Kerala sadya special

All posts tagged Kerala sadya special

Pachamanga-Pineapple Payasam

Posted by veeenajan on September 15, 2013
Posted in: Bachelors Recipes, dessert, kerala ruchi, Kids Special, Mother`s Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , . 1 Comment

Ingredients

 

Rawmango -Pineapple Payasam

Rawmango -Pineapple Payasam

Raw mango-2

Pineapple-1 medium

Sago/Chauvary-2tbsp

Grated Coconut-3

Ghee-1tbsp

Sugar-1 1/2 cup

Jaggery  1/2 of small piece

Salt-2 pinch

Roasted Cashew nut -10

Kismis-10

Cardamom powder-less than 1/4 tsp

Yellow colour -one drop (opt)

Rawmango -Pineapple Payasam

Rawmango -Pineapple Payasam

Method

Take 1 cup of thick coconut milk (onnam pal)and 3 to 4 cup of medium thin coconut milk (randam pal)from 3 grated coconut ..and keep it aside ..

Choose the mango just b4 getting ripe (nannayi chenacha manga )

Peel and cut into pieces and cook well by adding 1 cup of water ..1 whistle is enough if u r cooking in cooker ..

Then mash well and keep aside ..

Peel the pineapple and cut into very small pieces(remove the eyes b4 cutting it )

Cook the pineapple and keep aside ..

Add 2 cup of water and add sago in the cooker and cook till 1 whistle ..

When the pressure settle down open the cooker and keep aside the cooked sago..

Heat a heavy bottomed kadai and heat ghee .

To this add mashed mango and stir well .. After 5 minutes add sugar and stir continuously  for about 10 minutes in medium flame ..

Now add pineapple pieces and stir well …

Stir for another 10 minutes and then add 2nd coconut milk slowly …

Mix well and stir continuously till the payasam start thickens..

Add salt and cooked sago ,jaggery and mix well..

Then add thick coconut milk and mix well ..

Stir slowly for another 5 minutes and check the sugar ..If u want u can add more sugar …

Add cardamom powder and roasted cashewnuts and kismis .. (heat 1tsp of ghee and roast cashenuts and kismis separately )

Mix well …

U can add one drop of yellow colour (its optional )

And if u dont want to bite pineapple u can make a paste of  the cooked pineapple and saute .. 

So the yummy payasam is ready for this Onam ..

Hope u all will surely try this different payasam ..

I got this recipe from Lakshmi Nair Magic oven Kairali tv .. Made slight differences to suit my taste ..

Rawmango -Pineapple Payasam

Rawmango -Pineapple Payasam

Love 

🙂

Veena

 

Mambazha Payasam /Mango Payasam

Posted by veeenajan on June 1, 2012
Posted in: dessert, Kids Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , , , , , , , , , . 4 Comments

Ingredients

Ripe Mango-6 big (Preferably Alphonso )

Grated Coconut-3

Sago(Chowari)-100gm

Tender coconut-1

Jaggery-450gm

Coconut pieces -few (opt)

Cashew nuts-handful

Ghee-3tbsp

Milk(pasuvin palu)11/2cup(375ml)

Cardamom powder-1/2tsp

Dry ginger powder(chukku podi)-one pinch

Salt-one pinch

Honey-1tsp

Mango Payasam

Method

Cook sago in 5 cups of water in medium heat and keep aside .

If u cook sago in less water it wont cook well or remain uncooked and sticky .

Cut tender coconut into small pieces and keep aside.

Heat 1 tbsp of ghee and roast coconut pieces and cashew nuts one by one .keep aside

Wash and peel the mangoes.

Cut into small pieces and cook.

If u are using a cooker then 2 whistle is enough .

Open the cooker after 15 minutes .

When cool grind this cooked manago into fine paste .

In a heavy bottomed kadai melt jaggery .

Add the mango pulp into the melted jaggery and stir well in medium flame until all water contents evaporate.

From 3 grated coconut take 1 cup of thick coconut milk (onnam palu),2 cup of semi thick coconut milk(randam palu) and 3 cup of thin coconut milk(moonam palu)

Add the very thin coconut milk to the thick mango jaggery and mix well .

