Wednesday, March 30, 2011

Kuzhi Appam [Unni Appam or Karolappm] Recipe


Unni appam or Kuzhi appam is a traditional sweet recipe of Kerala. It contains the  mixture of raw rice batter, jaggery, banana, coconut piece sand cardamom powder. Kuzhi appam is similar to  Kanam Krok made in Thailand. 

Ingredients of Kuzhi Appam

Raw rice – 1 cup
Jaggery – 1 cup
Coconut – ½ cup [sliced and cut into small pieces]
Banana [pazham] – 1
Cardamom – 6 [powdered]
Salt – 1 pinch
Oil for deep frying

Method of the Preparation of Kuzhi Appam

Soak the rice for 3 hours and grind in a mixer grinder to the consistency of dosa batter. Add banana and Jaggery and grind again.
Mix the cardamom powder and fried coconut pieces.
Heat the appakuzhi [appa Kara] and pour oil in each portion until it is half full and then heat it.
After oil is heated pour a small amount of this batter into the oil in each portion.
Turn over with the help of a ladle or a stick and cook until the Appams are fried well and become golden brown on both sides
Unni Appam is ready to serve. 

Monday, March 28, 2011

Vellarikka Pachadi [Cucumber Pachadi] Vishu Recipe

Vellarikka


Vellarikka [cucumber Pachadi is a simple traditional recipe of Kerala. Vellarikka is kept for Vishu Kani and Pachadi is made for sadya [feast]. It is mostly available at the spring season of Kerala. Pachadi is prepared from the vegetables, such as pine apple, ladies finger. This dish will be seasoned red chillies, mustard seeds and curry leaves in coconut oil. Learn how to prepare Pachadi in this easy way.

Ingredients for Vellarikka Pachadi

Vellarikka [Cucumber] – 250 gms
Coconut – 1 cup [grated]
Green chillies – 4
Mustard seeds – 2 tsp
Salt to taste
Curd –1 cup
Dry Red chillies – 2[split into 2]
Curry leaves – 1 strand

Method of the Preparation of Vellarikka Pachadi

Peel and cut the vellarikka in to small pieces .Add little water and salt. 
Cover the pan and cook for 5 -- 7 minutes.
 Coarsely grind the coconut with green chillies and 1 tsp of mustard seeds.
Add the coconut paste into the cooked cucumber and mix.  You can add little water if you need.
Cook on low flame for 2 minutes.
Heat oil in a pan and splutter the dry red chillies, remaining mustard seeds and curry leaves .
Add the seasoning over the cucumber mixture.
Remove from the flame and add the blended curd and mix.
Vellarikka Pachadi is ready to serve.

Sunday, March 27, 2011

Chakka Varuthathu Jack Fruit Chips Vishu Recipe

Chakka Varuthathu [Jack Fruit Chips]

Chakka varuthathu an authentic chips of Kerala. Fry the raw chakka in coconut oil, it is very delicious. Learn how to fry the Jackfruit chips in this Vishu.

Ingredients for Chakka Varuthathu

Raw Jack Fruit -- 1 [medium sized]
Salt to Taste
Oil for deep frying

Method of Preparing Chakka Varuthathu

Peel and remove the white strips and seeds from the jackfruit. Now cut each segment into strips of medium thickness and keep aside.
Heat oil in large thick bottomed pan [uruli], when the oil is hot reduces the flame and drop in handful of jackfruit strips. Stir immediately and make sure that they don’t stick together.
Mix the salt in little water, just enough water to cover the salt. Keep it aside.
When strips are ¾ th cooked, completely reduce the flame and carefully pour in some of the salt water.
Let it cook for some more time, until it becomes golden brown and crisp.
Drain on to a colander to remove excess water. Allow to cool and store in air tight container.

Friday, March 25, 2011

Sambar Vishu Recipe

sambar
Sambar is a authentic recipe of Kerala, The preparation of Sambar has different taste in different regions. Learn how to make traditional sambar  of Kerala. It is  a popular recipe of South India. In every feast[sadya] sambar is a Common dish. The style of prepartion is different in every district of Kerala. Masala is also slightly different.

