Vegetable Puffs

For the dough:

2 1/2 cups of Maida (All-purpose Flour)

2tsp oil

salt

For the Masala Filling:

4 Onions (finely chopped)

3 Medium Sized Potatoes

3 tablespoons of peas

1 Carrot

1/2 teaspoon-Cumin seeds

1/4 teaspoon-Turmeric powder

1/2 teaspoon-Red chili powder

1/2 teaspoon-Garam masala powder

Salt

1-Lemon

1-sprig Cilantro (chopped)

Garlic-2 flakes

Ginger-1/2 inch

Green chilies-2

Dough:
Add Maida & salt warm water & knead to a smooth dough. Cover the dough with a wet cloth and keep it aside for 30 minutes. Keep some maida for dusting.

To Prepare the Stuffing:

Cook the potatoes, peas, beans & carrot. Mash the potatoes coarsely. Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown. Then put the boiled vegetables, turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro. Remove from fire.

Puff Preparation:

Take a small ball of dough and roll it into large thin rectangles.We can make it perfect rectangle by cutting the sides using a sharp knife.Then the dough again cut into small rectangle.Take each rectangle and brush the 4 sides using a little water or beatened egg(if u use eggs).keep the stuffing at center and fold the 4 edges.The brushed edges smoothens the sticking.
Pre heat the oven at 300 F. Apply little water to a tray and arrange the puffs with enough space in between. Brush little milk on top of the puffs(or beatened egg) bake for 45 minutes until golden brown. Serve hot.

Simple White Cake

Ingredients

Soft butter 16 oz

Sugar 10 2/3oz

Eggs 3

Salt 1 pinch

Flour 16 oz

Baking powder 1 Tbsp

Some lemon zest

Some orange zest

Preheat the ovenFirstly, set the oven to 315 degrees Fahrenheit or gas mark 2 1/2 .

Make the batter - add butter, and sugar into the mixer bowl. And slowly blend on a slow to medium speed, then increase the speed and blend for a couple of minutes, until the batter has
become whipped and fluffy.

Add in the eggs. Slow down the blender speed before adding the eggs in individual batches. Add in first egg, allow it to mix in thoroughly. Before adding in the second egg, allow to combine, add in the third and continue this process of adding and combining until all the eggs are used and are thoroughly mixed in.

Fold in the rest of the ingredients. Now add the lemon zest, orange zest, salt, baking powder, turn down the speed and slowly begin to add in the batches of flour. Little by little allowing each batch to mix in before adding the next. A useful tip-If you want to add any dried or candied fruit or any nuts, then add them at this point. Continue by removing the bowl and giving it a final stir by hand using your rubber spatula.

Transfer to the baking tinSpoon the creamy batter into the spring form tin, scarping of any of the batter from the sides of the bowl with our spatula. Then spread it evenly into the mould of the tin.

BakePlace your cake into the centre of the preheated oven and bake for roughly 50-55 minutes. Check with skewer to see if it is done. If the skewer comes out dry it is ready to be removed.
Allow the cake to cool before serving. It is now ready to serve!This is a good base to make a layered cake, so get experimenting! There are a myriad of fillings that you can try from chocolate to raspberry, strawberry, and coffee or simply cream! Enjoy!

Banana Chocolate muffins

Ingredients

Butter at room temperature - 1/4 cup
Egg - 1
Sugar - 3/4 cup
All purpose flour - 3/4cup
Baking powder - 1 tsp
Salt - 1/8 tsp
Milk - 1/4 cup
Vanilla - 1/2 tsp
Blueberies - 1/2 cup
Nuts -1/2 cup
Cocoa powder(chocolate)-2 tble spoon
Banana-2

Preheat the oven to 325 degree F.

Mixing

Cream butter and sugar together until it is nice and smooth. Add egg and whisk to incorporate. Sift flour, baking powder,cocoa powder and salt together and add it to the sugar-butter-egg mixture. Add milk and mix everything together with a wooden spoon. Add vanilla.Add paste of bananas. Add the blueberries,nuts and gently stir to incorporate. Pour into muffin tins and bake 25-30 minutes or until a toothpick inserted at the center of a muffin comes out clean. Remove from the oven and cool on wire racks. This recipe makes 6 medium size muffins, but you can easily double or triple it.

