Veg Dhal

VEGETABLE DHAL

Ingredients:

moong dhal - 1 cup (Soaked)

onion - 1 (chopped)

tomato - 1 (chopped)

garlic - 1 handful 

carrot , beans, potato and peas - 1 cup (diced)

curry leaves - 1 sprig

oil - 2 tsp

green chillies - 3

salt to taste

mustard seeds -1/2 tsp

cumin seeds - 1/2 tsp

Method:
- in a pressure pan add the dhal, vegetables, salt, green chillies, garlic, tomato and some water

- cook for 2 whistles

- remove the steam and leave it aside

- in a pan add oil 

- add the mustard seeds and cumin seeds

 - add the curry leaves and onions

- fry the onions till they are golden brown

- add them to the dhal and remove from fire

- serve with idli / dosa/chappathi

Jack Fruit Curry

JACK FRUIT CURRY

Ingredients:

Jack fruit - 1 (chopped)

onions -2 (chopped)

tomatoes - 2 (roughly chopped)

coconut - grated - 1/2 cup

ginger garlic paste - 2 tsp

corriander leaves - 2 handful

tamarind extract - thick - 2 - 3 tsp

red chilli powder - 1.5 tsp

corriander powder - 1 tsp

salt to taste

turmeric powder - 1/4 tsp

curry leaves - a handful

oil - 3 tsp

garlic - 2 tsp - crushed

Method:

- grind half of corriander leaves, coconut and half of tomatoes with ginger garlic paste to a fine paste

- in a pan add oil 

- add the crushed garlic and fry for 2 mins

- add  the onions and remaining tomatoes and fry for 5 - 6 min

- add in the ground mixture and allow that to cook till the raw smell is gone

- to this add the salt, turmeric powder, corriander powder and red chilli powder

- add the tamarind extract and the curry leaves and allow that to cook for 3 mins in a closed pan 

- add the jack fruit and add in some water

- add the remaining corriander leaves and allow that to cook until the jack fruit is soft

- it would take about 7 - 10 mins 

- serve with rice or any tiffen of your choice

Potato and Mushroom Sabji

POTATO MUSHROOM SABJI

Ingredients:

boiled potato - 2 (Chopped)

mushroom - cut in fours - 1 cup

onion - 1 chopped

tomato - 1 chopped

ginger garlic paste - 1 tsp

salt to taste

turmeric powder - 1/4 tsp

red chilli powder - 1 tsp

corriander powder - 1 tsp

garam masala - 1/2 tsp 

corriander leaves a handful - chopped

oil - 2 tbsp

cinnamon - 1"

cloves - 2 

Method:

- in a pan add oil

- add the cinnamon and cloves when the oil is hot

- add in the onions and mushrooms and keep frying

- now add in the tomatoes when the onions are transparent

- add the ginger garlic paste, salt and turmeric powder

- allow that to cook in its own juices

- add in the garam masala, red chilli powder and corriander powder

- allow that to cook until mushrooms are cooked and the mixture is semi dry

- add in the potatoes and corriander leaves

 - mix well

- serve with chappathi as a side dish

Stuffed Full Chicken

STUFFED FULL CHICKEN

Ingredients:
For marination:

Full chicken - 1 kg

red chilli powder - 2 tsp

corriander powder - 1 tsp

turmeric powder - 1/2 tsp 

garam masala - 1/2 tsp

cumin powder - 1/4 tsp

cinnamon powder - 1/2 tsp

nutmeg powder - 1/8th tsp

curd - 1/4 cup (thick)

For Stuffing:

Eggs - 4 (boiled and deshelled)

onions - 4 (finely chopped)

tomatoes - 4 (chopped)

briyani masala - 2 tsp

salt to taste

ginger garlic paste - 2 tsp

corriander leaves - 1 handful (finely chopped)

oil - 4 tbsp

Method:

For Marination:

- cut the chicken in slits everywhere so the masala can ooze in

- add all the ingredients to marinate to a make a thick paste and then apply it well on the chicken

- then cover with a plastic sheet and then dump it in to an airtight container

- store in the fridge for minimum overnight. I marinated for 2 days.

