kerala thani nadan food

All posts tagged kerala thani nadan food

Very Simple Vendakka/Ladies Finger Curry

Posted by veeenajan on June 5, 2012
Posted in: kerala ruchi, Kids Special, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . 3 Comments

Ingredients

vendakka/ladies finger curry

Ladies Finger/Vendakka-10 to 15

Thick Coconut milk(Onnam Palu)-1/2cup

Thin Coconut Milk(Randam Palu)-2cup

Green Chilly-3 to 4

Big onion-one small(thin slices)

Curry leaves-1 string

Fenugreek Seeds(Uluva)-4 to 5

Salt- to taste

Turmeric Powder-1/4tsp

Lemon juice-1 tbsp

Coconut Oil-2tbsp

vendakka/ladies finger curry
vendakka/ladies finger curry

Method

Wash the ladies finger thoroughly and wipe with a kitchen tissue.

Cut them in to medium pieces

Heat oil in a non stick pan ,add ladies finger pieces

Saute for 5minutes in low flame .

Now add onion pieces and saute for another 5 minutes .

Then add thin  coconut milk along with turmeric powder,fenugreek seeds ,green chilly slits and cook for 10 minutes by closing the pan in medium heat .Stir occasionally .

After that add salt ,curry leaves and thick coconut milk .Stir well ..

Check the salt ..Finally add lemon juice and mix well.Adjust the lemon juice according to ur taste.

Don’t boil the curry after adding the thick coconut milk ..Just cook for 1 minute while stirring continuously.

So the very simple adn yummy vendakka curry is ready ..Serve with Rice or of ur choice .

vendakka/ladies finger curry

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

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

Calicut Style Chicken Piralan (Onion Chicken)

Posted by veeenajan on January 25, 2012
Posted in: chicken, kerala ruchi. Tagged: , , , , , , , , , , . 17 Comments

I got this recipe from one of my blogger friend .. Her recipe link is given below

Malabar spices

 

In this recipe I made slight variations..So here comes the recipe ..

onion chicken

Ingredients

 

Chicken-1 kg (cut into medium sized pieces)

Big Onion-3 for frying

Big onion-2 for sauting

Tomato-4 (medium pieces)

Curry leaves -plenty of

Coconut Oil

coconut pieces-10 small pieces for frying

 

onion chicken

For Marination

 

Chilly Powder-1/2 tsp

Turmeric powder -1/2 tsp

Salt-1 tsp

Lemon juice -of 1  medium sized lemon

 

For Grinding

 

Chilly Powder-2 tsp

Turmeric powder-1/4tsp

Cardomom-3 whole

Cinnamon-1 inch piece(cut into small parts )

Pepper-1tbsp

Ginger-1 medium size piece

Garlic-4-5 medium size pods

Method

 

Clean and wash medium size chicken pieces thoroughly and drain for few minutes ..Now take a bowl and mix chilly powder ,turmeric powder ,salt and lime juice ..marinate chicken with this masala mix for minimum 1 hour ..Keep aside..

Grind all these spices and powders together along with some water to a very fine paste ..Keep that also aside ..

Heat coconut oil and fry thinly sliced big onions(3) until they become golden in colour..Drain them and keep it in  kitchen tissue ..(very careful while frying onion,don’t burn ) when they get cool crush 3/4 of the fried onion with our hands..keep 1/4 of the fried onion separately for  garnish in the end..

In  one tsp of coconut oil (the same oil we fried onion) saute  sliced onion (2) until it become transparent. To this add  tomato pieces and cook  for 5 minutes and keep aside..Fry coconut pieces until they become light golden colour ..keep that also aside

In the same pan add very less oil and saute the ground paste for 5 minutes in very low flame or until the raw smell of the masala goes..

Now its time to add all the ingredients together ..To the sauted masala ,add our marinated chicken ,crushed fried onion (3/4 th portion),tomato-onion mix ,fried coconut,10 curry leaves salt and mix well..Add 1/4 cup of water and mix nicely and close the kadai and cook the chicken in low flame..Check the salt and stir occasionally until the chicken get cooked .. When the chicken is ready add hadful of curry leaves  and fried onion (if u want u can add tomato cuts (1/2 of one) and close tightly.The dish is a piralan ..so there should not excess water nor the dish should be too dry ..Semi medium consistency..So the final dish is ready to serve ..U can serve with all kinds of rice ,appam …..

kerala onion chicken

Love

🙂

Veena

 

 

 

 

Kadachakka(Breadfruit) Varuthu Arachathu -Thrissur style

Posted by veeenajan on June 3, 2009
Posted in: vegetable dishes. Tagged: , , , , . 46 Comments

 

Ingredients

 Kadachakka(breadfruit)-1
kadachakka

Small onion(shallots)-10

Tomato-1(chopped)

Grated coconut-1/2

Green chilly-2

Fennel seeds-one pinch

Small onion-2

Ginger-very small piece

Coriander powder-2tsp

Chilly powder-1tsp

Turmeric powder-1/4tsp

Curry leaves-2strings

Garam masala -1/4tsp(opt)

Salt -to taste

Shallots -3 sliced thinnly(for seasoning)

Curry leaves -1string(seasoning)

Water-2cup

Oil-2tbsp

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Method

 

Clean and Peel the fruit .Remove the thick brown colour part .Cut into small cubes and put the pieces into salt water .Wash them properly .

