Methi Daal (Fenugreek Leaves Dal)

Methi Dal (Fenugreek Leaves Dal)

Another simple Dal recipe of a typical Indian household.  Quick to prepare and rich in benefits escpecially protein. The benefits of Methi leaves (Fenugreek leaves) are many and marvelous.  

The Ingredients

1 cup Daal (Toor Daal)

1/2 tsp Turmeric

3 cups  fresh Fenugreek (Methi) Leaves washed well. use the tender stem as well.

5-6 corriander leaves

1 tsp Cumin seeds

1 large onion very finely chopped

2 large Tomatoes, chopped medium

6-7 whole black pepper seeds

Salt and Pepper to taste 

2 Dried red chilli (long type)

1 small piece of cinnamon stick

The Method

Cook the Daal in3 cups water along with turmeric until they become soft.

Opt for a pressure cooker if you are in a hurry

In a heated saucepan add 2 tsp of oil. Add in the mustard seeds, cumin seeds, whole pepper seeds, cinnamon sticks and when it starts spluttering, add the onion along with salt.

Once the onions turn brown and soft add the chopped tomatoes and stir well cooking for 3 minutes

Add the methi leaves at this stage. do not add water now but wait until all the water oozes out of the methi leaves and they reduce in quantity

Add the cooked daal now to the above mixture and check for consistency

if needed add more water.

Ready to serve with Roti, naan and rice

Cauliflower and Red Lentil Curry

Cauliflower & Red Lentil Curry - A good treat for the taste buds

The ingredients

• 1/2 cup red lentils washed well in running water
• 4 cups cauliflower (make sure the florets are separated)
• 3 medium to big size tomatoes chopped
• 1 Onion medium size nicely chopped
• 2 teaspoons curry powder mix (corriander+Turmeric+chilli+garam masala)
• 1 tablespoon cumin seeds
• 2 table spoon Garlic & Ginger paste or chop 3 garlic cloves and medium piece ginger
• Salt to taste
• Water 

The preparation

• Mix the rinsed lentils, onions, curry powder, salt, turmeric and water in a cooking pan and cook over low heat; stirring occasionally. When lentils are soft and the sauce has thickened, about 30 minutes after cooking mix the tomatoes, cauliflower and cook until the cauliflower is tender (usually 10-12 minutes) Remove from stove
• Heat oil in a pan. Add mustard seed, then cumin seeds and cook for about 10 seconds.Throw in garlic and ginger and cook for approx 1 minute.

Erachi Patthiri

Erachi Pathiri

Erachi - Means meat

Pathiri - kind of pastry

Erachi pathiri means meat filled pastry and it is a very popular muslim dish.The common meat used for the filling is Beef, Chicken or Mutton.

To make the dough:

maida - 1 cup

atta - 1 cup

water to knead

Salt as required

Mix for the filling

Minced meat of your choice 300 gms

Onions (red)- 2 Nos large size

Crushed or minced ginger and garlic - 1 tbsp each

Green chillies(nicely chopped) - 5 Nos

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Chilli powder - 1/2 tsp

Coriander leaves chopped - 1/4 cup

Garam masala - 1/2 tsp

Salt and oil as required for taste and frying the pathiri

The method

Take a clean bowl and put the minced meat inside. Add turmeric powder, chilli powder, coriander powder and salt

mix well with all the powders.

transfer the meat to a pressure cooker and cook till done

Allow the water to evaporate.

Take a frying pan and add some oil

Fry the onions till they turn transparent

Add the green chillies, garlic and ginger paste and fry for around 3 minutes

Add the meat after the water is evaporated to the onions along with chopped coriander leaves.

Add some garam masala and fry the mixture

Remove from stove and let to cool

Prepare the patthiri with the dough (already mixed with water and salt) Shape into small balls and then flatten them

Place the meat filling in the dough (remember we use two flat pathiris for this)

Place one pathiri flat on the table.

place the meat on the flat pathiri

place another pathiri on top of this and seal off the edges

Deep fry this in oil.

Serve with chutney or tomato ketchup.

