Upma

Ingredients:
Rava (Sooji): 1 cup
Onion: 1 med chopped
Green chilly: 4 to 5
Toor dal: 1-2 Tsp
Ginger: 1 Tsp
Curry leaves: few
Water: 1 cup
Mustard seeds: 1/4 tsp
Coriander leaves (garnishing)
Salt
Oil

Method:
Fry the rava well and Keep it aside. Heat oil in a pan and add mustard seeds. When it starts spluttering, add toor dal, fry well, add chopped onion, ginger, chilly, salt and curry leaves. When the raw smell goes, add water and allow it to boil. Reduce the heat and add rava slowly into this and mix well. Cover it with lid and cook for 05-10 minutes in low flame. Turn off the stove and add some coriander leaves. Serve hot with banana.

Ambazhanga pickle

Ingredients:
Ambazhanga/Hog plum – 2 cup
Green chili – 2-3 pcs
Garlic – 2 tbsp
Ginger – 2 tbsp
Mustard seeds: 1/4 tsp
Fenugreek powder: 1/2 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/4 tsp
Kayam - 1/4 tsp
Vinegar - 1/2 tbsp
Water – 1/2 cup
Oil
Salt

Method:
Cut ambazhanga into small pieces, add little salt and 1/4 tsp chilly powder. Mix well and keep it aside for 1/2 n hr. heat oil in a pan add mustard seeds. When its starts splutter add ginger, garlic and green chilly. When it turns golden color reduce the flame, add chilli powder, turmeric powder, asafetida and fenugreek powder. Remove from heat, add ambhanga pieces and mix well. add 1/2 tbsp vinegar. Keep it in an air tight container

Hammus

Ingredients:
Chickpeas: 1 cup
Water: 2 tbsp
Lemon juice: 1 tbsp
Garlic: 1-2 pcs
Tahini: 11/2 tbsp
Salt: to taste
olive oil: 1/2 tbsp
paprika: 1/2 tsp
tomato: 1 big (garnishing)

Method:
Soak the chickpeas overninght atleast 8 hrs. cook chickpeas in pressure cooker till done. Allow it to cool. Put all all ingredients except oil and paprika powder in a food processor, Grind to a smooth paste. Transfer to a serving bowl. Pour olive oil & sprinkle with paprika or red hot pepper. You can add chopped tomatoes and olives. serve with pita bread.

Ethappazham/Banana stew

Ingredients:
Ripe banana/ethappazam: 2 pcs
Thick coconut milk: 02 cup
Thin coconut milk: 01 cup
Rice flour: 1 tbsp
Sugar: 1- 2 tbsp
Cardamom crushed: 02-03 pcs
Water: 2 tbsp

Method:
Mix rice flour in 2 tbsp water and make a paste. Pour thin coconut milk to a deep bottom pan, heat in a low flame and add chopped banana and sugar. Cover and cook until bananas are cooked well. Add the prepared rice flour mix to this for thickening.then add thick coconut milk. Cook for another 2-3 minutes. Add crushed cardamom just before turning off the flame. Serve with orotti/roti



Ingredients :
Rice Flour – 2 cups
Grated coconut – 3/4 cup
Salt: 1/4 tsp
Water – 2 cupsOil: 1 tsp

Method:
Heat water in a deep bottom pan, when it is starts boil add salt and grated coconut. Then add rice flour, stirring continuously. Remove from fire and allow it to cool for a while. When it is half cooled, knead it with your hands into a smooth dough. Divide the dough into 3-4 balls. Heat oil in a non-stick pan, Take a ball and spread it into the pan with your hands (we can shape it into banana leaf or foil paper and transfer it into a greased pan).Cover and cook for about 04-05 minutes in medium heat. Turned over the other side and cook till golden color appears.

Chakka (Jackfruit) Puttu

Ingredients:
Wheat flour: 1 cup
Chakkapazham/ Jackfruit: 08-10 pcs
Grated coconut: 1/4 cup
Salt: 1/2 tsp
Water

Method:

Chop the jackfruit into small pieces. Mix together salt and wheat. Sprinkle water on the flour little by little over the wheat flour until the flour should be wet, In a puttu kutti add 1 tsp of scrapped coconut first then add jackfruit and again grated coconut then add the wheat flour mix, repeat the process until puttu kutti fills. Steam it for 5 minutes or until steam appears on the top of the puttu kutti.