Heat 1tbsp coconut oil in a pan ,add small onion(cut into 2 ) and saute .When it is done then add chopped tomato and cook ..

Add the kadachakka pieces into a cooker along with 1 1/2cup of water ,cooked onion tomato mixture ,curry leaves (1 string)and salt .Pressure cook .2whistle is enough..Try not to over cook it

In the same pan heat remaining oil and add grated coconut ,small onion(2),ginger ,green chilly slits,fennel seeds and curry leaves ..Fry it till the coconut become light brown in colour.Lower the heat and add turmeric powder,chilly powder and coriander powder one by one .Saute till the raw smell goes from the powders.Remove from the fire and allow to cool(u can add garam masala also if u want )

Take a small blender and add this cooled coconut mix along with some water and grind .Make a very fine paste

Transfer this paste to the pan  along with 1 cup of water and allow it to boil .When the gravy began to boil add the cooked  kadachakka into this ..Check the salt ..U can add water if u need more gravy ..Allow this mix to boil for 10 minutes .

Now heat oil in a pan and add small onion slices.Fry them till golden brown .Add fresh curry leaves to this onion and pour the seasoning to the curry ..Close the pan for 10 minutes b4 serving .So the nadan kadachakka varuthu arachathu is ready to serve with rice ..

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Enjoy…

Love

🙂

Veena

Savala Vada/Thula Vada /Mulaku Vada

Posted by veeenajan on March 13, 2009
Posted in: starter, tea time snacks. Tagged: , , , , , , . 34 Comments

Savala Vada …Its a pure nadan tea time snack  recipe ..In my village it is called as thula vada ..But I came to know that it has got 2 other names also ..Savala vada and mulaku vada ..Don`t know about other names … 😉  Its so easy to make and got a nice taste also ..So here comes my favorite vadas recipe

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Ingredients

All purpose Flour/Maida -1cup

Big Onion /savala-1(chopped finely)

Green chilly-3(chopped finely)

Ginger -1tsp(chopped nicely)

Curry leaves-1 string(chopped)

Baking soda -1/4tsp

Salt-to taste

Water-1/2 cup

Oil-1 tsp

Oil-for frying

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Method

 

Sieve maida ,baking soda and salt..Keep aside

In a bowl add chopped onion ,ginger, green chilli,curryeaves l .Mix well
Then add water and mix
Now add maida mixture and knead to a soft dough
Finally sprinkle one tsp of oil and keep in a tight container for 2 hours .

Now divide the dough into small small balls ..Apply oil or water to the palm of your hands and shape dough into the shape of uzhunnu vada (press each balls between ur palms and make a round shape and make whole in the center using finger .

Heat oil in a kadai .Deep fry the vada in hot oil.When it become golden brown and crisp remove from the oil and drain .Serve with chutney

dsc_0294-1

Love

🙂

Veena

Palada -Onam Special

Posted by veeenajan on March 26, 2008
Posted in: Bachelors Recipes, dessert, kerala ruchi, Mother`s Special, palda, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , , , , . 65 Comments

Palada is my favorite payasam ..When u think of sadya first u remember about this right .. ..I think like me many of u love this delicious ,mouth watering palada payasam….There is no such big deal in making this ..So when u feel like drinking ur fav payasam try this .

 

 

 

Ingredients

Palada Pradhaman

Palada Pradhaman

Ada-200gm( small ada)

Milk-3 L

Sugar – according to ur taste)

Salt-one pinch

Ghee-1tbsp

Water-1/2 L

Method

At first pour milk and sugar to a pressure cooker and allow to boil ,stirring occasionally.

When started to boil , close the cooker and cook the milk in very very low flame for 1 hour with the whistle ..

Then switch off the fire and let the pressure settle down.

Mean while boil water in a vessel and then add  ada .

Ada

Ada

Cook till the ada become very soft to touch ..

Then remove from the fire and drain it ..Pour plenty of water on to the cooked ada ..Drain and Cool well …

Cooked Ada

Cooked Ada

Then take a Uruli or deep bottomed nonstick kadai and heat the ghee and add the cooked ada.

ADA

ADA

Stir well for 5 min in medium heat   and then add sugar (according to ut taste ) and salt …

Stir well for 15 to 20 minutes .

By that time the pressure will be normal,so open the cooker ..

Now u can see the milk to be in pale pink color..

So add the milk to the ada  and mix well .

At this point u can see the ada lumps in the milk..

So using two spatulas slowly press the ada lumps so that it will be separated from each other ..

Stir the payasam till it reduced to about 2 L

(Have to stir min half an hour) … ..Don`t make it very thick ..Make medium consistency payasam .

It  is tastier than thick payasam (anyway that depends up on person to person)…

So ur delicious palada pradhaman is ready

Note : In authentic sadya palada pradhaman we never use ghee ..only ada ,milk and sugar .. But its very difficult to make ,so I am doing this ..

The taste is not exactly the  same still do 90% justice 🙂

Palada Pradhaman

Palada Pradhaman

..

Palada


Note

The benefit of cooking in the pressure cooker is that we can save time with out stirring all the time..And because of that only u are getting that pink shade ..

Love

🙂

Veena