Cabbage thepla

Ingredients:

1. Ghee or Butter

For the dough :

cabbage grated to fine pieces

1. Cabbage grated to very fine pieces-  1Cup
2. Ginger cut into small square pieces- 1 tsp
3. Wheat Flour- 3 Cups
4. Garlic  chopped- 1 tsp
5. Jeera powder- 1 tsp
6. Turmeric powder- 1 tsp
7. Chilly Powder- 1 tbsp
8. Green Chilly- 2 Nos
9. Coriander leaves finely chopped- 2 tbsp
10. Salt - as required
11. Oil - 2 tbsp

How to Cook :

1. Prepare the dough by mixing all the ingredients for the dough . Make sure you add water step by step and keep on kneading the dough to get a smooth dough. 
2. Close the dough with damp cloth for 1 hour.
3. After 1 hour knead the dough again
4. Divide the dough into small lemon sized balls.
5. Roll out the dough like we do for chapapthis..
6. Apply ghee or butter on both sdes.
7. Heat the pan and cook both the sides of the rolled out chappathis.
8. Switch off the flame when the sides starts turning brown.

NADAN KADALA CURRY with coconut (Black Chana Curry )

Ingredients

1. Kadala( Black Chana ) - 1 1/2 glass
2. Whole Coriander- 7 tsp
3. Coconut- 1 Cup
4. Onion Shallots- 6 No
5. Red Chilly- 6 No
6. Tomato- 1 No
7. Onion- 1 No
8. Mustard.
9. Curry leaves 
10. Salt
11. Oil as required

How to Cook :

1. Soak the chana overnight .
2. Cook the chana in the cooker to  4 whistle.
3. If required cook for 2 or 3 whistles more. 
4. Fry the redchilly till brown . Keep this aside.
5. Fry the whole coriander  for 1 minute .Make sure it doesn't turn brown  and keep this aside.
6. Fry the coconut  and curry leaves till reddish brown.
7. Grind the fried items and make a paste of it.
8. Add the grinded mixture to cooked chana.
9. Add the tomato pieces after adding the grinded paste.
10. Add 1/4 cup water. Bring to boil.Make sure the gravy starts thickening.
11. Add oil to a pan and add the mustard and red chilly, curry leaves. . Let it splutter.
12. Add onion pieces  to the pan and fry the onion.
13. When the onion is cooked add the mixture to the cooked chana.

Chakka moloshyam (Jack Fruit Moloshyam)

Jackfruit is a fruit that is common all throughout Asia.Jackfruit is rich in nutrients such as sodium, potassium, iron, vitamin B6, calcium, zinc, and many other nutrients. Jackfruit can lower blood pressure, cure fever , fight asthma and diarrhea. The fruit is also a good source of vitamin C which is known for its antioxidant properties so it can also boost your immune system..This fruit also has nutrients that fight ulcers, and indigestion. Jackfruit can also slow down aging and cell degeneration.

Ingredients :

1. Jack Fruit Pods cut into pieces - 3 Cups
2. Jack Fruit Seed - 10 Nos
3. Pepper mashed - 15 nos
4. Chilly Powder- 1/2 tsp
5. Turmeric Powder- 1/2 tsp
6. Salt - as required
7. Oil as required
8. Curry Leaves

How to Cook :

1. Clean the jackfruit pods well.
2. Cut the jackfruit pods into pieces.
3. Remove the skin of the Jackfruit seed.( It has three layers.Remove the layers till you get a pure white layer.The last layer to be removes will be brown layer)
4. Cut into 4 pieces and set aside.
5. Transfer the jack fruit pieces, turmeric powder, chilly powder, pepper mashed, jackfruit seed  with required salt to the cooker with 1 1/2 cup of water. Cook to 3 whistles.
6. Open the cooker and add 1/4 cup water if required enough for the gravy and boil for 2 minutes.
7. After 2 minutes , add oil and curryleaves.

