Wednesday 29 February 2012

kadalakkari

Ingredients:
1. Kadala - 250 gm
2. Grated coconut - 1/2 cup
Chilly powder (fried) - 1 tbsn
Corriander powder - 2 tbsn
3. Garam masala powder - 1 isn
4. Chopped onion - 1 no.
chopped green chilly - 2 nos
5. Coconut oil - 1 tbsn
6. salt - to taste

Method:
Soak kadala in water for 6 to 8 hours. Cook it with 3 cups of water for 15 minutes in a pressure cooker.
Grind the ingredients no.2 with little water to a fine paste.

Heat oil in a pan and fry item no.4 to get brownish. Add cooked kadala and ground coconut, salt, masala powder with necessary water as per need.
Boil well. Off the stove.

This is very good for puttu, appam & dosa.

Tuesday 28 February 2012

LIME PICKLE -OIL FREE

latharajan

Today I am presenting a recipe which is free from cholesterol.

     INGREDIENTS


LIME(sliced into 4): 10 nos.
CHILLY POWDER(fried): 3 tbs.
ASAFOETIDA POWDER(kaayam): 2 tbs.
SALT(crystal): to taste


     METHOD


     Wash the lemon and dry it well before cut.  Cook the cut lemon, asafeotida powder and salt in a clay vessel.  Do not add water.  When it boils water comes from lime and salt.  Boil for 5 minutes.  Allow it to cool.  Add chilly powder a stir well.  Keep it in a dry bottle.


     This lime pickle will be good for  2 - 3 months. 

Sunday 26 February 2012

kanava / koonthal roast

Ingredients:
Kanava/koonthal - 1/2 kg
Chilly powder - 3 tbsn
Corriander powder - 1/2 tbsn
Turmeric powder - 1/2 tsn
Garam masala powder - 1/2 tbsn
Chopped onion - 2 nos
Chopped tomato - 1 no.
Sliced green chilly - 5 nos
Coconut oil - 3 tbsn
Salt - to taste

Method:

Cut and clean the fish. Mix it with chilly powder, corriander powder, turmeric powder, garam masala powder , salt and little water. Cook it covered till the water dries up. Off the stove and leave for 30 minutes so that the masala will stuck to the fish.
Heat oil in a pan and fry onion, green chilly and tomato into brownish colour. Add the cooked fish and stir for 10 minutes in alow flame.
koonthal/Kanava roast is ready. serve hot with rice.

KACHIYA MORU , thani nadan drink

latharajan


friends, today I am sharing the secrets behind the preparation of Kerala's special drink, Moru, which is  commonly prepared in Kerala especially during the sunny seasons.

INGREDIENTS


CURD:2 cup
ONION:1 medium size
GINGER:1 thumb size
GARLIC:4-5 pods
MUSTARD SEEDS:1 tsp
FENUGREEK:1/2 tsp
CURRY LEAVES
WATER:2 cups
RED CHtILLY:2(full)
TURMERIC POWDER:1/2 tsp
CUMMIN POWDER:1 tsp
CHILLY POWDER:1 tsp
OIL
SALT:to taste


     METHOD


     Mix the curd with water in a vessel and add curry leaves and salt.  Keep the vessel in a sim flame.  Stir well to one side using a wooden spatula until steam coming on the top, then  remove the vessel from the flame.  Heat the oil in a pan with medium flame.  Add mustard seeds along with fenugreek.  Once both seeds splitted add chopped onion along with chopped ginger garlic and red chilly (full).  Fry the mixture until the onion turned in to light brown.  Then add turmeric powder, chilly powder and cummin powder and allow to heat for  1 minute.  Then add the mixture in the vessel containing more and mix well in to one direction with the wooden spatula.  Can add salt if needed and curry leaves on the top.  


     The Moru is ready in the thani nadan taste.  Drink and be CHOOOOOOOOOOOL.........

Friday 24 February 2012

Beef Roast

Dear non vegetarians, this recipe is for you.

