chemmen fry

Jumbo shrimps(Chemmeen) - 1 lb
Chilly powder - 2 tbsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Pepper powder - 1/2 tsp
Lime juice - 1 tbsp
Salt - 1/2 tsp
Oil - enough to shallow fry
Water - if needed to make paste
Curry Leaves - A few

1)Mix together all the powders along with the lime juice and a little water.

2)Marinate the shrimps with the above for 30 mins.

3)Heat oil in a pan or a kadai.

4)Add curry leaves and immediately, add the marinated shrimps.

5)Fry, till done or crispy.

:- Serve with steamed rice.

Duck fry

Ingrediants

1) duck 1/2 kg

For grinding masala
1) 4 small red onion
2) 10 pieces garlic
3) 1 medium size ginger
4) 2 green chilli
5) fried coriander seed
6) turmeric powder
7) chilli powder
8) pepper
9) vinegar
10) salt
11) water

Garam masala make it powder
clove, cinnamon, fennel seed , elachi(cardomom)

12) 2 medium size onion, mint leaves coriander leaves

method

cut the chicken or duck into small pieces
and add the grinded masala 1 to 11 and keep it for 1/2 hour
then take a lil water and make it boil when it gets boiling add the chicken and close with lid and cook till the gravy gets dry

In a frying pan take a lil oil and fry the onion and add garam masala powder and fry till it gets golden brown andkeep it aside.
in the same pan take a lil oil and fry the cooked chicken till it gets dry and add the fried onion and mix well
at last add a lil lemon juice and garnish with chopped coriander and mintl leaves

Cold Coffe Shake

Ingredients
Nescafe or Bru - 1 tsp
Cold milk - 1 cup
Sugar - 2 tsp
Vanilla Icecream - 1 scoop
Whipped cream(optional)
Ice - As reqd

Preparation Method
1)In mixer, add milk, sugar and coffee and whip for about 2 mins, till the sugar is completely mixed.

2)Add the Vanilla icecream and whip for around 10 seconds more.

3)Pour into a tall glass, top with ice and whipped cream.

Grilled Eggplant Panini

Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard!

Servings: 4 sandwiches
Total Time: 35 minutes
Ease of Preparation: Easy
Health: Low Calorie, High Fiber, High Calcium, Diabetes Appropriate


Ingredients:

2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil , divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion


Steps:

1: Preheat grill to medium-high.

2: Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.

3: Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.

4: To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.


Nutrition: (Per serving)

Calories - 337
Carbohydrates - 36
Fat - 16
Saturated Fat - 6
Monounsaturated Fat - 6
Protein - 12
Cholesterol - 22
Dietary Fiber - 7
Potassium - 353
Sodium - 659
Nutrition Bonus - Folate (28 daily value), Calcium (25 dv), Selenium (23 dv), Iron (15 dv).

Chocolate Cheese cake

 

INGREDIENTS
2 cups graham cracker crumbs
2 tablespoons white sugar
1/3 cup melted butter
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1/2 cup sour cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 cup sour cream (optional)
DIRECTIONS
Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
Melt chocolate chips in top of a double boiler over hot water. Set aside.
Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn ovenn off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or ovenrnight. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

Chilli porota

Ingredients:

Kerala Porota-3- cut into small pieces
Egg-1
Ginger+Garlic-25g-chopped
Onion-1 large-chopped
Shimla Mirch/Capsicum-1-chopped
Spring onion-6 stalks-chopped
Chilli powder-1/2 tsp
Turmeric powder-1/4tsp
Green chillies-3 chopped
Tomato Sauce-3 tbsp
Soya sauce-2 tsp
Red chilli sauce-2tsp
Oil-2 tbsp
Coriander leaves-a few sprigs
Salt-as required

Method

Heat oil in a wok.Saute onion,green chillies,ginger,garlic,capsicum&spring onion till they become transluscent.Now add chilli powder,turmeric powder.Saute for a minute.Add the sauces one by one.Mix well.Add the Porotta pieces.Mix together and cook for 2 or 3 minutes.Break egg into it.Mix well. Cook till the egg dries up.Finally garnish with coriander leaves and enjoy!!

Bread Pizza

Ingredients

6 Slices of normal white bread
6 Tomatoes finely chopped
Tomato sauce
Salt & Pepper
Garlic finely chopped
Capsicum and Onions cut into long pieces for garnishing
Grated cheese for garnishing
Butter
Oil
Method

Put butter on the bread and keep aside.
Then take oil in a pan and cook the garlic.
After this add the tomatoes , tomato sauce, salt and pepper to it.
Let it become like a puree, then spread it on the buttered slices of bread.
Garnish with capsicums, onions and cheese.
Cook them in the oven for 10 minutes at 250 centigrates

Sharjah Shake

Ingredients:-Bananas -2
Chilled Milk - 1 cup (Keep milk in freezer until chilled)
Boost or Any Chocolate Flavoured Drink Mix -1/2 tsp
Sugar - 2 tbsp
Cardamom crushed - 1
Water -1/2 cup.Method:-Add Bananas,Sugar,Water,Cardamom and boost to a mixer and blend well .Now add chilled milk and blend for just 2 seconds .Sprinke 1/4 tsp of sugar to the mixture and mix it lightly using spoon.The occasional crunch of chilled milk and sugar makes it more interesting.Serve immediately.

Vegetable cutlet

Ingrediants:
Green Chillies 1 Tablespoon chopped
Ginger 1 Large Piece chopped
Onion 2 Piece chopped
Curry Leaves 2 Strip chopped
Corriander Leaves 4 Strip chopped
Beetroot 1/2 Cup grated
Carrot 1/2 Cup grated
Potato 2 Cup mashed
Bread Crumbs 2 Cup enough to coat the Cutlets
Oil 3 Cup or more for seasoning and frying Cutlets
Salt 1 Tablespoon according to your taste
Aniseed (perumjeera) 11/2 Tablespoon crushed
Chilly Powder 1 Teaspoon
Cinnamon 1/2 Teaspoon powder
Cloves 1/2 Teaspoon powder
Turmeric Powder 1 Teaspoon
Egg 3 Nos. beat the eggs

Preparation Method:
Heat a small amount of oil in a pan and saute curry leaves, green chillies, ginger, and onion. When they turn golden brown add crushed aniseed, chilly powder, cinnamon powder, cloves powder, turmeric powder and saute for 3 minutes. Then add beetroot, carrot and salt and cook for 5 minutes and finally add potatoes and coriander leaves and mix well.

When the mixture is cool make an oval or round shape and keep it aside. Heat enough oil for cutlets to simmer and dip each cutlet in the egg and in the breadcrumbs and into the oil. When both sides are golden brown remove from the oil.

