GHEE RICE

Ghee rice is a simple and easy recipe prepared with jeera rice or basmati rice with lots of ghee.

Ingredients

1cup of jeera/basmati rice
1 inch sized cinnamon
1-2 cardamom
2-3 cloves
1 bay leaf
1 nutmeg (jadikka)
4-5 tbsp of ghee
salt to taste
8-10 cashew nuts
8-10 kismis
1 big onion


Method
Wash rice and keep it aside
Chop the onions very thin and keep them aside.
Heat ghee in any large vessel, add cinnamon, cardamom, cloves, bay leaf, nutmeg and fry for 2 minutes.
Now add the rice and fry for 2 minutes.
Now add 2 1/2 cups of water and salt and stir well, close the lid.
Boil till the rice is cooked.
Heat 2-3 tbsp of ghee in another pan, fry cashewnuts till they turn light brown and keep them aside. Now fry kismis and keep them aside. Finally put some more ghee and fry chopped onions till they turn light brown.
Now garnish the ghee rice with cashewnuts, kismis and onions.

CARROT BIRIYANI

Carrots are good source of vitamin A, vitamin B complex, potassium, fibre. Carrots help in lowering the risk of lung cancer, improves the vision, lowers risk of heart disease. Carrot biriyani is a unique rice recipe with rich color and delicious taste.

Ingredients
4cups basmati rice
250 gms carrot
1 inch sized cinnamon
2-3 cloves
1 bay leaf
3-4 green chillies
2 tbsp ghee
curry leaves
corriander leaves
salt to taste

Method
Grate the carrots and keep aside.
Soak rice, 1inch sized cinnamon, 2 cloves, 1 bay leaf  in water for half an hour.
After half an hour drain the rice and keep it aside.
Heat 2-3 tbsp of oil and 2 tbsp of ghee in pressure cooker, add cinnamon, cloves, bay leaf and green chillies and let them fry for 2 minutes, now add the drained rice and fry for 2 minutes, add the grated carrot and fry for another two minutes.
Now add 6 cups of water, add salt and close the cooker and let it cook till 2 whistles.
Turn off the stove after 2 whistles.
Finally garnish the biriyani with curry leaves and coriander leaves.

BRINJAL MASALA CURRY

Ingredients

250gms brinjal

2 onions

1 cup coconut milk

Curry leaves

Masala ingredients

1 1/2tbsp chilly powder

10 cloves garlic

Method

Grind chilly powder and garlic to paste and keep it aside.

Cut brinjal into small pieces and deep fry them in oil till they turn light brown.

Heat oil in another pan, put the masala paste and fry till its raw smell disappears, now add the onion pieces, salt to taste, fry till the onions turn light brown.

Now add the fried brinjal pieces and add coconut milk, let it boil for 2 minutes.

Finally garnish with curry leaves and coriander leaves.

ELISHERY CURRY

This is a typical kerala recipe made with toor dhal and coconut masala which make the main igredients of the curry.

Ingredients

1 cup toor dal
250gms carrot
1 tbsp chilly powder
1/4 teaspoon turmeric powder

Masala Ingredients

3 tbsp of grated coconut
1/2 teaspoon cumin seeds
2-3 cloves garlic

Seasoning Ingredients

1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2-3 red chillies
curry leaves
5 tbsp grated coconut

Method

Grind the masala ingredients to paste and keep it aside.
Boil toor dal and carrot pieces in 3 cups of water, add 1tbsp of chilly powder and 1/4 teaspoon turmeric powder in it.
Once it is boiled add the masala paste to it and boil again for 3 minutes.
Heat 2-3tbsp coconut oil in another pan, add all the seasoning ingredients and fry till coconut turns light brown.
Now add the seasoning to the boiled dal.

PUMPKIN SWEET CURRY

Pumpkin is a wonder fruit rich in nutrients, vitamins, minerals. It has many disease fighting nutrients like beta carotene, potassium, zinc, vitamin C and E and fiber rich. Pumpkin sweet curry is a welcome dish for pumpkin lovers with its unique taste.

