Egg & Peas Kurma

Egg & Peas Kurma

1. Hard boiled eggs – 5

2. Onion – 2 big, finely sliced

3. Tomato – 2 (grind to a paste)

4. Green chilly – 5, split lengthwise

5. Cooked green peas – 1/2 cup

6. Coriander powder – 2-3 tsp

   Turmeric powder – 1/4 – 1/2 tsp

7. Ginger & garlic – 1 tbsp, chopped

   Whole pepper – 1 1/2 tsp

   Cinnamon -  a small stick

   Cloves – 3

   Cardamom – 3

8.  Medium thick coconut milk – 1 1/2 cups

    Thick coconut milk – 1/2 cup

    

9.  Curry leaves

10. Coriander leaves

11  Salt

12. Oil

Grind/crush together number 7 ingredients. 

Heat oil in a pan and add finely sliced onions. 

When onion becomes golden brown colour, add the ground masala,Green chilly  & curry leaves. Cook till the raw smell of masala goes. 

Add coriander & turmeric powder, cook for a few minutes. Add tomato paste & salt. 

When oil starts appearing, add the cooked green peas and stir well. 

Add the medium thick coconut milk. Let it boil. 

Add the egg pieces, and cook for 5 more minutes. 

Add thick coconut milk and cook for around 5 more minutes. 

Garnish with coriander leaves.Serve hot with roti/appam/chapathi/puttu etc;

Notes: I used coconut oil for this recipe. In the original recipe, potato is also used. If you want, you can use 1 medium size potato (cubed & boiled) and add it along with the green peas.

Pepper Egg Masala

Pepper Egg Masala

An egg dish that tastes well with steamed rice. Easy to make, this spicy dish is a personal favourite egg recipe of many foodies.

Ingredients

Oil - 1 tbspn
Garlic coves (crushed) - 2
Onion (thinly chopped) - 1
Green chillies (slit length wise) - 3
Tomato (chopped) - 1
Soya sauce - ½ tspn
Pepper Powder - ½ tspn
Salt, to taste
Coconut powder 1 tbspn
Water - ¾ glass
Eggs - 3
Coriander (cilantro) leaves, a few

Preparation

Heat oil in a heavy bottom sauce pan.
Add garlic and saute just until fragrant.
Add onion, green chillies and tomato and saute for a few more minutes.
Add soya sauce, pepper powder and salt.
Mix coconut powder in water and add this mixture to the prepared masala and stir.
Break the eggs into it. But do not stir after that.
Lower the heat and cook till the eggs are done.
Turn off the heat and garnish with coriander leaves

Mint-Chicken

Mint-Chicken

Chicken well marinated with the essence of mint (pudina) that enhances digestion allowing as many helpings as you can have.

Ingredients

1. Chicken (whole, with the skin) - 1

2. Dried Mint leaves/ fresh Mint leaves ground to paste - 3 tsp
Cinnamon (powdered) - ¾ - 1 tsp
Cardamom (powdered) - ½ tsp
Black pepper powder - 1 tsp
Balsamic vinegar - 1 ½ tbsp
Salt - to taste

3. Olive oil - 1½-2 tbsp

Preparation

1. Wash the chicken, pat dry and keep aside.
2. Mix the Mint paste with the cinnamon, cardamom, black pepper powder, balsamic vinegar and salt.
3. Pour in the olive oil and use your fingers to knead the spices with the oil.
4. Garnish the chicken, nice and even with the mix.
5. Push the skin from the neck portion of the chicken, backwards using it to tie the legs with the tail.
Fold the tip of the wings inward and keep aside overnight.

6. Heat the oven to 375◦ F.
7. Place the garnished chicken in a roasting pan (breast portion upward) and roast for an hour, without covering.
8. Before cutting, cover the chicken, lightly, with foil.
9. Dress with Mint leaves and serve hot with Mint sauce.

 

To make Mint Sauce
1. Mint leaves - ¼ cup
2. Vinegar - ¼ cup
3. Powdered sugar - 1 tbsp

Preparation
1. Dissolve the sugar in vinegar, pour over the Mint leaves, refrigerate for a day and serve.
2. If you feel the vinegar is too sour, add a little more sugar, some water, boil for a short while and then refrigerate.

