Recipes

Instant Jilebi - ജിലേബി വേഗത്തിൽ ഉണ്ടാക്കാം | जलेबी

Jilebi is a popular sweet snack. It is made by deep-frying maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. This dessert can be served warm or cold.

For detailed video watch on YouTube: https://youtu.be/xJOGWvCShMA

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Nadan Beef Fry / Kerala Style Beef Fry

Ingredients:

• Beef (cut into cubes) - 1/2 Kg
• Ginger Garlic (finely chopped) -2 tsp
• Onion (sliced) - 1 cup
• Chili powder - 1 tbsp
• Coriander powder -1 tbsp
• Turmeric powder -1/2 tsp
• Pepper powder – 1tbsp
• Meat masala – 1 tbsp
• Curry leaves-3 to 4 sprigs
• Garam masala -1/2 tsp
• Salt-to taste
• Coconut oil-as required

Method:

• In a mixing bowl, combine together beef, Meat   masala , ginger ,garlic, chili powder, coriander powder, turmeric powder, Pepper powder and salt to taste. Keep aside for 10 minutes.
• Cook the marinated beef until tender (do not add water)
• Heat oil in a pan. Add onion and curry leaves, sauté until it turns golden brown. Now add the cooked beef , garam masala. Mix well until combined.( Add more salt if required)
• Saute on a medium heat for about 10 to 15 minutes, until it turns dark and dry, stirring well in between.

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 Easy KFC Chicken / Home made crispy fried Chicken ( KFC Style )

Make easy KFC chicken in our home. It is more tasty than KFC

Ingredients:

Chicken pieces - ½ kg
Egg - 2
Milk - 4 tsp
All purpose flour / Maida - 2cups
ginger/Garlic paste - 2tsp
Pepper pwd - 1tsp
red chilly pwd - 1tsp
Bread crumbs - 3tsp
Crushed Oats - 3tsp
Oil - to fry
Salt to taste

To marinate:

Lemon juice - 1 tbsp
Red chilly pwd - ½ tsp
Pepper pwd - ½ tsp
Salt - ½ tsp
Egg - 1
Garam masala - 1tsp

Methods:

• Wash & clean the chicken pieces , drain off excess water
• Prepare marinade with the given ingredients
• Add chicken pieces to the marinade and turn to coat.
• Marinate for 1 to 2 hrs.If you have enough time , you can refrigerate for about 45 minuts
• In a bowl, beat the eggs, pour the milk and whisk... till a smooth mixture is obtained, set it aside.
• In a plate plain flour , ginger garlic paste, red chilly pwd/ paprika, pepper pwd, bread crumbs,
• crushed oats & salt until well mixed.
• Take a piece of chicken, add to the flour mixture & cover the chicken with it.
• Now dip in the whisked egg mixture.
• And then again back into the flour mixture.
• Shake off the excess flour and keep aside.
• Repeat the same dipping & covering process for all chicken pieces till they’re generously coated.
• Heat the oil and fry it
• Chicken is done, when it is browned on all the sides
• And ready to be serve Enjoy!!!..!

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KERALA STYLE BEEF CUTLET

Kerala style beef cutlets is a crunchy snack and I make it often because it is very tasty and my kids like it .

Ingredients:

1. Beef (minced)- 500 grm
2. Potato-3 Large
3. Onion(chopped finely)- 2 Large 
4. Green chilies(chopped finely)-4 nos( or to taste)
5. Ginger (chopped finely)- 1 piece
6. Garlic (chopped finely)- 4 cloves
7. Garam masala- 1 tsp
8. Red chili powder-1/2 tsp
9. Turmeric powder-1/2 tsp
10. Pepper powder-1 tsp( according to taste)
11. Eggs-2 beaten.
12. Bread crumbs- as required.
13. Salt to taste
14. Oil
15. Curry Leaves

 Method:

