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,,,

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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

CHEMMEEN ACHAR / PRAWNS PICKLE

Wow! Today I am adding my favourite Chemmeen achar recipe for you.. A bowl ofplain white rice could not tastier than how they taste with prawns pickle. A lot of my viewers requested me to post the recipe of prawns achaar, since my friends had tasted my prawns pickle and they all like it. Now I am adding it here. The photo is bit older and I will add the step by step photos shortly.

PRAWNS PICKLE

 INGREDIENTS


Prawns - 1 kg
Chilli powder - 4 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger - 1 piece
Garlic - 2 pod
Green chilli - 4
Fenugreek - 1 teaspoon
Mustard seeds - 1 teaspoon
Vinegar - 2 table spoon
Asafoetida - 1 teaspoon
Curry leaves - 2 springs
Dried chilli - 2
Cooking oil - as needed
Salt - to taste

PREPARATION

   Clean and wash prawns well and keep aside. Marinate prawns with chilli powder, turmeric powder and salt for half an hour. Crush ginger and garlic and keep aside. Chop green chilli. Pour oil into a hot pan and fry the marinated prawns. Keep this aside. Splutter mustard seeds, fenugreek seeds, dried chilli and curry leaves in the same oil. Then add crushed ginger and garlic and chopped green chillies and saute well till the raw smell disappears. Add chilli powder and asafoetida powder to it and stir well. Add fried prawns, salt and vinegar and mix well. Boil the pickle and turn off the flame when it get thick. Allow it to cool and store it in an airtight container. Tasty and yummy prawns pickle is ready. Enjoy....

LIKE THIS RECIPE?

TRY THIS AND PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE

THANK YOU ALL

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