Amma's Adukkala

Mango ginger pickle

2011-01-05T16:52:00.000-08:00

Mango ginger or manga inji looks like ginger root but tastes and smells like raw mango.

Ingredients:

250 gm Mango ginger chopped

1/4 cup Gingelly oil

4 tbsp chilly powder

1/4 tsp asafoetida

1/4 tsp fenugreek seeds

1/4 cup tamarind juice

1/4 cup vinegar - 1/4 cup

4 green green chillies

2 sprig curry leaves

salt to taste

Method:

1.Roast and powder asafoetida and fenugreek seeds and keep aside.

2.Heat oil in a pan and fry the chopped mango ginger.Drain and keep aside.

3.In the same oil fry chopped grren chillies and curry leaves.

4.Add chilly powder,asafoetida fenugreek powder and fry for a minute.

5.Pour in the vinegar and tamarind juice.Add salt.

6.Throw in the fried mango ginger and switch of the flame when the mixture comes to a boil.

Ela Ada

2010-09-06T18:36:00.000-07:00

Banana leaves and coconuts are readily available items in all households in Kerala.Thus Ada used to be the popular breakfast/snack item in Kerala.

Ingredients:

For dough:

2 cup rice flour(roasted)

3 cup water(may vary)

1/2 tbsp ghee

1/2 tbsp sugar

salt to taste

For filling:

2 cup grated coconut

1 cup grated jaggery

1 tbsp ghee

1 pinch sesame seeds

1 cardamom pod

1/4 tsp jeera powder

2 shallots sliced

Method:

Preparing the dough:

1.Boil the water with ghee,salt and sugar. Add rice flour and mix thoroughly.Switch off the flame.

2.When the mixture cools down mix thoroughly with hand until you get a smooth dough.

Preparing the filling:

1.Heat a pan and add ghee and sesame seeds.

2.Throw in the grated jaggery and let it melt.

3.Add grated coconut,jeera powder,cardamom and shallots. Mix well.

Assembling and cooking:

1.Make small balls out of the dough and spread them into circles on banana leaves.

2.Keep one or two spoon full of filling on one side of the circle and seal with the other side.

3.Steam cook the adas for 10- 15 minutes and serve hot.

PS: Adas can be frozen after assembling and can be steamed just before serving.

Lime pickle

2010-09-06T18:11:00.000-07:00

This recipe is for my friend George who is a "Naranga achar" lover.

Ingredients:

10 Limes

2 garlic pods

2 inch ginger

4 tbsp chilly powder

1 tbsp asafoetida

1/4 tbsp fenugreek seed powder

1/2 cup sesame oil

1/4 tsp jaggery

1/4 cup vinegar

1/4 cup water

salt to taste

Method:

1.Steam the limes for one minute and cut them into 8 pieces each once they cool down.Add salt and keep aside.

2.Grind and make paste out of ginger and garlic.

3.Heat oil in a pan and saute ginger garlic paste until they turn light brown in color.Add the chilly powder,asafoetida and fenugreek powder and fry for one minute on low heat.

4.Pour in the vinegar and water.Add salt,jaggery and bring the mixture to a boil.Switch off the flame.

5.when the mixture cools down add the lime pieces to it and mix well.

Poori Masala

2010-07-02T06:53:00.001-07:00

Poori masala is a popular breakfast item in India. Poori is deep fried wheat bread. Although it can be served with many different curries, a simple potato masala is the most common accompaniment.

Poori :

Ingredients :

2 cups wheat flour

4 tbsp sooji/rava(optional)

1 tbsp oil

salt to taste

water

oil for frying

Method:

1.Mix salt in wheat flour and prepare dough with it by adding little water at a time.

2.Leave the dough to rest for 30 minutes.

3.Roll out small balls of dough using a rolling pin.

4.Deep fry in oil until golden brown.

Potato Masala:

Ingredients:

To Boil:

2 medium potatoes cut into pieces

2 medium onion cut into pieces

1 carrot cut into pieces

4 cashews broken(optional)

1 tsp grated ginger

4 green chillies chopped

1 sprig curry leaves

1/4 tsp turmeric powder

2 cups water

To Temper:

2 tbsp oil

2 dried red chillies

1 tsp mustard seeds

1/4 tsp urud dal

few curry leaves

Method:

1.Mix all the ingredients under "to boil" and cook until done. Mash the potatoes with spoon.

2.In a hot pan add oil and throw in the mustard seeds.When they splutter add other ingredients under "To Temper".

3.Pour in the cooked potatoes and mix well.

Cabbage Thoran

2010-05-14T20:42:00.000-07:00

Cabbage thoran is a simple and nutritious dish often served at vegetarian feasts in Kerala.

Ingredients:

2 cups finely shredded cabbage

1/4 cup finely chopped carrot

1/2 cup shredded coconut

1 onion chopped

6 green chilllies chopped

1/2 inch piece of ginger chopped

2 tbsp chopped coriander leaves

salt to taste

To temper:

2 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 sprig curry leaves

2 red dried chillies

Preparation:

1.Mix and mash together carrot,cabbage,onion,ginger,green chillies,coriander leaves and salt. Keep aside for 10 minutes.

2.Heat oil in a pan. Add mustard seeds and let them splutter.

3.Add cumin seeds,red chillies,curry leaves and mix well.

4.Add the cabbage mixture. Mix well on low flame for 2 to 3 minutes.

5.Serve hot with rice.

Cucumber carrot khichadi

2010-05-14T20:21:00.000-07:00

Kichadi is served as part of Sadhya in Kerala. Easiest variety of khichadi is made as follows.

Ingredients:

1 cucumber peeled and sliced

1/2 carrot peeled and sliced

2 tbsp coconut oil

2 dried red chillies

1/2 tsp mustard seeds

1/2 tsp urad dal

2 green chillies chopped

1 sprig curry leaves

salt to taste

To grind:

1 cup coconut

1/4 tsp mustard seeds

1 green chilly

1/2 cup yogurt

Preparation:

1.Heat oil in a pan and add mustard seeds.Let them crackle.

2.Throw in the urad dal, dried red chillies,curry leaves and green chillies.

3.Add carrot and mix well untill carrot is cooked.

4.Add cucumber,salt and mix well for 30 seconds.

5.Pour in the ground paste.Mix well and switch off the flame before the gravy comes to a boil.

PS:Add more yogurt/water to bring the gravy to your desired consistency.

Tomato Chutney

2010-05-14T20:00:00.000-07:00

Tomato is a bright red fruit used in the preparation of almost all kinds of Indian curries. Tomato is a wonderful source of lycopene, a natural antioxidant.

This tomato chutney can be had with chappathi or rice. Amma usually makes this chutney when she is in a hurry as this requires only a few minutes of cooking time.

Ingredients:

2 big tomatoes sliced

1 medium onion chopped

1 inch piece of ginger chopped

4 chopped green chillies

1 sprig curry leaves

2 tbsp coconut oil

1/2 tsp mustard seeds

salt to taste

To grind:

1 cup coconut

1 shallot

Preparation:

1.Heat oil in a pan and add mustard seeds.Let them crackle.

2.Add the ginger,green chillies,curry leaves and onion. Saute till the onion turns light brown.

3.Add the tomatoes,salt and mix well until the tomatoes turn into a paste.

4.Pour in the ground coconut mixture and enough water for the gravy.

5.Switch off the flame before the gravy comes to a boil.

Meatloaf

2010-02-21T16:31:00.000-08:00

We tried making meatloaf at home last thanksgiving and all of us loved it. Amma made sandwiches with the leftover meatloaf the next day and it tasted great.

Ingredients:

2 pounds of ground beef

1/2 cup onion finely chopped

2 tsp ground garlic

1/2 cup carrot finely chopped

1/2 cup celery finely chopped

1/2 cup bread crumbs

1 egg

1 tbsp tomato ketchup

1 1/2 tsp salt

1 1/2 tbsp black pepper

Method:

1.Preheat the oven to 350 degree.

2.Mix together all the ingredients and transfer to a meatloaf pan. Shape the meatloaf.

3.Paint some tomato ketchup mixed with brown sugar and spices of your choice on the top of the meatloaf.(optional)

3.Cook in the preheated oven for 1 hour or until the meatloaf is cooked through.

Orange Chicken

2010-02-21T15:51:00.000-08:00

Orange chicken is a Chinese take out favorite. It can be made easily at home if you have the following ingredients in hand.

Ingredients:

3 Chicken breasts cut into cubes

2 eggs beaten

1 1/2 cups flour

Salt and pepper to taste

For Sauce

1 cup orange juice

1/4 cup brown sugar

2 tbsp soy sauce

1 tsp ground ginger and garlic

Chilly flakes (optional)

2 tbsp corn starch dissolved in water

Method:

1. Add salt and pepper to flour.

2.Dip the chicken in egg and then coat with flour.

3.Deep fry the floured chicken pieces for about 5 to 6 minutes and drain on a paper towel.

4.Mix together all the ingredients for sauce except the corn starch and bring it to a boil.

5.Add the corn starch and stir until the sauce is thick.

6.Add the fried chicken pieces to the sauce and stir till all sauce is absorbed by the chicken pieces.

Mutta Dosa

2010-01-17T17:18:00.000-08:00

Egg dosa or omlette dosa can be made in a jiffy if you have dosa batter at home. This tastes good as it is or can be had with onion-tomato chutney.