•  Cut beef into small pieces.
• Cook minced beef with 1/4 tsp turmeric powder ,salt to taste and sufficient quantity of water.If any liquid remains,cook over low heat until it is dry.
• Cook potato until soft,mash it and keep aside.
• Crush the cooked beef in a grinder
• Heat oil in a pan ,add onion,green chilies,ginger and garlic,curry leaves.Saute until onion turns golden brown.
• Add garam masala,red chili powder,1/4 tsp turmeric powder and pepper powder.
• Add cooked beef ,mix well and saute for 3 to 4 minutes.Adjust salt to taste.
• Add mashed potatoes and mix it well with your hand
• Make small balls in round,oval or in the shape you want, with your hand
• Dip this balls in beaten egg and roll it in bread crumbs
• Deep fry it and Serve it hot with tomato ketchup 
• Enjoy!!!!

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Ice Cream

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Easy elaneer pudding

This Recipe is made with tender coconut pulp along with milk , sugar and condensed milk to create the perfect taste....

Ingredients  :

Tender Coconut Pulp - 2

 Tender Coconut Water - 1 cup

China grass / gelatine- 5 tsp

Condensed milk - 1/2 tin

Vanilla essence - 2 drops

Hot water - 1/4 cup

Milk - 1 cup

sugar - 5 tbsp ( according to your taste )

Directions to make karikku | Elaneer Pudding :

1.Heat the water  until it reaches a rolling bowl

2.Soak china grass / gelatine in hot water for 10 minutes

3.Blend together tender coconut  pulp and coconut water of one of the coconut

4.Cut the flesh of the other tender coconut   in to small pieces 

5.In a pan heat the milk and condensed milk , stir well and add the sugar  and stir still the sugar completely dissolved

6.Add the gelatine / china grass mixture in to the milk-sugar mixture

7. Add 3 and 4 in to 6

8.Pour the mixture to a pudding bowl 

9.Let it cool before keeping it in refrigerator , and place in to the refrigerator at least 2-4 hours 

10.It ready to serve... Garnish with Cherries  ...Enjoy !!!

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Breakfast Recipes

 

1.Aloo Paratha (potato stuffed )

Ingredients needed:

Whole wheat flour - 1 cup
Salt - a pinch
Oil -1 tsp for kneading the dough
Oil for cooking the parathas

For the stuffing:

Potatoes - 2-3
Green chillies -2 seeded
Cumin seeds - 1 tsp
Salt as required
Coriander leaves - handful (finely chopped )
Onion - 1 finely chopped ( optional) - I did not add
Garam masala - 1/4 tsp

Methode:

Take 1 cup of flour, add salt, oil, water and knead into a soft dough. Prepare the dough as for roti.Divide it into 6 equal sized ball.

Pressure cook potatoes till soft. Peel the skin and mash it well. Add chillies, cumin seeds, garam masala, salt and coriander leaves. Now your stuffing is ready.

Make 6 equal sized balls out of the stuffing.

Roll out the dough into small round shape and keep the stuffing on it.

Seal the dough with the stuffing inside. 

Roll it out into round shapes carefully with the sealed part on the top.

Heat a tawa and place the rolled out dough.

You will find small bubbles forming. Apply 2 tsp of oil on the top and flip it over to the other side.
Cook both sides well. Add more oil if needed.

Remove from tawa after both the sides are cooked.

Serve with curd or chutney or pickles. Enjoy yummy aloo parathas.

2.Oats Banana Smoothie

Ingredients needed:

Oats - 2 tbsp
Milk - 3/4 cup
Yogurt - 1/4 cup (plain, low fat yogurt)
Banana - 1 (peel and cut into 3-4 pieces)
Honey - 2 tsp
Walnuts chopped - 1 tbsp

Methode:

Cook oats in 1/2 cup of water and allow it to cool. It will take only 2-3 minutes. You can prepare this even a night before and refrigerate, so that it will be more easier for you in the morning. Alternatively you can even powder raw oats and add it to your smoothie but I personally prefer cooking oats.

In a blender, combine cooked oats, yogurt, chopped banana, honey, little milk and puree it until smooth.

Then add the rest of the milk and blend again.

Add chopped walnuts and serve chilled. 

