Mushroom Curry -Kerala Style

Ingredients

1.Mushroom Chopped - 250 gm
2.Kunjulli/Small shallots - 1/4 cup this will increase the taste
3.Green chillies slitted - 3 to 4
4.Ginger crushed - 1 tsp
5.Garlic crushed - 1tsp
6.Bay leaves - 1
7.Curry leaves
8.Chilli powder - 1 1/2 tsp
9.Turmeric powder - 1/4 tsp
10.Coriander powder - 1/2 tsp
11.Garam masala powder -1/2 tsp
12.Salt
13.Oil -2 tsp
14.Thick coconut milk - 1/4 cup

Preparation

1.Heat the oil in a pan and add the bay leaf and curry leaves to it and then add ginger and garlic to it saute it till its raw smell goes.

2.Add the chopped kunjulli to it and saute it well,then to this add the turmeric powder,chilli powder,coriander powder,salt and saute it for 2 mts.

3.Add the sliced mushroom to this and saute it for 3 to 4 mts.When the mushroom become almost cooked add the coconut milk to it and bring it to boil.

4.Turn off the fire and add the garam masala powder to it.........

Serve it with rice or chappathi..............

Mung Dal Khichadi

Ingredients

1.Rice - 1/2 cup
2.Mung Dal - 1/2 cup
3.Water - 2 cups
4.Green chillies - 3 slitted
5.Tomato chopped - 1 or you can add vegetables
6.Onion chopped - 1 small
7.Oil - 2 tsp
8.Salt


Preparation

1.Heat the oil in a cooker and add the mung dal to it and fry it for 2 mts then to this add the chopped onion,green chillies and saute it well.

2.Add the chopped onions to it and saute it for 2 mts ,then add 2 cups of water to it and bring it to boil . Add salt to this and mix it well.When it begins to boil add the washed rice to it .

3.Just 3 or 4 whistle will be enough for this to be cooked.


Serve it as hot ...........

Tomato Rice

Ingredients

1.Ghee - 2 tsp
2.Red chilli - 2 broken
3.Mustard seeds - 1/4tsp
4.Cumin seeds - 1/4 tsp
5.Chana dal - 1 tsp
6.Urad dal/ Splitted Black gram - 1 tsp
7.Ginger chopped - 1/2 tsp
8.Green chillies chopped - 1 tsp
9.Curry leaves
10.Onion chopped - 1 small or 2 tsp
11.Tomato chopped - 2 big
12.Red chilli powder - 1/4 tsp
13.Cooked rice - 1 cup
14.Salt
15.Coriander leaves


Preparation

1.You can use any kind of white rice for to prepare the rice. Or use the basmathi rice.Cook the rice in 2 cups of water.Drain it out and keep it aside.

2.Heat the ghee in a pan and splutter the mustard seeds ,then add red chillies to it,add cumin seeds ,chana dal ,and urad dal to it.When it becomes slightly brown in color add the chopped green chillies ,curry leaves,chopped ginger to it.

3.Then add 2 tsp of chopped onion to it .saute it for 2 mts and add the chopped tomatoes to it .Cook it till it becomes half cooked.Add red chilli powder and salt to it and mix it well.

4.Then add the cooked rice to it and mix it very well.Garnish it with coriander leaves.
You can make variations according to your taste.

Kentucky Fried Chicken Or KFC Chicken recipe

We all love to eat the KFC chicken,isn't it so yummy?The Kentucky Fried Chicken was found by Colonel Sanders,and even after his death he is the brand ambassador of KFC.I do not know whether this recipe will bring perfect Kentucky fried chicken or not.But i got this recipe from www.chickenrecipesecret.com.

Ingredients

1.White flour - 2 cups
2.Garlic Salt - 2 table spoon
3.Paprika - 4 table spoon
4.Salt
5.Thyme - 1/2 table spoon
6.Basil - 1/2 table spoon
7.Oregano - 1/3 table spoon
8.Celery Salt - 1 table spoon
9.Black pepper - 1 table spoon
10.Dry Mustard - 1 table spoon
11.Ground ginger - 1 table spoon
12.MSG - 2 table spoon
13.Egg -2
14.Bread Crumbs -1 cup
15.Chicken - 50 0 gm

• Garlic salt is flavored salt,and it is a mixture of dried ground garlic and table salt with an anti caking agent.
• Oregano is a culinary herb used as dried to add flavor to the dish.
• Paprika is a spice made up from grinding of dried fruits of Capsicum .Or in other words paprika refers to bell pepper.
• Thyme is a medicinal plant used for culinary purpose.
• Basil is a herb which is used as fresh or dried in recipes.
• Celery salt is prepared by mixing grounded seeds of celery with table salt.
• Dry mustard seeds have no aroma but it is really very hot and releases great aroma.

• Mono sodium glutamate is known as MSG.Al so known as Aginomotto which add nice flavor to the dish.

• Preparation

1.Mix all the ingredients in a bowl other than that of the egg and bread crumbs.

2.Beat the egg in another bowl really well.

3.Take boneless chicken pieces and dip it in the beaten egg and then roll it in the bread crumbs.

4.Roll the chicken pieces again in the spicy mixture.

5.Preheat the oven at 350 degree ,for 5 mts and then keep the marinated chicken in a pan and the cover it with a foil

6.Bake it for 30 mts ,and then bask it with oil and then serve it.

Sago Pudding (chowary pudding) by Lekshmi nair

Ingredients

1.Sago /Chowary - 100 gm
2.Sugar - 3 table spoon
3.Tender coconut - 2 no or 1 1/2 cup
4.Water - 1 1/2 cup
5. Thick Coconut Milk - 1/4 cup

Preparation

1.Soak the sago in water foe half an hour.Then boil 1 1/2 cup of water and add this soaked sago to it,and cook the sago.

2.When the sago become cooked add the sugar to it.And mix it well.Turn off the fire and when it becomes cool add the tender coconut slices to it.

3.With a spoon mix it well,and keep it in the lower part of fridge.

4.Add 2 table spoon of coconut milk to each bowl of sago pudding when you serving it.

