Aug 27, 2007

How to make yogurt at home




















How to make yogurt(curd) at home

  • Boil one litre milk in a pan. On a medium heat.until the milk rises. 
  • Put off the gas and let the milk cool down. 
  • This process kills the bad bacteria in the milk.


  • Pour the milk in a glass bowl. Put your finger see that the the milk is warm. 
  • Add 1 tsp cultured curd and stir thoroughly.
  • Keep this bowl in the oven and put the light on.
  • Next day you will perfect yogurt.

Aug 15, 2007

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..

Aug 14, 2007

Chakka Erisheri(Traditional Jackfruit curry)

Chakka Eriseri

Jackfruit pieces
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.


  • 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.





Aug 13, 2007

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..

Jun 23, 2007

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

May 26, 2007

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.

May 14, 2007

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.

May 9, 2007

Methi leaves / Fenugreek Leaves Dhal

Methi Dhal is a gravy
Methi Dhal
Methi (Fenugreek )Dhal


Methi Leaves are good for health
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.

Banana  stem pieces
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


Banana stem curry
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

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