KUTHARI KANJI/ RICE PORRIDGE

Kutarisi Kanji is comfort food in Kerala. It is healthy, tasty and simple. It is easily digestible hence it is recommended food during sickness or when you have a stomach upset.

Kanji is basically rice porridge, had thick or thin the way you like it. It is normally prepared with broken rice cooked in lots of water till done and seasoned with salt. In my house, Most of the Sunday Dinner, kanji happens to be my lazy meal.

Preparation Time :   5 Minutes

Cook Time            :   20 Minutes

Servings               :   4

Ingredients:

Kutarisi  /Matta Rice    -    1 Cup

Water                                4 Cups

Chopped Ginger                  2 Tablespoons

Cumin Seeds                      ½ Teaspoon

Chopped Green Chillies       1 teaspoon

Hing Powder                       ¼ Teaspoon

Salt                                   To Taste

Curry Leaves                      Few

Method:

• Wash the rice 2 to 3 times and drained the water.
• Combine the rice, water, and salt in a pressure cooker and cook on high flame for 5-6 whistles. Switch off and allow to cool completely.
• Open the pressure lid, and add chopped curry leaves, Hing powder and chopped Ginger, Chopped Green chillies and adjust the salt.
• If the kanji is thick, add more water as per required consistency.
• Once cooked, transfer on to serving bowls.
• Serve with Coconut Chammanthi and Pappad.

Vazhakkai Thoran/ Mezhukkupuratti /Sautéed Banana

Vazhakkai/ Green Banana/ Kaya is rich in Potassium, vitamins and dietary fibers which are great for diabetic patients.

Kaya Mezhukkupuratti is one of menu items in Sadya. Mezhukkupuratti is yet another wonderful Kerala dish.

Hope you will enjoy this tasty and nutritious Vazhakkai Thoran, a variety side dish to serve with rice.

Preparation Time:    10 Minutes

Cooking Time    :     15 Minutes

Recipe Category:      Kerala

Serves              :     4

Ingredients for Vazhakkai Thoran:

Vazhakkai/ Kaya/ Raw Banana      4 nos.

Coconut Oil                                 2 Tablespoon

Salt                                            To Taste

Grated Ginger                             1 Tablespoon

Black Pepper Powder                   ¼ Teaspoon

To Be Grind

Grated Coconut                           ¾ Cup

Green Chillies                             2 Nos

Cumin Seeds                              ½ Teaspoon

Red Chili Powder                         ¼ Teaspoon

Turmeric Powder                         ¼ Teaspoon

For Seasoning:

Coconut Oil                                 2 Teaspoon

Mustard Seeds                            ½ Teaspoon

Cumin seeds                               ¼ Teaspoon

Hing                                           ½ Teaspoon.

Broken Red chillies                       2 Nos

Curry Leaves                               Few

Method:

• Wash , Remove the skin and cut the banana into small pieces.
• In a blender  put the all above Grinding ingredients and Grind Coarsely. Keep aside.
• Heat oil in a pan add mustard seeds, Jeera, curry leaves, Ginger and Hing and fry it for few seconds.
• Now add the ground Coconut Paste and add a pinch of salt. Reduce the stove heat to simmer.   Fry the paste till raw smells goes away.
• Now Add the chopped banana , Black pepper powder , 2 Tablespoon of Coconut oil and Salt  into the pan. Stir well.  Cover the pan and cook it.
• Cover the Pan and cook it for 3 to 4 minutes ,stir occasionally. Then open and stir well. When all of the water is absorbed, lower the flame and add curry leaves.
• Dry out any moisture left and the Mezhukkupuratti is ready to be served with
• Hot Rice.

Enjoy!!.

How to make Kerala Style Cabbage Thoran/ Cabbage Stir Fry

Thoran basically means any dry vegetable dish - Today I’m sharing classic Kerala style cabbage Thoran. Cabbage stir fry with coconut which is very to easy to make and delicious healthy dish. Here is a simple Thoran that goes well with rice.

 Cuisine :          Kerala Style

 Time:               10 minutes  

 Cooking Time:   15 minutes  

 Serves:             4 nos.

