PINEAPPLE JAM

Ingredients

1. Pineapple chopped finely/crushed-4 cups
2. Sugar-11/2 -2 cup
3. Cardamom- 4 nos
4. Cloves- 4nos
5. Water- 11/4 cup
6. Lime juice- 2 tsp

Method

• In a heavy bottomed pan ,combine all the ingredients ,cover and cook over medium flame for 45 to 50 minutes or until thickened,stirring in between.
• Remove the cloves and cardamoms and discard.
• Pour into a clean jar.

Note:If you want it to be really smooth,blend the pineapple pieces for a few seconds in a blender and then cook.
Enjoy!


Sending this to anyone can cook event hosted by Ayeesha of taste of pearl city

PAZHAM PULISHERY

Ingredients

1. Nendrapazham/Ripe plantain(cut into bite sized pieces)- 1 no
2. Green chili(cut lengthwise)- 2nos
3. Chili powder- 1/4 tsp
4. Turmeric powder- 1/2 tsp
5. Grated coconut- 1/4cup
6. Cumin seeds/jeerakam- 1/2 tsp
7. Yogurt- 3/4 cup
8. Water

For tempering

1. Mustard seeds
2. Fenugreek seeds/Uluva- 1/4 tsp
3. Curry leaves- 1 sprig
4. Red chilies- 3 nos
5. Shallots /Chumanulli sliced- 2 nos(optional)
6. Oil

Method

• Grind grated coconut and cumin seeds to a smooth paste.
• Cook plantain/nendrapazham with green chilies,chili powder , turmeric powder and enough water.Once it is cooked and is soft add the ground coconut and salt to taste.
• Simmer for 2 minutes.
• Switch off the flame and add yogurt immediately and mix well.

For tempering

• Heat oil in a pan ,add mustard seeds and let it splutter .
• Add fenugreek seeds,curry leaves,red chilies and shallots.Saute till done .
• Pour it over the pulishery and mix gently.
• Serve with rice.

MEEN MAPPAS / KERALA FISH CURRY WITH COCONUT MILK

Ingredients

1. Fish cut into medium size pieces- 10 to 12 pieces
2. Shallots/Chumannulli (sliced)-10 nos
3. Ginger and garlic crushed-1 tbsp
4. Turmeric powder- 1/2 tsp
5. Fenugreek powder/Uluva podi- 1/4 tsp(optional)
6. Coriander powder- 3/4 tbsp
7. Kashmiri chili powder- 1 1/2 tbsp
8. Tomato chopped- 1 small
9. Kudampuli/Kokum soaked in water- 2 -3 pieces
10. Thin Coconut milk -2 cups
11. Thick Coconut milk- 1/2 cup
12. Curry leaves- 1 sprig
13. Mustard seeds
14. Oil
15. Salt to taste.

Method

• Heat oil in a pan,add mustard seeds and let it splutter.
• Add curry leaves,ginger and garlic ,saute well.
• Add sliced shallots and saute till it turns golden brown.
• Reduce the flame to low ,add turmeric powder,coriander powder ,chili powder and fenugreek powder.Saute for 3 to 4 minutes ,stirring continuously.
• Add chopped tomatoes and saute till it is completely cooked.
• Now slowly add thin coconut milk .Stir well.(add more water if you require more gravy)
• Add kudampuli and salt to taste.Cover and let it boil.
• Once it starts to boil add the fish pieces and swirl the pan lightly.Cover and cook till done.
• When the fish is cooked and gravy is thick,  add thick coconut milk and swirl the pan lightly.
• Simmer for 2 minutes.(Do not allow it to boil.)

Serve with rice.

GOTHAMBU DOSA ( WHOLE WHEAT CREPES )

Ingredients

1. Whole wheat flour/Atta-11/2cup
2. Water-(appr 1 1/2 cup)
3. Salt- a pinch

For the filling

1. Grated coconut-1 1/2 to 1 3/4cup
2. Jaggery/Sarkara(grated)-1/2 to 3/4 cup
3. Cardamom powder-1/4 tsp(optional)

Method

• Mix the ingredients for filling and keep aside.
• Make a batter of pouring consistency with whole wheat flour and water.
• Add a pinch of salt and mix well.
• Heat a non stick pan,pour a ladle full of batter and spread to form a thin dosa.
• When it is cooked i.e when the edges just starts to turn brown ,place 1 1/2 to 2 tbsp of filling on one side of the dosa and fold it over as shown in the picture.Seal the sides by pressing down the sides well ,with the spatula.
• Turn it over to the other side and cook for few seconds and remove.
• Serve immediately.

