South Indian Vegetable Korma

Ingredients;
Vegetables- 2 cups(I used carrots, potatoes,peas and cauliflower)
Turmeric-1/4tsp
Salt-1tsp
For the gravy;
Onions-1,finely chopped
Tomato-1 chopped
Coconut-1cup
Cashews-5
Green chillies-2
Garlic-2large pods
Chilli powder-1tsp
Garam Masala-1/2tsp
Fennel seeds-1/2tsp
Water-1cup
Oil-2tbsp

In a pressure cooker add hte vegetables with the turmeric ans salt.Pressure cook for three whistles.
In a grinder add the coconut,chillies,chilli powder,garam masala,fennel  seeds,garlic and cashews.Grind to form a smooth paste. In a pan,heat the oil and saute the onions.When its cooked add the tomatoes ans the ground paste.Cook it until oil separates.Then add the cooked vegetables and allow to cook for 5 mins or until gravy thickens.Add more salt if required and garnish with chopped coriander leaves.
Serve with rotis,rice,appams or bread!!!!!!!!!!

Inji Thayir (Ginger Yogurt)

Ingredients;
Curd -200mls
Ginger-1tbsp,very finely chopped
Green chillies-2,finely chopped
Mustard seeds-1/4tsp
Hing-1/4tsp
Red chillies-2
Curry leaves-1sprig
Oil-2tbsp
Salt.

Mix the salt ginger and green chilli with the yogurt.Heat the oil in a pan and splutter the mustard seeds.Now add the red chillies,hing and curry leaves.Saute it for few seconds.Pour this over the yogurt,Serve!!!!!!

Kootu Curry(Yam,Plantain and Black chickpea cooked with coconut)

Ingredients;
Yam-1cup,
Raw plantain-1cup
Cube both of these 1x1cms to match the size of kadala
Kadala-1cup
Turmeric-1/2tsp
Grated coconut-1cup
Chill powder-1/2tsp
Cumin seeds-1/4tsp
Garlic-1to2 cloves
Salt as per taste
For tadka;
Oil-2tbsp
Shallots-5,finely chopped
Coconut grated-2tbsp
Curry leaves-10
Dry Red chillies-2
Water-1/2cup

In a pan add the yam with turmeric,salt and some water.When its half done add in the raw plantain and cook until done.Do not allow it to mash.Pressure cook the kadala with salt and water.Drain it and keep it aside.In a mixer add the grated coconut,chill powder,garlic,cumin seeds.Dry grind this.In a pan Mix the yam,plantain,kadala and the ground coconut mix.Pour in half cup of water &allow this to steam for 3to 4mins.In a separate pan,heat the coconut oil.Splutter the mustard seeds,add in the shallots,red chillies,curry leaves and coconut .When the shallots and coconut brown pour it over the vegetable.Stir well and serve with rice.
I made it dry,if you want you can pour in more water and mash some vegetable for consistency.

Aval /Poha Payasam

Ingredients;
Aval-1cup
Sugar-5tsp
Cardamom-3pods
Butter-1tbsp
Milk-1cup
Nuts-3tbsp
Raisins-3tbsp

Heat the butter in a sauce pan.Fry the nuts and rasins.Add in the poha and roast it until it shrnks and is coated with butter.Pour in the milk.Allow t to boil.Powder the sugar with the cardamom and add this to the payasam.Once it boils reduce the flame and cook it for 10 mins or more until t starts thickening.Switch off the flame and allow to rest for 10 mins.
Serve hot or cold!!!!!!!!!!!

Mambazham Pulissery/Ripe Mangoes in Yogurt and Coconut Gravy

Ingredients;
Yogurt-1 cup
Ripe mangoes-3,small size or 1 large,peeled and cubed
Chilli powder-1/4tsp
Turmeric-1/4tsp
Salt as per taste
For Coconut paste;
Grated coconut-1/cup
Green chilli-2
Cumin seeds-1/4tsp.
Water as required.
Grind these to form a thick paste.
For tempering;
Oil-2tbsp
Shallots-3 to 4,finely chopped
Curry leaves-10
Red chillies-2
Fenugreek seeds-1/4tsp
Mustard seeds-1/4tsp

In a sauce pan add the mangoes and the seed with the chilli powder,turmeric and salt.Pour in half cup water.Allow to cook until the mangoes are cooked and sauce thicken.Stir  in the coconut paste and allw to cook on a low flame.Pour in the yogurt and mix well.Allow to heat but do not allow to boil.Now in another sauce pan heat oil,splutter the mustards.add in the fenugreek,shallots,red chillies and curry leaves.Allow this to rown and pour it over the yogurt gravy.
Serve with rice!!!!!!