Ingredients for Vishu Sambar

Tuvar dal [yellow split peas] -- 100 gms
Ladies finger [vendakka] –8 [cut into length wise]
Tomatoes –2 [cut into pieces]
Onion –1[ cut into pieces] 
Drum sticks [muringaka] –2 [cut into length wise]
Turmeric Poweder –1/4 tsp
Tamarind extract – 1 tbsp
Salt to taste

For Sambar Masala

Coconut --1/2 cup[grated]
Coriander seeds – 2 tbsp
Red chillies – 4
Fenugreek seeds – ½ tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Asafoetida – ¼ tsp
Curry leaves –3
Oil – 1 tbsp

For the seasoning

Dried Red Chillies –2 [split into2]
Mustard seeds –1 tsp
Curry leaves – 1 strand

Method of Preparing Sambar
Cook the tuar dal in a pressure cooker until it becomes soft. Keep aside.
Heat 2 tsp of oil and fry the ladies finger until it becomes non sticky. Keep aside
Boil the drum sticks, tomatoes and onion by adding turmeric powder and salt for 10 minutes.
Add the fried ladies finger pieces and the tamarind juice into the cooked vegetables and cook again.
Heat 2 tsp of oil in a pan and fry the coconut, coriander seeds, asafetida, fenugreek seeds, dried red chillies, urad dal. Chana dal and curry leaves until masala become golden brown.
Grind the fried masala in to a fine paste in a mixer grinder by adding little water.
Add the paste into the   boiled vegetables and boil for 5-7 minutes and remove from the flame.
Heat 2 tsp of oil in a pan and add dried red chillies, mustard seeds and curry leaves and fry for 2 minutes and add to the Sambar.

Thursday, March 24, 2011

Idichu Pizhinja Payasam Vishu Recipe


Idichu Pizhinja Payasam is a authentic recipe of Kerala. It is very delicious. The combination of jaggery and coconut milk is fantastic. Its ingredients are easily avilable at every Malayali home.It is a Traditional recipe of Kerala. Learn how to make Idichu Pzhinja Payasam in this easy way.

Ingredients for Idichu Pizhinja Payasam

Raw rice – 1 cup
Coconut – 3 cups [grated]
Jaggery – 1 ½ cups
Sugar – 2 tsp
Ghee – 2 tsp
Fried coconut pieces
Cardamom powder – ½ tsp

Method of Preparing Idichu Pizhinja Payasam

Extract the 1st milk from the coconut without adding water.
Extract the 2nd milk from the coconut by adding little warm water.
Extract the 3rd milk from the coconut by adding more water.
Wash and cook the rice in 3rd milk in a thick bottomed vessel until the rice become soft.
Melt the Jaggery in ½ cup of water, strain it to remove the sand particles and other impurities.
Add the Jaggery syrup and boil, until the rice and Jaggery syrup are well blended. Keep stirring.
Add the 2nd milk and ghee and boil until the payasam start thickening. Remove from the flame and
Add the 1st milk and cardamom powder. Garnish with fried coconut pieces.
Idichu Pizhinja Payasam is ready to serve

Wednesday, March 23, 2011

Manga [Mango] Pachadi Vishu Recipe


Manga Pachadi is a popular recipe of Kerala, It is a simple recipe. Learn how to prepare Manga Pachadi. It is a easy recipe.

Ingredients for Manga Pachadi

Mango – 1[peel and cut into small pieces]
Green chillies – 3
Coconut – ½ cup [grated]
Mustard seeds – ½ tsp
Turmeric powder – 1 pinch
Salto taste

For Seasoning

Mustard seeds – ½ tsp
Curry leaves – 1 strand
Dry red chili – 1 [split into 2]
Oil – 2 tsp

Method of Mango Pachadi

Cook the raw mango with sufficient water, salt and turmeric powder.
Coarsely grind the grated coconut, green chillies and mustard seeds.  Add the ground paste into the cooked mango and cook for 5 minutes on low flame.  Remove move from the flame and keep aside.
Heat oil in a pan and add dry red chili, mustard seeds and curry leaves, when the mustard seeds are crackle put off the flame and add the seasoning into mango Pachadi,
Manga Pachadi is ready to serve.

