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Showing posts with label KERALA FOOD. Show all posts
Showing posts with label KERALA FOOD. Show all posts

April 24, 2017

Instant Mango Pickle Recipe – Andhra, Kerala, Tamil nadu Style Raw Mango Pickle With Video

Instant raw mango pickle - Andhra, Kerala, Tamilnadu
In this post, I have shared how to make instant raw mango pickle recipe in 3 different ways from 3 different states. Yes, Its Andhra style mamidikaya menthi pachadi, Kerala style Nadan mango achar and Tamil nadu style mangai oorugai Happy. Instant raw Mango pickle is a must to do recipe during mango season.It is our family favorite. I have already posted 2 recipes for instant mango pickle which is my mom’s version. This time just for a change,I wanted to try 3 different styles of making South Indian mango pickle from various cuisines. I followed my mil’s method for Tamil nadu style, referred Sailu’s food for Andhra style & Mia kitchen for Kerala style recipe. All the 3 came out very well & finger licking good. Yesterday I relished a plateful of curd rice with these 3 picklesWinking.Preparation time, cooking time & Ingredients of this pickle are almost the same. But the method of making has slight variations.Each recipe has its own touch and style. Tamil nadu style raw mango pickle needs less ingredients when compared with Andhra & Kerala. It can be consumed immediately too. Of course I tasted Andhra & Kerala mango pickles immediately after making. Even though they tasted good, I felt they need a setting time of at least one day to know its best taste & flavor. If you have one big raw mango in hand, you can prepare all these 3 pickle varieties in the next 10 minutes.Its that easy ! Soon I must try Karnataka & North Indian( Punjabi) style pickles too.Ok, lets see how to make Andhra, Kerala & Tamilnadu style Instant mango pickle/ raw mango pickle with step by step photos and a video !
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April 4, 2017

Pazham Pori Recipe – Ethakka Appam - Kerala Nendram Pazham Bajji

Pazham Pori recipe
Pazham pori @ Ethakka appam – Kerala special Nendram pazham bajji ( Ripe banana fritters in English) was in my try list for years. Crispy and hot Pazham pori with tea/Chai is one of the most popular and classic combo in Kerala. People love to have this pazham pori with hot tea as an evening snack. I have tasted this bajji only once in Bangalore - Ernakulum intercity express train pantry car. I loved it very much and I decided to blog this recipe at that instance. But I couldn’t find nendram pazham/etha pazham in my area. Recently I got few ripen nendram pazham from my neighbor. My neighbors from Kerala used to buy this nendram pazham regularly and feed their toddlers for breakfast as it has lots of health benefits. As soon as I got the ripen banana, this pazham pori recipe flashed in my mind. I browsed for few recipes and videos to make a crispy pazham pori just like the ones I tasted in train. I came across many pazham pori recipes with eggs, besan flour and even with wheat flour. But I wanted to try the traditional, authentic ones. Finally I got this recipe from my neighbor and tried it for our evening snacks.This sweet bajji is of my kind. I loved it a lot more than Raksha & Sendhil Love Struck. We are planning to visit Kerala during this summer vacation. I have a big list of dishes to taste in Kerala hotels. This pazham pori is also one among them. I will try to update this post and share a picture in my Instagram feed from Kerala tea shop Cool. Now lets see how to make Kerala special Pazham pori recipe with step by step pictures and video !


Kerala Pazham pori

Pazham Pori Recipe - Kerala Ethakka Appam


Pazham Pori Recipe - Kerala Ethakka Appam Pazham Pori Recipe - Kerala Ethakka Appam - Kerala Nendram Pazham Bajji Recipe
Cuisine: Kerala
Category: Snacks
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Nendram banana / Kerala ripen banana - 3 to 4 nos
  • Maida / All purpose flour – 1 cup
  • Rice flour – 3 tbsp
  • Sugar – 1 to 2 tbsp ( based on the sweetness of banana)
  • Turmeric powder – 1/8 tsp
  • Cooking Soda – a pinch (optional)
  • Jeera / Cumin seeds – 1/4 tsp
  • Crushed Cardamom seeds – 1 no ( optional)
  • Water – 1 cup ( approx)
  • Cooking oil or coconut oil - to deep fry
METHOD

