KANNI MANGA PACHADI

 
Kaduku manga (even very small) – 7-8 nos deseeded
Salt - as per taste
Green chillies - 2
Curd - 1 cup
Scraped coconut - 2 teaspoons
Mustard seeds - 1/2 tsp.
METHOD: In a mixie, grind the green chillies, salt and scraped coconut,/4th tea spoon mustard seeds and the kaduku mangai and give it a whip. Transfer it to a bowl and add the curd . Mix well. Season it with the balance mustard seeds.

(By:Asha Iyer)

Choley

 
Ingredients

Chick peas – 500 gms
Onion -2nos (medium size-finely chopped)
Ginger paste – ½ table spoon
Garlic paste – 1 table spoon
Oil/Ghee- 2 table spoon ( I used coconut oil)
Choley masala powder- 3 table spoon
(I used Mehran Choley masala from Union Co-op, Dhs. 2/- pkt)
Tomato- 2 nos (medium size)
Salt to taste

Soak chick peas overnight in salty warm water or 10hrs .Pressure cook chick peas with 1 table spoon masala powder,salt and enough water till they become soft (you can add two tea bags if you want in choley in drak brown colour)

Heat the Pan first and put Oil in Pan. Add chopped Onions and add a pinch of Salt and fry till they turn brown. Add ginger garlic paste and sauté for another 2mnts, add masala powder again fry for some time, Add tomatoes and fry till the oil leaves from the sides.

Add boiled chick peas into the Pan without water and stir so that it gets mixed up well. Add the same water which was left in pressure cooker while boiling. Make a salt test now, then Cook the chick peas with gravy for 8-12 min’s till gravy dries. Garnish with Coriander Leaves and green chilly .Serve with Puri, Chapati or Rice.

(By:Sammy Nathan)

Vendekka/Bindi Tomato Fry

 
Ingredients

1) Vendakka – 250 gm
2) Green chilly – 4-5
3) Big Onion- Medium size- 2
4)Tomato-one
5)Ginger-small piece
6) Salt- to taste
5) Curry Leaves- As required

Method

Smear green chilly,onion and sliced ginger using hands, take a pan and put 3-table spoon of oil and add the mix and cook until it becomes soft and the oil starts to leave.Then add bindi and tomato.Let it become fry in a medium flame.Add curry leaves and remove it from the flame and enjoy.

(By:Geethu Elsa Mathews)

Kumbalanga Moru curry

 
Ingredients:
Kumbalanga – 250gms (Chena or Pacha Nenthrakkaya)
Green chilly – 3
Grated coconut – 1/2 cup
Curd (thick) – 1 cup
Cumin seeds(jeera) – 1/4 tsp
Red chilly powder – 1/4 tsp
Turmeric powder – 1/2 tsp
Mustard seeds- 1/4 tsp
Dry red chilly – 2
Uluva) – 1/4 tsp
Curry leaves
Salt
Oil
Preparation:

Cut kumbalangao into medium pieces and cook with little turmeric powder,red chilly powder,salt and water.
Grind grated coconut with jeera,curry leaves, green chilly to a fine paste.
Add beaten curd to cooked kumbalam and stir well to avoid curdling.
Once it becomes thick in consistency add coconut paste to it and boil for 2-3 mins.Remove from fire.
Heat oil in a pan .splutter mustard seeds,dry chilly and uluva and add it to the curry.
Garnish with curry leaves.

(By:Sammy Nathan)

Moru Kachiyathu

Ingredients
1. Thick Yogurt – 2 cups
2. Water – 1 cup
3. Salt – to taste
4. Turmeric Powder – a pinch
Blend all the above ingredients and keep it aside.
1. Finely sliced Shallots – 5 or 6
2. Slit Green Chilies – 3
3. Red Chilies – 3
4. Curry Leaves –
5. Finely Sliced Ginger – 1 tsp
6. Turmeric - A pinch
7. Uluva – A pinch
8. Jeera powder – 1/4 tsp
9. Oil – 1 tbsp
10. Mustard – 1/2 tsp Preparation
Heat oil in a deep pan and splutter mustard seeds.
Saute shallots, green chilies, red chilies, ginger
and curry leaves for 2 minutes.
Add a pinch of turmeric, jeerakam and fenugreek.
Stir for a minute and keep the seasoning aside.
Reduce heat and add the blended curd mixture
to the same pan, stirring continuously.
Keep on stirring till it becomes warm.
Never allow it to boil. Add more salt if required.
Pour the prepared seasoning over the buttermilk
and remove from flame.
Stir for a few more minutes allowing it to cool.

