Kerala Veg

Pazham Pori/ Ethakka Appam/ Banana Fry

Pazham Pori/ Ethakka Appam/ Banana Fry

Ingredients Ripe Kerala Banana – 4 All purpose flour/ Maida – 1 cup Fine rice flour – 2 tbsp Turmeric powder – a pinch Water – as required Baking soda – 1/8 tsp Sugar – 1 tsp Salt – 1/4 tsp Oil – for frying Method Remove

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Malabar Kootu Curry

Malabar Kootu Curry

Ingredients Black Channa – 1/2 cup Yam/ Chena – 1/2 kg peeled and diced Raw Banana – 2 peeled and diced Water – 1 1/2 cup Turmeric powder – 1 tsp Chilly powder – 1/2 tsp Pepper powder – 1/2 tsp Jaggery – 4 tsp (optional) Salt

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Puli Inji / Ginger Pickle

Puli Inji / Ginger Pickle

Ingredients Ginger – 200 gm Tamarind – a lemon size Water – 1 1/2 cup Jaggery – 5 tsp Mustard seeds – 1 tsp Fenugreek seeds / Uluva – 1/8 tsp Dry red chillies – 2 broken Curry leaves – 2 sprigs Chilly powder – 2 tsp

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Olan / Ash Gourd and Red Beans Curry

Olan / Ash Gourd and Red Beans Curry

Ingredients Ash gourd/ Kumbalanga – 1/2 kg Red beans/ Vanpayar – 1/2 cup Green chillies – 4 slit Salt – to taste Curry leaves – 2 sprigs Thick Coconut milk – 1/2 cup Coconut oil – 1 tbsp Method Soak red beans in water overnight or for

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Erissery/ Pumpkin and Red Beans Curry

Erissery/ Pumpkin and Red Beans Curry

Ingredients Yellow Pumpkin – 1/2 kg Red Beans/ Van Payar – 1/2 cup Turmeric powder – 1/4 tsp Chilly powder – 1/4 tsp Salt – to taste For Grinding Grated coconut – 1 cup Turmeric powder – 1/2 tsp Green chillies – 4 Cumin seeds/ Jeera –

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Stir-fried Black Channa/ Kadala Ularthiyathu

Stir-fried Black Channa/ Kadala Ularthiyathu

Ingredients Black Channa – 1 cup Water – 2 cups Onion – 1 medium sliced Garlic- 4 small crushed Ginger – 1 tsp chopped Green chillies – 2 slit Curry leaves – 2 sprigs Red chilly flakes – 1 tsp Turmeric powder – 1/2 tsp Salt –

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Ridge Gourd Curry with Coconut Milk

Ridge Gourd Curry with Coconut Milk

Ingredients Ridge gourd/ Peechinga – 2 big Onion – 1 medium chopped Garlic – 2 small crushed Green chillies – 2 slit Curry leaves – 2 sprigs Red chilly flakes – 1 tsp Turmeric powder – 1 tsp Thick coconut milk – 1/2 cup Salt – to

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Pumpkin Dal Curry/ Mathanga Parippu Curry

Pumpkin Dal Curry/ Mathanga Parippu Curry

Ingredients Pumpkin Р1/2 kg cut into big pieces Toor dal Р3/4 cup Water Р2 cup Salt  Рto taste Grated coconut Р3/4 cup Green chillies Р4 Turmeric powder Р1 tsp Chilly powder Р1/4 tsp Jeera/ Cumin seeds Р1/4 tsp

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Sambar

Sambar

Ingredients Toor dal – 1/2 cup Mixed Vegetables – 2 cups Tomatoes – 2 diced Onion – 1 medium sliced Green chillies – slit Curry leaves – 2 sprigs Dry red chillies – 4 broken Turmeric powder – 1/2 tsp Sambar powder – 3 1/2 tsp Coriander

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Avarakkai Poriyal/ Hyacinth Beans Stir-fry

Avarakkai Poriyal/ Hyacinth Beans Stir-fry

Ingredients Avarakkai – 250 gm thinly sliced Onion – 1 medium sliced Curry leaves – 1 sprig Green chilly – 1 slit Chilly powder – 1 tsp Turmeric powder – 1/2 tsp Tomato – 1 chopped Salt – to taste Oil – 1 1/2 tbsp Method Heat

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