Baked sweet potato

INGREDIENTS:

• Sweet potato -  1 (large)
• Pepper powder -  1/2 tsp
• Garlic ( crushed) - 2 nos
• Oil - 1 tbsp
• Salt to taste

PREPARATION METHOD:

• Scratch off the potato skin and wash it.
• Cut it in to small wedges.
• Add garlic, pepper powder, oil and salt into the potato wedges.
• Mix them together.
• Preheat oven to 350 deg F.
• Grease the pan with oil.
• Spread the marinated wedges in the pan.
• Bake for 5 to 7 minutes in the oven.
• Turn the other side and bake  for another 5 mins.
• Remove it from the oven when it turns light golden color.

Mango Salsa

INGREDIENTS:

• Ripe Mango - 1 no
• Finely chopped onion - 1 tbsp
• Finely chopped Cilantro - 1 tsp
• Chopped bell pepper - 2 tbsp
• Lemon juice - 1 tbsp
• Salt to taste

PREPARATION METHOD:

• Peel and chop the mango.
• Mix chopped mango, onion, cilantro, bell pepper and salt together.
• Add lemon juice into it and mix well.
• Now it is ready to serve.

Recommended Combination: Serve with tortilla chips.

Unakka Munthiri Chutney / Raisin Chutney

Raisins are good sources of energy, vitamins, minerals, and anti-oxidants.It is a  good practice to include raisins in our daily diet.

INGREDIENTS:

• Raisin - ½ cup 
• Tamarind - 1 gooseberry ball size
• Pearl Onion - 2 nos 
• Red Chilly - 3 nos
• Curry leaves - 2- 3 leaves
• Coconut Oil - ½ tsp
• Salt to taste

PREPARATION METHOD:

• Roast Red Chillies in a pan(with out oil) till it becomes crisp.
• Soak the raisin in little water for 2 -3 minutes.
• Grind Raisin, Tamarind, Red Chilly, Pearl Onion, curry leaves and Salt together to a fine paste.
• Add coconut oil to the Chutney and mix well. 

Recommended Combination: Serve with Idli / Dosa / Chappathi .

Dates Chutney / Eenthappazham Chutney

Dates are rich in several vitamins and minerals.Intake of a date daily gives a balanced and healthy diet.
You can include dates in your diet through a variety of dishes like eenthappazham chutney.
It differs from other chutney  by its sweet-tangy taste.

INGREDIENTS:

• Pitted dates - 6 nos
• Tamarind - 1 gooseberry ball size
• Pearl Onion - 2 nos 
• Red Chilly- 3 nos(or according to your taste)
• Curry leaves - 2- 3 leaves
• Coconut Oil - ½ tsp
• Salt to taste

PREPARATION METHOD:

• Roast Red Chillies in a pan(with out oil) till it becomes crisp.
• Soak the dates in little water for 2 -3 minutes.
• Grind the  Dates,  Tamarind, Red Chilly, Pearl Onion, curry leaves and Salt together to a fine paste.
• Add coconut oil to the Chutney and mix well. 

Recommended Combination: Serve with  Dosa / Chappathi / Vegetable Pulav

Cheera Thoran / Spinach Stir fry

Cheera / Spinach Thoran is a simple and nutritious dish which is good for health.

INGREDIENTS:

• Finely Chopped Red Spinach (chuvanna cheera) - 2cups
• Grated coconut - ½ Cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Rice - 1 tsp
• Garlic - 1 nos
• Turmeric powder - ¼ tsp
• Mustard seeds - 1 tsp
• Oil - as needed
• Salt - to taste

PREPARATION METHOD:

• Heat Oil in a pan.
• Add Mustard seeds and Red chilli and let it splutter.
• Add Rice and fry it.
• Once rice becomes crispy add Spinach / Cheera,salt,turmeric powder.
• Cover the pan and cook for 2 mins.
• Crush Coconut,Garlic and chilly powder and add to it.
• Mix well and slow down the flame and stir well till the water dries up completely.
• Remove from fire.

Recommended Combination: Serve hot with Rice.

