Potato Green Brinjal Coconut Curry

Potato green brinjal coconut curry is a delicious semi gravy dish made with green long brinjal, potato,  ground coconut masala paste and onion seasoning, goes well with rice.

The following ingredients are needed to prepare Potato Green Brinjal Coconut Curry.

Green long brinjal.-2
Potato.                   -1
Turmeric powder.  -1/4 tsp
Salt.                       - to taste.

For grinding Coconut Masala Paste:-

Grated coconut. -1 cup
Dry red chillies. -6
Tamarind.          - a marble size

For Seasoning:-

Onion.          -1
Coconut oil. -1tsp

Instructions:-

1). Remove the stem and wash green brinjal and cut the brinjal lengthwise. Then chop it into medium thick pieces and keep aside.

2). Peel the outer skin and wash potato and chop into medium thick pieces. 

3). Peel, wash and finely chop one large onion and keep aside.

4). Roast dry red chillies in little oil in a pan.Add grated coconut into the pan and roast till light golden colour.Grind the roasted red chillies and roasted coconut gratings along with a marble size tamarind to a smooth paste. Keep aside the ground coconut masala paste.

Method:-

1). In a cooking vessel add chopped potato pieces, turmeric powder and required water. Boil and cook potatoes till soft.

2). Add chopped green brinjal pieces and cook on low flame till soft.

3). Add ground coconut masala paste, required water and required salt into the curry in the cooking vessel and mix well. Boil and cook the curry for 3 to 4 minutes on low flame and switch off the flame.

4). Heat 1tsp coconut oil in a small pan for seasoning.Add finely chopped onion and saute well till onion becomes soft and slight pinkish.Switch off the flame and pour the onion seasoning into the curry in the cooking vessel.Transfer the potato green brinjal coconut curry to a serving bowl.

A very tasty Potato Green Brinjal Coconut Curry is ready to serve with rice. 

Jackfruit Stir Fry.

Jackfruit stir fry is a very simple and easy to prepare tasty side dish made with raw jackfruit with very tender jackfruit bulbs and seeds.

The following ingredients are needed to prepare raw jackfruit stir fry.

Ingredients:-

Raw Jackfruit.      -a small portion
Mustard seeds.     -1tsp
Red chilli powder.-1tsp
Coconut oil.          -2 tbsp
Salt.                       -to taste

Instructions:-

Cut and remove the outer green thorny skin of raw jackfruit. Then chop the jackfruit along with tender bulbs and seeds into medium thick pieces. Pressure cook the chopped jackfruit pieces adding enough water and cook for 1 whistle.

Method:-

Heat coconut oil in a kadai and splutter mustard seeds. Add red chilli powder and saute well in oil for a second. Add cooked jackfruit pieces into the kadai. Add required salt and sprinkle little water and mix well. Cover and cook for few minutes and saute in between. Switch of the flame.

A tasty raw and tender Jackfruit Stir Fry is ready to serve hot.

Green Peas Onion Tomato Stir Fry

 Green peas onion tomato stir fry is a dry side dish made with green peas, tomato, onion and spicy masala powders goes well with rice or chapathi.

The following ingredients are needed to prepare Green Peas Onion Tomato Stir Fry.

Ingredients:-

Dry green peas.          -1cup
Tomato.                       -2
Green chillies.             -3
Onion.                         -2
Ginger.                        -a small
Curry leaves.               -1sprig
Red chilly powder.      -1tsp
Turmeric powder.        -1/4 tsp
Coriander powder.       -1tsp
Garam masala powder.-1/4 tsp
Coconut oil.                 -1tbsp
Ghee.                            -2 tsp
Salt.                              -to taste

Instructions:-

1) Wash dry green peas and soak in water for 8 hours or overnight. Drain and pressure cook the soaked green peas adding little salt and 2 and 1/2 cup of water for 4 whistles on high flame. Switch off the flame and keep aside the cooked green peas.

2). Peel and wash onions and chop it into thin lengthy pieces and keep aside.

3). Wash and chop tomatoes into thin lengthy pieces and keep aside.

4). Wash and slit green chillies into small pieces and keep aside.

5). Peel the outer skin and wash a small piece of ginger and chop it into very small pieces and keep aside.

Method:-

1). Heat 1tbsp coconut oil in a wide bottom pan. Add thinly chopped onion pieces and a pinch of salt into the pan and saute well. Add slit green chillies and saute well.Add chopped ginger pieces and saute well. Add curry leaves into the pan. Saute well till the onion pieces become translucent.

