Carrot Puttu

Ingredients


1.Rice flour/Arippodi/Samba wheat puttu podi/ Any kind of puttu podi - 2 cup
2.Salt- as required
3.Water-as required
4.Carrot -1 grated
5.Cumin seeds/Jeerakam -1tsp(optional)
6.Curry leaves -1 spring (optional)
7.Coconut- 5 tsp

Preparation


1.Crush 1tsp cumin seeds and 1 spring curry leaves together.Add this to the puttu podi and mix well.
2.Mix salt with water and sprinkle this to the powdered flour  just to make the powder wet.
Do not pour a lot of water
3.Finally add 1 grated carrot to it and mix well.(Add carrot  last otherwise its difficult to mix the powder )
4.You need puttukudam to make puttu.
5.Put a hand-full of grated coconut  in the puttu kutty and then put puttu podi.
  If you like coconut you can add coconut in the middle section and top of puttukutty.
6.Close the lid and steam it for 5 minutes
7.Serve puttu hot.

Kalan/Moru curry/Curd Curry

You can use raw bananas or slightly ripened bananas for making kalan.I like the sour-sweet combo very much.

Ingredients
Ethakka/Plantains/Banana - 2 nos
Oil -2 tsp
Turmeric powder -3/4 tsp
Green chilies-3 sliced vertically
Chilly powder -1/2 tsp
Coconut- 1 cup (1/2 of a grated coconut or less as required )
Fenugreek/cumin seeds/jeerakam-1tsp (or more as required)
Mustard seeds-1/2 tsp
Red chilies-3-4
Curry leaves- 1 spring
Salt-as required

Preparation
1.Wash and peel the banana,cut in to cubes.
2.Cook the plantains in water by adding 3/4 tsp turmeric powder, 1/2 tsp chilly powder ,salt and green chilies.

3.Grind 1 cup of coconut and 1tsp cumin seeds well to get a fine paste.
4.When the bananas are almost done add the above ground paste .Close the lid and cook for 2 more minutes.
5.Beat one cup yogurt and add to the above mixture.Switch off the flame before the curd boils.
6.Finally,heat 2 tsp oil in a pan.Splutter mustard seeds and fry dry chilly and curry leaves.Add this to the kalan.

Avial

This recipe is usually made with leftover vegetables.So even  if you don't have all the below vegetables available,still you can make this with the leftover vegetables in your refrigerator.

Ingredients
1.Yam(Chena)-1  cup
2.Plantains/Raw banana(Ethakka)-1 cup
3.Carrot -1 cup
4.String beans -1 cup
5.Drumstick(Muringakka)-1 cup
6.Cucumber(yellow) -1 cup
7.Brinjal(Vazhuthananga) -1 cup
8.Snake gourd(Padavalanga) -1 cup
9.Pumpkin -(1 cup)
9.Raw mango - as required for sourness
10.Green Chilies -6-7(cut in to half)

11.Turmeric powder - 1 tsp
12.Salt-as required

13.Grated coconut- 1/2 of one coconut
14.Cumin seeds-1 1/2 tsp
15.Kunjulli -6 nos
16.Coconut oil-4 tsp

Preparation

1.Slice the yam in to thin long pieces and place it in water
2.Slice all the other vegetables in to thin long pieces and place it all in water in another vessel.

3.Crush  together grated coconut and cumin seeds  and keep aside.Crush  it without adding water so that you will get a thick paste.Do not grind it.

3.Heat 2tsp coconut oil in a pan and add 2 stem curry leaves
4.Add the vegetables,green chilies, 3/4 turmeric powder ,1/4 tsp chilly powder salt and stir.

5.Close the vessel with a lid and cook in a low flame .
(Tip:If you cook the vegetables in a low -medium flame, you don't want to add water to the vegetables).
When the vegetables are half cooked add the raw mango and keep the vessel closed.

