Kerala Recipes -Great Indian Recipes

Tomato Curry (In Coconut Milk)

2006-12-18T09:40:00.002-08:00

Ingredients
Tomato pieces 2 cups
Onion pieces 1 cup
Green chillis 6
Cummin seeds ¾ tsp
Turmeric powder ½ tsp
Grated coconut 2 cups
Basen 2 dsp
Oil

Method
Extract the first and 2nd milk from the coconut adding ½ and 1 cup of water each. Dilute the Bengal gram powder in the 2nd milk.Heat the oil, splutter the cumin seeds and then add the onion, and cut up green chillis. Sauté till the onions are brown. Put the pieces of tomatoes, the turmeric powder and enough salt. Stir till very little gravy is left. Pour the 2nd, milk stir well till the gravy is thick. Add the first milk and when it boils remove from fire.

Salted Mango Curry With coconut Milk

2006-12-18T09:40:00.001-08:00

Ingredients
Salted Mangoes(Uppumanga) 2 big ones
Ginger 1 piece
Green chillis 8
For seasoningCurry leaves 2 stalks
Dry chillis 6
Fenugreek ½ tsp
Shallots sliced 1 cup
Shredded coconut 2 cups
Mustard 1 tsp
Sliced shallots 2 dsp
Oil 3 dsp

Method
Cut the mangoes into pieces, put the seed also and a little salt solution. Draw first milk with ½ cup of water and the 2nd milk with 1 cup from the coconut.Pour the 2nd milk, sliced shallots, ginger, the slit green chillis in the mango and cook on a slow fire. Pour the first milk, allow it to boil once and remove from fire. heat the oil, put the fenugreek first and then fry all the other ingredients and season the curry.

Mango ‘Peruku

2006-12-18T09:39:00.001-08:00

Ingredients
Mango pieces(skinned) 1 cup
Curd 1 cup

Shredded coconut 1 cup
Mustard 1 tsp
To season
Oil 2 dsp
Mustard seed 1 tsp

Curry leaves 3 stalks
Green chilly 8

SaltSugar a pinch
Dry chilly 3

Fenugreek ½ tsp
Method

Take the mango pieces, rub in a little salt, squeeze out the water and grind the mango together with shredded coconut mustard, green chilly and salt. Blend in curd and a little water. Taste for salt.Heat oil and splutter mustard, fenugreek, curry leaves and broken chilly. Pour in the mango mixture. Stir well and remove from fire. A pinch of sugar adds to the t taste.

Onion Mango Sabji

2006-12-18T09:38:00.002-08:00

Ingredients
Mango pieces (skinned) ¾ cup
Onion, thinly sliced ¾ cup
Chilly powder 2 tsp
Turmeric powder 1 tsp
Garlic, sliced 1 tsp
Oil 2 ½ dsp
Sugar/jaggery 2 dsp
Salt
Method
Soak the mango pieces for 2-3 hours in salt solution.Heat oil and fry onions. When they are almost golden, add garlic and stir until the onions turn golden. Add turmeric and chilly powder and stir well. Add the mango pieces and sauté till the mango is cooked. Add sugar/jaggery. Taste for salt.

Ripe Mango Curry

2006-12-18T09:38:00.001-08:00

Ingredients
Ripe Mangoes(small ones) 10

Green chillis 10

Salt
Turmeric powder 1 tsp
Chilli powder 1 tsp

For seasoning
Oil 4 dsp
Mustard 2 tsp

Sliced shallots 2 dsp

Broken chillis 5
Curds 2 cups

Fenugreek fried & powdered 2 tsp
Cummin fried & powdered 1 tsp
Minced ginger 1 ½ tsp

Turmeric powder ½ tsp
Curry leaves 2 stalks

Method

Cut the cleaned mangoes (the country type) into pieces. Slit the green chillis. Put the seeds also along with the pieces. Cook in 2 ½ cups of water adding chilly and turmeric powder. When it boils well, lower the fire, beat the curds. Sprinkle the fenugreek, cumin seed powder. Remove from fire after heating, but before boiling. Fry the mustard, curry leaves and the broken chillis first and then the minced ginger and shallots and pour into the curry & mix.It can be kept for 2 days without refrigeration.

Dhal And Mango Curry

2006-12-18T09:37:00.001-08:00

Ingredients
Tuvar dhall 1 ½ cups
Onion pieces 1 cup
Minced ginger 1 ½ dsp
Green chillis 8
Cummin seeds 1 tsp
Turmeric powder 1 tsp
SaltSeasoning
Oil or ghee 3 dsp
Mustard 1 tsp
Sliced shallots 2 dsp
Ani seeds ¼ tsp
Cinnamon 1 piece
Cloves 8
Cardamom 4
Grated coconut 2 cups
Skinned raw mango minced ¼ cup
Crushed garlic 1 tsp
Broken dry chillis 8
Curry leaves 2 springs

Method
Cook the dhal in 3 cups of water with onions, turmeric powder, ginger, split green chillis and the spices and remove when dry.Extract 2 cups of milk from coconut and pour it into the dhal, cook the mango pieces with slit green chillis and salt in it. When it is cooked, fry the ingredients for seasoning in oil and mix in the curry.

Ripe Mango Curry With Fried Coconut Paste

2006-12-18T09:34:00.000-08:00

Ingredients
Ripe Mango Pieces 2 cups

Onion pieces ½ cup

Grated coconut 2 cups

Green chillis 4

Dry chillis 10
For SeasoningOil 2 dsp

Sliced shallots 1 dsp

Cumminseed 1 tsp

Turmeric powder 1 tsp

Cinnamon 1 piece

Cloves 4

Curds 2 dsp

Sugar 1 tsp

Fenugreek 1 ½

Mustard 1 tsp

Method

Fry the coconut and broken pieces of dry chillis till brown. Grind it to a fine paste. Cook the mango pieces with 2 cups of water in which the coconut paste is diluted. Put the spices, slit green chillis, the turmeric powder and enough salt. After the mango pieces are cooked add the sugar and the beaten curds. Fry the ingredients for the seasoning in oil and pour into the curry.

Mango Molee

2006-12-18T09:23:00.000-08:00

Ingredients
Mango pieces 1 cup
Onion pieces 1 cup
Dry chillis 10
Turmeric powder ¼ tsp
Fenugreek ¾ tsp
Mustard ½ tsp
Curry leaves 2 springs
Oil 2 dsp
Grated coconut 2 cups
Salt
MethodExtract the first and 2nd milk adding ¾ and 1 ½ cups of water each. Take the skin of the dry chillis and grind. Heat oil, splutter the fenugreek, curry leaves and mustard. Put the chilly paste and turmeric powder and sauté well. Add and fry the onions till soft. Pour the 2nd milk and salt to taste. Put the mango pieces and cook for some time. Finally before you take it off the fire add the 1st milk and simmer till the gravy is rather thick.

Ripe Mango Curry

2006-12-10T18:39:00.000-08:00

Ingredients
Thuvar dhal ½ cup
Small ripe mangoes 4
Grated coconut 1 cup
Sliced shallots 3 dsp
ghee or oil
Dry chillis 3
Green chillis 4
Mustard, fenugreek cumin ½ tsp each
Curry leaves 1 sprig

Method
Cooke the dhal in 2 cups of water. Peel the skin, put the mangoes and slit green chillis in the dhall along with another cup of water and cook. Add salt to taste. Extract milk from the coconut with half a cup of water. Strain into the curry. Boil and if it is not sour enough add 3 dsp of curds also. Fry the shallots, cut cup dry chillis mustard, fenugreek and cumin in oil and season the curry.

Ripe Mango Pachady

2006-12-10T18:38:00.000-08:00

Ingredients
Peeled ripe mango pieces 1 cup
Cummin fried and powdered 3 tsp
Curds 1 cups
Grated coconut 1 cup
To season
Dry chillis cut up 4
Pepper 10
Black gram dhal 1 dsp
Oil 3 dsp
Green chillis 6
Salt
Mustard ½ tsp
Fenugreek ¼ tsp
Curry leaves 1 sprig

Method
Smear some salt to the mangoes. Grind the coconut, crush the green chillis and add both to the mangoes with the curds. Season it the following way. Fry the chillis and the other things in oil remove from fire and then pour the mango mixture in it. Mix the cumin powder also and it is ready to serve.

Ripe Mango Pachady

2006-12-10T18:37:00.002-08:00

Ingredients
Ripe mango pieces 1 cup
Curds 1 cup
Grated coconut 1 cup
To seasonBlack gram dhal 1 tsp
Mustard 1 tsp
Fenugreek 1 tsp
Pepper 1 tsp
Shallots 5
Green chillis 6
Mustard ½ tsp
Cummin 1 tsp
Chilly powder 1 tsp
Curry leaves 2 sprigs
Oil 2 dsp

Method
Marinate the mango in a tsp of salt.Grind the coconut, crush the green chillis, shallots and mustard and mix all together in curds. Put the salted mangoes also. Fry all the ingredients for seasoning, put the chilly powder last. Remove from fire pour the mango mixture in it, stir well and remove to a dish.

