Keerai Kootu / Keerai Kootu In Instant Pot / Moong Dal Spinach Gravy / Spinach And Coconut Dal - Instant Pot Recipes

Keerai Kootu

Ingredients

Mixed greens chopped - 2 cups
Washed split moongh dal - 1/4 cup
Salt to taste
Turmeric powder - 1/2 tsp
Water as needed to cook

Ingredients to grind

Fresh grated coconut - 1/4 cup
Jeera - 3/4 tsp
Green chilies - 2
Rice flour - 1 tsp ( optional)
or soaked rice 1 tsp this is used for thickening the dal

Tempering

Coconut oil - 2 tsp
Mustard and urad dal - each - 1 tsp
Red chilies - 1
Curry leaves few
Hing - 1/4 tsp

Keerai Kootu

Method

Add the washed moongh dal , keerai , salt, turmeric powder and salt into the instant pot.
Cook for manual mode 4 minutes once cooled down open the lid and mash it well.
Add the ground masala and cook in sauté mode for a boil. Switch off the instant pot.
Heat oil in a pan and temper it with above ingredients and pour it into the kootu.
Mix and best served with plain rice.

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Vethalai Kashayam / Betel leaf Syrup / Vetrilai Kashayam for Cold and Cough / Kashayam for Cold and Cough / Home Remedy For Common Cold And Cough

Vethalai Kashayam

Ingredients

Beetle leaf chopped - 2

Water - 3 cups

Crushed pepper - 1/2 tsp

Crushed ginger - 1 tsp

Honey or Palm sugar - as needed

Method

Pour water in a sauce pan add the betel leaf, ginger and pepper boil till it reduces to 2 cups.

Filter and add needed honey mix and serve immediately.

Drink a cup a day for common cold and cough for a week.

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Thai Fried Chicken / Fried Chicken / Crisp and Juicy Thai Fried Chicken Recipe - Thai Recipes

Thai Fried Chicken

Fried Chicken Ingredients

Chicken drumstick - 7

( make slits on the chicken)

Salt and pepper powder to taste

Corn flour - 3 to 4 tbsp ( add as needed for binding)

Baking powder - 1 tsp

( added to soften the chicken)

Egg white - 1

Ginger and garlic paste - 1 tsp ( heaped)

Chopped lemon grass - 1 tbsp

Dipping sauce - 1 tbsp

Oil to deep fry

Method

Take a wide bowl add all the above ingredients except corn flour , mix well till all the drumstick is well coated. Rest for 20 minutes.

Just before frying add the needed corn flour mix till coated. Heat oil in a pan and deep fry the chicken in batches till light brown on top.

Deep fry the chicken the second time till nice golden brown and crisp. Keep it aside.

Other ingredients

Chopped spring onions - 1 handful

Chopped coriander leaves - 1 tsp

Chopped red chillies - 1

Dipping sauce - 1 tbsp

Oil - 2 tsp

Method

Heat oil in a pan and fry the spring onion , coriander leaves , red chillies till colour changes.

Add the dipping sauce and fried chicken toss well and switch off the stove.

Serve immediately with dipping sauce and Thai mango salad.

Thai fried chicken with Mango salad

Dipping sauce ingredients

Soy sauce - 3 tbsp

Fish sauce - 1 tsp

Salt to taste 

Brown sugar - 1 tbsp

Vinegar - 3 tsp

Chopped red chillies - 2

Chopped ginger - 1 tsp

Chopped garlic - 1 tsp

Chopped spring onions - 2 tbsp

( or add all ingredients according to your taste)

Method

Take a bowl add all the ingredients together and mix well. Sauce is ready to serve.

Note:

In above picture chicken is served with peanut sauce.

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Thai Mango Salad / Thai Green Mango Salad Recipe / Easy Mango Salad / Mango Recipes - Thai Recipes

Thai Mango Salad

Dressing ingredients

Soy sauce - 3 tbsp

Fish sauce - 1 tsp

Salt to taste 

Brown sugar - 1 tbsp

Vinegar - 3 tsp

Chopped red chillies - 2

Chopped ginger - 1 tsp

Chopped garlic - 1 tsp

Chopped spring onions - 2 tbsp

( or add all ingredients according to your taste)

Other ingredients

Thinly shredded raw mango - 1 cup

Chopped red chillies - 3

Sliced onions - a handful

Crushed peanuts or cashew nuts

Method

Add all the vegetables into a bowl pour the needed dressing and toss well.

