Onam Special Upperi (Banana Chips)

Ingredients

Raw banana -6
Salt-4 tsp
Turmeric powder-1tsp
Coconut Oil-for frying
banana chips

Method 

Remove the outer skin of each banana .
Put the bananas in to turmeric water for 15 minutes.
Then take out the bananas and scrub the outer side and wash in cool water to remove the stickiness ..
Wipe them with a clean cloth and keep aside ..
In between dissolve salt into 1/4 cup of water and keep it aside..
Heat the coconut oil in high flame ..
When done slice each banana using a slicer  directly into the oil .
Make sure that all the pieces are even .
Put one or two bananas with out overcrowding.
Stir occasionally  to flip them and keep them from sticking ..
In the beginning u can see some bubbles coming ..
Lower the flame when the bubbles completely disappears.
When these chips turns little crunchy increase the flame and  add 1 tsp of salt water in to the oil and stir well by standing bit far away !!!..
After 2 minutes or until it becomes golden yellow colour sieve them out and keep it in a flat plate lined with kitchen tissue  to absorb the excess oil..
After some time transfer the yummy chips to a tight container ..
Do the same procedure with the rest of the bananas except  the change in the amount of salt water ..
After first trip reduce the amount of salt water to 1/4 tsp as salt is already present in the oil..
Note: ( The most important part in this preparation the temperature of the oil..If the temperature of the oil is less then the chips will absorb the oil and it will be a mess and at the same time if the temperature is too high then the chips will get burn )

Pumpkin, halloumi & chilli omelette

Ingredients

2 tbsp olive or rapeseed oil
6 oz halloumi cheese , sliced
18 oz pumpkin or butternut squash , diced
2 red chillies , seeded and finely chopped
1 garlic clove , finely chopped
2 tsp cider or balsamic vinegar
small bunch mint , roughly chopped
6 eggs , beaten

Method

Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins on each side until golden, remove from the pan and set aside. Add the remaining oil to the pan, then cook the squash for about 10 mins, until soft and starting to colour. Add the chilli and garlic and cook for a further 2 mins. Pour over the vinegar, then put the halloumi back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set.
Heat the grill to high. Flash the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.

Spiced tortilla

Ingredients

1 tbsp sunflower oil
1 onion , sliced
1 red chilli , deseeded and shredded
2 tsp curry spices (we used coriander, cumin and turmeric)
cherry tomatoes
cooked potatoes , sliced
bunch coriander , stalks finely chopped, leaves roughly chopped
8 eggs , beaten

Method

Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set. Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set.
Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad.

Spicy vegetable egg fried rice

Ingredients


7 oz basmati rice or 400g/14oz leftover cooked rice
1-2 red chillies , deseeded and grated or very finely chopped
3 garlic cloves , crushed
1 tbsp sunflower oil
2 large carrots , diced
200g Chinese cabbage , finely sliced
2 eggs , lightly beaten
3 spring onions , sliced
7 oz frozen peas
1 tbsp soy sauce , plus extra for serving, if you like

Method

If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.
Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.
Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.

Prawn chowder with mashed potato

Ingredients

14 oz can sweetcorn, drained
2 lb floury potatoes, cubed
2 tbsp milk
1 tbsp sunflower oil
1 bunch spring onions, finely chopped
1 tbsp tomato purée
1 tsp paprika
1 pint vegetable stock
7 oz small peeled prawns, defrosted if frozen
4 rashers streaky bacon

Method

Tip the corn into a food processor and blend to a purée. Boil the potatoes in salted water until tender. Drain, mash with the milk and season to taste. Meanwhile, heat the oil in a large pan, add most of the spring onions and fry for 2 mins until softened. Add the corn, tomato purée, paprika and stock. Bring to the boil, simmer for 5 mins, then stir in the prawns.
Grill the bacon until crisp. Divide the soup between 4 bowls and spoon the mash into the centre of each. Break up the bacon and scatter over the top with the remaining spring onions.

Walkers' wild mushroom, bacon & barley broth

Ingredients

7 oz pack bacon lardons or rashers
2 onions
4 medium carrots
3 celery sticks
2 garlic cloves, crushed
1 sprig rosemary and thyme
1 oz pack dried porcini or dried mixed wild mushrooms
1 glass white wine
¾ pint chicken stock
6 oz pearl barley, well rinsed
1 small head spring greens or chunk of Savoy cabbage
Parmesan or any strong hard cheese, grated, to serve

Method

Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.
Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.
Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.
When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.

Chicken, lentil & sweetcorn chowder

Ingredients

4 spring onions, trimmed and thinly sliced
1½ pint chicken stock
9 oz potatoes, diced
½ pint skimmed milk
9 oz skinless, boneless chicken breast, cut into small pieces
5 oz frozen or canned sweetcorn
14 oz can Puy lentils or green lentils, rinsed and drained
chopped chives, to serve (optional)

Method

Place the spring onions in a large pan with 6 tbsp stock and seasoning. Cover and cook for 2-3 mins until softened. Add the potatoes, the rest of the stock and the milk. Bring to the boil and simmer gently, partially covered, for 10 mins or until the potatoes are just tender. Ladle out about a quarter of the mixture into a blender and whizz until smooth. Stir back into the pan.
Add the chicken, sweetcorn and lentils to the pan and cook for 5-7 mins more or until the chicken is cooked. Check the seasoning and serve in warm bowls, scattered with chopped chives (if using).