6.When it boils,add the crushed coconut and cumin seeds .Close the lid and cook for 2 more minutes.

7.When all the vegetables are cooked,open the lid and make a small hole in the centre of the vegetables.

8.The water that collects in this hole should be scooped out with a big spoon and poured over the vegetables.

9.Add curry leaves mix it all well together.
10.Now add 2tsp coconut oil to this and heat it all well and remove from the flame.
11.Serve warm with Chappathi/Rice

Tip:

Usually we are using raw mango to get sourness to the curry.
But some people prefer to skip raw mango or substitute it with curd or tamarind pulp.
So if you prefer to use  tamarind pulp or curd ,you can add it after step 5.

Kozhukatta / Kozhukotta /Kozhukkotta- Easter Eggs

Ingredients

Rice flour/aripodi-1 cup

Jaggery -as required

Grated Coconut-3/4 cup

Crushed cardamom-3-4

Cumin powder-1/2 tsp

Pepper powder- 1 pinch(optional)

Ghee-1-2tsp(optional)

chopped nuts and raisins - (optional)

Preparation

Filling

1.Mix together jaggery and coconut .
2.Heat a pan and add the above mixture to the pan.

3.Stir,let the jaggery melt .

4.Add crushed cardamom , cumin powder , pepper powder and stir.
5.If you like aval (poha), you can also add aval  to this coconut - jaggery mixture and mix them all together properly[optional]

6.Add ghee and stir it for few more minutes.Switch off the flame and keep the mixture aside.
7.If you have time,take a small portion of this filling (it will be sticky, you can grease your palms with ghee) and make small balls and keep aside.[optional]

Dough

1.Boil one cup of water with salt and ghee (ghee is optional)
2.Sprinkle hot water little by little on  rice flour and mix well  using a spatula

3.When the dough is warm enough to handle, knead the dough and make it to a soft ball

4.The dough should not be too sticky.(The dough will be smooth but yet slightly sticky)

5.Don't let it cold

Kozhukatta(Placing the filling in to the dough)
1.Keep aside  two separate cups - one with 3 tsp ghee/oil  and  another one with warm water

2.Grease your palms with ghee and take one ball at a time and place it in your palm.
3.Make medium sized balls out of the dough

4.Press it with the other hand and make it thin.If  the dough is sticky,dip your fingers in the warm water.

5.Start folding it inwards in such a way that you get a cup shape

6.Place 1-2 tsp of the filling, ( or the filling balls you already prepared ) cover it and roll it back into a ball.
7.Dip your hands in warm water and ghee alternatively

8.Repeat the process with the rest of the dough and filling.

Steam the kozhukattas in appachembu/steamer for 9-10 minutes on medium - high flame. Keep it covered for 1 more minute. Serve warm.

Ethakka Appam / Pazham Pori / Banana Fritters/Boli

Ingredients

1.Well ripened Plantains/Nannai vilanju pazhutha Etha pazham - 6 nos
2.All purpose flour/Maida- 1 cup
3.Sugar -1 1/2 tsp
4.Salt- 1/4 tsp 
5.Turmeric powder -1/4 tsp
6.Water -1 cup
7.baking powder -a pinch (optional)
8.Oil -as required to deep fry

Preparation of  batter

Mix Maida,baking powder,turmeric powder,sugar and salt together.Add water little by little and make a smooth  thick dough.The dough should not be too thick or too loose.

Preparation

1.Cut the  bananas vertically  in to 4 pieces.

2.Heat oil in a pan.

3.Dip the bananas in the above mixture and deep fry until golden brown on both sides.

4.Drain the excess oil and Serve hot.

