Cabbage Stir Fry / Thoran

Ingredients

• Shredded Cabbage – Half of one medium sized cabbage
• Sliced Shallots – 1/2 cup
• Grated Coconut – 1 Cup
• Finely chopped Garlic – 4 cloves
• Cumin – 1/4 tsp
• Slit Green Chillies – 3 
• Turmeric – A pinch
• Oil – 2 tbsp
• Mustard Seeds – 1/2 tsp
• Curry Leaves – A sprig

Preparation

 1.Mix together coconut, turmeric powder, shallots and green chillies using hands or you can coarsely grind everything together.Combine the cabbage with some salt.

2.Heat 2 tbsp oil in a non stick pan and splutter mustard seeds. Add curry leaves and saute for a minute.

3.Add the shredded cabbage and saute for 2 minutes. Next add the coconut mixture and combine everything together.

4.Cover the pan and cook on low flame, stirring occasionally. Do not add water while cooking cabbage.

5.After 6- 8 mins, the cabbage will be cooked. Remove the lid and stir fry for another 4-5 minutes so that the cabbage is crunchy and not soggy.

Beef Masala

Ingredients

• Beef – 500g 
• Onion – 2
• Fennel seeds – ½ tsp
• Tomato – 1
• Green Chilli  – 2
• Ginger  garlic paste – 3 tsp
• Red chilli powder – 1 tsp
• Pepper powder – 1 tsp
• Turmeric powder – ½  tsp
• Coriander powder – 4 tsp
• Garam masala – 1 tsp

To Marinate

• Chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Turmeric powder – ½ tsp
• Ginger garlic paste – 2 tsp
• Salt

Preparation

1.Mix all ingredients to marinate. Add little water and make it into a good paste.Add cut beef pieces and mix well. Pressure cook marinated beef till beef is cooked well.

2.Heat oil in a pan and fennel seeds, sliced onion and curry leaves.Cook with pan covered, stirring in between till onion becomes brown.

3.Add tomato and saute till it becomes soft.Add ginger garlic paste, green chilli and saute for a min or two.

4.Add all the masala, salt and saute for a min.Add cooked beef and mix well. Cook with the pan covered in medium flame till beef becomes brown. 

Fish Curry

Ingredients

• Fish-medium size pieces- 500 gms
• Mustard seeds- 1/4 tsp
• Curry leaves- 2 sprigs
• Shallots-sliced- 4 to 5 nos
• Ginger-crushed- 1.5 tsp
• Garlic-crushed- 1.5 tsp
• Kashmiri chili powder- 2 tbsp
• Coriander powder- 1 tbsp
• Turmeric powder- 1/2 tsp
• Fenugreek powder- 1 pinch
• Cocum(Kudampuli)-soaked in water- 2 to 3 small pieces

Preparation

1)Heat oil and add mustard seeds,let it splutter.

2)Add curry leaves, shallots, ginger and garlic. Saute until shallots turn golden brown.

3)Reduce the flame to low and add kashmiri chili powder, coriander powder, turmeric powder and fenugreek powder. Mix well. Saute for about 5 minutes ,stirring continuously.

4)Add water and cocum, bring it to boil.

5) Add fish pieces and salt to taste.

6) Cover and cook over a medium heat ,until fish is cooked and gravy is thick.

7) Remove from heat and keep covered for at least one hour for the flavors to blend in.

Uzhunnu Vada

 

Urid dal - 250 gm
Curry leaf, Green chilli, Ginger - a few
Crushed pepper - 2 tsp
Rice flour - 1 tbsp

1.Soak dal in water for 2 hours
2.Grind it without adding water.
3.Add chopped ginger, curryleaf, green chilly, pepper and salt.
4.Add rice flour. Mix well
5.Take small portion and shape it.
6.Fry it in oil.

Fish Fry

Ingredients

• Fish steaks – 4-5 of medium size
• Kashmiri chilly powder – 1.5tsp
• Turmeric powder – 1/4 tsp
• Pepper powder – 1/2 tsp
• Lime juice – 2 tsp

Preparation

1.Apply little salt and lime juice on the fish pieces and wash it with water. 

2.Mix chilli, turmeric, pepper and salt into a fine paste adding a little water.

3.Marinate the pieces with the paste. Keep the marinated fish for half an hour. 

4.Heat oil in a pan and shallow fry the fish pieces.

Kerala Pancake

This is also known as Madakku San or Love letter. It is a simple and easy recipe to try at any time.

Ingredients

• All Purpose Flour – 1 cup
• Egg – 1
• Milk – 1/2 cup
• Sugar – 2 tablespoon
• Salt – to taste
• Water – as required

For filling

• Coconut – 1 cup
• Sugar – 2 tablespoon
• Cardamom – 2, crushed
• Ghee – 2 tablespoon

Preparation

1.Mix together  flour, egg, milk, sugar, salt, water and make a thin batter.

2.Heat a pan and pour the batter and spread it. Cook for a few minutes & turn the side.

3.Heat ghee in a pan and add the coconut and crushed cardamom.

4.Add the sugar & mix well. Cook the mixture till it becomes soft and juicy. Put the filling in the prepared pancakes and roll it.

