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.

                                                            *******😋😋😋😋😋********

EGG RICE RECIPE

 Egg Rice is a simple and tasty recipe.. often cooked with leftover rice, it is very different from the other recipes. It is a easy recipe to follow and can be enjoyed with some pickle, yogurt, pappadom, chicken and beef curry.

INGREDIENTS

1. Jeerakasala rice - 1.5 cup( cook rice add salt and water. Set aside to cool)

2. Olive oil - 2-3 tablespoon

3. onion - 1 (thinly slices)

4. Green chilly -2 (thinly choppped)

5. Curry Leaves - 6-8

6. Egg - 5

7. Red chilly powder - 1 pinch

8. Pepper  powder - 2 teaspoon

9. Salt to Taste

METHOD

Heat 2 Tablespoon  oilve oil over medium heat. Add sliced onions and fry until golden colour. Add Green chilly and curry leaves. Saute for a minute. 

Heat another pan and pore 1 tablespoon olive oil and break 5 eggs.

Scramble it adding a pinch of chilly powder, salt and pepper powder. When the egg is almost done.

Saute  for a minute, add cooked rice and stir fry everything for 1 minute Taste check for salt. 

switch off stove. Serve with Chicken curry and Pickles and Tomato sauce.

OATS AND CARROT, BEETROOT PUTTU/ WEIGHT LOSS RECEIPE

 OATS AND CARROT,BEETROOT PUTTU/ WEIGHT LOSS FOOD

Puttu is a traditional south Indian food. Usually made with Rice flour and Wheat Flour. This oats puttu is a healthiest version of the conventional puttu. Layered with coconut, and carrot and beetroot, this breakfast recipe is bliss for every puttu lover. 

INGREDIENTS

• 2 cups of oats
• 1 cup of grated carrot
• 1 cup of grated beetroot
• 1/2 cup of grated coconut
• salt to taste
• 1/4 cup of water

METHOD

• In a large bowl , add oats, salt, sprinkle 1/4 cup water little by little and start mixing. ( The oats should be wet with powder consistency and should not change into dough).

• Pulse the wet flour in a mixer or grinder so that there are no lumps.
• Transfer the powder oats again into the bowl. Add grated carrot and beetroot to it and combine well. 

• Boil water in a steamer. Add a tablespoon grated coconut in to the puttu maker over it add 3 tablespoons of oats flour followed by grated coconut. Repear this layers until the top of puttu maker. 

• steam for 5 minutes on a low flame. serve with Banana or Kadala curry and Chicken curry,

 KERALA PRAWN FRY RECIPE

     Now off to the Recipe. Almost loves all Sea Food dishes. But this is absolute favourite one. I have to share one more important thing with you all, can you guys believe that this is my first attempt of making a Prawn Dish.  Actually speaking  I have never ever touched prawns. I was a bit scared when i thought of cleaning it, but it is so  very easy  to clean a prawns.

     Now a days you can find prawns which are cleaned and frozen right for you in the market, you can use too. Let's talk something about this recipe. There is nothing more to say than it is spicy, tangy,  juicy and of course yummy. I hope you will love this is as much me did and tell me how it turned out for you. 

     First you have marinate the cleaned prawns with some of the spices and shallow fried or deep fried. It is simple and easy way to serve .

INGREDIENTS:-

• Prawns Cleaned - 250gm
• Ginger and Garlic Paste - 2-3 Teaspoon
• Kashmiri chilly powder - 1-2 Teaspoon
• Turmeric Powder - 1/4 Teaspoon
• Fennel Powder - 1/4 Teaspoon
• Salt to Taste
• Curry Leaves - 1 Spring
• Oil - For Shallow Fry

PREPARATION METHOD:-

• Marinate Prawns with ginger garlic paste, turmeric powder, chilly powder, fennel powder and salt. Keep in refrigerator for minimum 30 minutes.
• Heat oil in a Kadai. Deep fry 1 spring of curry leaves. Keep it aside. 

• Shallow fry prawns till golden brown Colour. Mix the fried curry leaves with the fried prawns. Serve hot with Rice.