It’s very simple yet really satisfying. Enjoy preparing this and leave your feedback.

3.Crispy Rava Dosa Recipe

Ingredients needed:

Rice flour - 1 1/2 cup
Rava - 1/2 cup
Maida/ all pupose flour - 2 tbsp
Jeera/cumin seeds - 1 1/2 tsp
Whole black pepper - 1 tsp
Green chilli -1 very finely chopped

milk - 1/4 cup

Onion -1
Water - 2  3/4 cup
Oil for making dosas
Salt as needed

Methode:

Mix rava in 1/4 cup buttermilk and leave it for 15 minutes.

Chop onions and green chillies very finely.

First we will see how to prepare rava dosa batter- 

In a bowl, mix together rice flour, all purpose flour, cumin seeds, whole black pepper, green chillies and salt needed. Add the rava + butter milk mix to it. Then add approximately 2 3/4 cup of water to it little at a time and mix it well so that there are no lumps.Check for salt. Add if required.

Now the batter is ready.

When the tawa is heated well, reduce the flame to medium.

Remember for every dosa, you have to mix the batter well, so that the rava will not settle at the bottom. You cannot spread the rava dosa batter like normal dosa.

After mixing it, take a ladle or a small cupful of batter and fill the outer corners of the tawa

Then the inside of the tawa.

 See how lacy and beautiful it is. To make it easier to understand, I have explained it in 3 easy steps but you can pour the batter at one go following the same method.

Let the dosa get cooked. Rava dosa will take longer time to get cooked than normal dosa, so do not be in a hurry to flip over the dosa. Drizzle a tsp of oil around the dosa.

Let the dosa get cooked evenly on all sides.(You can adjust or move the tawa if needed)

Wait until the bottom turns nice golden brown and the corners start lifting up slightly.

Once the bottom turns golden brown, flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also get cooked.

Once cooked, remove from flame and serve hot with coconut chutney, sambar .

Simple Snacks & Sweets

1.Fish Cutlet

Ingredients needed:

Boneless fish - 1/2 kg

Onion chopped : 3nos.

Green chillies chopped: 4nos

Garlic chopped finely : 5 nos. (bigger size)

Ginger chopped finely : 1 medium size

Potatoes boiled & smashed : 3nos

Pepper powder : 1 teaspoon

Coriander leaves : as per your taste of 

Garam masala: 2 teaspoon.

Oil : 4 table spoon.

Bread crumbs: 1/2 cup

Egg: 3nos

Oil for deep frying : 2 cups   

Directions :
• 1)Boil fish flesh with little salt till they are cooked.
• 2)Heat oil in a pan.
• 3)Add onion, ginger, garlic & green chillies and half fry.
• 4)Stir it continously.
• 5)Add fish to it & mix well. :- Dont add water to it. Make this mixture dry. Cook till it dry.
• 6)Add pepper powder & garam masalas and fry well.
• 7)Add smashed potatoes & mix well.
• 8)Turn off the gas & spread some coriander leaves. :- If u need salt u can add as per the taste.
• 9)Allow to cool and then make small round balls. Make patties with that.
• 10)Take a bowl beat the eggs and in another plate take bread crumbs.
• 11)Dip this balls in the egg mixture & then put bread crumbs on both sides of the cutlet.
• 12)Deep fry the cutlets in oil.

Unniyappam

Ingredients needed:

Rice flour - 1 cup

Wheat flour -1/4 cup

Jaggery - 1 1/4 cup

Coconut bits - 1/4 cup

Banana -1 medium size

Cardamom powder - 1/4 tsp

Cooking soda - a pinch

Oil + ghee mix for frying

Appam chatti 

Directions :

Fry coconut bits in 2 tsp of ghee and keep it aside.

Heat 1/4 cup of water and dissolve jaggery in it. Filter it to remove impurities.Keep this ready.

Method

In a bowl, mix together rice flour and wheat flour.

Add chopped banana to it and mash it well.

Add warm jaggery to the above mixture.

Then add fried coconut bits, cardamom powder,cooking soda and mix well.This is the unniyappam batter.