(By: Sammy Nathan)

Mushroom Thoran

1) Mushroom ( cut in to lengthwise very thinly)
2) Onion- 1 no. ( thinly sliced)
3) Fresh Grated coconut – ½ cup
4) Green chilly – 3-4 nos ( chopped)
5) Salt – To taste
6)turmeric powder-little
7) Oil – 1 table spoon
8) Mustard Seeds – ½ teaspoon
9) Curry leaves - few

Method

Mix well the ingredients 1- 6 using your hands. Take a non stick pan heat oil then splutter mustard seeds and add the potato mix then cover the pan and cook in a low heat for about 5-6 minutes. Open the cover and stir fry for another few seconds

(By:Geethu Elsa Mathews )

Yam /Chena Thoran

 
1}yam/ chena-250gm[chopped]
2}coconut scrapped-1 cup
3}green chilly-3or 4
4}jeera-little
5}garlic-1 clove
6}turmeric powder-2 pinch
7}whole red chilly-2
8}mustard seeds..1tsp
9}chopped shallots-4nos
10}salt-to taste
11}oil-1 tbsp
12}curry leaves

Method
Heat oil in a pan and splutter the mustard seeds then add broken dry chilly, chopped shallots and curry leaves one by one and sauté until the shallot becomes transparent. Then add the coconut mix and sauté until the raw smell out. Then add chopped yam/chena & enough salt then mix well, cook with out water in a very slow fire for about 5 minutes. Then open the cover and mix well ...your chena thoran is ready....

(By:Geethu Elsa Mathews)

Brinjal Rice (Dinner Special)

 
Ingredients:
• 320 gm Rice (half boiled)
• 1/2 tsp Mustard Seeds
• 1 strand Curry Leaves
• 5 Brinjals (Eggplants)(chopped)
• 3 Green Chilies (finely sliced)
• ½ tsp Turmeric Powder
• 1 tbsp Lemon Juice
• 3 tsp Vegetable Oil
• Salt (to taste)

How to make Brinjal Rice:

• Place a pan on medium flame and pour oil into it.
• Add mustard seeds and curry leaves, fry for a minute.
• Put in the brinjals and green chilies, and stir-fry for 10 minutes.
• Add salt and turmeric powder. Mix well.
• Blend in the half boiled rice and stir gently.
• Cook for another 5 minutes.
• Pour in the lemon juice, stir, and remove the pan from the flame.

Suggestions:

Best serve it with rasam, curd and dal.

(By:Santhosh Mohanan)

Tomato Rasam

 
Ingredients

• 1 kg Tomatoes
• 1/2 tsp Chilli Powder
• 1/4 tsp Asafoetida
• 3 tbsp Tamarind Water
• 2 Pinches Turmeric Powder
• 1 tsp Lemon Juice
• Salt to taste
Make masala powder of:

• 1-1/2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 8 Peppercorns

How to make Tomato Rasam

• Roast the peppercorns, coriander seeds and cumin seeds for a minute.
• Grind them into a masala powder.
• Chop the tomatoes into halves and put in 8 glasses of boiling water.
• Mix the remaining ingredients and masala powder.
• Boil again for 10 minutes.
• Squeeze the tomatoes with the help of a spoon.
• Boil for another 10 minutes.
• Tomato Rasam is ready. Garnish it with chopped coriander.

(By:Santhosh Mohanan)

Lentil ball sambhar(paruppu urunda sambar)

 
This was a popular version of sambhar until a few years ago. It is an easy-to-make dish and tastes wonderful with plain rice and a dash of ghee. It is also goes very well with chapattis, upma and pongal.

What you need

For the lentil balls

Toor Dal - 3/4 cup

Channa Dal - 1/4 cup

Red chillies - 6

Asafoetida - 1/2 tsp

Mustard - 1 tsp

Salt - to taste

For the sambhar

Tamarind juice – 3 cups (extracted from a lemon-sized ball)

Sambhar powder - 2 tbsp

Asafoetida - 1 tsp

Salt - to taste

Mustard - 1 tsp

Oil - as required

Cooking instructions

Soak the dals for an hour. Wash and drain the water.

Grind the red chillies, dals and salt into a coarse paste.

Heat two tsp of oil in a heavy kadai, add the mustard and when it sputters, add the asafoetida and the dal paste. Stir and cook till the paste becomes a semi-solid, pliable mass. Allow the mass to cool. Roll the dough into lemon-sized balls.

Meantime prepare the sambhar. In a wide kadai, heat oil and add the mustard. When it sputters, add the asafoetida and after a few seconds, add the sambhar powder. Heat for just one or two minutes and then add the tamarind extract and salt. Boil till the raw smell of the tamarind and the sambhar powder disappears. Then add the lentil balls gently without breaking them. Lower the flame and let the sambhar boil gently for ten minutes. Switch off the flame and cover with a lid. The lentil ball sambhar is ready.

