Pazham Pori/Plantain Fritters

Ripe Plantain- 1 no
All Purpose Flour/ Maida- 1/2 cup
Turmeric powder- 1/4 tsp
Salt- 1/4 tsp
Sugar- 3 tsp(adjust acc. to sweetness of plantain)
Oil to deep fry

Method Of Preparation:
1. Cut the plantain into equal sized thin long pieces.I had cut them to half first and then to thin pieces.

2. Mix APF, turmeric powder,salt,sugar using water to a medium thick paste to dip the plantain.

3. Heat oil in a wok. Dip each plantain pieces into the prepared batter and slide them into the hot oil.
4. Fry both the sides into golden colour, strain them and keep on paper towel.
5. Serve warm.

Snake gourd curry

Toor dal/pigeon pea-1/2 cup
Snake gourd-1/4 cup(cut to small pieces)
Turmeric-1/4 tsp
Chilly powder- 1 tsp
Salt to taste
Grated Coconut-1/4 cup
Mustard-1 tsp
Dry red chilly-1 no
Cumin-1/2 tsp
Oil-2 tsp
curry leaves few.

Method Of Preparation:
1. Cook the dal with little water till it gets half way done,then add snake gourd,chilly,turmeric,salt and cook till the veg becomes soft not mushy.
2. Meanwhile grind the coconut to smooth paste. Add that  mixture to the curry and boil for 3 to 4 mins. Add the curry leaves and turn off the heat.
3. Heat oil in a wok, add mustard, red chilly,cumin. Let it splutter, add this to the curry and serve with rice.

Tips:
1. Grated coconut can be replaced with coconut milk.In that case dont boil. Let the curry simmer for few minutes and then add the seasoning.

Kaayayum kaipayum/payarum Mezhukkuperatti(Plantain-beans/bittergourd stir fry)

Raw plantain-1cup(cut to small pieces)
Long Beans/snake beans/yard long beans-1  cup(cut to small pieces)
Turmeric-a pinch(if you want)
Salt to taste
Green chilly-1 no(slit in center)
Coconut oil-1 to 2 tsp

Method Of Preparation:
1. Cook all the ingredients along with very little water except coconut oil. Keep the lid closed while cooking and cook on medium heat. stir in between.
2. Once it gets cooked add the coconut oil when there is no water in it ,mix well and take from heat.Serve with rice.

Tips:
1. Bitter gourd can also be used instead of beans.

Olan/ Red cowpea beans curry.

Ash gourd or pumpkin-1 1/2 cup    
Red cowpea beans(mampayar)-1 cup
Green chillies-2 (slit lengthwise)
Salt to taste
Coconut milk-1/2 cup(I used readymade one)
Coconut Oil-2 tsp
Curry leaves few

Method Of Preparation:
1. Pressure cook the mampayar with sufficient water till it becomes soft.Cook the ash gourd,green chilly with little water till it becomes soft. Add this to the red beans and mix softly.Add salt.
2. Boil this together for a minute and then add the coconut milk and mix well. simmer it for few minutes.(Do not boil after adding coconut milk).
3. Turn off the heat and add coconut oil and curry leaves.Mix well and serve.

1. If using home made coconut milk, cook the vegetable in thin milk along with little water.Once it gets cooked,add the beans ,salt and boil and then add the thick milk and simmer for some time.
2. You can use ash gourd,pumpkin,or both.
3. While using water to cook add only how much is needed, too much water spoils the taste.
4. The colour of olan is very light brown/white mixed brown...I took the pics under kitchen light so it looks dark. If you are cooking it using thin and thick milk you will get a creamish slight brown coloured olan as you are cooking using thin milk not the water after boiling red beans..

