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.

Gothambu Puttu / Wheat Puttu

Gothambu Puttu / Wheat Steam Cake is a different variety of Puttu.
Use Roasted Wheat flour instead of Rice Flour which is used to prepare regular Rice puttu.

INGREDIENTS:

• Roasted wheat flour -1 cup 
• Grated Coconut -¼ cup
• Salt - to taste
• Water- as required to make the powder wet .
• Puttu kudam (puttu maker)

PREPARATION METHOD:

• Add salt to the roasted flour gently to make a mixture.
• Sprinkle water in to flour little at a time and mix the flour. 
• Repeat sprinkling water till the flour is wet.
• Place a pot shapped utensil on the stove. 
• Fill half the utensil with water and boil the water.
• Place a puttu maker on the top of the utensil .
• Put some grated coconut in it, and fill puttu maker with the mixture and put some grated coconut on the top .
• Steam in a vessel for 10 minutes and serve hot

Recommended Combination: Gothambu Puttu can be served hot with Kadala curry / Payar Curry / Pazham / Pappadam

Pavakka Thoran / Bitter Gourd Thoran.

Pavakka / Bitter Gourd is a stomachic medicine, which serves to tone the stomach, improving its function and increasing appetite. It is also used as a medicine for diabetics. This bitter fruit can be used to prepare a variety of dishes including Thoran. The grated coconut in Thoran reduces the bitterness of the dish.

INGREDIENTS:

• Bittergourd/ Pavakka (finely Chopped) - 1 big
• Grated coconut - ½ Cup
• Finely Chopped Onion - 1 nos
• Finely sliced coconut - ¼ cup
• Green Chilly(Chopped) - 4 nos 
• Turmeric powder - ¼ tsp
• Oil - 1 tbsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Rice - 1tbsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add rice and fry it.
• Once rice becomes crispy, add the chopped onion,green chilly and saute well till the Onion turns transparent.
• Add chopped Bitter gourd, sliced coconut,turmeric powder and Salt .
• Sprinkle water, cover the pan and let it cook.
• Add the grated coconut and mix well.
• Stir continuously till the water dries up.
• Add curry leaves and mix it.

Recommended Combination: Pavakka Thoran / Bitter Gourd 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

Kozhi Kurma / Chicken Kurma

Chicken Kurma is a thick gravy curry which can be served with Dosa, Appam, Idiappam or Chappathi.

INGREDIENTS:

• Chicken(Small Pieces) - 2lb
• Sliced Tomato - 1nos
• Sliced Onion - 2 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Green Chilly(Slit) - 6 nos
• Grated Coconut- 1 cup
• Cashewnut - 10 nos
• Curd - 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) - 1 tsp
• Pepper - ½ tsp
• Coconut Oil- 2 tbsp
• Mustard Seed -1 tsp
• Red chilly- 3 nos
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD

• Soak cashewnut in water for 15 minutes, grind it into a fine paste and keep aside.
• Grind cinnamon, cloves, cardamom, fennelseed and pepper along with grated coconut into fine paste.
• Heat oil in a Pan.
• Add onions, green chillies and saute well, till they turn transparent.
• Add the ginger-garlic in to it and saute for sometime.
• Add tomato and saute it.
• Add chilly powder, coriander powder, saute till raw smell goes.
• Add coconut paste and cashewnut paste and boil for 2 minutes.
• Add curd and mix well.
• Add chicken, turmeric powder and salt and allow to cook.
• Turn off the stove when the chicken is fully cooked and oil oozes out from curry.
• Heat ½ tsp oil in a pan.
• Add Mustard seeds and red chilly and let it splutter.
• Add curry leaves into the oil and turn off the stove.
• Pour this seasoning to kurma and mix well.

Recommended Combination: Serve hot with Dosa/ Appam / Idiappam or Chappathi

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

Varutharacha Kozhi Curry / Chicken Curry in Roasted Coconut Paste

This recepie uses fried, grinded coconut paste which makes it a unique form of Chicken Curry

INGREDIENTS:

• Whole Chicken (Small Pieces) - 2lb
• Pearl Onion - 12 nos
• Diced Onion - 1 nos
• Garlic (chopped) -2 ½ tbsp
• Ginger (chopped) -2 ½ tbsp
• Green Chilly (Slit) - 6 nos
• Grated Coconut- 1 cup
• Red Chilly Powder - 3 tbsp
• Coriander Powder- 3 tbsp
• Turmeric Powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder - 1 tsp
• Coconut Oil-3 tbsp
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
• Add chilly powder and coriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Heat Oil in a Pan.
• Add onions, pearl onion , green Chillies and saute well, till they turn transparent.
• Add the ginger-garlic in to it and saute for sometime.
• Add Chicken and saute it for 2 minutes.
• Add Water,Turmeric powder and Salt and allow to Cook.
• When Chicken is cooked fully add coconut paste,Pepper powder,Garam masala and Fennel seed Powder.
• Allow to boil for 5 minutes.

Recommended Combination: Serve hot with Appam / Rice / Chappathi

Thenga Aracha Kozhi Curry / Chicken Curry in Coconut Paste

This preparation of Chicken Curry has grinded coconut paste in it which adds a different taste to it.

INGREDIENTS:

• Whole Chicken (Small Pieces) - 2lb or 1 kg
• Diced Onion - 2 nos
• Tomato Ichopped)-1 no
• Garlic (chopped) -2 ½ tbsp
• Ginger (chopped) -2 ½ tbsp
• Green chilly (Slit) - 6 nos
• Grated coconut- 1 cup
• Red Chilly powder - 3 tbsp
• Coriander powder- 3 tbsp
• Turmeric powder- 1 tsp
• Garam masala- ½ tsp
• Fennelseed powder - 1 tsp
• Coconut oil- 2 tbsp
• Salt -to taste
• Curry leaves - A few

PREPARATION METHOD:

• Grind coconut into fine paste.
• Heat oil in a pan.
• Add onions, green chillies and saute well, till they turn transparent.
• Add the ginger-garlic in to it and saute for sometime.
• Add chopped tomato and saute well.
• Add chilly powder, coriander powder, saute till raw smell goes.
• Add chicken and saute it for 2 minutes.
• Add water, turmeric powder and salt and allow to cook.
• When chicken is cooked fully add pepper powder and garam masala and allow to boil .
• Add coconut paste and let it boil for 5 minutes
• Turn off the stove.
• Add curry leaves and mix well.

Recommended Combination: Serve hot with Appam / Chappathi / 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