Thursday, November 19, 2009

Pork Fry - Kerala Style

Ingredients
Pork - 1 kg(cubes)
Ginger,Garlic paste - 3 tbsp
Garam masala - 2 tbsp
Pepper powder - 2 tbsp
Green Chilly - 4
Curry leaves - 2 or 3 sprigs
Onion - 5-6 (sliced)
Turmeric Powder - 1 tsp
Coriander powder - 2tbsp
Chilly powder - 1 tbsp
Salt - as per requirement
Oil - 1 or tsp

Preparation
Mix the pork cubes with ginger, garlic paste, garam masala, pepper powder, green chilly, curry leaves, salt, and turmeric powder and pressure cooker it. After first whistle cook for 5-6 minutes and off the gas. Make sure not to open the pressure cooker for atleast 10-15 minutes.
Then open the pressure cooker and take out the accumulated fat into a frying pan placed on top the flame now cover the frying pan until all the water content in the fat is over then add the oil and when heated fry the onions until golden brown. Now add the cooked pork mix well with the fried onion and leave in the low flame until it becomes fry.

Now it is ready to be served with chappathy or rice.

Hope you would surely try this out this can also be prepared with beef and mutton.




Friday, August 28, 2009

Kerala Sadya

Sadhya Menu
Parippu curry, sambar, avial, kalan, olan, thoran, pulinji, injithair, vendaka kichdi, pineapple pachady, erissery, koottu curry, naranga pickle, manga curry, banana chips, sarkarapuratty, payasam, pradhaman, palada pradhaman, pappad and salt.
Parippu Curry
Ingredients


Lentils - (green gram dal) - 1 cup
Water - 3 cups
Salt - to taste
Ghee - 2 tsp

Preparation

Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.

Sambar
Ingredients
Brinjal (egg plant) - 1no
Potato - 2nos
Onion - 2nos
Green chillies - 4nos
Drum Stick - 1no
Ladies finger - 4nos
Tomato - 1 no
Red chillies - 4nos (split into2)
Tur dal - 1cup
Turmeric powder - 1/2tsp
Curry leaves - 1sprig
Water - 3cup
Tamarind - size of a lime soaked in water
Water - 1cup
Red chilli powder - 1tsp
Salt - to taste
Curry leaves - 1sprig
Asafoetida powder - 1/4tsp
Grated molasses - 1/4tsp
Coconut oil - 2tbs
Dried coriander seeds - 2tbs

White gram dal - 1/4tsp
Fenugreek - 1/4tsp
Dried chilli - 4nos
Coconut oil - 1/2tsp
Coconut oil - 2tsp
Mustard - 1tsp
Dried chillies
split into 2 - 2nos
Coriander leaves - 8 to 10

Preparation
Clean the vegetables and slice into long pieces. Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside. Fry the coriander seed, white gram dal, fenugreek and dried chilly in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside. Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves. Note: Vegetables can be added depending upon once choice.


Avial
Ingredients

1 medium cucumber—peeled, seeded and cut into 3-by- 1/3-inch sticks
1 baking potato ( 1/2 pound), peeled and cut into 1-by-1/4-inch matchsticks
1 medium carrot, cut into 1-by-1/4-inch matchsticks
3 ounces green beans, cut into 1-inch lengths
1 medium tomato, coarsely chopped
5 long hot green chiles—3 halved lengthwise and seeded,
2 seeded and thinly sliced crosswise
5 tablespoons vegetable oil
1 cup water
1 teaspoon turmeric
1 1/2 cups (51/4 ounces) shredded unsweetened coconut
3 medium shallots,
thinly sliced1 garlic clove,
thinly sliced1/2 teaspoon cumin seeds
12 fresh curry leaves
1 underripe banana, cut into 1-by-1/4-inch sticks
1 cup plain whole-milk yogurt
Salt

Preparation
In a large saucepan, combine the cucumber, potato, carrot, beans, tomato, the halved chillies and 2 tablespoons of the vegetable oil. Add the water and turmeric and bring to a simmer over high heat. Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.In a food processor, combine the sliced chillies, coconut, shallots, garlic and cumin seeds and process to a paste. Stir the paste into the vegetables and simmer for 4 minutes.In a small skillet, heat the remaining 3 tablespoons of oil until shimmering. Add the curry leaves and fry over high heat until sizzling, about 10 seconds. Add the oil and fried curry leaves to the stew, along with the banana and simmer for 1 minute. Stir in the yogurt. Season with salt and serve.


