Tri color Thoran

Overview
Thorans are signature Kerala dish. A simple side dish for rice with three vegetables - Beans, carrots and cabbage makes this very colorful. Thorans are made with all kinds of vegetables - cabbage, beans, carrots, beet root, spinach and the list can go on and on. For this dish I have cut the green beans french cut very thin so that it cooks evenly with the cabbage and grated carrots.

Vegetables for the Tri color Thoran

Tri color Thoran

Ingredients
Shredded cabbage - 2 cups
Carrots grated - 1 cup
Green bean french cut thin - 1 1/2 cup
Red Onion medium one thin sliced
Green chilly - 4 split length wise
Curry leaves - 2 sprigs
Urdu Dal - 1 teaspoon
Mustard seeds - 1 teaspoon
Turmeric - 1/4 teaspoon
Salt to taste
Olive oil - 3 tablespoons
Coconut fresh grated - 1/4 cup - optional

Steps
1. Heat oil in  pan., When the oil gets hot add the mustard seeds. when the seeds splutters add the Urdu Dal . Saute till the Urdu Dal is light brown.

2. Add the Red onions, split green chillies and curry leaves to this and saute till the onions are soft. Add the grated coconuts (if using, I did not use coconut here, but typically all Thorans are made with fresh grated coconut) and saute few minutes.

3. Add prepared vegetables to this with salt and turmeric and mix well. Cover and cook for about 5 minutes.  Remove lid and saute for few more minutes till all the liquid evaporates.

Serve hot with rice.

Pepper Chicken

Overview
This chicken curry has lots of pepper and goes well with Chapati and Rice. The spices are used in two different ways half ground for the gravy and half  to saute in oil. What gives this dish a very special southern flavor is the use of fennel seeds, curry leaves and of course Urdu Dal. Urdu Dal  sauteed in the oil does add a nutty flavor to this Chicken dish. You can use less whole red chilly and Black peppers if you don't like it too spicy.

Ingredients
1 whole( 4 - 5 pound) skinned and cut to small pieces
Red Onions - thin sliced - 2
Cinnamon - 1 inch piece
Fennel seeds - 1 teaspoon
Cloves - 3
Cardamom - 2
Curry leaves - 4 sprigs
Chopped tomatoes - 1 cup
Olive Oil -  5 tablespoons
Urdu Dal - 1 1/2 teaspoons
Salt to taste

For the Spice paste
Garlic - 6 - 8 cloves
Ginger - 3 inch piece
Cumin - 1 teaspoon
Fennel seeds - 1 teaspoon
Coriander seeds - 4 tablespoons
Whole Red chillies - 8 - 10
Black whole pepper - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon

Steps
1. Heat one tablespoon of oil in pan and fry all the spices under the spice paste section other than the garlic, ginger and turmeric. When the spices are light brown grind it along with the ginger, garlic and turmeric to a smooth paste and keep aside.

2. Heat the remaining 4 tablespoons of oil in a Pan. When the oil gets hot add the spices - Cinnamon, cardamom, cloves, fennel seeds. When the spices are browned add the Urdu Dal to it saute till the Urdu Dal is light brown. Add the curry leaves and the chopped onions and saute till the onions are brown

3. Add the prepared spice pasted to the brown onions and saute till the oil separates. Add the chopped tomatoes and salt to this and cook well till oil separates.

4. Add the cleaned cut chicken pieces to this and mix well. Cook covered for about 20 - 25 minutes. Remove lid and simmer till the gravy thicken.

Serve hot with Rice or Chapati.

Idli (Steamed Rice Cakes)

Overview
Idlis are the most popular traditional south Indian breakfast food. Usually eaten with coconut chutney and Sambhar. Steamed fluffy white rice cakes are made with fermented rice and lentil(Urdu Dal) . This is very nutritious and delicious. Idili's are made in special mould and steamed.

South Indian Breakfast Idli with Sambhar & Chutney

Ingredients
Long grain rice - 3 cups
Urdu Dal - 1 cup
Salt to taste
Oil to grease the idli mould

Steps
1. Wash the rice and Urdu Dal separately and soak over night

2. Grin to a Urdu Dal to a smooth paste with water .Rice can be coarsely ground not too smooth. The batter should be little thicker than the pancake mix. Mix salt and let it ferment overnight.

3. Grease the idli moulds with oil and pour the batter into the moulds and steam for about 20 minutes.

4. Remove from moulds and serve with Sambhar and Coconut chutney

Idli Mould - Makes 16 idlis at a time

Vada with Chutney

Overview
Fritters called Vada made with all kinds of lentils are very common in India. This one is made with Urdu Dal is a very common one in Kerala. This goes very well with coconut chutney. Idli's and Vada is a very common South Indian Breakfast combination. It can be served as an appetizer too

Ingredients
Two cups Urdu Dal(Black Lentils) soaked
Ginger 1 inch finely chopped
Curry leaves 3 sprigs finely chopped
Green chill 3 finely chopped
Red onion 1/2 finely chopped
Fresh crushed Black pepper 1/4 teaspoons
Salt to taste
Oil to deep fry

Coconut chutney
Fresh grated coconut - 1/2 cup
ginger 1/4 inch piece
shallots 2
Green chilly 2 - 3
Coriander leaves - 1/4 cup chopped

Grind the above ingredients for chutney in a blender with warm water and salt to a smooth paste.

