Nasigorin

Jeerakasala rice 2 cups, cooked in 4 cups water. Carrots 2, chopped, onion 1, chopped,
ginger paste 1 tsp., garlic paste 2 tsp., anchovy paste 2 tbsp., cooking oil 2 tbsp.,
soy sauce 2 tsp., chilly sauce 1 tbsp., tomato sauce 1 tbsp., cooked green peas 1/4 cup,
green chilly 3, cut into thin rings, salt to taste.
Heat oil in a pan, drop in onion, saute till light brown, add garlic and ginger paste, mix well,
add green chilly, carrot, green peas, saute till stewed, add anchovy paste, combine well,
add cooked rice, combine, adjust salt and transfer into a serving bowl.

Masala Egg roast

Egg 4, boiled, peeled and sliced.
Onion 1, sliced, green chilly 3, silted, curry leaf  a sprig, garlic cloves 7, thinly sliced,
chicken masala 2 tsp., cilantro chopped 1 tbsp., salt to taste, coconut oil 2 tbsp.
Heat oil in a pan, drop in onion, saute till light brown,  add garlic, green chilly, curry leaf,
saute till stewed, add masala and salt, stir for 30 seconds, and 1/4 cup boiling water, mix
well, add egg pieces, combine well, add cilantro.
Transfer into a serving bowl.
Serve with rice and chapatti.

Chilly egg

Hen eggs 2, boiled, cooled, de shelled and halved.
Capsicum 1, onion 1, tomato 1, all cubed.
Ginger garlic paste 2 tsp., green chilly 2, silted and seeded.
Cooking oil 2 tbsp., tomato sauce 1/4 cup, soy sauce 1 tsp., rice bran vinegar 2 tsp.
Cilantro chopped 1 tbsp., salt to taste.
Heat oil in a shallow wok, drop in onion, sauté till light brown, add ginger garlic paste,
sauté till aroma spreads, add green chilly, capsicum and tomato, saute till stewed, add
sauces, salt, mix well, add egg pieces

 

Copra chutney

 Copra of 5 coconuts. Cut the copra into bits.
Red chilly 30, tamarind a small lime shape ball, garlic 2 bulbs,
separate cloves and chop it.
Heat a non sticky pan, drop in the ingredients, and sauté to fry.

 When ingredients are light brown add  4 sprigs of curry leaves.
Saute in low flame and fry the ingredients, add 1 tsp. asafoetida powder and salt to taste. Combine well.
Allow to cool.

Grind the ingredients in a mixer grinder. Allow to cool.
Store in air tight glass containers.
Serve with rice, dosai, idli, chapatti and paratha.
Excellent during travel.

Pappaya, tender coconut Pradhaman

Tender coconut 2, scrape the pulp, grind in mixer.
Semi ripe papaya medium 1, skinned, cut into pieces, steam for 3 minutes and grind in a mixer.
Jaggery 600 grams,  cashew nut splits 2 tbsp., raisins 1 tbsp., coconut milk light 3 cups, coconut milk thick 1 cup, cardamom powder 1 tsp., salt a pinch, ghee 1/4 cup.

In thick bottom wok, heat the ghee, fry the raisins and cashew nuts. Keep aside. Add grinded mix
in the balance ghee, sauté for 10 minutes. Add jaggery syrup, mix well till blended, add thin milk,
cook well. When the mix starts thickens, add thick milk. Reduce flame, allow to bubble, keep on the flame till the pradhaman arrive the correct consistency. Add salt, cardamom powder and fried raisins.
Combine well, transfer into a serving bowl.

Ash gourd in curd (Kumbalanga Pullissery )

Ash gourd 500 gram, skinned, and cut into 3 inch square pieces, Green chilly 7, silted, turmeric powder 1/3 tsp., salt to taste,
curry leaf a sprig.
Cook the ingredients in a cup of water and keep aside.
Grated coconut 1 cup, cumin seeds 1/2 tsp., shallots 2, garlic cloves 2, birds chilly 10, curry leaf 1/2 sprig.
Grind the ingredients in a mixer to a smooth paste. Add the coconut mix into the cooked ash gourd, put on low flame, allow to bubble.
For seasoning
Coconut oil 2 tsp., mustard seeds 1/2 tsp., fenugreek seeds 1/3 tsp., dried chilly 3, broken into 2 each, curry leaf 1/2 sprig.
Curd ( whisked ) 3 cups, salt to taste.
Heat oil in a wok drop in  mustard and fenugreek seeds, followed by dried chilly and curry leaf.
Allow to splatter and add the seasoning into ash gourd mix along with curd. Combine well, adjust salt and transfer into a serving bowl. Excellent with rice.
 

Carrot pradhaman

Carrot, 400 grams, peeled and grated and steamed for 4 minutes.
Jaggery 500 gram, Sabudana  1/4 cup, soaked, ghee 1/4 cup, raisins 2 tbsp., cow milk 1 litre, cardamom powder 1 tsp.

Heat ghee in a wok. fry raisins. Keep aside the fried raisins. In the balance ghee add carrot, sauté till cooked. Add soaked sabudana,
mix well, add jaggery syrup, combine well, sauté for 10 minutes, then add half milk, mix and allow to boil and cook. Add balance milk ,reduce the flame, allow the payasam to get the required thickness. Add cardamom powder and fried raisins. Transfer into a serving bowl.