Karimeen Pollichathu

Karimeen Pollichathu

(Kerala Special)

Pearl spot, (locally known as karimeen) when baked in plantain leaf, becomes a highly sought after dish.

Ingredients

1. Pearl spots (medium sized) - 2 nos

2. Onion -1/4 kg,
Ginger -1 piece,
Garlic -15 flakes,
Green chillies - 4 nos,

3. Tomato (chopped) – 4 nos
4. Chilly powder- 1 ½ big spoon
5. Turmeric powder -1/4 small spoon
6. Pepper powder- 1/2 small spoon

7. Cumin seed -1/4 small spoon,
Vinegar - 2 big spoons,
Salt- as required,
Coconut oil- 4 big spoons

8. Cinnamon - 2 small pieces

Preparation

Clean the fish and make gashes on both sides.
Chop the second set of ingredients into small pieces.
The fourth set of ingredients should be then made into a paste by adding vinegar.
Place an appropriate vessel on fire and pour coconut oil into it.
Add cinnamon to it. After a few seconds, remove the cinnamon from oil.

Add the second set of ingredients to this oil and stir well. When the onion becomes golden brown in color, add the paste.
When it all gets blended well in slow fire, add tomato pieces.
Add two cups of water to this mix and let it boil.
Once it boils, add salt and remaining vinegar.
Stir well and ten put the fish to it. The fish should be allowed to remain in it till the curry thickens.
The cooked fish together with the masala should be wrapped in plantain leaf and tied with the plantain strings.
Bake the fish in a hot pan

Tapioca and Beef

Tapioca and Beef 

Kerala Style)

Tapioca and beef together make a mouth-watering combination and is a quintessential aspect of Kerala cuisine.

Ingredients

1. Tapioca ( cut into small pieces)-1 kg 

2. Beef finely chopped)-1/4 kg, 

turmeric powder-3/4 tea spoon,salt-as required 

3. Grated coconut-half a coconut,

button onion- 2 nos,

garlic- 2 flakes,

pepper-8 nos 

4. Coriander powder-3 small spoons, 

chilly powder-2 small spoons 

5.Curry leaves-as required 

6.Coconut oil-2 big spoons

Preparation

Finely grated beef should be mixed with salt and turmeric powder. 

Cook it properly.Heat coconut oil and add the third set of ingredients to it. 

After frying it properly, add coriander powder and chilly powder to it and blend it all well. 

Make it into a paste without adding water.

Cook the chopped tapioca in water after adding salt.After it is cooked well, drain the excess water. 

Then add the cooked beef and the third set of ingredients to tapioca. 

After putting curry leaves and salt (if only needed) place it back on fire and stir well.

Vellayappam (Appam -Kerala Special)

Vellayappam (Appam -Kerala Special)

Ingredients

2 cups rice
1 cup grated coconut
¼ cup cooked rice
1 tsp yeast
Salt, to taste
1 cup water
1 tsp sugar
1 tbsp oil

Preparation

Soak rice for 6 to 8 hours in water. Drain & grind along with coconut, cooked rice, salt and water.
Make a smooth batter. Soak yeast in 2 tbsp lukewarm water with sugar.
Keep for 10 minutes.
When it turns frothy, add to the rice mixture, mix well and keep aside for 8-10 hours to ferment.
Heat a small deep pan. Grease it and pour 3 tbsp of batter, twirl the pan, so that a thin lace
forms on the side of the pancake.
Cover and cook for 2 to 3 minutes. Remove appam from pan.

Vegetable Stew - Kerala style

Vegetable Stew - Kerala style

Ingredients:

2 potatoes, boiled, peeled and cubed
2 cups small cauliflower florets
1/2 cup fresh / frozen green peas

1 tsp oil
3-4 cloves
2 green cardamoms
1" stick cinnamon
1 - 2 green chillies, sliced
1/2 tsp ginger shredded
2 sprigs curry leaves

a pinch of turmeric powder
1/2 tsp sambar powder (optional)
1/2 tsp salt
1 cup coconut milk

Directions

In a pan, place over 1/2 cup water with the cauliflower florets and green peas. Cover with tight fitting lid and boil for 4-5 minutes, until both veggies are tender yet crisp. Keep aside.

