Categories
indian traditional cooking vegetable cooking

RAW BANANA PORIAL/VAZHAKAI PORIAL

This is a different style of PORIAL.

Cut raw banana into small pieces.

Ingredients

Coconut scrapings…..3 tbs

Red chillies……4 or 5 accdg to taste

Turmeric powder…1 tsp

Cumin seeds……1/2 tsp

Oil…..2 tbs

Urad dhal…..1/2 tsp

Mustard seeds….1/4 tsp

Hing…..1/2 tsp

Salt as needed

Method:

1. Boil raw banana with salt and turmeric for free minutes.Dont cook for longer time as it will become soggy.

2.Grind coconut scrapings with red chillies and cumin seeds without adding water.

3. In a kadai put some oil add seasonings ,hing and grounded paste.

4. Fry for few minutes.

5. Now add the boiled VAZHAKAI and check for salt.

6. Mix well and leave for few minutes.

Serve with rice as a side dish.

Categories
Cooking Recipes desert healthy recipes. Neivedyam traditional cooking

KARTHIGAI PORI/PUFFED RICE SWEET.

During festivals we use puffed rice for neivedyam. Especially for KARTHIGAI this is a must.

  • Ingredients:
  • Puffed rice/Pori….3 to 3.5 cups
  • Jaggery…..1 cup
  • Ghee…..1 Tbs
  • Cardomom powder

Method:

  1. In a pan first add jaggery add very little water and allow it to melt.Filter the dirt.
  2. Again keep the jaggery and boil it
  3. The consistency should be single string.Another tip is that when u put in a plate of water it should not dilute.you roll it in your hand it will become a ball.
  4. This is the right time to add puffed rice. Add it quickly and add the whole of it.Low the flame and mix it well.Now if you want add coconut bits add now.
  5. Now add elaichi powder and1 TSP ghee.
  6. You can have it as such or rub ghee in your palms and make as balls.
Categories
cooking traditional cooking

PAKODA KUZHAMBU

Pakoda kuzhambu is a Chettinad recipe

It tastes differently.

Ingredients for pakoda

Channa dhal……1 cup

Fennel seeds…..1 TSP
Red chillies…..1to 2

Ginger ……a small piece

Garlic…..a few cloves

Salt.

Onion……1

Coriander leaves ……1 TBS

Preparation:

Soak Channa dhal after for 2 to 3 hrs.

Then grind it coarsely with redchillies ,ginger and garlic.if it is grinded coarsely only it will be crispy.

Then add finely chopped coriander leaves and onion.

Make small pakoras and fry it.

Keep aside.

For gravy

Ingredients

Bay leaf……1

Cloves…… 3

Garlic pods few

Onion……2

Tomato…2

Turmeric powder….1/2 tsp

Ginger garlic paste…..1 TSP
Coriander powder…1 TSP
Sambar powder….2 TSP
Tamarind..a small lemon size

Salt as needed

Oil….3 TBS
Cinnamon….2 sticks1″

For grinding

Grated coconut…..1/4 cup

Poppy seeds…..1 TSP
Cumin seeds….1 tsp

Method

In a kadai add oil then add bay leaf,cloves and then add chopped onions .Add garlic pods.

When it gets sauted add chopped tomatoes.

Saute till tomato gets mushy then add turmeric powder, coriander powder and sambar powder.

When it blends well add tamarind extract,salt and water.

Allow it to boil till the raw smell goes.Now add grinded coconut paste.

Finally add chopped coriander leaves.

Add pakoda 15 mts before serving.

Serve with rice or dosa.

Categories
Cooking Recipes traditional cooking

RED CHILLI CHUTNEY FOR MASALA DOSA

I have shared many chutney receipes.Today I am sharing a chutney recipe for spread in on masala dosa.Not only that can have with ordinary dosa too.

Ingredients

Red chillies….4

Kasmiri red chillies…4

Tamarind……gooseberry size

Cumin seeds….1/4tsp

Onion……1/4cup chopped

Garlic…..5to 7cloves

Roasted channa dhal…..2tbs

Oil……1tbs

Salt as needed

Soak chillies and tamarind in warm water for 30mts.

In a pan add 1tbs oil add cumin seeds and then add garlic cloves and fry a little.

To a jar add red chillies,tamarind,onion,roasted channa dhal and add cumin seeds and garlic pods.

Add required amt of salt and grind to a smooth paste.

This chutney can used for neer dosa too

Categories
Cooking Recipes healthy recipes. traditional cooking

BEANS PORIAL WITH COCONUT MILK

Green beans are rich sources of Vitamin.A,Vit.C and Vit.K.Also rich in thiamine,niacin,VitB6,Vit.E.

They are good sources of minerals especially manganese. It is a good source of calcium,iron, magnesium, phosphorus, potassium and zinc.

They are good sources of complex carbohydrate.

BEANS when cooked with coconut milk is very tasty.This recipe is different from the regular method.

Ingredients

Beans …….chopped(250 gms)

Onion…1 or 2

Garlic…..6 to 10 cloves

Oil

Salt as needed

For grinding

Red chillies…… 4 to 5

Garlic….. 4 to 5 cloves

Coconut milk……1/4 to 1/2 cup

Method

Cook beans with very little water (1/2) tumbler.Keep aside

In a pan add oil when it gets heated add the grinded paste to it. Saute a little.

Add chopped onion and garlic and fry.

When it is sauted add the cooked beans to it.

Pour the coconut milk to it and lower the flame. Also add few curry leaves.

