Vegetable Flowers

Overview
You can make these flowers to decorate your dish. The roses are made with Tomato, lemon and orange peels. The Lily is made with cucumber.

Vegetable Flowers

Tomatoes
Oranges
Cucumber
Lemons

Broccoli Corn Bread

Overview
Moist and delicious corn bread made with frozen chopped broccoli. Made with Jiffy corn muffin mix this recipe is easy to make. I got this recipe from food network and is so easy to follow and end result is really great. This is a great tasting way to add broccoli to your meal.

Broccoli Corn Bread

Ingredients
2 8.5 oz Jiffy corn muffin box
1/2 cup whole milk
2 cloves garlic finely minced
8 oz cottage cheese
4 large eggs
1 cup+ 2 Tablespoons grated cheddar cheese
1 stick unsalted butter
1 medium onion finely chopped
1 packet 10 oz frozen chopped broccoli

Steps
1. Heat oven to 375
2. Thaw the broccoli  do not squeeze out water.
3. Melt the stick of butter and let it cool to room temperature.
4. Mix all the ingredients in a mixing bowl and pout to an oiled baking pan.
5. Bake at 375 for about - 20 - 25 minutes till it is cooked.( When a tooth pick inserted in the middle portion comes out clean the bread is cooked)
6. Let it cool for little while and then cut into pieces and serve.

Cranberry Sauce with Apples and Pears

Overview
A  homemade delicious Cranberry sauce made with Apples and Pears to go with your turkey for thanksgiving. The tart taste of the cranberries is compensated by the sweet taste of apples and pears. Orange juice cinnamon and fresh ground ginger gives a extra spicy touch and flavor.

Cranberry Sauce with Apples and Pears

Ingredients
Fresh Cranberry  - 6 cups
Orange juice - 2 cups
Cinnamon sticks 3 - 3 inch pieces
Fresh grated ginger  - 2 tablespoons
Apples - 2 large
Pears - 2 large
Orange zest for garnish
Salt - 1 teaspoon
White sugar - 1 1/2 cup
Brown sugar - 1 cup

Steps
1. Clean the cranberries in plenty of water and drain. Add the 2 cups of orange juice and cook on stove stop till the cranberry's begin to burst.

2. Chop the apples and pears into bite size chunks and add to the cranberries along with cinnamon sticks, Brown sugar, White sugar, fresh grated ginger and 1 teaspoon of salt.

3. Bring it to a boil and simmer on low heat for about 20 - 25 minutes till the apples and pears are cooked well and can be mashed.

4. Mix well and let it cool. Remove the Cinnamon sticks and transfer to a serving bowl. Garnish with Fresh Orange zest.

Serve with Turkey or any meat.

Broccoli Thoran

Overview
A simple and delicious Kerala style thoran made with broccoli. Broccoli is finely chopped for this recipe just like cabbage for cabbage thoran. Fresh grated coconut is optional but it does add a special texture and sweetness to the dish. Fried Urdu Dal does add a nutty aroma to this dish. This is a very healthy and delicious side dish that can be served with Rice or any Indian breads.

Broccoli Thoran

Ingredients
One head of Broccoli  finely chopped
Red onion one thin sliced
Green chilly - 4 - 5 split at center
Curry leaves - 2 sprigs
Fresh grated coconut  - 1/2 cup(Optional)
Mustard seed - one teaspoon
Urdu Dal - 2 teaspoons
Turmeric - 1/4 teaspoon
Salt to taste
Oil - 3 tablespoons

Steps
1. Wash the broccoli well and finely chop. Even the stem of the broccoli can be used. I just peel the thick skin of the stem and finely chop it. Keep aside.

2. Heat oil in a pan. When the oil gets hot add the mustard seeds. When the seeds splutter add the Urdu Dal. Fry till the dal is brown.

3. Add the onion, green chillies and curry leaves to this and saute till onions are light brown. Add the finely chopped broccoli, salt and turmeric.

4. Mix well and cover with lid and cook for about 5 minutes. Stir well and add the freshly grated coconut if using.  Cook till broccoli is cooked and all liquid has evaporated.

Serve hot with rice or any Indian breads.

Almond Pedda

Overview
Pedda is a very popular sweet in North India. Usually made with milk and sugar.This is a very easy to make almond pedda recipe. Though it just takes few minutes of heating in the microwave it is very tasty and the end results are just the same as making it from scratch using whole milk. Cardamom powder adds a  very delicious aroma to this sweet.

Almond Pedda

Ingredients
Condensed milk - 1 can 14 oz
Dried non fat milk powder - 2 cups
Unsalted butter - 1 stick
Almonds powdered - 1/2 cup( Skin removed)
Cardamom - 8 - 12
Blanched almond pieces - 3 tablespoons

Steps
1.  In a microwaveable container with lid, add the condensed milk, milk powder and butter. Microwave for 2 - 3 minutes( time depends on your microwave so try 2 minutes first)

2. Remove from microwave and stir well

3. Microwave again for about 2  - 4 minutes. Stir well and make sure you get a fudge like consistency.

4. Allow to cool for about 3 - 5 minutes. Add powdered almonds and powdered cardamom seeds. Mix well.

5. Make into desired shape. Add fried blanched almond pieces on top for decoration.

Black Beans and Rice

Overview
Beans and rice is very common dish found in many countries. Any kind of beans can be used for this. I have used black beans here since I like the creamy texture of it. Green bell peppers, tomatoes, garlic and onions mixed with rice and beans with the mild aroma of  cumin makes this dish a medley of flavor and texture.

Black Beans and Rice

Ingredients
Long grain Rice  or Basmati rice 1 1/2 cup
Black beans 3/4 cup
Cherry tomatoes 1 cup chopped
Red onion one large finely chopped
Green bell pepper 1 large diced
Garlic 4 cloves finely chopped
Cumin seeds 1 teaspoon
Crushed red pepper flakes   1/2 to 1 teaspoon
Cilantro fr garnish
Salt to taste
Olive oil 4 tablespoons

Steps
1. Cook the rice in double the amount of water and salt to taste. When it boils keep the heat in low and cook covered for about 10 minutes.  Fluff up the cooked rice and keep aside

2. Soak the beans in water overnight and cook in a pressure cooker with twice the amount of water till one whistle or in a pan covered till the beans are cooked well. Drain the liquid and keep aside.

3. In a pan add One tablespoons of oil and saute the diced green peppers with a little salt. Keep aside

3. Heat oil in pan. When the oil gets hot add the cumin seeds followed by the finely chopped garlic and onions. Saute few minutes till the onions sweat. Add the red pepper flakes and saute again for few more minutes.

