Battura

Battura is made of Allpurpose flour, Curd, Sugar knead to make a soft dough and deep fried in oil.

INGREDIENTS:

• All Purpose flour/ Maida - 2 cup
• Baking powder - pinch
• Sugar - ½ tsp
• Rava / Semolina - ¼ cup
• Curd / Yogurt- 3/4 cup
• Oil -for frying
• Salt to taste

PREPARATION METHOD:

• Mix Flour, Salt, Baking Powder and Sugar.
• Add Rava/ Semolina and Curd to it and mix well.
• Knead flour mix into a soft dough by adding little water.
• Cover the dough with a wet cloth and keep aside for 2 hours.
• Make the dough into Small balls and roll into a flat round shaped Battura.
• Heat Oil in a pan.
• Fry Battura till it turns golden brown on both sides.

Recommended Combination: Serve hot with Channa Masala

Thakkali Chutney / Tomato Chutney

Chutney is often served fresh as a side dish with breakfast, lunch and dinner. It often contains strong flavoured ingredients like dry hot chillies, green chillies, pearl onions, Curry leaves and other spices.
Tomato Chutney is a fine paste made with Tomato along with other spices. It is a good side dish for Dosa and Idly.

INGREDIENTS:

• Tomato (chopped)- 2 nos
• Onion (chopped) - 1 small
• Chopped Garlic - 1 tbsp
• Chilly Powder - 1 tsp
• Red chilli - 3 nos
• Asafoetida powder- ¼ tsp
• Fenugreek powder - 2 pinch
• Mustard seeds - 1 tsp
• Curry leaves - few
• Gingely oil - 3 tbsps
• Salt to taste

PREPARATION METHOD:

• Heat oil in a Pan.
• Add onions and garlic and saute`till the onion turns transparent.
• Add chopped tomatoes, chilly powder and saute well .
• Add salt and mix well.
• Grind them into a paste.
• Heat 1 tsp oil in a Pan.
• Add mustard seeds and Red chilly, let it splutter.
• Add asafoetida, fenugreek powder and curry leaves.
• Add the paste to it and mix well.
• Let it cook for 4-5 minutes and remove from fire.

Recommended Combination: Serve with Dosa / Idli

Thenga Chutney / Coconut Chutney

Chutney is a most popular side dish in South India.It always serve with Idli and Dosa.
Chutney is a fine paste of Coconut, chilly and Pearl Onion.

INGREDIENTS:

• Grated coconut - ½ Cup
• Green Chilly - 3 nos
• Pearl Onion/Shallot - 1
• Chopped Ginger -½ tsp
• Mustard seeds - 1 tsp
• Red Chilly - 2 nos
• Salt - to taste
• Coconut Oil-1 tsp
• Curry Leaves -few

PREPARATION METHOD:

• Grind Coconut, Chilly, Shallot, Ginger into fine paste.
• Heat Oil in pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Pour the Coconut paste and Salt into it,mix well and allow to boil.
• When it starts boil,turn off the stove and add Curry leaves. 

Recommended Combination: Serve with Dosa/ Idli

Thenga Chutney / Coconut Chutney

Chutney is a fine paste of Coconut, chilly powder and Pearl onion.

INGREDIENTS:

• Grated coconut - ½ Cup
• Chilly Powder - ½ tsp
• Pearl Onion/Shallot - 1
• Chopped Ginger -½ tsp
• Mustard seeds - 1 tsp
• Red Chilly - 2 nos
• Salt - to taste
• Coconut Oil-1 tsp
• Curry Leaves -few

PREPARATION METHOD:

• Grind Coconut, Chilly, Shallot, Ginger into fine paste.
• Heat Oil in pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Pour the Coconut paste and Salt into it,mix well and allow to boil.
• When it starts boil,turn off the stove and add Curry leaves.

Recommended Combination: Serve with Dosa / Idli.

Vegetable Pulav

Vegetable Pulavu is prepared by cooking  fresh cut vegetables together with rice and spices.

