SPINACH DAL ( TOTAKURA PAPPU )

Ingredients:-

Toor Dal 1 cup
Chopped spinach ( frozen ) 1 small packet
Chana dal 1\2 teaspoon
Urad dal 1\2 teaspoon
Mustard 1\4 teaspoon
Tomato 1 ( cut into small pieces )
Sun flower oil 1 tablespoon
Salt 1 teaspoon ( or as per your taste )
Red chili 1 ( Broken into 2 or 3 pieces)
Green chili 1 ( Cut into 2 or 3 pieces )
Curry leaves 4 or 5
PULUSU PODI 1\2 teaspoon
A pinch of turmeric powder and asafoetida.


Method:-

Add two cups of water and the pinch of turmeric to 1 cup of Toor dal and cook it in your pressure cooker. If you donot have a pressure cooker, cook in any vessel till the toor dal becomes soft but not paste.

Pour 1 tablespoon sun flower oil into a pan and add 1\2 teaspoon urad dal, 1\2 teaspoon chana dal, red chili pieces, 1\4 teaspoon mustard and a pinch of asafoetida, and fry on a low fire. When these become light brown, add 4 or 5 curry leaves, the chopped spinach and 1\2 cup of water and the green chili pieces. When it is half cooked, add the tomato pieces. Then add 1\2 teaspoon PULUSU PODI and 1 teaspoon salt. After this is cooked add cooked dal and mix well. Cook the whole mixture for about 5 minutes, mixing it at intervels. The Spinach dal is ready to be served with rice

KERALA FISH CURRY

Ingredients:-

Red snapper (any fish) 2 lbs
Salt 1tsp
Lemon 1
Oil ½ cup
Onions 2 nos
Yogurt ½ cup
Ginger garlic paste 1 tsp
Coriander leaves (for garnishing)
Tomatoes 2 chopped
Oil 1 tbp

Dry Masala:
Coriander powder 1 tsp
Paprika ½ tsp
Turmeric powder ½ tsp
Cumin powder ½ tsp
Red pepper flakes ½ tsp

Method:-

Cut the fish into ½ inch cubes. Rub with lemon juice and salt. Keep for half hour and deep fry to golden color, drain and keep warm.

In a separate wok sauté the onion in 1 tsp oil for 10 minutes. Drain the oil and add yogurt to the onions. Puree in the blender and return to the wok and stir for 3 minutes in medium heat. Add the ginger garlic paste. When this turns brown add the tomatoes and the masala, stirring until thickened. Put the fish, cover, simmer for 2 minutes and garnish.

Vegetable Spring Rolls

Ingredients:-

Flour - 50 gm
Corn flour - 50 gm
Egg(beaten) - 1 no
Water - As required
Garlic(grated) - 30 gm
Carrot(grated) - 50 gm
Cabbage(grated) - 60 gm
Capsicum(grated) - 60 gm
Beans - 50 gm
Sugar - 1/2 tbsp
Soya sauce - 1 1/2 tbsp
Salt - As required
Pepper - As required
Oil - As required

Method:-

1) Mix together flour, corn flour and beaten egg along with required water to get a idli or dosa batter.
2) Place a nonstick pan over the stove.
3) When it is hot, pour some batter over the pan and make pancakes.
4) Repeat the procedure for the remaining batter.
5) Heat oil in an Aluminium vessel.
6) Add garlic and saute well.
7) Add carrot, cabbage, capsicum and beans and saute well.
8) Add sugar, soya sauce, salt and pepper and saute and mix well.
9) Switch off the flame.
10) Place the pancakes over the table.
11) Put the cooked vegetable mix over the pancakes.
12) Roll them well and lock it with a pick.
13) Heat oil in a frying pan.
14) Fry the rolled pancakes in it.
15) Remove them onto a plate when they turn golden brown.

Serve with hot garlic sauce.

Chicken 65

Ingredients

Chicken - 1/2 Kg. (Boneless)
Curd - 1/2 cup. (Sour)
Chilli Powder - 6 tsp. (Without coriander Powder)
Lemon - 1
Curry Leaves
Mustard - 1/2 tsp.
Salt
Saffron
Oil to fry

Method

Clean the chicken pieces and mix it thoroughly with curd, chilli powder salt, saffron, lemon.

Allow it to marinate for 3 hours. Later on deep fry the marinated chicken till it leaves the kadai.

Once it is deep fried, heat a tsp of oil, add mustard to it and allow to splitter and then add curry leaves to it and mix it with the fried chicken pieces.

Curd Brinjal

INGREDIENTS:-

• 1 Brinjal
• Curry leaves
• Mustard, Fenugreek, Cumin, Kala Jeera and fennel seed
• 250gm of Curd
• 1 tea spoon of Sugar
• Salt to taste
• 2 Green chilies
• Small piece of Ginger
• A pinch of turmeric
• Oil for frying

PREPARATION:-

• Cut brinjal into thin 2-inch long pieces.
• Mix turmeric and salt in brinjal
• Deep fry the brinjal pieces and keep aside.
• Mix yogurt gently with sugar, salt and little water and fried brinjals.
• Heat one table spoon of oil in a pan and put the panch puran and allow them
to splutter. Add green chillies and ginger and fry them and then add curry
leaves.
• Then add it to yogurt

Kerala Fish Moilee

Ingredients

fish - 2 lbs, Tomato - 2 nos, Whole chilli(red) - 10 nos, Onion - 1 big, Garlic - 5 cloves, Turmeric powder - ¼ tsp,
Green chilly - 5 nos, Coconut milk - 1 cup, Salt To taste, Lemon juice - 3 tsp or for taste, Curry leaves - 2 stems, Ginger - 1 inch piece, Oil - 2 tbp

Preparation
Clean the fish and cut into 1 inch pieces. Crush the red chili with garlic and keep aside. Slice the onion thinly. Cut the green chilly lengthwise. Chop the ginger.

Put the oil in a cooking pan and sauté the onion and green chilies for five minutes. Then add the crushed pepper, garlic and ginger. Fry for 3 minutes until the smell of chili comes out. Add the coconut milk, turmeric powder and let it boil. Then add the fish and salt. Cook well and add the tomato pieces. Cook for 5 minutes. Add the lemon juice and curry leaves.

Serve Hot.

Rice Cakes

INGREDIENTS:
• 3 cups rice
• 1 cup skinless urad daal (black gram)
• Salt to taste
• 2 tbsps vegetable/ canola/ sunflower cooking oil
PREPARATION:
• Wash the rice and lentils separately and soak overnight.
• Grind each separately, into thick pastes (adding a little water at a time) in a blender.
• Mix the pastes together and add salt to taste.
• Keep the batter aside overnight to ferment.
• Grease the moulds on an Idli tray with cooking oil. Pour enough batter in each mould to fill it 3/4 full.
• Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.
• Check the Idlis by poking with a toothpick. If it comes out clean they are done.
• Serve piping hot with Sambar and coconut Chutney