Ingredients:

Dosa Batter

2 Eggs beaten

4 tbsp chopped Onion

few curry leaves

1/2 tsp chopped coriander leaves

2 chopped green chillies

one pinch turmeric powder

salt to taste

Method:

1. Mix together the eggs,onion,green chillies, coriander leaves,curry leaves,turmeric powder and salt.

2. Pour the dosa batter onto a non stick pan and make dosa.

3. Pour the omlette mixture on top of the dosa. Flip the dosa and cook till done.

Malabar Biriyani

2009-12-10T15:19:00.000-08:00

My friend Noora who is from Kozhikode makes excellent malabar biriyani. Following is the copy paste of the recipe she gave me. Though the preparation is time consuming the final results are very much worth the effort.

For marinating Chicken (full chicken cut into medium size pieces)

1. In a vessel add 3 sliced onions,3 chopped tomatoes, 1 sprig curry leaves,20 chopped green chillies,6 cloves of garlic chopped,3 cm ginger chopped, coriander leaves and mint leaves.Mix thoroughly with hand.

2. Add chicken,3 tbsp coriander powder, 1 tsp turmeric powder and salt. Mix well.

3. Heat cardamom, nutmeg, cloves, cinnamon in medium heat and grind. 2 tbsp of this powder is required.

4. Add 1 tbsp of the above spice powder, 3tbsp yogurt and 1 tbsp lemon juice.

5. Mix with hand thoroughly for 5 minutes – Keep it aside for 10minutes.

For Garnishing

6. Add ghee/oil in pan

7. Fry cashew nuts and raisins.Drain and keep aside

8. Deep fry 2 big onions sliced very thin in same oil, till it becomes brown (add a pinch of salt for taste).Drain and keep aside.

Cooking Chicken

9. Take a pan and add 3 tbsp oil.

10. Add the marinated chicken, close with lid and cook the chicken on low heat.DONOT add water.(This will take 30 to 45mts)

Preparing ghee rice

11. Add 5 tbsp ghee to a hot pan.

12. Add a pinch of jeera, a pinch spice powder from step 3,salt and 8 cups of water.

13. When the water boils add 4 cups of washed and drained basmati rice and cook till rice is done.

Final layering

14. Layer half of the chicken in a big vessel.

15. Add the cooked rice on top of chicken

16. Layer with fried onion and sprinkle spice powder from step 5.

17. Garnish with chopped coriander and mint leaves, fried cashew nuts and raisins

18. Repeat from step 14 till the rice and chicken is over.

19. Cover it with aluminium foil and keep aside for 30minutes before serving.

Egg curry

2009-12-06T18:09:00.000-08:00

My dad who never ate his food without fish curry has recently stopped eating fish and meat. He claims to have turned into an ovo vegetarian or eggetarian. He prepares a typical fish gravy and adds boiled eggs to it instead of fish. This curry he says has helped him in his transition from a strict non vegetarian to an eggetarian.

Ingredients:

5 boiled eggs

1 shallot + 1 inch ginger + 2 green chillies ground

1 tomato chopped

1 small raw mango cut into pieces

curry leaves

salt to taste

1/4 cup coconut milk

To Grind:

1 cup grated coconut

1 tbsp chilly powder

1 tbsp coriander powder

1/4 tsp turmeric powder

1 cup water

Method:

1.In a pan mix together the ginger/shallot/green chillies , tomato, curry leaves,mango and salt.Mash well with hand.

2.Add the ground coconut paste.And one cup of water.

3.Boil the mixture for 15 minutes or until desired consistency is reached. Do a taste test and adjust salt if required.

4.Make stripes to the boiled eggs with knife and add them to the gravy.

5.Add the coconut milk and switch off the flame when the gravy comes to a boil.

6.Temper with fried shallots.

Stuffed Bun

2009-11-10T15:23:00.000-08:00

Amma saw this recipe on surya tv taste time and tried it. It turned out to be a hit.

Ingredients:

For bun:-

2 cups all purpose flour

1/2 cup milk

1 egg beaten

1 tbsp active dry yeast

1/4 cup refined oil

2 1/2 tbsp sugar

1/2 tsp salt

2 tbsp warm water

For filling:-

1 lb Boneless chicken finely chopped

2 onions finely chopped

3 green chillies finely chopped

2 tsp ginger garlic paste

2 tsp coriander powder

1 tsp chilly powder

1/2 tsp garam masala powder

salt to taste

2 tbsp oil

Method:

Preparing dough

1. Soak 1 tbsp yeast,1/2 tbsp all purpose flour and 1/2 tbsp sugar in 2 tbsp warm water.Keep aside and let rise for 10 minutes.

2.In another bowl mix 1/2 cup milk,1/4 cup refined oil and 2 tbsp sugar.Mix well till the sugar dissolves completely.

3.Mix in one cup flour and one beaten egg.

4.Pour in the yeast and mix well.

5.Add one more cup of flour and 1/2 tsp salt.Knead well for around 10 minutes.

6.Keep aside and let the dough rise to double the size.

Preparing filling

1.Heat 2 tbsp oil in pan and add 2 tsp ginger garlic paste.

2.Throw in the chopped onions and green chillies.Saute till the onions turn light brown in color.

3.Add chicken and salt.Let cook for 10 minutes.

4.Add coriander powder,chilly powder and garam masala.

5.Cook for 5 more minutes until the chicken is cooked thoroughly and the mixture is dry.

Baking:-

1.Make 15 equal portions out of the dough.

2.Flatten the dough and spoon some filling into it. Shape the dough into balls with filling inside.

3.Keep the filled dough balls on baking tray and let rest for 15 minutes.

4.Preheat oven to 375 degrees F. Bake the buns for 15 minutes or until golden brown.

Vishu Katta

2009-09-26T20:44:00.000-07:00

Vishu katta brings back childhood memories of vishu celebrations. The night before vishu will be filled with the excitement of playing with crackers and fireworks. After seeing the 'vishu kani' early in the morning the next wonderful thing to do is to burst another round of crackers and fireworks. 'Vishu kaineetams' and new dresses will be gifted to everyone in the morning. Vishu katta will be served as breakfast. Vishu katta is usually eaten with jaggery syrup or maanga curry. As a child i used to love to eat it with jaggery syrup. After having breakfast run around and play for another two hours and soon it will be time to have the grand vishu sadhya. Fireworks + Vishu kani + Kai neetam + New dress + good food - No wonder i loved vishu more than onam :)

Ingredients:

2 cups raw rice (unakkallari)

4 cups thin coconut milk

1 cup thick coconut milk

1/2 tsp dried ginger powder

1/2 tsp cumin seeds

salt to tatse

Method:

1.Boil the rice in 3 cups of thin coconut milk.Add thin coconut milk slowly until the rice is cooked and thickens.

2.Mix the dried ginger and cumin seeds in thick coconut milk.

3.Add the thick coconut milk to rice.Mix well and Switch off the flame when vishu katta is thick enough.

4.While the mixture is still hot spread it on banana leaf. Even it out and let it cool.

5.Cut into diamond shapes and serve with jaggery syrup.

Jaggery syrup:

1.Prepare a spice mix by mixing dried ginger,cumin seeds and cardamom.Keep aside.

2.Heat 1/4 cup water and add 100 gm jaggery.When jaggery melts add 1 tsp of spice mix.

Paniyaram

2009-09-26T20:15:00.000-07:00

Paniyaram is a popular tiffin item of Tamil Nadu. Paniyaram can either be sweet or savory. The recipe that follows is of savory paniyaram that goes well with chutney. Paniyaram can be made in a jiffy if you have the 'unniappa chatti' and some dosa batter in hand.

Ingredients:

For Batter:

1/4 cup urad dal

1/2 cup white rice

1/4 cup boiled rice

salt to taste

For tempering:

1 tbsp coconut oil

1/4 tsp mustard seeds

1/2 tsp urad dal

1 onion chopped

4 green chillies chopped

1 sprig curry leaves

1/4 tsp asafoetida powder

Oil for frying paniyarams

Method:

1. Soak the ingredients for batter for more than 4 hours.

2. Prepare dosa batter by grinding the ingredients and adding salt to taste.

3.Heat oil in a pan add mustard seeds. Let it splutter.

4.Add urad dal. Add onion,green chillies and curry leaves.Saute for 5 minutes.

5.Add asafoetida powder.Switch off the flame and let it cool.

6.Add the mixture to the batter once it is reaches room temperature.

7.Heat oil in kuzhiyappa chatti. Pour the batter into it and cook till done.Serve hot with chutney.

Brinjal Curry

2009-09-26T19:53:00.000-07:00

This particular brinjal curry goes well with rice.

Ingredients:

250 gm brinjal cut into cubes

1 onion chopped

1 tomato chopped

1 tsp ginger chopped

2 green chillies slit

1 sprig curry leaves

1/2 tsp chily powder

2 tsp coriander powder

1 pinch turmeric powder

2 tsp tamarind paste

1 cup thin coconut milk

1/2 cup thick coconut milk

2 tbsp coconut oil

1/2 tsp mustard seeds

salt to taste

Method:

1.Soak the brinjal cubes in some turmeric water for 5 to 10 minutes. Rinse and wipe dry.

2.Heat oil in a pan and add mustard seeds. Let it splutter.

3.Add onion,ginger,green chillies and curry leaves. Saute well for 5 minutes.

4.Add the brinjal cubes. Cover and cook on low flame for 5 minutes.

5.Add turmeric powder,chilly powder and coriander powder.Saute well for 1 minute.

6.Add tomato and salt.

7.Add tamarind paste. Mix well and add the thin coconut milk. Cook for 3 minutes.

8.Add the thick coconut milk.Switch off the flame. Serve with rice.

Mushroom Alfredo

2009-09-15T18:59:00.000-07:00

We like to have seafood afredo when eating out at Olive garden. Amma tried making Alfredo sauce with mushroom and chicken.It closely resembled the alfredo sauce we get at Italian restaurants.

