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All posts for the month January, 2014

MURINGAKKAYA CHAMMANTHI /DRUMSTICK CHAMMANTHI

Posted by veeenajan on January 21, 2014
Posted in: Bachelors Recipes, chammanthi, Taste of Kerala, tea time snacks, vegetable dishes. Tagged: , , , , . Leave a comment

INGREDIENTS

 

Muringakkaya Chammanthi

Muringakkaya Chammanthi

Drumstick/Murungakkaya-3

Green chilli-2

Curry leaves-1 string

Grated coconut-1/2 of one

Tamarind/valam puli-

Salt-to taste

Ginger-very small piece

Small Onion-1

Muringakkaya Chammanthi

Muringakkaya Chammanthi

Method

Cut drumstick into medium size pieces..

Cook well by adding salt and enough water ..

When done drain and allow to cool..

Then using a spoon remove the fresh from it ..

Grind coconut,drumstick pulp,green chilli, ulli,small amount of tamarind,curry leaves  and ginger to a smooth paste .

Check the salt and add if needed..

So simple and easy Muringakkaya Chammanthi is ready..

Needhu …Thanks a lot for this recipe 🙂

Muringakkaya Chammanthi

Muringakkaya Chammanthi

Love

🙂

Veena

Parippu Ularthiyathu

Posted by veeenajan on January 20, 2014
Posted in: Bachelors Recipes, kerala ruchi, Kids Special, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , . Leave a comment

Ingredients

PARIPPU ULARTHIYATHU

PARIPPU ULARTHIYATHU

Toor dal/Thuvara parippu-1 cup

Shallots-10

Crushed dry red chilli-1 1/2 tsp

Curry leaves-2 strings

Grated Coconut-1/4 of 1

Coconut Oil-2 tbsp

Salt-to taste

Turmeric powder-one pinch

Water-1  1/2 cup

PARIPPU ULARTHIYATHU

PARIPPU ULARTHIYATHU

Method

Wash dal properly ..

Pressure cook it by adding pinch of turmeric powder,salt and water..

1 whistle is enough ..Switch off the gas and allow to cool…

Crush dry red chilli and shallots together …

Heat oil in a pan ..

Add crushed chilli -shallot mix along with curry leaves ..

Saute till the raw smell goes..

Then add grated coconut and mix well ..Saute for about 5 minutes in medium flame stirring continuously ..

U will get a nice aroma when done ..

Now add cooked dal and mix well .. Check the salt ..Cook till everything well combined and semi dry ..

Nice combination with kanji and pappadam … 🙂

Try friends ..

PARIPPU ULARTHIYATHU

PARIPPU ULARTHIYATHU

Love

🙂

Veena

Kayatholi(Ethakka Tholi ) and Vanpayar Mezhukkupuratti

Posted by veeenajan on January 19, 2014
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , . 2 Comments

Ingredients

kayatholi /Ethakka Tholi mezhukkupuratti

kayatholi /Ethakka Tholi mezhukkupuratti

Kayatholi- 4 to 5 raw plantains

Red beans/Van payar-handfull of

Shallots-10

Dry red chilli-3

Salt-to taste

Water-

Turmeric Powder-1/4tsp

Curry leaves-two strings

Coconut Oil-2tbsp

kayatholi /Ethakka Tholi mezhukkupuratti

kayatholi /Ethakka Tholi mezhukkupuratti

Method

Soak payar for 3-4 hours ..

Pressure cook it and keep aside..

Take water in a bowl and add salt into it..

Finely chop tholi and add this to the salt water ..

Wash thoroughly and pressure it by adding 1/2 cup of water ,salt and turmeric powder to it ..

2 whistle is enough ..

Crush small onions and dry red chilli together ..

Heat oil in a kadai and add these chilli onion mix..

Saute till until raw smell goes..

Add curry leaves cooked beans and tholi to this and mix well..

Cook till it becomes semi dry ..

