PACHA KAY CURRY / RAW BANANA CURRY

  Hai Friends, Ramadan Mubarak. Today I am sharing an iftar recipe which is the combination with Jeeraka Kanji. Pachakkay curry is a famous side dish in Malabar region.

    During the season of Ramadan, in Malabar region, Jeeraka Kanji and Pachakkay Curry is common in all houses for breaking the fasting after Taraweeh prayer. I added the recipe of Jeeraka Kanji just before and Pachakkay Curry is the best accompaniment of Jeeraka Kanji.

PACHAKKAY CURRY ( RAW BANANA CURRY)

INGREDIENTS


Raw Banana (Pacha kaay) - 3
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coconut (grated) - 1 cup
Green chilli - 4
Ginger - 1 piece
Garlic - 3 pod
Mustard seeds - 1 teaspoon
Cumin seeds - 1/4 teaspoon
Shallots - 4
Dried chilli -2
Curry leaves - 2 springs
Coconut oil - 1 teaspoon
Salt - to taste


METHOD


   Cut raw banana into small cubes and cook with turmeric powder, chilli powder, salt and some water in a manchatty (clay pot) or in a pan. When it is about to cook, add chopped green chilli, ginger, garlic and curry leaves. Grind grated coconut with cumin seeds and shallots to make a smooth paste. Add this paste to the curry and stir well. Turn off the flame when curry get thick.


   Heat oil in a pan and splutter mustard seeds. Add dried chillies and curry leaves. Season curry with this and serve with Jeeraka Kanji or Kanji or rice. Really it is very tasty and I like this very much. Try this today itself.

STEP BY STEP METHOD


1. Cut and wash raw banana into small cubes and cook it with turmeric powder, chilli powder, salt and some water in a manchatty or pan

2.Chop green chilli, ginger, garlic and curry leaves. Add it to the curry when it is about to cook.

3. Grind grated coconut, cumin seeds and shallots to make a smooth paste.

4. Add it to the curry and stir well.

5. When the curry get thick, turn off the flame

6. Splutter mustard seeds, dried chilly and curry leaves in hot oil in a pan.

7. Add it to the curry and stir well. Enjoy it with rice, kanji or Jeeraka Kanji

Friends...

Please Share Your Comments and Suggestions Here

Thank You For Visiting My Humble Space

BINDU JAYESH
bindurohinipillai@gmail.com

JEERAKA KANJI / JEERA PORRIDGE /CUMIN SEED RICE PORRIDGE

Jeeraka kanji is actually an iftar special recipe. When the month of Ramadan begins, Muslims enter into a period of discipline and worship: fasting during the day, and praying throughout the day and night. During Ramadan, special evening prayers are conducted during which long portions of the Quran are recited. This special prayer is known as Tharaweeh.

    It is recommended that Muslims attend the Tharaweeh prayers in the mosque to pray in congregation. After Tharaweeh it is the time to break the fasting (Nombu thurakkal). Jeeraka Kanji is one main nombu thurakkal dish and Pachakkay curry, dried fish fry, pickle are the accompaniment of this main dish.

   Jeeraka Kanji  is a Ramadan Special recipe. It helps to improve the immunity power also.

JEERAKA KANJI

INGREDIENTS


White rice (raw rice) - 1 cup
Coconut (grated) - 1/2 cup
Cumin seed - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Fenugreek seed - 1/4 teaspoon
Shallots - 5
Salt - to taste


METHOD


   Clean and wash raw rice and cook with fenugreek seeds, turmeric powder, salt and 5 cups of water in a cooker. Grind grated coconut, shallots and cumin seeds ( 1 pod garlic if necessary. But I don't use garlic in this jeeraka kanji) to make a smooth paste. Add this paste to the cooked rice and mix well. Cook in low flame for 2-3 minutes more. Stir occasionally. Add salt and water if kanji (porridge) is too thick. (Season the kanji with shallow fried shallots if necessary) Now tasty and healthy Jeeraka Kanji is ready. Enjoy it with Pacha Kay Curry

How is this recipe?

Try this and share your comments and suggestions

Thank You All for Visiting My Blog.

BINDU JAYESH
bindurohinipillai@gmail.com

PANAM NONKU SARBATH / PALM FRUIT DRINK

Now I am sharing one of my favourite summer drinks with you. I like panam nonku  (palm fruit) very much. I had tasted this first when I was stayed in a hostel at Kollam. There I had a friend  Bobby from Tamilnadu. Her mother visited her at hostel and brought panam nonku several times. Now I am residing at Trivandrum and I got nonku sarbeth from several nonku stall (KELPALM Stall) here. Now I got some palm fruit here and tried to prepare nonku sarbeth and the taste is the same as I had from the stall. So I am sharing this recipe with you all.

PANAM NONKU SARBATH

INGREDIENTS


Panam Nonku / Palm fruit pulp - 2 cup
Pine apple  pieces - 1 cup
Banana pieces - 1 cup
Cardamom - 3
Sugar - as required


PREPARATION


   Blend all of the ingredients in a blender and pour it into a serving glass. Add ice cubes if needed. Enjoy...