(By:Majid Hussain)

Kada chakka/Seema chakka/Bread fruit Thoran

 
Ingredients

1)Kada chakka –1 ( chopped according to your likings)
2) Fresh grated coconut – 2-3 table spoon
3) Green Chilly – 2-3 Green Chilly( chopped)
4) Garlic clove – 1 no ( chopped)
5) Cumin seeds – 1 pinch
6) Turmeric powder – 1 pinc
7) Black gram ( uzhunnu parippu or plain matta rice) – 2 table spoon
8) Mustard seeds – ½ teaspoon
9)Red chilly-2
10) Oil – 1- 2 table spoon
11) Curry leaves – As required.

Method

Pulse 2-6 ingredients 1-2 times using a blender. Heat oil in a pan pop up mustard seeds add uzhunnu parippu or raw rice until it turns a slight golden colour then add kadachakka and cook for few minutes with out water then add the coconut mixture and cook again for about 1-2 minutes and stir well add curry leaves.

(By:Geethu Elsa Mathew)

ULLI THEEYAL

Ingredients

1) Small Onion – As required Or one handful or more
2) Grated coconut- As required 0r ½ 0r ¾ of coconut
3) Red chilly – 1 table spoon
4) Coriander powder- ¾ table spoon
5) Valan puli – big gooseberry size or 2 small gooseberry size ( take extract using water)
6) Curry leaves + Mustard for seasoning

Method

Chop the small onion length wise, and fry the grated coconut when it turns golden brown (last minute put the chilly powder +coriander powder in to it) and let it cool for 5 minutes and grind the mixture in a mixer with out water, after getting it powdered put sufficient water and grid again (you can add the puli extract also while grinding)

Then take a Pan & heat oil and splutter mustard and curry leaves and put small onions and fry until it is in a transparent stage then add the coconut mixture and put sufficient salt to taste and stir until it become a thick batter.

 

BY GEETHU ELSA MATHEWS

പാലക്കാടന്‍ അവിയല്‍ (വെരി ഈസി)

ച്രരുവകള്‍
ചേന - 2 കഷ്ണം
എളവന്‍- 1 കഷ്ണം
ബീന്‍സ് - 6 ഏണ്ണം
കാരറ്റ് - 1
പച്ച വാഴക്ക -1
മുരിഗാകായ-1
പച്ചമുളക്ക്- 8 ഏണ്ണം
yogurt - 1 കപ്പ്‌
തേങ്ങ 1 കപ്പ്‌
ഉപ്പ് - പാകത്തിന്
പാകം ചെയുന്ന വിതം
ചേന ,എളവന്‍-,കാരറ്റ് ,പച്ച വാഴക്ക, എന്നിവ നീളത്തില്‍ അരിയുക കൂട മുരിഗാകായയും ,ഏല്ല പച്ചകറികളും കൂട ആവിയില്‍ വച്ചു 20 മിനിട്ട് വേവിക്കുക. തേങ്ങയും,പച്ചമുളക്ക്കും - അല്‍പ്പം ജീരകവും കൂടി ഒരു മീഡിയം ലവലില്‍ അരക്കുക അതില്‍ yogurt ചേര്‍ത്ത് നനായി ഇളക്കി 10 മിനിറ്റു വയിക്കുക വേവിച്ചുവച്ച പച്ചകറികളും, അരച്ച വച്ച ,തേങ്ങ കൂട്ടും ചേര്‍ത്ത് ഒരു ചിനുച്ചട്ടിയില്‍ ചെരുതിയില്‍ നനായി ഇളക്കി യോജിപ്പിക്കുക, അടുപ്പില്‍ നിന്നും ഇറക്കി അല്‍പ്പം പച്ച വെളിച്ചെണ്ണയും , ഒരു കൊത്തു കറിവേപ്പിലയും ചേര്‍ത്ത് ഉപയോഗിക്കാം

BY PRATEESH MAYA

SPICY TOMATO RICE

ingredients

1 cup Rice
1 tsp red chilli powder
2 large tomatoes - chopped finely
2 medium tomatoes cutinto 6 pieces
2 green chillies - slit
2 tbsp lemon juice
5 - 4 tbsp oil
1 1/2 tsp salt

Methold to make spicy red tomato rice

Boil 6-8 cups water with 2 tsp salt. Add washed rice cook for 7-8 minutes till rice turns tender but yet firm to bite do not overcook strain leave in the strainer for 11 minutes for water to drain off spread on a tray and fluff with a fork to let the steam escape keep aside.
Heat oil add the chopped tomatoes cook for 4-5 minutes add salt red chilli powder and green chillies.
add the larger pieces of tomatoes and cook for another couple of minutes
add rice mix simmer covered for 3-4 minutes till the rice becomes steaming hot add lemon juice mix lightly and serve hot.

