Raw Banana Stir fry

Raw banana is very good for health. A tasty recipe made with raw banana is here, which is a perfect side dish for rice. Also include onam recipes.

Ingredients

raw plantain – 2

coconut oil – 2 tablespoon

Onion – 1

curry leaves

Green chilli – 4-5

chilli powder – 3/4 teaspoon

turmeric powder – 1/2 teaspoon

salt

Preparation

Cut banana into long thin pieces, then dip it in water. Heat oil in a pan, add onion, curry leaves and green chilly, saute it well, then add banana,and masala powders together, mix well, cover the pan, cook until it become dry, then turn off flame

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Beetroot Pachadi

Beetroot Pachadi is made with cooked beetroot and plain yogurt and has a bit sweet taste. Many varieties made of the same key recipe exist in different parts of Kerala. It’s served on the occasion of Onam, Vishu, and on Kerala Sadya.

Ingredients

beetroot-1

salt

coconut-2 tbsp

curd-3 tbsp

green chilly-2

ginger

oil

mustard

dry chilly-2

curry leaves

Preparation

Grate fresh beetroot. Heat a pan, add beatroot, saute it by adding salt. Grind coconut with green chilly, ginger, curry leaves and some mustard, add this paste to beetroot, mix it well and cook it for 2 minutes, then add curd, heat it well. Finally season the curry with mustard, dry chilly, curry leaves and coconut.

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Spongy Snack recipe

Having evening tea with snack is habit of Malayalees, especially kids ask snack for drinking tea. Here a tasty recipe, which can be made within the time of boil tea.

Ingredients

instant yeast-3/4 tsp

sugar-1 tsp

lukewarm water

maida-2 cup

baking powder-1 tsp

sugar

oil for frying

Preparation

Take yeast in a bowl, add sugar and lukewarm water into it, wait for 10 minutes to raise. Take maida in a bowl, add salt, sugar, and baking powder, mix well, then add raised yeast, knead it well and make a sticky dough, rest the dough for 2 hrs. Heat oil in a pan, put the dough with the spoon to oil, fry well.

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Easy Breakfast Recipe

Traditional breakfast recipes are very time consuming, so working women are always choose less time recipes, here we are presenting a very tasty breakfast recipe which can be cook within 5 minutes.

Ingredients

maida-1 cup

salt

sugar-2 tsp

coconut oil-1 tsp

turmeric-1 pinch

egg-2

Preparation

Take a mixie jar, add maida, salt, sugar and water, blend it well, then pour the batter to a bowl, then add turmeric and egg, mix well again. Heat a pan, pour batter, spread it over, then cook both sides well. Tasty breakfast is ready.

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Wheat ada

Ada is a very comforting traditional kerala snack. Something that is made at the spur of the moment… Though making it with rice flour dough is more authentic.

Gothambu Elayada. Elayada is a Appam made in banana leaf. Normally people will make it using rice flour. But we can also make this using wheat flour. It’s very easy to make, soft structure filled with juicy filling. We are going to make the filling using bananas which will make this elayada to the next level

Ingredients

Wheat flour 1.25 cup

Salt to taste

water less than 1 cup

For filling

Banana (Nendran) 2 medium

coconut 1 cup

jaggery 1 cup

water 1/4 cup

ghee 1 tbsp

elaichi powder 1/4 tsp

Banana leaf for making ada

Preparation

For dough, add wheat flour in a bowl, add a little salt, then pour water, knead it well and make a sticky dough. Chop banana into small pieces. Heat a pan, add ghee, then add banana, saute it well and mash it slightly, pour jaggerry juice, then add coconut, mix everything well, once it become thick turn off flame. Take banana leaf, add dough, spread it over the layer in a thin layer, add filling oneside, then fold the leaf one side to another, after all finished, steam it in idli maker.

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Mathanga Erissery

There are so many recipes that can be made with Pumpkin – a veggie from the squash family. Just like this Pumpkin Erissery, which is a lovely dish from the cuisine of Kerala. Also known as Mathanga Erissery, it is a mildly tempered curry with slight sweet tones from the pumpkin and coconut. It is also gluten-free and vegan as all the ingredients in this recipe are plant-based.

