Chilli Beef

Overview
This is a Indo Chinese dish and has become very common in Kerala. The different color peppers make this dish very colorful and festive. It is a spicy dish but you can adjust the spiciness with the amount of green chillies and red pepper flakes you use. This is one of the special dish I made for Christmas this year.

Chilli Beef

Ingredients - not shown is tomatoes, onions, corn starch and soy sauce

Ingredients
Beef thin sliced as shown in picture - 1 pound
Garlic - 8 cloves
Ginger - 2 inch piece
Red Chilly powder - 1 teaspoon.
Green chillies - 6 - 8 split at center
Whole dried red chilly - 3 - 4
Corn starch - 2 tablespoon
Soy sauce - 3 tablespoon
Red Pepper flakes - 1 tablespoon
Lemon one
One red onion cut into cubes
Cherry Tomatoes sliced - 1/2 cup
Green pepper - half cut into cubes
Yellow pepper - half cut into cubes
Red Pepper - half cut into cubes
Salt to taste
Oil for deep frying beef slices and for the gravy

Steps
1. Finely mince the garlic and ginger separately and keep aside
2. Marinate the cleaned thin cut beef slices with salt, half of the minced garlic, half of the minced ginger, red chilly powder, corn starch powder, 1 tablespoon soy sauce and half lemon  juice. Mix well and keep refrigerated for about 2 - 4 hours.
3. Heat oil for deep frying the beef slices. When the oil is hot add the beef slices not over crowding the pan and fry them till the beef slices are crisp. Drain it and keep aside. In the same oil fry the green chillies and keep aside for garnish.
4. In another pan heat 3 tablespoon oil. When oil is hot add the whole dried red chillies and fry them.
5. Add the remaining minced garlic and ginger and saute few minutes till light brown. Add red pepper flakes to this and saute few minutes  and add the sliced tomatoes to this. Add a little salt mix well and cook till the tomatoes are cooked well.
6. Add the cubed peppers and onions to this along with remaining soy sauce and lemon juice. Mix well and saute few minutes till the peppers are just cooked ( do not over cook the peppers should be crisp) add the fried beef slices to this and mix well add salt if needed.
7. Transfer to serving dish and garnish with fried green chillies.

Serve hot with and rice or Indian bread.

Unni Appam

Overview
Traditional Kerala fried sweet fritter made for special occasions. It is made of rice, banana, jaggery and is deep fried in oil. You make this in a special mould to get this special round shape. A touch of cardamom powder adds a nice flavor ad aroma to these sweet fritters.

Unni Appam

Unni Appam Ingredients

Ingredients
Long grain rice 2 cups
Small ripe bananas - 3 - 4
Jagger or Molasses - 3/4 cup
Coconut chips - 1/2 cup
Black sesame seeds - 1 tables spoon
Cardamom about 10
Salt 1/2 teaspoon
Oil to fry

Steps
1. Wash the rice is several turns of water and soak for about 4 - 5 hours.
2. Heat 3 tablespoon ghee or melted butter in a pan and fry the thin sliced coconut chips till it is golden brown. Drain the chips and keep aside.
3. In a coffee grinder grind the cardamom  to a fine powder. Strain  the powder and keep aside.
4. Blend the molasses, soaked rice and bananas to  smooth texture and keep aside. Rice doesn't have to be ground to be very smooth it can be a little coarse. The batter should  be the consistency of idly batter.
5. Mix the fried coconut chips, cardamom powder and salt and mix well. Keep the ground batter to ferment for about 6 - 8 hours in warm place.
6. Heat oil in the unni appam mould. When the oil gets hot using a tablespoon pour the batter into each mould. Fry both sides on medium heat. Drain oil and when it cools a bit the Unni Appam is ready to eat.

Cauliflower Peanut Curry

Overview
A nice and creamy Cauliflower curry that goes well with chapati or any Indian bread. Ground peanuts gives this dish a nice creamy texture. Fresh whole spices adds a nice aroma and flavor to this dish.

