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Aval Vilayichathu

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Aval Vilayichathu

Ingredients:

  • Aval or Rice Flakes-4 Cup
  • Jaggery-2 cup
  • Moong Daal(Cherupayar Parippu)-2 tbs
  • Shredded Coconut-1 cup
  • Ghee-3 teaspoon
  • Cardomom- 2 nos
  • Dry ginger powder(Chukku)-1/4 teaspoon
  • Water -2 cup

Preparation:

  • Boil water in a vessel and add the small Jaggery pieces into it.Once the jaggery is melted, strain the liquid.
  • Boil this Jaggery syrup in a pan for 10 min.
  • Add shredded coconut into this Syrup.(Don’t forget to stir this mixture)
  • Once the mixture becomes a thick consistency,Switchoff the stove.
  • Add Riceflackes into the mixture.
  • Season moong daal with ghee,cardomom & dry ginger powder.
  • Mix this well with Aval.

Now Aval Vilayichathu is ready to serve!!

Written by chayakkada

October 3, 2010 at 2:04 AM

Posted in Cookery

Chicken Cutlet

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Chicken Cutlet

Chicken Cutlet

Ingredients:

Boneless Chicken Slices (Thin) – 7-8 Pieces.
Ginger-2 Pods(Chop into very thin pieces)
Onions- 2 medium size (Chop into very thin pieces)
Potato-2 Medium Size
Egg-2
Green chilli-3 pieces (Chop into very thin pieces)
Chilli Powder-1/2 Tea spoon
Turmeric Powder- 1/4 teaspoon
Bread Crumbs
Oil
Salt
Curry Leaves
Cilantro Leaves
Preparation:

Cook Chicken nicely.You can cook this in Pressure cooker(3-4 Whistles).After this shred the Chicken Pieces.
Cook Potatoes and mashed it nicely.(Have to make sure that water is completley drained.)
Beat on egg and keep it aside.
Fry Onions,ginger,green chillis into a light brown color
Add chilli Powder & turmeric Powder into this.
After that add salt,Chicken,Potatoesm,Curry leaves and cilantro leaves into this mixture and mix well.
Make this mixture in a desired shape.
Dip these pieces in beaten egg and then ito the bread crumbs.
Fry these pieces(Both sides) in hot oil pan.
Now your Cutlet is Ready!!
Enjoy your Cutlet with Hot tea 🙂

Written by chayakkada

September 15, 2010 at 8:48 AM

Posted in Cookery, Snacks

Kerala Fish Fry

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Fish Fry

Ingredients:

Fish-4 Pieces(King Fish)
Ginger-1 Pod
Garlic-5 Pods
Chilli Powder-1 tea spoon
Turmeric Powder-1 Pinch
Black Pepper seeds-3 or 4
Salt
Oil-To Fry
Curry Leaves

Preparation:

Crush ginger,garlic,Pepper and Curry leaves and keep it aside.
Clean the Fish and mix the crushed mixture, chiili powder,turmeric powder and salt.

Keep it for 20 minutes so that the spices will blend with the fish
Fry the Fish in Oil.

Written by chayakkada

September 15, 2010 at 8:14 AM

Posted in Cookery

Pazhampori

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Pazhampori

Ingredients:

Riped Banana- 4 Split into thin slices (Lengthwise)
Cumin Seeds- 1 Pinch
Turmeric powder-1 Pinch
Salt-1 Pinch
Sugar- 2 tea spoon
Maida – 1 cup
Water
Oil

Preparation:

Make a thick batter by mixing maida,cuminseeds,turmeric powder,salt,sugar and water.
Heat the Oil in a Pan.
Dip the sliced banana into the batter and deep fry till the banana became golden brown in color.

Serve it Hot with tea!!

