Egg Aviyal/Mutta Aviyal

Ingredients:

1. Boiled egg - 6 nos, each cut into half
2. Potato - 1 no, cut lengthwise
3. Drumstick- 6 nos, cut lengthwise
4. Snake gourd (Padavalanga) -1 no
5. Brinjal/Eggplant-1 (small one)
   
6. Tomato -1 no
7. Curry leaves- one bunch
   
8. Green chilly - 3 nos, cut lengthwise

For grinding:

1. Grated Coconut- ½ of one coconut
2. Cumin seed- ¼ tsp
3. Shallot- 3 nos
4. Garlic - 1 no
   
5. Turmeric powder - ¼ tsp
6. Chilly powder - ¼ tsp
7. Salt as needed

Method:
Heat coconut oil in a kadai.
Add green chilly, curry leaves and vegetables except tomato and saute well.
Add 1/2 cup water and cover with a lid and cook in low flame.
When vegetables are cooked, add tomato and salt.
Then add the add ground mixture to the cooked vegetables (add little water if needed).
Add egg into this and mix slightly. Cook in low flame for about 3 min.
Add 1 tsp of coconut oil and remove from fire.
Egg aviyal goes well with rice .

Muthira/ Horsegram Chammanthi

Ingredients

1. Grated Coconut – 1 cup
2. Muthira/ Horse gram-2 tbsp
3. Dry Red Chillies – 2
4. Garlics- 3 nos (small)
5. Tamarind Paste- 1 tsp
6. Urad Dal (Uzhunnu Parippu) – 1 tsp
7. Mustard Seeds – 1/2 tsp
8. Curry Leaves – few
   
9. Salt – to taste

Method

First dry roast Muthira until it's colour changes to red. Then remove from the flame.

Then dry roast Urad dal (Uzhunnu parippu), mustard seeds, dry Red chillies and Garlic until mustard seeds pop up and garlic smell changes.

Then grind all items well.

Serve this chammanthi with rice, mezhukuvaratti and pickle.

Payarukoottan

Ingredients:
1)Green gram(Cheru Payaru)-1 cup
2)Salt to taste

for grinding:
3)Coconut-1/4 cup
4)Cumin seeds-1 tsp
5)Garlic Pods- 2 nos
6)Turmeric powder-1/4 tsp
7)Chilly powder-1/2 tsp
8)Salt to taste

for the seasoning:
9)Coconut oil -2 tbsp
10)Mustard seeds
11)Dry red chillies
12)Curry leaves



Method:

1. Pressure cook the green gram (with salt) and keep aside.Make sure its not mushy.

2. Grind coconut, garlic, cumin seeds, turmeric powder and chilly powder into a paste adding little water.

3. In a kadai, heat coconut oil and splutter mustard seeds, curry leaves, dry red chillies and then add the cooked green gram.

4. Add the ground paste and mix well.

5. Continue to cook until you get a nice flavor. Serve hot with kanji, pickle and pulisheri.

Vanilla Pancake

Ingredients

1)All-purpose flour-1/2 cup
2)Eggs-3 nos
3)Vanilla extract-1/2 tsp
4)Sugar- 2 tbsp
5)Cream cheese- 1 tbsp
6)Butter- 2 tbsp
7)Milk (optional) to make the consistency


Method

1. In medium bowl, add eggs, flour, sugar, cream cheese and vanilla. Mix by hand or electric mixer.

2. Heat fry pan to medium-high heat ,Rub pan with Butter.Take a ladleful of batter and spread it out on the heated pan. Cook until golden brown on both sides.Serve hot with honey.

Beetroot leaf Avial

Ingredients

1. Beet leaves - 1 bunch
2. Green chillies - 3 slit
3. Vellarikka(Cucumber)-1 cup
4. Green mango - 2 slices or to taste
5. Grated coconut - 1/2 - 3/4 cup
6. Cumin seeds - 1/2 tsp
7. Turmeric powder - A pinch
8. Chilli powder - 1/2 tsp (Optional)
9. Shallots - 2 (Optional)
10. Curry leaves - 1 spring
11. Coconut oil - 2 tsp
12. Salt - to taste

Method

1. Wash beet leaves well and slice the stems. Cover and cook the beet stems and Vellarikka (cucumber) in a vessel, add a pinch of turmeric powder, chilli powder (opt), curry leaves, 1/2 cup water and slitted green chillies.

2. When they are half-done, add the chopped beet leaves and chopped mango pieces.

3. Grind the grated coconut with cumin seeds and shallots to a coarse paste and keep aside.

4. When the beet stems and leaves are cooked well, bring down the heat and add the crushed coconut mixture and cover it up with the cooked vegetables. Cover up with the lid and let it cook for few minutes. Cook for 2-3 minutes and add 2 tsp coconut oil. Mix well and stop cooking. Close it with a lid and let it remain for 5 min. Serve hot with rice.

Note- Jackfruit seeds and drumstick also can be added to this aviyal to give a different taste, have to cook them along with beet stems.

Netholi/Chooda/Smelt/Anchovy Thoran

Ingredients
Netholi/Chooda/Smelt/Anchovy -1 lb (cleaned)
Green chili:3 nos
coconut oil - 2 tbsp
Kudampuli /Gambooge- 4 pieces
Curry leaf-8 no
Fenugreek(Uluva) seeds or powder - 1/4 tsp
Water 3 cup
salt- to taste
To be ground to a fine paste:
Coconut - 2 1/2 cup
Green chilly - 4 no
Pearl onions(Kunjulli) - 1 no(big size)
Turmeric powder- 1 tsp
Chilly powder - 1 1/2 tsp
Coriander powder-1/2 tsp
Methods
Heat oil(one tbsp) in a kadai,add Fenugreek(Uluva) seeds or powder,green chilly and curry leaf. When fenugreek seeds turn brown, slow down the heat and add a pinch of tumeric powder and chilly powder to get nice color.
Then add the ground paste and kudam puli on this,allow it to boil in a medium heat .When the paste boils and aroma comes, add fish pieces. Add water such that the pieces are well immersed in the mix.
:- Add less water, if you want it thick.
Reduce heat to low and cover..Let it cook for 10 minutes.do not stir with spoon.Just hold the pan on the sides and shake the pan to mix well.Remove from flame. Add 1 tbsp coconut oil and keep covered.

Spinach Soy Granules (Soya Palak Ki Sabzi)

Ingredients

1 .Soy Granules- 1 cup

2. Olive oil or any oil-2 tbsp

3.Pepper powder-1/4 tsp

Cardamom powder-1/2 tsp

Cumin powder-1/2 tsp

Green chilly-2

Ginger(chopped)-1/2 tsp

4.Spinach(chopped)- 1 cup

5.Tomato(chopped)-1 or 2

Salt to taste

6.Water-1/2 cup

7.Coriander leaves-1/4 cup

Method

Wash Soya Chunks & boil them in 2 cups of water for 15 minutes .Drain the water and allow chunks to cool. Then squeeze the water from chunks and keep aside.

Heat oil in a preassure cooker, add Cardamom powder,Pepper powder,Cumin powder, Green chilly and Ginger.Saute well until the raw smell goes off.

Then add chopped Spinach and saute well for 2 minutes. Then add tomato, soy chunks and saute. Add salt to taste.

Add hlaf cup water and close the lid of pressure cooker and cook in medium flame. After 2 whistle, remove the cooker from heat.

Garnish with coriander leaf and serve hot with Chapathi or rice.