Bean Squares

Ingredients :

8 cream cracker biscuits
1/2cup grated cheese
1/2cup boiled rajmah (red kidney beans)
2 tbsp tomato sauce
1/2 tsp salt, 1/4 tsp red chilli powder
2 green chillies - deseeded, linely chopped
1/2 tsp oregano, 1/2 tsp salt
a few roasted peanuts


Method :

1,Mix cheese, boiled rajmah, tomato
sauce, salt, red chilli powder and
chopped green chillles.
2,Mix gently and spread 1 tbsp full of the
filling on each biscuit in a heap, leaving
the edges clean.
3,Place a paper napkin on the glass plate
in the microwave.
4,Keep all the cream cracker biscuits
together on it and microwave al60/"
power for 3 minutes.
5,Serve each biscuit with a blob of sour
cream & then top with a peanut.


SOURCREAM

Ingredients :

2 tbsp lresh cream - chilled
1/2cup thick yogurt (dahi) - hang for 15
minutes and squeeze lightly
1/2tsp lemon juice, 1/4 tsp salt, or to taste
1/4tsp pepper, preferably white pepper

Method :

1,Beatcurd tillsmooth. Genfly mix lemon
juice, cream, salt and pepper.
2,Keep in the refrigerator till serving time.

Butter Chicken Spicy

Ingredients :

Chicken (boneless) - 500 gm
(Cleaned and cut into small pieces)
Plain thick yogurt - 1/2 cup
Garam masala - 1 tsp
Cumin powder - 1 tsp
Tandoori masala - 2 tsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Juice of 1/2 lemon
salt - to taste
Butter - for frying

For Gravy
Onion - 1 no
(finely chopped)
Garlic paste - 1 1/2 tsp
Ginger paste - 1 1/2 tsp
Tomatoes - 2 nos
(finely chopped)
Tomato sauce or paste - 2 tbsp
Fresh cream - 1/4 cup
Honey or sugar - 2 tsp
(check the sweetness or add less)
Coriander leaves - few
(chopped)
Salt - to taste
Kashmiri chilli powder - 1 tsp
Cashew nuts - 4-5 nos
(soaked in hot water)
Fenugreek leaves - few

Method :

1)Combine the ingredients for marinade and put in the chicken pieces.

2)Mix well and leave it to marinade in a fridge for an hour.

3)Melt butter in a pan on medium flame and fry the chicken pieces.

4)Cook the chicken till it is 3/4th done.
:- Later it will cook in the gravy.

5)In the same pan, add little butter and fry onions, ginger and garlic paste.

6)When it turns brown add chilly powder and add tomatoes.
:- Continue frying at low heat till the tomatoes are mashed up.

7)When the gravy is cool, grind the soaked cashews along with the marinade in a blender.

8)Pour the gravy back to the pan and allow to cook on low flame .

9)Slide in the fried chicken pieces. Allow it to simmer till the chicken is well cooked.

10)Heat a pan and dry fry the fenugreek leaves.

11)Add tomato sauce, fresh cream, honey and crumble the fenugreek leaves on the gravy.

12) Serve on a plate

13)add chopped coriander leaves and remaining cream.

Pineapple Pudding

Ingredients :

Ingredients for Pineapple Pudding :
Milk - 1/2 cup
Eggs(beaten) - 3 nos
White bread(cubed) - 6 slices
Sugar - 1/2 cup
20-ounce can crushed pineapple(drained) - 1 no
Butter(melted) - 1/4 cup
Cinnamon(Karugapatta) powder

Method :

Preparation Method of Pineapple Pudding :
1)Mix together all the ingredients.

2)Pour it in a baking dish.

3)Sprinkle with cinnamon.

4)Bake Pineapple Pudding at 350 degrees for 40 minutes.

Mango Pudding

Ingredients:

Mango puree/frozen or tinned mango blended - 100 gm
Fresh mango(blended) - 200 gm
Fresh cream - 100 ml
Gelatin - 10 leaves
(20 gm gelatin if you use the powdered type)
Sugar - 150 gm
Water - 300 ml
Ice-cream(Mango flavour) - 250 gm
Strawberry/mulberry for garnishing

Mango :

1)First dip the gelatin leaves in little cold water for 5 mins.

2)Squeeze the water out, and keep the leaves aside.

3)Mix water and sugar in pan.

4)Boil over slow fire until sugar dissolves.

5)Add the soaked gelatin leaves one by one.

6)Leave the mixture to cool.

7)Add mango puree, fresh mango paste, fresh cream and ice-cream.

8)Stir mixture until all ice-cream is melted.

9)Pour into small cups and leave in fridge to set for atleast an hour.

10)Serve decorated with fresh berries.

Apple Bread Butter Pudding

Ingredients :

Bread slices - 8-12 nos
(wiith sides cut)
Apple(medium) - 2 nos
(sliced into fine pieces)
Butter - 250 gm
Milk - 1 cup
Sugar - 250 gm
Allpurpose flour(Maida) - 100 gm
Eggs - 1 - 2 nos
Coconut(grated) - 4 tsp
Chocalate chips for garnishing(optional)

Method :

1)Take sliced apples and 6 tsp sugar along with 1/2 cup of water and heat it over medium heat, till the apples are soft to make a pulp. Keep it aside.

2)Take a buttered baking pan. Butter the breads on both sides and place on the pan in a layer.

3)Pour the apple pulp over it as another layer.

4)Make as many layers with bread and apple pulp, alternatively to the thickness desired.

5)Mix together milk, 4 tsp of sugar and eggs well and pour over the top of the prepared layers and keep for 30 minutes.

6)Mix the grated coconut and maida along with 3 tsp of sugar and sprinkle on top.

