Manoharam

 Ingredients 

 1/2 cup Moong dal

 1/4 cup Raw rice

 1/2 cup sliced coconut

 1/2 cup  jaggery 

 1/4 cup Water

 1/2tsp Cardamom powder 

 1/2tsp dried ginger powder

 1/4 cup Sugar

Wash the lentils and rice well and soak them in water for 3 hours. Gind it into a smooth paste without adding water. Add a little water if required.

Now heat the oil in a kadai and pour the batter into the oil through a perforated spoon

Fry on low heat till golden brown. Remove from the heat and fry till all the batter is done.

Fry the coconut in the same oil until light brown.

In another pan, add jaggery powder, cardamom powder, dried ginger  powder and water and bring to a boil.  If there is dirt in the jaggery, it should be filtered.

When it becomes a one thread consistency, add the roasted bunthi and coconut and mix well.

Turn off the heat and remove from the heat and stir well.  After 10 minutes, sprinkle a little sugar and mix again.

Delicious manoharam is ready

When cooled, it can be stored in an airtight container and stored for up to a month

Pumpkin Pulinkari |പുളിങ്കറി

• 150 g Pumpkin 
• 150 g Ash gourd 
• 1/4 tsp Turmeric powder
• 1/4 cup grated Coconut
• 4 Dried red chillies
• 1 tsp Coriander seeds
• 1/2 tsp Fenugreek
• Curry leaves
• a lemon size Tamarind
• 1 tbsp Jaggery 
• Salt - to taste
• 1 tbsp Coconut oil 
• 1 tsp Mustard 
• 2 Small onions
• Curry leaves

Peel and wash the pumpkin and Ash gourd and cut into small square pieces

In a frying pan, fry coconut, dried chillies, fenugreek, coriander and curry leaves till light brown.

When cools down,  grind it into a coarse powder.

In a pressure cooker, add cubed pumpkin, ash gourd, powdered spices, tamarind, turmeric powder, enough salt and 1.5 cup of water and cook until a whistle comes.

When it cools, open the cooker and if there are any pieces, mash well with the back of the spoon.  Add jaggery and a little water if required and turn off the heat when it boils.

Heat coconut oil in another pan, splutter mustard seeds.Fry chopped onion and curry leaves and pour over the curry.

Delicious Pumpkin Pulinkari is ready. This curry tastes better when eaten with yoghurt.

Rasagulla || Bengali Rasagulla

Rasagulla 

• 2 litre Milk 
• 1/4 cup Lemon juice/White vinegar
• 1.5 cup Sugar
• 4 cups   Water
• 6 Crushed Cardamoms

• In a large saucepan, bring the milk to a boil over high heat.As soon as the milk comes to the boil, add lemon juice and stir gently. Stir until milk separates completely separates into curds and whey.
• Line a large sieve with muslin cloth and sit over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Wrap the cheese in the cloth and hang it to allow the excess water to drain for 1 hour.
• Knead the paneer into a soft dough .Divide the dough into 20 portions.Shape into smooth balls.
• Mix sugar,water and crushed cardamom seeds in a largr sauce pan.when the water comes to a boil drop the paneer balls slowly into the sugar syrup one by one.
• Cover and cook on low flame for 20-25 minutes.
• Delicious Rasagulla is ready

Ney Payasam

  On this Navratri day, you can prepare a delicious Neypayasam.  Neypayasam is the easiest to prepare.

 Ingredients

•  1/2 cup Raw Rice
•  300 g of jaggery
• 5 tbsp of ghee
• 5 Cardamoms
• 3/4 cup

 How to prepare

 Wash and soak rice in water for 3 hours.

 Melt jaggery in 1 cup water and strain.

Heat 3 tbsp ghee in a heavy bottomed pan and fry the soaked rice well over low heat.

Add three cups of boiling water and crushed cardamom , cover and cook over low heat.

Boil the rice till it bevomes soft.  Water can be added occasionally if required.

Add jaggery and a tablespoon of ghee to the cooked rice and mix well.

When the rice and jaggery are well combined, add the grated coconut.

When all the ingredients come together and  starts to thick, add a tablespoon of ghee and turn off the heat.

