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.

Tomato Rice

Ingredients

Rice( I used to use ‘ponni’ raw rice )- 1 cup

Tomatoes- 3 medium size

Garlic - 4 pods

Turmeric powder-1/2 tsp

Onion-1/2 cup(chopped)

Coriander leaves for garnishing

Salt to taste

for the seasoning:
Oil - 12 tbsp gingely oil

Mustard seeds: one teaspoon

Urad dal: one teaspoon

Chana dal: 1/2 teaspoon

Red chillies: 3-5( depending on how hot you like it)

Asafoetida: a pinch

Method:

Cook 1 cup Rice with 3 cup of water .Keep aside.
In the frying pan, heat oil. Add Mustard seeds and dry red chilly ; once the seeds splutter, add Urad dal asafoetida and channa dal . Once the dal ingredients turn golden brown, add turmeric powder and garlic.
Then add onions and and fry the onions till translucent.
Add the tomatoes and cook on medium-low flame,keep stirring frequently.
When the tomatoes are cooked add the cooked rice & combine.Garnish with Fresh Coriander leaves & enjoy.

Chicken Momos

Ingredients
1. Chicken, boiled and minced-250 gm
2.Plain wheat flour/Maida-500 gm
Oil-1 tbsp
Salt to taste
3.Onions-1 chopped
Olive- 3 chopped
Ginger-1 Inch chopped
Green chilli-2 chopped
Garlic-2 chopped
Pepper-1/2 tsp
4.Soya sauce-1 tsp
5. Salt to taste
6. Tomato Garlic Sauce (For Serving & Garnishing)
Method
For Dough
Take maida in a bowl and add salt and little oil and kned it into a soft dough using water.Keep it aside.
For filling
Now take Chop green chilies, onions, garlic and ginger, Combine them it in a large bowl with minced chicken.Add chopped olives . Mix well with hand, adjust for seasoning with salt and pepper. Add Soya sauce to it and mix well, set aside.
Make small balls from the dough. Roll them into a small round and put 1 tsp of the filling in the middle. Seal it and steam in a momo steamer.Steam it for about 20 minutes. its ready to eat now Garnish the chicken Momos with Tomato Garlic Sauce and Serve it hot.

Vazhapoo Thoran/Plantain flower fry

Ingredients

Vazhapoo or plantain flower : 1 nos
Red beans or vanpayar-1/4 cup(cooked)
Fresh coconut - 1/2 cup,grated
Dried red chilli - 2 no
Jeerakam - 1 tsp
Garlic cloves - 2 no
Redchilly powder- 1/2 tap
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 2 tsp
Salt

Method
Clean and finely chop the plantain flower or vazhai poo.
Grind grated coconut, garlic and jeerakam and keep aside.
Take a tawa, add oil and mustard. Allow mustard to pop and then add dry chilli .
Now add the chopped plantain flower and add turmeric powder and redchilly powder.
Sprinkle water and allow it to cook.
When half cooked, add the cooked Red beans or vanpayar , salt and mix well.
Finally addground mixture and turn off the stove.

Serve with rice.

Drumstick leaves curry(Muringa ella Parippu curry)

Ingredients:

Drumstick leaves(Muringa ella)-2 cup

Moong dal -1 cup

Coconut - 1 cup

Turmeric powder-1/4 tsp

Chilly powder-1 1/2 tsp

Garlic (chopped)-2 flakes

Cumine seeds- 1 tsp

Mustard seeds-1/4 tsp

Dry redchilly - 3 no

Oil-3 tbsp

Salt

Curry leaves

Method

Cook dal in preassure cooker.Keep aside.

Make a ground paste of coconut,cumine powder and garlic.Keep aside.
Heat oil in a pan add mustard seeds , dry red chilly and curry leaf .
Add drumstick leaves,turmeric powder,chilly powder and salt, and saute for 4 mins.
Then add cooked dal and allow for boiling.

Add ground paste to it.And cover with a lid.

Remove from heat.Serve with Rice