20
Oct 16

Thayir kulambu (coconut curd Curry)

The food from south India is unique blend with coconut, baby onion, ginger, garlic and curry leaves.

Thayir columbu (coconut curd Curry) is very popular and traditional recipe prepared all most daily in each and every house of Kerala. It goes very well with steamed rice, porial (dry sabji) and papad.

Coconut provides the different texture to the curry, it has many variations here I used the Stem of Chaulai (amaranth) that added the additional nutritional value to the dish.

Ingredients:

  • Curd/yogurt: 1 cup
  • Stem of Chaulai (amaranth): 100 gm
  • Fresh coconut: ½ no.
  • Cooking oil: 1 tablespoon
  • Cumin seed: ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: ¼ teaspoon
  • Mustard seed: ½ teaspoon
  • Split black gram: 1 teaspoon
  • Fenugreek seed: ¼ teaspoon
  • Madras onion: 3-4 no.
  • Green chili: 2 no.
  • Asafoetida: 1 pinch
  • Whole red chili: 2 no.
  • Garlic flacks: 3-4 no.
  • Ginger: 2” piece
  • Curry leaves: 1 twig

Preparation:

  1. Boil the Stem of Chaulai, keep aside.
  2. Slit green chili, chop garlic and onion into small pieces. Keep aside
  3. Scrap coconut, put it into grinding jar, add half quantity of garlic, ginger, cumin, turmeric, and make fine paste with help of curd. Add required quantity of water ~2 cups, blend the mixture and keep aside.

Method:

  1. Take fry pan heat the oil, when smoke starts coming, add split black gram, fenugreek seed, mustard seed, red chili, garlic, curry leaves and onion.
  2. Add turmeric powder, salt and chili powder. Add boiled stem, stir fry for couple of minutes, and add prepared mixture into it. Stir continuously it is important to put the flame off immediately when it starts boiling.
  3. Stair it, wait for 5-10 minutes and transfer into serving bowl.
  4. Thayir columbu (coconut curd Curry) is ready to serve with any type of rice.

Note:

Ground fresh coconut added to curd/yogurt and lightly heated, boiling should be avoided.

Thayir columbu (coconut curd Curry)

Thayir columbu (coconut curd Curry)

Ingredients

Ingredients

Boil the Stem of Chaulai

Boil the Stem of Chaulai

make fine paste

make fine paste

add half quantity of garlic, ginger, cumin, turmeric

add half quantity of garlic, ginger, cumin, turmeric

add half quantity of garlic, ginger, cumin, turmeric

add half quantity of garlic, ginger, cumin, turmeric

add half quantity of garlic, ginger, cumin, turmeric

add half quantity of garlic, ginger, cumin, turmeric

make fine paste

make fine paste

Ingredients

Ingredients

Ingredients

Ingredients

add split black gram, fenugreek seed, mustard seed, red chili, garlic, curry leaves and onion.

add split black gram, fenugreek seed, mustard seed, red chili, garlic, curry leaves and onion.

add split black gram, fenugreek seed, mustard seed, red chili, garlic, curry leaves and onion.

add split black gram, fenugreek seed, mustard seed, red chili, garlic, curry leaves and onion.

add split black gram, fenugreek seed, mustard seed, red chili, garlic, curry leaves and onion.

add split black gram, fenugreek seed, mustard seed, red chili, garlic, curry leaves and onion.

Add turmeric powder, salt and chili powder

Add turmeric powder, salt and chili powder

Add turmeric powder, salt and chili powder

Add turmeric powder, salt and chili powder

Add turmeric powder, salt and chili powder

Add turmeric powder, salt and chili powder

add asafoetida

add asafoetida

Add boiled stem

Add boiled stem

Add boiled stem

Add boiled stem

add prepared mixture

add prepared mixture

add prepared mixture

add prepared mixture

Stir continuously

Stir continuously

Stir continuously

Stir continuously

put the flame off immediately

put the flame off immediately

Thayir columbu (coconut curd Curry)

Thayir columbu (coconut curd Curry)

Thayir columbu (coconut curd Curry)

Thayir columbu (coconut curd Curry)


19
Oct 16

Amla ka achar (Instant goose berry pickle)

An instant recipe always reduces the time spent in the kitchen. This is very easy to make recipe; teach your kids to make the pickles and the properties of wonder food amla.

