Mushroom Pepper Roast

Mushroom Pepper Roast 

Mushroom Pepper Roast 

1)      Fresh Mushroom (cut in to pieces) – 250 Gram

2)      Soy sauce- 1 ½ table spoon

3)     chopped garlic- - 1 ½ tea spoon

4)     Chopped Ginger - 1 tea spoon

5)     Pepper powder- 1 ½ tea spoon

6)     Capsicum (cut in to thin strips) – 1 medium.

7)      Onion – 1 no.

8)     Salt – to taste

9)      Oil – 1 table spoon.

Method

Marinate mushroom with soy sauce and keep it for 10 minutes to marinate.

Heat oil in a large wok and add chopped ginger and garlic and sauté for a minute then add chopped onion till done then add capsicum and sauté for few for mints, finally add marinated mushroom and sauté in medium heat, if the mushroom produce water wait till it evaporate (with in few minutes it will become dry), Finally add ground pepper powder and salt and toss it with mushroom.  Your dish is ready to eat.

Raw banana in Coconut Sauce( Ka Mezhukkupuratty in Thengga paal)

Raw banana in Coconut Sauce( Kaya Mezhukkupuratty in Thengga paal) 

Method 

1) Medium raw bananas- 3 nos.( chopped)

2) Coconut oil - 1 Table Spoon

3) Dried whole red chilly -1 no.

4) Mustard seeds- ½ teas spoon

5) Curry Leaves – As required

6) Salt – For taste

7) Onion – 1 no( Medium- Chopped)

8) Green Chilly – 2 nos.( chopped)

9) Coconut thin milk – ¼ cup

10) Coconut thin milk – ½ cup

Peel off the raw banana skin slightly, dice them according to ur wish and add them in to a bowl of water, so that they don't darken.

Heat 1 table spoon of coconut oil in a pan. Add mustard seeds & sauté till they splutter. Add dried chili flakes and curry leaves and sauté for few seconds.

Then add raw banana, chopped green chilly and chopped onion along with enough salt add thin coconut milk and combine well.

Then cover the pan with a lid and cook it in a simmer flame , do check a couple of times about the cooking of banana, When the Banana cooked well, add the thick coconut milk and mix well ,if you feel the dish is watery remove the lid and cook for few more minutes till the milk dries.

Baby Potato fry

How to make Baby Potato fry

This a very simple and tasty fry .

Wash the potatoes clan. Then cook the baby potato’s ( Pressure cook the baby potatoes for 2 whistles or cook it in a boiling water for about 12-15 mints ). But make sure, It should be soft but not mushy and should retain its shape. This is very important. Next step is to peel off the skin , this is a bit difficult task but worth the effort.

Ingredients

1) Baby Potato’s – 300 gm.
2) Turmeric powder- ½ tsp.
3) Chilly Powder- 1 tsp.
4) Rice powder – 2 table spoon.
5) Gram masala- ½ tsp.
6) Pepper powder- ¾ tsp.
7) Fresh Coconut pieces ( optional) – 1 ½ table spoon.
8) salt – to taste.
9) Curry leaves- As required.
10) Oil- 2 table spoon.

Mix the ingredients 2-8 to the baby potato’s and shallow fry these potato’s in oil till golden brown.

Koorkka Fry

Bitter Gourd Stir fry

Bitter Gourd Stir Fry

1) Bitter gourd – 250 Gms.

2) Big Onion – 2 nos.
3) Coconut pieces – ½ Cup.

4) Green Chilly – 4-5 nos.

5) Crushed chilly – 2 tea spoon. (Optional)

6) Salt – As required.

7) Curry leaves few.

8) Oil – 1 table Spoon

Method

Cut the bitter gourd into small thin round pieces or lengthwise Then mix it with sliced onions, green chilies, curry leaves, crushed chilies, and coconut pieces. Also add little salt and turmeric powder into this mix.

Cook covered on a low flame with out water for about 5 minutes. Then open the lid and pour 1 table spoon of oil and stir fry until the rawness of the vegetable disappears and the onion start to brown.

