Summer Vegetable salad

Carrot -3
Green zucchini-1
Cherry tomatoes-1 cup
Red bell pepper- 1
Yellow  bell pepper-1
Fresh cauliflowerets-1 cup
Fresh broccoli florets-1 cup
Basil leaves -1 cup
Romaine lettuce
Green Peas -1 cup
Olives
Curd  - 4 tbsp
Cilantro,mint-1 tbsp
Salt and pepper as required

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 Toss  all ingredients together.Marinate  vegetables with curd , cilantro,mint,pepper,garlic ,salt.
Serve salad with backed potato or cutlets.

Kerala Prawns fry

Prawns, -500gm
chilli powder -1 tbsp
coriander powder -1 tsp
pepper powder -1/4 tsp
turmeric powder - 1/4 tsp
ginger slices -1 tbsp
garlic slices-1 tbsp
kudampuli(tamarind)-3 pieces
salt to taste
oil as required
mustard seeds 1 tsp
thinly sliced onions-2 cups
a few curry leaves

Wash and soak the kudampuli in one cup of water
In a pan, add the prawns, chilli pwd,pepper,turmeric and coriander pwd, kudampuli, ginger slices, curry leaves and salt with 1 cup of water. Cook covered until the prawns are soft. Uncover and cook on high till the water evaporates.In another pan, heat oil and splutter the mustard seeds.Add the sliced onions and fry till translucent.Add the curry leaves and cooked prawns and fry well.Serve hot with rice.

Peas Pulao

Basmati - 2 cups
Green Peas (frozen/fresh) - 1/2 cup
Cumin seeds - 1/2 tsp
Bay leaves - 4
Cloves - 5
Cinnamon sticks - 3
Onions - half onion
Green chillies - 3 slit lengthwise
Salt - to taste.

Wash 2 cups Basmati/Long grain rice. Drain water. Keep aside. In a kadai/ pan, heat 2 tbs oil. Add cumin seeds, bay leaves, cloves, cinnamon sticks, green chillies & green peas. Saute for 10 seconds.  In the same pan, heat 1 tbs oil. Add onions & fry until they turn brown. Add to Rice.Add 4 cups water to rice, add salt according to taste.Now close it with a perfect lid which doesn’t allow the aroma to escape .check occasionally to see  if rice is done.cook till rice is done.Now transfer to the serving bowl and garnish the pulao recipe with fried cashew nuts and fried onions.

Beef Fry

Beef – 1/2 kg
Onion – 1 big, sliced finely
Small onion – 1/2 – 3/4 cup, sliced
Chili powder – 1/2 tbsp
Coriander powder – 1tbsp
Turmeric powder – 1/2 tsp
Ginger garlic paste -2tsp
Ginger & garlic – 1/2 – 1 tbsp, chopped
Green chilly-2
Garam Masala – 2 tsp
Bite size coconut pieces (thengakothu) – 1/4 – 1/2 cup
Oil
Salt
Curry leaves

Combine the Chili pwd,coriander pwd ,turmeric pwd ,garam masala(1tsp) ,ginger garlic paste ,tiny coconut pieces, salt, curry leaves & beef.Make sure that beef is marinated well with the spices . Add 2-3 tbsp of water.Pressure cook the marinated beef till it is done.If there is any water left, after pressure cooking, cook till the water is dried.Heat oil in a pan and saute the onions,giner, garlic and green chillies till it becomes golden brown. Add the garam masala ,cooked beef & curry leaves. Mix well. Stir over a low flame, till it is roasted well.Serve with rice  , chapathi, dosa, appam etc;

Mango mousse

  Sweetened mango pulp -1 can
  Cool whip - 4 cups
  Condensed milk - 1 can
  Vanilla yogurt - 1 cup
   Gelatin- 2 packets

 Add all the ingredients except gelatin into a container and mix thoroughly with a hand mixer (or beater)
Prepare gelatin as per the instruction given at the cover of the Gelatin.Now add the gelatin into the above mixture and combine well.Refrigerate overnight and serve chill.

Idly(Steamed rice cake)

2 cup rice 
1 cup  black gram  
salt as per taste 
oil as required

Soak rice, dal overnight.Then grind them to a fine thin batter by adding little water.Add salt to it and leave it covered for 12 hours for fermentation.Grease the idle holder or pan well and fill each of them with 3/4th full of batter.Steam cook idlis on medium flame for about 10 minutes or until done.Use a butter knife to remove the idlis..Serve them hot with hot sambhar and chutney.

