Wednesday, October 29, 2014

Pacha koottu/Vegetable koottu (Serves 4)

Pacha koottu

Similar to the popular Kerala Aviyal, this vegetable medley is sure to please your palate. This has little lighter flavors compared to aviyal and the vegetable flavors are more as we are not using any spice powders..Hope you will like it..

Ingredients

1. Raw Plantain/Kaya 1 small, cut to batons
    Long beans/Achinga payar 10 nos, cut to batons
    Zucchini 1, cut to 1 inch pieces
    Ivy gourd/Kovakka 5 nos, cut in half
    Cucumber/Vellarikka small piece, cut to batons
    Bitter gourd/Pavakka 1 medium, cut to small pieces
2. Grated coconut 1 ½ cup
3. Green chilly 3 nos
4. Shallots 3 nos
5. Cumin seeds 1/2 tsp
6. Yogurt 1 cup
7. Curry leaves a few
8. Salt as needed
9. Coconut oil 2 TBSP

Preparations

  • Wash, clean and cut the vegetables. Then in a wide mouth pan, add all the veggies except bitter gourd and cook with salt and enough water. When the veggies are half done, add the bittergourd and little more water and cook till done.
  • Meanwhile, grind the grated coconut along with green chilly and shallots to a coarse paste.
  • Once the veggies are cooked, add this coconut paste to the pan along with curry leaves and mix well. Cook this for few minutes.
  • Now reduce flame and add the beaten yogurt and incorporate well with the vegetables.
  • Switch off flame and sprinkle the coconut oil on top and keep it covered until ready to serve..

Recipe courtesy: Lakshmi Nair, Magic oven

Cheers!!!
Suji

Friday, October 24, 2014

Chicken Peralan (Serves 4)

Chicken Peralan

Who doesn’t love chicken, right? Chicken is every meat lover’s favorite and its same with my family too. We love dry chicken preparations and this peralan is a perfect fit. It has the authentic Kerala taste with a great texture and will please your palettes without any complaints. I don’t know why this peralan took this long to make it here in the blog, as it is regular on our dinner tables…Hope you all will enjoy too…

Ingredients

1. Chicken ½ kg, I used chicken breasts, cut to bite size pieces
2. Onion 1 medium, chopped
    Shallots 10 nos, halved
    Ginger 1 inch piece, crushed
    Garlic 2 pods, crushed
3. Onion 1 medium, thinly sliced
4. Tomato 1 medium, chopped
5. Curry leaves 2 sprigs
6. Coriander leaves 2 TBSP, roughly chopped
7. Black pepper powder ½ TBSP
    Red chilly powder 2 tsp
    Turmeric powder ¼ tsp
    Garam masala ½ tsp
    Fennel seeds ½ tsp, crushed
8. Salt as needed
9. Coconut oil 1 TBSP
10. Water 1 cup

Preparation

  • Clean and cut the chicken into bite size pieces.
  • In a mixing bowl, add chopped onions, shallots, ginger, garlic, black pepper powder, red chilly powder, turmeric powder, garam masala, fennel seeds and salt. Add chicken to this and incorporate well with the masala and marinate for 30 minutes.
  • Heat oil in a heavy bottomed pan, and saute sliced onions until golden brown color. Add tomato and salt along with curry leaves and coriander leaves and cook this until oil separates.
  • Now add the marinated chicken and cook at medium heat uncovered for 10 minutes.
  • Add 1 cup water and salt if necessary, mix well and cook covered for 15 minutes.
  • Open lid and cook the chicken until all water has evaporated and oil starts to separates.
  • Remove from fire and serve with rice, rotis or anything you enjoy it with….

Chicken Peralan

Cheers!!!
Suji

Tuesday, October 21, 2014

Karachi Halwa/ Corn flour halwa (Microwave method) Makes 18- 20

Corn flour Halwa

Wishing all my dear friends a very very HAPPY DIWALI…

Ingredients

1. Corn flour ½ cup
2. Sugar 1 ½ cup
3. Water 2 cups
4. Ghee 1 TBSP
5. Cashew nuts 1 TBSP
6. Golden raisins 1 TBSP
7. Saffron a few strands

Preparation

  • Grease a plate with ghee and set aside.
  • In 1 TBSP ghee, roast the raisins and cashew nuts and set aside.
  • In a microwave safe glass bowl, add the corn flour, sugar, saffron and water. Stir well to dissolve and microwave high for 4 minutes. Carefully take the bowl out and mix well with a a spoon and microwave for another 2 more minutes. Take the bowl outside and stir well.
  • Place back into the microwave and cook for another 6 minutes, stirring well after every 2 minutes. Immediately add the cashews and raisins along with the ghee, mix well and transfer to the greased plate. Let it sit aside for 30 minutes. Cut to squares and enjoy!!!!

Coming soon..Kerala Jilebi/Jalebi…
Thanks to my friend Ranjini Krishnakumar!!!

IMG_7722

Cheers!!!
Suji

Tuesday, October 14, 2014

Vendakka/Okra mappas (Serves 4)

Vendakka mappas

Ingredients

1. Vendakka/okra/Ladies finger ¼ kg, cut to 1 inch batons
2. White/yellow onions 1 small, thinly sliced
3. Green chilly 3, slit
4. Ginger ½ inch piece, chopped
5. Tomato 1 small, chopped
6. Red chilly powder 1 tsp
7. Turmeric powder ¼ tsp
8. Coriander powder 2 tsp
9. Garam masala ½ tsp
10. Coconut milk, thick ½ cup
11. Black pepper powder a few pinches
12. Salt as needed
13. Coconut oil 1 TBSP

Preparation

  • Clean and cut the okra into 1 inch batons.
  • Heat oil in a pan and saute onion , ginger and green chilles for a couple of minutes and add vendakka/okra and fry until they are well sautéed , for about 10- minutes.
  • Add chopped tomato fry for a minute, followed by chilly powder, coriander powder and turmeric powder and toss it well for a minute.
  • Add salt, 1 cup water and boil for 5-7 minutes. Now add the thick coconut milk and garam masala and black pepper powder, simmer for a couple of minutes and remove from heat.
  • Serve warm. Goes well with appam, idiyappam, rice etc..

Cheers!!!
Suji

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