Kovakka Mezhukkupuratti /Tindora Stir fry

Ingredients

1.Tindora /Kovakka - 200gm
2.Dry red chilies - 7
3.Red onions /Kunjulli -1/2 cup
4.Onion -1 (optional)
5.Coconut oil - 3 tsp
6.Mustard - as required
7.Salt - as required
8.Curry leaves - as required
9.Turmeric powder - 1/2 tsp

Optional [If you like, you can also add 1 tsp Ginger garlic paste,3 tsp Coriander Powder,1/4 tsp Garam Masala Powder along with the turmeric powder.]

Preparation


1.Clean and cut the tindora to thin slices
2.Crush red chilies and small onions together
3.Heat oil in a pan ,splutter mustard seeds ,add the curry leaves and the onions, fry till golden brown.
4.Add the crushed small onions, red chilies and  turmeric powder
5.Add little salt to the tindora and mix well with hand and add this to the pan .

6.Sprinkle some water and cook the tindora in a low flame with the lid closed .Stir occasionally
7.When its done,open the lid and saute for a couple of minutes or till it is dry and done.

Kerala appam /palappam

Ingredients

1.Rice flour/white rice - 4 cup

2.Thick coconut milk- 2 cup(optional)

3.Cooked rice -1 cup [depends on the stickiness of the cooked rice,this amount may vary.I am using  the par boiled rice]

4.Yeast -1/4 tsp

5.Sugar -3 tsp

6.Salt -to taste

Preparation

1.Dissolve 2 tsp sugar in 3 tsp luke-warm water/Coconut water /juice.[Coconut juice is the best]

Add 1/4 tsp yeast to it and keep it in a warm temperature.

2.In a mixer grind the cooked rice with 1/2  a cup of water to a fine paste and keep aside

3.Now grind the rice flour, water , coconut milk and yeast

4.Mix together the cooked rice batter(step 2) and rice flour batter(step 3) 

5.Preheat the oven to 150 degree fahrenheit and turn off the heat

6.Keep the batter in the oven with the lights turned on.

7.The batter will be ready in 6 hours

8.In an appachatti ,pour the batter and make appams

Cherupayar thoran /Moong dal thoran

Ingredients

1.Cherupayar/Moong dal -250 grm

2.Grated coconut -1/2 of a coconut

3.Green chilies-5 

4.Small onions/Kunjulli - 5

5.Turmeric powder -1/4 tsp

6.Cumin powder -1/4 tsp

7.Oil -2 tsp

8.Mustard seeds-as required

9.Curry leaves -as required

10.Salt-as required

Preparation

1. Wash and soak cherupayar/Moong dal  in water for 3 hours

2.Pressure cook the moong dal with enough water and a pinch of turmeric powder and salt until the dal is soft but not mushy

3.Switch off the flame after the first whistle and open the lid 

4.Crush together grated coconut,green chilies,turmeric powder,small onions,cumin seeds and mix with the half cooked moong dal

5.Heat oil in a pan and add mustard seeds,curry leaves and small onions and red chillies

6.Add the cooked moong dal to it and saute well.

Thengakothu pattichu ularthiyathu/Thengakothu curry

Ingredients

1.Thengakothu/Coconut slices - 1 cup

2.Onion -1

3.Small onion -1 cup

4.Garlic -1 cup chopped 

5.Ginger -1 cup chopped

6.Uluva/Fenugreek -1 1/2 tsp

7.Mustard seeds -as required

8.Curry leaves -as required

9.Salt -as required

10.Kudampuli -3 soaked in water

11.Turmeric powder -1/2 tsp

12.Red chilly powder -3 tsp

Preparation

1.Soak the kudampuli in 1/2 cup water

2.Heat oil in a vessel

3.Splutter 1tsp mustard seeds and fenugreek seeds

4.Add ginger,garlic,small onions and saute well for 4 minutes

5.Add thinly sliced onions and stir till the oil separates from it

6.Mix 3tsp chilly powder ,2 tsp kashmiri chilly powder and 1/2 tsp turmeric powder and 1/2 tsp fish masala (optional) with a little water

Add the masala to the sauteed onion and stir till the oil separate from the masala.

