Puli Inji - Traditional Kerala food \ Onam special Inji puli \ Jinger tamarind pikkle

One of the famous traditional Kerala food item which will be served in Onam sadhya is Puli Inji. It is very tasty and it has sourness, sweetness and spicy. We can keep it in air tight container for about one month. Ginger has a lot of health benefits. With the selected ingredients, we can make this healthy tasty recipe and we can used as pickle also.

Health benefits :
Ginger is the healthiest herbal medicine. It helps to cure digestive  problems. In the time of taking heavy food in festival times, we can take ginger for digestion. It helps to cure nausea and vomiting. So it is best for pregnant ladies. Being anti-inflammatory contents in ginger, we can get relief from joint pains, if we are taking ginger regularly.

Basic information :

Preparation time	:	10 mins
Cooking time	:	20 Mins
Quantity	:	500 Grm
Preserve for	:	1 Month

Ingredients :

Ginger	:	200 Grm
Green chilly	:	10 Nos
Sesame seed oil	:	3 Tsp
Mustard seeds	:	1 Tsp
Curry leaves	:	1 No
Red chilly	:	3 Nos
Tamarind	:	1 Lemon
Turmeric powder	:	1/2 Tsp
Chilly powder	:	1/2 Tsp
Salt	:	To taste
Jaggery powder	:	1/2 Cup

Method :

 Peel of ginger, wash it and wipe to make it dry. Grate the ginger.

Take a big lemon size tamarind, soak in the hot water and extract tamarind juice. Fine chop the green chilies.

Heat sesame seed oil or gingaly oil (nallenna), add mustard seeds. Add curry leaves and red chilies after the seeds pops.

Add grated ginger and chopped chilies and saute till the raw smell of ginger goes.

Add turmeric powder, chilly powder, salt and mix.

Add tamarind pulp. Allow it to boil till the oil comes out.

When the oil spread on the top, add powdered jaggery and mix it well.

Leave for 10-15 minutes to boil in low flame. When the injipuli comes in thick consistency switch off the flame and preserve in air tight container after getting cool.

This dish will be more tasty after one or two days. It is very tasty and suitable for sambar rice.

Try this traditional recipe and please post your precious comments.

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Mushroom pepper masala / Mushroom gravy

Mushroom is one of my favorite food item. I prepare many dishes using mushroom. It can be prepared as dry and gravy type. Today i tried mushroom with pepper masala. I already done mushroom pepper dry fry. But when we prepare as gravy type, we can have as side dish for North Indian tiffins like chappathy, roti, naan, and South Indian tiffin items like idly, dosa.It is very tasty and very easy to prepare. For preparing this gravy, we need to saute some ingredients to grind. We have to add pepper in the final stage only. Because, overcook the pepper cause bitterness to the gravy. I made this gravy with button mushrooms. It has a lot of health benefits.

Health benefits :

Button mushrooms is very healthy and every one can take because, it is low in calories. I t will help to improve our immune system. One of the important benefits for all the women is, it prevents breast cancer. So I am very glad to share this wonderful pepper mushroom recipe. Come let's see how to prepare the tasty mushroom pepper masala.

Basic information :

Preparation time	:	10 Mins
Cooking time	:	15 Mins
Serve for	:	2 Persons

Ingredients :

Mushroom	:	1 Pack
Turmeric powder	:	1/4 Tsp
Salt	:	To taste
Oil	:	2 Tsp
Pepper powder	:	2 Tsp
Curry leaves	:	10 Nos
For grind	:
Sambar onion	:	100 Grm
Red chilly	:	1 No
Chopped ginger	:	1 Tsp
Garlic	:	5 Pcs
Cumin seeds	:	1 Tsp
Fennel seeds	:	1 Tsp

Method :

Clean mushroom add in the hot water for blanch.

After 3 minutes, drain the hot water and bring it in cold running water for cool down. This will make mushroom more softer and it will cook very fast.

Heat oil in a pan, add cumin seeds, fennel seeds. After seeds pop, add chopped sambar onion, 1 red chilly, chopped ginger, garlic and saute till onion turn golden brown.

After getting cool, grind the onion mix nicely.

