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Friday, 31 August 2018

Tender Coconut Panna Cotta ( Karikku / Elaneer Panna Cotta )


Ingredients:

1 cup fresh karikku / elaneer / tender coconut pulp
100 ml milk
2 tsp gelatin
400 ml fresh cream
4 tbsp sugar ( or add to your taste)

Preparation:
  1. Soak gelatin in 2-3 tbsp of cold water and leave it for 5-10 minutes.
  2. In a blender, add the tender coconut pulp and grind/ blend to a smooth mixture adding milk and keep it aside.
  3. In a sauce pan, bring the cream and sugar to a simmer over medium- low heat. Do not boil.
  4. Add the tender coconut mixture into this and mix well.
  5. Then add the gelatin and keep stirring until the gelatin has completely dissolved.
  6. Switch off the flame and let it cool down slightly.
  7. Pour into serving glasses or ramekins and refrigerate until it sets, for about 3-4 hours. Serve chilled...

Thursday, 30 August 2018

Mathi - Chembu Curry / Sardine Curry With Taro


Ingredients:

8-10 sardines, cleaned
4 small chembu/ taro
3 green chillies, slit
1 sprig curry leaves
1 tbsp tamarind pulp / gooseberry sized tamarind
2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 cup grated coconut
salt to taste

Preparation:
  1. Clean and cut each sardine into 2 pieces and keep it aside.
  2. Peel and cut taro into small cubes, wash it and keep it aside.
  3. Grind grated coconut with chilli powder, coriander powder and turmeric powder to a smooth paste adding little water.
  4. In a pan, add the cleaned sardine, chopped taro, slit green chillies, tamarind, curry leaves, ground coconut paste and salt.
  5. Add 2 cups of water into this and mix well and bring it to a boil on medium flame.
  6. Then cook it for few minutes till the gravy thickens.. Remove from the flame and serve hot...

Tuesday, 28 August 2018

Vellapayar - Urulakizhangu Curry / Black Eyed Beans - Potato Curry


Ingredients:

1 cup vellapayar / black eyed beans
3 medium potatoes, peeled and cubed
1 1/2-2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
2 garlic cloves, crushed
2 green chillies, slit
1 onion, sliced
1 tomato, chopped
1 cup grated coconut
1 tsp fennel seeds
3-4 shallots
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Wash and soak black eyed beans in water for 2-3 hours. 
  2. Heat a pan and add the grated coconut along with fennel seeds and shallots and dry roast till brown. Then grind it to a fine paste adding little water and keep it aside.
  3. Cook the soaked beans/ payar in a pressure cooker with cubed potatoes, chilli powder, coriander powder, turmeric powder, green chillies, onion, tomato,garlic and salt adding enough water for 3 whistles.
  4. Add the ground coconut paste to the cooked black eyed beans, mix well and allow it to boil at medium flame. Adjust the salt and switch off the flame.
  5. Heat oil in a small pan and splutter mustard seeds. Add dry red chillies and curry leaves and pour this over the curry...Serve with rice/ pathiri etc...

Sunday, 5 August 2018

Gooseberry Pickle / Nellikka Achar


Ingredients:

15 nellikka/ gooseberries, fresh or frozen
1 tbsp ginger, chopped
1 tbsp ginger, chopped
1 sprig curry leaves
1/2 tsp asafoetida
1/4 tsp fenugreek powder
3-4 tbsp chilli powder
1/2 tsp turmeric powder
1/4 cup vinegar
salt to taste
1 tsp mustard seeds
4-5 tbsp oil ( sesame oil)

Preparation:
  1. Wash and steam the gooseberry in a steamer until soft. Allow it to cool and then cut in slices and remove seeds. Keep it aside.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add chopped ginger, garlic and curry leaves and saute till the raw smell disappears.
  4. Then reduce the flame to low and add fenugreek powder, asafoetida, chilli powder and turmeric powder and saute for 1-2 minutes.
  5. Now add in the cut nellikka and toss well. Add salt and 3-4 tbsp water ( can use the water used for steaming nellikka) and cook for 1-2 minutes until all the nellikka pieces are well coated with the spices. 
  6. Add the vinegar and then switch off the flame.
  7. Allow it to cool completely and store in an air tight glass container/ bottle...
Recipe adapted from here...

