Ingredients:

• 1/2 cup ada
• 4 green cardamoms
• 1 tblsp sugar (cheeni)
• 1/4 cup pure ghee
• 12 cashewnuts
• 2 tblsp sultanas
• 1 1/2 cups coconut (scraped)
• 1 cup palm jaggery (gud)

How to make ada pradhaman:

It is usually made in a big Uruli as it also adds up taste to the dish.

• Heat 2 tablespoons ghee and fry the ada lightly.
• Grind the cardamoms with the sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry the cashewnuts and kishmish till light brown.
• Soak the coconut in 1 cup warm water, grind and extract thick milk. Repeat the process and make a second extract and keep aside. Crush the jaggery to fine powder and keep aside.
• Boil ada in 1 cup water and the second extract of coconut milk. The ada should remain soft but hold its shape.
• Add the jaggery and continue cooking till it thickens. Heat the remaining ghee and add to the pradhaman.
• Mix in the first extract of coconut milk, the fried dry fruits. Stir well and heat thoroughly.
• Sprinkle the cardamom powder and serve at room temperature.

Prawns -1 kg cleaned and deveined
Oil -1/4 cup
Ginger – 1 TBS
Garlic -1 TBS  (paste)
Chillies -2 (long slices)
Chilli powder – 1 TBS
Turmeric powder – 1/2 tsp
Tomatoes – 2 (diced)
Coconut milk – 1 cup (1st press set aside)
Coconut milk – 1-1/2 cup  (2nd &3rd press)
Shallots – 2  (diced)
Salt (to taste)
Ground black pepper – 1/2 tsp
Mustard seeds – 1/2 tsp
Shallots – 1/2 tsp
Curry leaves -for garnish

Preparation

Mix the prawns,turmeric,garlic together and set aside for 30min. In a clay pot if available or saute pan heat the oil, saute the shallots, ginger, green chillies for about 10min until oil seperates. Add the chilli powder and saute for a few more minutes add diced tomatoes and then the prawns and 2nd and 3rd pressed milk (or half a can of coconut milk if fresh cannot be obtained). Cook the prawns for about 20-30min until the prawns turn a bright pink color and are not rubbery. Set aside. In a skillet fry some mustard seeds then add 1 tsp shallot and curry leaves. Pour onto curry and serve hot with rice or chapatis.

Chopped Onion - 1

Carrot - 250gm

Green Chilli - 2nos

Ginger - 1inch piece

Water - 3cups

Salt, Pepper, - to taste

Butter

Cheese cube - 1

Method :

Cut the carrot into small pieces. Heat some butter in a pan and saute the onions in it. Add the carrot. After some time add chilly and ginger to it. Put the contents into a pressure cooker and cook . When it cools, grind and sieve the vegetables. Add some water and heat the soup. Before removing from fire add salt and pepper powder to it. Garnish with grated cheese

Tapyoka is “Kappa” in malayalam. “KAPPA” is considering as a traditional dish of kerala which contains rich protiens and other vitamins. This is an ideal food which can serve with fish cury.

Ingredients

Kappa – 1 Kg
Turmetic Powder – 1/2 tsp
green chilli – 5 Nos.
Garlic – 5 nos
Grated cocunut – 1/2 cup
cocunt oil – 2 tsp
dried red chilly – 2 no.(make small pieces)
curry leaves
mustard seeds
2 small onion pieces

Preparation

Preparing this dish is very easy. Peal the Kappa and boil in sufficient water till become soft(around 15 minuts), drain the water.

make a the paste of garlic, grated cocconut, green chilly, small onions and add the paste to the cooked Kappa along with the turmeric powder. Put a pan on stove and pour the cocunut oil and boil the oil in medium fire, after 1 minute add mustard seeds, dried red chilly, curry leaves and fry all the ingredients. Pour this mixture into tapyoca and mix well. Serve with fish curry and rice.

