Capsicum Carrot Stir Fry/Thoran

Ingredients

• Carrot chopped  - 1 
• Capsicum chopped - 2
• Turmeric powder - 1/4 tsp
• Pearl onion chopped - 2 tbsp
• Green chilli chopped - 2 nos
• Ginger chopped  - 1/2 tsp
• Garlic chopped  - 2 cloves
• Grated coconut  - 4 tbsp
• Mustard seeds  - 1/2 tsp
• Urid dal       - 1/2 tsp

Preparation

1.Heat oil in a kadai. Splutter mustard seeds and add urid dal.

2.Saute ginger, garlic, pearl onion and green chillies. When onion turns to light brown, add turmeric powder.

3.Add chopped carrot, capsicum and salt. Saute well. Then add grated coconut and curry leaves.

4.Cook this in an open pan as it cooks fast. Take care not to overcook. 

Bhindi Do Pyaza

Ingredients 

• Lady finger/bhindi - 500 gms
• Onion - 2 Large
• Turmeric powder - ½ tsp
• Red chilly powder - 1 tsp
• Dried mango powder/Amchur - 1 tsp
• Garam masala powder - 1 tsp
• Oil/ghee - 3 tbsp

Preparation

1.Wash the bhindi in running water. Then wipe them with a kitchen napkin. Now chop the bhindis into half inch pieces. Slice the onions thinly.

2.In a pan, add ghee or oil. Then add the chopped bhindis. Saute them on a low to medium flame till the bhindis become slightly tender.

3.Now add the sliced onions. Add all the dry masala powders except garam masala powder and amchur and mix well. Add salt too. Mix the bhindis well with the onions.

4.Cook on a slow flame till the bhindi has become tender and cooked. Don’t overcook as the bhindis will get mushy.

5.Add the garam masala powder and amchur. Mix it with the bhindi and onions.

7.Serve Bhindi Do Pyaza with rotis or phulkas.

Banana Nutella Icecream

An easy Ice cream with just two ingredients

Ingredients

• Banana(robusta) - 2
• Nutella - 3 tbsp

Preparation

1.Peel and slice the bananas and freeze it in an airtight freezer safe box or in a ziplock.

2.Once completely frozen, take it out from freezer, grind it with nutella until creamy.

3.Transfer to an airtight freezer safe box and freeze it for 4 hours before scooping and serve.

Rava Dosa

Ingredients 

• Rava/semolina - ½ cup, unroasted
• Rice flour - ½ cup
• Wheat flour - 2 tbsp
• Green chili - 1, finely chopped
• Onion - 1 medium , finely chopped
• Curry leaves - 5 to 6 , chopped
• Ginger - ½ inch , finely chopped
• Water
• Salt

for tempering

• Oil - 1 tsp
• Mustard seeds - ½ tsp
• Cumin seeds - 1 tsp
• Oil or ghee

Preparation

1.Take the rava, rice flour, all purpose flour, green chilies, ginger, onion,  in a mixing bowl.

2.Heat 1 tsp oil in a small frying pan. crackle the mustard seeds first. the mustard seeds should pop before you add the cumin seeds. then add the cumin and curry leaves. saute for a few seconds till the cumin browns.

3.Add this tempering mixture along with the oil to the other ingredients in the bowl. add salt.

4.Pour water and make a thin batter without any lumps. the batter should be of medium consistency. keep aside for 15 to 20 minutes.

5.Heat the tava or non-stick pan. smear a bit oil.with a ladle pour the dosa batter from the edges towards the center.

7.sprinkle 1 tsp of oil from the top. 8.let the base becomes golden and crisp. flip and cook the other side. when both the sides are cooked, remove the dosa from the pan.

9.Serve the onion rava dosa hot with coconut chutney or Sambar.

Coconut Chutney

 Ingredients

• Coconut - 1/2 cup (grated)
• Green Chillies - 3
• Fried Gram -1 tbsp (also known as pottukadalai)
• Ginger - 1 small bit
• Salt to taste

Preparation

1.Grind coconut, green chillies, fried gram, ginger together with needed water and salt.

2.Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal.

3.When dal turns golden brown, add curry leaves and pour it over the chutney.

Aviyal

Ingredients 

• Vegetables -  3 cups
• (Carrot, Yam,  Cucumber, Yard long beans, Snake gourd, Raw banana, Drumstick )
• Green chilly - 3
• Curry leaves - 2 strings
• Coconut grated - 1/2 cup
• Cumin seed - 1 tsp
• Curd - 25 ml
• Turmeric powder - 1/4 tsp
• Red chilly powder - 1 tsp
• Shallots - 5

Preparation

1. Clean and cut all the vegetables lengthwise of 1/2 inch thickness.

2. Take a pan add  vegetables turmeric powder, red chilly powder, salt, water and 1 tbsp. of coconut oil. Cover and cook till the vegetables are almost cooked.

3. Grind coconut, cumin seed, green chilies, shallots in a blender.

4. Add this coconut mixture and curd to the cooked vegetables and cook for few minutes.

5. Finally add coconut oil and curry leaves to the vegetable mixture.

Papaya Apple Juice



Ingredients

• Ripe Papaya -  1
• Apple - 1
• Sugar - To Taste
• Water - 1.5 Cups
• Cardamom - 1
• Ice Cubes - Few, if required

Preparation 

1. Peel, de-seed and chop papaya. Core and chop apples.

2. In a blender or mixer add papaya, apple pieces, 1 cup water and blend until smooth around 1-2 minutes.

3. Add sugar, more water, cardamom (if using) and blend for a minute.

4. Chill and serve or add ice cubes before serving. Enjoy the your juice.

Bread Upma

Ingredients 

• Bread - 5 slices
• Onion- 1
• Tomato - 2
• Green chilli - 2 slit
• Ginger -1/2 tsp finely chopped
• Turmeric powder - a pinch
• Sambar powder - 1 tsp
• Ghee or oil - 2 tsp for frying bread
• Salt to taste

For the seasoning

• Oil - 2 1/2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few

Preparation 

1.Cut bread into small pieces or pulse it in mixer 2-3 times.

