Pazham pori

Ingradients
1.Nenthrakkay / ethapazham- 4, peeled
2.Maida -  3/4 cup
  Rice flour- 1/4 cup
  sugar 3 tbsp -(alter as you need)
  cardamom ,crushed- 2 pods
  ellu/sesame seeds - 1/2 tsp
  Salt - A pinch
  turmeric powder - a pinch
  Water - 1 1/4 cup
3.oil - To deep fry

Steps to Prepare

1. Make a batter by mixing ingradient (2).
2. Cut the bananas to 2 portions and then slice them lengthwise.
3. Heat oil in a deep pan in medium heat.
4. Dip the banana pieces in the batter to coat it well and then drop in oil
5. Fry until both sides become golden brown.
6. Remove with a slotted spoon and drain on to a paper towel.

Rice balls

Ingradients
1. rice flour ,roasted and cooled -3/4 cup
   coconut milk -3/4 -1 cup ,medium consistency
   ellu / sesame seeds - 1 tsp
   jeerakam / cumin seeds - 1/2 tsp
   salt - to taste
2. oil- to deep fry

Steps to prepare
1. Heat coconut milk and bring it to boil.Add salt.Stir well.
2. Add rice flour and mix everything.
3. When it is wet enough add ellu and jeerakam.
4. Remove from heat.
5. When it is warm enough to handle,knead the dough.
6. Make very small balls from the dough.
7. Heat oil in a frying pan and deep fry all balls till they turned golden brown colour.

Pork ularthiyathu

Ingradients
1.pork - 1/2 kg ,cut into small pieces
  coriander powder- 2 tablespoon
  chilli powder- 2 tsp
  turmeric powder-1/2 tsp
  garlic -6 cloves ,crushed
  ginger - 2 tsp , crushed
2.onion - 2 medium ,thinly sliced
  green chilli -3 , slit lengthwise
3.pepper powder- 2 tsp
  garam masala - 2 tsp
  curry leaves - a spring
4.oil  - 2 tablespoons
  salt - to taste

Steps to prepare
1. Heat a pan over low heat.
2. Roast coriander powder and chilli powder seperately till the colour becomes dark.
   Keep strring while roasting.
3. Marinate pork with roasted powders,ginger, garlic,turmeric powder and salt.Keep it aside for half  an  hour.
4. Cook meat with 1/2 cup of water.
5. Heat oil in a pan.Add sliced onions and saute for 2 mins.
6. Add green chillies and continue to cook until onions are golden brown.
7. Now add curry leaves,black pepper powder and garam masala and saute for 2 mins.
8. Then add cooked meat and stir it for some time ,until everything mix well.
9. Keep it for about 30 mins in low heat.
10.Remove from heat and serve hot.

Carrot Pickle

Ingradients

1. carrot - 2 big,cut into long thin pieces
    salt - to taste
2. ginger - 1tbsp ,sliced thinly
   garlic - 2tbsp ,sliced thinly
   green chilli - 7,split lengthwise
3. oil - 2 tbsp,prefered nallenna(sesame oil)
    mustard seeds - 1tsp
4. vinegar - to taste

Steps to prepare
1. Heat oil in a pan .Keep the flame in medium.
2. Splutter mustard seeds.
3. Add ginger,garlic and green chillies.Saute for a minute.
4. Add carrot and salt.Mix all together.
5. Remove from heat and pour vinegar.
5. Store it in an airtight container.

Sugar coated Shapes

Ingradients

1. maida - 2 cup
   egg ,beated - 1  
   cardamom seeds,crushed - 1/2 tsp
   salt - a pinch
2. water - to knead
3. oil -for deep frying

for sugar coating
1. sugar - 1/2 cup
   water - 2tsp

Steps to prepare
1. Mix ingradient (1) in a bowl.
2. Add water little by little and knead well to get a soft dough.
   Cover it with a wet cloth and keep it for 15 minutes.
3. Roll out the dough into thin round.Using a knife cut it into small pieces.
4. Heat oil in a pan.
5. Fry the pieces until both sides begin to turn golden colour.

For sugar syrup
1. Heat sugar and water in a pan.Let it boil and bring it to thick consistency such that the sugar syrup will
   coat the fried pieces.
2. Remove from heat.
3. Pour the syrup over the fried pieces and allow it to cool.

Store in an airtight container.

