Pavakka thoran (Bitter gourd thoran)

Bitter gourd  2,chopped, 70 percent cooked in enough water and 1 tblspn lemon juice
and salt to taste.
Onion 1,finely chopped,garlic clove 3,finely chopped,

Add the above ingredients to bittergourd and cook until 90 percent done.
Grated coconut 1 cup,turmeric powder 1/4tspn,chilly powder 1/3 tspn,cumin powder
1/4 tspn,salt to tsate.Mix all the ingredients with hand,add to bittergourd and mix well..
For seasoning
Cooking oil 2 tspn,dried chilly 1,mustard seeds 1/4tspn,curry leaf 1 sprig
Heat oil ,drop in dried chilly,mustard seeds,allow to pop,drop in curry leaf,add

thoran to seasoning,combine well,adjust salt,remove to serving bowl.

Muringayila cherupayar thoran

Moong dal 1/2 cup,cook dal with salt to taste,keep aside.
muringa leaves,washed and cleaned 3 hand ful(here muringa leaf was
not enough,so dal is high lighting the dish)
Grated coconut 1 cup,shallots 3,garlic cloves 2,cumin seeds little,chilly powder 1/4 tspn,
turmeric powder little,salt to taste.Grind all these ingredients to a coarse texture,keep aside.
For seasoning
Cooking oil 1 tblspn,mustard seeds 1/4 tspn,dried chilly 1
Heat oil in a pan,drop in dried chilly,mustard seeds,allow to pop,add moringa leaves,
saute until cooked,add dal,mix well, add coconut mix,simmer flame,combine well,
adjust salt,dish is ready.
Moringa leaves (common name of fruit is drumstick) is high in iron content.

Muringayila parippu curry(moringa leaves and moong dal)

Moong dal 1 cup,garlic clove 2,shallots 3,both chopped,moringa leaves cleaned and
washed 3 hand ful,turmeric powder 1/2 tspn,chilly powder 1/2 tspn,cumin powder 1/4 tspn,
salt to taste,coconut milk 1 cup.
For seasoning
Cooking oil 2 tspn,mustard seeds a pinch,dried chilly 1
Cook dal,garlic and onion,mash it with spoon,add moringa leaves,curry powders,salt
and cook well.Simmer flame,add coconut milk,allow to bubble ,stir well,off the flame.
Heat oil in a pan,drop in dried chilly,mustard seeds,allow to pop,pour seasoning to the
curry.

Carrot Broccoli stir fry

Yellow,orange carrots and broccoli stir fry mix  1lb,
Coconut flakes 1 tblspn,onion small 1,chopped,garlic cloves 2,
chopped,salt to taste,lemon juice 1 tblspn
Microwave the ingredients for 5 mnis.

Cooking oil 2 tspn,curry leaf 1 sprig,pepper powder 1/2 tspn,,cilantro little.
Heat oil in a pan,drop in curry leaves,simmer flame,add pepper powder,stir well,
add carrot mix,combine well,adjust salt,allow to remain in low flame for 5 mins.

Stir frequently.Transfer into a serving bowl.Garnish with cilantro.

Special Fish curry

Fish fillets 500gm, cut into square pieces (here salmon is used)
For marinade
Turmeric powder 1/4tspn, fenugreek 1/4 tsp., pepper powder 1tsp., salt to taste,
lemon juice 1tbsp., mix the ingredients together.
Marinate fish, keep for 2hrs.
Onion mediun 1, thinly sliced, ginger 2 inch pc, garlic cloves 6, both thinly sliced,
green chilly 2, silted, tomato 2, capsicum 1, both seeded and sliced length wise,
curry leaf 1 sprig, salt to taste, lemon juice 5 tbsp.
Turmeric powder 1/4 tsp., fenugreek powder 1/4 tsp., Kashmiri chilly powder 2 tsp.,
coconut powder 5 tbsp.
Preheat oven to 400 degree F , bake salmon for 15 minutes, add onion, garlic, ginger,
turn fish upside down and bake for another 10 mins.
Soak curry powder in lemon juice for 5 minutes. Dilute curry mix with enough water in
a wok, allow to boil,add baked items to the curry mix, add salt, curry leaves, green chilly
and cook till blended. Simmer flame, add coconut powder diluted in a little boiled water,
allow to bubble, adjust salt, add tomato, capsicum pcs, close the lid for 2 minutes, off the flame,
allow to cool, best to use after 4 to 5 hrs.

The speciality of this dish is -it's with out oil, my caption for this dish is

Salmon cool in lemon and coconut.

Salmon veggie rice

Salmon fillets 500gm,cut into desirable size,broccoli 500gm,flowers seperated,
capsicum 1,sliced,onion 1,sliced,ginger 1inch pc,garlic cloves 5,both finely chopped,
lemon juice 3tblspn,cilantro as reqd,salt to taste,pepper powder 2 tspn,turmeric powder
1/3tspn,kasurimethi 1/4 handful,cinnamon stick 2inch,cloves 2,star anise 1,
Basmathi rice 2 cups,salmon stock 4 cups(salmon stock can be prepared with salmon bones,
fins,skin,2 crushed shallots,2 crushed garlic cloves,1 inch ginger pc crushed,1 tblspn
lemon juice,1/4 tspn pepper powder and salt to taste.Boil all the ingredients for 5 mins,
strain the liquid,stock is ready)
Marinate fish with the  mix of 1 tblspn lemon juice,1 tspn pepper powder,half of turmeric
powder and salt to taste,keep for 2 hrs.Bake the fish in a preheated oven at 400 degree F
for 20mins,turn fish upside down,add borccoli,onoin,garlic,ginger,capsicum in baking tray
and bake for another 15 mins.
Cook rice in salmon stock adding cinnamon,clove,star anise,salt to taste,balance
of lemon juice,kasuri methi,pepper and turmeric powder ,keep aside.
Add cooked rice into the tray along with salmon and bake for another 5 mins.
Garnish with cilantro.
Rice is ready.

Descicated coconut from kerala

Coconut 10,grated and sun dried for 4 to 5 days.
Grade it to different size,can easily graded to 3 sizes,
Size 1 can use for puttu ,ada,kuzhakkatta,thoran preparations
Size 2 can use for avil soaking,avial,meen peera etc
Size 3 can use for meen curry,pulissery,pachadi etc
The greater size can be ground to fine coconut powder also.
In this picture size 1 & 2 are shown.