Pavakka Achar ( Bitter Gourd Pickle)

Overview
If you like Bitter gourd you will definitely love this pickle. This pickle has a combination of different flavors like hot, sour, bitter and sweet which makes it very unique. This pickle can be served as a condiment with any rice dish or Indian breads.

Bitter Gourd Pickle (Pavakka Achar)

Ingredients
Bitter gourd - 4 medium size cut into 2 inch long thin slices
Chilly powder - 2 -3 teaspoon
Turmeric powder- 1 teaspoon
Curry leaves - 3 sprigs
Garlic 8 - 10 cloves finely chopped
Ginger 3 inch piece finely chopped
Fenugreek seeds - 1 tablespoon roasted and powdered
Asafoetida powder - 1 teaspoon
Dry whole red chilly - 4 - 5 broken into pieces for garnish
Mustard seeds - 1 teaspoon
Vinegar about 1/4 cup
Brown sugar 1 - 2 teaspoon
Salt to taste
Oil about 4 tablespoons

Steps
1. Heat a non stick pan and add the sliced bitter gourd melon and keep stirring till all the water evaporates. Add 2 tablespoon of oil to this and stir the bitter gourd till it gets  crispy and brown. Keep this aside.
2. Heat the remaining oil in a pan. When the oil gets hot. Add the mustard seeds and let it splutter. Add the dry chilly pieces and curry leaves to this and saute few minutes.
3. Add the finely chopped garlic and ginger to this and saute well till it is lightly brown. Add the chilly powder, turmeric powder to this and saute well. Add the fried Bitter gourd to this and mix well.
4. Add the vinegar  and salt to this and mix well. Add asafoetida, fengreek powder and brown sugar to this and mix well and bring it to boil. Turn off heat.
5. Let the pickle cool to room temperature. Store in a clean jar.

Onion Pakoda

Overview
Pakoda's are spicy crispy Indian fritters served as a snack or appetizer. These are quick and easy to make. Onion Pakoda is the most common pakoda served through out India but pakodas can be made with any vegetables. Common vegetables used for pakoda are eggplant, broccoli, cauliflower and potatoes. Chickpea flour is used to make the pakoda, a little rice flour is added to this to make the pakoda crispy.

Onion Pakoda

Ingredients
Onions  - 4 medium sized thin sliced
Curry leaves - 4 sprigs
Chick pea flour 1 1/2 cups
Rice flour - 2 - 3 tablespoons
Chilly powder 1 -2 teaspoon
Asafoetida powder - 1/2 teaspoon
Salt to taste
Oil for deep frying the pakodas

Steps
1. Add the sliced onions in a big bowl. Add a teaspoon of salt and mix well and keep it aside for about 5 - 10 minutes. Squeeze out the water
2. Mix all the dry ingredients. Add water little at a time to make a thick batter. Add the prepared onions and curry leaves to this and mix well.
3. Heat oil for deep frying in a heavy bottom pan, When the oil gets hot add the prepared pakoda batter a teaspoon at a time. Deep fry till golden brown

Serve hot with tomato sauce or tamarind chutney

Fruit Cake

Overview
Fruit cake is a must to have treat in Kerala for Christmas. This is my mothers recipe for fruit cake. Each region in Kerala has its own recipe. The caramelized sugar syrup added to the cake batter adds a unique color and flavor to this cake. You can add any dried fruits and nuts of your choice to this cake to give it your own unique touch.

Fruit Cake

Ingredients
Flour 3 cups  + 6 tablespoons for dried fruits
Sugar 3 cups
Unsalted butter softened 4 sticks
Eggs 8 large
Vanilla essence 2 tablespoon
Baking powder 1 1/2 teaspoon
Salt 1 teaspoon
Sugar  1/4 cup for caramelizing
Candied cherries red and green, citron, raisins and cashews finely chopped 3 cups total -  1 cup nuts and 2 cups chopped dried fruits. You can adjust the amount of fruits and nuts to your taste.

Steps
1. Add 2 - 3 tablespoons of water to 1/4 cup sugar in a heavy bottom pan and bring it to  a boil. Keep stirring it till the sugar turns golden brown. Add 4 - 6 tablespoon water to this and bring to boil. Turn off heat and let this caramelized sugar syrup come to room temperature.
2. In another bowl mix the  flour with baking powder and salt and mix well and keep aside.
3. In a bowl mix all the chopped dried fruits and nuts with about 6 tablespoons flour and mix well so that each piece is coated with flour.
4. In a large bowl mix the butter and sugar well till it is fluffy
5. Add one egg at a  time and mix well  till it is well blended and all eggs mixed well.
6. Add the flour mixture little at a time and mix well to make a smooth batter.
7. Add the vanilla essence and the caramelized syrup at room temperature to this and mix well. Mix in the flour coated dried fruits and nuts to the batter .
8. Pour the batter into two 10 inch round pans which are coated with butter.
9. Bake at 350 for about 30 - 40 minutes till a toothpick inserted in the middle of the cake comes out clean.

Almond Cookies

Overview
Simple cookie covered with thin slices of almonds and sugar to give an extra crunch. These cookies are easy to make and cut in the shape of diamonds to make an elegant presentation. My boys love these cookies and this is another cookie I love to make  during Christmas.

Almond Cookies

Ingredients
2 sticks unsalted butter softened
1 cup sugar
 2 large eggs
1/2 tsp salt
1 tsp vanilla essence
1/2 tsp almond extract
3 cups flour

 To decorate cookies
White from one large egg lightly beaten
1 cup sliced almonds
1/4 cup sugar

Steps
1. In a large bowl mix all ingredients except the flour till it is fluffy. Add flour little at a time and mix till well blended. Divide dough in half and wrap separately and refrigerate 1 hour  until firm.
2. Heat oven to 325 F. Have cookie sheet ready.
3. On a lightly floured  surface roll dough into 12 inch square.
4. Cut dough with a pizza cutter into 8 strips and then diagonally to form diamonds. Place on cookie sheet 1inch apart. repeat with remaining dough.
5. Brush the surface of the dough with egg white, gently press the almond slices on it and sprinkle with sugar.
6. Bake 8 - 10 minutes till edges are light brown.

Christmas Tree Cookies

Overview
These Christmas tree cookies are made with honey and spices and are cute enough to hang on  your Christmas tree as decorations. I found this recipe in a magazine long time back and have been making these cookies for every Christmas.  Cinnamon, nutmeg and cloves gives these cookies a distinctive aroma and flavor.

Christmas Tree Cookies

Ingredients
1/2 cup honey
1/2 cup sugar
1 stick unsalted butter
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

To decorate cookies
white from one egg beaten with fork
Red hot cinnamon candies
Green sugar
Multi colored nonpareils

Steps
1. Bring honey, sugar and butter to a boil in a small sauce pan. Boil stirring until sugar dissolves. Cool to room temperature and keep aside.
2. In a large bowl, mix flour, baking powder, salt and spices. Stir in cooled honey mixture and knead until smooth. Divide dough in half. Warp one half and refrigerate
3. Heat oven to 350 F.
4. On a lightly floured surface with a lightly floured rolling pin, roll unwrapped dough 1/4 inch
thick. Cut out cookies using cookie cutter and place the cut cookies on a cookie tray.
5. Brush each cookie with egg white and place cinnamon candy on top. decorate with green sugar and nonpariels.
6. Bake 6 - 8 minutes till the sides are light brown. Remove the cookies from tray and let them cool. Repeat with the other half of dough.