Just before serving sprinkle the peanuts on top mix and serve immediately.

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Sarlas Recipe / Challas Recipe / Mint Chammanthi / Biriyani Chammanthi / Vegetable Salad For Biriyani / Kerala Onion Salad / Biriyani Side Dish Recipe / Malabar Special Biriyani Side Dish / Side Dish For Biriyani

 

Biriyani Side Dish

Sarlas / Challas / Ulli Sarlas / Kerala Pickled Onion / Onion Salad

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Ingredients

Thinly sliced onion - 1

Chopped green chillies - 2

Choppede curry leaves few

Vinegar - 1 tbsp

Water - 2 tbsp

Salt to taste

Method

Take a bowl add the onion, salt, curry leaf and green chilies crush with your finger till onions are soft.

Squeeze out the water and transfer into another bowl, discard the water.

Add vinegar and water to the onion mixture , mix and serve with biriyani.

Mint Chammanthi / Mint Coconut Chutney / Pudhina Coconut Chammanthi

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Ingredients

Mint leaves - a handful

Grated coconut - 3/4 cup

Coriander leaves - 1 tbsp

Green chilies - 2

Ginger - 1 tsp

Salt to taste

Small onions - 2

Lemon juice - 1 tsp

Method

Add all the ingredients except lemon juice into a mixi jar , grind to a thick coarse mixture.Do not add any water for grinding if needed add 1 or 2 tsps of water.

Lastly add the lemon juice mix and serve with biriyani.

Sarlas . Mint Chammanthi , Vegetable Salad

Vegetable Salad

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Ingredients

Chopped onion - 1

Chopped carrots - 1/4 cup

Chopped cucumber - 1/4 cup

Chopped tomato - 1 ( seeds removed)

Curd - 1 cup

Chopped green chillies - 2

Salt to taste

Method

Mix all the ingredients together and serve chill with biriyani.

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Janmashtami 2021 / Krishna Janmashtami / Gokulashtami 2021 / Krishna Jayanthi

Gokulashtami Recipes

Krishna Jayanthi Recipes

Murukku

Baked Uppu Seedai

Baked Vella Seedai

Ellu Urundai

Rava Ladoo

Ragi Murukku

Chukku Vellam

Kara Sev 

For more recipes click HERE

Aval Kesari Recipe / Poha Kesari / Flattened Rice Kesari / Poha Sheera Recipe / Avalakki Kesari Bath Recipe / Easy Kesari Recipe - Easy Gokulashtami Recipe

Aval Kesari

Ingredients

Thick aval / poha - 1/2 cup

( use white or red aval)

Water - 1 & 1/2 cups

( add more or less according to the quality of the poha)

Ghee - 1 & 1/2  tbsp

Sugar - 1/4 cup

( add more or less according to your taste )

Cardamom powder - 1/4 tsp

Saffron soaked in 1 tbsp of warm milk - a generous pinch

Chopped cashew nuts - 6 

Poha Kesari

Method

Add 1 tsp of ghee fry the cashew nuts and keep aside. In the same pan add the poha and roast till colour changes and crisp. Cool completely and grind to a coarse mixture.

Boil water in a pan lower the flame and add the poha mix well, cover and cook till done.

Add sugar, saffron soaked in milk , cardamom , remaining ghee and nuts mix till well combined , thickened and mixture leaves the sides of the pan. 

Switch off the flame and serve hot or warm.

Note:

a) Use only thick poha for this recipe.

b) Add sugar only once the poha is well cooked.

c) Fried raisins can also be added.

d) Adding food colour is optional.

e) Do not grind the poha to a fine powder.