Alfredo sauce is creamy white sauce made with cheese and melted butter. This sauce is served over cooked pasta.

Ingredients:

8 oz pasta

250 gm mushroom

250 gm boneless chicken

2 tbsp butter

6 cloves garlic

2 cups milk

4 oz parmesan cheese

1 pinch basil

1 pinch oregano

2 tbsp flour

salt to taste

1 tsp pepper

1 tsp cooking oil

Method:

1.Heat water in a big pan. When the water boils add salt and 1 tsp oil.Add the pasta and cook for around 15 minutes or until pasta is cooked through.Drain the water and keep the pasta aside.

2.Heat butter in a pan and add chopped garlic. Add chicken and saute for 7 minutes.

3.Add mushroom and saute for 4 minutes.

4.Add one and a half cup milk and cook.

5.Mix the flour to the remaining half cup of cold milk and pour the milk into the pan.

6.Add parmesan cheese,oregano and basil. Saute well till the sauce thickens.

7.When the sauce reaches the desired consistency add salt and pepper to taste.Switch off the flame.

8.Serve the Alfredo sauce over cooked pasta.

Avial

2009-09-15T18:29:00.000-07:00

Avial is an integral part of Sadhya in Kerala. Its a medly of vegetables and provides all essential nutrients.

Ingredients:

1 cup white pumpkin (Kumblanga)

1 cup pumpkin (mathanga)

1 cup yam (chena)

1 cup raw plantain (nenthra kaaya)

1 cup carrot

1/4 cup beans

1 cup drumstick (muringa kaaya)

1 cup yogurt or 1 small green mango

1/4 tsp turmeric powder

4 green chillies center split

1 sprig curry leaves

salt to taste

2 tbsp coconut oil

To grind:

2 cup coconut

1 tsp jeera

4 green chillies

1 spring curry leaves

Method:

1. Cut all vegetables into finger thin long slices.

2.Add the vegetables to the cooking pan and add half cup of water,turmeric powder,salt,curry leaves and green chillies.Close the pan with a lid and cook on low flame.

3.Coarsely grind the ingredients under 'To grind'.

4.After the vegetables are cooked add the ground paste,yogurt and coconut oil. Mix well and switch off the flame.

PS: If you are using green mangoes in the place of yogurt add the mango slices along with vegetables in step 2.

Brinjal Upperi

2009-08-29T11:20:00.001-07:00

This is a brinjal stir fry recipe. Amma makes this upperi for kids in our family who hate to eat veggies. Try this out with bitter gourd if you have people at home who hate to eat bitter gourd.

Ingredients:

250 gm brinjal

150 gm onion

5 green chillies cut

1 sprig curry leaves

2 tbsp oil

salt to taste

Method:

1.Cut brinjal and onion into thin long slices.

2.Keep brinjal immersed in water mixed with turmeric powder and salt for 5 minutes.

3. Drain off the water from brinjal and pat dry with tissue paper or dry cloth.

4.Heat oil in a pan and add the brinjal slices.Saute on slow flame for 10 minutes till the brinjal is crisp.

5.Add onion,chillies and curry leaves.Saute for another 5 minutes.

6.Add salt and mix well.Serve.

PS: This upperi can also be made with okra(vendakka) or bitter gourd(paavakka).Make sure Okra/Brinjal/Bitter gourd is totally dry when you add it to the oil.

Dates Pradhaman

2009-08-29T10:31:00.000-07:00

Here comes an easy pradhaman from Amma for everyone planning to celebrate Onam. Not many ingredients are necessary for this paayasam and it tastes like parippu pradhaman.

Ingredients:

1 cup dates cleaned and soaked in 1 cup water

3 tbsp ghee

1 cup thick coconut milk

1 cup thin coconut milk

1/2 tsp cardamom powder

10 cashews split

Method:

1. Grind the dates along with the water.

2.Heat ghee in a pan and add the dates paste. Saute for 5 to 10 minutes till the paste becomes thick and ghee separates out.

3.Add the thin coconut milk.Cook for 5 minutes.

4.Mix the cardamom powder in the thick coconut milk and add it into the pan.

5.Switch off the flame as soon as the pradhaman starts to boil.

6.Garnish with fried cashews.

PS: Add more coconut milk if you feel that the paayasam is too thick.Add melted jaggery if you feel the paayasam isnt sweet enough.

Coconut Rice

2009-08-22T12:12:00.000-07:00

Thenga saadam or coconut rice is something that can be made in just 10 minutes if you have some leftover cooked rice at home. It doesnt require much ingredients. So if you have some guests coming home for lunch at short notice this would be the perfect rice dish to make.

Ingredients:

3 cups cooked rice

1 cup grated coconut

2 tbsp coconut oil

1 tsp mustard seeds

2 whole dried red chillies broken into pieces

2 tbsp chana dal

5 split cashews

1 sprig curry leaves

1/2 tsp asafoetida(optional)

Method:

1.Heat oil in a pan and add mustard seeds,red chillies and chana dal.

2.Stir fry till chana dal turns light brown. Add cashews and wait till it turns light brown.

3.Add curry leaves,asafoetida,coconut and cooked rice. (Add salt at this point if rice was not cooked with salt).

4.Mix well and serve.

Hummus

2009-08-21T07:02:00.000-07:00

Hummus is a Lebanese dip or spread made with chickpeas. This is very easy to prepare and very healthy too.

Ingredients:

One cup chickpeas soaked in water

4 tbsp Tahini(sesame paste)

4 cloves of garlic

4 tbsp olive oil

4 tbsp lemon juice

salt to taste

Method:

1.Add chickpeas,one cup water and salt to pressure cooker.Cook till one pressure.

2.Add the cooked chickpeas along with the remaining water in the cooker and all other ingredients to a blender and blend well.Serve with pita bread.

Isn't this an easy recipe? Hummus tastes good with all breads and fried chicken..Yummy :)

My friend Shabeena has passed me these awards. I would like to thank her for her sweet jesture.

I would like to pass these awards and tags to these lovely people.

Pad Thai

2009-07-14T19:15:00.000-07:00

Pad Thai is one of the national dishes of Thailand. It is a preparation of rice noodles with vegetables and/or meat/seafood in tangy sauce. We tasted this first at a Thai restaurant and on request the chef gave us an idea of how it is prepared. This is ammas version of Pad Thai.

Ingredients:

250 gm rice noodles

100 gm shrimp cleaned

1/2 cup small chicken pieces(cooked with salt and pepper)

1 tsp crushed chilli

1 tbsp garlic chopped

2 tbsp ground peanuts

6 tbsp tamarind sauce

6 tbsp fish sauce

50 gm jaggery

2 tbsp crushed dry prawns

2 tbsp oil

2 eggs

Method:

1. Soak noodles in hot water for 15 - 20 minutes or as per the instructions on the pack.

2.Bring tamarind,jaggery and fish sauce to boil.Keep aside when the jaggery melts.

3.Heat oil in another pan and add garlic and saute. Add shrimp and cook for 5 minutes.

4.Add the beaten eggs and cook.Add the noodles,chicken,crushed chilli and dry shrimp. Mix well.

5.Add 4 tbsp of sauce. Mix well. Add more sauce only if required.

6.Add the crushed peanuts.Saute well for5 mins.

PS: Vegetables like Mushrooms,tofu,beans,carrot etc can be added after step 3 if desired.Spring onion can be added at step 6 for garnishing.

Paneer Burji

2009-07-14T18:28:00.000-07:00

Paneer is the Indian name for cottage cheese. It can be easily made at home by curdling milk and squeezing out the water.

Paneer burji can be eaten with chappathi or rice.

Ingredients:

200 gm paneer grated

2 medium onion chopped

1 tsp cumin

2 tsp ginger garlic chopped

1 medium tomato chopped

2 green chillies chopped

1 pinch turmeric

1/2 tsp chicken masala

1/4 cup coriander leaves chopped

2 tbsp ghee or oil

salt to taste

Method:

1.Heat oil in a pan. Add cumin seeds.

2.Throw in the ginger garlic.

3.When ginger garlic turns light brown add onion,green chilly,coriander leaves and salt.

4.When onion turns light brown add turmericpowder.

5.Add paneer. Mix well and cover with lid. Allow to cook for 2 mins.

5.Add chopped tomatoes.Mix well and cook for 2 more minutes.Serve hot.

Malai Mushroom

2009-06-24T20:05:00.001-07:00

Mushroom is famous for its medicinal values. Its an excellent source of potassium and many other vitamins. This is a rich and creamy preparation of mushroom which will go well with chapathi and paratta.

Ingredients:

200 gm mushroom
1 onion chopped
1 1/2 tsp ginger garlic paste
1/4 cup cashew nut paste
2 tbsp oil
salt to taste

Powders:

1 pinch turmeric powder
1/2 tsp chilli powder
1/2 tsp jeera powder
1/2 tsp garam masala

Method:

1.Saute onion in 1 tbsp oil till onion turns light brown. Grind this cooked onion to a smooth paste and keep aside.
2.Heat oil in a pan and add ginger garlic paste and saute well.
3.Add the powders and saute till the raw smell is gone.
4.Throw in the mushrooms and saute for 5 minutes.
5.Add the onion paste and cashew paste.
6.Garnish with coriander leaves and serve.

Note: If the gravy is too thick add milk to loosen it. Using butter instead of oil and adding some cream before serving will make the curry more rich and tasty.

Pepper Chicken

2009-06-24T19:41:00.000-07:00

Pepper chicken is one of Amma's signature dishes.She has many fans who request her to make this every time they come home.

