T

Ginger Curry (inchi curry)

Ingredients

Ginger - 25 g
Green chillies - 3
Turmeric powder - ½ tsp
Tamarind - one lemon-sized (soaked in one cup of water)
Grated coconut grated - one cup
Red chilli powder - 1 tsp
Mustard seeds – ½ tsp
Curry leaves - two sprigs
Oil
Salt to taste
Red dry chillies – 2

Method of preparation

Remove the skin of the ginger. Wash well and then cut them into very small pieces. Heat one teaspoon of oil in a pan and fry the grated coconut. When it becomes red in colour, add red chilli powder and turmeric powder. Continue to fry for some more time and then remove the pan from fire. Next, grind the fried grated coconut in a mixer without adding water. Again heat three teaspoons of oil in a pan and add mustard seeds into it. When it splutters, add red dry chillies, curry leaves, ginger pieces and green chillies. Fry this mixture well for five minutes. Next, add salt, followed by tamarind water and some water. Stir the mixture well and the ground coconut mix. Boil well till the gravy thickens. Remove from fire and serve hot.

Erissery

This video shows the preparation of Erissery a popular side dish of Kerala. Ingredients Ripe pumpkin (sliced) – 1 cup Banana (sliced) – 1 cup Elephant Yam (sliced) – 1 cup Red oriental beans – ½ cup (cooked) Turmeric powder – ¼ tsp Cumin seeds – 1 tsp Garlic – 2 flakes Green chillies – 3 no. Pepper – ½ tsp Curry leaves Coconut (grated) – 1½ cup Ingredients for seasoning Mustard seeds – 1 tsp Urad dal – 1 tsp Red chilly – 4 no. Curry leaves Salt Oil Method of preparation Into a pressure cooker, put red oriental beans. Now add pieces of elephant yam, banana and pumpkin. Stir the contents well. Pour water and cook. Open the pressure cooker lid and add the grounded ingredients comprising grated coconut, turmeric powder, cumin seeds, garlic, green chillies and pepper. Stir well. Add salt and pour some water. Stir gently. For seasoning, take a pan and heat some oil. Into this add red chillies, mustard, urad dal, curry leaves and grated coconut. Stir well. Remove the contents from the pressure cooker into a bowl. You may now transfer the seasoning from the pan into the bowl. Now what are you waiting for? Get going with your Erissery.

Recipe of Kaalan

This video shows how to cook Kaalan a Kerala Vegetarian side dish. Kaalan is an age-old favourite dish that the Malayalis proudly claim as theirs. Though it is a simple enough dish to make, a well-made Kaalan is always draw admiration. Younger generation these days know it best as a part of the Sadya (traditional vegetarian feast) repertoire. Ingredients 100 g of elephant yam 1 raw banana 1 cup of mashed yoghurt 4 green chillies 4 tsp of ghee ½ tsp turmeric powder ½ tsp fenugreek seeds ½ tsp mustard seeds 1 tsp pepper 3 dry red chillies Curry leaves For the paste 1 1/2 cups of grated coconut ½ tsp cumin seeds Method of preparation First, remove the skin of the banana and yam and slice them into small pieces. Grind the coconut and cumin seeds to a smooth paste without adding water and keep aside. Dissolve the pepper powder in 1/2 a cup of water and strain it through a clean cloth. Cook the vegetables in the above water after stirring in turmeric powder and salt. When the water dries up, add a teaspoon of ghee and yoghurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the ground coconut mixture and the fenugreek powder. Stir well. Bring to a boil and then remove from flame. Heat 3 teaspoons of ghee in a small frying pan. Splutter mustard seeds, dry red chillies and curry leave and add it to the Kaalan.

Chakka Varuthathu Jack Fruit Chips Vishu Recipe

Chakka Varuthathu Jack Fruit Chips Vishu Recipe

Chakka Varuthathu [Jack Fruit Chips]

Chakka varuthathu an authentic chips of Kerala. Fry the raw chakka in coconut oil, it is very delicious. Learn how to fry the Jackfruit chips in this Vishu.

Ingredients for Chakka Varuthathu

Raw Jack Fruit -- 1 [medium sized]

Salt to Taste

Oil for deep frying

Method of Preparing Chakka Varuthathu

Peel and remove the white strips and seeds from the jackfruit. Now cut each segment into strips of medium thickness and keep aside.

Heat oil in large thick bottomed pan [uruli], when the oil is hot reduces the flame and drop in handful of jackfruit strips. Stir immediately and make sure that they don’t stick together.

Mix the salt in little water, just enough water to cover the salt. Keep it aside.

When strips are ¾ th cooked, completely reduce the flame and carefully pour in some of the salt water.

Let it cook for some more time, until it becomes golden brown and crisp.

Drain on to a colander to remove excess water. Allow to cool and store in air tight container.

Happy Onam

Onam recipe

Pradhaman

Well, we have been looking at recipes of side dishes of Onam. Let us take a detour now and see how we can prepare the dessert items. For Onam, the desserts prepared are different types of Payasams and Pradhamans. Pradhamans are prepared using coconut milk and jaggery (except in Palada Pradhaman) where as payasams are prepared using milk and sugar . There are some exceptions though.