Semiya (Vermicelli) pulav

Ingredients:
Semiya (Vermicelli): 1 cup
Onion Chopped: 1 big
Carrot Chopped: 1 pc
Green peas: 1/4 cup
Green chillis: 1-2 pcs
Chicken masala: 1 tsp
Pepper powder: 1 tsp
Turmeric powder: 1/4 tsp
Red chilli powder: 1/2 tsp
Curry Leaves: 1 spring
Salt
Oil
Coriander leaves: few

Method:
Heat water in a pan. When the water starts boiling put the vermicelli into it. Cook until vermicelli becomes soft, pour the content of pan into a strainer. Keep it aside.
Heat Oil in another pan. Add Chopped onion, green chilli and curry leaves. Fry onion until golden brown color. Add chicken masala, pepper powder, turmeric powder, Chili powder and Salt. Stir again. Now add Carrot and green peas, Saute well. Cover and for 5 minutes. Remove the lid and add the Vermicelli and stir fry it for 3-5 minutes. Finally add chopped coriander. Serve hot

Mathi(Sardine)-Manga Pattichathu

Ingredients
Sardine/Mathi: 08-10
Pacha Manga: 1 medium
Grated coconut: 1 cup
Small onion chopped: 5 - 6
Green chillies chopped: 4-5 pcs
Ginger chopped: 1 tbsp
Garlic chopped: 1 tbsp
Turmeric powder: 1/2 tsp
Chilli powder: 1/2 tbsp
Pepper powder: 1/2 tbsp
Kudampuli/ cocum: 01 pc
Curry leaves: sprigs
Salt: To taste
Coconut Oil – 1tbsp

Method
Clean and cut the sardine into small pieces. Soak kudampuli in 1/2 cup water and keep it aside. Combine grated coconut, raw mango, pepper powder, chilli powder, turmeric powder, green chilli, ginger, garlic, curry leaves and salt in a manchatti/deep pan, mix well with hands. Add soaked kudampuli with water. Then add fish pieces and 1/2 cup water, close the lid and cook in simmer for 10 minutes or until done. Remove from fire, pour coconut oil and curry leaves to the curry. Keep cover for 10 minutes. Serve it with rice.

Sauasge curry

Ingredients:
Chicken franks- 1 packet.
Onion Chopped – 1
Tomato Chopped – 1 medium
masala powder– 1 tbsp
Pepper powder – 1/2 tbsp
Turmeric powder – 1 tspn
Garam masala Powder – 1 tspn
Oil –
Coriander Leaves – few
Salt
Water: 1 cup
Method:
Clean and cut chicken franks into small pieces and keep it aside. Heat oil in a pan and add chopped onion and salt fry until golden brown color, then add chopped tomato sauté well. Add chicken masala powder, pepper powder and turmeric powder, sauté for few seconds. Then add the sausage pieces and 1 cup water. Stir well. Cover and cook for 05-06 minutes or until gravy starts thickening. Remove from fire, add garam masala powder and coriander leaves. Serve hot with chappathi.

Muringayila(Drumstick Leave) Egg Thoran

Ingredients:

Muringayila: 2 cup
Egg: 2
Small onion chopped: 2 tbsp
Grated coconut: 1/2 cup
Green chilli: 2-3 pcs
Mustard seeds: 1/4 tsp
Rice: 1/4 tsp
Turmeric powder: 1/4 tsp
Salt: to taste
Oil
Pepper powder: 1/4 tsp
Curry leaves

Method:

Beat the eggs using 1/4 tsp pepper powder and keep it aside. Combine muringayila, grated coconut, small onion, green chilli, turmeric powder and salt with hands. Heat oil in a pan add mustard seeds and rice, when its starts crackle add curry leaves. Add prepared drumstick leaves mix. Sauté well. Keep cover and cook for 2-4 minutes. Uncover and make a small well in the middle of the spinach and pour the beaten eggs. Stir well. Cook for another 5 minutes. Serve hot with rice.

