Idiyappam Sevai

Idiyappam Sevai

Ingredients

1. Idiyappam: 2 cups
2. Onion: 1
3. Mustard: 1/2 tsp
4. Red Chilli: 2
5. Channa Dal: 1/4 tsp
6. Urad Dal:1/4 tsp
7. Curry leaves: few
8. Turmeric Powder: 1/4 tsp
9. Salt: As reqd
10. Oil : As reqd

Preparation Method

• Make Idiyappam using the tool or get readymade idiyappam from shop.
• Take a  pan and pour oil and season with red chiili, mustard seeds, curry leaves , Urad dal and channa dal.
• Put Idiyappam into this and add salt and turmeric powder . Mix well in low heat.
• Transfer Idiyappam sevai to serving bowl and have with coconut chutney.

Vellarikka moru curry

Vellarikka moru curry

Ingredients

1. Vellarikka : 3 cups sliced as cubes
2. Shallots : 7 to 8
3. Curd: 1 cup
4. Green Chilli: 6
5. Red chilli 1 or 2
6. Red Chilli Powder: 1 tsp
7. Fenugreek Seeds: 1/4 tsp
8. Mustard Seeds: 1/4 tsp
9. Cumin Seeds: 1/4 tsp
10. Coconut : little
11.  Curry Leaves : few
12. Salt: As Required
13. Oil : 2 tsp 
14. Turmeric powder: 1/4 tsp

Preparation Method

• Take vellarikka in a cooking bowl and add water ,shallot, salt, turmeric powder, green chilli, red chilli powder and cook.
• Grind the coconut with cumin seeds and 3 shallots.
• Once vellarikka gets cooked add the paste and allow to cook for few more mins.
• Now add the sour curd and mix well and remove immediately from fire.
• Season with red chiili, curry leaves, mustard seeds  and fenugreek seeds.
• Have this with rice.

Carrot Raita

Carrot Raita

Ingredients

1. Carrot : 2
2. Curd : 2 cups
3. Onion : 1 Chopped
4. Green Chilli: 1 Cg=hopped
5. Salt: As required

Preparation Method

• Take curd, carrot, onion and green chilli in a bowl.
• Mix them well with salt .
• This makes a very good combination with any type of biriyani. You may also have this side dish for Chicken Biriyani.

Cranberrry Juice

Cranberry Juice

Ingredient

1. Cranberry
2. Sugar
3. Cinnamon

Preparation Method

• Boil 3 cups of water.
• Empty out a full bag of cranberries in the pot you're boiling the water in.
• Stir constantly, every 4 minutes should do.
• Drain after 10-20 minutes.
• Pour the cranberries in a very big bowl.
• Add some cups of sugar and pinches of cinnamon
• Pour into the blender until it becomes liquid. 

Keerai(Spinach) Poriyal

Keerai(Spinach) Poriyal

Ingredients

1. Spinach: 2 cups  chopped
2. Onion : 1/2
3. Mustard Seeds: 1/4 tsp
4. Urad Dhal: 1/4 tsp
5. Red Chilli: 2
6. Coconut Grated: 2 tsp
7. Oil: 2tsp
8. Salt: As reqd

Preparation Method

•  Take oil in a pan and let it heat. 
• Add mustard seed , red chilli and urad dhal . Once it splutters add onion and saute for few mins.
• Add spinach to this mixture with salt and let it cook. Don't add water.
• When you find the spinach is getting dries you may add coconut and saute till it get completely cooked.
• Finally transfer this to a serving bowl to serve with rice.

Dry fish curry with Brinjal

Dry Fish curry with brinjal

Ingredients

1. Dry fish : 5 Pieces
2. Brinjal : 2 sliced
3. Tamarind : One lemon size ball soaked in water
4. Oil: 5 tsp
5. Fenugreek Seeds: 1/4 tsp
6. Onion : 1 (Sliced)
7. Tomato: 1(sliced)
8. Green chilli :2
9. Chilli powder: 1 tsp
10. Coriander Powder: 1 1/2 tsp
11. Turmaric Powder: 1/4 tsp
12. Ginger : A Piece
13. Garlic: 2 Piece
14. Curry leaves: few
15. Salt: As required

Preparation Method

• Take a mud fish curry pot or a pan and ad oil
• Put fenugreek seeds and add onion and saute for a while.
• Now add tomato and green chilli and saute till the oil separates. To this add brinjal and saute for a while. 
• Then add tamarind water and ass chilli powder,coriander powder, turmeric powder .
• Add dry fish , ginger, garlic, salt and curry leaves .
• Close the lid and let to cook with low flame till the gravy gets thick and oil separates.
• Server hot with white rice or brown rice.

Rice Puttu

Rice Puttu

Ingredients

1. Rice: 2 cup
2. Coconut Grated: 1cup
3. Water: 1/2 cup
4. Salt to taste

Preparation method

•   Soak rice in water for 4 hrs, then drain it and grind it to make fine powder
• Roast the powder for 5 minutes. Stir it well, while heating.Remove and keep aside for cooling
• Add salt to the powdered rice and mix well, then add water little by little to make the powder wet
•  Take water in puttunkodam and heat well
• Take puttunkutti and add a tsp of grated coconut and then fill a handful of powder . Do this alternatively till it get filled.
• Now place the puttunkutti on the puttunkodam and let it cook till the steam comes out on top.
• Remove after 5 to 10 mins and serve hot with kadala curry or banana and suger.