Kovakkai Theeyal is a traditional Kerala style curry with the flavor of grated coconut and spice. It is a simple and easy…
Course: Main Dish
Angamaly Manga Curry is a simple, flavourful, traditional recipe of Kerala with raw mango that is particularly famous in a place called Angamaly. The specialty of this raw mango curry is mixing or actually crushing the onions and spices with hands. In this process, we cook it almost half before taking it to the stove. Crush well with your hands and the taste amplifies in itself with this method. Angamaly Manga Curry is that it pairs the tangy mango with mellow coconut milk. The addition of shallots and the heat provided by spicy green chillies and red chilli powder adds a depth of flavour that is further enhanced by the coriander powder and coconut milk. This is a special delicacy at the marriages in Angamaly, the northern gateway to the commercial capital of Kerala. The perfect blend of spice and sour flavors makes this dish exotically tasty and delicious. The Southern flavours of coconut, curry leaves and mustard seeds dominate the dish. Enjoy this dish with bowl of rice. Try this recipe and here you go with the detailed recipe of Angamaly Manga Curry.
Poricha Pathiri | fried pathiri is a pancake made of rice and coconut mixture, which is deep-fried rather than baked. It tastes spicy and has bags of flavors as well. The method of preparation is different in different geological areas of Malabar, here I add some chopped spinach leaves to make the pathiri more healthy. Here is how you could easily prepare the special Pathiri. the pathiri is deep fried in oil thus the name “Ney Pathiri” in which “ney” means “oil”. The ground onion and cumin seeds are added to the rice flour dough and then rolled to form puris. The recipe uses rice flour but you can use soaked rice as well and then ground to smooth powder to make the pathiri. Poricha pathiri can be served with any gravy still usually served with nonveg side gravies like chicken, mutton and beef gravies.
Coimbatore Street Food Kaalan is a very famous dish in Kongu District. This dish is also called as Mushroom Kalan Masala. This Kaalan masala can be found anywhere in Coimbatore also around the surrounding of Coimbatore. We use mushroom, which we say Kaalan in Tamil and cabbage. In the street food shop, they add less quantity of mushrooms and more of cabbage. Here we add both in equal quantity, mix with few masala powder and deep fry. The next step is to saute with onion red chili water and mix with this mushroom cabbage fry. At the final stage, we add a few fresh grated carrot, onions and coriander leaves. This Coimbatore Street Food Kaalan masala is served as evening snacks in the roadsides of Coimbatore. Below is the detailed recipe.
Mutton Ghee Roast is very famous and authentic recipe of mangalore. This recipe is delicous and yummy to have with rice and rotis and parotta. We have to two few procedure to this recipe. First we have to marinate for few hours, so we get juicy and tendering mutton for cooking . For this mutton ghee roast we need fresh mutton and that too with bone pieces too. Because this mutton bones more taste in this recipe while boiling the juicy comes out from mutton. After marinate we roast few ingredients to and grind to make fine paste. this both combine to cook final we get mutton ghee roast. In this recipe we use more ghee and gives mores taste and different aroma and makes more richness of this recipe. Mutton is very fatty meat and makes delicious taste when we cook. This mangalorain recipe they add tamarind. Few people do this with tamarind water in boiling of mutton and few people cook this tamarind in roasting ingredients and make a paste for this recipe. Now we can see more details of this recipe to do
Idiyappam Chicken Biriyani is very delicous recipe. Its little long procedure to do. But it outcome of recipe is very tasty. This recipe is our mother’s recipe which she learned from her grandmom. This idiyappam we do in all our home. We may do with any occasion. This idiyappam we do with simple lemon idiyappam, tomato like wise we can give some variety. In this same case we do this with chicken that too direct cook of chicken. This two part of the procedure to do. We do this idiyappam in our sandhavai maker. We prepare idly in parboiled rice and do this idiyappam. Then we cook like biriyani masala and mix and saute with Chicken masala. In that we saute all procedure like biriyani and add chicken cook well and mix with this Idiyappam. We can feel same feel like biriyani . Now we can see this step to do this Idiyappam Chicken Biriyani
Avarakkai Pasipparuppu | MoongDal BroadBeans Poriyall is very healthy and simple recipe do to. This Board beans or avarakkai is very familiar in south indian recipes. We do more recipe like sambhar, poriyal, we add in aviyal, kara kuzhambu etc., W have more type beans. In this board beans is different. Moongdal also very healthy. Its rich in protein and its control LDL so its highly nutrient. This avarkkai and pasiparuppu is combined gives very healthy to this recipe. We can have with rice or rotis. We cook this pasiparuppu or we can soak and add directly in this poriyal. So we can have this two type with different taste. This poriyal is simple with few ingredients like onion, chilli powder and coconut. This few makes more magic to this recipe. This is highly fiber and healthy poriyal in tamilnadu recipe. Now we can see this in detailed
Chickpea Cauliflower curry / kabhuli channa gobi masala is indian curry which accompany to all breakfast items like chappathi, roti Idly, dosa and we can take for meal with rice. chickpea and cauliflower is good in fiber and protein. chickpea is also called as channa . In this chickpea i used black chickpea which called as in various name karuppu sundal and kadalai and khabul channa. cauliflower also we called as gobi in hindi. thic chickpea and cauliflower curry is done by all spices and coconut paste with flavors of onion and tomato and ginger garlic paste. i usually do this pulka its go very well.
Godhumai rava umpa / wheat rava upma is southindian recipe. Mainly this godhumai rava is used kongu’s morning breakfast with thick curd.…
Amaranth leaves fry – Thotakura fry is very healthy recipe. Amaranth leaves fry – Thotakura fry have have fiber and more iron and calcium. Amaranth are known as thotakura in Telugu. Its anti-oxidants and dietary fiber. Amaranth leaves fry – Thotakura fry when included regularly in our diets, will keep the insulin levels under control. Thotakura is simple Andhra Style Stir Fry of the amaranth greens. Amaranth leaves fry – Thotakura fry are cooked in simple tempering of cumin seeds and green chillies. I cooked in pressure cooker. if you need you can cook in pan itself, its very easy to follow few step. Here the Amaranth leaves fry – Thotakura fry step give below