Pavakka Kichadi - Onam Special Recipe

Ingredients For Pavakka Kichadi

1.Bitter Gourd (Pavakka) - 1 cup
2.Green chillies - 4
3.Curry leaves
4.Coconut oil as needed to fry the pavakka
5.Salt
6.Grated coconut - 1/2 cup Curd - 1 cup
Mustard powder - 1/4 tsp
7.Mustard seeds - 1/2 tsp
Dry red chilly - 2
Curry leaves

How to Make Pavakka Kichadi

1.Cut the pavakka in its middle and then slice it in to pieces.

2.Heat the oil in a pan and then fry the pavakka,green chillies and curry leaves in it .Mix salt with the fried pavakka,green chillies and curry leaves.

3.Grind the coconut with curd and mustard powder and mix this with the fried pavakka.

4.Heat 2 tsp of oil in a pan and splutter the mustard seeds ,add dry red chillies and curry leaves to it .Then to this add the pavakka mix with coconut gravy.No need to boil the curry .

Manga Pachadi - Onam Special Recipe

Ingredients For Manga Pachadi

1.Mango grated - 1 cup
2.Grated Coconut - 1/2 cup
3.Salt
4.Mustard Seeds - 1 tsp
5.Curd - 2 cup
6.Green chilly chopped - 1/4 cup

How to make Manga Pachadi

1.Grind the grated coconut with salt,mustard seeds,curd and green chillies.

2.Add the grated mango pieces to it and bring the gravy to boil .When the mango pieces become cooked well turn off the fire.

3.Heat the oil in a pan and splutter some mustard seeds and pour it to the gravy.You can use the pachadi with or without seasoning.................

Chatti Chicken Recipe from Vanitha Magazine

As the name indicates you have to cook the chicken in the chatti or earthen pot .That will bring the taste to curry.

Ingredients

1.Chicken - 1/2 kg
2.Turmeric powder - 1/2 tsp
3.Garam masala powder - 1 tsp
4.Pepper powder - 1 tsp
5.Grated coconut - 1 cup
6.Green chillies - 8
7.Ginger - 1 tsp
8.Garlic - 1 tsp
9.Cashew Nuts - 1 cup
10.Onion sliced - 1
11.Tomato Sliced - 1
12.Curry leaves
13.Coconut oil - 1/2 cup
14.Coriander leaves
15.Salt

Preparation

1.Cut the chicken in to small pieces,and wash it well.Then cook it with turmeric powder,garam masala powder,Pepper powder,Salt.

2.Grind the coconut ,green chillies,ginger,garlic and cashew nuts in to fine paste.

3.Take any kind of earthen pot or manchatti and heat the coconut oil in it.Add curry leaves to it.Then add the sliced onion to it and saute it well.When the onions become light brown in color add tomatoes to it and again saute it well.

4.To this add the grounded paste and mix it well.When it become almost done add the cooked chicken pieces to it.

5.And saute the cooked chicken pieces in the gravy till it becomes thick.

Serve it with chappathi or roti...........

Chicken Thoran (Kozhi thoran)-Chicken stir fry in coconut and chicken

This is a typical Idukki style recipe ,I saw this is in Taste Of Kerala Programe.One change i noticed in this recipe is that they are using potato in this recipe .Not only that this dish is crispy and delicious.But it will consume more coconut oil.

Ingredients

1.Chicken - 3/4 kg
2.Potato cut in small cubes - 3 no

For the marination of chicken

1.Red chilli powder - 1 tsp
2.Coriander powder - 1 tsp
3.Turmeric powder - 1/2 tsp
4.Garam masala powder - 1/2 tsp
5.Salt

For the marination of potato

1.Red chilli powder - 1/2 tsp
2.Garam masala powder - 1/2 tsp
3.Salt

Other Ingredients

1.Onion - 2 no
2.Green chillies - 4 no
3.Ginger garlic paste - 2 tsp
4.Coconut grated - 3/4 cup
5.Pepper powder - 1/2 tsp
6.Turmeric powder - 1/2 tsp
7.Chilli powder - 1 tsp
8.Garam masala powder - 1/2 tsp
9.Mustard seeds - 1/2 tsp
10.Red chillies - 2
11.Curry leaves
12.Salt
13.Coconut oil as needed to fry the chicken

Preparation

1.Marinate the chicken pieces with red chilli powder ,coriander powder,turmeric powder ,garam masala powder ,and salt for 2 hours.

