Special lunch pack with love

Special lunch pack for my daughter to office.
White rice, egg omelette, cassava mix, celery green lentil mix in the main box along with
rasam and an apple.
This special lunch provides, enough carbs, starch, protein, fibre, vitamins and minerals.
Makes your tummy full with nutrients and love.

Bok choy Rice

Basmati rice 1 cup, cooked in 2 cups water.
Bok Choy a bundle, cut diagonally into medium size. Keep the stalk portion separate
from leafy portion, onion 1, sliced, garlic cloves 4, thinly sliced, grape seed oil 3 tbsp.,
salt to taste, soy sauce 2 tbsp.
Heat oil in wok, drop in onion and garlic, sauté till tender, drop in stalk portion of
bok choy , sauté till tender, add leafy portion of bok choy along with soy sauce
and salt, allow to cook in low flame, add cooked rice, combine well and serve with
Sri racha sauce if you love spicy dish.

Salmon in tamarind sauce

Salmon fillets 2 lbs., cut into 3 inch breadth pieces, garlic paste, 1tsp., black pepper
powder 1 tsp., salt to taste, lemon juice 2 tbsp.
Marinate salmon with the ingredients, keep for an hour. Shallow fry in required
coconut oil.
For sauce
Tamarind concentrate 2 tsp., onion 2, ginger 1 inch piece, garlic clove 2, all finely
chopped, green chilly 4, silted, coriander powder 1 tbsp., paprika powder 1 tsp.,
methi powder 1/4 tsp., turmeric powder 1/4 tsp., red chilli flakes 2 tsp., salt to taste,
coconut oil 3 tbsp.
Heat oil in a pan, drop in onion and  garlic, sauté till well cooked, add tamarind sauce,
 spice powders and salt, sauté till raw taste gone and oil clears, add green chilli,
and chilli flakes, if required add a little hot water to adjust the consistency of the
sauce.
Transfer  fish fry into a serving plate and top with the tamarind sauce.
Serve with rice.

Snakegourd sausage in grated coconut

Snake gourd medium 1, onion 1, garlic cloves 4, all three chopped.
Chicken sausage 4, cooked and chopped, grated coconut 2 cups, cumin seed powder 2tsp.,
salt to taste, turmeric powder 1/3 tsp., coconut oil 2tbsp., mustard seeds 1/2 tsp., curry leaf
a sprig.
Just steam cook the snake gourd and onions in a little water.
Heat oil in pan, drop in curry leaves and mustard seeds, allow to splatter, add grated coconut,
cumin and turmeric powders, mix well, add  cooked veggies and sausage, combine well, adjust
 salt and serve with rice.

Dal Moringa leaves stir mix

Dal ( Yellow split peas) 1 cup, soak for 3 hours and cooked.
Moringa ( drumstick) leaves 4 handful, garlic cloves 4, shallots 4, both finely chopped,
salt to taste, coconut oil 2 tbsp.
Heat oil in a wok, drop in shallots and garlic, sauté till aroma goes, add moringa leaves,
sauté till cooked, add cooked Dal.
Grated coconut 1 cup, turmeric powder 1/2 tsp., cumin powder 1/2 tsp., salt to taste,
squeeze these with hand and add to the sautéed mix, combine well, adjust salt.
Transfer into a serving bowl, serve with rice, chapatti and paratha.

Nine lentils (pulse seeds) with fresh coconut

Nine lentil mix 1 cup, soaked overnight and cooked with a little salt.
Fresh grated coconut 2 cups, honey 1/4 cup.
Mix cooked lentils and coconut, along with honey. Serve with hot tea or coffee.
Serve the purpose of dinner if you like it.