Follow the same method as given in the first recipe for preparing unniappams.

Ice cream & Pudding

Vanilla Ice Cream

Ingredients

Milk - 4 cups
Milk powder - 1 cup
Gelatin - 1/2 tsp
Sugar - 1/2 cup
Cornflour - 2 tsp
Butter - 1 tsp
Vanilla - 2 - 3 drops

Preparation Method

1)Boil 3 cups of milk. Keep aside 1 cup of milk.

2)Mix together milk powder, gelatin, sugar and cornflour in 1 cup of milk which was kept aside.

3)Put this mixture into the boiled milk.

4)Allow it to cool.

5)Add butter and few drops of vanilla essence and keep in freezer.

6)Take out after 1/2 hour and put in the mixer.

7)Keep it again in the freezer

Chocolate Ice Cream

Ingredients

Chocolate - 2 ounce
Cocoa Powder(unsweetened) - 1/3 cup
Milk - 1 cup
Egg - 2 nos
Sugar - 1 cup
Cream (whipping) - 1 cup
Vanilla extract - 1 tsp

Preparation Method

1)Melt the unsweetened chocolate on top of a double boiler over hot boiling water.

2)Gradually whisk the cocoa in the heat and stir constantly until smooth.
:-The chocolate may "seize" or clump together. Don`t worry, the milk will dissolve it.

3)Whisk in the milk, a little at a time, and heat until completely blended.

4)Remove from the heat and let cool.

5)Whisk the eggs in a mixing bowl until light and fluffy for 1 to 2 minutes.

6)Whisk in the sugar, a little at a time, then continue whisking until completely blended. Mix it in the chocolate mixture.

7)Pour the cream and vanilla and whisk to blend.

8)Pour the chocolate mixture into the cream mixture and blend.

9)Cover and refrigerate until cold for 1 to 2 hours

10)Transfer the mixture to an ice cream maker and freeze by following the manufacturer`s instructions.

Pineapple Pudding

Ingredients

Milk - 1/2 cup
Eggs(beaten) - 3 nos
White bread(cubed) - 6 slices
Sugar - 1/2 cup
20-ounce can crushed pineapple(drained) - 1 no
Butter(melted) - 1/4 cup
Cinnamon(Karugapatta) powder

Preparation Method

 1)Mix together all the ingredients.

2)Pour it in a baking dish.

3)Sprinkle with cinnamon.

4)Bake Pineapple Pudding at 350 degrees for 40 minutes

Bread Pudding

Ingredients

Bread slices - 6 nos
(cut the edges)
Milk - 2 litres
Eggs - 2 nos
Sugar - 6 tbsp
Cashewnuts - 10nos
Vanilla essence - 1 tsp
for caramel:-
sugar - 7tbsp
water - 200ml

Preparation Method

1)Beat the eggs along with milk and sugar.

2)Take 1 liter of this beaten milk mixture in a bowl and mix the bread in it very well.

3)To prepare the caramel, put the sugar in a heavy based saucepan and heat. When it gets melted properly and becomes brownish (see to that it is not getting burnt ) pour water and stir it continously. When it reaches a medium consistency, switch off the stove.

4)pour this caramel mixture into a greased bowl now pour the bread mixture carefully,put cashewnuts also in it,then steam this for 20 to 25 minutes, until it is cooked.

5)Take a heavybased saucepan and pour the other half of the beaten milk mixture.

6)Add vanilla essence.

7)Allow it to cool.

:- Serve cold

Biriyani ( chicken, veg, mutton, etc. )

 Kerala Simple & Yummy Chicken Biriyani

Ingredients :

Chicken – 1 kg
(cut into big pieces)
Basmati rice – 1 kg
Dalda or Ghee – 250 gm
Onion – ½ kg
(sliced finely & divided into three portions)
Tomato – ½ kg
Green chillies – 100 gm
(crushed)
Ginger – 100 gm (4 -5 nos)
(crushed)
Garlic – 100 gm
(crushed)
Spices(powdered):-
Cinnamon(Karugapatta)
Cloves(Grambu)
Cardamom(Elakka)
Nutmeg(Jathikka)
Mace(Jathipathri)
Pepper(crushed) – 2 tsp
Coriander powder – 3 tsp
Cashewnuts & Raisins – 100 gm
Coriander leaves & Mint(Pudhina) leaves(chopped) – 3 tsp
Water – 2 kg
Biriyani colour – 1 pinch
Salt - As reqd

Preparation Method:

1)Clean the chicken well.

