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.................

Parippu vada (chana dal vada)

Ingredients

1.Lemon - 12 no
2.Nallenna /Sesame oil - 1/4 cup
3.Mustard seeds - 1/2 tsp
4.Ginger chopped - 1 tsp
5.Garlic - 10 no
6.Red chilly powder - 3 tsp
7.Turmeric powder - 1/2 tsp
8.Fenugreek powder/Uluva powder - 1 tsp
9.Asafoetida /Kayam - 1 tsp
10.Dates grounded to paste - 3/4 cup
11.Salt
12.Vinegar - 1/4 cup


Preparation

1.Wash the lemons really well and dry out it with a cloth.

2.Heat 2 tsp oil in a wok and then saute the lemon in it .When the lemon become soft inside drain it out from the oil and dry out its surface with a cloth.

3.Heat the other 4 tsp oil in a pan and splutter the mustard seeds,then add the ginger and garlic to it and saute it well.Then add the red chilly powder,turmeric powder,fenugreek powder and kayam powder to it .Then add salt and date paste to it and mix it well.

4.Cut the lemon in to 4 pieces and add this to above mix.Turn off the fire and add vinegar and mix it well.

5.Cool it and keep it in air tight container ................

Lemon dates pickle

Ingredients

1.Lemon - 12 no
2.Nallenna /Sesame oil - 1/4 cup
3.Mustard seeds - 1/2 tsp
4.Ginger chopped - 1 tsp
5.Garlic - 10 no
6.Red chilly powder - 3 tsp
7.Turmeric powder - 1/2 tsp
8.Fenugreek powder/Uluva powder - 1 tsp
9.Asafoetida /Kayam - 1 tsp
10.Dates grounded to paste - 3/4 cup
11.Salt
12.Vinegar - 1/4 cup


Preparation

1.Wash the lemons really well and dry out it with a cloth.

2.Heat 2 tsp oil in a wok and then saute the lemon in it .When the lemon become soft inside drain it out from the oil and dry out its surface with a cloth.

3.Heat the other 4 tsp oil in a pan and splutter the mustard seeds,then add the ginger and garlic to it and saute it well.Then add the red chilly powder,turmeric powder,fenugreek powder and kayam powder to it .Then add salt and date paste to it and mix it well.

4.Cut the lemon in to 4 pieces and add this to above mix.Turn off the fire and add vinegar and mix it well.

5.Cool it and keep it in air tight container ................

Carrot Pickle with Green chilly

Ingredients

1.Carrot - 2 no

2.Green chilly - 8 to 10

3.Asafoetida/Kayam - 1/4 tsp

4.Mustard seeds - 1/2 tsp

5.Turmeric powder - 1/4 tsp

6.Salt

7.Oil - 2 tsp

8.Vinegar as needed

Preparation

1.Cut the carrot in length wise in one inch pieces.

2.Cut the green chilly in length wise in one inch pieces.

3.Mix the carrot and green chillies with kayam and salt.

4.Heat the oil in a pan and splutter the mustard seeds then turn off the fire and add carrot and green chilly to it.

5.Add kayam and turmeric powder ,salt to it.Add vinegar to it and mix it well.

Store it in an air tight container and keep it in fridge.......

Mushroom Pickle

Ingredients

1.Mushroom cut in to pieces - 300 gm
2.Nallenna (Sesame oil ) - 150 gm
3.Mustard seeds - 1/2 tsp
4.Ginger chopped - 50 gm
5.Garlic chopped - 50 gm
6.Green chilly chopped - 50 gm
7.Curry leaves
8.Turmeric powder - 1/2 tsp
9.Red chilly powder - 3 tsp
10.Fenugreek powder /Uluva podi - 1/2 tsp
11.Vinegar - 75 ml
12.Salt

Preparation

1.Heat the sesame oil in a pan and when it becomes hot add the mustard seeds to it.When it pops out add ginger, garlic ,green chillies and curry leaves to it.