Ingredients:

Finely Shredded Cabbage   3 cups

Turmeric Powder               ½ Teaspoon

Salt                                 To be taste

For Tempering:

Coconut oil                       2 Tablespoon

Mustard seeds                  ½ Teaspoon

Cumin Seeds                    ½ Teaspoon

Dried red chili                   2 Nos

Curry Leaves                    2 Springs

To Grind to a Coarse Paste

Grated Coconut                 1 cup

Green Chilies                    3- 4 nos.

Cumin Seeds                    ½ Teaspoon

Grated Ginger                   1 Tablespoon

Turmeric Powder               ¼ Teaspoon.

Asafetida Powder               ½ Teaspoon

Method:

• Using your hands mix grated coconut with turmeric powder, cumin seeds, ginger and Asafetida powder, everything together coarsely in blender. Keep aside.
•  Heat oil in a deep bottomed pan. Season it with red chilli, mustard seeds and cumin seeds,. When the mustard seeds splutter, add curry leaves.

• Now add the coconut mixture ,fry it in a very low flame for 2 minutes.

• Now add the shredded cabbage  , turmeric powder and salt. Mix everything together.
• Cover the pan and cook on low heat, stirring occasionally. After 5 minutes remove the lid and stir fry for another 4-5 minutes, so that the cabbage is crunchy and not soggy.
• Serve hot with rice.

Notes:

• Use fresh cabbage and shred the cabbage uniformly.
• Use fresh coconut to prepare the paste.
• Do not add water while cooking cabbage; it will turn soggy..

 

Cabbage Thoran

My other Cabbage Thoran Recipe 

Coconut Milk Pulao / Thengai Pal Sadham

HI Friends, this week I bring to your kitchen a very flavorful rice recipe. Coconut milk Pulao is a well-known dish. The coconut aroma and flavor along with the fragrant spices does make this pulao different from the regular. This dish which is very mild with sweetish flavor & is accompanied with a side dish to make it complete. I’ll quickly whip up a mixed veggie Raita and call it day – no other sides needed! Try this for your next dinner party and watch your guests swoon over the aroma and flavor.

How to make Coconut milk pulao

   

Cuisine     :                   Kerala

Preparation Time           5 Minutes

Soaking Time                20 Minutes

Cooking Time                20 Minutes

Servings                       4 nos

Ingredients:

Basmati Rice                 2 Cups

Ghee                            2 Table spoons

Coconut Milk                 2 cups

Water                          ½  cup

Turmeric  Powder          ½ Teaspoon

Salt                              To Taste

  

To Temper

Ghee                           2 Table spoons

Bay Leaves                  1 no.

Cinnamon sticks           1 nos.

Cardamom                   3 no.

Cloves                         4 nos.

Star  Anise                  1 nos

To Be Grind:

Mint Leaves                 20 nos.

Coriander Leaves         1 bunch

Green Chilies               5 no.

Grated Ginger              1 Tablespoon.

For Garnish

Fried Cashew nuts        2 Tablespoon

Fried Raisins                2 Tablespoon

Few Chopped Mint and Coriander leaves

Method:

•  Wash and Soak Basmati rice for 15 minutes. After 15 minutes drain the water and keep aside.
• Grind together Mint leaves, Coriander leaves,  green chillies and grated Ginger. Keep aside.
• Take a pressure cooker and add Ghee. When ghee is warm, add the spices -  Bay Leaves,Cinnamon, cloves , Green cardamom and star anise.. Fry for 30 seconds.

• Then add the  rice , saute for 2 minutes . Then add the grinded masala paste and again saute it for 2 minutes, Make sure it doesn't stick to the bottom.
• Now add the Coconut Milk , water, Turmeric powder  and salt. Mix it well.

• When the water comes to boil close the pressure cooker and cook for 15 minutes on a low flame.
• Open the lid and  mix it gently, without  breaking the rice  using fork.
• Garnish with fried cashews, raisins and  Coriander& Mint leaves.
• Serve hot with Raita.