CHAKKA PUZHUKKE (Jack Fruit puzhukke )

Ingredients

1. Jackfruit cut into square pieces - 4 Cup
2. Jackfruit seed  - 10 Nos cut into pieces
3. Chilly Powder- 1tsp
4. Turmeric - 1/4 tsp
5. Green Chilly- 4 
6. Garlic pods- 2 pods
7. Coconut- 2 Cup
8. Onion Shallots- 6 No
9. Salt - as required
10. Curry leaves

How to Cook:

JACK FRUIT CUT INTO HALF

JACKFRUIT PODS

JAKFRUIT PODS CUT INTO PIECES+ JACKFRUIT SEED CUT INTO PIECES

1. Transfer the jack fruit pieces, jackfruit seed pieces ,water, salt , turmeric , chilly powder  to the cooker. 
2. Cook the jack fruit pieces in a cooker to 2 whistles. 
3. Grind the coconut , green chilly,garlic, onion shallots.
4. Make sure it donot get grinded much.
5. Add the grinded mixture to cooked jackfruit.
6. Bring to boil .IF required add little water. But make sure the gravy should not have much water. 
7. Add oil and curryleaves.
8. Transfer to serving dish.

Note: You can also grind coconut , greenchilly and jeera and add to the jackfruit gravy .But we donot add onin shallots and jeera together.

Chembu kichadi( taro stem kichadi )

There are 2 types of chembu or taro plant .Taro plant is highly nutritious.

Most edible taro has irritating, needle-like crystals (oxalic acid), and must be cooked to dissolve it. Undercooked taro root and taro leaves can cause extremely unpleasant itching in your mouth.

But the big taro plant is said to cause less itching . So i have used the big chembu for cooking this recipe.

To reduce itching tendency always apply oil on ur hands before you start touching the taro plant. We also call it "thalu" in kerala. This is something very special we make in kerala at my place. 

Ingredients

1. Thale pieces - 5 Cup
2. Turmeric Powder- 1/4 tsp
3. Chilly Powder- 1 tsp
4. Green Chilly- 4 No
5. Crushed mustard- 1/4 tsp
6. Coconut grated- 1 Cup
7. Mustard -  1 tsp
8. Red Chilly- 3 nos
9. Fenugreek seeds- 1/4 tsp
10. Curd 1 Cup
11. Salt as required
12. Oil for cooking
13. Curry leaves

How to Cook :

Kanni chembe big chembe

kanni chembe cut lengthwise

kannichembe skin peeled off

kanni chembe cut into thin pieces

1. Add the thale , 1 cup water, turmeric powder, chilly powder into the cooker.
2. Cook in the cooker to 5 or 6 whistles.
3. Grind  the coconut, greenchily, crushed mustard just for 1 or 2 rounds.Make sure it doesnt become fine paste.
4. Add this grinded paste to the cooked thale.
5. Add 1/2 cup water and cook for sometime.
6. When it start to boil add the curd .
7. Add oil to the pan , add the redchilly mustard and fenugreek seeds. Let the mustard splutter.
8. Add this to the curry.
9. Add the curry leaves.
10. Tranfer to serving dish . 
11. Serve with hot rice.

Mushroom Varuthe Aracha Curry

My mom is a great fan of mushrooms. We should be very careful in selecting the mushrooms as some mushrooms are toxic.
I bought this home made mushrooms which we get from my nearby home.
So i found it safe to be cooked.

