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.

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.

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.

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: 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.

Ingredients: Pineapple (ripe) - 2cup cubed Turmeric Powder - 1/2tsp Salt For grinding Grated coconut - 1/2cup greenchillies -3 cumin seeds -a pinch(optional) For seasoning Coconut oil  Mustard seeds  Curry leaves Dried red chillies Method: Cook the pineapple cubes along with some water,salt and turmeric powder on medium heat till the pieces are soft.Add the ground paste of  coconut to this.Boil it for 5 minutes.Add the well beaten curd and mix it well.Turn off the heat.In a small pan heat oil and splutter mustard seeds,curry leaves and red chillies.Add this to pulisseri.Serve with rice and papadam.

Ingredients: Beetroot - 1big Curd - 1cup Salt to taste For Grinding Greenchillies -3 Grated coconut - 1/2cup Shallot - 4 Mustard seeds- 1/4tsp For Seasoning Coconut oil Mustard seeds Dry red chillies Curry leaves Method: Peel and grate the beetroot .Cook it in a pan without adding any water.When it is cooked add  coconut mixture and saute well for 5 minutes.Add  curd and mix well. Do not over boil it .In a pan add oil and splutter the mustard seeds,red chillies and curry leaves.Add this on top of the curry.Serve with rice. Award from Sarah I  have recieved these lovely awards from my friend Sarah Naveen.Thanku so much dear for remembering me :) I would like like share these awards to the following buddies Sangeetha Sangi Priya Tina Sushma Priya Prasanth Rohini

Ingredients: Raw Banana - 2 Turmeric Powder - 1/4 tsp Chilly Powder - 1/2 tsp Grated Coconut - 1/2 cup Garlic pods - 3 big Mustard seeds - 1/4 tbsp Coconut Oil - 1tsp Curry leaves - few Method: Peel the banana and cut into small pieces.Wash well.Cook them with turmeric,chilly powder,salt and little water.Cook well till it become soft.Crush the garlic and coconut.In a pan heat oil and splutters the mustard and curry leaves .Then add the crushed coconut mixture,saute well.Add the cooked banana and mix well.Serve hot with rice.

Ingredients: Moong Dal(cherupayar parippu) - 1/2 cup Jaggery cyrup - 1 cup Ghee - 3 tbsp Thin Coconut milk(onnam paal) -1cup Semi thick coconut milk(Randam paal) - 1/2 cup Thick coconut milk(Moonnam paal) -1/2 cup Cashews - 1tbsp Dry grapes - 1 tbsp Coconut slices- 2 tbsp Method: Roast the moong dal till it becomes light red.Add enough water and pressure cook the dal.Mash it with a spoon.Add the Jaggery cyrup and 1 tbsp ghee to this.Stir well for about 15 minutes.It should be thick consistency.Add Thin coconut milk(Moonnam paal )to this.Bring to boil.Then add the semi -thick coconut milk (randam paal ).Boil it for 5 mins. When it is boiling fully, add the thick coconut milk (onnam paal).Stir well.Add the crushed cardmom ,Mix well and turn off the stove. In another pan Put some ghee and fry the cashews and dry grapes.keep it aside.In the same pan add the coconut slices and fry till it become golden brown. Put these on top of the paayasam.Close it and let it cool. Enjoy the delicious Pra...

Ingredients: 2 raw Plantain/Nendran Banana 3/4 cup jaggery syrup 1/2tsp ginger powder 1/2tsp cumin powder 2tsp powdered sugar 4tbsp parboiled rice 4cardmom  oil for frying Method: Dry roast parboiled rice till they pop up.make a powder with 2tsp of sugar in a mixi. Remove the skin of banana,cut into 1/4 inch thick slices.Deep fry them until they become golden brown.(Fry them on low heat.It should be crisp)keep that in a paper towel.Boil the Jaggery syrup.When the syrup reaches a sticky consistency, sprinkle cardamom powder, ginger powder and cumin powder.Mix well.Switch of the heat.Add fried banana to this.Stir well to coat.Let it cool for 2 minutes.Then sprinkle the rice powder and sugar mixture till they coated  nicely.Let it cool.Store it in an airtight container.

