PULINCHIKKA OZHICHU CURRY / IRUMPAN PULI CURRY / BILIMBI CURRY

Good Morning Friends... Have a healthy day!

Yesterday I got some bilimbi  (pulinchikka) from market and I made bilimbi pickle. I have heard that bilimbi is good for making rasam and ozhichu curry. So I tried this recipe today which I got early from a facebook post and my family members and friends like its taste. So I am sharing this with you. It is very easy to prepare

BILIMBI CURRY

INGREDIENTS


Bilimbi - 10 (cut it into small pieces)
Coconut (grated) - 1 cup ( first consistency milk, second consistency milk)
Turmeric Powder - 1/4 teaspoon
Chilli powder - 1/4 teaspoon
Dried chilli - 2 + 1
Rice - 1 teaspoon
Fennel seeds - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Cooking oil - 1 teaspoon
Curry leaves - 2 springs
Salt - to taste


METHOD

   Roast rice, fennel seeds and 2 dried chillies in a pan. Grind it to make a smooth paste. Take bilimbi pieces in a clay pot ( manchatti). Add second consistency milk, turmeric powder, chilli powder, rice paste and salt to the clay pan. Cook well until the whole water evaporated from the bilimbi mix. Then add the first consistency milk and heat for some time. Don't allow it to boil. Turn off the flame.

   Now splutter the mustard seeds, dried chilli and curry leaves in hot coconut oil and pour it over the curry and cover it with a lid for 10 minutes, Bilimbi ozhichu curry is ready. Have it with meals.

NB: We can use ground coconut paste instead of coconut milk. Then cook bilimbi in water instead of coconut milk. Add coconut paste  with water instead of first consistency milk.

Try this recipe and share your comments please..

Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

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

CHENA THORAN / YAM THORAN / YAM COCONUT STIR FRY

Elephant foot yam is a widely used tuber vegetable. It has many health benefits. This vegetable has proteins, carbohydrates, cholesterol lowering chemicals etc. It is an underground tuber which is considered a slimming food, as it promotes weight loss. We can make a lot of cuisins with chena. Chena thoran is a tasty side dish with rice in Kerala cuisine.

 ELEPHANT FOOT YAM THORAN

INGREDIENTS


Chena / Yam - 250 g
Coconut (grated) - 1 cup
Garlic - 3 clove
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/4 teaspoon
Curry leaves - 1 spring
Salt - to taste
Mustard seeds - 1/2 teaspoon
Dried chilli - 2
Cooking oil - 1 teaspoon


METHOD


   Remove the skin of yam and cut it into small cube sized pieces andwash it in water 3-5 times. Cook yam with some water, salt and turmeric powder till soft. Crush grated coconut, cumin seeds, chilli powder and garlic. Add this coconut mix into the cooked yam and cover it with a lid and cook in low flame for 2 minutes more. Heat oil in a pan. Splutter the mustard seeds, dried chillies and curry leaves. Then add the cooked yam mix and fry a little. Stir occasionally till the yam mix has blended. Turn off the flame. Chena thoran is ready. Serve and enjoy.

THANK YOU FOR VISITING MY BLOG. 

BINDU JAYESH
bindurohinipillai@gmail.com

NJANDU THORAN / CRAB THORAN / CRAB STIR FRY WITH COCONUT GRAVY

Today's special is a crab recipe which is very tasty as well as healthy. Crab is a great source of protein. It contains a plenty of omega 3 fatty acids and calcium. I had posted some of the crab recipes such as crab masala and crab roast. Now adding my favourite Njandu Thoran recipe. Cleaning crab is very easy. So try this wonderful njandu thoran and share your suggestions and opinion.

CRAB THORAN

INGREDIENTS


Crab - 1 kg
Onion - 1 (chopped)
Ginger - 2 inch piece
Garlic - 5
Green chilli - 4 (chopped)
Chilli powder - 1 1/2 teaspoon
Pepper powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Tomato - 1 (chopped)
Coconut (grated) - 1 1/2 cup
Curry leaves - 3 springs
Mustard seeds - 1 teaspoon
Salt - to taste
Cooking oil - 2 teaspoon
Garam masala - 1 teaspoon

PREPARATION


   Clean and wash crab well. Marinate the cleaned crab with turmeric powder, chilli powder, 1/2 teaspoon pepper powder and salt. Keep this for 20 minutes. Crush ginger and garlic and keep aside. Heat oil in a pan. Splutter mustard seeds and curry leaves to it. Add chopped onion and green chillies into the pan and saute well. Add crushed garlic and ginger and stir well. Add tomato pieces and saute well. Add chilli powder and saute for one minute.