Kaalan
Ingredients
1 medium Raw banana3 cups
Sour curds 1/2 no.
Coconut (fresh)5-6 nos.
Green chillies2 nos.
Red chillies1 teaspoon
Red chilli powder1 teaspoon
Cumin seeds1 teaspoon
Mustard seeds1/2 teaspoon
Fenugreek seeds2 tablespoons
Oil - As required
Salt - As per rquirement
1 teaspoon Turmeric powder

Preparation
Grind the coconut, cumin seeds and green chillies to a fine paste. Beat the curds well and mix in the ground paste. Keep aside. Peel and cube the banana. Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done. Simmer on a low heat for 3 minutes. Add the curds and simmer further for 2-3 minutes. Do not boil. Heat oil in a small pan. Add mustard seeds, red chillies, fenugreek seeds and curry leaves. When the seeds start spluttering, pour over the cooked vegetables. Serve hot.


Olan
Ingredients
Black Eyed Beans(Van Payar) - 1/2 cup
Ash Gourd(Elavan/Kumbalanga) - 1 cup
Pumpkin (Mathan) - 1 cup
Green Chillies (Pacha Mulaku) - 3 to 4 nos
Coconut Milk - 1/2 cup
Curry Leaves - 5 to 6 nos
Oil - 1 tablespoon
Salt - to taste

Preparation
Soak the Black-eyed beans overnight, approximately around 12 Hrs. Presure cook or boil it. Meanwhile chop the Pumpkin and Ash Gourd into small pieces (3cm - 3cm) after removing the skin. Once the Bean is half cooked add the Pumpkin, Ash Groud adn the thin Coconut Milk into it. Add enough Salt and Green Chilies. Once the vegetables are cooked well add the thick Coconut Milk into it. Sim the flame and stir it slowly untill the mix is cooked well. Pour hot oil tempered with curry leaves into it and serve hot.


Thoran
Ingredients
1/3 cup oil
2 tsp mustard seeds
1 tsp urad dal
10 fresh curry leaves
1 onion finely sliced
2 whole green chillies finely chopped

1 tsp turmeric
1 pound cabbage finely shredded
1 3/4 ounces fresh grated coconut
salt as per taste

Preparation

Take some oil in a pan add mustard seeds when it starts to sputter add the urad dal and the curry leaves, fry the urad dal until it turns golden brown. Now add the finely shredded cabbage followed by grated coconut, finely sliced onion, green chillies, turmeric powder and salt as per taste and mix all these together. Now close the pan with a lid and cook for almost 7-8 minutes until the cabbage becomes soft.



Pulinji

Ingredients
Ginger - 25gm
Green Chilly - 4nos
Coconut oil - 1tsp
Dried red chilly - 1 no cut into 4 pieces
Mustard seed - 4tsp
Tamarind - size of a lemon
Water - 2 cups
Turmeric - 1/4tsp
Chilly powder - 1/4tsp
Asafoetida powder - 1/4tsp
Jaggery - 25gm
Curry leaves - 1 sprig
Fenugreek seeds - 1 pinch

Preparation
Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

Injithair
Ingredients
Nicely Chopped Ginger - 4spoons
Curd - 6
Salt - as required

Preparation

Mix all the ingredients well. Injithair is ready.

Pineapple Pachaddy
Ingredients

Ripe pineapple cut into 1/2" square pieces - 2cups
Turmeric powder - 1/2tsp
Salt - to taste
Grated coconut - 1cup
Coconut oil - 1tbsp
Mustard seeds - 1/2tsp
Dried red chillies - 3 cut into 6 pieces
Curry leaves - 1sprig
Crushed mustard - 1tsp

Preparation
Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste. Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.