Mango Lassi

Lassi is a traditional Indian beverage, originally from Punjab, made by blending yogurt with water, salt, and spices until frothy. Traditional lassi is sometimes flavored with ground roasted cumin. The Lassi of the Punjab sometimes uses a little milk and is topped with a thin layer of malai, a clotted cream, also known as Devonshire cream. Lassis are enjoyed chilled as a hot-weather refreshment.Sweet lassi is a more recent invention, flavored with sugar, rosewater and/or mango, strawberry, pineapple, lychee or other any fruit juice.Out of these my favorite one is mango lassi... 


For serving 2
Plain yogurt-1 cup 
Mango pulp or pieces of mango(fresh or canned)-1/2 cup
Crushed ice -1 cup
Sugar-2tbsp

Blend all of the above. Add a little water if the consistency is too thick. Keep refrigerated. Serve chilled. Garnish with a sprig of mint. 

Meat puffs

Chicken/Beef/Duck - 1
Garam Masala 1tsp
coriander freshly chopped 1tbsp
Pepper powder 1tsp
Ginger Garic Paste 1tsp
salt as per taste
Turmeric Powder 1pinch
Oil 1tsp
puff sheets 1number

Boil the ground meat  with little salt and turmeric till they are cooked.Pour oil in a pan, as  the oil becomes hot put onion, ginger, garlic & green chillies and half fry. . You have to stir it continously. Now add fish to it & mix well. Dont add water to it. Make this mixture dry. Cook till it dry.Now add pepper powder & garam masalas.Once it is done transfer it to a plate let it cool down.Take Puff Sheets make it into different shapes add stuffing into it, add little water to the edges and close the puff keep it in the fridge for 5 min.Pre heat the oven at 250fand keep it for 15 min.

Puli Inji

Ginger - peeled and cut into small pieces - 2 cups (250 gms)
Green chillies - 7 - 8 nos
Red chillies - 2
Red chilly powder - 1 tbsp
Tamarind paste - 1/2 cup
Coriander leaves - 1 strand
Mustard seeds - 1/2 tsp
Fenugreek seeds(Uluva) - A pinch
Sugar/Jaggery(Sharkkara) - 1 tsp
Oil - 2 tbsp
Salt - to taste

Heat oil in a pan.Fry the chopped ginger, until brown.Remove the ginger into a plate and keep it aside.In the same oil, fry the green chillies and remove them too from the flame.In the same oil, add fenugreek seeds, mustard seeds red chilly and coriander leaves and let the mustards crackle.Add the fried ginger and the fried chillies along with the tamarind water so that all the ingredients are inmmersed in the liquid. Add sugar or jaggery and let the solution become very thick and viscous.

Kinnathappam

Sona Masoori Rice - 1 cup (or any good variety of raw rice)
Water - 2 cups
Eggs - 2
Coconut Milk - 2 cups (thick)
Salt - 1/4 tsp
Sugar - 1 cup
Cardamom - 4 pods (powdered)
Ghee - 1 tsp
Cumin Seeds - 1/2 tsp
Soak the rice for at least 3 hours. Grind the rice into a fine paste with water as needed using a grinder. When grinding is done, add the remaining water as mentioned in the recipe. Total quantity of water used should be 2 cups. Now using a muslin cloth/cheese cloth or a fine mesh strainer, strain the batter. In a mixer beat the eggs, sugar, salt and coconut milk and blend everything together. Add this to the rice batter together with the powdered cardamom. The consistency of the batter would be watery. Heat water in a steamer and place a Steel Plate or Cake Pan in the steamer.or you can even use microwave  . When the steam starts to come, add 1/2 tsp of ghee to the pan.. Add 1/4 tsp of cumin to the pan, when the ghee starts to melt. Leave the pan in the steamer for a minute for the cumin to slightly coat with the ghee. Take the Pan out of the steamer and pour half of the thoroughly mixed batter to the pan, filling around 1 1/4 inch height. Close the pan with an aluminium foil and transfer it back to the steamer and close the steamer. Let it steam for 25-30 minutes. For Microwave, you need only 10 minute.