Sukhiyan/Sugiyan

Ingredients for filling

1.Moong Dal/Cherupayar - 1/4 kg 

2.Jaggery - 250 gram or as required

3.Grated coconut- 1 1/2 cup

4.Cardamom powder-1 tsp

5.Oil- to fry

Ingredients for the batter

1.Maida/All purpose flour -2 cup

2.Water- 1 1/4 cup

3.Salt -as required

4.Turmeric powder - a pinch

5.Egg-1 (optional)

6.Baking powder -1/4 tsp(optional)

7.Coconut powder/coconut milk -1/2 cup (optional)

Preparation of the filling

1.Soak the moong dal in water for about 4 hours.

2.Cook  the moong dal with little water (approx. 1/2 cup water to 1 cup moong dal) Don't over cook the  dal.Dal should be in its original texture ,you should not mash it.Open the lid  and stir for an additional 2 minutes to evaporate any excess water.

3.Melt jaggery with ¼ cup of water. Strain to remove any impurities .

4.Heat a big pan and add the melted jaggery to it.Add the grated coconut .Let the coconut cook well in the jaggery syrup.Stir continuously and cook until the mixture is close to thick.

5.Add the cooked moong dal to the above mixture.Continue stirring until the mixture turns into a thick paste and separates easily from the base of the pan .

6.Add cardamom powder and keep it aside.

7.Allow it to cool.You should be able to round it up with hands.

Preparation of  the dipping batter

1.Add 1/4 tsp baking powder to 2 cup Maida/All purpose flour. Add enough salt for the batter.

2.Add a pinch of turmeric powder to get a nice color.

2.Add coconut milk to better taste.Mix well.

3.To make the batter more soft add 1 egg and mix well in 1 cup of water.The batter will not be too loose or too thick.

4.Mix well to remove any lumps..

Tips:baking powder will  prevent the batter from absorbing too much oil. 

Preparation of Sugiyan

1.Heat oil in a pan to deep fry

2.Make small balls from the coconut mixture and keep aside

3.Dip each ball in the batter and deep fry them in hot oil till it turns out to be golden brown.

4.Turn over after one side is done.

5.Drain on a tissue paper.  Set aside till warm enough to relish.

Kadala Curry /Channa Curry

Ingredients

Black Chickpeas/Channa/Kadala -1 cup
Dry Red chilies - 4 nos
Mustard seeds -1/2 tsp
Coconut slices -1 handfull
Ginger paste-1tsp
Garlic paste-1/2 tsp
Thinly sliced Onions-1 and a half
Tomato- 1/2
curry leaves -1 spring
Salt -as required



















Ingredients To roast and grind to paste

Grated Cocunut - 1 cup
Coriander Powder -2 tsp full
Chilly powder -2 tsp
Turmeric powder -1/4 tsp
Garam masala- a small tsp
Chicken masala/Meat masala - 1 1/2 tsp(optional)
Salt-as required
Channa - say ,10 nos (optional)


Roast and grind to paste

Heat oil in a pan
Add 1 cup grated cocunut saute well for 3 minutes
Add 2 tsp coriander powder,2 tsp chilli powder,1 1/2 tsp chicken masala or meat masala,1/4 tsp turmeric powder,a small tsp garam masala ,enough salt and stir well.

Saute and fry the cocunut very well until it become very crispy and dark brown colour.If the cocunut has fried well,you will get a very nice aroma and also you can see some oil on top of the coconut.

To thicken the gravy,finally add approx,7-10nos of chickpeas to the pan (optional) and fry together(1 or 2 minutes) with the coconut.

Keep the mix aside and allow it to cool.Grind the mixture in a blender adding enough water to make a paste and keep aside.


Preparation


Soak the black chickpeas overnight.
Heat oil in a pan
Splutter mustard seeds
Add dry Red chilies
Now add the cocunut slices and fry  till it changes color.
Add ginger(1tsp) and garlic(1/2tsp) paste
Add thinly sliced onions and fry well
Now add 1/2 of a tomato
Add curry leaves
Add channa/kadala and enough salt.

Now add the ground paste and stir well.
Add enough water and pressure cook  in medium flame and turn off the flame in  the first whizzle.
Garnish with coriander leaves and serve hot.