Thakkali Theeyal

Ingredients:

• Tomato (thakkali) 3
• Green chilly 5
• Sliced shallots 1/4 cup
• Tamarind paste as rqd
• Coconut 1/2 grated
• Unakka kanthari mulaku (dry bird's eye chilly) 8
• Chilly pdr 1 Tsp
• Curry leaves
• Oil

Heat oil in a kadai and add the chopped tomato, sliced shallots and chilly. Saute it well. Roast the grated coconut, kanthari mulaku and curry leaves in a kadai (roast it in low flame) till it turns brown colour. Remove it from fire and add the chilly pdr and mix well. Allow it to cool and grind it well without adding water. Add this paste into the sauted tomato mix and add water and salt. Boil it well. Add rqd amount of tamarind paste and boil for few min.

[Recipe courtesy: Vanitha]

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Black Channa Masala

Ingredients:

• Black channa 1 cup
• Onion 2 big
• Green chilly 3
• Tomato 1 med
• Garlic 5 to 8 pods
• Ginger 1 big piece
• Coconut pieces 1/4 cup
• Thick coconut milk 1 cup
• Chicken masala 3 Tsp
• Pepper pdr 1 Tsp
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Soak channa overnight. Heat oil in a cooker and add mustard seeds. Allow it to splutter and add half of the sliced onion and coconut pieces. Saute till it turns brown and add half of the tomato. Cook it and add the channa and little salt. Cook till it turns soft. Keep it aside. Heat oil in a kadai and add rest of the sliced onion, garlic, ginger, curry leaves and salt. When it becomes light brown, add chicken masala and pepper pdr. Roast it well and add the chopped tomato. Add little water into it and cook well. Then add the cooked channa into this and mix well. Cover it and cook it in low flame for 5 to 10 min. Then pour the coconut milk and heat it for few min. Remove it from fire.

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Gobi Manchurian (Dry)

Ingredients:

• Cauliflower (gobi) 1 small
• Capsicum 1
• Chilly 5 to 6
• Onion 2 med
• Celery 2 Tbsp
• Chopped ginger 1 piece
• Chopped garlic 2 Tbsp
• Pepper pdr 1 1/2 Tsp
• Tomato sauce 1 Tbsp
• Soy sauce 2 Tbsp
• Cornflour 1/4 cup
• Maida 1/4 cup
• Egg 1 (optional)
• Water 1 cup
• Sugar 1 Tsp
• Salt
• Oil

Soak cauliflower in hot water with little salt and turmeric pdr for 15 to 30 min. Drain the water and keep it aside. Mix together maida, little salt, egg (optional) and pepper pdr with little water and make it into a thick batter. Dip the cauliflower pieces in this batter and fry well. Heat oil in another pan and saute chilly, chopped ginger, garlic, onion and celery for few min. Then add capsicum and saute it for another 5 min. Pour soy sauce and tomato sauce into this and mix well. Add water, pepper pdr, sugar and rqd amount of salt into this and boil well. When the water thickens and becomes half the quantity, add the fried cauliflower and combine well. Transfer into a bowl and serve hot.

[Recipe Courtesy: Lekshmi Nair, Magic Oven]

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Vellarikka Parippu Charu (Cucumber Dal Curry)

Ingredients:

• Toor dal 1 cup
• Sliced cucumber 2 cup
• Coconut 1/2 grated
• Green chilly 3 to 5
• Shallots 2 to 3
• Garlic 3 to 4
• Dry chilly 2
• Turmeric pdr 1/2 Tsp
• Cumin seeds 1/4 Tsp
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Soak dal for 1/2 an hour. Cook dal and cucumber with little salt, water and turmeric pdr. Grind together coconut, cumin seeds, chilly, shallots, garlic and curry leaves. Add this grounded paste and rqd amount of salt into the cooked dal and boil it in low flame. Season it with mustard seeds, shallots, dry chilly and curry leaves.

[Recipe Courtesy: Vanitha]

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Raw Plantain Peel Curry

Ingredients:

• Raw plantain peel (vazhakka tholi) 1 cup
• Garam masala 1/2 Tsp
• Turmeric pdr 1/2 Tsp
• Chopped onion 1 big
• Chilly pdr 1 1/2 Tsp
• Ginger 1 big piece
• Mustard seed
• Curd 1/4 cup
• Curry leaves
• Chilly 2 to 4
• Salt
• Oil

Chop the plantain peels and keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, saute the onion, ginger, chilly and curry leaves. Saute it well and add the chilly pdr, turmeric pdr and garam masala pdr. Mix it well and add the plantain peels into this and cook well. Remove it from fire and allow it to cool. Then add the curd and rqd amount of salt.

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Pita bread with Garlic yogurt sauce

Ingredients:

Pita Bread

• Dry yeast 2 Tsp
• Warm water 1 cup
• Flour 3 cups
• Salt 1 Tsp

Dissolve the yeast in 1 cup warm water. Sift together the flour and salt. Add yeast and water into the flour and make it into a dough and knead for several minutes. Cover the dough with a damp cloth and let rise in a warm place for 3 hours.

Preheat oven to 350°. Divide the dough into 6 equal portions. With a rolling pin, pat and press each portion of dough into a thickness of 1/2-inch. Place on an ungreased baking sheet and bake for 10 minutes or until the pita are light golden brown.

Garlic Yogurt Sauce

• Plain yogurt 1 cup
• Garlic 2 pods grounded
• Pepper pdr 1 pinch
• Olive oil

Beat yogurt gently with a fork or whisk until it's smooth and creamy. Add all the other ingredients and mix well. Cover and chill until needed.

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Diamond Cuts

Ingredients:

• All purpose flour 2 cup
• Beaten egg 2 1/2 Tbsp
• Cardamom seeds 2
• Water 1/2 cup
• Pinch of salt
• Oil

For Sugar Syrup:

• Sugar 1/2 cup
• Water 2 Tsp
• Cardamom seed 1

Mix the all purpose flour, salt and beaten egg. Add water little by little into the flour and knead it into a soft dough, like chappathi. Add crushed cardamom into this and knead well. Cover it with a damp cloth and keep it aside for 15 mins. Divide the dough into medium sized balls and roll it out into thin rounds. Then cut it diagonally from left and from right to get diamond shaped pieces. Heat oil in a kadai and fry the diamonds till it turns into golden colour. Transfer it to a paper towel and cool it.

For preparing sugar syrup, mix together sugar and water and boil it, till it reaches to a consistency that will help coat the fried diamond cuts. Add the crushed cardamom and coat the diamond cuts in syrup. Transfer it to a tray and cool it.

[Courtesy: Mishmash]

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