Easy Yellow pumpkin payasam(mathanga payasam)

Ingredients:
Pumpkin                -250 gms
Jaggery                  - 1 cup
Ginger powder       - a little
Cardamom             - 2
Coconut milk          - 2 cups
Cashews                 - 2tbsp

Method:
Peel the pumpkin skin and cut in to pieces.Cook it in a cooker separately.Boil 1 cup of water along with grated jaggery to a jaggery syrup.Add the cooked pumpkin to this jaggery syrup and cook again.Add ginger powder .When it starts to thicken,add coconut milk and crushed cardamom and bring to a boiling point.Serve decorated with cashews .

Grilled Fish

Ingredients:
Fish                         - 1 whole fleshy fish cleaned
Ginger-garlic paste   - 1 tsp
Chilli powder           - 1 1/2 tsp
Turmeric powder     - 1/2 tsp
Fennel Powder        - 1/2 tsp
Shallots                    - 2
Pepper powder        - 1/2 tsp
Maida Flour             - 1/4 tsp
Lemon                     - 1
Curry leaves             -5-6 leaves
Salt as required

Method:
. Clean  fish thoroughly  and prick with  a fork to make long cuts on both sides.
. Marinate  the fish with ginger garlic paste ,1 tsp lemon juice and salt for 10 mins.
. Make a  fine paste of chilli powder,turmeric powder,fennel powder,shallots , curry leaves ,pepper powder and maida flour in a mixi using little water as required.

. Marinate the fish again with the paste made and keep it for half an hour.
If you are using a conventional oven,
. Preheat the oven to 450 degree fahrenheit.Keep the fish peice in an oil greased oven-safe pan or a foil paper and keep it in the middle rack and bake it about 10- 15 minutes ,until your fish flakes easily with a fork.
If you are using a microwave having grilling button,
Keep the fish in the turnable microwave tray and grill it according to the microwave manual.

Serve with sliced onion,cucumber and sliced lemon pieces.

Fish curry/Varutharacha meen curry

Ingredients:

White fish sliced  - 1/2kg 
Coconut grated   - 11/2cup(fresh)
Chilli powder      - 1 tbsp(heapful)
Turmeric powder- 1/4 tsp
Cocum               - 3 piece
Green chilli         - 1(slited)
Garlic                 -2 cloves(chopped)

Ginger                - a small piece(chopped)
Shallots              - 4
Fenugreek          -1/4 tsp
Curry leaves       - a string
Coconut oil as required
Salt to taste

Method:
.Soak cocum in 1/2cup water.
.Heat a pan.Put fresh coconut grated,shallots and saute it for sometime till the coconut turns dry(the colour will change to light brown).After that add chilli powder and turmeric powder.Saute it for 2-3times again on low flame. (If you are using designated coconut,you can add coconut, chilli powder,turmeric powder and shallots together to the pan and saute)Remove fire.Allow it to cool .
.Grind it to a fine paste without water.This paste,if you prepare in bulk,you can keep in the freezer for future use.
.Pour this  paste with some water to the pot for preparing fish curry(preferably mud pot ).To this add cocum,green chilli,ginger ,garlic and salt and allow it to boil on medium flame.When it boils ,add fish and turn into low flame and cook until its done.
.For seasoning,in another small pan heat coconut oil, add fenugreek seeds and curry leaves and saute it.Pour this over the fish curry.
Note:
If you dont like cocum taste,you can use slices of one skin peeled,half-ripe mango.
When cooking fish curry in mud pot(mun chatti) for the first time,frequently check to see there is sufficient liquid in the pot so that the fish does not stick to the pot.

Naadan Mutton curry

Ingredients:
Mutton                - 1 kg
Onion(big)           - 2 sliced finely
Ginger chopped   - 1 tbsp
Garlic  chopped   - 1 tbsp
Green chilli           - 2 slit into two
Kashmiri chilli       - 11/2 tsp
Turmeric powder  - 1/2 tsp
Garam masala       - 1/2 tsp
Fennel powder      - 1 heap tbsp
Coriander powder - 1 tbsp
Curry leaves   a string,
Coriander leaves for garnishing

Method:
Heat oil in a pressure cooker.Add sliced onion,ginger and garlic chopped and saute for few minutes till the onion turns soft.Now add all the masalas and curry leaves and saute it till the raw smell of masalas go.Now add the cleaned mutton pieces and saute it again once or twice.Add 1 cup of water and close the lid.Now pressure cook it for 3 to 4 whisles.Garnish with coriander leaves and serve.

Rice Paalada

Paalada along with mutton curry is one of my sister's specialities.During our vacation in June- July in India ,when my sister and myself were together at our home,I was going behind her for more paalada and mutton though I had it for 2-3 times.While I'm writing this itself that taste is lingering on my taste buds.

