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.