Central Kerala Style Sambar RECIPE#201

Step 1:- Cut vegetables (   i used 2 Ethakka/ Plantain , 3 Carrots,an Egg plant ,2-3 Cucumber ,  20-22 tindora , 2 drumsticks , and 4-5 colocasia/chembu  ) Or use Frozen vegetables. and keep aside .

  Step 2:-  Soak 1/ 2 cup of  toordal ( parippu).

Step 3:- Pressure cook   toordal ( parippu), with  3-4 garlic and salt for 2-3 whistle ( or microwave 10 minutes on high power  ) .  

Step 4:- When the toordal gets almost cooked ,grind it to a smooth paste.Keep  aside.

Step 5:-  Soak    tamarind ( small lemon sized  )  in 1/4 cup water . And keep aside.

Step 6:-   Cook the  Step 1 Vegetable [with  Step 4 paste , Step 5 "Juice " , 4-5 green chillies ( splitted ) salt and 2 teaspoons of turmeric powder ] for 20 minutes on medium flame . 

Step 7:-  Meantime heat a  pan  ,  add  4-5   table spoon of oil ( canola) , splutter 1 1/2 teaspoon of mustard seeds ,2-3 dried red chilliies  , and few curry leaves  . And  saute   for 1-2 minutes .

Now add 10-12 pearl onions, .Saute until the onion becomes transparent 

NOW Bring down the heat and add  1/2  teaspoon of turmeric powder, 3-4  teaspoon of coriander powder, 1 1/2  teaspoon of kashmiri chili powder , 5-6 teaspoon of sambar powder ( I used Nirapara's ) , 1 teaspoon of fenugreek powder and a pinch of asafetida  saute for few minutes   , until the  raw smell  of  the 'powder' goes away .

Pour over Step 6 vegetables 

Combine well and cook fro another 15 minutes on low - medium flame ( until the vegs are well done ) 

Add 1/2 cup of chopped cilantro , combine and cook for another 2-3 minutes on low- medium flame  .

Step 8 :- Central Kerala Style Sambar  ready.......  Enjoy with  steamed rice/ Dosa/ Idly .......:) ...... JA -Mathew- 

Aripayasam ( Jes Style ) RECIPE#200

Step 1:- Wash   1 1/2 cups of Sona Masuri  rice / raw rice, 

and soak  for 2 hours ,

 drain and  cook and keep aside .

  Step 2 :-  Soak 1 cup of sabudana / chowari , 

drain and cook  (with 2 cups of water) 

until it becomes transparent as in the picture below .

Step 3:- Fry 3/4  cup of raisins , 

1/2 cup of coconut slices ,

1/4 cup of peanuts  in ghee or vegetable oil  and keep aside .

Step 4:- Prepare  jaggary ( 500 gram )  paani and keep aside. 

Step 5:- Prepare 3  cups of thin coconut milk and 1 cup of thick thick coconut milk  and keep aside. 

Step 6:- Grind 1/4 teaspoon of cumin seeds, 4-6 dried ginger ( chukku ) 8-12 cardamom , and a pinch of javithri powder to a fine powder and keep aside . 

Step 7 :- Heat a pan ( BIG PAN ) and add the step 1 rice 

and step 5 thin coconut milk  and  

combine well and cook for 10 minutes on medium flame 

Now add the Step 2 Sabudana , combine well , 

and add the Step 4 Jaggeri paani , and combine well . and cook for another 5-6 minutes on medium flame .

Now add the Step 6 Powder , and combine well, and cook for another 2-3 minutes on low - medium flame .

Now add the Step 3 fried raisins, peanuts and coconut slices , and combine .

And add the Step 5 thick  coconut milk ,

Combine well and  and cook for another 10 minutes on low flame.

Step 8:- Aripayasam ( Jes Style )  is ready ........Enjoy .......... JA-Mathew-. .........:) :) 

Summer Special ( Jess Style ) Watermelon Juice RECIPE#199

 Step 1:- Chop 1/2 of a  medium sized watermelon  ( remove the skin and its white part ) and refrigerate  for 2-3 hours .

 Step 2:-  Add the  watermelon ,  3 teaspoons of dark brown cane sugar and a pinch of javentri ( mace ) powder  to a  juicer jar . Blend Well .

Enjoy........ Summer Special ( Jess Style )  Watermelon Juice  is ready .... - JA- Mathew-

Puri / Unleavened Indian Wheat Bread / Poori RECIPE#198

 Step 1:- Combine 2 1/2 cups of atta /wheat flour  , salt and water ( ~  1 1/2 cup ) . Knead well until  you get a soft dough. And  Make small "balls" out of the dough , 

and apply oil on its  ( ball dough's  ) surface  , roll  ( DO NOT DUST with  FLOUR  while spreading ) it out  in to a small round shape  as in the picture .  And keep aside .

Heat a pan and add 2-3 cups of  vegetable oil and heat the  oil { FOR MAKING THE  PURI THE OIL SHOULD BE VERY HOT , 

TO TEST THIS  ( WHETHER THE OIL IS HOT  ENOUGH ) drop a small piece of dough into the oil if the dough sizzles and comes up to the surface immediately, the oil is   hot  enough ( ready ) to make the  puri } . 

Now drop the 'Spreaded " dough ( step 1) ,

when the dough comes to the surface,  pat its  surface  with a thava  as in the picture (  this helps the puri to puff up evenly ) ,

turn it to the other side , fry until the 'puri " gets golden  brown in color . 

Place it immediately on a paper towel ( to absorb the  extra oil from the puri  )  .

Step 2:-  Puri  / Unleavened  Indian  Wheat Bread / Poori is ready .....Enjoy with   your favorite curries / masalas  , http://jesacos5.blogspot.com/2015/07/potato-urulaikizhangu-thoran.html,  http://jesacos5.blogspot.com/2015/04/white-chickpeacurry-vella-kadala-curry.html, http://jesacos5.blogspot.com/2013/11/egg-molee-kottayam-style.html, http://jesacos5.blogspot.com/2014/09/chicken-stew.html, http://jesacos5.blogspot.com/2014/08/nadan-kozhi-curry-kottayam-style.html,...........JA-Mathew  :) -