Sunday, October 31, 2010

Cherupayar /Green Gram Thoran


Cherupayar/Green gram - 1cup
Garlic pods -4
Green chillies - 2
Turmeric powder - a pinch
Grated coconut - 1/2cup
Mustard seeds - 1/2tsp
Curry leaves


Wash and soak green gram overnight.Cook this with  salt and less water, in a pressure cooker for 1whistle .Crush the garlic.Add grated coconut to this and pulse it 2-3 times.
Heat oil in a pan .Splutter mustard and curry leaves.Add coconut mixture and turmeric powder ,saute it for 2-3 minutes.Add the cooked green gram and stir fry it  on low flame till all the water is evaporated. Serve with rice.

Thursday, October 28, 2010

Pazham Nirachathu/Stuffed Plantains


Ripe Plantain/Nenthrapazham - 3

For filling

Grated Coconut - 5tbsp
Cashews,chopped - 8
Raisins- 1tbsp
Sugar - 2tbsp
Ghee - 1tsp or more
Cardmom - 2
Egg - 1(optional)

For covering

Maida - 1/2cup
Sugar - 2tbsp or more
Salt - a pinch


Heat ghee in a pan and stir fry cashews and raisins.keep aside .Add grated coconut and sugar in the same pan,saute well for 2-3 minutes.If you like to use egg in the filling scramble it  andvmix to this coconut mixture.Add cardmom powder and mix well.Switch off the stove and let them cool.

Peel the plantain, and make 1 slit legthwise.Remove the black seeds and fill with coconut-sugar mixture.
Mix together maida,sugar and salt.add water to this and make a thick batter out of it.
Heat oil in a pan .Dip the stuffed plantain in maida batter and deep fry them till they turn golden color.
Cut into small pieces and serve as a snack.

Monday, October 25, 2010

Spinach Cutlet


Spinach (cleaned and chopped finely) - 1cup
Potato(boiled) - 2
Channa Dal - 2tbsp
Green chillies - 3
Coriander leaves (chopped finely) - 1/4cup
Garam masala powder - 1/2tsp
Chilli powder - 1/2tsp
All purpose flour/Maida - 4tbsp
Bread Crumbs - as required
Oil for frying


Cook the dal with enough water,drain and crush them.Boil the potatoes and mash them.
In a bowl mix together finely chopped spinach ,green chillies and coriander leaves.Add chilli powder and garam masala powder to this.Add mashed potatos and crushed dal to this and mix everything well.Adjust the salt.
Make thick paste of maida with little water.Heat oil in a pan.
Make medium balls using the potato-spinach mixture and make desired shape.Dip each one into maida batter and then in the bread crumbs.Deep fry in hot oil.Serve hot .

Thursday, October 21, 2010

Gothambu Puttu/Wheat Puttu


Wheat flour/Atta - 1cup
Grated Coconut - 1/2cup


Dry roast Wheat flour for 10 minutes on low flame.Keep aside.
Add salt to the roasted flour and mix well.Add water little by little to the flour and mix well until you get a crumby texture.The flour should be wet enough for steaming.Let it sit for 10 minutes.
Layer the puttu maker with some grated coconut first,then the flour and then the grated coconut again.Steam for 4-5 minutes.Serve hot with pappad,sugar, banana or Kadala Curry.


Before Steaming the flour,pulse it 2-3 times in a mixer.This will remove the lumps and u get very soft puttu.

Monday, October 18, 2010

Fish Molee/Fish Molly

For marination 

Fish(Pomfret,Pearl spot or King Fish) - 1/2kg
Pepper powder - 1tsp
Turmeric powder -1/4tsp

For the gravy
Cloves - 3
Cardmom - 2
Cinnamon - 1stick
Ginger ,crushed - 1tsp
Garlic,crushed - 1tsp
Green chilli - 2
Onion,Sliced - 2
Tomato - 1,big
Thin Coconut milk - 1cup
Thick Coconut milk - 3/4cup
Coconut oil  - 2tbsp
Mustard seeds - 1/2tsp
Curry leaves - 2strands

Clean the fish and cut into medium pieces.Marinate with pepper powder,turmeric and salt for 30 minutes.Heat 1tbsp of oil in a non stick pan and shallow fry the fish till its half done.Remove fish from the pan and keep aside.

