Kerala preparations

Discussion in 'Cuisines of India' started by tsseethalakshmi, Feb 1, 2006.

  1. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Nenthirampazha jam or varatti

    Nenthirampazham 2no.
    sugar or vellam 1/2 cup
    ghee two table spoon
    Remove skin and boil it.When tender remove and smash it.Add sugar and stir well until the water evoprated.Add ghee so as the jam do not sticks in the pan.Ghee will add aroma to the jam and works like preservative.Can eat the jam itself or with adai, chappathi.

    We can make pazhaprathaman also with it.
    Nenthrampazha jam one cub
    coconut milk one coconut Ist pal,second and third pal
    elakkai powder one teaspoon

    Take a heavy bottom pan put second and third coconut milk and pazhajam and boil.If you want more sweet you can add sugar or vellam in this stage.When the mixer thicken add first milk and heat it not upto boiling point. add elakkai powder.Remove from fire.If you want, cashunuts sligtly fried in ghee and added with the pazhaprathaman.Enjoy
     
    Last edited: Feb 23, 2006
  2. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    nenthrampazha nurukku

    Nenthrampazham nurukku means nenthrampazha pieces,
    Cut the nenthram pazham into three pieces.It can be steamed like idly in the idly vessal.
    Or put the pieces in a heavy bottam vessel add some water and boil.Add some vellam with it.Stir well.See in between whether more water is necessary.When tender remove and eat with pappadam enjoy.This is one impartant item in onam celebration.
     
    Last edited: Feb 23, 2006
  3. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    nenthrampazhachips

    The nanthrankai when it starts to ripe stage is ideal.Remove the skin and put it in the turmaric water.
    Cut it thin slices,
    Heat oil and put the nenthranpazha slices and stir well.When the water all evoparated the' chalankkai kothi' reduced,Add one teaspoon salt water in the hot oil.When the buss noice subsided remove the chips from the oil and store.The chips will be dark redish yellow colour and slightly sweetish.

    The nenthrankkai chips also prepared as detailed above.This chips are yellow in colour.Enjoy
     
  4. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    nenthrampazha bajji or pazhampori

    Nenthrampazham sliced thinly in lengthvise.
    Maida one cup
    rice flour one tablespoon.
    gingily seeds one table spoon
    salt to tast
    turmaric powder
    Mix all except pazha slices in water like bajji batter,Heat oil.when hot dip the pazha slice in the batter slide it in the hot oil.When fried golden brown remove and enjoy with tomato sauce.
    This is common method.It will suck more oil.
    In my house I use bajji batter to fry pazha bajji
     
    Last edited: Feb 23, 2006
  5. Vidya24

    Vidya24 Gold IL'ite

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    thankyou

    Dear Mrs Seetalakshmi,

    Thank you for posting maracheeni appalam. Also I really liked the idea of sundrying chakka varatti, I will also do that next time. I have also noted palakottai kozhambu and when I get the kottai, I hope to try them.

    I have a request- can you post pappada vada, please?

    thanking you
    best regrads
    Vidya
     
  6. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    pappada vada

    Dear vidya,
    Thank you vidya.I am very happy to have response.

    Pappadam 12 nos.
    Rice flour 1 cup
    seasame seed one table spoon
    turmeric powder one pinch
    chilli powder 1 teaspoon[optional]
    salt to taste
    oil for deep fry

    Mix all increadians except pappadam and make batter more thin than dosa batter.Now heat oil in kadai.Dip the pappadam in batter and slide it in the hot oil.
    when it turn into golden brown and crips remove and store.Enjoy with tea.
    This is famous tea time snack in kerala.
     