Garnish for chutney
Olive oil 2- tablespoons
Mustard seeds - 1/2 teaspoon
Curry leaves 1 sprig
Whole dry red chilly  2 - cut into pieces

Heat oil in a pan and when the oil gets hot add the mustard seeds. When the seeds splutter add the red chilly pieces and curry leaves and mic well. turn off the heat and add this to the coconut chutney.

Steps
1. Soak the Dal in plenty of water for 3 - 4 hours. Drain and grind in a food processor with out much water. If you add water and grind in a blender the Vada would soak up too much oil. Make a smooth paste and keep aside

2. Add chopped onions, green chilly, Curry leaves, pepper and salt to this and mix well.

3. Heat oil in pan to deep fry the Vadas.

4. Dip your hands in water take a small ball of the dough you made the size of a lime and make a hole in the center to shape it as a vada and carefully put it in the hot oil to fry.

5. Fry both sides till golden brown and serve hot with Coconut Chutney

Mango Ginger Pickle

Overview
Mango ginger as the name tells has the aroma of fresh raw mango. I never had mango ginger for a long time. Yesterday my friend gave me some from her backyard. I definitely had to make this pickle so took half of  it make this pickle and am planning to plant the remaining.  It is very simple pickle and has very less ingredients. As it ages the flavors get better.

Ingredients for Mango Ginger pickle

Mango ginger pickle  next to my spice box

Ingredients
Fresh mango ginger - cleaned peeled and thin sliced - 1 cup
Juice of one big lemon
Green chillies - 6 -8 finely chopped
Curry leaves 4 sprigs
Asafoetida - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Salt to taste
Oil - 3 tablespoons

Steps
1. Mix the sliced mango ginger with salt chopped green chillies and lemon juice and keep aside.

2. Heat oil in a pan. When the oil gets hot add the mustard seeds. When the seeds splutter add the curry leaves and asafoetida powder. Turn off the heat

3. Add the oil mixture to the prepared mango ginger. Mix well

Chicken Stir Fry

Overview
Chicken breast stir fried with green and red peppers makes this dish very colorful. I used taco seasoning with the chicken and serve on whole wheat wraps with guacamole, cilantro and sour cream.

Ingredients
Boneless Chicken breast - 2 pounds
Taco seasoning - 2 packets( spicy or mild)
Garlic 6 cloves finely chopped
Large green pepper sliced to strips
Large red pepper sliced to strips
Large red onions - 2 thin sliced
Olive oil - 5 tablespoons
Salt to taste

Steps

1. Make long thin strips of the chicken breast and keep aside

2. Heat 3 tablespoons oil in a large pan. When the oil gets hot add the chopped garlic to it. saute the garlic for few minutes and then add the chicken strips to this along with the taco seasoning. Stir well till the chicken breasts are cooked.

3. In another pan  add 2 tablespoons oil. When the oil gets hot add the sliced green and red peppers and onions to this. Saute till the pepper are just done. Do not over cook, the peppers should be still crunchy.

4. Mix the cooked chicken to this and stir well. Turn off heat.

Serve with wraps topped with Guacamole, cilantro and sour cream

Guacamole

Overview
This is a simple and easy guacamole recipe. Fresh ripe avocado is mixed with tomatoes, red onions, cilantro and green chilly. The amount of green chilly can be adjusted according to your taste. Guacamole can be used with chips or chicken wraps.

Ingredients
1 large ripe has avocado or 3 small ones
Cherry tomatoes - 10 - finely chopped
Cilantro a handful finely chopped
Red onion 1/2 medium one finely chopped
Green chilly - finely chopped
Juice of one lemon
Salt to taste

Steps
1. Squeeze the juice out of one large lemon and keep aside

2. Seed the Avocado and scoop out the flesh. Chop finely and transfer to a serving bowl.

3. Add lemon juice, salt, chopped green chilly and chopped cilantro. Add the chopped tomatoes and red onions to this too. Mix well and serve

Can be served with chicken wraps and fajitas

Chickpea Curry (Chole)

Overview
Chickpea curry is very common in North India and goes well with Chapatis. Chickpea mixed with tomatoes and spices make a unique combination kind of like chilly. It a slow cooked for the flavors to mingle. Canned chickpeas can be used for this recipe. If you are using dry chickpeas make sure you soak it in water over night and cook it  in a pressure with equal amount of water till the chickpeas are cooked well.

Ingredients
Chickpeas - Cooked - 2 cups
Cheery tomatoes chopped - 1 cup
Red Onions finely chopped - 2 medium size
Garlic gloves - 8 - 10 finely chopped
Fresh ginger - 3 inch piece finely chopped
Turmeric powder - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Cilantro - chopped a handful
Olive oil - 4 tablespoons

Spice mixture
Cumin seeds - 1/2 teas
Red chilly  - 2 whole
Whole Black pepper - 1/2 teaspoon
Coriander seeds - 2 tablespoons

Steps

1. Dry roast the spice mixtures in a pan one at a time till they are roasted well and grind to a smooth powder and keep aside.

