Kootucurry

Chana dal 100 gm
Yam 250 gm
Turmeric powder ½ teaspoon
Chilli powder 1 spoon
Salt to taste
Grated coconut 2 ½ cups
Oil 3 tblespoon
Mustard seed
Cut yam in 1”cube size, mix with chanadal turmeric powder and cook till tender. Cook in such a way that no water remains. Grate coarsely1½ cups of coconut and add to the cooked yam chanadal. Allow to strain water. Remove from fire. In a thick bottomed pan add oil splutter mustard seed and to it add remaining coconut. Fry till the oil turns brown and pour the curry, to the mixture. Mix well and dry the curry and remove from fire

Aviyal

Beans 200 gms
Snake gaurd 100 gms
Carrot 150 gms
Drum stick 2
Yam 200 gm
Banana 2
Coconut oil 3 spoon
Coconut scrapped 2 cups
Green chilli 10
Cumin seed ½ spoon
Yogurt 1 cup
Turmeric powder 1 tea spoon
Salt to taste
Curry leaves 4 stem

Cut all vegetable in 3” size and very thin. In a thick bottomed pan mix all vegetable, turmeric powder ,2 stems of curry leaves and 1 spoon of coconut oil. Mix well and cook in slow fire closing the vessel till tender stirring frequently. Grind coarsely coconut, green chilli and cumin seed. To the cooked vegetable add yogurt and cook for 2 mts, and add the ground paste and salt. Mix well. Remove from fire and add balance oil and curry leaves stir well and close with a lid.

Olan

Very tender cucumber (winter melon)sliced very thin and 2” size 2 cup
Coconut 2nd milk 1 cup
Coconut milk 1st ¾ cup
Salt to taste
Coconut oil 1 tble spoon
Curry leaves 2 stems
Cook cucumber in 2nd milk add salt and cook again then add 1st milk allow just to simmer. Remove from fire . Put curry leaves and pour coconut oil. Serve hot

Kaalan

Raw banana 2
Yam 300 gms
Pepper 1 tbl spoon
Turmeric powder 1 teaspoon
Coconut 2 scrapped
Cumin 1 tea spoon
Green chilli 10-12
Thick sour yogurt 2 cups
Salt to taste
Oil 1 tble spoon
Mustard seed 1 teaspoon
Broken red chilli 3
Curry leaves 4 stem
Fenugreek ½ teaspoon

Skin banana and cut such as thick semi circle pieces, and yam big pieces. Cook both with pepper and turmeric powder till tender. Grind coconut,green chilli and cumin seeds to very fine paste with little water. To the cooked vegitable add yogurt and allow to boil for a while and then add the ground masala . Cook till the gravy thickens in slow fire. Remove from fire and add two stems of curry leaves. Keep aside closed for some time. In a pan add oil sputter mustard seed, then add fenugreek when fenugreek turns little brown add balance curry leaves and broken chilli fry for a while and pour over the kept aside curry.
Notes: White colour green chilli is the best for kaalan. When vegetable with pepper and turmeric starts boiling sprinkle hand full of water which prevents the pungent smell of pepper . Though any edible oil can be used, coconut oil is the best. If water content ,salt and sour taste is correct this curry will remain for 7 days without refrigerating.

CHETTIAR PULI

1
Thuvar dal 50gm
Green chillies 8 to 10
Shallots ½ cup
Garlic 5 – 6
Turmeric powder 1 tea spoon

2
Salt to taste
Tamarind pulp 1 tbl spoon

3
Oil 1 tble spoon
Mustards eed 1 teaspoon
Red chilli 2
Curry leaves

In a pressure cooker mix all ingredients of 1 set and cook till tender. When open add salt and tamarind pulp boil well adding water for enough consistency. Remove from fire. Season with 3 set of ingredients.

Chicken curry traditional

1. Chicken 1 kg
2. Coariander seeds 20gms
Red chilli 3
Pepper 1 tbl spoon
cumin seeds 2 pinches
Mustard seed 1tea spoon
Fenugreek 1 teaspoon
Cinamon 2” size

3.Ginger
Garlic
Green chillies
Onion sliced 3 nos

4.Coconut 1st milk of half coconut
Second milk
Curry leaves
Coriander leves
Salt to taste
Turmeric powder 1 tea spoon
Coconut oil 2 tbl spoon
Method
Wash and keep aside chicken pieces. In a pan dry roast 2nd set of ingredients adding the same sequence and grind to fine paste. In a thick bottomed kadai heat oil. To this add 3rd set of ingredients . Sieve well till light brown and add to this the chicken pieces. Stir well till the chicken turns. Now add the masala paste and stir well put turmeric powder ,salt and curry leaves. Close the with a lid and cook for 10mts. Open the lid stir well and add 2nd milk of coconut. Now let it cook in slow fire till the chicken is tender. When tender add 1st milk and just simmer. Remove from fire and garnish with coriander leaves