7.Now add the soaked kudampuli and water

8.Bring the gravy to boil and then simmer

9.Add enough salt and add the coconut slices.Let the coconut slices cook well in the gravy.You may need to add more water.

10.The coconut slices should immerse in the gravy.

11.Cook till the coconut slices are done and the gravy become thick

Achinga payar/Pacha Payar/ Yard long beans Thoran

Ingredients

Achinga payar/Pacha Payar/ Yard long beans -1 bunch /250 gm

grated coconut -1/2 of a coconut

small onions /kunjulli - 4 nos

Kanthari mulaku -3

Turmeric powder -1/4 tsp

Coconut oil -2 tsp

Mustard seeds ,curry leaves,salt -as required

Preparation
1.Wash  and chop the payar,small onions and green chilies in to small pieces

2.Crush/blend together  grated coconut ,3-4kunjulli, kantharimulaku and turmeric powder
3.Heat 2 tsp coconut oil in a pan ,splutter mustard seeds,add curry leaves and dried chilies
4.Add the above mixture and saute for 1 minute
5.Add the chopped  payar and saute again .

6. Keep it covered and cook on a low-medium flame
7. When its done,open the lid and saute for a couple of minutes or till it is dry and done.

Palak paneer

Palak paneer is an Indian and Pakistani dish consisting of spinach and paneer (Indian farmer's cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish.

Ingredients


1.Spinach -three bunches of spinach
2.Chopped Onion -1
3.Red chilly powder -1/2 tsp
4.Ginger garlic paste -1tsp
5.Green chillies -2 piece chopped
6.Chopped tomato -1
7.Salt -as required
8.Coriander powder -1tsp
9.Cumin powder -1tsp
10.Turmeric powder -a  pinch
11.Whipping cream -(optional)
12.Paneer (Indian cheese )- 1 cup
13.Whole garam masala - 2 cardamom,3 cloves,2 cinnamon
14.Fenugreek leaves  /Kasoori methi- 2tsp
15.Oil - 3 tsp

Preparation 
1.Wash spinach under running water
2.Boil 1 cup of water and add add the spinach to it .Cook for 2 minutes,leave the lid open.
3.Switch off the flame and keep aside
4.When it cools down,add  the spinach to the blender and blend well.

5.Heat oil in a pan and add powdered cloves(I don't like whole cloves,so I used powdered cloves) ,crushed cardamom and cinnamon.
6.Add 1 tsp cumin seeds .When it starts to change color,add 4 pieces of chopped garlic
7.Add the chopped onions and 1/2 tsp salt
8.Add 1/4 tsp turmeric powder
9.Add 1tsp ginger garlic paste and stir well
10.Now add one chopped tomato.It should be fully cooked.Cook it in a medium flame for a long time till the tomatoes get mashed
11.Add 1 full tsp of cumin powder and coriander powder
12.Add 1/2 tsp chilly powder
13.Take kasoori methi and powder it between your palms and add it to the gravy.
14.Add chopped green chilies.

15.Add the blended spinach and when the gravy is almost thick ,add the paneer
16.(optional)If you want the curry richer,add little cream
17.Cook for 2 more minutes,keep the lid closed
18.Remove from fire and serve with chapati or Nan.

Fish Moilee (Moli) /Fish In Coconut Sauce

Ingredients
1.Fish -1/2kg
2.Turmeric powder -1 tsp
3.Salt -as required
4.Pepper powder -1tsp
5.Lemon - 1 lemon
6.Coconut oil - 1 and a half tsp
7.Cardomom -3 pieces crushed
8.Ginger - 2 big piece
9.Garlic-6 pieces
10.Mustard seeds
11.Onion -1
12.Coriander powder-3 tsp
13.Fenugreek powder /Uluva podi-1tsp
14.Raw Mango - 1 mango
15.Tomato -1
16.Curry leaves
17.Green chillies - 3

Preparation
1.Mix 1 tsp turmeric powder,11/2 tsp pepper powder,little salt,lime juice (1/2 lemon),11/2 tsp coconut oil.Mix these ingredients and marinate the fish for 30 minutes.
2.Shallow fry the fish pieces in very little oil and keep aside
3.Splutter 1tsp mustard seeds in the left over oil
4.Add 3 pieces of crushed cardamom, 2 big pieces of grated ginger,7 pieces of grated garlic,3 green chilies ,split vertically
[I did not have that much ginger handy,so I only added 1 piece ginger ]
5.Add 1 chopped onion and saute till the onions become transparent.
6.Mix 3tsp coriander powder,1 tsp fenugreek powder, 1/4 tsp turmeric powder in a small bowl and add to the above mixture.Stir till you get roasted smell

7.Add sliced raw mangoes and saute well.[If you like avocado,you can also add avocado at this point (optional)]
8.Add the second extract of coconut milk,and let the mango cook well in the coconut milk.Add salt.