Vattayappam(Steamed Rice cake)

Overview
Vattayappam is very common dish made by Kerala christian families for all special occasions. This is served for breakfast and tea time. The batter is made with ground rice, coconut, sugar and yeast and then fermented and steamed to form a fluffy rice cake. A simple sweet rice cake but the coconut does add a delicious texture and flavor to this.

Vattayappam (Steamed Rice Cake)

Ingredients
2 cups rice
1 cup sugar
1/4 teaspoon salt
1 tablespoon yeast
1 cup fresh grated coconut
Raisins - 3 tablespoons

Steps
1. Soak rice is plenty of water for 4 - 6 hours.
2. Take about 3 - 4 tablespoons of the soaked rice and grind to a smooth paste with water.
3. Add this to a pan with 1 cup water and bring it to a boil stirring continuously. Keep stirring till it is porridge consistency. Turn off heat and let this rice porridge cool to room temperature.
4. Grind the soaked rice, coconut, yeast, salt and the rice porridge in a blender to a smooth paste adding water as needed. The batter should be a little loose like idly batter.
5. Leave it to ferment in  warm place for about 2 - 3 hours.
6. Once the batter as fermented pour it into a oiled plate or any vessel( even idly mould can be used)
7. Decorate on top with raisins and steam over water for about 20 minutes till the rice cakes are cooked.

Cut into pieces and enjoy with hot tea.

Beef and Tapioca Curry (Kappa Beef Varathu Arache Curry)

Overview
A traditional Kerala dish made with beef and tapioca. Since tapioca is grown in plenty in Kerala it finds its way in many Kerala dishes. Each region in Kerala has its own recipe for beef with tapioca. Fresh grated coconut fried with spices and ground to a smooth paste makes the delicious gravy for this dish. Since Fresh tapioca root is hard to find here I have used frozen tapioca root which works very well for this dish.

Beef Tapioca Curry

Ingredients
3 pounds Frozen Tapioca root
1 1/2 pound beef
2 inch piece of ginger thin sliced
4 - 6 green chilly split in center
One medium red onion thin sliced
Garlic 3 cloves thin sliced
Curry leaves - 2 sprigs
Turmeric 1/4 teaspoon
Coriander powder - 1 teaspoon
Chilly powder - 1 teaspoon to taste

For the masala paste
1 Cup fresh grated coconut
1 inch piece of ginger
8 - 10 cloves of garlic thin sliced
2 sprigs of curry leaves
Whole Coriander seeds - 4 tablespoons
Whole dry Red chilly - 4 - 6
Whole black pepper - 1 teaspoon
Cinnamon - 2 inch pieces
Cardamom - 2 cloves
Whole Cloves 2 -3
Fennel seeds - 1 teaspoon
Star anise- 1 whole
1/4 teaspoon turmeric powder
3 - 4 tablespoon oil for frying

To garnish
Oil - 3 tablespoon
Red Onion one half thin sliced
Curry leaves 1 sprig
Whole red chilly 3 - 4 broken into big pieces

Steps
1. In a big pot half fill with water and bring it to a boil. Add salt to the water and add the frozen tapioca roots to it. Half cook it and drain the tapioca and keep aside.
2. Remove the center root from the tapioca pieces and cut into bite size pieces and keep aside.
3. Cut the beef into bite size pieces wash in water drain and keep aside.
4. Mix the beef with sliced ginger, onions, green chilly, curry leaves, garlic, turmeric, chilly powder , coriander powder, salt and about 1/2 cup water in a pressure cooker or a heavy bottom pan and cook till the beef is almost cooked.
5. Add the prepared tapioca pieces in a big heavy bottom pan and add the gravy from the cooked beef to this add water as needed and cook the tapioca till they are cooked well. Add the cooked beef to this too mix well and cook the beef and tapioca together for about 5   - 10 minutes. Turn off heat and keep aside.
6. In another pan heat 3 -4 tablespoon oil and fry the whole coriander seeds,red chilly and all the spices for the masala and fry few minutes. Add the fresh grated coconut along with the sliced ginger, garlic and curry leaves to this and fry in a low flame till the coconut turns golden brown.
7. Grind the fried coconut spice mixture in blender with water to make a smooth paste.
8. Add the prepared masala paste to the cooked beef and tapioca mixture and bring it to a boil. Turn off the heat and transfer curry to serving dish.
8. In another pan heat about 3 tablespoon oil. When the oil gets hot add the thin sliced red onions to this and fry till the onions are golden brown. Add the whole red chilly pieces and curry leaves to this and fry for a minute. Turn off heat and pour this over the prepared tapioca and beef curry.

Serve hot as a meal on its own or with plain rice.

Cranberry Lemon Bundt Cake

Overview
This is a good cake to make during thanksgiving. The filling of the cake is made with cranberries and sugar which adds a distinctive sweet and tart taste. The cake is soaked in lemon syrup to add a extra layer of flavor. Decorated with sugar coated cranberries this cake makes a very elegant presentation. I have been making this cake for thanksgiving ever since I got this recipe from a magazine.

Cranberry Lemon Bundt Cake

Ingredients for the cake
3 cups self rising flour
1 3/4cups of granulated sugar
6 tablespoons milk
4 large eggs plus 2 egg yolks
2 teaspoon vanilla extract
2 tablespoons Lemon Zest
1 teaspoon baking powder
1/2 teaspoon salt

For the syrup 
1/4 cup granulated sugar
1/2 cup Lemon juice

For the filling
12 Oz bag of fresh cranberries
3/4 cup granulated sugar

For the glaze
2 tablespoons lemon juice
1 1/2 cup confectioners sugar

For sugar coated cranberries for decoration
30 - 40 fresh cranberries washed and dried
1/4 cup sugar with 3 tablespoon water to make a thick syrup
4 - 5 tablespoons granulated sugar to coat the cranberries

Steps
1. Heat oven to 350 degree F.  Coat the bundt cake pan with butter and flour and keep aside.
2. Heat the cranberries in a pot until they start to release juices. Add 3/4 cup granulated sugar and cook over medium heat until the mixtures is thick and reduces to about 1 1/4 cup. turn off heat and let this cool to room temperature.
3. Whisk together the milk, whole eggs, yolks and vanilla in a medium bowl and set aside.
4.Whisk together 3 cups flour, 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large mixing bowl.
5. Add 3 1/4 stick soft butter( at room temperature) and beat  till the mixture is smooth.
6. Add the milk mixture little at a time and  to make a smooth batter.
7. Transfer 2/3 of the batter to the bundt pan. Spoon in the prepared cranberry filling in a ring around the middle of the batter with out touching the pan. Top with remaining batter and smooth evenly
8. Bake until toothpick inserted into the center of the cake comes out clean about 45 - 55 minutes.
9. Make the syrup by dissolving 1/4 cup granulated sugar in 1/2 cup lemon juice in a sauce pan., Heat on low flam till the sugar dissolves. Let it cool to room temperature.  Poke holes on the cake once it is at room temperature and drizzle with this syrup little at a time.
10. Carefully invert the cake on a cake stand.
11. Make a thick syrup with 1/4 cup sugar and 3 tablespoon water. Once this cools down dip each cranberry in it and roll in granulated sugar and keep aside.
11. Mix the lemon juice and confectioners sugar to form a thick glaze and drizzle over the cake.
12. Decorate the base of the cake with the sugar coated cranberries.

