kerala ruchi

All posts tagged kerala ruchi

Muringayila (Drumstick Leaves )Thoran

Posted by veeenajan on April 8, 2014
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, Taste of Kerala, Uncategorized, vegetable dishes. Tagged: , , , , . Leave a comment

Ingredients

Muringayila Thoran

Muringayila Thoran

Muringayila-4-5 cups

Shallots/Cheriya ulli-15

Crushed Red Chilli-2tsp (according to ur taste )

Salt-

Coconut Oil-2tbsp

Water-

Grated Coconut-1/4 of 1

Chopped Curry leaves-1 string

Turmeric powder-one pinch

Muringayila Thoran

Muringayila Thoran

Method

 

Remove leaves from stem ..

Finely wash these cleaned leaves under running water thoroughly many times ..

Keep them in a big stainer for few minutes ..

Then spread them in kitchen tissue or clean towel remove the excess water …

Crush shallots and crushed red chilli together to a coarse mix ..Keep aside

Now add 1 tbsp of coconut oil and roast grated coconut till light gown shade (until coconut become crispy)

Remove from the fire and keep aside ..

Now heat remaining 2 tbsp of oil and add crushed onion-chilli mix and sauté until the raw smell goes ..

Add turmeric powder and sauté ..

To this add leaves and mix slowly with the onion -chilli mix ..

Close the kadai for few minutes in ow flame ..

Then open and sprinkle some salt and very little water and mix..

Close it and cook for another 5 minutes in medium flame stirring occasionally ..

Open the lid and cook for another few minutes until all the water get evaporated ..

Check the salt .. When cooked well add our roasted coconut to this and mix slowly …

Finally sprinkle 1/4 tsp of coconut oil and serve …

Muringayila Thoran

Muringayila Thoran

Note :Don’t use this leaves in the month of july ..(karkkidakam madam) some times it will lead to stomach pain and all .. So Enjoy this healthy nutritious thorn .. Its very good for nursing mothers to increase breast milk … Tip :if u want u can add pinch of sugar too 😉

Hope u will try this at home ..Expecting ur valuable feed back ,…

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

Kutti Appam

Posted by veeenajan on November 25, 2013
Posted in: appam, Bachelors Recipes, Breakfast, kerala ruchi, Kids Special, Mother`s Special, Taste of Kerala. Tagged: , , , , . 18 Comments

Ingredients

Kutti Appam

Kutti Appam

Roasted fine rice flour -1 cup (appam flour)

Semolina/Rava-1 cup

Grated Coconut-1/2 cup

Boiled Rice-1/2cup

Yeast-1/2tsp

Sugar-2tbsp

Salt- to taste

Kutti Appam

Kutti Appam

Method

Grind coconut and rice together to a fine paste ..

Mix this paste with rice flour and rava by adding enough water ..

To this add instant yeast along with sugar and salt ..Mix well by hand ..

The consistency should be slighter than italy batter …

I prepare the mix in the night ,so i added 1/2 tsp of yeast ..

If u want to make appams with 2 hours u can add 1 tsp of yeast ..

And as i always say the amount of yeast depends upon  the temp and weather ..So adjust accordingly ..

So after 2 hour heat a non stick tawa in medium heat..

And take 1 small  ladle full of fermented batter and pour in the thava and make small appam by just pressing in the middle of the batter ..

After few seconds flip the appam and cook the other side also ..No need to close the tawa..

From this batter i got 15 appams

So the easy and yummy kutti appams are ready ..

U can serve this stew,chicken curry ,egg curry or any curry of ur choice … 🙂

I got this recipe from asianet footpath …

Note: at first make one appam and give a taste test and adjust sugar and salt accordingly ..

Kutti Appam

Kutti Appam

Love

🙂

Veena

Vattayappam

Posted by veeenajan on April 25, 2013
Posted in: appam, Baking, bread, Breakfast, dessert, kerala ruchi, Kids Special, Mother`s Special, Taste of Kerala, tea time snacks. Tagged: , , , , , . 3 Comments

Ingredients

Idly Rice-2 cup

Coconut Milk- of 1/2 coconut

Sugar-8tbsp or according to ur taste

Coconut Grated-1/2

Salt-

Yeast -1/2 tsp

Roasted Cashew nuts-10(opt)

Cardamom Powder-less than 1/4 tsp

Ghee/oil-for greasing

Vattayappam

Vattayappam

Method

Wash rice thoroughly 3 to 4 times and soak over night ..

In the morning take 2 cup of coconut milk from 1 coconut and grind the rice along with this coconut milk  and grated coconut in batches ..

The consistency of the  batter should be like dosa batter…

Take one ladle of batter  and to this add some more water and make it loose ..

