"PINEAPPLE PLANTAIN RAISINS YOGHURT CURRY/ MADHURA PINEAPPLE MUNTHIRI PACCHADI (TRIVANDRUM STYLE)"

Pineapple (finely chopped) - 1 cup
Plantains ripe (chopped) - 1 cup
Raisins - 1 tabs
Yoghurt - ¾ cup
Salt - to taste
Coconut Oil - 2 tabs
Coriander Leaves (chopped/optional) - 1 spring
Cashew nuts Crushed (optional) - 2 tsp.
Grated Coconut - 1/2cup
Mustard seeds - 1 tsp.
Red chilly - 4 no s
Curry leaves - 1 spring


How to Prepare:

1. In a nonstick pan, cook the chopped pineapple first by adding turmeric powder and a bit salt and 2 tsp. of water ,when it half cooked add the chopped plantains and raisins and sauté together and wait until it becomes tender and soft and the water drains out.

2. In a blender grind the grated coconut and ½ tsp. of mustard seeds make a thick paste and add this paste to the pan when the things are cooked and also add a 2 tsp. of sugar and mix well ,adjust the salt and sugar, turn off the flame.

3. Add yoghurt beaten to this texture and mix together.

4. Take a small pan ,add coconut oil ,when it gets hot add mustard seeds ,when it splutters add dry red chilly and curry leaves sauté well ,turn off the flame and add this seasoning on the top of above sweet pineapple texture.

5. Garnish with chopped coriander leaves and crushed cashew nuts which is optional, enjoy with rice.

STRAWBERRY OATS SMOOTHIE /STRAWBERRY OATS MILK SHAKE.

Strawberry (fresh cut pieces) - 8 to 10 no’s
Oats (fried) - 3 tabs
Cold Milk - ¾ cup
Yoghurt - 1 tsp.
Sugar - 4 tabs
Vanilla Essence - ½ spoons


How to Prepare:

1. In a Juicer / Blender, Add the above all ingredients together and grind it well till it becomes smooth n fluffy and serve it cold by garnishing cut pieces of strawberry or dry fruits. Enjoy!!!

KOZHI ULLARTHIYATHU/CHICKEN ULLARTHU WITH COCONUT.

Chicken (medium cut pieces) - 1kg
Pearl onions (lengthy diced) - 4- 5 no s
Ginger - 2 tabs
Garlic - 2 tabs
Chili Powder - 3 to 4 tabs
Turmeric Powder - ½ tsp.
Cumin Powder - ½ tsp.
Fenugreek Powder - a pinch
Coriander Powder - 2 tsp.
Garam Masala/chicken Masala - 1 tsp.
Coconut Oil - 5 tsp.
Salt - to taste
Coriander leaves - a spring
Grated Coconut - 1 cup
Pepper powder - ½ tsp.




How to Prepare:

1. Clean and cut the chicken pieces and keep it aside.

2. In a Blender ,Add grated coconut ,Pearl onions ,Ginger and garlic ,turmeric powder ,cumin powder ,chili powder ,pepper powder ,coriander powder ,fenugreek powder ,salt and garam masala or chicken masala and whip for 3 to 4 times only to get a finer form.no need to become a paste so whip only.

3. Apply this mixture to the chicken and mix well together and keep it aside for at least 30 to 45 minutes.

4. Take a bottom thick nonstick pan, Heat 1 tabs of oil in it, add the marinated chicken to it and cook in a medium flame until the chicken start to drain out the water completely.

5. After draining out the water add the remaining oil into this and mix together and stir for some time and keep it in medium flame until it becomes roasted in color .(in between you have to stir the chicken for roasting it ,no need to cover with lid.)

6. It will take 30 to 40 minutes for attaining in a roasted form then only we can say it as kozhi ullarhtiyathu/chicken ullarthu.

7. Once it becomes roasted you can garnish it with fresh chopped coriander leaves.

"DEEP FRIED THREADFIN BREAM(EASY FRIED FISH RECIPE/MY VERSION)"

Threadfin Bream/any fish - 2 no s
Chili Powder - 3 tsp.
Turmeric Powder - ½ tsp.
Meat Masala/Garam masala - ½ tsp.
Salt - to taste
Coconut Oil - 3tabs
Pepper Powder - ½ tsp.
Coconut oil (deep frying) -
Curry leaves - 2 springs.