2). Add coriander powder, red chilly powder and turmeric powder into the pan and saute well on low flame.

3). Add thinly chopped tomato pieces into the pan. Saute well and cook on low flame till the tomato pieces become soft.

4). Add cooked green peas into the pan and mix with the cooked onion and tomato pieces.

5). Add required salt and little water into the pan and mix well. Boil and cook on low flame till  the water is absorbed and curry becomes little thick. Add garam masala powder into the pan and mix well.

6). Lastly add 2tsp ghee over the green peas onion tomato stir fry and mix well.Switch off the flame.

A tasty and delicious Green Peas Onion Tomato Stir Fry is ready to serve.

Manga Curry / Mango Pickle.

Manga curry is a spicy mango pickle made with raw and sour mango and spice powders.

The following ingredients are needed to prepare Manga Curry.

Ingredients:-

Sour Raw mango. -1
Red chilly powder.-3 tbsp
Turmeric powder.  -1/4 tsp
Fenugreek powder.-1/4 tsp
Hing powder.         -1/4 tsp
Mustard seeds.       -1tsp
Fenugreek seeds.    -1/4tsp
Dry red chillies.      -2
Curry leaves.           -6
Salt.                         -to taste
Gingelly oil.            -50 gm

Instructions:-

Wash sour raw mango and pat dry with a clean cloth.

Method:-

1). Cut raw mango into small pieces with skin.Transfer the chopped raw mango pieces in a bowl and apply little salt.Mix well and keep aside for 15 minutes to marinate.

2). Add red chilli powder, turmeric powder, fenugreek powder and hing powder into the bowl and mix well.

3). Heat gingelly oil in a pan and splutter mustard seeds and fenugreek seeds. Add dry red chillies and curry leaves into the pan and fry in oil and switch off the flame.

4). Pour the above seasoning into the bowl and mix with the marinated mango pieces and spice powders using a spoon.

5). In the same pan boil 1/4 cup of water and keep aside to cool. Once cooled pour the boiled water into the bowl. Mix well and make a little thin pickle.

6). Add 1tbsp vinegar to the bowl and mix the mango curry.

Manga curry/spicy mango pickle is ready. You can transfer the manga curry to a sun dried airtight glass bottle and can store it in the refrigerator.

Thattukada Style Cauliflower Fry

 The following ingredients are needed to prepare Thattukada Style Cauliflower Fry.

Ingredients:-

Cauliflower.         -1
Gram flour.          -1/2cup
Chilly powder.     -1tsp
Turmeric powder.-1/4 tsp
Corn flour.           -1tbsp
Garam masala.    -1 and 1/2 tsp
Fennel seeds.       -1/2 tsp
Curry leaves.       -1 spring
Salt.                      -to taste
Oil.                      - to fry
Onion and Lemon juice to garnish.

Instructions:-

1). Seperate  the florets from cauliflower and wash well. Boil water in a vessel and add turmeric powder and salt. Switch off the flame and add the cauliflower florets into the hot boiled water for 5 minutes. Drain water completely and keep aside the cauliflower florets.

2). In a bowl add gram flour, cornflour, chilly powder, garam masala powder, fennel seeds, finely chopped curry leaves and required salt and mix well. Add required water little by little into the bowl and mix with all the ingredients together and make a thick batter.

Method:-

1). Add the blanched cauliflower florets into the batter.Mix well and marinate for 10 minutes.

2). Heat oil in a deep frying pan and add the marinated florets into the hot oil. Fry in batches till golden colour on all sides.

3). Remove the deep fried cauliflower florets from oil and transfer to a serving plate. Garnish with onion rings and lemon juice.

Thattukada style Cauliflower Fry is ready.

Sharkaravaratti

Sharkaravaratti / Sharkara Upperi is a jaggery coated thick nendran banana chips.Sharkaravaratti /Sharkara Upperi is one of the popular sweet dish of Kerala ona sadhya .

The following ingredients are needed to prepare Sharkaravarati / Jaggery coated Sharkara Upperi.

Ingredients:-

Raw Nendran banana.- 2
Jaggery grated.           -3/4 cup
Cardamom powder.    -3/4 tsp
Dry ginger powder.    -2tsp
Cumin seeds.             -2tsp
Coconut oil.  - for deep frying

Instructions:-

1). Remove the outer skin of the raw nendran bananas. Chop the raw bananas into two halves lengthwise.Then again chop the banana halves into quarter inch thick slices.

2). Roast cumin seeds on low flame till nice aroma comes out and grind to a fine powder.Mix the ground cumin powder with dry ginger powder.Keep aside the dry ginger powder cumin powder mixture.

