PINK PAL PAYASAM/PRESSURE COOKER PAL PAYASAM

Iam restarting my blog after a long gap☺☺.So i thought of presenting something sweet.This is one of the easiest payasam with only three ingrediants.

Ingredients:
Milk-4 cup
Sugar-1 cup
Rice(brown broken rice)-A handfull.

Method:
Wash the rice well.Drain the water completely and set the rice aside

In a pressure cooker add washed rice,milk and sugar.

Boil the milk on high flame.when it starts simmering reduce the flame to very low and close the lide of the cooker.

let it cook for 3 whistle .Now switch off the flame and wait for one houre,

After one hour open the lid of the cooker and stair well.Now close the cooker and cook in very low flame for other 2 whistle.Now switch off the flame and wait for 1 hour.

after one hour open the lid now the yummy pink payasam is ready to serve.

Potato & Carrot Thoran

Ingredients:

Potato-1 large (cut into small cubes)

Carrot-1 (cut into small cubes)

Onion -1 nos.

Fresh grated coconut-1/4 cup

Green chillies-3 (cut it into length wise)

Salt-to taste

Oil -1 tsp

Turmeric Powder -1/2 tsp

Mustard Seeds-1/2 tsp

Curry Leaves-few

Method:
1.Cook potato,carrot,onion,chillies,salt and turmeric powder togther by adding 1/2 cup of water.
2.Cook untile done.When all the water is evaporated add coconut and curry leaves and stair for 5 minutes and remove from fire.
3.Take a pan and splutter mustard seeds and add to cooked potoato and carrot.

Pal Payasam/Rice Kheer

Ingredients:

1/2 cup basmati rice
2 cup  milk
3/4 cup sugar

1/4 cup Condensed Milk

2 tbl spn raisins
2 tbl spn cashews

5 tsp gee

4 Cloves

1/4 tea spn cardamom powder

Method:
1.Cook rice in enough water till it is done.Rice should be well cooked.
2.Add sugar and cook till it is all melted.
3.Now add milk and  bring it to boil.
4.When the payasam is ready add Condensed milk,cardamom powder and Cloves.Let it boil for 10 minutes.

5.Switch off the heat.
6.Now fry cashews and raisins in gee and add to the Payasam.
Serve hot or cold.

Koottu Curry

Ingredients:-Black Chickpeas cooked- 1 cup
Raw Plantain diced – 1 big
Yam/Suran diced – 1/2 cup

Carrots- 1/2 of one

Pumpkin -1/4 cup

Cucumber -1/4 cup

Turmeric Powder – 1/2 tsp

Corindar powder -1 tsp

Pepper powder -1-2 tsp

Grated Coconut – 1 cup
Whole Red Chillies – 5
Mustard Seeds – 1 tsp

Urad Dal- 1/2 tsp
Thinly Sliced Coconut – 2 tsp

Small onion -1/4 cup
Curry Leaves – 1 sprig

Coconut Oil – as needed
salt – to taste

Method:-
1.Dry roast some urad dal,pepper powder,red chillies,corindar powder,turmeric powder.Roast untile a good smell cames out.Grind this by adding 1/4 cup of coconut to it to a fine paste.
2..Cook all the vegetables adding turmeric powder,red chilly powder,salt and enough water until soft and tender.
3.Add cooked chickpeas into it and mix them together.
4.Add the coconut paste to it and mix well and cook untile all the water is dried up.also add salt to taste.
5.Now remove from fire.
6.Heat oil in a pan and pop the mustard seeds.Throw in dal,coconut slices,Small onion and leaf over grated coconut and curry leaves into it and fry it till brown.Add the seasoning to the curry.Mix well and serve hot with rice.

Pottukadalai Chutney

Ingrediants:

1/2 cup Fresh grated coconut

1/4 cup Split roasted gram/pottukadalai

2 nos Green chili (small)

Salt to taste

1 tsp Oil

1/2 tsp Mustard seeds

4 Dry red chili

Few curry leaves  

 

1.Grind grated coconut, split roasted gram and green chili with salt and little water to thick paste.
2.Transfer it to a bowl and adjust the thickness by adding water.
3.Heat oil in a pan and splutter mustard, dry red chili and curry leaves.
4.Add this tempering to the chutney and mix.
Serve with dosa or idiles.

Mutton with vegetables

Ingredients:

1 kg Mutton

1 Potatoes

2 Onion

1 Tomato

1 tsp garlic paste

1 tsp ginger paste

1 Bell pepper

1 Carrot

3 green chilli

Few Cilantro

Salt to taste

                           

Masala:

Mutton masala-1tsp

Corindar powder -1tsp

Chilli powder-1/2tsp

Turmeric powder -1/2tsp

Black Pepper-1tsp

1.Wash all the vegetables clean and mutton.