Parippu Pradaman/split moong dal payasam

I had made semiya as well as parippu payasam....but when I was drinking the last sip of semiya payasam I remembered that I had not taken the clicks....as always...and to my luck I had one small glass of this thick yummy payasam....which I could manage to click at night to tempt you people...:)

Cherupayar parippu/skinless split green gram  - 3/4 cup  
Jaggery - 1.5 cup(cut to small piece/5 to 6 blocks/ to taste)
Coconut milk - 2 nd3/4cup(I used the ready made one)
Roasted Cumin powder - 1/2 tsp
Dry ginger powder/Chukku podi  - 1/4 tsp
Cashew nuts - 10(split)
Coconut bits -3 tbsp
Ghee - 1 tbsp(use more if needed)

Method Of Preparation:
1.Roast the splitted moong dal in a wok without changing its colour. After cooling it well, wash it and pressure cook it with 3 to 3 nd1/2 cups of water approx.(water shud be only to cook dal).2 to 3 whistles approx.(The dal should cook well,kind of little mushy). Melt jaggery with little water and strain it for any impurities. Keep it aside. Roast the cumin seeds and powder it.
2.When pressure goes open the cooker and add the jaggery.Mix well so that it doesn't get burned at the bottom.Boil on medium flame for some time.
3. Then add 2 cups of coconut milk and mix well and boil it on low flame.Then add the remaining milk with roasted cumin powder and dry ginger powder(chukku podi).Do not boil it.Mix it and remove from heat.
4. Fry the splitted cashews,coconut pieces in ghee  till golden brown.Pour it over the payasam.

Tips:
1. Let the dal  cool completely before washing in cold water else dal turns hard and later when payasam cools it will remain hard.
2. Don't make the dal brown when frying it too.
3. Once jaggery is added dal wont get cooked, so see that the dal is little mushy before this process itself.
4. If you are using home made coconut milk then, add the thin coconut milk and boil it well till it becomes slightly thick . Then add the semi thick coconut milk and again boil it in low flame. Finally add the thick milk along with roasted cumin powder and dry  ginger powder. Do not boil after adding the thick milk. Mix it and remove it from heat.
5. You can add cardamom powder also.

Watermelon Juice/Grape juice

Today was a very tiring day for me....nothing special...just running around my hubby and son :)...So thought of  posting something very simple and refreshing.....Juices/shakes have always had a special place in my house...we make it regularly...mainly as we get fruits for our son....and we end up using it :)....There are many more to type....hmmm...lazy and tired....so only two simple, colorful juice for now....

Watermelon Juice

1. Watermelon(seedless)- 2 cups(Cut to small pieces)

2. Lime juice- 1 tsp

3. Sugar- 3 tbsp.(if needed)

Method Of Preparation:

Blend the melon and sugar without water.Transfer to a bowl, add lime juice, mix well,drop the ice cubes or keep in the fridge for some time. Serve.

When we walk through the lane of palayam(a market street in calicut) during hot summer we find tall glasses filled with melon juice as well as pieces all over.

We can also make it without using a mixer and lemon juice.Cut the melon pieces to small pieces,put them in a glass,add sugar and mix well with a spoon,You will see that there will be juice in the bowl along with smalll melon piece to bite.

There is no need to strain this juice.

Grape Juice

1. Red Grapes(seedless)-2 cups      

2. Chilled water-1/4 cup

3. Sugar-1/4 cup(add acc to ur taste)

Method Of Preparation:

Blend the grapes and sugar without water.Strain to a bowl, add chilled water(dilute it as needed), mix well. Serve.

Here there are two types of pics made of different grapes..

Katti Kalan/kurukku kalan

Katti kalan is another recipe that is seen in kerala sadya. It is mainly a dish made of yogurt and coconut with yam,taro, plantain as a veg in it.The water content in this recipe is very less,so the name katti kalan/kurukku kalan.So here is the recipe for that.

Elephant Yam/Chenna-1 cup (cubed/ I used the frozen yam)
Turmeric powder-1/4 tsp
Grated coconut-1 and 1/2 cup
Green chilly-4 no
Black Pepper powder-1 tsp
Salt to taste
Curd-1/4 cup
Cumin-1/4 tsp
Curry leaves-1 stalk
Coconut Oil-2 tsp
Dry Red Chilly-2 to 3 no
Fenugreek/uluva-1/2 tsp
Mustard-1 tsp

Method Of Preparation:
1. Cook yam with turmeric powder,pepper powder,salt and water till medium soft. While cooking add nearly 3/4 cup of water.Once it gets cooked evaporate the remaining water making the dish thick.
2. Then add the yogurt and boil see that there is no much water in the veg.
3. Grind the coconut,cumin,green chilly with 2 tbsp of curd/yogurt to fine paste.Add this to the yam and mix well, simmer for a minute and turn off the heat
4. Heat oil in a wok splutter mustard,fenugreek,dry red chilly and curry leaves.Pour this over the gravy. Mix well and serve.