Mix well and when it dries remove from fire.

Serve with rice and sambar

Categories
Cooking Recipes traditional cooking

NEER DOSA

Among dosa varieties this is easy to prepare. Few ingredients and different in taste. Neer dosa literally meaning water dosa in Tulu. This is a crepe from rice batter.This delicacy from Tulu Nadu region and a part of Udipi-Mangalorean cuisine.

It is known for its simple preparation method and lack of fermentation.It is usually served with coconut chutney,sambar or other nonveg. curries like chicken,mutton or egg curry.

The rice has to be soaked for few hours.

Here I have used raw rice also added coconut scrapings while grinding the batter. We can also coconut milk instead of coconut scrapings which adds to the taste.

Ingredients

Raw rice….1 cup

Coconut scrapings….1/4 to 1/2 cup

Salt as needed.

Method

Soak raw rice for 5 hrs.

Wash and drain put it in a mixer add coconut scrapings and then add little water to it. Grind it into a batter the consistency should be smooth.

Add needed salt to it.

Then add two to three cups of water and mix well.

The batter should be like that of rawa dosa batter consistency.

First heat dosa tawa. When it gets heated rub oil to grease the tawa.Now pour the batter with a dabara or a small bowl.

The dosa will have lots of hole . Needn’t flip the dosa.

When it is ready serve it when hot with side dish of your choice.

When you prepare dosa don’t keep on one above the other it will get sticky.

One of my friends suggested to add 1 green chilly while grinding to add to its taste.

Categories
Cooking Recipes diabetic recipe healthy recipes. kerala recipes traditional cooking

KERALA STYLE BANANA FLOWER THORAN/VAZHAPOO PORIAL/BANANA FLOWER STIR FRY

Banana flower is known as annans heart.This is used as a vegetable..It is large which grows from the end of the bunch of bananas. It has outstanding medical properties.It is also known as banana blossom. It is packed with essential minerals such as phosphorus,calcium,potassium,copper, magnesium and iron.It is a rich source of Vitamins like A,C,E and also fiber and iron.It is packed with dietary fibre.

It has got antioxidant properties.It is good for diabetic patients.

It can be added to salads,stir friesand herbal tea.

Ingredients

Banana flower …..1

Green gram dhal…..1 cup

Mustard seeds…..1 tsp

Shallots….few or big onion 1 chopped

Turmeric…..1/2 tsp

Green chillies…3

Salt as needed

Curry leaves…few

Cumin seeds…1/2 tsp

Garlic.. 3 to 4 cloves

Oil…..as required

Method.

Boil green gram.It should not be mushy. Keep aside.

Just pulse coconut scrapings,g.chillies, garlic clovesand cumin seeds.

In a kadai add oil. I have used coconut oil.

Add mustard seeds when it splutters add curry leaves and chopped onion.

Fry and then add chopped banana flower add little salt.Dont add water.Fry for few minutes.

Now add grinded masala and turmeric and mix well.keep in centre and cover with a lid in a medium flame.

When it is almost cooked add boiled green gram and mix well.Again cook for3 mts in low flame.

It shd be dry.

Serve with rice as a side dish.

Categories
Cooking Recipes traditional cooking

Sago vermicelli payasam with jaggery

Categories
Cooking Recipes diabetic recipe healthy recipes. traditional cooking

BROKEN WHEAT UPMA

Another easy breakfast recipe.Briken wheat upma is very healthy and in this recipe have added vegetable s to increase it’s nutritive value.

Ingredients

Broken wheat…….1 cup

Onion…..1

Green chillies…..2

Peas…….3 tbs

Carrot chopped…..2 tbs

Oil

Mustard seeds…1/4 tsp

Urad dhal…….1/2 tsp

Curry leaves a few

Method

Put 1 tbs oil and fry broken wheat and keep side.

Some like to add without frying.

Now in a kadai put oil add mustard seeds when it splutters add urad dhal then onion,curry leaves and green chillies.

Add veggies then add 21/2 cups of water salt and allow it to boil.

Now add broken wheat and cook till done.

Serve with chutney.

Categories
Cooking Recipes healthy recipes. kerala recipes traditional cooking

BLACK CHICKPEAS CURRY/KERALA STYLE KARUPU KADALAI CURRY

Black chickpeas curry very common in Kerala.This is a side dish for appam,poori and even puttu.

Soak chickpeas for about 8 hrs.

Ingredients:

Black chickpeas………1 cup

Coconut scrapings…1/2 cup

Shallots……..10 nos

Tomato….. 1

Green chillies…..2

Coriander powder….1 tbs

Turmeric powder…1/4 tsp

Chilli powder…..1/2 tsp

Coriander leaves

Curry leaves…..few

Ginger ……finely grated 1/2 tsp

Garlic finely chopped….1/2 tsp

Salt as needed

Oil
Cook chickpeas separate ly in pressure pan.

Grind coconut scrapings into smooth paste.

In a kadai add little oil.

Method

Add seasonings and then add garlic and ginger then shallots chopped

Then add green chillies curry leaves and tomatoes.

Now add dry spice powders to it

Add cooked chickpeas,salt little water so that the masala blends with the channa then finally add coconut paste and cook for few mts.

When everything blends well remove from fire add chopped Coriander leaves leaves.

Can serve as a side dish for puttu,appam and for poori

Watch “Kerala Style Konda Kadala Curry | கேரள பாணி கொண்டகண்டலா கறி | Black Chickpeas Curry” on YouTube