powder - 1/4 teaspoon
Salt - to taste
Cooking oil - as required


METHOD

Take banana flower and chop it well. (take out each florets and remove the hard and long stigma ( kallanum kalliyum of vazhakoompu in malayalam) while chopping). Dip chopped banana flower in saline water or rub it with coconut oil to avoid changing the color.Cook this with some water, salt and turmeric powder. Drain excess water and press it to get dry. Add all the chopped ingredients, basan  and powders with cooked banana flower and mix well. The dough for vada (fritter) is ready.

   Now make small balls from dough and flatten it as vada. Make all dough like this and deep fry in hot oil. (We can shallow fry them instead fry cooking,  to reduce the use of oil). Now the Vazhakkoompu Vada / Banana flower fritter is ready to serve. Serve hot with tomato sauce.

PLEASE TRY THIS RECIPE TODAY ITSELF AND SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU FOR VISITING MY BLOG. THANKS FOR ALL SUPPORTS.

HAPPY COOKING!!!

BINDU JAYESH
bindurohinipillai@gmail.com

NEER DOSA

Today's special is Neer Dosa, a break fast recipe. Neer Dosa is a variety of dosa and easy to prepare as fermentation is not required. Actually it is a Karnataka cuisine and neer dosa means water dosa, because the dosa batter is not thick as usual dosa batter and a little watery in nature. We can make Neer Dosa by soaking raw rice for 4-5 hours and grind to make a batter and it is ready to make dosa. It is very thin and soft. Coconut chutney is the best combination for this. Thenga Manga Pattani Sundal is best with neer dosa and we can role it as masala dosa.

NEER DOSA

INGREDIENTS


Raw Rice - 2 cup
Salt - as required
Gingelly oil - as required

PREPARATION


   Soak raw rice in water for 4 - 5 hours. Drain the soaked rice and grind it by adding a little water and make a smooth batter. Pour it into a vessel. Add more water to this batter to make it a watery consistency. It should be watery, thin and flowing like milk.  ( The batter should not be thick nor thin. If it is too thin, the dosa would be flat and break while picking it.  If it is thick, we won't get small holes and lacy dosa.) Add salt and combine well. Now the dosa batter is ready.


   Put Dosa pan on flame and make it hot. Season pan with rubbing with gingelly oil on it. Stir the dosa batter and take a ladle full of batter. Then pour the batter on the pan from outward to inside or spread the batter by rotating the pan. Don't spread the batter with the back of the ladle. Cover the pan with a lid and cook till dosa done. Don't allow it to get brown. Don't flip the dosa. Now neer dosa is ready. Make dosa to a triangular fold on tawa itself or put some sundal in it and fold it and serve.

HAVE A NICE COOKING TIME

THANK YOU ALL

PLEASE DON'T FORGET TO SHARE YOUR COMMENTS AND SUGGESTIONS...

BINDU JAYESH
bindurohinipillai@gmail.com

MAMPAZHAM KESARI / MANGO KESARI / MANGO SEMOLINA PUDDING

Rava kesari is a famous South Indian sweet made for festive seasons like Diwali or Vishu, or special occasions. It is made with semolina, sugar, ghee and water. Color and flavours also added with this. But we can prepare kesari by adding no artificial color or any artificial flavours. I prepared Ripe Mango Kesari without adding any artificial color or anything.


Today I am presenting a my special recipe for you. This is Summer season and its easy to get lot of ripe mango. So try this easy recipe today itself.

RIPE MANGO KESARI

INGREDIENTS


Ripe Mango - 4
Rawa / Semolina - 2 cup
Sugar - as required
Ghee - 2 tablespoon
Cashew nuts - for garnishing
Raisins - 20
Cardamom - 3 (crushed)
Water - 3 1/2 cup

PREPARATION


 Roast semolina in a heavy bottomed pan. Turn off flame when the roasted aroma comes and keep the roasted semolina aside. Peel and cut mango into pieces and grind it to make a smooth pulp. Pour ghee to a heavy bottomed pan and roast cashew nuts and raisins. Keep it aside. Pour some water and sugar to the pan and boil it. Add one pinch salt to it. Stir well. Add mango pulp to the boiling water and stir well. Allow it to boil. When it get boiled, turn the flame low, and add the roasted semolina to it slowly and stir well. Add cashew nuts, raisins and crushed cardamom to it and stir continuously till the semolina mix get thicker. Turn off the flame and pour it to a ghee coated vessel and level the top of the mix with a laddle. Allow it to cool.

