MANGO RICE

                           MANGOR RICE

HALF RIPE MANGO RICE

I TRIED THIS AND ITZ SOMETHING DIFFERENT

MAKE SURE THAT YOU USE ONLY HALF RIPE MANGO ( CHENANJA MAANGA )

Ingredients:

2 cups Rice (Ponni OR Basmathi)

1 large half ripe Mango, grated (150 gms aproxly)

2 medium Onions, finely chopped

2-3 Green Chillies, finely chopped 

1 tbsp Mint Leaves, finely chopped

1 inch ginger, finely chopped

3 tbsp Coriander Leaves, finely chopped

3 tbsp Lemon Juice

1 tsp Turmeric Powder

1 tsp sugar (Optional) –

1 tbsp Channa Dal

1 tbsp Urad Dal

1 tbsp Mustard

1 Dry Red Chilly

Few Curry Leaves

Pinch of Hing/Asafoetida (KAAYAM) powder

Salt to taste

Soak rice in water for half an hour, wash and drain water and keep it aside.

In a pressure cooker heat 2 tbsp of ghee and add washed rice to it.

Mix the rice till every grain is covered with ghee.

Add salt and enough water (aproxly 4 cups) and close the lid and pressure cook till it’s done.

In a mean while, heat 1 tbsp of ghee in a pan and add channa dal, urad dal, red chilly, mustard, hing and curry leaves.

When mustard starts sputtering, add onion, green chilli and ginger and cook till onions turn golden brown Add grated mango, mint leaves, coriander leaves, sugar, turmeric powder and sauté it in medium flame for 1-2 minutes.

Turn off the gas and add lemon juice and mix it well with cooked rice. If you are using raw mango then add lemon juice according to taste.

Serve hot with raita and pickle of your choice.

KINNATHAPPAM

Kerala Rice pudding (veg)

                                                    (KINNATHAPPAM) 

Basmathi Rice – ½ kg

Thick coconut milk – 2 cups

Sugar –3/4 kg

Salt – A pinch

Ghee – 100 gm

Cashews

Raisins(Onakkmunthiri)

Cardamom(Elakka) – 8 – 9 nos

(powdered)

Wash the rice well and soak in water for sometime.

Grind it to a fine paste.

Make sure you don’t have any lumps in it.

Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of water. Mix well.

Strain the above mixture through a clean cloth for about 2 – 3 times.(use only cloth or karala thorth)

Add cashews and raisins fried in ghee into the above mixture and mix well again. (All together it will be around 10 to 12 cups)

Pour the above into a greased vessel of about 2 – 3 inch thickness.

Steam it till done. (5 minutes high flame and another 10 minutes in low flame).

Add on:- Those who are not brutal vegetarians can add two beaten egg to the rice paste and make it more soft………put some roasted cumin on the greased vessel to avoid egg stench.

FISH CURRY WITH DRUMSTICK

Trivandrum style fish curry with Drumstick

(Meen Muringakkayittathu)

Diced Fish 500 gms(Tuna or king fish)…(Choora or Nei meen)

Drum stick 150 gms (cut it into 2 inchs)

Coriander seeds 100 gms

Red chillies 8 gms

Turmeric 2 g,s

Pepper corns 4 gms

Fennel seeds 2 gms

Coconut oil 50 ml

Grated Coconut 300 gms

Red onion 300 gms

Cocum 15 gms (KODAMPULY)

Salt to taste

Tomato 80 gms

Sliced Ginger 10 gms

Sliced Garlic 10gms

Curry leaves a few

Fry grated coconut, coriander seeds, red chilli, turmeric powder, fennel seeds and peppercorn.

Grind the above mixture to smooth paste.

Soak cocum in little water.( LUKEWARM WATER)

Slice onions, slit green chillies.

Heat oil, sauté, curry leaves, onion green chilli and drum stick.

Add ginger and garlic, and sauté well.

Add the ground masala, cocum, fish, water and cook on a slow fire.

Add tomato pieces.

MULAKU VARATHA PULI

SOME OF US LIKE THIS...... BUT DONT KNOW HOW TO MAKE IT...........

                                                 MULAKU VARATHA PULI

Small onions(Cheriya ulli) - 10 nos

Green chillies - 3 nos

Mustard seeds - 1/2 tsp
Fenugreekseeds - 1/2 tsp

Curry leaves - 2 sprigs

Tamarind(Puli) juice - Lime sized ball (soaked in 2 cupS of water)

Salt - As reqdcoconut Oil - 2 tsp

Heat oil in a pan or a kadai.

Splutter mustard & fenugreek seeds and curry leaves.

Add chopped onion and green chillies and saute.

Add tamarind juice.

When it starts to froth boil this in slow flame for 5 to 7 minutes.

