Uzhunnu / Urad Dal Dosa

1 cup Urad Dal
2 cups Rice
2-3 tbsp Methi / Fenugreek Seeds
1 tsp Ghee/Butter/Oil for each dosa
Salt as per taste

Method:
1.Soak the dal, rice, methi seeds with enough water for at least 4-6 hours .
2.Grind the soaked ingredients with enough water to a very smooth paste; But keep in mind not to add too much water.
3.Allow batter to ferment in a warm place for about 8-10 hours; Make sure the container has enough room for the batter to rise.
4.Add salt to the fermented batter and mix well.
5.Place a non stick griddle on medium heat; Once hot, pour a ladle full of batter at the center; With the back of the ladle, spread the batter thinly; Start from the center and work outwards, in a fast circular motion; Note: Spread the batter as soon as you pour it on the griddle; The batter will start getting cooked other wise and stick to the ladle, if you try spreading it after a while.
6.Pour few drops of ghee/oil all over the dosa and also at the edges; Let cook on medium heat until it turns golden brown in color.
7.Remove from griddle and serve immediately with coconut chutney, sambhar or any other side dish of your choice.

Spiced buttermilk / Sambaram / Morum Vellam

Ingredients:
Curd 1 cup
Water 1 to 2 cup
Curry leaves 5-6
Ginger small piece, thinly sliced
Chilly 2-3 med
Salt to taste

Directions:
1.In a blender, crush the green chillies and ginger.
2.Now add the curd and water to a blender and pulse only one or two times.
3.Add this to a serving dish and tear some curry leaves and add salt to taste. Stir well and serve as soon as made..
Note:You can crush the curry leaves also for more flavour.

Pazham Kozhakatta / Sweet Banana Rice dumplings

Kozhakatta is my hubbies favourite.I usually make them using coconut and jaggery.So i though why dont make a change in the filling.I found two plantains,it was almost nicely rip.I dont know whether any of my blogger friends have tried this.Now let me say about the Pazham Kozhakatta,it was a great hit at my home.Any way my experiment has successed.
You friends try it out.You will realy like it.Iam guaranty.It is very simple.For making sweet kozhakatta it takes time.But this dont take that much time...

Ingredients:
Rice Flour - 1 cups
Water - 1 cups
For Filling:
Banana -2 finaly chopped
Coconut (grated) - 1/4 cup
Cardamom - 3/4 teaspoon
Sugar-2-3 tsp (U can add more)
ghee – 1 teaspoon

Method:
1.Heat a non stick pan and add gee,now add banana and cooked for 4-6 minutes.
2.When it change to nice yellow colour add grated coconut and sugar.
3.Mix well nicely,add cardamom powder and remove from fire.Note that it should be dry.No water containt should be there.Divide this into 10 parts.

To make the rice dough:
4.Boil water. Add the boiling water part by part into the rice flour and mix well with a ladle until you get a soft yet firm dough. Ensure that there are no lumps in the dough. use some oil in your hand inorder not to stick.
5.Divide this into 10 parts.Take a rice dough (medium lemon sized) into your palm. Make a small ball of the dough and flatten them into small cups using your thumbs.

6.Take one part of the coconut banana filling and place it in the middle of the flattened dough.
7.Cover the sides while ensuring the filling is safely cocooned with the soft rice dough covering the filling from all sides.Repeat to make more.
8.Place the dumplings in the steamer and steam for 10-15 mins. Take out and serve.

Muringa Ela Parippu Curry / Lentils with Drumstick leaves

Ingredients:
Lentil red split -1/2 cup
Drumstick leaves -3/4 cup
Turmeric powder -¼ tsp
Green Chilly - 4-5 or more
Onion -1 sliced
Grated coconut -1/2 cup
Cumin seeds -1/2 tsp
Coconut Oil- 1tbsp
Mustard seed -1tsp
Dry red chillies -4-5 nos
Curry leaves-a few

Method:
1.Remove the drumstick leaves from the stem.And keep in plenty of water and keep aside.
2.Cook Lentil,oninon and green chillies with Water and turmeric powder in a pressure cooker for 2 whistle.Now open the lid and add the drumstick leaves and pressure cook for 1 whistle.
3.Grind the coconut and Cumin seeds to a fine paste.
4.Add this paste to the cooked Lentil along with little water and salt.
Allow to boil.
5.When it starts to boil, turn off the stove.
6.Now place a pan on the stove, poure some oil add mustard seed and wait for some seconds.When it poop ups add curry leaves and dry chillies and pour this to curry.

