Beetroot Thoran

Ingredients

Beetroot (Grated) - 1 cup

Small onions(Kunjulli) - 6 nos

Ginger– 1 small piece(chopped)

Green chillies – 4 nos

Grated coconut - 1/4 cup

Salt - As required

Turmeric powder – 1/4 tsp

Mustard seeds - 1 tsp

Curry leaves- 1 tbsp

Coconut oil - 1 tbsp

Method of Preparation


Heat oil in a pan. Splutter mustard seeds, followed by green chillies, ginger and curry leaves. Squeeze the excess water from beetroot and mix it well with the sauted. Crush together coconut, shallots , turmeric powder and salt using hand and mix it well. Cover and cook for 3 minutes on a low flame.


Don`t use water while preparing.

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

Tomato Curry

Ingredients
Tomato (Thakkali) – 4 nos

Turmeric powder – ½ tsp

Chilly powder – ½ tsp

Garam masala- ¼ tsp

Ginger- 1 small piece

Coconut milk – 1 cup

Onion - 1 big

Oil - 2 tsp

Mustard seeds - 1/4 tsp

Curry leaves

Salt

Method of Preparation

Heat oil in a pan and splutter mustard seeds, curry leaves, onion, ginger, green chilli and sauté it well. Add chilli powder, turmeric powder, garam masala powder and sauté for a minute. Sprinkle ittle water then add tomato pieces to this and sauté till it becomes soft. Add required amount of salt. Then add coconut milk and mix well. Turn off heat.

Aval Uppuma

Ingredients

Rice flakes (Aval) - 2 cups
Grated coconut – a handful
Green chillies – 3 nos slit
Ginger - 1" piece
Curry leaves - 1 sprig
Black gram (Uzhunnu) - 1/2 tsp
Mustard seeds
Onion - 1 nos
Oil
Salt
Water

Method of Preparation

Put rice flakes (aval) in water and take immediately and squeeze it and dry.

In a pan pour oil and splutter mustard seeds, then put urad dhal when it turns brown add green chillies, red chillies , oinion, ginger , curry leaves and salt. Saute it well. To this add aval and mix it well. Put coconut gratings to this and mix well.

Sauté it and make it dry.

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 .

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.

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 .

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.

FRIED CAULIFLOWER

(serves 2)

Ingredients

1 small cauliflower
½ tsp onion seeds
2 tsp mustard seeds
1 tsp red chili (cut into 4-6 pieces)
½ tsp fenugreek seeds
4 dried chilies
1 tbsp oil
salt to taste

Method Of Preparation

· Heat the oil in a thick bottomed pan and then add mustard seeds.
· Sizzle for a few seconds until the seeds have popped.
· Add the red chili, onion seeds, fenugreek seeds, stirring to mix.
· Reduce the heat and gradually add the cauliflower and salt.
· Stir-fry for 10-15 minutes or until golden brown, coating the cauliflower in the spice mixture.
· Serve hot.

Soya Kofta

Ingredients
Soya Granules- 1 ¼ cup
Boiled Mashed Potatoes- 2
Tomato Puree- 2 tablespoon
Onion Paste- 1 tablespoon
Pepper Powder- 1 teaspoon
Ginger-Garlic Paste- 1 teaspoon
Coriander Powder- 1 teaspoon
Saunf Fennel Seeds) - ½ teaspoon
Garam Masala Powder- 1 teaspoon
Turmeric Powder- 1 pinch
Salt- To taste
Oil- 1 tbsp
Coriander- For garnishing

Method Of Preparation
Mix mashed potatoes, Soya granules, salt, and pepper powder in a bowl
If the mixture is watery, mix a little corn/rice flour and then make smalls out of it and deep fry it in oil
Keep this aside.
Heat oil in a pan and add saunf, ginger-garlic paste, onion Paste, tomato puree, and fry for a while.
Then add Pepper Powder, coriander powder, garam masala powder, turmeric powder, salt and cook for a while.
Then add fried Soya koftas or balls into it and stir for sometime.
Add fresh cream and cashew paste to add more flavor (optional)
Garnish with coriander leaves and serve with chapathi, Rotis, Pulkas, Kulchas or Nan. You could even enjoy this with plain rice

Soya Manchurian

Ingredients
Soya Chunks- 1 small cup
Maida- ½ tbsp
Corn Flour- ½ tablespoon
Pepper Powder- For taste
Aji-no-moto- 1 pinch
Finely Chopped Garlic- 10 pods
Green chillies- 5
Soya Sauce- 1 teaspoon
Capsicum- 1
Salt- to taste
Oil- For frying
Finely chopped spring onions- little
Method Of Preparation
Soak the Soya chunks in hot-water for 10 minutes.
Then squeeze them to remove the excess water from it and keep aside.
Mix Maida, corn-flour, salt, Pepper powder well in a bowl.
Mix water if required to get a batter form , add the squeezed Soya chunks into it and deep fry it in oil and keep those fried soya aside.
Heat little oil in another kadai or pan.
Add chopped garlic, green chillies, Chopped capsicum, and sauté for a while.
Add Soya sauce, Aji-no-moto, and little water and cook for a while.
Then add those fried Soya ones into it and sauté it for sometime.
Sprinkle chopped spring onions and serve.