2.Heat 2 tsp of ghee and roast the bread until golden brown. Switch off and let the bread be in the heat of the pan.

3.Heat oil in a pan, add mustard seeds, when it splutters, add onions, ginger, green chillies, curry leaves and saute until onions turn transparent.

4.Then add chopped tomatoes, turmeric powder, sambar powder, salt needed and cook until tomatoes are soft.

5.Then add bread pieces and toss until bread is well coated with the masala. Serve hot.

Yam-Moong beans /Chena Cherupayar Curry

Ingredients

• Yam  – 1 ½ cup (bit size square pieces)
• Moong beans  – ¼ cup
• Green chilly – 3
• Turmeric powder – 3/4 tsp
• Cumin seeds, crushed – 1 tsp
• Garlic clove, crushed – 1
• Grated Coconut – 1/2 cup
• Whole Red chilly – 1
• Curry leaves
• Salt to taste

Preparation

1. Wash and cook moong beans with enough Green chilly, water and salt. When it is half done add Yam.

2. Grind coconut with little water, garlic, turmeric and cumin seeds.

3. Once it cooked, add grind coconut mix to cooked yam along with curry leaves.

4. Boil it in medium-low flame for 5 minutes.

5. Heat little oil in a pan and splutter Mustard and put 1 red chilly. Switch off flame and put ¼ tsp chilly powder in that. Then  pour it over prepared yam curry.

Bread Unniyappam

It is an easy version and here we are not using the unniyappam mould

Ingredients

• Coconut bits - 1tbsp
• Black Sesame seeds - 1 tsp
• Ghee - 1 tbsp

For Batter

• Bread slices - 6
• Small banana - 4
• Jaggery - 1/2 cup
• Cardamom (crushed) - 4
• Salt - a pinch

Preparation

1.Mix ingredients  to a medium thick batter. Consistency should be similar to that of an idli batter.

2. Heat ghee in a pan and fry the coconut bits and add it in the batter. Saute sesame seeds in the same ghee and add it in batter.

3.Take some water in a bowl and keep it aside.

4.Heat oil in pan, take a deep curved spoon(like ice-cream scooper) dip it in water and take batter using this spoon and put it in hot oil. Deep fry it in oil.

Vegetable Khichdi

Ingredients 

•  Rice - 1/2 cup
•  Tur/Mung Dal - 1/4 cup
•  Water - 2 1/2 cups
•  Onion -1
•  Green chilli - 1 slit
• Tomato - 1
•  Ginger-garlic paste -1/2 tsp
•  Potato -1
•  Green peas -1/4 cup
•  Turmeric powder -1/4 tsp
•  Chilli powder -1 tsp
•  Coriander powder -3/4 tsp
•  Garam masala powder - 1/4 tsp

For the seasoning

•  Oil - 1 tbsp
•  Mustard seeds - 1 tsp
•  Cumin seeds/jeera -3/4 tsp
•  Hing - a generous pinch
•  Curry leaves - few

Preparation

1. Wash and soak rice and dal for 30 minutes in hot water.

2. Wash, peel the skin and cut potato into cubes. Chop onions and keep it aside.

3.Heat oil in a cooker, add mustard seeds, cumin seeds, when they sizzle, add curry leaves and hing. Then add chopped onions and saute until onions turn transparent.

4.Now add ginger garlic paste and saute for a few more minutes. Add tomato and saute till it becomes soft.Add the chopped potatoes and peas.

5.Add turmeric powder, chilli powder, coriander powder, garam masala powder and saute for 2-3 seconds.

6.Then add the soaked dal + rice and saute for a few more seconds. Add 2 1/2 cups of water, salt needed and bring it to boil.

7. Close the cooker and pressure cook for 3 whistles. Once the pressure subsides, open the cooker and mix it gently.

8.Now we will do the top up seasoning - Heat 3 tsp of ghee, add cumin seeds, when it sizzles, add red chilli, finely chopped garlic, saute for a few seconds and pour it over the khichdi.

Beef Curry Thattukada Style

Ingredients 

• Beef- 1/2 Kg
• Onion -2 
• Ginger,finely chopped- 1 tsp
• Green chilies - 2
• Curry leaves-3 sprigs
• Water-1 cup

To grind

• Ginger,chopped-1 tbsp
• Garlic,chopped-1 tbsp
• Kashmiri chili powder- 1 tbsp
• Turmeric powder- 1/4 tsp
• Coriander powder- 1 tbsp
• Fennel seeds- 1/2 tsp
• Cinnamon - 1" piece
• Cloves-2 nos
• Cardamom-2 nos
• Star anise- 1 small
• Whole black pepper- 1/2 tsp

Preparation

1.Combine all the ingredients to grind in a blender. Grind it to a paste.

2.Heat oil in pan/pressure cooker. Add sliced onion, ginger, green chilies and curry leaves. Saute until onion turns translucent.

3.Now add the ground masala and fry until oil starts to separate. Add beef and mix well.

4.Add water and salt to taste, cover and cook until beef is done. Uncover and cook until gravy turns thick.

Kakka Ularthiyathu/ Clam Fry



Ingredients

• Clam - 250 gm
• Shallots crushed - 15
• Pepper crushed- 1tbsp
• Ginger crushed - 1" piece
• Garlic crushed - 5
• Chilly powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Curry leaf - 1 sprig

Preparation

1.Clean the meat and add chilli, turmeric, salt and 1/2 cup of water.

2.Cook the clams in medium heat till water evaporates.

3.Heat oil in a pan and splutter mustard. Add curry leaf, onion, garlic and ginger one by one and saute well.

4.When onion becomes transparent add cooked clams.

