Capsicum Mutta Thoran / Capsicum Egg Thoran

Capsicum and Egg can be used to prepare delicious thoran.

INGREDIENTS:

• Eggs - 3 nos
• Finely Chopped Onion - 1 nos
• Finely chopped Capsicum -1 nos
• 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 chopped Capsicum, turmeric powder, salt and allow to cook.
• Add 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: Serve hot with Rice / Chappathi

Ishtu

This is a simple delicious dish, popular in a traditional Kerala Sadya, which can be served on its own with Appam or Chappathi.

INGREDIENTS:

• Diced Onion -1 nos
• Diced Potato - 2 nos
• Green Chilly(Slit) - 6 nos
• Ginger(chopped) -1 tbsp
• Thick Coconut milk - ½ cup
• Coconut Oil - 1tsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Cook Onion, Potato, Chilly and Ginger along with salt and water.
• When the vegetables cooks well, add Coconut milk and let it boil.
• When it starts boil,turn off the stove and add Curry leaves and coconut Oil

Recommended Combination: Serve hot with Rice/ Appam/ Chappathi

Mutta Dosa / Egg Dosa

A variety non vegetarian dosa using Egg and rice batter.

INGREDIENTS:

• Dosa batter - 1 cup
• Pearl Onion(finely chopped) - 6 nos
• Green Chilly(finely chopped) -3 nos
• Eggs - 4 nos
• Pepper powder -pinch
• Chopped Curry leaves - 1 tsp
• Salt to taste
• Oil

PREPARATION METHOD:

• Squeeze chopped Pearl Onion, Green Chily, Curry leaves and Salt with hand.
• Add egg into it and beat well.
• Add Pepper powder and mix well
• Heat a Frying Pan.
• Pour one spoon full of batter on the pan as thin as possible.
• When dosa is half cook pour the Egg Mixture on to dosa. 
• Pour some oil on it.
• When egg is cooked, turn the other side .

Recommended Combination: Serve hot

Spicy Tomato Dosa

Spicy tomato dosa

INGREDIENTS:

• Dosa batter - 2 cup
• Tomato (chopped)- 2 nos
• Onion (chopped) - 1 small
• Chopped Garlic - 1 tbsp 
• Red chilli powder - 1 tsp
• Asafoetida powder- ¼ tsp
• oil - 2 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 and saute well along with salt.
• Add Chilly powder and saute for a minute.
• Grind them into a paste.
• Add asafoetida, turmeric powder and mix well.
• Add tomato mix to the Dosa batter and mix well.
• Heat a Frying Pan.
• Pour one spoon full of batter on the pan as thin as possible.
• Pour some oil on it.
• When one side is golden brown and turn the other side . 

Recommended Combination: Serve hot with Chutney

Gothambu Dosa / Wheat Dosa

Wheat batter can be used to make delicious dosa. You can add chopped green chilly to make it a little spicy as described in the following recepie.

INGREDIENTS:

• Wheat powder - 1 cup
• Water - 1½ cup
• Finely Chopped Onion - 3 tbsp
• Finely Chopped Ginger - ½ tsp
• Chopped Green Chilly -2 nos
• Curry leaves -few
• Salt - to taste

PREPARATION METHOD:

• Mix all the ingredients to make a dosa batter.
• Heat a Frying Pan.
• Pour one spoon full of batter on the pan.
• Pour some oil on it.
• When one side is golden brown and turn the other side .

Recommended Combination: Serve hot with Chutney.

Kadalapradhaman

Kadala payasam is prepared using kadala parippu, otherwise known as Channa daal with jaggery in coconut milk. Its a main item in sadya, especially in Kerala.

INGREDIENTS:

• Channa daal(kadala parippu) -1 cup
• Gaggery -2 cup
• Ghee - 4 tbsp
• Cashew nut - 10 nos
• Coconut cuts - 2 tbsp
• Thin coconut milk - 2 cup
• Thick coconut Milk - 1 cup
• Sesame - 1 tsp
• Cumin seed - 1 tsp
• Dry Ginger powder(chukku podi)- ¼ tsp
• Cardamom powder - ¼ tsp
• Raisin -2 tbsp
• water - ½ cup

PREPARATION METHOD:

• Cook Daal in a pressure cooker.
• Mash the Cooked daal.
• Put 2 tbsp ghee in a pan.
• Add mashed daal in it and saute for 3 minutes.
• Mix Jaggery in water till dilute it.
• Filter jaggery and add the jaggery to daal and saute it. 
• Once the daal cooks in jaggery and bubbles appear add  thin coconut milk and let it boil.
• Add thick coconut milk and dry ginger powder, cardamom powder and stir well.
• Turn off the stove.
• Heat the remaing ghee in a pan.
• Fry coconut cut in brown colour.
• Fry cashew nut, raisin, cumin seed, sesame.
• Add this seasoning to the payasam

Recommended Combination: Serve with Pazham and Pappadam.

Nilakadala Chammanthi / Groundnut Chammandi

Peanut or Groundnut can be used with grated coconut to prepare delicious Peanut Chammanthi.

INGREDIENTS:

• Grated Coconut - 1 cup
• Roasted Peanut - 1/4 cup
• Pearl Onion - 6 nos
• Red Chilly - 5 nos
• Curry leaves - few
• Tamarind - A gooseberry sized ball

PREPARATION METHOD:

• Salt to taste
• Grind all the ingredients together to a fine paste.

Recommended Combination: Serve with Dosa

Ulli Chammanthi / Onion Chammanthi

Onion can be used to make spicy chammanthi as shown in this receipe.

INGREDIENTS:

• Pearl Onion(sliced)- 15 nos
• Red Chilly - 10 nos
• Curry leaves -few
• Coconut Oil - 1tbsp
• Salt to taste

PREPARATION METHOD:

• Heat  1 tsp oil in the pan.
• Fry red chilly and curry leaves.
• Saute onion till it turns transparent.
• Grind red chilly, onion and curry leaves with salt into a paste(without water)
• Add remaining coconut oil and mix.

Recommended Combination: Serve with Dosa / Idli

Pottukadala Chutney / Split dalia Chutney

A variety form of Chutney which can be served with Dosa, Idly or Vada

INGREDIENTS:

• Grated coconut - 1 Cup
• Dalia or pottukadala - ¼ cup
• Shallot - 1 nos
• Green Chilly -  2 nos
• Mustard seeds - 1 tsp
• Red Chilly - 2 nos
• Salt - to taste
• Coconut Oil-1 tsp
• Curry Leaves -few

PREPARATION METHOD:

• Grind coconut, dalia, shallot, green chilly into fine paste.
• Heat oil in pan.
• Add mustrard seeds and red chillies into it, allow to Splutter.
• Pour the 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 / Vada

Corriander Chutney / Malli ila Chutney

Corriander chutney

INGREDIENTS:

• Corriander leaves- ¼ cup
• Grated Coconut - ¼ cup
• Pearl Onion - 1 no
• Green chilly - 2 nos
• Tamarind extract - 1 tsp
• Chopped Ginger -  ½  tsp
• Split dalia (pottu kadala) - ¼ cup
• Salt to taste

PREPARATION METHOD:

• Grind all the ingredients with little water to make a fine paste.

Recommended Combination: Serve with Dosa