Mutton Biryani

Mutton Biryani Not Kerala but Karachi Style - Special for Eid season
	Ingredients: • 1/2 kg Mutton • 2 Cups basmati rice • Few flakes garlic • 3 tsp Coriander powder • Dried coconut • 1 Inch stick cinnamon • 3 Green chillies • 1 tsp Chilli powder • 1 Cup onion • 1 Inch piece ginger • 1 tsp Poppy seeds • 3 Cloves, peppercorns and cardamoms • 1 Cup curd • 1/2 Cup onion • 2 Bay leaf • 8 tbsp Fat • Salt to taste
Method: • Clean the meat and cut into pieces. • Soak the meat in curd. • Roast cardamom, cinnamon, peppercorns and powder cloves. Make powder. • Grind ginger, red chillies, green chillies, half the onions, garlic and copra. • Now heat fat in a pan. Add chopped onions and ground spices. • Fry until onions turn golden brown. • Now add meat and fry well. Add poppy seed powder. • Add salt and remaining curd. Cook till meat becomes tender. • Add powdered spices to it and remove from the flame. • Chop remaining onions. Fry them in fat in a separate pan. • Add cloves and bay leaf. • Fry for few minutes and add rice. Fry for another few minutes. • Put salt to taste and make the quantity of water double. • Remove from the flame when rice gets cooked and no moisture is left. • Arrange a part of cooked rice in a pan and sprinkle saffron water over it. • Place the meat over it and cover with rice layer once again. • Garnish with fried onions and nuts. • Mutton Biryani is ready.

Muton Biryani Eid Special

Mutton Biryani - Eid Special

The Ingredients

1kg Mutton (cut into small pieces)

500 grams Basmati Rice

2 tsp. Garam Masala.

6 Red chilies

7 Cashewnuts

Onions. (Chopped)

5 Lavang (Cloves)

2 Dalchini (Cinnamon Sticks)

2 pieces of Elaichi (Cardamom)

3 Green chilies (add more according to your taste)

6 Kothmir (chopped Fresh coriander)

1 small bunch Pudina chopped

Ginger Garlic paste

3 tsp. Saffron. (Dissolved in ¾ cup milk)

beaten curd one cup

Juice of 2 Limes, 4 boiled eggs, Ghee /Oil 5 tbsp.

Salt.

The method

Grind the chilies and Cashewnuts. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside.

Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste.

As the ghee separates from the mixture, add one and a half cups warm water and pressure cook till softens. Take a wide vessel, fry the whole spices in 1 tbsp. ghee/oil.

Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices (sabut masala).

Make a Pudina mixture of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside. Take another wide vessel (thick bottom) and line it with ghee, spread a layer of rice in it and cover it with half the mutton.

Spread half of the Pudina mixture and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Spread the rice with saffron milk and some ghee.

Cover tightly and cook for twenty minutes over slow fire. Start serving hot.

Fish curry - Quick and different method

Fish - 400-500 gm (Preferably meaty ones like King fish or Salmon)

Cut them in small portions or cubes

First of all you need to marinate the fish with the following for at least 30 minutes.
Chilly powder (I personally prefer Kashmiri chilly)- 1/2 tsp
Tumeric powder - 1/4 tsp
Salt - as required

The Ingredients

Oil - 1 tbsp
Onion - 1 no medium size (sliced)
Tomato - 1 no medium size (sliced)
Garlic - one single pod

1. Chilly powder - 1/2 tsp
2. Turmeric powder - 1/4 tsp
3. Garam masala powder - 1/2 tsp

Salt - as reqd
Coriander leaves - 1 tbsp

The preparation

Heat oil in a pan and fry the onion till it become transparent.

Add all the powders 1-3 above and sort for 5 minutes.

Add fish pieces into it and stir it nicely so the masala is even on the pieces.

Add half portion of the sliced tomatoes.

Add 1/4 cup water and keep it in a low flame and let it cook.

Add salt if needed

Keep it in a low flame and cook it till dry.

Add chopped coriander leaves and remaining sliced tomatoes.

Your dish is ready to be served.

ONASADHYA

Onasadya

Onasadhya is the most delicious part of the grand festival called Onam. It is considered to be the most elaborate and grand meal prepared by any civilisation or cultures in the world. It's a feast which if enjoyed once is relished for years.

Onasadhya is prepared on the last day of Onam, called Thiruonam. People of Kerala wish to depict that they are happy and prosperous to their dear King Mahabali whose spirit is said to visit Kerala at the time of Onam.

Legend goes that Mahabali who was so attached to his people that he requested Gods to allow him to visit Kerala every year. People of Kerala wish to convey that they are enjoying the same age of prosperity as was witnessed during the reign of King Mahabali by preparing a grand Onasadhya.

