Monday, April 13, 2015

Pazham Pulissery/ Yoghurt Banana Curry Kerala Style


Ripe banana - 1

Coconut (grated) - 1 cup

Green chillies - 3 no.

Turmeric powder - ½ tsp

Cumin powder - ¼ tsp

Fenugreek powder - ¼ tsp

Butter milk - 500 ml

Sugar - 1 tsp



Curry leaves

Onion (small) - 2 no.

Mustard seeds - 1 tsp (to season)

Method of preparation

Cut ripe banana into medium-sized cubes. 
Put them in a vessel. 
Add water and cook it well.
Now, take a pan, and heat some oil.
Put some mustard. When it splutters,  add curry leaves and small onions. 
Stir a bit and add fenugreek powder. 
Stir again. 
Add the paste obtained by grinding grated coconut 
with green chillies, turmeric powder and cumin powder. 
Stir well.
You may now add this to the cooked banana. 
Pour some water. Stir well. 
Add sugar and salt. Mix the contents well. 
When it starts to boil, add butter milk and stir well.
It is now time for you to relish the Pazham Pulissery.

Courtsey : Kerala Tourism

Saturday, November 8, 2014

Chicken Nuggets Easy Home Made Recipe Healthy Oats /ചിക്കൻ നുഗ്ഗെട്സ് എളുപ്പത്തിൽ വീട്ടിൽ തയാറാക്കാം ആരോഗ്യകാരമായ്


500 gram chicken breasts, boneless & skinless cut into chunks

Butter milk/ yoghurt  200 ml

1/4 cup   oats (also known as 5 minute oats)

2  teaspoon pepper powder

1 teaspoon  Chill powder

2 teaspoon garlic crushed

2 teaspoon shallots / small onion crushed

1/2 teaspoon  salt or to taste

3/4 cup  bread crumbs

2 tablespoon parmesan cheese, grated or grated Cheese (optional but it will make it more yummy)

2 Eggs beaten

Oil for frying( Sunflower)

Method of preparation

In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.

Drain and discard the buttermilk.

 Place the  chicken breasts chopped, oats, pepper powder , chilli powder , garlic crushed , shallots , Salt in a food processor until chicken is finely minced  and ingredients are combined.

Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.

With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.

Coat the nuggets in flour, then egg, and then the bread crumbs and place the nuggets back on the tray.

Deep fry in small batches until golden brown, about 5 minutes.

Serve with Tomato Sauce. 

Wednesday, November 5, 2014

Drumsticks Masala Curry / മുരിങ്ങക്ക മസാല കറി സ്പെഷ്യൽ


5 drumsticks (മുരിങ്ങക്ക  )

1 teaspoon black mustard seeds(കടുക് )

1 sprig curry leaves

2 green chillies slit in the middle

3 tablespoons chilli powder

1/4 teaspoons fenugreek seeds ( ഉലുവ )

¼ cup milk or coconut milk

3 tablespoons oil

1 onion chopped

6 cloves garlic sliced lengthwise

1 inch ginger crushed

1 ½ teaspoons salt or to taste

¼ cup water

Method of preparation

1. Slightly scrape the skin off the drumsticks and cut the drumstick into 5 cm long pieces and wash them.

2. Heat the oil in a pan and saute the drumsticks. Lift them out and fry the mustard seeds and when the mustard seeds begin to pop add the curry leaves, chopped onions, green chilies, crushed ginger and the garlic slices and fry for a few minutes on low heat until the onions are caramelized.

3. Add the chilli powder and then add the sauteed drumsticks to the masala (chilli mixture) stir well and add the salt, fenugreek and the water. Cover and cook for about 20 minutes or until the drumsticks are cooked. Now add the milk and stir well and cook for about 10 minutes.

When well blended remove from stove and serve.