Butternut Squash with Beans (Ellissary)

Overview
This is yet another typical Kerala dish served for all feasts. Roasted coconut gives this dish its aroma and texture. Usually made with the Indian pumpkin and red beans but butternut squash is very good substitute.
I made this dish along with Green beans thoran, Avial, Kalan and Sambar for Good Friday. These are the typical dishes my mother use to make for us when we were kids.

Ingredients
Butternut squash - 2 pound ( cut into chunks)
Small red beans - 1/2 cup
Fresh grated coconut - 1 cup
Garlic - 4 cloves
Cumin - 1 teaspoon
Turmeric - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Salt to taste
oil - 3 tables spoons

For garnish
Fresh grated coconut - 1/4 cup
Curry leaves - 1 sprig
Cumin seeds - 1/2 teaspoons
Mustard seeds - 1 teaspoon
Whole red chillies cut into pieces -  3 - 4

 Steps
1. Soak the beans in water for about 3 - 4 hours or overnight and cook till done
2. Cook the chopped butternut squash with 1/2 teaspoon turmeric salt and red chilly powder till done. Should be able to mash it but do not mash all
3. Mix the cooked beans and squash together
5. Grind the coconut with  garlic, 1 teaspoon cumin and a pinch of turmeric.
6. Mix the grated coconut with the squash and bring it to a boil. Turn off the heat.
7. Heat oil  in a separate pan. When hot add the mustard seeds. After the mustard seeds splutters add the curry leaves, red chillies and cumin to it. The add the Fresh grated coconut to this and stir till the coconut is golden brown. Add this to the cooked dish and serve hot with rice.

Avial ( Mixed Vegetables with Coconut)

Overview

There is no vegetarian feast in Kerala with out Avial. This dish originated from all left over vegetables after a feast. You can add any vegetables you like to this dish the only think to note  is chopping all the vegetables about the same size and cooking vegetables that take longer separately so that no one vegetable gets overcooked.

Ingredients

Green beans - A hand full cut into match stick size pieces

Carrots - A hand full cut into match stick size pieces

Long beans - A hand full cut into match stick size pieces

Flat beans - A hand full cut into match stick size pieces

Snake Gourd - One small one - cut into match stick size pieces

Ridge gourd - One small one - cut into match stick size pieces

Chayote squash - 1 medium size - Cut into thick slices

Ash Gourd - 1/4 pound - Cut into thick slices

Potatoes - One medium - cut into match stick size pieces

Plantain - one medium size - cut into thin slices length wise

Drum sticks - 1/2 pound.

Curd(yogurt plain) one cup

Freshly grated Coconuts - 1 1/2 cups

Cumin - 1 teaspoon

Curry leaves - 3 sprigs

Turmeric - 1 teaspoon

Oil - 2 tablespoons

Green chillies - 4

Salt to taste

Steps 

1. Cook the plantain, potatoes, Chayote squash, drum sticks and ash gourd each separately with a little turmeric and salt till done. Do not over cook.  Keep aside

2. Cook all the rest of the vegetables together with salt and turmeric till done.

3. Mix all cooked vegetables together with curry leaves

5. Grind the coconut with cumin, green chillies, 1/4 teaspoon turmeric and 1 sprig of curry leaves. Just grind for one minute does not have to be a smooth paste. Rough ground is enough for this dish.

6. Mix this coconut mixture to the cooked vegetables and mix well. Bring it to a boil and turn off the heat.

7. When this dish cools a little bit add the  yogurt and oil to this and mix well. Adjust salt as needed.

Serve with Rice

Green Beans Thoran

Overview
A simple and delicious side dish to make with Green beans. Coconut can be omitted. This is a very common dish in Kerala and can be made with other vegetables too like - cabbage, carrots, broccoli(chopped fine) etc

Ingredients
Green beans - 1 pound chopped finely
Red Onion - 1 medium thin sliced length wise
Green chillies - 3 - 4 split in the center length wise
Curry leaves - 1 sprig
Mustard seeds - 1 teaspoon
Turmeric - 1/4 teaspoon
Olive oil - 2 tablespoons
Fresh grated coconuts - 1/4 cup
Salt to taste

Steps
1. Heat Oil in the pan. When the oil gets hot add the mustard seeds. When it splutters add the onions green chilly and curry leaves and saute till the onions are light brown.
2. Add the chopped green beans, turmeric and salt and mix well. Cover the dish and cook for about 10 minute.
3. Stir and saute for few more minutes till the beans is cooked and and the liquid has evaporated.
Serve hot with rice or as

Egg Curry ( Mutta Curry)

Overview
This is a very common Egg curry made in Kerala with coconut milk. The coconut milk gives the gravy a nice fragrant aroma and flavor. This curry can be served with - rice noodles(Nool apam,), Pal Apam, Rice and Parathas.