Mango, Curd Pachady

2006-12-10T18:37:00.001-08:00

Ingredients
Grated mango ½ cup
Grated coconut 1 cup
Curry leaves 1 sprig
Mustard ½ tsp
Shallots 8
Green chillis 6
Ginger1” 1 piece
Curds 1 cup
Black gram dhal 1 ½ tsp
Dry chillis 3
Ghee or Oil 1 dsp
Salt

Method
Grind the coconut, ginger, green chillis and shallots together. If the mango is very sour you can squeeze out a little juice. Mix the curds, ground things, mango and salt to taste.Fry the dry chilly cut up, the mustard, black gram dhal and the curry leaves till crisp. Pour into the curd mixture and stir well.

Ground Mango Chutney

2006-12-10T18:36:00.000-08:00

Ingredients
Pieces of raw mango 1 cup
Salt 1 ¼ tsp
Shallots 10
Green chillis 3
Chilly powder 1 tsp
Curry leaves 2 sprigs
Mustard ½ tsp
Oil 3 tsp

Method
Grind together the mangoes, shallot. Mix the crushed green chillis and salt. Heat the oil splutter the mustard and curry leaves, mix the chilly powder and pour it into the mango paste mix well.

Masala Potato

2006-12-10T18:35:00.002-08:00

Ingredients
Potato 500 gms
Onions diced 1 cup
Garlic 1 dsp
Ginger 1 dsp
Chilly powder 1 ½ tsp
Curry leaves 2 stalks
Cinnamon 1 piece
Cloves 5
Cardamom 5
Oil ¼ cup
Curd 2 dsp
Minced coriander leaves 2 dsp

Method
Peel and cook the potatoes in salt water (if even sized, small ones, use them as they are, if large cut into small pieces). Crush the curry leaves and the spices. Grind together onions, ginger, garlic, turmeric and chilly powder.Heat oil, fry the potatoes in 2 batches, and keep them aside. Add crushed curry leaves and spices to the oil, add ground ingredients, stir and fry well. Stir in curd and add the potatoes. Taste for salt. Allow the masala to cover the potatoes. Remove from fire. garnish with minced coriander leaves.

Potato Fry

2006-12-10T18:35:00.001-08:00

Ingredients
Potatoes 500 gms
Diced onion ½ cup
Diced tomatoes ½ cup
Chilly powder 3 tsp
Turmeric powder ½ tsp
Garlic 5
clovesOil 3 dsp
Salt solution
Minced coriander leaves.

Method
Peel, cook and dice the potatoes and smear with a little salt solution, chilly powder and turmeric. Crush garlic.Heat oil, stir in crushed garlic, add onions and sauté for a few minutes. Stir in the potatoes carefully. After a few minutes add the tomatoes and stir until the masala covers the potatoes. Garnish with minced coriander leaves.

2006-12-10T18:34:00.000-08:00

Potato And Cauliflower
Ingredients
Cauliflower 200 gms
Potatoes 200 gms
Onions 200 gms
Red coloured chilly powder 1 tsp
Turmeric powder ½ tsp
Diced tomatoes ¾ cup

To be ground
Ginger pieces 1 dsp
Oil 4 dsp
Ghee 1 tsp
Minced coriander leaves
Cinnamon 2 pieces
Cloves 4
Cardamom 4
Garlic 1 dsp

Method
Separate the cauliflower into flowerlets, skin and cut the potatoes into small pieces and stand in salt water.Heat oil, fry the spices, fry onions, stir in ground ginger garlic, mix in chilly and turmeric powder and sauté well. Stir in tomatoes, and when dry, add the cauliflower and the potatoes stir for a minute or two. Pour in 1 cup water. Taste for salt. Cover and cook allowing it to simmer until there is no gravy left. Stir in ghee and garnish with coriander leaves.

Potato Fry

2006-12-10T18:33:00.002-08:00

Ingredients
Potato 500 gms
Minced ginger ½ cup
Minced ginger 1 tsp

Dry red chilly 6
Turmeric powder 1 tsp

Garlic ½ tsp

Coriander seed fried & powdered 1 dsp

Cummin seed fried and powdered 1 dsp

Aniseed fried & powdered 1 dspPoppy seed fried & powdred 1 dsp

Salt

Oil to fry

Method

Grind garlic, red chilly and turmeric to a paste. Peel the potatoes, cut into large cubes, and fry in oil until golden brown. Pour out the oil retaining 2 dsps of it. Sauté the onion and ginger it and when brown, and the ground garlic, chilly and turmeric paste. Sauté well. Add salt solution. Stir in the fried potatoes until dry. Sprinkle with coriander seed, cumin seed, ani seed and poppy seed powder. Mix well.

Potato Pie

2006-12-10T18:33:00.001-08:00

(8 Servings)

Ingredients

Potato 400 gms

Minced onions ¾ cup

For the fillingMilk 1 cup
Flour 2 dsp

Pepper powder ½ tspSalt ½ tsp

Grated cheese ¾ cup

Butter 2 dsp
Powdered nutmeg ¼ tsp
Method

Cook the potatoes. Skin and mash while hot. Combine with pepper, onions and salt to taste. Line a greased pyrex dish evenly with the potato.Saute the flour in butter, stir in milk and make a thick white sauce. Remove from fire. add cheese and nutmeg, taste for salt, and pour the sauce inside the potato casing in the dish. Bake for about an hour at 350.

Beans And Potato Fried

2006-12-10T18:32:00.000-08:00

Ingredients
Chopped beans 2 cups
Potato pieces 1 cup
Thinly sliced onion 1 cup
Ginger 1” piece
To be ground
Coriander powder 3 tsp
Chilly powder 1 ½ tsp
Cummin seed ¼ tsp
Fenugreek ¼ tsp
Pepper ½ tsp

Method
Cook in ½ cup water with salt to taste, the beans and the potatoes. When the water is almost dry. Add the ground ingredients. Mix well and remove from fire.Finely shred the ginger. Heat oil. Add onions, ginger and garlic. When the onions turn golden, add the prepared beans and potatoes. Stir well until properly fried.

Sauted Cauliflower And Potatoes

2006-12-10T18:31:00.002-08:00

Ingredients
Cauliflowerlets 250 gms
Potatoes 250 gms
Cummin seed ¼ tsp
Cinnamon 1 piece
Cloves 4
Cardamom 4
Sliced onion 2 cups
Tomato pieces 1½ cups
Oil 3 dsp
Coriander powder 2 dsp
Chilly powder 1 ½ tsp
Turmeric powder 1 tsp
Minced ginger ½ dspSalt

Method
Keep the flowerlets and potatoes peeled and cubed, standing in water.Heat oil, add cumin seed, spices and onions in order. Fry until onions turn golden. Add ginger and potato and cauliflower, stir till the potato is half cooked. Sprinkle with coriander, chilly, turmeric powder. Add tomatoes. Mix in salt solution. Combine well, cover and cook on a sow fire. Stir until dry. Serve while hot.

Aloo-Ke-Chat

2006-12-10T18:31:00.001-08:00

Ingredients
Potatoes 250 gms
Mint leaves 30
Green mango pieces 3
Green chilly 3
Tamarind the size of a gooseberry
Chilly powder ½ tsp
Salt
Cummin seed fried & powdered 1 tsp
Sugar ½ tsp

Method
Peel the potatoes, cube into small pieces and with salt to taste, cook until dry. Grind mint, mango, green chilly and salt to a paste. Marinate the potatoes in the paste. Extract tamarind juice in ½ cup water and blend in salt, chilly powder and cumin seed. Pour the mixture over the marinated potatoes.

Potato Kabab

2006-12-10T18:30:00.000-08:00

(to make 20)
Ingredients
Potatoes 500 gms
Bread 3 slices
Minced
Coriander leaves 1 dsp

For Chutney
Shredded coconut 1cup
Green chilly 6
Shallots 6

Method
Cook, peel and mash the potatoes. Soak the bread in water, then squeeze out the water. Mix together potato, bread, cumin seed and coriander leaves. Tate for salt. Shape into 20 balls. Grind together the ingredients under chutney and separate into 20 balls.Take each ball of potato and form a hollow, place a ball of chutney in it. Gently reshape into a ball, covering up the hollow.Fry the potato balls in hot oil until they turn golden.

Potato Kabab

2006-12-10T18:29:00.002-08:00

Ingredients
Potatoes 250 gms
Shredded coconut ½ cup
Minced onions 1 cup
Minced ginger 1 tsp
Minced green chilly 2 tsp
Turmeric powder ¼ tsp
Basen 1 tsp
Lime juice 1 tspSalt
Cinnamon 1 piece
Cardamom 3
Cloves 5
Aniseed ¼ tsp
Cumminseed ¼ tsp
Bengal gram powder 1 dsp
Bread crumbs
Oil for fryingMethodPeel the potatoes, cube into small pieces and cook. Grind coconut coarsely. Grind ½ portion of onions fine. Powder spices. Combine all ingredients (except bread crumbs) well. Make into small balls, dip in basen batter and roll in bread crumb.Heat the oil. Fry the balls until they turn golden. Serve hot.

Potato Chutney Rolls

2006-12-10T18:29:00.001-08:00

Ingredients
For Chutney
Grated coconut 1 ½ cups
Green chillis 6
Garlic 6 cloves
Cummin a pinch
Mint leaves 25
Lime 1

For the potato roll
Potato 1 Ib
Steamed flour 6 dsp
Bengal gram powder (Basen) 3 dsp
Fine rice flour 3 dsp
Salt
Pepper powder ¼ tsp
SaltCrumbs
Oil for frying

Method
Dry coconut (without loosing is colour) in a hot frying pan. Grind well with all the other ingredients. A pinch of sugar also could be added if you want.
Cook the potato and mash it well. Mix the basen, rice flour, pepper and enough salt kneading well. Divide the dough into 4 equal parts. Roll out each into rectangles on a floured board and spread ¼ Th of the chutney evenly over it. Roll up from one end to the other. Cut the roll into 6 even sized pieces. Do likewise with all the other 3 pieces. Coat each pieces with crumbs after brushing the rolls with water. When it is time to serve, fry the rolls to a golden brown colour and serve immediately.