   Now tasty and mango flavoured kesari is ready.  Put the Kesari reverse to a plate. Cut it into pieces. Garnish it with cashew nuts. Serve and enjoy,,,

Friends, Like this recipe? Please share your comments and suggestions. Thank you so much.

SEE YOU AGAIN

BINDU JAYESH
bindurohinipillai@gmail.com

PAAVAKKA ACHAAR / BITTER GOURD PICKLE

Today I am presenting a pickle recipe. We can pickle bitter gourd without bitterness by adding jaggery while preparing. See the special bitter gourd pickle and enjoy the special taste,

BITTER GOURD PICKLE

INGREDIENTS

Bitter gourd - 4
Mustard seeds - 1 teaspoon
Ginger ( chopped) - 1 tablespoon
Garlic - 10 cloves
Green chilly - 4
Fenugreek powder - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Asafoetida powder - 1/4 teaspoon
Tamarind juice - 1 teaspoon
Chilli powder - 1 tablespoon
Jaggery - 2 piece
Salt - to taste
Gingelly oil - as required

PREPARATION

   Cut bitter gourd into small pieces. Fry it in gingelly oil till it get golden color and keep aside. Splutter mustard seeds and add crushed ginger, garlic and green chillies and saute well. When it turned brown, add fenugreek powder, cumin powder and asafoetida powder and stir well. Then add tamarind juice and boil it. Add chilli powder and mix well. Finally add fried bitter gourd, salt and jaggery and mix well. Turn off the flame.  Bitter gourd pickle is ready. Enjoy..

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BINDU JAYESH

bindurohinipillai@gmail.com

CHAKKA VARUTHATHU / CHAKKA UPPERI /JACK FRUIT CHIPS

Friends, Do you like jackfruit chips? I like it very much. Please don't buy chips from shops, because a lot of studies revealing that the cause of most of our new generation diseases is our wrong way of food habits. In most of the shops, they used the same oil for frying chips and snacks again and again. This is very harmful to our health.

JACKFRUIT  CHIPS / CHAKKA VARUTHATHU

It is very easy to prepare jackfruit chips. See the recipe below:


INGREDIENTS


Jack fruit - 1
Cooking oil - as required
Turmeric powder - 1/4 teaspoon (if needed)
Salt - as required


METHOD


   Clean and remove the seeds from jack fruit and cut it in lengthwise (flat shaped) and keep aside. Heat oil in a heavy bottomed pan and allow it to boil. Put jackfruit pieces to the boiled oil carefully. Stir occasionally after 2 minutes. Add turmeric powder to the oil if needed. ( I didn't use turmeric powder). Dissolve some salt into 1 teaspoon water. When chips getting  ready, pour the saline water over the oil. Stir well for one minute more. Now the tasty jack fruit chips is ready. Remove it from oil and put it on tissue paper. Serve and enjoy with tea or coffee.

Happy Tea Time!!!

Please share your comments and suggestions here. Thank you all for the support you had given still now.


BINDU JAYESH
bindurohinipillai@gmail.com

CREAM OF CHICKEN SOUP

Friends,

   Today I am presenting  one of my favourite dish with you.  My favourite Cream of Chicken Soup. I don't know how it prepared in restaurants, but I preparing this soup as my own method. But the taste is same as the restaurant's. Ok. Look my special recipe and enjoy the delicious Cream of Chicken Soup...

Happy Cooking!

CREAM OF CHICKEN SOUP

INGREDIENTS


Chicken - 2 cup
Sweet Corn - 1 cup
Fresh Cream - 1 cup
Black Pepper powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - to taste

METHOD


   Cut chicken into small pieces and marinate it with turmeric powder, black pepper powder and salt. After 10 minutes, cook marinated chicken with water  in a pressure cooker. Remove from stove after coming three whistles. Add sweet corn and salt to the cooked chicken and boil it. Turn off the flame. Add fresh cream and mix well. Delicious Cream of Chicken Soup is ready. Sprinkle black pepper powder over it and serve hot.