Inji Curry

Ingredients:-

Ginger grated - 2 cups
Small coconut pieces - 1/2 cup
Tamarind ball - gooseberry sized
salt - to taste
Oil - as needed

For grinding:-

Grated coconut - 3/4 cup
Turmeric powder - 1/2 tsp
Red Chilly Powder - 1 tsp
Coriander powder -1 and 1/2 tsp
Cumin Powder - 1/2 tsp
Fenugreek powder - 1/4 tsp

For spluttering:-

Mustard Seeds - 1 tsp
Curry leaves - a few
Red chillies - 4
shallots sliced -2

Method:-

Soak the grated ginger in water for 1/2 an hr.Drain,squeeze and remove all the water from the ginger.Deep fry the grated ginger and keep aside.If you think the ginger pieces are too big,grind it to a coarse powder after frying .In the same oil deep fry the coconut pieces.Be careful not to burn it.Strain it into a tissue paper.Soak the tamarind in 1 cup warm water for sometime.Squeeze it ,take the extract and reserve.

Heat 1/2 tsp of oil in a pan and brown the coconut as we do for ‘Theeyal‘.When it is almost brown,add in all the powders,mix well till it gives out an aroma .This should be done in medium heat,otherwise it can burn the masalas.Allow it to cool.Grind this to a smooth silky paste,adding tamarind extract.

Heat 2 tsp of oil in a pan and pop the mustard seeds.Add curry leaves,red chillies and shallots and fry till brown.Add the ground coconu paste ,and allow it to boil.Now throw in
fried ginger and coconut pieces and cook until it becomes thick.It will stay for atleast 1 month,if properly stored in a refrigerator.This goes very well with rice.

Roasted Vegetable Enchiladas

Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.

Servings: 6 servings, 2 enchiladas each
Total Time: 1 1/2 hours
Ease of Preparation: Easy
Health: Low Calorie, High Fiber, Low Sat Fat, Low Cholesterol, High Potassium, Heart Healthy, Healthy Weight


Ingredients:

1 each poblano pepper or green bell pepper
2 teaspoons extra-virgin olive oil
1 cup chopped yellow onion
3 cloves garlic , minced
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground chipotle pepper (optional)
8 ounces tomatoes , roughly chopped, plus diced tomato for garnish
1 cup vegetable broth (see Note)
1/2 cup packed fresh cilantro , coarsely chopped, plus more leaves for garnish


Steps:

1: Preheat oven to 425°F.

2: To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.

3: Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.

4: Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)

5: To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375°.

6: To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.

7: Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.


Nutrition: (Per serving)

Calories - 269
Carbohydrates - 45
Fat - 8
Saturated Fat - 1
Monounsaturated Fat - 4
Protein - 9
Cholesterol - 0
Dietary Fiber - 9
Potassium - 726
Sodium - 753
Nutrition Bonus - Vitamin C (120 daily value), Selenium (25 dv), Potassium (21 dv), Vitamin A (20 dv), Magnesium (19 dv), Folate (16 dv).

Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days.

Allergy note: Check labels of vegetable broth, spices and beans: some brands may contain unexpected allergens or gluten, which people with celiac disease can’t tolerate.

Traditional Chicken Roast

1. Cut Chicken piece - 1kg.,2. Button onions-100gm, Chilly powder- 2 tablespoon, Turmeric powder- 2 teaspoon, Shab jeera- 2 teaspoon, Cinnamon- 4-5, Black pepper- 1 table spoon, Cloves- 4-5, 3. Salt -to taste, Vinegar- 2 table spoon,Coconut oil- 1 cup.


To prepare
1. Half of the button onions and the rest of the ingredients of set 2 are ground well.
2. The ground paste is mixed with the chicken pieces, adding the remaining button onions and cooked with salt, vinegar and water.
3. When it is cooked the soup is strained and kept aside.
4. Coconut oil is heated in a frying pan and the chicken piece and button onions are deep fried and kept aside.
5. The fried chicken pieces are then cooked with the stock kept aside till the gravy thickens. The dish now ready is taken off the burner and can be served

Lemon rice

Ingredients
Rice 1 cup
Water 2 cups
Oil 1 teaspoon
Coconut 2 tablespoons, grated
Lemon juice 2 tablespoons
Salt To taste
Seasoning
Green chilly 2 nos
Mustard seeds ¼ teaspoon
Curry leaves 5
Turmeric powder ¼ teaspoon
Peanuts 25 gms
Channa dal 2 tablespoons
Oil 1 teaspoon

Method
In a bowl take oil along with the seasoning and cook high for 3 minutes covered with a napkin or paper towel to prevent splattering.
Cook the rice with 2 cups water on high for 16 minutes.
Add the seasoning, coconut and salt with the rice and mix well.
Stir the lemon juice with it and allow it to stand for 5 minutes.
Serve while hot with plain coconut chutney or yogurt.

Chicken 65

Ingredients

Boneless chicken - 1 - 1 1/2 lbs
(cut into bite sized pieces)
Chilly powder - 2 tsp or as reqd
Lime juice - 3 tbsp
Curd - 2 tbsp
Ginger-garlic paste - 2 tsp
Salt - As reqd
Food coloring - A little
Oil for deep frying

For garnishing:-
Curry leaves
Green chillies(finely chopped)
Red onions(slit lengthwise)
Lime slices

Preparation Method

1)Mix together all the ingredients (except oil) and marinate for 3 - 4 hours.

2)Heat oil in a pan.

3)Deep fry the marinated chicken pieces, till golden brown.

4)Pat dry with paper towels to remove excess oil.

5)Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.

:- An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.

Pazham Pory

Ingredients

Riped banana-2
Myda -1cup
Sugar 2tbs
turmeric powder-1/2tbs
Salt-a pinch
Water-1cup
oil-4tbs

Preparation
Mix the myda with water.Form a fine paste. Add turmeric powder,sugar and salt. Mix it well and keep aside for 15mts. If u want , u cann add some soda podwder also.
Heat the pan. Add some oil to the pan . Slice banana in to long thin pieces. Dip the pieces into the paste and put it in to the boiled oil in the pan.Fry both sides.It can be served with hot

Mulaku curry

ingredients
1. ten dry chillies
2. coconut oil-2 tsp
3. small onion-1/4 cup
4. 1 small (gooseberry size) tamarind diluted in half cup water.
5. salt to taste
method
Fry dry chillies in coconut oil. Then grind chillies, small onion and salt in a mixer. Add
tamarind water and coconut oil to this

Parotta

Ingredients
1. ½ kg refined flour
2. 1 egg
3. 1 tsp sugar
4. 1 dsp curd (not too sour)
5. Milk as required
6. Salt to taste
7. Vegetable fat or ghee

Method
1. Mix together ingredients 1 to 6 and make a loose dough. Pound and knead the dough for several minutes till it becomes soft and smooth. Cover with a wet cloth and leave the dough aside for 4 hours.
2. Knead again before making the parotta. Break a portion of the dough and shape it into a limesized ball. Roll it out, round and thin, on a floured stone or board. After rolling, spread warm ghee or fat on it. Now pleat lengthwise from one end to the other and twist into a round.
3. Flatten it again with the palm and fingers of your hand or roll it softly without applying pressure. Then cook on a hot, greased iron pan till both sides are well done.
4. Pile three or four parottas together and compress between your palms. This will separate the layers.

