French Fries

Preperation Time: 10-15 min
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Ingredients
Potato - 2 nos
Salt for taste
Oil
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Preperation Method
1) Cut the potato into long slices.
2) Take water in a vessel, add salt and boil it in water for 3-4 minutes. Drain the water.
3) Heat oil in a pan and fry the potato slices until they start turning brown in color.

Mambazha Kalan

Mangoes are one of the most like fruits in the whole world! April-May is usually the mango season in Kerala and one of the most common dishes in Kerala homes during this period is Mambazha Kalan (Curry made out of sweet ripe mangoes). This is a very sweet dish and liked by one and all. Here is the recipe for this wonderful dish!

Preperation Time: 20-30 min

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Ingredients

Mango (Ripe) - 1

Coconut - 1 cup

Yogurt - 1 cup

Green Chilly - 2

Curry Leaves - 1/2 cup

Mustard Seeds - 1 tbsp

Dry Red chilly - 2

Cummin Seeds - 1 tsp

Fenugreek seeds - 1 tsp

Chilly powder - 1/2 tsp

Turmeric Pwdr - 1/2 tsp

Salt for taste

Oil

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Preperation Method

1) Boil water in a vessel. Cut out 2 pieces from either side of the mango and add these pieces along with the remaining mango into the vessel.

2) Add Turmeric pwdr and 1/4 cup curry leaves into the vessel and allow it to cook.

3) Grind coconut, curd, cummin seeds and green chillied into a fine paste

4) When the mango gets cooked, add the ground paste to the vessel. Keep on stirring this mix and make sure that it never boils.

5) Heat oil in another pan. Add mustard seeds, dry red chilli, curry leaves and fenugreek seeds and allow it to sputter.

6) Mix this with the cooked mango gravy and heat for 1-2 minutes.Switch off the flame and keep stirring the mix for another 1-2 minutes.

Note: The mix needs to be stirred for some time to make sure it does not seperate out.

Egg Noodles

Preperation Time: 30-40 min

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Ingredients

Noodles - 250 gm

Eggs - 3 to 4

Onion - 1

Carrot - 1

Beans - 5 to 6

Capsicum - 1 cup

Red and Yello Capsicum (optional) - 1 cup each

Ginger - 1 tbsp

Garlic - 1 pod

Green Chilly - 2

Green Onion - 2

Green chilly sauce - 1 tsp

Red Chilly sauce - 1 tsp

Salt

Butter - 3 tbsp

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Preperation Method

1) Boil water in a pan. Add salt and 1 tbsp oil to the water.

2) When the water boils , add noodles and cook for 10-12 min approx. Make sure that the noodles do not get overcooked.

3) Beat the eggs well. Heat butter (1 tbsp) in a pan, add the egg and scramble it. Keep this aside.

4) Heat 2 tbsp of butten in another pan. Add onion, ginger, garlic, green onion's white portion and saute well until the onion starts changing in color.

5) Add the cut vegetables to the pan and mix well. Allow it to cook for a minute.

6) Add capsicum and saute for a minute.

7) Add all sauces and mix well.

8) Add the scrambled egg and the cooked noodles to the pan and mix well.

9) Garnish with egg and green onion. Serve Egg noodles hot :-

Mushroom Manchurian

Preperation Time: 20-25 min
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Ingredients
White Button Mushroom -150 gm
Onion - 2 nos
Green chilly - 2 nos
Garlic pods - 3 nos
Green Onion - 2 nos
Green Capsicum - 1/2 cup
Red Capsicum (optional) - 1/2 cup
Yellow Capsicum (optional) - 1/2 cup
Coriander Leaves - 1/2 cup
Red Chilly pwdr - 1/2 tsp
Garam Masala - 1/2 tsp
Pepper Pwdr - 1/2 tsp
Turmeric Pwdr - a pinch
Tomato Ketchup - 1 tsp
Soya sauce - 3/4 tsp
Salt for Taste
Oil
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Preperation method
1) Heat oil in a pan. Add green chilly, garlic and saute for a minute.
2) Add onion and fry till onion turns golden borwn in color.
3) Add all the pwdrs, add mushroom and mix well. Cover the lid and allow it to cook for 2 min.
4) Add Capsicum, coriander leaves, green onions and saute for 5-6 min.
5) Add Ketchup and soya sauce and mix well. Saute for 2 min.
6) Garnish with coriander leaves and green onion. Mushroom manchurian is ready :-

