Gothambu Ada/Wheat Pan Cake

Gothambu Ada/Wheat Pan Cake

Ingredients

1. Wheat flour -1 cup
2. Grated Coconut-1/2 cup 
3. Onion -1/2 cup (finely chopped)
4. Curry Leaves -1 spring
5. Chilly Flakes- 1/2 tsp 
• OR Green Chilly-2 (Finely chopped)
6. Salt to taste
7. Oil -2 tsp

Directions

• Mix together all the ingredients except oil,add sufficient water and make a soft dough/Batter (bit watery than chappathi dough)
• Heat a Pan/Tava in medium flame and spread the dough(take hand full of dough) on the pan
• To avoid the dough from sticking to your fingers dip you fingers in water and then slowly spread the dough to make a round cake
• Pour little oil on top of the dough and cook for 3 minutes and turn the other side and cook again
• Cook on both sides till a lightly browned.

Dal Curry/Dal Tadka

Dal Curry/Dal Tadka

Ingredients

1. Moong Dal/Cherupyar parippu - 2 cups
2. Onion - 1 (Finely chopped)
3. Tomato - 1 
4. Green Chilly - 2 
5. Garlic pods - 4 
6. Turmeric Powder - 1/2 tsp
7. Curry Leaves -1 spring
8. Oil - 1 tsp
9. Mustard - 1/2 tsp
10. Cumin Seeds/Jeera -1/2 tsp
11. Shallots/Cheriya ulli -2 (finely sliced)
12. Red Chilly -2
13. Salt for taste

Directions

• Wash dal and put it in a pressure cooker
• Add Chopped onion,green chilly,tomato ,salt,turmeric powder,garlic and enough water
•  Cook it nicely (3 whistles) 
• Once it cooked, mash nicely
• Heat the oil in a pan and mustard seeds,when it pop ups add shallots,Cumin seeds,Red chilly and curry leaves and saute till onion become brown
• Pour it to the cooked dal and mix well
• Serve with chapati,Roti etc

Note : You can use even Toor dal

Shrimp /Prawn Fry /Konchu/Chemmen Varuthathu

Shrimp /Prawn Fry /Konchu/Chemmen Varuthathu

Ingredients :

1. Prawn/Shrimp- 1 cup (25-30 shrimps)

For Marinating :

1. Chilly Powder - 1 1/2 tsp
2. Ginger and Garlic Paste - 1 tsp (Optional)
3. Turmeric Powder -1/4 tsp
4. Pepper Powder - 1/2 tsp
5. Salt to taste

For Frying :

1. Coconut oil or any other Vegetable oil 

Directions :

• Clean the  Prawn/Shrimp  and marinate it with all the ingredients and keep it aside for at least half an hour (Keep it in the refrigerator -optional )
• Heat the oil in heavy bottom pan  (Medium flame)
• Place the prawn/shrimp one by one in to the pan
• Turn the other side of the  prawn/shrimp after 4-5 minutes
• Cook for another 3-4 minutes
• Remove the it from the fire and place it in the serving plate
• Serve with Rice!!

Beetroot Pachadi/Beetroot Curd Curry

Beetroot Pachadi/Beetroot Curd Curry

Ingredients

1. Beetroot - 1 medium size (Finely chopped)
2. Green Chilly -2 (finely chopped)
3. Yogurt/Thayir -1/2 cup
4. Salt to taste

For Grinding

1. Grated coconut -1/2 cup
2. Cumin seeds -1/4 tsp
3. Mustard seeds -1/4 tsp

For Seasoning

1. Oil-2 tsp
2. Mustard Seeds -1/2 tsp
3. Red Chilly-2
4. Curry Leaves-1 spring

Directions

• In a pan add the chopped beetroot,Green chilly,salt and very little water and cook it until it cooked well
• Grind the grated coconut with cumin seeds to make a smooth paste
• Add mustard seeds and grind once again (just crush the mustard seeds)
• Add this paste to the cooked beetroot and mix well
• Cook for few minutes, till the row taste of coconut gone
• Turn of the flame and when it is slightly cool add yogurt and mix well
• Heat the oil in another pan add mustard seeds,when it splutters add curry leaves,red chilly and saute for few seconds
• Pour this over the pachadi and mix well.
• Serve with Rice