Ingredients
Eggs - 10 hard boiled and peeled
Fresh grated coconut  1 cup
Potatoes - 4 medium sized one chopped into big chunks
Red Onions - 1 medium size thinly sliced
Ginger - 2 inch piece thinly sliced
Garlic - 5 cloves thinly sliced
Green Chilly 4 split in center
Curry leaves - 2 sprigs
Tomatoes - 4 sliced length wise
Coriander powder - 2 tablespoons
Red Chilly powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Salt to taste
Olive oil - 4 teaspoons

Whole spices
Cinnamon - 1 inch piece
Clove 3 -4
Cardamom - 2
Fennel seeds - 1 teaspoon
Whole black pepper - 1/2 teaspoon

To Extract Coconut milk
In a blender add the fresh grated coconut and one cup hot water and blend well for 2 -3 minutes. Strain out the white milk with a strainer and keep aside.

Steps
1. In a pan heat the oil. When the oil gets hot add all the whole spices to it and saute for few minutes.
2. Add the sliced Onions, Ginger, Garlic, Green Chilly and Curry leaves and saute well till the onions are slight brown\
3. Add  the Chilly powder, coriander powder and turmeric powder to this and saute for few more minutes.
4. Add tomatoes,  potatoes, salt and 1 - 11/2 cup water and mix well. Cover with a lid and cook till the potatoes are soft.
5. Add the coconut milk to this and mix well and bring it to a boil.
6. Add the hard boiled eggs to this. Simmer for few more minutes and turn off the heat. Serve hot

Sauteed Okra

Overview
Simple and easy way to cook okra. Can be served as a side dish with Rice, chapati or any meat dish. This dish can be prepared with fresh cut okra or frozen chopped okra. Okra is high fiber vegetable and  is a rich source of many nutrients.

Ingredients
1 pound Okra
1 medium size onion sliced length wise
4 green chilly
2 sprigs of curry leaf
Mustard seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Olive oil - 3 tablespoons
Salt to taste

Steps
1. Wash and clean the okra and chop it to bite size pieces and keep it aside
2. Chop the onions length wise and the green chilly split it half length wise.
3. Heat oil in a pan. When the oil is hot add the mustard seeds.
4. When the mustard seed splutter add the Onions, green chilly and curry leaves and saute till the onions are slightly brown.
4. Add the Chopped Okra to this and mix with salt. Lower the heat and Saute this till the Okra is cooked . It takes about - 20 - 25 minutes. The Okra should be dry and sliminess should go way. Serve hot

Tomato Rasam

Overview
This is a popular South Indian dish. It can be made with Dal ( Split pea)  or with out Dal. Here I have made it with Dal. It has a soupy texture and is hot and sour. The sour taste comes from the tamarind and tomatoes. Any kind of tomatoes can be used but I like to use cherry tomatoes for this. All the spices need for this dish can be got at any Indian Store. We do get ready made Rasam powder to buy but grinding it fresh does make a big difference. Adjust the amount of Whole Red chilly and Black pepper if you don't like it spicy.

Ingredients
Spit pea Dal - 1/2 cup
Cheery tomatoes - 2 cups - chopped
Garlic - 8 cloves - finely chopped
Tamarind - size of a small lime
Curry leaves - 2 sprigs
Cilantro - one handful
Turmeric - 1/2 teaspoon
Salt to taste

Rasam powder
Red whole Chilly - 4
Whole Black pepper - 1 teaspoon
Cumin seeds - 1 teaspoon
Coriander seeds - 3 tablespoons
Fenugreek seeds - 1 teaspoon
Asafoetida powder - 1/2 teaspoon

Dry roast in pan all these spices one by one except the Asafoetida powder and grind it in a clean coffee grinder.

For Garnish
Mustard seeds - 1 teaspoon
Whole red Chilly - 3 or 4 cut into pieces
Cumin seeds - 1 teaspoon
Curry leaves from 2 sprigs
Oil - 3 teaspoons

Steps
1. Soak the tamarind in warm water and squeeze out the pulp and keep aside.
1. Cook the spit pea in one cup water in a pressure cooker or in heavy bottom vessel till the Dal can be mashed up well
2. Mash up the Dal and add chopped tomatoes, chopped garlic, salt and turmeric to it and one more cup of water and cook well for about 10 minutes.
3. Mix the ground spices for Rasam with the asafoetida powder in water and make a paste and add it to the cooked Dal.
4. Add the tamarind to this too and bring it to a boil.
5. Add chopped cleaned cilantro leaves  to this too and turn off the heat.
6. In another pan heat  the oil. When the oil gets hot. Add the mustard seeds and let it splutter. Add the cumin seeds, whole red chilly pieces and curry leaves. stir. Turn off the heat and add this on top of the prepared Rasam

Serve hot with plain rice.

