Tuesday, October 21, 2014

Nellikka Achar (Gooseberry Pickle / Amla Pickle)

Nellikka Achar / Amla Pickle/ Goose berry pickle

Fresh Nellikka / Goose berry

Nellikka / Gooseberry- 1/2 kg
Ginger- 1 Inch piece finely chopped
Garlic- 1 bulb chopped
Fenugreek powder( Uluva)- 1/2 tea spoon
Mustard seed- 2 tea spoon
Red chilli powder- 3 table spoon
Turmeric powder- 1/4 table spoon
Gingelly oil (Nallenna)- 4-5 table spoon
Vinegar- 1 table spoon
Curry leaves

Cook Nellikka in a pot of water with 2 table spoon salt for 5 minutes. Make sure that it is not over cooked. Drain out water and keep the cooked Nellikka aside.
Heat oil in a pan, splutter mustard seed, add curry leaf and then ginger. Saute ginger until it turns slight brown and then add garlic to it. Don't let garlic to change colour, reduce flame to the lowest and add fenugreek powder, turmeric powder and then chilli powder, Mix all together and then add vinegar to the mix .Add cooked Nellikka( gooseberry) to it. Remove seeds of nellikka if required. Mix all together for 2 minutes and switch off the flame. The pickle is ready, Keep pickle  in a  closed dry container after getting cooled for long life.


Saturday, August 23, 2014

Chicken Varutharachadu

Chicken – 1 kg
Onion- 2 Big
Ginger- 1 table spoon
Garlic- 1 table spoon
Turmeric powder-3/4 tbl spoon
Coriander powder- 2 ½ tbl spoon
Chilly powder- 2 ¾ tbl spoon
Pepper powder- 1 tbl spoon
Grated coconut- 1 cup
Mustard seed- 1 tea spoon
Coconut oil
Curry leaf

Cut chicken into small pieces and marinate it with salt, ½  tbl spoon turmeric powder & 1 tbl spoon chill powder and keep it aside for 1 hour. In a pan fry  grated coconut until it turn golden brown color and then add ¼ tbl spoon turmeric powder, 2 ½  tbl spoon  coriander powder & 1¾  tbl spoon chilly powder, salt and sauté well in low flame. Keep it aside for cooling and then grind it to make a thick paste.

Heat oil in a pan splutter mustard seeds, add curry leaf and then ginger and sauté well. Add then chopped onion , add some salt and sauté well until it turns translucent. Add chopped garlic to it and sauté well for 1min more. Add pepper powder to it and then add marinated chicken and grinded coconut paste. Mix all together and add some water to the mixture and cook well until done. Suitable for eating with chappathi / porotta or with rice.

Sunday, August 10, 2014

Dates Pickle


Fresh dates as shown in picture- 30 Nos.
Lemon small- 10 Nos
Garlic- 1 big full.
Ginger- 1 inch big piece
Chili powder- 3 and 1/2 table spoon
Turmeric powder- 1/2 tea spoon
Fenugreek powder- 1/2 tea spoon
Mustard seeds
Vinegar- 3 table spoon
Gingerly Oil- 3-4 table spoon


Fresh Dates

Remove seed from dates and slice one date in long direction to 4 pieces. Marinate the dates with salt and keep aside for 4 hours.
Steam lemon in a vessel for 3 minutes. Make sure that lemon didn't get broken. Take it out of vessel, keep for cooling and then clean the surface of lemon with a white cotton cloth. Cut this cleaned  lemon into 6 pieces and keep it aside.
Heat oil in a pan splutter  mustard seeds. Add chopped ginger and sliced garlic to it and saute well. Lower the flame to the least and then add turmeric, chili and fenugreek powder to it and mix well. Add salt for taste.
Add vinegar to this masala and mix well. Add dates and lemon to this masala and mix all together.
Switch off the flame and keep it aside for cooling. Pickle is ready now. Transfer the pickle to a dry container, close lip properly and keep for one week before using.


Green peas curry

Soon you can expect the simple method of preparing greenpeas curry in kerala style..

Egg Puff ( Comming soon)...

Egg puff preparation in an easy way..Comming soon...

Tuesday, January 14, 2014

Cauliflower Potato curry


Cauliflower- half kg
Potato- 1 big
Onion- 1 big
Ginger- a small piece
Garlic- 2 pods
Green chilly- 3 Nos
Chilly powder- 1 and 1/2 teaspoon
Coriander powder- 1 and 1/2 teaspoon
Turmeric powder- 1/4 tea spoon
Cardamom - 2 nos
Cumin seed- 1/2 teaspoon
Pepper powder- 1/2 teaspoon
Mustard seeds
Curry leaf
Coconut oil

Heat oil in a pan, add mustard seeds and curry leaf. Add sliced onion, chopped ginger , garlic and green chilly to the pan and saute well until its done, then add sliced tomato and saute well until it become creme.  Add then chill, coriander and turmeric powder to it and saute well. Add then  sliced cauliflower and potato to it and mix with the gravy well. Add enough salt for taste. Add then boiled water to make  enough gravy and mix all together well. Close pan with lid and keep it in medium flame to cook for 10 min. Add powdered cardamom and cumin seed to it and cook again for 5 min. Serve hot along with rice or chappathy. Add coriander leaf at the end if you like that flavor.