Capsicum Dosa

Capsicum Dosa

January 28, 2017






  • 2 cups Dosa batter                            
  • 1/2 Green capsicum                    
  • 1 Onion                                    
  • 2 tbsp Oil                                         

Method:


  • Slice onion  and capsicum finely and keep aside.
  • Heat the dosa tawa, pour one full ladle of dosa batter in the middle of the dosa tawa and spread it in round shape to make a thick dosa.




  •  Sprinkle some capsicum slices and onion slices over it.  Drizzle one tsp oil around the edges of the dosa.




  •  Let it cook and flip it over and cook the other side also. Remove from the  tawa. Repeat the process with the remaining batter. Serve it hot with coconut chutney!

Onion pakoda

Onion Pakoda

January 28, 2017





Ingredients:



  • 1 big Onion                         
  • 1/2 cup Besan                         
  • 3 tbsp Rice flour                   
  • 1Green chilli               
  • 1/2 tsp Chilli pdr                    
  • 1 sprig Curry leaves               
  • A pinch Hing                           
  • Salt to taste
  • Oil for frying


Method:



  • Cut the onion into quarters and slice it, keep aside.
  • Chop green chillies. Mix besan with rice flour, salt and chilli pdr and keep aside.





  • Heat oil in a kadai for frying the pakodas.
  • Take a bowl add the onion slices and chopped green chilli. Add table salt to this and mix well.






  • Now add the mixed flours to this, add curry leaves also and mix well with hand. Sprinkle water if needed.   Take a table spoon of hot oil and mix with this. 


  • Take small portions of the pakoda mixture and drop it in  hot oil, reduce the flame. No need to make any shape, this pakoda is shapeless.
  • Fry until golden brown, stirring in between. Remove it from the oil and drain in a paper  towel to remove the excess oil.
  • Serve the crispy pakoda with a hot cup of tea!  This is a tasty evening snack!






Drumstick leaves Paratha(Muringayila roti)

Drumstick leaves paratha (Muringayila roti)

January 24, 2017


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Ingredients:


  • 2 cups Atta (Wheat flour)                    
  • 1 cup Drumsrick leaves                      
  • 1/2 tspChilli pdr                                   
  • 1/4 tspCumin seeds                              
  • Salt to taste
  • 2 tbsp Oil                                              


Method:



  • In a bowl add wheat flour, drumstick leaves (preferably tender leaves) cumin seeds, chilli pdr and salt and mix it well.  Add water little by little to this and mix it well, add one teaspoon oil to this  and make a smooth dough and keep aside.
  • Take a portion of this (approx lemon size)  and roll it to the size of a paratha. 

 


  • Heat the tawa and place the paratha, when it started bubbling flip it. Light brown spots appear on the top of it, drizzle some oil over it and  flip it again to cook the other side also.  Remove it from the tawa. Repeat the process with the remaining dough. 
  • Serve it hot with any side dish of your choice!!



Unnithandu Cherupayar Upperi

Unnithandu Cherupayar Upperi

January 10, 2017


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Ingredients:



  • 1 pc Unnithandu (plantain stem)            
  • 1/4 cup Cherupayar ( green gram)               
  • 1/4 cup Grated coconut                                
  • 1 tsp Mustard seeds                                  
  • 2 nos. Red chillies  broker into 2                 
  • Salt to taste
  • 1 tbsp Raw rice                                            
  • 2 tbsp Oil                                                      
  • 1 sprig  Curry leaves                                     

Method: 



  • Unnithandu (approximately 1/2 foot size)  should be cut into small pieces and soak it in water to avoid discolourisation.
  • Cook the cherupayar adding a little salt till soft. You can even cook in a pressure cooker.  It should be cooked till soft but should not  be mushy.  Remove extra water if it is there,  keep aside. 
  • Heat oil in kadai, add mustard seeds, rice and broken chillies  let it splutter, 
  • Remove the unnithandu pieces from water and add this to the kadai. Add salt and  turmeric pdr . Close the lid. let it cook for 2 or 3 minutes. Now open the lid and add the cooker cherupayar, saute it for a while till the water absorbs. Add the grated coconut to this, mix well.
  • Switch off the stove. Its a tasty side dish for steamed rice!!