INGREDIENTS:

• Basmathi rice - 2 cup
• Chopped Carrot,Green beans and peas -1 cup
• Chopped Onion– 1 nos
• Diced Potato – ¼ cup
• Chopped Green chili - 3 nos
• Ginger Garlic paste - 1 tsp
• Cinnamon -2 inch stick
• Cloves- 2 nos
• Cardamom - 2 nos
• Salt to taste
• Ghee or Oil- 1 tbsp

PREPARATION METHOD:

• Heat Ghee/Oil in a Pan.
• Add Onion, Green Chili, Ginger Garlic paste and saute.
• Add Potatao and saute for 2 -3 minutes.
• Add chopped vegetables and saute for a few minutes.
• Heat 1 tsp of oil/Ghee in a pan and fry Cinnamon Stick,  Cardamom and  cloves.
• Add Rice into it and fry for a minute.
• Add the Vegetables in Rice and mix it.
• Add 4 cups of water and Salt and cook the rice and Vegetables in low flame.

Recommended Combination: Serve hot with Pappadam/Chips and Raita.

Vegetable Fried Rice

Vegetable Fried rice is a healthy food.

INGREDIENTS:

• Basmati rice - 2 cup
• Thinly sliced carrot, string beans, cabbage  - 1 cup
• Thinly sliced onion – 1 small
• Thinly sliced capsicum - ¼ cup
• Green peas- ¼ cup
• Thinly sliced garlic – 1 tsp
• Pepper powder - 1 tsp
• Soy sauce - 1 tsp
• Olive oil / oil- 1 tbsp
• Salt to taste
• Chopped green onion

PREPARATION METHOD:

• Cook the rice and let it cool.
• Heat oil in a pan.
• Add onion, garlic and saute well, till onion turns transparent.
• Add all the vegetables and saute till they become soft.
• Add salt and pepper powder into it and saute for a minute.
• Add soy sauce and saute for a minute.
• Add the rice and mix with vegetables .
• Remove from fire and garnish with chopped green onion.

Recommended Combination: Serve hot with chicken or Raita.

Tomato Rice

Tomato rice is a South Indian food.
It is a variety prepartion of rice with rich tomato flavour.

INGREDIENTS:

• Basmati Rice – 1 cup
• Tomatoes(Chopped) – 4 nos
• Onion(Chopped) – 1 nos
• Chopped Garlic - ½ tsp
• Chopped Ginger - ½ tsp
• Chopped Green Chillis – 1 nos
• Turmeric Powder -¼ tsp
• Asafoetida powder - ¼ tsp
• Fenugreek powder - ¼ tsp
• Mustard seeds – 1 tsp
• Urud Dal – 1 tbsp
• Chana dal - 1 tbsp
• Broken cashew nut - 2 tbsp
• Gingely Oil - 2  - 3 tbsp
• Salt to taste
• Chopped corriander leaves - 1 tbsp
• Curry leaves – few

PREPARATION METHOD:

• Cook rice and let it cool.
• Heat 1 tsp gingely oil in a Pan.
• Add onions, ginger and garlic, green chilly and saute`till the onion turns transparent.
• Add chopped tomatoes, chilly powder and saute well .
• Add salt and mix well.
• Let it cook till the tomato becomes soft.
• Remove from fire and let it cool.
• Grind them into a paste.
• Heat 2 tbsp oil in a pan.
• Add the tomato paste and corriander leaves into it and mix well.
• Let it cook until the oil seperates from the paste.
• Add the cooked rice and salt into it and mix well.
• Let it cook for a minute and remove from the fire.
• Heat the remaining oil in a Pan.
• Add mustard seeds and red chilly, let it splutter.
• Add cumin seed, chana dal, urad dal and cashew nut and fry it.
• Add asafoetida, fenugreek powder and curry leaves .
• Add the cooked tomato rice into it and mix well.
• Remove from fire and serve.

Recommended Combination: Serve with Pappadam/Chips and raita.

Lemon Rice

Lemon rice is popular in south India. It is prepared by adding Lemon Juice in Cooked rice and seasoned with pulses.