Tips:
1. You can use plantain,taro or a combination of these veggies.
2. The yogurt should be sour.

Puli Inji

Puli in malayalam means Tamarind and Inji means Ginger. Puli Inji is nothing but ginger and tamarind cooked together along with various other ingredients which results in sweet, spicy, tangy tastes. This is one of the important dish served in a sadhya(A meal served in a banana leaf with many varieties of dishes).

Tamarind/Tamarind pulp-Lemon size/3 tbsp      
Ginger - 1/4 cup( finely chopped)
Green chillies - 5 (cut in round shape)
Turmeric powder - 1/4 tsp
Chili powder - 1/2 tsp
Jaggery -  5 cubes or more acc to taste
Salt to taste
Coconut oil -  2tsp
Mustard seeds - 1/4 tsp
Dry red chillies - 2 no
Curry leaves - 1 stalk
Rice-1/4 tsp
Fenugreek seeds /uluva-1/4 tsp

Method Of Preparation:
1. Roast the rice and fenugreek till it becomes crisp.Powder it and keep aside.
2. Soak the tamarind in 1/2 cup warm water for some time. Squeeze the tamarind and pour the extract into a deep pan,add a cup of water to it.If using pulp just add  a cup of water.Add salt, turmeric powder, chilly powder and bring it to boil (do not cover with lid). Reduce heat and simmer for some time.
3. Add the chopped ginger, green chilly, jaggery cubes and let it simmer until it reaches a medium thick consistency, stirring occasionally. Takes about 45 min to become medium thick. Add extra jaggery and mix during this process if tamarind taste stands out.Once it becomes medium thick switch off heat.Add the rice powder and mix well.
4.Heat oil in a small pan. Sputter mustard, fry the dry red chillies and curry leaves. Pour over puli inji.

Tips:
1. Adding rice powder helps to thicken puli inji.
2. Wait for a day before using Puli inji. It tastes great the next day.
3. If used with a clean spoon and stored properly(refrigerate) stays good for nearly 3 weeks to a month.

Koottu Curry

1. Black chickpeas/kadala/chana cooked - 1/2 cup
2. Elephant Yam/chenna - 3/4cup (cubed)
3. Raw plantain - 1(cubed)
4. Chilly powder -1/2 tsp
5. Turmeric powder - 1/4 tsp
6. Curry leaves - 1 stalk
7. Salt to taste
8. Jaggery - 2 tbsp
9. Grated coconut - 1/2 cup
10. Whole pepper corns -1/2 tsp
11. Cumin seeds -1/4 tsp
12. Mustard seeds - 1/4 tsp
13. Dry red chillies - 1 no
14. Coconut slices -2 tbsp
15.  pepper corns - 3 crushed
16. Coconut oil - 2 tsp

Method Of Preparation:
1. Soak the black chickpea/kadala in water previous night and then Pressure cook it until it becomes soft. Cook the raw plantain,  yam,chilly powder, turmeric powder, salt with just the required amount of water in a pan ,then add jaggery and mix well.
2. Coarsely grind the grated coconut, cumin seeds and pepper corns. Add this mixture to the cooked vegetables and mix well. Check for salt. Cook  until the raw taste of coconut is gone. Add the cooked kadala to the above mixture(without water). Mix well. Cook for 2 minutes. Switch off the heat.
3.  In another pan add oil, sputter mustard , fry dry red chillies, curry leaves, crushed pepper corns, and coconut slices( till they are brown in color). Add this to the curry.
4. Serve hot for rice.

Rasam

Hai... Hope everyone had a lovely time....I had a superb time over here...Everyone has stopped blogging about sadya recipes...so I started :)....In my case most of the recipes are already there in my blog as I cook veg mainly(am supposed to) and so I make them during regular days, here comes such a recipe..... A recipe that goes very well with rice/acts as a good soup/and even as a very nice medicine for cold....So here is the recipe....