Sending this to Any one can cook Event at Taste of pearl city

Whole Wheat Flour

ULLI SAMBAR / ONION SAMBAR

Ingredients

1. Tuvara parippu/Tuvar dal- 1/2 cup
2. Shallots(cut lenghtwise)-1cup
3. Onion cubed- 1 small
4. Carrot cubed-1/2 cup(optional)
5. Green chilies(cut lenghtwise)-2-3 nos
6. Turmeric powder-1/4 tsp
7. Curry leaves- 1 sprig
8. Tomatoes (cut into 4 pieces)-1 large
9. Ladies finger/okra/vendakka (cut into 2" pieces)-3 nos
10. Sambar powder- 2 1/2 tsp
11. Asafoetida powder-  a pinch
12. Chili powder- 1/4 tsp
13. Tamarind - 1 1/2 tsp(or tamarind pulp-1 tsp)
14. Salt
15. Water
16. Corriander leaves- chopped

For tempering

1. Mustard seeds
2. Red chilies-2 nos
3. Shallots/chumannulli(sliced)-3 -4 nos
4. Curry leaves-1 sprig
5. Oil

Method

• Soak tamarind in water and  squeeze out the juice.keep aside.
• Pressure cook ingredients 1 to 7( tuvara parippu,shallots,onion,carrot,green chilies,turmeric powder,curry leaves) with enough water and salt to taste for 2-3 whistles.
• When it is done allow to cool ,and open the lid .
• Place the cooker back on to the stove,add ingredients  8 to 13(tomatoes,ladies finger ,sambar powder,asafoetida powder,chili powder and tamarind pulp/juice) .Cook on low fire till done.Add chopped corriander leaves.

For tempering

• Heat oil in a pan add mustard seeds and let it splutter.
• Add curry leaves,red chilies,and shallots.Saute till shallots turn golden brown.
• Pour it over the sambar.

Serve with rice ,dosa or idli.

Recipe :Amma's special

Sending this to Bookmared recipe event hosted by Aipi and Priya

MUTTON BIRIYANI

Ingredients

1. Mutton-400gms
2. Basmati rice-2 cups
3. Turmeric powder- 1/2 tsp
4. Chili powder- 1 tsp
5. Garlic chopped- 5 cloves
6. Ginger chopped-1"piece
7. Cinnamon stic- 2nos
8. Cloves- 6 nos
9. Cardamom-5 nos
10. Green chilies(cut lengthwise)- 1 -2 nos
11. Coconut milk- 3 cups
12. Onion sliced- 2nos
13. Cashewnuts- 25 gms
14. Raisins-25 gms
15. Coriander chopped-handful
16. Mint leaves chopped- handful
17. Garam masala-1/2 tsp
18. Ghee/oil
19. Salt to taste.

Method

• Wash rice and soak it for 15 minutes and drain well.Keep aside.
• Heat a pan,add oil/ghee ,fry sliced onion ,cashew nuts and raisins one by one until they turn brown.Keep aside.
• Wash the mutton pieces and drain well.
• In a pressure cooker add the mutton pieces and ingredients 3 to 11( ie turmeric powder,
• chili powder,garlic,ginger,cinnamon,cloves,cardamom,green chilies and coconut milk)
• Add salt to taste and cook for 15 minutes,ie till mutton is 3/4th done.Keep aside.
• Heat oil in a pan and rice and fry for 3 to 4 minutes,(you can also use rice cooker ).
• Add mutton pieces and 5 cups of stock/water.(If there isn't enough stock add water instead of stock).
• Cook on low flame.
• When the rice is almost done ,add half of the fried onions,cashew  nuts,raisins , 1/2 tsp garam masala,chopped coriander and mint leaves,stir  carefully once or twice.
• Cover and cook till done.
• Garnish with remaining fried onions,cashew nuts and raisins.

Recipe source:Dr Lakshmi nair,Magic oven

Sending this to
Kerala kitchen event at Magpies recipes
Iftar moments event hosted by Ayeesha of  Taste of pearl city

APPLE SMOOTHIE

Ingredients

1. Apple -1 no
2. Dates(deseeded)-4-5 nos
3. Milk (chilled)- 1 1/2 cup

Method

• Chop apple into small pieces.
• Add chopped apple,dates and milk into a blender,blend until smooth.
• Serve immediately.

Note:Add sugar to taste while blending, if required.