Idiyappam Biriyani With Chicken

Ingredients

1.Idiyappam -4 to 6 no
2.Cinnamon - 1 or 2
3.Cardamom - 2
4.Cloves - 3
5.Fennel seeds/Perum jeerakam - 1/2 tsp
6.Fried onion -1/4 cup
7.Ginger and Garlic paste -1 tsp
8.Onion chopped - 1 big
9.Tomato chopped - 1 small
10.Ghee - 3 tsp
11.Chicken breast - 200 gm
12.Kashmiri Red chilli powder - 1 tsp
13.coriander powder - 1/2 tsp
14.Garam masala powder - 1/2 tsp
15.Fennel seeds powder/Perum jeerakam powder
16.Coriander leaves
17.Pudina leaves
18.Cashew nuts and raisins fried - 25 gm each
19.Salt

Preparation

1.Heat 2 tsp of ghee in a pan and add cinnamon,cloves,cardamom to it and saute it well. Then add the onions in it and saute it for 2 mts then add the chopped tomatoes to it and mix it well.

2.Then to this add the red chilli powder,turmeric powder,coriander powder and salt to it.Then add 1/2 cup of water to it when the gravy starts to boil add the chicken pieces to it.When the chicken become cooked add the chopped coriander leaves to it.

3.When the gravy becomes thick add the shreded idiyappam to this .Mix it well and garnish it with fried onions,cashew nuts,and raisins.

Baby Potato Rice

Ingredients

1.Basmathi rice - 2 cup
2.Oil - 2 table spoon
3.Baby potatoes - 200 gm
4.Onion - 3 no
5.Cinnamon stick - 1
6.Cloves -2
7.Cardamom - 2
8.Water - 4 cup
9.Ghee - 3 table spoon
10.Turmeric powder - 1/4 tsp
11.Red chilli powder - 1 1/2 tsp
12.Garam masala powder - 1 1/2 tsp
13.Tomato - 1
14.Coriander leaves - 2 table spoon
15.Pudhina leaves - 1 table spoon
16.Curd - 1/2 cup
17.Salt

Preparation

1.Boil the potatoes and peel its skin .Then pick the potatoes with a fork.Then heat the oil and deep fry the potatoes in it.

2.In a frying pan heat the ghee and to this add the cinnamon,cardamom,and cloves to it.Add the chopped onions to it and saute it well.Then to this add chopped tomatoes and saute it again.

3.To this add the turmeric powder,chilli powder,garam masala powder and mix it well.Add salt to it.

4.Add curd to it and then add the fried potatoes to it .Add fried rice to it so that it will not be sticky together.

5.Pour 4 cup of boiled water to it ,and cook it .When it begins to boil make it in simmer and cook it for another 10 to 15 mts.

6.When the rice become cooked add chopped coriander and pudhina leaves to it.

Paneer Cutlet

Ingredients

1.Grated paneer - 200 gm
2.Onion chopped - 1 big
3.Green chillies - 4 or 5
4.Garlic chopped - 1 tsp
5.Ginger chopped - 1 tsp
6.Boiled Potato - 1 or 2 no
7. Garam masala powder - 1 tsp
8.Turmeric powder - 1/4 tsp
9.Oil - 1 tsp and as needed to fry the cutlet
10.Bread crumbs - 1 cup
11.Beaten egg - 1
12.Salt


Preparation

1.Heat the oil in a pan and add the chopped onions to it and saute it well.To this add the chopped green chilliess,ginger,garlic and saute it for another 5 mts.

2.To this add the grated paneer and saute it well, then add the coriander leaves and garam masala powder to it.

3.Then add the mashed potatoes ,salt and turmeric powder.Mix it well.And saute it for another 5 mts.

4.Then make small balls out of it and then dip each these cutlets in beaten egg and then roll it in the bread crumbs.

5.Heat the oil in a pan and deep fry each of these cutlet balls in it.Till it becomes golden brown in color.

Serve it with tomato sauce ..............

Aloo Gobi -North Indian Dish

Ingredients

1.Cauliflower - 1 big

2.Potato - 3 no

3.Onion - 4 no

4.Ginger Garlic paste - 2 table spoon

5.Tomato - 3 no

6.Turmeric powder - 1/2 tsp

7.Kashmiri Chilli powder - 2 tsp

8.Coriander powder - 1 tsp

9.Cumin powder/Jeerakam powder - 1 tsp

10.Garam masala powder - 1 tsp

11.Kasoori Methi Powder - 1 table spoon

12.Mustard Oil - 1 cup

13.Salt

14.Coriander leaves

Preparation

1.Make fine paste of onion and tomatoes.

2.To clean the cauliflower separate the florets and put it in hot water for 5 mts.Also put the pieces of potatoes in hot water for 10 mts.

3.Heat the oil in a pan and fry the potatoes and cauliflower in it.

4.Heat another pan and add 4 tsp of oil in to it.To this add ginger garlic paste ,onion and tomato paste.Saute it well till it becomes golden brown in color.

5.When the oil starts to oozes out from it add turmeric powder,chilli powder,garam masala powder,cumin powder and kasoori Methi powder and salt to it.

6.When the raw smell goes out add the fried potatoes and cauliflower to it .Mix it well and cook it for another 6 mts.Add the chopped coriander leaves to it.

Serve it hot with chappathi or roti.............

Butter Capsicum Rice

This rice can be in the main coarse of dinner.And you can make variations according to your taste.

Ingredients

1.Rice - 2 cup

2.Capsicum - 1 cup

3.Butter - 50 gm

4.Cinnamon - 1

5.Cloves - 4

6.Cardamom - 2

7.Pepper powder - 2 tsp

8.Salt

9.Hot water - 3 cup

Preparation

1.In a heavy bottom pan melt the butter and add the cinnamon,cardamom,cloves to it.Then add the washed basmathi rice to it.Fry the rice for 7 to 10 mts till it becomes lightly crispy.

2.Add 3 Cups of boiling water to it.And when it starts to boil keep the flame in simmer and cook it.Cover it with a lid and cook it.When the rice is almost cooked add the salt,capsicum and pepper powder to it.

3.Cook it covered for another 5 mts and then open the lid and mix it well.