Chicken Mappas

Ingradients

1.Chicken – 1/2 kg, cut into medium size pieces
2.Onion – 3 medium, sliced very thinly
  Ginger,finely chopped - 2 tablespoons
  garlic,finely chopped – 2 tablespoons
  Green chili –5
3.Garam masala – 2 tablespoon
  Coriander powder –2 tablespoon 
  Turmeric powder – 1 tsp
4.Medium thick coconut milk – 2 cups
  Thick coconut milk – 1 - 1 1 /2 cup
5.Mustard seeds – 1/2 tsp
  Small onion ,chopped– 6
  Curry leaves
  Oil
  Salt

Steps to prepare

1. In a pan ,marinate the chicken pieces with half of the total qty of onion, ginger,garlic,
   green chili,garam masala, coriander powder, turmeric powder, curry leaves & salt.
2. Keep it aside for 15 mins.
3. Cook the marinated chicken in medium thick coconut milk, till the chicken becomes tender.
4. Heat oil in a pan & splutter mustard seeds.
5. Add small onions, remaining portions of big onion,
   ginger, garlic, green chili,turmeric powder and curry leaves. Saute it for 3 mins.
6. Add remaining portions of coriander powder and  garam masala. Fry it till the oil starts to seperate.
7. Add cooked chicken and mix well.
8. Add thick coconut milk and cook for about 5 mins.

It makes a great combination with Idiyappam or Paalappam.

Beans-carrot mezhukkuvaratti

Ingradients

1.Beans-  200gm
  carrot   -2 large.
  Green chilli ,slit - 3
  Salt - to taste
2.Onion,chopped  - 1 medium
   Oil-    2 tablespoons
   Mustard seeds  - 1/2 tsp
   curry leaves   - 5 petals

Steps to make

1. Cut beans and carrot into small pieces.
2. Heat oil in a pan.Slutter mustard seeds and curry leaves.
3. Add onions and saute it for 5 mins.
4. Add beans,carrot,green chilli and salt and saute it for a minute.Cover the pan with
   a lid for 1 minute.
5. Take the lid off.
6. Keep it for about 20 mins in low heat.Stir it in every 5 mins.
7. Remove from heat and serve hot with rice.

Cherupayar Thoran

Ingradients

1.cherupayar - 1 cup
2.small onion ,chopped- 2 tablespoons
  Green Chilli  - 3 Nos.
  Garlic        - 2  cloves
  Turmeric powder - 1/4 tsp
  Coconut, grated - 1/2 cup

3.Oil   - 2 tsp
  Mustard seeds- 1/2 tsp
  curry leaves - a little
 
  salt  - to taste

Steps to Prepare

1. Soak cherupayar for 2 hours after cleaning.
2 .Then take it in a pressure cooker with 3/4 cup of water and a pinch of salt.keep the
   flame in high and allow to cook till the cooker whistles 2 times.
   Remove from heat and allow the steam inside the cooker to dissipate.

3. In a mixer, take ingradient (2).
   Grind it with out using water.Keep it aside.
4. Heat oil in a pan and splutter mustard seeds.
5. Add small onions and curry leaves.Saute it until onions become golden brown.
6. Add cooked cherupayar and stir it for 2 mins.Then add the grinded mixture
   and keep the pan covered for a minute.Adjust salt according to taste.
   Remove from heat.
   Serve hot with rice.

Moru kachiyathu

Ingradients

1.Buttermilk - 1 cup
2.mustard seeds + Fenugreek seeds(uluva) - 1/2 tsp
3.Red chilli - 2
  curry leaves - a little
  Turmeric powder - 1/2 tsp
  small Onion , finely chopped - 1 tablespoon
  ginger ,finely chopped - 1 tsp
  garlic , finely chopped - 1 tsp
  green chilli , finely chopped - 1/2 tsp

4.oil  - 1 tablespoon
  salt  - to taste

Steps to Prepare

1. Heat oil in a pan.Splutter mustard seeds and fenugreek seeds.
2. Add ingradients (3).Fry it for 2 minutes.Remove from heat.
3. Pour Buttermilk and stir continuously for some more minutes.
4. Once it cooled add salt according to taste.
    Serve with rice.

Beef Ularthiyathu

Ingradients
1.beef - 500gm (cut into small pieces)
  meat masala -1 tsp
  onion ,finely sliced - 2 medium
  green chilli - 1 slited
  ginger , finely chopped - 1 1/2 tsp
  garlic ,finely chopped  - 1 1/2 tsp
  turmeric powder  - 1/4 tsp 
  pepper powder-2 tsp
  garam masala - 1/2 tsp
  thengakothu (coconut pieces)- 2 tablespoons
  salt - to taste
2.mustard seeds   - 1/2 tsp
  curry leaves
  oil - 3 tablespoons

Steps to prepare

1.Mix the ingradients in (1) and keep it for 15 mins.
2.cook in mediumheat until the beef become tender.(add a little water if needed)
3.Once the beef is cooked ,remove it from heat and keep it aside.
4.heat oil in another pan.Splutter mustard seeds and curry leaves.
5.Add cooked beef and fry it until the beef become dark brown.