In a wok, heat the oil. Stir in the whole spices and then the chillies, ginger and curry leaves. After 30 seconds, add the cubed potatoes, peas and cauliflower along with the water used for boiling. 

Season with salt, turmeric powder and sambar powder. Stir well. 

Once this comes to a simmer, add a cup of coconut milk. 

Let this come to a gentle simmer and then remove from flame. 

Usualy served with appam (recipe give above).

Fish Molee

Fish Molee

Ingredients

1. 1/2 kg fish fillets, cut into pieces
2. 2 cup refined vegetable oil
3. 1 cup onion, sliced
4. 1 tsp garlic, crushed
5. 1 tsp ginger, crushed
6. 6 green chillies, half slit
7. 1 tsp peppercorns, crushed
8. A few curry leaves
9. 2 cups thin coconut milk
10. Salt to taste
11. tomato, cut into four
12. 1 cup thick coconut milk

Preparation

1. Clean fish well in salted water.
2. Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves.
3. Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens.
4. Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes, taking care to see that the curry does not curdle.
5. Remove from heat and serve hot.

Fried Chicken Cutlets

Fried Chicken Cutlets

Chicken Cutlets are a must for almost every Christian special occasion. Kerala Chicken Cutlets are fried and breaded chicken patties which are served as appetizers usually along with Kerala Onion Salad (Sarlas). You can make these cutlets using minced chicken or shredded chicken. 

Ingredients
Boneless & Skinless Chicken – 1 lb
Potato – 1 big
Finely Minced Onions – 1 medium (You can use a food processor or food chopper)
Finely Chopped Green Chillies – 2 or 3
Finely Minced Ginger – 1 tbsp
Finely Minced Garlic – 3 cloves
Curry Leaves (finely shredded) – A few (optional)
Turmeric Powder – 1/4 tsp
Red Chilly Powder – 1/2 tsp (Alter according to your spice tolerance)
Coriander Powder – 1 tsp
Garam Masala Powder – 1/2 to 1 tsp
Chicken Masala Powder – 1 tbsp (Optional – I used store bought Eastern Fish Masala brand)
Oil – 2 tbsp
Bread Crumbs – 1/2 cup approx
Egg – 1
Oil for frying – As needed
Salt – to taste
Water – as required

For Marinating the Chicken
Turmeric Powder – 1/4 tsp
Kashmiri Chilly Powder – 1 tsp (Alter according to your spice tolerance)
Black Pepper Powder – 1/2 tsp
Ginger Garlic Paste – 1 tbsp
Lemon Juice – 1 tbsp
Salt – to taste

Preparation

Clean the chicken and wash it thoroughly. Prepare the marinade using the above ingredients and rub it on the chicken. Keep it aside for atleast 15 minutes.
Meanwhile, boil the potato along with salt until well cooked (Alternatively, you can pressure cook the potato for 2 or 3 whistles or you may microwave it). Remove the skin from the potato and mash it thoroughly without any chunks.
Cook the marinated chicken in little water for around 20 minutes until tender. Drain excess water if any and shred the chicken fully.
Heat 2 tbsp oil in a pan and saute onions until translucent.
Add green chillies, ginger, garlic and curry leaves and saute for a few more minutes.
Add 1/4 tsp turmeric powder, 1/2 tsp red chilly powder, 1 tsp coriander powder, 1 tbsp chicken masala powder and 1/2-1 tsp garam masala powder. Saute for 2 minutes.
Add the shredded chicken along with salt to taste and mix everything well. Saute for around 8-10 minutes and keep aside.
Allow it to cool. Then add the mashed potatoes and mix everything nicely using your hands.
Make lemon sized balls using your palm and flatten the balls to form cutlets of any desired shape.
Beat the egg in a bowl and keep aside. Take bread crumbs in a plate and keep aside.
Take one cutlet at a time and dip it in the beaten egg and then roll it in the bread crumbs until the cutlet is fully coated with bread crumbs.
Once all cutlets have been coated with bread crumbs, heat a non stick frying pan and add oil as required for deep frying or shallow frying.
Place the cutlets slowly in the pan and fry each side on medium heat for 3-4 minutes until golden brown.
Drain onto paper towels.
Serve these tasty chicken cutlets with ketchup or Onion Salad (Sarlas).