Dont think that it can be taken only with mutton.Even sugar or pickle will goes well with it.Its very easy to make as well as tasty.Here comes the Rice Paalada recipe. Mutton curry is following.

Ingredients:
White Long grain rice  - 2cups
Egg beaten                  -1
Coconut milk               -3/4 cup
Salt to taste

Method:
Soak rice for three hours.Grind together all the ingredients except coconut milk to make a fine paste.Gradually add milk little by little to make it loose.Now it is ready to use.No need to ferment like dosa batter.In a hot pan pour 1/2 cup of batter and tilt the pan to form a thin even layer.Cook for a few minute on high flame until the edges start to leave the pan and is crispy.Remove immediately and fold to four.If you use more rice with less egg,the paalada will be more whitish.

Kovakka(Ivy gourd )pachadi

Ingredients:
Ivy gourd               -1/4 kg chopped
Onion         (small) - 1 chopped   
Raw mango(small) - 1/2 chopped
Ginger                   - 1/4 tsp chopped
Green chillies         - 1-2 chopped
Coconut grated      - 1/4 cup
Curd                      -1 cup
Cumin                    -1/2 tsp
Musturd seeds        -1/4 tsp
red chillies               -2
Curry leaves            - a few
Salt to taste
Oil as required

Method:
Grind together coconut grated and cumin .To this add curd and blend again.Keep the mixture aside
Heat oil in a pan,saute chopped onion,green chillies for a few minutes.Now add ginger chopped and saute.Then add ivy gourd ,mango chopped,salt and water(just enough to cover ivy gourd and mango pieces).Close the lid and allow it to cook.When it is almost done,add the ground masala to this and stir
 once.Remove from fire.
Heat oil in a small pan.Splutter mustard seeds,saute the red chillies and curry leaves.Pour this over the pachadi made and serve.

Thanks a lot Sarah for passing me the award (my first award).It's really an encouragement.

Kozhuva Pattichathu(Anchovy coconut masala)

Ingredients:
Kozhuva(natholi)        -1/4 kg
Ginger                        - 1tsp chopped
Garlic                         - 1tsp chopped
Green Chillies             - 2-3
Grated coconut          - 1/4 cup
Cocum (kudampuli)    - 1 small piece

                          Or
Tamarind paste         - 1/2 tsp
Turmeric powder      - 1/2 tsp
Oil(preferably coconut oil) as required

Method:


Dip cocum in warm water.Crush grated coconut,green chillies,ginger ,garlic together in the food processor for a sec.Mix together the cleaned kozhuva(anchovies),coconut masala,turmeric powder,cocum(taken from water) together.Cook this in a vessel with one cup of water on a medium flame until most of the water evaporated.Pour 1/2 tsp of coconut oil over this and remove from fire.Serve with rice.

Chocolate Fruit Cake

Ingredients:
Self raising flour      -225 gm
Or
Maida(225gm) +1/2 tbsp baking powder
Butter                    - 125 gm
Castor sugar          - 125 gm
Beaten eggs           - 2
Mixed dry fruits     - 125 gm
Milk                      -6-7 tbsp
Chocolate powder -2tbsp

Method:
Cream butter and sugar.Gradually mix eggs and flour to this.Now add the fruits ,chocolate powder and milk .Mix well.Transfer the mixture to a butter greased baking pan.Bake in a pre-heated oven in
350 degreesF(180 degrees C) for about 40 minutes.Take the pan out of the oven and allow it to cool for atleast 5 minutes before taking it out of the pan.

Coriander toast

Ingredients:
Bread slices        - 8-10 slices
Egg                    -1
Corianderleaves - 1 bunch
Onion(small)      - 1/2 portion
Milk                   -1/4 cup
Green Chilli        - 1-2
Salt to taste

Method:
Place egg,coriander leaves,onion,milk ,green chilli and salt in a blender and whirl to a loose puree.Pour this to a wide mouth bowl.Dip each bread slice to this and toast either in a non stick pan or any butter greased pan.

Coconut Rice (thenga chooru)

Ingredients:

Rice                         -11/2 glass

Coconut milk           - 3 1/4glass

Garlic                      - 1 piece chopped

Turmeric powder      -1/4 tsp

Coconut pieces        - 2tbsp

Shallots                    - 4 sliced

Coriander powder    -1/4 tsp

Fennel powder          -1 tsp

Cardamom                -1

Clove                        -1

Cinnamon sticks        -1

peppercorn               -4

Oil                            -1tbsp

Curry leaves              -1 string

Method:

In a thick bottom vessel,heat 1 tbsp oil.In this saute garlic ,shallots,coconut pieces till it becomes light brown incolor.Add curryleaves,cinnamonstick,cardomom,clove,peppercorns,coriander powder,fennel powder,turmeric powder and saute it till the raw smell goes.Now add coconut milk and allow it to boil in high flame.When it boils,add salt and rice.Then turn it to medium flame.When rice and coconut milk are in the same level,reduce to low flame and cook until its done.

