Beetroot Thoran / Kerala Beetroot Upperi/Poriyal Recipe

Beetroot Thoran / Kerala Beetroot Upperi/Poriyal  Recipe:

Ingredients:

Beetroots – 1 cups (finely chopped)
Grated Coconut - 1/4 cup
Shallots – 4 nos  (finely chopped)
Cumin seeds - 1/4 tsp
Turmeric powder - 1/2 tsp
Garlic cloves - 1 no
Dried red chili - 2 nos
Green chilly- 1 chopped
Curry leaves- Plenty
Salt- to taste
Coconut oil- 1 tbsp 
Mustard seeds- 1/4 tsp

Method of Preparation:

1.Wash and Remove the skin and grate beetroot finely. 

2.Grind the coconut along with Turmeric,cumin seed,garlic cloves and keep it aside.
3.Heat coconut oil in a pan and splutter mustard seeds when it’s starts to splutter. add dried red chili,Shallots and curry leaves saute well .

4.Then add the  beetroot  and saute well for 5 mins. 

5.Add Coconut mix and salt, Cook covered on medium flame by stirring occasionally until the beetroot becomes soft or completely cooked.

 6.Remove the lid and fry for another few minutes.

 Beetroot Thoran is ready 

Serve with Rice And Enjoy!!!

Meen Varuthathu/ Kerala Style Fish Fry Recipe

Meen Varuthathu/ Kerala Style Fish Fry Recipe:

 Ingredients :

fish - 5 to 8 nos(I used Salmon,Cut into medium pieces)

Crushed Ginger/Garlic  : 2 tbsp

Red Chilly Powder : 2 tbsp 

Turmeric Powder : 1/4 tsp 

Black Pepper Powder : 1 tsp (Crushed)

Garam masala - 1/4 tsp

Fennel seeds - 1/2 tsp 

Coconut Oil- 3 tbsp

Curry leaves : 1 sprig

Salt to taste

Method of Preparation:

1.wash and clean the fish well. Set aside.

2.Marinate the fish with  red chilly,turmeric, garam masala ,ginger garlic paste and salt Keep the fish pieces for 1 hour in refrigerator.

3. Heat oil to a pan  add curry leaves  and fry the fish on medium heat  for about 5 minutes on both sides.

4.Add some crushed fennel seeds and curry leaves ,close it with a lid to avoid any spluttering out .

5.Once crisp,remove from heat.  

Serve with rice and Enjoy...

Kerala Upma (Fluffy and Soft Upma ) Recipe

Kerala Upma  Recipe (Fluffy and Soft  Upma) :

Ingredients:

Semolina (sooji / rava)  : 1 cup (Roasted)
Onion ( finely chopped) : 1 medium size
Bengal gram (Uzhunnu) : 1 tbsp
Ginger (chopped finely) : 1 tsp
Curry leaves : plenty
Dried  red chili - 1 no
Mustard seeds :1 tsp
Raisins - 1 tbsp(optional)
Oil / Ghee : 2 tbsp
Warm Water : 1 cup
Salt as required

Method of Preparation:

1. Heat oil/ghee in a pan ,add mustard seeds and when start crackling, add dried red chili along with urad dal and raisins.Fry till it become a little brown.
2.Then Add  onions,ginger,and curry leaves.saute till the onions become transparent.

3.Add water to this mixture and let it come to a boil.

4.Add salt and when the water becomes boiling, lower the flame and add roasted rava and mix well.

5.Cover the lid and cook for 5  minutes in low flame.
6.Switch off and let it rest for 5 minutes. and  stir well using a  spoon, upma does not stick to the pan.

 Fluffy Kerala style rava upma is ready  ...

                                                                     Serve hot with Tea and Enjoy!!!

