Nellikka (Gooseberry) curry

Ingredients:
Nellikka/Gooseberry: 1/4 cup
Grated coconut: 1/2 cup
Green chilli: 2-3 pcs
Ginger chopped: 1/2 tbsp
Garlic chopped: 2-3 pcs
Cumin seeds: 1 tsp
Salt: to taste
Tumeric powder: 1/4 tsp
Red chilli flakes: 1-2 pcs
Mustard seeds: 1/2 tsp
Curry leaves: few

Method:
Remove seeds of nellikka and chop finely. Add chopped nellika to a deep bottom pan with 1/2 cup water, tumeric powder, salt. Boil nellika till soft. Grind grated coconut, green chilli, garlic, ginger and cumin seeds to a smooth paste. Add this paste to the cooked nellika. Cook for 5-6 minutes in low flame. Remove from fire. Heat oil in another pan, splutter mustard seeds, curry leaves and red chilli. Add this seasoning to the gravy. Serve with rice.

Padavalanga (Snake Gourd) Thoran

Ingredients:

Snake gourd/Padavalanga chopped: 11/2 cup
Toor dhal: 1/2 cup
Turmeric powder: 1/2 tsp
Green chili chopped: 2-3 pcs
Salt: to taste
Sliced shallots/onion: 1/4 cup
Curry leaves: few
Grated coconut: 1/2 cup
Oil – 2 tbsp

Method:
Cook dhal with water, turmeric powder and salt and keep it aside. Combine snake gourd, tumeric powder, green chilli and grated coconut with your hands. Heat oil in a pan, splutter mustard seeds, saute curry leaves, shallots for 4 minutes. Add the preapred snake gourd mix, saute well. Keep cover and cook for 5 minutes. Remove lid and add the cooked dhal. Saute well and cook for few min. Serve with rice.

Sweet Roti/Orotti

Ingredients:

Wheat Flour: 1 cup
Grated coconut: 1/2 cup
Jaggery melted: 1/4 cup
Cardamom: 1-2 pcs
Cumin seeds: 1 tsp
Salt: 1/4 tsp
Water: 2 cup
Oil: 1 tsp

Method:
Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is completely melted. Combine all the above ingredients except oil. Heat oil in a non-stick pan, place the dough on the pan and spread it into the pan with your hands. Cover and cook for about 04-05 minutes in medium heat. Remove lid and flip the other side and cook both sides till golden color

Dal fry

Ingredients:

Red Masoor dal: 1cup

Onion: 2 medium

Tomato chopped: 1 big 

Green chilly: 2

Garlic chopped: 2-3 pcs

Turmeric powder: 1tsp

Cumin seeds: 1 tsp

Mustard seeds: 1 tsp

Red chilli flakes: 2-3 pcs

Corriander leaves: 2 tbsp

Water: 1 cup

Method:

In a pressure cooker add dal, water, salt and turmeric powder, cook for 3-4 whistles or till turns soft. Heat oil in a pan splutter mustard seeds, cumin seeds and red chilli. Add chopped garlic and fry till golden color. Add onion and green chilli, fry until it turns translucent. Add the tomatoes and saute till oil starts separate. Add cooked dal and 1/2 cup water to this and simmer for 5-6 minutes. Remove from fire. Add chopped coriander. Serve hot with chappathi.

Mixed Vegetable Gravy

Ingredients
Beans chopped: 1/2 cup
Carrot chopped: 1pc
Potato (cubed): 1pc
Peas: ½ cup
Coconut milk: 1 cup
Onion chopped: 1 big
Tomato chopped: 1 medium sized
Ginger chopped: 1/2 tbsp
Garlic: 1/2 tbsp
Curry leaves: 1 spring
Pepper powder: 3/4 tbsp
Garam masala powder: ½ teaspoon
Turmeric powder: ¼ tsp
Salt: to taste
Water: 1/2 cup
Oil

Method:
Pour some oil in a pressure cooker, splutter mustard seeds. Add onion, salt, ginger, garlic and curry leaves. When the raw smell goes, add tomato. Sauté well. Then add pepper power, turmeric powder and garam masala powder. Add all vegetables into this and stir well. Pour 1 cup coconut milk and 1/2 cup water. Close the lid and cook in simmer for 2-3 whistle. Serve hot with appam, chappathi.

