CHEERA AVIYAL(SPINACH AVIYAL)

Ingredients

1.      Cheera-half of 1  bunch

2.      Carrot-1no

3.      Cucumber(cut lengthwise)-1cup

4.      Drumstick-2no

5.      Grated coconut-1/2 cup

6.      Green chilly-1no

7.      Cumin powder-3/4 tsp

8.      Chilly powder-3/4tsp

9.      Turmeric powder-1/2 tsp +1/2 tsp

10.  Curd-1/2 cup

11.  Coconut oil-1tbsp

12.  Curry leaves-1 sprig

13.  Water

14.  Salt

Method of preparation

1.      Separate spinach leaves from the stem.cut the stem and all vegetables lengthwise.chop the leaves.

2.      Cook all vegetables(except spinach leaves) with ingredients 8-9 by adding ½ cup of waterand salt

3.      Coarsely grind coconut ,cumin powder,green chilly,1/2tsp turmeric powder.

4.      When the vegetables are cooked add chopped leaves.cook for 2 min

5.      Now add the coconut mix.keep the mix in the centre of the pan let the steam comes out from it.then mix well with the veggies.

6.      Add curd, give a stir.swith off the flame.sprinkle coconut oil ,add curry leaves mix well .its done…

notes:instead of curd you can use raw mangoe.the mangoe pieces should be added when the vegetables are half cooked.

PICTORIAL

STEP 1 CUT THE VEGETABLES

STEP 2-COOK

 STEP 3-ADD CHOPPED LEAVES

                                     STEP 4 ADD COCONUT MIX

STEP 5 ADD CURD

 

KERALA STYLE STIR FRIED SAUSAGE

Ingredients

1.      Sausage-100gm

2.      Onion-1no

3.      Ginger(chopped-1/2 tsp

4.      Greenchilly(slitted)-1no

5.      Meat masala-1/2 tsp

6.      Chilly powder-1/2tsp

7.      Pepper powder-1/2 stp

8.      Curry leaves-1 sprig

9.      Oil-2tbsp

10.  Salt

Method of preparation

1.      Cut sausages into round slices.shallow fry in a pan till it turns light brown colour drain on a tissue paper.

2.      In the same pan add remaining  oil.when the oil heats up add curry leaves,ginger,greenchilly, sauté for 5min.

3.      Add onions and salt, cook until onion turns light brown colour.add meat masala and chilly powder stir for a while.

4.      Add cooked sausage,and pepper powder mix well with the masala.keep the lid closed and cook for another 5min.

NOTES:I used chilly favoured sausage.so I used very less quantity of masala.you can adjust the measurements according to your taste .since sausage contain enough salt add less  while preparing masala.

PICTORIAL

                 step1 cut sausage into round slices

 

 

step 2 shallow fry till it turns light browm colour 

 

 

step 3 drain on  a tissue paper

 

step 4 preparation of masala

                                step.5 add cooked sausages 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

 

                                                                    

MURINGAKKA THORAN( DRUMSTICKS COOKED IN COCONUT MIX)

Ingredients

1.      Drumsticks-8 nos(cut into medium long pieces)

2.      Grated coconut-1/2 cup

3.      Greenchilly-1 or 2

4.      Onion-1/4 of 1medium(roughly cut)

5.      Cumin-1/2 tsp

6.      Turmeric powder-1tsp

7.      Salt

8.      Water-1/2 cup

For seasoning

Mustard seeds-1/4 tsp

Curry leaves-1 sprig

Red chilly-2 nos

Oil-1tbsp(preferably coconut oil)

Method of preparation

1.      Cook drumsticks with water ,1/2tsp turmeric powder and salt until it becomes soft

2.      Coarsely grind ingredients 2-6.

3.      Heat  oil in pan splutter mustard seeds .when they pop up add curry leaves,red chilly.

4.      Add coconut mix and salt sauté until raw smell disappears. add cooked drumsticks mix well.keep on low flame for 2 min.

5.      Serve with rice…

VEGETABLE STEW(VEGETABLES COOKED IN COCONUT MILK)

VEGETABLE STEW

Ingredients

1.      Carrot- 1no cubed

2.      Potato-2 nos cubed

3.      Green peas-1/2 cup

4.      Ginger -1tbsp(sliced)

5.      Onion –half of one(sliced)

6.      Green chilly-1 or 2(slitted)

7.      Whole spices-cardamom-3nos,cloves-4nos,cinnamon stick- 1

8.      Garam masala-1/2 tsp

9.      Thin coconut milk-1 cup

10.  Thick coconut milk-1/2 cup

11.  Oil-2tbsp

12.  Water-1cup

13.  Salt.

Method of preparation

1.      Cook all vegetables in  pressure cooker with ingredients 4,5,6 adding 1 cup of water and salt.

2.      Heat oil a pan sauté spices .when the aroma comes add cooked veggies and thin coconut milk.let it boil for 5 to 8 min.

