Saturday, 22 November 2014

Kalan


Kalan

It was one of my Onam recipe but I am posting this after two month. Busy with studies and exams... I really wish I could get some free time to post my all recipes. I am not sure I will continue my blogging or not but definitely will try :) . Thank you all my friends for your support....reached 200k hit, a great achievement for lazy blogger ;) 

Ingredients
1 ¼ cup yam/ elephant foot yam pieces (square pieces)
1 raw banana (cut into small square pieces)
½ tsp turmeric powder
½ tsp pepper powder
Salt to taste
1 cup grated coconut
5 green chilli
½ tsp cumin seed
1 ½ cup curd
½ tsp mustard
4 dried red chilli
Pinch of cumin seed and fenugreek seed
Curry leaves
2 tbsp coconut oil

Preparation
1)    Cook yam and banana with turmeric powder, pepper powder, salt and with some water
2)   Grind the coconut with cumin seed and green chili. Grind with less water (around 1 tbsp you can add). Make a fine paste
3)   Add coconut paste in cooked veggies, mix well and let it cook till start to boil
4)   Blend the curd to make smooth and add this into above mixture.
5)   Mix well and cook on low flame with stirring. After 3 minutes, turn off the flame

6)   In a separate pan, heat oil, then add mustard seed, dried red chili (cut into two), cumin seed, fenugreek seed and curry leaves. Once spluttered add into kalan. 





Thursday, 4 September 2014

Beans thoran / Beans upperi / Beans stir fry


Ingredients 
½ cup finely chopped beans
3 tbsp finely chopped onion
3 green chilis (chopped)
2 garlic cloves (cut this well)
Curry leaves
½ tsp mustard seed
½ tsp turmeric powder
¼ cup grated coconut
1 ½ tbsp oil
Salt to taste

Preparation
1)    First splutter the mustard in hot oil, then add onion
2)   Saute it well, add green chili and curry leaves
3)   When onion turned transparent, add beans, turmeric powder, salt and garlic
4)   Saute it well and let it cook (if that's becoming dry you can add 2 tsp water)
5)   Once the beans cooked well add coconut and mix
6)   Let it in medium flame for 3 minutes (stir occasionally)

7)   Turn off the flame and serve with rice











Wednesday, 3 September 2014

Mathanga van Payar erissery/ Pumpkin Red bean Erissery


My mother in law always prepare different kind of erissery. She is very good in all vegetarian dishes but I am not that much perfect. This is the easiest one I think...I always wanted to know the recipes and how she is making everything this much tasty. I will definitely share some of her yummy recipes soon... 
Ingredients
2 cup pumpkin pieces
½ cup small red beans (soak this in enough water for 2- 3 hr)
¼ tsp turmeric powder
1 tsp chilli powder
1 tsp pepper powder
½ cup grated coconut (for grinding)
½ tsp cumin seed (for grinding)
½ cup grated coconut (to fry) (but Here I used only 1/3 cup grated coconut)
1/2 tsp cumin seed (to fry)
1 tsp pepper powder
Salt to taste
Curry leaves
2 tsp coconut oil

Preparation
1)    First cook the red bean with some water and salt. Keep aside
2)   Grind the ½ cup of coconut with ½ tsp cumin seed. You can add some water. Keep aside
3)   Add pumpkin in a cooking pot, then add some water (just to cover pumpkin), salt, turmeric powder, chilli powder and 1 tsp pepper powder
4)   Close the lid and cook in medium flame
5)   Once its cooked well add red beans (cooked) and mix. Let it cook for 5 more minutes
6)   Mash the pumpkin and add the ground coconut
7)   Mix well after 2 minutes switch off the flame
8)   In a separate pan add 1 tsp oil then fry coconut (I crushed the coconut to make same size) till it turn dark brown color
9)   Then add 1 tsp oil in it, then cumin seed, pepper powder and curry leaves
10) Once the nice smell comes from cumin seed, mix these with coconut and fry for 1 more minutes
11)  Add this coconut in erissery and mix. Your erissery is ready. 















Linking to My Kitchen Odyssey's First Anniversary Give away



Monday, 1 September 2014

Pineapple pachadi II (Dry)


Normally when I prepare dry Pineapple pachadi, I used to add fresh grapes. Unfortunately, this time I didn’t get grapes so I skipped that.. You can add ¼ cup of grapes in final stage, no need to cook. I saw this recipe from a Malayalam TV channel (Amrita TV) after that this is my favorite.   

1 ½ cup pineapple pieces (thinly sliced)
1 cup water
1 ½ tsp chilli powder
¼ tsp turmeric powder
1/3 cup grated jaggery
½ cup grated coconut
¼ tsp crushed mustard
1 tbsp coconut oil
1 tbsp cashew pieces
½ tsp mustard seed
4 dried red chili
Some curry leaves
Salt to taste


Preparation
1)    Add thinly sliced pineapple in a pan, then water, chilli powder, turmeric powder and salt
2)   Cook well, then add grated jaggery with some water
3)   Once the jaggery melted well cook in medium flame till it thicken. Switch off the flame
4)   In a separate pan add 1 tsp coconut oil, then fry grated coconut till it turns crispy and dark golden brown color
5)   Add this coconut and crushed mustard in cooked pineapple mixture. Mix well
6)   Heat oil in a pan,then add cashews fry well and this in above mixture
7)   Splutter mustard, dried red chili and curry leaves in the same oil and add into above mixture.


