Ridgegourd Theeyal

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Ingredients:
4-5 medium ridgegourds sliced
1 large onion sliced thickly
1 medium onion thinly slivered
2 tomatoes diced
4 green chillies
1 stalk curry leaves
1 cup coconut cut in thin chips
4 dry red chillies
1/2 tbsp. coriander (dhania ) seeds
1/2 tsp. fenugreek seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
salt to taste
2 tbsp. tamarind pulp
3 tbsp. oil
Method:


Heat 1 tbsp. oil in a pan, add following one at a time, fry, drain and remove. Coriander seeds, 2 red chillies, fenugreek seeds (save 8-10 seeds for tempering), coconut and medium onion.
Grind all to a paste adding oil leftover in pan too.
Heat 1 tbsp. oil in same pan, add turmeric powder and ridgegourd.
Stir and saute for 3-4 minutes till crunchy.
Take off heat, pile in tomatoes, slit chillies, curry leaves, ground paste, tamarind, salt.
Sprinkle 1/2 cup water over contents of pan, return to heat
Cook covered till gravy thickens.
Stir once in between. Take off heat.
Heat remaining oil in a small pan.
Add mustard seeds, 8-10 fenugreek seeds, remaining red chillies
Allow to splutter.
Add sliced onion, stirfry for 2-3 minutes.
Add to curry, cover and allow tempering to permeate.
Remove lid,stir gently.
Serve hot with practically anything like rice, chapatis, puris, etc.
Making time: 45 minutes
Makes: 3-4 servings
Shelflife: 1 day

Variations: One may make theeyal in the same way with a variety of vegetables like brinjals, bottlegourd, Gherkins, zucchini, etc. An interesting dish can be made the same way using cauliflower or broccoli too.

Aviyal

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Ingredients:
1 raw banana, peeled and diced
1/2 cup yam peeled and diced
1 brinjal diced
6" piece snake gourd peeled and diced
2 drumsticks peeled and cut in 3" pieces
1 cucumber diced
5-6 string beans, strung and chopped to 1" pieces
1 large onion peeled and diced
1 cup coconut ground to a paste.
2 stalks curry leaves
5 green chillies slit lengthwise
2 tbsp. tamarind pulp or paste as per taste
1/4 tsp. turmeric powder
3/4 tsp. red chilli powder
salt to taste
2 tbsp. oil
Method:


Pour 1 cup water in large deep vessel.
Put to boil, add chilli and turmeric powders.
Add yam, banana, drumsticks, snakegourd, stringbeans.
Cover and simmer for 5 minutes.
Add cucumber, brinjal, onion, cook till tender but not mushy.
Add slit chillies, coconut paste, and simmer for 2 minutes.
Just before taking off fire, add oil and curry leaves.
Serve hot with appams, parottas, rice or even bread!
Making time: 45 minutes
Makes: 5 servings
Shelflife: 1 day

Drumstick Leaf Errisery (loose consistency curry)

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Ingredients:
3 cups fresh drumstick leaves, cleaned, washedk
1/2 cup yellow moong dal
1 cup fresh coconut scrapped
8-10 baby onions (used in sambars)
1 large onion thinly sliced
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1/4 tsp. cumin seeds
1/4 tsp. mustard seeds
2-3 dry red chillies broken
1 stalk curry leaves
2 tbsp. oil
Method:


Grind together: 3/4 cup coconut, baby onions, cumin, chilli powder and turmeric.
Keep aside.
Cook dal in 2 cups water, till almost done.
Add washed leaves, and 1 cup hot water.
Add salt, simmer covered, for 3-4 minutes, keep aside.
Heat oil in pan, add mustard seets, curry leaves, allow to sputter.
Add onions, coconut, chillies, saute till light brown.
Add paste, saute futher till oil seperates.
Add to dal, mix and return to bring to a boil.
Pour into serving dish, serve hot with parottas, rice,etc.
Making time: 45 minutes
Makes: 5 servings
Shelflife: Best Fresh

Prathamams

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Ingredients:
1 cup rice flour (as per note)
1 tbsp. ghee
1 tbsp. sugar
1 cup soft jaggery grated or crushed
4 cups fresh coconut grated without brown skin (for coconut milk as per note)
1/2 tsp. ginger powder
1/2 tsp. cumin powder
1/2 tsp. cardamom powder
Banana leaf squares (approx. 6-7 inches)
Method:


Make a thick batter of rice flour, water and 1/2 tbsp. melted ghee.
Batter should coat back of spoon when poured.
Warm leaf a bit over fire, spread a ladleful batter over it.
Leave a side margin to avoid over running.
Roll and secure with twine, if required.
Place rolls in a perforated compartment of a steamer.
Pour water to boil in the lower compartment, fix shut.
Put on fire, allow to cook for 10-12 minutes.
Remove from fire, cool and untie.
Peel and cut into small pieces.
Dissolve 1/2 cup water and jaggery, strain into deep vessel.
Boil mixture to one thread consistency.
Add pieces of rice batter and rich coconut milk.
Cook and simmer till reduced to 3/4 in volume.
Add medium coconut milk, stir.
Add sugar, stir to dissolve, allow to boil.
Simmer and cook, stirring frequently till thickened.
Dissolve cumin, cardamom, ginger powders in 1/2 cup thin milk.
Add to mixture, allow to simmer, till thickened.
If too thick, one may add some thin milk, and bring to a boil.
Check sweetness, everytime coconut milk is added, and adjust sugar if required.
Serve hot.