4. Add the chopped cherry tomatoes to this . Add salt cover and cook till the tomatoes are cooked well.

5. Add the rice, beans and green peppers to this and mix well.  Add salt as needed.

Serve hot garnished with fresh chopped cilantro

Okra Yogurt Curry

Overview
Fried okra mixed with spiced yogurt gives this dish  a very unique texture and flavor. The crispy fried okra should be added to the dish juts right before serving so that it doesn't lose its crispy texture. A very good side dish for plain or any kind of rice.

Okra Yogurt Curry

Ingredients
10 medium size okra
 2 cups Plain yogurt
Green chillies finely chopped  4
Curry leaves 2 sprigs
Garlic 2 cloves finely chopped
Ginger 1 inch piece finely chopped
Mustard seeds  1 teaspoon
Cumin seeds  1/2 teaspoon
Fenugreek seeds   1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Oil - for frying okra + 2 tablespoons

Steps
1. Wash and dry the okra. Chop into thin rounds mix with salt and deep fry them till they are crispy and light brown. Keep aside.

2. Whisk the yogurt well with half cup water. Add salt and keep aside.

3. In a pan heat 2 tablespoon oil. when the oil gets hot add the mustard seeds let it splutter then add the cumin and fenugreek seeds to it and saute few minutes then add the finely chopped turmeric powder, ginger garlic and curry leaves to this and saute well.

4. Add the sauteed mixture to the yogurt and mix well. Just before serving add the fried crisp okra to it and mix well .

Can be served with any kind of rice dish.

Black Bean Curry

Overview
Black bean adds a lot of flavor to any dish and is a rich source of protein and fibre. Here I have cooked black beans with garlic, ginger  tomatoes and spices which makes this dish very flavorful and aromatic. You can adjust the amount of red chillies and black pepper to your taste.  This dish goes very well with Chapati or plain white rice.

Black Bean Curry

Ingredients
Black beans dry - one cup
Cherry tomatoes chopped - 1 cup
Red Onion large finely chopped
Ginger 2 inch piece - finely chopped
Garlic  6 - 8 cloves finely chopped
Whole coriander seeds - 4 tablespoons
Whole red chillies - 4
Whole black peppers - 1 teaspoon
Cumin - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Cilantro for garnish
Salt to taste
Olive oil - 4 tablespoon

Steps
1. Soak the black beans overnight in plenty of water.

2. Cook the soaked black beans in  2 cups water in a pressure cooker till one whistle or until it is cooked well.

3. In a heavy bottom pan dry roast the coriander seeds, red chilly, black pepper and cumin one after another and grind it in a blender to a smooth powder and keep aside.

4. In the same pan heat the oil. When the oil gets hot add the finely chopped onions, garlic and ginger to this. Saute till the onions turn light brown.

5. Add the ground spice mixture along with turmeric powder to this and saute well. Add the finely chopped tomatoes to this a pinch of salt and cook covered.

6. Add the cooked black beans to this and bring to a boil. Add salt as needed. Simmer and cook for 5 minutes and mix well.

Serve hot, garnished with fresh chopped cilantro. Can be served with any Indian bread or plain white rice

Pomfret Fry with Tomata Onion Salsa

Overview
Delicious fried fish combined with tomato onion salsa makes a perfect combination. Pearl spot or Karimeen found in Kerala can be used in this recipe. Any fish of your choice can be used. Usually palm size whole fish is used . The whole fish fried this way does make a elegant presentation. The longer you marinate the fish the better tasting it gets. The fish can be marinated and kept in the refrigerator overnight.

Pomfret Fry with Tomato Onion Salsa

Ingredients
Pomfrets' the size of your palm 5
Ginger 1 inch piece
Garlic - 2 cloves
Curry leaves 2 sprigs
Whole black pepper - 1 teaspoon
Turmeric - 1/4 teaspoon
 Red chilly powder - 1 teaspoons
 White Vinegar - 3 teaspoon
 Salt to taste
Oil to fry the fish

Tomato Onion Salsa
One large plum tomato  finely chopped
One medium size red onion  finely chopped
One green chilly finely chopped
Freshly ground Black pepper 1/4 teaspoon
Salt to taste
Olive oil 2 tablespoon
Fresh lemon juice one tablespoon

Combine all ingredients together and serve with fried fish

Steps
1. In a blender grind the pepper, ginger, garlic , curry leaves, red chilly powder, salt and vinegar to a smooth paste. Add additional water if needed to make a smooth paste.

2. Clean the fish and make gashes on both sides.

3. Marinate the fish in the ground masala and keep aside for one hour or refrigerate overnight.

4. Heat oil in a pan . When the oil gets hot fry the fish both sides till golden brown.

Serve hot with Lemon wedges and Tomato Onion Salsa.

Aloo Methi

Overview
A delicious dish made with potatoes and fenugreek leaves. Fenugreek leaves(Methi leaves) does have unique bitter taste and aroma. You can  change the ratio of potatoes to methi leaves to your taste.  A good side dish that goes well with chapati or any Indian breads.

Aloo Methi

Ingredients
Methi leaves - cleaned and chopped 4 cups
Potatoes - 2 medium. diced to small cubes
Red Onion  1 - finely chopped
Ginger 1 inch  finely chopped
Garlic  - 5 cloves - finely chopped
Red chilly powder - 1 teaspoon
Black pepper powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Olive oil - 3 tablespoons
Salt to taste

Steps
1. Cook the diced potatoes in 1/4 cup water turmeric and salt.
2. When the potatoes are cooked add the chopped fenugreek leaves(Methi leaves) to this mix well and cook few minutes till the methi leaves are cooked. Keep aside.
3. Heat oil in another pan. when the oil gets hot add the mustard seeds and let it splutter. Add the cumin seeds  to this
4. Add the finely chopped onions, ginger and garlic to this oil mixture. Saute till the onions is light brown. Add the chilly powder, coriander powder and pepper powder to this. saute few minutes,
5. Add the cooked fenugreek leaves and potatoes to this and saute till all liquid is evaporated.

Serve hot with Chapati or any Indian bread.

Fish Molly

Overview
Fish molly is kind of a fish stew made with coconut milk. Usually made with Pomfret or Karimeen. I have used Pomfret here. Fish Molly goes very well with Appam or bread. Fresh coconut milk does make a big difference for this dish so only use fresh coconut milk. Getting all the ingredients ready and making the coconut milk is time consuming but the end result is worth it.