Soya Chunks Roast

Ingredients

1)Soya Chunks – 1 ½ cups.
2)Mustard Seeds – 1/2 tsp.
3)Green Chillies – 3 nos.
4)Ginger chopped-1 tsp.
5)Garlic chopped – 1 tsp.
6)Onion chopped– 1 large.
7)Tomato chopped – 1 large.
8)Red chilly powder – 2 tsp
9)Meat Masala – 1 ½ tbsp
10)Coriander Powder – 1 tsp.
11)Turmeric Powder – 1/2 tsp.
12)Pepper Powder – 1/2 tsp.
13)Curry Leaves – a few.
14)Salt – As required.
15)Oil – As required.
16)Coconut powder – 2 ½ table spoon.

Method

Soak the chunks in hot water for about 10-15 minutes. Squeeze soya chunks very tightly to remove the water content and keep aside. Then roast 1 table spoon of garm masala, ½ table spoon of chilly powder, salt and ¼ spoon of pepper powder on low flame and marinate this powder with soya chunks. Now heat oil in a pan and splutter mustard seeds then add chopped ginger-garlic and Saute for 1 minute then add chopped onion and saute until transparent. Then add 08-13 ingredients and fry for another few minutes. Then add chopped tomato’s until it turns mashy.

Meanwhile, shallow fry the marinated soya chunks for about 2-3 minutes and mix it with the above masala, finally add the coconut milk and cook in a low flame till the gravy is fully coated on the soya pieces.

Serve with chapathi!!!!

Green Spinach Mezhukupuraty( Cheera)

Ingredients

1) Spinach - Green –2 Bunch
2) Shallots (Kunjjulli) – Hand full (Chopped)
3) Green Chilly – 4-5 nos. (Chopped)
4) Turmeric powder – 2-3 pinches
5) Salt – to taste
6) Oil – 2- 3 table spoon
7) Curry leaves – As required.

Method

Cleaning of the spinach is very important. You can find too must dust and sand particles in it. So clean it thoroughly in running water one by one stem 2-3 times. Let the water drain completely you can even use kitchen towels to grab the excess water from it. Cut the spinach lengthwise (use the stem also) and keep aside. Heat oil in a pan and pop up mustard seeds then add chopped shallots, green chilies & turmeric powder then sauté until it turns transparent then add chopped spinach with sufficient salt and close the pan for few minutes and take off the lid and sauté until the water evaporated from the spinach.

Green peas Mezhukku Puratty/ഗ്രീൻ പീസ് മെഴുക്കുപുരട്ടി

ആവിശ്യമുള്ളസാധനങ്ങൾ

1) ഗ്രീൻ പീസ് - 200 gm.

2) സവാള - 2 എണ്ണം - നീളത്തിൽ അരിഞ്ഞത്.

3) പച്ചമുളക് - 2 എണ്ണം - നീളത്തിൽ അരിഞ്ഞത്.

4) വെളുത്തുള്ളി - 3 എണ്ണം - നീളത്തിൽ അരിഞ്ഞത്.

5) ഇഞ്ചി - ഒരു ചെറിയ കഷണം ചതച്ചത്.

6) മുളക് പൊടി - 1 ടീസ്പൂൺ

7) മഞ്ഞൾ പൊടി - 1/2 ടീസ്പൂൺ

8) മല്ലിപൊടി - 1 ടീസ്പൂൺ

9) ഗരം മസാല പൊടി - 1 ടീസ്പൂൺ

10) എണ്ണ - 3 ടേബിൾ സ്പൂൺ

11) ഉപ്പ് - ആവിശ്യത്തിന്

12) കറിവേപ്പില- ആവിശ്യത്തിന്

തയ്യാറാക്കുന്ന വിധം

8 മണിക്കൂർ ഗ്രീൻപീസ് വെള്ളത്തിൽ കുതിർക്കുക, എന്നിട്ട് പ്രഷർകുക്കറിൽ കൈവെള്ളം തളിച്ച് 3 വിസിൽ കേൾപ്പിച്ച് വാങ്ങുക.

ഒരു ചീനചട്ടിയിൽ, എണ്ണ ഒഴിച്ച് ചൂടാകുമ്പോൾ, 1 ടീ സ്പൂൺ കടുക് ഇട്ട് പൊട്ടിക്കുക, ഇഞ്ചിയും,വെളുത്തുള്ളിയും വഴറ്റുക, ഇളം ചുമപ്പ് നിറം ആകുമ്പോൾ , സവാള അരിഞ്ഞത് ഇട്ട് വഴറ്റുക, സവാ‍ള യും മൊരിഞ്ഞ് ഇളം ചുമപ്പ് നിറം ആകുമ്പോൾ , 6-9 വരെ യുള്ള പൊടികൾ മൂപ്പിക്കുക,ഇതിലേക്ക് ഗ്രീൻ പിസ് വേവിച്ചതും,ആവിശ്യത്തിനു ഉപ്പും ചേർക്കുക, എന്നിട്ട് നല്ലവണ്ണം ഇളക്കി യോജിപ്പിക്കുക. ഗ്രീൻ പീസ് മെഴുക്കുപുരട്ടി റെഡി.