Top view of Cranberry Lemon Bundt Cake

Kalathappam

Overview
Kalathappam is a traditional Kerala unleavened bread usually made during Easter celebration. This is made with Rice and Urdu Dal. It can be baked in Oven or prepared in a heavy bottom pan. The fried shallots, curry leaves and coconut chips mixed with this Rice and Urdu Dal batter adds a very nice aroma and texture to this Kalathappam.

Kalathappam

Ingredients
2 cups long grain rice
1/4 cup Urdu Dal
1 cup shallots thinly sliced
1/4 cup coconut chips
1 teaspoon Cumin seeds
4 - 6 curry leaves sprigs
1/2 cup oil for frying the onions and coconut chips and coating the pan
Salt o taste

Steps
1. Soak the rice and Urdu Dal separately  for 4 hours and grind to a smooth paste adding water as needed. The consistency should be that of idly batter Add salt mix well and let it sit for about 30 minutes.
2. Heat oil in pan and fry the coconut chips till they are golden brown. Drain and keep aside till it cools to room temperature.
3. In the same oil fry the curry leaves and keep aside too. Then add the sliced shallots and fry them till they are golden Brown. Drain the shallots from oil and let it cool to room temperature.
4. Add the fried coconut chips, curry leaves, fried shallots and cumin to the Rice and Urdu Dal mixture and mix well
5. Take 3 tablespoons of the oil used to fry the shallots and coconut and heat in a heavy bottom pan.
6. Pour the prepared batter to this heavy bottom pan and cook on low heat for about 30 minutes till one side is golden brown. Flip the Kalathappam and cook the other side too for about 20 minutes on low flame.
7. Turn off heat cut into slices and enjoy

Chilly Gobi (Chilly Cauliflower)

Overview
A very good vegetarian dish that can be served as an appetizer or as a side dish with fried rice. Florets of cauliflower are dipped in a batter made with chickpea flour deep fried and then coated with fresh made tomato sauce made with cherry tomatoes. Using fresh cherry tomatoes in place of tomato sauce does bring up a tangy flavor and freshness to this dish.

Chilly Gobi

Ingredients
One head of cauliflower cut into bite size florets
1 1/2 cups of chick pea flour
Red chilly powder - 1 teaspoon
Asafoetida 1/4 teaspoon
4 - 5 green chilly split in center for garnish
3 tablespoons finely chopped cilantro for garnish
Salt o taste
Oil for deep frying

For the tomato sauce
Cherry tomatoes 1 cup finely chopped
2 medium size red onions finely chopped
1 inch piece of ginger finely chopped
4 garlic cloves finely chopped
2 green chilly finely chopped
Black pepper powder 1/2 - 1 teaspoon
4 - 5 green chilly split in center for garnish
Salt to taste
3 - 4 tablespoon oil

Steps
1. Take a bowl and mix all the dry ingredients for the batter - Chickpea flour, red chilly powder, turmeric, asafoetida powder and salt. Add water a make a thick batter and keep it aside.
2. Heat oil for deep frying the cauliflower florets. When the oil gets hot.dip each floret in the batter and fry on medium heat till it is golden brown. Fry all the cauliflower florets in batches drain oil and keep aside.
3. Fry the green chilly split in center and keep aside
4. In another pan heat 4 tablespoon oil. When the oil gets hot add the finely chopped onions, garlic, ginger and green chilly to this.
5. Saute few minutes add the pepper powder saute well and add the finely chopped cherry tomatoes and salt . Mix well and cover with lid and cook on low flame till the tomatoes are cooked well and a thick sauce is formed.
6. Add the fried cauliflower florets to this and mix well till all the florets are coated with this tomato sauce. Turn off heat and transfer to a serving dish
7. Garnish with the fried green chillies and chopped cilantro. Serve Hot

Vegetable Cutlets

Overview
A very popular appetizer in India made with a variety of vegetables. I have used beetroot, carrots, green  peas, green beans and potatoes to make this cutlet. Any vegetable of your choice can be used to make this cutlets. All vegetables should be finely chopped so that they cook evenly. The base that binds the cutlet is the mashed potatoes.

Ingredients for Cutlet - Beetroot, Carrots, Green Beans, Green Peas, Mashed Potatoes,
Red Onions, Ginger, Green chilly and Cilantro

Vegetable Cutlets with Onion Salad

Ingredients
Mashed potatoes - 2 cups
Finely chopped beetroot -1 cup
Carrots finely chopped - 1 cup
Green beans finely chopped - 1 cup
Green peas - 1 cup
Red Onions finely chopped - 1 cup
Ginger 2 inch piece finely chopped
Green chilly 4 - 6 finely chopped
Cilantro - 1./2 cup finely chopped
Black pepper powder - 1 teaspoon
Fennel seed powder  - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Bread crumbs to coat the cutlets
Egg whites 2 to coat the cutlets
Salt to taste
Oil for deep frying the cutlets

Steps
1. Boil two large potatoes peel and mash it  and keep it aside.
2. Heat two tablespoons oil in a pan. Add the finely chopped red onions, ginger green chilly to it a saute few minutes till the onions become light brown. Add turmeric and saute few more minutes.
3. Mix all the finely chopped beetroot, carrots, green beans and green peas to this  and mix well. Add salt and cook on low flame by covering the pan till the vegetables are fully cooked about 10 minutes. Stir occasionally. Once cooked turn off heat and let this cool to room temperature.
4. Take a big mixing bowl and add the mashed potatoes and the cooked vegetables to it. Add cilantro, black pepper powder, fennel powder and salt as needed and mix well
5. Take a lemon size ball of the mixed vegetables and flatten with hand to make a smooth round patty.
6. Dip each vegetable patty in lightly beaten egg whites and coat in bread crumbs.
7. Deep fry the bread crumbs coated vegetable patty in hot oil

Serve hot with Onion salad and Ketchup

Puff Pastry with Spicy Potatoes

Overview
Puffs is a very common Indian snack found in all bakeries in Kerala. Puff pastry is stuffed with all different kinds of fillings like meat, egg and potatoes. I have made these Puffs a little different than the traditional way. Puffed pastry sheet is covered with spicy potato filling rolled spirally and then cut into slices and baked.