Check the salt..

kayatholi /Ethakka Tholi mezhukkupuratti

kayatholi /Ethakka Tholi mezhukkupuratti

Love

🙂

Veena

Parippu-Mathanga Erisserry

Posted by veeenajan on January 16, 2014
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , . 2 Comments

Ingredients 

Image

Toor Dal/Thuvara Parippu-1/2cup

Pumpkin/mathanga-11/2 cup

Chilli powder-1/2tsp

Turmeric Powder-1/4tsp

Salt-to taste

Water-1 1/2  cup

Grated Coconut-1/2 of one 

Cumin seeds/Jeerakam-1/4tsp

Shallots/cheriya ulli-1

Curry leaves-2 strings

Mustard seeds-1/4tsp

Dry red chilli-2

Coconut Oil-1tbsp

Parippu Mathanga Erisseri

Parippu Mathanga Erisseri

Method

Wash and cook dal by adding  water along with salt,chilli powder ,turmeric powder and 1 string of curry leaves..

After 1 whistle remove from the fire and allow to cool ..

Then open the cooker and add medium sized pumpkin pieces ..Mix well ..

Cook again ..1 whistle is enough ..

By that time grind coconut ,cumin seeds and shallot along with small amount of water to a fine paste ..

Add this paste to the cooked dal-pumpkin and mix well..

Allow to boil for 10 minutes in low flame stirring occasionally ..

.. Check the salt ,if ur pumpkin is not sweet enough u can add 1 tsp of sugar into it .. (I used to add more than that 😉 )

Then its time to season the erisserry ..

For that heat oil and splutter mustard seeds ,then add dry red chilli splits and curry leaves ..

Pour over the erisserry and close the kadai for 5 minutes ..

Then mix well and serve with rice .. 🙂

Parippu Mathanga Erisseri

Parippu Mathanga Erisseri

 

Love

🙂

Veena

Vazhapindi-Vanpayar Thoran(Banana Stem and Red beans Thoran)

Posted by veeenajan on January 16, 2014
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , . 3 Comments

Ingredients

Vazhapindi-Vanpayar Thoran

Vazhapindi-Vanpayar Thoran

Vazhapindi/banana stem-1 medium piece

Vanpayar/cow beans-1cup

Shallots-15

Crushed red chilli-1  1/4tsp or dry chilli-2 to3

Curry leaves-2strings

Grated coconut-handful

Salt- to taste

Water-one cup

Coconut oil-2tbsp

Vazhapindi-Vanpayar Thoran

Vazhapindi-Vanpayar Thoran

Vazhapindi-Vanpayar Thoran

Vazhapindi-Vanpayar Thoran

Method

Soak vanapayar for 3-4 hours ..

After that pressure cook and keep aside..(4-5 whitsle)

Slice pindi in medium size pieces..

Remove the fibbers using finger (just wipe  each piece with fingers  )

In a bowl take water along with salt ..

Cut pindi into small pieces and add to the salt water ..(otherwise the colour will change into brown ..)

Then wash thoroughly and pressure it with adding little water and salt …

2 whistle is enough .. Keep aside ..

Crush small onion and dry red chilli together ..

Heat oil in a kadai ..

Add crushed onion chilli along with curry leaves and sauté till the raw smell goes..

Then add cooked pindi ,payar and grated coconut to this and mix well..

Mash them with back of a  wooden spoon .. Cook till it become semi medium dry stage .. While cooling down it will become more dry ..

Check the salt ..