Cabbage Potato Fry

2006-12-10T18:28:00.001-08:00

Ingredients
Potatoes pieces 1 ¼ cup
Cabbage leaves cut up 3 cup
Tomato pieces ½ cup
Garlic 1 ½ tsp
Ginger ½ inch 1piece
Chilly powder 1 tsp
Turmeric powder ½ tsp
Sugar ¼ tsp
Salt to solution
Cinnamon, Cloves and Cardamom powdered
together ¼ tsp
Oil 3 dsp

Method
Cut the potatoes in ½ inch cubes. Crush the ginger and garlic together. Fry the potatoes in oil andremove. Put the crushed things and when the smell comes, put the leaves and fry well. Add the chilly and turmeric powders. Continue stirring for a while. Mix the tomato pieces, salt and put the lid on and cook till dry. Add the sugar and the spices and remove from fire.

Potato CurryIngredients

2006-12-10T18:27:00.000-08:00

Potatoes 500 gms
Onion 250 gms
Coriander powder 3 dsp
Chilly powder 2 tsp
Cinnamon 1 piece
Cardamom 2
Turmeric powder ½ tsp
Curds ½ cup
Pepper
Powder ¾ tsp
Ginger1” 1 piece
Ani seed ¼ tsp
Cloves 5
Tomato pieces ½ cup
Oil 3 dsp
Salt

Method
Fry the onions and sliced ginger in oil. Put the cubed pieces of potato and sauté for 5 minutes. Add the spices the powders, and the tomatoes. When it dries up, pour 1 ½ cups of water and salt to taste. Put the lid on and cook the potatoes. Mix the curd into the curry and before it boils remove from fire.

Potato Tomato Curry

2006-12-07T22:48:00.002-08:00

Potato Tomato Curry
Ingredients
Potatoes 250 gms
Tomato pieces 1 cup
Onion pieces 1 cup
Grated coconut 1 cup
To be ground
Coriander leaves 1 ½ dsp
Cummin seeds ½ tsp
Chilly powder ¾ tsp
Curds 1 dsp
Oil 2 dsp
Salt turmeric powder ½ tsp
Shallots 12

Method
Cook the potatoes and cube them. Grind all the ingredients together. Extract the milk from the coconut adding half a cup of water.Fry the onions in oil till brown. Add the masala paste and fry, adding the tomato and salt. Put the potato pieces, and the curds. Lastly add the milk of coconut. While simmering remove from fire.

Potato Piralen

2006-12-07T22:48:00.001-08:00

Potato Piralen
Ingredients
Small even sized potatoes 500 gms
Sugar 1 tsp
Sliced onions 2 cup
Tomato pieces 1 cups
Chilly powder 1 ½ tsp
Turmeric powder ½ tsp
Cinnamon 2 pieces
Cloves 5
Cardamom 3
Pepper 10
Coriander leaves a handful
Ghee or Oil 3 dsp

Method
Fry the peeled cleaned potatoes without cutting, in the oil to a golden brown colour. Remove and put the ginger. When it turns red put the onions and fry well. Add the spices first and then chilly and turmeric powder. Stir well and add the tomato pieces. When it dries up put back the fried potatoes and ¾ cup of water. Salt to taste put the lid on and cook till the curry thickens. Serve it in a dish with minced coriander leaves sprinkled on top.

(Potato And Bengal Gram) Allu Chole

2006-12-07T22:47:00.000-08:00

(Potato And Bengal Gram) Allu Chole

Ingredients
Bengal gram 200 gms
Potato pieces 1 cup
Tomato pieces ¾ cup
Onion pieces 1 ½ cup
For the masala
Coriander powder 2 cup
Ginger1” 1 piece
Garlic 1 tsp
Turmeric powder 1 tsp
Chilly powder 1 tsp
Baking soda 1/8th tsp
Tamarind the size of a small lime
Oil 5 dsp
Coriander leaves a handful
Cummin seed ½ tsp
Pepper 12
Cloves 10
Cardamom 10
Cinnamon 1 piece

Method
Soak the Bengal gram in water overnight. Cook it in 3 cups of water with the baking soda, till soft and dry.Grind ginger and garlic together and all the other ingredients together. Heat the oil and fry the potatoes first and then 1 cup of onions. Keep them aside. Put the ½ cup of onions, sauté till soft. Add and fry the garlic, ginger paste first and then the other. Dilute the paste with 1 cup of water and the tamarind juice (soaked and squeezed) and add enough salt. Put the cooked Bengal gram in it and allow it to simmer. Mix the tomato pieces also and when the gravy thickens remove the curry into a dish, arrange the fried things over it and sprinkle the minced coriander leaves also.

Potato Bread Ball Curry

2006-12-07T22:46:00.000-08:00

Potato Bread Ball Curry
Ingredients
For the ballsCooked
mashed potatoes ¾ cup
Bread 3 slices
Minced onions 3 dsp
For the Curry
Coriander powder 1 ½ dsp
Shallots 2
Sliced garlic 1 dsp
Turmeric powder ½
Pepper, cumin, mustard ¼ tsp each
Dry chillis 2
Grated coconut 4 dsp
Minced ginger ¾ tsp
Salt
Oil to fryOnion pieces 1 cup
Green chillis 2
Tomato pieces 1cup
Cloves 4
Cardamom 2
Cinnamon 2 pieces
Oil 2 dsp

Method
Grind together the coriander, shallots, garlic, mustard, cumin, pepper, chillis and turmeric and coconut separately.Fry the spices in oil first, followed by onions and pieces of green chillis. When it starts to turn colour add the ground paste and sauté well. Add the tomatoes and coconut and stir well, before you add about 1 ½ cups of water, and enough salt. Simmer for some time and keep aside.Mix the potato, soaked and squeezed out bread, ginger, onion and salt to taste. Make about 20 balls. When ready to serve. Fry them and serve with the gravy heated again.

Bitter Gourd Coconut Milk Curry

2006-12-07T22:45:00.000-08:00

Bitter Gourd Coconut Milk Curry
Ingredients
Bitter gourd 250 gms
Shallots 1 cup
Green chillis 10
Tomato pieces ½ cup
Curry leaves 1 stalk
Mustard 1 tsp
Turmeric & chilly powder 1 tsp each
Fenugreek ¾ tsp
Oil ¼ cup
Grated coconut 2 cups
Tamarind 2 cups
Salt 1 ½ tsp

Method
Cut the bitter gourd into thin slices and the shallots into thick slices. Draw 1st and second milk from the coconut with ½ and 1 ½ cups of water each. Mix the tamarind in the second milk and strain.After crackling the mustard, fenugreek and the curry leaves in the oil, sauté the vegetable and the shallot well. When the shallot is partially cooked add the turmeric and chilly powder and later the tomatoes. When it dries up, add the slit chillis, 2nd milk and salt to taste. Put the lid on and cook on a slow fire. Right at the end, mix the first milk and remove from fire when it boils just one.

Bitter Gourd Pachady

2006-12-07T22:44:00.002-08:00

Bitter Gourd Pachady
Ingredients
Bitter gourd 250 gms
Coconut 1 cup
Till seed 2 dsp
Turmeric powder 1 tsp
Sugar 1 tsp
Oil 4 dsp
Dry chilly 8
Black gram dhal 1 dsp
Tamarind a ball the size of a gooseberry
Curd (not too sour) 1 cup
Mustard seed 1 tsp
Cumminseed ½ tsp
Curry leaves 2 stalks

Method
Cut the bitter gourd into small pieces and smear with salt and a little flour. Fry the till seed, black gram dhal and broken chilly and grind together with coconut.Wash the bitter gourd and sauté in 2 dsp oil. Pour in 1-cup tamarind water and add turmeric powder. Taste for salt. Cook on a slow fire. When the curry is almost dry, add the ground ingredients and bring to a boil. Reduce the heat and blend in curd and sugar. When it gets hot, remove from fire. Season with mustard cumin and curry leaves spluttered in the remaining oil.

Bitter Gourd Curry

2006-12-07T22:44:00.001-08:00

Bitter Gourd Curry
Ingredients
Bitter gourd (2 large) 400 gms
Tamarind a ball, the size of a lime
Jaggery shavings 1 dsp
Dry chillis 16
Till seed 1 ½ dsp

Shredded coconut 5 dsp
Salt

Method

Cut the bitter gourd into small pieces and smear with salt and a little flour. Grind the coconut. Also grind broken chilly and till seed, fried in a little oil.Soak the tamarind in 2 ½ cups water and strain it Blend the ground ingredients in the tamarind juice, add the bitter gourd (washed well), add salt and cook over a slow fire. Mix in jaggery and remove from fire

Bitter Gourd Chutney

2006-12-07T22:43:00.000-08:00

Bitter Gourd Chutney
Ingredients
Bitter gourd cleaned and minced 1 1 cup
Minced button onions ½ cup
Minced green Chillis green 6
Minced ginger ½ tsp
Tamarind lime size
Curry leaves 2 stalks
Salt water ¼ cup
Coconut Oil 2 oz.