Ingredients

1 small pumpkin
2 onions
2-3 green chillies
1 lemon sized tamarind soaked in 1 cup water
50gms jaggery
1teaspoon chilly powder
1/2teaspoon turmeric powder
2teaspoons coriander powder
salt to taste

Seasoning Ingredients

1 teaspoon mustard seeds
1 teaspoon cumin seeds
1teaspoon fenugreek seeds
2-3 cloves
1 inch sized cinnamon
1 tbsp ginger garlic paste

Method

Heat oil in a pan, put all seasoning ingredients, let them fry then add green chillies slit into two halves, chopped onions, fry till the onions turn light brown, now add the pumpkin pieces fry for 5 minutes, now add turmeric powder, chilly powder, coriander powder and salt, fry for 2 minutes.

Now add 1 cup of plain water and close the pan with lid and let it simmer till the water evaporates, finally add the tamarind water and jaggery and mix well. Turn off the heat.

MUSHROOM CURRY

Mushrooms are rich in proteins and minerals and vitamin B complex, they are low in calories and have antibacterial substances. They are also rich in sodium and zinc which provide protection against age-related cognitive decline.

Ingredients

250gms mushrooms
1 inch cinnamon
2 cardamom
3 cloves
1bay leaf
2-3 green chillies
1 teaspoon cumin powder
3 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon chilly powder
2 Tomatoes

Masala Ingredients

1-2 onions chopped
1 inch sized ginger
4-5 cloves garlic
3-4 cashewnuts

Method

Clean the mushrooms and cut each mushroom to half and boil the mushroom pieces for 10 minutes, keep it aside.
Boil the masala ingredients till the onions turn soft, let them cool and then grind them to paste and keep it aside.

Grind the tomatoes to paste and keep it aside.

Now heat oil in a pan, put cinnamon, cardamom, cloves and bay leaf and fry them, then add the masala paste and let it cook till its raw smell disappears, then add green chillies, chilly powder and all the masala powders, then add tomato puree and cook till its raw smell disappears.Finally add the mushrooms, let it cook for 5-10 minutes, turn off the heat and garnish with coriander leaves.

EGG ALOO KURMA

This is a unique recipe with egg and potatoes. The masala in this recipe makes this dish unique in taste.

Ingredients

3 boiled eggs
1 boiled potato

Masala ingredients
2 inches cinnamon
2-3 cardamom
4-5 cloves
1 teaspoon fennel seeds
1 inch sized ginger
5 garlic cloves
2-3 green chillies
1/2 cup coconut pieces
3-4 cashewnut
1 sliced onion
1 tomato

Seasoning Ingredients

1 inch cinnamon
2 cloves
1/2 teaspoon fennel seeds
curry leaves
1-2 green chillies
1 sliced onion
1 teaspoon chilly powder
1/2 teaspoon turmeric powder
salt to taste

Method
Heat oil in a pan, put all the masala ingredients, fry till the onions turn light brown and then add tomato.

 








Let it cool down and then grind it to paste and keep it aside.

Now heat oil in a kadai, put all the seasoning ingredients, add potato let it fry for 5 minutes, now add masala paste and fry for 5 minutes, then add 1/2 cup of water, finally add the boiled eggs, fry for 2 minutes and turnoff the stove.

 

DATES GOOSEBERRY PICKLE

This is a sweet and tangy pickle with a unique combination of Amla and dates. Amla or gooseberry is a vitamin C rich fruit. It is rich in vitamins and minerals, nourishes the brain, good for healthy hair, good for skin and it has many other health benefits. Dates can provide many health benefits, they are high in iron content and flourine. Consuming dates regularly lowers the cholestrol levels. This pickle is a complete source of good health.