 Take the pan out of the steamer and let it cool a bit. Cut into desired shapes and serve. Repeat the same with the remaining batter to make another plate of Kinnathappam.

Sambhar

Red gram(Thuvaraparippu) – As reqd
Shallots/Red onions(Kunjulli) – 5-6
Drumstick(Muringakkai) – 2 nos
Carrots – 2 nos Potatoes (medium) – 2 nos
Cucumber– 1/4 
snake gourd-1/4
Elephant yam -1/4
Tomatoes – 2 nos
Lady’s finger(Vendakkai) – 10 nos
Fenugreek seeds(Uluva) – A pinch 
Mustard seeds – 1 tsp
Cumin seeds(Jeerakam) – A pinch
Chilly powder - 1 tsp
Sambhar powder(optional)
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Salt – As reqd
oil - 1 tsp
Tamarind water-1/4 cup or as required
Coriander leaves – A bunch

Cook the red gram in a pressure cooker along with ¼ tsp turmeric powder, a pinch of salt and the reqd qty of water.Heat a pan and splutter mustard seeds, fenugreek and jeera.)Add onions and sauté for a while till they become very light golden in colour.Add coriander powder, chilly powder and turmeric powder along with a tsp of sambhar powder which is optional.Saute till the raw smell goes.Add the vegetables along with some water. Stir well.Add the tamarind water .Close the pan and cook the vegetables.Add salt as required.Once the vegetables are cooked, add the cooked red gram or dal and mix well.Add little water and bring to a boil or till the required consistency is reached.Finally, add coriander leaves .Serve hot with idly or  dosa or even with rice.

Fish Puffs

Fish - 1
Garam Masala 1tsp
coriander freshly chopped 1tbsp
Pepper powder 1tsp
Ginger Garic Paste 1tsp
salt as per taste
Turmeric Powder 1pinch
Oil 1tsp
puff sheets 1number

Boil fish flesh with little salt and turmeric till they are cooked.Pour oil in a pan, as  the oil becomes hot put onion, ginger, garlic & green chillies and half fry. . You have to stir it continously. Now add fish to it & mix well. Dont add water to it. Make this mixture dry. Cook till it dry.Now add pepper powder & garam masalas.Once it is done transfer it to a plate let it cool down.Take Puff Sheets make it into different shapes add stuffing into it, add little water to the edges and close the puff keep it in the fridge for 5 min.Pre heat the oven at 250fand keep it for 15 min.

White Chocolate Fudge

Chopped  white chocolate  - 500g
Condensed milk – 1 can
Unsalted butter -30g
Miniature marshmallows-2 cups
Vanilla -1tsp
Chopped pecans or walnuts-1/2 cup 

Combine butter and milk in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, white chocolate, vanilla, and nuts. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour into an 8-inch square buttered pan and cool. Cut fudge into squares.

Meen Peera

Fish-3
Kudam Puli- 3
Grated Coconut – 1 cup
Ginger-Garlic paste -1 tsp
Green chillies – 3 or 4
Sliced Shallots -3
Turmeric powder -a pinch
salt – to taste
Mustard Seeds -a few
Curry leaves – a few
Oil – as needed



Dip kudampuli in warm water and keep aside.Mix together grated coconut,ginger-garlic paste,shallots,green chillies,turmeric powder,kokum pieces and salt with hand.
Heat oil in a pan and add mustard seeds into it.Allow it to splutter.Add the grated coconut mixture and curry leaves into it.Saute well for a while.Finally add the fish pieces and mix it together.Close the lid and simmer until the fish is cooked well.

Pavakka Puli (Bitter gourd in sweet and hot sauce)

This is one my favorite curry that Amma used to make...I like the bitter gourd very much . This curry is such an awesome one  even if the people who didn't like bitter gourd can also enjoy....