Rich and the poor, everybody prepares Onasadya in a grand fashion as people of Kerala are extremely devotional and passionate when it comes to Onasadya. So much so that, it has lead to saying, 'Kaanam Vittum Onam Unnanam'. Meaning - men go to the extend of selling all their possessions for one Onam Sathya.

The Meals

Rice is the essential ingredient of this Nine Course Strictly Vegetarian Meals. All together there are 11 essential dishes which have to prepared for Onasadya. Number of dishes may at times also go upto 13. Onasadya is so elaborate a meal that it is called meals, even though it is consumed in one sitting. Onasadya is consumed with hands, there is no concept of spoon or forks here.

Traditional Onam Sadya meal comprises of different varieties of curries, upperies - thigs fried in oil, pappadams which are round crisp flour paste cakes of peculiar make, uppilittathu - pickles of various kinds, chammanthi - the chutney, payasams and prathamans or puddings of various descriptions. Fruits and digestives are also part of the meal.

The food has to be served on a tender Banana leaf, laid with the end to the left. The meal is traditionally served on a mat laid on the floor. A strict order of serving the dishes one after the another is obeyed. Besides, there are clear directions as to what will be served in which part of the banana leaf.

These days Onadaya has toned down a little due to the urban and hectic living style. Earlier, Onasaya used to be even more elaborate. There were about 64 mandatory dishes - eight varieties each of the eight dishes. At that time three banana leaves were served one under the other to accommodate all the dishes. How exactly they were accommodated in the tummy..is a food for thought!

How is it Served

There is a distinct order of serving the the grand feast of Onam. Pappad or Pappadum is to be served on the extreme left. On top of the big pappadum banana is served. The banana can be 'Rasakadali', 'Poovan', 'Palayankodan'. From the right pappad - salt, banana wafers, sarkarapuratti fries are served. After this, ginger lime and mango pickles are served. Next comes 'vellarika', 'pavakka', beetroot and 'ullikitchadi'. 'Kitchadi' made of pineapple and banana splits or of grapes and apple is served along with this. On the right, 'cabbage thoran' is served. Then comes a thoran made of beans and avil followed by bread and green peas mix 'thoran'. The meal will be complete with the 'avial' and 'kootu curry'.

Rice is served when the guests seat themselves and just two big spoons is considered enough. After this 'parippu' and ghee is poured. Then comes Sambhar. Desserts are to begin with adaprathaman followed by 'Kadala Payasam'. This colourful arrangement on the lush green banana leaf makes the food look even more tempting and irresistible .

Hold on...Be a little patient....you need to wait a little before you start gorging the lip smacking meal. There are some rituals which need to be followed. First full course meal is served for Lord Ganapathi in front of a lighted oil lamp (Nila Vilakku). This is in accordance with the Malayalese trend of starting everything in the name and presence of God.



Erissery

This is either prepared from pumpkins/red beans or from yam and raw bananas cubes. The spices used in this include split green chillies, ground coconut, cumin seeds, turmeric and red chillies. Erissery is seasoned with mustard seeds spluttered in oil. This is a main stay for the occasion, though not very popular these days.

Kalan or Pulisseri

This is prepared from buttermilk. Ingredients consist of sliced plantains called nenthra-kaya and yams or chena. These are boiled in water with salt and chillies. It is flavoured with ground coconut and mustard seeds spluttered in oil. Some even add cucumber cubes to Kalan.

Olan

Olan is prepared from sliced cucumber and brinjal. Sometimes pulse is also added. They are boiled in water with salt and no chillies. When properly boiled, some fresh coconut oil is poured. The dish is seasoned with flavour kariveppila (curry leaves).

Aviyal

This is kind of a mixed vegetable as all sorts of available vegetables are added to it. All vegetables are first boiled in water with salt and chillies. Tamarind and well ground pulp are added at proper time. Aviyal is flavoured with coconut oil and Kariveppila.

Thoran

Thoran is prepared by slicing beetroot and several other vegetables into very small pieces. These are then boiled in water with some salt and chillies till all the water dries up. Water can also be strained away. For seasoning, ground coconut pulp and mustard fried in coconut oil is used.

Mulakoshyam

This resembles olan. It is a special Onam delicacy from the state of Kerala and has been recently added to Onam Sadhya.

Koottucurry

This is a curry consisting of a variety of vegetables and some Bengal gram. It differs from Aviyal as it does not contain tamarind.