Beetroot – Potato Mezhukkupuratty

Would be updated soon

Yam Mezhukkupuratty(chena)

How to make Yam (Chena Mezhukkupuratti)

Ingredients

1) Yam ( Chena) – 250 Gm
2) Turmeric Powder – ½ teaspoon
3) Crushed pepper corns – ½ table spoon
4) Salt - to taste
5) Curry leaves – as required
6) Oil – 1-2 table spoon

Method

Skin off the yam and cut it into small pieces. Mix yam, crushed pepper, turmeric powder, sufficient salt and little water then cook until it done. Heat oil in a pan and add the cooked yam then mix it gently until dry.

Cheera Mezhukkupuratty (Red Spinach)

Dedicate this recipe to my friend. Malika Sunil

The most horrible taste of food I had during my child hood was "Cheera Thoran". The same situation continued for a prolonged time. My mom always served this dish to us (me & my sister) under the strict supervision of our father, otherwise we never eat it. I & my sister would make a ball of this thoran with some rice and sallow it with water. This is the way we were eating this dish during our child hood.

During the time I was studying for my graduation, I went to one of my friend's house. In the lunch time she served me one cheera dish. Immediately I conveyed that I never like this and asked her not to serve it. She insisted that it tastes really good and forcibly made me taste the dish. She told me she also doesn't like cheera thoran but this will suit any body's taste, even those who hate cheera. Then I tried that dish Oops……Really wonderful & too delicious too…..

I have been in UAE for the past 6 years after marriage. Over the years I never ever bought the spinach because of the dreadful child hood memories. Yesterday I saw some red spinach during shopping in "Khalidia Mall". I suddenly recollected the taste of the spinach mezhukku puratty. Then I decided to make that dish and bought 2 bunch of spinach.

As soon as I reached home I made an ISD call to my friend and asked the recipe. She laughed a lot and narrated the recipe to me.

Any way every thing came out well.

Ingredients

1) Spinach ( Red or Green) – 2 Bunch
2) Shallots ( Kunjjulli) – Hand full ( Chopped)
3) Green Chilly – 4-5 nos. ( chopped)
4) Turmeric powder – 2-3 pinch
5) Salt – to taste
6) Oil – 2- 3 table spoon
7) Curry leaves – As required.

Method

Cleaning of the spinach is very important. You can find too must dust and sand particles in it. So clean it thoroughly in running water one by one stem 2-3 times. Let the water drain completely you can even use kitchen towels to grab the excess water from it.Cut the spinach lengthwise (use the stem also) and keep aside. Heat oil in a pan and pop up mustard seeds then add chopped shallots, green chilies & turmeric powder then sauté until it turns transparent then add chopped spinach with sufficient salt and close the pan

Rajma beans Mezhukku Puratty

Recipe would be uploaded soon

Tindora – Dry Prawns Stir fry/ Mezhukkupuratty

How to make Tindora Fry with Dry prawns

I extend my courtesy to my friend Mrs. Ruby Philip for this recipe. I have made the same with little variation. Please make sure the dry prawns must be of good quality one unless the prawns will spoil the entire dish.)

Ingredients

1) Tindora /Kovakka - 200 gms
2) Dry prawns – 1 packet ( as required)
3) Shallots – handful ( chopped)
4) Green chilly – 2 nos.
5) Turmeric Powder – 2 pinch
6) Chilly powder – 2 teaspoon
7) Kudam Puzhi – 1-2 pods (Optional)
8) Coconut pieces – ½ cup
9) Salt – to taste
10) Curry leaves
11) Oil – 2-3 table spoon.
12) Garam Masala powder – 1 ½ teaspoon.
13) Crushed pepper – ½ teaspoon

Method

Wash and clean the dry prawns with little lime juice, then again clean it with plenty of water strain the water and keep aside. Cut the kovakka in to thin round shapes or slice it in any other shapes. Mix the ingredients 1-9 using your hands then transfer the kovakka mix to a non stick pan with out adding any water then cook on a very low heat ( put a tight lid on the pan) for 5-8 minutes or till the kovakka’s are cooked well.