  7. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    palachulai pachadhi

    Palachulai ripe 5
    turmeric powder 1/2 teaspoon
    tamarind nellikkai size soaked and extratcted juice one cup
    vellam two nellikkai size
    curry leave
    mustard 1 teaspoon
    chilli 1
    fenugreek seeds 1 tea spoon
    cut the palachulis in small pieces.
    In a vessel pore one cup water add turmeric powder and boil.Add palachulai pieces.When tender add tamarind juice and boil.when the mixture reduced half add jaggary and salt, boil.Remove from fire.Heat one table spoon oil add mustard, fenugreek and splitted chilli and curry leaves and pore on the pachadhi.This will go with rice or mulakuttal rice. enjoy
     
    Last edited: Feb 23, 2006
  8. laksn

    laksn Senior IL'ite

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    Chanda murian

    Hi Seetha madam,
    It is so nice to see all Kerala recipes in here.. I was born and brought in Trivandrum and used to indulge in all the yummy foods...not to mention--chakkai and tapioca being my hot favorites....I would really appreciate it if you could post me the recipes of marachini puzhukku and kootu(palakkad style) and chanda murian...One more thing.. I got tapioca once and I found it real hard to cut into small pieces.. I have seen my mother doing it and I thought it was a cake-walk! Could there be something here that I am doing wrong..can something be done to make the cutting process easier or is it the nature of marachini...if so i can go in for a sharper knife!!

    thanks,
    Lakshmi V
     
  9. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    chanda murian or marachini buzhingiyathu and puzhukku

    Dear Lakshmi,
    Happy to receive your response.
    Marachinee is avalable in USA in Uvajimaya japan shop.However it is dryer than avalable in our area.It is available very fresh in our area.Naturaly it is hard.Marachini available in USA is very clean.Deskin it.Hold in your left hand, hold sharp knife in your right hand.Forcely cut from down ward to upward.'Thunndu podum edathil knife vaithu kizhirunthu melaga kathiye vegamaga push cheyyavum.Or hold the maracheeni down ward cut forcely[.Chethavum]The piece will be out.Centre hard stem will be there in the marachini.some length will come if more pieces separated,So we can remove the stem easily.
    For Puzhukku cut two inch pieces [not exactly inch measure]one marachini
    turmaric powder 1/2 teaspoon.
    coconut grated one part of coconut [moodi]
    green chilli two or three according to your family taste
    cumin seeds one teaspoon
    salt to taste
    curry leave
    for temparing
    mustard one tea spoon
    urud dall one tea spoon
    coconut oil two table spoon
    Grind green chilli,coconut grated,cumin seeds coursely.
    Put a vessel with water add turmeric powder.When starts to boil add marachini pieces.boil until tender.May be cooked in pressure cooker.By this time add ground masala and salt.Boil the mixer stirring well.
    remove from fire.Heat coconut oil and temper with mustard seeds and urud dall and curry leaf.Add two spoon raw coconut oil to add more taste.
    Variation: Some time the marachini will not cooked more tender ie., smashing level.We can add some cooked marachini with the masala so the gravy will be thick.Garlic may be added with grinding masala.

    Chenda murian

    Cut the marachinee four or five pieces after removing the skin.
    Put them in a vessal containing water with turmeric powder.Boil it until the marachini is tender.Add salt boil two to three minutes remove from fire.
    It can be eaten with green chilli chatney.

    for chutney Six or seven green chilli,salt to taste,asafotida,tamarind to taste.Grid all smoothly.Temper mustard seed in three table spoon coconut oil [no compramise in the quantity of oil] add the ground green chilli masala saute one or two minutes and remove from fire.Enjoy with chenda murians.

    One more compination

    Grind red chilli and two or three pod garlics, salt to taste.Add with curd [not soar][puliyillatha thayir].
    This will also go well with chendamurian.
     
    Last edited: Feb 23, 2006
  10. Vidya24

    Vidya24 Gold IL'ite

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    abt pappadam

    Dear Mrs Seetalakshmi,

    Thank you for the recipe of pappada vada. It is a real 'thattukada' recipe. I have a doubt abt appalams- maracheeni & chakkai. Why is it that some batches do not spread in hot oil? En veesha mattengarathu?

    If possible, can you post more pappadams like milagu pappadam etc? Pls take yr time. Enjoy yr time with yr daughter.

    best regards
    Vidya
     

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