Vegetable Samosa with Cilantro Chutney

Preperation Time: 30-45 min

Ingredients
Potato(big) - 1 no
Green peas - 1/2 cup
Carrot - 1 no
Onion - 1/2 cup
Green chillies - 2 nos
All purpose flour(Maida) - 1/2 cup
Wheat flour - 1/2 cup
Turmeric powder - 1/2 tsp
Chilly powder - As reqd
Salt - As reqd
Oil - As reqd

Preperation Method for Vegetable Samosa
1) Cut potato and carrot into small pieces.
2) Cook potato, carrot and green peas.
3) Heat oil in a pan or kadai.
4) Splutter mustard seeds.
5) Add onion , green chillies and saute well then add cooked potato, carrot and peas mix.
6) Add turmeric powder and chilly powder and cook for 2 - 3 mins.
7) Mix maida and wheat flour and form a soft dough.
8) Roll the dough to oval shapes and cut each oval shape into 2 halves.
9) Put the cooked vegetable mix in each half and close the ends to make triangle shaped samosa pieces.
10) Heat oil in a pan and deep fry the samosas.

Preperation Method for cilantro chutney
1) Add 1 cup coconut, a bunch of cilantro leaves, Juice of 1 lemon, 4 green chillies and salt and grind all together to a fine paste.

:- Serve the hot samosas with Ketchup/pudhina or coriander chutney.

Vegetable Pulav

Preperation Time : 30-40 min
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Ingredients:
Basmathi Rice - 2 cups (for 3-4 people)
Carrot - 1 nos (small)
French Beans - 5-6 nos
Cabbage - 1/4 cup
Green Capsicum - 1 nos
Red Capsicum - 1 nos
Yellow capsicum - 1 nos
Ghee - 4 tbsp
Cummin Seeds - 2 tbsp
Cloves - 2-4 nos
Bay leaves - 1
Cinnamon stick - 1
Coriander leaves - 1/4 cup
Kasoori Methi - 1 tbsp (optional)
Cashews - 5-10 nos
Raisins - 10 gm
Salt for taste
Water - 4 cups
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Preparation Method:
1) Heat ghee in a pan. Add 1 tbsp cummin seed and allow it to sputter. When it starts sputtering, add cloves, bay leaves, cinnamon stick and fry for a minute.
2) Add soaked rice to the pan and fry for 2 minutes.
3) Add 4 cups of water and cook the rice.
4) Cut the vegetables into long thin pieces.
5) Heat ghee in another pan. Add cummin seed and allow it to sputter. Add the vegetables and stir for some time till the vegetables become tender.
6) Add coriander leaves and kasoori methi into the cooked vegetable mix.
7) When the rice is cooked and the water evaporates completely, then add the contents of the second pan and mix well.
8) Fry cashew nuts and dry raisins in ghee in a pan. Distribute it evenly over the top of rice. Garnish pulav with coriander leaves and serve hot :-

Raw Mango and Plantain curry

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This is a curry that my mom makes.. Usually this is prepared with raw Cashewnuts and is a delicious side dish with rice..Main thing about this dish is the amazing aroma that it has.. Though I had had this many a time at my home, this is the first time I am making it of my own..I tried this without cashewnuts and came out really good. So sharing this recipe with all.. Try it out and you will also like it! I guarantee!

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Preperation Time : 20-30 min
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Ingredients:

Raw Mango - 1/4 cup

Raw Plantain - Half one

Drumstick - 6-8 nos
Coconut - 2 cups

Red chilly pwdr - 1 tbsp

Turmeric pwdr - 1/4 tsp

Shellots - 1

Curry Leaves
Oil (preferably coconut oil)
Salt for taste
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Preperation Method:
1) Grind coconut, red chilly pwdr, turmeric pwdr, shellots into a fine paste.

2) Cut the raw plantain and raw mango into long (alomost equal to length of a tumb) and 1/2 inch thick pieces

3) Take a pan and add the ground mix, all vegetables and water (1 cup). Add salt and cook until the vegetables are cooked well.

Note:- Make sure you do not overcook. Make sure that the manago and plantaing pieces do not break.

