Garlic

All posts tagged Garlic

Pav-Bhaji

Posted by veeenajan on March 22, 2013
Posted in: Baking, bread, Breakfast, Kids Special, Mother`s Special, tea time snacks, vegetable dishes. Tagged: , , , , , , , , . 2 Comments

Ingredients 

Pav - Bhaji

Pav – Bhaji

Potato-2

Cauliflower-1/2cup

Green peas-1/4cup

Capsicum -1/4cup

Pav Bhaji masala-1tbsp

Big Onion-2(finely chopped)

Ginger-garlic paste-1 1/2 tbsp

Chilli powder-1/4tsp

Green chilli-1

Tomato-2

Salt-to taste

Butter-1tsp

Oil-1tbsp

Coriander leaves-handful

Water-4 cup

Pav - Bhaji

Pav – Bhaji

Method

 

Peel and wash potatoes ,green peas,capsicum and cauliflower ..

Cook these vegetables by adding salt and water ..2 whistle is enough ..

Mash these vegetables using back of a ladle ..

Heat oil in a nonstick pan..

Add onion,green chilli  and ginger-garlic paste ..add salt and mix ..

Saute until the onion becomes golden colour.

Then to this add chilli powder and bhaji masala..

Saute till the raw smell goes ..

Then add finely chopped tomatoes and close the pan and cook for 5 minutes in medium heat ..

Then open the lid and cook till the oil appears in the top…

To this add mashed vegetables..Mix and mash everything together …

Then add good quantity of chopped coriander leaves and butter ..

Add hot water to this mix and allow to boil for 10 minutes in medium heat ..

Check the salt .. Finally garnish with some more coriander leaves ,chopped onion and lemon wedges ..

Serve with Pav ..if u want u can cut the pav into equal part and spread some butter and roast for few seconds…

So the delicious pav bhaji is ready  to serve …

Note : Try to buy north indian bhaji masala than kerala bhaji masala 😉

If u want u can add carrot ,beans etc ..

Pav - Bhaji

Pav – Bhaji

Love

🙂

Veena

Fish Pickle / Meen Achar

Posted by veeenajan on March 7, 2013
Posted in: kerala ruchi, Mother`s Special, Non Vegetarian Dishes, pickle, seafood, Taste of Kerala. Tagged: , , , , , , , , , , , , , , , . 7 Comments

Ingredients

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

King Fish/Neymeen-750gm

Sardines/mathi-10 small (opt)

Ginger-1 big piece

Garlic-20 cloves

Green Chilli-10

Curry leaves-4 strings

Chilli Powder(Mulaku podi)-3 1/2tbsp

Turmeric powder(Manjal Podi)-1tsp

Fenugreek Powder(Uluva)-1/4tsp

Asafoetida  Powder(kayam)-1/4tsp

Salt-

Vinegar-little more than 1 cup

Water-4 cup(hot)

Sesame Oil- 4tbsp

Mustard seeds-1/4tsp

Fenugreek Seeds-1/4tsp

Whole Dry Red Chilli-3(slits)

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

For Marination

Chilli Powder-2tbsp

Turmeric Powder-1tsp

Vinegar-1tbsp

Salt-

Oil – for frying

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

Method

Clean and wash the fish pieces ..

Cut king fish(flesh only) and sardine into small pieces..

Wash again and drain them ..

Then marinate them with chilli powder,turmeric powder,vinegar and salt ..

Keep it for minimum 1 hour

Then shallow fry the fish pieces in 5-6 batches till the pieces becomes crisp ..

Keep aside ..

Heat sesame oil in a pan,splutter mustard seeds,dry red chilli and fenugreek seeds one by one

Then saute  ginger ,garlic ,green chilli and curry leaves ..

When it become light golden colour take off the pan from the heat and add chilli powder,turmeric powder,asafoetida powder and fenugreek powder ..

Then saute for few seconds in a very low flame until the raw smell of the powders go..

Then to this add salt ,vinegar and water ..

