Aviyal

Ingredients

Brinjal  : 1 no
Yam : 1 cup
Cucumber : 1/2 cup
Drumstick : 2 nos
Beans : 3 nos
Ash Gourd(Kumbalanga) : 1/2 cup
Snake gaurd(Padavalanga) : 1/2 cup
Raw Banana(Kaya) : 2 nos
Carrot : 1 no
Potato: 1/2 cup
Onion : 1 no
Greenchilly : 2 nos
Coconut Oil  : 3 teaspoon
Salt : as needed
Turmeric : 1 teaspoon
Red Chilly Powder : 1/2 teaspoon
Grated coconut : 1 cup
Cumin Seeds : 1 teaspoon
Curry leaf  : 1 sprig
Curd : 2 tablespoon

Method

Cut all the vegetables lengthwise of 1/2 inch thickness.Cook all the vegetables in a covered pan  with less water,turmeric,red chilly powder and salt.Stir in between.Take coconut ,green chilly and cumin seeds in a mixie and grind it into a coarse paste.Once the vegetables are cooked,add the ground mixture and cook for few minutes.Switch it off .Add coconut oil,curry leaf,curd and mix well.

Tip:Instead of cucumber,zucchini can also be used.

Easy Chinese Chilli Chicken

Ingredients


Boneless Chicken(cut into small pieces) : 500 grams
Ginger : 2 inch  piece
Garlic : 6 cloves 
Green Chilly : 2
Pepper Powder : 1/2 teaspoon
Vinegar : 2 tablespoon
Onion :1 big diced
Capsicum : 1 cup diced
Tomato Sauce : 4 tablespoon
Chilli Sauce: 4 tablespoon
Soya Sauce : 2 tablespoon 
Sugar: 1/2 teaspoon
Water: 1 cup
Cornflour: 1 tablespoon
Refined Oil: as needed


Method


Grind Ginger,Garlic and Greenchilly to a paste.Mix chicken, with ground paste,Pepper,Vinegar,Salt and keep it for half an hour.Heat Oil in a pan and add Onion,Capsicum.Saute till onions are  translucent.Add Salt,Tomato sauce,Chilli sauce,Soyasauce,Sugar, water and chicken.Cook till chicken is done.Add the cornflour dissolved in water little by little,stirring well,till the sauce thickens.switch off.garnish with capsicum.Serve with Fried rice.

Egg Kabab

INGREDIENTS

Egg(hard-boiled) : 2 nos
Onion finely chopped: 1 no
Green Chilly finely chopped : 2 noos
Ginger Garlic Paste : 1/2 teaspoon
Coriander leaves chopped  : 1 tablespoon
Potato boiled & smashed : 3 nos
Bread Crumbs : as required
Turmeric powder : 1/4 teaspoon
Mint Leaves chopped  : 1 tablespoon
Salt : as needed
Egg : 1 beaten

METHOD

Cut the eggs into 2 pieces lengthwise.Heat Oil in a pan.Saute Onion,Greenchilly,Ginger-Garlic paste well till the onions become translucent.Add Turmeric,Garam Masala and fry for few minutes.Now add Salt,CurryLeaf,Mint Leaves,Coriander leaves & smashed potato.Mix well.Cover the egg with the prepared mixture.Dip in beaten  egg and roll in bread crumbs.Deep fry in oil till it turns brown.