Now using strainer strain the mix and pour to the kadai again .

Stir well until the bubbles come .

Add ghee and stir well.

Now add cardamom powder and ginger powder to the cow  milk and mix well

Add this milk to the kadai and mix well ..Let it boil for 10 minutes in medium flame

Then add the cooked sago and tender coconut to the mango mix and stir well ..

Stir continuously till the mix turns thick .

Then add 2nd coconut milk and stir

Now add pinch of salt to adjust the sweetness ..Mix well..

Finally its time to add thick coconut milk .Add roasted coconut and cashew nuts too..

Mix well ..Finally add 1tsp of honey into the payasam .Don`t mix for one minute ,then mix well..Close the kadai for 5 minutes.

So the lovely payasam is ready to serve ..Its better to serve cool than hot ..

So enjoy ur payasam

Note:

Payasam will become very thick when cool..so the consistency should be thin when we switch  off the flame ..

Mambazha payasam

Courtesy:

Thani nadan -Mazhavil manorama

 

Love

🙂

Veena

Koottucurry(Varutherusserri) North Kerala Style

Posted by veeenajan on May 21, 2012
Posted in: kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , . 9 Comments

Ingredients

Chana dal-1/2cup
Raw Plantain -1 small
Yam-1/2 cup
Chilli Powder-1/2tsp
Turmeric Powder-1/4 tsp
Salt-
Coconut Oil-4tbsp
Jaggery -1/2 of one
Pepper Powder-1 1/2 tsp
Grated Coconut -1 glass for grinding
Cumin-1/2tsp

DSCF0748-1

For Seasoning

Coconut Oil-2tbsp
Mustard seeds-1tsp
Dry red chilli-4
Curry leaves -2 strings
Grated coconut-2 glass

 

 

 

DSCF0753-1.jpg

Method

 

Soak kadala parippu for 1 hour .
Pressure cook this chana dal,plantain and yam by adding 1 cup of water ,salt,chilly powder and turmeric powder.
3-4 whistle is enough.After the pressure settle down open the cooker
After the whistles ,remove the cooker from the stove and allow to cool .

Now grind 1 cup of grated coconut with cumin seeds to a coarse paste .
Add this paste to the cooked pieces and allow to boil in low flame .
Then add crushed jaggery and boil well ..
Then remove from the stove and keep aside .
Now heat coconut oil in a kadai .
When hot ,splutter mustard seeds,dry red chilly and curry leaves.
Now add 2 cups of grated coconut and fry in medium flame till the colour changes to dark brown colour.
finally add pepper powder to this coconut fry and fry for few more seconds.
Add this coconut mix to the curry we already prepared .
Now mix well.Check the salt .
So traditional Koottucurry or as we say in thrissur varutherusseri is ready to serve ..
Serve with Rice ..

DSCF0754-1

 

Love

🙂

Veena

Ethakka Varuthathu/Raw Banana Chips (Upperi)

Posted by veeenajan on August 29, 2011
Posted in: sadya special, Taste of Kerala, tea time snacks. Tagged: , , , , , , , , . 9 Comments

I am here after a long break ..Could not able to update my recipes for the past 1 1/2 years ..But still I am getting a warm support from my dear reader friends..Thanks a lot for that ..Onam is nearing and thought of restarting my blog on this auspicious occasion..Today I am with a very very simple recipe but of course yummy d crunchy..A  Sadya cant be complete with out this ..Yea going to present the preparation of ethakka upperi though its very simple to make 🙂 So wish all my dear friends a very very  HAPPY ONAM  🙂 

banana chips

 Ingredients

Raw banana -6 

Salt-4 tsp 

Turmeric powder-1tsp

Coconut Oil-for frying

banana chips

Method 

Remove the outer skin of each banana .

Put the bananas in to turmeric water for 15 minutes.

Then take out the bananas and scrub the outer side and wash in cool water to remove the stickiness ..

Wipe them with a clean cloth and keep aside ..

In between dissolve salt into 1/4 cup of water and keep it aside..

Heat the coconut oil in high flame ..