Mambazham Pachadi / Mango Pachadi

Ripe Mango can be used to make Mambazha Pachadi.

INGREDIENTS:

• Ripened Mango(Finely chopped) - 1 cup
• Grated coconut - ½ cup
• Green chillies(roundly cut) - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Sliced Shallot - 1 tbsp
• Fenugreek Powder- a pinch
• Water - ¼ cup
• Curry leaves - A few
• Salt - to taste
• Coconut Oil -1 tsp 

PREPARATION METHOD:

• Cook chopped mango and green chilly in water along with salt. 
• Mash the cooked mango with a spoon.
• Grind the coconut and cumin seeds to a fine paste.
• Add this paste to the cooked Mango.
• When it starts boil, turn off the stove and allow to cool.
• Add curd to the mixture and stir well.
• Heat oil in a Pan.
• Add mustrard seeds and red chillies into it, allow to Splutter.
• Add sliced shallot and fry it.
• Pour the seasoning over the pachadi and add curry leaves .
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve with Rice.

Rava Idli

Rava, usually used to prepare Upma can also be used to prepare delicious idli.

INGREDIENTS:

• Roasted Rava - 1 cup
• Curd - 1 ½ cup
• Finely Chopped Ginger -  ½ tsp
• Grated Carrot - 2 tbsp
• Green Chillies - 2 nos
• Mustard seeds - ½ tsp
• Channa Daal - 1 tsp
• Urad Daal - 1 tsp
• Cashewnut - 10 nos
• Ghee - 1 tbsp
• Curry leaves - A few
• Chopped corriander leaves -2 tbsp
• Sugar - ½ tsp
• Salt to taste

PREPARATION METHOD:

• Heat ghee in the pan and fry cashewnut and take it aside.
• Add mustard seeds and wait for them to splutter. 
• Add channa daal, urad daal and fry it.
• Add green chilies and chopped ginger and saute for a minute. 
• Add rava, mix well and roast for a minute.
• Remove from fire and add grated carrot, chopped corriander leaves, salt, sugar, curry leaves and curd and mix well.
• Now the Idli batter is ready.
• Grease the idli mould with oil.
• Put fried cashewnut in the center of each idli mould.
• Pour the batter in the mould .
• Steam the vessel for about 10 - 12 minutes.
• Turn off the stove and let it cool.
• Remove the idlis from the mould and serve.

Recommended Combination: Serve with Chutney or sambar.

Baked Chicken in Gravy

For preparing Baked Chicken the Tomato - Onion gravy is used to marrinate the chicken. The gravy will avoid the dryness of baked chicken. With the chicken absorbing the spicy flavour to get a fresh and juicy taste.

INGREDIENTS:

• Chicken Pieces - 1 lb or 500 g
• Chopped Onion - ½ Onion
• Chopped Tomato - 1 nos
• Garlic(chopped) -1 tbsp
• Ginger(chopped) -1 tbsp
• Chily powder-1 tbsp
• Corriander Powder-1 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder -½ tsp
• Pepper Powder - 1 tsp
• Coconut Oil - 1 tbsp
• Salt to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in the pan.
• Add onions, ginger and garlic.
• Saute onions till it turns transparent. 
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
• Add garam masala, Fennelseed powder, pepper powder,curry leaves and salt into it.
• Cover the pan and let it cook in a medium fire.
• Once the Gravy is cold, grind it into a fine paste.
• Marinate the Chicken pieces with this paste and refrigerate for 1 hour.
• Preheat the oven to 350F.
• Place the chicken to a baking tray and bake it for 30 minutes.
• Turn the chicken and again bake it for 20 mins.

Recommended Combination: Serve hot with Rice / Chappathi / Appam /  fried rice

Cheera Thoran

Cheera / Spinach Thoran is a simple and nutritious dish which is good for health.