2.Cut the potato in small cubes and marinate it with chilli powder ,garam masala powder and salt.

3.Heat the coconut oil in a pan and fry the chicken pieces in it .Do not over fry the chicken pieces .In the same oil fry the potatoes and mix it with the chicken .

4.Then again in the same oil splutter the mustard seeds ,red chillies ,curry leaves and then add the chopped onions ,green chillies ,to it saute it well.

5.When it is done add the coconut,pepper powder,turmeric powder,chilli powder,garam masala powder and salt to it .Fry it well and then add the fried chicken pieces and fried potatoes to it and mix it well.

6.Fry it for another 15 mts till the coconut become crispy.

Kadachakka Curry (Breadfruit curry)

Ingredients

1.Kadachakka /Bread fruit - 1
2.Coconut grated - 1 cup
3.Green chillies - 2 slitted
4.Red chilli powder - 1 tsp
5.Turmeric powder - 1/4 tsp
6.Coriander powder - 1 tsp
7.Garam Masala - 1/2 tsp
8.Salt
9.Curry leaves

For seasonings
1.Mustard seed - 1/2 tsp
2.Red chillies - 2
3.Oil - 1 tsp
4.Curry leaves


Preparation


1.Peel the outer skin of the fruit and also remove the inner thick part .And then cut it in to triangular shaped pieces.Put the pieces in salt water and wash it.


2.Then cook the kadachakka in the cooker along with 1 1/2 cup of water ,salt,green chillies and little turmeric powder.When it is done keep it aside.

3.Fry the coconut in a pan till it becomes golden brown in color,then reduce the flame and add red chilli powder,turmeric powder,coriander powder ,garam masala powder to it.And mix it well.

4.Make a fine paste out of it and pour this to the cooked kadachakka.Adjust the salt and bring it to boil.Turn off the fire.

5.Heat the oil in another pan splutter the mustard seeds ,red chillies ,curry leaves and pour this to the curry.And cover it with a lid so that the flavor remains in the curry.

Pidi Kerala recipe

Pidi is the traditional christian dish in Kerala .Its ingredients are also very simple.But you have to be more careful with the making of it.

Ingredients

1. Roasted rice flour - 1 cup
2.Cumin seeds -1/2 tsp
3.Grated coconut - 1 cup
4.Shallots/Kunjulli -4
5.Garlic - 3 no
6.Salt
7.Water - 2 1/2 cup nearly
8.Thick coconut milk - 1 1/2 cup


Preparation

1.Grind the coconut,cumin seed and garlic but do not make it in to fine paste.Just crush it like that for avial.

2.Then boil the water in a vessel by adding little salt to it.when it starts to boil add the coconut mixture and rice flour to it.

3.Make it in to smooth dough by kneading it as that for idiyappam.

4.Press the dough really nice and make small balls out of it.Like the size of a gooseberry.

5.Then cook it in the coconut milk.Once boiled nicely, cook it down on medium heat till most of the liquid is evaporated. Do stir often to prevent burning and add more Salt if needed.

6.Fry the onions in oil and pour this over the pidi.

Mutton Kurma - kerala style

Ingredients

1.Mutton - 500 gm
2.Onion
3.Green chillies - 8 to 10
4. Cinnamon - 1 piece
5.Garlic - 6 cloves
6.Cloves - 5
7.Ginger chopped - 1 tsp
8.Cardamom - 3
9.Aniseed - 1 tsp
10.Poppy seed - 1 tsp
11.Coriander powder - 1 tsp
12.Pepper - 1 tsp
13.Turmeric powder – 1/2 tsp
14.Cashew nuts – 25 gm
15.Coriander leaves – for garnishing
16.Thick coconut milk – 1 1/2 cup
17. Oil – 3 tablespoon
18.Salt for taste
19.Garam masala - 1/2 tsp


Preparation

1.Heat the oil in a pan add the onions ,ginger ,green chilli ,garlic,fennel seeds,pepper seed, cardamoms, cloves, cinnamon sticks, coriander powder and turmeric powder and saute it for few minutes.