There are different types of Pradhamans unique to Kerala. Some of the very famous ones being adapradhaman, chakkapradhaman, parippu pradhaman, idichu pizhinja payasam, aval pradhaman, wheat Pradhaman, etc.

Parippu Pradhamans are of different types. Pradhamans using only parippu(dal) or a combination of parippu and rice. Both Bengal gram dal and moong dal are used in preparing pradhaman.

Let us see how moong dal and rice pradhaman is prepared.

Parippu Pradhaman:
Ingredients

Moong dal : ¼ cup
Raw rice : ¼ cup
Jaggery 1 ½ cups
Coconut milk from 1 coconut
Or
Readymade coconut milk 1 tin
Ghee 2 tsp.

Preparation:

Grate the coconut and extract the milk thus:

1. Add 2 tbsp. of warm water and blend in the blender. Remove. Squeeze the milk out and strain the milk. Keep this 1st milk aside.
2. Put the coconut residue back into the blender add ½ cups of tepid water and blend in the blender. Remove. Squeeze the milk out and strain the milk. Keep this 2nd milk aside.
3. Put the residue back into the blender add 2 cups of tepid water and blend in the blender. Remove squeeze the milk out and strain the milk. Keep this 3rd milk aside.

When using readymade coconut milk, you are saved of this tedious procedure. Any day, fresh coconut milk squeezed tastes much better than canned coconut milk.

Dry roast the moong dal to light pink colour. Wash the rice and moong dal and cook in a pressure cooker in the 3rd milk, for three whistles. If using tinned coconut milk, cook with 2 tbsp. of coconut milk and 2 cups of water.

Melt the jaggery with a little water and strain to remove any impurities. Boil the jaggery syrup in a wide bottomed non-stick pan and add the cooked rice and dal. Boil until the mixture is thick. Add the 2nd coconut milk and boil again to reduce the water content (if using tinned milk add 1 cup of water and the ghee and boil once and add the remaining coconut milk. Remove from heat immediately). When the pradhaman starts thickening add 2 tsp. of ghee and boil for another 5 mitutes, stirring well, until well blended. Remove from heat. Add the first milk and stir constantly for 5 minutes, to blend in the first milk. After adding the first milk, the pradhaman should not be boiled.

Delicious Parippu Pradhaman is ready.

Parippu Curry- A Nice dish for Onasadhya


Ingredients:

Moong dal 100 gm (approximately 1 cup)

Grated coconut – half of one coconut

Green chilli – 2-3 chupped

Turmeric powder – 1/4 tsp

Garlic – 3 flakes

Small onion – 3-4 chupped

Mustard seeds – a pinch

Red chilli – 2

Cumin Seeds – 1/2 tsp

Curry leaves – A few

Salt to taste

Water 1/2 ltr


Method:

Roast the moong dal in a heavy bottomed pan (without oil). Boil half liter water and add the roasted dal to this.

Add salt as taste. Cook till the dal is done. Grind coconut, green chillies, cumin seeds, half of curry leaves, turmeric powder and garlic to a paste. Add this to the mashed dal and simmer for 1 minutes.

Mash it well with the back side of your ladle (karchhi). Remove from heat. Heat oil/ghee in another pan and splutter mustard seeds. Add small onion, curry leaves and red chilli.

Fry till small onion becomes golden brown. Pour over cooked dal. Serve with rice and pappad, wait… don’t start eating… drizzle some ghee on the curry. Some people like it to be watery. So you can add more water if you need.

பாதாம் ஷீரா


பாதாம்ல செய்ற எல்லா ஸ்வீட்டுமே ரொம்ப நல்லாருக்கும். அதோடு கசகசா, பால், நெய் சேர்த்தா சொல்லவா வேணும்... இதன் சுவை அனைவரையும் சுண்டி இழுக்கும். போங்க... உடனே செஞ்சு குடும்பத்தினரை அசத்துங்க.....

தேவையான பொருட்கள்:

பாதாம் 1 கப்
கசகசா - 1 டேபிள் ஸ்பூன்
பால் - 1/2 லிட்டர்
நெய் - 100 கிராம்
சர்க்கரை - 200 கிராம்

செய்முறை:

* பாதாம், கசகசாவை முதல் நாள் இரவே ஊறவைக்கவும்.

* மறுநாள், பாதாம், கசகசாவை மிக்ஸியில் மைய அரைக்கவும்.

* அடி கனமான பாத்திரத்தில் நெய் ஊற்றி பாதாம் விழுதைப் போட்டு குறைந்த தீயில் கிளறவும்.

* லேசான பொன்னிறம் வரும்போது பால், சர்க்கரை சேர்த்து நன்கு கிளறவும்.

* ஏலப்பொடி சேர்க்கவும். சிறிதளவு, முந்திரி, பாதாம் மெல்லியதாக சீவி மேலாக அலங்கரிக்கவும்.