Kadachakka (bread fruit) Thoran

Ingredients:

• Kadachakka : 1 
• Grated coconut : 1 cup
• Shallots : 4
• Green chilly : 4
• Curry leaves : few
• Turmeric powder : 1/2 Tsp
• Salt : as rqd
• Mustard : 1/4 Tsp
• Water : 1/4 cup
• Coconut oil : 1 Tbsp

Clean and cut the kadachakka (bread fruit) into small pieces. Keep it aside. Crush together coconut, shallots, green chilly and turmeric powder. Heat the coconut oil in a kadai and put mustard seeds into it. When it splutters, add curry leaves and one sliced shallot into it. Then,  add the crushed coconut mixture and salt. Saute it for a few seconds and add the sliced kadachakka pieces into it. Combine it with the coconut mix. Sprinkle a little water over it. Cover and cook it well.

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Spicy Mushroom Masala

Ingredients:

• Mushroom : 250 gms
• Onion chopped : 1 big
• Crushed ginger : 1 Tsp
• Crushed garlic : 1 Tsp
• Curry leaves : few
• Coriander leaves : few
• Chopped tomato : 1
• Green chilly : 2
• Chilly powder : 2 Tsp
• Coriander powder : 1 Tsp
• Turmeric powder : ½ Tsp
• Cumin powder : ½ Tsp
• Garam masala : ½ Tsp
• Tomato sauce : 1 Tsp
• Fresh cream : 1 Tbsp
• Vegetable oil : As required
• Cardamom : 2
• Cinnamon : 1 piece
• Cumin : ¼ Tsp
• Water : As required
• Salt : As required

Clean and cut the mushroom into pieces. Heat oil in a pan and put the whole spices (cardamom, cinnamon, cumin) into it. Saute it for a few seconds and add chopped onion, ginger, garlic, curry leaves and green chilly. Saute till the onion turns golden colour. Reduce the flame and add all the masala powders into the onion and roast it till it's void of its raw smell. Next, put the chopped tomato and combine it with the masala. Add a little water and cook it well. Then, add the tomato sauce, salt and mushroom. Cover and cook for a few minutes. At this time, add required  amount of water and cook it for another 5 to 10 minutes. Finally, add the chopped coriander leaves and fresh cream. Mix and remove it from fire.

Recipe Courtesy : youtube

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Inji Chammanthi (Ginger Chutney)

Ingredients:

• Ginger : 2 big pieces
• Shallots : 4
• Dry chilly : 4
• Coconut oil : 2 Tbsp
• Salt to taste

Peel off the ginger skin and cut it into small pieces. Crush it well using a mortar and pestle. Then keep it for some time and squeeze it well to remove the extract. (The extract is usually used for treating stomach ailments. So, we usually prepare this chutney with the leftover ginger, after we take the extract.) Keep it aside. Then roast the dry chilly in little oil. Put the crushed ginger, dry chilly, shallots and salt into a grinder and crush it well. Transfer it into a bowl and pour required amount of oil and mix well.

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Kadachakka Mezhukkupuratty

Ingredients :

• Kadachakka (Bread fruit) : 1
• Crushed shallots : 10
• Crushed garlic : 10
• Crushed dry chilly : 6
• Turmeric powder : ¼ Tsp
• Curry leaves : few
• Mustard seeds : ¼ Tsp
• Oil : 1 Tbsp
• Salt : as rqd

Clean and cut the bread fruit into thin slices. Keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, crushed garlic, shallots and required amount of salt. Saute it well. When it turns light brown, add the crushed dry chilly and turmeric powder into it. Combine all the ingredients well. Finally, add the sliced bread fruit. Sprinkle a little water over it. Cover and cook well.

