Grape Juice with pulp

I always  loved the grape juice ,i always had from  a bakery near by my home. The one thing i really miss a lot  about the hometown is this  grapejuice.I always loved this and wanted to try this by my own.

Ingredients

1. Grapes( Seedless )- 2 Cups
2. Water- 3 Cups
3. Sugar- 1/2 Cup

How to Cook

1. Wash the grapes 6 times minimum . Wash in salt water for 1 or 2 times.
2. Soak the grapes in water for 20 minutes for cleaning.
3. After 20 minutes, drain out the water. 
4. Heat a pan , transfer 2 cups grapes,3 cups water to the pan . Cook  the grapes on low flame for 20 minutes.
5. Put the flame high, add sugar  ,bring to boil , and cook for3 minutes.
6. Off the flame,close the pan . Keep it aside for half an hour.
7. Now you will get a clear grape solution .
8. Skin of the grapes get peeled off too.
9. So you have the grape juice, grape pulp, skin of the grapes mixed together.
10. Separate the grape juice. 
11. Now you separate the grape pulp.
12. Take the removed skin of the grapes , mix it with 1/4 cup water. Blend in a mixie. Pass it through a strainer to collect the grape juice.
13. Mix the grape pulp ,strained juice with  grape juice  .
14. Refrigerate it for half n hour.
15. Serve chilled.

Oats Masala Upma

Ingredients :

1. Onion- 1 No 
2. Oats- 3 Cups
3. Green Chilly chopped - 1 No
4. Garam Masala- 1 tsp
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 (approximately 1/2 cup) and mix the oats well. 
2. Steam cook the oats for 10 minutes .
3. Add oil to the pan , when the oil is hot ,add the mustard seeds, .When it splutter , add the onions  ,curry leaves,ginger pieces, green chilly chopped.Saute till they turn brown in colour.
4. When the onion turn brown , add garam masala and saute for 1 minute.
5. Add the steamed oats . 
6. Sprinkle little water and again mix  the oats well.(approximately 1/2 cup) 
7. Close the pan and cook for 5 minutes.
8. Garnish with curry leaves and serve hot.

Wheat Samosa

*** Please refer my Punjabi samosa for the detailed procedure.***

Ingredients :

1. Potatoes- 2  No
2. Frozen Green Peas- 1/2 Cup
3. Coriander Leaves Chopped- 1 tbsp
4. Turmeric Powder-1/4 tsp
5. Chilly Powder -1/4 tsp
6. Amchur Powder- 1/4 tsp
7. Cumin Powder- 1/2 tsp
8. Garam Masala- 1 tsp
9. Ginger chopped- 1/2 tsp
10. Green Chilly Chopped- 1 No
11. Salt as required
12. Ghee - 1 tsp
13. Oil for frying.

For the Dough

1. Wheat Flour - 1 1/2 Cups
2. Ajwain - 1 tsp
3. Salt as required
4. Oil - 1 tbsp
5. Water as required.

How to Cook :
1. Prepare the dough by mixing the ingredients for the dough.Please make sure add adequate salt .Keep this aside for half an hour.
2. Pressure cook the potatoes to 3 whistles. 
3. Boil the frozen green peas for 1 minute.
4. Drain out the water from green peas.
Mix the green peas , chopped coriander , enough salt and potatoes together . Mash it well using a mixer

5.Add ghee to the pan , fry the cumin powder for 1 minute. 
6.Add the chopped ginger and green chilly , saute for 1 minute.
7.Add the mashed potaotes to this .Add the garam masala , turmeric powder, amchur powder , chilly powder and mix it well. 

8. Now make lemon sized  balls out of the dough.

9. Roll out into a round shape.

10. Make a cutting at exactly the middle of the rolled out dough.Now you get 2 semicircles.

11. Join the 2 edges of the semicircle .Now you get a cone shape.
12. Also press the tip of the cone.Now join the edges of the cone.

13. Now add the filling inside the cone.

14. Fold the open part of the cone. Gently press the sides with water.

15. Add oil to the pan , when it is hot , transfer the folded samosas and fry it till it turn brown in colour.
16.It should turn crisp.
17 .Serve hot with chutneys / tomato sauce.