7)Sprinkle chocalate chips on top.

8)Bake it for 35-45 minutes in 350-400 degrees farenheits (Serve cold )

Filter Coffee

Ingredients :

Filter coffee powder - 20 gm
Water - 250 ml
Sugar - 6 tbsp
Milk - 250 ml







Method :

1)Heat 3 cups/250ml of water in a bowl.

2)Add 6 tbsp of sugar to that.

3)Keep 3 spoons of filter coffee powder in another bowl by side.

4)Pour the boiling water sugar solution to the coffee powder and close the container with a lid.

:- This is called coffee dicoction.

5)Stir the dicoction with a spoon and again so that it gets mixed well and close the lid.

6)Let the dicoction settle down for 5 - 10 mins.

7)Filter it out to another glass, leaving behind the coffee powder.

8)Mix the filter coffee dicoction with as much milk needed and serve.

:- Usually, 1 cup milk needs 1 cup filter dicoction. It tastes just like filter coffee or bru coffee.

Apple Soda Punch

Ingredients:

Ripe apples - 4 - 5 nos
(cut into small pieces)
Sugar - 1/2 cup
Water - 1 cup
Soda - 1/2 liter(chilled)
Cinnamon(Karugapatta) powder/ stick - 1 tsp or 1" stick
Salt - A pinch

Method:

1)Cook the chopped apples in 1 cup of water along with cinnamon, covered with lid.

2)Once it boils, simmer in low heat for around 15 mins.

3)Remove from fire, strain and squeeze the apple pieces to get out the maximum juice.

4)Discard the dry Kothu or pulp and cinnamon stick if any.

5)While the juice is still warm, add and mix the sugar and stir until completely mixed.

:- If needed, heat it up to melt sugar.

6)When sugar has been completely incorporated, add salt and chill the juice.

7)Just before serving, mix with the soda and serve in tall glasses.

:- For a change, try adding some pepper powder or black salt(abt 1/8 tsp for 1 glass).

Beef Fry

Ingredients:

Beef strips - 500 gm
Capsicum(large) - 1 no
Carrots(medium) - 2 nos
Mushrooms - 4 buttons (white preferred)
Oil - As reqd
(not too much as excess makes the dish oily)

For marination:-
Garlic paste - 1 tsp
Soya sauce - 2 tbsp
Chilie sauce - 2 tbsp
Barbecue sauce - 2 tbsp
Lemon juice - 2 tbsp
Steak sauce - 2 tbsp

Method:

1)Marinate beef strips with the marination ingredients and keep overnight.

2)Saute mushrooms and carrots.

3)When they are cooked, add capsicum and saute a further minute.

4)Set this aside, make sure that the carrots, mushrooms and capsicum still retain thier colour as this makes the dish look colourful.

5)Saute the marinated beef strips in the same oil till beef is cooked, keep the flame on low so as to avoid burning and discolouring.

:- Serve on a platter and top with stir fried vegetables.

:- I prefer to serve this with white rice.

White Pumpkin Soup

Ingredients:

White pumpkin - 500 gm
Ginger - 1" piece
Green chillies(small) - 2 nos
Coriander leaves - 3 - 4 stalks
Butter - 1 tbsp
Coconut powder - 5 tbsp
Salt - As reqd
Pepper powder - As reqd

Method:

1)Heat butter in a pan.

2)Add chopped white pumpkin, sliced ginger, sliced green chillies and chopped coriander leaves.

3)Fry, till the raw smell goes.

4)Add little water and allow the pumpkin to boil.

5)Allow it to cool.

Almond Soup

Ingredients:

Butter - 2 T
Onion(chopped) - 1/2 cup
Flour - 2 T
Boiling chicken stock - 1 cup
Almonds(crushed) - 1/2 cup
Milk - 1/2 cup
Salt - As reqd
Freshly ground white pepper - As reqd

Method:

1)Melt the butter in a saucepan.

2)Add the onions and cook until soft but not browned.

3)Stir in the flour.

4)When blended, add the boiling stock, stirring briskly.

5)Allow to simmer a few minutes.

6)Stir in the crushed almonds.

7)Cook at the simmer for 20 minutes.

8)Stir in the milk and allow to heat through.

9)Season with salt and pepper to taste.

:- Serve hot.

Cabbage Thoran

Ingredients:

Cabbage(finely chopped) - 1 cup
Onion(finely chopped) - 1 cup
Green chillies - 6 nos
(cut into small pieces)
Grated coconut - ½ cup
Turmeric powder - 1/2 tsp
Coconut oil - As reqd
Mustard seeds - 1 tsp
Red chillies(Kollamulaku) - 1 - 2 nos
Curry leaves - A few

Method:

1)Mix together the finely chopped cabbage, onions, chillies, grated coconut, turmeric powder and salt.

2)Heat oil in a pan or a kadai. Add mustard seeds and allow it to splutter.

3)Then add dry red chillies and curry leaves to it.

4)Now add the mixture into the kadai and allow to cook it on low flame.

Nellikka Pickle

Ingredients:

Gooseberry(Nellikka/Amla) - 1 kg
Green chillies(slit) - 250 gm
Oil - 250 gm
Salt - 100 gm
Cumin seeds(Jeerakam) - 1 tsp
Mustard seeds - 1 tsp
Sesame seeds(Ellu)
(roasted & powdered) - 4 tbsp
Lemon(small) - 2 nos

Method:

1)Wash amla and let it dry on a paper towel.

2)Heat oil in a pan or a kadai.

3)Saute the chillies for 2 mins.

4)Take out the chillies and keep them aside.

5)Splutter cumin seeds and mustard seeds.