Ingredients:

1 kg chicken

3 medium onions chopped

1 cup sliced coconut(thenga kothu)- optional

1 tbsp garlic paste

1 tbsp ginger paste

2 sprigs curry leaves

2 green chillies

salt to taste

2 tbsp oil(sesame oil recommended)

Powders:

2 tbsp coriander powder
1 1/2 tbsp pepper powder
1 1/2 tbsp jeera powder

Method:

1.Heat oil in a pan.Add the coconut slices and fry till it turns golden brown.

2.Add ginger,garlic,onion,curry leaves and chilies.

3.When the onion turns light brown in colour add the powders and mix well.

4.Add the chicken and salt. Cover and cook on low flame until chicken is cooked.

5.Open the lid and simmer till all the water is evaporated. Serve hot.

Jeera Chicken

2009-06-24T18:51:00.000-07:00

I am back after a long break. This is a simple chicken preparation which can be used as an appetizer or a main dish. Only few ingredients are needed for this recipe.Its a dry preparation which will go well with rice or chappathi.

Ingredients:

1 kg chicken
3 onions chopped
1/2 tsp jeera
2 tbsp ginger garlic paste
1/4 cup coriander leaves chopped
2 tbsp oil
salt to taste

Powders:

1/2 tbsp garam masala
1 tsp chilli powder(increase according to taste)
1/4 tsp turmeric powder
1/2 tbsp coriander powder
1/2 tbsp jeera powder

Method:

1.Add 1/2 tsp jeera into hot oil. Let it splutter.
2.Add the ginger garlic paste and saute.
3.Add the onion and saute till the onion turns golden brown.
4.Add the powders and saute till the raw smell is gone.
5.Add chicken pieces and salt to the pan and cook on low flame till the chicken is cooked.There is no need to add water for cooking the chicken. Some water will come out of the chicken.
6.Once the chicken is cooked and all the water has evaporated add the coriander leaves and mix well.Serve hot.

Boli

2009-03-23T19:10:00.000-07:00

Boli is a kind of sweet chappathi. Its known by the name Holige in Karnataka and Puran poli in North India.

Ingredients:

2 cup channa dal

4 cup water

1 pinch turmericpowder

To make dough:

2 1/2 cup maida

salt to taste

1 tsp oil

To Grind:

1/2 kg cooked channa dal

½ kg sugar

1 pinch cardamom powder

1 pinch nutmeg powder

Preparation:

1.Cook the channa dal with four cups of water and 1 pinch turmeric powder.

2.Make dough with maida,salt and water similar to chappathi dough.

3.Apply oil on the dough and let it rest for 20 mins.

4.Grind the cooked channa dal with sugar,cardamom powder and nutmeg powder.

5.Make small balls of the dal mixture.

6.Make small ballsof dough and roll them a bit.Place the dal balls in middle and close the dough completely.

7.Roll the dough by using rice powder for dusting.

8.Roast the Bolis by turning both sides till done.Apply ghee and serve.

Paneer Rice

2009-03-23T17:50:00.000-07:00

Paneer is the most common form of cheese used in India. Paneer can be easily made at home by curdling heated milk with lemon juice. Paneer can be used to prepare wide variety of dishes ranging from curries to desserts.

Ingredients:

2 cup Basmathi rice washed and drained

1 Onion chopped

4 spoon chopped ginger-garlic

5 green chillies chopped

1/2 cup coriander and mint leaves chopped

3 cup water

1/2 cup milk

2 tbsp Ghee

Salt to taste

For Garnishing:

200 gm Paneer cut into small pieces and fried in ghee

1/4 cup fried onion

1/4 cup roasted cashew nut and raisins

Preparation:

1.Heat 2 tbsp ghee in a pan.

2.Add the chopped onion and stir well for 2 mins.

3.Throw in the ginger garlic and green chillies and mix well for 2 minutes.

4.Add the coriander and mint leaves and stir for some time.

5.Add the water and let it boil.

6.Add the milk and salt to taste.

7.Add the rice when the mixture boils.Stir well. .

8.Cook unti rice is done.

9.Garnish with fried onions,fried paneer,roasted cahews and raisins.

Potato Curry

2009-02-24T18:20:00.001-08:00

Amma saw this potato curry on Lakshmi Nair's cookery show. She tried it and we all liked it. This curry can be had with vellepam,Chappathi or rice.

Ingredients:

1 tsp cumin seeds

2 onions chopped

2 slit green chillies

3/4 tsp chilly powder

1 pinch turmeric powder

1 tomato chopped

2 cups thin coconut milk

4 tbsp cashew paste

salt to taste

To shallow fry:

2 potatoes cubed

1 tsp turmeric powder

salt to taste

3 tbsp oil

Preparation:

1.Marinate the potato cubes with turmeric powder and salt and keep aside for10 minutes.

2.Heat oil in a pan and fry the potatoes in the oil.

3.Remove the potatoes and keep aside.

4.To the same oil add cumin seeds.

5.Add the chopped onion and green chillies.Saute for 2 minutes.

6.Add the turmeric powder and chilly powder. Saute well.

7.Add the chopped tomatoes and mix well.

8.Mix in the coconut milk and cashew paste.

9.Add the potato into the gravy and cook till the mixture boils.

10.Garnish with coriander leaves.

Veggi Mix

2009-02-24T17:40:00.001-08:00

Veggi mix is nothing but egg burji with more vegetables than egg :) This has been the easiest way for Amma to feed us veggies. This can be eaten with chappathi or eaten as a thoran with rice.

Ingredients:

50 gm beans chopped

50 gm carrot chopped

50 gm cauliflower chopped

50 gm peas

1 tsp ginger garlic paste

2 eggs

2 tbsp ghee

salt and pepper to taste

Preparation:

1.Heat ghee in a pan and add ginger garlic paste.

2.Saute for a minute and add all the veggies except capsicum.

3.Saute for 4 minutes and add salt.

4.Add capsicum and egg.

5.Saute till egg is cooked.

6.Sprinkle freshly ground pepper and serve.

PS: As the veggies are chopped thin the total cooking time will not take more than 10 minutes. Any vegetables requiring the same amount of cooking time can be used instead of the veggies mentioned in the recipe.Ajinomotto or maggi soup cube can be substituted instead of salt.

Velleppam

2009-02-24T17:02:00.000-08:00

Velleppam and chicken stew is a delicious breakfast combo. Velleppam is lacy, soft,fluffy rice pancakes. Here goes amma's recipe.

Ingredients:

To Soak:

2 cups pachari (white rice)

2 tbsp urad dal

To Grind:

1/2 cup coconut

1 tsp yeast

2 tsp yogurt

2 tsp sugar

1/2 cup cooked rice

salt to taste

Preparation:

1. Soak the pachari and urad dal for 4 hours. Grind them to a smooth paste and keep aside.

2.Grind coconut,yeast,yogurt and salt.

3.Add cooked rice to the coconut paste and grind well.

4.Mix everything together and keep aside for 8 hours to ferment.

5.To make the appams pour some batter into appa chatti and rotate the pan.

6.Cover and cook for 1 minute.

PS : Adding coconut water instead of water while grinding will help the batter ferment quickly.

Pineapple curry

2009-01-19T19:50:00.000-08:00

Pineapple curry is one of the most common sweet curries made for traditional malayalee sadhyas.

This photo doesnt do justice to ammas pineapple curry. The bright yellow color wasnt coming up on the picture even after several tries. As I was hungry I didnt have the patience to try all the options available on my camera also. :)

Ingredients:

One cup pineapple cut into small pieces

1/4 tsp turmeric powder

1/2 tsp chilly powder

1/4 cup water

2 tsp sugar

salt

To grind:

1/2 cup coconut

1 tsp mustard seeds

2 green chillies

1/4 cup yogurt

To Temper:

1 tbsp coconut oil

1 sprig curry leaves

1/4 tsp mustard seeds

2 whole red chillies

Preparation:

1. Add turmeric powder, chilly powder and water to the pineapple and cook it.

2.Add sugar and salt to the cooked pineapple.

3.Make smooth paste of ingredients under 'To grind'.Add it to the cooked pineapple.

4.Switch off the flame when the mixture starts to boil.

5.Temper and serve.

Avocado Milk Shake

2009-01-13T19:25:00.000-08:00

Avocado has numerous health benefits. It promotes heart health and lowers cholestrol.
This is a simple but refreshing drink.
It has only 3 ingredients. Avocado, Milk and Sugar. Add avocado pulp,milk and sugar to a blender and mix well. Amount of milk and sugar can be varied depending on taste. If you like your shake to be thick reduce the amount of milk and vice versa.

Aval Upma

2008-12-10T17:19:00.000-08:00

Ingredients:

1 cup aval

1/4 cup ground nut

1 chopped onion

3 chopped green chillies

1 tbsp chopped garlic

3 tbsp chopped coriander leaves

1/2 tsp mustard seeds

1 tbsp ghee

1 pinch turmeric powder

salt to taste

Method:

1.Spray some water on the aval and keep aside for 5 minutes.

2.Add ghee to hot pan. Add mustard seeds and let it splutter.

3.Add garlic and saute till light brown.

4.Add onion,green chillies and coriander leaves.Saute for 2 minutes.

5.Add turmeric powder and saute till raw smell is gone.

6.Add aval and salt. Saute for 1 minute. Switch off the flame.

7.Garnish with roasted groundnuts and serve.

Muthira Thoran

2008-12-10T17:02:00.000-08:00

Muthira thoran is an easy to make thoran when you get into kitchen one fine day and dont find any veggie left in fridge that satisfies 'thoran makable' condition.