   Add marinated crab and salt into the pan. Add some water and cook well. Crush grated coconut, garam masala and pepper powder and add it into the crab. Cover it with a lid and cook in low flame for 5 minutes more  to evaporate the whole water. Stir the crab thoran occasionally. Finally add some curry leaves and turn off the flame. Tasty crab thoran is ready to serve. Enjoy with hot rice or chapathi or pathiri.

How is this recipe?

Please share your comments here

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

NELLIKKA EENTHAPPAZHAM ACHAR / GOOSEBERRY DATES PICKLE

HAI FRIENDS....


 Today I am adding a special pickle recipe for you... I prepared this pickle the last week, and all of us like its special taste. Its very easy and try this recipe and share your opinion.

GOOSEBERRY DATES PICKLE

INGREDIENTS


Gooseberry - 10 (big)
Dates - 8
Green chilly - 3
Chilli powder - 1 teaspoon
Ginger - 1 piece
Garlic - 6 cloves
Curry leaves - 2 springs
Mustard seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Asafoetida powder - 1/4 teaspoon
Salt -to taste
Gingelly oil - 2 spoon
Vinegar - 1/2 teaspoon


METHOD


   Soak dates in water for 10 minutes. Boil water in a steamer and steam gooseberry with salt for 5 minutes. Cut it into pieces and keep aside. Remove the seeds from dates and keep aside. Chop ginger, garlic and green chillies. Boil gingelly oil in a pan and add mustard seeds and curry leaves to it and allow it to splutter. Add chopped garlic, ginger and green chilli to it and saute well. Grind 3 dates, chilli powder, fenugreek powder, turmeric powder and vinegar to make a smooth paste. Add this paste to the pan and saute for 2-3 minutes. Then add some salt. Finally add chopped gooseberry and dates pieces and asafoetida powder to it and mix well. Cook in low flame for one minute more. Tasty gooseberry dates pickle is ready. Enjoy,,,

LIKE THIS RECIPE? 

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE

THANK YOU ALL

BINDU JAYESH
bindurohinipillai@gmail.com

THAZHUTHAMA CHERUPAYAR PARIPPU CURRY / HOGWEED MOONG DAL CURRY / HOG WEED GREEN GRAM CURRY

Thazhuthama is a medicinal plant which helps to prevent the diseases of liver, kidney and lungs and used as a leafy vegetable filled with vitamins. It is known as Punarnava in sanskrit. Today I am presenting a side dish for rice or chapathi with thazhuthama and green gram and of course it is a healthy dish and easy to prepare.

THAZHUTHAMA CHERUPAYAR PARIPPU CURRY

INGREDIENTS

Thazhuthama / Hog weed - chopped - 1 cup
Green Gram - 1 cup
Coconut (Grated) - 1 cup
Garlic - 2 clove
Cumin seeds - 1 pinch
Turmeric powder - 1/4 teaspoon
Coconut oil - 1/2 teaspoon
Curry leaves - 2 springs
Salt - to taste


METHOD


   Put green gram in a hot pan and fry for 5 minutes in low flame. Stir continuously. Turn off the flame and allow it to cool. Crush green gram in a mixer and wash well. Pressure cook green gram with turmeric powder, salt and enough water. Clean the stem and leaves of thazhuthama and chop well. Add this to well cooked green gram and cook for 5 minutes more. Stir with a laddle to mix the leaves and green gram well. Grind grated coconut, garlic and cumin seeds to make a smooth paste and add it to the curry. Add curry leaves and heat the curry for 2 minutes in low flame. Don't allow it to boil. Turn off the flame and pour coconut oil over it and stir well. Thazhuthama Parippu Curry is ready to serve.

TRY THIS HEALTHY RECIPE AND PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. 

THANKS A LOT FOR VISITING MY BLOG

BINDU JAYESH
bindurohinipillai@gmail.com

MUTHIRA PUZHUKKU / HORSE GRAM THORAN / HORSE GRAM COCONUT STIR FRY

Muthira puzhukku is an authentic item of our Onattukara at Mid Travancore. This is preparing at kuthirachuvadu in connection with the festive season of Kumbha Bharani and Meena Bharani of Chettikulangara and Mullikulangara temples. . Huge and heavily decorated temple cars are known as Kuthira. Kettukazhcha is an offering of people of the karas (the places and people near the temple) to their deity to thank for favours received as well as to seek the blessings of Devi (Goddess). Kanji (rice porridge) and Muthira Puzhukku is preparing and serving in each kuthirachuvadu during that days. Muthira puzhukku is a tasty and healthy side dish with kanji.

