Kadala Curry

Kadala curry is one of the tastiest curry used as Side dish for Breakfast. Its a best combination with Puttu and Appam...

Ingredients

1. Black Chickpeas/Chana/Kadala – 1 cup
2. Turmeric powder – 1/4 tsp
3. Sliced coconut pieces (thenga kothu ) – 3 tbsp
4. Onion – 1 large sliced and chopped
5. Pearl onions – 4 sliced
6. Green chillies – 3 slit
7. Curry leaves – A sprig
8. Red chilly powder – 1 tsp
9. Turmeric powder – 1/8 tsp
10. Mustard seeds – 1/4 – 1/2 tsp
11. Dry red chillies-2
12. Coconut oil – As required
13. Salt – To taste

To roast and grind to a paste

1. Grated coconut – 3/4 – 1 cup
2. Pearl onion – 2 sliced
3. Coriander seeds – 1 1/2 tbsp (You can use coriander powder instead, add it while making the gravy)
4. Whole spices – (Fennel seeds – 1/4 tsp, cardamom – 2, cloves – 3, Cinnamon stick – 1, Whole pepper corns – 1/2 tsp, star anise (thakolam) – 1 petal)

HOW TO PREPARE...?

• Soak the kadala overnight and cook in a pressure cooker till soft adding 1/4 tsp turmeric powder and salt. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Keep it closed for 20 mins. Drain the water and save it for making gravy.
• Heat 1 tsp oil in a pan and add the coriander seeds & whole spices.
• Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside.
• Grind it to a paste when it cools down.
• In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies.
• Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, pearl onions, green chillies and curry leaves.
• Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala.
• Bring to a boil and add the ground coconut paste and cooked kadala. Mix well and cook until the gravy achieves your desired consistency. 
• Switch off and serve hot with Puttu.

Puttu (Steamed Rice Cake)

PUTTU

Ingredients:

• Rice flour - 2 cups
• Grated coconut - 1 cup
• Water - 1/2 cup
• Salt to taste

Method :

• Add salt and approximately 3 table spoons of grated coconut into the flour and mix well.
• Add water little by little to the rice flour and mix it.
• The flour should be wet enough for steaming, but we have to be careful when you add water to the flour.
• The consistency has got to be right. It should not become too watery.
• Puttu has to be made in a Puttu maker.
• Layer the Puttu maker with some grated coconut first, then the rice mixture and then the grated coconut again. Steam for 2-3 minutes, take out and serve hot.

You can have Puttu with either Kadala Curry  or bananas.

Paneer and Peas Pulao

This is different from the regular peas pulao, in that, the peas-paneer combination adds to the richness and presentation of the dish.  It is very simple to make, but lends a royal touch to your spread.

Ingredients :

01. Basmati rice grains – 1 cup
02. Ghee – 2 tbsp
03. Cottage Cheese (paneer), cut into cubes – 250 g
04. Cloves – 4
05. Bay leaf - 2
06. Cardamom – 5
07. Cinnamon – a  1 ½” piece
08. Peas – 2 cups
09. Raisins – 2 tbsp
10. Salt – to taste
11. Sugar – 1 tsp
12. Water – 2 cups

How to Prepare ?

• Wash the Basmati rice grains and soak in water for one hour.
• Heat ghee, and fry the paneer pieces in it till light brown. Keep aside.
• In the remaining ghee, sauté the cloves, bay leaf, cardamom and cinnamon.
• Drain the rice grains well, add it to the pan and fry the grains for two to three minutes.
• Add the peas and the dried raisins and fry for two more minutes.
• To this, add salt, sugar and water and keep to boil on a low flame. When all the water evaporates, it means that the rice has been cooked to perfection.
• Next, add the fried paneer pieces to the cooked rice and blend it in carefully. Allow it to cook for another five minutes.
• The rice must be served hot for best results.

KERALA SPECIAL IDLI

Idli is a very common South Indian Breakfast and is healthy. It is made from a fermented batter of raw rice and lentils. Idili is usually served with Hot Chutneys (Chammanthi)  and Sambar.

Ingredients

1. Urad Dal (Uzhunnu Parippu or Black Gram) – 1 cup
2. Rice Flour – 3 cups
3. Salt – As required
4. Water – As required
5. Baking Soda – A pinch (Optional)