Ingredients:

1 cup Muthira(Horse gram)
1/4 cup chopped shallots
2 tsp chopped garlic
1/2 tbsp chilly powder
1/4 tsp mustard seeds
1 sprig curry leaves
1/4 cup grated coconut
2 tbsp coconut oil
salt to taste

Method:

1.Add muthira, 2 and half cups of water and salt into a pressure cooker and cook till 5 whistles.
2.Add oil to a hot pan.Add mustard seeds and let it splutter.
3.Add the chopped shallots,chopped garlic and curry leaves and saute till light brown colour.
4.Add the chilly powder and saute till the raw smell is gone.
5.Add coconut and saute for 1 minute.
6.Add the cooked muthira and saute for 1 minute. Switch off the flame and serve.

Ribbon Sandwich

2008-12-10T16:43:00.000-08:00

My friend Jerry had requested for recipes using bread as main ingredient. This one is for him.

Ingredients:

6 slices of bread

1 tbsp butter

4 tsp tomato ketchup

one pinch fresh ground pepper

To Grind:

1/4 cup grated coconut
1/4 cup mint leaves
1/4 cup coriander leaves
2 green chillies
1 shallot
1 tsp ginger
1/2 tsp lemon juice
salt to taste

Method:

1.Grind the ingredients and add 1/2 tbsp butter to it.Mix well.Keep aside.

2.Add 1/2 tbsp butter and pepper to tomato ketchup and mixwell.

3.Make sandwich with red sauce and green sauce as shown in the pic.

Chicken spring roll

2008-11-20T15:19:00.000-08:00

Spring roll is everyones favourite finger food. Spring roll pastry can be found in frozen foods section in supermarkets. Any type of filling can go into the pastry. The spring rolls can then be frozen and fried just before serving.

Ingredients:

250 gram boneless chicken

1 onion chopped

1 tbsp ginger garlic paste

2 green chillies chopped

1 tbsp soya sauce

1 tsp pepper powder

1 egg white beaten

1/4 cup bread crumbs

5 spring roll pastry sheets

salt to taste

oil to fry

Method:

1.Cook the chicken with pepper powder and salt.Chop the cooked chicken to small pieces.

2.Add 1 tbsp oil to a pan and fry the onions,ginger garlic paste and green chillies.

3.Add the cooked chicken and soya sauce.

4.Mix well and switch off the flame.

5.Fill the spring roll pastry sheets with the filling.

6.Dip it in egg white and bread crumbs.Deep fry in oil till golden brown.

7.After filling the pastry with chicken mixture it can also be shallow fried with very little amount of oil.

Mani Puttu

2008-11-20T15:01:00.000-08:00

Ingredients:

1 cup rice flour
1/2 cup grated coconut
1/2 tsp ghee
1 1/2 cups water
1 tbsp sugar
salt to taste

For Syrup :

1/2 cup thick coconut milk
4 tbsp sugar
2 cardamoms crushed
1/2 tsp cumin seeds crushed
1 shallot crushed

Method:

1.Add ghee,sugar and salt to water and bring it to boil.
2.Add rice flour and grated coconut to the boiling water and mix well on low flame for 30 seconds.Switch off the flame.
3.Make small balls out of the dough and steam them.
4.To make the syrup mix the ingredients under 'For Syrup'.
5.Mix the steamed mani puttu with the syrup and serve.

Beef Varutharachathu

2008-11-03T15:36:00.000-08:00

Amma made this varutharacha beef curry and puttu for my friend Noora. Preparing this curry may take more time than the normal meat curries.But the results are worth the effort spent.

Ingredients:

1/2 kilo beef

To marinate:

1 onion sliced

1/4 cup coconut sliced

1 tsp chopped ginger

1 tsp chopped garlic

1 tbsp chilly powder

1 1/2 tbsp coriander powder

1/4 tsp turmeric powder

1/2 tsp meat masala powder

3 green chillies split open lengthwise

salt to taste

To roast and grind:

1/2 cup grated coconut

one shallot chopped

1 tsp chopped ginger
1 tsp chopped garlic

1/2 tbsp fennel seeds

1 sprig curry leaves

1 tbsp coconut oil

To temper:

1 tbsp coconut oil

4 shallots chopped

1 spring curry leaves

Preparation:

1.Marinate the beef with the ingredients mentioned under 'To marinate' and keep aside for 30 minutes.

2.Add half cup water to the beef and pressure cook till 3 whistles.

3.Add coconut oil to a pan and roast the coconut and rest of the ingredients mentioned under 'To roast and powder' till coconut turns brown.Grind it to a smooth paste.

4.Add the paste to the cooked beef and mix well.Switch off the flame when the curry starts to boil.

5.Temper the curry with fried shallots and curry leaves.

Fish Bajji

2008-10-29T16:45:00.000-07:00

Amma made this crunchy fish bajji this weekend. Its a very good tea time snack.It can also be served as starters during parties.

Ingredients:

250 gm King fish sliced thin

oil to fy

To Marinate:

1 tsp pepper powder

juice of one lime

salt to taste

For Batter:

1 cup besan(kadala maavu)

2 tbsp rice flour

1 tbsp ginger-garlic paste

1/4 cup chopped coriander and mint leaves

1/4 tsp ajwain(ayamodakam)

1/2 tsp chilly powder

1 pinch of baking soda

1 pinch asafoetida(kayam)

salt to taste

Method:

1.Marinate the slices of fish with the above mentioned ingredients and keep aside for 30 minutes.

2.Make a thick batter with the above mentioned ingredients and enough water.

3.Dip the fish slices in the batter and deep fry till done.

Kaalan

2008-10-29T16:02:00.000-07:00

Kaalan is a keralite vegetarian curry which is a must have dish in sadhya. Its a sour tasting curry made with yogurt,coconut and plantain/yam.

Ingredients:

To Cook:

250 gms of yam and plantain (skin peeled) cut into square pieces
1 tsp pepper powder
1/4 tsp turmeric powder
curry leaves
salt to taste

To Grind:

1 cup grated coconut
1/2 tbsp cumin seeds
3 green chillies
1 cup yogurt

To Temper:

2 tbsp coconut oil
2 whole red chillies
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds(uluva)
curry leaves

Method:

1.Cook the vegetables with 3/4 cup of water and pepper,turmeric,curry leaves and salt.
2.Make a smooth paste of the ingredients to be ground.
3.Add the ground paste to the cooked vegetables.Switch off the flame when the mixture starts to boil.
4.Temper with the ingredients mentioned.

Apple Pickle

2008-10-27T17:47:00.000-07:00

We took amma to a farm for apple picking one evening. Apple picking was fun; but when we returned home and tasted the apples it was sour. We were sure we wouldnt be able to finish it.Ammas innovative skills came to our rescue once again.Next day when we returned back from work we were in for a surprise.She had prepared apple pickle.Though it sounded odd at first we loved it when we tasted it.

Ingredients:

2 medium apples
1 tbsp chopped ginger
1 tbsp chopped green chillies
1 tbsp chopped curry leaves
4 tbsp chilly powder
1 tbsp asafoetida(kayam)
1/2 tsp fenugreek powder(dry roasted and powdered)
4 tbsp vinegar
4 tbsp oil
1 tbsp sugar
salt to taste

Method:

1.Cut apple into small pieces.Apply salt to the pieces and keep aside for 30 minutes.
2.Heat oil in a pan and add ginger,green chillies,curry leaves and saute till golden brown.
3.Add chilly powder and saute on low flame.
4.Add asafoetida and fenugreek powder.
5.Add vinegar,salt and sugar.
6.When the mixture boils switch off the flame and add apples.Mix well.

Gobi Manchurian

2008-10-27T17:17:00.000-07:00

Gobi Manchurian is a Chinese-Indian dish thats very popular. Amma had made this for the Diwali potluck at Vishwa's house. It was a hit among our friends.

Ingredients:

250 gm Cauliflower florets

1 onion cut into cubes
1capsicum cut into cubes

4 tbsp tomato ketchup

1 tbsp oil

To Marinate :

1/2 tbsp chilly powder

1 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tbsp garam masala powder

3 tbsp tomato ketchup

1 tbsp soya sauce

2 tbsp ginger garlic paste

3 tbsp maida/all purpose flour

1 tbsp corn flour

1 egg

salt to taste

Method:

1.Marinate the cauliflower with the ingredients to marinate and keep aside for 30 minutes.
2.Deep fry cauliflower florets in oil.

3.Heat 1 tbsp oil in a pan and saute the onion and capsicum for 1 minute.

4.Add the tomato ketchup and fried cauliflower florets and mix well.

Chettinad Fish Curry

2008-10-27T16:13:00.000-07:00

Chettinad cuisine is the cuisine of Chettinad region of Tamil Nadu. Chettinad non-veg dishes are usually hot and are flavored with freshly ground spices.

Ingredients:

350 gm fish

10 shallots cut into half

5 garlics cut into half

4 whole green chillies

2 sprig curry leaves

2 tbsp coriander powder

1 tbsp chilly powder

1/4 tsp turmeric powder

1/2 tbsp fennel and fenugreek powder(dry roasted and powdered)

1/2 cup tamarind juice

1/2 cup tomato puree

2 tbsp coconut oil

salt to taste

Method:

1. Heat oil in a pan and add the shallots,garlic and green chillies and saute till light brown.

2.Add coriander powder,turmeric powder and chilly powder and saute till the raw smell is gone.

3.Add the tamarind juice,tomato puree and boil.Add half cup water and let it boil.4.Add salt,fish and cook.
5.Add fennel seed and fenugreek powder when fish is cooked.
6.Add curry leaves.
7.Temper with fried shallots and curry leaves if required.