Serve it with raitha and pickle........

Masala Varutharacha Meen Curry (meenum muringakolum )

This a typical Trivandram Style recipe.In which drumsticks are used in Fish curry.Thanks for Lakshmi nair to give such a beautiful recipe.

Ingredients

1.Fish - 1/2 kg

2.Thondan Mulaku /- 2 no

3.Drum stick/Muringakol - 1 no cut in to pieces

4. Raw Mango pieces -5 to 6 pieces

For the grounded paste

5.Coconut grated - 1 1/2 cup

6.Kunjulli/Small Shallots - 5

7.Coriander powder - 1 table spoon

8.Red chilli powder - 1 table spoon

9.Turmeric powder - 1/4 tsp

10. Fried Fenugreek powder/ Fried Uluva powder - 1/4 tsp

11.Salt

12.Raw Coconut oil - 1 table spoon

13.Curry leaves

14.Water - 2 cup

Preparation

1.Heat a frying pan and saute the red chilli powder,turmeric powder, and coriander powder.Till it is fried well.

2.Then grind the coconut ,kujulli,along with thefried red chilli powder,turmeric powder,and coriander powder .Also add the fried uluva powder to it.

3.In a meen chatti or pan take the fish pieces,drumstick,grounded masala paste,salt,mango pieces,curry leaves,thondan mulaku and 2 cups of water.Mix it well with a spoon and cook it in high flame till it begins to boil and then reduce the flame and keep it in medium flame till everything is cooked well.

4.Turn off the fire and add 1 table spoon of coconut oil to the curry.

Serve it with rice..........

Gutti Beerakaya -Stuffed ridge gourd (peechinga curry)-Andra recipe

Ridge gourd were used as a bathing sponge in some countries as they contain a lot of xylem or fibers network.And it is known as "loofah" sponges derived from ridge gourd.

The malayalam word for ridge gourd is" peechinga."That we are using in our dishes.This recipe follows the stuffed ridge gourd.

Ingredients

1.Ridge gourd - 250 gm

2.Onion chopped - 1no

3.Ginger and garlic paste - 1 tsp

4.Turmeric powder - 1/4 tsp

5.Coriander seeds - 1/2 tsp

6.Cumin seeds/Jeerakam - 1/2 tsp

7.Sesame seeds/Ellu - 2 tsp

8. Dry red chillies - 5 no

9.Urad dal /Uzhunnu Parippu/Black gram - 1 tsp

10.Tamarind - Lemon sized

11.Salt

12.Curry leaves

13.Coriander leaves

Preparation

1.Peel the skin of ridge gourd well.And cut it into 1 1/2 " pieces.Make a slit on its top to make the filling.

2.Then to make the stuffing heat the oil in a pan and add the urad dal,red chillies, cumin seeds ,coriander seeds,sesame seeds to it.Saute it till all of them fried well.Then turn off the fire and keep it aside.

3.When it becomes cool grind them in a mixer along with onions,ginger and garlic paste,turmeric powder ,tamarind and salt.

4.Stuff each ridge gourd piece with this filling.Heat 1 tsp oil in a pan and place each of these stuffed ridge gourd in the pan along with the gravy .Keep the flame in simmer and cover the pan with a lid and cook it for 10 mts.In between of every 5 mt stir it.

5.Continue this till all the beerakkaya cooked well.Add curry leaves and coriander leaves to this.

This beerakaya gutti or ridge gourd will be a great combination with rice.

Bendakaya Koora - Andra Recipe (Ladies finger fry )

It is almost similar to our vendakaya fry or okra fry.I find only difference in they are using uzhunnu parippu or urad dal for seasoning.And in this recipe no coconut is used.

Ingredients

1.Bendakaya/vendakaya/okra/Ladies finger - 500 gm
2.Green chillies - 5
3.Black gram /Uzhunnu parippu/Urad dal - 1 tsp
4.Mustard seeds - 1 tsp
5.Salt
6.Turmeric powder - 1/4 tsp
7.Cumin seeds/Jeerakam - 1/2 tsp
8.Curry leaves
9.Oil - 2 table spoon

Preparation

1.Wash and clean the ladies finger well and dry it out .Cut the vendakaya in to small sizes .All pieces should be even.

2.Heat the oil in a pan and add the urad dal to it saute it for 1 mt then add the mustard seeds and cumin seeds to it .When the popping sounds come out add the slitted green chillies ,and cueer leaves to it.

3.Then to this add the bendakaya pieces saute it well.Add 1/4 tsp turmeric powder to it also add the salt .Cook it covered with a lid and make the flame to be in simmer.And stir it in between every one minute.This will reduce the stickiness of vendakkaya.

4.Continue this process until the vendakaya is cooked well.

Varutha Kozhi Masala (Fried chicken Masala)

Ingredients For Marination

1.Chicken - 1 kg

2.Ginger and garlic paste - 2 tsp

3.Curd - 4 table spoon

4.Red chilli powder - 2 tsp

5.Turmeric powder - 1/2 tsp

6.Lemon juice - 1 tsp

7.Salt

8.Garam masala - 1/2 tsp

Ingredients For the Masala

1.Onion - 4 no

2.Green chilles - 3 to 4

3.Ginger and garlic paste - 2 tsp

4.Tomato sliced - 2 small

5.Red chilli powder - 1 tsp

6.Turmeric powder - 1/4 tsp

7.Coriander powder - 1/2 tsp

8.Pepper powder - 1/4 tsp

9.Fennel seeds /Perum jeerakam powder - 1/4 tsp

9.Coriander leaves

10.Curry leaves

11.Coconut oil as needed to fry the cicken

12.Salt

Preparation

1.Marinate the chicken pieces with red chilli powder,turmeric powder ,ginger garlic paste,curd ,lemon juice,salt and garam masala powder for 1 hour.Curd and lemon juice will make the chicken pieces soft.Make sure that use thick curd for it .

2.Then heat the oil in a pan and shallow fry the chicken pieces till it is half done and keep it aside.Add curry leaves to the oil so that it will Because rest will be done when we will add this to the masala.

