Monday, August 30, 2010

Badam Halwa


 Badam/almonds - 2cups
Milk - 2cups
Sugar - 11/2cups (Increase according to your taste)
Pinch of saffron
1/4 cup Ghee
Pinch of yellow food color(optional)


Soak almonds in hot water for 15 minutes.Remove the skin and grind into a coarse paste with milk.Soak saffron threads in 2tbsp of milk.
Heat 1tbsp of ghee in a thick bottomed pan.Add pureed badam ,sugar and soaked saffron with milk and stir it continuously .Add the rest of ghee and food color.Keep stirring them till halwa becomes thick.Pour the halwa
into a greased dish.Allow to cool.Garnish with almonds.

Thursday, August 26, 2010

Unakka Chemmeen chamanthi podi(Dried Shrimps chutney Powder)


Dried Shrimps/Unakka Chemmeen - 1cup
Grated coconut - 2 - 21/2cups
Shallots,chopped - 3/4cup
Curry leaves - 5strands
Red chilli - 10
Ginger ,chopped - 3tbsp
Tamarind - lemon sized ball


Dry roast the prawns in a pan.Remove from pan when they are crispy.Dry roast coconut ,Chopped ginger and shallots for 5 minutes.Add red chillies and curry leaves when they become light brown.when the coconut turns brown add tamarind,salt and roasted dry prawns.Saute for another 2 minutes and switch off the stove.Let them cool.Grind into powder in a mixer.Store it in an airtight container.

Monday, August 23, 2010

Palada Pradhaman for 1st Blog Anniversary + Onam

Today, 23rd of August, Sree's Recipes is becoming 1 year old! :-) Looking back, its been an amazing journey so far. I started this as a time pass, but now this blog and interacting with all of you is part of my life. I sincerely thank each of you for your support, encouragement and above all the inspiration to continue my experiments. I have learned a lot from each of you and I thank you for it.
It is such a wonderful coincidence that the 1st anniversary is also the Thiruvonam day! I wish each of you a very Happy Onam. To all my blogger friends out there, many more happy blogging days and wonderful recipes ahead!   


Rice ada -200g
Milk - 2L
Sugar -500g
Ghee - 2tbsp
Cardmom -4
Fried Cashews and raisins


Wash the ada in cold water.Boil some water and pour this over the washed ada.Close it for 15  minutes.
Boil 2L milk with 1/2L of water and add the soaked ada.Cook in gentle fire stirring all the time till the ada becomes very soft and the color of the milk changes to pink.add sugar and continue stirring for 3 minutes.To this add Ghee and cardmom powder and stir for 2 minutes on low flame.Switch off the flame and add fried cashews and raisins .Keep it aside for sometime.Serve hot or chilled.

Friday, August 20, 2010

Nurukku upperi


Raw plantain - 2
Turmeric powder - 1/2tsp
Oil for frying 


Peel the skin of plantain and put into water mixed with turmeric powder for 20 minutes.This will remove the stickiness of banana .
Heat enough oil in a pan.Drain the banana and cut into quarter pieces.Slice evenly and it should not be too thick or too thin.
Put the banana into hot oil.Heat should be medium-low.Fry it till you get a nice golden color.
Remove the excess oil by spreading on a paper tissue.Sprinkle some salt to the upperi.Mix well and let it it in an airtight container.

Check out Sarkara varatti here

Thursday, August 19, 2010

Pineapple Munthiri(Grapes) Pachadi


Well ripened Pineapple(finely chopped) - 2cups
Black/red grapes - 15
Curd - 1/2cup
Turmeric powder - 1/2tsp
Sugar - 1tsp

For grinding

Grated coconut -  3/4cup
Cumin seeds - 1/4tsp
Mustard seeds - 1/2tsp
Green chillies - 3

For seasoning

Coconut oil - 1tbsp
Mustard seeds - 1/2tsp
Red chilli - 2
Curry leaves - 2strands


Cook the finely chopped pineapple with 1/2 cup of water, turmeric powder and a pinch of salt.Cover and Cook it till the pineapple become soft and mushy.Add grapes and cook it on low flame for 5 minutes.Do not overcook it.Add the ground  coconut mixture to this.Boil it for another 5 minutes.Add curd and mix well.Add 1tsp of sugar for sweetness.Mix everything well and switch off the  stove.
In a small pan heat oil and splutter mustard seeds.Add red chillies and curry leaves.Pour this over to the curry and cover it.Let it rest for another 2 hours.Serve with rice.

