Dates Pickle

DATES PICKLE 

Ingredients
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
Salt

 

Fresh Dates

Preparation

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.

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Green peas curry

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

Mathanga Erushery മത്തങ്ങ എരിശ്ശേരി (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 this 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.  

Vazhakka thoran (Raw Kerala banana thoran)

Ingradients

Vazhakkaya ( Raw banana) - 2 Nos

Onion - 1 big chopped

Green chilli- 4 Nos

Grated coconut- 1 cup

Mustard seed- 1 tea spoon

Curry leaf

Coconut oil

Preparation

slighty remove skin of row banana and cut it in to small square pieces. Wash sliced banana in water 3 or 4 times. Splutter mustard seeds, add curry leaf to it and fry. Mix together cut banana, green chillies, grated coconut and chopped onion.  Add this mixture to the pan with mustard seeds with 1/4 cup of water  and cook it in low flame for 10 min. Occationaly saute it to avoid sticking on the bottom of pan. Once it get cooked stop flame and serve hot.

Vanpayar thoran ( Red cow peas)

Ingradients

Vanpayar (Red cow peas)- 2 cups

Grated coconut - 1 cup

Shallots ( small onion)-5 nos

Garlic- 2 pods

Green chilli- 4 nos

Turmeric powder - 1tea spoon

Preparation

Cook vanpayar in cooker with salt and water for 10 minutes (3 vistles) and keep it aside.

Grind together grated coconut, shallots, garlic , green chilli & turmeric powder,

Heat oil in a pan, splutter mustard seeds, add curry leaf, chopped shallots and saute well. Add cooked vanpayar and grinded coconut mix to it and mix well. Close lid and keep the mix in low flame for 2 minutes. Mix all together and serve hot.



Cheera thoran ( Red Spinach)

Red Spinach ( Chuvanna Cheera)

Ingradients

Cheera ( Spinach red) - 1bunch

Shallots ( Small onion) - 5 Nos:

Garlic- 2 pods

Green Chilli- 3 Nos

Turmeric powder- 1/2 tea spoon

Grated coconut-1 cup

Mustard seeds- 1 tea spoon

Coconut oil or Sunflower oil- 1 table spoon

Curry leaf- 6-7 leaf

Preparation

Grind  green chilly, shallot & garlic in a dry mixer without adding water. Add grated coconut , turmeric powder & salt  to it and grind together ( Just to get it crushed. Dont grind more). Mix sliced spinach and the grinded mixure and keep it aside.

Heat oil in a pan, Splutter mastard seeds, add curry leaf to it and fry. Add  spinach to it, mix well and cook it in low flame with closed lid for 5 min.

After 5 minutes saute the mix until it get little dried and cooked.

Cheera thoran is now ready to serve.

White Kadala Curry (Chana / white chickpeas curry)

Kadala / Chana/ White chickpeas- 2 cup

Onion- 2 big

Shallots ( small onion)- 6 nos

Garlic big- 2 pods

Corriandor powder- 1/2 tea spoon

Red chilli powder- 1 tea spoon

turmeric powder- 1/4 tea spoon

Meat masala- 1/4 tea spoon

curry leaf

Oil- 1 table spoon

Sliced coconut- 1 table spoon

Mustard seed- 1 tea spoon

Tomato - 1 big

Preparation

Cook kadala ( chickpeas) in a pressure cooker for 10 minutes with enough water, pinch of turmeric powder and salt.Make sure that it become soft enough for eating.

Heat oil in a pan, splutter mustard seeds, add curry leaf and add sliced coconut to it and saute well until coconut become slight yellow. Then add chopped ginger to it and saute well. Then add chopped shallots and saute well. Then add sliced onion,  saute well until onion become slight brown. Green chillies to be added in the mean time while sauting and garlic should be added just before onion reach its proper sauting level. Then add chopped tomatos to it and saute well until tomato become paste. Then add turmeric, corriandor and chilli powder to it. Also add meat masala and mix well with the onion in pan. Add salt for taste. Then add little hot water to make it paste. Now add cooked chickpeas along with cooked water to it and mix all together.Add more water if more loose curry is required. But dont forget to add salt in proportion. Increase flame and keep it in stove for 10 minutes more to attain its correct taste. Kadala curry is ready to serve now.



Kovakka Mezhukkuvaratty (tendli fry)

Tendli

 

Ingradients

Kovakkaya (tendli) - 3 cup - sliced as shown in above picture

Shallots (small onion)-1/2 cup

Coconut sliced into small pieces - 2 table spoon

Chilli powder- 1 teaspoon

Turmeric powder- 1/2 teaspoon

Mustard seeds

Curry leaves

Preparation

Marinate sliced kovakka with salt and turmeric powder and keep it aside.

Heat oil in a pan, splutter mustard seeds and fry curry leaves in it.Add sliced coconut to it and saute well until it become golden coulour. Add sliced shallots to it and saute well until it become trasparant. Add marinated kovakka to it mix well and saute continuesly until it become golden colour  (same colour as shown in firt picture). The dish is now ready to eat. Can be used as side dish for boiled rice. 



Avial Kerala Style ( Mixed Vegetable)

Ingradients

Potato-1

Onion-1

Drum stick-1

Bringal-1

Beans-5

Tomato-1

Carrot-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



Preparation

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.

Moru Kachiyadu

Ingradients

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

Preparation

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.

Aloo Palak ( Potato Spinach Curry)

Aloo Palak

Ingredients

Spinach( palak cheera) - 1 bunch
Onion- 1 big
Potato- 2
Green chilli- 2
Garlic- 4 pods
Ginger- 1/2 inch
Shallot- 2
Mastard seed- 1 tsp
Cumin- 1 pinch(very little)
Chilli powder- 1/2 tsp
Corriandor powder- 1/2 tsp
Garam masala- 1/4 tsp
Turmeric period - 1/2 tsp
Oil- 2 tsp
Salt for taste

Preparation

Wash the palak leaves and drain it well then cut into pieces.
Add 1 tsp oil in a pan heat it add sliced (small cubes) ginger
Add garlic after sauting ginger and continue sauting for 1 minute.
Add onion in to it and saute it until it turn slight brown.
Add cut spinach to it and cook it in low flame. Once it is cooked, keep this mix aside to cool well.
Cook cut potato in a pan of water with little salt and turmeric powder.
Once cooked spinach gets cool, grind it in a mixer until it become thick paste.
Splutter mustard seed and add shallots to it and saut well. Add chilli powder, corriandor powder and little meat masala salt and saute for little time. Add grind paste of spinach and cooked potato and mix well. heat it until it boil. Turn off flame and keep it little time in closed lid and then serve.