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Sunday, July 22, 2012

Vazhakka payar thoran (Raw banana with red gram)


Ingredients
Raw Banana- 3 Nos
Vanpayar/ Red cowpeas/ Red gram- 1cup
Shallots- 4 Nos
Green chilies- 4Nos
Grated coconut- 1 cup
Turmeric powder- ¼ tea spoon
Cumin seed- 1 pinch
For seasoning
Mustard seeds, curry leaf, dry red chilly & coconut oil
Preparation
Peel of banana skin and cut it into square pieces. Wash it with water and keep it immersed in water until it take for cooking. Cook vanpayar ( Red cowpeas) in cooker with enough water and salt for 10 min or wait for 3-4 whistles from pressure cooker. Drain off water and keep it aside. Cook banana in a pan with pinch of turmeric powder, salt, curry leaf and  enough  water to immerse it. Once banana become soft, drain off excess water.  Grind together coconut, shallots, garlic, green chilly & cumin seed in a grinder. Make sure not grind too much. Mix together cooked vanpayar, raw banana & grinded coconut mix. Keep the mixture in a pan and heat it for 2 min.
Seasoning
Heat oil in a pan, splutter mustard seed, sauté well shallots & curry leaf until shallots get crispy. Add this to the banana vanpayar mix. Now the delicious thoran is ready to serve.


Kovakka thoran (Tendli with coconut)



Ingredients
Kovakka ( Tendli)- Cut into small square pieces- 2 cup
Grated coconut- 1 cup
Chuvannulli (Shallots )- 6-7 pods ( skin removed and cut into 4 pieces)
Green chilli-  2 Nos
Turmeric powder- ¼ tea spoon
Garlic- 1pod
Mustard seed
Coconut oil
Curry leaf


Preparation
Wash and cut kovakka into square pieces. Heat oil in a pan, splutter mustard seeds, add curry leaf and then add cut shallots to it. Saute  it until it shallots become transparent. The add grated coconut to it. Add turmeric powder, salt and green chilies to it. Mix all together for 10 seconds. Then add kovakka ( Tendli)and 1 table spoon water  to it and mix well. Keep this mix heaped at the centre of pan and allow it to cook for 2 min. Keep the pan closed with a lid while cooking. Mix it again after 2 min and heap it and allow to cook for some more minutes. Make sure flame is not high. Saute it and heap it consecutively for 3 -4 times until it get cooked and dried as shown in the picture. Serve it as a side dish for rice.



Friday, July 06, 2012

Egg Fried Rice - Kerala Style




Ingradients
Biriyani rice/ Basmathi rice - 2 cup
Carrot- 2 Nos
Beans- 12 Nos
Onion- 3 Nos
Spring Onion- 3-4 leaf
Nuts- 100 gm
Raisin / Dried Grapes /kismis- 100gm
Ghee- 4 table spoon
Egg-2 Nos
Corriandor leaf- 5-6 leaf
Salt
Oil
Corriandor leaf & Spring onion

Carrot cut in to square pieces





Preparation

Boil 4 cup water in a big vessel and add rice to it boil. Add some pieces of cinnamon and 2 cardamom and 2 cloves along with rice and boil it until rice cook. Keep on observing to avoid rice get over cooked. Add the juice of one lemon to it before removing from flame to avoid sticking of rice between each other. After remove vessel from flame and drain out excess water. Spread rice in a flat surface over a cloth to avoid over cooking in its own steam.
Fry cashew nuts, kissmis in a frying pan with little ghee.
Also fry onion with oil  in a pan until it become brown and keep it aside.
Cook carrot and beans in a pressure cooker for 3 minutes and then fry it with little ghee in a frying nonstick pan.
Heat oil in a frying pan and scramble properly 2 egg white and yellow together with some salt and little pepper powder.
Also make ready chopped spring onion and corriandor leaf.
Take a deep pan and make it hot, put 1 teaspoon ghee to it and spread completely on the bottom of the pan.
Then add cooked rice to it as fist layer.
Then add the fried, beans, carrot, egg, corriandor leaf, spring onion, fried cashew and dried grapes to make it as the second layer.
 Again add cooked rice as the third layer. Like wise repeat the two layers until complete rice used.
Then keep the pan in medium flame for 2 minutes with closed lid. Then take out of flame,mix all together and serve hot. Delicious fried rice is ready.
















Mathanga Erushery (Pumpkin & red gram with coconut curry)




Ingradients
Mathanga/ Pumpkin- 250 gm
Vanpayar ( Red gram)- 100 gm
Coconut grated- 1 cup
Green chilli- 4 nos
Cumin seeds- 1 pinch
Shallots- 6 pieces
Turmeric powder- 1/2 teaspoon
Sliced coconut- 2 tablespoon
Coconut oil- 1 tablespoon
Mustard seed, Curry leaf, dried chilli & salt

Preparation
Cook vanpayar/ redgram in a pressure cooker with enough waterand salt. Cook pumpkin cut into square pieces in a pan with one cup water. Grind together grated coconut, green chilli, cumin seed, shallots and salt in a grinter. Add together cooked vanpayar, pumpkin and thid grinted mixture in a pan , mix well. Add enough water to make the curry little loose and boil for 5 minutes. Heat oil in a pan, splutter mustard seeds, add curry leaf, sliced coconut, dried chilli. Fry it and add to the cooked curry. Mathanga erussery is ready to serve now.