Pumpkin Curry

Ingredients;
Pumpkin-2cups,cleaned and cubed
Coconut-1/2cup,grated
Shallots-5
Green chillies-2
Cumin seeds-1/4tsp
Curry leaves
Turmeric-1/4tsp
Mustard seeds-1/2tsp
Salt as per taste
Oil-2tbsp
Water-1/2cup

Add turmeric,salt and water to the pumpkin,Allow it to cook until the pumpkin is well cooked to be mashed with a spoon.Add the coconut,3shallots,green chillies and cumin seeds to a grinder and form a smooth paste.Add this to the mashed pumpkin and allow it to heat but do not allow to boil.You may add water as per your desired consistency.In a sauce pan,heat the oil,splutter the mustards,add the finely chopped shallots and curry leaves and lastly add 1tsp of grated coconut.Fry this until brown and pour this over the curry.Leave it for 10 mins.Then serve with hot rice and ghee!!!!!!!

Lemon Pickle(Naranga Achaar)

Ingredients;
Lemon-6
Garlic-1pod,quarter each clove(Iused the large ones)
Ginger-1inch,roughly chopped
Chilli powder-2tsp
Turmeric-1/2tsp
Asafoetida-1/4tsp
Mustard seeds-11/2tsp
Fenugreek seeds-1tsp
Gingelly oil-1/2cup
Salt as per taste

Steam the lemons for 10 to 12 mins.Take it out before the skin bursts or the pickle will be bitter.Cut each lemon into 8 if using big ones or else quarter each.Add salt and mix well.Roast the fenugreek and 1tsp mustard seeds,powder it and keep it aside.Heat oil in a pan.Splutter 1/2tsp mustard seeds.add in the ginger and garlic.Saute for few seconds followed by turmeric,hing and chilli powder.Switch off the flame.Add the cut lemons.Mix well and finally add the powdered fenugreek and mustard seeds.Mix well.Store in a sterilised glass jar.Will keep good for 2 weeks.Refrigerate to keep it fresh longer!!!!!! 

I used lemons because the gravy forms thick.You may use lime.
To make it without chilli powder,add in few chopped green chillies.

Couscous/Dalia Payasam

Ingredients;
Couscous-1cup
Jaggery-1cup
Coconut milk-1cup
Hot boiling water11/2cup
Cumin seeds1/2tsp,roasted and crushed
Cardamom pods-3,crushed
Bay leaves-2
Coconut flakes,Nuts and raisins-3tbsps
Ghee/Butter-2tbsp

Add the boiling water to the couscous.Close the lid and leave it for 5mins.Grate the jaggery and melt it.Add 3 to 4 tbsp of water to avoid burning.Strain the jaggery and pour it into the couscous.Also add the cumin,cardamom and bayleaves.Now allow it to cook on a medium flame.When the couscous absorbs the jaggery completely and thickens.Slowly add in the coconut milk.Do not allow to boil after this.When the payasam is hot,switch off the flame.In a separate pan,melt the butter,fry the coconut flakes and cashews,then add the raisins.Take it off the heat and let the raisins swell up.Pour this on top of the payasam.
Leave it for 10 mins and then serve!!!!!!!!!!

You may substitute sugar instead of jaggery.
I dissolved 2 tbsps of maggi coconut powder into 1 glass of cow's milk.You may opt to use coconut milk or plain milk only.

Avalose Unda

Ingredients;
Rice flour-1cup
Grated coconut-1/2cup
Jaggery-1/2cup,hot,melted to thread like consistency and strained
Dried ginger-1/2inch,crushed
Cumin seeds-1tsp
Cardamom seeds-3 pods

Roast the coconut and rice flour together on a medium flame until the flour is golden colour.Now let the mix cool.Throw in the ginger,cumin and cardamom seeds.Grind these ingredients with the flour to a powder form.Take out 2 to 3 tbsp of this powder on a plate.Add the remaining into a pan.Now slowly add in the hot liquified jaggrey and mix it well with the flour.Let the pan sit on a hot girdle to avoid the mix hardening.Now make small balls out of this flour mix.Its difficult cos its very hot but you need to make it when its hot or else the flour wont take shape.Put these balls into the powder you have kept aside and let it coat well.
Serve when it cools down and hardens!!!!!!