Fish Molly

Fish Molly Ingredients

Ingredients
Pomfret 5 medium size ones
Red onion - one large thin sliced
Ginger 3 inch piece thin sliced
Green chilies - 8 - 10 split in center
Curry leaves 2 sprigs
Plum tomatoes - 3 medium thick sliced
Fresh thick first coconut milk - 1 cup( made from one fresh grated coconut)
Second coconut milk - 1 1/2 cup
Chilly powder - 1 teaspoon
Pepper powder - 2 teaspoons
Coriander powder - 2 teaspoons
Turmeric - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Oil - for pan frying fish and 3 tablespoons
Salt to taste

Steps
1. Clean the whole fish well. Make gashes on sides and keep aside
2. Mix the red chilly powder with one teaspoon pepper powder and salt. make a paste with water. Marinate the fish in this and keep aside for  about 30 minutes.
3. In a non stick pan pour some oil and pan fry the fish and keep aside.
4. In another pan heat 3 tablespoons of oil. When the oil gets hot add the mustard seeds.
5. After the mustard seeds splutters add the sliced onions , ginger, green chillies and curry leaves to this. Saute till the onions become translucent.
6. Add the coriander powder and pepper powder to this, saute well and add the tomatoes and the second coconut milk to this with salt.
7. Bring this to boil. Add the fried fish to this and simmer few more minutes. When the sides begins to bubble add the first coconut milk.  bring to boil and turn off heat.

Serve hot with Appam or bread.

Kerala Parrippu Paysam

Overview
Parrippu paysam made from split green gram Dal is a very special dessert made for special occasions  especially Onam. This is a signature dessert of Kerala. Made with fresh coconut milk and jaggery this dessert has a very distinctive flavor and aroma. Molasses can be substituted for jaggery.

Parrippu Paysam

Ingredients
1 one split green gram Dal
1 1/2 cups molasses
1 cup thick first coconut milk(made from about 1pound fresh grated coconut)
4 cups 2nd and 3rd coconut milk
Ghee(clarified butter) - 6 Tablespoons
Cumin  powder - 1 teaspoon
Dry ginger powder -1 teaspoon
Cardamom powder - 11/2 teaspoon
Coconut chips thin sliced - half coconut
Cashew half - 1/2 cup
4 tablespoon oil to fry the coconut chips

Steps
1. Wash and drain the Dal and keep aside.
2. Fry the coconut chips till golden brown and keep aside. Fry the cashew half  and keep aside.
3. In a heavy bottom pan  add the Dal and roast till the Dal turns dark brown and gives out a nutty aroma.
4. Add 2 cups water to the Dal and cook till the Dal is cooked very well. Mash well  the cooked Dal.
5. Add the molasses and ghee to the Dal and keep stirring till the molasses is mixed well with the Dal and all water has almost evaporated.
6. In Half cup of the second coconut milk mix the cumin, dry ginger powder and cardamom powder and keep aside.
7. Add the second and third coconut milk to the Dal and molasses mixture and keep stirring. Add the half cup coconut milk mixed with the cumin, ginger and cardamom powder to this. Keep stirring.
 8. Continue stirring till the liquid has evaporated to almost half.
9. Turn off the heat and add the first coconut milk to it. Add the fried coconut chips and fried cashews to this. Mix well and serve.

Can be served hot or cold.

Cracked Wheat Paysam

Overview
Paysam is a traditional South Indian delicacy made for all festive occasions. I made this paysam for Onam. There are wide varieties of paysam  made with different ingredients. Here I have used Cracked wheat which has a nutty flavor. Paysams are mainly divided into two categories    - white paysams made with plain white sugar and brown paysams made with jaggery . I used molasses instead of jaggery which is a good substitute.

Cracked Wheat Paysam

Ingredients
Cracked wheat - 1/2 Cup
Molasses - 1 cup
Ghee(clarified butter - 4 tablespoons)
Fresh grated Coconut  for coconut milk about - 3 cups
( first milk - 1 cup+ second and third milk  combined 3 cups)
Cashews - a handful
Raisins - a handful
Cumin powdered - 1/2 teaspoon
Dry ginger powder - 1/2 teaspoon

Making coconut milk

1. Combine the fresh grated coconut with warm water and grind in a blender for few minutes. Squeeze out the coconut and strain the coconut milk. this is the first milk

2. Repeat again with the same coconut adding more warm water and grinding again in the blender for the second and third milk.

Strain out the coconut milk and keep aside.

Steps
1. Heat 2 tablespoons of the ghee is a heavy bottom pan. Add the cracked wheat and roast them for few minutes till the wheat turns dark brown and nice roasted aroma comes.

2. Add the Molasses to the roasted cracked wheat and keep mixing it till the wheat absorbs the molasses.

3. Take 1/4 cup of the second milk and mix the cumin and ginger powder in it and keep aside.

4. Heat the remaining 2 tablespoons of ghee in a pan and fry the cashews and golden raisins in it and keep aside

3. Add the 3 cups of second and third milk to the wheat and mix well with a spoon mixing it continuously till the milk boils and evaporates to become almost half. Add the  cumin and dry ginger powder mixed with coconut milk to this.

4. Bring the whole paysam to a boil. Turn off heat

5. Add the first coconut milk and the fried cashew and raisins to this. Mix well


Serve hot or at room temperature as a dessert

Beef and Koorka

Overview
One of my favorite dishes that my mom used to make. Koorka(Chinese potato) with beef is very delicious and unique combination. Since fresh koorka is hard to find here I have used frozen Koorka. Cleaning fresh Koorka is time consuming and tedious but the end results of using fresh Koorka is definitely worth it, so do use it whenever you get fresh Koorka.  The pleasant aroma that comes when Koorka is cooked with beef and all the spices is mouth watering.

Beef and Koorka

Ingredients
Beef  - 2 pounds
Koorka - 1 pound
Shallots  6- 8 thin sliced
Green chilly - 4  - 6 split at center length wise
Curry leaves 2 sprigs
Ginger 2 inch piece thin sliced
Chilly powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste

To Garnish
Olive oil - 4 tablespoons
Red onions thin slices - One medium
Garlic 6 - 8 cloves - thin sliced
Curry leaves - 2 sprigs
Chilly powder - 1 teaspoon
Coriander powder - 2 tablespoons

For Garam Masala powder
Whole black pepper - 1/2 teaspoon
Cardamom - 1
Cloves - 2
Cinnamon - 1 inch piece
Fennel seeds - 1 teaspoon
Star anise - 2 small pieces

Steps
1. Chop the beef into even size cubes. Wash and drain and keep aside.

2. Grind all the garam masala ingredients to a smooth powder and keep aside.

3. In a pressure cooker combine the beef with thin sliced shallots, ginger, green chillies, curry leaves, chilly powder, coriander powder, turmeric and salt with 1/4 cup water. Mix well and cook till one whistle.

4. Open the cooker and add the Koorka to the beef mix well and cook till the Koorka is cooked well. Turn off heat and keep aside.

5. Heat oil in a heavy bottom pan. When the oil gets hot add the sliced onions and garlic for garnish to it. Saute till the onions are light brown. Add the chilly powder, coriander powder and the ground masala powder saute few minutes. Add the curry leaves to this. Saute few more minutes and then add the cooked beef and koorka to this.