Vellarikka Moru Curry

Ingredients:
Vellarikka/Cucumber: 1 cup
Buttermilk: 1 cup
Shallots: 5 to 6 pcs
Green chilli: 3 to 4 pcs
Turmeric powder: 1/2 tsp
Cumin seeds: 1 tsp
Mustard seeds: 11/2 tsp
Curry leaves: 1 spring
Grated Coconut: 1/2 cup
Dry red chilli: 2-3 pcs
Salt: 1 tsp
Water: 1 cup
Oil:

Method:
Clean and cut the cucumber into small pieces. Cook it with water, salt, turmeric powder, green chilli, shallots. Grind together coconut, cumin seeds, green chilli, shallots and curry leaves to a smooth paste. Add this paste to the cooked vellarikka and mix well. allow it to boil in simmer. Add buttermilk to the gravy and stir well. Remove from fire. Heat oil in a pan, splutter mustard seeds, chopped shallots and curry leaves. Pour the seasoning to the curry. Serve hot with rice.

Kada Kozhi (Quail)Roast

Ingredients:
Quail: 1/2 kg
Onion Chopped: 2 medium
Shallots chopped: 1/2 cup
Tomato chopped: 1 big
Green chilli crushed: 2-3 pcs
Garlic crushed: 1/2 tbsp
Ginger crushed: 1/2 tbsp
Pepper Powder: 1 tbsp
Chilly powder: 3/4 tbsp
Turmeric powder: 1 tsp
Curry Leaves: 2 springs
Coconut Oil
Salt: 1 tsp
Water: 1/2 cup

For Grinding Masala:
Fennel seed: 2 tsp
Cardamom: 2-3 pcs
Cloves: 3-4 pcs
Cinnamon stick: 1 pc

Method:
Grind all the above ingredients to a fine powder and keep it aside. Wash and cut the Quail into medium pieces. Heat oil in a pan, sauté curry leaves, crushed ginger green chilli and garlic till golden color. Then add chopped onions, shallots and salt, sauté till golden brown color. Add chopped tomatoes, sauté till the oil appears on the top. Then add pepper powder, chilli powder, turmeric powder, and grinded masala powder and stir well. When the raw smell goes, add quail pieces. Reduce the flame, cover and cook for 5 minutes. Remove lid and pour 1/2 cup water. Close the pan and allow it to cook 15-20 minutes in simmer. When the curry turns dry, remove from fire. Add some curry leaves. Serve hot

Pachakaya (Raw Banana) Mezhukkupuratti

Ingredients:
Kaya/Raw Banana: 2 medium
Garlic chopped: 2-3 pcs
Small onion chopped: 5-6 pcs
Red chilli fakes: 3 pcs
Pepper powder: 2 tsp
Mustard seeds: 1 tsp
Salt: to taste
Turmeric powder: 1/2 tsp
Curry leaves: 1 spring
Coconut oil: 1 tbsp
Water: 2-3 tbsp

Method:
Clean and cut the banana into small pieces. Cook banana with turmeric powder, salt and 2-3 tbsp water till the pieces turn soft. Crush chilli flakes, small onion and garlic. Heat oil in a pan and mustard seeds, when its starts crackle add curry leaves. Add crushed chilli, small onion and garlic. Sauté well untill it turns golden color. Add pepper powder. Add the cooked banana into it and sauté well. Remove from and serve hot with rice.

Vellayappam-Kottayam Style

Ingredients:
Rice Flour: 1 1/2 cup
Grated coconut: 3/4 cup
Cooked Rice (for kappi): 1/2 cup
Cumin seeds: 1 tsp
Shallots chopped: 4-5 pcs
Sugar: 1 tbsp
salt: 1 small pinch
Yeast: 1 1/2 tsp
Water: 1 cup

Method:
Dissolve yeast in 1 tbsp water. Grind cooked rice and grated coconut to a smooth paste and add to the rice flour. Add the dissolved yeast and 1 cup water to the mixture. Mix well with hands. Keep the batter overnight in a warm place to ferments. Grind shallots and cumin together in a grinder and add to the batter just 5-10 minutes before making appam. Add salt and sugar, mix well. Heat a non stick pan, pour a big spoon batter to the centre and spread lightly. Allow it to cook until holes have formed. Flip the appam and cook on the other side for 2-3 minutes. Serve hot with Veg Stew.