Tofu-Green peas Curry(Secret Revealed)

Yet another Tofu recipe.I had some left in the fridge from yesterday and I cooked it for today.My H wasn't impressed to hear the same name on the menu today as well but he was surely impressed with the curry.For all those Mattar paneer lovers;you can use the same recipe and my secret ingredient as well.

Ingredients
Tofu-200 gms,cubed
Green peas-1/2cup
Cumin seeds-1tsp
Onion-1,finely chopped
Ginger garlic-1tbsp,minced
Green chillies-2 slit lengthwise
Tomato-1,pureed
curry leaves-1sprig
Chilli/Paparika powder-1tsp
Garam masala-1tsp
Milk-50mls
Philadelphia cream cheese-35gms,small tub
Oil-1tbsp
Coriander leaves-1sprig,finely chopped
Salt as per taste 

Heat the oil in a pan and throw in the onion,ginger garlic,green chillies and curry leaves.Add some salt to it.When the onions are half done,drop in the peas and tofu cubes.Stir fry it until the peas are cooked and the tofu is golden coloured.Add the spices and let it roast.When the raw smell is gone,pour in the tomato puree.Let it cook in the puree.When the mix gets dry pour the milk ;when it comes to boil,stir in the phila cheese.Mix it well.Garnish with chopped coriander leaves.
Serve hot!!!!!!!!

Plantain Stir fry/ Kaya uperi

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis

Ingredients

Raw plantain-3

Chilli powder-1 tsp

turmeric powder-1/2 tsp

pepper powder-1tsp

coconut chips-3 tbsp

salt as per taste

oil-2 tbsp

water-2 to3 tbsp

Peel the plantains into thin but long slices as shown in the pic.It may look like chips from Burger King but half the length.

Now coat these and the coconut chips with the chilli,salt,turmeric and pepper powder.

Take a flat pan.Add oil.When the oil is hot enough,Add the chips to it.Pour 2 to 3 tbsp of water and leave it covered on a medium flame for 5 mins.The chips will cook in the steam.Now leave the pan open and let it roast on the pan.Cook till its crispy enough for you.

Pumpkin curry

Pumpkin the halloween monster can be cooked in numerous ways.I have a curry recipe here.hope u all like it.

Ingredients

Pumpkin/substitute with butternut squash-250 gms

coconut-1/2 cup

green chillies-1 to 2

turmeric-1tsp

cumin seeds-1tsp

mustard seeds-1 tsp

dry red chilli-2

curry leaves-1sprig

shallots-2 chopped

salt as per taste.

water-1 to 11/2cup

Peel the skin of pumpkin and remove the seeds.Cut it , add turmeric,salt and water and cook it.

Grind together the coconut,green chillies and cumin seeds.Make a fine paste.Mash the pumpkin but do not puree it.Pour the coconut paste and heat the mixture.Stir it,avoid boiling.Now heat oil in a pan add mustard seeds,when it splutters add shallots,red chilli and curry leaves.Saute it and then pour it into the pumpkin curry.
Enjoy with steaming hot rice!!!!!!

Curd curry(Moru curry)

,sadyaA moru curry may be the easiest curry u can make....The thought of having it with hot rice and just pickle makes my mouth water.Back home we make yogurt from culture and it used to be sour.But here it becomes a bit difficult due to cold weather and getting the natural yogurt from the shops is easy and cheap.

Ingredients;

Natural yogurt-2 cups

cumin seeds-1tsp

shallots-5 chopped

green chilli-3 finely chopped

ginger garlic-finely chopped-2 tbsp

curry leaves-1 sprig

red chilli-2

fenugreek seed-1tsp

mustard seeds-1tsp

turmeric-1 tsp

oil-1tbsp

salt as per taste

Blend the yogurt .Heat oil in a pan.Splutter mustard seeds.Now put in the cumin and fenugreek seed and red chilli.Saute it and then add the onions, ginger ,garlic ,green chillies and curry leaves.Add the turmeric.When the raw smell is gone, add the blended yogurt to this and keep on stirring till the curd curry is hot.Avoid overheating as curd will curdle.Switch off the flame.Now add salt and stir well.

Moru curry can also be made with coconut.For this you gring coconut-1/2 cup with cumin seeds and green chilli.Add this before you add yogurt in the above recipe cook for a minute and then add the curd.

Ethakya & payar payasam

Onam feast is incomplete without atleast one payasam.I wanted to make something different this onam.This was the first time I tried this but it came out well.