:- Serve with hot and steamy rice....SUPPORTED WITH PAPPADAM OR KONDATTAM.....

NON VEG THORAN

                             (NON VEG THORAN)

Mutton -500 gms. (boneless, cut into bite sized pieces)

Small onions - 1 cup (sliced)

Ginger garlic -1/2 cup sliced

Chilli powder -2tsp

Dania powder - 1tsp

Turmeric powder - 1/2tsp

Garam masala powder - 1tsp

Mustard seeds - 1tsp

Curry leaves - as needed

coconut Oil - 2tbsp

salt- as needed

For grinding (into a coarse paste) (chathachedkkuka)

Coconut -1/2cup

Perumjeerakam - 1tsp (Anise or Fennel or Sweet Cumin ...)

Black pepper- 1tbsp

curry leaves - as needed

Cut mutton into bite sized pieces and clean them.

Mix mutton with all the powders salt and Pressure cook it with just enough water for abt 4 whistles.In a pan,

Heat oil and fry mustard seeds, curry leaves and sliced small onions and ginger garlic.

Fry well till they are golden brown.

Pour the cooked mutton with the juice in to this pan and cook it till the juice is completely evaporated.

Finally add the coconut paste and cook it till the raw smell disappears and mutton is well cooked.

Add on :- we can make this thoran using beef, chicken, prawns, boiled egg white or diced tunafish in the same way.

In traditional thoran, there won't be any gravy at all.

The more shallots/small onions used, the more tasty this dish is...

HOME MADE NANN

                                                   HOME MADE NANN IN PRESSURE COOKER

500 gms plain flour (maida)

1 1/2 tsp sugar

20 gms fresh yeast or 2 teaspoons dry yeast

2 tbsp curds (dahi)

25 gms ghee or margarine or butter

1 tsp salt

Sieve the flour very well.

Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.

Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more warm water.

Knead the dough for at least 6 to 7 minutes.

Keep the dough under a wet cloth for 30 minutes.

Knead again for 1 minute.

Divide the dough into 20 small pieces and shape into naans. ( Sprinkle few kalonji seeds if its on hand ).

Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down.

Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker COOK IT IN LOW FLAME till brown spots appear.

(SHOULD BR VRY VIGILANT WHILE PLACING IN COOKER OTHERWISE YOU MAY BLAZE YOUR HAND ).

You can apply 3 to 4 naans at a time inside the walls of a pressure cooker.

ADD ON :- WE CAN APPLY BUTTER ON THIS TO MAKE IT BUTTER NAAN, ALSO WE CAN STUFF KEEMA, CHEESE, PANNER OR SOME OTHER FILLINGS LIKE WE DO IN STUFFED PARATTAS BUT IN THIS CASE COOK ONLY ONE AT A TIME.

INJIPPULI & PULIYINJI

                  INJIPPULI  PALAKKADAN 

Ginger - peeled and cut into small pieces - 2 cups (250 gms)

Green chillies - 5

Red chilly powder - 1 tbsp

Tamarind paste - 1/2 cup

Jaggery syrup - 1/4 cup

Asafetida to taste

Curry leaves –

Turmeric to taste

Mustard seeds - 1/2 tsp

Urudh dhal 10 gms

Channa dhal 10 gms

Coconut Oil - 2 tbsp

Salt - to taste

Cut ginger and green chillies into small pieces and keep aside.

In a deep pan, heat oil. Add mustard, curru leaves and all the dhals.

Add ginger and green chillies and saute for a minute.

Add the water, tamarind paste, turmeric, asafoetida, salt n jaggery.

Keep stirring and cooking on a low flame till it becomes reduced to half.

Garnish with sesame seeds.

                                PULIYINJI  SOUTH KERALA  STYLE

Ginger - peeled and cut into small pieces - 2 cups (250 gms)

Red chillies - 2

Red chilly powder - 1 tbsp

Tamarind paste - 1/2 cup

Jaggery syrup - 1/4 cup

Coriander leaves - 1 strand

Mustard seeds - 1/2 tsp

Oil - 2 tbsp

Salt - to taste

Heat oil in a pan and add the chopped ginger pieces

Add the red chilly powder and stir well

Once the ginger turns a darker brown, let it cool

Grind the ginger into a thick paste, do not add water

Heat tamarind paste along with jaggery syrup on low flame and bring to boil

Add the ginger paste and keep stirring until the mixture boils to a think paste

Temper mustard seeds, red chillies, and curry leaves and add to the mixture.

ADD ON :- TRY TO MAKE IT A DRY PASTE WITH OUT WATER CONTENTS SO THAT WE CAN USE IT WITH OUT REFREGERATING FOR SEVERAL DAYS.

                    AND ALSO TRY TO MAKE THIS IN AN EARTHEN POT. (MANCHATTY OR KAL CHATTY )