Ingredients:

Palak leaves            : a bunch
Garlic paste             : 1 tsp
Onion                      : 1 chopped
Basmathi rice          : 2 cups
Salt to taste
Green chillies         : 2 nos
Lime juice              : 1 tsp
Cumin seeds           : 1/2 tsp
Broken cashews     : 1 tbsp
Ghee                       : 2 tbsp

Method:

Wash and blanch the palak leaves. Grind it with green chillies to a paste and keep aside.
Cook the rice adding three and a half cups of water and salt in a rice cooker and keep aside.
Heat ghee in a kadai and fry the cashews and remove it from the kadai . In the same kadai fry cumin seeds, add garlic paste and saute for a few seconds. Add the chopped onion and saute it well and then add the palak puree. Saute it well until the it leaves from the sides of the pan.
Add the cooked rice and mix well.




Add the lime juice  and mix. Garnish with fried cashews. Serve it potato chips or pappad and pickle.

Ingredients:

Chicken                        : 250 gms
Pepper corns                : 1 tbsp
Coriander pdr               : 1 tbsp
Cumin seeds                 : a pinch 
Turmeric pdr                : a pinch
Ginger garlic paste       : 1tsp
Garam masala               : 1/2 tsp
Salt to taste
Shallots                        : 5 nos
Onion                           : 1 cut into cubes
Capsicum                     : 1 cut into cubes
Coconut oil                  : 2 tbsp
Coriander leaves          : 1 tbsp




Method:

Roast pepper corns, cumin and coriander pdr. Grind it with shallots.
Wash and  cut chicken into small pieces.



Heat 1 tbsp oil in a kadai,  add ginger garlic paste & saute it, add the ground masala, turmeric pdr and chicken  pieces and salt. Add half glass of water to this and close it and cook till the chicken become soft and the water got absorbed.  Remove from fire. Take a kadai heat the remaining coconut oil, add the onion and the capsicum and saute for a while. Add this to the chicken and mix well. If you want it more spicy add some crushed pepper over this and serve hot!!

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!!