Egg / Mutta Theeyal

Ingredients

• Egg – 3
• Onion – 1 
• Ginger – 1/2 inch
• Garlic – 3 
• Green chilies – 2
• Curry leaves – 1 sprig
• Turmeric powder – 1/4 tsp
• Tomato – 1 
• Garam masala  – 1/2 tsp
• Dried red chilies – 2

To Grind

• Grated coconut – 1 cup
• Chilly powder – 1/2 tsp
• Coriander powder – 1 tsp 
• Pepper powder – 1/2 tsp
• Fennel seeds - 1/4 tsp

Preparation

1.Heat a pan and add the grated coconut,stir until it turns brown  Switch off. Add fennel,chilly,coriander,pepper powders and mix well. Switch off and when it is cool grind to a very fine paste. Set aside.

2.Hard boil and shell the eggs and keep aside.

3. Heat oil in a pan at medium heat. Add onion, ginger, garlic, green chilies, little salt and curry leaves. Saute until onion turns light brown on the sides.

4.Add turmeric powder and tomato pieces. Saute for 2- 3 minutes. Add the ground roasted coconut mixture, garam masala powder, around 1.5 cups of water and enough salt.

5.Bring to a boil and cook for 10 minutes at medium-low heat. Halve the eggs and add to the gravy. Mix gently. Bring to a boil and switch off.

6. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Pour over the curry.

Ivy Gourd fry/ Kovakka Mezhukkuperatti

Ingredients 

• Tindora - 1/4 kg
• Turmeric - 1/4 tsp
• Green chilli - 3
• Onion - 1

Preparation

1.Heat oil in pan, splutter mustard. Add onion, curry leaf and green chilli.

2.Add chopped Tindora. Add turmeric and salt.

3.Cook in low flame till it gets fried well.

Fried Ivy gourd

Here i will share one more recipe of fried Ivy gourd.

Clean and cut the 250gm Ivy gourd into length-wise pieces. Marinate it with salt, 2 tsp pepper and 1/4 tsp of turmeric powder for 15 minutes. Deep fry it in oil. 

Grandma's Fish Curry

Ingredients 

• Fish - 1/2 kg(preferably use small fish)
• Coconut - 1 cup
• Green chilli - 5
• Red chilli powder - 2 tbsp
• Coriander powder - 1/2 tbsp
• Shallots - 3
• Curry leaf - 1 sprig
• Cocum - 3

Preparation

1.Grind the coconut with red chilli powder,coriander powder and shallots.

2.Mix fish pieces,coconut mixture,green chilli, curry leaf, cocum, salt and cook covered for 20 minutes.

White Chick Peas / Vella Kadala Curry

Ingredients

•   Coconut oil - 2 tbsp
•   Onion - 1 medium sliced fine
•   Garlic cloves - 5 nos
•   Mustard - 1/4 tsp
•   Red chilies - 3
•   Curry leaves - 1 sprig

For Cooking

•   Kadala - 250 grms (soaked well 5-6 hours)
•   Onion - 1 medium chopped
•   Ginger - 1 inch piece crushed fine.
•   Garlic - 5  chopped
•   Chilies - 2 or 3 slit
•   Garam masala - 1/4 tsp
•   Curry leaves - few
•   Salt

For Roasting

•   Coriander - 2 tbsp
•   Chili (kashmiri) - 1 tbsp
•   Turmeric - 1/2 tsp
•   Garam masala - 1/4 tsp

Preparation

1)Put ingredients for cooking in pressure cooker and cook well. Take a ladle from the cooked gram and mash it well for your gravy.

2)Warm masala powder in a pan, putting coriander powder first, then turmeric and then chili and then garam masala. Turn off fire, and stir and toss further so that the hot pan doesnt burn the powders.

3)Open the pressure cooker when pressure is down, add the roasted powders and bring to a boil. check salt at this stage.

4)Add the mashed kadala to the gravy and boil the gravy down to the consistency you like.Turn off fire.

5)In a deep pan pour in oil, pop mustard and add the dry red chilies,curry leaves and fry well. Add the sliced onions and start frying them. when they start to brown, add the garlic cloves and fry further. Add this to the curry and mix well.

Rajma Curry

Ingredients 

• Rajma / Red Kidney Beans - 1/2 cup
• Onion - 1 
• Tomato - 2 
• Ginger - 1 tsp, finely chopped
• Red Chilli powder - 1 tsp
• Coriander powder - 3/4 tsp
• Amchur powder(Dried Mango powder) - 1/2 tsp
• Jeera/Cumin seeds  - 1/2 tsp
• Cinnamon - 1/4" piece
• Cloves - 2
• Green Chilli - 1, finely chopped
• Coriander Leaves 

Preparation

1.Soak rajma in water for 6-8 hrs. Drain and discard the water. Pressure cook with enough water.Puree the tomatoes without adding water.

2.Heat a pan with oil, add jeera,cinnamon,cloves and green chilly. let it splutter then add ginger saute for a second then add onions and fry till translucent.

