Kerala Style Egg Biryani

For the third week this month BM my theme is Biryani. Biryanis are all time favorite meal at home. I feel that is easy to make and it is a perfect one pot meal if we add some vegetables to it. I don't need any side dish if we make it little spicy, I can enjoy my biryani just with a cup of curd. To day my biryani recipe is comming from Kerala (Malabar). 
                                                                 I used to make Biryani  every Sunday but now it is reduced to once in a month, because tummy is not accepting spices any more. Normally I make egg biryani with boiled eggs. But thisMalabar(Kerala) egg biryani is different then mine which has a flavor of fennel seeds, with omelete bite size pieces.
INGREDIENTS:---
For omelete:---
Eggs ----   2
Grated coconut  ----   1 tab sp
Onions  -----   1 medium
Chilli powder  ----  1/4 tea sp
Green chillies ----   2 chopped
Salt  to taste
Oil  1 tab sp (coconut oil preferably)
For Masala :---
Onion -- 1 big chopped
Ginger garlic paste  ----  1 tea sp
Green chillies -- 2 chopped
Garam masala  --- 1 tea sp
Fennel powder  ----  1/4 tea sp
Tomato  --- 1 medium chopped
Coriander leaves  ---  1 tab sp chopped 
Mint leaves  ---- 1 tab sp chopped
Salt to taste  
Oil   --- 2tab sp (coconut oil preferably)
For rice:--
  Basmati rice  ----   1 and half cup
Onion   ---- 1 mediun chopped
Green chilli  ----  2 chopped
Ginger garlic paste  ---  1/2 tea sp
Cinnamon  ---  2 inch piece
Cardamom ---  2
Cloves  ----  2
Lemon juice  ---  1 and half tea sp
Ghee  ---  1/2 tab sp
Salt to taste
For garnishing:
Hard boiled eggs -- 2
Coriander and mint leaves  --2 tab sp chopped
A hand full Cashew nuts and raisins fried
METHOD:---
1. Combine all the ingredients which is given for omelet mix well to combine every thing.
2. Heat oil in a pan , pour the egg mixture and make an omelet, when cooked remove from pan and cut in to bite size pieces, set a side.
For Masala:--
1. Heat oil in pan add chopped onion and fry till golden, then add chopped green chillies, ginger garlic and fry for a while.
2. Now add chopped tomato and cook for few minutes and add Garam masala, fennel seed powder, salt to taste, chopped coriander and min mix well and add omelet pieces, mix well, remove from fire and set a side.
For rice:---
 1. Heat ghee in a pan add cardamom, clove and cinnamon fry for a while then add chopped onion and fry till onion turns in to transparent then add ginger garlic, green chillies and fry for a while.
2. Wash and drain all the water from rice and add this rice  and stir for 2 minutes then add lemon juice,salt to taste, 2 cups of water bring to full boil cover and cook till rice is done.
Assembling the Biriyani:--
In a heavy bottom or non stick pan first make a layer with egg masala and spread the ricein to a layer on the top of the masala like this make layers with rice and masala.
Top layer should be rice. finally sprinkle with chopped coriander and mint leaves and some fried dry fruits and cover with a tight lid.
Heat a dosa tawa or a chapati pan, reduce the heat to low and place this biriyani pan on that dosa pan and cook for 15 to 20 minutes in a very low heat
Serve garnished with hard boiled eggs, fried onion and dry fruits.
Serve with pickle, raita and pappad.
Notes:-
If you use coconut oil for masala and omelet that gives a authentic flavor to  biriyani other wise you can use sunflower oil.
You can increase the eggs for omelet according to your like I use 2 you can make the to 4 eggs.
  And make little thick omelet  if you make thin omelet it will brake and turn in to burji.
Once biriyani is fineshed keep it like that covered for another 15 to 20 minutes.
 Let's check Blogging Marathon page

Aappam With Kadala Curry

Avery Happy New Year to all .
Iam going to start this new year with one of my favorite break fast recipe. Kerala aapam with kadala curry. This will be my first recipe for B.M 48 th edition under Nasta theme. When I saw this theme I didn't understand what nasta means. In India some regions people call breakfast as nasta, in some regions nasta is a snack which they have with evening tea, a bit confused right. what is nasta is it morning breakfast or evening tea time snack? or both. Finally I decided to post a mix of break fast recipes and teatime snack recipe...
                                                                  My first recipe for this theme is a break fast recipe from Kerala. Aapam and Kadala curry is a very popular breakfast in Kerala cuisine. There are many variations in this recipe, the recipe changes a little bit family to family. Aapam is quite popular in TamilNadu and Andra cuisines too but here the recipe changes a lot. Even in Kerala cuisine they have a different varieties of aapam recipes like Palappam. vellappam and few more like this.
Let's check the recipe.......

