Dal

 

Ingredients:

Red lentils - 1cup
Water - 3cup
Tomatoes - 2
Ghee
Onion - 1/2
Jeera - 1tsp
Curry Leaves
Garlic - 3 clove
Turmeric - 2 pinch
Red chilly - 2

Proceed:

Cook Lentil in a pressure cooker with turmeric and salt.

Fry Jeera, Garlic, onion, curry leaves, red chilly, tomatoes in Ghee.
Then add this fry to the Cooked Lentil and garnish with little corriander leaves.

Fried Chicken

Ingredients:

Chicken - 1kg
Egg - 1
Chicken kabab powder - 2 tsp
Ginger garlic paste - 1 tsp each
Garam Masala powder - 1/2 tsp
Yogurt - 100 grms
Red Chilly powder- 1 tsp
Salt
Oil

Proceed :

Mix Egg, chicken kabab powder, ginger n garlic paste, garam masala powder, Yogurt, chilly powder n salt to taste.
Mix chicken to the paste.
Leave it to marinate for 30min
Fry it in oil.

Potato Fry

Ingredients:

Potato - 2

Oil - 2 tbsp

Cumin (Jeerage) crushed roughly - 2 tsp
Asafoetida (Hing) - pinch

Turmeric - Pinch

Curry leaves - 8
Pepper powder/Red chilli powder - 1 tsp
Peeled and crushed garlic cloves - 3

Chopped coriander leaves - 2 tsp
Salt

Proceed :

Heat oil, add asafoetida, turmeric powder, curry leaves, crushed garlic cloves and cumin and fry for a min.
Add the chopped potato and fry them till crisp and golden brown in colour.
Sprinkle red chilli powder/pepper powder, toss and cook on low flame for 1 to 2 min.
Sprinkle chopped coriander leaves, stir and remove.

Idiappam

Ingredients:

Rice Flour - 2 cups
Salt - as to taste
Hot Water - 2 cups
Fresh Grated coconut - 2 Cups

Proceed :

Take rice flour and little salt in a bowl.
Add hot water to rice flour and keep stiring with spoon untill it forms dough ball.
Use the 'idiyappam' presser/sieve with small holes. Fill the dough in the sieve.
In the idli maker stand, grease with coconut oil and press the dough for two complete clockwise rounds and collect it on each Idli mould.
Garnish with grated coconut.
Steam idiappam for 10 minutes.

**Idiappams can be served with thick coconut milk, flavored with cardamom powder and sugar.

Kozhukkatta

 

Ingredients:

Rice flour – 1 cup
Jaggery – 100 gms
Coconut – 3/4 cup
Ghee – 1/2 tsp (optional)
Crushed cardamom – 1-2
Water – 1 cup
Salt - to taste

Proceed :

For the Filling,

Melt the jaggery with water
Add the coconut
Add ghee n crushed cardamom n keep it aside.

For the Dough,

Boil water with salt.
Add the boiled water to the rice flour n mix
Knead the dough and make it into a soft ball.
Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Start folding it inwards in such a way that you get a cup shape.
 Place 1-2 tsp of the filling, cover it and roll it back into a ball.
Steam the kozhukattas in appachembu/steamer for 9-10 minutes on medium flame.

Coconut Pulissery

Ingredients:

Grated coconut - 1 cup
Curds - 2 cups
Onion - 1
Garlic - 4 cloves
Cumin (jeera) - 1/2 tsp
Coriander powder - 1/2 tsp
Fenugreek seeds (methi) - 1/4 tsp
Turmeric - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 7-8
Green Chilli - 2

Proceed :
Grind coconut with cumin seeds, coriander powder, fenugreek, garlic, onion and turmeric.
Beat curds until smooth and mix in the coconut paste.
Heat coconut oil and add mustard seeds. When they splutter, add green chili and curry leaves
Add the curry and heat, but do not bring to a boil.

Shahi Kaaju Aloo

Ingredients :

Potatoes - 4
Cashews - 4 tbp soaked in water
Ginger - 1tbp
Garlic - 1tbp
Onion - 2
Cumin (jeera) - 1/2 tsp
Bay Leaf (Tejpatta) - 1
Turmeric - 1 pinch
Garam Masala - 1/2 tsp
Coriander leaf - chopped
Yogurt (Mosaru) - 1/4 cup
Milk - 1/4 cup
Green chillies - 3 (optional)
Oil - 4 tsp

Proceed :

Fry the potatoes and keep aside
Grind cashews, ginger and garlic and keep aside
Heat oil
Add black cumin and bay leaf.
Add onions
Add turmeric and garam masala
Add cashew paste
Add yogurt
Add milk and little water to get gravy
Add the fried potatoes and chopped coriander to the gravy

Coconut Rice

Ingredients:

Basmati Rice - 5 cup

Oil and Ghee or butter - 2tbsp each

Whole cloves (Lavanga) - 4

Cardamom (yalakki) - 4

Cinnamon stick (chekke) - 2

Bay leaf (Tejpatta) - 4

Cashews - small handful

Green Chillies - 6

Onion - 1

Ginger and garlic paste - 1 tsp each

Turmeric - 1 pinch

Coriander and mint leaves - handful each

Coconut milk

Proceed :

Heat oil and ghee. Add spices

Add cashews and green chillies
Add Onion
Add ginger garlic paste, turmeric, coriander and mint leaves.


In the mean while prepare rice with coconut milk and later mix it.