Lemon Rice

Ingredients:
Rice - 1 cup
Ghee - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal- 1 tsp
Dry red chilly -2 no
Green chilly-3 no
Ginger - small piece
Turmeric powder - 1/2 tsp
Lemon - 1 no
Coriander leaf
Salt to taste
Method:
Cook 1 cup Rice with 2 cup of water .Keep aside.
Chop Ginger and Green Chilly and keep them aside.
In the frying pan, heat Ghee. Add Mustard seeds and dry red chilly ; once the seeds splutter, add Urad dal and channa dal. Once the dal ingredients turn golden brown, add turmeric powder, salt, coriander leaves ,chopped ginger and green chilly.Saute Well.
Add cooked rice and lemon juice on it and mix well .
Now lemon rice is ready to serve.

Pappaya Ularthiyathu

Ingredients

Pappaya-2 cup

Oil

Mustard seeds-1 tsp

Shallots- 2 no

Garlic- 1 no

Curry leaf-6 no

Turmeric powder-1/2 tsp

Red chilly powder-1 tsp

Salt to taste

Method

Clean pappaya and Cut in to medium pieces.

Heat oil in a pan.Add mustard seeds. When it starts spluttering, add shallots and garlic.After they turns brown add cury leaves,red chilly powder,pappaya and salt. Saute well and cover it with a lid.Allow it to cook for 10 minutes.

Remove lid and stir well.

You serve this dish with rice or chappathi.

ChillyChicken

Ingredients:-

(1)Boneless skinless chicken – 1 lb

(2)all purpose flour-1cup

Cornflour – 1/2 cup

Salt - 3 tbsp

Pepper - 5 tbsp

Egg - 1

(3) Oil

(4)Onion diced – 1 big

Green bell pepper diced – 1

Ginger chopped – 1 tbsp

Garlic chopped – 1 tbsp

Green chillies chopped – 3

(5)Salt & Pepper - to tast

Soya sauce - 3 tbsp

Tomato sauce - 3 tbsp

Sugar - 1 tsp

Chilly powder - 2 tsp

(6)Cornflour - 1/2 cup

Water 1 cup

(mix well the cornflour and water and keep aside)(7)Spring onion
Method:-
Cut the chicken into small cubes and wash them.

Make a fine and thick batter by adding all ingredients mentioned in (2). Add chicken pieces into it and marinate it for an hour,preferably in a refrigerator.
Heat oil in a pan.Deep fry chicken pieces. Drain and keep it aside.
Heat 2 tsp of oil in a kadai saute onion,Saute till the onion get golden colour and soft. Then add green chilly, garlic and ginger and green bell pepper and saute for another 2 minutes.
Then add the ingredients mentioned in (5) and saute well. Add fried chicken. Then add the ingredients mentioned in (6) and saute well.
Then spread spring onion on it, and now chilly chicken is ready.(if u want more gravy,add 3 tbsp cornflour and 2 cup water in to the chiken).
Enjoy with naan, Chappathi, fried rice or freshly boiled rice.

Ethakkay jam/Banana jam

Ingredients
Banana /Ethakkay - 2 no(about fully ripe medium bananas)
Sugar - 1 cup
Fresh lemon juice - 1 tbsp
Cardamom powder - 1 tsp
Method
Cook ripe banana until it is soft and then grind well to make it a thick paste.
Pour the mixture in to a pan and stir well.
When small bubble comes add sugar and stir well.
Atlast add cardamom powder and lemone juice.
Now jam is ready.This can be spread over the bread.

Naadan egg roast

Ingredients
Egg - 3 nos(hardboiled)
Onion(sliced thinly) - 2 no(medium size)
Ginger - 1/2 tsp
Garlic - 6 no
Green chilli- 2 no
Coriander powder - 2 tbsp
Dry redchilly - 5 no
Pepper powder - 1/2 tsp
Oil - 3 tbsp
Mustard seeds - 1 tsp
Fennel seeds - 1 tsp
Curry leaves - 5 no
Water - 1 cup
Coconut milk - 1/2 cup
Salt - As reqd
Method
Heat a pan ,add coriander,dry red chilly and salt and fry on medium heat. Then grind well.
Make few slits on the hardboiled eggs.
Heat oil in a kadai.Splutter mustard seeds and fennel seeds and saute curry leaves.Add onion,ginger and garlic,green chillies and saute well.Add the ground mixture to it. Saute again for a while.
Add water and salt.Allow it to boil.When it starts to boil, add eggs and coconut milk.when gravy thickens to the required consistency, remove from heat.
:- Can serve hot with roti, chappathi, puttu, appam etc.

Avial

Ingredients
Elephant yam (Chena)
Cucumber (Vellarika)
Carrot
Raw banana
Drumstick
Potato
Snake gourd (Padavalanga)
Tamarind - gooseberry size
To be ground to a fine paste:
Coconut - ½ cup
Shallot - 4
Chilly powder - 1 tsp
Turmeric powder - ½ tsp
Cumin powder - ¼ tsp
How to make tamarind pulp:
Soak tamarind in 1/2 cup of water for 30 minutes and mix well. Extract the juice and keep aside.
Method:
Wash all vegitables and cut them into 2 inches long and keep aside.
Heat coconut oil in a kadai. Add green chilly,curry leaf and vegitables and saute well.
Add 1/2 cup water and cover with a lid .cook in low flame.
When fully cooked, add tamarind pulp(as your taste) and mix well.
Add ground mixture to the cooked vegitables. Add 1 tsp of coconut oil and remove from fire.

Kappa Puzhukku

Ingredients
Kappa(Tapioca)- 2 roots
Turmeric powder -1 tsp
Redchilly powder- 1 tsp
Curry leaf
Coconut oil-1 tbsp
Salt
To be ground to a fine paste
Coconut-1 cup(grated)
Garlic-2 no
Green chilli-1 no
Cumin seeds- 1 tsp
Method
Cook kappa/tapioca in pressure cooker along with salt,turmeric powder and chilly powder.
Drain out exess water from it and smash well.
Add grond mixture of coconut,ginger,greenchilly, cumin seeds and mix well.
Then add curry leaves and coconut oil for taste.
it is good to be with fish curry