Punjabi Samosa

Ingredients :

1. Potatoes- 3 Nos
2. Frozen Green Peas- 1 Cup
3. Coriander Leaves Chopped- 3 tbsp
4. Turmeric Powder-1/4 tsp
5. Chilly Powder -1/2 tsp
6. Amchur Powder- 1/2 tsp
7. Cumin Powder- 1 tsp
8. Garam Masala- 1 tbsp
9. Ginger chopped- 1 tsp
10. Green Chilly Chopped- 1 tsp
11. Salt as required
12. Ghee - 1 tsp
13. Oil for frying.

For the Dough

1. Maida ( All Purpose Flour ) - 3 Cups
2. Ajwain - 1 tbsp
3. Salt as required
4. Oil - 2 tbsp
5. Water as required

How to Cook :
1. Prepare the dough by mixing the ingredients for the dough.Please make sure add adequate salt .Keep this aside for half an hour.

2. Pressure cook the potatoes to 3 whistles. 
3. Boil the frozen green peas for 1 minute.
4. Drain out the water from green peas.
Mix the green peas , chopped coriander , enough salt and potatoes together . Mash it well using a mixer

5.Add ghee to the pan , fry the cumin powder for 1 minute. 
6.Add the chopped ginger and green chilly , saute for 1 minute.
7.Add the mashed potaotes to this .Add the garam masala , turmeric powder, amchur powder , chilly powder and mix it well. 

8. Now make lemon sized  balls out of the dough.

9. Roll out into a round shape.

10. Make a cutting at exactly the middle of the rolled out dough.Now you get 2 semicircles.

11. Join the 2 edges of the semicircle .Now you get a cone shape.
12. Also press the tip of the cone.Now join the edges of the cone.

13. Now add the filling inside the cone.

14. Fold the open part of the cone. Gently press the sides with water.

15. Add oil to the pan , when it is hot , transfer the folded samosas and fry it till it turn brown in colour.
16.It should turn crisp.
Serve hot with chutneys / tomato sauce.

Bengali Fish curry in coconut gravy

The bengali fish Hilsa  is cooked in coconut gravy  in kerala style.

Ingredients: 

1. Fish  - 1/2 kg
2. Coconut- 1 Cup
3. Green Chilly- 2 No
4. Ginger  paste - 2 tbsp
5. Garlic paste - 1 tbsp
6. Turmeric Powder- 1/2 tsp
7. Chilly Powder-1 1/2 tsp
8. Coriander Powder- 2 tsp
9. Fenugreek Seed- 1/4 tsp
10. Curry Leaves - 15 leaves or more
11. Oil - 2tsp
12. Kudampuli (Gambooge) or Raw Mango- as required

How to Cook:

1. 1. Grind the coconut with coriander powder to a very fine paste and keep this aside.
2. Soak the gamboose with 1/4 cup water.
3.  Apply 1 tsp  oil and when oil is hot enough fry fenugreek lightly .
4.  Add the ginger garlic paste and cook for sometime, till the raw smell is gone.
5.  Lower the flame, add the chilly powder, curryleaves  , green chilly and saute till raw sell is gone .
6.  As soon as the raw smell is gone , add the soaked gamboose along with its water , turmeric powder , water (  1 and 1/2 Cups ) and bring to boil.
7.  When it start to boil , add the fish pieces , curry leaves and close the pan . Cook in low flame . (Make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish  pieces ).
8.  Again close the pan and cook for 15 to 20  minutes.
9.  After 20 minutes make sure the gravy start to thicken .
10. When it start to thicken , add the grinded coconut paste.
11. Again let it boil.
12. When it boil , add oil and curry leaves and off the flame.

NOTE : Instead of kodampuli we can also add  raw mangoes.
IF you want you can marinate the fish pieces with little turmeric and chilly powder for half an hour.Then use the marinated pieces for cooking.

Pan Pizza ( Type 2 )

This is my second variety pan pizza. My husband makes the pizza this way and i felt this is a better way for making pan pizza. I used the MilkyMist Mozarella pizza cheese  here which  is better than amul pizza cheese that i always used to use.

The main difference in this is the way i cooked the  pizza here. You will for sure get to know once you go through this wonderful yummy pizza recipe.

Here i used less flour as i want the thickness of the crust much lesser .

All thanks to my husband for this recipe !!!!

Ingredients  for dough

1. Maida Flour - 2 1/2 Cup
2. Water  - as required to make the dough non sticky. 
3. Yeast  -1  tsp
4. Salt - as required 
5. Baking Powder- 1 tsp
6. Sugar - 1/2 tbsp
7. Sugar - 1 tsp for preparing yeast
8. Oil  - 1 tsp
9. Butter - 1 tbsp
10. Butter - 1 tbsp for spreading over the pan intitally before spreading the pizza dough.

