Kalan

Ingredients

Yam (Karunai Kizhangu) - 100g
Small raw banana (Nenthra) - 1
Yogurt (curd) - 1/2 Litre
Grated coconut - 1/2 quantity
Pepper powder - 1 tsp
Cumin seeds - 1 tsp
Fenugreek - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli - 2
Green chilli - 3
Mustard Seed - 1 tsp
Curry leaves
Salt to taste
Coconut oil for seasoning

Preparation

Peel off the raw banana and into cubical shape and put into water immediately (This avoids banana turns to black color).
Cut yam into cubical shape.
Then boil these vegetables in a pressure cooker with little salt and turmeric powder.
Grind grated coconut, cumin seed and pepper into fine paste.
Dry roast fenugreek (golden brown with 1/4 tsp of any oil) and make into fine powder.
Smash soar yogurt with salt and turmeric powder and keep aside.
In a pan heat yogurt and mix boiled vegetables. (Don’t boil).
Add ground paste and powdered fenugreek.
Stir continuously.
Remove the gravy from stove.
Heat the oil in another pan.
Add mustard seed, curry leaves and red chillies (break into two halves) and allow it for spluttering.
Now transfer the boiled gravy to this vessel.
Serve hot with steamed rice.

kappa

ingredients

Kappa (Maravall Kizhangu: Tamil, tapioca English) - 1 kg
Green pepper - 2 n
Turmeric powder - 1 / 2 c. tea
Garlic - 5 No.
Mustard seeds - 1 / 4 c. tea
The tamarind water (not to extract. 10 g tamarind dissolved in one cup water)
Curry leaves
Salt to taste

preparation

Take a green chilli and grind to paste.
Loosen the tamarind paste and salt in water and add 1 / 4 c. tsp turmeric powder.
Peel Tapioca (Kappa) and boil them in this mixture (if you want to use soft-kappa stove).
Disseminate cut after firing on a plate and into pieces.
Heat oil in a pan, mustard oil and leave it to misfire.
Now the pieces of kappa and fry 5 minutes.
Garnish with curry leaves.
Serve with fish curry.
remark

You can cook it in water, without any mixture Kappa.

advice

Add pepper to flavor.

How unique this recipe Kappa?

We are cooking in a mixture of chilli, tamarind, turmeric and salt. This mix has overall Kappa Kappa and everything will taste good.

pazham Pori

Kerala style cooking | cooking time 15 minutes
To serve 4 | with tea or coffee, take
Evening snack type

ingredients

2 ripe bananas
Bengal gram flour 1 / 4 cup
Maida (all purpose flour) 1 / 2 cup
Rice flour 2.1 cup
3 c. sugar soup
Turmeric powder a pinch
Salt - a pinch
Oil for frying

preparation

Cut the plantain (length of) cut into thin slices (not too fine) and set aside.
Take the Bengal gram flour, Maida, rice flour, turmeric powder and sugar in abowl of water until the mixture becomes a semi-liquid state.
In a pan take oil for frying.
Dip plantain slice in the mixture (Ensure that the disc gets thick mixture).
Fry until they are (not brown) turns golden brown.
Serve hot with tea.
remark

This can be prepared without the Bengal gram flour. (This is as traditional pazhamPori)

advice

Chili powder can be sprinkled after cooking

Puttu

Kerala style cooking | cooking time 25 minutes
Serve 2 | Take with Kari Kadalie / Mutt Curry
Breakfast

ingredients

Rose Matta Rice / Raw Rice (Risi Pacha) - 1 / 4 kg
Ghee - 1 tablespoon
Grated coconut - 1 / 4 of
Water - for sprinkling
Salt - a pinch

preparation

Soak rice for 2 hours.
Let the water. Dry the wet rice in a cool (not in direct sunlight) and then grind theminto coarse powder.
In a pot, you pour the powder (not burn) for 3 minutes.
Keep cool let the powder.
Sprinkle water (note:. Mixing water, the perfect combination of powder and water yields the correct result).
Season with salt.
In Puttu Kutti (Puttu vessel make readily available in the market), loosely fill the rice and coconut as layers.
Simmer 10 minutes.
Mix ghee (optional).
Serve hot with curry or Mutt Kari Kadalie
remark

Are mixture of jaggery and cardamom (Elachi) you soft Puttu (Not to confuse the salt). No garnish necessary.

advice

Rose Matta rice (Tamilnadu traditional rice available in all branches of the department) can be used for a healthy breakfast.