Cheese Toast

Ingredients:

Bread slices           -6 cut into half

Onion                    -1/4 onion chopped

Green Chilli           -3 green chillies

Corainder leaves   -1 tbsp

Tomato Chopped -1 tsp

Chedder Cheese  -11/2 cup grated

Salt to taste

Method:

Mix all the ingredients with cheese and add salt to taste.Spread it over the bread slice.Heat a pan.Grease it with some butter.Toast the bread slices in low flame till the cheese melts.

Chicken vegetable soup

Ingredients:

    Chicken              -1 cup (boneless piece boiled and shredded)

    Spring onion       -1 (chopped finely)

    Celery                -1 stalk (chopped finely)

    Tomato sauce    -1tsp

    Greenchilli sauce -3/4 tsp

    Butter                -1tsp

    Corn (loose)      -1/2 cup

    Carrot               -1/ 2cup (chopped)

    Cabbage           -1/2 cup

    Mushroom        -1/4 cup

    Cornflour          -1 tbsp 

    Pepper powder -1/2 tsp

    Chicken broth   -1cup

    Water               -5 glasses

    * Add salt as required

Procedure:

Heat butter in a pan.Saute ginger,garlic,pepper powder and salt for 30 seconds.Add celery,cabbage,spring onion,corn,mushroom,cooked chicken and saute for 1 minute.Add some chilli sauce and tomato sauce.Then  add  4 glasses of water.Dissolve corn flour in the 5th cup of water  and slowly add to the pan.Allow it to boil.Serve hot .

The orange Lady (Orange Pudding)

Ingredients:

  Milk                             -1 1/2 cups

 Orange Juice                 -1/2 cup

 Yolk                             - 2 eggs

 Sugar                            -1/2 cup

 Cornstartch                   - 3 tbsp

 Gelatin                          -1 tbsp( unflavoured)

 Orange essence             -1/4 tsp

 Orange rind grated         -1 tbsp

 (the skin of orange)

 

Preparation:

  Beat the egg yolks slightly , add sugar.

Cook in a heavy saucepan,the beated egg mixture together with milk and orange rind,stirring constantly.Add  corn startch and gelatin( as per the package instructions) slowly  and  cook until the mixture thickens sufficiently to coat the spoon.Remove from fire and add orange juice and orange essence .Allow it to cool.Decorate with orange slices.Chill atleast for an hour and  serve.

Vegetable macaroni

Ingredients:
Macroni                     - 1 1/2 cup uncooked
Carrot                        -1 cup ( cut lengthwise )
Capsicum                   - 1 cup (cut lengthwise )
Celery                        - 1 stalk (remove the leaves and root)and cut lengh wise
Spring Onion              - 1( cut lengthwise)

Garlic                         -4 (finely chopped)

Pepper powder          -1 tsp

Soya sauce                -11/2 tsp

Chilli sauce                - 1tsp

Tomato sauce            -1 1/2 tsp

Vegetable stock         -1cube (optional)

Oil                             -2 tbsp

Procedure: 

Cook and drain macaroni as per thepackage instructions.Cut all the vegetables.Add 2 tbsp of oil to the wok( frying pan) which is kept in high flame.When the oil is hot,add chopped garlic, spring onion chopped and stir fry for few sec.Now add the cut vegetables.Add vegetable stock(optional).Stir fry it for 2 min.Add pepper powder,soya sauce,chilli sauce and tomato sauce and saute for a few sec.Now add boiled macroni.Sprinkle with celery salt for better taste.

Jeeraka Kanji( cumin flavoured rice porridge)

Ingredients:
 Basmati rice or any white rice   - 1glass
 Cumin seeds                            -1 tsp
 Fenugreek seeds                      -1/4 tsp
 Turmeric powder                     -1/4 tsp
 Coconut(grated)                      - 1cup
 Garlic                                      -1pod
 Shallot                                     -1
 Salt as required

Procedure: 

 For  1 glass of rice,add 3 1/2 glasses of water along with 1/2 tsp cumin seeds,a pinch of turmeric powder,1/4 tsp fenugreek seeds and salt in a cooker.Cook it in a high flame till one whistle comes.Switch it off and remove from fire.By this time grind together,coconut,1/4 tsp cumin seeds,1/4tsp turmeric powder,1shallot(optional) and1 garlic .Pour this mixture to the rice cooked and cook it in low flame .If the kanji is very thick,you can add more water.When it begins to boil,remove  from fire.In a small pan,add some oil or ghee.Now add chopped shallots , curry leavesand saute it .When shallots become light brown in colour add this to the porridge to give a good flavour.