CABBAGE MEZHUKKUPURATTI / SAUTEED CABBAGE

HAI FRIENDS....

Have a Wonderful Day to  All


   Today I am presenting a variety side dish for rice. Most of the people making Cabbage thoran (Cabbage Stir Fry with coconut) usually and even in sadya because it is very easy to make. But we can make more easy and tasty side dish with Cabbage, that is Cabbage Mezhukkupuratti. Actually Mezhukkupuratti is a style of preparation for vegetarian dishes in Keala where the vegetable is stir-fried or sauteed with spices. This recipe can be prepared in ten minutes and too easy to make. I don't like cabbage thoran due to cabbage's odor. But in cabbage mezhukkupuratti we can reduce that odor by adding ginger and its very tasty too.

CABBAGE MEZHUKKUPURATTI

   Cabbage is agood source of vitamin K, vitamin C and dietary fiber. Doctors suggest that cruciferous vegetables, including cabbage, may have protective effects against colon cancer. But it is said that cabbage is not good for thyroid patients because cabbage contain a small amount of thiocyanate which is not good for them.

See the recipe:

INGREDIENTS

Cabbage - 1 (medium size) (chopped)
Onion - 1 (big) (chopped)
Ginger - 1 big piece (chopped)
Green Chilly - 3 (chopped)
Curry Leaves- 2
Mustard Seeds - 1/2 teaspoon (optional)
Turmeric Powder - 1/4 teaspoon (optional) (I don't add turmeric powder in this mezhukkupuratti)
Salt - to taste
Cooking Oil - 1 teaspoon


PREPARATION

   Wash cabbage thoroughly and drain. Chop it into small pieces. Chop onion, ginger and green chillies and keep aside. Heat oil in a pan (nonstick pan preferred) and splutter mustard seeds. Add chopped cabbage, onion, ginger, green chilly, curry leaves and salt to it and stir well. Saute it till the onion get translucent. Cover it with a lid and cook in low flame for 4-5 minutes. Open the lid and stir well. Now our Cabbage mezhukkupuratti is ready. Turn off flame. Serve it hot with rice and enjoy...

  How is it?

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Thank You All

Bindu Jayesh

bindurohinipillai@gmail.com

FISH FINGER

  

  Hai friends....

   Today's special item is a wonderful snack recipe, that is FISH FINGER. It is very easy to prepare and is very special snack for fish lovers. 

FISH FINGER

  We can prepare fish finger by various methods. I prepared it with using 4 methods. In my experience, Fish Finger is become more tasty when adding mint paste while marinating the fish.

The Recipe is below:

INGREDIENTS

Fish - 1 kg (cleaned and cut it into finger shape) (fillets)
Chilly Powder - 1 table spoon
Turmeric Powder - 1/4 teaspoon
Black Pepper Powder - 1 teaspoon
Mint (pasted) - 1 teaspoon
Egg White - 1
Corn Flour - 2 table spoon
Bread Crumbs - 2 tablespoon
Salt - to taste
Cooking Oil - for deep frying
Ginger- Garlic paste - 1 teaspoon

METHOD

   Mix corn flour, chilly powder, turmeric powder, black pepper powder, salt, ginger- garlic paste and mint paste in a bowl. Marinate cleaned and cut fish fillets with corn flour mixture and keep it aside for 30 minutes. Blend egg white in a bowl and keep it aside. Dip the marinated fish pieces into the egg white one by one and roll it in bread crumbs. Now our fish finger is ready to fry.

   Fry the both sides of the fish finger in hot oil in a pan and enjoy it with sauce.

How is this fish finger? 

Very easy to prepare and very tasty to eat. 

Mint leaves add a fragrance and special taste to our fish finger.

ENJOY IT AND SHARE YOUR SUGGESTIONS AND COMMENTS PLEASE...

BINDU JAYESH

bindurohinipillai@gmail.com

GOBI MANCHURIAN / CAULIFLOWER MANCHURIAN

Gobhi Manchurian is an Indo Chinese  fried cauliflower food item popular in India.

   Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. In its two stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, spring onion etc. in soy and chili sauce.

There are two different variants of it, dry and with gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour,  spring onion, capsicum, soy sauce, chilli  sauce, minced garlic, black pepper, etc. and has typical garnish of spring onion.

