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

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

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

PUMPKIN CHICKPEA ERISSERY

INGREDIENTS

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


METHOD


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

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

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


BINDU JAYESH
bindurohinipillai@gmail.com

VARUTHARACHA SAMBAR / SAMBAR WITH ROASTED COCONUT AND SPICES

Sambar is a traditional Kerala cuisine for all occasions such as Onam, Vishu, and other festive seasons and marriage functions with sadya. Usually it prepares in all houses as a side dish for rice or dosa or idly. We can prepare sambar in various methods. Regionally the preparation changes. In North region of Kerala, roasted coconut also added with sambar. It makes a good flavour and taste to the sambar. Instead of sambar powder, adding ground paste of roasted coconut, coriander, chilli and other ingredients to give a good flavor to the sambar. Here I am adding the recipe of Varutharacha Sambar.

VARUTHARACHA SAMBAR

INGREDIENTS


Toor Dal - 1 cup
Potato - 2 ( peel and cut it into cube size)
Drumstick -1 (cut into 2 inch piece)
Carrot - 2 (cubed)
Tomato - 1 (cut it into pieces)
Onion - 1 (cubed)
Okra - 2 (cut it into 1 inch piece)
Grated coconut - 2 tablespoon
Coriander - 3 tablespoon
Chana dal - 3 tablespoon
Dry red chilli - 5
Fenugreek seeds - 1/4 teaspoon
Asafoetida - 1 teaspoon
Curry leaves - 2 springs
Shallots - 4
Mustard seeds - 1/2 teaspoon
Tamarind - lemon sized
Salt - to taste
Cooking oil - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Coriander leaves - 1 teaspoon (chopped) (optional)

METHOD


Cook toor dal in a pressure cooker and keep aside. Roast chana dal, dry red chilli, coriander, fenugreek seeds, curry leaves and grated coconut in a hot pan. Don't add oil to it. Roast the coconut mix in low flame until it turn golden. Stir occasionally.Add asafoetida powder and stir well. Turn off the flame and allow it to cool.

   Take all the vegetables except tomato and okra into a vessel. Add turmeric powder, salt,tamarind juice, curry leaves and water to it and cook the vegetables. Cover the vessel with a lid and cook in medium flame for 10 minutes. The vegetables get about to cook, add tomato and okra and cook for 3 minutes more. Mash the cooked toor dal and add it to the cooked vegetables. Grind the coconut mix to make a smooth paste. Add this paste to the vegetables and cook for 3 minutes. Turn off the flame.


   Splutter mustard seeds and dry red chilli in oil in a hot pan. Add chopped shallots and curry leaves to it and saute well. Add this to the curry.  Add coriander leaves and combine well. Varutharacha Sambar is ready now. Serve it with hot rice or Idly / Dosa and enjoy...

How is this recipe? Try this today itself. Share your comments and experiences with your cooking.

Thank You Friends for Your Likes and Supports.

BINDU JAYESH
bindurohinipillai@gmail.com

VENDAKKA KICHADI / FRIED OKRA IN CURD / BHINDI RAITA

Vendakka kichadi is a common dish in onam - vishu- marriage sadya occasions in Kerala. We can make pachadi as well as kichadi by frying okra in oil and adding curd. The main difference is in pachadi, we add coconut and we doesn't add coconut in kichadi usually. In some places kichadi is preparing in different method. Vendakka kichadi is very easy to prepare and using few ingredients only.

VENDAKKA KICHADI

INGREDIENTS


Vendakka /Okra / Bhindi - 100 g
Curd - 1 cup
Salt - as required
Curry leaves - 2 springs
Mustard seeds - 1 teaspoon
Dried chilli - 1 ( cut into 2 or 3)
Green chilli - 1
Coconut oil - 1 1/2 teaspoon


METHOD


   Cut okra into 1 inch pieces and slit into four. Cut green chilli into thin round shape pieces, Heat oil in a pan and pour some oil. Put okra  and green chilli into the oil and fry them until it get golden brown and keep aside. Add curd and salt when it get cool.

   Heat oil in the pan and splutter mustard seeds, dried chilli and curry leaves. Add this thadka into the okra curd mix and stir well. Now vendakka kichadi is ready. Enjoy the traditional taste.

Like this easy recipe? Please share your comments and suggestions. 

Thank You All

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

SAMBHARAM / MORUM VELLAM / SPICED BUTTERMILK

Sambharam is a refreshing health drink as well as served in sadya with rice also. It is very easy to make and it is very familiar to all Malayalees. Buttermilk is spiced with green chilly, ginger and curry leaves to make sambharam. In some places, chopped shallots or coriander leaves also used to make butter milk more spicy. But I used only green chillies, ginger and curry leaves like traditional method.

SAMBHARAM

INGREDIENTS


Thick curd - 1 cup
Water - as required
Ginger - 1 piece (chopped or crushed)
Green chilly - 2 (chopped)
Curry leaves - 2 springs (chopped)
Salt - to taste


PREPARATION


   Add water to curd and whisk well. Add chopped curry leaves, green chillies and ginger and mix well. Add salt and enough water and whisk well. Serve chilled. Enjoy Sambharam with rice or as a refreshing drink.

Good Day To All

Thank You for Visiting My Humble Space

Please share your comments and suggestions here

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


 

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

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

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS TO ME.

THANK YOU DEAR FRIENDS FOR VISITING ME

BINDU JAYESH

bindurohinipillai@gmail.com

ADA PRATHAMAN

Friends, 

   Have a Sweet Morning

   Today I am telling about a delicious recipe which is very special to vegetarians. Everyone like Ada Prathaman in sadya. We can prepare this delicious item very easily.