Ingredients

1. Mushroom - 3 cups
2. Onion  chopped- 1 No
3. Coconut - 3/4 cup
4. Red chilly  - 6 No ( of you want more spicy add 2 more )
5. Onion Shallots- 10 Nos
6. Whole Coriander- 2 tbsp
7. Tomato chopped - 1 No
8. Pepper - 6 Nos
9. Green Chilly slit - 2 nos
10. Ginger chopped to pieces- 1 tsp
11. Salt as required
12. Oil as required
13. Curry leaves

How To Cook :

1. Wash the mushrooms well
2. Soak musrooms in salt and turmeric water for half an hour.
3. After half an hour , remove the stem and cut out the flower.
4. Cook the mushrooms in 1 cup water to 3 whistles in a cooker.
5. Fry the coconuts till golden brown . Keep aside.
6. Add 1 tsp oil to the pan and fry the onion shallots , curry leaves and keep it aside.
7. Add 1 tsp oil to the pan and fry the red chilly . Keep it aside.
8. Fry the coriander and keep it aside.
9. Make a paste of the fried items in a mixie and keep it aside.
10. Add the paste to the cooked musrooms.
11. Also add the greenchilly, ginger, tomato, little water and bring to boil.
12. Add salt as per taste.
13. Add oil to the pan and fry the onions . 
14. Garnish the curry with fried onions.

VADUKAPULI NARANGHA CURRY

Ingredients

1. Vadukapuli Naranga - 1 No
2. Green Chilly -  10 nos chopped 
3. Ginger - 25 grams chopped to small pieces
4. Chilly powder- 4 tbsp
5. Fenugreek seeds- 1/4 tsp
6. Asafoetida- 1 tsp
7. Salt as required
8. Oil - 3 tbsp

How to Cook

VADUKAPULI NARANGHA 

1. Cut the narangha into small square pieces .
2. Remove the seeds of the narangha and also make sure  you dont remove the skin.
3. Fry the fenugreek and make a powder of it. Keep it aside.
4. Mix the narangha with ginger , green chilly , fenugreek powder, salt, asafoetida,oil, chilly powder  well.
5. Keep aside for 1 day.
6. Next day transfer to a bowl and refrigerate it.

Nut Meg pickle

Nutmeg is what we call " jathiikka  " in Malayalam  Nutmeg is covered with red mace. The outer yellow color part is called the nutmeg fruit. We use this nutmeg fruit  cut into pieces to make this pickle.I will upload the pic of the nutmeg fruit.IF you google it , you will see the nutmeg fruit.
It is very good for the stomach. 

  

Ingredients

1. Nut Meg - 10 nos skin ( yellow part of it )
2. Chilly powder- 3 tbsp
3. Asafoetida- 1 tsp
4. Fenugreek seeds- 1/4 tsp
5. Salt as required
6. Oil - 3 tbsp

How to Cook

1. Cut the jathikka into pieces and soak in water for 1 hour.
2. After 1 hour, drain out the water .
3. Fry the fenugreek and make a powder of it.Keep it aside.
4. Add oil to the pan and when it is hot saute the jathikka pieces in it for sometime.(10 minutes minimum )
5. Add 1/2 glass water and cook till the water gets dried off.
6. Mix the jathikka with , salt, asafoetida,fenugreek powder, chilly powder  well.
7. Heat oil and mix it with the jathika pieces
8. Keep aside for 1 day.
9. Next day transfer to a bowl and refrigerate it.

Kaya Tholi thoran

This is  a very special nadan recipe. We make this a lot especially during the Onam festival in kerala.
During Onam ,  we make banana chips in kerala. So we remove the skin or peel off the skin of the bananas and cut into slices to make banana chips.
We use the leftover banana skin ( Kaya Tholi ) to cook this and this is a very yummy recipie.

Ingredients:

1. Kaya tholi of 7 bananans ( Banana Skin ) - chopped into pieces.
2. Coconut grated - 1/2 cup
3. Greenchilly- 1 no
4. Onion shallots- 7 No
5. Mustard Seeds - 1/4 tsp
6. Salt as required
7. Turmeric powder- as required
8. Red Chilly- 4 Nos
9. Curry Leaves as required.
10. Oil as required

How to Cook :

1. Clean the chopped banana skin and wash it well.
2. Add the chopped banana skin pieces with required salt and turmeric water to the cooker.
3. Cook the chopped banana skin in  1 glass water in cooker to 5 whisltes .
4. Grind the coconut , greenchilly and onion shallots in a mixie . Keep this aside.
5. Add oil to the pan , add mustard seeds and red chilly.
6. Let it splutter. Add the  cooked banana pieces into this .
7. Cook for sometime till the water gets dried off.( vellam vattiche idukukka)
8. Add the grinded coconut in to this and saute for 2 minutes.
9. Garnich with curry leaves. 
10. Serve hot with rice.