Paneer Mutter

2008-10-25T18:44:00.000-07:00

Paneer/Cottage cheese is a protein rich food. There is a wide variety of popular dishes in India using Paneer as the main ingredient.

Ingredients:

150 gm paneer
1/2 cup peas/mutter
1 tbsp ginger-garlic paste
6 green chillies split lenghtwise
1/4 cup chopped coriander + pudina leaves
1 tbsp kasuri methi
1 onion
4 tbsp cashew paste
1 cup milk
3 tbsp ghee or oil
salt to taste

Method:

1.Saute onion in 1 tbsp ghee and grind it to make a smooth paste.
2.Cut paneer into small cubes and shallow fry in ghee and keep aside.
3.Heat remaining ghee in a pan and saute the ginger garlic paste till it turns golden brown.
4.Add kasuri methi and saute.
5.Add coriander,pudina,green chillies and saute well.
6.Add the onion paste and saute.
7.Add cooked green peas and heat with the lid on for 2 minutes on medium flame.
8.Add the cashew paste,milk and salt.Let it boil.
9.Add paneer and switch off the flame when the curry begins to boil.

PS:Add more milk to loosen the gravy if required.

Beetroot Pachadi

2008-10-25T18:12:00.000-07:00

Beetroot is well known for its medicinal values. It has been proven to be effective in lowering blood pressure and is a good laxative too.

Ingredients:

1/2 cup grated beetroot

1/2 cup yogurt

4 chopped green chillies

1 whole red chilly(optional)

curry leaves

1/2 tsp cumin seed

1/4 tsp mustard seed

2 tbsp coconut oil

salt to taste

Method:

1.Add coconut oil to a pan.Add the whole red chilly,mustard seeds and cumin seeds.

2.Add the chopped green chillies and saute.

3.Add the beetroot and salt.Let it cook for about 3 to 4 minutes or till the beetroot is well cooked.

4.Switch off the flame and add the yogurt.Mix well.

PS:Add more yogurt to loosen the pachadi if required.

Wheat Upma

2008-10-25T17:31:00.000-07:00

Cracked wheat upma is another quick fix breakfast item. Cracked wheat is very nutritious and is a good source of fiber.

Hareena chechi had asked amma for the recipe of wheat upma. Here goes amma's recipe.

Ingredients:

1 cup cracked wheat
1 onion chopped
1/4 cup grated coconut
4 green chillies chopped
1/4 tsp mustard seeds
10 cashews split (optional)
1 tbsp urad dal (optional)
2 tbsp ghee or oil
curry leaves
salt to taste

Method:

1.Add the cracked wheat,2 cups of water and salt to a pressure cooker and cook till 1 whistle.
2.In a pan add the ghee and add the mustard seeds.Let it splutter.
3.Add the urad dal,cashews and saute till golden brown.
4.Add the onion,green chillies,curry leaves and saute well.
5.Add coconut and saute for one minute.
6.Add the cooked wheat and mix well for one minute on low flame.Switch off the flame.

PS: For making upma more nutritious add grated carrot and green peas at the stage when onion is added.

Chemeen Achar

2008-10-24T17:19:00.000-07:00

When I return to college after long vacations my bags used to be loaded with chemmeen achar. I would carry it all the way from Abu Dhabi to Salem to see it vanishing in front of my eyes in just seconds after reaching hostel.

Amma doesnt add fenugreek to fish pickles.Instead she adds tamarind paste to it.This makes her chemmeen achar unique and the best.

Ingredients:

1/2 kg prawns cleaned
25 cloves of garlic cut into half
3 tbsp chopped ginger
8 chopped green chillies
2 tbsp chopped curry leaves
1 tbsp Asafoetida(kaayam)
3 tbsp chilly powder
1/4 tsp turmeric powder
1/4 cup tamarind pulp
1/4 cup vinegar
4 tbsp lime juice
6 tbsp oil
salt to taste

Method:

1.Marinate the prawns with 1 tbsp chilly powder,1 pinch turmeric powder,1/4 tbsp asafoetida,lime juice and salt.Keep aside for 30 minutes.
2.Fry the marinated prawns in oil and keep aside.
3.Add oil to a pan and saute ginger,green chillies and curry leaves till they are crispy.
4.Add the garlic and saute for 1 minute on low fire.
5.Add chilly powder,turmeric powder,asafoetida and mix well.Add the tamarind paste.
6.Add the vinegar, salt and let it boil.Add the fried prawns and swith off the flame when the mixture starts to boil.

PS: Please adjust the amount of chilly powder according to your taste.

Aval Vilayichathu

2008-10-24T16:32:00.000-07:00

Aval/Poha/Beaten rice caremelised in jaggery is a delicious and easy to make sweet. Avil Vilayichathu is served as prasadam in temples.

Ingredients:

1 cup Aval

1/4 cup jaggery

1 banana chopped

1 tbsp ghee

1/4 tsp cumin powder

1/4 tsp cardamom powder

1/4 cup grated coconut

4 tbsp water

Method:

1.Add ghee,jaggery and water to a pan and melt the jaggery.

2.Add banana and saute.Add coconut and saute well.

3.Add aval and mix well.Switch off the flame.

4.Add the cumin powder and cardamom powder.

Wheat Dosa

2008-10-23T20:19:00.000-07:00

This is another quick and easy to prepare breakfast item.Batter for this dosa can be prepared just before making it.

Ingredients:

1 cup Wheat flour

1 chopped onion

3 chopped green chillies

1tbsp chopped curry leaves

1 tbsp chopped ginger

1/2 tsp chilly powder

1/2 tsp asafoetida

1/4 tsp mustard seeds

1 tbsp ghee

salt to taste

Method:

1.Add ghee to a pan and add mustard seeds.Let it splutter.

2.Add the onion,ginger,green chillies and curry leaves and saute till golden brown.

3.Add the chilly powder and asafoetida.

4.Switch off the flame and add this mixture to wheat flour.

5.Add water to the flour and make dosa batter.

6.Make dosas with the batter.

Upma

2008-10-23T19:21:00.000-07:00

Breakfast is the most important meal of the day. Upma is a quick and easy to make South Indian breakfast.

Ingredients:

1 cup rava

1 onion chopped

1 small carrot chopped(optional)

6 green chillies chopped

curry leaves

2 tbsp coriander leaves chopped

1 tbsp chopped ginger

3 tbsp ghee

12 pieces of broken cashew nut(optional)

1 spoon urad dal(optional)

2 whole red chillies(optional)

1/4 tsp mustard seeds

1/4 tbsp sugar

1 1/2 cups of water

salt to taste

Method:

1.Heat ghee in a pan and add the whole red chillies,mustard seeds,cashew and urad dal.Saute till dal becomes light brown.

2.Add onion,ginger,coriander leaves,green chillies,curry leaves ,carrot and saute for 1 minute.

3.Add rava and saute for 3 minutes.

4.Mix salt and sugar in the water and boil it separately.

5.Add the hot water to the rava and mix well until upma becomes dry.

Ulli Chammanthi

2008-10-22T19:51:00.000-07:00

Amma makes this ulli-thakkali chammanthi for idli. This can be be made easily and quickly with ingredients that will always be available in your kitchen.

Ingredients:

2 onion chopped
1 tomato chopped
1 tsp chilly powder
2 tbsp coconut oil
salt to taste

Method :

1.Heat 1 tsp oil in a pan and add the chopped onions and salt.Saute well for 3 minutes.
2.Add chilly powder and saute on low flame.
3.Add tomato and saute till it becomes paste.
4.Grind the mixture to a smooth paste in a mixer and add the remaining oil to the top.

Vendakka/Okra Fry

2008-10-22T17:23:00.000-07:00

Vendakka and kaipakka were the most hated vegetables until amma tried this innovative and easy way of making it. This is a must try for bachelors.

Ingredients:

150 gm vendakka/okra
1 sliced onion
5 center slit open lengthwise
1 tbsp curry leaves
2 tbsp coconut oil
salt to taste

Method:

1.Clean the Okra wipe it dry before slicing it.This will ensure that okra wont turn sticky.

2.Heat coconut oil in a pan and add sliced okra to it.Saute on low flame for around 10 minutes.

3.Add onion,green chillies and curry leaves and saute for 3 minutes.

4.Add salt,mix well and switch off the flame.

Parippu Curry

2008-10-22T17:00:00.000-07:00

Our bachelor friends requested for more bachelor friendly recipes to be posted on our blog.
These easy to make curries are dedicated to GP and Abijith.

Ingredients:

1/2 cup toor dal
1 onion chopped
5 green chillies chopped
1 tomato chopped
2 tbsp chopped coriander leaves
1 tsbp curry leaves
1 pinch turmeric powder
1/2 tsp mustard seeds
2 tbsp coconut oil
salt to taste

Method:

1.Add cleaned dal,turmeric powder,salt and 1 1/2 cups of water into a pressure cooker and cook till one whistle.
2.Heat oil in a pan and add the mustard seeds. Let it splutter.
3.Add the onion,green chillies,curry leaves and coriander leaves and saute till light brown.
4.Add chopped tomato and saute for one minute.
5.Add the cooked dal into the pan and mix well.Switch off the flame after 2 minutes.

Butter Chicken

2008-10-21T16:48:00.000-07:00

Butter Chicken is ammas signature dish. She had participated in 'Gulf Pachaka Rani' on Kairali tv and won first place for this dish.

