Ona Sadhya -2010

Author: admin  //  Category: kerala taste, Onam Taste's

our-sadya-small-2010

our-sadya-2small-2010

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Ona Sadya-2009

Author: admin  //  Category: kerala taste, Onam Taste's

ona sadya

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Cherupayaru Parrippu Curry

Author: admin  //  Category: kerala taste, Onam Taste's

parippu curry

Split moong dal(cherupayaru parippu) – 1 cup
Coconut- 1/2 cup
(Grated)
Garlic Pod – 4 nos
Cumin seeds – 1 tsp
Salt – as reqd
Curry leaves – 2 springs
Water – as reqd

Coconut oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Grated coconut – 1 tbsp
Shallots – 2 nos

METHOD

1)Cook cherupayar parippu with water and salt. Grind it and keep it aside.

2)Grind the grated coconut, garlic pods ,turmeric powder and cumin seeds and make it as a fine paste.

3)Add the ground mixture to the parippu paste.

4) In another pan heat 1 tsp oil splutter the mustard seeds, add the shallots and curry leaves, fry it, unil it turns golden brown.Keep it aside.

5) Add the rest oil and fry the grated coconut ,unil it turns golden brown.

6) Garnish it with the fried shallots, curry leaves, coconut and it is ready to serve.

:- Serve it with hot rice, ghee and papad. Its ma Fav Dish…… 😉

Recipe By,
Kiran Mary.

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Avial

Author: admin  //  Category: kerala taste, Onam Taste's

avial

INGREDIENTS

Yam sliced thinly into 1 1/2″ length pieces – 1/2 cup
Snake gourd sliced into 11/2″ length pieces – 1/2cup
Carrot sliced into into 11/2″ length pieces – 1/2cup
Long runner-beans sliced into 11/2″ length pieces- 1/4cup
Drumstick cut into 2″ length pieces – 2nos
Raw bananas sliced into 11/2″ length pieces – 1no
Mango pieces or Tamarind Juice – for sour taste
Turmeric powder – 1/4tsp
Salt – to taste
Grated coconut – 1/4 cup
Garlic Pods – 4 nos
Green chillies – 5 nos
Cumin seeds – 1/2 tsp
Curry leaves – 2 sprigs
Coconut oil – 3 tbs

Method:
1) Coarsely grind the coconut,garlic pods ,turmeric powder, green chillies and cumin seeds. Keep it aside.
2) Cook the cleaned and sliced vegetables either in a pressure cooker or in a normal thick bottom vessel, Till it is half cooked.
Do not add too much water as vegetable contains water.
3) Heat 2tbs coconut oil in a thick bottom vessel.
4) Add the half cooked vegetables , add the coconut paste and stir well withoout damaging the cooked veges.
5) Allow it to cook for 3 to 5 mins in low flame , until the raw taste of the grinded paste goes off.
6) Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

NB :- Yam ,Carrot and Raw Bannana needs more time to cook ,so cook it separately as other veges takes very little time.

Serve along with hot Rice.

Recipe By
Kiran Mary

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Mango Mint Shake

Author: admin  //  Category: Drinks

Mangoshake

INGREDIENTS

1) Mango – 2 nos
2) Chilled milk – 2 cups
3) Sugar (to taste and as per sweetness of mangoes) – 4 tbsp
4) Ice cubes
5) Mint Leaves – 1 stem

METHOD

1) Blend all the ingredients in a blender until mango pieces get crushed to a smooth puree.
2) Pour in serving glasses. Add 1 or 2 ice cubes / crushed ice and chopped mangoes. Serve chilled.

Recipe By
Kiran Mary.

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Lobster Cake

Author: admin  //  Category: Sea Food, Snacks

lobstrcake1

Ingredients

Lump Lobster meat – 8 ounces
Celery – 1/4 cup finely chopped
Onion – 1/4 cup finely chopped
Garlic – 1/2 small clove finely minced, or garlic powder
Zucchini – 1/4 cup finely chopped
Egg – 1
Mayonnaise – 2 tbs
Worcestershire sauce – 1 tsp
Soft bread crumbs – 1 cup
Dried bread Crumbs – 2 tbsp
Onion Powder – 1/4 tsp
Seasoning Salt – to taste
Oregano Powder – 2 pinchs
Butter – 2 tbsp
Olive oil /Veg Oil – as required for frying

Directions

1) Rinse and pick over Lobster meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.
2) Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, diced Zucchini, and garlic until tender.
3) Whisk egg in bowl.
4) Add mayonnaise, Worcestershire sauce, and other seasoning.
5) Combine with sauteed vegetables and soft bread crumbs and dried bread crumbs mixing well.
6) Add the Lobster meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm.
7) Preheat the oven 350C bake the patties for about 10-20 mins.
8) Heat oil in large skillet over medium-low heat. Gently place Lobster cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until its golden brown. As the inside is cooked well already.
9) Serve with a Ranch sauce or tartar sauce.

NB :- If the patties are not enough firm to fry, then dip in beaten egg and fry in the pan.

Got this recipe from Southernfood’s Site.

Recipe By,
Kiran Mary.

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