Kaya Tholi Vanpayar Mezhukkuvaratti

Ingredients

1. Kayatholi  ( Banana Skin ) - chopped into pieces. - 3 cups
2. Vanpayar - 1/2 cup
3. Onion Shallots- 7 Nos
4. Red Chilly- 4 Nos
5. Salt as required
6. Oil as required
7. Curry leaves as required

How to Cook:

1. Soak the vanpayar overnight.
2. Cook the vanpayar in cooker to 4 whistle minimum.
3. Clean the chopped banana skin and wash it well.
4. Add the chopped banana skin pieces with required salt and turmeric water to the cooker.
5. Cook the chopped banana skin in 1 glass water in cooker to 5 whisltes .
6. Chop the onion shallots into fine pieces.
7. Crush the redchilly.
8. Add oil to the pan and cook the the onion shallots and redchilly for 3 minutes . 
9. When it is cooked add the cooked vanpayar and banana skin chopped.
10. Close the pan and cook for 5 minutes.
11. Garnish with curry leaves , serve hot with rice.

Cherupayar mulapichathe mezhukkuvaruti

Sprouted Moong Dal is very healthy and it has a lot of proteins, vitamins  and calcium . It is easily digestible as well. It can be used to make salads.It is fat free , cholesterol free and has high fiber content.Sprouted beans also has less carbohydrate content.
It is very good for children and good for the brain development.

Ingredients :

1. Cherupayar mulappichathu - 2 glass
2. Tomato- 1
3.  Onion -1 
4. Turmeric powder-1/4 tsp
5. Chilly Powder- 1 tsp
6. Garlic - 4 pods chopped 
7. Salt as required
8. Oil as required
9. Mustard seeds- 1/4 tsp
10. Red Chilly
11. Urud Dal -1/4 tsp
12. Curry leaves

How to Cook :

Sprouted Moong dal

1. Wash the moong Dal well.
2. Soak the moong Dal for 12 hours.
3. After 12 hours , drain out the water and wrap the moong Dal in a wet cloth and keep closed overnight.
4. Moog Dal will be sprouted.
5. Add oil to the pan , when it s hot , add urud Dal , mustard seeds and red chilly.
6. When it splutter , add the onion , saute till it turn brown.
7. Add the tomato, garlic and saute for 3 minutes.
8. Add the turmeric powder , chilly powder ,salt , curryleaves saute for 2 minutes.
9. Add the sprouted Dal , enough water , close the pan and cook for 10 minutes.( it gets cooked fast , so check in between so that it does not get overcooked.
10. Serve hot with rice.

Bread Bhajji

Ingredients:

1. Maida ( All purpose Flour) - 2 Glass
2. Bread - 6 nos cut into triangular or square pieces
3. Red Chilly powder- 1 tbsp
4. Turmeric powder- 1/2 tsp
5. Ginger-garlic paste - 1 tsp
6. Green Chilly chopped- 2 Nos chopped finely.
7. Coriander leaves chopped- 2 tbsp
8. Asafoetida - 1/4 tsp
9. Oil for frying
10. Salt required.

How to cook:

1. Prepare the batter by mixing the maida, ginger, garlic, greenchilly, salt, coriander leaves to get a loose dough.
2. Heat oil in the pan .
3. Dip each bread piece and fry for a maximum of 2 minutes .It wll be cooked soon.
4. Serve hot with tomato sauce.

