Fried meatball in sweet and sour sauce

Ingredients:

For Meat Balls:
11/2-cups Pork/ Beef/ Chicken minced
2tblsp garlic minced
1tesp ginger paste
1 egg beaten
1/4tesp salt or to taste
1tesp Soya sauce
1/2tesp Ajinomoto
1/2tesp pepper powder
1tesp roasted sesame powder
1 1/2tblsp cornflour
Oil for deep-frying

For the sweet and sour sauce
2tblsp oil
2 1/2tblsp sugar
2tblsp vinegar
1/2tesp Soya sauce
1/4tesp salt or to taste
1 1/2tblsp tomato ketchup
1/4tesp cornflour
3tblsp spring onions chopped
1tesp ginger minced
1/8-cup water

Method:

• Heat 2 tblsp oil, add all the sauce ingredients and boil till thick. Remove and keep aside.
• Combine the minced beef and all other ingredients together and mix well with the hand till soft.
• Make walnut size balls out of this mixture.
• Heat the oil, deep-fry the beef balls, turning frequently for even color. When light brown, remove from oil and drain.
• Before serving, reheat the oil until very hot and fry the beef balls once again until golden brown. Drain on paper and serve with the sweet and sour sauce.

Pachadi

Ingredients:

Curd- 1 to 1 1/2 Cups
Onion -1 medium
Green chillies-2 nos
Ginger-1" piece
Garlic-2clove
Curry leaves- few
Mustard seeds-1/2 tsp
Grated coconut-1/2 cup
Cumin seeds / Jeerakom – 1/4 tspSalt to taste.

Method:

• Chop onion, green chillies, ginger, 1 clove garlic and few curry leaves.
• Grind together grated coconut, cumin seeds and 1 clove garlic to a smooth paste and keep aside.
• Crush 1/4 tsp mustard seeds separately.
• Heat 1 tbsp oil in a pan and add 1/4 tsp whole mustard seeds and allow to splutter. Add grated onion, green chilly, garlic, ginger and curry leaves and sauté well till it changes its colour to pink.
• Add ground coconut mixture along with 1/4 cup water, crushed mustard seeds and salt to taste. Allow the mixture to boil and cook covered for 3 minutes.
• Turn off the heat and add beaten curd to this mixture and mix well.
• Serve with boiled rice.

Idiyappam

Ingregiens:

Rice flour 1 cup
Ghee 1 tsp

salt to taste
Boiled water
Freshly grated coconut-1/2 cup

Method:

Boil 1 cup of water and keep aside for 5 minutes. Meanwhile mix rice flour, ghee and salt well. Add boiled water little at a time mixing well with a spoon, till the dough is soft to touch. Take this dough and put in to an Idiappam press. Press a layer onto idly moulds in circular motion add 1 tbsp of grated coconut in between and press the dough on top of coconut. Continue till whole dough finishes. Steam in a pressure cooker or in an appachembu till Idiappam is well cooked. Serve with egg roast/ stew/ kadala curry or sugar.

Kappa vevichathu/Tapioca curry

Ingredients:

Kappa (Tapioca) -1kg
Grated Coconut -1cup
Garlic-4 big cloves
Green chilly – 5nos
Cumin seeds- 1tsp spoon
Turmeric powder-1/4 tsp
Coconut oil-1tbsp
Mustard seeds- 1tsp
Small onion -2tbsp sliced
Dry Red chillies – 3(cut in to 2)
Curry leaves- few

Method:

1.Discard the outer brown and inner pink layer skin of Tapioca and cut in to small chunks. Wash well and boil the tapioca in a big vessel with lot of water till tender. Add salt to taste and boil 3more minutes and drain water from tapioca.
2. Grind coarsely grated coconut, cumin seeds, garlic, green chillies, and turmeric powder. Add the ground paste with 1/2 cup water to the cooked and drained tapioca, cover with a lid and cook till there is no raw flavor (about 10-15mints). Mash tapioca with the back of a wooden spoon and remove from flame.
3. Heat 1tbsp coconut oil in a frying pan and add mustard seeds. When it start crackling add sliced small onion and fry till golden brown. Then add dry red chillies and curry leaves and fry and add this seasoning to the cooked tapioca and mix well.
4. Serve hot with Kerala fish curry.

Spinach(cheera) thoran

Ingredients:

Spinach - 1 bunch
Onion - 1 medium
Green chilies- 3-4 nos.
Freshly grated coconut- 1/2cup
Garlic -5 cloves
Cumin Seeds-1/4tsp
Mustard seeds - 1/2tsp
Turmeric powder- a pinch
Oil -1tblsp
Method:

Wash and shred palak (spinach). Ground coarsely, coconut, onion, green chilies, garlic, cumin seeds and turmeric powder Heat oil in a frying pan and fry mustard seeds. Add coarsely ground coconut mixture and fry for one minute and add shredded palak. Keep on stirring on high flame until all ingredients mix well and all the water in it evaporates. Check salt and serve hot as a side dish with boiled rice.

Cabbage & Carrot Thoran

Ingredients:

Cabbage -1 cup, shredded
Carrot - 1 no, grated
Freshly grated coconut- 1/2cup
Onion -1 medium
Green chilles-3 nos
Garlic -3 cloves
Cumin Seeds-1/4tsp
Turmeric powder- a pinch
Salt to taste
Mustard seeds - 1/2tsp
Curry Leaves- 2 springs
Oil -1tblsp

Method:

Grind coarsely, coconut, onion, green chilies, garlic, cumin seeds and turmeric powder and salt. Heat oil in a frying pan and fry mustard seeds. Add coarsely ground coconut mixture and curry leaves and fry for one minute. In to this add shredded cabbage and grated carrot. Mix well, cover and cook on low flame for 3 minutes. Open lid and stir well until all the water in it evaporates. Serve hot as a side dish with boiled rice.

keema paratha

Filling

250gm keema (minced meat)
1 onion- chopped finely
2 tsp ginger- chopped finely
1/2 carrot- chopped finely
3 tbsp oil
1 tsp coriander powder
1/2 tsp garam masala
1 tsp salt
1/2 tsp red chilli powder
2 green chillies- chopped
1 tbsp finely chopped fresh coriander

Dough

2 cups Wheat flour
1/2 tsp salt
1 tbsp ghee

Topping: 1 tbsp kasoori methi (dry fenugreek leaves)
Method:
1. To prepare the dough, sift flour and salt. Rub in 1 tbsp ghee. Add enough water to make a dough. Keep aside for 30 minutes.
2. To prepare the filling, heat 3 tbsp oil and fry the chopped onion until rich brown. Add keema ( mince), carrot and ginger and mix well. Reduce heat. Add salt, coriander powder, red chilli powder and garam masala. Fry for 1-2 minutes. Cook covered on low heat for about 5 minutes, till the mince is cooked.
3. Add green chillies and 1 tbsp finely chopped coriander. If there is any water, uncover and dry the mince on fire. Keep the stuffing aside.
4. Divide the dough in to 10 equal parts. Shape into round balls. Flatten each ball, roll out each into a round of 5" diameter. Spread 1-2 tbsp of filling all over.
5. Make a slit, starting from the centre till any one end. Start rolling from the slit, to form an even cone. Keeping the cone upright, press slightly.
6. Roll out, applying pressure only at the centre. Do not roll or press too much on the sides, otherwise layers of the paratha donot separate after cooking.
7. Sprinkle some kasoori methi and press with a rolling pin.
8. Cook it on hot tawa on both sides, spread some ghee and serve hot.

