മുരിങ്ങകായ ഉപ്പേരി 

Drumsticks
(muringakaya)                      :  2no
Chilli pdr                              : 2 tsp
Shallots(ulli)                        : 5
Turmeric pdr                        : a pinch
Salt
Oil as required
Curry leaves

Method:

Wash and peel the skin of the drumstick and cut into 3" pieces.  Crush onions with chilli pdr and turmeric pdr.You can add more chilli pdr if you want it spicy.  Heat a kadai add 1tbsp of oil and put the cushed onions and saute for a while. Add the drumstick pieces to this and 1/2 cup of water, salt and mix well. cover it and cook till the water gets absorbed and the drumstick becomes  soft. Add some more oil again and stir well.Saute for some more time until the masala covered the drumsticks. Garnish with curry leaves.

We can make different types of dosas with the same batter using raw rice. adding tomato, palak, chilli etc etc.

1.Tomato dosa:

തക്കാളി ദോശ

Ingredients:

Raw rice                               :  2 cups
Tomato (chopped)                : 1 medium
                                                  size
oil as required
Salt



Method:


Soak raw rice for 1 hour and grind it with tomato  and salt to a smooth paste, like usual dosa batter.
Heat a tawa and make thin dosas, grease it with  oil  and serve it  hot with coconut chutney!




2. Coconut dosa: 
                         
തേങ്ങ ദോശ 

Ingredients:

Raw rice                            : 2 cups
Grated coconut                  : 1 cup
Salt
Coconut oil as required



Method:

Soak rice for 1 hour. Grind it along with coconut and salt  to a paste,  like dosa batter. Heat tawa and make dosas, greasing with coconut oil. Ulii(shallots) sammanthi goes well with that.
Sometimes its hard to spread the batter in the tawa with the spoon, if so just pour the batter in the middle of the tawa and turn around it to spread it evenly.





3. Chilli dosa:

Ingredients:

Raw rice                            : 2 cups
Red chillies                       : 4 (or 1tsp chilli pdr)
Onion(shallots)                  : 8
Salt
Coconut oil   as required  




Method:

Soak rice and grind it along with chillies and onions. Add salt and mix well and make thin  crispy dosas greasing with coconut oil.The batter should be thin  then only you'll get crispy dosa.  This goes well with coconut chutney!
 





4.  Drumstick leaves dosa ( muringayila dosa)

മുരിങ്ങയില ദോശ

Ingredients:

Raw rice                                  : 2 cups
Drumstick leaves                    : 1/2 cup
Salt
Coconut oil as required


Method:

Soak rice and grind it smoothly adding salt. Clean drumstick leaves and add this to the batter and mix well.  Make thin dosas, greasing  with coconut oil .  Serve hot with ulli sammanthi or coconut chutney!

Or you can use the regular dosa batter for making this. You can add the drumstick leaves into 2 cups of regular dosa batter and make this dosa. 



5. Palak dosa

Ingredients:

Raw rice                        : 2 cups
Palak leaves                  :  1/4th of a bunch
Salt
Oil


Method:

Blanch palak leaves. (put palak leaves in boiled water and wash it with cold water)
Grind soaked rice with blanched palak leaves and salt to a smooth batter.  Make thin dosas with that applying oil to the sides of the dosa and serve it hot with coconut chutney!



6.  Coriander dosa

Ingredients:

Method:

Ingredients:

Cabbage                        : 1/2
Shredded coconut         : 1/2 cup
Green chillies                : 2
Cumin seeds                 : 1/4 tsp
Salt                           
Mustard seeds               : 1/2 tsp
Red chiilies                   : 2 split into 2
Oil                                 : 1 tbsp
Curry leaves



Method:

Shred cabbage, wash and keep aside.  Crush green chillies, coconut and cumin seeds together and keep aside.
Heat oil in a kadai add mustard seeds, when it splutters add red chillies, curry leaves,  and  finally cabbage, and salt, don't add water.  Cover and cook in a low flame stirring in the middle till the cabbage become soft.  When cooked add the crushed coconut and mix well.  Serve with rice.

  We can make this thoran even without crushing the coconut. Just fry the mustard seeds, cumin seeds,  red chillies and add the shredded cabbage, salt and sprinkle little water. When it cooked add the  grated coconut to this and mix well.

