Cherupayar kayi moloshiyam

Ingredients:
Green gram:3/4 cup
Plaintain:1(cut into cubes)
Pepper powder:1tspn
Salt to taste
Turmeric powder: a pinch
Grated coconut:3/4 cup
Cumin seeds:1/2 tspn
Red chilli:1(optional)
Oil:1 tspn
Mustard seeds:1 tsp
urad dal:1 tspn
Curry leaves

Soak green gram overnight.Pressure cook green gram and plaintain together adding turmeric powder,salt to taste and pepper powder.Grind coconut,red chilli(saute green chilli in oil for few seconds) and cumin seeds, to a paste.Add this paste to cooked green gram and add adequate amount of  water.Bring to boil.Season with mustard seeds,urad dal and curry leaves.Serve with hot rice.

Banana Bread

Ingredients:
Ripe bananas:2
Brown sugar:3/4 cup(or according to sweetness)
All purpose flour:1 cup
Butter:1/2 stick
Eggs:2
Baking powder:1 tspn
Vanilla Essence:1 tspn
Salt:a pinch

Preheat oven to 350 degrees F.Mix sugar and butter and add eggs one by one, beating well after each addition.Keep it aside.Mash the bananas well.Mix with the egg,butter mixture and add vanilla essence and salt..keep aside.Sift the flour and baking powder so that they get mixed well.Add this dry ingredients to the wet ingredients and fold the mixture until they all get mixed well.Pour the batter to a greased loaf pan and pop into the oven.Bake until when a fork inserted into the middle comes out clean.Cool it and remove the bread from the pan.Let the bread cool completely before slicing.Banana bread is ready to serve.

Chicken Kurma

Ingredients:
Chicken:1 kg
Oil:2 tspn
Mustard seeds:1 tspn
Curry leaves
Onion:2 large(chopped)
Tomato:2 medium(chopped)
Ginger garlic paste:1 tbsp
Cloves:4 to 5
Cinnamon stick:2 sticks(1/2 inch)
Cardamom skins:2
Fennel seeds:1/2 tspn
Cumin seeds:1/2 tspn
Green chilli:2
turmeric powder:a pinch
Pepper powder:1 tspn
Coriander powder:2 tspn
Garam masala:1 tspn
Chilli powder:1/2  tspn
Salt to taste
Coriander leaves:1/2 cup(chopped)

For grinding:
Grated coconut:1/2 cup
Cashews:1/4 cup

 Heat oil in a heavy bottomed cooking vessel.Sputter mustard seeds and add curry leaves.Add cloves,cinnamon stick,fennel,cardamom skins and cumin seeds.Add chopped onion and saute for some time.Add ginger garlic paste.Meanwhile grind coconut and cashews together to a paste.Once onion turns slightly brown ,add the ground paste and turmeric powder.Bring to boil and simmer the flame.Add coriander powder,garam masala,pepper powder,chilli powder, and salt to taste.Saute till raw smell goes off and then add cut chicken.Cook in low flame.Stir occasionally.Once the chicken gets cooked remove from flame and garnish with curry leaves and coriander leaves.

Mango Ice cream

Find the recipe here.I made this icecream using the same recipe and it turned out to be a hit.

Sweet Boondi

Ingrediants:
Besan(gram flour):1 cup
Sugar:3/4 cup
Cardamom powder:1/2 tspn
Oil for frying

Make a paste of besan using water.Check the consistency of the batter by pouring it through a perforated spoon.The batter should pour down as small droplets.If it is not,then add more water.Do not make the batter very thin.To make sugar syrup,Take sugar in a vessel and pour 1 cup water and bring to boil.Simmer the flame and keep it on the stove as such,till the syrup becomes thick.Keep it aside.Heat oil in a deep pan and pour the besan batter through the perforated spoon ,holding the spoon a little above the hot oil.Stir the boondis gently until it becomes crispy.Take out the boondis and remove the excess oil using tissue paper.Once it gets cooled,add to the syrup and keep it in the syrup for 5 minutes.Take the boondis out of the syrup and spread on a plate.Add cardamom powder and mix well.Allow to cool completely.Boondis are ready to serve.

Badam (Almond) Cake

Ingredients:
Badam:1 cup
Powdered sugar:3/4 cup
Ghee:2 tbsp
Milk:1/4 cup
Cardamom powder:1/2 tspn

Soak and peel badam (almonds).Grind in mixer grinder into a paste,using milk.Heat ghee in a non-stick pan and add the ground mixture.Stir for sometime.Add powdered sugar and cardamom powder.Keep in medium flame and stir continuously.The mixture starts to thicken and when it starts leaving the sides without sticking,transfer the mixture into a greased plate and spread evenly.Once the mixture becomes warm,cut into desired shapes.Badam burfi or cake is ready to serve.

Mampayar Mathan Erissery

Ingredients:
Mampayar:1/2 cup
Pumpkin(Mathan):1 cup (cut into cubes)
Turmeric powder:a pinch
Salt to taste
Grated coconut:1/2 cup
Cumin seeds:1 tspn
Garlic:1 pod
Red chilli:3 nos
Oil:1 tspn
Mustard seeds:1 tsp
Urad dal:1 tspn
Curry leaves

Soak mampayar overnight.Pressure cook it adding salt,and some water.In a deep pan,heat oil and sputter mustard seeds. Add urad dal and curry leaves and saute for some time.Add cut pumpkin and
turmeric powder and little amount of water.Cover it and cook until done.Add the cooked mampayar.Meanwhile grind coconut,cumin seeds,garlic and red chilli(fry red chilli in 1 tspn oil for 2 minutes) to a paste.Add the paste to the mampayar and add adequate amount of water.Remove from stove.Garnish with curry leaves.Serve hot with rice.

