Vishu Katta Recipe

Vishu Katta is a traditional Vishu breakfast served especially in Thrissur area. It is nothing but a solid red rice porridge served with jaggery syrup or with any spicy curry. It is generally prepared using freshly harvested rice. This Vishu i have made this for breakfast and relished the taste. The coconut milk gives nice flavour and taste to this dish. The jeera adds a special touch and brings this dish to another level.

It is a rich tasty dish tastes similar to paal kozhukattai. Kids love this dish as there is no spiciness. I had enough coconut this time as mom sends some coconut with my brother. When i was preparing I was nostalgic and literally scoring and eating the coconut like a kid. Here we used to grate the coconut and keep it inside the freezer. I did not attempted to eat this frozen any day.

INGREDIENTS:
Unakkalari Rice| Raw red rice - 1/2 cup

Coconut milk first thick extract- 1/2 cups

Coconut milk second thin extract-1 and 1/2 cups

Salt - to taste

Jeera - 1/4 tsp
Ghee - 1/2 tsp

For syrup:

Jaggery - 1/2 cup
Water - 1/4 cup

Dry ginger, crushed- 1 teaspoon

Cardamom, crushed-2 pods

PROCEDURE:

• In a pan add jaggery, water, crushed dry ginger and cardamom. Bring it to boil, cook until it becomes slightly thick syrup consistency. Strain the syrup and set aside.
• Grate one small coconut and take the coconut in a blender jar and crush slightly for extract the milk easily.
• Now add 1/2 cups of water and grind well. Pass through a strainer and squeeze well to extract the first coconut milk -1 
•  Add the coconut onto the blender again add 1 and 1/2 a cup of water and grind well and extract the coconut milk-2
• Rinse rice and soak it in water for 30 mins. Pour the second thin coconut extract in pan and heat it.

• Drain water from rice and add it to coconut milk. Let the rice cook in low flame till it becomes soft. Add required salt.
• Now add jeera to the cooked rice and add the first thick coconut milk and cook further. It will be slightly runny more like a porridge.

• Cook in low flame till the moisture evaporates and it starts to leave the sides of the pan.
• Allow to cool for 10 minutes inside the pan. Meanwhile line a tray or deep plate with banana leaf and grease with ghee. Spoon the rice mixture and spread it on the pan.

• Grease the spoon with ghee and level it with the back of it. Let it cool for 10 minutes  and then cut into squares and serve with jaggery syrup.
• Note: You could replace it with any raw rice for this recipe.
• Add extra thin coconut milk if required to cook the rice soft.

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Beef Ularthiyathu| Kerala Beef Fry| Beef Roast

Kerala Beef Fry| Nadan Beef Fry| Beef Varattiyathu| Beef Olathiyathu| Kuttanadan Beef Roast| Nadan Chilli Beef| Kerala Toddy Shop Beef fry..etc are the names for the same Beef Ularthiyathu recipe. It is nothing but the spicy beef preparation generally served with Kappa, Rice or with Appam. It is prepared extra spicy and served as very special items in Kerala toddy shops.

Mom used to prepare this recipe during Easter during childhood days. I love it a lot the because of the flavour of the masalas cooked in coconut oil and the curry leaves. The dish spreads the flavor to the whole building if you prepare for sure. I used to prepare this dish for Christmas and Easter like occasions i have clicked many times and not satisfied with the pictures and this Easter i have planned to post the recipe and finally i am happy that i am posting today.

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Serves: 4-5

INGREDIENTS:

Beef| Mutton, cubed-1/2 kg 

Turmeric powder- 1 teaspoon 

Chilli powder-2 teaspoons 

Coriander powder-2 teaspoon 

Coconut oil-100ml 

Onion-3 

Ginger,chopped-1 inch 

Garlic,chopped-4 nos big

Green chillies-2 

Curry leaves-3 strands 

Coconut, thinly sliced- few 

Cardamom-2 

Cinnamon-1inch-2 

Cloves-4 

Dry red chillies,broken -6 

Fennel seed powder- 2 teaspoon 

Pepper powder-1-2 teaspoon 

Garam masala powder- 1 teaspoon 

Salt- to taste

PROCEDURE:

• In a pressure cooker or a pan add the meat, 1/4 cup of water,1/2 teaspoon turmeric powder, 1 teaspoon chilli powder and 1 teaspoon coriander powder and salt. Cook for 3-5 whistles or till the meat cooked soft. Open the lid; keep the flame to high and allow to dry the water, till the oil from the meat only exists.
• Heat coconut oil in a shallow Pan and add cardamom, cinnamon, cloves and dry red chillies. Fry till the red chillies turn crisp. Now add onion, ginger, garlic, green chillies, curry leaves and coconut slices and fry till the onion turns golden colour. 
• Add remaining turmeric powder, chilli powder, coriander powder, fennel seed powder, Garam masala powder and pepper powder immediately add the cooked meat and roast well. 
• Cook till the masalas absorbed by the meat. Check the salt and masalas, add if required to balance the spiciness. 
• Note: I have given recipe for the dry preparation. If you want it as a semi gravy add the meat cooked water at the final stage and add bit more masalas if required and simmer till you get a semi gravy state.

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Vegetable Stew using coconut Milk

Coconut milk Vegetables Stew| Kerala Vegetable stew| Indian Vegetable Stew| Vegetable Ishtu| Sodhi| Nadan Vegetable stew is called in the above names in various regions regions of India. It is nothing but coconut milk based stew with mixed vegetables of choice. It is popular in Kerala where lots of coconut cultivation takes place. Indians prepare stew in coconut milk base where as in Western countries they generally use wine to prepare stew with vegetables.
Vegetable or Chicken Stew goes well with any kind of appam like Palappam, Idiyappam, Puttu etc. Perfect for Christmas or Easter festive day breakfast!!!

INGREDIENTS:
Carrot, cut into cubes-1
Beans, cut into 3- 5 nos
Cauliflower- 5-6 florets
Potatoes-1 big (or) 2 small
Green peas, fresh| fozen- 1/4 cup
Oil- 3 teaspoons
Cinnamon- 1 inch piece
Cloves-4
Cardamom-3-4
Onion, chopped lengthwise- 1
Green chillies, slit-3-4
Ginger, chopped/paste- 1 inch (1 tbsp)
Garlic, chopped/paste- 2 big cloves (1 tbsp)
Coconut, grated - 3/4-1 cup
Pepper powder- 1/4 teaspoon (optional- add if required)
Curry leaves- 1 strand
Salt- to taste

PROCEDURE:

• You could prepare this stew in pan or in pressure cooker. If you are running out of time you could use pressure cooker and cook for a whistle and open the pressure cooker and pour the coconut milk.
• Heat oil in a pan and add the cinnamon, cloves and cardamom and cook for a thirty seconds till the aroma arises.
• Add the onion and green chillies with a pinch of salt. Cook fifteen seconds and then add the ginger and garlic and cook till the onion becomes translucent.

• Now add the cut vegetables(carrot, beans, cauliflower, potatoes and peas) with some salt and mix well and roast in that oil for fifteen seconds.
• Now add enough water to cover the vegetables and close with a lid and cook till soft.

• Grind the coconut with 3/4 cup of water to get thick coconut extract. Grind again the same extracted coconut with 1 and 1/2 cups of water and take the the thin coconut extract.

• Add the thin extract first and bring the curry to boil. Once the curry starts to bubble add some curry leaves and the first thick coconut extract and switch off the gas and mix well.

• Note: I used to prepare stew mostly with idiyappam so i add a teaspoon of idiyappma rice flour mix left in the idiyappam maker as a thickening agent for the stew. I add while grinding the coconut so it gives nice texture to the stew. If you wish you could soak and grind cashew nuts to thicken the gravy.

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Alleppey Fish Curry

Alleppey fish curry is a famous fish curry made with the sourness from the Mangoes. Fish curries are prepared generally with a souring agent like kudampuli, tamarind, kokkum, curd or mangoes etc. In some fish curries creaminess is achieved by coconut paste or milk or yogurt. In this fish curry Mango is the souring agent used and coconut milk is used to achieve the creaminess of the curry.