Ingredients:

Rava(sooji)                   : 1 cup
Onion                            : 1 medium size
Green chillies                : 2
Ginger                           : a small piece  
Mustard seeds               : 1/2tsp
Urad dal                        : 1/2tsp
Chenna dal                    : 1/2 tsp
Curry leaves
Oil                                 : 2 tbsp
Ghee                              : 1tbsp
Water                             : 2 cups
Salt


Method:

Dry roast rava in a kadai till it changes the colour slightly and keep aside.
Chop onion, green chillies and ginger and keep aside.
Heat oil in a kadai and add mustard seeds, when it splutters add urad dal, chenna dal till light brown and now add curry leaves, onion, ginger and green chillies. saute till the onions become translucent. Add water and salt, let it boil. When it boils slowly add rava while stirring continously, so that no lumps are formed. When the water gets absorbed switch off the flame and add ghee to this. Tasty upma is ready , have it with coconut chutney!!

ഉള്ളി സമ്മന്തി

Ingredients:

Shallots(cheriya ulli)                : 10
Red chillies                               : 4   
Salt  to taste
Coconut oil                               : 2 tbsp

Method:

Grind all the ingredients to a smooth paste. If you want it spicy you can increase the no. of chillies.  Add raw coconut oil to this and have it with idli, dosa etc.
The only drawback is the smell of raw onions. To avoid that you can fry red chillies and onions in a tspn of oil and grind it.





variation: You can fry tomatoes also with chillies and onion and grind it. It will be a different taste.

Ingredients:

Raw rice                    : 1 cup
Urad dal                    : 1/4cup          
Chenna dal                : 1/4cup
Red chillies               : 15 nos
Asafoetida                 : a small piece
Peppercorns              : 1tbsp
Cumin seeds             : 1/2 tsp
sesame seeds(ellu)   : 1/4 tsp
Salt
Oil                            :1/2tsp                



Method:

Dry roast all the ingredients one by one. Take 1/2 tsp of oil and add asafoetida and fry that also. Mix all the ingredients and salt and grind it in a mixie to a coarse powder. Have it with idly or dosa mixing ghee or coconut oil.
You can increase or reduce the amount of red chillies according to your taste.






Idli podi without rice

Some wont use rice for making podi.
In that case take
1 cup of urad dal
1/2 cup of chana dal
15 nos of red chillies  
1tsp of sesame seeds
Salt
Asafoetida a small pc

 Dry roast all except asafoetida. Take half a teaspoon of oil and fry the asafoetida. Mix this with the roasted dals, add salt and grind it coarsely.   That too will be tasty!
Store it in an airtight container.

Ingredients:

Tomatoes                      : 3 medium size
Tur dal                          : 2 tbsp
Tamarind                      : small lemon size
Chilli pdr                      : 1tsp
Coriander pdr               : 1tsp                 
Turmeric pdr                : a pinch
Jaggery                        : a small piece
Ghee                            : 1tsp
Mustard seeds              : 1tsp
Cumin seeds                : a pinch
Asafoetida powder       : a pinch
Red chillies                  : 2 split into 2
Coriander leaves          : for garnishing

Method:

Pressure cook tur dal ( When you cook tur dal for sambhar, just take 2 tbsps of cooked dal along with  water). Mash 1 tomato and and mix it with the dal and keep aside.

Soak tamarind  in 3 cups of water for 30 mins and take the extract. Now add  chopped tomatoes(2),salt, turmeric pdr, chilli pdr, coriander pdr,  asafoetida and jaggery  to this and let it boil for 5 mins.   Finally add the dal and tomato mix to this and boil for 1 more min and remove from fire.  Heat ghee in a kadai and mustard seeds, red chillies and cumin seeds. when it splutters add this to the rasam and garnish with coriander leaves.

Ingredients:

Carrots                        : 3 medium
Sugar                          : 1/4 cup
Milk                           : 1/2 cup
Condensed milk         : 1/2 cup
Ghee                           : 3 tbsp
Cashews                     : 5
Cardamom pdr           : a pinch




Method:

Heat ghee in a pan and fry the cashews and keep aside.
Grate the carrot  and cook it with milk. Stir it  in frequently to ensure the milk does not burn in the bottom. Cook it till the milk got absorbed.
 Add condensed milk and sugar mix well, cook in a slow flame stirring frequently till it becomes thick.  Mix the cardamom pdr. Add the fried cashews along with the ghee. Serve it hot or chilled.