Cook this batter in medium flame till it become thick ..

Let it cool for sometime and then slowly mix with the batter  along with instant yeast ,sugar ,cardamom powder and salt..

Then again give a quick blend so that everything can mix well ..

Can add cashew nuts if u want

Amount of sugar is depending up on each person ..

(In our area we used to add sugar in good quantity and in some other places very less ..)

So close the vessel with a tight  lid and keep aside in a warm place for  fermentation (3 to 4 hours) or until it is frothy

DSC_0135-1

Try to keep this in a big vessel as this batter will double its size after fermentation .So if u  keeps this in a small vessel the batter will spill and will get only half  🙂

Now grease the mould with  ghee or veg oil ..

Boil water in a steamer ,then place this mould in the steamer and pour the batter (fill up to half portion of the mould,when done it will be double in size)

Steam for 10 to 15 minutes  or until cooked well ..Check with a fork or toothpick  ,if it comes out cleanly ur vattayappam is done ..

Keep aside for cooling .. Cut into desired shapes and sizes …

Try this yummy authentic kerala snack …

Vattayappam

Vattayappam

Love

🙂

Veena

Simple Nadan Chicken Fry

Posted by veeenajan on April 11, 2013
Posted in: chicken, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, starter, Taste of Kerala. Tagged: , , , , , , , . Leave a comment

Ingredients

Nadan Chicken Fry

Nadan Chicken Fry

Chicken-1 kg

Kashmiri Chilli Powder-tbsp

Chilli Powder-2tbsp

Turmeric powder-1tsp

Ginger-one big piece

Garlic-4

Green Chilli-3

Salt-

Vinegar-1tbsp

Curryleaves-plenty of

Small Onion-4

Coconut Oil-

Water-3cup

Grated coconut-handful of

Nadan Chicken Fry

Nadan Chicken Fry

Method

Cut the chicken into medium pieces and wash throughly using salt and lemon juice .

Fry 2 types of chilli powder until the raw smell goes .

In a blender add fried chilli powder,turmeric powder,salt,vinegar,ginger,garlic .1 string curry leaves ,green chilli to a fine paste ..

Mix well the chicken pieces with this masala ,1 tbsp of coconut oil and crushed small onion …Check the salt ..

Keep aside for minimum 30 minutes..

Nadan Chicken Fry

Nadan Chicken Fry

After that add water and  cook the chicken by closing the pan for 15 minutes.

Then open the pan and cook until all masalas are well coated with the chicken(with out water)

Then shallow fry the chicken pieces along with plenty of curry leaves ..

Transfer the fried chicken into a kitchen tissue ..

If u want u can fry coconut ..

For that sprinkle very less amount of salt and mix well..

Then mix this coconut with the left over cooked masala (after picking up the cooked  chicken pieces for frying)

Then heat 1 tsp of  coconut oil in a pan and fry this coconut masala mix until crisp in medium flame by stirring continuously ..

Serve the fried chicken with lemon wedges and sprinkle some roasted coconut …

So my version of simple but yummy nadan chicken fry is ready to serve ….

DSC_0005

Love

🙂

Veena

Chakka(Jackfruit)Upperi/Poriyal

Posted by veeenajan on March 19, 2013
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , . 2 Comments

Ingredients 

Chakka Upperi

Chakka Upperi

Unripe Jack fruit/Chakka pieces  -2cup (cut into small pieces )

Pleeled and cleaned Jackfruit seed/Chakka kuru-handful of (cut into small pieces) opt

Crushed Chilli Flakes-2tsp

Curry leaves-2 strings

Salt-

Turmeric powder-1/4tsp

Small onion-10

Coconut Oil-2tbsp

Grated coconut-handful

Chakka Upperi

Chakka Upperi

Method 

Wash and cook the jackfruit by adding salt  and turmeric powder ..keep aside

If u r using jackfruit seed then cook it separately by adding salt ..

Then crush small onion and chilli together ..

Heat oil and add this onion chilli mix ..

Saute this till the raw smell goes ,then add curry leaves and saute ..

Now add cooked jackfruit ,seeds along with coconut ..

Mix well and cook until everything are well mixed ..Check the salt ..