4) Add curry leaves and coconut oil. Boil for couple of minutes.
Dish is now ready. Serve this hot :-

Pepper Chicken (Gravy)

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Preperation Time : 30-45 min
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Ingredients:
Chicken - 1kg

Onion - 3 (big)

Tomato - 2

Ginger Garlic paste - 2 tbsp

Fennel seeds pwdr - 2 tsp

Garam Masala -1 tsp

Red chilly pwdr - 3 tsp

Cummin seed pwdr - 1 tsp

Turmeric pwdr - 1/2 tsp

Pepper pwdr - 2-4 tsp

Coriander pwdr - 2 1/2 tsp

Coriander leaves - 1/2 cup
Oil
Salt for taste
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Preperation Method:
1) Heat oil in a pan. Add ginger garlic paste and saute for a minute.

2) Add finely chopped onions and allow it to fry until onions turn golden brown in color.

3) Add fennel seed pwdr, garam masala, red chilly pwdr, turmeric pwdr and mix well.

4) Add chicken pieces, mix well and cover with a lid. Allow the chicken pieces to cook.

5) After 5 minutes, add cummin pwdr, coriander pwdr and pepper pwdr.

6) When the chicken is half cooked, add coriander leaves and tomatoes and mix well.

7) Cover the pan and let the chicken cook well.

Note:- If you want to make dry pepper chicken, then do not use water at all while cooking..

Coconut Chutney

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Preperation Time : 20-30 min

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Ingredients:

Coconut - 1 cup

Green Chilly - 2 nos

Ginger - 1 tsp

Curry leaves

Mustard Seeds - 1 tbsp

Dry red chilli - 2

Oil

Salt for taste

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Preperation Method:

1) Grind coconut, green chilly, ginger and 2-3 curry leaves and make it into a fine paste.

2) Heat oil in a pan. Add mustard seeds and dry red chilli. Allow the seeds to sputter.

3) Add the balance curry levaes and the ground paste to the pan.

4) Stir the mix for arund 5 min. Make sure it does not boil.

Serve with Dosa/Idli or other similar breakfast items :-

Paneer Veg Kuruma

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Preperation Time : 20-30 min
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Ingredients:
Green Peas - 1/4 cup (soak for atleast 4 hrs or use frozen)
Potato - 1 nos
Carrot - 1 nos
French Beans - 8-10 nos
Tomato - 1
Paneer - 10 cubes (small size)
Coconut - 1 cup
Cashews - 5-10 nos
Coriander leaves - 2 tbsp
Garlic pods -2 nos
Kasoori Methi (optional) - 1 tsp
Coriander pwdr - 1/2 tsp
Chilly pwdr - 1/4 tsp
Green chilly - 2
Fennel Seeds - 1 tsp
Garam Masala - 1/4 tsp
Oil/Ghee
Salt for taste
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Preparation Method:
1) Cook all vegetables (carrot, french beans, green peas, potato) in a vessel.
2) Grind coconut, cashews, fennel seeds, chilly pwdr, coriander pwdr, garlic, green chilly, corinader leaves and garam masala together into a fine paste.
3) Heat oil in a pan. Add the ground paste and saute for a min.
4) Add tomato to the pan and saute for another 5 more min.
5) Fry Paneer slightly in a pan using oil/ghee.
6) Add the fried paneer and cooked vegetables into the mixture and mix well.
7) Boil for 2-3 minutes and serve with Roti/Chapathi :-

Pavakka Mezhukkuvaratty (Bittergourd Fry)

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Bittergourd as the name suggests is bitter in taste and many people around may not really like dishes out of this vegetable. But on the contrary, my family likes the dishes made from bittergourd a lot.. One of the most common dishes made is the bittergourd fry.. Here is the recipe for the dish..

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Preperation Time : 20-30 min

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Ingredients:

Bittergourd - 2 nos

Onion - 1

Turmeric Pwdr - 1/4 tsp

Chilly Pwdr - 3/4 tsp

Oil

Salt for taste

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Preparation Method:

1) Cut the bitter gourd into 2 halves first and then further cut the 2 halves into 2 more. Scoup and remove the seeds inside each of these halves. Cut each piece into thin slices.

2) Heat oil in a pan and add the bittergourd slices to the pan.

