Paneer Peas Masala

Ingredients:
Paneer:1 cup(cubed)
Cooked green peas:1/2 cup
Oil:2 tspn
Ginger:1 inch
Garlic:3 to 4 pods
Onion:2 medium
Tomato:1 big
Green chilli:2 nos
Cinnamon:1 inch
Cloves:2 nos
Cumin seeds:1/2 tsp
Garam masala powder:1 tspn
Coriander powder:1 tspn
Chilli powder:1 tspn
Turmeric powder:a pinch
Salt to taste
Cream/evaporated milk:1/2 cup(optional)
Butter:1 inch stick

Heat oil in pan and pop ginger,garlic,and chopped onions.Fry until onion changes into slightly brown.Add tomato and cook until done.Remove from flame and keep it aside for cooling.Grind it into a paste.Again heat 1 tspn oil and fry cinnamon,clove,jeera and then add the onion-tomato paste.Add turmeric powder,chilli powder,garam masala,coriander powder and salt to taste.Let it boil  and keep it in low flame for 5 minutes.Add cooked peas and paneer.Stir gently.Keep for some more time and then add cream.Remove from the flame.Add butter and again stir gently.Serve hot with chappathi.

Arikadukka

Ingredients:
Mussels:6 to 8(i used frozen mussels without shell)
Brown rice:1/2 cup
Salt to taste
Coconut:1/2 cup
Shallots:3 to 4
Cumin seeds:1/2 tspn
Oil:3 tbsp

To marinate:
Chilli powder:1 tspn
Turmeric powder:a pinch
salt :1/4 tspn
Fennel seeds:1/4 tspn
Rice flour:2 tbsp

Soak brown rice adding enough water.Add coconut,shallots and cumin seeds into the mixer and grind for some more time.The batter should be of dosa batter consistency.Transfer to a pan.Add salt.Heat the pan and stir the batter till it becomes thick  enough to make balls out of it.Remove from the flame and keep it aside.When it gets cooled roll into even sized oval shaped balls and stuff the mussels in each balls and steam cook until done.keep it aside for cooling.Meanwhile make a paste with the ingredients for marinating using water.Coat the balls evenly with paste and keep it for half an hour.Heat oil in a flat non-stick pan and fry them.Arikadukka is ready to serve as an evening time snack.

Healthy and simple kozhukatta with brown rice

Ingredients:
Brown rice:2 cups
Grated Coconut:1 cup
Salt to taste

Soak brown rice overnight.Grind it coarsely adding enough water (dosa batter consistency).Transfer it into a cooking pan.Add coconut and salt to taste.Heat the pan and stir the batter continuously.Cook till the batter becomes thick to make it into balls.Remove from the pan and keep aside for cooling.Once the thick batter gets cooled make into medium sized balls and steam cook until done.It will be sticky while hot but the stickiness after sometime.Serve with onion chutney.


ONION CHUTNEY
Ingredients:
Onion:2 medium sized(sliced)
Red chilli:2 to 3
Tamarind:small piece
Salt to taste
Oil

Heat oil in a pan.Add the sliced onion.Saute till it becomes slightly brown.Add salt to taste,red chillies and tamarind and saute for some time.Remove from the stove and let it cool.Grind it coarsely or into a paste as desired.Onion chutney is ready to be served with kozhukatta.

Vazhudananga (Eggplant) Pulincurry

Ingredients:
Egg plant:1/2 of one large size(diced)
Onion:1 medium(sliced)
Garlic:3 to 4 pods (sliced)
Tamarind:gooseberry size
Turmeric powder
Green chillie:2
Chilli powder:1/2 tspn
Coriander powder:1 tbsp
Sambhar powder:1/4 tspn
Salt to taste
Oil:1 tspn
Mustard Seeds:1 tspn
Fenugreek seeds
Coconut milk:1/2 cup
Curry leaves

Soak tamarind in 1/2 cup water.Heat oil in a pan and sputter mustard seeds.Add fenugreek seeds and curry leaves.Add sliced onion and garlic and saute till onion gets cooked.Add diced eggplant and green chillies.Then add all the powders and salt to taste.Saute for sometime and pour tamarind water.Add more water if needed.Bring to boil and simmer the flame and keep for sometime closed with a lid.Add coconut milk once the eggplant is done.Remove from the flame and garnish with curry leaves.Serve with rice.