5.Finally add pepper. Again cook for 5 minutes

Fish Pickle / Meen Achar



Ingredients

• Fish – 1 kg
• Garlic – 20 flakes
• Ginger – 3"piece thinly sliced
• Fresh ginger-garlic paste – 3 tsp
• Curry leaves – 5 sprigs
• Chilly powder- 3 tbsp
• Turmeric powder- 1/2 tsp
• Green chillies – 4 slit
• Pepper powder –  2 tsp
• Fenugreek powder – 1/2 tsp
• Vinegar – 1/4  cup
• Sesame oil – For deep frying

Preparation

1. Clean and cut the fish into small cubes. Marinate them with salt, turmeric powder and pepper for at least 30 mts. Fry them in oil. Keep aside.

2. In another pan pour some oil and shallow fry the  ginger, garlic and curry leaves and keep aside.

3. Splutter the mustard seeds in the remaining oil. Add the ginger-garlic paste, green chillies  and cook until their raw taste is gone. Remove from heat.

4. Add chilli powder and fenugreek powder. Mix well, add the fried ginger, garlic, curry leaves,fried fish and again mix well. Check for salt.

5. Add vinegar and mix well. Bring to a boil and switch off.

Tips: If you would like to have more gravy you can add around 1/2 cup hot water and heat it.  Store in an airtight container when it cools down completely. Use it after at least 2 weeks for the  flavors to set in.  Refrigerate if you want to keep it for long.

Tomato Cheese Pasta

Ingredients 

• Pasta - 1 cup
• Onion - 1
• Cheese - 2 tbsp
• Olive oil - 2 tbsp
• Tomato  - 2
• Garlic - 4 pods
• Pepper powder - 1/2 tsp

Preparation

1. Boil water, add salt and  1 tsp of olive oil in it. Add the pasta and let them to cook well.

2. Drain the pasta and mix it with 1/2 tsp of Olive oil and keep it aside. Cut onion and garlic finely.

3.Heat the pan and add 1 tbsp of olive oil  in it and saute the onion and garlic until little mushy.

4. Add tomato paste and saute the paste until raw smell goes.  Then add pepper powder and required salt in to it then mix well. Add half cup of water and bring them into boil.

5.When the oil is whooshes out well  stop the stove. Add the tomato mixture into the pasta and mix well. Add the grated cheese and 1 tsp of oregano seasoning into it and mix well.

Fish Roast

Ingredients

• Fish – 1/2 kg
• Onion – 3 
• Tomato – 2 
• Green chilies – 2
• Ginger – 1/2 inch piece
• Garlic – 4
• Turmeric powder – 1/4 tsp
• Kashmiri chilly powder – 1 tsp 
• Coriander powder – 1 tsp
• Pepper powder – 1/2 tsp
• Fennel powder – 1/2  tsp 

To marinate

• Turmeric powder – 1/4 tsp
• Chilly powder – 2 tsp
• Coriander powder – 2 tsp
• Vinegar – 1 tsp
• Salt 

Preparation

1.  Marinate the fish pieces for around 30 minutes and shallow fry it in oil.

2.  Heat oil in a pan. Add the ginger, garlic, sliced onion and green chillies. Saute well at medium heat. When the onion turn golden, add the tomatoes and curry leaves.

3.  When the  tomatoes get mashed up, lower the heat and add the turmeric powder, chilly powder, coriander powder, pepper powder and fennel powder. Check for salt. Mix well and add the fried fish pieces on the masala.

4.  Coat the fish pieces with the onion masala and cook for 5 minutes.  Serve hot with rice/ chapathi.
  

Mushroom / Koon Thoran

Ingredients 

• Mushroom – 250gm
• Onion – 1 / Shallots - 15
• Grated coconut –  1/2 cup
• Green chilies – 2, slit
• Ginger – 1/2 inch, chopped
• Garlic – 2, chopped
• Turmeric powder – 1/4 tsp
• Chilly powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Pepper powder – 1/4 tsp
• Garam masala powder – 1/2 tsp
• Curry leaves – 1 sprig
• Dry red chilies – 2

Preparation

1. Put the mushrooms in water and 1/2 tsp turmeric powder for about 10 minutes. Wash the mushroom well in 2-3 rounds of water. Chop them to small pieces.

2. Heat oil in a pan at medium heat. Splutter mustards and fry dry red chilies. Add the sliced  onions. Stir fry until they are lightly browned.

3.Bring down the heat and add the chopped mushroom pieces, ginger, garlic, green chilly, spice powders, grated coconut, salt and curry leaves.

4.Stir fry at medium heat until mushroom is done and water oozed out is completely evaporated. Mushroom will get cooked fast. Switch off.

Capsicum Rice

 



Ingredients

• Basmati Rice - 1 cup
• Capsicum chopped - 1 1/4 cup
• Garam Masala Powder - 1 tsp
• Onion - 1 chopped
• Urad dal - 2 tsp
• Coriander seeds - 2 1/2 tsp
• Cumin seeds - 1 tsp
• Red chillies- 4

Preparation

1.Wash and soak basmati rice for 20 minutes, drain the water and cook the rice.  Keep it aside.

2.Chop capsicums into small strips.

3.Heat a tsp of oil, fry urad dal, coriander seeds, cumin seeds and red chilli. Powder it and keep it aside.

4.Heat oil in another pan, add mustard seeds, when they splutter, add finely chopped onions and saute till it turns transparent .

5.Now add the chopped capsicums, prepared masala powder, garam masala powder and salt needed. Saute on high flame till the capsicums are slightly cooked. Do not overcook as the capsicums should be crispy.

6.Mix cooked rice gently, garnish with coriander leaves and serve hot with raita.

Raita

Preparation

1.Peel and cut 3 onions lengthwise into thin strips. Add salt needed.

2.Mix 1.5 cups of plain yoghurt.

3.Heat 1 tsp of oil and season with mustard seeds and 1 finely chopped green chilli.