Authentic vazhapindi Vanpayar thorn is ready to serve …

Vazhapindi-Vanpayar Thoran

Vazhapindi-Vanpayar Thoran

Love

🙂

Veena

Unakkachemmeen Pachamanga-Muringakka Curry (Dry Prawns Raw mango Curry)/- Thrissur Style

Posted by veeenajan on January 15, 2014
Posted in: Bachelors Recipes, fish, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, seafood, Taste of Kerala. Tagged: , , , . 4 Comments

Ingredients

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Dry Prawns-200gms

Raw mango-1

Ginger-one medium piece

Green chilli-2

Drumsticks/Muringakkaya-1 (medium size pieces )

Curryleaves-1 string

Coconut Oil-1 tsp

Grated coconut-1/2 of 1

Shallots/Small onion-3

Turmeric powder-1/2tsp

Chilli powder-1tsp

Water-3cup

Salt-to taste

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Seasoning

Coconut Oil-1tbsp

Shallots-3

Curry leaves-1 string

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Method

Wash dry prawns thoroughly 4-5 times ..

Drain it and keep aside for 10-15 minutes..

Heat a kadai and roast this prawns until it becomes light red in colour  in medium heat(5 minutes)

When cools down it will become crispy ..

Then remove head and tail of the prawns .. .

Now take a deep bottom kadai or mann chatty and add crushed ginger-shallot-green chilli ,drumstick,curry leaves ,turmeric powder,chilli powder,raw mango (big pieces) and roasted prawns along with water and salt ..

Sprinkle 1 tsp of coconut oil into it..

Mix well..

Cook for about 15 minutes in medium flame …

Then add finely ground coconut paste into it and stir well..

Cook for another 10 to 15 minutes or until the oil appears in the top…

Finally season with small onion and curry leaves (roast finely sliced  onion till light golden colour )

Add the seasoning and close the kadai for few minutes …

The yummy and authentic unakkachemmen curry is ready to serve…

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Love

🙂

Veena

Thakkali Kuzhambu(Saravana Bhavan Style)

Posted by veeenajan on January 14, 2014
Posted in: Bachelors Recipes, Mother`s Special, vegetable dishes. Tagged: , , , , . Leave a comment

Ingredients

thakkali kuzhambu

thakkali kuzhambu

Ripe Tomato(Nannayi Pazhutha Thakkali)-4

Big Onion(Savala)-1

Tamarind (valampuli)-lemon sized (Naranga Valuppam)

Curryleaves(Curryveppila)-few

Turmeric powder(Manjal podi)-1/4tsp

Gingerly Oil(nallenna)-2tbsp

Salt-

Mustard seeds(kaduk)-1/4tsp

Fenugreek Seeds(uluva)-1/4tsp

Dry red chilli-1

thakkali kuzhambu

thakkali kuzhambu

For Grinding

Roast

 

Grated Coconut -3tbsp

Coriander seeds(malli)-1tsp

Fennel seeds(perumjeerakam)-1/2tsp

Cumin seeds(nalla jeerakam)-1/2tsp

Gram dal(kadala parippu)-1tsp

Dry Red chilli-2

Grated Jaggery(sharkkara)- 2tsp

Water-2cup

tomato gravy southindian style

tomato gravy southindian style

Method

Roast all the ingredients and Grind to a fine paste by adding water ..Keep aside

Soak tamarind and keep aside ..

Mash tomato well with a fork or spoon and keep aside ..

Heat oil in a kadai and splutter mustard seeds ,fenu greek seeds ,dry red chilli and few curry leaves …

Then add onion slices along with salt and sauté till onion become translucent ..

Then add mashed tomato and stir well .. Close the kadai and cook well stirring occasionally …

Open the lid and cook the tomato till the raw smell goes..

Mash well again all the tomatoes and onion well..

Now add turmeric powder and sauté for few seconds ..

Then add tamarind water  and cook until the raw smell goes in medium flame…

After that add the grounded paste and mix well with the curry… Add 2 cup of hot water and jaggery.

Cook till medium consistency reaches… It will become thick once its cool,so don’t make it too thick in the beginning itself..

Check the salt adjust if needed…

So the yummy tangy spicy thakkali kuzhambu is ready ..

Serve with white rice ,idly etc….

thakkali kuzhambu

thakkali kuzhambu

Recipe Courtesy: premas cook.com

 

Love

🙂

Veena