INGREDIENTS:

• Finely chopped green spinach (cheera) - 2cups
• Grated coconut - ½ Cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Rice - 1 tsp
• Garlic - 1 nos
• Turmeric powder - ¼ tsp
• Mustard seeds - 1 tsp
• Oil - as needed
• Salt - to taste

PREPARATION METHOD:

• Heat Oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add rice and fry it.
• Once rice becomes crispy add spinach / cheera,salt,turmeric powder.
• Cover the pan and cook for 2 mins.
• Crush coconut,garlic and chilly powder and add to it.
• Mix well and slow down the flame and stir well till the water dries up completely.
• Remove from fire.

Recommended Combination: Serve hot with Rice.

Manga Thayiru / Mango with Curd

Manga Thyairu / Mango in Curd is a variety side dish served together with rice. An easy and simple recipe to prepare.

INGREDIENTS:

• Raw Mango - ½ mango
• Finely chopped Onion - ½ cup
• Green Chilly(roundly cut) - 2 nos
• Corriander Powder - ½ tbsp
• Chilly Powder - 1 tbsp
• Fenugreek Powder - a pinch
• Curd - 1 cup
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Peel the Skin of the Mango and chop it nicely.
• Mix all the ingredients together with curd.

Recommended Combination: Manga Thayir can be served with Rice.

Vazhuthananga Thoran / Brinjal Thoran

Vazhuthananga Thoran / Brinjal Thoran is a dry side dish served with rice.
Its a very simple yet tasty recipe.

INGREDIENTS:

• Diced vazhuthananga / Brinjal - 6 nos
• Chopped Onion - ½ cup
• Grated coconut - ½ cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Turmeric powder - ¼ tsp
• Mustard seeds - 1 tsp
• Salt - to taste
• Oil - as needed
• Curry leaves - few

PREPARATION METHOD:

• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add chopped onion and saute till translucent.
• Add brinjal/ vazhuthananga with turmeric powder, chilly powder and salt.
• Cover the pan with a lid.
• Slow down the flame and cook it for 10 mins. 
• Add grated coconut and curry leaves and mix well.

Recommended Combination:Vazhuthananga thoran / Brinjal Thoran can be serve hot with Rice.

Muringayila Curry / Drumstick leaves Curry

Drumstick leaves can be used to prepare a varities of dishes.
One amongst them is a curry (Muringaila Curry), which is very rich in Iron.

INGREDIENTS:

• Drumstick leaves - 2 tbsp
• Grated coconut -½ cup
• Garlic -1 nos
• Red Chilly -2 nos
• Mustard seeds - 1 tsp
• Salt - to taste
• Coconut Oil- 1 tbsp

PREPARATION METHOD:

• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Put the leaves in the oil and saute for a minute.
• Grind the coconut and garlic to a fine paste.
• Add this paste to the pan with little water and salt.
• Allow to boil. 
• When it starts to boil, turn off the stove.

Recommended Combination: Muringa ila curry can be served hot with Rice

Cabbage Mutta Thoran / Cabbage Egg Thoran

Cabbage Thoran is a very popular side dish in South India.
Egg can be used as a combination item to prepare Cabbage Mutta thoran which is a dry dish too.

INGREDIENTS:

• Egg - 3 nos
• Finely Chopped Onion - 1 nos
• Finely chopped Cabbage-2 cup
• Green Chilly(Chopped) - 3 nos 
• Grated coconut - 4 tbsp
• Turmeric powder - ¼ tsp
• Oil - 1 tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Beat the eggs and keep aside. 
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion,green chilly and saute well till the Onion turns transparent.
• Add Cabbage and saute for 2 - 3 minutes.
• Cover the Pan and cook the cabbage well.
• Add the grated coconut and mix well.
• Add the beaten egg and scrambled it well.
• Stir continuously till the egg is well cooked and dried up.
• Add curry leaves and mix it.

Recommended Combination: Cabbage Mutta Thoran can be served hot with Rice / Chappathi

Vattayappam / Rice Cake

Vattayappam or Rice Cake is a main item in Kerala.
Rice - Coconut batter cooked in steam to prepare this item.

