Vendakka Thengapal Curry(Ladys Finger Coconut Milk Curry)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Ladys finger : 500gm, cut lenghthwise

Big Onion : 2 medium cut lengthwise

Meat Masala Powder(Any Branded one):2-3 tbsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      In a kadai, pour oil, splutter mustard seeds and curry leaves.
2)      Dump in the chopped lady’s finger and big onion and saute till translucent.
3)      Spoon in salt as required and masala powder. Saute till half fried.
4)      Pour in the second coconut milk and cook till done.
5)      Simmer the flame and pour the first coconut milk and cook for 2 min with stirring.
6)      Garnish with curry leaves and serve hot

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the curry will be a mess.

Squid(Kanava/koonthal) Stir fry

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Ginger garlic Paste : 2 tbsp,

Green Chilly : 2 splited lengthwise.

Squid(koonthal/kanava): 500gm

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Grind the items under masala in a mixer.
2)      Cut the squid as in image.
3)      Marinate the squid with the grinded masala from the masala mix prepared.
4)      In a earthern pot or kadai, put 2tsp oil and put the marinated squid and curry leaves.
5)      Saute in between and cook till done.
6)      If needed add few drops of oil, to avoid burning.
7)      Garnish with coriander leaves.

Note:- Don’t overcook the squid, as it becomes rubbery after that. Cook in slow flame.

Spinach(Palakk) Stir fry

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

Spinach(Palakk) : 1 bunch chopped

Big Onion : 2 medium cut as cubes

Green Chilly: 2 chopped.

Turmeric : ¼ tsp

Grated coconut : ¾ cup.

Mustard seed : 1 tbsp

Salt: to taste

Curry leaves : 1 strand

Preparation:-
1)      Chop the Spinach.
2)      Meanwhile, in a vessel mix cabbage, grated coconut, turmeric and salt.
3)      Keep it aside.
4)      Heat a kadai, splutter mustard seeds and some curry leaves.
5)      Put the mixed Spinach and combine well and cook in slow flame till dry.
6)      Garnish with spluttered mustard seeds and curry leaves.

Pazham Appam

Preparation Time: 30 min

Cooking Time: 15 min

Serves: 16 Appams

Ingredients measure:-

For Batter:

Rice powder: 2 cup

Ripe banana (pazham) : 8 medium
Baking Powder:1tsp

Cumin Powder: 2 tsp

Sugar: 3 tbsp

Water: Sufficient to make it a tight batter

Oil : Sufficient for frying

Preparation:-
1)      Mash the ripe bananas into a paste form
2)      In a bowl, mix all the above items to make a tight batter.
3)      Keep it aside for half an hour.
4)      Heat oil in Kuzhi Appam Chatti/Kuzhi paniyaram chatti.
5)      Pour the batter ladle by ladle into each hole of the kadai.
6)      Deep fry in slow flame.
7)      Serve hot.

Cabbage Egg Fry

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

Cabbage : 1 medium

Ginger : 2 tsp crushed

Big Onion : 2 medium cut as cubes

Green Chilly: 2 chopped.

Turmeric : ¼ tsp

Grated coconut : ¾ cup.

Mustard seed : 1 tbsp

Beaten Egg: 2

Salt: to taste

Curry leaves : 1 strand

Preparation:-
1)      Chop the cabbage.
2)      Meanwhile, in a vessel mix cabbage, grated coconut, green chillies, turmeric and salt.
3)      Keep it aside.
4)      Heat a kadai, splutter mustard seeds and some curry leaves.
5)      Put the mixed cabbage and combine well and cook in slow flame.
6)      When its almost done, pour the beaten egg over it, and scramble.
7)      Close the lid and cook in a slow flame.
8)      Garnish with pepper and curry leaves.

