Month: June 2018

Kalan Recipe

A preparation of buttermilk with thick gravy and the must on the menu for Onam

Ingredients:
1 Raw banana (the kerala nendran banana is the best if available)
6 cups Beaten, thick sour curds
200 gms Chena (jameen kand/karunaikizhangu/suvarne gadde)
1 cup Coconut
2 tsp Turmeric powder
1 tbsp Pepper powder
Salt to taste
2-3 Red chillies
2-3 Green chillies
1 tbsp Mustard seeds
1 tsp Methi seeds
few Curry leaves
Coconut oil
How to make kalan:
  • Wash and cut the vegetables into 2″ square pieces. They should be thick
  • Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
  • Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep this aside also..
  • In 1/2cup of water dissolve the pepper powder and strain it through a clean cloth. Cook the vegetables in this water with turmeric powder and salt.. When the water dries, add 1tsp ghee
  • Add the beaten sour curds to the cooked vegetables and boil, stirring occasionally, until the gravy is thickened.
  • Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring continuously.
  • Remove the gravy from flame.
  • Heat oil in a pan. When it smokes add the mustard seeds. When the mustard splutters, add the red chillies broken into halves and curry leaves and season the gravy with it

Celery Payaru Thoran Recipe

Ingredients:

 

6-8 sticks Celery chopped
1/2 cup Green moon (cherupayar) cooked to 3/4th
3/4 cup Grated coconut
1/4 Chopped onion
6-7 Green chillies chopped
2-3 Dried red chillies
Curry leaves
2 cloves Garlic
1 small piece Ginger cut into julian strips
1 tsp Mustard
1/2 tsp Cumin
1 tblsp Oil

 

How to make celery payaru thoran:

 

  • Grind the garlic and cumin together coarsely into a thick paste and keep it aside.
  • Heat oil in a pan, add mustard to it and let it splutter
  • Add to it the garlic paste and fry it for few seconds.
  • Put ginger, chopped onions, green chillies, curry leaves, red chillies and fry it.
  • Add the celery and coconut and cook it till the celery is half cooked.
  • Add the cooked cherupayar and simmer it for some time on low heat till everything is cooked.
  • Add salt to taste .
  • Serve hot.

Lady Finger Kichadi Recipe

Delicious ladyfinger cooked with curd and coconut.

Ingredients:
3 1/2 cup ladyfinger
2 cup thick curd
1/2 cup grated coconut
3 dry red chilies
1 mustard
2 springs curry leaves
2 tsp oil
salt (namak) to taste
2 green chillies
How to make lady finger kichadi:
  • Cut the lady finger in small round pieces.
  • Deep fry ladyfinger in oil till crisp.
  • Pound grated coconut; green chilies and mustard into a thick paste and keep it aside.
  • Take oil in pan and over high flame season mustard, red chilli and curry leaves.
  • Lower the flame, add curd and the ground ingredients and let it simmer for few minutes stirring continuously..
  • Add fried lady finger and salt to it and remove from flame after it boils.
  • Note: You can use Pavakkai (Bitter Gourd) instead of Ladies Finger as a variation)

Aviyal Recipe

A delightful mix of all sorts of vegetables.

Ingredients:
1/2 cup Grated coconut
5 Green chilies
1/2 tsp Cumin seeds
1cup Yam Thinly sliced into 11/2″ length pieces
1cup Cucumber Sliced lengthy into 11/2″ length pieces
1cup Snake gourd Sliced into 11/2″ length pieces
1/4cup Carrot Sliced into 11/2″ length pieces
1/2cup Long runner-beans sliced into 11/2″ length pieces
2 Drumstick cut into 2″ length pieces
Curry leaves
3 tblsp Coconut oil
1 Raw bananas sliced into 11/2″ length pieces
Raw mango pieces
1/2 tsp Turmeric powder
Salt to taste
How to make aviyal:
  • Grind coconut with green chilies and cumin seeds in paste and keep it aside.
  • Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
  • When the vegetables are cooked, add turmeric powder, salt and mix well.
  • Put bananas and mango pieces in cooked vegetables and cover the vessel.
  • When steam comes out, add the coconut paste and stir well.
  • Remove from fire and garnish it with curry leaves .

