KONCHUM MANGA / DRIED PRAWNS MANGO THORAN

Hai friends...

Today.... the Great day of KUMBHA BHARANI celebration of Chettikulangara Devi Temple. Wishing you all a Happy Kumbha Bharani.

   On this day,  there is a special item made in all houses of Onattukara for sadya. I am presenting this tasty and traditional Konchum manga proudly, because my native place is at Onattukara (Mavelikara).

We can prepare Konchum Manga with dried prawns and mango. On the day of Kumbha Bharani, in all houses near Chettikulangara, it is an essential dish for Sadya. See the recipe of delicious and authentic Konchum Manga

INGREDIENTS


Dried Prawns (Unakka chemmeen, Unakka konju) - 250 g
Mango - 2 ( cut it into lenthwise pieces)
Coconut - (grated) 1 1/2 cup
Shallots - 5
Chilly powder - 2 teaspoon
Coriander Powder - 1teaspoon
Turmeric powder - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Coconut oil - 1/2 teaspoon
Curry leaves - 2 springs
Salt - to taste

PREPARATION


   Dry fry dried Prawns in a pan. Remove from flame. Allow it to cool. When it get cool, crush the prawns by pressing it with the backside of a ladle. Thus remove its head and legs.  ( we can crush the prawns in a mixie. But don't powder the prawns. If using this method, remember one thing that wash prawns before frying. Because we can't wash prawns after crushing it in blender.) Wash prawns well. Grind coconut, chilly powder, coriander powder, fenugreek powder, shallots and turmeric powder together. Don't make a smooth paste. Add this to the prawns. Add mango pieces,salt,curry leaves and some water and put it in a Manchatty (clay pan) and cook. Cover the Chatty with a lid. Cook in low flame when it get boiled. Turn off the flame when Konchum manga get cooked. Pour some coconut oil over it and mix well. The flavorful smell will spread around the house.

  The traditional Konchum manga is ready. It is a delicious side dish for hot rice. Enjoy the Onattukara taste...

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BINDU JAYESH
bindurohinipillai@gmail.com

SWEET CORN MUSHROOM SOUP

Soup is a primarily liquid food, generally served warm, that is made combining ingredients such as meets and vegetables with stock, juice, water or another liquid. Soup is actually a good appetizer for a meal or any other heavy food. It is a super food for kids also. Today I prepared a very healthy and tasty Sweet Corn Mushroom soup, which my family members like it very much.

   Sweet Corn Mushroom Soup is a very flavorful soup and it is very healthy too. My daughter loves almost all soups and I made several experiments on soups. She likes Paneer, Chicken, Mushrooms and sweet corn. So I made this for her at this exam time.

   It is very easy to make and all of you would like its taste. Sweet Corn is very nutrient rich and it helps to prevent eye diseases. It has less sugar than an apple. Sweet corn is fiber boosting and gluten free.

   Countless studies have suggested that the consumption of naturally grown foods like mushrooms decreases the risk of obesity, diabetes and heart diseases and promotes a healthy complexion and hair, increased energy and overall lower weight.

SWEET CORN MUSHROOM SOUP

INGREDIENTS

Sweet corn - 1 cup
Mushroom - 5 (chopped) ( I used button mushroom)
Celery - 2 tablespoon (chopped)
Coriander leaves - 1 tablespoon (chopped)
Butter - 2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Corn flour - 2 table spoon
Salt - to taste
Sugar - 1 1/2 teaspoon (if necessary)
Spring Onion - 1 teaspoon (chopped)

METHOD

Cook sweet corn in a small vessel or pressure cooker with some water. Crush sweet corn when it cooked. Add chopped mushroom pieces and chopped celery to it and allow it to boil. Add salt and pepper powder and mix well. Then turn the flame low. Mix corn flour with water and add it to the soup.  Add butter and sugar to it and allow the soup get thick. Then turn off the flame. Serve it in a glass bowl and garnish with coriander leavesand spring onion. Enjoy the healthy Sweet corn Mushroom soup..

