KERALA PAZHAM PORI RECIPE

A perfect keralite snack recipe .It is one of the most favorite dishes of all kerala food lovers.This instant evening snack can be prepared with minimum staple ingredients which are readily availabe at any keralite kitchen.

Hope you all will like this recipe .You can also check few more instant snack recipes available in this blog.

INGREDEINTS

Ripe banana (plantain)- 4-5

All purpose flour-2 cups

Turmeric powder -1/4th tsp

Sugar -4-5tbsp

Water -1/2 cup

Egg -1

Oil for deep frying banana slices

COOKING METHOD

  • Cut the bananas into three slices.
  • In a large mixing bowl combine together flour, turmeric powder ,sugar etc.
  • crack one egg and add enough water to make a smooth lumpfree batter.
  • Once the batter is ready, dip each slice of banana into the prepared batter and coat it well with flour mixture.
  • Heat oil in a medium flame ,gently drop the banana slices into the hot oil.
  • Fry till both the sides get golden in colour.
  • Transfer the fried banana fritters on to an oil absorbant paper.
  • Serve them hot with some tea or coffee.

NOTE

  • Always use perfectly riped plantain which are firm in texture.
  • Adding egg in the batter is completely optional, but it will helps to bind all the ingredients together and gives a nice texture for banana fritters.
  • Batter should slightly thick to coat well all over the banana slices .
  • You can use coconut oil for deep frying bananas which will give the authentic flavor of kerala pazham pori.

COOKING INSTRUCTION WITH PICTURES

Take a mixing bowl and add all the dry ingredients.
Add turmeric powder and sugar.
Pour in some water and make a smooth batter.
Crack one egg into the batter and mix well.
Get the batter right and you will end having the perfect banana fritters.
Cut each banana into three slices vertically.
Heat oil in a medium flame.
Dip the banana slices into the batter deep fry till perfectly cooked.
Fry in a medium hot oil ,flipping sides in between.
Perfect banana fritters are ready !!!!

Serve hot with some tea or coffee.

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DRY COCONUT CHUTNEY /COCONUT CHUTNEY PODI

No oil coconut chutney podi/Powder is really a lip smacking one compared our usual south indian coconut chutney.The highlight is it will remain fresh upto one month ,so just prepare it in bulk and store it in an airtight container and use it whenever required.It save a lot of time ,isn’t it?

Dry roasting coconut will actually helps to increase it’s shelf life.Always use a very clean and dry spoon while serving chutney as an accompaniment for South Indian breakfasts.

Some people don’t like the flavor tamarind ,you can skip it if you dont want to give a tangy flavor.I personally like it’s flavor ,so a small piece tamarind was added while grinding.

INGREDIENTS

Grated coconut-2 cups

Dry red chillies-10

Curry leaves -1 cup

Tamarind -small sized

Asafoetida-1/4th tsp

Salt

METHOD

  • To begin with dry roast coconut for 4-5 minutes in a low to medium flame .
  • Once it’s colour changes and coconut becomes aromatic ,Switch off the flame and let it cool well.
  • In the same pan ,dry roast chillies and curry leaves separately.
  • Once all the ingredients reaches room temperature, powder them using a blender .
  • While blending add few more ingredients which will enhance the flavor of chutney podi (tamarind, salt, asafoetida ).
  • Blend everything together and make a coarse powder out of it.
  • Transfer into an airtight container ,serve it whenever you required using a dry ,clean spoon.
  • This will remain fresh upto one month.
  • Best to be served along with Dosa ,Idli ,Uthappam etc

PICTORIAL INSTRUCTION

Dry roast freshly grated coconut for 4-5 minutes in medium flame .
Once it’s colour changes into golden brown ,turn off the flame and keep it aside.
Dry fried coconut.
Dry roast chillies till they turn crisp in texture.
Saute curry leaves 2-3 minutes in a low flame and keep aside.
Allow this to cool completely.
powder them all using a mixer grinder along with salt ,tamarind and asafoetida .
Blend it coarsely.
Adding asafoetida powder in between.
Blend it once again.
Spicy and tangy flavored Chutney podi is ready!!!!!