Bitter gourd(Pavakka) - 2 nos medium
Grated coconut - 1/2 cup
Turmeric powder - 1 tsp
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Black pepper - 8 nos
Mustard seeds - 1 tsp
Green chillies - 3 nos
Curry leaves - 2 sprigs
Tamarind paste(Puli)  - 1 tsp
Jaggery(Sharkkara) - 1 cube
Salt - As reqd
Oil -3 tbsp

Bitter gourd should chopped into fine pieces .Mix it well with a little salt and a 1/4 tsp of turmeric powder and keep it aside.Fry the  pieces, till it becomes slightly brown. Keep aside.Heat up a pan or a kadai..Add  coconut and fry, till the coconut turns dark brown. add turmeric powder ,chilly powder and coriander powder.fry for few minutes.Add black pepper. Grind it to a fine paste. Heat 2 tbsp of oil in a pan or a kadai. Splutter mustard seeds and 1 tsp of black gram. Add green chillies and curry leaves. Add tamarind pulp and jaggery and cook for 5 mins. Add the ground paste and allow it to boil. When it starts to boil, add bitter gourd pieces. Add salt, if required.

Ginger Lime squash

This is a perfect way to quench your thirst in the overwhelming heat of the summer with flavors that are very near to your heart and your palate. This is a concentrate that can be stored for a long time in the refrigerator and can be diluted when needed.It is the best medicine for healthy digestion.


Lime Juice: 1 cup
Ginger juice: 1/2 cup
Sugar: 21/2 cups
Citric Acid: 1 tsp optional
Water: 2 cups

Squeeze the juice out of the lemon and keep aside.Grate the ginger or run it in the grinder for half a minute in 4tbsp of water and boil it along with the sugar and water till you get a syrup.Strain it and let it cool.Add the lime juice, citric acid and mix well.Store it in bottles and store it in refrigerator. If you feel the sugar is not enough, you can add a little more while serving.

This is a concentrate to store in refrigerator.For serving take 1 part of the concentrate and add 3 parts chilled water or soda.The concentrate may be stored up to 3 months.

Kappa Puzhugiyathu and mulakku chutney(Steamed Tapioca and dry chilly chutney)

Tapioca is a good source of starch and thereby provides energy.Tapioca also has a small amount of vitamin B6, choline and pantothenic acid. Added to tapioca nutrition is its high amount of various minerals including iron, selenium, manganese, copper, zinc, potassium, phosphorus and magnesium. While the level may be lower, tapioca contains omega-6 and omega-3 fatty acids and does not have any other fat.

Tapioca or kappa – 2 or 3 long roots
Salt – As required
Water – As required

Remove the skin and clean the tapioca properly. Cut it into medium sized pieces as shown in the picture. Boil the tapioca pieces along with some salt. When the tapioca is cooked, it will become soft. Drain the water.


Dry red chilly -  6
Shallots -  4
Ginger (chopped) – 1/4 tsp
Garlic – 4
Curry leaves
Salt
Coconut oil -  1 tbsp


Grind all ingredients into a paste.Add coconut oil to it and mix well.


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Rice crepe

There are so many different types of rice crepes.Out of these very popular ones in India  ,especially in South india are Dosa(Indain Crepe),Paalada (rice crepe with egg) , Neer dosa (Rice crepe with coconut) and appam.This one is simple rice crepe with egg and coconut milk but its gorgeous taste.I got this recipe from one of my friend....

Basmati Rice - 2 cups (or any variety of raw rice)
Water - 2-3/4 cups
Eggs - 2
Coconut Milk - 1-1/2 cup (thick)
Salt - to taste

Soak the rice for at least 3 hours. Grind the rice into a fine paste with water as needed. Add eggs and coconut milk also to the mixer and blend everything together. Add  water to the batter.so that consistency that you need is really very watery. Add Salt as needed. Your batter is now ready to be prepared.
 Heat frying pan  at slightly higher than medium flame. When the pan is hot, pour a ladle full of batter into the pan and immediately rotate the ladle to spread the batter, making a circle. Wait for 60 seconds until the sides of the crepe start to come off the pan. You could either use your hands to take it out or turn the pan upside down on an aluminium foil or a plate to take the dosa off the pan or even fold the crepe in half and then quarter on the tawa itself.9. Crepe is now ready to be folded in any shape you need.

Paal Paayasam/Rice Kheer/Rice Pudding

‘Paal Payasam’ is delicious and can be prepared easily with usually available ingredients at home. It is a traditional dish and is liked by all age groups.The payasam served in the Ambalappuzha Temple is famous among Hindu devotees. This sweet pudding made of rice and milk has an interesting mythological legend behind it.It is very famous as Most delicious paal payasam .


