10.19.11

Lady Finger Kichadi Recipe

Ingredients

1/2 cup Grated coconut
5 Green chilies
1cup Cucumber Sliced lengthy into 11/2 length pieces
1/2 teaspoon Cumin seeds
1cup Yam Thinly sliced into 11/2 length pieces
1/2cup Long runner-beans sliced into 11/2 length pieces
1cup Snake gourd Sliced into 11/2 length pieces
2 Drumstick cut into 2 length pieces
1/4cup Carrot Sliced into 11/2 length pieces
1 Raw bananas sliced into 11/2 length pieces
Curry leaves
Raw mango pieces
3 tablespoon Coconut oil
1/2 teaspoon Turmeric powder
Salt to taste

How to make Lady Finger Kichadi

  • Grind coconut with green chilies and cumin seeds in paste and keep it aside.
  • Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
  • When the vegetables are cooked, add turmeric powder, salt and mix well.
  • Put bananas and mango pieces in cooked vegetables and cover the vessel.
  • When steam comes out, add the coconut paste and stir well.
  • Remove from fire and garnish it with curry leaves.

10.19.11

Celery Payaru Thoran Recipe

Ingredients

6-8 sticks Celery chopped
6-7 Green chillies chopped
1/2 cup Green moon (cherupayar) cooked to 3/4th
2-3 Dried red chillies
3/4 cup Grated coconut
2 cloves Garlic
1/4 Chopped onion
1 teaspoon Mustard
Curry leaves
1/2 teaspoon Cumin
1 small piece Ginger cut into julian strips
1 tablespoon Oil

How to make Celery Payaru Thoran

 

  • Grind the garlic and cumin together coarsely into a thick paste and keep it aside.
  • Heat oil in a pan, add mustard to it and let it splutter
  • Add to it the garlic paste and fry it for few seconds.
  • Put ginger, chopped onions, green chillies, curry leaves, red chillies and fry it.
  • Add the celery and coconut and cook it till the celery is half cooked.
  • Add the cooked cherupayar and simmer it for some time on low heat till everything is cooked.
  • Add salt to taste .
  • Serve hot.

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10.19.11

Parippu Curry Recipe

Ingredients

1 cup Lentils (green gram dal)
2 teaspoon Ghee
1/2 teaspoon Turmeric Powder
3 cups Water
Salt to taste

How to make Parippu Curry

  • Saute the lentils in a pan.
  • Wash the lentils in plain water.
  • Boil the water and add the washed lentils and turmeric powder.
  • Reduce the flame and when the lentil is cooked well, add salt to taste and ghee
  • Stir well and remove from fire.

10.17.11

Moru Curry Recipe

Ingredients

2 tablespoon Yogurt
1/2 cup Coconut paste
1/2 teaspoon Cumin seeds
1 tablespoon Oil
A pinch Mustard seeds
1/4 teaspoon (optional) Fenugreek powder
1 tablespoon chopped Onion
1/8 teaspoon Turmeric
1/2 teaspoon Garlic
4 broken Whole red chilly
1 teaspoon Ginger
Curry leaves

How to make Moru Curry

  • Blend coconut, curd and green chillies in a blender.
  • Add 1 cup water, red chilly powder, turmeric and salt to the mixture,bring to a boil and remove from the heat.
  • Heat the oil separately. Add mustard seeds, cumin seeds, fenugreek seeds to the oil and let them splutter, then add the chopped onion, the red chillies,the garlic, the ginger and the curry leaves and season the curry with it.

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10.17.11

Pal Payasam Recipe

Ingredients

4 cups Whole Milk
1 teaspoon Ghee
3 tablespoon Sugar to taste
Pinch of Saffron
¼ cup Short/Medium Grained Rice
1-2 tablespoon Nuts (1used Almonds, Pistachios and Cashews)
4-5 Raisins
¼ teaspoon Cardamom Powder

How to make Pal Payasam

  • Heat ghee in a sauce pan
  • Add chopped nuts along with raisins in the sauce pan. Set it aside when the raisins get plump and nuts turn reddish brown.
  • Roast rice for 2-3 min in the same pan over low heat.
  • Add milk to the pan now and let it come to boil over medium-high heat. Stir it occasionally so that the milk does not stick to the bottom.
  • It is better to use a non-stick pan, to make sure that the milk does not burn.
  • Once the milk is boiled add sugar to it and stir it. Reduce the heat to medium and cook until the milk has reduced to half.
  • Once the rice gets cooked and becomes soft and when the milk becomes half, the Payasam is done.
  • Add the rest of the ingredients and stir gently till the ingredients combine and then serve it garnished with the remaining nuts.

