Ingredients:-
Beetroot - 1 Big
Green Chilli - 3 No.s
Coconut Grated - ¼ Cup
Garlic - 5 Pods
Mustard seeds - ¾ Tsp
Turmeric -1/2 Tsp
Salt -As Required
Oil - As required
Curry Leaves - 1 spring
Method:-
1.Grate the beetroot
2.Crush the coconut, garlic and green chilli.
3.Take a bowl. Add grated beetroot, crushed coconut and curry leaves, salt and turmeric. Mix well
4.Pour some oil in the kadai and heat well.
5.Add mustard seeds into it.
6.Once the mustard seeds start spluttering add beetroot mixture and sauté well.
7.Closed with a lid. Cook on low flame stirring occasionally, until the beetroots are completely cooked and soft.
8. Serve with rice.
Ingredients:-
Tomato - 1 Big(Cut into small pieces)
Green Chilli - 3 No.s
Coconut Grated - ¼ Cup
Curd - 4 to 5 Tbls
Mustard seeds - ¾ Tsp
Salt -As Required
Oil - As required
Dry red chilli -2
Curry Leaves - 1 spring
Method:-
1.Add Tomato ,Green chilli and salt into a bown and mix well
2.Grind coconut, ¼ Tsp mustard and 3 Tbls curd.
3.Add coconut paste into the tomato mixture.
4.Mix thoroughly.
5.Pour some oil in the kadai and heat well.
6.Add mustard seeds into it.
7.Once the mustard seeds start spluttering add Curry leaves and dry red chilli into it and sauté well
8.Add it into the Tomato Pachadi.
9. Serve with rice.
Chicken - 750 gm Pepper Powder - 3 1/2 Tbls Red Chilli Powder - 1 Tbls Chicken Masala - 1 Tbls Turmeric -1 Tsp Coriander powder -2 Tsp Salt Oil - 2 Tbls Onion - 3 Medium Tomato - 1 Big Green Chilli - 2 No.s Garlic - 1 1/2 Tbls Ginger -1/2 Tbls Coconut Pieces -3/4 Cup Curry Leaves
Marination:- Marinate the chicken with salt, 1 Tbls Chilli Powder, 1 Tbls Chicken masala, 1 Tsp Turmeric Powder. Keep it in a refrigerator for 1 hour.
Preparation :-
1. Cook Chicken in a pressure cooker 2. Heat oil in a Kadai 3. Add Onion and stir well. 4. Add Salt and turmeric(1/2 Tsp) and saute the onions until it is lightly brown in color. 5. Add ginger, garlic ,green chilli and Tomato. Saute well. 6. Add Coriander powder and Pepper Powder(1Tbls). And saute well 7. Add curry Leaves 8. Add Cooked chicken and mix well . Cover and cook for about 7 min. 9. Last add 2 Tbls Pepper and coconut pieces and mix well 10. Serve with Hot rice or Chapathi
How to prepare Thalassery Special Kozhikkaal/Tapioca Fritters?
Thalassery Special Kozhikkaal | Tapioca Fritters
Ingredients
Tapioca - 1/2 kg
Gram Flour - 3/4 cup
Rice Flour - 1/4 kg
Garlic Crushed - 10 to 12 cloves
Ginger Crushed - A small Piece
Green Chilli Crushed- 3
Turmeric powder - 3/4 tsp
Chilli Powder - 3 tsp
Asafoetida - A pinch
Salt - To taste
Curry Leaves - 3 Springs
Water - As needed
Coconut Oil - For deep frying
Method
1. Peel the skin of the Tapioca. Cut it into thin pieces.
2. Wash and put it into salt water for half an hour. Drain the water.
3. Mix Gram flour, Rice flour, Crushed garlic, crushed ginger ,crushed green chilli, Turmeric powder, Chilli powder, salt , curry leaves and asfoetida. Add water and make a semi thick batter.
4. Add sliced tapioca and coat well with batter.
5. Add a hand full of tapioca into the batter and shape it in the form a chicken leg
6. Deep fry it in the oil.
7. serve hot with tea.
Hi all, hope you all are doing good…We are meeting after a long gap….Somehow I was away from this beautiful space. Don’t have proper reason…But it happened. Anyway, I am back… 5 years back the same day I shared my first recipe here… Yes, today Ruchikaram turned 5 years old….Thanks all for your support.Special thanks to my friend Asha Sarun for today’s recipe. Today’s special brinjal tomato curry.
