How to prepare Vishu Sadya Special Olan | Kumbalanga Olan?
Kerala Sadya Olan | Malabar Style Olan
Ingredients:-
Vanpayar/Red cow peas – 1/3 Cup
Ash Gourd/Kumbalam – 250 gm
Coconut Milk (Second) - 2 ½ cup
Coconut milk (First) – ¾ Cup
Green Chilli - 2
Curry leaves as needed
Salt to taste (Optional)
Raw coconut oil
Preparation:-
Soak Vanpayar/Red cow peas for 5 to 6 hours
Take a cooker and add Vanpayar/Red cow peas, salt and
required water and cook well
Take another vessel and cook Ash Gourd /Kumbalam by adding
the cooked Vanpayar/Red cow peas, green chilli, salt to taste, curry leaves and
second coconut milk
Once it starts boiling keep the flame low and close the lid.
Make sure to stir in between by opening the lid
Add curry leaves and first coconut milk
Finally add raw coconut oil up to 2 Tsp and switch off the stove
How to prepare Kerala Sadya Semiya Pyasam/Vermicelli Payasam?
Kerala Sadya is very famous for the variety of dishes which is served in the banana leaf. Payasam is definitely one of the item which cannot be avoided. There are different kinds of Payasam prepared for Sadya. Here I am showing you how to prepare a simple and easy Semiya Payasam.
Semiya Payasam | Kerala Sadya Payasam
Ingredients:-
Vermicelli – ¾ Cup
Milk – 500 Ml
Water – 200 ml
Sugar – ½ Cup
Ghee – 2 Tbsp
Cashew Nuts as needed
Raisins as needed
Cardamom Powder – 6
Milkmaid – 2 to 3 Tbsp
Preparation:-
First let’s fry the cashew nuts and raisins in a pan by
pouring little ghee into it and keep it aside. Same ghee we want to use it for
frying vermicelli.
Add vermicelli in to the same ghee and fry it till it become
golden brown
Take a big vessel and boil the milk along with 200 ml water
Transfer the fried vermicelli in to the milk and stir it
well. Make sure to keep the flame low
Add sugar into the milk and mix it well. Make sure you stir
the milk continuously
Add Cardamom powder and condensed milk into the Payasam and
mix it well
Switch off the stove and add cashew and raisins. Payasam is
ready to serve
How to prepare Kerala Sadya Special Pachadi/Vellarikka Pachadi?
Kerala Sadya is very famous for the variety of dishes which
is served in the banana leaf. Pachadi is definitely one of the dish which
cannot be avoided. There are different kinds of Pachadi. Here I am showing you
how to prepare pachadi using vellarikka/Cucumber.
Vellarikka
Pachadi | Cucumber Pachadi
Ingredients:-
Indian Cucumber – 200 gm
Grated Coconut – ½ Cup
Green Chilli – 2
Salt to taste
Curd – ½ Cup
Mustard seeds for grinding – ½ Tsp
Red dried chilli – 2
Curry leaves as needed
Oil as needed
Preparation:-
Cut the cucumber into small pieces
Transfer the cut cucumber into a clay pot. Add green chilli,
salt, and a little water and cook well
Grind grated coconut along with ½ Tsp mustard seeds and ½
cup curd
Add curry leaves into the cooked cucumber. Switch off the
stove and keep it aside for few min to get it cool
Transfer the ground coconut into the cooked cucumber and mix
it well. Add salt if required
Heat a pan and pour required oil. Splutter the mustard seeds and then add dried green chilli and curry leaves. Transfer the spluttered mustard into the pachadi
How to prepare Malabar special Eenthappazham Porichathu/Dates Fritters?
Eenthappazham/Dates are good source of energy and rich in fiber content. Eenthappazham Porichathu/Dates fritters are one of the very common iftar recipe especially in Malabar area. Eenthappazham Porichathu/Date fritters are very easy to prepare in 10 to 15 min. Because of the natural sweetness in dates every one likes this recipe. Please try from your side and provide the feedback.