4.Add the seasoning to yoghurt. Garnish with coriander leaves
 

Mushroom Cutlet

Ingredients

• Mushroom - 250 gm
• Onion finely chopped - 1 medium
• Garlic crushed - 3 cloves
• Ginger crushed - a 1 inch piece
• Green chili chopped -  2
• Garam masala - 1 tsp
• Chili powder - 1/4 tsp
• Curry leaves chopped - 1 sprig
• Potato boiled, peeled and mashed - 1 medium
• Egg - 1

Preparation

1.Bring to boil 3 cups of water in a cooking vessel and add mushrooms . Cook it covered for 2 minutes. Switch off flame and drain the mushrooms. Pat dry it with a kitchen towel .

2.Finely chop it using a knife or put in a food processor.

3.Heat oil in a pan and add chopped onions and fry it. Add crushed ginger, garlic and green chilies and fry for 3-4 minutes.

4.Add chopped mushrooms and saute till the water evaporates. Add chilly powder,garam masala , salt to taste and curry leaves and fry till it is well sauted. Switch off the flame and let it cool.

5.Add the mashed potato with the mushroom mix and combine it well using your hands. Make small balls with it , keep it in your palm , and give a gentle press to shape it into a thick circle.

6.Dip it in beaten egg, roll it in bread crumbs and deep fry in medium flame till it is golden and done.

Bitter Gourd / Pavakka Thoran

Ingredients 

• Bitter gourd  - 1 big
• Ginger - small piece
• Coconut - 1/2 cup
• Shallots - 5 
• Green chilly - 3
• Curry leaves
• Salt

Preparation

1. Finely chop the bitter gourd.

2. Add grated coconut, sliced shallots, curry leaves, green chilly and chopped ginger into it.

3. Heat oil in a pan and splutter mustards.  Add the bitter gourd and salt into this.

4. Cook it in low flame.

Mushroom / Koon Roast

Ingredients 

• Mushroom – 250 g
• Fennel Seeds – ½ tsp
• Onion – 1 Large
• Tomato – 1
• Ginger  garlic paste – 2 tsp
• Red Chilli powder – ¾ tsp
• Turmeric powder – ½  tsp
• Coriander powder – 2 tsp
• Garam masala – ¾  tsp

Preparation

1.Peel the skin and put the mushroom into water with 1/2 tsp of turmeric powder for 10 minutes and wash it well. Slice mushroom into small pieces.

2.Heat oil in a pan and splutter fennel seeds. Add sliced onion and curry leaves. Cook with the pan covered and stir in between till onion turns  brown in color.

3.Add sliced tomato and sauté till it becomes soft and oil starts appearing on the sides of the pan.

4.Add ginger garlic paste and saute for a min. Add all masala, salt and sauté for a minute. Add mushroom and mix well so that the mushroom get coated with the masala.

6.Cook with the pan covered in medium flame till mushroom is cooked well. Serve hot.

Chena Mezhukkupuratti / Elephant Yam Stir Fry

Ingredients

• Chena/Elephant Yam (peeled and cubed) - 2 cups
• Turmeric powder -1/4 tsp
• Chili powder -1/2 tsp + 1/2 tsp
• Mustard seeds -1/4 tsp
• Curry leaves - 1 sprig
• Red Chilly - 1
• Garlic crushed - 3 cloves
• Shallots (sliced) -1/2 cup
• Pepper powder -1/2 tsp

Preparation

1.Thoroughly rinse the cubed chena/yam.

2.Add turmeric powder,1/2 tsp chili powder, salt and water to it and cook until done. Do not over cook. Drain well and keep aside.

3.Heat oil in a non stick pan ,add mustard seeds and let it splutter. Add curry leaves, garlic, red chilly  and shallots and saute until it turns translucent.

4.Now reduce the flame to low and add 1/2 tsp chili powder, pepper powder. Saute for a few seconds.

5.Now add the cooked yam and saute for a few minutes or until it is browned.

Mushroom Masala

Ingredients 

• Mushroom – 1 cup
• Chilly Powder – 1 1/2 tsp
• Onion – 1
• Ginger/Garlic Paste – 1/2 tsp
• Coriander powder – 1/2 tsp
• Chicken Masala – 1/4 tsp
• Garam Masala – 1/4 tsp
• Turmeric Powder – 2 pinch
• Tomato – 1/2
• Green Chilly – 2
• Potato (slice it to very small pieces) – 1/2
• Pepper Powder – 1/2 tsp 

Preparation

1. Cut the Mushroom into bite size pieces. Keep it in water with salt and turmeric for 5 minutes.

2.Heat the oil in a pan. Splutter the mustard Seeds and add the the sliced onion into the hot oil, allow it to turn transparent colour.

3.Add the sliced green chillies, ginger garlic paste , tomato and saute it well for about 2 mins.

4.Add chilly powder, turmeric powder, coriander powder, chicken masala ,pepper powder, garam masala and allow it to cook well and a nice aroma comes out.

5.Add more oil if you feel its necessary and add salt to taste.

6.When the above masala is cooked well add the mushroom pieces and small potato pieces into the cooked masala allow it to fry along with the masala .

7.When the mushrooms are cooked well add chopped cilantro.

Pasta in Tomato Sauce

Ingredients 

• Pasta - 3/4 cup
• Tomato puree - from 1 big tomato
• Garlic paste - 1 tsp
• Tomato sauce - 1 tbsp
• Tomato - 1 chopped
• Pepper - 1/2 tsp
• Olive oil - 1 tsp

Preparation

1.Boil water and cook pasta with salt until slightly soft yet crunchy enough to bite.Drain water and keep aside.

2.Heat olive oil in a pan, add garlic paste and saute until slightly browned.

3.Then add chopped tomatoes, toss it a minute.Then add tomato puree and saute until raw smell totally leaves.Add required salt and pepper, give a quick stir.

4.Then add the cooked pasta and mix well, add tomato sauce and sprinkle little water if the mixture is too dry.

5.Allow it to boil 2-3 mins until the pasta is coated well with the sauce.

