Ingredients:

Spinach leaves  chopped             :   1/2 cup
Besan( gram flour)                       :   1 cup
Rice flour                                     :   2 tbsp
Salt to taste
Green chillies                               :  2 nos chopped
Onion                                           :  1 finely chopped
Oil for frying





Method:



Mix besan, rice flour and salt together. Add chopped spinach, chopped onion and green chillies to this and add 1or 2 tbsp of water (dont add excess water as the batter should be thick and sticky).
Heat oil in a kadai, make small fritters and drop them in hot oil and deep fry them till golden brown in medium flame.
Drain out excess oil and serve it with tomato ketchup.           

Ingredients:

Cooked rice             : 2 cups
Coriander leaves     : 1/2 bunch
Green chillies          : 3 nos
Grated coconut        : 2 tbsp
Roasted channa dal : 2 tbsp
(pottukadala)
Salt to taste
Mustard seeds         : 1 tsp
Oil as required
Red chillies             : 2 break into 2
Curry leaves           : 1 sprig


Method:

Grind green chillies, coconut, coriander leaves and pottukkadala and salt together to a paste.

Heat oil in a kadai add mustard seeds. When it pops, add red chillies, curry leaves and add the ground paste and mix well. Finally add the cooked rice and mix well. Remove from fire. Serve hot.
                                                                        
   




                                                                             

Ingredients:

Cooked rice                 : 2 cups                              
Turmeric pdr               : 1 pinch
 Lemon Juice              : 1 Tbsp(juice of 1 lemon)
Ginger                         : 1" pc finely chopped
Green chillies             : :3 chopped
Hing                           : a pinch
Mustard seeds            : 1tsp
Red chillies                : 2 break into 2
Coconut  oil               : 2-3 tsp
Roasted ground nut    :2 tsp
Urad dal                     : 1 tsp
Salt to taste

Curry leaves


Method: 

Heat oil in a kadai, add mustard seeds. When it splutters add red chillies,curry leaves, chopped ginger and chopped green chillies and saute this for a minute. Add hing and turmeric pdr to this, stir well. Now add the cooked rice and salt . Mix well and saute it for 2 minutes and remove from fire. Finally add the lime juice and roasted ground nuts. Serve it with potato chips.

Ingredients:

Fish  pieces                             : 1/2 kg
(any fleshy fish eg: king fish)
Shallots chopped                    : 5 -8 nos
Green chillies                         : 2 slit lengthwise
Ginger  chopped                    : 1" pc
Garlic chopped                      : 2 cloves
Curry leaves                          : 1 sprig
Grated coconut                      : 1 cup
Pepper corns                          : 1 tsp
Chilli pdr                               : 2 tsp
Turmeric pdr                         : 1/4 tsp
Coriander pdr                        : 1 tbsp
Tamarind                               : small lemon sized
                                                   ball
 Oil                                        : 2 or 3 tbsp
 Salt to taste
Lemon juice                           :1 tbsp


Method:

Soak tamarind in 1 cup of water and extract the juice and keep aside.
Wash the fish pieces thoroughly and marinate it with salt, a pinch of turmeric pdr and 1 tbsp lemon juice and keep aside.

Grind coconut, chilli pdr, coriander pdr, and pepper corns together to a smooth paste and keep aside.
Heat oil( 2 tbsp) in a kadai, add chopped garlic and ginger saute for a while and add the chopped shallots. Saute for 2 mins and add green chillies and curry leaves, saute again for 1 more min. Then add the tamarind extract, salt and turmeric pdr. Let it boil for 2 mins. Now add the ground coconut mixture and boil again for 1 min and finally add the fish pieces and cook again for 2 mins. Remove from fire. Goes well with steamed rice!

Ingredients:

Puthina(mint) leaves           : 1 cup
Grated coconut                    : 1 cup
Red chillies                         : 4 -5 nos
Urad dal                              : 2 tbsp
Channa dal                          : 1 tbsp
Fenugreek seeds                 : 1/4 tsp
Asafoetida                          : 1 small pc
Tamarind                            : 1 small ball(gooseberry size)
Salt to taste
Oil                                      : 1 tbsp


Method:

Heat a kadai with oil and add asafoetida  first. Then add fenugreek seeds, red chillies, urad dal and channa dal one by one and roast it till the dals changes the colour. Then add the grated coconut and fry it till it slightly changes the colour. Finally add the puthina leaves and switch of the stove. Mix well and cool it. Then grind all this together along with tamarind and salt. Dry grind it first then slowly add very little water, it should be thick.
Have it with rice adding ghee, very tasty combination!!