2.Then add the mushrooms to it and saute it well.Then add turmeric powder,red chilly powder and salt to this.

3.Add vinegar and uluva powder to it and bring it to boil.Then turn off the fire and when it becomes cool store it in a air tight container.

Mushroom Cutlet

Ingredients

1.Mushroom - 300 gm
2.Onion chopped - 2
3.Carrot chopped - 1/4 cup
4.Beans chopped - 1/4 cup
5.Ginger cut in small pieces - 2 tsp
6.Green chillies chopped - 7
7.Potato boiled - 1 no
8.Coriander leaves
9.Salt
10.Boiled green peas - 50 gm
11.Bread crumble - 1 cup
12.Egg - 1
13.Oil - 2 tsp
14.Oil - as needed to fry the cutlet

Preparation

1.Heat 2 tsp oil in a pan and then add chopped ginger and green chilly to it.Saute it well then add the chopped onions to it.

2.When the onion becomes saute well add carrot and beans to it.saute it well till it becomes cooked well.

3.Then add boiled potatoes,green peas ,to it.Add salt and chopped coriander leaves to it and mix it well.

4.Then make it in to small ball shape and then flatten to the form of cutlet.

5.Beat the egg in one bowl.Dip each bowl in the beaten egg and then roll it in the bread crumbs.

6.Heat the oil in a pan and deep fry the cutlet in it .Till it becomes golden color in both sides.

Serve it with tomato sauce .....................

Mushroom Vegetable Korma (Koonu Korma)

Ingredients

1.Mushroom - 150 gm
2.Thick Coconut milk - 1/2 cup
3.Thin coconut milk - 1 1/2 cup
4.Green chilly - 6
5.Ginger garlic paste - 1 tsp
6.Khas khas - 1 tsp
7.Cashew Nuts - 50 gm
8.Cardamom - 1 stick
9.Cloves - 2
10.Shallots/Kunjulli - 6 no
11.Potato - 2
12.Green Peas - 1/4 cup
13.Tomato - 2 no
14.Salt
15.Coriander leaves
16.Lemon juice - 1 tsp
17.Oil - 2 tsp


Preparation

1.Grind the green chilly,ginger and garlic in to paste.

2.Make paste of cashew nuts and soaked khas khas separately.

3.Heat two tsp oil in a pan and add cardamom and cloves to it.

4.Then add sliced kunjulli to it and saute it really well,then add ginger ,green chilly ,and garlic paste to it.

5.When it become saute well add the mushroom ,potato cooked green peas ,and tomato to it.Then add salt and thin coconut milk to it and cook it well.

6.When these are cooked well add the grounded cashew nuts and khas khas to it.

7.Boil it for 5 mts and then add coriander leaves and thick coconut milk to it.

Turn off the fire and add lemon juice to it..............

Beetroot Pachadi Kerala style

Ingredients

1.Beetroot grated - 11/2 cup
2.Turmeric powder - 1/4 ts
3.Curd - 1 cup
4.Oil - 2 tsp


For grinding

1.Grated coconut - 1 cup
2.Green chilly - 3 or 4
3.Ginger - 1 piece
4.Curry leaves
5.Small shallots/Kunjulli - 5

For popping

1.Mustard seeds - 1/2 tsp
2.Curry leaves
3.Red chilly - 2


For preparation

1.Grind the coconut with other ingredients listed under 'for grinding' with little water.

2.Either you can grate the beetroot or cut it in to small pieces.

3.Add 1 cup of water ,turmeric powder,and salt to the beetroot and cook it till it becomes cooked well.

4.Then add the grounded paste to it ,when it boils well add the curd to it.

5.After adding curd do not over boil it .

6.Then in a pan heat the oil and add the mustard seeds to it ,when it starts to popping add red chilly and curry leaves to it.Then add the beetroot pachadi to it.