6. Saute well till all liquid has evaporated.

Serve hot with Plain rice.

Onam Special

Overview
Onam is biggest and the most important festival of Kerala. It is the harvest festival of Kerala celebrated with joy and enthusiasm all over the state by all communities. It is a ten day long festival. The most important part of the Onam celebration is the Onasadya. I love making all the Onam dishes for my family. Below are the dishes I made for this Onam. I have the recipe of all the dishes I made in my blog.

Onam Special Dishes

Onasadya that I made
Rice
Sambhar
Avial
Ellissery
Pavakka mezhukupuratti
Kalan
Pachadi
Pulli Ingi
Unni pappadam
Uppari
Paysam

Banana Bread

Overview
Whenever I have over ripe bananas at home I try to make this banana bread which is moist and delicious. My boys love them. Walnuts adds the nutty flavor and texture to this bread. Mashed ripe bananas keep this bread moist. This is pretty easy to make and I mix all ingredients with hand.

Banana Bread

Ingredients
2 cups unbleached all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup( 1 stick) unsalted butter at room temperature
3/4 cup sugar
2 large eggs
3 very ripe bananas peeled and mashed
1 teaspoon vanilla essence
1 cup chopped walnuts

Steps
1. Heat the oven to 350 degree. Grease a loaf pan and keep aside

2. Mix all the dry ingredients - flour, salt, baking powder.

3. Add the eggs to this and mix well . Next add the mashed banana ,vanilla essence and butter. Mix well.

4. Add the walnuts and mix well.

5. Pour the dough into the loaf pan and bake at 350 for about 30 - 40 minutes or till a tooth pick inserted in the middle part of the bread comes our clean.

Serve at room temperature.

Pomfret Curry (Avoli Curry)

Overview
Pomfrets are very common fish in India. They look kind of like the butter fish. They come in two kinds big black ones and small while ones. Here I have used the small while Pomfrets. This dish is made Kerala style with the Kerala tamarind and coconut milk.

Pomfret Curry

Ingredients
Pomfrets about 5 palm size ones
Shallots /red Onions - Thin sliced - 4 tablespoons
Ginger 3 inch piece thin sliced
Green chilly split at center length wise - 4 - 6
Curry leaves - 2 sprigs
Kerala Tamarind - 4 thin slices soaked in warm water
Chilly powder - 2 tablespoons
Coriander powder - 1 tablespoon
Turmeric - 1/4 teaspoons
Fresh Grated coconut - 1 1/2 cup
Salt to taste

To Garnish
Olive oil - 3 tablespoons
Shallots  thin sliced - 4 tablespoons
Curry leaves - 2 sprigs

Steps
1. Clean the fish well and make gashes on its sides with a sharp knife. Cut each fish into two pieces. Keep aside.

2. Wash and soak the Kerala tamarind in warm water.

3. Squeeze out fresh coconut milk from the 1 1/2 cup fresh grated coconut using one cup warm water. keep aside.

3. Mix the thin sliced shallots, ginger, green chillies, turmeric, chilly powder  and coriander powder with salt , tamarind and one cup water. Heat this mixture in a pan and bring to a boil.

4. Add the cleaned fish pieces to this and bring it to boil again. simmer and cook for about 10 minutes. Add the coconut milk and bring to boil. Turn off heat.

5. In another pan heat the olive oil. When the oil gets hot add the thin sliced shallots to it. Saute till the onions get golden brown. Add the curry leaves to this and turn off the heat.

6. Pour this over the prepared fish curry.

Serve hot with plain rice.

Spinach and Dal

Overview
This is one on my favorite dish that my mother used to make. Fresh coconut ground to a smooth paste and mixed with Dal and spinach adds a unique flavor to this curry. This curry is garnished with mustard seeds, cumin, fenugreek seeds, curry leaves and red whole chillies which adds a very pleasant mouth watering aroma to this dish.

Spinach and Dal

Ingredients
Toor Dal - 1/2 cup
Spinach leaves - a bunch
fresh grated coconut - 1/2 cup
turmeric - 1/4 teaspoon
Chilly powder - 1 teaspoon
Salt to taste

To Garnish
Curry leaves - 2 sprigs
Mustard seeds - 11 teaspoon
Cumin seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Red whole chillies broken to pieces - 3
Olive oil - 3 tablespoons

Steps
1. Wash and drain the spinach leaves. Chop finely and keep aside.

2. Wash and cook the Dal with 2 cups water in a pressure cooker till the Dal is cooked well. Add the chopped spinach to this along with salt and chilly powder. Bring to boil.

3. Grind the fresh grated coconut with turmeric to a smooth paste add this to the cooked Dal and spinach and bring it to a boil. Turn off heat.

4. In another dish heat the oil. When the oil is hot add the mustard seeds. When the seeds splutter add the fenugreek and cumin seeds. add the broken red chillies and curry leaves to the oil. saute and then add this to the cooked Dal and spinach.

Serve hot with rice or chapati.

Cheera Thoran ( Spinach Curry)

Overview
Spinach is a nutrient dense food good for your health. A rich source of vitamin A, C and iron. Fresh spinach cooked this way is a special treat. This dish can be served with rice or chapati. I did get this fresh spinach from the farmers market.

Cheera Thoran

Ingredients
Fresh spinach leaves - 2 pounds
Garlic 4 cloves finely chopped
Red onion one medium size finely chopped
Red pepper f;lakes one tablespoon
Turmeric - 1/4 teaspoon
Curry leaves - 2 sprigs
Fresh grated coconut - 1/4 cup
Salt to taste
Olive oil - 3 tablespoons

Steps
1. Wash the spinach leaves in plenty of water and let the water drain well. Chop finely and keep aside.

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

3. Saute till the onions are light brown. Add the turmeric and red pepper flakes. Saute few more minutes  and add curry leaves.

4. Add the chopped spinach to this and mix well. cover lid and cook. Remove lid and  saute till all after is evaporated. add the salt and fresh grated coconut to this and mix well.

Serve hot as a side with rice or chapati.

Mini Challah Bread

Overview
I love the aroma of fresh baked bread. This braided Challah bread is easy to make and has few ingredients. The topping of sesame seeds gives this bread a unique crunch.

Mini Challah Bread

Ingredients
1 1/4 teaspoon active dry yeast
1/4 cup warm water
2 tablespoons vegetable oil
4 tablespoons sugar
3/4 teaspoon salt
1 egg
1 1/2 cups flour

Topping
1 egg beaten
1/4 teaspoon water
1 teaspoon white sesame seeds

Steps
1. In a small mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 1 cup flour. mix well and knead until smooth. Stir in remaining flour to form a soft dough.

2. Turn into a floured surface, knead dough until smooth about 3 - 5 minutes. Place in bowl coated with oil turning once to coat top. Cover and let rise in a warm place until doubled in size about one hour.