Note
You may shallow fry or deep fry these cutlets.

kozhukatta (Easter Eggs) Kerala Style

kozhukatta (Easter Eggs) Kerala Style

kozhukatta (steamed rice dumpling with coconut & jaggery filling) is the special snacks for the Palm Sunday. Christians in Kerala make kozhukatta usually on the eve or morning of Palm Sunday. Its like a custom.

Kerala christians have a great traditions and no wonder, Christian festivals are celebrated in a big way in the land. Palm Sunday, or Hosanna Njayar in local parlance, is observed with utmost reverence and special services are held on the day in churches across the State. Devotees attend the prayers holding tender coconut palm leaves (kuruthola in Malayalam) and hence the festival is called ‘Kuruthola Perunnal’. In several churches ceremonial processions are taken out. Here is the recipe...

Ingredients

Rice flour – 125 gm ( approx 1 cup)
Jaggery (Panela  .. in Spanish) – 100 gms
Coconut – 3/4 cup
Ghee – 1/2 tsp (optional)
Crushed cardamom – 1-2
Water – 1 cup (refer notes)
Salt

Preparation

For the filling

Melt the jaggery with 1/4 cup of water and strain it. Add the coconut to the filtered jaggery & mix well. Add ghee and cook till the liquid is dried up. Add crushed cardamom and remove from fire. Keep it aside.

For the dough

Boil one cup of water with salt. Add the boiled water to the rice flour little by little and mix it with a wooden spatula/spoon. Keep it aside for 5 minutes or till it is warm enough to handle. Knead the dough and make it into a soft ball. The consistency of the dough should be same as that of Idiyappam dough and also the dough should not be sticky.

Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Start folding it inwards in such a way that you get a cup shape (please refer the pic given below). Place 1-2 tsp of the filling, cover it and roll it back into a ball. Repeat the process with the rest of the dough and filling.

Steam the kozhukattas in appachembu/steamer for 9-10 minutes on medium flame. Keep it covered for 1 more minute. Serve warm.

Notes: You can use the appam/idiyappam podi to make kozhukatta. . The qty of water required for kneading the dough depends on the appam podi. Hence it can vary between 1 – 1 1/2 cup. You’ve the right consistency when the dough is not sticking to your hand. You will get around 8 medium size kozhukattas with the above quantity. You can also add chopped nuts & raisins to the filling, if you wish.

Click here for a different recipe 

Egg Roast

Egg Roast

Ingredients

Hard Boiled Eggs - 2 nos
Onions (big) - 1
Ginger - 1" piece crushed
Garlic - 2 cloves crushed
Tomato puree - 2 tbsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Salt - As reqd
Oil - to fry
Curry Leaves - A few

NOTE:-
1. You can use 1 raw tomato or passata instead of tomato puree.
2. Adding a little salt to onions when frying will make it turn brown easily.
3. Add more oil if the gravy doesnt stick to the pan. ICH egg roast normally contains a bit more oil.
4. You can use 1 tsp Meat Masala or a combination of 1/2 Tsp Garam Masala & 1/2 Tsp Meat Masala, instead of just Garam Masala.

Preparation

1)Slice onion length-wise and saute till onion turns brown.

2)Add curry leaves and saute for 2 mins.

3)Add ginger & garlic and saute for 2 mins.

4)Add tomato puree, meat masala, coriander powder, chilly powder, salt and saute for 5 minutes.

5)Saute till the gravy becomes dark in colour.

6)Add boiled eggs and simmer for 2 mins.

7)Garnish with coriander leaves.

:- Serve hot with appam, chappathis etc.

