Nelikai (Amla) Arachukalaki (chutney)

Ingredients:

Amla (Gooseberry) - 8

Salt

Grated coconut 

Green chillies - 4

Mustard seeds

Oil

Method:

Boil Amla with salt and water until soft. Drain water and let  it cool. Grind it with coconut and green chillies. Temper with mustard seeds.

This goes well with any moolakootal.

 

Methi Dal

Ingredients:
Fresh Methi leaves
Towar dal
Green chillies
Mustard
Jeera
Salt
Haldi
Ghee

Method:
Boil towar dal and set aside. Take ghee in a pan and temper with mustard, jeera, haldi, green chillies. Add boiled dal and salt as per taste. Add water as needed. Serve hot with roti or rice.

Tomato raita

Ingredients:
Tomato
Coconut (optional)
Curd
Mustard
Green chillies
Salt
Sugar (optional)

Method:
Dice the tomatoes. Take oil in a pan. Add mustard seeds and when it splutters add chopped green chillies and tomatoes. Saute till tomatoes are cooked. Turn off the flame and add coconut(optional), 1/2 teaspoon sugar (optional), salt as per taste. Mix curd before serving.

Mathanga Elissery (Red Pumpkin curry)

Ingredients:
Red Pumpkin
Coconut 1 cup
Whole Red chilli (8)
Jaggery
Salt
Haldi
Black pepper
Mustard
Urad dal
Curry leaves
Jeera

Method:
Boil red pumpkin with salt and haldi. Grind 1/2 cup coconut, red chilli (4), jeera, black pepper to smooth paste. Mix it with red pumpkin. Add some salt and jaggery as per taste. Add water if needed. Season with mustard, urad dal, coconut, curry leaves. Saute the seasoning till coconut is light brown in color and nice aroma comes from it. You can adjust the spice according to taste. Serve hot with rice and ghee.

Variation:
You can add cooked towar dal to this mix.

Combination:
This goes well with tomato or any other raita and pappadam.

Sev

Sev

Its that time of the year when its Diwali. Diwali without snacks is of no fun. This is one of the savory item that I loved as a kid and used to enjoy it when my Mom made. Now its time for me to make it so that my kids get to enjoy it.

Ingredients:

Rice flour - 1 measure (2 cups)

Gram flour (Besan) - 1/2 measure (1 cup)
Ajwain (Carom seeds) - 1 teaspoon
Red chilli powder as per taste
Salt as per taste
Warm Oil - 2 tablespoons
Oil for deep frying

Method:

Mix all the above ingredients by adding little water. Heat oil in a pan for deep frying. To test if the oil is ready drop a  pinch of dough.If it rises immediately,temperature is just right. Make the sev using the sev mould over the oil in a circular manner. Let it cook in one side till bubbles cease.Flip it and again cook till its light golden. Remove and drain in a tissue. Adjust the flame whenever needed so that it doesn't turn brown.

Dough

Filling dough in mould

Frying in oil

Pokavadam (Ribbon Pakoda)

Pokavadam

Its that time of the year when its Diwali. Diwali without snacks is of no fun. This is one of the savory item that I loved as a kid and used to enjoy it when my Mom made. Now its time for me to make it so that my kids get to enjoy it.

Ingredients:

 Rice flour - 1 measure (2 cups)

Gram flour (Besan) - 1/2 measure (1 cup)
Asafoetida - teaspoon
Red chilli powder as per taste
Salt as per taste
Warm Oil - 2 tablespoons
Butter  - 1/4 cup melted
Oil for deep frying

Method:

Mix all the above ingredients by adding little water. Heat oil in a pan for deep frying. To test if the oil is ready drop a  pinch of dough.If it rises immediately,temperature is just right. Make the pokadam using the ribbon pakoda mould over the oil in a circular manner. Let it cook in one side till bubbles cease.Flip it and again cook till its light golden.Remove and drain in a tissue. Adjust the flame whenever needed so that it doesn't turn brown.

Dough

Mould

Filling dough in mould

Frying in oil

South Indian style Palak (Spinach)

This is one of the best Palak dishes that I love. I cannot make it as good as my Mom, but still make it sometimes.

Ingredients:
Palak (Spinach) - 1 bunch
Towar Dal
Whole Red Chillies - 4
Fresh grated Coconut - 1/2 cup
Haldi Turmeric powder
Salt
Oil
Mustard seeds

Method:
Boil towar dal in cooker. Boil Spinach with some salt and haldi and little water. Blend it in a blender, just once. Grind coconut and red chillies to a smooth paste. Mix boiled towar dal, spinach and coconut paste, mix well and boil. Season with mustard seeds.