3. Punch dough down. Turn into a lightly floured surface, divide dough into 3 equal parts. Shape each portion into an 8 inch rope. Place ropes on a baking sheet coated with oil. Braid and pinch ends seal and tuck under. Cover and let rise until doubled in size about 45 minutes.

4.  Beat egg and water, brush over bread. Sprinkle the sesame seeds.

5. Bake at 350 for 20 - 25 minutes until golden brown. Remove to a rack to cool.

Chicken Kabobs

Overview
Fresh mint leaves and cilantro mixed with lime juice gives a burst of freshness to these kabobs. Can be put on skewers and grilled on an outdoor grill too. I have used chicken tenderloins here but chunks of chicken breast pieces can be used for this recipe too.

Chicken Kabobs

Ingredients
Chicken breast tenderloins 2 pounds
Garlic 4 cloves finely chopped
Ginger 2 inch finely chopped
Mint leaves a handful finely chopped
Cilantro a handful finely chopped
Lime juice - the juice of one lime
Olive oil 3 tablespoons
Salt to taste

Steps

1. Marinate the chicken tenderloins  with the garlic, ginger, mint ,cilantro, salt and olive oil. Keep refrigerated for 4 - 6 hours

2. Heat up your grill and grill it indoors or outdoors. 2 - 4 minutes.

Serve hot with Lemon or lime wedges.

Kerala style Chicken Roast with Potataoes

Overview
This is a special chicken dish that my mother used to make for special occasions. It is a bit tedious to make but the end results are definitely worth it. The potatoes and chicken pieces are pan fried before making this dish. Whole spices sauteed in oil infuses the chicken pieces with a unique aroma. This dish goes very well with any Indian rice or bread.

Kerala style Chicken Roast with Potatoes

Ingredients
Fresh Whole chicken  about 4 pounds
Potatoes about 4matoes - 4 large thin sliced
Plum tomatoes - 4 thin sliced
Red Onions 4 thin sliced
Ginger 2 inch piece thin sliced
Garlic - 6 - 8 coves thin sliced
Curry leaves - 3 sprigs
Turmeric - 1/4 teaspoon
Chilly powder - 2 tablespoon
Coriander powder - 3 tablespoon
Cinnamon pieces - 2 inch
Cloves whole  - 3
Cardamom - 2
Whole black pepper - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Star anise - 1 whole
Olive oil - 4 tablespoon
Black pepper powder - 1/4 teaspoon
Salt to taste

To marinate Chicken
Garlic 4 cloves
Ginger 1 inch piece
Curry leaves 2 sprigs
Turmeric - 1/4 teaspoon
Chilly powder - 1 teaspoon
salt to taste

Steps
1.Skin the chicken and cut into big pieces. Clean and keep aside.

2.  Grind all the ingredients for marinating the chicken and marinate the chicken pieces in it . Refrigerate for 4 - 6 hours.

3. Peel the potatoes and cut into big thick slices.

3. In a flat large pan add about 4 tablespoons oil. When the oil gets hot add the Potato pieces add salt and fresh ground pepper. Brown all sides and keep aside.

4. In the same pan add little more oil if needed and pan fry all the chicken pieces  and keep aside.

5. Heat about 4 tablespoon oil in a pan. When the oil gets hot add the whole spices to it( Cinnamon stick, cardamom, cloves, whole black pepper and fennel seeds. Saute few minutes.

6. Add the thin sliced red onions garlic and ginger to the oil and saute till the onions are light brown.

7. Add the coriander powder, chilly powder and turmeric powder to the oil and saute few minutes and then add the curry leaves. Saute few minutes and then add the thin sliced tomatoes to this with salt and mix well. Cook covered till the tomatoes are cooked well.

8. Add the pan fried chicken and potatoes to this and mix well add 1/2 cup water and cook covered for about 20 minutes. Remove the lids and saute till all the liquid has evaporated.

Serve hot with rice or any Indian breads

Long Beans with Shrimp

Overview
Adding shrimp to long beans gives this dish a unique and distinctive flavor and texture. Any kind of long beans can be used. Here I have used black long beans which one of my friends gave me fresh from their vegetable garden. Small shrimps goes well with this dish but if you have large shrimps just chop them to bite size pieces.

Long Beans with Shrimp

Ingredients
Long beans cut into 2 inch pieces
Large about - 25
Onions - 1 medium thin sliced
Garlic - 6 - 8 cloves thin sliced
Curry leaves - 3 sprigs
Turmeric - 1/2 teaspoon
Chilly powder - 1/2 teaspoon
Crush Red pepper flakes
Olive oil - 3 teaspoons
Salt to taste

Steps
1. De vein and clean the shrimp and cut into bite size pieces. Cook the shrimp with 1/4 teaspoon turmeric, powder, 1/4 cup water, chilly powder and salt and keep aside. Make sure all liquid is evaporated.

2. In another dish cook the long beans with 1/4 teaspoon turmeric powder and salt  and a little water. Cook till it is cooked.

3. Mix the shrimp with the cooked long beans and keep aside.

4. In another pan heat the oil. When it gets hot add the thin sliced onions and garlic. Saute till the onions are light brown. Add the crushed red pepper and saute few minutes. Add the curry leaves and fry for few minutes then add the cooked long beans and shrimp to this.

5. Saute till all the liquid is evaporated.

Serve hot with rice.

Watermelon Drink

Overview
A wonderful thirst quenching drink to have in summer when we get plenty of watermelons.The amount of honey or agave syrup used depends on the sweetness of the watermelon.A touch of mint and lime juice brings out the freshness of this drink. This is a simple and easy drink to make. Keep all the ingredients ready and blend it just before serving.

Watermelon Cooler

Ingredients
Watermelons chunks seedless - 4 cups
Line or lemon juice 2 - 3 tablespoons
Mint leaves a bunch garnish
Crushed ice  - 1 Cup
Cold Water - 1 cup
Agave syrup - 6 tablespoons or as needed for sweetness

Steps
1. Pulse the watermelon in a blender with about 6 mint leaves and strain if needed.

2. Mix the watermelon mixture with honey or agave syrup for sweetness, lime juice,crushed ice and one cup water in a blender and blend well.

3. Pour in a glass and garnish with mint leaves and lime/lemon wedges.

Serve chilled

Chutney Powder

Overview
This chutney powder is served with Idli and Dosa. The Chutney powder is mixed with sesame oil or any oil of your choice just before serving to make a paste. The dry roasted Dal's gives this chutney powder a nutty aroma and unique texture.