Cauliflower and Peanut Curry

Cauliflower Curry Ingredients

Ingredients
Cauliflower one small head cut into florets
Plum tomatoes finely chopped one cup
Red Onion finely chopped one cup
Raw peanuts - 1/2 cup
Garlic cloves 6 - 7
Ginger 2 inch pieces
Whole Red chillies - 6 - 7
Whole coriander seeds - 3 tablespoons
Whole cumin seeds - 1 teaspoon
Turmeric powder - 1 teaspoon
Cilantro finely chopped - 2 tablespoons
Oil - 3 tablespoon

Steps
1. Wash the cauliflower well and separate into florets and keep aside.
2. In a blender with 1/2 cup water blend the peanuts, garlic, ginger, whole red chillies, whole coriander, whole cumin and turmeric powder to a smooth paste and keep aside.
3. Heat oil in a heavy bottom pan. When oil is hot add the finely chopped red onions and saute till the onions are lite brown. Add the ground paste to this and saute till the oil separates.
4. Add the finely chopped tomatoes to this along with salt and mix well. Cover pan with lid and cook on a low flame till the tomatoes are tender and cooked well.
5. Add the Cauliflower florets and salt as needed. Mix well cover pan with lid and cook on low flame till the cauliflower florets are cooked. Do not over cook the cauliflower.
6. Turn off heat and transfer to  serving dish and garnish with freshly chopped cilantro .

Serve hot with any Indian bread.

Okra Stir fry (Vandakka Mezhukkupuratti)

Overview
A simple and easy dish that can be prepared in few minutes. The only time consuming part is slicing the okra. I have sliced the okra in thin strips about three inches. This dish can be used as a side dish with any meat or fish dish or with rice or chapati.

Okra Stir Fry

Okra Stir Fry Ingredients

Ingredients
Tender Okra one pound
One medium red onion thin sliced length wise
Garlic cloves 6 cloves thin sliced
Curry leaves - 3 sprigs
Red pepper flakes - 1 - 2 tablespoons
Turmeric powder - 1 teaspoon
Oil 2 tablespoons
Salt to taste

Steps
1. Clean and dry the tender okras. Cut into 3 inch piece and then into thin slices as shown in the ingredients picture.
2. Heat oil in a pan. When the oil gets hot add the slices onions and garlic to it. Saute till the onions are light brown.
3. Add the turmeric and red pepper flakes to this and saute few minutes. add curry leaves fry few minutes and then add the sliced okra to this. Add salt and mix well.
4. Cook on low flame covering the pan with a lid for about 5 minutes. Remove lid and mix well and saute till the okras are dry and cooked.

Serve hot

Asian Rice Noodles with Chicken and Vegetables

Overview
A delicious rice noodle dish that by boys enjoy. This rice noodle dish made with chicken and vegetables makes a complete meal. Ginger, garlic and sesame oil adds a nice aroma and flavor to this dish. I got this brown rice noodle which are real delicious and healthy.

Asian Rice Noodles with Chicken and Vegetables

Ingredients
Brown Rice noodles 1 pound pack
Chicken breast 1 pound cut into thin strips
Carrot cut into thin strips - 1 cup
Green peas frozen - 3/4 cup
Green onion one bunch thin sliced
Garlic 4 - 6 cloves thin sliced
Ginger 2 inch piece cut into thin slices
One large red onion thin sliced
Red pepper flakes - 1  - 2 tablespoons
Sesame oil 1 tables spoon
Soy sauce 2 -3 tablespoons
Vegetable oil - 3 tablespoon
Salt to taste

Steps
1. Boil a gallon of water in a bog pot. When the water boils turn off heat and put the brown rice noodles in the and cover with a lid and keep it for 5 minutes. Drain noodles and immediately wash in cold water drain and keep aside.
2. Thaw the frozen green peas and keep aside.
3. In a heavy bottom pan. heat 3 tablespoon oil. When the oil gets hot add the thin sliced red onions, garlic, ginger. Saute till the onions become light brown.
4. Add the red pepper flakes to this and saute  few minutes and then add the thin sliced chicken breast and one tablespoon soy sauce to this to this mix well and cook covered for about 10 minutes.
5. Remove lid and add the sliced carrots and green peas to this. Mix well and cook covered for about five minutes till the carrots are cooked.
6. Add  the cooked noodles to this with 2 tablespoons soy sauce and one tablespoon sesame oil and mix well till the noodles are  mixed with chicken and vegetables.
7. Garnish with finely sliced green onions and serve hot.

Instant Cucumber Pickle

Overview
A simple pickle which is easy to make  and goes well as a relish with any meat or fish dish. This pickle has very few ingredients and no cooking at all. Quick and easy to make. I like to serve this pickle with fried fish or cutlets.

Instant Cucumber Pickle

Ingredients

Ingredients
English Cucumber - 2 cleaned and cut into cubes
Juice of 2 limes
Red Chilly powder - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Salt to taste

Steps
1. Dry roast the fenugreek seeds and grind it to a smooth powder.
2. Mix all ingredients  and transfer to a jar.

