Carrot Halwa

Carrot Halwa

Preparation Time: 8 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

Grated carrot: 1.

Sugar: 3 tbsp

Ghee : 2tbsp

Cardomom and cashews: 2 tsp each

Preparation:-
1)      In a kadai, mix grated carrot,ghee, sugar and milk.
2)      Cook till the halwa mix leaves the side.
3)      Garnish with cardamom and cashews.

Gopi Manchurian

Gopi Manchurian

Preparation Time: 30 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Boiling:

Cauliflower florets: 1 medium cauliflower

Water : 2 cups

Salt: 1tsp

For Coating:

Kashmiri Red Chilly powder: 1 tsp

Maida powder : 2 tbsp

Corn flour: 2 tsp

Salt : 1 tsp

For Saute:

Small Onion :  1 cup cut as cubes

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 diced

Salt: to taste

Soya Sauce: 1tsp

Chilly Sauce: 1 tsp

Sweet chilly sauce: ½ tsp

Tomato sauce: ½ tsp.

Oil: sufficient for frying

Coriander leaves : 2 tsp

Preparation:-
1)      Boil the Cauliflower strands for 5 mins in salt water, strain and keep aside.
2)      Prepare the batter(not so loose) for the coating.
3)      Dip each strands in batter and deep fry and keep aside.
4)      In a earthern pot or kadai, put 2tsp oil and put items to sauté.
5)      When it turns slight translucent, pour chilly sauce, sweet chilly sauce, soya sauce and tomato sauce.
6)      Mix for 2 mins,pour 1 cup water and 1/2 tsp corn flour and boil, finally dump in the fried cauliflower and sauté well.
7)      Garnish with coriander leaves and serve hot.

Loaf Bread

Loaf Bread

Preparation Time: 1 hr 45 min

Baking Time: 25 min

Serves: 8

Ingredients measure:-

For Dough:

Active Dry Yeast : 2 tsp

Sugar : 1 tsp

Warm Water: 1 cup

Maida(All Purpose Flour):2 cups

Butter: 2 tbsp

Milk: 2 tbsp

Warm Water: ½ cup

Sugar: 2 tbsp

Butter: enough for greasing

Maida: enough for Greasing

Preparation:-

1)      Soak dry yeast in warm water with sugar for 15 mins or till the upper layer turns frothy.
2)      Mix Butter,Milk,Warm Water and sugar together and combine it with the frothy yeast.
3)      Ladle in the Maida and make a soft dough.
4)      Cover and keep it for 45 min-60 mins.
5)      After 1 hr we can see that the dough has gone to double measure.
6)      Cut it into two and level it into two greased loaf tray.
7)      Bake each in 180 degrees for 25 mins.

8)      Cool and serve.

Kovakka peera thoran(Ivygourd coconut stir fry)

Kovakka peera thoran(Ivygourd coconut stir fry)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

For Sauting:

Kovakka (Ivy Gourd) :  2 cup grated to fine pieces

Grated Coconut: 1 cup

Turmeric powder: ½ tsp

Salt: to taste

Mustard seeds : 1 tsp

Pepper powder: ½ tsp

Curry leaves : 2 tsp

Preparation:-
1)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
2)      When the curry leaves splutter, sauté well the items under sauting listed above.
3)      Cook in slow flame until done.
4)      Garnish with pepper powder and curry leaves.

Nadan Kozhi Curry(Chicken curry)

Nadan Kozhi Curry(Chicken curry)

Preparation Time: 60 min

Cooking Time: 45 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Coriander powder : 1 tbsp

Garam masala:1 tsp

For Gravy:

Big Onion :  2 cups cut lengthwise

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 splited lengthwise.

Tomato: 4 diced as cubes.

Salt: to taste

Chicken pieces(Country chicken) : 1 kg

Thenga kothu varathathu(Coconut pieces fry): 1 cup.

Mustard seeds : 1 tsp

Coriander leaves : 2 tsp

Preparation:-

1)      Marinate the chicken pieces with 1 tbsp of masala from the masala mix prepared.
2)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
3)      When the curry leaves splutter, sauté well the items under gravy listed above.
4)      When the sauted items turns translucent, mix the masala and sauté for 2 mins.
5)      Dump in the chicken pieces and sauté until the masala is coated well into the chicken pieces.
6)      Pour 1 cup water into the above and cook in closed lid.
7)      Saute in between and cook till done.
8)      Garnish with Thenga kothu varathathu and coriander leaves.

Note:- Alternatively you can make the garam masala by grinding cinnamon and star together in a mixer. This improves the taste of the curry.(This idea is conceived from my cousin Rachel. Thanks Rachel for the tip)

Cherupayar Ommakka Erissery

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Pressure cook:

Green Gram : 1 ½  cups

Omaykka : 1 cut as cubes(pappaya)

Water: 2 cups

Salt: to taste

For Grinding:

Small Onion :  1/2 cup

Ginger garlic Paste : 2 tsp,

Grated coconut: 1 cup

Cumin : 2 tsp

Turmeric: ¼ tsp

Chilly powder: ½ tsp

Salt: to taste

Grated coconut: 2 tbsp for deep frying

Dry Red Chillies : 2

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Pressure cook the items under “ Pressure cook” and keep it aside.
2)      Grind the items under “ for grinding” to a fine paste with little water and keep it aside.
3)      Meanwhile in a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
4)      When the curry leaves splutter, add Dry red chillies and mix the pressure cooked and boiled items together.
5)      After 2 mins , mix the grinded items and sauté for 2 mins.
6)      If required, add some water and boil for 2 mins.
7)      Garnish with deep fried grated coconut and curry leaves.