For Stuffing:

- in a pan add oil

- add the onions and fry till they are transparent

- add the tomatoes and ginger garlic paste 

- fry till they are mushy 

- add in the salt to taste

- add in the briyani masala and cook till it forms a semi gravy

- add in the corriander leaves and cook for another 2 - 3 mins

- add the boiled - eggs and cook for another 2  mins

- remove from fire and leave it aside

For the Grill:

- in a baking pan line it with a sheet of aluminium foil

- now remove the eggs from the gravy and stuff them inside the chicken

- add some oil on the baking tray and place the chicken on the tray

- pour in the prepared gravy and allow that to grill

- the oven has to be preheated at 180 degree for 10 mins

- chicken has to be kept in the middle rack 

- and baked for 20 mins on one side at 180 degrees

- after 20 mins turn it to the other side and then allow that to bake for another 20 mins

- increase the heat to 200 degress and bake for another 10 more mins

- remove and serve.

Chocochip Walnut Muffins

CHOCOCHIP WALNUT MUFFINS

Ingredients:

Butter - 100 gms

Maida - 100 gms

sugar - 100 gms

Eggs - 3

Baking powder - 1 tsp

Baking soda - 1/8th tsp

Vanilla Essence - 1 tsp

Walnuts - 1/2 cup

Choco chips - 1/4 cup 

Method:

- powder  the sugar till they are fine

- seperate the eggs into egg yolk and whites

- beat the egg whites till they form peaks

- leave it aside

- grind walnut to a coarse powder

- roast the walnut in a pan for 3 - 4 mins and leave it aside

- mix maida, baking powder and baking soda in a bowl

- seive it together atleast for 3 - 4 times

- now beat butter and sugar till they are creamy

- add the egg yolk and essence and beat till they are pale

- add  the maida mixture little by little to the butter mixture and mix well till they are incorporated 

- do that till all the maida mixture is mixed well to the butter mixture

- add in the egg white slowly mix from inside

- ensure that there is no vigorous mixing done so that the air in the egg is intact and that helps the cake to be super soft

- add in the choco chips and walnut mixture and give it a good mix

- preheat the oven at 180 degrees 

- transfer the mixture to a muffin tray after lining them with muffin liners

- bake for 20 mins and serve when cold.

  

Ghee

GHEE

Ingredients:

Fresh Butter - 3 cups

Method:

- put the butter in a pan 

- allow that to boil in slow fire

- the ghee becomes clear and all the bubbles would subside

- that time remove from fire

- pour ghee in a vessel

- when cooled it becomes thick

Karaikudi Nandu Masala

KARAIKUDI NANDU MASALA

Ingredients:

For the Masala:

Crab (Nandu) - 3/4th kg

Tamarind - 1 lemon sized ball

bay leaf - 1 

cinnamon - 1" 

Onion - 4 (chopped)

tomato - 4 (chopped)

ginger garlic paste - 1 tbsp

salt to taste

turmeric powder - 1/4 tsp

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

saunf - 1/2 tsp

curry leaves - 1 handful

oil - 5 tbsp

green chillies - 2 (add them as a whole)

For the ground paste:

Grated coconut - 1/2 cup

khus khus - 1 tbsp

whole pepper - 1.5 tsp

cumin seeds - 1.5 tsp

saunf - 1/2 tsp

cashews - 6

Method:

For the ground paste:

- dry roast all the ingredients except for the coconut and grind them to a fine paste by adding little water

To Make the masala:

- extract juice from tamarind and leave it aside

- in a pan add oil

- add bay leaf, curry leaves, cinnamon stick and saunf

- now add in the onions and tomatoes and fry till they are mushy

- add the turmeric powder, salt and the crab and allow that to cook in its own juices

- add the ginger garlic paste and mix well

- add in the red chilli powder, green chillies and corriander powder

- mix well until its well blended

- close the pan with a lid and allow that to cook in slow flame for 3 mins.