Eenthappazham Porichathu | Dates Fritters
Ingredients:-
Dates – 15 Nos
Badam – 15 Nos
Wheat flour – 1/3 cup (80 ml)
Sugar – 2 Tbsp
Cardamom powder – 3 Nos
Baking Powder – 1 Pinch
Salt to taste
Oil as need to fry
Preparation:-
Cut the dates and remove the seed, then fill it with a Badam
and keep it aside
Take a bowl and add wheat flour, Salt, Sugar and Baking powder
into it and mix well
Pour 1/3 cup water little by little into the flour and mix
it well by hand or spoon
Take the dates one by one and dip it into the batter
Heat a pan and pour the required oil to do a deep fry
Transfer the dates one by into the hot oil and do deep fry
on both sides
How to prepare Chicken Curry with Coconut Milk/Thanga pal ozhicha chicken curry?
Chicken Curry can be prepared in different style. In Kerala one of the variety of chicken curry you may find in restaurants are "Thenga paal ozhicha chicken curry/Chicken curry with coconut milk".
In this recipe I haven't used chilli powder or green chilli. I have used only dried red chilli and pepper powder. So you will find a huge difference in the taste. Please try from your side and provide the feedback.
How to prepare Thalassery/Malabar style Neychoru/Ghee Rice?
Thalassery/Malabar is famous for foodies. Once of the best and most famous Biriyani in Kerala is available in this small City called Thalassery. There is a specialty in Ghee rice too in this area. Ghee rice you get from Thalassery will not have any additional ingredients except bista (Fried Onion) cashew nuts and raisins. We use only Jeera rice to make Biriyani/Ghee rice. Here I am showing how to make authentic Thalassery style Ghee rice.
Thalassery Special Ghee Rice | Malabar Special Neychoru
Ingredients:-
Jeera Rice – 2 Cup/Glass (Around 230 ml)
Oil - 1 Tbsp
Ghee – 2 Tbsp
Cloves - 10
Cardamom - 5
Cinnamon Stick – 1 Inch
Dry pepper - 10
Star Anise - 1
Fennel Seeds – ½ Tsp
Water – 3 Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3
Tbsp extra)
Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
Onion for Bista – 3 Big onion finely chopped
Preparation:-
Keep one big vessel in a stove and add 1 Tbsp oil and 2 Tbsp
ghee
Once it become hot add spices (Cloves -8 , Star Anise -1,
Cinnamon Stick – 1 Inch, Cardamom - 5, Dry pepper - 10, Fennel Seeds – ½ Tsp)
into it and sauté well
Add rice into the vessel and stir well until the rice starts
breaking. Keep the flame in medium
Add 1 Tbsp lemon juice (squeezed from half portion of the
lemon) into the water
Once it starts boiling close the vessel with a lid and keep
a weight on top of the vessel
Make sure to keep the flame between low and medium and cook
for 6 min
Open the lid and mix the rice after 6 min.
Again close the vessel with a lid and keep a weight on top
of the vessel. Cook for 1 to 1 ½ min at LOW flame and then switch off the
stove. Keep it aside for 5 min without taking the weight.
To prepare the bista (Onion Fry), cut the 3 big onion as
much thin as possible
Heat a pan and pour oil into it. Add finely chopped onion
and sauté well until it become dark brown
Heat a pan and add ghee into it. Fry cashew nuts and raisins
and keep it aside
Open the lid and mix the rice. Let’s garnish the rice with
bista(Onion fry), cashew and raisins. Ghee rice is ready to serve
How to prepare Kerala Special Vazha Koombu Thoran/Banana Flower Stir Fry?
Vazhakoombu Thoran | Banana Flower Stir Fry
Ingredients:-
Vazha Koombu/Banana Flower – 1 finely chopped
Turmeric Powder – ¾ Tsp
Chili powder –1 Tsp
Green chilli - 1
Curry leaves as needed
Boiled rice – 2 Tsp
Urad dhal – 1 Tsp
Mustard seeds as needed
Dried red chilli – 2
Grated Coconut – 1/2 Cup
Salt to taste
Oil as needed
Preparation:-
First clean vazha koombu / Banana Flower and then cut it
into fine and small pieces
Transfer the chopped vazha koombu / Banana Flower into a big
vessel and then add green chilli cut it into slices, salt to taste, turmeric
powder, chilli powder, curry leaves, grated coconut and then mix it well
Heat a pan and add oil into it. Splutter the mustard seeds
and then add boiled rice, urad dhal, dried red chilli and sauté well
Transfer the clean vazha koombu / Banana Flower into the pan
and mix it well
Pour the required water to cook the vazha koombu / Banana
Flower
Close the lid and cook for approximately 10 to 15 min in
medium flame
Tasty vazha koombu / Banana Flower stir fry is ready to
serve