Kadala (Black Chana) Curry

Ingredients:

Kadala (Chick peas ) - 2 cup
Onion chopped - 2 big
Tomato chopped – 1 big
Garlic – 2 tbsp
Ginger – 1 1/2 tbsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Pepper powder - 1/2 tbsp
Curry leaves - few
Mustard seeds – 1/4 tsp
Dry red chillies – 2-3 pcs
Salt to taste
Oil

Method:

Wash and soak the kadala overnight atleast for 8 hours. Cook kadala in pressure cooker using 2 cup water until soft. Allow it to cool, grind 1/2 cup kadala to a smooth paste using little water. Crush ginger and garlic in grinder. Heat oil in a pan add mustard seeds, when it is starts splutter add curry leaves and red chilli. Then add crushed ginger and garlic, when the raw smell goes add chopped onion and salt, saute well. Add chopped tomato. When the oil appears on the top, add chilli powder, coriander powder, turmeric powder and pepper powder and stir well. Add cooked kadala and mix it well. When its starts boil, add grinded kadala into this, Cook in low flame at least 05- 10 minutes or until the gravy is thick. Serve hot with puttu or chappathi.

Mixed Vegetable Theeyal

Ingredients

Vegetables - 1 1/2 Cups (I used 1 carrot, 02 drumstick, 1 brinjal and 04 long beans,)
Turmeric Powder – 1/4 tsp
Tamarind – gooseberry sized ball
Small onion – 1-2 tbsp
Salt – to taste
Grated Coconut – 1/2 cup
Coriander Powder- 1 tbsp
Red Chilly Powder – 1 1/2 tbsp
Coconut slices - 1-2 tbsp
Oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Dry Red Chillies – 02-04
Curry Leaves – few

Method:

Dry roast coconut on low flame until it turns brown color. Add red chilli powder and coriander powder, roast another 2-3 minutes. Grind the prepared mix using with 2 tbsp water to a smooth paste. Soak tamarind in 1/2 cup water and extract the juice and keep it aside. Heat oil in a pan, add mustard seeds, when it starts crackle add curry leaves, cocnut slices, vegetables, turmeric powder, small onion and salt. Sauté well. Add 2 cup water into this. Cover and Cook the vegetables until half cooked. Add tamarind extract. Cook till the vegetable turn soft. Then add the ground paste to the cooked vegetables. Reduce flame and allow the gravy to thicken. Heat 1 tbsp of oil in a pan and splutter mustard seeds. Add shallots, red chilli and curry leaves. Pour the seasoning over the curry. Serve hot with rice

Beans Mezhukkupuratti

• Ingredients:

Beans chopped: 1 Cup
Onion chopped: 1 medium
Sliced coconut: 2 tbsp
Green chilli slitted: 3 nos
Turmeric powder: 1/4 tsp
Mustard seeds: 1/4 tsp
Curry leaves
Salt: 1/4 tsp
Oil
Red chilli flakes: 1 tsp

• Method:

Heat oil in a pan, add mustard seeds, red chilli and curry leaves.
Add coconut slices, green chilli and onion. Sauté untill the raw smell goes.
Add beans, turmeric powder and salt.
Cover and cook for 05-10 minutes.
Remove lid and cook uncover for 2-3 minutes.
Serve hot with rice.

Cheera Thoran/Red Spinach Thoran

Ingredients:
Red spinach/ Cheera: 1 bunch
Small onion: 1-2 tbsp
Grated coconut: 1/4 cup
Green chilli: 2 pcs
Turmeric powder: 1/4 tsp
Rice: 1/2 tsp
Mustard seeds: 1/4 tsp
Curry leaves: 1 spring
Salt: 1/4 tsp
Oil

Method:
Clean the spinach leaves and chopped finely. Add onion, grated coconut, green chilli and turmeric powder, mix them well with hands. Heat oil in a pan, add mustard seeds, rice and curry leaves. Then add spinach leaves. Cover and cook for 2-3 minutes. Remove lid and cook another 1-2 minutes. Spinach thoran is ready to serve,

Pazham Pori / Plantain Fry

Ingredients
Ripe plantain (Nendra Pazham) – 3-4 pcs
All- purpose flour/ Maida - 1 cup
Rice flour: 1/2 cup
Sugar – 1 tbsp
Turmeric powder: 1/4 tsp
Salt – 1/4 tsp
Water – 1/4 cup

Method

Peel and cut the plantain into two. Then cut them lengthwise into 2 or 3 pcs. Mix flour with ½ cup water to make a thick smooth batter, add sugar, turmeric, and salt. Heat oil in a pan; dip plantain slices in batter and deep fry till golden brown. Drain and serve hot

Ada Manga Achar / Dried Mango Pickle

Ingredients:

Dried Mango Slices - 2 cup
Ginger: 1 tbsp
Garlic: 1 tbsp
Mustard seeds - 1 tsp
Chilli Powder: 1 tbsp
Fenugreek Powder: 1/4 tsp
Asafetida powder: 1/4 tsp
Gingelly Oil: 1 tbsp
Boiled water: 1/2 cup
Vinegar: 2 tbsp

