Pazham Kanji (Left Over Rice In Brine)

Preparation Time: 10 min+ overnight

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Brown Rice : 2 cups

Water: Sufficient for batter

Small Onion: ½  cup crushed

Kanthari(Thai pepper): 3-4 crushed[I used normal green chilly as it was not available here]

Rock Salt: 1 tbsp

Oil : 1 tbsp

Preparation:-

1)      Crush Thai pepper and small onion.
2)      Keep it aside.
3)      Pressure cook rice with 4 cups water.(rice shouldn’t be overcooked)
4)      Wait for the whistle to go off and strain the rice.
5)      Take a earthern pot and pour 5 cups water and dump in the strained rice.
6)      Spoon in 1 tbsp rock salt and the crushed items.
7)      Leave it overnight, with the earthern pot closed.
8)      Next morning, have it with sour broken curd curry/ chammathi(chutneys)/any sour curries.

Lauki Dal Ka Sabji (Bottle Gourd Dal Semi Dry Curry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For pressure cook:

Toor Dal : 1 cup

Lauki(Bottle Gourd): 2 cups chopped as cubes

Salt: acc to taste

For Frying:

Big Onion : 2 cut lengthwise

Tomato : 2 cut lengthwise

Green Chilly :  2 split lengthwise

Garlic : 2 tsp crushed

Turmeric powder : ¼ tsp

Red Chilly powder : 1 tsp

Coriander Powder: 1 ½ tsp

Salt : Acc to taste

Cumin seeds : 1 tsp

Asafetida(hing): 1 pinch

Corainder leaves : 2 tsp

Preparation:-

1)      Pressure cook the items under pressure cook listed above for 1 whistle.
2)      Keep it aside.
3)      In Kadai, Pour 2 tsp oil and splutter the cumin seeds and Asafetida.
4)      Saute Big onion, Green chilly and ginger garlic paste accordingily till translucent.
5)      Spoon in Coriander powder and sauté followed by Red Chilly powder and Turmeric.
6)      Put tomato and 1 cup water to allow the mix to blend and mash well.
7)      Mix in the pressure cooked items to the above and mix well.
8)      Add sufficient salt and allow the water level to come down.
9)      Make it to a semidry state.
10)  Pour it in a casserole and garnish with coriander leaves.

Kalleparathi(Hand Tossed sweet Wheat PanCake)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Atta(Wheat Flour) : 2 cups

Jaggery Grated: 1 cup

Water: Sufficient for batter

Grated Coconut: ½  cup

Sugar: 1 tbsp

Oil : 1 tbsp

Preparation:-

1)      Whisk all of the above together except oil to a form a not so loose batter.
2)      Keep it aside for a while.
3)      Heat a tawa well and sprinkle some fresh water with hand to check the sizzling sound.
4)      Pour 2 ladle of batter to the tawa and toss it with a wet hand(dip hand in water and toss) as in image.
5)      Drizzle 1-2 tsp oil over the top and flip it to cook both the sides.
6)      Take it out the tawa to get Kalleparathi.

Note:-Kalleparathi is a Malayalam word which literally means spreading the batter with hand in a tawa. 

Canned Tuna Fusion (Semi Dry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

Big Onion: 4 medium cut lengthwise.

Green Chilly : 2 splited lengthwise.

Tomato: 3 medium cut lengthwise

Capcicum: 2 medium cut as cubes
Potatoes: 3 medium cut as cubes

Canned Tuna: 2 cans

Branded Chicken Masala powder: 2 tsp

Garam Masala: 1/2 tso

Pepper : 2 tbsp

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Pour oil and splutter mustard seeds, curry leaves and green chilies.
2)      Saute capsicum,Big Onion, Ginger garlic paste, Potatoes  and tomatoes.
3)      Add sufficient salt and spoon in the chicken masala powder and garam masala.
4)      Saute till translucent and potatoes boil well.
5)      Add 1 cup water and make the mix mushy(Do this if u don’t like the semi raw crunchy onion, tomato taste)
6)      To this add canned tuna as such.
7)      Saute for 10 mins with sauting in between.
8)      Garnish with pepper, 1 tsp chicken masala and coriander leaves.

Creamy Aloo Baigan

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Gravy:

Big Onion :  2 cups cut lengthwise

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 splited lengthwise.

Peanut: 1 cup

Cashewnut: ½  cup

Grated coconut: 1 cup

Branded chicken curry powder: 1-2 tbsp

Salt: to taste

Baigan(Brinjal) : 6-10 medium cut into quarters.

Potato(Aloo) : 4-5 medium quartered

Mustard seeds : 1 tsp

Jeera: 1 tsp

Coriander leaves : 2 tsp

Preparation:-

1)      Grill or fry both Baigan and Aloo in a kadai and keep it aside.
2)      Prepare the masala mix, For that pour 1 tsp oil in kadai, and sauté Peanut, Cashew, grated coconut, big onion, ginger garlic paste, tomato, green chillies and chicken masala powder.
3)      Fry it for 2 mins in medium flame and allow it to cool.
4)      Grind it to a fine paste.
5)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and jeera.
6)      When it splutter, sauté well the grinded paste prepared as above.
7)      When the sauted items got mixed well, Dump in the fried items.
8)      Pour sufficient water into the above so that pieces are immersed and cook with lid closed.
9)      Saute in between and if needed add some water.
10)  Cook till done.
11)  Garnish with coriander leaves.

Note:- The dish prepared is medium hot, If more sweetness is needed for the dish you can add fresh cream at the end and mix it up.

Wheat Quboos(Arabian Dish)

Preparation Time: 2 hr 15 min

Cooking time: 10 min

Serves: 10

Ingredients measure:-

Wheat(Atta): 6 cups

Curd: 1 cup

Salt: 2 tsp

Active Dry yeast: 2 tsp

Warm Water: 1 cup(as req to knead a soft dough)

Warm Milk: 1 cup

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      Soak dry yeast in warm water with sugar for 15 mins or till the upper layer turns frothy.
2)      Mix Milk, curd, Warm Water and salt together and combine it with the frothy yeast.
3)      Ladle in the Atta as reqd. and make a soft dough.
4)      Cover and keep it for 2-3 hrs depending on the warm room temp(the dough should rise).
5)      After 2-3 hrs we can see that the dough has gone to double measure.
6)      Make lemon size balls and roll each into chapathi size with a chapathi roller.
7)      Heat a tawa and put each spreaded quboos and wait for bubbles to form.
8)      Cook each side by pressing over the quboos with damp cloth or a flattened spoon.
9)      Allow the quboos to rise and flip to the other side and cook.
10)  Serve hot with hummus, coleslaw or any creamy curry.

Cherupayar Curry(Green Gram Curry)

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 Grinding:

Small Onion :  1/2 cup

Garlic : 1 tbsp crushed,

Grated coconut: 1 ½ cup

Cumin : 2 tsp

Turmeric: ½  tsp

Salt: to taste

Kashmiri Chilly powder: 1 tsp

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)      Fry the Washed green gram for 2 mins  in 1 tsp ghee and keep it aside.
4)      Meanwhile in a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
5)      Spoon in Kashmiri chilly powder and sauté.
6)      When the curry leaves splutter, add Dry red chillies. Also spoon in Kashmiri chilly powder and sauté.
7)      Finally add the mix of the pressure cooked and grinded items together.
8)      If required, add some water and boil for 5 mins.
9)      Garnish with 1tsp melted ghee and curry leaves.