Ingredients;
Ethakya-3 to 4 medium steamed and minced or mashed
Moong dal(payar)-50 gms-cooked
Jaggery-150gms/2cups liquidised and strained
coconut milk-1cup
ghee-1/2 cup
sago seeds or sabudana-cooked
cumin seeds-1tbsp crushed
cardamom powder-2tsp
dry ginger-1inch crushed

Add the cumin seeds and dry ginger while you liquidise the jaggery then strain it.
Heat ghee in a pan and fry the nuts and raisins.Remove it and then add the banana and stir it into the ghee for 5 minutes.Add the cookd lentils and sago seeds.You need to mix it well to avoid it sticking to the pan.Once its mixed well ,slowly add the jaggery.The colour of the payasam depends on the type of jaggery we use.I used black jaggery(chakkara).Now add the coconut milk,Mix well then add cardamom powder.Switch the flame off when the mixture is hot.do not allow it to boil.Add the fried nuts and raisins.
This payasam is best served warm as it tends to thicken when it goes cold.if this happens Add hot milk and stir well till the texture returns to normal.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Beetroot leaves thoran(beet leaves cooked with coconut)

Summer is nearly over.Time for harvest now.I got this sapling from my neighbour.The plant has grown though the beets are still small.

Ingredients;

Beetroot leaves;washed and cleaned-1 bunch

grated coconut-1cup

green chilli-1

cumin seeds-1tsp

garlic-1 to 2 cloves

shallots-2 to 3

turmeric-1tsp

red chilli-2

curry leaves-1sprig

shallots-1 minced

oil-2tsp

salt as per taste

Finely chop the leaves.Now dry grind the coconut, shallots,green chillies,garlic,cumin seeds,tureric and salt.heat oil in a pan.Splutter the mustard seeds.add minced shallots,red chilli and curry leaves to it.Saute for a minute,then add the leaves.Cover it and let it steam for 2 minutes.Now add the ground coconut mixture.Mix well and close the lid for the mix to steam.Open and stir it till the mix is dry.

Serve with curd rice !!!!!!!!!!

Mango pickle

Pickles are prepared from a variety of meat, fish ,vegetables or fruits.This recipe of mango pickle is a Kerala speciality.

Ingredients;

Raw mango-4 nos

ginger garlic minced-3tbsp

chilli powder-2tbsp

turmeric-1tsp

asafoetida/hing-1tbsp

fenugreek powder-1/2tsp

salt to taste

mustard seed-1tsp

fenugreek seed-1tsp

curry leaves-1sprig-optional

oil-refined, mustard or sesame oil-5tbsp

vinegar-3 to 4 tbsp-optional.

Cut the mangoes small, u can peel it if u like.Now heat a pan, add the oil.Splutter the mustard seeds,add fenugreek seeds,ginger, garlic and curry leaves.Saute it. Now add the chilli powder, turmeric, salt and asafoetida.Switch off the flame.You may add vinegar now if u like.Now add the cut mangoes and mix to coat it well.

Tastes good after kept for 2 days in an airtight jar.

Payar payasam (green lentil dessert)

Payasam or kheer is a dessert.Its mainly made on auspicious occasions.Payar payasam is my husbands favourite.

Ingredients;
yellow moong dal-1cup
jaggery-1/2 cup liquidised adjust the sweetness as per ur taste
coconut milk-1cup
cardamom powder-1tsp
ghee-1tbsp
dry fruits-50 gms -raisins and cashewnuts
sago -cooked 3tbsp
water 1 cup

Roast the dal, wash it and pressure cook it with  water.Now heat ghee in a pan and add the cooked lentils, stir it well to mix the dal with the ghee.add the cooked sago, jaggery and cook it for few mins.Sprinkle the cardamon powder.keep on stirring to avoid burning.When done add the coconut milk, switch off the flame and mix well.
In another pan heat the ghee and roast the raisins and cashew nuts.Add this into the payasam.
Your payasam is ready to be served hot or cold.

Beetroot pachadi

Pachadi is a south indian dish.It can be made from vegetables or fruits in combination with curd.Its commonly eaten with rice and lentils.This is my mummy's recipe.I just added beetroot to it.

Ingredients;

Beetroots-cooked and thinly sliced

curd-2 cups

ginger-1/2 inch

onion-1

chilli-2

curry leaves

grated coconut-1/2 cup

mustard-1/2 tsp

oil-1tbsp

salt as per taste.

Add oil in a pan.Splutter the mustard seeds.Add onion,ginger,green chilli and curry leaves.Saute it .Grind the coconutand add it to the mix, then add the beetroot.cook for a minute.Now mix the curd into this.Remove from stove before curd curdles.Add salt as per taste.