CHEEDA

Ingredients:

Maida-1/2 kg (500gms)
Roasted Rava/ Semolina-1/2 cup
Dalda / Vegetable Shortening(melted)- 1/2 cup
Salt to taste
Vegetable Oil for deep frying

Method:
Mix all ingredients in a bowl. Gradually add water to this and knead well to get a soft dough. Divide dough into small balls. To shape cheeda, slightly grease the prongs of fork and hold it in one hand, with the other hand spread one small ball of dough over the greased prongs and roll the piece. Remove from the fork and keep aside. Repeat the process with all dough and deep fry the cheeds in hot oil. Keep the cheeds in airtight containers.

crustless quiche

Ingredients:
Egg-1
Milk-1/3 cup
Chopped vegetables of your choice-1/2 cup, (I used onion. carrot, capsicum, tomato)
1 Slice bread, crusts removed and cubed
Salt to taste
Black pepper powder to taste
Cheddar Cheese-2 tbsp, shredded

Method:
Preheat oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended. Pour into a greased baking dish. Bake 20-25 min. or until center is set and crust is lightly browned. Serve hot with tomato ketchup.

PARIPPU KAYA CURRY

Ingredients
Toor dal - ½ cup
Kaya(Plantains) - 1 big
Grated coconut - 1 ½ cups
Chilli powder - 1 teaspoon
Turmeric powder - ½ teaspoon
Green chillies - 3
Garlic - 1 clove
Curry leaves - a few
Sliced Shallot - 1 teaspoon
Oil - 1 teaspoon
Mustard seeds - ½ teaspoon
Salt to taste

Preparation
• Cook dal in pressure cooker
• Grind coconut and garlic
• Cut plantains into small cubes
• Add water, green chillies to this and boil
• Add chilli powder,turmeric powder until half cooked
• Add cooked dal, ground coconut and mix well
• Add salt and boil until fully cooked
• Remove from fire

Seasoning
• Heat oil in a pan, let mustard seeds splutter,
• Add curry leaves, sliced shallots.fry for some time
• Pour into curry and mix well.

MUSSELS FRY (KALLUMMAKKA)

Ingredients
Mussels - 15 pieces
Chilli powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Ginger /garlic paste - 2 teaspoon
Curry leaves - a few
Oil - 3 teaspoon
Water - 1 cup
Salt to taste

Preparation
• Remove the shell of mussels and clean it.
• Put mussels in a pan(use of cast iron frying pan will give better taste)
• Add water, chilli powder, turmeric powder, ginger/garlic paste and boil until half cooked (5-7 minutes).
• Add salt and boil it until the gravy becomes dry
• Add oil and stir well
• Remove gravy from the sides of the pan and mix with mussels
• Add coriander leaves, stir for 6-8 minutes until the color of the gravy becomes black
• When it is done the mussels will be fully covered by the thick black gravy
• Remove from fire.

CRAB FRY

Ingredients
Crab - 10 pieces
Chilli powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Ginger /garlic paste - 2 teaspoon
Curry leaves - a few
Oil - 3 teaspoon
Water - 1 cup
Salt to taste

Preparation
• Clean the crab and cut each in to 2 pieces
• Put crab in a pan(use cast iron frying pan for better taste)
• Add water, chilli powder, turmeric powder, ginger/garlic paste, and boil until half cooked (about 5-7 minutes).
• Add salt and boil it until the crab is covered by the dry gravy
• Add oil into the crab and stir well
• Add coriander leaves, stir for 6-8 minutes until the color of the gravy becomes black
• When it is done the crab will be fully covered by the thick black gravy
• Remove from fire

EGG CURRY

Ingredients
Eggs - 3
Onion -1
Tomato - 1 small
Red chilli powder - ½ tsp.
Turmeric Powder - ½ tsp.
Coriander powder - 1 ½ tsp.
Water - 1 cup
Cocont Milk powder - 2 tsp
Green chillies - 1
Ginger / Garlic paste -1 tsp
Garam masala - ½ tsp
Curry leaves - A few
Salt to taste

Preparation
• Boil eggs ,remove shell and cut into 2 pieces
• Mix coconut milk powder in ½ cup of water and keep aside
• Heat oil in a pan and add chopped onion ,fry until brown
• Add chopped tomato, ginger garlic paste,green chillies ,and fry
• Add chilli powder,turmeric powder ,coriander powder ,garam masala and fry
• Add ½ cup of water to make gravy and cook for 5 minutes
• Add salt and boil
• Lower the flame and add coconut milk
• Cook for 2 minutes then curry leaves
• Stir well,swtich off the gas and put boiled egg pieces in the gravy and keep for 2 minutes.
• Serve with vellayappam.

GOAT BRAIN PEPPER FRY

Ingredients
Goat Brain – 1 Pound
Green Chilli (small spicy ones) sliced lengthwise – 6
Tomatoes diced – 1 large or 2 small
Turmeric powder - 1 teaspoon
Black Pepper Powder – 6 teaspoon
Ginger finely chopped or paste - 2 teaspoon
Curry leaves - a few
Water – 1 cup
Salt to taste
Cooking oil – 5 tablespoons

Preparation
• Wash the goat brain and cut into medium sized pieces
• Pour the oil into a frying pan on medium flame, when hot put the turmeric powder.
• When the turmeric powder turns dark (don’t let it get brown) add ginger, green chilli and curry leaves and stir for 2-3 minutes
• Add tomatoes and salt (the salt seems to make the tomato into a paste faster) and cook till the tomatoes completely become a paste
• Add the goat brain and water, bring to a boil and then cook on medium-low until the gravy becomes thick.
• After that add some more oil and turn the contents over carefully a few times. The dish is done when oil separates from the gravy. If you like it well-done, cook for some more time taking care to turn it over so it doesn’t get burnt.
• Remove from fire and serve warm.

Notes
• You can get got brain from local halal meat shops.
• If you buy frozen brain, it is easier to cut it when partially thawed
• If you like the pieces to be intact, turn over the contents while cooking. Otherwise you can stir.
• Squeeze some lime on the dish before eating if you like it that way

BACKED CHICKEN WINGS

Ingredients
• Chicken wings - 20 pieces
• Butter - ½ tsp
• Curd - 1 tsp
• Tandoori masala - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder - 1 tsp
• Ginger-Garlic paste - 1 tsp
• Salt to taste
• Pam vegetable oil spray

Preparation
• Wash chicken wings and pat dry.
• Mix all other ingredients including salt and melted butter and make a fine paste
• Put chicken wings into this and mix well
• Keep this chicken mix in refrigerator(not in freezer) for 20 minutes
• Preheat oven to 350ºF
• Spread out a large sheet of aluminum foil in the oven .
• Place chicken pieces on this sheet without touching each other
• Spray some oil on top of each pieces
• Close the oven and bake at 350ºF for 1 hour
• Open the oven ,Pull out the aluminum foil sheet
• Turn each chicken pieces to the other side and spray some oil
• Again bake at 350ºF for 1 hour until tender and brown
• Take chicken pieces out of oven and serve hot

Potato Curry.

