Pavakka mezhukkupuratti

Ingredients

Pavakka/Bitter gourd - 3
Onion - medium , sliced
Green chilly - 2 -3, cut lengthwise
Turmeric powder - 1 tsp
Oil - 3 tbsp
Salt to taste

Method:

1. Cut the pavakka into half,lengthwise and remove the seeds. Cut it into very thin slices.
2. In a large pan, add the sliced pavakka,green chilly , salt, turmeric powder and a tbsp of oil. Cook it into medium-low flame for about 10 - 15 minutes or till the colour changes to golden brown, stirring in between.
3. Now add the onion pieces and remaining oil and stir well. Cook for another 10 -15 minutes. The pavakka would have turned brown by now and tastes really yummy!!

Mango pickle/ Manga achar

Ingredients:

Mango - 1 , chopped
Red chilly powder - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/4 tsp
Asfoetida - 2 pinch
Water - 1/3 cup
Garlic - 1 tbsp, chopped finely
Salt - 3 tbsp
Sesame oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Dried Red chilly - 2

Method:

1.  Add salt to chopped mango and mix well. Store it in airtight container in refrigerator for atleast 24 hours.
2. In a small bowl, mix together turmeric powder, red chilly powder, fenugreek powder, asfoetida and water. Keep aside.
3. Heat oil in a pan and add mustard seeds and red chilly. When the mustard seeds splutter, add curry leaves followed by garlic. Saute it for a minute.
4. Now add the mango pieces and red chilly paste. Mix well so that the mango pieces are coated with spices. Allow it to boil for a minute and then switch off the heat.
5. Allow it to cool completely and store it in an airtight container. Keep refrigerated.

Pazham pulissery

Ingredients:

Ripe Plantain/Ethapazham - 1
Green chilly - 2 , slit lengthwise
Cumin seeds -1 tsp
Grated Coconut - 3/4 -1 cup
Dry Red chilly - 3 - 4 (depending upon your taste)
Curd - 1 cup
Turmeric powder - 2 tsp
Salt to taste

To temper

Oil - 1 tbsp
Mustard seeds - 1 tsp
Dry Red chilly - 2
Curry leaves - 1 sprig

Method:

1. Peel and cut the bananas into small pieces. Put these into a vessel and add enough water, green chilly, turmeric powder, and salt.
2. Cook it in medium flame until the banana are soft and mushy.
3. Meanwhile grind the red chilly,cumin seeds and coconut to a smooth paste, adding enough water.
4. When the bananas are fully cooked, add the ground coconut paste to it. Allow it to boil.
5. Beat the curd and add it to the mixture. If the mixture is very thick, you can add half a cup of water to it.  Switch off the stove when small bubbles starts appearing on the top of the curry. Donot boil the curry after adding curd.
6. In a pan, heat the oil and add mustard seeds and red chilly. When the mustard seeds splutter, add curry leaves and turn off the heat. Pour this into the curry.

Serve it with rice!

Soya chunks curry

Ingredients:

Soya chunks -  1 cup
Onion - 1 big, chopped
Tomato - 2 , pureed
Ginger garlic paste- 1 tbsp
Green chilly - 2 , chopped
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Red chilly powder - 1 tsp
Cashews - 10-12
Milk - 1/4 cup
Oil - 1 tbsp + 1 tsp
Kasoori methi - 1 tsp crushed
Salt to taste

Method:

1. Boil water. Add soya chunks, a 1/8 piece of a tomato , 1/4 tsp of turmeric powder and 1/4 tsp red chilly powder. Once the soya chunks are soft, switch of the stove. Keep aside for 5 minutes.
2. Heat a tsp of oil in a pan. Add the soya chunks and 1/4 tsp of garam masala. Fry it in medium heat for about 5 minutes. Keep aside.
3. Soak cashews in hot milk for about 10-15 minutes. Grind it to a smooth paste.
4. Boil water and add the tomatoes to it. close it and keep aside for 5 minutes. The puree these tomatoes.
5. Heat 1 tbsp of oil in a pan. Add the chopped onions and saute till the colour turns golden brown. Now add the ginger garlic paste and saute for another 2 minutes.
6. Then add the tomato puree , followed by salt, red chilly powder, turmeric powder and garam masala. Mix  till the mixture thickens.
7. Now add the cashew paste and give a stir.
8. Then add the flavored soya chunks and mix well. Cook for about 2-3 minutes.
9.Once the soya chunks are nicely coated with masala, add 1 and /2 cups of water and bring to boil. Now add the kasoori methi and mix well. Cook for another 5 minutes.

Garnish with coriander leaves . Serve hot with chappathi or naan.

Source: Dishes from my kitchen

Nutella Mousse

Ingredients

Heavy whipping cream - 1 cup
Nutella - 3/4 cup
Vanilla extract - 1 tsp
Shaved dark chocolate for garnish

Method:

1.  In a large mixing bowl, beat the heavy whipping cream and vanilla extract until soft peaks form.
2. Add nutella and fold in with a spatula until fully incorporated.
3. Pour into 4 cups or bowls and refrigerate for about  2 hours.