Rajma Masala/Kidney Beans Curry

Rajma Masala/Kidney Beans Curry

Ingredients

1. Rajma/Kidney Beans -1 cup (Soaked overnight/6 hours)
2. Onion -1/2 cup (Finely chopped)
3. Tomato -1 (Finely chopped)
4. Ginger paste-1 tsp
5. Garlic -3 cloves or garlic paste -1 tsp
6. Cumin seeds -1 tsp
7. Green Chilly-2
8. Turmeric Powder -1/4 tsp
9. Red Chilly Powder -1/2 tsp
10. Coriander powder -1 tsp
11. Garam Masala -1/2 tsp
12. Cumin powder-1 tsp
13. Coriander leaves/Cilantro - 2 tbsp
14. Oil -2 tbsp
15. Butter -1 tbsp (optional)
16. Salt to taste

Directions

• Wash and soak the Rajma overnight or at least for 6 -8 hours and drain the water
• Add 3 cups of water to the soaked rajma and cook till it become soft (keep for 3 whistles in pressure cooker)
• Heat the oil in a pan and add cumin seeds,when it splutters add onion and garlic  and saute till onion become brown
• Add chopped tomatoes and saute till it become soft
• Add ginger paste and salt and saute for 1 minute
• Add all spice powders and cook for about 2 minutes
• Add cooked Rajama and 1 cup of water  and bring to boil (Don't drain the excess water from cooked rajma)
• Add butter and cook for about 20-30 minutes in low flame,till the gravy become thick
• Garnish with Coriander leaves and Serve with Rice,Chapati etc

Tips :

• Cook the Rajma Curry in the previous day and serve on next day,it will be very tasty
• Prepare the Rajma Curry in low flame and long time,more spices will get into the Rajama and it become more tastier

Tilapia Stir Fry with Coconut/Meen Podi

Tilapia Stir Fry with Coconut/Meen Podi

Ingredients

1. Tilapia Fillets -2
2. Grated Coconut -1/2 cup
3. Shallots/Cheriya Ully -4(Finely sliced)
4. Ginger Paste -1 tsp or finely chopped 1 tsp
5. Garlic - 3 cloves (Finely Chopped)
6. Curry Leaves -1 spring
7. Chilly Powder -1 tbsp
8. Pepper Powder -1/2 tsp
9. Turmeric Powder - 1/4 tsp
10. Oil - 3 tbsp
11. Salt to taste

Directions

• Wash and cut the fish into medium sized pieces
• Marinate with Chilly Powder,Pepper Powder,Turmeric powder and Salt
• Heat the oil in a pan and medium fry the fish
• Mash/Shred the fish with a Spoon/Fork and then add coconut,ginger paste,Garlic, Shallots and Curry leaves and mix well
• Stir for 5-8 minutes in low flame,till the fish become brown color and bit crispy
• Serve with Rice.

Spiced Buttermilk/Morum Vellam/Sambharam

Spiced Buttermilk/Morum Vellam/Sambharam

Ingredients

• Yogurt/Thayir -2 cup
• Water -1 cup
• Ginger -1 tsp
• Shallots/Cheriya Ulli -2
• Green Chilly -2 finely chopped
• Curry Leaves - 4-5
• Salt to Taste

Directions

• Blend together the yogurt ,water ,ginger ,shallots and salt
• Add finely chopped green chillies and curry leaves
• Pour to the serving glass
• Enjoy the refreshing drink on summer...Cheers!!!