Note:
You can use water instead of milk, but the latter makes softer parottas.

UPUUMA (Rava)

Ingredients:


2 cups semolina (sooji, rava)
1 carrot (gajar)
1/4 cup french beans (flas beans)
1 small cauliflower (phool gobi)
1 capsicum (shimla mirch)
1 onion (pyaj)
1 inch ginger (adrak)
4 green chillies
1 lemon
6 tblsp oil (tel)
1/2 tsp mustard seeds (raai)
4 red chillies whole
2 tsp black gram split (urad dal)
10-12 curry leaves (kari patta)
1/4 cup green peas (matar) (shelled)
1/4 tsp asafoetida
salt (namak) to taste

How to make vegetable rava uppuma:
· Roast the rava in a dry kadai without the color changing, remove and cool.
· Wash, peel and cut the vegetables to small dices of equal size.
· Peel and chop onion and ginger fine. Wash and slit the green chillies and squeeze the lemon, strain and keep juice.
· Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain and reserve.
· Heat oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add the green chillies and stir.
· Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas and saut for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt to taste.
· Pour 4 cups water and bring to boil.
· When the water starts boiling, add the rava in a flow, stirring continuously to prevent lumps from forming.
· Cook for a few more minutes stirring all the while.
· Remove, drizzle lemon juice and serve hot

Ully Thoran

Ingredients:
Shallots or small onions OR Big Onions cut lengthwise-1cup.
Grated coconut-1/2 cup.
Ginger-grated-1/2 tsp.
Slightly ripe green chillies,cut into rings-1 tbsp.
Turmeric powder-1/4 tsp.
Curry leaves- a few.
Coconut oil-2 tbsps.
Mustard seeds-to tamper.
Salt- to taste.

Method:
1. Combine the onions,coconut shavings,ginger,turmeric,curry leaves and salt and mix them gently using fingers.
2.Heat coconut oil in a wok,splutter the mustards and add the above mixture.
3.Close the wok with an appropriate lid,not to allow the steam to escape,and simmer cook.
4.Sprinkle water if necessary and turn it occasionally to avoid burning.Press thoran lightly flat to the bottom to facilitate cooking with minimum water.(Thatti Pothi Vaikal).
5.Remove from fire when the onions are cooked.(evaporate the excess water if present,keeping the pan open,in a medium flame).
6.Serve hot as a sidedish to boiled plain rice.

Tender Coconut Pudding

Ingredients
Tender cocount pulp - 2 cups
Condensed Milk - 1 tin
Fresh milk - 1 cup
Gelatin - 2 tsp
Dates(chopped) for garnishing
Cashewnuts(chopped) for garnishing


Preparation Method
1)Blend all the ingredients with gelatin dissoved in 1/2 cup of hot water.

2)Pour in serve cups and refrigerate.

3)Garnish with chopped dates and cashew nuts.

:- Serve and enjoy..!

Daal Curry

Ingredients:
• 1 cup moong dal
• ½ onion chopped into small pieces
• 1 ripe tomato cut into small pieces
• 2 pods of garlic cut into small pieces
• 1tsp ginger
• 4 green chilies
• 4 curry leaves
• 1tsp cumin
• ½ tsp turmeric
• 1tsp mustard
• 1tsp salt
Method:
Soak the moong dal overnight. Cook the moong dal with turmeric in a vessel or in a pressure cooker. For 1 cup moong dal, add two glasses of water. I cooked the moong dal in a pressure cooker. Wait for three whistles to come up in the cooker and release the weight and mash them lightly with a spoon.
In a pan, add 2 tsp of oil, mustard, cumin, curry leaves, green chilies, garlic and ginger and sauté them for a minute. Add onions and sauté them until it turns brown. Add the tomato pieces, sauté them until they become soft. Now add the cooked moong dal, salt and ¼ cup of water. Cook them covered for about 10-15 mins.

Sarkkara Ada

Sarkkara Ada

Ingrediants:

Rice flour (Unboiled) - 2 cups

Shred coconut - 1/2

Jaggery (Sarkkara) - 200g

Cardamom (made to powder) - 2 seeds

Ghee - 2 tsp

Salt - to taste

Water - 4 cups

Banana leaf - with out central stip


Procedure:
Roast the rice flour for few minutes.

Mix it with 2 cups of warm water. While mixing add ghee, cardamom powder and salt to taste.

Make little large size balls and keep it aside.

Then make ‘Sarkkarapavu’, by boiling 2 cups of water with Jaggery.
When it turns to semi liquid, filter and removes the solid particles.
Then mix with shred coconut.

The rice balls flatten on the banana leaf with hand and on the top spread coconut mix.

Fold the banana leaf with content and steam cook in an oven.

Serve with warm.

Papaya 'Errissery'

1.Lentils 1 cup, Turmeric powder 1/4 tea spoon, chilly powder 1/2 tea spoon 2. Sliced papaya 2 cups, Salt to taste 3. Scrapped coconut 2 cups, Cumin seeds 1/2 tea spoon, 4. Dried red chilies 2 Nos., Mustard seeds 1 teaspoon, Curry leaves 2 bunches, 5. Coconut oil 1 tablespoon.

How to prepare
The first set of ingredients are pressure cooked. The papaya and salt are added and cooked. Once it is done the ingredients 3 are ground well and added. Coconut oil is heated, the mustard seeds and red chillies are roasted and added to the curry.

Green gram Errissery
1. Green gram 1/2 cup 2. Green chillies 3 Nos 3. Dry chilly seeds 1/4 teaspoon 4. Garlic pods 2 Nos 5. Cumin 1 pinch 6. Button onions 1 No 7. Turmeric powder 1/2 teaspoon 8. Scrapped coconut 1/2 cup 9. Coconut oil 1 tablespoon 10. Ghee 1/2 tablespoon, 11. Mustard seeds 1/2 teaspoon 12. Sliced button onions 1 teaspoon, Curry leaves to taste, Dried red chillies 2 Nos.

How to prepare
The green gram is first roasted and then cooked. When well cooked, green chllies are added followed by ingredients 2 to 7 are ground well and mixed. When the whole mix boils well, it is taken off the fire. Ghee is heated along with coconut oil and the mustard seeds are allowed to split. Now the button onions, curry leaves and dried red chillies are fried in it till golden brown and added to the curry. Your green gram errissery is now ready to serve.