Making time: 1 hour
Makes: 10-12 servings
Shelflife: 1 day

Notes:

1. Rice flour: To make excellent prathamam, wash, soak rice for 10 minutes, drain, and spread over a clean cloth to dry for 1 hour. Grind to a fine powder in a mill or grinder, sieve and use for prathamams.

2. Coconut milk: Of different grades.

Soak 4 cups scrapped coconut (do not use the brown skin), in 2 cups boiling hot water, keep aside, covered, for 2-3 hours.

Strain, but save water. Grind coconut to a very fine paste, add back drained water and blend again till a milky texture is got. Drain and keep this milk aside. This is the rich coconut milk or 1st milk.

Grind the residual coconut again with 3 cups warm water, drain, and keep milk aside. This is the medium or coconut milk or 2nd milk.

Add 2 cups warm water to the residual coconut, grind again and strain milk. Now the residue does not have much strength. This extract is the thin coconut milk or 3rd milk.

The above procedure will produce a total of approximately 7 cups of coconut milk, of three different grades. If differently graded milk is not asked for in recipe, one may combine all the three extracts and get just one medium consistency coconut milk.

Refrigerated it will last for 2 days, or freeze into cubes and store in freezer bags, using as required.

Drumstick Thoran

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Ingredients:
5-6 drumsticks peeled, chopped like fingers
2 onions finely slivered
1/2 tsp. mustard seeds
1/2 tsp. rice grains
2 dry red chillies broken in half
2 tbsp. oil
salt to taste
Grind to a paste:
3/4 cup fresh coconut grated
1/2 tsp. cumin seeds
3 flakes garlic
2 green or red fresh chillies
2-3 pinches turmeric powder

Method:

Wash and put drumsticks to boil in 2 cups water.
Allow to cook covered in a pan till tender, then remove lid.
When almost all water has evaporated, empty and keep aside.
Put ground paste in same pan, cover with boiled drumsticks.
Sprinkle some salted water, cover and cook till steam is given out.
Stir gently, sprinkle some more water, cover and keep aside.
Heat oil in a small pan, add rice and mustard seeds.
Allow to splutter, add chillies and onions.
When onions are transparent, pour over drumstick mixture.
Simmer again, stirring gently, till all water is evaporated.
Serve hot with rice, chappati, etc.
Making time: 30 minutes
Makes: 6 servings
Shelflife: 1 day

Variations: Similar thorans may be prepared of white radish, cabbage, beans, raw bananas, cauliflower, etc.

Note: thorans are spicy preparations which may or may not consist of coconut, and cooked in water till all the moisture is evaporated, and water is not thrown out. Any vegetable of choice may be used.

Thaeel

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Ingredients
1 cup baby onions peeled
1 stalk curry leaves
2 whole red chillies
1/2 tsp. mustard seeds
2-3 pinches asafoetida
2 tbsp. tamarind pulp thick
1/2 tsp. sugar
salt to taste
2 tbsp. coconut oil

For grinding:
1/2 cup coconut grated
5 whole red chillies
1 tbsp. coriander seeds
1/4 tsp. cumin seeds
7-8 peppercorns
1/4 tsp. turmeric powder
1 tsp. oil

Method

For grinding:


Heat oil in a small pan.
Add coconut and roast till light brown.
Add all other ingredients except turmeric.
Stir-roast till aroma exudes.
Add turmeric. Stir and cool.
Powder fine. Keep aside.
To proceed:


Heat oil, add seeds, curry leaves, and whole chillies.
Allow to splutter, add asafoetida and onions.
Saute for 4 minutes. Add browned spices and stir-cook.
Add 1 1/2 cups water, tamarind pulp, salt, sugar and bring to boil.
Serve hot with plain hot steamed rice.
Making time: 30 minutes
Makes: 4 servings bowl
Shelflife: Best fresh

Kathal Pulao (Raw Jackfruit Pulao)

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Ingredients
2 cups long grain rice washed and soaked 30 minutes
1 cup raw jackfruit segments deseeded & quartered
1/2 cup cabbage shredded coarsely
1 onion cut in thin strips
5 green chillies finely chopped
1 tsp. each ginger and garlic paste
1 tbsp. coriander
1 sprig spring onion finely chopped
1/2 cup curds
2 tbsp. coconut scraped
2 tsp. lemon juice
1/2 tsp. sugar
salt to taste
2 tbsp. milk
3 tbsp. oil