When done slice each banana using a slicer  directly into the oil .

Make sure that all the pieces are even .

Put one or two bananas with out overcrowding.

Stir occasionally  to flip them and keep them from sticking ..

In the beginning u can see some bubbles coming ..

Lower the flame when the bubbles completely disappears.

When these chips turns little crunchy increase the flame and  add 1 tsp of salt water in to the oil and stir well by standing bit far away !!!..

After 2 minutes or until it becomes golden yellow colour sieve them out and keep it in a flat plate lined with kitchen tissue  to absorb the excess oil..

After some time transfer the yummy chips to a tight container ..

Do the same procedure with the rest of the bananas except  the change in the amount of salt water ..

After first trip reduce the amount of salt water to 1/4 tsp as salt is already present in the oil..

Note: ( The most important part in this preparation the temperature of the oil..If the temperature of the oil is less then the chips will absorb the oil and it will be a mess and at the same time if the temperature is too high then the chips will get burn )

banana chips

So enjoy ur sadya with this tasty home made chips ..

Click the link below to take the print out

chips

love 

🙂

Veena


Ambalapuzha Palpayasam

Posted by veeenajan on April 14, 2009
Posted in: dessert, payasam, sadya special. Tagged: , , , , , , , . 8 Comments

pal payasam

pal payasam

Ingredients

Payasam rice-1/2 cup

Milk-1 1/2 litre

Water-5 1/2 cup

Sugar-1 1/2cup

Cardamom powder-1/4tsp (opt)

Cashew nut -10 roasted(opt)

pal payasam

pal payasam

Method

In a deep bottomed kadai (we usually use uruli for making payasam) or in cooker add 1 1/2 Lil of milk ,2 1/2 cup of water and 1/2 cup of sugar .

Cook them in a very low flame .Stir well occasionally .

Cook this milk till its become 1/2lit .

By that time u can see  a light pink colour   .

Now add washed rice with 3 cup of water and 1 cup of sugar .(if the rice is very big just crush )

Stir occasionally. Cook till the right consistency of ur choice ..

If u want u can add cardamom powder and roasted cashew nuts ..So the tasty payasam is ready to serve(we are getting the pink shade because we are making the 11/2 lil milk to half lil by cooking it in low flame .

This is the secret behind the taste also .So if u want the authentic payasam please show patience  and take time and make like this  ) otherwise u can try another method( If u are too busy )

Pal Paysam

Pal Paysam

2nd method

If u want to make this payasam in cooker ,then take one handful of rice ,1 litre of  milk and 1cup of sugar ..Add everything in a cooker and cook  till the first whistle comes(in very low flame ).. Remove the weight after the pressure settle down..Transfer to this delicious payasam to the serving dish .Add cardamom powder and mix well…

DSC_0585-imp DSC_0588-imp

Once again wishing u all a very “Happy Vishu”

vishu sadya

Love

🙂

Veena

Simple Eriserry In Pressure Cooker (Kuthu Eriserry With Pacha Kaya )

Posted by veeenajan on September 12, 2008
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , . 7 Comments

Ingredient

Kutherisseri

Kutherisseri

Raw Plantain(pacha kaya)-2

Green Chilly-2

Curry Leaves-1string

Grated Coconut-1

Dry red chilly-2 slits

Coconut Oil-1tbsp

Mustard seeds-1/4tsp

Salt-to taste

Kutherisseri

Kutherisseri

Method

Peel the raw plantain and cut into thin slices and wash properly using salt .. .

Finely grind 1/2 portion of the grated coconut ..

Take a cooker and pour the washed kaya into it ..

Add ground paste ,chilly slits,salt,curry leaves with 1/2 cup of water ..

Mix well and cook …1 whistle is enough ..

kutherusserry

kutherusserry

Remove from the fire..

When pressure settle open the cooker..

Mash the cooked kaya with a spattula ..

Heat  oil in a kadai  ,add dry red chilly,splutter mustard seeds and add curry leaves ..

Now add the remaining grated coconut to a fry pan and fry till brown colour ..

Add this to the cooked kaya and mix well ..Mash well ..

