Ona Sadhya -2010

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

our-sadya-small-2010

our-sadya-2small-2010

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Ona Sadya-2009

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

ona sadya

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

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.

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

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

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Amma’s Special Konchu Piratte(Prawns)

Author: admin  //  Category: kerala taste

praawnroast

INGREDIENTS

Frozen/Fresh Prawns
(Medium/Tiger Prawns) – 10/20 pieces
Ginger – 1 Inch piece (Sliced into small pcs)
Garlic pods (Sliced into small pcs) – 4 nos
Shallots (Small Onion) – 10 no (Sliced into small round pcs)
Green chillies – 4 nos (Sliced into small pcs)
Curry leaves – 1 spring
Pepper powder – 1 tsp
Chilly Powder – 2 +1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 7 to 8 nos
Sliced Coconut – 1/4 cup
Kumkum star(soaked in water) -1 nos
Oil – 3 tbsp
Salt – To taste

METHOD

Marinate the peeled and washed prawn with little bit of diced ginger & Garlic and 1/4 tsp of salt.

1)Heat 1 tbsp oil in a pan and splutter mustard Seeds and 7/8 fenugreek Seeds.

2)Add chopped onions, saute it till it is half done.

3)Add diced Ginger, Garlic , green chillies and fry it until it turns slight brown, add curry leaves, Allow it to fry until all the water content evaporates.

4)In another pan Mix some Chilly Powder,Coriander powder and Turmeric Powder with little bit of hot water.

5)Add the above chilly mix to the fried mixture. Stir it until the raw smell goes off.

6)Add Kumkum star soaked in water and salt to taste , allow it to boil for 2-3 mins.

7)Add the Marinated Prawns and reduce the flame. Close the lid and allow it to cook for about 10-15 minutes. Keep stirring at regular intervals, to avoid getting it burnt at the bottom of the pan.

8) At the same time fry the sliced coconut pieces in another pan and add it to the boiling prawn masala.

9) When the prawn is almost done, pour the rest oil and allow it to fry.

10) When the masala sticks on the prawns and the mix is almost dry, Your Prawn Masala is ready to serve.

:- Serve it with Rice, Chappathi etc.
NB :- You can avoid frying the sliced coconut ,normal raw coconut pieces will also tastes good.

Recipe By
Kiran Mary

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Mutton Roast(Thrissur Style)

Author: admin  //  Category: Break Fast, kerala taste, Meat

muttonstew
INGREDIENTS

Mutton – 1 lbs (Pieces with bone)
Tomato – 1 no
Whole red chillies – 3 nos
Onion(large) – 1 no
Garlic pods – 5 nos
Ginger – 1′ piece
Pepper(crushed) – 1 tsp
Turmeric powder – 1/4 tsp
Coriander Powder – 2 tsp
Cumin Seeds – 1/2 tsp
Cumin Powder -1/4 tsp
Green chillies – 7 nos
Salt – As reqd
Curry leaves – 2 stem
Oil – 1/4 cup
Lemon juice – 3 tsp

METHOD

1)Clean the mutton and cut into 1 inch pieces.

2)Crush half portion of green chillies , Garlic,Ginger,Cumin Seeds and Mix it with the Mutton Pieces.

3) Marinate the Mutton pieces with above crushed mixture , Cumin powder, Coriander Powder,Salt,Lemon Juice and Pepper Powder , little bit of sliced Onion. Keep it aside for half an hour.

4) Slice the onion thinly,Cut rest green chillies lengthwise and Chop the ginger and Garlic.

5) Cook the Marinated Mutton pieces in pressure pan or in a normal pan.

6) Pour the oil in a cooking pan and sauté the onions and green chillies for five minutes.

7)Then, add the crushed pepper, little bit Coriander Powder,Red Chillies, tomato pieces,Curry Leaves, diced garlic and ginger. Fry for 3 minutes until the smell of chillies come out.

8)Add the cooked mutton into the mixture.

9)Saute it well for 5 to 10 mins until the oil oozes out and the mutton gets partially fried/Thicken.

:- Serve after Garnishing the dish with curry leaves.

:-This dish will go fine with Rice,Palappam and Bread.
:- Courtesy to our Thrissur Friends :-).

Recipe By
Kiran Mary

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Payar Mezhukkupiratty( Long Runner Bean Fry)

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

payar mezhukkupiratti
INGREDIENT

Long runner beans( payar) – 8 – 10 nos
Coconut slices – 1/2 cup
Green chillies – 3 – 4 nos
Red chilly powder – 1/4 tsp
Turmeric powder – 2 pinchs
Garam Masala – 1/4 tsp
sliced onion – 1/4 cup
Salt – As reqd
Oil – 2 tbsp

METHOD

1)Cut payar in required size(preferrably lengthy pieces(2 inch)).

2)In a non stick pan, add payar,Green chillies ,red chilly powder,turmeric powder,garam masala powder and salt.

