Sunday, 30 June 2013

Mango Pulissery is a delicious cuisine widely enjoyed in kerala. It is a must 
in their Onam Festival meals and in all domestic function lunch.The main component for this recipe is mango fruit and curd.

Cooking Time: 10-15 minutes
Serving :2


1 medium size ,Mango fruit
1/2 teaspoon, turmeric powder
1/4 teaspoon, chilli powder
1 teaspoon, sugar
2 cups,curd
Curry leaves
Salt to taste

For Grinding

1 cup,grated coconut
2 green chillies
2 pads,garlic
1/2 teaspoon jeera
2,3 pieces of curry leaves

To Temper

1/2 teaspoon, cumin seeds
1/4 teaspoon,fenugreek seeds,
2 dry chillies,
curry leaves
2 teaspoon coconut oil


Cut the mango fruit into small pieces and make them cooked in a kadai along with turmeric powder,chilli powder,curry leaves and salt,adding little water to it.

Now grind all the items shown above coarsely.

Add the grinded coconut to the curd and stir it to mix well.

Then take out the cooked mango, smash it and add to the coconut-curd mixture.

Nowheat pan and add coconut oil, cumin seeds,fenugreek,dry chillies,curry leaves and allow it splutter.

Now add the pulisery already made with mango,curd into the kadai in simmer.
you will see bubbles and frothing coming out in the pulisery.Now turn off the flame.

Add sugar and serve Mango Pulisery along with rice.

Posted on Sunday, June 30, 2013 by Subha Subramanian

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Cooking Time: 10-15 minutes
Preparation Time: 20-30 minutes
Serving :2


200g grated paneer
2 large onions, chopped
2 small tomatoes, chopped
small cube ginger chopped,
2 garlic chopped
1 tablespoon jeera
2 tablespoon chilli flakes
1 tablespoon turmeric powder
1/2 tablespoon garam masala
1/4 to taste salt,to taste
Corainder Leaves,to garnish


Heat oil in pan and saute the fennel seeds, onions,ginger and garlic along with little salt.

Now add and saute tomatoes,chilli flakes,turmeric powder,garam masala till 2 minutes.after that add grated paneer and saute for 2 mins

Now add 100ml water and close the lid for 3 minutes.Finally add garnish with corainder leaves.

Now Paneer Burji is ready.Serve hot with dosa and rotis.

Posted on Sunday, June 30, 2013 by Subha Subramanian

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Saturday, 29 June 2013

Posted on Saturday, June 29, 2013 by Subha Subramanian

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