MUTHIRA PUZHUKKU

INGREDIENTS


Horse Gram - 250 g
Grated Coconut - 1 1/2 cup
Chilly powder - 1 teaspoon
Black pepper - 1 teaspoon
Garlic - 1 pod
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Coconut oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 2 springs
Dried chilli - 3
Salt - to taste


PREPARATION


   Dry fry horse gram in a well bottomed pan till the raw smell disappear and the aroma comes. Allow it to cool and keep aside. Grind grated coconut with black pepper, cumin seeds, garlic, chilli powder and turmeric powder to make a smooth paste. Wash the fried horse gram in water and pressure cook with 2 cup water and salt. When it get cooked, add ground coconut mix to it and stir well. Add curry leaves also. Splutter mustard seeds in oil in a hot pan. Add dried chillies and curry leaves to it. Pour it to the cooked horse gram and mix well. Traditional, tasty uthira puzhukku is ready and enjoy with hot Kanji, pickle etc.

Try this recipe and share your comments. 

Thank You All For Visiting My Blog

BINDU JAYESH
bindurohinipillai@gmail.com

VELLA NARANGA CURRY / WHITE LEMON CURRY / LEMON PICKLE (WHITE)

Vella naranga pickle is a traditional recipe which I got from my mother's kitchen. She makes two different types of white lemon pickles and one among them is make with curry lemon and its name is white lemon curry and the other is with small lemon. Here I am adding the recipe of lime pickle which is making with curry lemon and it is slightly yellowish in color.

WHITE LEMON PICKLE

See the recipe below:


INGREDIENTS


Curry Lemon - 1 (medium size)
Green chilli - 3
Garlic - 10
Ginger - 1 inch piece
Curry leaves - 2 springs
Gingelly oil - 2 table spoon
Mustard seeds - 1 teaspoon
Fenugreek powder - 1/4 teaspoon
Asafoetida powder - 1/4 teaspoon
Salt - to taste


PREPARATION

 Cut lemon into small cube shaped pieces and mix it with salt and keep aside for 20-30 minutes. Pour gingelly oil in a hot pan and add mustard seeds. Allow it to splutter. Then add chopped green chillies, chopped ginger and chopped garlic to it and saute well. Then add curry leaves.  Add 2 table spoon water and salt to it when ginger and garlic get sauteed and allow it to boil. Now add fenugreek powder and asafoetida powder and mix well. Turn off the flame and add lemon pieces after 3 minutes. Pour the pickle into an airtight glass jar when it get cool.

   Try this authentic, tasty pickle today itself and share your opinion and experience. 

Happy Cooking!

PLEASE SHARE YOUR COMMENTS HERE. 

THANK YOU ALL

BINDU JAYESH
bindurohinipillai@gmail.com

SPICY BEEF MASALA

Hai Friends...

    Great Morning to all....

 
      Today I am adding a non vegetarian recipe for you. Spicy Beef Masala is very tasty and easy to make with less ingredients. See the recipe below:

SPICY BEEF MASALA

INGREDIENTS

Beef - 500g
Tomato - 1 (chopped)
Onion - 1 (chopped)
Green Chilli -2 (chopped)
Garlic - 6 pod (grind to make a paste)
Ginger - 1 inch piece ( grind to make a paste )
Coriander leaves - 2 tablespoon (chopped)
Chilli powder - 1/2 teaspoon
Black pepper powder - 1/4 teaspoon + 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Curry leaves - 2 springs
Mustard seeds - 1/2 teaspoon
Dry red chilli - 2
Cooking oil - 1 teaspoon
Salt - as required


PREPARATION


   Clean and cut beef into small pieces. Marinate beef pieces with turmeric powder, 1/4 teaspoon black pepper powder and salt for 30 minutes. Cook marinated beef with some water in a pressure cooker.

   Meanwhile, put a heavy bottomed pan on flame. Pour some oil to it. Add chopped onion, tomato, green chilli, garlic paste, ginger paste and curry leaves. Saute well. Add chilli powder and black pepper powder and stir well. Add cooked beef along with the water and boil it. When the gravy get thick, add garam masala and mix well. Turn off the flame. Splutter mustard seeds and dry red chilli in hot oil and pour it to the beef masala. Add coriander leaves. Delicious Spicy Beef Masala is ready now. Enjoy....

Try this easy recipe and share your comments and suggestions here. 

Thank you for visiting my blog. Please visit again.