Red lentil, chickpea & chilli soup

Ingredients

2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
5 oz red split lentils
1½ pint vegetable stock or water
14 oz can tomatoes, whole or chopped
8 oz carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
small bunch coriander, roughly chopped (save a few leaves, to serve)
4 tbsp 0% Greek yogurt, to serve

Method

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

Coconut noodle & vegetable soup

Ingredients

1-2 tbsp Thai green curry paste
1 tsp groundnut oil
1¼ pint vegetable stock
½ pint reduced-fat coconut milk
8 oz thick rice noodles
8 oz chestnut mushrooms, sliced
5 oz sugar snap peas, halved
4 oz bean sprouts
1½ tbsp Thai fish sauce
juice 1 lime
3 spring onions, shredded, plus few mint and coriander leaves, to serve

Method

Put a large pan over a medium heat. Cook the curry paste in the oil for 1 min until it starts to release its aroma. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 mins, then stir in the mushrooms and sugar snaps. Cook for 3 mins more, then add the beansprouts, fish sauce and lime juice. Remove the pan from the heat.
Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.

Sweet potato & orange mash with sage butter drizzle

Ingredients

4 sweet potatoes, cut into chunks
1 tsp olive oil
1 tbsp orange juice
pinch orange zest
1 tbsp butter
4 small sage leaves (tear if large)

Method

Boil the potatoes for 10 mins or until tender. Drain and put back in the pan over a low heat for 30 secs to dry out. Mash with olive oil, orange juice, zest and seasoning, then spoon into a serving dish.
In a small saucepan, melt the butter with the sage leaves. Cook until it begins to foam and bubble, and small brown spots appear in the butter. Pour over the mash and serve.

Zesty pomegranate rice

Ingredients

18 fl oz vegetable stock
9 oz basmati rice
100g or 120g tub pomegranate seeds
1 tsp coriander seeds, crushed
1 tsp ground cumin
2 oz toasted flaked almonds
zest 1 orange

Method

Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.
Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

Varuthu Aracha Sambar

Ingredients

Vegetables of ur choice -2cup
Coriander seeds-4tsp
Fenugreek seeds-1/4tsp
Urad dal-1tbsp
Chana dal-1tbsp
Asafodia powder-one pinch
Dry red chilly-15 (depends up on ur taste,u can add or less the spice )
Grated coconut-1/2 of 1
Garlic-2 cloves
Green chilly-2
Curry leaves-1 string
Tamarind-lemon sized
Tomato-2(cut into big pieces)
Turmeric powder-1/2tsp
Sambar Dal-1/2cup
Salt – to taste

Seasoning

Coconut Oil-2tbsp
Dry red chilly-2
Mustard seeds-1/4tsp
Fenugreek seeds-10
Curry leaves-1 string

Method

Pressure cook the dal by adding 1/4tsp turmeric powder ,1tsp  coconut oil ,1cup  water and salt(2whistle is enough)
Open the cooker when the pressure settle down..Keep it aside
In a kadai add 2cups of wter and cook it also .When cool strain it and  keep that  aside.
In a pan add coconut,coriander seeds,dry red chilly ,green chilly ,fenugreek seeds,chena dal,urad dal ,curry leaves and garlic .Roast these mixture till the coconut get brown in colour and all the dals become crisp …By that time a nice aroma will spread all over the house ..When done remove from the fire and allow to cool..
When cool grind this to a fine paste by adding water little by little .
Wash the cut vegetables and drain them ..In a pan add 2tsb of oil and add these vegetables ..Saute them for 2 minutes ..
In a deep bottomed kadai heat coconut oil and splutter mustard seeds ,dry red chilly ,fenugreek seeds and curry leaves one by one .Now add the saute vegetables and tamarind water ..Bring to a boil .Then add the ground paste,3 cup of water and 1/4tsp of turmeric powder .Boil well .Now add the cooked dal ,tomatoes and salt ..Again allow to boil  and now close the kadai and cook the  vegetables in a low flame .
When done check the sambar ..If the sambar is too thick u can add water and boil well ..Add salt if needed ..Finally add curry leaves ,sprinkle asafotida powder  and remove  from  fire ..So the tasty sambar is ready to serve ….Serve with rice …

Ulli Theeyal

Ingredients

Shallots (Small onion)- 200gms
Red chilly – 5-6nos
Grated coconut – 1\2
Coriander seeds – 11/2tbsp
Turmeric powder – 1\4 tsp
Tamarind – 1 small lemon size
Coconut oil – 2 table spoon
Mustard seeds-1/2tsp
Curry leaves-1 string
Salt -to taste

Method

Cut onion lengthwise into thin pieces.
Fry red chilly,coriander seeds ,coconut and turmeric powder till it become brown in colour.
Grind it into a fine smooth paste.
Heat oil in a pan or kadai
Splutter mustard seeds,add curry leaves,onion and saute.
Saute the onion till it light brown..
Add the tamarind water to it and cook for 5 minutes by stirring occasionally.
Add the ground paste to it with 3-4 cups water.
Now add salt and stir well..
Boil till the gravy thickens ..
Note:We used to grind coconut in ammi kallu wih out adding water ..So that oils comes from it..D it will add taste to the theeyal..If u got ammikallu grind the masala with that …

Spiced glazed pineapple with cinnamon fromage frais

Ingredients

zest and juice 1 lime
2 tbsp clear honey
2 pinches ground cinnamon
few gratings whole nutmeg
2 tsp icing sugar, sifted
7 oz very low-fat fromage frais
2 tsp butter
1 fresh pineapple, cut into 8 long wedges, skin and core removed

Method

Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.
Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais.

