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• Vendaikai Kara Kuzhambu Recipe

  September 04, 2009 By: admin Category: Sambar/Gravy

  
  

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  Ingredients:

  Vendaikai or ladiesfinger – 5-6

  Tomato – 1

  Onion – 2

  Garlic – 4

  Tamarind – medium lemon size

  Green chilli – 1 sliced

  Grated Coconut – 1 tablespoon

  Oil – 1 tablespoon

  Red Chilli powder – 2 tsp

  Coriander powder – 1 tsp

  Turmeric powder – 1/4 tsp

  Asafoetida – a pinch

  Mustard – 1/2 tsp

  Salt – to taste

  Curry leaves – to garnish

  Method:

  1. Extract the tamarind juice by adding water.

  2. Grind coconut, tomato, garlic, 1 onion and curry leaves. Keep it aside.

  3. Keep one onion finely chopped. Cut the ladiesfinger to 1 inch pieces.

  4. Take a pan, heat oil, add mustard, onion and green chilli and fry for few mins.

  5. Add the ladiesfinger and allow it for few mins.

  6. Now add the tamarind juice and add turmeric, chilli powder, corainder powder, asafoetida and salt.

  7. Allow it to boil. After 10 mins add the ground coconut masala and mix well.

  8. When oil starts suspending on the top, turn off the stove and garnish with curry leaves.

  Delicious and aromatic kara kuzhambu is ready.

  Ingredients:

  Vendakkai or lady’s finger – 5-6

  Tomato – 1

  Onion – 2

  Garlic – 4

  Tamarind – medium lemon size

  Green chilli – 1 sliced

  Grated Coconut – 1 tablespoon

  Oil – 1 tablespoon

  Red Chilli powder – 2 tsp

  Coriander powder – 1 tsp

  Turmeric powder – 1/4 tsp

  Asafoetida – a pinch

  Mustard – 1/2 tsp

  Salt – to taste

  Curry leaves – to garnish

  Method:

  1. Extract the tamarind juice by adding water.

  2. Grind coconut, tomato, garlic, 1 onion and curry leaves. Keep it aside.

  3. Keep one onion finely chopped. Cut the lady’s finger to 1 inch pieces.

  4. Take a pan, heat oil, add mustard, onion and green chilli and fry for few mins.

  5. Add the lady’s finger and allow it for few mins.

  6. Now add the tamarind juice and add turmeric, chilli powder, corainder powder, asafoetida and salt.

  7. Allow it to boil. After 10 mins add the ground coconut masala and mix well.

  8. When oil starts suspending on the top, turn off the stove and garnish with curry leaves.

  

  Vendaikkai Kara Kuzhambu

  Delicious and aromatic kara kuzhambu is ready.

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  Erissery With Yam – Recipe

  September 04, 2009 By: admin Category: Festives & Sweets, Sambar/Gravy

  
  

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  Ingredients:

  Yam or senai or elephant foot – ½ cup (Cut to small pieces)

  Raw banana or plantain – 1

  Pepper powder – 1 tsp

  Turmeric powder – ¼ tsp

  Water – 1 cup

  Salt – to taste

  Grated coconut – 1 cup

  Jeera or Cumin seeds – ¼ tsp

  Ghee – 2 tsp

  Coconut oil – 3 tsp

  Mustard seeds – ¼ tsp

  Method:

  1. Cut the raw banana to pieces without removing the skin.

  2. Boil yam and banana adding pepper powder, turmeric powder and salt in 1 cup of water.

  3. Add ½ cup grated coconut and jeera and grind it to fine paste.

  4. Grind the remaining coconut and saute in a low flame till golden brown and keep it aside.

  5. Season mustard seeds in ghee.

  6. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture.

  Mix well and serve. Our Eriserry with yam and raw banana is ready.

  Ingredients:

  Yam or senai or elephant foot – ½ cup (Cut to small pieces)

  Raw banana or plantain – 1

  Pepper powder – 1 tsp

  Turmeric powder – ¼ tsp

  Water – 1 cup

  Salt – to taste

  Grated coconut – 1 cup

  Jeera or Cumin seeds – ¼ tsp

  Ghee – 2 tsp

  Coconut oil – 3 tsp

  Mustard seeds – ¼ tsp

  Method:

  1. Cut the raw banana to pieces without removing the skin.

  2. Boil yam and banana adding pepper powder, turmeric powder and salt in 1 cup of water.

  3. Add ½ cup grated coconut and jeera and grind it to fine paste.

  4. Grind the remaining coconut and saute in a low flame till golden brown and keep it aside.

  5. Season mustard seeds in ghee.

  6. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture.

  Mix well and serve. Our Eriserry with yam and raw banana is ready.

