Beetroot Kichadi

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Train our minds not to think bad about others. Always give excuses for them because in all fairness, we never know what the true story is.

(Mufti Ismail Menk)

Todays Recipe : Beetroot kichadi

Traditional South indian dish which adds the lovely ambience to our Kerala Sadya.

Ingredients :

1. Beetroot(Grated) : 1 medium
2. Coconut : 1/4 cup
3. Curd : 1 cup
4. Green Chilly(slitted) : 2-3
5. Mustard seeds : 1/4 tsp + 1/2 tsp
6. Cumin seeds : 1/4 tsp
7. Shallots : 2-3
8. Curry leaves : 1 spring
9. Salt
10. Coconut Oil

Method :

• Grind coconut, 2 shallots,mustard seeds 1/4tsp and cumin seeds together into a smooth paste
• Mix curd with the ground paste
• Cook the grated beetroot with green chillies and salt in little water.
• When it cooks add the ground paste mixed with curd and just heat.
• Heat oil in another pan,splutter mustard seeds,saute shallots and curry leaves and pour into the curry

Ready!!!!Serve!!!Enjoy

Payar Mezhukkupuratti / Long Beans Stir Fry

This is one of the easiest and tastiest versions among vegetarian stir fries and so it is a regular visitor in my dining table.

Ingredients :

1. Achinga Payar/Long beans : 500g(washed,drained and cut into 1 inch long pieces).
2. Water : 1/4 cup
3. Shallots : 4-5
4. Garlic : 3-4
5. Dry red chillies : 5
6. Curry Leaves : 2 springs
7. Mustard seeds.
8. Salt
9. Oil

Method :

• Crush the shallots,garlic and red chillies together.
• Cook the long beans in a closed pan with 1/4 cup water in medium flame.(Do not overcook.just like sauteing)
• Heat oil in another pan,splutter mustard seeds and add curry leaves.
• Add the crushed mixture and saute for few seconds.
• Add the cooked beans into it , mix well and saute for few more minutes in low flame.
• Switch off the flame.

Ready!!!!!!Serve!!!!!Enjoy!!!!!

Kadumanga Achar - An Onam Delicacy

Wish you all a very happy and prosperous onam.

Kadumanga Achar

This spicy and tangy pickle is a must have in Kerala Sadya menu and is very popular too...

Ingredients :

1. Raw mango(cut into small cubes) : 2
2. Ginger (julienned) : a medium size piece
3. Garlic (sliced ) : 10
4. Red chilly powder : 3 tsp
5. Fenugreek powder : 1/2 tsp
6. Mustard powder ; 1/4 tsp
7. Vinegar : 1 tsp
8. Salt
9. Gingelly oil: 1 tbsp

Method :

• Mix the cubed mango pieces with salt and set aside for 8-9 hours.
• Heat oil in a pan and splutter mustard seeds.
• After spluttering , add ginger and garlic and saute well.(do not saute till brown colour)
• Add the powders,salt,.1/4 cup of water and allow to boil (low flame).
• While boiling add the mango pieces and combine well.
• Cook till,the water get evaporates and the mango pieces are coated well with the gravy.
• Switch off the flame and add vinegar.

Linking this to Foodabulous Fest Event of Simply Tadka organised by The Big Sweet Tooth 

Mathanga-Cherupayar Erisseri (Pumpkin - Green Gram Erisseri)

Erisseri is a typical Kerala dish and holds a unique role in the sadya menu. I think we can make this with the vegetables like pumpkin,yam or raw banana with green gram(cherupayar) or red gram(vanpayar). Here I choose the cute,beautiful pumpkin and the nutritious green gram.

Ingredients :

1. Pumpkin(cut into cubes) : 1 cup
2. Green gram : 1/4 cup
3. Green Chillies : 3-4(slit lengthwise)
4. Curry leaves : 2 springs
5. Coconut(grated): 1/2 cup
6. Cumin seeds : 3/4 tsp
7. Turmeric Powder : 1/2 tsp
8. Coconut Oil
9. Mustard Seeds : 1/4 tsp
10. Salt

Method :

• Soak the green gram in water for 1 hour.
• Pressure cook it for 1 whistle in medium flame.
• After releasing steam, open the pressure cooker and add the cubed pumpkin pieces,green chillies,slitted green chillies, turmeric powder and salt.
• Allow the whole mix to boil and cook the pumpkin pieces well
• Separate 2-3 teaspoons of grated coconut and grind the rest with the cumin seeds into a smooth paste and add it to the cooked vegetables.Mix well and bring to a slight boil.
• Heat coconut oil in another pan and splutter mustard seeds.
• Add curry leaves and grated coconut into it and fry till brown.
• Add this into the curry and mix thoroughly.

Ready!!!!!!!!Serve!!!!!!!!!Enjoy!!!!!!!

Zucchini (Kousa) Pachadi

Pachadi is an essential part of Kerala Sadya Cuisine.Different kinds of vegetables  like cucumber,beetroot,mango etc are used for making this delicious,creamy side dish...Here I use Zucchini (kousa)..Any other names for this soft vegetable???