Padavalanga Thoran (Snake gourd stir fry)

Ingredients For Padavalanga Thoran

1.Snake gourd cut in pieces - 2 cup
2.Grated coconut - 1/2 cup
3.Green chilly - 4 or 5
4.Kunjulli /Small shallots - 6 to 8
5.Salt
6.Oil - 2 tsp
7.Mustard seeds - 1/4 tsp
8.Curry leaves

Preparation of thoran

1.Cut the snake gourd in to small pieces .

2.Crush the grated coconut ,green chilly and kunjulli in a mixer grinder.

3.Mix the padavalanga with the crushed mixture .Heat the oil in a pan and splutter the mustard seeds add curry leaves to it.

4.Then add the padavalanga coconut mix to it .Add salt to it and mix it well.Then cover it with a lid and cook it in low flame for 5 mts.

5.By this time the padavalanga will be ready to be served ........

Beerakaya-Nuvvulu koora (Ridge gourd-Sesame seeds Curry) -Andra recipe

Ridge gourd in english and in malayalm we call it as peechinga.And we do not use sesame seeds or ellu in our curry.But in most of the Andra recipe they use the sesame seeds (nuvuulu in telugu)ellu in malayalam.

Ingredients

1.Ridge gourd or Beerakaya or peechinga - 1
2.Sesame seeds or Nuvuulu or ellu - 3 tsp
3.Green chilly - 4
4.Onion chopped - 1 small
5.Turmeric powder - 1/4 tsp
6.Red chilly - 2
7.Curry leaves
8.Salt
9.Oil - 1 tsp
10.Chopped coriander leaves

preparation

1.Peel the skin of ridge gourd and cut it in to small pieces.

2.In another pan dry roast the sesame seeds and make powder of it.

3.Heat the oil in a pan add the red chilly and curry leaves to it.Then add the onion and green chillies to it,and saute it well.

4.Then add salt and turmeric powder to it and add the ridge gourd pieces to it .Cover it with a lid and cook it on low flame till the ridge gourd cooked well.

5.Last add the sesame powder and garnish it with chopped coriander leaves........

Gummadikaya Pulusu or Pumpkin curry in Andra style

Pulusu in Telugu means thick gravy cooked in tamarind and onions.

Ingredients

1.Pumpkin cut in squares - 2 cup
2.Onion - 2 no
3.Green chilly - 4 to 6
4.Tamarind - lemon size
5.Jaggery - 1/2 cup
6.Garlic - 2 cloves
7.Chilly powder - 1 tsp
8.Turmeric powder - 1/4 tsp
9.Salt
10.Oil - 2tsp
11.Curry leaves
12.Red chillies - 2
13.Mustard seeds - 1/2 tsp
14.Cumin seeds/Jeera - 1/2 tsp
15.Coriander leaves

Preparation

1.You can either use a pressure cooker or wok for this,but i prefer pressure cooker because later we have to steam the pumpkin in it.

2.Heat the oil in a pressure cooker and then add the mustard seeds,red chillies ,cumin seeds,curry leaves to it.

3.When the popping sounds of mustard come out add the sliced onions to it and saute it well.Add the green chilly and garlic , saute it till the onions become translucent.


4.Add turmeric powder and salt to it.Then add the diced pumpkin and 1 1/2 cup water to it and steam it this will make the cooking easier.

5.When the pumpkin is cooked well add the jaggery and tamarind pulp to it .Keep the fire in simmer till the gravy become thicken like for the soup.

6.Add chopped coriander leaves to it and turn off the fire....

Paneer Kaliya recipe by Sanjeev Kapoor

" Paneer kaliya " sounds different ,it remind me the intelligent crow in Balarama Story Book.I got this recipe from the khana khazana programme .

