Pizza

 Pizza is famous all over the world.

in  USAAnd other places. To day dinner I made pizza with the toppingsof Onion, Mushroom, Garlic, Green-pepper, jalapeños and cheese.

Ingredients

All purpose flour                 1 cup

Yeast                                    1tsp

Sugar                                    1tsp

Salt                                        1tsp

Olive oil                                1 tbsp.

Toppings

Green pepper chopped            1/4 cup

Onion sliced                           1/4cup

Garlic                                     4 pearls

Mushroom sliced                    1/4 cup

Tomato sauce                         3 tbsp

Mozzarella cheese                 4 tbsp

Salt and pepper to sprinkle

Method

Pre heat the oven to 400 degree.

Take half cup of Luke warm water add yeast and sugar.

Add the flour and salt , make a dough ,apply olive oil and keep.

Knead the dough with adding little flour spread it in a oil applied 

pizza pan ( make it thin)

Spread the tomato sauce and sliced vegetables.

Sprinkle salt and pepper,   mozzarella cheese

Bake for 20 minutes.

Serve hot with soda.

Nellikkai Arachukalakki( Gooseberry Raita)

 Nellikaii very good for health. We use  raw Nellikai to make this. This is mainly Palghat, Kerala people  recipe. .Full of vitamin c and other benefits.

Ingredients

Nellikai.                 4

Green Chilies.        6

Curd.                      1 cup

Grated Coconut.     1/2 cup

Curry Leaves.           Few

Mustard Seeds.         1/2tsp

Red Chili.                 2

Salt to taste

Method

Steam the nellikai for 5 minutes and remove the seeds

Grind coconut, green chili  and salt.

Take 1 cup of curd and make thick  and add to the ground paste.

Heat a pan with oil add mustards seeds, red chili and curry leaves

When they splutter add to the curd mix.

Very tasty, side dish foe Molakuttal, Keerai ,Mulakoottal, Koottu and keep as main dish and use poricha appalams.

Chinese fried rice

 Chinese fried rice with all vegetables and soya sauce.

Ingredients

 Green pepper julienned.              1cup          

Red pepper                                   1cup

Broccoli.                                       1cup

Mushroom.                                    1 cup

Carrot.                                           1cup

Scallion.                                         1/2 cup

Peas.                                              1/2 c

Cooked rice.                                2 cups

Soya sauce.                                  2 tbsp.

Sesame oil.                                     2tbsp

Salt to taste

Method

Heat the wok , when itis hot add sesame oil.

Add all the vegetables and salt.

Sauté them for 4 to 5 minutes. The vegetables should not over cook.

Add the rice and soya sauce and mix well.

Serve hot.

Vegetable Stew

 Vegetable Stew, A Kerala recipe. Very easy to prepare. Serve with Idiyappam or plain rice.

 

Ingredients

Cauliflower florets                            1 cup

Potato (cut into 1” long)                   1cup

Carrot (cut into 1” long)                    ½ cup

Onion                                              1/4 cup

Peas                                                   1/4 cup

Beans (cut 1” long)                            1/2 cup

Grated coconut                                  1cup        

Coconut oil                                           2 tbsp.

Green chili (Slit)                                  3

Curry leaves                                           few

Salt to taste

Method

Heat a pan with oil. Wash all the vegetables cut into long pieces.

Add all the vegetables and salt.

Cook till they become soft.

Grind the coconut into a smooth paste.Add to the vegetables.

Add coconut oil and curry leaves

Serve with Idiyappam or rice.

(Can use 1 tin coconut milk)

To make Olan, use only   white pumpkin, yellow pumpkin, Arabi blackeye peas

 (Whole moong dhal) , long beans and green chili

Add the ground paste and mix well.

Add coconut oil and curry leaves 

Cauliflower, carrot, beans and peas Bhaji

 

Prepare time         10 min

Cooking Time         15 min

Serve                      6

Ingredients 

Cauliflower. florets      1Cup  

Beans                        1/2 cup( 1")

Carrot                        2(1")

 Peas                           1 cup

Spinach                      1 cup

Cinnamon.                  Small stick

Bay leaf.                     1

Cardamom.                  2

Clove.                          2

For gravy

Tomato.          2

Kaju.                15

Boil both in water till the tomatoes are cooked.

Cool it and grind to a paste.

   Method

Heat a pan with 3 tbsp. oil, add cardamom, cloves, bay leaf and cinnamon.

Fry them for a min add all the vegetables, turmeric and salt.

Sauté them , cover it and cook.

Another pan add 1tbsp oil, jeera and ajwain 

Add chopped onion (1)and fry for 2 min add little salt.

Then add chopped tomato(1) and fry for 2 min.

Add ginger garlic paste fry till the raw smell goes.

Add ground tomato paste cook for 5 more min till the oil comes out.

