Sunday, December 6, 2009

Kitchen Tips

1. Clean the kothamalli /Coriander leaves chop them and put them into the ice tray with little water. It remains green and take one and add to the dhal/ curry/sambar.



2. To keep the vegetables fresh for longer time , wrap them on a newspaper wrap them in newspaper before keeping in the fridge.
3.To prevent chopped brinjals from getting discoloured , keep them in salt water.

Thursday, December 3, 2009

Aval Raitha (Puffed Rice Raitha)

Aval Raitha

This recipe is very easy to prepare.
Ingredients
Aval Raitha is a side dish
Cauliflower Curry
  • Aval............................ 1cup
  • Yogurt.........................1 and 1/2 cup
  • Green Chili..................2
  • Ginger.........................1tsp
  • Coriander Leaves.......1tsp
  • Grated Carrot.............2tsp
  • Mustard Seeds............1tsp
  • Salt to Taste.
Method

  • Soak the aval in water for 30 minutes.
  • Add the yogurt, salt, carrot chopped green chili, ginger and coriander leaves. 
  • Mix well. Heat a pan with oil add mustard seeds and when it splutter add to the raitha.

Wednesday, November 18, 2009

Uses of Methi seeds

Methi (Fenugreek seeds) is used in Indian recipes and consumed in both leaf and seed.

The leaves are used in chapathi, curry and dhal. To marrinate the curries we use methi powder.


The leaves are having cooling effect and good for diabetes. It is rich in minerals and vitamins.


It speeds the metabolism and helps to improve our body function .
Soak 1 tsp methi seeds and take next day morning on empty stomach.It helps in the treatment of diabetes.

.

Friday, November 13, 2009

Stuffed Green Pepper(Kudamilakai)


Stuffed Green Pepper 

Ingredients 

  • Green pepper.....................3 
  • Tur Dhal.............................2cups 
  • Red Chili............................2 
  • Green Chili.........................1  
  • Asafoetida..........................1pinch 
  • Salt to Taste
Method 

Cut the the top and remove all the seeds. 
Put them in boiled water for five minutes. 
Soak the tur dhal for two hours. 
Remove the water and grind with chili, salt and chili.  
Stuff the ground mixture in all the peppers and steam them.

Wednesday, November 11, 2009

Kappa Puzhukku

Kappa Puzhukku

This kappa or tapioca is very favorite of Malayali people.This is available plenty in Unites States. Very easy to prepare.Kappa puzhukku and kanji is best combination. Brake the skin of the kappa and dice them into big pieces. It cooks very fast.

Ingredients

  • Kappa........................1
  • Turmeric Powder.........1/2 tsp
  • Grated Coconut..........1/2 cup
  • Green Chili..................3
  • Curry Leaves...............few
  • Coconut Oil..................2tsp
  • Salt To Taste
Method
  • Remove the skin and dice it into big pieces.
  • Boil them with desired water, salt and turmeric powder. 
  • Make a coarse paste of coconut and green chili. 
  • When it becomes cooked, add coconut and mash with a spoon. 
  • Add curry leaves and coconut oil over the curry and cover it.
  • You can make this puzhukku with kachil kizhangu,
  •  Kappa kizhangu and chakka ( Same way). 
  • ForThiruvathira some people make kachil puzhukku with kali. 
  • In our house, Kerala we used to prepare most of the days. 
  • Morning we would eat this puzhukku with podiari kanji.

Bok Choy Bhaji

Bok Choy Bhaji

  • Bok Choy....................2
  • Red Pepper................ 1
  • Scallion.......................2
  • Chili Flakes.................1tsp
  • Olive Oil......................2tsp
  • Salt to Taste

Bok Choy Curry with red pepper and chili flakes
Bok Choy Curry
Method

  • Wash the bok choy, scallion and red pepper nicely and slice them. 
  • Heat pan with oil add bok choy, scallion and red pepper, salt and chili flakes. 
  • Fry them till they become tender. 
  • Add the leaves and cover the pan. Cook 2 minutes more. 
  • Serve with rice chapathi. It is very tasty and good for health..

Tuesday, August 25, 2009

Kozhakattai (Ganesh Chaturthi), Ellu Kozhakattai and Ulundu Kozhakattai

Ganesh Chaturthi

We prepare Kozhakattai, Appam and Vadai on this day for Naivedyam. Kozhakattai is a sweet prepared with coconut, jaggery and rice dumpling prepared on special occasions and for Lord Ganesh on Chaturthi festival.

