Kada Chakka Thovaran

Ingredients

• KadaChakka...........................1
• Mustard Seeds.........................1tsp
• Urad Dhal................................2tsp
• Red Chili..................................2
• Grated Coconut........................half Cup
• Coconut Oil.............................2tsp
• Turmeric Powder......................1/4tsp
• Sal to Taste

Kada Chakka

Method

• Heat a pan with oil add mustard seeds, urad dhal and chili.
• When it splutters add the chakka pieces , turmeric and salt.
• Add little water and cover the pan
• When the chakka cooked add the coconut and mix.
• Serve with sambar rice/ rasam rice..

Janmashtami (Gokulashtami) 2012

Janmashtami

• Tomorrow Janmashtami. We prepare Appam, Uppu Cheedai, Vella Cheedai, Vada, Vella Aval and Murukku.
• We celebrate Lord Krishna's Birthday as he was born on Ashtami thithi and, Rohini star.
• In Maharashtra there is Govinda Alare and we used watch the "Dahi Handi Breaking" 
• Each group will try to break the pot
• Those who break the pot tied in a great height would get the prize money. 
• Morning we pray and do puja.Make naivedyams and listen to all Krishnas slokas, songs and pravachanams.

Pasiparippu Payasam, vella Aval, Murukku, Nai Appam, Medu Vada, Vella Cheedai and Uppu Cheedai

Kappa Appalam (Tapioco Appalam)

Kappa -Marachini- Sabudana,Tapioca or Yuca can be prepared many ways back home in Kerala we prepare Kappa Puzhukku, kappa vathal and kappa appalms
In Kerala it is widely used either boiled or cooked with spices.Thinly sliced tapioca chips and Tapioca is a stable food of the common man in Kerala.Tapioca is a stable food in some regions and used as thickening agent mainly in foods. It is gluten free.

I use one small Tapioca for making appalams and can get  about fifty appalams. It is cheap and very very easy to make. Try this and let me know.

Ingredients

• Tapioca...............................1
• Red Chili Powder................1tsp
• Coconut Oil.........................1tsp
• Asafoetida...........................1/2tsp

Kappa Appalam

Salt to Taste

Kappa Appalams

Method

• Remove the skin of the Tapioca and cut into pieces.
• Grind with water in a blender   and it grinds fast.
• Heat  a pan add ground Tapioca, double water, salt, asafoetida chili powder and oil.
• It starts boil and change its colour.
• Let it cool. Spread one tsp dough in a plastic sheet  in round shape.
• Dry in the sun  and when it dries it comes from the sheet.
• Keep it in container.
• Fry it and eat with sabar/ rasam rice or with coffee.
• Can do this in microwave those don't want oil.

Mushroom Soup (With out butter/Cream)

This is a healthy and easy soup.

Ingredients

• 
  
• Mushroom.......................6
• Small Onion.....................1
• Olive oil...........................1tsp
• Wheat Flour.....................1tsp
• Salt and Pepper to Taste

Mushroom Soup

Method

• Heat a pan with olive oil add chopped onion and chopped mushroom and fry a little.
• When they are tender add wheat flour and water.
• When it boils remove and blend in a blender finely.
• Serve hot soup.

Kada Chakka Koottu

We have the kadachakka tree  in our house and we make different dishes with this.This kadachakka is round in shape and not big like jack fruit. Next time when I go to Kerala or Mumbai take a snap and add to my recipe.When it is cooked very soft and tender. I searched in Google and got the English name for kadachakka is breadfruit.We can make kadachakka thovaran, koottu, eriseri and use even in sambar and thenga aracha kozhambu.My favorites are Kadachakka koottu and eriseri.

Kada chakka Koottu

• Kadachakka Pieces........2cups
• Grated Coconut.............2cup
• Cooked Dhal,................1/4cup
• Red Chili........................2
• Cumin Seeds..................1tsp
• Mustard Seeds................1tsp
• Urad Dhal.......................2tsp

Method

• Remove the skin and middle part of the kadachakka and cut into small pieces.
• Cook with water salt and turmeric powder.
• It cooks very fast.
• Grind the coconut with chili and cumin seeds.
• When the kadachakka is cooked, add the ground coconut and dhal. Mix well.
• Heat a pan with oil, add mustard seeds, urad dhal, curry leaves and two tsp coconut.
• When the mustard crackles, add to the koottu.
• This is very tasty kadachakka koottu.