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Muthira (Horsegram) Thoran

Ingredients:

• Horsegram : 200 gm
• Coconut : ½  coconut grated
• Green chilly : 3
• Shallots : 3
• Garlic : 3 pods
• Pepper pdr : ½ Tsp
• Turmeric pdr : ½ Tsp
• Mustard seeds : 1 Tsp
• Curry leaves : few
• Oil : 1 Tbsp
• Salt : as rqd

Soak the horsegram for 1 to 2 hrs. Clean and add the required amount of salt and water into the horsegram and pressure cook it till 3 whistles. Remove the lid and make it dry. Crush together grated coconut, shallots, garlic, green chilly and turmeric powder. Heat oil in a pan and add mustard seeds. Allow it to splutter and add crushed coconut mixture and curry leaves. Saute it for a couple of minutes and put the cooked horsegram and pepper powder into it and mix it with the coconut mixture.

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Capsicum Besan Fry

Ingredients:

• Capsicum : 3 big
• Cumin : 1 Tsp
• Hing : ¼ Tsp
• Turmeric  pdr : ¼ Tsp
• Chilly pdr : 1½ Tsp
• Besan flour : 4 Tbsp
• Vegetable oil : 2 Tbsp
• Curry leaves : few
• Salt : as rqd

Clean and cut the capsicum into small cubes. Heat oil in a kadai and put cumin seeds. Then add hing, capsicum pieces, curry leaves and salt into the pan and saute it in low flame for 5 minutes. Put turmeric pdr and chilly powder and stir. Slowly add besan flour into it and mix it properly. Cover and cook it for a few more minutes. Serve it hot with chapathi.

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Thengakothu Pattichathu

Ingredients

• Coconut : 1 
• Onion : 2 medium
• Ginger : 1 Tbsp
• Garlic : 1 Tbsp
• Curry leaves : handful
• Kashmiri chilly : 1 Tbsp
• Coriander pdr : 2 Tsp
• Turmeric pdr : ½ Tsp
• Garam masala : 1 Tsp
• Pepper pdr : ½ Tsp
• Mustard seeds : 1 Tsp
• Water : ¼ cup
• Coconut oil : 2 Tbsp
• Salt : as rqd

Slice the coconut into thin pieces (thengakothu). Add 1 sliced onion, ginger, garlic, curry leaves, chilly powder, coriander powder, turmeric powder, garam masala, pepper pdr and required amount of salt into the coconut pieces and mix well. Pressure cook it till 3 whistles. Heat the coconut oil in a kadai and add mustard seeds. When it splutters, add 1 sliced onion and few curry leaves into it. Saute till it turns light brown. Then, add the cooked coconut pieces into it and saute till it turns brown and dry. 

This is the same preparation as beef pattichathu and mostly tastes like it, except that it contains no beef. So, this a good recipe for vegetarians also.

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Green Peas Masala

Ingredients:
Green peas : 2 Cup
Onion : 2 medium
Ginger paste : 1 Tsp
Garlic paste : 1 Tp
Green chilly : 5
Curry leaves : few
Corriander powder : 1 Tbsp
Garam masala : 1 Tsp
Turmeric powder : 1/2 Tsp
Salt : as rqd
Tomato : 1 big
Semi thick coconut milk : 1 .5 Cup
Thick coconut milk : ½ Cup
Oil : as rqd

Heat oil in a kadai and add sliced onion, green chilly and curry leaves. Add little salt and saute till its turns light brown. Add ginger garlic paste and stir well. Then, put corriander powder, turmeric powder and garam masala into it. Roast it in low flame and when it is void of its raw smell, add the chopped tomato and cook. When it turns soft and the oil starts separating from the sides, put fresh green peas into it and mix with the masala. Add little water and required amount of salt into it and cook. Then, pour semithick coconut milk and boil it in low flame for few minutes. Finally, add the thick coconut milk and mix well. Remove it from fire.