2)Apply well 1 tsp of turmeric powder and salt over the chicken and keep it for 1 hr.

3)Crush the ingredients which are to be made into a paste and keep it separately.

For cooking the chicken:-

1)Fry the marinated chicken in oil.

2)To the remaining oil, fry onion(1/3 of the onion) till golden brown.

3)Add powdered cinnamon, cloves, cardamom, pepper, coriander powder and fry for 2 mins.

4)Stir in low fire.

5)Add cut coriander leaves & mint leaves to it and stir for 1 min.

6)Add crushed ginger, green chillies and garlic and stir for 1 min.

7)Add sliced tomato and stir, till tomato gets cooked

8)Add salt.

9)Add fried chicken pieces into it and mix well.

10)Cover the lid and cook.

11)When done, remove from fire.

For cooking rice:-

1)Take rice and rinse it thoroughly in a sieve under cold running water.

2)Heat 100 gm of dalda or ghee in a pan.

3)Fry cashews & raisins in it & transfer to another dish.

4)To the remaining ghee, add 1/3rd of the onions and fry till golden brown.

5)Now to a little ghee, add 1/3rd of the onion & fry till medium brown.

6)Add 2 kg of water & salt to taste.

7)Bring it to a boil.

8)Add washed rice into it & boil.

9)Lower the flame, cover and cook for some time. Stir occasionally.

10)When water evaporates completely, add biriyani colour mixed with 2 - 3 drops of water and mix well.

11)Switch off the fire.

12)Cover using a lid and keep for 1 hr.

For serving:-

1)Take a small plate and place 2 tsp of fried cashews, onion & raisins, 1 chicken piece,1 tsp of masala on it.

2)On top of it, add some rice & press well.

3)Transfer to another serving dish in such a way that the masala comes on top.

 

Kerala Simple & Yummy Vegetable Biriyani

Ingredients :

Basmati rice - 1 cup
Onions - 2 nos
Mixed diced vegetables:-
Peas, Carrots, Beans and
Cauliflower - As reqd
Cinnamon(Karugapatta) - 1 inch
Cloves(Grambu) - 2 nos
Garlic pods - 3 nos
Bay leaf(Vazhana/Karuga ela) - 1 no
Marati Moggu - A small piece
Oil - 2 tbsp
Salt - As reqd
Cashewnuts - As reqd

For masala paste:
Coriander leaves
Garlic pods - 2 nos
Green chillies - 4 nos
Grated coconut - 1/4 cup

Preparation Method:

1)Wash and soak rice for 10 minutes.

2)Half cook all vegetables and keep aside.

3)Heat oil in a pressure cooker.

4)Add all spices, garlic and onions and fry till the onions becomes translucent.

5)Mix ground masala paste and cooked vegetables and fry till a good flavour comes.

6)Add rice and 2 cups of water(boiling water) along with salt.

7)Cover the lid and pressure cook for 10-12 minutes in low flame.

8)Garnish with fried cashewnuts.