Moru Curry

Ingredients

1 Onion
5-6 Green Chillies
¼ Coconut
½ tea spoon Turmeric Powder
¼ tea spoon Methi (Uluva) Powder
¼ tea spoon Cummin (jeera) Powder
2½ cup Yogurt (Curd)
salt, oil, mustard seeds, and curry leaves.

Preparation
Cut the Onion into small pieces and slice green chillies to long pieces. Grind the coconut well in mixie. Whip the yogurt.
Fry mustard seeds in heated oil, add green chillies, curry leaves and onion. Stir for a while and then add the turmeric powder, methi powder, cummin powder and salt. Now add the coconut and a cup of water. Cover it and cook for some time. When cooked well, switch off the stove, and after a while add the yogurt to it, stir well. (Do not add yogurt when it is very hot.) It's ready to use.

chicken pakoda

Ingrediants Chicken - 1/2 kg (skinless and boneless) Corn flour - 100 gm Custard powder - 100 gm Salt - As reqd Chilly powder - As reqd Clove(Grambu) powder Cardamom(Elakka) powder Oil for frying method 1)Mix together corn flour, custard powder, water, salt, chilly powder, cardamom powder and clove powder to form a semi-liquid batter. 2)Marinate the chicken pieces in the above for 30 mins. 3)Heat oil for deep frying. 4)Fry the marinated chicken for 20 mins.

Suhiyan

Ingredients
Whole green gram(Cherupayar) - 2 cups
Jaggery(Sharkkara) - 1 1/2 cups
Cardamom(Elakka) - 4 nos
Grated coconut - 1/2 cup
Allpurpose flour(Maida) - 1 cup
Salt - As reqd

Preparation Method
1)Cook green gram(whole) in a pressure cooker.

2)Heat up a pan.

3)Add jaggery, grated coconut and cardamom.

4)Cook, until the jaggery melts.

5)Add cooked green gram.

6)Cook, until it gets sticky.

7)Switch off the flame and allow it to cool.

8)Make small balls off the mixture.

9)Mix together maida, water and salt, to get a smooth batter.

10)Dip each ball in this batter.

11)Deep fry in oil, till brown.

chicken stew

ingrediants
Chicken - 1 kg
Small onions(Kunjulli) - 1 handful
Garlic pods(big) - 5 nos
Ginger - 1 small piece
Green chillies - 12 nos
Cloves(Grambu) - 3 nos
Cinnamon(Karugapatta) - 2 nos
Coconut milk - 2 glass
Coconut oil - A little
Salt - As reqd
method
)In a pressure cooker, place all the ingredients except the coconut milk and coconut oil and cook till done.

2)After the chicken has cooked well, add coconut milk. Stir well.

3)Add salt and mix well again.

:- Don`t allow the milk to boil.

3)After the milk has heated well and mixed together, you can put it off the fire.

4)Pour some coconut oil on top.

Avial

INGREDIENTS
drumsticks 225gm 5.6 kg
potatoes 115 gm 2.8 kg
brinjal 115 gm 2.8 kg
elephant yam 115 gm 2.8 kg
plantain 115 gm 2.8 kg
chauli beans 115 gm 2.8 kg
coconut 115 gm (1/2) 2.8 kg (12)
coconut oil 50 ml 1.25 litre
green chillies 5 gm 115 gm
turmeric a pinch 15 gm
cumin a pinch 15 gm
curds or mangoes 115 gm 2.9 kg
curry leaves a spring 1 bunch
salt to taste 100 gm

Method
1. Wash and peel vegetables and cut them in to long pieces . 2. Grind together coconut , chillies and cumin to a fine paste . 3. Beat the curds well. 4. Boiled vegetables in sufficient water with turmeric and salt . 5. Add ground ingredients , beaten curds and curry leaves . Bring to boil . Pour fresh coconut oil and remove from fire . Serve hot

Parippu Vada (Dal Vada) Recipe

Ingredients
Red Gram
(Thuvaraparippu) - 2 cups
Masoor Dal - 1 cup
Curry Leaves - 2 stems
Onions - As reqd
Ginger - As reqd
Green Chillies - As reqd
Asafoetida powder
(Kayam) - As reqd
Red pepper powder- As reqd
Salt - As reqd
Oil for frying
Preparation Method
1)Wash and soak dal separately
for four hours.

2)Then drain the dals in a colandar for 1 hour. There should be hardly any water left on the dal. If the dal is too wet, the vada will break apart.

3)Pat the dal dry with a paper towel.

4)With a food processor, the grinding will be easy. Grind the dals separately and make a paste.

5)In the last portion of your grinding (if you have a food processor), add the onions, ginger and curry leaves
so they get minced further.

6)Mix well the whole mixture.

7)Add asoefetida powder, salt and powdered red pepper for taste.

8)Shape into patties and deep fry till they become golden brown.

Beef Oolarthiyathu

1. 1 kg mutton or chicken
2. ¾ dsp chilli powder
3. 1 dsp coriander powder
4. ½ tsp turmeric powder
5. ¼ tsp pepper corns
6. ½ tsp cumin seeds
7. 1 tsp aniseed
8. 2” cinnamon
9. 3 cloves
10. 2 cardamom pods
11. ½ cup button onions, sliced
12. 8 garlic cloves
13. 2 tsp ginger, sliced long
14. A few curry leaves
15. ½ cup coconut, sliced thin and small, smeared with salt and turmeric and fried.
16. 1 dsp vinegar
17. Salt to taste
18. 1 cup hot water

For the seasoning:
1. ¼ cup refined vegetable oil
2. 1 tsp mustard seeds
3. 2 dsp onion, finely chopped

To serve 10

Method:
1. Wash and clean the meat. Cut into medium-size pieces.
2. Grind into a paste ingredients 2 to 10.
3. Cook the meat, adding the ground paste and ingredients 11 to 18. After the meat is tender and coated with a little gravy, remove from fire.
4. Heat oil. Splutter mustard seeds, and fry the onion. Stir in the meat and fry well until dry.

Curd Rice

Ingredients

Rice - As reqd
Sour Curd
(Pulicha thayiru) - 1 cup
Milk - 3/4 cup
Salt - 1/2 tsp
Oil - 3 tsp
Black gram
(Uzhunnuparippu)- 1/4 tsp
Red chillies
(Kollamulaku) - 3 - 5 nos
Asafoetida(Kayam)- A pinch


Preparation Method

1)Cook rice in a pressure cooker and leave it for about 3 hours in a closed vessel.

2)Pour sour curd, milk, salt into the rice and mix well.

3)Heat oil in a small pan and add mustard seeds. When it pops, add black gram, red chillies and roast them fully. Then, add a pinch of asafoetida.