STEPWISE METHOD


1. Cook sweet corn  with some water in a heavy bottomed vessel or in a pressure cooker.

2. Crush the cooked sweet corn with a ladle or put it in a blender and crush it. Add some more water and cook again.

3. Chop mushroom into pieces

4. Add mushrooms into the sweet corn.

5.Chop celery and add it to the soup

6. Add salt and black pepper powder to this and mix it well and allow it to boil.

7. Then mix corn flour with some water and add it to the soup

8. Add butter and sugar to this and mix well.

9. When soup get thick, turn off the flame.

10. Garnish the soup with coriander leaves and spring onion..

LIKE THIS RECIPE?

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THANK YOU

BINDU JAYESH

bindurohinipillai@gmail.com

GREEN PEAS EGG CURRY

Good Evening Dear Friends...

 
Do you like Egg Masala with Chapathi or Appam? Hope you like Green Peas curry also.  Today I am presenting a special and tasty side dish recipe of   a perfect blend of egg and green peas. See the recipe below and try this. Its very easy...

GREEN PEAS EGG CURRY

INGREDIENTS

Green Peas - 2 cup
Egg - 4 ( boiled)
Garlic - 4  cloves ( chopped)
Onion - 2 ( chopped)
Tomato - 2 (chopped)
Coconut milk - 1 cup
Chilly powder - 1 teaspoon
Coriander powder - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 3/4 teaspoon
Cooking oil - 1 teaspoon
Salt - as required
Curry leaves - 2 springs
Coriander leaves (chopped) - 1 tablespoon

PREPARATION

   Put a heavy bottomed pan on the flame and pour some oil into it. Add mustard seeds and allow it to splutter. Add onion and curry leaves and saute well. Add chopped garlic and tomato and stir well. Add green peas and stir for some time. Add chilly powder, coriander powder, turmeric powder, garam masala and salt. Add some water to it and cover the pan with a lid. Cook the green peas for some time.  Add boiled egg to it and cook for some more time. When gravy get thick, add coconut milk and allow the curry get hot .(Dont boil it after adding coconut milk.)  Turn off the flame. Add coriander leaves to it. Now tasty Green Peas Egg Curry is ready to serve. Enjoy it with Appam or Chapathi.

How is this curry? 

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I am very grateful to you for visiting my blog

THANKING YOU

BINDU JAYESH
bindurohinipillai@gmail.com

PANEER PULAV / PANEER FRIED RICE

Pulav is a dish which rice is cooked in a seasoned broth. We can prepare fried rice with vegetables as well as meat, chicken, egg or other ingredients like fish, soya chunks or paneer etc. Now I am preparing Paneer Fried Rice.

Here is the recipe:

INGREDIENTS

Basmathi Rice - 2 cup
Cashew Nuts - 20
Raisins - 20
Cumin Seeds - 1/4 teaspoon
Black Pepper - 1 teaspoon ( crushed)
Onion - 2 (big) ( cut it into small pieces)
Green peas - 1/2 cup (cooked)
Chilly powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Capsicum - 1 (chopped)
Paneer - 250 g
Biriyani Essence - 1 drop
Ghee - 3 teaspoon
Pineapple - 2 cup ( chopped)
Coriander leaves - 1/4 cup (chopped)
Garlic - 2 pod
Ginger - 1 inch piece
Salt - to taste

METHOD

   Wash and cook basmathi rice and keep it aside. Pour ghee in a hot pan and fry cashew nuts and raisins respectively and keep aside. Add cumin seeds to the ghee and allow it to splutter. Then add ginger garlic paste and crushed black pepper to it and saute well. Then add chopped onion and saute until it get translucent. Add chilly powder and garam masala and stir well. Then add cooked green peas to it and saute for 2 minutes. Add chopped capsicum and paneer respectively. Saute for 5 minutes. Then add cooked rice and salt and mix well. Add 1 drop biriyani essence or rose water and mix well. Finally add chopped pineapple pieces and coriander leaves and mix well. Paneer Pulav is ready. Garnish it with fried raisins and cashew nuts and serve..

