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.

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. 

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.........

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.

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.