DRIED GREEN PEAS CURRY

                       Pattani curry /atanya umman
           

TEMPERING IS POURED INTO THE CURRY

    

 Serves- 2- 3

Ingredients

Pattani/dried green peas- 3/4 cup

Oil-1 tbsp

Onion-1/2 cup

Tomato-1/4 cup

Garlic pods-5

Green chili-1

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 - 1 tsp

Water as needed

For tempering

Oil- 1 tsp

Mustard seeds-1/2 tsp

Dry red chili-1

Curry leaf- 1 sprig (optional)

Method

1. Wash and soak the pattani overnight.

 LET TO  SOAK OVERNIGHT

2.Next day morning pressure cook them. Keep them aside.

3. Finely chop the onions, tomatoes and green chilly. Keep them aside.

4. Now heat a kadai /pan add 1 tbsp of oil, once it’s hot add in the chopped onions and sauté till they are soft.

SAUTING THE ONIONS

5.Add in the chopped chillies and garlic pods .Again sauté them for few minutes.

ADDED THE GARLIC PODS AND CHILLIES

6.Time to add the tomatoes along with salt. Cook till they are done.

ADD IN THE TOMATO PIECES

7.Once done add in the cooked pattani. Mix well.

ADDED THE COOKED PATTANI

8.. Sprinkle the spice powders according to your family's needs.mix well.

SPICE POWDERS ARE ADDED

9. Add in the needed amount o water as per the gravy requirement and bring it to boil.

10 .Check for the salt and spice powders. Switch off the flame.

11. Now let’s do the tadka or tempering.

12. For that heat oil in a tadka pan once it’s hot add in the mustard seeds and allow them to splutter.

13. Once done add in the dry red chili. Just stir in the chilies into the oil. Switch off the flame.     

DO THE TEMPERING

14.Pour the tempering into the above made curry.Mix well and again bring it to a boil and serve hot.

15.Enjoy..We enjoyed this curry along with 3 flour dosa /crepes.

PATANI CURRY SERVED WITH 3 FLOUR DOSA

Note:If making for fasting days/vrat avoid the onion and garlic .Instead add in hand full chopped cilantro or coriander leaves.

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3 FLOUR CREPES

                              Didir rava dosa /crepes/ 3 flour dosa

crepes served with white peas curry(dried green peas)

Ingredients

Semolina/rava-1 cup

Maida/all purpose flour- 1cup

Rice flour-1/2 cup

Water as needed

Salt as needed

Cumin seeds/jeera-1/2 tsp

Asa foetida/hing a pinch

Onion-1 small

Green chili-1-2

Ginger-1/2 tsp

Oil as needed

Method

Day 1

Night 10 '0 clock

1. In a mixing bowl take 1 cup each of maida and rava,1/2 cup of rice flour . Add in salt, cumin seeds and a pinch of asafoetida. Give it a good mix.

2. Add needed amount of water so as to get a normal dosa/crepe consistency.

3. Make the batter free from lumps. Keep it side. Let it stay on the desk till tomorrow morning.

                      

batter

Day 2

Morning 8 'o clock

4. Just before we use the batter for making the dosas add in finely chopped onions, green chilies and ginger. Mix everything well.

onion ,green chilly and ginger

finely chopped ginger chillies and onions added in the batter

5. Our batter is ready to use.

6. Now heat a dosa pan/tawa/crepe pan drizzle little oil.

7. Once the tawa is hot pour a ladle full batter. Spread it to make a nice round shape. Cover and cook.

8. When one side is cooked, flip it off and cook the other side too. Can drizzle little oil when the dosas are getting cooked.

9. You can relish these dosas/crepes along with pickles/chutneys or any curry of your choice.Enjoy..!

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SARDINE CURRY

                                        Mathy chatty curry- Kerala style

SARDINE CURRY

Serves-2 - 3

Ingredients

Sardine/mathy- 15- 20

Oil-2+1 tbsp

Mustard seeds-1 tsp

Ginger-1 tsp

Garlic-1 tsp

Green chilly-1/2

Curry leaves-1 sprig

Kudampuli/pot tamarind/Malabar tamarind/brindle berry- 3-4

Onion-2 medium size

Tomato-1

Salt to taste

For masala paste

Coriander powder- 2 tsp

Red chilly powder-1 tsp

Turmeric powder-1 tsp

Pepper powder-1 tsp

Water as needed

Method

1. Heat oil in the karahi/wok/cheenachatti ,once hot add in the mustard seeds and allow it to pop up.

2. Then add in the finely chopped ginger & garlic, green chilly slits & curry leaves. Saute or few seconds.

3. Now time to add in the thinly sliced onions along with little salt. Saute till they become soft and translucent.

4. Once done add in the tomato slices and cook till they are mushy.

5. Mash it nicely with the back side of the spoon/ladle

6. Time to add in the spice powder mixture, so remember to adjust the lame to lowest possible flame. Otherwise chances are there to burn the spice powders.

