How to make Erissery | Onam Recipe | Malayalam Recipe | Erissery Recipe

Erissery Recipe : How to make Erissery | Onam Recipe | Malayalam Recipe | Erissery Recipe.

Ingredients for Erissery recipe

Green Banana             - 250 gram

Elephant yam              - 250 gram

Coconut                        - 2 Nos

Cumin                           - 1 Spoon

Mustard                        - 1 Spoon

Dry Chilli   (Grated)    - 5 Nos

Coconut Oil                  - 50 gram

Turmeric Powder         - 1 Spoon

Pepper Powder             - 1 Spoon

Curry Leaves                - 2 Leaves

How to Prepare

Green Banana & Elephant yam slice in same size (Medium Size) First make coconut milk from 1 coconut

Then Sliced Vegetables and Grated Dry chilli, turmeric powder, Pepper powder and salt to taste put in to coconut milk and cook well in a cocking pan. 

When our veg. half cook. Then 1/2 Coconut, cumin, Curry leaves put in to a mixer and grate it. After that this grated mix put into our veg. cocking pan. 

Then ad 1 cup water and Boil very well. Give little time to cook. That time we will take balance 1/2 coconut put in to mixer and mix, Then Hot coconut oil in a chena chatti and put in to mustard and curry leaves and make it brown. 

Then ad our coconut mix make it little hot, after that this mix we will ad in to our cocked vegetables then make little hot and close fire.

Erissery Recipe in Malayalam

 

How to make Rasam | Rasam Recipe | Onam Recipe | Malayalam Recipes

How to make tasty Rasam, Rasam Recipe, Onam Recipe, Malayalam Recipes.

Rasam Recipe | Kerala Recipes | Onam Recipe

Rasam Recipe Ingredients

1. Tomato  - 4 Nos
2. Garlic - 6 Pcs
3. coriander leaves - to taste
4. Curry Leaves - to taste
5. Oil - 4 Spoon
6. Mustard - 1 Spoon
7. Pepper Powder - Little
8. Rasam Powder - 2 Spoon
9. Dry Chilli   - 3 Nos
10. Water - 1 cup

How to Prepare Rasam Recipe

Cleaned and Sliced Tomato  put in to a mixer, mix very well like a paste. 

Then Take that Juice in a cooking pan ad in to Grated Garlic, Pepper Powder ,coriander leaves and 1 cup water, Then boil very well. 

When its start to boiling, We  will open fire in 2nd stove then Oil Make it hot in a chena chatti then put in to Mustard, Dry Chilli, Curry Leaves, and Rasam Powder then mix very well and make it brownish.

when its came to brownish we can close that fire, then we will ad this mix into our boiled Tomato juice and mix, then make boil again. 

After 2-3 minute close fire. Our tasty Rasam is Ready to serve.

Rasam Recipe In Malayalam

Aviyal Recipe | Kerala Recipe | Onam Recipe

 Aviyal Recipe | Kerala Recipe | Onam Recipe

Avial is a dish which is believed to have been originated from South India and is common in Kerala . It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast

Ingredients
Beans - 150g
Long Yard Beans - 150g
Elephant Yam - 150g
green banana - 150g
Chinese Potato - 150g
Snake Gourd - 150g
Cucumber Yellow - 150g
Drumstick - 150g
Green Mango - 150g
Carrot - 150g
Green chilli (Slice Long)- 250g
Coconut Oil - 100g
Salt - to taste
Turmeric Powder - 1 Spoon
Red Chilli Powder - 1 Spoon
Coconut - 1
Cumin - 2 Spoon
Red Onion - 100g
Curry leaves - 3 leaves
Green chilli - 4 nos



How to Prepare Aviyal

First all vegetables Clean and Chop in to long sticks , Then Coconut (grated ), Cumin, Red Onion, Curry leaves & Green chilli (chopped) put in to a grinder with  3/1 cup water then grind to a coarse paste. 

Then all sliced vegetables, Turmeric powder, chilli powder and salt put in to a pressure cooker  or cocking pan with 1 cup water and stir well, Then cook Half , (you can cook 12 to 15 minutes). After that we will ad coconut coarse paste in to our half cocked vegetables and mix well then make it hot. then put some oil and curry leaves and close fire.

 Aviyal Recipe In Malayalam

 

Cabbage Thoran Recipe | Kerala Recipe | Onam Special Recipe

Cabbage Thoran Recipe | Kerala Recipe | Onam Special Recipe

Ingredients

Cabbage               - 250g
Black Gram Dal   - 2 Spoon
Green Chilli         - 2 Nos
Onion                   - 50 g
Coconut (Grated) - 2/1
Mustard                - 2/1 Spoon
Salt to Taste
Curry Leaves        - 2 Leaves
Turmeric powder   - 3/1 Spoon
Coconut Oil          - 3 Spoon
How to Prepare
Sliced Cabbage, Grated Coconut, Turmeric powder  & Salt  mix well with hand and keep side.