So easy kaya eriserry is ready ..

Enjoy erissery with Onam sadya

kutherusserry

kutherusserry

Love

🙂

Veena

Cabbage-Beans-Carrot Poriyal

Posted by veeenajan on September 6, 2008
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , . 5 Comments


Ingredients

Cabbage-1/2

Carrot-1

Beans-10

Grated Coconut-1/2

Small Onion-5

Green Chilly-4

Ginger-small Piece

Garlic-1

Curry Leaves-10

Coconut Oil-2Tbsp

Method

Wash all the vegetables and drain properly..

Then chop the cabbage ,beans and carrot finely.

(U can use chopper for chopping cabbage )

Now just crush ginger,garlic,3 small onion ,2green chillies and 5 curry leaves ..

Then add this crushed mix to the vegetables  along with salt and grated coconut together ..

Mix well .

U should mix properly with ur hand ..

Then heat coconut oil in a pan and add the mixed vegetables  and cook for 5-6 minutes in low flame.

Its better not to over cook the vegetables .. .

If u want to be cooked well then u can increase the time..Check the salt..

Now remove from the fire.

Now crush 2 small onion,curry leaves and 2 green chilly and add to the cooked cabbage thoran and close with a lid …

so ur thoran is ready to serve …

Note

If u want u can season with mustard seeds..And can use turmeric powder also..

Love

🙂

Veena

Koottucurry

Posted by veeenajan on April 15, 2008
Posted in: sadya special, vegetable dishes. Tagged: , . Leave a comment


Ingredients

chick peas(black or white)-1/2 cup

(soak over night and wash properly)

Sweet potato-1(diced) optional

Pumpkin- small piece(diced)

Green plantain-1(diced)

Elephant yam (cheana)-1/4cup(diced)

(U can add variety of vegetables according to ur choice like carrot ,potato )

Grated coconut-11/2

Dry red chilly-4

Curry leaves

Salt -to taste

Jaggery/sugar -according to ur taste

Cumin seeds-1/4tsp

Mustard seeds-1/4tsp

Turmeric powder-1/2tsp

Chilly powder-1/4tsp

Pepper powder-1/4tsp

Coconut oil-3Tbsp

Method

Cook all the vegetables separately along with turmeric powder and salt (3/4th cooked)…Keep that a side…In a blender add grated coconut(1/2) ,dry red chilly(2) , 1/4tsp of cumin seeds along with 2tsp water and grind ..Don`t grind so finely( 3/4th)… Keep that also aside ..

Take a kadai and add 2Tbsp of coconut oil .. In to that add the cooked vegetables one by one ..Then add chilly powder ,pepper powder and jaggery or sugar (if u dont want ur koottucurry to be sweet avoid this) and mix carefully ….Then add the coconut paste and salt ,and allow to boil ….When done remove the curry from the flame …

In another kadai heat 1Tbsp of coconut oil and add red chilly (splits) ,then add mustard seeds and when it splutter add curry leaves ..Now add grated coconut(1) and stir well and roast it till golden brown colour ..When the brown colour occurs pour the curry to this roasted coconut and mix well ….And close the kadai with a lid for few minutes..So now the koottu curry is ready to serve …

Beetroot Pachadi

Posted by veeenajan on April 13, 2008
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , . 15 Comments

 

Ingredients 

Beetroot Pachadi

Beetroot Pachadi

Beetroot-2 small

Cumin Seeds-1/4tsp

Water-1/2cup

Ginger-very very small piece(opt)

Grated Coconut-1/2 of 1

Green Chilli-1

Mustard seeds-1/2tsp

Curd-1cup

Salt-to taste

Coconut Oil-1tbsp

 

For seasoning

Dry Red Chilli-2

Mustard seeds-1/4tsp

Curry leaves-1 i string

Beetroot Pachadi

Beetroot Pachadi

Method

Cut beetroot into medium size pieces and cook by  adding 1/4 cup of water and salt in medium flame.

If u r using a cooker 4 whistle is needed.