Ingredients

10-12 gooseberries

10-15 dates without seeds

1 lemon sized tamarind

150 gms chilly powder

1teaspoon turmeric powder

50 gms jaggarey

salt to taste

Seasoning Ingredients

1 teaspoon mustard seeds

1/2 teaspoon fenugreek seeds

5-6 red chillies

1 teaspoon bengal gram

1/2 teaspoon asafoetida

10 garlic cloves

curry leaves

Method

Boil gooseberries and dates in 250ml of water for 10-15 minutes, once the fuits become soft add chilly powder, turmeric powder, jaggarey and salt. Mix them well.

Now heat oil in a pan, put all the seasoning ingredients and fry them.

Finally add the seasoning to the boiled fruits mixture.

PULI INJI

Puli inji is a must recipe on the sadya menu during the Onam festival and any auspicious occasions in Kerala. It has three striking flavours in it, ginger, tamarind and jaggery which gives a unique taste of sweetness and sourness.

Ingredients
1/4 Kg - Ginger ( chopped into small pieces)
1/2 Kg - Jaggeri

1/4 Kg - Tamarind

8-10 green chillies (chopped into small pieces)

4 tbsp  red chilly powder

1 tbsp turmeric Powder

2 tbsp fenugreek seeds (roasted and Powder)

1 tbsp asafoetida powder

Salt to taste                                                                                               

Seasoning Ingredients                                          

1 tbsp mustard seeds
1 tbsp bengal Gram
1 tbsp fenugreek seeds
1 tbsp black Gram
6-8 red chillies
curry leaves


Method
Take 1/4 kg tamarind (Puli) and boil in half liter water & cook well.

Let it cool down, after 1 hour squeeze the tamarind well & take the tamarind pulp into a bowl.

Now heat oil in another vessel, put all the seasoning ingredients, then add ginger pieces and green chillies and fry them for 5-10 minutes.

Now add the tamarind pulp, salt, turmeric powder, chilly powder and cook for 15 minutes, now add jaggarey and cook till it reaches to a thick consistency. Finally add the asafoetida and fenugreek powder, mix well and turn off the stove.

 

VADUKAPULI ACHAR

Vadukapuli achar is a tangy Indian pickle which is very juicy. It is also known as Wild lemon. It tastes like lemon and has many medical values and is good for indigestion problems. This is a popular dish served during traditional Kerala Sadya on Onam and as a side dish with rice during weddings in Kerala. It can refregirated for 2-3 weeks.

 Ingredients 

1 vadukapuliyan naranga

2 whole garlic pods

8-10 green chillies

1 inch piece ginger

2 carrots 

1 tbsp turmeric powder

1 tbsp chilly powder

Salt to taste

Curry leaves

Masala powder

Small piece of asafoetida

2 tbsp cumin seeds 

Roast asafoetida and cumin seeds without oil. Then grind them to powder together. Keep it aside. 

Seasoning Ingredients

1 tbsp mustard seeds

1 tbsp bengal gram

1 tbsp black gram

1 tbsp fenugreek seeds

10 red chillies 

1 whole Garlic pod

Method
Cut the wild lemon and carrot into small pieces, cut ginger and green chillies also into small pieces.

                     









Now add all the ingredients mentioned above along with the wild lemon pieces, carrot, ginger and green chillies, add the masala powder as well. Mix them all well. Finally heat oil in another pan, add all the seasoning ingredients.
Now add the seasoning to the wild lemon mix and then mix them all well.

EGG CURRY

This is one unique dish which is rich in taste.