Puff Pastry with Spicy potatoes

Ingredients 
Frozen Puff pastry sheet 2
Potatoes medium size - 4
Green peas frozen - 1/2 cups
Red Onion - 1 medium finely chopped
Ginger 1 inch piece finely chopped
Garlic 3 cloves finely chopped
Green chillies - 2 -4 finely chopped
Cilantro leaves chopped 1/2 cup
Red chilly powder 1 teaspoon
Coriander powder - 1
Lemon juice 1 tablespoon
Cumin - 1 teaspoon
Oil - 3 tablespoon
Salt to taste

Steps
1. Cook the potatoes whole in 1/2 cup water in a pressure cooker or in a heavy bottom vessel till it is cooked well. Peel the potatoes and  mash it well and keep aside.
2. Cook the frozen green peas and keep aside.
3. Heat oil in a pan. When the oil gets hot add the cumin seeds to it followed by the chopped onions, garlic, ginger and green chillies. Saute few minutes till the onions turn light brown. Add the chilly, coriander and turmeric powder to this and saute few minutes.
4. Add the mashed potatoes, green peas, lemon juice and salt to this and mix well.
5. Add chopped cilantro to this and mix well. Let this potato filling cool to room temperature.
6. Thaw the frozen puff pastry sheet to room temperature.  Spread the pastry sheet flat and add half the potato filling on it and spread all over the surface.
7. Roll the pastry sheet spirally and then cut into thick slices. Spread on a baking sheet and bake at 375 for about 10 minutes till the pastry sheet turns light brown.

Serve hot as an appetizer

Olan

Overview
A simple a delicious vegetarian dish made with ash gourd and coconut milk. This is an easy to make staple dish of Kerala. Fresh coconut milk mixed with the ash gourd, ginger, green chilly, onions and spices make a delicious gravy. There are several recipes for Olan through our Kerala, this is the recipe I got from my mother.


. 

Olan

Ingredients
Ash Gourd   - thin sliced square pieces 2 cups
Ginger 2 inch pieces thin sliced
Green chilly - 3 - 5 split at center
Red onion - half of
one medium size thin sliced
Curry l;eaves 2 sprigs
Coriander powder - 1 teaspoon
Chilly powder - 1 teaspoon
Turmeric - 1/4 teaspoon
Thick coconut milk - 1 1/2 cup
Salt to taste

To garnish
Oil 3 - 4 tablespoons
Red Onion  one half thin sliced
Curry leaves one sprig

Steps
1. Mix the ash gourd with half cup water, ginger , green chilly, red onions, chilly powder, coriander powder, turmeric, curry leaves and salt and bring to boil. Simmer heat and cook till the ash gourd is cooked well about 6 - 10 minutes.
2. Add the thick coconut milk to this and bring to boil. Turn off heat
3. In another pan heat the oil. When the oil gets hot add the thin sliced onions for garnish to this. Saute till the onions are golden brown, add the curry leaves and saute  and pout over the prepared curry

Serve hot with plain rice

Gulab Jamun

Overview
Gulab Jamun is one of the most popular desserts in India that you can get at any Indian restaurant.  It is a dumpling made with milk and immersed in sugar syrup. The word Gulab Jamun translates to Rose Berries since this dessert is flavored with rose essence and looks just like berries. This is an easy recipe to make at home. I used non fat milk powder and Bisquick pancake mix to make this.

Gulab Jamun

Ingredients
Non fat milk powder - 1/2 cup
Bisquick pan cake mix(Flour with baking soda) - 1/2 cup
Milk to make the dough - 1/2 - 3/4 cup
Ghee 1 teaspoon
Oil - 2 -3 teaspoons
Oil for deep frying

For Syrup
One cup sugar
Two cups water
Rose essence  - 1 teaspoon or Cardamom seeds powdered( seeds from 5 - 7 cardamom pods)

Steps
1. Mix the milk powder with the pancake mix.  Add the ghee and mix well. Slowly add the milk and make a smooth dough.
2. Put some oil in your hands and make small balls with the dough. Do keep in mind the size of the balls you make since they double in size when they are fried and immersed in sugar syrup.
3. Heat oil in a pan. When the oil gets hot keep the flame in medium. We need to fry the balls in medium heat so we get a the golden color and the inside of the balls also gets cooked. Deep fry all the balls in batches till they are golden brown.
4. To prepare the syrup add the sugar and water mix well and bring this to boil. Once it starts boiling add the Rose essence( or cardamon powder) and let it boil for about 10 minutes in medium heat.
5. Add the fried balls to the hot prepared syrup. Keep it immersed in syrup for about 4 hours to overnight.

Serve hot or cold

Mint Chutney

Overview
This green tangy mint chutney goes well with fried Indian appetizers like Pakodas, samosas and kabob's. This is a very flavorful and easy to make chutney that goes very well with grilled lamb and chicken too. You can make it as spicy as you like by increasing the number of  green chillies. For mild chutney just use one green chilly.

Mint Chutney

Ingredients
One cup Mint leaves
Half cup Cilantro leaves
Tamarind pulp 1- 2 tablespoons
Green chilly 1 - 4
Shallots 2 - 3
Salt to taste
Sugar 1/4 teaspoon
5 -6 tablespoon water

Steps
Grind all ingredients in a blender with water to make a smooth thick chutney. Serve with grilled meat or any fried appetizers as a dip.

Lemon Rice

Overview
Lemon rice is one of the popular rice recipes from south India. Zesty lemon rice is one of the favorite picnic lunches and a lunch box special. This dish can be made with left over rice too. Urdu Dal, Channa Dal and Peanuts adds a nutty flavor and protein to this dish. The tangy taste of lemon juice mixed with the simple spices adds a unique texture and flavor to this rice dish.

Lemon Rice

Ingredients
Basmati Rice or any long grain rice - 2 cups
Lemon Juice -  Juice of 2 big lemons
Roasted Peanuts - 3 tablespoons
Urdu Dal - 1 tablespoon
Channa Dal - 1 table spoon
Ginger 2 inch piece finely chopped
Green chilly - 2 - 4( depending on how spicy you want it to be)
Finely chopped shallots (optional) - 3 tablespoons
Curry leaves  - 2 sprigs
Whole dry red chillies - 3 - 4 cut into piece
Turmeric - 1/2 teaspoon
Mustard seeds  - 1 teaspoons
Oil - 4 tablespoon
Salt to taste

Steps
1. Cook 2 cups cleaned rice in 4 cups water and keep aside. Once the rice is cooked fluff it up with a fork and  let it cool.
2. Heat oil in a pan. When the oil gets hot add the mustard seeds to it and let it splutter. Add the red chilly pieces and curry leaves to this and fry them then add the Urdu Dal and Channa Dal. Saute till the Dal's are brown.
3. Add the finely chopped green chillies . ginger, turmeric and shallots to this and saute few minutes. turn off the heat.
4. Add the cooked rice, salt, lemon juice and roasted peanuts to this and mix well.