INGREDIENTS:

• Raw rice - 1 cup 
• Lemon juice - 2 tbsp
• Turmeric powder - ¼ tsp 
• Chopped Green Chillies - 1 tsp 
• Chopped Ginger - 1 tsp 
• Asafoetida - ¼ tsp
• Gingely oil - 1 tbsp 
• Red chilles - 2 nos 
• Mustard seeds - 1/2 tsp 
• Urad dal - 1 tsp 
• Chana dal - 1 tsp 
• Broken cashew nuts - 1 tbsp 
• Curry leaves - few
• Chopped  corriander leaves - 1tbsp
• Salt to taste

PREPARATION METHOD:

• Cook rice and allow to cool.
• Heat oil in a pan.
• Add mustard seeds and red chilly and let it splutter.
• Add urad dal and chana dal and fry it.
• Once urad dal becomes golden colour add cashew nut and fry it.
• Add asafoetida,turmeric powder, green chilly, ginger and curry leaves into the oil and turn off the stove.
• Slowly add rice into it and mix.
• Add Lemon juice in to the rice and mix well.
• Garnish with chopped  corriander leaves and serve.

Recommended Combination: Serve hot with Pappadam/Chips and Raita.

Curd Rice

Curd Rice is easily prepared by simply mixing boiled rice and curd.It is then seasoned with fried chopped green chillies, ginger, and curry leaves.

INGREDIENTS:

• Basmati rice - 2 cups
• Curd - 2 cups
• Milk - ¼ cup
• Chopped Ginger - 1 tsp
• Chopped Green chillies - 1 tsp
• Asafoetida powder - a pinch
• Urad Dal- 1 tsp
• Mustard seeds - ½ tsp
• Red chilly-2 nos
• Curry leaves - A few
• Salt to taste
• Oil/Ghee - 2 tsp

PREPARATION METHOD:

• Cook Rice and allow it to cool.
• Pour milk into cooled rice and mix well.
• Add the Curd and Salt to the rice and mix well.
• Heat Oil/Ghee in a pan.
• Add Mustard seeds and Red chilly and let it splutter.
• Add Urad dal and fry it.
• Once Urad dal becomes golden colour add Asafoetida, Green Chilly, Ginger and Curry leaves into the oil and turn off the stove.
• Pour this seasoning in the Curd rice and mix well.

Recommended Combination: Serve with Papppadam, Chips , Pickle.

Coconut Rice

Cocunut Rice, a popular Tamil dish is prepared by mixing grated coconut with rice and seasoned with nuts and other ingredients like chillies, curry leaves, mustard seeds etc.

INGREDIENTS:

• Basmati rice - 2 cups
• Grated Coconut - 1 cup
• Chopped Ginger - 1 tsp
• Chopped Green chillies - 1 tsp
• Cashew nut -1 tsp
• Asafoetida - a pinch
• Urad Dal- 1 tsp
• Channa Dal - 1tsp
• Mustard seeds - ½ tsp
• Red chilly-2 nos
• Curry leaves - A few
• Salt to taste
• Oil - 2 tsp

PREPARATION METHOD:

• Cook rice and allow it to cool.
• Heat Oil in a pan.
• Add Mustard seeds and Red chilly and let it splutter.
• Add Urad dal and Channa Dal and fry it.
• Once Urad dal becomes golden colour add Cashew nut, Asafoetida, Green Chilly, Ginger and Curry leaves into the oil.
• Add grated Coconut and roast it for 2 -3 mins.
• Add Salt and cooked rice and mix well.

Recommended Combination: Serve with Pickle and Pappadam.

Mutta Porichathu / Omlette

Omlette is a popular dish all over the world.
This dish prepared by cooking beaten egg, mixed with onion and grated coconut in a frying pan

INGREDIENTS:

• Shallot/Pearl Onion(finely chopped)-6 nos
• Green Chilly(finely chopped)-3 nos
• Grated Coconut-1 tbsp
• Eggs - 4 nos
• Salt to taste
• Chopped Curry leaves - 1 tsp
• Oil- 1 tsp

PREPARATION METHOD:

• Squeeze chopped Pearl Onion, Green Chily, Grated Coconut, Curry leaves and Salt with hand.
• Add egg into it and beat well.
• Pour some Oil in a frying Pan with little Oil.
• Pour one spoon full of egg mix in the pan and spread it like a dosa.
• When one side is cooked and turn the other side and cook it.

