Mambazha-pulissery-recipe

Mambazha Pulissery is a popular traditional dish from Kerala, India. It's a flavorful curry that showcases the sweetness of ripe mangoes, particularly the Mambazha variety, which is known for its unique taste. The dish typically combines the mangoes with a coconut-yogurt mixture, giving it a creamy and tangy flavor profile.

  Here’s a simple Mambazha  recipe for you:

 Ingredients

- **Ripe mangoes**: 2 medium (preferably Mambazha or any sweet variety)

- **Yogurt**: 1 cup (thick, preferably sour)

- **Coconut**: ½ cup (grated)

- **Green chilies**: 2-3 (adjust to taste)

- **Turmeric powder**: ½ tsp

- **Salt**: to taste

- **Curry leaves**: a few

- **Mustard seeds**: ½ tsp

- **Fenugreek seeds**: ¼ tsp

- **Coconut oil**: 1 tbsp

 Instructions

1. **Prepare the Mangoes**: Peel and cut the mangoes into small pieces. If they are very ripe, you can mash them slightly.

2. **Cook the Mangoes**: In a pot, add the mango pieces, turmeric powder, and a little water. Cook until the mangoes are soft. Add salt to taste.

3. **Make the Coconut Paste**: In a blender, combine grated coconut, green chilies, and a little water. Blend until smooth.

4. **Combine**: Once the mangoes are cooked, reduce the heat and add the coconut paste. Stir well and cook for another 2-3 minutes. 

5. **Add Yogurt**: Remove from heat and let it cool slightly. Then, mix in the yogurt until well combined.

6. **Prepare the Tempering**: In a small pan, heat coconut oil. Add mustard seeds and let them splutter. Add fenugreek seeds and curry leaves, and sauté for a few seconds.

7. **Finish the Dish**: Pour the tempering over the Pulissery and mix gently.

8. **Serve**: Serve with steamed rice or enjoy as a side dish.

 Tips

- Adjust the number of green chilies based on your spice preference.

- Using slightly sour yogurt enhances the flavor of the dish.

Enjoy your Mambazha Pulissery!

chicken-fry-recipe

 Here’s a simple recipe for crispy chicken fry:

 Ingredients:

- 500g chicken pieces (bone-in or boneless)

- 1 cup buttermilk (or plain yogurt)

- 1 cup all-purpose flour

- 1 tsp paprika (optional)

- 1 tsp garlic powder

- 1 tsp onion powder

- 1 tsp salt

- 1/2 tsp black pepper

- 1/2 tsp cayenne pepper (adjust for heat)

- Oil for frying

Instructions:

1. **Marinate the Chicken**:

   - In a bowl, combine the chicken pieces with buttermilk. Cover and refrigerate for at least 1 hour (or overnight for best results).

2. **Prepare the Coating**:

   - In another bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

3. **Coat the Chicken**:

   - Remove the chicken from the buttermilk and allow the excess to drip off.

   - Dredge each piece in the flour mixture until fully coated. Shake off any excess flour.

4. **Heat the Oil**:

   - In a deep pan or skillet, heat oil over medium-high heat (about 350°F or 175°C). You want enough oil to submerge the chicken halfway.

5. **Fry the Chicken**:

   - Carefully place the coated chicken pieces in the hot oil. Fry in batches to avoid overcrowding.

   - Cook for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

6. **Drain and Serve**:

   - Remove the chicken and place it on a plate lined with paper towels to drain excess oil.

   - Serve hot with your favorite dipping sauce or sides!

Enjoy your homemade chicken fry!

Tapioca and Fish Curry Recipe

 This dish is a popular combination in Kerala cuisine, featuring boiled tapioca served with a spicy fish curry. Here’s how to make both the **tapioca** and **fish curry**:

Part 1: Boiled Tapioca

Ingredients:

- **Tapioca (Kappa)** – 500 grams
- **Turmeric powder** – ¼ teaspoon
- **Salt** – to taste
- **Grated coconut** – ¼ cup (optional)
- **Green chilies** – 2, chopped
- **Curry leaves** – a few

Instructions:

1. **Peel and cut the tapioca** into medium-sized chunks.
2. **Boil the tapioca** in water with turmeric powder and salt until tender (around 10-15 minutes).
3. **Drain the water** and mash the tapioca slightly (optional).
4. For extra flavor, **mix in grated coconut**, chopped green chilies, and curry leaves. You can also drizzle with coconut oil if desired.