  • Take the ripen banana and peel the skin. Cut into long, thin or thick strips as you wish. Set aside. Taste a small piece of banana to know the sweetness. Mine looked over ripen and black as u see in the picture. But It was mildly sweet. So I had to add more sugar in the batter. The quantity of sugar in the batter depends on the sweetness of banana.
    Pazham pori recipe
  • In a wide bowl,take the maida, rice flour, sugar, turmeric powder, cumin, cardamom powder and a small pinch of cooking soda.  Adding soda is optional. Mix well.
    Pazham pori recipe
  • Add water little by little and make a smooth, lump free batter. Batter should not be too thin or too thick. Its consistency should be like bajji batter.It should fall like a thin ribbon. Batter should coat the banana well. So make it accordingly. Please watch the video for reference. I used approx 1 to 1.25 cups of water.
    Pazham pori recipe
  • Heat oil in a kadai and when it gets heated ,drop a pinch of batter to check oil temperature. If it rises to the top immediately, oil heat is just right.
  • Now take one banana strip and coat well on both the sides in the batter. Drop in hot oil. Deep fry 2-3 pazham pori for one batch. Flip & Cook in medium flame on fry both the sides till golden. Remove in a tissue paper. Serve hot  to enjoy its best taste.Tea with pazham pori is a classic combo in Kerala. You too give a try and enjoy !
    Pazham pori recipe
    Pazham pori recipe

Note
  • Rice flour is not used in many recipes. But I added it to make crispy pazham pori.
  • Cardamom powder is also optional. If you want the flavor of banana to be dominant, skip it.
  • Adjust the quantity of sugar based on the sweetness of banana.
  • Adding cooking soda is optional. If you don’t add pazham pori looks flat and thin. But mine looked slightly bulgy because of soda. Its your choice of how you want it.

Try this Kerala special snack – Pazham pori at home for your tea time  and enjoy !!
Kerala Nendram pazham bajji - ethakka appam
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February 6, 2017

Kerala Vegetable Stew | Ishtu Recipe – Side Dish For Appam, Idiyappam

 Kerala Vegetable stew recipe
Vegetable stew also known as Ishtu is one of the most popular side dish recipes served for Appam and Idiyappam/Noolappam in Kerala. I make appam at least twice in a month for breakfast as it is our family favorite. Usually I make mixed vegetable stew, potato kurma/ paya or onion chutney as side dish for appam. I learnt this stew recipe after watching a cookery show by a Chef in Raj TV. He addressed this recipe as “Restaurant style Vegetable Stew”. I got attracted by the title and wrote down the recipe in my cook book. Its a very simple & healthy vegetable stew recipe that looks colorful with awesome flavor and rich taste of mixed vegetables, coconut oil & coconut milk. I made this stew in pressure cooker to make my job easier.So its color was pale white but it tasted great. We loved it a lot with appamHappy.This veg stew post was lying in my drafts for long time.So I thought of bringing out today.Happy Friends, do try this easy, Kerala style vegetable stew recipe at home & relish it with appam or idiyappam for your breakfast. For variations, you can use potato instead of mixed veggies and make it as potato stew. Ok lets see how to make vegetable stew with step by step photos !
Check out my other “Kerala Recipes” too!
Vegetable stew recipe

Kerala Vegetable Stew Recipe


Kerala Vegetable Stew Recipe How to make Kerala style vegetable stew recipe
Cuisine: Indian
Category: Side dish For Appam
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 240ml
  • *Mixed vegetables ( Carrot, Beans, Potato) - 3/4 cup
  • Big onion - 1 no ( Slice thinly)
  • Ginger - 2 inch piece ( Slice it thinly or finely chopped)
  • Green chilli – 2-3 nos ( slit)
  • Thin coconut milk – 1 cup
  • Thick coconut milk – 1 cup
  • Salt – As needed
  • Sugar – A big pinch
To temper
  • Coconut oil – 1 tbsp
  • Bay leaf - 1 no
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Curry leaves – Few
** Carrot – 1 medium, Potato – 1 medium, Beans – 4 nos
METHOD