3) When bittergourd start to fry, add onion, salt, turmeric and chilly pwdr and saute till it mixes well.

4) Saute occassionally for 10-15 minutes until bittergourd gets cooked and fried.

Note:- If the bittergourd is really bitter, put the small cut pieces in a bowl and add salt. Keep this for 20-30 minutes and then squeeze the bittergourd pieces to remove the bitter juice from the pieces.

Curd Rice

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Preperation Time : 20-30 min
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Ingredients:
Rice - 2 cups
Yogurt - 2 cups
Milk - 1 cup
Ginger - 1/2 tsp
Green Chillies - 3 nos
Curry leaves - a few
Coriander leaves - 1 tbsp
Red chillies - 2
Mustard Seeds - 1/2 tsp
Black gram - 2 tbsp
Cashews - 5-10 nos
Butter - 2 tbsp
Salt for taste
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Preparation Method:
1) Cook rice in 4 cups of water and allow it to cool.
2) Mix yogurt, 1/2 cup milk and salt to rice and keep aside.
3) Heat butter in a deep pan. Sputter mustard seeds, add black gram and stir till it turns light brown color.
4) Add red chilly, ginger, green chilly, curry leaves and cashews to the pan and fry on a low heat for few seconds.
5) Add the cooked rice to this. If the rice mix is thick, then add little more milk and mix well.
6) Garnish with coriander leaves :-

Puttu and Kappa curry (Steamed rice cake and Kappa curry)

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This is yet another Kerala breakfast speciality. Puttu or Steamed Rice Cake is common in all Kerala homes and is served as breakfast in almost every other restuarants in Kerala.. When served with Kappa or Yucaroot/Tapioca, it is truly a wonderful eat.. Here is the recipe for Puttu and Kappa curry..

Preperation Time : 20-30 min
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Ingredients for Puttu:

Rice Flour - 1 cup
Coconut - 1/2 cup

Salt - 1/4 tbsp

Ingredients for Kappa:
Kappa - 1 nos

Coconut - 1 cup

Coriander Pwdr - 3/4 tsp

Pepper Pwdr - 1/4 tsp

Mustard Seeds - 1 tbsp

Dry Red Chillies - 2 nos

Curry leaves

Oil

Salt for taste

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Preparation Method for Puttu:
1) Take a big bowl. Add rice flour and add salt to the bowl.

2) Add cold water in small quantities to the bowl and start rubbing the mix with hand. Keep on adding water and rub the mix until we can make small rice balls using the mix. Note: The most important thing to note is water should not become excess in the mix.

3) Take the Puttu maker. First put some coconut into the puttu maker and then add the rice mixture. Add coconut and add rice mix again into the maker.

4) Close the lid of the puttu maker and steam the mix for 4-5 minutes. Puttu is ready..

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Preparation Method for Kappa Curry:

1) Cut Kappa into small pieces. Put Kappa, water, Turmeric Pwdr and cook in a pressure cooker (Usually kappa would get cooked in 2 whistles)

2) Open the cooker and drain the excess water.

3) Grind coconut, coriander pwdr and pepper pwdr together.

4) Heat oil in a pan, add mustard seeds and allow it to sputter.

5) Add dry red chilli and 1 tbsp shredded coconut and fry well until coconut turns brown in color.

6) Add curry leaves, ground powder mix, cooked Kappa and mix well.

7) Allow it to boil for 3-5 minutes. Kappa Curry is done..

Served the hot steaming Puttu with Kappa Curry :-

Chilly Beef

This Chilly Beef dish is made using buffalo meat and goes well with roti/chapati/bread.

Preperation Time : 40-50 min

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Ingredients:

Beef - 1/2 kg

Onion - 2

Capsicum - 1

Ginger - 1" piece

Green Chilly - 4

Garlic - 3 cloves

Coriander Pwdr - 1/2 tsp

Chilly Pwdr - 1 1/2 tsp

Turmeric Pwdr - 1/4 tsp

Pepper Pwdr - 1 1/4 tsp

Soya sauce - 1 tbsp

Tomato Sauce - 1 tbsp

Chilly sauce - 1 tsp

Salt for taste

Oil

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Preparation Method:

1) Chop ginger and green chilly into fine pieces.

