Inji curry

Grind ginger lightly in mixy. Soak the grounded ginger in water for 3 minutes. Remove the white layer of pada floating on water. Roast ginger in oil and keep it aside. Roast coconut and red chilli powder. Grind this roasted coconut with the roasted ginger in a mixy. Kaduku varukkal with veppila and red chilli. Into this, add the coconut ginger mix. Pour tamarind water to this. Add little jaggery. Let it boil. Serve. :-)

Mushroom Roast

Ingredients
Mushroom - 250 gm (chopped)
Ginger - 1 big piece (chopped)
Green chilly - 4 (middle parted)
Onion - 2 (chopped)
Powdered pepper - 2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Red chilly powder - 2 tsp
Garam masala - 1 tsp
Coconut oil
Salt for taste
Mustard seeds - 2 pinch
Curry leaves - few

How to prepare
Heat 2 tsp of coconut oil in a pan.
Splutter mustard seeds and then add to it and saute curry leaves, ginger, green chilly and onion.
Add 2 tsp powdered pepper, 1tsp turmeric powder,1 tsp coriander powder, 1 tsp garam masala , 2 tsp red chilly powder and salt according to taste.
Mix well and stir.
Add the chopped mushroom to it, mix well and cover cook.

When the mushroom is cooked well, your recipe is ready to be served.

BAINGAN BHARTA

INGREDIENTS

Brinjals: 1 kilogram
Oil: 3 tablespoons
Cumin seeds: 1 teaspoon
Onions, chopped: 3 medium
Ginger: 2 inch piece
Green chillies, chopped: 2
Red chilli powder: 2 teaspoons
Salt to taste
Tomatoes, chopped: 4 large
Fresh coriander leaves, chopped: 1 1/2 tablespoons

METHOD

Wash, pat dry and prick eggplants.
Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink.
Let them cool. You can cool them by dipping them in water.
Remove skin and mash the pulp completely.
Heat oil in a kadai. Add cumin seeds.
Cook for half a minute and add onions and sauté until translucent.
Add ginger and green chillies and cook for a minute.
Add red chilli powder and mashed roasted eggplants.
Cook for seven to eight minutes over medium heat, stirring continuously.
Add salt to taste.
Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and serve hot.

Vanilla Caramel Custard

INGREDIENTS

Sugar: 3/4 cup
Milk: 2 1/2 cups
Eggs: 4
Vanilla essence: 1 teaspoon

METHOD

Take quarter cup of sugar in a thick-bottomed pan.
Add a few drops of water and heat till the sugar caramelizes.
Pour the caramel into a mould and let it settle by cooling.
Heat milk either in a microwave oven or on gas flame.
Place a metallic ring in the pressure cooker.
Add four cups of water and heat.
Break eggs into a bowl.
Add half cup of sugar, vanilla essence and mix gently with a whisk.
Add little cardamom powder or nutmeg powder.
Add warm milk and mix. Strain the mixture if needed.
Pour the egg-milk mixture into the mould with the caramel.
Cover with aluminium foil and place it in the cooker.
Cover with lid and steam for twenty-five to thirty minutes.
Do not use the whistle. Remove when done.
Serve, turned out with caramel side up, either hot or cold.

Chicken keema Pulav

INGREDIENTS

Basmati rice: 1 1/2 cups
Chicken mince: 200 grams
Oil: 4 tablespoons
Green cardamoms: 2
Cumin seeds: 1 teaspoon
Cloves: 2
Cinnamon: 1/2 inch stick
Black peppercorns: 8-10
Onions, sliced: 3 medium
Green chillies: 3-4
Tomatoes, chopped: 3-4
Ginger paste: 1 tablespoon
Garlic paste: 1 tablespoon
Red chilli powder: 1 teaspoon
Garam masala powder: 1/2 teaspoon
Fresh coriander leaves, chopped: 2 tablespoons
Fresh mint leaves, torn: 15-20
Salt to taste


METHOD

Soak the rice in sufficient water for half an hour.
Drain and set aside.Heat oil in a deep pan.
Add green cardamoms, cumin seeds, cloves, cinnamon, black peppercorns and stir.
Add onion and sauté for two minutes. Add hand broken green chillies, chicken keema and stir.
Add tomatoes, ginger paste, garlic paste and stir. Add red chili powder, garam masala powder and stir.
Drain the soaked rice and add.
Add four cups of water, coriander leaves, mint leaves and salt and stir. When the water comes to a boil, cover and reduce heat.
Cook till done. Serve hot.

:-)

Pachadi

Cook cucumber with salt in a cooker and keep it aside.

Grind coconut, mustard seeds and green chilli.

Kaduku varukkal with very small quantity of shallots and curry leaves.
To this, add the cucumber and the coconut paste.

After some time, add the curd and salt and mix well.

Avial

Ingredients:

Elephant Yam 500 gm
Cucumber 500 gm
Carrots 100 gm
Raw Banana 1
Drumstick 2
Snake Gourd 50 gm
Salt to taste
Grated Coconut ½ cup
Shallot 4
Green Chilly 2
Chilly Powder 1 teaspoon
Turmeric powder ½ teaspoon
Cumin powder ¼ teaspoon
Curd 2 tablespoon
Curry leaves
Coconut Oil 1 tablespoon

Preparation Method:

Wash all the vegetables and cut them into 2 inches long pieces.
Put all the vegetables into a cooking pan and add water upto 3/4th of the vegetables. Add salt and turmeric into it and mix well.
Close the lid and cook it on a medium heat stirring in between.
Grind together coconut, shallot, green chillies and cumin powder to make a coarse paste.

Once the vegetables are cooked well, add the ground paste, oil, curry leaves and cook for few minutes. Add curd and mix well. (Optional)