How to Make Uzhunnu vada | Uzhunnu vada Recipe | Kerala Recipe

Uzhunnu vada Recipe : How to make kerala styile uzhunnuvada at home. Home Recipes, vada recipe.

Uzhunnu vada Recipe | Kerala Recipe

Uzhunnu vada Recipe INGREDIENTS

1.  Urad dal-1 cup
2.  Curry laves-1 string-chopped
3.  Salt-to taste
4.  Water-as required to grind
5.  Oil-to fry
6.  Rice flour-1 tbsp
7.  Baking soda- ½ tsp
8.  Small onion-10-finely chopped
9.  Green chilli-5-finely copped
10.  Peppercorns-1tsp-crushed
11.  Ginger- ½ inch pc-crushed

Uzhunnu vada Recipe - HOW TO PREPARE

Soak urad dal in water for 3 hrs. Drain the water and keep it aside.

In the small jar of a mixi, grind the dal in small portions without adding water. 

If it is unable to grind well, sprinkle some water and grind till you get a smooth, thick and fluffy paste.

Keep this batter for 1 hour to ferment.

After 1 hour mix the batter well and add the chopped small onion, green chilli, curry leaves along with crushed ginger and pepper corns.

Also add ½ tsp baking soda, required salt and 1 tbsp rice flour to adjust the consistency of batter.

Mix well.Don’t add salt in the beginning.

Heat oil in a kadai. Dip your right fingers in water and take a tbp vada mix and keep in right fingers.

Press it gently to shape it. Dip your fore finger of left hand in water and make a hole in the middle of vada. 

Slide it gently to the hot oil. Wet your palm each time you make the vada. Fry it till it turns golden brown colour. Fry in medium flame.

Lay them out on a kitchen tissue to absorb excess oil.

Cripsy vada is ready. Serve hot with coconut chutney.

Custard Cake Recipe ( Vanila ) | How to make cake Without Oven

Custard cake- Vanilla

INGREDIENTS
1. Sugar 1glass
2. Egg 4 nos 
3. Vanilla essence  1spoon
4. Custard powder half spoon
5. Flour (mytha)-1  1/2 cup
6. Baking powder - half spoon

 
HOW TO MAKE CUSTARD CAKE

Mix sugar and egg well, Then add Vanilla essence 1 spoon,Custard powder half spoon, Flour (Mytha)-1 and 1/2 cup, 

Baking powder - half spoon then mix well also

add Little salt to taste Then take 

A heavy pan low flame flour put on the pan close to the pan with a lid after 20 minites cake ready.

Author : Rejitha Raveendran

Kuttanadan Tharavu varattiyathu Recipe |

Kuttanadan Duck varattiyathu

Ingredients
1. Duck - 1kg
2. Onion - 4 nos
3. Ginger - 2 slices are crushed
4. Garlic - 10 foils
5. Red Dry chili - 8 nos
6. Coriander seeds - 3 tablespoons
7. Pepper powder - 3 teaspoons
8. Turmeric powder - 1 teaspoon
9. Fennel Seeds (Perum Jerakam) powder - 2 tsp
10. Coconut - 1 kup
11. Coconut Oil - For Enough
12. Curry leaves - 2 Full Leaf
HOW TO PREPARE
1. Wash the duck into small pieces. Pepper powder, salt and turmeric powder should be put on for half an hour.
After this, cook it in a pressure cooker.
3. Apply coconut oil in a Pan. when the oil is warm put curry leafs and coconut PCS, When the coconut came light brown color, add the garlic to it. then mix well after that add the onion and mix again.
4. When the onion are browns colored, add chopped ginger garlic paste and garam masala.
5. Add the duck boiled for this. When the duck is very good, stir the garam masala, Fennel Seeds (Perum Jerakam) powder, and little curry leaves.
6. Late on a little coconut oil. It can be stirred and dried in water.

Rice Pudding Recipe

Rice Pudding Recipe

Rice pudding from the cuisine of the Indian subcontinent and Iran (Persia), made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins,

saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh.

INGREDIENTS

1. 1/2 gallon full fat milk 

2. 2 cups cooked rice 

3. 1 cup raisins 

4. 1/2 cup sugar

HOW TO PREPARE

Boil milk in a heavy bottomed saucepan until it reduces to half. The key to this dessert is vigilant, constant stirring to ensure that the contents do not stick to the bottom of the vessel. Add cooked rice, raisins and sugar and mix well till it attains a thick sticky consistency.