Boil well..To this add fried fish pieces and  cook for 10 minutes in medium flame …

Check the gravy ..if u find some taste is missing adjust according to ur taste (Salt,vinegar ,chilli )

The spice is purely depending up on each person ..So choose ur spice level individually .. I love spicy food but my friends are not able to afford my food coz of that 😉 So don`t blame in that matter k 🙂

So use the pickle after 2 weeks .. Keep in an airtight container …

In the very  first day if u feel the sourness and spice is more ,don`t worry it will subside after few weeks .. By that time the fish pieces will absorb all the flavours will be very soft ..

When I made fish pickle for the very first time ,me only used king fish ,as I don`t eat fish no idea about its taste 🙂

So when I gave sample to my hus he said everything is there but except the fish flavour (as king fish is not having that much fish flavour )..That moment I decided to add some sardines  along with this neymeen for the additional flavour and it worked well .. Thats y I said sardines are the optional ingredient.. Its not a must ..

So make it ,taste it, enjoy it and don`t forget to leave ur valuable comments and suggestions 😉

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

Note :

U may also like

Mathi Achar/SardinePickle

Mathi Achar/SardinePickle

Chemmen Achar/Shrimp/Prawns Pickle

Chemmen Achar/Shrimp/Prawns Pickle

Love

🙂

Veena

Easy Mango Pickle/Manga Achar

Posted by veeenajan on May 9, 2012
Posted in: chammanthi, chutney, kerala ruchi, Mother`s Special, pickle, sadya special, Taste of Kerala. Tagged: , , , , , , , , . 3 Comments

Ingredients

  1. Raw mango-6
  2. Chilly Powder-3tbsp
  3. Turmeric powder-1tsp
  4. Mustard -1/2 tsp
  5. Asafoetida powder(kayam)-1/4tsp
  6. Fenugreek Powder(uluva)-1/4tsp
  7. Salt-needed
  8. Sugar-1/2tsp
  9. Sesame  Oil/nallenna-5tbsp
  10. Vinegar-more than 1/4 cup
  11. Garlic-10 pods(julienned)
  12. Green chilly-4(minced)
  13. Curry leaves-2 springs
  14. Split mustard seeds(kaduku parippu)-1/2tsp
  15. Boiled and cooled Water-1cup

Method

  • Choose good raw mangoes.
  • Wash well and cut into small pieces.
  • To this add 2tbsp of salt and mix well with hand.
  • Keep aside for 2-3 hours

  • In a kadai heat oil,splutter mustard seeds ,then throw in  curry leaves ,garlic  and green chillies.
  • Fry them for few seconds  .Lower the flame ..
  • To this  add chilly powder,turmeric powder ,asafoetida powder and fenugreek powder .Mix well .
  • Saute till the raw smell goes.
  • Very careful while doing this ,don’t burn the powders .
  • Now add water and vinegar ..Boil well (add vinegar depending up on the quantity and quality of mangoes )
  • Switch off the flame ..After cooling down add mango pieces ..Mix well ..
  • Check the salt.
  • Store this easy spicy mango pickle in a glass bottle.
  • Close the lid tightly.
  • Can use after few days ..

Note: If ur mango is too sour u can add 1/4tsp of sugar ..If u are in hurry then u can  cook the mango pieces .. . Add one tbsp of sesame oil (heat and cooled) in the top to avoid fungus .. So it will take time but tastes great .. My amma use to do this way …

Love

🙂

Veena

Kurumulakittu Varattiya Nadan Kozhi Curry/Nadan Pepper Chicken

Posted by veeenajan on May 6, 2012
Posted in: chicken, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, Taste of Kerala. Tagged: , , , , , , , , , . 10 Comments

Ingredients

  • Chicken-1kg

  • Freshly Ground Pepper-3 1/2 Tbsp

  • Curry leaves- plenty of

  • Green chilly-5(slits)

  • Turmeric-1/2tsp

  • Chicken Masala-1 1/2tsp

  • Coconut pieces-handful

  • Cashew nuts-10(opt)

  • Ginger-Garlic Paste-2tbsp

  • Coconut Oil-4tbsp

  • Big onion-3

  • Tomato-3

  • Thick Coconut milk-1/2cup(opt)

  • Salt-to taste

Method

 

  • Clean and Cut chicken  into small pieces ,wash thoroughly and keep aside.