Ada Pradhaman

Ada Pradhaman

Ingredients

Short grain rice(Unakkalari) – 250 gm
Jaggery – 750 gm
Ghee – 200 gm
Coconut oil – 50 gm
Cardamom(Elakka) – 10 gm
Coconut – 3 nos
Plantain leaves(Vazha ela) – 8 pieces
Cashewnuts – 50 gm
Raisins(Onakkamunthiri) – 25 gm

Preparation

1)Soak unakkalari in water for 30 mins. Later, strain it.

2)When it becomes dry, grind it to a very fine powder.

:- Make sure you don’t have any lumps in the powder.

3)Place the plantain leaves directly on the gas flame till the colour changes.

:- This is done to make the leaves more flexible and more aromatic.

4)Add coconut oil, 100 gm of jaggery(diluted in water) to the finely powdered rice and mix well.

5)Add sufficient water and knead the whole thing very well.

:- You can check the consistency by dropping a portion of the dough from your hand. It should not be too thick or too thin. The consistency should be that of dosa batter.

6)Pour the batter through your hands very thinly on the plantain leaves. Roll them and tie them up on both sides with the plantain threads/strings.

7)Boil water in a big vessel.

8)Place the tied plantain leaves filled with ada batter, in the boiling water for 30 mins.

9)Remove from the hot water and strain it.

10)Pour cold water over it and make it cool.

11)Take out the adas from the leaves and place them in a strainer.

12)Dissolve jaggery in a pan (preferably Urali).

13)Cut the ada into fine pieces.

14)When the jaggery solution thickens, add the ada pieces.

15)Stir well and add ghee in between.

16)Grate the coconuts and extract 2 cups of thick coconut milk, 4 cups of thin coconut milk and 8 cups of very thin coconut milk.

17)When the payasam gets reduced, add 8 cups of very thin coconut milk and mix well. Allow it to thicken.

18)When the ada gets cooked and the payasam gets reduced, add the 4 cups of thin coconut milk and mix well.

19)When it too gets reduced and thickens, add the 2 cups of thick coconut milk.

20)Add powdered cardamom and mix well.

21)Heat it through.

:- Do not boil.

22)Fry the cashews and raisins in ghee.

23)Add it to the payasam and mix well.

Vishukanji

Vishukanji

Ingredients

Red Rice - 3 cups
Raw Rice - 1 cup
Jaggery - 1cup
Grated Coconut - 1
Water - 20 cups
Salt - to taste

Preparation

Heat jaggery with some water.
Strain the content and keep aside.
Boil rice with 20 cups of water and cook well.
When it is done, add salt and jaggery solution.
Allow the content to thicken.
Add grated coconut.
Boil for about 5 minutes and remove from fire.

Manga Kalan

Manga Kalan

Ingredients

Small ripe Mangoes - 8 - 10 nos
Split green chillies - 25 nos
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Smashed Yogurt (without water) - 8 cups
Grated Coconut - 2 cups
Cumin - 2 pinch
Coconut oil - 4 tbs
Mustard seeds - 2 tsp
Fenugreek - a pinch
Split dry chillies - 6 nos
Curry leaves few
Salt to taste

Preparation

Cook mangoes in sufficient water with green chillies, turmeric powder and salt. Keep aside

Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.

Heat coconut oil and season mustard, fenugreek, dry chillies and curry leaves. 

Add grinded coconut mixture and saute well. 

Add chilly powder, saute for a while and put yogurt and cooked mangoes kept aside. 

Mix well. Lower the flame. 

Boil well by stirring continuously. 

When the curd thickens, remove from fire.

Pineapple Sweet Curry

Pineapple Sweet Curry

Ingredients

Pineapple - 1/2

Tamarind - 50gm
Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp

Pepper powder - 1/2 tsp

Ground Jaggery - 1/2 kg

Salt - to taste

Udid Dal - 1/2 kg

Pepper - 1tbs
Thick Coconut milk - 1/2 cup

Coconut oil - 2tbs

Mustard seeds - 1/2 tsp

Dry chillies - 2nosCurry leaves - 2-3 sprigs

 Preparation 

Remove the skin of pineapple and slice into thin pieces.

