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All posts for the month April, 2012

Pazham Kurukku

Posted by veeenajan on April 24, 2012
Posted in: dessert, kerala ruchi, Kids Special, Mother`s Special, Taste of Kerala, tea time snacks. Tagged: , , , . Leave a comment

Ingredients

Nentrapazham/Ripe Plantain -2

Coconut-1

Cardamom powder-one pinch

Grated coconut-1tbsp

Sugar-3tbsp

Salt- one pinch

Method

From one coconut take 1/2 cup of thick coconut milk and 1 cup of thin coconut milk.

Peel  and cut banana into medium pieces .

Cook banana pieces along with thin coconut milk in low flame.Stir Continuously

When 3/4 th done add sugar and salt .mix well ..Cook for another 5 minutes or until the banana is cooked well.

Then add cardamom powder and finally add thick coconut milk and grated coconut .Stir well and turn off the stove .

So the easy and tasty pazham kurukku is ready ..we can use this as a quick dessert in a busy day..U can serve this as hot or cold.

The consistency of the kurukku is depends up on u.

Love

🙂

Veena

Chakka Erissery

Posted by veeenajan on April 15, 2012
Posted in: kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , . 4 Comments

Ingredients

Raw jack fruit -2 cups(better to take jack fruit which is just about to ripe )

Chakka kuru-10

Turmeric powder-1/4tsp

Chilly powder-1/2tsp

Water-2cups

Salt-to taste

Grated coconut-1 1/4 coconut

Cumin seeds-1/4tsp

Coconut oil-2tbsp

Mustard seeds-1/4tsp

Dry red chilly-5

Curryleaves-2strings

Method

Chop each jack fruit pods into 4- to 5 pieces.Wash well ..Cook along with salt, chakka kuru,turmeric powder,water and chilly powder.If u r cooking in cooker 2 whistle is enough.

In a blender grind 1 coconut and cumin seeds along with very small amount of water .Not grind too fine paste..

Add this mix to the cooked jack fruit .

Mix and boil well in low flame.

In a pan heat coconut oil,splutter mustard seeds,dry red chilly and curry leaves .

When done add 1/4 portion of one coconut and roast the coconut in a medium flame till it become golden brown colour.

Add this seasoning to the jackfruit-coconut mix.

Switch of the fire and close the pan for 10 to 15 minutes.

So the very tasty traditional chakka erissery is ready to serve

Love

🙂

Veena

Sooji Gothambu Payasam

Posted by veeenajan on April 13, 2012
Posted in: dessert, kerala ruchi, Mother`s Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , , , , . 1 Comment

Ingredients

Gothambu Nurukku- 1 1/2 cup

Grated coconut-of 5

Jagerry -less than 1/2 kg

Cashew nuts-50gm

Thega kothu-handful

Salt-one pinch

Water-3 L

Ghee-2 tbsp

Method

 

Take 3 types of coconut milk from 5 coconut .1 1/2 cup of onnam palu(first extract),4 cup of randam palu and 4 cup of moonam palu and keep aside.

Wash the wheat thoroughly and cook by adding 3 lit of water .

In cooker 5-6 whistle is enough

When done strain and pour some more hot water to the cooked rice and drain well .

switch on the fire.

To the cooked wheat add 3rd coconut milk and stir well in medium heat..

When it began to thick  add 2nd coconut milk and melted  Jagerry.Add a pinch of salt also.Stir continuously till it get thick.

Finally add onnam palu when the payasam began to thicken

Mix well and remove from the stove ..(after adding onnam palu no need to boil the payasam)

Roast coconut pieces and cashew nuts in  ghee and add to the payasam ..

The amount of jagerry is depending up on ur taste ..u can increase or decrease the amount of Jagerry.

So the tasty and easy gothambu payasam is ready to serve ..

(It will become very thick when it cools ..So try to serve hot in sadya .If ur payasam became really thick then dont worry add some boiled water and mix well..check the sweetness .add more jagerry if u want ..Colour of the payasam will depend up on the colour of the jagerry u use .If u r using dark colour jagerry ,the colour will be light brown shade otherwise it will be in light yellow colour )

Love

🙂

Veena

By

Pachamaga Aviyal

Posted by veeenajan on April 10, 2012
Posted in: kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , . Leave a comment

Ingredients

Plantain (pacha kaya)-1

Yam(chena)-1/4 cup

Long beans(aching a payar)-3

Ash gourd(kumbalaga)-1/2 cup

Raw Mango(pacha maga)-half of one

Turmeric Powder(majal podi)-1/4 tsp

Green chilly(pacha Mulaku)-3

Drumstick(muringakaya )-2

Curry leaves-few

Cumin seeds(jeerakam)-1/2 tsp

Shallots(cheriya ulli)-3

Coconut oil-2 tbsp

Salt-to taste

Water-1 1/2 cup

Grated coconut(thega chirakiyathu)-3/4 of 1

Method

  • Cut all the vegetables including mango into long thin pieces .
  • Wash them well and cook the vegetables excluding mango by adding turmeric powder ,salt ,few curry leaves and 1 1/2 cup of water.cover the pot and cook in low flame .
  • When 3/4 th done add mango pieces and  cook.
  • In a blender add grated coconut,cumin seeds,green chilly ,salt and shallots .
  • Grind this to a semi medium consistency ..not fine paste ..
  • Add this  coconut mix to the cooked vegetables and mix well..
  • Check the salt ..
  • Allow to boil for 5 minutes in low flame ..Stir occasionally..
  • Finally sprinkle coconut oil and fresh curry leaves (rub curry leaves between in fingers )
  • Close the pan for few minutes b4 serving .(by that time the aroma of coconut oil and curry leaves will spread all over the aviyal)
  • So tasty pacha maga aviyal is ready…

Love

🙂

Veena