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Vegetable Stew

Ingredients:

• Potato : 2 medium cubed
• Carrot : 1 cubed
• Beans : 1 cup
• Onion : 1 big
• Ginger : 2 Tsp
• Green chilly : 5
• Curry leaves
• Cinnamon : 1 big piece
• Cloves : 3
• Cardamom : 3
• Thick coconut milk : ¾ cup
• Thin coconut milk : 1½ cup
• Maida : 1 Tbsp
• Coconut oil : 2 Tbsp
• Salt

Heat 1 tbsp of oil in a kadai and add the whole spices and saute it for a couple of minutes. When its splutters and the aroma comes, add the cubed potatoes, carrot, beans, sliced onion , ginger, green chilly and curry leaves into it. Sprinkle the required amount of salt and cook it well. Keep it aside. Saute 1 tbsp of maida in the rest of oil. Put the above cooked vegetables into maida and mix. Pour thin coconut milk and heat it for a few minutes in low flame. Then pour the thick coconut milk and stir it well. Do not boil it after adding the thick coconut milk. Add few curry leaves and remove it from fire. Serve it hot with palappam or idiyappam.

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Vegetarian Fish Curry

[ This dish does not use fish or any of its byproducts at any time of preparation and is a pure vegetarian dish. In this recipe, the traditional fish curry preparation methodology in the mid and south Kerala is used, except that raw bananas (vazhakka) are used instead of fish. ]

Ingredients:

• Raw banana (vazhakka) : 5
• Shallots (small onion) : 3 Tbsp
• Crushed garlic : 3 Tbsp
• Crushed ginger : 2 Tbsp
• Curry leaves
• Mustard seeds : 1 Tsp
• Fenugreek seeds : 1 Tsp
• Coconut oil : 3 Tbsp
• Kashmiri chilly powder : 1Tbsp
• Spicy chilly powder : 1 Tbsp
• Turmeric powder : ½ Tsp
• Tamarind (kudam puli) : 2 big piece

Peel off the banana skin and cut it into big square pieces. Put it in turmeric water and keep it aside. Soak the tamarind in little water and keep it aside. Add little hot water into the chilly and turmeric powder and make it into a thick paste. Heat the coconut oil in a kadai and add mustard and fenugreek seeds. Allow it to splutter and add crushed ginger, garlic, shallots and curry leaves. Add salt and saute till it turns light brown. Then reduce the flame and add the masala paste into it and roast it well. When it's void of its raw smell and oil starts to separate from the masala, add the tamarind along with the water into it and mix. Boil it and put the raw banana pieces. Cover and cook it well. 

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Kozhukkatta

Ingredients:

• Roasted rice flour : 1 cup
• Grated coconut : 2 cup
• Jaggery : 1 cup
• Cardamom powder : 1 Tsp
• Boiling water : 1 cup
• Salt : as rqd
• Ghee : 1 Tsp

Mix salt and rice flour. Boil water and pour it into the flour little by little and mix it well with a wooden spoon. Cover and keep it aside for a few minutes. Then, grate the jaggery and combine it with cardamom powder and grated coconut. Add 1 tsp of ghee into the flour mixture and knead it to a soft consistency. Then, take small balls from the dough and slightly flatten it with your palm. Then, fill it with the coconut jaggery mixture and seal it well. Again, roll it into round balls or any other desired shapes and steam it well until it gets cooked.

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Garlic Bread

Ingredients:

• Flour : 1½ cup
• Instant yeast : ¾ Tbsp
• Milk : ¼ cup
• Water : ¼ cup
• Olive oil / melted butter : 3 Tbsp 
• Sesame seeds : 2 Tsp
• Sugar : 1.5 Tbsp
• Salt : 1 Tsp

For spread :

• Salted butter : 2 to 3 Tbsp
• Parmesan cheese : 2 Tbsp
• Grated garlic : 1 Tsp
• Fresh cilantro : 2 Tbsp

For the spread, mix together the salted butter, cheese, grated garlic and cilantro well. Keep it aside.

Mix the flour, yeast, sugar and salt in a mixing bowl. Lightly heat the milk and water and add it into the flour. Mix along with oil/ butter. Combine them all and knead it well till it turns soft. Cover it with a damp cloth and keep it aside for 1 hr or till it doubles in size. When it double's, punch down the dough and again knead it for a few minutes and shape it into a loaf. Transfer it into a baking tin and keep it for another 15 minutes. Brush the top portion of the loaf with milk and sprinkle sesame seeds. Pre-heat the oven to 180° C and bake it for 20 minutes. (It took 30 minutes for me). Then remove it from the oven. After 30 minutes, slice the bread and fill it with the cheese garlic spread. Then, preheat the oven to 200° C and bake it for 5 to 10 minutes.