Dry coconut chutney powder is a perfect combination to serve along with Idli

,Dosa etc.

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CHICKEN FRIED RICE

If you are in search for a go to meal for busy weekends ,then this chinese fried can be a great option to consider.You can customise it with your favorite add ons especially in the case vegetables. Enjoy this super delicious fried rice at the comfort of your home.

INGREDIENTS

Basmati rice-2 cups

Boneless chicken pieces -1/2 kg

chopped carrots -1/4th cupS

Garlic cloves -4-5

Green chillies -3

Chopped beans -1/4th cup

Soya sauce -2tbsp

Red chilli sauce -2tbsp

Black pepper-1&1/2 tsp

salt

Spring onions for garnishing

Sunflower oil 3 tbs

METHOD

  • Rinse off basmati rice and soak for 15 minutes .
  • Cook basmati rice till it become firm not mushy.
  • Drain to a colander and let it cool completely.
  • In a mixing bowl add chicken pieces, pepper powder and salt.Mix well.
  • Heat 1/2 tbsp of oil in a pan ,add marinated chicken pieces and cook for about 4-5 minutes in a medium flame.Once it’s done keep it aside.
  • Pour remaining oil to the same pan .
  • Add garlic and green chillies ,saute for 30seconds just to get rid off it’s raw flavor.
  • Add finely chopped carrots and beans .Toss it on a high flame for few minutes.The texture should remain crunchy not soft and mushy.
  • Transfer the rice along with soya sauce ,red chilli sauce and salt.
  • Stir in well ,keeping the flame high.
  • Add chicken pieces and keep mixing till the rice gets imparted with all the flavors of sauces and turns hot.
  • Finally add some spring onion and give it a good mix.
  • Piping hot chicken fried rice will be ready to serve !!!!

KERALA CHICKEN CURRY

This kerala chicken curry prepared with roasted coconut gravy is my dear to heart.There are multiple variations for kerala chicken curry ,but this particular recipe is loved and prepared very commonly in most of the south indain houses .The gravy is mildy spicy and make a great combination for apppam ,steamed rice ,chapathi etc.For this recipe i have used very few staple ingredients which are readily available at any kerala households.

INGREDIENTS

FOR MARINATION

chicken- 1kg

Turmeric powder -1/2 tsp

Pepper powder -2 tsp

salt

FOR ROASTING

Grated coconut -1/2 cup

cumin seeds -1 tsp

Chopped onions -2 tbsp

Curry leaves

Coconut Oil -2 tbsp

Garlic -6 cloves

Chilli powder -2 tsp

Turmeric powder -1/4th tsp

Coriander powder -2tsp

VEGETABLES

Sliced Onions -1 large sized

Ginger -1 small sized

Garlic -4-5 cloves

Green chillies -3

chopped Tomato -1

METHOD

  • Take a mixing bowl and add chicken pieces along with turmeric powder, pepper powder and salt.
  • Mix well and keep the marination for 20 minutes.
  • Heat some oil in a pan ,add grated coconut along with ,chopped onions garlic, cumin seeds, curry leaves etc.
  • Once it turns golden brown add spices (chilli powder ,turmeric powder and coriander powder).
  • Roast it in a very low flame.Once it becomes aromatic ,switch off the flame and let it cool for a while.
  • Once it cools down ,grind and make a thick paste out of it.
  • Take all the sliced veggies and add into marinated chicken pieces.
  • Add 1/2 cup of water and let it cook for 10 minute in a medium flame.
  • Once chicken become tender add ground coconut paste and let it cook for another 5 minutes in a medium flame.
  • Once the curry starts to boil ,check the taste ,add salt if required.
  • Finally fry some onions and pour it over the curry.
  • Serve hot with some appam, chapathi, steamed rice etc.