Delicious ghee stew is ready.

Aval Unda (Riceflakes Ladoo)

• 200gms Rice flakes
• 300 gms Jaggery
• 1/2 cup grated coconut
• 5 cardamoms
• 1 small piece dried ginger.

In a heavy-bottomed pan, roast rice flakes,cardamom and dried dinger on low heat without adding oil.  Stirring should be done without taking hands.  In 4 minutes it will be crispy.

Add a cup of water to the jaggery, boil it and strain it.  Heat the filtered jaggery again and turn off the heat when it becomes one string consistency.

Grind the roasted rice flakes after it has cooled down.Add the roasted coconut and grind again.

Transfer it to a bowl, pour  jaggery syrup little by little and mix well.  Add the jaggery until it reaches the stage where it can be rolled out.

Make small balls when it is slightly warm.

Delicious aval unda(rice flakes ladoo) is ready.

Muringayila Sambar (Drumstick leaves Sambar

Drumstick leaves (muringayila) is one of the best leafy vegetables. Drumstick  leaves are good for health and disease prevention.  You can make a delicious sambar with drumstick leaves.

 1. Drumstick leaves- Two cups

 2. 1/2 tsp Turmeric powder 

     1/2 tsp Asafoetida powder 

     1/4 tsp Fenugreek powder 

     1 tsp Chili powder 

     1.5 tsp coriander powder

 3. 1/2 cup Toor dal

 4. 2 medium Onion

 5. 1 Tomato

 6.  3 Green chillies

 7. Tamarind - about the size of a gooseberry

 8. Salt - as needed

 9.  1 tbsp Coconut oil

 10.  1 tsp Mustard 

 11.  2 Dried Chillies

 12.  4 Small onions

 13.  4  cups of water

Drumstick leaves should be washed well and finely chopped.

Roast  the second ingredients in a pan over a low heat.

In a pressure cooker, add toor dal, onion, tomato, green chillies, tamarind paste, roasted masala, two cups of water and salt and cook until three whistles come.

Heat the coconut oil in another pan and splutter the mustard.  Add dried chillies and finely chopped onion and when the onion turns brown, add the leaves.

When the water in the coriander leaves dries , add the sambar, 2 cups of boiling water and enough salt.

When it boils well, turn off the heat.

Delicious and nutritious muringayila sambar is ready.

It is a good combination with dosha, idli and rice.

mixture recipe | south indian mixture recipe | spicy kerala mixture

Kerala Mixture

1. 2 cups Gram flour

2.1/4 tsp Turmeric powder 

   1/2 tsp Chili powder

   1/4 tsp asafoetida powder

   Salt- as needed

   Water-as needed

3. 2 cups Cornflakes 

4. 1 cup peanuts

5. 1 cup Roasted gram 

6. Curry leaves- as required

7.10 coves of crushed garlic

8.1tsp Chilli powder

   1/4 tsp Asafoetida powder

   1/2 tsp Salt

9. Oil -for frying

In a medium size bowl, combine together  besan,turmeric powder,chilli powder, asafoetida powder, and  salt. Make a smooth dough. 

Fill the dough in a string hopper maker (idiappam mould). Press and spread the dough in hot oil forming a circle in the oil .

Fry each batch till golden in colour. Flip in between. 

In the same oil fry the cornflakes for 1-2 minutes.Keep aside.

Next, fry the peanuts. Add fried peanuts immediately into the bowl.Add chilli powder, nutmeg powder and salt and mix well.  

Next, fry the roasted gram and curry leaves and garlic separately.

You can crush fried garlic  by hand.

Mix all the ingredients till the spices gets combined well.

Delicious mixture is ready.

Store in a airtight container once cooled completely and serve for a month or more.

Badusha/Balushahi Recipe

Ingredients

2 cups Maida

1/4 cup Melted Butter

1/2 cup yoghurt

Baking powder-1/2tsp

2 tbsp Water approx.

Oil - for deep frying

For syrup

1 cup Sugar

1/2cup Water

3 cardamom

1/4tsp Saffron Optional

1 tsp Lemon Juice

Take  the flour in a wide bowl.Add baking powder and salt and mix well.