3.Add tomato puree along with the spice powders and required salt.Let it boil till raw smell leaves.It will start thickening after few mins, simmer and cook.

4.Add rajma along with cooked water and cook on medium high flame for some time.Give a quick stir then garnish with coriander leaves and switch off.

Fish Biriyani

Ingredients 

• Ghee - 2 tbsp
• Cardamom - 4 nos
• Cinnamon - 4 sticks
• Cloves - 4 nos
• Black Peppercorns - 4 nos
• Onion(sliced) - 1/2 cup
• Basmati rice - 3 cups
• Boiled water - 6 cups
• Salt - 2 tsp

Heat ghee in a pan. Add cardamom, cinnamon, cloves and black peppercorns. Stir them. Add onions and fry for 5 min. Add rice and stir for 5 min. Pour boiled water along with salt and cook till it done.

For fish masala:

• King fish/seer fish - 1/2 kg
• Chilly powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Salt - 1 tsp
• Oil - 1 cup
• Onion(sliced) - 3 nos
• Ginger-garlic-green chillies paste - 2 tbsp
• Tomatoe(chopped) - 1 no
• Garam masala powder - 1 tsp
• Curd - 1 tbsp
• Thick coconut milk - 1/4 cup
• Coriander leaves(chopped) - 1 cup
• Mint leaves(chopped) - 2tbsp
• Ghee - 2 tbsp

Preparation

1.Marinate fish pieces with chilly powder, turmeric powder and salt for 1 hour. Fry the marinated fish pieces in oil.

2.Heat the same oil used to fry the fish in a pan. Add sliced onions and fry on a low flame, till it becomes slightly brown.

3.On medium flame, add ginger-garlic-green chilly paste and tomato. Stir it for 5 min.

4.Add garam masala powder,curd, coconut milk, coriander leaves and salt and stir it for 5 min. Add fried fish pieces and reduce the flame. Cook till it starts to boil.

For Assembling fish biriyani:

1.Take a deep bottom vessel and layer rice and fish masala. Pour 2 tbsp of ghee and tightly cover with a lid.


2.Keep it on a very low flame for 10 min. Garnish with roasted nuts and raisins.

Chicken Curry

Ingredients

• Chicken - 1 kg
• Onion - 2
• Ginger - 1 small piece
• Garlic - 6 flakes
• Tomato - 1
• Kasmiri Chilli - 1 tbsp
• Pepper powder - 1tsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Garam Masala - 2 tsp

Preparation

1.Heat oil in a pan.Saute onion, when it is light brown colour switch off.


2.Grind the browned onion. Grind ginger,garlic and tomato.


3.Heat oil in the same pan. Add Onion paste and saute for 2 minutes. Add ginger-garlic-tomato paste into this.


4. Add all the masala and saute till oil appears. Add chicken pieces,salt and 2 cup of hot water and cook in low flame.

5. Heat oil in another pan,add mustard and curry leaf. Add this to the cooked curry.

Beetroot Fry

 

Beetroot - 2
Onion - 1
Green chilli - 2
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp


1.Heat oil in a pan. Saute Onion,green chilli and curry leaves.
2.When onion is transculent, add chopped beetroot.
3.Add red chilli powder,turmeric powder and salt
4.Stir in between and fry till it is done.

Brinjal Sir Fry

Ingredients 

• Brinjal - 4(cut lengthwise)
• Onion - 1
• Red chilly - 3
• Garlic - 6 flakes
• Turmeric - 1/4 tsp
• Red chilli powder - 1 tsp

Preparation

1.Heat oil in a pan. Saute onion,curryleaf and red chilly.

2.Add turmeric powder,garlic and salt.

3.Add brinjal and red chilli powder.

4.Fry it till done.

Bread Gulab Jamun

Bread - 4 slices
Milk - 1/3 cup

For the sugar syrup

Sugar -1/2 cup
Water -1 cup
Cardamom - 2 crushed
Rose essence - 1/4 tsp

1.Boil sugar and water on low flame. Let the sugar dissolve first. Then keep the flame in medium and boil the sugar syrup until it becomes slightly sticky.
2.Cut the brown crust of the bread and discard it. Dip both sides of the bread in milk, then squeeze out the excess milk. Repeat for all the bread slices.
3.Put the squeezed out bread in a blender and blend it just for a second. Alternatively you can also knead it to a soft dough.
4.Divide the dough into equal parts and make smooth balls from the bread dough
5.Heat oil in a kadai and fry the gulab jamuns in low flame until they turn brown. Keep stirring for even browning.
6.Drop the fried gulab jamuns into the warm sugar syrup.Let the gulab jamuns remain soaked in the sugar syrup for 1-2 hours

Gobi Manchurian

Ingredients 

• Cauliflower - 1/2 
• All purpose flour - 1/4 cup
• Corn flour - 2 tsp
• Chili powder - 1 tsp
• Onion  - 1
• Capsicum - 1
• Ginger  - a small piece
• Garlic - 3 cloves
• Green chili  - 2
• Soya sauce - 1  tbsp
• tomato sauce - 2 table spoon
• Corn flour - 1 tsp
• Spring onion

Preparation

1.Clean and cut the cauliflower into medium size florets. Put the cauliflower florets into  boiled water and let it stand for a couple of minutes. drain and pat dry the florets.