3.In the same oil add the chopped onions and saute it well.Add the salt at this stage it will make onions soft.Add green chillies ,ginger garlic paste and curry leaves to it.Saute it for 3 mts till the raw smell goes.Add the chopped tomatoes to it and mix it well.

4.If theses are cooked well add the powders to it and mix it well.Cook till the raw smell goes out from it.When the masala will turn light brown in color add the half fried chicken pieces to it.Coat the chicken pieces well with the masala.

5.Cover it with a lid and cook it covered for another 10 mts.By this time the chicken will be fully cooked and well coated with the masala.Make sure that the flame should be in simmer.

Serve it with rice or chappathi ...you will love this recipe...

Ariyunda - Snack recipe from kerala

Ingredients

1.Boiled rice /Kuthary - 1 cup

2.Jaggery - 1/2 cup

3.Grated coconut - 1/2 cup

4.Cardamom powder - 1/2 tsp

Preparation

1.Wash the rice really well and drain it out.In a heavy bottom pan dry roast the rice till it pops out and give a nice golden brown color.And when you bite it you can feel the crunchiness of roasted rice.Allow it to cool and make powder out of it.Do not make fine powder or coarse powder.It should be in between that.Spread it in a pieces of paper.

2.Grate the jaggery ,and then grind it with grated coconut so that it become thick.Add cardamom powder to it.Mix it well with the roasted rice powder.

3.You can do it with your hand or you can grind it in the mixer.Then take the mixture in to a bowl and make balls out of it.

You can store it in an air tight container for a week.

Aval Nanachathu - Snack recipe of Kerala (Rice flakes in grated coconut)

It is the most popular tea time snack of Kerala.Preparation is very simple and easy.

Ingredients

1.Aval - 1 1/2 cup

2.Grated coconut - 1/2 cup

3.Jaggery - 200 gm

4.Cardamom powder - 1 tsp

Method 1

1.Melt the jaggery with little water and when the syrup begin to thick add the grated coconut to it and mix it well.

2.Turn off the fire and add the aval to it and mix it well.At last add the cardamom powder to it.

This will produce nice flavor to it .

Method 2

1.Grate the jaggery well.In a bowl mix the aval with grated jaggery,coconut and cardamom powder.Mix it well with your hands.No need to add water to it .The water content from the jaggery will be enough for it.

Serve it with tea or coffee................

Mutta Kuzhalappam (Love letter) -Madakku San

It is known in different names in different regions.Like in my home town it is called as' mutta kuzhalappam or loveletter' in Ernakulam.And in my new house they are calling it as 'pola',that is in Thrissur.And in some other places it is called as madakku san.It is a sweet filled pan cakes made in the shape of Kuzhal (pipe).

Ingredients for the pancake

1.Maida/All purpose flour -1 1/2 cup

2.Egg - 1

3.Salt for taste

4.Milk - 2 cup

Ingredients for the filling

1.Grated coconut - 1 cup

2.Sugar - 4 table spoon

3.Raisins - 25 gm

4.Cashew Nuts - 25 gm

5.Cardamom powder - 1/2 tsp

6.Ghee - as needed or 1 to 2 tsp

Preparation

1.For to prepare the the filling melt the ghee in a pan and fry the cashew nuts and raisins in it.Then to this add the grated coconut and mix it well.Then to this add the sugar and fry it .No need to fry it too long.Add the cardamom powder to it and mix it well.Turn off the fire and keep it aside.

2.Then to make the pan cake first you have to prepare the batter.Lightly beat the egg with a spoon and to this add the flour and salt as needed.Make it in to loose batter by adding milk to it.You can also use water instead of it.

3.Heat a non stick frying pan or dosa pan in medium flame.Pour the batter in the center and make it in to small rounds by using a spoon.Just like that for the dosa.

4.Cook both sides until it gets golden brown in color .Keep it aside and just place 1 spoon full of filling in the center. And roll the crepe in to the shape of kuzhal or pipe.

Now the love letter is ready to be served...........

Mung bean sprouts and spinach thoran or Sprouted Green gram with spinach thoran /Cherupayar mulappichathum cheerayum thoram

Mung bean sprouts are considered as rich in protein.Green gram is another word for mung bean.In order to get the sprouts of mung bean just keep the mung bean with water for 4 to 5 hours of day time and keep the rest of day in dark.Presently sprouted beans are available in all super markets.

And this recipe goes with the mixture of spinach and sprouted mung beans in grated coconut.

Ingredients

1.Mung bean sprouts/Cherupayar - 1 cup
2.Spinach chopped /Cheera - 1 cup
3.Grated coconut - 1/2 cup
4.Green chillies - 5 to7
5.Small shallots/Kunjulli - 8 no
6.Mustard seeds - 1/2 tsp
7.Dry red chillies - 2
8.Curry leaves
9.Salt
10.Coconut oil - 2 tsp


Preparation

1.Chop the cheera really well.Crush the grated coconut with green chillies and small shallots in mixer.Just one or two beat that will be enough to crush them.

2.In a pan heat the oil and splutter the mustard seeds ,add red chillies and curry leaves to it.

3.Then to this add the sprouted mung beans and salt .cook it covered in low flame till it is cooked well.

4.If it is done add the spinach to it and cook it for 1 mts.Then add the crushed coconut to it and mix it well.

5.With a spoon mix it well and cover it with a lid for 3 mts .Then open the lid and cook it uncovered till everything mixed up well.

Now it ready to be served with kanji and pappad

Mushroom Thoran (koonu thoran )-Kerala recipe Nadan style

In our small villages mushrooms are seasonal but in cities mushrooms are available in all seasons.So you can have it any time you want it.It will cost 30 Rs per 200 gm.

Ingredients

1.Mushrooms - 1 cup
2.Grated coconut - 1/2 cup
3.Green chillies - 4
4.Small shallots /Kunjullies - 6 no
5.Salt
6.Turmeric powder - 1/4 tsp
7.Coconut oil - 1 tsp


Preparation

1.Clean and cut the mushrooms in to small pieces.There are toxic mushrooms are also available so in order to check that keep the mushrooms in turmeric water for 3 mts.Then squeeze out excess water in it.