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Beetroot Upma / Beetroot Rava Upma / Beet Semolina Upma / Beet Sooji Upma / Beetroot uppuma / Rava Beetroot Upuma / Upma Recipe

Beetroot Upma

Ingredients

White Rawa/Rava/Suji/Sooji/Semolina- 1/2 cup

Grated beetroot - 1 small or add according to your taste

( You can puree the beetroot or pulse them in mixi)

Water-1 & 1/2 cups

Salt -to taste

Chopped onion -1/4

Curry and Coriander  leaves-few

Chopped green chillies-3

Chopped ginger - 1/2 tsp

Tempering

Oil-3tsp

Ghee  - 1 tsp

Mustard -1/2 tsp

Urad dhal & channa dal-each 1/4tsp

Cashew nuts - 6

Method

Heat oil & temper it with above ingredients.

Add onion, green chillies, ginger, onion and few curry leaves and fry till slightly changes color.

Add the beetroot and fry till raw smell has disappeared.

Add rava and fry till light brown & switch off the flame.

Mean while heat water in a pan, when boils immediately pour it into the rava mixture add salt & stir it well to make sure there are no lumps.

Now switch on the flame, cover it with a lid and in low flame cook till all water has absorbed & rava is cooked well.

Switch off the flame & add ghee , coriander and curry leaves mix well & serve hot.

Note:

Always cook upma in low flame.
Water measurement differs according to the quality of rava.

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Baked Vellam Seedai / Baked Vella Seedai / Baked Sweet Seedai / Vella Seedai Baked / Baked Vellam Cheedai / How to make seedai with less oil? - Gokulashtami Recipe / Krishna Jayanthi Recipes

Baked Vella Seedai

Ingredients

Store bought Rice flour - 1 cup

Store bought urad dal flour - 2 tbsp

Salt a pinch

Grated jaggery - 3/4 cup

Water - 1/4 cup

White sesame seeds - 1 tbsp

Grated coconut - 1 & 1/2 tbsp

Melted butter - 2 tbsp

Cardamom powder - 1/2 tsp

Coconut oil as needed to brush on top of the seedai

Baked Vellam Seedai

Method

Roast rice flour and urad dal till hot and slightly changes colour and switch off the stove.

Add sesame seeds, grated coconut, cardamom powder , salt and butter into the rice flour mixture and mix well.

Melt jaggery in water filter and pour it into the rice flour mixture and using a spoon mix till you form a soft non sticky dough.

Water measurement depends upon the quality of rice. If you need extra water then add few drops of hot water to get the right consistency. Do not add cold water to mix.

Shape the dough into small balls and arrange it on a baking tray which is lined with a parchment paper.

Brush all sides of the balls generously with coconut oil.

Preheat oven at 400 deg.F  and reduce temperature to 375 deg F and bake for 10 minutes. In between  shake the tray and brush with coconut oil.

Reduce the temperature to 350 deg F and bake for 10 minutes or till light brown and crisp. If you want it soft then reduce the time. In between  shake the tray and brush with coconut oil.

Every oven is different so temperature and baking time may vary, so keep an eye.

Cool and store it in a glass jar.

For Baked Uppu Seedai Recipe click HERE

For Air Fryed Vella Seedai recipe click HERE

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Ela Ada / Elai Adai / Elayappam / Kerala Valsan / Vazhayila Ada / Ilai Adai / Plantain Leaf Adai - Kerala Sweet Recipe

Elai Adai

Yields: 6 adai

Outer layer ingredients

Store bought rice flour - 1 cup

Boiling water - 1 & 1/2 cup

( add more or less according to the rice flour quality)

Ghee - 1/2 tsp

Salt - a pinch

( Add the rice flour and salt into a bowl pour the boiling water little by little and mix it with a wooden spoon. Mix till it forms to a soft non sticky dough, once warm grease your palm with ghee and knead once. Divide the portion into medium size balls , cover and keep it aside.

Filling Ingredients

Clean powdered jaggery - 3/4 cup

Grated coconut - 1 cup

Cardamom powder - 1/2 tsp

( mix all the ingredients together in a bowl and keep it aside)

Other ingredients

Ghee as needed to grease the banana leaf

Banana leaves as needed

Elai Adai

Method 

Grease a banana leaf with ghee place a ball of dough wet your finger and flatten to a semi thick disc.

Place some filling at one corner and cover the banana leaf and press to seal ( see picture).

Steam these for 2 to 3 minutes or till cooked.

Serve hot or warm.

Note:

a) Instead of cardamom powder you can add crushed cumin seeds.

b) Add water accordingly as each rice flour quality is different.

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