Method
Put the minced bitter gourd in salt water and after some time clean well in it and squeeze out the juice and salt. That should be about a cup. Now mix all the minced ingredients and minced curry leaves in a pan. Mix the tamarind in ¼ cup salt water and squeeze out the pulp. Pour the tamarind pulp and the coconut oil in the bitter gourd, mix well. Take two or three plantain leaves and put them over the fire till they are limp. Put three layers of them and put the bitter gourd mixture and pack it into a neat parcel and tie them well with strips of the leaves and immerse in hot ashes for hours till it is cooked well. When it is cold, put it into cleaned jars and keep closed. (You can bake it in a slow oven.)

Bitter Gourd Vindaloo

2006-12-07T22:41:00.002-08:00

Bitter Gourd Vindaloo
Ingredients
Bitter gourd 250 gms
Onions cut up 1 cup
Fenugreek ½ tsp
Tamarind a ball the size of a marble
Salt
Vinegar 1 ½ dsp
Curry leaves 1 sprigOil 3 dsp
Sugar ½ tspTo be ground
Coriander seeds 1 ½ dsp
Chilly powder 1 dsp
Shallots 1 dsp
Garlic 1 dsp
Turmeric powder ½ tsp
Mustard ½ tsp
Pepper ½ tsp
Cummin seeds 1 tsp

Method
Dilute the tamarind in a little water.Cut the gourd into round slices and clean the inside. Smear it with a tsp of salt and a tsp of flour and keep for an hour. Squeeze it out by pressing between the palms. Fry the onions till brown and remove. Fry the bitter gourd also crisply in 2 batches. Splutter the fenugreek and the curry leaves and then fry the masala paste. Sprinkle a little salt solution first and then dilute the paste with the tamarind juice. Pour the vinegar, sugar and allow the gravy to boil. Add the fried things put the lid on and let the curry simmer on a slow fire. When the gravy thickens remove. Serve it hot or cold.

Curry Bitter Gourd

2006-12-07T22:41:00.001-08:00

Curry Bitter Gourd (Pitle)
Ingredients
Bitter gourd (round thin slices) 2 cups
Sambhar dhal 1 cup
Dry red chillis 9
Coriander seeds 2 dsp
Grated coconut 3 dsp
Asafoetida 1 small piece
Curry leaves 3 stalks
Mustard seeds ½ tsp
Tamarind the size of a lime
Salt to taste
Any oil for fryingMethod
Smear the bitter gourd with some salt and a tsp of flour and fry them in oil. Fry chillis, coriander and the asafoetida in ¼ tsp of oil and grind. Grind the coconut also to a smooth paste.
Cook the dhal in water and when about to get dry add the tamarind mixed in one cup of water and enough salt. Put the fried bitter gourd and allow to simmer for some time. Mix the coconut ands the masala to a thick paste and add to the curry. Fry the three red chillis left and curry leaves after spluttering the mustard seed in a little oil and pour it into the curry.

Stuffed Bitter Gourd Roast

2006-12-07T22:40:00.000-08:00

Stuffed Bitter Gourd Roast
Ingredients
Bitter gourd (big ones) 2
Chilly powder 1 tsp
Coriander powder 1 tsp
Curry leaves 6
Turmeric a small piece
Cloves 4
Cinnamon 1 piece
Garlic 5 cloves
Minced onion 1 cup
Minced green chillis 1 tsp
Ginger minced 1 tsp
Coconut grated 1 cup full
Vinegar 1 dsp
Ghee or Oil 3 dsp
Saha jeera 1 pinch

Method
Cut open the bitter gourd lengthwise with the stalk on and clean and inside well. Grind well the coriander, chilly powder, turmeric, saha jeera, cloves, cinnamon and garlic.In a frying pan sauté the masala in two spoons of dalda and add the onions. Green chillis, ginger and curry leaves. Add enough salt also and remove from fire. Stuff the bitter gourd with the fried masala and tie the bitter gourd in two or three places. Draw about 1 ½ cups of milk from the coconut and boil the stuffed bitter gourd in it adding enough salt. Remove from fire when there is about two ozs of gravy left.Fry the bitter gourds in one spoon of oil and when they are golden brown remove them to a dish. Pour the gravy with one spoon of vinegar, into the frying pan. When the gravy is thick, pour it over the bitter gourd and serve hot.

Bitter Gourd Pachady

2006-12-07T22:38:00.000-08:00

Bitter Gourd Pachady
Ingredients
Minced bitter gourd ¾ cup
Minced shallots ¼ cup
Grated coconut ½ cup
Green chillis 6 or 8
Oil 1 ½ dsp
Ghee 1 ½ dsp
Mustard 1 tsp
Fried fenugreek powder ¼ tsp
Black gram dhal 1 dsp
Sesame seeds 1 dsp
Cummin seeds ½ tsp
Broken dry chillis 4
Curry leaves 2 sprigs
Curd 1 cup
Salt

Method
Smear some salt in the bitter gourd. Crush the green chillis and the mustard first and then grind the coconut well. Squeeze out the bitter gourd from the salt and fry in oil with the shallots. Remove from fire when it is cooked.Fry the black gram dhal, curry leaves, dry chillis in the ghee and later add the cumin seeds, and the powdered fenugreek. Add the ground coconut, sauté well, put the bitter gourd, ½ cup of water and salt to taste and cook till dry. Beat the curds, add to the curry when it gets hot remove from fire.

Bitter Gourd Piralen

2006-12-06T18:45:00.001-08:00

Bitter Gourd Piralen
Ingredients
Bitter gourd(2big ones) 500 gms
Onion sliced thin 1 cup
Tuvar dhal 2 dsp
Tamarind ball the size of a ball lime
Green chillis 8
Grated coconut 1 ½ cups
MasalaCoriander 11/2 dsp
Chilly powder 1 tsp
Turmeric powder ½ tsp
Garlic 1 tsp
Ginger 1” 1 “ piece
Ani seed ¼ tsp
Method
Cut the bitter gourd lengthwise, clean the inside and slice thinly. Smear 1 dsp of salt and flour and keep for 1 hour. Squeeze out the water from it. Put the split chillis and the onion in it.Cook the dhal in water till dry. Mix tamarind in 1 cup water and strain. Extract the first and 2nd milk from the coconut by adding ½ and 1 cup of water respectively. Grind the ingredients of the masala together.Heat the oil in a flat bottomed pan and put the spices first and then the masala. Fry it well and then add the bitter gourd sauté for 5 minutes and then add the tamarind juice, 2nd milk, the cooked dhal and enough salt. Put the lid on and allow it to simmer, till the bitter gourd pieces are cooked. Mix the jaggery and the 1st milk, boil till the gravy is thick.

Bitter Gourd Curry

2006-12-06T18:44:00.000-08:00

Bitter Gourd Curry

Ingredients
Bitter gourd 250 gms

Oil 1 ½ oz
Mustard, fenugreek ½ tsp each

Chilly powder 2 dsp

Turmeric powder 1 tsp

Green chillis 8Tamarind the size of a limeSalt to taste
Grated jaggery 2 dsp

Method
Heat the oil, splutter the fenugreek and mustard and put the sliced bitter gourd and green chillis. Stir, till they are cooked. Soak the tamarind in 1 ¾ cups of water squeeze and strain and mix the jaggery in it along with the chilly and turmeric powder. Pour into the bitter gourd and when they boil allow the curry to simmer till the gravy is thick.This can be kept for a few days.

Bitter Gourd Mango Curry

2006-12-06T18:43:00.002-08:00

Bitter Gourd Mango Curry
Ingredients
Sliced bitter gourd 3 cups
Mango pieces ¾ cup
Green chillis 6
Grated coconut 1 cup
SaltShallots ¼ cup
Minced ginger 1 ½ tsp
Dry chillis 12
Coriander powder 1 ½ dsp
Fenugreek ¼ tsp
Grated jaggery ¼ cup
Mustard 1 tsp
Oil 3 dsp
Method
Rub bitter gourd pieces with some salt and flour. Squeeze the water out, wash and cook it in a cup of water. Add mango pieces, sliced shallots and slit green chillis and when it is cooked add enough salt and the jaggery. Fry the dry chilly first and later add the fenugreek and the coriander powder. Grind it along with the coconut and mix it in the curry. When it boils and the gravy thickens remove from fire. Fry the sliced ginger, mustard and curry leaves in oil and season the curry.

Kara Kuzhambu

2006-12-06T18:43:00.001-08:00

Kara Kuzhambu

Ingredients
Brinjals (small variety) 250 gm
Onion cut 1 ½ cup
Oil 4 dsp
Tomato pieces ½ cup
Tamarind a ball, the size of a gooseberryTo be ground
Chilly powder 1 tsp
Pepper powder 1 tsp
Coriander 1 tsp
Garlic 1 tsp
Ginger 1” piece

Method
Remove the stalk and cut each brinjal in 4.Heat oil, sauté the onions, and when they turn colour, stir in tomatoes. After 2-3 minutes, add the ground masala and fry it well. Add the brinjal which has been drained and stir for a few minutes. Soak the tamarind in cup of water, squeeze it out, add the tamarind water, to the brinjal. Taste for salt, Allow it to simmer.When the brinjal is cooked and the gravy is thick, remove from fire. A pinch of sugar improves the taste.

