Pazham pullissery

Pazham pullissery
 Ripe banana sliced - 1 cup
Plain yougurt - 1 cup  
Red chilli - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
For Grinding.
Grated coconut - 1/2 cup
Green chilli - 4
Turmeric powder  - 1/4 teaspoon
cumin seed(jeera) - 1/2 teaspoon
Fenugreek seed(uluva) - 1/2 teaspoon
Sugar or jaggery - 1/2 teaspoon
Curry leaves
Dry red chili
Mustard seeds.
Sliced Shallots - one or two.
Method:

1. Cook the banana (plantain/ nethrapazham) with 1/4 cup water, red-chilly powder, turmeric powder and salt, till the bananas are soft.
2.Grind coconut, green chilly, cumin seeds and turmeric powder along with 1/4 cup water to form a fine paste and keep this to one side.
3. Blend yogurt with 1/2 cup water.
4.Add the coconut mixture to the cooked banana and cook in medium flame for five minutes
5. Low the flame and add yogurt mixture and stir well.
6.Heat oil in a pan and allow mustard seeds to pop up. Saute shallots, dry red chillies and curry leaves.
7. Add a pinch of chilli powder and fenugreek to this mixture. Pour this over pullisery. Check salt.
Serve hot..

Beetroot stir fry

Beetroot stir fry a photo by {deepapraveen very busy with work..back soon on Flickr.

Beetroot mezhukkupuratti - Beetroot stir fry


Beetroot (cut this lengthwise) - 2 big ones
Onion - sliced - 1
Green chilly sliced - 2
Turmeric powder - 1/4 teaspoon
Pepper powder - 1/2 teaspoon
Ginger and garlic crushed - 1 teaspoon
Curry leaves
Salt
Dry red chilli - 1
Mustard seeds.

Heat oil in a kadai and add mustard seeds, followed by dry red chilly, curry leaves,green chilli and ginger garlic. Fry this.

Add onion to this mixture and cook for 5 minutes.

Add powders and fry this for 2, 3minutes.

Add beetroot and stir well and cover cook this in low flame for 10 minutes. If necessary add one or two spoons of water.

After some time remove the cover and cook this in medium till the stir fry is dry. Serve warm

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Paneer curry

Paneer curry a photo by {deepapraveen very busy with work..back soon on Flickr.

Paneer potato masala Curry
1.Grated Paneer - 1 cup
Boiled and mashed potato - 1 cup
2.Onion chopped - 1
Tomato chopped - 1
Green chilli - slit - two
Ginger sliced - 1 teaspoon
Garlic sliced - 1 teaspoon
Curry leaves - few
Cumin seed- 1/4 teaspoon
Oil - 1 1/2 tablespoon
Salt

Powders - Turmeric powder - 1/4 teaspoon, Chilli powder - 1/2 teaspoon, coriander powder - 3/4 teaspoon,mango powder or chat masala (if available ) 1/2 teaspoon- or if you are from kerala go for meat masala)

Peanut butter - 1/2 teaspoon (optional- but believe me this gives a very rich flour ).

Cream or coconut milk - 1/4 cup (but often I use hot water ).

Method:

1. Heat 1 tablespoon of oil in a pan and fry paneer in low heat for few minutes and remove from heat.
2. Add the remaining oil to that pan and fry curry leaves, ginger, garlic green chilli for a minute or so.
3. Add onion and 1/4 teaspoon salt and cook in medium heat for 5 minutes.
4. Mix all the powders with 1/2 teaspoon water and make a paste. Add this to the onion mix and fry for 2 minutes
5. Add chopped tomato and cook this till the oil starts separating from the edges.
6. Take 4/3 portions of this masala and allow this to cool and grind well.(optional I often omit this step if I am cooking for myself )
7. Add peanut butter to the hot onion masala and fry for one minute. Now add mashed pottato to this mixture and stir well & the prepared paneer to this mixture and cook for one or two minutes
8. Mix the grind masala with the curry and let this all boil once. Now you can reduce the heat and add cream or coconut milk. Don't boil the curry again. Stir well.

Serve this with chappati, pasta or rice.

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Atham Special Payasam : Oats paysam: simple and healthy option

Atham Special Payasam : Oats paysam: simple and healthy option a photo by {deepapraveen very busy with work..back soon on Flickr.

Atham Special Payasam : Oats paysam: simple and healthy option

Oats - 1/2 cup.
Jaggery (crushed) - 1/2 cup
Rava/ Semolina - 1 table spoon
Warm water - 1 cup
Coconut milk - 1/4 cup
Cardamon powder - 1/4 teaspoon
Raisins - 1/2 teaspoon
Cashew nut- 1/2 teaspoon
Ghee
Vanilla essence - few drops (optional ).

1. Heat Ghee and roast raisins and cashews. Remove this from heat. (or microwave in high heat for 1 minute)
2. In the same ghee roast semolina and oats for few minutes. ( or microwave for 1.5 minutes stir well and another 1 minute)
3. Add water and cook in medium flame for five minutes (or microwave for 2 minutes)
4. Add Jaggery and cook till the jaggery is dissolved. Stir well.
5. Add coconut milk and cardamon powder . Stir well. ( or microwave this for little less than one minute). Add vanilla essence and mix well
6. Garnish with cashew and raisins. Serve hot.

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