PICTORIAL INSTRUCTIONS

In a pan keep all the ingredients for marination (chicken ,turmeric powder ,pepper powder and salt).Mix well .Let the chicken pieces get absorbed with all the flavor s of masala.
keep the marination for 20 minutes
Heat some oil in a pan ,add grated coconut along with chopped onions, garlic, cumin seeds and curry leaves.
Roast until it’s colour changes slightly brown.
Add masala. chilli powder, turmeric powder and coriander powder.Roast until masala become slightly heated up.
Once masala is ready , let it cool for a while.Then grind it by adding some water till you get a smooth pate out of it.
Sliced onions, chopped tomatoes,Green chillies, Ginger ,garlic.
Add all veggies in the marinated chicken.Let ot cook for 10-15. minutes.
Once they are half cooked ,add coconut paste and let it cook for another 5-8 minutes in a medium flame.
roasted coconut paste .
Finally fry some onions till they become brown colour and pour it over the curry.

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PRAWNS BIRIYANI

Today’s recipe is one of my favorite rice varieties.Spicy prawns masala layered with perfectly cooked biriyani rice is a pure bliss to relish during any special occassions. Here i have used Jeerakasala biriyani rice which had actually enhanced the flavor of this biriyani.You can serve this delicious biriyani with any of your favorite raita and pickle .

Here’s the recipe:

INGREDIENTS

onions-2

Green chillies -4

Tomat0-1

Ginger -1 small piece

garlic -6-7 loves

Coriander leaves

oil -4 tbsp

Water -3 cups

FOR MARINATION

Prawns -1 Kg

Chilli powder -2tsp

Turmeric powder -1/2 tsp

Pepper powder -1 tsp

Salt

FOR RICE PREPARATION

Biriyani rice -2 cups

Cardamom 3-4

cinnamon stick -1 small piece

Clove 3-4

sliced Onions -1

Ghee -2 tbsp

Water -3 cups

salt

METHOD

  • Wash and clean prawns thoroughly.If you are using medium sized prawns ,devein it and Keep aside.
  • Take a mixing bowl and add cleaned prawns along with turmeric powder ,chilli powder ,Pepper powder and salt .Mix well and keep the marination for 15 minutes.
  • Take a fry pan and shallow prawns for 2 -3 minutes in a medium flame. Keep this aside.
  • To prepare rice ,heat some ghee in a pressure cooker .Then add cardamom, cinnamon sticks and cloves ,saute it in a low flame till they become aromatic.
  • Add sliced onions and saute it until they become transluscent.
  • Next add washed and cleaned basmati rice along with 3 cups of water .
  • Finally add salt as per taste.
  • Cover and pressure cook for 1 whistle in a medium flame.
  • Meanwhile let’s prepare prawns masala.
  • Take a apan ,and pour some oil.Add crushed ,ginger, garlic and green chillies .]
  • Saute it till it’s raw tastes goes off.Next add slices onions and tomatoes , saute it well till they become soft and mushy.
  • Now it’s time to add some spices .Sprinkle some turmeric powder ,chilli powder and garam masala.
  • Add fried prawns and mix well.
  • Pour some water and let it cook for 3-4 minutes in a medium flame.
  • salt as per taste.
  • Once prawns masala is ready ,switch off the flame and keep this aside.
  • Once the pressure cooker releases first whistle ,wait until steam goes of completely.
  • Transfer the cooked biriyani rice into another pan.
  • Take a big kadai for layering process.To begin with spread some biriyani rice on the bottom side ,add some prawns masala on top of it. Repeat the process .
  • Garnish with some coriander leaves and cover it with an airtight lid.Cook for 10 minutes in a very low flame .
  • Keep the biriyani pot on top a dosa pan and cook it on a low flame .This will help to spread the heat evenly and rice will be non-sticky and delicious .
  • Serve hot with some onion raita and pickle .

PRESSURE COOKER MATAR PULAO

Today i am going to share with you an extremely simple pulao recipe prepared with pressure cooker. Matar pulao served along with onion raita is a real comfort food for my family.The wholesome spices roasted in ghee will makes it immensely flavorful and addictive.

This one pot meal is a real fuss free rice variety that comes together in minutes using just pantry staples.

INGREDIENTS

Basmati rice-1 cup

Green peas -1 cup

Water -1&1/2 cup

Onion-1

green chillies -3

Ginger garlic paste -2 tsp

Ghee-2tbs

Bay leaf -2

Cumin seeds -1 tsp

Cinnamon sticks-2

Cardamom – 4-5

cahews -7-8

salt

COOKING INSTRUCTION.