INGREDIENTS:---
Raw rice  ----  2 cups
Idli rice  ----  2 cups
Cooked rice  ---  1/2 cup
Grated coconut  ---  1 cup
Sugar    -----  1 tea sp
Salt to taste
Cooking soda  ---  1/2 tea sp

Yeast  ----  1/2 tea sp
METHOD:---
1. Soak both  rice in enough water for 4 hours.
2. Add cooked rice and grated coconut to the rice and grind in to a smooth paste, add salt mix well and set a side to ferment for 8 hours or over night.
3. Aapam batter should be in little thin consistency then dosa batter.
4. Add sugar to yeast with 1/4 cup of warm water let it rise and add this yeast mixture and cooking soda to the aapam batter just before making the aapams.
5. Heat a aapakadai in medium heat, spray little cooking oil and wipe with a kitchen towl.
6. Pour a laddle full aapam batter, hold the kadai with two hands and rotate the kadai in to circle to spread the batter till 1/4th of the aapakadai, cover with lid reduce the heat to low and cook till the middle of the aapam cooked.
7. Make sure the batter should be in thin consistency then dosa batter so that you can spread the batter with out the help of a laddle.
8. Remove the aapam from the pan and serve hot with kadala curry or with stew.
Note:---
1. Rice should soak at least for 4 hour 
2. In this recipe I used yeast to give air in the batter for those holes If you don't want to use yeast,
Save the coconut water when you break the coconut add a tab sp of sugar to that coconut water and leave a side for two days to ferment and add this fermented coconut water after you grind the batter, mix well and set a side the batter to ferment. these aapams will be more tastier the yeast ones.  
Check for Kadala curry recipe
 Let's check Blogging Marathon page

Parippu curry

I have chosen South Indian dishes for this month BM, My choice for this theme is Kerala. I thought to post some sadya recipes from Kerala cuisine. My yesterday post was Pulissery, is one of the most important dish in sadya which is served almost end of the meal. Today what I am going to post is Parippu curry. This parippu curry will be served in the starting.

                                                                    Parippu curry is normally served with rice and ghee on top of it. Pappad and any Thoran or mezhukkupuratti is the best combination with this parippu curry. We Indians cook dal with a lots of variations, that depends on cuisine like using of masalas and spices. This Kerala Dal (parippu curry) is a moong dal based with a spiced coconut mixture and seasoned with coconut oil and lots of curry leaves. 
INGREDIENTS:---
Moong dal   ---  1/2 cup
A big pinch of turmeric
Salt   --- 1 tea sp
FOR COCONUT MIXTURE:--
Grated coconut  ----  1/3 cup
Cumin seeds  ----  1/2 tea sp
Shallots  ---  2
Green chillies ---  3
FOR TEMPERING:--
Coconut oil   ---  2 tea sp
Mustard seeds   ---  1/2 tea sp
Shallots   ---  2 sliced
Dry red chilli  ---  1 broken
Curry leaves   ---  1 spring
                                                               

METHOD:----
1. Roast moong dal till it turns in to golden brown. Add 3 cups of water, turmeric powder and cook till done.
2. Grind coconut, cumin seeds,shallots, green chillies with little water in to a smooth paste.
3. Once dal is cooked mash it well to make a smooth paste.
4. Keep the heat on low and add ground coconut paste, salt to the dal, cook till well blended This will take five minutes.
5. Heat 1 and half tea sp coconut oil in a pan add mustard seeds let them pop up then add sliced shallots,broken dry red chillies then add curry leaves and remove from heat and add this seasoning to the parippu curry mix well.
Finelly add remaining coconut oil on top cover with a lid and leave a side till you serve.
Serve hot with kerala rice and ghee.
SOME IMPORTANT NOTES:----
1. Traditionally they use only moong dal for this parippu curry.
2. Do not use asafoetida(hing) for tempering. Hing will over take coconut oil flavor.
3. Do not forget to serve lots of ghee with parippu curry
Let's check the blogging marathon 42 edition page Here