Please share Your Comments and Suggestions here. 

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

MAMPAZHA HALWA / MANGO HALWA

Hi Friends,

   This is a happy moment for me. Really it is a milestone for the history of my blogging. Yes My Magic Recipes reached 10000 page views today. Really its a pleasant occasion for me. Now I am thanking all of my friends and viewers for supporting and encouraging me and expecting the same hereafter also.


   On this pleasant occasion I presenting a sweet and easy recipe for you. I am sure, you would have like this Mango Halwa. Please give support.

MANGO HALWA

INGREDIENTS


Mango pulp - 1 1/2 cup ( 4 mangoes)
Corn flour - 1/2 cup
Sugar - 1/2 cup
Cardamom  - 3
Ghee - 5 tablespoon
Cashew nuts - 20
Raisins -20


PREPARATION.


 
Cut mango into pieces and put it in blender to make a puree (pulp). Take corn flour in a bowl and add some water. Mix well and keep it aside. Rub ghee in a vessel or tray and keep aside. Powder the cardamom with some sugar and keep aside. Pour some ghee in a hot pan and add mango pulp and saute for 4 minutes. Then add the corn flour mix and combine well. Add sugar to it and stir continuously and allow it to get thick. Add some more ghee into it and stir well. Now the mango mix get glossy and thick. When it leave  from the sides of the pan, add cardamom powder, raisins and cashew nuts and stir well.

   Pour the halwa mix to the greased vessel and allow it to cool.  Now delicious mango halwa is ready. Cut it into pieces and garnish with nuts, raisins or cherries. Enjoy...

Thank you all.

Please give support and encouragement

Share your comments and suggestions

Once again thanking You

Thanks a lot 

BINDU JAYESH
bindurohinipillai@gmail.com

MUTTA BAJJI / EGG BAJJI

   Today I am adding a tea time snack recipe which I like very much because I like egg a lot. Bajji is an Indian fried food made from various flours and ingredients. Here I made this with gram flour batter and boiled egg. See the recipe below:

EGG BAJJI

INGREDIENTS


Egg - 3
Gram flour - 300 g
Chilli powder - 1 teaspoon
Turmeric powder - 2 pinch
Asafoetida powder - 1/4 teaspoon
Baking powder - 1 pinch
Salt - to taste
Cooking oil - as required


PREPARATION


   Boil egg in water and de - shell it and keep aside. Combine gram powder, chilli powder, asafoetida powder, turmeric powder, salt and baking powder and make a smooth batter by adding some water. The batter should be thick as idly batter. Keep this batter for 10 minutes.

   Heat oil in a pan. Split boiled egg into two. Dip egg pieces into the batter and deep fry in oil. Fry both the sides and serve with tomato sauce.

STEP BY STEP METHOD

1. Combine gram flour, chilli powder, salt, asafoetida, turmeric powder, baking powder and water to make a thick and smooth batter. Keep this for 10 minutes.

2 Boil egg and remove the shell. Cut it into two.

3. Dip egg pieces into the batter and fry them in boiled oil. Enjoy it with tomato sauce.

How is this recipe? Have a nice time.

Thanks a lot for your support

Please share your comments and suggestions here

BINDU JAYESH
bindurohinipillai@gmail.com

CARROT MUTTA THORAN / CARROT EGG STIR FRY WITH GRATED COCONUT

Hi Friends,

Today I am sharing a simple thoran recipe with you. Carrot is rich in Vitamin A and egg is rich in protein and calcium. So Carrot Mutta Thoran is a healthy recipe and I suggest everyone to make this thoran shortly.

CARROT MUTTA THORAN

INGREDIENTS


Carrot - 2
Egg -2
Green chilli - 3 (chopped)
Coconut (grated) - 1/2 cup
Ginger - 1 piece (chopped)
Onion - 1 (finely chopped)
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
Curry leaves - 2 springs
Mustard seeds - 1 teaspoon
Dried chilli - 1
Cooking oil - 1 teaspoon
Salt - to taste


PREPARATION


   Peel off the skin of the carrot and chop finely. Crush cumin seeds, turmeric powder and grated coconut in a blender and add it to the chopped carrot. Add salt and combine the carrot mix well. Mix egg and black pepper powder. Pour some oil in a hot pan and add egg into it and stir fry them and keep aside. Then add cooking oil into the pan and splutter mustard seeds and dried chilly. Then add curry leaves, green chilli, ginger and onion and saute well. Add carrot mix and stir well. Sprinkle some water if needed. Cover the pan with a lid and cook this mixture for 5 minutes in low flame. Then open the lid and stir well. Finally add stir fried egg and mix well. Turn off the flame. Tasty Egg Carrot Thoran is ready.