2.In a pan or manchatti mix the mushrooms with salt and pinch of turmeric powder .And cook it covered for 2 mts .Do not add any water to it because water will ooze out from the mushrooms itself.

3.Crush the coconut with green chillies and kunjullies.If you are using kanthari mulaku it will produce an excellent taste to the dish.

4.Add the crushed coconut to the mushrooms and mix it well.Cook it covered for 2 mts and then uncover it and cook it .Till all water evaporates and make the dish dry .Turn off the fire and add raw coconut oil to it .This will produce an excellent taste.

Semiya Payasam

Ingredients

1.Semiya /Vermicelli Roasted - 1 cup
2.Milk - 1 1/2 litre or 6 cup
3.Sugar - 1/2 cup
4.Raisins - 25 gm
5.Cashew Nuts - 25 gm
6.Ghee - 2 tsp
7.Cardamom powder - 1/2 tsp


Preparation

1.If you are using roasted vermicelli you can directly add it to the milk.But if you are not using the roasted one heat the ghee in a pan and fry the vermicelli in it till it becomes golden in color.Then keep it aside.

2.Heat the milk and bring it to boil. Add the roasted vermicelli to the milk.You can reduce the quantity of milk by mixing little water to it.

3.Keep it in simmer till the vermicelli become cooked.Add the sugar only after the vermicelli become cooked.

4.Turn off the fire and fry the raisins and cashew nuts in ghee.Add this to the cooked semiya.IN the final touch add the cardamom powder to it and mix it well.

Serve it either hot or cold ..........

Onion chutney or Kunjulli Chammanthi

Ingredients

1.Kunjilli chopped /Shallots- 15 no 20 or onion chopped - 1
2.Red chillies -3
3.Red chilli powder -1/2 tsp
4.Tamarind a small piece
5.Salt
6.Coconut oil - 1 tsp

Preparation

1.Hat the oil in a pan and saute the shallots really well.When it is almost done add the red chillies to it.Turn off the fire and add the red chilli powder to it.

2.When it becomes cool grind it really well with tamarind and salt.

Serve it with dosa or idly ...............

Ottada Snack Recipe Kerala

Ottada is a traditional kerala snack recipe,But in different region it is prepared in different method.Like for the sweetness you can use either sugar or jaggery.

Ingredients

1.Roasted rice flour - 1 cup
2.Grated coconut - 1/2 cup
3.Jaggery - 300 gm
4.Salt a pinch
5.Water
6.Plantain leaf/Vazhayila


Preparation

1.Mix the rice flour with water to make a thick batter from it.Add salt to taste .

2.Clean the vazhayila and make square pieces from it.

3.Then in a pan melt the jaggery and to this add the grated coconut.Mix it well.

4.Spread the rice batter on each piece of vazhayila and on top of it spread one spoonfull coconut jaggery mixture.

You can also make a filling by mixing the grated coconut with sugar.

5.Then fold the vazhayila in the center and roast fry it in a heavy pan .Till both side become cooked well.You can use a heavy bottom pan for this purpose.Or a dosa pan for this purpose.

Cook it in medium flame so that both side become cooked well.Serve it as hot..

Thenga Chuttaracha Chammanthi

Chttarakkuka is a malayalam word which means fry the things in burning coal.But in todays life we all are using cooking gas.So to get the burnig coal is difficut .So instead of it we can fry the things in a heavy bottom pan .But using the coal will give different taste to the chammanthi.

Or you can burn the coconut with shell in gas by holding it.You can hear the popping sound of coconut shell.By this process you can easily remove the shell .Then slice the coconut in to pieces and fry it again.

Ingredients

1.Sliced coconut - 1 cup
2.Dry red chillies - 8 to 10
3.Small shallots -10 to 12
4.Tamarind -gooseberry size
5.Salt
6.Curry leaves one hand full
7.Coconut oil - 2 tsp


Preparation

1.Dry roast the coconut slices in a heavy bottom pan with out adding oil to it.Till it becomes golden brown in color.Then remove the coconut slices from the pan and add the red chillies,shallots,and curry leaves to it.

2.Fry these also till the red chillies become crispy.Cool it and grind it in mixer without adding water.Add the tamarind and salt to it.If needed add little water to it.At last you can add little coconut oil to it.

It is the best combination with kanji........during the rainy days.

Cauliflower masala (Gobi Masala)

Ingredients

1.Cauliflower - 1 medium size

2.Onion chopped - 2 no

3.Tomato chopped - 2 small

4.Green chillies chopped - 2

5.Ginger and garlic paste - 1 tsp

6.Curry leaves

7.Salt

8.Red chilli powder - 1 tsp

9.Turmeric powder - 1/4 tsp

10.Coriander powder - 3/4 tsp

11.Garam masala powder - 1/2 tsp

12.Coconut paste - 1/4 cup (optional )

13.Oil - 2 tsp

Preparation

1.Cauliflower florets should be cleaned well better put it in hot water with salt and turmeric powder for 3 mts.

2.Heat the oil in a pan and saute the onions for 2 mts add salt at this time ,then add the ginger garlic paste to it .Saute it well.Then to this add curry leaves and tomatoes saute it for 3 mts.

3.To this add all the powders except the garam masala and mix it well .Then add the cauliflower florets to it and mix it well with the masala.

4.If you want gravy you can add the coconut paste at this time .Add little water to it and mix it well.Cook it covered for 3 mts and then uncover it and cook it for another 3 mts.

5.Turn off the fire and add the garam masala powder to it .Now the delicious cauliflower masala is ready to be served.

Serve it with rice or chappathi ..........

Muringapoovu thoran (Drumstick flowers thoran)

We usually use drumstick in our curries and sometimes we use its leaves which is high in vitamin content.But its flowers are extremely tastier .In my home we use to pick up the flowers that are fallen down during the night time.

Ingredients

1.Muringapoovu - 1 cup

2.Grated coconut - 1/2 cup

3.Small shallots/Kunjulli - 5 to 8

4.Green chillies - 5 to 7

5.Salt

6.Coconut oil - 1 tsp

7.Mustard seeds - 1/2 tsp

8.Curry leaves

9.Red chillies - 2

Preparation

1.Clean the flowers by putting it in water and drain it out.