  • Grate or chop 1 coconut into pieces. Grind to a smooth paste adding 1 cup of water. Strain the thick coconut milk and keep it in a bowl. Again grind the coconut adding 1 cup of water.Take the second milk by extracting it. Keep in another bowl.
  • Wash and chop the vegetables of 1 inch length. Slit the green chilli, slice the onion.Chop the ginger into small pieces or slice it thinly.
    Vegetable stew recipe
    Vegetable stew recipe
  • Heat coconut oil in a pressure cooker base. Saute bay leaf, cinnamon, cloves. Add thinly sliced onion, ginger pieces and slit green chilli. Saute till onion turns transparent. Make sure color of onion stays white and not brown.
    Vegetable stew recipe
    Vegetable stew recipe

  • Then add the chopped mixed vegetables, a big pinch of sugar and saute for a minute. Sugar helps to retain the color of vegetables.Add the required salt and the second coconut milk.Mix well and close the cooker. Cook for one whistle in very low flame. It takes 7-8 minutes.Open the cooker after the steam is released.Veggies would be cooked soft.
  • Now add the thick coconut milk now and give one boil.Check for taste, add more salt if needed. Switch off the flame. Garnish with curry leaves and set aside. Give a standing time of 15 minutes and serve with appam/idiyappam.
    Vegetable stew recipe
  • Enjoy !


Note
  • Add more green chilli for spicy taste.
  • Add cashew paste for thickness and richness to the stew. Grind 6 cashews and add the paste.
  • This stew has a mild masala flavor.
  • Coconut oil is very important for tempering. Do not skip it.
Try this Kerala style vegetable stew with appam and enjoy !!
How to make vegetable stew
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November 15, 2016

Kerala Appam Recipe |Palappam Recipe With Yeast

Kerala appam recipe
Appam is one of the most popular South Indian breakfast recipe. It is commonly found in Tamil nadu and Kerala hotels. Tamil nadu style appam can be prepared in many ways. In my family, everybody loves appam very much. So I make it at least twice in a month. I have experimented and shared different recipes for appam like appam with cooking soda, appam without soda adding ENO and have made appam recipe using idli, dosa batter as well. But I have never thought of trying Kerala’s traditional appam recipe popularly known as Palappam. Recently when I was going through my Instagram feed, I got tempted by seeing a picture of Kerala Appam served with vegetable stew for breakfast. Since then, I was searching for traditional Kerala style appam and found many recipes with variations. I found it can be prepared with yeast , without yeast and even with rice flour. This time, I tried the traditional appam recipe using raw rice and yeast. Now I wish to try the easy appam recipe with rice flour and see the difference in texture.Soon I will share restaurant style vegetable stew recipe. Now lets see how to make Kerala Palappam recipe using raw rice and yeast !!

Check out my other KERALA RECIPES if interested :)

Kerala appam recipe

Kerala Appam Recipe with Yeast - Palappam Recipe


Kerala Appam Recipe with Yeast - Palappam Recipe How to make Kerala Traditional Appam recipe with raw rice and yeast - South Indian breakfast recipe
Cuisine: Kerala
Category: Breakfast
Serves: 15nos
Prep time: 12 Hours
Cook time: 3 Minutes
Total time: 12H 3Minutes


INGREDIENTS
1 cup - 250ml
  • Raw rice - 2 cups ( I used Dosa rice)
  • Grated coconut - 3/4 cup
  • Cooked rice - 3/4 cup ( loosely packed)
  • Active dry yeast - 1/2 tsp 
  • Sugar - 1 tbsp
  • Salt & water - as needed (You can use coconut water for grinding the batter)
  • Cooking oil - to drizzle appam
METHOD

