Potato spinach masala/aloo palak sabji

Ingredients:

• Potato-2 medium cut to bigger pieces.
• spinach-2 handful
• green chilly chopped-4
• garlic chopped-1tbsp
• onion sliced-1/2
• mustard seeds
• urad dal-1tbsp
• oil-1tbsp
• salt as per taste

Preparation:

1. Boil potato separately with enough water,salt.
2. In a wide tawa splutter mustard seeds,urad dal in oil.
3. Add onion and stir till its raw taste goes.
4. add garlic, green chilly and fry for 1 min.
5. Add chopped spinach and cook for 2 mins.
6. Add the boiled potato ,salt and mix well .
7. cook in low heat for 2 mins and then remove from the heat.
8. Its a spicy dish ,I prefer this with chapathi

Rava Iddly

Ingredients:

• oil-2tbsp
• mustard seeds-1/2 tbsp
• dry chilly-3 cut to half.
• ginger chopped-1tbsp
• curry leaves-7
• green chilly chopped-3
• cashewnut chopped-4tbsp
• rava-2cups
• baking powder-1/2tbsp
• Milk-1.5 cup
• Yoghurt-1.5 cup
• salt as per taste

Preparation:

1. Heat a tawa and pour oil,saute mustard seeds,dry chilly,curry leaves,green chilly,ginger,cashewnut in that order.
2. Add rava and fry till its golden color.
3. Remove from the heat and let it cool.
4. Add baking powder,milk and yoghurt to the rava and mix well to get an iddly batter consistency.
5. add salt and pour the batter in iddly maker and steam it for 10 mins.
6. Let it cool and then have it with chutney.

cauliflower masala

Ingredients:

• cauliflower florets-30
• onion sliced-1
• cloves-2
• cinnamon-1 inch piece
• mustard seeds
• Yoghurt-4tbsp
• garam masala-1tsp
• chilly powder-1tbsp
• coriander powder-1tbsp
• oil-2tsp
• salt as per taste
• warm water-2cups
• turmeric powder-1tbsp
• coriander leaves

Preparation:

1. Take a large bowl and add warm water,1/2tbsp turmeric powder,a pinch of salt.
2. Add florets to this water and keep aside.
3. Heat a wide tawa and pour oil,and saute mustard seeds,cloves,cinnamon.
4. Add onion and fry till its golden.
5. Take out the florets from the water and add to the onion and fry for 2 mins.
6. Add 1/2tbsp turmeric powder,chilly powder,coriander powder,salt.
7. Close the tawa with a lid and cook it in that steam by stirring occassionally.
8. When the florets are cooked add yoghurt,salt and mix well.
9. Remove from the heat and add chopped coriander leaves.

paneer butter masala

Ingredients:

• Paneer-500 gms
• warm water-1 cup
• oil
• salt as per taste
• onion-2
• tomato-3
• cloves-3
• cinnamon 1 inch pieces-3
• red chilly powder-1tsp
• turmeric powder-1 tsp
• fenugreek powder-1tsp
• cashew nut-15

Preparation:

1. Cut the paneer to rectangular pieces and deep fry it in oil till its golden color.
2. Dip these fried paneers to warm water with 1/4 tsp turmeric and salt.
3. Now for the gravy grind the onion and tomato separately.
4. Fry the ground onion till its raw taste goes.
5. Add the tomato puree to it and stir well for 5 mins.
6. add chilly powder,turmeric powder,fenugreek powder,cloves,cinnamon and mix well.
7. grind cashewnut to a paste and add to the gravy with enough water,salt.
8. When it becomes a thick gravy reduce the heat and add fried paneer pieces.
9. mix well and remove from the heat. let it cool and add half half or cream.

paneer paratha

Ingredients:

• wheat flour-6tsp
• salt-1tsp
• warm water-1/2cup
• onion-1/2 chopped
• green chilly-2 chopped
• garam masala-1/2tsp
• grated paneer-250gm

Preparation:

1. Prepare a soft dough with wheat flour,1/2tsp salt,water.
2. In a wide pan heat oil fry onion,green chilly till golden brown.
3. Add garam masala,grated paneer,1/2 tsp salt and stir well for 5 mins.
4. Remove from the heat,when its cool make balls.
5. make balls from dough and keep masala ballas inside that and roll out carefully like chappathi.
6. Fry the parathas on both the sides in a dosa tawa .

cucumber raitha

Ingredients:

• Yogurt-5tsp
• cucumber grated-1/2 cup
• onion chopped-1/4 cup
• green chilly chopped-2
• boondhi-1/4 cup
• salt-1/2 tsp
• mint leaves chopped-4
• chopped coriander leaves-4

Preparation:

1. Mix all the ingredients together and if you like add 1/4 cup water.
2. serve it with rice.

pulisseri/yoghurt curry

Ingredients:

• Yogurt-5tsp
• water
• dry red chilly-3
• mustard seeds-1tsp
• fenugreek powder-1tsp
• turmeric powder-1tsp
• red chilly powder-1/4tsp
• cumin powder-1/2 tsp
• salt-1/2 tsp
• shallots-5 sliced
• oil-2tsp
• curry leaves

Preparation:

1. prepare butter milk from yogurt ,salt and water.If you are using buttermilk then dont add water.It should not be too watery.
2. In a deep bottom pan pour oil and saute mustard seeds,curry leaves dry chilly.
3. Add shallots and fry till its golden color.
4. Add turmeric,chilly powder,cumin,fenugreek and fry for 2 mins.
5. Switch off the heat,and pour buttermilk to it.Mix well,do not boil.

beetroot thoran

Ingredients:

• beetroot-1 peeled and grated.(I use hands to make small pieces.)
• grated coconut-1/2 cup
• cumin powder-1/2 tsp
• salt as per taste
• green chilly-3 chopped
• turmeric powder-1/2tsp
• onion-1/2 chopped
• mustard seeds-1tsp
• curry leaves
• oil-1tsp

Preparation:

1. heat the tawa and saute mustard seeds,curry leaves in oil.
2. add onion,beetroot,green chilly,salt,turmeric powder,cumin powder and stir well.
3. close the tawa with a lid,let it cook in that steam.
4. when its half cooked add grated coconut and stir well .
5. cook in steam and stir occassionally.
6. remove from the heat when its cooked.

sweet and spicy kozhukkatta

Ingredients:

• onion chopped-1/2
• green chilly-2
• mustard seeds-1tsp
• jaggery -1 cup
• grated coconut-1
• cardamom powder-1tsp
• warm water-1cup
• rice flour-2cup
• salt as per taste
• oil-1tsp
• mustard seeds-1tsp
• curry leaves

Preparation:

1. Pour oil in a heated tawa and saute mustard seeds,curry leaves.
2. add onion,green chilly and stir till its golden brown.
3. Prepare a soft dough with rice flour,salt,warm water and fried onions.
4. In another plate make a sweet mix with coconut,jaggery,cardamom.
5. Make small rice balls and fill sweet mix inside the balls.
6. steam the balls in an idli maker for 7 mins.
7. you can serve when it cools.
8. You can try the sweet version without the spicy onion part too.

peas stuffed puri

Ingredients:

• green peas-1 cup
• onion-1/2 chopped
• green chilly-1
• salt
• wheat flour-6tsp
• yoghurt-2tsp
• oil for deep fry
• water to make dough

Preparation:

1. prepare a soft dough with wheat flour,salt,yoghurt,water and keep it for 30 mins.
2. grind green peas and green chilly with just enough water.
3. Heat a deep bottom tawa and pour 1tsp oil,fry onion till its golden.
4. Add the ground mixture ,salt and stir well .
5. Cook untill you can make balls from that mixture.
6. keep balls inside the puri balls and roll out like parathas.
7. deep fry the puris in oil.

vegetable stew

Ingredients:

• green peas-1 handful
• potato-1
• beans-10
• tomato-1
• carrot-1
• onion-1
• cashewnut,raisins-1 handful
• cardamom-3
• coconut thin milk-1 cup
• coconut thick milk-1cup
• pepper-1tsp
• salt as per taste
• oil-2tsp
• mustard seeds
• curry leaves.

Preparation:

1. chop all the vegetables and onion.
2. pressure cook all the vegetables,onion,green peas,thin coconut milk,pepper for 1 whistle.
3. In a deep bottom pan heat oil and fry cashewnut,raisins.
4. Add cooked vegetables and thick milk,salt,cardamom.
5. when it becomes thick gravy remove from the heat.
6. saute mustard seeds,curry leaves and add to the curry.I prefer this curry with idiyappam.

idiappam/nool puttu/rice noodles

Ingredients:

• roasted rice flour-1 cup
• warm water-1 cup
• salt-1/2 tsp
• grated coconut-1/2 cup

Preparation:

1. mix the flour with warm water and salt to make a soft dough.
2. fill the idiyappam press with some dough.
3. Lightly grease the idly plate with oil and squeeze the dough onto the idli plates in a circular motion.
4. sprinkle 1/2 spoon of grated coconut on each idiappam.
5. Now place the idli plates in a steamer and steam it for 5 mins.Allow it to cool and take each idiyappam from the plates very carefully.
6. I prefer veg stew with this.If I am too lazy to prepare curry it ll go with sugar also.

green rice

Ingredients:

• par boiled/basmati rice-1 cup
• capsicum -1
• beans-10
• coriander leaves-15
• green chilly-2
• onion-1/2 chopped
• salt as per taste
• cloves-3
• cinnamon-2
• ginger,garlic crushed-1tsp
• oil-1tsp
• water to cook the rice and for grinding

Preparation:

1. cook the rice (75%)with salt,cloves,cardamom.
2. grind capsicum,green chilly,coriander leaves.
3. Heat oil in a wide tawa and fry onions till golden brown.
4. add ginger,garlic and stir well.
5. add chopped beans and fry for 5 mins.
6. add the ground mixture ,salt and cook for 5 mins in low heat.
7. when gravy thickens add rice and cook for 5 mins by closing with a lid.
8. You can serve this rice with some raitha.

vazhakka/raw banana bajji

Ingredients:

• raw banana-1
• rice flour-1 cup
• gram flour-1cup
• corn starch-3tsp
• jeera powder-1/2tsp
• chilly powder-1tsp
• asafoetida-1/2tsp
• salt-1tsp
• oil for deep frying

Preparation:

1. cut banana into thin slices longitudinally.I prefer with skin.
2. make a thick batter by mixing all the ingredients with enough water.
3. heat oil in a kadai.dip and coat each banana slice with the batter and deep fry in oil till its golden brown.

chicken with plantain thoran

Ingredients:

• 1breast cut to small cube pieces
• 1/2 plantain cut to the same size as chicken
• grated coconut-1 cup
• turmeric powder-1tsp
• chilly powder-1tsp
• coriander powder-1/2tsp
• jeera powder-1/2 tsp
• pepper powder-1/2tsp
• green chilly chopped-2
• garlic-ginger chopped-2tsp
• coriander leaves to garnish
• onion chopped-1
• oil-2tsp
• salt as per taste
• lemon-1tsp

Preparation:

1. marinate the chicken with turmeric powder,pepper powder,salt for 1 hr.
2. Pour oil in a wide tawa and fry onion till its golden.
3. add ginger-garlic,green chilly,and fry for 2 mins.
4. Add coconut,chilly powder,coriander powder,jeera powder and stir well for 3 mins.
5. Add marinated chicken ,plantain and stir well.
6. close the tawa with a lid and cook for 5 mins in medium heat.
7. add lemon and stir well, cook for 8 more mins by stirring occasionally.
8. add chopped coriander leaves and remove from the heat .