Method:-

1). Heat coconut oil in a deep frying kadai. Add the chopped thick raw nendran banana slices in hot oil and deep fry them on medium flame till crisp.

2). Remove the deep fried thick and crispy banana chips from oil with a slotted spoon and keep aside on a plate.

3). Melt grated jaggery in a small vessel adding 1/4 cup of water. Strain the melted jaggery syrup to remove the impurities.In a wide bottom pan add the strained jaggery syrup and boil on medium flame until it becomes one string consistency. Switch off the flame and add cardamom powder and mix well.

4). Add the deep fried thick banana chips into the melted jaggery in the pan and stir well with a flat spatula until the jaggery nicely coated with the thick and crispy banana chips.

5). Lastly sprinkle dry ginger powder cumin powder mixture over the jaggery coated thick banana chips and toss well.Sharkaravaratti /Jaggery coated Sharkara Upperi are ready. Once cooled store the sharkaravaratti in airtight contaiiner.

Note:-

To check one string consistency of the jaggery syrup.

Take little melted jaggery syrup and keep it in between your thumb and forefinger and press it together and gently pull apart, the jaggery syrup forms a thin string without breaking.This stage is called one string consistency.

Palada Payasam With Instant Homemade Ada

Palada Payasam /Ada Payasam made with homemade instant rice ada (palada). Palada payasam is a popular sweet dish prepared in Kerala during the festival of Onam.

The following ingredients are needed to prepare Palada Payasam using Homemade Ada /Ada Payasam.

Ingredients:-

Homemade ada.      - 1/2 cup
Milk.                       - 4 cup
Sugar.                      - 1 cup
Cardamom powder. - 1/2 tsp
Cashew nuts.           - 8
Tulasi leaves.          - 3
Coconut bits.          - few
Ghee.                      -1tbsp

For Preparing Instant Homemade Ada:-

Traditionally ada is made in banana leaf using rice flour. In a bowl add 2tbsp rice flour, 1/4tsp ghee and 4 tbsp water. Mix the rice flour mixture without lumps and make a thin paste. Grease a plate with little ghee. Pour the thin rice flour paste in the greased plate and steam cook the paste in a steamer for 3 minutes and allow it to cool. Once cooled cut it into very small square pieces.Instant home made ada is ready to use.

Instructions:-

1). Heat ghee in a wide bottom pan.Add cashew nuts and thin coconut bits and fry them in ghee and keep aside.

2). In the same pan boil 4 cup of milk.

3). Once the milk is boiled add homemade instant rice ada /palada into the milk and cook until the palada is cooked and the milk is reduced to half. Stir continuously.

4). Add sugar and keep on stirring until sugar completely dissolves in milk and the mixture becomes little thick.

5). Add cardamom powder, tulasi leaves, ghee fried cashew nuts and coconut bits into the palada payasam.Boil and stir well. Switch off the flame.

A sweet Palada Payasam With Homemade Ada /Ada payasam is ready to serve.

Homemade Instant Rice Ada /Palada

 Homemade rice ada /palada is a very easy to prepare instant rice ada for making palada payasam or palada pradhaman /ada pradhaman.

The following ingredients are needed to prepare Homemade Instant Rice Ada / Palada.

Ingredients:-

Rice flour. - 2 tbsp
Ghee.        - 1/4 tsp
Water.       - 4 tbsp

Instructions:-

In a mixing bowl add rice flour, ghee and water and mix well without lumps and make a very thin paste.

Method:-

1). Grease a pan with little ghee.Transfer the thin rice paste into the greased pan.

2). Place the greased pan with rice paste in a steamer and steam cook it for 3 minutes.

3). Once cooled cut it into very small square pieces.

Homemade Instant Rice Ada / Palada is ready to prepare palada payasam/ palada pradhaman.

Padavalanga Pachadi /Kerala Style Snake gourd Pachadi

 Padavalanga pachadi / Snake gourd pachadi is a Kerala style coconut, curd and mustard based curry made with snake gourd and goes well with rice. Snake gourd is called padavalanga in Kerala. Padavalanga Pachadi /Kerala style Snake gourd Pachadi recipe is given below with step by step photos.

The following ingredients are needed to prepare Padavalanga Pachadi / Snake gourd Pachadi.