Vegetable Cutlet

Ingredients:
Potato:2 large size
Beetroot:1 large size
Carrot:2
Green peas:1/4 cup
Onion:1 medium sized(chopped)
Ginger Garlic paste:1 tbspn
Green chilli:3 to 4 (finely chopped)
Turmeric powder:a pinch
Chilli powder:1/2 tspn
Garam masala powder:1/2 tspn
Eastern chicken masala:1/2 tspn
Salt to taste
Coriander leaves (chopped)
Egg whites of 2 eggs
Bread slices:6 to 7
Oil for shallow frying

Wash the potatoes well and pressure cook them.Peel off the potato skin and mash it very well.Keep it aside.Peel off the beetroot and carrot skin and wash thoroughly.Dice it and grate it using mixer grinder (just to make it into very small pieces.i used blender because that was easier).Keep it aside.Heat oil in a pan and fry the onion and ginger garlic paste until it changes color.Add the veggies(beetroot,carrot and green piece).Add green chilli,garam masala,chilli powder,turmeric powder,chicken masala and salt to taste.Keep it in medium flame until the veggies get cooked.Stir frequently.Once the veggies get cooked add the mashed potatoes and mix everything well.Add the chopped coriander leaves.Switch off the flame and keep it  aside.Cut the bread slices into small pieces and powder it using mixer.(caution:dry the mixer well).Transfer the powdered bread to a plate and keep aside.When the veggie mixture gets cooled,make it into balls of almost same size.Gently press using palms to make it flat.Dip it in the egg white (You can use maida batter(dosa batter consistency) instead of egg white) and then coat both the sides with the powdered bread.Repeat the same with the remaining balls.Heat oil in a flat non-stick pan and when oil gets heated up fry the bread coated veggie mixture until brown.Use tissue paper to remove excess oil from the cutlet.Serve with tomato ketchup.

Pineapple Pullissery

Ingredients:
Pineapple:1/2 of a pineapple(diced)
Turmeric Powder: a pinch
Salt to taste
Red chilli:3 to 4
Coconut:1/2 cup
Cumin seeds:1/4 tspn
Oil:1 tspn
Mustard seeds:1 tspn
Fenugreek seeds: 1/2 tspn
Curry leaves

Wash and dice pineapple.Pressure cook the diced pineapple with turmeric powder and salt adding 1/2 cup water.Meanwhile saute fry the red chillies in 1/4 tspn oil.Grind coconut,fried red chillies and cumin seeds into a fine paste.Add this paste to the cooked pineapple.Bring to boil.Add water for required consistency.Season with mustard seed,fenugreek seeds and curry leaves frying in oil.Serve hot with rice.

Chicken Liver Fry

Ingredients:

For grinding:
Shallots:10 to 12
Garlic:5 to 6 pods
Ginger:1 inch
Red chilli:2 to 3

For frying
Chicken liver:1/2 kg
Coriander powder:3/4 tbsp
Pepper powder:2 tspn
Garam masala powder:1 tspn
Turmeric powder: 1/2 tspn
Salt to taste
Oil:2 tbsp
Curry leaves

Wash the chicken liver thoroughly with water.Add little bit turmeric powder while washing.Drain off the water completely.Heat oil in a pan and add all the ingredients for grinding and saute for five minutes.Keep it aside and once it is cooled ,grind it coarsely without adding water.Again heat oil in a pan and add the coarsely ground mixture and curry leaves.Then add the cleaned liver.Add turmeric powder,coriander powder,pepper powder,garam masala powder and salt to  taste.Fry till the raw smell goes off.Add 3/4 cup water and cook until the liver is cooked well and becomes dry.Chicken liver fry is ready to serve.