Part 2: Kerala-style Fish Curry

Ingredients:

- **Fish** (Kingfish, Sardines, or any firm fish) – 500 grams, cleaned and cut
- **Coconut oil** – 2 tablespoons
- **Mustard seeds** – 1 teaspoon
- **Fenugreek seeds** – ¼ teaspoon
- **Shallots** – 5-6, finely sliced
- **Garlic** – 4-5 cloves, crushed
- **Ginger** – 1-inch piece, crushed
- **Green chilies** – 2-3, slit
- **Curry leaves** – a few sprigs
- **Kashmiri red chili powder** – 1 ½ tablespoons
- **Coriander powder** – 1 tablespoon
- **Turmeric powder** – ½ teaspoon
- **Tamarind** – a small lemon-sized ball soaked in warm water (or use **kokum** as an alternative)
- **Water** – 1 to 1 ½ cups
- **Salt** – to taste

Instructions:

1. **Marinate the fish** with a pinch of turmeric, salt, and keep aside for 10-15 minutes.
2. **Heat coconut oil** in a clay pot or deep pan. Add mustard seeds and fenugreek seeds. Once they splutter, add shallots, ginger, garlic, and sauté until golden brown.
3. Add the **green chilies** and **curry leaves**, sauté for a minute.
4. Add **chili powder, coriander powder**, and **turmeric powder**. Fry the spices on low heat for a minute, until fragrant.
5. Add **tamarind water** (or kokum) and bring the mixture to a boil. Add **salt** to taste.
6. **Gently place the fish pieces** into the gravy and cook on medium heat for about 10-15 minutes, until the fish is fully cooked. Do not stir too much to avoid breaking the fish pieces.
7. Once done, remove from heat and let it rest for 10-15 minutes for the flavors to blend well.

Serving:

Serve the fish curry hot with boiled tapioca on the side. You can drizzle a bit of coconut oil over the tapioca before serving for extra flavor.

Enjoy your **Tapioca and Fish Curry**!

Kerala-meals-Lunch- recipe

 Here are the recipes for **Rice and Mackerel Fish Fry & Curry**, **Tapioca Puzhukku**, and **Beetroot Thoran**:

 1. **Rice and Mackerel Fish Fry & Curry**:

 A. **Mackerel Fish Fry**:

 Ingredients:

- 4 mackerel fish (cleaned)
- 1 tablespoon chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon black pepper powder
- 1 tablespoon ginger-garlic paste
- 1 teaspoon lemon juice or vinegar
- Salt to taste
- Oil for frying

 Instructions:

1. Clean and score the fish to allow the marinade to penetrate.
2. Make a paste using chili powder, turmeric, pepper, ginger-garlic paste, lemon juice, and salt.
3. Coat the fish with this paste and marinate for 20-30 minutes.
4. Heat oil in a pan and shallow-fry the fish until crispy and golden brown on both sides.
5. Serve hot with rice.

 B. **Mackerel Fish Curry**:

 Ingredients:

- 4 mackerel fish (cleaned and cut into pieces)
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 medium onions, sliced
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 tablespoon chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon fenugreek powder
- 1 cup coconut milk (optional)
- Tamarind (a small ball soaked in water)
- Salt to taste

 Instructions:

1. Heat oil in a pan, add mustard seeds and allow them to splutter.
2. Add curry leaves, onions, green chilies, and ginger-garlic paste. Sauté until golden brown.
3. Add tomatoes, chili powder, coriander powder, turmeric, and fenugreek powder. Cook until the oil separates.
4. Add tamarind water and let the gravy simmer for 5 minutes.
5. Add the fish pieces, cover, and cook on low heat for about 10 minutes.
6. Optionally, add coconut milk towards the end for a richer flavor. Cook for another 2-3 minutes.
7. Serve hot with rice.