Ingredients:
1. Beef (cut into small pieces) - 1 kg
2.Chilly powder (fried) - 4 tbsp
3.Corriander powder (fried) - 2 tbsp
4. Turmeric powder - 1 tspn
5.Garam masala powder - 2 tbsn
6. Garlic ginger paste - 2 tbsn
7. Chopped onion - 1 cup
8. Green chilly - 5 nos (cut lengthwise)
9. Chopped tomato - 1 no.
10. Coconut oil - 1 cup
11. salt to taste
12 curry leaves & corriander leaves - to garnish

Method;

Clean the beef and mix with turmeric powder, salt and 1 tbsn coconut oil. Add 2 cups water and cook for 15 minutes in a pressure cooker.
Heat oil in a pan fry garlic ginger paste, onion, green chilly and tomato into brownish colour one by one. Add cooked beef with chilly powder, corriander powder and garam masala powder and stir for 5 minutes. Cook it covered till the water dries up. make sure that there is no water left. Garnish with curry leaves and corriander leaves.
This suits for chappathi and rice.

Chicken curry without coconut

Chicken - 1 Kg
Chilly powder (fried) - 4 tbsp
Corriander powder (fried) - 2 tbsp
Turmeric powder - 1 tspn
Garam masala powder - 1 tbsp
Garlic ginger paste - 2 tbsp
Crushed small onion - 1 cup
Chopped onion - 1/2 cup
Chopped tomatoes - 1/2 cup
Green chilly 9 cut lengthwise - 5 nos
Coconut oil - 1 cup
Salt - to taste
Curry leaves & corriander leaves - to garnish

Method:
Cut the chicken into small pieces and clean. Mix chicken pieces with turmeric powder, salt and 1 tbsp coconut oil. Leave it for 30 minutes.

Heat oil in a pan. Add garlic ginger paste and fry till it get brown colour. Add crushed small onion and green chilly and allow to brownish. Next add the chopped onion and tomato. fry for 10 minutes in a low flame. Add the chicken pieces, chilly powder, corriander powder and two cups of water. cook it covered for 30 minutes in a low flame. switch off the flame and add masala powder. Garnish with curry leaves and corriander leaves.

This is very tasty with rice, chappathi, dosa, appam etc.

Thursday 23 February 2012

CURD RICE

latharajan

Hi, I am sharing the   preparation of tasty curd rice.

     INGREDIENTS


DOPPI RICE:2 cup
CURD :2 cup
GREEN CHILLY  {cut into
SMALL ONION     small      :1/2 cup
GINGER                 pieces}
CURRY LEAVES
COCONUT OIL:1 tbs.
SALT : to taste


     METHOD
      
     Cook the rice and dry water.  Heat coconut oil in a frying pan and add the cut green chilly, small onion, ginger and curry leaves.  Add curd and heat for 2 minutes.  Then switch off the flame and add the cooked rice and stir well.  Serve with pickles and coconut chutney.

Wednesday 22 February 2012

TOMATO RICE

latharajan

Hi friends, today I am sharing the secrets behind the making of tasty kozhikode special tomato rice

     INGREDIENTS

BASMATI RICE:1/2 cup
GARLIC GINGER PASTE:1 tbs.
CHOPPED ONION:1/2 cup
CHOPPED GREEN CHILLY:3 nos.
SALT: to taste
MASALA POWDER:1 tsp.
GHEE:2 tbs.
CORIANDER LEAVES:to garnish
NUT & DRY GRAPES:10 nos. each



     METHOD

     Cook the rice and dry the water.  


     Heat ghee in a pan and fry nuts of ghee and keep it separate.  Add garlic ginger paste when it comes to brown  add chopped onion and green chilly and fry till brown.  Add tomato, salt and masala powder till the tomato cooked.  Then add the cooked rice fried nuts and kismis(dry grapes) and stir well.  Garnish with coriander leaves.


     Have the delicious and spicy Kozhikode special tomato rice.

Tuesday 21 February 2012

PULISSERY

latharajan

        INGREDIENTS

GRATED COCONUT:1/2 cup
CURD:1 cup
GREEN CHILLY: 3 nos.
JEERA:1/2 tsp.
TURMERIC POWDER:1/2 tsp.
FENUGREEK:1 pinch
MUSTARD:1 pinch
CURRY LEAVES
SALT: to taste
COCONUT OIL:1 tbs.
RED CHILLY(cut into two pieces):2 nos.
      
