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Apr 1, 2018

507:NADAN ERISSERY / CHENA- KAYA ERISSERY/ HOW TO MAKE KERALA SPECIAL ERISSERY




Erissery is a traditional dish of Kerala. Erissery is one of my fav dishes in Sadya. Erissery can be prepared with Elephant yam(Chena) and Raw Banana. Fresh Elephant Yam is very hard to get in USA. Most of the time I used Frozen Suran to make Erissery.  Luckily, last week I got the fresh and tender yam from the Indian store. So this recipe I used the Fresh Elephant Foot Yam. Taste of Erissery was amazing. A tasty and healthy  side dish for rice.


Preparation Time: 10 minutes
Cooking Time:      25 minutes
Serves:                4No.

Ingredients:

Chena /Elephant yam-(cut into small cubes)           1 cup
Raw plantain-( cut into small cubes, skin on           1 cup
Water-                                                                1 cup (or as required)
Turmeric powder                                                  1/4 Teaspoon
Red chili powder                                                - 1/2 Teaspoon
Black pepper powder                                           1/2 Teaspoon
Salt-                                                                  To Taste
Coconut oil                                                         2 Teaspoon

For the coconut paste:
Grated coconut-                                                 3/4 cup
Cumin seeds-                                                    1/2 Teaspoon
Water-                                                              as required

For Tempering

Grated coconut                                                3 Tablespoon
Coconut oil                                                      2 Teaspoons
mustard seeds                                               1/2 Teaspoon
cumin seeds/jeera                                          1/4 Teaspoon
Urdh Dal                                                        1 Tablespoon
Dry red chillies                                              2 no.
1 sprig curry leaves

Method:


  • Wash the yam and banana.
  • Take a heavy pan, ,add Yam,, Banana, red chili powder, turmeric powder, black pepper powder, salt  and water. Mix well.

  • Cook until it is done. Lightly mash it with the back of the ladle.
  • Add a coconut oil and mix it very well.
  • Grind the coconut and jeera to a fine paste by adding water, little at a time.

  • Add the ground coconut-cumin paste. Add more salt ,if required. Mix well and cook for 3 minutes in simmer. Switch off the gas.

  • In a small pan, heat the coconut oil and temper with cumin , mustard seeds ,Urdh dal and red chillies.

  • When the mustard seeds splutter add the grated coconut.

  • Add curry leaves, Hing powder, fry the coconut till they turn crunchy and light brown.

  • Switch off and pour this tempering over the Erissery.
  • Your delicious Kerala Special Nanda Chena and Kaya Erissery is ready !!

Note:
  • Make sure you get good quality Chena, sometimes if the water content is high in Chena, the flavor will not be there.
  • Prepare the erissery using coconut oil, if you want the authentic Kerala taste. 
  • The consistency of the dish should be reasonably thick


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Mar 9, 2018

506: Hotel Style Sambhar Version 2




Sambar is the signature dish of South India.  Hotel Sambhar is slightly different from Home made Sambhar. Though I already posted few Sāmbhar recipes, I want to post one more  Hotel Sāmbhar recipe.
Take a look at this special Hotel  style sambar recipe and give it a try.

Preparation time:      10 minutes
Cooking time:            20 minutes
Cuisine                       South Indian
Recipe Category        Kuzhambhu and Sambhar
Serves                       4

Ingredients
Moong Dal                         1 cup
Tovar Dal                           ½  Cup
Carrot                               1/2 cup (Any vegetable at your choice)
Green Capsicum                 1 no.  (Chopped)
Tomatoes                           3 (Medium)
Green Chilies                     3 nos. (Slit)
Tamarind                           Small Gooseberry Size
Kashmiri Red chili Powder   ½ teaspoon (For Color)
Turmeric powder                1/4 tsp
Coriander leaves,               4 stalks (chopped)
Ghee                                 1 tablespoon
Salt                                   To Taste
Jaggery                             1 Tablespoon

For Sambar Masala
 Oil                                   1 Tablespoon
Coriander Seeds                 2 Teaspoons
Fenugreek seeds                1/8 Teaspoon
Chenna dhal                       1 ½ Tablespoon
Urdh dal                             1 Teaspoon
Red Chillies                         4 no.
Asafetida Powder                ¼ Teaspoon
Fresh Coconut                     3 Tablespoon