2) Cook beaf in a pressure cooker with turmeric pwdr, coriander pwdr, 1/2 tsp chilly pwdr green chillies, ginger, salt adding 1 cup of water.

3) Once the beef is cooked, keep on boiling until the water evaporates.

4) Heat oil in a pan and saute onion, capsicum and chopped garlic till the mix turns golden brown in color.

5) Add pepper, 1 tsp chilly pwdr and cooked beef pieces and saute well for 3-5 min.

6) Add all the 3 sauces and stir for some time.

7) Cook the mix well stirring occassionally..

Kappa Puzhukku (Yucaroot Curry)

Yucaroot/Tapioca known as Kappa is one of the staple diets in every Kerala home. There was a time when dishes made out of Kappawas part of meal everyday. Variety of dishes an be prepared with Kappa, one of the most common being Kappa Puzhukku.. Kappa Puzhukku can be used as side dish for Rice or any of the items in a traditional breakfast menu..

Preperation Time : 30-40 min
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Ingredients:
Kappa - 1/2 kg
Green Gram (Moong Dal/Cherupayar) - 1/4 cup
Red Gram (Vanpayar) - 1/4 cup
Turmeric Pwdr - 1/4 tsp
Coriander Pwdr - 1 tsp
Chilly Pwdr - 1/4 tsp
Garic Pods - 2 nos
Shellots - 2
Green Chilly - 1
Pepper Pwdr - 1/4 tsp
Coconut - 1 cup
Curry leaves
Salt for taste
Oil (preferrably coconut oil)
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Preparation Method:
1) Cut Kappa into small pieces. Put Kappa, water, Turmeric Pwdr and cook in a pressure cooker (Usually kappa would get cooked in 2 whistles)
2) Open the cooker and drain the excess water.
3) Cook Green gram and Red gram together.
4) Grind coconut, garlic, green chilly, chilly pwdr, coriander pwdr together.
5) Heat a pan and add the ground mix, cooked Kappa and the cooked grams and mix well.
6) Allow it to boil for 3-5 minutes. Add Curry leaves and oil and stir it.
Kappa Puzhukku is now ready to eat.. :-

Kovakka Thoran (Tindora Dish)

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Preperation Time : 10-15 min

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Ingredients:

Tindora - 1/2 kg
Onion - 1/2 (sliced/chopped)
Mustard Seeds - 1 tbsp
Turmeric Pwdr - 1/4 tsp
Dry Red Chilli - 2
Black gram - 1 tbsp
Coconut - 1/2 cup
Curry leaves
Salt for taste
Oil

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Preparation Method:

1) Cut Tindora into small thin round sizes.
2) Heat oil in a pan. Add dry red chilli, curry leaves, mustard seeds and black gram and allow them to sputter.
3) Add green chillies, onions and saute them for a minute.
4) Add cut beans, turmeric pwdr and salt and mix well.
5) Add 1/4 cup of water and allow it to cook.
6) Once the beans gets cooked, sprinkle coconut on top of the mix and mix well. Serve as a side dish with rice..

Aaloo Bonda

Aaloo Bonda is a snack that we usually find in each and every small tea shop.. Freshly prepared Bonda served hot with hot tea is something that can make a snack session really enjoyable..

Preperation Time : 20-30 min
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Ingredients:
Potatoes - 1 (Medium)
Onion - 1
Turmeric Pwdr - a pinch
Green Chilly - 1
Ginger - 1/2 tsp
Mustard Seeds - 1 tsp

For making batter..
Besan Flour/Maida - 1 cup
Asafoetida - a pinch
Coriander Pwdr - 1/2 tsp
Chilly Pwdr - 1/2 tsp
Salt for taste
Oil for fry
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Preparation Method:
1) Cut the potato into small pieces and boil it.
2) Heat oil in a pan, add mustard seeds and allow it to sputter.
3) Add green chilly, ginger, turmeric pwdr, salt and onion and saute the mix until the onion becomes transparent.
4) Add potato and mix well. Allow the mix to cool.
5) Create a thick batter by mixing besan/maida and all other powders
6) Make small lemon sized balls from the cooked potato mix.
7) Heat oil in a pan.
7) Dip the potato balls in the thick batter and fry it in oil. Serve the hot bonda with chutney/tomato ketchup.

