Panneer Appam

Ingredients
Panneer : 125 gm

Maida : 250 gm

Sugar : 250 gm

Peppercorns : a little

Cardamom : a little

Ghee : as needed

Method
Grind panneer to a paste.

Powder cardamom and peppercorn.

Mix a cup of water with sugar in a vessel and heat on a low flame.

When the sugar dissolves, remove the vessel from the stove and let it cool.

Mix ground panneer, maida, cardamom powder, pepper powder and sugar syrup to a batter without lumps.

Heat ghee in a frying pan.

Add a spoonful of batter to ghee and fry the appams till they are golden.

Palaakottai Erisaeri

Ingredients

Palaakottai ( jackfruit seed ) : 30

Lime : ½

Coconut : ½

Green chilli : 3

Garlic : 3 pods

Cumin : 1 tsp

Mustard : 1 tsp

Turmeric powder : ½ tsp

Ghee : 2 tbsp

Dry red chilli : 1

Curry leaves : a little

Salt : as needed

Method

Peel skin of palaakottai and cut into two.

Boil with 2 cups of water.

Grate coconut.

Grind coconut with green chilli, garlic, cumin, salt to a paste.

When the palaakottai is cooked, add ground paste, turmeric powder and boil for 5 minutes.

Mash the contents well and remove the pan from the stove.

If needed add some water.

Add lime juice and stir well.

Heat ghee in a frying pan.

Add mustard, chilli, curry leaves and when mustard splutters transfer to the contents.

Serve erisaeri hot, with rice, poori and chappathi.

Puli Kuthi Upperi

Ingredients:
Raw Rice           50 grams.

Tamarind           Size of a lime

Red Chillies       Five or six as per the Spicy Tooth ( ahem...like sweet tooth).

Asafoetida         A small piece.
Turmeric powder, Salt.
Sesame seeds & Mustard for garnishing.

Curry Leaves.    A Pinch

Ladies Fingers.   5
Potatoes            .2 big ones.
Brinjals               3.No:

Raw Banana       1No:

Method:

Cut all the vegetables into pieces(as for Sambar). Extract tamarind juice and add water, so that the extract is two to three inches above the vegetables. Add salt and turmeric powder and asafoetida and boil.

Meanwhile soak the rice in water for ,say, 15 minutes , drain and fry in a dry kadai. Add the chillies after a few seconds and stir & keep frying on low flame till the rice turns golden brown. Remove and powder in the blender coarsely.

Once the vegetables are done, remove from fire. Keep a big kadai or the Pressure cooker vessel on the flame. Add three teaspoons or more of Coconut oil. Add mustard seeds and subsequently the sesame seeds. Add curry leaves and pour the vegetable/tamarind gravy. Lower the flame. Stir well and add the powder. Make the flame very low and keep this closed. It will be ready in a few minutes.( If you want it like dry vegetable dish, add more powder). This will be like a gravy.

Remove from fire and add a spoon of coconut oil.

Presto ! The dish is ready.

The powder can be made well ahead and stored in dry bottles.

REAL NADAN SWADUKAL: Koorkka Olathiyathu

REAL NADAN SWADUKAL: Koorkka Olathiyathu

Koorkka Olathiyathu

Ingredients:-

Koorkka or Chinese Potato - 1 cup (Chopped into small pieces)

Onion - 2 or 3 (Medium)

Red chillies broken – 3 or 4

Garlic - 2 cloves

Curry leaves - few

Green Chillies - 1

Tumeric powder- a pinch

Grated Coconut - 1/2 cup

Salt to taste

Oil – 2 tsp

Method:-
Wash the koorkka properly and scrape the skin. Immerse it in water. Cut them into bit pieces. Take a pressure cooker add 1/4 cup of water along with the chopped koorkka, salt, tumeric powder and green chillies. Cook until its well done and then drain the water and keep the koorkka aside. Grind the onion, red chillies and garlic togther coarsely and keep them aside. Take a kadai or wide pan and heat the oil and add the crushed ingredients, curry leaves and grated coconut. Stir fry them for couple of mins and then add the cooked koorkka. Cook on medium flame for 10 mins until it turns dry. Serve hot with rice.

