SABUDHANA KICHDI/JAVARISSI UPMA

 

I had this dish the very first time at my aunts place in mumbai in the year 1997,As they all were on santoshi mata vrat this was the only meal they had .I started loving this dish from that time,but i was not knowing the name for few years.I used to say to my mom make and give me that wat mami made.But no one had expertise in making that at my place,no one knew the proper method.Finally i left that craving.Now after marriage i used to have sai vrat and one of my frnds told me how to make it and i regained the taste..then too it had few faults,now with few trial and error method i got the expertise in it and now this is the regular lunch at my place on every thursaday.om sai ram,even my husband started liking it now.

Ingredients

Sabudhana/javarissi-1cup

Roasted peanuts powdered -2 tbsp

Onion-1

Potato -1

Turmeric-a pinch

Lime juice-1-2tbsp

Salt to taste

Oil

Seasoning

Mustard

Jeera

Method

• Wash the sabudhana in water by completely removing the starch.ie, u shud wash the sabudhana repeatedly until the water become clear and soak it in water for overnight.
  
• Next day separate the sabudhana with fingers,they will look like semi-transparent bubbles and add peanut powder and keep it aside
  
• Chop onions and potato into fine pieces.
  
• Take a pan pour oil into it ,pop up mustard and jeera,then add onions and saute nicely until they become transparent.
  
• Add potatoes now and fry it for few secs and cook it by closing the vessal for 2 -3 min and add turmeric to the mixture and mix nicely.
  
• Now add the sabudhana mixed with peanuts to it and add salt and fry for few minutes.
  
• Cover the vessal and let it cook for 5 minutes,saute them in between such that they wont stick to the vessal.
  
• Add oil in small amounts(if needed) in between such that they get cooked evenly.
  
• Now the sabudhana appear as transparent yellow crystals.When this stage is reached you can switch off the stove .
  
• Add lime juice at the end and garnish with cilantro(corriander) leaves.
• You can enjoy your sabudhana kichdi with yoghurt or as such.

Precautions

If you have the have the habit of omitting onions during vrat times,u can skip that step.

If you are in santoshi mata vrat please dont add lime juice.

1 serving of sabudhana is approximately 370 cal, and is high in carbohydrates.so make sure that you are not eating too much..

ISHTU/POTATO STEW

Potato stew is a typical kerala cuisine,Many say it as ishtu,which i like the most.This dish is very simple to make yet have got an authentic and rich taste.You can enjoy it at any time and can be prepared easily.I guarantee u all will enjoy its taste.

Ingredients,
potato-2-3
Onion-1(slice it)
coconut milk
ginger-cut lengthy into thin strips (dont chop)-1/2inch piece
curry leaves-few
green chillies(slit)-2-3
coconut oil

Method:

• Pressure cook potatoes and mash it..not very smoothly,but into big chunks.
• Take a kadai,add coconut oil,green chillies,curry leaves,onion and ginger.saute till the onions turns transparent,now itself u can get an superb smell.Add the potato chunks to it and add the 2nd milk of coconut,then let it boil slightly,once boil add the first milk,leave for 1min,till u can see slight froth coming from sides,switch of the stove immedietely.dont allow it to boil much.
• If you are buying coconut milk,this is how i do,after adding potato just pour little water ,not much just to soak everything and allow it to boil for few minutes and then add the coconut milk we get in can.then switch off wen u see slight froth coming,dont boil too much.If you are buying cocconut milk pow,for 2nd milk what i do is take water add lil pow and mw for 10 sec then allow to boil and for first milk,more powder and lil water such that they ll be thick.

Ishtu will be in a semi solid consitency,it wont be liquid.Its a good combo with sevai,aapam,idiyappam etc

KADALA CURRY/BLACK CHANNA GRAVY FOR PUTTU& AAPAM

Kadala curry is an authentic dish which suits well with puttu(kerala cuisine),The taste of it is incredible,such that nothing can beat it.

