Pazham Pori (Plantain Fry) - All time fav snack !!

Ingredients :-

Ripened Plantain - 3
Maida(All Purpose Flour) – 1 cup
Sugar - 4 table spoon
Salt - a pinch
Oil - 1 cup

Method :-

• Make a dough with the above ingredients by adding water, except plantain. The consistency should be like Idli batter. 
• Cut the plantain in to 2 from the middle and again cut both the pieces vertically. So you get 4 pieces from one plantain.
• Heat oil in a pan. Dip the plantain in the dough and deep fry.

                                             

Ginger Chilli Fish Curry

Ingredients :-

Fish (any kind) - 4 pieces
Shallots - 1 cup
Diced tomato - 1 cup
Crushed ginger - 1 table spoon
Garlic cloves - 4
Green chilli - 5
Tamarind juice - 1/4 cup
Oil - 1 table spoon
Curry leaves

Turmeric powder - 1 table spoon
Chilli powder - 1 table spoon
Salt


Method :-

• Marinate the fish pieces with salt, chilli powder and turmeric powder.
• Heat the pan and add shallots, green chillies, ginger, garlic and saute well. Then add tomato.
• Add the fish pieces and tamarind juice. Add a little water if needed. Check for the salt.
• Allow it to cook for 10 mins.
• Once it is done garnish with curry leaves.

Green Peas Curry - A Yummy Dish for Chappathi

Ingredients :-

Green peas - 1 cup
Coconut milk - 1/2 cup
Ginger garlic paste - 1 table spoon
Sliced Onion - 1/2 cup
Chopped tomato - 1/2 cup
Green chillies - 5
Coriander powder - 1 table spoon
Meat masala - 1 table spoon (optional)
Turmeric powder - 1 table spoon
Oil - 1 table spoon
Mustard seeds - 1 table spoon
Curry leaves
Salt


Method :-

• Soak green peas in water for 3 hrs. Pressure cook it with salt, 1/2 table spoon of turmeric powder and green chillies.
• Heat oil in a pan. Splutter mustard seeds and add sliced onion, ginger garlic paste. Then add chopped tomatoes and allow it to cook for a while.
• Add turmeric powder and meat masala and mix well. In this mixture add the cooked green peas.
• Once it is boiled add the coconut milk and turn the heat off. Garnish with curry leaves.
• Serve hot with chappathi.

Fish Fry

You can use any kind of fish, according to your choice. I used Batang for this recipe, since its good for frying.


Ingredients :-

Fish - 2 pieces
Oil - 4 table spoon

 Dry Powders :-

Chilli powder - 1 table spoon
Turmeric powder - 1 table spoon
Salt

Method :-

• Marination - Make a paste of all the dry powders with a little water and apply it over the pieces on both sides as shown in the picture.
• Set aside for 15 mins.
• Heat oil in a non-stick pan and fry the pieces on both sides carefully. You can put curry leaves in to the oil to avoid sticking.

Kerala Puttu

Ingredients :-

Rice powder - 2 cup
Grated coconut - 1/2 cup
Salt

Method :-

• Put the rice powder in a bowl.  Add a little salt water to it, mix with your hand. Repeat the process till you get a powdered form which is wet enough for steaming.
• Make sure that the powder should not change to dough.
• In the puttu maker, add a little coconut, then the rice powder. Add coconut in the middle and top. 
• Start steaming. Serve hot with potato stew.

Coconut Milk Chicken Curry

Ingredients :-

Chicken - 500 gm
Coconut milk (thick) - 1 cup
Sliced onion - 2
Chopped tomato - 1
Green chilli - 5
Garlic chopped - 4
Ginger chopped - 1 table spoon
Curry leaves
Salt
Oil

Dry powders

Chilli powder - 2 table spoon
Turmeric powder - 1 table spoon
Coriander powder - 2 table spoon
Pepper powder -1 table spoon

Method :-

• Marinate the chicken with chilli powder, salt and turmeric powder for 1 hr.
• Heat oil in a pan. Add ginger, garlic, sliced onion and green chillies.Saute well. Add the chopped tomatoes. Cook for some time till the moisture in tomatoes get absorbed.
• Add coriander powder and mix well.
• Put the marinated chicken in the pan and saute well. Add a little water to cook the pieces.
• Once it is done, add pepper powder and mix well.
• Atlast add the coconut milk and stir. Turn the heat off.
• Garnish with curry leaves.

Gooseberry Pickle @ Home

Ingredients:-

Gooseberry -10
Garlic chopped - 4 cloves
Green chilli - 5
Turmeric powder - 1 table spoon
Chilli powder - 1/2 table spoon
Asafoetida powder (kayam) - 1/4 table spoon
Oil - 4 table spoon
Mustard seeds - 1 table spoon
Curry leaves
Salt

Method :-

• Cut the gooseberry in to 4 and marinate with salt, turmeric and chilli powder for 2 hrs.
• Heat oil in a pan. Add mustard seeds, when it splutters, add green chillies, garlic, curry leaves and asafoetida.
• Add the marinated gooseberry to it. Mix well and turn the heat off.
• When it is cooled, tranfer it to an air tight container.