2.  Heat oil in  a pan. When the oil gets hot add the mustard seeds. When the seeds splutter add the chopped red onions, garlic and ginger to this and saute till the onions are slight brown.

3. Add the prepared spice powder to this and saute few minutes. Add the chopped cherry tomatoes salt and turmeric and about 1/2 cup water and cover the pan and cook for about 5 minutes till the oil separates.

4. Add the cooked chickpea with about one cup of the liquid and mix well. Simmer heat and cook for about 5 minutes till all flavors mix well. The gravy should be thick.

5. Turn off heat and add chopped cilantro

Serve hot with Chapati and lemon wedges.

Chapati

Overview
Chapati is a common staple cuisine of India. This is a simple whole wheat flat bread baked on a hot griddle or tava. There are all different kinds of chapati 's in India. This recipe is for the plain chapati. Chapatis are usually eaten with different curries.

Ingredients
2 cups whole wheat flour
1/2 teaspoon salt
Water to make dough
Olive oil(optional)

Steps

1. Mix the flour with salt. Add water  little at a time and knead well till you have a smooth dough. Kind of like a bread dough. not too watery. Knead well and keep aside for about 30 minutes

2. Make lemon size balls flatten it and roll the dough to thin circle dipping in flour so that it does not stick

3. Heat a hot griddle or tava. When hot place the chapati on it and cook both sides. Use a soft kitchen towel to press on it after both sides are partially cooked to make the chapati fluff up. Cook both sides.

4. You can spread a little olive oil on both sides of the chapati if needed but t can be eaten with out it too.

Serve hot with curries.

Raw Jackfruit Curry (Idi Chakka Thoran)

Overview
Jackfruits are very common is Kerala and it eaten both ripe and raw. This curry is made with Raw tender Jackfruit. Since fresh raw tender Jackfruit is hard to find I have used canned raw Jackfruit. We get this in all Indian Stores. This is dry side dish made with the tender raw Jackfruit that goes well with rice.

Ingredients
I can raw jackfruit
Green chilly 2 - 3 split in center length wise
Curry leaves - 2 sprigs
 Red onion medium  one thin sliced
Urdu Dal - 1 teaspoon
Whole red chilly - 2 broken to pieces
Grated coconut - 1/4 cup
Salt to taste
Olive oil - 3 tablespoon

Steps

1. Wash and drain the can jack fruit.  Squeeze out the liquid from it and  string the jackfruit pieces with our hand and keep aside.

2. Heat oil in a pan. When the oil is hot add Te mustard seeds. When the seeds splutter add the Urdu Dal. Saute till the Dal is light brown. Add the broken red chilly and curry leaves and saute few more minutes

3. Add the onions, green chillies and curry leaves to this and saute till the onions are light brown. Add  the fresh grated coconut and mix well. Add the prepared jackfruit  and salt to this and saute well. Mix all ingredients and saute till the dish is dry.

Serve hot with rice.

Cauliflower Dry Curry

Overview
Cauliflower made this way goes very well with chapati. The Dal's used as garnish gives this dish a nutty flavor. The florets of cauliflower are tossed in this spice mix to make an easy delicious side dish.

Ingredients
One whole head of Cauliflower florets separated.
One medium red/yellow onion finely chopped
Cumin - 1/2 teaspoon
Whole Black pepper - 1/2 teaspoon
Garlic - 3 cloves
Curry leaves 2 sprigs
Green chilly  - 2 finely chopped
Mustard seeds - 1/2 teaspoon
Urdu day  - 1 teaspoon
Channa Dal - 1 teaspoon
Olive oil - 3 tablespoons
Salt to taste

Steps

1. In a steamer steam the cauliflower florets till done

2. Mash the garlic, cumin and black pepper in mortar to paste and keep aside

3. Heat oil in  pan. When the oil gets hot add the mustard seeds. When the seeds splutter add the Channa Dal first when it gets slight brown add the Urdu Dal and saute till it is brown

4. Add the paste of cumin,, black pepper and garlic to it and saute for a minute

5. Ad the chopped onion and curry leaves to this and saute just for 2 minute

6. Add the steamed Cauliflower and salt to this and mix well. Saute till all liquid has evaporated .

Serve hot with Chapati or rice.

Spinach Tomato Omelet

Overview
Adding Spinach and tomatoes to the Omelet makes this Omelet unique in texture and flavor. Easy and quick to make and my boys love them.

Ingredients
Eggs - 2
Baby Spinach - chopped finely 1/2 cup
Cheery tomatoes - finely chopped - 1/4 cup
Red onion - 1/4 of a medium one finely chopped
Green chillies finely chopped - 1/2(optional)
Freshly ground black pepper - 1/2 teaspoon
Olive oil - 2 tablespoons
Cilantro leaves - a handful finely chopped
Salt to taste

Steps
1. Beat the eggs well with salt and pepper.