For making the spice powder mixture:

         In a small bowl add coriander powder +red chilly powder + turmeric powder+ pepper powder+ 2 tbsp of water + salt & mix well.

7. Cook this whole mixture for  2-3 minutes.

8. Now add the soaked kudampulli and again cook for 2 -3 minutes.

9. Add needed amount of water as per our gravy requirement and bring it to boil.

10. Once it starts bubbling add in the cleaned fish pieces and cook for few minutes. Once fish pieces are cooked switch off the lame and drizzle a spoon of coconut oil and close it with a lid till the time to serve.

11. Enjoy it with steamed rice..!

Note

1) Clean the fish pieces thoroughly and don't forget to pull out the intestines. Otherwise the whole curry till taste sour.

                    

CLEANED FISHES

  2) Soak the kudampulli in water before starting to make the curry.

3) Make the spice mixture ready ahead.

4) Once fish pieces are added avoid using a spoon as it will break the fish pieces. So mix by creating a rotating motion of the vessel.

5) Feel free to adjust the spice powders according to the taste of your family members.

                                                                 
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CABBAGE STIR FRY

                                 Cabbage thoran

 Serves- 2-3

Ingredients

Cabbage shredded- 3 cups

Onion -1 small size

Desiccated coconut-1/2 cup

Spice powders used

Turmeric powder/haldi/manjal-1/2 tsp

Red chilly powder/lal mirchi ka powder/mulagu podi/miryapitto- 1 tsp

Salt/namak/uppu/meet to taste

For tempering/tadka/thalikaan/phann

Oil-2 tsp

Mustard seeds/jeera/nalla jeerakam- 1/2 tsp

  

Method

1. Wash cabbage thoroughly and shredded it .keep it aside. Slice the onions thinly.

2. Now let’s start making the stir fry.

3. For that heat oil in a pan. Once it’s hot add in the Mustard seeds and allow it to pop up.

4. Then add in the onion slices and sauté for few seconds till they become soft and translucent.

5. Sauté for few seconds.

                             
6.Add in the shredded cabbage along with the spice powders.

                                                           

ADD IN THE CABBAGE

                                      

SPICE POWDERS ARE ADDED

             Note: If you are in a hurry i recommend to pressure cook the cabbage to 2/3   whistles and then add. So that we can save the cooking time and stir fry will be ready in few minutes.

7. Give it a good mix. Cover and cook till everything is done.Add coconut scrapings and give a good mix.

                                                                        

8. Do a taste test. Our stir fry is ready to serve. It goes well with steamed  rice as well as with rotis  (Indian flat breads) Enjoy..!                                                      

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CAULIFLOWER CHILLI FRY

                               CAULIFLOWER CHILLY FRY
                                                    

        

RECIPE COURTESY :Meena Maam (MEENA JANARDHANAN)

Serves- 1-2

Ingredients

Cauliflower florets:1 cup

Turmeric powder-1/4 tsp

Green chilly-7-10

Salt-1/4 tsp

For marination

Kashmiri chilly powder- 1/ 2 tsp

Hot chilly powder-1/4 tsp

Garam masala- 1/2 tsp

Corn flour-1/2 tbsp

Ginger garlic paste-1/2 tsp

Rice flour-1 tbsp

Red chilly sauce/tomato chilly sauce-1/2 tsp

Soy sauce-1/2 tsp

Salt to taste

Method

1. Wash and clean the florets well in running water. Slit the green slit longitudinally and keep aside.

2. Now boil 1-2 cup water in a pan adding salt and turmeric powder.

3. Once it starts bubbling switch off the stove add the florets into it.

4. Close it with a lid and keep aside for at least 15 minutes.

                                    

florets in hot water

5. After 15 minutes drain those florets and pour them into a mixing bowl.

6. Sprinkle all the ingredients given under the label 'for marination' and give it a good toss. Keep aside for at least an hour

                                             

marinated florets

7.Then heat a kadai/ frying pan and deep fry all the florets.

deep frying the florets

8.Once all the florets are deep fried switch off the flame.