Sambar

This is an extremely popular recipe from South India and relished by the whole of India. It consists of dal and a variety of vegetables like brinjal, drum-sticks, pavakkai (bitter gourd), etc. All vegetables are first boiled in water with salt and chilies. Tamarind is also added to enhance the taste. Other spices like coriander, cumin seed etc. are fried in oil and powdered. Sambhar is flavoured with mustard seeds and asafoetida.

Pachchati, Kichchati

These are types of curry consisting chiefly of cucumber, mustard and sour butter milk or curds. In Kichchatim, young and tender cucumber is added

Rasam

This lip smacking recipe is prepared from tomatoes treated with tamarind juice. It is seasoned with bay leaves and mustard seeds spluttered in oil. Some people take rasam with rice. Rasam also helps in digestion.

Payasam

This is an extremely delicious dish and is a sort of pudding. It is prepared from boiled potatoes mixed with molasses and coconut milk. The mixture is flavoured with spices. There is another type of payasam called 'Pal Payasam' in which rice is boiled with milk and sweetened with sugar.

Prathaman

There is a whole variety of Prathamans such as ata, pazham, parippu and palata prathamans.

Beverages

A special drink is prepared for Onam in which water is boiled with a combination of cumin and dried ginger (chukku). This is beneficial from health point of view.


Upperi or Chips

Upperi is prepared from various things like raw bananas (kaaya), yam (chena), jack fruit (chakka), bitter gourd (pavayka) and egg plant fruit (vazhuthanga). Slices of the ingredient are fried in coconut oil to a crisp condition.

Pickles (Achaar)

These are prepared well in advance of Onasadhya. Pickles are chiefly made from mango, lemon, ginger, chillies and curry naranga.

Pappads (Pappadam)

These are prepared from black grams and are fried in oil. Pappadams are usually served in three sizes - small, medium and large.

Fruits

Chiefly plantain fruits of various kinds are served along with other articles of food at meals.

TIPS FOR YOUR KITCHEN

Almonds: To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.
Ants: Putting 3-4 cloves in the sugar container will keep the ants at bay.
Biscuits: If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.
Butter: Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.
Apples: Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.
Banana: Apply mashed banana over a burn on your body to have a cooling effect.
Bee and Scorpion Sting Relief: Apply a mixutre of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with bandaid to hold in place. Pain will go away in just a few short mintues.
Bitter Gourd (Karela): Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook.

Celery: To keep celery fresh for long time, wrap it in aluminum foil and place in the refrigerator.
Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.
Chili Powder: Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time.
Chopping: Use a wooden board to chop. It will not blunt the knife. Don't use a plastic board, small plastic pieces may go with the vegetables.
Coriander/Mint: You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available.
To keep them fresh for a longer time, wrap them in a muslin cloth and keep in a fridge.
Cockroaches: Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.
Coconut: Immerse coconut in water for 1/2 an hour to remove its hust.

Dry Fruits: To chop dry fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with a hot knife (dip it in hot water before cutting).
Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes.
Egg peeling off: Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
Egg fresh: Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.
Garlic: Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.
Ghee: Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.
Green Chilies: To keep the chilies fresh for a longer time, remove the stems before storing.
Green Peas: To preserve green peas, keep them in a polythene bag in the freezer.
Idlies: Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them sour.
Do not beat idli batter too much, the air which has been incorporated during fermentation will escape.
If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.

Fruits: To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.
Frying: Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.
Left Overs: Don't throw away the foods left over. Store them in Fridge. Use them in making tasty dishes.
Lemon/Lime: If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze.
Lizards: Hang a peacock feather, lizards will leave your house.
Milk: Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.
Keep a spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.

Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.
Mixer/Grinder: Grind some common salt in your mixer/grinder fro some time every month. This will keep your mixer blades sharp.
Mosquitoes: Put a few camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes.
Noodles: When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.
Onions: To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.
Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for long time.
Oven: Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened,
To clean the oven, apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.

Paneer: To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.
Do not fry paneer, immerse it in boiling water to make it soft and spongy.
Papad: Bake in microwave oven.
Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.
Pickles: To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.
Popcorn: Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.
Potato: To bake potatoes quickly, place them in salt water for 15 minutes before baking.
Use the skin of boiled potatoes to wipe mirrors to sparkling clean.
Don't store potatoes and onions together. Potatoes will rot quickly if stored with onions.

