Sambar

Ingredients:(You can use any mix of veggies you like..)

1 Cup                 -   Toor Dal(Thoran parippu), washed
1 big                   -   Potato, diced
1 no.                   -   Onion, sliced
2 no's.                 -   Tomato, diced
1 Tbsp.               -    Oil
100g.                  -    Lady's Finger
50g.                    -    Drumstick
1/2 tsp.               -    Turmeric powder
1/2 tsp.               -     Chilli powder
1 tsp.                  -     Coriander Powder
1/2 lemon size    -    Tamarind (Soak in water)
1/3 tsp.               -    Asafoetida/hing
1/3 tsp.               -    Fenugreek Powder
Salt & Water as required

For Tempering & Garnishing:

1 tsp.                   -    Mustard seeds
5 no's.                 -    Dried Red chilli
10 g.                    -   Coriander Leaves, chopped
2 sprigs               -   Curry Leaves

Method:

1.  Boil half a litre water in a hard bottomed vessel (can be made in a pressure cooker, it's quicker)and put the washed dal in it. When the dal is cooked add the onion, tomato, veggies of your choice and potato to it and allow it to cook.
2. In a separate pan heat a little oil and saute the drumstick and lady's finger well and add the chilli, turmeric and coriander powder and saute(Do not burn the spices). Add this to the cooked dal and combine well.
3. Squeeze the tamarind and add the water and the required salt and asafoetida to the dal. Add water if required. Allow it to boil
4. When all the veggies are cooked add fenugreek powder and remove from flame.
5. In a separate pan heat oil and splutter mustard seeds and the red chillies and incorporate it with the sambar.
6. Finally garnish with coriander leaves and crushed(with your fingers) curry leaves and keep it closed until ready to serve.

Karimeen(Pearlspot) Polichathu

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           This is not the traditional way to make Karimeen Polichathu.
In this recipe the fish and the masala is cooked in water minus the banana leaf. I wouldn't call it a fish curry though, none the less the flavour is good.

Ingredients:

500g.           -   Karimeen(White Pomfret/ Avoli can also be used)   
2 tbsp.         -   Red Chilli Powder
15 No's        -   Shallots       
1 cup           -   water
2 Sprig's       -   Curry Leaves
1 Tbsp.        -    Coconut Oil 
Salt as required

For Grinding:

 5 no's.         -    Green chilli
20 no's.        -    Shallots (Onions can also be used)
2 Sprig's       -    Curry leaves
      

 Method:

1. Clean the Fish and make slits on both sides of the fish.
2. Very lightly grind the chilli powder and the shallots and incorporate the salt in it.
3. Rub this mixture on the outside and inside of the fish.
4. Take a flat clay pot and place the curry leaves in it, over this place the prepared fish and pour water over it. Cook this over low flame.
5. When it is half done, flip the fish over.
6. Spread the grounded mixture of green chilli and shallots over the flipped over fish and pour very little water in to it. Allow to boil.
7. After 2 mins. and when you have the desired amount of gravy pour the coconut oil and remove from flame. And it's ready to serve.

     Recipe source: Vanitha magazine

Carrot Raita

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Ingredients:
Serves:3-4
Thick Curd        -      1 cup     
Carrots, washed & grated   -     1 Cup           
Green chili, finely  chopped   -  1      
Oil           -     2 Tbsp.
Mustard seeds   -   ½ tsp.         
cumin seeds       -   ½ tsp.          
asafoetida           -   1 Pinch           
Few cilantro leaves, chopped 
Salt to taste


Method:

1.  Gently combine the grated carrots and salt into the curd.
2.  Heat the oil in a small saucepan and splutter mustard seeds, cumin seeds and asafoetida. Add the chili and cilantro saute for a minute. Remove from  heat.
3.  Combine this seasoning along with  salt into the carrot-curd mixture & serve.

Cucumber & Carrot Salad

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Ingredients:
1 no.            -     cucumber sliced thinly
2 no.            -     carrots sliced thinly
1/2 no.         -      red onion sliced thinly
1/2 ''             -     ginger finely chopped
1/4 cup        -     cider vineger
2 tbsp.         -      honey
1/4 cup        -     extra virgin olive oil
1 bunch       -     fresh mint chopped

salt & pepper according to taste

Method:
Combine all the ingredients well in a bowl and adjust the seasonings  according to taste.

Cucumber Salad with Oregano

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Ingredients:
Serves: 4
3 no's        -   Cucumbers cut in small cubes 
3 no's        -   Tomatoes, deseeded and cut in small cubes
1/2 tsp.     -   Dry Oregano
1 tbsp.      -   Olive oil
4 tbsp.      -   Vinegar
Salt to taste

Method:
Combine all the ingredients and serve after 10 mins.
The salad gets better the longer it sits. 