chicken capsicum dry

Ingredients:(for 2 people)

• chicken-1 breast cut to cube pieces
• capsicum-1 cut to small rectangular pieces
• egg-1
• chilly powder-1/2 tsp
• pepper powder-1/2tsp
• coriander powder-1tsp
• garam masala-1tsp
• turmeric powder-1tsp
• fenugreek powder-1tsp
• lemon-1tsp
• salt as per taste
• 1 onion chopped
• garlic,ginger crushed-2tsp
• olive oil-5tspmato
• 1 tomato chopped

Preparation:

1. Marinate the chicken with egg,salt,turmeric powder,pepper powder,fenugreek powder,lemon.
2. keep the chicken for atleast 1 hr in refrigerator.
3. fry onion in 1tsp oil till its golden brown.
4. Add ginger-garlic and fry for 2 mins.
5. add tomato and stir well.
6. add chilly powder,coriander powder and stir well.
7. add the marinated chicken with all the mixture.
8. stir well and cook for 10 mins by closing with a lid and stirring occasionally.
9. Add garam masala and stir well.
10. When the gravy thickens add 2 tsp oil and stir well to avoid burning
11. After 5 mins add capsicum and stir occasionally.
12. In low heat add 2tsp oil again after 5 mins and stir well till all the gravy dried and coated in chicken pieces.
13. When u get all the chicken pieces fried remove from the heat.

pudina rice/mint rice

Ingredients:

• rice -1cup
• pudina leaves-1 cup
• coriander leaves-10
• salt as per taste
• grated coconut-1/2 cup
• fried peanut-1/2 cup
• 1/2 onion chopped
• green chilly-2

Preparation:

1. Half cook the rice with 1/2 tsp salt.
2. Grind pudina ,coriander leaves,coconut,greenchilly with just enough water.
3. Pour oil in a wide tawa and fry onion till its golden brown.
4. Add peanuts and stir well.
5. Add ground mixture ,salt and fry for 3 mins.
6. add rice and mix well.cook the rice till its done.

nadan mutton curry

Ingredients:

• mutton/goat meat-1/2 kg
• 1 onion sliced
• chilly powder-1tsp
• turmeric powder-1tsp
• coriander powder-1 tsp
• salt-1tsp
• oil
• 1 tomato chopped
• garam masala-1tsp
• coconut milk-1cup

Preparation:

1. With 1 cup water pressure cook the mutton with 1/2 tsp each of turmeric,chilly,salt and 1/2 portion of onion.
2. Heat a deep bottom kadai and fry onion in 1 tsp oil till it becomes golden brown.
3. Add tomato and stir well for 3 mins.
4. Add rest of the chilly powder,turmeric powder and coriander powder and fry well for 2 mins.
5. Add half cooked mutton to this and stir well .
6. after 5 mins add garam masala,salt and cook with kadai closed.
7. Add coconut milk and boil it.remove from the heat when its thick.

Onam 2009 dishes

I really missed plantain leaves when I served my onam dishes.I had to adjust with 2 plates for 1 person.

My Onam feast include

1.Sambar

2.Avial

3.Inji curry

4.Injam puli

5.beetroot pachadi

6.Olan

7.cabbage thoran

8.kalan

9.ari murukku

10.andiunda

11.erisseri

12.rice

13.papad

14.vermicelli payasam

15.mango pickle

paneer chilly

Ingredients:

• corn starch/corn flour-2tsp
• salt to taste
• chilly powder-1/2tsp
• water as required
• soya sauce-2tsp
• paneer-300 gms
• onion-1.5 big sliced
• tomato sauce-2tsp
• chilly sauce-1tsp
• vinegar-1/2tsp
• capsicum-1 cut to lengthy pieces
• chopped ginger-1tsp
• garlic-2tsp
• green chilly chopped-2tsp
• oil-2tsp

Preparation:

1. Mix the first 4 ingredients,1tsp soya sauce and cut paneer to rectangular pieces.
2. dip paneer pieces to this mix and deep fry it in oil.
3. In a kadai pour oil and fry onions till golden brown.
4. Add capsicum,ginger,garlic,green chilly and stir occasionally.
5. Add paneer,tomato sauce,1tsp soy sauce,vinegar.
6. add salt and mix well.If you need more spicy add 1tsp hot sauce and garnish with chopped green chilly.

Aloo/potato/urulakizhangu paratha

Ingredients:

• wheat flour-8tsp
• salt-1/2tsp
• warm water-enough to make dough
• 1 potato cooked and mashed
• 1/4 onion chopped
• 1 green chilly chopped
• turmeric powder-1/2tsp
• garam masala-1/2tsp
• oil

Preparation:

1. Make a dough with wheat flour,warm water and salt.Keep the dough in a closed container/cloth for 1 hr.
2. Now prepare the aloo masala.pour oil in a tawa and add onion,green chilly .Stir till onion changes the color.
3. add turmeric powder,mashed potato,garam masala,salt,water and stir well.
4. remove from the heat when all water disappears.ur masala is ready.
5. make lemon size balls with this masala and keep aside.
6. With the dough make 4 balls and roll out each balls to a thick small size chapathi.
7. take each chapathi and keep the masala ball in the middle. First fold 2 opposite sides and then cover fully with the next 2 sides .Now press gently with ur hand and keep aside for 5 mins.
8. prepare all the 4 balls like this and roll out smoothly by sprinkling enough wheat powder.
9. Heat the parathas just like chapathi with enough oil on both sides.

chicken pasta in white sauce

Ingredients:

• pasta-2 handsful
• chicken-1 breast piece cut to pasta size
• pepper-1tsp
• salt as per taste
• all purpose flour/maida-2 tsp
• milk-1 cup
• butter-4tsp
• capsicum/green pepper-1/2 sliced to pasta size.
• Broccoli florets-1 handsful
• olive oil-1tsp
• soy sauce-1tsp
• oyster sauce-1 tsp
• water to cook pasta

Preparation:

1. Cook pasta separately with 3 cups water and salt.
2. In a deep bottom tawa pour olive oil and chicken pieces with 1/2 tsp pepper and salt.
3. close the tawa with a lid and cook the chicken for 5 mins.
4. Add broccoli,capsicum and stir well and cook for 2 mins.
5. Add cooked pasta,pepper,salt,soy sauce,oyster sauce and stir well.
6. Now cook the white sauce in anothe tawa. Add butter ,to that add flour and stir well for 3mins.
7. Add 1/2tsp salt in low heat.
8. Add milk and stir continuously till it starts thickening.Dont make it too thick,coz when it cools it wont be like sauce.
9. Add this white sauce to the pasta and mix well.Have it hot.

lamb/mutton coconut roast

Ingredients:

• mutton/lamb-300 gms
• grated coconut-1cup
• coconut milk-1 cup
• chilly powder-1 tsp
• coriander powder-1tsp
• cumin powder-1tsp
• garam masala -1tsp
• turmeric powder-1tsp
• fenugreek powder-1/2tsp
• pepper powder-1/2tsp
• tamarind-1/2 tsp soaked in warm water.
• ginger-1/2 tsp chopped
• garlic-2 tsp chopped
• onion sliced -1.5 big
• coconut oil-2tsp
• salt as per taste
• coriander leaves

Preparation:

1. Boil lamb with salt for 20 mins.(for mutton pressure cook)
2. In a kadai dry roast grated coconut with all the powders(4-10) and ginger-garlic.
3. let it cool and grind it to smooth paste with tamarind water and coconut milk.
4. Pour oil in kadai and fry onion till its brown.
5. Add lamb,ground masala,salt.
6. Stir continuously till the gravy thickens.Remove from the heat and add coriander leaves

neer dosa

We had this dosa in coorg with chicken curry.It was a surprising dish for us since we were seeing this first time.

Ingredients:

• Raw rice-2 cup
• grated coconut-1 cup
• salt as per taste
• oil for frying
• water

Preparation:

1. soak raw rice atleast for 4 hrs.
2. grind rice with grated coconut,salt ,water to a batter thinner than dosa.
3. make thin dosas with this batter.since the batter is watery u cant spread like dosa.Lower the heat and close with a lid until dosa gets cooked.

chicken tikka masala

Ingredients:

To marinate

• chicken(2 leg piece and 1 breast cut to medium pieces)
• 5tsp yoghurt
• 1 tsp chilly powder
• 1 tsp cumin powder
• 1 tsp crushed garlic
• 1.5tsp crushed ginger
• salt as per taste
• 3 tsp lemon
• 1tsp garam masala

For Gravy

• crushed garlic,ginger-1tsp
• sugar-2tsp
• salt as per taste
• onion-1big sliced
  
• 2 tomato chopped
• coriander powder-1/2 tsp
• chilly powder-1/2tsp
• milk-1/4cup
• oil-2tsp
• coriander leaves

Preparation:

1. Marinate the chicken with all the ingredients and keep it in fridge for 1-2 hrs.
2. Cook the chicken pieces in oven for 7 mins with the masala.If you have bone-in pieces you should first keep the pieces with bone for 10 mins and then boneless pieces for 7 mins in oven.
3. In a deep bottom pan pour oil and fry onion till its turning to brown.
4. Add crushed ginger garlic and fry for 2 mins.
5. Add chopped tomato and fry till oil separates in medium heat.
6. Add coriander powder,chilly powder and stir continuously.
7. Add salt,sugar,chicken pieces with marinated leftover masala.
8. Mix well and keep it in low heat for 5 mins.
9. In high heat add the milk,stir continuosly.
10. Once the gravy thickens remove from the heat and add chopped coriander leaves.

daily vritham from manorama

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corn-spinach pakoda

Usually I will use sweet corn only with salads or soups.Swetha prepared corn pakoda in a potluck party,that was so delicious.So I tried corn with spinach.

Ingredients:

• Gram Flour-5tsp
• corn starch-3tsp
• Green chilly-2
• spinach-1cup
• sweet corn-1 cup
• turmeric powder-1/2tsp
• salt as per taste
• ginger-1 inch crushed
• water
• oil for deep frying

Preparation:

1. In a bowl mix gram flour,cornstarch with enough water.
2. Add all other ingredients to it and mix well with ur hand.
3. Deep fry small pakodas in the oil and have it with ketchup.

Chicken bread pakoda

Ingredients:

• Bread- 5 slices
• 1 cup gram flour
• 3tsp corn starch
• 3tsp-rice flour
• asafoetida-1/2tsp
• cumin powder-1/2tsp
• coriander leaves
• chilly powder-1/2tsp
• garam masala-1/2tsp
• turmeric powder-1/2tsp
• coriander powder-1/2tsp
• mashed potato-1cup
• 1/2 onion chopped
• mustard seeds-1/4tsp
• oil for deep frying and making masala.
• 1/2 chicken breast cooked(I cooked in oven for 15 mins with olive oil)
• ginger crushed-1/2tsp
• salt to taste

Preparation:

1. Heat a deep bottom kadai and saut mustards in 1 tsp oil.
2. Add onion and fry till its golden brown.Add ginger and fry.
3. Add 1/4chilly powder,coriander powder,turmeric powder,mashed potato and stir well.
4. Cut the cooked chicken piece to small,or u can take out thin pieces with ur hand.
5. Add this chicken pieces to the masala and mix well.Add gram masala and salt.
6. Mix well and ur masala is ready.
7. Now make a batter with gram flour,rice flour,corn starch,asafoetida,cumin powder,1/4 chilly powder,coriander leaves,water.
8. Cut each bread to 2 equal pieces.
9. Keep chicken masala in between 2 bread pieces like sandwich.
10. Dip this sandwich in batter and deep fry in oil.
11. Have it with tomato ketchup.

