Idly

Please refer my idly batter blog to get the recipe for the idly batter. You will need a idly cooker or Idly Steamer.

    Ingredients :

1. Idly Batter
2. Very little oil
3. Salt to taste

How To Cook :


Keep the batter for idly out of the fridge for 1 hour.After 1 hour the batter is ready to cook idly.Mix the batter with required salt.
1:Take water in the steaming vessel.

2: Apply oil to the idly thatte.

3: Pour the batter to the idly thatte .

3: Place the thatte inside the steaming  vessel.

4: Cook for 15 minutes. After 15 minutes, steam will start going out.

5: After 20 minutes, idlies will be ready.

6: After it is cooled down,with a table spoon , take the idlies out slowly.
7: serve with coconut chutney.

Idly /Dosa Batter

For the Dosa /Idly Maave :

Ingredients:

1. Idly Rice -  2 Cups
2. Urud Dal Whole( Whole Uzhunne ) - just less than 3/4 of a cup
3. Fenugreek Seeds: 1/2 tsp
4. Water

How to Prepare:

1:For this we need the idly rice and urud Dal ( whole uzhunne ).Please refer the picture below. 

IDLY RICE

 

WHOLE URUD DAL

2:  Soak idly rice in a large bowl full of water. Water should not be just enough to cover the idly rice. Always use more water. Keep it for 8 hours.
3: Soak the Whole Urud Dal and Fenugreek seeds in a bowl full of water .Make sure you add a lot of water. Keep it for 8 hours.
4: After 8 hours, drain the rice , urud Dal and fenugreek seeds. 

Drained Urud Dal and Fenugreek Seeds

Drained Idly Rice

5: Grind the urud Dal with water to a smooth paste using a mixie.( I used 1 glass of water ) 
6: Take half of the rice and grind to a smooth paste using a mixie.Do the same with the next half. (I used almost 1 and half Cup water for the idly rice.) 


Note: Make sure when you add water , take required quantity you think you need to add to get a smooth paste.For this you need to check the smoothness of the batter after grinding for a while. Add add more  water if required. I added my measurements for you to get an idea. At  the end make sure you get a smooth batter. 
You can also use a grinder if you have one.
7: Combine both the paste well. Use your hands also if required to mix it. 

Batter Prepared

 8:Keep the batter closed for 8 hours or more to ferment. Make sure you use a large bowl since it is likely for the batter to rise after it gets fermented.
Note: In cold season it really takes time for the batter to ferment properly. So make sure you keep the bowl with the batter under a blanket for 8 hours. It surely works!

The consistency will be almost as shown in this pic

10: Mix the maave well.

9: Refrigerate.

For Making Idlies :

Transfer the required batter to a bowl and keep it outside the fridge for 1 hour  before you cook. ( detailed recipe is given in the blog )

Jackfruit Payasam ( Chakka Pradhaman )

This is an easy jack fruit pradhaman as i used ready made jack fruit jam and coconut milk powder. The authentic payasam is made with ripe jack fruit and  the coconut milk is made from the grated coconut. As i didn't get the jack fruits , i opted to use the jack fruit jam.
In Kerala we get jackfruits during jack fruit season and coconuts always. This is a very common sweet kheer made during the summer.

Ingredients:

1. Jackfruit Jam- 1 Cup
2. Jaggery Grated- 1/2 Cup
3. Cardamon powdered- 2 tbsp
4. Coconut pieces(Thengha kothe )- 4 Tbsp
5. Ghee 2 tbsp
6. Cashew nuts and raisins

Note  : Jack Fruit Jam will already include the Jaggery , Ghee. So we limit the amount of jaggery added when we use Jack fruit Jam.

Coconut Milk

•  Very Thin Coconut Milk ( Add First) : 4 Tbsp Coconut Milk Powder mixed with 2 glass water
•  Thin Coconut Milk ( Add Second)     : 4 Tbsp Coconut Milk Powder mixed with 1 glass water
•  Thick Coconut Milk( Add Third)       :  4 Tbsp Coconut Milk Powder mixed with 1/2 glass water

Garnishing :

1. Fry the coconut pieces in ghee and keep it aside.
2. Fry the cashew nuts and raisins. Keep this aside.

How to Cook Payasam:

1: Add jaggery with 1/2 cup water to a pan and cook on low flame until the jaggery is completely dissolved.

2: Add the jack fruit Jam, 1 tbsp ghee to the jaggery syrup with 1/2 cup water . Cook ( adjust the flame )  it well until the mixture start to thicken.

3: Add the very thin coconut milk to the  mixture of jaggery and jack fruit jam.

4: Stir it well. Again adjust the flame , stir continuously  until  we get a semi liquid paste like consistency.

5: At this stage add the thin coconut milk , stir continuously.  

6:The payasam consistency will start reducing after sometime . ( Keep in mind the consistency will again reduce after it cools down).

7: At this stage add the thick coconut milk, cardamon powder .

