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.

Tomato Fish Curry

TOMATO FISH CURRY

Preparation Time: 30 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Coriander powder : 1 tbsp

For Gravy:

Small Onion :  1/2 cup

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 splited lengthwise.

Tomato: 3 diced as cubes.

Salt: to taste

Pizhi puli(tamarind):1 piece soaked in water and juice extracted

Fish pieces ( Any Fish): 200 gm

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 gravy listed above.
3)      When the sauted items turns translucent, mix the masala and sauté for 2 mins.
4)      Pour 2 cups water into the above and add extracted tamarind juice and boil.
5)      Add the washed Fish pieces into it.
6)      Boil it until the Fish is fully cooked.
7)   Garnish with coriander leaves

Tomato Rice (Thakkali Sadam)

TOMATO RICE(THAKKALI SADAM)

Preparation Time: 8 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

For Sauting:

Big Onion :  1/2 cup cut as cubes

Tomato: 2 cup diced as cubes

Turmeric : ½ tsp

Salt: to taste

Cooked rice(Sona Masoori rice): 2 cups

Mustard seeds : 1 tsp

Curry leaves : 2 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.
4)      When the contents turn dry mix cooked rice and cook for 2 mins.
5)      Garnish with coriander leaves.
 
Note: You can also use cooked rice prepared and kept in fridge overnight.

Ivy Gourd Clam Fusion (Kakka kovaka ularth)

IVYGOURD CLAM FUSION

Preparation Time: 45 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Boiling:

Clams : 1 kg

Marinating Clams

Clams meat

Small Onion crushed : 2 tbsp

Ginger Garlic Paste : 1 tbsp

Chilly Powder: 2 tsp

Pepper powder : 1 tsp

Salt : acc to taste

For Sauting:

Sauting IvyGourd

IvyGourd:  ½ kg cut lenthwise

Big Onion : 2 medium cut lengthwise

Green Chilly : 1 big split lengthwise

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Immerse clams in cold water for 15 mins(every 5 mins change water) to remove the sand and dirt.
2)      Boil it until clams open up and shows the clam meat.
3)      Keep it aside for cooling.
4)      Crack the shell and take the clam meat and marinate it with items under “clam marinate”.
5)      In a kadai put 1 tbsp oil and splutter mustard seed and sauté ivy gourd, green chilly and big onion.
6)      At the same time sauté the marinated clam until properly cooked and fried.
7)      When ivy gourd is half cooked, mix the cooked clam and saute for 2 mins more.
8)      Serve hot.

Baigan Bhartha

BAIGAN BHARTHA

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Gas heating:

Baigan : 3 medium

For Gravy:

Big Onion :  1/2 cup

Ginger garlic Paste : 2 tsp,

Tomato: 1 cup

Chilly powder : 1 tsp

Coriander Powder : ½ tsp

Turmeric powder: ½ tsp

Salt: to taste

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Coriander Leaves : 2 tsp

Preparation:-
1)      Gas burn the baigan as in the image above.
2)      Remover the burnt cover and cut it into small cubes.
3)      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, sauté well the items under gravy listed above.
6)      When the sauted items turns translucent, mix the Baigan cut cubes, masalas listed above and sauté for another 2 mins.
7)      Pour 2 cups water and boil until cooked.
8)      Garnish with coriander leaves.

SAUSAGE WONDER

SAUSAGE WONDER

Preparation Time: 8 min

Cooking Time: 3 min

Serves: 6

Ingredients measure:-

Green Peas frozen : 1 cup

Salt : 2 tsp

Big Onion : 1 cup cut as cubes

Cooking oil : 1tsp

Chicken sausage : 2 cut as small cubes

Tomato Medium : 1 cup cut as cubes

Preparation:-
1)      Boil the frozen peas for 2 mins.
2)      Saute the remaining items until cooked.
3)      Strain the green peas and mix it with the above ingredients.
4)      Garnish with coriander leaves.

HONEY DROOLS

HONEY DROOLS

Preparation Time: 10 min

Cooking Time: 3 min

Serves: 4

Ingredients measure:-

Bread: 4 slices

Sugar: to taste

Milk:  ½ cup

Cheese : 1 cube

Cinamon powder: 2 tsp

Honey : 2 tbsp

Oil : Sufficient for deep fry

Preparation:-
1)      Cut the bread pieces as in the image above.
2)      Submerge 4 small pieces in milk and put 1 small ball cheese in each and fold.
3)      Cover each with a  slightly water soaked piece to complete the coating
4)      Deep fry the above pieces and keep aside.
5)      Deep fry the remaing rectangular bread pieces and keep it as shown in image.
6)      Drool honey and serve hot.