Kerala Mutton Biryani

Ingredients for Rice:
Basmati Rice: 3 1/2 cups (I use daawat)
Water: 7 cups
Cloves: 7-8 pcs
Cardamom pods: 6-7 pcs
Cinnamon stick: 4-5 pcs
Bay leaves: 2-3 pcs
Pepper corns: 8-10 pcs
Lemon juice: 1/2 tbsp
Mint leaves: 1 tbsp
Ghee: 1 tbsp
Salt to taste

Method:Wash the rice with water and drain it in a strainer and keep it aside till dry. Heat ghee in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add rice and sauté well. When the rice starts cracking, add 7 cups water, salt and lemon juice. Close the lid and cook till the rice is 3/4 done.

Ingredients for Mutton curry:
Mutton: 1 1/2 kg
Garlic Chopped: 2 tbsp
Ginger chopped: 2 tbsp
Green chilli chopped: 2 tbsp
Onions: 3-4 pcs
Tomatoes: 2 big
Red chilly powder: 1/2 tbsp
Coriander powder: 1/2 tbsp
Pepper powder: 1/4 tbsp
Turmeric powder: 1/2 tsp
Fennel seed powder: 1/4 tbsp
Biryani Masala: 1/2 tbsp
Salt: to taste
Mint leaves chopped: 1 tbsp
Yoghurt: 1/2 cup
Cashew Nut: 6-8 pcs

Method:Soak cashew nut in 1 tbsp water and make a smooth paste. Grind giner, garlic and green chilli and keep it aside. Heat oil in a pan, add ginger-garlic-green chilli paste. When it turns golden color add onion saute till it becomes translucent. Add tomatoes and fry them till the oil appears on the top. Add red chilli powder, coriander powder, pepper powder, turmeric powder, fennel seed powder and biryani masala. Sauté well. When the raw smell goes add mutton pieces and mix well. Cover and cook for 05-10 minutes. Add cashew nut paste. Cook for another 15-20 minutes. Add yogurt. Cook until the gravy starts thickening. Add Mint leaves.

For layering & garnishing:
Raisins: 1/2 cup
Cashew nuts: 1/2 cup
Onion thinly chopped: 2 medium
Coriander leaves: 2-3 tbsp
Mint Leaves: 2 tbsp
Saffron: a small pinch
Milk : 1 tsp
Pineapple essence: 1 tsp
Ghee: 2 tbsp
Sugar: 1/2 tbsp
Maida dough: 1/2 cup (for sealing)

Prepare the garnish:
Heat 2 tbsp ghee In a pan, fry the raisins and cashew sepeartely. Drain and keep it aside. In the same pan add thinly sliced onions and 1/2 tbsp sugar, fry till it become golden brown color and keep it aside.

Final Layering & Garnishing:
Dissolve saffron in 1/2 tbsp warm milk and keep it aside. Take a deep bottom pan and grease it with 1/2 tbsp ghee and spread rice in the bottom. Add mutton along with gravy. Add one layer cooked rice. Add onion, cashew nut, raisin, followed by rice. Repeat the process until the ingredients finished. The top layer should be rice and decorate the top with fried onions , raisin, cashew , saffron and pinapple essence. Seal the lid with maida dough, heat a dosa pan/flat bottomed skillet on high heat till the pan is hot. Once hot reduce the flame to low and place the rice vessel on the tawa. Then put a heavy water vessel on the top of lid and cook for 20-25 minutes on low flame. Turn off the flame and keep for another 10-15 minutes. Serve hot with pappadom, curd salad and lemon pickle.