Green Beans & Carrots

Overview
A simple and easy side dish to make. This can be served with rice,chapatis or as a side for any meat dish. Chop the green beans and carrots the same size so that cook evenly at the same time. It is a colorful and healthy dish

Ingredients
Green beans - 1 pound
Carrots - 2 medium size
Red onion - 1/2
Garlic 5 cloves
Curry leaves - 1 sprig
Olive oil - 2 tablespoons
Red Pepper flakes - 1/2 - 1 teaspoons
Salt to taste

Steps
 1. Wash and trim the green beans and then finely chop them to small pieces. Peel the carrots make into long strips and chop to small pieces about the same size as the green beans. Keep aside.
2. Finely chop the red onions and garlic to thin long slices.
3. Heat oil in a pan. When the oil is hot add the onions and garlic and saute well. When the onions are slightly brown add the red pepper flakes and curry leaves saute few more minutes.
4. Then add the chopped green beans and carrots to this. Add salt 3 tablespoons of water and mix well. Simmer the heat and cook covered for about 10 minutes. Remove the lid and stir till all the liquid evaporates and the vegetables are cooked. Serve hot.

Quinoa with Mushrooms, Green Peas and Tomatoes

Overview
Quinoa is a healthy grain high in fibre and protein. I like its nutty texture. Here I have mixed it with mushrooms, green peas and tomatoes. This makes a complete healthy vegetarian meal.

Ingredients
Quinoa - 1 1/2 cups
Cherry tomatoes - 1 1/2 cups chopped
Button mushrooms -  3 cups - finely chopped
Frozen green peas - 1 cup
Red Onion one large finely chopped
Garlic cloves - 4 - finely chopped
Red pepper flakes - 1 teaspoon
Freshly ground Black pepper powder - 1/2 teaspoon
Salt to taste

Steps
1. Cook the Quinoa is 3 cups water and a teaspoon of salt. When it boils simmer and cook for about 15 - 20 minutes. Keep aside.
2. In another pan heat about 5 tablespoons Olive oil. When the oil gets hot. add the Red onions and garlic and saute till the onions are slightly brown.
3. Add the red pepper flakes to it . Saute few for minutes and add the chopped mushrooms, tomatoes and Frozen green peas to it. Add salt, Freshly ground black pepper and mix well and cook covered for about 6 minutes. remove cover and saute for about 10 minutes till all the liquid has evaporated.
4. Mix the Quinoa to this and stir well. Switch off the heat and transfer to serving dish

Serve hot. Makes about 8 servings

Coconut Brown Sugar Dumplings ( Kozhikootta)

Overview
This is a special sweet dumpling made on the day before Palm Sunday and is a tradition for Catholics in Kerala . I grew up eating this for every Easter season and Easter would not be complete for me with out this. The dumpling is made with rice flour and is filled with fresh coconut, brown sugar and dry ginger powder.

Ingredients
Rice flour - 1 1/2 cups
Salt to taste about a teaspoons
Boiling hot water to make the rice flour dough
Fresh Grated coconut - 3 Cups
Brown sugar - one cup
Dry ginger powder about 1 teaspoon

Steps
1. Boil  about 3 cups of water with salt.
2. Mix the boiled water little at a time to the rice flour til you make a smooth dough
3. Knead well and make a smooth dough and keep it aside covered.
4. Heat a heavy bottom pan and add the coconuts brown sugar to it. Mix well till the brown sugar melts and coats the coconut and all liquid dries up.  Stir for about 10 minutes and then add the dry ginger powder to the coconut mixture mix well and turn off the heat.
5.When the coconut mixture cools take the rice dough and make a ball the size of a lime. Put your thumb at the center of it and  press it with your other fingers to make a cup like shape. Scoop in the coconut mixture inside this and cover up the ball. Make all balls this way.
6. Take the prepared balls and steam them for about 15 - 20 minutes

Makes about 20 dumplings. Serve hot or at room temperature.

Carrot Sweet ( Carrot Halwa)

Overview
My sons love this sweet. Fresh grated carrots gives this sweet the bright orange color. A bit tedious to make since we have to stir it till it gets to the right consistency. But definitely worth it. I usually make it only for their birthdays or special occasions.

Ingredients
Carrots grated - 2 Cups
Sugar - 1 cup
Butter unsalted - 1 stick
Salt and pinch
Cardamom - seeds from 6 pods ground to fine powder
Whole Milk - 1 Cup

Steps
1. Cook the carrots with milk and sugar and salt in a pressure cooker till one whistle or in a heavy pot pan till it is cooked well.
2. Add the butter and and keep stirring. Bring it to a boil. Simmer and keep stirring till all the liquid evaporates and the carrot mixture has thickened.
3. Add the cardamom powder and stir well and switch off the heat when the oil separates out and it has thickened.
4. Spread the carrot mixture in an oiled plate and let cool
5. Make into small balls and put in candy wraps as shown in picture.
Can be chilled and served.

Vegetable Fried Rice

Overview
Simple fried rice which includes lots of vegetables. You can add any vegetable you like. Saute all the vegetables and add it to the rice to keep the crunchy texture of the vegetables.