How Puttu recipe is so unique?

The use of ghee is the unique taste of Puttu

Beet Urad Dosa

Bedding is chopped and ground into a paste before the dough urad dal. Urad dal urad dal dough with flour and rice. Beet pulp processed dosa dosa thinly and cooked until crispy. Serve with beet chutney or dosa with coconut chutney or sambar of your choice.
Power: 10 dosas Urad bed.

Ingredients:

Half-size bed
Urad Dal 1 / 2 cup
1 cup rice flour
2-3 green Chiles
1 tsp cumin tea
Few coriander leaves
Salt to taste
Oil as needed

Preparation:

Soak urad dal in water for about 3 hours.
Urad dal update the fresh water and grind into fine paste adding enough water.
Urad dal to remove the dish, the rice flour and salt.
Mix everything well and keep covered in a dark place for 6 to 8 hours.

Wash and finely chop the cilantro.
Remove peel, wash the ends, and chop the beets.
Remove stems, wash and finely chop green chillies.
Grind chopped beets, peppers and salt in the dough with a grinder.
Stir the paste are fermented dosa with beet soil mixture and set aside.

Heat a flat on medium - high heat.
Pour a ladle full of dosa batter and spread with the back of the turnip pan in a circular motion in thin dosa.
Dosa layer of chopped coriander and cumin.
Pour a few drops of oil around the dosa and fry until golden brown.
Turn the dosa roast on the other hand, for a few seconds and gently remove the dosa heat.
Repeat the same for the remaining batter dosa dosa more sugar.
Also covered the dosa batter store in the refrigerator for a few days if necessary.
Serve with beet chutney or dosa with coconut chutney or sambar of your choice.
Note: Make sure that the dosa is cooked on the other side remains sharper for it thin.

Suggestions: Make sure to provide the consistency of the dough with water to thin dosa dosa.
Variations: You can also layer of finely chopped onion on dosa with coriander. Check out the other dosa recipes here.
Other names: Beets Urad Dosa.

Pickling Cucumber Dosa

It is a very quick dosa batter with pumpkin and snake did not need fermentation. Snake gourd ground into a paste and mixed with rice flour for the dosa batter. The snake gourd dosa batter is then placed on the hot pan and toast crispy dosa place cast. Serve with dosa, snake gourd with a chutney or sambar.
Yield: about June-July cucumber dosa.

Ingredients:

5-6 cm long piece of cucumber
Rice flour 1 / 4 cup
Sooji 1 c. chopped (optional)
Cumin 1 / 4 c. Tea
1-2 green chillies
A few sprigs cilantro
Salt to taste
Oil provided

Preparation:

Remove wash ends, discard the seeds and coarsely chop the snake gourd.
Remove stems, wash and finely chop green chillies.
Wash and finely chop the cilantro.
Grind snake gourd and green chillies to smooth paste adding enough water.

In a bowl, rice flour, stir Sooji (if desired), snake gourd green ground chili paste, cumin, chopped cilantro and salt.
Add enough water to batter a little thinner.

Heat a flat pan over medium heat, a few drops of the oil with the back of a spoon.
When pan is hot, pour a ladle full of snake gourd dosa batter on a plate in a circular motion.
Make sure the dough is thin enough that it makes little holes where batter hits the hot pan.
Try to fill all the holes are larger and about 5 cm in diameter dosa.

Not the dosa spread with the back of the pan.
Fry small - medium heat until the bottom brown begins.
Pour a few drops of oil around the dosa and turn on the other side.

Reduce heat slightly and cook the side about a minute before you from the heat.
Repeat the same with the remaining batter dosa snake gourd.
Serve with dosa, sambar or chutney snake gourd of your choice.
Note: Be careful, Snake gourd dosa is cooked thoroughly and brown before you on the other side.