  • Wash and soak raw rice for 4 hours.Chop the coconut into small pieces and grind it coarsely. Instead you can grate the coconut and grind it along with rice. Grind the soaked rice adding grated coconut, cooked rice, salt, sugar and yeast till it becomes a smooth paste. You can grind in a  grinder or in a mixie. You can use coconut water while grinding. But do not add more water and make the batter watery.
    Kerala appam recipe
    Kerala appam recipe
  • Transfer the batter to a big vessel and cover it with a lid.Let it ferment for 8 hours. I kept it for 12 hours as winter has started in my place.
  • After fermentation, the batter would have become frothy and almost doubled. Mix well with a ladle and add some water if the batter is too thick. The consistency of batter should be like regular dosa batter.
    Kerala appam recipe
  • Heat an appam pan and pour 1.5 ladleful of batter. Swirl the pan and make a circle. The center part of appam should be thick and the sides should be thin and lacy. Drizzle a tsp of oil around the appam and cover it with a lid. Keep the flame low to medium.I cook till its bottom turns light golden brown and corners turn crispy. If you want soft, white colored appam, remove it before the corners turn crispy. Remove and serve hot with sweetened coconut milk and vegetable stew.
    Kerala appam recipe
    Kerala appam recipe
Enjoy !

Note
  • Traditionally yeast is added in Palappam/Kerala appam. But if you don’t like its smell, you can avoid it.
  • If you are not using instant dry yeast, you should proof it. For this, dissolve 1/2tsp of yeast in 1/2 cup of warm water,1 tsp sugar. Mix it well and cover with a lid. Let it sit for 15 minutes. Check to see if the mixture turns frothy. If its active, add this mixture to the rice and grind it. If its not frothy, yeast is not alive/active. In that case, discard it and use a fresh yeast.
  • Cooking appam is medium flame patiently is more important else appam will burn in the bottom.
  • To make sweetened coconut milk, Grind 1cup of grated coconut adding 3/4 cup of warm water. Grind smooth and strain the coconut milk in a sieve. Collect them in a bowl and mix 1/4 cup of sugar and 1/2 tsp of cardamom powder to it. Mix well. Heat the coconut milk lightly till its warm and mix well for the sugar to dissolve completely. Do not boil the coconut milk. Serve warm with appam. 

Enjoy this traditional Kerala Appam With sweetened coconut milk and Vegetable stew for a delicious breakfast !
Palappam recipe
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September 15, 2016

Ulli Theeyal Recipe – Kerala Style Small Onions/Shallot Curry

Ulli theeyal recipe Kerala
Ulli Theeyal is a Kerala special, gravy kind of side dish served for rice. Ulli means onion in Malayalam.Theeyal curry preparation is usually made with pearl onions (Shallot/Small onions) as the main ingredient. For variations, drumstick(Muringakka), Bittergourd(Pavakka) or ladies finger(Vendakka) can also be added along with onion.It is also served in Onam sadya. This gravy tastes similar to Tamilnadu Arachuvitta Puli kuzhambu.Traditional, authentic theeyal recipe calls for roasting coconut along with whole spices like coriander seeds, red chilli whereas I followed an easy and quick version from Marias menu.I have used Dhania powder and red chilli powder along with coconut.It came out really well and finger licking delicious.I am sure I will make this kuzhambu very often in my kitchen.Lets see how to make Kerala style Ulli theeyal recipe with step by step photos !
Check out other Kerala recipes too.

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September 13, 2016

Kerala Semiya Payasam Recipe – Vermicelli Kheer – Kerala Payasam Recipes

Kerala semiya payasam recipe
In Kerala, People make varieties of payasam recipes for Onam sadya menu. My neighbor told they make nearly 3-4 different types of payasam with jaggery and sugar.Semiya payasam@vermicelli kheer is one of the most popular and easy Kerala payasam recipe.Some people make it by adding condensed milk (Milkmaid) whereas I prepare in Nadan style with reduced milk following a chef’s recipe from Vanitha magazine.I modified the recipe and prepared in pressure cooker to make it quickly. Even though the ingredients of Kerala semiya payasam is very similar to Tamil nadu semiya payasam, its preparation is slightly different from ours. It comes out very rich, tasty and creamy. Do try it for special occasions in your family. I am sure everybody will love it. Lets see how to make Kerala style semiya payasam with step by step photos !
Check out my Kerala Onam sadya feast in this link
Kerala vermicelli payasam recipe

Semiya Payasam - Vermicelli Payasam ( Kerala style)


