Yam Roast

YAM ROAST

Ingredients:

Yam - 1/2 kg (cleaned and cut into cubes)

onion - 1 (cut into long strips)

tomato - 1 (finely diced)

kasthuri methi leaves - 2  tbsp (soaked)

red chilli powder - 1 tsp

salt to taste

corriander powder - 1/2 tsp

oil - 10 tsp

Method:

- in a pan add oil

- add onions and yam fry well

- add salt to taste

- add tomatoes and fry well

- add red chilli powder, corriander powder

- mix well

- sprinkle some water and close it with a lid

- allow it to cook until tender

- add the methi leaves and mix well

- fry for 5 more minutes

- serve.

Bitter Gourd Roast

BITTER GOURD ROAST

Ingredients:

bitter gourd - 2 (chop into circles)

onion - 1 (finely chopped)

tomato - 1 (chopped)

red chilli powder - 1 tsp

salt to taste

oil to fry

amchur powder - 1/4 tsp

curry leaves - 15

garlic  - 2 tsp (grated)

Method:

- in a pan oil

- add garlic, onion and bitter guard

- keep frying for 3 - 4 mins

- add red chilli powder, salt and amchur powder, mix well

- keep frying for 10 mins in low flame

- cover an cook for 5 mins

- serve as a side dish

Aviyal

AVIYAL

HI,

This is my favourite again from the Kerala side. I never had the right vegetables which they use specifically for this dish. Yet I managed with what I had. This is the second time Iam preparing this dish.

The main vegetables in this dish are mango, green plaintain, drumstick, pumpkin, yam.. I didnt have any of those.

Ingredients:

brinjal - 1 (cut into cubes)

peas - a handful

radish - 1 (cut into cubes)

beans - a handful (cut into 1" slices)

carrot - 1 (cut into cubes)

potato - 1 (cut into cubes)

avaakkai - a hndful (cut into 1" slices)

cauliflower - 1 cup (cleaned and cut into florets)

curd - 1 cup

salt to taste

To grind:

(to a fine paste)

green chillies - 3

cumin seeds - 1 tsp

ginger - 1" slice

coconut - 2 - 3 tsp (grated)

To temper:

coconut oil - 2 tsp

curry leaves - 8 - 10

jeera seeds - 1 tsp

Method:

- pressure cook the vegetables till tender

- add oil in a pan

- add the jeera seeds, curry leaves and fry

- add the cooked vegetabels and ground masala

- add salt

- now add the curd and bring it to a boil and serve.

Kaju Mushroom Masala

KAJU MUSHROOM MASALA

Ingredients:

Mushroom - 200 g (cleaned and cut into 4)

Cashew - 15 (Soaked)

onion - 1 (chopped)

green chili - 1 (finely chopped)

pepper powder - 1/2 tsp

corriander powder - 1 tsp

salt to taste

garam masala - 1/2 tsp

ginger garlic paste - 1tsp

kasthuri methi leaves - 1 tsp

cumin powder - 1/4 tsp

oil - 6 tsp

cumin seeds - 1/4 tsp

Method:

- add 1 tsp of oil in a pan

- add mushroom and pepper powder 

- and fry for 5 mins

- remove and leave it aside

- add 2 tsp of oil in a pan

- add onion and cashew nut

- fry till onions are brown

- grind them to a fine paste, leave it aside

- add the remining oil in a pan

- add cumin seeds

- add the ginger garlic paste

- add the corriander powder, cumin powder and garam masala

- fry for 2 mins

- add the ground paste and fry for a min

- add water and bring it to a boil

- add mushroom , cover and cook

- remove and serve

Goes well with any Indian Breads

Badam Rice Kheer

BADAM RICE KHEER

Ingredients:

Milk - 4 cups

rice - 3 tbsp (crushed) (use Basmati rice for better flavour)

badam - 15 (soaked and peeled)

sugar - 15 tsp

saffron - 1 pinch

cardamon - 5 

Method:

- boil milk in a pan

- add rice and sugar

- and bring it to a boil

- simmer and boil for 20 mins

- keep 5 badam aside

- chop the remaining badams in thin strips

- crush and powder cardamoms

- add chopped badam and cardamom and mix well

- when rice is well cooked, add safforn 

- open the remaining badams in halves

- add them while serving

serve chilled.

Garlic Sauce

GARLIC SAUCE

Ingredients:

cream cheese - 1 cup 

peeled garlic pods - 10

salt 

olive oil - 2 tsp

lemon juice - 1/4 tsp

Method:

- grind garlic, salt, cream cheese, olive oil and lemon juice in a mixer for 3 mins

- strain in a muslin cloth

- serve chilled

Multi Sprout Adai

MULTI SPROUT ADAI

Ingredients:

For batter:

green gram - 1/2 cup

horse gram - 1/4 cup

kabuli channa - 1/4 cup

rice - 1 handful

ginger - 2 tsp

green chillies -2 

grated coconut - 1/4 cup 

To temper:

onions - 2 (chopped)

oil - 4 tbsp

salt to taste

mustard seeds - 1 tsp

cumin seeds - 1/2 tsp

urad dal - 2 tsp

channa dal - 2 tsp

curry leaves - 10 (chopped)

Method:

- soak green gram, channa, rice and horse gram over night

- add the ginger, green chillies, coconut and grind them to a coarse paste

- in a pan add oil 

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

- add onions and fry till they are golden brown

- mix everything to the batter 

- and when the pan is hot , add a laddle ful of batter

- fry in low fire for 2 mins and flip over

- add oil to temper

- serve hot with your favourite chutney

- I used the mini uttappam pan.