Chicken Biriyani

Ingredients

Basmati rice - 2 1/2 cups
Chicken- 1/2 kg

Egg-2
Onion(medium) - 6 nos(chopped finely)
Tomato(medium)chopped - 3
Garlic - 7 big cloves
Ginger - 1 and 1/2 inch piece
Green chilly - 2
Garam masala powder - 1 tbsp
Yoghurt - 4 tbsp
Coriander leaves - 1 cup
Ghee - 1/2 cup
Lime juice - 4 tsp
Chilly powder - 1 tsp
Pepper powder - according to taste
Turmeric powder - 1/4 tsp
Cardamom(Elakka) - 2
Cinnamon(Karugapatta) - 3 small pieces
Cloves(Grambu) - 2
Salt to taste

Preparation

This is a Kerala style chikken biriyani.

• Grind garlic,ginger and green chilly together to make paste.
• Heat ghee in a pan.
• Saute onions till golden brown.
• Add garlic-ginger-green chilly paste and fry for 2 mins.
• Add chopped tomatoes, chilly powder, turmeric powder, garam masala powder, mint leaves ,salt and coriander leaves into it.
• Saute for a few minutes till the masala becomes thick.
• Add cut and cleaned chicken pieces and stir.
• Pour little water and mix.
• Cook till chicken is done.
• Add yoghurt.

For rice

• Boil water in another vessel.
• Add enough salt, a pinch of turmeric powder, cardamoms, cinnamon, cloves and 1 spoon ghee into this.
• Add double(of rice) qty of water and cook till done.
• Heat a vessel.
• Pour a little of ghee.
• Put a little of cooked rice and spread 1 tsp of lime juice over it.
• Place one layer of the chicken masala above it and repeat the process till the rice and masala are over.
• Close the lid tightly and heat on a low flame for about 10 mins.
• Boil the eggs for 10minutesand serve this also with the rice

Serve with Lime pickle and onion-tomato salad.This is the southern kerala style to serve with boiled egg.

Aviyal(veg.Mix curry)

Ingredients

Vegetables

You can use some or all of these available south Indian veggies like
kumbalanga (similar to cucumber),
kathirikka (baingan or eggplant),
Padavallanga (snake gourd) or padaval (chundakka)
Drumsticks (muringakka),
Raw plantain etc.
You can also use carrots (1 or 2 only, else it becomes too sweet),
Long beans or French beans,
Cucumber,
Potatoes,
1 plantain or raw banana
1 or 2 green chilies

Others

1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Raw coconut or coconut powder (1/2 cup)
Salt to taste (one teaspoon)
Fresh curry leaves

Preparation

Boil the veggies with water (say 1/2 cup), salt and turmeric powder. Rinse the vegetables well before boiling. If using drumsticks, add only at the very end. Reduce the salt you add. The total sliced vegetables should total approximately five cups. When boiling add very little water if the veggies you add are rich in water (cucumber, cumbalanga etc.) Add the sliced green chilies to the boiling vegetables if you don't like it too hot. Else blend it with the coconut.Add the veggies that take longer to cook like plantain first, then beans etc. Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chilies or half the green chilies, and cumin. When the veggies are almost cooked, add this blended paste and curry leaves cook for a few minutes. You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it). Serve the above with rice.

Cabbage Thoran

Ingredients

Chopped cabbage - 3 cups
Turmeric powder - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Green chilies - 2 or 3
Fresh coconut - 1/2 cup
Garlic cloves - 3
Onion - 1 small (optional)
Urad dal - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Oil - 1 teaspoon
Salt to taste

Preparation

Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop, add the urad dal and curry leaves. Then add the onions and sauté till browned. Now add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes. Crush the garlic and cumin seeds and add to the cabbage along with the green chilies and the coconut. Stir for a few more minutes and remove from heat.

Veg fry(mizhukkupuratti)

Ingredients

2 cups ivy gourd(kovakka) sliced

1 big onion(savola)sliced
3 teaspoons oil
Salt to taste

Preparation

Heat the oil in a frying pan add one tblsp of oil.When the oil become hot splutter the mustard seeds.Add one red chilli and some curry leaves.To this add the ivy gourd along with onion.Add a little salt and saute for a minute. Then cover the vessel and cooked.stire for a mintu while cooking because it may stick to the vessel.When the raw smell disappears saute again and add little more oil.When the ivy gourd and onions are fried take it out of flame.
You can use any vegetables like carrot,ladies finger,brinjal,plantains ( green bananas),cabbage,beans etc for this recipe.

Rasam

Ingredients

Shallots(red onion) sliced-2
Tomatoes - 1 large
Tamarind extract - ½ teaspoon
Black pepper crushed - ½ teaspoon
Whole red pepper (dry red chili) - 1or 2
Chili powder - ½ teaspoon
Coriander powder-1/2 teaspoon
Turmeric powder - ½ teaspoon
Methi powder(uluva/fenugreek powder)- 1/4 teaspoon
Asafoetida(kayam)-a pinch
Garlic cloves crushed - 3
Mustard seeds - ½ teaspoon
Coriander and curry leaves - a bunch
Salt to taste.