Paneer in coconut cream

Paneer 1 lb., cut into 2 inch pieces, ginger garlic paste 2 tsp., Kashmiri chilli powder 1tsp.,
turmeric powder 1/4tsp., coriander powder 1tsp.,garam masala powder 1/4 tsp., salt to taste,
tomato 2, onion 1, both finely chopped, coconut cream 1 cup.
Coconut oil 2 tbsp., green chilli 5, cut diagonally, cilantro chopped 2 tbsp.
Heat oil in pan, drop in paneer pieces and light brown both sides and keep aside.
In the pan drop in onion, sauté till light brown, add ginger garlic paste, sauté till aroma vanishes,
add all curry powders except garam masala, sauté for 30 seconds, add salt and tomato, stir till,
cooked, add fried paneer, followed by coconut cream. If required dilute with boil water, add
garam masala and chopped cilantro and mix well. Transfer into a serving bowl.
Garnish with sautéed green chilli. Serve with chapatti, paratha and roti.

Rasam ( traditional Kerala soup in tamarind)

Tamarind concentrate 2 tsp. diluted in 3 cups water, black pepper powder 1 tsp., red chilli
powder 1tsp., coriander powder 1tsp., garlic paste 1tsp, shallots 5, finely chopped,
salt to taste, curry leaf a sprig. Boil and cook the ingredients in a wok.

To garnish
Red chilli 2, each broken into 2, mustard seed 1/2 tsp., shallot 1, cut into thin rings,
coconut oil a tbsp., curry leaf a sprig.
Heat oil in a pan, drop in shallots, sauté till light brown, drop in mustard seeds,
allow to splatter, add red chilli and curry leaves and pour the mix into the rasam.
Delicious rasam is ready. Rasam eases digestion, so good to have a rasam drink after
a heavy Kerala lunch.

Goat curry in coconut cream

Goat meat 2 kilo, cut into 2 inch pieces, cinnamon 2 inch sticks 4, cloves 6, star anise 3, mace 1,
pepper corns 12, fennel seed powder 2 tsp., red chilli powder (Kashmiri) 2 tbsp., coriander powder
2 tbsp., salt to taste, methi leaves a little, bay leaves 3, ginger 3 inch piece, garlic cloves 7, both
chopped, coconut oil 1/2 cup, coconut cream 1 cup.
Heat oil in wok, drop in whole spices. Sauté till aroma comes out. Add goat pieces, and cook till light
brown, turn upside down to light brown the other side. Add a cup of water and salt to taste, allow to
cook till tender. Add curry powders soaked in lemon juice. Allow to bubble and vanish the raw smell
of masala. Add coconut cream combine well, adjust salt. Serve with hot rice.

Prawn Drumstick curry

Medium sized prawn 1 bl., peeled and cleaned, drumsticks 4, cut into 5" pieces, onion 1, sliced,
ginger 2" piece, garlic cloves 3, both thinly sliced, green chilli 2, silted, tomato 1, sliced,
curry leaf a sprig, coconut oil 1 tbsp., grated coconut 1 cup, grinded into paste, salt to taste,
tamarind concentrate 1 tsp., chilli powder 2tsp.,turmeric powder, fenugreek powder 1/4 tsp. each.
Take a glass of water in a wok, drop in onion, drumsticks, garlic, ginger and green chilli,
and allow to boil well, add prawns and salt to taste, cook in medium heat.Soak
 curry powders, tamarind concentrate and coconut paste in a little water. Add the curry paste
into the prawn mix along with tomato and curry leaf. Allow to boil and keep it in low flame for
five minutes, add coconut oil, swirl the wok. Serve with rice after three hours for better taste.

Bitter gourd pickle

Bitter gourd 1/2lb., thin cuts of 2cm., steam for 4 minutes.
Rice vinegar 30ml., Kashmiri chilli powder 2 tsp., garlic cloves 12, chopped, ginger 1"piece,
chopped, sesame oil 2 tbsp., salt to taste, sugar 1tsp.
Heat oil in a shallow pan, drop in garlic and ginger, sauté till brown, add chilli powder and
salt, sauté for 30 seconds, add vinegar, allow to boil in low flame, add steamed bitter gourd,
allow to blend in the mix. Add sugar, combine well, adjust salt.
Store in an air tight glass bottle when the pickle is cooled.
Serve with rice and roti.

Apple Pickle

Green apple 1, peeled and cut into 1cm. pieces.
Sesame oil 2 tbsp., Kashmiri chilli powder 2 tsp., hing 1/4 tsp., salt to taste, sugar 1/4tsp.
Heat oil, reduce flame, add powders and salt sauté for 30 seconds, add apple, combine well.
Add sugar, combine. Pickle ready.
Serve with rice.

