Achinga Mezhukupuratti

Ingredients

Achinga (String Beans) 250 gms
Turmeric powder -1/2 tsp
Crushed Red chilli 1 ½ tsp
Mustard seeds
Shallots
Oil
Salt

Method of Preparation
Cut Achinga Payar length wise.

Cook Payar along with turmeric powder and salt until half done

Pour Oil in a Pan. Splutter mustard seeds followed by curry leaves . shallots and crushed redchilli. Saute well.

Add the half cooked payar to this and mix well. Close the lid and cook in low flame for a minute.

Open the lid and saute until it turns dry.

Tasty Mezhukupuratti Ready

Easy Sambar

Ingredients

Tur dal (Thuvaraparipu)- 100gms

Sambar Masala - 3 tablespoons

Drumstick (medium sized)- 2

Lady's finger (cut into small pieces) - 3

Brinjal - 1 Medium

Onion (Cut into 6 pieces)- 1

Salt -

Tarmarind - lime size soaked in 1/4 cup water

Oil - 2 table spoon

Asafoetidia - 1 tablespoon

Mustard Seeds - 1 teaspoon

Fenugreek Seeds - 1/4 teaspoon

Dried red chilli - 2

Curry leaves


Method Of Preparation

Saute lady's finger in a pan with little oil. Cook Tur dhal in a pressure cooker. Put all vegetables in a vessel add 1/2 tsp chili powder, 1/4 tsp turmeric powder, 2tbs sambar powder. When half cooked put salt , tamarind and cooked tur dhal to it. Then put Asafoetidia and adjust the salt and put the remining sambar powder in it. Allow it to boil.
Remove from fire.

In a pan splutter mustard seeds, fenugreek seeds, curry leaves and redchillies. Saute well and put this to the sambar and close the lid for 5 minutes.

Ela Ada

 Ingredients

Rice flour - 2 cups

Grated Coconut - 1 cup

Jaggery - 1 cup

Cardamom - 1/4 tsp

Water - as required

Salt - a pinch

Banana Leaves few pieces

Method of preparation

Boil water with salt .Take roasted flour in a bowl and pour boiled water in it and stir continuously. Mix the dough with a spoon coz at this time its too hot to touch. After some time knead the dough with hand and make a very soft dough like idiyappam.

Put Jaggerry in water and boil till it dissolves completely. Then fliter it to remove the dirt and sand in it. Then boil again and put coconut gratings, a pinch of salt, cardamom powder, and mix well. Make thick syrup and remove from fire.

Now take a small banana leaf , clean it and make it dry. Place the dough, press and spread out on the leaf. Dip fingers in water to avoid sticking. Make it thin; thin ada’s are more soft and tasty.

To this add the coconut jaggery mix in one portion and fold with the other. Press it well.

Can use steamer or Pan

To a frying pan put the ada’s and cover it with a lid.

Cook in simmer for 5 minutes. If using a steamer, steam it for 10 minutes.

Remove the leaf and serve.

Kodappan Thoran (Vaazha Chundu)

Ingredients

Kodappan - 1 nos

Grated Coconut – a half

Green Chilly - 4nos

Mustard

Shallots chopped -6nos

Curry Leaves

Red Chilli Powder - 1 Teaspoon

Turmeric Powder - 1/4 Teaspoon

Salt

Oil

Method of Preparation

Chop Kodappan. Mix it well with oil and salt to remove the kara.

To a pan pour some oil and splutter mustard seeds followed by green chillies, shallots, curry leaves and powders into it and sauté well. Put the kodappan into it and mix well. Close it a lid and cook for some time.

Add coconut gratings to this and mix it and make it dry. Adjust the salt.

Thoran ready

Muthira Thoran

Ingredients


Muthira (Horse gram) 150 gms

Shallots Chopped - 50 gms

Garlic chopped - 1 tsp

Chilly powder- 1 tsp

Green chillies- 4-5

Grated coconut – ¼ cup

Mustard seeds

Curry leaves

Salt

Oil


Method of Preparation

In a pressure cooker cook Muthira with sufficient water, red chilli powder and salt.

Crush green chillies, shallots, garlic, curry leaves and coconut gratings with hand.

In a pan pour some oil and splutter mustard seeds. Add the crushed coconut mixture and sauté it for a minute.

To this add muthira and mix well. Add little oil if needed. Close it with a lid.

Adjust salt.

Parippu Kumbalanga Curry

Ingredients

Parippu (Toor dal )- ½ cup

Kumbalanga pieces(Ash Gourd) - 1 cup

Green chilly – 3 slit

Shallots 4-5

Cumin Seeds – ½ tsp

Turmeric powder - 1 tsp

Cilly powder- 1 ½ teaspoon

Coconut Gratings 1 cup

Mustard seeds

Curry leaves

Red chillies

Salt

Method of Preparation

Grind coconut gratings with 4-5 shallots , ½ tsp turmeric powder and ½ tsp cumin seeds. Cook dhal in a pressure cooker and keep aside. Cook Kmbalanga in a pan with ½ tsp turmeric powder, ½ tsp red chilli powder, green chilies and salt. Mix cooked dhal into this and add the grounded coconut and mix well. Adjust salt .