Snap Peas Masala Stir Fry/Avarakkai Masala Stir Fry

Snap Peas Masala Stir Fry/Avarakkai Masala Stir Fry 

Ingredients

1. Snap Peas - 2 cup (Finely chopped-very thin)
2. Onion  -1 cup (Finely chopped)
3. Chilly Powder-1/2 tbsp
4. Coriander Powder -1/2 tbsp
5. Pepper Powder- 1/2 tsp
6. Turmeric Powder-1/4 tsp
7. Garam masala -1/4 tsp (Optional)
8. Oil-2 tbsp
9. Mustard Seeds-1/2 tsp
10. Salt  to taste

Directions

• Wash and finely chop the snap peas and onion 
• Heat the oil in a pan and add mustard seeds ,when it splutters add snap peas and onion and mix well
• Add all spice powders and salt and mix well (Don't add water)
• Cover with a lid and cook for 8- 10 minutes.Stir occasionally
• Remove the lid and cook for 3 minutes and stir in between
• Remove from the fire and serve hot with rice

Gobi Manchurian /Cauliflower Manchurian

Gobi Manchurian /Cauliflower Manchurian

Ingredients :

For making Manchurian 

1. Cauliflower - 1 medium
2. Pepper powder      -1 tsp
3. All purpose flour / Maida    - 3/4 cup
4. Corn flour or corn starch    -2 tbsp 
5. Garam masala        - 1/4 tsp
6. Salt to taste

For Sauce :

1. Finely chopped onion          - 3/4 cup
2. Ginger julienne (Finely minced) -1 tbsp
3. Garlic finely minced                 - 1 tbsp 
4. Green chilly finely chopped      - 3
5. Red chilly powder/red chilly sauce -1/2 tbsp  
6. Soya sauce                                    -2 tbsp
7. Tomato sauce/ketchup                  - 4 tbsp
8. Spring onion greens finely chopped - 4 tbsp
9. Garam masala                                -1/8 tsp
10. Corn flour or corn starch    -1 tsp
11. Salt to taste
12. Oil for frying and sauce  

Directions for dry Manchurian:

• Wash the cauliflower and cut into bite-sized florets
• In a bowl pour some warm water and add 1 tsp salt,and put the cauliflower init and keep it for 10 minutes.(To avoid insects)
• Drain out all the water wash once again and put the cauliflower in a paper towel 

• In a bowl ,add All purpose flour/Maida ,Corn starch,Pepper Powder, Garam masala ,salt and water
• Mix until there is no lumps and it become a smooth batter

• Dip the cauliflower florets in the batter and deep fry until cauliflower become medium dark brown and keep it in a tissue paper

• Now heat the oil in a heavy bottom pan and add 2 tbsp oil

• Once the oil become hot add chopped onion,garlic,green chilly

• Add ginger once the onion become light brown

• After  2 minutes add red chilly powder,garam masala,soya sauce,tomato sauce and salt

• mix well and add 3/4 of chopped spring onion (remaining need for garnishing)

• Add the fried cauliflower and mix carefully

• In a small bowl mix Corn flour or corn starch    -1 tsp and water 3 tbsp

• Pore this liquid on the  gobi manchurian and mix well

• Now the manchurian is ready,garnish with spring onion greens and serve hot!

Directions for Manchurian gravy:

• Fry the gobi florets as before

• While making the sauce add 1 1/2 water and bring to boil

• Add the corn flour water slowly

• Keep stirring till it turns to a thick gravy

• Add the fried cauliflower and mix well

• Garnish with Spring Onion.

Tips: Add the caluliflower to gravy at the time of serving ,otherwise crunchiness will go

Shrimp Masala/Prawn Masala/Konju Masala/Chemmen Masala

Shrimp Masala/Prawn Masala/Konju Masala/Chemmen Masala

1. Shrimp/Prawn - 25 pieces
2. Onion-1 cup
3. Tomato -1/2 cup
4. Ginger paste-1 tsp
5. Garlic -4 cloves
6. Green Chilly-2
7. Pepper Powder -1/2 tsp
8. Curry Leaves -1 Spring
9. Chilly powder-1 1/2 tsp
10. Coriander powder -1 tsp
11. Mustard seeds -1/2 tsp
12. Garam masala -1/2 tsp
13. Oil -4 tbsp
14. Salt to taste

For marinating :

1. Pepper Powder - 1 tsp
2. Chilly Powder - 1 tsp
3. Coriander Powder -1 tsp
4. Turmeric powder -1/4 tsp
5. Lemon Juice -1 tsp (optional)
6. Salt to taste

