Kerala preparations

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

  1. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Vettrila Dhosa

    vettrila is known to all.Thamboolam is a auspecious think to give sumangalies
    HTML:
     
    .
    The vettila leave ar good medicine for cough and removal of Kabam.
    the vettrila dhosa  credit goes to sun TV.
     
    Dhosa batter     1 cup
    Vettrila               5 nos.
     
    Take dhosa tava pore one spoon oil and spread it.When hot take one vettila and dip it in the dhosa batter and place it in the tava.you can  put three vetrila at a time.Pore oil around 
    it and when cooked turn and cook the other side too.
     
    Variation: You can springle small cut onion on the vetrila on top pof the dhosa mavu.After wards turn causiouly another side and cook well. It is very differen taste Dhosa.
     
  2. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Vettrila bajji

    Vetrila bajji is also different taste bajji.It has medicinal value.

    gram flour 1 cup
    rice flour 2 tbs
    red chilli powder 1 tsp
    salt
    asafoetida
    vetrila 10
    oil to fry

    Mix all increadiants add water make bajji batter.Pore oil in a kadai when hot dip the vetrila and slip it in the hot oil.turn the other side and fry golden brown.Enjoy with any chutney.
     
  3. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    vetrila bonda

    boiled potato 2
    onion cut 1/2 cup
    Garlic ginger paste 1 tsp
    green chilli paste 1 tbs
    salt
    mustard seeds
    curry leaves
    Vetrila big 10
    oil for frying
    bonda batter.[gram flour 1 cup, rice flour 2 tbs, balance half green chilli paste,salt,asafoetida powder mix well with water]

    Take a kadai pore oil add mustard seeds when cracked add onion saute.When transparent add ginger garlic paste half green chilli, curry leave stir well after two minutes add mashed potato and salt stir well.Make big nellikkai balls.

    Take a kadai pore oil Take one potato ball and place it in one vetrila cover it and paste with bonda batter and dip well in batter and fry in the hot oil until golden brown.Different tasty bondo. enjoy with any chutney.
     
  4. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Agathi keerai,Agashi[K] agathi[M] Mandi

    Agathi keerai is know as duvathasi keerai.After agadasi vritham in olden days mothers eat agathi keerai thoran in duvathasi.This is a custom in olden days.
    Agathi keerai is very friendly to stomach.Best medicine for ulcers.

    This Mandi kuzhambu is chettinad recipe.
    Mandi can prepared with mulai keerai,arai keerai manathakkali keera etc,

    Agathi keerai 2 cups cut pieces
    small onion 10
    garlic 1 pod remove skin and cut into two
    green chilli 3 small pieces
    The water after washing the rice 2 cups kazhuneer]
    coconut milk 1/2 cup
    mustard seeds 1 tsp
    fenugreek 1/2 tsp
    red chilli 2
    oil,salt
    Take a kadai pore oil add mustard seeds,fenugreek,onion,garlic,green chilli, whole red chilli,saute.When the onion become trasparent add kazhuneer bring to boil.Now add agathi keerai and salt cook well in slow fire.When cooked add coconut milk.Please take precaution not boil after adding the coconut milk.
    Enjoy with rice.
     
  5. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Villvum[T]kuvilam[m] fruit sarbet

    Villvum levave are very much auspicious for Lord Siva,The leave is tonic.

    Villva pazham 1
    honey 2 tbs
    palm sugar or plam kalkandu 2 tbs

    Remove the pulp from the fruit and boil it.Strain the juice for removing fibre and seeds.Sweeten with honey and palm sugar.There may be slight bitterness.This is very good refrigerent. Good tonic.This sebat is very good for summer season.

    tsseethalakshmi
     
  6. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Amarantaceae [keerai kudumbam] thoran

    There are so many varieties of keerai in amarantaceae family. some of the names are
    Gangeticus mulai keerai
    Red variety
    big variety Aru matha thandu keerai etc.,
    polygonoidus chirukeerai
    polygamus kappikeerai
    kattuchirukeerai [wild]
    spinosis mullu keerai
    tristis araikeerai
    tristis wild kattau araikeerai
    viridis kuppai keerai
    Mahili,thukili keerai

    Some other flower plants of amarantaceae garden variety.The tender leaves are used for cooking

    Lovelies,bleeding,pilewort flower gentle,Prince's Fether,Lady's bleeding,Valure flower,Red cocks comb,[other clours also],Fethered cocks comb or celosia plumosa,A Glob velvet flower., etc.,

    Any one of the keerai washed and cut 4 cups
    red chilli 1
    boiled rice 2 tbs
    asafoetida
    tuvar dhal 1 tbs
    coconut grated[optional]
    turmaric powder
    mustar seeds
    urud dhal 1 tsp
    salt
    oil

    Take a kadai dry fry red chilli,rice,asafoetida,tuar dhal.When turned golden
    brown remove and cool.Coursely powder it.