INGREDIENTS:

• Raw rice flour -1 cups
• Grated Coconut - 1 ½ cup
• Cumin Seed - pinch
• Cream of Rice (thari)/Rava- 1 tbsp
• Ghee- ½ tsp
• Yeast -½ tsp
• Sugar- 5 tbsp
• Salt - ¼ tsp 
• Water

PREPARATION METHOD:

• Lightly roast rice flour about 3 minutes.
• Mix yeast with sugar in 5 Tbsp warm water and keep aside.
• Grind Coconut and cumin seed to a fine paste.
• Cook the cream of rice in little water by stirring continuously.
• Mix rice flour, cooked cream of rice and yeast and knead into a soft dough. 
• Add the coconut paste mix to the dough with little water and mix well. 
• Add Salt and mix well to make a thick batter.
• Grease ghee in a pan (steel plate) and pour the batter into it.
• Steam it well in an idli steamer for 15 minutes.
• Remove it from the steamer. 
• Let it cool for sometime and remove from the pan.

Recommended Combination: Vattayappam / Rice Cake can be served hot with Chicken Curry / Chicken Stew / vegetable Kurma / Chicken Kurma / Kadala Curry

Muringaila Thoran / Drumstick leaves Thoran

Drumstick Leaves or Muraingaila thoran is a dry dish which is very nutritious. It is a good side dish for rice.

INGREDIENTS:

• Drumstick leaves - 2cups
• Grated coconut - 1 Cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Rice - 1 tsp
• Garlic - 2 nos
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Salt - to taste
• Oil - as needed

PREPARATION METHOD:

• Detach the leaves from the stem and chop it very nicely.
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add rice fry it.
• Once rice becomes crispy add drumstick leaves, salt, turmeric powder.
• Sprinkle water and cover the pan and cook for 10 mins.
• Crush Coconut, garlic and chilly powder together and add to it.
• Mix finely and slow down the flame and cook it for 2 mins.

Recommended Combination: Muraingaila thoran can be served hot with Rice.

Mutta Kurma / Egg Kurma

Mutta kurma is a thick gravy curry using Egg which can be served with any breakfast item.

INGREDIENTS:

• Eggs - 4 nos
• Sliced Onion - 1 nos
• Sliced Tomato - 1 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Green chilly(Slit) - 6 nos
• Cashewnut - 6 nos
• Coconut milk- 1 cup
• Red Chilly Powder - 2 tbsp
• Coriander Powder- 2½ tbsp
• Turmeric Powder- 1 tsp
• Cinnamon Stick - 1 inch
• Cardamom - 2 nos
• Cloves - 2 nos
• Fennelseed (perinjeerakam) - ½ tsp; 
• Pepper - ½ tsp
• Coconut oil - 1 tbsp
• Salt -to taste
• Mustard seed - 1 tsp
• Curry leaves - a few

PREPARATION METHOD:

• Boil eggs, break the shell, slit it and keep aside.
• Heat 1 tsp oil in a pan and fry cinnamon, cloves, cardamom, fennelseed and pepper.
• Add cashewnut and fry for a minute.
• Add onions, green chillies, ginger, garlic and saute well, till they turn transparent.
• Add chilly powder, coriander powder, saute till raw smell goes.
• Add tomato into it and cook till it becomes soft.
• Remove from fire and let it cool.
• Grind the mixture into a fine paste.
• Heat a pan and add remaining oil.
• Add mustard seed and let it splutter.
• Add masala paste, turmeric powder and salt into it
• In a medium heat cook the masala for 3-4 minutes.
• Add eggs and coconut milk and allow to boil for a minute.
• Add curry leaves and remove from the fire and serve.

Recommended Combination: Serve hot with Appam / Chappathi / Idiyappam

Koon Roast / Mushroom Roast

Mushrooms are undoubtedly delicious.
This preparation method is similar to Egg Roast, replacing egg with mushroom.

