Pumpkin Pola - Pumpkin Pudding

Pola is a keralite traditional Ramadan (Sweet) Pudding Recipe which is cooked in a  tawa on slow flame

Mostly they cook many variety of pola like carrot pola, thari pola,bread pola,chicken pola . I prepared it with pumpkin and the taste was amazing.

Yellow Pumpkin Pola (Puddding)

Kerala Special Ramadan Recipe

Ingredients

Yellow pumpkin –  ¼ kg grated

Egg – 4 nos

Cardamom powder –  1 tspn

Sweetened Condensed milk (milk Maid) – 4 tbspn

Milk – ¼ cup

Maida (plain flour) 2 tbspn

Ghee 2 tbspn

Cashew nuts  - 50 gram

Pistachio flakes – 1 tbspn

Method

Roast and cook grated yellow pumpkin in a ghee.In a mixie add yellow pumpkin sweetened condensed milk (milk maid) egg, cardamom, maida blend together to thick consistency

In a wide pan roast the nuts in golden brown and keep separate

In the same pan add ghee and pour the blended mixture ....close the lid and cook on slow flame for 10 minutes

Now sprinkle the roasted cashew nuts and cook again for 5 minutes

Now very carefully flip it into another pan and cook the other side in a slow flame 5 minutes.transfer into serving plate and sprinkle with pistachio flakes

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Inji Puli/Puli Inji curry( Ginger Jaggery Curry)

 Most Keralites are celebrating ONAM Festival.  They prepare Onam sadhya which is a Kerala Special Thali and has as many as 29 items in one Thali. Out of these items Mixed vegetable Sambaris one such dish.Main Side dish for Onam Thali.  I wish to give a treat to my viewers by providing this simple and quick to make recipe - Kerala Special Inji Puli / Puli Inji Curry

This recipe send by My Best Friend Viji  sathya Thank u viji

//Sorry for late posting//


Inji Puli/Puli Inji  curry( Ginger Jaggery Curry)

Ingredients :

Ginger : 1/2 cup   (finely chopped)
Tamarind paste : 3  tsp or Tamarind pulp : small lemon sized
Green Chilly : 3-4   (finely chopped)
Turmeric Powder : 1/4 tsp
Red Chilly Powder : 1/2 tsp
Mustard Seeds : 1/2 tsp
Dry Red Chilly : 2-3 (broken)
Jaggery : 1/4 cup according to taste
Curry leaves : 2 sprig
Coconut Oil  : 3 tbsp
Water : 11/2 cup
Salt to taste

1. Soak the tamarind in 1 cup of hot water for a 10-15 minutes then to extract the juice and filter the tamarind juice .or
tamarind paste in the water. Set aside.
2. Peel the ginger and chop finely, pour the chopped ginger.
3. Heat coconut oil in a kadai and fry the ginger until its brown.
4. Remove the fried ginger excess the oil and keep it aside.
5.  Option fried ginger in a mixer grinder to get it finely crushed.

6. Take a kadai or preferably and pour the tamarind juice,add salt,chilly powder and turmeric powder and combine well.
7. Bring to boil, reduce the flame to low and cook for 10 minutes,so that the gravy gets thick.
8. Add 1 cup of hot water with jaggery and mix well, filter it and keep that aside.
9. Heat oil in a pan,add mustard seeds, when it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour.
10. Add the crushed ginger and jaggery water ,reduce the flame allow the mixture to boil until the mixture is thick, pulpy and reduced by half.
11. Cool and transfer into a jar or bottle and leave to settle for an hour and Enjoy!

Onam Recipes
Tag: Inji puli, Puli Inji, Kerala Special, Kerala Recipes, Festival Recipe,Medicated Recipe,

Kerala Special Vegetable Sambar

Kerala Special Vegetable Sambar

 

 

 

 Most Keralites are celebrating ONAM Festival.  They prepare Onam sadhya which is a Kerala Special Thali and has as many as 29 items in one Thali. Out of these items Mixed vegetable Sambaris one such dish.Main Side dish for Onam Thali.  I wish to give a treat to my viewers by providing this simple and quick to make recipe - Kerala Special Mixed veggie Sambar.