STEP BY STEP METHOD

1. Wash and cook Basmathi rice and keep aside. Pour ghee in a hot pan anf put cashew nuts to it.

2. Add raisins and fry it in ghee and keep aside.

3. Add cumin seeds and allow it to splutter.

4. Add ginger garlic paste and crushed black pepper to it and saute well.

5. Add chopped onion to it and saute well until it get translucent.

6. Add chilly powder and garam masala and saute for few seconds.

7. Add cooked green peas to it and stir well.

8. Add chopped capsicum and mix well.

9. Add paneer pieces to it and saute for some time.

]0. Add cooked rice, salt and essence to it and mix well.

11. Add pineapple pieces and chopped coriander leaves to it and mix well.

12. Pulav is ready now. Garnish it with fried cashew nuts and raisins.

13. Serve and enjoy...

Like this recipe? Thank you all.

Have a nice day

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BINDU JAYESH

bindurohinipillai@gmail.com

CHICKEN LIVER FRY

   Chicken liver is a good source of Thiamine, Zinc and a very good source of protein. Chicken liver can also be pan- fried for a dietary iron and protein rich meal. Chicken Liver fry is a very popular dish in South India. Of course it is very spicy and dry preparation. Chicken liver fried with shallots or onions, well balanced with pepper powder, makes a distinguished dry chicken dish for rice or chapathi. We can adjust the spiciness by adding more or less pepper powder.

CHICKEN LIVER FRY

Here is the recipe.

INGREDIENTS

Chicken Liver - 1/2 kg
Onion -2 (chopped)
Green chillies -2
Ginger - 1 inch piece
Garlic - 6 pod
Pepper - 2 table spoon
Coriander powder - 1 table spoon
Turmeric powder - 1/2 teaspoon
Coriander leaves (chopped) - 1 cup
Lemon juice - 1 teaspoon
Cooking oil - as needed
Salt - to taste

PREPARATION

Cut chicken liver into pieces. Wash chicken liver and keep aside. Heat oil in a heavy bottomed pan. Add chopped onions to it and saute well. Add finely chopped ginger, garlic and green chillies to it and saute again. Add coriander powder, pepper powder and turmeric powder and saute for one minute. Add chicken liver pieces and salt to it. Stir well. Cover it with a lid and cook for 20 minutes in low flame. Stir occasionally. When the mixture get dried, turn off the flame. Add coriander leaves and lemon juice to it and mix well.

   Now the tasty chicken liver fry is ready to serve. Enjoy it with chapathi or idiyappam.

STEP BY STEP METHOD

1. Clean and cut chicken liver into pieces.

2. Heat oil in a heavy bottomed pan or kadai

3. Add chopped onions to it and saute well.

4. Add finely chopped ginger, garlic and green chillies to it and saute again.

5. Add coriander powder, pepper powder and turmeric powder and saute for one minute.

6. Add chicken liver pieces  and salt to it and stir well.

7. Cover it with a lid and cook for 20 minutes in low flame. Stir occasionally. When the mixture get dried, turn off the flame.

8. Add coriander leaves and lemon juice to it and mix well.

9. Chicken liver fry is ready to serve. Enjoy it with rice, idiyappam or chapathi.

Do you like this recipe?

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Thank You So Much

BINDU JAYESH

bindurohinipillai@gmail.com

BITTER GOURD TAMARIND CURRY / PAAVAKKA PULINKARY

As the name suggests, Bitter gourd is bitter on the taste buds and hence, is excluded from most meals.  But this does not deprive it of certain health benefits. Due to its hypoglycemic action, bitter gourd makes an excellent remedy for diabetes. Bitter gourd is very rich in fiber, as cellulose is good source of fiber which helps in preventing constipation. The use of bitter gourd increases the immunity power also.

  We can reduce the bitterness of bitter gourd by adding tomato and tamarind while preparing bitter gourd curry. Here I am presenting a healthy as well as tasty bitter gourd curry with no bitterness and I can swear that even children would like its taste.