GOBI MANCHURIAN

INGREDIENTS

Cauliflower - 1 (medium) ( cut it into small florets)
Capsicum - 1 (diced)
Onion - 2 (chopped)
Celery (chopped) - 2 table spoon
Green Chilli - 6 (chopped)
Ginger - 1 piece ( chopped)
Garlic - 10 clove (chopped)
Corn Flour - 1 teaspoon
Black Pepper powder - 2 teaspoon
Soy sauce - 1 teaspoon
Chilli sauce - 1 teaspoon
Tomato sauce - 1 teaspoon
Egg - 1 (optional)
Spring Onion (chopped) - 1 tablespoon
Mint (pudina) - (pasted) - 2 teaspoon
Oil - to fry
Salt - to taste

FOR MARINATION

Corn flour - 1/4 cup
Ginger - garlic paste - 1 teaspoon
Black pepper powder- 1 teaspoon
Salt - to taste

PREPARATION

   Boil the cauliflower florets in salt water and drain off the water. Add ginger - garlic paste, black pepper powder, salt and 1 teaspoon corn flour to the cauliflower and combine it well. Keep the cauliflower in refrigerator for 30 min.

   After 30 min, we can make the batter. Take corn flour, egg( optional)or oil and salt. Mix it well and add some cold water and a smooth thick batter.

   Now the time to be taken out the cauliflower florets from the refrigerator and mix it with the batter. Put them into hot oil and fry it and keep aside.

   In a hot pan, pour some oil and add ginger and garlic and saute well. After 2 min add onion and saute again.  Add green chillies and celery and saute well. Add diced capsicum and stir well. Then add soy sauce and saute. Add chilli sauce, tomato sauce, black pepper powder and salt. Allow the curry to boil. When it get boiled add fried cauliflower and combine well. Close the pan with a lid and allow it to cook. Mix 1 teaspoon cornflour with some water and pour this cornflour to the curry to get the gravy thick. Mix well for 2 min. Garnish the Gobi Manchurian with chopped spring onion. Now tasty and healthy Gobi Manchurian is ready to serve.

Enjoy it with chappathi , fried rice or pathiri etc.

Try this today itself.

Please share your comments and suggestions here

Thank You

BINDU JAYESH

bindurohinipillai@gmail.com.

    

CHERUPAYAR DOSA /PESSARATTU / GREEN GRAM DOSA

GREEN GRAM DOSA


    Today I am telling about a different Dosa recipe for a healthy Breakfast. Green Gram is very nutritious and Green Gram Dosa is very tasty. Green Gram dosa is known as Pesserattu.  It is very easy to prepare.

PESSARATTU

RECIPE is here:

INGREDIENTS

Green Gram - 250 gm
Shallots - 6
Green Chilli - 4
Coriander Leaves - 1 bunch (optional)
Salt - to taste
Ghee - 2 teaspoon

METHOD


    Soak Green Gram in water for 3 hours. Then wash and grind the green gram well with shallots, green chillies and coriander leaves. Add enough water to make dosa batter. Add salt to taste and mix well. Put a tawa on stove and rub oil when it get hot. Pour one scoop of batter and spread on the tawa with the bottom of the lid (as other dosa).  Sprinkle some ghee over it. Turn it to other side and cook both sides.

    Tasty Pessarattu is ready to serve. Tomato Chutney is the best combination with Green Gram Dosa.

SERVE HOT WITH TOMATO CHUTNEY OR ANY OTHER CHUTNEY

How is this recipe? Like this?

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THANK YOU FOR VISITING MY BLOG

BINDU JAYESH
bindurohinipillai@gmail.com

AVAL VILAYICHATHU/ AVAL VARATTIYATHU/ SWEETENED BEATEN RICE FLAKES IN JAGGERY

AVAL VILAYICHATHU

   Aval vilayichathu is a healthy snack familiar to all of us. It is very easy to make. Actually it is a keralite dish. Beaten Rice fried in ghee and mixed with jaggery, grated coconut, dal, cashews, fried coconut bits and raisins. it is very tasty and can store for 1 month

AVAL VILAYICHATHU

Recipe of Aval Vilayichathu;

INGREDIENTS

Aval (Poha) (Rice Flakes) - 2 cup

Jaggery - 1 cup

Coconut (grated) - 1 1/2 cup

Ghee - 1 table spoon

Raisins - 2 table spoon

Cashew Nuts - 2 table spoon

Roasted Gram Dal (Pottu Kadala) - 3 tablespoon

Coconut Bits - 2 table spoon

Cardamom Powder - 1/2 teaspoon

Dry Ginger Powder ( chukku podi) - 1/4 teaspoon

Black sesame seeds - 1 1/2 teaspoon (optional)

