Two simple curries with riped mango and brinjaal

Ingredients

for mango curry

riped mango-1-2

chilly powder-1 tsp

salt

coconut oil

Preparation

Cut mango into small pieces, then add other ingredients, mix well.

Brinjal curry

green brinjal-2

onion-1

splitted green chilly-2-3

salt

coconut oil

Preparation

cook brinjal with onion,chilly,salt and water, add some curry leaves and coconut oil after cooking well.

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Green chilly pickle

Ingredients

green chilly-100 gm

water-1/2 cup

vinegar-2 tsp

salt

oil

mustards

garlic

curry leaves

chilly powder-1/2 tsp

turmeric-1/4 tsp

hing-1/2 tsp

vinegar-2 tsp

jaggerry-small piece

Hot water

mustard,fenugreek powder

Preparation

Cook chilly with water , salt and vinegar. Heat oil in a pan, add mustards, allow it to splutter, add garlic chopped, roast it well, next add curry leaves, mix well and turn off flame, then add all masalas , jaggerry, vinegar and hot water, next add cooked chilly, next add fenugreek, mustard powder mix well, chilly pickle is ready.

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Soya chunks roast

Ingredients

Soya chunks – 12

Green chilly – 1

Onion – 1

Egg – 1

Garlic Red chilly – 2

Cumin seeds – 1/4 teaspoon

Chicken masala – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Chilly powder – 1/2 teaspoon

Curry leaves

Salt

Oil

Soak soya chunks in water for half an hour. Drain off the water and blend it using a mixer grinder.In a pan heat oil and add cumin seeds, garlic, red chilky, green chilkt and roast it. Add onion and saute it. Now add chilly powder, turmeric powder, chicken masala and roast it and add soya chunks and cook it. Add an egg and saute it add salt to taste. Finally add curry leaves and off the stove..

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Tea shop vett cake

Ingredients

Maida:2Cup

Sugar :3/4 Cup

Eggs : 2

Baking Soda : 1/4tsp

Salt :2pinch

vanilla essance

ghee

Preparation

Take maida in a bowl, add salt, and baking soda, mix it well and keep aside. Take mixie jar, add sugar grind it into fine powder, add egg and vanilla essance, blend well then add into the maida mix,add ghee, knead well, and make a soft dough, then rest this for 2 hrs. Take the dough, roll it well into the shape then cut it into square shape, put a small cut like vett cake. Fry this cake in hot oil.

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Porotta recipe

Ingredients

Curd-1/2 cup

Baking Soda-1/2 tspn

Maida-4 cups

Salt

Sugar-2 tspn

Egg-1 (optional)

Ghee-1 tspn

Water-around 3/4 cup

Oil+ghee as needed

Preparation

Mix curd and baking soda, and keep aside. Take maida in a bowl, add salt and sugar, mix well, next add egg, ghee and curd mix, mix all well, gradually add water, knead it well into soft dough, spread oil above it and rest it for 20 minutes. After 20 minutes, divide the dough into small balls, then roll it into thin chapathies by using oil, dust maida and oil, fold it well, then roll it, do the same for all, roll it again and cook porota in a tawa.

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Rice flour ice cream

Ingredients

sugar-5 tbsp

rice flour-1/4 cup

milk-2 cup

vanilla essance

Preparation

In a sauce pan add sugar, rice flour, and milk, mix with a whisk, then transfer to stove top,turn on flame, stir the mix continously, once it become thick, add vanilla essance, mix well, and turn off flame,then transfer to a container, seal it well,freeze it for 2 hrs, then blend this for 2 minutes, again keep in fridge, keep it for 8 hrs, now its ready to serve.

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Vermicelli upma

Ingredients

ghee-1 tbsp

cashews-1 tbsp

vermicelli-200 gm

oil-2 tbsp

mustard seeds-1/2 tsp

urad dal-1/2 tsp

onion-1

green chilly-1-2

ginger-1 tbsp

salt-3/4 tsp

carrot-1/2 cup

beans-1/2 cup

curry leaves-2 string

boiling water-3/4 cup

coconut grated-1/2 cup

Preparation

Roast cashews in ghee, then keep aside, add vermicelli in the same pan, roast it for 4-5 minutes, then set aside. Heat another pan, add oil, mustards, urad dal, roast it well,next add all vegetables, one bye one, add salt and curry leaves, cook it for 5 minutes,next add vermicelli, mix well, then add water and coconut, mix well and cook for 5 minutes, finally add cashews.

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Wheat dosa

Ingredients

wheat flour-2 cup

mustard-1 tbsp

urad dal-1 tbsp

dry red chilly-2 nos

green chilly-3

onion-2

curry leaves

salt

coconut oil

ghee

water

Preparation

Take wheat flour in a bowl, add salt and water, mix well, then transfer to a mixie jar, blend well and keep aside. Heat a pan, add oil, next add urad dal and mustards, allow it to crack ,next add red chilly, green chilly,onion, curry leaves and salt, then saute it well, add this into the dosa batter, mix all well. Now you can make dosas.

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Kerala traditional prawn curry

Ingredients

Prawns-500 gm

shallots-15 nos

ginger- 1 medium piece

garlic-5 cloves

green chilly-3 nos

curry leaves

red chilly powder-1 1/2 tbsp

coriander powder-1/2 tbsp

turmeric powder-1/4 tsp

dried gamboge fruit( malabar tamarind)-1 big

coconut pieces-1/2 cup

coconut milk-3/4 cup

hing-pinch

salt

coconut oil

Heat oil in a clay pot, add shallots chopped with some salt, next add ginger garlic, saute it well for 5 minutes,next add chilly and curry leaves,next add masalas( prepare a paste ), mix well, now add soaked pot tamarind, and coconut bits,next add water, once it starts boil add prawns, add some kashmiri chilly powder and cook it for 10 minutes.Finally add coconut milk and turn off flame.

For seasoning, heat oil in a pan, crack mustards, roast fenugreek, then add shallots chopped, allow it to turn brown, next add curry leaves and dry red chilly, now add this to the curry.

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Mango fruit kinnathappam

Ingredients

riped mango-1

coconut milk-1 cup

rice flour-1/2 cup

sugar-1/2 cup

badam/pista-2 tbsp crushed

Preparation

Grind mango in a mixie jar, add coconut milk, sugar,and rice flour into it, grind again.Take a plate ,put a banana leaf and pour the batter above it, then add crushed nuts above it, then cook in a steamer.

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Thattukada

Two simple curries with riped mango and brinjaal

Green chilly pickle

Soya chunks roast

Tea shop vett cake

Porotta recipe

Rice flour ice cream

Vermicelli upma

Wheat dosa

Kerala traditional prawn curry

Mango fruit kinnathappam

Recipe categories

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