Mango Rice

Ingredients:
Raw Rice - 1 cup
Grated green mango - 1/2 cup(total 1 1/2 cup grated green mango)
Green chillies-2 no
For Masala
Turmeric Powder-1/2 tsp
Mustard seeds-11/2 tsp
Red Chilli powder-1/2 tsp
Grated Green Mango -1 cup
Fresh Coconut, grated-4 tblsp
Asafoetida powder-1/2 tsp
For Tempering
Chana Daal, rinsed -1 tbsp
Red Chilli, halved -1
Mustard seeds-1 tsp
Raw Peanuts-4 tblsp
Coriander leaves
Oil- 3tblsp
Method
Cook the rice and spread on a platter to cool. Set aside.

For masala: put mustard seeds, asafoetida powder, red chilli powder, turmeric powder, and grated coconut in a blender Add half the grated mango. Blend into a fine paste. Set aside

Heat oil in a heavy bottomed vessel and add the mustard seeds. Once they pop ,add chana daal, red chilli,Green chillies and coriander leaves. When the channa daal is golden, add the peanuts. then add the remaining mango. Sauté for a few minutes over a medium heat, until the mango is cooked. Now add the masala. Cook until the raw smell disappears. Remove from heat up and set aside. When the rice is cool, add salt to taste and extra coriander leaves. Stir the masala little by little, until well blended. . Make masala keep iton refrignator for 1 week.

Ayala Varuthathu/Mackerel Fry

Ingredients
1)Indian Mackerel 4 no
2)Pepper powder 2 tbsp
3)Ginger-garlic paste 3 tbsp
4)Red chilli powder-1 tbsp
5)Turmeric powder - 1/4 tsp
6)Salt to taste
7) oil for deep-frying
For garnishing:-Coriander leaves,Onions and tomato
Method
Wash and Clean Mackerel .Mix ingredients from 2-6 . Marinate this paste over the fish / in the slits and keep aside for 1 hour.
Heat oil in a frying pan. Fry 1 fish at a time on medium flame. Fry till golden brown. Turn the Fish over and fry other side also. Decorate with onion, tomato and coriander leaves . Serve hotwith rice or chapathi.

Omakkay Thoran/Papaya Thoran

Ingredients

Papaya - 1 medium sized,chopped

Fresh coconut - 1/2 cup,grated

Green chilli - 3 no

Dried red chilli - 2 no

Jeerakam - 1 tsp

Garlic cloves - 2 no

Turmeric powder - 1/2 tsp

Urad dal - 1/2 tsp

Mustard seeds - 1/2 tsp

Oil - 2 tsp

Curry leaf - 5 leaves

Salt

Method:

Mixture 1: Grind grated coconut, garlic and jeerakam and keep aside.

Heat the oil in a wok. Add the urad dal and mustard seeds. When the seeds pop up, add dried red chillies and green chillies,curry leaf. Then add chopped papaya,turmeric powder and salt. Cover the pan with a lid and cook for 10 minutes. Then add mixture 1. Stir well for 3 minutes.

Unniyappam

Ingredients:
Raw rice 2 cups
Jaggery(sharkkara) powdered 2 cups
Banana 4 nos
Cardamon powder 1 tsp
Sesame seeds or jeerakam 1 tsp
Thengakothu(coconut flakes) 1/2 cup
Ghee 2 tbsp

Method:
Soak raw rice overnight in water. Drain out the water.Grind the raw rice till it becomes powder,add powdered jaggary,and ripe bananas.Grind well.Roast the coconut bites in ghee and add them in to the above mixture. Also add jeerakam or sasame seeds and cardaman powder.Keep this batter for 1 hour.

Use Appakkaara(Unniyappam cannot be made without appakkara) to make unniyappam, otherwise you can make neyappam

Heat the appakkara,pour oil in each holes . When oil is hot,then pour the batter into each hole.
Reduce the heat to medium, allow it to cook slowly. Do not cover the pan.
After 3 minites turnover the appams and cook for 3 minutes.when both sides become brown colour, remove appams from oil.

:- For softer appams, use more banana