2.Combine all purpose flower,corn flour, chili powder,and salt and make a  batter by adding a little water. Dip the cauliflower florets in the batter and deep fry it, till it turns golden brown.

3.Heat oil in a pan and add diced onions, thinly sliced ginger and garlic.Toss it for a minute and add Green chillies, capsicum and 2 spoons of Spring onion. Saute for 2 -3 minutes.

4.Add soya sauce, tomato sauce and salt.Mix 1 tsp cornflour with 1/4 cup of water and add to this.

5.Add the fried cauliflower florets and combine it well. Simmer for a couple of minutes and switch off. Garnish with spring onions.

Fruit Custard

Ingredients

• Custard Powder - 3 tbsp
• Milk - 2 cups
• Cardamom powder - 1/4 tsp
• Sugar - 3 tbsp
• Fruits (Apple,Kiwi,Banana,Grapes,Pine apple etc.)

Preparation

1.In small bowl mix 4 tbsp warm milk with custard powder and make a smooth paste without any lumps.

2.Boil remaining milk in a nonstick pan on medium flame. Add sugar and cardamom powder and mix well. Slowly, add custard powder liquid in milk and stir continuously.

3.After few minutes milk will get thicker, turn off the gas and keep aside to cool down.

4.After it comes to room temperature, refrigerate it. It will become more thick when cooled.

5.Cut fruits of your choice. Before serving, arrange the fruits in a bowl and pour cold custard on top of it.

Dal Tadka

Ingredients

• Toor Dal - 1/2 cup
• Onion -1 
• Tomato - 1 
• Ginger - 1/2 tsp
• Garlic - 2 
• Green chilly - 1 
• Turmeric powder - 1/4 tsp
• Garam Masala powder - 1/4 tsp
• Asafoetida - a pinch
• Cumin seeds - 1 tsp
• Red Chillies - 1 whole

Preparation

1.In a pressure cooker heat oil and add onion, ginger, garlic and green chilli and fry till onion turn golden brown.

2.Then add tomatoes and fry till raw smell leaves, add garam masala powder and fry well.Then add dal along with turmeric powder,required salt and water.

3.Pressure cook until the dal is soft and mushy.Once pressure releases give a quick stir with a ladle.

4.In a  pan pour some ghee and add cumin seeds, red chilly,asafoetida and fry for some time.Transfer the tempering to the dal and garnish with coriander leaves.

French Toast

Ingredients

• Bread - 8 slices
• Eggs - 2 
• Sugar - 2 tbsp
• Vanilla essence - 1/2 tsp
• Milk - 1/4 cup
• Butter/Ghee  

Preparation

1.Break the eggs in a bowl and beat well with the sugar.

2.Add the vanilla essence, milk and mix well.

3.Heat a flat pan, add a tbsp of butter/ghee and smear all over.

4.When hot, dip one slice of bread at a time in the egg and milk mixture. Shallow-fry each slice on both sides till golden brown.

Kadumanga Achar

Ingredients

• Raw mango - 4
• Chilly powder - 2tbsp
• Turmeric powder - 1/2 tsp
• Gingelly oil  - 2tbsp
• Garlic - 1tbsp
• Ginger - 1 tbsp
• Green chillies - 2
• Asafoetida - 1/4 tsp
• Fenugreek powder - 1/4tsp
• Vinegar - 1tbsp
• Curry Leaves - a few

Preparation

1.Wash the mangoes and slice them in cubes with the skin on.Mix chilly powder,turmeric powder and salt.Leave aside for an hour till the spices blend.

2.Heat oil in a wok and splutter mustard seeds.Add in the curry leaves,then slide in the garlic,ginger and green chillies.Saute till the raw smell disappears and is slightly browned.

3.Add in the fenugreek powder and asafoetida powder on low flame.Then,quickly add in the cubed mangoes with the marinade.Add in quarter a cup of water.Toss the mix and let it cook for 2mins.

4.Turn off heat and add in vinegar and add a pinch of sugar. Let it cool down completely. Store  it in a airtight container.

Beetroot Pachadi

Ingredients

• Beetroot - 2
• Curd - 1/2 cup
• Turmeric powder - a pinch
• Grated coconut -1/4 cup
• Green chilli - 2
• Ginger - 1/2 inch piece
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp

Preparation

1.Grate beetroot and keep it aside. Cook grated beetroot with salt,water and turmeric powder till soft.

2.Grind coconut, green chilli, ginger, jeera seeds and mustard seeds to a smooth paste.

3.Add the ground paste and cook for few more minutes till the raw taste of the coconut goes. Swich off and allow it to cool.

4.Add whisked curd. Add salt if required and mix well.

5.Heat a tsp of coconut oil, add mustard seeds, when it splutters, add red chillies, curry leaves and pour it over the pachadi. 