Vegetables for the Fried rice

Ingredients
Rice( Basmati rice or any long grain rice) - 2 cups
Carrots julienne cut - 1 cup
Green peas - 1 cup
Green beans French cut - 1 cup
Cauliflower florets - 1 cup
Salt to taste
Fresh ground pepper powder- 1/2 teaspoon
Olive oil - 7 tablespoons - 4 for rice and 3 for vegetables

Whole spices for the rice
Cinnamon - 1 inch piece
Cardamom - 1 whole
Clove - 2
Fennel seeds 1/2  teaspoon
Whole black pepper - 1/4 teaspoon

Steps
1. Get all the vegetables cut and ready
2. Wash and drain the rice and keep it aside.
3. Heat about 4 tablespoons oil in a heavy bottom pan to cook rice. When the oil is hot add all the whole spices to it. saute for few minutes. Add the drained rice to this oil and saute till the rice becomes opaque.
4.Add 4 cups of water and teaspoon of salt to it and mix well and bring this to boil. When it starts to boil. simmer the heat cover the pan and cook the rice for about 10 - 12 minutes and turn off the heat.
5. In another pan heat the 3 tablespoon oil. when the oil gets hot add the prepared vegetables and saute well. add salt and pepper powder to this and Cover and cook for about 5 minutes, Uncover and mix well. Make sure the vegetables are crisp and not over cooked.
6. Add the sauteed vegetables to the rice and mix well.  garnish with fried onions

Serve with any Indian Curries

Cauliflower with Potatoes( Aloo Gobi)

Overview
This is one of the most popular dishes in north India called Aloo Gobi. A staple vegetarian side dish that is eaten usually with chapati (Indian flat bread but can be served with pitta bread and wraps too. There are lots of different recipes for Aloo Gobi this is my version. We can add Green peas to this dish too.

Ingredients
One medium size cauliflower cut into florets
One medium size onion  finely chopped
5 garlic cloves finely chopped
2 inch piece of fresh ginger finely chopped
Cherry tomatoes - 1 cup
2 medium sized potatoes - cut into chunks and cooked
Cilantro for garnish  - a handful
Salt to taste
Oil - 3 tablespoon

Spices needed
Coriander seeds 3 teaspoons
Whole black peeper - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Cinnamon stick - 1 inch piece
Clove - 1
Green Cardamom - one
Nutmeg - a small piece
Red Chilly powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon

Steps
1. Cook the potatoes but into chunks and keep aside
2. In a clean coffee grinder grin all the spices to a fine powder
3. Cut the cherry tomatoes in half and keep aside.
4. Heat 3 tablespoons of oil in pan, When the oil gets hot add the finely chopped Onion, garlic and ginger mixture. Saute well till the onions are slightly brown. Add the finely ground spice mixture to this and saute for few minutes and add the cut cherry tomatoes to this. Add 1/4 teaspoon salt and mix well and cook the tomatoes well. Add the Cauliflower florets to this  some more salt and mix well and cover and cook for 7 - 10 minutes. Remove lid and add cooked potatoes and mix well. Cook uncovered for few more minutes.
5. Transfer into serving dish and garnish with cilantro.
Serve hot with chapati

Chicken, Asparagus and baby Red Potatoes

Overview
Special dinner with all my Son's favorite dishes. Grilled chicken cutlets, Sauteed Asparagus and Rosemary Baby Red Potatoes.

1. Grilled chicken

Ingredients
Thin chicken breast cutlets - 8
Garlic cloves - 2
Ginger - 1 inch
Whole black pepper - 1 teaspoon
Olive oil - 1 tablespoon
Salt to taste
Juice of one lime

Steps
Make a paste out of the ginger, garlic, peppers salt , lime juice and olive oil. Marinate the chicken pieces in it and refrigerate for one hour.  Grill it 3 -4 minutes on each side.


2. Sauteed Asparagus

Ingredients
Asparagus - 1.5 pound
Olive oil - 2 tablespoons
Salt to taste
Fresh ground pepper 1/4 teaspoon

Steps
Wash and dry the asparagus. Chop off the bottom hard part. Heat oil in a pan. when the oil is hot put the Asparagus and saute till the Asparagus are cooked. about 10 minutes.


3. Baby Red Potatoes with Rosemary

Ingredients
Baby red potatoes - 2 pounds
Rosemary - 2 sprigs
Olive oil - 2 teaspoons
Salt to taste

Steps
Chop the baby red potatoes in half. Mix the oil,  chopped rosemary leaves and salt and mix well. Spread in a baking dish and bake at 400 degree for about 20 minutes.

Serve hot

Spaghetti with Spinach and Walnuts

Overview
This is a healthy version of spaghetti with spinach and walnuts. Make sure the spaghetti is not over cooked. I have used whole wheat spaghetti which gives this dish a nutty flavor. Adding eggs and spinach to this makes it a complete healthy meal.