ENJOY.....

PLEASE SHARE YOUR COMMENTS AND SUGGESTION

THANK YOU FRIENDS

GOOD DAY

BINDU JAYESH

bindurohinipillai@gmail.com

KOON THORAN / MUSHROOM THORAN / MUSHROOM STIR FRY

Mushrooms are used to prepare a variety of dishes such as Mushroonm Biryani, Mushroom soup, Mushroom Masala, Kadai Mushroom, Mushroom masala etc. Here I am adding Mushroom Thoran for you. Mushroom thoran is a surprisingly simple stir fry with mushrooms, onions, chillies, coconut and curry leaves. Saute the mushrooms before adding them to the gravy is very nice while cooking mushroom dishes. 

MUSHROOM THORAN

INGREDIENTS

Mushroom (cleaned)  -500g
Green Chilly - 6
Turmeric Powder - 1tsp
Salt - to taste
Cooking oil - a little
Onion (big) -1
Chilly powder -1tsp
Coriander powder -1tsp
Garam masala -1tsp
Garlic -10
Ginger - 1 piece
Coconut -1cup
Mustard -1tsp
Dried chilly - 2
Curry leaves -2

PREPARATION

   Cut mushroom into small pieces and mix it with salt and turmeric powder. Grind coconut with garlic and gingerCut onion and green chilly in long pieces.  Fry mushroom in a pan. When it turn brown add onion and green chilly. When onion get transparent add chilly powder, garam masala, pepper powder and coriander powder to it. When it get hot add grinded coconut mix and stir well. Cook it for 10 min in low flame. Finally fry mustard, dried chilly and curry leaves in a pan and add it to the thoran. Serve it with rice or chapathi. ENJOY...

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS TO IMPROVE MY BLOG

THANK YOU ALL

BINDU JAYESH

bindurohinipillai@gmail.com

KAPPA BIRIYANI / ELLUM KAPPAYUM / TAPIOCA BEEF BIRIYANI

Kappa Biriyani / Ellum Kappayum is a traditional and common preparation among the people in Kottayam district of Kerala. Actually it is a fantastic dish which is cooked out of boned beef and tapioca. It is a delicious whole meal which is the combination of cooked meat and cooked and mashed tapioca. Try this special recipe today and enjoy the Sunday Cooking.

Happy Cooking to All!

KAPPA BIRIYANI / ELLUM KAPPAYUM

INGREDIENTS

INGREDIENTS

Beef with bones – 1 kg ( cut it into pieces and clean well)
Onion - 1

Ginger - garlic  paste - 2 tablespoon
Chilli powder - 2 tablespoon
Coriander powder - 2 tablespoon
Turmeric powder - ½ teaspoon
Black Pepper powder - 1 teaspoon
Garam Masala - 2 teaspoon
Meat Masala – 1-1/2 teaspoon
Kappa (Maracheeni ) (Tapioca) – 1 kg (peeled and cut into medium pieces)

Coconut  (grated) - 1 cup
Shallots - 6

Curry leaves - 4 springs

Mustard seeds - 1 teaspoon
Salt - to taste
Coconut Oil - as required

PREPARATION

   Marinate the meat with ginger - garlic paste, chilli powder, turmeric powder, black pepper powder, and salt for 1 hour. Heat oil in a pan. Add the chopped onions, green chillies and curry leaves and saute well until onion turns translucent and golden in color. Add chili powder, meat masala, garam masala, and saute for 2-3 minutes. Add the marinated meat and combine well, and cook it well by adding sufficient water. Close the pan with a lid. (We can cook beef in pressure cooker also.)

Cook in medium flame.