Mango –coconut chutney

½ cup of mangos (raw) cut into small pices

Grated coconut 1 cup

Smoked red chillies 4 (roasted on direct fire)

Cumin seeds 1 tea spoon

Salt to taste

Coconut oil

Grind all the ingredients except oil to a coarse paste. While grinding mangos should be added last. Add coconut oil and can be used as side dish for rice

Roasted coconut chutney

Green chillies 6 (white chillies is ideal)

Grated coconut 1 cup

Half onion sliced

Curry leaves two stem

Coconut oil 1 tble spoon

Salt to taste

Heat the oil in a kadai. Remove stem of chillies and add to oil stir well. When chillies are done add onion and to it add coconut and curry leaves together. Roast in slow fire till colour of coconut starts changing and good flavor comes. Add salt and grind when cold. Best for dosa, idali etc. If grinded adding little tamarind, it can be used as side dish for main course

Adaku Pathiri

Ingredients (Serves 4 -5)

• For the Egg Batter
• 4 : Eggs
• 4 table spoon: Sugar
• 4 table spoon: Coconut milk
• A pinch: Turmeric powder
• 3 : Cardamom
• Salt : To Taste
• For the Rice Batter
• 4 desert spoon: Rice flour
• 350 ml: Coconut milk
• 5 table spoon: Sugar
• 4 : Cardamom
• Ghee as required
• Salt : To Taste

Method

1. For egg batter, beat the eggs and sugar and add the rest of the ingredients and keep aside.

2. For rice batter, mix rice flour, coconut milk, sugar, pinch of salt, cardamom and keep aside.

3. Now both the batters are ready for steaming.

4. Take a pressure cooker and pour some water and keep a greased small vessel in it.

5. Pour 4-table spoon of rice batter into the greased vessel and steam it till it is done.

6. Spread 1 teaspoon of ghee evenly on the cooked layer.

7. Now pour 2-table spoons of egg batter and steam till done.

8. When egg batter is cooked pour again 4-table spoons of rice batter and steam it.

Palada Pradhaman

Very finely powdered rice made as thick syrup of 250 gm rice
Ghee 1 spoon
plantain leaves required for ada
sugar 1/2 kg
milk 4 liter
Pour the rice syrup in the platain leaf greased with ghee so that it falls in the leaf about 1'' width. Roll the leaf tie it and add to boiling water, cook for 10 minites, remove from boiling water to cold water. After some time remove the ada from the leaf. Wash well with cold water. Press it in mould or cut to very small pcs of 2mm square. Keep aside. Now boil milk in a thick bottomed vessel stiring continuously. When boiled add sugar and go on stiring till the milk reduces to 1/3 and the colour light golden brown (chempaka poo niram) . At the moment add the ada and constatly stiring alow to just boil. Remove from fire.
The main thing to be alert is to stir the milk constantly till removing from fire. The process will take 1 to 2 hours. For this type of traditional cooking optional flavours(elaichi,butter etc) or condensed milk need not to be added

CHOCALATE SOUK

Milk ½ liter
Sugar 250 gm
Chocalate bars 250 gms
Egg yolk 4
Jelatine stick 50 gm melted
Fresh cream 250 gm
Cherry Optional
Boil milk and sugar in a thick bottomed vessel pour melted chocolate and stir well in low fire to this add egg yolk well beaten, when heated pour melted jelatin and stir for few minutes and remove from fire. Keep the vessel directly over ice cubes to get cold, when cold (3-4 minutes) add fresh cream and blend well. Top it with some grated chocolate. Keep this mixture in freezer for 10 mts and after that for another 10 minutes in fridge to get it set. Garnish with cherries

Apple caramel

2 Apple skinned and cut into 8 pcs
Sugar 250 gms
Flour 150 gm
Butter 50 gm
Baking soda 1 tea spoon
Sugar 50 gm Powdered
Egg 1
Burn sugar in a pan to brown colour and add water to make a thick syrup. Spread the apple pieces evenly on the pan. Let the syrup simmer for few minutes just covering the apple pieces. Remove from fire and keep aside. Sieve flour and baking soda add powdered sugar and egg and make a thick dough of roti consistency . make a thick of about 5mm chappathi equal to the round of the pan. Spread the chappathi over the apple caramel. Tuck the chappathi in from the sides of the pan. Bake in an oven for 20 – 25 mts. Take out and keep for 5 mts and then to a plate turn the pan upside down. Cut into convenient size