Ingredients
Whole wheat spaghetti - 1  pound packet
Fresh Baby spinach - 8 oz
Red Onion - 2 medium sized ones
Garlic cloves - 8
Olive oil - 4 tablespoons + 1 for cooking pasta
Red pepper flakes - 1 teaspoon
Walnuts - 20
Salt to taste
Eggs scrambled - 3

Steps
1. Cook the spaghetti according to packet instructions with salt and 1 tablespoon olive oil. do not over cook. Drain and keep aside.
2, . Chop the red onions and garlic into thin slices length wise.
3. Heat 4 tablespoons of oil in a pan. When the oil is hot add the onions and garlic and saute till the onions are soft.  Add Red pepper flakes and saute few more minutes then add the washed spinach and stir well till the spinach is cooked.
4. Add the cooked spaghetti to the spinach mixture and stir well
5. Roughly grind the walnuts in a coffee blender and add to the pasta.
6. In another pan add some oil and scrambled 3 eggs
7. Add the scrambled eggs to the pasta and mix well.
Serve hot

Sardine Fry

Overview
The state I come from in India is coastal area so fish is available all year long and is eaten nearly daily. Sardines are rich in numerous nutrients and are supposed to support cardiovascular health. This does not have to be deep fried just pan frying is enough since Sardine is an oily fish.

Ingredients 
Fresh cleaned Sardines - about 8
Oil for pan frying
For marinating
Red pepper - 1 teaspoon
Black pepper powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Lime or lemon juice - 1 teaspoon. Vinegar - 1 teaspoon
Salt to taste

Steps
1. Clean the fish and make splits on its sides using a sharp knife and keep aside
2. Mix all the ingredients for the marinate and make a paste.
3. Marinate the fish with the prepared mixture and keep in refrigerator for at least 1 hour .
4. Heat oil in a non stick pan and fry the fish turning both sides until well done.

Serve hot with lemon or lime wedges and Onion salad

Small Chick Pea Curry ( Kadala Curry)

Overview
This is a common curry in India (Kerala). This is usually eaten with Pootu and rice. This dish does go very well with Chapati and other breads. Roasted fresh coconut gives this dish its Kerala touch. Coconut can be omitted but coconut does give the gravy and nice texture and aroma.

Ingredients
Small Chick Pea( Kadala) - 1 cup
Fresh Grated coconut - 1/2 cup
Ginger 2 inch piece sliced thin length wise  
Garlic - 6 cloves  sliced thin length wise
Curry leaves - 4 sprigs
Turmeric - 1/2 teaspoon
Whole Dry red chilly - 4
Whole black pepper - 1/2 teaspoon
Whole coriander seeds - 3 tablespoons
Oil about - 7 tablespoons
Salt to taste

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

Steps
1. Soak the small chick pea in plenty of water over night( 8 hour minimum). Cook in pressure cooker or a heavy bottom pan with one cup water till done well. Keep aside
2. In another heavy bottom pan heat about 4 tablespoons oil . When the oil is hot add the whole red chillies, coriander seeds, and black pepperr and roast well. Add the fresh grated coconut, curry leaves 2 sprigs separated to this and mix well. Add the thin sliced ginger  and garlic to this too and saute the whole mixture till the coconut turns dark brown. When this mixture cools grind in a blender to a smooth paste
3. Add the ground spices with roasted coconut to the cooked chick pea mixture . Mix well and and add salt and bring this to a boil. Simmer heat and  let the flavors mingle for about ten minutes. Turn off heat and keep aside
4. In another pan heat about 3 tablespoons oil . When the oil is hot add mustard seeds to it. when the mustard seeds splutter add red chillies and curry leaves to the oil. Turn off the heat and add this on top of your  prepared Chick pea curry.

Serve hot with Rice, chapati or any bread

Bitter Gourd Dry Curry

Overview
This is another side dish you can make with Bitter Gourd. This goes well with Rice and Chapatti's.  You can just the amount of crushed pepper used to your taste. Many vegetables in Kerala are cooked this way as side dishes. Common vegetables that can be cooked this way are - Green beans, Okra, Long beans, Raw plantains etc. This is a simple any easy way to make a vegetable side dish.

Ingredients
Bitter Gourd 4 - 5 medium size ones
Red onions - 1 medium size one
Crushed Red pepper - 1 teaspoon
Garlic - 4 cloves
Curry leaves - 2 sprigs
Salt to taste
Turmeric
1/2 teaspoon
Oil about 3 Tablespoons

Steps
1. Wash the Bitter Gourd and cut length wise. Remove seeds and cut Crescent shaped or  into match stick shaped pieces. Add 1 teaspoon salt and half of the turmeric to this and mix well and keep aside for about 30 minutes. Squeeze out the water from the Butter gourd and keep aside. This is to remove some of the bitterness.
2.  Heat oil in heavy bottom pan and add the Onions and Garlic cut into thin slices length wise. Saute till the onions are slightly brown. Add renaming turmeric and Crushed red pepper flakes and mix well for few more minute. Add the curry leaves and saute till they become crisp.
3. Add the Squeezed Bitter gourd to this mix well and cover with lid and cook on low heat for about 20 minutes. Check after 10 minutes and stir. Remove the lid and  stir it for about another ten minutes till the curry is dry.
Serve as a side dish with Chapati or rice.

Biitter Gourd Curry ( Pavakka Theyal)

Overview
Bitter gourd is one of the vegetables used through out India. It has good medicinal value too and is very good for diabetes. This is a typical Kerala dish which uses tamarind and fried coconut which gives this dish a hot and sour taste.