Mashed Tapioca / Kappa Vevichathu



Ingredients 

• Tapioca/(Kappa) – 1 kg
• Turmeric Powder – 1/4 tsp
• Dry red chilly - 2
• Curry leaves - 1 stem

To Grind

• Grated Coconut – 1 cup
• Shallots  – 5
• Green Chillies – 2
• Garlic – 4  cloves
• Turmeric Powder – 1/4 tsp
• Cumin Seeds - 1/2 tsp

Preparation

1.Peel the outer brown skin and inner pink skin. Chop the edges and cut it into medium-sized pieces. Wash it thoroughly a couple of times.

2.Boil the tapioca pieces in plenty of water along with salt and a 1/4 tsp turmeric until tender. This will take anywhere between 10-20 minutes depending on the type of tapioca used. Be careful not to overcook the tapioca or else it will end up being mushy.

3.Drain the water thoroughly and keep the tapioca pieces aside.

4.Grind coconut, shallots, green chillies, garlic,  turmeric powder and cumin seeds to form a very coarse paste.

5.To the same pan used for boiling the Tapioca, add the cooked tapioca pieces, coconut mixture.

6.Cover and cook for 3-4 minutes on low heat. Remove lid and mix everything thoroughly. Add more salt if needed. Mash the pieces thoroughly using the back of a wooden spatula.

7.Heat oil in a pan and add mustard seeds. When it crackles, add curry leaves and dry red chillies and pour this to the cooked tapioca.

Punjabi Rajma Masala

Ingredients 

• Onion - 2 (peel and wash and grind it and make fine paste)
• Rajma - 1 cup
• Tomato - 2(wash and roughly chop and grind it and make fine paste)
• Ginger-garlic paste - 2 tsp
• Cumin powder- 1/2 tsp
• Kashmiri red chilly powder - 1 tsp
• Turmeric powder - ¾ tsp
• Coriander powder - 1 ½ tsp
• Garam masala - 1 tsp
• Cream - ½ cup
• Butter - 2 tbsp

Preparation

1.Rinse and soak the rajma/kidney seeds in enough water over night or 9-10 hour.

2.Strain the water and wash rajma again .In  a pressure cooker add rajma and 2 glass water and pressure cook on low flame for 35-45 mins.

3.Check the rajma cook or not by pressing a bean.

4.Heat the butter in a pan.Add onion paste  and sauté them till light golden color.

5.Add ginger-garlic paste and sauté for 2 mins .

6.Add cumin powder ,red chilly powder, coriander powder and turmeric powder,salt and mix it well.

7.Add tomato paste and sauté them till tomato paste separates the oil.

8.Add garam masala and stir it.Add fresh cream and cook for 1 mins.

9.Add cooked rajma with water and mix it well and press few beans by spoons for thick gravy.

Lemon Dates Pickle

Ingredients  

• Ripe lemon – 10
• Dates chopped – 100 gm
• Sesame/gingely  oil – 1/2 cup
• Sugar – 2 tablespoon
• Mustard seed – 1 teaspoon
• Fenugreek seed – 1 teaspoon
• Green chilly -  4, sliced
• Ginger  – 1 tablespoon, sliced
• Garlic – 1 tablespoon,sliced
• Ginger and garlic paste – 1 teaspoon each
• Kashmiri chilly powder – 1 tablespoon
• Turmeric powder – 1 teaspoon
• Asafoetida - 1 teaspoon
• Vinegar – ¼ cup
• Salt

Preparation

1.Boil 4 cups of water with salt in a saucepan. Remove from gas. Add lemon to it & stir well. Keep it covered for 10-15 minutes till the lemon skin becomes soft.

2.Once the skin becomes soft, strain the water completely. Dry the lemon with cloth.  Cut the lemon into 2-3 pieces. Add salt, half of the sugar & asafoetida to the lemon pieces and mix well. Store this at room temperature for 3 days.

3.Heat 2 tbsp oil in a pan & splutter mustard & fenugreek seeds. Add sliced ginger, garlic and green chilly. Fry till it becomes golden brown. Keep it aside.

4.Add some more oil to the pan, when it becomes hot, add chopped dates. Cook till it becomes soft. keep that also aside.

5.Add some more oil and when it becomes hot, add ginger garlic paste. When it becomes golden brown, add kashmiri chilly powder, turmeric powder and 1- 1 1/2 tbsp sugar (the powders should be added at lowest flame). Stir well till the gravy becomes dark red. Add vinegar to this masala and let it boil.

6.Once the vinegar boils, add the previously sauted ginger, garlic, green chilly & dates to this. Mix well. Add the lemons stored at room temperature. Combine everything well. Check salt and add more, if needed. Remove from gas & let it cool completely. Store the pickle in airtight jars/containers.

7.Boil the remaining oil in another pan & cool it completely. Pour the cooled oil on top of the pickle stored in the container/jar.


 

Dates Vada

Ingredients  

• Rava (semolina) - 1 cup
• Egg - 1
• Dates - 1/2 cup (chopped)
• Sugar - 2  tbsp
• Nuts / Rasins - a few

Preparation

1. Beat eggs. To this add sugar, dates, rava and nuts.

2.Mix well to make a thick pliable batter.

3.Make vada shapes with the batter and deep fry till golden brown and crispy.

Oats Puttu

 

Instant Oats - 2 cups
Salt- to taste
Coconut - 4 tablespoons

1.Roast the oats in a pan untill you get the roasted aroma.Powder the oats in a blender.
2.Sprinkle some salt and water (unlike normal puttu this requires very less water) and mix well and wet the mixture. It forms some lumps also.
3.Add the whole lot in to a blender and pulse for two three times. Now you get puttu powder without any lumps.
4.In puttu maker keep the grating , then add grated coconut, followed by two hands full of wet oats powder then again layer with grated coconut then repeat the the oats powder layer and top with coconut. Likewise fill alternatively the whole cylinder of the puttu  steamer.
5.Close the cylinder and keep on top of boiling water in side the puttu vessel, steam for 5-7 minutes till the steam comes out from the lid of the cylinder.