This fish curry has a bright orange colour as it is prepared with kashmiri red chilli powder. The spiciness is coming from the green chillies and the colour of the curry is from kashmiri red chilli powder. Pearl onion and the ginger and curry leaves gives an authentic flavour to this curry.

INGREDIENTS:
Fish, white meat- 250- 300 gms
Coconut oil/ refined oil- 3 teaspoons
Fenugreek seeds/ Methi seeds/ Uluva- 1 teaspoon
Small onion/ pearl onion, chopped lengthwise- 1 cup
Ginger, chopped into julienne- 1 inch
Green chillies, slit- 2
Curry leaves- 2 strands
Raw mango (sour variety), cut into cubes- 1 big
Turmeric powder- pinch
Kashmiri red chilli powder- 2 teaspoons
Coconut, grated- 1 cup
Corn flour- 1 teaspoon
Salt- to taste

PROCEDURE:

• In a blender jar add the coconut and pulse for three times then add a cup of warm water and blend well to make a paste.
• Extract the milk using hand and collect in a bowl and set aside. You could grind with another quarter cup of water and extract the thin milk if needed and set aside.
• Heat oil in a pan and add the fenugreek seeds once the colour changes to darker shade and you get the aroma add the chopped onion and saute for thirty seconds. 

• Now add the green chillies and ginger; cook in that oil till it the flavour arise for about a minute. 
• Add the curry leaves and saute for fifteen seconds and add the cut mango cubes and roast in that oil.

• Now add the turmeric powder and kashmiri red chilli powder and mix well in this mango mixture. Within two seconds add the water  and salt and mix well as the masala tend to burn.
• On medium flame allow the masala to cook for 5- 10 minutes till the mangoes cooks well and the onion, ginger becomes soft.

• Now add the fish with some salt and allow to cook in that gravy for about 5 minutes.
• Now itself the curry tastes great you could use if you are health conscious. But the actual recipe we have to add coconut milk.

• Add the extracted coconut milk and immediately pour the corn flour mixture(corn flour is added to avoid the coconut milk split when added with the masala and to give texture to the curry) with this and mix well to combine. Corn flour prevents watery texture and gives thickness to the coconut milk and makes the texture creamy.
• Allow the gravy to cook for about 5 minutes till the gravy slightly thickens.
• Add some curry leaves if needed.

• Serve with hot rice or tapioca.

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Vegetable Kappa Biryani/ Vegetable Kappa

       Kappa Biryani is one of my favorite dish. I crave some time for this dish and that time in my fridge no meat to make this yummy dish. The original version is made with beef or mutton cooked with tapioca so called Beef or Mutton Kappa/ Kappa Biryani.

       This recipe came out becasue of my instant craving for this dish. I tried this dish with veggies by giving a healthy twist to this recipe. And the results came out really well. It matches the taste of non veg version and i am happy that i can make this dish with in minutes without meat too.

       The high light of this recipe is, this dish does not require any side dish to eat. Best one pot meal ready in minutes. So filling dish and u wont feel hungry any more. You can prepare this dish for brunch, lunch, snack or even for dinner any time of your choice. I have to say it is a real treat for vegetarians.

INGREDIENTS:
Tapioca/ Kappa- 4 cups (1 kg)
Oil- 3 teaspoons
Onion-1 big
Ginger, chopped/ crushed- 1 inch
Garlic, chopped/ crushed- 3 cloves
Green chillies- 2-3
Curry leaves- 2 strand
Carrot, chopped-1
Beans, chopped- 4-5
Peas- 2 tablespoons (optional)
water- 1 cup
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon (adjust according to your spice level)
Coriander powder- 1/2 teaspoon
Garam masala powder- 1/4 teaspoon
Pepper powder- 1/2 teaspoon
Salt - to taste

PROCEDURE:

• Heat some water and bring it to boil; add the tapioca and salt and cook till soft.