Amla nourishes the brain, strengthens the lungs, increases skin health, promotes healthier hair, act as body coolants, flushes out toxins, improves muscles tones and acts as an antioxidants.

Ingredients:

  • Amla Big: 4 no. (100gm)
  • Turmeric powder: ¼ teaspoon
  • Mustard oil: 5 ml (1 teaspoon)
  • Pickle masala powder: 2-3 teaspoon (as per taste)

Preparation:

  1. Clean and wash amla.  Dry them with kitchen towel, grate/cut into pieces, discard seeds. Keep aside.

Method:

  1. Take a bowl. Put all ingredients into the bowl; mix well with spoon, instant Amla pickle is ready. Transfer into glass jar.
  2. Enjoy the pickle with your meal.
  3. Note: consume this pickle within a week or can store into the refrigerator for more than a week.
Amla ka achar (Instant goose berry pickle)

Amla ka achar (Instant goose berry pickle)

Ingredients

Ingredients

 grate

grate

Put all ingredients into the bowl

Put all ingredients into the bowl

adding oil into the bowl

adding oil into the bowl

Amla ka achar (Instant goose berry pickle)

Amla ka achar (Instant goose berry pickle)


19
Oct 16

Nimboo ka (khatta- Meetha) bharwan aachar / Stuffed (sweet and sour) lemon pickle.

Pickles are very popular in India. The goodness of lemon is packed in it that to without using oil; it is good for digestion.

We had been eating these pickles since our childhood. The taste is awesome; enjoy the sweet, sour and spicy taste of pickle…

Ingredients:

  • Lemon: 250 gm
  • Salt: 30 gm
  • Ajawine: 5 gm
  • Turmeric powder: 5 gm
  • Garam masala powder: 5 gm
  • Nutmeg powder: 1 pinch
  • Sugar/Jaggery: 20-30gm.

Preparation:

  1. Clean and wash lemon.  Dry them with kitchen towel.
  2. Slit the lemon into four without separating them as shown in photo, keep aside.

Method:

  1. Take a big mixing bowl. Put all powder masala with salt and sugar; mix well, now stuffing is ready.
  2. Fill this masala powder into each lemon carefully and properly; Put this stuff lemon into dry jar, close the lid and keep inside for 24 hours or one day.
  3. Next day  open the lid tie a clean and thin cotton clothe instead of lid, put this jar outside into the sun for drying for another 8-10 days.
  4. Note: shake the jar daily for proper liquid and solid mixing.
  5. Now, mouth watering “Nimboo ka (khatta- Meetha) bharwan aachar / Stuffed (sweet and sour) lemon pickle” is ready to use.
  6. Remove the covering clothe put the lid back. Keep it in dry and cool place for storage, can be used for several months.
  7. This can be served with aaloo paratha, chapati, rice etc.
Nimboo ka (khatta- Meetha) bharwan aachar / Stuffed (sweet and sour) lemon pickle.

Nimboo ka (khatta- Meetha) bharwan aachar / Stuffed (sweet and sour) lemon pickle.

Ingredients

Ingredients

Slit the lemon into four

Slit the lemon into four

Fill this masala powder

Fill this masala powder

Fill this masala powder

Fill this masala powder

Put this stuff lemon into dry jar

Put this stuff lemon into dry jar

Next day open the lid tie a clean and thin cotton clothe instead of lid,

Next day open the lid tie a clean and thin cotton clothe instead of lid,

Nimboo ka (khatta- Meetha) bharwan aachar / Stuffed (sweet and sour) lemon pickle.

Nimboo ka (khatta- Meetha) bharwan aachar / Stuffed (sweet and sour) lemon pickle.


18
Oct 16

Brinjal/egg plant biryani (baigan tahari / pulao)

Biryani is an extremely popular in south India; rather it is street food here. Here today I am going to upload brinjal biryani, i.e. very flavorful and satisfying, when you feel lazy mood. It gives you full satisfaction, but it is one pot meal.

Biryani is all time favorite and satisfying traditional recipes. It is liked and cooked all over India; especially the Hyderabady biryani is most popular and famous not in India only but internationally too. It is for one pot rice meal lovers.