  • Heat a non stick pan .

  • Add coconut oil and fry coconut pieces into light brown colour.

  • To this add curry leaves and fry.

  • Now add ginger-garlic paste.

  • Saute for few seconds.

  • Then add finely chopped onion ,green chilly and salt.

  • Saute till it become light golden in colour.

  • Now its time to add turmeric powder and chicken masala powder.

  • Saute well for 5 minutes in low flame .

  • Now add pepper powder and saute .

  • Then add  finely chopped tomato and cook for few minutes .

  • To this add cashew nuts ,mix well.

  • Finally add chicken pieces ,cover the pan and cook in medium flame .

  • Stir well occasionally.

  • Check the salt .Finally when the chicken is fully done(u can see the oil is oozing out from the gravy and the chicken is fully covered with gravy) add thick coconut milk .

  • Mix well and cook for another 2 minutes.

  • Finally sprinkle 1tbsp of coconut oil and few curry leaves .

  • Yummy Pepper chicken is ready to serve

 

Courtesy

Mazhavil Manorama Thani Naadan

Love

🙂

Veena

 

 

Sweet and Sour Relish

Posted by veeenajan on March 1, 2012
Posted in: pickle. Tagged: , , , , , , , , , , , . 2 Comments

Ingredients

 

  • Pineapple                  -1 medium(peeled and finely chopped)
  • Cooking Salt             -2tsp
  • Malt Vinegar            -4cups
  • Ginger                        -1tbsp(grated)
  • Garlic                          -2 cloves(crushed)
  • White Onion             -2 medium(finely chopped)
  • Red Capsicum           -1 small(chopped finely)
  • Tomato paste            -1tbsp
  • Water                          -2cups
  • Sugar                          -1 1/2 cups

     

Method

  • Place pineapple in large bowl,sprinkle with salt.
  • Cover,stand overnight.
  • Rinse pineapple under cold water
  • Drain well
  • Combine pineapple,vinegar,ginger,garlic,onion,tomato paste,capsicum and water in large heavy base saucepan
  • Bring to boil.
  • Simmer,uncovered ,30 minutes
  • Add sugar,stir well in medium flame,without boiling, until sugar dissolves
  • Simmer,uncovered ,stirring occasionally,about 30 minutes or until the mixture thickens
  • Spoon hot relish into hot sterilised jar,seal while hot.

 

 

Love

🙂

Veena

Vazhuthinaga(Brinjal) Pollichathu

Posted by veeenajan on February 28, 2012
Posted in: Baking, kerala ruchi, Mother`s Special, starter, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . 3 Comments

Ingredients

Brinjal fry/vazhuthinanga pollichathu

Brinja(Egg plant)l-1

Small onions-25nos

or

Big onion -3medium

Ginger-1 small piece

Garlic-2 pods

Curry leaves-1 string

Pepper-10

Chilly powder-1/4tsp

Turmeric powder-1/2tsp

Green chilly-1

Tomato-1 big

Salt – to taste

Thick coconut milk-1/4 cup

Coconut Oil-for frying

For Marination

Chilly powder-1/4tsp

Turmeric powder-1/4tsp

Salt-to taste

vazhuthinaga pollichathu

Method

Take one big brinjal and cut lengthwise.(take middle  portion into 2 thick pieces.)

Marinate with chilly powder,turmeric powder and salt for 1 hour.

Make  a fine paste of pepper ,ginger ,garlic ,chilli powder,green chilli,turmeric powder ,curry leaves

Heat a pan.Saute onions ..When it become light golden colour add ground paste and saute for 3-4 minutes in low flame or until the raw smell of the masala goes ..

 

Now add chopped tomato and salt..Saute till the tomatoes are done..

Finally add coconut milk.Mix well and remove from the fire and keep aside

After one hour shallow fry the marinated brinjal pieces.

