Sree's Recipes

Ingredients Unakkalari /payasam rice - 1/2cup Whole milk - 1L Water - 2cups Sugar - 3/4cup Cardmom -2   Payasam rice/Unakkalari Method: Mix together milk and water .Boil it in a thick bottomed vessel on medium heat till the milk reduces to half.Wash the rice and add to the boiling milk .Stir it continuously till rice is done.Add sugar and crushed cardmom to this.Cook  for 10 more minutes.Switch off stove.Serve hot or chilled.

Ingredients: Koonthal/kanava/Squid - 1/2kg Onion -1,big Tomato - 1,medium Ginger,chopped - 1tsp Garlic,chopped - 1tsp Green chillies - 2 Kashmiri chilli powder - 1tsp+ 2tsp Pepper powder - 1/4tsp Turmeric  powder - 1/4tsp Garam masala - 1/4tsp Curry leaves Oil Method: Wash,clean and cut the squid into rings. Marinate this with 1tsp kashmiri chilli powder,turmeric powder and salt.Keep aside for 1/2an hour.Cook the squid with enough water ,till its done. In pan add oil.Add sliced onion,ginger,garlic and green chillies.Saute well till the onion become light brown.Add chopped tomato and cook it till it become soft.Add curry leaves and all masala powders , saute it for 2-3 minutes.Add cooked squid ,mix well and roast it for 7-10 minutes on medium flame.Add more oil if there is a need.Serve hot with rice or roti.

Ingredients: Dried green peas -1cup Onion - 1,big Tomato - 1.medium Ginger-garlic paste - 2tsp Green chillies - 2 Turmeric powder - 1/4tsp Chilli powder - 1/2tsp Coriander powder - 2tsp Meat masala powder - 1/2tsp(i used Eastern meat masala) Garam masala powder - 1/2tsp Thin coconut milk - 3/4cup Thick coconut milk - 1/2cup Curry leaves - handful Mustard seeds - 1/2tsp Method: Soak green peas in water overnight.Pressure cook it by adding salt and enough water. Heat oil in a pan.Splutter mustard.Saute curry leaves,finely chopped onion and green chillies. Add ginger-garlic paste and saute well till the onion become light brown color.Add sliced tomato and cook it till it become mushy.Add all spice powders and saute well for 2-3 minutes on low flames.You can can add 2-3 tbsp of water in this stage.Add well cooked green peas and mix it.Pour thin coconut milk and boil it for 5 minutes.Reduce the flame and add thick coconut milk.Cook for 2-3 minutes.Adjust the salt.Serve with chapthi, appam...

Ingredients: Cherupayar/Green gram - 1cup Garlic pods -4 Green chillies - 2 Turmeric powder - a pinch Grated coconut - 1/2cup Mustard seeds - 1/2tsp Curry leaves Oil Method: Wash and soak green gram overnight.Cook this with  salt and less water, in a pressure cooker for 1whistle .Crush the garlic.Add grated coconut to this and pulse it 2-3 times. Heat oil in a pan .Splutter mustard and curry leaves.Add coconut mixture and turmeric powder ,saute it for 2-3 minutes.Add the cooked green gram and stir fry it  on low flame till all the water is evaporated. Serve with rice.

Ingredients: Ripe Plantain/Nenthrapazham - 3 For filling Grated Coconut - 5tbsp Cashews,chopped - 8 Raisins- 1tbsp Sugar - 2tbsp Ghee - 1tsp or more Cardmom - 2 Egg - 1(optional) For covering Maida - 1/2cup Sugar - 2tbsp or more Salt - a pinch Water Method: Heat ghee in a pan and stir fry cashews and raisins.keep aside .Add grated coconut and sugar in the same pan,saute well for 2-3 minutes.If you like to use egg in the filling scramble it  andvmix to this coconut mixture.Add cardmom powder and mix well.Switch off the stove and let them cool. Peel the plantain, and make 1 slit legthwise.Remove the black seeds and fill with coconut-sugar mixture. Mix together maida,sugar and salt.add water to this and make a thick batter out of it. Heat oil in a pan .Dip the stuffed plantain in maida batter and deep fry them till they turn golden color. Cut into small pieces and serve as a snack.