Note  : We can also use besan powder instead of maida which is a better option

Easy Mango Curry

Ingredients:

1. Mango pieces-  2 cups
2. Chilly Powder- 4 tbsp
3. Salt as required
4. Asafoetida- 1 tsp
5. Fenugreek powdered- 1 tsp
6. Oil - 2 tbsp

How to Cook:

1. Mix the mango pieces with salt and Keep aside in a closed bowl for 1 day.
2. Next day mix the mango pieces with chilly powder, oil, asafoetida, fenugreek powder and keep aside for 8 hours.
3. After 8 hours ,transfer to a glass bowl and keep in fridge.
4. Please make sure you use it within 2 weeks.

Karikke / Tender Coconut Varuthe Aracha Curry

Ingredients:

1. Karikke pieces -  2 Cups
2. Coconut grated- 1/2 Glass
3. Onion shallots- 4 Nos
4. Red chilly - 5 Nos
5. Coriander - 1/2 tsp
6. Ginger cut into pieces- 1 small piece
7. Turmeric powder- 1/4 tsp
8. Tomatoes -1 No
9. Pepper powder- 1/2 tsp
10. Green Chilly-2 No
11. Oil as required
12. Salt as required
13. Curry Leaves

How to Cook :

1. Cook the tender coconut pieces, turmeric powder, salt in 1/2 glass water to 2 whistles in cooker.
2. Cook the onions till it turn brown.
3. Fry the redchilly and keep it aside.
4. Fry the coconut and keep it aside.
5. Fry the coriander and keep it aside.
6. Add the pepper powder to the fried coconut and just heat it.
7. Mix the fried items in  mixie to paste form with little water.
8. Add this paste to the cooked karikke .
9. Add the ginger pieces , tomato sliced .
10. Slice the green chillies and add to the cooked karikke.
11. Cook in cooker to 1 whislte.
12. Add oil and curry leaves.
13. Serve hot with rice / rotis.

Kalan

 Ingedients

1. Kaya ( Raw Banana ) - 2 no cut into square pieces.
2. Yam - 1 Cup cut into square pieces
3. Turmeric powder- 1/4 tsp
4. GreenChilly - 4 No
5. Jeera - 1 pinch
6. Onion Shallots- 4 Nos
7. Mustard Seeds- 1/4 tsp
8. Curd- 1 Cup
9. Curry Leaves
10. Salt as required
11. Oil as required

How to Cook : 

1. Add the vegetables , turmeric powder , enough water in cooker and cook to 3 whistles minimum
2. or Transfer the vegetables into a pan and close the pan , cook for sometime.
3. If there is more water , boil for sometime till the gravy start to thicken
4. Grind the coconut , jeera , greenchilly to a fine paste.Add this to the cooked vegetables . Boil for 1 minute
5. Add the curd , mix well.
6. Pour oil to a pan , when it is hot , add mustard seeds. Let it splutter . Add to the cooked gravy .
7. Garnish with curry leaves.
8. Serve hot with rice.

Kodappan (Vazha Chundu) Thoran /Banana Flower Thoran

Ingredients

1. Banana Flower- 1 No
2. Coconut Grated - 1/4 Cup
3. GreenChilly- 2 No
4. Onion Shallots- 4 No
5. Turmeric powder- 1/4 tsp
6. Mustard seeds- 1 tsp
7. Oil as required
8. Curry leaves.

How to cut the banana flower for cooking

1. Initially apply oil on your hands before starting to clean the banana flower.
2. Remove the outer layers/banana bract of the flower as shown in the picture.. 
3. Keep on removing until you get a plain white flower.
4. At the edge of the florets, make criss-cross cuttings. ( kothi ariyuka)
5. Chop the florets well.
6. Soak the florets in water for 15 minutes.
7. Drain out the water well.
8. Keep it aside for cooking.