BINDU JAYESH
bindurohinipillai@gmail.com

UNAKKA MEEN CHAMMANTHI / UNAKKA NETHOLI CHAMMANTHI / DRY FISH CHUTNEY / DRY ANCHOVY CHUTNEY

   Have you ever tasted Unakkameen Chammanthi with rice? I think, Chammanthi ( chutney) is a nostalgic item for Keralites. We can prepare a variety of chutney by adding different ingredients like garlic, onion, dried prawns, tomato, coriander leaves, dry fish etc. Here I am sharing a tasty dry fish chutney for you. I used unakka netholi / dry anchovy for this chutney. 

UNAKKA NETHOLI CHAMMANTHI

INGREDIENTS

Coconut (grated) - 2 cup

Unakka Netholi / Dry anchovy - 100 g

Shallots - 4-5
Dry red chilli -1
Chilli powder - 1 teaspoon
Curry leaves - 1 spring
Salt - to taste
Tamarind - lemon sized
Coconut oil - as required

METHOD


   Clean and wash anchovy and roast it in hot oil in a pan. Grind all the ingredients including fried anchovy together to make a rough paste. Dry fish chutney is ready. Enjoy it with hot rice.

   Have you ever tried my recipes of this blog? Please share your experiences with us. Thank You for visiting my blog and I am thanking you all for the support which you had given to me. Expecting the same hereafter also. Please share your comments and suggestions again to improve My Magic Recipes...


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 STEW / OKRA CURRY IN COCONUT MILK / BHINDI STEW

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables such as potatoes, onions, carrots, beans, tomatoes or okra or withmeat or sea foods.  Here I am sharing a special Vendakka stew for you. Try this recipe and share your experience please.

VENDAKKA STEW

INGREDIENTS

Vendakka / Okra - 150 g
Onion - 1
Green chilli - 3
Coconut milk (first consistency) - 1/2 cup
Coconut milk (second consistency) - 1 cup
Garam masala - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - as required
Cooking oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dried chilli -1
Curry leaves - 2 springs
Black pepper powder - 1/4 teaspoon (optional)

METHOD


   Wash okra and pat it with a towel to drain the water. Cut okra lengthwise. Cut onion and green chilli. Pour some oil in a hot pan and add chopped okra, onion and green chilli to it. Saute for some time. Add salt, garam masala, coriander powder and turmeric powder to it. Saute for one minute to disappear the raw smell. Add second consistency coconut milk to it and cook for some time. Add first
consistency milk to the curry when it get thick. Then turn off the flame before the stew boils.


   Pour some oil in a hot pan and splutter mustard seeds, dried chilli and curry leaves. Pour it to the stew and stir well. Sprinkle black pepper powder and mix well (Adding black pepper powder should add a special aroma and flavour for the stew. But this step is optional.Can skip this )  Now tasty vendakka stew is ready to serve. Enjoy....

How is this recipe? Please share your experiences with your cooking and share your comments and suggestions here. Your comments are my inspiration for new posts...

Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

VELLARIKKAYUM MANGAYUM KOOTTAAN / CUCUMBER MANGO CURRY WITH COCONUT GRAVY

Vellarikkayum Mangayum koottan is a traditional Kerala recipe. My mom seldom makes this when fish is not available. But nowadays I had forgotten this curry. I got this recipe from a recipe group and I tried this and like its taste. I felt the nostalgic taste and so I am sharing this with my friends. Cucumber, mango and drumstick are used to prepare this vegetable curry. All these vegetables are good to health and easily available.

CUCUMBER MANGO CURRY

INGREDIENTS


Cucumber - 200g
Raw mango -1
Drumstick -1
Coconut (grated) - 1/2 cup
Green chilli - 4 (slit into two)
Turmeric powder - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Fenugreek seed - 1 pinch
Mustard seeds - 1 teaspoon
Dried chilli -2
Curry leaves - 2 springs
Cooking oil - 1 teaspoon
Salt - to taste


METHOD


  Remove the skin and seeds of the cucumber and cut it into squire shape pieces. Cut mango into small pieces with skin. Cut drumsticks into 2 inch pieces. Cook these vegetables with turmeric powder, salt and some water.

   Grind grated coconut with cumin seeds and green chillies to make a smooth paste. Add this paste to the cooked vegetable and stir well. Add salt and combine well. Boil the curry and allow it to get little thick and turn off the flame.

   Pour some oil in a hot pan and splutter mustard seeds, fenugreek seeds and dried chilli. Add curry leaves and pour it to the curry and mix well. Traditional vellarikkayum mangayum curry is ready. Enjoy it with hot rice and kovakka mezhukku puratti.