Creamy Tapioca (Cassava) and chilli flakes chutney

 Tapioca 2 lb., peeled, cut into 2" pieces, cooked,
adding turmeric and salt to taste.
Grated coconut 1 cup, cumin powder 1/2 tsp.,
garlic cloves 3, shallots 3, green chilli 3.
Grind the ingredients coarsely.
Coconut milk 1 cup, shallots chopped 2tbsp.
In low flame combine all the ingredients, adjust salt, allow to remain in flame for 2 minutes to make sure the  raw taste of coconut mix is gone.
Serve with red chilli fish curry.
For vegetarians go with chilli flake chutney.



Chilli flake chutney

Chilli flakes chutney
Chilli flakes 3 tbsp., tamarind concentrate 1 tsp.,
red chilli powder 1 tsp., shallots 10 chopped,
salt to taste,coconut oil 2 tbsp.
Dry sauté the shallots, add chilli flakes, sauté for 30 seconds, squeeze all the ingredients with fingers, add oil, adjust salt.
Chutney ready.

Onion Pakoda (Onion Fritters)

 Onion 4, sliced thinly, sprinkle salt to taste and add 2 tbsp. lime juice. Combine well.
Besan flour (chick pea flour) a cup, hing 1/2 tsp.,
red chilli powder 1 tsp., chopped cilantro a handful, salt to taste. Add flour and other ingredients together, add little water and mix without forming lumps, then add more water to make a thick batter along with onion.
Coconut oil 2 cups.
Heat the oil in a shallow wok, take a spoonful of batter mix and drop in the oil, fry till golden brown.

Allow excess oil to drain out in a kitchen paper towel.
Serve hot with mint chutney and hot tea.

Mint Chutney
Mint leaves 2 handful, tamarind concentrate 1/2 tsp., salt to taste, red chilli powder 1/2 tsp., sugar a pinch. Grind the ingredients and add cooled water to make your consistency to dip the fritters.

Lime curry

Lime 2, peeled, deseeded and chopped, tamarind concentrate 1/2 tsp., shallots 12, chopped,
green chilli 2, cut into thin rings, paprika powder 1 tbsp., turmeric powder 1/4 tsp.,
asafoetida powder 1/2 tsp., palm sugar powder 2 tsp., salt to taste, coconut oil 30 ml.,
mustard seeds 1/3 tsp., dried red chilli 2, broken into 2 each, curry leaf a sprig.
In a half cup water add tamarind concentrate and all the spice powders, allow to soak.
Heat oil in a shallow pan, drop in mustard seeds, allow to splatter, drop in dried chilli and
curry leaves, followed by shallots, sauté till light brown, add salt, green chilli and lime, sauté
till well done, fully brown colour, add the spice mix, allow to boil.
Adjust salt, and add palm sugar. Curry ready.
Can keep for a week without refrigerating.
Serve with rice.

Nine pulse chaat

Nine pulse (lentils) 1 cup, soaked for 6 hours. Pressure cook for a whistle. ( to save time).
Fresh grated coconut 2 cups, salt a pinch, honey quarter cup.
Combine the ingredients together and serve as snack or can have as dinner.
High protein meal.

Beet leaf and Dal

Beet stem and leaves a bunch, chopped, Dal 1/2 cup, pressure cooked, shallots 5, chopped,
salt to taste, cumin powder 1/2 tsp., turmeric powder 1/4 tsp., grated coconut 1/2 cup,
mustard seeds 1/4 tsp., coconut oil 1 tbsp.
Heat oil in pan, drop in mustard seeds, allow to splatter, add shallots, salt, turmeric powder, mix well, and beet stem, sauté till tender, add cooked Dal, cumin powder and grated coconut,
combine well, adjust salt and transfer into a serving bowl.
Serve with rice/ chapatti.

Strawberry in yogurt

Strawberry 15 halved, green chilly 3, sliced, mustard seeds 1/4 tsp., curry leaf a sprig,
 dried red chilli 1, broken into 2, coconut oil 2 tsp., yogurt a cup.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add dried chilli and curry leaves,
followed by salt, green chilly and strawberry, sauté till tender, allow to cool. Add yogurt,
mix well, adjust salt and serve with rice.