2. Add the chopped onions, tomatoes,spinach, green chilly and cilantro to this and mix well

3. Heat oil in a cast iron pan or non stick pan. When oil is hot add the egg mixture to this and  cook both sides till brown

Serve hot. Makes a good breakfast with whole wheat toast.

Beef Pickle

Overview
Beef pickle is very common in Kerala. It was the spicy sour taste just like other pickles. As the pickle ages the fried meat will absorb the liquid and it becomes more and more tastier.

Ingredients
Beef one pound  cut into bite size cubes
Ginger 2 inch piece thin sliced
Garlic - 10 cloves - thin sliced
Green chilly - finely chopped  - 4
Curry leaves - 3 sprigs
Mustard seed crushed - 1/ 2 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Asafoetida - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Whole Black pepper - 1/2 teaspoon
Vinegar - 1/2 cup
Mild Red chilly powder(periyan mollagu) - 3 tablespoons
Salt to taste
Oil  to fry beef + 4 tablespoons

Steps

1. Dry roast the Black pepper and fenugreek seeds and grind  to a smooth powder and keep aside.

2. Marinate the washed drained beef  with - salt, 1/4 teaspoon turmeric and 1/2 teaspoon chilly powder and keep aside in refrigerator for one hour.

3. Heat oil in pan to deep fry the beef. Fry the beef pieces till it is brown and crispy and keep aside

4. In a heavy bottom pan heat 4 tablespoon of oil. When the oil is hot add the mustard seeds. When the seeds splutter add the Green chillies, garlic, ginger and curry leaves and saute well.

5. Add the Red chilly powder to this and saute some more. Then add the fenugreek powder, pepper powder and asaofoetida to this. Add the beef and the vinegar to this and bring this mixture to a boil.  Turn off the heat.Add salt  and vinegar as needed.

6. Let it cool and transfer to a air tight container.

Can be served with rice or chapatis

Green Gram Curry( Cheru Payar Thoran)

Overview
Green Gram is packed with nutrition and so is very good for you. Green gram is widely used in India in many dishes. This is a simple dry side dish that goes well with chapati and rice. It is easy to make and has very less ingredients.

Ingredients
Green gram - 1 cup
Mustard seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Green chilly - 4
Curry leaves - 2 sprigs
Red whole chillies - 3 cut into big pieces
Fresh grated coconut - 1/4 cup
Turmeric powder 1/4 teaspoon
Salt to taste
Olive oil  3 tablespoons

Steps
1. Wash the green gram in water and cook with 2 cups water in a pressure cooker till it is well done.(One whistle). Mix with salt and turmeric powder and keep aside.

2. Heat oil in pan. when the oil is hot add the mustard seeds. When the mustard seeds splutters add the red whole chilly pieces cumin seeds, green chillies cut in half length wise and curry leaves and saute for few minutes. add the grated coconut to this and then the cooked green gram. Mix well till all liquid is evaporated

Serve hot.

Cabbage Stir Fry (Cabbage Thoran)

Overview
A very simple and easy dish to make. This is a signature dish from Kerala served as side dish for rice but goes well with chapati too. Turmeric powder gives this dish its bright yellow color. Grated coconut is added for extra flavor but can be omitted. I have made this without coconut.

Ingredients
Half a head of Cabbage - thin sliced
Red/Yellow onion - 1 medium thin sliced
Green chilly split length wise - 5(use less if you don't like it too spicy)
Curry leaves - 2 sprigs
Mustard seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Olive oil - 2 tablespoons
Fresh Grated coconut - 1/ 4 cup - optional

Steps
1. Wash the  Cabbage and chop into thin slices and keep aside.

2. Heat a heavy bottom pan with oil. When the oil is hot add the mustard seeds. After they splutter add the sliced Onions , green chillies and curry leaves to this and saute well.

3. When the onions are soft add the Cabbage, turmeric powder and salt( and also fresh grated coconut if adding) and stir well. Keep stirring till the cabbage is cooked. The dish should be dry.

Serve hot with Rice or Chapati

Beetroot Potato Masala

Overview
Beetroots is full of nutrients and has lot of health benefits. In this dish I have mixed beetroot with potatoes and green peas. This dish goes well with chapatis or as a side dish.

Ingredients
Beet Root - 2 medium size ones
Potato - one medium size
Green peas frozen - 1/2 cup
Chopped tomatoes one cup
Red/Yellow onions - 1 medium size one
Ginger 2 inch piece - finely chopped
Garlic cloves - 7 finely chopped
Chopped Cilantro - 3/4 cup chopped
Salt to taste
Olive oil - 4 tablespoons

For the spice mixture
Whole coriander seeds - 3 tablespoons
Red chilly powder - 1/2 teaspoon
Whole black pepper - 1/2 teaspoon
Cumin seeds - 1/2 teaspoons
Turmeric powder - 1/4 teaspoon

Steps
1. Peel and wash the potatoes and Beet root. Dice them evenly into small pieces . Cook them with the frozen green peas and 1/2 cup water salt and turmeric till potatoes and beets are cooked.  Dice the tomatoes and keep aside.