Can be served with any fried fish or meat. Can be stored in refrigerator for a week.

Kumbalanga Pulissery (Ash Gourd in Coconut Yogurt gravy)

Overview
Pullissery is  a very  traditional Kerala dish usually made with Ash Gourd. One of our friends over here gave me this fresh Ash gourd grown in his garden and I was excited to make pulliseery. Pullisery is a dish served in  all vegetarian banquets in Kerala. This dish usually goes well with plain rice.

Kumbalanga Pulissery 

Ingredients

Ingredients
Ash Gourd cleaned peeled and cut into cubes about 1 1/2 cups
Fresh grated coconut - 1/2 cup
Thick plain yogurt - 1 cup
Garlic - 4 cloves
Black pepper cloves - 1 teaspoon
Red chilly powder 1 teaspoon
Turmeric powder 1 teaspoon
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Fenugreek seeds 1/2 teaspoon
Whole dried red chillies - 3 - 4 broken into pieces
curry leaves 2 - 3 sprigs
Oil - 2 tablespoons
Salt to taste

Steps
1. Place the cleaned cut ash gourd pieces in 1/2 cup water 1/4 teaspoon turmeric,1 teaspoon chilly powder and salt in an earthen pot or a pan.  Mix well and cover and cook on low flame till the ash gourd pieces are cooked well.
2. In your blender with 1/4 cup water grind the fresh grated coconut along with garlic, cumin seeds, black pepper and 1/4 teaspoon turmeric powder to a smooth paste.
3. Add the ground coconut mixture to the cooked ash gourd. Mix well and bring the mixture to boil. Lower flame and let the ash gourd pieces cook with the coconut mixture for 2 - 3 minutes.
4. Turn off heat and let this mixture come to room temperature. Beat the yogurt well with a whisk and add to the prepared ash gourd. Mix well.
5. Heat oil in a pan. When oil is in hot add the mustard seeds and fenugreek seeds. Let the seeds splutter. Lower flame and add the Whole red chilly pieces and curry leaves. Turn off heat and pour this over the prepared pullisery dish.

Serve with plain rice.

Chicken with Crushed Red Pepper Flakes

Overview
A very spicy chicken curry made with crushed red pepper flakes. The gravy in this dish is thick and coats the chicken pieces. This dish goes well with any Indian bread or plain rice. Fennel seed powder and Black pepper powder adds a unique aroma and taste to this dish.

Chicken with Crushed Red Pepper Flakes

Ingredients

Ingredients
2 pound chicken cleaned and cut into small pieces
Red onions 2 large  - finely chopped
Plum tomatoes - 3 finely chopped
Ginger 2 inch piece finely chopped
Garlic 8- 10 cloves finely chopped
Curry leaves - 3 sprigs
Crushed red pepper - 3 - 4 tablespoons
Red chilly powder - 1 teaspoons
Black pepper - 1 teaspoon
Fennel seeds - 1 teaspoon
Turmeric powder 1 teaspoon.
Oil - 4 tablespoons
Salt to taste

Steps
1. Marinate the clean cut chicken pieces with salt, 1/2 teaspoon turmeric powder and one teaspoon chilly powder and keep aside.
2. Heat oil in a heavy bottom pan. When oil is hot add the  finely chopped red onions followed by finely chopped garlic and ginger. Saute well till the onions turn light brown.
3. Add the crushed red pepper flakes to this and saute few minutes and then add the pepper,fennel seed powder and turmeric powder to this and mix well.
4. Add curry leaves to this and fry few more minutes and add finely chopped tomatoes to this. Mix well and cover with lid and cook till tomatoes are cooked well.
5. Add the chicken pieces to this and mix well. Add salt as need and cover pan with lid and cook on low flame till the chicken is cooked well. Remove lid and mix well till the gravy is thickened and it coats the chicken. Turn off heat and serve hot

Eggplant Bharta (Eggplant roasted in Air Fyer)

Overview
Eggplants roasted in Air fryer adds a nice smokey taste to this dish. A very common dish available in all Indian restaurants. This is a Punjabi dish that goes very well with any Indian bread. Roasted mashed eggplant is the base for this dish.