Purple Yam Curry / Kachil Puzhukku

 

• Kachil/Greater Yam -1 small
• Chilly Powder-1/4tsp
• Turmeric Powder-1/4tsp
• Water-1 cup
• Grated coconut -1/2 cup
• Cumin Seeds-1/4tsp
• Shallots-6
• Dry red chilly-2(slits)

1.Remove the skin and wash well. Cut into large cubes
2.Place in a pressure cooker and add chilly powder, turmeric powder, curry leaves,water and salt.
3.Pressure cook for 1 whistle and open the cooker after the pressure settle down
4.Mash the pieces with back of the ladle.
5.Grind grated coconut, cumin seeds and small onions together to a coarse  mixture
6.Add this ground paste to the mashed yam and mix well. Allow it to boil for 5 minutes in medium flame
7.Now do the seasoning . Add seasoning to the curry and close for 5 minutes and mix well
Note: In some places,instead of seasoning they add coconut oil curry leaves to the cooked yam and close for few minutes
 

Chili Parotta

 

Parotta - 3
Capsicum, cubed - 1

For the Tomato Gravy:
Onion - 1
Green chillies - 2
Ginger, Garlic- 1 tablespoon together
Tomato - 1
Kashmiri chilli powder - 1 teaspoon
Coriander powder- 1 teaspoon
Garam Masala powder- 1/4 teaspoon
Curry leaves- 2 strand
Cinnamon bark- 1 small piece
Cloves-2
Cardamom-2
Oil- 3 teaspoons
Salt- to taste

To Grind as Paste:
Coconut- 1/4 cup
Cashew nuts- 5-6

1.Chop or cut the parottas to small pieces.
2.Grind coconut and cashew nuts together as a fine paste. First powder it inside the blender then add water and grind as a paste.
3.Heat oil in a pan and add Cinnamon, Cloves and Cardamom when you get the smell of it add onion and cook till translucent.
4.Add Green chillies, Curry leaves and cook for thirty seconds. Add Ginger, Garlic and cook till the raw smell leaves.
5.Add the Tomatoes and salt; cook till mushy. Add Chilli powder, Coriander powder and Garam masala powder; cook for thirty seconds.
6.Add 1/4 cup of water and cook the gravy for one minute on medium flame till starts to thicken. Now add the ground coconut paste and mix well and cook well for about a minute and switch off and keep aside.
7.In another pan heat a teaspoon of oil, add capsicum and cook till white spots starts to appear on the skin. Add the parottas and cook for a minute till the parotta gets the heat and becomes slightly crispy.
8.Now add the gravy and some curry leaves for flavour and  cook till the gravy totally is absorbed by the parotta and the parotta becomes soft.
9.Cook for about a minute or two and check for salt. Garnish with curry leaves and serve with Onion Raitha.

Aval Vilayichathu / Jaggery Candied Rice Flakes

Ingredients 

• Brown aval/ poha / Rice flakes – 1 cups
• Jaggery – 1/2 cup, grated
• Water – 1/4 cup
• Ghee -  1  tsp
• Cashews – 1 tbsp
• Grated coconut – 1 cup
• Roasted gram dal  - 1/3 cup
• Cardamom powder – 1/4 tsp

Preparation  

1. Heat ghee in a pan and fry roasted gram dal till you get the roasted smell.

2.Melt jaggery with water and strain it.

3.Add grated coconut to this and cook on low flame. Cook till the jaggery reduces a bit and the mixture becomes a semi dry consistency.

4.Add aval and roasted ingredients to the coconut jaggery mixture. Cook on low flame for 3-4 mins, stir continuously. Remove from fire and keep stirring for 2-3 mins. Add crushed cardamom and mix well. Cover and keep for 20 minutes.

Note: Store the left-overs in an air tight container. It will keep for about 4 – 6 weeks in the refrigerator.

Apple Pickle

 

Apple - 3 
Kashmiri red chili powder - 3 tbsp
Garlic - 5 cloves (Sliced)
Fenugreek seeds - 1/2 tsp
Asafoetida powder - 2 pinch
Salt (to taste)
Oil - 1 tbsp.

1.Chop the apples into small pieces.

2.Heat oil in a pan and put mustard seeds, fenugreek seeds and curry leaves and when it splutters, add sliced garlic.

3. Reduce the flame to low and add red chili powder (Do not allow the red chili powder to get burnt) and toast till its raw smell disappears.

4.Now add the chopped apple pieces and stir gently making sure that each of the chopped apple pieces have got a nice coating of the red chili powder. Check for salt.

5. To this mixture add asafoetida,  cook for 2 minutes stirring well.

Note : If you want add chili powder directly to the apple pieces and saute it in the pan. Since no preservatives are added, this must be stored in an airtight container and refrigerated. This will be best if consumed within two to three weeks.

Roasted Coconut / Varutharacha Chicken Curry

Ingredients

• Chicken – ½ kg 
• Onion – 2 
• Ginger garlic paste – 3 tsp
• Tomato – 1
• Chilli powder – 2 tsp
• coriander powder – 2 tsp
• Turmeric powder – 1 tsp
• Curry leaves

To roast 

• Coconut grated – ½ cup
• Dry red chilli – 4
• Fennel seeds  – ½ tsp
• Cardamom – 2
• Cloves – 2
• Cinnamon – a small piece
• Whole pepper – 1 tsp
• Small onion – 4

Preparation

1.Heat oil in a pan and add all ingredients to roast. Fry till the coconut turns golden brown. Remove from fire and let it cool. Grind it and keep it aside.

2.Heat oil in another pan. Add curry leaves and sliced onions. Saute the onion till it turns golden brown.

3.Add ginger garlic paste. Cook for 2 minutes. Add sliced tomato and cook till it turns soft.Add chilli, coriander, turmeric powder and cook for 2 minutes.

4.Add chicken pieces and mix well. Add 2 cups of water and cook with the pan covered till chicken is cooked.