2. In  a heavy bottom pan dry roast the coriander seeds, cumin seeds and whole black pepper. Grind all spices in a coffee grinder to a smooth powder and keep aside.

3. In a heavy bottom pan heat the oil. When the oil is hot add the finely chopped red onions, garlic and ginger and saute till the onions are slight brown. Add the spice powder and saute few minutes

4. Add the diced tomatoes to this and mix well and cover and cook till the tomatoes are well done.

5. Add the cooked beet roots, potato and green peas to this and mix well. Add salt as needed and saute till all the liquid has evaporated.

6. Add chopped cilantro and mix well

Serve hot with Chapatti's.

Chicken Biriyani

Overview
Biriyani is one of the famous dishes from India made with rice and meat. It is made with Beef, Mutton, Chicken and even fish. Most common ones are Chicken and Mutton Biriyani. Each state has its own version of Biriyani. It is rich and delicious dish with lots of spices. It does have lots of steps to make but the end result is always worth it. In India this Briyani is made for special occasions and celebrations. Usually made with Ghee(Clarified butter) but here I have used Olive oil. This is my version of Kerala Chicken Biriyani. This makes about one full tray of Biriyani.

Chicken Biriyani with Papadams, Lime pickles and Yogurt salad

Ingredients
For Chicken Masala

Chicken masala ingredients

4 pound chicken skinned and cut into big pieces
Red/Yellow onions( thin sliced length wise) - 4 medium size ones
Tomatoes ( thin sliced length wise) - 4 medium ones
Garlic - 8  - 10 cloves  - finely minced
Ginger  4 inch piece - finely minced
Cilantro - 1 cup chopped
Mint leaves - 1 cup chopped
Yogurt - 1/2 cup
Turmeric - 1 teaspoon
Red Chilly powder - 2 tablespoon( use less if you don't want it too spicy)
Coriander powder - 3 tablespoon
Salt to taste
Olive oil - 1/4 cup
Whole spices needed for chicken
Cinnamon - 3 inch piece - cut into 2 pieces
Star anise - 1 whole
Cloves - 4
Cardamom - 2
Whole black pepper - 1 teaspoon
Fennel seeds - 1 teaspoon

For Rice
4 cups Basmati rice washed and drained
8 cups water
salt as needed
Olive oil - 1/4 cup
Whole spices needed for rice
Cinnamon - 3 inch piece - cut into 2 pieces
Star anise - 1 whole
Cloves - 4
Cardamom - 2
Whole black pepper - 1 teaspoon
Fennel seeds - 1 teaspoon

For Garnish

Garnish Ingredients

Hard Boiled eggs one for each serving
Red onions - fried - from 4 cups thin sliced onions
Cashew nut - fried - 1/4 cup
Raisins golden or black - 1/4 cup
Chopped Cilantro - 1/4 cup
Chopped Mint - 1/4 cup

Steps for Chicken Masala
1.  Clean the cut pieces of  chicken and drain. Mix  with chopped cilantro, mint, turmeric, salt, minced garlic, minced ginger and yogurt. Mix well and keep aside for 4 - 8 hours for the flavors to mingle well and marinate the chicken.

2. Heat 1/4 cup oil in a heavy bottom pan. When the oil gets hot add the whole spices for chicken masala to this and saute for few minutes and add the sliced onions. Saute till the onions are golden brown. Add the chilly powder and coriander powder to this mix for 2 minutes and add the sliced tomatoes and little salt.Mix well, cover the lid and cook the tomatoes till they are soft and oil starts to separate.

3. Add the marinated Chicken to this and mix well. Cover the lid of the pan and cook till the chicken is done well and the gravy thickens. Turn off the heat and keep aside

Steps for Rice
1. Heat a big vessel to cook the rice in. Add 1/4 cup oil to it. Add the  the whole spices for rice to this and saute. Add the cleaned drained rice to this.

2. Saute the rice till the grains become opaque. Add  8 cups of water , salt and bring it to boil. Simmer the heat and cook for about 10 minutes till the rice is done. Turn off the heat.

Layering the Biriyani
In the serving vessel put one layer of rice. Add the half the garnish on top of it - Brown onions, chopped mint and cilantro leaves, cashew nut and raisins. Add  the chicken with gravy on top of this and then cover up with another layer of rice. Garnish on top again with - Brown onions, chopped mint and cilantro, cashew nut and raisins. Press down the hard boiled eggs on top too.

Serve hot. Usually served with Poppadoms, yogurt salad( yogurt mixed with onions, cucumbers and tomatoes) and Lime/lemon pickles. Mint chutney goes well with this too.

Corkscrew pasta with snow peas

Overview
Corkscrew pasta cooked with snow peas and tomatoes. I have used the three color Corkscrew pasta that made this dish colorful. Use less crushed red pepper if you don't like it too spicy.