 2. **Tapioca Puzhukke (Kappa Puzhukke)**:

 Ingredients:

- 500g tapioca (cleaned and cut into small cubes)
- 1/2 cup grated coconut
- 2 green chilies, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 cloves garlic
- Salt to taste
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 2 dried red chilies

 Instructions:

1. Boil the tapioca cubes in salted water until soft. Drain and set aside.
2. Grind grated coconut, green chilies, garlic, turmeric, and cumin seeds to a coarse mixture.
3. Heat oil in a pan, add mustard seeds, and let them splutter.
4. Add dried red chilies and curry leaves.
5. Add the boiled tapioca and the coconut mixture. Stir well.
6. Cook on low heat for 5-10 minutes, stirring occasionally.
7. Serve as a side dish with rice.

 3. **Beetroot Thoran**:

 Ingredients:

- 2 medium-sized beetroots (grated)
- 1/2 cup grated coconut
- 2 green chilies, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 2 dried red chilies
- Salt to taste

 Instructions:

1. Heat oil in a pan, add mustard seeds and let them splutter.
2. Add dried red chilies and curry leaves.
3. Add grated beetroot and cook for 5 minutes on medium heat.
4. Grind the grated coconut, green chilies, cumin seeds, and turmeric powder coarsely.
5. Add this coconut mixture to the beetroot and stir well.
6. Cook for another 5-7 minutes, stirring occasionally, until the beetroot is soft.
7. Serve as a side dish with rice.

Enjoy your meal! Let me know if you need any further instructions.

Mutton soup recipe

 Mutton soup, made with nutrient-rich ingredients, offers a variety of health benefits. Here are some key benefits:

1. **Rich in Protein**

   - Mutton is an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function. It provides amino acids that help in tissue building and maintenance.

 2. **Boosts Immunity**

   - Mutton contains essential vitamins and minerals like zinc, selenium, and iron, which play a crucial role in strengthening the immune system. The soup often includes garlic, ginger, and spices like turmeric, which have antimicrobial and anti-inflammatory properties, further supporting immune health.

 3. **Good Source of Iron**

   - Mutton is rich in hemo, iron, which is easily absorbed by the body. Consuming mutton soup can help prevent anemia and improve hemoglobin levels.

 4. **Improves Bone Health**

   - The bones used in mutton soup release minerals like calcium, phosphorus, and magnesium into the broth, supporting bone health and joint mobility. It's especially beneficial for those with arthritis or joint pain.

 5. **Aids Digestion**

   - Ginger and garlic used in the soup can help promote digestion, reduce bloating, and soothe an upset stomach. Additionally, the warm broth can be gentle on the digestive system and is easy to digest.

 6. **Promotes Healing and Recovery**

   - The collagen from mutton bones, when boiled, breaks down into gelatin, which can support gut health, skin elasticity, and tissue repair. This makes mutton soup ideal for recovery after illness or surgery.

 7. **Energy Boosting**

   - Mutton is rich in B vitamins, particularly B12, which helps convert food into energy, combats fatigue, and promotes better brain function. Mutton soup can be a great source of energy, especially during cold weather or when recovering from sickness.

8. **Hydration and Warmth**

   - The broth helps in maintaining hydration and is soothing during cold weather. It can also relieve symptoms of cold and flu, thanks to the warmth and medicinal properties of spices.

 9. **Anti-Inflammatory Properties**

   - Ingredients like turmeric and garlic have anti-inflammatory properties, which can help reduce inflammation in the body, potentially alleviating symptoms of arthritis and other inflammatory conditions.

 10. **Supports Weight Management**

   - Mutton soup is generally low in calories (if not too fatty) and provides a feeling of fullness, which can help with portion control and weight management.