Ariunda/Andiunda(Sweet Rice balls)

Ingredients:

• 1 cup par boiled rice(kerala red rice is best)
• 3/4 jaggery grated
• 3/4 grated coconut
• 1 handful cashew nut
• 1tsp cardamom powder
• 2tsp ghee

Preparation:

1. In medium heat dry roast the rice in a kadai. Stir continuously till the rice splits and change its color.
2. Reduce the heat and stir continuosly till all the rice stops that splitting sound and change the shape similar to malar.
3. Remove from the heat and let it cool.
4. In a bigger pan fry cashewnuts in ghee till its golden brown.u can use this same pan to make balls with the leftover ghee.
5. Grind the roasted rice and fried cashewnuts in a mixer and transfer to the bigger pan.
6. Add grated jaggery,coconut ,cardamom powder and mix everything together and make medium balls with ur hand.

akki roti(rice roti)

First we saw this roti in a coorg trip.Our home stay aunty prepared akki roti and neer dosa with chicken curries.Taste was superb.

Ingredients: for 7 rotis

• cooked rice-1 cup
• rice flour-1/2 cup
• salt-1/2tsp

Preparation:

1. Grind the cooked rice to a paste without adding water.
2. Mix rice flour ,salt to this paste and make a soft dough.
3. take lemon size dough and roll like thin chapathi.
4. In a hot frying pan ,fry both the sides and then show it to the direct heat.
5. your akki roti is ready.

We had taken a photo infront of our home stay in coorg. This place is like kerala,only weather is different.

Chicken Mughlai( A north Indian chicken curry)

Ingredients:

• Chicken -1/2 kg
• oil-2tsp
• onion-1 big sliced
• garlic-1 clove chopped
• ginger,garlic crushed-1tsp
• green chilly-4
• white pepper powder-1/2tsp
• salt as per taste
• garam masala-1tsp
• Butter-2tsp
• cashewnut 1 handful paste
• lime juice-1tsp
• cardamom powder-1/2tsp
• water-1cup

Preparation:

1. Heat kadai ,fry onion in oil till its golden brown.
2. Add green chilly and chopped garlic.
3. Add crushed ginger-garlic,green chilly,pepper,cardamom powder and stir constantly.
4. Add chicken,salt,garam masala ,water and cook for 6 mins in medium heat.
5. Add cashewnut paste, butter , stir well and cook till the chicken is done.
6. Add lemon juice and remove from the heat.garnish with coriander leaves.

rajma pulav (red kidney beans rice)

Rajma is very healthy.Somehow I wanted to include Rajma in my diet .I don't prefer its curry , so I tried rice.It was tasty.

I served this with side dish plantain fry and cucumber raitha,mango pickle.

My ingredients measure is always for 2 people ,so when u prepare change accordingly.

Ingredients:

• Rajma-1cup
• chilly powder-2 pinch
• salt as per taste
• water as required
• 1 onion chopped
• 1 tomato chopped
• 1 green chilly chopped
• ginger,garlic chopped-1tsp
• ghee-1tsp
• cinnamon,clove -3 piece each
• rice-1cup(I used par boiled rice, u can use any)

Preparation:

1. Soak rajma overnight in 2 cups water.
2. Pressure cook this rajma with the soaked water,2 pinch chilly powder,2 pinch salt, for 1 whistle.
3. Drain the water from rajma and cook rice in this water .You can add more water to cook rice.
4. Drain the water from rice and keep aside.
5. Fry cinnamon,cloves,onion in ghee till its golden brown.
6. Add green chilly,ginger-garlic and fry for 2 mins.
7. Add tomato and fry for 5 mins by stirring constantly.
8. Add rajma and mix well.
9. Add rice, required salt and stir well.
10. Your nutritious rajma rice is ready.

My mom's chicken curry-Simple chicken curry

I don't know this chicken curry belongs to which part of kerala.From my child hood to college days I have seen only this chicken curry.My mom knows only this recipe.She got a strong belief that if we dint add water, chicken wont be cooked.In college days if I am trying some recipes by watching some cookery shows she used to tell some bad comments,its sweet...She doesnt like any restaurant dishes.For her this chicken curry is best.

After a long time I am trying this recipe now.My hubby liked this since he is not fed up with this recipe like me.

Ingredients:

• chicken-1/2 kg
• 1.5 big red onion sliced
• mustard seeds-1/2tsp
• coriander leaves
• 1 tomato sliced
• ginger garlic chopped-1.5tsp
• coriander powder-1tsp
• chilly powder-1tsp
• turmeric powder-1tsp
• coconut oil-2tsp
• curry leaves
• water-1 cup
• salt-1tsp
• garam masala-1tsp

Preparation:

1. saute mustard seeds,curry leaves in oil.
2. Add onion and fry till its golden brown,then add ginger-garlic and stir constantly for 3 mins.
3. Add tomato and stir once.Mix chilly powder,turmeric powder,coriander powder and stir well for 2 mins.
4. Add cleaned chicken to the mix.
5. Add salt,water and stir well.
6. Close the pan with a lid.After 5 mins open the lid ,add garam masala ,stir well and close with lid .
7. Since we didnt marinate the chicken,it should cook in a medium heat for 10 mins.
8. When gravy thickens remove from the heat ,add chopped coriander leaves.