  • Soak basmati rice for 20 minutes .This will give a fluffy and soft texture for rice.
  • In a pressure cooker melt 2 tbsp of ghee.Add whole garam masala and saute it for few seconds till it generates a nice aroma.
  • Add green chillies ,onion and ginger garlic paste. Saute it for a while .
  • Next add green peas ,preferably fresh ones.
  • Add washed and soaked basmati rice along with 1&1/2 cup water.
  • salt as per taste.
  • Cover the lid and cook in a medium flame for 1 whistle.
  • Fry some cashew and pour it on top of rice.
  • Serve hot with some onion raita and pickle. It’s super delicious.

PICTORIAL INSTRUCTION

Basmati rice, green peas, ginger garlic paste ,onion, green chillies, garam masala, ghee
Heat 2 tbsp of ghee in a pressure cooker.
roasting whole garam masala till it becomes aromatic.
It may take few seconds.
Add sliced onions, green chillies, ginger garlic paste etc.
Add fresh green peas.
Add Soaked basmati rice
Pour 1&1/2 cup of water and sprinkle some salt .
Pressure cook for 1 whistle.
Matar pulao is ready.
Soft and fluffy rice.
Finally add some fried cashews.

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BUTTER MURUKKU RECIPE

Butter murukku is a famous south indian snack made with rice flour and gram flour.There are many versions available for this crispy evening snack which are very often prepared in most of the south indian homes.Today’s recipe is a simplest and easiest version of murukku recipe and i am sure you will definitely love it .

This is the quick version of murukku recipe, hence we need rice flour(here i have used store bought idiyappam powder),roasted gram flour ,butter etc.

Since the readymade gram flour was not available ,for this recipe i have used roasted split gram dal and powdered it using a mixer grinder.

INGREDIENTS

Rice flour-1&1/2 cup

Roasted gram flour-4 tbsp

Butter -3/4 th tbsp

cumin seeds -1 tsp

Asafoetida -1/4th tsp

Water -1 cup

salt.

Oil for deep frying.

PREPARATION TO MAKE BUTTER MURUKKU

  • In a mixing bowl add rice flour , roasted split gram flour and butter.Mix well until butter get nicely mixed up with flours.
  • Add salt, cumin seeds and asafetida for that mild and subtle flavor.Pour water little by little and knead until it forms into a soft dough.
  • Take a star designed disc suitable for making perfect shaped murukku.
  • Grease the murukku maker with some oil and fill it with a portion of the dough.
  • Heat some oil for deep frying in a kadai and press the murukku maker directly into hot oil.
  • Do not over crowd it, hence you would end up with less crispy and oily butter murukku.
  • Fry them in batches.Wait until it’s colour slightly changes into golden colour.
  • Once it becomes crispy ,transfer it into an oil absorbing paper .
  • Once it cools, store it in an airtight container .This will remain fresh up to 2 weeks.

PICTORIAL INSTRUCTIONS FOR MAKING BUTTER MURUKKU

In a mixing bowl add rice flour , roasted gram flour, and butter .
Mix well and make sure butter gets well combined with flour.
Next we need to add cumin seeds, asafoetida, salt etc.
Pour 1 cup of water and knead it well till we get a soft dough.
Dough is ready.
Take a star shaped disc and place it inside the murukku maker.
Fill the murukku maker with some portion of the dough .
Directly press it into the hot oil.
Fry until crispy and golden colour.
It’s ready !!!!!!

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https://www.youtube.com/c/BEENASRECIPES

PAVAKKA /BITTER GOURD THEEYAL RECIPE

Theeyal is a staple dish in south indian cuisine.It is nothing but thick gravy of tamarind extract and spiced roasted coconut cooked along with some vegetables.we can prepare many versions of theeyal changing the main ingredient of the recipe.This is served with rice along with any mild vegetable stir fry .Popular theeyal recipes are Ulli theeyal/shallots theeyal/drumstick theeyal/bitter gourd theeyal etc.

You can expect many unique varieties of theeyal in this blog very soon.