Eggplant Bharta

Eggplant Bharta Ingredients

Ingredients
One large eggplant
2 plum tomatoes finely chopped
1 large red onion finely chopped
3 Garlic cloves finely chopped
1 Inch ginger finely chopped
Red chilly powder - 2 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Cilantro chopped 3 tablespoon
Oil - 4 tablespoons
Salt to taste

Steps
1. Slice the large eggplants to thick slices vertically. Marinate with one teaspoon salt and 1 tablespoon oil. Place in the Air Fryer at 400 F for 10 minutes. Take the eggplant slices out and let it cool to room temperature. Peel skin and mash the eggplants and keep aside.
2. Heat 3 tablespoon oil in Pan. When the oil gets hot add the mustard seeds and let it splutter add the cumin seeds followed by finely chopped onions, garlic and ginger.
3. Saute well till the onions are light brown. Add the turmeric powder followed by red chilly powder and coriander powder. Saute well and add the finely chopped tomatoes to this.
4. Mix well add salt cover pan with lid and cook the tomatoes till they are soft and tender. Add the mashed eggplants to this and mix well till all the water evaporates. Turn off heat.
5. Garnish with finely chopped cilantro and serve with any Indian bread.

Ginger Curry (Inji Theeyal)

Overview
Ginger curry made with roasted coconut and tamarind is a traditional dish of Kerala. Fresh ginger roots mixed with the spices makes a delicious condiment that is usually served with plain rice. This dish taste better a day after it is made when all the flavors mingle together.

Ginger Curry (Inji Theeyal)

Ginger Curry Ingredients

Ingredients
Ginger sliced 1 cup
Fresh grated coconut - 1/2 cup
Tamarind the size of the lemon soaked in water
Curry leaves 3 sprigs
Coriander seeds 2 tablespoons
Whole Red chilly - 4 - 6
Turmeric powder -1 teaspoon
Garlic cloves thin sliced - 3 cloves
Fenugreek seeds 1 teaspoon
Mustard seeds - 1 tablespoon
Asafoetida powder 1 teaspoon
2 blocks of jaggery or 2 tablespoon of brown sugar
Salt to taste
Oil about 4 tablespoon

Steps
1. Dry roast the whole red chillies, coriander seeds and fenugreek seeds one after another in a pan and grind to a smoother powder and keep aside.
2. Slice the ginger into thin slices uniformly. Heat 2 tablespoons oil in a pan and fry the sliced ginger on medium flame for about 5 minutes.  Drain from oil and keep aside.
3. In the same pan and oil add the fresh grated coconut along with 2 sprigs of curry leaves and sliced garlic. Fry the grated coconut  till it is golden brown. Tun off heat.
4. Grind the roasted coconut along with the ground spices and 1/4 cup water and keep aside.
5. In an pan add the fried ginger along with the tamarind water, salt and the ground coconut mixture. add 1/2 cup of water to this and bring the mixture to a boil. Cook this mixture on low flame for about 20 minutes stirring occasionally till the gravy is thick.
6. Add jaggery or brown sugar mix well. Add salt if needed. Turn off heat.
6.  In another pan heat 2 tablespoon of oil. When the oil gets hot add the mustard seeds and let it splutter . Add 3 Whole red chillies cut in halt along with 1 sprig of curry leaves. Turn off heat and pour this over the prepared ginger curry.

Slow Cooker Ribs and Grilled Pineapple

Overview
An easy and simple way to make tender and juicy baby back ribs. I found this recipe in food network and tried it and it came out very good. First part of cooking is in the slow cooker and then you bake it in oven which adds a nice glaze to it.

Slow Cooker Ribs

Grilled Pineapple

Ingredients for ribs
A rack of baby back ribs ( about 12 - 13 ribs)
One large red onion thick sliced
4 - 6 garlic cloves
Fresh ground Black pepper
Your favorite barbecue sauce
Salt to taste.

Ingredients for Grilled pineapple
One pineapple peeled, cored and cut into long slices
Olive oil
Honey 3 tablespoons

Steps
1. Trim the ribs and cut into individual ribs and place in slow cooker.
2. Add thick sliced red onion, garlic cloves, salt and pepper to this mix well and cook in slow cooker on high for one hour then  for about 5 hour on low till the rib meat is cooked well and almost falling out of bones.
3. Scoop the ribs along with the onions and garlic and place on a baking sheet . Bake in a 400 F oven for 10 minutes. Brush each rib with barbecue sauce and  bake again in over for 2 0 - 30 minutes till the ribs are golden brown. Turn off heat and place in a serving dish.
4. Just coat the pineapple slices with olive oil and place on a hot grill and cook for 2 - 3 minutes on both sides.
5. Take off from grill and drizzle with honey


Serve Ribs hot with Grilled pineapple

Chakkakuru Manga Curry (Jackfruit seeds and Raw Mango curry)

Overview
An authentic Kerala recipe made with jackfruit seeds. Since we get plenty of Jackfruit in Kerala there are lot of dishes made with its seeds. Raw sour mangoes and fresh coconut milk balances the flavor of this dish. Since I saw this frozen jackfruit seeds at the Indian store I had to make this dish. This dish goes well with plain rice.

