Recipe Poli

100 grms Cashewnuts, almonds,
500 gms Maida
2 grated coconut
½ cup ghee
½ cup oil
1/ kg. jaggery
1 tsp. cardmom powder

Soak almonds in water for 8 hours and remove the outer skin. Roast all cashew nuts and almonds in one tsp. ghee. Then grind the nuts together with the grated coconut. Add jaggery to them and add little water and cook on a low flame till dry. Add cardamom powder in the mixture. Add oil and enough water to Maida to make stiff dough. Knead well the dough and divide them into small lemon-size balls. Roll out two at a time into small circles.

Over one, spread the mixture thinly. Cover with the other and seal sides with milk. Cook one at a time on a greased tawa till golden and crisp. Make all pollis similarly. Serve with hot ghee and sugar.

Recipe Aloo Paratha

Boiled Potatoes - 3
Onion - 2 small finely chopped
Coriander leaves finely chopped
Small piece of Ginger grated
Green Chilies -2 finely chopped
Red Chili powder and Garam masala powder – each 1 tbs
Salt as per taste
Butter
First prepare dough using whole wheat flour as usual. Take a Kadai and add 3 tbs oil and fry the onion and finely chopped ginger and green chilies then add the smashed the potatoes and red chili powder and Garam masala powder and mix it well finally add the coriander leaves. Now make two medium sized chapatti and fill in the one chapatti with potato gravy and cover it with the second chapatti and roll it slightly. Put the chapatti in the pre heated oven (450 degree). Place the chapatti in the top oven grill covered with aluminum foil bake it for few minutes then change the side till properly baked. Now spread the butter over chapatti and cut them to your desired shape. Serve hot with Raita or Kuruma.

Recipe Vegetable Rice

4 cups Water
2 cups Basmati Rice
4 tbsp Peanut Oil
2 small Onion, chopped
2 tsp Garlic and ginger, smashed
1 tsp Chili Powder
1 cup Peas,
1 cup beans and carrots in small pieces
4 tbsp butter

First heat peanut oil in a fry pan medium flame and add onions, garlic ginger paste and red chili powder and cook it for about 5 minutes. Now add vegetables and fry it for few minutes. Now add water and salt. When water comes to boiling stages, add rice and add butter. Cover it and allow it to cook for 10 minutes in low flame. You can decorate it with cashew nuts or spring onions and soya sauce. Serve hot with Kuruma or Raitha.

Recipe Paneer Masala

onion 1
tomato 2
Ginger small piece
garlic 10

Mint leaves
green chilies 10
Cilantro
cardamom 3
2 pieces of cloves 3
butter 3 spoons
Paneer 200 grms
First take a pan and heat butter. It melts first put clove and cardamom. Fry them for a second. Then add finely smashed Garlic and Ginger paste and then add Chillies and finely chopped onions. Fry them nicely. When onions are fried in golden brown color and when nice aroma comes from it add the tomatoes finally and fry them for 15 minutes continuously. Remove it from fire and add mint leaves. Allow it to cool. Now Grind it in a mixe in to a fine paste then add salt to your taste then add fried paneer pieces and cook it for 20 minutes in low flame finally add cilantros and serve hot with chappatis or parathas.

Recipe - Tomato Rasam

Tomatoes – 2
Tur dal – ¼ cup
turmeric powder ¼ tsp
rasam powder – 1 tbsp
Juice extracted from Lemon size ball of tamarind
jaggery ½ tbsp
curry leaves and coriander leaves

Wash and cut tomatoes. Cook along with tamarind juice, salt turmeric power, rasam powder, jaggery and curry leaves and bring it to boil. Add water in tur dal and pressure cook it separately till very soft. Smash well and mix dal with tomato mixture. Heat ghee and add musard seeds for seasoning and add coriander leaves and bring to boil. Serve hot.