4)Remove from fire and add this to the curd rice.

5)Mix well the mixture and the curd rice is ready to be served.

Oolan

Ingredients
1. ½ cup black-eyed beans
2. 2½ cups water
3. 2 cups ash gourd, diced
4. 6 green chillies, half slit
5. Salt to taste
6. 1 cup thick coconut milk
7. A few curry leaves
8. 1 dsp coconut oil


Method
1. Pressure cook the black-eyes beans in 1½ cups water and keep aside.
2. Cook the ash gourd with green chillies, salt and 1 cup water.
3. Add the cooked beans and allow to simmer for a while. Add coconut milk and curry leaves. Remove from heat.

To serve 6

Nelllikka Achar

Ingredients

Gooseberry - 3 lb
Chilli powder - 3/4 lb
Fried fenugreek powder - 4 dsp
Asafoetida powder - 2dsp
Mustard - 1 1/2 dsp
Curry leaves
Salt - 1 dsp
Gingelly oil - 1 bottle

Preparation
In a thava, fry thegooseberries each time in 4 oz. Of the oil.When they are soft to the touch, remove from fire. Mix all the ingredients along with salt. Heat the remaining oil, crackle the mustard and curry leaves and pour into the gooseberries. Put them in jars. Those who like the masala to be sour, can add a cup of vinegar also.

Naan

Ingredients
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading.
Method
Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble
with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable
dough is formed.
Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick
triangle, using dry dough if required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands invert naan
and stick to griddle.
Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que
coals). Serve hot with a blob of butter on it.

Puri

Ingredients
Cake flour - 1 1/2 cup
Salt - A pinch
Curd - 2 tsp
Sugar - 2 tbsp
Baking powder - 1/4 tsp
Cold water - enough to make a dough
Oil - enough to fry puri

Preparation Method
1)Mix all the above ingredients well.

2)Add cold water and knead to make a dough, knead well till dough is soft.

3)Leave dough for 30 minutes.

4)Make balls very small about the size of 1/2 the size of a lime.

5)Roll and make sure that the rolled ones are not left open for too long as they tend to dry and this makes them absorb too much oil.

6)Heat oil in a deep frying pan.

7)Fry them in heated oil, add enough oil to ensure that the puri is well covered.

8)Put on a kitchen towel to drain.

:- Serve hot.

Appam ( Palappam )

Ingredients
Rice flour(Ari podi) - 2 cups
Yeast - 1 tsp
Sugar - 1 tsp
Semolina(Rava) - 3 tbsp
Coconut - 1 no
Salt - As reqd


Preparation Method
1)Fry the rice flour and keep it aside.

2)In a small vessel, add lukewarm water to the yeast and sugar and keep it till it rises. (Do not add hot water as the yeast will not rise).

3)Add the rava with water and boil till it becomes thick. Keep it to cool.

4)When it becomes cool, add this to the rice flour and mix well with the yeast. (Take care to add minimum amount of water when u mix the flour) Mix it till it becomes a very soft dough. Keep it overnight.

5)Take the dough and mix it with the coconut milk and a pinch of salt until it gets a loose consistency.

6)Make appams using a "Appachatti".

:- Serve the appams with chicken curry.

King Fish baked in Tomato

This is one of the delicious curry prepared with fish.Sure it's going to seduce your taste buds. Prepared with fresh fish it is a sure treat with rice,appam or chapati / roti.

Ingredients of King Fish baked with Tomato


King fish1/2 kgcut into medium sized piecesBig onions3Cut into thin slicesGarlic4piecessmashedGingerone small piecesmashedTurmeric2tsp SaltTo taste Chilli powder3 tsp Tomato3 or 4put it in hot water,remove the skin and then cut into small piecesCurry leaves10 leaves
Preparation of King Fish

1. Take oil in a kadai. While the oil is becoming hot ,add sliced onion , ginger and garlic.
2. when this is half cooked add turmeric powder and chilli powder.
3. Mix it well with onion and then add tomato and curry leaves and salt.
4. Turn off of the flame after the tomato gets cooked.
5. Take a baking tray. Spread half of the above gravy on the tray and then place king fish above it and then spread the remaining gravy on top of the fish.
6. Switch on the oven. 180C .Time 30 minutes. after preheating keep the baking tray in the oven and press "start".
7. Serve with hot rice or Appam.

Special Grapes wine

INGREDIENTS

Grapes : 0.5 kg
Sugar: 850 gms sugar : 4 tsp { for caramelising }

Yeast : 0.5 tsb

Water : 2 litres

Method

Crush grapes. Boil 2 ltrs of water and add the sugar. Pour the water over the grapes.. Cover n keep till water becomes lukewarm. Add the yeast . Mix well. Keep loosely covered. On the 7th day,open and remove the floating grape pieces carefully without squeezing them , with a slotted spoon.. Strain the rest carefully over a clean piece of cloth. Throw away the sediments. Keep it for another week..,Again remove the sediments . Caramelise the sugar till very dark brown.{ 4 tsp}in 1glass of water .When cold add to the wine.Check for colour n taste. Bottle them.. Keep the bottle slightly open while storing , for the gas to escape .

Pine Apple Souffle

Ingredients
Condensed milk 400 gms, sweetened
Pineapple around 4 slices, chopped
Gelatin 2½ tablespoons
Cream 1½ cup
Lemon juice of 4 limes
Milk 1½ cup

Method
Soak the gelatin in ½ cup water and dissolve in a pan of hot water.
Mix the dissolved gelatin, condensed milk, chopped pineapple slices and lemon juice well.
Whip the cream till it is stiff and add to the above mixture.
Pour the mixture in a mold and refrigerate it for sometime.
When set unfold it onto a dish and serve with beaten cream on top.

Kollam Duck Roast

Ingredients
1. country duck-1 kg
2. pepper corn crushed-50 gm
3. turmeric powder-3 gm
4. coriander powder-20 gm
5. kashmiri chilli powder-20 gm
6. aniseed-1gm
7. ginger sliced -15 gm
8. garlic crushed-15 gm
9. baby potatoes-masala roasted-200 gm
10. onions chopped-90 gm
11. small onions sliced-30 gm
12. coconut milk-90 ml
13.refined oil-100 ml

Method
Join the duck into four with skin. Wash well and smear on thoroughly items 2,3 and 4. Leave in the refrigerator for atleast four hours so as to have the turmeric and pepper infused into the duck. Heat oil in a skillet and shallow fry the duck pieces, drain the excess fat. Strain the said oil into a cooking vessel and fry the chopped onions and small onions to light brown, drain the excess fat and saute 4,5,6,7 and 8 till the flavour and aroma is ready to be infused to the shallow fried ducks. Add duck and toss till the masala evenly coats over the duck. Add little water and cook till tender over a slow fire with a tight fitting lid. When fully done, gently blend coconut milk and roasted potatoes and serve hot, garnished with fried curry leaves.