Keerai Molakootal

Ingredients:


Spinach/Palak/keerai - 1 bunch (serving for 2 people)

Salt

Turmeric powder

Toor Dal - 1 cup (well cooked)


Grinding:

Coconut grated/powder - 1/2 cup

Red Chilli - 1

Milagu/Black Pepper- few

Cumin Seeds/Jeera- 1tsp

"Cumin Seeds and Black-pepper are two another healthy Ingredient"



Seasoning:

Mustard Seeds -1 tsp

Asafoetida Powder a pinch

Cumin seed - 1/2 tsp

Ulud dal - 1 tsp


Method:

Cut keerai finely, add salt, turmeric powder and sprinkle some water and cook keerai for few minutes and keep it aside. Now take the blender add the blending material (coconut, red chilli, black pepper and cumin seeds) and grind it to a paste and add little water to it so that the kootu would have a gravy effect. Now take a frying pan and do the seasoning (mustard seeds, asafoetida powder, Cumin seeds and Ulud dal). Note fry the Ulud dal well. Now add the cooked keerai, toor dal and the ground paste and saute well and cook it for few minutes. Keerai moolakootal is ready to be served with hot steamed rice/rasam rice/ rotis..

Thattukada Chicken Fry

IngredientsChicken drumsticks - 4
Ginger-Garlic paste - 1tsp
Coriander powder - 3/4tsp
Red chilli powder - 3/4tsp
Turmeric powder - 1/8tspGaram masala powder - 1/2tsp
Rice flour - 1/2tsp
Salt - to taste
Coconut oil - 1/2cup
Curry leaves - 2 to 3
sprigsGreen chillies - 5
Lemon - 1
 
 
Method1
.Clean the chicken drumsticks,Pat dry and make few slits on them
 
            2.Make a paste of all the marinade ingredients using lime juice
            3.Marinate the chicken for an hour atleast,refrigerated
            4.Heat the oil in a pan and fry the chicken in medium-low heat till brown on all sides and drain               exces on kitchen paper
            5.In the same oil deep fry curry leaves and slit green chillies(remove the seeds from the chillies to reduce heat)6.Garnish the fried chicken with lemon wedges,fried curry leaves & chillies...
Serve Hot....

DAL MUSHROOM

INGREDIENTS

Tuar dal-1/2 cup,ginger-garlic paste-1tbsp,1 green chilli chopped finely,coriander afew, 4 small mushroom soaked in cold water r 20 min then cut into small pieces,dry mango pwd-1/4 tsp,chilli pwd-1/2tsp,salt to taste,haldi pwd-1/4tsp,oil-1tbsp,currypatta-a few.coriander a few.,rai-1/4tsp,jeera-1/4tsp.


METHOD

1.Take cooker while boiling dal add mushroom with it and boil it.

2.Once dal is done keep it aside .

3.Take a kadai pour oil,add rai and jeera,ginger-garlic paste,green chilli,curry patta and sautee.

4.Add masalas' dry mango pwd,red chilli,haldi pwd,and salt and mix well.

5.Now add boiled dal with mushroom to this let it simmer r a while .

6.Garnish with coriander and serve with hot parathas or rice.

DALIAKHICHDI

INGREDIENTS


1 cup dalia(half-broken wheat), moong dal-1 cup,1/2 carrot(cut into small peices),peas 1/2 cup,1 small onion cut finely,1 small tomato cut finely,1 greenchilli cut finely,currypatta a few,ginger -garlic paste(1 tbsp),ghee-2tsp,chilli pwd 1/2tsp, haldi pwd a pinch,salt to taste,water-6 cups



METHOD

1.Roast the dalia n a cooker til it turns slightly brown..take out from the cooker and keep it aside.

2.Pour ghee inside the cooker add ginger-garlic paste,currypatta,green chilli and saute.

