AN EASY GREEN GRAM / CHERUPAYAR CURRY IN A PRESSURE COOKER

AN EASY GREEN GRAM / CHERUPAYAR CURRY IN A PRESSURE COOKER

INGREDIENTS

CHERUPAYAR- 1 CUP; SOAKED IN WATER OVERNIGHT


TOMATO -1 - CHOPPED

ONION- 2- FINELY SLICED
GREEN CHILLIES- 1; SPLIT LENGTH WISE

THICK COCONUT MILK -1/2 CUP

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1/2 TABLESPOON

CORIANDER LEAVES- 1/4 CUP; FINELLY CHOPPED

SALT
WATER
OIL

PREPARATION

COOK GREEN GRAM WITH TURMERIC POWDER AND SALT PREFERABLY IN A PRESSURE COOKER

WHEN GREEN GRAM IS THREE - FOURTH COOKED , ADD CHOPPED ONION, TOMATO, GREEN CHILLIES , GARLIC AND GINGER AND COOK TILL 2-3 WHISTLES COME WITH LITTLE WATER

NOW AGAIN COOK IN COOKER WITH LID REMOVED TILL GRAVY THICKENS
NOW ADD ALL POWDERS
COOK TILL ITS RAW SMELL GOES

NOW ADD COCONUT MILK
WHEN IT BOILS REMOVE FROM FLAME

SAUTE IT WITH MUSTARD AND CURRY LEAVES

GREEN GRAM / MOONG BEANS CURRY - CHERUPAYAR CURRY

GREEN GRAM / MOONG BEANS  CURRY - CHERUPAYAR CURRY

ingredients

MOONG DAL / CHERUPAYAR PARIPPU - 1 CUP


TOMATO -1 - CHOPPED

ONION- 2- FINELY SLICED
GREEN CHILLIES- 1; SPLIT LENGTH WISE

THICK COCONUT MILK -1/2 CUP

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1/2 TABLESPOON

CORIANDER LEAVES- 1/4 CUP; FINELY CHOPPED

SALT
WATER
OIL


PREPARATION

SOAK GREEN GRAM OVER NIGHT

HEAT OIL IN A PAN

FRY ONIONS AND GREEN CHILLY

WHEN RAW SMELL GOES , ADD ALL POWDERS
FRY TILL RAW SMELL OF POWDERS DISAPPEARS

THEN ADD TOMATOES
FRY FOR 2 MINUTES

NOW ADD GREEN GRAM  AND WATER ALMOST 1 1 /2 CUP WATER
BOIL IT

WHEN THE GRAVY THICKENS ADD THICK COCONUT MILK AND CORIANDER LEAVES
COOK IT IN LOW FLAME FOR 2 MINUTES

SERVE IT HOT

EGG BURJI

EGG BURJI

INGREDIENTS

EGGS-4

ONION- 1 ; FINELY CHOPPED
TOMATOES- 1 FINELY CHOPPED

GINGER- GARLIC PASTE- 1/2 TABLESPOON
GREEN CHILLIES- 2; CHOPPED
CORIANDER LEAVES
CURRY LEAVES

GREEN PEAS- 1/2 CUP; COOKED


GARAM MASALA / ALL SPICES POWDER- 1/2 TABLESPOON
RED CHILLY POWDER- 1 TABLESPOON

OIL

SALT

PREPARATION

BEAT EGGS WELL

ADD RED CHILLY POWDER, SALT 
BEAT WELL

HEAT 3 TABLESPOONS OIL IN A NONSTICK PAN
ADD GINGER- GARLIC PASTE, ONION, GREEN CHILLIES SAUTE TILL ONIONS BECOME BROWN IN COLOUR

