Cabbage Vazhattiyathu

Ingredients:

• Cabbage 4 cup( chopped )
• Green chilly 3 to 4
• Turmeric pdr 1/4 tsp
• Pepper pdr 1/4 tsp
• Asafoetida pdr 1 pinch
• Mustard
• Cumin
• Salt
• Oil

Heat oil in a pan and add mustard and cumin seeds. When it starts spluttering, add chilly, asafoetida pdr, cabbage, turmeric pdr, pep pdr, and salt. Mix well and cook it in low flame.

View blog reactions

Nithyavazhuthana Stir Fry

Ingredients:

• Nithyavazhuthananga 1/2 kg
• Coconut flakes 1/4 cup
• Onion 1 big
• Chilly 5 to 6
• Curry leaves
• Turmeric pdr 1/4 tsp
• Pepper pdr 1/2 to 1 tsp
• Garam masala 1/2 tsp
• Mustard seeds
• Salt
• Water
• Oil

Clean and wash the vazhuthananga. Remove the white part and chop the green part of it length wise. Cook it with salt, chilly, sliced onion, coconut flakes and little water. Remove from fire. Heat oil in a pan and add mustard. When it splutters, add turmeric pdr, garam masala and cooked vegetable. Saute well in high flame. When it becomes dry, reduce the heat and add pepper pdr. Mix well and remove from heat.

View blog reactions

Vattal Mulaku Chammanthi

Ingredients:

• Dry chilly 6 t0 8 (fried)
• Shallots 2 to 3
• Salt
• Oil

Fry the dry chilly well. Grind together chilly, shallots and salt. Add rqd amount of oil into this and mix well.

View blog reactions

Bachelor's chutney

Ingredients:

• Shallots 3 to 4 big (chopped)
• Chilly pdr 1 to 2 tsp
• Vinegar 1 tbsp
• Oil as rqd
• Salt as rqd

Clean and chop the shallots well. Add chilly pdr, salt, vinegar and oil into shallot and mix well.

View blog reactions

Vazhachundum(banana flower) Parippum

Ingredients:

• Vazhachundu 2(banana flower)
• Dal 1 cup
• Coconut 1 to 1 1/4 cup
• Shallots 2 to3
• Green chilly 4 to 5
• Turmeric pdr 1/4 tsp
• Mustard
• Curry leaves
• Water
• Salt
• Oil

Soak the dal for 15 mins. Clean and cook it with little salt. Keep it aside. Clean the vazhachundu and remove the outer layers and chop the inner white portion well. Grind together coconut, shallots, chilly and turmeric pdr. Heat oil in a pan and add mustard, sliced shallots,coconut and curry leaves. Add chopped vazhachundu and salt and mix well. Cook it well and add the cooked dal into this and mix well.

View blog reactions

Cheera Thandu(spinach stem) Roast

Ingredients:

• Cheera thandu 2 cup
• Onin 1 med
• Garlic 3 pods chopped
• Ginger small piece chopped
• Chilly pdr 2 tsp
• Turmeric pdr 1/4 tsp
• Garam masala 1/4 tsp
• Tomato sauce 1/2 tsp
• Mustard
• Vinegar 1/2 tsp
• Sugar 1 pinch
• Salt
• Oil

Wash, clean and cut spinach stem into med pieces. Marinate it with chilly pdr, turmeric pdr, garam masala and little salt for 15 to 20 mins. Heat oil in a pan and add mustard. Add onion, garlic, ginger and salt. Saute till it turns brown. Add spinach stem and cook well. Reduce the heat and add tomato sauce, vinegar and sugar into it. Mix well and remove it from heat.

View blog reactions

Kappa Kothipuzhungiyathu

Ingredients:

• Tapioca 1 kg
• Coconut 1/2 grated
• Chilly 4 to 5
• Garlic 3
• Turmeric pdr 1/4 tsp
• Curry leaves

Peel the skin of the tapioca and cut it into small pieces. Boil water in a deep vessel. Cook the tapioca in boiling water. Add salt when it turns tender and remove from fire. Drain off the water and keep it aside. Grind together coconut, chilly, garlic and turmeric pdr. Add this grounded mixture and curry leaves into the tapioca. Cover the lid and cook it for few minutes. Remove from fire and mix well.
Tips: Do not boil after adding salt as it will tend to become hard.