BITTER GOURD TAMARIND CURRY

See the recipe below:

INGREDIENTS

Bitter Gourd - 2 (chop in round shape. Remove the seeds)

Tomato - 2 (cut it into pieces)

Shallots - 15- 20 (chopped)

Green chilly - 2 (chopped)

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Fenugreek seeds - 1/4 teaspoon

Coconut (grated) - 2 cup

Chilly powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Coconut oil - as required

Tamarind juice - (take juice of a lemon sized piece of tamarind by dissolving in some water)

Curry leaves - 2 springs

Salt - to taste

Jaggerry - 1 small piece ( if necessary)

METHOD

Put a clay pot (manchatty) on flame and pour some coconut oil. Add mustard seeds and fenugreek seeds and allow it to splutter. Then add the chopped bitter gourd, green chilly and salt along with the chopped shallots and fry them until it turn brown. Then add red chilly powder,  coriander powder and turmeric powder and saute for a few seconds. Grind grated coconut and cumin seeds to make a paste add it to the bitter gourd mix. Add tamarind juice and 3 cups of water to it and allow it to boil. When it get boiled, add tomato and curry leaves. Cover the bitter gourd curry with a lid and cook in medium flame. Add jaggery if  necessary. When the gravy get thick turn off the flame. 

   Now, the healthy and tasty bitter gourd curry is ready to serve. Enjoy it with hot rice.

How is it?

Please share your comments and suggestions here.

Thank You All for Visiting My Humble Space

BINDU JAYESH

bindurohinipillai@gmail.com

BEEF PICKLE

Now a days BEEF PICKLE is one of the delicious and popular Indian recipe as a pickle.  Actually pickling is a process of preserving of food by either anaerobic fermentation in brine or immersion in vinegar.  We can pickle vegetables as well as non vegetarian food like beef, prawns, fish etc. Beef pickle is very hot and spicy. 

BEEF PICKLE

See the recipe:



INGREDIENTS

Beef - 1 Kg
Garlic - 25 cloves (chopped)
Ginger - 2 inch piece ( chopped)
Green chilli - 5 (chopped)
Black pepper - 1 tablespoon (crushed)
Fenugreek seeds - 1/2 teaspoon
Kashmiri chilli powder - 3 tablespoon
Garam masala - 1/2 teaspoon
Vinegar - 3 tablespoon
Curry leaves - 3 springs
Cooking oil - as required
Salt - to taste

FOR MARINATION

Ginger garlic paste - 2 table spoon
Turmeric Powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt - to taste

PREPARATION

   Clean and Cut beef into small pieces. Mix ginger garlic paste, turmeric powder, garam masala and salt and make a paste. Marinate beef with the mix and keep aside for 30 minutes. Cook marinated beef with some water in a pressure cooker in medium flame. Drain the cooked beef and set aside. Keep the stock aside.

   Heat oil in a heavy bottomed pan and fry the cooked beef pieces till brown and keep aside. Heat oil in the same pan and add mustard seeds and fenugreek seeds. When it splutter, add chopped garlic, ginger, green chillies and curry leaves and fry them till the raw smell disappears. Put kashmiri chilli powder and garam masala with some water and put it to the pan and saute for few seconds. Add vinegar and beef stock to the masala mix and allow it to boil. Then add the fried beef pieces and mix well. Then check the salt. Add crushed black pepper seeds and stir well tilll the gravy get thick. Turn off the flame and allow it to cool.  Beef pickle is ready. Transfer the pickle into a glass jar. Enjoy....

STEP BY STEP METHOD

1. Clean and cut beef into small pieces and marinate with ginger-garlic paste, turmeric powder, garam masala and salt for 30 minutes. Then cook the marinated beef  with some water in a cooker. Drain the cooked beef and keep the stock aside.

2. Heat oil in a heavy bottomed pan

3. Fry the cooked beef pieces till it get brown

4. Heat oil in the same pan and add mustard seeds and fenugreek seeds and allow it to splutter

5. Then add chopped garlic, ginger, green chillis and curry leaves to it and saute well.

6. Fry them until the raw smell disappears

7. Add kashmiri chilly powder and garam masala and saute for few seconds

8. Add vinegar and beef stock and allow it to boil.

9. Add fried beef pieces to it and stir well. Check the salt.

10. Add crushed black pepper and mix well. Then stir the pickle well until the gravy get thick.

11. Turn off the flame and allow the pickle to get cool.

12. Delicious beef pickle is ready. Transfer it into a glass jar.. Enjoy..

LIKE THIS AWESOME RECIPE? 

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS

BINDU JAYESH
bindurohinipillai@gmail.com