Ganesh Festival
Ganesh Puja
Kozakattai
  • Grated Coconut...........1cup
  • Powdered Jaggery.......1/2 cup
  • Cardamom Powder.....1 pinch
  • Rice Powder.................2cups
  • Salt .............................1/4 tsp
  • Coconut Oil...................2tsp

Method

  • Grate the coconut.Heat a pan with coconut and jaggery
  • Stir it till the jaggery incorporated with coconut. 
  • When you can able to make small balls remove from flame. 
  • Make small balls and keep.
  • Boil one and half cup water with a pinch of salt and 1tsp oil. 
  • Add the rice powder slowly with out lumps and make thick soft dough. 
  • Knead the dough well. Apply oil in your hands take a little dough and shape it like a cup and keep the sweet coconut balls in the centre and cover all the sides with the fingers. 
  • Steam all the kozhakattais. When they are cooked cool them and remove them to a bowl
.  
Ellu  Kozhakattai(sesame/Till seeds Kozhakattai)

  • Ellu or Sesame seeds....... 1cup
  • Powdered Jaggery...........1cup
  • Oil................................ 1tsp
  • Rice Powder..................1 cup
  • Salt ..............................1/4 tsp

Method

  • Dry roast the ellu/sesame seeds till they puffs up. 
  • Powder the jaggery and sesame seeds with a pinch of salt.
  • Boil the water with 1tsp oil add the rice flour and make a thick dough. 
  • Take a little rice dough, apply oil and shape like a cup and keep 
  • 1tsp ellu podi in the middle and seal all the sides. Steam them.

Ulundu Kozhakattai

Ingredients

  • Urad Dhal…………….. 1 cup
  • Green Chilies………….3
  • Grated Coconut………. half cup
  • Ginger………………. 1 piece
  • Curry Leaves…………. few
  • Mustard Seeds……… 1tsp
  • Rice Flour………… ..1 cup
  • Water………………..1/2 cup
  • Oil ………………… 1 tsp
  • Salt ………………….1 tsp
  • Asafoetida……………half tsp

Kozhakattai/Festival made with lentil and rice flour
Ulundhu Kozhakattai
Method

  • Soak the dhal for an hour and grind coarsely with chili and salt.
  • Steam this mixture for 10 minutes.
  • Heat a pan with oil add mustard seeds curry leaves,chopped ginger asafoetida and when mustard crackle add the steamed mixture and stir well.. 
  • Add coconut and make small balls and keep. 
  • Boil the water in a pan and add oil, salt and rice flour,maida
  • Stir well with out forming lumps. 
  • When it becomes thick dough,cover and keep.
  • Knead the dough with little oil till it becomes smooth. 
  • Make cups and place this dhal pournam and cover them. 
  • Steam all the kozhakattais for ten minutes.

Monday, August 24, 2009

Red Beans, Pepper Salad

Red Beans Pepper Salad

Ingredients
  • Cooked Red Beans.......... 1cup
  • Yellow Pepper...................1
  • Red Pepper.......................1
  • Onion................................1
  • Black Olive........................1/4 cup
  • Scallion..............................1
  • Salt and Pepper..................to Taste
  • Olive Oil...........................1tsp
  • Lemon Juice.....................1tbsp
Method
  • Chop the onion, red pepper, yellow pepper onion and scallion. 
  • Mix all including red beans, olives, salt and pepper.
  •  Mix all nicely add olive oil and lemon juice.

Thursday, August 20, 2009

Green Apple, Pumpkin Soup


Soup
Green Apple, Pumpkin Soup


Green Apple , Pumpkin Soup












Ingredients

  • Chopped Green Apple.................1cup
  • Chopped Onion............................1/2 cup
  • Chopped Pumpkin.........................1 cup
  • Chopped Celery.............................1/2 cup
  • Olive Oil........................................2tsp
  • Vegetable Stock.............................3cups
  • Coriander Leaves...........................few
  • Salt and Pepper to taste

Method

  • Combine every thing in a pan with oil . Saute them for 5 minutes. 
  • Add vegetable stock salt and pepper. 
  • Cook till the apple and pumpkin become soft. 
  • Puree them. Remove to a serving bowl sprinkle chopped coriander.
Making Vegetable stock

  • Vegetable stock is a good substitute for chicken stock.
  • To make 2 cups of vegetable stock use 2 onions, 2 ribs of celery, 1 carrot, small piece ginger (optional) 3 garlic pearls, 1/2 tsp pepper powder. chop all the vegetable add 4 cups of water.Let it boil .
  • Cook them in low flame for 1 hour.Strain the water and keep it in fridge. 
  • Whenever you need you can use it.

Saturday, August 15, 2009

Avial

Avial is made with many vegetables
Avial

Avial
Ingredients












  • Cut Beans.................1 packet
  • Carrot.......................2
  • Green Pepper...........1
  • Potato.......................2
  • Raw Banana.............1
  • Tamarind Juice.........1tsp
  • Coconut Oil..............2tsp
  • Turmeric Powder.......1/2tsp
  • Curry Leaves.............few
  • Salt to taste
To grind
  • Grated Coconut........1 cup
  • Green Chili...............6
  • CurryLleaves.............few
    Method
  • Wash and cut the vegetable 1" long. 
  • Heat a pan with 2cups of water and add vegetables, tamarind paste, turmeric powder and boil it.
  • Grind the coconut, chili and curry leaves coarsely with little water.
  • When the vegetables are cooked. add the coconut paste, salt and curry leaves.
  • If there is excess water , remove it. It should thick. 
  • Add the coconut oil and mix it. Eat with rice chapathi or poori. (Instead of tamarind paste you can also use yogurt).
  • Onam festival Avial curry must be there in the sadya ( feast).