Karkidaka Kangi recipe

Submitted by binoy on Sat, 07/17/2010 - 11:42

Karkidaka Kanji is a type of food with rice as a key ingredient. This is normally taken during the malayalam month of  karkidakam. It is considered as the healthy food for the month of karkidakam as the human body is expected to have weak resistance during this month. Karkidaka Kanji is one among the best ways to overcome this weakness. 

The recipe for Karakidaka Kanji is mentioned below as obtained from various sources including my grant parents.

Preparation: 

There are many ways to make the karkidaka kanji. One popular method is as follows:

  1. Take 5 gms of each of these items and add 1 liter water + 250ml cow milk (coconut milk also can be used in place of cow milk)+ 80 gm rice. Boil and prepare kanji.
  2. Take a little amount of Jeerakam + chuvanna ulli, and fry in cow ghee(* Patients who suffer from high Cholesterol levels, may use coconut oil in place of cow ghee), and mix it with the prepared kanji.
  3. Consume the prepared Kanji in lukewarm stage. 

Aloo Palak

Submitted by binoy on Sat, 07/10/2010 - 10:43

Aloo palak is a vegetarian dish with is rich in iron as well as carbohydrates. The below recipe is for making aloo palak for 6 servings and the cooking time is approximately 45 minutes

Preparation: 
  1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
  2. Cut the potatoes into big pieces.
  3. Heat ghee and fry potatoes till light brown.
  4. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.
  5. Add the ginger, onions and fry till very tender.
  6. Add the tomato and further fry for two minutes.
  7. Add all the dry masalas and fry till ghee separates.
  8. Add spinach and potatoes.

Curd Rice aka yogurt rice or Thairu sadam

Submitted by binoy on Thu, 07/08/2010 - 23:45

Curd rice is a south Indian delicacy. It is prepared by mixing the cooked rice with curd and seasoning it with chillies, curry leaves, ginger, mustard seeds and different Dals... 

Preparation: 
  1. Slightly mash the cooked rice with hand or a spoon. 
  2. Mix the rice, yogurt and salt. If you like, 1-2 teaspoons of milk can be added 
  3. Saute the chopped green chilly in a pan till it becomes soft and add it to the rice mixture. 
  4. Heat the butter (ghee) in a sauce pan. Add the mustard seeds and saute till it crack. 
  5. Add channa dal, red chilly, curry leaves and ginger. Stir it for a few seconds. 
  6. Mix it with rice prepared in the first step. 

Mathi fish fry

Submitted by binoy on Wed, 07/07/2010 - 22:22

Sardines or Mathi / Chala is very good for those who are suffering from Cholesterol. This fish is rich with omega 3 fatty acids.

This preparation is very simple and easy to make one

Preparation: 
  1. Mix the items 2-6 in a bowl.
  2. Grind the Small onions into a paste in the mixture
  3. Add mixtures from 1st and 2nd steps and mix it in the mixer with added water
  4. Use this paste to coat the fish. After this, keep the fish in the fridge for a while
  5. Heat a pan and pour the oil. Keep the flame low
  6. Once the oil is spread across the pan place the fish into the pan. Turn the fish to the other side after a minute
  7. After 2 - 5 minutes of cooking spread the big onion on top of the fish and keep the pan closed. Keep the same for about 5 minutes.
  8. Check in between to ensure that the fish does not stick on the pan

Fish & Coconut (fish pattichathu)

Submitted by binoy on Sat, 06/26/2010 - 20:29

This is that yellow color fish curry with coconut gravy. It is one of the delicacies especially from central Kerala

Preparation: 
  1. Crush separately the dry chillies,  ginger, onions, green chillies and coconut.
  2. Mix the crushed items together with fish, garlic, curry leaves, salt tamarind and oil. Add water upto the level of the mixture in the pan
  3. Cook on a moderate fire, till the water evaporates.
  4. Tilting the pan occasionally will ensure that the curry does not stick to the bottom of the pan