Cucumber Raita

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Ingredients:
Serves:2
2 cups             -    curd
1 no.               -     cucumber, grated
1/2 tsp.           -     roasted cumin powder 
1 no.               -     small green chili, finely chopped
Few sprigs of coriander for garnish
Salt to taste 



Method:

1. Soak the grated cucumber in salt for 10 mins. Squeeze out the water after soaking.
2. Whisk the curd and combine the green chili and the cucumber.
3. Sprinkle the roasted cumin powder and garnish with coriander leaves. Serve chilled. (Goes well with chapati)

Butterscotch pudding

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  Someone  once told me that avocado pudding was the best pudding but after tasting both the avocado and butterscotch pudding I have a totally different opinion. Some might  say avocado is the best but I say butterscotch is the best.
Ingredients:
Serves 4
2 tbsp.           -     unsalted butter
1 1/2 cups     -     dark brown sugar
1/2 tsp.         -      salt
1 1/4 cup      -      heavy whipping cream
3/4 cup         -     whole milk
3no's             -     egg yolks
1 1/2 tbsp.    -     vanilla extract

Method:

1. Preheat oven to 325°F. In a saucepan melt the butter and  when its melted add the brown sugar and salt and stir well until combined.
2.  Add the cream and milk to the sugar mixture. Heat until steamy and the ingredients are combined (Do not boil or simmer) Remove from heat.
3. Slowly pour the sugar-cream mixture into the egg yolks, whisking constantly.
4. Stir in the vanilla extract. Strain through a fine mesh sieve to catch any cooked bits of egg.
5. Pour the mixture evenly into the ramekins. Place ramekins in a heavy bottomed pan and pour the hot water into the pan until the water rises halfway up the sides of the ramekins. Cover the entire baking pan using aluminium foil. (Need not be over tight)
6. Bake for 45-50 minutes. Rotate the pan half way through cooking. After baking it will still be jiggly. It will set when cool. Chill in the fridge for a few hours before serving.(The pudding will curdle if overcooked)

Note:

* This pudding can be made over stove top as well by adding a setting agent like cornflour.Stove top cooking saves a lot of time.

Chocolate Avocado Pudding

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            This is one of the easiest pudding that's creamy and delicious. You wont require any sort of baking and you can make this is in a jiffy.You can barely taste the avocado in the pudding and none will be wiser. I'm almost certain that this a healthy pudding, I mean why not?..It has no sugar(has a natural sweetener  and not much of a fat content and its avocado!

People who have't used avocado's and do not know how to choose the right ones please refer this site how-to-pick avocados

Ingredients:

4 no's              -   ripe avocados
1/4 cup           -   light coconut milk or soy milk or cow's milk
4 tbsp.            -   unsweetened dark cocoa powder
3 tbsp.            -   honey
4 tbsp.            -   dark chocolate, melted
2 tpsp.            -   vanilla extract
1/8 tsp.          -   salt

For Topping: (optional)
whipped cream, roasted almonds, raspberries.

Method:

1. Cut open the avocados, remove the pit and scoop out the insides into bowl and blend until smooth.
2. Add the coconut milk, cocoa powder, honey, chocolate, vanilla and salt. Blend until smooth.
3. Put the pudding in a serving bowl and top it with whipped cream and cocoa powder. Serve chilled.

Note:

* Adjust the quantity of milk, cocoa and honey according to your taste and consistency.

Mutton Biryani

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Ingredients:
Source: sinfullyspicy
500g.              -       mutton cut in cubes
1 1/2  cups      -       basmati rice
1 large onion   -        thinly sliced
1/4 tsp.           -        saffron soaked in 2 tbsp. warm milk (optional)
1 tsp.              -       cumin seeds
2 tsp.              -       red chilli powder 
1 tsp.              -       coriander powder
4 tbsp. oil 
Salt to taste
2.5-3 cups water

For cooking Mutton:

8 no's.             -          dry red chillies(adjust to taste)
1″                    -         stick of cinnamon
6 no's.             -           cloves
3 no's.             -           bay leaves
7 no's.             -           whole black peppers
2 no's.             -            green cardamom
2 no's.             -            mace 
1/2 tsp.            -            nutmeg, grated
Garnish:

For Garnishing:
Fresh Coriander leaves
Fried onions (optional)
Cashews/Rasinis (optional)


Method:

1. In a pressure cooker cook mutton and all the spices for cooking mutton  and 1 tsp. salt  along with 2 cups of water.The mutton should be just tender and should not fall apart.
2. Once cooked, reserve the stock from pressure cooker into a bowl, separate the mutton from spices and set aside the mutton pieces to cool. Discard the collected spices.
3. Wash the rice  and set aside.
4. In a pan , heat the oil and stir fry the cooled mutton pieces in this oil for about 2 min. Take the mutton out and in the same oil saute the onions until golden brown.Once the onions are done, add the cumin seeds, red chilli powder, coriander powder and saute for about 2 minutes.
5. Add the washed rice to the pan and saute for about few minutes.
6. Switch off the heat and add the mutton pieces, salt and about 2 1/2 cups of reserved stock to the pan. Let the rice soak for about 20 minutes.
7. Add the saffron -milk to the soaked rice and cover with lid and let the rice cook on low heat. The quantity of stock varies according to the rice variety. Cook for about 15 to 20 mins.
8. Switch off the heat once the rice is done and seal the edges of the pan and lid with kneaded dough on all sides so that no steam can escape (I used aluminium foil). Let it rest for about 20 mins.
9. Break the dough seal , transfer to a serving vessel and garnish with coriander leaves ,fried onions & nuts .  Serve with raita.

Raw Mango Pickle Kerala Style

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Ingredients :

1kg.                   -     Raw Mango cut into very small cubes
2 pods               -     Garlic pods finely chopped
2 inch                -    Ginger finely chopped
4 No's.              -    Green Chillies finely chopped
1/2 tsp.              -    Turmeric powder
5 tbsp.               -    Red Chilli powder 
1/4tsp.               -   Asafoetida/ Hing/ Kayam
2tsp.                  -    Mustard seeds
1tsp.                  -   Fenugreek/ Uluva seeds
A few sprigs of Curry Leaves
1tbsp.               -   Vinegar (optional)
4tbsp.               -   Sesame oil 
Salt to taste


Method:

1. Add 1tsp, salt to the chopped mango pieces and toss them well. Keep it aside for maximum of 24 hours. 
2. Mix turmeric and red chilli powder in water to make a paste.
3. Heat the oil in a wok and splutter mustard seeds when hot, add fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.
4. Add the chopped green chillies, ginger and garlic and saute for a few minutes or until the raw smell has gone.
5. Now add the chilli powder and turmeric paste and cook for a minute or two. Turn off the heat and add asafoetida and mix well and add the mango pieces (along with the water in it). Mix well till all the mango pieces are coated. Add vinegar if needed.
6. Cool completely and can it clean  bottles. Drizzle little oil on top and store in refrigerator.

Mango Paneer(cottage cheese) Pudding

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Ingredients:
Source: Asianet
2 mango          -    cut into small cubes
200 gm.           -    paneer
1 tin                -    condensed milk
2 tbsp.             -    gelatin, melted
100 gm.           -     cream
1/4 tsp.            -     vanilla essence
cashew nuts for garnishing

Method:

1. Crush paneer (with your fingers) in to almost fine powder and very small chunks and add it  to the condensed milk and mix well.
2. Soak gelatin in 1/4 cup water and melt it by double boiling method.
3. Crush the mango pieces lightly (do not make a paste)and keep it aside. 
4. Add fresh cream in another bowl and beat well. To this add condensed milk with the paneer mixture , crushed mangoes, gelatin and vanilla essence and combine well.
5. Pour into a pudding dish and garnish with cashew nuts and mangoes and let it set in the refrigerator. When set cut and serve.

   

Vellayappam

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Ingredients:
2 cups + 1Tbsp.          -        Roasted rice flour
1/2 cup                       -        Warm water
1/2 tsp.                       -        Dry instant yeast
1 cup                          -       Grated Coconut
1 Tbsp.                       -        Sugar
1+ 1/2 Cup                  -       Water
Salt to taste

Method:

1. Dissolve yeast and sugar in 1/2 cup of lukewarm water and leave it for about 30 mins. until it rises.
2. Mix 1 Tbsp. of rice flour  in 1 cup of boiling water and keep stirring for a few minutes until creamy. Set aside to cool.
3. Add this cooled mixture along with the fermented yeast, grated coconut and salt to the remaining rice flour and grind well in a mixer by gradually adding 1/2 cup of water.(Make sure the consistency of the batter is a bit thick like a idlli batter)
4. Pour the batter in a vessel that can hold twice the batter's amount and leave it to rise for about 8 hrs. in a warm place.
5. After it has risen well. Heat a pan on medium flame stir and pour one ladle of the batter onto the pan and spread lightly. Cook both the sides until light brown and serve.