Sree's Recipes

Ingredients:  Badam/almonds - 2cups Milk - 2cups Sugar - 11/2cups (Increase according to your taste) Pinch of saffron 1/4 cup Ghee Pinch of yellow food color(optional) Method: Soak almonds in hot water for 15 minutes.Remove the skin and grind into a coarse paste with milk.Soak saffron threads in 2tbsp of milk. Heat 1tbsp of ghee in a thick bottomed pan.Add pureed badam ,sugar and soaked saffron with milk and stir it continuously .Add the rest of ghee and food color.Keep stirring them till halwa becomes thick.Pour the halwa into a greased dish.Allow to cool.Garnish with almonds.

Ingredients: Dried Shrimps/Unakka Chemmeen - 1cup Grated coconut - 2 - 21/2cups Shallots,chopped - 3/4cup Curry leaves - 5strands Red chilli - 10 Ginger ,chopped - 3tbsp Tamarind - lemon sized ball Salt Method Dry roast the prawns in a pan.Remove from pan when they are crispy.Dry roast coconut ,Chopped ginger and shallots for 5 minutes.Add red chillies and curry leaves when they become light brown.when the coconut turns brown add tamarind,salt and roasted dry prawns.Saute for another 2 minutes and switch off the stove.Let them cool.Grind into powder in a mixer.Store it in an airtight container.

Today, 23rd of August, Sree's Recipes is becoming 1 year old! :-) Looking back, its been an amazing journey so far. I started this as a time pass, but now this blog and interacting with all of you is part of my life. I sincerely thank each of you for your support, encouragement and above all the inspiration to continue my experiments. I have learned a lot from each of you and I thank you for it.     It is such a wonderful coincidence that the 1st anniversary is also the Thiruvonam day! I wish each of you a very Happy Onam. To all my blogger friends out there, many more happy blogging days and wonderful recipes ahead!    Ingredients: Rice ada -200g Milk - 2L Sugar -500g Ghee - 2tbsp Cardmom -4 Fried Cashews and raisins Method: Wash the ada in cold water.Boil some water and pour this over the washed ada.Close it for 15  minutes. Boil 2L milk with 1/2L of water and add the soaked ada.Cook in gentle fire stirring all the time till the ada becomes very soft and the color of the

Ingredients: Raw plantain - 2 Turmeric powder - 1/2tsp Oil for frying  Salt Method: Peel the skin of plantain and put into water mixed with turmeric powder for 20 minutes.This will remove the stickiness of banana . Heat enough oil in a pan.Drain the banana and cut into quarter pieces.Slice evenly and it should not be too thick or too thin. Put the banana into hot oil.Heat should be medium-low.Fry it till you get a nice golden color. Remove the excess oil by spreading on a paper tissue.Sprinkle some salt to the upperi.Mix well and let it cool.store it in an airtight container. Check out Sarkara varatti here

Ingredients: Well ripened Pineapple(finely chopped) - 2cups Black/red grapes - 15 Curd - 1/2cup Turmeric powder - 1/2tsp Sugar - 1tsp salt For grinding Grated coconut -  3/4cup Cumin seeds - 1/4tsp Mustard seeds - 1/2tsp Green chillies - 3 For seasoning Coconut oil - 1tbsp Mustard seeds - 1/2tsp Red chilli - 2 Curry leaves - 2strands Method: Cook the finely chopped pineapple with 1/2 cup of water, turmeric powder and a pinch of salt.Cover and Cook it till the pineapple become soft and mushy.Add grapes and cook it on low flame for 5 minutes.Do not overcook it.Add the ground  coconut mixture to this.Boil it for another 5 minutes.Add curd and mix well.Add 1tsp of sugar for sweetness.Mix everything well and switch off the  stove. In a small pan heat oil and splutter mustard seeds.Add red chillies and curry leaves.Pour this over to the curry and cover it.Let it rest for another 2 hours.Serve with rice.

l   Ingredients: Split moong dal/cherupayar parippu  - 1/2cup Turmeric powder -1/2tsp Grated Coconut - 1/2cup Cumin seeds  - 1/4tsp Garlic - 2 Green chilli - 2 Ghee - 2tsp Curry leaves Method: Pressure cook the dal with enough water,turmeric powder and salt.Make a paste of coconut,cumin,garlic and green chillies.Add this to the cooked dal.Add more water if necessary.Cook on low medium till its done.Add ghee and curry leaves.Serve with rice and pappadam.

This is one of the usual curries in my home.Very good for health and digestion.Simple too.You can prepare this in 10 minutes!! In southern part of Kerala there is another curry called 'Puli Inji', that is sometimes called Inji Curry which is entirely different from this preparation. Its an essential part of Kerala Sadya. Here goes my mom's Inji curry Recipe.. Ingredients:  Inji/Ginger(chopped) - 3tbsp Grated coconut - 1/2cup Green chillies-2 Mustard seeds -3/4tsp Curd -1cup Coconut oil -1tsp Red chillies - 2 Mustard seeds - 1/2tsp Curry leaves - 2strands Salt Method: Grind together coconut,ginger,green chillies and mustard seeds.Beat the curd well.Add the coconut mixture to this.Mix well.In a small pan heat oil and  splutter the mustard seeds.Add red chillies and curry leaves to this. Add this seasoning  to the curry.Serve with rice.

