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.

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.

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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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.

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

Vendakka Kichadi(Pachadi)

Ladies Finger  – ¼ kg
Coconut grated  – ½ coconut
Cumin – few
Garlic – 2-3
Ginger – a small piece
Mustard– some
Salt – to taste
Green chilly – 2-3
Curd  – according to your requirement
Red dried chilly – 2 (cut in two pieces)
Curry leaves – 2 sprigs

 Cook and fry it in a kadai and keep it aside. Cut the ladies finger in small round pieces. Grind coconut grated, cumin, garlic, ginger, green chilly and salt together.You could Grind them by pouring curd to it instead of water as this brings in more flavor.In a vessel, take some oil and once it is heated add some mustard seeds. When it pops add the dried red chilly to it and the curry leaves. Then add the coconut grinded mixture to it and once it is boiled add the ladies finger to it. 

Mashed Cassava with drumstick fish curry ! (Kappa Puzhukku)

Tapioca is widely consumed in the state of Kerala. It is either boiled or cooked with spices. Tapioca with fish curry (especially Sardine) is a delicacy Kerala is known for. Thinly sliced tapioca wafers, similar to potato chips, are popular too. Cassava, often referred to as tapioca in English, is called Kappa (കപ്പ) Kizhangu or Poola (in northern Kerala) or Maracheeni Kizhangu or Cheeni or Kolli in Malayalam. Tapioca is used to make a granular product (Tapioca Pearls) called chowwary in Malayalam. Chowwary is used to make a light porridge by adding milk or buttermilk, recommended for patients recovering from illness.It was regareded as a staple food of common man in Kerala.But now people from all the secions(upperclass Hindus,Christinas) using steamed cassava .


Tapioca – 500 gm
(chop into small pieces)
Grated coconut – ½ cup
Cumin seeds – ½ tsp
Green chillies – 2 nos
Turmeric powder – ½ tsp
Garlic pods – 3 nos
Curry leaves – A few
Salt – As reqd

Cook tapioca pieces along with salt in a pressure cooker, till it is done.Drain off the excess water.Grind together grated coconut, cumin seeds, garlic, curry leaves and turmeric powder along with a little water into a coarse form.Heat up a pan or a kadai.Add cooked tapioca pieces and the coconut mixture and allow it to cook.Stir well, till all the water gets evaporated and it becomes dry.