Bread vada

Bread vada

January 08, 2017





Ingredients:



  • 3 slices Bread                            
  • 2 tbsp Rava                             
  • 2 tbsp Rice flour                     
  • 3 tbsp Curd                             
  • 1 Onion                          
  • 2 nos. Green chillies               
  • 1 pc Ginger                          
  • 1 tbsp chopped Coriander leaves          
  • Salt  to taste
  • Oil for frying


Method: 



  • Chop onion, ginger,  green chillies & coriander leaves finely.
  • Crumble the bread pieces with hand or in a mixie. 
  • Add rice flour, rava, curd, salt, chopped onion, chopped ginger,  chopped green chillies and chopped coriander leaves. Mix everything together to make a dough.





  • Take a lemon sized ball from this and flatten it slightly and make a hole in the middle. Repeat the process with the remaining dough and keep aside.
  • Heat oil in a kadai  and fry each vada till golden brown.  Drain the excess oil in a paper towel. Serve it hot!  


  • Fry the vadas in a medium flame otherwise the inside  won't cook properly.
  • You can use white bread or brown bread or multigrain bread.



Mutton Dry Fry

Mutton Dry Fry

January 05, 2017






Ingredients:



  • 1/2 kg Mutton                                    
  • 1 tsp Chilli pdr                                
  • 1/2 tsp Coriander pdr                         
  • 1/8 tsp Turmeric pdr                          
  • 1 tsp Pepper                                    
  • 1" pc Ginger                                    
  • 5 nos. Garlic cloves                          
  • 2 nos Green chillies                         
  • Salt to taste
  • 1 Onion big                               
  • 8 nos. Small onions                          
  • 2 tsp Coconut oil                            
  • Salt to taste
  • 2 tbsp Coconut oil                            
  • 2 tbsp Coconut pieces                      


Method: 



  • Mix pepper, chilli pdr,  coriander pdr, turmeric pdr, ginger, garlic and small onions and grind it in a mixie.  Take a portion of the ground paste and required amt of salt and then marinate the muton with it,  keep it for an hour. 
  • Then cook it in a pressure cooker for 4 whistles. Cool it and open the cooker, simmer it for 8 to 10 mins to reduce the gravy.
  • Slice onion finely. Slit green chilllies.
  • Heat oil in a pan,  add the sliced onion and green chillies, saute it well.  Add the remaining ground paste and saute it for a while. Now add the cooked mutton to this and simmer it again till the gravy become dry. Add the coconut pieces to this and mix well. A very tasty side dish for rice, parotta etc






Chutney

Manga chummanthy (Mango chutney)

January 05, 2017


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Ingredients:



  • 1/2 cup Grated coconut                           
  • 1/2 Raw mango                                
  • 3 nos Red chillies                                 
  • Salt to taste
  • 1/4 pc Ginger   (optional)                                      


Method:



  • Take the red chillies and show it over the flame to burn. Put all the ingredients in the mixie and grind it together.  Adjust the chillies  according to your taste... 
  • Tasty chammanthy is ready!!

  • Nice combination with steamed rice, kanji etc.
  • You can also use green chillies instead of red chillies.

Paneer Kurma

Paneer Kurma

January 05, 2017





Ingredients:



  • 200 gms Paneer                          
  • 1 big Onion                           
  • 1 Tomato                        
  • A pinch Turmeric pdr                  
  • 1/2 tsp Chilli pdr                      
  • 1/4 tsp Garam masala               
  • 2 tbsp Coriander leaves           
  • 1" pc Cinnamon                     
  • 4 nos Cloves                           
  • 1Bayleaf                         
  • 3 tbsp Oil                                                             


To grind: 


  • 1 cup Grated coconut            
  • 8 no Cashews                       
  • 1/8 tsp Poppy seeds                 
  • 1/4 tspFennel seeds                
  • 2 nos. Green chillies              
  • 4 nos. Garlic cloves               
  • 1/2" pc Ginger                         


Method:



  • Cut the onion finely,  chop tomato and keep aside.
  • Grind ingredients  listed under "to grind" to a paste and keep aside.
  • In a pan heat 1 tsp of oil and toast the paneer cubes till golden brown, remove it from the pan and keep aside.




  • Add the remaining   oil to the pan fry cinnamon, cloves, and bayleaf. Now add the chopped onion and saute well. Reduce the flame and add chilli pdr and turmeric pdr. When the raw smell goes add the chopped tomato and cook it till mushy.



  •  Then add the ground coconut paste and one cup of water and salt, mix well. Let it boil for 5 to 10mins.
  •  Add the toasted paneer to this,  sprinkle chopped coriander leaves over it and switch off the stove. This dish goes well with rotis, pulao etc.

  • You can also (optional) add 2 tbsp cream to this, it will give a rich taste.
  • You can add vegetables of your choice along with paneer.

Pot logo by Sma-Rtez , used under the Creative Commons license