Stuffed Brinjal masala

Ingredients:

• Brinjal-4
• chana dala-2tsp
• urad dal-2tsp
• mustard seeds-1tsp
• cloves-3
• cinnamon-1/2 tsp
• coriander powder-1tsp
• chilly powder-1tsp
• turmeric powder-1tsp
• 1/2 onion chopped
• jeera powder-1/2tsp
• fenugreek powder-1/2tsp
• tamarind-lemon size
• salt as per taste
• oil-2tsp
• grated coconut-1 handful
• 1/2 tomato sliced
• water-3 cups
• coriander leaves

Preparation:

1. Dry roast urad dal,chana dal,1/2tsp mustard seeds on medium flame for 2 mins.
2. Add grated coconut,and stir constantly till it changes the color to golden brown.
3. Add roasted groundnut,turmeric powder,chilly powder,coriander powder,jeera powder,fenugreek powder and stir constantly for 2 mins.
4. Remove from the heat and let it cool.Grind this without adding water.
5. Meanwhile U can put tamarind in warm water for 10 mins.
6. Slit Brinjal vertically and horizontally.Dont cut it completely.Keep the stem.When you fill with the paste it should not come out.
7. Mix tamarind paste,salt to the ground masla.It should be a thick paste.
8. Fill each brinjal with the masala and keep aside.
9. In a deep bottom tawa pour oil ,add 1/2 tsp mustard seeds.When it splutter add oinion and stir occasionally till its golden brown.
10. Add tomato,and stir it for 3 mins.
11. Add rest of the masala paste,water and stir well.
12. Add ur brinjals to the masala and close the tawa with a lid and cook for 15 mins on medium flame.Stir occasionally and add required salt.When oil separates ur masala is ready.add chopped coriander leaves.
13. Its very tasty with chappathi.I haven't tried with Rice till now.

neythappam

Ingredients:

• maida-3 cup
• ghee/oil-3tsp
• salt-1/2 tsp
• milk
• cardamom powder-1tsp
• water-1cup
• sugar-1cup

Preparation:

1. prepare a chapathi like dough with maida,ghee,salt,cardamom powder and milk.
2. Take chappathi size balls and roll it and make it like thin chappathis.
3. Cut each chapathi to 9 pieces lengthwise.
4. Take 3 pieces and paste the tip of that pieces together.Now weave it like ur hairplait.
5. After weaving cut this to smaller pieces and fry it in oil.
6. make sugar syrup and add all these fried pieces together.u can have this when cooled.

I got this recipe from grihalakshmi..This is similar to sweet diamonds,only shape is different.

achinga payar thoran

Ingredients:

• 1 handful of lengthy achinga payar
• turmeric powder-1/2tsp
• chilly powder-1/2tsp
• green chilly-1 chopped
• salt as per taste
• 1/2 onion chopped
• grated coconut-1 handful
• oil-2tsp
• mustard seeds adn curry leaves

Preparation:

1. Chop the payar to small pieces.
2. Pour oil,splutter mustards and curry leaves
3. Add chopped onion,payar,turmeric powder,green chilly, chilly powder,salt and stir well.close with lid and cook for 5 mins .
4. Add grated coconut and stir well and cook for 5 mins.ur thoran is ready.U dont need to pour water to cook the vegetable.Keep the pan covered with lid ,so that it will cook with that steam.

pavakka(bitter gourd) pachadi

Ingredients:

• 1 bitter gourd-cut into thin pieces
• chilly powder-1/2 tsp
• salt-1tsp
• curd-1cup
• grated coconut-1/2 cup
• green chilly-1
• mustard seeds-1 tsp
• cumin powder-1/2 tsp
• fenugreek powder-1/2tsp
• shallots-1/4cup
• curry leaves
• oil-2tsp

Preparation:

1. Heat 1 tsp oil in a pan and fry bitter gourd with chilly powder and 1/2tsp salt.
2. Remove from the heat when its brown.
3. Grind the coconut,1/2 tsp mustard seeds,green chilly to a fine paste.
4. In a deep bottom pan pour 1tsp oil,saute 1/2 tsp mustard seeds,curry leaves,shallots.Fry for 3 mins.
5. Add ground coconut mixture ,cumin powder, fenugreek powder and stir for 2 mins.
6. Add the fried bitter gourd pieces cook for 2 mins.
7. Add the beaten curd ,salt and stir well .Remove from the heat before it boils.

Grinding mustard seeds is optional.Most of the mallus wont like this taste.I like the punjabi pickles with the ground mustard seeds.

potato-capsicum curry

I never prepared this curry before.When bhaskar-vrishali called us for dinner she prepared a potato curry with fried grated coconut.Taste was superb.Next day I thought of preparing that,But I dint have grated coconut.So I tried with coconut milk.It came out great.Taste reminded me of my mom's potato curry.

Ingredients:

• Potato-1 medium peeled and cut into 3/4 inch dice.
• 1/2 capsicum-cut into big square pieces.
• onion-1/2 cut into thin slices
• coconut milk-3/4 cup
• coriander powder-2 tsp
• chilly powder-1tsp
• turmeric powder-1tsp
• ginger,garlic crushed-2tsp
• garam masala-1 tsp
• salt as per taste
• oil-1tsp
• water-2 cups
• mustard seeds-1/2tsp
• coriander leaves

Preparation:

1. Heat oil in a deep bottom pan,saute mustard seeds.
2. Add onion and stir well for 2 mins.
3. Add crushed ginger garlic,potato,capsicum and stir occasionally for 5 mins.
4. Add turmeric powder,chilly powder,coriander powderand stir well for 2 mins.
5. Add water,salt and cook for 5 mins with the lid closed.
6. Add coconut milk and cook for 5 mins.
7. Add garam masala and stir well.
8. When the gravy thickens, add coriander leaves and remove it from the heat.