How to Prepare:

1. Clean the fish firstly and keep it aside.

2. For marinating it take a plate and add turmeric powder ,meat masala , pepper powder ,salt and coconut oil about 3 tabs and mix all together you will get a fine paste ,Apply this fine paste to cleaned fish and marinate it for 15 to 30 minutes.

3. Take a Bottom thick Pan ,put coconut oil into it when it gets hot ,add a hand full of curry leaves into it when it splutters ,put the marinated fish into the pan and deep fry it until it becomes crispy both the sides.

4. Garnish it with a spring of curry leaf.

DRY ROASTED CHICKEN WITH COCONUT MILK AND GHEE ROASTED CASHEWS AND RAISINS.(MY VERSION)

Chicken (medium diced) - 1 kg
Pearl Onions (long thinly sliced) - 2 cup
Tomato (long thinly sliced) - 2 cup
Ginger Garlic Paste - 2 tsp.
Green chilly (half slit) - 4 no s
Kashmiri Chilly Powder - ½ tsp.
Chili Powder - 1 ½ tsp.
Garam Masala - ½ tsp.
Turmeric powder - 1 tsp.
Pepper powder - 1 ½ tsp.
Chicken Masala - 2tsp
Salt - to taste
Cashew Nuts - ½ cup
Raisins - ½ cup
Coconut Milk - 1 cup
Tomato Sauce - 1 tsp.
Ghee - 4 tabs
Coriander Leaves chopped - ½ cup


How to Prepare:

1. Clean and cut the chicken pieces and for marinate it with ½ tsp. of turmeric powder , 1/2 tsp. of pepper powder ,1tsp of chicken masala and little bit of salt and mix well together with chicken and keep it aside for 15 to 30 minutes.

2. In a bottom thick nonstick pan ,add 3 tabs of homemade ghee or any other ghee when it gets melt add diced pearl onions ,green chilly silted ,ginger garlic paste ,tomato diced ,Kashmiri chilly powder ½ tsp. ,chilly powder 1 ½ tsp. ,1/2 tsp. of turmeric powder ,1tsp of pepper powder ,1tsp of chicken masala ,1/2 tsp. of garam masala ,required salt ,then add marinated chicken pieces ,salt to taste and finally add the coconut milk also and mix well together and keep it in a medium flame for 10 to 15 minutes and close with a lid also.(no need to add water )

3. After 15 minutes open the lid just mix together again ,at this stage check out the salt if required you can add more ,add 1tsp of tomato sauce at this stage and mix together ,no need to use the lid from now ,put it in a medium flame till the coconut milk completely absorb into the chicken and will become in a roasted type in another 5 to 10 minutes ,you can switch of the flame.

4. In a small kadai, put 1tsp of homemade ghee or any ghee, when it gets hot, add cashews n raisins deep fry it and put this on the top of chicken pieces and also garnish with chopped coriander leaves.
5. Wonderful side dish for all Indian breads even with bun and rice also.

CHILLY CHICKEN ROAST WITH SOYA SAUCE AND CORIANDER LEAVES(RESTAURANT STYLE)

For Marinating:

1. Chicken(small pieces) - 1 ½ kg
2. Pepper powder - 2 tsp.
3. Kashmiri Chilly powder - 1tsp
4. Turmeric powder - 1/2tsp
5. Salt - to taste

For Grinding:

1. Garlic - 6 pods
2. Shallots - 8 no’s
3. Green chilly - 10 no s
4. Ginger -big piece

Ingredients to Add:


1. Pearl Onion(long cut n thinly sliced) - 5 no s
2. Tomato(long cut piece) - 1 cup
3. Soya sauce - 2 tabs
4. Curry Leaves - 1 spring
5. Coriander Leaves - 2 springs
6. Salt - to taste
7. Refined Oil -for deep frying

How to Prepare:


1. Mix the Powders with chicken for marinating it for half an hour.

2. Grind the things which I above stated and keep it aside.

3. Take a Nonstick thick bottom pan pour refined oil in it and when it gets hot ,firstly put the pearl onions diced in it and deep fry it and keep it in a plate aside and in the same oil put the marinated pieces of chicken and deep fry it until it becomes crispy fried and keep it aside.