9.Add the fish pieces and the first extract of coconut milk ,cover and cook for one more minute.

10.Finally add some curry leaves and sliced tomatoes (slice in to big pieces) .You dont want the tomatoes cooked.Switch off the flame and keep it covered for 5 minutes.

[Tip :An easy way to get coconut milk from coconut
Cut the coconut in to pieces and grind in a mixer.Add some hot water and squeeze it through a towel.]Tip2 :if you are not using tomatoes,you can substitute it with 1 tsp vinegar or 1 tsp lime juice .

Avalose Podi

Ingredients

Pachari podichathu /aripodi -1/4 kg  or 2 cup
Grated Coconut -1 coconut  or 1 cup
Cumin seeds - 2 tsp
Cumin powder - 1tsp

Preparation
1.Add grated coconut ,cumin seeds , cumin powder and a pinch of salt  to the rice flour and mix very well using hand.
2.Keep it aside for one hour.
3.Roast the above mixture in a pan .Stir until it turns golden brown.Switch off the flame.
4.Cool it and store in an air tight container.

Ulli Vada

Ingredients

1.Onion - 5 big

2.Besan/Kadalamavu /All purpose flour/maida- 1cup

3.Ginger -1 inch piece(big piece)

4.Green chilly -5 chopped

5.Curry leaves chopped - 2 springs

6.Coriander leaves - few (optional)

7.Asafoetida/Kayam powder - 1 pinch

8.Salt-as required

9.Oil -for frying

Preparation

1.Chop Onions ,ginger,garlic,green chillies and curry leaves (If you could fry the onions in oil,the excess water from the onion will get absorbed)

2.Mix besan /maida with the above ingredients.Do not add water.

3.Make small balls from the mixture and  make a small hole in the centre.

4.Carefully drop it to the oil.

5.Turn it when one side is brown

6.You can take it out when the ullivada is crispy

Garlic pickle/Veluthulli achar

Ingredients

1.Garlic -250 grams (sliced vertically)

2.Ginger -150 grams (Thinly sliced)
3.Ginger garlic paste - 1 tsp

4.Green chilies-3 sliced vertically

5.Red chilly powder -3 tsp or more as required

6.Pickle powder -2-3  tsp(optional)

7.Curry leaves - 3 stem

8.Mustard seeds/mustard powder - 1/2 tsp

9.Fenugreek powder - 1/2 tsp

10.Asafoetida Powder - a pinch

11.Lemon Juice  or  Vinegar -as required

12.Salt to taste

13.Oil -4 tsp

Preparation
1.Peel  the garlic skin off
[Tip:To peel off the garlic skin easily,pour some oil over the garlic and then sprinkle little bit of salt over it.Leave it in hot sunshine for 2 hours /put it in a hot medium,like oven  for just 5 minutes.Do not keep it more.Garlic will get cooked and spoiled.Put the garlic in a cloth,and just rub it .The garlic skin will come out very easily.]

2.Add one cup of oil to a pan.
3.Fry the garlic and keep aside.

4.Squeeze 1 cup concentrated lemon juice and immerse the fried garlic in it for 30 minutes to 2 days.Add some salt to it.[Instead of lemon juice you can use vinegar also]
4.Add 1tsp ginger garlic paste and  1 cup thinly sliced ginger in to the hot oil
5.Add curry leaves and green chilies
6.Add 3 tsp Red chilly powder and 1tsp pickle powder (pickle powder is optional)
7.Add 1/2 tsp fenugreek powder , 1/2 tsp mustard powder and a pinch  asafoetida Powder
8.Add one lemon juice and salt , stir well.
9.Add this mixture to the already prepared garlic.Your garlic pickle is ready.
10.Wait 3 days and have it.