Ingredients

1.Cottage cheese or Paneer - 500 gm
2.Almonds grounded - 1 1/2 cup
3.Ghee - 2 tsp
4.Green cardamom - 4
5.Cloves - 4
6.Pepper corns - 10 no
7.Cinnamon - 1 stick
8.Onion sliced - 2
9.Ginger chopped - 1 tsp
10.Coriander seeds - 2 tsp
11.Turmeric powder - 1/2 tsp
12.Fresh cream - 1 cup or milk
13.Coriander leaves
14.Salt

Preparation

1.Grind the almonds in to fine paste .

2.Heat the ghee in a pan and add crushed cardamom,cloves and pepper corns to it.

3.Add cinnamon and sliced onion to it and saute it for 1 minute.Add ginger and coriander seeds to it and saute it really well. Turn off the fire and when it becomes cool grind it in to fine paste.

4.Heat 1 tsp ghee in a pan and saute the paneer in it till it becomes golden brown in color.

5.Now drain out the paneer from the ghee and in the same hot ghee add the pasted masala.Stir it till it seperates out from the ghee.

6.If needed add water to it and then add the grounded almond to it ,add the turmeric powder,and salt to it.

7.Add the paneer cubes to it and last add the fresh cream to it and serve it as hot.....

I think this recipe is the creation of Sanjeev Kapoor....

Paneer Kesari

Ingredients

1.Paneer - 250 gm

2.Saffron/Kesar - 1/4 tsp

3.Tomato puree - 1 cup

4.Red chilli powder - 1 tsp

5.Yogurt - 1 cup

6.Salt

7.Cardamom powder - 1/4 tsp

8.Ghee - 2 tsp

9.Kasurimethi - 1/2 tsp

10.Almonds toasted and flaked - 5 to 6

Preparation

1.First we have to prepare the saffron needed for the paneer kesari.

2.In a pan heat the ghee then add the tomato puree to it then to this add the red chilli powder and salt.

3.When it becomes boil then keep it in simmer and add yogurt and fried paneer to it.

4.Add the cardamom powder,kasorimethi and soaked kesar to it .Serve it as hot with almonds toasted .

Malai Kofta a north indian recipe

Ingredients for the kofta balls

1.Potatoes - 4 no

2.Cottage cheese or paneer grated - 1 cup

3.Cooked green peas - 1/2 cup optional

4.Green chillies - 3 or 4

5.Salt

6.Cornflour or breadcrumbs - 1/4 cup

7.Oil to fry the kofta

8.Almonds or raisins - 50 gm

Ingredients for the gravy

1.Onions - 2

2.Tomatoes - 2 or 3

3.Ginger and garlic paste - 1 1/2 tsp

4.Red chilli powder - 1 tsp

5.Garam masala powder - 1 tsp

6.Coriander powder - 1 tsp

7.Turmeric powder - a pinch

8.Fresh cream - 1/2 cup

9.Chopped coriander leaves

10.Sha jeera - 1/2 tsp

Preparation

1.To make the kofta balls first boil the potatoes well and mash it using a spoon.To this add the grated paneer , cooked green peas and chopped green chillies .Add salt as needed mix it well.

2.Then divide this dough in to small balls .Stuff raisins or almonds in each ball.then dip each ball in cornflour or breadcrumbs.Heat the oil in a pan and deep fry the balls in it till its color changes to pale golden color.

3.Then heat 2 tsp oil in a kadai and saute the onions in it and then add the green chillies and ginger garlic paste to it.When it is cooked well add the chopped tomatoes to it and mix it well.To this add the powders and salt.Then turn off the fire and when it becomes cool make it in to fine paste.

4.Heat 1 tsp oil in a pan and splutter the sha jeera to it then add the masala gravy to it.when the gravy starts to separate oil add fresh cream to it.When it begins to boil and gravy becomes thicken add the kofta balls to it.

5.Finely add the chopped coriander leaves to it.Serve it with chappathi or roti.