Chicken Liver Masala

This is for jaya of (Tasty Appetite) “I Love My Dad”

Dad is so precious for every child.My father helped so many people.He gived us good education good life style.I used to get scoldings form him when I do any wrong…But still he is so precious for me.

Now came about the dish.He love all the chicken recipe.Most favt. Is he like curd and rasam with rice.here iam posting a chicken liver masala.

 Ingredients

 Chicken liver - 1 cup

 Onion - 3 no(finely chopped)

 Tomato - 1 no (finely chopped)

 Ginger - garlic paste - 3 tsp
 Green chillies -4-5
 Chilli powder - 1 tsp
 Chicken masala -3/4 tsp
 Turmeric powder - 1/4 tsp
 Pepper powder -1tsp
 Coriander powder -2tsp
 Salt - to taste
 Refined oil - 1 tbsp
 Curry leaves- little
 Chopped coriander leaves little

Directions
1. Heat a pan a roast all the powders and marinate with liver also add salt. And keep it aside for half an hour.
2. Heat oil in a pan . put onions and green chillies and sauté till onion change its colour.Now add ginger garlic paste and curry leaves.Now add tomatoes and saute for 2-3 mins till tomatoes begin to melt, and put chicken liver pieces and add 1/2 cup water and cover with a lid.

3. Cook for 5-10 mins till gravy becomes dry and keep aside.
4. Garnish with fried curry leaves and chopped coriander leaves and serve hot.
5. This dish will go with rice or chapathis.

Caramel Corn Flakes Cookies

Ingredients
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
3/4 cup unsalted butter
1 egg
3/4 vannila essence
1/2 cup sugar
1/2 cup brown sugar
1 cup corn flakes
1/2 cup grated coconut
1/4 cup nuts like (peanut,almond and cashew nuts)

Directions

1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
2. In a large bowl, mix together flour, baking powder set aside. Cream butter, sugar until well combined. Add egg and mix.

3. Add flour mixture and mix. Add in vannila essence ,cocnut,nuts and caramelized cornflakes.Add milk little by little and mix well.Place 1 tsp mixture and place about 2 inches apart on prepared baking sheets.
4. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool.

Soya Chunks Vegetable Stew

For Vellayaappam i usually make Potato Stew.But this time i thought i will add some Soya Chunks.Hope every one know that soya chunks is very good for cholosterol patience.

Ingredients:
1 potato sliced
1/2 cup Soya Chunks
2 medium onions, thinly sliced
1 small size tomato
2 tsp oil
2 tsp minced ginger
2 or 3 green chillies, slit lengthwise
1 sprig curry leaves
4 cloves
3 pods cardamom
1 ½” piece cinnamon
¾ cup coconut
1 tsp rice flour (optional)
salt to taste

Method:
1.Soak the soya chunks in water for 15-20 minutes.Than squeeze the water from soya chunks and keep aside.
2.Heat the oil, and add the cardamom (split the pod open and add whole), cloves and cinnamon (broken smaller).

2.Stir twice and then add the ginger, chillies and onions and sauté till the onions are translucent. Add the vegetables,Soya Chunks and curry leaves and a cup of water and the salt. Bring to boil. Let it be cooked.

3.Mix the rice flour in the coconut milk and add to the vegetables mixing quickly. The rice flour thickens the gravy and ensures the coconut milk does not split. Turn down the heat and once it starts boiling, take it off the heat. The stew should now be a slightly thick coconut milk gravy with vegetables in it.

Chicken Samosas

Ingredients :
For the dough :

Flour - 500gm

Salt - 1/2tsp

Ghee - 1tbs

Water - 1cup

For the Mince :

Minced chicken - 500gm

Ginger-garlic paste - 1tbs

Minced onion - 2nos (large)

Green chillies - 6nos

Oil - 2tbs

Coriander leaves - a handful Chopped

Curry leaves -few chopped

Oil - for frying

Method:

1.Heat ghee in a pan and fry onion and green chillies.Add the minced chicken and fry till dry.Mix in the coriander and Curry leaves. Keep aside.

2.Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the water. Mix well and knead to a soft, but not sticky dough.

3.Divide the dough into lime-sized balls and roll them out into thin discs.Now cut it into four quaters as shown in the picture.