Onam Special Kumbalaga Olan

Ingredients

Kumbalaga (Ash Gourd)-1cup(small pieces)
Thick coconut milk-1cup
Green chilly-2(slits)
curry leaves-1string
Salt -to taste
Coconut Oil-1tbsp

Method

Cook kumbalaga in a pressure cooker adding green chilly,salt ,curry leaves and water.When done open the cooker and mash the cooked kambalaga well..Now add the thick coconut milk and remove from the fire ..Finely add the coconut oil and mix well and close the cooker for 1 minute ..Now transfer to a serving bowl ..Simple olan is ready…

Sambar

Ingredients

Toor dal-1/4 cup
Drumsticks(Muringakkai) – 1 no(cut lenghthwise)
Lady`s finger(Vendakka) – 5-6 nos (cut in 2 inch length)
Potatoes(large) – 2 nos
(diced into big cubes)
Elephant yam(Cheana) – A medium sized piece (diced)
Brinjal(Vazhuthananga) – 1 no
(diced)
Amarakka – 5 – 6 nos
(cut them in 2 inch length)
Vellarikka – 3 small pieces
Onion(large) – 1 no
(big thick slices)
Small onions(Cheriya ulli) – A handful (each cut into halves)
Tomato – 1 no
(More or less vegetables can be added according to ones liking)
Turmeric powder – 1/4 tsp
Chilly powder-1/4tsp
Coarinder powder-1/2tsp
Salt – As reqd
Asafoetida(kayam)-small piece
Tamarind(Puli) juice -a lemon size
Garlic-1

Seasoning

Oil – 1 tbsp
Mustard seeds – 1 tsp
Dry red chillies(Kollamulaku) – 1 or 2 nos
Curry leaves – A few
fenugreek seeds-10 nos

Method

In a frying pan add small quantity of coconut oil and add the ladies finger ,saute it well.Then add handful of small onion to it and when it become transparent add crushed garlic(1/2).Then add 1/4 chilly powder ,1/4 turmeric powder and 1/2tsp coriander powder .After that add 1 tomato (chopped) and curry leaves and close the pan with a lid and cook for 3 min..Keep that a side..
In a cooker add washed toor dal ,one small piece of asefotida ,half of the big onion (sliced) ,salt and water and pressure cook ..Mostly 2 whistle is enough.
After the pressure settles open the cooker and add all the vegetables and the masala mix ( onion – tomato mix).Now cook it again .One whistle is enough.After some time open the cooker.To that add tamarind juice ,2tsp of sambar powder and salt to taste …Let the sambar to boil for few minutes …If u want u can add coriander leaves d water according to ur consistency ..
Then heat a pan and add coconut oil ..Season with dry red chilly ,fenugreek seeds,mustard seeds and curry leaves..Pour this to the sambar and close it with a lid for few minutes …
Sambar is ready …Enjoy with rice, idly or dosa

If u want to make ulli sambar(small onion) use the same recipe avoiding the vegetables and by adding more amount of small onion……

Poached apricots with rosewater

Ingredients

2 oz golden caster sugar
14 oz ripe apricots, halved and stoned
few drops rosewater
Greek yogurt, to serve
handful pistachios, roughly chopped, to serve

Method

Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

Lasagne

Ingredients

For the meat-sauce
1 tbsp olive oil
1 onion, chopped
2 medium carrots, diced
3 plump garlic cloves, finely chopped
9 oz lean rump steaks, trimmed of fat, thinly sliced, then very finely chopped
9 oz lean minced pork
3½ fl oz red wine
2 tbsp tomato purèe
14 oz can plum tomatoes
tsp ground nutmeg, plus a pinch
handful basil leaves, torn
For the layers
10 oz fresh spinach
1 egg
9 oz tub ricotta
handful flat-leaf parsley, chopped
6 wide sheets (about 175g/6oz) no pre-cook lasagne
4½ oz ball mozzarella, preferably buffalo, roughly chopped
2 oz Parmesan, coarsely grated
8 oz cherry tomatoes on the vine
basil leaves and green salad leaves, to serve

Method

Make the meat sauce: heat oil in a large sautè pan, then tip in onion and fry for 5 mins until golden. Add carrots and garlic, then fry for 2 mins more. Stir in both meats, breaking up the pork with a wooden spoon. Cook over a high heat until the meat is no longer pink and the juices are released. Pour in wine, scrape the bottom of the pan as you stir, then cook for 1-2 mins until the liquid is reduced. Tip in tomato purèe, tomatoes and 2 tbsp water, then stir to break up tomatoes. Add O tsp nutmeg and some pepper, cover, then simmer for 1 hr, stirring occasionally. Taste and add salt if you like. Mix in torn basil. Sauce can be chilled for up to 1 day.
While the sauce is simmering, prepare the other layers. Tip the spinach into a large bowl and pour over boiling water. After 30 secs, tip spinach into a colander and put under cold running water briefly to cool. Squeeze to remove excess water. Beat the egg in a bowl, then mix with ricotta, parsley, a pinch of nutmeg and pepper. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, I find soaking improves the texture.) Drain well. Heat oven to 200C/fan 180C/gas 6.
Start layering. Spread a few big spoonfuls of sauce to barely cover the base of an ovenproof dish (20 x 29 x 6cm deep). Cover with 2 sheets of lasagne, then spread over half the remaining sauce. Cover with 2 more lasagne sheets, then scatter spinach evenly over. Spread the ricotta mixture on top and cover with 2 more lasagne sheets. Spread with remaining sauce, then scatter over mozzarella and Parmesan to almost cover meat. Top with cherry tomatoes and some pepper, then cover loosely with foil.
Bake for 35 mins, then remove foil and bake 5-10 mins more. Leave for a few mins, then scatter with basil and serve with salad.

