Bilimbi (Chilumbikka) Juice

Ingredients:

• Bilimbi (Chilumbikka) 1 cup
• Sugar 3/4 to 1 cup
• Water as rqd
• Orange peel 2 to 3 pieces

Clean and wash the chilumbikka. Cut it into medium pieces. Transfer it into a pressure cooker and add water. Pressure cook it and mash it well using a spoon. Take the pulp through a sieve. Add sugar into water and melt it well. Stir it continously and make sugar syrup. After cooling down add it into fruit pulp and mix well. Pressure cook the orange peel and remove the inner white part. Grind the peel well and add into the fruit pulp. Mix well. Transfer this mix into an air tight bottle and refrigerate it. Prepare the juice by adding required amount of water with fruit syrup.

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Cabbage Vazhattiyathu

Ingredients:

• Cabbage 4 cup( chopped )
• Green chilly 3 to 4
• Turmeric pdr 1/4 tsp
• Pepper pdr 1/4 tsp
• Asafoetida pdr 1 pinch
• Mustard
• Cumin
• Salt
• Oil

Heat oil in a pan and add mustard and cumin seeds. When it starts spluttering, add chilly, asafoetida pdr, cabbage, turmeric pdr, pep pdr, and salt. Mix well and cook it in low flame.

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Nithyavazhuthana Stir Fry

Ingredients:

• Nithyavazhuthananga 1/2 kg
• Coconut flakes 1/4 cup
• Onion 1 big
• Chilly 5 to 6
• Curry leaves
• Turmeric pdr 1/4 tsp
• Pepper pdr 1/2 to 1 tsp
• Garam masala 1/2 tsp
• Mustard seeds
• Salt
• Water
• Oil

Clean and wash the vazhuthananga. Remove the white part and chop the green part of it length wise. Cook it with salt, chilly, sliced onion, coconut flakes and little water. Remove from fire. Heat oil in a pan and add mustard. When it splutters, add turmeric pdr, garam masala and cooked vegetable. Saute well in high flame. When it becomes dry, reduce the heat and add pepper pdr. Mix well and remove from heat.

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Vattal Mulaku Chammanthi

Ingredients:

• Dry chilly 6 t0 8 (fried)
• Shallots 2 to 3
• Salt
• Oil

Fry the dry chilly well. Grind together chilly, shallots and salt. Add rqd amount of oil into this and mix well.

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Bachelor's chutney

Ingredients:

• Shallots 3 to 4 big (chopped)
• Chilly pdr 1 to 2 tsp
• Vinegar 1 tbsp
• Oil as rqd
• Salt as rqd

Clean and chop the shallots well. Add chilly pdr, salt, vinegar and oil into shallot and mix well.

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Vazhachundum(banana flower) Parippum

Ingredients:

• Vazhachundu 2(banana flower)
• Dal 1 cup
• Coconut 1 to 1 1/4 cup
• Shallots 2 to3
• Green chilly 4 to 5
• Turmeric pdr 1/4 tsp
• Mustard
• Curry leaves
• Water
• Salt
• Oil

Soak the dal for 15 mins. Clean and cook it with little salt. Keep it aside. Clean the vazhachundu and remove the outer layers and chop the inner white portion well. Grind together coconut, shallots, chilly and turmeric pdr. Heat oil in a pan and add mustard, sliced shallots,coconut and curry leaves. Add chopped vazhachundu and salt and mix well. Cook it well and add the cooked dal into this and mix well.

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Cheera Thandu(spinach stem) Roast

Ingredients:

• Cheera thandu 2 cup
• Onin 1 med
• Garlic 3 pods chopped
• Ginger small piece chopped
• Chilly pdr 2 tsp
• Turmeric pdr 1/4 tsp
• Garam masala 1/4 tsp
• Tomato sauce 1/2 tsp
• Mustard
• Vinegar 1/2 tsp
• Sugar 1 pinch
• Salt
• Oil

Wash, clean and cut spinach stem into med pieces. Marinate it with chilly pdr, turmeric pdr, garam masala and little salt for 15 to 20 mins. Heat oil in a pan and add mustard. Add onion, garlic, ginger and salt. Saute till it turns brown. Add spinach stem and cook well. Reduce the heat and add tomato sauce, vinegar and sugar into it. Mix well and remove it from heat.

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