prawns fry

Ingredients:

• cleaned prawns-20
• turmeric powder-1tsp
• chilly powder-1tsp
• coriander powder-1tsp
• salt-1tsp
• lemon-1tsp
• water
• oil-3tsp
• onion 1-sliced
• ginger,garlic crushed-2tsp
• garam masala -1/2 tsp
• coconut slices-2tsp

Preparation:

1. Cook prawns with enough water,turmeric powder,chilly powder,coriander powder,salt,lemon.
2. Heat oil in a pan ,add curry leaves,onion,coconut slices and stir for 3 mins.
3. Add the cooked prawns,garam masala and stir well.
4. Remove from the heat once it becomes brown.

chicken varutharacha curry(fried coconut gravy)

Ingredients:

• chicken 3/4 kg -cut to medium pieces.
• grated coconut-1 cup
• chilly powder-1.5 tsp
• coriander powder-2tsp
• turmeric powder-1tsp
• garam masala-1 tsp
• onion-2 big chopped
• tomato-1 big chopped
• potato-1 medium cut into 3/4 inch dice
• ginger,garlic paste-2 tsp
• curry leaves
• oil-2tsp
• water-3cups

Preparation:

1. Fry grated coconut till its brown in 1 tsp oil.
2. Add turmeric powder,chilly powder,coriander powder and stir well for 2 mins and remove from the heat.When it cools grind it with a little water.
3. Heat 1tsp oil in a kadai,add onion and stir well for 2 mins.
4. Add ginger-garlic, tomato and stir occasionally for 2 mins.
5. Add potato,chicken,ground coconut mix,salt ,water and stir well.
6. Close kadai with a lid and cook for 10 mins by stirring occasionally.
7. Add curry leaves and garam masala and stir well for 2 mins.Remove from the heat when oil separates.

This curry is good with appam and chapathi

sweet coconut pancake

Ingredients:

• egg-1
• maida/all purpose flour-1 cup
• salt-1 pinch
• water
• cardamom powder-1/2tsp
• grated coconut-1 handful
• sugar-3 tsp

Preparation:

1. Beat the egg well in a bowl ,Add the flour and salt.
2. Add enough water to make thinner than dosa batter.
3. Heat a nonstick frying pan , and make small round pancakes.From this batter u can make 4 pancakes.Fry lightly on both sides.
4. Now for the filling mix cardamom powder,grated coconut,sugar.
5. Place 1.5tsp of cocnut filling to the midle of 1 pancake and roll it like kuzhalappam.
6. After making all the pancakes ,place it in a heated frying pan and press smoothly.Do the same with the other side also.
7. This is an easy snack, I love this.

ladies finger(vendakka) fry

This is a simple recipe,might be useful for bachelors easy cooking.

Ingredients:

• Ladies finger/okra-20 , cut to small rectangular pieces
• chilly powder-1tsp
• onion sliced-1/2 big
• salt as per taste
• oil-2tsp

Preparaion:

1. Heat a frying a pan and pour oil,add onion and ladies finger stir well
2. Add chilly powder,salt stir well and close with a lid.
3. You should stir occasionally.Remove from the heat when its fried.

Mutton Liver Fry

Ingredients:

• mutton liver-300gms
• onion-1.5 thinly sliced
• coriander leaves
• chilly powder-1/2 tsp
• coriander powder-1tsp
• pepper powder-1tsp
• tomato chopped-1 small
• garam masala -1tsp
• fenugreek powder-1/2tsp
• salt as per taste
• oil-3tsp

Preparation:

1. Heat a kadai ,pour oil and fry onion till its golden brown.
2. Add chopped tomato and fry till the oil separates.
3. Add chilly powder,coriander powder,pepper and stir for 2 mins.
4. Add liver pieces to this masala with salt and stir well .
5. close the kadai with a lid and cook the liver in steam.
6. Cook for 15 mins by stirring occasionally
7. Add garam masala,fenugreek powder and stir continuously.
8. Remove from the heat when it looks fried add chopped coriander leaves..

Egg masala

Ingredients:

• Egg-2
• 1 onion chopped
• garlic-2 cloves crushed
• ginger-1/2tsp crushed
• chilly powder-1tsp
• coriander powder-1/2tsp
• garam masala-1/2 tsp
• turmeric powder-1/2tsp
• oil-2tsp
• water-2 cups
• mustard seeds
• curry leaves
• coriander leaves

Preparation:

1. Boil egg separately in a deep bottom pan with water and salt.after 10 mins close the pan and remove from the heat.
2. Add oil in a deep bottom tawa,saute mustard seeds and curry leaves.
3. Add onion,stir occasionally till it becomes golden brown.
4. Add turmeric powder,chilly powder,coriander powder and fry for 1 min.
5. Add water. cook for 2 mins.
6. Remove shell from the boiled eggs and add these eggs to the curry.
7. add salt,garam masala and stir well.cook for 5 mins.remove from the heat and add chopped coriander leaves.

mullanki(raddish) curry

Ingredients:

• Raddish-10 (I took the small red raddish cut to 4 pieces)
• 1/2 onion chopped into small pieces
• Potato-1 small chopped into square pieces
• chana dal-1 handful
• turmeric powder-1tsp
• red chilly powder-1tsp
• cumin powder-1/2tsp
• water-3 cups
• oil-3tsp
• salt as per taste
• mustard seeds
• curry leaves

Preparation:

1. Soak dal for 30 mins.
2. Cook dal with chilly powder,turmeric powder,water in pressure cooker(2 whistle).
3. heat 1tsp oil in a deep bottom tawa,add onion till golden brown.
4. Add raddish and potato,cook for 5 mins.
5. Add cooked dal ,cumin powder,salt. Boil it for 3 mins.
6. Saute mustard seeds and curry leaves in aother pan and add to the curry.Your dal is ready.