Nadan Beef Curry

Ingredients:
Beef: 1 kg
Coconut flakes: 1/2 cup
Onion chopped: 3 medium
Tomato chopped: 1 big
Ginger: 1 tbsp
Garlic: 1 tbsp
Fennel seeds: 1 tbsp
Bay leaf: 2
Cinnamon: 2
Cloves:4
Cardamom: 4
Red chilly powder: 3/4 tbsp
Coriander powder:2tbsp
Pepper powder:1 tbsp
Turmeric powder: 1/2 tsp
Coconut oil
Salt: 1 tsp
Curry leaves: 2 spring
Water

Method:
Clean and cut the beef into small pieces. Heat oil in a manchatti/pan, add coconut flakes and fry till golden color, Drain and keep it aside. In the same pan add fennel seed, bay leaf, cinnamon, cloves and cardamom. Sauté 1-2 minutes, add ginger curry leaves and garlic. When the raw smell goes add onion, fry until it turns golden color. Add tomato and fry it till the oil appears on the top, add red chili powder, coriander powder, pepper powder and turmeric powders. Sauté well. Add beef and required amount of water and mix well. Cover and cook for 30-40 minutes or till done.Remove lid and add fried coconut slices and mix well.Serve hot.

Spicy Mutton Curry

Ingredients:
Mutton: 1 kg
Onion: 4-5 medium
Tomatoes: 1 big
Ginger: 1 1/2 tbsp
Garlic: 1 1/2 tbsp
Green chilli: 2-3 pcs
Cinnamon stick : 3 pieces medium
Cloves: 5 pcs
Bay leaves: 2 pcs
Cardamom: 3 pcs
Fennel seeds: 1 tbsp
Fennel seed powder: 1/4 tbsp
Turmeric Powder: 1tsp
Curry leaves: 03 spring
Red Chili Powder: 1 tbsp
Coriander powder : 1 1/2 tbsp
Black Pepper: 2 1/2 tbsp
Coriander leaves: few
Water: 3 cups
Salt: 1 tsp
Oil: 3 tbsp

Method:
Heat oil in a pan add cinnamon stick, bay leaf, cardamom, cloves and fennel seeds. Sauté 1-2 minutes, do not burn. Add giner, garlic and green chily, when the raw smell goes add onion saute till it becomes translucent. Add tomatoes and fry them till the oil appears on the top. Add red chilli powder, coriander powder, pepper powder, turmeric powder and fennel seed powder. Sauté well. When the raw smell goes add mutton pieces and mix well. Cover and cook 05-10 minutes. Remove the lid and add curry leaves add 3 cup water. Close the lid and cook 20-30 minutes or till done. Add coriander leaves. Serve hot with rice or chappathi

Idiyappam/Rice Noodles

Ingredients:
Rice flour: 2 cup
Boiled water: 2 1/2 cup
Grated coconut: 1/2 cup
Salt: to taste

Method:
Boil water in a deep bottomed pan, add salt. Pour the boiled water little by little to the rice flour and mix well with wooden spoon. Stir continuously. Allow it to cool, knead it with your hand into a smooth dough. Put some scrapped coconut to the mould. Take a medium sized ball dough and fill it into the idiyappam presser, close the lid and press it to the idly mould with circular motion. Steam the idly cooker for 08-10 minutes. Serve hot

Mathanga (Pumpkin) curry

Ingredients:
Pumpkin (Mathanga): 2 cup
Turmeric powder – a pinch
Grated Coconut: 1 tbsp
Mustard seeds: 1/2 tsp
Dry red chilly: 2 nos
Curry leaves: 1 spring
Coconut oil
Small onion: 1 tsp

For Grinding:
Grated Coconut: 1 cup
Small onion: 2 tbsp
Cumin seeds: 1/2 tbsp
Mustard seeds: 1/4 tbsp
Dry red chilly: 1 nos
Green chilly: 2 nos
Salt: To taste

Method:
Grind the above ingredients to a fine paste and keep it aside. Cook pumpkin along with salt, turmeric powder and water, mash it well with spoon. Add the ground paste to the mashed pumpkin and cook 05-06 minutes in low flame. Remove from fire. Heat coconut oil in a pan. Add mustard seeds, when it is starts crackle add small onion, curry leaves and red chilly. Add the grated coconut and fry until it turns golden brown color. Add the seasoning to the cooked Curry and serve hot with rice.

Thanks a lottt to my dear friend Suja, she has forward to me this wonderful award

I would like to share this wonderful award with all my blogger friends.