Mango Pickle/ Kadumanga Achar Kerala Recipe

Mango Pickle/ Kadumanga Achar  Kerala recipe:

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Ingredients:

Mango - 1 medium Size(Cut into small cube size)
Kashmiri Red chili powder - 2 tbsp
Red chili powder - 1 1/2 tbsp
Fenugreek powder- 1/2 tsp
Asafoetida powder -1/2 tsp
Vinegar - 1 tbsp
Garlic - 3 nos (Chopped)
Dried red chili - 2 nos
Mustard seeds- 1/2 tsp
Sesame oil - 1 tbsp
Curry leaves - Plenty
Salt - to taste

Method of Preparation:

1.Chop mangoes into small cube sized.
2.Place them into mixing bowl add salt mix well and keep it aside.

3.Add all Masala powder,and 1 tsp oil  combined well.

4.In a pan add the oil and then add mustard seeds.
5.When mustard start to crackle then add dried red chili,garlic and curry leaves.

6.Now add the mango mixture and stir to mix well.

7.Switch off the heat and let the mixture cool down in the pan and store glass bottles keep refrigerated.

Serve them as aside dish with your favorite meals.And Enjoy!!!

Cheera Cutlets (Kerala Green Spinach Cutlets) Recipe

Cheera Cutlets (Kerala Green Spinach Cutlets) Recipe

Ingredients:

 Pacha cheera Spinach/Palak  leaves - 1 bunch (cleaned, finely chopped)
Potato - 1  large(boiled, peeled, mashed)
Onion-1 medium, (finely chopped)
Green chilly-2, (finely chopped)
Ginger-tsp (Chopped)
Garlic - cloves, (Chopped)
Turmeric powder-1/4 tsp
Garam Masala-1/2 tsp
Black pepper-tsp (crushed)
Coriander leaves - Finely chopped
Fresh Breadcrumbs- 1 cup
Egg-1
Salt -as per taste
Oil-to deep fry 

Method of Preparation:

1.Wash ,Clean and chop the cheera finely.

2.Boil the potatoes, peel the skin and mash it.Keep it aside. 
 3.Heat oil in a pan and add the ginger, garlic and green chilies. Saute for a  minute.Then add onion, saute till it becomes light brown.
4.Add turmeric powder, garam masala, crushed black pepper and saute for a while.
5.Add cheera leaves, stir and cook covered for few minutes. add mashed potato to this.Add salt.Mix it well.

6.Make equal sized balls and roll them into oval or round shape by pressing it with your fingers. 

7.Dip each cutlet into lightly beaten egg and Coat with bread crumbs.  

8.Heat oil in a heavy bottomed pan.Once oil becomes hot, drop the cutlets slowly into the oil.Fry it in a medium flame fry till both sides are brown.

Serve Hot and Enjoy Healthy Cutlet!!!

Quick And Easy Pressure Cooker Chicken Biryani Recipe

Quick And Easy Pressure Cooker Chicken Biryani Recipe :

Ingredients:

For Masala :

Chicken - 1 lb 
Onion - 2 nos
Shallots - 3 to 5 nos
Tomato - 2 nos 
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Green chillies - 6 nos
Turmeric powder - 1/2 tsp
Kasmir red chilli powder - 1tsp
Biriyani masala - 1 tbsp
Lemon juice - 1/2 tsp
Mintleaves (Pudhina) - 1/2 bunch
Coriander leaves - A bunch
Oil/Ghee 

For Rice:

Jeerakasala Rice - 2 cups
Water - 3 cups
Shallots - 2 nos(Thin sliced)
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 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 In a Bowl wash the rice well and Soak  for 20 mins and then drain.
2.Marinate chicken with turmeric,chili powder and salt keep it aside in 10 mints.

3.In a pressure cooker heat oil/ ghee, add all the Whole masalas (For rice) and ginger garlic paste, green chilies,saute until for a minute.

4.Add the onions, saute until onion turns transparent.

5.Then add tomatoes,  masalas  combined well and saute until mushy , Add chicken pieces and cook for 10 minutes.

6.On top of this, spread the rice and add about 3 cups of water.Add lemon juice and combine well add enough salt.

7.Cover and cook with the weight on, until 1 whistle.
8.Now open the pressure cooker  and gently fluff rice with a fork. garnish with fried onions,raisins and chopped mint and coriander leaves.

9. Transfer the rice to a wide tray and gently spread to cool.
       Serve with raitha and  Pickle ...And Enjoy!!!