Wednesday, April 25, 2012

Cherupayar thoran (green gram)


Green gram - 2 cup
Grated coconut- 1 cup
Shallots - 5
Garlic-1 pod
Green chilli- 3
Dried red chillie- 1
Turmeric powder- 1/4 tea spoon
Pepper powder- 1 teaspoon
Curry leaf
Mustard seeds- 1 table spoon

Cook green gram in a cooker with salte for taste for 5 min (3 vistle) and allow to drain out excess water from that.
Grind grated coconut, shallots, garlic, green chilli, turmeric powder & chilli powder in a grider without adding water(make sure its not get over grinded) and keep it aside.
Heat oil in a pan,Splutter mustard seed and fry curry leaf and add the grinded mix to that and saute itlittle time. Then add cooked green gram to it and mix all together. Close lid and cook it for 2 minutes.Mix again and serve it hot with rice.

Friday, April 20, 2012

Chemmin Chammandhi ( Spicy Dried shrimps with coconut )

Dried shrimps (unakka chemmin)- 1 cup
Coconut grated - 1 cup
Shallots - 5-6 Nos
Dried red chilly- 5-6 Nos
Curry leaf
Coconut oil

Clean dried shrimps well. Fry it in a pan with 1 table spoon coconut oil(oil optional),after some time add dry chillies,and curry leaves in to it saute together well till it becomes crispy. Then crush the fried items with coconut, shallots and enough salt.
Good combination with steamed rice.

Thursday, April 19, 2012

Avial Kerala Style ( Mixed Vegetable)


Drum stick-1
Green chilli-4
Green banana-1
Cucumber- one small piece
Grated cocunut-1 cup
shallot- 4 pods
curd- 2 table spoon
coconut oil
curry leaf

Cut all vegitables into small pieces and cook it with little water and curry leaf, pinch of turmeric powder, salt in a pan for 10 min. Grind coconut, shallots and garlic with pinch of turmeric powder and little cumin seeds in a mixer and add to the cooked vegitables in pan. Mix well and keep in low flame for 2 minutes. Then add curd and mix again. At the end before taking off from flame, add coconut oil and and serve with rice as side dish.

Friday, April 13, 2012

Beef Curry


Beef - 1kg ( sliced in to square pieces)
Shallots- 6 Nos ( Sliced)
Garlic- 4 pods ( Sliced in to thin long pieces)
Ginger- 1/2 ich (Sliced into thin long pieces)
Onion-2 ( Sliced into thin pieces)
Cocunut- sliced in to thin pieces- 1/2 cup
Turmeric powder- 3/4 table spoon
Chilli powder- 1/2 table sppon
Corriandor  powder- 1/2 table spoon
Meat masala- 1 &1/2 table spoon
Garam Masala- 1/2 teaspoon
Tomato - 1
Mustard seed- 1 teaspoon
Curry leaf


Mix well the washed beef, shallots, garlic, ginger, turmeric powder( 1/4 tea spoon),salt & 1/2 table spoon meat masala in a cooker. (Add little water only if water from meat drained out already). Close lid and keep in  medium flame  for 6min and keep it aside.

Heat oil in pan, splutter mustard seed, add curry leaf , sliced coconut and saute until cocunut become golden colour. Add sliced onion saute in medium flame then close lid and keep for 2 min in small flame. Saute again until onion gets slight golden colour. Add meat masala ( 1 table spoon), corriandor powder ( 1/2 table spoon), turmeric powder(1/4 table spoon), chilly powder, garam masala and mix well and saute in low frame for 1min.

Make tomato paste  by saute tomato with little oil in a pan until it get good paste.

Mix Part-1, Part-2, Part-3  and cook well in a cooker ( until 4 vistle)
Open lid after cooker pressure come down . 
Heat oil in a pan splutter mustard seed, add little curry leaf and transfer the cooked beef to pan. Saute it in medium flame to make the gravy to the required consistancy. Serve  hot with chappathi.

Thakkali Curry (Tomato curry)


Tomato- 1 (sliced in to small piece)
Green chilli-2
Onion- 1sliced in to small piece
Coconut grated- 1 cup
Shallots- 2
Mustard seed- 1 tablespoon
Curry leaf
Turmeric powder-1/2 teaspoon
Chilli poder- 1 teaspoon


Splutter mustard seed, add curry leaves to it, then add onion  to it and saute well until transparent, add splitted green chillies too and saute well. Then add turmeric powder & chilli powder & salte for taste and saute for little time in low flame. Then add tomato pieces to it and saute for little time to change its fressness. Pour 2 cup water or enough water to boil the things. Cook it for 10 min in medium flame. Mean time grind well the grated cocunut , shallots, 1 cup water & pinch of turmeric powder in a mixer and keep it aside. Once the tomato gets cooked, add the grinded mixer to it and mix well. Cook in low flame for 2 minutes and serve hot with Rice or chappathi.

Saturday, April 07, 2012

Moru Kachiyadu


Yogurt - 2 cup
Water-1 cup
Shallots - 5 nos
Green chilli- 3 nos
Ginger- 1 small piece
Garlic- 1 pod
Curry leaf
Cumin seed-1 pinch
Mustard seeds- 1 tea spoon
Coconut oil- 1table spoon
Red chilly pdr-1/4 tea spoon
Turmeric pdr-1/2 tea spoon
Red chilly- 1
Fenugreek seed- 1 pinch


Heat oil in a pan, splutter fenugreek , cumin seed & mustard seed and then add ginger ,garlic, shallots ,green chilly, red chilly (2 split lenthwise) & curry leaves & saute it verywell then add turmeric powder, chilly powder. Stir it.Put stove to low flame then pour diluted yogurt(2cup yogurt +1 cup water) into it & stir it continously till vapour starts to come. Then off the flame.

Tuesday, April 03, 2012

Achinga Mezhukkuvaratty ( String beans)


Achinga payar ( Sting beans) -1 bunch
Shallots - 10 nos (
Coconut Slices - 1/2 cup
Green chilly -4 nos
Oil -1 table spoon
Curry leaves -1 sprig
Mustard seed -1 teaspoon


Cut stirng beans into 1 inch pieces mix with some salt and green chillies and keep it aside.Take a pan to flame pour oil into it, splutter mustard, add curry leaves then sliced coconut pieces to it and saute well till coconut become slight golden colour. Then add sliced shallots ( cut length wise) & saute it for a while. Add sliced string beans to it,add 2 table spoon of water and mix it well  .Then bring all the mixture towrds the centre of the pan and close with a lid and cook in low flame for 10 min. Then saute it for little time to get the beans get little dried up and shrink.Dish ready!!!!