Aviyal

Aviyal is a dish that has a unique place in a typical kerala cuisine as well as in Tamil cuisine. It is a thick mixture of vegetables,curd and coconut, seasoned with coconut oil and curry leaves. Aviyal is considered an essential part of the sadhya.

Ingredients:
2 cup of vegetables like
Cucumber
Snake gourd(Padavalanga)
Long runner beans(Achinga/Payar)
Drumsticks(Muringakkai) – 3 nos
Elephant yam(Chena)
Carrots
Raw banana(Paccha Ethakkai)
Turmeric powder – ½ tsp
Salt – As reqd
Curry leaves – A few
Sour curd – ¼ cup
Coconut – 1 no
Green chillies – 5
Cumin seeds – 1 tsp
Small onions(Kunjulli) – 6 nos
Coconut oil – 4 tbsp

Method:
1)Cut all the vegetables in the same length, about 1 – 1 1/2 “ pieces.
2)Place them along with turmeric powder,green chillies,small onions,salt and sufficient water in a vessel and keep it on fire.:- Do not add too much water as it might overcook the vegs and also might take too much time to become dry.
3)Cover and allow it to cook.
4)Grind together grated coconut, cumin seeds and curd into a coarse form.
5)When the vegs are cooked and the water starts to evaporate, add the coconut mixture and mix well.
6)Allow all the water to get evaporated.
7)When done, add the coconut oil and curry leaves and mix well.
8)Remove from flame and cover the vessel with a lid.

Mathi Peera(Kerala style Sardine )

Its is a dry kerala dish.Mathi is one of my favourate fish..Mostily the big one.There are plenty of sardines health benefits .An added advantage of sardines is that they are low in calories, which means, they can be always included in a weight control diet. Intake of sardines can help to increase consumption of omega 3 fatty acids which boosts metabolic rate, necessary for weight loss.

Ingredients:
Sardine – 5 nos
Shallots/pearlonion – 6 nos
Green Chilly - 4 nos
Finely chopped Ginger- 3/4 tsp
Finely chopped Garlic- 3/4 tsp
Grated Coconut – 1/2 cup
Chilli powder – 1/2 tsp
Cumin seed -1/2 tsp
Turmeric powder – 1/2 tsp
Fish tamarind (Kudampuli) -3-4
Salt to taste
Coconut Oil – 1 tbsp
Curry Leaves -1 stem

Preparation Method:

1.the fish into small pieces.
2.Cook the fish along with Salt,Kudampuli and Turmeric Powder in little water.
3.Cover the pan with a lid and allow to cook .
4.Mix the Grated coconut, Chilly Powder,Cumin seed ,sliced green chilly and pearl onion.
Squeeze this mixture very well with hand or u can use grinder,Note that it should not be grind smoothily.
5.When the fish is cooked well,add this coconut mix and mix well.Cook for 5-7 minutes.Water should be fulliy dried like thoran.
6.Add Curry leaves and Coconut Oil and mix well.

Instant Noodles with Vegetables and Egg

Ingredients
Instant Noodles – 2 packets (Any flavor)
Finely Diced Carrots – 1 large
Frozen green peas -some
Finely Diced Onions – 1 small
Oil – 1 tbsp
Tomato Sauce – 2 tbsp
Egg – 1
Salt – to taste
Pepper – 1/2 tsp

Preparation Method

1.Finely slice onions and carrots. In a saucepan, heat half the amount of water required for cooking the noodles. (Be careful with the amount of water. If you add too much water, the noodles will become mushy.)

2.Add carrots,peas and onions to the saucepan along with the instant noodle seasonings. Cook the vegetables for around 5 minutes. Add the noodles to the pan and continue cooking on medium heat. When the noodles become 3/4th cooked, add the tomato sauce and noodles masala. Mix everything and continue cooking until all water has evaporated. Keep aside.

3.Beat the egg with salt and pepper. Heat oil in another non stick pan and scramble the egg nicely. Add the cooked noodles and veggies to this pan and mix everything well. Remove from heat after 2 minutes.

