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

IRUMPANPULI ACHAR / BILIMBI PICKLE

Bilimbi is very familiar to Malayalees and have a lot of health benefits. But excessive use of bilimbi is not good for health because there are some side effects too. What ever it may be it is commonly used among Keralites as a tasty pickle with hot rice. Here I am adding a simple recipe of bilimbi pickle. 

BILIMBI PICKLE

INGREDIENTS

Irumpan puli / Bilimbi - 3 cup (cut it into small pieces)

Chilli powder - 3 1/2 teaspoon

Fenugreek powder - 1/2 teaspoon

Asafoetida powder - 1/2 teaspoon

Gingelly oil - as required

Mustard seeds - 1 teaspoon

Salt - to taste


METHOD


   In a hot pan, pour gingelly oil and boil it. Add mustard seeds and allow it to splutter. Then turn the flame to low and add chilli powder, fenugreek powder and salt. Saute for one minute. Then add Bilimbi pieces and asafoetida powder to it and mix well. Turn off the flame. Don't cook the bilimbi pieces. Allow the pickle to cool and store it in an airtight glass jar. 

ENJOY THE TRADITIONAL TASTE....

TRY THIS RECIPE AND SHARE YOUR COMMENTS HERE.

THANK YOU SO MUCH FOR VISITING MY HUMBLE SPACE

BINDU JAYESH

bindurohinipillai@gmail.com

PINEAPPLE PORI / PINEAPPLE PAZHAMPORI / PINEAPPLE FRITTERS

Pazham pori (ethakka appam) is a popular and an all time favourite snack of malayalees. Usually ripe bananas dipped in maida batter and deep fried to a golden brown color. But I am using wheat flour instead of maida because maida is very harmful to our health and digestive system.

   Here I am preparing this special snack with ripen pineapple and wheat flour. It is very easy to prepare pineapple pori like pazham pori  with very minimal ingredients and here is the recipe for the tea time snack pineapple pazhampori.

PINEAPPLE FRITTER

INGREDIENTS

Pineapple - 1
Wheat flour - 1 cup
Sugar - 3 teapoon
Salt - as required
Cumin seed - 1 pinch
Turmeric powder - 1/4 teaspoon
Cooking oil - for deep frying


METHOD


   Peel off the skin of pineapple and cut it into round shape pieces. Take wheat flour, sugar, turmeric powder, salt and cumin seeds in a bowl. Blend it nicely by adding enough water to get a thick batter. Dip pineapple pieces in the prepared batter and evenly coat them. Heat oil in a heavy bottomed pan. When it is boiled, deep fry the batter coated pineapple pieces by turning both sides till golden brown. Take it out and put on tissue paper to drain the excess oil.

   Now the tasty Pineapple pazhampori is ready. Serve hot with tea and enjoy the special taste...


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

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

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

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

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

MAMPAZHAM FALOODA / MANGO FALOODA

Today's special is a falooda recipe. During this Summer season I got a lot of ripe mango and I tried several new recipes with mango. This is also a special recipe and I served this falooda for my guests and all of them like this very much. Now I gladly sharing this recipe with you.

MANGO FALOODA

INGREDIENTS


Ripe mango - 3
Milk - 2 cup
Vermicelli - 1/2 cup
Fruits - 1 cup
Sugar - 1 cup
Vanilla Ice cream - 1 cup
Black kaskas - 2 tablespoon



METHOD


   Cut fruits into small pieces and keep refrigerating for 1 hour. Cook vermicelli with sugar and milk and keep in refrigerator to cool. Soak kaskas in water for 30 minutes. Take mango pulp and blend it with some milk, 2 scoop ice cream and sugar.


   Now set the faloodato serve. Take a long glass and put some pieces of fruits into it. Then add cooked vermicelli, then soaked kaskas and pour mango pulp over it. Finally top it up with scooped vanilla ice cream and cherries. Special Mango Falooda is ready to serve. Enjoy the authentic taste.

How is this recipe?

Please share your comments and suggestions here. 

Thank You Friends for Your Supports.

BINDU JAYESH
bindurohinipillai@gmail.com