6)Add amla and saute for 2 mins.

7)Add little water and mix well.

8)Cover and cook on a medium-low flame, for about 5 mins, stirring occasiionally.

9)When the amla starts to become tender, add the green chillies and sprinkle salt all over it.

:- Do not mix or stir.

10)Cover it with lid with some water.

11)Reduce the flame to sim and cook for about 10 mins.

12)When the amla becomes tender and soft, turn off the heat and add the lemon juice, powdered sesame seeds and stir.

:- Serve with hot rice and ghee.

:- Check the consistency and if needed, add more sesame powder.
:- If the ingredients are added correctly, it will last for a week.
:- For more spicyness, add more chillies.

Chammanthi

Ingredients:

Coconut - half of one
(grated)
Shallots(Kunjulli) - 10 nos
Ginger - As reqd
Tamarind(Puli) - A lime sized ball
Garlic pods - 5 nos
Chilly powder - 2 tsp
Salt - As reqd
Mustard seeds - 1 tsp
Oil(coconut oil preferred) - 2 tsp

Method:

1)Grind the coconut into a coarse form(not to a fine paste).

2)Add tamarind, ginger, garlic, chilly powder and salt.

3)Grind again only till everything is well mixed and not to a paste.

4)Add shallots to the end as it need not be fully ground.

:- Biting of onion partially ground in chammandhi tastes good.

5)Grind once again.

6)Put it in a bowl.

7)Splutter mustard seeds and mix it with the chammandhi.

Salad Green

Ingredients:

Fresh salad spinach - 2 cups
Cucumber(big) - 1 no
Green chillies - 2 nos
Curd - 3 tbsp
Salt - As reqd
Lemon juice - 1/2 of one (optional)

Method:

1)Slice the vegetables into small bits.

2)Mix well with curd and salt.

Mango Salad

Ingredients:

Ripe mangoes - 3 nos
(just started to become fruit, no need to peel off)
(cut into 1 1/2 inch long slightly thick pieces)
Onion(medium) - 2 nos
(chopped lengthwise)
Green chilllies - 6 nos
(slit)
Salt - 1/2 tsp
Curry leaves - 2 stem

Method:

1)Mix together everything and keep it for 15 mins.

Kerala Simple Fruit Salad

Ingredients:

Sweetened condensed milk - 14 oz
Cream cheese - 12 oz
Cardamom(Elakka) powder - 1/2 tsp
Canned fruits:
Mango - 1 can
Palm seed - 1 can
Coconut string - 1 can
Papaya - 1 can

Method:

1)Blend together condensed milk and cream cheese in a mixer grinder, for about 25 seconds.

2)Put all the canned fruits together in a bowl.

:- Add only the fruits and not the syrup.

3)Add the blended mixture into the fruits bowl.

4)Add cardamom powder and stir well.

5)Refrigerate for 2 hours.

:- Serve chilled.

:- Use fat free cream cheese for diet people.

:- Use more canned fruits as per your choice.

Beetroot Sambar

Ingredients:

Red gram(Thuvaraparippu) - 10 tbsp
Veggies:-
Beetroot(small) - 1 no
(sliced to cubes)
Potato - 1 no
Onion - 1 no
Tomato - 1 no
Ginger
Garlic pods - 4 nos
Carrot - 1/2 of one or less
Green chillies - 4 nos or more
Any other veggie of your choice
Chilli powder
Turmeric powder
Coriander powder
Sambar powder
Garam masala
Pepper
Asafoetida
Coconut(grated) - 4 - 5 tbsp (fried till brown with sambar powder in a pan)
Tamarind
Coriander leaves
Salt - As reqd

For seasoning:-
Mustard seeds
Cumin seeds(Jeerakam)
Dry red chillies - 4 nos
Curry leaves

Method:

1)Wash and add toor dal (yellow), all the veggies, masalas and salt to the pressure cooker with enough water to cover the veggies.

2)Boil it for 1 whistle and keep for 7 mins.

3)Open and add the finely grounded coconut with water, tamarind, asafoetida and pepper.

4)Lastly, add the tempering to it.

Beetroot Pachadi without Coconut

Ingredients:

Beetroot – 100 gm
Green chillies – 4 nos
Onion – 1 no
Ginger(chopped) – ½ tsp
Curry leaves – A few
Coconut oil – As reqd
Mustard seeds – ½ tsp
Salt – As reqd
Yoghurt – As reqd

Method:

1)Finely chop the beetroot, onion, ginger and green chillies.

2)Heat oil in a pan or a kadai.

3)Splutter mustard seeds.

4)Add beetroot, chillies, onions, ginger and curry leaves one by one and sauté well.

5)Add salt and mix well.

6)Cover and simmer for a few mins.

7)Remove from the flame.

8)Allow it to cool.

9)When cool, add yoghurt and mix well.

Beetroot Kichadi

Ingredients:

Beetroot(medium) - 1 no
Grated coconut - 1/2 cup
Green chillies - 1 - 2 nos
Cumin seeds(Jeerakam) - 1/2 tsp
Curd - 1 cup
Turmeric powder - 1/4 tsp
Chillyi powder - 1/4 tsp (optional)
Mustard seeds - 1 tsp
Dry red chillies(Kollamulaku) - 1 - 2 nos
Curry leaves - A few
Salt - As reqd
Water - 1/4 cup

Method:

1)Peel and grate the beetroot in a mixer.

2)Grind coconut with green chillies and cumin seeds into a fine paste adding little water.

3)Heat oil in a pan.

4)Add broken red chillies and mustard seeds.

5)When mustard seeds start to splutter, add curry leaves and grated beetroot.

6)Add turmeric powder and chilly powder.