Here's a flavorful **mutton soup recipe** for you:

 Ingredients:

- 500g mutton (with bones, for extra flavor)
- 1 large onion (sliced)
- 1 large tomato (chopped)
- 1 carrot (chopped)
- 1 potato (chopped)
- 4-5 garlic cloves (crushed)
- 1-inch piece of ginger (crushed)
- 2 green chilies (slit)
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 2-3 cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp turmeric powder
- 1 tsp red chili powder (optional)
- 1 tsp coriander powder
- Salt (to taste)
- 2 tbsp ghee or oil
- Fresh coriander leaves (for garnish)
- Water (4-5 cups)

 Instructions:

1. **Marinate the Mutton (optional but recommended):**
   - Marinate the mutton with salt, a pinch of turmeric, and a bit of ginger-garlic paste for at least 30 minutes to 1 hour. This will enhance the flavor of the soup.

2. **Prepare the Soup Base:**
   - Heat ghee or oil in a large pressure cooker or pot over medium heat.
   - Add cumin seeds, peppercorns, cloves, cinnamon, and bay leaves. Sauté for a minute until fragrant.
   - Add sliced onions, ginger, garlic, and green chilies. Sauté until onions turn golden brown.

3. **Cooking the Mutton:**
   - Add the marinated mutton and sauté for 5-7 minutes until it's browned on all sides.
   - Add turmeric, red chili powder, and coriander powder. Stir well to coat the mutton with the spices.
   - Add chopped tomatoes and cook until they soften and blend with the spices.

4. **Adding Vegetables and Water:**
   - Add chopped carrots and potatoes. Mix everything well.
   - Pour in 4-5 cups of water, enough to cover the mutton and vegetables. Add salt to taste.
   - Close the pressure cooker lid and cook on medium heat for about 4-5 whistles (or for 30-40 minutes if cooking in a regular pot until the mutton is tender).

5. **Final Steps:**
   - Once the pressure releases naturally, open the cooker and check if the mutton is tender. If needed, simmer for a few more minutes.
   - Adjust the seasoning if necessary. For a thinner consistency, you can add more water and bring it to a boil.

6. **Serving:**
   - Garnish with fresh coriander leaves.
   - Serve hot with bread or rice.

Conclusion:

Mutton soup is not only delicious but also packed with nutrients that promote muscle health, improve immunity, and support overall well-being, making it a nourishing option for a balanced diet.

Enjoy your delicious and healthy mutton soup!

Barley water- cholesterol reduce drink

 Drinking barley water can be an effective way to help reduce cholesterol levels due to its high content of soluble fiber, particularly beta-glucan. Here’s how it works and how you can incorporate it into your routine:

How Barley Water Helps:

 **Beta-Glucan**:- This soluble fiber found in barley can bind to cholesterol in the intestines, preventing its absorption into the bloodstream. This helps lower levels of LDL (bad cholesterol).

**Antioxidants**: Barley contains antioxidants that can reduce inflammation and prevent cholesterol oxidation, which contributes to plaque formation in arteries.
- **Weight Management**: Barley water is low in calories and can help with weight management, which is also beneficial for cholesterol levels.

 How to Prepare Barley Water:

1 **Ingredients**:
   - 1/4 cup barley (pearl barley or hulled barley)
   - 4 cups of water
   - Optional: Lemon juice, honey, or a pinch of salt for flavor.

2. **Instructions**:
   - Rinse the barley thoroughly under running water.
   - In a pot, bring the water to a boil, then add the barley.
   - Reduce the heat and let it simmer for 30-40 minutes until the barley is soft and the water turns cloudy.
   - Strain the water into a glass or container. You can keep the barley grains to use in soups or salads.
   - Add lemon juice, honey, or a pinch of salt for taste if desired.

3. **Dosage**:
    Drink a glass of barley water daily for cholesterol management.

    Drink 1-2 glasses of barley water daily for a few weeks to support liver health. Ensure to combine it with a balanced diet and healthy lifestyle for the best results.