• Drain the water from the tapioca and mash it slightly with hand or backside of a laddle. Donot puree them.
• Heat oil in a pan and add the onion and green chillies and cook for about thirty seconds. Then add the ginger and garlic and curry leaves; cook for further thirty seconds or the raw smell leaves.

• Add the chopped carrot, beans, peas and salt; cook in that oil for about thirty seconds.
• Now add a cup of water and close with a lid and cook for a minute or two till the vegetables cook well.

• Open the lid and add turmeric powder, chilli powder,coriander powder, garam masala powder and pepper powder; mix well and cook the gravy for about thirty seconds or minute till the oil starts to separate.

• Add the mashed tapioca and mix well. Check for salt and add if required and switch off the gas.
• Sprinkle some curry leaves and drizzle with two teaspoons of coconut oil for more flavor. But this step is optional.
• Note: Do not add more carrots and peas in this recipe as the sweetness of the veggies makes the dish tastes bit sweeter.
• Add the veggies of your choice like capsicum, sweet corn etc.

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Pineapple Pachadi

       Pineapple Pachadi has many variations such as sweet and spicy version. This one is a spicy version of the pineapple pachadi. So easy to make in a jiffy. The sweetness from the pineapple and the spiciness from the green chillies combine together and gives and wonderful taste.

       Pineapple is an easily available fruit in our place in through away price. Even in my home too we get from backyard. So i planned to make pachadi out of it. I made this recipe two months before when i was there at my home and didnot get time to type and left in the drafts. Today i planned to type and post this recipe. Atlast i am posting this gor today.

INGREDIENTS:
Pineapple, chopped fresh/ tinned- 1/2 (1 cup)
Salt- to taste

To grind:
Coconut- 1/4 cup
Green chillies-2
Mustard seeds- 1/4 teaspoon
Curd- 1 cup

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/4 teaspoons
Dried red chilli-2
Curry leaves- 1 strand

PROCEDURE:

• Take pineapple in a pan; cover it and cook with a cup of water and salt.
• Grind coconut, green chillies and mustard seeds in a blender and blend as a fine paste as possible with out adding any water.

• Add the ground paste with cooked pineapple and mix well and cook for thirty seconds and turn off the gas. Do not cook long. Because the ground mustard seeds changes the taste of the pachadi.

• Add the beaten curd and mix well with the pachadi.
• Heat oil in a pan and splutter the mustard seeds.

• Add the dried red chilli and curry leaves and pour over the tempering on top of the pineapple Pachadi.

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Vermicelli Payasam/ Semiya Payasam

Vermicelli or Semiya Payasam is a popular South Indian Dessert. Easy to prepare tasty payasam can be made in minutes without much effort. Perfect for all South Indian occasions like festivals, weddings..etc. Kids to love this yummy dessert.

Easy to make payasm prepared with the ingredients generally available in our pantry. It is a delicious payasam can be prepared and served for any unexpected guest arrival in no time. You can prepare this payasam more tasty with the addition of condensed milk if you like (reduce the sugar accordingly) and if you like you can add saffron strands for colour.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: South Indian
Serves: 4-5

INGREDIENTS:

Vermicelli- 1/2 cup
Milk- 2 cups
Coconut milk- 1 cup (can be replaced with cows milk)
water- 1 cup
Sugar- 1/2 cup
Cardamom, crushed- 3 pods
Ghee-2 teaspoons
Cashew nuts- 10
Raisins-10

PROCEDURE:

• In a pan dry roast the vermicelli till golden colour.
• In a deep pan add the roasted vermicelli, a cup of fresh or boiled milk along with a cup of water.

• Bring it to boil, when the vermicelli almost cooked add the sugar and mix well till dissolved.
• Add the remaining one cup of cows milk (preferably boiled) and a cup of coconut milk and mix well.

• Immediately add the crushed cardamom pods and mix well. Bring it to boil and switch off the gas.
• Do not cook long time after adding last lot of milk.
• Heat ghee in a pan and add the cashewnuts and roast till it starts to get golden colour; immediately add the raisins with that and allow to fry them till it becomes puffy.

• Transfer the fried cashews and raisins together with ghee on top of payasam and mix well.

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