4.Take one quarter and revolve it along the curved edge till the two ends meet. Spread a drop of water along the edge and seal it to make a cone. Now fill with 2 tsp of filling (or less). Wet the remaining flap and turn it over and seal over the cone. Now repeat .

5.Heat oil in deep frying pan and fry all the samosa till golden brown.

Spongy Appam

Ingredients:

Cooked Rice - 1/2 cup
Raw Rice - 1 cup
Grated coconut -1/4 cup
Salt - for taste
Cooking soda - 1/2 tsp
Method:
1.Soak raw rice for 2-3 hour.
2.Now grind it smoothly along with cooked rice and coconut. Mix it well adding salt to it and let it for fermenting. May be for a night or so.
3.Add cooking soda just before you make dosa and mix well. Now make dosas in the non stick pan. Spongy Appam is ready to eat.
Serve it hot with chutney

Tomato Pachadi

Ingrediants:
Ripe Tomato – 2 nos
Green Chili – 3 nos
Sour Curd – 3/4 cup
Grated coconut – 1/2 cup
Mustard (kaduku) – ½ tsp

Dry red chillies -3-4
Curry Leaves – a few
Oil – 2 tsp
Salt – As required

Method:
1.Slice the tomatoes and Green chili into small pieces.
2.Put them into a non stick pan by adding 1tsp of oil and salt and cook for 3-5 minutes.Note that tomatoes should not be over cooked,only half cooked. Grind grated coconut to a fine paste. Mix this paste with curd.
3.pour the curd mix to the boiled tomato and Green chili.
4.Add salt if required. In a pan heat the oil and when hot put the mustards and curry leaves,red chillies and pour that over the pachadi…..

Meen Thoran

Fish thoran is simple and delisious.It can be made using any king of fish..Here i used ayala/Mackerel.Meen thoran is a dry side dish.
Ingredients
2 Ayila/mackerel, cleaned
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
2-3- Kodampuli
Salt to taste
1 small - Onion
4 - Green chili
1/2 '' piece - Ginger
Garlic chopped -1tsp
1/4 cup - Freshly grated coconut
1 to 2 sprigs - Curry leaves

To seasoning
1/4 tsp - Mustard seeds
Coconut oil

Method
1 ) First cook fish in little water with kodampuli, salt to taste, red chili and turmeric powder . Cook till fish is well cooked. Cool and take out the bones.
2 ) To a mixing bowl add fish, and finely chopped ingredients and coconut. With hand crush all the ingredients together.
3 ) Heat oil a kadai, add mustard and pop it. Then add the fish mixture and stir. Simmer and cook, occassionally stirring.Cook till onions and green chillies are cooked.Take off the stove and serve.

Hubbies Special (Gee Rice,Pappadam,Curd Salad,Chicken Curry)

This friday the whole day we was out side roaming.Saturday i have work,as we was late to home i could not wake earily because i was so third.My hubby said go dont cook any thing we will have our food out side.When i was back to home after my work i was fully surprised to see the dinning tabel.My hubby is a bit lazy in cooking.So i could not belive my self.I asked him from where u brought,when he said thats all made by him,i did not belived.....
He prepared chicken curry,gee rice,pappadam and salad....Its was realy taste...

Varutharacha Kozhi Curry / Chicken in Sautéed Coconut Gravy
These foodes are very famous in kannur kerala area.Years back when some guest are caming to our home we serve them the above dish..Now it has been changing to briyani,fried rice,noodles etc.

Ingredients:
1kg Chicken, cut into medium size pieces
4 med-large onions chopped
3-4 Shallot chopped
9 large cloves of garlic minced
2 tbsp minced ginger
1 ½ tsp Kashmiri chilli powder
1 ½ tsp Coriander powder
½ tsp turmeric powder
1 tsp pepper powder
3 small tomatoes chopped (1 ½ cups, appx. 250g)
1 cups freshly grated coconut
3cardamoms
4 cloves
3 small pieces cinnamon sticks (1 cm each)
½ tsp- 1 tsp Fennel seeds (Perumjeerakam)
Salt to taste
1½ - 2 cups water
3 twigs curry leaves
Few corrindar leaves
2-3 chopped green chillies
2-4 tsp coconut Oil

Preparation:
1.In a pan add oil and dry roast grated coconut along With the ingredients like Fennel seeds, shallot, Ginger, Garlic, Curry leaves. Roast till coconut turns to a light brown color.Now add other powder ingredients listed, and stir till the masala powders turn a deep colour. Cool the mix and grind it in a mixer grinder.And keep it aside.

