Vankaya Gasagasala Kura Recipe

Ingredients:1/4 kg purple brinjals, wash and slice
1 1/2 tbsps oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
pinch of roasted methi/fenugreek/menthi pwd
pinch of roasted cumin pwd
3 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste
1 1/2 tbsps jaggery or sugar (adjust)
very small lemon sized tamarind, extract pulp
salt to taste

1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.
2 In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
3 Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.
4 Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame for 15 mts or till the gravy turns thick. Turn off heat.
5 Serve with rice or roti.

Gongura Mutton – Mutton cooked in red sorrel leaves

 

 

Ingredients:1 kg mutton, washed and drained
2 cups packed freshly picked, washed red sorrel leaves
4 medium sized onions, finely chopped
2-4 green chillis, slit (adjust)
1 tbsp coriander pwd
1 tsp cumin pwd
1 1/2 tbsp oil
Marinade:
1 cup curd
1 1/2 tbsp ginger garlic paste
1/4 tsp turmeric pwd
1 tsp salt
1 tbsp red chilli pwd
juice of small lemon
Garam Masala Pwd:
5-6 cloves
1 1/2″ cinnamon
2 cardamoms
2 star anise/anaas puvu/biryani puvvu
1 tbsp khus-khus pwd

1 Marinate mutton pieces in curd, salt, turmeric pwd, chilli pwd, ginger garlic paste and lemon juice and keep aside for half an hour. Pressure cook till the mutton is half cooked.
2 Lightly dry roast the spices under ‘garam masala pwd’ for 3-4 mts and cool. Grind the spices to make a powder. Keep aside.
3 Heat oil in a heavy bottomed vessel. Add the onions and green chillis and saute till transparent.
4 Add the sauted onions to the pressure cooked mutton pieces and cook on high heat for 2-3 mts. Add coriander pwd, cumin pwd and garam masala pwd and combine well. Add a cup of water and adjust salt. Bring to a boil and reduce heat and cook for another 10-12 mts.
5 Add the washed gongura leaves by roughing tearing them and combine well. Place the lid and cook till the mutton has turned soft and the leaves have blended well with the mutton masala base.
6 Serve hot with white rice or rotis.

Sorrel Stew (Gongura Pulusu)

Recipe Ingredients

1		Sorrel
		(with sour leaves and red stems)
1		Onion
1 teaspoon	5ml	Oil
1/2 teaspoon	2.5ml	Black mustard seeds
1/2 teaspoon	2.5ml	Peeled black gram dal
1		Asafetida
1/3 cup	78ml	Bengal gram dal
2 teaspoons	10ml	Chile powder
2		Green chiles
		Salt - to taste

Recipe Instructions

1. Pluck the sorrel leaves. Clean well. Add 1/2 glass of water and cook.
2. Chop the onion into medium sized pieces. Chop green chiles. Add to the sorrel. Add chile powder and salt.
3. Boil bengal gram dal in one glass of water. Add to the sorrel. Stir. Cook until thick.
4. Fry mustard seeds, black gram dal and asafetida. Season.

Panneer Appam

Ingredients
Panneer : 125 gm

Maida : 250 gm

Sugar : 250 gm

Peppercorns : a little

Cardamom : a little

Ghee : as needed

Method
Grind panneer to a paste.

Powder cardamom and peppercorn.

Mix a cup of water with sugar in a vessel and heat on a low flame.

When the sugar dissolves, remove the vessel from the stove and let it cool.

Mix ground panneer, maida, cardamom powder, pepper powder and sugar syrup to a batter without lumps.

Heat ghee in a frying pan.

Add a spoonful of batter to ghee and fry the appams till they are golden.

Palaakottai Erisaeri

Ingredients

Palaakottai ( jackfruit seed ) : 30

Lime : ½

Coconut : ½

Green chilli : 3

Garlic : 3 pods

Cumin : 1 tsp

Mustard : 1 tsp

Turmeric powder : ½ tsp

Ghee : 2 tbsp

Dry red chilli : 1

Curry leaves : a little

Salt : as needed

Method

Peel skin of palaakottai and cut into two.

