Oats upma ( Dry type )

Ingredients :

1. Onion- 2 nos
2. Oats- 2 Cups
3. Green Chilly chopped - 1 No
4. Red Chilly
5. Ginger cut into square pieces- 1 tbsp
6. Mustard Seeds- 1/4 tsp
7. Salt as required
8. Oil - 1 tbsp
9. Curry Leaves for garnishing.

How to Cook.

1. Transfer the oats, with little salt  to a bowl. Sprinkle water and mix the oats well. If needed more add little more water.Mix it again well.
2. Steam cook the oats for 10 minutes .
3. Add oil to the pan , when the oil is hot ,add the mustard seeds, red chilly.When it splutter , add the onions  , ginger pieces, green chilly chopped.Saute till they turn brown in coour.
4. When the onion turn brown , Add the steamed oats . 
5. This is optional -   I fried the oats for 2 minutes.  ( if you dont like , skip this step and continue with step 7  .This will make the upma more dry)
6. Sprinkle little water and again mix  the oats well.
7. Close the pan and cook for 5 minutes.
8. Garnish with curry leaves and serve hot,

NADAN KADLA CURRY ( KERALA STYLE BLACK CHANA CURRY )

Ingredients

1. Kadala( Black Chana ) - 1  glass
2. Onion- 4 No
3. Red Chilly- 2 No
4. Mustard-1 tsp
5. Green Chilly - 1 No
6. Turmeric powder- 1 tsp
7. Coriander Powder- 3 tsp
8. Garam  Masala- 1 tsp
9. Curry leaves 
10. Salt
11. Oil 2 tbsp

How to Cook :

1. Soak the chana overnight .
2. Cook the chana in the cooker to 8 whistle or more if required to get it fully cooked.Keep this aside.
3. Add oil to the pan , when it is hot , add the mustard , redchilly  and when it splutter , add the onions, ginger , green chilly.
4. Saute the onions till they turn  brown in colour.
5. Add the masalas and saute for 3 minutes.
6. Now add the cooked chana , 1 Cup water , salt , turmeric powder  .Bring to boil.
7. Close the pan and cook for 10 minutes.Make sure the gravy start to thicken.
8. Garnsih with curry leaves.

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.

Gooseberry Chammandi

Ingredients:

1. Goose berry - 4 Nos
2. Onion shallots-  5 No
3. Ginger- 1 " piece
4. Curry leaves- 10 No
5. Green Chilly - 1 No
6. Salt as required.

How to Cook :

1. Cut the gooseberry  and remove the seed of it.
2. Grind  it with the other  ingredients in a mixie for 2 rounds.
3. Serve hot with rice.

Vettu Puluncurry

This is what we call vettu puluncurry in my native place. This one is cooked on the previous night of any auspicious wedding occassions .
I am using yam in this curry. Sometimes the yam may cause itching while you clean it. If you feel the itching , you should cook the yam separately and drain the cooked water out and then use the cooked yam in the curry. The rest of the itching will go when you add the tarmarind water. Please always note this when you cook any recipies with yam. It is not necessary that all the yam you get in the market will cause  this itching , but you always have to be careful about it.

Ingredients:

1. Onion - 1 No
2. Tur Dal - 6 tbsp
3. Pumpkin skin peeled off and   cut into square pieces - 10 Nos
4. Ladies Finger- cut into rectangular pieces -8 Nos
5. Drum Stick - 1 No cut into 2 " long pieces
6. Plaintain skin peeled off - 1 No cut into 2 " long pieces.
7. Yam skin peeled off and cut into 2 " long pieces- 1 Cup
8. Carrot - 1 No  skin peeled off and cut into square pieces
9. Tomato- 1 No
10. Turmeric Powder- 1/2 tsp
11. Red chilly powder- 1/2 tsp
12. Tarmarind - 1 lemon sized 
13. Fenugreek seeds- 1/4 tsp
14. Whole redchilly- 2 nos
15. Mustard seeds- 1/2 tsp
16. Salt as required
17.  Oil as required
18. Curry Leaves - as required. 

How to Cook.

1. Wash the tur dal well and keep this aside.
2. Soak the tarmarind in 1/2 cup water and keep this aside.
3. Transfer the tur dal , onion, plantain pieces , yam pieces, carrots , red chily powder  to the cooker with 1 cup water and cook to 5 whistles. 
4. In another vessel add  some water , turmeric powder  and cook the drum stick by closing the pan.
5.  After it get cooked  ,add the ladies finger, tomato and pumpking pieces, turmeric powder , salt  , close the pan and cook for sometime.
6. After the above vegetables are cooked well, transfer the cooked dal and vegetables  into this .
7. Squeeze the tarmarind water and add to the above cooked vegetables.
8. Add the tarmarind water as per your taste since it is your decision how sour your curry should be .
9. Add oil to a pan , when it is hot , add the fenugreek , red chilly and mustard.When the mustard splutter add this to the cooked curry.
10. Garmish with curry leaves.