7)Cook it until beetroot becomes tender.

8)Add the ground paste and salt and bring it to boil.

9)Let it cool for sometime.

10)Keep the pan on a low flame and add diluted curd and stir well.

:- Don`t let it boil.

11)Remove from fire.

:- Serve hot.

:- You can vary the consistency by adding more or less curd.

Beetroot curry

Ingredients:

Beetroot - 3 nos
Potato - 1 no
Onion - 1 no
(chopped)
Tomato - 1 no
(chopped)
Coriander seeds - 3 tsp
Bengal gram(Kadalaparippu) - 2 tsp
Red chillies(Kollamulaku) - 3 nos
Salt - As reqd
Turmeric powder - 1/2 tsp
Grated coconut - 1/2 cup
Curry leaves - A few
Oil - 2 tsp

Method:

1)Cook beetroot and potato in a pressure cooker for about 7 mins or upto 3 whistles.

2)Heat up a pan or a kadai.

3)Fry coriander seeds, Bengal gram and red chillies, till they become golden brown in colour.

4)Grind it nicely with shredded coconut by adding enough water.

5)Heat 2 tsp of oil in the pan.

6)Add onion and saute.

7)When the colour changes, add tomato and fry well.

8)Add cooked beetroot and potatoes and mix well.

9)Add salt and turmeric powder.

10)Allow Beetroot curry to boil.

11)Remove Beetroot curry from flame.

12)Add curry leaves to Beetroot curry.

:- Serve Beetroot curry hot with chappathis or rice.

Beans Thoran

Ingredients:

Beans - 1/2 kg
Onions(small) - 3 nos
Coconut(grated) - 1 cup
Green chillies - 3 nos
Garlic pods - 2 nos
Oil - 1 tbsp
Mustard seeds - 1 tsp
Turmeric powder - A pinch
Curry leaves - A few
Salt - As reqd

Method:

1)Cut beans into very small pieces.

2)Grind together coconut, turmeric, onion and green chillies.

3)Heat 1 tbsp of oil in a pan.

4)Add mustard seeds and when they splutter, add beans, garlic and mix well.

5)Add the ground coconut masala.
Do not mix, but the masala should cover the beans.

6)Add curry leaves and salt.

7)Keep the pan covered and cook on a low flame for 5 minutes.

8)Stir well.

:- Serve hot.

:- For easy cooking, one can add coconut, onion, chilly directly to the beans without grinding.

Beans Mezhukkupuratti

Ingredients:

Long beans - 250 gm
Turmeric powder - 1/4 tsp
Salt - As reqd
Green chillies - 2 nos
Coconut oil - 2 tbsp
Mustard seeds - A pinch
Curry leaves - 1 stalk

Method:

1)Cut beans into small pieces.

2)Cook them along with turmeric powder and salt, until half done.

3)Heat the coconut oil in a kadai or a pan.

4)Add mustard seeds and curry leaves.

5)When it starts to splutter, add the half cooked long beans and chillies and simmer, until it turn dry.

:- Serve with rice and curd or any gravy.

:- You can also use green banana, yam, potatoes and carrots and make mezhukkupuratti in the same way.

:- Similarly, bitter gourd, ladies finger and brinjal can be used. If using these veg, do not cook it in water.

Banana Thoran

Ingredients:

Raw bananas - 4 nos
Turmeric powder - 1/2 tsp
Grated coconut - 2 tbsp
Green chillies - 2 nos
Ginger - 1/2 piece (optional)
Red onion - 1/2
Mustard seeds - 1/2 tsp
Whole red chillies(Kollamulaku) - 2 nos
Curry leaves - A few
Oil
Salt - As reqd

Method:

1)Cut raw banana into small pieces, add turmeric, salt and very little water and cook for 5 - 7 minutes.

2)Meantime, crush cut onions, grated coconut, ginger, green chillies and keep aside.

3)Heat oil in a kadai or wok.

4)Add mustard, whole red chillie, and curry leaves.

5)Add the cooked banana and all the crushed ingredients and fry well.

6)Add salt according to taste.

:- Enjoy.

Banana Stew

Ingredients:

Ripe banana (Nenthrapazham) – 2 nos
Coconut(grated) – ½ of one
Sugar - 3 tbsp
Ghee – ½ tbsp
Cardamom(Elakka) – 3 nos
Water – ½ cup

Method:

1)Extract first(thick) and second(thin) coconut milk from the grated coconut.

2)Heat up a pan or a vessel.

3)Add sliced bananas along with second coconut milk, water and sugar.

4)Cook, till the banana is done.

5)Add first coconut milk and boil just once.

6)Add powdered cardamom and ghee.

:- Serve hot or chilled.

Bachelor Baaji

Ingredients:

*Frozen vegetables mix - 3 cups
(Green peas, Corn, Carrot, Beans)
Potatoes - 2 nos
Onion - 1 no
Green chillies - 4 nos
Turmeric powder- 1/4 tsp
Salt - 1 tsp
Oil - As reqd

*Buy the frozen vegetables mix bag which has green peas, corn and carrot in one bag from any US grocery store.

Method:

1)Pressure cook potatoes.

2)Heat oil in a pan.

3)Add chopped onions and green chillies and stir fry them.

4)Add turmeric powder and salt.

5)Add all vegetables and water as required.

:- If you want it dry, do not add water.

:- Serve with rice or rotis.

:- Following is the easiest way of boiling potatoes. Pressure cook whole unpeeled, unwashed potatos with enough water. After boiling, remove all remaining water
from the cooker. Fill cooker with cold water. Keep it for two minutes to
cool down. Now peeling is as easy as unwrapping a toffee wrapper!