      METHOD


    Grind grated coconut with green chilly, jeera, and turmeric powder into paste.  Pan it to a dish and add water, curd and salt to make 4 cups.


    Heat coconut oil in a trying pan, add red chilly, mustard, fenugreek and curry leaves for seasoning.  Add the prepared gravy and heat till it begins to boil.  Do not allow to boil.


    Have the delicious pulissery with the boiled rice.

Monday 20 February 2012

CUCUMBER MANGO PACHADI

latharajan


Hi vegetarians, today also I have a recepie for you.

INGREDIENTS


CUCUMBER(cut into small square pieces):1 cup
MANGO(cut into small square pieces):1/4 cup
GRATED COCONUT:1 cup
CHILLY POWDER:  1 tsp 
JEERA : 1/2 tsp
RED CHILLY: 2 (cut into two)
MUSTARD : 1/2 tsp
FENUGREEK :1/2 tsp
COCONUT OIL :1 tbs.
CURRY LEAVES
SALT  : to taste

METHOD

     Cook the cucumber and mango with 1 cup water and salt.  Grind the coconut with chilly powder, jeera to  a form a fine paste.  Add the paste to the cooked vegetables and stir with 2 cups of water.  heat it until it starts to boil.


     Heat coconut oil in a pan and season with red chilly, mustard, fenugreek and curry leaves and pan it to the pachadi.

Sunday 19 February 2012

vegetable stew

Time :            30 minutes

Ingredients    :
Chopped vegetables
(potato, carrot, beans,green chilly, onion)  :  2 cups
Coconut milk                                            :  1 cup
curry leaves                                              : as per  need
salt                                                           : to taste
coconut oil                                                :  1 tbs
masala powder                                         : 1/2 tspn

Method:
Heat the oil in a pan till gets hot. Add the chopped vegetables and fry for 5 minutes. Add curry leaves, salt and water. cook it covered for 15 minutes till the vegetables are cooked. Add coconut milk, masala powder and a few curry leaves and allow for 1 minute in a low flame. 


This is very delicious with chappaties, puries etc.

VEGETABLE THEEYYAL

latharajan

Hi readers, I am sharing you today a special vegetable curry, THEEYYAL, which is popular in Kerala.

     INGREDIENTS

ELEPHANT YAM(chena)                              :    1/2 cup  
DRUMSTICK(cut into 2"length)                     :    10 pieces
LADY'S FINGER(cut into small pieces)          :     2 nos.
GRATED COCONUT                                   :     2 cups  
SMALL ONION                                            :    4-5 nos.
DRY CHILLIES                                            :     8-10 nos.
CORIANDER                                                :    1 tbs.
TURMERIC POWDER                                  :    1/2 tsp.
TAMARIND JUICE                                       :     taken from lemon:sized tamarind
MUSTARD SEEDS                                       :     1 tsp.
COCONUT OILS                                          :     2 tbs.
SALT and WATER                                        :     for necessary
CURRY LEAVES                                          :     2 springs

      METHOD

     Cut the vegetables length wise and cook them in water adding salt and turmeric powder.

     Roast the grated coconut with thinly sliced small onion,coriander and 1 spring curry leaves.  Add 1 tsp of coconut oil for frying.  Roast the mixture till golden brown.

     Allow it to cool. When cooled, grind them to a fine paste, without adding water.  Heating oil in a pan, add mustard seeds.  When the seeds starts to splutter, add a spring of curry leaves and 1 or 2 dry red chillies to it.

     Add the sliced ladies finger and fry it until done.  Add the ground masala to this.  Pour tamarind juice, water and the cooked vegetables and mix well.  Simmer for a few minutes.  When the gravy is of medium thickness, switch off the flames.

     SERVE HOT WITH DOSA, CHAPATTIS, or STEAMED RICE.

                           HAVE A SIMPLE DELICIOUS DINNER!!!