5.Add little water to the ground masala and make it to a paste. Add it to the cooked chicken and cook on low flame for 10 mins. Remove from fire. Add 1 tsp of oil on the top and keep pan closed for some time.

Puri

Ingredients 

• Wheat flour - 2 cups
• Milk - 2 tbsp
• Oil - 1tbsp
• Salt
• Water

Preparation

1.Mix flour, salt and milk in a bowl. Then add water little at a time and make a slightly stiff and smooth dough. Dough should not be too stiff nor too soft. Keep it covered for some time.

2.  Make equal sized smooth balls from the dough. Flatten it slightly. Roll it out into circles with a help of a rolling pin.. The rolled out puris should not be too thin nor too thick.
(You can apply a little oil on the rolling surface and then roll out puris, so that the dough does not stick to the board.)

3.Spread all the rolled out puris in a plate and start heating the oil in a kadai. When the oil is hot enough, take one rolled out dough and gently slide it from the side of the pan into the hot oil.

4. After a few seconds, slightly press the puri with the slotted ladle. This will help the puri to puff up nicely. Flip to the other side and fry till golden brown. Remove with a slotted ladle and place it in a colander to drain excess oil.

You can have Puri masala as a side dish for this.

Bird's Nest

1.Potato - 2 medium
2.Bread crumbs - 1/2 cup
   Coriander powder - 1 teaspoon
   Chilly powder - 1 teaspoon
   Turmeric powder - 1/4 teaspoon
   Garam masala - 1/2 teaspoons
   Coriander leaves - 1 tablespoon
   Salt - to taste
3.Vermicelli - 1/2 cup
4.Oil - to fry

For batter:
   Corn flour - 1/4 cup
   Salt - to taste
   Water

1. Boil potato, remove skin and mash the potatoes.
2. To this add ingredients under number 2, mix well.
3. In a pan heat 1 tablespoon oil ,add the above mixture to the oil. Saute well for 3 minutes. Remove from flame and keep the mixture aside to cool it down.
4. Take vermicelli in a plate. Mix cornflour and salt with water to make a thick batter. Make lemon size balls out of the potato mixture, dip it in cornflour batter and roll it on vermicelli.
5. Heat oil in a pan and deep fry these  potato balls. Serve hot with tomato ketchup.

Rava Munthirikoth

It is a Kerala sweet made with Semolina

Semolina / Rava - 1 cup
Sugar - 1/2 cup
Grated Coconut - 1/2 cup
Maida - 1 cup
Cardamom - 2 tsp
Raisins - few

1. Fry the semolina without changing the colour then mix the fried rava, sugar, grated coconut and cardamom powder well.
2. Make small balls out of that mixture (Moist with milk if needed) and place one raisin on each ball.
3. Mix the maida with salt and water (Mix should not be watery)
4. Dip the balls in the flour mix and deep fry in oil.

Kallappam / Vellayappam

Ingredients

• Rice powder - 2 cups
• Grated Coconut - 1 cup
• Semolina - 2 tbsp
• Water - 1.5 cups
• Yeast - 1/2 tsp
• Sugar - 1/2 tsp
• Cumin powder - 1/2 tsp
• Sugar - 2tbsp

Preparation

1. Add 2 cups of water to semolina and cook till it is done. Let it cool. Add 1/4 cup lukewarm water to 1/2 tsp yeast and sugar. Keep it to rise. Grind the gated coconut with cumin powder and 3/4 cup water.

2. Once the cooked semolina is cool, add it to the rice powder. Combine well and add the yeast. Mix well. Add grated coconut paste to this and mix well.

3.Add 2 tbsp sugar and stir well. The consistency of the batter should be the same as idli batter. If the batter is too thick add little water and adjust accordingly. Keep the batter covered for 4-5 hours to rise. Once the batter is risen add 1/4 tsp of salt and sir well.

4. Heat a non stick pan and apply a little oil and pour the batter. Do not spread the batter since it will spread by itself. Cover and cook for 2 minutes, flip the appam and cook the other side also.

Scrambled Egg Burger

Ingredients

• Egg - 1
• Onion - 1, medium
• Tomato - 1, medium
• Green Chillies - 2
• Turmeric powder - a pinch
• Oil - 1/2 tbsp
• Salt

Preparation

1. Heat a pan with 1/2 tbsp of oil. Add the chopped onion and chilli. Mix and stir for a minute.

2. Add the tomatoes. Give a stir.  Put the flame on low and then crack the eggs into this. Sprinkle salt immediately.

3. Keep stirring until the eggs are cooked and it becomes scrambled and firm.

4. Cut the buns into half and slightly toast them on a pan with a drizzle of butter.

5. Take a half of bun and add the egg mix, pour some ketchup over it and close with other half.

Muttayappam

Ingredients

• Egg - 1
• Salt - a pinch
• Maida - 3 tbsp
• Cardamom Powder - 1/4 tsp
• Sugar - 2 tbsp
• Baking Soda - a pinch

Preparation

1. Mix all ingredients with water in ribbon consistency.

2. Heat oil in a deep pan and pour a spoon of batter in circular shape. Fry both the sides.

3. Remove excess oil with tissue.

Avocado Milk Shake

Avocado - 1 (ripe)
Milk - 1 cup
Vanilla Essence - 1/2 tsp
Sugar - To taste
Cardamom - 1 pinch
Nuts - 1tbsp

1.Cut Avocado and remove the pulp. Blend it with 1/2 cup water.
2.Add sugar, milk, crushed cardamom and essence. Blend until smooth.
3.Check the taste, add anything if needed, if you want a thin texture, add more milk.
4.Finally add nuts and run the blender to crush the nuts.
5.Milk Shake is ready. Cool it and serve

Punugulu

This is an easy snack made with left over dosa batter.

Ingredients 

• Dosa Batter - 2 cups 
• Rice flour - 1 - 2 tbsps 
• Onions - 1/2, finely chopped 
• Green chili - 2, finely chopped
• Cumin seeds - 1/2 tsp 
• Curry leaves - 1 sprig, finely chopped 

Preparation

1.Combine all the above ingredients and salt. Mix well. Leave aside for half an hour. 