PREPARATION

    Fry Rice flakes in a hot pan and keep aside. Don't allow to change the color of the rice flakes. Take Jaggery in a vessel and add some water to dissolve Jaggery. Then melt Jaggerry to become thick. At the same time pour ghee in a hot pan. Roast Cashew nuts, raisins, roasted gram dal, sesame seeds ( optional) and coconut bits separately. Keep it aside

   Drain melted jaggery through a stainer to remove the impurities. Add melted Jaggery into the pan and add grated coconut to it. Cook it in low flame for some time. When it get semi dry consistency, add fried rice flakes ( aval) (poha) to it and stir well. Combine the mixture well. Then add roasted gram dal, cashew nuts, raisins, sesame seeds and  fried coconut bits to it and stir well. Add Cardamom powder and mix well. Cook for 2-3 minutes. Then remove from flame. Allow it to cool. Aval Vilayichathu/ Aval Varattiyathu is ready.
       
     

            Serve aval vilayichathu with banana.
                                                                          Enjoy...

   Put it in an airtight container. We can store this for 20 - 30 days when we store this in refrigerator.

Have You Like This Recipe?

Please share your COMMENTS and SUGGESTIONS here. 

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

SWEET MANGO LASSI

GOOD MORNING TO ALL

    Mango Lassi is so sweet by nature. 

Its of course a summer drink and all of you shall like this. 

Try this today itself

SWEET MANGO LASSI



Here is the recipe for Sweet Mango Lassi

INGREDIENTS

Ripe Mango -2

Curd/ Yogurt - 2 cup

Vanilla Essence - 2-3 drops

Sugar - 4 tablespoon

Cardamom Powder - 1 teaspoon

Ice Cubes - 4-5

Mint Leaves - to garnish

PREPARATION

     Wash and cut Ripe Mangoes. Make it a mango puree by grinding it. Pour mango puree, Curd, Sugar, Vanilla Essence and Cardamom powder in to a blender. Blend all together for 2-3 minutes. Add crushed ice cubes and blend once again.

Garnish with Mint leaves and ice cubes.

Serve cool and get cooooooool!

Do you like this Sweet Mango Lassi recipe?

Try this and say your opinion.

Awaiting your comments

Thank You

Please Comment Here 

BINDU JAYESH
bindurohinipillai@gmail.com

BROCCOLI THORAN / BROCCOLI UPPERI / BROCCOLY STIR FRY WITH COCONUT

BROCCOLI THORAN


   Broccoli is an edible green plant in the cabbage family whose large, flowering edge is eaten as a vegetable. Broccoli is high in vitamin c and dietary fiber. It also contains multiple nutrients with potent anti-cancer properties.

 
Thoran is a keralite dish. Today I am presenting Kerala style Broccoli Thoran. Of course it is a dry dish made of finely chopped broccoli is mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder and briefly stirred in a pan over heat.

BROCCOLI THORAN

The recipe is below:

INGREDIENTS

Broccoli - 1 bunch (separated into florets)
Shallots- 10 (diced)
Garlic - 3 cloves (optional)
Coconut (grated) - 1/2 cup
Mustard seeds - 1/2 teaspoon
Dried Red Chilli - 2
Curry leaves - 2 springs
Turmeric powder - 1/4 teaspoon
Green Chilli - 2 (chopped)
Cumin Seed Powder - 1 pinch
Cooking Oil - 1 teaspoon
Salt - to taste


PREPARATION

    Wash and clean Broccoli very well and separate the florets. Then cut it into small pieces. Crush grated Coconut and Garlic and keep it aside. Heat oil in a pan and splutter Mustard seeds.  Add Dried Red Chillies, and Curry leaves to it. Add diced shallots and chopped green chillies to it and saute well. When it get translucent add Turmeric Powder, Cumin Seed Powder and stir well. Add crushed coconut and garlic mixture to it and stir well for one minute. Then add Broccoli and salt to it and stir. Cover it with a lid and cook Broccoli in medium flame first 1 minute and then turn to low flame and cook for 5 minutes. Stir occasionally. Remove the lid and stir for 1 minute. Our Broccoli Thoran is ready to serve.

   Serve Broccoli Thoran with Rice or Chappati and Enjoy...

Like this Recipe???

Please Share Your Comments Here. Thank You for Watching my Blog

BINDU JAYESH
bindurohinipillai@gmail.com