Pour the remaining 1tbsp of oil in the same pan and splutter the mustard seeds and curry leaves.Saute cardmom cloves and cinnamon.
Add crushed ginger and garlic and saute it well .Add sliced onion and green chillies.Saute well till the onion become translucent.Add thin coconut milk and brings to boil.Add the fried fish pieces and simmer for 15 minutes.Pour the thick coconut milk and sliced tomatoes and cook for another 10 minutes.Serve with appam

Friday, October 15, 2010

Kovakka Mezhukkupuratti/Ivy gourd Stir Fry


Kovakka/Ivy gourd - 250g
Turmeric powder - 1/4tsp
Chilli powder - 3/4tsp
Onion(sliced) - 1,medium
Curry leaves - 1strand
Oil - 2tsp


Wash and cut  kovakka into lengthwise.Cook it with turmeric ,chilli powder ,salt and little water.
Heat oil in a non stick pan and add onion and curry leaves.Saute well till the onion become translucent.
Add the cooked kovakka and stir fry on low flame till its done.

Wednesday, October 13, 2010

Paal Paniyaram - Chettinad Special


Raw rice - 1/2cup
Urad dal - 1/2cup
Salt - a pinch
Coconut - 1
Sugar - 5tbsp
Cardmom - 2
Oil for frying


1 Soak rice and urad dal for 3hrs.Grind it with salt to a smooth paste(like idly batter).
2 Extract coconut milk from coconut and add sugar ,cardmom powder and mix it well.
3 Heat oil in a pan and fry 1tsp of the batter.It should form round balls.
4 Add the fried balls into coconut milk.Soak it for 15 minutes and then serve.

Monday, October 11, 2010

Chikoo/Sapota Milkshake


chikoo/Sapota - 6
Frozen Milk - 1/2L
Sugar -  4tbsp


Remove the skin and seeds of the fruit and cut  into pieces.Blend it with sugar.Add chilled milk and blend for few seconds.Serve immediately.

Friday, October 8, 2010

Malabar Fish Curry/Fish Curry with Coconut

Fish (any type) - 1/4kg(5-6 pieces)
Turmeric powder - 1/4tsp
Chilli powder - 2tsp
Ginger(Chopped) - 1tsp
Tomato - 1,medium
Tamarind - a small piece, soaked in water
shallot - 3(optional)
Curry leaves - 2strands
Coconut oil - 1tsp

For Grinding
Grated Coconut - 3/4 to 1cup
Cumin seeds - 1/4tsp
Turmeric powder - 1/4tsp


1 Marinate the fish with turmeric,chilli powder and salt for 30 minutes.
2 Grind together coconut,cumin and turmeric powder with little water to smooth paste.
3 Heat a clay pot and add ginger,shallot, sliced tomato and the ground coconut paste.
4 Add  water and boil it.
5 Add the marinated fish.cover and cook it on low flame till the fish pieces are done and the gravy becomes thick.
6 Add 2tbsp of tamarind water and boil  it.Adjust the salt.
7 Switch off the stove.Add curry leaves and pour 1tsp of coconut oil on top of it.
8 Serve with rice.

Monday, October 4, 2010

Kumbilappam/Vazhanayila Appam/Chakka Appam/Steamed Jackfruit Dumplings

Kumbilappam made with Vazhanayila
 Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish.

Here goes my mom-in-law's recipe for kumbilappam.


 Ripe Jackfruit Bulbs(chopped finely)  - 2cups
Jaggery(scraped) - 1 cup(adjust according to your taste)
Freshly grated coconut - 1cup
Rice flour (roasted) - 2cups.
Cardmom (powdered) - 1/2tsp(optional )
Vazhana Ela or Banana leaves - as required.

1 Melt jaggery in 1/2 cup of water.Remove the impurities.
2 Make a smooth paste of jackfruit pieces without adding any water.
3.In a big bowl add jackfruit paste,jaggery syrup and coconut.Mix well with your hands.
4.Add rice flour little by little and make a smooth dough.It should not be too thick or too loose.
5.Now take the leaf(Vazhana leaf or banana  leaf) and make  cones with it and fill the dough inside.
6 Bend the top of the leaves and press inside to cover the top.Use toothpicks to keep the leaves closed.
7Steam it around 30-45 minutes or till its done.

Here is some pics of kumbilappam that i made  with banana leaves.


1 You can  prepare this appam with Chakka varatti /jackfruit jam as well.Add some rice flour and grated coconut to the chakka varatti.Rest of the method  is same as above.
2 If jackfruit is not available ,try this recipe with  small bananas.

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