2.Make a paste with this.Cook the mutton piece with this masala with water and salt.Grind the cashew nut in coconut milk and when the mutton becomes cooked and the gravy thickens add the coconut milkand bring it to boil.Garnish it with coriander leaves and add the garam masala to it........

Lemon Rice

Ingredients

1.Basmathi Rice - 2 cup
2.Lemon juice -Juice of 2 lemon
3.Red chillies- 3 whole
4.Urad dal - 1 tsp
5.Pea nuts - 1/2 cup
6.Curry leaves - 2 springs
7.Mustard seeds - 1/2 tsp
8.Turmeric powder - 1/2 tsp
9.Salt
10.Grated ginger - 1 piece
11.Oil - 2 tsp
12.Chopped coriander leaves for garnishing
13.Water - 3 1/2 cups

Preparation

1.Cook the rice in 3 1/2 cups of boiled water in a pressure cooker ,with in 4 whistle the rice will be cooked.

2.Heat the oil in a pan and splutter the mustard seeds,curry leaves ,red chillies.Then add the grated ginger ,peanuts ,urad dal and fry it for 2 minutes.Turn off the fire and add the turmeric powder to it.

3.Add the lemon juice and mix well ,add salt to it and the cooked rice to it mix well.

4.Serve with a Raita and Pappadams

Prawn Pickle-(chemmine achar Kerala style)

Prawns are my favourite fish.As my mother knows how much i love prawns she always made curry and pickle for me.In my home we buy fish from a lady who is coming from a fishermen village in Ernakulam district.For the last ten or twelve years she is the major seller of fish in our area.And she always bring fresh fish from market (she is very loyal to her work).According to the customers need she clean the fish,and cook the fish also.So during my hostel days she prepared pickle for me and from her my mother learned it and from her me too. So for this recipe i will thank vasanthi chechi......

Ingredients

Prawns - 1 kg

Red Chilly powder -2 tsp

Turmeric powder -1/2 tsp

Mustard seed - 1/2 tsp

Green chillies -5 or 6(cut in small pieces)

Ginger -1/2 cup(sliced thinly)

Garlic -1/2 cup(sliced thinly)

Coconut oil/Refined oil -as needed to fry the prawns

Curry Leaves -a small bunch

Vinegar -1 /2 cup

Salt for taste

For marinating the fish

Red Chilly powder -11/2 tsp

Turmeric powder -1/2 tsp

Salt - 1 tsp

Preparation

1. Peel devein and clean the prawns, and marinate it with chilly powder,turmeric powder,and salt.And keep it in refrigerator for one hour .And after that fry the prawns ,don't fry them too crisp because it will become hard.

2. Pop the mustard seed in the same oil,and then add ginger ,garlic,green chillies,curry leaves and saute it in medium flame .Add turmeric powder and red chilly powder to it and mix well.

3. Now add vinegar and salt and allow it to boil also add 1/2 cup lukewarm water if you needed,to this add the fried prawns and allow it in simmer another 5 mts.

4. According to your taste you can add vinegar and salt.Keep it in air tight container for a few days and then enjoy it.Better keep in fridge.

5.For better life of pickle if you are keeping it in room temperature immerse the pieces in gravy otherwise it will be spoiled.

Lemon Pickle - kerala recipe

Lemon has some medicinal value,as it is the major source of vitamin c.My mother used to make lemon pickle when the price will be low.At that time we bring lots of lemon and make pickle for rest of the year.Actually this recipe is not my mothers ,i like the pickle of my friend's mother rather than mine.I dont know why ?but i love its taste.During my college days one of my friend

her name is remya henry bought lemon pickle from home,and its tast made me crazy about lemons.And i got the recipe from her....thank you remya .

