Apr 222016

Puli inji is made with ginger,tamarind,jaggery in sweet and tangy sauce. This is a popular kerala sadhya dish and commonly served in sadhya during festivals like Onam,Vishu or wedding functions.I tried once and it didn’t came out good. Then I watched the youtube video  of my blogger friend veena with detailed explanation  and  followed her recipe.Hope my readers  will love this easy recipe and try at home.

Inji puli (2)

 

Inji puli (1)

Ingredients

  1. Ginger(finely chopped) – 150gms
  2. Green Chilly(cut into round pieces) – 4
  3. Tamarind – 3 lemon sized
  4. Jaggery cubes(make syrup) – 3 medium size cubes
  5. Mustard seeds – 1tbsp
  6. Dry Red Chilly – 3
  7. Red chilly powder – 1tsp
  8. Turmeric powder – 1/4 tsp
  9. Curry leaves
  10. salt
  11. Coconut Oil

preparation

  1. peel off the outer skin of ginger and cut into long pieces. Then finely grate into small pieces .Take water in a bowl, add sat to it and soak  the ginger pieces  in1 tbsp of  salt water for 10 minutes.Drain the water using strainer and again soak in salt water for 10 minutes.Drain and repeat the same soaking process for 10 minutes. This is to avoid ginger getting sticky  while frying.
  2. Soak tamarind in hot water for 30 minutes. strain the water.
  3. In a pressure cooker, Add tamarind water,red chilly powder,turmeric powder and salt. Mix well.cover and cook on low flame for 20 minutes.
  4. In a pan,melt jaggery cubes. take care not to let the syrup be thick.
  5. Heat oil in a pan.Roast ginger pieces on medium flame till crispy and light brown.Drain the ginger pieces.Crush half quantity of fried ginger pieces in a blender.
  6. Heat oil in a pan.Splutter mustard seeds,Dry red chilly,green chilly,curry leaves,tamarind water and stir well.Add 1/4 cup water,jaggery water(add according to sweetness),crushed ginger,remaining fried ginger pieces and mix well.Let it boil on medium flame till thick and reduced to half.
  7. Once it is cool, it will be more thicker.Transfer into a dry glass jar and store in refrigerator for a week or so.
  8. You can make this in advance for vishu or onam and can preserve it.
  9. injipuli tastes great with Rice.

Recipe Courtesy:Curryworld

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Posted by prajusha Tagged with: , , ,
Mar 182016

This is a quick and easy spicy  chicken dish with less ingredients available in your pantry.This recipe is adapted from a cookery show and because of the  interesting dish name I wanted to give it a trySmile. Adding shallots and Coconut oil gives good flavor and extra taste. This goes well with rice or roti.

Chicken Chinthamani (3)

 

Ingredients

  1. Chicken(cut into cubes) – 1/2 kg
  2. Shallots(chopped ,25 nos) – 1 cup
  3. Ginger –garlic paste -  1 1/2 tbsp
  4. Green Chilly – 6
  5. Turmeric powder – 1 tsp
  6. Red chilly powder – 1 tbsp
  7. Tomato – 2
  8. Salt
  9. Curry leaves – 10 leaves
  10. Coconut oil – 1/2 cup

Chicken Chinthamani (1)

Preparation

  1. In a bowl add all the ingredients except tomato pieces and mix well using hand.
  2. Heat a wide bottomed pan and transfer the mix to it. Don’t  add water.cover and cook on low flame till chicken pieces are cooked well ..you can use dry red chilly instead of green chilly if you like.
  3. Finally add tomato pieces to it and mix well. Let it cook for 3-4 minutes to get mixed well the masala.
  4. Serve with rice or roti.
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Posted by prajusha Tagged with: ,
Feb 272016

This is a healthy and easy recipe of carrot kichadi.this can be served as side dish for rice.here I used curd chilly instead of dry red chilly for seasoning and it gives a nice  taste to the kichadi.

DSC_6111

 

Ingredients

  1. Carrot(grated) – 1 cup
  2. Curd – 1 cup
  3. Ginger- 1” piece
  4. Green chilly – 4
  5. Cumin seeds(jeerakam) – 1/4 tsp
  6. Shallots – 1
  7. Curd Chilly(thairu mulaku) – 2
  8. Mustard seeds – 1/2 tsp
  9. Curry leaves
  10. salt
  11. Oil

DSC_6113

Preparation

  1. wash and peel off the outer skin of carrots. Grate it.
  2. Chop ginger and green chilly into fine pieces.
  3. Grind coconut,cumin,shallots into a fine paste with some amount of curd.Try not to add water while grinding.
  4. Transfer the coconut paste to a bowl and add the remaining curd to it. Mix well.
  5. Add grated carrots,finely chopped ginger, green chilly,salt  to it and mix well.
  6. Heat oil in a pan. Splutter mustard seeds, curd chilly,curry leaves and add the seasonings to the above mix.
  7. Serve with rice.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha
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