Recommended Combination: Serve hot with Rice.

Mutta Roast / Egg Roast

Egg roast is a typical spicy kerala curry served during breakfast. This curry will go together with Idiyappam, Paalappam or Appam, Pathiri or Chappathi.

INGREDIENTS:

• Eggs - 4 nos
• Sliced Onion - 1 nos
• Ginger and garlic paste - ¼ tsp
• Slit Green chillies - 4 nos
• Red Chilly -2 nos
• Coriander powder - 1 tbsp
• Red chilly powder - 1 tbsp
• Turmeric powder - ¼ tsp
• Chopped Tomato - 1 no
• Oil - 1 tbsp
• Mustard seeds -1 tsp
• Curry leaves- few
• Salt - to taste

PREPARATION METHOD:

• Boil eggs, break the shell ,slit it 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 slight brownish color.
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and salt sauté well.
• Add eggs into it.
• Slow down the flame and cover the pan and let it cook for 5 mins.

Recommended Combination: Serve hot with Paalappam or Appam, Idiyappam, Pathiri or Chappathi

Egg Curry / Mutta Curry

Eggs are a good source of low-cost high-quality protein.It plays a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.
Egg Curry is a spicy curry made of Egg, Onion and Tomato in thick gravy.

INGREDIENTS:

• Eggs - 4 nos
• Sliced Onion - 1 nos
• Ginger and Garlic paste - ¼ tsp
• Slit Green chillies - 4 nos
• Red Chilly -2 nos
• Coriander powder - 1 tbsp
• Red chilly powder - 1 tbsp
• Turmeric powder -¼ tsp
• Perimjeerakam -½ spoon
• Chopped Tomato - 1 no
• Water - ¼ cup
• Oil - 3 tbsp
• Mustard seeds -1 tsp
• Curry leaves- few
• Salt -to taste

PREPARATION METHOD:

• Boil eggs, break the shell ,slit it and keep aside.
• Heat oil in the pan.
• Put Mustrard seeds and red chillies and allow to Splutter.
• Add Curry leaves.
• Add onions, green chillies, ginger and garlic paste.
• Fry onions till it turns slight brownish colour.
• Add tomatoes and saute well.
• Add red chilly powder, turmeric powder, coriander powder, perinjeerakam powder , salt and stir well till the masala‘s raw smell goes.
• Add little water and let it boil.
• When the gravy gets thick add eggs to it.
• Slow down the flame and cover the pan and let it cook for 5 mins.

Recommended Combination: Serve hot with Chappathi,Appam,Pathiri,Fried Rice.

Scrambled egg with Chicken

Scrambled egg is a dish made from beaten egg.
This dish contains Onion, eggs and cooked miced chicken.
We can use leftover cooked chicken( boneless).

INGREDIENTS:

• Eggs - 4 nos
• Finely Chopped Onion - 1 nos
• Pepper Powder - pinch
• Minced Chicken(cooked) -5 tbsp
• 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 and saute well till the Onion turns transparent.
• Add the beaten Egg, minced Chicken, Salt, Curry leaves and Pepper Powder and stir continuously.
• When the egg becomes dry, remove from fire.

Recommended Combination: Serve hot with Rice.

Pepper Chicken

This is a Gravy-less Chicken receipe prepared by using Crushed Pepper.

INGREDIENTS:

• Boneless Chicken Breast(Chopped) -500g or 1 lb
• Sliced Onion(length wise) -1 nos
• Chopped Tomato -1 nos
• Ginger- Garlic Paste -1 tsp
• Crushed Pepper - 2 tsp
• Turmeric Powder-¼ tsp
• Mustard Seed - 1 tsp
• Red Chilly - 2 nos
• Oil- 3 tbsp
• Salt to taste
• Curry leaves

PREPARATION METHOD:

• Heat oil in a Pan.
• Put mustrard seeds and red chillies in to it and allow to Splutter
• Add onions, ginger-garlic paste, curry leaves and saute well.
• Add Tomato and saute it for sometime.
• Add chicken, turmeric powder,salt and let it cook without water(Water in the Chicken and Tomato is enough to cook the chicken).
• Once the chicken cooked very well and water dries up,mash the chicken and add crushed pepper and stir well.
• Cook 5 more minutes in low flame.