BY DIPAK BHAT

KANNI MANGA PACHADI

Kanni manga (even very small) – 7-8 nos deseeded
Salt - as per taste
Green chillies - 2
Curd - 1 cup
Scraped coconut - 2 teaspoons
Mustard seeds - 1/2 tsp.
METHOD: In a mixie, grind the green chillies, salt and scraped coconut,/4th tea spoon mustard seeds and the kaduku mangai and give it a whip. Transfer it to a bowl and add the curd . Mix well. Season it with the balance mustard seeds.

 

BY ASHA IYER

CHENATHANDU CHERUPAYAR THORAN

Cherupayar Vevichathu
Chenathandu cheruthayi kothi arinjathum koode...
thenga,pachamulaku,kariveppila, veluthhully,jeerakam,uppu, ithrayum chathachathil mix cheythu nalla velichennayil kadukuvarthu...oru pathu ,pathinachu minute adachu vachu cheru theeyil vevicheduukkuka.

 

BY REJIYA ASAD

KANTHARI MULAKU WITH SWEET POTATOES

Kanthari- 5-6 Nos
cheriya ulli - 4 Nos
Ginger - 1/2" piece
Tamarind extract - 1/4 teaspoon
Grated coconut - 1 cup
curry leaves - 4-5 leaves
Salt to taste

Peel the onions. Put all ingredients into a chutney mixie/blender and grind to paste. Add water only if required since the onions are quite moist.

This goes well with kanji, kappa puzhukku and sweet potato boiled.

Sweet Potato

Take desired quantity sweet potatoes and wash n W
wipe it dry. mircrowave it in medium for 2,3 mts. You will get piping hot easily dry boiled sweet potato.

 

BY MAJID HUSSAIN

CHEERA THORAN

Cheera(Spinach) leaves – 5 cups
Coconut – ½ of one
(grated)
Green chillies – 3 nos
Turmeric powder – ½ tsp
Coconut oil – 3 tbsp
Dry red chillies(Kollamulaku) – 2 nos
Plain rice(Pachari/Puzhukkalari) – 2 tsp
Mustard seeds – 1 tsp
Salt – As reqd


Clean the leaves well and chop it finely.
steam the cheera with turmeric and salt till 3/4th done
In the mean time heat oil in a pan or kadai.
Splutter mustard seeds, plain rice and sauté red chilllies
add the coconut into this mixture and just sauté.. and off the flame
Add this mixture to the cheera and mix it well for 1-2 minutes
:- If it gets overcooked, it tends to lose the colour of cheera. So, make sure you don’t overcook it.

 

BY ASHA IYER

NELLIKAI PACHADI

INGREDIENTS:

Big nellikai - 2
Salt - as per taste
Green chillies - 2
Curd - 1 cup
Scraped coconut - 2 teaspoons
Mustard seeds - 1/2 tsp.

METHOD:

boil nellikai until tender and discard the seeds. In a mixie, grind the green chillies, salt and scraped coconut,/4th tea spoon mustard seeds and nellikai and give it a whip.

Transfer it to a bowl and add the curd . Mix well.

Season it with mustard seeds

 

BY ASHA IYER

CHOLE BATURA

BATURA

Method:

Ingredients:
2 cups all-purpose flour (maida)
1 pouch yeast (optional)… non veg people can use an egg instead
1 /4cup yogurt
1 tbsp vegetable oil
1 tsp sugar
method
Take yeast and sugar and soak in lukewarm water for 5-10 minutes.
Take all the other ingredients and mix well.
To this, add the yeast and make a soft dough, like one would make for chappatis.
If need be, add a little water and keep aside for 4-5 hours. The longer kept, the better it is.
Roll like pooris but slightly thicker than regular pooris.
Fry like pooris till both sides are golden brown.

Choley
1 small can chole( kabuli. Chana)
1/2 tsp ginger paste
½ tsp garlic powder (optional)
1 tsp cumin seeds
2 tbsp oil
2 tbsp coriander leaves
½ tsp turmeric powder
1 spoon chole masala (available in all super market)
½ tsp garam masala
1 medium-sized, finely chopped onion
1 big tomato
1½ cup water
salt to taste

Take 2 tbsp of oil in a pressure cooker and heat it.
Add garlic powder and make it dark brown.
Then add cumin seeds and fry till they start spluttering.
Now add diced onions. Fry then till they are light brown.
Now add the rest of the ingredients including water except the coriander leaves.
Close the pressure cooker and wait for 3 whistles or cook for 5-7 minutes.
Also, garnish with thinly sliced long pieces of onion and a lemon split into 4 pieces.

 

BY ASHA IYER