Add melted butter/ghee and mix this with your fingers and make it like a bread crumbs.

Add 1/2 cup yoghurt  and  2tbsp water .Make it a soft and non sticky dough .

Rest the dough for 15 minutes. Keep it covered.

Meanwhile make the sugar syrup by combining 

the sugar, saffron,lemon juice and water. 

Make  the dough into equal lemon sized balls.Take one ball and flatten it with your palm.

Make dent in the center with your finger.Repeat the same for the rest of  the dough.

Fry in medium low flame till they turns nice brown colour.

Dip it in the sugar syrup. Ensure that the syrup should be warm.

After 3 minutes take it out from the syrup and place it on a plate.

Garnish with sliced almonds or pistachios.

Naadan Kadala Roast(Black Chickpeas Roast) നാടൻ കടല റോസ്റ്റ്

 

• 1 cup Black chickpeas
• 2 medium Onions
• 1 Tomato
• 10 cloves Garlic
• 1 inch piece Ginger
• 4 Green chillies
• 1/2 tsp Turmeric powder
• Salt
• 1 tbsp Coconut oil
• 1 tsp Mustard
• 2 Dry red chili
• Curry leaves
• 1/2 cup Pearl onion
• 1/4 cup Sliced coconut
• 1 tsp Chilli powder
• 1 tsp Crushed pepper
• 2 tsp Coriander powder
• 1 tsp Fennel powder

Wash and soak chickpeas for 8hours or overnight.

In a pressure cooker, mix in the chickpeas, 

sliced onion, tomato, green chilli,chopped ginger ,garlic,turmeric powder, salt and 1 cup water.pressure cook for 5 whistles.

Heat a tablespoon of coconut oil in a pan 

and splutter the mustard seeds.Add dried chillies, curry leaves, pearl onions, and coconut.

When onions and coconut turns light brown,add chilli powder,fennel powder and coriander powder.

Sauté until raw smell goes.Add cooked chickpeas and sauté on medium heat until dry.

Delicious chickpeas roast is ready.

Sweet Banana Cutlet || ഏത്തപ്പഴം കട്ട്‌ലറ്റ്

 

• 2 nos Ripe Plantains
• 1 cup grated Coconut
• 3tbsp Jaggery
• 1/2 tsp Cardamom powder 
• a tablespoon Ghee
•  20 nos Cashewnuts
•  1 Egg white 
•  2 cups Bread crumbs 

Heat ghee in a pan and fry  chopped cashew nuts.

Add chopped banana, shredded coconut, jaggery and  cardamom powder and stir on low heat.

When everything is well combined, add the roasted nuts, stir and turn off the heat.

Roll into a cutlet shape.  It is first dipped in egg white, covered with bread crumbs and fried in oil.

Delicious banana cutlets ready

Kerala Mutton Roast| മട്ടൻ വരട്ടിയത്

• Mutton- 750gms
•  Garlic -10 cloves
•  Ginger -1" piece
•  Fennel -1tsp
•  Cloves-4
•  Cinnamon- 1 piece
•  Cardamom-2
•  Lemon juice-1tsp
•  Turmeric powder -1/2tsp
•  Chili powder - 2 tsp
•  Coriander powder- 1 tbsp
•  Onion -3
•  Tomato- 1
•  Green Chili-4
•  Curry leaves
•  Pearl onion- 1 cup
•  Coconut - 1/2 cup
•  Coconut oil -1 + 1 tbsp
•  Mustard - 1 tsp
•  Dried red chillies -2
•  Crushed pepper - 1&1/2 tsp

• Wash the mutton thoroughly and cut it into medium sized pieces.
• Crush ginger,garlic,cinnamon,cloves,fennel seeds and cardamom in a mixer.
• Heat a tablespoon of coconut oil in a pan and add fry crushed masala. Reduce the heat to low and add chilli powder, turmeric powder and coriander powder. Sauté for a minute and switch off flame.
• Add this masala, enough salt and lemon juice on the mutton and marinate for at least two hours.
• In a pressure cooker, mix the mutton, chopped onion, tomato, green chilli, curry leaves and half a cup of water well and cook till a whistle comes.  When a whistle comes, reduce the heat to low and cook for another 15 minutes.
• Heat a tablespoon of coconut oil in another pan and splutter the mustard.  Add dried chillies, curry leaves, pearl onions and coconut.
• When onions turns light brown, add cooked mutton and crushed pepper.
• Cook on medium heat until gravy thickens.
• Delicious mutton is ready .