Authentic Puerto Rican dishes.....an experience with my friends....

During my visit to US in 2015 we had an opportunity to be the guest of a loving, smart and intelligent
sisters Ivette and Awilda. Ivette lives in a beautiful township Buda in Texas. They decided to arrange
a true Puerto Rican dinner for us.
   Me, my husband, daughter, son in law, grand children and another senior lovely couple were there
in our team. A real surprise and delicious dinner. The most interesting thing was it has a lot of
similarities to Kerala delights.
   The dishes included assorted tubers, cod fish salad, fresh raspberry salad, green banana and riped
banana fritters, pumpkin fritters, sautéed green banana, pigeon rice, slow cooked chicken pot and beef pot.
    After the appetisers of fritters, salad comes assorted tubers with fish salad, then rice, beef, chicken
and sautéed banana.
    Last a big bang with Ivette's guava puff pastry.
In all the dishes we tasted a super and most valuable ingredient their love.

Riped and green banana fritters

pumpkin fritters



raspberry greens salad



sisters in action

beef pot

chicken pot

pigeon rice

sautéed green banana

team enjoying

fish salad

cooked assorted tubers






guava puff pastry with love

Sword fish curry

Sword fish steaks 2 lbs., cubed and marinated with salt and turmeric and keep aside.
Onion 1, garlic cloves 3, ginger 2 inch piece, all 3 chopped.
Tamarind concentrate 2 tsp., tomato 1, cubed, curry leaf a sprig, scallion 2 stalks, chopped.
Coconut oil 2 tbsp.
Grated coconut 2 cups, red chilly 25, coriander 1 tbsp., black pepper 1/2 tsp., shallots 5,
chopped, curry leaf a sprig. Dry fry till brown colour, grated coconut and the continued ingredients,
allow to cool and grind smoothly in a mixer grinder.
Heat oil in a pan, drop in onion, garlic and ginger, sauté till tender, add fish, carefully turn it
to get go the raw colour, Add the powdered mix, tamarind and salt to taste. Allow to boil and cook.
Add tomato, curry leaf allow to remain in low flame for 5 minutes. Garnish with scallions.

Yam chickpea mix ( Taro chickpea )

Taro ( Dioscorea/Taro/Yam ) 2. peeled, cubed and cooked with salt to taste.
Black chick peas 1/4 cup, soaked overnight and cooked with salt to taste.
Turmeric powder 1/2 tsp., cumin powder 1/2 tsp., grated coconut 1 cup, curry leaf a sprig,
combine all the ingredients in a wok, in low flame, adjust salt.
Pour 2 tbsp. coconut oil over the mix, combine well and serve as main meal.

Carrot and greenpeas mix

Carrot 4, grated, frozen green peas 1/2 cup, onion small 1, garlic cloves 2, both chopped,
grated coconut 1 cup, cumin powder 1/2 tsp., turmeric powder 1/2 tsp., mustard seeds 1/2 tsp.,
coconut oil 2 tbsp., salt to taste.
Heat oil in a pan, drop in mustard seeds, allow to splatter, drop in onion and garlic, sauté till
tender, add carrot sauté till tender, add frozen peas, cumin and turmeric powders, salt and
combine well, add grated coconut, mix well and allow to remain in low flame for 3 minutes,
Serve hot with rice.

Egg roast and cooked banana

A nostalgic delicious dish for me. At college hostel this was included in the menu for breakfast.
First it made me embarrassed. But slowly I become a great fan of this yummy breakfast.

Riped Nendran banana 2, washed cut into 2, give a slit on the skin. Steam cook, banana is ready.
Eggs 4, boil cooked, peeled, and striped here and there.
Onion 2, sliced, steam cooked, paprika powder 1 tbsp., salt to taste, vinegar 2 tsp., coconut oil
1 tbsp., chopped cilantro 1 tbsp.
Heat oil in a pan. drop in onion, sauté, add salt. vinegar, paprika and mix well, add eggs,
combine well, allow to remain in low flame for 5 minutes, to get the sauce cover the eggs.
Add cilantro, mix well and transfer into the serving dish.
The nuttiness of the eggs and sweetness along with the soft texture of the banana is so good.