Ingredients:-

Snake gourd   -2 cup chopped
Green chillies.-2 half slit
Curd.              -1/2 cup
Salt.                -to taste

For grinding Coconut Mustard  Paste:-

Grated coconut. -3/4 cup
Cumin seeds.     -1 and 1/4 tsp
Ginger chopped.-1tsp
Mustard seeds.   -1/2 tsp

For Seasoning:-

Mustard seeds.  -1tsp
Dry red chillies.-2 broken
Curry leaves.     -few
Coconut oil.       -1tbsp

Instructions & Method:-

1). Scrap and remove the outer skin of snake gourd and wash well. Chop the snake gourd into very small square pieces. In a cooking vessel add the chopped snake gourd pieces, half slit green chillies, required salt and enough water to cook the snake gourd pieces. Boil and cook the chopped snake gourd pieces till soft.

2). Grind grated coconut along with cumin seeds, chopped ginger and mustard seeds to a fine paste in a mixer grinder. Add the ground coconut mustard paste into the vessel.

Add little water into the vessel and mix the ground coconut mustard paste with cooked snake gourd pieces.

3). Whisk curd without lumps. Add the whisked curd into the vessel and mix well.

4). Add required salt into the curry and mix well. Do not boil the curry. Once the boiling bubbles starts to appear switch off the flame.

5). Heat coconut oil in a small pan for seasoning and splutter mustard seeds. Add broken dry red chilli pieces and few curry leaves into the pan and fry in oil for a second. Switch off the flame.

6). Pour the above mustard seasoning into the curry in the vessel and mix well.

A very tasty Padavalanga Pachadi / Kerala style Snake gourd Pachadi is ready to serve with rice.

Tomato Sassam

Tomato sassam is a very tasty curd based coconut mustard masala curry made with ripe red tomatoes without cooking and goes well with rice. Tomato Sassam recipe is given below with step by step photos.

The following ingredients are needed to prepare Tomato Sassam.

Ingredients:-

Ripe red tomato. - 5
curd.                    -1 cup
Salt.                     - to taste

For grinding Coconut Mustard Masala Paste:-

Grated coconut. -1cup
Dry red chillies. - 4
Mustard seeds.   - 3/4 tsp

For Seasoning :-

Coconut oil.     -1tsp
Mustard seeds. -1tsp
Cumin seeds.   -1tsp
Curry leaves.   -1sprig

Instructions & Method

1). Wash ripe red tomatoes and pat dry with a clean cloth.Chop the tomatoes into lengthy slices. In a wide bowl add the chopped tomatoes and apply a pinch of salt and mix well. Keep aside for few minutes.

2). Roast dry red chillies in little oil. Grind grated coconut along with roasted red chillies and mustard seeds to a smooth paste. Add the ground coconut mustard paste into the bowl.

3). Add required salt into the bowl and mix well.

4). Add whisked curd into the bowl.

5). Mix the ground coconut mustard paste and chopped tomatoes with whisked curd and keep aside the mixture. Do not cook or heat the tomato curd coconut masala mixture.

6). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds. Add curry leaves and fry in oil for a second and switch off the flame.Pour the above seasoning into the tomato sassam in the bowl and mix well.

A very tasty Tomato Sassam is ready to serve with rice.

Brinjal Manchurian / Eggplant Manchurian.

Brinjal manchurian also known as eggplant manchurian is a very tasty dish made with small brinjals / baby eggplants and can be served with fried rice and also with steamed rice. Brinjal Manchurian/ Eggplant Manchurian recipe is given below with step by step photos.

The following ingredients are needed to prepare Brinjal Manchurian /Eggplant Manchurian.

Ingredients:-

Small Brinjals.       -5 or 6
Capsicum.              -1
Onion.                    -2
Green chillies.        -2
Garlic cloves.         -8
Maida.                    -1cup
Cornflour.               -3tbsp +1tbsp
Ginger garlic paste.-1tsp
Red chilli powder.  -1tsp
Pepper powder.       -1tsp
Red chilli sauce.     -1tsp
Soya sauce.             -1tbsp
Tomato ketchup.     -1tbsp
Vinegar.                   -1/2 tsp
Water.                      -as required
Salt.                         -to taste
Oil.                          -2 tbsp
Oil.                          -for frying

Instructions:-

1). Remove the stems and wash small brinjals / baby eggplants. Chop each small brinjals into thin lengthy slices and put them in water to prevent it from darkening.Then drain water completely and keep them on a plate.

2). In a mixing bowl add 1cup maida (all purpose flour), 3 tbsp cornflour,1tsp ginger garlic paste,1tsp red chilli powder,1tsp pepper powder,1tsp salt and mix well. Add required water little by little into the bowl and mix well without lumps using your hand and make a thick batter.

