Kakka Erachi Ularthiyathu / Clams Roast With Coconut

Today I am sharing my mom's recipe of kakka erachi ularthiyathu with grated coconut/Kerala clams stir fry.This is something really really delicious.She is really an expert in nadan cooking. This is Kumarakom special "Kakka Erachi Ularthiyathu".

Here goes the recipe....just try it out..

Clams Roast/ Kakka Erachi  Ularthiyathu/

Ingredients:

• Kakka Erachi / Clams-1/2kg
• Grated coconut-1/4cup
• Dry red chilly-7-9
• Garlic-6-7cloves
• Turmeric powder-a couple pf pinches
• Coriander powder-2tsp
• Black peppercorns (crushed)-2tbs
• Curry leaves-2sprigs
• Salt to taste
• Coconut Oil-2tbsp
• Water-as required
  
  
  
  
  

Method:

• Wash and rinse clams thoroughly three to four times so that there will not be traces of dirt and sand.Finally squeeze the clams to remove water.
• In a heavy bottomed pan, boil 5-7 cups of water and add clams to it.Let it boil on a medium flame for 15-20 minutes. 
• Drain and rinse the boiled clams in cold water and drain it well.Keep aside.
• Coarsely grind dry red chillies, garlic and grated coconut in a mixie or food processor.
• Heat oil in a pan and add coriander powder, turmeric powder and curry leaves.Add the cooked kakka erachi/ clam meat to this
• Add coarsely grind coconut mix to this.Add salt and combine well.
• Add crushed pepper to this.Mix well and cook covered on a low heat for 5minutes.
• After 5 minutes open the lid and stir fry for 15-20 minutes on a low flame.
• Add 1 tsp crushed pepper again and add some more curry leaves to it.

Drizzle oil on top of this and saute till it turns dry and brown.

 NOTES:

• Do not squeeze out the inner part of the clam meat.
• Add coconut oil as needed and saute in between to make the mix dry.
• Do not use ginger and garam masala for this recipe.

Serve warm along with Rice,Chapathi,Palappam &Enjoy. ....
Happy Cooking!!!
LOTUS

Fried Brinjal /Vazhuthanaga/Baingan In Yoghurt

Today I am glad to share another recipe with all my friends.It has been 3 months since I update my blog.Many blogger friends have been asking why I am not updating my blog.I have been very busy with my vacation in Kerala.

I have learned so many new recipes during these days in Kerala. I tried this dish for the first time.There are a couple of versions of Dahi Baingan one of which is this particular  recipe that I noted in my recipe files.A creamy style sabji that makes for a lovely side dish with roti's(chapathi).It goes well with steamed rice too. I am sure you all will love this dish with a new flavor.

I have made this dish for this month's Potluck Party-Cyber Style hosted by jagruti.

Here is the recipe....

Ingredients:

1. Brinjal-5,medium size
2. Turmeric powder-a couple of pinches
3. Cumin seeds-1/2tsp
4. Onion-2, finely chopped
5. Green chilly-3, finely chopped
6. Chilly powder-2tsp
7. Tomato-2, finely chopped
8. Yoghurt-250ml
9. Coriander leaves-1/4cup, chopped 
10. Salt to taste  
11. Cooking oil-as required

Method:

• Wash brinjal and cut them into medium size cubes.
• Marinate these pieces in turmeric powder and salt.
• Keep aside for atleast 15 minutes.
• Heat oil in a pan and shallow fry the marinated brinjal.
• Keep aside.
• Heat oil in a pan.Splutter cumin seeds.
• Add chopped onion and saute for 4-5 minutes.Saute till it turns light golden brown colour.Add green chillies into this and saute again for few minutes.
• Add tomato pieces into this and saute well.Add salt,saute again.
• Now add chilly powder and turmeric powder into this and saute till the oil separates from it.
• Now add the fried brinjal pieces into this and mix it well.
• Transfer this into a bowl and add yoghurt.Mix it well.
• Garnish with chopped coriander leaves.

Serve hot with rice or chapathi &Enjoy.....

Happy Cooking!!!
LOTUS

 

Sending this recipe to jagruti's Potluck Party-Cyber Style

Banana Payasam / Ethapazham/Nenthra Pazham Pradhaman

 
Bananas are among the most widely consumed foods in the world.They are an excellent source of vitamin B6,soluble fiber andcontain moderate amounts of vitaminC,manganese and potassium.There are many varieties found in India,the most famous one in Kerala being the Ethapazham/Nendra pazham.

Any special event or celebration is an excuse to make payasam and there is nothing like Mom's bowl of steaming payasam for our birthdays.Today I am sharing a  delicious recipe of Kerala banana/ethappazham Payasam.  
 
Ingredients:

• Ripe bananas(ethapazham)-2,big
• Jaggery/sharkkara syrup-1 cup
• Coconut milk thin-1.5cups
• Coconut milk thin-1cup
• Ghee-2tbsp
• Cashew nuts-a handful
• Raisins-a handful
• Dry ginger powder-1tsp
• Cumin seeds roasted-1/4tsp(optional)
• Coconut pieces roasted in ghee-2tbsp 
• Cardamom powder-1/2tsp

Method:

• Place the bananas in a steamer and steam it until the bananas are well cooked.
• Remove the outer skin.Split it into two and de-seed them.Mash the bananas to a paste using a ladle or grind.
• Melt jaggery with 1/4cup water and remove the impurities by straining.Keep aside.
• In a heavy bottomed pan add mashed banana paste.Add jaggery syrup into this and cook them on a medium flame by stirring continuously.
• When they form thick,add ghee to it.Mix well.
• Add thin coconut milk.Boil till the mix is slightly thick.Stir and cook for few minutes.
• Now add thick coconut milk(first extract) along with cardamom powder and mix well.Do not allow it to boil.Switch of the heat.
• Sprinkle dry ginger and roasted cumin seeds powder. 
• Heat ghee in a pan,fry cashews,raisins and coconut pieces and pour this over the payasam and mix well.Let it rest for a couple of hours.The payasam turns thicker during this time.
• Yummy Banana payasam is ready.

 
NOTES:

• Use good ripe banana/ethapazham.If you don't get it,buy raw plantains and keep it in a container in which you keep rice.The plantains will turn very ripe within 2-3 days.
• After adding the jaggery syurp,check the level of sweetness  and add,if required.
• Ready made coconut milk or coconut powder mixed with water can also be use in this preparation.
  

Serve hot or chilled & Enjoy!!!

Happy Cooking!!!