Beef Curry

Preparation Time: 60 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Marinate:

Beef chopped Pieces : 1 Kg

Lime:1 medium

Meat Masala[any branded meat masala powder] : 2 tbsp

For Grinding:

Sauted Meat Masala[any branded meat masala powder] : 2 tbsp (pour 2 tsp oil in a pan and saut the meat masala in sim flame for 2 mins)

Dry red chilly : 3

For Gravy:

Big Onion : 5 medium cut as cubes

Tomato : 4 medium cut lengthwise

Green chilly: 2 cut lengthwise

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Marinate the items under marinate section above for 30-35 mins.
2)      After 30 mins pressure cook the marinated items for 10 whistles (for better cooking).
3)      Keep it aside till the pressure goes off.
4)      Meanwhile in a pan, put 2tsp oil and put mustard seeds and curry leaves.
5)      When the curry leaves splutter, sauté well the items under gravy listed above.
6)      When the sauted items turn translucent, mix the pressure cooked beef and grinded masala.
7)      Mix the above well and cook for another 5 mins to absorb the beef flavor in gravy.
8)      Pour it in a casserole and garnish with curry leaves.

Easy Chicken Curry

Preparation Time: 60 min

Cooking Time: 45 min

Serves: 8

Ingredients measure:-

For Masala:

Branded chicken curry powder: 4 tbsp

Dry Red Chilly : 3

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 : 1 kg

Mustard seeds : 1 tsp

Coriander leaves : 2 tsp

Preparation:-
1)      Wash the chicken pieces thoroughly in vinegar drops and keep it aside.
2)      Prepare the easy masala, For that pour 1 tsp oil in kadai and chicken masala powder.
3)      Fry it for 2 mins in medium flame and allow it to cool.
4)      Grind it with 3 red chillies to a fine powder.
5)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
6)      When the curry leaves splutter, sauté well the items under gravy listed above.
7)      When the sauted items turns translucent, mix the masala and sauté for 2 mins.
8)      Dump in the chicken pieces and sauté until the masala is coated well into the chicken pieces.
9)      Spoon in 2 tbsp masala if needed to get the desired colour and texture.
10)  Pour 1 cup water into the above and cook in closed lid.
11)  Saute in between and if needed add some water.
12)  Cook till done.
13)  Garnish with coriander leaves.

Stuffed Apple

Preparation Time: 20 min

Baking Time: 15 min

Serves: 8

Ingredients measure:-

For Filling:

Moosambi grated: 1 cup

Bannana Chopped : 1 cup

Apple Flesh : ¾ cups

Apple : 2

Parmesan or mozerella cheese : 1 cup grated

Maple or any other sweetener syrup : 2 tbsp

Preparation:-
1)      Half the apple and take out the flesh so that it forms a base for the filling.
2)      Keep it aside.
3)      Mix the fillings together and slightly mash it with hand.
4)      Pour maple syrup in the apple base and spoon in the filling.
5)      Top it with chopped banana and parmesan or mozerella cheese.
6)      Bake it in 180 degrees for 15 mins.
7)      Serve hot.

Kadala Curry (Brown Gram curry)

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Masala:

Branded chicken or meat curry powder: 4 tbsp

Dry Red Chilly : 3

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

Brown Gram soaked overnight in water : 500gm

Mustard seeds : 1 tsp

Coriander leaves : 2 tsp

Preparation:-
1)      Wash the soaked brown gram thoroughly and keep it aside to strain.
2)      Prepare the easy masala, For that pour 1 tsp oil in kadai and chicken masala powder.
3)      Fry it for 2 mins in medium flame and allow it to cool.
4)      Grind it with 3 red chillies to a fine powder.
5)      In a pressure cooker, put 2tsp oil and put mustard seeds and curry leaves.
6)      When the curry leaves splutter, sauté well the items under gravy listed above.
7)      When the sauted items turns translucent, mix the masala and sauté for 2 mins.
8)      Dump in the washed brown gram and sauté well.
9)      Spoon in 2 tbsp masala if needed to get the desired colour and texture.
10)  Pour 1 ½  cup water into the above and pressure cook for 3 whistles(depends on the altitude of the place).
11)  Cook till done.
12)  Garnish with coriander leaves.