Superhealthy pizza

The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day

Ingredients

4 oz each strong white and strong wholewheat flour
1 tsp or 7g sachet easy-blend dried yeast
4 fl oz warm water
For the topping
8 oz can chopped tomatoes, juice drained
handful cherry tomatoes, halved
1 large courgette, thinly sliced using a peeler
1 oz mozzarella , torn into pieces
1 tsp capers in brine, drained
8 green olives, roughly chopped
1 garlic clove, finely chopped
1 tbsp olive oil
2 tbsp chopped parsley, to serve

Method

Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Vanilla ice cream

Ingredients

3 oz golden granulated sugar or caster
1½ tsp custard powder
1½ tsp cornflour
18 fl oz full-fat milk
2 egg yolks
1 vanilla pod, split in half lengthways
7 fl oz carton half-fat crËme fraÓche
lightly crushed raspberries or strawberries, to serve

Method

Freeze the canister from the ice-cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.
Remove from the heat, stir in the crËme fraÓche, then pour into a bowl. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).
Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs. (Will keep for up to 1 month. Do not re-freeze.) For the best taste, remove from the freezer and soften in the fridge for 1-1O hrs before serving. Serve with fresh fruit.

Thakkali Rasam

Ingredients

Tomato-3 med
Green chilly-2
Cumin seeds-1/4tsp
Garlic-2pods
Chilly Powder-3/4tsp
Turmeric powder-1/4tsp
Pepper powder-1/4tsp
Asafoetida powder-less than 1/4tsp
Coriander leaves-1/4cup chopped
Salt -to taste
Tamarind-lemon size
Mustard seeds-1/4tsp
Oil-2tbsp

Method

Heat oil in a kadai
Splutter mustard seeds
Add chopped tomato into this and saute .
Stir well till the tomatoes are done
Now add turmeric powder and chilly powder
Saute until its raw smell goes
Make a fine paste of garlic,green chilly and cumin seeds
Add this paste to the tomato mix and saute
Saute for 2-3 minutes in low flame,add salt
Then add  coriander leaves,pepper powder ,asafoetida powder(kayam) to this and saute
If u want more garlic flavour u can add crushed garlic in this stage
Finally add tamarind water and 1 cup of water(Soak tamarind in 1 cup of hot water and drain)
Boil for few minutes
Check the salt
Remove from the fire ,add more coriander leaves  and close the kadai for few minutes ..
So tomato rasam is ready to serve
Serve with hot white rice and poriyal ….

Tender braised leeks

Ingredients

6-8 leeks
1 tsp olive oil
2 tsp coriander seeds
3 thyme sprigs
2 bay leaves
4 fl oz white wine
1 garlic clove with the skin on, bashed
pinch caster sugar
3 oz green olives, very roughly chopped (optional)
large handful chopped flat-leaf parsley, to serve (optional)

Method

Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

Rasam

We can make rasam in so many style…i am writing one among them…

Ingredients

Coriander seeds-handful
Garlic-1 pod
Dry red chilly-2
Turmeric powder-1/4tsp
Tomato -1
Cumin seeds-1/4tsp
Salt-to taste
Curry leaves-few
Coriander leaves-few
Pepper powder-1/4tsp
Tamarind-small ball
Oil-1tsp
Mastard seeds -1/4tsp
Water -2cup

Method

Take a blender and add coriander seeds, pepper,red chilly(1 no),turmeric powder,cumin seeds and garlic ,and crush well .Keep it aside .In the same blender add chopped tomato and make tomato paste ..Then take a vessel and add all the crushed mix and tomato paste along with water salt, curry leaves ,coriander leaves and tamarind ..Close the vessel with a lid ..Then allow the water to boil ..Boil till he rasam gets its consistency (neither too watery nor too thick).Then filter the rasam.Heat oil in a kadai and splutter mustard seeds then add dry red chilly (1-sliced),curry leaves .Pour this to the rasam …U can also add coriander leaves to garnish…So ur rasam is ready to serve …

Lemon & parsley butter beans

Ingredients

1 tbsp olive oil
1 large onion, sliced
1 garlic clove, crushed
2 x 400g/14oz cans butter beans, rinsed and drained
zest and juice 1 lemon
1 large or 2 small bunches parsley, chopped

Method

Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final min, then stir in the beans to heat through. Add the lemon zest and juice. Stir in the parsley to serve.

Pineapple Pachadi

Ingredients

Ripe Pineapple-1
Mustard seeds-1/4tsp
Chilly Powder-1/4tsp
Cumin seeds-1/4tsp
Turmeric Powder-1/4tsp
Green Chilly-1(slits)
Salt -to taste
Sugar-2tbsp
Curry Leaves-2strings
Dry Red chilly-2(chopped)
Grated coconut-1/2
Curd-2Tbsp
Coconut Oil-1tsp

Method  

Peel the pineapple.. ..Cut out all the eyes carefully.Cut into slices..Remove the hard portion and cut into very small cubes. .Cook pineapple with green chilly,chilly powder ,turmeric powder ,salt and curry leaves in 1/4 cup of water..When the pineapple turns tender add the sugar and keep on stirring till it turns into a syrup.
Grind the coconut along with 1/4tsp of mustard seeds and cumin to a fine paste.
Now add the coconut paste to the cooked pineapple .Mix well and reduce the flame and cook for another 10 minutes..Take it off from the fire and add the yogurt and mix well.Check the salt.Heat coconut oil in a pan and add mustard seeds when it splutter add dry red chilly and curry leaves and pour over the pachadi..So now ur delicious pachadi is ready to serve ..

