Semiya | vermicelli pulao

Assorted veggies, apt spices make semiya pulao not only visually appealing but real treat to the taste buds. It is easy to make during busy mornings and also perfect for lunch box.

Ingredients

  • 1 cup roasted semiya/vermicelli
  • 1 medium onion, thinly sliced
  • 1 large carrot, thinly sliced
  • 4 -5 cashewnuts
  • 1/4 cup cabbage, thinly shredded
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp everest kitchen king masala
  • Salt to taste
  • 2 tsp oil

Method

  • Cook vermicelli separately. Boil water add the roasted vermicelli. Cook on a low flame for 2 minutes. Immediately drain water and set aside.
  • Heat oil in a pan. Add cahewnuts sauté for a few seconds. To this add onion and salt, sauté until translucent
  • Next add cabbage and carrot stir well. Now add red chili powder, turmeric powder, kitchen king masala. Combine well. Cover and cook on a low flame for 2 minutes.
  • Finally add cooked vermicelli. Mix well and serve.

Fish molee | Meen molee

Fish molee or fish stew is a traditional Kerala style fish curry. This curry is creamy, rich, mildly spiced and is prepared with coconut milk, tomatoes, green chilies and pepper.  Usually served along with Appam,Idiyappam, Rice or Bread.

Ingredients

For the marinade

  • ½ kg seer fish (neymeen)
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 1 tsp pepper powder
  • salt to taste

For the molee

  • 1 inch ginger, thinly sliced
  • 8 garlic cloves, finely chopped
  • 1 medium sized onion, thinly sliced
  • 3-4 green chilies (slit)
  • ¼ tsp turmeric powder
  • 1 tsp pepper powder
  • 1 cup thin coconut milk
  • 1 cup thick coconut milk
  • 2 springs curry leaves
  • 1 tbsp lemon juice
  • 1 tomato, sliced to rounds
  • Salt to taste
  • 2 tbsp coconut oil 

Method

  1. Clean and cut fish into pieces. Marinate with lemon juice, pepper, salt and turmeric powder for 15-20 minutes. Set aside.
  2. Heat oil in a pan on a medium flame. Add curry leaves, ginger, garlic and green chilies, sauté for a minute until the raw smell subsides.
  3. Add the sliced onions and sauté until it turns translucent, ensure not to brown the onions.
  4. Add turmeric powder, pepper powder and thin coconut milk. Close the lid and allow the curry to boil for 5-6 minutes on a medium flame.
  5. Now add the marinated fish, allow the curry to blend well with the fish, bring to a boil. Do not stir once the fish is added, instead rotate the pan to mix the gravy.
  6. Add the thick coconut milk and cook on a low flame for another 2 minutes, make sure not to allow the dish to boil beyond this stage.
  7. Add sliced round tomatoes and more curry leaves, close the lid and switch off the flame. Let the tomato cook in the remaining steam.
  8. Serve with Appam, Idiyappam, Rice or Bread.

Cauliflower stir-fry

Cauliflower stir fry is a healthy and yummy treat. Serve it over rice or eat it by itself. Serve hot to savor each bite!

Ingredients

  • 1 medium cauliflower, separated into florets
  • 1 small onion, thinly sliced
  • 1 small carrot, thinly sliced
  • 1/2 yellow/green capsicum, thinly sliced
  • 1 green chili, thinly sliced
  • 1 tsp garlic, finely chopped
  • 1 tbsp vegetable oil
  • 1 tsp soy sauce
  • 1/2 tsp garam masala
  • 1/2 tsp black pepper powder
  • 1/4 tsp red chili powder
  • salt to taste
  • 1 tsp lemon juice

Method

  • Heat oil in a large skillet over medium to high flame, add cauliflower and garlic. Stir cauliflower allowing it to get brown in some areas. Cook for 3 minutes. Transfer to a bowl. Set aside.
  • In same skillet add onion, green chili sauté for a minute, add soy sauce. Next add remaining veggies (carrots, capsicum) on a medium high flame stir and allow to cook for 1 minute
  • Further, add salt, red chilli powder, black pepper powder, garam masala. Toss well to incorporate all the masala.
  • Finally add the roasted cauliflower. Squeeze juice of half a lemon. Mix well and Serve hot in a bowl.

