Rice Jaggery Pudding

Rice Jaggery Pudding

Ingredients:-

• Raw rice ( soaked)  - 1 cup

• Milk - 4 cup

• Jaggery ( shredded) - 1 to 1 1/2 cups 

• Coconut milk - 1/2 cup

• Ghee  - 1 tbsp

• Cardamom powder - 1 tsp

• Raisins -  1 tbsp

• Cashewnuts -  8-10

 Preparation:-

 1. Pressure cook the rice with milk for 2 whistles or till the rice gets completely cooked and the mixture thickens.

 2. Remove the mixture from the heat and mash lightly. Place the pan on low heat and add jaggery, little by little, stirring continuously, till the jaggery completely melts.

 3. Add  cardamom powder and mix well. Remove from the heat and add coconut milk and mix well.

 4. Heat ghee in another pan and fry the raisins and cashewnuts till golden. Add it to the rice mixture and serve hot.

Rice pudding is ready to serve.. Serve it hot or cold

Send to “GUEST QUEST” event by Amina Creations

Lemon Pickle

Lemon Pickle

Ingredients:-

  •  Lemon - 5 or 6 ( big )

  •  Ginger ( chopped ) - 1 tbsp

  •  Green chili (chopped ) - 4

  •  Sliced garlic  - 5 to 8 pods

  •  Mustard seeds - 1/2 tsp

  •  Asafoetida powder - 1/4 tsp

  •  Turmeric powder - 1/2 tsp

  •  Oil - 2 tbsp - 3 tbsp ( as required )

  •  Salt to taste

  •  Curry leaves - 1 sprig

Preparation:-

  1.  Clean and cut each lemons into 8 pieces.

  2.  Mix it with salt and a pinch of turmeric powder and keep it aside for 1/2 hr to 1 hr.

  3.  Heat  oil  in a skillet & add mustard seeds.

  4.  When it splutters, add curry leaves, sliced garlic, ginger & green chilly.

  5.  Saute it for a few seconds & add  turmeric pdr.

  6.  Reduce the heat &  add lemon pieces & saute it well.

  7.  Then springle some  water ( not pour too much water, only springle ) into the above mixture & boil it well.

  8.  Remove it from fire and add asafoetida pdr into this.

  9.  Mix it well and allow it to cool.

10.  Keep in an air tight container.

Simple yellow lemon pickle is ready...

Sending this to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Pumpkin curry

Pumpkin Curry

 

Ingredients :-

  •  Pumpkin (mathanga) - 2 cups

  •  Shallots - 4

  •  Shredded coconut - 1/2 cup

  •  Green chilli - 3

  •  Red chilli - 3

  •  Cumin seeds - 1 tsp

  •  Turmeric pwr - 1/2 tsp

  •  Oil - 2 tsp

  •  Curry leaves - a sprig

  •  Mustard seeds - 1/4 tsp

  •  Salt to taste

Preparation :-

1. Cook the pumpkin in 1/2 cup water with a pinch of salt & turmeric

2. Make a coconut paste using coconut, green chillies , shallots, cumin seeds & salt with some water.

3. Add this paste to the cooked pumpkin & stir well.

4. Adjust water if the curry is too thick & keep it aside.

5. Heat oil in a pan , when it heats up add the mustard seeds, curry leaves, shallots & red chillies.

6. Add this over the pumpkin curry.

Serve it with rice

Pulissery

Pulissery

Ingredients :-

 •  Curd - 2 cup

 •  Shallots -3 (chopped)

 •  Turmeric pwr - 1/2 tsp

 •  Coconut - 1/2 cup

 •  Cumin seeds - 1/4 tsp

 •  Salt to taste

 •  Oil - 1 tbsp

For seasoning :-

  •  Mustard seeds - 1/4 tsp

  •  Curry leaves - few

  •  Red chilli - 3 to 4

  •  Green chilli - 2 to 3

  • Curry leaves - 1 sprig


 Preparation :-

1 . Grind coconut, one green chilli, shallots , cumin & turmeric along with some water to form a fine paste & keep it aside.

2 . Blend yogurt along with 1/2 cup water & salt until smooth. Keep it aside.

3 . Add beaten curd to the coconut mixture.

4 . Heat it for a few minutes and remove from stove top. Be careful not to boil the curry after adding curd.

5 . Heat oil in a pan & splutter mustard seeds. Saute chillies and curry leaves for a few minutes.

6 . Pour the seasoning over the curry and mix gently.

Pulissery is ready..

