Mullangi Poricha Kozhambu( Radish Poricha Kozhambu)

 Usually I make Mullangi thogayal, curry or chapathi never tried this.This time I wanted to make poricha kozhambu with Mullangi and tomato rasam. It came out very No mullangi smell at all

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Mulangi Poricha Kozhambu

Ingredients

• 
  
• Mullangi.......................................1
• Moong Dhal............................... 1cup
• Grated Coconut...........................1cup
• Turmeric Powder....................... .1/2 tsp
• Cumin Seeds................................1tsp
• Red Chilies...................................2
• Mustard Seeds.............................1tsp
• Urad Dhal.....................................2tsp
• Curry leaves..................................few
• Salt To Taste

Method

• Pressure cook the dhal
• Remove the skin and cut the mullangi into small pieces.
• Boil water, add the mullangi, Turmeric and salt.
• Grind the coconut, chili and cumin-seeds into a fine paste.
• When the mullangi cooked well add the dhal, ground coconut paste.
• Heat a pan with oil add mustard seeds, urad dhal and curry leaves
• When mustard seeds crackle add to the kozhambu.
• Serve this as main or side dish.
• It is very tasty,

Thenga Aracha Kozhambu

My mother used to make this thenga aracha kozhambu. Since we are from Kerala, coconut is  used every day in our meal.We used to serve meal for the people who worked for us in paddy field. This kozhambu with pokali cooked rice  and varutha pappadams. Still I could feel the taste. It is one of my favorite dishes. My mother in law would make this same kozhambu too..

Thenga Aracha Kozhambu

Ingredients

• Okra(Vendakka)......................6
• Drum Stick................................1
• Pumpkin.Cubes.........................1/ cup
• Sweet Potato pieces..................6
• Capsicum pieces.......................6
• Chepankizhangu pieces..............6
• Mustard Seeds...........................2tsp
• Tamarind Lemon Sized
• Curry Leaves.............................few
• Turmeric Powder......................1tsp
• Grated Coconut.........................1cup
• Salt to Taste

For Frying

• Red Chilies.................................8
• Urad Dhal..................................2tsp
• Chana Dhal................................2tsp
• Raw Rice.....................................2tsp
• Black Til or Flax Seed.................2tsp

Method

• Dry roast the black till or flax seed.
• Heat a pa with oil add all  frying ingredients.
• Fry  the dhals, till they become golden.Grind with coconut and keep.
• Cut the vegetables in to 2" long and boil with enough water and turmeric powder.
• Extract the tamarind juice by adding water to it.
• Add the tamarind water and salt to the vegetables and cook till they become tender.
• Add the ground paste, curry leaves and let it boil.
• Heat a pan with oil add mustard seeds.
• When it crackles add to the kozhambu.
• Serve with cooked rice and fried appalams.

Green Beans Mushroom Casserole

Green Beans and Mushroom Casserole

Ingredients

• Green Beans                                      2 cups
• Mushrooms                                        2 cups
• Milk                                                     2 cups
• Flour                                                   2 tbsp
• Butter                                                  1 tbsp
• Black Pepper                                      1 tbsp
• Cheddar cheese or Parmesan           1 cup
• Breadcrumbs                                      1/2 cup
• Fried Onions                                       3 tbsp
• Salt to taste
• Garlic (Optional)

Green beans and mushroom casserole

  

Method

• Boil the beans in water with salt till it becomes tender
• In a small pan melt the butter add flour, whisk into paste
• Add milk and and make a sauce
• Heat a pan with oil add the onion, salt, pepper then add beans and fry little and lastly add cut mushrooms and let it cool
• Mix the sauce with beans and mushroom in a baking tray
• Bake at 350 degrees for 20 minutes
• Spread cheese on the top, sprinkle the fried onions and bake 10 more minutes

Podiari Kanji(Broken Rice Porridge)

Podi Ari(Broken rice) kanji  is a breakfast item with Kappa Puzukku or Muthira Puzhukku.This kanji is taste better when you make with red broken  rice (kai kuthari).Take  this kanji with narthankai when we have fever or stomach upset.It is a healthy staple food.

Podiari Kanji

        Ingredients

• Podi Ari.......................1cup
• Water...........................6 cups
• Dry Ginger...................1tsp
• Salt to taste

Method

• Boil the water and add washed rice and cook.
• When the rice is cooked, add salt.
• Serve with koottu/puzhukku

Spinach Raitha (Keerai Kichadi)

Spinach Raitha

• Chopped Spinach…………….....3cups
• Yogurt………………………......2cups
• Red Chili………………………..2
• Cumin Seeds…………………. ..1tsp
• Mustard Seeds……………… ....1tsp
• Asafoetida………………………1/4tsp

Method

• Boil the spinach with very little water grind coarsely.
• Mix the yogurt and add the spinach in room temperature.
• Heat a pan with oil add mustard and cumin seed, and red chili.
• When the mustard crackles add to the raitha.
• Add salt and mix well.
• Instead of grinding the spinach add the spinach to the seasoning and cook till the water fully evaporates.
• Add this spinach to yogurt.
• Frozen chopped spinach can be used instead of fresh spinach.
• This raitha can be used as dip for vegetables and crackers.No seasoning is needed.