Ingredients
• Potao –4(big)
• Big onion – one
• Green chilly – one
• Turmeric powder – ¼ tsp
• Chilly powder – 1 tsp
• Coriander powder– 2 tsp
• Chopped coconut – 1 cup
• Ginger - small piece
• Small onion - 4
• Garlic – 1
• Tomato - 1
• Cinnamon – 2 pieces
• Aniseed (peum jeera) – ¼ tsp
• Curry leaves - a few
• Salt to taste

Preparation
• Cut each potato into 4 pcs.
• Pressure cook potatoes along with turmeric powder, green chilly and big onion.
• In a cheena chatty, take one tsp of oil.
• Fry chopped coconut along with small onion, garlic, ginger and curry leaves.
• When brown in colour, add chilly and coriander powder.
• Then add cinnamon and aniseed and sauté.
• Grind this well.
• Add this to the cooked potato. Then add salt and tomato and cook well until gravy is thick.
• Heat 1 tsp of oil in a pan and fry mustard, curry leaves and chopped small onion.
• Add this to the curry.

FISH ONION CURRY

Ingredients
• Fish – 6 pieces
• Small onion – 8
• Ginger-small piece
• Tamarind - small lemon size
• Chilly powder- 2 tsp
• Coriander powder - 3 tsp
• Turmeric - ½ tsp
• Mustard - ½ tsp
• Fenugreek - 1/4 tsp
• Curry leaves - a few
• Salt to taste.

Preparation
• Soak tamarind in a cup of water for 5 minutes
• Dry grind onion, chilly, turmeric and coriander powder.
• Heat 2 tsps of oil in a thava.
• Add mustard and fenugreek
• Then add ground masala and sauté well till oil separates from masala.
• Add tamarind juice.(or 3 pieces of kudam puli),then finely chopped ginger to it
• Then add fish and salt,cook well.
• Add curry leaves and serve hot.

FRUITS PICKLE

Ingredients
• Apple(peeled,cored and cubed) - ½ cup
• Seedless grapes(segmented) - ½ cup
• Cherries(sliced) - ½ cup
• Dates(chopped) - ½ cup
• Pineapple(cut into cubes) - ½ cup
• Gingelly oil - 3 table spoon
• Mustard( crushed) - 2 tea spoon
• Ginger garlic paste - 3 tsp
• Asafoetida powder - 2 tsp
• Fenugreek powder - 1 tsp
• Chilly powder - 3 tsp
• Turmeric powder - 1 tsp
• Curry leaves - a few
• Salt to taste
Preparation
• Steam all the fruits for 3 mts
• Heat gingelly oil in a pan
• Add ginger garlic paste, crushed mustard and curry leaves and sauté
• Then add chilly powder,turmeric,asafoetida,fenugreek powder,salt and mix well
• Add steamed fruits into this mixture
• Cook in a low flame for 2 mts
• Let cool and store

BANANA FRITTERS/PAZHAMPORI

Ingredients

Refined Flour(Maida)-2cup

Fully Riped banana-2

Sugar-4Tbsp(or according to ur taste)

Salt-one pinch

Water-accordingly

Coconut Oil -for frying

Yellow colour -one pinch(optional)

Here i use turmeric powder instead of colour -1/4tsp

Baking powder-one pinch(optional)

Method

Peel banana and cut them into 2 halves..Then slit into 4 pieces..From one banana u can get 8 to10 pieces..Thats depends up on how much thickness u want .

Now prepare the batter with Maida,salt, sugar,turmeric powder by adding water gradually so as to form a uniform batter with a slightly thick consistency(of the idli batter),enough to form a coating over the bananas ..Now heat the oil in a kadai ..When the oil is hot dip each banana piece in the batter and dip into the hot oil.U could fry 5-6 pieces at a time based on the size of ur kadai…Keep turning sides.. Deep fry the banana till it turns golden colour….When ready drain it and transfer into a kitchen towel and dry off the excess oil..Then transfer in to a serving plate and serve hot….

POTATO BONDA

Ingredients

Potato-4

Green chilly-2(finely chopped)

Curry leaves- 1 string (chopped)

Ginger-1tsp(chopped)

Salt -to taste

Mustard seeds-1/4tsp

Oil-1tbsp

Turmeric powder-1/4tsp

Big Onion-1/2 finely chopped

For The Batter

Gram flour(kadala mavu)-1cup

Chilly powder-1tsp

Asafeotida powder-one pinch

Salt-to taste

Water-1/2cup

Method

Peel and cut the potatoes into small pieces.. Cook them by adding salt …When cooked, mash them well d keep aside..

Heat oil in a kadai ..Splutter mustard seeds then add curry leaves,green chillies ,ginger and onion ..Saute them well…Then add turmeric powder and salt ..Finally add the mashed potatoes ,saute them well and remove from fire….Check the salt …If u want u can add coriander leaves also… When cool make the mixture into small balls

In a bowl mix gram flour,chilly powder,asafeotida powder,salt and water to make a thick batter..

After half an hour dip the balls one by one into the batter and deep fry them…Drain on paper towel ..So the tasty potato bonda is ready to serve..Serve hot with chutneys or sauce ….

SQUID/KANAVA /ROSTED

Ingredients

Cleaned Squid-1kg

Big Onion-4

Green chilly-4

Curry leaves-1string

Chilly Powder-1tsp

Coconut Oil

For Marination

a)

Ginger-1 big piece

Green chilly-10

Curry leaves-1string

Small Onion-100gm

b)

Turmeric powder-2pinch

Coriander powder-1tsp(opt)

Salt-to taste

Method

Clean and cut the squid and keep aside

Finely chop the ingredients in a) .Mix these with the cleaned squid.Add ingredients in b) with this.

Then add salt and 2tsp of coconut oil and mix them well .

Now pressure cook the squid for 15 minutes.

When done open the cooker and let all the water get evaporate.Saute well .

By that time squid will be fully covered with masala ..

Heat oil in a pan and add onion slices ,green chilly and curry leaves.

Saute well till the onion become light brown in colour.

Then add1tsp chilly powder and saute till its raw smell goes .

Now add the cooked squid and stir well ..Roast for 5 more minutes ..Check the salt .

KERALA FISH FRY

Ingredients

Fish -1/2 kg( king fish or any other firm fish ,cut in to thin slices)

Ginger-small piece

Garlic-3

Perumjeerakam (fenal seeds)-1/4tsp( opt)

Black Pepper-10 nos

Red Chilly Powder-1 tsp

Kashmiri Chilly Powder-2tsp

Turmeric Powder-1tsp

Green chilly-3 no

Salt-1/2 tsp or according to ur taste

Curry Leaves-5 leaves

lemon juice or vinegar-1 tsp

water

Method

Clean the fish properly.First wash it with salt ..Then with lemon juice or u can use vinegar and rinse and drain completely.we are using lemon or vinegar to get rid of the fishy smell..

Grind all the spices mixed with lemon juice(1tsp) and salt .Add few drops of water to make a thick smooth paste.U can taste the marinade and u can add more seasoning if necessary..

Marinate on both sides of the fish slices as a very thin layer …Keep aside for at least half an hour …Heat oil/coconut oil in a thick bottom saute pan and slide in the fish pieces one by one ..Deep fry or shallow fry on medium heat according to u …..Flip the pieces to other side after 2-3 min and fry it ,otherwise there is a chance of cracking the fish..

