A good buttermilk curry to eat in hot weather, No vegetables are needed to prepare it..
Ingredients
coconut oil
mustard
fenugreek
curry leaves
shallots
ginger garlic and green chilly
buttermilk
salt
Preparation
Heat oil in a clay pot, add mustard and fenugreek, let it pop well, add curry leaves and shallots, saute it well, next add ginger, garlic and chilly paste, saute it again, now pour buttermilk, add salt, then heat it well. Now turn off flame.
Achu Murukku also known as Rose cookies, Achappam is a popular Kerala style snack recipe . Traditionally it has eggs added in the batter, but this recipe for achappam is eggless and is made with just 4 ingredients. Rice flour, plain flour, coconut milk and sugar is made into batter. A special Achappam mould is dipped in the batter and fried in hot oil to make this super tasty, crispy and flavourful snack.
Ingredients
rice flour-2 kg
maida-1 cup
egg-8
coconut milk- 4 coconut
sugar-1 cup
vanila essence-1 tsp
sesame seeds-2-3 tsp
oil
Preparation
Take Rice flour in a large bowl. Add egg to the mixie jar, then add sugar, and vanila essence, blend well, then add to the rice flour, pour coconut milk too, mix well and make a medium thick batter, add sesame seeds, mix again. Heat oil in a pan, put the moild in oil, once it heat enough, take the dough and dip in batter about 3/4 part, then put it in oil, once the snach separate from the mould, fry both sides well.
Payyoli Chicken Fry – A simple fried chicken recipe with authentic Malabar flavours. The spiciness of the green chillies cuts perfectly through the juicy and tender chicken pieces. The coconut oil gives this dish a distinct flavour. Serve this dish as a starter for your house parties.
A variety chicken dish from Kerala..
Ingredients
chicken leg-5
kashmiri chilli-10
shallots-10
garlic
curry leaves
green chilly
rice flour
corn flour
garam masala
fennel
salt
ginger
coconut-1/2 cup
lime juice-2 tbsp
turmeric
Oil
Preparation
Boil water in a pan, add Kashmiri chilly, cook it for 2-3 minutes, then transfer the chilly to mixie jar, add fennel, ginger, garlic and shallots, grind it well, next add masala powders, rice flour,lime juice, corn flour and salt, grind it again, then marinate chicken with this masala, mix coconut and this masala, set aside. Heat oil for frying, add chicken pieces, fry it well, then take it in a plate, fry the coconut until it become brown, then add above the chicken, in the same way fry green chilly and curry leaves and add to chicken , then serve it.
Dosa and Idli are our important breakfast dishes and to make them at their best, the ingredients need to be mixed correctly. Just prepare the batter like this to make good cottony dosa and idlis.
INGREDIENTS
Raw rice- 2 cup
fenugreek-1/2 tsp
urad dal-3/4 cup
water
cooked rice-1/2 cup
Salt
Preparation
Add rice, fenugreek and urad dal in a bowl, wash well, then soak it in clean water for 4-6 hrs, then grind it with cooked rice, use soaked water to grind, keep the batter overnight for fermentation, then add salt to the raised batter, then you can make soft idli and dosa with this batter.
Ragi is rich in calcium, iron, and protein, making it an ideal choice for vegetarians and vegans looking to get their daily dose of these minerals.
A tasty snack with ragi..
Ingredients
jaggerry-1 cup
water-1/4 cup
coconut-3/4 cup
cardamom powder-1/4 tsp
water-3 cup
ragi powder- 2 cup
Preparation
For filling, add jaggerry to a pan, pour a little water, then boil it until it completely dissolve, now add coconut, mix both well, add cardamom , mix it again, then turn off flame. Boil water in a bowl, add ragi powder, mix it well, then turn off flame. Knead the dough well, and make soft. Take banana leaf, apply the dough in a thin layer, add filling one side, then fold it, after the process is done steam ada.
wash and wipe water on the raw mangoes, finely chop mangoes, transfer it to a bowl , chop ginger and green chillies, add this to chopped mangoes, add salt and mix well with your hand…
add chilli powder and vinegar, mix well with your hand for 4 to 5 minutes, keep aside for half an hour to 1 hour, after an hour check the taste and add salt or chilli powder or vinegar if required, transfer it to a clean and dry glass jar, you can keep out for 3 to 4 days … keep in the refrigerator for a month or more.
Cooking food in iron pots is best for health but when bought fresh it should be seasoned before use. See how easy it is to do
first wash the iron cookware with dishwash liquid ,then add some baking soda to the cookware and squeeze out 1/2 of a lime ., scrub with lemon peel on both side of the cookware, wash well with water and wipe off the water, now place the cookware on the stove and saute some onion pieces in any oil of your choice, saute till the onion becomes black., switch off the flame and allow it to cool,once it come to normal temperature remove the oil and onion, wipe the excess oil with a tissue or clean cotton cloth, now it’s ready for cooking.
Heat oil in a clay pot, add masala powders, heat it well, then pour tamarind water, add salt, let it boil well, now add bitter gourd , cook it well. Finally, season the curry with mustard and curry leaves.
Ragi: Health Benefits, Nutrition, Skin & Hair Uses, Recipes …
Ragi is a great source of dietary fibre, complex carbs and proteins that keep you satiated and delay gastric emptying time, thereby helping one to reduce overall calorie intake and promote weight loss. Besides this, it also helps in controlling blood sugar spikes and maintaining bone health.
Green gram dal bestowed with vast reserves of essential nutrients and antioxidant compounds helps to manage diabetes, blood pressure and lowers the risk of cancer and heart disease.
A healthy recipe with Ragi and Green gram
Ingredients
ragi-1/4 cup
green gram-1/4 cup
salt
coconut-1/4 cup
dates
Preparation
Soak ragi and green gram separately, then add soaked green gram to a cooker, add water then cook it well. Grind ragi with coconut, then take the extracts through a siever. Pour the ragi coconut water to a pan, then cook it, stir continously , once it become thick add cooked green gram, combine both well, next add dates, mix well, then turn off flame.
Boil milk in a pan, add semolina into it, combine well, once it cooked enough add coconut, mix all well, then turn off flame. Wait until the mix become cooled down, then knead it well and make soft, then make small finger shaped bites. Beat 2 egg s in a bowl, dip the bites in egg, then coat bread crumbs, then fry the fingers in oil.
Tharipola
Ingredients
Semolina
All-purpose flour
Baking powder
Baking soda
Vanilla essence or vanilla flavor
Eggs
Sunflower oil
Sugar
Cardamom
Milk
Tutti-frutti (optional, for topping)
Preparation
Preparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
