Monday, 17 February 2014

Authentic Kerala Pickle/ Vella naranga achar



Ingredients :

Lemons: 4 large sized (6-8 small ones)
Bird's eye chilli : 10  slit.
Garlic: 4 to 5 cloves and cut to length wise
Ginger: 2 table spoon finely chopped
Curry leaves: 2 to 3 sprigs.
Vinegar: 3 table spoon.
Gingelly oil: 1 1/2 tbsp.
Asafoetida - 1/4 tsp
Fenugreek powder - 1/4 tsp
Mustard seeds - 2tsp
Salt: 2 to 3 tsp or as needed

Method :

1. Steam lemons for about 5-10 minutes according till the lemon is tender. Allow this to cool.
2.  Cut lemon into small pieces. 
2. Heat oil in deep pan (best to use a clay pot) and splutter mustard seeds. 
3. Add ginger and curry leaves. Saute for 2 minutes.
3. Add chillies and garlic and stir for 2-3 minutes.
4. Add the lemons, asafoetida, fenugreek, salt and let it cook for 5 minutes over medium flame.  Remove from heat and sprinkle the vinegar.
5. Let the pickle cool down completely and transfer to a dry jar
 6. Add little bit more ginglle oil  Or wet a cloth in ginglle oil and cover the pickle with this. 


















Wednesday, 12 February 2014

Carrot Thoran

Ingredients:-
Grated carrot - 4-5 carrots
Onion -small- chopped - 1 or shallots 4-5
Salt to taste
Oil
Water - one table spoon
For Grinding:
Grated coconut - 1/4 cup
Ginger chopped - 1/2 tsp
Green chiles - 3
Turmeric powder - 1/4 tsp

(not to smooth just to mix all the ingredients well)



For Tempering:
Mustard seeds
Curry leaves
Urad dal / Ulundu Paruppu - 1 tsp (optional)

In a bowl combine grated carrots and the grind mixture
and salt and mix well with your hands.Heat oil in a pan and add mustard seeds, when they pop up add curry leaves and chopped small onion.Saute for couple of minutes and add the carrot mixture and combine it well. Keep everything to the center of the pan, sprinkle water and cook it covered on a low flame for 5 to 6 minutes. Uncover and saute for couple of minutes and remove from heat.Serve warm

Monday, 10 February 2014

Chilli Paneer:

Chilli Paneer:

Paneer (cubed) = 200gm
Yogurt - 2 tablespoon
Chilli powder - 1/4 tea spoon
Pepper powder - 1/2 teaspoon
Salt 

Marinate this for half an hour and shallow fry this. Keep to one side.

Step 2

Onion – 3 to 4 small ones chopped
Green chilli – 3 chopped
Crushed ginger and garlic – 1.5 /2 tspn 
Turmeric powder – ½ tsp
Coriander powder – 1 tspn
Pepper powder – ¼ tsp
Cumin powder – ¼ tspn
Garam masala – 1 tspn
Water – 1/4cup
Salt
Oil
Curry leaves
Method:

Heat oil in a kadai. Fry curry leaves and keep it separate. 
Add onion with 1/4 salt, cook and keep it covered in low to medium flame for 5mnts. Stir in-between.
Add ginger garlic paste + green chilli(sliced) & stir well for further 2 mnts.
Add the power with one table spoon water and mix well. Stir till that raw smell goes.
Add the prepared paneer. Mix well. Add water water and stir well till you get a dry consistency.

Monday, 20 January 2014

Bhindi/Okara/Ladyfingers spicy fry

Bhindi/Okara/Ladyfingers - washed drained and thinly sliced - 250gm
Ginger- thinly sliced- 1 table spoon
Oil- 1 to two tablespoon.
Yogurt- 1 tablespoon
Curry leaves
Spice powder.
Coriander powder - 1 tsp
Cumin/Jeera powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt.


Method:
1. Mix spice powder with yogurt first. Mix Bhindi with this mixture and keep it aside for sometime.

2. Heat oil in a pan, fry curry leaves, just fry ginger for a one minute remove this from heat, fry onion for 3-4 mnts. Remove from heat. Add the Bhindi mixture and a fry well in medium heat.

3. Add onion and ginger mix well. Serve hot  :)


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