July 01, 2014

Cherunaranga Varutharacha Curry | Cherunaranga Theeyal | Lemon Curry


Ingredients

6 regular lemons,peeled,seeded and cut into four
2 green chillies,sliced
5 shallots,sliced
half inch ginger,sliced
5 regular garlics,sliced
2 tsp oil,preferably coconut oil
1-1.5 cup water
salt,as required

To roast and grind

1 cup grated coconut
1/2 tsp cumin seeds
2 shallots
1/4 tsp turmeric powder
2 tsp kashmiri chilly powder or 1 tsp regular chilly powder
2 tsp coriander powder

To Temper

1-2 tsp coconut oil
1/4 tsp mustard seeds
1 red dry chilly
2 sprig curry leaves


Method

Roast grated coconut in a medium pan adding cumin seeds and shallots till brown.Reduce the heat and add all the powders.Keep stirring and be careful not to burn the powders.Switch off the stove and allow this to cool.Grind the roasted ingredients slowly adding needed water till smooth.Keep ready.In a curry pot heat the oil and start roasting ginger,garlic,shallots and green chillies.Once the raw smell disappear,add the chopped lemon and stir till the lime juice comes out and almost dried.This should be done in minimum heat.Pour the ground paste to this, washing the grinder with 1-1.5 cup water.The curry at this stage need not be too watery.Add salt and bring to boil.Reduce the heat and cook till oil clears on top and the gravy turns thick.In a small pan heat oil and splutter mustard seeds,dry chilly and curry leaves.Pour this over the curry and serve with rice.



June 24, 2014

Simple Green peas Curry



Ingredients

To Cook

1 cup green peas,soaked overnight
2 green chillies,slitted lengthwise
1 medium onion,chopped
1 large tomato chopped
1/4 tsp turmeric powder
2 tsp coriander powder
2 cups water
salt as required

To Temper

2 tsp oil
1/2 tsp mustard seeds
2 sprig curry leaves

Method

Bring together all the ingredients mentioned in cooking section to a pressure cooker.Mix well and Cook with weight till 5  whistles.Let it sit for three minutes.Release the remaining pressure and open the cooker.Check the doneness of green peas.Green peas should not by mushy.The consistency should be medium.You may cook in an open cooker to reach your required level of consistency.Switch off and Keep.Heat oil in a small pan and splutter mustard seeds and curry leaves.Pour this over the curry and mix.Serve with Puttu,pathiri,appam etc.


June 07, 2014

Madhura Kalthappam | Sweetened Rice Cake from Malabar - My Guest Post at Rafeeda's The Big Sweet Tooth

Rafee,the vivacious young blogger came to Melange as a surprise.Her enthusiasm and vibrance struck me the first time she commented on my Pal Vazhakka post.It was quite touching to read her lines that spoke for memory and relations.I loved the way she could connect the entire idea of food with life.The young exuberant she remains,hers is a popular face in the food blogging scenario these days.A very confined person myself,it's with much awe I see her as a person.

Many Thanks Rafee,for inviting me there to showcase one of my recipes.And yes,kudos for the patience of Job.


Madhura Kalthappam aka sweetened rice cake is a simple evening snack.Regular Kalthappam as well is popular in Malabar though not sweetened.I love the unique simple taste it offers.For most of us this would be an absolute easy recipe since the ingredients are always available in the kitchen.Humble yet rocking.Try and see ..! Cheers...


Ingredients

2 cup raw rice
1/4 cup cooked rice
1 cup jaggery syrup (boil 200 gm jaggery with 1/4 cup water and strain)
pinch of salt
pinch of baking soda
2-3tsp ghee / coconut oil
handful of chopped coconut
2 shallots,sliced roundwise
1/4tsp cumin seeds

Method

Wash and soak the raw rice for four hours.Meanwhile prepare the jaggery syrup and keep.
Heat oil in a small pan and roast chopped shallots and coconut separately and keep ready.Finally splutter the cumin seeds and keep handy as well.Now grind the rice and cooked rice adding jaggery syrup and salt.The syrup can be added slowly and grind.The batter should be of Idly batter consistency.Once done shift to a bowl and add the baking soda.Mix well.Heat oil or ghee in a pressure cooker and reduce the heat.Drop few spluttered cumin seeds, roasted coconut and shallots.Pour the batter over this and garnish with the remaining cumin,shallots and coconut.Close with the lid and take out the pressure regulator (weight) from the pressure cooker.Increase the heat for one minute and then cook in the lowest flame for 10-12 minutes. Doneness can be checked with a toothpick or cake tester.Allow to cool and cut into required pieces.Enjoy...



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