Kerala Ada Pradhaman/ Ada Payasam

Kerala Ada Pradhaman/ Ada Payasam

Ingredients:

Rice ada - 1 cup
Jaggery - 300gm
Thin coconut milk - 1 cup
Thick coconut milk - 1/2 cup
Cashew nuts -10 nos
Raisins - 10 nos
Cardamom powder -1/4 tsp
Ghee - 2 tsp

Method of Preparation:

1.Boil water in a pan. Wash ada and cook it in boiling water for around 20 mins or until it becomes soft. 

2 After 30 minutes, drain the water completely and rinse the ada 2-3 times in cold water.
 This is done to prevent the ada from sticking to each other. Drain the water completely.
 Keep it aside for some time.

3.Dissolve jaggery in half cup of water and strain it to remove impurities if any.

4.Heat 2 tsp of ghee and fry the cashew nuts, raisins  separately.
5.Heat  thick wok add  ghee and fry the ada in medium or low flame for 4-5 minutes.

6.Now add jaggery water to the ada and cook in medium flame until it thickens.

7.Once it thickens, add the thin coconut milk . Cook on medium flame until it thickens again.

8.Once it thickens, add the thick coconut milk,

9.Add fried cashew nuts, raisins, cardamom powder. 

10.Mix well and switch off the flame. 
  Delicious Ada Pradhaman is ready. Serve hot or cold with pazham(ripe banana) and    pappadam(Pappad) and enjoy 😋😋😋:)

Kerala Style Prawn Fry / Nadan Chemmeen fry

Kerala Style Prawn Fry / Nadan Chemmeen fry Recipe:

Ingredients

Chemeen (Prawns)- 500gm

Ginger -crushed- 1 tsp

Garlic crushed- 1 tsp

Green chilies - 2 nos

Curry leaves - plenty

Turmeric powder-1/2 tsp

Kashmir chili powder- 2 tsp
Coriander powder-1 tsp

Black pepper powder-1 tsp
fennel seed - 1/2 tsp
Garam masala powder- 1 tsp
Coconut oil- as required

Salt to taste

Method of Preparation:

1.Combine prawns with  all the ingredients for marination and keep aside for 15 to 20 minutes.

2.Heat oil in a pan Add the marinated prawns ,Green chilies and curry leaves.Cover and cook over medium low heat, just until done.

 3.Then  add  crushed  fennel seed and black pepper powder and Mix well,and   fry for few seconds in medium to high flame.

4.Add more curry leaves  ,if desired.

         Keep Spicy Prawn roast(room temperature), next 1 hour for setting.

         Serve with Rice or Chapatti 😋😋😋:)

Uzhunnu Vada Recipe – Medu Vada Recipe

Uzhunnu Vada Recipe – Medu Vada Recipe 

Ingredients:

Blackgram (Uzhunnuparippu) - 1 cup
Black pepper - 15 nos(crushed)
Greenchillies - 3 nos
Onion- 1(small size chopped)
Ginger - 1 piece(crushed)
Asafoetida(Kayam) - 1/2 tsp
Corianderleaves (chopped) - 3 tsp
Curryleaves -1 spring
Salt - As reqd
Oil -to deep fry
Water

Method of Preparation:

1.Wash and soak urud dal for 3 to 4 hours.

2.Drain this and grind it to a smooth paste adding a few tablespoons of water if required.
3.Add green chilies,Onion , ginger, coriander leaves and curry leaves into grinding paste.

4.Mix with Salt,Black paper and Asafoetida. Mix it well and keep refrigerate it for 10-20 minutes. 

 You can keep it in the room temperature, but refrigerating makes it easy to roll the vada.
5.Apply cold water on your left hand and put a little batter of the size of a lemon on it.
press it softly to get a flat round shape.Make a hole in the middle with wet finger.
6.Place them in the hot oil and deep fry.

:- Serve uzhunnu vada with sambar or chutney.

Green peas curry With Coconut Milk Recipe ..

