Thursday, 4 September 2014

Beans thoran / Beans upperi / Beans stir fry

½ cup finely chopped beans
3 tbsp finely chopped onion
3 green chilis (chopped)
2 garlic cloves (cut this well)
Curry leaves
½ tsp mustard seed
½ tsp turmeric powder
¼ cup grated coconut
1 ½ tbsp oil
Salt to taste

1)    First splutter the mustard in hot oil, then add onion
2)   Saute it well, add green chili and curry leaves
3)   When onion turned transparent, add beans, turmeric powder, salt and garlic
4)   Saute it well and let it cook (if that's becoming dry you can add 2 tsp water)
5)   Once the beans cooked well add coconut and mix
6)   Let it in medium flame for 3 minutes (stir occasionally)

7)   Turn off the flame and serve with rice

Wednesday, 3 September 2014

Mathanga van Payar erissery/ Pumpkin Red bean Erissery

My mother in law always prepare different kind of erissery. She is very good in all vegetarian dishes but I am not that much perfect. This is the easiest one I think...I always wanted to know the recipes and how she is making everything this much tasty. I will definitely share some of her yummy recipes soon... 
2 cup pumpkin pieces
½ cup small red beans (soak this in enough water for 2- 3 hr)
¼ tsp turmeric powder
1 tsp chilli powder
1 tsp pepper powder
½ cup grated coconut (for grinding)
½ tsp cumin seed (for grinding)
½ cup grated coconut (to fry) (but Here I used only 1/3 cup grated coconut)
1/2 tsp cumin seed (to fry)
1 tsp pepper powder
Salt to taste
Curry leaves
2 tsp coconut oil

1)    First cook the red bean with some water and salt. Keep aside
2)   Grind the ½ cup of coconut with ½ tsp cumin seed. You can add some water. Keep aside
3)   Add pumpkin in a cooking pot, then add some water (just to cover pumpkin), salt, turmeric powder, chilli powder and 1 tsp pepper powder
4)   Close the lid and cook in medium flame
5)   Once its cooked well add red beans (cooked) and mix. Let it cook for 5 more minutes
6)   Mash the pumpkin and add the ground coconut
7)   Mix well after 2 minutes switch off the flame
8)   In a separate pan add 1 tsp oil then fry coconut (I crushed the coconut to make same size) till it turn dark brown color
9)   Then add 1 tsp oil in it, then cumin seed, pepper powder and curry leaves
10) Once the nice smell comes from cumin seed, mix these with coconut and fry for 1 more minutes
11)  Add this coconut in erissery and mix. Your erissery is ready. 

Linking to My Kitchen Odyssey's First Anniversary Give away

Monday, 1 September 2014

Pineapple pachadi II (Dry)

Normally when I prepare dry Pineapple pachadi, I used to add fresh grapes. Unfortunately, this time I didn’t get grapes so I skipped that.. You can add ¼ cup of grapes in final stage, no need to cook. I saw this recipe from a Malayalam TV channel (Amrita TV) after that this is my favorite.   

1 ½ cup pineapple pieces (thinly sliced)
1 cup water
1 ½ tsp chilli powder
¼ tsp turmeric powder
1/3 cup grated jaggery
½ cup grated coconut
¼ tsp crushed mustard
1 tbsp coconut oil
1 tbsp cashew pieces
½ tsp mustard seed
4 dried red chili
Some curry leaves
Salt to taste

1)    Add thinly sliced pineapple in a pan, then water, chilli powder, turmeric powder and salt
2)   Cook well, then add grated jaggery with some water
3)   Once the jaggery melted well cook in medium flame till it thicken. Switch off the flame
4)   In a separate pan add 1 tsp coconut oil, then fry grated coconut till it turns crispy and dark golden brown color
5)   Add this coconut and crushed mustard in cooked pineapple mixture. Mix well
6)   Heat oil in a pan,then add cashews fry well and this in above mixture
7)   Splutter mustard, dried red chili and curry leaves in the same oil and add into above mixture.

Thank you for taking time

Your comment and suggestion will be my inspiration