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Saturday, 7 September 2019

Chakkara Kadu Manga


Ingredients:

2 half-ripened mangoes
1/4 cup powdered jaggery
4 whole dry red chillies
4 garlic cloves
1/2 tsp mustard seeds
salt to taste
1 tbsp oil

Preparation:
  1. Wash and cut the mangoes into long, thick pieces.
  2. Grind garlic with red chillies and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add chilli-garlic paste to this and stir well for few seconds.
  4. Add the mango pieces and saute for a minute. Then add 2 cups of water.
  5. When the mango is cooked, add grated jaggery and salt to taste. 
  6. Cook till the pieces are soft and the gravy thickens. Serve hot with steamed rice..
Recipe Source: Ummi Abdullah

Friday, 6 September 2019

Green Gram - Pumpkin / Cherupayar - Mathanga Erissery


Ingredients:

1 cup cherupayar / green gram
2 cups pumpkin/ mathanga, cut into cubes
1 cup grated coconut
1- 1 1/2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp cumin seeds
3 green chillies, slit
1 tsp mustard seeds
3 dry red chillies
2 sprig curry leaves
salt as required
1 tbsp oil

Preparation:
  1. Soak the green gram in water for 5 hours.
  2. Grind 3/4 cup grated coconut with cumin seeds to a smooth paste adding little water and keep it aside.
  3. In a pressure cooker, add the washed green gram and salt and cook it adding about 2 cups of water for about 2 whistles. Switch off the flame and keep it aside.
  4. Meanwhile, cook the cubed pumpkin pieces with chilli powder, turmeric powder and salt adding little water until soft.
  5. Add the ground coconut paste and slit green chillies into this and mix well.
  6. When it starts to boil, add the cooked green gram and mix well and cook for few minutes. Adjust the salt.
  7. Heat oil in another pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry well.
  8. Add 1/4 cup grated coconut to this, mix well and fry till brown. Pour this tempering to the erissery and mix well. Serve with rice...

Thursday, 5 September 2019

Rose Sarbath


Ingredients:

2 cups chilled milk
1 cup cold milk
2 tbsp rose syrup
2-3 tbsp sugar
2 tbsp basil seeds/ sabja seeds/ kaskas

Preparation:
  1. Soak the basil seeds in 1/2 cup of water for 10-15 minutes.
  2. In a blender, add milk, rose syrup and sugar and blend well.
  3. Transfer it into a jug/ bowl and add the soaked basil seeds and stir well.
  4. Pour into serving glasses and serve...

Tuesday, 3 September 2019

Scrambled Egg / Egg Bhurji


Ingredients:

3 or 4 eggs
1 big onion, chopped
1 medium tomato, chopped
3 green chillies, chopped
1/4-1/2 tsp chilli powder
1/2 tsp pepper powder
few curry leaves
1 tbsp coriander leaves, chopped
salt to taste
1 tbsp oil

Preparation:
  1. Beat eggs in a bowl adding 1/4 tsp pepper powder and salt and keep it aside.
  2. Heat oil in a pan and add chopped onion and saute for 2-3 minutes.
  3. Then add green chillies, curry leaves and tomato and saute for few minutes.
  4. Add chilli powder and remaining pepper powder and saute for 2 minutes.
  5. Now add the beaten egg and scramble it well on medium flame. Adjust the salt.
  6. Add coriander leaves and remove it from flame. Serve it hot...

Monday, 2 September 2019

Squid / Koonthal Vattichathu


Ingredients:

1/2 kg squid, cleaned
1 medium onion, sliced
1 medium tomato, chopped
2 tsp ginger-garlic paste
1 tbsp tamarind juice
3-4 tsp chilli powder
1/2 tsp turmeric powder
2 sprig curry leaves
salt to taste
2 tbsp coconut oil

Preparation:
  1. Clean and cut squid into pieces.
  2. In a kadai/ pan , add cleaned squid, sliced onion, tomato, ginger-garlic paste, tamarind juice, salt, chilli powder and turmeric powder and mix well with your hand.
  3. Cook it covered until the squid gets cooked. Then remove the lid and cook it for another 5 minutes until it gets dry.
  4. Heat coconut oil in another pan and add curry leaves. Now add the cooked squid and saute well at low-medium flame till dry... Remove from flame and serve hot...
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