Karnakizhangu/ Yam Fry

Ingredients

Yam 1/4 kg (cut into pieces)
Onion 1
Tomato 1
Garlic 6-7 crushed
Tamarind 2 tbsp
Turmeric powder 1/2 tsp
Chilli powder 2 tsp
Coriander powder 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Salt

Directions - How to make

Cook the yam pieces in boiling water along with turmeric powder and salt in it. Take off when the vegetable is semicooked.

Heat some oil in a wok. Add mustard seeds and cumin seeds. Fry onion, garlic and then tomato. Add required salt, coriander powder and chilli powder to it. Make a thick paste and add tamarind water to it. When it starts to boil add the yam pieces and fry well. Serve hot with rice.

Coconut Dessert

Ingredients

Freshly grated coconut  2 cups                         

Powdered sugar 1 cup

Powdered cardamom 2

Milk 1 cup

Nuts (Cashews or almonds)

Butter or ghee

Directions- How to make

Fry the grated coconut in little ghee till it turns light brown and the moisture goes away. Keep aside.

Boil the milk in a wok. Then add the grated coconut and powdered sugar and cardamom to it. Keep stirring till it thickens. Transfer it to a tray and let it cool. Cut it into desired shapes and decorate with nuts. Store it in a container and refrigerate.

Masoor Dal

Ingredients

Moong dal- 1 cup
Onion -1 ,finely chopped
Tomato - 1
Garlic-5 pods
Chilli powder - 1 tsp
Curry leaves
Coriander leaves
Mustard-1 tsp
Cumin seeds-1 tsp

Garam masala- a pinch
Salt to taste
Oil 2 tsp


Directions - How to make

Pressure cook moong dhal with enough water along with tomatoes. Remove from cooker and mash the tomatoes and dhal roughly.

In a pan heat oil and add mustard and cumin seeds. Once they start spluttering, add curry leaves. Add minced garlic and onion and saute till they turn light pink. Add the dal mixture and mix along chilli powder and salt. Add a pinch of garam masala and water if it is too thick. Simmer for few minutes and remove from heat. 

Garnish with coriander leaves and serve hot with chapattis and sliced onions.

Cabbage Kootu

Ingredients

1/4 chopped cabbage

1 cup channa dal/ kadala parupu

1 Onion chopped

1 Tomato chopped

Ginger garlic paste 1 tbsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp
Turmeric powder 1/4 tsp
Chilli powder 1 tsp
Coriander powder 1 tsp

Grated coconut 1 tbsp
Coriander leaves

Salt

Oil

Directions - How to make

Pressure cook the channa dal for 3 whistles. Keep it aside.

 

Heat oil in a wok. Add mustard seeds and cumin seeds. Once it starts spluttering, add onions, ginger-garlic paste and tomatoes. Saute well. Add chopped cabbage and little salt . Fry for a minute and add  water sufficient enough to cook the cabbage well. Add  turmeric powder, chilli powder and the coriander powder at this stage. Once the water evaporates, add the channa dal and later grated coconut. Garnish with coriander leaves.

 

 



Spicy Chicken Curry (Kerala Style)

Ingredients

Chicken legs 5-6 ( 500 gms)           
Curd 3 tbsp
Onions 3 (sliced)

Tomatoes 2 (chopped)

Ginger garlic paste 1 tbsp
Green chillies 2 (slit)

Fennel powder 1/2 tsp

Chilli powder 2 tsp

Coriander powder 3 tsp
Garam masala 1/2 tsp
Pepper 1 tsp
Coriander leaves (chopped)
Curry leaves Cloves 2

Cinnamon 1 inch

Cardamom 1
Salt
Oil

Directions - How to make

Marinate the chicken pieces with chilli powder,salt, turmeric powder and curd. Marinate for 30 minutes.

Meanwhile heat oil in a wok. Add cloves, cinnamon and cardamom. Next add  curry leaves, green chillies, sliced onions, and ginger garlic paste. Saute well. Add the remaining spices (chilli powder, coriander powder, pepper and fennel powder) and stir well for a minute before adding the tomatoes. Mix  and crush well to form a thick paste adding little salt to it. Close the pan and cook for 5 minutes in a low flame.

After  a while, add the chcicken pieces and add required amount of water to cook the chicken pieces. Close and cook for 10 minutes. Keep stirring. Check for salt. Once the chicken is cooked, add garam masala, curry leaves and coriander leaves. Let it boil till it reduces to a thick gravy. Enjoy the chicken curry either with rice or chapattis.

Potato Fry 2

Ingredients

2 big potatoes (steamed, peeled and cut into small cubes)

1 onion (chopped)

1/2 tomato

Cumin seeds 1 tsp

Garlic 4 (crushed)

Turmeric powder 1/2 tsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Garam masala 1/4 tsp

Curry leaves

Lemon juice (a drop)

Salt

Oil

Directions- How to make

Steam 2 potatoes for 10 minutes. Peel and cut into small cubes.

Heat oil in a wok. Add cumin seeds, garlic, curry leaves and chopped onions. Saute well. Add tomatoes. Crush and form a thick paste. Add the potatoes, salt, chilli powder, garam masala and coriander powder. Fry well. Make sure all the spices blends well with the potatoes. Finally add little lemon juice before taking off.

Pineapple Dessert

Ingredients

1 Pineapple (crushed and seived)
5-6 Custard cream biscuits ( any cream biscuits can be used)
1/4 cup milk
Custard powder 1 tbsp
Butter 1 tbsp
Egg 2
Sugar 1 cup

Directions - How to make

Preheat the oven for 10 minutes at 190 C.

Grease the baking tray with butter and layer it with crushed cream biscuits mixed with butter. In a separate bowl whip the eggs well. Add sugar, custard powder diluted in cold milk and crushed pineapple. Pour this mixture over the biscuit layer. Place the baking tray inside the oven and let it stay for 20-30 minutes. As soon as the sides brown, insert a fork and check if it comes out clean. If the fork comes out clean, it means it is baked. Let it cool and refrigerate. Decorate the dessert with small pineapple pieces and serve.