The fry time depends up on how big the fish pieces are and how crisp u would like it to be.The oil would stop crackling when it almost done ..Remove from the fire and place the pieces in paper towel so that the oil would be drained… .. Serve hot..Decorate with lemon and onion slices

FISH THORAN

Ingredients

Fish Pieces-1/2kg

Fish Tamarind-3 pieces

Turmeric Powder-1/4tsp

Chilly Powder-1/2tsp

Salt-To taste

For the grinding

Grated coconut-11/2cup

Green chilly-2

Ginger-one small piece

Garlic -2

Black pepper powder-1/2tsp

Small onion -5

For sauting

Big Onion-2 finely chopped

Chilly Powder-11/2tsp

Turmeric Powder-1/4tsp

Mustard seeds-1/4tsp

Dry Red Chilly-2(slits)

Curry Leaves-2 strings

Method

Soak the fish tamarind in 1/2 cup of warm water for 2 minutes ..Then clean it and tear into small pieces and keep it aside..Clean the fish pieces with salt and lemon …Wash them properly until its fishy smell goes..Then take a deep bottom kadai or meen chatty and add the fish pieces along with chilly powder,turmeric powder,salt ,fish tamarind and water(enough water to cover the fish ) …. Cook the fish till the water dried up completely..Cool the fish and remove the skin and bones and mash the flesh well..

Then in a blender add grated coconut,green chilly,ginger,garlic,pepper d small onion and just whip them…

Then in a kadai heat oil and splutter mustard seeds ,then add dry red chilly and curry leaves one by one …Then add chopped big onion and saute it till light brown colour.In to this add turmeric powder,chilly powder and saute for 1 minutes..Now add the whipped coconut mix and stir well.add salt..Saute it well till its raw smell goes ..

Finally add the mashed fish to this sauted coconut and mix well ..Stir for 2 minutes …Check the salt …So now the fish thoran is ready …Now u can transfer to a serving bowl and serve hot…

CHICKEN CUTLET

Ingredients

Chicken -1/2kg

Potatoes -3

Big Onion-2(chopped finely)

Ginger -2 tsp(chopped )

Garlic-2tsp(chopped)

Turmeric powder -1/2tsp

Pepper powder-1tsp

Mustard seeds-1/4tsp

Curry Leaves-2springs(chopped)

Green Chilly-5 (chopped)

Bread Crumbs-2cup

Egg white -2

Oil -frying

Method

Cut the chicken into small pieces ..Wash it properly and drain ..Cook the chicken along with turmeric powder,salt , pepper powder and half cup of water..When ready remove from the flame ..Peel the potatoes and cook along with salt and pinch of turmeric ..when cooked mash it and keep aside ..Heat oil in a kadai and splutter the mustard seeds .Then add curry leaves , chopped ginger- garlic,green chillies and chopped onion and saute well..saute till the onion become light brown in colour ..Now add both the cooked chicken and mashed potatoes and stir well..In a low flame stir till all the water get absorbed..Now remove from the fire and allow the mixture to cool …When cooled make the mixture into balls.. flatten the balls into thick patties or desired shape …..Dip it in the beaten egg white and then roll this into a bread crumbs..

Heat oil in a pan and shallow fry it..fry it till both the sides turn golden brown ..So the chicken cutlet is ready to serve ..Transfer into a serving plate and serve hot

KERALA PEPPER CHICKEN FRY

Ingredients

Chicken Pieces-1kg

Coconut Oil-1/4 cup

Big Onion -4 chopped medium

Ginger Paste-1tbsp

Garlic Paste -1tbsp

Cinnamon-1 small

Cloves-2

Pepper -4tbsp(coarsely ground)

Salt-to taste

Green Chilly-6nos(slits)

Curry leaves -plenty of

Method

Cut the chicken int small pieces.Wash them properly with salt .Drain and keep it aside.
Heat oil in a pan , add chopped onions , saute till the onion become translucent .
Then add the ginger -garlic paste and again saute them till the raw smell goes.
Now add cinnamon , cloves , green chillies , curry leaves and salt one by one , saute for one min .Now its time to add the chicken pieces .Mix them well ..
Then close the pan with a lid and cook the chicken pieces in low flame ..
When done then open the pan and add the crushed pepper powder and mix well, and fry in the oil for another few minutes…
So now ur pepper chicken fry is ready to serve ….Transfer it to a serving Dish ….

NEYYAPPAM

Ingredients

Pacha ari (Raw Rice )3 cup

All purpose flour-3tbsp

Baking soda-1/4tsp(opt)

Banana(cheru pazham)-3(opt)

Sesame seeds-1tsp

Grated coconut-1/2cup

Cardamom-2pods(opt)

Jaggery-1/2kg

Salt-one pinch

Ghee-2tsp

Oil -

Method

1.Soak the rice for minimum 6 hours .Drain and grind it in a mixer .The flour must be like puttu flour (don`t make the flour too fine powder).

2.In a kadai heat water and add jaggery and melt .When done drain the syrup using a strainer .Keep aside

3.Fry grated coconut by adding 1tsp of ghee till light brown colour .

4.Mash banana

5.In a deep bottomed vessel add the rice flour ,mashed banana ,sesame seeds,salt ,cardamom ,maida ,fried coconut ,ghee,baking soda and jaggery syrup and make a batter ..Almost same consistency of dosa batter .

6. Heat oil in a deep bottomed kadai .When heat using a ladle pour the batter to the oil .If the ladle is big pour half portion of the batter .

7.Deep fry both sides of the appam ..

PINEAPPLE PULISSERRY

Ingredients

Pineapple-1/2 of 1( cut into small pieces)

Garlic-1/2pod

Grated coconut-1/2 of 1

Curd-1cup

Cumin seeds-1/4tsp

Turmeric powder-1/4tsp

Green chilly-2(fine paste )

Chilly powder-1/4tsp

Sugar -1tsp

Curry leaves-2 strings

Mustard seeds-1tsp

Dry red chilly-4

Fenugreek seeds-10 no

Water-1cup

Coconut Oil-2tsp

Method

Cut pineapple into fine pieces ..In a kadai add pineapple along with turmeric powder,chilly powder,green chilly paste ,curry leaves ,salt and water .

Cook till the pineapple get soft ..In a blender grind coconut ,cumin seeds and garlic to a fine paste ..Add this paste to the cooked pineapple and add 1/2cup of water ..Let it boil well and cook for 5 minutes ..Add 1/2tsp of sugar..If the pine apple is not so ripe then u can increase the amount of sugar ..Thats up to u ..Beat curd with a spoon and make a thick buttermilk and add this to the pineapple gravy ..When started boiling remove from the fire .Now season it with dry red chilly ,fenugreek seeds,curry leaves and mustard seeds ..o the tasty pineapple pulisserry is ready to serve …Serve with rice …

BRINJAL MANCHURIAN

Ingredients

Brinjal -4medium

Garlic-10(chopped finely)

Ginger-medium piece(chopped finely)

Green chilly-3

Spring Onion-1/2 cup

Soya Sauce-2tbsp

Tomato Sauce-3tbsp

Sugar-1tsp

Salt-to taste

Oil-for frying

Water-1/2cup

For batter

Maida-10tbsp

Salt-to taste

Water

Method

Peel and cut the brinjal into long pieces as of french frie

Properly wash using salt water ..Drain well

Make a think batter and dip the brinjal pieces into this .

The pieces should be properly covered with the batter

Heat oil in a kadai

Deep fry the brinjal pieces

Keep them aside .

Heat oil in a pan and add ginger,garlic ,celery and green chilly ..Saute them for few minutes .

When the raw smell goes simmer the fire and add soya sauce ,tomato sauce ,sugar and salt ..Saute for 2 minutes

Then add half cup f water into this and allow to boil

When it become thick gravy add the fried brinjal and stir well .