Ingredients

 2-3 boiled eggs
1tbsp of mustard seeds
1tbsp of cumin seeds
3-4 cloves
1 cinnamon stick
2-3 cardamom
3-4 green chillies slit to half
1tbsp of ginger garlic paste
curry leaves
2-3 onions finely chopped
1 tbsp of turmeric powder
salt to taste
1cup of boiled milk with its cream

Method

Heat oil in a pan, put mustard seeds, cumin seeds, cloves, cinnamon, cardamom, green chillies, curry leaves, ginger garlic paste, put onions once the raw smell of ginger garlic disappears, now add salt and fry till onions turn golden brown, then add turmeric powder, cook till its raw smell disappears, now put the boiled eggs. Put small slits in the eggs so that the masala is coated well on the eggs. Fry till they are coated well with the ingredients. Finally pour the boiled milk along with its cream, cook for 3-5 minutes and add coriander leaves just before turning off the stove.

EGG JUNNU FRY

This is variety dish made with egg. It goes well with chapattis and rice.
















This dish is prepared in two steps.

1) Ingredients
    2-3 eggs
    2 tbsp of ginger garlic paste
    1tbsp turmeric powder
    1tbsp of chilly powder
    1tbsp of garam masala powder
    salt to taste

2) Ingredients
    2 finely chopped onions
    1/2 tbsp of cumin seeds
    2-3 green chillies
    1 finely chopped tomato
    8-10 cashew nuts
    curry leaves
    salt to taste

Method

Beat the eggs well, add all the ingredients mentioned in (1), then take a small vessel with lid, apply oil to the inside of the vessel. Pour the egg mix into the vessel.
Now take a large vessel and fill 1/4 of the vessel with water, then place small vessel into this and cook for 20 minutes.
The egg mixture will be in sponge consistency now. Cut them into small 1 inch cubes.

Now heat oil in a pan, add the ingredients mentioned in (2), then put the egg pieces and fry, finally add cashew nuts and garnish with coriander leaves.

EGG GHEE ROAST

This is a spicy yet mouth watering dish. It goes well with chapattis and rice.

Ingredients

2 boiled eggs
1 cup ghee
5-6 red chillies
1/2 tbsp turmeric powder
1 full garlic pod
1 tbsp of coriander seeds
salt to taste

Method

preparation of masala :
Grind the red chillies, garlic and coriander seeds into fine paste.

Now heat ghee in a pan, put the masala paste, turmeric powder and salt. Fry till the raw smell disappears and finally put the boiled eggs cut into half in the pan, stir till the eggs are well coated with the masala. Finally add coriander leaves for added aroma and taste. Now turn off the stove.

PRAWN PICKLE

Ingredients (for 1kg prawns)

4-5 tbsp of Ginger garlic paste
3-4 tbsp of chilly powder
1 tbsp of turmeric powder
1-2 tbsp of pepper powder
Salt to taste

Seasoning Ingredients

250ml gingely oil
curry leaves
2-3 tbsp of ginger
3-4 cloves of garlic
8-10 green chillies
2-3 tbsp of vinegar
1 tbsp of asafoetida

Method

Clean the prawns and marinate the cleaned prawns with ginger garlic paste, turmeric powder, chilly powder, pepper powder and salt for few minutes. Heat oil in a pan, fry the prawns until they turn a bit crispy. Keep it aside.

Now take another pan, heat gingely oil put all the seasoning ingredients and fry. Now add the fried prawns and cook everything in simmer until the paste turns thicker. Turn off the heat.

LEMON ACHAR

Lemon Pickle is a traditional pickle made in homes. It is a spicy tangy pickle usually served with curd rice.

Ingredients 

25 Lemons  (for 1 kg pickle)
250 gms Salt
200 gms Chilly powder
1 tbsp Turmeric powder
1 tbsp Asafoetida
2-3 Drumsticks
2-3 Carrots
5-6 Green chillies
150gms Garlic
Ginger (optional)

Masala powder

50gms Mustard
25gms Fenugreek
Roast mustard and fenugreek without oil, then powder them together.

Seasoning

10-12 Red chillies
Curry leaves
2tbsp Mustard seeds
250 ml Oil 

Method

Cut the lemons into small pieces and remove their seeds
Take a kadai, put all the lemon pieces, salt, chilly powder, turmeric powder, masala powder, asafoetida, garlic, ginger, carrot pieces, drumstick pieces and mix them well.