Cabbage thoran

Cabbage thoran

Ingredients :-

 • Cabbage - 2 Cups ( shredded )

 • Urad dal - 1/2 tsp

 • Mustard seed - 1/2 tsp

 • Dry red chillies - 2

 • Green chilli - 2

 • Curry leaves - 1 sprig

 • Coconut - 1/4 Cup ( grated )

 • Turmeric powder - 1/2 tsp

 • Oil

• Salt to taste

Preparation:-

  1.  Take a frying pan & heat up oil.

  2.  Add mustard seed & urad dal. Let the seed crackle.

  3.  Add green chilli, red chillies, curry leaves & turmeric powder.

  4.  Stir the mixture for few seconds.

  5.  Add cabbage, salt & 1/4 cup of water or springle some water.

  6.  Cook all over normal heat up till the cabbage is tender.

  7.  Mix grated coconut with it and cook for 3 minutes & serve up hot.

Rice kheer / Rice Pudding / Pal Payasam

Rice kheer / Rice Pudding / Pal Payasam

Ingredients:

• Basmati Raw Rice - 1/2 cup

• Milk - 5 cup

• Ghee - 1 Tbsp

• Sugar -  1  cup ( as required )

• Cashew nuts  - 8 to 10

• Cardamoms  - 3  to 5  (crushed)

• Raisins- 1 Tbsp

• Salt - a pinch (optional)

Preparation:-

 1.  Cook the rice with 3 cups of milk in a pressure cooker and cook it for 3 whistles .

 2.. Add the remaining milk, salt and sugar & cook the mixture over a medium flame for 20 more minutes  ( or till it is thick)  Stir continuously.

 3.. Remove from the flame and keep it  aside.

 4 . Heat the ghee in a pan and fry cashew nuts till it is golden brown.

 5. Remove the nuts and add  raisins in the same pan and fry till it puffs up.

 6 .Add the nuts and the raisins to the kheer. Sprinkle the cardamoms on top and mix thoroughly.

Serve hot or cold.

Moong dal curry / parippu curry

Moong dal / Parippu Curry

Ingredients:-

• Moong dal / Parippu - 1 cup

• Shallots - 6-7 nos

• Grated coconut - 1/2 cup

• Turmeric powder - 1/2 tsp

• Green chillies - 3-4 nos

• Ginger chopped - 1 tsp

• Garlic chopped - 1 tsp

• Cumin seeds - 1 tsp

• Mustard seeds - 1/2 tsp

• Oil - 2 to 3 tsp

• Curry leaves - a sprig

• Red chilli  - 2

• Salt to taste

Preparation:-

1. Wash and soak the dal for 6-8 hours.

2. Cook it in a pressure cooker by adding water and a pinch of salt. Cook for two whistles.Mash it well.

3. Meanwhile grind grated coconut,half of chopped shallots, greenchillies, cum​in seeds, ginger and garlic to a fine paste

4, Add this coconut paste to the mashed dal and combine it well..Add salt to taste

5. Simmer it for 5- 8 minutes & remove it  from fire

6. Heat oil in a pan ,add mustard seeds, when it starts to splutter ,add remaining shallots, curry leafs and red chillies.

7. Pour it over the dal curry.

Curry is ready.... :)

Mango Pickle

Manga achar

Ingredients:-

• Mango - 1 big

• Sliced green chilly - 2

• Sliced ginger - 1 small piece

• Sliced garlic - 5  pods

• Asafoetida powder  - 1/4 tsp

• Turmeric powder  - 1/2 tsp

• Chilly powder - 1 Tbsp

• Fenugreek seeds - 1/4 tsp

• Mustard seeds -1/2 tsp

• Vinegar - 1 Tbsp

• Sugar - a pinch ( optional)

• Curry leaves

• Oil

• Salt to taste

Preparation:-

• Clean and cut mango into small pieces
.
• Mix it with salt and keep it aside for 1/2 hr to 1 hr.

• Then heat oil & add mustard seeds & fenugreek seeds.

• When it splutters, add curry leaves, sliced garlic, ginger & green chilly.

• Saute it for a few mins & add chilly pdr & turmeric pdr.

• Reduce the heat & saute it well.

 • Remove it from fire and add the mango pieces, pinch of sugar and asafoetida pdr into it.

• Mix it well and allow it to cool & add vinegar & mix.

• Keep in an air tight container.

