Nadan Koova Payasam (Arrow Root Payasam) Recipe

                              

Ingredients :-

Koova flour (Arrow root Flour) : -250 gm

Freshly grated coconut :-  1

Jaggery ( Sharkara) :-  ½ kg

Cardamom ,Cumin (jeerakam) and Chukku (dry ginger)  Powder :- 1tsp (Totally 1tsp)

Ghee :-1tsp

Water :- 2ltr

Method   for   making   Koova payasam :-

                       Dissolve the arrowroot powder (koova podi) in hot water in a pot and put aside .Then heat water in a pan and add Jaggery ( Sharkara) and keep boiling with continuous stirring .Then add the arrowroot solution in to the jaggery solution with continuous stirring and keep under fire for 10 minutes and add grated coconut , powders and ghee and combine well .Remove from the fire and transfer into a  serving plate 

  

                                                                               

                                                                       

Serve   the   sweet Nadan Koova  Payasam  with  pappadam 

Nadan Meen Curry (Fish Curry) Recipe

         

                           

                             

Ingredients :-

Ayala :-  ½  kg

Turmeric powder : - 3/4 tsp

Chilli powder :- 3tsp

Coriander Powder:- 1 tsp

Perinjeerakam :- ¼ tsp
Salt :-  as required

Fresh grated coconut  :–1/2 cup

Small Onion :- 100gm (sliced vertically for the curry and roundly for sauting(only 4 nos))

Green Chilli :- 4 Nos

Ginger :- small pieces

Garlic:- 4

Curry Leaves :- 2tsp

Coconut oil :-  as required

Gampooge (Kodampuli) :- 4

Method  of  preparation :-

                                 Cut the fresh ayala into pieces and put aside .Keep a small pan under fire (medium fire) and then add all the powders (turmeric,chilli,coriander) and just heat it .Then mix the grated coconut with the heated powders and salt and  grind well .Mix the coconut paste , curry leaves, green chilli ,small onion ,ginger and garlic with the fish pieces and put aside for 10 minutes.Then cook it by adding enough water .(around 10 minutes).Then heat oil in another pan and add sliced small onion and curry leaves and fry till it turns into brown colour and  pour it over the curry 

                          

    Now you can serve the hot Nadan Meen Curry (Fish curry)with Nadan Rice

Nadan Spicy Kozhimutta –Urulakizhagu Masala curry Recipe (Egg and Potato Masala Curry)

                              

                                                                          

Ingredients  :-

Egg :- 4

Potato :- 4

Onion :- 2 (peeled and sliced)

Green Chillies :- 6  (sliced)

Garlic:- 3 (sliced)

 Ginger : - a small piece (sliced)

 Curry Leaves :- 2 tsp

Red chilly powder :- 2 tsp

Turmeric powder :- ½ tsp

Garam masala:-2 tsp

Coconut oil :- as  required

Salt :-  to taste

Method  of  preparation :-

                      Hard boil the eggs , shell and slice into two halves .Cut potato into medium sized pieces and cook it by adding enough water  and put aside .Heat oil in another pan and add garlic and ginger
Then add sliced onion , green chilli , curry leaves and fry it till it turns light brown colour.Then add red chilli powder ,turmeric powder ,garam masala and salt .Mix well the masala and fry it Immediately add the potato into the masala and combine well  . Finally add the egg pieces into the pan and gently mix with the masala curry .Remove the pan from fire  and transfer it into a serving pot

   

                  Serve   the   hot  Spicy  Egg Potato masala with Rice or Chapati