the skin of ash gourd, cut into medium size pieces, add water, pinch of
turmeric and salt and cook for10 to 15
minutes.Fryred chillies in little oil.Grind this with grated coconut and tamarind
into coarsepaste then add mustard seeds
and grind it for 1 or 2 seconds.Then
add this paste to cooked ash gourd.Boil for 5 to 10 minutes.
a seasoning pan heat oil add mustard seeds, when it splutter addcurry leaves fry for 1 minute, pour this into
boiling curry.Close the lid keep aside
for 5 minutes and serve with hot steaming rice.
throw away skin of ash gourd, we can prepare stir fry with this).
Wash Brinjal, cut into small cubes.Cut the drum stick in to 2 inch pieces.Heat oil in kadai, add mustard seeds, when itsplutter add red chilly pieces,roast for a while, then add brinjal and
drumstick pieces and salt and add little water and cook inlow flame till done.
is a protein rich and healthy breakfast.I was in great confusion as to what should be prepared for breakfast,
suddenly I remembered about this healthy “thingalavre upkari and povva chutney
which my Grand mother used to prepare.
chilly--5 to 6
coconut--2 to 3 tbsp
·Soak white beans for 5 to 6hours or overnight.
·Pressure cook with 3 cups of waterfor 3 to 4 whistles.
·Strain the water and keep aside.
·Heat oil in kadai, add mustard seeds, hing powder, curry leaves and
broken red chillies and fry for a while.
·Then add cooked beans, salt add little cookedwater mix well let it boil for 5 to 10
minutes then add grated coconut mix well and cook for 5 minutes.
·Serve this as a break fast either with povva chutney or alone.
idly mould with little oil then break the eggs in each mould then steam them
for 10 to 15 min.
let it cool for 5 min. Then de mould and keep aside.
a bowl add chilly powder, salt, rice flour, garam masala and little water
prepare thick paste. Apply this paste to de moulded steamed eggs evenly and coat
this paste and leave it for 2 min.Then
shallowfry them both sides.
is one of the traditional recipe of kerala. It is preparedwith a combination of vegetables and
pulsesand tempered with roasted
coconutwhich gives nice aroma to the
time I had this dish at my Trivandrum neighbourAmmumma’s home.She used to
prepare all traditional kerala dishes. I liked it very much and erissery became one of my favourite dishes since then. Today I
tried her recipe using yam(chenna).
is very good combination with hot
steaming boiled rice.
it once sure youwill love it.
Yam1 cup (small cubes)
to make paste
chilly3 to 4
to 3 tbsp
onion chopped1 tbsp
cook yam pieces with turmeric powder, pepper powder, salt and little water for
2 to 3 whistles.
cooling slightly mash yam pieces and
coconut, red chillies, curry leaves and turmeric with little water and grind
this into coarse paste. Paste should be thick.
this paste to cooked yam pieces and boil it for 5 to 10 min.
seasoning pan add 2 tsp of oil add mustard seeds when it splutter add red
chillies fry for a min then add chopped onion fry till light brown then add
grated coconut again fry till golden brown. Pour this on yam curry mix well.
Yam Errissery with hot steaming rice in banana leaves.Itsreally very tasty.
and clean chicken pieces and keep aside. In a large bowl add curd, salt, ginger
garlic paste and chicken and marinate at least for 1hour.Heat oil in kadai add chopped onion and fry
till golden brown. Add chopped tomatoes fry for 2 min. Then add green chillies
‘ turmeric powder, chilli powder , coriander powder and garam masala. Fry on
low flame till oil separates. Then add marinated chicken and kasuri methi. Add
half cup of water. Cook till done on medium flame. Add coriander leaves and mix
well. Switch off the gas. Serve with roti, naan etc.
learnt this recipe from my blogger friend Mavy Pereira.I saw this recipe on her page long back.Chicken ghee roast is the favourite dish of hubby and son sanju. This time I thought to
prepare Mavy’s recipe. On my hubby’s B’day.Thanks a lot for yummy and spicy recipe.
Chicken1 kg (medium size
need to be paste
red chillies10 to 15
Garlic10 to 12 cloves
cut and cleaned chicken with lemon juice,
curd, turmeric powder and salt for 3 to 4 hours.
while, dry roast coriander seeds, cumin seeds, methi seeds, pepper corns till
nice aroma comes and becomes light brown.Then addred chillies fry for 1
or 2 min in low flame. Grind this with tamarind and garlic with little water to
a thick fine paste.
non stick pan add half ghee,when it becomes
hot add marinated chicken pieces and cook till almost done.
chicken pieces and keep aside. To same pan add remaining gheeand the masala paste, fry till raw smell goes
and ghee separates from masala. Thenadd
cooked chicken pieces, curry leaves, salt and coriander leaves. Cook till the
chicken coat all masalaand gravy
thickens. Mix well and turn off the gas.
Note:this is very spicy ...u can use oil also for
this recipe. If you prepare it from ghee
u get the real taste of Mangaloreanchicken