2006-12-06T18:42:00.000-08:00

Brinjal Curry
Ingredients
Small round brinjals 9(300 gms.)
Oil 4 dsp
Curry leaves a fewto be ground
Chopped onion 1 dsp

Chopped ginger 1 tsp

Garlic 1 tsp

Coriander 2 dsp

Tamarind a ball the size of a marble

Sugar 1 tsp

Tomato pieces 1 cup
Pepper 1 ½ tsp
Cummin seeds ¼ tsp

Coriander leaves a handful

Grated coconut ½ cup

Method

Cut the brinjal into 4 without separating them and keep the stalk on. Put them in salted water.Dilute tamarind in 2 cups of water and strain.Fry the ingredients to be ground in a tsp of oil till the coconut is brown. Grind them together. Take the brinjal out, wipe them dry and in a dsp of oil sauté for a few minutes. Remove and keep aside. Pour the remaining oil and fry the masala well. Add the tomatoes. Stir till the water dries up, put back the brinjal, add salt, tamarind water, put the lid on and let it simmer till the gravy is thick. Mix the sugar also and remove from fire.

Tamarind Brinjal

2006-12-06T18:41:00.002-08:00

Tamarind Brinjal
Ingredients
Brinjal 250 gms
Green chilly 10
Shallots 10
Asafoetida powder ¼ tsp

To SeasonMustard seed 1 tsp
Black gram dhal 1 tsp
Oil 2 dsp
Tamarind a ball, the size of a limeSugar ¼ cup
SaltCurry leaves 1 stalk

Method
Roast the brinjal over fire until it is soft. Peel the skin and cut into small pieces. Extract the juice of tamarind in 1 ¼ cups water, and add to it adequate salty, asafoetida and sugar.Heat oil and splutter mustard, black gram dhal and curry leaves. Stir in sliced shallots and green chilly chopped into small pieces. Sauté for a while. Add the brinjal and the tamarind water. Bring it to a boil, let it simmer for 1-2 minutes and remove from fire.

Brinjal Curry

2006-12-06T18:41:00.001-08:00

Brinjal Curry
Ingredients
Small round brinjals 400 gms
Cardamom 4Cloves 5

Cinnamon a big piece

Onions (cut into big pieces) 1 cup

Diced Tomatoes ½ cup

Gingely oil ¼ cup

Sugar 1 tsp

Tamarind a ball, the size of a gooseberryCurry leaves 2 stalks
Salt

To be ground
Chilly powder 2 tsp
Turmeric powder 1 tspGinger pieces 1 tspGarlic 1 dspMustard seed 1 tspCummin seed 1 tspSaunf ½ tspGrated coconut ½ cupPoppy seed 1 dsp

Method

Cut each brinjal, almost down to the stalk, in 4 and soak in salt water.
Fry the coconut, adding the poppy seeds as it turns colour and grind well. Grind separately the remaining ingredients (under “to be ground”)Dilute the tamarind in ¾ cup water and mix in gr5ound coconut and sugar.Heat oil, add spices and curry leaves, add the ground masala, sauté well, and stir in tomatoes until dry. Add brinjals (washed) and stir of for some time. Add onions and sauté well. Pour in one cup of water, taste for salt, cover and cook over a slow fire. When the brinjal is cooked pour, in the ground coconut with sugar blended in tamarind water. All the curry to simmer, and remove from fire.

Tamarind Brinjal

2006-12-06T18:40:00.000-08:00

Tamarind Brinjal

Ingredients
Brinjals (fresh) 250 gms
Green chilly 6
Dry chilly 4
Mustard seed 1 tsp
Turmeric powder 1 tsp
Tamarind a small ball 1 tsp
Oil 3 dsp
Sugar 1 tsp
Sultana (optional) 1 tsp
Salt solution
Method
Cut the brinjal in cubes and soak in salt water. Soak the tamarind in water and strain.Heat oil, splutter mustard and broken chilly and add the brinjal. Stir until brinjal is cooked. Mix the turmeric powder, sultanas, salt solution, slit green chilly, sugar and tamarind water. When the gravy is thick, remove from fire

Brinjal Sambar

2006-12-06T18:36:00.000-08:00

Brinjal Sambar

Ingredients
Small longbrinjals 250 gms
Tamarind 1 tspSalt Sliced shallots ¼ cup
To be groundChilly powder 1 tsp
Pieces of ginger 1 tspFor SeasoningOil 2 dspMustard 1 tsp
Curryleaves 1 shalkSlit green chillis 4 J
aggery or Sugar a little
Garlic 1 tsp
For seasoningOil 2 dsp
Mustard 1 tsp
Curry leaves 1 stalk
Broken chillis 3
Sliced shallots 2 dsp
Method
Cook the brinjal in plenty of water, transfer them into cold water and peel away the skin. Mash it with a fork.Heat the oil, fry all the ingredients of the seasoning, and then fry the ground masala. Put the green chillis and the shallots and sauté for 3 minutes. Add the brinjal pulp, stir, pour the tamarind diluted in ¾ cup water and salt. When it boils, put the jaggery and remove from fire.

Brinjal Sandwich Fry

2006-12-06T18:35:00.002-08:00

Brinjal Sandwich Fry

Ingredients
Big round brinjal 2
Onion pieces
Ginger 1” 1 piece
Green chilly 2
Bengal gram powder 1 cup
Baking powder ¾ tsp
Cummin seed ¾ tsp
Asafoetida powder ¼ tsp
Salt Oil to fry
Method
Cut the brinjal into thin slices and soak in salt water. When ready to fry, take out the slices and dry them with a piece of cloth.Make a thick batter with the3 bengal gram powder, salt, asafoetida, cumin seed, baking powder and water.Mince onion, ginger and green chilly and sandwich a little of it between two slices of brinjal. Press well, dip the sandwiched brinjal carefully in the batter and fry in hot oil. Serve at once.

Brinjal Curry

2006-12-06T18:35:00.001-08:00

Brinjal Curry
Ingredients
Brinjal 250 gms
Onion pieces ¾ cup
Tomato pieces ¾ cup
Curd ½ cupCinnamon 1 piece

To be ground
Ginger pieces 2 tspGarlic 2 tsp
Oil 4 dsp
Sugar ½ tsp
Broken nuts (optional) 1 ½ dsp
Salt
Chilly powder 2 tsp
turmeric powder 1 tsp

Method
Cut the brinjal into small pieces and soak in salt water. Heat oil, add cinnamon, and onions, and sauté for a while. Add the ground ingredients stirring well on a low fire. Stir in tomatoes until the juice dries up.Add brinjal after it has been washed and the water squeezed out. Stir well until it is cooked.Grind the nuts, mix it with the curd, and sugar, add to the brinjal. Taste for salt. Bring to a boil, stirring all the time, and remove from fire.

2006-12-06T18:34:00.001-08:00

Brinjal And Date Curry

Ingredients
Small round brinjals 300 gms
Dates 8tomato a big one
Tamarind a marble sizeShallots ½ cup
Green chillis 8
Sugar 1 dspOil 4 dspto be ground
Skin of 8dry chillis
Garlic 10

Method
Clean the dates, cut into two removing the seeds. Cut the brinjals into 4 and put them in salted water. Soak and take out the juice of the tamarind in 1 cup of water, adding the sugar to it.
Heat the oil and sauté the brinjal after wiping it dry. Stir for 5 minutes. Put the shallots and the dates, stir well. Put the ground ingredients and fry. Cut the firm tomatoes into thick long pieces and add to the curry. Stir for 2 minutes. Pour the tamarind water and salt to taste and allow the curry to simmer on a slow fire till the gravy is thick and the brinjal is cooked.

Brinjal Kuzhambu

2006-12-06T18:33:00.000-08:00

Brinjal Kuzhambu

Ingredients

Brinjal 500 gms

Peanuts(fried) 1/3rd cup
Till seed (fried) 2 dsp

Poppy seed (fried) 1 ½ dsp
Chilly powder 1 tsp

Coriander powder 1 tsp

Jaggery 2 dsp
Tamarind a ball the size of a limeOil ½ cup (approx.)
Coriander leaves

Method

Fry the brinjal pieces, a handful at a time, in ½ cup oil. Grind together the ginger, garlic, turmeric, chilly powder, peanuts, poppy and till seed.Dilute the jaggery and the tamarind in 1 ¼ cup water and strain.Heat 4 dsp oil and sauté the ground ingredients well. Pour in tamarind, jaggery water. Taste for salt. Bring it to a boil and add the fried brinjal. Allow it to simmer. When the curry thickens, garnish with coriander leaves and remove from fire.

Brinjal Curry

2006-12-06T18:32:00.000-08:00

Brinjal Curry

Ingredients

Small brinjals 12

Coriander seeds 1 dsp
Dry chillis 3
Jeera a pinch
Cinnamon 1” 1 pieces
Cloves 3
Pepper corns 10
Turmeric (manjal) 1 piece
Grated coconut 3 dsp
Garlic 6 cloves
Button onions 6Tamarind the size of a lime

Mustard seeds ½
Gingely oil 2 dspSal to taste

Method

Cut the brinjals into four without separating them and keeping the stalks. Put them in water. Fry the coriander seeds, chillis, jeera, pepper, cinnamon, cloves and the turmeric. Fry the coconut to a golden brown colour. Grind all the things along with the garlic, three onions and some salt. Those who like can grind some coriander leaves also. Stuff the brinjals, with the ground masala. Put the oil on fire and splutter the mustard seeds and fry the brinjals, in it, stirring with a wooden spoon. Now add about a cup of hot water and simmer till the brinjals are cooked soft. Add the tamarind pulp and continue simmering for another five minutes. The curry is ready for use either hot or cold.

