Cabbage Thoran

Cabbage Thoran

Ingrediants: 

Cabbage :Half of one medium sized cabbage (shredded or finely chopped)

Savola/onions :1/4 cup ( chopped)

Grated Coconut :1/2 cup

Garlic : 2-3 pods (finely chopped)

Cumin :1/4 tsp

Green Chilies : 3-4  (slit lengthwise)

Turmeric Powder : a pinch

chilli powder :a pinch

Crushed Black pepper -1/4 tsp

Mustard Seeds :1/2 tsp

Curry Leaves  : a sprig

Salt to taste

Coconut Oil : 2 tbsp

Method of Preparation:

1 Chop finely the cabbage, along with onions and green chillies.

2.Mix well together the above chopped items, 

3.Heat oil in a pan or a kadai.Splutter mustard seeds and saute dry red chillies and curry leaves.

4.Add the cabbage Cook till the cabbage become soft.-

5.Grind/Crushed  the  grated coconut,cumin seed,chillipowder,garlic and turmeric powder.

6.Add the cruhed coconut mixture and mix well.

7.Cover and cook for 3 mins.and finally add crushed black paper

8.Remove the lid , sprinkle the  coconut oil and keep it low  flame, till done.

    Serve this delicious Kerala Style Cabbage thoran (curry) with rice.😋😋😋

Onam@2017

Onam@2017


Onam is a major annual event for Malayali people in and outside Kerala. It marks the summer harvest and is celebrated with numerous festivities..Onam is an annual festival with origins in the state of Kerala in india. It falls in the Malayalam calendar month of Chingam, which in August–September. The festival commemorate the Mahabali ,Vamana (Vishnu avatar)


Onam Pookalam

Onam Sadhya

Rasam

                                                                                            

Rasam

Rasam is good for digestion. Drink a cup or small glass of rasam daily to be free from constipation and acidity problems. Rasam controls and minimizes gas formation in the stomach..
                                                                                

Ingredients

Ripe Tomatoes (Medium Sized) – 3
Crushed Garlic Cloves – 4 or 5
Dry Red Chilies – 3
Turmeric Powder – 1/2 teaspoon
Chilly Powder – 1 tsp
Coriander powder -1/2 tsp
Rasam Powder – 2 tbsp
Black Pepper powder – 1/2 tsp
Black pepper crushed -1 tsp
Asfoetida (Kayam) – 1/4 tsp
Curry Leaves (Karivepala) – A few
Coriander Leaves/Cilantro (Malliyilla) – A few
Tamarind Extract / Paste – 2 tbsp
coconut Oil – 2 tbsp
Mustard Seeds – 1/4 tsp
Salt – As required
Water – 2 to 3 cups

 Method of  Preparation

1.Heat oil in a deep pan and splutter mustard seeds.
2.Reduce heat and add the dry red chillies and curry leaves. Saute quickly for a few seconds.
3.Add the chopped garlic and tomatoes and stir fry until the tomatoes are mashed and cooked.

4.Reduce heat and add turmeric, chilly,Coriander ,and asfoetida and rasam powders Mix the Tamarind Paste along with 2-3 cups of water and pour it to the pan. Add salt to taste.

5.Throw in the cilantro to the pan.

6.Simmer the Rasam on medium-low heat for 8-10 mins and bring it to a slow boil.

7.Finally remove from stove top, sprinkle some  crushed pepper powder and keep the pot covered.
              

       

Ethakka Upperi - Banana Chips - Kerala Sweet Banana Chips

Ingredients :
                                                                      
Raw Banana(Plantain)/Nenthran Kaya : 3 nos
Turmeric powder : 1/2 teaspoon
Salt :1/2 teaspoon

coconut oil - 1 cup

Method of Preparation:

1.peel the skin of the bananas and dip in the turmeric water for 30 mins.(normally do with ripe bananas have  sweetness.) 

2.Dissolve salt in 1/2 cup of water, add turmeric powder, mix well and keep it aside.

3.Slice the bananas into thin  pieces cut it into 1/4" pieces..

4.Heat the oil in a deep  frying pan on a medium heat and  sliced bananas into hot oil.

5.When its half fry.minimize the flame to its lowest and sprinkle the turmeric salt water .

6.After couple of mins turn over the flame to medium.. 
7.Remove to a tissue paper..
                                              Serve and Enjoy😇😇

Inchi Curry/Injipuli/Puli inji

Inchi Curry/Injipuli/Puli inji

Ingredients 

Inji/Ginger – 250gm  cut into thin slices or finely chopped
Shallots – 5 chopped
Green chilies – 4 – 5 chopped
Chilly powder – 3  teaspoon
Fenugreek powder/uluva podi – 1/2 teaspoon
Hing/Asafoetida – A pinch 
Tamarind/puli – Small lime-sized or to taste
Jaggery water – 2 tbsp
Curry leaves – 3 sprigs
Mustard – 1/2 teaspoon
Dry red chilies – 2
Coconut oil – 1/2 cup ( Or as required to fry ginger)
Salt – To taste

Method of preparation:

1.  Fry ginger pieces in oil until brown and crispy.  When it cools down, 

  2.grind finely  in a mixie.

 3.  Soak the tamarind in warm water and extract its juice.
4. Heat oil in a deep pan (use the left-over oil from frying ginger ) and splutter mustard seeds. 
5. Add dry red chilies, chopped shallots  and saute until the shallots turn brown.
6 .Now add the green chilies, curry leaves and saute for a few more minutes.

6. Add the strained tamarind extract to it. Bring it to a boil and add chilly powder, 
   fenugreek powder and hing. 

7.Now add the ground ginger and jaggery. Mix well. Check for salt. Bring down the heat to low. 

8.Cook for another 10 – 15 minutes stirring in between and switch off. 

9.Adjust the gravy according to your consistency. 

              Serve with onam sadhya 😋😋

Garden@2017

 Garden@2017

How to:Plant Seeds Using Egg shell

Paddy Seed Growing

Turmeric plant and Ginger

Jack fruit plant

Rosemary plant