2.Chop all the vegetables.

3.Keep the pressure cooker on heat and add 2 tbsp of any oil .When the oil get heated up put ginger and garlic paste.

4.After ten seconds add all the vegetables and mutton add salt and other masalas except mutton masala and stir well.

5.Close the cover of the cooker and let 5 whistles go or more untile the mutton is cooked.Turn off the heat.

6.When you open the cooker add mutton masala and chk the salt and garnish with cilantro.

You can eat with rice, chapati (Indian flat bread), bread.

Prawns Roast

Ingredients

Prawns – 1/2 kg

Turmeric powder – 3/4 tsp
Kashmiri chilly powder – 1 tsp
Garam masala – 1/4 tsp
Salt – to taste
Coconut oil – 2 1/2 tbsp
Tomatoes – 2 chopped
Onion – 2 sliced
Ginger-garlic paste – 1 tsp
Green chillies – 2 slit
Curry leaves – 2 sprigs

Method:
1.Marinate the Prawns by adding some Turmeric powder,chilly powder and salt.
2.Place a non stick pan and pour some oil and fry the prawns and set aside.
3.Now place another cooking pan on the stove and pour some oil and fry onions, green chillies and curry leaves till the onions turn light brown.

4.Add ginger-garlic paste and fry till its raw smell goes.
5.Add the tomatoes and fry till oil separates. Now add all the spice powders and fry till the aroma comes out. Add the cooked prawn and wait for 3-4 minutes.
Shrimp Roast is ready!!!!!!!!!!

Pazham nirachathu / Stuffed Banana

Ingrediants:

Bananas 2

All purpose flour - 3 tsp

For the filling:
Cardamom 2nos.
Sugar 2 tsp
Grated coconut -1/4 cup
Ghee, oil

Method :
For the filling :
1.Heat a spoon Ghee in a nonstick pan .
2.Fry the nuts and dry grapes in it till it becomes balloon like. Take it and keep aside .
3.Now add coconut,Cardamom,Sugar and mix all together for 5 minuts. Filling is ready.
4.Split the banana vertically from the middle,be carefull when cutting the bananas..Fill them with the coconut mixture.Make a thick batter with flour, salt and water. Cover the upper stuffed part of bananas with this batter.Fry them in hot gee, until done.

Kovakka / Ivy Gourd Thoran

Ingredients:

Kovakkai/Ivy Gourd – 1/4 kg

Onion (Medium size) – 1 no

Grated coconut -4 spoons

Red chilli powder – 1/2 tsp

Turmeric powder -1/4 tsp

Salt – to taste

Oil – for fry

1.Clean and cut the Ivy guard(Kovakkai) in to legth wise.

2.Mix the Kovakkai with Onion,Turmeric powder, Red chili powder and Salt.

3.Heat Oil in a pan.Add Mustard Seeds.When popped, reduce flame and add the Kovakkai.Cover the pan with a lid.

4.Once in a while open the lid and fry it to make sure that Kovakkai and  other ingredients is not burnt.

5.When the kovakkai is half cooked mix the coconut.

6.Do this till the Kovakkai is cooked.

Shrimp Fry (Chemmeen varuthathu)

Ingredients:

Shrimp - 1/2 kg

Red chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt
Oil- 2-3 tbsp

Method:

1.Clean the shrimp.

2.Make a paste of red chilli powder, pepper powder, turmeric powder, salt with some water.

3.Marinate the shrimp with the above paste.Keep aside for 1 hour.
4.Heat the pan...Pour oil..Put the shrimp...Throw in some curry leaves. covering the pan with its lid.Turn each shrimp so that it will be evenly cooked.Fry untile golden brown.

Meen (Ayala) Pollichathu / Fish steamed in Banana leaves

Meen pollichathu is done with karemeen always.As its difficult to get karemeen here in u.a.e i adjusted with ayala,he he he he ......