9.Meanwhile the oil will be still hot. So take the green chilly slits on a slotted spoon and dip it in the piping hot oil & fry them nicely. It will take only few seconds.

frying the chillies by dipping in oil on a slotted spoon

Note: don't fry the chilies to brown color. We should retain its green color.

10. Drain them (florets and green chilly slits) on to a paper towel to absorb the excess oil.

11. Our cauliflower chili fry is ready to serve. Enjoy..!

                                                      

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Pumpkin flower fritters

                                                      Mattan poo bhajja

PUMPKIN FLOWER FRITTERS

 Serves 2

Ingredients

Pumpkin flowers-6

Chickpea flour/besan-1/4 cup

Salt                                                              

Chilli powder- 1/4 tsp
Onion-1 TBSP
Water as needed                        

PUMPKIN FLOWERS

Method

1. Wash and clean the pumpkin flowers. Pinch off the light green leaf like structures present on the outer part of the flower. As well as pinch of the inner yellow colored tube like thing.

2. Split the flower into 2 halves.

3. In a mixing bowl add all the dry ingredients along with flower. Give it a good toss and keep aside for few minutes.

4. After 2-5 minutes just take out the flower .keep it aside

5. Now add water little by little and make a thick batter.

6. Add in the flower and coat the flowers well with the batter.

7. Keep a kadai/frying pan on the stove top, add in sufficient oil for deep frying.

8. Once the oil is hot add in the flowers one by one and deep fry them.

9. Once done transfer them onto a tissue paper so as to absorb the excess oil.

10. Serve it piping hot along with a cup of chai/tea/coffee.Enjoy.

Note : Feel free to adjust the spices

        : You can also add pressure cooked, peeled and mashed potato along with the onions into the batter

                                                                                              Shaadi.com Indian Matrimonials

Sardine fish fry

                               Mathi fry -Kerala style

SARDINE FRY

Serves: 2

Ingredients

Sardine fish-10

Oil for deep frying

 Spice powders used

Turmeric powder-1/2 tsp

Red chilly powder-1 tsp

Pepper powder-1/2 tsp

Salt to taste

Lemon juice-1/2 tbsp

Method

1. Wash and clean the fish properly.Put slits on both sides.

2. In a small bowl add all the spice powders along with salt and lemon juice. Mix well.

3. Do a taste test and adjust according to your taste.Now apply this marinade on both sides of the fish.

4. Keep it aside for 1/2- 1 hour.

5. Heat oil in a kadai  and deep fry the fishes.

6. Transfer them on to a tissue paper so as to absorb the excess oil.

7. Our fry is ready to serve. Serve it with sliced onions and lime wedges.

                                                                                                                          

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hi my dear viewers...
Instead of sharing my own recipes i thought it would be great if all are able to share there favorite recipes here,so that all of us can enjoy a whole new variety of dishes.So if you are interested you can send your favorite recipes with pictures to my email address with your pics too if you don't mind sending me one.It will be a pleasure for me to share your favorite recipe in my blogmanjuvinodzkitchen.blogspot.com.

NOTE

:DON'T FORGET TO MENTION INGREDIENTS WITH CORRECT MEASUREMENTS AND DETAILED METHOD/STEPS SO THAT IT WILL BE EASY TO UNDERSTAND.

:IT WILL BE GOOD IF YOU HAVE ATLEAST THE PICTURE OF THE FINAL DISH
CHEERS
UR BLOGGER
                                                                                                              HAPPY COOKING
email address:manju.gpai1@gmail.com 

Peanut chaat

                            Healthy mungphali ka chaat

peanut chaat

Serves: 2

Ingredients

Peanuts- 3/4 cup

Zuchinni-1/2 of a medium sized one

Onion-1 small size

Tomato-1

Finely chopped ginger-1/4 tsp

Green chili-2

Half of a medium sized lemon

Sev/deep fried gram flour vermicelli- 1 tbsp

Desiccated coconut-1 tbsp

Spices used

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Chaat masala as per your taste

Salt to taste

Pepper powder-1/2 tsp

Method

1. Chop tomato, green chillies,ginger ,onion & zucchini very finely.

2. If you are using raw peanuts, then roast them well. Keep them aside.

3. Now take all the finely chopped veggies along with peanuts in a large mixing bowl.

4. Now sprinkle all the spice powders .give them a good toss. Keep it ready.

5. Just before serving squeeze half of a lime .mix well

6. Take that in a serving bowl and sprinkle desiccated coconut and sev generously over it.

7. Enjoy with a cup of tea/coffee.

Note:Free to add salad cucumber, coriander leaves etc.Can also add turmeric powder if you wish.Can also use skin less peanuts

