Cabbage Thoran

Ingredients:
Cabbage:1/2(grated)
Onion:1/2(medium sized)(thinly sliced)
Oil:1 tspn
Mustard seeds:1 tspn
Urad dal:(1 tspn)
Curry leaves
Turmeric powder:a pinch
Green chilly:2 nos(slit into half)
Ginger:1 inch(finely chopped)
Salt to taste
Coconut:1/2 cup

Cut and wash cabbage thoroughly and drain the water out of it.Keep it aside.Heat oil in pan.Sputter mustard seeds and add urad dal and curry leaves.Add onion and ginger and saute for some time.Add the cabbage,salt and green chilli and cook it uncovered.Stir occasionally.Fry till the water that oozes out of cabbage, evaporates completely and gets dry.Add coconut.Fry for 1 more minute and switch of the flame.Serve with rice.

Potato Fry

Ingredients:
Potato:2 nos(cut into cubes)
Oil:1 tbspn
Fenugreek seeds:1/2 tspn
Cumin seeds:1/2 tspn
Garlic:1 clove(crushed)
Chilli powder:1 tspn
Turmeric powder:a pinch
Salt to taste

Heat oil in a pan.Add fenugreek seeds and cumin sees.Add the potatoes and saute for a minute.Add turmeric powder,chilli powder and salt to taste.Add crushed garlic.Cook the potatoes in a medium flame.Simmer the flame and keep it till the sides of potatoes turn slightly brown.Remember to stir occasionally.Serve hot with rice or chappathi.

Kadala Masala

Ingredients:
Kadala(black chana):1 cup
Onion:1 medium(chopped)
Cinnamon:1 inch long stick
Cloves:2 to 3 no:s
Fennel seeds:1/4 tspn
Chilli powder:1tspn
Turmeric powder:a pinch
Eastern chicken masala:1/2 tspn
Coconut:1/2 cup(grated)
Salt to taste
Oil:1 tbspn
Mustard seeds:1 tspn
Urad dal:1 tspn
Curry leaves

Wash and soak the chana overnight.Cook it with salt and turmeric powder.Keep it aside.Heat oil in a pan and sputter mustard seed and add urad dal.To this add cloves,cinnamon and fennel seeds.Saute for a minute and add onion.Saute until onion changes slightly brown.Add the cooked chana to it and add chilli powder,chicken masala and salt to taste and saute again for 2 to 3 minutes or till the raw smell of chilli powder goes off completely.Add coconut and saute for 2 to 3 minutes more.Switch off the flame and garnish with curry leaves.Serve hot with chappathi or dosa.

Simple Dal Curry With Vegetables

Ingredients:
Toor dal:1 cup
Green beans:6 to 7 nos(cut into 1 1/2 inch long pieces)
Carrot:1 no(cut into cubes)
Onion:1(medium)(sliced)
Green chillies(3 to 4 slit into half)
Tomato:1 medium(chopped)
Curry leaves
Mustard:1tspn
Cumin:1/2 tspn
Corainder leaves
Salt to taste
Turmeric powder:a pinch
Oil:1 tspn

Clean dal and soak and put in a pressure cooker.Add Carrot,beans,onion,tomato,green chillies,turmeric powder and salt to taste.Cover the lid and keep in high flame till one whistle comes.Switch off the flame and open the lid when the pressure fully goes.Sputter mustard seeds in oil and add cumin and curry leaves and add to the curry.Serve hot with cooked basmathi rice.

Bread Pizza

Ingredients:
Bread slices:4
Mozzarella cheese:1 cup
Green chilli:4 nos(chopped)
Pepper powder:1 tspn
Tomato:1 no(medium sized chopped)
Capsiccum:1/2(chopped)
Salt to taste

In a pan mix the cheese,green chilli,pepper powder,tomato and capsiccum.Heat it till the cheese becomes soft (spreadable).Toast the bread slightly and spread the melted cheese mixture .Pop into the oven and bake at 350 degrees F for 10 mintes or till the edges of the bread becomes slightly brown.Serve hot.