Notes:  

• Here I used tinned coconut milk. Instead of tinned coconut milk, you can use freshly ground coconut milk.
• Use the Branded Basmati Rice. If you use old Basmati rice,  add 1:2 water. If you use new basmati rice add 1: 1 ½ water.

Coconut Milk Rice

Cheera Thoran/ How to make Kerala Style Amaranth Leaves Stir Fry

Amaranth Leaves (Mulai Keerai) Stir Fry is a healthy iron, vitamins and minerals packed stir fry. Its a simple side dish that can be served with steamed rice. The duo makes a perfect combo and you need no extra curries with it. Do try if you get hold of these leaves and enjoy making it at home!  . Here comes My recipe:

Preparation Time:       15 Minutes

Cooking Time      :      10 Minutes

Recipe Category :        Kerala

Serves              :         4

Ingredients:

Amarnath Leaves	1 Large Bunch
Salt	To Taste
Coconut Oil	2 Table Spoon

To Be Grind

Grated Coconut	¾ Cup
Green Chillies	2 Nos
Cumin Seeds	½ Teaspoon
Red Chili Powder	¼ Teaspoon
Turmeric Powder	¼ Teaspoon

For Seasoning:

Coconut Oil	1 Teaspoon
Mustard Seeds	½ Teaspoon
Broken Red chillies	2 Nos

How To Make Cheera Thoran? Here You Go

• Wash the Amarnath leaves thoroughly, remove the hard stalk, sort the leaves and chop it.

• In a blender  put the all above Grinding ingredients and Grind Coarsely.

• Place a nonstick pan on medium heat and add  2 Tablespoon of Coconut Oil , Add the all seasonings and fry for a minute.

• Now add the ground Coconut Paste and add a pinch of salt. Reduce the stove heat to simmer.

• Fry the paste till  raw smells goes away.
• Now add the chopped Green Leaves. Add a salt and one teaspoon of coconut oil. Mix  it well.

• Cover the Pan and cook it for 3 to 4 minutes ,stir occasionally. Then open and stir well until the water goes .

• Dry out any moisture left and the stir fry is ready to be served with rice.

Enjoy!!!

.

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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495:Nadan Chembu Astram/ Traditional Kerala style Taro Root Curry

Nadan Chembu Astram is a traditional dish of Kerala. Astram is a thick preparation with Curd, Chembu and coconut. It goes well with Kanji (Rice Porridge). Let's see how we can prepare this delicious recipe

Preparation Time:      10 Minutes

Cooking Time            25 Minutes

Recipe Category :      Vegetable Gravies, Kuzhambhu

Recipe Cuisine   :      Kerala, South Indian

Serves             :        3-4 People

Ingredients:

Diced Chembu / Taro root      2 cups  

Turmeric Powder                   ½ Teaspoon

Thick beaten   Curd               1 cup

Red Chili Powder                   1 Teaspoon

Curry Leaves                        few

Salt                                    To Taste.

To Grind:

Grated Coconut:                 ¾ cup – 1 cup

Turmeric Powder:               1/2 Teaspoon

Cumin Seeds                      1 Teaspoon

Water:                              2 Tablespoon

  

To Season:

Coconut Oil                        2 Tablespoon

Mustard Seeds:                  1 Teaspoon.

Whole Kashmiri Chili           3 Nos, broken

Curry leaves                       1 string

Method:

• Wash the Chembu in running water.      Peel the skin and cut into round shape.
• Put the Chembu into the big pan. Add water, Red chili powder, turmeric powder and salt. Boil and cook till done.

• In the meantime, grind the ingredients listed to a smooth paste with little water.

• When the Chembu is nicely cooked, put the ground mixture into it. Mix well. stir well and simmer the fire.       
• Adjust water and let it simmer for 2 - 3 minutes or till everything is nicely combined.

• Add the beaten curd. Mix well.  Take off from heat and keep aside.
• Heat oil in a seasoning pan , splutter mustard seeds, curry leaves and red chillies.
• Add this to the cooked Chembu curry.
• Serve hot with Kanji and Rice.

•