PINEAPPLE PACHADI RECIPE/KAITHACHAKKA PACHADI

 

 

Pineapple pachadi/kaithachakka pachadi/madhura pachadi is a delicious kerala sadya recipe.This south indian pineapple curry is so delicious to eat and an inevitable side dish for kerala sadya.

Ingredients
Pineapple -1 medium sized
green chillies-4
turmeric powder-1/2 tsp

Curds-3 tbsp
salt

For grinding
coconut-1 cup
cumin seeds-1 tsp
mustard seeds-1 tsp
turmeric powder-1/4 tsp
water-1/4 cup

seasoning
coconut oil-1 tbsp
mustard seeds-1 tsp
fenugreek seeds-1tsp
curry leaves
dry red chillies-3

 

  1. Remove the skin of the pineapple  and chop them roughly.
  2. cook the pineapple pieces with turmeric powder,salt ,green chilies and some water.
  3. grind freshly grated coconut with cumin seeds,mustard seeds,turmeric powder and some water.Make a very fine paste of coconut.
  4. One the pineapple pieces are cooked well add the ground coconut paste and let the curry to boil.
  5. One the curry started to thicken ,switch off the flame and add 3 tbsp  of mildly sour curds and mix well.
  6. In a pan Pour 1 tbs of coconut oil ,once it gets heated up,splutter some mustard seeds,add some fenugreek seeds ,red chillies and curry leaves.Pour it over the pine apple pachadi.
  7. Serve it as a side dish for rice.

 

 

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SIMPLE CHICKEN CURRY FOR CHAPATHI

 

Today i am here with a very simple and quick chicken curry recipe, which can be prepared very easily and will be a great combination to have with rice ,chapathi,appam etc.Most of the time i  make this curry along with chapathi andd my family love it.

First  i marinate the chicken pieces and let the meat to absorb all the flavours of the masala for almost 20 minutes.Here i have some lemon juice while marinating the chicken ,which makes the curry more delicious and tasty.

INGREDIENTS

For marination

Chicken -1 k.g

Lemon juice-1 tbsp

Turmeric powder-1/4 th tsp

chilli powder(kashmiri and normal)-2 tsp

pepper-1 tsp

salt

 

INGREDIENTS FOR THE CURRY

Onion-2

tomato–1

green chillies-2

ginger -small sized

garlic 4-5

oil-2 tbsp

bay leaf-1

turmeric powder-1/2 tsp

chilli powder-1 tsp

Coriander powder-1&1/2 tsp

Garam masala-1 tsp

coriander leaves for garnishing

 

METHOD

  • wash and the chicken pieces ,marinate with lemon juice and masalas. Keep the marination for 20 minutes.
  • In  a heavy bottom pan add 2 tbsp of oil ,when it gets heated up add ,bay leaf.
  • Add crushed ginger  ,green chillies and garlic and saute it util it raw taste goes away.
  • Drop thinly sliced onions and chopped  tomatoes ,let it become soft and mushy.
  • Sprinkle enough salt.
  • Now we can add marinated chicken pieces,cover this up and cook for 8-9 minutes in medium flame.
  • stir the curry in between , no need to add any water in to this.The chicken itself will release enough moisture for the gravy.
  • Check the taste and add salt if needed.
  • finally add some garam masala .
  • garnish with coriander leaves.
  • Serve hot with some chapathi ,rice etc.

 

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COCONUT AND CARROT BURFI/COCONUT DESSERT RECIPE/COCONUT BURFI WITH JAGGERY

This is one of the easiest and simplest dessert recipes i have ever tried.Coconut and jaggery burfi can be prepared very quickly without any hassle.This can be refrigerated and stored up to three to four days.Here i have used desiccated coconut to make this sweet dish.But we can definitely use some freshly grated coconut as well to make this yummy burfi.

Ingredients

Desiccated coconut-2&1/2 cups
jaggery-3
ghee -2 tsp
dry ginger-1/2 tsp
cardamom-3 pods
salt -a pinch
water-2&1/2 cups
carrots-1/2 cup

METHOD

  • Dry roast desiccated coconut in medium flame until it’s colour slightly changes in to brown.
  • In another pan add jaggery pieces along with some water,let the jaggery melt compleately.
  • Once the jaggery syrup is ready, seive it using a strainer and remove all the impurities and dirts.
  • Pour this jaggery syrup in to to the pan and mix well with the roasted coconut.
  • Let the mixure combine well and leave this  to ecome thick.
  • Add dry ginger powder,cardamom ,ghee and a pinch of salt,just to balance all the flavours.
  • switch off the flame and let this cool down.
  • Add grated carrots and mix well.
  • Shape it like a burfi using our hands.
  • Refrigerate this burfi for half an hour .
  • decorate with some chopped pistachios .
  • Serve chilled.