Saute for another 5 minutes ..The gravy must be covered all over the pieces ..

Finally add spring onion and remove from the fire ..

Serve hot with fried rice or simply as snack ..

PANEER BUTTER MASALA

Ingredients

Paneer-250gm

Butter-2tbsp

Red food colour-1/4tsp

Kasuri methi-1/4tsp

Coriander powder-1tsp

Chilly powder-1/4tsp

Ginger-garlic paste -1tsp

Tomato Ketchup-1tbsp

Tomato paste-1tbsp

Fried Onion-1tbsp(opt)

Milk-2 cup

Method

In a bowl add 1 cup of milk ,coriander powder,chilly powder,tomato ketch up , tomato paste kasuri methi,colour ,salt and mix well ..Keep it aside ..

Cut the paneer to small cubes and shallow fry them ..Keep them aside

In a pan melt butter ..Add ginger -garlic paste and saute them ..Now add crushed fried onion

Then add the milk which is mixed with all powders ..Cook in a low flame for 3 minutes by covering the pan ..Now add the fried paneer to this .Add salt and remaining 1 cup milk to this by little by little .Cook for another few minutes stirring continuously.If u want u can add fresh cream ..So the tasty and quick Butter paneer masala is ready to serve … Serve hot with nan chapathy etc …

TOMATO CURRY

Ingredients

Tomato-4 big(cut into big pieces)

Green chilly-2(slits)

Red chilly powder-1tsp

Turmeric powder-1/4tsp

Big onion-2 (medium pieces)

Ginger Garlic paste -2tsp

Coriander powder-11/2tsp

Garam masala-1/4tsp

Thick coconut milk-3/4cup

Salt -to taste

Sugar-one pinch

Mustard seeds-1/4tsp

Curry leaves-1 string

Method

Heat oil in a kadai .Splutter mustard seeds..Add onion and green chilly into this and saute .Saute till the onion becomes translucent.Then add ginger-garlic paste and saute till the raw smell goes.

Lower the flame ,add chilly powder,turmeric powder,coriander powder and garam masala and saute.

Now add tomato pieces and salt .Mix well with the masala,saute for 2 minutes ..Then add one cup of water and close the pan and cook in low flame for 5minutes .

Don`t mash tomato pieces ..Finally add coconut milk and pinch of sugar ..Check the salt ..

Mix well .Cook for 2minutes in low flame ..Remove the curry from the stove when it begin to boil ..Sprinkle curry leaves and serve with rice ..

GOPI PARATHA

Ingredients

Wheat Flour-2cup

Water-

Salt-to taste

Turmeric powder-1/4tsp

Oil -1tbsp

Cauliflower -1 small

Green chilly-3(chopped)

Ginger-1small piece

Coriander leaves-1cup(chopped finely)

Method

Clean and wash the culiflower in salt water .Finely chop the florets .In a kadai add chopped ginger ,green chilly ,turmeric and saute .Now add chopped florets and salt , saute well till cooked.Add coriander leaves ,mix well .Keep it aside and cool

or

U can cook the cauliflower florets by adding salt,turmeric and water .When cooked drain the water and mix chopped green chilly,chopped coriander leaves and ginger .

In a bowl add wheat flour ,salt and mix well ..Now add enough water and 1 tbsp of oil and knead well to make soft dough ..Cover the dough with a wet cloth and keep aside for at least 1 hour .Now again knead well and divide the dough into equal balls ..

Now roll each ball to small circle and place the gobi mix in the center.Seal by pulling the edges of the rolled dough together to make a ball.Let the stuffed ball to settle down for 2 minutes before rolling them

Now dust the roll .Roll the ball into medium size.If it sticks to the rolling surface, lightly sprinkle atta in both side of the paratha and roll ..

Heat a pan on medium high heat .Place the paratha ..Flip it after 1 minute .After one minute turn to other side .Then flip it again .That time u can see golden brown spots on the top side.Then spread one tsp of oil or ghee on the paratha .Agian flip the paratha and lightly press the puffed areas with a spatula .apply oil .Flip again and do the same .So both sides are well cooked ..Remove from the pan .Make the rest of the paratha in the same way ..So the tasty gobi paratha is ready to serve ..Serve with curd and pickle or have simply ..

GREEN PEAS MASALA

Ingredients

Green Peas-1cup

Big onion-2

Tomato-1

Ginger-garlic paste -1tbsp

Chilly powder-1/2tsp

Coriander powder-2tsp

Turmeric powder-1/4tsp

Garam masala -1/4tsp

Green chilly-1

Curry leaves-1 string

Thick Coconut milk-1cup

Coconut oil-1tbsp

Method

Soak peas in water for at least 4 hours .(U can use fresh peas also)

After that pressure cook it by adding salt and water.

Heat oil in a pan .Add ginger -garlic paste and saute for 1 minute .

Then add sliced onion ,green chilly ,curry leaves and pinch of salt.

Saute them till the onion become light brown in colour.

Mix all the powders in 2tbsp of water and add this mix to the onion ..

Cook it until the raw smell goes.Now add tomato pieces and stir well ..

Saute them well until the oil began to separate .

Add cooked peas to this mix and stir well ..Allow to boil .

Finally add thick coconut milk to this and boil for 1 minute by stirring continuously .Check the salt

If u dont want to add coconut milk u can omit this step.

Transfer this peas masala to the serving dish and decorate with coriander leaves.Serve with appam ,chapaty etc

CHETTINAD FISH CURRY

Ingredients

Cleaned Fish pieces-4 cut into medium sized round pieces

lemon juice-1tsp

Ginger-very small piece (minced )

Garlic-10 cloves( minced )

Tomato-2 med chopped

Tamarind-lemon size

Mustard seeds-1/4tsp

Small onion -20-25(chopped)

Coriander powder-11/2tsp

Kashmiri chilly powder-21/2tsp

Turmeric powder-1/2tsp

Fenugreek seeds-10

Roasted jeera powder-one pinch

Roasted fenugreek powder-one pinch

Method

Marinate the fish with 1tsp chilly powder,turmeric powder ,salt , lemon juice and keep it aside for 2 hours .

Heat oil in a kadai .Splutter mustard seeds,fenugreek seeds and curry leaves .Now add chopped small onion ,ginger ,garlic and saute till the raw smell goes ..Now add chilly powder (2tsp or according to ur taste ),coriander powder and saute for 1 minute in low flame .Add tomato pieces into this and saute till its cooked ..Add the tamarind water (soak tamarind in 3 cups of warm water for 10 minutes and drain the water ) and salt .Boil the mixture .Now cook it for about 15 minutes in low flame. Add the fish pieces one by one .Just rotate the kadai slowly .Close the kadai and cook the fish for 10 minutes in low flame .Open the kadai and increase the flame and cook for another 5 minutes .By that time u will get semi medium gravy ..Now remove from the fire ..Sprinkle jeera powder and fenugreek powder .(If u want u can increase amount of powders ).let the curry cool down and serve with rice

gopi manchurian -nonfry version

Ingredients

Cauliflower(Gobi)-1

Green chilly-4

Big Onion-3

Ginger-1small piece

Garlic-4pods

Capsicum-1

Spring onion-2tbsp

Coriander leaves-1/4cup(opt)

Soya sauce-3tbsp

Chilly sauce -1tsp

Tomato sauce-1tbsp

Sugar-1tsp

Vinegar-1tsp

Salt-to taste

Cornflour -1tbsp

Water-1tbsp

Method

Clean and wash the cauliflower florets in salt water .Keep them aside .