Ingredients

1.Tapioca chips 750 gm.

2. Scraped coconut 1 cup,

3.Nescafe 7 level teaspoons,

4. Sugar 500 gm,

5.Ghee 1 tabelspoon,

6.Water 1 ½ cups.

Method Of Preparation

1.The Nescafe is dissolved in ½ cup hot water and kept aside.

2.The sugar is dissolved in the remaining water and heated, and before it reaches the syrup form, the Nescafe is added along with the scraped coconut and heated till all the water is gone.

3.When the mix reaches the required consistency, the ghee is added.

4.To this the tapioca chips are added and mixed well till the Nescafe mix covers the chips. Once this is done, it is taken off the fire. (While mixing make sure the tapioca chips do not break).

5.This may now be cooled, ready for use.

Vegetable Spring Rolls

Ingredients

Flour - 50 gm
Corn flour - 50 gm
Egg(beaten) - 1 no
Water - As reqd
Garlic(grated) - 30 gm
Carrot(grated) - 50 gm
Cabbage(grated) - 60 gm
Capsicum(grated) - 60 gm
Beans - 50 gm
Sugar - 1/2 tbsp
Soya sauce - 1 1/2 tbsp
Salt - As reqd
Pepper - As reqd
Oil - As reqd

Method of Preparation

1)Mix together flour, cornflour and beaten egg along with reqd water to
get a idli or dosa batter.
2)Place a nonstick pan over the stove.
3)When it is hot, pour some batter over the pan and make pancakes.
4)Repeat the procedure for the remaining batter.
5)Heat oil in an aluminium vessel.
6)Add garlic and saute well.
7)Add carrot, cabbage, capsicum and beans and saute well.
8)Add sugar, soya sauce, salt and pepper and saute and mix well.
9)Switch off the flame.
10)Place the pancakes over the table.
11)Put the cooked vegetable mix over the pancakes.
12)Roll them well and lock it with a pick.
13)Heat oil in a frying pan.
14)Fry the rolled pancakes in it.
15)Remove them onto a plate when they turn golden brown.

:- Serve with hot garlic sauce.

Vegetable Fingers

Ingredients

Green Gram - 1/2 cup

Mixed Vegetables - 1/2 cup (Carrot, Beans, Cauliflower, Cabbage, etc.)

Green Chilies - 3

Garlic

Ginger

Onion - 1

Plain Yogurt - 3 tablespoons

Baking Soda - 1 pinch

Salt

Oil

Method Of Preparation

Soak green gram in water for two hours and grind with salt to smooth paste without adding water. Boil chopped vegetables. Add these vegetables, baking soda and the yogurt to the paste. Mix well. Pour this in Idli plates & steam in a pressure cooker. Let it cool for few minutes and cut into fingers. Deep fry this in oil till it becomes crisp.

Serve hot.

Gopi Manchurian

Ingredients

Medium sized cauliflower clean and broken into big florettes -1
Spring onion finely chopped - 1 small
Ginger finely chopped -2tsp
Garlic finely chopped -1 tsp
Plain flour ¼ cup
Corn flour 3tbs
Red chilli powder- ¼ tsp
Red chillies (dry)- 2
Oil -3tbsp
Milk -1tbsp

Method of Preparation

Boil the florettes for 3-4 minutes in plenty water to which a tbsp of milk has been added. Drain and pat dry on a clean cloth . make thin batter out of flour and 2 tbsp cornflour, adding ¼ tsp each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil add remaining ginger, garlic, and crushed red chilli and fry for a minute. Add the salt and spring onion. Stir fry for a minute. Add 11/2 cups water andbring to boil. Add 1 tbsp cornflour to ¼ cup water and dissolve well. Gradually add to the gravy and stir continuously till it resume boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce.

Serve hot

Jackfruit Erissery(Chakka Erissery)

Ingredients

Ripe jackfruit pieces sliced into small pieces -4cups

Sliced jackfruit seeds -1cup

Chilly powder -1tsp

Turmeric powder -1tsp

Grated Coconut -1cup

Coconut Oil -4tbs

Split Dry chillies -2nos

Curry Leaves -few

Mustard -1tsp

Salt-to taste

Method of Preparation

Cook jackfruit and seed of jackfruit with sufficient water. Stir occasionally while cooking. When it is well cooked, add salt and smash the content with a ladle. Grind chilly powder and turmeric powder and keep aside. Heat coconut oil and pop mustard seeds. Add grated coconut and dry chillies and stir till brown. Add curry leaves and ground masala. Sauté well. Add jackfruit mixture to this. Mix well and remove from fire.