Tomatoes - 2 no(chopped)
Garlic - 5 cloves
Whole pepper corns - 2 tbsp
Tamarind - Goose berry sized
Curry leaves - 1 stalk
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Hing / asafoetida - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Dry red chillies - 2 - 3
Coriander leaves - 2 tbsp(chopped)
Oil - As required
Salt - To taste

Method Of Preparation:
1. Soak the tamarind in warm water,keep aside for some time and extract its juice.
2. Crush the whole pepper corns, garlic and cumin seeds. I used a mortar and pestle as it is very little in quantity.

3. Heat oil in a pan. Fry mustard seeds and dry red chillies. Then add the crushed garlic, pepper corn and cumin seed mixture.Fry for few seconds, add the chopped tomato. Mix well and cook for 2 - 3 minutes till it becomes soft.Stir in between.
4. Now add the turmeric powder, chilly powder,  coriander powder, fenugreek powder and hing. Mix well and add the tamarind extract and around 3  cups of water. Add enough salt.  Bring to a boil, then lower the flame and simmer for 5 mins approx.
5. Add the chopped coriander leaves and  curry leaves. Keep for sometime before serving.
6. Serve with rice.

Another method using Rasam powder:

Ingredients:
Tamarind- goose berry size(if using thick pulp use 1/4 tsp and little more.)
Tomato-2 no(if big use 1)
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Salt to taste
Pepper powder-1/2 tsp
Rasam powder-2 tsp
Garlic Pods-3 no
Mustard-1 tsp
Dry red chillies-2 no
Oil as required.
Coriander and curry leaves.

Method Of Preparation:
1. Heat oil in a pan. Fry mustard seeds and dry red chillies.
2. Then add the crushed garlic, fry for a second.
3. Extract the pulp of tamarind using hot water.
4. Use 3 glass of water, add tomato, turmeric,chilly powder and salt and bring to boil. Then keep on low and simmer for 5 min.
5. Add Rasam powder,pepper powder  and boil for 2 min. Add coriander leaves,curry leaves and keep the lid closed.
6. Serve with rice/ as soup for winter days.

Egg Sandwich

Wish You All A Very Happy Vishu.....

I am too busy as it is my sons first Vishu....so really trying to make it a special one....working towards it..Wont be in the blogging world for 2-3 days...will be back with all the sadya items :)

For today I am posting something that was in my draft from a long time...a simple, yummy sandwich...

White bread-4 pieces(sides removed)
Mayonnaise- to seal the edges
Butter- to apply on slice

Stuffing
Egg-1 no(hard boiled and halved lengthwise)
Onion-1/2 of medium(thinly sliced)
Tomato ketchup-2 tsp
Chilly sauce-1/2 tsp(Chinese sauce) or use chilly powder-1/4 tsp and garlic-1 clove (minced)
Salt to taste
Oil-1 tsp.

Method Of Preparation:
1.Heat oil in a wok, fry onion till translucent,add tomato,chilly sauce and salt.Fry for some time,till it becomes dry.Add egg and mix.Turn off the heat.
2. Toast the bread by applying butter on both sides.Keep aside
3. Take a piece, apply mayo on the edge, keep the stuffing with 1 half of egg  ,keep aside. Take another piece.apply mayo on edge and close the earlier piece with it by pressing softly at edges.
4. Cut it diagonally.

Tips:

1. Be careful while adding salt,as all sauces have salt in them.

Cabbage Thoran/stir fry

Cabbage thoran is a side dish very common in kerala.Almost for all special occasions cabbage thoran will be visible as a part of the sadhya....

1. Cabbage- 2 cup( finely shredded)
2. Coconut shred/grated coconut- 1/4 cup
3. Green chillies- 1 (cut to small pieces)
4. Urud dal- 1 tsp
5. Mustard seeds-1 tsp
6. Coconut oil- 2 tsp
7. Salt, to taste
8. Curry leaves few.

Method of Preparation:
1. In a wok, add  oil, splutter mustard , add  urud dal,fry  to golden color.
2. Add the cabbage and salt, cover and cook with the lid, do not add water.stir in between.
3. In a bowl, mix together the shredded coconut,crushed curry leaves with green chillies and keep aside.
4. Once cabbage gets cooked add the coconut mixture and mix for 2 min. Take from heat.
5. Serve warm with rice.