Brinjal Curry ‘Enna Kathrikai’

2006-12-06T18:31:00.002-08:00

Brinjal Curry ‘Enna Kathrikai’

Ingredients
Dry red chillis 32Turmeric 1 piece
Coriander seeds 2 tspJeera 1 tsp
Sliced button onions 1 cupGarlic 1 tsp
Green chillis 12Tamarind a ball, the size of a lime
Grated coconut 3 dsp
Gingely oil 3 ozs
Brinjal pieces 4 cups
Mustard seeds and fenugreek a tsp each
Method
Fry the turmeric, red chillis, coriander seeds and jeera in a tsp of oil. Grind this well and the coconut separately. Soak the tamarind in water and take the pulp. Mix the ground masala and coconut in it. This should be about four cups.

Saute the brinjal pieces in 1 ½ ozs of oil till they are cooked. In another dekshi splutter the fenugreek and mustard, in the oil that is left, and sauté the garlic, onions and slit green chillis pour the masala and when it boils add the brinjals. Add enough salt and leave to simmer for a few minutes, till the brinjals are cooked through.

Brinjal Bhurta

2006-12-06T18:31:00.001-08:00

Brinjal Bhurta
Ingredients

Brinjal 1 Ib
Garlic 1 dsp
Onions ½ Ib
Green chillis 12
Green ginger 1 piece
Turmeric powder ½ tsp
Jeera (cumin) ¼ tsp

Curds 2 ½ cups

Sugar 2 tsp

Ghee or Dalda 3 dsp

Method

Slice the onions into long thin slices and mince the green chillis, ginger and garlic. Grind the jeera coarsely. Bake the brinjal in hot ashes. Peel the skin and mash them well a with fork.Fry the onions in ghee and when they are about to get browned add the minced ginger, chillis and garlic. After, sauting them for sometime mix the jeera and turmeric powder, and then the mashed brinjal for another five minutes. Add curds, sugar and enough salt and take it off the fire. Can add some minced coriander leaves if available.

Brinjal Kichady

2006-12-06T18:30:00.002-08:00

Brinjal Kichady

Ingredients
Sliced brinjals 1 ½ cups

Green chillis 8

Curry leaves 3 stalks

Pepper ½ tsp
Cummin seeds a pinch

Black gram dhal ½ dspMustard ¾ tsp

Grated coconut 1 cup
Ghee 1 ½ dsp
Dry chillis 4
Curds 2 ½ cups
Oil to fry the brinjals
Salt

Method

Wash the sliced brinjals and squeeze out the water. Fry them to a golden brown colour and keep them aside. Crush the green chillis, mustard and the curry leaves on a stone. Grind the coconut and mix everything with enough salt in the curds. Fry the pepper, cumin seeds, black gram dhal and the pieces of dry chillis in ghee and pour it into curds. Put the fried Brinjal and serve. This goes sour if you keep it for the next day.

Brinjal With Sambhar powder

2006-12-06T18:30:00.001-08:00

Brinjal With Sambhar powder

Ingredients
Brinjal pieces 5 cups
Onion pieces 1 ½ cups
Sambhar powder 2 dsp
Oil 3 dsp

Tamarind a big marble size ball
Salt
Method

Wash and dry the Brinjal. Fry sambhar powder in oil and then add the onions, Brinjal and sauté. Squeeze out the tamarind in one cup water. Strain and add enough salt. Pour it into the curry. Put the lid on and allow it to simmer till the Brinjal is soft.

Brinjal Chutney

2006-12-06T18:29:00.000-08:00

Brinjal Chutney

Ingredients
Medium sized Brinjal 1
Broiled chilly powder 1 tsp
Mustard ¼ tsp
Black gram ½ dsp
Salt to taste
Red chillis 4Tamarind Size of a small lime

Method

Take a fresh tender Brinjal and smear a little oil on it, and hold it over the fire till it becomes tender and partly cooked. When cool, remove the skin and stem. Grind it with chilly powder, tamarind and salt. Heat oil, put mustard it, and when it crackles add broken red chillis and black gram. Put in the ground Brinjal chutney and stir well. Remove from fire. You can also use fresh coconut or broiled coconut when grinding the chutney, if you like.

Brinjal Curry

2006-12-06T18:27:00.000-08:00

Brinjal Curry

Ingredients

Brinjal ¾ Ib
Onions ¼ Ib
Coriander powder 2 dsp

Red chillis 12

Garlic
Cummin seeds ¼ tsp

Mustard ¼ tsp

Turmeric 1 small piece
Ginger 1piece

Grated coconut ¾ cup

Tamarind size of a lime
Oil 2 oz

Method

Cut Brinjal into big pieces and put in salted water. Grind together coriander, chillis, garlic, cumin seeds, mustard, turmeric, ginger and coconut to a very fine paste. Heat oil in a dekshi and sauté the chopped onion. Then add the ground masala and sauté. Squeeze out the Brinjal pieces from water gently and add to the sauted ingredients and sauté again. Add ½ cup water and salt to taste. Cook till the Brinjal is tender. Mix tamarind in ½ cup water and add to it. Allow it to simmer for a little time and remove from fire.

2006-12-06T18:26:00.000-08:00

Brinjal Kootu Kulambu

Ingredients
Drumstick 4
Brinjal 1(big)
Button onions sliced ¾ cup
Button onions sliced ¾ cup
Gingely oil 1 ½ oz
Red chillis 8Pepper ½ tsp
Coriander 2 dsp
Fenugreek 1 tsp
Minced garlic ½ tsp
Grated coconut 2 dsp
Tamarind size of one lime
Salt to taste

Method
Cut Brinjal and drumstick and clean them, slit the onions. Heat gingely oil and sauté the vegetable pieces and onions. Put the sauted vegetables in a dekshi. Fry chillis, coriander pepper, fenugreek and garlic well and grind them with the grated coconut. Cook the vegetable in one cup of water and salt. Mix the tamarind in one cup water and strain. Mix the ground masala in one cup water, add the tamarind juice and pour into the curry. When the whole things stars frothing, remove from fire.

Brinjal Curry

2006-12-06T18:25:00.000-08:00

Brinjal Curry

Ingredients

Brinjal (the small round variety) 500 gms
Fried and skinned peanuts ½ cup
Gingely seeds (Sesame) 3 dsp
Poppy seeds 1 dsp
Chilly powder 1 dsp
Turmeric powder ½ dsp
SaltGrated coconut 1 cup
Ginger 1” 1 piece
Pieces of tomato ¾ cup
Green chillis 6

Ghee or Oil 3 dsp
Tamarind a ball the size of a marble

Method
Slit the Brinjal into 4 with the stalk on and put them in salted water. Fry the sesame seeds and poppy seeds. Fry the coconut with thinly sliced ginger till brown. Mix the peanuts and chilly powder just before, it is removed from fire.Grind all the fried things along with the turmeric powder and salt. The half the paste and fill the inside of the fire.Heat the oil and sauté the onions first and then the tomato. When the juice dries up, add half the paste kept back, the Brinjal and the green chillis. Stir carefully for 5 minutes and then add 2 cups of water. Let the curry simmer. Finally add ½ cup of tamarind juice, the sugar and salt to taste. Boil and remove from fire. Stir the curry occasionally so that it may not stick to the bottom of the pan while cooking.

2006-12-06T18:24:00.001-08:00

Enna Kathirikai Oil Brinjal

Ingredients

Brinjal the small round variety about 10 30 gms
Bengal gram dhal 2 dsp
Black gram dhal 2 dsp
Dry chillis 18
Tamarind a ball the size of a marble
Coriander 3 dsp
Asafoetida powder ½ dsp
Salt
Oil 5 dsp

Method
Slit the Brinjal into 4 without separating the pieces and with the stalk on. Keep them in salted water. Fry the different dhals. Coriander and chillis in a little oil, powder well and add the asafoetida also. Mix a little salt and water and fill the inside of the Brinjal with this. Heat the remaining oil, put the filled Brinjal and carefully sauté well. Pour, 1 cup of water and allow the curry to simmer. Add ½ cup of tamarind water also and when the gravy is thick and coats the Brinjal, remove from fire.

2006-12-06T18:22:00.000-08:00

Brinjal, Tomato Piralen

Ingredients
Brinjal pieces 3 cups
Tomato pieces 1 ½ cups
Onion pieces 1 cup
Oil or Ghee 2 dspSugar ½ tsp
Salt to taste
Minced coriander leaves 1 ½ dsp

Masala paste
Cinnamon 1 piece
Cloves and cardamom 3 each
Onion pieces 1 dsp
Coriander powder 1 dspTurmeric powder ½ tsp
Cummin seed ½ tsp
Dry chillis
3
Method
Cut the Brinjal (egg plant) into cubes. Cut the tomatoes also into cubes the size of the Brinjal pieces. Heat the oil in a frying pan and fry the cleaned Brinjal first, and then the onion, till the pieces are half cooked. Mix the ground masala and fry for some time. Add the tomato and salt and when the juice dries up pour ½ cup of water, sugar and when the curry boils mix the coriander leaves also and serve hot.

