Sree's Recipes

Ingredients: Red spinach- 1 bunch Crushed Garlic -3 Grated Coconut -1/2cup Green chillies -3 Coconut oil Curry leaves Mustard seeds Salt Method: Wash the spinach and chop finely.Heat oil in a pan and splutter mustard.Add crushed garlic,curry leaves and green chillies.Mix it well and keep it covered.Cook on medium flame for about 8 -10 minutes.Add grated coconut and mix well.Serve hot with rice. AWARD TIME I got  'The versatile blogger' award from Suja of Kitchen Corner .Thanks a lot dear for remembering me :) To accept this  award, and to thank the person awarded this to you,share 7 things about yourself and list 15 friends you like to pass this award. About Myself I love my hubby more than anything in this world. Very short tempered:) Cooking is a passion for me and I love to experiment new dishes. A Shopping freak. Value  friendship and very sincere in that. Spend most of the time infront of my computer. Love cats. I would like to share this award  to the following buddies.

Arikadukka or Kallummakaya Nerachathu  or Stuffed Mussel is one of the famous snacks in Kannur ,especially in Thalassery .I tasted this first from one of my friends during our hostel days and it was so yummy. I made this 6months back when we were in Netherlands.There we used to get lots of fresh mussels.You can make this only with fresh mussels, as this one needs the fresh shells to make. Here goes the recipe... Ingredients: Mussels -15-20 For Stuffing Rice flour -2cups Shallots -4 Grated Coconut - 1/4cup cumin seeds -1tsp salt For the batter Chilli powder -2tbsp Turmeric powder- 1/2tsp Rice Flour -1tbsp Salt Method   Boil the mussels  with enough water,till the shells open.Drain it and clean the mussels.Keep it aside. Grind together shallot,coconut, and cumin seeds.Add this paste and salt to rice flour .Mix well and make a smooth dough by adding enough hot water.Stuff the mussels with the dough and steam it for 15 minutes.Allow to cool.Remove the shell. Mix together chilli powder,turm

Ingredients: Fish (Sardines or small mackerel ) - 1/2kg Crushed dried red chilli - 1-2tbsp Crushed Small onions - 25 Crushed Ginger - 1tbsp Crushed garlic - 1tbsp Curry leaves - 4 strands Coconut oil - 3tbsp Turmeric powder - 1/4tsp Vinegar - 1tsp water -1cup Salt Method: Clean the fish and keep aside.Heat oil in a clay pot and add crushed ginger,garlic ,small onions and curry leaves.Saute for 4-5 minutes.Add crushed red chillies and turmeric powder and mix well.Pour vinegar,water and salt to this.Cover and cook it for 10 minutes.After that open it and cook it on low flame for another 10 minutes ot till the gravy is thick.Serve hot. Recipe Courtesy - Vanitha Magazine

Ingredients:  Bhindi - 1/4kg Shallot - 5-6 Tomato -1,medium Ginger (Crushed)-1small piece Garlic cloves (crushed)- 3 Green chillies - 3 Chilli powder -1/2tsp Turmeric powder -1/4tsp Coriander powder -1tsp Curry leaves Coriander leaves Oil Salt Method: Cut Bhindi diagonally.Heat oil in a pan.Add Chopped shallots,ginger,garlic ,green chillies and curry leaves.Saute well for 2-3 minutes.Add chopped tomato and stir for another 3 minutes.Add all the masala powders,salt and mix well.Add bhindi  and mix it well.Cover and cook it on low flame.Garnish with coriander leaves.

Ingredients: Rava - 1/2cup Riceflour -1/2cup Maida - 1/4cup Cumin seeds -1tsp Finely chopped ginger - 1tsp Chopped green chillies - 3 Chopped onion - 3tbsp(optional) Chopped Cashewnuts - 2tbsp(optional) Asafoetida - 1/4tsp Water - 3 1/2cups Salt Ghee Method: Combine all the above ingredients except ghee.The batter should be watery.Let it sit for 15-30 minutes. Heat a nonstick tava.Tava should be very hot while you pouring the water. Pour a laddle full batter from the outward base of the tava in a circular motion and spread the batter to fill the whole tava.Sprinke ghee on top of it.Cook the dosa till it get a nice golden brown color. Serve with chutney .

Ingredients:   Tapioca - 1 Salt as reqd Oil for frying   Method: Remove the outer skin of  tapioca. Using a vegetable slicer or knife, slice the tapioca thinly. Heat oil in a pan.Deep fry the sliced tapioca till golden brown color. Sprinkle some salt when it is hot.Serve with tea.

  Ingredients: Long Beans - 15 nos Shallots- 5 Green chilli - 3 Curry leaves Coconut oil Salt Method : Wash and remove top and tail of the beans.Cut them length wise.In a thick bottomed pan add long beans,salt,green chillies and little water .Cover and cook it on low fame.Meanwhile heat oil in another pan and saute the chopped shallots  for 4 minutes.Add curry leaves.Add the cooked long  beans and stir it for a couple of minutes.Serve hot with rice.

Ingredients: Rava - 1cup Sugar-3/4 cup Ghee- 2tbsp Milk -1/4cup Grated Coconut - 1/2cup Cardmom powder - 1/4tsp Cashews & Raisins for garnishing Method: Heat  ghee in a pan.Fry the cashews and raisins and keep it aside.In the same pan add rava and roast it on low flame  until you get a nice aroma. When the rava turns light brown add coconut , sugar and cardmom powde.Stir for 3-4 minutes. Keep aside and cool for 3 minutes.Add milk ,cashews and raisins, mix well.When the mixture is warm make balls out of it.

Ingredients : Plantain Flower - 1 Grated Coconut - 1/2 cup Turmeric Powder - 1/2tsp Mustard seeds -1/2tsp Red chillies - 2 Crushed garlic -4 Coconut oil Curry Leaves Salt   Method: Remove  3-4 outer layer of the banana flower.Chop it finely and mix it with 1tbsp of coconut oil.Keep it aside for 1/2 an hour.Het oil in a pan and splutter mustard seeds,red chillies and curry leaves.Add crushed garlic and saute for 2-3 minutes.Add the chopped banana flower with salt and turmeric.Cover and cook it on low flame.Add grated coconut and saute for 3 minutes.Serve with rice.