Moong Dal Kheer Recipe - Parippu Payasam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One of the sweetest dish of south India, easy to make and readily available ingredients makes it a flavor to cherish. A very good healthy payasam.

Ingredients
Yellow split Moong dal – 1/2cup
(Cherupayar parippu)
Jaggery (Sarkkara) – 3-4cubes
Coconut Milk – ½ cup
Cashew nuts – 6nos
Cardamom – 3nos
Raisins – 6-10nos
Ghee – 3tsp
How to prepare

=►Preheat a tava, add ½ tsp of ghee and yellow moong dal into it on a medium flame.
=►Roast it until the color changes from yellow to light red and keep it aside.
=►Heat ghee in another pan, add and roast raisins & cashew nuts separately.
=►Cook moong dal with 1/4 cup of coconut milk and one cup of water.(I used pressure cooker and allow it to give 2 whistle).
=►Next take 4 cubes of jaggery in a pan and add 1/4 cup of water, allow it to melt properly and stir continuously.
=►Add melted jaggery in to cooked dal and allow it to cook for another 3-4 min on
a medium flame.
=►Reduce the heat and add cardamom, 1/4cup of coconut milk into it and mix it properly.
=►Finaly switch off the flame and garnish with raisins and cashew nuts…..

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Cabbage Upperi Recipe - Kerala Food

One of my Hubby's favourites.....

Very simple and fast !!!!!!

Heres how you can make it......

Ingredients:

• cabbage-1cup chopped
• coconut-1/2 grated
• green chilli-2
• garlic-3
• shallots-3
• cumin seed-1/2tsp
• urad dal-1/2 tsp
• mustard seed-1/2 tsp
• curry leaves
• salt
• oil

Grind coconut with green chilli,garlic,shallots and cumin seeds(just grind it once, don't make it a paste).In a pan heat oil and splutter the mustard seeds.When it splutters, add urad dal and curry leaves.When dal turns red add the coconut mixture.Mix everything well and add chopped cabbage, turmeric and salt.Cook covered in low flame.

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TOMATO CHICKEN RECIPE

Let me introduce you another variety non-spicy chicken recipe..................... Yummy as well as easy to cook...

Ingredients

Chicken   -                      1kg
Onions   -                        2 large No.s
Tomato  -                         6 to 8 No.s
Turmeric powder -           2 Tsp
Ginger - garlic paste -      2 Tsp.
Cornflour -                       3 Tsp
Vegetable oil
Salt
Curry leaves


Method:

1. Prepare tomato purine by boiling tomato for 5 minutes and then peel it off to grind without adding water to it. Keep it aside.
2. Add a little vegetable oil to a cooker and sute turmeric powder in a very low flame.
3. By the mean time chicken pieces should be ready marinated with a little turmeric powder, salt and lemon juice If thick gravy is preferred cornflour can also be added to the marinating mixture.
4. The chicken thus kept ready is to be put into the cooker along with a single green chilly cut into two halves.
5. Part of the tomato purine is to added to the chicken before closing the lid of cooker.
6. It should be let to get cooked and after that the entire cooker is to be kept aside.
7. Take another pan and sute onions and ginger garlic paste in oil and dumb the cooked chicken to it along with the left over tomato purine.
8. Just give a slight churn, so that it gets blended well.
9. Garnish with leaves and could be served hot.
10. If need more spice, the gravy could be peppered.

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CAULIFLOWER BIRIYANI RECEIP

I am Gonna introduce a delicious recipe with cauliflower which is a seasonable vegetable of the time.

Definitely you may try at home.Let your family love you more... as you may cook food and serve love...


Ingredients:

Biriyani rice - 1kg
Cauliflower - 2 or 3 in no.s
Onions - 4no.s
Tomatoes - 2no.s
Capsicum - 2no.s
Ginger and garlic paste - 2 Tsp
Lemon juice - 2 Tsp
Condiments and spices - for spice
Chilly powder - 4 Tbsp
Turmeric powder - 1 Tsp
Coriander Powder - 6Tbsp
Chicken masala/ garam masala - 2 Tsp
Cooking oil - 4 Tbsp
Salt - To Taste
Ghee
Cashew and Kismiss
Curry leaves

Method:

Wash the rice well and keep it for drying. Then is added to a hot pan with a little ghee for aroma and left in sim for 3minutes, with occasional tilting,along with spices .
Boil water in a cooker and add the necessary spices,ginger- garlic paste, salt and condiments to it along with 2tsp.s of ghee.
The rice also could be added to it then and kept for cooking.
Meantime, in a hot fry pan with cooking oil sute ginger and garlic paste along with tomato, capsicum and warm well with turmeric powder, coriander powder, chilly powder and chicken masala.
The cauliflower should be petaled and put in boiling water for 15minutes.
After suting the ingredients in step 4 add cauliflower also it and let the masala get blended to it well.
The cashews and kismiss could be fried in ghee and added to this mixture after the flame is put off.
A little salt to taste is to be added to the above along with curry leaves.
The rice when ready is to be "DHUMMED" with this masala by waxing a serving bowl with ghee and layering alternately with rice and cauliflower masala.
On the top, golden colored fried onions, fried cashews and kismiss could also be put for garnishing along with curry leaves.




It won't fail..because itz a Mom's recipe.... My mom's recipe !!

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Pomphret Masala Receip

  Fish curry...with  a delicious fish ever... Pamphlet..!!

Ingredients:

Pomphret                             -  6 Pcs.

Turmeric powder                - 2Tsp

Chilly powder                      - 4Tsp

Coriander Powder              - 4 Tbsp

Fenugreek Powder              - 2 Tsp

Pepper Powder                   - 2 Tsp

Coconut scribbled              - 1 cup

Onions                               - 3 No.s

Tomato                               - 2 No.s

Oil                                      - 2Tsp

Salt                                     - To taste

Tamarind                            - To taste

Curry leaves                      - a few

Method:

1. Fish is to washed well and marinated with turmeric powder, chilly powder, pepper powder, salt and coriander powder. Keep undisturbed for 30 minutes.
2. Saute onions and tomatoes in oil along with fenu greek powder.
3. To it add the marinated fish pieces in a low flame.
4. Grind coconut, coriander powder and a pinch of pepper powder in tamarind water.
5. Add the paste form of step 4 to the fish and let it get cooked.
6. Salt could be added if needed more.
7. Let the gravy get thickened, when it happens add the curry leaves and put off the flame.
8. Your delicious fish curry is ready now !!!!!!!!!!!

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CHAALA / MATHI - SARDINE FRY

 What makes this fish fry different??   Do you know?  It is spicy and at the same time will add up a sour taste too... Wanna know how to make it??

Ingredients:

1. Mathi ( Chaala)            -  5pieces
2. Turmeric powder          -  1Tsp
3. Small Onions                -  10no.s
4. Red chilly                      -  6no.s
5. Coriander powder          -  3Tsp
6. Ginger- Garlic paste      -  2Tsp 
7. Vinegar                          -  6Tbsp
8. Oil                                  - 6 Tbsp 
9. Curry leaves                  -   a few
10. Salt                                -  To taste

Method:

1. Clean the fish well and marinate it well with paste made of turmeric powder, coriander powder,vinegar, small onions, vinegar, salt, ginger- garlic paste, salt and curry leaves.
2. Keep it for minimum 30 minutes, so that the masala peeps in.
3. Deep fry in oil. Garnish with big onions.

The fish fry will give you a new taste.. a delicious taste...

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Neymeen Puli Ittu Vattichathu - Fish Recipe

Neymeen puli ittu vattichathu is a spicy dish and of-course a delicious one. Those who love thick gravies of fish curry will surely enjoy this dish.

Ingredients:

1. Neymeen                                     -  500gms
2. Turmeric powder                        -  a pinch
3. Small Onions                              -  3No.s
4. Tomato                                        -   2No.s
5. Red chilly                                    -   4No.s
6. Tamarind                                     -   50gms
7. Salt                                              -   To taste
8. Oil                                               -   3Tbsp
9. Curry leaves                               -   a few

Method:

1. Grind small onions, red chilles, turmeric powder in tamarind juice.
2. In a pan heat a little oil, and to it add a part of small onions, curry leaves and tomato and sute well.
3. To it add fish pieces and also the paste kept aside after grinding. Pour rest of the tamarind juice to it. Add  more salt if necessary.Let the gravy thicken, so that the masala blends to the fish well.
4. Decorate with more curry leaves.

Thus the fish curry is ready !!!!!!!!!!!!!

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Brinjal Fry Reciep

Let me introduce a variety "Upperi" for even those who don't love Brinjal...  This could be enjoyed by all, who love spicy dishes. An easy to make dish.