Heat oil in a non stick pan ..Add chopped onion,ginger ,garlic and green chilly together and saute ..Saute till the raw smell goes.

Then add the cauliflower and capsicum to this and mix well ..Add pinch of salt and stir ..Now close the pan and cook the cauliflower for 10 minutes .In between stir them (Sometimes there is a chance of sticking in the pan)

After 10 minutes take one piece and bite it and see ..If u want the gobi to cook more close and cook .

Or if its cooked then add soya sauce ,chilly sauce,tomato sauce ,sugar ,vinegar and spring onion one by one ..

Mix this properly ..Check the salt ,we are adding soya sauce so be careful in adding the salt.Then sprinkle cornflour mix (mix corn flour in water without lumps) to this and stir .

Finally add coriander leaves (opt).It gives a nice aroma to the manchurain and increases the taste too ..So I used to add that ..

If u don’t prefer omit this step.Allow the cauliflower manchurian to cook for 10 more minutes in low flame (to remove the raw smell and taste of cornflour )

So the simple and yummy Gobi munchurian is ready to serve .Garnish with green chilly and coriander leaves.(U can increase or decrease the no of chilly)

Serve with fried rice ,chapaty etc

VEGETABLE PULAV

Ingredients

Basumathy Rice -2

Carrot-1/2cup(cut into small pieces)

Beans-1/4cup(cut into 1 inch piece)

Cauliflower-1/4cup small florets

Big Onion-1(cut into long nice slices)

Ginger Paste-1tsp

Garlic Paste-1tsp

Green chilly-4 (chopped nicely)

Coriander leaves-

Mint leaves-

Coconut milk-3cup

Chilly powder-1/2tsp

Turmeric powder-1/4tsp

Salt-to taste

Cashew nuts-10 (fried)

Raisins-10(fried)

Ghee-4Tbsp

Method

At first soak rice for 10 minutes and after that drain it and keep aside ..Now heat ghee in a pressure cooker and add chopped big onion ..Saute them until the onion become light brown ..Now add the ginger-garlic paste and turmeric powder ..Saute for few seconds ..Now add the rice and saute for 5 minutes ..Now add the vegetables ,green chillies ,chilly powder and salt to the rice and saute for another few minutes ..Now add the coriander leaves and mint leaves (few) and add the coconut milk. Check the salt .Add if needed.Now close the cooker and pressure cook (2 whistle).After 5 minutes open the cooker .Transfer the pulav to a serving plate and decorate with fried cashew nuts and raisins..

ULLI(ONION) THEEYAL

Ingredients

Shallots (Small onion)- 200gms

Red chilly – 5-6nos

Grated coconut – 1\2

Coriander seeds – 11/2tbsp

Turmeric powder – 1\4 tsp

Tamarind – 1 small lemon size

Coconut oil – 2 table spoon

Mustard seeds-1/2tsp

Curry leaves-1 string

Salt -to taste

Add the ground paste to it with 3-4 cups water.

Now add salt and stir well..

Boil till the gravy thickens ..

Method

Cut onion lengthwise into thin pieces.

Fry red chilly,coriander seeds ,coconut and turmeric powder till it become brown in colour.

Grind it into a fine smooth paste

Heat oil in a pan or kadai

Splutter mustard seeds,add curry leaves,onion and saute.

Saute the onion till it light brown..Add the tamarind water to it and cook for 5 minutes by stirring occasionally.

Add the ground paste to it with 3-4 cups water.

Now add salt and stir well..

Boil till the gravy thickens ..

ERISERRY

Ingredients

Raw Plantain(pacha kaya)-2

Green Chilly-4

Curry Leaves-1string

Grated Coconut-1

Dry red chilly-2 slits

Coconut Oil-1tbsp

Mustard seeds-1/4tsp

Salt-to taste

Method

Finely slice the pacha kaya and wash properly using salt .. .Finely grind 1/2 portion of the grated coconut ..Take a cooker and pour the washed kaya into it ..Add ground paste ,chilly slits,salt,curry leaves with 1/2 cup of water ..Mix well and cook …1 whistle is enough ..Remove from the fire..When pressure settle open the cooker..Mash the cooked kaya with a spattula ..Heat oil in a kadai ,add dry red chilly,splutter mustard seeds and add curry leaves ..Now add the remaining grated coconut to a fry pan and fry till brown colour ..Add this to the cooked kaya and mix well ..Mash well ..So easy kaya eriserry is ready

CARROT POORI

Ingredients

Carrot-2

Atta-2cup

Salt-to taste

Water-if needed

Oil-to fry

Method

Peel and wash the carrot..Cut into small pieces and cook them till soft..In pressure cooker only 2whistle is enough.When done open the cooker and drain the carrot (keep the water aside) …Let them cool..Take blender and grind the carrot to a fine paste ..Don`t add water while grinding..

To the atta add salt and this carrot paste and mix well..If needed add the water which used to cook carrot ..Knead well and make a soft dough and keep aside for 15 minutes ..

Then divide the dough to small balls and roll each of them and make small disc ..

Heat oil in a kadai and deep fry the poori …

MANGO CHAMMANTHI/CHATNY

Ingredients

Raw mango -1 small

Grated Coconut-1/2

Green chilly-11/2

Dried red chilly-2

Ginger-very very small piece

Curry leaves-2

Salt -to taste

Method

Fry the red chilly in oil or fried in flames(chuttu edukkanam)

Then grind th roasted red chillies first and then add all the ingredients and grind together by adding little water.

Serve with Rice.

SALAD VADA

Ingredients

All purpose Flour/Maida -1cup

Big Onion /savala-1(chopped finely)

Green chilly-3(chopped finely)

Ginger -1tsp(chopped nicely)

Curry leaves-1 string(chopped)

Yeast or baking soda -1/4tsp

Salt-to taste

Water

Oil-for frying

Method

Add 1/4tsp of yeast in quarter glass of luke warm water and mix well .Keep this aside for about 10 minutes .After 10 minutes add all purpose flour ,chopped green chilly ,ginger ,1tsp of oil,curry leaves ,onion ,salt and yeast mix into a bowl .Mix well ..Add enough water to make a dough ..It need to be bit watery than chappathi mix ..Pour 2 tbsp of oil on top of the dough .Tightly close the bowl and keep aside the dough for minimum 2 hours .(or u can use1/4tsp of baking soda instead of yeast ).Then again mix well.

Now divide the dough into small small balls ..Apply oil or water to the palm of your hands and shape dough into the shape of uzhunnu vada (press each balls between ur palms and make a round shape and make whole in the center using finger .

Heat oil in a kadai .Deep fry the vada in hot oil.When it become golden brown and crisp remove from the oil and drain .Serve with chutney or tomato sauce ..

MULAKU (CHILLY) BAJJI

Ingredients

Basen flour (Chickpeas flour /kadala mavu)-1cup

Banana Peppers/Bajji mulaku-10 no

Rice flour-2tbsp

Kashmiri chilly powder-1/2tsp

Asafoetida powder/hing/kayam – a pinch

Salt – to taste

Baking soda- a pinch (opt)

Water- as needed

Oil -for frying

Method

Wash and drian the chillies .