Oats and carrot puttu

Puttu is a traditional South Indian recipe. Usually made with rice, this Oats Puttu is a healthier version of the conventional puttus. Layered with coconut, this breakfast recipe is a bliss for every coconut lover. 


Ingredients

  • 2 cups oats
  • 1 cup carrot, grated
  • 1/2 cup grated coconut
  • salt to taste
  • 1/4 cup water

Method

  • In a large bowl, add oats, salt, sprinkle 1/4 cup water little by little and start mixing. (The oats should be wet with powdery consistency and should not change into dough).
  • Pulse the wet flour in a mixie or grinder so that there are no lumps.
  • Transfer the powdered oats again into the bowl. Add grated carrot to it and combine well.
  • Boil water in a steamer. Add a tbsp grated coconut into the puttu maker over it add 3 tbsps of oats flour followed by grated coconut. Repeat this layering process until the top of puttu maker.
  • Steam for 5 minutes on a low flame. Serve with banana or kadala curry.

Beetroot cutlet

Cutlet, a delectable combination of mashed potatoes and other veggies is a deep fried snack which is crispy outside and soft inside. These mild spicy and crispy cutlets tastes delicious when served with dips like green chutney or tomato sauce. This recipe is inspired from the all time favorite ‘Indian coffee house’ beetroot cutlets.

Ingredients

  • 1 cup potatoes, boiled and mashed
  • 1/2 cup beetroot, boiled and mashed
  • 1 large onion, finely chopped
  • 1 tbsp ginger garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 cup finely chopped coriander leaves
  • 2 tbsp maida
  • salt to taste
  • oil to fry
  • 1/2 cup corn flour slurry
  • 1 cup bread crumbs

Method

  • Heat oil in a pan. Add ginger garlic paste sauté for few seconds. Add finely chopped onion and sauté until translucent.
  • Next add red chili powder, turmeric powder, coriander powder, garam masala and salt. Fry on low flame until the raw smell goes away.
  • Further, add boiled and mashed potato, and beetroot continue to mix on low flame.
  • Finally add chopped coriander leaves add 2 tsp all purpose flour/maida and mix well. This helps to give a perfect shape to the cutlet. Set aside and allow it to cool completely.
  • Prepare corn flour slurry by mixing corn flour with water. Shape the veggie mixture into desired shapes.
  • Dip the shaped cutlets into corn flour slurry and roll in bread crumbs.
  • Heat oil in a wok and deep fry until brown. Repeat the same with the remaining cutlets.
  • Serve hot with sauce and sliced onion.

Beetroot pachadi

Pachadi refers to a traditional South Indian side-dish. Pachadi is a side dish similar to the north Indian Raita. The tradition of pachadi in Kerala has stood the test of time, and is an inevitable part of sadhya. Beetroot pachadi catches your eye with its lush purple color and is quite the dish you’re likely to lose yourself in!

Ingredients

  • 1.5 cups grated beetroot 
  • 3 small /pearl onion, sliced
  • 2 green chilli
  • 1/4 cup grated Coconut
  • 1/2 tsp chopped ginger
  • 1/4 tsp chopped garlic
  • a pinch cumin seeds
  • a pinch mustard seeds
  • 1 cup whisked yogurt
  • curry leaves
  • salt to taste

Method

  • Combine grated beetroot, sliced small onion, green chilli, curry leaves and salt. Add 1/2 cup water to this. Cover and cook for 10 minutes.
  • Grind together coconut, chopped ginger & garlic, cumin and mustard seeds with 3 tbsp water into a smooth paste.
  • Add this paste to the cooked beetroot and mix well. Continue to cook for another 5 minutes on low flame.
  • Remove the pan from fire and gradually add the whisked yogurt. Mix gently.
  • For tempering, heat oil in a pan, splutter mustard seed and curry leaves. Pour it over the cooked beetroot. Serve.

Cabbage thoran

Thoran is a dry vegetable stir fry/curry from Kerala prepared with any fresh vegetables. This is a very easy and quick stir fry which goes well with rice. Thoran  is one of the many dishes in the Kerala sadhya menu. 