Wednesday, August 18, 2010

Kerala Parippu Curry


Split moong dal/cherupayar parippu  - 1/2cup
Turmeric powder -1/2tsp
Grated Coconut - 1/2cup
Cumin seeds  - 1/4tsp
Garlic - 2
Green chilli - 2
Ghee - 2tsp
Curry leaves


Pressure cook the dal with enough water,turmeric powder and salt.Make a paste of coconut,cumin,garlic and green chillies.Add this to the cooked dal.Add more water if necessary.Cook on low medium till its done.Add ghee and curry leaves.Serve with rice and pappadam.

Monday, August 16, 2010

Inji/Ginger Curry (Kannur style)

This is one of the usual curries in my home.Very good for health and digestion.Simple too.You can prepare this in 10 minutes!!

In southern part of Kerala there is another curry called 'Puli Inji', that is sometimes called Inji Curry which is entirely different from this preparation. Its an essential part of Kerala Sadya.

Here goes my mom's Inji curry Recipe..


 Inji/Ginger(chopped) - 3tbsp
Grated coconut - 1/2cup
Green chillies-2
Mustard seeds -3/4tsp
Curd -1cup
Coconut oil -1tsp
Red chillies - 2
Mustard seeds - 1/2tsp
Curry leaves - 2strands


Grind together coconut,ginger,green chillies and mustard seeds.Beat the curd well.Add the coconut mixture to this.Mix well.In a small pan heat oil and  splutter the mustard seeds.Add red chillies and curry leaves to this.
Add this seasoning  to the curry.Serve with rice.

Friday, August 13, 2010

Banana Ice Cream with Almonds and Chocolate


Ripe Banana - 4
Whipped Cream - 11/2cup
Condensed Milk -1tin
Milk Chocolate pieces - 1/2cup
Almonds (sliced)- 1/2cup
Lemon Juice -juice of 1 lemon

Puree the banana using a blender.Add lemon juice and mix well.Pour condensed milk and combine well.
Add whipped cream and mix gently using a whisk.Pour this to a glass dish & Cover it.Place in the freezer for 4hours.After 4 hours take the dish and mix almonds and chocolate pieces.Return dish to the freezer.
Freeze for another 8hours.Serve the ice cream with sliced bananas.Enjoy!

Wednesday, August 11, 2010

Mambazha Pulisseri


Ripe Mango - 1 big
Grated coconut -1/2cup
Cumin seeds -1/2tsp
green chilli - 2
Turmeric powder - 1/4tsp
Curd - 1cup
Sugar - 1/2 - 1tsp
Coconut oil- 1tsp
Mustard seeds-1/2tsp
Fenugreek seeds - 1/2tsp
Red chillies - 2
Curry leaves -2 strands


Remove the skin of the mango and cut into big pieces.Boil the mangoes with turmeric powder,green chillies and salt.Cook it till the mango become tender.Grind coconut with cumin seeds to a fine paste and add this to the boiling mango.Bring this to boil and switch off the flame.
Blend the curd to make it smooth and add this to the curry.Add sugar to this curry if you like.Adjust the flavor until the right balance of sweetness and sourness is reached.
In a small pan heat oil and splutter mustard seeds and fenugreek seeds.Add red chillies and curry leaves.
Add this to the mango curry and cover it for 5 minutes.After that mix well and serve with hot rice.

