Nendran Elayada

 Nendran ealayada is tea time snack made with raw rice, ripe nendran banana (ripe Kerala banana), grated jaggery, and grated coconut.Nendran Elayada recipe is given below with step by step photos.

The following ingredients are needed to prepare Nendran Elayada.

Ingredients:-

Raw rice.                -1 cup

Nendran banana.-1 ripe
Grated coconut. -1/2 cup
Grated jaggery. -1/2 cup
Salt.                  - to taste
Banana leaf.      -1 big

Instructions:-

1). Wash and soak raw rice in water for 3 hours. Drain and grind the soaked rice adding 1/4 tsp salt and 1tsp water to a thick and smooth paste.Transfer the ground rice batter to a bowl and keep aside.

2). Peel the skin of a ripe nendran banana (ripe Keralal banana) and chop the banana into small pieces. Mix grated coconut and grated jaggery. Keep the chopped nendran banana pieces and coconut jaggery mixture to a plate.

Method:-

1). Chop a big banana leaf  into small rectangular pieces. Place the chopped banana leaves on a steamer and just steam it without closing steamer lid to make the banana leaves flexible. Take a rectangular piece of steamed banana leaf. Put a small portion of the ground rice batter on it with a spoon.

2). Sprinkle 3 tbsp of coconut jaggery mixture over the rice batter on the banana leaf. Add chopped ripe nendran banana pieces in the middle of the coconut Jaggery mixture lengthwise.

3). Fold the banana leaf to one side and gently press on it.

4). Fill the remaining ground batter and stuffing mixture on the remaining rectangular banana leaves. Keep the batter filled banana leaves on a steamer plate one above the other.

5). Boil sufficient water in a steamer and place the steamer plate on the steamer. Close the steamer with lid and steam cook the nendran elayada for 15 minutes on medium low flame.

6). After 15 minutes switch off the flame and remove the steamer plate from steamer.

7). Transfer the steamed nendran elayadas to a plate.

8). Open the folded banana leaf. 

Very tasty Nendran Elayada is ready to serve with a cup of hot tea or coffee.

 

Try the recipe and enjoy the tasty snack.

Bimbula Nonche / Birmi Karmbala Nonche /Tree Sorrel Pickle.

Bimbul nonche/ Birmi karmbala nonche/ Tree sorrel pickle is a very tasty and easy to prepare spicy bilimbi pickle made with home grown fresh bilimbi fruits and goes well with rice, fried rice, dosa and idli.Tree sorrel/ bilimbi fruit is a sour fruit known as birmi karmbal and bimbul in Konkani. Bimbla Nonche / Birmi Karmbala Nonche / Tree Sorrel Pickle recipe is given below with step by step photos.

The following ingredients are needed to prepare Bimbula Nonche / Birmi Karmbala Nonche / Tree Sorrel Pickle.

Ingredients:-

Bilimbi / Bimbul.-40
Dry red chillies.  -20 to 30
Mustard seeds.    -1tsp
Fenugreek seeds .-3/4 tsp
Turmeric powder.-1/4 tsp
Asafoetida.          -1tsp
Gingelly oil.        -4 tbsp
Salt.                     -to taste

Instructions:-

1). Wash fresh bilimbi fruits in water. Pat dry the washed bilimbis with a clean cloth and keep them on a porcelain plate or in a glass bowl.

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2). Chop the cleaned fresh bilimbis into small round pieces.

3). Add 2 tbsp salt to the bilimbi pieces and mix well using a spoon. Keep aside the bilimbi pieces to marinate for about 30 minutes.

4). Heat 1tbsp gingelly oil in a pan and roast dry red chillies.Transfer the roasted dry red chillies to a plate to cool. In the same pan splutter mustard seeds and fenugreek seeds (methi seeds). Switch off the flame and add asafoetida and turmeric powder and mix well.Once cooled grind all the above ingredients to a smooth powder.Keep aside the ground spice powder.

Method:-

1). In a porcelain bowl or in a glass bowl add marinated bilimbi pieces along with salt water using a spoon.

2). Add ground spice powder and 2tbsp gingelly oil into the bowl and mix well.

3). Mix  the ground spice powder with the chopped bilimbi pieces. Once the bilimbi pieces are nicely coated with the ground spice powder add 1tbsp gingelly oil over the pickle bimbul nonche/ birmi karmbala nonche / Tree sorrel Pickle is ready.

After 1 hour transfer the bimbula nonche / birmi karmbala nonche / tree sorrel pickle to an airtight glass bottle and pour little gingelly oil over the pickle.The pickle will stay good in the pickle bottle for 2 weeks or you can  keep the pickle in the refrigerator and it stays there good for few more weeks.