Serve hot with Raita and Papaddams

Onam 2014

Special Onam dishes I made this year for Onam. I loved making these traditional vegetarian dishes for Onam for my family.

Onam special dishes

Dishes
Sambar
Avial
Chenna Kalan
Pullissery
Beans Thoran
Chekka Ellissary
Ingi Pulli
Pappdam
Sarkara Uppari(My friend got me this from Kerala)

Eggplant Lasagna

Overview
Eggplant Lasagna is one of my favorite dishes. There is no pasta used here the layering is done with slices of roasted eggplants. It is a  filling and satisfying lasagna and has lots of vegetables in it.The cheese sauce is mixed with spinach, carrots and onions which adds an additional texture and flavor to this lasagna.

Eggplant Lasagna

Ingredients
2 Big eggplants sliced length wise 1/4 inch thick
1 1/2 cup shredded Mozzarella cheese
4 tablespoons olive oil
Salt and pepper to taste

For Tomato sauce
28 oz  can diced fire roasted tomatoes
1 6 oz can tomato paste
1 teaspoon dry basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
Salt and ground black pepper to taste

For the Cheese sauce
1 packet frozen chopped spinach
1 medium size onion thin sliced
1 teaspoon olive oil
1 1/2 cup shredded carrots
Salt and ground black pepper to taste
1 15 oz container of ricotta cheese
2 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup grated Romano/Parmesan cheese

Steps
1. Heat oven to 400 F. Coat the egg plant slices with olive oil salt and pepper and bake in a oiled tray for about 15 - 20 minutes till the eggplant slices are lightly browned.

2. Mix all the ingredients for the tomato sauce in a bowl and keep aside.

3.  Thaw the frozen chopped spinach and squeeze out the water from it. Heat one teaspoon olive oil in a pan and saute the thin sliced onions in it. Saute\few minutes and add the spinach and shredded carrots to this and mix well. Add salt and pepper as needed and saute for about 5 minutes. Turn off heat and let this mixture cool to room temperature.

4. In another bowl add the ricotta cheese with 2 eggs and the Romano/Parmesan cheese mix well. Add the onion and garlic powder to this and mix well. Add the cooled spinach carrot mixture to this and mix well.

5. In the Lasagna pan start layering. First add  a spoon of tomato sauce and spread it at the bottom of the pan. Put a layer of the roasted egg plants on top of this. Then add half the amount of cheese mixture on top of the eggplants and spread well. Add a layer of tomato sauce on top of this and then a layer of roasted eggplants followed by the remaining cheese sauce. Put a last layer layer of tomato sauce and then on top of it the shredded Mozzarella cheese.

6. Bake the lasagna at 350 F for about 40 minutes till the cheese is melted. Turn off the oven and take out the lasagna and let it stand for about 5 - 10 minutes before cutting it.

Mango Pie

Overview
This mango pie is easy to make and is very delicious. There is no baking or cooking for this pie, just mix all ingredients and let it set in the refrigerator. I have used sweetened can mango pulp to make this pie. This pie has silky texture and has a deep yellow ripe mango color. Anyone who likes mango is sure to like this pie.

Mango Pie

Ingredients
1 Can of sweetened Mango pulp (14 oz)
If using unsweetened mango pulp add 8 OZ of sugar to it
8 oz softened cream cheese
8 oz of cool whip
2 packets of no flavor gelatin
2 pre-made graham cracker pie crust

Steps
1. Add softened cream cheese and cool whip and  mix it with a hand blender or whisk till it is mixed well with out any lumps
2. Add the mango puree to this and mix well.
3. Dissolve 2 packet of gelatin in 8 fl oz of tepid water. Strain the dissolved gelatin and add this to the mango puree mixture and whisk well  to make a smooth and consistent mixture.
4. Pour this prepared mixture into the pie crust. Cover the pie crust and refrigerate for  4 hours before serving.

Serve chilled with ripe mango slices.

Peanut Butter balls

Overview
I got this recipes from one of my coworkers. My boys love peanut butter so I wanted to try these peanut butter balls and it came out very good and they loved it. Very easy to make and no cooking. Anyone who likes peanut butter is definitely going to love these peanut butter balls. It tastes a lot like Reese's peanut butter cups.

Ingredients
Peanut butter - 1/2 cup
Powdered sugar - 1/2 cup
Mini Chocolate chips - 1/2 cup
Milk powder - 1/4 cup
Graham Crackers - 4 - 6 powdered

Steps
1. Mix all ingredients except the graham crackers powder n  bowl.
2. Make balls and roll in the graham cracker powder.
3. Place in Candy cups and refrigerate for 4 - 6 hours

Makes about 16 peanut butter balls

Spicy Crab Curry (Kerala Style)

Overview
This crab curry is delicious speciality of Kerala. Sweet crab meat mixed with the spicy sauce make a very tasty combination. The tamarind adds a tangy flavor to this dish. Any kind of crab can be used for this dish. I have used snow crabs here. This spicy Crab dish goes well with plain rice.

Spicy Crab Curry

Ingredients to cook Crab
Snow Crabs - 3 pounds
Red Onion medium size one thin sliced
Green chilly - 4 - 6 split at center
Ginger 2 inch pieces thin sliced
Curry leaves - 2 sprigs
Coriander powder 1 Tablespoon
Chill 1/2 teaspoon
Turmeric - 1/4 teaspoon
Kerala tamarind (Kodampulli)- 4 slices
Salt to taste

To Saute Crab
Ginger 1 inch thin sliced
Garlic 4 - 6 cloves thin sliced
Red Onion one medium thin sliced
Whole coriander seeds - 4 tablespoons
Red Chilly powder - 1 teaspoon
Whole black pepper - 1 teaspoon
Fennel seeds - 1 teaspoon
Curry leaves 2 sprigs
Oil 4 tablespoons

Steps
1. Soak the tamarind in warm water.
2. Clean and cut the crab into pieces. Keep legs as whole cut only at joints.
3. Mix the thin sliced red Onions ginger, green chillies, curry leaves, chilly powder and coriander powder, turmeric powder, salt and Tamarind in  1 1/2 cup water in pan and bring to boil.
4. Let this gravy simmer in low heat for about 2 - 3 minutes. Add the cleaned cut crab pieces to this and mix well .
5. Let the crab pieces simmer in the gravy for about  10 - 15 minutes till the crabs are cooked and all the flavors are mingled together well. Turn off heat.
6.  Grind the whole coriander seeds, pepper and fennel to a smooth powder and keep aside.
7. In another heavy bottom pan heat the oil. When the oil gets hot add the ingredients for saute to to the oil. First add the thin sliced sliced onions, ginger , garlic and curry leaves to this and saute till the onions start to turn light brown.
8. Add the ground spices powder along with red chilly powder and turmeric powder to this mixture and saute few minutes.
9. Add the cooked prepared crabs to this and mix well. Cook and low heat  and keep stirring till the Gravy thicken.  Turn off heat

Serve hot with Plain rice

Dates Pickle

Overview
This is a sweet and hot pickle that goes very well with fried rice and biriyani. This pickle is a mix to three big flavors - sweet taste from the dates and brown sugar, the tangy taste from the vinegar and tamarind and the hot spicy taste from the green chilly and red chilly powder. These 3 flavors mixed to together adds a unique blend of flavor to this delicious condiment.