 

 

 

Serves: 6 persons

Preparation Time: 20 minutes

Cooking Time: 30 minutes

 

 

 

Ingredients

For Dhal

Thur dhal – 200 gram

Turmeric pwd – ¼ tspn

Methi seeds – ¼ tpsn

 

 Vegetables

(Yam,pumkin,beans,carrot,tinda,brinjal,raw manga,big cucumber,drumstick, green banana,bitter gourd – ½ kg)

Red chilli pwd – ½ tspn

Coriander pwd – ½ tspn

Small onion – 10nos

Big onion – 1

Green chilli – 2 nos

Tomato – 2 nos

Kudampuli – 3 nos

 

For tempering

Oil KL nirmal coconut oil (or) sunflower oil – 4 tspn

Ghee – 2 tspn

Whole red chilli – 3 nos

Mustard seeds – 1 tspn

Cumin seeds – 1 tspn

Garlic – 4 pods

Curry leaves – few

Eastern Sambar pwd – 2 tspn

 

Method

Wash dhal and add water , turmeric pwd, methi seeds and  cook the dhal in a pressure cooker until soft, mash it and keep it aside.

Wash kudampuli and soak it in a hot water.

Heat the cooker add 1 tspn oil temper with mustard seeds, curry leaves.

 

Add onion, tomato and green chilli sauté  for 5 mins.

Add all the veggie mix well and add red chilli pwd, coriander pwd turmeric pwd, salt and  stir it well add 1 glass of water and  close the cooker lid , leave it for  2 whistles and remove from the heat.

In a wide vessel temper with 3tspn oil + ghee,mustard seeds , whole red chilli , curry leaves , garlic, asofeotida fry for  2 to 3 min.

Add onion, sambar pwd sauté well and add mashed dhal, add required amt of water and  cook for 5 min.

Now add the cooked veggies, soaked kudampuli and cook for 10 min.

 

 

 Note: Keralites are using kudmpuli for puli kuzmpu/katta salana, I always use bitter gourd in the sambar, if we cook bitter gourd with sambar we couldn’t find the bitter taste.If you don’t have eastern sambar pwd , use any other brand.

Tag: Kerala Special Sambar, Mixed veg Sambar, Onam Special Sambar.Healthy veggie Sambar,Sambhar, Kerala Sambar

Kerala Special Pazham Pori

 Kerala Special Pazham pori - Ripe Banana Fritters
Ramadan Special

Kerala pazampori is a famous dish here in Dubai...its available in all Malayali tea shops..its very good for children and it tastes yummy..

Required ingredients

maida (all-purpose flour) – 1  cup

sugar –  1/4 cup

baking powder – 1 tspn

egg - 1 no

Banana - 2 nos

salt -  1 pinch

rice powder - 1 tspn

water (required quantity)

Oil – for deep frying

Method

In a bowl add maida, sugar, salt, rice powder, egg add water and mix well with blender into thick consistency.

cut the banana into length wise long pcs.

If the batter is too thick, add little  water. Set aside for  few minutes.

Dip the banana into the prepared batter mix.

Deep fry until golden brown.

kids favorite yummy pazham pori 

 Note:

If you don't like egg, add 1 tspn of  baking powder and curd instead.

if you want more flavor add little cinnamon pwd and cardamon pwd.

if you want sour taste add little lemon juice.

Maththangka Erissery - Yellow Pumpkin Curry

Erissery is a very important traditional curry of Kerala and can be prepared invariably with many vegetables.

Recipe Source :Julie  ( Erivum Puliyum)


Ingredients


yellow pumpkin (mathaga )200 gram
turmeric powder ¼ tspn
chilly powder 1/2 tsp
salt


To grind
coconut grated 1/2 cup
cumin seeds 1/2 tsp
shallots 2-3


To temper 
red dry chillies 2-3
curry leaves
mustard seeds 1/2 tsp
shallots 4-5 thinly sliced
shredded coconut 4tbsp
oil(preferably coconut oil ) 3tsp

Method

Wash and remove the skin and seeds , cut the cube sized pieces.