Ingredients

Bitter gourd - 4 medium size ones
Red onion - 1 medium sized sliced length wise
Fresh Ginger  - 3 inch piece sliced length wise
Green chilly - 4 split length wise
Curry leaves - 2 sprigs
Whole red Chilly - 4
Whole Coriander seeds - 3 tablespoons
Fenugreek seeds - 1/2 teaspoon
Turmeric - 1 teaspoon
Tamarind ball  - size of a lime
Salt to taste
Oil - 3 tea spoons

For Garnish
Oil - 3 tea spoons
Mustard seed - 1 tablespoon
Whole Red chilly - 6 cut into pieces
Curry leaves - 2 sprigs

Steps
1. Wash the bitter gourd and cut in half length wise and remove all seeds. Cut each half into crescent shape slices. Add 1 teaspoon salt and 1/2 teaspoon turmeric powder and mix well and keep this aside for at least 30 minutes.
2. Squeeze ans drain the liquid from the bitter gourd after the 30 minutes. This is to remove some of the bitterness.
3. Soak the tamarind in hot water for about 30 minutes and  strain and keep aside the tamarind pulp.
4. In a heavy bottom pan add the squeezed bitter gourd , red onions, ginger, curry leaves and 1/2 cup water and cook for about 15 - 20 minutes till the bitter gourd is cooked well.
5. In another pan  add 3 teaspoons of oil . When it gets hot add red chillies, coriander seeds and fenugreek and roast well. Add the fresh grated coconut to this and saute till the coconut turns dark brown. Let this mixture cool then blend it in b;lender to make a paste.
6. Add this coconut mixture to the cooked bitter gourd along with the prepared tamarind pulp and  bring this to a boil. Simmer and cook for about  5 more minutes. Check salt.
7. In another pan heat the oil for garnish. When hot add the mustard seeds , when it splutters add the whole red chilly pieces and curry leaves. Turn off the heat and Add this garnish on top of the Bitter gourd curry. Serve as a side dish with rice. Enjoy

Oats Pootu

Overview
One of the popular Kerala breakfast dish. Usually made with Rice flour. Here I have made this with oats. This is simple a delicious healthy breakfast dish and is usually eaten with banana or Chick pea curry(kadala). We have a special steamer to make the Pootu but it can be  steamed in any dish in layers with coconut.

Ingredients
Quick cooking oats - 2 Cups
Salt - 1/2 tea spoons
Fresh Grated coconut - 3/4 Cup
Water - 1/2 - 3/4 cup


Steps
1. Mix the oats with salt . Sprinkle water little at a time and wet the oats. The oats should not be get too wet or lumpy. Keep this oats mixture covered for 30 minutes before making the pootu.

2. In a steamer or the Pootu maker make layers for Pootu. Coconut first then oats. Alternate layers till the top and steam for about 8 minutes  till steam comes on the top of the Pootu maker

3. Push it out of the Pootu maker and serve hot with Banana or Kadala curry

Red Fish Curry

Overview
This is a typical fish dish from Kerala. It is spicy and hot and has the sour taste from the Kerala Tamarind.
You can use any fleshy fish for this like king fish or salmon. I have used salmon fillet here. If you don't like your dish to be too hot use mild red chilly powder or paprika to give the red color

Ingredients
Fish  - Salmon - I pound cut into chunks
Red Onions - 1 or shallots 8 - 10( 1/2 the onions cut length wise for garnishing)
Ginger fresh - 4 inch piece cut into thin long strips
Green chilly 5 - cut length wise
Curry leaves 3 sprigs (one for garnish)
Red Chilly powder - 2 tablespoons
Turmeric - 1/2 teaspoons
Kerala Tamarind - 4 slices
Salt to taste
Oil - 3 - 4 tablespoons

Steps
1. Wash and soak the Kerala tamarind in hot water for about 30 minutes.
2. Wash and cut the fish into chunks and keep aside
3. Cut the red onions, ginger  and green chilly length wise
4. In a heavy bottom pan mix the red chilly powder, turmeric, salt, Kerala tamarind and the chopped red onions, ginger, curry leaves  - 2 sprigs and green chilly with 1 cup water and mix well. Heat this pan till it almost comes to a boil. add the fish pieces to this and mix gently with out breaking the fish pieces and  cook  covering the dish for about 10 - 15 minutes till it boils.
4. Simmer the heat and  and cook for another 5 - 10 minutes uncovered till the gravy thickens. Turn of the heat.
5.In another pan heat the oil and when it gets hot add the 1/2 onions cut length wise for garnishing to the oil and fry till it is golden brown. Add curry leaves to it and turn of the heat. Add this oil mixture on top of the fish curry.

Serve hot with rice.

Snake Gourd with Dal

Overview
Snake gourd is a vegetable that grows on wine and grows long like a snake and hence the name  - Snake Gourd. This curry is simple and easy and when combined with Dal (lentil family) is a perfect healthy dish.