 Additional Tips:

 **Consistency**: Regular consumption is key. Drink barley water daily for best results.

 **Balanced Diet**: Combine barley water with a diet rich in fruits, vegetables, whole grains, and lean proteins to enhance its cholesterol-lowering effects.

 **Exercise**: Regular physical activity also contributes to maintaining healthy cholesterol levels.

Barley water is generally safe, but if you have any specific health conditions or are on medication, it’s a good idea to consult your healthcare provider before making it a regular part of your routine.

Cholesterol-Reducing Drink Recipe

Creating a drink using curry leaves, shallots, and curd can be a natural way to help manage and reduce cholesterol levels. Each of these ingredients offers specific benefits that can contribute to heart health and cholesterol management. Here’s a simple recipe and explanation of how this drink can be beneficial:

Ingredients:

• Fresh Curry Leaves: 10-15 leaves
• Shallots: 2-3 small shallots
• Curd (Yogurt): 1 cup (preferably low-fat or fat-free)

Instructions:

1. Prepare the Ingredients:

   • Wash the curry leaves thoroughly.
   • Peel the shallots and chop them into small pieces.

2. Blend:

   • Add the curry leaves and chopped shallots to a blender.
   • Pour in the curd and blend the mixture until smooth.

3. Strain (Optional):

   • If you prefer a smoother drink, you can strain the mixture to remove any fibrous bits.

4. Serve:

   • Pour the drink into a glass. You can add a pinch of black salt or a few drops of lemon juice for extra flavor if desired.
   • Drink this mixture in the morning on an empty stomach or before meals for the best results.

Benefits for Cholesterol Reduction:

• Curry Leaves:

  • Contain compounds like Mahanimbine that help in reducing LDL (bad cholesterol) levels and increasing HDL (good cholesterol). They also help prevent the oxidation of cholesterol, which is crucial in preventing plaque formation in the arteries.

• Shallots:

  • Rich in flavonoids and sulfur compounds, shallots can help reduce overall cholesterol levels, particularly by lowering LDL cholesterol. The fiber in shallots also aids in the excretion of cholesterol from the body.

• Curd (Yogurt):

  • When consumed in its low-fat form, curd can be beneficial for cholesterol management. The probiotics in curd help in maintaining gut health, which indirectly supports cholesterol metabolism. Additionally, curd provides calcium, which may help lower blood pressure and reduce the risk of heart disease.

How It Works:

This drink leverages the cholesterol-lowering properties of each ingredient. Curry leaves and shallots help reduce bad cholesterol and prevent its oxidation, while curd supports the balance of gut flora, contributing to overall metabolic health. Together, these ingredients create a synergistic effect that can support heart health when consumed regularly.

Additional Tips:

• Lifestyle: For best results, combine this drink with a healthy diet low in saturated fats and regular physical activity.
• Consistency: Drink this mixture daily for a few weeks to see noticeable effects.

Remember to consult with a healthcare professional before making significant changes to your diet, especially if you have underlying health conditions or are on medication for cholesterol.

CHICKEN SAUSAGE DRY FRY MASALA

Here is a recipe using Chicken  Sausage . You will definitely love this chicken sausage fry  Curry. You can try this recipe with any sausage – chicken, beef, turkey, vegan sausage and so on. I have used  chicken sausage for this recipe. Go ahead and try this Indian chicken sausage fry Masala. 

INGREDIENTS:-

Chicken Sausages – 6 pieces

Sliced Onion – 2 medium

Chopped Tomato– 1 medium

Green chilly - 2 no

Garlic Paste – 11/2 tsp

Ginger Paste – 1 1/2 tsp

Chilly Powder – 1 tsp 

kashmiri chilly powder - 1 tsp

Coriander Powder – 1 tsp

Turmeric powder - 1/2 tsp

Meat  Masala Powder – 1 tbsp 

Pepper Powder – 1/2 tsp

Water – 1/2 cup

Curry Leaves – one sprig

Lemon juice - 1 tsp

Oil – 3 tbsp

Salt – As required

METHOD OF FRY :-

Wash sausage do cut to small pieces. 