Cheera Aviyal Recipe | Amaranth Aviyal Recipe

Cheera Aviyal Recipe

INCREDIENTS

Coconut oil- 1 tsp Salt-to taste Curry leaves Water- required
Red Amaranth (Red Cheera)-2 bunch
Coconut - Grated 1 cup
Small onions - 4 Green chilli-3 Cumin seeds- ½ sppon Curd-1 cup

HOW TO PREPARE

Cook chopped spinach leaves 5 to 7 minutes in low flame with ½ cup water. Meanwhile the spinach gets cooked crush coconut with small onions, green chilli and cumin seeds. Crush without adding water. After spinach gets cooked add the crushed coconut to this. Mix these. Add salt. Add curry leaves. Cook it for 3 minutes. Add curd and combine well. If required you can add raw mango instead of curd. At last add 1tbsp coconut oil and mix well. Keep closed for 5 minutes. Then we can serve.

Gulab Jamun Recipe | Indian Recipe

Gulab Jamun Recipe

INGREDIENTS

Instant nonfat dry milk - 1 cup 

All purpose flour - 1/4 cup

Baking soda  - 2 pinches 

Melted ghee - 3 spoons 

Milk - 3 to 4 spoons 

Sugar - 1 cup light brown

Water - 3 cup 

Cardamom pods - 7

Oil - 2 cup

Vanilla essence - 1 spoon 

HOW TO COOK GULAB JAMUN

In a large bowl, mix dry milk powder, flour, baking soda and ghee; using both hands, rub the mixture. Add the milk to the ingredients. Knead for another 5 minutes. Roll dough into small balls. To prepare syrup, boil the brown sugar and 3 cups water in a pot for half an hour over low medium temperature. Add 2 cups oil to a small pot and fry the small balls until they are brown. After all balls are fried, reheat the sugar water. Add cardamom seed. As soon as it begins to boil, add the balls and simmer for 15 minutes. When the balls absorb the syrup, turn off the heat. Remove the balls with slotted spoon. Stir the essence into the syrup and pour the mixture over the balls. Serve hot or cold.

Beef Filling Recipe | Indian Recipe

Beef Filling Recipe

 Ingredients

1. Ground lamb or beef - 1 lb

2. Onion, finely chopped  - 1 medium

3. Garlic, finely chopped - 1 clove

4. Salt - 1 teaspoon

5. Ground coriander - 1/2 spoon

6. Ground cumin - 1/4 spoon

7. Ground ginger - 1/4 spoon

8. Pepper - 1/4 spoon

9 Vegetable oil 

HOW TO PREPARE

 Cook and stir lamb or beef, onion and garlic in 10.inch skillet until meat is light brown; drain. Stir in salt, coriander, cumin, ginger and pepper. Cool. Divide pastry into fourths. Cover with damp towel to prevent drying. Roll one fourth into 12.inch circle (dough will be springy and may be slightly difficult to roll). Cut into 4.inch circles; cut circles into halves. Moisten edges with water. Place 1 teaspoon filling on each half circle. Fold pastry over filling to form triangle. Press edges to seal securely. Repeat with remaining pastry. Heat 1 to 1 1/2 inches of oil to 375oF. Fry about 5 pastries at a time until light brown, turning 2 or 3 times, 3 to 4 minutes; drain. Keep warm in a 200oF oven. Serve warm with chutney. Makes about 60 pastries.

Gooseberry jam Recipe | Home Recipe

Gooseberry jam Recipe

Today I'm going to tell you how to make Gooseberry jam. This is a very easy jam.

INGREDIENTS
1. Gooseberry - 200 gram
2. Sugar - 200 gram
3. Water - 1 Cup
4. Cardamom - little
5. Color powder - little
How to cook
First remove gooseberry seed, then Boil with water. When the water drains, mix the sugar and cardamom powder. mix well then add little color powder to the jam if you want. Then mix very well in low flame, When the water  full drains our gooseberry jam is ready, put it in the bottle. This is a simple jam made from home.

IN MALAYALAM

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Ullivada Recipe | Onion Fry Recipe | Home Recipes

INGREDIENTS 

HOW TO PREPARE

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Paneer Cheese Recipe | Home REcipes

PANEER CHEESE

INGREDIENTS
1. Whole milk -12 cups
2. Salt - 2 spoon
3. Cumin seed (crushed) -1/4 spoon
4. Lemon juice - 1/3 cup
HOW TO MAKE PANEER CHEESE
In a 5.quart Dutch oven bring milk, salt and cumin seed just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes. Line a large strainer or colander with several layers of pure cotton cheesecloth. Strain mixture  discard liquid. Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in the refrigerator for at least 15 hours. Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Yields about 1 pound.