Ingredients:

1/2 kg chicken
2 onions chopped
1 tomato
2 tsp ginger garlic paste
1 1/2 tsp chilly powder
1/4 tsp turmeric powder
20 cashew nuts
1 tsp kasuri methi
1/2 cup cream(milk)
3 tbsp butter
salt to taste

Method:

1.Marinate the chicken pieces with 1 tsp ginger garlic paste,3/4 tsp chilly powder,1 pinch turmeric powder and salt.Keep aside for 30 minutes.

2.Place tomato in boiling water.Peel it and grind to smooth paste.

3.Add 1 tbsp butter to a pan and saute the onions for around 3 minutes.When it cools down grind it to smooth paste.

4.Grind the cashews and make a paste by adding the cream.

5. Fry the chicken in 1 tbsp butter till half done.

6.In a pan add 1 tbsp butter and add 1 tsp ginger garlic paste and saute.

7.Add the remaining turmeric powder,chilly powder and saute.

8.Add the onion paste to it and mix well.

9.Add the tomato puree.

10.Add the fried chicken,close the lid and cook for 5 minutes.

11.Add cashew paste and kasuri methi.

PS: If the gravy is too thick add some milk to loosen it.

Brinjal fry

2008-10-21T16:26:00.000-07:00

Brinjal fry is a substitute for fish fry on our veggie mondays. Its easy to make and tasty too.

Ingredients:

1 brinjal cleaned and sliced

oil to shallow fry

To Marinate:

1 tsp chilly powder

1 pinch turmeric powder

1/4 tsp pepper powder

1 pinch asafoetida

1 tsp lime juice

salt to taste

Method:

1.Marinate the brinjal slices.

2.Shallow fry the slices.

Pork Ularthiyathu

2008-10-21T15:41:00.000-07:00

Yummiest pork fry is made in christian households of Kerala during Christmas. They serve it as an appetizer or with rice. Amma learned this recipe from a christian friend of hers.

Ingredients:

1/2 kg pork cut into medium sized pieces
1 plantain(nenthra kaaya) cut into medium pieces
1 chopped onion
4 green chillies slit open lengthwise
1/4 cup grated coconut
1/4 tsp fennel seeds(perumjeerakam)
4 cloves of garlic
2 tsp chopped ginger
1 sprig curry leaves
2 tbsp oil
salt to taste

Powders:

1 tsp chilly powder
1 1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp meat masala

Method:

1. Dry roast the powders.
2.Add pork,powders,1 tsp chopped ginger,2 chopped garlic,curry leaves,salt and 1/4 cup water into pressure cooker and mix well.Cook for 2 whistles.
3.After the pork cools down drain off the excess fat.
4.Add the plantain into the pork and cook it.
5.In a pan add 1 tbsp oil and saute grated coconut,fennel seeds,curry leaves,1 tsp chopped ginger,2 chopped garlic till golden brown.Coarsely grind this mixture.Keep aside.
6.Add 1 tbsp oil in pan and saute the chopped onion,green chillies and curry leaves.
7.Add pork to the pan and saute till it becomes dry.
8.Add coconut mixture to the pan and mix well.

Crumbed Fish

2008-10-20T20:29:00.000-07:00

This was another starter that amma prepared for the dinner party. This is also an easy to make appetizer and goes well with mayonnaise.

Ingredients:

6 pieces of king fish

one egg white

2 spoons all purpose flour/maida

1/2 cup bread crumbs

oil to fry

To marinate:

1 spoon mustard powder
1 spoon lime juice
1/4 spoon pepper
salt to taste

Method:

1.Marinate the fish with mustard powder,lime juice,pepper and salt.

2.Sprinkle the maida on the marinated fish.

3.Dip the fish in beaten egg white and coat with bread crumbs.

4.Fry in oil on medium flame till golden brown.

Beer Battered Fried Prawns

2008-10-20T20:23:00.000-07:00

We had a dinner party at home recently for our collegues. Amma made this Beer battered shrimp fry as a starter. Everyone at the party loved this crispy treat.This is a very easy to make appetizer.

Ingredients:

250 grams prawns
2 spoon lime juice
2 spoon pepper powder
salt to taste
oil to fry

For Batter:

1 cup all purpose flour/maida
beer

Method:

1.Marinate the cleaned prawns with salt,pepper and lime juice and keep aside for 30 minutes.
2.Prepare thick batter with flour and beer.
3. Dip the prawns in the batter and deep fry in oil.

Kappa

2008-10-20T19:30:00.000-07:00

Kappa and fish curry is another mallu favorite.The best part about this combo is that it can be eaten at breakfast,lunch or dinner. This combo has found its way from poor man's hut to five star hotels now.The best tasting kappa and fish curry can be tasted at toddy shops in kerala.

Ingredients:

1/2 kilo cleaned and cut kappa/yucca/tapioca

1 pinch turmeric powder

salt to taste

1 spoon coconut oil

To Grind:

1/2 cup grated coconut
1/4 spoon cumin seeds
5 green chillies
1 sprig curry leaf

Method:

1.Cook kappa with turmeric powder,one cup water and salt.

2.Make a coarse paste of the ingredients to grind.

3.Add the paste to the cooked kappa and mix well.

4.Add coconut oil to the kappa.

Chicken Cutlet

2008-10-19T18:50:00.000-07:00

Meat cutlet is the most common appetizer you get for parties in Kerala.Cutlet patties can be prepared beforehand ,stored in fridge and fried just before serving.

Ingredients:

1 boiled and mashed potato

2 onions sliced

2 spoons ginger garlic paste

2 spoons chopped coriander leaves

chopped curry leaves

2 chopped green chillies

1/2 spoon fennel seeds(perumjeerakam)

1 spoon soya sauce

salt to taste

To cook and mince:

250 gm chicken

1/2 spoon pepper powder

Salt to taste

To fry:

Beaten egg whites(2 eggs)

1 cup bread crumbs

Oil for frying

Powders:

2 spoons coriander powder

3/4 spoon chilly powder

1/4 spoon turmeric powder

1/2 spoon chicken masala

To cook and mince:

250 gm chicken

1/2 spoon pepperpowder

Salt to taste

Method:

1. Add the pepper and salt to chicken.Cook and mince it.

2.In a pan add 2 spoons of oil.Add fennel seeds to it.

3.Add onion,ginger garlic paste,green chillies,curry leaves,coriander leaves and saute till golden brown.

4.Add the powders and saute.

5.Add soya sauce and salt.

6.Add the minced meat and mashed potatos and mix for 2 minutes.

7.Swith off the flame and let the mixture cool.

8.Make desired shapes with the mixture,dip it in beaten egg whites, roll in the bread crumbs and fry till golden brown.

Puliyogare(Tamarind Rice)

2008-10-16T16:27:00.000-07:00

We had been for a Niagara trip this weekend. Amma made tamarind rice for the trip. My friends were all praises for the rice and that made amma happy.

Ingredients:

1 cup basmati rice/white rice

1/4 cup thick pulp extracted from tamarind

4 tbsp peanuts

1 tbsp chana dal

2 green chillies

2 whole red chillies

1/4 spoon mustard

1/4 spoon fenugreek seeds

1 tbsp curry leaves

1 pinch asafoetida

1 pinch turmeric powder

1/2 tbsp coriander powder

1/2 tbsp chilly powder

1/2 tbsp cumin powder

2 tbsp sesame seeds (roasted and powdered)

2 tbsp oil

salt to taste

Method:

1.Cook the rice.

2.Heat a pan and add oil.Add whole red chillies to the hot oil.

3.Add mustard seeds and let them splutter.Add fenugreek seeds,chana dal and peanuts and roast well.

4.Add green chillies,curry leaves,asafoetida and saute for 1 minute.

5.Add coriander powder,turmeric powder,chilly powder,cumin powder and sesame powder.

6.Add the tamarind paste and salt.Boil for 5 minutes.

7.Mix the cooked rice to the paste and serve.

PS: This paste can be prepared and stored in fridge in an air tight container for months.Mix it with cooked rice when required.

Cauliflower Curry

2008-10-16T15:42:00.000-07:00

Amma takes somavaaravratham (fasting on mondays) and so its a veggie day for us. This adds up to our monday blues and we always tell her that we are not very happy about it. So she tries to impress us with some good veg curries on monday just to lift up our moods.She made this cauliflower curry this monday and believe me we ended up having a happy lunch that day.

This curry goes well with chappathi and rice.

Ingredients:

250 gm cauliflower florets
1 small potato cubed
1 onion cubed
1 tomato cubed
1 tsp ginger garlic paste
1 tbsp curry leaves
1 tsp chilly powder
1/4 tsp turmeric powder
1/2 cup thick coconut milk
1 1/2 cup thin coconut milk
2 tbsp coconut oil
salt to taste

Method:

1.Saute cauliflower and potato in 1 spoon of oil on low flame for 5 minutes.
2.In another pan add oil and saute ginger garlic paste. Add onion and curry leaves and saute till golden brown.
3.Add chilly powder and turmeric powder and saute for one minute on low flame.
4.Add the cauliflower and potato and mix well.
5.Add the tomato and the thin coconut milk.
6.Add salt and close the lid and let it cook for 2 minutes.
7.Add the thick coconut milk and switch off the flame.
8.Temper with fried shallots and curry leaves.(optional)

Kadala Curry

2008-10-14T19:55:00.002-07:00

Puttu and kadala curry is all time favorite breakfast combo for malayalees.My hubby is a puttu fan and can have it for breakfast everyday.

My friend GP had requested for kadala curry recipe. Amma suggested to post simplest recipe for him because he is a bachelor. Will post the varutharacha kadala curry soon.