Note :

If u find it difficult to give proper shape for the burfi,don’t worry,once we refrigerate it ,we can shape it well.

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KERALA FISH CURRY WITH ROASTED COCONUT MASALA/VARUTHARACHA MEEN CURRY

 

Kerala style fish curry can be prepared in several ways.Fish curry with roasted coconut is one of the tastiest recipes i have ever tried.Mostly  i prepare fish curry by adding some freshly ground coconut paste along with some masala.This time i thought of preparing it  with some slight variation from my usual style,and ended up having a delicious and finger licking fish curry .

For making this curry ,here i have used Pomfret fish or Avoli what we say in Malayalam.This curry has a balancing flavour of spiciness and tanginess,and makes a good combination to have with rice.

Ingredients
fish-400gms
grated cococnut-1 cup
dry red chillies -5(kashmiri&normal)
shallots-5
turmeric powder-1/2 tsp
chilli powder-1&1/2 tsp
coriander powder-1 tsp
tamarind-small piece
curry leaves
oil-2 tbsp
salt

 

For seasoning
oil-1 tbsp
finely chopped onion-1/2 piece

 

Method

  • Wash the fish pieces thoroughly and keep aside.
  • Take a pan add 2 tbsp of oil,when the oil get heated up add freshly grated coconut,shallots,cumin seeds,curry leaves,dry red chillies ,tamarind etc.
  • Saute it until coconut become golden in colour.
  • Add masalas,turmeric powder,chilli powder,coriander powder etc.Keep the flame very low at this time to prevent burning.Roast it for 1 minute.
  • Transfer the masala in to a plate and allow this to cool down.
  • In a blender jar add roasted coconut masala along with 1 cup of water,grind this until it becomes a smooth paste.
  • Take an earthen pot  pour this ground coconut masala ,add enough water for the gravy.allow this to boil.
  • Add salt.
  • Once the gravy starts to boil drop the fish pieces one by one .
  • Cover this up by  a lid and cook for 6-8 minutes in medium flame.
  • Gently mix this with  a spoon occasionally.
  • Do not over mix,fish pieces may break.
  • Sprinkle some salt if required.
  • Add some curry leaves.
  • When the fish pieces are cooked well,switch off the flame.
  • In a small kadai,heat 1 tbsp of oil,add finely chopped onions.
  • Fry this until golden brown and pour it over the curry.
  • Lip smacking varutharacha kerala fish curry will be ready to serve!!!!!!!!!

 

Note

  • Instead of pomfret we can use any other fish and prepare this curry.
  • Here i have used coconut oil to give authentic kerala fish curry flavor.

SWEET POTATO CHAAT/SHAKARKANDI CHAAT RECIPE

Aloo chaat or potato chaat is a very popular  and delicious street food from India.This tasty snack can be prepared in many ways.Here i am sharing Sweet potato chaat recipe which is one of my personal favorites.Sweet potato or shakarkandi is a super food which is rich in dietery fibre and an excellent source of vitamin A.

Boil the Sweet potatoes using a pressure cooker or a steel vessel.Make sure the potatoes are not getting over cooked,Otherwise it would become mushy.Once the potatoes are cooked ,peel off the skin and cut them in to cubes.

This lip smacking dish can be eaten as a starter or as an apetizer.

 

INGREDIENTS

Sweet potato -1
Onion-1/2
Tomato -1/2
green chilli -2
Grated raw mango -1tbsp
Sweet chutney -1&1/2 tbsp
Green chutney -1 tbsp
Salt
Oil-1 tbsp
Chilli powder 1 tsp
Chaat masala -1 tsp
Cumin powder -1/2 tsp
Coriander leaves
Pomegranate seeds -3 tbsp
Sev-1 tbsp

METHOD

  • Boil and remove the skin of sweet potatoes ,cut them in to cubes.
  • Shallow fry these cubed potatoes in a pan using 1 tbsp of oil for 1 minute.Gently toss these potatoes .Do not over mix.
  • In a mixing bowl add chopped  onion,tomato,green chillies,grated raw mango,coriander leaves,green chutney and sweet chutney(DATES AND TAMARIND CHUTNEY),
  • Add Roasted Sweet potatoes and masalas like,chilli powder,cumin powder,chaat masala .
  • Add enough salt.Mix well.
  • Garnish with some pomegranate seeds and sev. Our delicious and healthy sweet potato chaat will be ready to serve!!!!!!

 

 

STEP BY STEP PROCEDURE

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Boiled and cubed potatoes
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Shallow fry this using some oil.
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Adding all veggies in a mixing bowl.
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Pour some green chutney and sweet chutney
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Mix well
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Adding roasted potatoes.
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Adding all masalas and salt.