INGREDIENTS:

• Mushroom - 15 nos
• Onion - 1 nos
• Ginger and garlic paste - 1 tsp
• Slit Green chillies - 4 nos 
• Coriander powder - 1 tsp
• Red chilly powder - 1 tsp
• Garam Masala Powder - ¼ tsp
• Turmeric powder - ¼ tsp
• Tomato - 1 no
• Oil - 2 tbsp
• Red Chilly -2 nos
• Mustard seeds -1 tsp
• Salt - As reqd

PREPARATION METHOD:

• Clean and cut the Mushroom into half and keep aside
• Heat oil in the pan.
• Put Mustard seeds and red Chillies and allow to Splutter
• .Add Curry leaves.
• Add Onions, green Chillies, ginger and garlic paste.
• Fry Onions till it turns transparent.
• Add Tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder,Garam Masala Powder, salt and sauté .
• Add Mushroom into it.
• Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
• Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Roasted Chicken with Soya

Roasted Soya Chunks and Chicken can form a special combination dish as narrated in this receipe.


INGREDIENTS:

• Soya chunks - 1 cup
• Chicken Thighs - 6 nos
• Diced Onion - 2 nos
• Diced Tomato - 2 nos
• Green Chilly(Slit) - 6 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Chily powder-2 tbsp
• Corriander Powder-2 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- 1 tsp
• Aniseed powder -1 tsp
• Pepper Powder - 1½ tsp
• Coconut Oil-3 -4 tbsp
• Water- ¼ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Soak soya chunks or in hot water for 15 minutes.
• Drain the chunks and put them in cold water.
• squeeze the chunks out of water and keep aside.
• Cut each balls into 2 pieces.
• Heat oil in the pan.
• Add onions, green Chillies, ginger and garlic .
• Fry onions till it turns transparent. 
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
• Add chicken pieces, Soya, garam masala, aniseed powder,pepper powder,water and salt into it.
• Slow down the flame, cover the pan and let it cook.
• Add Curry leaves when the chicken cooks well.
• Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Dosa/ Chappathi /Appam / Rice

Chicken Stew

Chicken Stew can serve as a delicious combination with Appam, Idiappam or Chappathi.

INGREDIENTS:

• Boneless Chicken pieces - 1 lb
• Diced Onion - 1 nos
• Diced Carrot - ½ cup
• Diced Potato - ½ cup
• Green Chilly(Slit) - 6 nos
• Garlic(chopped) -1 tbsp
• Ginger(chopped) -1 tbsp
• Cinnamon Stick - 2 inch
• Cardamom - 3 nos
• Cloves - 3 nos
• Bay leaves -2 nos
• Fennelseed powder(perinjeerakam) -½ tsp
• Pepper Powder - ½ tsp
• Thick Coconut Milk-1 cup
• Salt -to taste
• Curry leaves - a few
• Water required to cook
• Coconut Oil - 2 tbsp

PREPARATION METHOD:

• Heat oil in the pan.
• Put Cardamom, Cinnamon, cloves Bayleaves and fry it
• Add onions, green Chillies, ginger and garlic .
• Saute till Onion turns transparent. 
• Add chicken pieces and saute for a minute.
• Add Potato,Carrot along with water and salt into it.
• Cover the pan and let it cook.
• When the chicken cooks well, add Fennelseed powder and pepper powder and mix well.
• Add Coconut milk and let it boil.
• When it starts boil,turn off the stove and add Curry leaves.

Recommended Combination: Serve hot with Appam / Idiyappam / Chappathi

Asparagus Thoran

Asparagus has no cholestrol and is low in calories and sodium, a healthy source of vitamins and dietary fiber. Young shoots of Green Asparagus can be used to prepare delicious thoran as shown in this receipe.

INGREDIENTS:

• Chopped Asparagus - 1cups
• Grated coconut - ¼ Cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Garlic - 1 nos
• Cumin Seed -¼ tsp
• Urad Daal - 1tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Salt - to taste
• Curry Leaves -few

PREPARATION METHOD:

• Cook Asparagus with turmeric powder and salt in little water.
• Crush Coconut ,Chilly powder,Garlic and Cumin seed and add to cooked Asparagus and mix it well.
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add urad daal and fry it.
• Once Urad becomes brown, add Cooked Asparagus and Curry leaves.
• Stir well and slow down the flame and cook it for 2 mins.

Recommended Combination: Serve hot with Rice