Cherupayar
Paysam
Ingredients
Chef Shantanu Gupte (Host, Health Mange More, FOODFOOD)
Chef Shantanu Gupte (Host, Health Mange More, FOODFOOD)
SR.NO.
|
INGREDIENTS
|
Quantity
|
1
|
Ghee
|
2 tbsp, 1 tbsp
|
2
|
Yellow moong dal
|
1 bowl
|
3
|
Jaggery
|
3 tbsp
|
4
|
Green cardamom powder
|
1/2 tsp
|
5
|
Dry ginger powder
|
1/2 tsp
|
6
|
Dry coconut
|
1 tbsp
|
7
|
Cashew
|
6-8 nos
|
8
|
Coconut milk
|
1 cup
|
Preparation method
Melt jaggery in a pan with little bit of
water.
Now heat some ghee in a cooker and add yellow moong dal and sauté it till it becomes golden brown.
Now add water in it and cover it with the cooker lid and cook it for three whistles.
Now add the jaggery syrup, eliachi powder and dry ginger powder in it and mix well let it cook for some time. Then add coconut milk in it.
After this in a pan heat ghee and add dried coconut and cashew and sauté it. And add half of it into the cooker and mix it.
Cook the paysam till semi-thick.
Now take it out in a serving bowl and garnish it with roasted coconut and cashew and drizzle coconut cream.
Now heat some ghee in a cooker and add yellow moong dal and sauté it till it becomes golden brown.
Now add water in it and cover it with the cooker lid and cook it for three whistles.
Now add the jaggery syrup, eliachi powder and dry ginger powder in it and mix well let it cook for some time. Then add coconut milk in it.
After this in a pan heat ghee and add dried coconut and cashew and sauté it. And add half of it into the cooker and mix it.
Cook the paysam till semi-thick.
Now take it out in a serving bowl and garnish it with roasted coconut and cashew and drizzle coconut cream.
Kerala Fish Curry with Appam
Ingredients
Chef Ajay Chopra( Host Hi tea, FOODFOOD)
Ingredients
Chef Ajay Chopra( Host Hi tea, FOODFOOD)
SR.NO.
|
[For the Tikki]
|
QTY
|
1.
|
Basa [Fish]
|
250 gms
|
2.
|
Coconut Oil
|
20 ml
|
3.
|
Curry Leaves
|
4 Nos
|
4.
|
Chopped Onion
|
150 gms
|
5.
|
Chopped Tomato
|
100 gms
|
6
|
Chopped Garlic
|
30 gms
|
7.
|
Chopped Ginger
|
30 gms
|
8
|
Green Chillies
|
20 gms
|
9
|
Fenugreek Seeds
|
10 gms
|
10
|
Coconut Milk
|
200 ml
|
11
|
Crush Peppercorns
|
5 gms
|
12
|
Turmeric Powder
|
10 gms
|
13
|
Red Chilli Powder
|
10 gms
|
14
|
Salt
|
To Taste
|
15
|
Tamarind Pulp
|
20 ml
|
16
|
Regular Rice
|
200 gms
|
17
|
Parboiled Rice
|
100 gms
|
18
|
Yeast
|
15 gms
|
19
|
Sugar
|
30 gms
|
Preparation method
For
the Stew
• In a deep pan add coconut oil. Add mustard seeds, fenugreek seeds, curry leaves and green chilies and let crackle. Add some chopped ginger, chopped garlic, chopped onions and some salt and sauté till onions are brown.
• Now add some turmeric powder, red chili powder, tomatoes and water and let cook for 10 minutes. .
• Fillet the fish and marinate with some salt and red chili powder for 5 minutes.
• Add coconut milk and tamarind pulp and mix well.
• Now add the fish to the stew and cook for 2-3 minutes.
• Kerala Fish Curry is Ready.
For the Appam
• Rinse both the rice varieties together for a couple of times. Soak both the regular rice, parboiled rice in water overnight. Drain and then add them to the grinder.
• Add some salt and sugar to this batter along with coconut milk and mix nicely.
• To make the appam take a ladle full of the batter in a non-stick kadhai and turn and tilt the kadhai to spread the batter.
• Cover the pan and let the Appam cook. The base would become nicely light golden.
• Serve the Appam hot or warm with fish stew.
• In a deep pan add coconut oil. Add mustard seeds, fenugreek seeds, curry leaves and green chilies and let crackle. Add some chopped ginger, chopped garlic, chopped onions and some salt and sauté till onions are brown.
• Now add some turmeric powder, red chili powder, tomatoes and water and let cook for 10 minutes. .
• Fillet the fish and marinate with some salt and red chili powder for 5 minutes.
• Add coconut milk and tamarind pulp and mix well.
• Now add the fish to the stew and cook for 2-3 minutes.
• Kerala Fish Curry is Ready.
For the Appam
• Rinse both the rice varieties together for a couple of times. Soak both the regular rice, parboiled rice in water overnight. Drain and then add them to the grinder.
• Add some salt and sugar to this batter along with coconut milk and mix nicely.
• To make the appam take a ladle full of the batter in a non-stick kadhai and turn and tilt the kadhai to spread the batter.
• Cover the pan and let the Appam cook. The base would become nicely light golden.
• Serve the Appam hot or warm with fish stew.
Peppery Tomato
Rasam
Ingredients
Chef Amrita Raichand (Host Mummy ka Magic, FOODFOOD)
SR.NO.
|
INGREDIENTS
|
QTY
|
1.
|
Mustard seeds
|
½ tsp
|
2.
|
Asafetida
|
A pinch
|
3.
|
Curry leaves
|
5-6
|
4.
|
Tamarind pulp
|
2 tsp
|
5.
|
Garlic (chopped)
|
2 flakes
|
6.
|
Cumin seeds
|
¼ tsp
|
7.
|
Coriander seeds
|
1 tbsp
|
8.
|
Coriander powder
|
1 tsp
|
9.
|
Salt and Pepper
|
To taste
|
10.
|
Dried red chilli
|
1 no
|
11.
|
Tomato puree
|
2 cups
|
12.
|
Curry and pepper masala oats
|
2 cups
|
preparation method
• Take a pan and dry roast mustard seeds,
coriander seeds, cumin seeds and asafetida.
• Add dry red chilly, Saffola oats 5-6 curry leaves in the same pan. Let it roast and then grind.
• Take a pan with oil and heat it.Add finely minced garlic and tomato puree.
• Add oats mixture and then water.
• Season it with salt and let it simmer.
• Adjust the seasoning and add tamarind pulp in it.
• Once cooked, strain it.
• Garnish with chopped coriander leaves & Serve hot
• Add dry red chilly, Saffola oats 5-6 curry leaves in the same pan. Let it roast and then grind.
• Take a pan with oil and heat it.Add finely minced garlic and tomato puree.
• Add oats mixture and then water.
• Season it with salt and let it simmer.
• Adjust the seasoning and add tamarind pulp in it.
• Once cooked, strain it.
• Garnish with chopped coriander leaves & Serve hot
Do review the above recipes and let me know , which you liked best...