3.Add the veggies add onion,tomato,peas and carrots and saute.

4.Add the masalas' haldi pwd,chilli pwd and salt and mix well.

5.Add water (6 cups) and moong dal and mix well close cooker ,after 3 to 4 whistles switch it off.

6.If the khichdi is too watery u can allow it to cook r one more whistle if it is too thick add 1 cup of water and let it boil some more.

7.Once done serve it with spicy pickle and papad.

PAPPAYA ULARTH

Pappaya Ularthu

NADAN RUCHIKAL

Ingredients:-

Raw Pappaya cut lengthwise - 1/2 kg

shallots chopped - 5-6 nos

Garlic crushed - 2 tsp

Green chillies - 2-3 nos half slit

Turmeric powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Mustard seeds

Curry leaves

Oil

Salt to taste

Method:-

• Heat oil in a pan and add mustard seeds
• When it starts to splutter add chopped shallots ,garlic,green chillies,and saute' it for 2-3 minutes
• Add turmeric powder and red chilli powder and fry it for a minute
• Now add the pappaya pieces ,mix it well and cover it with a lid,allow it cook for a medium flame for 3-4 minutes.
• Add 1/4 cup water if needed
• Remove the lid and keep it on a low flame
• Let the pappaya get roasted for 10 minutes ,and the excess water is absorbed
• Remove from fire and serve hot

KAPPA &BEEF CURRY

Kappa & Beef Curry

Seasoned Tapioca and Beef curry

Ingredients:-

Kappa/Tapioca - 1 kg

Grated coconut - 1 cup

Turmeric powder- 1/4 tsp

Small onion chopped - 2 tsp

Green chiles slit lengthwise - 4

Cumin seeds - 1/2 tsp

Curry leaves

Salt to taste

Clean and cut the kappa into small pieces. Cook it covered by adding turmeric powder and salt, for 20 minutes or until it is well cooked. Drain and set aside.Grind grated coconut, green chiles, onions and cumin seeds to a corse paste by adding salt and very little water. Mix coconut paste and curry leaves with the cooked kappa and mash the kappa with the back of the spoon , and combine it well.Simmer for 3 minutes and if needed pour one tsp of oil on the top of it . Serve warm.

 Beef curry

For the marinade

Beef - 1 kg

Chili powder - 1 1/2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala - 3/4 tsp

Salt to taste

For the Gravy

Onions chopped - 2

Tomato chopped - 1

Coconut cuts - 1/4 cup

Green chili - 3

Ginger crushed - 2 tsp

Garlic crushed - 2 tsp

Chili powder - 1  tsp

Coriander powder - 1 tsp

Garam masala - 3/4 tsp

Curry leaves

Bay leaves

Salt to taste

Combine all the ingredients for the marinade and rub it with the beef and set aside for 15 minutes to 1 hour. Pressure cook the marinated beef for 3-4 whistles , by adding a couple of tspns of water.

Heat oil in a pan and add bay leaves and curry leaves.add the coconut cuts and fry it 4-5 minutes. stir in the chopped onions, green chiles and saute for 5-6 minutes, or until soft. add crushed ginger and garlic and combine well. Add tomatoes and saute for another 2 minutes.In a cup of water combine chili powder, coriander powder and  garam masala and pour it to the pan.bring to boil and add the cooked beef piecesand salt to taste . Simmer for 15 minutes and serve warm.

KUTTANADAN MEEN CURRY

Kuttanadan Fish Curry- Meen curry

Ingredients:-

Fish - 1 kg
Shallots - 10 nos
Garlic thinly sliced 1 tsp
Ginger thinly sliced 1tsp
Green chilly - 3
Red chilly powder - 2.5 tsp
Coriander powder - 1 tsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Tamarind(Kudampuli) - 4 medium pieces
Salt to taste
oil
Mustard
Curry leaves


1. Clean and cut the fish into medium size pieces
2. In a small bowl mix all the powders with water to make a paste
3. Soak Kudampuli and keep it aside
4. Heat oil in a pan and add mustard seed
5. When the mustard seeds start to splutter add shallots,green chillies,ginger ,garlic and curry
leaves.Saute it till they are soft
6. Add the prepared paste to the pan and fry on a low heat
7. Add the soaked Kudampuli and water .Bring it to boil
8.Add the Fish pieces and cook on a medium heat till the fish is cooked and gravy is thick
9.Before removing from the heat, add 1 tsp of oil to the curry

Delicious kuttanadan fish curry - meen curry is ready to be served.   