Chakka Pradhaman [Jack Fruit Payasam] Vishu Recipe


Chakka Pradhaman is a traditional Kerala recipe, .It is a popular recipe of Vishu, because ripe chakka is easily avilable on this time. It is a delicious dessert recipe. The combination of coconut milk,jaggery and ripe Jackfruit is fantastic. Learn how to prepare Chakka Pradhman in this easy way.

Ingredients of Chakka Pradhaman

Chakka Pazham or Ripe Jack Fruit – 2 cups [clean and remove its seeds]
Jaggery – 2 cups
Coconut – 2 cups [grated]
Cardamom Powder – ½ tsp
Ghee – 2 tsp

Method of Preparing Chakka Pradhaman

Steam the jackfruit. Grind it in a mixer grinder without adding water.
Extract the milk from the coconutwithout adding water at the first time. It is thick milk, Keep it aside.
Then sprinkle little warm water and extract milk from the coconut and strained.
Then add more water in the grated coconut and extract 3rd milk and strain it.
Add the third milk into the jackfruit paste and mix well and bring to boil. Keep stirring.
Prepare Jaggery syrup and strain it.
Add Jaggery syrup to the jackfruit paste and cook till the pradhman become a thick consistency.
Add 2nd coconut milk and keep stirring. Cook for another 8—10 minutes on low flame.
Add ghee into the pradhamanm and keep stirring. Turn off the stove when the mixture starts thickening.
Finally add the 1st concentrated milk and mix well.
Add the cardamom powder.
Season with little fried coconut pieces. Chakka Pradhaman is ready.
Serve hot or chilled

Tuesday, March 22, 2011

Ada Pradhaman Vishu Recipe


Ada Pradhaman is a authentic recipe of Kerala. The combination of coconut milk and jaggery is very delicious. Now a days the instant Ada packets are avilable at market. Learn this traditional recipe of Kerala in this Vishu. 

Ingredients for Ada Pradhaman

Ada -- 200 gms
Jaggery – 750 gms
Coconut --4
Ghee – 200 gms
Raisins – 12
Cashew nuts – 10
Cardamom powder – ½ tsp

Method of Preparing Ada Pradhaman

Boil water and add Ada and cover the pan and keep aside till it becomes soft.  Strain and keep aside.
Melt jiggery by adding little water and add Ada and cook on low flame.
Take two extracts of coconut milk. Add the second extract of coconut milk and cook on low flame till it becomes thick. Stir continuously.
Remove from the fire and add the first extract milk and cardamom powder.
Heat the ghee in a pan and fry the cashew nuts and raisins and garnish the payasam
Ada Pradhaman is ready to serve.

Moru Kalan Vishu Recipe


Moru Kalan is a popular Kerala recipe. It is a simple recipe. Learn how to prepare Moru Kalan in this Vishu Festival.

Ingredients of Vishu Kalan

Raw Banana – 2
Yogurt – 1 cup
Coconut – ½ cup [grated]
Green Chilies –3
Pepper powder – ½ tsp
Turmeric powder – ¼ tsp
Cumin seeds – ½ tsp

For Seasoning

Dry red chilies –2 [split into 2]
Fenugreek seeds – ½ tsp
Mustard seeds – ½ tsp
Curry leaves – 1 strand

Method of Preparing Moru Kalan

Cut raw banana into square pieces and add 1 pinch turmeric powder and wash.
Add sufficient water and ½ tsp turmeric powder and salt. Bring to boil for 10 minutes on low flame.
Grind grated coconut, cumin seeds, pepper powder and green chilies to make a fine paste.
Blend the yogurt well and add to the cooked banana and cook on low flame for 2 minutes.
Add coconut paste and cook 5 minutes and remove from the flame.
Heat oil and add red chilies, fenugreek seeds, mustard seeds. When crackle the mustard seeds add the curry leaves and add to the kalan.
Moru Kalan is ready to serve. Serve hot with rice.

