Sharkara Ari Paysam (Jaggery Rice Sweet)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Brown Rice : 2 cups

Jaggery: 350 gm grated

Sugar : 2 tbsp

Ghee : 2 tbsp

Cardamom crushed: 2 tsp

Raisins: 2 tsp

Cahewnut: 2 tsp

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

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

Preparation:-

1)      Pressure cook the rice well and keep it aside to whistle to go off.
2)      Strain it and cook it in a vessel with 2 cups water.
3)      In a kadai, pour 1 cup water and dissolve the jaggery allow it to take a semi thick form.
4)      Strain it straightaway into the cooking rice.
5)      Spoon in crushed cardamom and sugar and allow it to cook.
6)      Wait till all the liquids are absorbed and then pour second coconut milk and simmer the flame.
7)      At the same time fry the cashew and raisins in ghee and keep it aside as such.
8)      When the second coconut milk is also almost absorbed, pour in the first milk too.
9)      Keep on stirring and drop in the fried cashew and raisins with ghee.
10)  Mix it well and switch off the flame when it turns to a semi thick.
11)  Serve hot or chilled

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 dish will be a mess.

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.

VAzha Pindi Thoran (Bannana Stem Stir Fry)

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

Vazha Pindi (Bananna Stem) :  1 medium(makes 3 cups after cutting as cubes)

Grated Coconut : 1_1/2 cup

Green Chillies : 2 big split lengthwise.

Big Onion : 2 medium cut as cubes

Turmeric powder: 1 tsp

Salt : 2 tsp

For pressure cook:

Green Gram : 11/2 cups

Water :2 cups

Pepper powder : 1 tsp

Oil-3 tsp

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Cut the banana stem as shown in image and pressure cook for 3 whistles.
2)      Keep it aside for the whistle to go off.
3)      Pressure cook the items under pressure cook listed above with little salt for 3 whistle.
4)      Keep it aside till the pressure goes off.
5)      Mix well the cooked banana stem with Grated coconut,1 tsp oil,  ½ tsp turmeric powder, green chillies and big onion in a kadai and keep it aside.
6)      Meanwhile in a pan, put 2tsp oil and put mustard seeds and curry leaves.
7)      When the curry leaves splutter, sauté the mixed items and mix well.
8)      Cook in sim flame.
9)      Stir in between and when it’s half cooked, mix the pressure cooked green gram.
10)  Mix the above well and cook well for another 5 mins.
11)  Garnish with curry leaves.

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.

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.

Cherupayar Kaya Erissery

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Pressure cook:

Green Gram : 1 ½  cups

Water: 2 cups

Salt: to taste

For Boiling:

Plantain(Pacha kaya): 2 cups

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

Beetroot Pachadi

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

For Sauting:

Betroot: 2 medium, grated finely to small pieces

Grated Coconut : ½ cup

Turmeric Powder : 1 tsp

Green Chilly : 1 chopped to small pieces

Big Onion :  1/2 cup grated to small pieces

Salt: to taste

Curd : 5 cups

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      In a kadai, put 2tsp oil and put mustard seeds and curry leaves.
2)      When the curry leaves splutter, sauté well the items under ‘for sauting’ listed above.
3)      When the sauted items gets cooked, turn off the flame and keep it aside.
4)      Whisk slightly curd with salt..
5)      Pour in the cooked beetroot mix.
6)      Mix it well with spoon.
7)      Garnish with curry leaves.

Snakegourd theeyal (padavalanga theeyal)

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For pressure cook:

Snakegourd : 2 cups

Water : 3 cups

For Masala:

Coriander powder: 2 tsp

Kashmiri chilly powder:1 tsp

Grated Coconut:1 cup

Small Onion : ¼  cup

Kasmiri Dry  Chilli: 4

For Gravy:

Big Onion :  1/2 cup

Green chillies : 2 split lengthwise

Salt: to taste

Tamarind : 1 Lime size soaked in water and strained

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      Dry roast the items under masala section on sim flame until golden brown.
2)      Keep it aside to cool.
3)      Grind it in a mixer without water to form a fine powder.
4)      Meanwhile in a earthern pot or kadai, 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 turns translucent, mix the pressure cooked items and sauté for 2 mins.
7)      Pour 2 cups water, mix the grinded masala into the above and boil.
8)      When its half cooked, add extracted tamarind juice and boil for another 5 mins
9)      Garnish with curry leaves.