Cherupayar thoran (green gram)

1. 

Ingadients

Green gram - 2 cup

Grated coconut- 1 cup

Shallots - 5

Garlic-1 pod

Green chilli- 3

Dried red chillie- 1

Turmeric powder- 1/4 tea spoon

Pepper powder- 1 teaspoon

Curry leaf

Mustard seeds- 1 table spoon

Preparation

Cook green gram in a cooker with salte for taste for 5 min (3 vistle) and allow to drain out excess water from that.

Grind grated coconut, shallots, garlic, green chilli, turmeric powder & chilli powder in a grider without adding water(make sure its not get over grinded) and keep it aside.

Heat oil in a pan,Splutter mustard seed and fry curry leaf and add the grinded mix to that and saute itlittle time. Then add cooked green gram to it and mix all together. Close lid and cook it for 2 minutes.Mix again and serve it hot with rice.



Chemmin Chammandhi ( Spicy Dried shrimps with coconut )

Ingredients
Dried shrimps (unakka chemmin)- 1 cup
Coconut grated - 1 cup
Shallots - 5-6 Nos
Dried red chilly- 5-6 Nos
Curry leaf
Salt
Coconut oil

Preparation
Clean dried shrimps well. Fry it in a pan with 1 table spoon coconut oil(oil optional),after some time add dry chillies,and curry leaves in to it saute together well till it becomes crispy. Then crush the fried items with coconut, shallots and enough salt.
Good combination with steamed rice.

Avial Kerala Style ( Mixed Vegetable)

Ingradients

Potato-1

Onion-1

Drum stick-1

Bringal-1

Beans-5

Tomato-1

Carrot-1

Green chilli-4

Green banana-1

Cucumber- one small piece

Grated cocunut-1 cup

shallot- 4 pods

curd- 2 table spoon

coconut oil

curry leaf



Preparation

Cut all vegitables into small pieces and cook it with little water and curry leaf, pinch of turmeric powder, salt in a pan for 10 min. Grind coconut, shallots and garlic with pinch of turmeric powder and little cumin seeds in a mixer and add to the cooked vegitables in pan. Mix well and keep in low flame for 2 minutes. Then add curd and mix again. At the end before taking off from flame, add coconut oil and and serve with rice as side dish.

Beef Curry

Ingradients

Beef - 1kg ( sliced in to square pieces)

Shallots- 6 Nos ( Sliced)

Garlic- 4 pods ( Sliced in to thin long pieces)

Ginger- 1/2 ich (Sliced into thin long pieces)

Onion-2 ( Sliced into thin pieces)

Cocunut- sliced in to thin pieces- 1/2 cup

Turmeric powder- 3/4 table spoon

Chilli powder- 1/2 table sppon

Corriandor  powder- 1/2 table spoon

Meat masala- 1 &1/2 table spoon

Garam Masala- 1/2 teaspoon

Tomato - 1

Mustard seed- 1 teaspoon

Curry leaf

Salt

Preparation

Part-1

Mix well the washed beef, shallots, garlic, ginger, turmeric powder( 1/4 tea spoon),salt & 1/2 table spoon meat masala in a cooker. (Add little water only if water from meat drained out already). Close lid and keep in  medium flame  for 6min and keep it aside.

Part-2

Heat oil in pan, splutter mustard seed, add curry leaf , sliced coconut and saute until cocunut become golden colour. Add sliced onion saute in medium flame then close lid and keep for 2 min in small flame. Saute again until onion gets slight golden colour. Add meat masala ( 1 table spoon), corriandor powder ( 1/2 table spoon), turmeric powder(1/4 table spoon), chilly powder, garam masala and mix well and saute in low frame for 1min.

Part-3

Make tomato paste  by saute tomato with little oil in a pan until it get good paste.

Mix Part-1, Part-2, Part-3  and cook well in a cooker ( until 4 vistle)

Open lid after cooker pressure come down . 

Heat oil in a pan splutter mustard seed, add little curry leaf and transfer the cooked beef to pan. Saute it in medium flame to make the gravy to the required consistancy. Serve  hot with chappathi.

Thakkali Curry (Tomato curry)

Ingradients

Tomato- 1 (sliced in to small piece)

Green chilli-2

Onion- 1sliced in to small piece

Coconut grated- 1 cup

Shallots- 2

Mustard seed- 1 tablespoon

Curry leaf

Oil

Salt

Turmeric powder-1/2 teaspoon

Chilli poder- 1 teaspoon

Preparation

Splutter mustard seed, add curry leaves to it, then add onion  to it and saute well until transparent, add splitted green chillies too and saute well. Then add turmeric powder & chilli powder & salte for taste and saute for little time in low flame. Then add tomato pieces to it and saute for little time to change its fressness. Pour 2 cup water or enough water to boil the things. Cook it for 10 min in medium flame. Mean time grind well the grated cocunut , shallots, 1 cup water & pinch of turmeric powder in a mixer and keep it aside. Once the tomato gets cooked, add the grinded mixer to it and mix well. Cook in low flame for 2 minutes and serve hot with Rice or chappathi.

Moru Kachiyadu

Ingradients

Yogurt - 2 cup

Water-1 cup

Shallots - 5 nos

Green chilli- 3 nos

Ginger- 1 small piece

Garlic- 1 pod

Curry leaf

Cumin seed-1 pinch

Mustard seeds- 1 tea spoon

Coconut oil- 1table spoon

Red chilly pdr-1/4 tea spoon

Turmeric pdr-1/2 tea spoon

Red chilly- 1

Fenugreek seed- 1 pinch

Preparation

Heat oil in a pan, splutter fenugreek , cumin seed & mustard seed and then add ginger ,garlic, shallots ,green chilly, red chilly (2 split lenthwise) & curry leaves & saute it verywell then add turmeric powder, chilly powder. Stir it.Put stove to low flame then pour diluted yogurt(2cup yogurt +1 cup water) into it & stir it continously till vapour starts to come. Then off the flame.

Achinga Mezhukkuvaratty ( String beans)

Ingradients

Achinga payar ( Sting beans) -1 bunch

Shallots - 10 nos (

Coconut Slices - 1/2 cup

Green chilly -4 nos

Oil -1 table spoon

Curry leaves -1 sprig

Mustard seed -1 teaspoon

Salt

Preperation:

Cut stirng beans into 1 inch pieces mix with some salt and green chillies and keep it aside.Take a pan to flame pour oil into it, splutter mustard, add curry leaves then sliced coconut pieces to it and saute well till coconut become slight golden colour. Then add sliced shallots ( cut length wise) & saute it for a while. Add sliced string beans to it,add 2 table spoon of water and mix it well  .Then bring all the mixture towrds the centre of the pan and close with a lid and cook in low flame for 10 min. Then saute it for little time to get the beans get little dried up and shrink.Dish ready!!!!