Gothambu madakusan

wheat Dosa (Indian Crepes) with a sweet filling of Jaggery/Sugar and Coconut is a quick and easy breakfast recipe and sncaks for evening Tea time.

 

   wheat flour-   4 cup

  coconut (scraped)- 1 1/2 cup

  sugar  -2 tbsp

  oil/ghee  -as neceesary for spreading pan

  cumin seeds - a pinch

   salt -  as needed

Cooking method:

 

Blend  the flour with needed  water and salt without  lumps. Make medium thick batter by adding enough water.Heat a frying pan .pour one or two laddle of batter to the pan and spread with  back of the laddle .when one side is cooked , flip it over .when other side is cooked .put grated   coconut jagggery mixture /sugar  over it and fold .Serve hot

 

enjoy with Tea!

Kozhukatta

                                           

Kozhukkattai or Kozhukatta is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or jackfruit.

                  Rice -  4 cup

                 oil -1 tbsp  

                scraped coconut -1 1/2 cup

                sugar-1/2 cup

                jeerakam/cardmom  power - 1 pinch

               salt - as needed

cooking method:

rice kuthirthu podichu  kannakalmilath aripayil thelliyeduthu  chumvakke varkkuka.mavil pakathinu salt and boiled water  ozhizhu  kuzhachu  powered jeerakam and crdmon add cheythu urutti vakkuka. lemon size  il urutti eduthu kaivelayil vachu parathi athil scarped coconut and sugar cherthu vachu urutti eduthu apachempil vachu avi kayathi vevikuka. instead of sugar we can add jaggery.

            

 

Simple Butter chicken

Butter chicken (or murgh makhani) is part of the Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to Hindu Punjabi restaurant called Moti Mahal in Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in Daryaganj, Delhi. Its also believed that Butter Chicken is known since Mughal's in India for more than a 1000 years. Butter chicken is usually served with naan, roti, parathas, roomali roti.


Ingrediants:

Tomatoes- 2 Butter- 3tsp Cashew paste- 2 tsp Red chilli powder- 2 tsp Cumin powder -1 tsp Chicken masala -1 tsp Green chiily -3 Onions -2 One whole chicken cut into small pieces Ginger garlic paste- 3 tsp Curd -7 tsp Salt as per taste Oil as required

Preparations:

Wash the chicken pieces and dry them. Marinate the pieces with 7 tsp curd, red chilli powder 1 tsp, green chilly ginger garlic paste 1 tsp, cumin powder, chicken masala and salt as per taste. Allow it to stand for 2 hours.

Shallow fry chicken in oil. Grind onions and tomatoes and make a paste. Heat oil in a pan and add onion tomato paste and fry till its smell goes. Add cashew paste, redchilly powder, green chilly, ginger garlic paste and enough salt. If you need add little water. Then add chicken pieces and cook till its done. Remove from fire. Add butter and mix well

Parippu Curry

This typical kerala dish is made with moong dal.This is more popular in madhya kerala.Red rice,ghee,andParippu curry is considered as first main course in a traditional sadhya. As Sam fond of this one i prepare it quit often.

Ingredients:

Split moong dal(cherupayaru parippu) – 1 cup
Coconut- 1/2 cup
(Grated)
Cumin seeds – 1 tsp
Salt – as reqd
Curry leaves – 2 springs
Water – as reqd
Coconut oil- 1 tsp
Redchillies-2
Mustard seeds- 1/2 tsp


1)Cook Moong dal with water and salt.

2)Grind together the coconut and cumin seeds and make it as a fine paste.

3)Add the ground mixture to the cooked dal.

4)Heat oil in a small pan and add mustard seeds . when they crackled and add redchillies and curry leaves.

5)Pour it over the curry .

- Serve it with hot rice, ghee and papad.

Moru curry

Kerala is famous for varieties of curry.one of them is delicious moru curry.it is popular a yoghurt curry in Kerala. it is served along with rice.preparation of moru curry is a easy task and hardly requires less than 10 minutes.it is often prepared in malayee home.


Simple Moru Curry

Ingredients:

For blending

1. Yoghurt-2 cup
2. Water-1 cup
3. Salt- to taste
4. Turmeric- 1 pinch

Blend all ingredients and keep it aside.

1. Sliced shallots -  5
2. Slit green chillies- 3
3. Red chillies - 2
4. Sliced Ginger- 1 tsp
5. Sliced garlic- 1 tsp
6. Uluva( Fenugreek) - 1 pinch
7. Cumin(Jeerkam) Powder- 1tsp
8. Mustard Seeds- 1/2 tsp
9. Oil - 1tsp
10. Curry leaves - 1

Preparation Method:
1.Heat oil in a deep pan and splutter mustard seeds.
2.Saute shallots, green chillies, red chillies, ginger , garlic and  curry leaves for 2 minutes.
3.Add a pinch of turmeric, jeerakam and fenugreek. Stir for a minute and keep the seasoning aside.
4.Reduce heat and add the blended curd mixture to the same pan, stirring continuously.
5.Keep on stirring till it becomes warm. Never allow it to boil. Add more salt if required.
6.Pour the prepared seasoning over the buttermilk and remove from flame.
7.Stir for a few more minutes allowing it to cool.
8.Serve with rice and other Kerala Side dishes.

Soya Chunks Curry

|Sam loves traditional  Kerala food  especially  vegetaian food.since  he is   traveling lot so weekends are so special  for us .and so  this week  i decided to make a soya chunks curry  for him.


Soya Chunks is a pure vegetarian item and is commonly known as Vegetarian Meat since it resembles beef in many ways and is rich in proteins. In some parts of India, people refer to Soya Chunks as Meal Maker.
Soya Chunks Curry

Ingredients:
1 cup - Soya chunks
2 Big - onions(chopped)
2 - green chillies (sliced)
Few curry leaves
1 tsp.- ginger - garlic paste
2 tbsp -  masala powder
2 big - Tomatoes

1- cup coconut (grated)
Salt as required
Oil as required

Method

1. Soak the soya chunks in boiled water for about half an hour.
2. Pour oil in a vessel and saute the onions, green chillies and curry leaves.
3. When the onions are cooked, add the ginger-garlic paste and  masala powder.Saute again. (If it turns dry, you can sprinkle some water)
4. Drain out the water from soya chunks. Squeeze well (you can also cut it into pieces)
5. Put the squeezed soya chunks into the sauted mixture.
6. Mix it well with the masala.
7. Pour some water into it and let it cook for some time, with the lid on.
8. Grind the tomatoes in a mixie and make it into a paste.
9. Add the tomato paste.
10. Grind the coconut  into a nice paste adding minimum water
11. Add the required salt and stir for 2-3 minutes.
12. Serve hot with roti or bread.