   Now Clean and chop tapioca ( kappa ) into medium pieces. Pour enough water to the cleaned kappa so that the pieces will be immersed completely, and cook in a vessel. Don't cover the vessel. When the water boils, remove and drain the water and add some water, turmeric powder and salt, and allow it to cook for some time until it turns soft. It should not be too watery or too soft. Remove from fire and keep it aside for 5-10 mins. Drain the excess water if any. Grind the grated coconut, shallots, ginger, and green chillies and make it to a smooth paste. Add this to the cooked tapioca and mix well and mash the tapioca pieces well on low flame. 

   Finally, mix the cooked meat masala with the mashed tapioca and mix well. Pour 1 tsp oil in to a hot pan. Splutter mustard seeds. Add dry chilies, curry leaves, and chopped onions and saute  until it turns translucent. Pour this over the prepared Kappa Biriyani. Now the authentic Tapioca Biriyani is ready. Serve hot and enjoy.

HOW IS THIS RECIPE? ENJOYED IT?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU ALL FOR YOUR SUPPORT.

BINDU JAYESH

bindurohinipillai@gmail.com

NETHOLI THORAN / ANCHOVY THORAN / ANCHOVIES STIR FRY IN COCONUT GRAVY

'Netholi (Anchovy ) is a small fish and it is a good source of calcium. In Mid Travancore region, Netholi is known as Chooda. Really its very tasty. We can prepare anchovy as fry or thoran or curry. Here I am adding Netholi Thoran recipe. It is a traditional Kerala recipe.

NETHOLI THORAN

INGREDIENTS


Netholi /Chooda / Anchovy - 1/2 kg
Shallots - 1 cup
Ginger - 1 piece (big)
Chilly powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Green chilli - 6 (slit into two)
Coconut ( grated) - 1 1/2 cup
Curry leaves - 2 springs
Coconut oil - 1 teaspoon
Salt - to taste
Kudam puli (pot tamarind )  - 2 pieces
Mustard seeds - 1/2 teaspoon
Dried chilly - 2
Garlic - 5 (chopped) (optional)


METHOD


   Clean and wash Netholi and cook it with turmeric powder, salt and some water in medium flame. Add pieces of kudam puli to it when it get boiled. ( Tamarind juice is used some places instead of kudam puli) Crush grated coconut, turmeric powder, chilli powder and one shallot and add it to the cooked anchovy and stir. When netholi get cooked and the water completely evaporated, turn off the flame. Keep it aside.

   Chop shallots and ginger into small pieces. Pour some oil into a hot pan. Add mustard seeds and dried chilli and allow it to splutter. Add chopped ginger, garlic shallots, green chillies and curry leaves. Saute well for some time. Add a little salt. When the shallots get sauteed, add anchovy coconut mix into the pan and stir enough and cook for 2 minutes in low flame. Turn off the flame. Traditional Netholi thoran is ready. Enjoy with hot rice.

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THANK YOU

BINDU JAYESH
bindurohinipillai@gmail.com
  

KAKKIRIKKA KULUKKI SARBATH / SALAD CUCUMBER KULUKKI SARBATH / SHAKEN SALAD CUCUMBER LEMONADE

Hai Friends...

   Yesterday I added an awesome Mampazham Kulukki Sarbath. Hope you all like that. Today's special is another summer treat - Cucumber Kulukki Sarbath - Shaken Cucumber Lemonade. The preparation of all kulukki sarbath are the same, but the taste varied according to the variation of the ingredients. I am sure, you would like its taste. Its a perfect cooler for this hot summer.

CUCUMBER KULUKKI SARBATH

INGREDIENTS

(For 2 glasses)

Salad Cucumber - 3 (small)
Lemon - 1
Ginger - 1 inch piece
Green chilli - 1-2
Mint leaves - 1/2 cup
Kaskas (black) - 2  1/2 tablespoon
Sugar syrup - as required
Soda - 1 glass
Ice cubes


METHOD


   Wash and cut cucumber into pieces. Soak kaskas in some water and keep aside for 20 minutes. Grind mint leaves, green chilly and ginger along with the cucumber pieces and make a smooth paste. Add sugar syrup and kaskas to the cucumber mix. Take two glasses and pour cucumber pulp to the half portion of each glass. Cut lemon into two and squeeze each piece into each glass and put the lemon piece into the glass itself. Add ice cubes and soda into the glass and cover it with another long glass. Shake the sarbath strongly for 30 seconds. Now the Cucumber Kulukki Sarbath is ready. Enjoy the wonderful summer treat.