Simple but yummy chakka upperi is ready

In our area we used to say this type of preparation as upperi .. Don’t misunderstand this with chips 😉

And some areas instead of red chilli flakes ,they use green chilli and they call it as chakka poriyal ..

note: Try to use the raw jackfruit which is about to ripe ..(it will add the taste with a slight sweet taste)

Chakka Upperi

Chakka Upperi

U may also like chakka erissery..plz check it out

chakka-erisserry-4

Love

🙂

Veena

Thakkali Vazhattiyathu

Posted by veeenajan on March 6, 2013
Posted in: chammanthi, kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . Leave a comment

Ingredients

tomato fry/roast

tomato fry/roast

Tomato-4 medium

Big onion-1 big

Ginger-1 small piece

Curry leaves-1 string

Chilli powder-1/4tsp

Green chilli-2 (chopped)

Salt–

Turmeric powder-pinch

Coconut Oil-1 tbsp

Mustard seeds-1/4tsp

thakkali vazhattiyathu

Method

Heat oil and splutter mustard seeds..

Then add chopped onion,ginger ,green chilli,salt and curry leaves ..

Saute  them till the onion become soft ..

Then add turmeric powder and chilli powder ..

Saute till the raw smell goes ..

Finally add chopped tomato..

Mix well and close the pan and cook for 5 minutes stirring occasionally in medium flame ..

Then open the lid and cook until the raw smell goes ..

Then sprinkle 1 tsp of coconut oil and few curry leaves and close the pan for 5 minutes ..

Then serve with rice ,dosa,chapati…

Its a quick and simple recipe and best combination with rice ..If u feel so lazy to cook a complicated dish for lunch try this 🙂 A nadan dish without much ingredients and my amma`s one of the easiest recipe.. 🙂

Note : if u want u can add garam masala and coriander powder to make more flavourful for chapathi ..

tomato fry/tomato roast

Love

🙂

Veena

Special Chicken Fry Thattukada Style

Posted by veeenajan on January 22, 2013
Posted in: chicken, kerala ruchi, Kids Special, Mother`s Special, Non Vegetarian Dishes, starter, Taste of Kerala. Tagged: , , , . 11 Comments

Ingredients

Thattukda nadan chicken fry

Thattukda nadan chicken fry

Chicken -1kg

Peppercorns-1tbsp

Cloves-2

Cinnamon-1small stick

Red Chilly powder-2tbsp

Turmeric Powder-1/2tsp

Curry leaves-5

Green chilly-4

Ginger-1medium piece

Garlic-3 big pods

Salt- to taste

Vinegar-2tsp

Soya Sauce-1tbsp

Coconut Oil-for frying

Big onion-1 for garnishing

Thattukda style chicken fry

Thattukda style chicken fry

Method

Wash and cut the chicken into medium sized pieces..(or of ur choice 🙂 )

Heat a non stick pan and add pepper,cinnamon and cloves..

Heat for few seconds ,then add chilly powder and heat until the raw smell goes ..

Now take blender and add this fried mix,ginger,garlic,curry leaves ,salt ,soya sauce ,vinegar ,turmeric powder  and green chilly together by adding few drops of water to a fine paste .

Marinate the chicken pieces with this masala and keep for minimum 20 minutes ..

Then take a heavy bottomed kadai and add this marinated chicken and cook for 10 minutes in medium flame by closing the pan ..

Now open the kadai and cook until all the water from the chicken get evaporated ..Now the chicken must be fully coated with masala ..

Thattukda style chicken fry

Thattukda style chicken fry

Take a pan for frying ..Heat coconut oil and fry the chicken pieces.. Shallow fry is good enough .So fry the chicken pieces in two batches

When done remove the chicken to a kitchen tissue and allow to drain all excess oil..

Finally add the thin slices of onion to the same oil and just saute for 1 minute ..

Drain these onion and sprinkle over the fried chicken pieces …

So yummy and easy nadan thattukda style chicken fry is ready in no minutes…

Enjoy

Thattukda style chicken fry

Thattukda style chicken fry

Courtesy :Jaihind Television

Love

🙂

Veena

Easy Palappam & Egg Curry

Posted by veeenajan on November 22, 2012
Posted in: appam, Breakfast, kerala ruchi, Kids Special, Mother`s Special, starter, Taste of Kerala, vegetable dishes. Tagged: , , , , , , . 25 Comments

 

 

Palappam

nadan palappam

nadan palappam

Ingredients

Idly Rice-2 cup

Coconut grated -1

Sugar-4tbsp

Salt-

Yeast-1/4tsp

Water- as needed

DSC_0093

Method

Wash rice thoroughly 3 to 4 times.

Soak rice for minimum 3 to 4 hours .. Drain it and keep aside..

Then grind rice along with grated coconut in 2 to 3 batches ..

Grind to a fine smooth batter …

Take one ladle  of batter and add 1 cup of water and mix well ..

Heat a non stick pan and pour this mix and cook until it thickens ,by stirring continuously in low flame..

After cooling this mix, add to the rest of the batter along with sugar ,salt and yeast ..Mix well …If u can just give a blend for 1 minute so that it will get mix well…The consistency of the batter should be thinner than dosa batter..So add water if needed..

