Bread Bajji

Bread Bajji is a quick and easy tea time snack.

INGREDIENTS:

• Bread slices - 4 nos
• Finely Chopped Corriander Leaves - 2 tbsp 
• Gram flour(kadala mavu / Besan Flour) - 1 cup
• Chilly powder -½ tsp
• Turmeric powder - ¼ tsp
• Asafoetida -  ¼ tsp
• Water -required to make batter
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Cut the edges of bread slices and cut it diagonally.
• Mix Water,Salt,Chilli powder,Asefodia, Turmeric powder, Corriander leaves and Flour to make batter(dosa batter consistency).
• Heat oil in a pan.
• Dip each pieces into the batter and put into the hot oil.
• Fry till both the sides turn golden brown. 

Recommended Combination: Serve hot with Tea or coffee

Kappa Vattal Varuthathu / Tapioca Chips

Kappa Vattal Varuthathu is a kerala naadan tea time snake.It can be made easily at home.

INGREDIENTS:

• Kappa(Tapioca) -1 big
• Water- required for cooking
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Peel the Kappa / Tapioca and cut it into pieces.
• Boil the Kappa / Tapioca with Salt and Water.
• Drain the water when it becomes soft.
• Slice the cooked Kappa / Tapioca and spread it in a large plate or a flat surface.
• Dry it in sunlight for 2 hours. 
• (if you want to store it for longer then you may have to dry it completely.)
• Heat Oil in a Pan.
• Put the dry slices into it. 
• Fry until it turns golden colour and crisp.

Recommended Combination: Serve with Tea or Coffee

Mulaku Chammandi

This is a very tasty chammandi which goes together with Kappa Puzhukku.

INGREDIENTS:

• Green Chilly -2 nos
• Shallot / kunju ulli - 6 nos
• Salt to taste
• Coconut Oil - 1 tsp

PREPARATION METHOD:

• Crush Chilly,Shallot and Salt together.
• Add Coconut oil and mix well.

Recommended Combination: Mulaku Chammandi can be usually served with Kappa Puzhukku.

Ilayappam / Ila Ada

Ilayappam  /  Ila  Ada is a tasty sweet snack wrapped in banana leaves and cooked in steam .

INGREDIENTS:

• Rice Flour -2 cup
• Grated Fresh Coconut -  1  cup
• Jaggery - ½  cup
• Ghee -1 tsp
• Salt - a pinch
• Boiled water - required to make dough
• Plantain Leaves

PREPARATION METHOD:

• Roast the rice flour lightly. 
• Add Boiled Water and Salt to rice flour and make a soft dough like chappathi dough.  
• Allow to cool the dough. 
• Grease banana leaves with little ghee.  
• Add little water to jaggery  and boil make a thick syrup. 
• Add the grated coconut to it and cook for 2  minutes and let it cool.
• Make the dough into small balls.
• Flatten the dough on a rectangular banana leaf  as thin as possible using finger tips (use little water).
• Put a spoonful of coconut mixture on it and spread it in one half of the ada.
• Fold the banana leaf in half and fold the the edges to seal. 
• Continue the same process with rest of the dough. 
• Steam the ada in a steamer till cooked. 
• Remove the banana leaves when it cools completely.

Mulappicha Payar Mezhukkupuratti / Sprouted beans Stir Fry

Sprouted Beans is healthy food rich in protein. Sprouted beans Stir Fry is very delicious and can go as a side disk with Rice.

INGREDIENTS:

• Sproted Beans - 1 cup
• Green chilly(slit) - 2 nos
• Turmeric Powder -  ¼ tsp
• Sliced Pearl Onion - 3 nos
• Coconut Oil - 1 tbsp
• Mustard seeds - ½ tsp
• Red Chilly-2 nos
• Curry leaves - A few
• Salt to taste

PREPARATION METHOD:

• Cook Sproted Beans with Turmeric Powder and Salt.
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add Pearl Onion and fry it.
• Add Beans and Curry leaves and fry it.

Recommended Combination: Sprouted Beans Stir Fry / Mulappicha Payar Mezhukkupuratti can be served hot with rice.

Asparagus Theeyal

Theeyal is a traditional kerala dish. We can prepare Theeyal using a variety of vegetables including Asparagus.