When cool ,take a blender and blend this cook beetroot for 1 sec ..(coarsely )

Now grind cumin seeds,mustard seeds  ,green chilli, ginger ,2 no of curry leaves ,coconut and enough water to a smooth paste ..

Note: If u want u can coarsely grind mustard seeds than making it to a paste ..

Add this ground paste to the cooked beetroot (ground ) and mix well..

Allow to boil on low heat .

Now pour 1cup of thick curd to the blender and just blend  .

No need to make buttermilk consistency.. We just want to remove the lumps in the curd ..

Pour this to the gravy and mix well and cook for 1 minute for 1 minute by stirring continuously..

Check the salt ..

Then remove from the heat ..

Finally splutter mustard seeds,dry red chilly and curry leaves .

Add this to the curry and mix well..Cover with a lid for few minutes b4 serving ..

If the curd is too sour u can add very small amount of sugar to balance the taste … aarodum parayallee .. 😉

 

Note :very careful while selecting beetroot for pachadi .. take a beetroot and scratch a small portion in the backside of the beet ..when u see dark colour ,its good..otherwise u won’t get this nice colour while making pachadi

 

Beetroot Pachadi

Beetroot Pachadi

Love 

🙂

Veena

Injimpuli/Tamarind-Ginger Hot Sauce

Posted by veeenajan on April 13, 2008
Posted in: Bachelors Recipes, chutney, kerala ruchi, Kids Special, Mother`s Special, pickle, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , . 5 Comments

 

 

 

Injimpuli is one of keralas traditional recipe ..It has an important place in sadya .No sadya is complete without Injimpuli..So true isnt it?..In thrissur side we make injimpuli which is sweet and sour in taste but in other areas they make inji curry without adding jaggery …So here I am sharing Injimpuli recipe with u in this Vishu occasion….Wish u all a very happy and prosperous Vishu..

 

Ingredients

Fresh Ginger-1/4kg(finely chopped)

Tamarind-3 lemon sized (soaked in water )

Coconut Oil-5tbsp

Turmeric Powder-1/2tsp

Salt -to taste

Chilly Powder-1  tsp

Mustard seeds-1/2tsp

Curry Leaves-2strings

Small onion-5(chopped)

Dry Red Chilly-3(chopped)

Green Chilly or white chilli -4(finely chopped) or according to the spice level

Jaggery(Sharkara)-according to ur taste

 

Method

Peel the ginger and cut into long pieces and chop finely…

Or if u have chopper ,chop finely using that.

Pour the finely chopped ginger into salt water and keep it for 10 minutes..

After that wash properly and drain it ..

After draining ,heat   coconut oil in a kadai and add the ginger and fry it …

Fry till it become  light  golden brown colour…

Drain them and keep aside for cooling ..

Then take a blender and crush the fried ginger and keep that aside…

If u like to bite the ginger then no need to crush the fried ginger .

Soak tamarind in one cup of hot water for 15 minutes and extract the juice .

Filter it and keep it aside..

If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and pour the tamarind juice into that along with salt,chilly powder and turmeric powder and water.

Mix well ..Bring to boil ..Simmer and cook for 30 minutes or until the raw smell of the tamarind goes. By that time the gravy will be semi medium thick..

(or u can cook tamarind juice along with salt ,chilli powder d turmeric powder in a cooker in medium  heat ..)

Take the jaggery in a bowl ( some people like injimpuli to be sweet and some people not ..So take the jaggery according to ur taste) and add 1 cup of hot water and mix well …

Now filter the jaggery water and keep that aside..(If u want u can omit jaggery )

Now heat remaining oil in a separate pan and add mustard seeds..

When it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour …

Pour this mixture to the cooked tamarind water…

Now add the crushed ginger and jaggery water ,lower the flame and allow it to boil well…

Boil till it become a semi medium thick liquid…(add hot water if it became too thick)

Check the salt and jaggery .If u need add more according to ur taste.. ….

(Its better not to add too much jaggery ,u can add half jaggery d half sugar )

Injimpuli gets thicker when it cools down..

So now the tasty injimpuli is ready to serve…

After cooling, transfer into glass container and u can keep it in the fridge for long ..

Love

🙂

Veena