In a pan pour some oil and splutter mustard seeds, fenugreek seeds, red chillies, curry leaves and sauté well. Pour it to the curry and close the lid for some time to settle down the flavour .

Tasty curry ready .

Kottayam Style Meen Mulaku Curry

Ingredients

Mackerel (Ayala)- 500 gms

Garlic and Ginger - chopped legthwise : 2 tbsp

Green Chilly - 1

Curry leaves and Salt - as to taste

Kumkum Star (Kudum Puli) - soak in water - 2 piece

Red chilly powder - 2 tsp

Turmeric Powder - 1/2 tsp

Fenugreek seeds

Mustard seeds


Method of Preparation

Soak kudam puli in water and keep aside.

Heat oil in a Chatti and splutter mustard and fenugreek seeds.

Add shallots , ginger ,garlic, and curry leaves and sauté well.

Make a paste of chilly , and turmeric powder with water and sauté it well. When oil seen on top pour some more water and when it starts to boil , put the fish pieces and kudam puli.

Adjust the salt. Cover with a lid and cook.

When the gravy become thick remove from fire and serve hot….

Kappa Ulathiyathu

Ingredients

Tapoica – 1 Kg

Shallots – 8-10 nos

Crushed red chilli – 3 tbs

Curry leaves few

Turmeric powder – ½ tsp

Mustard seeds – 1 tsp

Oil

Salt

Water


Method of Preparation

Peel the skin of tapioca and cut into small pieces.  Cook tapioca with water and turmeric powder. When it becomes tender add salt. Drain the water and keep it aside. Heat oil in a kadai and splutter mustard seeds, add curry leaves , crushed red chillies and sauté well. To this add cooked tapioca and mix it well.

Kappa Puttu

Ingredients
• Tapioca ½ Kg

• Rice flour 2 cup

• Coconut 1/2 grated

• Water as required

• Salt as required



Method of preparation


Peel the skin and Grate the tapioca and squeeze water. Add little salt and squeeze again and make it dry and mix it with rice flour.

Mix salt and water and sprinkle it into the rice flour and mix well. Continue till it becomes wet.


Take a Puttukutti or Puttu maker put some grated coconut and over that put wet flour.

Steam it for 5 minutes until the steam comes out from the top.

Uppumanga Curry

Ingredients


Salted mangoes  – 2

Green chillies slit – 2

Shallots(Kunjulli) sliced – 8

Mustard seeds – 1 tsp

Dried red Chillies (Pathalmulaku) crushed – 2 tbs

Curry leaves – 1 sprig

Coconut milk – 1 cup (thick)

Salt – add only if needed
Oil – as needed


Method of preparation

Crush uppumanga with hand and keep aside. In a pan pour oil and splutter mustard seeds. Add shallots , green chilies , curry leaves and crushed red chillies and saute well.
To this put the uppumanga mixture and mix it well. Add coconut milk and adjust the salt .

Uppumanga Chamanthi

Ingredients

1. Uppumanga (Salted Mango)- 1

2. Kochulli (Shallots) - 3

3. Pacha Mulaku (Green Chilli) -2

Method of Preparation

Mash Uppumanga with hand. Crush shallots and green chillies and mix it well with uppumanga .

No need to add salt as salted mangoes contain enough salt.



Tasty Uppumanga Chamanthi Ready…

Eriserry

Ingredients


Mathanga (Pumpkin) - 500 gm

Vanpayar (Red Beans) 150 gm

Turmeric powder 1/2 tsp

Chilli powder 1tsp

Green chillies - 4

Shallots (kunjulli) - 2

Grated coconut 1 cup

Cumin seeds a pinch

Coconut oil 1tbs

Mustard seeds 1/2tsp

Curry leaves - 1 sprig

Dry red chilly-2

Water

Salt to taste

Method of Preparation

Remove the skin of pumpkin and cut it into small cubes. Cook red beans with salt, green chillies turmeric powder, and chilli powder in a pressure cooker . When the payar is almost cooked, add the pumpkin pieces, and cook until pumpkin becomes soft. Grind grated coconut, shallots, cumin seeds. Add the ground mixture and required salt.

Heat oil in a pan, put some coconut gratings and fry till it gets a golden colour and put it to the curry. Season mustard seeds, red chilli and curry leaves .Pour it on the curry and close it with a lid for some time.


Tasty Erisserry is ready….

Sprouted Green gram with Crushed Red chilli

Ingredients
Sprouted green gram- 2 cup

Turmeric Powder-1/2 tsp

Shallots (sliced)-5-6 nos

Red Chilli chrushed – 1 tsp

Curry leaves

Method of Preparation


In a pan put sprouts and pour little water, salt and cook the sprouts. Heat 1 tsp oil in a pan and add shallots, when it turns brown add crushed red chilies, turmeric powder, curry leaves and sauté. Transfer the cooked sprouts to this and mix well.

Sprouts get cooked very fast so don’t Pressure cook.