Kollam Duck Roast is Ready

sambar

Ingredients

Cucumber -A Small Piece
Potato Cut -1
Onion Sliced -1
Green Chillies Split -3
Tomato -1
Drumsticks -2
Red Chillies -8
Coriander Seeds - 1 Teaspoon
Urud Dal - 1 Teaspoon
Channa Dal - 1 Teaspoon
Jeera -1
Pepper -¼ Teaspoon
Tamarind - 1 Lemon Sized
Coconut - 3 Tablespoon
Khus khus - 1 Teaspoon
Cooked Dal -1
Asafoetide - A Small Piece
Salt - To taste

Method

Roast red, chillies, coriander seeds, rice, urud dal, channa dal, jeera, fenugreek, and pepper in a little oil. Grind to a fine powder. Grind coconut and khus khus separately. Take a glass of water in a pan. Cook cucumber pieces in it. Add green chillies, onion, and potato. When half cooked, add tomato and drumsticks. When cooked, add cooked dal, ground coconut and khus khus, little turmeric and asafoetida. After sometime add powdered masala, tamarind and salt. Keep boiling till gravy thickens. Season with fenugreek and curry leaves.

Ulli theeyal

Theeyal is one of the traditional keralite recipe in sadya. You may prepare theeyal with bitter gourd, brinjal, etc. instead of shell onions.

Ingredients for Ulli Theeyal

Shell Onions1 cupCleaned and sliced
Green Chilli2 or 3Slice lengthwise
GingerSmall piece of 2cmsCut into small pieces
Garlic2 clovesCut into small pieces
Coconut3/4 cupGrated
Black pepper1/2 teaspoon
Cumin Seeds1 teaspoon
Aniseed1/2 teaspoon
Turmeric Powder1/4 teaspoon
Red Chilli Powder1/2 teaspoon
Coriander Powder2 teaspoons
GratedTamarindSmall pieceSock in 1/2 cup water
SaltTo taste
Curry Leaves8 - 9
Red Chilli1 medium sized
Oil3 tablespoons
Mustard SeedsA Pinch


Preparation of Ulli Theeyal

1. Heat a heavy bottomed pan, put the grated coconut, pepper, cumin seeds, aniseed, and dry roast (without oil), at medium heat. Keep mixing with a wooden spoon, taking care not to burn the coconut. Roast till the coconut turns deep brown in color.
2. Add coriander powder, chilli powder, and turmeric powder, roast little more, at low heat. Grind this masala with little water, to make a smooth paste, keep aside.
3. Strain the tamarind water, into a cup, should be made around 1 cup by adding water.
4. Take 2 tablespoons of oil in a pan, and heat it.
5. Add the cut onions, ginger, garlic, and green chillis, and fry till the onions become golden brown.
6. Add the tamarind water, and salt, and wait till the onions are cooked.
7. Add the grinded mixture, mix well, and let it boil for 2 more minutes, remove from heat. Note that the curry should not be too waterey, neither it should get too thick.
8. In a small pan heat a tablespoon of oil, put some mustard seeds, when they start sputtering, add a red chilli, and the curry leaves, fry them, and them pour over the curry.
9. Your theeyal is ready., serve hot with rice.

Chicken Chettinadu

Ingredients :
Chicken - 1 kg cut into small pieces
Cinnamon - 3 inch piece
Green cardamoms - 3 or 4
Cloves - 5
Pepper - 1/2 tsp
Onions - 4 medium finely chopped
Giner paste - 2 tsp
Garlic paste - 1.5 tsp
Red Chilli powder - 3 tsp
Corriander powder - 2 tsp
Turmeric Powder - 1 tsp
Tomatoes - 3 large finely chopped
Lemon Juice - 1.5 tsp
Crushed black pepper - 2 tbsp
Water - 1 cup
Curry leaves - 2 to 3 springs
Oil - 4 tsp
Salt to taste
Preparation :
Clean, wash and cut chicken into half inch size pieces. Peel and wash ginger and garlic and grind into a fine paste. Heat oil in a wok. Add one spring curry leaves, cinnamon, half crushed green cardamom, 1/2 tsp black pepper and cloves. When it crackles add the onions and saute till brown. Add ginger garlic paste, red chilli powder, corriander powder, turmeric powder and cook. Simmer in low heat for a minute and a half. Add the chicken and cook on high heat for 10 to 15 minutes. Add tomatoes and cook on medium heat. After 8 minutes add a cup of water and salt to taste. Cook till the chicken is tender and gravy is thick. Finish with crushed pepper, lemon juice and curry leaves

Chicken manjurian

Ingredients
Chicken - 1/2 kg(Boneless, preferably breast meat)
Corn flour - 150 gm
Red chilly powder - 2 tbsp
Turmeric powder - 1/2 tbsp
Coriander powder - 2 tbsp
Onion(medium) - 3 nos(finely chopped)
Green chillies(split) - 4 nos
Garlic paste - 1 tsp
or cut into small pieces
Ginger paste - 1 tsp
or cut into small pieces
Black pepper(crushed) - 1 tsp
Olive oil
Soya Sauce(Black) - 2-3 tsp
Salt - As reqd

Method
1)Cut the chicken into small sized pieces.

2)Mix it well with chilly, turmeric andcoriander powder and salt.

3)Add the corn flour and mix well with enough water.

4)Keep the mixture on the freezer for 1/2 hour.

5)Heat oil in a frying pan.

6)Add onions and fry, till it becomes light brown.

7)Add enough salt, green chillies, black pepper, ginger and garlic and fry.

8)Add 2 tsp of soya sauce and keep on low flame.

9)Once the chicken mix is settled, fry the mix in oil, in a separate pan, until
the chicken is cooked well.

10)Transfer the mix with the oil to the onion - soya mix and add extra sauce, if needed.

11)Keep on a low flame and cook for 10 minutes.

12)Add coriander leaves, just before switching off.

13)Decorate with extra coriander leaves, once the dish is transferred to the serving bowl.

Serve hot with chappathis.

Beef Cutlet

Ingredients

BEEF 1/4 KG
MINCED COOKED POTATO 1/2 KG
CHOPPED GINGER 1/2 INCH
ONION CHOPPED LENGTHWISE 2
CHOPPED GREEN CHILLIES 4
CURRY LEAVES 1 STALK
TURMERIC POWDER 1/2 TSP
CHILLI POWDER 1 TSP
GARAM MASALA POWDER 1 TSP
BREAD CRUMBS 1 CUP
BUBBLED EGG WHITE 1/2CUP
SALT SUFFICIENT
Preparation
MIX SALT , CHILLI POWDER, AND TURMERIC POWDER WITH BEEF. COOK IT WITH A GLASS OF WATER.WATER MUST GET DRIED UP. THEN MINCE IT IN A MIXER .SAUTE ONION, GREEN CHILLIES, GINGER , AND CURRY LEAVES IN A PAN. ADD COOKED MEAT , MINCED POTATO, GARAM MASALA. PUT OFF THE FIRE. KNEAD IT SOFTLY.MAKE BALLS AND ROLL IT IN A REQUIRED SHAPE.DIP IT IN BUBBLED EGG AND COVER IT WITH BREAD CRUMBS. FRY IT IN A HOT PAN TILL IT GETS BROWN IN COLOR.