2.Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. 

3.Turn the punugulu as they change color and cook till golden brown.

Masala Dosa

Ingredients

• Potatoes - 2
• Onion - 1
• Ginger - 1 inch piece
• Green chilli - 3 (finely chopped or slit)
• Turmeric powder - 1/4 tsp
• Curry leaves - 1 sprig
• Urad dal -3/4 tsp
• Hing/Asafoetida - a pinch

Preparation

1. Wash and cut potatoes into half and pressure cook for 3 whistles. After it cools, peel the skin and mash it well. Keep it aside.

2. Cut onions lengthwise, slit green chilli and finely chop ginger.

3. Heat oil, add mustard seeds, when it splutters, add hing, urad dal. When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink.

4.Add turmeric powder, mashed potatoes and salt needed.Cook for few minutes until everything gets blended well. Switch off the flame.

5. Heat a non stick or iron tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.

6.Using the back of the ladle, spread the batter in a circular motion. Drizzle a tsp of oil around the dosa and close it with a lid. (masala dosa should not be thick)

7.Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, and fold the dosa. Remove from tawa and serve hot.

Mutton Curry

 Ingredients

•  Mutton- 500 gms
•  Onion- 2
•  Shallots -  12-14
•  Ginger- 1 ” piece
•  Garlic- 10 cloves
•  Green chilli- 2-3
•  Fennel seeds- 1/2 teaspoon
•  Cumin seeds- 1 teaspoon
•  Peppercorns- 1/2 tablespoon
•  Coriander seeds- 2 tablespoons
•  Tomato- 1
•  Curry leaves- 3 sprigs
•  Dried red chilli- 1
•  Turmeric powder- 1 teaspoon
•  Cubed potato- 1-2

 For Tempering

•  Oil- 2 tablespoons
•  Mustard seeds- 1/2 teaspoon
•  Dried red chilli- 1
•  Sliced shallots- 4-5
•  Curry leaves- 1 sprig

Preparation

1.Heat oil in a pan. Add the coriander seeds, cumin seeds, peppercorns, curry leaves and red chilli and saute till you get a good aroma.

2.Add the onion, shallots, ginger, garlic, green chilli and turmeric powder and saute till the onions turn light brown in colour.

3.Add the tomato and saute till becomes soft and onions turns brown . Switch off heat and let cool. Once cooled, grind to a smooth, fine paste. Add it to the mutton pieces along with salt. Cook till the mutton is done.

4.In another pan, heat oil. Add mustrad seeds. when they start to splutter, add the onions, curry leaves and red chilli. Saute till the onions turn brown in colour.

5.Add the cubed potatoes and saute for a minute. Pour this into the mutton and stir well. Cook till the potatoes are done. If you want gravy, you may add a little water.

Kappa Puzhungiyathu & Mulaku Chammanthi / Boiled Tapioca

Ingredients

• Kappa / Tapioca - 2-3 
• Salt  
• Water 

Preparation

1. De-skin the tapioca and wash well. Cut the tapioca into 2 or 3 portions depending on the length of the tapioca, cut these pieces again in half , wash well again.

2. Bring water to boil in a deep bottomed vessel or pan and season with salt and add the tapioca and cook until tapioca is cooked well through, it should get an almost translucent color.

3. Drain the water and serve hot.

Mulaku Chammanthi

• Shallots -  5
• Bird's eye Chilli - 10/Green chilli - 3
• Tamarind - a small piece
• Coconut Oil - 1 tbsp
• Water - 2 tbsp
• Salt

Crush the shallots, tamarind and chillies using a mortar-pestle until the onion has started to release its juice(you can also pulse the mix in a grinder). Add coconut oil, salt ,little water and mix everything together. 

French Fries

 

An easy recipe of making French fries...

Potato - 2
Salt - to taste
Turmeric powder - 1/4 tsp

1.Peel potatoes and cut lengthwise.
2.Add potato pieces, salt and turmeric powder in boil water for 5 minutes and strain the water.
3.When it cools down keep it in fridge
4.Fry in oil.

Beef Puttu

Ingredients 

• Beef - 1 cup (minced)
• Onion - 1/2 cup
• Ginger - 1/2 tbsp
• Garlic - 1/2 tbsp
• Tomato - 1/2 cup
• Green chilly - 4
• Curry leaves - 1 sprig (chopped)
• Coriander Powder - 1/2 tbsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1/2 tbsp
• Pepper powder - 1/2 tbsp
• Fennel seeds - 1/4 tsp(crushed)

Preparation

1.Heat oil in pan and saute onion till brown. Add minced ginger,garlic,green chilly,curry leaves and cook till soft.

2.Add all powders and fennel and mix well till spices coated with ingredients. Add tomato and cook till soft.

3.Add minced beef and salt and cook for 15 minutes. Once it is done let it cool down.

 Refer Puttu to know how to make Puttu.

4.In the puttu maker layer coconut,rice flour,beef masala again rice flour and coconut in this order.Steam it for 6-8 minutes in medium heat and remove.

Bread Rolls

 

1.Bread - 5 slices
2.Milk - 1/2 cup
3.Vegetable filling 
    Onion - 1
    Potato - 1
    Green chilly - 2
    Ginger - 1/2 tsp
    Garam masala - 1/2 tsp
    Pepper powder - 1/4 tsp

1.Fry onions with ginger and green chillies. Add garam masala, pepper powder and salt to it. Then mix it well with mashed potatoes.
2.Take a flat plate and pour little cold milk and dip the bread (both sides) in the milk. Gently press with your fingers to squeeze out the milk
3.Put a teaspoon of the filling in the bread. Now close the bread gently.
4.But tightly and firmly shape into an oval shaped ball. Let it sit on a plate for a few min.
5.Heat oil in a frying pan and deep fry them. When it is browned on all sides strain on a paper tissue.