Kerala Aviyal

Generally for the aviyal , the vegetables are cut into either  2 " long  pieces. You can add a variety of vegetables. i have added , yam , snakegourd, ash gourd, drumsticks, long beans. payar ).But you can also add carrots, brinjal depending on your choice. Few of them add curd / mango/ tarmarind  to get the sour tatse. However i have added the tarmarind to get this sour taste

.
Ingredients:

1. Raw Plantain ( Raw Banana) - 1 big no  ( Peel off the skin and cut into 3 halfs and then cut into 2 " long pieces )
2. Yam  cut into lengthwise pieces- 2 Cups
3. Snake Gourd  cut lengthwise - 2 Cups
4. Ash Gourd cut into legthwise pieces - 1 Cup
5. Drumsticks peeled and cut into 2 " long pieces- 1 Cup
6. Long beans cut lengthwise-  1/2 Cup
7. Turmeric powder- 1 tsp
8. Green Chilly- 2 pieces
9. Red chilly powder- 1 tsp
10. Tarmarind pieces - 1 lemon sized
11. Jeera- 1 tsp
12. Coconut - 1 1/2 Cup
13. Salt as required
14. Oil - 1 tbsp
15. Curry Leaves.

How to Cook

1. Soak the tarmarid in 1/2 cup water , keep this aside.
2. Add 1 tsp oil to a pan and when it is hot , add the vegetables, turmeric powder, salt ,red chilly powder  close the pan and cook for 2 minutes.
3. Now add   1/4 cup water , close the pan and cook the vegetables .(When you close the pan , rest of the water needed to cook vegetables will come out from the vegetables itself)
4. After vegetables get cooked , add the squeezed tarmarind water.
5. Grind the coconut , jeera and green chilly with little water for 1 round in a mixie. 
6.  Make sure it does not become a paste.
7. Add the grinded coconut mixture to the curry.Mix it well and aute for 2 minutes.

8.   Add oil and garnish with curry leaves.

9.   Garnish with curry leaves and serve hot with rice.

Varuthe Aracha Egg Curry Nadan style

Ingredients  

1. Boiled Eggs 2 to 4 No
2. Onion - 4 No
3. Coconut grated-  4 tbsp 
4. Whole coriander- 1tbsp
5. Whole Black pepper - 1 tsp
6. Garam Masala- 1 tbsp
7. Red Chilly- 2 No
8. Ginger- garlic paste - 1 tsp
9. Tomato-1 Big
10. Turmeric Powder-1/2 tsp
11. Oil-3 tbsp
12. Salt as required
13. Coriander leaves for garnishing.

How To Cook

1. Boil the eggs and keep it aside
2. Add 1 tbsp oil to a pan ,add grated coconut , whole coriander , black pepper, red chilly and fry till it turn brown colour. Keep aside for cooling.
3. After sometime ,with little water , grind to a paste form  .
4. Heat 2 tbsp of oil in the pan , add ginger garlic paste , when the raw smell of it goes , add the onions with little salt. 
5. Saute the onion till it turn dark brown in colour.Make sure it doenst get burned. 
6. After the onions are done , add the masala and saute for 2 minutes .
7. Now add tomato with little water and cook till the oil start to leave the sides of the pan.
8. Add the cooked paste to this with 1 and a half cup water.
9. Close the pan and cook for 5 minutes.
10. When the gravy start to thicken , off the flame.
11. Garnish with coriander leaves.
12. Serve hot with rotis, parathas.

Kaya Koorkha Aviyal( Raw Plantain Chinese potato aviyal )

Ingredients :

1. Kaya cut lengthwise ( Banana/ Raw plantain) - 1.5   Cup
2. Koorkha cut lengthwise( Chinese potato )  - 1 .5  Cup
3. Turmeric powder- 1/2 tsp
4. Chilly Powder- 1 tsp
5. Green Chilly - 1
6. Tamarind - small  goose berry sized.
7. Curry leaves as required
8. Onion Shallots- 4 nos
9. Coconut grated- 1 cup
10. Jeera- a pinch
11. Salt as required
12. Oil- 1 tbsp

Cleaning the Banana and Chinese potato ( Koorkha )

1. Before  you cut the banana , peel off the skin of the bananas.
2. Cut into 3 halfs and cut to  lengthwise pieces. 
3. Soak in water for 15 minutes.
4. Wash the chinese potato well in salt water  to move the dirt over it.
5. Soak inwater for 15 minutes.
6. Again wash it many times and peel off the skin..
7. Cut into small lengthwise pieces .
8. Keep the cleaned banana pieces and korrkha pieces aside.

How to Cook

1. Soak the tamarind in 1/4 cup water  . Keep this aside.
2. Add little water, green chilly ,koorkha , turmeric powder and salt into a pan , close the pan , cook till the koorkha gets cooked./ (Cook the koorkha in cooker in 1/2 cup water to 2 whistles.)
3. After koorkha gets cooked , add banana pieces,curry leaves ,chilly powder, very less water if required, close the pan and cook for sometime.(Make sure the vegetables should get cooked very well)
4. Squeeze the tamarind and add the tamarind water to the cooked curry .
5. In a mixie grind the coconut , onion shallots and jeera with 1/2 cup water to a very fine paste form.
6. Add the grinded paste to the curry, add water if required.
7. This aviyal requires more gravy.
8. When the gravy come to boil , pour oil , more curryleaves.
9. Serve hot with rice.!!!