Padavalanga/Snake gourd - Curry

Ingredients :-

Snake gourd/Padavalanga - 1
Toor dal  - 1/2 cup
Grated coconut - 1 cup
Green chillies - 4
Cumin seeds - one pinch
Turmeric powder - 1 table spoon
Salt

For seasoning :-

Mustard seeds - 1 table spoon
Curry leaves 
Dry red chillies
Oil

Method :-

• Soak dal in water for 2 hrs. Once it is done cook dal, snake gourd pieces, green chillies, turmeric powder and salt  in a pressure cooker.
• Grind coconut and cumin seeds with a little water.
• Add the ground mixture to the cooked vegetable.
• Season it with the mentioned ingredients.

Chicken Sukka

Ingredients :-

Chicken pieces - 500 gm
Sliced onion -1
Pepper corns - 5
Fenugreek -1/4 table spoon
Grated coconut - 1 cup
Garlic cloves - 3
Cumin seeds - 1/2 table spoon
Dry red chillies - 4
Chilli powder - 2 table spoon
Coriander powder - 2 table spoon
Turmeric powder - 1 table spoon
Ghee - 1 table spoon
Curry leaves
Oil
Salt

Method :-

• Heat ghee in a pan and add pepper corns, dry red chillies and fenugreek. Add turmeric powder and coriander powder to it. Fry for a minute and keep it aside.
• Grind the above mixture and marinate the chicken pieces with it. Add salt as well.
• Heat oil in a pan and cook the chicken pieces by adding chilli powder.
• Grind coconut, cumin seeds and garlic without adding water.
• Once the chicken is done, add the ground mixture and saute well.
• Fry the sliced onion and curry leaves in oil and add to the chicken.

Tomato-Onion Pachadi

Ingredients :-

Tomato chopped - 1
Sliced onion - 1
Green chillies - 4
Grated Coconut - 1 cup
Yogurt/Curd - 1 cup
Mustard seeds - 2 table spoon
Dry red chilli - 1
Curry leaves
Salt
Oil

Method :-

• Mix sliced onion, chopped tomatoes, green chillies and salt with hands.
• Grind coconut and 1 table spoon of mustard in to a fine paste. 
• Pour the ground paste to the mixture.
• Add yogurt and and mix well.
• Season it with oil, mustard, dry red chili and curry leaves.

Pepper Chicken Fry

Ingredients :-

Chicken pieces - 5
Turmeric powder - 1 Table spoon
Chilli powder - 1 Table spoon
Pepper powder - 1 Table spoon
Sliced onion - 1
Salt
Oil

Method :-

• Marinate chicken pieces with all the powders and keep aside for 15 mins.
• Heat oil in a pan, add sliced onion and deep fry the chicken pieces.

Spinach curry

Ingredients :-

Spinach chopped- 200 gm
Grated coconut - 1 cup
Turmeric powder - 1 Table spoon
Cumin seeds - one pinch
Green chillies - 5
Tamarind Juice - 1/2 cup

For Seasoning :-

Oil -1 Table spoon
Mustard seeds - 1 Table spoon
Dry red chillies -1
Fenugreek - 1/2 Table spoon
Curry leaves

Method :-

• Cook spinach with water, salt, green chillies and turmeric powder.
• Grind coconut and cumin seeds in to a fine paste.
• Once the spinach is cooked, add the ground mixture. Turn off the heat.
• Season it with the above ingredients. 

Potato Stew

Ingredients :-

Potato - 2
Green chillies - 5
Sliced onion - 1/2 cup
Coconut milk - 1 cup
Ginger chopped - 1 table spoon
oil - 1 table spoon
Curry leaf
Salt

Method  :-

• Cut potatoes in to small pieces and cook in a pressure cooker/pan with 2 cups of water, sliced onion, salt and ginger.
• Once it is done, add coconut milk. Turn the heat off after a minute.
• Add the curry leaves and oil. Serve hot with puttu or vellapam.