4. In the same pan with the balance oil ,secondly add the grinded mixture and sauté it well ,along with that add curry leaves ,tomato diced ,mix well at a medium flame and then add the crispy fried chicken into it and mix all together well .

5. In that add the already cooked and deep fried pearl onions and mix it together, at this stage check out the salt and can add it and put in a medium flame for 3 to 5 minutes and now add 2 tabs of soya sauce and a few chopped coriander leaves in this and mix all together and turn off the fire.

6. Garnish with chopped coriander leaves on the top of it.

"ONAM OLAN WITH RAJMA/RED COW PEAS AND ASH GOURD"(MUMMY'S SPECIAL/EASY TO MAKE)

Ash gourd (Medium pieces) - 1 cup
Red Cow Peas /rajma - 1/4 cup
Red Chilly - 4 no s
Green chilly(half slit) - 4 no s
Shallots(thin slices) - 4 no s
Coconut oil - 2 tabs
Coconut Milk - 1 cup
Curry leaves - 1 spring
Salt - to taste
Water -as required
Mustard Seeds - ½ tsp


How to Prepare:

1. In a Pressure cooker boil the red cow peas firstly by adding little bit salt.

2. In a Kadai ,put the cut pieces of ash gourd ,with required amount of water to get boil it well ,and add half slit green chilly also with little bit of salt, after boiling the water will fully drained out.

3. In a blender grind the grated coconut with some water and take a thick coconut milk, add this milk to the boiled ash gourd pieces and mix together and also add the already cooked red cow peas and mix along with a very low flame.

4. In a kadai, add a little bit of coconut oil, when it gets hot add ½ tsp. of mustard seeds when it gets splutter, add the red chilly and curry leaves and thin slices of shallots and sauté together, when it gets tender n smooth just turn off the fire and put this to the cooked ashgourd n red cowpeas texture and mix along.

5. Finally add ½ a tsp. of coconut oil on the top of olan and garnish with coriander leaves.

"BEANS/CARROT SPROUT WITH GRINDED MIXTURE OF COCONUT"/"BEANS CARROT THORAN".

1. Beans(thin sliced) -2 cup
2. Carrot(thin sliced) -2 cup
3. Green chilly(half slit) -3 to 4 no s
4. Garlic(medium sliced) -6pods
5. Grated Coconut -1/2 cup
6. Turmeric powder -1/2tsp
7. Chilly Powder -1tsp
8. Pepper Powder -1 tsp
9. Garam masala -1tsp
10. Curry Leaves -1 spring
11. Red chilly -3 no s
12. Salt - to taste
13. Water -
14. Refined Oil -2 tabs
15. Jeera powder -1/2tsp
16. Mustard seed - 1/2tsp


How to prepare:


1. In a Blender or mixer grinder grind put grated coconut ,1/2tsp of turmeric powder ,1/2tsp of red chilly powder , ½ tsp of jeera powder,2 no s of slited green chilly ,together a just whip or grind it once and keep it aside.

2. In a Pan ,Add refined oil ,when it gets hot add 1tsp of mustard seeds ,when it gets splutter add red chilly and curry leaves saute it well ,add the rest of green chilly ,garlic slices saute it well ,then chopped onions and saute well together until it becomes tender n soft ,then add thinsliced carrot and saute well together,then add chopped beans and mix along ,1/2tsp of chilly powder ,and mix together with little bit of salt.

3. Then add little water to it and close with a lid for few minutes at low flame ,so that to get boil the vegetables together and should have to drain the water inside.about 5 to 6 minutes open the lid mix along the vegetables and make sure thaa t the water is completely gone and the vegetable get boiled then , add the grinded mixture which had already prepared into this and mix along and let it be for another 2 to 3 minutes at a very low flame and put little bit pepper powder on the top of sprout and turn off the fire.