Directions

• Clean the shrimp and marinate it with all the spices and keep it aside for 20 minutes
• Heat the oil in a pan and add mustard seeds.When it splutters add the sliced onion,Curry Leaves, garlic and green chilly and stir till onion become brown 
• Add the Tomatoes and saute till it cook nicely (till oil appears) then add ginger paste and salt and mix well
• Add Pepper powder,Chilly powder  and Garam masala and mix well
• Cook for 3 minutes
• Add 11/2 cup water to the mixture and bring to boil
• Now add the shrimp pieces and mix well
• Close the pan and cook for 10-15 minutes,stir occasionally
• Check the salt and pepper and add according to your taste
• Cook till gravy become thick or shrimps are cooked well
• Remove the shrimp masala to a serving plate.
• Serve with Chapati,Rice ,Appam,Fried rice etc

Coconut Ginger Chutney

Coconut Ginger Chutney

Ingredients

1. Grated coconut -1 cup
2. Shallots/Cheriya ulli - 5
3. Green Chilly -4 
4. Ginger -1 tsp
5. Curry Leaves - 4
6. Salt to taste

For Seasoning

1. Oil-1 tsp
2. Mustard seeds -1/2 tsp
3. Red chilly -2
4. Curry Leaves -1 spring
5. Shallots -2 finely sliced

Directions

• Grind together all the ingredients with 1/2 water
• Stop the ginder before the paste become too smooth
• Heat the oil in a pan add mustard seeds,when it splutters add curry  leaves ,red chilly and Shallots .
• Saute till shallots become brown
• Pour this into the coconut mixture and mix well
• Goes well with Dosa,idly etc

Nadan Chicken Curry

Nadan Chicken Curry

Ingredients

1. Chicken - 1 1/2 kg 
2. Onion nicely sliced -2
3. Tomato sliced - 1 
4. Green Chilly- 5
5. Ginger paste - 1tbsp
6. Garlic finely chopped - 1 tbsp
7. Pepper Powder -1/2 tsp
8. Curry Leaves -1 Spring
9. Chilly powder-1 1/2 tsp
10. Coriander powder -1 tsp
11. Mustard seeds -1/2 tsp
12. Garam masala -1/2 tsp
13. Oil -4 tbsp
14. Salt to taste

For marinating :

1. Pepper Powder - 1 tsp
2. Chilly Powder - 1 tsp
3. Coriander Powder -1 tsp
4. Turmeric powder -1/4 tsp
5. Salt to taste 

Directions :

• Cut the chicken into medium sized pieces
• Marinate the chicken with all the spices and keep it aside for 20 minutes

• Heat the oil in a pan and add mustard seeds.When it splutters add the sliced onion,Curry Leaves, garlic and green chilly and stir till it become brown 
• Add the Tomatoes and saute till it cook nicely (till oil appears) then add ginger paste and mix well
• Add Pepper powder,Chilly powder  and Garam masala and mix well
• Cook for 3 minutes
• Add 1 cup water to the mixture and bring to boil
• Now add the Chicken pieces and mix well
• Close the pan and cook for 10-15 minutes,stir occasionally
• Check the salt and pepper and add according to your taste
• Cook till gravy become thick
• Remove the Chicken to a serving plate.
• Serve with Chapati,Rice ,Appam,Fried rice etc

Beetroot Thoran/Beetroot Poriyal/Beetroot Stir Fry

Ingredients

1. Beetroot -1 cup
2. Grated Coconut -1/2 cup
3. Green Chilly -3
4. Shallots/Cheriya Ulli -2
5. Onion -1/4 cup
6. Turmeric powder-1/2 tsp
7. Curry Leaves -1 spring 
8. Oil -1 tbsp
9. Mustard Seeds -1/2 tsp
10. Salt to taste

Directions

• Wash the  Beetroot and finely chop/shredded them and keep it aside
• Finely chop the onion and keep it aside
• Crush together the grated coconut,2 shallot,green chilly and some curry leaves.Don't make a smooth paste,just crush it )
• Heat the oil in a pan add mustard seeds,when it pop ups add chopped onion and curry leaves.
• Turn the stove into low flame and saute till onion become light brown,then add Turmeric powder and the ground coconut mixture and mix well
• Add finely chopped Beetroot , salt and a little water and mix all together
• Cover with a lid and cook for about 8-10 minutes
• Stir occasionally
• Cook uncovered 3- 4 minutes, util all the water evaporates 
• Serve with Rice,Chapati etc