   Ingredients for Pizza 

1. Cheese ( we may get MilkyMistMozarella Pizza Cheese )- 100 grams
2. Vegetables (Tomatos, Onions , Olives,Capsicum, Corn) -1 1/2  cup
3. Chopped green chilly - 1 tsp
4. Oregano - 3 tbsp   
5. Salt if required

You can always select the vegetables/ Non veg of your own choice.

Note : Mix the vegetables separately as 2 sets. 

First set : Mix the  tomatoes onions and little capsicum. Major ingredients for first set will be tomatoes and onions, chopped green chilly .

Second Set Mix  the coloured vegetables like tomatoes, olives, capsicum and lastly corn .Here the onions added will be  of lesser quantity.

 Ingredients for Pizza Sauce

1. Tomato Sauce  - 6 tbsp
2. Ginger-Garlic Paste- 1 tbsp
3. Pizza seasonings/ Oregano - 1 tsp

    How To Cook

1. Mix 1 tsp sugar with luke warm water.When it completely dissolves ,add the  yeast to this luke warm water. Close with a lid and after 10 minutes it will start to produce a form / bubbles might appear. 

2. Take the flour  to a bowl  and mix it with  yeast, required salt and other ingredients for the dough ,knead the dough till it becomes soft. Go on kneading the dough until the dough becomes non sticky .Also if you find the dough sticky add more flour and make it non sticky.Please refer picture 1 below to see the prepared dough.

3 .  Make the dough in round shape and make 2 cross cuttings  (as shown in picture 2 ) to give space for the  dough to expand

4 .  Keep the dough in a bowl and close the bowl with a damp  kitchen towel . Keep it closed  for about 3 hours.In this time the dough may expand .( Refer picture 3 to see the dough after expansion )

5. Take the pan and grease the bottom of the pan with butter .Place the dough over it .

Press the dough to the bottom of the pan with your hands until it fills the base of the pan. 

6. Again close the pan with damp cloth . Keep it close for half an hour.Now it might expand some more.

7 .Mix the ingredients for pizza sauce  and with a spoon/ hands gently spread over the  expanded dough.

8.Spread the first set of vegetabls over the pizza dough in the pan.Gently press the vegetables with your hand to the dough.

9. Grate the cheese and spread the cheese over the veggies.

10.Add  the second set of vegetbales over the spread cheese. And gently press the vegetables to the cheese layers.

11. Now place a  pan( roti tava or big nonstick pan )  and when it is hot , place the pan with pizza over this and let it cook in  low flame for 30 minutes.

12. YOUR YUMMY PIZZA WILL BE READY WHEN U OPEN THE LID.

COOKED PIZZA

COOKED PIZZA TRANSFERED TO A PLATE

PIZZA FOR THE SERVINGS.

Palak Paneer without Tomato

Ingredients :

1. Onions - 3 Nos
2. Spinach Chopped - 5 Cups
3. PaneerCubes- 15 Nos
4. Ginger - Garlic paste - 1 tbsp
5. Cloves- 4 Nos
6. Bay Leaves- 2 
7. Green Chilly - 1 No
8. Cumin - 1 tsp
9. Turmeric Powder - 1/2  tsp
10. Garam Masala- 2 tsp
11. Pepper Powder- 1/2 tsp
12. Salt as required.
13. Butter - 2 tbsp
14. Oil as required.

How To Cook :

1. Wash the spinach well and soak in luke warm  water  with turmeric powder poured, for half an hour. Then chop it .Keep it aside.
2. Grind the spinach , green chilly and cumin with little water into a fine paste in a mixie.
3. Add butter to a pan , fry the paneer pieces till it start turn to brown.
4. Add oil to the pan and when it is hot ,add the  bayleaves and cloves. Saute for 1 minute.
5. Add the ginger garlic paste , saute till the raw smell of it goes.
6. Saute the onions cut lengthwise till it turn translucent in colour.
7. Add garam masala , and pepper and fry for 2 minutes.
8. Add  the paste with 1 cup water , turmeric powder , salt ,close the pan and cook for 10 minutes.
9. After 10 minutes , gravy might start to get thicker.
10. Add paneer pieces and bring to boil.
11. Switch off the flame , Serve hot with rotis.

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.

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.