Pulissery (Moru curry)

Pulissery or Moru curry or Moru Kachiyathu is a curd and coconut base dish in Kerala meal. Pulissery is a common dish which is served as a side dish for everyday meal. It is also a very important dish in sadya, while it is a Onam sadya or any other special occasion. Normally it is served towards the end of the meal.
                                                    Pulissery is traditionally made with small ripe mangoes, that gives a sweet and sour taste to the curry. Any other vegetable like ashgourd, bottle gourd, yam, raw banana, taro. There are many Variations in this recipe depending on the region, even from home to home. I have two, three recipes for this dish but this one I got from a cook.
                                                 
INGREDIENTS:---
Curd  ----  1 cup
Any vegetable cut in to small cubes if you would like to use I did't use any vegetables today.
Fresh coconut  ---  1/2 cup grated
Cuminseeds  --- 1/2 tea sp
Green chillies  --- 2 or according to your taste
Shallot (small onion, sambar onion)  ---  2
Garlic   -----   1 pod
Turmeric powder  ----  1/4 tea sp
Salt    ---- 3/4 tea sp
FOR TEMPERING:---
Coconut oil   --- 1 tea sp and 1/2 tea sp
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  ----  5 seeds
Dry red chilli  --- 1 broken
Curry leaves  --- 1 spring
                                                            

METHOD:---
1. If you like to use vegetable, cook the vegetable pieces in 1/2 cup water till soft.
2. Grind grated coconut, cumin seeds, green chillies, shallot, garlic, turmeric powder in to a smooth paste with little water.
3. Add this coconut paste to vegetables and cook for 5 min. If you are not using vegetable then add this coconut paste to the pan with 1/4 cup water and cook for 5 min. in a medium heat.
4. Beat the curd till smooth, when the coconut mixture is cooked for 5 min. switch off the flame wait for a second then add beaten curd, add salt to taste mix well and set a side.
5. Now heat one tea sp coconut oil add mustard seeds let them popup then add broken dry red chilli, fenugreek seeds, curry leaves turn off the heat  and add this tempering to the pulissery,  mix well and pour 1/2 tea sp coconut oil over the pulissery, cover with a lid and keep closed till you serve.
 SOME IMPORTANT POINTS TO NOTE:--
1. Can use a small piece of ginger in the place of garlic or you can use both.
2. You can use red chilli powder instead of green chillies that will give a nice orange color to the pulissery.
3. Make sure that the curd is sour enough, otherwise the pulissery won't give the authentic taste.
4. Normally pulissery is  not too thick or not too thin gravy, it is a medium thick. So adjust the water according to your taste.
5. Along with vegetables you can use raw pappaya, pineapple also to make this dish.
6. Adding extra coconut oil to the curry in the end will give a wonderful flavor to the pulissery.
Let's check the blogging marathon 42 edition page Here
 

Erisseri

For the first time I have chosen this special theme in BM. Because this month special theme is with bookmarked recipes from ABC cooking of last month BM. I have book marked some wonderful recipes from last month BM. BM 32 is really wonderful with all those amazing cooks, with all those delicious recipes.

                                                             From that edition I picked some three recipes for this month special theme. This Erisseri is one of them, Erisseri is a Kerala recipe which is served in Onam Sadya. By this time all my BM friends may understand from where I picked this recipe. Yes the one and only Rajani, she explained very clearly how to make sadya recipes and how to arrange them in a traditional Kerala style. Thank you so much for all those wonderful sadya recipes Rajani. I already tried some of them but this erisseri, Iam trying for the first time I think I got the consistency, taste. I used yam for today can also use pumpkin and cow peas, raw banana. Let's check the recipe