 

1. In a wide vessel maththangka ( pumpkin), salt, chilli pwd  and  add enough water let it cook for 10 – 15 minutes covered on low medium flame.
2. In the meantime, grind the coconut , shallots & cumin seeds to a smooth paste.
3. Uncover the lid, mash a few cubes with the back of the spoon and leave some just like that. (If its very watery you can mash the rest too to make it thick, otherwise leave a few just like that.)
4. Add the ground paste to the boiled pumpkin cubes.
5. Let it come to a slow boil for 2 minutes. Put off flame.
6. In another pan, Heat oil. Splutter mustard seeds, curry leaves. Fry red chillies.Saute the sliced shallots till light pink in color.
7. Then add the reserved shredded coconut and fry till light brownish color appears evenly.
8. Pour this over the curry, Mix & serve.

Servings~ 3-4 adults

NOTES
* The tempering with shredded coconut is very important as it has lot of flavors and don't miss that
* The curry should be moderately thick and not too watery. The water added for cooking pumpkin should be accordingly.

Iyar Aaththu Adai & Kerala Aviyal

 Iyar Aaththu  Adai &  Kerala Aviyal

Adai/Lentil Pancake/Paruppu adai

ஐயர் ஆத்து ஸ்பெஷல் பருப்படை

Adai

Protein Pack Breakfast, this recipe is Traditional Iyengar Special.

Our Muslim Special Channa dhal adai.  with Mint Chutney.

Ingredients

Channa dhal – 100 gram

 Idly Rice – 50 gram

Urad dhal – 25 gram

Tuar dhal – 25 gram

Red chilli – 3 nos

Ginger – 1 inch piece

Salt – to taste

Asafetida – ¼ tspn

Curry leaves

Method

Soak urad dhal, channa dal, tuar dhal, rice separate for 1 hour

In a grinder or mixer Add red chilli, asafetida, ginger, salt grind well with rice

Next add tur dhal & urad dal grind ¾ th .

Add channa dhal grind 3/4^th

Mix altogether well & and ferment for about 8 hours

In a iron tawa pour the adai batter one ladle full spread and sprinkle oil around the adai 

Flip the adai and prepare crispy adai (dosai). Crispy adai is ready eat with any kind of chutney or avail.

My favorite tiffin  adai I would like to eat with jaggery (vellam)

Note: You can use green chilli instead of Red chilli, To get more taste we can add Moringka  leaves to this adai or Palak or Methi leaves

கேரளா ஸ்பெஷல் அவியல்
Kerala Special Aviyal

Aviyal

Ingredients

Yam ( cheenai kizangku)

Bringal

Pumkin

Big cucumber

Carrot

Tinda

Green banana

Drumstick

Beans

To grind

Green chilli – 3 nos

Cumin seeds – 1 tbspn

For Tempering

Coconut oil ( KL Nirmal Brand) – 2 tbspn

Curry leaves

Coconut milk – 1 cup thick milk

Coconut milk – 2 cup thin milk

Method

Wash and cut  all the vegetables, add thin coconut milk and salt and cook for about  15 min until all veggies gets cooked well.

Grind the given ingredients to form a  smooth paste

Add it to cooked vegetables and cook for 5 min.

Now  Add coconut oil and curry leaves and cook for about 5 min.

Remove from the heat and serve it with plain rice or Adai.

Adai aviyal is the best combination.

Note:  Instead of Adding coconut oil and curry leaves you  can also temper it and pour to a cooked veggie.