Chakkakuru Manga Curry

Ingredients for Chakkakuru Manga Curry

Ingredients
Jackfruit seeds cleaned and cut length wise - 1 cup
Raw mangoes peeled and cut length wise 3/4 cups
Fresh coconut milk 1 1/2 cup
Red onion medium size - 1 1/2 sliced length wise
Ginger 1 inch piece thin sliced
Green chillies - 5 - 7 split at center
Curry leaves 3 sprigs
Red Chilly powder - 2 teaspoons
Coriander powder - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste

Steps
1. Mix the Red Chilly powder, coriander powder, turmeric powder salt with the sliced onions, ginger green chillies and 2 sprigs of curry leaves along with one cup water.
2. Add the sliced jackfruit seeds to this mix well and bring this mixture to boil. Add the sliced raw mango slices to this to and cook on medium flame till the jack fruit seeds and mangoes are cooked.
3. Add the coconut milk to this, mix well and bring this mixture to boil.  Turn off heat and transfer to serving dish
4. In another pan heat the oil and add 1/2 onion thin slices and saute till the onions are brown. Add one sprig of curry leaves to the oil and turn off heat.  Pour this on top of the prepared curry.

Serve hot with plain rice.

Linguine with Roasted Cherry Tomatoes

Overview
A simple but delicious linguine pasta dish with roasted cherry tomatoes. Roasting the cherry tomatoes adds an extra unique flavor to this. You can add shrimp or chicken to this linguine too but here I just left it plain the way by boys like it. Make sure you do not overcook the linguine it has to be al dente.

Linguine with Roasted Cherry Tomatoes

Ingredients
Fresh Linguine - 9 Oz
Cherry tomatoes - 20 cleaned and cut in half length wise
Garlic cloves - 3 finely chopped
Red pepper flakes - 1 tablespoon
Dry Basil leaves - 1 tablespoon
Fresh ground black pepper - 1 teaspoon
Olive oil - 4 tablespoons
Salt to taste

Steps
1. Spray oil on a pan and place the cut cherry tomatoes in one layer with the seed side up.  Sprinkle with salt, freshly ground black pepper and one tablespoon olive oil. Roast at 400F in oven for about 20 - 30 minutes till the tomatoes are roasted well.
2. Cook the fresh pasta in salted water per instructions. Drain and add fresh basil leaves and a tablespoon pf olive oil. Mix well and keep aside.
3. In a large pan heat 2 tablespoon of olive oil. When the oil gets hot add the finely chopped garlic to this and saute till the garlic starts to turn light brown. Add the red pepper flakes and saute  few minutes.
4. Add the roasted tomatoes to this followed by the pasta and Mix well. Turn off heat  and it is ready to serve.

You can serve this sprinkled with parmesan cheese.

Lime Curry (Kerala Lime Curry)

Overview
This is one of my favorite dish that my mother use to make with lemon and lime. It stays in the refrigerator for months and can be used as a pickle with rice or chapati. Dry roasting the spices and grinding them enhances the flavor.

Lime Curry

Ingredients
Lime 6 - 8 cleaned and cut into small pieces
Green chillies - 6 - 8 finely chopped
Ginger 2 inch pieces - finely chopped
Garlic - 8 - 10 cloves finely chopped
Shallots -  2   - 3 tables finely chopped
Curry leaves - 2 sprigs
Whole red chilly - 6 - 8
Whole red chilly broken into two - 2 - 3
Whole Coriander seeds - 3 tablespoons
Fenugreek seeds - 1 teaspoon
Turmeric powder - 1 teaspoon
Asaofoetida - 1/2 teaspoon
Tamarind - the size of a small lime
Dark brown sugar - 2 - 3 tablespoon
Salt to taste
Oil - 2 - 3 tablespoons
Mustard seeds - 1 tablespoons

Steps
1. Mix the fine chopped lime pieces with enough salt and turmeric and keep aside.
2. Soak the tamarind in warm water and squeeze out the tamarind juice and keep aside.
3. Dry roast the dry chillies in pan till it is roasted. Remove and dry roast the coriander seeds next followed by the fenugreek seeds.  When they come to room temperature grind this to a smooth powder in a coffee grinder and keep aside.
4. Heat oil in a pan. When Oil gets hot add the mustard seeds and let it splutter. Add pieces of broken whole red chilly then add the curry leaves, finely chopped green chillies, ginger, garlic and shallots to this and saute well till onions start to become light brown.
5. Add the ground spices to this and mix well. Add the marinated lime pieces with the juices to this. Add the prepared tamarind juice to this  and mix well and bring this mixture to a  boil. Lower heat and add brown sugar and salt as needed followed by asafoetida powder. Mix well and let it simmer for few more minutes till gravy thickens. Turn off heat

When it comes to room temperature store in a clean jar.