Boil with 2 cups of water.

Grate coconut.

Grind coconut with green chilli, garlic, cumin, salt to a paste.

When the palaakottai is cooked, add ground paste, turmeric powder and boil for 5 minutes.

Mash the contents well and remove the pan from the stove.

If needed add some water.

Add lime juice and stir well.

Heat ghee in a frying pan.

Add mustard, chilli, curry leaves and when mustard splutters transfer to the contents.

Serve erisaeri hot, with rice, poori and chappathi.

Puli Kuthi Upperi

Ingredients:
Raw Rice           50 grams.

Tamarind           Size of a lime

Red Chillies       Five or six as per the Spicy Tooth ( ahem...like sweet tooth).

Asafoetida         A small piece.
Turmeric powder, Salt.
Sesame seeds & Mustard for garnishing.

Curry Leaves.    A Pinch

Ladies Fingers.   5
Potatoes            .2 big ones.
Brinjals               3.No:

Raw Banana       1No:

Method:

Cut all the vegetables into pieces(as for Sambar). Extract tamarind juice and add water, so that the extract is two to three inches above the vegetables. Add salt and turmeric powder and asafoetida and boil.

Meanwhile soak the rice in water for ,say, 15 minutes , drain and fry in a dry kadai. Add the chillies after a few seconds and stir & keep frying on low flame till the rice turns golden brown. Remove and powder in the blender coarsely.

Once the vegetables are done, remove from fire. Keep a big kadai or the Pressure cooker vessel on the flame. Add three teaspoons or more of Coconut oil. Add mustard seeds and subsequently the sesame seeds. Add curry leaves and pour the vegetable/tamarind gravy. Lower the flame. Stir well and add the powder. Make the flame very low and keep this closed. It will be ready in a few minutes.( If you want it like dry vegetable dish, add more powder). This will be like a gravy.

Remove from fire and add a spoon of coconut oil.

Presto ! The dish is ready.

The powder can be made well ahead and stored in dry bottles.

REAL NADAN SWADUKAL: Koorkka Olathiyathu

REAL NADAN SWADUKAL: Koorkka Olathiyathu

Koorkka Olathiyathu

Ingredients:-

Koorkka or Chinese Potato - 1 cup (Chopped into small pieces)

Onion - 2 or 3 (Medium)

Red chillies broken – 3 or 4

Garlic - 2 cloves

Curry leaves - few

Green Chillies - 1

Tumeric powder- a pinch

Grated Coconut - 1/2 cup

Salt to taste

Oil – 2 tsp

Method:-
Wash the koorkka properly and scrape the skin. Immerse it in water. Cut them into bit pieces. Take a pressure cooker add 1/4 cup of water along with the chopped koorkka, salt, tumeric powder and green chillies. Cook until its well done and then drain the water and keep the koorkka aside. Grind the onion, red chillies and garlic togther coarsely and keep them aside. Take a kadai or wide pan and heat the oil and add the crushed ingredients, curry leaves and grated coconut. Stir fry them for couple of mins and then add the cooked koorkka. Cook on medium flame for 10 mins until it turns dry. Serve hot with rice.