Sunday, March 20, 2011

Chakka [Jack Fruit] Puzhukku Vishu Recipe


Chakka puzhukku  is a popular Kerala recipe, mostly prepare on Vishu sadya. Learn how to prepare Chakka Puzhukku

Ingredients for Chakka Puzhukku

Chakka [jack fruit] – 500 gms [peel and cut into square pieces]
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Cumin seeds --- ½ tsp
Coconut – ½ cup [grated]
Salt to taste
Curry leaves – 2 strands
Coconut Oil – 1 tbsp

Method of preparing chakka [jack fruit] puzhukku

Boil the chakka pieces in sufficient water with turmeric powder, red chilli powder and salt, till the Chakka pieces become soft.
Coarsely grind the grated coconut and cumin seeds in a mixer grinder.
Add the coconut paste into the cooked Chakka and mix. Cook another 5 minutes on low flame.
Remove from the flame and add coconut oil.
Garnish with curry leaves and serve,  

Thursday, March 17, 2011

Chakka [jackfruit] Thoren Vishu Recipe


Chakka thoren is very popular recipe of Kerala. In this  Vishu  season chakka is easily avilable. It is very tasty. Learn how to make chakka thoren in easy way.

Ingredients for Chakka Thoren

Tender Jackfruit – 1 [peel and cut into small pieces]
Dry red chilies – 2[cut into 2]
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Green chilies – 3
Grated coconut – 1 cup
Curry leaves – 1 string
Oil – 1 tbsp
Salt to taste

Method of the preparation of Chakka Thoren

Steam the jackfruit pieces in a steamer for 5 minutes.
Cool and coarsely grind in a mixer grinder without adding water.
Heat oil in a pan and add dry chilies, urad dal, chana dal, mustard seeds and curry leaves and fry for 2 minutes.
Add powdered jack fruit and salt. Mix well and cover the pan with a lid. Cook for 5—10 minutes
Grind the grated coconut and green chilies coarsely and add to the Chakka thoren and mix.
Cook another 5 minutes and serve hot with rice.

Wednesday, March 16, 2011

French Beans Thoran Vishu Recipe

French beans Thoran is a popular recipe. It is a simple recipe, easy and tasty. Try and enjoy.

Ingredients for Thoran

French beans – 500 gms [chopped]
Green chilies – 4
Turmeric powder – ¼ tsp
Onion – 1
Coconut – ½ cup [grated]
Salt to taste

For Seasoning

Curry leaves – 1 string
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Dry chilies – 1 [split into 2]
Oil – 1 tbsp

Method of preparing Beans Thoran

Heat oil in a pan and add dry chilies, chana dal, urad dal, mustard seeds and curry leaves. Fry for 5 minutes and add the chopped French beans, turmeric powder and salt.
 Mix well and cover the pan with lid and cook on low flame for 10-15 minutes. Stir occasionally.
 Coarsely grind the grated coconut, green chilies and onion and add to the cooked French beans and mix. Cook for another 5 minutes.
Serve with rice.  

Thursday, March 10, 2011

Vishu Kanji – vishu special Recipe

Vishu Kanji is a popular recipe. It is known as Vishu Katta also. Learn how to prepare Vishu Kanji in this Vishu.

Ingredients for Vishu Kanji

Raw rice – 1 cup
Grated coconut – 1
Cumin seeds – 1/2   [coarsely powdered]
Salt to taste

Method of Preparing Vishu Kanji

Add 3 tbsp warm water in to the grated coconut and extract the thick milk
Grind the grated coconut in a mixer grinder by adding 1-2 cups of water. Strain the milk in a strainer, approximately 2 cups of coconut milk. Add the coarsely powdered   cumin seeds   in to the coconut milk.
Heat a thick bottomed pan, add the coconut milk and bring to boil. Wash the rice and keep aside. When the coconut milk began to boil then add the rice and salt.
Stir well and close the lid. Cook for 15 minutes on low flame. Open the lid and add the thick coconut milk and stir continuously until the rice is cooked and the mixture become thick.  When done, pour into a plate and allow to cool. Cut into pieces and serve

Pumpkin Olan-- Vishu -- Recipe



Ingredients for Olan

Green Pumpkin – 50 gms [peel and cut into cubes]
Red Gram Dal – 2 tbsp
Green Chilies – 3 [cut into pieces]
Coconut Milk – 1 cup
Coconut Oil – 1 tbsp
Curry Leaves – 2 strands
Salt to taste

Method of Preparing Pumpkin Olan

Cook the red gram dal in pressure cooker. Cook the vegetables with salt and green chilies.
Mix the cooked red gram dal and cooked vegetables. Add 1 cup coconut milk and boil, when it becomes thick, add 1/4 cup of thick coconut milk. Cook again for 2 minutes.
Remove from the fire and add coconut oil and fresh curry leaves and serve.