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combine well!!!!!!
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Garnish with some pomegranate seeds and sev.
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Sweet and sour chaat is ready!!!!!!!!!!

DATES AND TAMARIND CHUTNEY /SWEET CHUTNEY FOR SAMOSAS/KHAJOOR IMLI KI CHUTNEY

 

 

Tamarind and dates chutney is a beautiful blend of sweet and tangy flavour with a hint of spiciness.This chutney is very simple and takes a few minutes to prepare.Key ingredient for most of the Indian chaats are sweet chutney.

INGREDIENTS

deseeded dates-1 cup
tamarind-1/4 cup
jaggery -4tbsp
dry red chillies-5
water-1&1/2 cup
cumin powder-1/2 tsp
dry ginger powder-1/2 tsp
salt

 

METHOD

  • In a pan cook dates,jaggery,tamarind and dry red chillies with 1&1/2 cup of water.
  • Let this cook for 5-8 minutes until it reaches in to soft and pulpy texture.
  • Allow this mixture to cool down completely.
  • Grind this mixture and make a fine paste.
  • Using a strainer seive this and remove all tiny pieces.
  • Once again boil this chutney  and add  enough salt,dry ginger powder and cumin powder .
  • Mix well.
  • switch off the flame , let it cool down.
  • serve it along with some pakodas,chaats ,samosas etc.

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Take a pan add deseeded dates,tamarind,jaggery and dry red chillies.Cook this with some water.
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Let this become soft and pulpy.
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cooked well!!!! let this cool down!!!!!
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using a blender jar grind this mixture.
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Add water if mixture is too thick.
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Sieve this .
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boil for 2-3 minutes, to get well combined with all the flavours

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mix well!!!!!!!
Snapshot_13
sweet and sour ,dates and tamarind chutney is ready to serve!!!!!

Note:

  • Sweetness and spiciness of the chutney can be adjusted as per the desired taste preferences.
  • If chutney is too thick thin it down adding some more water.
  • This can be refrigerated and stored up to 2 weeks

 

 

 

 

 

HOW TO MAKE ALOO BONDA/POTATO BONDA RECIPE/BATATA VADA RECIPE

 

Aloo bonda or potato bonda is one of the easiest snacks we can prepare at home during holidays or when you have guests at home.For preparing this first i have boiled potatoes using a pressure cooker.Always use good quality potatoes for this bond to make this filling tastier and yummy.

INGREDIENTS

FOR FILLING
Boiled potatoes-3
onion -1
green chillies -2
ginger-small sized
curry leaves
turmeric powder-1/2tsp
cumin powder-1 tsp
mustard seeds-1tsp
urad dal -1 tsp
oil-1&1/2 tbsp
salt

FOR BATTER
besan/gram flour-1&1/2 cup
turmeric powder-1/4 tsp
asafoetida-1/4 tsp
baking soda-1/4 tsp
chilli powder-1 tsp
water
oil for deep frying

METHOD

  • First boil potatoes and remove its skin,cut them in  to cubes
  • In a pan pour some oil,splutter some mustard seeds ,add some urad dal.
  • when its colour slightly changes add ginger,green chillies ,sliced onions and curry leaves.
  • saute it well and add some turmeric powder,Mix it well.
  • Add boiled and cubed potatoes.Mix well.
  • Mash the potatoes using a potato masher ,add some lemon juice, cumin powder and salt.
  • Combine everything well .
  • Switch off the flame and let it cool down.
  • In a bowl Add Gram flour ,turmeric powder,chilli powder,asafoetida,baking soda and water.
  • Make a thick batter of gram flour.It should not be watery.
  • Make small balls of potato out of the mixture .
  • Dip this balls in to the prepared besan batter ,coat well with the batter ,each potatao balls.
  • deep fry this potato balls until it gets a crispy outer crust.
  • Once it is ready transfer this in to an oil absorbant paper.
  • serve hot with some tomato ketchup or green chutney.

STEP BY STEP PROCEDURE

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splutter mustard seeds,add some urad dal.Saute onions,ginger and green chillies.Drop some curry leaves.
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Add cubed potatoes,turmeric powder,cumin powder and salt. mix well and mash it. Add some lemon juice.
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Let this cool down.
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Shape potato balls like this.
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    Add gramflour and masala in a bowl.
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    Make a thick batter adding enough water.
    Snapshot_6
    coat the potato balls with this prepared batter.

    Snapshot_8
    Deep fry this using enough oil.
  • Snapshot_10
    Potato bondas are ready to serve!!!!!!!!!!

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NOTE

  • If you want to make the potato stuffing spicy ,you can add 1 tsp of chilli powder and 1  tsp of grama masala along with the masala.
  • Make sure the besan /gramflour batter is thick ,it should not be runny .