ADA PRATHAMAN

   Ada Prathaman is a traditional Kerala delicacy consisting of rice ada which is made with rice flour in plantain leaf and cook in boiling water.  Prathaman is a sweet dish in the form of a thick liquid ; similar to the payasam, but with more variety in terms of ingredients and more elaborately made. It is made with jaggery and coconut milk. The main difference between Prathaman and Payasam is that, in prathaman we use coconut milk but in payasam we use cow's milk. In sadya, prathaman is  served as desserts after meals. See the recipe of delicious Ada Prathaman below :

INGREDIENTS

Ada - 500 g

Jaggery - 300 g

Ghee - 3 table spoon

Coconut bits - 1 cup

Coconut milk (first consistency milk)  - 21/2 cup (of 3coconuts)

Coconut milk (second consistency milk) - 3 cup

Coconut milk (third consistency milk) - 5 cup

Cashew Nuts - 100g

Raisins - 75g

Cardamom powder - 1 teaspoon

Dried ginger powder - 1 teaspoon

PREPARATION

   Powder jaggery and dissolve in some water. Boil this jaggery water and keep aside. When it get cool, pass the jaggery water through a sieve to drain the impurities from it. Boil some water in a vessel. Wash ada and add it to the boiling water. Add one teaspoon ghee into it. Cook ada for some time. Remove it from stove and drain the boiled water from it and wash the cooked ada in cold water to avoid sticking. Drain the water from ada and keep it aside. At the same time put a heavy bottomed vessel or uruli on stove and add some ghee into it. When it get hot, put coconut bits to it and fry it. Then add cashew nuts and raisins respectively. Fry them and keep it aside. Finally add cooked ada into vessel and saute well. Add boiled jaggery to the sauteed ada and stir well. Add the third consistency milk to it and stir again. Allow ada to cook well in jaggery. When it get thick, add the second consistency milk and cook. Stir occasionally. 

   The prathaman get cooked, add the first consistency milk and stir well. Allow the prathaman to boil. Then add the cardamom powder and dried ginger powder and mix well. Finally garnish the prathaman with cashew nuts, raisins and coconut bits.

Our traditional and tasty Ada Prathaman is ready to serve.

Try this recipe today itself and enjoy the awesome taste...

STEP BY STEP METHOD

1.Powder jaggery and dissolve in water.

2: Boil jaggery water and pass through a sieve to drain the impurities.

3 : Put ada in a vessel and wash it.

4. Boil water in a vessel. Add ada in boiling water and cook for some time.

5: Remove cooked ada from hot water. Pass cold water through cooked ada to avoid sticking each other. Drain the water from ada.

6. Pour ghee in a hot Uruli. Add coconut bits into it and fry.

7. Stir occasionally... Remove the fried coconut bits from Uruli.

8. Add cashew nuts to the ghee and stir. Add raisins also to this and stir occasionally.

9. Remove fried cashew nuts and raisins from uruli and add cooked ada into the Uruli and saute well.

10. Add jaggery into the Uruli and stir. Add third consistency milk and stir occasionally..

11. Add second consistency milk when the prathaman get thick.

12. Allow the ada to get cooked. Stir occasionally..

13. Add first consistency milk (thick milk) when the ada get cooked.

14. Stir occasionally. Allow the prathaman to get boiled.

15. Add cardamom powder and dried ginger powder to the cooked prathaman and mix well.

16. Add fried coconut bits, cashews and raisins to the prathaman and stir well.

17. Turn off the flame. Now delicious Ada Prathaman is ready to serve. Garnish it with fried coconuts and serve,,,,

18. Enjoy the traditional taste of Kerala

How is this Ada Prathaman? Share your valuable comments and suggestions here.

Thank You

BINDU JAYESH

bindurohinipillai@gmail.com

PALADA PRATHAMAN / COOKED RICE FLAKES IN MILK/ PALADA KHEER

Hai Friends,

   Thanking all of you for your support. Today I m very glad to inform you my gratitude towards you because I got 1000 above page views for my blog within a short period.

   Now I am adding a traditional recipe of Palada Payasam for this pleasant occasion.

   Kheer is prepared in festivals and all special occasions. Palada Payasam is a South Asian rice pudding made by cooking rice ada in milk and sugar. It is usually prepared in festival season.

PALADA PRATHAMAN

See the recipe:

   INGREDIENTS

RICE ADA ( Rice flakes) - 200 gm
Milk - 1 1/2 litre
Sugar - 1 cup ( as required)
Cardamom Powder - 1/4 teaspoon
Ghee - 2 tablespoon
Cashew nuts - 50 gm
Raisins - 50 gm

PREPARATION

   Wash rice ada and drain all water. Boil 2 cup water in a pan. When it get boiled, add ada into it. Turn off the flame and keep it in the stove for 20 minutes. Drain the water from ada after 20 minutes and rinse ada in cold water. Keep it aside. Boil milk in a vessel and keep it aside. Heat a heavy bottomed vessel and pour ghee in it. Add Cashew nuts, and raisins respectively and roast it and keep it aside. Add sugar to the ghee and saute well. When it get melted add Ada and roast it. 

   Add boiled milk into the ada mix and stir well. Boil the mix in medium flame. Stir occasionally. Continue boiling till the payasam get right thick consistency. Add cardamom powder and stir well. And finally add roasted cashew nuts and raisins and stir again. Yummy Palada Prathaman is ready. Serve hot and enjoy...

   Once again I am thanking you all for visiting my humble space. Please share your comments and suggestions here. 

bindurohinipillai@gmail.com

BINDU JAYESH

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