Suggestions: When the dosa is not out of the pan, make sure the dough is not too thin dosa. If dosa is thick, make sure the dough is not too thick, and place the dough with water.
Variations: You can also add to the finely chopped onion or chopped nuts such as cashew nuts into the dough.
Other Names: Snake Cucumber Dosa, Dosa Potlakaya

Wheat and Rice Dosa

Instant dosa made with wheat flour and rice flour and the dough does not need fermentation. Grated carrots and other spices are the dosa batter is added and then onto the hot pan and toast until golden brown dosa cast. Serve the corn with a pickle or chutney or sambar dosa
Ingredients:

Flour 1 / 4 cup
Rice flour 1 / 4 cup
2 tablespoons carrots (grated)
Cumin 1 / 4 c. Tea
1-2 green chillies
A few sprigs cilantro
Salt to taste
Oil provided

Preparation:

Remove stems, wash and finely chop the green peppers.
Wash and finely chop the cilantro.
Peel, remove, wash the ends, and grate the carrot.

In a bowl, whisk together flour, rice flour, grated carrots, paprika, cumin, chopped cilantro and salt.
Add enough water to batter a little thinner.

Heat a flat pan over medium heat, a few drops of the oil with the back of a spoon.
When pan is hot, pour a ladle full of dosa batter corn on a baking sheet in a circular motion.
Make sure the dough is thin enough that it makes little holes where batter hits the hot pan.
Try to fill all the holes are larger and about 5 cm in diameter dosa.
Not the dosa spread with the back of the pan.

Fry small - medium heat until the bottom brown begins.
Pour a few drops of oil around the dosa and turn on the other side.
Reduce heat slightly and cook the side about a minute before you from the heat.
Repeat the same with the remaining dough wheat dosa.
Serve with wheat dosa, sambar or chutney of your choice.
Note: Make sure that the wheat dosa brown and well cooked before you on the other side.

Suggestions: When the dosa is not out of the pan, make sure the dough is not too thin dosa. If dosa is thick, make sure the dough is not too thick, and place the dough with water.
Variations: You can also add to the finely chopped onion or chopped nuts such as cashew nuts in the dough from wheat dosa

Amaranth Spinach Dosa

Amaranth leaves and spinach leaves are ground into a paste. Urad dal dosa batter with flour and rice, and stick to the ground. The dough is a little thin dosa and is slightly golden in color to her cooking. Serve the spinach dosa Amaranth with chutney or coconut chutney with your choice.
Ingredients: 

Urad Dal 1 / 2 cup
1 cup rice flour
Amaranth leaves 1 cup packed
1 cup packed spinach leaves
Green Chile 1-2
Cumin 1 / 4 c. Tea
Salt to taste
Oil as needed

Preparation:

Wash, leaves separated and coarsely chop the spinach and amaranth.
Remove stems and wash green chillies.

Boil a cup of water.
Add the amaranth leaves and cook until leaves are tender amaranth.
Stir in spinach, green peppers and remove from heat.
After cooling, simply strain the leaves and reserve the cooking water.
Grind amaranth and spinach in a smooth paste, add the reserved cooking water.

Soak urad dal in water for about 3 hours.
Updated urad dal the fresh water and grind into fine paste adding enough water.
Urad dal Remove to give a mixing bowl, add rice flour, milled amaranth and spinach paste, cumin and salt.
Mix it with enough water to a dosa batter bit thin.
Leave the dough aside a few minutes.

Heat a skillet over medium flat - high heat.
Pour a ladle full of dosa batter and spread of Amaranth spinach with the back of the pan in a circular motion in the thin dosa.
Pour a few drops of oil around the dosa and fry until golden brown.
Turn the dosa on the other side and cook for a few seconds to a little crunchy.
Carefully remove from heat and dosa on a plate.
Repeat with remaining dough the same dosa.

Keep dosa batter also covered in the refrigerator for several days.
Serve the spinach dosa Amaranth with chutney or coconut chutney with your choice

Chicken Sali-Parsi Chicken Curry Recipe!

Phew!! A very tiresome weekend. Loose ends at work, and some catch with friends and by the time the weekend was over, i realised I couldn’t do the Curry Mela Round up.
Do wait till Next month. Also, I will be hosting it on this blog only, and only shift the curry mela posts into the new blog after each week. The Curry Mela Blog will be a repository of all previous Curry Mela. Inspired by Kalyn  .

This is the picture of Chicken Sali. A Parsi delicacy which they prepare and relish especially during the Navroz. This is like a Normal Chicken Curry, with just a little Parsian Twist.. Will Post the recipe soon. Do Wait!!!