- add the tamarind water and the ground masala now and allow that to cook till the masala is completely dry. 

Source:

From Chef Jacob Show.

Valaipoo Pasiparrupu Kootu

VALAIPOO PASIPARRUPU KOOTU

Ingredients:

cleaned banana flower - 3 cups (chopped)

moong dhal - 1/2 cup

tomato - 2 (chopped)

garlic pods - 5 - 6

green chillies - 2 (chopped)

onion - 2 (chopped)

salt to taste

hing powder - 1/4 tsp

curry leaves - 1 sprig 

oil - 3 tsp 

cumin seeds - 1 tsp

Method:

 - add the banana flower, garlic, green chillies, salt, hing, tomato and moong dhal in a pressure pan 

- when it cooked remove from fire and allow that to cool

- in a pan add oil 

- add cumin seeds 

- add onions and curry leaves and fry for 2 mins

- add the cooked mixture and mix well 

- allow that to cook till you get the desired consistency

-serve

Radish Chutney

RADISH CHUTNEY

Ingredients:

Radish - 2 (chopped)

onion - 1 (chopped)

tamarind - size of a 1/4 lemon 

green chillies - 3 (chopped)

garlic - 5 - 6 pods 

oil  - 2 tsp

salt to taste

To temper:

mustard - 1/2 tsp

red chillies - 1 - 2 

oil - 2 tsp

curry leaves - 4 - 5

Method:

- in a pan add oil

- add the onions, green chillies and garlic and fry till they are cooked

- add tamarind and salt and mix well

- fry for few more mins and remove from fire

- grind to a fine paste

- in a pan add oil to temper

- add mustard seeds 

- add in the curry leaves and red chillies

- add them to the ground chutney

- mix well and serve!

Prawns Potato Kulambu

PRAWNS POTATO KULAMBU

Ingredients:

For Kulambu

prawns - 400 gms (cleaned)

potato - 1/4 kg (boiled and cut into cubes)

tamarind - 1 lemon sized ball

small onions - shallots - 1/2 cup

garlic - a handful (peeled)

tomato - 2 (chopped)

red chilli powder - 1 tsp

corriander powder - 1 tsp

salt to taste

turmeric powder - 1/4 tsp

methi seeds - 1/4 tsp

mustard seeds - 1/2 tsp

curry leaves - 1 sprig

oil - 4 tbsp

For masala paste:

small onions - shallots - 1/2 cup

ginger - 1" 

green chillies - 3

whole black pepper - 1 tsp

cumin seeds - 1/2 tsp

methi seeds - 1/4 tsp

curry leaves - 1 handful 

hing - 1/4 tsp

oil - 2 tsp

To fry Potato and prawns:

red chilli powder - 1/4 tsp

corriander poweder - 1/4 tsp

salt to taste 

oil - 1 tbsp

Method:

To make masala paste:

- in a pan add oil

- add pepper, cumin seeds, methi seeds, hing, green chillies. ginger, curry leaves and fry till golden brown 

- then allow that to cool and grind to a smooth paste

To fry prawns and potato:

- in a pan add oil 

- add the red chilli powder, corriander powder and little salt

- add in the boiled cubed potatoes and prawns and fry for 2 -3 mins

- just cook the prawns till they are half cooked 

- remove from fire

- and leave it aside

To make Kulambu:

- cook the tomatoes and tamarind with little water

- when they are mushy grind to a fine paste and strain it

- to that add in the red chilli powder, salt. turmeric powder, corriander powder and leave it aside

- crush the shallots and garlic well

- in a pan add oil 

- add in the crushed shallots and garlic and fry till golden brown 

- to that add in the curry leaves and the ground masala paste

- allow that to cook for 3 - 4 mins 

- add in the tomato tamarind water and close the pan with a lid

- allow that to cook till the oil floats on top

- now add in the fried prawns potato mixture

- allow that to boil for 3 - 4 mins in low flame

- by now the prawns should be cooked

close the pan and switch off the flame. 

serve after sometime. 