HOW IS THIS RECIPE? LIKE THIS?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE

THANK YOU ALL FOR YOUR SUPPORT

BINDU JAYESH
bindurohinipillai@gmail.com

KOVAKKA MEZHUKKUPURATTI / IVY GOURD FRY

Ivy gourd  (kovakka) is a common vegetable and prized in India for centuries. Now ivy gourd is gaining the attention of modern world because Western researches proved its ability to keep the blood sugar level under control. Kovakka Mezhukkupuratti is a traditional side dish of Kerala. We can fry ivy gourd by different methods. This is very tasty and try this easy recipe.

KOVAKKA MEZHUKKUPURATTI

INGREDIENTS

Kovakka / Ivy gourd - 250 gram
Turmeric powder - 1/4 teaspoon
Black pepper powder - 1/2 teaspoon
Red Chilli powder - 1/4 teaspoon
Salt - to taste
Coconut oil - as required


PREPARATION


   Wash and cut kovakka thin lengthwise pieces. Marinate it with salt, turmeric powder, black pepper powder, and red chilli powder. Keep this for 10 minutes. Put a fry pan on flame and pour some oil to it and fry marinated kovakka pieces. Kovakka Mezhukku Puratti / Ivy gourd fry is ready. Enjoy it with hot rice.

How is it? Please share your comments and suggestions here. Thank you all.

BINDU JAYESH
bindurohinipillai@gmail.com

DRAGON CHICKEN

Dragon chicken is a delicious Chinese recipe served as a starter or a side dish with fried rice or chapati. My daughter like chicken very much. She wants different varieties of chicken dishes as I searched everywhere for the same. We tasted Dragon Chicken from a restaurant  Kalavara near our home. Try this recipe today itself.  It is really very tasty and easy to prepare.

DRAGON CHICKEN

See the recipe below.

INGREDIENTS


For Marination

Boneless chicken - 1 kg
Soy sauce - 2 tablespoon
Red chilli paste - 1 table spoon
Corn flour - 1/4 cup
Egg - 1
Ginger - garlic paste - 1 tablespoon
Black pepper powder - 1 teaspoon
Salt - to taste

For Masala Mix

Cashew nuts - 5 (chopped)
Onion - 1 (big) (chopped)
Ginger - Garlic paste - 1 tablespoon
Red chilli paste - 1 table spoon
Green chilli - 3
Dried chilli - 3
Soy sauce - 1 tablespoon
Tomato sauce - 3 table spoon
Sugar - 1 teaspoon
Salt - to taste

Cooking oil - as required
Coriander leaves - 1 teaspoon (chopped)


PREPARATION


   Take black pepper powder, soy sauce, red chilli paste, ginger - garlic paste, egg, corn flour and salt and combine it well. Marinate cleaned chicken pieces with this paste for 30 minutes. Pour some oil in a hot pan and fry marinated chicken pieces till it get golden. Keep the chicken pieces aside. Pour some oil in a pan and add chopped cashew nuts and dried chilli into it and roast it. (We can use the same pan for this) Add chopped onion and green chillies to it. Saute for some time. Then add ginger - garlic paste and stir well. Saute well. Then add red chilli paste, tomato sauce, soy sauce, salt and sugar and stir well. When it get dry, add fried chicken and cook for 3 minutes. Stir well and turn off the flame. Garnish the Dragon Chicken with chopped coriander leaves. Enjoy...

1. Marinate chicken pieces with soy sauce, black pepper powder, red chilli paste, ginger - garlic paste, egg,corn flour and salt and keep for 30 minutes.

2. Fry the marinated chicken pieces in oil till it turned golden.

3. Chop cashew nuts, dried chilli, green chilli and onion.

4. Roast cashew nuts and dried chilly in oil.

5. Add chopped onion and green chilli to it and saute well.

6. Add ginger - garlic paste and saute well.

7. Add red chilly paste and stir well.

8. Add tomato sauce.

9. Add soy sauce to the onion mix.

10. Add sugar and mix well.

11.  Add fried chicken pieces to it and mix well. 

Dragon Chicken is ready.

