Edamame Salad

Ingredients

• Edamame...................1cup
• Carrots.......................3
• Radish........................1
• Red Pepper................1
• Green Apple..............1
• Jalapeno Pepper.........2
• Lemon Juice..............2stp
• Coriander Leaves.......few
• Olive Oil....................2tbsp
• Salt to taste

Method

• Chop the carrot, radish, red pepper green apple, edamame and jalapeno into small pieces. 
• Add salt,olive oil lemon juice and chopped coriander leaves. 
• Mix all the vegetables.

Kathrikai Koottu (Egg Plant Curry)

Ingredients

Kathrikai Koottu

• Kathrikai (Big)..............................1
• Chana Dhal.................................1/2 cup
• Red Chili.....................................3
• Urad Dhal....................................2tbsp
• Grated Coconut...........................1cup
• Tamarind Paste.............................1tsp
• Salt to Taste
• Mustard Seeds.............................1tsp
• Curry Leaves...............................few

Method

• Heat a pan with little oil, add chili and urad dhal. When the dhal becomes golden remove and grind with coconut and keep.
• Wash the kathrikai and cut into pieces. Boil water. add kathrikai, chana dhal, salt and turmeric powder.
• When kathrikai is cooked add the coconut paste and let it boil only once.
• Heat a pan add 2tbsp of  coconut, mustard seeds, urad dhal and curry leaves. When the mustard seeds crackle add to the koottu.

Olan

Olan, kalan and Avial are the important dishes in festival days. Olan is a typical Kerala (Palghat) recipe. It is very simple recipe.This is gluten free/vegan

Ingredients

White Pumpkin.(Elavan)Chopped into pieces.               .1 cup

Yellow/pacha pumpkin.Chopped into  pieces                  1 cup   

Black Eyed Peas (van Payaru)...................................1/2 cup

Green Chilies(Slit)                                                     4

Grated Coconut........................................................1/2cup

Coconut Oil..............................................................1tbsp

Curry Leaves............................................................few

Salt to taste

1. 

   Olan

Method

• Soak the black eyed peas into water for 5 hours. and pressure cook them
• .
• Extract coconut milk by grinding the grated coconut. (half cup thick milk and half cup thin milk)
• 
  
• Boil the vegetables and black eyed peas with thin milk. 
• 
  
• When the vegetables are cooked add salt and thick coconut milk,coconut oil and curry leaves
• .
• Mix well

Bhindi Fry (Okra Fry)

Ingredients

• Bhindi (Okra)................1kg
• Chili powder................2tsp
• Asafoetida...................1/2tsp
• tTurmeric Powder.........1/4 tsp
• Mustard Seeds.............1tsp
• Urad Dhal....................2tsp
• Red Chili.........................1
• Salt to taste

Method

• Wash the bhindis and dry them .
• Slice them into lengthwise.
• Heat a pan with 2tsp oil add mustard seeds, urad dhal and broken chili.
• When the mustard crackles add the bhindi, turmeric powder, salt asafoetida and chili powder.
• When the bhindis become tender remove into serving bowl.
• Don't add any water.
• It is important to dry the bhindis completely before slicing  otherwise they become mushy

Malai Kofta

Ingredients

• Beans…….............½ cup
• Potatoes….............!/4
• Carrot……............¼
• Peas……...............¼
• Tomatoes…............½
• Bread crumbs….....2tbsp
• Corn flour……......1 tsp
• Onion…................1
• Ginger…................½ tsp
• Garlic….................½ tsp
• Cream…...............1 cup
• Cashew nuts……..3tbsp
• Poppy seeds……..1tsp
• Chili powder…….1tsp
• Coriander Leaves…few
• Salt to taste

Method

• Cut the onion into long pieces. Boil the tomatoes and make a puree of it .
• Make the cashew and poppy seed paste.
• Cut all the vegetables into small pieces and cook them. .
• When it is cooled, add the breadcrumbs, corn flour, salt and chili powder. 
• Mash them nicely and make balls, deep fry them. 
• Heat a pan with oil add ginger garlic paste, onion and fry them. 
• Add turmeric powder chili powder, dhania powder, salt,  cashew paste and tomato puree. 
• Cook for 10 minutes Add water if needed. 
• Serve the kofta in a serving dish, 
• Pour the hot gravy on them. 
• Sprinkle coriander leaves.