Try the recipe and enjoy the mouth watering tasty pickle.

Dali Ambat /Mixed Vegetable Dal Curry

 Dali ambat is a very tasty coconut based mixed vegetable dal curry with onion seasoning.

The following ingredients are needed to prepare Dali Ambat / Mixed vegetable Dal Curry.

Ingredients:-

Tur dal.                -1/2 cup
Yam.                    -a small piece
Potato.                 -1
Drumstick.           -1
Brinjal.                 -2 small
Ivy gourd.            -4
Yellow cucumber.-1 cup chopped
Onion.                  -1
Salt.                      -to taste

For grinding Coconut Masala Paste:-

Grated coconut.-1 cup
Dry red chillies.-6 or 8
Tamarind.          -a small piece
Coconut oil.      -1tsp

For Seasoning:-

Coconut oil.-2tsp
Onion. -1 large finely chopped

Instructions:-

1). Wash and chop drumstick, brinjal, ivy gourd, yellow cucumber and onion into medium thick pieces and keep aside the chopped vegetables.

2). Chop potato and yam into medium cubed pieces. Wash tur dal and pressure cook along with chopped potato pieces, chopped yam pieces and enough water and cook for 3 whistles or till soft.Keep aside the cooked tur dal potato yam mixture.

3). Heat 1tsp coconut oil in a small pan and roast dry red chillies. Grind grated coconut along with roasted red chillies and tamarind to a smooth paste. Keep aside the ground coconut masala paste.

Method:-

1). In a wide bottom pan add chopped drumstick pieces, chopped ivy gourd, chopped brinjal, chopped yellow cucumber and chopped onion. Add enough water to cook the vegetables. Boil and cook vegetables till soft on low flame.

2). Add cooked tur dal potato yam mixture and required salt into the pan and mix well.vegetables. Boil for 2 minute on low flame.

3). Add ground coconut masala paste into the pan and mix with the cooked vegetables and boil for a minute and switch off the flame.

4). Heat 2 tsp coconut oil in a small pan for seasoning. Add finely chopped onion into the pan and fry in oil till onion becomes light brown. Switch off the flame and pour the onion seasoning into the mixed vegetable dal curry in the pan.

A very tasty Dali Ambat / Mixed Vegetable Dal Curry is ready to serve with rice.

Taro Roast / Seppankizhangu Roast /Chembu Roast

Taro roast / Seppankizhangu roast /Chembu roast is a spicy masala fry made with taro roots and spices.Taro roast goes well as a tasty side dish with rice.Taro root is known as Chembu in Kerala and Seppankizhangu /Cheppankizhangu in Tamil nadu.

The following ingredients are needed to prepare Taro Roast / Seppankizhangu Roast / Chembu Roast.

Ingredients:-

Taro / Chembu / Seppankizhangu.- 4 or 5
Garlic.                    -1
Fennel seeds.         -1tsp
Turmeric powder.  -1/2 tsp
Red chilly powder.-1tsp
Coriander powder .-1tsp
Mustard seeds.       -1tsp
Urad dal.                -1/2 tsp
Cumin seeds.         -1tsp
Dry red chilly.        -1
Curry leaves.          -few
Salt.                        -to taste
Oil.                         -1tbsp
Coriander leaves.   -few

Instructions:-

1). Wash and steam cook taro or chembu  or cheppakizhangu.Peel the outer skin of steamed taro. Chop the peeled taro into small pieces.

2). Crush garlic and fennel seeds using mortar and pestle.Keep aside the crushed garlic fennel seeds mixture.

Method:-

1). Heat 1tsp oil in a pan and add urad dal. Once urad dal starts to change its colour splutter mustard seeds and cumin seeds.

2). Add dry red chilly, few curry leaves, crushed garlic fennel seeds mixture into the pan and saute well.

3). Add steamed and chopped taro pieces into the pan and mix slowly.

4). Add turmeric powder, red chilly powder and coriander powder into the pan and mix with the taro pieces. Allow it to roast on low flame and mix occasionally.

5). Add finely chopped few coriander leaves and mix with the roasted taro pieces and switch off the flame.

A very tasty Taro Roast/ Chembu Roast/ Seppankizhangu Roast is ready to serve as a side dish with rice.

Papaya Kesari

Papaya Kesari is a sweet dessert made using ripe papaya, rava, sugar and little milk.Papaya Kesari recipe is given below with step by step photos.

The following ingredients are needed to prepare Papaya Kesari.