3.      When the gravy thickens add thick milk, heat for a while .do not let it boil.

4.      Sprinkle garam masala  .switch off the flame.

5.      Stir before serving.it tastes good with appam,idiyappam etc

APPAM AND VEGETABLE STEW

(description seems  elaborate but the preparation is really easy )

INGREDIENTS

1.      Raw rice (pachari)-2 cups

2.      Grated coconut-3/4 cup

3.      Yeast-1/2tsp

4.       For Warm water-1/2 cup

5.      Sugar-4tbsp

6.      Cooked rice ¼ cup(optional)

7.      Salt

8.      water

method of preparation

1.      soak rice for 3-4 hours.

2.      Dissolve 2tbsp of sugar in warm water n add in yeast.let it rise.

3.      Grind first batch of soaked rice with out coconut into fine paste by adding little water.reserve ¼ cup of this batter for kappi .(kappi kachal is the process for getting soft appam)

4.      Grind second batch of rice with coconur,sugar,cooked rice.

5.      For kappi- mix ¼ cup of reserved batter with 2 cups of water in a sauce pan.boil it until this mix

Become  .(while boiling stir it in between since the mix tend to stick to the bottom of the pan).keep aside to cool.

6         Mix kappi,risen yeast with the batter.keep this in warm place for 8 hrs or overnight

7        After this resting time add 1 tsp o f salt ,mix well.the batter consistency can be adjusted by adding water.(it should not be too loose or too thick)

8        Heat appachatti pour a ladle full of batter n swirl the pan to spread the batter in circular form.close with lid n cook.when it is cooked appam will get easily separated from the pan.or wet your fingers with water and touch the middle of appam ,if it is not sticking then it is cooked.

9        Serve hot..

CHILLY PANEER

CHILLY PANEER

Ingredients

1.      Paneer (cut into cubes)-150 gm

2.      Onion (diced)-1 medium

3.      Capsicum(diced)-half of 1

4.      Green chilly(diagonally cut)-2nos

5.      Garlic( chopped)-3 or 4 pods

6.      Chilly sauce-2tbsp

7.      Soya suace-2tbsp

8.      Tomato sauce-3tbsp

9.      Cornflour-1 tbsp

10.  Pepper powder-3/4 tsp

11.  Oil-2tbsp

12.  Water-1cup

13.  Salt

14.  Spring onion n celery(chopped)-1 tbsp each(optional)

FOR  BATTER

1.      Maida-2tbsp

2.      Cornflour-2tbsp

3.      Pepper powder-1/2 tsp

4.      Garlic crushed-2 pods

5.      Salt

6.      Water

METHOD OF PREPARATION

1.      Prepare a thick batter with above mentioned ingredients.coat

Paneer pieces with batter n shallow fry them till both sides turn light

Brown.keep it aside

2.      In the same pan sauté garlic n greenchilly for a minute.

3.      Add in onion ,capsicum n salt n sauté until onion becomes transparent

4.      Add sauces,stir well

5.      Add shallow fried paneer pieces

6.      Dissolve corn flour with some water and add into this,mix well

7.      Add remaining water n keep the lid closed n let it boil or till the gravy reaches required consistency

8.      Lastly add pepper powder

9.      Garnish with spring onion n celery. its done!

 

GARLIC CARROT PICKLE

Ingredients

1.      Garlic(peeled) -200gm

2.      Carrot( cut ito medium long pieces)-2nos

3.      Ginger(chopped)-1tbsp

4.      Greenchilly(slitted)-2nos

5.      Fenugreek seeds-1/2 tsp

6.      Fenugreek powder-3/4tsp

7.      Asfoetida powder-1/2tsp

8.      Chilly powder-3tbsp

9.      Curry leaves-1sprig

10.  mustard seeds-1/2tsp

11.  oil-4tbsp

12.  vinegar-1/2 cup

13.  salt

method of preparation

1.      heat I tbsp of oil  in a pan sauté carrot for a while.keep it aside

2.      heat remaining oil ,splutter mustard seeds when they popup add fenugreek seeds, curry leaves,ginger n greenchilly sauté for 5 min

3.      add garlic n salt sauté for 8 min.then add the sauted carrots mix well

4.       make a space in the centre by pushing the veggies to the side of the pan.switch off the flame.add all powders in , stir well with oil for 2 min .then mix well with the veggies.

5.      Now add the vinegar into this n boil for 1min.

6.      When it is cooled transfer this into a air tight container.it tastes good after 3 or 4 days.