Cumin

All posts tagged Cumin

Mani Puttu/Steamed Rice balls in Coconut Milk

Posted by veeenajan on June 7, 2012
Posted in: dessert, kerala ruchi, Kids Special, Mother`s Special, Taste of Kerala, tea time snacks. Tagged: , , , , , , , , , . 9 Comments

Ingredients

maniputtu

Roasted Rice flour-2cup

Grated coconut -2

Cumin seeds-1/4tsp

Salt-to taste

Hot water-1 1/2cup

Sugar- to taste

maniputtu

Method

 

Take thick coconut milk from 1 1/2 grated coconut .Keep aside

Add 1/2 grated coconut and cumin seeds to the rice flour .

Mix well.To this slowly add hot water(add salt to the water and mix) and make soft dough(like chapaty dough)

Now make tiny balls out of it (size of pearls)

After entire dough is done,steam the rice balls in a steamer.Steam the balls till they are well cooked.

Now transfer the cooked balls into a non stick pan and add 4 cup of  coconut milk ,a pinch of salt and sugar along with that .

Add sugar according to ur taste .

Stir continuously.Bring it to boil.

Cook till the coconut milk become thick and covered with the cooked rice balls..

Check the sugar..Add if u need ..

maniputtu

So the tasty Maniputtu is ready to serve ..Serve hot as evening snack ..Ur kids will love this ..

maniputtu

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

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

Kachil Puzhukku

Posted by veeenajan on March 6, 2012
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, tea time snacks, vegetable dishes. Tagged: , , , , , , , , , , , , . 3 Comments

Ingredients 

  • Kachil/Greater Yam -1 small
  • Chilly Powder-1/4tsp
  • Turmeric Powder-1/4tsp
  • Curry Leaves-2 strings
  • Water-1 cup
  • Salt
  • Grated coconut -1/2 of 1
  • Cumin Seeds-1/4tsp
  • Shallots/Small Onion-6
  • Mustard seeds-1/4tsp
  • Dry red chilly-2(slits)
  • Coconut Oil-2 tbsp

Method

  • Remove the skin and wash well
  • Cut into large cubes
  • Place in a pressure cooker and add chilly powder,turmeric powder,curry leaves ,water and salt
  • Pressure cook for 1 whistle and open the cooker after the pressure settle down
  • Mash the pieces with back of the ladle.
  • Grind grated coconut,cumin seeds and small onions together to a coarse  mixture (aviyal consistency)
  •  Add this ground paste to the mashed kazhil and mix well
  • Allow it to boil for 5 minutes in medium flame
  • Now do the seasoning .
  • Add seasoning to the puzhukku and close for 5 minutes
  • Mix well
  • In some places ,instead of seasoning they add coconut oil curry leaves to the cooked puzhukku and close for few minutes ..
  • So u can do either this or that
  • So the very easy and tasty kachil puzhukku is ready

Love 

🙂

Veena

Sadya Style Pineapple Pachadi(Madhura Curry)

Posted by veeenajan on February 7, 2012
Posted in: kerala ruchi, Kids Special, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , , . 6 Comments

Ingredients

pineapple pachadi/madhura curry

Pineapple – 1 medium size

Finely chopped Ripe banana (nendra pazham)-1/2 of 1

Black grapes-10(cut into half and remove seeds ) opt

Chilly powder-3/4tsp

Turmeric powder-1/4tsp

Salt-to taste

Jaggery-2 pieces(medium)

Grated Coconut-3/4 of 1

Cumin seeds-less than 1/4 tsp

Mustard seeds -1/4 tsp

Curry leaves -few

Dry Red chilly-3

Mustard seeds-1/4tsp

Coconut Oil-1tbsp

Water-1cup

Curd-14cup(opt)

pineapple pachadi

Method

Chop the pineapple into too fine pieces..In  a kadai add chopped pineapple,banana,chilly powder,turmeric powder ,water and salt .Mix well..Close the kadai and cook for about 20 minutes in low flame ..Stir occasionally.. when the pineapple is well cooked and by then no water will be there,add jaggery and mix well and cook for another 15 minutes ..No need to close the kadai ..In between make fine paste of grated coconut ,cumin seeds and mustard seeds by adding very little water ..When the jaggery is nicely blend with the pineapple add this fine paste and mix well ..Now u can add the grapes and allow to boil for 5 minutes ..Check the taste After adding curd dont boil the pachadi…Now season with curry leaves,dry red chilly and mustard seeds.If u want u can add curd also .

After seasoning mix well and close the kadai for 1/2 hour b4 serving ..

U can adjust jaggery and chilly powder according to ur taste .Here i didnt get grapes so couldnt able to add ..banana and grapes are optional ..Pineapple itself is enough ..For a change u can add these two thats all..

Love

🙂

Veena