Idli Soft and Fluffy

Idlis are a special preparation using fermented lentils and rice batter. A very popular food item in south India it is supposed to be very healthy. Ingredients Rice 1 cup Black gram (urad dal) 1/2 cup Boiled rice 2 tablespoons Salt 1/2 teaspoon Preparation Wash and rinse the black gram in a bowl and allow them to soak in water overnight. Wash and rinse the rice and soak it in water overnight or at least 8 hours. After 8 hours drain the water from both rice and black gram. Add the soaked black gram along with the boiled rice and … Continue reading Idli Soft and Fluffy

Tender Mango Achar

Tender Mango Achar Ingredients of Tender Mango Achar Very young tender Mangoes (before the seed inside becomes hard) 1 kgFenugreek seeds dry roasted and ground 2 tbsp.Mustard seeds ground 4 tbsp.Chilli powder 2 tbsp.Turmeric powder 1 tsp.Garlic cloves 100 grams.Garlic chopped 200 grams.Whole fenugreek seeds 2 tbsp.Salt as needed (200 gm.)Sesame oil 250 ml. Method of Preparation Wash, dry and cut the mangoes into medium sized pieces.  As the seeds are tender we can use it also. (don`t remove the seeds.Wash a jar with boiling water and allow to dry.Mix all the ingredients together and put into the jar.  Oil should float … Continue reading Tender Mango Achar

Pidiyum Kozhiyum /Rice Dumplings with Chicken curry.

Pidiyum kozhiyum is a festive dish in the christian tradition of ancient Kerala. Its origin may be tracked back to the times of the settlers from Israel or the Middle East. when we say pidiyum kozhiyum it is considered as one recipe, but it is the combination of two dishes. One a fine porridge like preparation using rice flour, coconut flesh and many a spices. The second one is the side dish prepared with chicken and spices. Pidiyum kozhiyum as I said earlier, traditional to the christian feasts and was inevitable for occasions like marriage feasts, Easter, Christmas, Baptism feast, … Continue reading Pidiyum Kozhiyum /Rice Dumplings with Chicken curry.

Okra Fry / Bhindi Fry

Ingredients Okra 250 grams Onion 2 nos Green chillies 2 nos Turmeric powder 1/4 teaspoon Salt to taste Oil 1 tablespoon Preparation Wash, clean and cut the okras into 2 cm long pieces. Chop the onions into fine slices. Slit the green chillies. Heat oil in a pan and add the onion and salt and saute for two minutes. Now add the okra pieces, green chillies and turmeric powder and cook on medium flame closing the pan with a lid. The water from the onion and okra pieces is enough to cook the fry. Stir the ingredients now and then … Continue reading Okra Fry / Bhindi Fry

Shrimp Curry with roasted Coconut Paste

Schrimp Curry with Roasted Coconut Paste  This tasty curry is typical from the region of Kerala, but its taste, an amalgamation schrimp, tamarind and fried coconut can be served as a side dish to rice preparations or various breads. Ingredients  Schelled and cleaned shrimps 250 grams Grated coconut 1 cup Onion (Better shallots) chopped 1/2 cup Ginger chopped 2 teaspoon. Garlic chopped  4 cloves Curry leaves 1 sprig Dried red chillies 5 nos Coriander powder 2 teaspoon Turmeric powder 1/4 teaspoon Tomato 1 nos Tamarind paste 1 tablespoon Coconut oil 2 tablespoon Mustard seeds 1/2 teaspoon Dried chillies broken 2 … Continue reading Shrimp Curry with roasted Coconut Paste

Vegetable Stew using Coconut Milk

Ingredients Potatoes 2 nos Carrots 2 nos Onion 2 nos Green chillies 3 nos green peas 1/2 cup Pepper corns whole 1/2 teaspoon Coconut milk 1 cup Cloves 4 nos Cinnamon a small piece Ginger chopped 1 teaspoon Garlic chopped or crushed 2 cloves Curry leaves 1 sprig Vegetable oil 1 tablespoon Salt to taste. Preparation. Wash, clean, peel and slice the potatoes, carrots and onion into small pieces. Chop the green chillies. Crush the ginger and garlic. Heat the oil in a pan and add the chopped onion, cloves, crushed ginger, garlic, cinnamon piece and chopped green chillies and … Continue reading Vegetable Stew using Coconut Milk