     

Friday 17 February 2012

RAVADOSA WITH ONION

latharajan

Hi friends, today I have special and simple dish to share.

INGREDIENTS

RAVA : 2 cup
MAIDA : 2cup
ONION : 2(big)
SALT : to taste
GHEE : 1 tbs
RICE POWDER : 2cups
GREEN CHILLY : 2 nos.
GINGER(chopped) : a spoon
HINGE(kayam) : a spoon
GARLICPASTE(optional) : a spoon
CUMIN SEEDS(optional) : half a spoon
CORIANDER LEAVES(optional)
CASHEW NUTS(optional)


METHOD

Chop the onions first.
Mix rava, rice powder and maida along with water. This may make the dish very watery and flowy. Still we need that quantity of water for a crispy rave dosa.'

Add all other ingredients to the batter except ghee and onion. Keep the batter closed for 15=20 minutes.

Now keep the dosa pan on the stove top. Sprinkle some onion on the pan. The following is the most important step. Sprinkle the batter on the pan using your hand or a cup as convenient. Fill the gaps while sprinkling. Don't go on sprinking at the same place as it may thicken that particular portion of dosa. We need a crisp dosa and not a thick dosa. Spread ghee/oil on dosa.

Wait for 2-3 minutes and you can see that the edges of the dosa starts coming out.
(please stir the batter before starting each dosa).

Thursday 16 February 2012

CHEMMEEN MASALA

latharajan

Hi friends, today also I am giving a recipe of a sea food.

INGREDIENTS

PRAWNS : 500 gms
ONION : 4 nos(chopped)
TOMATO : 4 nos(chopped)
CHILLY POWDER : 2 tbs
CORIANDER POWDER : 1 tbs
MASALA POWDER : 1 pinch
TURMERIC POWDER : 1 pinch
CURRY LEAVES :
GARLIC, GINGER PASTES : 1 tbs
COCONUT OIL : 2 tbs
WATER : 1/2 cup
SALT : to taste

METHOD

Mix cleaned prawns, chilly powder, coriander powder, masala powder, turmeric powder, garlic ginger paste, salt and water and cook till the water dried. Leave for 30 minutes. Put a frying pan to the store and pan coconut oil, then cold onion and tomato and stir well. When the onion becomes brown colour, add curry leaves and cooked prawns and stir for 10 minutes in a low flame. The prawns became brown colour. Off the store and serve hot. It is very delicious with rice or chapatti.

Wednesday 15 February 2012

TRIVANDRUM FISH CURRY




Hai friends, today I am joining to the blog members and to write about Kerala's delicious taste.

Kerala is known for its spicy and hot food. In various districts of Kerala, there is variety in taste. Both vegetarian and non vegetarian dishes decorate Kerala's dining table.

I am proud to be a Keralite and here are some nadan recipies of kerala's kitchen.

Time required : 40 mins.(to cook)
Serves : 5 nos.

INGREDIENT

1. FISH : 1 kg
2.GRATED COCONUT : 1/2cup
3.CHILLY POWDER(fried) : 4 tbs
4.CORIANDER POWDER(fried) : 1/2 tbs
5.TURMERIC POWDER : 1/4 tspn
6.SMALL ONION : 6 pcs
7.SLICED TOMATO : 2 nos.(half riped)
8. DRUM STICK cut two inch length : 10 pcs.
9.GREEN CHILLY sliced : 5 nos.
10.TAMARIND : about the size of the lemon
(soaked in cups of water)
11.FENUGREEK(uluva) : 1/2 tspn
12.CURRY LEAVES : as per requirement
13.COCONUT OIL : 2 tbs.
14.SALT : to taste.

METHOD

Soak the tamarind in water. Cut and clean the fish. Grind ingredients no. 2 - 6 with little water for 1 minute. Put the paste into the dish. Add fish, pour the tamarind soaked water
(2 cups), salt, fenugreek powder, curry leaves, tomato, drum stick, green chilly etc. stirr well put on to the stove. After 10 minutes put the stove in a low flame for about 20 minutes. Spread some curry leaves and coconut oil to the curry and put off from the stove. SERVE HOT!!