Mulapicha Cherupayaru Curry

Ingredients:
Green gram(cherupayar):1 cup
Onion:1/2(medium sized)
Tomato:1/2(medium sized)
Turmeric powder:a pich
Salt to taste
Coconut:1/2 cup
Garlic:1 clove
Green chilli:2 to 3
cumin:1/2 tspn
Coconut oil:1 tspn
Mustard seeds:1/2 tspn
Urad dal:1/2 tspn
Curry leaves

Clean and soak the cherupayaru for 4 to 5 hours.Once it is soaked Drain out the water and keep it aside in room temperature till the whole things sprout.Cook the sprouted green gram in a cooker with chopped onions,tomato,turmeric powder and salt to taste.Switch of the flame once the whislte comes and remove the lid when the pressure goes off completely.Grind the coconut,cumin,green chillies and garlic to a paste and add to the cooked sprouted green grams and bring to boil.In the oil tamper the mustard seeds and add curry leaves and add to the curry.serve warm with chappathi.

Coconut Chutney

Ingredients:
Coconut:3/4 cup
Shallots:2
Red chillies:3nos
Salt to taste
Mustard seeds:1/2 tspn
curry leaves
Oil:1tspn

Fry the red chillies for 2 minutes in oil.Remember not to burn the chillies.Grind the coconut and red chillies.Then add the shallots and grind again.Transfer it to a bowl.Add required amount of water and salt.Then sputter mustard seeds in oil and add curry leaves and season the chutney.Serve with dosa or idli.

Meen Porichathu

Ingredients:
Fish:1/2 kg
Chilli powder:2 tspn
Salt to taste
Turmeric powder:a pinch
Oil:2 tspn

Combine chilli powder,turmeric powder and salt and add little amount of water to make it a paste.Marinate the fish with the paste and keep aside for 30 minutes.Fry in the oil all sides gets cooked properly.Drain out the oil with a tissue paper and serve warm.

Malabar Meen Curry

Ingredients:
Fish:1/2 kg(cut into medium pieces)
Grated coconut:3/4 cup
Chilli powder:2 tspn
Turmeric powder:1 pinch
Shallots:2
Fennel seeds:1/2 tspn
Onion:1/4 of medium sized(thinly sliced)
Kudampuli:3 to 4
Tomato:1/2 medium(chopped)
Ginger:a small piece (chopped)
Garlic:1 clove(split into half)
Salt to taste
Oil:2tspn
Mustard seeds:1 tspn
Fenugreek seeds:1/2 tspn
curry leaves

Soak kudampuli in water and keep aside.Combine coconut,chilli powder,turmeric powder,fennel seeds and shallots and grind them to a paste.Heat a deep pan and pour the paste into the pan.Add ginger,garlic, onion and tomato.Add some water(1/4 cup)Bring to boil.Simmer the flame and cover the lid and cook till the raw smell goes.Add kodampuli with water into the pan and again bring to boil.Add the fish pieces and bring to boil.Cover the lid and cook 15 minutes more simmering the flame.Remove the pan from the stove and season the curry with mustard seeds,curry leaves,fenugreek seeds in oil.Add fried onion(cut into very small pieces)(optional).Serve with rice or pathiri.

Varutharacha Meen curry

Ingredients:
Fish:1/2 kg
Onion:1/2 of medium sized(chopped)
Mustard seeds:1 tspn
Curry leaves
Oil:1 tbspn
Salt to taste
Kodampuli:3 to 4

For roasting
Grated coconut:1/2 cup
fennel seeds:1/2 tspn
Shallots:2 to 3
Chilli powder:1 to 1 1/2 tspn
Coriander powder:2 tspn
Garlic:3 to 4 cloves(chopped)
Oil

Soak kodampuli in water and keep it aside.Clean and cut the fish into medium pieces.Heat oil in a pan and add garlic and coconut and stir continuously.When the color of coconut changes add shallots and fennel seeds.Fry until coconut turns brown.Add chilli powder and coriander powder and fry for a minute and remove from the stove.Remember to stir continuously because it might get burnt easily.Allow it to cool and grind to paste.Pour this paste into a deep pan and add the kodampuli along with water.Add salt and let it boil.Simmer the flame and keep for some time.Add the fish pieces.Cover it with a lid.When the fish gets cooked remove from stove.Season the curry with mustard seeds,curry leaves and fried onion.Serve with rice.