INGREDIENTS:---
Yam (kanda gadda)  ----  250 gms
Turmeric powder  ---  1/2 tea sp
Salt to taste
FOR MASALA:---
Grated fresh coconut  ---  1/2 cup
Cumin seeds  ---   1/2 tea sp
Red chillies   ----   2
Black pepper   ----   1 tea sp
Dry roast red chillies and black pepper corns and then grind with little water, coconut and cumin seeds in to a paste.
FOR TEMPERING:--
Oil   -----   1 tea sp (preferably coconut oil)
Mustard seeds  ----- 1 tea sp
Red chillies   --- 2 broken
Grated coconut   ----- 1/2 cup
Curry leaves   ----   6 leaves
METHOD:----
1. Remove the skin, wash and cut the yam in to bite size pieces, add turmeric powder cover with water and pressure cook for three whistles in a medium heat.
2. Wait till the pressure released then open and transfer it to a pan, bring to a full boil in a high heat (remove if any extra water, this curry should look like kootu).
3.Add coconut paste to yam pieces cook for 6 minutes. Check the consistency if it reached the semi solid like kootu switch off the heat.
4. Heat coconut oil in a pan add mustard seeds let them splutter then add red chillies, curry leaves fry for a while.
5. Now add grated coconut and fry till coconut turn in to brown in color
6. Top this on the erisseri mix well.
Serve with rice.
Let's check the blogging marathon page Here

Ulli Theeyal

Ulli theeyal is a onion based Kerala dish which is served with rice. Shallots cooked in a tangy coconut gravy with a beautiful curry leaf flavor. Actualy I made Undhiyu and puri for U but some how deleted the whole post by mistake. I tried to make the undhiyu recipe again but didn't get all the vegetables so I droped it. So I changed the recipe to Ulli theeyal. Here is the recipe U for Ulli Theeyal.
RECIPE SOURCE FROM RAJANI
INGREDIENTS:---
Small onion ----  1 cup (sambar onion/ shallots)
Tamarind paste  ---   1 tea sp
Water    ---- 2 cups
Turmeric powder   ---- 1/2 tea sp
Salt to taste
Oil   ---- 1 tab sp
FOR PASTE:--
Coconut   ---  3/4 cup
Coriander powder  ---  2 tea sp
Chilli powder   ---  1 tea sp
For seasoning:--
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  --- 1/4 tea sp
Few curry leaves
Oil  ----  1 tab sp
                                                    

METHOD:---
1. Peel the onions wash and set a side.
2. In a frying pan dry roast the coconut till light brown color remove and let it cool, add coriander powder, red chilli powder, two tab sp of water and gring in to a smooth paste, set a side.
3. Now heat 1 tab sp oil in a pan add onions and fry till light pink.
4. Mix tamarind paste with 1 cup of water and add to the onions bring to a full boil.
5. Now add coconut paste and one cup more water, salt to taste cook for 10 minutes by that time the gravy became thick enough, reduce the heat to low.
6. Heat a pan with 1 tab sp oil add mustard seeds let them splutter then add fenugreek seeds, curry leaves and switch off the heat, add this tempering to Ulli Theeyal mix well, cover and ket it sit for some time.
Serve hot with rice.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Kerala Style Green Peas Curry For Idiyappam And Appam