STEP BY STEP METHOD


1. Chop carrot finely.

2. Chop onion, green chilly, ginger. Take grated coconut, cumin seeds and curry leaves and keep aside.

3. Crush coconut, cumin seeds and turmeric powder in a blender.

4. Combine the coconut mix with chopped carrot

5. Take egg in a bowl. Add black pepper powder and salt and blend it well. (I added 3 eggs because I took 3 carrots)

6. Heat pan on flame and pour some oil into it.

7. Pour egg into it and stir well. Scramble the egg by stir continuously.

8.Keep the stir fried egg aside.

9. Pour oil in the pan. Splutter mustard seeds and dried chilli.

10. Add chopped onion, ginger, green chillies and curry leaves.

11. Saute well.

12. Add carrot coconut mix and stir well.

13. Cover it with a lid and cook for 5 minutes in low flame.

14. Open the lid and add fried egg and combine well.

15. Turn off flame. Healthy Carrot Egg Thoran is ready. Enjoy....

Like this recipe?

Please share your comments and suggestions here.

Thank You for Your Support. 

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BINDU JAYESH
bindurohinipillai@gmail.com

VARUTHARACHA MEEN CURRY ( VARUTHARACHA AYALA CURRY) / MACKEREL FISH CURRY WITH FRIED COCONUT GRAVY

Varutharacha Meen Curry is very familiar to all. But I am sharing this traditional recipe here for who doesn't know the authentic Kerala cuisine. My mom is very expert to making all fish curries especially Varutharacha Ayala Curry ( Mackerel curry with fried coconut gravy). I follow her recipe and sharing the same here for you.


    Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega 3 fatty acids. Omega - 3 fatty acids are good for healthy heart. So consumption of mackerel (ayala) is good for health.

AYALA CURRY (VARUTHARACHATHU)

Ayala (Mackerel) - 3
Coconut (grated) - 2 cup
Kudam Puli ( Malabar Tamarind) - 4 piece
Chilli powder - 1 1/2 teaspoon
Coriander Powder - 1 teaspoon
Shallots - 4
Fenugreek seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Curry leaves - 3 spring
Coconut oil - 1 teaspoon
Salt - to taste.

METHOD


   Clean and cut fish and keep aside. Roast grated coconut, fenugreek seeds and chopped shallots in a hot pan. Add coconut oil and roast until it turn golden brown. Then add chilli powder, coriander powder and turmeric powder and stir well. Turn off the flame. Allow it to cool.

   Wash and put kudam puli in some water. Put roasted coconut mix in a blender and make a smooth paste. Add some water to coconut paste and mix it with cleaned fish. Add kudampuli along with the water and mix well. Finally add salt and curry leaves. Cook fish curry in manchatty (clay pot) in high flame till the gravy get boiled. Cover the pot with a lid and cook fish curry in low flame. Rotate the chatty occasionally to avoid sticking curry at the bottom. Turn off the flame when it get cooked. Very tasty Ayala Varutharachathu is ready. Enjoy it with hot rice or with hot puttu (steamed rice cake).

Try this recipe and share your comments and suggestions.

Thank You Friends for Visiting My Blog

BINDU JAYESH
bindurohinipillai@gmail.com

MURINGAKKA CHAKKAKKURU THORAN / DRUMSTICK JACKFRUIT SEED STIR FRY

Muringakka Chakkakkuru thoran is a traditional recipe and my mother always prepares this during summer season when we get a plenty of jack fruits from our plants. Really it is very tasty and very easy to prepare.

MURINGAKKA CHAKKAKKURU THORAN

INGREDIENTS


Muringakka /Drumstick - 3 ( cut into 2 inch pieces and split into two)
Chakkakkuru / Jack fruit seed - (peeled and cut it lengthwise into four)
Coconut (grated) - 1 cup
Garlic - 3 pod
Turmeric Powder - 1/2 teaspoon
Chilli powder - 1/2 teaspoon
Cumin seeds (optional) - 1 pinch
Mustard seeds - 1 teaspoon
Curry leaves - 2 springs
Dried chilly - 2
Coconut oil / cooking oil - 1 teaspoon
Salt - to taste

PREPARATION

   Peel chakkakkuru and cut lengthwise into four. (When peeling the outer skin of jack fruit seeds, never remove the brown skin of seeds.) Cook drumstick pieces and chakkakkuru with water in a vessel. Add salt and turmeric powder and cook until the water evaporates completely.  Crush grated coconut, garlic, turmeric powder, chilli powder and cumin seeds. Add coconut mix to the cooked drumstick - jack fruit seed mix and stir well. In a hot pan add oil and splutter mustard seeds, dried chillies and curry leaves. Then add the drumstick- jack fruit seed coconut mix and stir well. Cook it for 3 more minutes in low flame. Then turn off the flame. The traditional chakkakkuru muringakka thoran is ready. Enjoy it with hot rice, pulisseri, and pickle.

How is this recipe? Please share your comments and suggestions here.

Thank you all

BINDU JAYESH
bindurohinipillai@gmail.com