May 242017

Pulissery is a traditional dish served during sadhyas or festive occasions.It is a combo of sweet and sour taste and it is prepared using ripe banana in yogurt and coconut sauce.it goes well with Kerala Matta Rice and Pickle.

DSC_7017

Ingredients

  1. Banana/Nentrapazham(ripe,medium,cut into cubes) – 1
  2. Green Chilly(slit lengthwise) – 4
  3. Turmeric powder- 1 tsp
  4. Red Chilly Powder- 1 tsp
  5. Grated Coconut – 1 cup or 1/2 of coconut
  6. Cumin seeds-1/2 tsp
  7. Fenugreek seeds(Uluva) – 1/4 tsp
  8. Yogurt(thick,not too sour) – 2 cups
  9. Mustard seeds – 1 tsp
  10. Dry Red Chilly – 2
  11. Curry leaves
  12. Coconut Oil
  13. Salt

DSC_7025

Preparation

  1. In a Pan, Add banana pieces,green chilly,turmeric powder,red chilly powder and salt.Cover and cook till it becomes soft.
  2. In the mean time grind coconut with cumin seeds into a fine paste.
  3. Once banana is cooked well, open the lid and add coconut paste.Let it boil.
  4. Once it starts to boil,add yogurt to it and mix well.don’t let yogurt boil.
  5. Remove from fire.
  6. Heat coconut oil in a pan. Splutter mustard seeds,dry red chilly,fenugreek seeds,curry leaves and add the seasonings to the curry.
  7. Serve with Rice.
VN:F [1.9.22_1171]
Rating: 5.0/5 (1 vote cast)

Posted by prajusha
May 042017

 

Chicken Roast (2)

 

Ingredients

  1. Chicken(cut into medium cubes) – 1/2 kg
  2. Onion(cut lengthwise,thinly sliced,medium ) – 2
  3. Ginger-Garlic paste – 2 tsp
  4. Turmeric powder – 1/4 tsp
  5. Kashmiri chilly powder – 1tbsp
  6. Coriander powder – 1 tbsp
  7. Jeera powder – 1/4 tsp
  8. Pepper powder – 1/2 tsp
  9. Fennel seeds powder – 1/4 tsp
  10. Pudina leaves (chopped) – 1tsp
  11. Coriander leaves (chopped) – 1 tbsp
  12. kuskus paste –1 tsp
  13. Lime juice – 2 tsp
  14. Curry leaves – 1 sprig
  15. Onion(fried) –to garnish
  16. Potato pieces(cut lengthwise and fried) – 1, to garnish
  17. Coconut Oil
  18. salt

Chicken Roast (3)

 

Preparation

  1. Marinate chicken pieces with lime juice,chopped coriander leaves,,chopped pudina,turmeric pwoder,pepper powder,fennel seeds powder and salt.Keep in the fridge for 3 hours to get marinated well.
  2. Heat coconut oil in a pan.Saute thinly sliced onions,curry leaves and once onion starts to turn light brown add red chilly powder,coriander powder,jeera powder mixed with little water  and stir well.
  3. Once the raw smell goes,add ginger –garlic paste ,kusksu paste to it and mix well.
  4. once oil clears add marinated chicken pieces to it and mix well.
  5. cover and cook on low flame till done.no need to add water as chicken itself produces water while cooking.
  6. In the mean time Heat little oil in another pan and fry potato pieces and onion  till brown and crispy.
  7. Once chicken is cooked well and dry, remove from fire.
  8. Garnish with fried onions and potato slices.
VN:F [1.9.22_1171]
Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Apr 142017

DSC_6760

Papaya is rich in vitamin C and it can be eaten raw or ripe. I have read somewhere that papaya seeds are edible and can be used as substitute for spice in curries.In Kerala ,we make papaya thoran,papaya pickle and never tried payasam with papaya. For this vishu, I am going to share a sweet and yummy papaya payasam.

Ingredients

  1. Papaya/Omakka (ripe/cut into small cubes) – 1/2kg/2 cups
  2. Sago/chowari (soak in water) – 5 tbsp
  3. Jaggery (grated) – 1 cup
  4. Coconut Milk(2nd extracted Milk) – 11/2 cups
  5. coconut milk(1st extracted) – 1 cup
  6. Cardamom Powder – 1tsp
  7. Sugar – 4 tbsp or add according to your sweet taste.
  8. Milk Powder – 3 tbsp
  9. Cashews – 8
  10. Raisins – 10
  11. Ghee – 5 tbsp
  12. Papaya pieces – to Garnish

DSC_6761

Preparation

  1. Wash and peel off the outer skin of papaya.Discard the black seeds.chop papaya into small pieces.In a blender,Grind into a fine paste.
  2. Boil 1/2 cup water in a pan and melt jaggery till watery. then strain the impurities and keep aside.
  3. Soak sago in water for sometime.Boil 1/2 cup water and let sago turns translucent.
  4. Heat 2 tbsp ghee in a  thick bottomed pan.Usually in Kerala we use Uruli for making payasams.
  5. Add papaya paste to it and saute till dry.Add jaggery water and sago to it and stir well.Instead of sago you can add Rice Ada.
  6. Once it starts to separate from pan, add 2nd extracted coconut milk .Add 1 tbsp of ghee to it and stir slowly.
  7. Add 4tbsp of sugar to it.
  8. Once it starts to boil,add milk powder mixed with little milk to it and mix well.Add1 more tbsp ghee to it.
  9. Once it starts to thicken, add first extracted milk to it and mix well.
  10. Add cardamom powder to it.Remove from fire. Don’t let the first extracted coconut milk to boil.
  11. Heat 1 tbsp ghee in a pan.Fry cashews and raisins and add it to payasam.
  12. Garnish with Papaya pieces.
  13. Serve hot or Chilled.
VN:F [1.9.22_1171]
Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , ,
DISCLAIMER: Recipes on this website are my own personal attempts. Happy to help with any usage queries, but not responsible for any odd outcome of it. Enjoy!. The information on this page may not be reproduced or republished on another webpage or website without my consent. Please LINK TO US instead (and we do LOVE IT when you link to us, especially without asking our permission!)

© 2013 iCookiPost