Kerala is a state of rich greanery and coconut groves. kerala cuisine is filled with coconut flavor. We were in Kerala for 6 years, in Andhra we have idli, dosa, pesrattu, upma with chutneys but here in kerala it is little different. they use curries like kadala curry, vegetable stew, peas curry or egg curry as side dish for dosa, appam and idiyappam of course they also serve coconut chutney . When i first saw this was little surprised and got an interest to learn this combinations.
                                            In that array this dry peas curry is one. When we were in Munnar we used to go Ernakulam almost every month.Hubby used to do his markiting job and I enjoyed doing my kitchen shopping. In those days we don't get any special items like baking powder in Munnar. On the way to Ernakulam there is a small town called Adimali out side of this town there is a small dhaba type hotel, we use to stop for breakfast and they serve typical kerala breakfast like Puttu- kadala and pazham, Appam and kadala or vegetable stew, Dosa with chemmanthi, Idiyappam and green peas curry. ohh yehh Parota and mutta curry is very popular in this hotel. I for got the name of this hotel, but I remember that chilled hill station weather and hot breakfast in that hotel. we used to start at 5A.M in the morning in Munnar, we reach this hotel at 7 A.M., we take a break here, have nice breakfast and then continue our journey to Ernakulam. This I am talking about 15 years back those days Munnar is very calm and less polluted, Now it is developed alot!.  Any way check out my Kerala breakfast thali here
In this thali we have
Appam
Idiyappam
Dry green peas curry
Coconut chutney
Palpayasam
Now check out the recipe for Green Peas Curry for Appam and Idiyappam. Actually we can have this curry with chapati too.Will post my Idiyappam recipe soon.
INGREDIENTS:--
Dried Green Peas -- 1 cup
Onion -- 1 big chopped
Small onions  -- 5 peeled and chopped
Ginger  --- 1/2 inch chopped
Garlic cloves  ---- 4 chopped
Green chillies  --- 3 slit in to two
Tomato  --- 1 small finely chopped
Turmeric powder  -- 1/4 tea sp
Coriander powder -- 1 tea sp
Coconut  ---- 1 tab sp grated
Fennel seeds --- 1 tea sp
Coconut milk  ---  2 cups second milk means that should not be too thick. if you like to use thick coconut milk them mix with 3/4 cup water to that thick milk and use it.
Oil --- 1tea sp and 1 tab sp tab sp preferably coconut oil
Curry leaves  2 springs
Salt to taste
METHOD:--
1.Wash and soak the dried green peas in two cups of for over night.
2. Next day morning cook them in a pressure cooker for 6 whistles, set a side.
Note:- here I want to tell you one point when ever you want to soak any pulses or lentils first wash them well with tap water then soak in enough water and cook the in the same water. Don't drain that soaked water because when you soak pulses or lentils they leave there minerals and proteins in to that water so use that soaked water while you cook.
3. Heat 1 tea sp oil in a pan add chopped small onions  fry they turns in to golden.
4. Add chopped ginger, garlic and green chillies fry for 3 minutes.
5. Now add turmeric powder, coriander powder give a good stir add a tab sp water from cooked peas, cook for 3 more minutes.
6. Remove from heat, set aside to cool.
7. Grind this cooked onion masala with coconut and fennel seeds in to smooth paste.
8. Heat 1 tab sp oil add ground masala cook for a while.
9. Add curry leaves, chopped tomato, salt to taste give a good stir and cook till oil leaves from the sides.
10. Now add cooked peas, coconut milk mix well bring to a full boil in a medium heat. Reduce the heat in to low, cover and cook for 5 minutes remove from heat and let it sit for 10 minutes and serve.
Serve with Idiyappam, appam or parota.
This is my sixth recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page .
And this is ny entry for Srivalli's Thali Mela.

KADALA CURRY

Chick peas ….. Well known as Kala Channa or kadala or nalla senagalu in Telugu and also well known as desi channa in India. This small nice brown colored Legume is a very good source of protein for vegetarian s and also very high in dietary fiber, very low in fat. In Andhra we use these black chick peas as a type of salad but in other parts of India people make so many delicious recipes with these chick peas. In that list this Kadala curry from Kerala is very famous as a side dish for Puttu or Aappam in the breakfast and here I go with the recipe….. Traditional KADALA CURRY…….
INGREDIENYS:----
Kadala (black chana) ---1 cup
Onions--- 2 nos
Clove--- 4 nos
Cinnamon stick-- 2 inch piece
Small onion--- 5 nos
Garlic chopped--- 1/2 tsp
Chilly powder ---1 tsp
Coriander powder--- 2 tsp
Turmeric powder--- 1/4 tsp
Grated coconut--- 1/2 cup
Curry leaves a few
Salt to taste
coconut oil – 1 tab sp

METHOD:---
1. Wash and Soak Kadala (black chana) overnight.
2. Cook in a pressure cooker, for 4 whistles.
3. Heat oil in a pan. Add cinnamon, clove and then add grated coconut and fry till coconut turns to brown in color.
4. Add small onion, garlic chopped, chilly powder, turmeric powder and coriander powder.
5. Allow it to cool and grind to a fine paste.
6.Heat oil in a pan.
7. Add sliced onion, and fry, till the onions turn brown.
8. Add few curry leaves and the grind masala and fry.
9. Then add cooked Kadala with water.
10 Let it boil, till the gravy becomes thick.
11. Serve hot with puttu.or Appam even this will go very well with plain rice or pulao (plain)

MAAMPAZHA PULISSERI (RIPE MANGOES IN YOGURT GRAVY)

Maampazha Pulisseri is a sweet, sour and spicy sauce which is made with ripe mangoes and yogurt and a very good combination with rice, especially with Kerala rice. Pulissery is a simple yogurt dish which is prepared regularly in every kerala home, pulissery can also be made with different vegetables like okra, pine apple, plantain, but here I made it with ripe mangoes. April – June is the season for King of the fruit s, April- May is the starting time for mangoes, and it's time for pickles in every Indian home, in the middle of the May the mangoes starts lightly ripening, and this mangoes are the best choice for the pulissery with there sweet and sour taste, especially those small verity ripe mangoes goes very well with this gravy. During the season this dish will be the main item in every kerala kitchen.Some people makes this with coconut milk insted of yogurt but I like this with verry little soured yogurt that tastes divine. And here is the recipe………..