I used here jeera basmati rice and Ramba leaves/kewada/ Pandanus amaryllifolius:  to enhance the flavor of   Brinjal biryani. You can use any types of brinjal.  This recipe is very delicious and nutritious.

Ingredients:

  • Basmati rice: 1 cup (150-200 gm)
  • Ramba leaf: 2 no.
  • Brinjal: 100-150 gm
  • Potatoes: 50 gm
  • Refined oil/cooking oil: 5 tablespoon
  • Curd: ½ cup
  • Onion: 100gm (2 no.)
  • Cumin seed: 1 teaspoon.
  • Salt: 1 teaspoon
  • Water: 2 cup
  • Ginger: 2” piece
  • Garlic: 3-4 flakes
  • Green chili: 4 no.
  • Tomato: 1 no. (Medium size)
  • Whole Garam masala: Clove (3 no.), Cinnamon (2 inch stick), Green cardamom (2 no.), Black cardamom (1 no.) and Mace (2” piece).

Preparation:

  1. Chop Brinjal (~ 2”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Clean and wash rice. Keep aside in a sieve.
  3. Slit green chili (2 nos.), keep aside.
  4. Chop the potato, one onion and tomato. Keep aside.
  5. Make paste of ginger, garlic and green chili (2 nos.), keep aside.
  6. Chop one onion longitudinally.

Method:

  1. Heat 3 tablespoon of oil in a fry pan. Add longitudinally chopped onion; fry it at high flame till it gets brown, remove it and keep aside.
  2. Add potato, fry it at high flame till it gets light brown, remove it and keep aside.
  3. Add brinjal fry it in high flame till it gets light brown, remove it and keep aside.
  4. Add cumin, whole Garam masala and green chili in the remaining oil, sputter for few seconds. Add onion and fry it at high flame till it gets light brown in color, add tomato & ginger-garlic-chili paste, add turmeric powder, chili powder, coriander powder and salt, fry for couple of minutes, add curd, reduce the flame to lower, cook till 80% done.
  5. Add washed rice and fry for 3-5 minutes. The moment some of rice begins to change color, add fried brinjal and potato; fry for a minute, put off the flame.
  6. Boil water into the cooker; add this fried rice and brinjal, close the lid. Bring it to high flame, after getting full pressure, put off the flame. Allow it to cool for about 5-6 minutes, after cooling open the lid, stir lightly with the help of fork, and add fried onion.
  7. Serve Brinjal biryani in a rice plate and decorate with left over fried onion. Mouth watering dish is ready to serve with raita or any vegetable curry or non- vegetarian curry.
Brinjal/egg plant biryani (baigan tahari / pulao)

Brinjal/egg plant biryani (baigan tahari / pulao)

Add potato

Add potato

fry potato

fry potato

Add brinjal

Add brinjal

fry it in high flame

fry it in high flame

Add onion

Add onion

Add washed rice

Add washed rice

add fried brinjal and potato

add fried brinjal and potato

fry for a minute

fry for a minute

Boil water into the cooker

Boil water into the cooker

add this fried rice and brinjal

add this fried rice and brinjal

Brinjal/egg plant biryani (baigan tahari / pulao)

Brinjal/egg plant biryani (baigan tahari / pulao)

Brinjal/egg plant biryani (baigan tahari / pulao)

Brinjal/egg plant biryani (baigan tahari / pulao)


09
Oct 16

Phalahari Thali day 9

Here navratri is coming to near end, tomorrow is very auspicious day, the day of worship “Siddhidatri” form of nav durga and the occasion of “kanya poojan”. After fasting of navratri devotees offer the feast to nine girls, who symbolize the nav durga.

On this occasion, enjoy the navmi Prasadam, sukha kala chana (dry Bengal gram), poori, and Sooji ka halwa. Phalahari Thali day 9 consists of:

  1. Sukha kala chana (dry Bengal gram),
  2. Poori and
  3. Sooji ka halwa
  • Here only link is provided, just click on and you will get connected.
Phalahari Thali day 9

Phalahari Thali day 9

Phalahari Thali day 9

Phalahari Thali day 9