Like this recipe?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS.

THANK YOU FOR VISITING MY BLOG.

BINDU JAYESH

bindurohinipillai@gmail.com

MAMPAZHAM KULUKKI SARBATH / SHAKEN MANGO LEMONADE

Kulukki Sarbath is a traditional soft drink of Kerala, which is  made with lemon and few other ingredients. The word Kulukki  in Malayalam means shaken and its actual taste obtain by shaking the juice while preparing. In Kulukki sarbaths, the taste may vary by adding the other ingredients with lemon. During summer season, the availability of ripen mango is plenty and here I am adding mango pulp to prepare this Mampazham Kulukki Sarbath. It is a perfect refreshing drink for the summer.

MAMPAZHAM KULUKKI SARBATH

INGREDIENTS


(For 2 glasses)

Ripe Mango - 3
Lemon - 1
Mint leaves - 1/2 cup
Kaskas (black) - 2 table spoon
Green chilli - 1 -2
Sugar - as required ( Sugar syrup )
Soda - 1 glass
Ice cubes


PREPARATION


Peel and cut mango into pieces and make a smooth pulp. Soak kaskas in some water for 15 minutes. Grind mint leaves and green chilly to make a smooth paste. Mix it with the mango pulp. Add sugar syrup and kaskas and mix well. Take two glasses. Cut lemon into two and squeeze each piece in each glass and put the lemon piece into the glasses itself. Pour the mango pulp into the glasses. Add ice cubes and soda into the glass and cover it with another long glass. Shake the sarbath well for 30 seconds. Now the Mampazham Kulukki Sarbath is ready with an awesome taste.

ENJOY THE SUMMER SPECIAL TASTE AND SHARE YOUR COMMENTS AND SUGGESTIONS.

THANK YOU

BINDU JAYESH

bindurohinipillai@gmail.com

PINEAPPLE PAYASAM / PINEAPPLE KHEER

Today a special payasam recipe for you.

   Pineapple is actually a wonderful fruit which has a lot of health benefits and it is very delicious too. It has the ability to improve respiratory health, cures coughs and cold, improve digestion, helps to lose weight, improves eyesight, prevent cancer etc. Yesterday I got some pineapple from a farmer and I made several food items with the sweet pineapple. Pineapple Pulisseri, Pineapple smoothie, Pineapple Kulukku sarbath etc (will addd the recipes later). Today's special is a sweet pineapple payasam. I am sure everyone should like its special taste.

PINEAPPLE PAYASAM

INDREDIENTS


Pineapple - 1
Jaggery - 250 g
Coconut Milk - First consistency - 1 cup
Coconut Milk - Second consistency - 2 cup
Ghee - 2 table spoon
Cashew nuts - 10
Raisins - 15
Sago seeds - 1 cup
Cardamom powder - 1 teaspoon

PREPARATION


   Cut pineapple into pieces and grind it in a mixie. Put jaggery in a vessel and mix with some water and bring it to boil. In a hot  heavy bottomed pan or uruli, pour some ghee and roast cashew nuts and raisins respectively and keep aside. In the same pan, add pineapple pulp and saute well. Stir continuously. Meanwhile, cook sago seeds with some water and keep aside. When pineapple get sauteed, add boiled jaggery and second consistency milk to it and boil. Stir well. Cook the pineapple jaggery mix in medium flame and stir occasionally. When the payasam getting cooked, add cooked sago seeds and mix well. Cook for 5 minutes more or still the payasam get cooked. Then add the first consistency milk and cardamom powder and boil it. Then turn off the flame. Garnish the pineapple payasam with roasted cashew nuts and raisins. Now the tasty and yummy Pineapple Payasam is ready to serve. Enjoy the traditional taste of Kerala.

Try this recipe and share your comments and suggestions here. 

Thank you all for your co-operation.