Brinjal / Vazhuthananga Theeyal

Ingredients

• Brinjal - 2(cut lengthwise)
• shallots - 1/2 cup
• Green Chilly - 2
• Tamarind - lemon size

To grind

• Coconut - 1/2 cup
• Chilly powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 3 tsp
• Fenugreek powder - 1/4 tsp

Preparation

1.Soak tamarind in 1/4 cup lukewarm water. Extract its juice and keep aside.

2.Fry the grated coconut till it becomes brown. Lower the heat and add turmeric,chilly,coriander, fenugreek powder and stir for a few seconds. Set aside to cool. Grind to a very fine paste without adding water.

3. Heat oil in a pan, at medium heat. Add the sliced brinjal pieces, sliced pearl onions, green chilies, few curry leaves and saute until the brinjal pieces are half done. Add tamarind extract, enough water and  salt.

4.Bring to a boil and then add roasted coconut paste. Lower the heat and cook until the brinjal is done and the gravy thickens.

5.In a small pan, heat coconut oil and splutter mustard seeds. Fry dry red chillies and curry leaves. Pour this over the curry. Mix well. Set aside for 10 minutes. Serve hot with rice.

Cherupayar / Green gram Thoran

Ingredients 

• Green gram - 1 cup
• Coconut - 1/2 cup
• Green chilly - 2
• Turmeric powder - 1/4 tsp
• Small Onion - 4
• Garlic -  2 cloves

Preparation

1.Pressure cook green gram with salt.

2.Grind coconut with green chilly,turmeric powder,cumin seeds,small onion,garlic and curry leaves.

3.Heat oil in a pan. Splutter mustard,add curry leaves and red chilly.

4.Add cooked green gram and coconut mixture.Mix well

Tomato Curry

Ingredients

• Tomato - 3
• Onion - 1
• Turmeric powder - 1/4 tsp
• Ginger  - a small piece, crushed
• Garlic - 4, crushed
• Red chilly powder - 1/2 tbsp
• Coriander powder - 1 tbsp
• Garam masala - 1 tsp
• Coconut milk - 1 cup
• Curry leaf - 1 sprig
• Whole red chilly - 2

Preparation

1.Heat oil in a pan and splutter mustard, then add curry leaf and red chilly.

2.Add Onion, ginger, garlic and saute well.

3.When onion becomes translucent, add turmeric,coriander and chilly powders.

4. When the masala mixed well, add tomatoes and salt. Cover and cook for some time.

5.When tomatoes half cooked, add coconut milk in high flame.Add garam masala. When it starts to boil switch off.

Pappadam Thoran

Ingredients

• Papad - 10
• Coconut  - 1 cup
• Green chillies - 4
• Red chillies - 2
• Small onions - 4 
• Coconut oil - 2 tbsp
• Mustard seeds - ½ tsp
• Curry leaves
• Salt

Preparation

1.Pound the grated coconut with the green chillies, curry leaves and small onions in a mixer bowl. 

2.Fry the papad lightly  and then crush them. 

3.Heat oil in a pan and splutter the mustard seeds and then sauté the dry red chillies, chopped small onions and curry leaves. 

4.Add the coconut mixture then crushed papad and mix well. Lower the flame and cook for 5 minutes.

Partridge / Teetar Roast

Ingredients 

• Teetar pieces - 1 kg
• Big onion - 2
• Ginger & garlic paste - 1 ½ tsp
• Crushed pepper - 12 nos
• Garam masala powder - 2 tsp
• Meat masala powder - 2 tsp
• Chilly powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Capsicum (cut in to squire pieces) - 1
• Tomatoes (sliced) - 1
• Coriander leaves (chopped ) - 3 stem

Preparation

1.Rub turmeric powder, salt, pepper powder on quail pcs. Keep aside for ½ an  hour.


2.Half fry in oil and keep aside .

3.Heat oil in a pan, and add onion, ginger-garlic paste, capsicum, tomato, chopped coriander leaves and fry well .

4.Add all other masalas, and sauté, then add some water and allow to boil.

5.Add half fried quail meat and cover with a lid and allow to cook well. Stir occasionally.

6.When it is done, remove from fire. Garnish with half fried cashew nuts.

Carrot Ladoo

Ingredients

• Carrots - 2 cup (grated)
• Coconut - 1 1/2 cup (grated)
• Condensed milk - 1/2 cup
• Rose Water - 2 1/2 tbsp
• Cardamom powder - 1 1/4 tsp
• Almonds/Badam - 30 (chopped)
• Pistachios - A handful (optional)
• Ghee - 2 tbsp

Preparation

1.Heat ghee in a saucepan. Saute the carrots in it for 10 mts (stirring occasionally for even cooking)


2.Add condensed milk & cook for 3 mts. (until the carrots drink up the condensed milk)


3.Add coconut, chopped almonds, rose water, cardamom powder & mix well. Cook for 1 min & check the sweetness.

4.Adjust by adding more condensed milk or sugar. Cook in medium flame for 2-3 mts until the mixture becomes dry enough.


5.Remove from flame & allow it to cool.


6.Grease your palms with little ghee & roll out your ladoos. Garnish each ladoo with broken almond or a pistachio.