Prepare the masala by mixing the 1/2 tsp red chili powder, 1/2 tsp Kashmiri chilly powder , pepper powder, turmeric powder, salt, and lemon juice. The masala should have a thick consistency, and evenly coat  sausage Marinate for 30 minutes keep inside fridge.

Heat oil in frying pan, and add curry leaves. It helps to enhance the flavour while frying the sausage. Place the sausage carefully and dry fry (use less oil) in medium flame. Allow it to fry until it becomes nicely charred and brown, and then flip to cook the other side.

PREPARATION METHOD:-

Heat oil in a pan and add sliced onions and saute till translucent.

Add 1 tsp ginger paste, 1 tsp garlic paste and curry leaves and saute for a few minutes.

Add tomatoes along with salt and stir till the tomatoes are mashed well.

Now add 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat masala powder and stir for a few minutes till the oil separates from the masala.

 Add 1/2 cup water and mix well to form a gravy.

Add the fried chicken sausage slices and mix well. Sprinkle some pepper powder. Cover and cook for around 7-8 minutes so that the gravy is coated on the chicken sausages. Ready to tasty and yummy chicken sausage fry curry. 

Serve with rice and chappathy and porotta.

CHEERA PARIPPU MULAKU KACHIYATH/ SPINACH AND DAL MULAKU KACHIYATH

 Ingredients:-

1. Toor Dal/Thuvara Parippu - 1 cup
2. Red Cheera/ Red Spinach _ 1 bunch, washed and chopped
3. Coconut Oil - 1/2Teaspoon
4. Water - As Required
5. Salt - To Taste
6. Coconut Oil - 2 Teaspoon
7. Shallots - 6-8 no
8. Garlic - 3 Small Cloves
9. Curry Leaves - 1 Sprig
10. Crushed Chilly Flakes - 3/4 Teaspoon

Method

1. Pressure cook toor dal and red spinach adding required water and 1/2 teaspoon coconut oil. Cook for 1 whistle switch off stove. Open the lid after 10 minutes. Add salt and and half cup of hot water. If curry is very thick. 

2. Heat coconut oil in a small kadai. Fry shallots and garlic until golden colour. Add curry leaves and crushed chilly . Stir for a few seconds and pour over the curry. Switch off the stove. Serve with rice. 

 

AVOCADO JUICE RECIPE

 This easy avocado juice recipe makes the best rich, creamy, and simply delicious milkshake that is perfect to enjoy and time of day. Filled with healthy nutrients, avocados are terrific to customize as either vegetarian.

About this Recipe:-

Avocado is a delicious and versatile fruit that also happens to be incredibly healthy. This buttery fruit is full of good for you monounsaturated fats, but with zero cholesterol.

Plus, they are an excellent vegan source of potassium, vitamin K, vitamin B6, vitamin C and vitamin E.

Avocados are perfect for using to make creamy and filling milkshakes as their flesh tends to be rich and buttery.

With just a few additional ingredients you can create satisfying and absolutely scrumptious drink that's great to enjoy nearly any time of day

Make one for breakfast to kick off your day with a nutritious boost, or for a hearty afternoon snack. You can even enjoy avocado shake for a sweet and healthier dessert.

Tips for working with Avocado

Make sure that your avocado is completely ripe before using. Unripe avocados tend to have a bitter taste.

You need to cut the avocado in two parts by slicing fully around the pit.

Don't cut it length wise. The avocado should be sliced from top of the stem to bottom.

After cutting, gently twist and pull apart the two pieces of avocado in opposite directions. Carefully remove the big seed with a spoon.

How to Make Avocado Juice:-

A tasty, healthy, and terrifically refreshing avocado juice only takes a few minutes to make at home. Follow these simple steps to whip up batch for breakfast or afternoon snack.

1. First, set out a high speed blender. Slice and scoop the avocado flesh into the blender base. Add 1 cup of milk and half cup of water.