Ingredients

Lemon - 10 no

Ginger(sliced) -3 tsp

Garlic -2 pod

Red chilly powder -4 tsp

Turmeric powder - 1/2 tsp

Asafotida powder - 2tsp

Fenugreek powder - 1 tsp

Mustard powder - 1 tsp

Mustard seed -1 tsp

Gingerly oil

vinegar -1/2 cup

Salt for taste

Preparation

1.Steam lemons for 10 mts and then dry out its surface with a cloth and cut it into medium pieces as your wish may be 4 or 8.

2. Add salt to the lemon mix it well and keep aside.

3. Heat oil in a pan and splutter the mustard seed then add ginger ,garlic and saute it.,also add curry leaves.Then turn off the flame and add all the powders and mix it well .

4. Then add lemon to it and mix it well also add vinegar to it.

5.Keep it in air tight containers.Also cover it with a white cloth soaked in gingerly oil to avoid fungus.

6.It will be tastier if we use it after one month then the lemon pieces become soft.

Mango pickle-Kerala style

Pickles are all time favorites of mine .Especially i love the kadu mango pickle(tender mango pickle).I will discuss about its recipe in next post .Here i will write about the cut mango pickle,its preparation method is very easy .During my hostel days i ate a lot of pickle due to the foul smell of curries from the hostel kitchen.So for the remembrance of my hostel days ......

Ingredients

Mangoes -2 no (cut into small square pieces)

Chilli powder -4 tsp

Turmeric powder -1 tsp

Asafoetida - 1/2 tsp

Mustard seed - 1/2 tsp

Garlic - 10 flakes

Fenugreek powder- 1 tsp

vinegar- 1 tsp

Gingerly oil - 2 tsp

salt for taste

Preparation

1.Heat the oil in pan ,splutter the mustard seeds and then saute garlic .

2.Reduce heat to low and then add chilli powder,turmeric powder.Then turn off the heat.

3.To this add the mango pieces ,asafotida powder,fenugreek powder and salt.

4. Mix them well and add little vinegar to it.(optional)

Rasam - kerala style

It taste almost similar tomatto soup.In kerala there is an add of rasam powder with caption like this"biriyaneede koode rasam atha ippo combination".Meter eating biriyani you should have rasam because it helps in digestion.It is also a simple one ,so any one can try it.If you are a beginner in cooking and you are a vegetarian lover you should try this.As we drinks the pani of pani puri we can also drink the rasam.It is a not thick as any curry.Moving on to the ingredients......

Ingredients

Tomato -3 n0

Pepper powder -1/2 tsp

Garlic - 3 or 4

Green chilli -2 no

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Corriander leaves - a pinch

Oil - 1 tsp

Mustard seed - 1/2 tsp

Red chilli - 2 no

Preparation

1.Cut the tomatoes in to pieces and add 4 cups of water,green chillies , garlic ,salt ,turmeric powder and pepper powder and bring to boil.

2.Heat oil in another pan splutter the mustard seed,and add red chillies.Pour this to rasam .And finally add chopped corriander leaves.

We can eat it with rice,try it you will enjoy it.....

olan - kerala recipe

Olan is a typical kerala dish ,a non spicy one.And it is an unavoidable dish in onam sadhya.Very easy to make so try it.

Ingredients

1.Black eyed beans -1/4 cup

2.white gourd(kumbalanga) -1 cup

3. Green chillies -3 to 4 no

4. coconut milk - 1 cup

5.curry leaves

6.coconut oil - 1 tsp

salt for taste

Preparation

1. Soak the black eyed beans overnight and then cook it in pressure cooker with salt.

2. Add the white gourd made in small pieces,green chillies and biol for 5 mts.

3. Then add coconut milk and bring to boil.

4. switch off the fire,and add curry leaves and oil.

olan is ready to serve,try it in home......

Erissery(pumpkin) - Kerala recipe

Erissery is another common dish in kerala.Very Easy to prepare.And usually people do not know how to make variety of dish using pumpkin.I love it even though i don't like pumpkin.So you guys try it .........