Bitter gourd has so many nutritional benefits.But the real challenge lies on reducing bitterness .Marinating the chopped bitter gourd with some salt and squeezing out the excess moisture helps to reduce bitterness to a great extend.

Try this recipe it tastes heavenly while cooked with spicy coconut masala.

Here’s the recipe :

INGREDIENTS

Bitter gourd -2 medium sized

salt

Oil-1&1/2 tbsp

FOR GRINDING

Grated Coconut -1/2 cup

Shallots-6

Garlic-3

cumin seeds – 1tsp

Dry red chillies -4

curry leaves -1 sprig

coconut oil -2 tbsp

Goose berry sized Tamarind soaked in hot water.

Turmeric powder-1/4th tsp

Chilli powder -2 tsp

Coriander powder -1&1/2 tsp

INSTRUCTION.

  • Rinse off bitter gourd and deseed them.Cut them in roundels or cut into small pieces .
  • Marinate it with enough salt and mix well.Keep aside for 20 minutes.
  • Heat some oil in a pan ,add grated coconut, shallots ,garlic ,cumin seeds ,curry leaves, dry red chillies etc. saute it well until coconut turns brown colour.
  • Once it changes it’s colour add spices(turmeric powder, chilli powder, coriander powder etc.) by keeping flame very low.
  • Saute it well.switch off the flame once masala starts to generate a nice aroma.keep it aside for a while and let it cool well.
  • Grind it by adding soaked tamarind and half a cup of water.Make a fine smooth paste out of it.
  • Squeeze and discard the moisture from bitter gourd.Bitterness will get reduced to the max by this way.
  • Heat a pan and add some coconut oil ,add squeezed out small bitter gourd pieces.Fry this for 3-4 minutes on a medium flame ,wait until it’s colour changes slightly.
  • Next add ground coconut masala.Water is added to the mixture to adjust the thickness of the gravy.
  • Add salt and bring this to boil for few minutes .
  • Delicious Bitter gourd theeyal will be ready to serve.

INSTRUCTION WITH STEP BY STEP PICTURES

Take 2 medium sized bitter gourd and chop them into small pieces.Mix it with some salt and keep aside for 20 minutes.Later squeeze it out well remove excess moisture.

Soak tamarind in a bowl .Prepare masala for grinding by roasting coconut with some flavorful spices.

Fry coconut for few minutes in a medium flame.Once it’s texture and colour changes add Turmeric powder, chilli powder, coriander powder etc. saute it well in a low flame.Let it cool down.

Heat some coconut oil in another pan, fry bitter gourd for few minutes till it becomes slightly crisp and pale in colour.

Grind roasted coconut with soaked tamarind and water.Make a smooth coconut paste .Add into fried bitter gourd and allow this to boil.

Add some salt ,simmer it and let it absorb all the flavors of masala.

Flavorful south indian pavakka theeyal is ready to serve !!!!!

This simple and easy south indian curry tastes best when served with Cabbage thoran ,beans thoran etc.

UDUPI SAMBAR RECIPE

Flavor rich south indian Udupi sambar is perfectly balanced with spiciness ,tanginess and the subtle flavor of sweetness .Sambar is a very popular recipe in south indian cuisine ,especially in Kerala house holds it occupies a prominent role in their daily meals.

Udupi sambar stands out with it’s unique flavor of sweetness and spiciness from other south indian curries.

Many years back i had a chance to relish the lip-smacking flavor of this south indian dish from one of the restaurants in Karnataka.Then i tried to replicate it in my own style.My family absolutely loved it.

Here ‘s the recipe

INGREDIENTS

Pumpkin -1 cup

Yam – 1 cup

Cooked toor dal -1 cup

Water -1 cup

Turmeric -1/2 tsp

salt

Asafoetida -1/4th tsp

Jaggery -1&1/2 tsp

FOR GRINDING

Grated coconut -1/3 rd cup

Dry red chillies -5-6

Chana dal -1 tbsp

Urad dal -1 tbsp

Coriander seeds -2 tbsp

Oil -3 tbsp

Methi seed-1 tsp

Cumin seeds -1 tsp

Shallots -6

Tamarind(gooseberry sized ) soaked in hot water for 10 mintes.