Mampayaru Thoran

Ingredients:
Mampayar:1 cup(wash and soaked overnight)
Turmeric powder:a pinch
Salt to taste
Onion:1/2 of large onion(chopped)
Oil:1 tspn
Mustard seed:1 tspn
Urad dal:1 tspn
Curry leaves
Red chillies:2(broken)
Grated coconut:1/4 cup

 Drain off the water from the soaked mampayar and pressure cook it adding turmeric powder,salt to taste and little amount of water.Heat oil in a pan,sputter mustard seeds,add curry leaves,red chilli and urad dal,and then add chopped onion.Once onion turns transluscent add the cooked mampayar.Saute and evaporate the excess water and make it dry.Add grated coconut,saute for some more minutes and remove from the stove.Serve with rice or kanhi.

Pavaikka Puli kuzhambu

Ingredients:
Bitter gourd:1 large
Curd:1/4 cup
Small onions:12
Garlic:5 to 6 pods
Green chilli:2(slit lengthwise)
Turmeric powder
Coriander powder:2 tspn
Chilli powder:1tspn
Sambhar powder:1 tspn
Tamarind:According to soreness
Jaggery:1 small piece
Salt to taste
Gingelly oil:2 tbs
Mustard seed:1 tsp
Cumin seed:1 tspn
Fenugreek seed:1/4 tspn
Curry leaves

Soak tamarind in water and bitter gourd in curd (to reduce bitterness) and keep aside.Heat oil in a pan.Sputter mustard seeds and add curry leaves,fenugreek seed and cumin seeds.Then add onion and garlic and saute for some time.Add bitter gourd and again saute for sometime.Simmer the flame and keep it as such till bitter gourd gets cooked well.Add turmeric powder,chilli powder,coriander powder,sambhar powder ,salt to taste and fry till raw smell goes off.Mix tamarind extract in 3 cups of water and add.Bring to boil and keep in low flame till the gravy becomes thick.Add small piece jaggery and cook for few more minutes.Serve hot with rice.

Beetroot leaves Thoran

Ingredients:
Beetroot leaves: one bunch
Onion: 1 medium (chopped)
Green chillies:2 no
Turmeric powder:a pinch
Salt to taste
Grated coconut:1/2 cup
Oil:1 tspn
Mustard seed:1 tspn
Urad dal:1tspn
Curry leaves

Heat oil in a pan.Sputter mustard seeds and then add curry leaves and urad dal.Add the beetroot which should be cleaned thoroughly and cut into very small.Add chopped onion and split green chillies.Add turmeric powder and salt to taste.Saute for some time.Keep in law flame covering with lid until done.Do not forget to give a stir occasionally.Switch of the flame once done and add grated coconut.Mix well.Serve with rice.

Sambhar

Ingredients:
Toor dal:1/4 glass
Onion:1 medium(sliced)
Tomato:1 medium
Brinjal:1 no
Potato:1 large
Carrot:1 medium
Tamarind:lemon size
 Salt to taste
Eastern sambhar powder:2 1/2 tspn
Oil:2 tspn
Mustard seeds:1 tspn
Cumin seeds:1/2 tspn
Curry leaves
Coriander leaves

Pressure cook toor dal with turmeric powder,salt and 1 tspn oil.Do not overcook.Keep it aside.Soak tamarind and keep aside.Cut vegetable into medium sized.Cook the vegetables adding the tamarind extract,turmeric powder and salt to taste.Once cooked,add to cooked dal and mix.Add eastern masala powder (u can also first mix the masala powder in water and then add to avoid lumps). Add adequate water and bring to boil.Garnish with curry leaves and coriander leaves.Sputter mustard seeds in oil and then add curry leaves and cumin seeds to it and season the curry with it.Serve hot with rice,idli,dosa etc.

Beetroot Pachadi

Ingredients:
Beetroot:1 no(diced)
Salt to taste
Turmeric powder:a pinch

For grinding:
Grated coconut:1/2 cup
Green chilli :2 no
Curd:3/4 cup(according to soreness)
Mustard seeds:1/2 tspn

For seasoning:
Mustard seeds:1/2 tspn
Curry leaves
Red chilli:1 to 2
Oil:1 tspn

 Pressure cook the diced beetroot with turmeric powder and salt.Coarsely grind it and keep aside.Grind coconut,green chilli and curd to a fine paste.Add mustard seeds and again grind.Add this paste to coarsely ground beetroot.Sputter mustard seeds in oil and add red chillies and curry leaves and season.Serve as a side dish for rice.

Aviyal without curd

Ingredients:
Plaintain:1 no
Carrots:1 no
Onion:1/2 of medium sized
Beans:4 to 5 no
Ash gourd:1/2 cup
Tindora: 6 to 7
Tomato:1no
Salt to taste
Turmeric powder:a pinch
Chilli powder:1/2 tspn
Green chillies:2 no
Coconut oil:1 tspn
Curry leaves

For grinding:
Grated coconut :1 cup
Cumin seeds:1/2 tspn

Wash and cut the vegetables 1 1/2 inch lengthwise and 1/2 inch thickness and keep aside.Heat oil in a deep pan and put all the vegetables,green chillies,curry leaves,turmeric powder and saute for sometime.Add turmeric powder,chilli powder and salt to taste.Saute again for 2 minutes.Add 1/4 cup water and cook the vegetables until done covering with a lid.Meanwhile grind coconut and cumin seeds coarsely.Add to the vegetables once they get cooked.Keep in high flame till it becomes dry.Garnish with curry leaves.