EGG ROAST IN COCONUT GRAVY

Ingredients:

1. Onion big cut lengthwise  - 3 Nos
2. Egg- 2 No
3. Ginger- Garlic paste - 1 tbsp
4. Tomato sauce- 3 tsp
5. Green chilly - 1 no
6. Garam Masala- 1 tsp
7. Turmeric Powder-1/4 tsp
8. Kashmiri Chilly Powder-1 tsp
9. Coriander Powder-2 tsp
10. Coconut milk - 3 tsp mixed with 1.2 glass luke warm water.
11. Salt - as required
12. Oil - 3 tsp 
13. Coriander leaves.

How to Cook

1. Boil the egg for 10 minutes and keep this aside for 15 minutes.
2. After 15 minutes , peel off the skin and keep the egg aside.
3. Heat oil in a pan and saute the ginger- garlic paste, saute for 1 minute till the raw smell of it goes off.
4. Add onions, green chilly  little salt and saute it very well till the onion  turns light brown in colour.
5. Add all the masalas(6,7,8,9) and cook it for 2 minutes.The onions would have turned dark brown in colour. Make sure you donot overcook the masalas.
6. Add the tomato sauce and saute for 2 minutes.
7. Add water,required salt, chopped coriander leaves and cook for sometime till the gravy start to thicken.
8. Add the coconut milk. Saute for 1 minute.
9. Add 1 tsp oil to another pan and roast the boiled egg . Keep moving the egg with a spoon for 2 minutes .
10. Add this cooked egg to the prepared gravy and cook for another 2 minutes.
11. Garnish with coriander leaves.

PEACH TRIFLE PUDDING

I tried this trifle pudding with peaches, chocolate icecream and orange jello mix. It came out so well. I always  loved the combination of oranges and chocolate ever since i started having  the chocolates with orange flavour . So i tried this combination and came out so well. Please try !!!

Ingredients  for Peach Pudding

1. Canned peaches - 500 grams
2. Milk- 1/2 litre
3. Cream-170 gram
4. Sugar- 1 glass
5. Milkmaid-1 tin
6. Chinagrass- 15 grams
7. Water - as required to soakchina grass - 1 glass minimum,
8. Nutmeg powder- a pinch 
9. Saffron - a pinch

How to Cook the Peach Pudding

1. Separate the peaches from the canned solution.Keep the solution aside.
2. Mash  the peaches  well.
3. Mix the mashed peaches with the solution and keep this aside. ( I took 1 peach halve for the decoration )
4. In a heavy bottomed saucepan , pour the milk and bring to boil.
5. When the milk come to boil , add the cream and milkmaid.Stir the mixture on medium flame for 15 minutes.
6. Adjust the flame and again stir for  5 to 10 minutes till it start to thicken.( I check the consistency by moving the mixture with a spoon. While moving the mixture with the spoon, we will be able to see the bottom of the pan , you will see the solution getting separated from the sides.)
7. Double boil the china grass till it fully dissolves.
8. Mix the china grass solution with the milk milk-maid mixture, Make sure you mix them both before they get cold.
9. After sometime, you will see it will start to thicken .(within 2 minutes)
10. Now add the mashed peaches.Keep this aside for 20 minutes.
11. After 20 minutes, press with a spoon and you will feel it started to thicken.
12. Keep it in freezer for 2 hours.
13. After 2 hours , place in normal refrigerator.
14. Decorate with sliced peach halves .

Ingredients for the trifle

1. Orange jello  - 1 packet
2. Chocolate icecream.
3. Cashewnuts, Raisins , Almonds - 1 Cup
4. Cornflakes- 1 /2 Cup 
5. Fresh peaches cut lengthwise
6. Hersheys chocolate sauce - as required

How to Cook the Trifle

1. I used the orange jello mix.
2. Add 1 cup boiling water to the  jello mix powder . Stir  for 2 minutes  till it completelty disssolve. 
3. Add 1 cup cold water to the mixture and mix it well.
4. Transfer to the pouring dish . Refrigerate it for 4 hours.
5. After 4 hours the jello will be ready.

6.  I garnished the jelly over the peach pudding to give a layer 2.

7.  Refirgerate it for 1 hour.
8. Grind the cashewnuts , raisins and almonds in a mixie for 1 round.
9. Crish the cornflakes with hand
10. Mix the mixture with  crushed cornflakes.

Now for the trifle :

1. Get ready with the serving bowls.
2. Transfer the peach jello pudding into the bowls.
3. Add a scoop of chocolate icecream.
4. Garnish with peaches.
5. Add the grinded nuts & cornflakes over the scoop of icecream.
6. At last pour the chocolate sauce.
7. Serve Chilled.