Take clean banana leaf..Slightly smoke the leaf over the flame.If u don’t have banana leaf u can use aluminium  foil or baking paper.Put  small portion of onion gravy in the leaf and keep the brinjal fry  and top it with another portion of the gravy…Again do the same for the rest of the pieces ..Wrap the brinjal by folding the leaf.

Heat a nonstick pan .Place these banana wraps and cook well both sides in low flame .about 20 minutes.

U can change the spice according to ur convenience

Love

🙂

Veena

Chembu(colocasia/taro) Vattichathu…

Posted by veeenajan on January 19, 2012
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , . 4 Comments

Chembu(colocasia) vattichathu

Ingredients

Small type of Chembu-10 nos

Small onion-3

Garlic-2

Ginger-very small piece

Red chilly power-1tsp

Coconut oil-1tsp

Turmeric powder-less than 1/4tsp

Salt-to taste

Kudampuli-one small piece

Water–2cup

Curry leaves-few

Chembu

Chembu vattichathu

Method

Cook chembu with salt and a pinch of turmeric powder..keep aside..in a KaAdi add water,chillypowder,turmeric powder,crushed ginger ,small onion d garlic,coconut oil,curry leaves,salt and puli .. Boil well and let the water become  half portion ,then add the cooked chembu to this gravy… Allow to cook for another 5 minutes in low flame..check the salt..finally if u want u can fry onion  d curry leaves in 1/2tsp of oil d add to the curry….close the Kadai tightly d keep aside…D serve with rice ….u can keep this curry for two days with out refrigerating d it’s taste more nice  after one day..  : )

U can check my other chembu recipe by clicking the link below

Chembu Kuthikachiyathu

Love

🙂

Veena

Prawns Pickle /Chemmen Achar

Posted by veeenajan on October 20, 2008
Posted in: kerala ruchi, Mother`s Special, Non Vegetarian Dishes, pickle, prawns, seafood, Taste of Kerala. Tagged: , , , , , , , , , , , , , , , , . 14 Comments

Ingredients

Fresh Prawns-1 kg

Refined Oil-for frying

Curry leaves-4strings

Ginger-2tbsp(lengthwise)

Garlic-8 to 10 (thin lengthwise slices)

Garlic pods-5 (without cutting)

Green Chilly-10(slits)

Chilly powder-11/2tsp

Kashmiri chilly powder-2tsp

Turmeric powder-one pinch

Asafoetida powder(kaayam)-one pinch

Fenugreek powder(uluva)-1/4tsp

Vinegar-1/2cup plus 3 tbsp

Lukewarm Water-1/2cup

Sesame Oil-3tbsp

For marination

Chilly Powder-2tsp

Turmeric-1/8 tsp(very small amount)

Salt-to taste

Method

Remove the shell and devein the prawns.

Wash them properly using salt and vinegar .

Drain the prawns .Cut each prawns into 2 pieces.(here I used medium sized prawns)

Mix salt ,turmeric and chilly powder and rub into the prawns.

Keep aside this marinated prawns for half an hour .

Heat oil and fry the prawns.(fry 3/4th )

Don`t make it too crisp and hard .Otherwise it will become hard.

Keep that aside.

In the sesame oil deep fry ginger ,garlic,green chilly and curry leaves separately .

Mix both the chilly powders  with 3 tbsp of vinegar and make a paste ..

Saute this chilly paste and the turmeric in the same oil we fried ginger .

Then add fenugreek powder and asafoetida powder .Then add prawns ,garlic pods (5) fried ginger -garlic-green chilly -curry leaves and stir well.Then add half cup of vinegar and half cup of lukewarm water .

Add salt.Bring it to boil and continue cooking on low flame until the prawns are well coated with the masala(10 minute)

Check the salt .Add more  if u needed.

When cool transfer this to a airtight container

Pour a table spoon oil (the same oil we used to fry the prawns) on the top of the pickled prawn.Oil should be stand in the top of the pickle(we r doing like that to avoid fermentation). Allow it to rest for few days before having..

After few days u can keep it in refrigerator . Enjoy yummy prawns pickle with rice.

Note

If u r using king prawns then cut it to 3 or 4 pieces.

Click the link below to view the printable version

prawns-pickle

Love

🙂

Veena