Ingredients:

1 cup kadala soaked overnight

2 tbsp coconut oil

1 tbspcurry leaves

1/2 tsp mustard seeds

salt to taste

To be chopped:

1 onion

3 cloves garlic
1 inch piece of ginger
2 tbsp coriander leaves (optional)

1 tomato

Powders:

1 tsp chilly powder

1 1/2 tsp coriander

1/4 tsp turmeric

1/2 tsp garam masala powder

Preparation:

1. Add the soaked kadala, 2 cups of water and salt to a pressure cooker and cook till 4 to 5 whistles.

2.In a pan add the coconut oil.Add the mustard seeds and let it splutter.

3.Add the curry leaves and chopped ingredients (except the tomato) and saute till golden brown.

4.Add the powders and fry for 1 minute on low flame.

5.Add the tomato and saute till it turns to paste.

6.Add the kadala and let it cook in the masala for 3 minutes.

Neymeen thengapaal curry

2008-10-13T12:53:00.000-07:00

This fish curry is not very simple to make.But the result is worth all the efforts spent on preparing it.It goes very well with rice,chappathi and kappa.

Ingredients:

half kg kingfish/neymeen

1 onion chopped

1 inch ginger chopped

4 center split green chilles

1 tbsp curry leaves

1 tomato

1/2 cup thick coconut milk(onnampaal)

2 cup thin coconut milk(randampaal)

4 or 5 pieces kudampuli

1 tbsp coconut oil

salt to taste

To grind:

2 cups grated coconut
1 tbsp chilly powder
1 tbsp coriander powder
1/4 tbsp tumeric powder
1/2 tbsp fennel seeds(perumjeerakam)

To temper:

4 to 6 shallots chopped

1 tbsp curry leaves

1 tbsp coconut oil

Preparation:

1.Add coconut oil in a pan and saute onion,ginger,green chilly and curry leaves till onion turns golden brown.

2.Add chopped tomato,kudampuli and salt and saute till tomato turns to paste.

3.Add the ground paste and add the thin coconut milk.Bring the mixture to boil.

4.Add the fish to the gravy and let it cook.

5.Add the thick coconut milk and switch off the flame.

6.Temper with fried shallots and curry leaves.

Pazham Pori

2008-10-13T12:11:00.000-07:00

Pazham pori/Banana fritters is a very popular snack item of Kerala. You can get them even in the smallest tea shops on the streets. Pazham poris taste the best when the plantain is very ripe.

Ingredients:

One ripe plantain cut into 8 pieces
Oil for deep frying

For batter:
3/4 th cup of all purpose flour
2 pinches of turmeric powder
3 spoon sugar

Preparation:

1.Prepare thick batter by mixing the ingredients with water.
2.Dip the plantain pieces in the batter and fry.

PS: Adding one or two spoons of rice flour to the batter will make the pazham poris more crispy.

Cherupayar Thoran

2008-10-10T20:51:00.000-07:00

Sprouts are very rich in nutrients. Mung bean sprouts can be prepared by soaking mung beans in water for 12 hours and then placing the mung beans wrapped in wet towel for another 12 hours.

Ingredients:

1/2 cup green gram soaked in water the previous day
1/4 cup coconut
8 shallots
3 cloves garlic
4 whole red chillies chopped
1 stem curry leaves
1/4 spoon mustard
2 spoons coconut oil
salt to taste

Preparation:

Add 1/4 cup water and salt to green gram. Cook for 5 minutes.
Add oil to a pan. Add mustard to hot oil.
Add shallots,garlic,red chillies and curry leaves and saute for 2 minutes.
Add the cooked green gram and mix well.
Add the grated coconut and stir well for 1 minute and switch off the flame.

Dal Palak

2008-10-10T20:04:00.000-07:00

Green leafy vegetables are good sources of many vitamins and minerals.They are also a good source of fiber.Spinach/Palak is rich in vitamin A, C, iron and calcium.

Ingredients:

1/2 cup moong dal(cherupayar parippu)

1 cup chopped palak(spinach)

one onion cut into 8 pieces

one tomato cut into 8 pieces

3 cloves of garlic

6 green chillies

1/4 tsp turmeric powder

To grind:

1/2 cup grated coconut

1/2 tsp cumin

To temper:

1/4 tsp mustard

4 chopped shallots

1 tbsp curry leaves

2 whole red chillies

1 tbsp coconut oil

Preparation:

Add dal,onion,tomato,garlic,turmeric powder,green chillies into a pressure cooker. Pour one cup of water and cook till one whistle. Switch off the flame and keep aside for 5 minutes.

Grind the coconut and cumin to smooth paste.

Add the palak to the cooked dal and cook for two minutes.

Now add the coconut paste and stir well and switch off the flame.

Temper the curry and serve.

Beans Thoran

2008-10-10T19:30:00.000-07:00

I found a long lost friend of mine on orkut. We were friends during our school days.She was my junior at school. As we were neighbours we used to go for tuitions together.We were not in touch for around 13 years now.When we finally started chatting she asked me the recipe for my ammas beans thoran. It seems my amma had served her chapathi and beans thoran 13 years back. And she still remembers it!! What could have made amma happier than this?

Ingredients:

1 cup chopped beans
1/2 cup chopped carrot
one pinch turmeric powder
1/4 cup grated coconut
4 whole red chilly crushed
1 stem curry leaves
6 shallots chopped
2 cloved garlic chopped
2 spoon coconut oil
1/4 spoon mustard
salt to taste

Preparation:

Mix beans,carrot,turmeric powder and salt in a pan.Sprinkle some water and cook it for 3 to 5 minutes.
Pour oil into another pan and splutter the mustard seeds. Add shallots,garlic and curry leaves.Saute well till the shallots and garlic turn golden brown.
Add the crushed red chillies and saute.
Add coconut and saute for one minute.
Add the cooked beans and carrot into the pan and saute for another one minute.
Serve hot with rice or chappathis.

Unnakai

2008-10-09T17:31:00.000-07:00

Unnakai is a very delicious sweet made in malabar muslim households. During fast breaking or ifthaar unnakai is a must.

Ripe plantain is the main ingredient in this sweet. The recipe that follows is not the authentic one. This variation of the sweet was born after amma's improvisation.

Ingredients:

1.2 ripe plantains

2.half cup coconut

3.2 spoons ghee

4.half spoon cardamom powder

5.one egg white

6.bread crumbs to coat

7.oil to fry

Preparation:

1.Steam the plantain.

2.Add ghee to non stick pan. Add the coconut to hot ghee and saute it for one minute and switch off the flame.

3.Add peeled-cooked-mashed plantain and cardamom powder. If the plantain is not sweet add sugar at this stage.

4.Make small balls of this mixture and dip it in beaten egg white and then in breadcrumbs and fry in hot oil till golden brown.

Paal Paayasam

2008-10-09T16:54:00.003-07:00

Paal paayasam is the all time favorite sweet of Kerala . It is considered so wonderful that its offered to God in temples. Ambalapuzha temple is known for the delicious paal payasam made there.

Today is Vijayadashami and Amma made Paal payasam.Recipe follows. Its as simple as 1-2-3.

Ingredients:

1.7 cups of milk
2.half cup of rice(pachari -white rice)
3.one and a half cups of sugar
4.2 spoons of butter
5.cashews fried in butter for garnishing(optional)

Preparation:

1.Place washed rice,milk,butter and sugar in a pressure cooker and bring to boil by stirring occasionally.
2.After the mixture boils place the pressure cooker lid and cook it on medium flame till one whistle.Now reduce to low flame and let it cook for 5 more minutes.
3.Shut the flame off and open the cooker after 10-15 minutes. Garnish with fried cashews and serve.

Squid Ularthiyathu

2008-10-08T20:18:00.001-07:00

Squid is known as the 'ink bottle of the sea' (kadalile mashi kuppi). Here in U.S squid can be found in most of the Greek,Italian and seafood restaurants. But here they call squid - calamari. The most popular food found here is fried calamari that resembles onion rings.

The recipe that follows is a naadan variety of squid that my amma makes.

Ingredients:

1/2 kg Squid
2 small chopped Onions
1 Tomato
3 chopped Green chilly
3 cloves Garlic chopped
1 tbsp chopped Ginger
1 tbsp Curry leaves
1 tsp Chilly powder
1 tsp Coriander powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala powder
2 tbsp Oil
Salt to taste

Preparation:

1.Heat oil in a pan.
2.Add ginger and garlic.Stir for 1 minute.
3.Add chopped onion,curry leaves and green chilly and fry till golden brown.
4.Add chilly powder,turmeric powder,coriander powder and garam masala powder. Stir for 1 minute on 'Low flame'.Do not burn the masala.
5.Drain off all water from squid. Add squid and tomato into the pan.
6.Add salt to taste. Cook for 3 minutes.

Beetroot Thoran

2008-10-08T17:09:00.003-07:00

Beetroot is well known for its medicinal values. It contains antioxidant betacyanin, which gives it the deep red color. It purifies blood and is believed to have anti-carcinogenic properties.

The most common dishes amma make using beetroot is beetroot thoran, beetroot pachadi,beetroot salad and beetroot halwa. All the items she prepares using beetroot is fairly simple and straight forward.

Ingredients:

1.Beetroot (grated) - 400 gms

2.Grated coconut - 4- 5 spoons

3.Onion (small) - 1

4.Green chilly - 4

5.Coconut oil - 1 spoon

6.Mustard -1/2 spoon

7.Curry leaves - 1 stem

8.Salt - to taste

Preparation:

1.Add mustard to hot oil and let it splutter.

2.Add chopped onion andchopped gren chilly and fry for 1 minute.

3.Add coconut and curry leaves and fry for 2minutes.

4.Add grated beetroot and salt.Cover and cook for 2 to 3 minutes.