Chutney Powder

Idli with Chutney powder Sambar and Coconut Chutney

Ingredients
Whole white Urdu Dal - 1 1/2 cup
Channa Dal - 3/4 cup
Tuvar Dal - 3/4 cup
Dried shredded coconut(optional) - 1/2 cup
White sesame seed - 1/2 cup
Whole red chillies - 10 - 12
Asafoetida - 1 teaspoon
Salt to taste

Steps
1. Dry roast the Dal's separately in a pan till golden brown

2. Roast dry coconut and sesame seeds also till they are golden brown.

3. Dry roast the red chillies.

4. When the dry roasted ingredients have cooled to room temperature grind this coarsely in a coffee blender or grinder.

5. Add salt, asafoetida and mix well. store in an airtight container.

Just before servicing mix 3 tablespoons of chutney powder with one teaspoon of oil and mix well and serve with Idli or Dosa. Enjoy.

Gobi Manchurian (Indo-Chinese Cauliflower curry)

Overview
Gobi Manchurian is a Indo-Chinese dish. This is a fusion on Indian and Chinese flavors and is very common in many Indian restaurants.  This is a dry dish that can be served as an appetizer or with rice or chapati. Cauliflower florets are dipped in a batter and deep fried and mixed with a sweet and spicy sauce that has a very unique and delicious taste.

Gobi  Manchurian

Ingredients
Cauliflower one head separated into florets
Garlic - 2 tablespoons finely chopped
Ginger 2 tablespoons finely chopped
Green chilly 2 tables spoon finely chopped
Spring onions one bunch finely chopped 4 tablespoons for garnish
Salt to taste
Oil for deep frying

For batter
Fresh ground black pepper
All Purpose Flour - one cup
Corn starch - 1/2 cup
Salt to taste
Baking powder - 1 teaspoon

For Sauce
Garlic - 1 tablespoons finely chopped
Ginger 1 tablespoons finely chopped
Sesame oil - 1 teaspoon
Soya sauce - 4 tablespoon
Hot sauce - 3 - 4 tablespoons
Sweet chilly sauce - 4 tablespoons
Tomato Ketchup - 4 table
Spring onions one bunch finely chopped 4 tablespoons for garnish

Steps
1. Marinate the Cauliflower florets with 2 tablespoons each of garlic, ginger and green chilly and salt. Mix well and keep aside for 30 to 1 hour.

2. Mix all ingredients of batter with water to make a thick lump free batter.

3. Mix the marinated cauliflower with the batter and mix well.

4.  Heat oil in a pan. When the oil gets hot. Add the batter dipped cauliflower florets to it and deep fry them on medium heat till the florets are golden brown.

5. Drain the fried cauliflower florets .

6. In another pan mix all ingredients for sauce and heat it in a pan. When it begins to boil reduce heat to low and let it simmer for about 10 minutes. Turn off heat.

7. Mix the fried florets with the prepared sauce toss well . .Transfer to serving dish and garnish with finely chopped spring onions. Serve hot

Mix the fried Cauliflower florets with the sauce only when you are ready to serve if not the cauliflower florets will get soggy

Stir Fried Long Beans ( Payar Mezhukkuperatti)

Overview
Different varieties of Long beans are found in Kerala and so a variety of dishes are made with this. My favorite recipe is this simple stir fried long beans dish which is so simple yet delicious. Today one of my friends gave me a big bunch of long bean grown in her garden so had to make this dish immediately. This dish goes well with rice or chapati and can served as a side dish for any meat.

Sauteed Long Beans

Ingredients
Long beans 2  one big bunch( about 4 cups)
Red Onions half - thin sliced
Garlic - 6 - 8 cloves thin sliced
Red Crushed pepper - 1 -2 teaspoons
Curry leaves - 2 sprigs
Salt to taste
Olive oil - 3 tablespoon

Steps
1. String the ends of the long beans and break into 2 inch pieces. Wash well in water and drain and keep aside.

2. Heat oil a pan. When the oil gets hot add the thin sliced onions and garlic. Saute till the onions get light brown. Add the crushed red pepper and curry leaves and saute few minutes.

3. Add the  string beans to it and mix well. Add salt and cover the lid and cook for about 8  - 10 minutes stirring every 4 minutes till the beans are cooked well and all liquid evaporated.

Serve hot with rice or chapati.

Kerala Mango Pachadi

Overview
Mustard seeds ground with fresh grated coconut and mixed with yogurt gives Pachadi its distinctive spiciness and flavor. This is a traditional Kerala side dish served as side dish for all vegetarian feasts. There are different kinds of Pachadis , the most common ones are - ripe mango, raw mango, cucumber and even pineapple.

Mango Pachadi

Ingredients
Raw mango thin sliced - 1 cup
Fresh grated coconut - 1/4 cup
Mustard seeds - 1/2 teaspoon
Green chillies - 4 - 6 split in center
Curry leaves - 2 sprigs
Plain non fat yogurt - 1 cup
Salt to taste

To Garnish
Oil - 3 tablespoon
Mustard seeds - 1 teaspoon
Whole red chillies - 3 broken to pieces
Curry leaves - 2 sprigs

Steps
1. Cook the thin sliced mango with salt, green chillies and curry leaves with one cup water till in is done. About 5 - 8 minutes.

2. Grind the fresh grated coconut with mustard seed  with little water to make a smooth paste.

3. Mix the ground coconut mixture with the cooked mangoes and bring it to boil. Turn off heat and let it cool.

4. Once the curry is at room temperature add the yogurt to it and mix well. Adjust salt as needed and keep aside.

5. In another pan heat the oil. When the oil gets hot add the mustard seeds. When the seeds splutter add the broken red chillies and curry leaves to  the oil. Saute few minutes and add on top of the prepared pachadi.

Serve at room temperature or refrigerated with rice and other curries.

Shallot Theeyal

Overview
Theeyals are traditional Kerala dish made of roasted coconut, spices and tamarind. Shallots Theyal is one of the most authentic Theyal made for special occasions in Kerala. The special aroma that comes from the sauteed shallots is the speciality of this dish.  The dark brown color of the gravy comes from the paste made of roasted coconut, tamarind and spices. Theeyals are served with plain rice.

Shallot Theeyal

Ingredients
Shallots(Thin sliced) - 1 cup
Tamarind the size of lime to make tamarind pulp
Fresh grated coconut - 1/2 cup
Whole red chillies - 4
Coriander seeds - 3 teaspoon
Cumin - 1/4 teaspoon
Fenugreek seeds - 1 teaspoon
Turmeric - 1/4 teaspoon
Oil  - 4 tablespoons
Salt to taste

To Garnish
Oil - 3 teaspoons
Curry leaves - 2 sprigs
Whole red chillies - 2 - 3 broken to pieces
Mustard seeds - 1 teaspoon

Steps
1. Soak the tamarind in 1/2  cup warm water and squeeze out the pulp and keep aside.