Ingredients:

Brinjal sliced in round shape                -    1/2 kg

Chilly powder                                       -    6 Tsp

Onions                                                  -    2 No.s

Oil                                                        -    4 Tbsp

Salt                                                       -    To taste

Method:

1. Marinate the thinly sliced brinjal pieces with a paste of onions, chilly powder and salt. Keep it for 30 minutes.
2. In a separate pan add the oil mentioned and make a shallow fry of the marinated brinjal. If deep fry is your interest, you may keep for more time.
3. Garnish with onions or curry leaves , if necessary.

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Vendakka Achaar - Ladies finger Pickle

Do try something new and different, which is delicious too. Easy available ingredients and simple way of cooking.

Ingredients:
Ladies finger                                    -  8 No.s
Big onions                                        -  4 No.s
Chilly powder                                  -   6Tbsp
Asafoetida ( kaayam)                       -   a pinch
Fenugreek powder (Uluva podi)     -   a pinch
Vinegar                                            -   8 Tbsp
Oil                                                    -  4 Tbsp
Lemon juice                                     -  3 Tbsp
Salt                                                  -   To taste


Method:

1. Cut the ladies finger in round slices, as thin as possible. Also chop the onions well.
2. In a fry pan add a little oil and sute onions and ladies finger.
3. Add the chilly powder, fenugreek powder, asafoetida and salt to it.
4. Put off the flame when it gets fried enough. Care should be taken that all these is to be done in low flame.
5. Then pour  vinegar and lemon juice to it. If more sour taste is needed, more vinegar could be poured.

The pickle is now ready to serve......!!!

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Kerala Chocolate Cake Recipe

Ingredients:
Maida                                              -   1 1/2 cup
Unsweetened cocoa powder           -    3 Tbsp
Baking powder                               -     2 Tsps
Sugar                                              -     1 cup
Vanilla essence                               -     2 Tsps
Milk                                                -     3/4 cup
Eggs                                                -    2No.s
Melted butter                                  -     3/4 cup
Ingredients for frosting:
Softened butter                              -       3 Tsps
Powdered sugar                            -       3 cups
Unsweetened cocoa powder         -      1/2 cup
Vanilla extract                               -      1 1/2 Tsp
Luke warm water                          -      4 to 5 Tbsp

Method:

1. Preheat oven at 350 degrees. Grease a tray with butter for baking.
2. Mix flour ( maida), cocoa powder, baking powder, sugar and vanilla essence in a bowl.
3. Melt butter at low heat and add to it along with milk.
4. The eggs are to be beaten well which determines the softness of the cake and is then added to the above mixture.
5. Transfer the mixture to bake tray and bake at 350*C . Keep checking it.
6. After cooling transfer to a plate and cut it into two equal halves.

Method for frost:

1. Mix all the components for frost.
2. Apply it between the cut halves.
3. Keep in fridge for sometime.
4. It could be served as a dessert, which oozes excellent chocolate......

Cake is ready...............!!!!

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Kerala Fruit Cake Recipe

This recipe doesn't need you to soak the dry fruits in advance and it's alcohol-free so you can make it instantly before just before you need it.

Ingredients:
1 cup plain flour
1/2 cup chopped cashewnuts
1/4 cup black raisins
1/2 cup mixed dry fruits (dates, cherries, orange peels)
1 + .5 cups white sugar
2/3 cup butter, at room temperature
3 eggs
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (pound together to powder)
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt

How It's Made:

1. Christmas fruit cake requires you to caramelize sugar. Don't be like me and worry about it, it's really not that hard, you just need to be careful while doing it. In a pan on medium heat, melt 1/2 cup sugar slowly. It will first melt and then turn into a dark brown goop. Keep stirring and let it turn a deep dark caramel colour. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins. Let this cool and set aside.

Pre-heat oven to 350F / 180C.

2. Add 3 tbsp flour to the dry fruits and nuts and dredge completely to coat it. This is so that they don't sink to the bottom of the batter while baking. Set aside.

3. Mix the remaining flour and baking powder, spices, and salt until well combined.

4. Beat the butter and 1 cup sugar until fluffy - about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined. Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.

5. Add the cooled caramel and dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.

6. Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs. You can start checking from 45 mins but usually in our oven, it takes up to 55 mins. The top will look like it's overdone but don't worry, make sure the inside is also completely cooked.

7. Dust with icing sugar when the cake is completely. cooled (you can also hide any cracks on top with this ;)

Have a bite on this Yummmy....................Cake...

 

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