Kozhukatta

Kozhukatta is a popular kerala sweet  made from rice flour,grated coconut and jaggery.

Here is the recipe for kozhukatta:

Ingradients

1.Rice flour – 1 cup
2.Jaggery – 100 gms
   Coconut – 1 cup
   Ghee – 1/2 tsp
   Crushed cardamom – 1-2
3.Water – 1 cup
4.Salt     - to taste

Steps to Prepare

For the filling

1. Melt the jaggery with 1/4 cup of water.
2. Add the coconut,crushed cardamom and ghee to the jaggery & mix well.
   Cook till the liquid is dried up.
3. Remove from heat. Keep it aside.

For the dough:

1. Boil 1 cup of water with salt. Add  boiled water to the rice flour little by little and mix it with spoon.
    Keep it aside for a minute.Now it is warm enough to handle.
2. Knead the dough. The consistency of the dough should be  same as that of Idiyappam dough.
3. Take a little from the dough and make it to a medium sized ball and place it in your palm.
    Press it with the other hand. Fold it inwards and make it to the shape of a cup.
4. Place 1-2 tsp of the filling, cover it and roll it back into a ball.
    Repeat the process with the rest of the dough and filling.
5. Steam the kozhukattas in a steamer for 15 minutes on medium flame.
    Remove from heat. Serve warm.

Note: The quantity of water required for kneading the dough depends on the rice flour.
 You’ve the right consistency when the dough is not sticking to your hand.

Mango pickle-Kerala Style

It is very simple.You can make this in 5 mins if the mango is ready.So don't wait..Get..Ready..Start......

Ingradients

Mangoes  ,cut into small pieces                                                2 Nos
kashmiri red chilli powder                                                         5 tsp
Mustard seeds                                                                             1/2 tsp
Fenugreek powder                                                                       1/2 tsp
Asafoetida                                                                                    1/2 tsp
Salt                                                                                                2 tablespoons
Oil ,preferably sesame oil                                                          2 tablespoons


Steps to prepare


1. Mix mango and salt together and keep it for atleast an hour

and then...
1.  Heat oil in a pan.
2.  Add mustard seeds.
3. When it pops ,turn off the heat.
4.  Add chilli powder and fenugreek powder into the oil and stir it for 2 mins
5.  Let it cool for some time.
6.  Mix this mixture and asafoetida with the mangoes thoroughly.
7.  Keep it for a week in order to get all the flavours.

N:B You can add a little vinegar to get more sour taste..

Vegetable Cutlet

This is going to be the first Thresya's taste...I know you will love it!!!

Preparation Time: 15-20 mins
Cooking time:30 mins
Servings:5

Ingradients

Potatoes                                                                 4 Nos.
Carrot                                                                    1 (grated)
Beetroot                                                                1 medium (grated)
Cumin seeds                                                          1/2 tsp
Onion                                                                     1 large
Green Chilli ,finely chopped                                2
Ginger,finely chopped                                          1tsp
Pepper powder                                                       1/2 tsp
Red Chilli powder                                                  1tsp
Oil                                                                            2 tablespoons
Turmeric powder                                                    less than 1/4 tsp
salt                                                                           to taste
maida                                                                       2 tablespoons
Coriander leaves, chopped                                     3 tablespoons
Lemon juice                                                            1 tsp
Semolina(Rava)                                                      for coating
Oil                                                                           for frying

Method

Boiled the potatoes until they are cooked.Drain the water and keep it aside to cool.Peel the skin and mash potatoes.
Heat 2 tablespoons of oil in a pan.Add cumin seeds,fry it for a minute.Add onion,ginger and green chilli.Saute it until the onion turns light brown.add all powders and saute for 2 mins.Then add grated beetroot ,carrot and salt.Saute for another 2 minutes.Add maida and saute for a minute.Set aside.
Take mashed potatoes,coriander leaves and mix it well with the vegetable mix.Add lemon juice and adjust the salt.
Heat enough oil(to shallow fry) in a pan.Take a small portion of the mix and make it to ball shaped and cover it with rava.Press lightly and fry it till both sides become golden.Serve hot.