Avial - Malabar Style

Ingredients:

Vegetables
Snake gourd - 1 cup
Ridge gourd - 1/2cup
Bitter gourd - 1/4cup
Cucumber - 1/2 cup
Carrot - 4 nos
Drumstick - 3 nos
Long beans - 1/2 cup
Raw mango - 1/4 cup

For grinding:
Coconut - 1 no
Cumin - 1/2 tsp
Garlic - 1 clove
Green chillies - 3 nos
Curry leaves - 1 string
Curd - 1/2 cup
Turmeric powder - 1 tsp
Salt - as reqd
Oil - 1/2 tsp

Method:

1)Cut all the vegetables and keep aside.

2)Place them in a pressure cooker along with salt,turmeric powder,water and cook for 3 whistles.

3)Mean time grind the ingredients coconut,cumin,garlic,green chillies to a coarse paste.

4)Mix this paste with cooked vegetables and allow to boil.

5)Once it starts boiling add curry leaves & curd.

6)Switch off the flame and add 1/2 tsp oil on top of the curry.

:- Malabar Style Avial is ready!!!
:- Serve the Avial - Malabar Style for rice.
:- Enjoy the Malabar Style Avial!!!

Aloo-Dal Curry

Ingredients:

Potato – 3 nos
(cut into pieces)
Dal(Parippu) – 1 cup
Grated coconut – 2 cups
Small onions - 4 nos
Garlic pods – 4 nos
Turmeric powder – ½ tsp
Chilly powder – 1 ½ tsp
Coriander powder – 2 tsp
Garam masala powder – ½ tsp
Salt – As reqd

For seasoning:-
Mustard seeds – 1 tsp
Small onions – 3 nos (optional)
(finely chopped)
Curry leaves – A few
Dry red chillies(Kollamulaku) – 2 -3 nos
Coconut oil – 1 tbsp

Method:

1)Cook dal and potatoes along with sufficient water and salt in a pressure cooker.

2)Heat up a pan or a kadai.

3)Dry roast the grated coconut along with sliced small onions and garlic.

4)When done, reduce the flame to minimum and add coriander powder, chilly powder, turmeric powder and garam masala powder.

5)Roast for a few seconds stirring continuously and switch off the flame.

6)Allow this to cool.

7)Grind it to a fine paste in a mixer grinder.

8)Add the paste into the dal-potato mix and mix well.

9)Add sufficient water. Mix well and simmer it for a few mins.

:- Check the level of salt and adjust, if necessary.

10)When the desired consistency is required, remove from the flame.

11)Heat oil in a pan or a kadai.

12)Splutter mustard seeds and sauté dry red chillies and curry leaves.

13)Add the above seasoning into the gravy and mix well.

:- Serve warm with rotis or chappathis.

Aloo Bhaji

Ingredients:

Potatoes - 5 nos
Onion (large) - 2 nos
Green chillie - 2 nos
Ginger - 1/4 piece
Turmeric - a pinch
Salt - to taste
Mustard - 1/2 tsp
Curry leaves - few
Red chillie (whole) - 2 nos
Corriander leaves - few
Tomato (large) - 1 no
Jeera - 1/2 tsp

Method:

1)In the pressure cooker add cut pototoes, onion, cut tomato, ginger, and greenchillie.

2)Add little water salt and turmeric and pressure cook for 5 minutes.

3)Open cooker lid and with a spoon mash the potato a little so that some are mashed and some left cut
in oil.

4)Add mustard,jeeera, curry leaves, red whole chillie, and again one sliced onion.

5)Fry and pour over the potato mixture.

6)Add corriander leaves.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Achinga (Payar) Thoran

Ingredients:

Achinga(Long runner beans/Payar) – 250 gm
Coconut – ½ of one
(grated)
Onion – ½ cup
Or
Small onions(Kunjulli) – ½ cup
Green chillies – 3 nos
Turmeric powder – ¼ tsp
Curry leaves – A few
Salt – As reqd
Coconut oil – 2 tbsp
Mustard seeds – 1 tsp
Dry red chillies(Vattalmulaku) – 2 nos

Method:
1)Chop finely the beans, onions and green chillies.

2)Grind together coconut, turmeric powder, green chillies and curry leaves into a coarse form.

:- Do not add water while grinding.

3)Mix together the chopped items along with the coconut mixture and salt.

4)Heat oil in a pan or a kadai.

5)Splutter mustard seeds and sauté dry red chillies and curry leaves.

6)Add the beans mixture and mix well.

7)Sprinkle a little water on top and cover it with a lid.

8)Cook on a low flame for about 3 – 4 mins.

9)Remove the lid and continue cooking till done on a low flame itself.

Semiya Upma

Ingredients:

Semiya(Semolina) - 2 cups
(cooked in water and drained)
Vegetable oil - 1 tbsp
Mustard seeds - 1 tsp
Onion - 1/2 of one
(cut into small pieces)
Green chillies - 3 nos
(nicely sliced)
Ginger - 1 inch piece
(nicely cut)
Curry leaves - 4 - 5 nos
Tomatoes(cut into cubes) - 1 cup
Salt - As reqd
Oil - As reqd

Method:

1)Heat oil in a pan.

2)Splutter mustard seeds.

3)Add the onion, green chillies, ginger, curry leaves and salt.

4)Fry for sometime till it gets cooked but not very brown.

5)Add tomatoes and fry for some more time till it becomes soft.

6)Switch off the heat and put semiya and salt if needed.

7)Mix well.

:- Serve hot.

Rice Pathiri

Ingredients:

Rice flour - 250 gm
Water - 200 ml
Salt - As reqd

Method:

1)Sieve flour.

2)Boil water and add salt and rice flour. Stir well.