2. Add 4 Teaspoons sugar or jaggery. 

3. Add 1 piece of ginger

4. Add 1 teaspoon of lemon juice

5. Blend on medium speed for a minute or two, until completely blended. If you prefer a flowing thin consistency, add more milk or water. 

6. Pour the avocado juice in glass and enjoy immediately.

MULAKU CHUTTARACHA COCONUT CHAMMANTHI/ROASTED DRY CHILLY AND COCONUT CHAMMANTHI

 Dry chilly roasted and coconut chammanthi is an Kerala chammanthi recipe. This coconut chammanthi is an ideal combination of a Matta rice and Matta Rice kanji/Porridge. This chammanthi reminds me my childhood days. My mother prepared this chammanthi to eat with rice, kanji, and chutta pappadam.

INGREDIENTS:-

Coconut Grated - 1 cup

Red Chillies - 6

Shallots - 4 pieces

Onion - Half (sliced)

Ginger - Small Pieces

Tamarind - One Small Piece

Curry Leaves - 1 sprig

Salt To Taste

INSTRUCTIONS:-

Turn on the stove and keep red chillies directly on the flame to dry roast the chillies using a kitchen tong. Dry roast each red chillies. Make sure that it should not be burned. Adjust the amount of spice to your liking.

Chop ginger, shallots, onion and dry roasted red chillies into small pieces.

Add dry roasted red chillies, ginger, shallots, onion, tamarind, curry leaves and grated coconut into a mixer.

Grind the ingredients in the mixer without water. You should not grind the ingredients at once. Open the mixer jar's lid and mix the iingredients witha spoon for every 5 seconds. Grind untill the desired texture of the chammanthi.

Serve with rice/kanji.

Chammathi for cherupayar kanji and matta rice

Thank you.

CHERUPAYAR AND RICE KANJI /GREEN GRAM AND RICE GRUEL

 Cherupayar Kanji is a healthly food from kerala. This is the most gruel among the middle class especially the working lot. Green Gram Gruel loads them with sufficient energy needed to carry out their daily working chores. The best part of cherupayar kanji is that it is easily digestible. It is also serves as the best soothing food especially when you are sick. The kanji provides sufficient protein and energy and essential for your body and by the time you fully recover your body will not show any sign of ill health or weakness. I love green gran gruel for lunch too and i accompany it with a spicy coconut chammanthy which nis my favorite for all occasions.  I am sure you will try out the dish and do not forget to send me feedback.

Cherupayar Kanji is a blessing for working peoples who arrive late and they are concerned for their family about what to prepare.   Cherupayar Kanji is wholesome and healthy rich vital nutrients required for body. You can reduce the spiciness in the kanji, you should check the watery consistency and do accordingly. some prefer a mild water consistency.  You can explore a well detailed Cherupayar Kanji recipe here that can be prepared at home. 

INGREDIENTS:-

•  Cup Cherupayar (Green Gram)
•  1 Cup Rice
• 3 Teaspoon Fenugreek seeds
• 1 Teaspoon Cumin Seeds
• 1 no. coconut (Medium size)
• 4-5 nos Red Chilli
• 5 Nos Shallots ( Cleaned and cut preferably vertically)
• 2 Teaspoon Ghee (optional)
• As required Salt

INSTRUCTIONS:-

1. Soak cherupayar for about 15 minutes
2. Soak rice and fenugreek seeds also for about 15 minutes.
3. Grate coconut and keep it separately.
4. Transfer soaked cherupayar, rice and fenugreek seeds into a pressure cooker or cooking vessel. Add about 4-5 cups of water along with red chillies, shallot pieces and cumin seeds and cook properly in medium flame. 

After some time , open the cover of cooker/ cooking vessel, add grated coconut, Ghee and required quantity of salt and stir well. Cherupayar Kanji is ready. 

                                                                😋😋😋

PARIPPU VADA/DAL VADA AND BLACK TEA

 Parippu vada or Dal vada is a spicy ,crunchy and yummy snacks. A perfect snack for a kerala. It is one of the most favorite dishes of all kerala food lovers. Parippu vada and Black Tea is the famous combination in kerala peoples.