Heat oil in another pan, add curry leaves, washed mushroom and stir.

Add ground onion paste, turmeric powder, salt and little water. No need to add more water, as mushroom has a lot of water content itself. Close the pan with a lid and wait for mushroom cooked.

After mushroom cooked and raw smell goes, add pepper powder and stir.

Mushroom pepper masala is ready to serve hot with your favorite tiffin items.

Try this wonderful pepper recipe and please post your interesting comments.

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Tomato thokku

When I'm thinking, what side dish can accompany with all tiffin items like idly, does, chappathy, poori and also rice. Today I made tomato thokku. It is very simple and amazing, it goes with all the tiffin items. It is very easy to prepare and nice recipe.

For making this dish, I used fried gram dhal for grinding with coconut. It gives thickness to the gravy and we can get more gravy. If guests come to my house, I usually I will prepare this tomato thokku as gravy for vegetarians and chettinadu chicken curry for non-veg.

Basic information :

Preparation time	:	10 Mins
Cooking time	:	15 Mins
Serve for	:	4 Persons

Ingredients:

For grind	:
Coconut pieces	:	1/2 Cup
Fried gram dhal	:	2 Tsp
Cinnamon	:	2 Nos
Cloves	:	3 Nos
Garlic	:	6 Pcs
For curry	:
Oil	:	2 Tsp
Fennel seeds	:	2 Tsp
Onion	:	1 No
Tomato	:	1/2 Kg
Curry leaves	:	10 Nos
Coriander leaves	:	2 Tsp
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1 Tsp
Coriander powder	:	2 Tsp
Salt	:	As needed

Method:
Grind coconut, fried gram dhal, cloves, cinnamon as fine paste.

Grind washed tomatoes as puree.

Heat Oil in a pan add fennel seeds. After the seeds pop, add chopped onion, curry leaves and saute till onion becomes transparent.

Add tomato puree and well cook it.

After the tomato puree cooked well, add masala powders, salt and ground coconut paste.

Add needed water and allow it to boil for 5-10 minutes.

After the raw smell goes, switch off the flame and garnish with coriander leaves.

Yummy Tomato thokku is ready to serve...Enjoy the great taste and please share your valuable comments.

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Pineapple pulisseri

Pulissery is one of my favorite traditional Kerala food item. In Kerala, for Onam festival they will make Onam feast called Onam sadhya. Pulissery placed a important role in their feast. It is very delicious and very easy to prepare also. We can prepare pulissery with adding vegetable like ash guard and also with fruits like mango and pineapple or without any vegetable and fruits. I already posted the normal version of Pulissery. 

When i gone to my sister's house, she prepared pulissery with mango fruit (Maambazha pulissery). It was so yummy. Then i tried with pineapple. It is a combined taste of sweetness, sourness, little spicy with coconut oil. For making Kerala dishes, we have to use coconut oil. All tastes mix together and it gives superb feast to our tongue. My mother-in-law likes very much this dish and she will eat without any main dish or side dish. I will make pulissery once in a week for her.

Basic information :

Preparation time	:	5 Mins
Cooking time	:	5 Mins
Serve for	:	2 Persons

Ingredients :

Main ingredients	:
Pineapple	:	10 Pcs
Chilly powder	:	1/4 Tsp
Curd	:	1 Cup
Salt	:	As needed
Green chilly	:	1 No
For grind	:
Coconut	:	1/2 Cup
Cumin seeds	:	1 Tsp
Turmeric powder	:	1/4 Tsp
Ginger chopped	:	1/2 Tsp
For tempering	:
Coconut oil	:	2 Tsp
Mustard seeds	:	1 Tsp
Red chilly	:	3 Nos
Curry leaves	:	10 Nos

Method :

Grind the grinding ingredients as paste. Beat the curd and keep it aside.

In a pan, Add 1 glass of water and add 1 green chilly. After 2 mints, add chopped pineapple pieces, turmeric powder, chilly powder and allow it to boil.

After the pineapple pieces cooked, add ground coconut paste and beaten curd.

After adding these, no need to boil. Keep in low flame for 5 mints and we can go for tempering.

Heat coconut oil in a pan, add mustard seeds. After the seeds broken, add curry leaves and red chilly. Add the tempering to the curry.

