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Archive for August, 2008

Rava Idly

Posted by Annita on August 26, 2008

Its been a long time since i’ve posted any kids special dishes.So here it goes, my little guy loves this for breakfast.


Rava Idly is not a popular dish in Kerala,but this is a much easier and healthier version compared to plain iddlis.Rava or semolina lightly sauteed in oil is mixed with chopped veggies,grated coconut and curd ,allow to sit for 30 mins and then cook in steam.Serve it with any type of chutneys.

Ingredients :-

Rava/Semolina – 2 cups
Finely chopped or grated veggies – 1 cup
(I use carrots,tomatoes,beans,potatoes,spinach etc)
Turmeric Powder (Optional) – 1/4 tsp
Curd/Yoghurt – 1 cup
Grated coconut – 1/4 cup
Coriander leaves chopped (Optional) – as needed
Baking soda – a pinch
Cashews (Optional) – 10 – 12

Mustard seeds – 1 tsp
Urad dal – 1 tsp
Asafoetida(Kaayam) – 1/4 tsp
Green chillies chopped – 4-5
Grated ginger – 1 tsp
Curry leaves chopped – a sprig
Salt – to taste
Oil/Ghee – as needed

Method:-

Heat oil/ghee in a a pan and allow mustard seeds to splutter.Add asafoetida into it,then add urad dal,ginger,green chillies and curry leaves.Stir for a while and add rava into it.Turn the heat to medium and keep stirring it until the rava is roasted.Turn off the heat and allow it to cool.
Add the veggies,curd,coconut,coriander leaves,baking soda and salt and mix well.You can add little more water/curd to get the consistency of the normal idly batter.Allow it to sit for 30 minutes.
Grease the idly plates and keep 1-2 cashews inside each plate and pour batter over the cashews,just like you pour idly batter.Steam cook it for 10 – 15 mts on medium flame.Allow it to cool in the rack for few minutes and then carefully lift it with a spatula and serve with your favorite chutney.

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Posted in Breakfast Dishes, Lil' Milan's Choice | 10 Comments »

Coriander Chutney

Posted by Annita on August 26, 2008

Ingredients:-

Coriander leaves (Malli Ila )- 3- 4 strands
Grated coconut – 1/2 cup
Chana Dal Beans (Kadalaparippu) -1/4 cup
Green chillies – 3 – 4
Garlic cloves – 3 small
Curry leaves – 1 sprig
Tamarind extract/Lime juice – 1/4 tsp
Mustard seeds – 1/2 tsp
Red Chillies – 2
Shallots sliced thinly -1
Salt – to taste
Oil – as needed

Method:-

Grind all the ingredients together except mustard seeds and red chillies, into a fine paste.Heat oil in a pan and allow mustard seeds to splutter,throw in red chillies and sliced shallots.Fry it until shallots turn brown.Switch off the heat and pour the seasoning over the ground paste.Mix well and serve.

Posted in Chutneys & Pickles | 2 Comments »

Vaazhakka Upperi/Plantain Chips

Posted by Annita on August 19, 2008

Vaazhakka Upperi or Plantain chips is a popular snack from Kerala and is an important item in a traditional Sadya.The preparation is quite simple,raw green plantains cut into thin slices are deep fried in coconut oil until crispy,adding only salt and turmeric.

Here goes the detailed recipe..

Ingredients :-

Raw green plantains – 2
Turmeric powder (Optional)- 1/4 tsp
Salt – 1 tsp
Oil – as needed

Method :-

Peel the plantains,wash them and immerse in water for sometime.Now take a bowl with 1/2 cup of water and add turmeric powder and salt into it.Mix well and keep it aside.

Heat coconut oil in a medium heat.Please make sure that you fill only the half of the wok.

Take 1 plantain out of the water,pat them dry using a clean towel and then cut it into thin slices using a knife or a kitchen slicer.Gently seperate the slices and keep it aside.Alternatively you can slice it directly into hot oil with a slicer.

Throw one slice into the wok and see whether the oil is bubbling.If so ,then throw the rest of the slices into it.Do not overcrowd the pan, you can fry them in batches depending on the size of the wok you’re using. Gently stir them inside the oil using a slotted stainless steel spoon.

Alow it to cook for 2-3 minutes stirring in between.It will start to make a peculiar sound when it turns crisp.Now sprinkle the reserved turmeric water into the oil.It will make a bubbling noise and the oil might come up a little(this is why you should not fill the wok fully with oil),dont be scared,just move away from the stove.Also you can cover it with a lid if you want to.

When the bubbles are almost settled,you’ll hear that crispy sound again.Gently stir it and carefully remove them from oil onto a paper towel to drain the oil.Check for salt and yellow color ,and if needed you can add more to the turmeric water accordingly. Repeat the same procedure for other batches too.

When they are completely cooled,store them in an airtight container.

Posted in Lil' Milan's Choice, OnaSadya, Snacks & Appetizers, Traditional Kerala Dishes | 18 Comments »

Kozhi Mulakittathu

Posted by Annita on August 8, 2008

A very simple and effortless preparation using easily available ingredients.Thats what i like most in this recipe.

Here it goes..

Ingredients :-

Chicken cut into medium sized pieces – 1/2 kg
Red Onion Sliced – 250 gm
Tomato chopped- 200 gm
Garlic paste – 2 tsp
Ginger chopped- 1 inch piece
Chilly powder – 3-4 tbsp (You can also use 2 tbsp kashmiri chilly + 2 tbsp red chilly )
Turmeric powder – 1/2 tsp
Curry leaves – 2 sprigs
Coconut oil – as needed
Salt – to taste

Method:-

Clean the chicken pieces and mix it with chilly powder,turmeric powder and salt.Add little water and cook it covered in a medium heat.Keep it aside.Heat oil in another pan and throw onion slices into it.Saute it until onion turns translucent.Add ginger,garlic,curry leaves and tomato into it and fry it until tomato turns soft and oil seperates.Now add the cooked chicken into the gray and stir well.Add 1/2 cup of water and let it come to a slow boil.Simmer it until the gray thickens.Garnish with coriander leaves and serve with roti/rice.

Recipe Coutesy :- Ummi Abdulla (Vanitha Pachakam)

Posted in Chicken, Traditional Kerala Dishes, Uncategorized, Vanitha Recipes | 23 Comments »