Ingredients:

Rava                                          : 1/2 cup
Semiya(vermicelli)                   :1/2 cup
Onion                                        : 1 big chopped
Tomato                                      : 1 chopped
Carrot                                        : 1 chopped
Peas                                           : 1/2 cup
Beans                                        : 6 nos chopped
Mustard seeds                           : 1/2 tsp
Channa dal                                :1/2 tsp
Urad dal                                    : 1/2 tsp
Turmeric pdr                             : 1/4 tsp
Salt  to taste
Oil to taste
Coriander leaves & curry leaves


Method:


Roast rava and semiya seperately and keep aside.
Chop onion, green chillies and ginger.
Heat  oil in a kadai and add mustard seeds. When it pops up add channa dal, urad dal and curry leaves, chopped onion, green chillies and ginger.




Saute it for a minute and add the chopped tomato.Saute again till it become soft. Now add the veg (carrot, beans) and peas and saute again for a minute and add 2 cups of water. Add salt and turmeric pdr, let it boil well. Now add the semiya and cook it for a while till it become slightly soft.





Then add the roasted rava slowly and mix well.  Remove from heat.   Garnish with coriander leaves. Serve it hot with coconut chutney.

Ingredients:

Button mushrooms              :  200gms
Onion                                   : 1 big (chopped) 
Capsicum                             : 1 small
Garlic                                   : 1
Turmeric pdr                        : 1/4 tsp
Crushed pepper                    : 1 tsp
Salt                                       : to taste
Coconut oil                          : 1 tbsp


Method:


Wash and slice mushrooms.
Heat oil in a pan, add chopped  garlic and onion and saute it well. Then add the chopped capsicum to this and saute again for 1 mins. Then add the sliced mushrooms to this. Add salt, turmeric powder and saute well ( no need of adding water)  till it becomes dry. Then add the crushed pepper to this and mix well. Remove from fire and serve hot!

എണ്ണ കത്തിരിക്ക

Ingredients: 

Brinjal (small size)                        :  6 nos
Tamarind                                       : small lemon size
Turmerc pdr                                  : 1/4 tsp
Chilli pdr                                       : 2 tbsp
Coriander pdr                                : 2 tbsp
Fenugreek seeds                            : 1/4 tsp
Shallots                                          : 10 nos
Garlic                                             : 3 cloves
Ginger                                            : 1/2 " pc
Salt to taste
Mustard seeds                               : 1 tsp
Oil                                                 : 2 tbsp
Grated coconut                             : 1 cup

Method:

Slit brinjal into four parts without cutting it fully and put it in water.
Soak the tamarind in 1 cup of water for 10 mins.
Heat 1 tsp oil in a kadai, add fenugreek seeds and fry it till it becomes brown. Reduce flame and add chilly pdr and coriander pdr. Fry it for a few secs till the raw smell goes. Remove from fire. Add 6 nos of shallots, garlic, ginger and grind it to a paste.
Take a portion of the paste and smear it inside the brinjal. Heat 1 tbsp of oil in a kadai and add the brinjal to this and saute this for 2 mins.




Add the remaining masala paste to this and saute for 10 secs. Then add the tamarind extract to this. Add turmeric pdr and salt. Let  the brinjal cook in this for 4 - 5 mins.
Grind the grated coconut to a paste and add this to the curry. If it is too thick add some more water and let it boil for 1 min. It should be a semi thick gravy.



Heat balance oil in a kadai add mustard seeds. When it pops up add chopped onion to this and saute for  2mins. Pour this to the curry. Garnish with curry leaves.
It goes well with steamed rice!!







  

Ingredients:

Irimbampuli                     : 1/4 cup
Grated coconut                : 1/4 cup
Turmeric pdr                   : a pinch
Chilli pdr                         : 1tsp
Coriander pdr                  : 1/2 tsp
Mustard seeds                 : 1/2 tsp
Curry leaves                    : 1 sprig
Shallots                           : 6 nos
Oil                                   : 1 tbsp

Method:

Wash and clean the irimbampuli well. Cut into small pieces.
Chop shallots and keep aside.
Fry coconut till it changes to light brown colour and add chilli pdr and coriander pdr, mix well and remove from fire. Grind it into a smooth paste.
Cook irimbampuli with salt and turmeric pdr for 2 or 3 mins. Add the coconut paste to this and cook for 2 more mins and remove from fire.
Heat oil in a kadai and mustard seeds. When it splutters add curry leaves and chopped shallots, saute well and  add this to the curry. Goes well with steamed rice!!

Ingredients:

Irimbampuli                         : 2 cups
Kashmiri chilli pdr               : 1 tbsp
Chilli pdr                              : 1 tbsp
Fenugreek seeds                   : 1/4 tsp
Asafoetida  powder              : 1/4 tsp
Salt to taste
Garlic(optional)                   : 6 cloves
Gingelly oil                         : 2 tbsp


Method:

Wash and clean irimbampuli well. If it is big size, cut it into four(lengthwise).
Dry roast fenugreek seeds and powder it.
I'm using kashmiri chilli pdr also to get red colour for the pickle.
Heat oil in kadai and add the irimbampuli, saute well till it changes colour.
Saute garlic in a pan and add this.
Add salt, both the chilli pdrs, fenugreek powder and asafoetida pdr. Mix well and remove from fire.
Use it next day itself and keep it in fridge.