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Paneer Manchurian

Ingredients:

• Paneer : 300 gm
• Chopped onion : 2 big
• Chopped ginger : 1 Tbsp
• Chopped garlic : 1 Tbsp
• Chopped green chilly : 1 Tbsp
• Spring onion : ¼ cup
• Capsicum : 1
• Soy sauce : 2 Tbsp
• Chilli sauce : 1 Tbsp
• Pepper powder : 1 Tsp
• Cornflour : 2 Tbsp
• Water : 2½ cups
• Oil : as rqd
• Salt : to taste

Cut the paneer into small pieces and shallow fry it. Keep it aside. Heat oil in a kadai and add the chopped ginger, garlic and chilly. Saute it for a few minutes. Then, add the chopped onion and capsicum and saute it again for a couple of minutes. Pour soy and chilly sauce into it and combine it. Add the 2½ cups of water along with pepper powder and required amount of salt into this and boil it well. Next, add the shallow fried paneer and boil it for a few minutes. Mix cornflour in ¼ cup of water and pour it into the paneer. When the gravy starts to thicken, remove it from fire and sprinkle with chopped spring onion.

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Carrot Halwa

Ingredients:

• Carrot : 2 big grated
• Ghee : 2 Tbsp
• Cardamom : 2
• Boiled milk : ¾ ltr
• Sugar : 5 Tbsp
• Condensed milk : 3 Tbsp
• Fried cashewnut : 2 Tbsp
• Fried kismis : 2 Tbsp

Add the grated carrot and crushed cardamom into the hot ghee and saute well. When the colour of the carrot starts to change, pour the milk into it and cook well. Then, add  sugar and condensed milk into it and combine well. Stir it for a few minutes. When the mixture starts to separate from the sides of the pan, add the fried cashews and kismis and mix. Transfer it into a bowl and serve it hot or cold.

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Idiyappam Ulathiyathu

Ingredients:

• Idiyappam 5
• Chopped onion 1 big
• Chopped ginger 1 Tsp
• Dry chilly 2 to 5
• Mustard seeds
• Curry leaves
• Ghee 1 Tbsp
• Urud dal
• Water
• Salt
• Oil

Tear the cooked idiyappam apart into small pieces using hand and keep it aside. Heat ghee in a kadai and add mustard seeds. When it splutters, add urud dal, curry leaves, chopped onion, ginger and salt. Saute till it turns brown and add splitted dry chilly. Stir it for a few minutes and add the cooked idiyappam. Sprinkle little water and cover it for five mins. Mix well and remove it from fire.

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Padavalanga Parippu Curry

Ingredients:

• Snakegourd (padavalanga) : 2 cup
• Dal : 1 cup
• Coconut : 1 cup
• Turmeric : ½ Tsp
• Shallots : 2 Tbsp
• Green chilly : 3
• Cumin seeds : ½ Tsp
• Coconut oil  : 1 Tbsp
• Mustard seeds : 1 Tsp
• Curry leaves : few
• Dry red chilly : 3
• Water
• Salt

Soak the dal for 30 mins. Then pressure cook the dal and the chopped snakegourd with required amount of water, salt and a pinch of turmeric powder. Keep it aside. Then grind the coconut, 1 tbsp of shallots, green chilly, cumin seeds and little turmeric powder into a fine paste. Pour this grounded coconut paste into the cooked dal. Then heat it for a few minutes. Remove it from fire. Season it with mustard seeds, shallots, curry leaves and red chilly.

