Elai Ada Sweet

Ingredients:

Coconut  1 cup

Jaggery 1/2 cup

Ghee

Cardamon powder

Ripe Jack fruit (optional)

1 cup rice

1 tsp boiled rice

Method:

Make poornam as of sweet modak. If you get jack fruit you can cook the jack fruit add in poornam (this is original elai ada)

Soak rice 1 cup for 2 hrs add 1 tsp boiled rice also for softness when soaking rice. Grind it very nicely as a thick paste add a little jaggery for a little sweet.Then spread batter in banana leaf spread poornam and fold the banana leaf and steam for 10 min. If you don't have banana leaf, just spread it in idli stand, add poornam and cover again on top and steam.

Brown Thogayyal

Ingredients

Urad dal 2tbsp

Heeng

Red chilly 3-4 (as per taste)

Oil

Tamarind small lemon size

Coriander leaves

Jaggery

Salt

Method:

Take a pan and add little oil. Fry urad dal, heeng and red chilly and turn off the gas and add a little amount tamarind.  Let the mix cool off. Grind this first then add some coconut, coriander leaves,salt and jaggery and grind it well. This goes well with rice and some curry like moolagootal.

Mango Moorkootan

Ingredients:

Ripe Mango -1

Red whole chillies- 4-6

Methi seeds - 1 tbsp

Curd - 1 cup

Coconut - 1/2 cup

Salt

Haldi

Heeng

Red chilli powder

Mustard seeds

Jaggery (optional)

Method:

Boil Mango pieces and seed with water, salt and haldi until it is soft. Fry roast methi seeds, red chili 4 of them. Let it cool. Grind it with coconut. Mix it in the mango, let it boil. Add red chilli powder for color. Now add beaten curd and mix well. Just boil it once. Add jaggery if you like. Temper with mustard seeds, heeng and red chili.

This goes well with rice or Roti.

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.