Vegetable Samosa

Ingredients 

• Potato - 3
• Onion - 1
• Carrot - 1
• Beans - 3
• Green peas - 1/2 cup
• Green chillies -3
• Maida - 2 cup
• Turmeric powder - 1 pinch
• Red chilli powder - 1/4 tsp

Preparation

1.Boil the potatoes with little water and smash it.

2.Place the frying pan on the stove. Pour 2 tsp of oil and saute onion until light brown.

3.Add beans,sliced carrots, green peas, green chillies and saute them also.

4.Add turmeric powder,red chilli powder and salt. Finally, add smashed potatoes and mix well.

5.Knead maida dough. Roll in circular motion.Cut it into two pieces.Fill each piece with the masala above.Stick the sides.Fry the samosa and serve hot.

Yam/Chena Erissery

Ingredients

• Elephant Yam(Chena) - 300 gm
• Van payar/Black-eyed Beans  - 50 gm
• Coconut - 1 cup
• Cumin seeds - 1 tsp
• Turmeric powder - 1 tsp
• Black pepper - 4 nos
• Garlic pods - 2
• Chilly powder - ¼ tsp
• Coconut oil - 2 tbsp
• Dry red chillies - 2 

Preparation

1.Clean van payar well and cook it by adding enough water, turmeric powder and chilly powder. When the beans is nearly cooked, add yam and allow it to cook.

2.Grind together grated coconut, cumin seeds, black pepper and garlic into a coarse form.

  

3.When the yam and beans are fully cooked, add the above ground mixture. Add some water and salt and allow it to cook. Remove from flame when it’s done.

4.Fry 3 tbsp of grated coconut and add it to this mixture.

5.Heat oil in a pan.Splutter mustard seeds, dry red chillies and curry leaves. Add this seasoning into the curry.

Capsicum Potato Fry

Ingredients

• Potatoes diced- 2
• Capsicum diced- 1
• Chopped onion- 1
• Ginger paste- 1/2 teaspoon
• Coriander powder- 1/2 tablespoon
• Chilli powder- 1 teaspoon
• Turmeric powder- 1/4 teaspoon
• Garam Masala powder- 1/2 teaspoon
• Salt to taste
• Oil- 1 tablespoon

Preparation

1.Heat oil in a pan. saute the onions till they turn light brown. 

2.Add the ginger paste and stir for a few second. 

3.Add the coriander powder, chilli powder and turmeric powder and stir for 30 seconds. 

4.Add the diced potatoes and capsicum and mix well. Add salt. Cover and cook on low heat till the vegetables are done. 

5.Sprinkle the garam masala powder and mix well. Garnish and serve hot with Rice or Roti.

Omakka Cherupayar / Papaya Mung Beans Thoran

Ingredients 

• Mung bean-1 cup (boiled)
• Raw Papaya -1 chopped
• Grated Coconut-1 cup
• Green Chillies-2
• Garlic-1 pod
• Turmeric Powder-1/4t
• Mustard Seeds-1/4t
• Curry Leaves- a sprig
• Shallots-5 sliced thinly
• Red chilli - 1

 Preparation

1.Grind coconut, green chillies, garlic and turmeric powder to a coarse paste.

2. Heat coconut oil. Add the mustard seeds and allow it to splutter. Add the sliced shallots,Red chilli and fry until they soften. The coarse paste follows this.

3. Add the chopped papaya. Add 1/4 cup of water and cover and allow the papaya to cook.

4.Add in the boiled mung beans and stir the mixture and cover and cook until all

the moisture content evaporates.

5.Finally do a salt check and sprinkle curry leaves and serve.

Tomato / Thakkali Theeyal

Ingredients

• Onion – 1 big, thinly sliced
• Turmeric powder – 1/2 tsp
• Tomato – 2 medium, cut into cubes
• Green chilies – 2, slit
• Curry leaves – A few
• Tamarind – A small piece (Soak it in 1/4 cup warm water for 10 – 15 minutes and extract its juice)

To grind

• Grated coconut – 1/2 cup
• Pearl onions – 2
• Dried red chilies – 2, broken
• Coriander powder – 1.5 tsp 
• Fenugreek seeds – A  pinch

Preparation

1. Heat 1 tsp coconut oil in a pan. Add grated coconut, sliced pearl onions and saute until coconut starts to change color.

2.Add dried red chilies, coriander powder, fenugreek seeds and stir continuously until coconut turns dark brown. When it cools down, grind  it to a fine paste. Set aside.

3. Heat 1 tbsp coconut oil in a deep pan. Add sliced onion, little salt and stir until it starts to change color. Add tomato cubes, green chilies, enough salt and curry leaves. Cook covered for 3 – 4 minutes.

4.Add the roasted coconut paste and 1.5 cups of water. Bring to a boil. Taste-check for salt,add little tamarind juice. Cook for 4 – 5 minutes. Switch off.

5.Heat 2 tsp coconut oil in a small pan. Splutter mustard seeds and fry 1 dry red chilly and curry leaves. Next fry 2 pearl onions until brown.Pour this seasoning over the prepared theeyal. Cover with a lid for 5 minutes.