Mutton Biriyani

Ingredients :

Mutton - 1 kg(leg/shoulder cut into bite size pieces, washed and drained)
Basmati rice - 1 kg(cleaned and washed)
Water - 2 ltrs to cook rice
Onion(large) - 6 nos(thinly sliced)
Garlic pods - 2 - 3 nos(chopped finely)
Ginger - 1 inch piece(chopped or crushed finely)
Green chillies - 6 nos or as reqd
(slit length wise)
Lemon - 1 no(cut into small pieces)
Ghee - 1 - 2 tbsp
(Olive oil can be used instead of ghee)
Cardamom(Elakka) - 2 large ones
Green cardamom - 6 nos
Cinnamon(Karuagapatta) - 2 inch piece
Bay leaves - 2 nos
Black pepper - 6 nos
Cloves(Grambu) - 4 - 5 nos
Chilly powder - 1 tsp
Tomato(large) - 2 nos(chopped)
Coriander leaves - A bunch(chopped)
Mint leaves(Pudhina) - A small bunch
Curd (Yoghurt) - 2 tbsp
Food Color(Orange) - As reqd or Jilebi Color
Saffron - A few strands
Salt - As reqd

Preparation Method:

1)Peel, wash and slice onions thinly.

2)Peel, wash and grate ginger and garlic finely.

3)Measure all whole spices and keep aside.

4)Measure all other ingredients & keep aside.

5)Heat oil and brown onions. Take out & keep aside.

6)In the same oil, add cloves, cardamoms, cinnamon, black peppers, ginger, bay leaves (all whole spices), garlic, meat pieces, salt, chilli powder and fry cook until meat is brown.

7)Add yoghurt, tomatoes, coriander and mint leaves, pieces of lime and fried onions, keeping 1/3rd of fried onion aside for later.

8)Cook, stirring frequently, until meat is nearly done and a little gravy is left.

9)While meat is cooking, boil the water for rice with a few mint & coriander leaves, saffron & salt.

10)Add rice and boil briskly with lid off, until 2/3rd done (2 grains felt, when rice is pressed and squashed between two fingers).

11)Drain the water off.

12)Grease a large oven proof dish and layer rice and meat, starting and finishing with a rice layer.

13)Sprinkle some fried onions on top.

14)Dot with a little ghee and a few drop of jalebi (orange) colour.

:- If dry colour powder is used, dissolve it in a tsp of water.

15)Cover with a tight lid.*

16)Put it in a medium hot oven, 170-180° C, on the centre shelf, for 20 minutes or so, until the rice is fully done.

Traditional Kerala Food Recipes

1.Aviyal

 Aviyal is a very famous Kerala Dish made using vegetables and fresh coconut paste.

The vegetables mostly added to Aviyal are the following :-

• Potato
• Raw Plantain (Vazhakka)
• Yam (Chenna)
• Carrot
• Drum Sticks (Muringakka)
• Beans
• Ivy Gourd (Kovakka)
• Raw Mango
• Brinjal (Vazhuthananga)
• Ash Gourd (Kumbalanga)
• Runner Beans (Achinga Payaru)
• Pumpkin (Mathanga)
  Ingredients:
• Mixed Vegetables cut into 1 or 2 inch long sized pieces – Around 4-5 Cups
  (I’ve used 1 potato, 1 Mango, 2 carrots, 2 drumsticks, 1/2 plantain, 6 beans and a few pieces of brinjal)
• Turmeric powder – 1/4 tsp
• Curd – 2 tbsp (optional)
• Curry Leaves – A sprig
• Coconut Oil – 1 tbsp
• Water – As needed
• Salt – to taste
  For Grinding
• Coconut – 1 cup
• Cumin (Jeera) – 1/4 tsp
• Green Chillies – 4
• Shallots or Pearl Onions (diced) – 2
• Garlic Cloves – 3
• Curry Leaves – A few
• Turmeric Powder – 1/4 tsp
• 
  Preparation Method
• Cover and cook the vegetables in very little water along with salt and 1/4 tsp turmeric powder until half done. Add the vegetables according to their cooking time and be careful not to fully cook the vegetables.
• Open the lid and allow any excess water to evaporate from the veggies.
• Meanwhile, grind coconut and other ingredients with little water to form a coarse paste.
• Add the coconut paste to the cooked vegetables and mix gently. Add more salt if needed. Continue to simmer for another 5-7 minutes until thick.
• If you like you aviyal to have a slight sour taste, remove from stove top and add 2 tbsp curd. Mix gently.

