My Recipe

Tender Mango Pickle (Kadumanga Achar)

2012-06-18T01:57:00.001-07:00

Ingredients

Kadumanga/Tender Mangoes - 1/2 kg
Salt - 250gm
Mustard Seeds - 100gm
Chili Powder - 100gm
Asfoetida / Kayam Powder - 1 tbs
Sesame oil/Nallana - 50gms.

Making Tender Mango Pickle

Wash the tender mangoes,dry ( no trace of water.) and keep it aside.

Place the mangoes in a bharani and layer them with salt.Now close the lid and tie the mouth of bharani with a clean cloth.

Keep this for 3 weeks, in that time mangoes will shrink and there will be salt brine.

Separate the salt brine and mangoes in two dry vessels.Add slightly grinded mustard powder , chili powder and asafoetida powder to the salt brine and mix it well.

Add the mangoes to this mixture and mix well.

Heat the sesame oil and cool it.

Add half of the cooled oil to the mango pickle and mix well. Put it to dry bharani and add the remaining oil on top of it.

Close the lid and tie with the white cloth. Keep it for a month before using

Kerala Kalan (Onam Special - Kurukhu Kalan)

2012-06-16T06:40:00.001-07:00

Ingredients

Plantain -2 (preferably Kerala nendrangai)
Elephant foot yam (senai/chena)- 250 grams
Pepper powder-3 tsp
Yogurt/Curd -1cup
Salt as required
Grated Coconut - 1 1/2 cup
Cumins seeds/ jeera -1/2 tsp
ghee -2 tsp
Mustard seeds -1/2 tsp
Fenugreek seeds -1/4 tsp
Red chilli -2
Curry leaves - few

Making Kerala Kalan

Peel the skin of plantain.cut the plantain and elephant foot yam into big pieces.Pressure cook plantain and elephant foot yam (senai) with pepper powder, salt, for 2 whistle using less water. Lower the heat and add curd/yogurt. Simmer and cook till it starts thickening.
grind coconut and cumin seeds till it like a paste.add this mixture to the above solution.cook well.put some curry leaves.switch off the flame.
Take a pan.Heat 2 tsp ghee, add mustard seeds. when mustard splutters, add red chillies,fenugreek seeds and curry leaves under seasoning and pour it over the kaalan .
Serve it with hot rice.

Sambar Recipe

2012-06-13T22:48:00.002-07:00

Sambar is the most famous dish in South India, recently the delicacy is spreading all over India. Sambar can be mixed with rice for lunch and dinner.

Ingredient for making Sambar

2 cup(Tuvar) Dal
1/4 kg Vegetables( Drumstick (2), Onion (1), Eggplant (2),Ladies Finger (4), Tomato (4))
1 tsp Sambhar powder
Curry leaves
A pinch Hing
1 tsp Salt
Coriander leaves
½ tsp: Turmeric powder
4 tbsp Cooking oil
1/2 cup coconut
5no. Shallots
3no. garlic
1tbs red chilly powder
2tbs coriander powder
1/2tsp turmeric powder
Seasoning ingredients
1/4 tsp Fenugreek seeds
2 tsp Mustard seeds
2 Red chillies

How to make Sambar:

Step 1

Clean the vegetables and slice into long pieces.
Boil water and cook the dal with turmeric powder.
after boiling dal,put vegetables with salt into it..
Mash the tamarind in 1 cup water and strain.Add this tamarind water into the vegetables.

Step2

heat oil in a pan.add coconut, garlic, Shallots, and 2 or 3 curry leaves.cook till it become brown colour.after reducing the flame, add chilly powder, coriander powder and hing powder into it and grind it to a smooth paste and keep aside.
add this paste into the vegetables.wait for 15 minutes to cook
After 15 minutes add 1tsp sambar powder and cook for 2 minutes.

Step 3

Seasoning for Sambar

Heat some oil in a pan, splutter mustard, then add fenugreek seeds, red chillies, curry leaves.
Season the sambhar with the above prepared tadka.
Sprinkle coriander leaves on top.

Enjoy the yummy kerala sambar recipe.