Nadan Beef Curry

Ingredients

• Beef – 1kg
• Onion – 2
• Shallots – 1/2 cup
• Garlic – 10 flakes
• Green chilli – 4
• Ginger – 1 piece
• Red chilli – 2tbsp
• Coriander – 4tbsp
• Turmeric – 12 tsp
• Meat masala – 1tbsp
• Pepper – 1tsp
• Curry Leaf - 2 sprig

Preparation

1. Cook the beef in a pressure cooker adding turmeric powder, pepper powder, salt and 1/2 cup of water.

2.Heat oil in a pan and add curry leaves, ginger, garlic, green chilli, shallots, onion and saute well.

3.Add coriander, red chilly, pepper powder and some hot water. (First heat  all the masala powder and add)

4.Add cooked beef and mix well. Cover it and cook for some time.

5.Add meat masala and turn off.

Fish / Meen Peera

Ingredients 

• Fish pieces - 1/2 kg (Anchovy/Nathel)
• Mango - 1
• Coconut oil - 2 tbsp
• Curry Leaf - 1 sprig

For Peera

• Grated coconut - 1 cup
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Shallots - 1/2 cup
• Green chillies - 3
• Ginger - 1" piece (cut into juliennes)
• Salt

Preparation

1.In a clay pot add all ingredients of peera masala and knead well with your hand for a minute. Give it a good crush, so that the juices intermingle.

2. Add the Mango pieces, Fish pieces and about 1/4 cup water to cook.

3.Cook on medium heat for about 10 minutes. Add curry leaves and the coconut oil and cook for 10 minutes more on low heat until the fish is cooked and the water evaporates.

Ladies finger/Bhindi Fry

Ingredients

• Bhindi (ladies finger) -  1/4 kg
• Onion - 1 big
• Garlic - 7 pods
• Chilly pdr -  2 Tsp
• Turmeric pdr  - 1/2 Tsp
• Coriander pdr  - 1/2 Tsp
• Garam masala  - 1/2 Tsp

Preparation

1.Clean and cut the bhindi into thin pieces.

2.Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, sliced onion and garlic. Saute till it turns goldren brown and add bhindi. Stir it for few minutes.

3.Add the turmeric, chilly, coriander and garam masala pdr into it and combine well.

4.Reduce the heat. Stir it occassionally till it turns dry and crispy. Finally add the required amount of salt. Remove it from fire.                           

Potato Curry

Ingredients

• Potato ~ 2
• Onions ~ 1
• Green chillies ~ 5 ( Split length-wise )
• Chopped ginger and garlic ~ 1 .5 tbsp
• Coriander powder ~ 1 tbsp
• Turmeric powder ~ 1/4 tsp
• Fennel powder ~ 1/4 tsp
• Thick coconut milk ~1/2 cup

Preparation

1.Pressure cook potatoes by adding enough water and salt for about 2 whistles and then remove the skin of the potatoes and cut it into medium sized cubes.

2.Heat oil in a pan and add mustard seeds and when it crackles, add curry leaves, chopped onions, green chillies and chopped ginger and garlic and saute till onions become soft.

3.Then lower the flame and add coriander powder, turmeric powder and fennel powder and fry till the raw smell of the powders go.

4.Then add chopped potatoes along with around 1 cup of water and boil it till the gravy thickens and finally add thick coconut milk and remove from the flame after 2-3 minutes.


It goes well with Idiyappam / Appam.

Mysore Pak

Ingredients

•  Besan powder- 1/2 cup
•  Powdered sugar- 1 cup
•  Ghee- 1/2 cup
•  Milk- 2 tsp

Preparation

1.Melt ghee in a microwave for one minute on high. Now mix all the ingredients in the melted ghee. Mix well.

2.Microwave the mixture for three minutes. Remove the mixture in between and mix well. You can see bubbles forming on the mixture.

3.This is the right consistency. Now remove and mix nicely and pour over a greased plate.

4.After 10 minutes cut into pieces. Remove after it cools completely.

Mathanga/Pumpkin Erissery

Ingredients

• Black-eyed beans/Van payar - 1/2 cup
• Pumpkin - 2 cups  (cut into cubes)
• Grated coconut - 1/4 cup
• Cumin seeds - 1 tsp
• Green Chilly - 2 - 3 nos
• Turmeric powder - 1/4 tsp
• Chilly powder - 1.5 tsp

Preparation

1.Soak black-eyed beans in water for an hour. Pressure cook them for 2 whistles.

2.After opening the lid, add pumpkin cubes, along with salt, turmeric powder and chilly powder. Cook again for a whistle.

3.Grind together coconut, cumin seeds and green chilly.  Add it to the above cooked pumpkin and simmer for 5 mins.

4.Heat oil in a pan, splutter mustard followed by red chillies and curry leaves.

5.Add 2tbsp grated coconut and fry, till it turns brown.  Add the above seasoning into the curry and mix well.