Paneer Biriyani

Ingredients

For the rice

1. Basmathi rice - 3 cup

2. water - 6 cup

3. Cardamom - 6 no

4. Cinnamon- 1 medium stick

5.Cloves - 6 no

6.Ghee - 3 tsp

7. Salt for taste

8.Lemon juice -2 tsp

For the marination of paneer

1.Paneer - 500 gm
2.Chilli powder -1 tsp
3.Salt
4.Ginger garlic paste - 1 tsp
5.Curd - 1/2 cup

For the gravy

1.Onion sliced - 4 no
2.Tomatoes - 2 or 3
3.Ginger and garlic paste - 1 tsp
4.Garam masala powder - 1 tsp
5.Red chilli powder - 1/2 tsp
6.Turmeric powder - 1/4 tsp
7.Cooked Green peas - 1/4 cup

Preparation

1. Wash and drain the rice well.

2.Pour little ghee in vessel and then add cardomom,cinnomon,cloves.

3.Then add measured waterand wait till it boils,to the boiling water add rice.

4.After four or five vissile turn off the burner.

5. Marinate the paneer with ginger,garlic paste , of red chilli powder, turmeric powder,curd,and salt for 30 mts .And then shallow fry the paneer in the oil.

6.Then in the same pan saute the onions,ginger,garlic,green chillies,tomatoes well.Then add the rest of red chilli powder,turmeric powder,garam masala ,salt,curd to it and then add the fried paneer annd cooked green peas to it and cook it for 5 to 6 mts.

7.In a big vessel pour some ghee and above it spread one portion of paneer masala.

9.Above it one layer of rice,followed by the fried onion ,cashew,raisins and chopped mint and corriander leaves.

10. Then another layer of paneer ,followed by rice and garnishing.Also pour some ghee on top of rice.

11. Cover it with a lid and seal it (with dough of maida).And lightly heat it for 15 mts.This process is called dum.

Now the delicious paneer biriyani is ready to be served...........................................................

Vazhappindi Thoran/Banana Stem Thoran

Ingredients

1.Vazhappindi chopped - 1 1/2 cup
2.Grated coconut - 1 cup
3.Shallots/Kunjulli - 4
4.Red chilli powder - 1 tsp
5.Turmeric powder - 1/4 tsp
6.Salt
7.Coconut Oil - 2 tsp
8.Mustard seeds - 1/2 tsp

Preparation

1.Chop the vazhappindi in to fine pieces and clean it well with water.

2.To avoid the stain in the vazhappindi mix it with little coconut oil.

3.Crush the coconut with kunjullies ,turmeric powder ,and chilli powder .

4.Mix the vazhappindi with crushed coconut mixer and salt.

5.Heat the oil in a pan and splutter the mustard seeds add curry leaves to it.Then add the vazhappindi mix to it and stir it well.

6.Cover it with a lid and then again cook it for 5 mts till it becomes dry.

Chembin thal Thoran

It is a typical Kerala dish because i do not think that chembin thal is used for cooking in any other part.

Ingredients

1.Chembin thal (Colacasia stem)-3 cup

2.Green chillies - 4

3.Shallots/Kunjulli - 2

4.Coconut grated - 1 cup

5.Van payar cooked - 1 cup

6.Onion - 1

7.Turmeric powder - 1/2 tsp

8.Coconut oil - 2 table spoon

9.Mustard seeds - 1/2 tsp

10.Salt

11.Curry leaves

12.Red chillies - 1

Preparation

1.Slice the chembin thal in to small pieces.

2.Crush the coconut with green chillies and shallots.

3.Mix it with chembin thal ,cooked vanpayar,sliced onion,turmeric powder,salt .

4.Heat the oil in a pan and splutter the mustard seeds ,add red chillies and curry leaves to it.Then to this add the mixed chembin thal along with vanpayar.Then cover it with a lid and cook it for 10 mts in low flame,

5.After 10 mts uncover it and make it dry.

Now the delicious chembin thal with vanpayar thoran is ready......