Mushroom Spinach Fry

This is a dish that I got from one of my friends.. Spinach and Mushroom fry is a recipe I was hesitant to try initially but later when my friend insisted, I decided to try it out.. And believe me, I was in for a huge surprise.. Not only did it came really good, it has turned to be one of the favorites of my hubby..

Preperation Time : 10-15 min

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Ingredients:

Mushroom - 200gm

Spinach - 1 Cup

Onion - 1 (medium)

Garlic Pods - 3

Green Chilly - 2

Red Chilly Powder - 1 tsp

Coriander pwdr - 1 tsp

Turmeric pwdr - a pinch

Garam Masala - 1/4 tsp

Salt for taste

Oil

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Preparation Method:

1) Slice the onion, garlic pods, green chillies, Spinach and Mushrooms.

2) Heat oil in a pan. Add sliced garlic and saute for a minute.

3) Add onion, green chillies and aloow it to fry till onion turns golden brown in color.

4) Add all the powders and mix well.

5) Add sliced mushrooms, mix well. Cover the pan and cook for 2 minutes.

6) Add spinach to the pan and let it get fried.

7) Stir the contens for 5-6 min. When the oil around the mushroom starts to sizzle, it is done and ready to be served

Beans Thoran / French Beans fry

Preperation Time : 10-15 min

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Ingredients:
Beans - 1/2 kg

Onion - 1/2 (sliced/chopped)

Mustard Seeds - 1 tbsp

Turmeric Pwdr - 1/4 tsp

Dry Red Chilli - 2

Black gram - 1 tbsp

Coconut - 1/2 cup

Curry leaves

Salt for taste

Oil
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Preparation Method:
1) Cut the beans into small thin round sizes.

2) Heat oil in a pan. Add dry red chilli, curry leaves, mustard seeds and black gram and allow them to sputter.

3) Add green chillies, onions and saute them for a minute.

4) Add cut beans, turmeric pwdr and salt and mix well.

5) Add 1/4 cup of water and allow it to cook.

6) Once the beans gets cooked, sprinkle coconut on top of the mix and mix well. Serve as a side dish with rice..

Egg Curry

One of the most easiest and fastest curries to make for Roti/Bread etc is the Egg curry.. There are different ingredients and ways that one can use for Egg curry.. One of recipes is below..


Preperation Time : 15-20 min

Ingredients:
Bolied Egg - 2 nos
Onion - 1 (large one)
Tomato - 1 ( medium one )
Ginger chopped - 1tsp
Green Chilli - 2 nos
Coriander leaves - 3 tbsp
Coriander pwdr - 1 1/2tsp
Chilli pwdr -3/4 tsp
Turmeric pwdr - 1/4 tsp / or less
oil - 2tbsp
salt for taste

Preparation Method:
1) Heat oil in a pan. Add sliced onion and fry it until it turns golden brown in colour.
2) Make a tomato puree by blending tomato, ginger & green chilli.
3) Add the powders and saute till the raw smell goes.
4) Add tomato puree into the mixture and saute well for few minutes.
5) Then put the chopped coriander leaves and mix well .
6) Cut the eggs into two halves, add boild egg pieces to the mix and suate for 2-3 min.
6) Add 1 cup water allow it to boil . Egg curry is now ready to eat :)

Stuffed Bread Roll

Preperation Time : 30-45 min

Ingredients:

Potato - 1 nos

Carrot - 1 nos

Boiled Egg - 1

Small Onions - 1

Corriander Pwdr - 1/2 tsp

Red Chilly Pwdr - 1/4 tsp

Turmeric Pwdr - A pinch

Bread - 8

Salt

Oil

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Preparation Method:

1) Cook Potato and Carrot in a vessel. Allow it to cool.

2) Heat 2 tbsp oil in a pan. Add onion and fry it onion turns golden brown in color.

3) Add all pwdrs and stir it for some time.

4) Add cooked potato, carrot and sliced boiled egg to the mix. Stir the mix for 2-3 minutes. Allow it to cool.

5) Take a bread and remove the edges. Dip the bread slightly in water.

6) Put some cooked mixture in the center of the bread. Roll the bread to make it cylindrical in shape. (Make sure the bread edges are joint)

7) Heat oil in a pan and add the bread rolls to the oil. Fry the rolls and serve them hot :-