2. Heat 2 tablespoon oil in a pan and saute the whole red chillies, coriander seeds, fenugreek seeds and cumin seeds one by one and keep aside. Add the fresh grated coconut to the remaining oil and saute till it is brown.

3. Grind all the sauteed spices and coconut together to a smooth paste with one cup water and keep aside.

4. In another pan heat 2 tablespoon oil and saute the thin sliced shallots. When the onions sweat and becomes soft  add the ground spice paste with coconut to this. Add the prepared tamarind pulp to this with salt and turmeric powder. Add water as needed, the gravy should be thick. Bring to a boil simmer few minutes and turn off heat.

5. In another pan heat the oil for garnish. When the oil gets hot add the mustard seeds. Once the seeds splutter add the broken pieces of red chilly and curry leaves to the oil. Saute few minutes and pour over the prepared Theeyal.

Serve hot with plain rice.

Koorka Mezhukkuperatti (Chinese potato dry curry)

Overview
Koorka is very common in Kerala and different kinds of dishes are made with this. Koorka is one of my favorite root vegetable. It is kind of like potato but has a very distinctive taste and aroma. Koorka with beef is another traditional dish common among Catholics in Kerala. This dish is a very simple saute of Koorka with onions and garlic. Since fresh Koorka is very hard to get here I have used frozen Koorka. Makes a good side dish to serve with rice and curries.

Koorka Mezhuppuratti

Ingredients
Fresh or Frozen Koorka - One pound( thin sliced)
Garlic - 4 - 6 cloves thin sliced
Red Onion  half thin sliced
Curry leaves - 2 sprigs
Turmeric - 1/4 teaspoon
Crushed Red pepper - 1 - 2 tablespoon
Olive oil - 3 tablespoon
Salt to taste.

Steps
1. Cook the sliced Koorak with 1/2 cup water, salt and turmeric. Keep aside.

2. In another pan heat the oil. When the oil gets hot add the sliced garlic and onions. Saute till the onions are light brown. Add the crushed red peppers and curry leaves.

3. Saute few minutes and then add the cooked Koorak to this. Saute well till all liquid has evaporated.

Serve hot with rice and curries.

Dal with Green Tomatoes

Overview
I love the combination of green tomatoes with Dal. I make this dish every summer when I get green tomatoes from my garden. The nutty taste for the Split green gram Dal that is dry roasted compliments the sour taste of the green tomatoes. A good side dish for chapati or rice.

Dal with Green Tomatoes

Ingredients
Split Green gram Dal - 1 cup
Green tomatoes - 6 medium size
Garlic - 8 cloves finely chopped
Red Onion 1/2 finely chopped
Curry leaves - 3 sprigs
Red Chilly powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 3 tablespoon

Steps
1. Wash the Dal is several changes of water and drain well. In a pressure cooker dry roast the Dal till it is golden brown and gives a nice nutty aroma. Mix with 2 cups water and cook till one whistle or till it is cooked well.

2. Finely chop the green tomatoes and mix with the Dal. Bring it to a boil and cook few minutes till the tomatoes are done. Add turmeric and salt, mix well and keep aside.

3. In another pan heat oil. When the oil gets hot add the finely chopped onions and garlic and saute till onions are light brown. Add the chilly powder and saute few minutes and add the curry leaves. Fry few minutes and pour the cooked Dal and tomatoes to this. Bring to a boil and turn off heat.

Serve hot with Chapati or rice.

Stuffed Eggplant (Enna Kathirikai)

Overview
Small purple eggplants are used for this recipe. Two different kinds of Dal's(Urdu Dal and Channa Dal ) are dry roasted and mixed with spices and is stuffed in between the eggplants. Dry roasted ground Dal's gives it a nutty and unique flavor and texture. This dish goes very well with Chapati or any Indian breads or rice.

Stuffed Eggplant

Ingredients
Egg plants small round variety 10
Channa Dal - 2 tablespoons
Urdu Dal - 2 tablespoons
Fry Red Chillies  6 - 8
Whole coriander seeds - 2 tablespoons
Asafoetida powder 1/2 teaspoon
Salt to taste
Tamarind size of a marble
Olive oil 4 tablespoons

Steps
1. Slit the egg plants into 4 without separating the pieces. Keep in then in salted water.

2. Dry roast the Dal's, Chillies and Coriander seeds and powder well. Mix asafoetida powder to it and keep aside.

3. Mix a little salt and water to the ground Dal's and spices and make a paste.

4. Fill the inside of the eggplants with this paste.

5. Heat oil in flat pan and brown all sides of the stuffed egg plant.

6.Pour one cup water and the tamarind pulp made with hot water and mix well and add to the egg plants and simmer till egg plants are cooked

7. Simmer till gravy is thick and coats the egg plants and liquid is evaporated.

Serve hot with any Indian breads or rice.

Tandoori Chicken

Overview
Tandoori chicken is a very popular Indian dish prepared by baking or grilling chicken marinated in yogurt and spices.Traditionally cooked in a Tandoor oven but baking it in conventional oven or even grilling it comes out very well. Usually served with Onion salads and lemon wedges. This is one dish found in all Indian Restaurants.

Tandoori Chicken

Ingredients
3 - 4 pounds whole chicken or legs
Lime Juice - 2 tablespoons
Vinegar - 2 tablespoons
Cardamoms - 4
Whole black pepper - 8 - 10
Cinnamon - 2 inch piece
Cloves - 3
Coriander seeds - 2 tablespoons
Cumin - 1 teaspoon
Chilly powder - 1 tablespoons
Garlic cloves - 8 - 10 cloves
Ginger - 3 inch piece
Plain Yogurt - 4 tablespoons
Oil - 4  tablespoons
Salt to taste
Red Color( optional) - 1 - 2 drops

Steps
1. Remove skin from chicken and cut into big pieces. Clean well and drain water. If using chicken legs just remove skin and make gashes on the fleshy part of chicken and keep aside.

2. Grind all the  ingredients with vinegar lime juice and water to make a smooth paste. Mix with the yogurt to make a thick marinate.

3. Marinate the chicken pieces in the ground spice mixture mixed with yogurt and salt and keep refrigerated for about 4 hours to overnight. If you have time always do overnight it tastes better that way.

4. Bake in 400 degree oven or grill . Every 15 minutes brush the left over marinates over the chicken. Cook for about 45 minutes till the chicken is cooked well.

Serve hot as an appetizer or side dish with rice and curries.

Appam and Chicken Stew

Overview
Appam is kind of like a crepe but made with fermented rice flour and coconut milk. Very popular traditional breakfast of Kerala. Usually eaten with beef or chicken stew which is also made with coconut milk. Appams are made in traditional pans which are curved in the center which gives the Appam the unique shape with lace like sides and soft center.