Mushroom Curry -Kerala Style

Ingredients

1.Mushroom Chopped - 250 gm
2.Kunjulli/Small shallots - 1/4 cup this will increase the taste
3.Green chillies slitted - 3 to 4
4.Ginger crushed - 1 tsp
5.Garlic crushed - 1tsp
6.Bay leaves - 1
7.Curry leaves
8.Chilli powder - 1 1/2 tsp
9.Turmeric powder - 1/4 tsp
10.Coriander powder - 1/2 tsp
11.Garam masala powder -1/2 tsp
12.Salt
13.Oil -2 tsp
14.Thick coconut milk - 1/4 cup

Preparation

1.Heat the oil in a pan and add the bay leaf and curry leaves to it and then add ginger and garlic to it saute it till its raw smell goes.

2.Add the chopped kunjulli to it and saute it well,then to this add the turmeric powder,chilli powder,coriander powder,salt and saute it for 2 mts.

3.Add the sliced mushroom to this and saute it for 3 to 4 mts.When the mushroom become almost cooked add the coconut milk to it and bring it to boil.

4.Turn off the fire and add the garam masala powder to it.........

Serve it with rice or chappathi..............

Tomato Rice

Ingredients

1.Ghee - 2 tsp
2.Red chilli - 2 broken
3.Mustard seeds - 1/4tsp
4.Cumin seeds - 1/4 tsp
5.Chana dal - 1 tsp
6.Urad dal/ Splitted Black gram - 1 tsp
7.Ginger chopped - 1/2 tsp
8.Green chillies chopped - 1 tsp
9.Curry leaves
10.Onion chopped - 1 small or 2 tsp
11.Tomato chopped - 2 big
12.Red chilli powder - 1/4 tsp
13.Cooked rice - 1 cup
14.Salt
15.Coriander leaves


Preparation

1.You can use any kind of white rice for to prepare the rice. Or use the basmathi rice.Cook the rice in 2 cups of water.Drain it out and keep it aside.

2.Heat the ghee in a pan and splutter the mustard seeds ,then add red chillies to it,add cumin seeds ,chana dal ,and urad dal to it.When it becomes slightly brown in color add the chopped green chillies ,curry leaves,chopped ginger to it.

3.Then add 2 tsp of chopped onion to it .saute it for 2 mts and add the chopped tomatoes to it .Cook it till it becomes half cooked.Add red chilli powder and salt to it and mix it well.

4.Then add the cooked rice to it and mix it very well.Garnish it with coriander leaves.
You can make variations according to your taste.

Baby Potato Rice

Ingredients

1.Basmathi rice - 2 cup
2.Oil - 2 table spoon
3.Baby potatoes - 200 gm
4.Onion - 3 no
5.Cinnamon stick - 1
6.Cloves -2
7.Cardamom - 2
8.Water - 4 cup
9.Ghee - 3 table spoon
10.Turmeric powder - 1/4 tsp
11.Red chilli powder - 1 1/2 tsp
12.Garam masala powder - 1 1/2 tsp
13.Tomato - 1
14.Coriander leaves - 2 table spoon
15.Pudhina leaves - 1 table spoon
16.Curd - 1/2 cup
17.Salt

Preparation

1.Boil the potatoes and peel its skin .Then pick the potatoes with a fork.Then heat the oil and deep fry the potatoes in it.

2.In a frying pan heat the ghee and to this add the cinnamon,cardamom,and cloves to it.Add the chopped onions to it and saute it well.Then to this add chopped tomatoes and saute it again.

3.To this add the turmeric powder,chilli powder,garam masala powder and mix it well.Add salt to it.

4.Add curd to it and then add the fried potatoes to it .Add fried rice to it so that it will not be sticky together.

5.Pour 4 cup of boiled water to it ,and cook it .When it begins to boil make it in simmer and cook it for another 10 to 15 mts.

6.When the rice become cooked add chopped coriander and pudhina leaves to it.