Finally add fresh coconut oil and another sprig of curry leaves for garnishing

 2.Kappa Biriyani Tapioca Biriyani

Ingredients:

For the meat curry 1. Beef     -    500 gm washed and cubed 2. Ginger    -  1tsp    Garlic    -  1tsp    Curry leaves  -  1 sprig    Turmeric powder  -  1/2 tsp     chilly powder   -  1.5 tsp     coriyander  powder  - 1/2 tsp     salt   To taste     water  - 1/4 - 1/2 cup Marinate the meat pieces with ingredients 2 for at least 1 hour To prepare Kappa 4.  kappa  -  3/4 kg  ( small cubes )      Turmeric  owder  -   1/2 tsp      Salt  To  taste      Grated coconut   -  1/2 cup  (optional ) To prepare Biriyani 5.   Small onion  15-20 6.  Green chillies   3-4 slit 7.  Turmeric  powder  -  1/2tsp      Chilli  powder  -  1/2 tsp      Pepper  powder  -  3/4 tsp     Garam  masala     -  1.5  - 2 tsp 8. Curry leaves   -  2  springs 9. Salt To taste 10. Coconut oil  - 1 tsp For  Seasoning   Coconut oil  -  1tsp   mustards  -  1/4 tsp   Dry chillies  - 2   Small  onion  -  2-3   Curry leaves -  A  few

Preparation Method:

1. Pressure cook the marinated beef pieces adding 1/4- 1/2 cup water for 3 whistles or until done. set aside. 2. Cook the tapioca pieces in enough water to cover them, adding salt and turmeric powder. When they are done, Drain the water completely and set aside. 3. Heat coconut oil in a pan and add the thinly sliced onions. When they start turning brown, bring down the heat to low and add turmeric powder, chilli powder, pepper powder, garam masala powder. Saute for 8-10 seconds and add the prepared meat curry. Boil for a few minutes and add the mashed tapioca and a few curry leaves. Mix well. 4.Heat 1tsp coconut oil in a pan.Splutter mustards and fry dry chillies. Add a few curry leaves and sliced onion and saute until it turn brown. Pour this over the prepared tapioca biriyani. Serve hot. 3. Kootukari Ingredients: 50 gm gram dal (chana dal) soaked overnight 3 cups vegetables diced small (raw banana, white pumpkin, beans, yellow pumpkin, snake gourd etc ) 6 red chilies 2 tsp coriander powder 2 tsp black gram dal (urad dal) 2 tsp chana dal (gram dal) 1 tsp turmeric powder (haldi) 3 tsp sesame seeds (Til) 1 tsp raw rice 6 tbsp grated coconut 1 piece jaggery (lemon-sized) 3 tbsp oil Tamarind the size of a gooseberry ½ tsp Mustard Curry leaves, salt Asafetida  Preparation Method: Fry coriander, urad dal, turmeric, asafetida, chana dal, rice, coconut, red chilies in a little oil. Clean sesame seeds and add. Grind into a rough paste. Mix the vegetables with jaggery and salt. Cook with required amount of water. Boil the soaked chana dal. Mix the vegetables and cooked dal and place it over the fire. Add the ground rough paste allow it to boil. Heat 2 tsp coconut oil and add mustard and curry leaves. When the seeds splutter, pour it over the curry.

Soups & Salads

Soups…..

1.Vegetable Soup

Ingredients:

Carrot - 1 no(chopped)
Beetroot(chopped) - 1 no(small)
Tomato - 2 nos(chopped)
Drumstick - 1 no(sliced)
Fresh green peas - 10-15 nos
Toor dal(Tuvara parippu) - 1 tbsp
Pudina leaves - 10 nos
coriander leaves - 3 stalks
Butter - 50g
water - 6 cups
Salt - As reqd

Preparation Method:

1)Cut the vegetables into pieces of medium size.

2)In a pressure cooker, add butter and fry dal and vegetables. Saute it for one minute. Now add the pudina and coriander leaves.
Add water and salt and cook it for 5 to 6 whistles.

3)Once the pressure from the cooker is gone, open it and cool it for some time.