Ingredients :

1. Zucchini (cut into small cubes) : 2 medium size
2. Green Chilly : 3(slitted lengthwise)
3. Salt
4. Coconut : 3/4 cup
5. Mustard seeds : 1/2 tsp
6. Cumin seeds : 1/4 tsp
7. Curd : 3/4 cup
8. Coconut Oil
9. Curry Leaves : 1-2 springs
10. Dry red chilly :2

Method :

• Cook the chopped zucchini in 1/4 cup of water with salt and slitted green chillies.
• Grind the coconut with mustard seeds and cumin seeds into a fine paste.
• Add the ground coconut into the cooked zucchini and mix well.(Do not boil)
• Beat the curd well and pour into the curry and switch off the flame.
• Splutter mustard seeds,curry leaves and res chillies in coconut oil .
• Pour into the curry.

Ready!!!!!!!!Serve!!!!!!Enjoy!!!!!!!

Morning Dessert on Eid - Banana Payasam

Those happy and holy days are over...I was very busy during Eid days because of  guests,outings, and so on....I couldn't have even a look at my space since 2-3 days.The happy thing is that we have performed an Umra(a pilgrimage to Makkah) after finishing off all our enjoyments.

Again back to the routine...Little relief is that school vacation hasn't come to an end..twenty more days are there..So Appu and me are in the vacation mood itself..But the big task is there to do..Appu's holiday home work..

Off to today's recipe...Having this dessert is a custom in my H's house on Eid day before the morning prayer..The preparation and method is just like payasam only..Ripe bananas in jaggery sauce and coconut milk give an immense sweetness to this dessert.

Ingredients 

1. Ripe bananas :2
2. Ghee: 1 tbsp
3. Jaggery cubes : 3(medium size)
4. Cardamom powder : 1 tsp
5. Thin coconut milk : 1 cup
6. Thick coconut milk : 1/2 cup
7. Rice powder : 1 tsp.
8. Cashew nuts : 5-6
9. Raisins : 4-5

Method :

• Cut the bananas into small cubes.
• Mix the rice powder with the thick coconut milk and keep aside.
• Heat ghee in a pan and roast the cashew nuts and raisins till brown colour.Keep them aside.
• Add the banana pieces in the same ghee and saute for some time.
• Melt the jaggery cubes in half cup of water and allow to cool.
• When the banana cubes turn brown add the melted jaggery and cook for some time.(the banana pieces and the jaggery mix should combine well to form a thick mix).
• Now add the thin coconut milk and boil for 5 minutes in medium flame till the whole mix reduces to it's half.
• Finally add the thick coconut milk mixed with rice powder,cardamom powder and combine well.
• Slightly heat it and switch off the flame.
• Garnish with the cashew nuts and raisins.

Ready!!!!!!!!!Serve!!!!!!Enjoy!!!!!!

Linking this sweet to : Shazia's  100th Post Giveaway in Cutchi Kitchen

Vazhakka(Raw Banana) Thoran

A simple union of raw banana with grated coconut and some additions lead to this delicious vazhakka thoran..It is a usual item in our sadya menu too..And it gives me a lot of nostalgic memories ...There were plenty of bananas in my home backyard...and we had the bananas in all of its possible varieties like curries, thorans, ripe bananas ,pazham poris etc..etc...

Ingredients :

1. Raw Banana: 2 (cut into small cubes)
2. Coconut grated : 1/2 cup
3. Pearl Onions : 2-3
4. Garlic:1-2
5. Turmeric Powder : 1/2 tsp
6. Green Chilly-3
7. Salt 
8. Oil
9. Mustard Seeds

Method :

• Put the cubed bananas in a bowl of water containing a little turmeric powder and wash well.
• Cook them with salt and turmeric powder.
• Crush the grated coconut with Pearl onions,garlic and green chillies.
• Heat oil in a pan and splutter mustard seeds.
• Add the cooked banana pieces along with the crushed mixture.
• Combine well into a dry texture.

Serve with Rice.............

Ulli Theeyal(Shallots in Roasted Coconut Gravy)

Typical Kerala Dish and an excellent combination to Rice.

Try this and enjoy the taste and flavour!!!!!!

Ingredients:

1. Pearl Onions : 10-12(sliced into medium thickness)
2. Green Chilly : 2
3. Coconut Grated : 1 Cup
4. Red Chilly Powder : 1.5 tsp
5. Coriander powder : 2 tsp
6. Turmeric Powder : 1/4 tsp
7. Curry Leaves : 2-3 Springs
8. Tamarind Water : Taken from a gooseberry sized ball of tamarind
9. Red Chilly:2
10. Coconut Oil : 2-3 tbsp
11. Salt
12. Mustard Seeds
13. Fenugreek Seeds

Method :
To Dry Roast and Grind :

• Heat few drops  of oil in a pan and add coconut, a small shallot sliced, 2-3 curry leaves and stir well.
• When the coconut changes to brown colour add all the powders and roast(very low flame,otherwise the powders will get burnt.)