Sunday, 31 August 2014

Mango payasam/ Mango kheer


Ingredients
3 ½ cup milk
1 ½ cup water
¼ cup rice (I used kaima rice/ or try to use any small grain rice)
1 ½ cup mango pulp
Cardamom powder
Almond

Preparation
1)    Wash and cook the rice in ½ cup milk plus 1 ½ cup water
2)   One it half cooked, add remaining milk and sugar (sugar, you can adjust according to sweetness of the mango)
3)   Let it boil, then switch off the flame and allow to cool
4)   Once it cooled, add the mango pulp and mix well
5)   Switch on the flame and cook for few minutes
6)   Add cardamom powder and finally almond pieces
7)   Serve hot or cold


Note: I used 3 mangoes for a 1 ½ cup pulp. Peel and cut the mangoes into small pieces, then make puree in blender (without water).


Saturday, 30 August 2014

Vendakka kichadi/ Okra kichadi- with stepwise picture



1 ½ cup of small pieces of Okra
2 green chili
½ cup grated coconut
¼ tsp cumin seed
1/3 cup curd
½ tsp mustard seed
Curry leaves
Salt to taste
2 tbsp coconut oil

Preparation
1)    Heat 1 tbsp oil in a pan, then fry fine pieces of okra and green chili
2)   Grind the coconut and cumin seed with some water
3)   Add this coconut paste in okra. Mix well and add some salt
4)   Switch off the flame and add curd
5)   In a separate pan add remaining oil and keep in medium flame. When the oil becomes hot, add mustard seeds and curry leaves

6)   Once mustard sputtered add this to okra mixture. Okra kichadi ready..







Pineapple pachadi - with stepwise picture


1 cup pineapple pieces
Small piece of jaggery (optional)
¼ tsp turmeric powder
3 green chilli
1/3 cup grated coconut
¼ tsp cumin seed
¼ tsp crushed mustard
¼ cup curd
Salt to taste
1 tbsp coconut oil
½ tsp mustard
4 dried red chilli
Curry leaves

Preparation

Cook the pineapple with turmeric powder, salt and some water. Add jaggery (depends on sweetness of pineapple you can skip this. my pineapple was less sweet) and allow to melt. (I forgot to add turmeric powder while cooking so added later when jaggery melted) Grind the coconut with green chilli and cumin seed. Add this paste and crushed mustard into cooked pineapple stir well. After 2 minutes switch off the flame and add curd mix well. In a separate pan heat coconut oil,  then add mustard, dried red chilies and curry leaves. Once spluttered add this in pachadi. 






Beetroot Date Pachadi - stepwise picture


1 cup grated beetroot
3 green chili
½ cup pitted date pieces
½ cup water
½ cup + 1 tbsp grated coconut
¼ tsp cumin seed
¼ tsp crushed mustard
Salt to taste
1/3 cup curd
1 ½ tbsp coconut oil
½ tsp mustard
4 dried red chili
Curry leaves

Preparation

Add beet-root and green chili in a pan and cook (stir occasionally). Add salt.  Once its cooked, add dates then ½ cup water. Mix and let it in medium flame for 3 minutes. Grind coconut and cumin seed with some water and add this paste in above cooked mixture. Then add the crushed mustard mix well and keep on low flame for 1 minute. Switch off the flame and add curd. Mix and keep aside. In a separate pan, heat oil, then add mustard seed, dried red chilies and curry leaves. Once its spluttered add this into Pachadi mix. 







Friday, 29 August 2014

Kunafa baklava / Burma baklava


Imperfectly perfect Baklava, yes I know this is not a perfect baklava but in sense of taste it is great....I tasted perfect shaped baklava from my office....I wonder how they make perfectly. I tried to make the same, but failed...but I can guarantee the  taste... its so crispy and yummy same as store bought one...yes I failed in shape...

I prepared another Baklava for recipe pleases click here


Ingredients
100g shredded phyllo dough
50 g unsalted butter
3 tbsp oil
Some crushed nuts (Pistachios, almond, cashews, walnut or hazelnut)
¾ cup sugar 1/3 cup water
1 tsp lemon juice

Preparation
Prepare sugar syrup- mix sugar and water, boil it, then add lemon juice keep for a few minutes more, then switch off the flame and let it cool. 

Thaw your phyllo dough and separate some strands and roll. Arrange this in baking dish. Make a hole with your finger and place the mixed nuts in the hole. Melt the butter with oil,  then add on top of the rolled baklava. Bake this in a preheated oven at 1700C for 20 minutes. Once it's baked, let it cool for 10 minutes, then add sugar syrup on top. Your crispy Burma baklava is ready.







Thank you for taking time

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