INGREDIENTS:----
Ripe mango --- 1 cup cut in to pieces (if you can get small ripe mangoes the cut in to half and remove the seed in side that tastes divine)
Yogurt – 1 cup
Coconut --- 1/2 cup
Cumin seeds – 1 tea sp
Green chilies – 4 (according to your taste)
Turmeric powder – 1/2 tea sp
Chili powder – 1/4 tea sp
Salt to taste
Oil – 1 tab sp preferably coconut oil
Mustard seeds --- 1/2 tea sp
Fenugreek seeds – 1/4 tea sp
Curry leaves --- 10 – 12
Red chili s --- 2 broken

METHOD:-----
1. Grind coconut, green chilies, and cumin seeds with little water in to a smooth paste and leave it a side.
2. Cook mango pieces with turmeric, red chili powder with 1 cup of water cook till mango pieces become soft, mash half mango pieces with a fork.
3. Now add ground paste and bring it to a full boil. When it starts boiling switch off the flame and add yogurt immediately (whisk the yogurt before you add it to mango mixture) add salt to taste and mix well.
4. Now heat oil in a pan add mustard seeds and let them popup then add fenugreek seeds, broken red chilies, curry leaves and let then fry for a while then add this seasoning to Maampazha pulissery mix well and serve.
5. Serve with rice and any vegetable stir fry (but should be taste great with any kerala style vegetable stir fry like kovakka Mezhukkupuratti, pavakka thoran or vendakka mezhukkupuratti I prefer that) .

KANJI AND PAYAR

A TRADITIONAL FAVOURITE DINNER IN MANY KERALA HOMES

INGREDIENTA FOR KANJI:----

Rose - matta rice -- 1/2 cup

Water --- 5 cups

Garlic --- 4 cloves

salt to taste

METHOD:----

Wash rice for 2-3 times

In a perssur cooker add rice and crushed garlic and 5 cups water cook in a medium heat till 4-5 whistles.(some times this rice will take more time to cook in that case open the cooker lid check if it is not done again you can cook for few more whistles)(this rice will take more time to cook then normal rice like sona masoori or any other rice)

Remove and let it cool down open the lid add salt mix well and serve with payar

FOR PAYAR...........

INGREDIENTS:----

Payar --- 1/2 cup (green gram, hesarekalu, pesalu)

sambar onion --- 1/2 cup chopped

Garlic --- 2 cloves chopped

A few curry leaves

Salt to taste

coconut oil -- 1 tab sp

Red chili flakes --- 1 tea sp

Here I use curry leaves powder for spice in the payar for me that will give a better taste(Ihope you all like my choice) check my curry leaves powder recipe here KARIVEPAKU PODI --- CURRY LEAVES POWDER

Wash and cook green gram in apressur cooker for 2-3 whistles remove and let it cool itself,Open the cooker lid .

Heat oil in a fry pan add chopped onion and chopped garlic and fry till onion become soft add curry leaves and stir for a min.

Now add cooked green gram,(don't add water if any water left in the cooker you can store that water and make rasam with that water) and stir for 2 min.

Add salt to taste and red chili flakes or curry leaves powder and mix well and remove from thr stove

Serve with KANJI or you can have this payar as asundal also

Have a tastey and helthy meal.

Enjoy your meal.

POTATO STEW

Potato ---- 1 large cut in to big cubes

Onion --- 1 medium sliced

green chilies --- 2 sliced

Cloves --- 3

cinamon --- 1 inch piece broken

Cardamom --- 3

Garlic ---- 2 cloves crushed

Thin coconut milk ---- 1 cup

Thick coconut milk --- 1/2 cup(If you are useing tin coconut milk mix 1/2 cup milk with 3/4 cup water and use it as thin coconut milk then use 1/2 cup only coconut milk for thick milk)

Salt to taste

curry leaves a few

coconut oil --- 1 tab sp

METHOD:----

In a pressure cooker heat3/4 tab sp coconut oil and add clove, cinamon, cardamom and let them popup.