Ingredients

  • 1 medium cabbage, finely shredded
  • 1 tbsp coconut oil
  • 2 sprigs curry leaves
  • 1/2 tsp mustard seeds
  • 6 shallots/pearl onion  (or 1 small onion), thinly sliced
  • 1/4 tsp turmeric powder
  • salt to taste

for grinding into a coarse paste :

  • 1 cup freshly grated coconut
  • 1 tsp cumin seeds/jeera
  • 3 – 4 green chilies

Method

  • Heat oil in a heavy bottomed pa heat the oil. Splutter mustard seeds and curry leaves. Once mustard seeds splutter, add sliced shallots /onions and sauté until golden brown.
  • Next add shredded cabbage and turmeric. Toss well to combine with the tempering. Stir on high flame for 3-4 minutes until the cabbage wilts a bit and reduces in volume.
  • Further add salt and stir well. Cover and cook on a low flame and allow the cabbage to soften/ steam cook for 4-5 minutes.
  • Meanwhile, prepare a coarse paste comprising coconut, cumin and green chilies. Don’t add any extra water to grind and keep this paste fairly dry.
  • Add this paste to the almost cooked cabbage. Stir to combine for 1-2 minutes.
  • Serve hot with rice.

Palada Payasam

This is a rich dessert (payasam) made with ready made rice ada, milk and sugar as main ingredients.

Ingredients

  • 1/2 cup ready made Rice Palada
  • 1 cup sugar
  • 1 litre full fat milk
  • 1 cup water
  • 1/2 tsp cardamom powder
  • 1 tsp ghee

Method

  • Wash the rice ada well. Drain the water completely and set the ada aside.
  • Take 4 cups of water in a sauce pan, let it come to a rolling boil. Add the washed ada and mix well.
  • Cover the pan with a lid and remove from heat. Set aside for 20 minutes.
  • Then drain the water completely and set the cooked ada aside.

Palada Payasam Preparation:

  • In a 5 litre pressure cooker, add in the milk, 1 cup of water, sugar, cooked ada and mix well.
  • Pressure cook on high heat until first whistle. Then set the heat to very low, and pressure cook for 45 minutes on very low heat.
  • Then open the cooker, add in the cardamon powder, ghee and mix well.
  • Cook the payasam again until it reaches the desired consistency on medium heat.
  • Stir at regular intervals to avoid burning in the bottom of the cooker. It will take approx: 10-20 minutes.
  • Remove from heat and serve warm or chilled.

Notes:

  • Use a large pressure cooker (5 litre or more) to make the payasam. If you are using a small pressure cooker, there are chances that the milk will overflow with the first whistle.
  • After first whistle, reduce the heat to very low setting and continue cooking for about 45 minutes. This will help in caramelizing the sugar and gives payasam the pink color.

Sarkara Varatti | Jaggery coated banana

Sarkara Varatti or Banana chips coated with jaggery is a traditional sweet dish popular among the Keralites. It is also known by the name ‘Sarkara Upperi’. It is extensively prepared during Onam festival. Chopped banana pieces and jaggery are the essential ingredients in making this snack. The use of jaggery gives this dish sweet taste and a dark brown color. The use of dried ginger and cardamom provides a traditional taste and a light spicy flavor.

Ingredients

  • 3 raw banana/plantain
  • 3/4 tsp jaggery syrup
  • 2 tbsp powdered sugar
  • 1/2 tsp cardamom powder
  • 1/2 tsp dry ginger powder
  • 2 tsp rice flour
  • oil to deep fry

Method

  • Peel off the plantain skin and cut each of them into half (lengthwise). Cut each into 1/2 cm thick pieces again and keep it aside.
  • In a frying pan heat the oil at medium-high flame. When oil becomes hot, add raw banana pieces and fry it on a medium flame stirring occasionally until the banana pieces become golden yellow/crisp. Once crisp, take the chips out of the oil, drain on paper towel and let it cool. Set aside.
  • Melt jaggery by adding 2 tbsp water, strain the jaggery syrup before using to remove impurities.
  • Next add powdered sugar and cardamom powder to the jaggery syrup and bring it to a boil stirring continuously.
  • When the syrup reaches the right consistency, lower the flame and add fried banana pieces. Mix well and stir continuously in order to prevent the chips from sticking to each other.
  • Switch off the flame and add ginger powder. Finally, just sprinkle the rice flour. Mix well. The delicious sarkara varatti is ready to Serve or store it in an airtight container.

Note :

It is very important for the jaggery syrup to be of the right consistency else the chips will be sticky. The jaggery should be 1 string consistency i.e if you pour it down from a high held spoon,  it should not pour down like water rather it should drop down like honey in a thin viscous form.

Design a site like this with WordPress.com
Get started