Green peas curry  With Coconut Milk

Ingredients:

Dry Green Peas          - 300g
Potato                         - 1 no  (cut cubed)
Carrot         -1 no (cut small cubed)
Tomato       - 1 no(chopped)
Onion - 1 medium size
Green Chilies      - 4 nos
Turmeric Powder  -    1/4 tsp
Garam  Masala     -  1/4 tsp
Ginger ( chopped)  - 1 small size
Garlic ( chopped)  - 3 no
Black Pepper  - 1/4 tsp
Curry leaves   - Few
Mustard seeds   - Few
Salt - As reqd 
                                                                       

Method of preparation:

1.Soak green peas for 8 hours.

2. Heat oil in a pressure cooker add  soaked Green peas,potato, carrot,onion, green chillies, ginger and garlic.
\

3.  Add soaked green peas, potato, carrot, salt, Turmeric powder ,Garam masala required water and pressure cook for 3-4 whistles or until done.
4. Temper with mustard seeds & curry leaves. then add green peas curry.

5. put the low flame and  cook until gravy in thick consistency..

6. Add thick coconut milk.and cook for 2 mins.

7. Switch of the flame and sprinkle a few coconut oil..

8.Serve with idiyappam or chapatti 😋😋 😋 :) 

Idiyappam /Noolappam Recipe

Idiyappam /Noolappam Recipe 
                                   
Ingredients :
                                                                 

                         
Idiappam powder(roasted) : 2 cups
Boiling water : 2 cups (approximately)
Fresh Grated Coconut : 1/2 cup
Coconut Oil  : 1 tsp
Salt to taste

Method of Preparation:

1. Boil water in a deep bottom pan, add salt to taste and coconut oil
2. Pour the boiled water little by little to the rice flour,
 stirring thoroughly until to a smooth dough. 
3. Using spoon mix well. Cover and keep aside for 10 mins and cool it. 

4. When the dough is little warm and easier to handle and add 1 tsp oil to make soft dough.

5. Lightly grease the idiappam press and the idiyappam stand or idli mould to prevent sticking.
6. Fill the dough into the idappam press close the lid and squeeze the 
dough onto the idiyappm stand or idli plates in a circular motion.

7. Sprinkle some more coconut on top.

8. Steam for 10-15 mins till done, allow it to cool 

9. Serve hot with Green peas Curry or Egg Roast..
                            Enjoy!😋

Vellarikka Pachadi Sadhya Special:)

Vellarikka  Pachadi
                                                                                                  
Ingredients 

Vellarikka : 1 large (peel the skin and chop into small pieces)
Ginger : 1 tsp (finely chopped)
Green Chillies : 3 nos
Grated Coconut : 1 cup
Mustard Seeds : 1 tsp
Plain Yogurt  : 1 cup
Curry leaves: 1 sprig
Salt to taste
Coconut Oil : 1 tsp

Method of Preparation:

1. Cook the chopped cucumber with salt, adding little water till it turn to soft.

2. Grind the grated coconut, green chilies, ginger and 1/2 tsp mustard seeds into a smooth paste    with 1/4 cup yogurt.

3. Add the coconut paste to the cooked cucumber and heat it over low flame. Allow to cool and add the rest of the yogurt .

4. Heat oil for tempering in a small frying pan and add the curry leaves, mustard seeds, when the mustard seeds start popping, add it to the pachadi and mix well.
5. Serve with steamed rice and enjoy! 😋👌

Beetroot Pachadi Kerala Sadhya Recipe

Beetroot Pachadi Kerala Sadhya Recipe

Ingredients :

Beetroot : 1 cup (cut into small cube)
Ginger : 1 tsp (minced)
Green chillies : 3 nos
Grated Coconut  : 1/4 cup
Mustard seeds  : 1 tsp
Plain Sour Yogurt /Curd : 1 cup
Curry leaves  : 1 sprig
Salt to taste
Coconut Oil : 1 tsp

Method of Preparation:

1. Cook the beetroot with little water till it turn to soft.

2. Grind the grated coconut,along with green chillies, grated ginger and 1/4 tsp mustard seeds 
    into a smooth paste with 1/4 cup curds.

3.Grind the cooked beetroot in fine paste.

4. Add the coconut paste to the cooked beetroots and cook for couple of mins..

  
5.    Allow it to cool., and add the rest of the curd, salt and combine well ..
6. Heat oil for tempering in a small frying pan and add the curry leaves and mustard seeds,
    when the mustard seeds start popping, add it to the pachadi.
              Serve with rice and enjoy...