MINT CHUTNEY
Mint Chutney is a favourite chutney among South Indians. A good combination with Idli, Dosa, Bonda, bajji’s etc. Ingredients: 1 bunch fresh mint leaves (pudinah) 2 green chillies 1 tbsp tamarind pulp Little water Salt (to taste) Procedure of Mint chutney: To make tamarind pulp, soak little tamarind in water and keep aside for 2 hours. Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp. Wash the mint leaves well. Grind it to a smooth paste with green chillies, salt and tamarind juice. You can add water if the mixture is thick.
ADA PRADHAMAN
Ada Pradhaman is a Malabar sweet dish famous for its unique aroma and mouth watering taste. This payasam is a must have dish during Onam festival in Kerala and important occasions. Ingredients: 1/2 Cup Ada(available in ready to cook packs) 4 Green cardamoms 1/2 tbsp dry ginger ( Sonti / Chuk) 1/4 Cup pure ghee 1/2 cup Cashewnuts/Kaju 2 tbsp Raisins ( Kishmish) ¼ cup Sabudhana( white balls) soak in water and cook till they are transparent. 1 ½ Cups coconut (grated) 1 Cup jaggery (powdered into fine powder) Procedure of Ada Pradhaman : Heat 2 tbsp ghee and fry ada. Grind cardamoms and dry ginger together to a fine powder, and place ...
BEEF CUTLET RECIPE- KERALA STYLE
Beef Cutlet is a popular Kerala dish . It can be used as a snack or side dish during festival meals. It is relished in South India also. Ingredients: Beef - 1 kg (boneless) Potato - 3 - 4 nos (boiled and mashed) Onion(big) - 1 - 2 nos , finely diced Green chillies - 4 nos, finely chopped Ginger - 1 inch piece, finely chopped Garlic pods - 6 nos, finely chopped Mustard seeds Bread crumbs Egg - 2 to 3 nos (use egg white only ) Salt – to taste Oil for frying Finely chopped Coriander leaves and curry leaves for garnishing the mix Spices:- Chilli powder - 4 tbsp Turmeric powder - 1/4 ...
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