2.Crush the coconut,green chilles, and kunjullies in a mixer.

3.Heat the oil in a pan and splutter the mustard seeds then add curry leaves and red chillies to it.To this add the flowers ,salt and the crushed coconut mixture.

4.With a spoon press all content together and cover it with a lid .Keep it in low flame for 4 mts .Then mix it all well and again for 2 mts cook it uncovered.

Now the tasty muringapoovu thoran is ready to be served.

Tamarind chutney (Sour and sweet chutney)Imly chutney

Ingredients

1.Tamarind pulp - 1/2 cup
2.Sugar as to taste
You can also use Jaggery instead of it
3.Black salt /Kala namak - 1 tsp
4.Red chilli powder - 1 tsp
5.Black pepper powder - 1/2 tsp
6.Roasted cumin powder - 1 tsp
7.Salt

Preparation

1.Soak the tamarind in hot water and make pulp out of it.Strain it through a filter.

2.To this add the sugar nearly 1/2 cup will be needed to this also add roasted cumin powder,red chilli powder,black salt,pepper powder,salt and mix it well.

You can store it in fridge ..........It is the best combination with all north indian chat.

Vanpayar Thoran (Red gram Thoran)

Ingredients

1.VanPayar(Red gram)- 1 cup
2.Grated coconut - 1/2 cup
3.Garlic cloves - 4
4.Small shallots/Kunjulli - 5 chopped
5.Red chillies - 2 no
6.Salt
7.Mustard seeds - 1/2 tsp
8.Red chilli powder - 1 tsp
9.Turmeric powder - 1/4 tsp
10.Coconut oil - 2 tsp
11.Curry leaves

Preparation

1.If you are making thoran better you just crush the coconut before adding.Because it will reduce the big coconut pieces.

2.Cook the vanpayar by adding salt and nearly 2 cups of water to it.Cook it in pressure cooker for nearly 20 mts.If you soak the vanpayar in water for at least 3 to 4 hours,it will cook easier.If there is any water left either evaporate it or drain it out.

3. Heat the oil in a pan and splutter the mustard seeds ,then add the red chillies and curry leaves to it.Then add the chopped kunjullies and chopped garlic to it .Saute it well.Then keep it in simmer and add red chilli powder and turmeric powder to it.

4.Add the cooked vanpayar to it and mix it well.Add crushed coconut to it and saute it well.Check the salt .It is the best combination with kanji ....and puttu.

Ulli Thoran (Onion Thoran)-Savala Thoran -Kerala recipe

Ingredients

1.Either onion/Kunjulli sliced - 1 cup
2.Grated coconut - 1/2 cup
3.Turmeric powder - 1/4 tsp
4.Red chilli powder - 1 tsp
5.Green chillies - 2 chopped
6.Mustard seeds - 1/4 tsp
7.Curry leaves
8.Coconut oil - 2 tsp
9.Salt


Preparation

1.Heat the oil in a pan and splutter the mustard seeds add curry leaves to it.Add green chilli to it and saute it well.

2.Then keep it in simmer and to this add the turmeric powder ,red chilli powder and mix it well.Then to this add the sliced onions to it.Also add required amount of salt to it.

3.Cover it with a lid and cook it for 3 mts.Then stir it and add the grated coconut to it .Better you crush the coconut before adding it.

4.Then cook it uncovered till it all mixed well.

Butter cookies

Ingredients

1.All purpose flour - 1 cup
2.Sugar -1/2 cup
3.Butter - 1/2 cup
4.Egg - 1
5.Vanilla essence - 1 tsp

Preparation

1.Beat the butter with sugar really well.You can use a beater for this purpose.Then add one egg to it and beat it also.

2.To this add the vanilla essence and mix it well.Then add the all purpose flour to it and make it in to smooth dough.

3.Like the shape you wanted make the cookies .You can either roll it in to smooth balls.Or spread it in to sheets and using a cookies cutter cut it in to desired shape.

4.Preheat the oven at 180 degree and then bake the cookies for 8 to 10 mts .Now the cookies will be done.

Dahi Vada

Dahi vada's are fried items which first soaked in water and then served with curd ,garnished with sweet and sour chutney.If you want it spicy you can make changes according to your taste.
It can be a good snack for tea time.Usually in all the chat bundars dahi vada is available.But for to get good taste you have to use tamarind chutney .

Ingredients ( it will make some 20 to 25 vada)

1.Urad dal/Uzhunnu parippu/ SplitBlack lentils - 1 cup
2.Salt
3.Roasted cumin seed powder - 1 tsp
4.Tamarind chutney as needed
5.Oil to fry the vada
6.Curd /Dahi /Yogurt - 2 cup
7.Chopped coriander leaves - 1/4 cup
8.Red chilli powder - 1 tsp


How to make vada

1.Soak the urad dal for about 6 hours and then drain it out and make smooth paste out of it.Do not add to much water in it.Add salt to it and by using a spoon whisk it slowly so that the batter should be puffy.

2.Heat the oil in a wok and using your hand put small balls in to the oil.Fry them till it becomes golden in color.Drain it out from the oil and keep it aside.

3.You can store the vadas for weeks in fridge.When ever you want to serve it put it in hot water for 3 mts.

4.Now beat the curd really well add salt to it.

5.Put each balls in water for 4 mts and then squeeze them with your hand.

6.Put these balls in the curd and then to the serving ball.Cover the vadas with curd .On top srinkle some cumin powder,red chilli powder,tamarind chutney,and then coriander leaves.

Enjoy it .......

2.

Pappadan Curry (Pappadam Ozhichu curry)

Ingredients

1.Fried pappadam - 12 no

2.Grated coconut - 1/2 cup

3.Small shallots/Kunjulli - 3 no

4.Turmeric powder - 1/2 tsp

5.Red chilli powder - 1 table spoon

6.Jeerakam/Cumin seeds - 1/2 tsp

7.Salt

For seasoning

1.Mustard seeds- 1/2 tsp

2.Shallots/Kunjulli - 5 sliced

3.Red chillies - 2

4.Curry leaves

5.Oil - 2 tsp

Preparation

1.Fry the pappadam and keep it aside.

