Nei Payasam / Sarkara Payasam Recipe:
Ingredients:
Raw rice /Unakkalari-1 cup
Jaggery (syrup)-1 cup
Ghee-4 tbsp
Cardamom powder-1/2 tsp
Water-as required
Coconut Sliced - 2 tbsp
Method of Preparation:
1.Roast rice along with ghee in low flame and keep aside.
2.Take a pan add one cup of water and Clean jaggery powder a boil until it becomes Syrup . Keep aside.
3. In a Wok put the roasted rice, add two cups f water and cook for medium flame the rice grains should be separated but cooked well.
4.Then open a lid and pour the melted ghee and again cook the rice in ghee for about 10 minutes.
5.Add in the jaggery Syrup and cook again for 15 minutes stirring constantly in low flame.
6. Once the mixture leaves the sides of the pan,Add powder cardamon to payasam Mix well until combined. remove from the heat.
6.Add ghee in frying pan, Fry coconut slices till coconut turns brown.and add to payasam.
Sharkara payasam is ready to serve And
Enjoy!...😋😋😋
Kerala Egg Curry with Coconut Milk / Naadan Mutta Curry Recipe:
Ingredients:
Egg : 3 nos
Onion : 1 cup(chopped)
Tomato : 1 medium (chopped)
Garlic/ginger - 1 tbsp(chopped)
Green chilly : 2 nos (chopped)
Red Chilly Powder : 1/2 tsp
Turmeric Powder : 1/2 tsp
Garam masala - 1/2 tsp
Fennel seed - 1/4 tsp
Coriander Powder : 1 tsp
Coconut milk- 1/2 cup(thick)
Mustard Seeds : 1/2 tsp
Curry Leaves : plenty
Warm water as required
Salt to taste
Method of Preparation:
1. Boil the eggs with some salt, peel and keep aside.
2. Heat oil in pan, splutter mustard seeds, add sliced onion,garlic,ginger,green chilly curry leaves and salt.
Saute till the onion get translucent,
3. Add all spice powders and saute for minute over low flame.till the raw smell disappers.
4. Add chopped tomato and mix well. Close the pan and cook for 2 min in low flame.
5. Add the warm water ; cover and cook till the gravy thickens.
6.Lower the heat and add coconut milk. Once it starts to simmer, add the eggs to the curry and fennel powder.
7. Remove from heat and serve hot.
Serve with Appam /Idiyappam ... and Enjoy!
Aloo tikki / crispy potato patties Recipe:
Ingredients:
potatoes - 2 (Boiled)
Rice flour - 1 tbsp
Bread crumbs - 1 tbsp
White poha - 1 tsp (Soaked)
Green chilies- 2 nos(chopped)
Ginger/garlic - 1 tsp(chopped)
kashmiri chilli powder - 1 tsp
garam masala powder - 1/2 tsp
salt to taste
coriander leaves - chopped
Oil - as required
Method of Preparation:
1.Take a large mixing bowl mash boiled potatoes.
2.Then add Rice flour,Bread crumbs, poha , Green chilies,ginger/garlic ,chili powder, garam masala and salt.also add coriander leaves and mix well.
3.mash well till the mix turns soft and non sticky.
4.Take a small ball from mixture and flatten the ball and shape of tikkis and keep it aside.
5.Heat the pan with oil and place the tikkis.
6.Fry the medium flame when one side is browned, turn carefully and fry other side.
7.when both sides are crisp and golden brown color ,remove the tikkis from pan .
Serve hot with mint chutney or tomato Ketchup.. and Enjoy....😊😊😊
Kovakka Mezhukkupuratty / Ivy Gourd Chilli fry
Ingredients:
Kovakka / Tindora - 1 cup(sliced)
Onion - 1/2 cup (Sliced)
Curry leaves- Plenty
Kashmiri chili powder-1/2 tsp
Turmeric powder-1/2 tsp
Black pepper powder - 1/2 tsp
Coconut oil- 1 tbsp
Salt-to taste
Method of Preparation:
1.Clean and Slice Kovakka/tindora lengthwise .
2. Heat oil in a pan,add kovakka,Onion , and curry leaves .mix well .
3.Cover and cook in medium flame until done..
4.Add kashmiri chili powder,turmeric powder and salt to taste.Mix well and
5. cook on medium flame for about 10 minutes .saute till it became brown in color
Serve with rice and Enjoy...
Egg Biriyani Kerala style (Steamed Egg biriyani ) Recipe:
Ingredients:
For Rice:
Jeerakasala Rice - 2 cups
Water - 3 cups
Cardamom- 2 nos
Cinnamon stick- 2 nos
Bay leaves- 1 no
Cloves-4 nos
Fennel seed - 10 nos
Black Cardamon-1 no
Nutmeg - 1 no
mace- 1 no
For masala:
Egg-4 nos(Boiled and peeled)
Ginger and garlic- 1 tbsp
Green chili chopped- 3 nos
Onion chopped - 2 nos
Shallots- 10 nos (Crushed)
Turmeric powder- 1/4 tsp
Kashmiri chili powder-1 tsp
Garam masala-1/2 tsp
Tomato chopped -1 no
Curd - 1tsp
Mint leaves chopped- 2 tbsp
Coriander leaves chopped- 2 tbsp
Garam masala or Biriyani masala - 1/2 tsp
Oil/Ghee
Salt to taste.
For garnish:
Fried Onion - 1 no (sliced finely)
Fried Cashew nuts and raisins- few
Mint leaves - chopped
Coriander leaves - chopped
Oil/Ghee
Method of Preparation:
1.Heat Ghee in a pan ,add rice along with spices pour sufficient amount of water and add salt to taste.Cook until rice and Keep aside.
2.Heat oil in a pan and fry sliced onion, cashew nuts and raisins (for garnishing) until it turns brown and keep aside.
3.Now heat oil in a pan ,add Shallots ,ginger and garlic , green chili and chopped onion and saute till onion turn almost brown.
4.Add turmeric powder,chili powder and garam masala,saute till raw smell leaves.
5.Add tomato and saute till it is completely cooked.
6.Then add curd and add salt to taste. and mix well.
7.Add the hard boiled eggs and cook for 4 to 5 minutes on low flame or until the gravy thickens.
8. For Steaming :take In a heavy bottomed pan or Idly steamer arrange the masala and cooked rice in layers.Sprinkle chopped coriander and mint leaves , biriyani masala and few drops of ghee on each layer of rice.
9.Garnish with fried onions,Pineapple ,cashew nuts and raisins.
10.Cover the pan and cook over low flame for 8 to 10 minutes.When steam comes to out.
Serve with raitha and Pickle ...