Kakarakaya Recipe

This is a recipe for bitter gourd stuffed with a tangy stuffing of onions and amchur powder

Ingredients:
7-8 pieces of bitter gourd
2 onions made into a paste
1 tsp red chili powder
Salt to taste
1/2 tsp turmeric
2 tsp amchoor powder
1 tblsp oil + Oil for deep frying
How to make kakarakaya:
  • Wash the kekarakaya and slit lengthwise.
  • Remove all the flesh from inside and make hollow.
  • Deep fry them and keep aside
  • Now in a wok heat 1 tblsp oil and put in the onion paste.
  • Once they become brownish in color add the spices and salt
  • Roast well till oil separates.
  • Fill this mixture into the kekarakayas and serve.

Kottimeera Pachadi Recipe

A South Indian recipe of making coriander chutney flavored with tamarind.

Ingredients:
2 c coriander leaves, chopped. (dhania patta)
5 red chilies (sabut laal mirch)
1/4 tsp asafetida (hing)
Medium sized ball of tamarind, free of seeds (imli)
1 tsp oil
2 tsp urad dal
1 tsp mustard seeds (rai dana)
Salt to taste
How to make kottimeera pachadi:
  • Heat oil in a pan and add asafetida, urad dal and whole red chilies in it.
  • Take them out and keep aside once they start spluttering.
  • In the same oil, fry the mustard seeds and keep them aside separately
  • Now in a mortar and pestle, beat the coriander leaves, tamarind and the fried urad dal mixture. (or grind in a mixie) to this chutney, add salt to your taste and the fried mustard seeds.
  • Store in a jar and refrigerate.

Moru Kalan Recipe

Curd is the main ingredient that goes into this curry with a dash of other spices and onions. Wonderful dish from Andhra Cusine.

Ingredients:
2 c curd
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek powder (methi powder)
1/2 tsp cumin powder (jeera powder)
A pinch of turmeric
1 small onion chopped
3 whole red chilies crushed
1 tblsp ginger garlic paste
A bunch of curry leaves
How to make moru kalan:
  • Heat oil in a pan and put in the mustard seeds.
  • Once they start spluttering, add the curry leaves and ginger garlic paste.
  • Sauté it for twoo minutes and add the chopped onion and red chilies.
  • Fry it for a few minutes and then add the dry powders.
  • Lower the heat and add the pre-beaten curd.
  • You will need to keep stirring it continuously to make sure that it does not boil.
  • Keep checking for steam and immediately remove from stove.
  • Add salt and mix well.
  • You can store it in glass jars in the refrigerator.

Mamidikaya Pulihora Recipe

A tangy new flavor of fried rice mixed with raw mango and other spices. A easy and tasty recipes from Andhra Cusine

Ingredients:
2 raw mangoes
4 c cooked rice
1 tblsp chana dal
1 tblsp urad dal
1 ts mustard seeds (rai dana)
2 whole red chilies (sabut lal mirch)
A bunch of curry leaves
1 tsp turmeric (haldi powder)
How to make mamidikaya pulihora:
  • Peel, grate or chop the raw mango and mix well with the rice.
  • Heat oil in a pan and add the lentils, mustard seeds, whole red chilies, curry leaves and turmeric powder.
  • Add the rice to this and mix well.
  • Add salt suiting to your taste and serve hot.

Panasapattu Curry Recipe

In Andhra Pradesh, raw jackfruit is called panasapattu and this is a traditional recipe with the flavors of tamarind, lentils, groundnuts and spices.

Ingredients:
1 small raw jackfruit
1 tblsp oil
1 1/2 tblsp tamarind pulp
3 green chilies, chopped
1 tsp turmeric powder
Salt to taste
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
2 whole dry red chilies
2 tsp coarsely ground ground nuts
A small bunch of curry leaves
4 cups water
How to make panasapattu curry:
  • Peel and cut the jackfruit into small cubes by rubbing oil in your hands.
  • Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.
  • In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.
  • Once they start spluttering, add tamarind paste and a little water.
  • Now add the boiled jackfruit and mix well.
  • Serve hot with steaming rice.

Nuvvula Podi Recipe

A very easy recipe for dry sesame seeds chutney which is very fast to prepare and goes very well with hot rice and ghee.

Ingredients:
1 c white sesame seeds
6 whole dry red chilies, crushed
Salt to taste.
How to make nuvvula podi:
  • Heat a heavy bottom pan and dry roast the sesame seeds.
  • After a while put in the red chilies and rast them also.
  • Take off heat and let cool.
  • Grind both the things together and mix salt and store.