Heat oil in another pan, put all the ingredients for seasoning. Let it cool.
Now add the seasoning into the lemon mix and finally add salt if needed.

Always store the pickles in a glass jar as it can be preserved better and longer. Glass prevents the transmission of moisture or gasses. Avoid placing wet spoons into the pickles.

SWEET MANGO PICKLE

This pickle is prepared with half riped mangoes and jaggery as its main ingredients. This gives the pickle a combined taste of sweetness. It is a great combination with tiffins and can also be taken along with rice.

 Ingredients

2 medium sized half riped mangoes ( remove the skin and cut them to 1 inch pieces )

Jaggery as per the individual's taste.

1 tbsp of chopped ginger

1 tbsp of chopped garlic

2 tbsp of  chilly powder

salt to taste

Ingredients for seasoning

1/4 tbsp of mustard seeds

1/4 tbsp of black gram

3-4 red chillies

curry leaves

a pinch of asafoetida

Method

Grind ginger garlic and red chillies to paste, keep it aside.
Then boil 2 cups of water, add jaggery, salt and the paste.
Then add  the mango pieces.
Turn off the stove once the mango pieces turn soft.
Then heat oil in a vessel, add mustard seeds, black gram, curry leaves, red chillies and asafoetida. Allow it to crackle. Add the seasoning to the cooked mango pieces.
Your pickle is ready to taste.

TOMATO ACHAR

This is again one of the delicious pickles that can be readily made at home and can be stored for 3-4 months

Ingredients

10-15 tomatoes cut into small pieces
1/4 tbsp of asafoetida
50-100gms of tamarind
10-12 garlic
2 tbsp of turmeric powder
3-4 tbsp of chilly powder
3-4 tbsp of salt (can be modified as per the taste)

Masala powder preparation

2-3 tbsp of corriander seeds
2-3 tbsp of mustard seeds
2-3 tbsp of fenugreek seeds





Roast them with out oil and then powder coriander seeds, keep it aside.

Then powder mustard and fenugreek seeds together, keep it aside.

Seasoning Ingredients

2-3 tbsp of chopped ginger
2-3 garlic
10-12 red chillies
2-3 tbsp of mustard seeds
curry leaves
cilantro

Method

Heat the kadai, put the tomato pieces, asafoetida, salt, turmeric and let it boil till water from the tomato pieces ooze out and turns to a consistency of paste.

Now add chilly powder, corriander powder and mustard & fenugreek powder. Mix and cook for 5 minutes. You can also add a little jaggery for an additional taste.

Then take another pan, heat 2-3 tbsp of oil and add the ingredients for seasoning.
Add the seasoning to the cooked tomato.










Your tomato pickle is ready to serve

RIDGE GOURD PEEL PACHADI

You must be wondering pachadi and that too with the peel, yes you have heard it right. We make variety of curries with ridge gourd but many of us are unaware that recipes can be made even with its peel. This is one of the mouth watering chutneys that can be prepared with ridge gourd peel.

Ingredients

peel of 1-2 ridge gourds
a pinch of asafoetida
7-8 red chillies
1 tbsp of cumin seeds
1 tbsp of black gram
1 tbsp of corriander seeds
half lemon sized tamarind
7-8 garlic
curry leaves
corriander leaves
pudhina (optional)
salt to taste

Seasoning

1/4 tbsp of mustard seeds
1/4 tbsp of cumin seeds
1/4 tbsp of black gram
1/4 tbsp of bengal gram
4-5 red chillies
curry leaves

Method

Heat 2-3 tbsp of cooking oil in a pan
Put all the above ingredients in the same order mentioned above.
Let them fry for 10-15 minutes.










Turn of the heat and let it cool.
Then grind them to paste.

Then heat oil in another pan for seasoning, put the seasoning into the paste and mix.










So simple yet delicious. Try it and relish the dish.