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Mushroom Mezhukkupuratty

Ingredients:

• Mushroom : 15
• Onion : 1 big
• Garlic pods : 10
• Curry leaves : few
• Garam masala : 1 Tsp
• Pepper pdr : 1½ Tsp
• Turmeric Pdr : ¼ Tsp
• Mustard seeds : ½ Tsp
• Coriander leaves : 2 Tbsp
• Salt
• Oil

Clean and chop the mushrooms. Heat oil in a pan and splutter the mustard seeds. Put the sliced onion, curry leaves and crushed garlic into this. Saute till the onion become translucent. Reduce the heat and add turmeric pdr, garam masala, pepper pdr and required amount of salt. Saute it well and put the chopped mushrooms and stir it with the masala. Cover and cook it in low flame. When it is cooked, add the chopped coriander leaves and stir it for a couple of min. Serve it hot with rice or roti.

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Carrot Pickle

Ingredients:

• Sliced carrot : 1 kg
• Sliced ginger : 2 Tbsp
• Sliced garlic : 2 Tbsp
• Sliced green chilly : 1½ Tbsp
• Curry leaves : as rqd
• Mustard seeds : 1 Tsp
• Fenugreek seeds : ½ Tsp
• Gingely oil : ¼ cup or as rqd
• Eastern pickle powder : 4 Tbsp
• Vinegar : ½ to ¾ cup
• Salt : to taste

Peel off the carrot skin and slice it into thin pieces. Heat gingelly oil in a chatti (kadai) and splutter the mustard seeds and fenugreek seeds. Then add sliced ginger, garlic, green chilly and curry leaves. Stir it for a few mins and put the sliced carrots. Saute it for 2 to 4 mins and reduce the heat. Then add pickle powder into it and mix well. Remove it from fire and pour required amount of vinegar and salt. Combine well. Keep it aside and allow it to cool completely. Transfer it into a clean air tight container. The pickle can be used from very next day.

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Easy Pressure Cooker Pulav

Ingredients:

• Soaked rice : 1 cup
• Fresh peas : ¼ cup
• Sliced carrot : ½ cup
• Sliced potato : ½ cup
• Sliced cauliflower : ¼ cup
• Onion : 1 big
• Garlic : 2 Tsp
• Chilly pdr : 2 Tsp
• Turmeric pdr : ½ Tsp
• Garam masala : ½ Tsp
• Cinnamon : 1 piece
• Cardamom : 1
• Cloves : 2
• boiled water : 1¾ cup
• Salt
• Oil

Clean the vegetables and cut it into small pieces. Heat oil in a pressure cooker and add the crushed whole spices. Stir it for a few mins and put the chopped onion and garlic into it and saute till it turns light brown in colour. Then reduce the flame and add the chilly pdr and turmeric pdr. Roast it well and add the cut vegetables into it. Saute it for 10 mins and add the soaked rice into it. Slowly mix it with the sauted vegetables. Then pour the boiling water into the rice and cover it. Cook it for 2 whistles of the cooker. Remove it from fire and keep it aside. Mix it slowly and serve it hot with raita, papad and pickle.

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Ethappazham Payasam

Ingredients:

•  Banana : 5
• Jaggery : 175 g
• Water : 1.5 ltr
• Grated coconut of 2.5 coconut
• Cardamom pdr : 15 g
• Coconut flakes : 1 Tbsp
• Cashews : 2 Tbsp
• Ghee : 3 Tbsp

Peel off the skin and remove the black middle portion from the ripe banana. Cook it with required amount of water. When it is fully cooked and it's colour turns to dark yellow, remove it from fire. Allow it to cool and grind the cooked bananas along with the water into a fine paste. Melt jaggery in 1.5 litre of water and boil it well. Then make it into half quantity and sieve it. Pour the grounded banana into the jaggery and saute it well. When it becomes thick, add 2 tbsp of ghee and combine well. Switch of the flame and keep aside.

Add ¼ ltr water into the grated coconut, grind it and make the thick coconut milk. Then, grind the coconut with 1.5 ltr water and make the semi thick coconut milk. Then, grind the coconut with 2 ltr water and sieve it to make the thin coconut milk. Pour the thin coconut milk into the above sauted banana jaggery mix and boil it well. When it becomes thick, pour the semi thick coconut milk and heat it well. Remove it from fire. Fry coconut flakes and cashews in little ghee and add it into the payasam. Finally, add the thick coconut milk and cardamom pdr into the payasam and mix well.

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