• When cooled, grind it into a smooth paste

Making the Gravy:

• Heat Oil in a pan and add the sliced shallots and Green Chillies.
• Saute well and add the tamarind water and salt
• When the onions are cooked well, add the ground coconut paste into it and allow to boil
• Cover the pan and cook for 10 minutes(Medium Flame)
• Heat oil in another pan and add little oil
• Splutter mustard seeds and fenugreek seeds
• Add Red Chillies and Curry leaves.
• Pour it into the curry and switch off the flame..

Ready!!!!!!!!!!!!!Serve!!!!!!!!!!!

Linking this post to Akila's event ,Dish name starts with U at Learning to cook

Payar Thoran(Long Beans Stir Fry)

Bored of posting meat and fish dishes....Today i'm sharing a vegetable stir fry
very simple one  for lunch...

Ingredients :

1. Long Beans(payar) : 250 gms(Chopped)
2. Coconut : 1/4 Cup
3. Shallots(small onion): 3-4(minced)
4. Green Chilly : 2-3(slit lengthwise)
5. Turmeric Powder : 1/4 tsp
6. Mustard Seeds
7. Oil
8. Salt

Method:

This is my method of thoran and is different from normal thoran making....little effort only...I invented this method only because of laziness...

Crush the ingredients from 1-5 using hand
Heat oil in a pan and splutter mustard seeds
Add the crushed mix and salt with few drops of water.
Cover and cook.

Beans Mezhukkupuratti

Ingredients :

1. Beans : 1 Cup
2. Pearl Onions ; 3
3. Garlic : 3
4. Red Chilly : 2-3
5. Curry Leaves : 2 springs
6. Mustard Seeds : 1/2 tsp
7. Salt
8. Oil

Method:

• Cook Beans with 1/2 cup of water,salt and keep aside
• Crush pearl onions,garlic and red chillies together.
• Heat oil in a pan 
• Splutter mustard seeds followed by curry leaves and crushed mix
• Stir well and combine with the cooked beans.
• Cook for 2-3 minutes.

Ready!!!!!!!Serve!!!!!

Aviyal

A Typical Kerala Cuisine.

Ingredients:

1. Mixed Vegetables (Raw Banana,Yam,Long Beans, Carrot,Cucumber , Beans, Drumsticks) - 1 Cup
2. Coconut - 1/2 cup
3. Pearl Onions - 3-4
4. Green Chilly -3
5. Turmeric Powder - half tsp
6. Cumin seeds - 1/4 tsp
7. Thick Curd  - half cup
8. Coconut Oil - 1 tsp
9. Curry Leaves - 2-3 springs

Method :

• Crush the coconut with pearl onions,green chilly ,turmeric powder and cumin seeds
• Cook the vegetables with little turmeric powder and salt
• When the veggies are cooked well,add the thick curd in it and mix well
• After 2-3 minutes add the coconut mixture and close the li well for 2-3 minutes(low flame)
• Open the lid..Combine well and cook for 1-2 minutes
• Pour 1 tsp coconut oil ,add the curry leaves and switch off the flame
• Cover well

Ready!!!!!!!!

Semiya Payasam

Vermicelly Dessert(Our Semiya Payasam), the popular South Indian dessert is very easy to prepare.
It is the first step in payasams for beginners.

Ingredients

1. Milk : 3 cups
2. Vermicelli : 1.5 cup (broken into small strips and roasted in ghee)
3. Sugar : 1/2 cup or to your taste
4. Ghee  : 2 tbsp
5. Raisins : 15(fried in ghee)
6. Cashew nuts : 10- 15(fried in ghee)
7. Condensed Milk - 2-3 tsp
8. Cardamom powder : 1/4 tsp 

Method:

• Roast the vermicelli in the ghee till it turns to light golden color and set aside.
• Boil milk in a thick bottomed pan and let it boil on medium heat. 
• When it boils, reduce the heat and add the  sugar, condensed milk and roasted vermicelli and cook it uncovered .
• Stir continuosly till the semia cooks.
• Add cardamom powder , fried cashews and raisins along with the ghee and mix well...

Ready!!!!!!!

Serve hot or chilled

Cabbage n carrot Thoran

My hubby doesn't like cabbage alone.But mixing with carrot it will be finished in just seconds!!!So in my fridge cabbage and carrot are good friends.always stay together....come together and finish together!!!!!!

Here the recipe comes......

Ingredients :

1. Cabbage (Chopped) : 1 cup
2. Carrot (chopped) : 1 cup
3. Coconut grated : 1 cup
4. Onion (Chopped ) : 1
5. Green Chilly(chopped) : 3-4
6. Mustard seeds : 1/2 tsp
7. Salt
8. Oil

Method :

• Heat oil in a pan and splutter mustard seeds.
• Add the chopped vegetables,onion and green chillies together.
• Add salt , turmeric powder and mix well.
• Close the lid and cook in medium flame for 3-4 minutes.
• Add the grated coconut,mix well and again cover and cook for 3-4 minutes.

Ready!!!!!!1Serve!!!!!