BINDU JAYESH
bindurohinipillai@gmail.com


 

KADALA CURRY / CHICKPEAS MASALA /CHANA MASALA

Chana Masala is a popular dish all over India and Pakistan. The main ingredient of chana masala is chickpeas.Along with chickpeas, the ingredients typically include onion, ginger, tomato, garlic, chilli powder, coriander powder, garam masala etc. In Kerala, Appam and chana masala is one of the main dishes for breakfast. Chana masala is known as Kadala curry among Keralites.  Puttum Kadalayum is one of the main cuisine of traditional Kerala breakfast.

   We can prepare chana masala by various methods. In some places, adding ground coconut to the kadala curry is common. But here I am preparing this chana masala in a special way that I didn't add coriaander powder and tomato. I added chat masala instead of garam masala. See the recipe below and try this easy recipe for your healthy breakfast.

CHANA MASALA

INGREDIENTS


Chana/ Chickpeas / Velutha kadala - 2 cup
Turmeric powder - 1/4 teaspoon
Onion - 1 (big) (cut it into pieces)
Ginger - 1 piece (chopped)
Garlic - 6 pods
Green chilli - 2
Chilli powder - 1 teaspoon
Chat Masala - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Dried chilli - 2
Curry leaves - 2 springs
Coriander leaves - 1 table spoon (chopped) (optional)
Salt - to taste
Cooking oil - as required


METHOD

Soak Chana in water overnight.  Take chana in a cooker with some water. Add turmeric powder and salt and cook. Keep it aside. In a hot pan, pour some oil and put onion pieces and saute well. Add chopped ginger, garlic and green chilli to it and saute for some time. When the raw smell disappears, add chilli powder and saute for one minute. Then turn off the flame. Allow it to cool. Grind this mix well and keep aside.

   In a hot pan, pour some oil and splutter mustard seeds and dried chilli. Add curry leaves and onion mix and saute for one minute. Then add cooked chickpeas and allow it to boil. Then cook the curry in low flame to get thick. When it get ready, add chat masala to it and turn off the flame. Garnish the chana masala with chopped coriander leaves (optional).

   Enjoy the chana masala with steamed rice cake (puttu) or appam.

TRY THIS RECIPE AND SHARE YOUR COMMENTS AND SUGGESTIONS HERE. 

THANK YOU FOR VISITING MY HUMBLE SPACE.

BINDU JAYESH
bindurohinipillai@gmail.com

CHILLI CHICKEN

FRIENDS,

Today I am sharing an Indo - Chinese recipe with you.  Chilli Chicken is a popular dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also recommended to use boned chicken too.

CHILLI CHICKEN

See the recipe below:

INGREDIENTS

Chicken - 1 kg
Onion - 1 (big) (cut it into cube size)
Ginger - 1 inch piece (chopped)
Garlic - 10 podes (chopped)
Green chilly - 5 (chopped)
Chilly sauce - 3 easpoon
Soy sauce - 2 teaspoon
Tomato sauce - 3 teaspoon
Chilly chicken masala - 2 teaspoon
Corn flour - 3 teaspoon
Capsicum -  1 (big) (cut it into cube size)
Egg -1
Coriander leaves (chopped) - 2 table spoon
Cooking Oil - as required
Salt - to taste


PREPARATION

   Cut chicken into small pieces. Mix 2 teaspoon corn flour, egg and chilly chicken masala with some water and make a thick batter. Dip the chicken pieces in this batter and keep aside for 30 minutes. Fry chicken pieces in oil and keep aside. Pour some oil in the same pan and put chopped ginger, garlic and green chilly to it and saute well. Add tomato sauce, chilly sauce and some water to it and allow it to boil. Add the fried chicken to this gravy and mix well. Turn the flame to low flame and cook for some time. Then add onion pieces to it. Add soy sauce and capsicum pieces to it and mix well. Mix corn flour with some water and pour it to the curry. Add salt and mix well. When the gravy get thick, turn off the flame. Tasty chilli chicken is ready. Garnish chilly chicken with chopped coriander leaves. Serve it with chapathi or fried rice.

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BINDU JAYESH
bindurohinipillai@gmail.com