Nendrapazham Morkootaan

Nendrapazham (Kerala bananas) 4
11/2 turmeric powder
11/2 tbsp jaggery
4 springs curry leaves
3 cups curd
Salt to taste.

Grind the following
1 coconut
16 green chillies
1 tsp cummin seeds

Wash, deseed and cut Nendrapazham into large pieces. Cook along with turmeric powder, salt, jaggery curry leaves and a little water till done. Grind coconut,green chillies and cumin seeds into a paste adding a little water. Add cooked Nendrapazham and churned curd. Heat oil and add mustard seeds and red chillies. When brown, pour over curd and Nendrapazham mixture. Bring to a boil and serve.

Recipe Palak Mashiyal

2 bundle palak
4 tbsp channa dal (cleaned and soaked for ½ an hour)
1 tsp turmeric powder
½ coconut grated
Salt to taste

1 tsp mustard seeds
3 red chilies (broken)
2 tbsp oil.

Clean, wash and cut the palak. Pressure cook adding salt and turmeric powder. Pressure cook dal separately. Cool the palak and then put it in a mixer and run for a minute. Then add the dal. Set aside. Heat oil and add mustard seeds and red chilies. When they are brown, pour over the vegetables and bring to boil. Add grated coconut and serve hot.

Recipe Chakkai Pradaman

1 cup jack fruit jam
1 cup jaggery (powdered)
coconut milk (I, II, III) from 2 coconuts
1 tbsp coconut pieces (shelled & chopped fine)
2 tbsp ghee
20 cashew nuts

Take jaggery and add 1/4 cup water to it in a heavy bottom pan. Cook on a medium flame. When syrup starts to boil, add jack fruit jam and cook till well blended.

Now add coconut milk III and allow to boil. Then add coconut milk II. Bring to a boil again, then remove from fire and add Coconut milk I. Heat ghee in a pan and fry cashew nuts and coconut pieces. When well-brown, pour over payasam. Mix well and serve.

Recipe Adai

2 cups rice
1 cup black gram dal
1 cup tur dal
¼ cup Bengal gram dal
Oil
6 green chillies
4 red chillies
½ tsp asafetida powder
5 springs curry leaves (cleaned)
2 tbsp coriander leaves (cleaned)
Salt to taste

Clean, wash and soak rice, black gram dal, tur dal and Bengal gram dal together for 6 hours. Run green chillies, red chillies, asafetida powder, curry leaves, coriander leaves and salt in the mixie for a couple of minutes. Add rice grind coarsely. Then grind dals coarsely adding a little water. Mix them well . Heat the tawa. Pour 2 ladleful of batter and spread. Pour two spoon of oil around and ½ spoon oil in the centre. When cooked turn over and pour another spoonful of oil. Cook till done and serve hot with butter, Sambar, jaggery and ghee. If you add small pieces of onion and grated coconut in the batter, the taste will be superb.

Preparation of Thengai Paal Olan

To pressure cook
1 kg white bopla
1/2 kg green pumpkin
50 ggms chowli beans
3 green chillies
Salt to Taste

For seasoning: 6 tsp coconut oil.
1 coconut

First wash the vegetables the remove the skin and cut the pumpkin and bopla in to small pieces in thin. Then cut the chowli to small pieces and keep them in a pressure cooker with with salt and chillies for 10 minutes. Extract milk from coconut and add it with cooked vegetables then add coconut oil and bring to boil and serve hot.

Keerai Chundal

Ingredients
3 bundles chowli leaves
1/2 tsp turmeric powder
2 tbsp curry powder
Salt to taste

For Seasoning

1 tsp mustard seeds
2 tsp black gramdal
2 broken red chillies
3 tbsp oil.

Method

Clean and wash chowli leaves and cut them in small pieces. Heat oil and add mustard seeds, black gram dal and red chillies. When they are in brown, add chowli leaves, salt and turmeric powder. Cook on a low fire till they are soft. Add curry powder and cook for five minutes. Serve hot.