Creamy Garlic Sauce

Participants

• 8-10 Big Garlic Pods 
• 1 Table Spoon Lime Juice
• 200 ml vegetable Oil
• Salt as per taste     

Crush Garlic and Lime juice in a Blender. When Crushed, add Vegetable oil Little by little and Blend it till it becomes it attains smooth texture. Finally Add salt and blend well. Creamy Garlic Sauce is ready.

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 

Pazhampori/ Banana Fritters / Eathakka Appam

PAZHAM PORI / BANANA FRITTERS / EATHAKKA APPAM

Ingredients:

1. Banana 4 Nos

2. All purpose flour / Maida 1 cup

3. Rice Flour or Corn Flour  2 tbl spn ( to enhance crispiness)

4. Turmeric powder a pinch

5. Salt to Taste

6. Sugar 1 tsp

7. Oil for deep fry

Preparation:

Take 1 Cup of water in a Bowl. Add All purpose flour , Rice flour / Corn Flour and mix well without any lumps. Add salt, sugar,  and turmeric powder. Make the Batter little thick that it will coat on bananas evenly. Be careful while making the batter. If it is watery Fritters wont come good.

Now slit the bananas into 2 or 3 depending on the size. Dip the slices in the batter , let it coat well over all and then deep fry in oil. I use coconut oil , You can use either coconut oil or Sunflower oil.

Enjoy the Fritters with a cup of Tea. :-D







Thank you.

CHILLY IDLY

Ingredients:

Idlies 3-4 nos cut into cubes
Onion 2 Medium size cut into cubes
Tomato 1 no cut into cubes
Capsicum 1 cut into cubes
Coriander leaves
Green chilly 3 nos
Curry leaves
Salt
Mustard seeds
Tomato sauce

Preparation:

Take a pan.
Turn on the stove.
Place the pan on the stove.
Pour some cooking oil.
Add some mustard seeds, when it start spluttering add curry leaves, onion cubes n fry till the onion becomes translucent. Add green chillies and some salt. Now add tomato . Fry for a minute. Now add capsicum. Now dont cook capsicum for long, add tomato sauce st this stage. Fry for some time. Now add idly cubes. Roast it fir a while. Add some salt if required. Sprinkle some coriander leaves. Now our chilly idly is ready to serve.. Enjoy ..

Kozhuva/ Anchovy peera

INGREDIENTS

1.Anchovy fish

2. Grated Coconut 1/2 cup

3. Shallots 8-10

4. Ginger  1cm long sliced into long pieces

5. Garlic 6-8 sliced into long pieces

6. Green chillies sliced into long pieces

7. Curry leaves

8. Gambooge (Kudampuli) 2-3

9. Chilli Powder

10.Coriander Powder

11.Turmeric Powder.

12. Fenugreek.

HOW TO COOK:

Cut and clean Anchovy fish and keep apart

Take a pan and fry chilly powder, coriander powder, tumeric powder and fenugreek, 

so that it get rid of its raw smell.

Now, Mix all other ingredients except fish n  Gambooge.

Mix well with hand.

 Add one glass of water

 Add the fish and Gambooge at this stage

 Cover it wit a lid and bring to boil

 cook untill the water is oozed out.
Atlast pour some coconut oil over to it and close it wit a lid for a minute.

Now kozhuva/ Anchovy peera is ready to serve.

Avial

INGREDIENTS:

For making avial we need vegetables like......

INGREDIENTS

2 Carrots
1 Plantain
½ cup Snake gourd
¼ cup Yam
1 Long or 2 short Drumstics

3-4  Long Beans

All vegetables should be julienned ( 2-inch)
2 onions
½ cup Coconut grated
¼ cup Small onions
2 tsp. Cumin seeds
2 stalk Curry leaves
2 tsp. Turmeric powder
3 tbsp. Yogurt
Salt
2-3 Green Chillies slit
Water accordingly 

PREPARATION: 

In a bowl, combine all the vegetables and rub yogurt, turmeric, green chillies and coconut oil on to them and keep it aside for a minute.

In a heavy bottom pan, add water (1/4 cup will do ) and add the vegetable mixture and cook until the veggies are done. Keep in a low medium flame.

In grinder, add cumin seeds, coconut and small onions and coarsely grind them.

Add the ground paste and stir slowly.

Do not bring it to boil. Just bring to a heat and remove from flame. Add coconut oil and curry leaves on top of the dish and transfer it to a serving dish.