Source:

Vidya Lakshmi Cooking 

Avarakkai Masala

AVARAKKAI MASALA

Ingredients:

Broad beans - avarakkai - 2 cups (chopped)

onions - 2 (thinly sliced)

tomatoes - 2 (chopped)

curry leaves - 1 sprig

sambar powder - 1 tsp

salt to taste

oil - 2 tsp

mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp

Method:

- in a pressure pan add oil

- add the mustard seeds, cumin seeds and curry leaves when the oil is hot

- add the onions and fry till they are transparent

- add in the tomatoes and fry til they are mushy

- now add the avarakkai and keep frying for 1 mins

- add sambar powder and salt to taste

- add in some water and pressure cook for 2 whistles

- when done remove the lid and allow the water to dry up.

- serves best with rice or chappathi

Veg Sprout Salad

VEGETABLE SPROUT SALAD

Ingredients:

pachapayuru (whole green gram) sprout - 1 cup

 carrot - 1 grated

onion - 1 (finely chopped)

cucumber - 1 (chopped)

salt to taste

pepper powder - 1/4 tsp

chat masala - 1/4 tsp

Method:

- mix all the ingredients together and serve it as a salad

Aapam with Yeast

AAPAM WITH YEAST

This is the recipe I followed  to make Aapam!!

http://abikitchen.blogspot.in/2013/10/kerala-aapam-batter-with-yeast.html

Jilebi

JILEBI

Ingredients:

Maida - 1 cup 

curd (thick) - 1/2 cup

Baking powder - 1 tsp

Orange colour - 1 pinch

oil - to deep fry

water - 1 cup

sugar - 2 cups

Lemon juice - 2 tsp

Method:

- prepare sugar syrup with sugar and water

- add the orange colour and bring  it to one string consistency

- now add  the lemon juice to avoid crystallisation and also for the tangy taste

- now to make the batter add maida, baking powder and curd

- mix well to avoid lumps and it should be a very thick batter

- heat oil in a flat pan 

- and pour the batter in a piping bag and start making jilebi's in the hot oil

- allow that to cook in medium flame for 2 mins

- now turn it the other side and cook for one more minute

- now add the jilebi's to sugar syrup and allow that to stand for a minute, drain and arrange on a plate.

- Serve hot!

Cheese Macroni

CHEESE MACRONI

Ingredients:

Macroni - 1 cup (boiled)

carrots - finely chopped - 2 - 3 tsp

onion - 1 (finely chopped)

salt to taste

pepper powder - 1/4 tsp

cheese - grated - 4 tsp

olive oil - 2 tbsp

garlic - 2 (finely chopped)

capsicum - 1 tsp (finely chopped)

Method:

- add oil in a pan 

- add onions and garlic and give it a good stir

- add the carrot and capsicum

- add salt and pepper powder

- mix well  

- now add the macroni and cheese and mix well

- allow that to cook for 2 mins

- serve hot!!!

Rose Syrup Rice Kheer

ROSE SYRUP RICE KHEER

A quick kheer which I prepared today for my 7th Wedding Anniversary!!!

Ingredients:

cooked rice - 1 cup 

rose syrup - 3 - 4 tsp

sugar - 8 tsp

milk - 1lt

cashews - 5 (roughly chopped)

Method:

- smash rice until its like cooked broken rice

- bring milk to a boil

- add sugar and rose syrup and mix well 

- now add in the rice and allow that to cook till it forms a kheer consistency

- it might take around 2 - 5 mins

- add in chopped cashews and remove from fire.

- tastes best when served cold!

Thalicha Sadam

THALICHA SADAM

Ingredients:

cooked rice - 2 cups 

salt to taste

onion - 2 (chopped)

green chillies - 2 (chopped)

curry leaves - 1 spring

mustard seeds - 1 tsp

oil - 4 tsp

Method:

- in a pan add oil

- add mustard seeds

- add onions and curry leaves 

- add green chillies and salt

- fry till the onions are transparent

- now add in the rice and give it a mix

- serve.