8: Stir for sometime.Again the payasam consistency will reduce . Then remove the vessel from fire. Garnish with Cashew nuts , coconut pieces and raisins.
9: Transfer to a serving bowl

Kashmiri Corn Masala

 Ingredients:

1. Frozen Corn - 1 Cup
2. Onion - 3 No
3. Tomato Puree made from 2 Tomatoes
4. Cashew nuts - 10 No
5. Turmeric Powder-1/4 tsp
6. Kashmiri Chilly Powder- 1 tbsp
7. Garam Masala - 1 tbsp
8. Coriander Powder- 1/2 tsp
9. Cardamon- 2 No
10. Cloves- 3 No
11. Oil to Cook

How to Cook:

1. Soak cashew nuts in water and keep for 30 minutes.
2. After 30 minutes, grind the cashew nut with very little water.Keep this aside.
3. Heat oil in a pan and add cloves , cardamon , saute for 1 minute.
4. Add the onions and cook till translucent.
5. Add the masalas (Turmeric Powder, Kashmiri Chilly Powder , Coriander Powder) , 1/2 tbsp Garam Masala and saute for 1 minute.
6. Add the Tomato Puree , and cook till oil becomes clear.
7. Add 1 and half  Cups water and close the pan , cook for 2 minutes.
8. Add the cashew nut paste , required salt and cook for 2 minutes.
9. Add the frozen corn pieces,1/2 tbsp garam masala  close the pan and cook for 5 minutes.
10. Garnish with methi or coriander leaves. Serve hot with rotis.

Pineapple pachadi

Ingredients:

1. Pineapple pieces- 1 1/2 Cup
2. Jaggery grated- 1/2 Cup
3. Coconut Grated- 1 Cup
4. Green Chilly- 2 No
5. Chilly Powder- 1/4 tsp
6. Turmeric Powder- 1/4tsp
7. Curd- 2 Tbsp
8. Salt as required.
9. Mustard Seeds- 1/2 tbsp
10. Oil as required
11. Curry Leaves

How to Cook :

1. Add the pineapple pieces , chilly powder, turmeric powder,green chilly,salt with  1/2 cup water  to a pan . Cook till pineapple pieces are tender.
2. Add 1/4 cup warm water to the grated jaggery and mix well till the jaggery is dissolved in it. Drain the  jaggery syrup out.
3. Grind the coconut , green chilly with 1/4 cup water and make a very smooth paste. Add crushed mustard seeds to this.
4. Add the grinded paste and the jaggery syrup  to the cooked pineapple.
5. Add 2 tbsp curd to the cooked pineapple.
6. In a pan add oil, splutter mustard seeds .
7. Add this to the cooked pineapple .
8. Garnish with curry leaves

Note: After the curry is prepared , make sure the flavors of each ingredient should stand out. Like the sweetness of jaggery , sourness of the pineapple and curd should balance each other.

Adding  grapes to the pineapple pachadi is another option.The recipe for this will be added soon.

Punjabi Egg Plant Curry

I cook it with small eggplants. . I got this recipe from my sister :-)
Thanks to Lekshmichechi for this recipe.

Ingredients:

1. Egg Plant medium sized - 4  No
2. Onion- 2 No
3. Tomatoes- 2 No
4. Red Chilly- 2 No
5. Turmeric Powder- 1/2 tsp
6. Chilly Powder- 1 tbsp
7. Coriander Powder- 1 tsp
8. Garam Masala - 1/2 tbsp
9. Cumin seeds- 1/2 tsp
10. Mustard Seeds-1/4 tsp
11. Curry Leaves- 2tbsp
12. Oil as required
13. Salt as required

For the paste:

Chilly Powder- 1 tbsp
Turmeric Powder- 1 tsp
Salt as required.


How to Cook :

1: Clean the eggplants and make 4 slits on 4 sides and keep it aside.
2: Mix the ingredients to make the paste with very little water .
3: Cover the egg plant with the paste. Make sure the slits in the eggplant are filled with the paste . ( you can use a knife and fill the slits with paste  ).

4:On a non stick pan add oil , adjust the flame  and then roast the egg plant. Close the pan while roasting. Keep checking so that it doesn't get burnt.Make sure you cook all sides of the egg plant.

5: After cooking keep it aside.
6: Add oil in a pan . Saute the onions cut lengthwise till it turn translucent.
7: Add the masalas ( from 4 to 8 ) , cumin seeds and saute for 2 minutes.
8: Add the tomatoes, cover the pan and cook till tomatoes turn tender.
9: Transfer the contents into a bowl.Let it cool.
10: After cooling, grind the mixture to a paste.Transfer the gravy  to a pan.
11: Add adequate water if necessary and cook for 1 minute.
11: Add oil to a pan , splutter mustard seeds, red chilly  and add this to the gravy.( made in above step)
12: Add the cooked eggplants to this  and  cook for 1 minute on low flame. 13:Garnish with Curry Leaves.

