A delicious lunch

Lunch with veggies and meat.
Cooked red bold rice, it is having high fibre content.
Carrot and beans stir fry is sweet and fibrous.
Beef roast with thick gravy is best suited with rice.

Five grain Dosa

Black gram, 1 cup, rice 2 cups, toordal 1 cup, red gram 1/2 cup, chick pea 1/2 cup. Soak the ingredients for 6 hours. Grind it into a smooth batter. Add chopped curry leaves, a tbsp. ginger, and a green chilli. Combine well, add salt to taste. Heat a dosa pan, and prepare thick or thin dosa as you like.
Serve with green chilli chutney.
Grated coconut 1 cup, green chilli 3, shallots 3, cumin seeds 1/2 tsp., chopped cilantro 1/2 handful, salt to taste.
Grind the ingredients in a little water to a thick coarse mix.
Heat a tbsp. coconut oil in a shallow pan, splutter 1/2 tsp. mustard seeds followed by a sprig of curry leaves, add the chutney and to bubble in low flame.

Mussels Roast

Fresh water mussels 1 kg. Clean thoroughly. Steam cook and allow to cool it. Take the flesh out of the shell and clean them.
Shallots 250 g., garlic 6 cloves, both thinly sliced, curry leaf a sprig, chilli flakes 1 tbsp., cherry tomatoes 12, coconut oil 3 tbsp.
Heat the coconut oil in a shallow wok, drop in shallots and salt to taste, stir for a minute followed by curry leaves and garlic. Sauté  till it is cooked, add chilli flakes, cherry tomatoes, stir for 30 seconds followed by mussels and stir till the mix is thoroughly combined with the mussels. Serve with chapatti or rice.

Egg plant stir fry

  Egg plant 1/2 kg., onion 1, Red capsicum 1, all three sliced.
Coconut oil 4 tbsp., salt to taste, curry leaf a sprig.
Heat the oil, drop in onion and salt. Sauté the onion till tender, add egg plant slices, allow to stew. Add capsicum, allow to stew. Reduce the flame to low, and allow to cook till tender. Serve with chapatti or rice.

Village Style Chicken fry

Whole Chicken 1, cut into medium small pieces.

For Marinating

Shallots 10, garlic clove 7, ginger 2 inch pc., green chilli 3.

Cinnamon 2 inch, fennel seeds 1 tbsp., cloves 4, cardamom 2 pods, star anise 1, black pepper 1 tbsp., coriander 1 tbsp., Kashmiri chilli 7, curry leaf a sprig. Dry fry the spices and grind it along with the condiments into a paste. Add juice of a lime and salt to taste in the paste.

Marinate the chicken pieces with the paste and refrigerate for two hours.

Coconut oil as required. Deep fry the chicken and serve hot with cucumber slices sprinkled with lime juice and salt.  

 

Karumure (A Traditional pancake of Kerala)

Black lentil splits 1 cup,
Raw white rice 2 cups,
Green lentils 1 cup,
Chick peas 1 cup, Fenugreek seeds 1/4 cup.
Soak the ingredients for 6 hours. Grind it into a semi-thick batter.
Chilli flakes 2 tbsp., chopped ginger 2 tbsp., curry leaves 2 sprigs, salt to taste. Add all these to the batter. Combine well. Make the pan cake on a flat non stick pan. Apply ghee on one side after making the pancake. Serve the pancakes with coconut chutney.
 

Rice pan cake and egg roast

Rice Pan cake (Thin appam)
Raw rice 2 cups, soak for 6 six hours, grated coconut 1 cup, yeast 1 tsp., cooked rice 1 tbsp. Grind the ingredients in a mixer into a fine batter. Allow to ferment by keeping for 5 hours.
Heat a non sticky pan, pour a ladle of batter, spread thin and cook both sides.
Egg Roast
Egg 8, boil cook, allow to cool in cold water, peel shell off, slice quarter lengthwise and keep aside.
onion 2, green chilly 3, garlic cloves 6, all three thinly sliced, chilli powder 1tsp., coriander powder 1 tbsp., turmeric powder 1/2 tsp., coconut oil 2 tbsp., salt to taste, curry leaf a sprig, coconut milk 1 cup, garam masala 1/2 tsp.
Heat oil in a shallow pan, drop in curry leaf, onion, garlic and green chilly,
 sauté till tender, add salt and curry powders, stir for 30 seconds. Add coconut milk. Allow to bubble. Add egg pcs., allow to soak well in low flame. Serve hot.
Excellent dish for dinner.