Best Food Gallery

[annie]

OLAN

Ingredients - Serves 10

1. Ash gourd - 100gm
Pumpkin - 100gm
Green chillies - 4nos (split the edge)
Red gram dal - 1tbs (soaked in the water for about 6 hours)

2.Grated coconut - 1/2quantity
(Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)

3.Salt - to taste

4.Coconut oil - 1tbs
Curry leaves - 1sprig

Method of Preparation :

Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1cup coconut milk and boil. When it thickens well, add 1/4cup coconut milk. Bring to a boil and remove from fire. Add 1tbs coconut oil and the curry leaves and mix well.


THORAN

Ingredients :

1.Cabbage, long runner-beans or any other vegetable, cut in to small pieces - 500gm

2.Coconut oil -2tsp
Mustard seeds - 1/2tsp
Black gram - 1tsp
Dried red Chilly (cut into 2-3 pieces) - 4 no.

3.Salt - to taste
Turmeric powder - 1/4tsp
Red chilly powder - 1/4tsp

4.Coconut - 1 cup
Cumin Seeds - 1/4tsp
Curry leaves -2 sprigs
Garlic cloves - 2

Method of Preparation :

Crush the coconut, cumin seeds, curry leaves and garlic. Put the vegetable in a pan and boil with salt and chillies. Heat the oil in a pan and saut? 2nd ingredients. Add the tumeric and chilly powder, boiled vegetables and crushed ingredients. Mix well and serve hot.


PULIINJI

This is a preparation where ginger is the main ingredient.

Ingredients

1.inger - 25gm
Green Chilly - 4nos.

2.coconut oil - 1tsp
Dried red chilly 1no. cut in to 4 pieces
Mustard seeds - 1/2tsp

3.Tamarind - size of a lemon
Water -2cups

4.Turmeric powder - 1/4tsp
Chilly Powder -1/4tsp
Asafoetida powder -1/4tsp
Jaggery (grated) - 25gm
Curry leaves -1 sprigs
Fenugreek seeds -1 pinch

Method of preparation:

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and saut? the 2nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.


INJITHAIR

Ingredients

Nicely chopped ginger - 4 spoons
Curd - 6 spoons
Salt - as required

Method of preparation

Mix all the ingredients and stir well. The injithair is ready.


PINEAPPLE PACHHADY

Ingredients :

1.Ripe pineapple cut into 1/2" square pieces - 2cups
Turmeric powder - 1/2tsp
Salt - to taste

2.Grated coconut - 1cup
Dried red chilli - 1

3.Coconut oil - 2dsp
Mustard seeds - 1/2tsp
Dried red chillies - 3 (cut into 6 pieces)
Curry leaves - 1sprig

4.Crushed mustard - 1tsp

Method of Preparation :

Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste.

Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried red chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.

[annie]

Beetroot Pachady

Beetroot 1 cup
finely chopped Onion ½
chopped Green chilly ½
chopped Curry leaves a few
Mustard 1 teaspoon
Coconut oil 2 teaspoons
Coconut 1 cup
Yogurt 1 cup Salt to taste

Heat a pan adding the cocunut oil, tampered ½ teaspoon mustard and curry leaves. Add the chopped beetroot, onion and green chilli, and saute very well.

Then cover and cook for 5 minutes. Add cocunut, ½ teaspoon mustard paste and salt, and saute for one minute.
Allow to cool.
Add yogurt and salt to taste. Mix well.



Ladies finger fry

This is one of my favorite dishes, from my childhood. It is such a simple dish and so easy to make. Another reason I like it is because it does not have a lot of masalas in it. Enjoy!!


1 cup chopped into slice tender bhindi/okra/lady's finger
1/2 medium onion chopped
3 green chilles minced
1 garlic clove minced
3 curry leaves
1 tbsp oil
1 tsp mustard seeds
a pinch hing
1/4 tsp turmeric
1/4 tsp pepper pwd
Heat oil, add mustard seeds, once they splutter add hing, turmeric, and pepper pwd.
Add onions, green chillies, garlic, and curry leaves.
Saute till translucent, add bhindi, stir well.
Cook till on low heat till tender, add salt, and remove from heat after another five minutes.
Serve with rotis or rice.

[sherlyk]

Thank u Annie

[nishafranciss]

thanku..anee thanks again ;)

[annie]

[annie]

[annie]

[gprasanth]

Kerala foods, very very tasty!

[annie]

[nazzcom]

Wowww :) ^^