tag:blogger.com,1999:blog-17464475482521853342024-02-20T04:04:45.421-08:00My RecipesSmithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1746447548252185334.post-84358915727336058242012-06-01T01:50:00.000-07:002012-06-01T01:59:23.984-07:00Inji curry<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sGXJX31RWLo/T8iEQ6dgFhI/AAAAAAAAHgw/wl4U7thnKAk/s1600/P1070219.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="181" width="320" src="http://2.bp.blogspot.com/-sGXJX31RWLo/T8iEQ6dgFhI/AAAAAAAAHgw/wl4U7thnKAk/s320/P1070219.JPG" /></a></div>
Grind ginger lightly in mixy.
Soak the grounded ginger in water for 3 minutes.
Remove the white layer of pada floating on water.
Roast ginger in oil and keep it aside.
Roast coconut and red chilli powder.
Grind this roasted coconut with the roasted ginger in a mixy.
Kaduku varukkal with veppila and red chilli.
Into this, add the coconut ginger mix.
Pour tamarind water to this.
Add little jaggery.
Let it boil.
Serve.
:-)Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-50424552046673522602011-10-05T00:53:00.000-07:002011-10-05T00:58:18.026-07:00Mushroom Roast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-1zXfsdqw56E/TowOEUYj_nI/AAAAAAAAHfk/keUpUndngW4/s1600/mush.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-1zXfsdqw56E/TowOEUYj_nI/AAAAAAAAHfk/keUpUndngW4/s320/mush.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5659914299051867762" /></a><br /><span style="font-weight:bold;">Ingredients</span><br /> Mushroom - 250 gm (chopped)<br /> Ginger - 1 big piece (chopped)<br /> Green chilly - 4 (middle parted)<br /> Onion - 2 (chopped)<br /> Powdered pepper - 2 tsp<br /> Turmeric powder - 1 tsp<br /> Coriander powder - 1 tsp<br /> Red chilly powder - 2 tsp<br /> Garam masala - 1 tsp<br /> Coconut oil<br /> Salt for taste<br /> Mustard seeds - 2 pinch<br /> Curry leaves - few<br /><span style="font-weight:bold;"> <br />How to prepare</span><br /> Heat 2 tsp of coconut oil in a pan.<br /> Splutter mustard seeds and then add to it and saute curry leaves, ginger, green chilly and onion.<br /> Add 2 tsp powdered pepper, 1tsp turmeric powder,1 tsp coriander powder, 1 tsp garam masala , 2 tsp red chilly powder and salt according to taste.<br /> Mix well and stir.<br /> Add the chopped mushroom to it, mix well and cover cook.<br /> <br />When the mushroom is cooked well, your recipe is ready to be served.Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-63588695587345183482011-09-29T07:26:00.000-07:002011-09-29T07:33:13.920-07:00BAINGAN BHARTA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-zbQAilNVflg/ToSBRg5sReI/AAAAAAAAHfQ/u2tXnOp11Pc/s1600/bai.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 196px;" src="http://1.bp.blogspot.com/-zbQAilNVflg/ToSBRg5sReI/AAAAAAAAHfQ/u2tXnOp11Pc/s320/bai.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5657789169773856226" /></a><br /><span style="font-weight:bold;">INGREDIENTS</span><br /><br />Brinjals: 1 kilogram<br />Oil: 3 tablespoons<br />Cumin seeds: 1 teaspoon<br />Onions, chopped: 3 medium<br />Ginger: 2 inch piece<br />Green chillies, chopped: 2<br />Red chilli powder: 2 teaspoons<br />Salt to taste<br />Tomatoes, chopped: 4 large<br />Fresh coriander leaves, chopped: 1 1/2 tablespoons<br /><br /><span style="font-weight:bold;">METHOD</span><br /><br />Wash, pat dry and prick eggplants. <br />Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. <br />Let them cool. You can cool them by dipping them in water. <br />Remove skin and mash the pulp completely.<br />Heat oil in a kadai. Add cumin seeds. <br />Cook for half a minute and add onions and sauté until translucent. <br />Add ginger and green chillies and cook for a minute. <br />Add red chilli powder and mashed roasted eggplants. <br />Cook for seven to eight minutes over medium heat, stirring continuously. <br />Add salt to taste. <br />Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and serve hot.Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-38880027044809230902011-09-28T03:57:00.000-07:002011-09-28T04:27:26.759-07:00Vanilla Caramel Custard<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-qHwfiXjGUwA/ToL-XpkDscI/AAAAAAAAHe4/nQx32JWLNo4/s1600/custard.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 309px; height: 163px;" src="http://2.bp.blogspot.com/-qHwfiXjGUwA/ToL-XpkDscI/AAAAAAAAHe4/nQx32JWLNo4/s320/custard.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5657363764178301378" /></a><br /><span style="font-weight:bold;">INGREDIENTS</span><br /><br />Sugar: 3/4 cup<br />Milk: 2 1/2 cups<br />Eggs: 4<br />Vanilla essence: 1 teaspoon<br /><span style="font-weight:bold;"><br />METHOD</span><br /><br />Take quarter cup of sugar in a thick-bottomed pan.<br />Add a few drops of water and heat till the sugar caramelizes. <br />Pour the caramel into a mould and let it settle by cooling. <br />Heat milk either in a microwave oven or on gas flame. <br />Place a metallic ring in the pressure cooker. <br />Add four cups of water and heat. <br />Break eggs into a bowl. <br />Add half cup of sugar, vanilla essence and mix gently with a whisk. <br />Add little cardamom powder or nutmeg powder.<br />Add warm milk and mix. Strain the mixture if needed. <br />Pour the egg-milk mixture into the mould with the caramel. <br />Cover with aluminium foil and place it in the cooker. <br />Cover with lid and steam for twenty-five to thirty minutes. <br />Do not use the whistle. Remove when done. <br />Serve, turned out with caramel side up, either hot or cold.Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-28394092164911985132011-09-27T06:42:00.000-07:002011-09-27T06:49:22.013-07:00Chicken keema Pulav<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-nKRxAVPaTm8/ToHTxUZiQJI/AAAAAAAAHew/iwbZYcj5JZ8/s1600/chicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 186px; height: 139px;" src="http://3.bp.blogspot.com/-nKRxAVPaTm8/ToHTxUZiQJI/AAAAAAAAHew/iwbZYcj5JZ8/s320/chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5657035451196915858" /></a><br /><br /><span style="font-weight:bold;">INGREDIENTS</span><br /><br />Basmati rice: 1 1/2 cups<br />Chicken mince: 200 grams<br />Oil: 4 tablespoons<br />Green cardamoms: 2<br />Cumin seeds: 1 teaspoon<br />Cloves: 2<br />Cinnamon: 1/2 inch stick<br />Black peppercorns: 8-10<br />Onions, sliced: 3 medium<br />Green chillies: 3-4<br />Tomatoes, chopped: 3-4<br />Ginger paste: 1 tablespoon<br />Garlic paste: 1 tablespoon<br />Red chilli powder: 1 teaspoon<br />Garam masala powder: 1/2 teaspoon<br />Fresh coriander leaves, chopped: 2 tablespoons<br />Fresh mint leaves, torn: 15-20<br />Salt to taste<br /><br /><span style="font-weight:bold;"><br />METHOD</span><br /><br />Soak the rice in sufficient water for half an hour.<br />Drain and set aside.Heat oil in a deep pan.<br />Add green cardamoms, cumin seeds, cloves, cinnamon, black peppercorns and stir.<br />Add onion and sauté for two minutes. Add hand broken green chillies, chicken keema and stir.<br />Add tomatoes, ginger paste, garlic paste and stir. Add red chili powder, garam masala powder and stir.<br />Drain the soaked rice and add.<br />Add four cups of water, coriander leaves, mint leaves and salt and stir. When the water comes to a boil, cover and reduce heat. <br />Cook till done. Serve hot. <br /><br />:-)Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-11480773885479579022011-09-23T06:26:00.000-07:002011-09-23T06:30:27.189-07:00Pachadi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-jvXJCQOOUx0/TnyJZe84zFI/AAAAAAAAHec/Zy2ZOsgscxA/s1600/pachadi.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 313px; height: 161px;" src="http://4.bp.blogspot.com/-jvXJCQOOUx0/TnyJZe84zFI/AAAAAAAAHec/Zy2ZOsgscxA/s320/pachadi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5655546302968679506" /></a><br /><br /><br />Cook cucumber with salt in a cooker and keep it aside.<br /><br />Grind coconut, mustard seeds and green chilli.