Ulli Theeyal | Kerala Style Shallot Curry

Ingredients:

Shallot - 20 nos.

Curry leaves - few

Mustard seed - 1/4 teaspoon

Tamarind - 1 big gooseberry size or thick extract of 1/2 cup.

Oil - 1 tablespoon

Salt to taste

To Dry Roast and Grind.

Coconut - 1 cup

Coriander powder - 4 teaspoon

Red chilly powder - 2 teaspoon

Pepper - 1/2 teaspoon

Jeera - 1 teaspoon

Fenugreek - 10 nos.

Method:

• Heat a pan and dry roast all the ingredients given under "To Dry Roast and Grind"

• While roasting first add dry coconut and roast until it turns light golden, then add other ingredients and roast it until the nice aroma comes.
• Once it attains room temperature grind it to smooth paste and keep it aside.

• Peel the skin of Shallots, if it is larger in size cut it to 2 or 3 length wise.
• Heat a pan with a 1 tablespoon oil and season it with mustard and curry leaves.
• Add the shallots and saute until it turns light golden brown.
• Add tamarind extract and allow to boil for couple of minutes.
• Add salt as required.

• Add the grinded masala, mix well and cook in slow flame until the oil oozes out.
• Once the nice aroma comes switch off and serve it.

Aval Nanachathu | Sweetened Rice Flakes

It's one of the healthy and yummy recipe of Kerala Cuisine. This recipe serves as a best after school snack for your kids and it requires just 5 to 10 minutes of preparation time.
I have used beaten red rice flakes, you can substitute it with white rice flakes too, however the red one is rich in Iron content.
Also you can substitute sugar instead of Jaggery.
I like to add more milk and have it like... how we have cornflakes :), if you too prefer that way go ahead and add one more cup of milk to this recipe.

Ingredients:

Aval / Poha / Beaten Rice flakes (Red or White) - 1 Cup
Jaggery - 1/2 Cup
Fresh Grated coconut - 1/2 cup
Milk - Approximately 2 cups / To mix the Aval
Cardamon - 2 pinch
Banana - 1 no (Sliced)


Method:

Wash the Aval and drain the water completely.

Mix the Aval with Jaggery, Cardamom, Grated coconut and milk
Allow to get the aval soaked in milk for 5 to 10 minutes.

Now the Sweet Rice Flake is Ready. Serve it with Banana slices.

Ragi / Kezhvaragu Puttu

  

          My Paternal grandparents lived in a village in between Cutralam and Elanji border, where their food culture has the influnce of some Kerala dishes....So we use to make Parotta, idiyappam, puttu at home often...Puttu we make it with White rice, Red rice and Ragi...

Puttu made by ragi along with powdered jaggery, a banana and gratted coconut tastes yummy, also the cardamon and Ragi flavour fills our home completely...

Even though we get all the flours now in shops, i love to prepare it at home...Yes, i bought the Ragi, washed it and sundried also again slightly roasted, once cooled gave it in mill for grinding...Now i can call it home made Ragi flour...Yeah!!!

Ingredients:

Ragi Flour - 1 Cup
Grated Coconut as required.
Cardamon Powder - 1/4 tsp
Water approximately  - 1/4 Cup
Salt to taste

Method:

In a Pan add the Flour, salt and Cardamon Powder.
Heat the Water and add it to the flour bowl little by little.
Consistency should be , when you take a handful of rice and press, it should hold its shape, but when you leave it should crumble.
Take a Puttu mould and add a handful of Rice and 1 tbsp coconut like wise repeat the process till the mould gets filled.
Fill the Puttu pot with Water or if you use cooker mould fill cooker with 2 cup of water.
Fix the Puttu Mould and Steam it.
Allow to cook in slow flame until the steam escapes from top of the Puttu Mould and the aroma comes.
Switch off and open the puttu mould lid.
Gently push the puttu from the back hole in mould with a lengthy steel stick or using back of ladle

Serve it with Sugar or Jagerry and Bananna

Or you can have it with Spicy kadala curry or with any Non Veg Gravies.

Sending this recipe for Come, Join us for Breakfast Event.