Olan –Vishu –special

Olan is a very simple traditional recipe of Kerala. Learn how to make Olan in this Vishu recipe.

Ingredients for Olan

Cow peas [vanpayar] – ½ cup
Kumbalanga [winter melon, petta] – 200gms
Green chilies – 4 [split into 2]
Coconut milk – 1 cup
Curry leaves – 2 strings
Coconut oil – 1 tbsp

Method of Preparing Vishu - special - Olan

Soak cow peas in water for 3-4 hours.  Pressure cook, the peas till soft. Peel the kumbalanga and cut into small slices. Add kumbalanga pieces, green chilies and salt into cooked cow peas and cook for 10 minutes on low flame.
Add coconut milk and boil 5 minutes. Remove from the heat and add coconut oil.
Garnish with fresh curry leaves

Sunday, March 6, 2011

Jack Fruit Elissery Vishu Recipe



Ingredients for Jack Fruit Elissery

Jackfruit – 2 cups [peel and cut into small pieces]
Jack Fruit seeds – 1 cup
Coconut – 1cup
Cumin seeds – 1 tsp
Chill powder – 1 tsp
Turmeric powder – ¼ tsp
Salt to taste
Mustard seeds – 1 tsp
Dry Red chilies – 2 [split into 2]
Curry leaves – 1 string

Method of Preparing Jack Fruit Elissery

Cook the jackfruit pieces with turmeric powder, chilli powder and salt by adding enough wter.  When it is well cooked, mash with a ladle
.
Grind the ½ cup grated coconut with cumin seeds by adding little water and add to the elissery.  Cook for 5 minutes and remove from the flame
.
Heat oil in a pan and add dry chillies, mustard seeds, and curry leaves. Fry for 2 minutes and add the remaining grated coconut and fry till the coconut become dark brown. Then add to the jack fruit elissery. Serve hot with rice.

Mambazha Pulissery [Ripe Mango in yogurt] Vishu Recipe




Mambazha Pulissery  [Ripe Mango in yogurt] is authentic Vishu recipe.March--April is the  mambazha season of  Kerala  This is a delicious and simple sweet and sour curry. Coconut and curd are the main base of this authentic dish.Add jaggery into it, so it become sweet sour curry. This is my grandmother’s recipe. It's aroma is very attractive when we add the fried Fenugreek seeds,  mustard seeds dry red chillies,  and fresh curry leaves , my mouth is already watering.  The sweetness of ripe mango and the sour of yogurt make this curry delicious. Mango is good for health, rich in vitamin A, E, iron, antioxidants and yogurt has rich in calcium.

Ingredients for Mambazha Pulissery

Ripe Mangoes [small size] – 3
Jaggery—1 piece
Turmeric Powder – ¼ tsp
Red chili Powder – 1 tsp
Cumin Seeds – 1 tsp
Green chili – 2
Water – ½ cup
Salt to taste

Grind to Paste

Coconut – ½ cup
Cumin seeds – 1 tsp

For Seasoning

Oil – 2 tsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1 tsp
Dry red chilies – 2 [cut into 2 pieces]
Curry leaves – 1 string

Method of Preparing Mambazha Pulissery
 Peel and cut the ripe mangoes into pieces  and bring to boil with water, turmeric powder, red chili powder, green chili powder and salt.  Cook   for 10 minutes on low flame then add jaggery and cook for 2 minutes.

Grind the grated coconut, cumin seeds into fine paste and add to the mangoes. Mix and boil for 2 minutes
.
Whip yogurt and add to the mangoes and mix and stir lightly on low flame and remove from the flame and keep aside.

Heat oil in a pan and add dry chilies, fenugreek seeds, mustard seeds and curry leaves, fry for 2 minutes and Add to pulissery.
 Fenugreek seeds enhance the aroma to pulissery. Mambazha pulissery is ready.
Serve hot with rice.