Vadukapuli lime pickle

Vadukapuli lime 2, cut into small pieces with sk

 with skin

Green and red chilly 6 cut into rings

Garlic bits 6 cloves

Kashmir chilly powder 1 tblspn

Asafoetida powder 1/3tspn

Fenugreek powder 1/3tspn,salt to taste

Sesame oil 2 tblspn

Heat oil in a pan,simmer flame,add masala powders,salt,mix well,off the flame,

add lime mix,combine well,allow  to cool,store in air tight glass container.

Best to use after two days.





Salmon fish in coconut milk

Salmon fillets 500gm
Shallots sliced 12
Ginger garlic paste 1 tblspn
Green chillies sliced 3
Chilly powder 1tblspn,turmeric powder 1/2tspn,coriander powder 1tspn,


fenugreek powder 1/3tspn,tamarind,salt,curry leaf as required
Cooking oil 1 tblspn,coconut milk 1 cup
Heat oil in a wok,drop in shallots,saute,drop in ginger garlic paste,curry leaves,
when aroma spreads,add masala and salt,stir,add fish pieces,mix masala on the pieces,

add tamarind,green chillies, enough water just to cook the fish.Simmer flame,add
 coconut milk,swirl the wok ,add more curry leaves.


Okra pulissery(vendakka pulissery)

Cut okra into 1 inch pieces 500gm
Garlic crushed 3 cloves,shallots sliced 3,crushed red chilly 2 tspn
Cumin powder 1/3 tspn,fenugreek powder 1/3 tspn
Salt to taste,curry leaf 1 sprig,turmeric powder 1/2 tspn
Cooking oil 2 tblspn,mustard seeds 1/2 tspn,fenugreek seeds 1/4 tspn
Yogurt 2 cups
Heat oil in a pan,drop in mustard and fenugreek seeds.Allow to pop,add curry leaf, shallots,garlic,
saute till aroma spreads,add crushed chilly followed by okra,saute till cooked well.

Add turmeric powder,salt,cumin and fenugreek powders,mix,simmer,flame,add whisked yogurt.

Kesari

Semolina fine (Rava) 2 cups, Ghee 1/2 cup, sugar 11/2 cups, boiled water 21/2 cups,
Cashew nuts,raisins 1 tbsp. each, kesari colour a pinch.

Fry cashewnuts and raisins in ghee and spread it in a tray.
Fry semolina in a little ghee till golden brown. Add water, kesari colour , simmer flame, stir well,
add ghee, stir well till it comes out like a dough, add sugar, mix well till, moisture disappears. Spread

the mix in the tray over fried cashewnuts and raisins, allow to cool.When cooled, turn upside down and cut into desirable shapes.

Green and white peas stew

Green and white peas 1 cup each,soak it over night
Onion sliced 1 cup
Ginger garlic paste 1 tblspn
Green chilly 2 sliced
Turmeric powder 1/2 tspn,salt to taste

Cook all ingredients in a pressure cooker.Simmer flame ,add 2 cups coconut milk.

Adjust salt,add 1/2 tspn garam masala,mix well,remove to a serving bowl,garnish with cilantro.
High light is no oil in this dish.Goes well with puri and bread.

Chutney powder

Urd dal 2 cups,toor dal 1 tblspn,moong dal 2 tblspn,rice 1 tblspn,pepper corns 1 tspn,

red chilly 10,curry leaf 2 sprigs,salt to taste.

Stir fry all ingredients till golden brown,grind it to a fine coarse powder.

Add salt to taste ,allow to cool and store in air tight containers.Instant

chutney for idli and dosai.Mix with oil or ghee to use.

Red rice idli

Urd dal powder 1 cup
Red rice powder 3 cups
Salt to taste
Mix the powders together ,whisk in enough water,blend in a grinder for 2 mins.
Allow to ferment,add salt to taste and prepare idli in a idli cooker.

Fibre content in red rice is more.Since steamed cooked,good for all ages.
Chutnney powder is a nice combination.

Riped mango in yogurt

Riped mango medium 2, cut into pieces
Yogurt 2 cups
Garlic paste 1 tspn,Fenugreek powder 1/3 tspn
Salt to taste,curry leaves 1 sprig

Cook all ingredients together except yogurt ,mash and add whisked yogurt, keep it aside.
Cooking oil 2 tspn,Crushed red chilly 1 tspn,mustard seeds 1/4 tspn,
Heat oil in pan,drop in mustard seeds,as it pops ,add crushed chilly ,pour mango mix,
stir in low flame,adjust salt and remove to a serving bowl.