Erissery
Ingredients

Ripe Pumpkin sliced into pieces - 2 cups
Red oriental bean - 1/2 cup
Oil - 2 tbsp
Squeezed coconut milk - 1 tbsp
Dried chilli - 2 nos
Mustard - 1 tsp
Curry leaves - 2 sprigs
Water
Salt to taste
Grated Coconut - 1 cup
Small onions - 1 or 2 nos
Garlic - 2 nos
Cumin - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilli - 2 or 3 nos

Preparation
Cook pumpkin after adding enough water and salt. Cook red oriental beans separately and mix it along with the pumpkin. Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be serve.

Koottucurry
Ingredients
Bengal gramdal - 1/2cup
Pumpkin, snake gourd, Long runner beans, yam,Cucumber - 1/4kg (all together)
Inner flesh of drum stick - 1/2cup
Grated coconut - 1/2cup
Turmeric powder - 1/4tsp
Green chillies - 3 (split into 2)
Salt to taste
Coconut oil - 1/4cup
Mustard- 1tsp
White gram dal - 2tsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1tbsp
Grated coconut - 1/4cup


Preparation
Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies. Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well. Heat 1tbsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.

Rasam
Ingredients

Mustard seeds - 1tsp
Small Onion - 4 or 5 nos crushed
Asafoetida - a pinch
Curry Leaves - a sprig
Garlic - 2 tsp crushed
Ginger - 2 tsp crushed
Green Chilly - 2 or 3 nos
Turmeric powder - 1tsp
Chilly powder -1 tsp
Tamarind - size of a lemon soaked in water
Salt to taste
Tomato - 2 nos
Oil - 1 tsp

Preparation
Heat pan and put some oil now put the mustard seeds when it splutters add onion, ginger, garlic green chilly and curry leaves when it is fried add the pepper powder followed by tomato and the tamarind water, salt and asafoetida. Leave it on high flame to boil for almost 5 minutes and remove from heat.

Naranga or Lime Pickle

Ingredients
Big size ripe lemon -12 nos
Salt - 2tbsp
Gingelly oil - 2tbsp
Mustard - 1/4tsp
Fenugreek -1/4tsp
Green chillies - 18nos (split the end)
Chopped ginger - 1/2 tbsp
Garlic flakes - 1 tbsp
Water - 1/2cup
Vinegar - 2tbsp
Sugar - 1tsp

Preparation

Steam the lemon. When it is half cooked, wipe out the water from it. Heat some gingelly oil and sauté the lemon in a low flame and allow to cool. Wipe out the excess oil from the lemon. Cut each lemon into 8 pieces. Mix well with 1/4cup of salt and keep aside. Season mustard and fenugreek in 2 tbsp of gingelly oil. Saute green chillies, ginger, garlic and add water, vinegar and sugar into it. When it boils, remove from fire and add the lemon pieces. Mix well. Pickle is ready.

Mango Pickle
Ingredients

Raw mango (sour) -1
Turmeric Powder - 1 pinch
Chilly Powder - 1 tsp
Fenugreek - 1 pinch
Asafoetida - 1 pinch
Gingelly oil - 1tbs
Salt - to taste

Preparation
Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida. Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the mango pieces.


Ladies Finger Kichady
Ingredients

Lady's finger pieces - 31/2 cup
Thick Curd from 1/2 litre milk - 2 cups
Green chillies - 2
Dry Red chillies - 3
Mustard - 1 tbsp
Grated coconut - 1/2 cup
Curry leaves - 2 sprigs
Oil - 2 tsp
Salt to taste

Preparation
Slice the ladies finger in small round pieces. Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils. You can use pavakkai(bitter gourd) instead of ladies finger as a variation.