Add the cooked vegetables , little water.

Add the spinach and cook for 2 min.

Nice bhaji with gravy.

Optional 

Add chopped spinach too. ◦ Add cream or thick curd. Serve with chapati or rice

Green peas and Lima beans Dip for chips

 Dip for the chips. It is gluten free dip and healthy.

Ingredients

Peas.                               1 cup

Lima beans.                     1 cup

Garlic                                2 pearls

Black pepper.                     1/2 tsp

Olive oil                              2 tbsp.

Coriander leaves                  Few

Salt to taste

Method

Grind all together with olive oil. No water. Grind coarsely.

Serve it in a bowl with chips.

Peas and Lima bean dip for chips! Tasty vegetarian recipes from #marymccartney; also healthy and #glutenfree; what a discovery in #discoveryplus!

Kambu Koozh ( Pearl Millet Porridge)

 Kambu koozh Pearl millet)  is a village recipe. farmers drink this and go to the farms to work. They won't feel hungry This koozh is gluten free and healthy one. Kambu is filled with iron, 

magnesium, Zinc Calcium, amino acids.

https://en.wikipedia.org/wiki/Pearl_millet\

Ingredients

Bajra(pearl millet)                      1 cup

Thick buttermilk                         3cups

Green Chili                                3

Ginger                                       one small piece

Curry leaves                                 few

Salt to taste

Method

Grind the millet into a coarse powder.

Mix with 5 cups of water and boil till it cooks.

Stir continuously with out a lump.

Cool it.

Take curd,  make thick buttermilk.

Grind chili, ginger and curry leaves and filter it.

Add to the koozh. If the quantity is more, take only 2 cups of cooked koozh.

Serve in a bowl or mud pot. Garnish with curry leaves.

Tip keep the koozh or porridge for the next day to ferment and add buttermilk next day and drink.

(Can pressure cook the millet powder)

Side dish. Vadams, Pickle, Raw onion, or mor mulakai

Raw Mango sweet pickle

 This is sweet pickle with raw mangoes. You can also use apple to make this.

Ingredients

Raw mangoes  cut into cubes                           1cup

Jaggery                                                              3/4 cup

Mustard seeds                                                  1 tsp

Kalonji seeds                                                   1 tsp

Turmeric powder                                             1/2 tsp

Kashmiri chili powder                                        1 tsp

Sambar powder                                                1tsp

Cumin seeds                                                      1 tsp

whole red chili                                                    3

Heat a tawa with oil, add mustard seeds, cumin seeds red chilies, kalonji and curry leaves 

When the mustard seeds splutter add mangoes, turmeric powder, salt, chili powder, sambar powder and Hing. 

Add 1 cup of water and let it cook.

after 10 minutes mix it, if the mangoes are cooked add jaggery and mix

When it becomes thick consistency  remove from the gas , transfer into bowl.

You can keep it for a week out side.

Ulunthu Kozakattai

 This salted kozhakattai  is prepared for Ganesh Chaturthi. Sometimes for tiffin , we make it

Ingredients

Urad dhal…………….. 1 cup
Green chilis…………....3
Grated coconut………. half cup
Ginger………………. .1 piece
Curry leaves………….. few
Mustard seeds……….. 1tsp
Rice flour………… .....1 cup 
Water………………...1/2 cup
Oil ………………….. 1 tsp
Salt ………………….1 tsp
Asafetida……………half tsp



Soak the dhal for an hour and grind coarsely with chili and salt.
Steam this mixture for 10 minutes. (Or keep in microwave for 5 minutes, see the water is dried . If it is not, keep for 2 minutes more. In between mix it)
Heat a pan with oil add mustard seeds curry leaves, chopped ginger asafetida and when mustard crackle add the steamed mixture and stir well..
Add coconut and make small balls and keep
Boil the water in a pan and add oil, salt and rice flour, maida.
Stir well with out forming lumps. When it becomes thick dough, cover and keep. 
Knead the dough with little oil till it becomes smooth.
Make cups and place this dhal pournam and cover them.
Steam all the kozhakattais for 10 minutes

Sabudana Kichadi

This recipe is famous in Maharashtra. During fasting people eat this. Easy to prepare

Ingredients

Sabudana                                  1 cup

Peanuts                                    ½ cup

Ginger                                       small piece

Green Chili                               3

Boiled potato                            1

Jeera                                        1 tsp

Curry leaves                             few

Salt to taste

Method

Soak the sabudana in water for 4 to 5 hours

Dry roast the peanuts, remove the skin and powder it coarsely

Heat a pan with ghee or oil add jeera.

When jeera is changed its color add sabudana, potato chili ginger curry leaves and mix well

Do not add water. If you need sprinkle a little.

When the sabudana is cooked add the peanut powder