Cauliflower vinaigrette

Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats

Ingredients

1 small cauliflower, cut into florets
1 Romanesco cauliflower, cut into florets
1 small red onion, very finely chopped
small handful capers, rinsed
handful flat-leaf parsley, chopped
For the dressing
6 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard

Method

Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.
Bring a large pan of water to the boil, cook the cauliflower for 5-7 mins until just cooked, then drain well. While the cauliflower is still hot, toss it with the dressing and leave to cool. Just before serving, add the red onion, capers and parsley.

Inji Pachadi

Ingredients

Ginger Paste-11/2tbsp
Green chilly-2(chopped)
Dry Red chilly-2(cut into small pieces)
Mustard seeds-1/2tsp
Curry Leaves-2 strings
Salt-to taste
Thick Coconut milk-1/2cup or
25gm of coconut milk powder mixed in 1/2cup of water
Yogurt -1cup
Coconut oil-1tbsp

Method

Heat oil in a pan ,add mustard seeds ,dry red chilly and curry leaves .Let the mustard seeds splutter .Add green chilly and ginger paste .Saute all together till the raw smell goes from ginger .Add salt and the thick coconut milk .Let it boil .Cook till it become a dry gravy .U will get a cream colour gravy .Switch off the gas and remove the pan from the stove .Allow it to cool .Beat the curd with a spoon .When the gravy is cool add the curd and check the salt .So the tasty and inji pachadi is ready to serve .

Muffins

Ingredients

6 oz self-raising flour
2 oz porridge oats
5 oz light muscovado sugar
2 tsp ground cinnamon
½ tsp bicarbonate of soda
1 egg, beaten
¼ pint buttermilk
1 tsp vanilla extract
6 tbsp sunflower oil
6 oz stoned prunes, chopped
3 oz pecans

Method

Preheat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.
Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
Fold the prunes and nuts into the mixture.
Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

Pineapple Pulisserry

Ingredients

Pineapple-1/2 of 1( cut into small pieces)
Garlic-1/2pod
Grated coconut-1/2 of 1
Curd-1cup
Cumin seeds-1/4tsp
Turmeric powder-1/4tsp
Green chilly-2(fine paste )
Chilly powder-1/4tsp
Sugar -1tsp
Curry leaves-2 strings
Mustard seeds-1tsp
Dry red chilly-4
Fenugreek seeds-10 no
Water-1cup
Coconut Oil-2tsp

Method

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

Granola

Ingredients

2 tbsp vegetable oil
4 fl oz maple syrup
2 tbsp honey
1 tsp vanilla extract
10 oz rolled oats
2 oz sunflower seeds
4 tbsp sesame seeds
2 oz pumpkin seeds
4 oz flaked almonds
4 oz dried berries (find them in the baking aisle)
2 oz coconut flakes or desiccated coconut

Method

Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.

Kachiya Moru(Pulisserry)

Ingredients

Thick butter milk or curd -1lit
Salt-to taste

For grinding

Grated Coconut -1/2cup
Garlic flakes-3
Cumin -1/2tsp
Turmeric powder-1/4tsp
Green chilly-2

For Seasoning

Coconut oil-1tbsp
Mustard seeds-1/4tsp
Chopped small onion-3
Dry red chilly-2
Ginger-very small piece(opt)
Fenu greek seeds-10
Curry leaves-1 string

Method

Grind coconut,garlic,cumin,turmeric powder and green chilly into a veryfine paste.
Mix the paste with buttermilk and add salt.
Keep on low fire by stirring till it is fairly warm-never let to boil
Heat coconut oil n a pan and splutter mustard seeds .Add chopped small onion and ginger.When brown add fenu greek ,red chilly and curry leaves. ..Pour this to the moru curry .

Tomato baked eggs

Ingredients

2lb ripe vine tomatoes
3 garlic cloves
3 tbsp olive oil
4 large free range eggs
2 tbsp chopped parsley and/or chives

Method

Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

Achinga payar(Pacha payar) mezhukku or Long beans fry

In our place we used to say achinga payar (long beans) as pacha payar ..In some other places green gram is called as pacha payar ..So here i am telling about long beans ..I love long beans ..my amma used to make payar mezhukku for me ..I always  take out of the seeds and used to make mezhukku using that …This time also i was able to have that dish  ..Its very simple and  tasty …So here comes the recipe….

Ingredients

Long beans -1/2 kg(take out the seeds)
Crushed  red chilly-2tsp or according to ur taste
Cheriya ulli(shallots)-15
Curry leaves-1 string
Salt – to taste
Water-1/2cup

Method

Take out all the seeds from long beans .
Clean and wash them ..
Take a cooker and add this along with water and salt .
2 whistle is enough .Open when the pressure  settle down .
Heat coconut oil in a kadai .Add thin slices of shallots or crushed shallots
Saute till its raw smell goes ..Then add curry leaves and chilly ..Saute them well.
Finally add the cooked beans and stir well
Allow to cook for few more minutes .
The simple pacha payar mezhukku is ready to serve ..Serve with rice ,kanji etc ..

Breakfast smoothie

Ingredients

1 small ripe banana
5 oz about blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve
apple juice or  water, optional  honey, to serve

Method

Slice the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve.