Garnish it with shaved chocolate and enjoy!!

Sukhiyan

Ingredients:

Green gram/Cherupayar - 1 cup
Jaggery - 1/2 cup
Grated coconut - 1/2 cup
Cardamom powder - 1/4 tsp
All purpose flour/Maida - 1/2 - 3/4 cup
Rice flour - 1 tbsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil for deep frying

Method:

1. Wash and cook green gram with enough water (approx 1 1/2 cups) in pressure cooker for 3-4 whistles in medium flame.
2. Melt jaggery in around 1/4 cup water . Strain it. Bring the melted jaggery to boil and add coconut and mix well. Then add the cooked green gram and cook till  the mixture turns thick. Now add the cardamom powder, stir well and switch off the flame.
3. When the mixture has cooled slightly, make lemon sized balls and keep aside.
4. In a bowl mix together all purpose flour, rice flour, salt and turmeric powder. Add enough water(approximately 3/4 cup) to make a semi-thick batter.
5. Heat oil in a deep frying pan in medium - high heat. When the oil is hot, dip the green gram -jaggery balls in the batter and deep fry in batches till the batter turns golden colour.

Enjoy as an evening snack!!

Kerala Kadala Curry

Ingredients:

Kadala /Kala Chana/Black chickpeas - 1 cup
Grated coconut - 1/2 to 3/4 cup
Dry red chilly - 4-5
Coriander seeds - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

To temper

Shallots - 5-6 , sliced
Mustard seeds - 1 tsp
Dry red chilly - 2
Curry leaves - 1 sprig
Oil - 2 tsp


Method:

1. Soak kadala overnight or for 6-8 hrs.Then cook it with enough water, turmeric powder and salt in a pressure cooker for about 4-5 whistles in medium flame.
2. Meanwhile take a pan and dry roast the grated coconut in medium-low flame till the colour starts changing. Now add the coriander seeds, and red chilly(adjust it according to your taste) to it. Saute it till the colour changes to golden brown. Allow it to cool down and grind it to a smooth paste by adding little water.
3. Open the pressure cooker and add the ground coconut paste to it. Bring it to boil.
4. Meanwhile in another pan, add oil and mustard seeds. When the mustard seeds splutter, add red chilly, curry leaves and shallots. Saute till the shallots turns golden brown. Switch off the flame and transfer these into the kalada curry. Mix well.

Serve hot with puttu or appam!!

Cabbage thoran

Ingredients:

Cabbage - 1/2 of 1 medium sized cabbage
Grated Coconut - 1/3 cup
Dried red chilly - 2
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves
Turmeric powder - 1 tsp
Salt to taste

Method:

1.  Chop the cabbage finely using a chopper or food processor.
2. Heat oil in a pan, Add mustard seeds, 1 red  chilly cut into 2 and urad dal. When the mustard seeds splutter, add the chopped cabbage, turmeric powder and salt. Sprinkle 1 or 2 tbsp of water . Close the lid and cook in low flame for about 10- 15 minutes or until the water in the cabbage is fully absorbed.
3 Meanwhile coarsely grind the coconut and red chilly.
4. Once the cabbage is cooked, add the ground coconut and mix well. Stir for a minute and switch off the flame.

Serve it with rice!

Rava Upma

Ingredients:

Rava - 1 cup
Water - 2 cups
Green chilly - 2 , slit lengthwise
Onion - 1 cup, chopped
Ginger - 1" piece, chopped finely
Coconut - 1/4 cup
Salt to taste

To temper

Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig


Method:

1. Heat a pan and dry roast the rava in medium flame for about 5 - 7 minutes. Color of the rava should not change. Set it aside.
2. Heat oil in a pan. Add mustard seeds and urad dal. When the mustard seeds splutter, add curry leaves followed by chopped onion, ginger and green chilly. Saute it for 5 minutes.
3.  Add water and salt. When the water boils , add rava and mix well. Cover with the lid and reduce the flame to low.
4. When the water is fully absorbed, the rava will be cooked. Mix well and add the grated coconut.

Notes:
1. The amount of water depends on the type of rava.
2. You can add any type of vegetables like carrots, beans or peas along with onions.

Masala Pasta

Ingredients:

Pasta - 2 cups
Onion - 1 medium , chopped
Tomato - 1 large
Chopped carrot - 1/4 cup
Garlic - 2 pods, chopped finely
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Oil - 1 tbsp
Salt to taste

Method:

1.  Boil 4 cups of water , add pasta and required salt . Boil for 10-15 minutes. Or, you can cook the pasta as per the packing instructions.
2. Boil water and add tomato to this. Boil it for 1 minutes. Take it out and puree it in a blender.
3. Heat oil in a pan, add onion and garlic and fry for 3 minutes. Now add carrots and fry for another 5 minutes.
4. Add the pureed tomato, salt , turmeric powder, chilly powder and garam masala powder and fry for another 5 minutes or till the oil separates.
5. Now add the cooked pasta and mix well.

Serve hot!