Method:

Soak dried mangoes at least half n hr in water. Heat oil in a pan add mustard seeds. When its start spluttering add ginger and garlic. When it turns golden color reduce the flame add chilli powder, turmeric powder, fenugreek and asafetida powder. Stir well. Add 1/2 cup boiled water to the gravy. When the gravy starts thickening add mango pieces to this and mix well. Remove from fire. When it's cool down, add 1 tbsp vinegar to the pickle and mix well. Add 1 tbsp vinegar to the bottle/container. Close the bottle and shake well. Add pickle to the bottle (In this method we can keep pickle for long time)

Mini rice balls

Rice Flour - 1 cup
Water - 2 cups
Oil - 1 teaspoon
Grated coconut – 1/4 cup
Salt - according to taste
Mustard Seeds - 1/2 teaspoon
Red chilli flakes
Oil -
Curry Leaves - few

Method :
In a thick bottom pan, add water .When the water starts boiling, add salt and grated coconut. Now add the rice flour, stir continuously otherwise lumps are formed. Reduce the heat. Stir well. Remove from fire and allow it to cool. Once the rice dough is cool, make small small balls using little oil in palms. Steam the rice balls about 10-15 minutes or till done. Remove the steamed balls from the steamer/cooker. In another pan, add 1 tablespoon oil when it is hot, add mustard seeds. When it is starts splutter, add curry leaves and red chilli, add this to the rice balls. Serve hot with mulaku chammanthi

Mulaku Chammanthi

Ingredients:
Red chilli flakes – 4-5 pcs
Small onion – 5-6 pcs
Tamarind: small lemon size
Oil - 1 tsp
Salt - according to taste
Curry Leaves – few

Method:
Heat oil in a pan add mustard seeds, when its starts splutter add red chilli flakes. When it turns dark red color add onion, salt and curry leaves. When the raw smell goes, remove from pan. Grind all the ingredients using 1 tablespoon water to a smooth paste.

Egg Roast

Ingredients:
Boiled Egg: 4
Onion Chopped: 2 big
Garlic chopped: 1 tsp
Ginger: 1 tsp
Tomato paste: 1 1/2 tbsp
Egg masala powder: 2 tbsp(I used eastern powder)
Pepper powder: 1 tbsp
Turmeric Powder: 1/4 tsp
Garam Masala: 1 tsp
Curry Leaves: 1 spring
Green chilli 1-2 pcs
Salt
Oil

Method:
Boil egg well and remove the shells. Make 2-3 slits in egg and keep it aside. Heat oil in a pan add onion, green chilli, giner, garlic and curry leaves fry until golden color. Add tomato paste. When the raw smell goes add egg masala, pepper powder, turmeric powder and garam masala. Stir well. Add 1 cup water when its starts boiling add eggs. Keep cover for 05 minutes or gravy starts thickening. Remove lid and cook 2-3 minutes. Take out from heat. Serve hot with chappathi or palappam

Drumstick/Muringakka Theeyal

Ingredients:
Drumstick/Muringakka: 2 cup
Small onion: 1/4 cup
Coconut Scrapped: 1/2 cup
Chilli powder: 1 tbsp
Coriander powder: 3/4 tbsp
Turmeric Powder: 1/4 tsp
Curry Leaves: few
Valan Puli (tamarind): Small Lemon Size
Chilli flakes: 1-2 pcs
Mustard Seeds: 1/4 tsp
Salt
Oil

Method:
Fry grated coconut until it turns golden brown color. Add chilli powder, coriander powder and turmeric powder to this and stir well. Let it cool and grind it in a mixer then add 1 tbsp water and make a thick paste. Keep it aside. Take 1/2 cup water and add valan puli and make a paste. Keep it aside. Add 1-2 cups water in a pan, add small onion, turmeric powder, salt, drumstick and green chilli. Keep cover and Boil for 05-08 minutes in low flame. Add tamarind paste and stir well. Then add grinded paste. Remove lid and cook until gravy strats thickening. Remove from heat. Heat oil in another pan add mustard seeds, when its starts splutter add red chilli flakes, curry leaves. Add this seasoning over the curry. Keep cover for 1/2 n hr. Serve with rice