Cranberry & raspberry smoothie

Ingredients

7 fl oz cranberry juice
6 oz frozen raspberries, defrosted
3½ fl oz milk
7 fl oz natural yogurt
1 tbsp caster sugar, or to taste
mint sprigs, to serve

Method

Place all the ingredients into a blender and pulse until smooth. Pour into glasses and serve topped with fresh mint.

Onam Special Olan

ONAM is coming ..All malayalees in the world are awaiting to celebrate it in a grand manner .. . All know we can`t celebrate onam without a grand sadya …Onam is not complete with out olan on the menu…Its very simplest and unique recipe.Even a child can make this ..Hope u all will try this and enjoy (My Mam make olan with great teats )

Ingredients

Red Pumpkin(Mathaga)-11/2 cup (diced)
Ash Gourd(kumbalaga)-2cup(diced)
Red Gram Dal(vanpayar)-1cup(cooked)
Green chillies -3(slit length wise)
Thin coconut milk – 1/2 cup
Thick coconut milk – 1/2 cup
Salt – to taste

Seasoning

Curry leaves-2springs
Coconut oil – 2tsp

Method

pressure cook red gram dal and keep a side.Peel the pumpkin and ash gourd ,cut into pieces..

Add kumbalaga and mathaga in to 1/2 cup of thin coconut milk and cook well in a deep bottomed pan .. ..When it done mash the cooked vegetables with a thavi(spatula) .. Then add the cooked van payar(red gram dal) and green chilly slits into it  and cook for another 5 minutes…When the gravy thickens then add thick coconut milk and mix well..  when began to boil remove from the fire.Now add coconut oil and crushed curry leaves and mix well…Now close the pan with a lid.Aroma of the curry leaves and coconut oil will absorb the curry and it will add more taste to the olan…So now ur tasty Olan is ready to serve …

Mumbai potato wraps with minted yogurt relish

Ingredients

2 tsp sunflower oil
1 onion, sliced
2 tbsp medium curry powder
14 oz can chopped tomatoes
10 lb potatoes, diced
2 tbsp spiced mango chutney, plus extra to serve
4 oz low-fat natural yogurt
1 tsp mint sauce from a jar
8 plain chapatis
coriander sprigs, to serve

Method

Heat the sunflower oil in a large saucepan and fry the onion for 6-8 mins until golden and soft. Stir in 1 tbsp curry powder, cook for 30 secs, then add the tomatoes and seasoning. Simmer, uncovered, for 15 mins.
Meanwhile, add the potatoes and 1 tbsp curry powder to a pan of boiling salted water. Cook for 6-8 mins until just tender. Drain, reserving 100ml of the liquid. Add the drained potatoes and reserved liquid to the tomato sauce along with the mango chutney. Heat through.
Meanwhile, mix together the yogurt and mint sauce, and warm the chapatis following pack instructions.
To serve, spoon some of the potatoes onto a chapati and top with a few sprigs of coriander. Drizzle with the minted yogurt relish, adding extra mango chutney if you wish, then roll up and eat.

Chicken saltimbocca with basil mash

Ingredients

2 skinless chicken breast fillets
2 large basil leaves
2 slices prosciutto
1 tbsp olive oil
2 tbsp Marsala
3½ fl oz chicken stock
For the basil-mash
2 lb potatoes, cut into large chunks
2-3 tbsp milk
1 tbsp grated Parmesan
1-2 tbsp chopped basil

Method

Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.

Tomato & thyme cod

Ingredients

1 tbsp olive oil
1 onion, chopped
14 oz can chopped tomatoes
1 heaped tsp light, soft brown sugar
few sprigs thyme, leaves stripped
1 tbsp soy sauce
4 cod, fillets (we like No Catch) or another white flaky fish, such as pollack

Method

Heat the oil in a frying pan, add the onion, then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.
Simmer 5 mins, then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

...Lemon ice and minty strawberries....

Ingredients

2 unwaxed lemons, each chopped into eight
5 oz golden caster sugar
14 oz strawberries
small handful of mint leaves

Method

To make the lemon ice, tip the lemons into a blender with the sugar and 500ml/18fl oz of water. Blitz everything for a minute or two until the lemon is chopped to a pulp. Strain the juice into a shallowish freezer container, pressing down on the lemon pulp with the back of a large spoon to release as much flavour as possible. Discard the pulp.
Reserve two tablespoons of the juice in a medium bowl. Cover the rest with cling film and put in the freezer for four hours or until firm. There's no need to wash the blender yet.
When the juice is frozen, break it into chunks and tip it back into the blender. Blitz until it's a smooth sorbet consistency. Tip it back into the freezer container and return it to the freezer for another 30 minutes to firm up.
While the ice is freezing, hull and slice the strawberries, roughly chop the mint, then toss them together in the reserved lemon juice. When the ice is scoopable, spoon it into bowls and top with the strawberries.

Mambazha Pulisserry (Ripe Mango Curry)

Ingredients

Ripe Mango-10  no(u will get small mangoes specially for this).. Otherwise use some other ripe mango and cut into small pieces
Green chilly-2 (make fine paste)
Turmeric powder-1/4tsp
Sugar-1tsp
Chilly powder-one pinch
Curry leaves-1 string
Grated coconut-1/2 of 1
Garlic-1/2
Curd-2cup
Water-1cup
Seasoning
Dry red chilly-3
Fenugreek seeds-1/4tsp
Mustard seeds-1/2 tsp
Curry leaves-few

Method

Peel the mangoes and cook them  with  green chilly paste ,turmeric powder,chilly powder,salt and curry leaves ..Add water up to the top of the mangoes.
Cook till the mangoes get soft .