Kaya upperi- an important item in Kerala Sadya.This snack is very tasty and easy to make. Ingredients: Kerala Banana - 3 Turmeric powder - 1 tsp Salt - 1/2 tsp Oil - for frying Method: Remove the outer skin of the banana.Immerse them in cold water for 10 minutes. pat them dry using a towel and cut into thin slices. In a bowl put the salt and turmeric powder with some water. Heat oil in a kadai.When it is hot add the slices of banana and fry it.When it is half done sprinkle the turmeric salt water.It makes a bubbling noise and the oil will come up.When the bubbles are almost settled,take it from the oil and put it in a paper towel.Check salt and yellow colour,if needed u can add accordingly. Store it in an airtight container when they are cooled.

Pulisseri is a famous karala sadya dish made with coconut & yogurt.Here I have made the Pulisseri using ripe Kerala Bananans or Ethapazham. It is a sweet and sour dish . Indredients: Ripe Kerala Banana - 1 Curd - 1 cup Grated cocnut - 1/4 cup Green chillies - 3 Curry leaves - few Mustard seeds - 1/4 tbsp Dry red chillies - 2 Coconut Oil - 1tbsp Method: Remove the skin and cut the banana into slices and cook well with some water ,turmeric powder and salt. Make a smooth paste of coconut ,turmeric powder and green chillies.Add this paste to the cooked banana. Saute well for 5 minutes.Add the beaten curd to this.Keep stirring till it boils.Put a small pan on the stove,add oil and mustard seeds.When it splutters add the dry red chillies and curry leaves.Pour this over the curry and mix well.

Ingredients: Beans - 3/4 cup Carrot - 3/4 cup Onion - 1 medium Grated coconut - 1/4 cup Mustard seeds - 1/4 tbsp Turmeric powder - 1/4 tsp Green chillies - 2 Oil - 1tbsp Curry leaves - few Method: Wash and chop the vegetables(Carrot,beans,onion).In a pan add the oil and splutter the mustard and curry leaves.Add the crushesd coconut and Green chillies.Saute well.Add the chopped vegetables ,salt and Turmeric powder.Sprinkle some water ,cover it and cook well till the vegetables are done.

A delightful mix of all sorts of vegetables. Aviyal is considered an essential part of  kerala sadya. Ingredients: Carrot - 1/4cup Chena/Yam - 1/4cup Indian Cucumber/Vellarikka - 1/4cup Raw Plantain - 1/4cup Drumstick - 2 Padavalagha/Snake Gourd -1/4cup Long Beans - 1/4cup Turmeric powder - 1/2tsp Green chillies - 2 to 3 Grated coconut -1cup Cumin seeds - 1/2 tsp curd - 5 tbsp Curry leaves -2strands coconut oil - 2tbsp Salt Method: Wash and cut all the vegetables lengthwise into 2" pieces(stick shape). Boil the vegetables until just done, with turmeric powder, and salt.keep it aside.Crush together coconut,cumin seeds and green chillies.Add this to the vegetables .Mix well.At this stage add  curd also.Mix everything well.Turn off the stove and add the curry leaves and pour the coconut oil on top of the aviyal.Close the lid for 1/2 an hour.Serve with rice.

  Ingredients: Beetroot - 2 medium Shallot - 1 Greenchillies - 3 Grated Coconut -1/2 cup Curry leaves - few Mustard seeds -1/2 tsp Oil-1tsp Method: Chop Beetroot into small pieces.Crush together coconut,shallot,greenchillies and curryleaves in a mixi.Put a pan on the stove,add oil and Splutter the mustard seeds. Add the crushed coconut mixture and saute well.Add Beetroot to this and sprinkle 2 tbsp of water and required salt.Cover it and cook well (it takes 10-15 mins).Turn off the heat and serve with rice or chapathi.