INGREDIENTS:-

Chana Dal or Toor Dal - 1 cup

Ginger - 1 inch pieces

Dry Chillies - 3 nos

Onion - 1 no

Curry Leaves - 1 Sprig

Salt - To Taste

SunFlower Oil - 1 Cup

INSTRUCTIONS:-

1. Soak dal in water for 2 hours and drain it

2. Chop ginger, dry red chillies, Onions and Curry Leaves finely

3. Grind dal to a coarse paste without adding water, Do make sure not grind to a smooth paste.

4. Add chopped ingredients and salt to the grounded dal and mix well.

5. Wet your hands and make 8 equal size balls with the mixture. Make the balls as a round shape by pressing it with your palm.

6. Pour enough oil into a deep bottom pan and heat it. When the oils is hot reduce the flame to medium and deep fry the vada by turning both sides till golden brown colour.

7. Serve parippu vada with Black Tea and a cup of tea.

Notes:-

1. Make sure that the oils is hot enough while frying the parippu vada. Otherwise it will break and spread on the oil.

2. Mix both chana dal and toor dal can also be used,

3. Onion and dry chillies can be replaced by shallots and green chillies.

KUMBALANGA AND CHENA MORU CURRY/ASH GOURD AND ELEPHANT YAM CURD CURRY

KUMBALANGA AND CHENA MORU CURRY😋

Traditional Kerala Sadya style Moru Curry. Moru Curry is a common dish in every malayalee house hold. Varieties of moru curries are prepared in kerala, to name kumbalanga moru curry, chena moru curry, chembu moru curry, chakkakuru manga moru curry, and mambazha pulissery and kalan etc..

Well, talking about this recipe, this is one of my favourite that I tend to make often at home., Every time i eat this, This is a simple and tasty curry. This curry can be make quickly and easily. 

• Preparation Time :- 10 Minutes
• Cooking Time :- 15 Minutes
• Serves :- 4 

INGREDIENTS:-

• Ash gourd/ Kumbalanga : 1 and half cups( cut small pieces)
• Elephant Yam/ chena: 1 cup (cut small pieces)
• Turmeric Powder : 1/2 Teaspoon
• Red Chilly Powder: 1/4 Teaspoon
• Green Chilly : 4nos( slit length wise)
• Salt to Taste

GRIND TO PASTE

• Curd/Yogurt : 1 and half cups
• Coconut Grated : 1/2 cup
• Cumin seeds : 1/2 Teaspoon
• Garlic : 4 cloves
• Ginger : small Pieces 
• Curry Leaves :- 1 sprig
• Pepper : 2 Teaspoon

FOR TEMPERING

• Coconut Oil : 2 Table Spoon
• Mustard Seeds: 1/2 Teaspoon
• Dry Red Chillies: 3 (torn in to pieces)
• Fenugreek Seeds/ Methi: 1/2 Teaspoon
• Curry Leaves : 1 sprig

HOW TO MAKE KUMBALANGA AND CHENA MORU CURRY:-

1. Grind all ingredients except yogurt listed above" Grind to Paste" into a fine paste. Beat curd with a pinch of salt and mix it with the grounded coconut paste. keep it aside.

2. Peel and dice the Kumbalanga and chena in to small pieces. Cook kumbalanga and chena with 3/4 cups of water, turmeric powder, chilly powder and salt .

3. Once the kumbalanga and chena is cooked well add the coconut and curd paste to this and keep it in low flame. Bring the curry - just to a boil and immediately turn off the stove. 

4. For seasoning, heat coconut oil in a pan over medium flame, add the mustard seeds, once they start spluttering, add fenugreek seeds , add red chillies and curry leaves. Turn off the flame. Keep it for 1 minute and then pour to the curry. Immediatley cover with a lid, so that all the aroma stays in the curry.

 5. Tasty kumbalanga and chena moru curry is ready. Serve with rice and enjoy.

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