പോന്നാങ്കണ്ണി ചീര  ഉപ്പേരി 

Ingredients:

Ponnankanni cheera                 :  1/2 bunch
Mustard seeds                          : 1 tsp
Red chillies                              : 2 break into 2
Raw rice                                   : 1 tbsp
Garlic                                       : 3 pods
Moong dal                                : 1 tbsp
Grated coconut                         : 2 tbsp
Salt to taste
Oil as required

Method:

Wash and cut the cheera very finely.
Cook the moong dal in a pan seperately for 3 mins adding little water to make it soft.
Heat 1 tbsp of oil in a kadai, add mustard seeds. When it splutters put the red chillies, raw rice and fry it. Then add the chopped garlic to this, again saute for a while. Then add the chopped greens to this, add salt and mix well.  Let the cheera cook for a min and add the moong dal and grated coconut to this and mix well. Switch off the fire. Serve it with rice.

Variation: You can make this dish with different types of greens available in the market. eg: Palak, Methi or spinach.

Kabsa is an Arabic recipe. Its very tasty, almost like our biryani but not spicy.

Ingredients:

Basmati rice                             : 2 cups
Green chillies                           : 2 long
Tomatoes                                  : 2 nos
Bay leaves                                : 2
Cinnamon                                 : 2 sticks
Cloves                                      : 2 nos
Garlic                                       : 2 cloves
Onion                                       : 1 sliced
Chilli pdr                                  : 1 tbsp
Turmeric pdr                            : a pinch
Maggie chicken cube               : 1 
Dried lemon                             : 1
Salt to taste
Cardamom                               : 3
Oil as required


For Chicken grill

Chicken legs                             : 2 pcs
Yoghurt                                     : 1 tbsp
Turmeric pdr                             : a pinch
Green chilli                               : 1
Ginger                                       : a small pc
Garlic                                        : 1 clove
Salt to taste
Pepper pdr                                : 1/2 tsp


Method: 

Grind green chilli, garlic and ginger to a paste.. Mix this paste with yoghurt, salt, pepper and turmeric pdr and marinate the chicken legs with this paste for 1 hour.

Slice the onion. Grind the tomatoes and make a puree.
Slit the green chillies and chop the garlic.
Soak basmati rice for 10 mins.
Heat oil(2 tbsp approx) in a kadai and fry the spices( cloves, cinnamon, cardamom and bay leaf) for 10 secs. Then add the garlic, onion and the green chillies and saute it. Now add the tomato puree and mix well.
Add salt, turmeric pdr and chilli pdr. saute for a few seconds.  Add the rice along with 3 and a half cups water.  Add the chicken stock cube and dry lemon to this, mix well. Then transfer this to a rice cooker and cook it.

Grill the marinated chicken and serve along with the rice.

കുറുക്കു കാളന്‍

Ingredients:

Yam(chena)                 : 1/4 kg
Raw banana                 : 1 no
Turmeric pdr                : a pinch
Pepper pdr                   : 1 tsp
Green chillies              : 3 nos
Grated coconut            : 3 cups
Cumin seeds                : a  pinch
Mustard seeds             : 1 tsp
Red chillies                 : 2 break into 2
Fenugreek seeds         : a pinch
Curry leaves
Yoghurt                      : 2 cups
Oil for seasoning


Method:


Cut yam & raw banana into 1 inch cubes. Put the banana pieces in water for 5 mins adding a pinch of turmeric pdr.  Wash yam and banana and cook it in a pressure cooker adding salt and pepper powder.
Grind coconut, green chillies and cumin seeds together into a smooth paste and keep aside.
Beat the yoghurt and add (sour curd is better) this to the curry and let it boil. When it becomes thick add the coconut paste to this and mix well. Boil for 3 more mins and remove from fire.

Heat oil in a kadai and add mustard seeds. when it splutters add red chillies, fenugreek seeds and curry leaves and pour this to the curry.

മത്തന്‍ ഓലന്‍ 

Ingredients:

Pachamathan(raw pumpkin)           : 1/2 kg
Green chillies                                  : 3nos
Coconut milk                                  : 1/2 cup
Salt to taste                              
Curry leaves
Coconut oil                                     : 1 tbsp


Method:


Cut pachamathan into small thin slices with skin. Cook it adding salt and a little water. Cut green chillies lengthwise and add this. When pumpkin becomes soft add the coconut milk and mix well. Remove from fire and add coconut oil and curry leaves.

Ingredients:

Snake guard(padavalanga)            : 1 (small)
Grated coconut                              : 1 cup
Cumin seeds                                  : 1/2 tsp
Mustard seeds                               : 1 tsp
Green chillies                                : 2 nos
Salt to taste
Oil                                                 : 1 tbsp
Turmeric pdr                                 : a pinch
Red chillies                                   : 2 (break into 2)
Curry leaves


Method:

Wash and cut padavalanga into small pieces and  keep aside.
Heat oil in a kadai, add mustard seeds, when it pops up add red chillies and curry leaves. Add padavalanga pieces to this. Add 1/4 cup water, salt and turmeric pdr and close it with a lid. Let it cook till the water got absorbed.
Grind coconut scrapings, green chillies and cumin seeds together coarsely and add this to the cooked padavalanga and mix well.

ലഡ്ഡു 

Ingredients:

Besan (gram flour)                : 2 cups
Sugar                                     : 2 cups
Cashews (broken)                 : 2 tbsp
Raisins                                  : 1tbsp
Kalkandu(sugar candy)        : 1 tbsp
Cloves                                  : 5 nos
Cardamom pdr                     : 1 tsp
Ghee                                     : 2 tbsp
Kesari colour                       : a pinch
Edible camphor
(pacha karpooram)              : a pinch
Milk                                    : 1 tbsp
Oil  for frying

Method:

Add water little by little to the besan to make a loose batter( like dosa batter)





Heat oil in a kadai. Gently pour 1 ladle batter in the boondi ladle  and tap it. Droplets of batter will fall into the hot oil, fry it (do not fry it till crispy). Remove it from oil and repeat the process with the remaining batter and keep aside.




Take a pan, add water to the sugar and boil it. Add milk to it, the impurities will come to the surface. Remove it with a spoon. Add a pinch of kesari pdr to this and mix well.



 

Boil the sugar syrup till we get the one string consistency  (when you touch it between your index finger and thumb and pull it apart, it should form a string). Remove from fire.

Heat ghee in a kadai and fry cashews, cloves and raisins separately.

Add fried cashews, raisins, pacha karpooram, cloves and cardamom pdr to this.
Add boondi to the sugar syrup and mix well.  Add a tsp of ghee and make balls out of it.




 Tasty laddus are ready!!