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.