<br /><br />Kaduku varukkal with very small quantity of shallots and curry leaves.<br />To this, add the cucumber and the coconut paste.<br /><br />After some time, add the curd and salt and mix well.Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-24309944745258218112011-09-23T06:22:00.000-07:002011-09-23T06:26:14.578-07:00Avial<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-VAtpdiGADjw/TnyIjDsv9kI/AAAAAAAAHeU/wQCPENFEUbM/s1600/avial.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 249px; height: 200px;" src="http://2.bp.blogspot.com/-VAtpdiGADjw/TnyIjDsv9kI/AAAAAAAAHeU/wQCPENFEUbM/s320/avial.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5655545367940298306" /></a><br /><br />Ingredients:<br /><br /> Elephant Yam 500 gm<br /> Cucumber 500 gm<br /> Carrots 100 gm<br /> Raw Banana 1<br /> Drumstick 2<br /> Snake Gourd 50 gm<br /> Salt to taste<br /> Grated Coconut ½ cup<br /> Shallot 4<br /> Green Chilly 2<br /> Chilly Powder 1 teaspoon<br /> Turmeric powder ½ teaspoon<br /> Cumin powder ¼ teaspoon<br /> Curd 2 tablespoon<br /> Curry leaves<br /> Coconut Oil 1 tablespoon<br /><br />Preparation Method:<br /><br />Wash all the vegetables and cut them into 2 inches long pieces.<br />Put all the vegetables into a cooking pan and add water upto 3/4th of the vegetables. Add salt and turmeric into it and mix well.<br />Close the lid and cook it on a medium heat stirring in between.<br />Grind together coconut, shallot, green chillies and cumin powder to make a coarse paste.<br /><br />Once the vegetables are cooked well, add the ground paste, oil, curry leaves and cook for few minutes. <span style="font-style:italic;">Add curd and mix well. (Optional)</span>Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-40223632885847677172011-07-11T08:42:00.000-07:002011-09-28T04:14:17.110-07:00Sheekh kabab<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-4a_2o1pneiU/ToMBdjyu-2I/AAAAAAAAHfA/ezRGI5YGMdQ/s1600/kabab.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 262px; height: 246px;" src="http://2.bp.blogspot.com/-4a_2o1pneiU/ToMBdjyu-2I/AAAAAAAAHfA/ezRGI5YGMdQ/s320/kabab.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5657367164243344226" /></a><br />Chicken mince<br />500 grams<br /><br />Ginger paste<br />1/2 tablespoon<br /><br />Garlic paste<br />1/2 tablespoon<br /><br />Green chilli paste<br />1 teaspoon<br /><br />Cashewnut paste<br />2 tablespoons<br /><br />Chaat masala<br />1 teaspoon<br /><br />Garam masala powder<br />1 teaspoon<br /><br />White pepper powder<br />1 teaspoon<br /><br />Fresh coriander leaves<br />2 tablespoons<br /><br />Lemon juice<br />1 tablespoon<br /><br />Salt<br />to taste<br /><br />Butter<br />2 tablespoons<br /><br />Mint leaves<br /><br />Onion<br /><br />Cumin little<br /><br />METHOD<br />Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut paste, chaat masala, garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix well with hands.Heat a tawa and drizzle some oil on it. Dampen your hands, take a little chicken mixture and spread it around a satay stick. Press firmly and place the seekh kababs on the tawa. Cook turning from time to time so that they get cooked evenly all around. Baste with butter or oil at regular intervals. Serve hot.Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-56945214471929587272011-07-10T04:52:00.000-07:002011-07-10T04:58:09.007-07:00Kappa Puzhukku<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Hu28my-a7dw/ThmTvBnRbpI/AAAAAAAAHN8/DYhrVi-rlJo/s1600/kappa.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 192px;" src="http://1.bp.blogspot.com/-Hu28my-a7dw/ThmTvBnRbpI/AAAAAAAAHN8/DYhrVi-rlJo/s320/kappa.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5627691645472435858" /></a><br />For Grinding:-<br />Grated Coconut – 1/2 cup<br />Cumin Seeds – 1/2 tsp<br />Green Chillies – 4<br />Garlic pods – 4<br />Curry leaves – a few<br /><br />For Spluttering:-<br />Coconut oil – 2 tsp<br />Mustard Seeds – 1 tsp<br />Curry leaves – a sprig<br />Chopped Shallots – 2<br />Dried red Chillies – 3<br /><br />Method:<br /><br />Cook the tapioca in a pressure cooker adding salt and a little water.