Dates Pickle

Date Pickle Ingredients

Ingredients
Dates pitted and cut into pieces - 2 cups
Garlic 1 -  - 12 cloves finely chopped
Ginger 2 inch piece - finely chopped
Green chillies finely chopped - 3 -4
Curry leaves 3 sprigs
Brown sugar or jaggery - 2 tablespoons
Tamarind the size of lemon
White Vinegar - 3 - 5 tablespoons
Fenugreek - 1 teaspoon
Asafoetida powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Red Chilly powder 3 - 4 teaspoon
Mustard seeds - 1 teaspoon
Salt to taste
Oil - 4 tablespoons

Steps
1. Soak the tamarind in 1/4 cup warm water for about 10 minutes . Squeeze the pulp out and strain the tamarind liquid and keep aside.
2. Dry roast the fenugreek seeds in a pan and powder well and keep aside.
3. Heat oil in heavy bottom pan. When the oil gets hot add the mustard seeds and let it splutter.
4. Add the finely chopped garlic and ginger to it and saute few minutes till it starts to turn light brown.
5. Add the curry leaves and finely chopped green chillies to it and saute few minutes. Add the turmeric and chilly powder to this and saute few minutes.
6. Add the tamarind liquid and 1 cup water to this and mix well. Add the dates pieces to this and mix well.
7. Add the fenugreek  powder, asafoetida powder, salt, brown sugar and vinegar and mix well.
8. Cover the lid and cook this till the dates are cooked well and soft.
9. Turn off heat and add additional salt and vinegar if needed.
10. Let it cool to room temperature and transfer to a clean bottle and store in refrigerator.

Serve as a condiment with Fried rice or Biriyani.

Bow Tie Pasta with Tomatoes, Meat and Green peas

Overview
Farfella is a common pasta also know as Bow Tie pasta. The word Farfella in Italian is butterfly. This is a real delicious pasta that looks like butterfly or bow tie. In this dish I have combined the Bow Tie pasta with tomatoes, ground beef and green peas to make Ragu that coats the pasta to make each bite delicious.

Bow Tie Pasta with Tomatoes, Green Peas and Beef

Bow Tie Pasta Ingredients

Ingredients
Bow tie pasta - One box - 1 pound
Minced beef or lamp - one pound
Green peas -  1 cup
Grape or cherry tomatoes split at center - 1 cups
Garlic 6 - 8 cloves minced finely
Red Onion One large thin sliced
Dried Basil - 1 teaspoon
Red Pepper flakes - 1 teaspoon or to taste
Salt to taste
Olive oil - 5 tablespoons

Steps
1. Cook the paste according to the instructions on the box. Do not overcook the pasta needs to be al dente. Drain the pasta and mix it with 2 tablespoon olive oil and the basil leaves. Mix well and keep aside.
2. Brown the ground beef  and keep aside.
3. In another pan heat 3 tablespoons of olive oil. Add the minced garlic Saute till it is light brown. Add the Red pepper flakes saute few minutes and then add the sliced red onions to this.
4. When the onions get soft add the sliced grape tomatoes to this along with salt. Mix well and cook covered until the tomatoes are cooked well.
5. Add the frozen green peas to this and cook till the peas are cooked about 5  - 7 minutes.
6. Add the ground browned ground beef to this and mix well and let it cook on low heat till all flavors mingle.
7. Add the prepared pasta to this and mix well. Turn off heat.

Serve hot.

String Hoppers( Idiyappam)

Overview
Idiyappam or String hopper is fresh rice noodles very popular as a breakfast dish in Kerala. Usually Idiyappam is served with Egg curry or Stew made with coconut milk. This is also served with sweetened coconut milk and with sweetened fresh grated coconut. You do need to have the String hopper press to make the noodles and the idily stand to steam the idiyappam in. My family likes it with Egg curry.

Idiyappam with Egg Curry

Ingredients
Rice flour - 1 cup
Water 2 cups
Salt to taste
Oil - 2 tablespoons

Steps
1. Boil the 2 cups of water with salt till it comes to boil.
2. Add the rice flour and mix well. Turn off the heat
3. When the dough gets warm enough to handle knead well with the oil to make smooth dough.
4. Add dough to the String hopper press and rotate to dispense the noodles in to the idliy stand.
5. Steam for 10 - 15 minutes till it is cooked.

Serve hot with egg curry or stew

String Hopper press and Idily stand

Mutton Curry

Overview
Mutton or Goat curry is a very common curry found in all Indian restaurants. Each state in India has its own recipe for mutton curry. This a recipe from my state Kerala. Mutton is usually made into stew in Kerala with coconut milk, but this is another version of mutton curry which is served with rice or chapati and made for special occasions. Lot of sauteed onions mixed with ground ginger, garlic and whole masala makes the delicious base of the gravy for this curry.

Mutton Curry Ingredients

Mutton Curry

Ingredients
Mutton - 2 pounds with bones cut into pieces
Red Onion - 4 medium size one thin sliced
Tomatoes - 3 plum  tomatoes. thin sliced
Cilantro - 1/2 cup finely chopped
Mint - 1/2 cup finely chopped
Green chilly - 4 - 6 - split at center
Oil - 4 - 5 tablespoons
Salt to taste

To be ground
Garlic - 8 - 10 cloves
Ginger - 2 inch piece
Coriander powder -  2 teaspoon/( ground from whole seeds)
Fennel seeds - 1 teaspoon
cardamom - 2
Cinnamon - 1 inch piece
Star anise - 1
Cloves - 2
Whole black pepper - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilly powder - 1 -2 teaspoon

Grind all of the above ingredients to a smooth paste by adding enough water (about half cup ).

Steps
1. Cut the mutton  to bite size pieces wash well and drain in colander. Keep aside

2.Heat oil in a pan. When the oil gets hot add the thin sliced onions and green chilly and saute till the the onions are golden brown.

3. Add the ground masala paste to this and saute till the paste is brown and the oil comes out.

4. Add the sliced tomatoes to this mix well with a 1/2 teaspoon salt cover and cook till the tomatoes are cooked well.

5. Add the mutton to this mix well and transfer to a pressure cooker. Cook till two whistle in pressure cooker or in a pan on low heat till the mutton is cooked well( if cooked in pan it would take about 45 - 1 hour)

6. Add the chopped cilantro and mint leaves and mix well

Serve hot with rice or chapati

Pineapple Pachadi

Overview
A very common Kerala dish served for all vegetarian meals. The sweet taste of pineapple mixed with the tangy taste of yogurt gives this dish a delicious taste. The crushed mustard seeds and the cumin seeds grated with fresh grated coconuts adds another layer of flavor to this dish. This can be served with plain white rice or any kind of rice dish.

