Monday 22 October 2012
Sunday 21 October 2012
KAKKAYIRACHI (CLAMS) THORAN
Ingredients
1.
Kakkayirachi-500gm
2.
Kudampuli(cocum)-1 piece
3.
Water-1 cup
4.
Oil-2tbsp
5.
Mustard seeds-1/4 tsp
6.
Curry leaves-2 sprigs
7.
Dry red chilly-2 nos,cut into 2 pieces
8.
Pearl onions-2 nos ,thinly sliced
For grinding
9.
Grated coconut-1 ½ cup
10. Garlic-4pods
11. Turmeric powder-1/2 tsp
12. Perumjeerakom(fennel seeds)-3/4 tsp
13. Pepper-1tbsp
14. Dry red chilly-6nos
15. Pearl onion-2nos
Method of preparation
1.
Wash kakkayirachi 3 or 4 times.cook
with ingredients 2-3.when it is done, drain the water completely. Take out kudampuli
pieces.
2.
Grind ingredients 9-15 into coarse
mixture.
3.
Heat oil in a pan add mustard seeds.
When they pop up add curry leaves,dry red chilly,pearl onions ,when the onion
turn brown, add coconut mix and salt. Stir for a while.
4.
Add the cooked clams .mix well. Close
with a lid. Keep on low flame for 5min.serve hot with rice.
Friday 19 October 2012
ALOO PARATHA
ALOO PARATHA
Ingredients
1.
Wheat flour-2 ½ cups
2.
Water-(approximately) 1 and half cup
3.
Salt
For filling
4.
Potatoes-4 nos,medium sized
5.
Onion-1 ½ medium sized,chopped
6.
Green chilly-2 nos,chopped
7.
Ginger-1tbsp,chopped
8.
Turmeric powder-3/4 tsp
9.
Lime juice-1tbsp
10. Coriander leaves-one handful, chopped
11. Oil-2tbsp
12. Cumin seeds-1/4 tsp
13. Salt
Method of preparation
1.
Wash and boil the potatoes in a pressure
cooker. Remove the skin and mash well.
2.
Heat oil in a pan. Add cumin
seeds,stir for a minute.
3.
Add ginger, green chilly and onion,
sauté till onion turns translucent.
4.
Add turmeric powder stir for a minute.
Add mashed potatoes and salt.mix well.
5.
Lastly add chopped coriander leaves
and lime juice.mix with the potato masala.Switch off the flame. Keep it aside
6.
Mix ingredients 1-3.knead into smooth
dough. Let it rest for 15 min.
7.
Make big lemon sized balls out of it.
Roll into a thick disc.
8.
Keep the prepared masala in the center.
Bring all the edges of the flattened roti to the centre and fold in order to
cover the filling(check the pictorial) .roll this lightly into a thick
chappathi by dusting some flour. Repeat the process with the remaining balls.
9.
Cook both sides on a tawa.Smear some
oil or butter over the top. Serve with raitha or pickle.
PICTORIAL
Thursday 18 October 2012
KOVAKKA(IVY GOURD) FISH CURRY-100% VEGETARIAN !!!
This curry can be called as “a fake non-veg
curry”. yes it tastes like fish curry even without fish.iam sure this curry
will satisfy both vegetarian and non-vegetarian taste buds.
Ingredients
1.
Ivy gourd- 1 ½ cup,cut length wise
2.
Green chilly-2 or 3 slitted
3.
Ginger -1 small piece
4.
Pearl onions- 2nos or half of 1 small
sized onion
5.
Chilly powder-2tsp
6.
Turmeric powder-1/2 tsp
7.
Grated Coconut-1 cup
8.
Kudampuli(cocum)-2 or 3 pieces
9.
Salt
10. Water
11. Oil-2tbsp
For seasoning
12. Oil-1tbsp
13. Pearl onions-2 nos ,cut into thin round slices
14. Mustard seeds-less than ¼ tsp
15. Fenugreek seeds-a pinch
16. Curry leaves -1 sprig
Method of preparation
1.
Wash kudampuli 3 times. Dissolve
required amount of salt in ½ cup of water. Soak kudampuli in this for 10 min.
2.
Take a meen chatty. heat oil. Add ivy
guard and green chilly. sauté until it turns soft.
3.
Grind ingredients 3 -7 to a smooth
paste by adding little water.
4.
Add this paste into the cooked ivy
guard.mix well
5.
Add kudampuli along with the water+
another 1 cup of water.
6.
Let it boil. Keep the lid on. Reduce
the flame. cook until the gravy thickens.
7.
For seasoning- heat oil in a pan
splutter mustard seeds, add fenugreek seeds,onion,curry leaves stir until onion
turns brown. Pour this over the prepared curry.
Notes: try to keep this curry in the
prepared vessel for sometime, as it takes a little time for the flavor to set
in.
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