3)Roll into small balls; flatten them smearing rice flour.

4)Cook in an iron pan.

:- Serve hot with a spicy chicken gravy.

:- Pathiri is a dish prepared by the malabaris of kerala. These are thin and light rice pancakes.

Paniyaram

Ingredients:

Idli batter(Idle mavu)
Onion(shredded) - 1 no
Green chillies - 3 nos
(finely cut)

Method:

1)Mix the onions and the green chillies with the idli batter.

2)Heat oil in a unniappam chatti.

3)Pour the mix in each holes of the chatti.

4)Cook without closing with a lid.

:- Serve with chutney and sambhar.

Kozhukkattai

Ingredients:

Rice flour(Ari podi) - 1 cup
Jaggery(Sharkkara) - 3/4 cup
Water - 2 tbsp
Grated coconut - 1 tsp
Cardamom(Elakka) powder - 1/2 tsp

Method:

1)Roast the rice flour in a dry pan.

2)Dissolve the jaggery in water in another bowl.

3)Add the fried rice flour, grated coconut, cardamom and knead them together to make a dough.

4)Make patties off the dough and steam in a pressure cooker or in an idli cooker.

:- Serve hot with butter as side dish.

Kappa Puzhungiyathu

Ingredients :

Tapioca/Kappa - 1 no
Salt - 2 tsp
Grated coconut - 4 tbsp
Turmeric powder - 1/4 tsp
Cumin seeds(Jeerakam) - 1/2 tsp
Garlic pods - 2 nos
Small onions(Kunjulli) - 3 nos
Dry red chillies(Kollamulaku) - 2 nos
Mustard seeds - 1/4 tsp
Curry leaves - A few
Oil - As reqd

Method:

1)Heat some water in a small vessel.

2)Add the tapioca pieces.

3)When the pieces are half boiled, add salt and mix well.

4)Cook till the pieces have become soft.

5)Drain off excess water.

6)Smash the cooked tapioca pieces well.

7)Grind together grated coconut, cumin seeds, garlic pods and turmeric powder.

8)Add the ground paste to tapioca and mix well on low flame.

9)Heat 1 tbsp of oil in a pan.

10)Splutter mustard seeds.

11)Add small onions, red chilly and curry leaves.

12)Saute till small onions are brown in colour.

13)Add this seasoning to tapioca and mix well on low flame.

14)Switch off the flame.

:- Tapioca dish is ready.

:- Goes well with fish curry.

Kallu Shap Kappa Puzhukku

Ingredients:

Tapioca (Kappa - medium size) - 2 nos
Coconut - 1/2 Shell
(grated)
Green Chillies - 3-4 nos
(Finely chopped)
Onion (small) - 1 no
Coconut oil - 1 tsp
Dry red chillies - 3-4 Nos
Mustard seeds - 1/2 tsp
Curry leaf - 1 sprig

Method:

1)Peel the Kappa and wash it.

2)Cut the Kappa into small cubes.

3)Boil the Kappa in a pan with enough water to cover it. Cook for 20 -30 min.

4)Drain the water and add fresh water just for the Kappa to cook.

5)Add salt, turmeric powder and and cook until the Kappa is soft and get pierced with fork.

6)On the other side grind coconut with onion, green chillies, little turmeric and bring them to a coarse form.

7)When the Kappa is soft and the water evaporates add the coconut mixture and nix well for 5 min.

8)Heat oil in a pan. Splutter mustard seeds , dry red chillies and the curry leaves and pour it to the semi smashed Kappa.

9)Mix well for another 2 min.

:- Delicious Toddy shop Kappa Puzhukku is ready.

:- Server your Kallu Shap Kappa Puzhukku hot with Nadan Meen curry

:- Enjoy eating :- Toddy shop Kappa Puzhukku is ready.

Ethapazham (Banana) Puttu

Ingredients:

Ripe plantain - 2
Sugar - 1 tbsp
Rice flour - 2 cup
Coconut - 1/2 piece
(grated)
Water - as reqd
Salt - as reqd

Method:

1)Cut the ripe plantain into small cubes.

2)Mix it with sugar and little coconut and keep it aside.

3)Mix together required amount of water and salt.

4)Sprinkle the salt water slowly over the rice flour and mix well.

5)Continue this process till the flour becomes wet and smooth.
:-Do not use too much water. (The perfect stage to stop the process is to take a handful of wet flour in the hand, just press it and open the fist. If the flour remain as a solid chunk without breaking or splitting apart, you can stop the process.)

6)Add little grated coconut into the prepared flour and mix well.
:- To make soft puttu, just grind the wet flour in a mixer.

7)For preparing puttu, put a layer of grated coconut into the puttu kutti (puttu maker) followed by the plantain mix and rice flour and then again a layer of plantain and finally a layer of grated coconut.

8)Steam it for 5 to 8 minutes until the steam passes from the top of the puttu kutti.

:- Serve it hot!!!

Uthappam

Ingredients:

Semolina(Sooji/Rava) - 2 cups
Curd - As reqd
Salt - As reqd
Onion(medium) - 1 no
(chopped)
Tomato(medium) - 1 no
(chopped)
Capsicum(medium) - 1 no
(chopped)

Method:

1)In a bowl, put rava and salt and mix well.

2)Add required quantity of curd to this to make the consistency of idli batter.

:- It should be thicker than dosa batter.

3)Mix thoroughly. Keep it aside for 5- 10 mins.

4)Heat a non stick tawa and pour a spoon full of batter and spread.

:- It should be a little thick.

5)Sprinkle the chopped onion, tomato and capsicum over it immediately.

6)After a min or when the back portion becomes golden brown, turn it and cook for another min.

