PINEAPPLE PULISERRY

Ingredients

1 cup Pineapple  cut into small cubes

1 tsp chili powder

pinch Turmeric

Salt to taste

2 cups Plain Yogurt

1/2 cup Grated coconut

1/4 tsp Cumin seeds

Salt to taste

Tempering : -

1 tbsp Small onion chopped

1/2 tsp Mustard seeds

1/4 tsp Fenugreek seeds

2 nos Dried red chillies

Curry leaves

Method

Grind grated coconut with cumin seeds ,  turmeric and salt to a fine paste.

Whisk Yogurt without adding water until it is smooth.

Cook pineapple pieces with chilli powder  and turmeric with a cup of water till it is tender.

Switch off the flame , let it stand for 2-3 minutes and then add Coconut paste

Bring to boil and let simmer for 2-3 minutes.

In a very low heat add the yogurt and stir continuously and let heat through for a minute or two.( make sure the heat is low so that  it wont curdle). Remove from heat.

Heat oil in a small pan and add mustard seeds . When they pop up add fenugreek seeds and fry for 20 seconds . Add dried red chillies , chopped shallots and curry leaves and fry it for a minute or two. Pour over pulissery and serve.

CARROT AND POTATO FRY

Ingredients:

1 cup  carrot cut like french fries

1 cup potato cut like french fries

1 big onion sliced finely

5-8 pods garlic sliced

1/2 tsp garam masala

1/2 tsp turmeric powder

2 dry chilli

1/2 tsp chilli powder

5 curry leaves

salt as per taste

1 tbsp olive oil

Method

Heat oil in a kadai and add dry chilli , curry leaves ,sliced onion and garlic .

Saute till it turns golden brown. Add  turmeric powder,chilli powder, salt and garam masala.

Mix it well and add the sliced carrot and potato pieces.

Reduce the heat and sprinkle little water.

Stir it occasionally till it becomes dry.

Eat this dish with rice or chapati.

KALAN

Ingredients

2 Raw banana
1 tsp chilli powder
pinch turmeric
2 tbsp grated coconut
1 tsp cumin seed
1 cup yoghurt
3 curry leaves
salt as per taste
1 tsp mustard seed
1 dry chilli
1 tbsp coconut oil

Method

Peel the outer skin of banana and cut into small pieces.
Mix together bananas, chilly powder, half the turmeric, salt and enough water to cook bananas .
Grind coconut and cumin seeds to a fine paste.
When bananas are cooked, add ground ingredients and cook it for 5 mins.
Lower the flame and add well beaten curd and more salt.
Simmer, stirring occasionally till the mixture becomes  thick .Remove from fire.
Heat oil in a pan. Add  mustard seeds and broken red chillies.
When seeds crackle, add curry leaves and temper the dish.
Serve as a side dish for plain rice.

CHAPATI MASALA NOODLES

This dish is inspired by Rakskitchen. Leftover chapatis can be used and can be had in a new way.

Ingredients
3 chapati
1 onion sliced finely
2 cloves garlic sliced
1/2  capsicum sliced finely
1 small carrot grated
1/2 cup tomato sliced
1 tsp Everest pavbhaji masala
pinch turmeric
1/2 tsp chilli powder
1 tbsp coriander leaves
salt as per taste
2 tbsp olive oil

Method
Stack the chapatis and cut them first into 4 quarters and cut them into long thin strips.
Heat a pan with oil and add sliced garlic, sliced onion . Fry for a minute and then add carrot and capsicum,frying each for a minute.
Now add tomatoes and fry till tomatoes are mushy.
Lower the flame, add pavbhaji masala,chilli powder, turmeric and salt.
Stir well and add the cut strips of chapati and toss well in high flame to mix thoroughly.
Lastly Garnish with finely chopped coriander  and serve immediately.

VARATHUARACHU MEEN CURRY

Ingredients
3 tbsp coconut grated
3 tbsp chilli powder
1 tsp fenugreek powder
2 tsp coriander powder
3 small onion finely chopped
3-4 curry leaves
1 small ball tamarind
pinch turmeric
salt as per taste
2 tbsp oil

Method
Heat a pan, add 1 tsp oil . After oil becomes hot add small onions, fry till light brown.
Now add grated coconut, fry till brown. Add chilli powder, fenugreek powder, coriander powder, curry leaves, fry it.
Now put all the above in a blender alongwith tamarind water and grind to a fine paste.
Heat a fish chatti(earthen pot) . Add 1 tsp oil and add the above paste, turmeric and salt.
Boil it for 5 mins , then add fish pieces and cook until fish is done .
This curry really taste good with rice and it tastes even better the next day.

CHICKEN BADSHAH

Ingredients
1 tsp gingergarlic paste
1/2 cup yogurt
2 onions finely chopped
2 tsp chilli powder
1/2 tsp turmeric
2 tomatoes chopped
1/2 kg chicken cut into bite size pieces
salt as per taste

Masala
1/2 cup coconut grated
2 cloves
1 tsp peppercorn
2 tsp coriander powder
1 small piece cinnamon stick
1 tsp fennel seeds
4 cashews
coriander leaves

Method
Blend all the above ingredients under masala and keep it aside
Heat a kadhai. Add oil , after it becomes hot add onions and fry it till brown .
Take a bowl add yogurt and gingergarlic paste. Mix it well and pour this to above sauteed onions.
Fry till you get a brown colour. Fry on low flame as yogurt will get curdled.
Add chilli powder, turmeric and fry it.
Add chopped tomatoes and fry till mushy.
Add chicken pieces and salt. Cook till half done.
Now add the masala which is blended and cook for 10-15 mins .
Garnish with coriander leaves.

EGGLESS PANCAKES

Ingredients
1 cup flour
1 tbsp sugar
pinch cinnamon powder
2 tsp baking powder
1 cup milk
1 tbsp canola oil
1 tbsp water
1 tsp vanilla extract
2 tbsp butter

Method

Take a bowl, add first 4 ingredients .
Mix milk, oil, water and vanilla in a bowl.
Add the milk mixture to dry ingredients.
Mix well (dont overmix it)
Keep it aside for 15 mins.
After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot.
Grease with butter and pour one big spoon of batter .
Wait until bubbles pop over the pancakes and the colour changes and flip carefully.
Cook the other side for a minute and transfer to serving plate.
Serve hot with generous butter topped and honey or  maple syrup.
Smells divinely and stays soft even after cool down.
You would love it!