Ingredients:

Fish (ayala) -2
Salt to taste
1 tsp chilly powder
1/4'th tsp turmeric powder
1 tsp Lime juice
1/4 tsp pepper powder

Tomato - 1 large chopped fine
Shallots - 10 sliced fine
Ginger garlic paste - 1 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves
Oil - 5 tbsp
Salt - to taste
Banana Leaf

Method:
1.Clean the fish and make gashes on both the sides and apply the marination masala and leave it aside for 30 minutes or more.
2.Heat 3 tbsp of oil in a large non stick pan and shallow fry the fish for few minutes -Dont over cook the fish.Keep the fish aside
3.In the same oil add the ginger garlic paste and chopped shallot and saute until the shallots are soft.
4.Add the chilly powder and turmeric powder and saute well.
5.Add in chopped tomatoes and curry leaves and cook until oil starts separating.
6.Add salt to taste to the masala.
7.Lay the banana leaf flat and place some masala on the center, spread it out around the same size and shape as the fish.
8.Lay the fish on the masala and spread the remaining masala on top of the fish .
9.Do the same process with other fish too.
10.Wrap the fish with the banana leaf and tie with thried.
11.In a non stick pan pour 2 tsp of oil and place the wrapped fish into the pan and cover and cook on medium flame for 10 - 15 minutes turning it over in between .

Ela Ada

Ela Ada is one of my hubbies favourite evening snack,so when ever i get some banana leafs i make some ela ada for my hubby.It is a traditional kerala dish.The Banana leaf imparts a aromic flavor to the ada.


Ingredients
1 cup Rice flour
Salt, as required
1 1/2 cup water
3/4 cup grated coconut
1/4 - 1/2 cup Jaggery, powdered
1/2 tsp cardamom powder
1 tsp ghee
Banana leaves

1.Boil the water with salt.

2.Add rice flour to the boiling water and switch off the stove. Cover it and keep aside for 2 mins. Open the lid and knead the dough until smooth.

3.In a pan, heat little water and add jaggery to it.

4.When it is melted add coconut and mix with jaggery and cardamom powder and blend well and keep it aside.
6.Place one ball of rice dough on a piece of banana leaf.
7.Spread the dough with your wet fingers.You can dip your hand in water if the dough is sticky.

8.Keep the coconut filling on one side and fold over.
9.Make similar wraps with the remaining dough and filling. Steam the wraps for 10-15 minutes.

Parippum Pacha Kayayum

Ingredients:
Lentil red split - 1/2 cup
Plantain/pacha kaya -1 big chopped
Termeric powder -1/4 tsp
Green chilly -4-5 or more
Onion -1 sliced
Grated coconut-1/2 cup
Cumin seeds-1/2 tsp
Coconut Oil -1-2 tsp
Mustard seed-1tsp
Dry red chillies-4-5 nos
Curry leaves -few

Method:
1.Cook the lentil,plaintain,oninon and green chillies with water and turmeric powder.Cook untile lentiles and plaintaines are cooked.
2.Now grind the coconut and cumin seeds to a fine paste.
3.Add this paste to cooked lentil along with little water and salt.Allow to boil.
When it starts to boil,turn off the stove.
4.Now place a pan on the stove,poure some oil add mustard seed and wait for some seconds.When it poop ups add curry leaves and dry chillies and pour this to curry.

Ulli Thoran (Onion stir fry)

Ingredients:
Onion - 3big
Turmeric Powder - 1/4 tsp
Green chillies -2-3
Grated coconut - 1/4 cup
Mustard seeds - 1/4tbsp
Curry leaves - few
Oil - 2tbsp

Method:
1.Slice the onion.
2.Now take a bowel and put the sliced onion,green chillies,grated coconut,curry leaves,Turmeric Powder and 1tsp of oil.
3.Now mix all together with your hand.
4..In a pan put oil and splutter the mustard seeds.Now add the oninon mix and mix well.Now cover and cook in low flame.
Serve with rice.

Uruli Appam

Uruli is an open-mouthed shallow circular vessel made out of bell metal. It is available in all sizes from a diameter of a few inches to even 10-12 feet!Uruli has may important value in hindus life....It is one of an item in vishu kanni.And on the occation of house warming uruli is used for pallu kachal(boilling milk)...Uruli Kamuthal at the famous Mannarsala Naagaraaja Temple ensures child birth to long awaited couples, and after the blessed event, the parents come to the temple with their child, for the blessing of the Nagaraja.Now days urulis are popular for decorative purposes used as water carrier with floating flowers.And food cooked in uruli is great,delisious,yummy......I have no words....My hubby always ask me to prepare naadan chicken,mutton curry in uruli.....There again lots more to say about uruli......

Ingredients:
1 cup rice (raw)
1\4 cup grated coconut
1\4 cup cooked rice
3-4 shellots chopped
salt to taste
oil for roasting

Method:
1. Wash and soak the rice for 3 - 4 hours.
2. Then grind it along with the coconut and cooked rice to a fine paste.
3. Add salt,shellots and water to make a thin batter.Also some grated coconut.
4. Grease the Uruli and heat it.