Cheese Capsicum Chappathi

CHEESE CAPSICUM CHAPPATHI

Ingredients:

capsicum - 1 (finely chopped)

cheese - 1/4 cup - grated

atta flour - 3 cups

salt to taste

water to make a dough

ginger - green chilli paste - 1 tsp

oil - to drizzle

Method:

- add atta and salt and mix well

- add enough water to make a firm dough

- mix capsicum,cheese, ginger green chilli paste, little salt

- mix well

- now make small balls of the dough

- roll it and stuff the stuffing inside

- roll it into a parata

- now heat a pan  and reheat the parata

- and drizzle some oil and cook on both the sides and serve it hot.

Valathandu Poriyal

VALATHANDU PORIYAL

Ingredients:

Banana Stem - 2 cups (cleaned an chopped)

onion -2 (chopped)

green chillies - 2 (chopped)

grated coconut - 1/4 cup 

salt to taste

mustard seeds - 1/2 tsp

channa dal - 1 tsp

urad dal - 1 tsp

curry leaves - 10 - 15

oil - 2 - 3 tsp

Method:

- pressure cook valathandu and salt till tender

- in a pan add oil

- add mustard seeds, channa dal, urad dal and curry leaves

- now add onions, green chilliesth and fry till golden brown

- add the cooked valathandu and cook till the water is fully drained

- now add in the grated coconut and fry for 2 - 3 mins

- serve.

Murungakeerai Paruppu Soup

DRUMSTICK LEAVES PARUPPU SOUP

Ingredients:

drumstick leaves - 2 cups (cleaned)

onion - 1 (chopped)

tomato - 1 (chopped)

masoor dhal - 1/4 cup

coconut milk (thick) - 2 cups

salt to taste

pepper powder - 1/2 tsp

oil - 2 tsp

Method:

- pressure cook tomato, drumstick leaves, dal and salt

- cook until the dhal is tender

- in a pan add oil 

- add the onions and fry till golden brown

- add the cooked mixture and mix well

- add coconut milk and mix well and cook for 3 -4 mins

- serve as a soup or with rice!

Parangikkai Poriyal

PARANGIKKAI PORIYAL

Ingredients:

yellow pumpkin - chopped - 2 cups

grated coconut - 5 - 6 tsp

onion - 1 chopped

green chillies - 3 (slit)

curry leaves - 10 - 12

mustard seeds - 1/2 tsp

oil - 2 tsp

Method:

- in a pan add oil

- add mustard seeds and allow that to crackle

- add the onions and curry leaves

- add the yellow pumpkin and green chillies and fry well

- add in the salt and allow that to cook for 10 mins or until tender

- add water if necessary

- before removing from the flame add the grated coconut.

- serve

Drumstick Leaves Mango Sambar

DRUMSTICK LEAVES MANGO SAMBAR

Ingredients:

drumstick leaves - 2 cups (cleaned)

onions - 1 (chopped)

tomato - 2 (chopped)

mango - 1 (chopped)

thuvar dhal - 1 cup

salt to taste

sambar powder - 1 tsp

hing - 2 pinches

garlic - 10 - 15

onion vadagam - 1 tsp 

oil - 2 tsp

red chillies - 2 

Method:

- in a pressure pan add washed thuvar dhal, drum stick, mango, tomatoes, garlic,salt, sambar powder, hing and allow that to cook for 5 - 6 whistles

- in a pan add oil

- add the vadagam and red chillies

- to that add onions and fry till golden brown

- to this add the cooked sambar and cook for 5 - 6 mins

- serve!