Beetroot Pachadi

Beetroot Pachadi

Ingredients:-

• Beetroot - 1 ( finely chopped )

• Onion - 1 ( finely chopped )

• Ginger - 2 tsp

• Green chillies - 4 Splitted

• Curd - 1 cup

• Curry leaves

• Mustard seeds - 1/4 tsp

• Shallots -2

• Oil

• Red chilli - 1


Preparation:-

• Heat oil in a pan & saute finley chopped onion,ginger & green chillies .Saute it well for 2 minutes

• Add finley chopped beetroot & saute it again for 2 minutes.

• Cook it in medium flame by adding 1/4 cup water.When it is cooked remove from fire

• Let the mixture cool ...& then add thick curd to it & mix it well.

• Heat oil in a pan & add mustard seeds,curry leaves.when it splutter add red chilli & shallots

• Pour this over the beetroot & combine it well!!

Carrot thoran

Carrot thoran

Ingredients:-

* Grated carrot - 2 cup or 4-5 carrots

 * Onion chopped - 1

* Grated coconut - 1/4 cup

 * Ginger chopped - 1/2 tsp

 * Green chiles chopped - 3

 * Turmeric powder - 1/4 tsp

 * Mustard seeds

 * Curry leaves

 * Salt to taste

 * Oil

Preparation :-

* In a bowl combine grated carrots , grated coconut, chopped ginger, green chiles , turmeric powder , salt & mix well with your hands

 * Heat oil in a pan & add mustard seeds, when they pop up add curry leaves & chopped small onion

 * Saute for 3-4 minutes & add the carrot-coconut mixture & combine it well.

 * Keep everything to the centre of the pan & cook it covered on a low flame for 5-6 minutes.

 * Uncover & saute for 2-3 minutes & remove from heat.

 * Serve hot

Erissery ( Pumpkin - Black beans )

Erissery ( Pumpkin - Black beans )

Ingredients:-

Pumpkin (Mathanga) - 1/2 kg

Green Chillies - 5

Small Onion (Sliced) - 10

Grated Coconut- 1 cup

Curry leaves - one spring

Cumin Seeds - 1 tsp

Black Beans - 1/2 cup

 Mustard seeds- one pinch

Turmeric pdr - 1/2 tsp

Salt to taste

 Oil

 Preparation:

* Cook the black beans with salt and keep it aside .

* Remove the skin of pumpkin and cut it into small cubes. Cook it in water and mash it well.


* Grind grated coconut, sliced onions, green chilly, cumin seeds & turmeric powder.

 * Add this mixture to mashed pumpkin with black bean & add required salt.

* Boil it till the gravy becomes thick.

* Heat oil in a pan, season mustard seeds and curry leaves and pour it on to the cooked pumpkin curry.

Simple Erissery is ready...

Sending this to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Ada Pradhaman

Ada Pradhaman

Ingredients:-

• Ada - 1/2 cup

• Jaggery - 1/2 cup or to taste

• Coconut milk (thin, randam pal) - 2 - 21/2 cup

• Coconut milk (thick), onnam pal) - 1 cup

• Cashews, raisins, - 2 tbsp each or as desired

• Cardamom powder - 1 tsp

• Ghee - 1 tbsp or as required
Preparation :-

• Heat ghee in a pan. Fry the raisins, cashews one by one & drain on to a paper towel.

• Now add the ada & saute in ghee for 3-4 mts. Add more ghee if required, at medium heat.

• Add water & cook it in water for around 20 mts or until it becomes soft.

• Add the melted jaggery, cook at medium heat & continue stirring in between.

• When it thickens, add the thin coconut milk.

• Bring down the heat to medium-low and cook until it thickens, continue stirring in between

• Now add the thick coconut milk. Mix well & add the cardamom powder.

• Mix well, cook for 1-2 mts at low heat and switch off.

• Garnish with the fried cashews, & raisins.

• Serve hot or cold.

Carrot Kichadi

Carrot kichadi

Ingredients:

• Carrots- 2

• Onion - 1

• Ginger - 2 tsp

• Green chillies - 4

• Curd - 1 1/4 cup

• Curry leaves

• Mustard seeds- 1/4 tsp

• Red chilli -1

• Shallots - 2

• Oil

Preparation :-

• Heat oil in a pan and saute finley chopped onion,ginger and green chillies .Saute it well for 2 minutes

• Add finley grated carrots and saute it again for 2 minutes.

• Cook it in medium flame by adding 1/4 cup water.When it is cooked remove from fire

• Let the mixture cool ...and then add thick curd to it and mix it well.

• Heat oil in a pan and add mustard seeds,curry leaves.when it splutter add red chilli and shallots

• Pour this over the carrot and combine it well

Carrot kichadi is ready... :)