Fish with Mango

Ingredients
01. 1/2 fish fillets, cut into small pieces
02. 2 tsp coriander powder
03. 1 tsp chilli powder
04. 1/2 tsp turmeric powder
05. 9 garlic cloves
06. 6 green chillies, half slit
07. 1 dsp ginger, julienned
08. 1 cup raw mango, sliced
09. 1 cup water
10. Salt to taste
11. 1 cup coconut, grated and ground to a paste.

For the seasoning
01. 2 dsp coconut oil
02. 1/2 tsp mustard seeds
03. 1 dsp button onions, sliced
04. 3 red chillies, quartered
05. A few curry leaves

Method
01. Clean fish well in salted water.
02. Grind coriander powder, chilli powder, turmeric powder and garlic together.
03. Mix the fish with the ground ingredients, slit green chillies, julienned ginger and mango sliced. Add 1 cup water and salt and cook.
04. When the mango pieces get soft, add ground coconut. Cook over low heat until the gravy is thick.
05. Heat oil and allow mustard seeds to splutter. Saute onions, chillies and curry leaves. Remove from heat.
06. Mix the curry with the seasoning and serve hot.

To serve 6

Mutton Red curry

Ingredients 01. 1 kg. Mutton 02. 2 dsp. chilli powder 03. 1 tsp. Coriander powder 04. 1 tsp. Mustard seeds 05. ¼ tsp. Fenugreek seeds 06. 1 tsp. Cumin seeds 07. 1 tsp. Ginger, sliced 08. 1 tsp. Garlic cloves 09. 1½ dsp. Vinegar 10. ½ cup refined vegetable oil 11. 2 cups onion, finely sliced 12. 250 gms ripe tomatoes, finely chopped 13. Salt to taste 14. 3 cups hot water Method 01. Wash and clean the mutton. Cut into medium size pieces. 02. Grind items 2 to 8 with vinegar into a paste. 03. Heat oil, saute sliced onions and add chopped tomatoes. Fry well and add the ground paste. 04. Fry on low flame till the oil rises to the surface. Add the meat pieces and salt. Mix well. 05. Add 3 cups hot water to cook the meat. 06. Cover the vessel with a deep lid containing boiling water. This will help the meat to cook well. 07. Keep on low heat and simmer until the gravy starts thickening. 08. Once the meat is cooked, remove from fire and serve warm. To serve 5

Beef Stew

Ingredients
Beef(stew meat) - 1 1/2 kg
Potatoes - 1 cup
Carrots - 1 cup
Green peas - 1 cup
Ginger - A small piece
Onion(large) - 1 no
Garlic pods - 6 nos
Green chillies - 6 nos
Curry leaves - A few
Oil - 1 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Ground pepper - 1/2 tsp
Coriander powder - 1 tsp
Ginger-garlic paste - 2 tsp
Coconut milk - 4 cups
Vinegar - 2 tbsp
Salt - As reqd

For grinding:
Cinnamon(Karugapatta)
Cardamom(Elakka)
Nutmeg(Jathikka)
Peppercorns(Kurumulaku)
Fennel seeds(Perinjeerakam)
Cloves(Grambu)
Preparation Method
1)Cut stew meat and wash thoroughly. Drain the excess water off.

2)Add chilly powder, salt, turmeric powder, pepper powder, ground spices, ginger-garlic paste.

3)Pressure cook the meat, till it is done.

4)Cut potatoes and carrots into very small pieces.

5)Steam the potatoes, carrots and peas with salt.

6)Extract coconut milk. Keep the first extract aside.

7)Make 2 more extractions.

8)Heat oil in a pan.

9)Saute curry leaves, green chillies, garlic, ginger and onion.

10)Add coriander powder.

11)Add the cooked vegetables and fry for a minute.

12)Add this to the meat and mix well.

13)Add the second and the third extractions of coconut milk.

14)Add 1 cup of water and bring to a boil.

15)Add the first extracted milk.

16)When the sides start boiling, add vinegar. Do not let it boil.

17)Remove from flame.

:- Serve hot with appams, rice, chappathi, naan or even bread.

Egg Cutlet

Ingredients

Hard boiled eggs - 5 nos
Potatoes(medium) - 2 nos
Onion(big) - 1 no
(finely chopped)
Green chillies - 6 - 8 nos
Garlic paste - 2 tsp
Ginger - A small piece
Pepper - 1/2 tsp
Salt - As reqd
Curry leaves - A few
Egg(beaten) - 1 no
Bread crumbs - 1 cup
Oil for frying
Preparation Method
1)Cook potatoes well and drain the water.

2)Cut the eggs into halves and remove the egg yolks.

3)Heat oil in a pan.

4)Saute onion, green chillies, garlic, ginger and curry leaves, till brown.

5)Mash the potatoes and add to the pan along with salt and pepper.

6)Saute for 2 minutes and remove from heat.

7)Add the boiled egg yolks to the pan and mix well.

8)Take an half of boiled egg white and fill it with the potato, egg yolk mix and press well.

9)Dip the cutlet in the beaten egg and roll it on the bread crumbs.

10)Deep fry in oil.

11)Garnish with onions and mint leaves.

:- Refrigerate the cutlets for 1 day before frying. The cutlets won`t break.

Soyabean masala

Soyabean - 2cup (8manikkoor neram vellathil kuthirthu vechathu) Savala -2 valuthu (cehruthayi arinjathu) Veluthulli -6 alli (chathachathu) Inchi -1 table spoon (cheruthyai arinjathu) Jeerakam - 1 tea spoon Manjal Podi - 1/2 tea spoon Malli Podi - 3 tea spoon Mulaku Podi -1 1/2 tea spoon Garam Masala Podi -1/2 tea spoon Tomato - 2 (cheruthayi arinjathu) Oil - 2 table spoon Corriander leaves - 1/4 cup Thenga paal - 1 cup Salt -pakathinu Soyabean kuthirthathu paakathinu uppum vellavum cheruthu cookeril vechu vevikkuka. Oil choodakki, jeerakavum kurumulaku podiyum ettu mootha manam varumbol, veluthulli chathachathum inchi arinjathum ettu vazhattuka. Ethil mallipodi, manjal podi, mulaku podi, garam masala podi cherthu vazhattuka. Arappu moothu kazhiyumbol savala ettu vazhattuka. Thakkli ettu vazhatti, venthu kazhiyumbol,vevichu soya beans (vellam ootikalanja shesham) cheruthu nannayi vazhattuka. Thenga paalum cheruthu thilappikkuka, thila vannu chaaru kuruki thudangumbol malli ela cheruthu aduppil ninnum erakkuka. Note: Soyabeans cook cheymbol nalla pole vevikkan shreddikkuka.