Mutton Roast

INGREDIENTS




Mutton ( Lamb) cleaned and cut into small pieces : 1/2 kg

For Marination
Coriander powder : 1 1/2 tablespoon
Kashmiri Chilly Powder : 1/2 tablespoon
Turmeric powder  : 1/4 teaspoon
Salt : as needed

Other Ingredients

Onion : 2 big nos
Coriander leaves: 2 tablespoon
Water : 1/2 cup
Oil : 2 tablespoon
Ginger finely chopped : 1 tablespoon
Garlic finely chopped : 2 tablespoon
Curry Leaf : as needed
Coconut  pieces 1/4 cup
Pepper : 3/4 teaspoon
Garam Masala : 3/4  teaspoon
Meat Masala : 3/4 teaspoon




METHOD

Mix cleaned mutton with coriander powder,chilly powder,turmeric powder  and salt and keep it for 1/2 an hour for marination.Take mutton in a pressure cooker,add water and cook it for 3-4 whistles.Heat Oil in a pan ,add Onion,Ginger,Garlic,Curry leaf and Coconut.Saute until Onions turn brown.Add Coriander leaves,Pepper powder,Garam Masala & meat masala and fry it  for a minute under low flame.Add to this the  cooked Mutton and salt.Combine everything well.Cook on low flame till it is roasted stirring well  in between.

Tip:If you are using Lamb instead of mutton ,take the lamb meat in a vessel and add water.Add some radish to this and keep it for half an hour.Then remove the radish  and allow the meat to drain the water completely.This will help to reduce the unpleasant smell of lamb meat.

Erissery

INGREDIENTS

Vanpayar/red cowpeas : 1/2 cup soaked overnight
Chena/Yam (cut it into pieces) : 1 cup
Mathanga/Pumpkin  (cut it into pieces) : 1 cup
Grated coconut : 1/2 cup
Cumin Seeds : 1/2 tsp
Green Chilly : 3 nos
Turmeric : 1/4 tsp
Shallots : 3 nos
Mustard : 1/2 tsp
Dry Red Chilly : 2 nos
Curry  Leaf : as needed
Oil : as needed

METHOD
 Pressure cook Vanpayar in 1 1/2 cup water with little salt for  2 whistles.Cool it.Add the Chena and Mathanga to it.Cook well and cool.Grind Coconut,GreenChilly,Cumin,Turmeric into a coarse paste.Now open the cooker and slightly mash the yam and pumpkin pieces with the back of a spoon..Add the ground paste and keep it on flame.Boil for sometime.Cook till it thickens slightly.Heat oil in a pan ,splutter  mustard seeds.Add dry red chilly,shallots,curry leaf and little coconut.Fry till it turns brown.Add this to the prepared curry and mix well.

Inji Curry

INGREDIENTS

Ginger : 100 grams
Tamarind : 1 small ball (size of a gooseberry)
Chilly Powder : 1 tsp
Coriander powder : 1 1/2 tsp
Turmeric : 1/2 tsp
Fenugreek(Uluva)Powder : 1/4 tsp
Salt : as needed
Mustard : 1/2 tsp
Curryleaf :2-3 sprigs
Oil : as needed
Jaggery : as needed

METHOD

Clean and cut the ginger into round slices.Deep Fry  in oil till it is crispy.Let it cool down.Soak the tamarind in 1 cup warm water for sometime.Squeeze it and take the extract.Grind the fried ginger into a coarse powder .Heat Oil in a pan.Splutter mustard seeds.Add curryLeaf and the coarsely ground ginger and saute. Add coriander,chilly powder,Turmeric,Uluva and saute well.Add the Tamarind Extract and salt.When it boils, add the ground ginger to it.Add little gratted jaggery .Cook until it becomes thick.

Pazham pori/Eathapazham Boli

INGREDIENTS

Ethapazham : 2 nos

Rice Powder : 1/2 cup

Maida : 1cup

Sugar : 3 teaspoon

Salt : a pinch

Turmeric : 1/4 teaspoon

Oil : as required 

METHOD

Peel off  the skin of banana and cut into two pieces.Slice each  each part into 3-4 pieces,lengthwise.

Mix rice Powder,maida,sugar ,turmeric& salt.Add small quantity of  water to make the mixture into a  liquid paste.Don't make it too watery.The batter should be thick enough to coat the Ethapazham.Dip Ethapazham in the batter and deep fry in oil till it turns golden brown.