Tiramisu Cake(Indian style)

Ingredients:
Cocoa powder:1tspn
Freshly made curd:4 cups
Heavy cream :1 cup(whipped)
Sugar:1cup
Gelatin:1 packet
Water:4 tbsp(for dissolving gelatin)
Egg whites:3
cooled coffee:21/2 cups
sponge cake sheet or ladyfinger biscuits
Grape juice or wine:1/2 cup

Take fresh Curd and hang in muslin cloth for 1hr.After 1 hr remove from the cloth and put in a bowl add sugar as required and mix well.Take water in a small bowl and add gelatin.After few minutes or once the gelatin absorbs the water,melt the gelatin by keeping it on the top of simmering water(double boil).Turn off the heat and allow gelatin to dissolve completely.In a separate bowl whip egg whites to a soft peak.Add 1/4 cup sugar and again whisk.Then add the dissolved gelatin to it and whip to a stiff glossy peak.Fold in the egg whites into the curd and then fold in the whipped cream.

In a separate bowl combine coffee and grape juice(or wine).Dip the ladyfinger biscuits one at a time in the coffee mixture.If using sponge cake sheet(find the recipe of sponge cake sheet here),cut into equal rectangular pieces and then dip into the coffee mixture. Arrange the soaked ladyfinger biscuits or sponge cake close together in neat rows in a 8 by 10-inch pan, until the bottom of the pan is fully covered.Pour half of the prepared cream mixture on top of the biscuits and smooth with a rubber spatula.Again arrange the biscuits on top of the cream mixture as before and pour the remaining cream mixture on top of it.Then sprinkle the cocoa powder on top of the cream mixture.Refrigerate until set.

Sponge Cake Sheet

Ingredients:
All purpose flour:1cup
Sugar:3/4 cup
Eggs:2 large
Butter:50 g(melted)
Vanilla essence:1tspn
Baking powder:1tspn

preheat oven to 35o degrees F.In a mixer grinder beat eggs,butter and sugar.Sift the flour with baking powder.Add the flour to the mixer dividing into three and blending after each addition.Add vanilla essence and blend again.Pour this batter into a greased and floured rectangular pan and spread evenly.Pop into the oven and bake for 15 minutes or until a fork inserted in the middle comes out clean.Allow it to cool .Run a knife through the edges and invert the pan on top of the rack.Sponge cake is ready to go.

Fish Fingers

Ingredients:
Tilapia fillets:2 fillets(each cut into 4)
Ginger garlic paste:1tspn
Coriander powder:1 tspn
Chilli powder:1 tbspn
Turmeric powder: a pinch
Garam masala:1/4 tspn
Salt to taste
1 beated egg
pepper powder:1/4 tspn
Bread crumbs
Oil for frying
Marinate the fish with ginger garlic paste,coriander powder,chilli powder,garam masala,salt and turmeric powder.Refrigerate it for 1 hour.Beat the egg and add pepper powder and salt.Dip the marinated fish in the egg and coat both sides of the fish with the bread crumbs.For thick coating again dip the fish in egg and then bread crumbs.Shallow fry or deep fry the fish until brown.Serve hot with ketchup or ranch.

Aval Upma (Poha)

Ingredients:
Onion:1 medium(thinly sliced)
Green chillies:3 nos(split into half)
curry leaves
mustard:1tspn
Urad dal:2 tspn
Aval(rice flakes):250gm
Salt to taste
Oil 2 tspn
Coconut:1/2 cup(grated)

Dissolve the salt required in 1/2 cup of water and spray evenly to the rice flakes and mix thoroughly and keep it aside..Heat oil in a deep pan.Add mustard seeds and let it break.Add urad dal and curry leaves.Then add onion and green chilly.when onion changes slightly brown add the rice flakes.Saute for some time until onion and the rice flakes get mixed well.Switch off the flame and add the coconutand Serve hot.