:- Serve it hot with the garnished side up.

Nadan Tapioca (Kappa)

Ingredients:

Tapioca(Kappa) - 500 gm
(cut into small pieces)
Coconut(grated) - 1/2 cup
Turmeric powder - 1/2 tsp
Onion - 1 no
(finely chopped)
Garlic(whole bulb) - 2 nos
Mustard seeds - As reqd
Dry red chillies(Kollamulaku) - 2 nos
Curry leaves - 2 sprigs
Oil - As reqd
Water - to cook kappa
Salt - As reqd

Method:

1)Put in cut kappa, 1 bunch of garlic, turmeric powder and required amount of water to cook kappa in a pressure cooker and wait till kappa is done.

2)Heat oil in a pan.

3)Splutter the mustard seeds and saute red dry chillies and curry leaves.

4)Put in 1 bunch of chopped garlic, onion and coconut into it and saute till coconut starts to becomes golden.

5)When kappa is done, open the pressure cooker`s lid and put in salt and mash the kappa.

6)Add the coconut mixture to it and mix well.

:- Serve hot.

Bread Uppuma - Kerala Style

Ingredients:

Bread slices - 10 nos
Green chilles - 3 - 4 nos
Onion(big) - 1 no
Potato - 1 no
Ghee - 3 tsp
Chicken masala/Garam masala - 1 tsp
Oil -1 tsp
Coriander leaves - A few
(finely chopped)
Curry leaves - A few

Method:

1)Boil and mash the potato.

2)Chop onions and chillies.

3)Cut the side crumbs of the bread slices and slice them into small squares.

4)Heat the ghee in a tava.

5)Fry the bread slices till golden brown, stirring continuously, to avoid burning. Keep aside.

6)In the same tava, heat the oil.

7)Season with red chilly and mustard seeds(optional) and fry onions till transparent.

8)Add chillies and curry leaves and saute well.

9)Add masala and salt to taste.

10)Add mashed potatoes and mix well.

11)Add the bread slices and curry leaves to the mixture and stir till the mixture is evenly spread.

12)Garnish with coriander leaves.

:- Serve hot.

Kothu porotta

Ingredients:

Frozen poratta - 2 packs
Onion - 2 nos
Green chillies - 4 nos
Masala powder - 4 tsp
Salt - 1 spoon
Tomato sauce - 4 tsp
Soy Sauce - 4 tsp
Oil

Method:

1)Heat up frozen porottas in microwave.

2)Tear them into small pieces.

3)Heat oil in a pan.

4)Stir fry chopped onions and green chillies.

5)Add any masala powder and salt.

:- You can add chilly powder if you need it hotter.

6)Add the porotta pieces and stir.

7)Add some tomato sauce and soy sauce and stir, till everything gets
mixed well.

:- Serve hot.

Avil Uppuma

Ingredients:

Avil (powa) – 2 cups
Coconut (grated) – 1 cup
Coconut Oil – ¼ cup
Split black gram (uzhunnu parippu) - 1 tsp
Red Chilli – 2 nos
(chopped)
Mustard seeds (kaduku) – 1 tsp
Green Chilli – 2 nos
(chopped)
Ginger – 2 pieces
(chopped)
Curry leaves – few
Lemon juice – few
Salt – as reqd

Method:

1)Heat oil in a pan and splutter mustard seeds.

2)Add black gram, red chilli, curry leaves and fry well.

3)Add chopped ginger and green chilli and sauté in low flame.

4)Wash the avil in water.

:- Do not keep avil in water for longer time.

5)Add the avil with the above mixture in pan.

6)Add coconut, salt and stir well in low flame.

7)After 3 minutes, close the flame, add lemon juice and mix it well.

:- Serve Hot!!!

Aval Nanachathu

Ingredients:

Broken rice(Aval/Poha) - 2 glass
Jaggery(Sharkkara) - 1 small size scraped or melted
Coconut - 1/2 of one
Cardamom(Elakka) - 1 - 2 nos
(powdered form)
Salt - 2 small pinch
Cashews(optional) - 50 gm
Saffron(optional) - 1 pinch with one spoon of milk
Water - 1/4 cup

Method:

1)Mix all the ingredients together and keep it for an hour.

:- Serve.

Aval Appam

Ingredients:

Rice flakes(Aval) - 1 cup
Raw rice(Pachari) - 3 cups
Curd - 1/2 cup
Fenugreek seeds(Uluva/Methi) - 1 tsp
Oil - As reqd
Salt - As reqd

Method:

1)Wash rice and rice flakes and soak in water along with fenugreek seeds and curd for about 5 hrs.

2)Grind all the ingredients finely and make it into a batter as that of dosa or slightly thicker.

3)Allow it to ferment for about 7 - 8 hrs.

4)Heat griddle and grease it with oil.

5)Pour the batter and spread it slightly to make thick appams.

6)Cover it and cook till done.

:- Do not flip the sides.

:- Serve hot with onion chutney.

Palappam

Ingredients:

Raw Rice(Pachari or basmati rice) - 2 cups(for 6 people)
Yeast - 1/2 tsp
Grated coconut - 1 cup
Semolina - 2 tbsp
Salt - As reqd
Sugar - 1 tsp

Method:

1)Mix semolina with 1 cup water and cook it on a low flame till the semolina is cooked well and reaches a thick (not too thick, a bit pouring consistency, like that of a `kurukku`) consistency.

2)Remove from fire and allow it to cool.

3)Wash rice 3 - 4 times. Soak it at least for 1 hour.

4)Grind it into a fine paste by adding salt, sugar and yeast.

:- The batter should be thick like idli batter consistency.