Pineapple Pachadi

Ingredients
Half of a pineapple - skinned and cut into bite size pieces
Green chilly - 4 - 6 split at center
Curry leaves - 2 sprigs
Crushed Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Fresh grated coconut - 1/2 cup
Plain non fat yogurt - 1 1/2 cup
Salt to taste

For Garnish
Oil - 3 tablespoons
Mustard seeds -1 teaspoon
Whole red chilly
Curry leaves - 2 sprigs

Steps
1. Add the pineapple pieces to a heavy bottom pan (I have used the traditional Chatty) with green chilly, curry leaves, salt, 1/4 teaspoon turmeric powder and one cup water. Bring to boil. Simmer cook covered with lid till the pineapples are cooked well about 10 minutes.

2. Grate the Fresh grated coconut with cumin and 1/4 turmeric power to a smooth paste.

3. Add the ground coconut mixture and crushed mustard seeds to the cooked pineapple , mix well and bring it to a boil. Cook for 1 - 2 minutes till i is mixed well and turn off heat. Let this cool to room temperature.

4. Whisk the yogurt well and add to the prepared pineapple dish after it comes to room temperature. Mix well and keep aside.

5. In another dish heat the oil. When the oil gets hot add the whole mustard seeds to it till it splutter. Add the broken whole red chilly pieces and curry leaves to this. Mix well and pout over the prepared Pineapple Pachadi.

Serve with any kind of rice.

Cluster Beans Dry Curry (Kothavarakkai Thoran)

Overview
Cluster beans are high in fiber and good for diabetic patients. It has very unique bitter taste which separates it out from the rest of the fresh green beans. The sweet taste from fresh grated coconut compliments the slight bitter taste from cluster beans to make this a very delicious dish. This is a very common dish in Kerala which is easy to make and can be used as a side dish for rice or chapati.

Cluster Beans Finely chopped

Cluster Beans Thoran

Ingredients
Cluster beans - one pound - cleaned and finely chopped
Fresh grated coconut - 1/2 cup
Red Onion half of a medium size one finely chopped
Garlic - 6 cloves finely chopped
Curry leaves - 2 sprigs
Crushed red pepper - 1 - 2 tablespoons
Turmeric -  1/4 teaspoon
Oil - 3 tablespoons
Salt to taste

Steps
1. Clean the cluster beans tips removed, wash well in plenty of water and finely chop and keep aside.

2. Heat oil in a pan. When the oil gets hot add the  finely chopped red onion and garlic to it.

3. When the onions get light brown add the crushed red pepper and turmeric to it. Saute few minutes.

4. Add the curry leaves to this . Saute few more minutes and add the finely chopped cluster beans to it. Mix well cover pan with lid, simmer heat and cook till the cluster beans are cooked well . Takes about 7 - 10 minutes. Keep stirring every 5 minutes

5. When the cluster beans are cooked add the freshly grated coconut to it. Remove lid. Mix well till all liquid is evaporated.

Serve hot with rice or chapati.

Eggplant Dry Curry (Brinjal Mezhakupurratti)

Overview
A dry eggplant dish that goes well with rice or any Indian breads. Long purple egg plants are good for this dish. The eggplant should be sliced evenly to thick slices if not it gets mashed up. This is a simple and healthy eggplant curry

Eggplant Dry Curry

Ingredients
Eggplants long ones 4  - cut into 3 inch thick slices
Plum tomatoes - 3 thin sliced
Red Onion - 2 medium ones thin sliced
Ginger one inch piece - thin sliced
Garlic 4 - 6 cloves thin sliced
Chilly powder - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1/4 teaspoon
Curry leaves - 2 sprigs
Salt to taste
Oil - 3  - 4 tablespoon

Steps
1. Cut the egg plants into  3 inch thick slices and keep it immersed in slight salt water.

2. Heat oil in a pan. When the oil gets hot add the sliced red onions, ginger, curry leaves and garlic to it. Saute till the onions are golden brown.

3. Add the red chilly powder, coriander powder, black pepper powder and turmeric powder to this and saute well. Add the sliced tomatoes to it. Cover the lid simmer heat and cook till tomatoes are cooked well.

4. When the oil separates add the eggplant slices to it. Add salt to it mix well and cover lid and cook for about 5 minutes. Remove lid and saute till all liquid is evaporated.

Serve hot with Chapati or plain rice.

Egg Curry with Green Mangoes( Mutta Manga Curry)

Overview
The sour taste from the fresh green mangoes gives a tangy taste to this egg curry which is very unique. This is a very common dish my mom used to make. The sweetness from fresh coconut milk and the aroma of ginger adds flavor to this dish. This is a typical Kerala dish fresh fish can be used in place of hard boiled eggs too.

Mutta Manga Curry

Ingredients
Green mangoes small - 4 peeled and thick sliced
Hard boiled eggs - 6
Ginger 3 inch piece - thin sliced
Green chilly - 4 - 6 split in center
Red Onion - thin sliced - one small one
Curry leaves - 2 sprigs
Fresh coconut milk thick - 1 1/2 cup
Red chilly powder  - 2 teaspoons
Coriander powder - 1 tablespoons
Turmeric powder - 1/2 teaspoons
Salt to taste

To Garnish
Shallots 6 or red onions thin sliced  one half
Oil - 4 tablespoons
Curry leaves  - 2 sprigs

Steps
1. Mix the sliced ginger, green chilly, red onions, curry leaves, red chilly, coriander powder, turmeric, salt  with one cup water and green mangoes sliced  and cook till the mangoes are cooked.

2. Add the fresh coconut milk to it and bring it to boil.  Lower the heat.

3. Make gashes on the hard boiled eggs and add to the curry. Bring to boil. turn off heat.

4. Heat oil in another pan. When the oil gets hot add the sliced onions to it and saute till the onions are golden brown. Add curry eaves fry and then add this to the prepared dish.

Serve hot with plain rice.

Red Mango Ginger Pickle

Overview
Mango Ginger is a ginger that smells like raw mangoes and hence the name mango ginger.Another version of mango ginger pickle. My friend gave me this fresh mango ginger so I had to make this pickle. As this pickle ages the flavors mingle well with the mango ginger and makes this pickle very tasty.