Fry udid dal in little oil till red colour. Grind it with pepper. Keep it aside.

Squeeze tamarind in water. Add pineapple, turmeric powder and salt to the tamarind water and boil. 

When it is half cooked, add chilli, pepper and jaggery powder. 

Mix well and boil until the mixture thickens. 

Add dal-pepper paste and boil again. Pour the coconut milk and stir well. 

When the mixture becomes curdy remove from fire. 

Season mustard, dry chilllies and curry leaves in coconut oil and pour it over the pineapple curry.

Pesaha Appam and Pesaha Paalu

Pesaha Appam and Pesaha Paalu

Maundy Thursday- the Thursday before Good Friday is celebrated by Christians,with great significance. It was on this day,Jesus celebrated the Passover(Pesaha) with his 12 discipes,he washed his disciples feet and then shared the last meal before crucification with them ,which is named ‘Last Supper‘.During the meal,he also commanded his disciples to break and eat bread, and drink wine in his memory ,which is still followed by the christians throughout the world,and this is called Holy Eucharist or Mass.On this day,the priests in catholic churches carry out a ceremonial washing of the feet of 12 men,following the Christ’s act. 

 In Kerala,catholics follows another tradition of Pesaha Appam (unleavened bread) and Pesaha Paalu in their houses,the whole family gathers in the dining hall,and the head of the family cuts the appam into pieces,dips in the prepared Pesaha paalu and then gives to other members,starting from the oldest.In my family,we never prepares this Pesaha appam on any other occasion,other than on Holy Thursday.


PESAHA APPAM APPAM

Ingredients

Roasted rice Flour – 2 and 1/2 cup
Urad dal (Uzhunnu)- 1/4 cup
Grated coconut – 1 cup
Cumin seeds(Jeerakam) – 1/2 tsp
Garlic pods (Veluthulli alli)- 3
Shallots (Kunjulli)- 10
Salt – to taste

Preparation

Make a cross of the Palm leaf you get from church on Palm Sunday,and place it on top of the batter. Steam cook it until done,you can use an idli cooker for steaming.Remove it from the banana leaf and serve with Pesaha paalu.
You can also prepare it without banana leaf,just pour it into a greased plate and steam.


PESAHA PAALU 

Ingredients

Jaggery (Sharkkara)- 1/2 kg
Coconut milk thin (Randam paalu)- 2 cup
Coconut milk thick (Onnam paalu)- 1 cup
Raw rice – 1/2 cup (Rosematta rice (Kuthari) / Parboiled rice is the best)
Dry Ginger(Chukku) – a small piece
Cumin seeds(Jeerakam) – 1/2 tsp
Cardamom (Elakka)-2

Method

Break the jaggery into small pieces,add 1 and 1/2 cup water into it and boil it slowly until it is completely melted.Drain it,and discard any soiled particles in the jaggery.Dry roast the raw rice till it crackle,and turn brown in color.

Grind together roasted rice,ginger,cumin seeds and cardamom into a fine powder and mix it with the thick coconut milk and keep it aside.

Add thin coconut milk into the jaggery syrup and let it come to a slow boil.Now add the ground spices mixed in thick coconut milk into the jaggery and allow it to boil again.

Stir continuously for 2-3 minutes or until thickened.Remove from the heat.

Egg Fried Rice

Egg Fried Rice

Egg fried rice is a simple recipe and can be prepared on special occasions. All ingredients are available at home any time and children would love this delicacy.

Ingredients

1. Boiled Biriyani Rice 1 cup
2. Chopped Carrot, Capsicum, Beans, Cabbage 1/4 cup
3. Eggs 2
4. Pepper powder 1/4 teaspoon
5. Soya sauce 1/4 teaspoon
6. Oil 2 teaspoon
7. Salt to taste
8. Finely chopped coriander leaves 1/4 cup

Preparation

Saute the chopped vegetables with a little oil and salt.

Then add the boiled rice to the vegetables and a little salt, pepper powder, soya sauce and mix it well.

Beat the eggs nicely and make it into scrambles with little pepper powder.
Then add the scrambled eggs with coriander leaves to the rice and vegetables and mix well.
Egg fried rice is ready.