Wheat Rice Flour Dosa

This is a quick and easy also tasty dosa.My hubby like wheat dosa.But i dont like the taste much,so i always add some rice floor to it.They are perfect for a lazy weekend breakfast. I make them more often than the normal dosas as I just have to mix flours and its ready !And healthy too.

Ingredients :
One cup of Whole wheat flour
One cup of Rice Flour
1 finely chopped onions(optional)
Grated Coconut 1/2 cup
Salt and
Oil


1. Mix all the ingredients with water in a bowl until the batter reaches a smooth consistency.
2. Place a non stick pan and spread some oil and cook each dosa untile done.Serve hot with any chutney of your choice !

Unakka Chemmeen Manga Chammanthi

My mom from kannur,she send me some Unakka Chemmeen and mango.So when i saw both things i remember about my school day.When she feels lazy she makes me some chammanthi and rice.When its packed in vazhayilla(Banana leaf) a great taste cames out...Wow i just cant say about it...Iam sure while seeing this u will surily remember about ur childhood or u will remember u moms chammanthi..

Ingredients:
Dried prawns/unakka chemmeen 1/2 cup
Fresh grated coconuts 1 cup
Shallots/small onion,thinly sliced 3
Dry red chillies 8(or according to your taste)
Mango 1 medium size
Salt to taste

Method:

1.In a pan fry the dried prawns along with dry red chillies for 2-3 minutes.

2.Transfer this to smallest jar of a mixer,and grind to a fine paste,and transfer to a bowel.

3.Now graind mango and shallots,and add grated coconut along with prawns dry chilies.And add some salt to taste.When all the ingrediants is mixed well transfer to a bowel by shaping to a ball shape with the help of your palms..

4.Serve with kanji or kuthari choru or any type of rice.

Aloo(Potato) Matar(Peas)

Ingredients:
Potatoes (Aloo) - 1
Peas dry(Mutter) - 1 Cups(soaked in water overnight)
Onions - 1 big
Carrot -Half of one
Ginger - 1 tsp
Green chillies -3
Red Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Coconut -1/4 cup
Cumin Powder - 1/2 tsp
Salt - to taste
Mustard seeds -1 tsp
Oil or Ghee - 6 tbsp
Curry leaves -hand full
Coriander Leaves to garnish - as required

Method:
1.Peel and chop the potatoes,carrot and onions into small cubes. Add this with peas by adding green chillies,turmeric powder and red chilly powder.Cook untile done.

2.Now graind the coconut to a fine paste.Now add this to cooked peas.

3.Now add garam masala,cumin powder and let it boil for 10 minutes.

4.Remove from fire.

5.Heat a pan with oil and splutter mustard seeds and curry leaves,add this to cooked peas.
6.Garnish with coriander leaves and serve hot with chapatis

Kadala Curry

Ingredients:
Black chickpeas/kadala -3/4 cup
Soaked over night.
Mustard -1 tsp
Curry leaves -handful
Onions -2 sliced
Ginger -2 tsp
Garlic -2 cloves
Green chillies -3
Black pepper powder -3/4 tsp
Red chilli powder -1/2 tsp
Termeric powder -1/2 tsp
Corindar powder -1 tsp
Chicken masala -3/4 tsp
Cumin - 1/2 tsp
Coconut -1/2 cup grated

Method:

1.Roast all the masala powder to a brown colour and add to kadala.Now add onion,garlic,ginger and green chillies.Pressure cook it 15 - 20 minutes or till it get soft.

2.Graind the coconut by adding cumin seeds to a fine paste.

3.Now add this to cooked kadala.

4.Cook for 5 - 10 minutes.

5.Heat oil in a pan and add mustard seeds and when they splutter add curry leaves.Now add this to kadala curry.Garnish with corindar leaves.

Kalathappam(Rice flour Cake)

Kalathappam is a famous snack from malabar area.My mom is an expert in cooking kalathappam.In olden days people make it with the help of coal.But now a day its easy to cook,we can cook with the help of pressure cooker.Its one of my hubbies fav,my mom always prepare for him while we are back to kannur.Its very easy to make.Main thing is that we have to concentrate in it on each and every step.