Serve with Rice or chapati.

Moong Dal Curry

Overview
A very simple dal curry which goes well with plain rice or chapati. Quick and easy recipe that can be served as a side dish. You can use different kind of lentils to make this dish. This is a healthy and nutritious dish since it is rich in protein too.

Dal Curry

Ingredients for Dal Curry

Ingredients
Split yellow Moong dal - 1/2 cup
Red onions - 1/2 cup - finely chopped
Plum Tomatoes finely chopped  - 1/2 cup
Garlic 4 - 5 cloves finely chopped
Cilantro finely chopped - 1/4 cup
Turmeric - 1/2 teaspoon
Red Chilly powder - 1 teaspoon
Coriander powder 1 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Oil - 1 tablespoon
Salt to taste

Steps
1. Wash the dal in several changes of water and let it drain. After all water has drained dry roast the dal till the dal gets roasted and nutty aroma comes. Add 1 1/2 cups of water and cook in a pressure cooker till dal is cooked.
2. In a pan heat oil . when the oil gets hot add the mustard seeds and let it splutter. Add cumin seeds to this followed by finely chopped red onions and garlic. Saute till onions start to turn slight brown. Add turmeric powder, chilly powder and coriander powder to this and mix well.
3. Saute few minutes and add the finely chopped tomatoes to this. Add salt mix well and cover lid and cook till tomatoes are cooked well.
4. Pour the cooked dal to this along with  one cup water and mix well. Bring this to a boil. Turn off heat and transfer to a serving dish. Garnish with finely chopped cilantro.

Serve hot with plain rice or chapati.

Dum Biryani ( Thalassery Dum Biryani)

Overview
Biryani is a traditional rice and meat dish made in all states of India. This is a very special dum biryani from the region of Thalassery Kerala. The main difference from this and other biryanis is that only green chilli's is used for this no red chilly powder or coriander powder. I have used beef to make this biryani but you can also use chicken or mutton.

Beef Dum Biryani

Ingredients - not shown in picture Golden Raisins and Cashews 

Ingredients
Beef two pounds cleaned and cut into big cubes
Basmati Rice  - 3 cups
Red Onions 4 large - thin sliced
Plum tomatoes - 4 finely chopped
Garlic - 8 - 10 coves finely chopped
Ginger 2 inch piece finely chopped
Green chillies - 8 - 10 finely chopped
( adjust the amount of green chillies to the level of spiciness you like)
Mint leaves finely chopped - 3/4 cup
Cilantro leaves - 3/4 cup
Lemon juice 4 tablespoons
Turmeric powder - 1 teaspoon
Fried Golden Raisins - 3 tablespoons
Cashews - 3 tablespoons
Salt to Taste
Oil - 6 tablespoons oil
Oil for frying onions

Whole Masala for Rice 
Cinnamon stick 2 pieces
Cardamom - 2
Cloves - 4
Star Anise - 1 - 2
Fennel Seeds - 1 teaspoon
Black Pepper - 1 teaspoon

Biryani Masala
Cinnamon stick 2 pieces
Cardamom - 3
Cloves - 4
Star Anise - 1 - 2
Fennel Seeds - 1 teaspoon
Black Pepper - 1 teaspoon
Shah Jeera - 1/2 teaspoon

