Unakkameen(Salted dry fish) Chathachathu

Ingredients:

• Salted fish 2 to 5 pieces
• Dry chilly 5 to 7
• Shallots 5 to 10
• Garlic 5 to 10
• Turmeric pdr
• Curry leaves
• Oil

Soak the dry fish in water for 2 to 5 hrs. Squeeze out the water from the fish and fry it . Crush the shallots, garlic and dry chilly. Keep it aside. Then crush the fried fish using mortar and pestle. Heat oil in a kadai and add curry leaves, crushed shallots and garlic. Saute it well and add the crushed dry chilly and turmeric pdr. Put the fish into it . Reduce the heat and saute it well.

Koorka (Chinese Potato) Mezhukkupuratty

Ingredients:

• Koorka 1/4 kg
• Shallots 10 to 15
• Turmeric pdr 1/2 Tsp
• Garam masala 1/2 Tsp
• Coriander pdr 1 Tbsp
• Chilly pdr 1 Tbsp
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Clean and cut chinese potato into small pieces. Add sliced shallots, curry leaves, salt, turmeric pdr, chilly pdr, coriander pdr, garam masala and required amount of water. Cook it well. Heat oil in a pan and add mustard seeds. When it splutters, add the cooked chinese potato into it and saute till it turns dry.

Malliyila (Cilantro) Chutney

Ingredients:

• Grated coconut 1 1/2 cup
• Chopped cilantro 1 cup
• Green chilly 2 to 3
• Ginger small piece
• Garlic 2 to 3 pods
• Curry leaves few
• Yoghurt 2 Tsp
• Shallots 2
• Salt

Grind together all the ingredients well (don't grind it into a paste).

Kadala (Black Channa) Curry

Ingredients:

• Kadala 2 cup
• Onion 2 big
• Tomato 2
• Ginger paste 1 Tsp
• Garlic paste1 Tsp
• Chilly pdr 1 Tsp
• Turmeric pdr 1/2 Tsp
• Corriander pdr 1Tsp
• Garam masala 1/2 Tsp
• Curry leaves
• Mustard
• Water
• Salt
• Oil

Soak channa overnight. Heat oil in a presure cooker and add mustard. When it splutters, add curry leaves, tomato and onion. When it turns golden brown, add ginger garlic paste and saute well. Reduce the heat and add all the powders into it and roast well. Then add channa. Mix well and pour required amount of water and salt. Cover and cook till it turns soft.

Chakkachula Varuthathu (Jackfruit chips)

ChakkaChula - edible white/yellow part of jackfruit that covers the seeds.

Ingredients:

• Raw Chakkachula
• Water
• Salt
• Oil

Clean the chakkachula and remove the seeds. Slice it into long thin pieces. Heat oil in a kadai or cheena chatti. Mix salt with little water and keep it aside. Add sliced raw jackfruit into hot oil and fry well till it turns crispy. Reduce the heat and sprinkle salt water over this and mix well. Remove it from oil when the bubbles subside. Spread it on a paper napkin and store in an air tight container.

Tomato Dal

Ingredients:

• Tomato 2 med
• Toor dal 1 cup
• Ginger 1 big piece
• Garlic 5 to 6 pods
• Turmeric pdr 1/4 Tsp
• Kasoori methi 2 Tsp
• Garam masala 1 Tsp
• Chilly pdr 2 Tsp
• Butter 1 Tbsp
• Water
• Salt
• Oil

Heat oil in a kadai and add chopped ginger and garlic. When it turns light brown, reduce the heat and add turmeric, chilly and half of the garam masala powder. Roast it well and add the chopped tomato and little water. Saute till it turns soft. Then add the cooked dal, required amount of water and salt and mix well. Cover it and cook for few mins. Finally add the rest of the garam masala, kasoori methi and butter. Cover it and remove it from fire.

Madakkusan or Love letter

Ingredients:

• Maida 1 cup
• Coconut 1 cup
• Sugar as rqd
• Elachi pdr 1 tbsp
• Water
• Salt

Mix together maida and salt. Add water into it and make it into a semi thick batter. Combine sugar, coconut and cardamom pdr well. Pour a spoon full of batter and spread it like dosa. When one side is cooked, turn it upside down. Once both the sides are cooked, put the coconut mixture inside and roll it well. Transfer it to a platter.