FOR TEMPERING

Oil -1&1/2 tbsp

Mustard seeds-1tsp

Cumin seeds-1tsp

Red chillies -3

Curry leaves

METHOD

  • In a pan add cubed yam ,yellow pumpkins ,turmeric powder ,salt and water.Cover and cook on a medium flame until vegetables become tender.
  • Meanwhile heat a frying pan add 3 tbsp of oil .Keep the flame medium and roast all the ingredients mentioned for grinding until they become crisp and aromatic .(coconut ,dry red chillies ,chana dal, coriander seeds, methi seeds ,cumin seeds, shallots etc.)
  • Keep stirring till it’s colour changes to golden brown.
  • Once it is ready keep aside and let it cool down .
  • Now add mashed toor dal in the vegetables .
  • Next take a blender jar and add all the fried masala along with soaked tamarind and 1/2 cup of water.
  • Grind and make a fine smooth masala.
  • Add ground masala ,at this stage you can add some water to adjust the consistency of sambar.Add salt if required.
  • Cover and cook sambar almost 5 minutes .
  • Add asafoetida which will really enhance the flavor of the curry and aids for digestion.
  • Finally add jaggery powder and give the sambar a nice mix.
  • For tempering ,in a tadka pan heat some oil ,add mustard seeds, cumin seeds dry red chillies ,curry leaves.Once the mustard seeds crackle pour it over the curry.
  • Serve hot with idli ,dosa ,steamed rice etc.

STEP BY STEP INSTRUCTION WITH PICTURES

yellow puking and yam are the vegetables required for this curry.
cooked tuvar dal.
Cook vegetables till they become soft .
prepare masala for grinding.
Soak tamarind in hot water .
Roast all the ingredients required for grinding.
Let it cool down .
Grind by adding soaked tamarind and some water.Make a fine paste.
Ground roasted masala.

Once the vegetable turn soft and tender add ground coconut masala ,cooked dal etc.
Adjust the thickness by adding some water.
Finally add some asafoetida and jaggery powder.
Pour the tempering to sambar and mix properly.
Delicious Udupi style sambar is ready!!!!

GARLIC MURUKKU/POONDU MURUKKU RECIPE

South indian poondu murukku or garlic murukku is an absolutlety delicious and kids’ favorite snack recipe .This snack is quiet easy to prepare and it’s unique flavor makes this scruptious snack a go to recipe which i prepare very often in my home .

INGREDIENTS

Besan-1 cup

Rice flour-1/2 cup

Garlic cloves -3

Turmeric powder -1/4th tsp

Chilli powder -1 tsp

Asafoetida-1/4th tsp

Ghee -1/2 tbsp

Salt

Water for kneading the dough

METHOD

  • Put the garlic cloves in a grinder and grind it by adding 1/4 th cup of water.
  • Strain garlic juice using a strainer and remove all the tiny bits and pieces if any.
  • Take a Mixing bowl and add besan, rice flour,turmeric powder ,chilli powder ,asafoetida and salt.
  • Add strained garlic juice .
  • Knead the dough really well by adding some water .
  • Add 1/2 tbsp of ghee which will make the murukku even more flavorful and crispy.
  • Heat some oil for deep frying in a kadai.
  • Once the dough is ready fill the murukku maker with the prepared dough.
  • Squeeze it on a ladle and keep the ladle into the oil for few minutes.
  • Drop the murukku gently by sliding with a spoon or knife.
  • Deep fry and flip in between.
  • Fry until murukku changes it’s colour and becomes crispy.
  • Crispy Garlic murukku will be ready to serve !!!

STEP BY STEP METHOD WITH PICTURES

Grind garlic by adding 1/4th cup of water.
Strain garlic juice and keep aside.
Take a mixing bowl ,add besan,rice flour,turmeric powder,chilli powder,asafoetida,salt and ghee.
Add strained garlic juice .
Mix it well adding some water and knead the dough until it forms into a soft dough.
Filling murukku maker with the dough .
Squeez it out on a ladle .
Drop it on to the hot oil.Wait for few minutes.
Gently drop it and fry unti it turns crispy and golden in colour.
Crispy garlic murukku is ready to serve

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