For Tempering

 Gingelly oil (Sesame oil)      1 teaspoon
black mustard seeds             ½ teaspoon
Dry Red Chillies                    2 no.
Curry leaves                         2 sprigs

Mehtod:

  • Pressure cook daal adding turmeric powder, asafetida and 2 cups of water.. Take at least 5-6 whistles, and once done smash and keep aside.
  •  Cut the tomatoes, vegetables, chillies, curry leaves and keep aside.
  • Soak the tamarind in the hot water and extract the juice. Keep aside.


For Sambar Masala

  • Heat oil in a pan and Roast all the Sambhar spices one after the other. Remove from heat.
  • Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside


For the Sambar
  • Take a heavy bottomed pan ,Place all the vegetables and tomatoes. Add Tamarind  Juice and let them cook partially.
  • Now add the ground Sambhar Masala and salt . mix it very well. Let it boil for  2-3 minutes.
  • Now add the cooked dal in it let it continue to boil for 2-3 minutes.
  • Then add Jaggery to the Sambhar while boiling then stir well.

 For Tempering/ Tadka


  • In a separate saucepan, heat oil. Add the tempering ingredients. As they sizzle, drizzled the tempered oil over sambar. Now add the Kashmiri Chilli Powder  and Hing and immediate pour it on the Sambhar.
  • Cover with the lid. Switch off the gas.
  • Serve hot sambar with Idli and Dosas.
Hotel Sambhar 


MY OTher Hotel Sambhar Recipe  Here You Go


Mar 1, 2018

505: Sukku Malli Coffee| Sonti Kaapi/ சுக்கு காபி / Dry ginger Coffee





Sukku Malli Coffee is an excellent home remedy for indigestion. If you give young children Sukku coffee, they will not suffer from anemia as it is made with palm jaggery which is rich in iron and they will also develop a taste for traditional drinks instead of drinking harmful cola drinks. Sukku  Coffee is very good For Cold: This coffee is very comforting to drink when we have cold and it also helps if we suffer from chest congestion. It is an amazing health drink with the goodness of Dry ginger, coriander seeds, cumin seeds, cardamom, whole black peppercorns with jaggery/palm sugar/palm jaggery for sweetness.

Prep Time:          5 Mins
Cook Time:         5 Mins  
Category:            Herbal Juices , Beverages

Ingredients for Sukku Malli Coffee Powder(Makes 4 tbsp):

Dry Ginger Powder/ 2’’ in Sukku             2 Tablespoon
Coriander Seeds                                    1 Tablespoon
Whole Black Peppercorns                       ¾ Teaspoon
Cardamom                                            1 no.
Cloves                                                  2 no
       
Ingredients for Black  Sukku Coffee

Palm Sugar/ Karuppatti                           2-3 Tablespoons
Water                                                    2 Cups
Sukku Malli Coffee Powder                      2 Tablespoon


With Milk Sukku Coffee

Warm Milk          ¼ cup

 Method:



Dry roast the coriander seeds, black pepper in pan.

To Make Sukku Malli Coffee powder
  • Take the roasted pepper and coriander seeds in a mortar and pestle with Dry Ginger Powder, Cloves and Cardamom and make a Crushed powder. This is called as Sukku Malli Coffee powder. 
  • You can store it in an air tight container for long term storage.



To make Black Sukku Malli Coffee

  • Take the palm jaggery powder /Broken Palm Jaggery ,Water and pounded 1 tablespoon of  Sukku Coffee powder into a bowl.
  • Boil everything together till the raw smell of coriander seeds leaves and the water reduces.
  • Filter the Sukku Malli Coffee and serve it hot. No other drink can comfort you so much when you have sore throat.

Sukku Malli Coffee With Milk
  •  Add ¼ of warm milk with ¾ cup of Black Sukku Malli Coffee.



Notes:
  • If you don't get palm jaggery, substitute with regular jaggery.
  • Don't pound the spices too finely.
  • For Fever and Heavy cough, when you boil the  coffee add few leaves of Tulsi and Oma Valli Thayai.






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