Brinjal Fry Recipe

2006-12-06T18:19:00.000-08:00

Brinjal Fry

Ingredients
Brinjal 250 gms
Chilly powder 1 tsp
Pepper 1 tsp
Salt 1 tsp
Flour 1 tsp
Vinegar 1 dsp
Garlic 1 dsp
Shallots 1 dsp
Oil for frying 8 dsp

Method
cut the Brinjal into thick rounds and keep them in salted water. Grind all the other ingredients in vinegar and mix together with the flour. Drain and dry the Brinjal and rub the masala paste on both sides. Shallow fry them till both sides are crisp.

Fried Brinjal Curry

2006-12-06T18:17:00.000-08:00

Vegetable Curries

Fried Brinjal Curry

Ingredients

Brinjal (egg plant) 100 gms
Coriander 3 tspPepper 20
Chilli powder 1 tspGarlic ¾ tsp
Turmeric powder ½ tsp
Green chillis 6Sliced onion ¾ cupGinger 1” 1 piece
Grated coconut 1 ½ cups
Tamarind a ballthe size of a marble
Oil 2 oz

Method

Grind together the coriander, chilly powder, turmeric and ½ tsp of salt. Take a big round egg plant, cut into 4 and slice them into thick pieces. Wash and dry them well and smear the paste on them. Fry the pieces to a brown colour in the oil and keep the oil aside, till the clear oil floats on top. Take ½ cup of 1st, and 1 cup of 2nd milk from the coconut.Heat 2 dsp of clear oil, sauté the onions, slit chillis and the sliced ginger. Pour the 2nd milk and when it boils, put the Brinjal pieces. When it boils well, add the first cup of milk mixed with the tamarind. Add enough salt and remove from fire.

Cold Curd Soup

2006-12-06T18:16:00.000-08:00

Cold Curd Soup

Ingredients

Salad
Cucumber 1 medium size
Curd ½ cup
Water 2 cups
Salt to tasteShallots 3
Garlic 1 clove
Sugar 1 tsp
Chilli powder ½ tsp

Method

Cut the cucumber into pieces after removing the skin. Liquidize everything together. Cool it in a refrigerator and serve.

Persian Curd Soup

2006-12-06T18:14:00.000-08:00

Persian Curd Soup

Ingredients
Butter 1 ½ dsp
Flour 1 ½ dsp
Milk 1 cup
Broken nuts or walnuts 2 dsp
Fenugreek powder ½ tsp
Pepper ½ tsp
SaltSugar 1 tsp
Curd 1 ½ cups
Minced onions ¼ cup

Method

Saute the onions in the butter and when it becomes soft, add the nuts, pepper, fenugreek and the flour and stir well. Add milk and make a sauce. Beat the curd with the sugar, pour it into the sauce, season with salt and heat it without boiling. Remove and serve.

Pink Potato Soup

2006-12-05T19:35:00.002-08:00

Pink Potato Soup
(6 Servings of ½ cup each)

Ingredients
Potatoes 375 gms
Tomatoes 125 gms
Onion pieces 1 ½ cups
Milk 1 cup
Powdered pepper ¼ tsp
Sugar ½ tsp
Butter 3 dsp
Salt

Method

Blanched and skin the tomatoes, cut the potatoes and tomatoes into tiny and mince the onions.Same the onions in butter and then add the sugar and the tomatoes. Put the lid on and allow the liquid to dry up. Pour 4 cups of water and put the potatoes and cook the potatoes on a low fire. Rub in through a sieve, add the cold milk, pepper and enough salt. Heat the soup without boiling and serve.
You can use 4 cups of stock instead of water.

Canadian Cheese Soup

2006-12-05T19:35:00.001-08:00

Canadian Cheese Soup
(6 Servings)

Ingredients

Sliced onion ¾ cup
Carrot pieces ¾ cup
Celery pieces ¼ cup
Water 1 ½ cups
Butter 3 dsp
Grated cheese ½ cup
Flour ¼ cup
Powdered pepper ¾ tsp
Milk 3 cups

Method

Liquidize the carrot, onion and celery in water. Put the butter in it and allow it to simmer, over a gently fire. Mix the flour smoothly in the milk and pour it into the soup. Season with pepper and salt. When it starts to thicken, add the cheese. Don’t allow it to boil again. You can use any stock instead of water.

Pea Soup

2006-12-05T19:34:00.000-08:00

Pea Soup(6 Servings)

Ingredients

Butter 1 ½ dsp
Peas ¾ cup
Potato pieces ¾ cup
Onion sliced ¾ cup
Veg. Stock 1 ½ cup
Milk 1 ½ cup
Cornflour 2 tsp
Grated cheese 2 dsp

Method

Simmer the peas, onions and potato in the stock on a slowfire till the peas are cooked. Press it through a sieve or liquidize it. Heat the butter and the soup together. Mix the cornflour in the milk and pour it into the soup. When it is heated up serve it hot with a little cream or grated cheese over it.

Cream Of Cheese Soup

2006-12-05T19:33:00.002-08:00

Cream Of Cheese Soup(6 Servings)
Ingredients
Clear stock 2 cups
Grated carrot ¼ cup
Cabbage cut into small pieces ½ cup
Butter 2 dsp
Minced onion 5 dsp
Flour ½ cup
Powdered pepper 1/8th tsp
Water 1 cup
Milk 1 cup
Grated cheese 1 cup
Method
Boil the carrot and cabbage in the stock and keep aside. Sauté the onions in butter and sprinkle the flour, add water, stir well. Pour the milk and when it starts to thicken add the stock, season with salt and pepper. Mix the cheese and when it melts, serve. You can add a little celery or celery salt.

Mulukutanny Soup

2006-12-05T19:33:00.001-08:00

Mulukutanny Soup ( 4Servings)
Ingredients
Veg. Stock 2 cups
Onion chopped ½ cup
Fleshy tomato pieces ½ cup
Sambhar powder 2 tsp
Flour 1 dsp
Butter or (Refined oil) 1 dsp
Method
Saute the onions in butter. When they are cooked well, add the sambhar powder and then the flour. Fry on a low fire. Put in the peeled tomato pieces, stir, till the water is dried up. Add the stock little by little stirring and mixing everything well. When the whole stock is added, allow the soup to simmer gently. Season with salt and use it hot after garnishing with some coriander leaves.

Carrot Soup

2006-12-05T19:32:00.000-08:00

Carrot Soup (6 Servings)
Ingredients
Veg stock or water 1 ½ cups
Carrot pieces 1 cups
Potato pieces 1 ½ cups
Onion pieces ½ cup
Vinegar ¾ tspMilk 2 cups
Flour 1 ½ cups
Salt
Butter 2 dsp
Method
Cook the onion, carrot and potato in 3 cups of water. Liquidize it if convenient or you can grind the pieces and mix it with the liquid. Add the vinegar and salt. Make a white sauce with the flour, butter and milk, dilute it with the stock, and the liquidized vegetables and heat well.You can sprinkle half a dsp of grated cheese in each plate of soup served.

Spinach Soup

2006-12-05T19:31:00.002-08:00

Spinach Soup(6 Servings)

Ingredients

Spinach ½ Ib
Vegetable stock 3 cups
Onions minced ¾ cup
Milk ¾ cup
Butter 2 dsp

Method

In a saucepan, sauté the minced onions in butter and before it turns brown, add the spinach and two cups of water and cook till dry. Rub the cooked spinach and onion through a wire sieve. Mix the puree with the stock. Just before serving, heat it adding milk and salt.

Serve with cream or fried bread cubes.

Summer Soup

2006-12-05T19:31:00.001-08:00

Summer Soup(6 Servings)

Ingredients

Vegetable stock 4 cups
Carrot stock ½ cup
Cabbage stock ½ cup
Beans cut into thin strips ½ cupPeas ½ cup
Vermicelli or Sago 3 dspButter 2 dsp

Method

Make a stock with onions and vegetables, pepper and some celery.Saute the onions in butter for some time and then the vegetable. Add the sago, pour the soup and let it simmer till the sago is coked properly. Add salt and serve hot.

Cream Of Cauliflower Soup

2006-12-05T19:29:00.002-08:00

Cream Of Cauliflower Soup (8 Servings)

Ingredients

Cauliflower 1 Ib

Minced onions ¼ cup

Stock 4 cups

Butter 2 dsp

Milk 1 cup

Flour 2 dsp

Salt to taste

Method

Wash and break cauliflower into pieces and cook in one or one and a half cups of water till they are soft. Rub the cooked cauliflower through a fine sieve, keeping aside a little(cooked cauliflower) to garnish when serving. Mix puree with the stock.Fry the onions in butter. Add flour sauté, retaining the white colour. Add soup, milk and salt and thicken it. Use it hot, garnished with pieces of cauliflower. Those who like the taste can use celery and nutmeg powder.

Vegetable Soup

2006-12-05T19:29:00.001-08:00

Vegetable Soup (5 Servings)
Ingredients
Carrot ¼ Ib
Potato ¼ Ib
Onion ¼ Ib
Tender beans ¼ Ib
Salt to taste
Milk 2 cups
Water 2 cupsFlour 1 tsp
Butter 1 dsp
Powdered pepper a pinch
Method
Saute the onions in butter till they soft. Add stock and pour in milk. Make it very hot, but it should not boil. Serve it with grated cheese, or minced parsely.