Friday, 3 August 2018

Green Apple Pachadi


Ingredients:

1 big green apple
1/4-1/2 cup grated coconut
1 cup yoghurt
1-2 green chillies
1/2 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt
oil

Preparation:
  1. Peel and chop green apple into small pieces and cook it in a pan adding green chillies, salt and 1/4 cup of water for about 5 minutes until the apple turn slightly tender.
  2. Grind grated coconut with cumin seeds and 1/2 tsp mustard seeds to a smooth paste.
  3. Mix this ground coconut paste with yoghurt and then add to the cooked green apple, mix well and heat in low flame for 2-3 minutes. Don't allow to boil.
  4. Check for salt and switch off the flame. 
  5. Heat little oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the curry...Serve with rice... 

Thursday, 2 August 2018

Masala Kootu Curry


Ingredients:

1 large raw plantain, peeled and diced
1 1/2 cup chena/ elephan yam/ suran, peeled and diced
1/2 cup brown chickpeas / kadala
1/4 tsp cumin seeds
1/2 tsp black pepper corns
2-3 green chillies, slit
1/4 tsp turmeric powder
1/2 tsp chilli powder
1 1/2-2 cups grated coconut
1/2 tsp garam masala
1/2 tsp jaggery
1/2 tsp mustard seeds
2 dry red chilles
2 sprigs curry leaves
salt to taste
1 1/2 tbsp coconut oil

Preparation:
  1. Soak brown chickpeas overnight or atleast 7 hours and pressure cook it adding enough water and salt for around 5 whistles or until soft. Drain the water and keep it aside.
  2. In a pan , roast the grated coconut adding 1 tsp oil until until golden brown in color and keep it aside.
  3. Crush cumin seeds and black pepper corns using a mortar and pestle and keep it aside.
  4. Cook the diced raw plantain and yam with green chillies, curry leaves, turmeric powder, chilli powder and salt adding 1 1/2 -2 cups of water . ( or pressure cook for 1 whistle adding around 3/4 cup of water).
  5. Cook for about 15-20 minutes until they are done and the water almost evaporates completely.
  6. Open the lid and mash the vegetables slightly. Then add the garam masala, crushed cumin seeds and black pepper and 1 cup cooked kadala and mix well. Adjust the salt. 
  7. Add 1/2 tsp jaggery and roasted coconut to this, mix well and cook for 1 minute at low flame. Switch off.
  8. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry for few seconds. 
  9. Pour this over the prepared kootu curry and keep covered for 10 minutes.
  10. Open the lid and mix well. Serve hot with rice..
Recipe adapted from here..

Wednesday, 1 August 2018

Kovakka Sambar / Ivy Gourd Sambar


Ingredients:

20-25 ( 1 1/2 cup ) ivygourd/ kovakka
1 cup toor dal/ thuvaraparippu
15 shallots, sliced
2 garlic cloves
2 small tomatoes
small gooseberry size tamarind
1/4 tsp tutmeric powder
1 tsp chilli powder
1 1/2 tsp coriander powder
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
2 dry red chillies
1 sprig curry leaves
a big pinch of asafoetida
salt to taste
1 1/2 tbsp oil
2-3 tbsp coriander leaves, chopped

Preparation:
  1. Wash and cut the kovakka into lengthwise pieces and keep it aside. Soak tamarind in little water, extract its juice and keep it aside.
  2. In a pressure cooker, cook the toor dal with 2-3 cups of water and turmeric powder till soft and mushy. Mash the cooked dal well using back side of ladle and keep it aside.
  3. Heat 2 tsp oil in a thick bottomed pan and add shallots and garlic and saute till the colour starts to change.
  4. Add the chopped tomatoes to this and saute well till soft.
  5. Add the sliced kovakka and salt and saute for 1-2 minutes on medium flame.
  6. Then add the tamarind juice, chilli powder and coriander powder, mix well and cook till the raw smell disappears.
  7. Add a cup of water to this, mix well and cook covered till the kovakka turns soft. (Don't overcook the kovakka).
  8. Then add the mashed toor dal and mix well. Add a cup or more water as required and bring to a boil.
  9. Heat oil in another pan and splutter mustard seeds. Then add the fenugreek seeds and fry them till light brown colour.
  10. Now add the cumin seeds, dry red chillies and curry leaves and fry. Switch off the flame and add asafoetida on that hot oil.
  11. Pour this tempering over the sambar and allow to boil once. Adjust the salt and garnish with chopped coriander leaves.
  12. Switch off the flame and then serve with rice/ idli/ dosa...
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