ADD TOMATOES
FRY TILL TOMATOES ARE COOKED

ADD GREEN PEAS 
ADD EGG MIXTURE

SCRAMBLE WELL

SPRINKLE GARAM MASALA POWDER AND MIX WELL

REMOVE FROM FLAME WHEN EGGS ARE COOKED


GARNISH WITH CORIANDER LEAVES

SWEET BANANA CUTLET/ ETHAPAZHAM CUTLET

SWEET BANANA CUTLET/ ETHAPAZHAM CUTLET

INGREDIENTS

RIPE BANANA- 3

SUGAR- 2 TABLESPOONS
GRATED COCONUT- 1 CUP
CARDAMOM POWDER- 1/2 TABLESPOON
CASHEW NUTS - 2 TABLESPOON - CHOPPED

MAIDA/ ALL PURPOSE FLOUR- 1 CUP
BREAD CRUMBS- 1 CUP

GHEE- 2 TABLESPOONS
OIL

PREPARATION

COOK BANANAS AND MASH IT

HEAT COCONUT, SUGAR AND LITTLE WATER
WHEN WATER ALMOST DISSOLVES ADDD CARDAMOM POWDER

FRY CASHEW NUTS IN GHEE
ADD IT TO THE SUGAR MIXTURE

WHEN COOLED, MIX IT WITH MASHED BANANAS

ROLL INTO BALLS 
PRESS IT INTO BALLS OF DESIRED SHAPES

MIX FLOUR IN LITTLE WATER TO FORM A THICK BATTER

SPREAD BREAD CRUMBS IN A PLATE

FIRST DIP CUTLET IN BATTER
AND ROLL IN BREAD CRUMBS

DEEP FRY IN OIL

PRAWNS CUTLET

PRAWNS CUTLET-

ingredients

PRAWNS- 500 grams

oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
curry leaves-5

onion- 2, finely sliced

turmeric powder- half teaspoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste
chilly powder- 1/4th tablespoon

black pepper powder- 1/4th tablespoon

potato- 3 
green peas- a handful (optional)

eggs- 3 
bread crumbs_ 2 cups

coriander leaves- chopped


PREPARATION


preparing prawns

boil prawns  with turmeric powder, a little chilly powder and salt in a vessel.  When it is cooked, remove from flame.  crush fish pieces well with hand or mince it or powder it using a grinder.


Preparing  potatoes

cook potatoes with salt in a pressure cooker .  you can also add a pinch turmeric powder.  let 4 -5 whistles come.  remove from flame.  after cooling, peel off skin and mix and crush well.

Preparing cutlet masala

Take a pan.  add 2 tablespoons of oil.  
Fry onion till its raw smell goes.
Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.

Add crushed fish pieces  and potatoes
Add coriander leaves.

Remove from flame.


Preparation of cutlets

Roll the masala into equal balls and press into cutlet shape.

Beat 3 eggs in a bowl.  add a pinch salt and mix well.

Take bread crumbs in a plate and spread it.

Take a pan.   heat  4 tablespoons oil.  

Dip each cutlet first in egg mixture and then roll in bread crumbs.  fry till slight brown on both side in a medium flame.