Take a blender grind grated coconut,garlic ,curry leaves(3),and handful of water and make a smooth fine paste… or if u have an ammikkallu then its great ..
Add this paste to the cooked mambhazham and mix well .Add salt as per ur taste.On a low heat allow it to boil ..Beat curd with a spoon .Now  add curd and mix well with the mangoes..Bring it to  boil for one min ..Add sugar also
Do not  allow the yogurt to curdle ..Then  take it from the fire and keep aside.
Heat coconut oil in a pan.Add mustard seeds and when splutter add fenugreek seeds ,dry red chilly and curry leaves..Add this seasoning to the pulissery..
Ur tasty and simple mambazha pulissery is ready to serve..
Note : If the mango is not that ripe increase the amount of sugar ..It will taste the same …

Koottucurry

Ingredients

chick peas(black or white)-1/2 cup
(soak over night and wash properly)
Sweet potato-1(diced) optional
Pumpkin- small piece(diced)
Green plantain-1(diced)
Elephant yam (cheana)-1/4cup(diced)
(U can add variety of vegetables according to ur choice like carrot ,potato )
Grated coconut-11/2
Dry red chilly-4
Curry leaves
Salt -to taste
Jaggery/sugar -according to ur taste
Cumin seeds-1/4tsp
Mustard seeds-1/4tsp
Turmeric powder-1/2tsp
Chilly powder-1/4tsp
Pepper powder-1/4tsp
Coconut oil-3Tbsp

Method

Cook all the vegetables separately along with turmeric powder and salt (3/4th cooked)…Keep that a side…In a blender add grated coconut(1/2) ,dry red chilly(2) , 1/4tsp of cumin seeds along with 2tsp water and grind ..Don`t grind so finely( 3/4th)… Keep that also aside ..
Take a kadai and add 2Tbsp of coconut oil .. In to that add the cooked vegetables one by one ..Then add chilly powder ,pepper powder and jaggery or sugar (if u dont want ur koottucurry to be sweet avoid this) and mix carefully ….Then add the coconut paste and salt ,and allow to boil ….When done remove the curry from the flame …
In another kadai heat 1Tbsp of coconut oil and add red chilly (splits) ,then add mustard seeds and when it splutter add curry leaves ..Now add grated coconut(1) and stir well and roast it till golden brown colour ..When the brown colour occurs pour the curry to this roasted coconut and mix well ….And close the kadai with a lid for few minutes..So now the koottu curry is ready to serve …

Thrissur Style Kaalan

Kaalan is one of the traditional kerala recipe..Sadya is incomplete without kalan ..Its in the same of  Erupuli. In Erupuli we are using ripe banana ..So the taste is slight sweet .But kaalan is thick and bit sour in taste . We use raw plantain in kaalan.So here comes the simple recipe of Kaalan …

Ingredients

Raw plantian(nendra kaya) -1
Yam(chena) -1 cup(chopped)
Curd -2 cup
Grated coconut -1/2 of 1
Pepper-5
Green chilly-1
Red chill-1/2tsp
Turmeric powder-1/2tsp
Cumin seeds-1/4tsp
Salt-to taste
Curry leaves-1 string

For Seasoning

Mustard seeds-1/4tsp
Fenugreek seeds(uluva)-10
Dry red chilly-2 (chopped)
Curry leaves-1 string
Oil-2tsp

Method

Peel and cube the plantian and yam ..In a kadai add plantain and yam pieces along with turmeric powder,chilly powder ,salt ,curry leaves and 1 cup of water .
Cook till the vegetables are  done.
Side by side grind coconut ,pepper,cumin seeds and green chilly to a fine paste ..
Add this paste to the cooked vegetables..
Boil them well..Stirring continuously.Add salt
Finally add curd to this and simmer for2-3 minutes..Don`t boil..
Season with mustard seeds,red chilly ,fenugreek seeds and curry leaves ..
Add this to the gravy ..
The simple and tasty Kaalan is ready to serve ..
Note : Its good to use bit sour type  curd for preparing this dish

Onam Special Kuthu Eriserry With Pacha Kaya(In Pressure Cooker)

Ingredients

Raw Plantain(pacha kaya)-2
Green Chilly-4
Curry Leaves-1string
Grated Coconut-1
Dry red chilly-2 slits
Coconut Oil-1tbsp
Mustard seeds-1/4tsp
Salt-to taste

Method

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

Erupuli

Ingredients

Ripe Plantain(Nendra Pazham) -3 (peeled and cubed)..The pazham should be 3/4 riped..It won`t be good if it is ripe too much..
Chilly Powder-1/2 tsp
Turmeric powder-1/4 tsp
Cumin seeds-1/4 tsp
Garlic-1/2 pod
Black Pepper-5
Curry Leaves-1String
Salt-to taste
Grated Coconut-1/2 of 1
Curd- 1cup
Seasoning
Dry red chilly(vattal mulaku)-3
Mustard seeds(kaduku)-1/2 tsp
Fenugreek seeds(uluva)-1/4tsp
Curry leaves-1string

Method

Cut the plantain into half portion(lengthwise) and then cut to cubes..
To the plantain pieces add chilly powder,turmeric powder,salt , curry leaves and one cup of water and cook till the plantain pieces get soft and the water get dried.
Take a blender, grind grated coconut ,cumin seeds,pepper and garlic into a fine smooth paste …Add this paste to the cooked plantain pieces.Slowly mix the paste with the pieces, while mixing gently crush the pieces..In a low flame  allow curry to  boil..When it start boiling then add mooru (just crush one cup of curd in a blender) ..Continue to boil in a low flame ,stir continuously till the mixture gets thick gravy..
Then heat 2tsp of coconut oil and add dry red chilly (cut in to pieces),then fenugreek seeds followed by mustard seeds and curry leaves…Add this to the gravy and close the pan with a lid so that the aroma spread into the curry…
Transfer the curry into a serving dish and decorate with curry leaves and red chilly…Enjoy..........