Tapioca (Yucca) and beef

Tapioca (Yucca) and beef 

(Kerala Style)

Tapioca (Yucca) and beef together make a mouth-watering combination and is a quintessential aspect of Kerala cuisine.

Ingredients

1. Tapioca ( cut into small pieces)-1 kg
 

2. Beef finely chopped)-1/4 kg, 

turmeric powder-3/4 tea spoon,
salt-as required

3. Grated coconut-half a coconut,button onion- 2 nos,
garlic- 2 flakes,pepper-8 nos

4. Coriander powder-3 small spoons, chilly powder-2 small spoons
5.Curry leaves-as required
6.Coconut oil-2 big spoons

Preparation

Finely grated beef should be mixed with salt and turmeric powder. Cook it properly.

Heat coconut oil and add the third set of ingredients to it.

After frying it properly, add coriander powder and chilly powder to it and blend it all well. Make it into a paste without adding water.Cook the chopped tapioca in water after adding salt.

After it is cooked well, drain the excess water. Then add the cooked beef and the third set of ingredients to tapioca.

After putting curry leaves and salt (if only needed) place it back on fire and stir well.

Spicy Sambar

Spicy Sambar

Ingredients

Toor Dal 1 cup
Tamarind 2-3 inch sized ball
Tomatoes (plum) 5
Onion 1
Bottle Gourd 6×6 inch piece
Green Chillies 3
Turmeric Powder 1/2 tsp
Salt to taste

Masala:

Whole Dried Red Chiles 6-8
Coriander Seeds 1 1/2 to 2 tbsps
Cloves 4
Cinnamon 1 inch stick

Fenugreek Seeds a pinch
Urad Dal 2 tsps
Mustard Seeds 2 tsps
Cumin Seeds 2 tsps
Broken Red Chiles 3
Curry Leaves 5
Hing a pinch
Oil 2 tbsps

Method 
Remove stems, wash and slit green chillies.
Peel and chop bottle gourd into small cubes.
Wash and chop 4 of the tomatoes into cubes.
Grind one tomato(coarsely chopped) into smooth paste using water if required.
Peel, cut in half and slice the onion.

Soak the tamarind in 1 cup of water and extract the pulp.
Wash and cook the dal in 2 1/4 cups of water for 3 whistles using pressure cooker.
Mash the cooked dal roughly and keep aside.

Finely grind the masala ingredients into fine powder using a blender.
(You can roast the masala ingredients before grinding.)

Heat oil in a deep vessel, add all talimpu ingredients in order.
Then add tamarind pulp, chopped bottle gourd, onion, tomatoes, green chillies, turmeric powder, salt and 2-3 cups of water.
Cook covered until all the vegetables are almost cooked. Leave a little crunch to the vegetables.

Add ground masala powder, mashed dal, pureed tomato and water (to attain required consistency).
Let it bubble on medium-low flame for 10-15 minutes.
Serve with idly, dosa, rice etc

Rasam

Rasam

Rasam is an essential course of Indian meal. Rasam rice is preceded by curd rice which is the last course of the meal. Rasam recipe varies mainly in its spice blend. In this recipe of rasam, dal is not used in any way. Its simple and instant rasam made with few spices and preferably tomatoes.


Ingredients 

1 tsp urd dal
1 tsp cumin seeds
3/4 tsp pepper
a pinch of fenugreek seeds
Mustard
2 dry red chillis
1 medium sized tomato chopped
1/2 tsp rasam powder
1/4 tsp turmeric powder
1/4 tsp tamarind pulp
2 cloves of garlic
salt as required


Method

Heat little ghee (or oil) and splutter mustard. 

Then add red dry chillies , tomatoes, garlic cloves and a little water. 

Allow the tomatoes to cook.

Roast together urd dal , cumin seeds , pepper corns and fenugreek seeds in a pan.Grind together all those in a coffee grinder. 

Once the tomatoes are cooked add about a cup more of water .Add the rasam powder , turmeric , salt, tamarind and the ground masala.Simmer it again for a few minutes.

Serve Rasam with rice.