Aval(Rice Flakes) Nanachathu

Ingredients:
Aval/rice flakes: 2cup
Grated Coconut: 1 cup
Cardamom crushed: 3-4 pcs
Sugar: 4tbsp
Cumin powder: 1tsp
Salt: 1 small pinch

Method:
Combine grated coconut, sugar, cardamom, cumin powder and salt. Mix well with hands. Add this mix to the rice flakes and combine well untill it becomes soft. Keep it aside for an hour the aval to get soft. Serve with banana

Mushroom Manchurian

Ingredients:Button Mushroom: 08-10 pcs
Onion chopped: 1 big
Green Chilly: 02-04
Pepper powder: 1/2 tbsp
Paprika powder: 1/2 tbsp
Ginger chopped: 1 tsp
Garlic chopped: 1 tsp
Hot chilly Sauce: 1 tsp
Green chilli sauce: 1 tsp
Tomato sauce-1tbsp
Soya Sauce: 2 tbsp
Water: 1/2 cup
Salt
Coriander leaves: few

For the marinate:
Maida: 1 tbsp
Corn flour 1 tbsp
Soya sauce: 1 tsp
Paprika powder: 1 tsp
Pepper powder: 1tsp
Ginger powder: 1 tsp
Garlic powder: 1 tsp
Salt
Water: 2 tbsp

Method:Clean and cut the mushroom into two pieces. Combine all the ingredients and make a thick batter, add mushroom to the batter and mix well. Heat oil in a pan and shallow fry till it become light golden color. Drain the fried mushrooms and keep it aside. Heat 1 tbsp oil in a pan, add onion, ginger, garlic, salt and green chilly and saute well. When the raw smell goes, add pepper powder and paprika powder. Sauté for 2-3 minutes then add hot chilly sauce, tomato sauce, green chilli sauce and soya sauce stir well. Add 1/2 cup water and allow it to boil. Add fried mushrooms, cover and cook for 05-10 minutes or gravy starts thickening. Remove from fire, add chopped coriander leaves. Serve hot with chapthy, fried rice

Cheera-parippu thoran

Ingredients:
Spinach: 1 bunch
Small onion: 2 tbsp
Grated coconut: 1/4 cup
Toor dal: 1/2 cup
Green chilli: 3-4 pcs
Turmeric powder: 1/4 tsp
Mustard seeds: 1/4 tsp
Curry leaves: 1 spring
Red chilli: 1-2 pcs
Salt: 1/4 tsp
Oil

Method:
Cook toor dal with water and salt and keep it aside. Combine chopped spinach, small onion, grated coconut, green chilli, salt and turmeric powder, mix well with hands. Heat oil in a pan, add mustard seeds, curry leaves and red chilli. Allow it to splutter, add spinach mix. Cover and cook for 2-3 minutes. Remove the lid and add cooked toor dal and mix well. Cook another 2-3 minutes. Serve hot with rice

Nellikka-Thenga Chammanthi

Ingredients
Gooseberry Chopped: 5-6 pcs
Grated Coconut: 1 cup
Small Onion chopped: 4-5 pcs
Green chilly: 6-7 pcs
Ginger: small piece
Curry leaves: few
Salt: 1/2 tsp

Method:-
Remove the seeds from gooseberries. Grind all the ingredients together in a mixer with little water. Mix well and serve with Rice

Mushroom Kuruma

Ingredients:
Mushroom: 2 cup
Onion: 1 medium
Tomato: 2 small
Ginger: 1 tsp
Garlic: 1/2 tsp
Green Chilly chopped: 2-3 pcs
Chilly powder: 1/2 tsp
Corriander powder: 1 tsp
Turmeric powder: 1/4 tsp
Garam masala: 1/2 tsp
Corriander leaves: few
Thick Coconut milk: 1/2 cup
Thin coconut milk: 1 cup
Mustard seeds: 1/4 tsp
Salt: 1/4 tsp
Oil

Heat oil in a pan and add mustard seeds. When it starts spluttering, add onion, ginger, chilly, garlic, salt. When it turns golden color add tomato, Saute well and add chilly powder, turmeric powder, corriander powder. Mix well and add thin coconut milk. Reduce the heat, cover and cook for 4-5 minutes. Remove the lid and add mushroom pieces. Close the lid and cook for 5-8 minutes, add thick coconut milk. Add garam masala and stir well. Remove from fire and garnish it with corriander leaves. Serve hot