Layered Chocolate Cake

Ingredients:
All purpose flour:1 cup
Cocoa powder:4tbsp
Eggs:2
Milk:1/4 glass
Sugar:3/4 cup
Baking powder:1 1/2tspn
Vanilla essence:1tspn
Butter:50gm
Salt:1/4 tspn
Frosting cream

Preheat the oven to 350 degrees F. In a blender, blend melted butter and sugar. To this add eggs and blend again. Sift the flour,baking powder and cocoa powder so that they get mixed well. Add this mix to the blender in 3 equal parts by blending after each addition.Add vannila essence,salt and milk and blend again.Pour the batter into the greesed cake pan.The consistency of the batter should be like if we pour it should be continuous without breaking.If not add some more milk or if the batter is more watery then add some all purpose flour.Pop into the oven and bake 20 to 30 minutes or until a toothpick inserted in the middle comes out clean.Take out the oven and once it gets cooled,run a knife around the edges of the pan and invert the pan on a plate.Bake another cake in a similar manner.Evenly apply the cream on top of one of the cakes and palce the other cake on top of it.Again apply the cream on top and sides of the cake.Keep it refrigerated and bring to room temperature before serving.

Tomato Rice

Ingredients:
Basmathi rice:1 cup
Onion:1 medium(chopped)
Tomato:3 medium(chopped)
Ginger garlc paste:1tspn
curry leaves
mint leaves:1/2 bunch(optional)
Coriander leaves:1/4 bunch
fennel seeds:1/2 tspn
turmeric powder:1/4 tspn
Green chilli:2
Chilli powder:1 tspn
Sambhar powder:1/2 tspn
cloves:3 to 4
Cinnamon:1 stick
Salt to taste
Oil:1tbsp
Water:1 1/2cups

Wash and soak the rice and keep aside.Heat oil in a pressure cooker and add cloves,cinnamon sticks and fennel seed.To this add the chopped onion and ginger garlic paste.When onion gets slightly brown add the tomatoes and green chilli.Add curry leaves,chopped coriander and mint leaves.saute for some time.Add chilli powder and sambhar powder.Add 1 1/2 cups of water and salt to taste.Drain the water from the soaked rice and add the rice in the cooker.Close the lid and keep it in high flame till the first whistle comes and simmer the flame for five more minutes.Switch of the flame and open the lid only after the pressure from the pressure cooker completely goes.Garnish with chopped coriander leaves and serve hot.

Palak Paneer

Ingredients:
Spinach:1 bunch
Paneer:15 cubes
Ginger garlic paste:2 tspn
Green chilli:4 to 5
Cardamom:1
Clove:3 to 4
Cinnamon:1 stick
cumin:1/2 tspn
Onion :2 medium(chopped)
Tomato:1 medium(chopped)
Coriander powder:1tspn
Salt to taste
Cream:1/2 cup(optional)
Oil:2tspn
Butter:1 tspn

Heat oil in pan.Add jeera and the whole spices.Fry for some time and add chopped onions and ginger garlic.Add some salt so that the onion absorbs the moisture.Once the onion gets cooked add the chopped tomato.Saute till tomato gets cooked.Remove the pan from the stove.Let it cool and grind the whole thing to a paste.In the same pan add some butter and to that add the onion paste.Bring to boil and simmer the flame.Meanwhile cook spinach in another vessel and grind that also into a paste.Add the spinach paste into the pan and add salt.Keep in simmered flame for some time and to it add paneer.Stir slowly.Keep it for some time.Switch of the flame and add the cream and again stir slowly.Serve with chappathi or nan.

