Thiruvathira puzhukku

This dish is prepared on thiruvathira of Dhanu masam.

dioscorea (kachil),colocassia,amorphophalus,tapioca,nanakizhangu
all 200gm each
Remove skin ,cut into small pieces,cook in enough water,drain water,
sprinkle salt to taste,add 1/2tspn turmeric and 1 tspn chilly powder.Mix well.

Grated coconut 2cups,cumin seeds 1/2tspn,shallots 5,curry leaf 1/2sprig.
Grind all the ingredients to a coarse mix.Add the mix to the cooked tubers,
combine well.Allow to remain in low flame for 2 minutes.Add curry leaves

and 1 tblspn coconut oil,again mix well.Tranfer into a serving bowl.

 

Serve with hot rice porridge.(choodu kanji).

 

 

 

Cooked assorted tubers(karthika puzhukku)

This is a nostalgic traditional dish prepared on karthika of Vrikchika month of Malayalam calender.
We hail from Paravur of Kollam district.My mom is from Kappil of Trivandrum district.From her
childhood she use to enjoy this simple dish.Karthika was on 28th June.My mom is with me now at
Aluva and I prepared it for my mom.I wish share it .

      This is prepared with all the available tubers like tapioca,dioscorea,coloccasia,amorphophalus,
sweet potato,minor tubers etc.

Here dioscorea(kachil),sweet potato,tapioca,coloccasia(chembu),cheru chembu and cheru kizhangu.
Remove skin of tubers,cut into medium pieces.Boil water in a wok in open fire,add hard tubers first,
followed by others.

When tubers are cooked,add salt to taste,allow to boil,drain the tubers and
transfer into serving tray.

The speciality of the dish is ,colour combination ,also can enjoy different texture of the tubers,sweetness of sweet potato,

softness of tapioca and sweet potato,compactness of colocassia,looseness of dioscorea......

Serve with coconut chutney.

 

 

 

 

Vegetable spring roll

Carrot 3,onion 1,cabbage 250gm,all sliced slender and thin.
Cooking oil 1tblspn,salt to taste,soy sauce 2tspn,ginger garlic paste 1tspn,
green chilly 2,seeded,sliced thinly.
Heat oil in a pan,add veggies,saute,add ginger garlic paste,salt,saute till
cooked,add soy sauce,mix well,off flame,allow to cool.

Spring roll shts,as reqd,dip the sheet in luke warm water for 10-20secs,take out,
spread on a plate,fill reqd measure of mix,roll it,keep aside.Heat a tefflon coated pan,drop a little oil,
drop in spring rolls,roll over in low flame till it is cooked.Have it

with your favourite sauce.

 

Homely BBQ Chicken

Chicken medium pieces 2 kg,cleaned,washed and drained.
Lime 2,extract juice,kashmir chilly powder 2 tblspn,turmeric powder 1/2tspn,
pepper powder 1tspn,salt to taste.Mix the ingredients together,marinate chicken

pieces and refrigerate overnight.Half cook chicken,allow to cool.

If BBQ sauce is available,rub the chicken with 2tblspn sauce and keep for 2-3hrs.
(BBQ sauce (home made)corn flour 1tblspn,mustard sauce 1tspn,tomato paste 1tblspn,
shallot and garlic paste 2tspn,salt to taste.)
Heat a nonsticky pan,add 1tblspn oil,drop in chicken pieces,simmer flame,slow cook,
turning chicken pcs,till it is barbecued and dried.

Have the chicken as a starter with a healthy salad.

 

Chicken liver,heart,neck and stomach curry

After party preparation chicken pieces
(liver, neck, heart and stomach )300-400gms, cut into small pieces,
chicken masala 2tsp., pepper powder 1tsp., turmeric powder 1/4tsp.,
salt to taste, onion 1, tomato 1, both chopped, green chilly 2, silted,curry leaf 1 sprig,
ginger garlic paste 11/2tsp. Cook the ingredients in 1cup water in a
pressure cooker. When pressure vents out, boil again to get the curry to preferred consistency,
adjust salt ,add little garam masala and more curry leaves.

Serve with rice.
 

Easy neymeen curry

Tail and head pieces of neymeen(seer fish) after party preparation 400gm,
Onion small 1,ginger 1inch pc,garlic cloves 3,all three finely chopped,
green chilly 2,slited,curry leaf 1 sprig,kashmir chilly powder 2tspn,
coriander powder 1/2tspn,turmeric powder 1/4 tspn,fenugreek powder
1/3tspn,salt to taste,kudampuli(gambogia) 4 cloves.
Mix the ingredients in 11/2cups water,allow to boil.At boiling point add
fish pieces,allow to cook,when gravy thickens,add 2tspn coconut oil,
swirl the wok,off the flame.Serve after 2-3hrs.
Taste good and is healthy.

Egg pepper roast

Hen eggs 9,boiled,cooled,peeled and striped.Sprinkle salt to taste,keep aside.
Shallots.250 gm,garlic 15cloves,both to peel,clean and grind to a paste.
Cooking oil 2 tblspn,pepper powder 1tblspn,turmeric powder 1/2tspn,lime juice 1tblspn.

Heat little oil in a pan,fry the striped eggs,rolling on the pan,keep aside.
Add balance oil,add shallot garlic paste,saute till,the paste thickens,add
pepper and turmeric powder,simmer flame,stir for 45 secs,add 1/4 cup
boiling water,combine well ,adjust salt,add lime juice,fried eggs,roll over for 2mins.
Transfer into a serving bowl.