Chakka / Jack fruit Vevichathu /Chakka Puzhuku
Ingredients
Unripe jackfruit – 2 cup
Grated coconut – 1 1/2 cup
Cumin seeds – 1/2 tsp
Turmeric powder – 1/2 tsp
red chilly powder – 1 tsp
Garlic – 3 nos
Green chillies – 2 nos
Curry leaves – A few
Coconut oil – 1 tbsp
Salt – To taste
Method of Preparation:
1. Boil the chopped jackfruit with enough water, few curry leaves and salt. Cover and cook until done.
2. Grind the coconut, turmeric powder, green chillies, garlic and cumin seeds to a fine paste .
3. When the jackfruit is done, add the ground coconut mixture and it cook for a few minutes.
4. Add a few curry leaves and a tbsp of coconut oil and Swich off the flame . Serve hot with fish curry.
Chemmeen Pollichattu / Prawn Masala in Banana Leaf
Ingredients:
Chemmen/Prawn - 1 cup
Salt-to taste
Red Chili powder - 1 tsp
Turmeric powder powder - 1/2 tsp
Black Pepper powder powder - 1/2 tsp
Ginger/Garlic paste - 1 tbsp
For the Masala:
Onion / shallots Sliced - 1 1/2 cups
Curry leaves - 2 sprigs
Tomatoes chopped - no
Green chili - nos
Ginger/Garlic crushed - 1 tsp
Kashmir Red Chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Vinegar/Lemon - 1/2 tsp
Coconut Crushed - 1 tbsp
Banana leaves
Method of Preparation:
1. Marinate the prawns with salt, chilli powder, turmeric powder, pepper powder,curry leaves and garlic paste for at least 30 minutes.
2. Heat oil in a pan tip in the marinated prawns.Cook on high heat till the prawns are done.
3.Saute till the Onion turn slightly brown then add tomatoes along with chilli, pepper and turmeric powders and fry for a minute.
4.Add the crushed coconut and mix well.
5.Add the fried prawn in to the masala and then mix with low falme.
6. Sprinkle the coconut oil and add a few curry leaves in to the masala.
7.Apply a bit of oil on the centre of the leaf.
8.Put a bit of masala mixture and place a few of the fried prawns over the masala.
9.Now fold the banana leaf to form a parcel.
10. Take a pan and apply a bit of oil place the parcel and cook on low heat for 5 minutes until the banana leaf turns almost brown on every sides.
Serve with rice or Appam 😋😋😋👌
Vanpayar Thoran - Bachelor Recipes
Ingredients:
Vanpayar/Red cow peas - 1 cup
Grated Coconut- 1/2 cup
Garlic-2 nos
Cumin seeds- 1/4 tsp
Turmeric powder -1/2 tsp
Red chili powder - 1/ tsp
Black pepper - 10 nos
Coconut oil- as required
Curry leaves- 1 sprig
Salt- to taste
Dry red chilies -2 Nos
Method of Preparation:
1. Soak vanpayar for 2 hour minutes.After that wash it well and adding required
water and cook it.
2.Add grated coconut ,garlic,cumin seeds, Black pepper in a blender and crushed .Keep it aside.
3.Heat oil in a pan,add mustard seeds.Once mustard seeds splutters,add fresh curry leaves,
dry red chilies,chopped onion and saute for one minute.
4.Add in cooked vanpayar to this . Add coconut mixture,salt to this and combine well.
5. Sprinkle coconut oil and close it with a lid and let it cook for 8 to 10 minutes.
Serve it with boiled rice,kanji ....😋😋😋
Erissery Recipe : Mathanga (Pumpkin) Van Payar Erissery
Ingredients:
Pumpkin /Mathanga : 1 cup (diced)
Red beans/Van payar : 1/2 cup
Turmeric powder : ¼ tsp
Red Chilli powder :1/2 tsp
Salt to taste
To Grind :
Green Chillies : 2 nos
Grated Coconut : 1/2 cup
Cumin Seeds : 1/2 tsp
For Tempering :
Dry Red Chillies : 2 nos
Grated Coconut : 5 tbsp
Uzhunnu parippu(urad dal) - 1/2 tsp
Curry leaves : 1 sprig
Crushed Black pepper - 1/2 tsp
Mustard seeds : 1 tsp
Coconut Oil : 2 tsp
Method of Preparation:
1.Soak red beans in 3 hour and pressure cook the beans with enough water.
2.In a wok Add the pumpkin piece and cooked beans along with turmeric and
red chilli powder and cook covered till the pumpkin turns to soft and tender.
3.when the pumpkin and beans is cooked slightly mash the pumpkin pieces.
4.Grind grated coconut, cumin seeds, green chillies with little water to smooth paste .
5.Add this ground coconut paste and mix thoroughly with pumpkin and red beans.
6.Heat a oil in a pan , add Urad dal , mustard seeds when its starts to splutter,
add dry red chillies, grated coconut and curry leaves and fry till they turn golden brown.
7. Add the mix in to the above gravy.
Serve with Rice and Kanji .
Carrot Egg Thoran :)
Ingredients:
Eggs - 5 nos
Onion(Chopped ) - 1 nos
Carrot(chopped)-2 nos(Large size)
Green Chilly(Chopped) - 3 nos
Grated coconut - 1/2 cup
Ginger/Garlic(crushed) - 1 tbsp
Black pepper(crushed) - 1 tspn
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tbsp
Gram Masala - 1/2 tsp
Coconut Oil - 1 tsp
Mustard seeds – 1/2 tsp
Dried Red Chilly-2 nos
Curry leaves - few
Salt to taste
Method of Preparation:
1 Beat the eggs with salt and pinch of black pepper and keep aside.
2.Add mustard seeds and Red chilly and allow to splutter.
3.Add the chopped onion,green chilly, ginger/garlic and saute well till the Onion turns transparent..
4.Add carrot and saute for 10 mints.
5.Crush the grated coconut, chilli powder,and turmeric powder mix well.
6.Add the beaten egg and scrambled it well.
7.Add Garam masala and Stir continuously till the egg is well cooked and dried up.
8.Add curry leaves and mix it.
Serve hot with Rice or chapatti 😋😋😋