Ingredients

Pumpkin -3 cups

Red beans -1 cup

Red chillies -2 no

Coconut - 1 no

Coconut for garnish -1/4 cup

Turmeric powder - 1/2 tsp

Green chillies -5or 6

Cumin seed -1/2 tsp

Mustard seed - 1/2 tsp

Garlic - 2 pod

Cumin seed -1/2 tsp

Pepper powder - 1/4 tsp

Coconut oil - 2 tsp

Preparation

1. Grind the coconut,cumin seed,garlic ,turmeric powder,pepper and green chillesi.

2. Pressure cook red beans and pumpkin with turmeric powder and salt.

3. Mash the pumpkin and then add the coconut mix,and cook again for another 5 mts.

4. In another pan heat 2tsp oil and splutter mustard seed,add redchillies ,curry leaves and the coconut for garnish .Fry it until it turns red in colour.Pour seasonings over the curry.

Now serve it hot .........

Avial - Kerala recipe

Like sambar , avial is also the typical dish in Kerala.Its very easy to make and taste excellent.Moving from different districts of Kerala method and ingredients changes .And here goes the simpler one as i guess.

Ingredients

Raw banana(ethakkaya) -1 no

Elephant yum(chena) - 250 gm

Beans - 250 gm

carrot - 200 gm

Red pumpkin(mathan) - 200 gm

White pumpkin(elevan) -200 gm

green chilli - 5-8 no

Drumstick -1 no

coconut grated - 1 no

cumin seed - 1/2 tsp

Turmeric powder -1/2 tsp

coconut oil - 3 tsp

small onion - 3 no

curd/tamarind -as your taste

From the above listed vegetables we can avoid things according to availability or add things like snake guard,bitter guard(some places in Kerala).

salt, curry leaves.

Preparation

1. cut the vegetables in 11/2" length pieces, all should be in equal length,and cook it along with turmeric powder,2 or 3 green chilli,salt and littile oil.Do not overcook the vegetables.

2. Grind coconut,cumin seed,green chilli,curry leaves,and small onion.

3. Add this coconut mixture to the cooked vegetables and cook it for another 5 mts.

4. Add curd or tamarind pulp for sour taste,if you are added mango piece this can be avoided.

5. Add coconut oil ,and curry leaves and mix well.

Its a good combination with rice,and in Kerala sadhya it plays a major role.

sambar -kerala recipe

Sambar is the most common dish in south india.There are different kinds of sambar like ulli sambar,uduppi sambar ,iyengar sambar etc.Its a mix of variety of vegetables often a good combination with idly, dosa, rice.Here i am going to give a simple method about how to make kerala model sambar.

Ingredients

Red gram(tuvr daal) -1 cup

Red onion (small) - 150 gm

Green chilly(slit) - 2

curry leaves(as required)

Tamarind pulp -size of small lemon

oil and salt

vegetables

Potatoes - 2 no

carrots -2 no

Drum stick -2 no

Tomatoes -2 no

Brinjal - 2 no

ladies finger - 3 no

Raw plantains(ettakkai) -1

French beans -3 no

Small piece of pumpkin

Ash guard small piece

You can make sambar according to the availability of vegetables means you can avoid some vegetables.

Sambar Masala

We get sambar masala of different companies in supermarket and you can use 2or 3 teaspoon of it.Or if any one wants to make it in home here is the ingredients.

Black gram(uzhunnu parippu) -a pinch

red chilli - 4 or 5 no

corriander seed -1 or 2 teaspoon

asefotida- 1/2 teaspoon

shredded cocunut - 4or 5 spoon

In a pan fry cocunut till it becomes red in colour and add the rest ingredients and grind it in mixi.

For tempering : Musturd seed -1/2 spoon, 2or 3 red chilli, curry leaves

Preparation Method

1. In a pressure cooker cook the dal with small onion ,green chilli, little turmeric powder and salt and reqd amt of water.

2. Now smash the dal well and add rest of vegetables (avoid ladies finger,tomatoes),tamarind pulp and cook it for one or two vissile.

3. Then add ladies finger and tomatoes ,sambar masala boil it for 2or 3 minutes

4. In another pan heat oil add musturd seed allow to sputter,add 2 red chilli, curry leaves fry for a minute add this to sambar. we can add chopped corriander leaves for taste.

serve this hot with idly, rice or dosa.