Aviyal/avial

Aviyal/Avial

Ingredients

1. Vegetables ( Tindora,Drumstick,Carrot,Beans,Eelephant yam,Cucumber,Banana, snake gourd etc) - All together 3 cup (You can use any vegetables of your choice
2. Manago - 1/4 cup
•  or Yogurt- 2 tbsp
•  or Tamarind pulp - 1/2 tbsp
•  or tomato - 1 
• Note :  adjust as per the tanginess
3. Curry Leaves -1 spring
4. Green Chilly - 3
5. Turmeric powder-3/4 tsp
6. Garlic-2 clove (optional)
7. Coconut oil or Any veg oil -2 tbsp
8. Salt to taste

For Grinding 

1. Grated Coconut -2 cup
2. Cumin seeds -1/4 tsp
3. Green Chilly -2

Directions

• Wash and cut all the vegetables in medium length  
• Coarsely grind the grated coconut,cumin seeds and green chilly
• In a Pan put all the vegetables and add sufficient water ( 2 cup water) ,salt,mango and turmeric power
• When it starts boiling put the crushed coconut mixture (Don't mix it suddenly)
• Cook covered for 10-15 minutes or till all the vegetables are cooked well and all the water dried up (if you like little liquid type aviyal ,then don't allow completely dry up )
• Mix the vegetables with coconut mixture and cook for 2-3 minutes
• Pour coconut oil and curry leaves and mix well and turn off the stove
• Serve hot with Rice

Chembu Curry /Taro Curry

Chembu Curry /Taro Curry

Ingredients

1. Chembu/Taro - 2 cup (Medium size cubed pieces)
2. Kukum star/Kudampuli -1 piece
•  OR Tumerind pulp -1 tbsp (add 1/4 cup water and keep it aside)
3. Turmeric Powder -1/2 tsp
4. Salt to taste

For Grinding

1. Grated coconut-3/4 cup
2. Shallots/Cheriya Ully -2
3. Kanthari mulaku -4 
• OR Green Chilly -2
4. Cumin Seeds/Jeerakam -1/4 tsp

For Seasoning

1. Oil -2 tsp
2. Mustard seeds -1/2 tsp
3. Shallots -1 Finely chopped
4. Curry Leaves -1 spring
5. Red Chilly -2

Directions

• Clean and cut chembu/Taro into medium size cubed pieces
• Grind together coconut ,green chilly,shallots and cumin seeds and make a very smooth paste
• Cook the chembu/taro in low flame with Kudam puli/Kukum star in a pan with enough water ,till it become soft
• Then add salt and bring to boil
• Add the ground coconut paste ,turmeric powder and sufficient water and cook till gravy become thick
• Remove it from the fire
• Heat the oil in another pan add mustard seeds
• When it splutters add sliced shallots,Curry leaves and Red Chilly,saute till onion become brown
• Pout it to the chembu/Taro Curry and mix well 
• Keep it closed for 5 minutes 
• Serve with Rice

Tip 

• If you are using tamarind pulp ,pour it to the cooked chembu/Taro , before adding coconut paste
• If the chembu/Taro is not itchy (Choriyan chembu) then no need of adding Tamarind or kukum star/Kudam puli

Black Chickpeas/Chana/Kadala Curry with Coconut Milk

Chickpeas/Chana/Kadala Curry with Coconut Milk

Ingredients

1. Kadala/Chana/Black Chickpeas -1 cup
2. Onion chopped - 2 
3. Tomato chopped - 1
4. Garlic - 5 cloves
5. Ginger paste - 1 tsp
6. Red chilli powder - 1  tsp
7. Coriander powder - 1/2 tsp
8. Turmeric powder - 1/4 tsp
9. Garam masala - 1/2 tsp
10. Pepper  powder- 1/2 tsp
11. Thin coconut milk(2nd pal) - 1 cup
12. Thick coconut milk(1st pal) - 1/2 cup
13. Curry leaves -1 spring
14. Salt to taste
15. Mustard seeds -1/2 tsp
16. Dry red chilly-2
17. Oil -2 tsp

