CABBAGE AND CARROT THORAN

Cabbage and Carrot Thoran Recipe is a simple Kerala cuisine preparation commonly done in all houses and served as an accompaniment for rice.

Ingredients

0.6kg     Carrot

1kg        Cabbage

0.5kg     Coconut

0.05kg   Turmeric

0.02kg   Green chilli

0.01kg   Mustard seeds

0.01kg   Red chilli

0.01kg   Curry leaves

0.1lt       Coconut oil

0.3kg     Shallots

0.01kg   Salt

Method:-

Blanch the chopped carrots.

Crackle the mustard seeds in coconut oil and then add whole red chillies, curry leaves, shallots and chopped green chillies.

Add the cabbage, turmeric powder and salt.

While cabbage is almost done, add the carrots and finish with grated coconut.

 

DAL AMTI

DAL AMTI is a traditional Maharashtrian spicy dal .
It is tangy, spicy and sour !!! And is a anyday delicacy for the Maharashtrians !!!!

DAL (AMTI)

PORTION: 50

Sl.no.	Ingredients	Qty	Units
1	MOONG DAL	1.5	kg
2	TOMATOES	500	gm
3	MUSTARD SEEDS	25	gm
4	TURMERIC POWDER	5	gm
5	HING	5	gm
6	GREEN CHILLI	60	gm
7	JEERA	50	gm
8	CORIANDER LEAVES	10	gm
9	WATER	4	lt
10	OIL	250	ml
11	SALT	50	gm

➢ 

Method:

➢ . Wash the dal and cook till soft. Take handi and heat oil add mustard seed

➢ when they crackle add slit green chillies, curry leaves and chopped tomatoes

➢ . When the tomatoes are tender add turmeric powder and

➢ Add cooked dal, bring to boil, add salt and hing water.

➢ Check the seasonings. Serve hot with rice.

Garnish: chopped coriander leaves

Akuri

 AKURI is a spicy scrambled egg dish eaten by the Parsi community of India .

It is very much similar to egg bhurji !

It is traditionally eaten with Pav or double roti !!

Dish Name		AKURI
Recipe Category		PARSI
Qty	Unit	Description
0.1	KG	Eggs
0.06	KG	Chopped onions
0.001	KG	Salt
0.002	KG	Red chilli powder
0.1	KG	Chopped tomatoes
0.01	KG	Chopped green chillies
0.03	LT	Oil
0.001	KG	Turmeric

Method:-

Fry the onions till brown and add tomatoes/raw mango, green chillies, salt, turmeric powder, red chilli powder, and cook for five minutes.

Add the eggs, stirring them well to blend with the ingredients.

Decorate the dish with chopped coriander and serve hot with bread/toast or rotis.

PATRANI MACHI

Patra ni machhi is a dish in the Parsi cuisine, which is made from steamed fish topped with chutney and wrapped in a banana leaf.
No, don't wait to go to a parsi wedding to try this dish . Use this recipe and prepare this delicacy at home!!!

Dish Name		PATRANI MACHI
Recipe Category		PARSI
Qty	Unit	Description
1	KG	Pieces of pomfret, sliced darne
0.1	LT	Oil
0.1	KG	Banana leaves
		coconut chutney made by grinding
0.2	KG	Coconut, grated
0.01	KG	Green chillies, seeded
0.03	KG	Chopped corriander leaves
0.02	KG	Chopped mint leaves
0.03	KG	Ginger
0.03	KG	Garlic
0.005	KG	Turmeric powder
0.005	KG	Cumin powder
0.03	LT	Lime juice
0.001	KG	Sugar
0.01	KG	Salt

 

Method:-

Add oil to the chutney.

Soften the banana leaves by holding them over a low flame.

Cut the banana leaves into 12 large pieces, removing the central stem.

Spread the chutney on both the sides of the fish pieces.

Wrap each piece of the fish in the banana leaf like a parcel.

Tie each parcel with a thread. Steam the parcels for 20 minutes and serve them as it is.