Aviyal(Malabar style)

Ingredients

1 Raw Banana

1 Drumstick

1 Carrot

½ cup Yam

5 kovaykka (Tindora)

1 cup velarika (Cucumber)

2 Piece Bitter gourd

2 Payar( Long Beans)

6-7 nos Green chillies

1/2 tsp Turmeric powder

1 Cup grated Coconut

½ tsp Cumin seeds

2 cloves Garlic

1/2 cup Curd
Few Curry leaves
1 tsp Coconut oil

Directions

Grind together the coconut, cumin seeds and garlic to a coarse paste, adding very few amount of curd and keep it aside. Peel and chop all the vegetables into 3-inch lengths. Cook the vegetables with Green chilies, turmeric powder, salt and very little water. Once the vegetables are almost cooked,add the ground paste.Cook for another 5 mins on medium flame. Add curd,mix well and cook for 1-2mins. (Do not let it boil.) Drizzle oil and add curry leaves and mix well. Serve hot with rice.

Note:
Do not overcook the vegetables.

Lady's Finger Stew/Vendakka stew

Ingredients

2 Cups lady's finger
1 tomato
1 onion
2 green chillies
A piece of Ginger
1/2 tsp vegetable masala
1 tsp pepper powder
11/2 cup Coconut milk
Curry Leaves
Coconut oil
Salt

Directions

Cut ladies finger in 1 inch pieces and onions lengthwise. Heat oil in pan. Saute onions till soft. Add green chilies (split into two), ginger and some curry leaves. Add tomatoes and saute for few more mins. Add vegetable masala, pepper powder , lady's finger and saute in high flame for few mins. Close the pan and cook till lady's finger is cooked.Add coconut milk and curry leaves, cook for another 2-3 mins (Do not let it boil.). Serve warm with rice/chappathi.

Yellow fish curry

Ingredients

½ kg Fish
1 cup Grated coconut
¼ tsp Turmeric powder
2 tsp Chili powder
1 tsp Coriander powder
Small piece Ginger
5 Pearl onions
Small goose-berry sized Tamarind
4 cloves (Garlic crushed)
1/4 tsp Fenugreek powder
4 Green chilies
1 sprig Curry leaves
Coconut oil
Salt

Directions

Grind the grated coconut along with turmeric powder, chilly powder, coriander powder, and ginger to a fine paste adding enough water. Clean and Soak tamarind in warm water for 15 minutes. In a pan combine the ground coconut paste, fenugreek powder, garlic, slit green chilies, curry leaves and tamarind water .Boil this for a few minutes and then reduce and cook for 15-20 or until done. Heat oil in a Pan and sauté shallots and pour over the curry. serve with rice.

A cup of Corn

Ingredients 

1 ½ cup corn
2 tsp Butter
1 ½ tsp Lemon juice
Pepper powder to taste
Salt to taste

Directions 

Steam the corn in steamer. Immediately add butter, pepper salt and lemon juice. Mix well and serve hot.

Note:
You can also boil the corn but steaming tastes better.
Also you can add different flavours like  chat masala, tandoori masala etc.
You can also use a packet of frozen corn(microwave it for 2-3 mins).

Chicken Ularthiyathu

Ingredients

To Marinate 
3/4 kg chicken
3 tbsp coriander powder
2 tsp chili powder
1/4 tsp turmeric powder
3/4 tsp pepper powder
Salt

For sautéing 
2 1/2 cup onion sliced
1/4 cup coconut slices
2 tbsp Ginger
2 tbsp Garlic
3 Green Chilies
1 1/4 tsp Garam masala
2 sprig curry leaves
3 tbsp coconut oil

Directions

Dry roast coriander powder and chili powder lightly. Marinate the chicken with the ingredients given under marinate section for 30 mins. Meanwhile heat oil in a pan and fry the onions (11/2 cup) till golden brown. Also fry curry leaves in the same oil. In the same pan add the remaining onion and sauté until it begins to brown .Add ginger , garlic, coconut slices and sauté again. Add the marinated chicken and cook. When the chicken is almost done,add garam masala, fried onion and curry leaves.Cook till chicken is done. Take out the lid and sprinkle some garam masala on top and mix well. If there is still gravy in the pan, cook uncovered till dry up. Serve with rice.

Note:
If you are using boneless chicken add ¼ cup water to cook the chicken.
Use Home made garam masala.

Veg Pulao

Ingredients

1.5 cups Basmati rice
 2 cups chopped vegetable (Refer nots)
1 onion
4 cloves
2 cinnamon
1 Bay leaf 
1/2 tsp turmeric powder
1 tbsp finely chopped ginger
1 tbsp finely chopped Garlic
3/4 tsp chili powder
1 tsp Garam masala
A handful of coriander leaves and mint leaves
3 cup water
1 tbsp lemon juice
1/2 cup curd
Ghee/oil

Directions

Heat oil/ghee in a pressure cooker,cloves, cinnamon stir fry 30 secs. Add ginger , garlic and saute for 30 secs. Add the sliced onions and saute until golden brown.Add red chili powder ,turmeric powder and saute. Add chopped vegetables and saute for another few minutes. Also add garam masala ,coriander leaves and curd. Mix well. Reduce heat, add the raw rice, mix, saute for 2min. Add water and bring to a boil. Also add salt and lemon juice .Close the lid and cook for 2 whistles. Wait for 10 mins and release the pressure. Serve warm

Notes:
Vegetables I used are Beans, carrot, cabbage. Also I add some cubed apples, potatoes , peas etc.

Broccoli Soup

Ingredients

125gm Broccoli
1 Onion (large sized)
1/2 litre Milk
2.5 tbsp Butter
1 tbsp Maida/All-purpose flour (heaped)
1 tsp Pepper powder
3/4-1 cup Water
Salt

Directions

Heat the butter in a saucepan. Add the onion and garlic and saute till translucent. Add the broccoli and saute a little. Add 1/4 cup milk , 3/4 cup and salt. Allow the broccoli to cook. Grind to a paste (not very fine paste).Heat the remaining butter and add flour to it and saute for 30 secs.Add the milk and Pepper. Stir with a whisk to avoid lumps.Once the milk starts boil add the brocdoli paste. Heat/boil till desired consistency.Add salt and pepper to taste.Garnish with a small microwaved floret of broccoli.

Note:

If you grind the broccoli to a fine paste , then the colour will be green or else the colour remains light cream.