Bitter Gourd Recipe (Pavakka Kichadi)

2012-06-13T22:47:00.002-07:00

Ingredients

2 Finely chopped bitter gourd
1 cup Grated coconut
4 green chillies
1tablespoon Cooking oil
1/2 teaspoon Mustard
1/4 teaspoon Jeera/Cumin
7-8 Curry leaves
1 tomato chopped into small pieces
1/2 cup curd
salt to taste

Making Bitter Gourd recipe

Heat 1 tablespoon oil and put chopped bitter gourd along with little salt and fry it. . keep it aside. Beat grated coconut,cumin seeds and chopped green chilies in a mixer to blend well.add mustard seeds into it and grind .

Ladies Finger Recipe (Vendakka Theeyal)

2012-06-13T22:46:00.005-07:00

Ingredients:

Ladies finger - 6 cut into rectangular pieces
Garlic - 1 tsp chopped
Turmeric powder - 1/2tsp
Red Chili powder - 2tsp
Shallots 4 to 5
Tomato- 1 nos
Coriander powder- 2tsp
Curry leaves - 10
Shredded coconut - 1 cup
Mustard seeds - 1tsp
Coconut oil - 2 tbsp
Tamarind juice - 1tsp

Make Ladies Finger Recipe

Heat oil in a pan.put ladies finger along with little salt and fry it.
heat oil in a pan.add garlic, Shallots, curry leaves and coconut and fry it.low the flame and add turmeric powder,chilli powder and coriander powder into it and mix it well.
grind this mixture.
take a pan.put the grinded masala,chopped tomato,salt to taste and tamarind water and cook for 10 minutes.
Add fried ladies finger into it.wait for 5 minutes to cook.at last put curry leaves
Remove it from heat.
Seasoning it with mustard, red chilli, some chopped Shallots and curry leaves.

Tamarind Ginger Recipe(Puli Inchi)

2012-06-13T22:46:00.002-07:00

Ingredients

Tamarind - 1 Cup (soaked in water)
Ginger - A large piece (finely chopped
Green chillies - 6 nos (chopped)
Curry leaves - A bunch
Turmeric powder - 1/2 tsp
Chilly powder - A pinch
Fenugreek seeds(Uluva) - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tsp
Jaggery(Sharkkara) - 3 nos
Salt - As required
sesame seeds -1tsp

Making Puli Inchi Recipe

Heat oil in a pan.
Add ginger and green chilly pieces, and saute it for 5 minutes.keep that aside.
take a pan.pour tamarind water. add chilly powder, turmeric powder, salt to taste and jaggery . allow to boil, till required consistency is obtained.
add above sauted ginger and green chillies to it.cook till 5 minutes..
In a dry pan, fry sesame seeds.grind it.
Add this powder along with curry leaves to the above mixture and stir well.
for seasoning,heat oil in a pan.add mustard seeds,red chilly and fenugreek
Add this to the above mixture.
Cool and transfer to the bottle.
Notes : We can use this for a week or by keeping it in a refrigerator.

Pineapple Recipe (Kaithachakka Pachadi)

2012-06-13T22:44:00.003-07:00

Ingredients

Pineapple - ¼ th Big
Grated coconut - 2 big tbsp
Cumin seeds(Jeera) - 1 tbsp
Green chilies - 4 nos
Chilly powder - 2 tsp
Turmeric powder - 1 tsp
Salt - As required
Mustard seeds - 1 tsp
Dry red chillies- 2 nos
Coconut oil - 2 tbsp
Jaggery - 3 nos
Curry leaves - A few
Thick curd (not sour) - 1 glass

Making Pineapple Pachadi Recipe

Peel off the skin of the pineapple and cut it into very small pieces.
Cook them in a vessel along with chilly powder, turmeric powder and salt.
Grind coconut with green chilli, cumin seeds and mustard seeds.
When the pineapple gets fully cooked, add Jaggery and cook for 5 minutes .
Then add coconut mixture with one cup curd and let cook for 10 minutes.
:- Make sure it doesn’t get too watery. The mixture should be thick.
Heat oil in a pan.
Splutter mustard seeds, red chilli, fenugreek seeds and curry leaves.
Add the above seasoning into the pineapple mixture
Allow it to cool.