Rasam

Ingredients
Black pepper - 3 tsp
Cumin seeds(Jeerakam) - 3 tsp
Garlic pods - 5 nos
Ripe tomatoes - 2 nos
Green chillies - 3 nos
Curry leaves - 1 sprig
Coriander leaves - 1/2 cup
Grated jaggery(Sharkkara) - 1 tsp
Red gram(Thoor dhal) water (optional)
Mustard seeds - 1/2 tsp
Fenugreek seeds(Uluva) - 1/2 tsp
Asafoetida(Kayam) - 1/4 tsp
Tamarind(Puli) - 2 lemon sized balls
Salt - As reqd
Oil for seasoning
Preparation Method
1)Heat 2 cups of water in a vessel.

2)Add the tamarind and largely chopped tomatoes to it.

:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.

3)Pound the black pepper and cumin seeds, followed by the garlic pods with the skin and finally the green chillies until they just break.

:- Freshly pound pepper and cumin seeds always gives a better flavour than stored rasam powder.

4)Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.

5)Add the pound mixture, curry leaves, chopped corriander leaves, grated jaggery, thoor dhal water (optional) and salt to taste.

:- Jaggery is the secret thing that most caterers use.

6)Heat about 3 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.

7)Splutter the mustard seeds.

8)Add the fenugreek seeds and the asafoetida.

9)Pour the prepared rasam mixture into the vessel.

10)Add 2 more cups of water or as desired.

11)Check for salt.

12)Keep an eye on the rasam coz it just takes about 5 - 6 mins to be done.

13)When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.

:- You get the best flavour of rasam only if it has not boiled fully. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.

:- Serve hot with rice.

:- It is very good for digestion.

:- Since there is no turmeric powder added to it, this rasam will have a natural color to it.

Uzhunnu Vada Recipe

Ingredients
Black gram(Uzhunnuparippu) - 400 gm
Raw rice(Pachari) - 4 tsp
Black pepper - 15 nos
Green chillies - 7 - 8 nos
Ginger - 1 1/2" piece
Asafoetida(Kayam) - 1/2 tsp
Coriander leaves(chopped) - 3 tsp
Curry leaves - 12 nos
Salt - As reqd
Oil for deep frying
Preparation Method
1)Soak black gram with raw rice and
pepper for 4 hrs.

2)Cut green chillies, ginger, coriander leaves and curry leaves into very small pieces.

3)Grind black gram with as much less
water as possible.

4)Add salt and asafoetida while grinding.

:- The batter should be too thick to stick on hands. The blackgram should not be ground too nicely. It
should be a little rough.

5)Remove the batter into a bowl and add chopped green chillies, ginger, peppercorns, coriander leaves and curry leaves.

6)Heat oil in a fry pan.

7)Apply cold water on your left hand and put a little batter of the size of a lemon on it.

8)Press it softly to get a flat round shape.

9)Make a hole in the middle with wet finger.

10)Place them in the hot oil and deep fry.

11)Repeat the procedure for the remaining batter.

:- Serve with sambar or chutney.

:- If the hands are dry, the batter will stick on to your hands. So make sure your hands and fingers are wet.

Carrot Cake

Ingredents: 150 gm of flour 1 tsp of baking powder 1 tsp of bicarbonate of soda250 gm of grated carrots 100 gm of ground walnuts150 ml of oil grated rind of 1 lime1 tsp of cinnamon powder1 tsp of vanilla essence 150 gm of castor sugar3 beaten eggs ? kg of apples1 tsp of butter 2 tbsp castor sugar125 ml of sweetened whipped cream icing sugar

Method: Sift 150 gm of flour into a bowl. Add 1 tsp of baking powder, 1 tsp of bicarbonate of soda. Add 250 gm of grated carrots. Add 100 gm of ground walnuts. Pour in 150 ml of oil and the grated rind of 1 lime. Add 1 tsp of cinnamon powder 1 tsp of vanilla essence and 150 gm of castor sugar. Pour in 3 beaten eggs and stir to mix. Pour the batter into a greased and lined baking tin. bake at 180 degrees centigrade for 25 minutes. Peel ? kg of apples. Remove the core and cut into large pieces. Cook the apples in one tsp of butter with 2 tbsp of castor sugar until soft. Slice the cake in half. Spread the apple filling over the lower half of the cake. Add 125 ml of sweetened whipped cream and spread over the apple. Top with the remaining cake half and press down.Dust with icing sugar before serving.

kappa cutlets

Recipe Ingredients
2 teaspoons Turmeric
2/3 lb Cassava root
2 tablespoons Vegetable oil
1 teaspoon Mustard seed
2 Fresh curry leaves
3 Onions - finely sliced (medium)
2 x Green chiles - finely chopped
1 x Fresh ginger - (1"), finely chopped
1 cup Fresh bread crumbs - generous
Oil - for deep-frying
Salt and pepper
Recipe Instructions

Prep: Peel the cassava root and into small chunks.

1. Bring a large pan of water to the boil. Add 1 teaspoon of the turmeric, a pinch of salt and the cassava. Bring to the boil and simmer for 15 minutes until soft. Drain the cassava of all but 3 tablespoons of the cooking liquid and roughly mash together.

2. In a large frying pan, heat the vegetable oil. Add the mustard seeds and curry leaves and cook for 1 minute until the seeds begin to pop. Add the onions, remaining turmeric, chiles and ginger. Cook over a medium heat for 10 minutes, stirring occasionally, until softened and caramelized. Add the mashed cassava and stir well to combine.

3. Using wet hands, shape 2 tablespoons of the mixture into a ball, then flatten slightly. Repeat with the remaining mixture to make 12 cutlets. Brush each cutlet with a little water and press into the bread crumbs until evenly coated.

4. Heat the oil for deep-frying in a large pan or wok until a cube of bread turns golden in 60 seconds. Cook the cutlets, in batches, for 2-3 minutes until crisp and golden. Drain on kitchen paper and keep hot while you cook the rest. Serve hot with a fresh coconut chutney.


NOTE: Cassava is a regular ingredient of many Keralan dishes. There are bitter and sweet varieties of cassava, both of which should be eaten only when cooked. Use in place of potato; it has the same texture (but looks very similar to a yam)