Ingredients for Appam
Rice 2 cups
Cocconut milk - 1 cup
Yeast - 1 tablespoons
Salt a pinch
Sugar - 4 tablespoons
Water as needed to make a crepe like batter

Steps for Appam
1. Soak rice in plenty of water for about 8 hours. Drain and keep aside.

2. In a blender grind the drained soaked rice with coconut milk( Luke warm - warm coconut milk in microwave for few seconds), salt, sugar and yeast  to a smooth paste.

3. Cover and keep aside for about 1 - 2 hours till the batter is fermented and rises up.

4. Pour spoonful of batter to the appam pan and swirl it around  to cover the whole area of the pan and cover and cook the appam. After about few minutes 2 - 3 minutes remove lid and take the appam out.

Serve hot with Chicken stew

Ingredients for Chicken Stew
Chicken breast - 2 pounds
Medium size potatoes - 2
Carrots 2 large
Red Onions - 1 1/2 - thin sliced
Green chilly - 4 - 6 split in center
Ginger 3 inch piece - thin sliced
Curry leaves - 3 sprigs
Cinnamon - 2 inch
Cardamom - 2
Cloves - 4
Whole black pepper - 1 teaspoon
Fennel seeds - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Coconut milk   - 1st milk - 1 cup
Coconut milk - 2 nd milk - 1 cup
Salt to taste
Olive oil - 2 tablespoons

Steps for Chicken stew
1. Slice the  chicken breasts to bite size chunks and keep aside

2. Peel and cut the potatoes and carrots into chunks and keep aside.

3. In a heavy bottom pan  mix the chicken pieces with one cup water, one sliced onions, ginger, green chilly 2 sprigs of curry leaves, salt, pepper powder and all the whole spices. Cook till the chicken is done.

4. Mix the potatoes and carrots to the chicken and cook few more minutes with the second coconut milk  till the potatoes and carrots are cooked well.

5. Add the second milk and bring to boil and then turn off heat.

6. In a separate pan heat the oil. When the oil gets hot add 1/2 the red onions thin sliced. Saute it till the onions brown. Add one sprig of curry leaves separated and fry few more minutes.

7. Pour this oil mixture over the stew and serve hot.

Kerala Beef Fry

Overview
Traditional Kerala dish prepared for all special occasions. Each region in Kerala has its own recipe. Here is my version of beef fry. Spicy and delicious side dish that goes well with rice. Easter, Christmas or any special occasion would not be complete with out this dish. Coconut chips are optional but they do add a unique texture and flavor to this dish.

Beef Fry

Ingredients
Beef - 2 pounds
Onion medium size  - 3
Ginger 3 inch piece
Garlic - 8 - 10 cloves
Curry leaves 4 sprigs
Green chilly - 4 - 6 split length wise
Red Chilly powder - 2 teaspoon( adjust chilly powder as needed)
Coriander powder - 3 tablespoons(fresh ground coriander seeds does make a big diffrence)
Coconut chips - 1/4 - 1/2 cup optional
Turmeric - 1/4 teaspoon
Salt to taste
Olive oil - 4 tablespoons

For Garam masala  powder
Fennel seeds - 1 teaspoon
Whole black pepper - 1 teaspoon
Star anise - 1
Cloves - 3
Cardamom - 1 whole
Cinnamon  2 inch piece

Steps
1. Cut the beef to bite size cubes. Clean and drain and keep aside.

2. Thin slice one onion and 1 inch piece o f ginger into thin strips. Add the prepared beef, and sliced onions, ginger, green chilly and 2 sprigs of curry leaves to pressure cooker. Mix with salt, turmeric, 1 teaspoon chilly powder and 1 teaspoon coriander powder and cook till one whistle. Turn off heat and keep aside.

3. Finely chop the remaining to red onions, ginger and garlic. keep aside.

4. Heat oil in  a heavy bottom pan. When the oil gets hot add the finely chopped onions, ginger and garlic to it. Saute till the onions are light brown.

5. Add 1 teaspoon chilly powder and 2 tablespoon coriander powder to this and fry few minutes . Add the garam masala powder and the curry leaves. Saute few more minutes and then add the cooked beef and coconut chips if using to this and mix well.

5. Keep stirring on low flame till all the liquid has evaporated.

Serve hot with rice.

Bran Muffins

Overview
These muffins have no oil or butter and is made with whole wheat and bran. Bananas and mixed berries makes this muffins moist , sweet and delicious. In addition to the sweetness from fruits just honey is added. Perfect healthy muffins for breakfast.

Bran Muffins

Ingredients
Whole Wheat flour - 1 1/2 cups
Wheat Bran - 1/4 cup
Honey - 1/4 cup
Baking Powder - 1 tablespoon
Salt - 3/4 teaspoon
Bananas mashed - 3
Skim milk - 1/2 cup
Eggs - 2 large
Egg white - 1
Vanilla essence - 1 teaspoon
Mixed berries - 1 cup
Raw sugar - 4 tablespoons

Steps
1. Heat Oven to 400 F

2. Oil Muffin pans or put muffin cups in it.

3. Mix all dry ingredients wheat flour, wheat bran, salt and baking powder.

4. Mash 3 bananas.

5. Mix skim milk, eggs, honey and vanilla essence to the dry ingredients.

6. Mix the mashed bananas and berries and blend well. Pour into the muffin cups. Sprinkle each cup with raw sugar. Bake at 400 F for about 10 - 15 minutes till tooth pick inserted in the muffin comes out clean,

Serve at room temperature

Kerala Sardine curry( Chala Mullagha Curry)

Overview

Sardines are a very common fish found in Kerala. Best source of omega 3 fats so very good for your heart. A traditional Kerala dish where the spiciness from the red chilly powder compliments the sour taste from the Kerala tamarind.

Sardine Curry

Ingredients

Sardines - 1 pound
Red onion - one thin sliced
Ginger - 3 inch piece thin sliced
Green chilly - 6 - split in center
Curry leaves 2 sprigs
Kerala tamarind( Kodam Pulli) - 4 slices
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Red chilly powder - 3 teaspoons
Turmeric - 1/4 teaspoon
Olive oil 3 tablespoons
Salt to taste

Steps
1. Wash the Kerala tamarind and soak in warm water.

2. Clean the fish with salt and lime juice and then wash is several changes of water. Make diagonal gashes on the sides of the fish and keep aside.

3. Heat oil in a pan. When the pan gets hot add the mustard seeds and fenugreek seeds. when the seeds splutter add the sliced onions, ginger, green chillies and curry leaves to it and saute few minutes.

4. Add chilly powder and turmeric to the oil mixture and saute few more minutes. Add the tamarind with the water to this. Add one more cup of water and salt. Mix well and bring this to a boil. Add the prepared fish to this. Simmer and cook for about 10 minutes covered.

5. Remove lid and let the gravy thicken a little bit. Turn off heat.

Serve hot with rice.