PURAN POLI - A MAHARASHTRA RECIPE

PURAN POLI - A MAHARASHTRA RECIPE

INGREDIENTS

BENGAL GRAM / CHANA DAAL - 1 CUP

MAIDA/ ALL PURPOSE FLOUR- 1 CUP

JAGGERY - 1/2 KG

GHEE- 2 TABLESPOONS

CARDAMOM POWDER-  1 TABLESPOON

WATER
SALT

PREPARATION

MIX ALL PURPOSE FLOUR, GHEE, WATER AND SALT
KNEAD WELL TO FORM A SOFT DOUGH

MAKE MEDIUM SIZED BALLS

MELT JAGGERY IN LITTLE WATER

COOK BENGAL GRAM 
GRIND IT INTO A SMOOTH PASTE

ADD MOLTEN JAGGERY TO THIS

MIX GHEE AND REMOVE FROM FLAME

WHEN COOLED ADD CARDAMOM POWDER

MAKE BALLS SIMILAR TO MAIDA BALLS

NOW PRESS 1 MAIDA BALL INTO CHAPPATI
NOW PLACE A BALL OF DAAL ABOVE THE CHAPPATI AND PRESS

FRY BOTH SIDES

SMEAR WITH GHEE

SERVE HOT

HOMEMADE CHICKEN BURGER MEAT PATTIES

HOMEMADE CHICKEN BURGER MEAT PATTIES

INGREDIENTS

GROUND CHICKEN- 250 G

SPRING ONION-2 ; CHOPPED
GARLIC- 1 CLOVE ;  CHOPPED
ONION-1; FINELY CHOPPED

SALT

WHITE PEPPER - 1/4 TABLESPOON

EGG-1

BREAD CRUMBS- 1/2 CUP

PREPARATION

MIX ALL THE INGREDIENTS

MAKE LARGE BALLS 

PRESS IT INTO BURGER SHAPE

SHALLOW FRY IN OIL

YOU CAN ALSO ADD SAUCE OF YOUR CHOICE

KANIYAPPAM - A MALABAR VISHU DISH

KANIYAPPAM  - A MALABAR VISHU DISH

INGREDIENTS

RAW RICE- 1/2 KG - SOAKED AND ROASTED

SODA POWDER- A PINCH

SESAME / ELLU - 1 TABLESPOON

COCONUT PIECES- 1/2 CUP

JAGGERY - 1/2 KG

GHEE

PREPARATION

MELT JAGGERY IN LITTLE WATER

KEEP ASIDE

POWDER THE ROASTED RICE

MIX THE RICE FLOUR , SODA POWDER AND SESAME IN COLD WATER

ADD MOLTEN JAGGERY AND COCONUT PIECES

KEEP ASIDE FOR AN HOUR

HEAT GHEE

POUR A SMALL LADLEFUL BATTER 

DEEP FRY 

FISH KOLIWADA

FISH KOLIWADA

INGREDIENTS

FISH - 1/2 KG

BESAN / GRAM FLOUR- 1 CUP
MAIDA / ALL PURPOSE FLOUR- 3/4  CUP 
RAVA / SEMOLINA- 3/4 CUP
SALT

GINGER - 2 INCH PIECE- CHOPPED
GARLIC- 4-5 CLOVES- CHOPPED
GREEN CHILLIES- 4-5 CHOPPED
CORIANDER LEAVES - 4 TABLESPOONS; CHOPPED

RED CHILLI POWDER- 4 TABLESPOONS
OIL

PREPARATION

CLEAN THE FISH 
CUT INTO SMALL PIECES

MIX BESAN FLOUR, MAIDA, GARLIC GINGER , GREEN CHILLIES, CORIANDER LEAVES, AND SALT
FORM A THICK BATTER WITH LITTLE WATER OR LEMON JUICE

MARINATE THE FISH WITH THIS MIXTURE FOR HALF TO 1 HOUR

PLACE THE FISH PIECES ON A PLATE

SPRINKLE SEMOLINA OVER THE FISH PIECES SO THAT THE BOTTOM PORTIONS OF THE FISH ARE WHITE AND TOP PORTIONS ARE WHITE

DEEP FRY IN OIL
FIRST FRY THE RED SIDE AT THE BOTTOM
THEN WHITE SIDE WITHOUT LOSING SEMOLINAS WHITE COLOUR BY COOKING IN LOW FLAME

BRINJAL / VAZHUTHANANGA FRY

BRINJAL / VAZHUTHANANGA FRY

INGREDIENTS

BRINJAL - 1/2 KG

BENGAL GRAM FLOUR- 2 TABLESPOON

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
CUMIN SEEDS POWDER- 1/2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1/2 TABLESPOON
SALT

OIL

PREPARATION

CUT THE BRINJAL INTO THICK ROUND SHAPES
PIERCE IT EVERY WHERE WITH A FORK

MIX ALL INGREDIENTS EXCEPT OIL

MARINATE THE BRINJAL PIECES WITH THIS MIXTURE

HEAT OIL

DEEP FRY BRINJAL LIKE FISH TILL BOTH SIDES ARE BROWN IN COLOUR

BANANA - COCONUT FRY - ETHAPAZHAM NEYYIL VATTIYATHU WITH COCONUT

BANANA - COCONUT FRY - ETHAPAZHAM NEYYIL VATTIYATHU WITH COCONUT

INGREDIENTS

RIPE BANANA- 3, SLICED

GRATED COCONUT- 1/2 CUP

SUGAR- 1/2 CUP

GHEE- 2 TABLESPOONS

PREPARATION

POUR GHEE IN A HOT PAN

FRY BANANA PIECES WE

ADD GRATED COCONUT AND SUGAR

REMOVE FROM FLAME WHEN BANANA BEGINS TO TURN BROWN

SERVE HOT

SEMIYA/ VERMICELLI PULAO

SEMIYA/ VERMICELLI PULAO

INGREDIENTS

ONION- 2, FINELY CHOPPED
GREEN CHILLIES- 3-4; FINELY CHOPPED
GINGER- 1 INCH PIECE; FINELY CHOPPED
TOMATO - 1-2 ; FINELY CHOPPED