Eggplant roast

Egg plant 1 lb., thinly sliced, steam cook and keep aside.Onion 1, thinly sliced.
Coconut oil 2 tbsp., chilly powder 2 tsp., coriander powder 1/2 tsp., tamarind concentrate 1/2 tsp.,
asafoetida powder 1/4 tsp., salt to taste, fried broken peanuts 2 tbsp., chopped cilantro 2 tbsp.,
curry leaf a sprig.
Heat oil in a pan, drop in curry leaf and onion, sauté till tender, add curry powders, salt and
 tamarind, combine and add steam cooked eggplants, mix well, allow to remain in low flame,
add peanuts and combine well. Serve with rice / chapatti.

Mango chutney with bird's chilly

Medium size mango 1, peeled and cut into pieces, bird's chilly 20, shallots 2, chopped,
ginger 1 inch piece, chopped, grated coconut 2 cups, salt to taste, curry leaf a sprig.
Grind all the ingredients in a mixer grinder coarsely. Adjust salt. Transfer into a
serving bowl. Serve with rice.

Avial with black chick peas

Drum stick2, cut into 5 cm lengthy pieces, potato 1, sliced thinly, long beans 7,
cut into 5cm pieces, curry leaf a sprig, cumin powder 1/2 tsp., turmeric powder 1/3 tsp.,
green chilly 2, silted, green mango pieces 1/4 cup, cooked black chick peas 1/2 cup, salt to taste.
Pressure cook the ingredients. Let the pressure form in full, don't allow to whistle.
Allow to cool.
Grated coconut 1/2 cup, coconut oil 1 tbsp.
Add grated coconut to the veggie mix, allow to bubble in low flame, adjust salt, pour
coconut oil, combine well. Transfer into a serving bowl. Serve with rice.

Egg spinach noodles

Instant noodles 1 lb., cook as per direction and keep aside.
Spring spinach 1lb., eggs 4, salt to taste, soy sauce 2 tbsp., black pepper powder 2 tsp.,
rice vinegar 1 tbsp., onion 1, garlic cloves 3, both thinly sliced, sesame oil 2 tbsp.
Heat oil in a pan, drop in onion and garlic, sauté till tender, break in eggs, add salt and a tsp.
pepper powder, scramble the eggs, add spinach, sauté till tender, add vinegar, soy sauce, and
balance pepper powder. Combine well and serve hot with your favourite sauce.

Malabar spinach with coconut

Malabar spinach 500 grams, wash and chopped, grated coconut 1/2 cup, salt to taste,
cumin powder 1/2 tsp., turmeric powder 1/2 tsp., coconut oil 1 tbsp., mustard seeds 1/2 tsp.,
onion 1, garlic cloves 2, both chopped, dried chilly 2, broken into 2 pieces each.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add chilly, followed by onion and
garlic, sauté till tender, add spinach, sauté till tender, add turmeric, cumin powders and salt.
Combine well. Dish ready to serve with rice.

Nine pulse kurma ( Navratna kurma )

Nine pulse mix 1 cup, soaked over night and pressure cooked
Onion 1,  garlic cloves 4, both chopped, vegetable masala powder 1 tbsp., salt to taste,
coconut oil 2 tbsp., coconut milk half cup, chopped cilantro 1 tbsp.
Heat oil in a pan, drop in onion and garlic, sauté till tender, add vegetable masala powder, salt,
sauté for 30 seconds, add cooked pulses, combine well, add coconut milk, allow to bubble.
Add chopped cilantro and mix well.
If more sauce is preferred add 1 cup coconut milk and adjust salt.
Transfer into a serving bowl.