Ingredients
Three color Corkscrew pasta - 1 pound
Cherry tomatoes - 2 cups cut in half length wise
Snow peas  - 1 cup
Dry basil - 2 teaspoon
Garlic 8 cloves finely chopped
Red Onions one thinly sliced
Olive oil - 5 teaspoons
Red Crushed pepper - 1 teaspoon

Steps

1. Cook the pasta as per the box directions with salt and one teaspoon olive oil. Drain and mix with one teaspoon olive oil and keep aside

2. Wash the snow peas  and cut into bite size pieces.Steam the snow peas for  for 3 - 5 minutes and keep aside.

2. In a heavy bottom pan add the olive oil. When the oil is hot add the finely chopped garlic and sliced red onions and saute till the onions are soft and light brown. Add the crushed red pepper and saute few more minutes

3. Add the chopped cherry tomatoes to the onion and garlic some salt and cover and cook till the tomatoes are cooked well.  Add the dry basil leaves and saute for few more minutes

4. Add the pasta and snow peas to the tomatoes and mix well.

Serve hot

Lentil Curry

Overview
Lentils are a good source of protein and fiber. Lentils mixed with tomatoes and cilantro gives this dish the perfect flavor and texture. It goes well with Chapatti's and Rice. A simple and easy dish to make that is really good for you.

Ingredients
Lentils - 1 cup
Cherry Tomatoes - 1 cup
Cilantro chopped - 1 cup chopped
Turmeric - 1/2 teaspoon
Chilly powder - 1 teaspoon
Red onions - 1/2 chopped finely
Garlic cloves  - 6- 8 chopped finely
Olive oil - 3 teaspoon
Salt to taste

Steps
1. Clean and wash the lentils and cook in a pressure cooker till one whistle with 2 cups of water or in a heavy bottom pan with 2 cups of water till the lentils are cooked well and soft to touch.

2. Add to the lentils chopped cherry tomatoes, cilantro, turmeric and salt and cook again for about 5 - 10 minutes till the tomatoes are cooked well. Keep aside

3. In another pan heat the olive oil. When the oil is hot add the chopped red onions and garlic to it. Saute till the onions are slight brown. Add the chilly powder and saute few more minutes. Add the cooked lentil with tomatoes to this.

4. Add chopped cilantro to this and mix well. Transfer to a serving dish.

Serve hot with Chapatti's or Rice.

Cranberry Pickle

Overview
Cranberries are rich in nutrients and antioxidants. You get them fresh during thanksgiving time but they do freeze well. The tart taste of cranberry is reduced by adding brown sugar. This is one of my husbands favorite pickles now.

Ingredients
Fresh Cranberries - 2 cups( cut into half length wise)
Mustard seeds - 2 tablespoons+ 1 teaspoon
Brown sugar - 1/4 cup
Curry leaves - 3 sprigs
Red Chilly powder - 3 tablespoons
Juice of 2 large lemons
Salt to taste
Turmeric - 1 teaspoon
Asafoetida powder 1/2 teaspoon
Fenugreek seeds - 1 teaspoon
Oil - 4 tablespoons

Steps
1. Clean and dry the cranberries. Cut in half and keep aside
2. Dry roast the fenugreek and powder is well in a coffee grinder.
2. Mix the cranberries with  - salt, asafoetida powder, crushed mustard seeds(can be pulsed in a coffee grinder), brown sugar, turmeric, fenugreek powder and lime juice and keep for about an hour.
3. Heat 4 tablespoons oil in a pan. When the oil gets hot add 1 teaspoon of mustard seeds. When it splutters add the curry leaves to this. Turn off the heat and add this to the Cranberry mixture. Mix well and when cool bottle it. Stays in the refrigerator or months.

Serve with rice or chapati

Simple Dal

Overview
A simple a delicious Dal curry that is healthy and good for you. Roasting the Dal before cooking gives this dish a nutty taste and special aroma.

Ingredients
Moong Dal split - 1 cup
Roma tomatoes - 4 chopped finely
Cilantro - a hand full chopped
Garlic -  5 cloves finely chopped
Onion - 1/2 medium one finely chopped
Red chilly powder - 1 teaspoon
Olive oil - 3 tablespoons
Turmeric powder - 1 teaspoon

Steps
1. Wash the Dal well and drain.
2. In a heavy bottom Pan or the pressure cooker put the Dal and dry roast till the Dal turns color from yellow to golden brown
3. Add 2 cups of water and cook till the Dal can be mashed easily with a spoon.
4. Add tomatoes and cook for few more minutes till the tomatoes are cooked well.
5. Add turmeric and salt to this and bring it to a boil. Turn off heat and add chopped cilantro to it.
6. In another pan heat the oil. Add the garlic and onions to it and saute till the onions are slight brown. Add the red chilly powder and saute for few more minutes. Add the Dal to this and mix well.  Garnish with fresh cilantro.

Serve hot with Rice or Chapatis

Chicken 65

Overview
Famous fried chicken dish from India. I did not make this from scratch, used store brought spice powder. You can use boneless chicken or chicken with bones. Can be served as an appetizer or a side dish with Rice or Naan.