Refrigerator: To prevent formation of ice, rub table salt to the insides of your freeze.
Rice: Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.
Add a tsp of canola oil in the water before boiling the rice to separate each grain after cooking.
Don't throw away the rice water after cooking. Use it to make soup or add it in making dal (lentils).
Add 5g of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.
Put a small paper packet of boric powder in the container of rice to keep insects at bay.
Put a few leaves of mint in the container of rice to keep insects at bay.
Samosa: Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala.

Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temp.
Sugar: Put 2-3 cloves in the sugar to keep ants at bay.
Tadka: Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish. Submitted by MS Itisha Madhav ( itisha_madhav@yahoo.com)
Tomato: To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off.
When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce.
Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.
Tamarind:Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished.
Gargles with tamarind water is recommended for a sore throat.

Utensils: Use nonsticking utensils. Use thick bottom utensils, they get uniformly heated. For electric stoves, use flat bottom utensils.
Add a little bit of common salt to the washing powder for better cleaning of utensils.
Vegetables: Don't discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy.
To keep the vegetables fresh for a longer time, wrap them in newspaper before putting them in freeze.
Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.
Sink (Blocked): To clear the blocked drain pipe of your kitchen sink, mix 1/2 cup sodium bicarbonate in 1 cup vinegar and pour it into the sink, and pour about 1 cup water. In an hour the drain pipe will open.
Soup Salty: Place a raw peeled potato in the bowl, it will absorb the extra salt.
Yoghurt (Home Made): To set yogurt in winter, place the container in a warm place like oven or over the voltage stabliser.
Yogurt: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.
To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.

GARLIC PICKLE

THE INGREDIENTS

Garlic - 1 kg
Fenugreek(Uluva) - 10 gm
Cumin seeds(Jeerakam) - 10 gm
Asafoetida(Kayam) - 10 gm
Lime fruits for extracting juice - 25
Coriander seeds - 30 gm
Vinegar - 1 Tbsp
Jaggery(Sharkkara) - 100 gm
Chilli powder - 100 gm
Turmeric powder - 10 gm
Mustard seeds - 10 gm
Gingelly oil (Nallenna) - 500 ml

THE PREPARATION

Fry the asafoetida, fenugreek (Uluva), coriander seeds and jeera in a pan without using oil.

After they turn brownish grind the contents together and keep separately. Squeeze the juice from the lemons and add some salt to it (around 100 grams)

Splutter some mustard seeds in gingelly oil in a pan, and add the garlic

Mix the lime juice to the pan when the garlic is quarter cooked

When the garlic is half cooked, add turmeric powder, chilli powder, masala powder and salt.

Cook for few minutes and add powdered jaggery.

Keep on the stove for about 10 mins.

Garlic pickle is ready now.

UZHUNNU VADA

UZHUNNU VADA

Tasty accompaniment with breakfast or dinner.
There arent any teashops in Kerala that dont serve this item.




THE INGREDIENTS
Black gram(Uzhunnuparippu) - 2 1/2 Cups

Onion(medium) - 2 nos chopped into small pieces

Green chillies - 3 nos chopped into small pieces

Salt - As reqd

Corriander powder - just a pinch

Soda Powder - 1/4 teaspoon

Curry leaves - one sprig

Pepper - 1 1/2 tsp

Ginger - 1 small piece chopped

THE PREPARATION
Soak the Black gram in water for some time.

Add very little water and grind the gram (use water as less as possible)

Add the above ingredients to the gram along with salt and mix properly

Spread little bit oil and water in your palms

Make balls with the mix and flatten them in your palms with your fingers

Make a medium size hole in the middle

Deep fry them in oil till golden brown in colour.

Tastes excellent with chutney

GREEN PEAS CURRY

Green Peas Curry
Muttor Curry

A tasty dish to have with roti



THE INGREDIENTS

Green peas - 1 cup
Garlic & Ginger make paste of 1 tbsp
Onion large (chopped) - 1 no
Coriander leaves - A few
Green chillies - 2 nos
Tomato large (cut into 6 long pieces) - 1 no
Curry leaves - one sprig
Garam masala powder - 1/4 tsp
Thick coconut milk - 1 cup
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Mustard seeds - 1 tsp
Salt - As reqd
Oil

THE PREPARATION

Heat oil in a pan
Add the mustard seeds.
Add the chopped onion and saute till it gets transparent
Add the ginger-garlic paste, tomato and green chillies
Add all the powders and stir well
Add green peas, curry leaves, coconut milk and salt and bring it to a boil
When oil separates, remove from fire
sprinkle some coriander leaves or even methi leaves

Extra Tips

Additionally you can add potatoes as well. Cut the potatoes into small cubes and separately boil them half and add along with the green peas when cooking.

