Monday, November 11, 2013

Arachuvitta Sambar

This recipe is from Kerala Brahmin's home. very tasty and serve with rice, chapati and dosa/idli.

Prepare time           15 minutes
Cook Time              30 minutes
Serve                       5
Arachuvitta sambar

Ingredients
Dhal (Cooked)                     2 cups
Okra                                    3
Drum Stick                          1             
Pumpkin                              100 gm
Green Pepper                      1
Tamarind paste                   1 tsp
Asafetida                          1/2 tsp
Mustard Seeds                  1 tsp           
Turmeric Powder              1/2 tsp
Curry Leaves                     few
Coriander leaves              few
Salt to Taste

To Fry

Red Chili                            6
Coriander leaves              3 tsp
Chana Dhal                       2 tsp
Methi seeds                      1/2 tsp
Grated Coconut                 1/2 cup

Method

First fry the above ingredients and grind them into a paste and keep.
Wash and cut the vegetable into cubes.
Cut the drumstick into 2 ' pieces.
Boil the vegetables in 3 cups of water.
Add turmeric, tamarind asafetida and salt.
When the vegetables are cooked add the cooked dhal and ground paste.
Mix well and boil and remove from the flame..
Heat a pan with oil add mustard seeds ad half tsp methi seeds.
When it splutters add to the sambar. 
Add chopped curry leaves and coriander leaves.

Sunday, November 3, 2013

Netrankai Upperi

Upperi is a snack served in sadyas. It is banana chips.
Prepare Time                 15 min
Cook Time                     20 min
Serve                               5                

Ingredients
Varutha Upperi

Ethakai upperi is one of the items served in any Kerala sadyas .With out this upperi, Onam sadya is incomplete.

Ingredients
Plantain ( Nentran kai)         3
Coconut oil to fry
Salt to taste
Method

Wash and remove the skin, put them  in water.
Wipe with towel, 
Slice them  thin in round shape
Heat a pan with oil.
When the oil is hot , slide the slices into the oil and fry in medium flame
Add the salt in water and keep.
When the chips are done half, sprinkle the water solution and mix.
When the bubbling stops remove the chips from the oil keep in paper towel

Saturday, November 2, 2013

Badam/ Cashew Nuts Cake

Prepare Time           10 min        
Cook Time                 30 min

Ingredients
Badam / Cashewnuts Burfi

Badam (Almonds)                     1 cup
Cashew Nuts                          1/2 cup
Sugar                                       3cups   
Ghee                                       1/2 cup 
Milk                                           1/2cup
Method
Soak the almonds for 2 hours in warm water.
remove the skin and soak with cashew in half cup of milk.
Grind them to a nice paste. If needed add more milk.
Add sugar and boil it.
Stir continuously , till it becomes thick.
Add ghee in between.
Cook in low to medium flame, till the mixture does not stick to the sides.(we call it poothu varuthu)
Pour it in a greased plate.
If it is loose, do not worry again keep in the pan and cook for some more time.

Friday, November 1, 2013

South Indian Mixture

Prepare Time           10 min
cook Time               20 min

Ingredients

South Indian Mixture

Gram flour(Besan)                 4 cups
Rice Flour                             1 cup
Chili Powder                           3 tsp.
Asafetida (Hing)                    1tsp 
Aval (Puffed Rice)                 2 cups 
Pori Kadalai(Chutney Gram)  one and half cups
Curry Leaves                              few
Butter                                     half stick
Groundnut                              half kg
Cashew Nuts                        quarter cup
Salt to Taste
Oil to fry

Method

Mix besan, salt, chili powder, Hing and melted butter. 
Make a thick smooth dough by adding water as necessary . 
Heat a pan with oil. Take a handful dough place in a sev mold and press carefully over the hot oil . 
Turn and fry the sev until golden and crisp. 
Drain on paper towel. 
Do this till the dough finishes.
Fry the puffed rice(take it out immediately when it becomes fried) porikadalai, groundnuts , cashew nuts and curry leaves in the oil and add to the sev. 
Mix well by adding 1 more spoon chili powder, little salt and Hing.

Diwali Recipes