Pal Payasam
Ingredients
Milk - 3litres
Dried red rice - 180gm
Sugar - 700gm

Preparation
Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

Semiya Payasam
Ingredients
Vermicelli -1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
saffron - a pinch
Milk - a cup
Cardamom - two or three pods

Preparation
Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Wheat Payasam
Ingredients
Broken Wheat - 250gm
Coconut - 2
Jaggery - 500gm
Raisins -10gm
Cashew Nuts -10gm
Ghee -3tbs
Cardamom -5gm
Dry ginger powder-10gm
Cumin Powder-10gm

Preparation
Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk. Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 litres of water. When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.

Parippu Payasam
Ingredients
Parippu (Green gram dal) - 250gm
Sarkara (Jaggery) - 250gm
Coconut milk - From 2 coconuts
Ghee - 2 tbs
Cashew nuts, Raisins - As required for seasoning

Preparation
Fry dal till light brown. Clean and boil the fried dal well. Heat jaggery with some water and make a thick solution. Take milk from coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

Paladda Pradhaman
Ingredients

Thick milk- 3ltrs
Par boiled rice (dried red rice)- 250gm
Water to mix flour
Coconut oil- 1tbs
Sugar- 2tbs
Plantain leaf pieces- as required
Cardamom powder- optional


Preparation
Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it. Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain. Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.

Sarkarapuratty
Ingredients
Semi ripe Banana - 1
Coconut oil - 100gms
Molasses or Jaggery - 75gms
Dried ginger powder - 5gms
Ghee - 1tsp
Water - 1/4glass


Preparation
Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil. Heat the molasses in 1/4 glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separate.

Kaya Varuthathu (Banana fry)
Ingredients
Semi ripe banana - 1
Coconut oil - 150gm
Turmeric powder - 1/4tsp
Salt - to taste

Preparation
Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.


Pappadam
Ingredients
Pappadam
oil - for deep fry

Preparation
Heat oil in a pan put the pappadams one by one and fry


Bananas

This is also a part of the sadya to be served with payasam. The payasam is to be had with banana and pappadam.

Beetroot Wine


Ingredients


Finely Chopped beetroot - 1/2 kg
Sugar -1/2 kg
Water - 8 cups
Cinnamon - 2 pieces(1 inch long sized )
Clove - 9 no's
Lemon Juice - 4 dsp
Yeast - 2dsp


Preparation


Cook well chopped beetroot, sugar, cloves, cinnamon and water together. When it is done keep it aside. When cool, squeeze well and strain through a fine cloth several times. Filter the lime juice and mix it with the yeast. Stir well, filter once more and store in a mud vessel. It can be used after 40 days.

Thursday, June 18, 2009

Dry Fish Pickle

This is a simple and easy to make pickle which can be tried by everyone and the ingredients are those which are easily available in every household.
Ingredients
Dry fish without salt - 250gm
Chilly powder-4 to 5 tbsp
Turmeric Powder - 1tbsp
Ginger - 100gm
Garlic - 15 pods (big size)
Green Chilly - 12 no's
Kas Kas - 50gms (soaked in water)
Vinegar - 2 cups
Oil - As per requirement.
Salt - If required

Preparation
Clean the fish and wash thoroughly in water now mix some chilly powder, turmeric powder, and salt. Now heat oil in a pan and fry the fish litttle by little until deep fry. During this time cut the chilly, ginger and garlic into small slices and keep aside. Once the fish is fried and removed from pan, add the green chilly, ginger and garlic to the oil and keep on stirring until it turns golden and brown, now add chilly powder as per the requirement or taste and simmmer the gas and keep on stirring making sure it does not get burned, also add the soaked and pasted kas kas to this and sitr for some time (kas kas is added to make the pickle thick) and then finally add the vinegar. Now remove the pan from heat and keep aside until it cools down and can be moved to a tight container and kept aside until the fish, ginger, garlic and green chilly gets soaked in vinegar.

Once it is ready you can have it with rice or even with roti......

Why dont u try this because this is something very yummy hmmmmmmmmmm....... and an old recipe of my mom.

GOOGLE

About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........