Then add sliced onion, green chilies,crushed garlic and stir for 2 sec and add potato cubes 1/2 cup water and close with lid and cook for 2 whistles.

Remove and let it cool and open the lid and mash 2-3 potato pieces to make the stew thick.

now add thin coconut milk keep the flame low, add salt stir once cover and cook for 5-10 min. or gravy become little thick.

Then add thick coconut milk bring to a full boil and keep the flame very low and cook till the gravy become thick and creamy stir in between.

now heat 1 tea sp coconut oil in a pan and add curry leaves and pour it over the stew.

Serve with Appam or Idiyappam

Enjoy your food.

This is my entry for FIC-White at http://kitchenflavours.blogspot.com/2008/12/happy-and-honoured.html

PAALAPPAM

Rice --- 2 cups

Thick coconut milk --- 1/2 cup

thin coconut milk --- 2 cups

cooking soda -- 1/2 tea sp

cream of rece --- Rice rava(fine not Idlirava)--- 2tab sp for this soak 1/2 cup rice and remove water and dry in shade and grind in to a fine rava(dry)

Water ----1/2 cup

Salt to taste.

soak 2 cups rice in enough water for 4 hours and remove the water and spread rice on a white cloth dry in the shade,then make a power

normaly I use coconut water for fermentation in 1/2 cup coconut water add 2 tea sp sugar and leave aside for 1 day then add this to the batter or can use dry yeast

Dry yeast 1/2 tea sp

Warm water ---2 tab sp

Sugar -- 2 tea sp

Dissolve sugar and yeast in warm water leave a side for 10-15 min. or till it foams.

In a heavy bottom pan take rice rava and water mix well and cook in alow flame till it become soft and leave aside

In a other big bowl add (make sure that this bowl is much more enough for fermentation the batter should not over flow)in this bowl take cooked rice rava,thin coconur milk mix well and add rice flour to this and mix well to make a fine paste.(for this process you can use electric blender or eggbeater) beat for 20- 25 sec. then add yeast mixture mix well now add thick coconut milk mix once again well (don't use electric blender after adding the yeast just mix with a spoon )this should be like a ootappam consistency and leave it for fermentation for over night or for 6-8 hours

Now next day moening or after 8 hours add cooking soda mix well, heat a Appam pan in mediun flame pour 11/2 ladle batter and just turn the Appam pan with your hands(holding the both side handles) in a clock wise motion spread the batter in to a circle and bring the left over batter in to the center and cover with lid and cook 3-4 min.(don't flip the Appam)

Rmove and serve with STEW

But I like to have this with even kadalacurry yummmmm......

Enjoy your break fast.

This is my entry for FIC-White at http://kitchenflavours.blogspot.com/2008/12/happy-and-honoured.html

PARIPPU PRADHAMAN

PESARA PAPPU PAYASAM KERALA STYLE----
Green gram dal (cherupayaru parippu, moong dal)---1 cup
Thick coconut milk --- 1 cup (you can use canned coconut milk also if you are using that it will take 1/2 can)
ripe banana --1no.(small varietie)
ghee -- 3 tea sp
Jaggery -- 3/4 cup grated
Cardomom powder -- 1 tea sp
Cashew nuts and raisins a few
METHOD:----
Heat ghee in a pan add cashew nuts and raisins and fry till golden colour remove and keep a side.
Now add moong dal (cherupayaruparippu) to the same ghee and fry till light red in colour.then add enough water to the dal and cook till very soft
now heat jaggery with a verry little water just melt the jaggery and add this to cooked dal, and mash well with hands or use a potato masher(dont grind in a mixee or a blender).
Now add coconut milk and alow it to boil
Mash well the ripe banana with little coconut milk and cardomom powder and add this to boiling Pradhaman mix well and alow it to boil for 2-3 min
Now add rosted cashew nuts and raisins mix well.
Serve hot or cold.