Mixed Chicken Soup

Ingredients:
Boneless Chicken: 1/2 cup
Frozen Green peas: 2 tbsp
Pepper powder: 1/2 tbsp
Corn flour: 1 tbsp
Sausage chopped: 2tbsp
Egg: 1
Celery chopped: 1 tbsp
Asparagus chopped: 2 tbsp
Salt: to taste
Water: 04 cups

Method:
Beat the egg using little pepper powder and salt . Add corn flour in 1/2 cup water and mix well. Boil 04 cups water in a deep bottom pan, add chicken, pepper powder, salt and sausage. Cover and cook till the chicken done. Add frozen peas and chopped asparagus. Pour corn flour mix into it and stir well. When it is starts boil add beaten egg, stir continuously, cover and cook for 5 minutes. Remove the lid and cook another 2-3 minutes. Serve hot

Kozhukkatta with sweet filling

Ingredients:
Rice flour: 1 cup
Grated coconut: 1/2cup
Jaggery: 1/4 cup
Cumin seeds: 1/2 tsp
Cardamom powder: 1 tsp
Boiled Water: 1 cup
Salt: to taste

Method:
Combine grated coconut, jaggery, cumin powder, cardamom and a pinch salt. Heat water in a pan using 1/4 tsp salt. Add the hot water little by little to the rice flour and knead well with the hands. Divide the dough into equal portions and make small balls, flatten them with your hands and fill it with coconut filling. Close the dough from all sides and shape the kozhukkatta with hands. Steam them in idli cooker for at least 10 – 20 minutes.

Carrot Pachadi

Ingredients:
Carrots chopped- 2pcs
Small Onion – 2 tbsp
Ginger chopped- 1 tbsp
Green chilli chopped – 3 pcs
Curd - 1 cup
Curry leaves – 1 spring
Mustard seeds – 1/4 tsp
Red chilli – 2-3 pcs
Salt
Oil

Method:
Peel and grate the carrot.Combine chopped carrot, small onion, green chilli and ginger with hands. Heat oil in a pan, add mustard seeds, red chilli, curry leaves, then add carrot mix and sauté well. Cover and cook in medium flame at least 04-05 minutes. Remove from fire, allow it to cool. Add curd to this and mix it well. Serve hot with rice.




Thank you beena thank you so much for the lovely award.Hope all my freinds have received this award. I would like to share this award with my freind Jege Scaria

Moru Kachiyathu

Ingredients:
Buttermilk: 1/2 ltr
Small onion chopped: 4-5 pcs
Ginger: 1 tbsp
Garlic: 1 tbsp
Red chilli flakes: 2-4 pcs
Fenugreek seeds: 1/4 tsp
Mustard seeds: 1/4 tsp
Cumin seeds: a pinch
Cumin powder: 1 tsp
Turmeric powder: 1/4 tsp
Red chilli powder: 1 tsp
Green chilli chopped: 3 pcs
Curry leaves: 1 spring
Salt: to taste
Coconut Oil

Method:
Heat oil in a pan, add mustard seeds, fenugreek seeds and cumin seeds. Allow it to splutter, add red chilli, small onion, curry leaves, ginger, garlic and green chilli. When it turns golden color, reduce the flame and add turmeric powder, red chilli powder and cumin powder. Pour buttermilk and stir continuously, do not allow it to boil. When the steam rises, remove from fire and stir for another 2-3 minutes.

Chakkakkuru (JackFruit Seed) Mezhukkupuratti

Ingredients
Jackfruit seeds: 2 cup
Small onion chopped: 08-10
Coconut slices: 2 tbsp
Pepper powder: 1 tbsp
Dry red chilli Crushed: 2-3 pcs
Curry leaves - 1 sprig
Turmeric powder: 1/4 tsp
Salt: To taste
Water: 1/4 cup
Coconut oil

Method:
Clean and cut the seeds into small pieces. Cover and cook the jackfruit seeds with turmeric powder, salt and water till done. Heat oil in a pan add mustard seeds, curry leaves, crushed red chilli, coconut slices and onion, sauté well. When it turns golden color add pepper powder. Add the cooked jackfruit seeds and sauté till it turns crisp. Serve hot as a side dish with rice and Moru curry