Broccoli potato stir fry

Broccoli medium flower 1 ,cut into small pieces
Potato 1 large sliced into slender pieces
Onion sliced 1 cup
Garlic thinly sliced 5 cloves
White pepper corn powder 1 tspn
Cooking oil 2 tblspn
Salt to taste,curry leaves as required
Boil potato in enough salt and keep aside.Heat oil in a pan,add onion,suate till translucent.
Add garlic,saute,add potato,saute,add broccoli saute till it becomes tender.Add enough salt,

pepper powder, curry leaves,mix well and remove to a serving bowl.

Fish momo(kerala style)

THIS IS A HEALTHY DISH IN WHICH NO OIL IS USED.
For filling
Fish fillets 250gm,turmeric powder a pinch,lemon juice 1 tblspn,
ginger chopped 2tspn,green chilly chopped 1 tspn,garlic chopped1tspn,
cuury leaves chopped 1 tblspn,pepper powder 1/2 tspn,salt to taste.
Cook all the ingredients in enough water.
For momo sheet
Wheat four 2 cups,salt to taste,baking powder a pinch,cumin powder 1/4 tspn
Combine all ingredients in luke warm water to form a soft dough.Keep it for
2 hrs.Divide the dough to lemon shaped balls,spread it,fill with fish mix,fold it
length wise ,almost fish shape,steam cook,and have with chilly sauce.

The dough can be prepared with rice flour or all purpose flour.

Pineapple pulissery(pineapple in yogurt)

Pineapple cubes(raw or canned) 500gm,turmeric powder 1tspn,salt to taste,cook the ingredients
in enough water along with 1 sprig curry leaves.
Fenugreek powder 1/4 tspn
Yogurt 3 cups
Grated coconut 1 cup,cumin 1/2 tspn,green chilly 4,garlic 2 cloves,grind it to a fine paste.
Add the paste to cooked pine apple in low flame,stir well,add yogurt,mix well,add fenugreek
powder,mix and remove from flame.
Cooking oil 1 tblspn,mustard seeds 1/2 tspn,dried chillies 4,curry leaf 1 sprig,fenugreek
seeds 1/3 tspn
Heat oil in pan ,add dried chilly,drop in mustard and fenugreek seeds.When seeds popped
completely add curry leaves and pour the seasoning over the curry.

Fish bun

Fish fillets 250gm,lemon juice 1 tblspn,turmeric powder 1/4 tspn,salt to taste,marinate fish,keep for 2hrs,cook in enough water,shred it and keep aside.

Onion chopped1/2cup,garlicsliced1tspn,ginger paste1tspn,tomatochopped1,pepper powder2tspn

fenugreek powder 1/4 tspn,cilantro chopped 2 tblspn,salt to taste,cooking oil 1tblspn.

Heat oil in a pan drop in onion,stir till translucent,add ginger paste,stir,add garlic,tomato,salt,fish,

saute till cooked,add cilantro,saute,remove from flame,add fenugreek ,mix well and keep aside.

All purpose flour 1 cup,wheat flour 1 cup,baking soda a pinch,butter 1inch cube,salt to taste.

Combine all ingredients together in luke warm water to form a soft dough.Keep for 2 hrs,

divide to small lemon size balls,press in a chappathi press to spread sheets,fill with a tblspn

full fish mix ,tight it at top like onoins,place it on oil brushed baking trays,bake for 30mins

in a 375degree preheated oven.

Hot fish curry

Fish fillets or with bones 500gm
Kashmiri chilly powder 11/2 tablspn
Tumeric powder 1/3 tspn
Tamarind concentrate  1 tspn
Fenugreek powder 1/3 tspn
Ginger garlic paste 1 tblspn,shallots finely chopped 1 tblspn,green chilly slited 2
Salt to taste,curry leaf 2 spirg,coconut oil 1 tblspn
In a wok combine chilly and turmeric powder,tamarind ,ginger garlic paste,green chilly,salt
and 1 spirg curry leaf in enough water and let it boil.Add fish pieces,just turn the mixture and
allow to cook.Add fenugreek powder ,pour oil,turn the wok around,remove from flame and
garnish with curry leaves.
This hot curry goes well with plain rice and tapioca (cassava).

Toordal vadai (Parippu vada)

Toordal 2 cups,soak for 4 hrs,keep 2 tblspn and grind the rest to get a coarse texture.
Onion chopped 1/2 cup
Ginger chopped 1 tblspn,Green chilly rings 2 tspn,curry leaf chopped 2 sprigs,
salt to taste, combine all ingredients ,make patties rubbing oil on palms and place
on a oil brushed plate.

Cooking oil as required
Heat oil in a shallow pan ,fry the patties ,place it on paper
towels to get the excess oil absorbed.

Special roti

Wheat flour 2 cups
All purpose flour 1 cup,ghee or butter 1 tblspn
Baking soda 1/4 tspn,salt to taste
Combine all ingredients with hand for 2 mins,then form  a soft dough with luke warm water.
Keep it aside for 2 hrs.Divide dough to small lemon size balls,spread
it in 3/4 cm thickness and prepare dry rotis.
Cauliflower stew is seen in the picture along with roti.