Ingedients:
Rice -2cups
Jaggry 2 blocks or as per your taste
Small onions 5
Coconut grated 1 cup
Coconut oil and gee
Salt to taste
Cardamom 4 powdered
Raisins
Cashew nuts
Baking Powder 2 pinch


Method:
1.Grind rice to a fine paste.Now add baking powder and keep aside for half an hour.
2.Melt jaggery in little water and remove all the impurities.
3.Now mix jassery with rice batter and add 1/4 tsp salt.
4.Heat a pressure cooker and add coconut oil and gee in equal preposition.
5.Fry chopped onions and coconut,when its colour change to brown colour add raisins and cashew nuts.
6.Off the stove.Now take half portion of coconut mix and mix it with rice batter.
7.Place the batter on the fire,and heat the batter for 5 minutes.Stair continuesily without taking hand.
8.Now on the cooker and pour this to cooker.Now close the cooker lid without putting the weight.
9.Now pressure cook for 2 -3 minutes on a high flame,then lower it,cook for another 15 minutes.
10Keep the lid closed and allow to cool and remove from the cooker and cut to any shape.

Kumbalanga(Ashgourd) Pulisseri

Ingredients
Kumbalanga/Ash gourd - 250g chopped into small cubes
Green chillies-1 or 2(depending on the chillyness)
Tomato-1 small
Small onions-1
Turmeric Powder- 1/4 tsp
Salt to taste

Grind to a smooth paste
Grated coconut - 1/2 of one coconut(medium)
Jeera/Cumin seeds - 1/4 tsp
Thick curds - 1/2 cup

For seasoning
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dry chillies-3
Curry leaves - 1 sprig

Method
*Cook ash gourd in 1/4 cup of water with turmeric,green chillies,tomato,onion.
*When it is cooked,add salt to taste.
*Add the coconut paste at this stage.
*Simmer for 3 minutes till everything gets mixed.
*Switch off the flame.
*Prepare seasoning in a pan and add all the ingredients one by one.
*Add it to the pulisheri.
*Serve hot with rice!!

Cucumber Grape Raita

Ingredients;
2 cucumber sliced into small pieces
6 Green grape sliced into half
Salt to taste
1/2 cup of yogurt
1green chillies
2tsp of chopped coriander


Method:
Take a bowel and mix all together and add salt to taste.Now garnish with coriander leaves.

Cherupayar (Green Gram) Curry

Cherupayar or Green Gram curry is usually curry made for chappathi or puttu.Its a nice compination with puttu…

Ingredients
Cherupayar or Green Gram - 1 cup
Grated coconut - 1/4 cup
Curry leaves - one strand
Chopped onion – 1
Green chillies -3
Ginger paste - 1 tsp (optional)
Turmeric and Red Chilly powder
Jeera or Cummin powder
Mustard seeds - 1 tsp
Oil - 2 tsp
Salt - to taste

Method:

1.Pressure cook Green Gram by adding Chopped onion ,Green chillies ,Ginger paste ,Turmeric and Red Chilly powder.

2.Now graind the coconut by adding Cummin powder.

3.Add this to cooked green gram,and let it boil for 10 minutes.Add salt to taste.

4.Heat a pan with oil and splutter mustard seeds and curry leaves,add this to cooked green gram.

This lovely award is from neethu of kitchen Express.And i would like to share this with all my

blogger friends..

Bun Chemeen Nirachathu(Stuffed Shrimp bun)

Ingredients

1/2 cup shrimp
3 chopped onions
Ghee for frying
3 green chilis chopped
Chopped1/2 inch ginger
4 chopped garlic
1/2 tsp termeric powder
Garam masala 1/4tsp
2 tsp of maida
Egg 2
salt to taste
5 tbsp butter
Fresh coriander leaves chopped
6 pao or buns

Method

*Heat ghee in a pan. Add chopped onions and fry till light brown. Add green chillis, ginger,garlic and saute over medium heat for 2-3 minutes. Reduce heat, then add the termeric powder,now add shrimp add salt.when its cooked.

