Here are some recipes that you might
2020年12月10日 お仕事Thrissur Aviyal IngredientsCarrot - 1Green plantain - 1Beans - 4Drumstick - 2Long Beans - 4Cucumber - 1/4 cupYam - 1/4 cupSnake gourd - 1/4 cupTurmeric Powder - 1/2tspGreen chilly - 4Curry Leaves - a fewCoconut Oil - 2 tbspCurd - 1/2 cupSalt - to tasteSmall Onions - 8 nosCumin seeds - 1/2tspGrated Coconut - 1(You can use more or less vegetables )MethodRinse all the vegetables and cut it in about one inch length. Add this curd to the cooked vegetables and cook again for five minutes.Heat one table spoon of oil, add all vegetables and saute for five minutes. 1 1/2 cup of first extract, 4 cups each of the second and third extracts and keep aside.Cook till five to six whistles are heard. Sour curd is suitable for making avial. Add a pinch of salt also. (If using a non-stick pan, no need to add water mostly.Close the kadhai and cook the vegetables in medium heat. These recipes are by home cook Veena, currently living in Dubai and specialising in authentic Kerala cuisine. Add or reduce the number according to taste. It should be like we blend for thoran. Try to serve hot. Gently press the avial with the spoon and cook for a few minutes in low flame till the steam comes.
Here are some recipes that you might not have tried yet but is worth doing.Soochi Gothambu Payasam IngredientsBroken wheat - 1 1/2 cupGrated coconut- of 5Jaggery - less than 1/2 kgCashew nuts - 50gmCoconut slices-handfulSalt - one pinchWater - 3 litresGhee - 2 tbspMethodTake 3 types of coconut milk from 5 coconuts. Add coconut mix and stir gently. Blend well and serve.Add first extract when the payasam begins to thickenMix well and remove from the stove.When the mix begins to thicken, add second extract and melted jaggery. (No need to boil the payasam after adding the first extract)Roast coconut slices and cashew nuts in ghee and add to the payasam. If the payasam is so thick, add some boiled water and stir well.Add chilli powder, turmeric powder, salt, curry leaves, slit green chilli (2nos) and 1 tsp of coconut oil.Note: Spicy flavour depends on the chilli you use. Colour of the payasam will depend on the colour of the jaggery. Stir continuously till it gets thick.Onam is a festival where celebrations go on for almost 28 days in many parts of India.Add this to grated coconut and mix well with hand. Increase or decrease the amount accordingly.Add third extract to the cooked wheat and stir well in medium heat. Stir occasionally.Add crushed onion and green chilli on the top during this time (optional)Sprinkle coconut oil and a few chopped curry leavesClose the pan immediately and keep it like this for 5 to 10 minutes.When done, strain and pour some more hot water to the cooked rice and drain well.
Otherwise, add water to cook the vegetables )Crush cumin seeds, slice small onions, remaining chilli and curry leaves. Add a pinch of turmeric powder and salt to this and mix well (or give it a quick whip)Don’t make coconut into fine paste. The same with curd also. If dark coloured jaggery is used, the product will have a light brown shade otherwise it will be light yellow). Mix well.(The payasam turns disposable hair removal wax strip rolls thick when it cools.Mix the curd with a fork to let loose the lumps. Veena has a Facebook page, a YouTube channel and a blog called Veena’s Curryworld. Check the sweetness and add more jaggery if you want.Wash the wheat thoroughly and cook in three litres of water . Different dishes too are made in different ways according to the change in regions.Turn on the heat. The amount of jaggery depends on your taste
Here are some recipes that you might not have tried yet but is worth doing.Soochi Gothambu Payasam IngredientsBroken wheat - 1 1/2 cupGrated coconut- of 5Jaggery - less than 1/2 kgCashew nuts - 50gmCoconut slices-handfulSalt - one pinchWater - 3 litresGhee - 2 tbspMethodTake 3 types of coconut milk from 5 coconuts. Add coconut mix and stir gently. Blend well and serve.Add first extract when the payasam begins to thickenMix well and remove from the stove.When the mix begins to thicken, add second extract and melted jaggery. (No need to boil the payasam after adding the first extract)Roast coconut slices and cashew nuts in ghee and add to the payasam. If the payasam is so thick, add some boiled water and stir well.Add chilli powder, turmeric powder, salt, curry leaves, slit green chilli (2nos) and 1 tsp of coconut oil.Note: Spicy flavour depends on the chilli you use. Colour of the payasam will depend on the colour of the jaggery. Stir continuously till it gets thick.Onam is a festival where celebrations go on for almost 28 days in many parts of India.Add this to grated coconut and mix well with hand. Increase or decrease the amount accordingly.Add third extract to the cooked wheat and stir well in medium heat. Stir occasionally.Add crushed onion and green chilli on the top during this time (optional)Sprinkle coconut oil and a few chopped curry leavesClose the pan immediately and keep it like this for 5 to 10 minutes.When done, strain and pour some more hot water to the cooked rice and drain well.
Otherwise, add water to cook the vegetables )Crush cumin seeds, slice small onions, remaining chilli and curry leaves. Add a pinch of turmeric powder and salt to this and mix well (or give it a quick whip)Don’t make coconut into fine paste. The same with curd also. If dark coloured jaggery is used, the product will have a light brown shade otherwise it will be light yellow). Mix well.(The payasam turns disposable hair removal wax strip rolls thick when it cools.Mix the curd with a fork to let loose the lumps. Veena has a Facebook page, a YouTube channel and a blog called Veena’s Curryworld. Check the sweetness and add more jaggery if you want.Wash the wheat thoroughly and cook in three litres of water . Different dishes too are made in different ways according to the change in regions.Turn on the heat. The amount of jaggery depends on your taste
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