Green Peas Masala ||നാടൻ ഗ്രീൻപീസ് കറി

 

• 1 cup dried green peas
• 2 medium Onions
•  One piece of ginger
• 6 cloves of garlic
• 4Green Chillies
• 1 Tomato
• 1/2 tsp Turmeric powder 
• Enough salt
• 1 cup Shredded coconuts
•  1/2tspFennel seeds
• 1 tbsp Coconut oil
• 1 tsp Mustard
• 2 Dried red chillies 
• Curry leaves enough
• 1tsp chili powder
• 1 tsp coriander powder

• Sock green peas in water for at least eight hours or overnight.
• Add the soaked green peas, sliced onion, tomato, green chillies, finely chopped ginger, garlic, enough salt, turmeric powder and a cup of water and cook in a pressure cooker until three whistles come.
• Add coconut, fennel and half a cup of water in a mixer and grind well.  This should be filtered through a sieve and squeeze the coconut milk.
• Heat coconut oil in a pan, splutter mustard and fry the dried chillies and curry leaves.
• Add chilli powder and coriander powder to it and add boiled green peas.
•  When the curry starts to boil well and thickens,add coconut milk.  Turn off the heat when it starts to boil.
• Delicious green peas curry is ready.Serve with Apoam,Idiyappam, Chapati and Puri

Varutharacha Chicken Curry

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Varutharacha Chicken Curry(Chicken in fried Coconut Gravy)

Ingredients

• 1 kg Chicken 
•  4 Onions
•  1 piece Ginger
•  Garlic- 10 cloves
•  4 Green Chilis
•  Curry leaves
•  1 Tomato
•  Salt- enough

 Ingredients for masala

• 1 cup Coconut
•  1 tbsp coriander seeds
•  4 Dried red chillies 
•  1 tsp Fennel seeds
•  2 Cardamom 
•  2 Cloved
•  1 piece Cinnamon
•  1 tsp Pepper 
•  1 piece Ginger
•  Garlic- 10 cloves
•  Turmeric powder 

•  In a pan, fry all the ingredients except turmeric powder on low heat. Turn off the heat  when it turns brown.Add turmeric powder and mix well .Grind it into a fine powder.

•  In another pan, heat a tablespoon of coconut oil and fry the onion, finely chopped ginger, garlic and green chillies.

• When the onion changes color and the oil starts to clear, add the roasted masala, chicken and enough salt, mix well and when everything is well combined, add 3/4 cup of boiling water.
• Cover and cook on low heat for 15 minutes.  Now add sliced ​​tomatoes. Boil for another 5 minutes and turn off the heat.

Munthirikothu" (Green gram & Jaggery Balls)| മുന്തിരി കൊത്ത്

 

• 1 cup Green gram
•  1 cup Shredded coconuts
• 10 pieces of cardamom
•  250 g of jaggery
• 1/2 tsp Dry ginger powder
• 1/2 cup Rice flour
• 1/4cup Maida
• 1/4 tsp Turmeric Powder
•  Salt
• Oil

• In a pan, fry the rinsed green grams over low heat until light brown.  When frying beans, stirring constantly.  When the color starts to change, add cardamom. When the beans turn light brown, turn off the heat.
• In the same pan, fry  shredded coconut until brown.
• Grind it to a coarse( rava texture) mixture. Add roasted coconut and grind again.
• Now boil the jaggery and a cup of water in another pan and let it melt.  Strain the jaggery well. Add the dry ginger powder to it.
• When the jaggery starts to thicken (do not boil one string consistency), turn off the heat and add the powdered green gram coconut mixture and mix well.
•  As the heat decreases, it thickens. When its still warm make small lemon sized balls.Set aside for atleast 30mins.
•  In a bowl, add flour, rice powder, turmeric powder, salt and a little water and mix well.
• Heat oil in a pan and dip each balls in the prepared batter and deep  fry in oil until golden.