Moru Kachiyathu (Masala boiled broken Curd)

Preparation Time: 8 min

Cooking Time: 3 min

Serves: 8

Ingredients measure:-

For Mix:

Kashmiri Red Chilly powder: 1 tbsp

Turmeric Powder : 1 tsp

Fenugreek Powder: ½ tsp

Salt: Sufficient

Small Onion :  3 tbsp chopped

Ginger garlic Paste : 1 tbsp,

Green Chilly : 2 splited lengthwise.

Curd : 2 litre

Mustard seed : 1 tsp

Dry Red chillies: 2 broken

Oil: 2 tbsp coconut oil

Preparation:-
1)      Pour the curd into a bowl or mixer.
2)      Spoon in the masala items to curd .
3)      If needed add some water (If the curd is too thick).
4)      Whisk or blend the mixed curd.
5)      In a earthern pot or kadai, put 2tsp oil and splutter curry leaves and dry red chillies.
6)      Dump in the remaining dry ingredients and sauté till it turns brown.
7)      Simmer the flame and pour the whisked or blended curd mix.
8)      Mix it till it slight warm,to avoid curdling.
9)      Take off the stove and pour it into a bowl.
10)  Garnish with curry leaves.

Aviyal (Mixed vegetable Grinded coconut stir curry)

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Pressure Cook Vegees:

Velarikka (Big Cucumber): 1 medium

Beans : 1 handfull

Carrot : 2 medium

Ivy Gourd : 8

Big Onion: 1 cup cut lengthwise

Tomato: 2 cut lenthwise

Salt: Sufficient

For Grinding:

Small Onion :  4

Ginger garlic Paste : 2 tsp,

Grated coconut: 2 cup

Cumin : 2 tsp

Turmeric: 1 tsp

Curd: 2 tbsp

Salt: to taste

Drumstick: 3

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Chop the vegees lengthwise, fingerlength.
2)      Pressure cook the vegees for 3 whistles.
3)      Keep it aside for the whistle to go off.
4)      Boil Drumstick separately for 5 mins.
5)      Grind the items under for grinding to a paste form.
6)      Strain the pressure cooked items slightly to reduce the water content.
7)      In a earthern pot or kadai, put 2tsp oil and splutter curry leaves.
8)      Dump in the pressure cooked ingredients and grinded coconut mix.
9)      Simmer the flame and put in the boiled drumsticks.
10)  Mix well and boil for 5 mins.
11)  Garnish with curry leaves.

Easy Sambar (Mixed Vegetable curry)

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Pressure Cook Vegees:

Velarikka (Big Cucumber): 1 medium

Turnip : 2 or 3

Carrot : 2 medium

Ivy Gourd : 8

Brinjal: 1 medium

Big Onion: 1 cup cut lengthwise

Tomato: 2 cut lenthwise

Salt: Sufficient

For Sauting:

Sambar Masala( Any Branded): 2 to 3 tbsp

Dry red chillies: 3 broken

Salt: to taste

Drumstick: 3

Asafoetida: 1 pinch

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Cut the vegees as cubes.
2)      Pressure cook the vegees for 3 whistles.
3)      Keep it aside for the whistle to go off.
4)      Boil Drumstick separately for 5 mins.
5)      Saute the items under for sauting in sim flame for 2 mins.
6)      In a earthern pot or kadai, put 2tsp oil and splutter curry leaves.
7)      Dump in the pressure cooked ingredients, pinch of Asafoetida and sauted masala mix.
8)      Simmer the flame and put in the boiled drumsticks.
9)      If needed add in some more sambar masala.
10)  Mix well and boil for 5 to 10 mins.
11)  Garnish with curry leaves.

Note:- You can also add 1 tsp of grated coconut to the sauted masala mix and run it in a grinder to a paste form and use. It improves the taste.