FRIED SEMIYA - 1 CUP

GRATED CARROT- 1/2 CUP

CORIANDER LEAVES- CHOPPED - 1 TABLESPOON

OIL- 3 TABLESPOONS

WATER- 1 1/2 CUP

SALT

PREPARATION

HEAT OIL IN A PAN
ADD ONION, GINGER, GREEN CHILLIES AND SAUTE WELL

ADD TOMATO
SAUTE WELL

POUR WATER AND SALT
CLOSE THE PAN

WHEN WATER BOILS , ADD SEMIYA 
CLOSE THE PAN AND COOK FOR 5 MINUTES

ADD CARROT , COCONUT AND CORIANDER LEAVES
SERVE HOT

KALATHAPPAM- A SPICY VEGETABLE SNACK

KALATHAPPAM-  A SPICY VEGETABLE SNACK

INGREDIENTS

RAW RICE - 1 CUP
COOKED RICE - 1/4 CUP

GRATED COCONUT- 1/2 CUP

ONION- 1; CHOPPED
GREEN CHILLIES - 3
CORIANDER LEAVES- CHOPPED

OIL
GHEE- 1/4 CUP
SALT

PREPARATION

GRIND RAW AND COOKED RICE  AND GRATED COCONUT BY ADDING HALF CUP OF WATER

ADD ONION, GREEN CHILLIES , SALT AND BLEND WELL
ADD THE CORIANDER LEAVES
MIX WELL

HEAT 1 TABLESPOON OIL IN A PAN

POUR A LADLE FULL OF BATTER 
SPREAD LIKE A DOSA
COOK BOTH SIDES

SERVE HOT

AN EASY CABBAGE RECIPE

AN EASY CABBAGE RECIPE

INGREDIENTS

CABBAGE- 1/2

ONION- 1/2
GREEN CHILLIES- 2-4

TURMERIC POWDER- 1 PINCH
PEPPER POWDER- 1/2 TABLESPOON

SALT

OIL

MUSTARD - 1 TABLESPOON
CURRY LEAVES - 1 SPRIG

PREPARATION

CHOP THE CABBAGE INTO FINE PIECES
WASH AND DRAIN WATER

HEAT OIL
SPLUTTER MUSTARD
ADD CURRY LEAVES

ADD ONION
FRY TILL IT BECOMES TRANSLUCENT

ADD CABBAGE, SLIT GREEN CHILLIES, PEPPER POWDER, TURMERIC POWDER AND SALT

CLOSE THE PAN

COOK IN LOW FLAME TILL CABBAGE IS COOKED

KAYA / RAW BANANA CURRY

KAYA / RAW BANANA CURRY 

INGREDIENTS

RAW BANANA/ PACHAKAYA- 4


RED CHILLY POWDER- 1/4 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

GRATED COCONUT-1/2 CUP
SHALLOTS-3
CUMIN SEEDS-1 TABLESPOON
TURMERIC POWDER- A PINCH
DRIED RED CHILLIES-4

MUSTARD- 1 TABLESPOON
CURRY LEAVES- 8

COCONUT OIL- 3 TABLE SPOONS



PREPARATION

CUT THE RAW BANANA  INTO  PIECES.  
COOK IT WITH RED CHILLY POWDER, TURMERIC POWDER AND SALT

GRIND COCONUT, SHALLOTS, CUMIN SEEDS, TURMERIC POWDER- A PINCH,  2 DRIED RED CHILLIES.  
GRIND WELL INTO A SMOOTH FINE PASTE

TAKE A VESSEL.
HEAT COCONUT OIL
SPLUTTER MUSTARD, RED CHILLY 2, CURRY LEAVES

ADD THE GRINDED PASTE.  WHEN THREE-FOURTH WATER GOES  ADD THE COOKED VEGETABLES

TIPS

YOU CAN ALSO ADD BLACK PEPPER POWDER FOR RED CHILLIES

LEBANESE GARLIC SAUCE

LEBANESE GARLIC SAUCE 

INGREDIENTS

GARLIC- 1 BULB
SALT- 

LEMON-1
OLIVE OIL- 1/2 - 1  CUP


PREPARATION

BLEND GARLIC CLOVES, SALT AND LEMON JUICE IN A BLENDER UNTIL SMOOTH

NOW ADD OLIVE OIL LITTLE BY LITTLE AND BLEND WELL

THE MIXTURE SHOULD BE THICK