How to cook:

VAZHA CHUNDU

PEEL OFF THE OUTER SKIN

PEEL OFF THE SKIN

MAKE CRISS CROSS CUTTINGS AND CHOP

1. Grind the onion shallots, coconut and greenchilly in a mixie.
2. Mix the grinded coconut, tumeric powder with banana flower and keep it aside for cooking.
3. Add oil to the pan , when it is hot add the mustard seeds. let it splutter
4. When it splutter add the banana flower, close the pan and cook  for 10 minutes.
5. Make sure it is not over cooked. 
6. It get cooked well within 10 to 15 minutes.
7. Add curry leaves .

Note: You can also add jeera  while grinding the coconut .

Kaya Payar mezhukkupuratti ( Rawbanana and Long Beans Stir Fry )

Ingredients 

1. Kaya : 2 No
2. Red beans (Red long Beans)- 1/2 kg
3. Onion Shallots- 14 No
4. Red Chilly crushed- 4 No
5. Turmeric- 1/4 tsp
6. Salt
7. Curry Leaves 
8. Oil - as required

How To Cook 

1. Peel off the skin of the banana and cut into small cubes .
2. Cut the red long beans into small long pieces.
3. Cook the kaya and redbeans in one glass water in cooker to 2 whistles.
4. Chop the onion shallots .
5. Add oil to a pan and add the chopped  onion shallots , crushed red chilly.Saute for sometime till the onion become golden brown.
6. Add the cooked kaya and payar with required salt, and cook for 10 minutes.
7. Garnish with curry leaves. Serve hot with rice.

KOORKHA UPPERI (NANJAR DRY CURRY)

Ingredients:

1. Koorkha - 1/2 kg
2. Onion shallots- 8 No
3. Red Chilly- 4 No
4. Turmeric powder
5. Salt as required
6. Oil as required.
7. Curry Leaves

How To Cook

1. Cook the koorkha in cooker in 1/2 cup water to 2 whistles.
2. Chop the onion shallots .
3. Add oil to a pan , when it is hot , add the chopped  onion shallots  and crushed red chilly. Saute for sometime till the onion turn golden brown .
4. Add the cooked koorkha  with required salt and cook for 10 minutes.
5. Garnish with curry leaves.
6. Serve hot with rice.

Ediyan Chakka Thoran

Ingredients:

1. Ediyan Chakka - 3 Cup
2. Turmeric Powder- 1/4 tsp
3. Salt as required.
4. Onion shallots- 12 No
5. Green Chilly- 2 No
6. Mustard -  1 tsp
7. Red CHilly- 3 nos
8. Fenugreek seeds- 1/4 tsp
9. Coconut - 1 Cup
10. Curry Leaves.
11. Oil

How To Cook

Ediyan Chakka

Ediyan Chakka skin taken off and cut into pieces

1. Transfer the ediyan chakka, turmeric powder, salt to the cooker.
2. Add 1  1/2 Cup water to the cooker and cook the ediyanchakka to 1 whistle.
3. Mash the cooked ediyanchakka well or add the cooked ediyanchakka into the mixie and grind to one round.
4. Crush the coconut, onion challots and the greenchily.Mix it with chakka.
5. Add oil to the pan and when it is hot , add the musatrd, fenugreek seeds and red chilly.When it splutter add the cooked chakka into this.
6. Saute well for 5 minutes.
7. Garnish with curry leaves and serve hot with rice.

Brinjal Fry

I am a great fan of brinjal. I cook brinjal in variety of ways.But this is cooked by my mom. I love this recipie of hers.

Ingredients :

1. Brinjal -  5 Nos  cut into sqaure pieces( i used the black long ones)
2. Turmeric- 1/2 tsp
3. Red Chilly powder- 2 tsp
4. Salt - as required
5. Oil as required ( 3 tbsp ) 
6. Curry Leaves

How to Cook :

1. Transfer oil to a pan, when oil is hot , add the brinjal pieces , salt  , turmeric powder.
2. Close the pan and cook for 10 minutes.
3. After 10 minutes, add the chilly powder. Cook in shallow flame for 1/2 and hour. 
4. Keep on stirring in between. After 30 minues, transfer to plate.
5. Serve hot.