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.