Tomato Chutney

TOMATO Chutney

Preparation Time: 15 min

Cooking Time: 8 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 1 tbsp

Turmeric Powder : 1 tsp

For Gravy:

Big Onion :  3 cut as cubes

Dry Red Chilly : 3 chopped.

Tomato: 4 diced as cubes.

Grated Coconut: 2 tbsp

Chana Dal: 1 tsp

Salt: to taste

Urad dal: 1 tsp

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Chop Onions,Tomatoes and Green Chillies and keep it aside.
2)      In a earthern pot or kadai, put 2tsp oil and put chana dal, dry red chillies and curry leaves.
3)      When it splutter, sauté well the chopped items and grated coconut.
4)      When the sauted items turns translucent, mix the masala and sauté for 2 mins.
5)      Keep it aside to cool.
6)      Grind the above in a mixer to a fine paste with 1 cup water.
7)      In a earthern pot or kadai, put 2tsp oil and put urad dal followed by grinded items.
8)      Slow boil for 2 mins and serve hot.

Oothappam

OOthappam

Preparation Time: 10 min

Cooking Time: 3 min

Serves: 8

Ingredients measure:-

For Batter:

Rice Powder (Aripodi): 1 cup

Rava Powder : ¾ cup

Maida Powder : ¼ cup

Kashmiri Red Chilly powder: 1 tbsp

Turmeric Powder : 1 tsp

Big Onion :  1 cup cut as cubes

Green Chilly : 2 chopped.

Salt: to taste

Cumin : 1 tsp

Coriander leaves: 2 tsp

Preparation:-
1)      In a bowl ,mix all the above items to make a loose consistency batter.
2)      Keep it aside for min 20 mins.
3)      Heat a tawa and spill the batter all over, don’t spread it like dosa.
4)      Pour oil over the oothappam.
5)      Flip it and make sure both sides are cooked well
6)      Serve hot with Tomato Chutney.

Tomato Curry

TOMATO CURRY

Preparation Time: 10 min

Cooking Time: 6 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 1 tbsp

Turmeric Powder : 1 tsp

For Gravy:

Big Onion :  3 cut as cubes

Green Chilly : 2 chopped.

Tomato: 4 diced as cubes.

Salt: to taste

Urad dal: 1 tsp

Chana Dal: 1 tsp

Mustard seeds : 1 tsp

Coriander leaves : 2 tsp

Preparation:-
1)      Chop Onions,Tomatoes and Green Chillies and keep it aside.
2)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds, urad dal, chana dal and curry leaves.
3)      When the curry leaves splutter, sauté well the chopped items.
4)      When the sauted items turns translucent, mix the masala and sauté for 2 mins.
5)      Pour 3 cups water into the above and boil.
6)      Boil it until the Tomatoes turn mushy.
7)  Garnish with coriander leaves.

Unakka meen chammanthi (dry fish powder)

Unakka meen chammanthi(dry fish powder)

Preparation Time: 15 min

Cooking Time: 6 min

Serves: 8

Ingredients measure:-

For Marinate:

Kashmiri Red Chilly powder: 2 tsp

Turmeric Powder : 1 tsp

Coriander powder : 1 tsp

For Chammanthi:

Small Onion :  1/2 cup

Ginger Paste : 1 tsp,

Kanthari(Thai Pepper)(3-4) or Green Chilly : 1 splited lengthwise.

Pizhi puli(tamarind):1 piece as such

Preparation:-
1)      Soak the dry fish in water for 5 mins or more(depending on your salt tolerance level).
2)      Marinate the dry fish with the marinate masala items.
3)      Deep fry the fish and keep it aside to cool.
4)      In a mixer, dry blend the dry fish and chammanthi items.
5)      In a kadai, pour some oil and fry the grinded items for 2 mins..
6)      Serve hot.

Kothu Chapathi

KOTHU CHAPATHI

Preparation Time: 10 min

Cooking Time: 6 min

Serves: 8

Ingredients measure:-

For Sauting:

Big Onion :  1/2 cup cut lengthwise

Tomato: 2 cup diced as cubes

Chicken Masala : 1 tbsp( any branded one).

Salt: to taste

Chapathi : 4 cut as stripes

Egg : 1 beaten

Mustard seeds : 1 tsp

Coriander Leaves : 2 tsp

Preparation:-
1)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
2)      When the curry leaves splutter, sauté well the  items under ”for sauting”.
3)      Pour 1 cup water and cook till it becomes mushy and cooked well.
4)      When the contents turn dry mix chapathi stripes and cook for 2 mins.
5)      Pour the beaten egg over the cooked items and toss it.
6)      Garnish with coriander leaves.