Steps
1. Marinate the clean cut beef cubes with 1 teaspoon turmeric powder, salt to taste and lemon juice and keep in refrigerator for 30 minutes.
2. Add oil in pan(about 1/4 cup)  and when oil gets hot add the thin sliced red onions to oil and  fry till it is golden brown. Drain oil and keep aside.
3. In a coffee grinder grind the biryani masala to a smooth powder and keep aside.
4. In a heavy bottom pan heat 3 tablespoon oil. When the oil gets hot add the finely chopped garlic, ginger and green chillies to it and saute few minutes. Add finely chopped tomatoes to this along with salt mix well and cover and cook till the tomatoes are soft.
5. Add the marinated beef cubes to this and mix well. Add mixture to a pressure cooker and cook till the beef is cooked well and soft. Transfer to a pan. Add the finely chopped cilantro and mint leaves and fried onions to this mix well and cook till the gravy is thick .
6. Add the prepared biryani masala to this and mix well. When the gravy is thick turn off heat.
7. Wash the rice in several turns of water and soak in water for about 30 minutes and drain wanter  and keep aside.
8. Add 3 tablespoon oil in a pot when the oil gets hot and whole spices for rice to this and saute well. Add the washed and drained rice to this along with 6 cups of water 2 tablespoons lemon juice and salt.
9. When the rice boils. Reduce heat to low and cover with lid and cook for about 8 minutes till rice is cooked.  Uncover lid and fluff rice with fork and keep aside.
10. In a oven safe dish add the prepared beef to it as a first layer. Add the cooked rice over it. Cover with aluminum foil and bake in oven at 200 for about 30 minutes. Garnish with fried golden raisins,  cashews and chopped cilantro.

Serve hot with Indian Pickles and Raita.

Peanut Salad

Overview
This is a delicious and healthy salad made with boiled raw peanuts and fresh vegetables. It has the sour taste from the lemon juice and dried mango powder and the spiciness which compliments it from hot green chillies and red chilly powder. This can be served as an healthy snack or as an appetizer.

Peanut Salad

Peanut Salad Ingredients

Ingredients
Raw peanuts - 1 1/2 cups
Diced red onions - 3/4 cup
Diced tomatoes - 3/4 cup
Diced cucumbers - 3/4 cup
Finely chopped cilantro  - 3 tablespoons
Finely chopped green chillies - 3 - 4
Dried mango powder - 1 tablespoon
Dry roasted cumin seed powdered - 1 teaspoon
Lemon juice - 2 tablespoons
Salt to taste
Turmeric - 1/2 teaspoons

Steps
1. Boil raw peanuts with enough salt and 1/2 teaspoon turmeric powder 1/2 cup water in covered pot till soft about 25 minutes. Drain and keep aside.
2. Dry roast cumin seeds and powder and keep aside.
3. Dice the onions tomatoes and cucumber.
4. Mix all ingredients in bowl add salt as needed and serve immediately. Mix all ingredients only when you are ready to serve.

Sesame Garlic Noodles

Overview
This is an Asian flavored rice noodle dish mixed with vegetables. Garlic and sesame flavor enhances the taste of this dish.  Adjust the amount of green chillies and whole red chillies to spiciness you like. The vinegar adds a tangy flavor to this dish. Using brown rice noodles and Vegetables makes this dish quite healthy.

Sesame Garlic Noodles

Sesame Garlic Noodle Ingredients

Ingredients
Brown Rice noodles - 1 pound
Snow Peas cut lengthwise - 1 cup
Carrots cut lengthwise - 1 cup
Green peas - 1/2 cup
Red Onion thin sliced - 1 cup
Garlic 5 cloves thin sliced
Whole red chilly  - 4 - 6
Green chillies finely chopped 1 tablespoon
Apple cider Vinegar - 2 tablespoon
Brown sugar 1 tablespoon
Soya sauce - 3 tablespoons
Peanut Same sauce - 3 tablespoons
Sesame oil - 2 teaspoon
Salt to taste
Oil - 3 tablespoons

Steps
1. Boil a gallon of water in a pot. Add noodles cover lid and turn off heat. Keep noodles covered for about 10 minutes and drain.
2. Heat oil in a heavy bottom pan. When oil is hot add the dried red chillies followed by thin sliced garlic and green chillies saute few minutes and add the thin slices red onions mix well.
3. Add the sliced snow peas carrots and green peas to this. Add the brown sugar, vinegar, soya sauce, peanut sesame sauce and mix well. Cover pan with lid and cook for about 3 minutes till the vegetables are just cooked.
4. Remove lid and add the prepared noodles to this and mix well. add the sesame oil to this and mix well.

Serve hot.

Fish Mappas

Overview
A traditional Kerala dish made with coconut milk. I have used whole butter fish here but any fleshy fish can be used for this dish. Usually fish mappas is served with appams which is the traditional Kerala pancakes made with rice. Fresh made coconut milk does  adds an extra level of taste to this dish.