Gobi Manchurian

Ingredients:

Cauliflower:1 medium
All purpose flour:3/4 cup
Corn flour:1/4 cup
Salt to taste
Chilli powder:1tspn
Oil for frying Cauliflower
Ginger:1 tbspn(chopped)
Garlic:1 tbspn(chopped)
Green chilli:2 to 3(chopped)
Onion: 1big(chopped)
Bell pepper:1 (chopped)
Spring onion:1/2 cup(chopped)
Soya sauce:2 tbsp
Chilli sauce:1 tspn
Tomato ketchup:2 tbsp
Chopped coriander leaves

Make a paste of all purpose flour and corn flour using water.Add 1/4 tsp of ginger garlic paste,chilli powder and salt to taste.Wash cauliflower well and separate the  florets.Heat oil in a deep pan for frying the florets.Dip the florets in the paste and deep fry till golden brown and crispy.Keep it aside.Heat 2 tspn oil in another pan.Add chopped onion,ginger-garlic and green chilli.When onion turns slightly yellow color add chopped bell pepper and spring onion.Saute for few minutes and then add the fried gobi florets.Add soya sauce,chilli sauce and tomato ketchup.Mix well and keep in low flame for 10 minutes.Keep stirring.Garnish with coriander leaves.Gobi manchurian is ready to serve.

Chilli Porotta

Ingredients:
Porottas(frozen):3 to 4
Oil:1 tbsp
Ginger garlic paster:1 tspn
Onion::1 medium sliced
Bell pepper:1/2 sliced
Tomato:1 medium sliced
Tomato ketchup:1 tbsp
Turmeric powder:a pinch
Salt to taste
Chilli powder:1tspn
Coriander powder:1/2 tspn
Garam masala powder:1/2 tspn

Defrost the porottas using microwave.Cut the porottas into 2 inch pieces.Keep it aside.Heat oil in  a pan.Add the sliced onions and ginger garlic paste.Saute till onion gets cooked.Add sliced tomato and bell pepper.Add turmeric powder,chilli powder,garam masala,coriander powder,tomato ketchup and salt to taste.Add 1 or 2 tbspn water.Then add the porotta pieces and toss well so that it get mixed well with the masala.Cook until dry.Chilli porotta is ready to go. 

Enna Kathrika

Ingredients:
Oil:3 tbsp

Mustard seeds:1 tsp
Curry leaves
Garlic:2 pods sliced
Brinjals(kathrika):5 to 6
Tamarind:Lemon size
Salt to taste
Turmeric powder:a pinch
Jaggery:1 tsp


To make powder:
Urad dal:2 tsp
Toor dal:2tsp
Kadala parippu:2tsp
fenugreek seeds:1/4 tsp
Dry red chillies:6 to 7
Coriander powder:2 tsp
Salt:1 tsp
Oil:1 tsp

Soak tamarind in 1/2 cup water and keep aside.Heat oil in a pan and fry all ingredients for powder except salt.Fry till brown and remove from heat.Grind it to powder when it gets cooled adding salt.Wash the the brinjals and slit into four from the base almost upto the stalks.Stuff the brinjal with enough powder and keep aside the remaining powder.Heat oil in the same pan and sputter the mustard seeds and add curry leaves.Add the stuffed brinjal and when it is half cooked add the remaining spice powder, tamarind water and jaggery.Bring to boil and simmer for 10 to 15 minutes or till the brinjals are fully cooked.Remove from heat and serve hot with rice.

Mulapicha Cherupayar (Sprouted green gram) Thoran

Ingredients:
Cherupayar(green gram):1 cup
 Onion:1/2 (medium)
Salt to taste
Turmeric powder:a pinch
Green chilli:2 no:s
 Coconut:1/4 cup
Mustard:1tspn
Urad dal:1 tspn
Curry leaves
Salt to taste
Turmeric powder:a pinch

Wash and soak cherupayar overnight.Drain off the water and keep it closed for 8 hrs or till it sprouts.Wash again and pressure cook.Be careful not to overcook the green gram.Heat oil in a pan and sputter mustard seeds and add curry leaves and urad dal.Add onion and saute for sometime till it becomes soft.Add the cooked sprouted green gram.Keep on the stove top till the water gets evaporated.Remove from the flame and add coconut.Serve as side dish for rice.