Mappazha Pullisherry

Ingredients

Mango Ripened - 1
Mustard Seed -1/2 tsp
Dry Chilly - 3
Green chilly-3
Turmeric Powder-1/2 tsp
Garlic- 2
Shallots- 4
Curry Leaves-1 sprig
Fenugreek Seeds-1/2 tsp
Cumin Seed -1/2 tsp
Coconut Milk -1/2 cup
Curd - 1 cup
Salt -as required
Oil - As required

Preparation

Peel the skin of ripened mango and cut it to cubes. Blend together the curd, coconut Milk and Turmeric Powder and keep it aside.
Heat oil in a pan and add mustard seed and let it splutter. To this add dry chilly, curry leaves, fenugreek, cumin and let it splutter. Next add garlic, shallots, green chilly and sauté till it becomes translucent. Add cubed mangoes to this and allow it to cook. Once it's cooked turn the flame to medium and add Blended curd, coconut Milk and turmeric.Mix well and keep stiring till it becomes warm.

Kadala parippu Mezhukkuperatti (chana Dal)

Ingredients

Kadala Parippu/Chana dal - 1/2 cup
Onion - 1 chopped
Ginger - 2 tsp.
Curry leaves -1 sprig
Chilly Powder
Perum jeerakam (fennel seeds) -1/4 tsp
Salt -as reqd
Oil -as reqd

How to prepare?

Pressure cook the dal for one whistle in medium flame(make sure the dal didn't mash it out). Heat oil in frying pan add curry leaves and fennel seed and let it splutter. Add onion and salt to it and sauté it, till it gets golden brown color. Next add chilly powder and sauté till it's raw smell goes off. Last add cooked kadala parippu and mix well and cook it for 15 minutes. Ready to serve with rice and chappathi.
 

Meen Vazhayillayil Pollichathu

Ingredients

a)Fish Fry

1. Fish - 1big size
2. Lemon Juice- 4tbsp
3. Salt- as required
4. Pepper Powder- 1/2 tsp
5. Turmeric Powder-1/2 tsp
6. Chilly Powder- 1tbsp

b)For Gravy

1. Green chilly- 1tsp
2. Ginger - 2 Tbsp(chopped)
3. Garlic - 3 Tbsp (chopped)
4. Shallots - 8-10 (chopped)
5. Curry Leaves - 2 spring
6. Chilly Powder-2 tbsp
7. Coriander Powder-1/4 tsp
8. Fenugreek Powder-1/2 tsp
9. Garam masala Powder-1/4 tsp
10. Turmeric Powder -1/4 tsp
11. Coconut Milk (thick)-1/2 cup
12. Tomato -1
13. Coconut Oil -As required
14. Large Banana Leaf - as required
15. Salt- as required

How to Prepare?

Here we have three parts, first shallow fry the fish, preparing gravy and second cook the rest part of the fish in banana leaf. Clean the Fish and marinate it with lemon juice and salt for 5 minutes. Heat oil in a frying pan and marinate fish with pepper powder, turmeric powder, salt, chilly powder and fenugreek powder. Keep it 5- 10 minutes. Shallow fry the fish in oil.

Pour oil in a wide pan or chatti and add curry leaves, garlic, ginger, green chilly and sauté it for 10 minutes then add shallots until it turns golden brown. Once shallots turn golden brown add thick paste of chilly powder, coriander powder, turmeric powder sauté it until it's raw smell goes. Next add tomato and let it cook till it get translucent. In a low flame add Coconut milk and cook it till the gravy thickens. Finally add garam masala and roasted fenugreek powder and mix well with the gravy and switch off the flame.

Next take washed banana leaf and make it soft by placing in low flame or dipping in hot water for 20-30 seconds. Place the banana leaf in an even surface and make sure that both side of fish is marinated with thick gravy. Wrap, fold and tie the leaves to ensure that there is no gaps or leaks. Place the package in a low heat pan and cook each side for 15 -30 minutes. Sprinkle water occasionally in pan so that leaf won't get burned. Let it cool and it's ready to serve with Rice, chappathi, Appam.

Kadala Mezhukkuperatti

Ingredients

• Kadala-1cup
• Shallots-7 nos
• Mustard-1tsp
• Curryleaves-2 sprig
• Chilly powder-1tbsp
• Garam masala-1tbsp
• Ginger- 3 tbsp(chopped)
• Salt-as reqd
• Tomato-1(chopped)
• Coriander powder-1/2 tbsp
• Oil-as reqd
• Grated coconut-1/2 cup

How to prepare?

Soak kadala overnight in water. Cook the kadala in cooker with salt & drain the water . Heat oil in a pan & add mustard to splutters then add curry leaves ,ginger, shallots & saute well till it becomes soft. Next add chillypowder,coriander powder let the raw smell vanish. Then to this add tomato ,when it becomes pulpy add grated coconut & saute well. Lastly add garamasala & cooked kadala saute well till all gets mixed well,add salt according to taste.

Cheera Thoran (Spinach)

Spinach was originally came from Southwestern Asia . Three species of spinach exist . It has been proved that the intake of spinach inhibits the appearance of cancerous tumours,especially lung cancer (so, smokers include this food) as it contains beta-carotenes . It is very appropriate in diets to loose weight .

Chemical constituents of spinach - vit-A,B,C,E & K,pottassium, calcium, phoshorus. It has antioxident property. As it contains high content of zinc & folic acid its valuable during pregnanacy & lactation.

Spinach prevents the appearance of heart illness, prevents formation of cancers especially those ones that generally develop in lungs,mouth,stomach, prevents cataracts,anemia,cholestrol,BP,constipation,tooth disorders, skin cancer..etc

Contraindicated to patients who are suffering from kidney stones,gall stones,arthritis & liver disease diet

Ingredients

1. Spinach-1 bunch
2. Mustard-1tsp
3. Rice-2tbsp
4. Curry leaves-1 sprig
5. Dried chilly's -2
6. Shallots- 6
7. Garlic -1
8. Green chillies- 3
9. Turmeric powder-1/2 tsp
10. Grated coconut-1/2 cup
11. Jeerakam-1/2 tsp

How to prepare ?

Clean the spinach & allow the excess water to drain out. Chop the spinach in small pieces and allow it to cook in low flame. Next chop the grated coconut,jeerakam,turmeric powder,green chillies & garlic.Add this mixture to the spinach which is in low flame & cook. Heat oil in a pan & add mustard seeds when it splutters add curry leaves ,shallots,dried chillies and rice (let it fry). Lastly add this fried ones to the cooked spinach.

Muringa Ella Thoran

Ingredients

1. Muringa ella-1/2 bundle
2. Door dal-3/4 cup
3. Mustard seeds-1/2 tsp
4. Onion-1/2(chopped
5. Grated Coconut-1/2 cup
6. Pepper powder-1 1/2 tbsp
7. Turmeric powder-1/4 tsp
8. Oil-as reqd
9. Salt-as reqd

How to prepare?

Cook the leaves with water in low flame till water dry's out & keep it aside. Then cook the dal & remove excess water from it . Then heat oil in a pan and allow mustard seeds to splutter, to this add onion & turmeric powder . Saute it for 15 minutes ,to this add muringa ella and dal both which is cooked before & free from water. When it becomes more dry add grated coconut ,pepper powder & salt .