Kerala preparations

Discussion in 'Cuisines of India' started by tsseethalakshmi, Feb 1, 2006.

  1. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    potato stew

    Potato boiled peeled cut into cube one cup
    Sawala[Big size onion] 2 nos. cut in length wise
    Inji 1" long cut lengwise small pieces
    green chilli 2 cut leng wise into two pieces
    Coconut milk Thick or
    Milk 1 cup

    Take kadai pore one tavble spoon oil add green chilli inji and onion stirr untit the onion become transparent now add potato cubes and one cup water and salt to taste.Boil till the potato and other increadians mix well and the water reduced to half.Now add the milk take care not to boil remove from fire.
    This is best side dish for appam, Idiappam,dhosa etc.

    Variation:
    You can add carrat, peans, green peas with potato.Before adding green chilli in the hot oil you can add cinnaman, thej patha,cardamum.
     
    Last edited by a moderator: Sep 26, 2006
  2. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Bitter guard thoran

    Bitter guord scrap the nail and coat turmearic powder and salt keep aside for half an hour.The bitter guord will lose water.
    The cut into small pieces 2 cubs
    green chilli 2 nos.silt leng wise
    coconut 1/2 cub ] grind cousely
    cheera [cumin] 1/2 tea spoon]
    green chilli one]
    coconut oil 2 table spoon
    kaduku [mustard] 1 teaspoon
    urud dal 1 teaapoon
    curry leave one string

    Take heavy bottom kadai pore oil and add kadukku, urud dal when cracked and the urud dal become red add curry leave and green chilli split and stir one minute add bitter guard stir well and cover with lid.In between stirr well.
    When bitter guard become soft add salt stirr well and then add ground coconut stirr well for two minutes.Remove from fire.

    variation: Bitter guard may be boiled with salt until soft and strain the water.
    Added with the seasoning.The bitterness will reduced.one teaspoon sugar may be added before removed from fire. Two three small onion or one big onion may be added with the coconut and ground. Or cut pieces of onion may be added with seasoning and stirr well until it become transparent and add bitter guard.remove from fire.
     
    Last edited by a moderator: Sep 26, 2006
  3. meenaprakash

    meenaprakash Silver IL'ite

    Messages:
    941
    Likes Received:
    50
    Trophy Points:
    63
    Gender:
    Female
    nice to see you back...

    Dear Seetha, I see you post recipes of my request. thank you so much. will try them & get back to you. Pls take your time - no hurry as such. Regards,
     
  4. safa

    safa Bronze IL'ite

    Messages:
    452
    Likes Received:
    26
    Trophy Points:
    33
    Gender:
    Female
    Parippu Curry(dal)

    ingredients.

    1 thuvarapparippu(sambar parippu) - 1 cup
    2 small onion(shallots) - 3 or 4
    3 tomato - 1 small
    4 coconut - 1/2 cup
    5 curry leaves
    6 mustard seeds
    7 coconut oil-as desired
    8 green chillies - 2
    9 turmeric powder - half t sp

    method.
    Soak Dal in water.
    cook dal adding chopped small onions, tomato, salt and half tea sp of turmeric powder and green chillies. blend coconut very well adding enough water. Pour to the Dal. place on the stove with a low flame. when it begins to boil (don't boil) remove. heat oil, splutter mustard seeds add one red chilly broken and curry leaves. pour in to the curry.
     
  5. safa

    safa Bronze IL'ite

    Messages:
    452
    Likes Received:
    26
    Trophy Points:
    33
    Gender:
    Female
    Parippu Curry(dal) Without Coconut.

    ingredients.

    1 thuvarapparippu(sambar parippu) - 1 cup
    2 small onion(shallots) - 10
    3 tomato - 1 small
    4 curry leaves
    5 mustard seeds
    6 coconut oil-as desired
    7 green chillies - 2
    8 turmeric powder - half t sp
    9 salt
    method.
    Soak Dal in water.
    cook dal adding chopped tomato, salt and half tea sp of turmeric powder and green chillies. heat oil, splutter mustard seeds, add curyy leaves, red chilly crushed, stirr fry crushed small onions. pour this mixture into dal.
    <!-- / message --><!-- sig -->__________________
     
  6. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    yammy rasam

     
  7. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Dear indusladies,
    We all know Idli is common tiffin in south India.Maduari is famous for Idli I heard.In Kerala Ramasseri IDLI near Palghat is world famous.No wonder people order hundreds of idli and take it to forign countries as these idlies stay fresh for one week.Flat Idli.Method of preparation is also different.
    One kilo ponni boiled rice
    1/4 kilo urud dol
    50 gram Uluva [venthayam]

    soak and grind and let it ferment as usual.

    Traditionally they use two earthen pots to make idli.The mouth of the bottom pot with water is covered with net and on the net spead cloth.Fill the mouth with idli batter and cover the mouth with another earthen pot.Cook the idli.
    These pots are specialy made by the artisans.
     
  8. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Dear Meenuprakash,

    I am posting Inji puli or puliinji curry in one of the must item in all sathya. I will post other items one by one.
    seethalakshmi

    InJipuli or Puliinji curry

    Inji or ginger cut 1/2 cup
    green chilli cut 1/4 cup
    tamarind thick juice one cup
    gud or jaggary 1/4 cup [this may be incraese or discrease according to one's taste]
    red chilli two nos. cut into four or five pieces
    curry leave
    mustard seeds one teaspoon
    asafoetida
    turmeric powder 1 tea spoon
    oil one laddle
    salt to taste

    Take heavy bottom kadai pore oil.add mustard seeds when crackled add asafoetida, red chilli, curry leave, turmeric powder stir well and then add green chilli stir one minute and then add ginger pieces stir well untill they become soft.Now add the tamarind paste when its raw smell disappeared add jaggary, salt and let it to simmer.When it becomes as thick as'kuzhambu batham' remove from fire.You can taste before remove from fire if any thing i.e hotness [green chilli]or sourness is low or high you can adjust this time.
    when become cold store in dry bottle.In fridge it will be fresh more than one month.
     
  9. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
     
  10. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Milagu vellam

    Milagu vellam
    soak two teaspoon balck pepper and one red chilli.Grind smooth paste.
    sour butter milk two cup
    salt
    turmeric powder
    jagerry small nellikkai measure
    Mustard seed one teaspoon
    cumin seeds one teaspoon
    curry leave

    Take a vessal pore mixer of ground pepper paste and one cup water.Add turmeric powder salt jaggary let it simmer and reduced to half cup till raw smell disappeared.Now add butter milk stir well. let to become to boil not boil.
    Remove from fire Season it with kadgu, cheeragam,curry leave.If it it is done in ghee tastes best.
    This is very stomch friendly kuzhambu.We serve it for delivered women.
     
    Last edited by a moderator: Sep 25, 2006

Share This Page