Butter Fish Mappas

                             

Butter Fish Mappas Ingredients

Ingredients
Cleaned and scored butter fish  - 10
(Butter fish the size of your palm)
One large red onion thin sliced
Ginger 2 inch piece thin sliced
Garlic 4 cloves thin sliced
Green chilly split length wise - 4 - 6
Curry leaves 2 sprigs
Plum tomatoes 3 cut into thick chunks length wise
Red Chilly powder - 2 - 3 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Black pepper powder - 1 teaspoon
White Vinegar - 1 - 2 tablespoons
One cup first coconut milk
Two cups second coconut milk
Salt to taste
Oil - 4 tablespoons

Steps
1. Heat oil in a pan. When the oil gets hot add the thin sliced onions, garlic, ginger, green chillies and curry leaves to this and saute till the onions are tender.
2. Add the red chilly powder, coriander powder, turmeric and black pepper powder to this and saute well for about 2 - 3 minutes.
3. Add the second coconut milk to this with about 1/2 cup water add salt mix well and bring this mixture to boil.
4. Add the cleaned fish along with tomatoes to this mix well and bring to boil.  Cook on low flame covered with lid for about 10 minutes till fish is cooked.
5. Remove lid add the vinegar mix well and bring to boil till the oil comes on top.
6. Add the fist coconut milk to this and bring to boil. Turn off heat

Serve hot with Appams or Bread.

Lemon Raisin Pickle

Overview

I love lemon pickle and like to try a variety of lemon pickles. The golden raisins adds a sweet flavor which balances the sour taste of lemons. This pickle goes well with any Indian Rice or bread. I kept the lemon pieces marinated in salt for 4 weeks which makes the lemon pieces tender before preparing the pickle.

Lemon Raisin Pickle

Lemon Raisin Pickle Ingredients

Ingredients
Lemons 8 cleaned and cut into pieces
Garlic 10 - 12 cloves
Ginger - 2 inch piece
Golden Raisins - 1/2 cup
Red Chilly powder - 4 - 5 tablespoons
Turmeric - 1 teaspoon
Fenugreek seeds - 1 tablespoon
Asafoetida powder - 1 teaspoon
Salt to taste
Oil - 4 - 5- tablespoons

Steps
1. Marinate the cleaned lemon pieces with salt and keep in a clean bottle. Shake the bottle everyday to mix all the juices. Keep it for about 4 weeks till the lemon pieces are soft.
2. Dry roast the fenugreek seeds and ground to a smooth powder and keep aside.
3. In a blender grind the garlic, ginger and raisins with enough water to make a smooth paste.
4. Heat oil in a pan. When the oil gets hot add the paste of garlic ginger and raisins to it and saute till oil separates for about 5 minutes. Add chilly powder and turmeric to this and saute till the raw flavor of chilly and turmeric is gone. Will take about  5  - 8 minutes.
8. Add the marinated tender lemon pieces with the juices to this and mix well. Add the fenugreek  and asafoetida powder to this and mix well till the lemon pieces are well coated. Turn of heat.
9. When the pickle is at to room temperature transfer to clean bottles and refrigerate.

Lemon Pickle in Jars ready to store and use.

Stuffed Okra

Overview
A simple way to have okra with mild Indian spices. This is a very common dish in North India and usually served with any Indian bread. You can use dried mango powder or lemon juice to add a slight sourness to the spices to add a burst of flavor for these okra.

Stuffed Okra

Stuffed Okra Ingredients

Okra's Stuffed before pan frying

Ingredients
Okra a pound
Garlic - 3 - 4 cloves
Ginger 1 inch piece
Turmeric powder - 1/2 teaspoon
Red Chilly powder - 1 teaspoon
Coriander powder - 1 teaspoon
Finely minced Cilantro - 2 tablespoon
Lemon juice - 1 tablespoon
Cumin seeds - 1 teaspoon
Asafoetida powder  - 1/4 teaspoon
Salt to taste
Oil - 3 tablespoons

Steps
1.  Wash and dry the okra. Trim the ends and slit one end from top to bottom without slitting it into two. Keep aside.
2. Grind the ginger garlic to a smooth paste. Mix it with lemon juice, one tablespoon oil, chilly powder, turmeric powder, coriander powder, I tablespoon minced cilantro and salt to make a smooth paste.
3. Stuff each okra with this paste  one at a time  and keep aside.
4. Heat two tables spoon in  flat pan and  when oil gets hot add one teaspoon cumin seeds and let it splutter. Add 1/4 teaspoon asafoetida powder to this  and mix well. Add the okra to this and let it pan fry turning it over so that all sides are cooked. Serve sprinkled with remaining finely chopped cilantro.

Serve hot