Semiya Payasam - Vermicelli Payasam ( Kerala style) How to make Kerala Special semiya payasam using pressure cooker
Cuisine: Kerala
Category: Sweet
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 200ml
  • Semiya/ Vermicelli - 1/4 cup
  • Full fat Milk - 1.5 cups
  • Water - 1/2 cup
  • Sugar - 1/4 cup
  • Ghee – 1 tbsp
  • Cardamom powder -1/8 tsp
  • Roasted cashew nuts & Raisins/dry grapes - 2 tbsp
METHOD

  • In a pressure cooker base, take the milk + water.Allow it to boil in medium flame.Keep an eye on it to prevent from spilling.
    In the mean time, heat a kadai with ghee. Roast cashews till golden and remove in a plate leaving the ghee in the pan. Roast raisins( dry grapes) till it turns plumpy. Remove in a plate. In the remaining ghee, add the semiya/vermicelli and roast for few minutes till it turns golden in color.
    Kerala semiya payasam
  • Add the roasted vermicelli to the boiling milk and pressure cook in very low flame for 1 whistle. Remove after the pressure is released by itself. Open the cooker and stir well. Vermicelli would have cooked well in milk. Now add sugar, cardamom powder and boil till sugar melts. Remove and serve warm or chilled by refrigerating the payasam.
    Kerala semiya payasam
    Kerala semiya payasam
Enjoy !

Note
  • Adjust the quantity of sugar based on your taste.
  • Use thick milk for best taste. You can even use 3 cups of milk milk, reduce it to half of its quantity before cooking the semiya.
Creamy, delicious Kerala special Vermicelli Payasam is ready to relish !!
Kerala semiya payasam
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September 12, 2016

Tomato Rasam Recipe–Kerala Style Thakkali Rasam Without Rasam Powder


Kerala tomato rasam recipe
In Kerala, Tomato rasam/Thakkali rasam is mostly served in Onam sadya. Basically Kerala style rasam can be done easily with instant rasam powder or with freshly ground spices.I was looking for a simple and easy rasam recipe without rasam powder and found in this blog.It came out super delicious and flavorful.After a long time, myself and Raksha had a plateful of rasam rice along with our favorite side dish papadamWinking.Do try this yummy Kerala Rasam for this Onam sadhya and enjoy like me. Lets see how to make Kerala thakkali rasam without rasam powder.
Check out my other Onam sadya recipes.
Tomato rasam recipe - Kerala style

Tomato rasam recipe - Kerala style rasam


Tomato rasam recipe - Kerala style rasam Kerala style rasam without rasam powder - Kerala tomato rasam for Onam sadya
Cuisine: Kerala
Category: Rasam
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Ripe tomato - 2 nos 
  • Tamarind – medium gooseberry size
  • Red chilli powder – 1/4 tsp
  • Coriander powder/Dhania powder - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Salt & water - as needed
To grind
  • Small onion - 3 nos OR Big onion – 1/2 no
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Garlic cloves – 3 nos
To temper
  • Coconut oil or ghee - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Red chilli - 1 no ( Pinched)
  • Green chilli - 1 no ( slit)
  • Curry leaves - few
  • Coriander leaves - to garnish
METHOD
  • Soak tamarind in 1 cup of water for 20 minutes.Take the extract.Chop tomato into small pieces. Grind onion, pepper corns, cumin seeds,garlic coarsely without adding water. Set aside.
    Kerala style tomato rasam recipe

  • Heat oil or ghee in a kadai and splutter mustard seeds,red chilli, curry leaves and green chilli.Saute for few seconds. Now add the coarsely ground paste. Saute for a minute. Add salt, chopped tomato, turmeric powder, red chilli powder and dhania powder. Saute well till tomato turns mushy .Add the tamarind extract. Tomato rasam recipe - Kerala style
  • Boil well for 2-3 minutes till rasam becomes frothy. Add chopped coriander leaves and give one boil, switch off the flame. Transfer to a vessel and cover it with a lid. Let it rest for 15 minutes before serving.It helps for all the flavor to blend well. Serve with hot rice and papapdam. Tomato rasam recipe - Kerala style
      Enjoy! Adjust the quantity of chilli powder based on your spice level.

      Flavorful Kerala style tomato rasam is ready to serve with rice. Enjoy with papad !
      Tomato rasam recipe - Kerala style
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