Egg Masala Curry

Ingredients

1. Onion - 3 No
2. Egg- 2 No
3. Ginger- 1 piece
4. Tomato- 2 No
5. Green Chilly-1 No
6. Garam Masala- 1 tbsp
7. Turmeric Powder-1/4 tsp
8. Chilly Powder-1/2 tsp
9. Coriander Powder-2 tsp
10. Chicken Masala Powder- 2 tsp
11. Salt - as required
12. Oil - as required
13. Curry Leaves

How to Cook

1. Heat oil in a pan and saute the ginger , curry leaves, green chilly and onion  till onion turn translucent.
2. Boil water and cook the egg for 2 minutes and keep it aside.
3. Add all the masalas (  from 5 to 10 ) and fry it for 1 minute.
4. Add the tomatoes and cook till the oil becomes clear . Add 2 glass of water , close the pan and cook for 15 minutes.
5. Add the cooked egg .
6. Garnish with curry leaves.

Vegetable Kurma

Ingredients

1. Vegetables(Potato,Carrot,Beans,Cauliflower,Green Peas etc diced )-3Cups
2. Onions- 3 No
3. Cinnamon- 3
4. Clove- 3
5. Cardamon- 3
6. Oil- 2 tsp
7. Cashew nut Paste- 1 tbsp
8. Ginger- Garlic Paste- 2 tsp
9. Chicken Masala- 4 tsp
10. Coriander Leaves- as required
11. Mint Leaves- as required
12. Curd- 1 Cup
13. Coconut Grated- 1/2 cup
14. Lemon- 1 tsp
15. Green Chilly - 2 No
16. Oil - as required

How to Cook

1. Wash the cauliflower florets well. Keep the florets in warm water for 1/2 an hour.
2. Grind the coconut with curd and make paste.
3. Heat oil in  a pan  and add cinnamon,cardamon,cloves, green chillies.  Saute for 1 minute.
4. Add the onions and saute till translucent.
5. When the onion is done add ginger garlic paste and again saute for 2 minutes.
6. When you start getting the  smell of different  flavours , add 3/4 cup water , chicken masala and stir well.
7. When the water dries up and oil turns up  , add the vegetables, saute for 2 minutes.
8. Add coriander leaves, mint leaves , 3 cups water .Close the pan and cook.
9. When the vegetables are cooked well, add cashew nut paste and coconut paste mixed with curd.  Saute for 2 minutes.
10. Remove from flame , add lemon drops .
11. Garnish with coriander leaves . Serve hot with porotta or roti.

Fish Curry

Ingredients

1. Fish - 1/2 kg
2. Mustard Seeds- 1/4 tsp
3. Chilly Powder- 2 tsp
4. Turmeric Powder- 1/4 tsp
5. Coriander Powder- 1 tbsp
6. Pepper Powder- 1 tsp
7. Green Chilly - 2 No
8. Ginger- 1 piece
9. Garlic- 8 pods
10. Curry Leaves
11. Kodam Puli - 3 pieces
12. Oil - as required

How to Cook

1. Wash kodam puli well . Soak in 1/4 cup water and keep it aside for half an hour.
2. Grind the ginger , garlic, curry leaves just once in a mixie.
3. Heat oil in a pan , splutter mustard seeds.
4. Add the grinded mixture, green chilly and saute for 3 minutes.
5. Add the masalas and saute for 3 minutes.
6. Add the Kodam puli water with required salt and water.  Bring to boil.
7. When the water starts to boil ,add the fish pieces . Close the pan and cook till the fish is done.
8. Ganish with curry leaves and serve hot with rice.

Vaidya Cheera Thoran

Leaves used for cooking



Ingredients

1. Cheera (  cut into small pieces)-  4 Cup
2. Coconut   grated - 1 Cup
3. Mustard Seeds -  1 tbsp
4. Onion Shallots- 8 No
5. Red Chilly- 1 No
6. Green Chilly- 1 No
7. Chilly Powder-  1 tbsp
8. Turmeric Powder- 1/2 tsp
9. Oil -as required
10. Salt- as required

How to Cook

1. Heat oil in a pan , splutter mustard seeds.
2. Add red chilly, green chilly ,curry leaves , onion shallots and saute for 2 minutes.
3. Add the cheera leaves, required salt  and saute for 3 minutes , close the pan and let it cook
4. After the cheera gets cooked , add the grated coconut and saute for  2 minutes.
5. Transfer to the serving bowl and serve hot with rice.

Easy Jeera Rice

Ingredients

1. Basmati Rice - 1 cup
2. Onion ( Sabola ) - 4 No   ( 3 for the rice and 1 for deep frying )
3. Cloves- 5 No
4. Bay Leaves-  1
5. Cumin Seeds ( Jeera) - 4 tbsp
6. Cardamon- 4 No
7. Coriander leaves- 1/2 cup
8. Green chilly- 1  No
9. Cashew nuts
10. Lemon drops
11. Raisins
12. Oil as required
13. Ghee -2 tbsp
14. Salt as required.

 How to Cook

1. Wash the basmati rice just once , drain and keep it aside.
2. Add 2 tbsp ghee to a pan , add the cumin seeds, cardamon,cloves ,bay leaves and wait till they splutter.
3. When they splutter add onion and saute till translucent.
4. Add the coriander leaves , green chilly and saute for 2 minutes.
5. Add the basmati rice to the mixture and saute till it becomes dry.
6. Add 2 cups of water  , salt , lemon drops  and when it starts boiling , close the pan and cook for 20- 25 minutes.
7. Fry the onions, cashew nuts and raisins.
8. Garnish with fried onion , cashewnuts, raisins, coriander leaves.
9. Serve hot with chicken curry or salad.