Potato Egg Curry

Ingredients

1. Onion - 3 No
2. Egg- 2 No
3. Potato- 1 Big
4. Ginger- 1 piece
5. Tomatoes- 2 No
6. Green Chilly-1 No
7. Garam Masala- 1 tbsp
8. Turmeric Powder-1/4 tsp
9. Chilly Powder-1/2 tsp
10. Coriander Powder-2 tsp
11. Chicken Masala Powder- 2 tsp
12. Salt - as required
13. Oil - as required
14. Curry Leaves

How to Cook

1. Heat oil in a pressure pan and saute the ginger , curry leaves, green chilly and onion  till onion turn translucent.
2. Cut the potatoes into 8 cube pieces.
3. Boil water and cook the egg for 2 minutes and keep it aside.
4. Add all the masalas (  from 7 to 11 ) to the pressure pan  and fry it for 1 minute.
5. Add the tomatoes, close the pan and cook till oil is clear.
6. Add 2 glass of water ,potato cubes close the pressure pan and cook to 4 whistles.
7. Add the cooked egg .
8. Garnish with curry leaves.

Cauliflower Currry.

 Ingredients:

1. Onion - 3 No
2. Cauliflower florets- 3 Cups
3. Ginger- 1 piece
4. Tomato- 2 No
5. Green Chilly-1 No
6. Garam Masala- 1 tbsp
7. Turmeric Powder-1/4 tsp
8. Chilly Powder-1/2 tsp
9. Coriander Powder-1 tsp
10. Chicken Masala Powder- 2 tsp
11. Salt - as required
12. Oil - as required
13. Curry Leaves

How to Cook:

1. Wash the cauliflower florets well. Soak in warm water with turmeric powder for 30 minutes.After 30 minutes wash again and keep it aside for cooking.
2. Heat oil in a pan and saute the ginger , curry leaves, green chilly and onion  till onion turn translucent.
3. Boil water and cook the egg for 2 minutes and keep it aside.
4. Add all the masalas (  from 6 to 10 ) and fry it for 1 minute.
5. Add the tomatoes , close the pan and cook for 5 minutes.
6. Add 2 glass of water , cauliflower florets,required salt,close the pan and cook for sometime till the cauliflower florets are cooked well.
7. Smash the florets with your spoon well.
8.  Garnish with curry leaves . Serve hot.

White Gourd Moloshyam

Ingredients : 

1. White Gourd cut into square pieces - 2 Cups
2. Tur Daal - 6 tbsp
3. Mango Pieces with skin peeled off - 4 rectangular pieces
4. Turmeric Powder- 1/4 tsp
5. Chilly Powder- 1 tsp
6. Green Chilly - 1 No
7. Oil as required
8. Salt to taste
9. Curry Leaves

How To Cook :

1. Add tur daal , white gourd pieces, 1 green chilly,turmeric powder, chilly powder , required salt into the pressure pan and cook to 5 whistles.
2. Wait until the steam goes out. When it is out , open the pressure pan .
3. The dal should be cooked well.
4. If the water is dried up then make sure you add water as you want for the gravy.
5. Add the mango pieces and cook for 2 more whisltes. Again wait before opening the  pan.
6. After sometime open the pan , check salt and add more if necessary.
7. Add adequate oil.
8. Garnish with curry leaves. Serve hot.

GooseBerry Pickle

 Ingredients:   

1. Goose Berry ------1/2 kg 
2. Red Chilly - 20 No
3. Fenugreek Seeds - 1 tsp
4. Asafoetida( Kayam ) -1 tsp
5. Oil -3/4 Cup
6. Chilly Powder- 2 tbsp   
7. Salt as required               

How to Cook

1. Boil Gooseberry in water. When the bubbles come off the stove, remove the gooseberry immediately. Keep it aside.  
2. Cut the goose berry into half, remove the seed. Divide each side into 2 again. Add salt and mix it well.Keep this aside.     
3. Fry Fenugreek seeds in oil and keep it aside.
4. Add red chilly and fry it till brown , then add asafoetida powder and saute for 1 minute.
5. Keep this aside to cool.
6. After it gets cooled grind the fenugreek seeds,asafoetida,green chilly.
7. Add the paste to the gooseberry pieces. 
8. Heat oil in a pan .
9. When oil is hot  add 2 tbsp chilly powder .Off the stove , saute for 2 minutes.
10. Add the oil to the gooseberry pieces , saute well.
11. Set it well and keep this outside for 3 hours.
12. Then put in fridge.
13. Serve hot.

Oolan

Ingredients:

1. Kumbalanga ( White Gourd)- thinly sliced into rectangular pieces -2 cups
2. Coconut Powder - 4 tbsp
3. Water- 1 and 1/2 cups
4. Green Chillies- 2 No
5. Curry Leaves
6. Salt required
7. Oil required

 How to Cook:

1. Mix 2 tbsp of coconut milk powder with 1 and half cup of water well.This gives you the first milk.
2. In a bowl add the above prepared coconut milk, green chillies , salt  and cook the 2 cups white gourd in it by closing the bowl.
3. If the white gourd is soft while pressing with a spoon , the white gourd is cooked.
4. Open the bowl and cook for 15 minutes.
5. Mix 2 tbsp coconut milk powder with very little water to get a thick coconut milk paste. This gives you second coconut milk.
6. Add the above prepared coconut milk into the cooked white gourd. Add curry leaves and mix well.
7. Add 1 tbsp oil into it .
8. Garnish with few curry leaves. Serve hot with rice.