Okra yogurt special

Okra cuts 3 cups
Onion sliced 2 tblspns
Garlic sliced 2 cloves,green chilly 2
Grated coconut 1/2 cup,mustard seeds 1 tspn,green chilly 3,grind the ingredients to a paste.
Yogurt 2 cups,salt to taste,cuury leaf 1 sprig,cooking oil 11/2 tblspn
Heat oil in pan,drop in onion,stir till translucent,add garlic followed by okra ,

stir till okra is cooked.Add green chilly, coconut paste ,salt ,curry leaf ,mix well,simmer flame,add
yogurt,mix well ,remove from flame.

Cauliflower brown stew

Cauliflower 500gm wash,separate flowers,steam,mash in a blender and keep aside
Tomato 3 steam,peel,mash and keep aside
Carrot cuts 2 cups,steam,keep aside
Bean cuts 1 cup,steam keep aside
Onion sliced 1/2 cup
Ginger garlic paste 1 tblspn,cilantro chopped 1 tblspn,salt to taste
Cooking oil 1 tblspn,chicken masala 2 tspn,garam masala 1/3 tspn,coconut milk 1/2 cup
Heat oil in a pan,drop in onion,stir till translucent,add ginger garlic paste,stir till aroma
comes out,add green chilly ,salt and chicken masala,mix well,add carrots,beans,followed by
cilantro,cauliflower and tomato puree.Stir till a thick consistency,simmer flame ,add coconut
 milk ,mix well and add garam masala,remove from flame,garnish with cilantro.This dish goes
with chappathi,roti,naan etc

Veggies wonder

Green and white peas soaked over night and cooked 1/2 cup
Asparagus halved lengthwise 4inch 1 cup,Beans 1/2 cup,carrot slices 1/2 cup
Onion sliced 1/4 cup,lemon juice 1 tblspn,green chilly slited at head 2,
garlic paste 1/2 tspn,salt and curry leaf as required.
Combine all ingredients in a wok,add enough water to cook.Add grated coconut,
mix well ,adjust salt,remove from flame,garnish with more curry leaf.
This veggie dish goes with rice and rotis.

Bittergourd stir fry

Bittergourd sliced 2 cups,tamarind concentrate 1/2 tspn,turmeric powder 1/4 tspn,
chilly powder 1/2 tspn ,salt to taste .Mix all the ingredients,keep for 1 hr,microwave for
six mins.
Cooking oil 1 tblspn,shallots sliced 1 tblspn,garlic sliced 4 cloves,curry leaf and salt
as required
Heat oil in a pan,drop in curry leaf,followed by shallots,garlic and salt.Stir till aroma
spreads,add bittergourd,mix well and stir fry.

Cilantro chutney

Cilantro (coriander leaves) 1 cup
Grated coconut 1 cup,lemon juice 2 tblspn/yogurt 3tblspn

Shallots sliced 3,green chilly 4,curry leaf 1/2 sprig,salt to taste.
Grind all ingredients in a blender to a coarse texture.Goes well with
rice,dosai,idli,upma and biriyani .
Can prepare bread sanwich with cilantro chutney.

prepared with lemon juice

prepared with yogurt

Ginger curd rice

Basmathi rice 2 cups,cooked in 4 cups of water and salt to taste.
Grated ginger 2 tblspn
Greenchilly rings 1 tblspn
Urd dal 1 tblspn,dried chilly 2,cooking oil 1 tblspn,fat free yogurt 3 cups,
Cilantro leaves,curry leaves,salt as required
Heat oil in a large pan,fry urd dal,dried chilly,add grated ginger,curry leaves,stir
till aroma spreads,add green chilly rings,saute,add salt,cilantro,simmer flame,add
yogurt,mix well,add rice ,combine the ingredients inorder to get all the rice caoted
with ginger curd mix.Remove from flame,garnish with more cilantro and curry leaves.

Serve with stir fried veggies,chutney,pickles and pappad .

Pumpkinada

Pumpkin cubed 500gm,steam cook,mash and keep aside.
Rice flour 4 cups,roasted cumin 2 tspn,salt to taste,sugar 2 tblspn,mix the ingredients in
luke warm water to a soft dough.
Jaggery 300gm,grated coconut 2 cups,cardamom powder 1 tspn,dried ginger powder 2 tspn,
ghee 1 tblspn,salt a pinch.
Melt jaggery in a hot wok,strain into a shallow pan,add mashed pumpkin,ghee and stir well
to get a non sticky paste in low flame.Add coconut,salt,cardamom and dried ginger powder,
mix well and filling is ready.
Divide the dough to lemon sized balls,moist palm and spread in aluminium foils.Scoop enough

pumpkin mix and spread on the rice sheet ,fold,steam cook and serve.