Ingredients: Ripe Banana - 4 Whipped Cream - 11/2cup Condensed Milk -1tin Milk Chocolate pieces - 1/2cup Almonds (sliced)- 1/2cup Lemon Juice -juice of 1 lemon Method: Puree the banana using a blender.Add lemon juice and mix well.Pour condensed milk and combine well. Add whipped cream and mix gently using a whisk.Pour this to a glass dish & Cover it.Place in the freezer for 4hours.After 4 hours take the dish and mix almonds and chocolate pieces.Return dish to the freezer. Freeze for another 8hours.Serve the ice cream with sliced bananas.Enjoy!

Ingredients: Ripe Mango - 1 big Grated coconut -1/2cup Cumin seeds -1/2tsp green chilli - 2 Turmeric powder - 1/4tsp Curd - 1cup Sugar - 1/2 - 1tsp Coconut oil- 1tsp Mustard seeds-1/2tsp Fenugreek seeds - 1/2tsp Red chillies - 2 Curry leaves -2 strands Salt Method: Remove the skin of the mango and cut into big pieces.Boil the mangoes with turmeric powder,green chillies and salt.Cook it till the mango become tender.Grind coconut with cumin seeds to a fine paste and add this to the boiling mango.Bring this to boil and switch off the flame. Blend the curd to make it smooth and add this to the curry.Add sugar to this curry if you like.Adjust the flavor until the right balance of sweetness and sourness is reached. In a small pan heat oil and splutter mustard seeds and fenugreek seeds.Add red chillies and curry leaves. Add this to the mango curry and cover it for 5 minutes.After that mix well and serve with hot rice.

Ingredients: Parboiled rice/Puzhukkalari - 2cups Grated coconut - 1cup Shallot - 4 Fennel Seeds - 1tbsp Rice flour -1/2 cup Salt Method: Wash and soak the rice overnight.Grind it along with 1/2 cup of water until to get a coarse mixture.(Do not add too much of water.If you can grind the rice with less water you need to add less rice powder only). Crush together coconut,shallot and fennel seeds. Add this to the rice mixture.add salt too. Mix everything well.Add enough rice powder and make it a smooth dough. Take a lemon size ball and flatten it using your fingers by placing it on a plastic sheet.It should not be too thin.You can see the shape and width of the pathiri in the picture.Heat oil in a pan. Hold the plastic sheet in one hand and remove the pathiri using the other hand and carefully put into hot oil. After sometimes it will float on top and puff up.Flip it over and fry both sides until golden brown color. Serve with Malabar chicken curry or any non-veg  Curry. Recipe Courtes

Ingredients:  Nellikka/gooseberry - 1/4kg Kashmiri chilli powder - 4tbsp Chopped Garlic - 1tbsp Chopped Ginger - 1tbsp Asafoetida  powder - 1/4tsp Fenugreek powder - 1/4tsp Sesame oil - 1/4cup Vinegar - 2tbsp Mustard seeds -1tsp Curry leaves Salt Method: Boil  gooseberries with enough water till it become tender. Allow to cool and cut into 4-5 pieces.Do not discard the boiled water. Heat oil in a pan.Splutter mustard seeds. Add chopped ginger,garlic,curry leaves and spice powders.( you can use the normal chilli powder instead of Kashmiri chilli ,if you want the pickle very spicy) Add gooseberries and saute for 2 minutes. Add the boiled water and allow it to boil. Once it starts to boil,switch off the heat. Allow to cool and add 2tbsp of vinegar. Store the pickle in a clean and dry bottle. This can be stored for a month or more,if refrigerated :)

Ingredients: Vendakka/Okra - 6 Grated Coconut -1/2cup Shallot - 2-3 Cumin seeds -1/2tsp Green chillies -2 Curd - 3/4-1cup Mustard seeds Curry leaves Dried red chillies Coconut oil Salt Method: Cut the okra in small round pieces.Grind together coconut,cumin , shallot,green chillies and salt .Mix this with curd and keep aside.Heat oil in a pan and add the okra pieces.Fry it till it become dark brown color.Add this to the curd-cocnut mixture.Heat oil in the same pan and splutter the mustard .Add red chillies and curry leaves.Mix it well and serve with rice.

Now this one is a real 'Nadan' (Authentic) recipe! We all are used to having fried fish with rice. But this is a bit different though there is Fried Fish and there is Rice. :-)  Now, lets see how to make this 'Fried Fish Masala Rice'... Ingredients: For Marination King Fish - 500g Turmeric Powder-1/4tsp Red Chilli Powder-1tbsp For the Masala Onion -3 Ginger - 11/2tbsp Garlic - 11/2tbsp Green chillies - 3 Turmeric Powder - 1/4tsp Red chilli powder - 1/2tsp Coriander powder - 1tsp Garam masala powder -1tsp Lemon Juice - 1tsp Pepper powder-1/4tsp Coriander leaves- 1/4 cup Mint leaves - 1/4cup Oil -1/2cup Basmati Rice - 2cups Method: Step 1 Marinate the fish with salt,turmeric and chilli powder.Keep it aside for 1/2 an hr. Heat oil in a pan.Fry the fish in medium flame till the fish turns golden brown color.Allow to cool.Make them into small pieces with your hands. Step 2 Cook the rice with 4 cups of water.Rice should not become too soft,the rice grains should be separate