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Raw mango Chutney - Pacha Manga Chutney

Kerala Special Manga Chutney/Raw Mango Chutney/Pacha Manga Chutney

Ingredients

1. Raw Manga – 1
2. Fresh coconut – ¼ cup
3. Whole red chilli – 3 ( depends on  your spice level)
4. Small onion – 3
5. Salt – to taste
6. Ginger – small piece
7. Garlic – 1 pod

For tempering

1. Mustard seeds – ¼ tspn
2. Oil – ½ tspn
3. Curry leaves – few
4. Urad Dal - 1/2 tspn

Method

1. Wash remove the skin from the raw mango and cut into small pieces.
2. In a mixie add raw mango, coconut, ginger, garlic, salt, small onion grind into coarse paste.
3. In a small pan temper with above ingredients and pour it to mango paste and mix well.
4. We can have this chutney with plain rice or dosa.
5. This chutney gives more taste especially to the pregnant women.

Serves : 3 person

Preparation time: 7 minutes

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Kerala Special cabbage Thoran (varavu /poriyal/Stir fry)

Most Keralites are celebrating ONAM Festival.  They prepare Onam sadhya which is a Kerala Special Thali and has as many as 29 items in one Thali. Out of these items Cabbage Thoran is one such dish.  I wish to give a treat to my viewers by providing this simple and quick to make recipe - Cabbage varavu/thoran/poriyal. You may prepare this simple yet tasty side dish and enjoy it with rice or roti.

Kerala Special cabbage Thoran (varavu /poriyal/Stir fry)

Dum  Cabbage

Serves :4

Preparation time 10 minutes

Cooking time : 10 minitues

 Ingredients

1. Cabbage – 400 gram
2. Ginger – grated 1 tspn
3. Coconut  - grated – ¼ cup
4. Chopped Green chilies – 2 nos 
5. Salt – to taste
6. Chopped Small onion –  8 Nos
7. Turmeric pwd – 1/2 tspn
8. Water – 4 tbspn

for tempering

1. Kl nirmal coconut oil or sunflower oil  - - 2 tbspn
2. Mustard seed – ½ tspn
3. Curry leaves – few
4. Cumin seeds – ½ tspn

Method

Mix all the ingredients In a bowl ( chopped cabbage, coconut,green chilles, ginger,salt, small onion, turmeric pwd) keep aside.
In a pan add oil , mustard seed, cumin seed, and curry leaves whey start crackle  add cabbage mix stir well and sprinkle the water close the lid keep the flame medium low and cook it for 7 minutes. Open the lid , stir it and transfer the cabbage into a serving bowl.

Serve with plain rice or chappathi.

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Kerala Special Payiru Curry - Whole Moong Dhal Curry

 

 

 

Nool Puttu & Kerala Payiru kari

This curry has been taken by Keralites as their morning breakfast.
They Take this as a side dish for idiyapam(nool puttu),puttu , apaam It goes well with other food also.

Kerala Payaru kaRi – Whole Moong Dhal Gravy

Ingredients
Whole Moong Dal : 150 gram

Onion – 1 no

Tomato – 1 no

Green chilli (slit) – 3 nos

Ginger grated – 1 tspn

Garlic - 2 nos  (crushed)

Turmeric powder – ¼ tspn

Coconut milk powder – 1tspn

Salt – to taste

For tempering

Oil – 3 tspn ( sunflower oil or coconut oil KL Nimal Brand)

Mustard seeds – ½ tspn

Curry leaves – few

Whole red chilli – 2

Small onion – 2 nos

Method

Soak moong dal overnight, next day morning wash and drain the water.

Add 350 ml water chopped onion, diced tomato, garlic,ginger, salt green chili, turmeric,.

Dissolve coconut powder in a hot water and add it to dal 

close the cooker and leave for 3 to 4 whistles. 

Remove from the gas stove after pressure is released mash slightly with masher.

Finely, temper with given ingredients and add it to moong dal.

Note Instead of coconut powder you can use fresh coconut milk.

This Kerala Special Payiru kari goes very well with idiyappam (Spring hoppers) , Puttu, AAppam.
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King Fish Fry with Biriyani masala
King fish roast

Karnataka Style goose berry Rice
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