Want to make this a non veg dish...just add some boiled eggs at the last stage....simple

FISH POLLICHATHU

KARIMEEN POLLICHATHU
Fish wrapped in banana leaf

A very nice delicacy. Must try this.






THE INGREDIENTS

Fish (Karimeen) - 500 gms
Curry Leaves - 6
Oil

Fry the following items

Chilly Powder - 1/2 tbs
Grated Coconut - 1/4 cup
Black Pepper - 1/4 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 2 tbs

Grind the following items

Fresh Green Chillies-diced - 2 no
Ginger-paste - 1/2 tsp
Garlic-paste - 1/2 tsp
Vinegar - 1-2 tsp
Salt - To taste

THE PREPARATION

Clean the fish make close slits on both sides and set aside.

In a pan, fry together chilly powder, grated coconut, black pepper, turmeric powder and coriander powder without adding any water or oil.
Fry until it reaches a light brown colour.
Allow it to cool
Blend the masala with green chillies, ginger and garlic along with a little bit of water (about 1 tbsp) and vinegar.
Blend well to get a fine paste and set aside. Add salt to taste.

Apply the coconut masala on both sides of all the fish pieces. Wrap each masala covered fish separately in a banana leaf. Heat some oil in a pan and place the fish along with the banana leaf. Fry both sides well.

Garnish with lemon and onions

PUTTU

PUTTU

A traditional kerala breakfast. Served with chana (kadala) or cherupayar





THE INGREDIENTS

Raw Rice(Pachari) - 1/2 Kg
Grated Coconut - Half a coconut
Salt - As reqd

THE PREPARATION

Soak rice in water for 4 hrs.

Leave it to drain and grind it to make fine powder.

Heat the powder for 5 minutes. While heating it, keep on stirring.

Keep the fried powder to cool.

Mix salt with water and sprinkle this to the powdered rice just to make the powder wet(do not put a lot of water).

For making puttu, use PUTTUKUTTI. Put a handful of grated coconut in the puttukutty and then put rice powder till half followed by another handful of grated coconut. This is done till the top. Close the lid and steam it for 2 minutes.

Instead of making puttu powder, you can use rice flour (1 cup) instead and follow the same procedure to make it.

It is even possible to make puttu in idli pot.

BEEF KHEEMA

BEEF KEEMA

Delicious to have with roti or poori










THE INGREDIENTS

Minced meat - 1/2 Kg
Veg oil - 3 tbsp
Large Onions - 3 nos
White cabbage(shredded) - 1 cup
Ginger(Grated) - 2 tsp
Carrots(chopped) - 1 cup
Garlic(grated) - 1/2 tsp
Turmeric powder - 1/2 tsp
Cloves - 2 nos
Coriander leaves
Green chillies - 4 nos

THE PREPARATION

Fry the minced meat in vegetable oil until it is cooked through.

Chop the onions fine and add it to the mince together with cabbage, chopped carrots, grated ginger, garlic, turmeric powder, cloves and a few green chillies.

Mix thoroughly and cook for 45 minutes

Remove from the oven and garnish with corriander leaves.

EGG THOKKU

EGG THOKKU

A simple preparation







THE INGREDIENTS

Boiled eggs - 4 nos (cut length wise into half)
Finely chopped Onions(medium) - 2 nos
Tomato(small) - 2 nos Sliced
Turmeric powder - 1/4 tsp
Oil - 3 tbsp
Chilly powder - 2 tsp
Salt - As reqd

THE PREPARATION

Heat oil in a pan

Add onions and saute, till they turn golden brown.

Add tomatoes and fry, till the tomatoes become soft

Add turmeric powder, chilly powder and salt and stir well.

Fry for 2 mins.

Add a cup of water and mix well.

Add the eggs and allow to boil.

