Cabbage-Carrot-Beans thoran

Ingredients:

Cabbage chopped: 1/2 cup
Carrot chopped: 1/2 cup
Beans chopped: 1/2 cup
Grated coconut: 3/4 cup
Small Onion chopped: 4-5 pcs
Ginger: 1 tsp
Green chilly: 4-5 pcs
Curry leaves: few
Mustard seeds: 1 tsp
Turmeric powder: 1 tsp
Coconut oil: 1 tbsp
Salt: 1 tsp

Method:
Combine all the above ingredients with your hands. Heat oil in a pan, splutter mustard seeds and curry leaves. Add prepared mix, Cover and cook on a low flame for 5 minutes. Serve with rice

Aviyal

Ingredients:
Potato: 1 medium
Long beans: 3-4 pcs
Carrot: 1 medium
Drumsticks: 2 medium
Raw bananas: 1 medium
Pumpkin: 1/4 cup
Yam: 1/4 cup
Cucumber: 1/2 cup
Coconut grated: 1 cup
Cumin seeds: 1 tsp
Green chiliy: 3-4 nos.
Turmeric: 1 tsp
Shallots: 3-4
Curd: ½ cup
Coconut oil: 1/2 tbsp
Curry leaves: few
Salt – to taste.

Method:
Clean and cook the vegetables in a manchatti/pan with little water. Add salt and turmeric powder when it is half cooked. Mix coconut with green chilly, cumin seeds, turmeric powder & shallots with your hands or blend it in a grinder.When the vegetables are cooked well, make a well in the center and add the coconut mix, cover and cook for 2-3 minutes.  Remove from fire, add thick curd and mix well. Finally add 1/2 tbsp of coconut-oil & curry leaves. Close the lid for 1/2 n hour. Serve with rice

Easy Vellarikka (Cucumber) Pachadi

Ingredients:
Vellarikka/Cucumber: 1 cup
Curd: 1/2 cup
Green chilli chopped: 2-3 pcs
Ginger: 1 tsp
Shallots chopped: 1 tsp
Red chili flakes: 1-2 pcs
Mustard seeds: 1/2 tsp
Curry Leaves: few
Salt: to taste
Oil:

Method:
Peel the skin of cucumber and chop them finely. Mix cucumber, ginger, green chilli and salt with your hands. Add beaten curd to the cucumber mixture. Heat oil in a pan, splutter mustard seeds. Then add curry leaves shallots and red chilli flakes. Pour this seasoning over the curry. Serve with rice.

Fish Mappas

Ingredients:

Fish: 1/2 kg
Onion Chopped: 2 medium
Green chilli: 4-5 pcs
Ginger chopped: 1/2 tbsp
Garlic chopped: 1/2 tbsp
Tomato sliced: 1 big
Coriander powder: 1 tbsp
Fennel seed powder: 1/2 tsp
Thin Coconut Milk: 2 cup
Thick coconut milk: 1/2 cup
Cardamom crushed: 3-4 pcs
Cashew nut: 4-5 pcs
Turmeric powder: 1/2 tsp
Pepper powder: 1 tbsp
Vinegar: 1/2 tbsp
Lemon Juice: Half Lemon
Salt:
Oil

Method:
clean and cut the fish into medium pieces.
Combine 2 tsp pepper powder, 1/2 tsp tumeric powder, salt and Lemon juice. Make a smooth paste.
Apply this marinade on the fish pieces. Keep it aside for 1/2 hr.
Shallow fry the fish pieces.
Heat oil in a pan or man chatti, add garlic and ginger fry till golden color.
Add onion, curry leaves and green chilli fry till it turns translucent.
Add Coriander powder, pepper powder and fennel seed powder, Saute for 2-3 minutes.
Pour thin coconut milk, allow to boil.
Add the fried fish pieces and cook for 5-10 minute in low flame.
Add the crushed cardamom and cashew nut.
Add sliced tomato. Cover and cook for 2-3 minutes.
Uncover and pour thick coconut milk. Cook for 2-3 minutes. Remove from, do not boil. Pour vinegar. Serve hot with appam, puttu or bread.