Kerala MurungaKkai(drum Stick) Sambar

Murungakkai Sambar

Ingredients:

1. Murungakkai : 2 
2. Tur Dhal : 1/2 cup
3. Onion :1 big
4. Shallots: 4
5. Tomato: 1
6. Oil: 3 tsp
7. Red chilli powder: 1tsp
8. Coriander powder: 2 tsp
9. Asafoetida : 1/4 tsp
10. Garlic: 3 cloves
11. Tamarind: little
12. Turmeric powder: 1/4 tsp
13. Coconut : 1/2
14. Cumin seeds: 1.2 tsp
15. Mustard Seeds: 1.4 tsp
16. Curry Leaves: few

Preparation Method

•  Pressure cook tur dal and keep aside
• Take a pan to make sambar. Heat oil and put some cumin seetds and asafoetida followed by onion and garlic and saute.
• Add sliced tomato and saute for a while.
• Add the chilli  powder ,coriander powder and turmeric powder and pour water. 
• Now add the drumstick and cooked dal and let it cook for a while. 
• Mean while take another pan and saute grated coconut and few shallots with cumin seeds. Remove when saute and grind to a fine paste.
• Add salt and tamarind water .
• When the sambar is almost cooked you may add the paste and remove the sambar after 3 mins.
• Now transfer sambar to a serving bowl.

Chicken Masala(semi gravy)

Chicken Masala Semi Gravy

Ingredients

• Garam Masala(Cloves, back cardomon etc)
• Chicken : 1/4 kg
• Onion: 1 big
• Tomato : 1
• Cilantro: few
• Mint leaves: few
• Oil: As reqd
• Salt : As Reqd
• Ginger Garlic paste : 1 tsp
• Lemon Juice: 1tsp
• Green Chilli: 1
• Red Chilli powder: 1tsp
• Coriander powder 1tsp
• Turmeric Powder: 1tsp
• Pepper: 1/2 tsp
• curd: 2 tsp

Preparation Method

1. Marinate chicken with lemon juice, red chilli powder,, pepper, salt and turmeric powder for 8 hrs
2. Take oil in a pan and saute garam masalas
3. Add green chilli and chopped onion and saute till the onion turns golden brown
4. Now add ginger garlic paste, mint and cilantro leaves  and saute for a while
5. Add chopped tomato and saute till oil gets separated
6. Now add the marinated chicken to the mixture and saute for a while. Add very little water to get chicken cooked.
7. Close the lid and cook chicken.
8. After a while and all water gets evaporated, you may remove chicken masala from fire and transfer to a serving bowl .

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.