KAPPA WITH MEEN CURRY

Ingredians:

>2medium size kappa/Tapioca wahed,Peeled and chopped in to smoll cubes

>1/2 and 3/4 cup grated coconut

>4 smoll green chilly chopped

>1 small red pearl onion/Shallot finely chopped
>1/4 tsp +1/4 tsp termeric powder

>salt to taste

>1 tsp coconut oil

>1/2 tsp mustard seeds
>3-4 Dry red chillies
>1 sping curry leaves
Method :

Wash and cubed pieces thorughlyin cold water;fill a large saucepan water enough to cover the KAPPA and bring to boil.when it boil,drain the water and fill the pan again cold water (just enough to get cooked) and add salt and termeric and cook until the Kappa is soft, when pierced with a fork and knife.
>Meanwhile,prepare the ground coconut mixture.Crush andblend the greated coconut well with finely chopped smoll onion,green chillies ,turmeric powder and a tinge of salt,using your hand OR a mortar- pestle set or put all the ingredients in a smoll food processor and pulse 1-2 times
>When the Kappa is soft and water is evaporated well, add the grated cocunut mixture to this and combine thoroughly,breaking the Kappa cubes with a wooden spatula,to get a semi mashed Kappa and cook for not more than 2 minute.Do a taste- test here and adjust the salt.In anothor pan,heat oil and when steaming hot ,sputter mustard seeds,dry chillies and curry leaves and pour and every thing to the semi-mashed Kappa and stir well to combine.Served with fish curry


KUTTANADAN MEEN CURRY

Ingredians:
>6-7 sliced clean fish
>6-8 sliced onions (smoll)
>4 green chillies
>2 smoll garlic clovers
>1 smoll piece of ginger
>1 spring curry leaves
>2&3 piece of kodam puli
>2 tsp red chilly powder
>1/4 tsp termeric powder
>2 cup thin coconut milk
>1/4 cup thick coconut milk
>2-3 tsp coconut oil
>Methi seeds powder 1 tsp
>Salt to taste
Method :
Kazhuki vruthiyakkiya Meen piceukal 4 ennam ,man chattiyil 2tsp coconut oil ozhikkuka chuakumbol slice cheithu vachirikkunna ,garlic and shallotum cherthu vazhattuka ,green chilly curry leaves add cheyyuka light broun aakumbol Termeric powder,red chilly powder,Methi seeds powder enniva add cheyyuka
Masala moothu kazhiyumbol athilekku 2 cup thin cocunut milk ozhikkuka athilekku Kudam puliyum uppum cherkkuka kurachu boil cheyyumbol athinte sourness cheyyuka puli kuravanegil 2 pices cherkkukayo remove cheyyukayo cheyyam
Athilekku Fishnte picesukal oronnayi melle iduka slow flamil cook cheyyuka
picesukal adhikam ilakkaruthu podinju pokum
ekadesham boil aayi ennu urappakumbol athilekku thik cocunut milk cherkkuka salt check cheithu5-10 minetu slow flamil cook cheyyuka (with out lid) redy aaya curry stovil ninnum irakki vaikkuka athilekku chuvanna mulakum curry veppilayu shallotum thalichittan kooduthal sugandhavum kittunnathayirikkum
Served with Rice or Kappa

brocoli mutta thoran,

BROCOLI MUTTA THORAN

chop onions, green chilli, saute those in a wok... add beaten egg + salt ..pepper ..stir fry it a few mins... add cut brocoli florets ..steam it by covering the wok with the lid for few mins until its done..