10.17.11

Wheat Payasam Recipe

Ingredients

250 grams Broken Wheat
10 grams Raisins
500 grams Jaggery
10 grams Cashew Nuts
3 tablespoon Ghee
5 grams Cardamom
2 Coconut
10 grams Dry ginger powder
10 grams Cumin Powder

How to make Wheat Payasam

  • Grate the coconut. Add 1/2 glass warm water to the grated coconut. Extract the first coconut milk by filtering the mixture of coconut and water.
  • Extract the second milk by adding 1 1/2 glass warm water. Repeat the process to extract the third milk.
  • Saute broken wheat lightly in one teaspoon ghee.
  • Cook the brown wheat in 1 1/2 liters of water.
  • Add the third milk and the second milk to the wheat and bring to a boil.
  • Let the mixture thicken to a semi solid consistency then add powdered jaggery.
  • Finally add the first milk and simmer it for a while.
  • Season it with fried nut, raisins, powdered cardamom, ginger and cumin.
  • Stir well and remove from fire immediately.

10.17.11

Mango Pulissery Recipe

Ingredients

Mango, ripe
2 teaspoon Ginger
3 tablespoon Onion, finely chopped
4 tablespoon Curd
1/2 teaspoon Turmeric powder
1 Cup coconut, grated
5 Dry chillies
2 teaspoon Mustard
3 teaspoon Oil
Water as required
4 to 5 Curry leaves
Salt to taste

How to make Mango Pulissery

 

  • Slice the mangoes into medium size pieces.
  • Add onions, ginger, turmeric powder and salt to the mangoes and boil it till the mangoes are completely cooked.
  • Grind the grated coconut and curd together.
  • Combine it with the cooked mangoes.
  • Take a pan and heat oil in it, add mustard, dry chillies and curry leaves to it.
  • Add the mango mixture to the pan and simmer for about 30 seconds.
  • Mango Pulissery is ready to serve.

10.17.11

Koottu Curry Recipe

Ingredients

1/2 cup Bengal gram  Dal
1/2 cup Inner flesh of drum stick
2 tablespoon White gram dal
1/2 cup Grated coconut
1/4 teaspoon Turmeric powder
1/4kg (all together) Pumpkin, snake gourd, Long runner beans, yam, cucumber
1/4 cup Coconut oil
3 Dried red chillies
3 Green chillies
Salt to taste
2 sprig Curry leaves
1 teaspoon Mustard
1 tablespoon Ghee

How to make Koottu Curry

 

  • Grind 1/2cup grated coconut with turmeric powder and green chillies into a fine paste..
  • Pressure cook the bengal gram dal with salt and water to a thick gravy
  • Clean and cut the vegetables into small pieces. Boil the vegetables by steaming.
  • Heat oil and season mustard, white gram dal, dried red chillies and curry leaves.
  • Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal to it and simmer it on low heat
  • Heat 1tablespoon ghee and fry the 1/4cup grated coconut in it till golden brown. Season the koottucurry with it and mix well.

10.17.11

Erissery Recipe

Ingredients

2 cups Ripe Pumpkin (sliced into pieces )
2 Dried chilli
1/2 cup Red oriental bean
To be Ground in paste
1 cup Coconut milk
2 springs Curry leaves
2 teaspoon Oil
1/2 teaspoon Turmeric powder
1 teaspoon Mustard
2 Garlic pods
Water
Salt to taste
1/2 teaspoon Cumin
1 cup Grated Coconut
1 Small onions
2 or 3 Green chilli

How to make Erissery

  • Soak beans overnight.
  • Cook pumpkin with beans after adding enough water and salt
  • Put the grounded paste to the pumpkin, boil for sometime and keep aside.
  • Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry and stir well
  • Yummy erussery is ready to be served.

10.17.11

Sambar Recipe

Ingredients

1 cup Toovar Dal
1/ 4 cup Coconut (grated)
1 Onion (chopped)
3 Red chilies
1 teaspoon Mustard Seeds
1 Green Pepper (cut into pieces)
2 teaspoon Channa dal
1 Tomato (chopped)
1 teaspoon Tamarind Paste
1 Pinch hing
Coriander leaves
3 teaspoon Dhania seeds
Pinch of turmeric Powder
3 teaspoon Salt

How to make Sambar

  • Wash toovar dal and boil it with 3 cups of water.
  • Fry chana dal, hing, dhania seeds and red chilies for few minutes.
  • Add grated coconut and fry again.
  • Grind the mixture with sufficient water.
  • Heat oil in a frying pan and fry green peppers.
  • Boil vegetables, tomatoes, tamarind paste, turmeric and salt in water.
  • Add to it the mixture of third step and cook again for 5 minutes.
  • Add boiled dal to it and again boil it.
  • Meanwhile fry the mustard seeds and onions.
  • Add the above contents along with coriander leaves to the mixture and mix well.
  • Sambar is ready to serve.