<br />Strain the water well.<br /><br />Grind together coconut,cumin seeds,green chillies,garlic and few curry leaves into a smooth paste.<br />Now add turmeric powder and the ground mixture to the tapioca and mix well.<br /><br />Heat oil in a pan and allow mustard seeds to splutter.<br />Add shallots,red chillies and curry leaves into it.<br />Fry it for sometime and pour the mixture into tapioca.<br />Again mix it well for sometime.Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-10503827482992137692011-07-10T04:45:00.000-07:002011-09-28T04:19:38.530-07:00Mathanga Erisherry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ddtqkXKeHHM/ToMCwsyL0fI/AAAAAAAAHfI/OeqzJgjCq9I/s1600/er.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 259px; height: 194px;" src="http://3.bp.blogspot.com/-ddtqkXKeHHM/ToMCwsyL0fI/AAAAAAAAHfI/OeqzJgjCq9I/s320/er.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5657368592586101234" /></a><br />1. cook mathanga, cut pieces of pacha ethakka and cheru payar together in cooker for some time with some salt added..<br /><br />mathanga will get all smashed..but payar will be round itself..<br /><br />2. in mixi, grind coconut with turmeric powder, chilli powder, one green chilli and salt<br /><br />3.kaduvarukkal with the usual ingredients (red chilli, ginger, garlic, veppila, green chilli)<br /><br />4. To the kaduku, add grinded coconut paste and mix for some time.<br /><br />5. Pour the ingredients of cooker with water into the above pan.<br /><br />6. Close the lid and let it cook for some time.<br /><br />Serve it :-)Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-89967707142387333122010-02-05T08:01:00.001-08:002010-02-05T08:09:04.101-08:00Chicken fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_rn8-rWD1sb8/S2xCZLNCuhI/AAAAAAAAELw/_e9AMfcgxtg/s1600-h/chicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 277px;" src="http://1.bp.blogspot.com/_rn8-rWD1sb8/S2xCZLNCuhI/AAAAAAAAELw/_e9AMfcgxtg/s320/chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5434791850601003538" /></a>Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com1tag:blogger.com,1999:blog-1746447548252185334.post-85012404528440366982010-01-21T22:48:00.000-08:002010-01-21T23:19:57.974-08:00Ari Unda with Aval<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_rn8-rWD1sb8/S1lRhkc89FI/AAAAAAAAEGk/E_QLWqJvR7Q/s1600-h/ariyunda.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 163px;" src="http://2.bp.blogspot.com/_rn8-rWD1sb8/S1lRhkc89FI/AAAAAAAAEGk/E_QLWqJvR7Q/s200/ariyunda.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429460462934488146" /></a><br />Ingredients:<br /><br />Aval<br />Jaggery<br />Coconut<br />Cardamom<br /><br />How to prepare:<br /><br />Heat aval in a pan for one or two minutes.<br />Powder the Aval in Mixi.<br />(Do not put for too long, else it will become very fine powder)<br />Grate Jaggery in mixi.<br />Grate coconut in mixi.<br />Mix everything together with cardamom powder.<br />Prepare round balls with it.<br />Done :-)<br />PS: You can make this without heating the aval also.Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-36138109290201591332010-01-21T06:41:00.000-08:002010-01-21T23:03:11.529-08:00Rusk cookiesIngredients:<br /><br />Rusk : 1 cup<br />Coconut: 1 cup<br />Sugar: 1 cup<br />Egg : 2<br /><br />How to make:<br /><br />Put the rusk in mixi and powder it.<br />Grate coconut into fine pieces.<br />Beat the eggs.<br />Stir rusk powder, coconut, eggs and sugar together.<br />Bake it for 3-4 minutes.