5. Spread the batter,the center portion should be thicker.
6. Roast on one both side.
7. Serve with chutney, a stew or any non veg dish

Vellarikka / Yellow Cucumber Moru Curry / Buttermilk Curry

Ingredients:
Vellarikka / cucumber - 1 (Cut it into small cubes)
Curd  - 3/4 cup
Shallots - 4 to 5
Tomato - 1
Green chilly - 6 to 8
Fenugreek seeds - 1/4 tsp
Mustard seeds - 3/4 tsp
Turmeric pdr 1/2 Tsp
Cumin seeds 1/4 Tsp
Curry leaves - 1 stem
2 dried red chillies
Coconut grated - 3/4 cup
Water
Salt
Oil

Method:
1.Cook the cucumber in 1 cup of water with turmeric,Shallots,green chillies,tomato and salt.
2.Meanwhile grind the coconut by adding cumin seeds and curd to a fine paste and keep it aside.
3.Add this paste to the cooked cucumbers and mix well and cook for 5 minutes or till the gravy becames thick.And remove from fire.
4.Heat the coconut oil in a pan and temper the mustard seeds, red chillies, curry leaves and fenugreek seeds.
5.Pour immediately over the cooked curry.
Serve with rice.

Uzhunnu Vada

Ingredients:-
Urad dal soaked in water for 2 hours – 2 cups
Finely chopped onion – 1
Green chillies – 3
Chopped Ginger – 1 tsp
Chopped curry leaves – 2 tsp
Crushed pepper – 1 tsp (optional)
Baking Soda – 1/4 tsp
Salt – to taste
Oil – for frying

Method:-
1.Grind urad dal and salt together adding very little water,into a coarse paste.It would be better not adding water at all.just add necessary water little by little.
2.Now add onion,ginger,curry leaves,pepper and baking soda into the ground paste and mix them together.And keep it aside foe 10-15 minutes.
3.Pat your hands with water and make a ball with the paste.Flatten it and make a hole in the center like a doughnut.
4.Drop the vadas into hot oil and deep fry till golden brown in color.Serve with chutney or Sambar.

Kuttanadan Fish fry

Ingrediants:
4 Piece of fish of your choice
1/2 tsp garlic ( adjust as per your taste)
1/2 inch piece of ginger
1 1/4 tsp Pepper crushed
1/2 tsp chilli powder
1 tsp lime juice
7-8  Curry leaves
Salt to taste
Coconut oil for frying

Directions:
1.Take a bowel and mix all the ingrediants execpt curry leaves and oil to a fine paste.And marinate this with fish and keep it aside for 1-2 houres.
2.Place a pan and pour the oil and add curry leaves and wait for 15 seconds,now layer the fish piece and fry both the sides till done.
3.Remove from the fire and drain in a paper towels.

Spiced buttermilk / Sambaram / Morum Vellam

Ingredients:
Curd 1 cup
Water 1 to 2 cup
Curry leaves 5-6
Ginger small piece, thinly sliced
Chilly 2-3 med
Salt to taste

Directions:
1.In a blender, crush the green chillies and ginger.
2.Now add the curd and water to a blender and pulse only one or two times.
3.Add this to a serving dish and tear some curry leaves and add salt to taste. Stir well and serve as soon as made..
Note:You can crush the curry leaves also for more flavour.

Muringa Ela Parippu Curry / Lentils with Drumstick leaves

Ingredients:
Lentil red split -1/2 cup
Drumstick leaves -3/4 cup
Turmeric powder -¼ tsp
Green Chilly - 4-5 or more
Onion -1 sliced
Grated coconut -1/2 cup
Cumin seeds -1/2 tsp
Coconut Oil- 1tbsp
Mustard seed -1tsp
Dry red chillies -4-5 nos
Curry leaves-a few

Method:
1.Remove the drumstick leaves from the stem.And keep in plenty of water and keep aside.
2.Cook Lentil,oninon and green chillies with Water and turmeric powder in a pressure cooker for 2 whistle.Now open the lid and add the drumstick leaves and pressure cook for 1 whistle.
3.Grind the coconut and Cumin seeds to a fine paste.
4.Add this paste to the cooked Lentil along with little water and salt.
Allow to boil.
5.When it starts to boil, turn off the stove.
6.Now place a pan on the stove, poure some oil add mustard seed and wait for some seconds.When it poop ups add curry leaves and dry chillies and pour this to curry.