Ingredients

Black Channa/black kadala-1 cup

Onion(medium sized) -1 

Tomato -1 

Coconut-2-3 tbsp

Corriander seeds-1tbsp

Dry redchillies-4-5 (acc to spice)

Curry leaves-few

Seasoning

mustard

green chillies.

Method

• Soak the chana over night and pressure cook for 4 whistles with salt.
  
• Chop onion,tomatoes into fine pieces
• Roast corriander seeds,dry redchillies,curry leaves ,coconut,onion and tomatoes separately.
• Grind it into a fine paste.
• Add this paste into the pressure cooked channa and allow them to boil nicely.
• Make seasoning with mustard and gren chillies at the end,and add few curry leaves for smell.
• Yummy kadala curry is ready!!!!

AAPAM

             This is one dish of kerala speciality.I learned this from my mother in law,who makes really well.This is a very common breakfast at my in laws place on sundays as everyone loves this so much.i recently saw this  dish in master chef Australia demostrated by Matt Preston I guess.
,which he served with chicken curry.i was really surprised by it and was happy to see it.this is  how I make it without yeast.

Ingredients.

Raw rice/sona masoori- 1cup

Idly rice/par boiled rice -1 cup

urud dhal-1 tbsp

methi seeds-few

Coconut-1/2 cup

Baking soda- a pinch(opt)

Salt

Method

• Soak both the rice varieties,urud dhal,methi seeds for abt 4 hours and grind it into a fine paste.
• Keep it aside overnight,we are giving time for the batter to get fermented.
• Next day grind the coconut into fine paste and mix along with the batter and start making aapams by adding a pinch of baking soda,this step is optional.
• Adding baking soda allows it to become fluffy and soft.
• Add salt at the end,such that it wont slow the fermentation process.
• For making aapams,take the aapam kadai,and grease it with oil.Pour the batter to the center  and hold the kadai and rotate it such that it evenly get distributed through sides and some batter remains in the center which gives the fluffines in middle.
• Close the lid of the aapam vessal for 1-2  minute,it will get cooked in steam.
•  Aapam is generally cooked just one side,it is not reversed like dosa.
• Once it has cooked remove it with a laddle carefully,if it is a nonstick vessal,it will be easy to remove.
• If fermentation has happened properly,u can see holes in the aapam as shown above
• The best accompainment for aapam is kanthi chutney(Onion chutney) or kadala curry.

MORKALI/KOOZHU

I love this dish like anything and is very simple to make.I learnt this dish when i was a small girl,but i never tried it,i remember writing a letter to my grandpas sister(lakshmi athai) which was narrated by my grandma.I even drew pictures, how to slice it.It is very easy to make this dish when there is leftover verumarissi mavu and when it becomes sour.

I made this recently for my in laws,i literally saw the happiness in my father in law face when he had it and he was telling he loved it and remember his mom making it for him.

So the recipe goes like this:

Ingredients

Idly rice-2 cups

Sour  buttermilk-1cup

Salt

Seasoning

Sesame oil is best for its taste

Mustard

Chana dhal

Curd chillies or thayir molakai

Greenchillies

Curry leaves

Method

Soak the idly rice for 2-3 hrs and grind nicely.Add salt and this can be used for verumarissi dosa.

For koozhu,add th

e sour buttermilk and mix nicely.Now take a pan and add mustard,chana dhal curd chillies ,greenchillies curry leaves and add to the mixed rice and buttermilk.

Now take a wide kadai or pan add little oil to it and add the above mixture and keep it in medium flame.Let the water in it go completely and let it thicken.Add oil little by little when it  becomes dry.Wet ur hands and pat the  mixture if it doesnt stick to your hands and if it is not sticking in vessal then you can switch off the flame.

Take a tray or plate.grease it with oil and put the mixture it and flatten with spatula.After 10 minutes u can cut them with knife into cubes,and relish your morkali.