Method


Boil rice in salted water, till done, but each grain is separate.
Drain, spread in a plate, keep aside to cool.
Heat oil in a heavy saucepan or earthen handi.
Add jackfruit, fry till light golden, drain.
Keep 2-3 pieces for garnish, sprinkle on rice.
To same oil, add onions, stir fry till dark brown, drain.
Sprinkle on rice, keeping 1 tbsp. for garnish.
Also keep aside 1 tbsp. coconut for garnish.
To same oil, add cabbage, chillies,ginger, garlic, stir fry for 3-4 minutes.
Add curds, stircook till whiteness is gone.
Add spring onions, lemon, sugar, salt, stir for a minute.
Add coconut and mix.
Pour over rice. Mix gently till well blended.
Transfer to handi or casserole.
Srpinkle 2 tbsp. milk.
Top with garnish of coconut, coriander, jackfruit and onions.
15 minutes before serving, bake covered in hot oven for 10 minutes.
For handi dum cover with lid, seal with chapati dough.
Place over slow fire for 20 minutes.
Break seal before serving.
Serve hot, with thick gravy vegetable or with curd or raitha.
Making time: 1 hour 30 minutes
Makes: 6 servings bowl
Shelflife: Best fresh

Kerala Style Brinjals

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Ingredients
8-10 small brinjals
2 cups onions finely chopped
1/2 cup coconut fresh grated
1 tsp. garlic grated
1 tsp. ginger grated
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. turmeric powder
2 tbsp. tamarind pulp
6 whole red chillies dry
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. mustard seeds
salt to taste
3 tbsp. oil

Method


Remove stems of brinjals. Make 2 cross incisions at base of each.
Soak in salted water for 10 minutes.
Meanwhile, toast coconut on dry griddle, for 1 minute.
Add chillies, coriander, cumin, toast 1 minute more.
Dry grind to a med. coarse powder.
Heat oil in earthen cooking pot or heavy pan.
Add mustard seeds, allow to splutter.
Add ginger, garlic, curryleaves. Stir.
Add onions, turmeric, saute till onions are tender.
Add spice powder and saute till mixed well.
Add 2 cups water, salt, brinjals, and mix.
Bring to a boil, cover and simmer for 15 minutes, stirring occasionally.
Add tamarind pulp. Cook till brinjals are tender.
Most of the water will be absorbed and oil will separate.
Garnish with coriander.
Serve hot with lime rice/ jeera rice/ plain rice and papad.
Making time: 45 minutes
Makes: 5 servings bowl
Shelflife: Best fresh

Bhindi Kerala Style

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Ingredients
250 gms ladyfingers
1 onion finely chopped
1 stalk curry leaves
3 tbsp. coconut shredded
1/2 tbsp. coriander finely chopped
1/2 tsp. ginger grated
1 tbsp. cashews broken
5 whole red chillies
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. urad dal
3/4 cup curds beaten
1/4 tsp. crushed red chilli
1/4 tsp. turmeric powder
salt to taste
1 tbsp. wheat or any flour
2 tbsp. oil

Method


Wash, wipe and cut tips and bases of ladyfingers.
Make a vertical slit in each. Chop to 1" pieces.
Grind coconut and cashews to a coarse paste.
Heat oil in a heavy pan, fry ladyfingers till crisp.
Drain and keep aside.
Add seeds, dal, to hot oil, allow to splutter.
Add whole chillies, curry leaves, ginger, stir.
Add onions, fry till lightly browned.
Add crushed chilli, turmeric, salt, paste, saute till oil separates.
Mix curds and flour to a smooth paste, add 1 cup water.
Add to the sauteed mixture and stir continuously till boil is reached.
Simmer for 5 minutes, check taste for masala and salt.
Add fried ladyfingers, boil for 2 minutes.
Garnish with coriander, serve hot with steamed rice or rice rotis.
Making time: 25 minutes
Makes: 3-4 servings bowl
Shelflife: Best fresh

Appams

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Ingredients
2 cups plain rice(not long grain)
2 cups parboiled rice
3 tbsp. urad dal
1 tsp. fenugreek seeds
1/2 tsp. sodabicarb
1 coconut grated

Method


Wash and soak rices, dal, seeds together for 6-7 hours.
Grind to a smooth batter, add salt and keep overnight.
Keep batter thick as coconut milk will be added.
Grind or scrape coconut, soak in 2 cups warm water for 15 minutes.
Blend in a mixie, strain and extract thick milk.
Mix soda and coconut milk into batter.
Apply a little oil on a non-stick or heavy griddle.
Pour a ladleful of batter on hot griddle.
Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
Do not spread with spoon. A thin dosalike pancake must be the result.
Stack or eat immediately with chutney, curds, gravy vegetables or pickles.
Making time: Overnight recipe
Makes: 25-30 appams
Shelflife: Refrigerate batter for 2 days. Add salt only 2 hours before using.