Nellika Achar

1 kg Nellikka/Amla

1 tsp mustard seeds

6 tbsp chilly powder 

¾ tsp asafoetida

1/2 tsp fenugreek powder(uluva podi)

2-3 dry chilie

2tsp sugar

Small amt of tamarind

curry leaves few

salt to taste

sesame(gingelly) oil

Wash the gooseberries in running water and steam them for 10-12 minutes.

Once it becomes tender, remove it from the heat and keep it for cooling.

Cut each gooseberry into 4-5 pieces and remove the seed. Keep the boiled water for further use.

Heat little oil in a pan and roast the chilie powder in very slow flame and grind with gooseberry cooked water.Keep the flame in a low-medium level and heat the oil in a deep frying pan. Add the mustard seeds.Once the seed starts to splutter, add the curry leaves mustard seeds,fenugreek seeds dry chilie , turmeric powder, asafoetida powder.

Reduce the flame ,add the amla pieces and saute it for few minutes. Add the salt if needed.

Keep the flame in low range and pour in the ground paste, tamarind and 2tsp sugar. Heat it to a boil.

Once it becomes thick, turn off the heat.

Mulakita vecha meen curry

1 kg of fish (according to your choice)

4 tablespoon of Kashmiri Chilli powder

4 tablespoon of Coriander powder

1 pinch of turmeric powder

4-5 pieces of Kudam Puli / Cambodge

2 tbsp ginger chopped

2 tbsp garlic chopped

Handful of sliced  shallots

1 sprig of curry leaves

1/2 teaspoon of fenugreek seeds

3 tablespoon of coconut oil

Salt

Method of preparation

Wash and clean the fish and keep it aside

Soak the Kudampuli in  cup of water along with little salt.

Chop the ginger, shallots and garlic to fine pieces.

Slightly heat the chilie powder and coriander in very slow flame.

Grind this powder with coconut.

Heat an open mouthed earthenware pot or a cooking pan with 2 tablespoon of coconut oil.

Add the mustard seeds and fenugreek seeds.

When the seeds start spluttering, add the finely chopped shallots, ginger and garlic.

Stir it well to form a golden brown colour.

Reduce the heat and add the paste of chilli powder and coriander powder into it.

Stir it well in a very low heat for few minutes until the oil starts appearing.

Add water as needed and allow it to boil.

Once it starts boiling add the fish,kudam puli and salt according to your taste.

Reduce the heat and cook it for 10 to 15 minutes.

Once it is cooked add curry leaves and ½ tablespoon of coconut oil.

Remove from the flame after 1 minute. Serve it with rice or tapioca dishes.

Chicken Nuggets

Wash the chicken pieces .Drain it completely and sprinkle pepper powder,salt and add curd.Mix well.(Marinate for 30 mins).Beat the egg in a different bowl.Transfer the bread crumbs to another bowl.Firstly dip chicken in flour(corn flour or maida), then dip in the egg mixture. Then coat in bread crumbs. Repeat this for all the nuggets.Rest them for 15mins in refrigerator which helps in sticking the bread crumbs to chicken without falling apart.Heat oil in a pan.When the oil is just hot enough, shake off the excess crumbs and fry in oil until golden.Continue frying the chicken, (2mins on each side) or Cook until the pieces turn golden brown.

Sharkara Payasam

Ingredients 

1 cup short grain rice/pachari/Payasam rice

2 cups water +1.5 cups milk (or use only water for cooking rice)

1.5 cups melted Jaggery 

½-1 cup grated coconut

2 tbsp ghee 

1 tbsp cahsewnuts 

1 tbsp raisins 

¼ tsp Cardamom powder 

Directions

Wash and boil rice with 2 cups of water when the rice is almost cooked add milk and cook till rice is mushy consistency.Heat heavy bottomed pan and add melted Jaggery to it .And also add cooked rice. Pour 1 tbsp ghee and mix well. Mix grated coconut also and mix well. Heat the remaining ghee in a pan and fry cashews and raisins.Pour over the payasam. Serve warm. 

Note :

If you are using Payasam rice, you need to cook in pressure cooker, otherwise it will take long time to cook over stove top.

Inji Curry/Puli Inji

Ingredients

2 tbsp coconut oil

1/4tsp mustard seeds 

2 sprig curry leaves

2-3 red chilie 

250g (125g) Finely chopped Ginger

100g(50g) green chilie (chopped)

150g(75g) tbsp grated jaggery(adjust to your taste)

200g (100g) Tamarind(refer pic)

2 cup water 

Salt
1tsp (.5tsp) turmeric
1tsp (.5tsp) Chili powder
very small piece of kayam
Pinch of Uluva podi

Directions

Soak tamarind in 2 cups of water for 10-15 mins.Extract the juice and drain it.Heat oil in a pan,add ginger,green chili,curry leaves and saute till the raw smell of ginger is gone and it starts turning slight brown in colour.(it takes 20 mins).Then add the tamarind juice.When it starts boil add jaggery,chili powder,turmeric powder,uluva Podi and salt.Reduce the flame and cook till it reaches the thick consistency.

Dates Cake

Ingredients

3 Eggs

2 cup Seedless Dates

1 cup sugar Sugar 1 cup

¼ cup Milk

1 cup oil

½ tsp Baking soda

1 tsp Baking powder

2 cup All purpose flour 2 cup

1 tsp Vanilla essence 1 Tsp

Cashew nuts

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour the pan. Soak the dates in enough water for 15 mins and grind it with milk. Keep it aside. In a bowl, sift together flour, baking soda, baking powder and Set aside. Beat the sugar and egg well. Then pour oil into this and mix it. Using a large wooden spoon or a very heavy whisk, combine together flour, egg mixture and vanilla essence. Finally add ground date mixture and fold in well. Pour into prepared pan, and bake at 375 degrees F  for 40 to 45 mins or until toothpick inserted comes out clean. Allow to cool for 20mins before serving.

Original Recipe here

Fried Dates

Ingredients

20 Dates

20 Cashews

1/2 cup Maida/All purpose Flour

2 tbsp Rice flour 2 tsp sugar

A pinch of salt

Directions

Make a slit on one side of the dates and replace with cashews. Repeat this process for all other dates and keep it aside.In a bowl, mix maida, rice flour, pinch of salt and sugar. Make a smooth thick batter by adding the required amount of water.Heat oil in a pan. Dip the dates in the batter and deep fry them till golden brown. Serve hot.