5)Mix this batter with semolina paste and mix well using a spatula.

6)Keep the batter overnight (say 5 to 8 hours or till the batter rise) for fermentation.

7)Just before making palappam, grind the coconut into a very fine paste and mix it well with the batter(or you can extract the coconut milk and mix with the batter).

:- The final batter for palappam is ready. It shouldn`t be thick, very loose and pouring consistency.

:- Check the amount of salt and add more if needed.

8)Heat a nonstick appachatti and pour one big spoon of the batter, rotate the pan and close with lid.

9)When the steam starts coming out, open the lid and take out the appam.

:- The side border of the palappam should be of a light brown colour and crispy.

This is my version of palappam.

You can try other options also.
Option 1:- Take Ist and IInd extract of coconut milk and grind rice using IInd extract of coconut milk instead of water. And add Ist extract of coconut milk just before making appam instead of coconut paste.

Option 2:- You can grind rice using coconut water.

Option 3:- You can grind 1/4 cup cooked rice along with raw rice.

Option 4:-You can use fresh cow milk instead of coconut milk.

Potato Stew

Ingredients:

Potato(medium) - 3 nos
(boiled)
Onion(large) - 1 no
(sliced)
Green chillies - 6 nos
Ginger(chopped) - 1 tsp
Garlic(chopped) - 1 tsp
Cinnamon(Karugapatta) - 2 sticks
Cloves(Grambu) - 2 nos
Cardamom(Elakka) - 2 nos
Milk- 1 cup
Allpurpose flour(Maida) - 1 tsp
Salt - As reqd
Garam masala - 1/2 tsp
Pepper powder - 1/2 tsp
Oil - 2 tbsp

Method:

1)Heat oil in a pan or a kadai.

2)Add spices and saute.

3)Add onion and fry, till it becomes soft.

4)Add chopped ginger, garlic and green chillies and saute for few secs.

5)Add mashed potatoes.

6)Add half cup of water and salt and allow it to boil.

7)Mix together milk and maida.

8)When the curry starts to boil, add the milk mixture and cook for 2 - 3 mins.

9)Add pepper powder and garam masala and cook for 2 more mins.

:- In this same recipe, chicken or mutton can be added. Precook the mutton or chicken, if using.

Adur Pooris

Ingredients:

Wheat flour - 500 gm
Maida - 150 gm
Butter - 1 cup
Milk - 50 ml
Ghee - 1/2 cup
Refined oil - 500 ml

Method:

1)Mix wheat flour, maida, butter milk in a bowl and prepare smooth dough. Knead well.

2)Applying ghee to the puri roller and the plank, prepare pooris.

3)Using refined oil as medium, deep fry the pooris until brown.

:- Serve hot with any spicy sauce or dish.

Aaloo Paratha

Ingredients:
Aatta (wheat flour) - 2 cup
vegetable oil - 2 tbsp
Potatoes (large size) - 2 nos
(boiled and mashed)
Green chilly - 1 no
(chopped)
Onion (medium size) - 1 no
(chopped)
Red chilies - 3 nos
(crushed)
Small jeera - 1 pinch
Corriander leaves - 1 bunch
(chopped)
Salt - to taste

Method:

1)Blend aatta with salt and oil in warm water.

2)Make four big globes.

3)Mix potatoes, salt and other herbs and spices together.

4)Fill this mixture in each globes and carefully make round chapathis.

5)Roast both sides in a Tawa or Doshakkallu.

:- Serve hot with curd.

Appam kerala style

Ingredients :

Rice – 1 cup
(soaked for at least 4 hrs to make good appam)
Cooked rice – 2 tbsp
Scraped coconut – ½
Yeast
Sugar
Salt - As reqd

Method :

1)Make a batter of rice, coconut and cooked rice.

:- You can use water or coconut milk. The batter should not be too watery.

2)Add yeast and sugar to warm water and dissolve.

3)Add this to the batter for appam and keep for about 6 hrs.

4)Just before making appam, add salt and little sugar.

:- You can serve appam with milk or coconut poured on top of it with sugur.

:- Serve appam hot.

Ada Dosa

Ingredients:


Raw rice - 1/2 cup
Boiled rice - 1 cup
Bengal gram(Kadalaparippu) - 1/4 cup
Red & Black gram(Thuvaraparippu & Uzhunnuparippu both together)
1/4 cup Oil
Onion(medium) - 2 nos
Red chillies or powder - 3 - 4 nos or as reqd
Asafoetida(Kayam) powder - 1/4 tsp
Curry leaves - 2 stems
Coriander leaves - 2 sprigs

Method:

1)Soak the rice and daals for few hours.

2)Grind coarsely all the ingredients except for one onion and add salt to your taste to the batter.

3)Chop finely the other onion and add it to the batter and make it into a consistency of dosa batter.

4)Make nice thin dosas, pour oil on the sides and make it crispy.

:- Serve with Pudhina chutney.

Beetroot Halwa

Ingredients:


• 1 kg Beetroot (peeled off, washed & finely grated)
• 2-1/2 Cups sugar
• 1/2 Liter milk (boiled)
• 2 to 3 Cups of water (sufficient to boil the beetroot)
• 8 Cashew nuts
• 8 Raisins
• 2 tbsp Ghee
Method:

• Pour water in a shallow pan (kadahi) and add grated beetroot.
• Put a lid on the pan and simmer well until water gets evaporated.
• Add sugar and half of the milk, stir constantly until the mixture achieves a thick consistency.
• Now add ghee and stir well.
• Add remaining milk and simmer again for just 1-2 minutes on low heat.
• Take off heat and garnish with cashew nuts and raisins.
• Beetroot Halwa is ready to serve hot.