Showing posts with label kerala. Show all posts
Showing posts with label kerala. Show all posts
Ishtu Kerala Stew
Sunday, February 2, 2014
As i told in my earlier posts, this weeks posts are going to be Regional foods which i cooked specially for this months long blogging marathon. Todays dish name starts with I and its a delicious,easy breezy stew from Kerala. Kerala cuisine is well known for their coconut based curries and stews obviously this stew is prepared completely with freshly squeezed coconut milk and tempered with coconut oil.
This stew is a very delicious side dish to enjoy thoroughly with breakfast dishes like string hoppers,appams or else simply along with rice. Ishthu/Esthu or Ishtu is usually prepared with cooked potatoes simmered in freshly coconut milk along with onions,green chillies and spices. This dish is very simple to prepare and taste very much delicious too.
2nos Potatoes (cooked & cubed)
1no Onion (large & sliced thinly)
3nos Green chillies (slit opened)
1tsp Ginger (chopped)
2tbsp Coconut oil
1cup Thin coconut milk
1/2cup Thick coconut milk
2nos Cloves
1no Bay leaves
Few curry leaves
Salt
Heat the coconut oil in a pan, add the bay leaves,cloves,curry leaves, fry them until they turns brown.
Add the onions,slit opened green chillies,chopped ginger, saute until the onions turns transculent.
Now add the thin coconut milk,salt, cook everything in medium flame for few minutes.
Add the cubed potatoes, thick coconut milk,cook again everything in high flame.
Bring it to boil and put off the stove.
Serve warm with rice,appams,dosas or with string hoppers.
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Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32 );
This stew is a very delicious side dish to enjoy thoroughly with breakfast dishes like string hoppers,appams or else simply along with rice. Ishthu/Esthu or Ishtu is usually prepared with cooked potatoes simmered in freshly coconut milk along with onions,green chillies and spices. This dish is very simple to prepare and taste very much delicious too.
2nos Potatoes (cooked & cubed)
1no Onion (large & sliced thinly)
3nos Green chillies (slit opened)
1tsp Ginger (chopped)
2tbsp Coconut oil
1cup Thin coconut milk
1/2cup Thick coconut milk
2nos Cloves
1no Bay leaves
Few curry leaves
Salt
Heat the coconut oil in a pan, add the bay leaves,cloves,curry leaves, fry them until they turns brown.
Add the onions,slit opened green chillies,chopped ginger, saute until the onions turns transculent.
Now add the thin coconut milk,salt, cook everything in medium flame for few minutes.
Add the cubed potatoes, thick coconut milk,cook again everything in high flame.
Bring it to boil and put off the stove.
Serve warm with rice,appams,dosas or with string hoppers.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32 );
Pazham Varatti Pazhavaratti Kerala Plantain Halwa IC Challenge
Wednesday, January 29, 2014
For this months Indian Cooking Challenge, Srivalli challenged us with a Gods own country aka Keralas plantain halwa. Initially i was waiting something savoury for this months challenge. But finally am very happy to try my hands in making this delicious plantain halwa.Jayashree shared her moms recipe of this pazham varatti. This halwa ressembles quite like a jam but tastewise they were very much like halwa.
Since i dont get Kerala variety of plantains here, i got some overripen plantains from nearby African store, to try this halwa.Finally i got two plantains and prepared this halwa last weekend.Trust me, you guys should give a try to this halwa,they were fantabulous,super tasty. This halwa is my Hs recent favourite, actually he is pestering me when am gonna make this halwa again. A big thanks to Valli and Jay for suggesting this wonderful halwa, we just loved it.
Before making the halwa,peel two plantains and cut them as rounds, pressure cook it for 3hisses.Once the steam gets released,let it gets cool completely. Grind the cooked plantains as smooth paste. Measure this pulp to make a cup of plantain pulp.Now you can proceed to prepare this delicious halwa.
1cup Cooked plantain pulp
1+1/2cup Sugar
3tbsp Ghee
Transfer the cooked plantain pulp to a heavy bottomed pan, add the sugar and cook everything in medium flame.
Add the ghee little by little while cooking, once the mixture gets thickens and the halwa gets off from the vessel.
Transfer the halwa to a bowl.
Enjoy when they were still warm,we loved it when they were still warm.
Notes:
In case if you dont have plantains, you can prepare the same halwa with normal bananas.
If you are using bananas,just peel and grind them directly in a mixer and prepare the halwa directly,no need to cook the bananas as we do for the plantains.
Chose well ripen plantains for making this halwa, else your halwa wont get this dark brown colour.
Since i dont get Kerala variety of plantains here, i got some overripen plantains from nearby African store, to try this halwa.Finally i got two plantains and prepared this halwa last weekend.Trust me, you guys should give a try to this halwa,they were fantabulous,super tasty. This halwa is my Hs recent favourite, actually he is pestering me when am gonna make this halwa again. A big thanks to Valli and Jay for suggesting this wonderful halwa, we just loved it.
Before making the halwa,peel two plantains and cut them as rounds, pressure cook it for 3hisses.Once the steam gets released,let it gets cool completely. Grind the cooked plantains as smooth paste. Measure this pulp to make a cup of plantain pulp.Now you can proceed to prepare this delicious halwa.
1cup Cooked plantain pulp
1+1/2cup Sugar
3tbsp Ghee
Transfer the cooked plantain pulp to a heavy bottomed pan, add the sugar and cook everything in medium flame.
Add the ghee little by little while cooking, once the mixture gets thickens and the halwa gets off from the vessel.
Transfer the halwa to a bowl.
Enjoy when they were still warm,we loved it when they were still warm.
Notes:
In case if you dont have plantains, you can prepare the same halwa with normal bananas.
If you are using bananas,just peel and grind them directly in a mixer and prepare the halwa directly,no need to cook the bananas as we do for the plantains.
Chose well ripen plantains for making this halwa, else your halwa wont get this dark brown colour.
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