Green Chili Pickle

Ingredients
Green Chili................250 gms
Tamarind {aste........ 1tsp
Chili Powder............1/4 tsp
Dhania Powder.........1/4tsp
Turmeric powder......1/4tsp
Cumin Seed Powder...1/4tsp
Salt to Taste
To grind
Grated Coconut.......3tbsp
Kas Kas.................1/4tsp
Sesame Seeds.........1/4tsp
Kalonji....................1/4tsp
Peanuts....................2tbsp
Method
Grind the coconut,peanut, sesame seeds and kas kas into a paste.
Heat a pan with oil add slitted chilies and fry.
Add kalonji, chili powder, Dhania powder, turmeric powder, salt cumin seed powder. 
Mix the ground paste and mix well.
Add tamarind paste and mix.When it is fried and oil comes up. 
Remove and keep.

Indian Filter coffee

South Indian Coffee is known as filter coffee. We use fresh ground coffee powder.Buy the coffee seeds and roast and powder at home .We use filter to make coffee. Put the coffee powder on the upper cup and press with the stemmed disc into uniform layer across the cups pierced bottom.Pour boiled water on the top cup. Slowly it started dripping and brewed coffee collects into the the bottom cup.. Boil the milk and sugar, add this decoction according to our tastes.

Filter to prepare coffee

I use Starbucks coffee powder and regular coffee powder in equal parts and prepare my coffee. It tastes very good.

Kovakai/Tindora curry

This is a simple curry and goes  with sambar/rasam rice or chapathi.

Kovakai Curry

Prepare Time..........5 min
Cook Time...........15 min
Serve......................5

Ingredients

• Kovakai.............................1/2 kg
• Turmeric powder................1/2tsp
• Chili powder.......................1/2 tsp
• Asafoetida..........................1/2 tsp
• Mustard seeds....................1tsp
• Urad Dhal...........................2tsp
• Salt to taste

Method

• Cut each kovakai into four pieces vertically. 
• Heat a pan with 2tsp oil  add mustard seeds, urad dhal. 
• When the mustard splutter add the kovakai, turmeric, salt , cover it and fry well. 
• When it is cooked add asafoetida and chili powder.
• This curry is very tasty and easy to make..
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Kuskus Salad

I made this simple salad and tastes good.

Kus kus Salads

Prepare Time..........5 min
Cook Time..............10 min
Serve.......................3

Ingredients

• Kus Kus..................1cup
• Lemon.....................1
• Pepper Powder.......1tsp
• Coriander Leaves.......few
• Carrot........................1
• Olive Oil....................1tsp
• Salt toTaste

Method

• Boil water with little salt and add kus kus in it.
• It cooks fast. When it is cooked remove all the water. 
• Cut the  lemon ,carrot into small pieces and chop the coriander leaves.
• Mix all together add 2tsp olive oil.
• Decorate coriander leaves and serve.

Tomato Pasta

• Prepare Time.............10 min
• Cook Time...................20
• Serve............................5

Ingredients

• Tomatoes........................4
• Onion..............................1
• Garlic..............................2
• Basil Leaves....................5
• Lemon Juice....................1tsp
• Olive Oil.........................3tbsp
• Oregano.........................1tsp
• Salt and Pepper to taste

Method

• Boil the tomatoes and remove the the skin. Blend all together in to a coarse paste. Keep it in the fridge.
• Pasta
• Pasta and tomato  creates a sensational visual dish with colours. It is very refreshing and light dish.

Ingredients

• Pasta........................2cups
• Tomato sauce..........1/2 cup
• Parmesan cheese.......!/2 cup

Method

• Prepare the tomato sauce and keep it hot
• Cook the pasta in a thick vessel with lots of water, salt and 2tsp olive oil.
• When it is cooked remove the water add to the tomato sauce and mix well until pasta is coated with sauce.. Sprinkle the cheese on the top.

Keerai Masiyal

Kal Chatti

 

Matthu (To churn yogurt)

Keerai Masiyal (Keerai means spinach and masiyal means to mash it) 

This recipe is very quick  preparation  and very tasty with vathalkozhambu/sambar. In my early days we grow arakeerai and it is full with iron.. There are many varieties of keerai like arai keerai mulakeerai palak, etc. In those days we prepare this masiyal in kalchatti. We are making masiyal very often but we never get those tastes



Prepare Time...................5 min
Cook Time........................5min
Serve...........................4..

