Beetroot paratha

Ingredients for the filling :

1. BeetRoot - 1 No
2. Cumin Powder 1 tsp
3. Ginger-garlic paste- 1 tbsp
4. Garam Masala- 1 1/2 tsp
5. Turmeric Powder - 1/4 tsp
6. Chilly Powder - 1/4  tsp
7. Coriander leaves- 3 tbsp finely chopped
8. Oil /Ghee as required 

Ingredients for the dough

1. Wheat Flour - 2 Cups
2. Water- as required to make a smooth dough
3. Salt - as per taste
4. Oil - 1 tbsp or as required.

How to Cook : 

1. Grate the beetroot to thin pieces .
2. Pour oil in a hot pan , add gingergarlic paste and saute for 1 minute , add jeera powder , garam masala, chilly powder and saute for 2 minute.
3. Add the grated beetroot ,saute it and close the pan , cook for 10 minutes.
4. After 10 minutes ,add chopped coriander leaves , fry for 1 minute till it becomes dry.
5. Set aside the filling.
6. Prepare the dough by mixing all the ingredients for the dough.Make sure the dough becomes soft.
7. Cover the dough with a damp cloth , set aside for half and hour .
8. After 30 minutes, knead  the dough well.
9. Divide the dough into equal sized  balls.
10. Roll out each ball into a thin round shape like we do for chappathis.
11. Place the filling on one half of the rolled out dough..
12. Fold the rolled out dough from other side.Press it at the edges.
13. Gently press it and slighty roll out the dough .( Refer Note )
14. .Cook both sides well.Before cooking apply ghee on both sides .Cook till it turn brown.

Note :Please check my carrot paratha for checking how exactly the balls are rolled out, how the filling is placed in the dough and cooked.

Chilly Fish Roast

Ingredients:

1. Bonesless fish pieces- 8 pieces
2. Onions - 2 Nos ( one cut into square pieces and one cut lengthwise for frying )
3. Capsicum- 1/2 of a capsicum cut into square pieces
4. Ginger cut into cubes - 1 tbsp
5. Garlic pods cut into cubes- 1 tsp
6. Green Chilly chopped- 1 No
7. Garam Masala- 1 tbsp
8. Tomato pureed- 1 No
9. Oil - 2 tbsp and oil for frying
10. Kashmiri Chilly - 1 tsp

For marination

1. Turmeric Powder- 1/2 tsp
2. Ginger Garlic paste- 1 tbsp
3. Chilly powder- 1 tsp
4. Vinegar- 1 tsp
5. Cornflour- 1 tbsp
6. Salt as required.

How to Cook

1. Marinate the fish with the required ingredients as mentioned above. Keep aside for half and hour.
2. Fry the fish pieces till it is almost done.
3. Add oil to the pan and fry the onions , keep this aside.
4. Heat the pan , add 1 tbsp oil , when it is hot , add the onions , ginger pieces, garlic pieces , green chilly chopped and saute the onions  till it is brown in colour.
5. Add capsicum and fry the capsicum
6. Add the garam masala and kashmiri chilly powder , fry it for 2 minutes.
7. Add the tomato puree and cook it till the oil start to leave the side of the pan.
8. Add the fried fish pieces with 1/4 cup water and close the pan . 
9. Cook till the gravy start to thicken.
10. Add salt if required.
11. Garnish with curry leaves and fried onions.

Vegetable Rice

Ingredients :

1. Basmati Rice  - 3 Cups
2. Carrots  chopped -  3 Nos
3. Beans chopped- 1/2 kg
4. Onions -  3  Nos cut lengthwise
5. Onions - 2 Nos  cut lengthwise for frying.
6. Ginger - Garlic paste - 3 tsp
7. Bayleaves- 2 Nos
8. Star Anise- 2 No
9. Cloves- 10 Nos
10. Cardamon - 3 Nos
11. Cashewnuts - 10 Nos
12. Raisins  - 10 Nos
13. Garam Masala- 2 tbsp
14. Jeera powder- 1 tsp
15. Chopped coriander.
16. Salt as required.
17. Vinegar - 1 tbsp
18. Ghee- 3 tbsp
19. Oil - 3 tbsp

How to Cook .

1. Clean the basmati rice and soak in water for 15 minutes.
2. Drain out the water and keep the rice aside.
3. Add 1 tbsp ghee and fry the cashewnuts and raisins , keep this aside.
4. Add 1 tbsp oil and fry the onions , keep this aside.
5. Add 1 tbsp ghee to the pan and  fry the cloves , cardamon , star anise and the bayleaves.
6. Now add the onions , 2 tbsp oil and saute the onions till it turn brown in colour.
7. Add the chopped vegetables , garam masala ,chopped coriander, jeera powder , ginger garlic paste and stir fry of 10 minutes.
8. Add the cleaned rice , 1 tbsp ghee and stir fry the rice for 15 minutes.
9. Add  6 cups of water , salt and bring to boil .
10. When it come to boil add the vinegar, close the pan and cook in low flame for 35 minutes.( Please do check after 20 minutes whether the rice is cooked, sometimes it might take little more longer. I took approximately around 35 minutes)
11. After the  rice is cooked garnish with fried cashewnuts, raisins , onions and coriander leaves.

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.