Red Mango Ginger Pickle

Ingredients
Mango ginger thin sliced - 1 cup
Lemon juice 4 tablespoons
Red chilly powder - 2 tablespoons
Turmeric powder - 1/2 teaspoon
Mustard seeds crushed - 1 teaspoon
Mustard seeds whole  - 1 teaspoons
Garlic cloves 4 - finely chopped
Fenugreek - 1 teaspoon
Asafoetida - 1/4 teaspoon
White Vinegar - 3   - 5 tablespoons
Sugar - 1 teaspoon
Salt to taste
Curry leaves - 2 sprigs
Oil - 3 -4 tablespoons

Steps
1. Crush the mustard seeds
2. Mix the sliced mango ginger with crushed mustard seeds, salt, turmeric and lemon juice and keep in refrigerator for 4 - 6 days. Stir it every day.
3. Dry roast the fenugreek seeds and powder well.
4. Heat oil in a pan. When the oil gets hot add the mustard seeds.
5. When the seeds splutter add the finely chopped garlic and curry leaves. Saute till the garlic is slight brown.
6. Add the red chilly powder and saute few minutes. Add the marinated mango ginger to this. Add the fenugreek powder, asafoetoda powder, sugar and vinegar. Mix well. Add salt if needed.
7. Turn off the heat. Mix well and bring it to room temp. Transfer to a clean jar.

Can be served as a condiment for rice  or chapati.

Sprouts Salad

Overview
A healthy salad rich in protein and fiber. The combination of red and green pepper makes it very colorful. This is an easy salad to make and can be used as side for grilled fish or meat. The lime juice dressing adds a refreshing taste to this salad. Yellow peppers can also be used for this salad to add more color and texture.

Sprouts Salad

Ingredients
Moong bean sprouts - 1   1/2 cup
Green pepper - 1 finely diced
Red pepper  - 1 finely diced
Cucumber - medium size  - 1 fine diced
Red Onion  - 1 finely diced( optional)
Cilantro - 1/4 cup finely chopped

For Salad Dressing
Lemon juice - 3  tablespoons
Olive oil - 1 tablespoons
Salt for taste
Black pepper powder - 1/4 teaspoon
Mix all ingredients well and pour over salad

How  to make Sprouts
1. Soak one cup of whole moong beans in plenty of water overnight
2. Drain water and tie the soaked beans in a cheese cloth and keep it in dark place over night.
3. Next day the sprouts should be ready to use

Mix the moong bean sprouts with chopped cucumber, green pepper, red pepper onion, cilantro in a salad bowl. Add the prepared salad dressing just before serving. Mix well and serve.

Achappam ( Rose Cookies)

Overview
Achappam is a very special deep fried cookie made for all special occasions throughout Kerala. Achappam is also called Rose Cookie since it is shaped like a rose flower. The sesame seeds added to this adds an extra flavor and texture to the cookie. Traditional Achappam is made with rice flour which is not roasted. To replicate this I soak rice and grind it.

Achappam

Achappam Mold

Ingredients
3 cups rice
3/4 cup sugar
Coconut milk to grind the rice - about one cup
Egg 1
Salt a pinch
Black Sesame seeds - 3 tablespoons
Oil for deep frying the cookies

Steps
1. Soak the rice in plenty of water for about 4 - 6 hours
2. Drain water put it in the blender with sugar, salt and egg. Add enough coconut milk little at a time and grind to make a thick batter. The batter should be thick if not the Achappams will be very thin.
3. Add the sesame seeds to the batter and mix well.
4. Heat oil for frying the cookies in a pan.
5. Immerse the Achappam mold in the hot oil and let it get hot for few minutes.
6. Dip the hot mold in the batter( do not fully immerse just up to the brim of the mold) and then immerse it in the hot oil and shake the mold to loosen up the cookie in the oil. Fry the cookie it it gets light brown turn it over and fry the other side to.
7. Take it out of the oil and let the oil drain.

Serve at room temperature. Makes about 40 Cookies.

Kerala Mango Pickle

Overview
This is a simple and easy mango pickle to make.  This pickle can be eaten immediately but as it ages the mango pieces become more flavorful. Each region in India has a recipe for mango pickle. This is a typical Kerala mango pickle served with rice and curries.

Mango Pickle Ingredients

Mango Pickle

Ingredients
Raw Mango thin sliced - 2 cups
Garlic finely chopped - 2 tablespoons
Ginger finely chopped - 2 tablespoon
Curry leaves - 4 sprigs
Fenugreek seeds - 1 1/2 teaspoons
Asafoetida powder - 3/4 teaspoon
Mustard seeds - 1 teaspoon
Turmeric - 1/2 teaspoon
Red chilly powder - 2 -3 tablespoons
Oil - 4 tablespoons
Salt 3 - 4 tablespoons
White Vinegar - 3 -4 tablespoons

Steps
1. Mix the thin sliced mangoes with  about  3 tablespoons salt and keep aside for about 4 to overnight in refrigerator.
2. Dry roast the fenugreek seeds and grind it to a smooth powder and keep aside.
2. Heat oil in a pan. When the oil gets hot add the mustard seeds to it.When the seeds splutter add the finely chopped garlic and ginger to it and saute till this mixture begins to brown.
3. Add the curry leaves fry few minutes and add the chilly powder. Mix well.
4. Add the sliced mangoes to this and mix well. Add the vinegar, fenugreek seeds powder, turmeric powder and asafoetida powder and mix well. Turn off the heat and mix well.  Check salt

Let it cool to room temperature and transfer to a cleaned bottle and store in refrigerator.

Chicken Piralen Curry

Overview
This is a very unique chicken dish made with all ground ingredients. The thick gravy coats the chicken pieces to add flavor and aroma to every piece. Chicken piralen is made in many different ways in Kerala. This is  new recipe I tried which my whole family liked so will be making more often now.

Chicken Piralen

Chicken Piralen Ingredients

Ingredients
2 pound chicken skinned and cut into pieces
Shallots - 15 - 20
Green chilly - 6 - 8
Garlic paste - 2 tablespoon
Ginger paste - 2 tablespoon
Tomatoes - puree made out of fresh tomatoes - 1 1/2 cup
Cilantro finely chopped - a handful
Turmeric - 1/2 teaspoon
Salt to taste
Olive oil - 4 tablespoons

Spices to grind
Whole coriander seeds
Whole red chilly - 4 - 6
Whole black pepper - 1 - 1/2 teaspoon
Star anise - 1
Cardamom pod - 1 - 2
Cloves 2 - 3
Cinnamon stick - 1 inch piece
Fennel seeds - 1 teaspoon

Steps
1. Wash and drain the cut chicken pieces and keep aside.
2.Grind the shallots and green chilly to a smooth paste. Keep all ingredients ready for the dish.
3. Grind the spices to a fine powder is a coffee grinder powder and keep aside.
4. Heat oil in a  heavy bottom pan. When the oil gets hot add the ground shallots and Green chilly mixture. Saute well till the raw green chilly aroma fades away.
5. Add the ginger garlic paste to this saute well till the paste gets light brown.
6. Add the prepared spice mixture to this and saute for 2 - 3 minutes and add the tomato puree to this and saute well till the liquid has evaporated and oil separates.
7. Add the chicken pieces, salt and turmeric to this and mix well. Cover the pan with lid and cook on low flame till chicken is done.
8. Remove the pan lid and keep stirring the chicken curry till the gravy thicken and coats the chicken pieces. Almost all liquid should evaporate just a thick coating on the chicken pieces.
9. Transfer to serving dish and mix the chopped cilantro.

Serve hot with rice or chapati