Tips:
1. You can add turmeric powder-1/4 tsp if you want.
2. Green chillies can be crushed to get a spicy thoran/ stir fry.
3. Using fresh coconut is highly recommended, else if using dessicated coconut while mixing just add few drops of water/coconut milk and mix,as they would be dry.

Egg Bonda

We are actually snack lovers...Almost everyday we have one or the other snack...either home made or store bought.... This snack is my hus fav or I shud say one of the fav snack...

Egg-2 no(hard boiled and cut to halves)
Gram Flour/Besan-1/4 cup
Salt to taste
Chilly Powder-1/4 tsp(add acc to your taste)
Hing- a pinch
Turmeric powder-a pinch(can be avoided)
Water to make a medium thick paste
Oil to fry


Method Of Preparation:

1. Mix the flour,salt, chilly, hing, tumeric with water to form a smooth paste with medium thick consistency.
2. Heat oil in a wok and when it gets hot, dip the halved pieces of egg and drop directly into oil.
3. Fry till it turns golden and drain.
4. Serve warm with tea.

Tips:
1. Do not drop all the pieces together and crowd the wok.There should be space to turn the pieces.
2. I had some flour mixture after frying which I made onion pakoda. Its equally tasty.
3. While adding water add little by little.If you add more water it wont coat properly.

Red Velvet Cake

I got this recipe from Kothiyavunu...Halved it and baked...Its simply superb...As we dont like frosting I dint do that.

All Purpose Flour - 1 nd 1/4 cup

Vanilla Extract - 1/2 tsp

Cocoa Powder -1 tbsp
Red Food Coloring - 1 tbsp(I used gel  and about 1/2 tbsp only..so colour is light.)

Buttermilk - 1/2 cup

Unsalted Butter - 1/2 cup

Sugar - 1 cups

Eggs -1 large

Baking Soda - 1/2 tsp

White Vinegar - 1/2 tsp 

Salt - 1/4  tsp 

Method of Preparation :

1. Preheat the oven to 350 degrees. Grease and flour 8 inch pan and set aside.

2. Mix well the flour,cocoa powder and salt in a bowl. 

3. Mix the red colour gel in buttermilk and keep aside

4. In a large bowl, beat the butter until creamy and soft. Add the sugar and then beat well for 3 to 4 minutes,until mixed, stopping to scrape down the bowl now and then. 

5.  Beat in egg and vanilla.

6. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

7. In a small bowl, combine the baking soda and vinegar and stir well and mix this evenly into the batter.

8.  Transfer the batter to the prepared cake pan and smooth the tops and bake for 25-30 minutes. or until a toothpick inserted into the center comes out clean. 

9. Let the cake cool in the pan for 15 minutes and then on the wire rack. The cake is too soft can break easily,so handle softly.

10. Serve with frosting or as it is....

Paneer Tawa Masala.

Photos always tempt us....Atleast I am like that..:) Yes I tried this recipe seeing photos from a famous blog US Masala (both recipe and pic wise)....I changed it a bit..... Thanks aipi for this wonderful recipe and the great photos...

Paneer cubes-1 cup
Onion-1/2 of medium(cut to small pieces)
Tomato puree-little more than 1/4 cup
Ginger-garlic paste-1 tsp
Chilli powder-1 tsp
Turmeric powder-1/4 tsp
Pav Bhaji masala-1 tsp
Cumin-1/2 tsp
Ghee-1 tbsp
Garam Masala-1/4 tsp
Asafoetida- small pinch
Salt to taste


Method Of Preparation:

1. Heat ghee in a pan(tawa), add cumin and asafoetida and let it sputter.
2. Add onion,ginger-garlic paste,turmeric , chilli powder,salt and pav bhaji masala  to this and fry for 3 to 4 mins,till onion becomes translucent.Do this on medium flame.
3. Add the tomato puree and garam masala and cook for some time.Till ghee comes on the sides of the masala.
4. Add paneer to this and cook for  2 min.Dont mix too much,paneer will break.If the mixture looks too dry add 1 tbsp of water. Turn off the heat.
5. Add coriander leaves and serve.