3)Cover and cook on low heat.

4)Check in between and sprinkle water if necessary.

5)When payar is 3/4 cooked, add 2 tbsp of oil and onion and saute all together.

6)Add coconut slices and put on medium heat. Stir well.

7)Again reduce heat and cook on low heat. Stir occasionally.

8)Switch off heat when it comes to a slightly crispy texture.

:- Good to go with rice n kachiya moru.

Recipe By
Kiran Mary.

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Pazham Payasam(Banana Payasam)

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

pazhapayasam1 512
INGREDIENTS

Ripe bananas(Pazham) – 5 nos If its big or else 1lb
Jaggery(Sharkkara) – 500 grms or 1 cup concentrate
Coconut milk or normal Milk – 3 cups
Ghee – 50 gm
Cardamom(Elakka) – 50 gm
Cashew Nuts – 50 gm
Raisins – 50 gm

METHOD
1)Smash the banana or beat the bananas in a mixer grinder.No need to make it into a fine paste. Bite size pieces should be there.

:- Please use only ripe bananas.

2)Dissolve jaggery in some water and keep it on fire.

3)Boil it for some time until the jaggery syrup become thick and filter the contents to get rid of the sediments.

4)Heat Urali or thick bottom pan pour 1tsp of ghee.

5)Add the beaten bananas and mix it well with the ghee.stir it for 2 or 3 mins.

6)Add the filtered jaggery syrup into this and cook.

7)When fully cooked, add low conc: 2 cup coconut milk or 2 cups of low fat milk(if available) or normal milk and allow it to boil.

8)Wait for the water content to get reduced.

9)Add 1 more cup of thick coconut milk or normal milk and allow it to boil and become thick.Add 4 tsp of corn flour syrup for making the payasam thick.

10)Add the powdered cardamom into the Payasam.

:- Do not allow it to boil.

11)Lower the flame and heat it through.

12)Fry the cashewnuts and raisins in the remaining ghee and add this to the payasam.

:- Serve it hot or either Chilled.

Recipes By
Kiran Mary.

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Mathanga Errisery (Pumpkin Curry)

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

mathan erriserry
INGREDIENTS

Pumpkin(Mathanga) – 1 cup
Coconut(grated) – 5 tbsp
Cumin seeds(Jeerakam) – 2 pinchs
Red chilly powder – 1/4 tsp
Turmeric powder – a pinch

Coconut oil – 1 tbsp
Coconut (grated) – 1 tbsp
Mustard seeds – A pinch
Dry red chilly(Kollamulaku) – 1 no
Curry leaves – 1 stalk
Salt – To taste

Method

1)Grind together grated coconut, cumin seeds and red chilly powder into a fine paste.Keep it aside.

2)Cook pumpkin along with salt, turmeric powder and water, until half done.

3)Add the ground paste and cook well and Remove from fire

4)Heat coconut oil in a kadai or a pan.

5) Add the mustard seeds, curry leaves and red chilly.

6) When it starts to splutter, add the grated coconut and fry it until it turns brown.
be carefull that the grated coconut is not over fried.

7) Add the seasoning to the cooked Curry and serve it hot.

:- Serve with hot rice and papadam.
:- Erissery can also be made with green bananas, bread fruit, green jack fruit etc.
:- You can even add Green chilly for improving the taste.

Recipe By
Kiran Mary

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Avoli Fry (Silver Promfret Fry)

Author: admin  //  Category: Fish, kerala taste

fish fry

INGREDIENTS

Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)
Black pepper powder – 1 tbsp
Turmeric powder – 3 pinchs
Red chilly powder – 1 tbsp
Salt – As reqd
Ginger/Garlic paste – 3/4 tsp
Cumin Powder – 3 pinches
Lemon Juice – 2 tsp
Curry Leaves – 3 or 4 leaves
Coconut oil / Olive Oil– As required for frying

METHOD

For cleaning the Silver Pomfret:
1)Clean the fish remove the waste from its belly, cut its fin in a nice shape, so that it looks good when presented.

2)Rub the fish on rough surface( on a cutting board) with salt and clean inside out.

3)Wash with clean water and soak them in lemon juice to get rid of the any bad smell of the fish.

4)After half an hour, take the fish out of the lemon juice and wash in clean water.

5)Make slits through the fish diagonally.

For preparing the masala:
1)Mix black pepper powder,red chilli powder, ginger/garlic paste, cumin powder,salt,Lemon Juice and turmeric powder into a coarse paste.

2)Rub it all over the fish inside out.

3)Stuff the curry leaves on to the fish and Refrigerate it for about half an hour for the masala to absorbed into the fish.

4)Take out the fish ,remove the curry leaf which was stuffed outside and fry in coconut/veg/olive oil on both sides, until it turns dark brown.

Recipe By
Kiran Mary

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)
?>