INGREDIENTS:

• Sliced shallots(Pearl Onion) - 20 nos
• Slit Green Chilly- 4 nos
• Sliced Asparagus- ½ cup
• Grated Coconut- 1½ cup
• Red Chilly Powder - 1½ tsp
• Coriander Powder- 1½ tsp
• Turmeric Powder-¼ tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Water - ½ cup
• Curry Leaves - a few
• Salt to taste
• Oil - 2 tsp

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.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat remaining oil in a pan.
• Add sliced onions, green chilly and saute, till they turn golden brown colour.
• Add sliced Asparagus and saute for another 3 minutes.
• Add turmeric Powder,salt and water,allow to cook.
• Add tamarind juice and allow to boil.
• Add coconut paste and let it to boil till the gravy thickens and oil seperates.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Asparagus  Theeyal can be served with Rice.

Veluthulli Achar / Garlic Pickle

Garlic Pickle is very good for digestion and can be prepared very easily.

INGREDIENTS:

• Garlic Pods - 15 nos
• Nicely sliced Ginger - 1 tsp
• Gingely Oil - 3 tbsp
• Chilly Powder - 2 tsp
• Mustard seeds - 1 tsp
• Fenugreek powder - ¼ tsp
• Asafoetida Powder - ¼ tsp
• Lemon Juice - 1 tbsp or  Vinegar - ½ tsp
• Salt to taste

PREPARATION METHOD:

• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add sliced Ginger and Garlic and saute for 5 minutes.
• Add Salt and mix well.
• Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
• Add Vinegar or Lemon juice to it and mix well.

Recommended Combination: Serve with Rice / Chappathi / Dosa.

Soya Roast

Soya is rich in protein and fiber. This is a dry side dish which is good to go with Chappathi, Appam or Rice.

INGREDIENTS:

• Soya chunks - 1 cup
• Onion - 1 nos
• Ginger and garlic paste - 1 tbsp
• 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
• Pepper Powder - 1 tsp
• Oil - 2 tbsp
• Red Chilly -2 nos
• Mustard seeds -1 tsp
• Salt - As reqd

PREPARATION METHOD:

• Soak soya chunks 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 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 Soya into it.
• Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
• Add Pepper powder to the curry and mix well.
• Turn off the stove when the gravy becomes dry.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Apple Achar / Apple Pickle

Pickles can be prepared using both vegetables and fruits. Green crispy apple is one such fruit which can be used to prepare the pickle.

INGREDIENTS:

• Chopped Apple - 1 nos
• Gingely Oil - 2 tbsp
• Chilly Powder - 2 tsp
• Mustard seeds - 1 tsp
• Fenugreek powder - ¼ tsp
• Asafoetida Powder - ¼ tsp
• Salt to taste

PREPARATION METHOD:

• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
• Add this Oil and Salt to chopped Apple and mix well.

Recommended Combination: Serve with Rice / Chappathi / Dosa.

Fish Curry in Tamarind Juice

Tamarind juice give a distinct taste to the fish curry. We can use King Fish (Neymeen) or Pomfret (Aavoli) to make this fish curry.

INGREDIENTS

• Fish (King Fish or Pomfret) - 500g or 1lb
• Chopped Ginger - 1 tsp
• Green Chilies (slit) - 4 nos
• Sliced Onion - 2 tbsp
• Tamarind - A gooseberry sized ball
• Tomato - 1 medium size
• Coriander powder - 1 tbsp
• Chilly powder - 1 tbsp
• Turmeric powder - ¼ tsp
• Fenugreek powder - a pinch
• Coconut Oil - 1 tbsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Clean and cut the fish into pieces.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat 1 tsp oil in a pan or chatti.
• Add sliced onions and saute for a minute.
• Add ginger, garlic, green chilly and saute well.
• Add chilly powder and corriander powder into it and stir well till the raw smell goes.
• Grind tomato to fine paste.
• Add this paste into the pan. 
• Add turmeric powder, salt and tamarind juice along with little water and allow to boil.
• When it starts boiling, add the fish pieces and allow to cook.
• When the fish is cooked well sprinkle fenugreek powder and remove the curry from fire .
• Add curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Appam