4. Garnish it with curry leaves and serve it.

"RED CHICKEN WITH TANGY TOMATO SAUCE N SOYASAUCE(EASY CHICKEN RECIPE)"

Chicken (medium cut piece) -1 kg
Pearl Onion (finely chopped) - 2 cup
Ginger (finely chopped) - 2 tabs
Garlic (finely chopped) -2 tabs
Green Chilly (half slit) - 3 no s
Red Chili Powder - 1 tsp.
Pepper Powder - ½ spoons
Tomato Sauce - 2 tabs
Lime juice -1/2 tsp.
Shallots (chopped) - ½ cup
Curry Leaves - a few
Coriander Leaves (finely chopped) -2 springs
Soya sauce (optional) -1/2 tsp.
Salt - to taste
Water - ½ cup
Tomato - ½ cup


How to Prepare:

1. Take a Pressure Cooker ,put the clean n cut pieces of chicken into it ,add ½ cup of shallots ,1 tabs of ginger ,1 tabs of garlic ,green chilly 3 no s ,1/2 tsp. of red chili powder ,1 tabs of tomato sauce ,1/2tsp of lime juice, little bit of salt and ½ cup of water and put ½ cup of tomato cut pieces and close with lid and wait for 3 whistles.

2. Take a kadai ,add 2 tabs of refined oil ,add 1 tabs of ginger and 1 tabs of garlic and sauté it well ,add 2cup of dice pearl onions and sauté well together until it becomes tender and soft ,then add ½ tsp. of red chili powder ,1/2 spoon of pepper powder ,and mix well together ,then add the cooked chicken pieces from cooker to the kadai and mix well altogether ,no need to add more water put it in a simmer mode for 5 to 8 minutes.

3. Add 1 tabs of tomato sauce ,and ½ tsp. of soya sauce (optional)and mix together check out the salt if needed then add salt at this stage and finally add few curry leaves n chopped coriander leaves on the top of the dish for garnishing.

"PEPPER CHICKEN ROASTED WITH SHALLOTS AND GREEN CHILLY AND MY 60th POST"

I always do experiments with chicken as my version ,but this dish z my aunt's version.she often cooks this...she said she got this recipe from a tv show.i learned this from her.i tried it believe me it was superb so i would love to share it with all my friends here and ofcourse "My 60th Post".

1. Chicken(medium Pieces) - 1 kg
2. Shallots(sliced) - ½ kg
3. Green chilly(full center slit) - 6 to 8 no s
4. Ginger garlic paste/crushed -4 tabs
5. Coconut pieces -1 cup
6. Curry leaves - 1 spring
7. Coriander leaves - 2 spring
8. Pepper Powder - 2 tsp.
9. Turmeric powder - 1 tsp.
10. Garam masala -1/2 tsp.
11. Coconut oil - 2 to 4 tabs
12. Salt - to taste



How to Prepare:


1. Cut and clean the chicken into medium pieces and put in a bowl add little bit of salt to it ,1/2 tsp. of turmeric powder 1 tsp. of turmeric powder ,2 tabs of ginger garlic paste or crushed and mix well together and keep it aside for 15 to 30 minutes covered.

2. Take a thick bottom nonstick pan ,add 3 tabs of coconut oil into it ,when it gets hot add freshly cut pieces of coconut and sauté for 2 to 3 minutes in a medium flame ,no need to change the color of coconut ,then add sliced shallots and sauté well for 3 to 5 minutes ,then add green chilly ,then add 1 tabs of ginger garlic crushed or paste mix all together and sauté for 5 mins.

3. Then add ½ tsp. of turmeric powder, and mix well, add the marinated chicken pieces into the masala and mix well together no need to add water if needed you can add the cleaned chicken stock not mandatory ,and close with a lid for cooking well firstly for 5 minutes in a high flame, after 5 minutes open the lid and sauté together then close again and put it in a medium flame now for 5 minutes again for cooking.

4. After 5 minutes open the lid and add 1 tsp. of pepper powder and close the lid again ,and put it for 5 minutes more ,the open and add ½ tsp. of garam masala ,and mix well together in a medium flame ,and add salt at this stage , also add 1 spring of curry leaves and a tabs of coconut oil on top of the dish and mix well together ,put it for 2 to 3 minutes in a high flame again and turn off the fire .

