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.