*Increase the heat and stir well.
*Sprinkle garam masala, coriander leaves,remove from heat.

*Now make a small holl in the back side of bun by making a sqaure shape and keep aside this sqaure portion aside,and remove some portion of the bun from inside,be care full while removeing.

*Now mix the inside portion of the bun mix with shrimps. *Now take a spoon full of shrimp masala and fill inside the bun.Now close the lid with the bun portion which is already cut in the beginning stage.


*Make a thick paste with maida and cover the side portion of the square with maida.
*Now dip the bun with egg.
*place a pan on the stove and add some butter and fry the bun until golden brown on both sides

Sausage Potato Sticks And Award

Ingredients:
Sausage -5
Potato -1
Tomato Chili Sauce -1tsp
soya sauce -1/2tsp
pepper powder -1/2tsp
Cucumber for garnishing -2
Bread crumbs
Egg -1
Salt to taste
Oil frying
Bamboo sticks

Method:
1.Cook Sausage and Potato.
2.Take a bowel and mix Tomato Chili Sauce, soya sauce, pepper powder, Salt.Make a paste of it.
3.Now mix this with Sausage and Potato.And keep it aside for half an hour.
4. Thread one piece of Sausage and Potato onto sticks.
5. First dip this into the egg and then roll it in the bread crumbs.
6. .Deep fry it in oil. Take it out of the oil when it is of a golden brown colour.
7. Garnish with Cucumber.

Now cames a sweet and lovely award from some sweet friends (Kairali sisters of http://www.cookingwithkairalisisters.com/2010/03/bhel-puri-serves-8.html). I neaver expected such a lovely award from them....Thank u sooo much my dear friends for remembering me while sharing the award..Awards are really an encouragment!!!

Now, it's not enough just to grab this award, there are conditions and obligations in receiving it:

Requirements:-
I must thank the person who gave me the award and list their blog and link it
I must list 10 honest things about myself
I must put a copy of Honest Scrap logo on my blog
I must select atleast 7 other worthy bloggers and list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

Now cames the 10 honest thing about me.

1.I love gardening and cooking.
2.I hate waking up earyily morning.
3.My hubby is my good friend,he used to fulfill all my needs.
4. I love gardening and cooking.
5.Feels so sad because my amma and achan is alone there in kannur.
6.I love sitting simpily and chit chatting.
7. Love to cook for the ones I love and love to please them with good, comforting food.
8. I love cooking for my husband.Every day I cook according to hubbies choice.
9.I love my Parassinikadavu Muthappan.Muthappan full fill all my needs.
10.I love to travel.

I would like to share this award with

Aparna
Devi
Gita
Tina
Sarah Naveen
sangi
Neetz
Malar Gandhi
Fathima
Rekha shoban

Vrinda

Anjum

Neeriya Dosa(Soft rice pancakes)

INGREDIENTS
1 cup rice (raw)
1\4 cup grated coconut
1\4 cup cooked rice
salt to taste
oil for roasting

METHOD
1. Wash and soak the rice for 3 - 4 hours.
2. Then grind it along with the coconut and cooked rice to a fine paste.
3. Add salt and water to make a thin batter.
4. Grease the pan and heat it.
5. Spread the batter thinly by tilting the pan gently.
6. Roast on one side only.
7. Serve with chutney, a stew or any non veg dish

Tomato Onion Chutney

Ingredients:

2 chopped tomatoes
1 onions chopped
4 dry red chillies
1 tablespoon oil

2 curry leaves

Coriander leaves

Salt to taste

Method

1.Heat oil in a pan; add all the ingredients together and sauté until soft and tender. Sauté until the tomatoes are soft and almost all the water has evaporated.
2.Allow the mixture to cool and grind.Donot grind to a smooth paste.Its should be halfily crushed 3.Garnish with coriander leaves.