Recommended Combination: Serve hot with Chappathi, Rice, Fried Rice.

Mutta Thoran / Scrambled Egg

Mutta Thoran or Scrambled eggs is a dish made from beaten egg.
This thoran contains Onion, Chilly and Grated Coconut.

INGREDIENTS:

• Eggs - 4 nos
• Finely Chopped Onion - 1 nos
• Finely Chopped Green Chillies - 3 nos
• Grated Coconut - 2 tbsp
• 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 and Green Chillies and saute well till the Onion turns transparent..
• Add the beaten Eggs, Salt, Curry leaves and the Coconut and stir continuously.
• When the thoran becomes dry, remove from fire.

Recommended Combination: Serve hot with Rice.

Mutta Aviyal / Egg Avial

A variety egg dish prepared using Onion, Tomato and Coconut paste with hard boiled egg.

INGREDIENTS:

• Boiled Eggs - 4 nos
• Chopped Onion - ½ cup
• Chopped Tomato - ¼ cup
• Slit Green chillies - 2 nos
• Grated Coconut -½ cup
• Coriander powder - ¼ tsp
• Red chilly powder - ½ tsp
• Turmeric powder - ¼ tsp
• Aniseed Powder -½ tsp
• Curry leaves -few
• Salt to taste

PREPARATION METHOD:

• Cook Tomato, Green Chilly and Onion in little water along with turmeric powder and salt.
• Grind together Coconut, chilly powder, corriander powder and Aniseed powder.
• Slice the egg into pieces.
• Add egg slices and coconut mix into the cooked Onion and cover the pan.
• Reduce the heat and cook it for few minutes.
• Remove from fire and add curry leaves.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Chicken Omlette.

Chicken Omlette is a type of Omlette prepared by using minced boneless chicken(we can use leftover chicken curry) with Egg and Onion.


INGREDIENTS:

• Shallot/Pearl Onion(finely chopped)-6 nos
• Pepper Powder - pinch
• Minced Chicken(cooked) -2 tbsp
• Eggs - 4 nos
• Salt to taste
• Chopped Curry leaves - 1 tsp
• Oil- 1 tsp

PREPARATION METHOD:

• Add chopped Pearl Onion, Curry leaves, minced Chicken and Salt into eggs and beat well.
• Pour some Oil in a frying Pan with little Oil.
• Pour one spoon full of egg mix in the pan and spread it like a dosa.
• When one side is cooked and turn the other side and cook it.

Recommended  Combination:Serve hot with Rice.

Vendakka Mezhukkupuratti / Okra / Ladies finger Stir Fry

Okra is also known as lady's finger.It is an ideal vegetable for weight loss.The fiber of okra has many superior qualities in maintaining the health of the gastro-intestinal tract.
Okra Fry is made of Okra shallow fried in Oil.

INGREDIENTS:

• Roundly sliced Okra -1 Cup
• Chilly flakes  - ½ tsp
• Turmeric powder -¼ tsp
• Salt to taste
• Oil - 3 tbs

PREPARATION METHOD:

• Mix the Okra, turmeric powder and salt.
• Heat Oil in a pan.
• Put the Okra and chilly flakes into it.
• Mix well.
• Fry it until it becomes golden colour.

Recommended Combination: Serve with Rice.

Vazhuthananga Mezhukkupuratti / Brinjal Stir Fry

Brinjal Fry is a tasty dish.Brinjal is fried in Oil till it turns crisp and golden colour.

INGREDIENTS:

• Diced brinjal / egg plant -  1 cup
• Diced onion - 2 tsp
• Turmeric powder - ¼ tsp
• Red Chili powder - ½ tsp.
• Salt – to taste
• Oil - 2 tsp
• curry leaves - a few

PREPARATION METHOD:

• Mix brinjal / egg plant pieces with turmeric powder, red chili powder and salt.
• Heat oil in a pan.
• Add onion and saute for a minute.
• Put brinjal and curry leaves into it and fry utill it turns to golden colour.

Recommended Combination: Serve hot with Rice.