Kothavarakkai Parippu Usali, Gawar Parippu Usali

 (Kothavarakkai parippu Usali) Gawar Parippu Usali (Clustered beans Curry)
Myrecipe

 (Kotharakkai Parippu Usali)

Ingredients

• Tur Dhal.......................1 cup
• Red Chilies...................3
• Asafoetida....................1/2tsp
• Gawar..........................250 gms
• Turmeric Powder..........1/4tsp
• Mustard Seeds..............1tsp
• Urad Dhal.....................2tsp
• Salt to Taste.

Method

• Soak the dhal for two hours.
• Grind with chili, asafoetida and salt coarsely.
• Heat a pan with oil add mustard seeds and urad dhal.
• When the mustard crackles add the ground dhal.
• Mix well continuously till the water evaporates.
• Add little oil and dhal should be separated.or
• (Keep on microwave for a minute)
• Wash the gawar(Clustered beans) into small pieces.
• Boil water, cook the beans with turmeric and salt.
• Drain all the water and keep.
• Add this beans to the dhal and mix.
• It goes with sambar./ rasam rice.

Small Potato Fry

For this potato fry I use all small potatoes. Very tasty and it is a side dish for sambar /rasam rice.

Ingredients

Small Potato Bhaji

Small Potatoes..........................1/2 kg
Red Chili Powder.....................1tsp
Asafoetida Powder...................1/2 tsp
Curry Leaves...........................few
Salt to Taste
Method

Wash the potatoes well.

Boil the water with potatoes for 15 minutes.

Peel the skin and keep.

Heat a pan with oil add mustard seeds.

When the mustard seeds splutter add  potatoes, salt, turmeric powder, chili powder, asafetida and curry leaves.

Fry for five minutes and the tasty potato fry is ready .

Transfer the dish into a serving bowl.

Chenai Kadi (Yam Curry)

Chenai Kadi

This curry I learn t from my mother in law. It is very easy to prepare.

Ingredients

• Chenai.............................250 gms
• Chana Dhal.....................3tbsp
• Turmeric Powder.............1/4tsp
• Chopped Green Chilies.....2tsp
• Chopped Ginger...............2tsp
• Lemon Juice....................2tsp
• Grated Coconut..............1/4 cup
• Curry Leaves....................few
• Salt to Taste

Method'

Chenai Kadi

• Wash and remove of the skin and cut into small cube.
• In this recipe I used frozen chenai or Yam.
• Boil water and add chana dhal, chenai pieces and turmeric powder.
• When the chenai is cooked add salt,the coconut, chili and ginger.
• Mix well add curry leaves and lemon juice.

Corn Salsa

Corn Salsa

• Corn ................................................................. 1cup
• Sliced Onion.......................................................1
• Diced Tomato....................................................1/4 cup
• Lemon Juice.......................................................1tsp
• Chopped Coriander Leaves................................1/2 cup
• Salt and Pepper
• Olive Oil.............................................................2tbsp
• Finely Chopped Jalapeno...................................1

Method

• Mix corn,onion,tomato,coriander leaves,Jalapeno ,
• lemon juice, salt and pepper and olive oil.

Mullangi Poricha Kozhambu( Radish Poricha Kozhambu)

 Usually I make Mullangi thogayal, curry or chapathi never tried this.This time I wanted to make poricha kozhambu with Mullangi and tomato rasam. It came out very No mullangi smell at all

.

Mulangi Poricha Kozhambu

Ingredients

• 
  
• Mullangi.......................................1
• Moong Dhal............................... 1cup
• Grated Coconut...........................1cup
• Turmeric Powder....................... .1/2 tsp
• Cumin Seeds................................1tsp
• Red Chilies...................................2
• Mustard Seeds.............................1tsp
• Urad Dhal.....................................2tsp
• Curry leaves..................................few
• Salt To Taste

Method

• Pressure cook the dhal
• Remove the skin and cut the mullangi into small pieces.
• Boil water, add the mullangi, Turmeric and salt.
• Grind the coconut, chili and cumin-seeds into a fine paste.
• When the mullangi cooked well add the dhal, ground coconut paste.
• Heat a pan with oil add mustard seeds, urad dhal and curry leaves
• When mustard seeds crackle add to the kozhambu.
• Serve this as main or side dish.
• It is very tasty,