4)Grind all the mix in a mixie and sieve the mix and heat it for a while and use it. Delicious thick vegetable soup is ready....

2.Chicken Soup

Ingredients:

Chicken(tender) - 1/4 kg 
Shallots(Kunjulli) - 1 cup 
(sliced, also keep aside some for seasoning)
Tomatoes - 1/2 cup
(chopped)
Cinnamon(Karuvapattai)- 1 inch piece
Cloves(Grampu)- 3 nos
Pepper - 15 nos(crushed)
Turmeric powder - a pinch
Corn flour - 1 dsp
Ghee - 2 tbsp
Curry leaves - few
Vinegar - a few drops
Salt - as reqd

Preparation Method:

1)Cut the tender chicken into fairly big pieces. 

2)Clean and wash the chicken pieces in water.

3)Add a few drops of vinegar to the water to remove any unwanted smell. Drain and keep this aside. 

4)Put the chicken pieces in a bowl and add sliced shallots, chopped tomatoes, cinnamon, cloves, crushed pepper, turmeric and required salt. 

5)Cook in 6 cups of water and let it simmer on low heat.

6)Cook until the gravy is reduced to 3 cups. 

7)Remove from fire and sieve to gather the chicken stock. 

8)Dilute the corn flour in a little chicken gravy until the sauce becomes smooth. 

9)Add this to the remaining gravy and simmer on low heat until the gravy thickens. 

10)Heat ghee in another pan and add the remaining shallots and curry leaves.

11)Fry until the shallots turn slightly brown. 

12)Pour this over the chicken gravy. 

3.Mutton Soup

Ingredients:

Mutton bones(chopped into pieces) - 150g
Ginger - A small piece(chopped)
Curry leaves - Few
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Shallots(Kunjulli) - 1 tbsp
Salt - As reqd

Preparation Method:

1)For preparing traditional mutton soup, place the mutton bone pieces in an earthen pot and add 7 cups of water.

2)Boil and then lower the heat. Add ginger and curry leaves and simmer for 45 minutes. Remove the earthen pot from fire.

3)Strain the mutton soup and keep aside. Add required salt.

4)Take a pan and heat ghee. Splutter mustard seeds and fry shallots. Pour the fried shallots and ghee into the mutton soup.

Salads….

1.Vegetable Salad

Ingredients:

Onions(medium) - 2 nos
Carrot - 1 no(sliced)
Cucumber(small) - 1 no(sliced)
Tomato(medium) - 1 no(remove seeds)
Coriander leaves - 1 cup
Chilli pepper - 1 - 2 nos
(optional if you want spicy)
Salt - 1/2 tsp or adjust to your likening
Cumin(Jeerakam) powder - 1/2 tsp
Chilly powder - 1/4 tsp
Lemon juice - 2 - 3 tbsp

Preparation Method:

1)Cut onions, carrots, cucumbers and tomatoes into small pieces.

2)Add coriander leaves, chilli peppers, salt, cumin powder, lemon juice and chilli powder.

3)Mix everything well.

2.Fruit Salad

Ingredients:

Pineapple(small) - 1 no
Apple - 1 no
Grapes - 1 cup 
Kiwi - 1 no
Strawberry - 1 no
Banana(Poovan pazham) - 1 no
Orange - 1 no
(peeled and take out the flakes neatly) 
Milk - 2 cups 
Custard powder - 1 tbsp 
Sugar - 2 tbsp 

Preparation Method:

1)Cut the pineapple into small pieces. 

2)Add some sugar and keep it for a few minutes. 

3)When syrup oozes, cook it for a couple of minutes and keep aside. When it cools, refrigerate.

4)Make a thin syrup of sugar and put all the remaining fruits in it and keep in refrigerator. 

5)Mix the custard with a little of the milk. 

6)Add sugar to the remaining milk and heat it. 

7)When the milk is about to boil, add the dissolved custard, stirring constantly. 

8)Keep it on fire for 1/2 a minute. When it reaches the room temperature, keep it in the refrigerator.

9)Just before serving, mix the fruits together. 

10)Pour the required amount of custard over the fruits.