Ingredients: Wheat flour/Atta - 1cup Grated Coconut - 1/2cup Water Salt Method: Dry roast Wheat flour for 10 minutes on low flame.Keep aside. Add salt to the roasted flour and mix well.Add water little by little to the flour and mix well until you get a crumby texture.The flour should be wet enough for steaming.Let it sit for 10 minutes. Layer the puttu maker with some grated coconut first,then the flour and then the grated coconut again.Steam for 4-5 minutes.Serve hot with pappad,sugar, banana or Kadala Curry. Tips Before Steaming the flour,pulse it 2-3 times in a mixer.This will remove the lumps and u get very soft puttu.

  Ingredients: For marination  Fish(Pomfret,Pearl spot or King Fish) - 1/2kg Pepper powder - 1tsp Turmeric powder -1/4tsp Salt For the gravy Cloves - 3 Cardmom - 2 Cinnamon - 1stick Ginger ,crushed - 1tsp Garlic,crushed - 1tsp Green chilli - 2 Onion,Sliced - 2 Tomato - 1,big Thin Coconut milk - 1cup Thick Coconut milk - 3/4cup Coconut oil  - 2tbsp Mustard seeds - 1/2tsp Curry leaves - 2strands Method: Clean the fish and cut into medium pieces.Marinate with pepper powder,turmeric and salt for 30 minutes.Heat 1tbsp of oil in a non stick pan and shallow fry the fish till its half done.Remove fish from the pan and keep aside. Pour the remaining 1tbsp of oil in the same pan and splutter the mustard seeds and curry leaves.Saute cardmom cloves and cinnamon. Add crushed ginger and garlic and saute it well .Add sliced onion and green chillies.Saute well till the onion become translucent.Add thin coconut milk and brings to boil.Add the fried fish pieces and simmer for 15 minutes.Po...

Ingredients: Kovakka/Ivy gourd - 250g Turmeric powder - 1/4tsp Chilli powder - 3/4tsp Onion(sliced) - 1,medium Curry leaves - 1strand Oil - 2tsp Salt Method: Wash and cut  kovakka into lengthwise.Cook it with turmeric ,chilli powder ,salt and little water. Heat oil in a non stick pan and add onion and curry leaves.Saute well till the onion become translucent. Add the cooked kovakka and stir fry on low flame till its done.

  Fish (any type) - 1/4kg(5-6 pieces) Turmeric powder - 1/4tsp Chilli powder - 2tsp Ginger(Chopped) - 1tsp Tomato - 1,medium Tamarind - a small piece, soaked in water shallot - 3(optional) Curry leaves - 2strands Coconut oil - 1tsp For Grinding Grated Coconut - 3/4 to 1cup Cumin seeds - 1/4tsp Turmeric powder - 1/4tsp Method: 1 Marinate the fish with turmeric,chilli powder and salt for 30 minutes. 2 Grind together coconut,cumin and turmeric powder with little water to smooth paste. 3 Heat a clay pot and add ginger,shallot, sliced tomato and the ground coconut paste. 4 Add  water and boil it. 5 Add the marinated fish.cover and cook it on low flame till the fish pieces are done and the gravy becomes thick. 6 Add 2tbsp of tamarind water and boil  it.Adjust the salt. 7 Switch off the stove.Add curry leaves and pour 1tsp of coconut oil on top of it. 8 Serve with rice.

Kumbilappam made with Vazhanayila  Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish. Here goes my mom-in-law's recipe for kumbilappam. Ingredients:  Ripe Jackfruit Bulbs(chopped finely)  - 2cups Jaggery(scraped) - 1 cup(adjust according to your taste) Freshly grated coconut - 1cup Rice flour (roasted) - 2cups. Cardmom (powdered) - 1/2tsp(optional ) Vazhana Ela or Banana leaves - as required. Method: 1 Melt jaggery in 1/2 cup of water.Remove the impurities. 2 Make a smooth paste of jackfruit pieces without adding any water. 3.In a big bowl add jackfruit paste,jaggery syrup and coc...

Ingredients:  Chicken -1/2kg Coconut oil - 2to 3tbsp Coriander powder - 11/2tbsp Turmeric powder -1/2tsp Garam masala - 1/2tsp Chilli powder -1tsp Pepper powder -1tsp Ginger-garlic paste - 1tbsp Curry leaves- a handful Salt Method: Mix the chicken with all the ingredients above, except coconut oil.Heat a pan and cook the chicken with little water .Cook it till all the water has evaporated and add oil to this. Reduce the flame to medium -low and fry the chicken till it is brown.Serve hot. Recipe Courtesy - Vanitha Pachakam Magazine  

  Ingredients: Kerala red rice/kuthari  - 1cup Jaggery(powdered) - 1/2 to 3/4cup Freshly grated coconut - 1cup Cardamom - 4 Method: Dry roast the rice in a thick bottomed pan stirring all the time .Fry the rice till they starts splitting and  changes its color.Grind it into  powder along with cardmom.Transfer this to a bowl. Mix together coconut and powdered jaggery and put to the same grinder.Pulse it 2-3 times. Add the ground rice powder to this and grind everything well. Transfer to a bowl.Take a fistful and shape into balls.Store it in an airtight container upto a week.