Remove from flame when gravy is dried

Garnish with corriander leaves

EGG CUTLET

STUFFED EGG CUTLET

A nice snack







THE INGREDIENTS

Eggs - 5 nos
Large Onion - 1 no
Green chillies - 2 nos
Coriander leaves - A few stalks
Garam masala powder - A pinch
Bread crumbs
Salt - As reqd
Pepper - As reqd
Oil for frying

THE PREPARATION

Hard boil the eggs and cut into two long halves

Remove yolk and keep aside

Heat oil in a pan

Fry the chopped onion, green chillies and coriander leaves. (Do not over fry)

Add salt, pepper and garam masala and fry.

Add the egg yolks and mix well.

Remove from fire.

Divide the fried mix into 10 portions and fill in the boiled egg halves.

Coat the filled side of the egg with bread crumbs and shallow fry only that side.

FISH MAPPAS

FISH MAPPAS

I haven't thought about why this dish is called fish mappas. I love the taste though..



THE INGREDIENTS

Fish(King fish or like) - 1/2 kg
Sliced Onions(medium) - 2 nos
Slit Green chillies - 5 nos
Chopped Ginger - one medium size
Chopped Garlic pods - 4 nos
Vinegar - 2 tsp
Curry leaves - 2 sprigs
Thin coocnut milk - 1 1/2 cups
Thick coconut milk - 3/4 cup
Kashmiri chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Corriander powder - 1 tsp
Cumin powder(Jeerakam) - 1/2 tsp
Salt - As reqd
Oil - 3 tbsp

THE PREPARATION

Add water to the chilly / turmeric / coriander / cumin powder and make paste

Heat oil in a pan and saute the onions, chilli, garlic, ginger and curry leaves together.

Add masala paste to the pan and stir well

Pour 1 1/2 cups of thin coconut milk, salt and vinegar to the paste

Boil the mixture. Make sure the pan is covered

Add fish to the mixture

Once fish is cooked and gravy becomes thick , add the thick coconut milk to it

Simmer for 3 mins and remove from flame.

UNAKKA MEEN CURRY

DRIED FISH CURRY
UNAKKA MEEN CURRY
OR KARUVADU IN TAMIL






THE INGREDIENTS

Dried fish (small sized) - 1/2 Kg
Small Onions (Kunjulli) - 20 nos
Slit Green chillies - 10 nos
Grated coconut - 1/2 cup
Chilly powder - 1/2 tsp
Raw mango - one half
Coconut oil - 2 tsp
Curry leaves - 2 sprigs
Turmeric powder - A pinch
Salt - As reqd


THE PREPARATION

Grind the coconut with few small onions into a fine paste.

Cook the dried fish with green chillies, small onions, little salt, turmeric powder and chilly powder

Remove from flame when half done

Add the thinly sliced raw mango to fish

Cook fully until the fish is done.

Add coconut paste to the fish (this will ease the smell of dry fish)

Remove from flame

Finally add coconut oil and curry leaves and keep it closed for 5 mins.

PRAWNS ULATHU

PRAWNS ULATHIYATHU

A tasty dish to serve with rice or roti





THE INGREDIENTS

Medium/ large size Prawns(Chemmeen) - 1/2 kg
Finely chopped large Onion - 1 no
Green chillies - 3 nos (2 chillies split in long and one chopped)
Crushed Ginger - one small piece
Turmeric powder - 1/2 tsp
Salt - to taste
Curry leaves - 2 sprigs
Garam masala powder - 1/2 tsp
Oil - 2 tbsp
Mustard seeds - 1/2 tsp


THE PREPARATION

Keep the pan on flame

Add the cleaned prawns, all powders, 1/4 of chopped onion, crushed ginger, green chillies and salt

Add little water for the paste

Cook for 15 mins.

Heat oil in another pan

Splutter mustard seeds and saute curry leaves.

Add the remaining chopped onion and fry to light brown colour

Add the cooked prawns into it and fry

Once the oil separates remove from flame and serve.

Garnish with white onions and curry leaves

PRAWNS FRY

CHEMMEEN FRY KERALA STYLE







THE INGREDIENTS

Large sized shrimps(Chemmeen) - 1/2 Kg
Chilly powder - 2 tbsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Pepper powder - 1/2 tsp
Lime juice - 1 tbsp
Salt - 1/2 tsp
Oil - enough to shallow fry
Curry Leaves - A few

THE PREPARATION

Mix together all the powders along with the lime juice and a little water.

Marinate the shrimps with the above for 30 mins.

Heat oil in a pan or a kadai.

Add curry leaves and immediately, add the marinated shrimps.

Fry, till done or crispy.

Serve in banana leaf for a nice flavour