Keep the batter in an airtight container till the batter get raised ..

The quantity of the sugar is depending up on ur taste ..I like my appam to be bit sweet u knw 🙂

And regarding the yeast ,that also depending up on the weather and room temperature.. So make changes up on according to ur climate..

So when the batter is ready ,heat a non stick appam chatty specially made for making appam .plz drizzle some water in the appam pan and when u see the water is disappearing as soon as the water is dropped ,that is the right time to pour appam batter ..

So pour 1 ladle of batter in the middle of the pan and rotate the chatty by holding both sides ..Now u can see tiny holes are coming in the sides of the appam ..After that close the pan with a lid and cook in medium heat ..mostly 1 minute  ..u will knw after cooking the very first appam …

Taste the first one and adjust sugar and salt .. If the batter is thick u can add water ..

make rest of the appam like that..

So serve appam with ur favourite egg curry,chicken curry ,mutton roast ,kadala curry …… 🙂

Some people like crispy appam and some others soft ,so if u want crispy appam cook bit more ,but don’t burn them ..

easy palappam

easy palappam

Thanks a lot my dear friend Anitha for this wonderful yummy Appam recipe

Mutta /Egg Curry

 

Nadan Mutta/egg curry

Nadan Mutta/egg curry

Ingredients

Egg-5

Big Onion-3

Ginger- Garlic -1 tbsp crushed

Green chilly-1( slits)

Chilly Powder-1/2tsp

Kashmiri chilli powder-1tsp

Turmeric powder-1/4tsp

Coriander Powder-1tsp

Garam masala-1/4tsp

Curry leaves-2 strings

Tomato-2(chopped)

Salt- to taste

Coconut Milk-1/2cup(thick)

Coconut Oil-2tbsp

Nadan mutta/egg curry

Nadan mutta/egg curry

Method

Boil egg and de shell them each .Cut into half

Heat oil in a non stick kadai ..

Add ginger garlic and saute for 1 minute in low flame .

Then to this add finely chopped onion ,green chilly and curry leaves along with salt and a pinch of sugar 😉 (Increase the heat)

Saute till the onion becomes light yellow in colour ..

At this stage add turmeric powder,chilly powder,coriander powder ,garam masala one by one and saute till the raw smell goes..

.. Now add chopped tomato and cook well until the oil coming from it  ..Mix well ..

Then pour 1 cup hot water and allow to boil for  minutes in medium flame..

Finally add coconut milk and mix well..

Then add egg and cook for another 10 minutes low flame .. Adjust the seasoning ….

Now add some more curry leaves and drizzle some coconut oil and close the pan ..So authentic egg curry is ready to serve …

Nadan palaappam d mutta curry

Nadan palaappam d mutta curry

Enjoy with appam

Love

🙂

Veena

Nentrapazham Pradhaman(Payasam)

Posted by veeenajan on October 17, 2012
Posted in: dessert, kerala ruchi, Mother`s Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , . 7 Comments

Ingredients

Ripe Banana(Plantain) Nentra pazham-4 medium

Jaggery(Sharkkara)-250gm

Thick Coconut Milk-1 1/2cup

Thin Coconut Milk -6cup

Cashewnuts-15

Coconut Pieces-2tbsp

Cumin powder-1/2tsp

Dry Ginger powder -1/4tsp

Sago-1/4cup (opt)

Salt-a pinch

Water- 8 cup

Ghee-2tbsp

Method

IMG_2020-1.jpg

Peel and cut the ripe banana into 2-3 pieces.

Boil 2cup of water in  a heavy bottomed pan .

Add this pieces and cook well by closing the pan.(in medium heat)

Check occasionally.

When cooked well remove from the stove and allow to cool.

or microwave the banana .

Then add this cooked cooled  pazham into a blender and fine paste by adding enough water to grind.

Heat a non stick kadai and add 1tbsp ghee.

To this pour banana paste and fry for 10 minutes in low flame .

Then add jaggery and cook for 5 minutes .

Now add thin coconut milk and stir continuously.

Stir well for another 10 to 15 minutes.

Add sago ,if u r using that..mix well ..

Finally, add cumin powder  and dry ginger powder ,mix well.

Then pour thick coconut mix and mix well..

No need to boil otherwise there is a chance of curdling the payasam ..

Remove from the fire

To this add roasted cashew nuts and coconut pieces (Roast both separately  in 1 tbsp ghee)

The very simple but delicious pazham payasam is ready ..

Its better to serve after cooling ..

 

IMG_1995-1.jpg

So enjoy ..

Love

🙂

Veena