Mix besan powder,rice flour, salt,chilly powder,asafoetida(kayam) powder,baking soda and water to make a thick batter(like dosa batter)

Make a partial length wise slit in each chilly ( try to not cut the edges ) .If u want u can cut them to equal parts .It is not at all spicy ,so no need to remove the seeds from it.

Now dip each chilly in the batter to coat well on all sides .Deep fry them in hot oil .When both sides are golden colour, remove from the oil and drain them in kitchen tissue. Serve hot with tomato sauce or simply with tea …..

PALPAYASAM

Ingredients

Payasam rice-1/2 cup

Milk-1 1/2 lil

Water-5 1/2 cup

Sugar-1 1/2cup

Cardamom powder-1/4tsp (opt)

Method

In a deep bottomed kadai (we usually use uruli for making payasam) or in cooker add 1 1/2 Lil of milk ,2 1/2 cup of water and 1/2 cup of sugar .Cook them in a very low flame .Stir well occasionally .Cook this milk till its become 1/2lit .By that time u can see a light pink colour .Now add washed rice with 3 cup of water and 1 cup of sugar .Cook till the right consistency u like ..(some one like thick payasam and some others like water like payasam ).If u want u can add cardamom powder and roasted cashew nuts ..So the tasty payasam is ready to serve(we are getting the pink shade because we are making the 11/2 lil milk to half lil by cooking it in low flame .This is the secret behind the taste also .So if u want the authentic payasam please show patience and take time and make like this ) otherwise u can try another method( If u are too busy )

2nd method

If u want to make this payasam in cooker ,then take one handfull of rice ,1 lil of milk and 1cup of sugar ..Add everything in a cooker and close it and cook it till the first whistle comes(in very low flame ).. Remove the weight after the pressure settle down..So the very easy but delicious payasam is ready to serve ….

STIR FRIED VEGETABLES

Ingredients

Mushroom-10 (cut into quarter)

Zucchini-2(cut into quarter)

Tomato-2(sliced)

Red Capsicum-1(cut length wise)

Yellow Capsicum-1(lengthwise)

Green Capsicum-1(lengthwise)

Garlic-2

Red Onion-1(sliced)

Broccoli-1 cup(florets)

Snow peas-10(cut into half)

Fresh pepper powder-1tsp

Olive Oil-2tbsp

Salt-to taste

Method

Cut all the vegetables ,wash and drain them.In a wok or non stick frying pan ,heat olive oil in a high heat until almost smoking.Add three types of capsicum and red onion while stirring continuously for 2 minutes .While stirring add rest of the vegetables except snow peas.Stirring continuously add pepper powder and salt and stir for another 2 minutes .Finally add snow peas,stir well ..Check the salt ..Remove from the fire and serve immediately.

HOT AND SOUR VEGETABLE SOUP

Ingredients

Vegetable broth-4cup

or

u can make veg broth using vegetable cubes by adding it in hot water

Carrot-1( sliced lengthwise)

Mushroom-5(sliced)

Cabbage-1/4cup (sliced finely)

Capsicum-1/4cup(sliced)

Ginger-1tbsp

Garlic-2pods

Green chilly-1(chopped)

Vinegar-1tbsp

Black Pepper powder-1/4tsp(or according to ur taste)

Soya sauce-2tbsp

Sugar-one pinch

Salt-to taste

Coriander leaves-few

Spring onion-1tsp

Cellary-1tsp

Corn flour-1tbsp

Method

Mix vegetable broth , ginger , garlic,vinegar,salt,soya sauce,sugar,pepper powder and chilly.Taste it and add if anything needed .Then take a pan and add this mix to the pan .. Let the mix to boil and add all the vegetables into that.Cook until the vegetables are halfly done (in medium flame) .Now slowly add cornstarch mix to the soup (mix cornstarch in 1/4 cup of water ).Add this slowly stirring continuously till the soup consistency is reached(thick ) .If the amount of cornstarch is high it will spoil ur soup .Cook for another few minutes.Now add cellary,spring onion and coriander leaves .Remove from the flame and transfer in to a serving bowl .So the tasty and easy hot and vegetable soup is ready to serve .(U can adjust the amount of ingredients according to ur taste)

VEGETABLE STEW

Ingredients

Carrot-1

Potato-2

Beans-10

Cauliflower -1/4cup (opt)

Green chilly-2(slits)

Thick coconut milk-1cup

Thin coconut milk-1cup

Big onion-1

Curry leaves-2 strings

Ginger-very small piece

Coconut oil-1tsp

Method

Wash and chop all the vegetables into medium sized pieces.

Take a pressure cooker ,add all the vegetables along with salt ,onion slices and 1/4 cup of water .1 whistle is enough

When the pressure settle down open the cooker , add thin coconut milk along with green chilly ,curry leaves and chopped ginger .Stir well.

Allow it to boil and when it become very thick add thick coconut milk to this.

Boil for 1 minute .Check the salt ..Finally garnish with 1 tsp coconut oil and string of curry leaves ..

Close the cooker for 5 minutes .

By this time the stew looks like very creamy and medium thick form ..So transfer the tasty stew to a serving dish and serve hot with palappam ,dosa etc …

PINEAPPLE PAYASAM

Ingredients

Pineapple-2cup

Sugar-1/2cup

Medium thick coconut milk-3cup

Condensed milk-1/2cup

Sabudana (chowari)-1/2cup

Salt-a pinch
Dried ginger powder-2 pinch

Cardamom powder-1/4tsp

Ghee-1tsp(opt)

Cashew nuts-10(opt)

Yellow colour-2tsp (mix one pinch into 2tsp of water)

Method

Chop pineapple into fine pieces.

Cook them in 1 cup of water along with 2tbsp of sugar .

When cooled grind this cooked pineapple in to fine paste.

Take a deep bottomed pan ,add sugar to this pineapple paste and saute for 10 minutes

Cook sabudana in 2 cup of water (add sabudana in boiling water and cook).

Add cooked sabudana and yellow food colour to the pineapple paste .

Boil for 5 minutes.

Add one pinch of salt to balance the sweetness

Now add coconut milk to the pineapple mix and boil .Stir continuously

When it begin to boil add condensed milk to this (u can increase or decrease the quantity of sugar and condensed milk)

Switch off the gas and add the cardamom powder and ginger powder

Close the pan for half an hour to keep the flavour of the payasam

If u want u can add cashewnuts (fry them in ghee and add) and if the pine apple is not that ripe enough u can add 2 drops of pineapple essence into it .

So the tasty and delicious pineapple payasam is ready to serve

Tomatto Rasam

Ingredients

Tomato-3 med

Green chilly-2

Cumin seeds-1/4tsp

Garlic-2pods

Chilly Powder-3/4tsp

Turmeric powder-1/4tsp

Pepper powder-1/4tsp

Asafoetida powder-less than 1/4tsp

Coriander leaves-1/4cup chopped

Salt -to taste

Tamarind-lemon size

Mustard seeds-1/4tsp

Method

Heat oil in a kadai

Splutter mustard seeds

Add chopped tomato into this and saute .

Stir well till the tomatoes are done

Now add turmeric powder and chilly powder

Saute until its raw smell goes

Make a fine paste of garlic,green chilly and cumin seeds

Add this paste to the tomato mix and saute

Saute for 2-3 minutes in low flame,add salt

Then add coriander leaves,pepper powder ,asafoetida powder(kayam) to this and saute

If u want more garlic flavour u can add crushed garlic in this stage

Finally add tamarind water and 1 cup of water(Soak tamarind in 1 cup of hot water and drain)

Boil for few minutes

Check the salt

Remove from the fire ,add more coriander leaves and close the kadai for few minutes ..