manoharam

Ingredients:

• Rice-3 cup
• Green gram dal-1 cup
• Sugar-2cups
• Water-2cups
• cardamom powder-1tsp
• dry ginger(chukku)powder-1tsp
• Oil

Preparation:

1. Soak rice and dal for 1 hr.
2. Grind rice and dal together to a fine paste with water like dosa batter.
3. heat oil in a kadai,Pour batter to the oil thru a sieve so that it forms boondhis
4. Fry boondhis till it gets golden brown.Take it out from oil and keep in a paper napkin to remove the excess oil.
5. Repeat the above step to prepare more boondhis from the batter.
6. Heat another tawa and add 2 cups of sugar and water.Stir occassionally till the sugar syrup becomes thick like honey .
7. Remove the syrup from heat and add boondhis.
8. Add cardamom powder,dry ginger powder to the mixture and stir well.
9. Cool it and ur manoharam is ready.

chembu pachadi

Ingredients:

• chembu(colocasia)-1 big cut into rectangular pieces.
• coconut grated-1cup
• cumin powder-1/2tsp
• green chilly-1
• salt-1tsp
• red chilly powder-1/4 tsp
• turmeric powder-1/2 tsp
• curd-1 cup
• mustard seeds
• curry leaves
• shallots-5 cut into small pieces
• water-1cup

Preparation

1. Heat a deep bottom tawa, pour water
2. Add chembu,turmeric powder,red chilly powder,1/2 tsp salt.cook for 5 mins.
3. Grind coconut,green chilly,cumin powder to a fine paste.
4. Once chembu is cooked add the ground paste and keep stirring occassionally.
5. Beat curd and salt add to the curry.stir well and remove from the heat.After adding curd, curry should not be boiled.
6. In another pan saute mustard seeds,curry leaves,and shallots in oil and add to the pachady

chembu(colocasia) fry

Ingredients:

• colocasia-1 big (cut into very thin round slices)
• red chilly powder-1tsp
• coriander powder-1/1tsp
• turmeric powder-1/2tsp
• jeera powder-1/2 tsp
• garam masala-1/2tsp
• salt-1/2tsp
• Oil -5tsp

Preparation:

1. Mix all the ingredients together and keep it for 30 mins.
2. Heat the oil in a tawa and put each slices to the oil to fill tawa.
3. Once it becomes golden brown take it out to a napkin to remove the excess oil.

Fish thikkidi-rice balls with fish sauce

For Rice balls

Ingredients:

• Rice Flour-2 cup
• salt-1tsp
• hot water
• turmeric powder-1/2tsp
• 1 coconut milk
• 1 onion chopped into small pieces
• garlic-3 cloves chopped into small pieces
• curry leaves and mustard seeds
• Oil-1tsp
• coriander leaves

For fish sauce

Ingredients:

• 2 fish fillets- cut into small rectangular pieces(I used tilapia,u can use any big fish)
• 1 onion chopped into small pieces
• 1 tomato chopped into small pieces
• 1 tsp oyster suce
• 1tsp soy sauce
• 1 green chilly chopped into small pieces
• Red chilly powder-1 tsp(use as per taste,the dish should not be too spicy)
• turmeric powder-1/2tsp
• lemon juice-1tsp
• garlic-5 cloves
• ginger-1tsp
• onion leaves
• salt as per taste
• oil -1tsp

Preparation:

1. In a large bowl,mix rice flour and 1/2 tsp salt with hot water to make a soft dough
2. Make small balls of goli size with the dough and do a soft press with both ur hands.Keep aside all the balls.
3. Heat the kadai and pour oil.Saute mustard seeds and coriander leaves.
4. Add onion and stir well.
5. When it turns golden color add garlic ,turmeric powder and stir well for 2 mins.
6. Add coconut milk and salt .(If you are taking fresh coconut milk take both first and 2nd milk.If you are using coconut milk can add some more water)
7. To the above mix add the prepared balls . All balls should be dipped in the coconut milk.
8. You should be very carfeul when u stir the mix,balls should not break.Cook till the gravy thickens for 5 mins.
9. Remove from the heat and add chopped coriander leaves and close the kadai with a lid and keep aside.
10. Heat a deep bottom kadai,pour oil ,add onion and stir well till it becomes golden color.
11. Add green chilly,crushed ginger and garlic and stir well.
12. Add tomato and stir constantly.
13. Add turmeric,chilly powder .
14. Mix fish pieces with the above mixture.Add salt and stir once and close the lid and cook for 5 mins.
15. Add oyster sauce ,soy sauce and lemon juice and cook for 5 mins.
16. remove from the heat ,add chopped green onion leaves. Fish sauce is ready.
17. You can serve rice balls and fish sauce separately as in pic.

I liked this for lunch. I have seen chicken thikkidi in taste of kerala TV show,so I tried fish with some changes.

murukku-Rice snack

Ingredients:

• Rice Flour-3 cup
• Gram Flour-1 cup
• Asafoetida-1/2 tsp
• jeera powder-1/2 tsp
• red chilly powder-1/2 tsp
• sesame seeds-1/2tsp
• salt-1/2 tsp
• warm water
• oil for deep frying

Preparation:

1. In a large bowl, mix all the ingredients with warm water to make a soft dough.
2. Add a part of the dough to the murukku seva press.
3. Press out in round shape to a paper napkin.
4. Heat oil in kadai and slide each murukku from the napkin to your hand and then to tava.
5. Deep fry till it becomes golden brown.Take it out from the oil to a napkin to remove the excess oil.
6. Remaining dough you can add to the press and repeat the same.You can make 20 murukku.