                             

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CHICK PEA CURRY

     AMMA'S special- KADALA CURRY

                                  

 This is one of my favorite curries that my mama used to cook for us. Piping hot curry and puttu will be served once we reach back in the evening during our school days. I still remember how eagerly i used to pick up the cilantro leaves and collect it on my plate. It just tasted awesome. Finally after many trials I attained the skill to make puttu and I decided, this is the time to prepare my favorite curry .Though it doesn't taste as tasty as my ammas preparation, my hubby loved it and his compliments resulted in this upload. Though you will find this post really lengthy once you start making the dish you will find it soo very easy. 

Serves-2

Ingredients

Chickpea-1/2 cup

Salt to taste

 Water as needed

To grind

Coconut grated-1/2 cup

Coriander powder/malli podi/dhania ppowder-1-2 tsp

Red chilli powder/mulagu podi/lall mirchi ka powder-1 tsp

Ginger/adrak.inji-1 tsp

Garlic -5-7 pods

Onion-1/2 of a medium sized one

For tempering/tadka/seasoning

Oil-2 tsp

Mustard seeds-1 tsp

Onion-1/2 of a medium sized one

Tomato-2 small ones

To garnish

Coriander leaves/cilantro/malli ella/dhania pathhe-2-3 tbsp

Method

1. Wash and pressure cook the chick pea and keep it aside.

2. Now in a mixie jar take all the ingredients given under 'to grind' and make a not so smooth paste out of it and keep it aside.

3. Take a pan and do the tempering using the ingredients given under 'for tempering'.

4. Let’s start by heating the oil.

5. Once it’s hot add in the mustard seeds. Once it pops up add in the onions and sauté till they attain a brown color.

ADD IN THE CHOPPED ONIONS

 6.Time to add in the chopped tomatoes. Saute for few second till they are soft.

ADD IN THE CHOPPED TOMATOES

7.Now add in the rough paste and saute for 3-5 minutes.

( in between if it sticks to the cooking vessel add few spoons of water)

ADD IN THE PASTE

8.Now goes in the cooked chickpeas. Give them a good toss.

ADD IN THE COOKED CHICKPEAS

9. Pour in needed amount of water according to your gravy need. Stir well.

10. Add in salt to taste. Bring it to a boil.

11. Once it starts bubbling add in the chopped cilantro/coriander leaves.

ADD IN THE CHOPPEED CILANTRO

12. Do a taste test and switch off the flame.

13. Enjoy with puttu or steamed rice cake or even with piping hot steamed rice.

                          

CHICKPEA CURRY SERVED WITH STEAMED RICE CAKE

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chayote stir fry

                                       Chow chow thoran

CHOW CHOW STIR FRY 

Serves :2

Ingredients

Cho cho/chow chow /chayote-1 medium sized

Potato/aloo/urula kizangu/kuuk-1

Grated coconut-3-4 tbsp

Turmeric powder/haldi/manjal podi-1/2 tsp

Chilly powder/lal mirchi powder/mulagu podi/mirya pitto-1/2 - 1 tsp

Salt to taste 

Water  as needed

To temper

Oil-2 tsp

Mustard seeds/sarson/soriso/kaduku/sasam-1 tsp

Fenugreek seeds/methi/uluva-1/4 tsp

Black gram/urad dal/uzunnu parippu/ud dha dali- 1/2 tsp

Crushed garlic pods- 3-4

Finely chopped onion-2 tbsp

Method

1. Wash, clean and chop the chow chow and potato into small cubes. Pressure cook them up to 1 whistle on high flame and 2/3 minutes on low flame. Keep aside.

2. Finely chop the onions. Crush the garlic & keep all the ingredients ready.

3. Heat oil in a kadai/pan

4. Once the oil is hot do the tempering using the ingredients given under the label "to temper".

5. Sauté the onions and garlic till they turn brown in color.

6. Once done, into it add the spice powders (chili powder and turmeric powder). Sauté till there raw smell goes.

7. Now, time to add the finely chopped and pressure cooked chow chow and potato cubes. Give them a good mix.

8. Add needed amount of salt. Cover it with a lid and let it cook for 1-2 minutes. So that in case if any pieces o the veggies are uncooked they will get cooked properly.

9. Once done do a taste test .finally sprinkle coconut scrapings. Give them a final toss & switch off the flame. 

10. Enjoy with steamed rice /rotis (Indian flat breads)

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