Open the lid cooks again 1-2 minutes on medium heat till all the water evaporates. Then add enough oil, garam masala, crushed pepper & curry leaves and stir fry until it turns to a light golden brown.

Potato Mezhukupuratty/Fry

How to make Potato Fry/ Mezhukkupuratty

Ingredients

1) Potato - 2 nos. ( cut in to lengthwise – Even pieces)
2) Coconut pieces – ½ cup
3) Chilly Powder – 1 teaspoon( I used Kashmiri chilly powder)
4) Black pepper powder – 1 teaspoon
5) Turmeric powder – 1 pinch

6) Garam Masala powder - 2 pinch ( Optional)
7) Salt – to taste
8) Curry leaves – As required
9) Oil – 1 ½ table spoon

Method

Mix the ingredients 1-7 and cook with out water in slow fire for about 4 minutes (cover the pan with a lid). Then lid off and add oil and curry leaves then cook until the potatoes are soft. Serve as a side dish with rice.

How to make Beans Mezhukkupuratty

Beans Mezhukkupuraty

1) Beans– 250 Gms. (French Beans)

2) Shallot/Big Onion – 1 ½ or  handful ( Shallots).

3) Coconut pieces – ½ Cup.

4) Green Chilly – 3-4 pieces.

5) Crushed chilly – 2 tea spoon.

6) Salt – As required.

7) Curry leaves few.

Method

Cut the beans in to 1 ½ inch size add salt, green chilly and very littlie water and cook in medium heat until dissolving the water and keep aside.Take a pan heat oil then put coconut pieces, shallot, crushed chilly and cooked beans sauté till the onion start to brown.

Achingga Payar Mezhukkupuraty/Long Beans

Achingga Payar Mezhukkupuraty

1) Achingga Payar – ½ Kg. ( Long Beans)
2) Shallot – 1 ½ handful.
3) Coconut pieces – ½ Cup.
4) Green Chilly – 3-4 pieces.
5) Crushed chilly – 2 tea spoon.
6) Salt – As required.
7) Curry leaves few.

Method

Cut the long beans in to ½ inch size add salt, green chilly and very littlie water and cook in medium heat until dissolving the water and keep aside.
Take a pan and heat oil and put coconut pieces, shallot and crushed chilly and sauté till the onion start to brown then add cooked payar and again stir fry for 4-5 minutes.

Vendakka Mezhukku puratty/Lady’s finger fry

Vendakka Mezhukku puratty/Lady’s finger fry

Ingredients

1) Vendakka – 250 gm
2) Green chilly – 4-5
3) Big Onion- Medium size- 2
4) Sault- to taste
5) Curry Leaves- As required

Method

Mix 1- 5 ingredients using hands and take a pan and put 3-table spoon of oil and add the mix and cook until the Vendakka becomes soft and the oil starts to leave, remove it from the flame and enjoy.

Koorka Olarthiyathu /koorkka Roast/ Koorkka Mezhukku puratty

Koorka Olarthiyathu /koorkka Roast/ Koorkka Mezhukku puratty


Koorkka is a favorite dish of mine, Yesterday I got some big koorkka’s form the near by supermarket (Normally I don’t buy this stuff because of the small size and also it is very difficult to clean, I use gloves on both my hands while cleaning it otherwise the stain of koorka wouldn’t go easily.

Clean the koorkka with water to remove the soil and put it in water again and remove the skin one by one (if koorkka is in water it is so easy to peel of the skin), then cut the koorkka in even pieces and immediately put it in water to prevent them from changing into a dark brown color. Wash again and drain the water.

This is how I made the Koorkka.


Ingredients


1) Koorkka – 2 cups
2) Red chilly – 2 1/2 tea spoon
3) Pepper powder (crushed)– 1 1/2 tea spoon
4) Turmeric powder- ¼ tea spoon
5) Garam Masala powder – 1 ½ tea spoon
6) Coconut pieces – ¾ Cup
7) Salt – As required
8) Oil – As required
9) Curry leaves – As required

Method

Mix 1- 7 ingredients using hands and put it in a pan cook well with sufficient water, then add 2 table spoon oil and curry leaves, stir fry until it turns dry and slightly brown.