Keerai Molakootal

Ingredients:


Spinach/Palak/keerai - 1 bunch (serving for 2 people)

Salt

Turmeric powder

Toor Dal - 1 cup (well cooked)


Grinding:

Coconut grated/powder - 1/2 cup

Red Chilli - 1

Milagu/Black Pepper- few

Cumin Seeds/Jeera- 1tsp

"Cumin Seeds and Black-pepper are two another healthy Ingredient"



Seasoning:

Mustard Seeds -1 tsp

Asafoetida Powder a pinch

Cumin seed - 1/2 tsp

Ulud dal - 1 tsp


Method:

Cut keerai finely, add salt, turmeric powder and sprinkle some water and cook keerai for few minutes and keep it aside. Now take the blender add the blending material (coconut, red chilli, black pepper and cumin seeds) and grind it to a paste and add little water to it so that the kootu would have a gravy effect. Now take a frying pan and do the seasoning (mustard seeds, asafoetida powder, Cumin seeds and Ulud dal). Note fry the Ulud dal well. Now add the cooked keerai, toor dal and the ground paste and saute well and cook it for few minutes. Keerai moolakootal is ready to be served with hot steamed rice/rasam rice/ rotis..

Thattukada Chicken Fry

IngredientsChicken drumsticks - 4
Ginger-Garlic paste - 1tsp
Coriander powder - 3/4tsp
Red chilli powder - 3/4tsp
Turmeric powder - 1/8tspGaram masala powder - 1/2tsp
Rice flour - 1/2tsp
Salt - to taste
Coconut oil - 1/2cup
Curry leaves - 2 to 3
sprigsGreen chillies - 5
Lemon - 1
 
 
Method1
.Clean the chicken drumsticks,Pat dry and make few slits on them
 
            2.Make a paste of all the marinade ingredients using lime juice
            3.Marinate the chicken for an hour atleast,refrigerated
            4.Heat the oil in a pan and fry the chicken in medium-low heat till brown on all sides and drain               exces on kitchen paper
            5.In the same oil deep fry curry leaves and slit green chillies(remove the seeds from the chillies to reduce heat)6.Garnish the fried chicken with lemon wedges,fried curry leaves & chillies...
Serve Hot....

DAL MUSHROOM

INGREDIENTS

Tuar dal-1/2 cup,ginger-garlic paste-1tbsp,1 green chilli chopped finely,coriander afew, 4 small mushroom soaked in cold water r 20 min then cut into small pieces,dry mango pwd-1/4 tsp,chilli pwd-1/2tsp,salt to taste,haldi pwd-1/4tsp,oil-1tbsp,currypatta-a few.coriander a few.,rai-1/4tsp,jeera-1/4tsp.


METHOD

1.Take cooker while boiling dal add mushroom with it and boil it.

2.Once dal is done keep it aside .

3.Take a kadai pour oil,add rai and jeera,ginger-garlic paste,green chilli,curry patta and sautee.

4.Add masalas' dry mango pwd,red chilli,haldi pwd,and salt and mix well.

5.Now add boiled dal with mushroom to this let it simmer r a while .

6.Garnish with coriander and serve with hot parathas or rice.

DALIAKHICHDI

INGREDIENTS


1 cup dalia(half-broken wheat), moong dal-1 cup,1/2 carrot(cut into small peices),peas 1/2 cup,1 small onion cut finely,1 small tomato cut finely,1 greenchilli cut finely,currypatta a few,ginger -garlic paste(1 tbsp),ghee-2tsp,chilli pwd 1/2tsp, haldi pwd a pinch,salt to taste,water-6 cups



METHOD

1.Roast the dalia n a cooker til it turns slightly brown..take out from the cooker and keep it aside.

2.Pour ghee inside the cooker add ginger-garlic paste,currypatta,green chilli and saute.

3.Add the veggies add onion,tomato,peas and carrots and saute.

4.Add the masalas' haldi pwd,chilli pwd and salt and mix well.

5.Add water (6 cups) and moong dal and mix well close cooker ,after 3 to 4 whistles switch it off.

6.If the khichdi is too watery u can allow it to cook r one more whistle if it is too thick add 1 cup of water and let it boil some more.

7.Once done serve it with spicy pickle and papad.