Prawns Masala

Ingredients :-

Prawns - 250 gm
Chopped onion -1
    Chilli Powder - 1 table spoon
Turmeric Powder - 1 table spoon
Coriander Powder - 1 table spoon
Pepper Powder - 1/2 table spoon
Ginger garlic paste - 1 table spoon
Vinegar - 1 table spoon
Mustard seeds - 1 table spoon
Dry red chillies -2
Curry leaves
Salt
Oil


Method :-

• Marinate prawns with salt, turmeric powder, chilli powder and vinegar for 15 mins.
• Heat oil in a pan. Add mustard seeds, when it splutter add dry red chillies, pepper powder, coriander powder, half of the chopped onion and curry leaves. Saute well.
• Allow it to cool and then grind it.
• Add the ground paste to the marinated prawns. Mix well and keep it aside.
• Heat oil, add ginger garlic paste and another half of chopped onion. Saute for a while.
• Add the marinated prawns to the pan. Pour a little water to cook. After 10 mins turn off the heat.
• Serve hot with rice.

Kovakka Mezhukkupuratti

Ingredients :-

Kovakka - 10
Grated Coconut - 3 table spoon
Green chillies -3
Turmeric powder - 1 table spoon
Oil - 1 table spoon
Salt
Curry leaves

Method  :-

• Cut kovakka into thin round pieces.
• Heat a pan. Add kovakka and a little water, to cook.
• Add salt, turmeric powder and green chillies. Mix well and cover the pan with a lid.
• Once the water is drained, pour oil and mix.
• Add coconut and saute for a minute.
• Garnish with curry leaves.

Kachiya Moru Curry - 5 mins dish

This recipe is dedicated to my hubby, coz this is one of his favorite dishes.

Ingredients :-

Curd/Yogurt - 1 cup
Sliced onion - 1
Green chillies - 3
Ginger crushed - 1 table spoon
Garlic chopped - 1 table spoon
Turmeric powder - 1 table spoon
Mustard seeds- 1 table spoon
Oil - 1 table spoon
Salt
Curry leaf

Method :-

• Beat the yogurt/curd and keep it aside.
• Heat oil in a pan and put mustard seeds. When it splutter, add sliced onion, green chillies, ginger and garlic. Add turmeric powder and saute well.
• Add the yogurt/curd to the pan and turn the heat off.
• Garnish with curry leaves.

Idiyappam

Ingredients :-

Rice flour - 2 cups
Boiled water - 1 cup
Grated Coconut - 1/2 cup
Salt

Method :-

•  Add salt in boiled water and stir well. 
• Mix the rice flour with hot water and make a dough. Make sure that the dough is not watery.
• Fill the cooking press with the dough. Press it on the idly mould and put some coconut on the top of idiyappam.
• Steam the cooker for 8 minutes.
• Serve with hot stew or vegetable kurma.

Traditional Chicken Curry

Ingredients :-

Chicken pieces (medium size)- 1/2 KG
Onion Sliced - 2
Green Chilli - 5
Ginger chopped - 1 Table Spoon
Garlic crushed - 1 Table Spoon
Tomato chopped - 1
Chilli Powder - 1 Table Spoon
Turmeric Powder - 1 Table Spoon
Coriander Powder - 2 Table Spoon
Pepper Powder - 1 Table Spoon
Chicken Masala (optional) - 1 Table Spoon
Oil - 2 Table Spoon
Salt
Curry Leaves


Method :-

• Marinate the chicken pieces with salt, chilli powder, turmeric powder, coriander powder, pepper powder, chicken masala.
• Mix well with hands and then add sliced onions, ginger, garlic, chopped tomato and green chillies. Mix together. Keep this for 1/2 an hr.
• Heat oil in a pan, add the mixture. Pour water if needed. let it cook.
• Once it is done, garnish with curry leaves.

Vellappam (Appam)

Ingredients :-

Raw rice - 1 1/2 cup
Cooked rice - 1 cup
Grated coconut - 1 cup
Sugar - 1/2 table spoon
Instant Yeast - 1 table spoon

Method :-

• Soak the raw rice in water for 5 hrs. 
• Once it is done, drain it and grind the raw rice with a little water. 
• Then grind the cooked rice and at last the coconut. Make sure that all the above ingredients make a fine paste. The consistency must be as of  Dosa batter.
• Mix all the paste with sugar and instant yeast. 
• Cover and keep for 6 hrs. The batter for appam is ready.
• Heat a non-stick appam pan, pour the batter and make yummy vellappams.

Cheera/Spinach Thoran

Ingredients :-

Cheera - 1 cup
Chopped onion - 1/4 cup
Grated coconut - 1/4 cup
Turmeric powder - 1/2 tea spoon
Green chilli - 3
Mustard seeds - 1 table spoon
Raw rice - 1 table spoon
Oil - 1 table spoon
Salt

Method :-

• Cut the spinach leaves nicely and mix it with turmeric powder, green chillies, salt and chopped onion.
• Heat oil in a pan and add mustard seeds and then the raw rice. At last the spinach mixture in to it. Do not add water.
• Cover the pan and allow it to cook for 3 mins. Make sure that the spinach doesn't stick in to the pan.
• Add the coconut and mix well. Turn the heat off. 
• Serve hot with rice.