PAZHAM PORI

Pazham Pori is a sweet dish made with ripe plantains dipped in flour mixed with sugar. This popular snack which we can see usually in road side tea-shops (tatta kadai s)in Kerala . It is easy to prepare and it goes well with a cup of tea. Here goes with the recipe of delicious Pazham pori
Ingredients:----
1---- ripe plantain (Nendram Pazham)
1---- cup plain flour/ all- purpose flour/ Maida
½ cup--- sugar
1/4 teasp---- turmeric powder
A pinch of salt
Oil for deep frying
Peel plantains, cut is two halves, and slice each halves into four to six slices. From One plantain I got 10 pieces .
Mix flour with ½ cup water to make a smooth batter, add sugar, turmeric, and salt.
Heat oil in a pan; dip plantain slices in batter and deep fry till golden brown
( like bajjis) . Drain and serve hot with tea.

PAVAKKA THORAN

PAVAKKA--- KARELA--KAKARAKAYA--BITTER GOURD

INGREDIENTS :----
BITTER GOURD --- 2no
ONION --- 1no
GINGER ---- 1inch piece
GREEN CHILLIES -- 2no
GRATED COCONUT --- 1cup
MUSTARD SEEDS --- 1 teasp
COCONUT OIL -- 1 tab sp
TURMERIC POWDER --- 1/4 tea sp
SALT TO TASTE
METHOD:----
cut bitter gourd in to very small pieces (if you like you can great the gourd)
chop onion,green chillies, ginger in to very small pieces and mix with bitter gourd pieces, and grated coconut.
Heat oil in a pan add mustard seeds let them crackle and add bitter gourd mixture,add salt and stir well
cover with alid and cook for 7-10 min.stir in between
remove and serve hot with plain rice

KAALAN

KAALAN a kerala delicocy,I love to have this curry with hot plain rice, andI got this recipe from my friends mom who lives in tiruvanantapuram long back when Iwent to there place aunty made this for lunch one day . and I was behind her for the recipe so sweet she is, again she made this in front of me and I got the recipe THANK YOU SO SO MUCH lakshmi aunty.




INGREDIENTS:----

Half ripe banana-- 2 no cut in to 1 inch pieces

coconut 1/2 cup

curd -- 1/2 cup

green chillies -- 2 no

cumin seeds -- 1/4 tea sp

turmaric powder -- 1/4 tea so

fenugreek seeds -- 3-4 seeds

mustard seeds -- 1/4 tea sp

dry red chillies -- 3-4

water --- 1 cup

salt to taste

coconut oil -- 1 tab sp

a few curry leaves

METHOD:---

Cook banana in water and turmeric powder for 5 min.

Grind coconut ,cumin seeds, green chilli in to a coarse paste with curd and add this coconut paste to banana and switch of the flame, cover and leave for few sec so that it will become warm(please don't boil it if you boil the curry after add the curd then curd will get curdle that won't give a good look to the curry but taste won't change)

now if you want add a little water and mix well

Heat coconut oil in a pan add mustard seeds.dry red chillies and then add fenugreek seeds fry till goldean and add curry leaves then add this to KAALAN(banana mixture) mix well

Serve with hot plain rice

one thing I want to share with you all about coconut oil If you cook coconut oil in aright way that will give very very nice aroma to your curryes

If you dont like coconut oil you can use any other oil as you like

And you can use other veges like pumpkin,yam drumstick

PALPAYASAM

Long back I went to Guruvayur krishna temple there I had this payasam as prasadam from that time Ihad that taste in my mind and as soon i came home tryed that one and it came very well but not like guruvarappan prasadam i think that special taste is because of prasadam wow that was awesome, and after long time I tryed it now this time this was prity ok.So I want to share this with all of you and here's the recipe

Nellukuthari(or any other kerala rice normaly what they use for white rice)-- 1/4 cup (don't use basmathi rice)

milk -- 10 cups

sugar -- 2 cups

cardamom powder --1tea sp

Ghee --2 tab sp

cashew nuts --10 no.

raisins ---10 no.

Ghee for frying

condenced milk --1/2 tin

METHOD:----

Mix togather milk, rice,sugar, and 2 tabsp ghee take all these in a pressure cooker

cook on ahigh flame till the first whistle

soon after the first whistle lower the flame and cook for half an hour (don't worry about whistles just cook it in a very low flame for 30 minutes)

remove and cool

heat ghee in a pan fry cashews and raisins add to payasam

add condenced milk and cardamom powder and mix well

serve hot or chilled

This payasam goes to Festive food event started by Priti and Purva,theme for this month being Onam Celebration hosted by Priyanka at asankhana