Tomato Curry for Dosa,Idli and Chapati |തക്കാളി കറി | തക്കാളി കുറുമ|Tomato Curry for Dosa,Idli and Chapati

Tomato Curry for Dosa,Idli and Chapati

Delicious tomato curry. This curry is very good to serve with dosa, idli, rice ​​and chapati. 

• 1&1/2 Tomatoes 
• 1 Onion
• 1 piece Ginger
• 4 cloves of Garlic 
• 1/4 tsp  Turmeric powder
• 1 tsp Chili powder
• 1 tsp Coriander powder 
• a pinch asafoetida powder
• a pinch Fenugreek powder
• 1/2 tsp  Fennel powder
• 1/2 cup Shredded coconut 
• 1/4 cup pearl oion
• 1+1 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp urad dal
• 2 Dried red chili
• Curry leaves
• Salt - to taste

• Heat a tablespoon of coconut oil in a pan and fry the chopped ginger and garlic.
• Add chopped onion and saute when the onion turns light brown, add spices and fry till its row smell goes. 
• Add one sliced  tomato, enough salt and a cup of boiling water, cover and cook on low flame for 10 minutes.
• Add shredded coconut and turn off the heat when it boils.
• Add enough water and grind it into a smooth paste.
• Heat a tablespoon of coconut oil and splutter  mustard and lentils.
• Add  chopped pearl onion and half of chopped tomatoes.
• Add the masala paste and enough water and cook on low heat for 5 minutes.
• Delicious tomato curry is ready.

 Instead of spice powders, just add two teaspoons of sambar powder and half a teaspoon of fennel powder.

White Vegetable Kurma|വെജിറ്റബിൾ കുറുമ

 

1.Carrot-1

    Beans-15

    Cauliflower-1cup

    Potato-1

2.Onion-1

   Tomato-1

   Ginger(chopped)-1tbsp

   Garlic-1tbsp

   Green chilli-4

3.Cashew nuts-1/4 cup

   Shredded Coconut-1/4cup

   Fennel seeds-1/2tsp

4.Coconut Oil-1tbsp

5.Cardamom-4

   Pepper-1/2tsp

   Bay leaves-1

   Cloves-4

   Cinnamon-1

6.Coriander leaves

7.Ghee-1tbsp

   Pearl onion-2

   Cashewnuts-20

   Raisins-1tbsp

• First, soak the cashews in hot water for half an hour.  Grind the soaked cashew nuts with grated coconut ,fennel seeds and some water into a smooth paste.
• Heat coconut oil in a pressure cooker and add spices.  Add sliced onion and saute until translucent.
• Stir in the finely chopped ginger, garlic and green chillies.
• Add tomatoes,chopped carrots, beans, cauliflower and potatoes.
• When everything is well combined, add one and half a cup of boiling water and enough salt, close the cooker and cook until a whistle comes.
• Open the cooker, add coconut paste and enough water. When it boils, sprinkle with coriander leaves and turn off the heat.
• Heat a tablespoon of ghee in another pan and fry  finely chopped pearl onion, cashew nuts and raisins.
• Add into the curry and mix well.Serve with chapati,puri,appam,idiyappam..

Wheat Porota|Wheat Parata

 

Ingredients

•  4 cups Wheat flour 
• 1 tsp Sugar 
• Salt -1 & 1/2 tsp (as needed)
•  Melted butter -2 + 4 tbsp
• 2.5-3 cups milk
• oil-as needed

 How to prepare

• Add salt, sugar and melted butter to the wheat flour and mix well. Pour in the milk and knead until the dough is soft. Rub this dough with oil .Cover the dough with a wet cloth. Rest the dough for 3 hours.
• Now pinch a ball sized dough and grease with oil and roll out as thinly as possible.
• Spread ghee or butter on it and  cut into thin strips using a sharp knife.
• Bring together the stips and roll spiral.Keep it covered in refrigerator for 15-30 minutes.
• Take each roll and roll it out by greased hand.
• Now place the rolled parotta onto hot tawa.
• cook on medium flame until both sides turn golden brown.
• Crush the parotta gently, this helps to separate the layers.
• Serve and enjoy