    In the kadai pore oil add mustard seed and urud dhal when cracked and become golden brown add keerai and turmaric powder salt and cook well.
    When cooked and the water evoparated add the masala powder and coconut.Stir well and cook a while.best side dish.
     
  7. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    charanathi keerai[charvelai or chirucharanai koottu

    Charanathi keerai and other names charvela chirucharanai all tamil names.Other language names not known.This is also growns as weed in rainy season.The leaves are tonic and best medicine for stomach disorder.Some times some of the branch are seen with araikeerai brought from market.

    charanathi keerai two cups
    greengram dhal cooked 1 cup
    coconut grated 1/2 cup
    red chilli 1
    jeera 1 tsp
    turmaric
    salt,oil
    mustard seeds 1 tsp
    urud dhal 1tsp
    curry leave

    Grind coconut,red chilli and jeera.
    Take a vessal in turmaric water add keerai and cook well.Now add cooked dhal and coconut masala.Stir well boil one to two minutes.Now temper with mustard and urud dhal in coconut oil.Add curry leave.
     
  8. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Methi leaves,fenucreek leave kuzhambu[venthayakeerai[t]

    We all know ventayam[fenugreek] very will.Seeds as used in the masala in Indian cooking.The seeds with butter milk is very good medicine for dysentary.
    Daily one spoon venthayam taken early in the morning in empty stomach is very good medicine for control of sugar.[diapetics].
    We can eat ventha sprout as salad.No bitterness of venthayam reduced in the sprouted venthayam.The dried venthayakeerai [kasurimethi]may be added almost all vegitable preparations.

    Venthayakeerai 2 cup
    thuvar dhal 1 cup cooked
    fenucreek 1 tsp cook with the dhal
    greenchilli 4
    green coriander leave 1/2 cup cut pieces
    tamarind pulp 2 tbs
    turmaric
    asafoetida
    salt oil
    mustard seeds 1tsp
    red chilli cut pieces 3

    Take vesal pore enough water add tamarind pulp,turmaric,green chilli split cook two three minutes.Add venthayakeerai and cook.When cooked add thuvar dhal, fenucreek cooked.Boil two minutes.When the kuzhambu miexed and boiled well add coriander leaves,salt stir well and boil one minutes.
    Remove from fire and temper with mustard seeds,red chilli.asafoetida.
    Very good for rice,dhosa,idly and prepared like koottu consistancy good for chappathy.
    Variation:eek:nion cut may be added when tempering and add with kuzhambu.
    one marble size jaggary may be added.
     
  9. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    mulangi keerai[T]M]Muli[H] chappathi

    Mullangi some time we can get it with its leave.Tender leave may be used for cooking.The leave are stong taste.Very good for stomach.

    Mulangi keerai tender cut1cup
    wheat flour 2 cup
    Grean chilli ginger paste 2 tsp
    coconut grated 2 tbs[optional]
    Onion cut 1/2 cup
    salt

    Mix all increadients add water make chappathi dough.Make chappathi as usual.Enjoy with curry.
     
  10. meenaprakash

    meenaprakash Silver IL'ite

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    Dear Seetha,

    Nice to see so many wonderful contributions from you.
    thanks for all your effort.

    Now, i have a question for you.
    long back, when I was in cochin, in an exhibition organised by the coconut board, I bought a squash - tender coconut water squash. It was very tasty & after the bottle got over, I wanted to buy antoher one but culdn't get anywhere. I don't know if the coconut board still sell such products.
    My question is, IS IT POSSIBLE TO MAKE IT AT HOME???? IF SO, COULD YOU PLS GIVE ME THE RECIPE???? OR IF YOU KNOW ANY ADDRESS WHERE IT IS SOLD, CAN YOU PLS SHARE IT HERE????

    Thank you so much.

    Love,
     

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