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onam feast
a.-antekeralam.peperonity.net

KERALA VEG CURRY

PAYASAM (PUTTING)Ingredients
1. Ada - One packet (ready made available)(USE rice also)
2. Jaggery (Sharkara) - One kg
3. Coconut - 4 (for extracting milk)
4. Coconut - One cup  (Cut into very small thin  pieces)
5. Cashew nut - One cup
6. Kismis (dry grapes) - ½ cup
7. Cardamom - 6  (powdered)
8. Dry Ginger (Chukku) - One teaspoon (powdered)
9. Ghee - One cup
Preparation Method
1. Grate the coconut and grind it in a grinder and extract the first milk (say 6 cups). Then add one cup water to the ground coconut and grind it well to take the second milk (diluted milk), add more water to the remaining ground coconut to grind it as to obtainthe third milk (thin milk).
2. Fry cashew, grapes in one tablespoon of ghee and keep it aside.
3. Cook the ada in 4 cups of water. Once it becomes soft, remove from fire and pour coldwater on it so that it does not remain sticky. Drain water fromit.
4. Keep a pan on fire and melt thejaggery in it. Keep on stirring till it is completely melted. Now add the ghee and keep on stirring well. After 30 seconds add the Adda and third milk and mix well. Let it simmer. Now add the second milk and mix well  till it boils. Add cashew and grapes. Mix well.
5. Remove from the fire and after one minute pour the first thick coconut milk along with the dry ginger powder and cardamom powder. Mix well.
6. If the payasam is very thick, you can dilute it to your preference by adding more thick coconut milk or drinking milk
Pulisery Recipe
//:Ingredients
1. Curd   500 ml
2. Grated coconut 2 cup
3. Green chilly  3
4. Turmeric powder ½ teaspoon
5. Ginger  Small piece
6. Cumin powder ¼ teaspoon
7. Salt   As required
8. Fenugreek powder ¼ teaspoon
9. Coconut oil  1 tablespoon
10. Mustard seed  1 teaspoon11. Curry leaves 1 stem
12. Shallot   2
Preparation Method
*. Grind Ingredients 2 to a fine paste.
*. Splutter mustard seeds in oil.
*. Add shallot, cut in round and sauté until it turns brown.
*. Add fenugreek powder and curry leaves and sauté for 2-3 seconds.
*. Add the coconut paste to this.
*. When it starts boiling, add curdand salt as required and stir
Avial/// Ingredients
1. Carrot  100g
2. Beans 100g
3. Raw Banana 1
4. Yam 25g
5. Drumstick 2
6. Coconut 1
7. Coconut oil 100ml
8. Jeera 10g
9. Green chilly 4
10. Curd 50ml11. Salt to taste
12. Turmeric powder 5 g
13. Curry leaves 1 sprig
Preparation Method
*. Cut carrot, beans, banana, yam and drumsticks into batons.
*. Boil the vegetables with turmeric powder with just enough water.
*. Make a paste of grated coconut, jeera, green chilli, into a smooth paste.
*. Add this into the vegetables & cook for 5 minutes. Add salt.
*. Heat coconut oil; add curry leaves for the tempering.
*. Add beaten curd to the vegetable mixture after removing from fire & add the tempering.
*. Serve hot
Vellarika Pachadi :::Ingredients
1. Vellarika (cucumber)  200 gm
2. Coconut   1 cup
3. Green Chilly  4
4. Salt     As required
5. Coconut oil   1 tablespoon
6. Mustard seed  1 teaspoon
7. Curry leaves   1 stem
8. Shallot   2
Preparation Method
*. Peel the cucumber and cut into small pieces.
*. In a pressure cooker, add water, slit green chilly, cucumber pieces and cook.
*. Grind coconut and shallots to a fine paste.
*. Add this paste to the cooked cucumber and bring to boil.
*. Splutter mustard seeds in coconut oil, add curry leaves and pour it over the pachadi.
Vellarika Pachadi :::Ingredients
1. Vellarika (cucumber)  200 gm
2. Coconut   1 cup
3. Green Chilly  4
4. Salt     As required
5. Coconut oil   1 tablespoon
6. Mustard seed  1 teaspoon
7. Curry leaves   1 stem
8. Shallot   2
Preparation Method
*. Peel the cucumber and cut into small pieces.
*. In a pressure cooker, add water, slit green chilly, cucumber pieces and cook.
*. Grind coconut and shallots to a fine paste.
*. Add this paste to the cooked cucumber and bring to boil.
*. Splutter mustard seeds in coconut oil, add curry leaves and pour it over the pachadi.
KUTTUKARI///:Ingredients
1. Bengal gram dal  1/2cup
2. Pumpkin, snake gourd, Long runner beans, yam, Cucumber  1/4kg (all together)
3. Inner flesh of drum stick  1/2 cup
4. Grated coconut 1/2 cup
5. Turmeric powder  1/4 tsp
6. Green chillies  3 (split into 2)
7. Salt  to taste
8. Coconut oil  1/4cup
9. Mustard  1tsp
10. White gram dal  2dsp11. Dried red chillies  3 (each sliced into 3)
12. Curry leaves  2 sprigs
13. Ghee  1 dsp
14. Grated coconut  1/4 cup
Preparation Method
*. Cook the bengal gram dal with salt and water to a thick gravy.
*. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming.
*. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies.
*. Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.
*. Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.
SAMBAR::: Ingredients
1. Cucumber   50 gm
2. Drumstick   2
3. Brinjal   2
4. Ladies finger  6
5. Tomato   2
6. Colocesia (chembu) 5
7. Snake gourd  50 gm
8. Shallot   50 gm
9. Green Chilly  5
10. Pigeon Pea (thuvaraparippu)50 gm11. Chilly powder  2 teaspoon
12. Asafoetida   1 teaspoon
13. Coriander powder  1 teaspoon
14. Tamarind pulp
15. Turmeric powder  ¼ teaspoon
16. Salt    As required
17. Coconut oil  2 tablespoon
18. Curry leaves  2 stem
19. Mustard seeds  ¼ teaspoon
Preparation Method
*. Cut all the vegetables from 1-8.
*. Make a loose paste of coriander powder, chilly powder and turmeric powder.
*. Cook the Pigeon pea in a pressure cooker along with slit green chilly.
*. When cooked add the vegetables except lady’s finger and tomato and cook.
*. When half done, add the lady’s finger and tomato and cook.
*. Add the tamarind pulp and salt and mix well.
*. Now add the loose paste and asafoetida.
*. Allow this to boil nicely.
*. Splutter mustard seeds in coconut oil, add curry leaves and dry red chilly.
*. Pour this to the boiling sambar.
THORAN/// Ingredients
1. Cabbage, long runner-beans orany other vegetable, cut in to small piece - 500gm
2. Coconut oil - 2tsp
Mustard seeds - 1/2 tsp
Black gram - 1tsp
Dried red Chilly (cut into 2-3 pieces) - 4 no.
3. Salt - to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
4. Coconut - 1 cup
Cumin Seeds - 1/4 tsp
Curry leaves - 2 sprigs
Garlic cloves - 2
Preparation Method
*. Crush the coconut, cumin seeds, curry leaves and garlic.
*. Put  the vegetable in a pan  andboil with salt and chillies.
*. Heat the oil in a pan and sauté  2nd ingredients.
*. Add the tumeric and chilly powder, boiled vegetables and crushed ingredients.
*. Mix well and serve hot.


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