Ingredients

Keerai……………....1 bunch
Turmeric Powder……1 pinch
Mustard Seeds………1tsp
Urad Dhal……………2 tsp
Red Chili……………..1
Hing(Asafoetida)……. small piece
Rice Powder…………1tsp
Salt to Taste

Method

Mash the keerai nicely in running water and chop them. 
Boil with little water with turmeric powder and keerai for five minutes. 
Take a wooden matthu (it is called keerai matthu) or grind coarsely in blender.                                       
Heat a pan with oil add mustard seeds, asafoetida,chili and urad dhal. 
When it splutters add the mashed keerai, salt and rice powder.
Let it boils once. Keerai masiyal is ready.
VathalKozhambu and keerai masiyal is good combination.

It is a side dish for sambar/rasam rice.

Vazhakai Mezhukkuvaratti (Banana Curry)

Vazhakai Mezhukkuvaratti

This is side dish curry ( stir fry with oil) for sambar/ rasam rice.You can make with only vazhakai ( raw banana), Chenai

Vazhakai Mezhukkuvaratti

• Prepare Time............5min
• Cook Time...............10min
• Serve.......................3

Ingredients

• Netrankai or vazhakai.......2
• Coconut oil......................2tbsp
• Turmeric powder.............1/2 tsp
• Salt to taste

Methos

• Cut the banana with the skin( skin is very good for health) into small pieces.
• Boil with turmeric and salt. 
• When it is cooked remove the water and add oil and fry nicely till it becomes crispy.(add this water  in sambar/rasam)

Bok Choy Curry

Bok Choy( Chinese Cabbage) rich in calcium, vitamin c and magnesium
I saw this  tender vegetable and decided to make some curry. Using red pepper and olive oil, I made this baji and everybody liked it. Very easy to make

Prepare Time....................5min
Cook Time......................10 min
Serve...............................2
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Bok Choy

Ingredients

• Bokchoy ………………..2
• Red pepper……………….1
• Chili flakes………………1tsp
• Olive oil…………………..1tsp
• Salt to taste.

Bok Choy Curry

Method

• Wash the bok choy. 
• Cut the bottom and remove them and slice the stem portion into pieces. 
• Chop the leaves and keep separately. 
• Heat a pan with olive oil add, red pepper and chopped stem . 
• Add salt and red chili flakes and fry. 
• When they fried add the chopped leaves and fry for 5 more minutes.

Beans Thovaran

Beans Poduthuval aka BeansThovaran

Ingredients

• Bean                                      1/2 kg
• Turmeric Powder                   1/4 tsp
• Mustard Seeds                      1 tsp
• Urad Dhal                              2 tsp
• Green Chilli                           1
• Grated Coconut                     3 tsp
• Moong Dhal                           1/4 cup
• Salt to taste

Method

• Wash and cut the beans into small pieces
• Heat a pan with oil, add mustard seeds, urad dhal
• When the mustard splutters, add the beans, moong dhal, turmeric powder and salt
• Add half cup of water to cook
• When the beans is cooked and there is no water, add the coconut and chopped green chilies
• Serve with sambar rice / rasam rice

Elavan Koottu( Poosanikai Koottu)

Elavan Kootu( Poosanikai)

This kootu is called poosanikai kootu, elavan kootu. In Kerala we make this kootu very often. . My son likes this kootu very much. Whenever I get elavan , I prepare this kootu here and keep this dish in fridge for my son

Prepare Time.......10 min
Cook Time.............20 min
Serve......................6

Elavan Koottu

Ingredients

• Elavan (White Pumpkin).......1kg
• Grated Coconut.....................1 and half cup
• Chana Dhal...........................1/2 cup
• Cumin Seed..........................1tsp
• Red Chili................................2
• Mustard Seed........................1tsp
• Urad Dhal..............................2tsp
• Curry Leaves.........................few
• Turmeric Powder...................1/2tsp
• Salt to Taste

Method

• Wash, peel the skin and cut the elavan into small pieces.
• Boil water, add the pieces, chana dhal and turmeric powder.
• Grind the coconut, cumin seeds and red chili into a paste.
• When the vegetable is cooked add the coconut paste and salt.
• Mix them well.Kootu should be thick. 
• If there is excess water, remove the water before adding the coconut paste.
• Heat a pan with oil add mustard seeds, urad dhal, 3tsp of coconut and curry leaves.
• When the coconut turns into red , add this to the kootu. 
• It is very tasty and eat with sambar rice, rasam rice, chapathi or poori