Sambar

Ingredients 

• Vegetables – 1/2kg (Potato,Ladies Finger,Beans,Yam,Carrot, Drumstick,Bottle Guard,Pumpkin etc.)
• Toor dal -  1/4 cup
• Water - 2.5-3 cups
• Turmeric powder - ¼ tsp
• Tamarind - size of a lime (adjust the qty as per your taste)
• Sambar powder - 1.5 - 2 tbsp
• Asafoetida - ½ tsp
• Small onion - 5, sliced finely
• Red chilly - 2
• Mustard - ¼ tsp

Preparation

1.Pressure cook the dal with water & turmeric powder on high flame for 4 whistles. Keep it closed for 30 minutes or till the steam goes.

2.Mash the cooked dal well using a wooden spoon. Add 3.5-4 cups of water to the mashed dal and blend it well. Add salt and all the vegetables. When the vegetables are half cooked add tamarind pulp. Cook till all the vegetables are cooked.

3.Meanwhile heat oil in another pan and add the sambar powder and asafoetida. Fry it for a minute, make sure that it doesn't get burnt. Add some water to the powder and make a thick paste. Add this to the veggies and let it boil.

4.Heat some more oil in the same pan and crackle the mustard seeds. Add sliced, small onions, red chillies and curry leaves. Fry it till the onion becomes golden brown. Add this to the sambar and mix well. Remove from fire.

Rasam

An easy and simple way of rasam without tomatoes.

Ingredients

• Tamarind - a lemon size
• Shallots - 2
• Red chilly - 2
• Ginger - small piece
• Garlic - 3 flakes
• Green chilly - 1
• Turmeric powder - 1/4 tsp
• Pepper Powder - 1/2 tsp

Preparation

1.Squeeze out tamarind extract and add salt in this. Keep it aside.

2.Heat oil in pan,splutter mustard, add shallots,red chilly and curry leaf.

3.Add ginger,garlic,green chilly and saute well.

4.Add tamarind extract water.When it boils add turmeric and pepper powder.

5.Garnish with coriander leaves and switch off the flame.

Papaya Erissery

Ingredients 

• Papaya square cut - 1 cup
• Red beans(Vanpayar) - 1 cup
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coconut - 1cup
• Cumin seeds - 1/2 tbsp
• Garlic - 4
• Pepper - 4

Preparation

1.Cook the red beans and papaya in cooker with salt, turmeric powder and chilli powder.

2.Grind coconut with cumin seeds, garlic and pepper. Add it to the papaya. Allow it to boil. Check salt and other tastes.

3.Add some oil to a kadai. Put some mustard, red chillies and some curry leaves. After spluttering we have to add 2 tsp of grated coconut to the mixture and fry it. Pour this to the cooker. 

Delicious Erissery is ready.

Mango Fish Curry

Ingredients

• Fish - 1/2 kg 
• Grated coconut - 1 cup
• Red chilli powder - 2 tsp
• Turmeric powder - ¼ tsp
• Raw mango  - 1
• Shallots - 5 chopped
• Ginger sliced - a small piece
• Green chillies - 3
• Fenugreek powder - ½ tsp

Preparation

1.Grind grated coconut with red chilli powder, turmeric powder, and salt to a very fine paste by adding a little water. Set aside. 

2.Heat coconut oil in a earthen pot, when it is hot add shallots, green chillies, chopped ginger and curry leaves. Saute well 2 minutes. 

3.Add fenugreek powder and the ground coconut paste, fry for a minute. Add chopped mango pieces along with little water. Add salt and combine well. 

4.When it starts boiling, add fish pieces and cook covered in low flame until it is well cooked. Uncover it, drizzle a little coconut oil on top and garnish with few more curry leaves over it and simmer for 5 minutes. 

Green Peas Masala

Ingredients 

• Green peas - 1cup
• Onion - 1
• Tomato - 2
• Ginger - a small piece
• Garlic - 4 flakes
• Green Chilly - 2
• Red chilly - 1tsp
• Coriander - 2 tsp
• Turmeric - 1/4 tsp
• Garam masala - 3/4 tsp

Preparation

1.Soak peas in water for 4 hours. Cook with turmeric powder, salt and water in a pressure cooker.

2.Heat oil in pan,add mustard and curry leaf. Add onion & green chilly and saute well.Then add crushed ginger and garlic.

3.Add all masala powders.Finally add chopped tomatoes.

4.Add salt and water.mix it well.

5.Add cooked peas.Lower the flame and cook for some time.

Scrambled Egg & Spring Onion

Ingredients 

• Spring onion - 1 bunch,  finely chopped
•  green chillies - 2, slit lengthwise
• Turmeric powder - 1/4 teaspoon
• Pepper powder - 1/2 teaspoon
• Grated coconut - 1/2 cup 
• Eggs -  2, beaten well

 Preparation

1.Beat eggs well and set aside.

2.Heat oil in a frying pan. Add mustard ito it.when it splutters add chopped spring onion,green chilli,curry leaves.
 

3.Add turmeric powder and pepper powder. Stir on a low heat for 2- 3 minutes.
 

4.Add grated coconut.Stir well on a low heat for 2 minutes.
 

5.Add beaten eggs, salt to taste and mix well. Cover with a lid and cook on a low heat for 5 minutes until done / egg well cooked / blended with all the ingredients. Sprinkle extra pepper powder if required. Open the lid and stir continuously for another 5 minutes.