Sprouted Lentils and celery

Moong Dal (Green lentils) 1 cup, soaked overnight, drained and sprouted. Steam cook for 5 min.
Celery sticks 5, chopped,  onion 1, garlic cloves 3, both finely chopped, coconut oil 2 tbsp.,
grated coconut 1 cup, cumin powder 1/2 tsp., salt to taste, curry leaf a sprig, dried red chilly 1,
mustard seeds 1/4 tsp.
Heat oil in a pan, drop in mustard seeds, allow to splatter, drop in dried chilly followed by curry
leaf. Add onion and garlic, sauté till tender, add celery, salt, turmeric powder and cooked Dal,
allow to cook well, add grated coconut and cumin powder. Combine well.
Serve with rice and yogurt.

Avil vilayichathu ( Poha with jaggery )

Red Rice flakes ( Avil ) 2 cups,  Just to make them crispy fry for 10 minutes in low flame.
jiggery powder 1 cup, fried cashew nut splits 1/4 cup, raisins 1/4 cup, ghee 3 tbsp.
Heat a  little water in a wok, add jiggery powder, allow to melt and boil, add ghee, cashew nuts
and raisins, mix well, add rice flakes into the syrup and combine well.
Allow to cool. Serve as snack.
Can store up to 10 days.

Chicken tomato curry

Chicken breast cut into 2cm. cubes, tomato 2 chopped, ginger 2 inch piece, chopped, onion 1, chopped, garlic cloves 3, chopped, chicken masala 1 tbsp., salt to taste.
Pressure cook all the ingredients. Allow to cool.
Garnish with chopped cilantro, serve with rice/ chapatti.

Koottucurry

Amorphophallus ( Elephant foot yam ) , 500 gm., black chick pea 1 cup, soaked over night,
salt to taste, turmeric power 1/3 tsp., curry leaf a sprig.
Pressure cook the ingredients. Allow to cool, if found excess juice, drain out and keep separately.
Grated coconut 1 cup, cumin seeds 1/2 tsp., shallot 1, pepper corns 5. Grind the ingredients
coarsely in a mixer. Combine coconut mix in cooked mix. Allow to bubble in low flame.
Adjust salt. Add 1 tbsp., jaggery  and mix well.
For seasoning
Finely grated coconut 1/2 cup, dried chilly 2, mustard seeds 1/2 tsp., curry leaf half sprig,
coconut oil 2 tbsp.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add dried chilly, curry leaves
followed by grated coconut, stir till golden brown, pour it into the cooked mix.
Transfer into serving bowl. Serve with rice.

Tilapia in grated coconut

Tilapia fillets 500 gm., cut into 2cm. pieces.
Onion 1, chopped, ginger garlic paste 2 tsp., turmeric powder 1/2 tsp., chilly flakes 1/2 tbsp.,
gamboge cloves 4, curry leaf a sprig, salt to taste.
In a cup of water cook the ingredients, when starts boiling, add fish fillets, allow to cook in
low flame. When cooked add  2 cups of finely grated coconut, combine well. Adjust salt.
Pour into a tbsp. coconut oil, swirl the wok, garnish with chopped cilantro and serve.

Ginger Garlic Chicken

Whole chicken 1, cut into medium pieces, chicken masala 1 tbsp., salt to taste, ginger garlic paste
2 tsp. Combine chicken with the ingredients and refrigerate for 4 hours.
Onion 2 sliced, garlic cloves 15, thinly sliced, ginger 4 inch piece, finely chopped, curry leaf a sprig,
coconut oil 1/4 cup.
Heat oil in a wok, drop in curry leaf followed by onion, ginger and garlic, sauté till tender, add
chicken, combine well, allow to boil, simmer flame, allow to cook till the gravy thickens and cover
the chicken pieces. Garnish with chopped cilantro and serve.

Celery Chicken

Chicken boneless, cut into medium pieces, celery sticks 3, cut into small pieces, chicken masala
1 tbsp., onion 1, sliced, ginger garlic paste 2 tsp., salt to taste, scallions 3 stalks to garnish,
coconut oil 2 tbsp.
Heat oil in a wok, drop in onion, sauté till tender, add ginger garlic paste, salt, sauté till aroma spreads, add chicken masala, sauté for 30 seconds, add chicken pieces, combine well, close with
 a lid, allow to cook, open the lid, add celery cuts, simmer flame, allow to cook till the gravy cover
the chicken pieces. Transfer into a serving bowl and garnish with scallion chops.