Cabbage and Carrot Thoran

Ingredients

Cabbage and Carrot (finely chopped) - 1 cup

Small onions(Kunjulli) - 5 nos

Ginger(chopped) – 1 tsp

Green chillies - 2 nos

Grated coconut - 1/4 cup

Salt - As reqd

Turmeric powder – 1/4 tsp

Mustard seeds - 1 tsp

Black gram(Uzhunnu) - 1 tsp

Curry leaves(chopped) - 1 tbsp

Dry red chillies(Pathalmulaku) - 2 nos

Coconut oil - 1 tbsp


Method Of Preparation


Heat oil in a pan

Splutter mustard seeds then add black gram (uzhunnu) and allow it to become brown.

Add dry red chillies and curry leaves and sauté

Add cabbage and carrot and mix well.

Cover and cook for 5 minutes on a low flame.

Crush together coconut, shallots, ginger, green chillies, turmeric powder, and salt.

Add the above mix into the cooked vegetables and mix well

Cook for another 5 mins on a very low flame.

• Don`t use water while preparing.

Coconut Chutney

Ingredients

Grated coconut - 1 cup

Small Onion - 3-4 nos

Curry leaves - 1 sprig

Chilly powder - 1/2 tsp

Green Chilli -1 nos

Salt - As required

Coconut oil - As required

Method Of Preparation

Grind grated coconut, shallots, and green chilli well.

Heat 1 tsp Oil in a pan

Put Mustard seeds, curry leaves and red chillies and sauté for 1 min.

Add 1 cup of water to this and add required salt. Allow it to boil.

Then add the ground mixture to the boiling water, and stir well for 1 min.

Don’t Boil , it may result in curdling.

Ethakka (Ripe Banana) Pulisserry

Ingredients

Raw Banana (Ethakka) – 400 gms

Chilli powder- 1 gms

Turmeric powder – 1gm

Coconut – 200 gms

Green Chili – 2 slit (optional)

Cumin seeds( Jeerakam) – 1 gm

Curd- 1 cup

Curry leaves- 3 sprigs

Salt – To taste


Seasoning

Oil -

Fenugreek seeds (Uluva) – 1 gm

Mustard seeds – 1 gm

Broken Red chillies (Pathalmulaku) – 2 nos

Curry leaves - few


Method Of Preparation


Cut Bananas into semi circles

Add Chilli powder, turmeric powder, green chili , salt and water till bananas cook

Grind Coconut, Cumin seeds, turmeric powder to a fine paste.

When bananas are cooked, add ground ingredients, followed by

well beaten curd and more salt.

Simmer, Stirring and heat it and remove from fire.


For Seasoning

Heat oil in a pan

Add Mustard seeds, fenugreek seeds, broken red chillies

When seeds crackle, add curry leaves and pour it to the dish.


Tasty Pulisserry is ready...

Upma

Ingredients

• 1 cup Rava / Sooji (Semolina)

• 1 inch Ginger chopped

• 1 chopped Onion

• 3 Green Chillies slit

• 1 Carrot chopped

• 1 tsp Urad Daal

• 1 tsp Mustard Seeds

• 1/2 tsp Turmeric Powder

• One handful of Grated Coconut

• Chili powder to taste (optional)

• Few curry leaves

• 2 tblsp Oil

• Salt to taste

Method Of Preparation


• Fry rava till light brown color and set aside.

• Heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.

• Add few Urad dhal (Uzhunnu) and curry leaves

• Add onion, ginger and green chilies. Saute for some time.

• Add all the vegetables, and sauté then add turmeric & chili powder, and salt to taste.

• Now add 1 ½ cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.

• Put the coconut gratings and In this sage u can check the salt and add if necessary.

• Add the fried rava to it. Stirring constantly till it becomes little thick.

• Take off from the heat . Garnish with Curry leaves…

Upma ready…..

Appam

Ingredients

raw rice soaked for 4-5 hours- 2 cup

coconut shavings- 4 cups

cooked rice 1 cup

a pinch of yeast granules dissolved in some coconut water or little hot water

salt and sugar to taste

Method Of Preparation
Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Do not add too much water. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours. Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.

Paripu Payasam

Ingredients
Parippu (Green gram dal)- 250gm
Sarkara (Jaggery)- 250gm
Coconut milk -From 2 coconuts
Ghee-2 tbs
Cashew nuts, Raisins-As required for seasoning

Method of Preparation
Fry dal till light brown. Clean and boil the fried dal well. Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

Ambalappuzha Palpayasam

Ingredients
1. Milk : 4 glasses.
2. Sugar: 1 glass.
3. Rice : 1 handful (preferably chemba pachari).

Method of Preparation

1. Wash and dry the rice thoroughly.
2. Put all the contents together in a pressure cooker, close the lid
without weight on and put on high flame.
3. Wait till steam comes, then put on the weight and simmer the flame.
4. Simmer it for sharp 30 minutes (u dont have to worry about the number of whistles).
5. Switch off the gas after 30 minutes and wait for the pressure to relieve, which might take some time.

Delicious palpayasam is ready to be served.