Ingredients
Chicken - One pound skinned and cut into small bite size pieces.
Shawn chicken 65 spice powder - 4 tablespoons
Lime Juice - 4 tablespoons
Red Onions - 2 medium size cut into chunks
Green chillies - 6 - 7 split in center but not separated
Curry leaves - 4 sprigs
Oil for frying Chicken

Steps
1. Make a paste with the Chicken 65 powder and lime Juice. Adjust water as needed. This spice mix has salt so no need to add salt
2. Skin and cut the chicken to bit size pieces. Wash and drain and keep aside
3. Marinate the chicken pieces with the prepared paste and keep for 1 - 4 hours in the refrigerator.
4. Deep fry the chicken pieces.
5. Saute the Onions, curry leaves and Green chillies and mix with Chicken and transfer to serving dish
6. Deep fry few Curry leaves and Green Chillies for garnish and decorate on top of the dish with this.

Serve hot with Rice or Naan

Penne with Meat and Tomatoes

Overview
Home made marinara sauce made with fresh tomatoes and garlic gives this pasta dish a unique taste. I have added browned ground beef. Ground beef can be substituted by ground turkey or chicken.

Ingredients
Ground beef - 1 pound
Penne pasta -1 pound
Red Onions - 1 medium size sliced thin
Garlic cloves - 8 - 10 cloves - finely chopped
Crushed Red peppers - 1/2 teaspoon
Dried Basil leaves - 1 Tablespoon
Olive oil - 6 Tablespoons
Cherry tomatoes - 3 cups
Fennel seeds - 1/2 teaspoon
Whole black peppers - 1/2 teaspoon
Salt to taste

Steps
1. Brown the ground beef in a non stick pan. Add salt to taste, and ground fennel and black peppers to it. Saute till brown. Keep aside.

2. Chop the cherry tomatoes in half and keep aside.

3. Heat 5 tablespoon oil in a pan and add chopped garlic and onions. Saute till onions are soft. Add crushed red peppers and saute for few more minutes.

3. Add the chopped tomatoes with some salt and cover and cook for about 10 minutes. Remove  cover and let  it boil for few more minutes till the liquid reduces to half.

4. Add  dried basil to this and let it simmer. Add the browned beef to this too and mix well and let it simmer till flavors mingle.

5. Cook the Penne pasta according to the box directions in salt water. Do not over cook. Drain and mix with 1 tablespoon olive oil .

6. Add the Pasta to the tomato sauce and and mix well.

Serve hot

Cajun Fish and Brococlli

Overview
A simple and healthy dinner that is quick and easy to make. Any fillet of fish can be used for this. I have used Flounder fillets. Accompanied by steamed broccoli this becomes a complete healthy meal. You can add some bread to it if you like . This is my sons favorite fish dish.

Ingredients
Flounder Fillets - 1 pound
Cajun seasoning(Has salt) - 1 tablespoon
Olive oil - 5 Tables spoon
Lime Juice - 2 tablespoons
Broccoli florets - 1/2 pound

Steps
1. Marinate the fillets with the Cajun seasoning and Lime juice. The seasoning I have has salt in it so no need to add additional salt. keep aside for 30 - 1 hour.

2. Heat 2 tablespoons of oil in a non stick pan and heat it up. Add the fish fillet and saute each side about 4 minutes till brown and done. Add additional oil and saute the rest of the fillets.

3. Steam the broccoli florets  in a steamer. Add salt, pepper and 1 teaspoon of olive oil on top of it.

Serve hot with the fish fillet , Lime/Lemon wedges and the steamed broccoli

Tuna Cutlets

Overview
Cutlets is another speciality of Kerala. It can be made with ground beef, mutton and even canned or pouch tuna or salmon. Here I have used canned salmon. Can be served as an appetizer.

Ingredients
2  - 12 oz canned tuna one white and one light in water
2 - small potatoes
Two medium sized onions chopped finely
Fresh ginger 3 inch piece - chopped finely
Green chillies  - 3 - 4 chopped finely
Cilantro  - 1 cup finely chopped
Whole black pepper - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Oil 2 tablespoon to saute
Oil to deep fry the cutlets
Egg while - 2 eggs
Bread crumps - 1 cup
Salt to taste

Steps
1. Cook the potatoes well . Peel the skin and grate it or rice it and keep it aside.
2. Drain the tuna well. Squeeze out all water and remove all chunks with hand and keep aside.
3. Heat 2 tablespoon oil in a pan and saute the chopped onions, Ginger and green chillies till the onions are soft
4. Add the sauteed onions, ginger, garlic to the tuna.
5. Add potatoes( potatoes the grated cooked potatoes should be half that of the tuna) to the tuna .
6. Grind the black pepper and fennel seeds  to a fine powder and add it to the tuna.
7. Mix well with salt and the chopped coriander leaves. Shape it in round patties or oval.
8. Dip each patty in slightly beaten egg whites and then in bread crumps
9. Deep fry them till golden brown.

Serve hot with onion salad .