2.In a large cooking pot add chicken and all other ingrediants except curry leaves and corrindar leaves.Also add ground paste of coconut.
3.Remove from fire when chicken is cooked and gravy turns to thick.
4.Now add curry leaves and corrindar leaves.

Onion Tomato Curd Salad / Kachambar
Here is a simple Raitha made using Onions, Tomatoes and Green Chillies. This goes very well with Biriyani,gee rice etc.

Ingredients
Big Onion -1
Tomato-1
Green Chilly-2
Some corrindar leaves for garnishing
Curd-250gm
Salt -To taste

Method
Finely chop onion ,tomato and green chilly
Mix everything together with salt and keep it for 5 minutes .
Finally add curd and mix well ..Check the salt .

Neichoru / Ghee Rice
Ney choru is a traditional malabar dish and it tastes good with any non veg. curry ,papadam,pickle and raita.Ghee rice is one of the simplest form of cooking.

Ingredients
2 cups - Basmati rice
4 cups - Water
4 - cloves
2 inch long - Cinnamon
4 tbsp - Ghee
Salt to taste

Garnishing
2 - Onions, thinly sliced
Few golden raisins
Few cashew nuts

Method
1 ) Wash rice and drain very well.
2 ) In a deep heavy bottom vessel, heat ghee, add cinnamon and cloves. Fry for a few seconds. Now add the drained rice and on simmer, fry the rice well in ghee for 5-10 minuts
3 ) Meanwhile in another vessel, place 4 cups water on stove and bring to a boil and switch off the stove.Add sufficient salt to taste. Now carefully, with stove on simmer, pour water into the rice utensil and stir once. Close with a tight lid and cook on high flame for 5 minutes.Then reduce the fire and let the rice be cooked. Once the rice has absorbed all the water and is cooked, switch off the stove. Do not open the lid now. Keep it closed for 10 to 15 minutes. Then open the lid and gently stir the rice.
4 ) To garnish - Heat 3 to 4 tbsp ghee, simmer then add raisins and fry till raisins plump up. Drain off from the ghee and set aside. Now add cashew nuts and fry, till cashews turns lightly brown. Drain and set aside along with raisins. Now add onion, sprinkle little sugar on top, to speed up onion caramelising. Fry till onion turns golden brown. Drain and set aside.
5 ) Mix little of the fried onion, cashew and raisin with the rice and set aside some to garnish finally on top of the rice, when serving. Serve rice on a platter, then on top of the rice, garnish with fried onion, cashew and raisins.

Grated Paneer-Egg Masala

First time iam cooking paneer dish.This turned out grt sucess.

Ingredients:
Paneer (cottage cheese) – 100 gms
Egg – 1
Capsicum medium size(chopped) – 1
Onion – 1
Tomato medium size (chopped) – 1
Ginger –garlic paste – 1tbsp
Kashmiri Red chilly powder – 1-1 1/2 tsp
Turmeric powder – 1/2tsp
Garam masala-1/4 tsp
Tomato sauce – 1 tsp
Soya sauce – 1-1 1/2 tsp
Vegetable oil
Curry leaves or coriander leaves

Preparation
1.Heat oil in pan. Saute ginger-garlic paste and chopped onions.
2.Once onion turns golden brown in color, add capsicum, red chilly powder, turmeric powder, salt to it and mix. Let the capsicum get cooked.Now add tomato.
3.Add tomato sauce and soy sauce to it. Add egg to it and scramble well.
4.Finally add grated paneer to it,add curry leaves. cover and cook in low flamefor sometime.
5.Remove from heat and garnish with coriander leaves.
6.Serve hot with Roti or Rice.

Kerala Banana Chips

Banana Chips is one of a main item in Kerala meal called sadya had during weddings and traditional festivals such as Onam.For the first time iam making banana chips.

Ingrediants:
Raw Banana 2
Coconut oil for deep frying or anyother vegetable oil.
Turmeric powder - 1/4tsp
Salt - to taste
Method :
1.Peel banana and slice into thin round pieces.
2.Soak this in some salt and turmeric powder water for 10minutes.
3.Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water and fry well.Be careful when adding water.