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Saturday, 19 August 2017

Nellikka Pachadi / Gooseberry Pachadi


8 gooseberry / nellikka/ amla
2 green chillies
1/2 tsp cumin seeds
1/2 cup grated coconut
small piece of ginger
1 cup yoghurt
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
1 sprig curry leaves
salt as required
2 tsp oil

  1. Chop the gooseberries into slices and then cook it adding 1/4 cup of water and salt on a medium flame until it becomes soft and water dries up. Don't overcook the gooseberries.
  2. Grind grated coconut, green chillies, ginger and cumin seeds together to a fine paste. Add 1/2  tsp of mustard seeds to this and grind for a minute.
  3. Add this ground coconut paste, yoghurt and required salt to the cooked gooseberry and mix well.
  4. Heat oil in a small pan and splutter 1/2 tsp mustard seeds. Add fenugreek seeds, dry red chillies and curry leaves and pour this over the pachadi. Serve with rice....

Friday, 18 August 2017

Kovakka Theeyal / Ivy Gourd Cooked in a Roasted Coconut Gravy


20-25 kovakka
12-15 shallots
2 green chillies
1 cup grated coconut
10-12 black peppercorns
1/2 tsp fenugreek seeds
5 dry red chillies
1 tbsp coriander powder ( or 2 tbsp coriander seeds)
1/4-1/2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
small lemon sized tamarind
water as required
1 sprig curry leaves
1/2 tsp mustard seeds
salt to taste

  1. Wash and cut kovakka into small rounds. Soak tamarind in 1/4 cup of water and keep it aside.
  2. Heat a pan and dry roast grated coconut, peppercorns, fenugreek seeds and 3 dry red chillies till it becomes golden brown.
  3. Then reduce the flame and add kashmiri chilli powder, coriander powder and turmeric powder and mix well.
  4. Switch off the flame and allow it to cool. Then grind it to a smooth paste adding little water and keep it aside.
  5. Heat 2 tbsp oil in a thick bottomed pan and add chopped kovakka, shallots and green chillies and saute for 5-8  minutes on medium flame until the shallots turn light brown.
  6. Add ground coconut paste and tamarind extract and mix well.
  7. Add 1 1/2 cup of water and salt to this, mix well and cook it covered on low- medium flame for 10-12 minutes until the kovakka becomes soft and the gravy thickens.
  8. Heat 1 tbsp oil in another small pan and splutter mustard seeds. Add 2 dry red chillies and curry leaves and fry and pour this seasoning over the theeyal and mix well. Serve hot with rice...

Thursday, 17 August 2017

Squid / Koonthal Pasta


2 cups pasta
400-500 gm squid / koonthal, cut into round pieces
2 1/2- 3 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/4 tsp pepper powder
1 tbsp lemon juice
2 onions, thinly sliced
1 1/2 tsp ginger-garlic paste
2 green chillies, chopped
1 tomato chopped
1/2 tsp garam masala
3-4 tbsp coriander leaves, chopped
salt to taste
oil as required

  1. Boil water in a deep pan, add pasta, 1 tsp of oil and salt and cook for 8-10 minutes or according to the package instructions. Drain the pasta and keep it aside.
  2. Clean the squid and marinate it with 1 1/2-2 tsp chilli powder, 1/4 tsp turmeric powder , pepper powder , lemon juice and salt and keep it aside for 20-30 minutes. Then fry the marinated squid and keep it aside.
  3. Heat oil in a pan  and add sliced onions and saute well.
  4. Add ginger-garlic paste and green chillies and saute well till the raw smell disappears.
  5. Add chopped tomato and saute well till soft.
  6. Add 1 tsp chilli powder, 1/4 tsp turmeric powder and 1/2 tsp garam masala and mix well.
  7. Then add the fried squid and chopped coriander leaves and mix well. Adjust the salt.
  8. Add cooked pasta to this , mix well and cook covered for 5 minutes in low flame.
  9. Switch off the flame and garnish with chopped coriander leaves and serve hot..

Oreo - Tender Coconut Shake


4 oreo cookies
1 cup elaneer/ karikku/ tender coconut pulp
250 ml frozen/ chilled milk
2 tbsp sugar
2-3 dates

  1. In a blender, add tender coconut pulp, oreo cookies, chilled milk, dates and sugar and blend well until smooth.
  2. Pour the prepared shake into serving glass and serve.....

Tuesday, 15 August 2017

Tricolor Pulao


1 cup basmati rice
2 cardamoms
2 cloves
1 inch piece cinnamon
salt to taste
water as required

For Saffron/ Orange layer:

1 tomato, grind to a paste
1 tbsp grated carrot
1/2 onion, chopped
1/2 tsp ginger-garlic paste
1/2 tsp chilli powder
1/4 tsp garam masala
1 tbsp oil
salt to taste

For Green layer:

1 - 1 1/2 cup coriander leaves
3/4 cup garted coconut
3 green chillies
small piece ginger
1/4 tsp cumin seeds
lemon juice of 1 lemon
salt to taste

  1. Wash and soak the rice in water for 30 minutes. Drain the water and keep it aside.
  2. Boil 4-5 cups of water in a deep pan adding cardamom, cloves and cinnamon. Then add the drained rice and salt and cook in medium flame till done. Drain the water and divide the cooked rice into 3 portions and keep it aside.
  3. For orange / saffron layer, heat oil in a pan and saute chopped onion till soft. Add ginger-garlic paste and saute till the raw smell goes. 
  4. Add tomato paste, chilli powder, garam masala and salt and cook on high flame till the gravy thickens.
  5. Then add one portion of cooked rice and grated carrots and mix well. Switch off the flame.
  6. For green layer, grind coriander leaves, grated coconut, green chillies, lemon juice, cumin seeds and salt together to a smooth paste.
  7. Then mix this with other portion of cooked rice. You can also use spinach puree for the green layer.
  8. In a bowl/ serving plate, arrange the green rice, white rice and saffron rice like the tricolor and then serve with raita...

  • You can also layer the rice in a greased bowl - layer the green rice at the bottom of the bowl, then the white rice and finally top it with orange layer and press with a spoon. Gently invert it on the serving plate and serve...
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