Mushroom Ularthu

Ingredients:
Mushroom: 2 cups
Onion chopped: 2 big
Green chilly: 1-2 pcs
Ginger chopped: 1/2 tsp
Garlic chopped: 1/2 tsp
Chilly powder: 1 tsp
Coriander powder: 1 tsp
Pepper powder: 1 tsp
Garam masala: 1/4 tsp
Curry leaves: 2 strings
Mustard seeds-1/4 tsp
Coconut pieces: 2 tbsp
Water: 1/2 cup
Salt: to taste
Oil

Method:
Heat oil in a pan, splutter mustard seeds. add curry leaves, onion, salt, giner, garlic and coconut pieces saute till it turns golden color. then add chilly powder, coriander powder, pepper powder and garam masala, saute well. Add chopped mushroom and half cup water. stir well. Cover and cook till it becomes dry. Serve with roti or rice.

Ethapazham Kalan

Ingredients:
Banana: 2 medium
Grated coconut - 1/2 cup
Curd: 3-4 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1/4 tbsp
Green chillies: 2-3 nos
Mustard seeds: 1 tsp
Red chillies: 2-3 nos
Coconut oil:1 tbsp
Curry leaves - few
Cumin Seeds: 1/4 tsp

 Method:

Remove the skin and cut the banana into small pieces. cook banana with turmeric powder, red chilli powder, salt and little water. Grind coconut,cumin seed and green chillies to a smooth paste. Add this paste to the cooked banana. Lower the flame and cook for 4-5 minutes. . Heat oil in a pan add mustard seeds, red chillies and curry leaves. Pour this seasoning over the kalan. Remove from fire, allow it to cool. Add the beaten curd, mix well. Serve hot with rice.

Chakka Kumbilappam

Ingredients:
Jackfruit: 11/4 cup
Rice flour: 2 cup
Coconut grated: 1 cup
Jaggery: 1 cup
Cumin seed: 1 tsp
Cardamom: 1 tsp
Vazhanayila/Banana leaf

Method:
Cut jackfruit into small pieces. Cook in a pressure cooker with little water till soft, mash well and keep it aside. Take another pan and melt the jaggery with little water. Strain, remove the impurities. Mix all the ingredients together. Make cones  with vazhanayila" and fill the cone with dough, close the leaves with bamboo skewer and steam for 20-30 minutes. Serve hot

Pineapple Pudding

Ingredients:

Milk: 5 cup
Condensed milk: 2 1/2 cup
Pinapple chopped: 1 1/2 cup
China grass: 15 gm
Sugar: 1 1/2 tbsp
Vanila essence: 1 tsp
Water: 1/2 cup

Method:
Soak china grass in water. Mix the normal milk and condensed milk in a deep bottom pan. Add soaked china grass to the boiling milk and stir continously till the china grass dissolves completely. Remove from fire, allow it to cool. Add vanila essence to the milk. Cook pineapple with sugar in a low flame till pineapple turns soft. Allow it to cool. Take a pudding dish and arrange pineapple in the bottom, then pour the milk. Keep it in the refrigerator for 1 hour or till set.