• 
  

Ingredients:

• Cooked rice                  : 1 cup

• Peppercorns                : 1 tbsp (freshly ground)

• Salt  to taste                    

• Turmeric pdr              : a pinch

• Ghee                           : 1 tbsp

Method:

•  Heat ghee in a kadai,  add pepper powder, turmeric pdr and salt fry for a min.
•  Add rice to this and mix well. 
• Serve hot.   Its good when you are having a sore throat.

വറുത്തരച്ച ചമ്മന്തി

Ingredients:

Grated coconut                     : 1 cup
Red chillies                           : 5
Urad dal                                : 2tbsp
Chenna dal                            : 3 tbsp
Fenugreek seeds                   : 1/4 tsp
Asafoetida                            : a small piece
Tamarind                              : Half lemon size
Salt
Oil                                        : 1tsp

Method:

Heat the oil and  fry the asafoetida and put fenugreek seeds, red chillies,urad dal, chenna dal till the colour of the dal changes. Now add coconut scrapings and fry till it turns light brown.  Cool it and grind it with salt and tamarind to a coarse paste. It goes well with hot rice and ghee or curd rice.

നെയ്‌ ചോറ്

Ingredients:

Basmathi rice                   : 2 cups
Onions(thinly sliced)       :2
Green chillies                   : 2 slit lengthtwise
Garlic                               : 2 cloves
Ginger                              : small piece
Cloves                              : 3
Cardamoms                      : 3
Cinnamon                         : 1" piece
Bay leaf                            : 1
Cashews                           : 10
Coconut milk                   : 2 cups
Salt
Ghee                                 : 5 tbsp

Method:

Crush garlic, ginger and green chillies together.
Heat 3 tbsp of ghee in a pan and add cinnamon, cloves, cardamom and bay leaf. Fry for a minute and add crushed ginger garlic paste and saute. Now add half the sliced onions and saute well.  Add the rice and fry for 2 mins. Transfer this to a rice cooker and add coconut milk and one and a half cups of water, salt and let it cook till the water got absorbed.
Heat the remaining ghee and fry cashews and remaining onions to golden brown and garnish the rice.

Ingredients:

• Besan                                   : 2 cups

• Rice flour                             : 1 cup

• Jaggery (vellam)                   : 1/2 kg

• Coconut                               : 1/2 cut into small pieces

•  Cardamom pdr                    : 1/4 tsp

• Oil for frying

Method:


Mix besan and rice flour with one hand half cup water,  without any lumps. Heat oil in a Kadai.

Jarny

Take a jarny (long ladle with holes)  and take a portion of this batter and pour it through the  jarny and tap it slightly, the batter will drip  directly to the oil and fry it till it turns to light brown colour. Fry the whole batter like this and keep aside.





Take jaggery and mix it with 1/2 cup water and boil it till it melts. Filter it to remove the dust and return to heat and boil it. Take water in a small flat plate and and when we put a drop of  jaggery in this,  it should not dissolve and can make a small ball out of it. 
Remove from fire and put  the fried manoharam and coconut pieces to this and mix  well. It will be sticky but after 5 mins, sprinkle 1 tbsp of sugar to this and mix well. Cool it and store in airtight container.

ചേന കോഫ്ത കറി

Ingredients:

Yam (Chena)                   : 1/2 kg
Onions                             : 2
Tomato                            : 1
Garlic                              : 2 cloves
Ginger                             : 1" piece
Green chillies                  : 2
Chilli pdr                         : 1tsp
Coriander pdr                  : 2 tsp
Turmeric pdr                   : a pinch
Coriander leaves             : 1/2 cup
(chopped)
Salt
Besan                             : 1tbsp
Cashews                         : 6pcs
Oil for frying

Method:

Grind onions, garlic, ginger and green chillies into a coarse paste.
Soak cashews in water for 20 mins and grind it to a smooth paste and keep aside.
Cut Yam into 1" square pieces. Pressure cook the yam pieces with salt and turmeric pdr  for 3 whistles, remove from fire.  If there is excess water , pour it out and mash the yam. Take 1 tbsp of the ground paste and 1 tbsp of the besan  and mix well with yam.