Wow!..So nice aroma and delicious look. It is ready to serve with  hot rice. Try this yummy recipe, enjoy the feast of taste and please post your wonderful comments.

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Udipi Sambar / Sambar without dal

Udipi sambar is a very famous in udipi hotels. This is very tasty Karnatake style sambar. Usually, in South India, sambar is making with toor dal or moong dal. But for making this sambar, we need not add any dal. This is very tasty and mixed with spicy, sweet, salt and tangy... Wow!... what a taste!... this great tasteful sambar is goes with rice, idly, dosa and chapathy also. In Karnataka, at Mangalore, this dish is very famous. Try this wonderful and tasteful sambar and enjoy the good taste...

Basic information :

Preparation time	:	10 Mins
Cooking time	:	20 Mins
Serve for	:	3 Persons

Ingredients :

For grind	:
Dhaniya seeds	:	4 Tsp
Red chilly	:	6-8 Nos
Cumin seeds	:	2 Tsp
Grated coconut	:	1/2 Cup
For sambar	:
Coconut oil	:	3 Tsp
Mustard seeds	:	1/4 Tsp
Sambar onion	:	1/4 Cup
Curry leaves	:	Few
Raw banana	:	1/2 No
Tamarind paste	:	2 Tsp
Jaggery	:	2 Tsp
Turmeric powder	:	1/4 Tsp
Salt	:	To taste
Coriander leaves	:	Few

Method :
Grind the grinding ingredients as fine taste.

Heat oil in a pan, add mustard seeds. After the seeds pops, add chopped onion, curry leaves and saute well. Add raw banana cubes and allow the vegetable cook.(We can take white pumpkin also).

After the veggie cooked, add tamarind paste, jaggery and mix well.

Add ground paste and add some water. Keep the gravy in medium flame for minimum 10-15 minutes for boil.

Then transfer to the serving dish and serve hot after adding coriander leaves.

 The tasty Udipi sambar is ready with hot rice...Try this different and tasty sambar without dhal and be happy..

   

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Paalak Paneer \ Spinach with Indian cottage cheese - Side dish for chapathy

palak paneer is one of the famous Punjabi dish which is having as a side for chapathy , poori. This is made with palak or spinach leaves with paneer. In Tamil, palak is called as Pasalai keerai. This is having a lot of health benefits. Spinach is a bunch of Nutrients like Vitamins, minerals, etc.. It helps to reduce weight because, it is fat free, cholesterol free and very less calories. It keeps you young hence spinach helps to reduce the old age problems. It will be very helpful for high BP people. Palak paneer is a very tasty dish for all kind of people. A healthy side dish with the combination of green and white color.... Wow!.. Very nice and tasty....Must try...

Basic information :

Preparation time	:	10 Mins
Cooking time	:	20 Mins
Serve for	:	4 Persons

Ingredients :

To grind	:
Spinach	:	1 Bunch
Green chilly	:	3 Nos
Ginger	:	1 Inch
Garlic	:	3 Cloves
For Gravy	:
Oil	:	2 Tsp
Onion	:	2 Nos
Fennel seeds	:	1/4 Tsp
Tomato puree	:	3 Tsp
Turmeric powder	:"	1/4 Tsp
Cumin powder	:	1/2 Tsp
Garam masala	:	1/2 Tsp
Salt	:	To taste
Paneer	:	50 Gm

Method :

Separate the spinach or palak leaves from the stem and allow it to boil with adding 1 teaspoon of sugar and salt. (Sugar is optional.If we add sugar, the spinach colour will not be change).

After the leaves boiled, drain the water and grind it as paste with adding grinding ingredients when getting cool.

Heat oil in a pan, add fennel seeds. Add nicely chopped onions and saute well, till the onion get transparent.

Add tomato puree, masala powders and mix it well.

Add ground leaves green paste and water. Allow it to boil till the raw smell goes.

Cut the paneer and add it in the warm water for 4-5 minutes. After that, drain the warm water and add it in the green gravy.

The tasty palak paneer is ready to serve. Transfer to the serving dish and serve with hot chapathy..

Please try and you will surely like it.

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