5. Put freshly chopped coriander leaves on the top of dish and serve it hot.

MUTTON CHAPS WITH TOMATO SAUCE.(MY VERSION)

1. Mutton(medium pieces) - 2 kg
2. Pearl onion(medium diced) - 2 ½ cup
3. Green chilly(half slit) - 4 no s
4. Turmeric powder - ½ tsp
5. Chili powder - 1 tsp
6. Kashmiri chili powder -1 tsp
7. Pepper powder -1 tsp
8. Mutton masala - 1 ½ tsp
9. Garam masala -1 tsp
10. Bay leaf - 2 no s
11. Coriander leaves - 2 spring
12. Salt - to taste
13. Coconut oil -
14. Ginger garlic paste - 2 tsp
15. Ginger(small cut piece) - 2 tsp
16. Garlic pods -2 tsp
17. Tomato sauce - 1 ½ tsp
18. Water -
19. Tomato(medium diced)optional -1 no s


How to Prepare:

1. Cut n clean the mutton pieces and in that add ½ tsp of turmeric powder ,1 tsp of chili powder ,1/2 tsp of pepper powder ,1/2 tsp of mutton masala ,1/2 tsp of garam masala ,1 tsp of fresh garlic pods n 1 tsp of fresh ginger pieces ,little bit salt and mix well ,keep it for marinating about 10 to 15 minutes and after that put it in a pressure cooker for cooking and wait for 5 to 6 whistle after that turn off the fire.

2. Take a kadai /pan add 2 tabs of coconut oil in it ,when it gets hot add rest of the garlic pods and ginger pieces sauté well ,then add chopped green chili and sauté well ,then add the diced pearl onions and sauté well until it becomes transparent ,then add the ginger garlic paste and sauté well ,also add 1tsp of kashmiri chili powder ,1 tsp of mutton masala ,1/2 tsp of pepper powder and sauté well.

3. When it gets light brown in color add some fresh chopped coriander leaves and 1 bay leaf, in this stage you can add diced tomato (optional) and sauté it well to get along with masala.

4. Add the cooked mutton pieces from the cooker and mix well, also add the mutton stock from it and mix along to get a unique taste and flavor to the gravy ,add enough water to get a consistent gravy as per your wish ,if you want more gravy you can add more water I made it here as a thick consistency.

5. Close with a lid and cook for 5 to 8 minutes ,after 5 minutes open the lid and add 1 tsp of garam masala and mix well ,and put 1 ½ tsp of tomato sauce(optional) and mix together for a sweetness ,check out the salt, if required add little bit ,put a piece of bay leaf in it and turn off the fire.

6. Finally garnish with freshly chopped coriander leaves on top of the gravy.

NB: (you can add ghee roasted nuts and dry fruits on the top of gravy for garnishing).

"PALAK CURRY"( MY VERSION)

1. Palak(finely chopped) - 3 bunch
2. Pearl Onions(medium sliced) -2 no s
3. Ginger(finely chopped) - 5 pods
4. Grated Coconut - ½ cup
5. Turmeric Powder - 1 tsp
6. Chili powder -1/2 spoon
7. Green chilly (half slit) - 3 to 4 no s
8. Curry leaves - few
9. Salt - to taste
10. Coriander leaves (finely chopped) -2 spring
11. Vegetable Oil -1 tsp
12. Mustard seed - 1 tsp
13. Red chili - 2 no s



How to Prepare:

1. Take a kadai add 1 tsp of vegetable oil in it ,when it gets hot add a tsp of mustard seeds when it splutters add red chili and curry leaves ,then add sliced garlic and green chilly sauté it well ,when it gets sautéed add sliced onions and sauté it till it becomes transparent ,add little salt ,1/2 tsp of turmeric powder ,1/2 spoon of chili powder and sauté it well .
2. Add clean chopped palak no need to sauté it close with a lid for few minutes.
3. I n a blender add grated coconut ,1/2 tsp of turmeric powder a little bit water and grind it well to get a smooth paste.
4. Add this paste into kadai and mix it well add a little water for enough gravy and check out the salt if needed add at this stage ,when it gets boiled turn off the fire.
5. For garnishing put chopped coriander leaves on top of it and ready to serve.

COMING BACK WITH A BUNCH OF NEW RECIPES.

hai friends , after a long time ,i m checking out my foody blog...very happy to see new varities of recipes from my beloved friends here...by coming back i would like to share my new happiness and new member of my family to all of u here...my baby "ADITHI"...thanks to all of my followers n new comers here to support my blog.."SEE U SOON"!!!!!!

FROZEN VANILLA SORBET /AND MY 55TH POST.

"this is my 55th post.and i am going for a small vaccation for few days for my delivery and will be back soon...all the best for my all loving bloggers....and friends here for all upcoming variety recipes and upcoming events...god bless all of you... Dear Friends ,i had already made sorbets when i started my blog...now i am going for a break so love to give u all a sweet dessert thatz why i made this sorbets vanilla flavor again for all of you...you can check it out my previous pista sorbets recipe in my blog... Thanks to all of you once again...."