Ingredients: kaya/Raw Plantain - 1 Payar/Long beans - 15 Shallot - 5 Oil - 1tbsp Turmeric Powder - a pinch Green chilliies - 3 Curry leaves Salt Method: Remove the skin of the plantain and cut into lengthwise. Cut long beans into similar size long pieces. Cook them with 1/4 cup of water,salt and turmeric powder. When the pieces turn soft ,open  it keep on low flame till the water evaporates completely . Heat oil in another pan and saute the sliced shallots.when they turned light brown add chillies and saute for a minute.add the cooked pieces along with curry leaves and fry it on low flame for about 10 minutes.Serve hot with rice.

Ingredients: Crab/Njandu (cleaned and cut)- 1kg Chilli powder - 2tsp Turmeric powder - 1/2tsp Ginger,chopped - 1tbsp Garlic,chopped - 1tbsp Green chillies - 2 Shallot(sliced) -15 Curry leaves - a handful Tomato - 1,big Coconut oil - 1tbsp Salt For the masala Coconut oil -1tsp Grated Coconut - 1cup Shallot(sliced) -5 Garlic - 2pods Coriander powder - 1tbsp Curry leaves -1strand Method: Marinate the crab with chilli powder,turmeric powder and enough salt.Keep it aside for 30minutes. Heat  oil in a non stick pan and add grated coconut along with shallot,curry leaves and garlic.Roast the coconut on low flame till it become dark brown color .Add coriander powder ,mix well and switch off the flame.Let it cool.Grind it to a smooth paste along with little water.Keep aside. In a big pan heat oil and saute ginger,garlic and green chillies.Add shallot and saute for 5 minutes.Add  tomato and cleaned crab and mix well.Pour 1 cup of water with enough salt and close it with a lid.C...

Ingredients: Hard boiled Eggs - 4 Grated Coconut - 1cup fennel seeds -1/2tsp Chilli powder - 1tsp Turmeric powder -1/4tsp Garam masala - 1tsp Ginger-garlic paste - 1tbsp Green chillies -3 Coriander leaves - 1/4cup Tomato - 1 Onion - 1 Oil Method: Make a smooth paste of coconut with fennel seeds. Heat oil in a pan.Saute onion till it become very soft.Add green chillies and saute well.Add ginger-garlic paste to this and saute for 3 minutes.Add chopped tomato and saute till it become soft.Add all the masala powders and mix well.Add coconut-fennel paste to this and mix it.Pour 1 cup of water with enough salt and cover it with a lid.After 5 minutes remove the lid and add eggs(make slits on it)and chopped coriander leaves.Mix well and serve hot with appam or chapati .  REPOST Am re-posting 2  recipes for Aparna's  'No Bake Cake Event'    1. No Bake Cheese Cake  2 .Steamed Honey Sponge Cake  

Ingredients: Raw rice/Pachari - 1cup Jaggery/sarkara  - 3 blocks(adjust according to your taste) Cooked rice - 1/4cup Shallots - 4 Coconut slices/Theghakothu -1/4cup coconut oil - 3tbsp Baking powder - a pinch (optional) Method: Wash and soak rice for 2-3 hrs.Grind it along with cooked rice and 1/4cup of water..Keep it aside. Melt the jaggery with 1/2cup of water.Remove the impurities.Add this to rice batter and mix well.Add pinch of baking powder to the batter(consistancy is like dosa batter). In a pressure cooker add 3tbsp of coconut oil and saute the coconut slices till it become golden brown. Do the same with shallot also.Keep aside. There is enough oil left in the pressure cooker now and swirl the cooker to give a coating of oil on its sides..Add half of fried shallot and coconut slices to the batter and mix well. Heat the pressure on high heat and pour the batter.Add the remainng  fried shallot and coconut slices on top of it.Close the pressure cooker tightly without the...

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 v...

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.