Pakkavada | Ribbon Pakoda

Kerala dishes - Hi Mom How To Make Cake, On this share Kerala dishes, I have provide any thing about cake

Kerala dishes

Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Spicy Chicken - Coconut Fry | Kerala Chicken pepper fry

Kerala dishes - Hi Mom How To Make Cake, On this share Kerala dishes, I have provide any thing about cake

Kerala dishes

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Kozhi Peralan |Chicken Peralan

Kerala dishes - Hi Mom How To Make Cake, On this share Kerala dishes, I have provide any thing about cake

Kerala dishes

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kallu shappu Style Beef Fry | Beef Fry,Kerala Toddy Shop Style

Kerala dishes - Hi Mom How To Make Cake, On this share Kerala dishes, I have provide any thing about cake

Kerala dishes

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kaya Varuthathu | Ethakka Upperi | Banana Chips- Onam Sadhya Recipe

Kerala dishes - Hi Mom How To Make Cake, On this share Kerala dishes, I have provide any thing about cake

Kerala dishes

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kerala Olan- Onam Sadhya Recipe

Kerala dishes - Hi Mom How To Make Cake, On this share Kerala dishes, I have provide any thing about cake

Kerala dishes

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Three Ingredient Paal Payasam | Easy Pressure cooker Paal Payasam | Onam Sadhya Recipe

Kerala dishes - Hi Mom How To Make Cake, On this share Kerala dishes, I have provide any thing about cake

Kerala dishes

Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.

Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.

Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.