Directions

• Wash and soak the kadala overnight (8 hours) and cook till it become soft(In pressure cooker keep it for 4-6 whistles and allow it to cool)
• Heat the oil in a pan add mustard seeds,when it pop ups add Curry leaves,Red chilly ,onion and garlic ,stir till it become brown
• Then add  chopped tomatoes and cook till they are nicely cooked
• Add ginger paste and mix well with onion and tomato
• Then add all spice powders and mix well
• Add cooked kadala and mix thoroughly with masala and pour thin coconut milk and salt,simmer the flame and cook for 10 minutes or till gravy become thick
• Pour the thick coconut milk and mix well  and not bring to boil
• Serve hot with appam or puttu

Black Chickpeas/Chana/Kadala Curry with Roasted Coconut

Black Chickpeas/Chana/Kadala Curry with Roasted Coconut

Ingredients

1. Black Chickpeas/Chana/Kadala – 1 cup
2. Sliced coconut pieces (thenga kothu ) – 3 tbsp (optional)
3. Onion – 1 large sliced and chopped
4. Shallots/Cheriya ulli  – 4 sliced
5. Curry leaves – 1 sprig
6. Turmeric powder – 1/4 tsp
7. Red chilly -10 or red chilly powder-1 tsp
8. Pepper powder -1/4 tsp
9. Mustard seeds – 1/4 – 1/2 tsp
10. Dry red chillies-2
11. Coconut oil/Any veg oil – 3 tsp
12. Salt to taste
13. Grated coconut – 3/4 – 1 cup
14. Coriander seeds/Coriander powder – 1 1/2 tbsp 
15. Garam Masala -1/2 tsp 
• OR Whole spices – (
• Fennel seeds – 1/4 tsp, 
• Cardamom/Ealakka – 2,
• Cloves/gramboo – 3, 
• Cinnamon stick/Karuvapatta – 1
• star anise (thakolam) – 1 petal)

Directions

• Soak the kadala overnight (8 hours) and cook till it become soft(In pressure cooker keep it for 6-8 whistles and allow it to cool)
• Roast the coconut with curry leaves,shallots,Coriander seeds and red chilly until the coconut become brown (If you are using spice powders add it after removing from the fire) and allow it to cool
• Grind the roasted coconut and make a smooth paste
• Heat the oil in pan and mustard seeds,when it splutters add 2 red chilly,sliced coconut pieces,onion and curry leaves and saute till onion become brown
• Add the ground coconut mixture ,turmeric powder,garam masala and salt and mix well
• Add sufficient water and bring to boil
• Add the cooked kadala and cook for 3-4 mintues till gravy become thick
• Remove from the fire and serve with puttu or appam

Cabbage and Carrot Thoran/Cabbage and Carrot Poriyal/Cabbage and Carrot with Coconut

Ingredients

1. Cabbage -1/2 cup
2. Carrot-1/2 cup
3. Grated Coconut -1/2 cup
4. Green Chilly -3
5. Shallots/Cheriya Ulli -2
6. Onion -1/4 cup
7. Turmeric powder-1/2 tsp
8. Curry Leaves -1 spring 
9. Oil -1 tbsp
10. Mustard Seeds -1/2 tsp
11. Salt to taste

Directions

• Wash the  Cabbage and carrot and finely chop them and keep it aside
• Finely chop the onion and keep it aside
• Crush together the grated coconut,2 shallot,green chilly and some curry leaves.Don't make a smooth paste,just crush it )
• Heat the oil in a pan add mustard seeds,when it pop ups add chopped onion and curry leaves.
• Turn the stove into low flame and saute till onion become light brown,then add Turmeric powder and the ground coconut mixture and mix well
• Add finely chopped cabbage ,carrot , salt and a little water and mix all together
• Cover with a lid and cook for about 8-10 minutes
• Stir occasionally
• Cook uncovered 3- 4 minutes, util all the water evaporates 
• Serve with Rice,Chapati etc