Make small lemon sized balls with that.



Heat oil in a kadai and deep fry it till golden brown.






Take 2 tbsp of oil and add the ground paste and fry it till it turns brown. Turn the heat to low flame and add the chilli  pdr and coriander pdr and fry for a minute. Now add the tomato pieces and saute again till the tomatoes got mashed. Add 1/2 cup of water and  salt for the gravy and let it boil.




Now add the cashew paste and mix well  till the gravy becomes a thick sauce. Now add the fried koftas and garnish with coriander leaves.

Ingredients:

Chick peas ( kadala)                         : 1/2 cup   
Shallots(small onion)                       : 10 nos
Chilli pdr                                          : 1tsp
Coriander pdr                                   : 2tsp
Turmeric pdr                                    : a pinch
Salt
Onion(cut into cubes)                      : 1
Tomato (cut into cubes)                   : 1
Shredded coconut                            : 1cup
Oil                                                    : 1 tbsp
Mustard seeds                                  : 1tsp
Curry leaves
Coriander leaves for garnishing

Method:

Soak chick peas overnight. Cook it in a pressure cooker adding 1 cup of water (for 3 whistles). Remove from fire and keep aside.
Dry fry the chilli pdr and coriander pdr for 1 min (just to go the raw smell) and grind it with shallots(5nos) , ginger and garlic.
Open the lid of the cooker add the onion pieces and tomato pieces, salt, turmeric pdr and the ground masala. If there is water with the cooked chick peas, no need to add water. But if it is dry add 1/2 cup of water and cook again for 5 min till the vegetables and chick peas mix well with the masala.
Grind coconut to a smooth paste and add this to the curry, mix well and boil it for 2 more mins. remove from fire.
Chop the balance shallots. Heat oil in a kadai add mustard seeds, when it splutters add the curry leaves and finely chopped shallots. Fry it till the shallots become light brown and pour this to the curry. Garnish with coriander leaves. It goes well with Puttu, chappathi or even steamed rice!

Ingredients:

Chana (kadala)                : 1 cup
Onion                                : 1 big
Tomato                              : 1 big
Chilli pdr                          : 1tsp
Coriander pdr                   : 2tsp
Turmeric pdr                    : a pinch
Ginger                              : 1" piece
Garlic                               : 2 cloves
Coriander leaves             
(chopped)                         : 1/2 cup
Oil                                    : 2 tbsp

Method:

Soak channa over night and cook in a pressure cooker adding 1cup of water and keep aside.
Mince onions, garlic and ginger in a mixie. Take a non stick pan  and fry the onion mixture in oil till the raw smell of onion goes and turns light brown colour. Turn the heat low  and add the chilli pdr and coriander pdr  and mix well. Fry for 2 mins and add chopped tomatoes. Mix well and cook it till the tomatoes got mashed. Now add the cooked chick peas,(no need of adding extra water) salt and turmeric pdr. Cook for a while and mix well, the curry should be like a thick sauce.  Garnish with sliced onion and coriander leaves.



 

Ingredients :

Shredded cabbage               : 1 cup
Shredded coconut                : 1/2 cup
Chena dal                           : 2 tbsp
Turmeric powder                 : a pinch
Mustard seeds                      : 1/2 tsp
Red chillies                          : 2 split into 2
Salt
Curry leaves       

Method:

Cook chena dal till it become soft and there should not be much water as this curry is thick. Add cabbage, salt and turmeric powder and cook for 5 mins. Season with mustard seeds, red chillies and curry leaves. Finally add the coconut and mix well.

Ingredients:

Moong dal                            : 1/4 cup
Palak                                    : 1 small bunch
Chilli pdr                              :  1/2 tsp
Turmeric pdr                        : a pinch
salt
Shredded coconut                : 1/2 cup
Cumin seeds                        : a pinch
Mustard seeds                      :  1/2 tsp
Red chillies split                    : 2
Oil                                         : 1tsp

Method:

Wash and cut palak into small pieces.   Cook moong dal with turmeric pdr. When it is soft add palak, salt and chilli pdr,  cook again for 5 mins. Grind the coconut with cumin seeds to a smooth paste and add this and boil again for 2 mins. Remove from fire and season with mustard seeds and  red chillies.