Ingredients

Channa Dal - 1/4 cup
Snake Guard - 2 medium size 
Turmeric  - 1/2 teaspoon
Crushed red pepper - 1 Tablespoon or to taste
Salt to taste
Red onion - 1/2 of one medium sized one
Garlic cloves - 5
Olive oil or cooking oil - 3 tables spoon
Curry leaves - 2 sprigs


Steps

1. Soak the Channa Dal in water  for  3 hours and then cook in 1/4 cup water till cooked well about 15 - 20 minutes.

2. Scrape the outside of the snake gourd and wash well. Cut length wise and remove all seeds. Cut  strips length wise then dice it to even size small cubes.

3. Add the snake gourd to the Dal and mix well with salt and turmeric and cook for few more minutes(10) covered till the snake gourd is also cooked. Make sure all water is evaporated.

4. In another pan pour the oil and heat it up. When oil is hot add the red onions and garlic cut length wise to it and saute well till the onions are almost brown, Add Crushed red peppers and curry leaves and saute for few minutes. Add the prepared snake gourd and Channa Dal mixture to this and saute well till well blended. and flavors mingled well. Serve hot as a side dish.

Fruit Turkey

Overview

This Fruit turkey can be made as a center piece for thanksgiving . The good thing about this is all the fruits are whole and nothing gets wasted.

Things you would need to make this
Cantaloupe - 1
Pear - 1
Red pepper - one
Green grapes -  20 - 30
Cranberries - 10 - 20
Tooth picks
Wooden skewers

Cut the red pepper for feet and wings as in the picture. Save one piece for turkey nose. Put the cantaloupe length wise on a cake stand or a flat dish. If it does not stand straight cut a piece from bottom to make it stand. Arrange 3 strips of red  pepper piece on each side at the bottom of the cantaloupe on the plate for the feet of the turkey. Take the pear and with the help of 3 tooth picks pierce it through the cantaloupe for the face of the turkey. Press in two eyes with cranberries and tooth pick pieces. Use a small tooth pick piece and fix the red pepper strip as nose. For the hands take the two strips of red pepper and fix it on a tooth pick and stick it to the side - two on each side for wings. In the wooden skewers pass through grapes and cranberries alternatively as shown in the picture. Pierce these  7 skewers as back tail of the turkey.
Gobble Gobble.

Chipotle flavored Penne Pasta

Overview

Chipotle pepper gives this pasta a spicy touch. Adjust the amount of peppers you use to your taste. Easy and quick to cook. This dish tastes good when the paste is al dente.

Ingredients

Penne pasta - I pound
Canned chopped tomatoes with garlic - 2 cans or 8 medium sized roma tomatoes chopped
Onions - One large
Garlic - 4 cloves
Chipotle peppers in adobe sauce - 4
Crushed red pepper - 1 teaspoon
Dry basil - 1 teaspoon or fresh basil leaves 8 - 10
Olive oil - 4 tablespoons
Salt to taste

Steps

Cook the dry penne pasta with salt and one teaspoon olive oil. When it is al dente drain and keep it aside.
Chop the onions and garlic length wise. Heat Olive oil( 3 tablespoons ) in a pan. When the oil is hot add the onion garlic  to it and and saute till the onions are soft. Add the crushed red peppers and saute for few more minutes. Add can tomatoes, basil, salt and chopped chipotle peppers to this and bring it to a boil. Simmer on low heat for 10 - 15 minutes and then add the penne pasta to this. Serve hot.

Pork and Plantain Curry

Overview

Traditional pork dish prepared in Kerala for special occasions like Christmas and Easter. Raw green plantains with pork gives this curry an authentic touch.

Ingredients

Pork with bones - 1 pound
Raw green plantains - 2
Red Onions - 1
Green chillies - 4 - 5
Ginger - One 4 inch piece
Garlic - 8 cloves
Curry leaves - 4 sprigs
Turmeric powder - 1 teaspoon
Chilly powder - 1 1/2 teaspoon
Coriander seeds - 4 teaspoons
Whole black pepper - 1 teaspoon
Fennel seeds - 1 teaspoon
Salt to taste
Olive oil - 4 teaspoons

Steps

Cut the pork into chunks. Wash and put in a heavy bottom pot. Chop 1/2 a red onions, ginger and green chillies length wise and add to the pork. Add curry leaves , salt, turmeric, 1 teaspoon coriander powder, 1/2 teaspoon chilly powder , 1/2 cup water and mix well. Cook this either in a pressure cooker till one whistle or in a heavy bottom pan till pork is almost cooked about 20 minutes.

Chop the green plantains into chunks and keep in water. Drain and add this to the almost cooked pork and close lid and cook for about 10 minutes till the plantains and pork are cooked well.

Chop the remaining red onions and garlic length wise for garnish. In a coffee grinder grind the whole coriander seeds, black pepper and fennel seeds . In another pan add  olive oil when hot add this onions and garlic mixture and saute till the onions are light brown. add the coriander, black pepper and fennel powder to this with 1 teaspoon red chilly powder. saute for few more minutes  then add the curry leaves to it. Add the cooked pork and plantain mixture to this and mix well. Bring it to a boil and mix well. Turn off the heat and serve hot with plain white or brown rice.

