Potato, Brinjal sabji

Ingredients:

Ladies finger – 250g

Potato – 1 ( big )

Onion – 2 ( medium )

Tomato – 1 ( medium )

Garlic – 10

Green chilli – 1

Coriander leaves

Lemon – 1/2 ( small size )

Oil

Cumin seeds – 1/2 tsp

Turmeric powder – 1/2 tsp

Chilli powder – 1 tsp

Coriander powder – 1 1/2 tsp

Garam masala – 1/4 tsp

Asafoetida powder – 3 pinch

Chaat masala – 1/4 tsp

Salt

Preparation

Heat oil in a pan, add cumin, roast it well, add garlic, and green chilly, saute it for 1 minute, next add potato, add salt, next add onion, saute it again for 4 minutes, now add tomato, mix well, next add ladies finger, saute it for 4 minutes, add more salt, once it cooked enough add masala powders, mix well, cook it in low flame, add chat masala, cover the pan, cook it for 3 minutes. finally add some coriander leaves, mix all, then serve it with chapathi.

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Palkova

Ingredients

melted butter-1/2 cup

maida-1 cup

powdered sugar-1 cup

cardamom powder-1/4 tsp

Preparation

Heat a pan, add melted butter, then add maida, mix it well and make sure maida is cooked enough, then turn off flame, transfer it to a bowl, take powdered sugar, add to the mix in 3 batches, mix well, add cardamom powder, mix again, then transfer it to a container, after tapping well refrigerate it for 30 minutes, then cut it into desired shape.

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Thick curd

Ingredients

milk-1 glass

water-1/4 glass

curd-1 tbsp

Preparation

Boil milk well, then let it cooled down. Take a container, add curd, beat it well, then add milk, combine well, cover the container, then rest it for 12 hrs.If the climate is cool, keep the container in oven.

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Semolina Poori

Ingredients

semolina-2 cup

water-3/4-1 cup

salt

oil

Preparation

Grind semolina into fine powder, then transfer it to a bowl, add salt and water, knead it well, add oil for softness, once it become soft dough, divide it into equal small balls, flatten it into thin round shape, then fry it in hot oil.

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Uzhunnuvada

Ingredients

Black gram / Urad dal – 2 Cups (500ml)

Rice powder 1 tbsp

Ginger – 1 Inch Piece

Water – 1/4 Cup

Onion 1

Green chilli – 2 to 3 Nos

Curry leaves – 2 Sprigs

Salt – 1½ Teaspoon

Sambar Powder -1/2Teaspoon

(optional)

Crushed black pepper (കുരുമുളക് ചതച്ചത്) – 1 Tea spoon

(optional)

Cooking oil – to deep fry

Preparation

Soak urad dal for 2 hrs, then grind it without adding water( add 1 tsp of water if required). Rest batter for 4 hrs.Then add rice flour, sambar powder, ginger,onion, curry leaves, pepper, curry leaves, green chilly and salt, mix all well. Take medium size balls from it, dip your hand in water and make vada shape, put hole in centre of the vada , then add it to hot oil, then fry it well.

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Kuzhimanthi

Ingredients

chicken-2 kg

maggi cube-4

capsicum-1

coriander and mint leaves-1 handful each

chilly flakes-1 tsp

red food color-2 pinch

chilly powder-1 tsp

sunflower oil-180 ml

cardamom

cinnamon

cloves-5

salt

water

dry lemon-1

basmati rice

Charcol

lemon+ turmeric+ water mix

Preparation

Marinate chicken with maggi cube, salt, chilly powder, capsicum, mint and coriander leaves, red food color and sunflower oil, then keep this aside for 1 hour. After that, fry the chicken well, take gravy from it and set aside. Boil water in a vessel, add salt, whole spices, dry lemon, and lemon juice, once it starts boiling add rice and cook it for 90 %, then strain it, put rice above chicken, add dry lemon above rice, then pour lemon+turmeric+water mix and chicken gravy, then put charcole in a bowl, add a little sunflower oil above the charcole, then cover the pot, keep atleast 15 minutes, then serve rice.

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Coconut Milk Pudding

Ingredients

grated coconut-2 cup

water-2 cup

corn flour-1/4 cup

sugar-1/2 cup

crushed nuts

Preparation

Grind coconut with 2 cup water and take extract of coconut milk. Mix corn flour and 1/4 cup coconut milk in a bowl and keep aside. Add leftover coconut milk in a pan, add sugar and bring to boil, then add corn flour mix, stir it well, once it become thick turn off flame and transfer the pudding to a pudding tray, then refrigerate it for 2 hrs, then demould it, add crushed nuts above the pudding.

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Traditional Kerala Chicken curry

Ingredients

Chicken – 1kg

Garlic crushed – 1 1/2 tbsp

Ginger crushed – 1 1/2 tbsp

Pepper powder – 1 tbsp

Curry Leaves – as needed

Green Chilly – 5 – 6

Onion (Big) – 4

Salt – as needed

Onion small (shallot) – 10 – 15

Tomato – 2

Garam Masala – 1 tsp

Kashmiri Chilly Powder – 1 tbsp

Chilly Powder – 1 tbsp

Turmeric Powder – 1/2 tsp

Coriander Powder – 1 1/2 tbsp

Coconut Oil – 3 tbsp

Hot Water – as needed

Coconut Pieces – 10 – 15

Preparation

Heat oil in a pan, add crushed ginger and garlic, saute it well, next add onion sliced, mix well , add salt,green chilly,shallots and curry leaves, mix all then add pepper powder, saute all until it become soft, now add other masala powders, combine all, once the raw smell gone add tomato, once it become soft add chicken, mix all, then cover the pan, after 10 minutes, open it then mix again. Next add some water, cook it until the gravy become thick, finally add coconut piece roasted, mix well, then turn off flame.

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Chembu moru curry

Ingredients

chembu

salt

water

curry leaves

green chilly-2

coconut -1/2

shallots-3

garlic-3

curry leaves

cumin

green chilly-1

water

curd-1/2 ltr

oil

mustard

cumin

curry leaves

dry chilly

chilly powder-1/4 tsp

Preparation

In a clay pot, add chembu, water, turmeric, salt, curry leaves and green chilly, then cook it well. Grind coconut with cumin, shallot, green chilly, garlic and curry leaves, then add it to curry, add more water, then boil it, blend curd and pour it to curry, heat it then turn off flame. Finally season it with mustard, curry leaves, dry chilly,cumin and chilly powder.

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Easy Breakfast

Ingredients

maida-1 cup

salt

sugar-2 tsp

water

oil-1 tbsp

turmeric

egg-1

Preparation

Add maida, salt,sugar,oil and water in a mixie jar, blend it well, then transfer it to a bowl, add turmeric, and egg into the batter, mix well. Add more water if required, and make a slightly loose batter. Heat a tawa, pour the batter, just spread it, cook it until the bubbles come out, cook both sides, then transfer it to a plate.

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Thattukada

Potato, Brinjal sabji

Palkova

Thick curd

Semolina Poori

Uzhunnuvada

Kuzhimanthi

Coconut Milk Pudding

Traditional Kerala Chicken curry

Chembu moru curry

Easy Breakfast

Recipe categories

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Crispy bread bites

Old Pressure Cooker uses

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