Cucumber Raitha.

Cucumber Raitha
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Ingredients

Cucuumber Raitha

• Cucumber.......................1cup
• Yogurt............................1cup
• Green Chili......................2
• Mustard Seeds................1tsp
• Cumin Seeds (Jeera).......1tsp
• Red Chili.........................1
• Curry Leaves.................. few
• Grated Coconut...............2tbsp

Method

• Grind the coconut,green chili and mustard into paste.
• Add ground paste,grated (cut) cucumber, salt to the yogurt.
• Heat a pan with 1tsp oil add cumin seeds, red chili and curry leaves and when it crackles, add to the raitha.
• This is one of my favorite raithas.

Maaladu

Maladu

Maladu

( I make them very often. It is very easy to prepare.)
    
Ingredients
Pottu kadalai (Roasted Gram)         1 cup
(Dariya Dhal )
Sugar                                             one and half cup
Cashew Nuts(Broken)                   quarter cup
Ghee                                             quarter cup
Cardamom Powder                     1 tsp
Method
Powder the pottu kadalai and sugar finely in a blender separately.

Heat a pan with 1tsp of ghee and fry the cashew nuts, till it becomes red.

Mix both the powders, cardamom powder, roasted cashew nuts.

Add the rest of the warm ghee slowly, till you can roll like a a ball with hand and press tightly.

It is very tasty and if you keep the powder, any time you can make this sweet.

Carob Cake

Carob Cake
Carob powder is used instead of cocoa/ chocolate.Use the same amount of carob to replace cocoa.carob powder is made from the pod of the carob bean.
For more information about carob visit http://en.wikipedia.org/wiki/Carob_tree

Ingredients

• All purpose Flour................................11/2 cups
• Sugar.................................................1 cup
• Carob Powder...................................2tbsp
• Baking Powder..................................1/2tsp
• Baking Soda......................................1/2 tsp
• Salt....................................................1/2 tsp
• Vanilla Essence...................................1/2tsp
• Lemon Juice.......................................1tbsp
• Cold Water........................................1cup

Method

• Mix maida, sugar,baking powder baking soda and salt.
• Another bowl carob powder,vanilla, lemon juice ghee and water mix thoroughly. 
• Add the dry ingredients and mix well.
• Transfer the dough into a baking cake pan.
• Preheat the oven into 375 degree  and bake  for about 40 minutes.
• Remove and keep it to cool.

Diwali Snacks & Sweets

I made Mixture, Thenkuzhal .Badam cake, Wheat flour Ladu,Ravaladu and Diwali Marundhu for this Diwali.
Click the Bhakshanams to get the recipes

• Thattai (Snack),   
• Ribbon Pakodas
• Thenkuzhal
• South Indian Spicy Mixture( Chivda)
• Diwali Special Marundu (Ginger Lehiyum)
• Maladu
• Kaju Burfi(cashew nut Burfi)
• Pal Kova (Milk cake)
• Anjir/Dates Burfi (Figs/Dates Burfi)

Diwali Bhakshanams

Poricha Kozhambu

Poricha Kozhambu is like koottu but in semi  liquid. This Kozhambu is less spicy so eat with rice pickle, raita, puli keerai and rasam. Typical Palghat recipe.In Kerala we prepare most of the dishes with coconut and tastes so good.You can add carrot. peas, beans too.

Ingredients

• Elavan (White Pumpkin)......................250 gm
• Raw Bana............................................1
• Yam (Chenai).......................................100 gm
• Podalangai............................................small piece
• Drum Stick...........................................1.
• Grated Coconut...................................2 cups
• Red Chilies..........................................6
• Cumin Seeds (Jeera)............................1tsp
• Mustard Seeds....................................1tsp
• Urad Dhal...........................................2tsp
• CurryLleaves.......................................few.
• Cooked Tur Dhal................................1cup 
• Salt To taste

Poricha Kozhambu

Method

• Cut all vegetables into small cubes and cut drumstick 2" long.
• Heat  a pan with water add turmeric and all vegetable and cook.
• When they all cooked add salt. Grind coconut, chili and jeera into fine paste.
• Add this paste and cooked tur dhal into vegetables.
• Heat a pan with oil add  urad  dhal, mustard seeds, 2tsp coconut and curry leaves.
• When the mustard crackles add to the kozhambu and mix well.
• Another way... Fry chili and urad dhal and grind with coconut and add to the vegetables, 
• Both ways we can prepare this dish. .