Friday 11 May 2012

Green Peas Curry








           Green Peas Curry






Ingredients for Green Peas Curry

Dry Green Peas - 1 cup
Onions - 2 nos
Green chillies - 2 nos
Tomato - 1 no
Ginger - A small piece
Coriander leaves - 2 stem
Garam masala powder - 1/4 tsp
Coriander powder - 1 tsp
Meat masala powder - 1 tsp
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Black pepper powder - 1/4 tsp
Coconut milk - 1 cup
Garlic pods - 4 nos
Curry leaves - 1 stem
Oil
Salt - As reqd


Preparation Method of Green Peas Curry 




1)Keep green peas immersed in water,( till soft. )

2)Pressure cook it with enough water, turmeric powder and salt.

3)Heat oil in a pan.

4)Add mustard seeds and when they start to splutter, add finely chopped onions, green chillies, curry leaves, chopped coriander leaves and fry, till the onions become brown.

5)Add chopped tomato and stir well, till the tomato blends.

6)Add crushed garlic and ginger pieces and stir well.

7)Add coriander powder, chilly powder, meat masala and stir well, till the aroma of masala comes out.

8)Add enough water and green peas and cook, till water starts boiling.

9)Add coconut milk to Green Peas Curry and stir well.

10)Add pepper powder and garam masala and mix well.

11)Allow Green Peas Curry to boil.

 Serve Green Peas Curry with ediyappam,appam or dosha,



Sunday 6 May 2012

Potato Thoran






Ingredients Of Potato Thoran



Potato-4 nos
Onion-2 nos(sliced finely)
Green Chilly-3 nos
Coconut-1/2 piece(grated)
Oil-3 tspn
Mustard-1/2 tspn
Curry leaves-1 petal
Salt-As rqd



Preparation Method Of Potato Thoran

1)Cut potato into very small pieces  and   mix it with onion, green chilli, grated    coconut and salt 
2)Heat a oil pan, splutter mustard, add   curry leaves and now put the mixture    into it and mix well.
3)Cover it and cook(very low flame for 5 to   10 minutes)
4)Garnish with curry leaves

   Potato Thoran ready....
  



Saturday 5 May 2012

Vegetable Stew





     


         Vegetable Stew






Ingredients Of Vegetable Stew


Potato- 3 nos(cut cube shape)
Onion- 2 nos(sliced finely)
Tomato-1 nos
Ginger&Garlic-1 tbspn each
Green Chilly-5 nos
Coriander powder-2 tbspn
Turmeric powder-1/4 tspn
Thin Coconut Milk-1 1/2 Cup
Thick Coconut Milk-1/2 cup
Garam Masala-1 tspn
Oil-2 tbspn
Curry Leaves-2 Petal
Salt- As rqd


Preparation Method Of Vegetable Stew



1)Heat oil in a pan& add  the onion, ginger,garlic,green chilly,Turmeric powder and curry leaves
  (onion becomes soft/transparent)
2) add potato and   tomato
3)Add thin coconut milk,Coriander powder and salt,bring to boil
   reduce heat,simmer and cook till vegetables are tender, it will take 10 mins approx.
4)Add thick cocunut milk(cook 5 mnts)
5)Add Garam masala
6) Garnish with curry leaves

 Vegetable stew serve with Appam,dosha,ediyappam and puttu

Its very tasty( Thani nadan taste)




Pulissery










Pulissery( Kachiya Moru)






Ingredients for Pulissery(Kachiya Moru)



Curd - 2 cups
Grated coconut - 1/2 cup
Green chillies - 2 nos
Garlic pod - 1 no
Cumin seeds(Jeerakam) - 1 1/2 tsp
Small onions(Kunjulli) - 1 no
Turmeric powder - 1/2 tsp
Fenugreek seeds(Uluva) - 1/2 tsp
Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek powder - 1/2 tsp
Sugar - 3/4 tsp
Curry leaves - 2 tbsp
Salt - As reqd
Water - 1/2 cup



Preparation Method of Pulissery(Kachiya Moru)
For Paste

1)Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.

2)Beat the curd by adding this paste, salt and sugar.

3)Heat oil in a pan.

4)Splutter mustard seeds.

5)Add 1 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well.

6)Pour the curd mixture into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.

Pulissery is a simple kerala recipie..Pulissery mainly use kerala sadhya

Pulissery serve with hot rice(super combination)




Tuesday 1 May 2012

Avial




     


                 

                                Avial
   




Ingredients for Avial 


Cucumber – 250 gm
Snake gourd(Padavalanga) – 250 gm
Long runner beans(Payar) – 50 gm
Drumsticks(Muringakkai) – 3 nos
Elephant yam(Chena) – 250 gm
Carrots – 2 nos
Raw banana(Paccha Ethakkai) – 100 gm
Turmeric powder – ½ tsp
Chilly powder - 1 tsp
Salt – As reqd
Curry leaves – A few
Sour curd – ¼ cup
Raw mango – 100 gm
Coconut – 1 no
Green chillies – 50 gm
Cumin seeds – 10 gm
Small onions(Kunjulli) – 6 nos
Coconut oil – 4 tbsp


Preparation Method of Avial



1)Cut all the vegetables  (medium zize)

2)Place them along with turmeric powder, chilly powder, salt and sufficient water in a vessel and keep it on fire.
3)Cover and allow it to cook.

4)Grind together grated coconut, cumin seeds, small onions, green chillies and curry leaves into a coarse form.

5)When the vegs are cooked, add the raw mango pieces and cook with the vessel open.

6)When the mango pieces too are cooked and the water starts to evaporate, add the coconut mixture and mix well.

7)Allow all the water to get evaporated.

8)\Add the coconut oil and curry leaves and mix well.
9)Garnish with Malli ela and curry leaves

Avial ready................

Avial is mainly used for Kerala style sadhya..



Kadala Curry









       Kadala Curry







Ingredients Of Kdala Curry





Black Bengal gram  -1 cup
Coconut oil  -2 tbspn  
Grated coconut -  1 cup
Garlic  -1 tspn
Shallots
Mustard seeds
Red chilli   -2 no
Sliced onion  -1/2 cup
Whole Coriander   -1 tspn
Turmeric powder  -1tspn
Red chilli powder -2 tspn
Curry leaves      
Garam masala powder-1 tspn
Salt   -As rqd


Preparation Method Of Kadala Curry



1.Boil black channa in salt.
2.Sauté grated coconut, shallots, red chillies, coriander, curry leaves and garlic in a little coconut oil till golden brown.
3.After that grind them together to a coarse paste.
4.Sauté the mustard seeds, sliced onions, coriander powder, chilli powder, and garam masala powder.
5.Add the garam masala to this and fry well.
6.Add water and the boiled channa. Cook well.
7.Add a little salt


kadala curry serve with dosha,appam,eddali.........