Written by chayakkada

September 1, 2010 at 8:15 AM

Posted in Cookery, Snacks

Puli Inji (Inji Curry)

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Ingredients:

  1. Jaggery-3 small Cubes
  2. Ginger-3 large pods
  3. Green chillis- 6(Split into length wise)
  4. Tamerind-1 ball size (Soak this in warm water, so that it will be easy to take out the Juice. Once the tamerind is nicely soaked,Filter out the Juice)
  5. Chilli Powder- 1/2 tea spoon
  6. Turmeric Powder-1/2 tea spoon
  7. Fenugreek Powder(Uluva)-1 Pinch
  8. Asafoetida Powder(kaayam)- 1 Pinch
  9. Mustard-1 tea spoon
  10. Curry leaves
  11. Salt

Preparation:

  1. Fry ginger and greenchillis and keep it aside.
  2. Boil Jaggery into a thick consistency and filter out the Juice.
  3. Boil Tamerind Juice (pls dont use nonstick Vessels)
  4. Once the juice started boiling,add fried ginger,greenchillis,chilli powder,turmeric powder and Jaggery Juice into the tamerind water.Let it cook nicely.
  5. Once the ginger cooked well, add salt,Fenugreek Powder and Asafoetida Powder into the mixture.
  6. After this you can season this curry with mustard curry leaves and oil.

Puli Inchi is Ready!! This curry is good for Digestion !!.

Written by chayakkada

September 1, 2010 at 5:14 AM

Posted in Cookery

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Paavakka Theeyal

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Ingredients

  1. Bitter Gourd (Paavakka)-2 (Cut into very thin round slices)
  2. Shallots -2 or 3(Cut into long pieces)
  3. Sugar-1 pinch (Can use a small piece of Jaggery instead)
  4. Shredded Coconut- 1 medium coconut
  5. Elephant Yam (Chena) -50 gm (This is Optional)
  6. Drum Stick – 3-4 Pieces
  7. Chilly powder-1 tbs
  8. Coriander Powder-2 tbs
  9. Turmeric Powder-1/2 tea spoon
  10. Tamarind (Vaalan Puli)-1 small piece (Soak this in warm water for couple of minutes)
  11. Dried Chilli-3
  12. Mustard-1 tea spoon
  13. Pepper-3
  14. Oil-1 tbs
  15. curry leaves
  16. salt

Preparation

  1. Fry coconut in a low flame till its turn Brown
  2. Once the coconut is fried, add turmeric powder, coriander powder , chilly powder,Pepper and take out this mixture immediately from the stove to avoid powders getting burnt .
  3. Grind coconut without adding water and keep it aside.
  4. In another pan, pour the oil and add mustard, curry leaves and red chillis.
  5. Add shallots and bitter gourd into this and saute it for 5 minutes.
  6. Add Yam,Drum stick, grinded coconut and tamarind Juice in to the Pan. Let it cook for some time.
  7. Add salt to taste.
  8. Once the curry is cooked,finish it with a pinch of sugar.

Now Paavakka Theeyal is ready!! Serve it with Hot Rice!!


Written by chayakkada

August 26, 2010 at 4:21 AM

Posted in Cookery

Vendakka Kichedi!

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Vendakka Kichedi

Ingredients

  1. Shredded coconut-1/4th of a coconut
  2. Curd-1 cup
  3. Ladies Finger(Vendakka,Okra) – 15 no:s (Have to cut it into very thin round slices)
  4. Cumin Seeds(Jeera)- 1 Pinch
  5. Green Chilli – 4 nos
  6. Mustard -2 tbs
  7. Oil- 3 tbs
  8. Curry Leaves
  9. Salt

Preparation

  1. Grate Coconut and cumin seeds nicely.Add 1 tbs of mustard and crush it.(If you grind mustard, it will give bitter taste to the curry.So be careful)
  2. Fry ladies finger and greenchillis in a medium flame.
  3. Once the ladies finger is nicely fried, add grated coconut mixture into the pan.
  4. Let it cook nicely for 5-6 minutes and sim the flame.
  5. Once the mixture is cooled down a bit, add curd into the pan and mix well.
  6. Add salt to taste.
  7. Season this curry with mustard and curry leaves.

Now Vendakka Kichedi is ready to Serve!! Enjoy!!

Written by chayakkada

August 23, 2010 at 8:06 AM

Posted in Cookery