So tomato rasam is ready to serve

Serve with hot white rice and poriyal ….

kadachakka(bread fruit) varutharachathu

Ingredients

Kadachakka(breadfruit)-1

Small onion(shallots)-10

Tomato-1(chopped)

Grated coconut-1/2

Green chilly-2

Fennel seeds-one pinch

Coriander powder-2tsp

Chilly powder-1tsp

Turmeric powder-1/4tsp

Curry leaves-2strings

Garam masala -1/4tsp(opt)

Salt -to taste

Shallots -3 sliced thinnly(for seasoning)

Curry leaves -1string(seasoning)

Water-2cup

Oil-2tbsp

Method

Clean and Peel the fruit .Remove the thick brown colour part .Cut into small cubes and put the pieces into salt water .Wash them properly .

Heat 1tbsp coconut oil in a pan ,add small onion(cut into 2 ) and saute .When it is done then add chopped tomato and cook ..

Add the kadachakka pieces into a cooker along with 1 1/2cup of water ,cooked onion tomato mixture ,curry leaves (1 string)and salt .Pressure cook .2whistle is enough..Try not to over cook it

In the same pan heat remaining oil and add grated coconut ,green chilly slits,fennel seeds and curry leaves ..Fry it till the coconut become light brown in colour.Lower the heat and add turmeric powder,chilly powder and coriander powder one by one .Saute till the raw smell goes from the powders.Remove from the fire and allow to cool(u can add garam masala also if u want )

Take a small blender and add this cooled coconut mix along with some water and grind .Make a very fine paste

Transfer this paste to the pan along with 1 cup of water and allow it to boil .When the gravy began to boil add the cooked kadachakka into this ..Check the salt ..U can add water if u need more gravy ..Allow this mix to boil for 10 minutes .

Now heat oil in a pan and add small onion slices.Fry them till golden brown .Add fresh curry leaves to this onion and pour the seasoning to the curry ..Close the pan for 10 minutes b4 serving .So the nadan kadachakka varuthu arachathu is ready to serve with rice ..

Greengram puzhukku

Ingredients

Green gram(cheru payar)-1cup

Dry red chilly-3

Green chilly-2

Small Onion-10

Garlic-1 pod(opt)

Curry leaves-1 string

Salt -to taste

Grated coconut-handful

Water-1/4cup

Coconut oil-2tbsp

Method

Soak the green gram for half an hour.

Wash it properly and pressure cook by adding 1/2 cup of water and salt .

One whistle is enough.Open the cooker after 10 minutes.If u feel that its not cooked enough cook for few more minutes.

For puzhukku green gram should be cooked well..

When its ready keep aside

Now crush red chilly,green chilly,garlic(opt) and small onion together .Dont make them paste ..

Heat coconut oil in a pan.Add these crushed mixture and curry leaves .Saute till its raw smell goes.

When done add cooked green gram and mix well ..Check the salt .

Finally add grated coconut .Mix well .Cook for 2 minutes in low flame By that time all water left in the gram would be gone ..The puzhukku should be dry.

Then remove from the fire and transfer in to a serving plate.Garnish with curry leaves

Theeyyal

Ingredients

• Snake gourd(medium size)- 1
• Small onion-1 cup
• Green chilly-1
• Turmeric powder-1 ½ tsp
• Chilly powder-1 tsp
• Coriander powder-2tsp
• Grated coconut-1 cup
• Tamarind-small lemon size
• Mustard-½ tsp
• Red chilly-2
• Jaggery-a small piece
• Curry leaves-a few
• Salt to taste

Preparation

• Soak tamarind in water
• Cut snake gourd into small pieces
• Fry coconut with curry leaves till golden brown
• Then add chilly and coriander powder,sauté
• Grind it well
• In a pressure pan pour 2 tsps of oil
• Fry small onion and snake gourd
• Add tamarind juice,salt and pressure cook
• Then add ground coconut to it
• A small piece of jaggery and cook till gravy is thick
• Fry mustard,red chilly and curry leaves and add to the curry

FISH COCONUT CURRY

Ingredients

Medium-size Mackerel or Pomfret fish (cut into 2 inch size pieces about 12)
1 cup freshly grated coconut
3 teaspoon chilli powder
3 spoon coriander powder
1 teaspoon turmeric
2 cloves of garlic
1 teaspoon of peanut oil
Salt as required
8 pieces of sour cocum
1 table spoon freshly chopped coriander

Method:

To salt the fish: Wash the fish pieces thoroughly, three times with fresh water. Add about 1/2 cup of plain salt to the fish, mix and apply it all over the fish pieces. Leave aside for about 45 minutes.

For the curry: Take 1 cup of freshly grated coconut and add 3 teaspoons of red chilli powder, 3 spoons of coriander powder and 1 teaspoon of turmeric and grind it in a mixer to make a smooth paste. Keep aside.

Wash the salted fish thoroughly. In a pot heat 1 teaspoon of peanut oil, add the garlic; once it turns brown add the curry paste with 3 cups of water. Add all the pieces of fish to it; add 8 pieces of cocum and 2 teaspoons of salt. Cook the curry for about 20 minutes on a medium to high flame. Add the freshly chopped coriander before serving.

Serve it in a bowl with curry and pieces of fish; garnish with fresh leaves of coriander. Goes well with hot basmati rice.

Drumstick-Aloo curry

Ingredients

6 drumsticks, peeled cut in fingers
3 potatoes, cut in chunks
1 onion finely chopped
1 tomato finely chopped
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1 tsp. chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1 tsp. Maharastrian black masala (kaala masala)
Salt to taste
1 tsp. wheat flour
1/2 tsp. mustard seeds
3-4 pinches asafetida
3 tbsp. oil

Grind Together:

1 small onion
5 garlic flakes
2" piece ginger
2 red chillies
1/2 tsp. cumin seeds
1 tsp. sesame seeds
5-6 cashews
2 long tamarind strips
1 stalk mint leaves, plucked
1 tbsp. curd

Method:

Heat 1 tbsp. of oil, and fry ground paste till oil separates Keep aside. Meanwhile, heat the remaining oil in another large pan. Add mustard seeds, curry leaves, asafetida, and allow to splutter. Add the potato and drumsticks, stir, sprinkle a little water, cover to cook. Sprinkle water frequently, stirring each time, to cook evenly. When the potatoes are soft to pressure, add all the dry masala powders, salt, tomato, onion. Stir-fry till the onions turn soft. Add the ground paste, half a cup of water, stir and cook further for 2-3 minutes. Sprinkle the wheat flour, and stir immediately to blend. Take off fire after a minute. Pour into the serving dish, and garnish with chopped coriander. Serve hot with rotis, phulkas, or millet chappatis.

Janthikalu / Murukku

Ingredients :

1.Rice Flour - 1 cup

2.Butter - 1 1/2 tbl spoon

3.Vaamu (Ajman Seeds) - 1/4 tbl spoon

4.Salt - To taste
Procedure :

1.Take bowl add rice flour,vaamu,butter,salt and little water. Add just enough water to make a soft dough.

2.Take muruku maker and fill it with dough.

3.Now heat oil in pan.Put the dough in muruku maker and press into hot oil.

4.Fry till janthikalu turn golden brown. Fry them on both sides.
5.Water - little

6.Oil - For Deep Frying