Monday, August 9, 2010

NeyPathal/Ney Pathiri/Deep Fried Pathiri


Parboiled rice/Puzhukkalari - 2cups
Grated coconut - 1cup
Shallot - 4
Fennel Seeds - 1tbsp
Rice flour -1/2 cup


Wash and soak the rice overnight.Grind it along with 1/2 cup of water until to get a coarse mixture.(Do not add too much of water.If you can grind the rice with less water you need to add less rice powder only).
Crush together coconut,shallot and fennel seeds. Add this to the rice mixture.add salt too.
Mix everything well.Add enough rice powder and make it a smooth dough.
Take a lemon size ball and flatten it using your fingers by placing it on a plastic sheet.It should not be too thin.You can see the shape and width of the pathiri in the picture.Heat oil in a pan.
Hold the plastic sheet in one hand and remove the pathiri using the other hand and carefully put into hot oil.
After sometimes it will float on top and puff up.Flip it over and fry both sides until golden brown color.
Serve with Malabar chicken curry or any non-veg  Curry.

Recipe Courtesy - My Mom 

Friday, August 6, 2010

Nellika Achar/Indian Gooseberry Pickle


Nellikka/gooseberry - 1/4kg
Kashmiri chilli powder - 4tbsp
Chopped Garlic - 1tbsp
Chopped Ginger - 1tbsp
Asafoetida  powder - 1/4tsp
Fenugreek powder - 1/4tsp
Sesame oil - 1/4cup
Vinegar - 2tbsp
Mustard seeds -1tsp
Curry leaves

Boil  gooseberries with enough water till it become tender.
Allow to cool and cut into 4-5 pieces.Do not discard the boiled water.
Heat oil in a pan.Splutter mustard seeds.
Add chopped ginger,garlic,curry leaves and spice powders.( you can use the normal chilli powder instead of Kashmiri chilli ,if you want the pickle very spicy)
Add gooseberries and saute for 2 minutes.
Add the boiled water and allow it to boil.
Once it starts to boil,switch off the heat.
Allow to cool and add 2tbsp of vinegar.
Store the pickle in a clean and dry bottle.
This can be stored for a month or more,if refrigerated :)

Wednesday, August 4, 2010

Vendakka/Okra Pachadi


Vendakka/Okra - 6
Grated Coconut -1/2cup
Shallot - 2-3
Cumin seeds -1/2tsp
Green chillies -2
Curd - 3/4-1cup
Mustard seeds
Curry leaves
Dried red chillies
Coconut oil


Cut the okra in small round pieces.Grind together coconut,cumin , shallot,green chillies and salt .Mix this with curd and keep aside.Heat oil in a pan and add the okra pieces.Fry it till it become dark brown color.Add this to the curd-cocnut mixture.Heat oil in the same pan and splutter the mustard .Add red chillies and curry leaves.Mix it well and serve with rice.

Monday, August 2, 2010

Fried Fish Masala Rice

Now this one is a real 'Nadan' (Authentic) recipe! We all are used to having fried fish with rice. But this is a bit different though there is Fried Fish and there is Rice. :-) 

Now, lets see how to make this 'Fried Fish Masala Rice'...

For Marination

King Fish - 500g
Turmeric Powder-1/4tsp
Red Chilli Powder-1tbsp

For the Masala

Onion -3
Ginger - 11/2tbsp
Garlic - 11/2tbsp
Green chillies - 3
Turmeric Powder - 1/4tsp
Red chilli powder - 1/2tsp
Coriander powder - 1tsp
Garam masala powder -1tsp
Lemon Juice - 1tsp
Pepper powder-1/4tsp
Coriander leaves- 1/4 cup
Mint leaves - 1/4cup

Oil -1/2cup
Basmati Rice - 2cups


Step 1

Marinate the fish with salt,turmeric and chilli powder.Keep it aside for 1/2 an hr.
Heat oil in a pan.Fry the fish in medium flame till the fish turns golden brown color.Allow to cool.Make them into small pieces with your hands.

Step 2

Cook the rice with 4 cups of water.Rice should not become too soft,the rice grains should be separate
after cooking.

Step 3.

Heat the same oil that  was used for frying the fish.  - This gives an extra flavor to the rice .

Now, add chopped ginger,garlic and green chillies.Saute for 2 minutes.Add chopped onion.Saute well.Add all the masala powders and mint leaves.Saute well for 1minute.Add fish pieces.Mix well.
Add the cooked rice little by little.Add lemon juice to this.Mix well.Serve hot.

Recipe Courtsey - Lakshmi Nair
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