Broken Rice        - 1/2 cup
Milk                    - 4 cup
Condensed Milk  - 200gm (around 1/2 a tin)
Sugar                  - 1/4 cup
Ghee                   - 1 tbsp
Cashew Nuts      - a handful
Raisins                - a handful

 Pressure cook rice with 2 cup milk, Sugar and wait for one whistle. You could cook rice without the cooker as well.. Add the rest of the milk and Condensed milk and keep stiring. Bring it to a boil and turn off the stove. In another pan, heat ghee and fry raisins and cashews in it.  Garnish the payasam with this fried nuts and raisins.

Aloo Mutter

Potato - 1 med cut into cubes
Peas - 1 cup
Cumin Seeds - 1 tsp
Onions - 1 large chopped finely
Ginger garlic paste - 1 tsp
Tomato - 1 med pureed
Green Chilli - 2 nos chopped
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp

Boil potatoes and drain. in a pan add oil and splutter cumin seeds. Then add in the onion and ginger garlic paste till oinons turn to almost pinkish brown. Then add in the onions and saute till pulpy. Then add in the masala except garam masala. Suate till raw smell leaves and then add in the potoaes and peas. Mix and add water of around 1 1/2 cup. sprinkle garam masala and salt and cover and cook till gravy thickens.To get more thickened gravy smash in few of the cooked potatoes. 

Cabbage Thoran

Finely shredded cabbage -2cups
Grated coconut -1/2 cup 
Turmeric powder -1/2 tsp 
Red chilli powder -3/4 tsp 
Cooking oil -2 tsp 
Mustard seeds-1 tsp 
Urad dal -1/2 tsp 
Salt  to taste

Mix grated coconut with turmeric powder and red chilli powder. Keep aside.Heat oil in a non - stick kadai. Add mustard seeds. When they start splutter add urad dal and saute on a low heat for 2 -3 minutes till they turn brown.Add finely shredded cabbage and sprinkle 2 tbsp of water. Cover with a lid and cook on a low heat for 10 minutes. Add grated coconut mix and salt to taste. Mix well and cook again for 7- 8 minutes till dry. Serve with rice.

Cabbage Mezhukkupuratti (Cabbage fry)

Cabbage cut into big cubes-2Cups
Shallots sliced-1/2 Cup
Dry Red Chilly-3-5
Curry Leaves-1 Sprig
Oil-1 ½ Tablespoons
Mustard seeds-1/4 teaspoon
Turmeric Powder-1/4 Teaspoon
Salt as needed

Crush together Shallots and Dry Red Chilly together and keep aside till ready to be used.
Heat Oil in a pan on medium high heat and splutter the Mustard Seeds..Add the crushed Shallot- Dry Red Chilly mixture, Turmeric Powder, and Curry Leaves and saute for a minute.Add  Cabbage and Salt; mix really well and fry on high heat for a minute.

Padavalanga Thoran (Snake gourd in grated coconut )

Snake Gourd (Padavalanga)  1
Grated coconut- 1 cup
Chilly 3
Turmeric powder - 1/4 tsp
Cumin powder a pinch
Coconut oil -2tbsp
 Mustard seed -1/2 tsp
 Dry red chilly -2
 Curry leaves -1 strig
 Small Onion- 2
 Salt As required

Cut the well washed and cleaned snake gourd into small pieces, add a little salt and cook. Grind ingredients coconut,chilly turmeric and cumin . Add the coconut paste to the cooked snake gourd. Heat oil in another pan, splutter mustard seed, add curry leaves, dry red chilly, chopped small onion. Add this to the cooked mixture and saute well.

Kappa Vevichathu/Steamed Tapioca

Tapioca (Kappa) - 1
Coconut grated -1 small cup
Mustard seeds -1tsp
Urad dal  -1tbsp
Curry leaves -2 sprig
Salt - to taste

Peel the skin of the tapioca and then wash it thoroughly. Cut it into medium small pieces.  Take these tapioca pieces in a vessel and pour enough water so that all the pieces are submerged completely. Add some salt and bring it to a boil. Cook for about 10 minutes or until all the pieces are cooked through and soft. Drain the excess water. Serve the boiled pieces as such or make it more flavourful by adding a seasoning of mustard seeds, urad dal and curry leaves. Sprinkle some freshly grated coconut on top