2.Make fine paste of coconut,red chilli powder,shallots,turmeric powder,and jeerakam.

3.In a pan heat the oil and splutter the mustard seeds ,add the chopped kunjulli and saute it well.Then to this add red chillies and curry leaves.Then pour the grounded paste to it and bring it to boil.

4.Crush the pappadam with your hands and add this to the curry then turn off the fire and keep it aside.

I got this recipe from one t.v show ,it is a best combination for chappathi.

Erachi puttu (Steamed rice flour cake with minced meat)

Ingredients for meat mixture

1.Minced meat - 2 cup
2.Onion minced - 2 no
3.Ginger paste - 1 tsp
4.Garlic paste - 1 tsp
5.Green chillies minced - 4 no
6.Red chilli powder -1 tsp
7.Turmeric powder - 1/4 tsp
8.Coriander powder - 1/2 tsp
9.Garam masala powder - 1/2 tsp
10.Fennel seeds/Perum jeerakam crushed - 1/4 tsp
11.Curry leaves
12.Salt


Ingredients for puttu

1. Roasted Rice flour - 2 cup
2.Salt
3.Grated coconut - 1 cup
4.Water


Preparation of the flour for puttu

1.Mix the rice flour with salt and 1/4 cup grated coconut.Sprinkle the water and mix the flour with your hands.When you mix it if any lumps were formed break it.Mix it well to make the powder wet and smooth.Then keep it aside.

Preparation of meat

1.Heat the oil in a pan and add the fennel seeds ,curry leaves ,ginger,garlic paste ,green chillies to it.Saute it well then add the minced onions and salt to it.Saute it till the onions become light brown in color.

2.Then to this add red chilli powder,coriander powder,turmeric powder,garam masala powder.Mix it well when its raw smell goes add the minced meat to it .And mix the meat well with the masala.And then cook it in low flame .

You can also add cooked meat to it .

Preparation of making erachi puttu

1.For making the puttu fist put some grated coconut in the puttu maker then take one spoonfull of meat masala and then put one hand full of rice flour mixture.Above this palce coconut then again meat masala then rice flour.

2.Steam this in puttumaker till steam comes out from it.

Pavakka Achar /Bitter gourd Pickle

Ingredients

1.Bitter gourd /Pavakka - 2 cut in to pieces
2.Red chilli powder - 1 1/2 to 2 tsp
3.Turmeric powder - 1/4 tsp
4.Garlic - 10 cloves
5.Ginger chopped medium size
6.Asafotida powder - 3/4 tsp
7.Fenugreek seeds - 1/2 tsp
8.Mustard seeds - 1/2 tsp
9.Vinegar - 2 table spoon
10.Gingely oil /Nallenna - 1/4 cup
11.Curry leaves
12.Salt


Preparation

1.Marinate the pavakka with turmeric powder and salt .Keep it aside for 2 hours.Then squeeze it well so that all the water comes out from it .This will reduce the bitterness of pavakka.

2.Heat the oil in a pan and add ginger and garlic to it.Saute it well .the remove it from the oil.

3.Then to the same oil add the bitter gourd and cook it.No need to fry it in black color.Then remove it also from the oil.

4.Then in the same oil splutter the mustard seeds,fenugreek seeds.Add curry leaves to it.Add chilli powder,asafoetida powder to it.Then add the fried ginger,garlic ,and pavakka to it.Mix it well and add the vinegar to it.If you need more water add hot water to it and bring it to boil.

Adamanga Achar /Adamanga Pickle

Ingredients

1.Dried adamango slices - 1 cup
2.Mustard seeds - 1 tsp
3.Red chilli powder - 1 tsp
4.Fenugreek powder - 1/4 tsp
5.Asafoetida powder/Kayam - 1/4 tsp
6.Gingerly oil /Nallenna - 1/2 cup
7.Curry leaves

Preparation

1.Soak the dried mango slices in water for 1 hour.Heat the oil in a pan and splutter the mustard seeds and add curry leaves to it.

2.Add the mangoes to the oil then add the red chilli powder,fenugreek powder,asafoetida powder to it and mix it well.Then turn off the fire.

Because of it dry taste it is different from all the other kind of achar.

How to prepare adamanga

Adamangoes are done to store the raw mango ,which is the sun dried form of raw mangoes.You can make this dry either by adding spices or without it.In both the ways these mangoes can be kept in air tight containers for nearly 2 years .And if there is any shortage of mangoes you can make curries from it ,or make delicious pickle from it.

How to convert raw mango in to adamango

1.Raw mango - 1 kg
2.Gingerly oil/seasame oil/ellenna/nallenna - 2 table spoon
3.Salt as needed
4.Red chilli powder - 100 gm
5.Asafoetida powder/kayam/Hing - 20 gm


Preparation

1.Wash the mangoes really well and dry it out.Cut it in to 8 pieces and discard the seeds.

2.Then in a bowl mix it with red chilli powder,salt,sesame oil and kayam.

3.Then in a plate place it and keep it in the sunlight for 4 to 5 days.Till that time it will shrink and dry.You can keep it in air tight containers for longer life.

Use it after one month.

Cherupayar curry (Green gram curry )

Ingredients

1.Cherupayar /Green gram - 250 gm
2.Onion chopped- 1 no
3.Oil - 2 tsp
4.Mustard seeds - 1/2 tsp
5.Cinnamon - 1 stick
6.Aniseed (Thakkolam ) - 1
7.Cloves - 2
8.Red chilli powder - 1 tsp
9.Coriander powder - 1 tsp
10.Turmeric powder - 1/4 tsp
11.Tomato - 1
12.Curry leaves
13.Salt

Preparation

1.Cook the cherupayar with salt and little water.

2.Heat the oil in a pan and splutter the mustard seeds along with curry leaves.Then add the cloves,cinnamon,aniseed to it .

3.Then add the chopped onion to it and fry it till it gets light brown color.Then to this add the red chilli powder,turmeric powder,and coriander powder.Mix it well and add the chopped tomato to it.

4.When it is cooked well add the cooked cherupayar to it along with little water.Check the salt and if necessary add it.

