- 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
Pages
Monday, September 29, 2008
Cabbage Vazhattiyathu
Nithyavazhuthana Stir Fry
- 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.
Vattal Mulaku Chammanthi
- 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.
Friday, September 26, 2008
Bachelor's chutney
- Shallots 3 to 4 big (chopped)
- Chilly pdr 1 to 2 tsp
- Vinegar 1 tbsp
- Oil as rqd
- Salt as rqd
Thursday, September 25, 2008
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
Tuesday, September 23, 2008
Cheera Thandu(spinach stem) Roast
- 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
Saturday, September 20, 2008
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.
Wednesday, September 17, 2008
Kadachakka Curry
- 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.
Monday, September 15, 2008
Pavakka Chammanthi
- 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
Tuesday, September 9, 2008
Thenga Chammanthi
- 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.
Sunday, September 7, 2008
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
Tuesday, September 2, 2008
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.
Monday, September 1, 2008
Me, Myself and I
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