Potato Soup

2006-12-05T19:28:00.001-08:00

Potato Soup (6 Servings)
Ingredients
Potatoes 1 Ib
Onions minced ½ cupMilk 1 cupPepper powder ¼ tspSalt to taste
Butter 2 dsp
MethodPut the pieces of potatoes and three cups of water in a saucepan, cover and boil slowly, till soft. Rub through a sieve. Add pepper powder and salt to taste. Potatoes cooked in stock will be more tasty.

Cream Of Tomato Soup

2006-12-05T19:27:00.000-08:00

Cream Of Tomato Soup (3 Servings)
Ingredient
stomato cut into small pieces 1 cup
Onion minced ¼ cup
Flour 1 dspButter 1 dspSoda-bi-carb a pinchWater ¼ cupMilk 1 cup
Salt and pepper to taste
Method
Cook the minced onion and tomato in water, Mash it and rub through a sieve to get the thick pulp. Mix the soda-bi-carb in this. Melt the butter in a saucepan, add flour and dilute with milk. When it thickens add to the tomato pulp. Season with salt and pepper. For special occasions, put a tea spoon of whipped cream on top of each serving.

Vegetable Soup

2006-12-05T19:26:00.000-08:00

Vegetable Soup (4 to 6 Servings)
Ingredients
Celery 55 gms
Onions 55 gms
Cabbage 30 gms
Potato 100 gms
Carrot 55 gms
Tomato 100 gms
Flour 2 dsp
Butter 3 dspMilk 1 ½ cup
Water 3 cups
Salt
Pepper 1 tsp

Method
Dice all vegetables, cook in water and liquidize or press through a sieve. Make a white sauce with the butter, flour and milk. Mix the vegetable puree and the sauce. Add pepper and salt to taste. Heat well and serve.

Cheese Soup

2006-12-05T19:25:00.000-08:00

Cheese Soup (6 Servings)

Ingredients
Grated cheese ½ cup
Veg. Stock Or 2 cups cubes with 2 cups water 2 cups
Carrot minced ¼ cupOnions minced ¼ cup
Butter 3 dspWater 1 cupMilk 1 cup
Celery minced ½ cupFlour ¼ cup

Method
Boil the stock with the carrot and celery in it. Remove before it is overcooked. Sauté the onion in t he butter before it turns colour add the flour stirring well. Remove from fire and dilute it with one cup of water and mix until smooth and without any lumps. Pour in the milk, put back on the fire and cook until it becomes rather thick. Mix the soup and the sauce together and heat it well without boiling. Add the cheese and mix well.

Brown Soup

2006-12-05T19:24:00.000-08:00

Brown Soup (4 Servings)
Ingredients
Minced onions ¾ cup
Potato minced ½ cup
Butter or oil 1 ½ dsp
Chopped tomato ¼ cupVeg. Stock 2 cups
Salt and powdered pepper to taste
Method:
Fry the onions in the butter till golden brown. Add the potato and the tomatoes and stir well. Pour 1 cup of water and cook the potatoes. Press through a sieve or liquidize and mix with the stock. When ready to serve, heat well and season with pepper and celery salt if available.

Dhal Soup

2006-12-05T19:23:00.000-08:00

Dhal Soup (6 Servings)

Ingredients
Masoor dhal ½ cup
Chopped onion ½ cup
Milk 1 cup
Flour 1 tsp
Tomato pieces ½ cupWater 3 cups
PepperAginomoto (optional) ¼ tspTo fry in oil
Onion finely chopped 3 tspButter 1 tsp
Method
Cook together in a pressure cooker 3 cups water, the tomato, dhal and onion. Drain the soup, and add to it the dhal which has been mashed and strained through a sieve.Saute the finely chopped onion in butter until it is golden and add the flour. Remove from fire and blend in milk until it forms a smooth paste. Return it to the fire mix in the soup. Taste for salt. Blend in pepper and aginomoto.

Spicy Tomato Soup

2006-12-05T19:22:00.000-08:00

Spicy Tomato Soup (8 servings)

Ingredients
Tomatoes 750 gms
Onion finely sliced 34/4 cup
Powdered pepper ½ dsp
Butter 4 dsp
Dhal or Veg. Stock 6 cups
Cloves 3Sago 3 tspFlour 1 ½ tbs
Method
Pulp the tomatoes which have been blanched and peeled and separate the juice. Sauté well the onions in butter stirring in flour until it turns colour. Mix in the tomato pulp stirring well. Pour in stock and tomato juice and bring to a boil. Add sago, cloves and pepper and simmer until the sago is cooked. Taste for salt.

Drumstick Soup

2006-12-05T19:19:00.001-08:00

Drumstick Soup

Ingredients

Drumstick 450 gms
Milk
1 cup
Potato pieces 1 cup
Tomato pieces 1 cup
Powdered pepper ½ tsp
Butter 2 tbs

Method
Cook the drumstick, scrape out the inside and boil the scraped pulp together with onion and potato in 4 cups water. Drain the soup, lightly mash the potato and sauté the drumstick, onion and potato in butter. Pour in the soup, adding pepper and salt to taste. When the soup begains to thicken, pour in milk.

PEANUT SOUP

2006-12-05T19:17:00.000-08:00

PEANUT SOUP(6 Servings)
IngredientsMinced onion ¾ cupMinced celery ¼ cupButter or oil 4 dsp
Flour 3 dspCoarsely ground peanuts ½ cupVeg. Stock 3 cupsMilk ½ cupSalt Lime juice 3 dspMethodSaute the the onionsand celery in butter. When the onions turn colour. Add the flour and stir well. Remove from fire, pour in the milk and dilute it smoothly so as not to form lumps. Add the stock and put back on fire, stirring until it thickens slightly. Season it with salt, lime juice and the peanut powder. When serving sprinkle a few broken peanuts.

2006-12-05T19:16:00.002-08:00

CREAM BEETROOT SOUP(6 Servings)
Ingredients
Chopped beetroot 1 ½ cups
Chopped onions 1 cup
Chopped celery ¼ cup heapedVeg. Stock 4 cupsMilk 1 ½ cupsFlour 1 dspButter 2 dsp
Minced onions 2 dspLime juice 1 dspMethodPut the Celery onions and beetroot in a saucepan with stock and boil until the piece are cooked. Liquidize till smooth. Mean while make the white sauce by melting the butter and frying the minced onion and then the flour. Gradually stir in milk heating well to make a smooth sauce. Mix the liquidized beetroot with this and bring to boil once. Add the pepper and the lime juice and serve immediately.

SWISS SOUP

2006-12-05T19:16:00.001-08:00

SWISS SOUP(8 to 10 Servings)
Ingredients
Oatmeal 3 dspDiced onions 1 cup
Diced carrots 1 cupDiced potatoes 1 cup
Veg. Stock 5 cups or4 soup cubes+4 cups water
Milk 1 cup
Butter 3 dsp
MethodFry the oatmeal in butter till it is nutbrown. Put the onion, stir for 5 minutes. Add the other vegetables and pour enough water to cook them. Press through a sieve or liquidize. Mix with the stock. When ready to serve add the milk and heat. Remove before it comes to a boil. Serve hot.

FRENCH ONION SOUP

2006-12-05T19:10:00.000-08:00

FRENCH ONION SOUP (4 Servings)Ingredients
Onions 400 gms
Butter 3 dspVeg stock 2 cups
Or2 soup cubes with 2 cups waterPepper a pinchCrisp toast 4Grated cheese 8 dspTomato puree 1 dsp
MethodSlice the onions and fry them in butter. Add tomato puree, stock and seasoning. Pressure cook for 5 minutes. Place a toast in each bowl, pour the soup over it and sprinkle 2 dsp of grated cheese in each.

kerala Breakfast - Kozhukkatta

2005-12-18T07:36:00.000-08:00

Kozhukkatta
Coarse ground rice flour*
1 cup
Cooking oil
1 tbsn
Mustard seeds
1 tbsn
Urid dal
1 tbsn
Water
2 cups
Cooking oil
1 tbsn
Salt
as per taste* If u don’t get coarse ground rice flour take normal rice flour and sieve it through the finest sieve and take whatever is retained on the sieve.
1.
Heat oil in a deep pan and add mustard seeds and when they crackle add urid dal and fry till browned.
2.
Now add water and salt and bring to boil. Add rice flour slowly, mixing well. Bring to boil and then reduce heat and cook on medium heat till all water is absorbed. Remove from flame.
3.
When the rice is cool make walnut sized balls out of it and steam them or cook them on an idli stand.
4.
Serve hot with coconut chutney.

Kerala breakfast -Puttu recipe

2005-12-18T07:30:00.000-08:00

Puttu
Rice flour
1 cup
Milk
about ½ cup(as required for mixing)
Salt
As per taste
Grated coconut
1 cup
1.
Mix rice flour and salt. Start adding milk little by little to rice flour and mix well till u reach a stage where the rice flour will be moist, but if you make a ball out of it will crumble.
2.
Take puttu maker (or a vegetable steamer layered with a moist cloth) and make alternate layers of coconut and rice flour.
3.
Steam till done and serve hot with channa curry or banana and ghee

Kerala Recipes

2005-12-18T07:22:00.000-08:00

I have got some cute Recipes for you .As you know kerala recipes are healthy as well as tasty .From today onwards i will keep posting recipes enjoy.http://www.recipes.keralaz.info