Curd Rice

Ingredients

1. Rice- 1 Cup
2. Curd- 2 Cups
3. Milk- 1/4 Cup
4. Curry Leaves - as required
5. Salt- as required
6. Water- as required
7. Green Chilly- 2 Nos
8. Red Chilly - 2 Nos
9. Urud Dal- 1 tsp 
10. Mustard Seeds- 2 tsp
11. Curry Leaves- as required

How To Cook .

1. Boil  water and cook the rice.  Drain the rice and keep it aside
2. After half and hour , mix 2 cups curd, milk with the rice and keep it aside.
3. Take some oil in Pan and splutter mustard seeds. 
4. After it splutters , add  Urud Dal, red chilly, green chilly, curry leaves.
5. Add this mixture to the curd mixed rice and mix again well.
6. Serve with pickle , pappad.

Potato Curry

Ingredients

1. Potatoes- 5 medium sized
2. Onion - 2 No
3. Green Chilly- 4 No
4. Mustard Seeds - 1/4 tsp
5. Turmeric Powder- 1/4 tsp
6. Oil - 1 tbsp
7. Salt as required
8. Curry Leaves .

How to Cook

1. Peel off the potatoes and cut into cubes and set aside.
2. Put the potatoes with enough water in cooker and pressure cook the potatoes for 5 whistles.
3. Wait until the pressure is released from the cooker and open the cooker , Strain the water out.Smash the cooked potatoes well.
4. In a Pan  , pour oil  and when hot , splutter mustard seeds.
5. Add Onion , green chilly , curry leaves and saute till the onions are translucent.
6. Add the cooked potatoes into the mixture along with turmeric powder , required amount of salt and mix it well with the onions. Smash the potatoes again.
7. Add 1 cup water and mix it well. Cook for 10 minutes.
8. Garnish with curry leaves and serve hot with puri.

Moloshyam Special ( Kaya Payar moloshyam )

Ingredients 

1. Raw Banana  ( cut into rectangular pieces )  -3 cups
2. Red Mung Beans ( Van payar ) - 1/2 cup
3. Turmeric Powder- 1 tsp
4. Green Chilly- 3 No
5. Chilly Powder- 1 tsp
6. Coconut Oil - 1 tsp
7. Curry Leaves
8. Salt as required 

How to cook

1. Pressure cook the red mung beans for 4 whistles first. Wait for the steam inside the cooker to dissipate.
2. After it is done , open the pressure cooker and  add the raw bananas, turmeric powder , chilly powder , green chilly , salt with required amount of water , again pressure cook for 2 more whistles.
3. After sometime after the steam gets dissipated , open the cooker and check whether the vegetable's got cooked well. If not cook for 2 more whistles.
4. After it gets cooked ,add 1 tbsp oil.
5. Garnish with curry leaves.Serve hot with rice.

Cut Mango Pickle

 

Ingredients

1. Cut Mango Pieces-  6 cups ( Wash mangoes properly before cutting into pieces )
2. Salt  - 4tbsp
3. Nallena- Ground Nut Oil -   6 tbsp 
4. Whole Red Chilly - 10 No
5. Fenugreek Seeds( Uluva ) - 1 tsp
6. Chilly  Powder - 4 tsp
7. Asafoetida ( Kayam Podi)  - 1 tbsp
8. Salt 4 tsp

 How to cook.

1. Mix the   mango pieces  with  salt and keep aside for 24 hours.
2. Pour  1 tbsp oil to the  pan and add fenugreek seeds , when it splutter add whole red chilly and saute till the red chilly is fried. 
3. Keep aside for cooling and grind in a mixie. Make sure not to add water so that we get a powdered  form of the mixture. 
4. Add the powdered mixture to the cut mango pieces  and mix it well . 
5. Pour  rest of the oil to a pan and when hot , switch off the flame. Add the asafoetida powder , 2 tsp chilly powder and saute for 1 minute. 
6. Then add this to the cut mango pieces and mix well.  
7. Keep it aside for 1 hour. Serve hot with rice.

Chakka Ada In Vashna Ela/ elavarnam/ Jack Fruit Ada

 The Leaf  used for preparing traditional Ada is Bay Leaves. Few use Banana Leaves as well.The speciality of the dish is the tempting aroma spread  when you cook this.

Bay Leaves Used for Cooking

Ingredients  

1. Ela  - as needed
2. Rice Flour( unboiled)- 2 1/4 cup
3. Sharkkara (Jaggery )- 1/4 kg
4. Jack Fruit Jam - 300 gram
5. Powdered Cardamon - 1 tbsp
6. Ghee- 1 tbsp
7. Grated coconut- 2 cups
8. Salt

How to Cook.

1. Take the flour into a bowl and add  a pinch of salt ,boiled water enough to make a smooth dough with a spoon first.When the dough cools , still lightly warm , knead the dough thoroughly with hand . 
2. Boil jaggery with 1/4 cup of water in a pan . After it gets dissolved, filter it to remove the dust particles. Again boil to get a thick syrup. 
3. Mix  coconut, Jack fruit jam , cardamon powder , jaggery syrup  with the prepared rice dough to get a semi thick  paste.  Make lemon sized balls out of the dough.
4. On one  piece of leaf , place the rice  dough ball , press  and spread out the dough .  Dipping the hand in water while doing it will make it easier to spread the dough. Refer picture below  A and B

Picture A

Picture B : Dough Spread Out

 5.Fold the leaf in the middle and press the leaf so that the filling is spread   evenly.Press all sides as well so that the filling wont come out.Refer Picture C.




Picture C

 6.Place the banana wraps in steaming vessel and steam for minimum 20 minutes , till it get fully cooked. Refer Picture D.





Picture D

7.Take the steamed ada out of the banana leaf and serve hot .