View blog reactions

Kadachakka Curry

Ingredients:

• Kadachakka 1
• Onion 1 med
• Garlic 2 to 3 pod
• Green chilly 5 to 8
• Corriander pdr 2 to 3 tbsp
• Turmeric pdr 1/2 tsp
• Garam masala 1/2 tsp
• Coconut flakes 1/4 cup
• Coconut milk 1 cup thick
• Curry leaves
• Mustard
• Water
• Salt
• Oil

Clean and cut the kadachakka into medium (square) pieces. Cook it with coconut flakes, garlic, onion, green chilly, salt and water. Keep it aside. Add little water into corriander pdr, turmeric pdr and garam masala and make it into a thick paste. Heat oil in a kadai and add the paste. Saute well till oil starts separating. Add this roasted mix into the cooked kadachakka and mix well. Allow it to boil. Reduce the heat and add thick coconut milk into it. Mix well and season it with curry leaves, mustard and shallots.

View blog reactions

Pavakka Chammanthi

Ingredients:

• Ripe bittergourd 1 big chopped
• Onion 1 med chopped
• Dry chilly 5 to 6 crushed
• Tamarind juice 2 to 3 tbsp
• Curry leaves
• Water
• Salt
• Oil

Cut,clean and chop the bittergourd. Mix together finely chopped onion, crushed dry chilly, salt, curry leaves and bittergourd. Add little amount of water and cook it well. Add tamarind juice into it and allow it to boil for few minutes. Reduce the heat and add oil into it. Mix well and remove from fire.

View blog reactions

Thenga Chammanthi

Ingredients:

• Coconut 1 to 1 1/2 cup( grated )
• Dry chilly 6 to7 fried
• Shallots 2 to 3
• Tamarind small ball size
• Ginger small piece
• Salt

Fry the dry chillies in oil. Grind the fried dry chillies first and then add the rest of the ingredients and continue grinding.

The snap from this post is one of my final entry to the Magnificent Click Contest 2009.

View blog reactions

Carrot Pachadi

Ingredients:

• Carrot 3 num (grated)
• Green chilly 5 to 10
• Curd 1/2 to 1 cup
• Mustard seeds
• Curry leaves
• Dry chilly
• Water
• Salt
• Oil

Wash and peel off the carrot skin. Grate it well. Cook it with little water, chopped chilly and salt. Keep it aside. After cooling down, add curd into it and mix well. Season it with mustard, curry leaves, shallots and dry chilly.

View blog reactions

Mango juice

Ingredients:

• Mango 4 to 5
• Sugar as rqd
• Water as rqd

Peel the skin and cut the mango into medium pieces. Add rqd amount of sugar and blend well. Make it into a thick pulp. Do not add water. Transfer this pulp into a air tight container and keep it in freezer. For preparing juice, mix this pulp with adequate amount of water and serve.

View blog reactions

Me, Myself and I

Hi, it's me, Tina. A full time daughter, sister, wife and mother, I hail from Kanjirapally, a beautiful town in Kottayam district of the 'God's Own Country'. I'm currently put up in Pune with my sweet hubby and a lovely daughter.

I have always had a fascination to collect recipes from magazines and I still have loads of volumes filed away. I have moved on to collect cook books lately. I like watching cookery shows, which inspires me to try new recipes. The recipes that I have posted here are mostly from my family members, my dear friends and from various cook books and magazines. Being a Keralite, most of my posts are based on recipes from the state. My love for baking started only after marriage and it's credit goes to my hubby and my family members who supports and guides me in making everything better and perfect.

Mine was a late entry into the world of cooking and started only after my college days. But, I was fortunate enough to have extremely wonderful cooks in my mom, grandma, aunt and my uncle. I still clear much of my doubts from my mom. I have to specially mention that my brother too is well endowed with this talent, so much so that he can even measure the amount of salt in a dish by the smell of it. Also, we are bit of a spicy food loving lot and this will reflect in our recipes too.

My little space, kaipunyam, was born in the third month of 2008. It was my hubby who introduced me to the blogosphere and it's been part of my life ever since. I go through a lot of blogs and get inspired by great presentations, recipes and photos. We used a Sony point and shoot for our photos until we bought our Nikon D90. The photos in the blog are taken by both my hubby and me. 

Apart from cooking and blogging, I like dancing, spending time with family and friends and love chatting with my friends.

In case, you have any queries please feel free to drop in a query at kaipunyam@gmail.com. You are also free to like my Facebook page at https://www.facebook.com/kaipunyam.

Love,

Tina.

Disclaimer:

I am a firm believer that most of the recipes have more than one method of preparation and that it may vary from region to region and based on traditions as well. So, in case some of the recipes do not match completely the way you expected it to be, I can only give the assurance that it was tried and tested personally at least once before posting it.

I love having my recipes, posts and photos all over the internet but hate it when people use it without my permission. I have seen many websites and even magazines plagiarizing my contents and photos as theirs in many occasions. Please ask me and I will give permission to use it. It just takes a few seconds to ask..!!

View blog reactions