Plantain Flower Stir Fry / Vaazha chundu Thoran / Vaazhaipoo Poriyal

Plantain flower stir fry is one of my favorites. It is a good source of  Vitamin C Vitamin A Vitamin B Pottassium, Magnesium, Phosphorus, Calcium and Iron .

Ingredients

• Plantain flowers chopped finely 
• small onions 8-10 finely chopped
• green chillies 3 nos finely chopped
• curry leaves 5-6 nos
• grated coconut
• Turmeric powder & Chilly powder 1/2 tsp each
• oil & mustard seeds to temper
• salt to taste

Take a kadai/pan.
Pour some coconut oil.
Add mustard seed, allow it to pop up.
Now add chopped small onion, green chillies and curry leaves.

fry it for a while

Add turmeric powder, salt and chilly powder. stir fry for 30 seconds.

Now Add grated coconut and mix well.

Finally Add chopped plaintain flower, keep stirring for a while, and close it with a lid so that it get cooked well.

Tada...!!!! Plantain stir fry is ready to serve.




Thank you.

Sweet Potato-Pumpkin Patties

Sweet Potato-Pumpkin Patties

The Ingredients we need for this recipe is 

• a piece of Pumpkin 
• One medium size Sweet potato 

• Hand full of Coriander leaves
•  Medium sized Onion
•  5-6 pods of Garlic
•  2 tablespoon grated Ginger
• Half teaspoon Turmeric powder & Coriander Powder
• 1 Tablespoon Chilly powder

• 3 Tablespoon Gram Flour
• 4 Tablespoon Rice Flour

METHOD:

Cut Sweet potato and Pumpkin in cubes. Cook i until soft.

Mash the cooked Pumpkin and Sweet Potato.

Add the remaining ingredients, and mix well.

Shape the mixture into patties.

Dust some Rice Flour over the Patties.

Fry the Patties in a Tawa.

 Flip the other side and fry well.

Sweet Potato-Pumpkin Patties is ready :-D

Serve Hot with Tomato Sauce.

ENJOYYY..!!!!

DRY CHICKEN PERALAN

RECEIPE.

MARINATE CHICKEN WITH GINGER PASTE, TURMERIC POWDER, SALT AND LEMON JUICE.

PRESSURE COOK THE MARINATED CHICKEN TILL ONE WHISTLE.

TAKE A PAN ADD OIL. SPLUTTER MUSTARD SEEDS, ADD CURRY LEAVES, RED CHILLIES, SLICED COCONUT. DRY FOR A WHILE. ADD GREEN CHILLIES AND ONION. SAUTE IT WELL.

ADD TOMATO SLICES, SAUTE IT WELL UNTIL OIL OOZES OUT. NOW ADD CHILLY POWDER, TURMERIC POWDER, GARAM MASALA, LITTLE CHICKEN MASALA AND SAUTE WELL. ADD THE COOKED CHICKEN TO THIS MASALA. ROAST IT FOR A WHILE TILL THE MASALA COATED WELL IN CHOCKEN PIECES. ADD SALT AND LITTLE SUGAR FOR TASTE. ADD OIL LITTLE BY LITTLE AND DRY ROAST THE CHICKEN WELL.

DRY CHICKEN PERALAN IS READY TO SERVE.

Maampazham Pulissery

MAAMPAZHAM PULISSERY

STEP: 1

1. Ripe Mangoes 3-4 (de-skinned)

2. green chillies 5-6 slitted

3. Turmeric powder - A Pinch

4. Salt as per taste

5. Water Required to cook Mangoes.

In a Heavy Bottom Pan add the above said ingredients and cook well. 

 By the time we can prepare coconut mixture. for that we need,

5. Scrapped Coconut 1 cup

6. Cumin seeds - 10-15 Nos

7. Mustard seeds - 10-15 Nos

8. Turmeric Powder

  

Blend the above ingredients to a fine paste. 

Add this coconut paste to the cooked Mangoes and give it a stir.

Switch off the Flame immediately when it starts to boil slowly. 

keep aside.

Time to add yogurt. Whisk it well  to smooth cream. 

 Add the curd only after the curry gets cool down. 

Now, Tempering..........

9. coconut oil  2 tblspoon

10. mustard seeds 1 tsp

11. fenugreek seed 1/2 tsp

12. Asofoetida a pinch

13. Dry Red Chillies 3-4 Nos

14. Curry leaves

 Heat some Coconut oil in a pan, Add mustard seeds and Fenugreek seeds, fry it for a while add Dry red chillies and curry leaves Saute switch off the stove. pour it into the Maampazha pulissery. Finally Dust some asofoetida powder and Give a Nice stir. 

Maampazha pullisery is ready to serve.

Note: If Mango is not that sweet then you can add sugar.

 Adjust the salt and sugar according to your taste. 

Enjoy!!

Thank You

CLAMS ROAST / KAKKAIRACHI ROAST

Hi dear friends..

Actually this is my friends Receipe . Thank you Nisha Aneesh, for this yummylicious receipe... Though you gave instructions over phone. It came out Perfectly...  And I am posting this receipe in my blog on your behalf. Thank you darling..

CLAMS

Clams Roast / Kakkairachi Roast:

STEP 1

Ingredients :

1.Clams/Kakkairachi - 1 kg

2.Turmeric powder- 1/4 tsp 

3.Chilly powder- 1/2 tsp

4.Meat Masala - 1/2 tsp

Combine the above ingredients together. Add water to it and cook well.

STEP 2

5.Onions - 3 Nos

6.Shallots - 8-10 Nos

7.Green chillies- 3-4 Nos

8.Ginger - (chopped/slitted) 2 tsp

9.Garlic - (chopped/slitted) 2 tsp

10.Tomato- 1 No

11.Garam Masala 1/4 tsp

12. Chilly Powder 1/4 tsp

Take a Heavy Bottom pan, pour little coconut oil into it. Add Onions and shallots fry them until translucent. (Add little salt so that onion gets fried soon.) Add green chillies and ginger to it saute well untill its raw smell disappears. Add garlic to this mixture and again saute. Now add 1/4 tsp of Garam Masala and Chilly powder and saute well. When is masala is fully coated add tomatos and dry roast them.

STEP 3

13. Meat Masala

14.Pepper Powder - 1/2 tsp

15.Salt to taste

16.Coconut Oil

17.Curry leaves

Add the cooked clams with the masala we have prepared now. Mix thouroughly so that the masala is coated well to the clams. dry roast them. Add salt to taste. Pour coconut oil little by little in between. Finally, when you start hearing crackling sound, it means that Clams roast is done. Now add 1/2 tsp Pepper Powder and mix well. Finally Mix thoroughly adding fresh curry leaves and Dry Red Chillies.

Clams Roast is ready to serve. :-D

KAKKA IRACHI