3). Dip the thinly chopped small brinjal pieces into the thick batter one by one. Drop the batter coated thin brinjal pieces one by one into hot oil and deep fry till crispy on all sides. Deep fry the brinjal pieces in batches and keep them on a plate.

4). In a small bowl add 1tbsp cornflour and 3tbsp water and mix well without lumps. Keep aside the cornflour slurry.

5). Finely chop onion and garlic. Half sit green chillies.Cut capsicum, remove the seeds and chop it into medium square cubes.Keep the above ingredients on a plate.

Method:-

1). Heat 2 tbsp oil in a wide bottom pan. Add finely chopped garlic and saute well. Add half slit green chillies and saute well. Add finely chopped onion and saute well till onion becomes translucent.

2). Add chopped capsicum cubes into the pan and saute well till they become soft and tender.

3). Add red chilli sauce, tomato ketchup, soya sauce and vinegar into the pan and mix well.

4). Add cornflour slurry into the pan and mix well.

5). Add required salt into the pan and mix everything and make a thick gravy.

6). Add fried small brinjal pieces into the pan and mix well.

7). Once the thick gravy nicely coated to the fried brinjal pieces switch off the flame.

 8). Transfer the brinjal manchurian to a serving plate.

A very tasty Brinjal Manchurian / Eggplant Manchurian is ready to serve with fried rice or serve as a side dish with steamed rice.

Pear Halwa

Pear halwa / Pear fruit halwa is a homemade sweet dish using ripe pear fruit, roasted rava and sugar.Pear is rich in fiber and antioxidants and provide many health benefits, reduces the risk of heart diseases and diabetes.

The following ingredients are needed to prepare Pear Halwa.

Ingredients:-

Pear fruit.       -1 ripe
Sugar.             -1/2 cup
Roasted rava -1/2 cup
Cardamom.   -2 crushed
Raisins.         -12
Cashews.      -1tbsp chopped
Water.           -1cup
Ghee.            - 2 tbsp + 3tsp

Instructions:-

1). Peel and chop pear fruit into big pieces and blend to a smooth puree.

2). Fry the raisins and chopped cashews in 2 tsp ghee and keep aside.

Method:-

1). Heat 2 tbsp ghee in a wide bottom pan. Add pear fruit puree into the pan and stir well and cook for 2 minutes in ghee.

2). Add roasted rava into the pan and mix with the pear puree.Add 1cup of water into the pan and cook the pear puree rava mixture.

3). Add sugar into the pan and mix with the cooked rava pear mixture.

4). Add crushed cardamom into the rava pear mixture and stir well.

5). Lastly add ghee fried cashews, raisins and 1tsp ghee into the pan and stir the mixture till it seperates the pan. Switch off the flame and transfer the pear halwa to a plate.

Pear Halwa is ready to serve.

Almond Flour Idiyappam.

Almond Flour Idiyappam is a healthy and tasty breakfast dish made with blanched almond flour and rice flour. Almond flour idiyappam recipe is given below with step by step photos. Blanched almond flour packet is available in super markets.

The following ingredients are needed to prepare for Almond Flour Idiyappam.

Ingredients:-

Blanched Almond flour.-1cup
Rice flour.                      -1cup
Salt.                                -to taste
Oil.                                 -1tsp
Hot water.                      - as required

Instructions:-

1). Take 1cup blanched almond flour.

2). In a pan add 1 cup almond flour, 1 cup rice flour, required salt and mix well.

3). Dry roast the almond flour and rice flour mixture for 2 minutes on low flame.Mix well and switch off the flame.

4). Remove the pan from flame and add 1tsp oil into the flour mixture and mix well. Add hot water little by little into the roasted flour mixture and knead well to make a smooth dough of idiyappam consistency.

Method:-

1). Grease the plates and idiyappam maker with little oil. Put a small round disc with small holes inside the idiyappam maker. Take a portion of the smooth dough and fill it into the idiyappam maker. Press it to form idiyappam and collect it on the greased plates.

2). Add little grated coconut over the idiyappam on the plates.

3). Keep the plates with prepared idiyappam on its stand and lock the stand.

4). Boil sufficient water in a cooker and keep the stand inside the cooker. Close the cooker with lid and steam cook idiyappam for 10 minutes.

5). Once done switch off the flame and open the cooker lid. Remove the plates with steamed idiyappam from stand and keep aside to cool.

6). Once cooled transfer the almond flour idiyappam to a serving plate.

Almond Flour Idiyappam is ready to serve with any side dish of your choice