| Palada
Prathaman |
|
Ingredients
Rice flour - 500gm
Milk - 3 litres
Sugar - 1 Kilo
Cashewnut - 10-12
Raisins - 13-15
Crushed Cardamom - 5-6
Ghee - 1-2 Teaspoon
Method
Cook the rice flour in boiled milk for half an hour. Add
sugar while continuously stirring. Keep in light flame
for an hour and stir well. Fry cashewnuts and raisins
in ghee and add to Payasam. Then add the crushed cardamom
and stir for two minutes. Hot and yummy Palada Prathaman
is ready to be served. |
| Chena
thand (stem of yam) thoran |
Ingredients
Stem of yam, peeled and chopped fine - one small sized
stem
Cooked cherupayar or cherupayar parip (green gram whole
or split) - 100gm
Quarter of one coconut grate
Green chillies - five
Cumin seeds - Quarter teaspoon
Coconut oil - One tablespoon
Mustard seeds - One teaspoon
Two red chillies chopped into three pieces each
Salt to taste
Method
Mix the chopped yam stem with salt. Stir well and squeeze
out all the water. Grind the cumin seeds to a fine paste
and coarsely grind the coconut, and green chillies along
with it. Mix the cooked gram, the yam stem, and the ground
masala well and keep aside. Heat the coconut oil and add
the mustard seeds. When they splutter, add the chopped
red chillies and curry leaves, the yam stem and other
ingredients mixed together earlier. Keep the vessel covered
on low heat for a few minutes. The ingredients get cooked
in the steam under the lid. |
| Kichadi
|
|
Ingredients
Large variety of cooking cucumber - 150gm
Salt to taste
Green chillies
Mustard seeds - two teaspoon
Quarter of a coconut grated
Thick curds churned - Quarter litre
Coconut oil - one dessertspoon
Two red chillies chopped into three pieces each
One tender sprig of curry leaves
Method
Peel, clean and chop the cucumber into fine small pieces
and cook it in a little water, with salt to taste. Grind
the coconut and green chillies into a fine paste, and
crush one teaspoonful of mustard seeds along with it.
Mix the cooked cucumber and ground masala and stir well.
Mix the thick curds and stir on low heat till foam starts
forming on the top. Do not let it boil. Remove from the
fire. Heat the coconut oil and mustard seeds. When they
splutter, add the chopped red chilies and curry leaves,
and season. |
| Curry
Narengya |
|
Ingredients
One ripe lemon deseeded and chopped into small pieces
- 200gm (if the lemon is green, peel it.)
Finely chopped green chillies - 25gm
Red chilli powder - 50gm
Asafoetida (Kayapodi) - Half a teaspoon
Fenugreek powder (Uluvapodi) - Half a teaspoon
Salt to taste
Coconut oil - One tablespoon
Mustard seeds - One teaspoon
Three red chillies chopped into three pieces each
Curry leaves - Two sprigs
Method
Mix the chopped lemon, green chillies, red chilli powder,
asafoetida, fenugreek powder and salt well with your hands
and keep aside for an hour. Heat the coconut oil and add
the mustard seeds. When they splutter, add the red chillies
and the curry leaves and add them to the lemon mix. If
you feel that the pickle is too dry, then add a little
water at room temperature. Do not cook the lemon. Choose
one that is not too bitter |
| Race
(Sweet curry made with pineapple) |
|
Ingredients
One pineapple - 450gm
Urad dal - 50gm
Pepper corns - 25gm
Coriander seeds - 45gm
Turmeric powder - One teaspoon
Coconut oil - 50gm
Tamarind - 10gm
Salt to taste
Half a coconut
Mustard seeds - 10gm
Jaggery - 25gm
Method
Heat a little coconut oil (about 25gm), add urad dal,
pepper, coriander and chilli and fry till golden. Add
the curry leaves and half of the grated coconut and fry
till brown. Grind to a fine paste and keep aside. Mix
the tamarind and salt. Add the turmeric. Boil till the
raw aroma goes. ' Add pineapple cut finely. After the
pineapple is cooked, add the jaggery. When the jaggery
melts, add the ground paste. When the water evaporates,
remove it from the fire. Extract thick milk from the remaining
coconut. Add it to the pineapple. Heat the remaining coconut
oil, add the mustard seeds and when it splutters, add
two red chillies chopped into three pieces each and season
the curry.
|
| Injithair
|
|
Ingredients
Ginger (chopped fine): 4 spoons
Curd : 6 spoons
Salt : as required
Method
Mix all the ingredients together and stir well. Quick
and spicy Injithair is ready.
|
| Deepa |
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3:38:56 AM 