Meen peera /Fish peera/Fish in Shredded coconut

Ingredients

1.Small Fish /Smelts - 1 cup 

2.Shredded coconut -1 cup

3.Crushed/Chopped small Onion -1/2 cup

4.Onion thinly sliced-half of an onion

5.Curry leaves -2 stem

6.Grated Ginger- 2 tsp

7.Grated Garlic -2 tsp

8.Turmeric powder-1/4 tsp

9.Green Chillies -3 cut in halves
10.Kudam puli-3

11.Salt-as required
12.Fenugreek powder/Uluva podi - 1tsp

Preparation

To make this dish you will need any small fish.

1.Wash and Soak Kudampuli in 1 glass water.

2. Crush  2 handful of  shredded coconut,1/2 cup small onion,1/2 of an onion,2 stem curry leaves ,2 tsp grated garlic,2 tsp grated ginger,1/4 tsp turmeric powder,1tsp fenugreek powder,Kudam puli,Kudam puli  water,green chilies and salt .Mix all these well.

3.Now add the fish and mix again.
4.Add water,just necessary for the fish to be cooked.
5.Finally pour 1 tsp of  coconut oil on top and cover the pan.
6.Cook the fish on a low flame till the fish is done and all the water has dried up.

Idiyappam

Ingredients

1.Chemba Idiyappam podi/rice flour/any kind of idiyappam podi -1 cup

2.Boiled water -2 cup

3.Salt- as required

4.Grated Coconut -1 cup

Preparation

1.Boil 2 cup water with salt.

2.Mix rice flour/idiyappam podi with boiled water and knead well using a spoon

3.When the dough is warm enough to handle knead with your hands and make a smooth dough.

4.You need Idiyappam maker and Idli plates for making idiyappam

5.Place a medium sized ball of dough in to the  the idiyappam maker.

6.Put some grated coconut on the idli plate

7.Rotate the idiyappam handle and let the noodle shaped dough  fall in to the idli plate

8.Sprinkle 1 tbsp of grated coconut on top of the uncooked idiyappam.

9.Cover the idli maker and cook until its done.

                                     

Pineapple upside down cake

Ingredients
1.Pineapple slices - 1/2 of a pineapple
2.Maida /All purpose flour- 2 cup
3.Baking powder -2 tsp
4.Egg (room temperature) -3
5.Salt - a pinch
6.Butter (room temperature) - 1 cup or 1 cube
7.White sugar -2 cup
8.Vanilla extract -1 tsp
9.Milk - 1/2 cup [you can replace milk with 1/2 cup of concentrated pineapple juice]

Preparation

1.Preheat oven to 350 degree Fahrenheit

2.Coat 9 to 10 inch cake pan with butter or oil spray.

3.In a saucepan over medium -low heat melt 160grms (coffee cup) of light brown sugar/white sugar  and  4tsp of butter.

[Get more tips to caramelize sugar : http://annshealthykitchen.blogspot.com/search/label/Tips ]
4.When it started to bubble around the pan remove from heat and pour in the cake pan.
5.Arrange pineapple slices over caramelized sugar
6.Put cherries on the centre of pineapple(optional)
7.To make a lighter cake, separate the eggs first.In a medium bowl,with mixer on medium high speed beat egg whites and keep aside.
8.Beat 1 cup butter at medium speed with an electric mixer until creamy.
9. Add the egg yolks one at a time and beat well
10.Add  sugar and beat until well blended .

11.Add 1 tsp vanilla extract and 1/3 of the flour.Add 1/4 cup of milk or 1/4 cup concentrated pineapple juice.

12. Reduce speed to low and gradually beat in flour mixture.

13.Again add 1/3 rd of the flour and 1/4 cup of milk/concentrated pineapple juice.Beat again

14.Add rest of the flour and beat

15.Now add 1/2 of the egg white and mix well using a spatula

16.Add the rest and mix again

17.Spread the mix on the cake pan without making much bubbles.

18.Bake around 50 minutes or until toothpick inserted in center comes out clean

19.Take out the cake and wait for 10 minutes.Flip it over.

20.Pineapple upside down cake is ready