Ingredients

pumpkin-2 cup

cow beans-1 cup

water-4 glass

turmeric-1/2 tsp

chilly powder-1 1/2 tsp

green chilly-3-4

coconut- 1 1/2 cup

cumin-1 tsp

garlic-3-4

shallots-2-3

coconut oil-1/2 glass

mustard

urad dal

dry chilly

curry leaves

shallots-15

sugar-1 tsp

coconut-1 1/2 glass

Preparation

Dry roast cowbeans well, then wash it, add this to a pressure cooker, add salt along with it, then cook it for 5-6 whistle. After the pressure gone, add pumpkin into it, add masala powders, then cook it well. Grind coconut with green chilly, garlic, shallots and cumin, and make a paste, add this to curry, boil it again. Heat oil in a pan, then pop it well, add urad dal, dry chilly, curry leaves and shallots , then roast it well, finally add coconut, roast until it turns brown, then add it to curry. Now its ready to serve.

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Ginger Pachadi

Ginger and curd is very helpful to cure digestive issue. A very tasty recipe which is made with ginger and curd, this is also a sadya dish, which helps to relax our stomach after having so much foods.

Ingredients

coconut

dry chilly-2

curry leaves

green chilly-2

ginger

buttermilk

coconut oil

mustard

Preparation

Grind coconut with green chilly, ginger, salt and buttermilk, and make a thick paste,.Heat oil in a pan, pop mustard, then add dry chilly mustard and coconut, roast it well, then add to coconut paste, mix all well.

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Cut Mango Pickles

Mango pickle is a spicy condiment made with raw mango, spice powders, salt, garlic & oil. This instant pickle is the best to make easily. In Onam Sadya , mango pickle is necessary item ever, lets try this in onam sadya.

Ingredients

raw mango-1 kg

salt

mustard-1 tdp

fenugreek-1/4 tsp

garlic

curry leaves

gingelly oil-4 tbsp

green chilly-4

dry chilly-3

turmeric-1/2 tsp

hing powder-1 tsp

roasted fenugreek powder-3/4 tsp

water-1/2 cup

chilly powder-4 tbsp

crushed mustard-1 tsp

Preparation

Wash mangoes thoroughly in water, then wipe out water with a towel, cut mangoes into small pieces, add salt, mix well, then keep aside for 1/2 hrs. Then, heat oil in a pan, add mustard, let it pop well, then add fenugreek, green chilly, garlic, curry leaves, and dry chilly, saute all well. then add masala powders into it, mix it well, then add water, let it boil well, now add mango pieces, add salt if required, finally add crushed mustard , after a mix turn off flame.

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Lemon pickle White

Vella Naranga achar or lemon pickle is a tangy and spiced Kerala-style pickle made with lemons, ginger, garlic, green chilies, and spices. Naranga means lemon, Vella means white and achar means pickle in the Malayalam language. Lemons are also rich in vitamin c and other wholesome nutrients. It does not contain many spices like other pickles and is a traditional dish served in sadya. This quick-to-make lemon pickle Kerala style is ready to serve immediately.

Ingredients

lemon

salt

coconut oil

ginger

garlic

curry leaves

green chilly

turmeric powder

hing

fenugreek powder

sugar

vinegar

Preparation

Cut lemon into small pieces, add salt, mix well, then keep aside for 2 days. Heat oil in a clay pot, add mustard, let it crack well, then add ginger , garlic and green chilly, saute it all, add masala powders, then add lemon, combine all well, add sugar and vinegar, cook it about 5 minutes, then turn off flame.

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Pani Poori

Panipuri is deep-fried breaded sphere filled with potato, onion, or chickpea. It is a common street food in the Indian subcontinent. It is often spiced with tamarind chutney, chili powder, or chaat masala. A variant, fuchka, uses spiced mashed potatoes as the filling.

Lets prepare tamarind chutney first, for that, take tamarind pulp, add this to a pan, add jaggerry, boil it well, add sauce , salt and chilly powder, boil it again until it become thick, then turn off flame.

Next, for green chutney, grind mint leaves, coriander leaves, green chilly, and ginger together, add more water, then strain it to a bowl, add salt into it, mix well.

For potato mix, mash boiled potatoes, add chopped onion, coriander leaves, salt, chilly powder and chat masala into it , mix all .

Take red sauce, add water and make loose consistency.

Take poori, put a hole above, add potato mix, mixture, and both chutneys, then have it.

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Thattukada

Raw Banana Stir fry

Beetroot Pachadi

Spongy Snack recipe

Easy Breakfast Recipe

Wheat ada

Mathanga Erissery

Ginger Pachadi

Cut Mango Pickles

Lemon pickle White

Pani Poori

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business