Thrissur Style Eriserry - (With Mathanga & Van Payar)

Ingredients

Red moong beans(van payar)-1 cup(soaked overnight and washed properly)
Yellow Pumpkin (mathanga)-15 small pieces
Chilly Powder-1/4tsp
Turmeric powder-1/4 tsp
Grated coconut -3/4 of 1
Cumin seeds(jeerakam)-1/2tsp
Small onion-2
Curry Leaves-1 string
Water
Seasoning
Mustard seeds-1 tsp
Curry leaves-1 string
Dry red chilly-2
Coconut Oil-2tsp

Method

Add washed moong  beans , chilly powder ,turmeric powder ,salt , curry leaves and water to a pressure cooker and cook (water level should be higher than beans) Then remove it from fire and keep aside to settle down the pressure ..When pressure is settled open the cooker and add pumpkin pieces and again pressure cook (2 whistle)
In the meanwhile grind grated coconut (1/2) with cumin seeds and small onions to a  paste( Add 1 tbsp of water to grind).No need to grind so finely
Then open the cooker and add this paste and allow it to boil for few minutes ..In between taste the curry and add salt or chilly powder if needed.. Boil till it attain its consistency (semi medium gravy.Neither too thick nor too thin)..For seasoning  heat coconut oil in a pan and add dry chilly, mustard seeds and curry leaves. Saute them and pour this to the curry.. Now  add a handful of grated coconut to the same pan and  fry it.When it become golden brown colour  add this fried coconut to the erissery ..Now ur tasty Eriserry is ready to serve ..
(If the pumpkin is not ripe enough then u can add 1/2 tsp of sugar .That wil increase the taste)

Cheru Naranga Kichadi(*Lemon Kichadi*)

Ingredients

Lemon – 3

Green Chilly – 2

Ginger – 1 small piece

Thick coconut milk-1/4 cup

Curd – 1/2 cup

Salt – to taste

Sugar – one pinch

Mustard seeds-1/4 tsp

Curry leaves – 1 string

Dry red chilly – 2

Method

Steam the lemons till they become soft..

When cool cut in to small pieces.

Mix with salt and keep aside for 6 hours ..

If u can keep for overnight then its too good ..

Add chopped green chilly and ginger to the lemon and mix well..

Now take thick coconut milk and add .

Also add curd and pinch of sugar …Check the salt ..Add if needed..

Finally heat oil in a kadai and splutter mustard seeds,dry red chilly and curry leaves ..

Add this to the lemon mix ..

So the tasty and simple lemon kichadi is ready to serve …

Cabbage Thoran

Ingredients

Cabbage-1/2 of small one (chopped finely.If u have chopper, u can chop it in a chopper also)..
Small onion(shallots) -6 nos (sliced finely)
Ginger -a small piece(chopped)
Green chilly-2 (chopped)
Grated coconut-1/4 of 1
Curry leaves- 1 string
Mustard seeds-1tsp
Turmeric powder-1/4 tsp
Oil-2tsp

Method

Heat  oil in a pan and add mustard seeds and let them splutter ..Add  chopped small onion,chilly,ginger ,curry leaves and grated coconut ..Saute well and then add turmeric powder ..Stir well ..Then add chopped cabbage and salt  (wash properly and drained)…Mix well and close the pan with a lid and allow to cook for 10 min in a low flame(no need to add water )After that open and stir well for another 5 mins …In between taste the salt and add if needed..So ur cabbage thoran is ready ….

2nd method
After spluttering the mustard seeds u can just mix the curry leaves + green chilly+ginger+coconut +turmeric powder +chopped cabbage+salt ..Mi well with hand ..Then add to the pan and cover with a lid and cook for 10 minutes ..In between open the lid and stir the cabbage ..With in no time the thoran will be ready ..

Cabbage-Beans-Carrot Poriyal

Ingredients

Cabbage-1/2
Carrot-1
Beans-10
Grated Coconut-1/2
Small Onion-5
Green Chilly-4
Ginger-small Piece
Garlic-1
Curry Leaves-10
Coconut Oil-2Tbsp

Method

Wash all the vegetables and drain properly..Then chop the cabbage ,beans and carrot finely..(U can use chopper for chopping cabbage ) Now just crush ginger,garlic,3 small onion ,2green chilles and 5 curry leaves ..Then mix well these crushed spices to the vegetables ,salt and grated coconut together ..U should mix properly with ur hand ..Then heat coconut oil in a pan and add the mixed vegetables and salt for 5-6 minutes in low flame.Its better not to over cook the vegetables .. .If u want to be cooked well then u can increase the time..Check the salt..Now remove from the fire. Now crush 2 small onion,curry leaves and 2 green chilly and add to the cooked cabbage thoran and close with a lid …so ur thoran is ready to serve …

Note:If u want u can season with mustard seeds..And add turmeric powder also..