Fish Curry with Coconut Milk

Overview
This dish can be made with any fleshy fish. I have used salmon here.  Kerala tamarind gives the sour taste to this dish. Using fresh coconut milk for this dish does make a big difference. Coconut milk along with the chilly and coriander powder gives this dish a golden yellow color. Goes well with plain rice

Ingredients
Salmon - 2 pounds
Red onions - One medium size thin sliced length wise
Ginger  - 3 inch piece sliced thin like match sticks
Green chillies - 5 - 6 split lenght wise
Curry leaves - 2 sprigs
Red Chilly powder - 2 tablespoons
Coriander powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Kerala Tamarind( kodampulli) - 4 slices
Coconut milk - 1 1/2 cups
Salt to taste

For garnish
Red onion 1/2 thin sliced length wise
Curry leaves
Oil  3 -4 tablespoons

Steps
1. Cut the fish into thick chunks and wash and keep aside.
2. Soak the Kerala Tamarind( Kodampulli) in warm water for about an hour.
3. In a heavy bottom pan add the cut onions, green chillies, ginger and curry leaves along with the chilly powder, coriander powder  and turmeric. mix with 1 1/2  cup water salt and the soaked tamarind. Mix all this well and bring this to a boil.
4. Add the fish pieces to this and mix care fully with out breaking the fish. Cook covered and bring this to a boil - about 10 minutes.
5. Uncover the pan and add the coconut milk. Bring to a boil. Check salt and gravy consistency and then turn off heat
6. In another pan heat oil and saute the sliced onions. Saute till onions turn golden brown. Add curry leaves and turn off heat.
7. Add this on top of the prepared fish curry.

Serve hot with plain rice or Appam.

Beef Stew

Overview
There is no celebration in Kerala catholic families with out this stew. It can be made with mutton or beef. This dish is made on all special occasions. After the season of Advent and Lent when people give up meat  this is the dish that they look forward to eat on Christmas and Easter for breakfast. It is usually served with Appams( Rice Crepes).

Ingredients
Beef / Mutton - 2 pounds cut into small bite size chunks
Potatoes - 2 medium size cut into chunks
Carrots - 2 large ones cut into chunks
Green beans - 1/4 pound Cut into small pieces length wise
Red Onions - 1 medium size cut into thin slices length wise
Green Chillies - 4 - 6 Split length wise
Fresh Ginger - 3 inch piece cut into match stick size pieces
Coconut milk - 2 cups
Curry leaves - 1 sprigs
Cinnamon stick - 1 2 inch piece whole
Cloves - 4
Cardamom - 2
Whole black peppers - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Salt to taste

To Garnish
Oil - 3 tablespoons
Red onions cut length wise - 1/2 medium
Curry leaves - 1 sprig

Steps
1. In a pressure cooker or a heavy bottom pan add the washed chopped beefs . Add all the whole spices - Cinnamon, cardamom, cloves, black pepper, fennel seeds and salt. Add the chopped red onions, green chilly, ginger and curry leaves to this too along with one cup water and salt and mix well and cook till one whistle or till the meat is cooked well.
2. Add all the chopped vegetables - potatoes, carrots and green beans to the cooked meat and  cook covered till the vegetables are cooked.
3. Add the coconut milk to this and mix well and bring it to a boil again.  Then turn off heat. You can add more water if needed but the gravy should not be too thin.
4. In another pan heat the oil and add the thin sliced red onions to it. Saute till the onions are golden brown. Add the curry leaves to this too and then turn off the heat. Pour this on top of the prepared stew.

Serve hot with Appams or any kind of bread

Kalan (Plantain with Coconut)

Overview
Raw Green plantains are used for this dish. The skin of the plantain is removed but not thrown away it is really good cooked with Dal. I have saved the skins of the plantains I used so will update a recipe for that too when I make it. The gravy for this dish comes from grated coconut and yogurt which gives it a unique taste.

Ingredients
Raw green Plantains - 2
Green chilly 4 - 5 split length wise at center
Curry leaves 2 sprigs
Turmeric - 1 teaspoon
 Fresh grated coconut - 1/2 cup
Cumin - 1 teaspoon
Black whole peppers - 1/2 teaspoon
Plain yogurt - 1 cup
Salt to taste
Oil - 2 tablespoons

For garnish
whole red chillies broken to pieces - 4
Curry leaves - one sprig
Cumin seeds - 1/2 teaspoon
Fenugreek seeds- 1/2 teaspoon
Mustard seeds - 1 teaspoon

Steps
1, Remove the skin from the plantains and cut into even size chunks. Cook this with 1/2 teaspoon turmeric, salt, 1 sprig curry leaves, green chillies and one cup water till plantains get soft about 10 minutes. Turn off the heat and keep aside
2. Grind the coconut with 1 teaspoon cumin, black pepper and 1/2 teaspoon turmeric into a smooth paste with warm water in a blender.
3. Mix this ground coconut paste to the cooked plantain and bring it to a boil. Turn off heat and let it cool
4. Whisk the yogurt well and mix this to the curry. Mix well and adjust salt to taste
5. Heat another pan with the oil. When the oil gets hot add the mustard seeds and let it splutter. Then add the Fenugreek seeds, cumin , red whole chilly and curry leaves. Saute and turn off heat and add this in top of the prepared curry.

Serve hot or at room temperature . Goes well with plain rice