Rava Ladoo

Ingredients:
Sooji rava:1 cup
Coconut:1/2 cup
Sugar:1 cup(3/4cup for less sweetness)
Milk:1/2 cup
Cardamom powder:1/2 tspn
Cashews:1 tbspn(broken)
Raisins:1tbspn
Ghee:2tbspn

Heat up ghee in a deep pan and fry cashews and raisins.Add coconut and fry for 5 minutes.Add rava and fry till the color changes slightly brown.Add cardamom powder,sugar and milk and stir fry till the mixture becomes thick.Remove the pan from the stove.Make into small balls when it is warm.Serve when cool and dry.

Kadala curry

Ingredients:
Black chana:1 cup
Onion:1 medium
Green chilli:2
Salt to taste
turmeric powder:a pinch

For grinding
coconut:1/2 cup
Coriander seeds:2 tbspn
Dry red chilli:3

For seasoning
Oil:1tspn
Mustard:1tspn
Curry leaves

Actually this is one of the simplest versions of preparing kadala curry which goes well with puttu,vella appam and even chappathi.Soak the chana overnight.Cook it with onion(cut lengthwise),salt,green chilli and turmeric powder.In a small pan take 1tspn oil and fry the coriander seeds and red chilli till the color changes slightly brown.Grind with coconut and make into a paste.Add this paste to the cooked Kadala and bring to boil.Season with mustard and curry leaves.

Aloo Methi

Ingredients:
1 bunch methi leaves
Potatoes:2 nos
Green chilli:1(chopped)
Cumin:1/4 tspn
Minced garlic:1/2tspn
Onion:1 medium(chopped)
Tomato:1(chopped)
Oil:1tbsp
Salt to taste
Chilli powder:1 tspn
coriander powder:1/2 tspn
turmeric powder:a pinch

Heat oil in a pan.Add cumin seeds,garlic,onion and green chilli.Saute till the colour of onion changes to slightly brown.Add tomato and potato.Add coriander powder,chilli powder,turmeric powder and salt.When potato gets just cooked add the cleaned methi leaves.Cook until done.It will take only few more minutes to get the methi leaves cooked.Switch off the flame.Serve with chappathi.

Meatball Curry

Ingredients:
Table 1
Minced chicken : 250gm
Minced ginger and garlic:2 tspn
Onion chopped:1 medium
Coriander powder:1/4 tspn
Green chilli(chopped):4 nos
Turmeric powder:a pinch
Salt to taste

Table 2
Cloves:7 to 8
Cinnamon:2sticks broken
Curry leaves
Fennel seeds:1/4 tspn
Ginger garlic paste:2tspn
Onion chopped:2 medium
Tomato chopped:1 medium
Turmeric powder:a pinch
Coriander powder:2tspn
Chilli powder:1tspn
Salt to taste

To cook meatball:Heat oven to 375 degrees.Mix all the ingredients in table one and shape into meat balls.Pop into the oven for 20 to 30 minutes or until done.Cut one half to check.
Heat oil in a pan.Add cloves,cinnamon,curry leaves,fennel seeds and ginger garlic paste.Fry till the raw smell goes.Add chopped onion and saute till it changes to light brown color.Pop in the chopped tomato and add all the powders.Once the tomato is cooked,add little water.Cook the gravy for 10 minutes.Add the cooked meatballs.Cook covered in simmered flame for 30 minutes till the gravy thickens.Garnish with chopped cilantro.Serve with chappathi or idiyappam.

Puli Inji

Ingredients:

Ginger:25g
green chilli:4
Tamarind:lemon size
water:2 cups
turmeric powder:a pinch
jaggery:as per the taste
salt: as required
chilli powder:1/2 tspn
asfoetida powder:1/4 tspn
mustard:1 tspn
curry leves
red chilli:2
fenugreek seeds:1/4

Cut the ginger and green chillies into small pieces and crush it.Soak the tamarind in water for some time and extract the liquid.Pour into a pan and add more water and bring it to boil.Add ginger and green chilli.After 10 minutes add the grated jaggery.Add chilli powder.Simmer the flame and cook until the liquid becomes thick.Add asfoetida powder.Remove the pan from the stove and season it with mustard,fenugreek seeds,dry red chilliesand curry leaves in oil.Serve with rice.