Vegetable Pulav

I







ngredients

• Basmati Rice……........... 2 cups
• Red Bell Pepper…..........1
• Beans……………..........1cup
• Peas………………........1/4 cup
• Garam Masala…….........1tsp
• Chili Powder……….......1/2 tsp
• Clove………………......4
• Carada mom (Elaichi)…...4
• Cinnamon (Pattai)……   1” l piece
• Ghee………………......2tbsp
• Jeera……………….....1/2 tsp
• Salt to Taste

Method

• Cut the bell pepper ,beans and carrot in length wise.
• Heat a pan with oil add cloves, cinnamon jeera and cardamon and add the vegetables and fry them with soaked rice,chili powder, garam masala and salt 
• (Soak the rice for 15 minutes and remove the water)
• After 5 minutes add 4 cups of water and cover it. 
• When the rice is cooked add the ghee. 
• Serve hot with raita..

Chakka Erisheri(Traditional Jackfruit curry)

Chakka Eriseri

Chakka Pieces

To grind

To fry

Chakka with water to cook

Chakka Erissery

In Kerala we make edichakka tuvaran, chakka puzukku, chakka kottu and Chakka eriseri during chakka season.We eat ripe chakka pieces with honey.Very tasty.

There are two types of jack fruit. 1. koozhachakka 2. varikkan chakka. Ripe Varican chakka is very sweet..

Chakka Eriseri(Traditional Jack fruit curry)\

Ingredients

• Chakka........................1/2 kg
• Grated Coconut...........1 cup
• Red Chillies..................2
• Jeera(Cumin Seeds).....1/2 tsp

For seasoning

• Grated Coconut...........2tbsp
• Mustard Seeds............1tsp
• Curry Leaves...............few
• Salt to Taste

Method

• (Raw) jack fruit seed is removed from the thin outer part of chakka.
• Cut these into small pieces. Boil 3cups of water adding chakka pieces and turmeric and salt.
• Grind the grated coconut. chili and jeera,
• When the chakka is cooked add the ground paste and stir it well.
• Heat a pan with little oil, add grated coconut, mustard seeds jeera and curry leaves.
• When the coconut become red add to the chakka eriseri.
• This curry is very tasty.
• Serve with rice.
• I tried with the frozen raw jack fruit and the chakka eriseri came out very well.

Palak Paratha

Ingredients

• Palak………… 1 cup chopped and steamed
• Wheat flour…..2 cups
• Chili powder….1 tsp
• Hing…………..a pinch
• Oil…………… 2 tsp
• Turmeric………1/4 tsp 
• Salt to taste
•  

Method

• Boil the palak with very little water and turmeric.
• Drain the palak and cool it to room temperature... 
• Add wheat flour, chilli powder, salt, hing and oil make a thick dough.
• Cover the dough and keep it for 20 minutes
• Make small balls and roll them like parathas.
• Heat a tawa and place the chapthi on it. 
• When one side is cooked add ghee or oil cook that side and turn the other side. 
• And cook. Serve the parathas with chutney/bhaji/raita..

Gawar Bhaji (Cluster Beans Bhaji)

Ingredients

• Gawar……………...!/2 kilo
• Ajwain /Omam………..2tsp
• Mustard Seeds…….. 1tsp
• Turmeric Powder……1/2 tsp
• Chapathi Atta …….......5 tbsp
• Ajwain…………........ ½ tsp
• Asafoetida………….. A pinch
• Chili Powder,,,,….......1/2 tsp
• Salt to taste

Mix atta and salt and make  chapathi dough.

Method

• Wash and cut the cluster beans in to 1” long.
• Heat a pan with oil add mustard seeds and ajwain.
• When the mustard seeds crackle add the gawar/ beans, salt and turmeric powder.
• Take a little dough and make a very small round shape( a coin) add with the beans.
• It also cooks with the beans . No need to add water. 
• Cook till the beans along with the small round shaped chapathi . 
• It has the mixed taste of bitter, salty and herbal flavor..
• Very tasty bhaji. Serve with hot with chapathi

Khadi

Khadi

(Eat this hot kadhi with Kichadi.. It is good for the throat. I got this recipe from my daughter-in –law.)
Ingredients

• Buttermilk…….. ............2cups
• Besan(Gram Flour)….....2tblsp
• Green Chilli……............3
• Ginger…………............1 small piece
• Cumin Seed……...........1tsp
• Methi Seeds………......2tsp
• Asafoetida……………1/4 tsp
• Turmeric Powder……..1/2 tsp
• Curry Leaves…………few 
• Salt to Taste

Method.

• Take 1 cup of fresh curd and whisk by add hing 1 cup of water.
• Add the besan and mix nicely with out lumps..
• Crush the chilli and ginger, add to the butter milk.
• Heat a pan with oil add cumin seeds, curry leaves. 
• When it crackles add turmeric, asafoetida and buttermilk, methi seeds and salt, 
• Stir continuously and boil in a low flame.If the kadhi is thick add little water..
• This kadhi is very easy to make.

Tip
You can add bajjias(pakodis) into the hot kadhi.