Puliyodarai (Puliyin sadham)

Puliyodarai (Tamarind Rice)
This rice famous in South India. This is one the rices ,we make on Pathinettam perukku. Adi masam)When we travel we take this rice and vathal. It is so tasty.

Ingredients

Puliyodarai

Raw Rice                     1cup
Tamarind Paste            1tsp
Red Chili                       4
Chili Powder                 1tsp
Asafetida (Hing)            1tsp
Turmeric Powder          3tbsp
Mustard Seeds             1tsp
Chana Dhal                  2tsp
Urad Dhal                     2tsp
Roasted Peanuts         2tbsp
Curry Leaves               few
 Salt to Taste
Method
Cook the rice in pressure cooker.
Heat a pan with oil add mustard seeds, red chili, urad dhal, chana dhal, Hing and curry leaves.
When the mustard seeds crackle add the tamarind paste, turmeric powder and salt. 
Add little water and boil. When the mixture thickens add the cooked rice and 2 tsp oil and mix well, 
Add roasted peanuts. Serve with pappads or fried vathals.

Lemon Pickle

• Prepare Time.....................15 min
• Serve.................................25

Lemon Pickle

Lemon pickle could be eaten in small quantities with yogurt rice. It has a hot and sour taste. You could also eat it with plain cooked rice.

 












Ingredients

• Lemons.(Cut Into Small Pieces)...............6
• Red Chilli Powder............. ....................6 Tbsp
• Fenugreek(Methi) Powder ................ ...2 tsp
• Sesame Oil............... ...........................4 tbsp
• Mustard Seeds.....................................1 tsp
• Asafoetida (Perunkayam) Powder ..... 1 tsp
• Salt to Taste

Method

• Mix salt, chili powder, fenugreek powder and hing with the cut lemons .
• Heat a pan with oil, add mustard seeds. 
• When it crackles, add to the mixture and stir nicely. 
• Keep the pickle in a clean bottle (do not store in plastic container). 
• Once bottled, avoid touching it with fingers and use only a clean spoon to remove it from the bottle.
• Using the wet or damp things is a sure way to spoil the pickle.

Muli Thogayal (Radish Chutney)

Prepare Time......................15min
Serve.........................6

Ingredients

• Muli Cut In Round .....................2cups
• Small Onion.................................20
• Garlic..........................................3
• Red Chili.....................................5
• Tamarind..Paste..........................1tsp
• Grated Coconut...........................5tbsp
• Curry Leaves ..............................few
• Salt to Taste

Method

• Heat a pan with oil chili, garlic fry them.
• Then add the small onions fry for 5 more minutes
  
• Last put the muli and fry them When the muli's smell goes remove from the gas.
• Grind in the blender adding salt,coconut and tamarind.
• Season with mustard seeds and curry leaves.

Coconut Rice(Thenga Satham)

This rice recipe is very simple and tasty.We make different kinds of rice for "Pathinettam perukku'(aadi Perukku).(chitrannam). This coconut rice is one of them.This festival is celebrated on 18th day of Tamil Month Adi.It is like thanksgiving to rains which fills the rivers. .

Prepare Time.............5 min
Cook Time..................20 min
Serve............................4

Ingredients

• Rice……… ……….....2cups
• Grated Coconut……....1cup
• Urad Dhal……………. 2tbsp
• Mustard Seeds………...1tsp
• Green Chili…………….4
• Ginger………………....1 small piece
• Peanuts/ Cashew Nuts…¼ cup
• Curry Leaves……..few
• Salt to Taste

Method

• Cook the rice in pressure cooker.
• Heat a pan with oil add mustard seeds, chopped green chili, chopped ginger ,nut sand curry leaves. 
• When the mustard seeds splutters add the coconut and fry for 5 minutes. 
• Add the rice and mix well.

Naranga Pickle (Lemon Pickle)

This lemon pickle is famous in Kerala .  This is very easy one to prepare

Ingredients

• Lemon(Naranga)..............4
• Green Chili.......................10
• Ginger...............................3tbsp
• Turmeric Powder..............1/4 tsp
• Salt to taste.

Method

• Wash and wipe the lemons and cut into pieces.
• Add turmeric, chopped chillies and ginger. 
• Boil half cup water and pour into this mixture and mix it well. 
• Eat this with rice immediately or next day.