1 cup unsweetened chocolate, melted and cooled

1 3/4 cup sifted cake flour

2 1/4 teaspoons baking powder

3/4 teaspoon salt

1/3 cup vegetable oil

3/4 cup milk

1 teaspoon vanilla

1 egg

1 cup sugar

Sift together the flour, baking powder, and salt. Stir in oil, milk and vanilla and beat until batter is very smooth. In another bowl, beat the eggs until thick and foamy. Gradually add sugar and continue beating until well blended. Fold egg and sugar mixture thoroughly into batter. Drizzle chocolate over the batter then cut through batter several times to give a marbled appearance. Pour into a greased and floured 13×9x2-inch baking pan. Bake at 325° for 35 to 45 minutes. Cool then frost.

Yummmyyyyyyyyyyyyyyyyyyyyyyyyy Cake Ready. Taste it.

Spinach – 500 gms
Onions – 5 medium sized
Garlic – 2-3 flakes
Cooking oil – 6-7 tbsps
Cummin seeds – 1 tbsp
Paneer – 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder

Method

1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (or any other shape. whom am I to tell you to cut to cubes?) Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with nan or rotis.

Puttu (Steam Cake)

Ingredients

Roasted rice powder
Salt
Jeera – 1 pinch
Grated coconut -1 half
Water

Add all the ingredients except coconut to make a mixture. The water level will be in such a proportion that it should be dry, don’t stick on your palm and when you make a ball out of that and put it down in a plate it won’t break. Hope you understand what i told. Boil water in the puttu maker pot or cooker and allow boiling. Take the pipe like part of puttu-maker, place the small hole-plate in it and put some grated coconut. On that coconut put rice mixture till half the pipe. Again put the coconut and last close it with the lid. This will help the steam to reach the pipe very easily. It will take only 2-3 minutes to cook the puttu.

 Kadala curry (Chana masala)

Ingredients

Black Chana
Onions
Meat masala
Grated coconut

Cook chana with onion. Don’t put salt in the beginning. it will not get cooked properly. Fry coconut in low flame. No need to add oil. When it turns golden color, add meat masala and keep for 1 minute. Grind these ingredients to make a thick paste. Heat oil and add mustard and curry leaves and add this mixture and enough salt. Add cooked chana to this and allow to boil.

One of my favorite breakfasts. Try it. You also will like.

Ingredients

Rice powder – 4 cups
Grated coconut – 2 cups
Roasted rava – 1 cup
Water – 1 1/2 – 2 cups
Yeast – 1/2 tsp
Sugar – 1/2 tsp
Salt

Preparation method

Boil water and add rava to that. Make a thick paste. Keep it for cooling. in half cup of warm water mix yeast and sugar and keep this for 10-15 minutes. Take yeast water, rava and rice powder and 2 cup water in mixie and mix it nicely. Keep it for 8-10 hrs. Grind coconut nicely. If you like you can add some sugar also. Add this coconut paste to the mix and add enough salt. On the heated pan, pour 1 spoon of appam mix and keep it close using the lid. No need to turn it. After 1 minute your soft appam is ready. Chicken roast is a best combination with this appam. If you are a vegetarian try vegetable kuruma.

Chilly powder
Turmeric powder
Coriander powder
Small onions
Garlic
Black pepper
Fenugreek
Asafetida
Mustard
Curry leaves
Tamarind
Small piece ginger (optional)

Preparation Method

Heat black pepper, fenugreek and a pinch of asafetida and powder it. Crush garlic and onions and ginger. Heat a pan and add little bit oil. Season mustard and curry leaves. Add garlic and onion. Let it become golden brown. Add coriander powder. When it becomes dark brown, add turmeric powder and chilly powder. Add the powdered ingredients and enough salt and tamarind paste. Now add water according to your requirement. This rasam is bit spicy. Still it is very good for cold and digestion.

You may notice that I never tell you about the quantity of ingredients. Its only because, I am also not sure about that. While making a dish if I feel something is missing, I will add it that time. I love to put more chilly and salt. You may not like that much spicy dish. So please forgive me. But I am sure about the ingredients.