Boiled Milk - 2 cup

Milkmaid - ½ tin

Powdered sugar - 2 tabs

Food color (lemon yellow, pink) - 1 pinch

Vanilla essence - 1 tsp

How to prepare:

Take a bowl, add 2 cup of milk into it, powdered sugar, and mix well.

Add 1 tsp of vanilla essence into it and add a pinch of food color into this and mix well.

Put this milk texture, into two bowls or in an ice tray or put this into freezer for 12 hours.

After 12 hours take it out from freezer, and have it.

EGGLESS PLAIN BUTTER CAKE.

Butter (unsalted) - 300 gm

Maida (all purpose flour) ` - 300 gm

Corn flour - 250 gm

Baking powder - 1 tsp

Boiled Milk - 3/4 cup

Vanilla essence - 1 tsp

How to Prepare:

Turn the oven to 150 deg F.

Mix sugar and butter to a fluffy consistency.

Add all purpose flour (Maida), baking powder and mix well.

Add milk and vanilla essence and mix well.

Get a fine batter.

In a cake pan, spread the butter and Maida or all purpose flour into it and pour the batter into it and bake them for 30 minutes.

JINKA MASALA /PRAWNS MASALA ( GOAN STYLE)

Prawns - 150 gm

Ginger garlic paste - 2 tabs

Turmeric powder - 1tsp

Kashmiri chilly - 2tsp

Fish masala - 2tsp

Pepper powder - 2tsp

Tomato puree - ½ cup

Garam masala -1 tsp

Onion (long sliced) - 2cup

Salt -to taste

Coriander leaves - 1 spring

Curry leaves - 1 spring

Mustard seed -1tsp

Coriander powder - 1 ½ tsp

Refined oil - 3 tabs

Water -1/4 cup

How to Prepare:

Clean and soak the water from prawns, add 1/2tsp of turmeric powder, 1tsp of pepper powder, 1 tabs of ginger garlic paste, and a little bit of salt, and apply this into prawns this texture and marinate it for 10 to 15 minutes.

Take a pan ,heat oil in it and add 1tsp of mustard seeds ,when it splutters ,add curry leaves ,2 cup of sliced onions ,and sauté well, add ginger garlic paste ,turmeric powder ,fish masala ,coriander powder and saute well,then add 2tsp of kashmiri chilly powder ,pepper powder and sauté well at simmer mode.

Add tomato puree and mix along then add marinated prawns mix along, after 5 minutes add garam masala and sauté well. Cook it for 5 to 10 minutes at simmer mode and after 10 minutes turn off the fire and serve it in a dish.

Garnish with chopped coriander leaves and slices of onion or slices of tomato and serve hot with rice or Indian breads.

MUTTON PEPPER MASALA/MUTTON PEPPER GRAVY.

• Mutton( small pieces) - 1 kg
• Pearl onions(small sliced) - 3 no s
• Ginger Garlic Paste - 2 tsp
• Shallots - 5 no s
• Tomato(small sliced) - 2 no s
• Mint leaves - 2 spring
• Coriander leaves - 2 springs
• Turmeric powder - 1 tsp
• Red chilly powder - 1 tsp
• Pepper powder - 1 tsp
• Coriander powder - ½ tsp
• Garam masala - 1 tsp
• Coconut oil - 3 tabs
• Salt - to taste
• Water - as required
• Green chilly(half slit) - 3 no s
• Mustard seed - 1 tsp
• Cinnamon stick - 2 piece
• Cloves - 2 piece

How to Prepare:

For Mari nation:
• Take clean and cut pieces of mutton in a bowl ,add a little bit of salt , ½ tsp of turmeric powder , ½ tsp of turmeric powder 1/2tsp of garam masala and ½ tsp of vinegar or limejuice in it and mix well with pieces and marinate this for 10 to 12 minutes after that in a pressure cooker put this marinated mutton pieces and a little bit of water ,2 piece of cinnamon stick ,2 pieces of cloves and close well and cook for minimum 6 whistles and it would be done ,keep it aside.