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  Olan Recipe

  September 01, 2009 By: admin Category: Uncategorized

  
  

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  Ingredients:

  Ash gourd – 100gm

  White Pumpkin – 100gm

  Green chillies – 4

  Red gram dhal – 1 tablespoon (soaked in the water for about 6 hours)

  Grated coconut – 1 cup

  Salt – to taste

  Coconut oil – 2 tsp

  Curry leaves – to garnish

  Method:

  1. Peel off the skin from ash gourd and pumpkin and cut it into small pieces.

  2. Cook the vegetables and red gram dal in water.

  3. Add salt and sliced green chillies.

  4. When the vegetable and dhal gets cooked, add 1cup of second concentrated coconut milk and boil.

  5. When it thickens well, add the remaining thick coconut milk.

  6. Bring to a boil and remove from fire.

  7. Add 1 tablespoon coconut oil and the curry leaves and mix well.

  Ingredients:

  White pumpkin or poosanikai or Ash gourd – 100gm

  Pumpkin – 100gm

  Green chillies – 4

  Red gram or toor dhal – 1 tablespoon (soaked in the water for about 6 hours)

  Grated coconut – 1 cup

  Salt – to taste

  Coconut oil – 2 tsp

  Curry leaves – to garnish

  Method:

  1. Peel off the skin from ash gourd and pumpkin and cut it into small pieces.

  2. Cook the vegetables and red gram dal in water.

  3. Add salt and sliced green chillies.

  4. When the vegetable and dhal gets cooked, add 1cup of second concentrated coconut milk and boil.

  5. When it thickens well, add the remaining thick coconut milk.

  6. Bring to a boil and remove from fire.

  7. Add 1 tablespoon coconut oil and the curry leaves and mix well.

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  Kalan Recipe

  September 01, 2009 By: admin Category: Festives & Sweets, Sambar/Gravy

  
  

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  Ingredients:

  Chopped Yam or senai or elephant foot – ½ cup

  Small raw banana – 1no

  Green chillies – 3

  Curd – 2 cups

  Grated coconut – 1 cup

  Jeera – ½ tsp

  Pepper powder – 1tsp

  Water – 1cup

  Turmeric – ¼ tsp

  Salt – to taste

  Fenugreek powder (fry and powder) – ½ tsp

  Ghee – 3 tsp

  Dry red chilli – 2

  Mustard – 1 tsp

  Curry leaves – to garnish

  Method:

  1. Remove the skin of the plantain and cut it into small pieces.

  2. Grind the coconut and jeera to a smooth paste without adding water and keep it aside.

  3. Dissolve the pepper powder in ½ cup of water and cook the vegetables and sliced green chilli in this water.

  4. Add the turmeric powder and salt and stir well.

  5. When the water dries, add 1tsp ghee.

  6. Pour the curd and mix well. Cook in low flame.

  7. When the curd starts boiling add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire.

  8. Season with mustard, red chillies and curry leaves in ghee.

  Ingredients:

  Chopped Yam or senai or elephant foot – ½ cup

  Small raw banana – 1no

  Green chillies – 3

  Curd – 2 cups

  Grated coconut – 1 cup

  Jeera – ½ tsp

  Pepper powder – 1tsp

  Water – 1cup

  Turmeric – ¼ tsp

  Salt – to taste

  Fenugreek powder (fry and powder) – ½ tsp

  Ghee – 3 tsp

  Dry red chilli – 2

  Mustard – 1 tsp

  Curry leaves – to garnish

  Method:

  1. Remove the skin of the plantain and cut it into small pieces.

  2. Grind the coconut and jeera to a smooth paste without adding water and keep it aside.

  3. Dissolve the pepper powder in ½ cup of water and cook the vegetables and sliced green chilli in this water.

  4. Add the turmeric powder and salt and stir well.

  5. When the water dries, add 1tsp ghee.

  6. Pour the curd and mix well. Cook in low flame.

  7. When the curd starts boiling add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire.

  8. Season with mustard, red chillies and curry leaves in ghee.

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  Chakka Pradhaman Recipe

  August 31, 2009 By: admin Category: Festives & Sweets

  
  

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  Chakka pradhaman or Jackfruit payasam is a tasty kheer that is prepared by Keralits for Onam.

  Ingredients:

  Chakka or jack fruit or pala pazham – 2 cup after removing the seeds and cleaning

  Jaggery – 2 cups

  Grated Coconut – 2 cups

  Ghee – 2 tsp

  Cardamom – 2

  Method:

  1. Steam cook the jack fruit and get it grinded like a jam without adding water.

  2. Grind the coconut and extract the first milk and keep it aside.

  3. Similarly, extract the second and third milk and keep them.

  4. Take equal quantity of jaggery and add the third concentrated milk and heat it.

  5. Filter it to another vessel leaving behind the dust from jaggery and add the paste.

  6. Now add ghee and mix well.

  7. Add the second concentrated coconut milk to the heating paste, jaggery and ghee mixture and stir well.

  9. Keep stirring in order to prevent the coconut milk from curdling.

  10. Turn off the stove when the mixture starts thickening and finally add the first concentrated coconut milk. Stir well and add ground cardamom.

  11. Season with little coconut fried in ghee(optional).

  

  Chakka Pradhaman

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