Methi Paratha

Methi Paratha

Ingredients

•  Wheat flour (atta)............. 4 cups
• Methi leaves ...................1 bunch
• Red chilli powder......,,,,,..2 tsp
• Coriander powder...........1 tsp
• Turmeric powder.............1/2 tsp
• Hing...............................1 tsp
• Ghee............................. 1/4 cup
• Oil...................................1 tsp
• Curd..............................1 cup
• Salt to taste

 

Method

• Wash, dry and cut the methi leaves.
• Add flour, chilli powder, coriander powder, hing, salt,oil and curd and make a thick dough(like chapathi dough).
• Divide the dough into small balls. Roll each ball into round shape.
• Heat a thava and place the paratha.
• Turn over the other side and apply ghee.
• Fry both sides till it becomes golden colour.
• Serve the hot parathas with raita.

Methi leaves / Fenugreek Leaves Dhal

Methi Dhal

Methi (Fenugreek )Dhal

Methi Leaves

Ingredients

• Methi leaves(fresh)............... 1 bunch
  
• Tur dal..................................1 cup
  
• Onion cut into pieces..............1
• Tomato finely chopped.....,.,,,.1
• Chilli powder.........................1tsp
  
• Corinader powder.................1tsp
  
• Turmeric powder...................1/2 tsp
  
• Mustard seeds.......................1 tsp
  
• Jeera.....................................1tsp
  
• Hing....................................1tsp
• Salt to taste

Method 

• Wash the methi and removes the leaves. cook the tur dhal in cooker. 
• Heat a pan with oil add mustard seeds, jeera. 
• When the mustard seeds crackle add onion , then tomato, turmeric, salt, chilli coriander powder, turmeric powder, hing and salt. 
• When the onion and tomato are cooked,add the cooked dal, methi leaves and let it boil. 
• Add water for desired thickness.
• When the leaves are cooked remove from the fire.
• This dal tastes good with chapathi/rice.

Vazha Thandu Thovaran (Plantain Stem Curry)

Vazha Thandu poduthuval /Thoran )Plantain stem curry)

Vazha Thandu is rich in fiber.I have heard that if you drink this VazhaThandu juice, it is good remedy for kidney stone ..It also helps to loose weight. This dish is very simple and healthy.

Vazhthandu pieces

Ingredients

• Vazha Thandu ..........2
• Grated coconut........1/2 cup
• Mustard seeds.........1 tsp
• Urad dhal....................2 tsp
• Salt to taste
• Turmeric powder......1/2 tsp
• Red Chilli.(broken into 2)......1

Vazhathandu Thovaran

Method

• Take tender vazha thandu and cut into small pieces.(first cut into round pieces and remove the threads , then cut into pieces)
• Add little buttermilk in the water and keep so that it would not become dark.
• Remove the chopped thandu from the water. Heat a pan add oil,mustard seeds,urad dhal and chili.
• When the mustard seeds crackle, add the vazha thandu, turmeric powder , salt and little water to cook.
• When it is cooked add coarsely ground coconut.
• You can eat this curry with sambar rice/ rasam rice.

Sevai In Traditional Way

This sevai nazhi was given to me by my mother in law. Very easy to make the sevai. I make this sevai very often.

Now we get instant sevai but this sevai made with sevai nazhi  is very tasty

Coconut Sevai, Lemon Sevai



Coconut sevai -

It is a south Indian meal which is very time consuming to make. But it is very tasty )

Ingredients:

• Boiled rice……… 4 cups
• Grated coconut…..1 cup
• Mustard seeds……. 2tsp
• Urad dal……………2 tsp
• Chana dal………….2tsp
• Finely cut green chillis…..5
• Ginger finely cut………..3tsp
• Curry leaves….............. few
• Oil………………….....3tsp
• Salt to taste

Method

Sevai can be made in 2 ways. The difficult way is by first principles and the easy way is by using Chinese thin rice noodles.
The difficult way to make sevai -

• Soak the rice for 4 hours and grind finely adding the salt.. 
• The dough should be like dosa batter. 
• Heat a wok and pour this dough. 
• Add 2 tsp oil (this makes sevai tasty and non sticky) and stir the dough till it becomes thick and sticky. 
• When the dough is not too hot, wet your hands with water and make big balls and keep.
• Boil water in another pan. 
• After the water boils, put the rice balls in it and let it cook. 
• When the balls float to the top, check to see if they are cooked properly. 
• You can do this by cutting into half and seeing if they are not sticky.

• Put each ball on the sevai nazhi(sevai traditional press) and sevai comes out like pasta.
• It should be hot otherwise it gets difficult to press. 
• Keep aside to cool (you can put the dough in the idli mould and steam them instead of boiling in water)
• Heat a pan with oil and add mustard seeds, urad dal and chana dal. 
• When mustard seeds crackle, add chillies, ginger and curry leaves. 
• Add the sevai and mix nicely. 
• You can eat this sevai with pappad, chutney or morukuttan.

• The easy way to make sevai -
• You can also prepare sevai using 
• Chinese thin rice noodles. 
• Just boil the water with salt and 1 tsp oil. 
• Add the noodles when the water boils. 
• Close with lid, shut the gas and keep for 5 minutes. 
• Add little cold water and remove the water with a sieve. 

Appalam



Lemon Sevai

• Prepare sevai as above. 
• Heat a pan with oil. 
• Add mustard seeds 1tsp, chana dhal 2 tsp finely cut green chili ginger 2 tsp each and a few curry leaves. 
• Whne mustard seeds crackle, add half tsp turmeric powder and half tsp hing.
• Add the sevai and the juice of 1 lemon juice. 
• Mix well. Garnish with coriander leaves.
• Serve sevai with more kozhambu and fried appalams.