Kerala Kadala Curry

KERALA KADALA CURRY

Ingredients:
black channa - 1 cup (soaked)

onion - 2 (chopped)

tomato - 2 (chopped)

ginger garlic paste - 1 tsp

curry leaves - 1 spring

coconut - 1/2 cup (grated)

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

turmeric powder - 1/4 tsp

salt to taste

garam masala - 1/4 tsp

cinnamon - 1 "

mustard seeds - 1/2 tsp

oil - 4 tsp

corriander leaves - a handful (chopped)

Method:

- in a pan add 2 tsp of oil

- add cinnamon, onions and fry till its translucent

- add tomato and ginger garlic paste and fry

- add the coconut and fry for 3 - 4 mins 

- now add red chilli powder, corrriander powder and salt

- now add turmeric powder and garam masala and mix well

- now remove from fire and allow that to cool

- grind to a fine paste

- in a pressure pan add oil

- add mustard seeds, curry leaves and the ground masala

- now add in the soaked channa and some water

- add the corriander leaves and mix well

- pressure cook for 3 whistles and serve.

Goes well with aapam, idli, dosa and idiyappam!!

Cabbage Carrot Beans Poriyal

CABBAGE CARROT BEANS PORIYAL

Ingredients:

cabbage - 1 cup (chopped)

purple cabbage  - 1 cup (chopped)

beans - 1 cup (finely chopped) 

carrot - 1 cup (chopped)

onion - 2 (chopped)

green chillies - 4 (slit in between)

oil -  2 tbsp

curry leaves - 10 - 15

salt to taste

grated coconut - 2 - 3 tbsp

mustard seeds - 1/2 tsp

urad dal - 1 tsp

Method:

- in a pan add oil

- add mustard seeds and urad dal

- add the onions and green chillies and fry till onions become translucent

- to it add the chopped carrot, beans and cabbage

- add the curry leaves and keep frying 

- add salt and allow that to cook in its own juices, having the pan closed and simmer the stove

- add the grated coconut at the end

- serve.

Sukku Kaapi

SUKKU KAAPI

Ingredients:

sukku powder - 1 tsp

corriander seeds - 1/4 tsp

pepper powder - 1/4 tsp

panam vellam - 1/2 tsp

Milk - 2 cups

Method:

- dry roast corriander seeds and crush them

- now bring milk to a boil and to it add the crushed corriander, sukku powder and pepper powder

- simmer and allow the milk to reduce to 3/4 of its original quantity

- remove from the stove and strain

- add the panam vellam and give it a mix

This recipe is most suitable for people who are suffering with cold and fever

Note: Panam vellam should be added after the kaapi is removed from fire, else it will curdle.

Horlicks Mysore Pak

HORLICKS MYSORE PAK

Its time to celebrate my b'day. Yes, I celebrate with one of my favourite sweet which is readily available in any sweet shops. This is my first trial and it just came out perfect.

Ingredients:

Besan flour - 1 cup

horlicks - 3/4 cup

sugar - 2 cups

water - 1/2 cup

ghee - 1 cup

Method:

- heat ghee in a pan

- mix both besan flour and horlicks in a bowl 

- add 2 - 3 tsp of ghee and give it a good mix

- seive it to make them lump free

- make the sugar syrup into a one string consistency

- also heat the ghee to a boiling point and simmer the stove

- now to the sugar syrup add the flour mix little by little and make them lump free

- and after all the flour is added to the sugar syrup add the ghee little by little and give it a good stir

- when all the ghee is done , check for the consistency

- when you lift the laddle the mysore pak mixture should form a thick base and should not leave the laddle

- at this point switch off the flame and pour them to a greased plate

- cut them into squares while they are stil hot

- and then serve.

Drumstick Leaves Rasam

DRUMSTICK LEAVES RASAM

Ingredients:

Drumstick leaves - 1/2 cup

tamarind - size of 1/2 lemon

tomato - 1 

garlic pods - 8

rasam powder - 2 tsp

salt to taste

hing - 1/8th tsp

oil - 1 tsp

mustard seeds - 1/4 tsp

curry leaves - 10 

Method:

- in a pressure pan add the drum stick leaves and some water and cook for 3 - 4 whistles.

- grind tamarind, tomato and garlic to a fine paste

- in a kadai add oil

- add mustard seeds amd curry leaves

- add the ground paste and some water

- add the salt and hing and allow that to come to a boil

- now add the cooked leaves with its water and the rasam powder

- simmer for 2 mins and switch off the flame.