Ingredients:-

Ripe Papaya.          -1
Rava.                      -1 cup
Sugar.                     -3/4 cup
Boiled Milk.           -1/4cup
Food colour.           - a pinch
Cardamom powder.-1tsp
Cashewnuts.           -few
Ghee.                      -2tbsp +1tsp

Instructions:-

1). Chop and remove the outer skin of ripe papaya. Cut the papaya into two halves and remove the seeds and chop ripe papaya into big pieces. Add chopped ripe papaya pieces (about 1 cup) and 1/4 cup boiled milk in a blender and blend to a smooth paste and keep aside.

2). Heat 2tbsp ghee in a pan and fry cashewnuts till golden colour and keep aside.

3). In the same pan add rava and roast on low flame for 5 minutes or til nice aroma comes out and transfer to a plate.

Method:-

1). In a wide bottom pan add 2 cup of water and a pinch of food colour. Mix well and boil for few minutes.

2). Add roasted rava into the boiling water and stir well without lumps and cook rava on low flame.

3). Once the rava is cooked and becomes thick add cardamom powder into the pan and mix well.

4). Add sugar and blended ripe papaya paste into the pan.

5). Stir the mixture continuously without lumps till sugar dissolves.

6). Once the rava papaya mixture starts to become thick add 2tsp ghee into the pan and mix well.

7). Add ghee fried cashew nut piecess  into the pan and mix well. Switch off the flame.

8). Apply little ghee in a bowl and transfer the papaya kesari to the greased bowl.Garnish the papaya kesari with few ghee fried cashews.

Sweet Papaya Kesari is ready.

Brinjal Kosumalli / Mashed Brinjal Potato Curry

 Brinjal Kosumalli / Brinjal potato kosamalli is a very easy to prepare mashed brinjal potato curry made using brinjal, potato, tomato, sambar onion/shallots, tamarind and coriander leaves.Brinjal kosumalli  is a very tasty Chettinad style mashed brinjal potato curry /kosamalli curry and can be served as a side dish with idiyappam, idli, dosa, appam and steamed rice.Brinjal Kosumalli /Chettinadu style Mashed Brinjal Potato Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare Brinjal Kosumalli / Chettinad Style Mashed Brinal Potato Curry.

Ingredients:-

Brinjal.                          -2
Potato.                           -2
Sambar onion/Shallots. -15
Tomato.                         -1 large
Green chillies.               -4
Dry red chillies.             -2
Tamarind.                       -small marble size
Mustard seeds.               -1tsp
Urad dal.                        -1tsp
Curry leaves.                  -1sprig
Coriander leaves.            -few
Salt.                                 -to taste
Oil.                                  -1tbsp

Instructions:-

1). Wash and clean brinjals and potatoes under running water and keep aside.

2). Remove the green stem attached to the brinjals and chop the brinjals into two halves lengthwise. Chop potato into big pieces. Pressure cook chopped brinjal pieces and potato pieces adding 2 cup of water and little salt for 3 whistles and switch off the flame.Once cooled transfer the cooked brinjal pieces and potato pieces from cooker to a bowl.Peel the outer skin of cooked brinjal pieces and potato pieces and mash them together and keep aside.

3). Peel the outer skin and chop sambar onion (shallots) into thin lengthy pieces. Half slit green chillies.Chop tomato into small pieces. Keep them on a plate along with few coriander leaves, 2 dry red chillies and a small marble size tamarind.

4). Soak small marble size tamarind in 1/2 cup of warm water for few minutes.Then squeeze and extract tamarind juice. Keep aside the extracted tamarind juice.

Method:-

1). Heat 1tbsp oil in a wide bottom pan and add urad dal. When urad dal starts to change its colour splutter mustard seeds. Add half slit green chillies, broken dry red chilli pieces and curry leaves into the pan and saute well in oil for a second.

2). Add thinly chopped sambar onion (shallots) into the pan and saute well for 2 minutes on low flame.

3). Add chopped tomato into the pan and saute well for 2 minutes on ow flame.

4). Add cooked and mashed brinjal potato mixture, required salt and 1/2 cup tamarind juice into the pan and mix well.

5). Add 2 and 1/2 cup of water into the pan and mix the brinjal potato tomato mixture and boil on low flame.Once the boiling bubbles starts to appear switch off the flame.

6). Add finely chopped coriander leaves into the pan.

 7). Mix well all the cooked ingredients in the pan. Brinjal kosumalli is ready.

 

8). Transfer the brinjal kosumalli /mashed brinjal potato curry to a serving bowl.

 

A very tasty Brinjal Kosumalli /Chettinad style Mashed Brinjal Potato Curry is ready to serve as a side dish with dosa, idli, idiyappam, appam and with steamed rice.