Cauliflower Mezhukkupuratti

Ingredients:
Cauliflower: 2 cup
Onion: 1/4 cup
Ginger: 1/4 tsp
Green Chilli: 1-2 pcs
Turmeric Powder: 1/4 tsp
Curry Leaves: few
Chilli flakes: 1-2 pcs
Mustard Seeds: 1/4 tsp
Salt
Oil

Method:
Boil 2-3 cups water in a pan add turmeric powder, salt and cauliflower florets. Boil for 2-3 minutes drain and keep it aside. Heat oil in a pan add mustard seeds, when its starts splutter add red chilli flakes, curry leaves, ginger and onion and sauté well. Add chopped cauliflower and turmeric powder. Stir well. Keep covered for 08-10 minutes or until done. Remove from heat. Serve hot

Chenna masala/Chole Masala

Ingredients:
Vella kadala(chickpea): 100 gm
Onion: 2 big
Tomato: 1 big
Curry Leaves: 1 spring
Garlic chopped: 1 tbsp
Ginger chopped: 1 tbsp
Green Chilli: 02 pcs chopped
Corriander Powder: 4 tsp
Red chilli Powder: 4 tsp
Turmeric Powder: 1/4 tsp
Garam Masala: 3/4 tsp
Salt: 1/4 tsp
Suger: 1 tsp
Lemon Juice: 1 tsp
water
Corriander Leaves: few

Method:
Soak chickpea atleast 8 hrs in water. Crush ginger, garlic . Heat oil in a pressure cooker add crushed ginger garlic sauté 2-3 minutes. Add onion stir well then add green chilli, salt and curry leaves. When the raw smell goes add chopped tomato stir well. Add coriander powder, chilli powder, garam masala and turmeric powder. Sauté well. When the raw smell goes add cleaned chickpea and 4 cups water. Close the lid and pressure cook till done. When it Cool open the lid. Add sugar and lemon juice. Boil another 2-3 minutes. Close the flame. Add corrinader leaves. Serve hot with chappathi.

Spicy Chicken Curry

Ingredients:
Chicken: 1 kg
Onion : 4 medium chopped
Green chilli: 2 chopped
Ginger: 1 1/2 tbsp chopped
Garlic: 04-05 pods, chopped
Tomato: 1 big chopped
Chilli powder: 1 tbsp
Coriander Powder: 1 tbsp
Pepper Powder: 3/4 tbsp
Turmeric powder: 1/2 tsp
Garam masala: 3/4 tbsp
Fennel seed powder: 1/2 tsp
Curry Leaves: 2 springs
Water: 1-2 cഅപ്പ്‌
oil
Salt
Method :
Grind green chilli, ginger, garlic to a smooth paste. Heat oil in a kadhai and add grinded paste and sauté for 2-3 minutes. When the raw smell goes add chopped onion and saute till it becomes translucent. Add chopped tomatoes and saute well. Now add all masala powders - chilli powder, coriander powder, pepper powder, turmeric powder and sauté well in low heat. When the raw smell goes add the chicken pieces and salt, keep cover and cook in low flame for 5-8 minutes. Then add 1-2 cups water and mix well. Cover the pan with lid. Cook till the chicken pieces are done. Close the flame and add garam masala and curry leaves cover the pan with the lid for another 5 minutes. Mix well and serve hot with Rice Chapthi, Appam

Kerala Sambar

Ingredients:-
Toor dal - 1 cup
Small Onion chopped – 04-06 nos
vegetables chopped- 1 1/2 cup (any vegetables you like)
green chillies - 2-3 nos
Tamarind pulp - 1 1/2 tsp
Chilli powder - 1 tsp
turmeric powder - 1/2 tsp
Sambar powder - 2 tsp
Corinader Powder – 1 tbsp
Asafoetadia - 2 pinch
Salt to taste

Seasoning:

Oil
Curry leaves
Mustard seeds – 1 tsp
Cumin Seeds- 1 tsp
red chilli – 2-3 pcs
Small Onion – 1 tsp
Coriander Leaves

Cook all vegetables in a pressure cooker adding toor dal, salt, turmeric power, water. Dissolve tamarind pulp in water. Turn off pressure cooker after 3 whistles. When it is cool open the cooker. Heat oil in a pan and add mustard seeds and cumin seeds, When it is starts spluttering add red chilies, curry leaves and onion. When it is done add sambar power, chilly powder, coriander powder. Add the cooked vegetable into the pan. Allow it to boil. Add asafoetodia powder. Turn off the stove. Add coriander leaves. Close the lid for 5 minutes. Serve hot with rice, roti