Then Heat Karahi (Chena Chatti) When Heat our chena chatti put coconut oil and amke it hot then first put mustard after that put Black Gram dal, Make it brownish, after that Sliced Onion, Green Chilli also we can put into the chenachati, make itt brownish then put cabbage and cook well in low flame.

 Cabbage Thoran Recipe in Malayalam

Olan Recipe Olan Recipe | Onam Recipe | Sadya Recipe | Kerala Recipe

Olan Recipe | Onam Recipe | Sadya Recipe | Kerala Recipe

Ingredients
Ash gourd             - 150 grm
Pumpkin               - 100 grm
Coconut Milk        - Make from 1 coconut
Coconut Oil          - 1 spoon
Green Chilli          - 3 os
Beans (Vanpayar) - 100 grm
Curry leaves         - 2 Leaves
Salt to taste

How to Preparation Olan
Beans (Vanpayar) 10 to 15 minute keep in to water, After Remove water.
Then Beans, sliced and peeled Ash Gourd, Pumpkin, Green chilli, ad salt to taste put together in to a cooking pan, cook very well. When our vegetable cook very well  we will ad 2nd coconut milk, after that wait for boil dry. When boil and we will ad 1st coconut milk then make little hot, after hot we will stop fire.
Then put little coconut oil make it hot in a Cheenachatti or frying pan , when oil is hot put Curry leaves make it brownish and ad to our Olan.
Our tasty olan is ready to serve.

Kichadi Recipe | Cucumber Kichadi | Onam Special | Home Recipes

Kichadi Recipe | Cucumber Kichadi

Onam Special

Ingredients
Cucumber         - 250 grm
Cumin               - 2/1 Soppn
Curd                  - 1 cup
Green chilli       - 3 Pcs
Coconut            - Half 
Coconut Oil      - 2 Spoon
Mustard            - 2 Spoon
Dry chillies       - 2 Nos
Curry leaves      - 2 leaves
Water                 - 1cup
Preparation 
First we will mix coconut with cumin in a mixer then keep it side.
After Green chilli , mustard, curry leaves crushed in together then keep side.
Then we will cook sliced and peeled cucumber in a cooking pan also add salt to taste.
When it was cook well we will ad first two mixed ingredients and ad water and cook Very well,
after cook very well wee will ad curd and mix very well , now we can close fire.
After that put coconut oil make it hot in a Cheenachatti or frying pan , when oil is hot put mustard and dry chillies make it brownish and ad to our Kichadi, then we can serve

Kichadi Recipe In Malayalam

Mango Pickle Recipe | Manga Achar | Malayalam Recepes | Onam Special

Mango Pickle Recipe | Onam Special

Ingredients
Green Mango sliced - 500 grm
Garlic                      - 10 Pcs
Mustard                   - 2/1 Spoon
Gingelly Oil            - To Taste
Turmeric powder    - 2/1 Spoon
Chilli Powder         - 3 Spoon
Fenugreek Powder - 2/1 Soppn
Asafoetida Powder - 2/1 Spoon
Mustard Powder      - 1 Spoon
Curry Leafs             - 2 Leaf
Salt                          - To taste
How to prepare
Sliced ​​mangoes well mix with salt and turmeric powder then keep half an hour. 
After half an hour Add Fenugreek Powder, Asafoetida Powder & mustard Powder then mix well,
After that heat a cooking pan and put Gingelly Oil, When heat oil put in mustard , garlic & curry leafs make it brownish color, Now we will ad our mixed mango in to pan and mix well When our mango little heat wee will close fire. Tasty Mango pickle is ready to Serve.

Onam Special Mango Pickle  Recipe
in Malayalam 

Katti Parippu | Recipe | Dal Recipe | Onam Recipes | Kerala Recipes

Katti Parippu | Recipe | Dal Recipe

Ingredients

Dal               - 100 grm
Ghee            - 50 grm
Green chily  - 3 pcs
Salt               - to teast
 
How to prepare
 
Dall (katti parippu), Green chilli, Half ghee 25grm Cook well with one cup of water in a cooking pan. If you are using pressure cooker cook 10 minute .
Then mix well using Steel thavi like a paste , after that add balance ghee and salt to taste, then mix well. Now we can Serve with hot.

Katti Parippu Recipe in Malayalam

Sadya Special

Ginger Curry Recipe | Onam Recipes | Home Recipes

Ginger Curry Recipe

Required items

200 grams of ginger, 1 coconut, coconut oil, 2 green chillies, mustard 1 teaspoon, salt, tamarind, curry leaves, coriander 3 tsp, chili powder 

Ginger Curry Recipe in Malayalam

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.