Preparation

Heat oil, fry mustard seeds, then add onion, red chile and stir for a while. Then add curry leaves (optional),and then fry the crushed black peppar and garlic.When a nice aroma(smell)comes and then add all the powders and salt. Stir for a few seconds.Add the tomato slice and a little of water.Add asafoetida and tamarind.cover the vessel to cook the tomatoes.When it is cooked add the water and allow it to boil. Turn Off the flame and garnish with coriander leaves.

Pulisseri

Ingredients

3 shallots(red onion) sliced
2 or 3 Green chile, cut long
¼ tsp. Turmeric powder
¼ tsp. methi (uluva/fenugreek) powder
¼ tsp. cumin (jeerakam) powder
1/4 cup coconut shredded
Oil
Salt
Mustard seeds
Curry leaves
1/2 cup Yogurt whipped well.

Preparation

Grind coconut with turmeric powder,cumin,garlic,1 red onion,methi powder and green chilli.Heat oil, fry mustard seeds, then add onion, green chile and stir for a while. Then add curry leaves (optional), and then all the grinded paste and salt. Stir for a few seconds, then add the the yogurt and 1/4 cup water.
cook to become hot.But not allow to boil because it will lose its consistancy . When cooked, take it off the stove. And it is ready! Note: (You can add ripe mangoes which is sliced and cooked in this recipe.Then it will be the mampazha puliseri).

Parippu Curry

Ingredients

• Moong dal(cheru payar) 1 cup


• Turmeric powder 1/2 tea spoon


• Cumin powder 1/2 teaspoon


• Garlic crushed 1 or 2


• Coconut shredded 1/4 cup


• Pearl onion(kochulli) 4


• Green chilli 2


• Red chilli2


• Curry leaves a few


• Salt to taste

How to prepare

Dry roast the moong dal on medium heat for 10 minutes.Crushed it for 2 or 3 seconds in a mixi or in an ammikkalu(if u have).Note that it should not be powdered.

In a deep bottom vessel add the crushed moong dal,two sliced onions,sliced green chilli,turmeric powder and salt.Pour enough water to cook the mong dall(almost just above the level of moong daal).

Grind the coconut with the garlicclove and cumin powder to get a fine paste .When the moong dal cooked add this paste and allow to just boil.(Note that just boil).Then take it out of flame.

In a pan heat little coconut oil. Splutter mustard seeds,Stir red chillies and some curry leaves.Then pour it into the parippu curry.

Serve it with choodu choru,pappadam... Wow...here comes the nostalgia of Thiruoonam...

Kerala Sambar

Ingredients

Part 1

1. Onion(savaula) 1
2. Thuvar dall 1/2 cup
3. Potato 1
4. Tomato 1
5. Drum stick/muringakkai(if u have) 1
6. Ladies finger 6
7. Ash gourd(kumbalanga pieces) 1/2 cup
8. Cucumber(vellari) 1/2 cup
9. pumpkin(mathanga) 1/2 cup
10. Amaraka 5
11. Brinjal(vazhuthananga) 1
12. Raw Banana 1
13. Green chillies 2 or 3
14. Curry leaves few
15. Coriander powder 2tbl spoons
16. Turmeric powder 1 tea spoon
17. Chilli powder 2 tea spoon(or as desired)
18. Fenugreek seeds flour(Uluva powder) 1/4 tea spoon
19. Asafoetida(Kayam) a pinch(or as desired)
20. Tamarind(a small onion size) soaked in water
21. Salt for taste

Part 2

1. coconut oil 1 tbl spoon
2. Mustard seeds a few
3. Red chillies(vattal mulaku) 1 or 2

How to prepare(its very easy!)

Cook all the vegetables with currypowders ( part1) with enough water. For this you can use a pressure cooker or even a deep bottom metallic vessel. Here I am using a pressure cooker because it is more suitable to preserve all its taste I think.When the 3 pressures are done take it out of flame. After some time when all the pressures are gone slowly open the the cooker.Using a flat bottomed spoon grind all the vegetables in the cooker so it will become a nice gravy.
In another vessel heat little coconut oil. Splutter mustard seeds,Stir red chillies and some curry leaves.Then pour it into the sambar.

Serve with rice.This is my own recipe.You can change the amount of chilli powder and asafoetida according to your own taste.

In this sambar you can add a little coconut which is fried and grinded. I saw that this will increase the taste of sambar.Actually this tip is from my mother- in- law and her dishes are very special and delicious.