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Thursday, 18 August 2016

Pavakka - Unakka Chemmeen Theeyal / Bitter Gourd And Dried Prawns Cooked in a Roasted Coconut Gravy


1 bitter gourd / pavakka/ kaipakka, chopped into pieces
50 gm unakka chemmeen / dried prawns
18-20 shallots, chopped
1 tomato, chopped
2 green chillies, chopped
2 tsp tamarind extract
1 cup grated coconut
1 tsp chilli powder
few curry leaves
salt to taste
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tsp oil

  1. Clean the dried prawns and fry in a pan for 4-5 minutes in a low flame without adding oil and keep it aside.
  2. In a pan, roast grated coconut, 3 shallots chopped and few curry leaves till brown. Then add chilli powder and mix well. 
  3. Switch off the flame and then grind it in a blender to a smooth paste adding little water and keep it aside.
  4. Cook chopped pavakka with 15-16 chopped shallots, chopped tomato, green chillies, little tamarind extract and salt adding little water.
  5. When it is cooked, add dried prawns and cook for 8-10 minutes or till done.
  6.  Then add the ground coconut paste to this and mix well. When it boils well, remove it from the flame.
  7. Heat little oil in a pan and splutter mustard seeds. Add fenugreek seeds and curry leaves and fry and pour this seasoning over the curry. Serve hot ...

Thursday, 4 August 2016

Green Apple Juice


2 green apples
3-4 tbsp sugar, or as required
1 tsp lemon juice
a pinch of salt
1 1/2 cup cold water or as required
few ice cubes

  1. Cut the apples, remove its seeds and chop them into pieces.
  2. In a blender, add the chopped apples, lemon juice, sugar and salt and blend well adding cold water.
  3. Strain the juice, pour in serving glasses and serve with some ice cubes...

Monday, 1 August 2016

Mutton Kakkam


1/2 kg mutton
2 onions, thinly sliced
2 tomatoes, chopped
2 tbsp ginger-garlic-green chilli paste
2 1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tbsp ghee
2 sprigs curry leaves
1/2 cup chopped coriander leaves
1/2 tsp garam masala
salt to taste

  1. Cut mutton into pieces, clean it and keep it aside.
  2. Grind 5 big garlic cloves, a big piece of ginger and 5-6 green chillies together to a paste.
  3. In a pressure cooker, add cleaned mutton, sliced onions, 2 tbsp ginger-garlic- green chilly paste, turmeric powder, coriander powder, chilli powder, chopped tomatoes, salt and 1/2 cup of water. Cover and cook it for 6-7 whistles or until the mutton is cooked well.
  4. Heat ghee in another pan and add the curry leaves. 
  5. Then add the cooked mutton with its gravy and cook until the gravy thickens and all the water dries up.
  6. Add the chopped coriander leaves and garam masala and mix well.
  7. Switch off the flame and serve hot with pathiri, ghee rice , neer dosa etc...
Recipe Source: manoramaonline
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