Like this recipe? Please share your comments and suggestions here

Thank You All My Friends...

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

NADAN MATHI CURRY / MATHI MULAKITTATHU / CHAALA CURRY / SARDINE FISH CURRY

Sardine (mathi ) is a super food which having a lot of health benefits. It provides many essential vitamins and minerals. It is a good source of omega 3 fatty acids. Naadan mathi curry is very tasty too. It is the best combination with kappa vevichathu (tapioca)

NADAN MATHI CURRY

INGREDIENTS


Mathi (Sardine) - 20
Chilli powder - 1 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger - 1 piece
Garlic - 4-5 pod
Green chilli - 4
Shallots - 10-15
Fenugreek seeds - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Kudam puli - 2 piece
Salt - to taste
Coconut oil - 1/2 teaspoon
Curry leaves - 2 springs


METHOD


   Clean and cut sardine into pieces. (we can add sardine without cutting it into pieces after cleaning.) Soak kudam puli in some water. Chop ginger, shallots, and garlic into small pieces and keep aside. Slit green chilli. Splutter mustard seeds and fenugreek seeds in hot coconut oil in a mud pan (manchatty). Then add chopped shallots, ginger, garlic, green chillies and curry leaves. Saute well. Then add chilli powder, turmeric powder and coriander powder and stir well. Add 2 cups of water and allow it to boil. Add salt and kudampuli also. When it get boiled, add fish into it and cover the pan with a lid. Turn the flame into medium level after 5 minutes and then turn to low after 10 minutes. Rotate the pan occasionally to avoid sticking the curry at the bottom.


   Turn off the flame when the gravy got thick. Now tasty mathi mulakittathu is ready. Enjoy it with rice or tapioca.

Please try this tasty recipe and share your experience and suggestions if any. I am expecting your comments and encouragements. Thanks for visiting my blog.


BINDU JAYESH
bindurohinipillai@gmail.com

PAAVAKKA MUKKI PORICHATHU / SPECIAL BITTER GOURD FRY

HAI FRIENDS...


   Happy Sunday! Today I am adding a special bitter gourd fry recipe for you. It is crispy as well as very tasty and is well with hot rice. Bitter gourd is dipped in a batter and fried in oil to get crispy and thus we can reduce the bitterness.

SPECIAL BITTER GOURD FRY

INGREDIENTS

Bitter gourd - 4
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Gram flour / Rice flour - 1 teaspoon
Corn flour - 1 teaspoon
Salt - to taste
Cooking oil - as required


PREPARATION


   Chop bitter gourd into thin round shape. Mix corn flour, chilli powder, gram flour, turmeric powder and salt with water to make a thick batter. Combine this batter with bitter gourd and deep fry in oil. Take it from oil when it get golden brown and put it on tissue paper to drain the excess oil. Crispy bitter gourd fry is ready.

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

BINDU JAYESH
bindurohinipillai@gmail.com

CABBAGE UNAKKA CHEMMEEN THORAN / CABBAGE DRIED PRAWNS STIR FRY WITH GRATED COCONUT

Today, a special thoran for you. Cabbage Unakka Chemmeen Thoran is very tasty.I like dried prawns very much. Adding Unakka chemmeen give a special taste to the cabbage thoran.

CABBAGE UNAKKA CHEMMEEN THORAN

INGREDIENTS


Cabbage - 250 g
Unakka Chemmeen (dried prawns) - 100 g
Coconut (grated) - 1 cup
Green chilli - 3
Onion - 1
Ginger - 1 piece
Cumin seeds - 1 pinch
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 2 springs
Dried chilli - 1
Cooking oil - 1 teaspoon
Salt - to taste


METHOD OF PREPARATION


   Chop cabbage finely. Chop onion, ginger and green chilli and keep aside. Crush grated coconut, cumin seeds and turmeric powder in a blender. Combine cabbage, green chilli, ginger, onion, coconut mixture and salt and keep aside. Clean dried prawns and roast it in a pan. Keep it aside.

   In a hot pan, pour some oil and splutter mustard seeds and dried chilli. Add curry leaves and cabbage mix and stir well. Cover the pan with a lid and cook for 6 minutes in low flame. Stir occasionally. Sprinkle water if necessary. Add roasted prawns to it and stir well. Again cover wiith the lid and cook for 5 minutes in low flame. Now open the lid and stir. Turn off the flame. Delicious cabbage dry prawns thoran is ready. Enjoy with meals.

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

Thank you

BINDU JAYESH
bindurohinipillai@gmail.com

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

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. 

Please Visit Again

BINDU JAYESH
bindurohinipillai@gmail.com