റവ ലഡ്ഡു

Ingredients:

Rava                       : 1 cup
Sugar                      : 1 cup
Cashews                 : 10
Raisins                    : 10
Cardamom powder : a pinch
Milk                        : 5 tbsp
Ghee                        : 1 tbsp


Method:


Heat ghee in a kadai, add splitted cashews and raisins. fry it till golden brown colour. Add rava to this and fry till it slightly turns colour.


Add sugar to this and stir it again for 5 mins. Remove from fire. Heat milk and add little by little and make balls with this.

Ingredients:

Bread slices                   :  4
Potato                           :  1 big
Onion                            : 1
Green chillies                  : 2
Cumin seeds                  : a pinch
Salt
Oil for frying

Method:

Boil potato and remove skin. Heat oil in a  kadai and add cumin seeds, onion, chillies and saute for a while and add mashed potato, salt and mix together. Add coriander leaves and make small balls.
Remove crust from the bread slices and just dip it in water and squeeze it. Take a ball and put it inside the bread and cover it and make it in round shape. Deep fry it in oil till golden brown.

Variation:  Instead of potato mixture. mix coconut, sugar and cardamom powder  and place it inside the soaked bread and fry it. A tasty sweet is ready!!

Ingredients:

Pappadam                      : 5nos
Tamarind                       : small lemon size
Chilli pdr                       : 1tsp
Coriander pdr                : 1tbsp
Turmeric pdr                 : a pinch
Shallots                         : 10 nos
Fenugreek seeds           : a pinch
Shredded coconut         : 1/2 cup
Mustard seeds              : 1tsp
Green chillies               : 2 slit lengthwise
Salt
Curry leaves
Oil for  frying

Method:

Soak tamarind in 1 cup of water for 10 mins.   Cut pappadams into small square pieces, fry it in oil and keep aside.



  Grind coconut to a smooth paste and keep aside.

Heat a tsp of oil, add fenugreek seeds and fry it till golden brown colour,  add chilli pdr and coriander powder and fry for 2 sec, remove from fire, stir it well. Grind this along with shallots (5 nos)to a paste.

Extract tamarind (or you can use tamarind paste) , add this ground masala with 1/2 cup of water, turmeric powder, salt and boil this mixture for 5 mins. Now add the coconut paste and let it boil for 2 mins and remove from fire.





Chop the remaining shallots. Heat a kadai and add mustard seeds, when it pops add shallots and fry for a while and add curry leaves. Pour this to the curry and finally add fried pappads. Serve with rice.

Ingredients:

Tomatoes                               : 3 medium
Salt                                 
Curd                                       : 1/2 cup

For grinding

Green chillies                        : 4
Shredded coconut                  : 1 cup
Mustard seeds                       : a pinch

For seasoning:

Mustard seeds                        : 1/2 tsp
Red chillies                            : 2 split into 2
Curry leaves
Oil                                          : 1 tbsp                          

Method:

Grind coconut and green chillies together, towards the end of it add mustard seeds and grind it.  Boil tomatoes with salt till tomatoes become soft.  Add the ground coconut mixture and boil for 3 mins . Finally add the curd and mix well , before boiling remove from fire.
Season with mustard seeds, chillies and curry leaves.

Ingredients:

Chicken                   :  1/2 kg
Onions                    :  2
Shallots                   :  10
Garlic                      : 3 clove
Ginger                    : 1" piece
Chilli pdr                : 1tbsp
Coriander pdr         : 2 tbsp
Turmeric pdr          : 1/4 tsp
Tomatoes                : 2 medium
Peppercorns           : 10
Coconut milk         : 1/2 cup
Salt to taste
Oil                          :3tbsp

Method:

Dry fry peppercorns, chilli pdr and coriander pdr and grind it with shallots , ginger and garlic to a smooth paste. Clean and cut chicken into small pieces, add salt, turmeric pdr, 1tbsp ground masala and quarter cup of water cook it till the chicken become soft, keep aside.

Chop onions and tomatoes and keep aside.  Heat oil in a pan,  add chopped onion and saute it till light brown,  add the ground masala and saute it well,  add chopped tomatoes and saute well.  Now add the  cooked chicken to this along with the gravy  and boil till the gravy is thick. Add thick coconut milk to this, mix well. Garnish with coriander leaves.

Serve it with Idiyappam, Dosa or chappathi.