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Laddu Recipe - Malayalam Recipe | Home Recipes

Laddu Recipe - Malayalam Recipe | Home Recipes

 INGREDIENTS

HOW TO MAKE LADDU

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Prawn Patia Recipe | Kerala Recipes | Home recipes

Prawn Patia Recipe

Ingredients
1. Prawns, peeled - 1 lb.
2. Large onions - 2 sliced
3. Ginger, chopped - 1/2
4. Garlic cloves,chopped -3
5. Chilies,chopped - 4
6. Turmeric 1.14 oz. -1/2 teaspoon
7. Salt - 1/2 teaspoon
8. Ground cumin -1 teaspoon
9. Crushed dried red chillies -1 teaspoon
10. Groundnut oil - 4 tablespoons
11. Capsicum, chopped small -1
Preparation
Can of plum tomatoes, drained and roughly chopped water Heat the salt, cumin and dried chillies in a heavy frying pan over a high heat for 1 minute. Keep the spices moving. Add the oil. Lower the heat and add the onion and capsicum. Cook for a few minutes until the onions are soft. Add the ginger, garlic and chillies. Stir for another minute. Add prawns, turmeric and tomatoes. If the mixture is too thick add a little water. Simmer until prawns are cooked through.

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Chicken Curry Recipe | Indian Chicken Curry Recipe

CHICKEN CURRY RECIPE

INGREDIENTS
1. Chicken pieces -2 lb

2. Cumin powder -1 Spoon

3. Coriander powder -1 Spoon

4. Tomato, pureed -1Pcs

5. Salt to taste 

6. Cilantro/coriander leaves 

7. Oil-1 Spoon

8. Onions, chopped or pureed -2pcs

9. Ginger paste -2 Spoon

10. Garlic paste -2 Spoon

11. Turmeric powder -1 Spoon

12. Chilli powder -1 Spoon
How to prepare chicken curry
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on low heat. Add tomato, chicken, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour, keeping the saucepan covered with a lid.

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​PANEER PULAVU RECIPE | HOME RECIPE

​PANEER PULAVU RECIPE

Ingredients

1. Basumati rice-1cup

2. Water-2 cups

3. Onion-2nos

4. Green chilly-2

5. Green peas-half cup

6. Lemon juice-1spoon

7. Tomato souce-1 spoon

8. Paneer cubes-20 small cubes

9. Oil-2 spoon

10. Cloves-2

11. Cardomon-2

12. Cinnamon-2 small pieces

13. Mint leaves- 1 pinch

14. Coriander leaf-1 pinch

Preparation

Wash basumati rice cook in open pot put salt & lemon juice just cook grains separate not mushy.

Take a pan shallow fry paneer cubes in oil till golden brown colour. Cut these cubes small prices (4Pcs)

Chopped onion, slit green chilly , heat 2 spoon oil in a pan add cloves cinemon and cardomon then add chopped onion , green chilli, add salt , fry till onion transparent. add cooked rice into it then add tomato sauce  ten add fried paneer cubes mix well in a low flame put coriander & min on top then pan close 2 to 3 minutes, then off flame then serve

​ 

Side dish: curd salad, pickle

Author : Rajitha Raveendran

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Aviyal Recipe | Kerala Recipe | Home Recipes

Aviyal Recipe Kerala Style | Home Recipes

INGREDIENTS 

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Mango Chutney Recipe | Indian Home recipes

Mango Chutney

Ingredients

1. Refined oil -1/4 cup
2. Mustard seeds -1 poon
3. Turmeric powder -1/2 spoon
4. Raw mango -1 1/2 kg.
5. Salt -1/2 spoon
6. Water - 1 cup
7. Sugar Skin the mangoes-5 cups

PREPARATION

Remove the seeds and cut the mangoes into small pieces. Keep them aside. Heat the oil in a pan. Sprinkle the mustard seeds into the oil. Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan. Stir them thoroughly and add the water. Allow the whole thing to come to a boil. Add sugar to it and continue boiling. The chutney will be thickening. In the process continuous stirring is a must. When the chutney becomes thick remove the pan from burner. Let it cool to normal temperature. Refrigerate and serve cold.

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LEMON RICE RECIPE | HOME LEMON RICE RECIPES

LEMON RICE

Ingredients

1. Basumati rice-2cups

2. Lemon Juice-3spoon

3. Cashunuts-5 Nos. (cut 4 pices each)

4. Urad dal-half spoon (Uzhunnu)

5. curry leaf-6 nos

6. Green chilli-2 nos

7. Ginger-1piece

8. Turmeric powder-half spoon

9.cooking oil -3spoon

10. salt -to taste

11. asafoetida powder-1 pinch (Kaaya powder)

LEMON RICE PREPARATION

Wash rice and cook in a pot by enough water (8 cups) and 1 spoon salt and  not more cook ensure that the grains separate not mushy.

Fine chop ginger, slice green chillies length.

Heat a pan put 3 spoon cooking oil make medium heat put urdu dal and cashunuts, fry one minutes  then add green chilli, ginger add half spoon turmeric and asafoetida powder shir well a few minutes with law flame add cooked rice then lemon juice and salt to taste, mix well and turn off heat and serve for dish hot.

we can use side dish papadum, pickle or curd as your choice.

Author : Rajitha Raveendran

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