PAPPAYA ULARTH

Pappaya Ularthu

NADAN RUCHIKAL

Ingredients:-

Raw Pappaya cut lengthwise - 1/2 kg

shallots chopped - 5-6 nos

Garlic crushed - 2 tsp

Green chillies - 2-3 nos half slit

Turmeric powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Mustard seeds

Curry leaves

Oil

Salt to taste

Method:-

• Heat oil in a pan and add mustard seeds
• When it starts to splutter add chopped shallots ,garlic,green chillies,and saute' it for 2-3 minutes
• Add turmeric powder and red chilli powder and fry it for a minute
• Now add the pappaya pieces ,mix it well and cover it with a lid,allow it cook for a medium flame for 3-4 minutes.
• Add 1/4 cup water if needed
• Remove the lid and keep it on a low flame
• Let the pappaya get roasted for 10 minutes ,and the excess water is absorbed
• Remove from fire and serve hot

KAPPA &BEEF CURRY

Kappa & Beef Curry

Seasoned Tapioca and Beef curry

Ingredients:-

Kappa/Tapioca - 1 kg

Grated coconut - 1 cup

Turmeric powder- 1/4 tsp

Small onion chopped - 2 tsp

Green chiles slit lengthwise - 4

Cumin seeds - 1/2 tsp

Curry leaves

Salt to taste

Clean and cut the kappa into small pieces. Cook it covered by adding turmeric powder and salt, for 20 minutes or until it is well cooked. Drain and set aside.Grind grated coconut, green chiles, onions and cumin seeds to a corse paste by adding salt and very little water. Mix coconut paste and curry leaves with the cooked kappa and mash the kappa with the back of the spoon , and combine it well.Simmer for 3 minutes and if needed pour one tsp of oil on the top of it . Serve warm.

 Beef curry

For the marinade

Beef - 1 kg

Chili powder - 1 1/2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala - 3/4 tsp

Salt to taste

For the Gravy

Onions chopped - 2

Tomato chopped - 1

Coconut cuts - 1/4 cup

Green chili - 3

Ginger crushed - 2 tsp

Garlic crushed - 2 tsp

Chili powder - 1  tsp

Coriander powder - 1 tsp

Garam masala - 3/4 tsp

Curry leaves

Bay leaves

Salt to taste

Combine all the ingredients for the marinade and rub it with the beef and set aside for 15 minutes to 1 hour. Pressure cook the marinated beef for 3-4 whistles , by adding a couple of tspns of water.

Heat oil in a pan and add bay leaves and curry leaves.add the coconut cuts and fry it 4-5 minutes. stir in the chopped onions, green chiles and saute for 5-6 minutes, or until soft. add crushed ginger and garlic and combine well. Add tomatoes and saute for another 2 minutes.In a cup of water combine chili powder, coriander powder and  garam masala and pour it to the pan.bring to boil and add the cooked beef piecesand salt to taste . Simmer for 15 minutes and serve warm.

KUTTANADAN MEEN CURRY

Kuttanadan Fish Curry- Meen curry

Ingredients:-

Fish - 1 kg
Shallots - 10 nos
Garlic thinly sliced 1 tsp
Ginger thinly sliced 1tsp
Green chilly - 3
Red chilly powder - 2.5 tsp
Coriander powder - 1 tsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Tamarind(Kudampuli) - 4 medium pieces
Salt to taste
oil
Mustard
Curry leaves


1. Clean and cut the fish into medium size pieces
2. In a small bowl mix all the powders with water to make a paste
3. Soak Kudampuli and keep it aside
4. Heat oil in a pan and add mustard seed
5. When the mustard seeds start to splutter add shallots,green chillies,ginger ,garlic and curry
leaves.Saute it till they are soft
6. Add the prepared paste to the pan and fry on a low heat
7. Add the soaked Kudampuli and water .Bring it to boil
8.Add the Fish pieces and cook on a medium heat till the fish is cooked and gravy is thick
9.Before removing from the heat, add 1 tsp of oil to the curry

Delicious kuttanadan fish curry - meen curry is ready to be served.