• Take a pan or kadai ,add 3 tabs of coconut oil when it gets hot add mustard seeds , when it gets splutter add broken red chilly 3 no s ,then add small sliced shallots , ginger garlic paste and sauté it well , then add sliced pearl onions , sauté well ,add green chilly and sauté well for 5 minutes so that the onions would become light brown in color ,then add sliced tomato and mix along and keep it for 2 minutes.

• Add ½ tsp of turmeric powder ,then ½ to 1 tsp of red chilly powder or kashmiri chilly powder ,coriander powder ½ tsp ,1/2 tsp of turmeric powder ,then few coriander leaves and mint leaves and mix well at keep it for 3 to 5 minutes at simmer mode.

• Then add half cooked mutton pieces and its stock into the pan and mix long with masala for 5 minutes at simmer mode and add required water for gravy and check out the salt, close with a lid for 10 to 12 minutes for boiling at simmer.

• After 10 minutes open the lid and add garam masala into this and mix along and keep it for few minutes then add freshly chopped coriander leaves few and, mint leaves few with this and mix along and turn off the fire.

• Serve it in a dish and garnish with coriander and mint leaves.

Rice flour - 2 cup
Jack fruit (thin sliced) - 2 cup
Jaggery (grated) - 1 cup
Cardamom powder - 1 tsp
Vazhayila/vazhanayila/foil paper - 3 no s
Grated coconut - 1 cup
Hot water - as required
Salt - to taste
Ghee - ½ cup



How to Prepare:

Take rice flour in a bowl ,add little bit of salt to taste and add hot water as required for

Making a nice thick batter as we prepare for making idiyappam or noolappam and mix with little ghee also for getting the texture soft, while mixing add cardamom powder also for getting a flavor.

After preparing the batter take one vazhayila /vazhanayila /aluminum foil paper a long Piece, and take a ball texture and with hands or fingers make smooth round shape just like we make chapatti and put this on top of vazhanayila and add little grated coconut first, then thin sliced jackfruit, then grated jaggery, little bit ghee spread it over and fold half layer and close with vazhanayila.

You can make like this each illayappam.

Take a steamer, put this illayappam inside the steamer and steam for about 15 to 20 minutes for well cooking.

Serve it hot as a snack item with tea.

CHAKAKURUVITTA MANGA CHEERA AVIYAL/JACKSEED MANGO RED SPINACH AVIYAL.

Red spinach (finely chopped) - 3 cup
Raw mango (small pieces) - 1 no s
Jackfruit seed (small pieces) - 5 to 10 no s
Garlic - 1 no s
Shallot - 2 no s
Red chilly - 2 no s
Grated coconut - 1 cup
Red chilly powder - ½ tsp
Salt - to taste
Coconut oil - 1 tsp
Curry leaves - 1 spring
Cumin seed - ½ tsp
Water - 2 cup



How to Prepare:


In a pan or Kadai, add 2 cup of water and put the small pieces of jack fruit seeds
(Chaka kuru) , for boiling well until it become soft and tender for 10 to 12 mins.

In the same pan or kadai ,after boiling the jack fruit seed , put the raw mango
Pieces and finely chopped red spinach and mix well together with the excess
Water in it and close with a lid at a low flame for minimum 5 to 7 minutes.

In a blender or mixer, put the grated coconut, 2 shallots, 1 garlic, 2 red chilly,
½ tsp of cumin seed, ½ or 1 tsp of red chilly powder as per spicy and a little bit of
Water and blend it well until it become a fine texture.

Add this texture into the kadai or pan and mix well all together and keep it in a
Low flame for another 2 to 3 minutes , and add 1 tsp of coconut oil on the top of
Curry and add fresh curry leaves on the top and turn off the fire.

Now the aviyal is ready, serve it hot with rice.

PLAIN EGG OMELET.

Egg - 3 no s

Red chilly powder - a pinch

Garam masala - a pinch

Salt - to taste

Pepper powder - a pinch

Oil - little bit

How to Prepare:

Break the eggs and put that in a bowl and beat it well along and add salt to taste while beating the eggs.

Take a non stick pan, put this egg texture into the pan and round the pan for getting round shape, add a pinch of red chilly powder, then garam masala powder and pepper powder at a low flame for frying one side for 1 minute.

Then add little bit of oil on the top and sides of omelet and flip it over the other side for frying it at least for 1 minute and turn off the fire.

Egg Omelet is now ready for serving, you can garnish with coriander leaves on the top of it.