<br />Done :-)Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-29353107616817720292010-01-19T21:43:00.000-08:002010-01-19T21:51:42.991-08:00Chicken BiriyaniIngredients:<br /><br />• 1 kg Chicken (pieces) <br />• 500 gm Basmati Rice (washed and soaked for 30 min) <br />• 4 tbsp Garam Masala (whole) <br />• 4 tsp Garam Masala Powder <br />• 50 gm Butter <br />• 4 tsp Garlic (chopped) <br />• 1 cup Onions (sliced) <br />• 4 tsp Ginger (chopped) <br />• 3 tsp Red Chili Powder <br />• 1 tbsp Coriander Powder <br />• 5 tbsp Oil <br />• 2 tsp Turmeric Powder <br />• 2 tsp Pepper Powder<br />• 2 cup Curd (yogurt) <br />• 3/4 cup Tomato (chopped) <br />• 4 Bay Leaves (Mint leaves and corriander leaves optional)<br /><br />For the marinade : <br />• 1-1/2 tsp Red Chilli Powder <br />• 2 tsp Ginger (chopped) <br />• 2 tsp Garlic (chopped) <br />• 1 tsp Garam Masala Powder <br />• 2 tsp Pepper Powder<br />• 1 tbsp Corriander Powder <br />• 1 tsp Turmeric Powder <br />• 1 cup Yoghurt <br />• Salt<br /><br />For garnishing: <br />• Fried onion, kissmiss and nuts<br /><br />How to make Chicken Biryani:<br /><br />• Put all the ingredients of the marinade in a bowl and mix well.<br />• Add chicken pieces to it and leave for an hour.<br /><br />• Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.<br />• Cook the rice until it is done, drain and keep it aside.<br /><br />• Heat oil in a thick bottomed pan and add remaining whole garam masala.<br />• Allow it to crackle, add sliced onions and cook it till light golden brown.<br />• Add 1 tsp of the remaining garam masala and all the remaining ingredients.<br />• (You can also make the ingredients into a paste and add to chicken here.)<br />• Cook for 5 minutes, combine marinated chicken with it.<br />• Cook until chicken is tender.<br /><br /><br />• Place alternate layers of chicken and rice.<br />• Now sprinkle remaining garam masala powder and butter in between the layers.<br />• Carefully end it with the rice layer.<br />• Cover and seal it with an aluminum foil.<br />• Cook it further on low flame. (Be careful not to keep it for too long.)<br />• Place kissmiss, nuts and fried onion on top.<br /> Done dana done. :-)Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-42582637491171433322010-01-16T05:30:00.000-08:002010-01-21T23:02:47.499-08:00Ethakka ThoranIngredients:<br /><br />Raw bananas - 3<br />Grated coconut - 1/2 cup<br />Shallots - 6 nos<br />Jeera powder - 1/4 tsp<br />Turmeric powder - one pinch<br />Green Chilly - 3<br />Dry red chilly - 4<br />Curry leaves - one strand<br />Mustard - 1 tsp<br />Oil - 2 tsp<br />Salt - to taste<br /><br />Peel off plantain and cut into small pieces.<br />Boil with little salt and turmeric powder till soft.<br />Grate coconut with turmeric powder and jeera.<br />Heat oil in a pan. Splutter mustard seeds,curry leaves and dry red chilly.<br />Add chopped shallots, green chilly and saute well.<br />Add boiled plantain and stir slowly.<br />Add grated coconut to it and mix well.<br />Done :-)Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0tag:blogger.com,1999:blog-1746447548252185334.post-87173787749069462272010-01-15T22:19:00.000-08:002010-01-28T06:30:59.584-08:00Puliserry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_rn8-rWD1sb8/S2GfklOGwEI/AAAAAAAAEH0/Z6dC785vG9s/s1600-h/pulisserry.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 181px;" src="http://4.bp.blogspot.com/_rn8-rWD1sb8/S2GfklOGwEI/AAAAAAAAEH0/Z6dC785vG9s/s200/pulisserry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5431798076400910402" /></a><br />Ingredients:<br /><br />1. Grated coconut: 1 cup<br />2. Curd: 2 cup<br />3. Onion: 1/2<br />4. Garlic minced: 3<br />5. Jeera: 1/2 ts<br />6. Coriander: 1/2 ts<br />7. Uluva: 1/2 ts<br />8. Turmeric powder: 1/2 ts<br />9. Mustard: 1/2 ts<br />10. Curry leaves<br />11. Green chilly, red chilly: 1 each<br />12. Cucumber or mango or ethakka<br /><br />How to make:<br /><br />Grind coconut to paste with ingredients 1 to 6 above.<br />Beat the curd and mix with coconut paste.<br />Add water.<br />Heat oil and add mustard.<br />Add the vegetable pieces and cook.<br />Add chilly and curry leaves.<br />Add the curry and heat. (Do not boil)<br />Done :-)Smithahttp://www.blogger.com/profile/00356904577947233629noreply@blogger.com0