Ginger Tamarind Chutney (Inge Pulli)

Overview

This dish can be used as a condiment with Indian curries and rice. It has sweet and sour taste and is good with fried foods too. Usually served in Kerala for feasts with traditional vegetable dishes.

Ingredients

Ginger - 2 four inch pieces of fresh ginger
Shallots - 8 - 10
Green chilly - 4
Red Chilly powder - 1 table spoon
Turmeric powder - 1 teaspoon
Curry leaves - 3 sprigs
Tamarind - 2 lemon size balls
Salt to taste
Canola oil - 4 tablespoons
brown sugar - 2 tablespoons

For garnish
Mustard seeds - 1 teaspoon
Whole Red chillies - 4
Curry leaves - 1 sprig
Coconut chips fried( optional)

Steps
Chop finely the ginger, green chilly and shallots . Heat 2 tablespoon oil in a pan . When the oil is hot saute the ginger, green chilly, shallot and 2 sprigs of curry leaves in it. Saute till the shallots are soft.
Soak the tamarind in hot water for one hour. Get the tamarind pulp and drain. Do not make this too watery. Add one cup of water to this and heat in heavy bottom pan. Add the sauteed ginger, green chilly shallot mixture to the tamarind pulp. Add red chilly powder, turmeric powder salt and heat in pan till the mixture boils. Simmer for about 15 minutes on low flame till the flavors mingle. Add the brown sugar and let it simmer for another 10 minutes.

Heat 2 tablespoons oil in pan. When hot add the mustard seeds  and let  it splutter. Add broken red chillies and curry leaves. Turn off the heat and add this to the tamarind mixture. Let it cool and serve as a condiment.

Easy Ravioli

Brief overview

Easy way to give store brought Ravioli your home made touch to make it elegant and to your taste. This is a quick and easy recipe.

Ingredients

1 pound store brought cheese ravioli
2 cans - Fire roasted can tomatoes
Garlic 6 cloves - chopped finely
Onions - 2 medium size
Red pepper flakes - 1 teaspoon
Dry Basil leaves - 2 teaspoons
Olive oil - 7 teaspoons

Steps

Cook the ravioli as package direction by dropping in boiling water with a little salt and 3 teaspoons of Olive oil. Cook for about  7 - 9 minutes Drain and keep aside.

Chop the onions length wise  and finely chop the garlic. In a pan heat about 4 teaspoons of olive oil. When the oil is hot add the onions and garlic. Saute till the onions are soft add the red pepper flakes. Saute for few more minutes and add the can tomatoes and dry basil leaves. Let it come to a boil. simmer for about 5 minutes till some of the water evaporates from the tomatoes. Add the Ravioli to this and mix well and Serve hot.

Spicy Split Pea Curry(Kerala Sambar)

Brief Overview

Sambar is one of the typical South Indian dish. Each state and region has its own recipe.  The vegetables you add to Sambar and the heat can be adjusted to your taste. This is from my state Kerala( Trichur region). Ingredients for this can be got from any Indian store.

Ingredients
Yellow split pea- 1/2 cup
Small eggplants- 5 cut length wise
Okra- 6 cut into pieces and sautéd in little oil
Cherry tomatoes- 8- cut in half length wise
Red onions or button onions- 1 medium size chopped into chunks or 8 button onions cut in half
Potato - one medium sized cut into chunks
Carrots- one medium size cut. Into chunks
Grated coconut - 1/4 cup
For Sambar powder( store brought can be used)
Coriander seeds- 4 tablespoons
Whole Red Chilly - 6
Whole Fenugreek- 1 teaspoon
Whole cumin - 1 teaspoon
Asafoetida powder - 1 teaspoon
Tamarind paste - 1 teaspoon
Turmeric - 1 teaspoon
Fresh Coriander leaves
Canola/olive oil for garnish and frying coconuts about - 4 tablespoons
Salt to taste

For Garnish
Curry leaves
Mustard seeds
Whole red Chillies- 4

Steps
Cook the split pea in a pressure cooker till well done or in pot with  about 2 cups water till the split pea in easy to mash.

Dry roast the red chilly, coriander seeds, fenugreek and cumin each separately and grind in a coffee grinder.  Put 2 tablespoons cooking oil and fry the grated coconut till dark brown. add the ground spices and asafoetida powder to this a fry for few more minutes. Let this mixture cool and then grind to a smooth paste with water in a blender.

Combine salt and turmeric to the cooked split pea and add eggplant, carrots, tomatoes and onions. Cook the potatoes separate and add to this . Saute the okra in little oil till cooked well and add to this. Add the tamarind paste and the ground spices with coconut to this and let it boil for few minutes. Add fresh chopped coriander leaves and salt to taste.

Heat another pan with 3 tablespoon oil. When the oil is hot add the mustard seeds till it splutters. Then add whole red chilly( broken) and curry leaves. turn off the heat and add this mixture to the prepared sambar.

Makes about 10 serving, Good to serve with plain white rice. Enjoy