5.If you want it loose make it loose and if you want it thick make it thick.

Mambazha Pachadi -Kerala Style

Ingredients

1. Small Mambazham - 8 to 10 (Nadan Mambazham )
2.Red chilli powder - 1 tsp
3.Turmeric powder - 1/2 tsp
4.Grated coconut - 1 cup
5.Jeerakam/Cumin seeds - 1/2 tsp
6.Jaggery - 1 medium size piece
7.Salt
8.Coconut oil - 2 tsp
9.Mustard seeds - 1/2 tsp
10.Red chilli - 2
11.Curry leaves


Preparation

1.Cook the mambazham with red chilli powder,turmeric powder ,salt and water .If you are using small mangoes do not cut it put it as whole.If big one you are using cut it in to pieces.

2.When it becomes almost cooked add the jaggery grated to it.Then stir it continuously.

3.Crush the coconut with jeerakam and add this to the mambazha pachadi.

4.Cook it for 3 mts and then turn off the fire.

5.Heat the oil in a pan and splutter the mustard seeds ,curry leaves and red chillies .Pour this to the mambazha pachadi.Now it is ready to be served.

Aaram Number - A snack from Kerala /Diamond Cuts

Ingredients

1.Maida/All purpose flour -1 cup
2.Sugar - 1/2 cup
3.Salt - 1 pinch
4.Coconut oil
5.Water

Preparation

1.Mix the maida with a pinch of salt and make smooth dough from it .Just like that we prepare for chappathi.

2.Make medium size ball from it and then roll it in to the shape of chappathi , and then by using a knife cut the chappathi in to strips.And make small pieces from it.

3.Heat the oil in a pan and deep fry the pieces till it becomes lightly golden brown in color.

4.Make one string consistency sugar syrup .And then put the fried pieces to the sugar syrup.Mix it well till it becomes coated with the sugar.

Chicken Ularthiyath

Ingredients

For marination

1.Chicken - 1 1/2 kg

5.Turmeric powder -1/2

6.Red chilli powder - 4 tsp

7.Coriander powder -2 tsp

8.Garam masala powder - 1 1/2 tsp

9.Salt

For the masala

2.Coconut grated - 1/2 cup

3.Onion - 5 no

4.Ginger - 5 medium piece

5.Garlic cloves - 20 no

6.Pepper corns - 1 1/2 tsp

7.Red chilli powder - 2 tsp

8.Turmeric powder - 1/2 tsp

9.Coriander powder - 2 tsp

10.Garam masala powder - 1 tsp

11.Fennel seed/Perum jeerakam - 1/2 tsp

12.Cinnamon stick - 2 big piece

13.Cloves - 5 no

14.Salt

Other ingredients

15.Coconut oil - 5 to 6 tsp

16.Curry leaves

Preparation

1.Marinate the chicken with 4tsp red chilli powder,1/2 tsp turmeric powder,2 tsp coriander powder,1 1/2 tsp garam masala powder and salt.Keep it for 30 mts.

2.Crush the ingredients under the heading ingredients for the masala in a mixer.Just crush it no need to make paste from it .

3.Mix the marinated chicken with the crushed masala.

4.Heat 2 tsp oil in a pan add curry leaves to it then add the chicken with masala to it.Cover it with lid and cook the chicken in simmer.Check it between 5 mts and again cook it.

5.It is a time consuming procedure it will took nearly one hour for its preparation.

6.Stir it in between and again add 2 tsp oil and cook it till it gets a brown color.Till all the masala become brown and crispy.

Egg Kabab or Mutta Kabab -Kozhikodan style

Ingredients

1.Boiled egg - 2

2.Beaten egg - 2

3.Bread crumbs - 1 cup

4.Onion - 2

5.Ginger and garlic paste -2 tsp

6.Green chillies -10

7.Curry leaves

8.Coriander leaves

9.Turmeric powder - 1/4

10.Garam masala powder - 1/2 tsp

11.Salt

12.Pudina leaves

13.Boiled potato - 3 small

14.vegetable oil as needed to fry the kababs

Preparation

1.Heat oil in a pan and add chopped onions to it.Then add the green chillies ,ginger and garlic paste to it .Saute it well then add the turmeric powder,garam masala powder ,salt to it mix it well.

2.Add curry leaves ,pudina leaves to it mix it well.Then add the boiled and mashed potato it .Mix it well at last add the coriander leaves to it .Now the masala is ready.

3.Then cut each boiled egg in to 4 pieces.So from 2 eggs we can make 8 egg kababs.

4.For the coating beat 2 eggs really well.And prepare the bread crumbs.

5.Then make balls out from the masala and flat each balls and place 1 egg piece in the center.Shape it in the form of Unnakkaya .After making all kababs dip each kabab in the beaten egg and then roll it in the bread crumbs.

6.Heat the oil and then deep fry each kababs till it becomes golden brown color.

Sreve it with sauce ......

Chenayum Pavakkayaum (Yam with bitter gourd curry)

Ingredients

1.Chena/Yum - 250 gm

2.Pavakka /Bitter gourd - half of one

3.Red chilli powder - 1 1/2 tsp

4.Turmeric powder - 1/4 tsp

5.Salt

6.Grated coconut - 1/2 cup

7.Red chillies - 4 no

8.Ellu /Seasame seeds - 1 1/2 tsp

9.Tamarind (one lemon size)

10.Green chillies - 1

11.Jaggery - 1 piece

12.Coconut oil - 2 tsp

13.Mustard seeds -1/2 tsp

14.Red chillies - 2

15.Curry leaves

Preparation

1.Cook the chena along with pavakka and red chilli powder,turmeric powder and salt.

2.Then fry the coconut with red chillies and ellu till it become golden brown in color.Grind it in to fine paste.

3.Add this grounded paste to the chena curry.Then add the one medium size piece of jaggery and tamarind pulp to it.Also add one chopped green chilli in to this.

4.Mix it well and bring it to boil for 5 mts. This curry will be thick like our erisseri so make it thick.Heat the oil in a pan and splutter the mustard seeds ,red chillies and curry leaves then pour it to the yam curry.