ADIPOLLI PALAKKAD AVIAL

INGREDIENTS

Beans cut 2 inch long               1 cup
Carrot cut 2 " long                    1 cup
Drumstick cut 2 " long            1
White pumpkin cut 2"long   1 cup
Yam cut 2 "long                         1 cup
Broad beans ,cut 2 "long       1 cup
Mango cut 2"long                    1 cup
Bitter gaurd  cut 2"long        1/2 cup
Curry leaves
Coconut oil                                1 tbsp
Turmeric                                    1/2tsp
Salt to taste

FOR GRINDING

Jeera                      2tsp
Coconut                1 cup
Green chillies     3no,s
Curd                      1 cup

METHOD
Grind coconut, cumin seeds and green chillies to a nice paste and keep it aside.

Take a vessel add all the vegetables, add water enough to cook the vegetables and cook till they are tender . Then add salt and the ground coconut and boil for 10 minutes .Add the beaten curd and simmer for some time and pour it into a serving dish.

Add coconut oil and curry leaves.

This dish is very popular in kerala and tamil nadu. It is a mixed vegetable dish and is served during festivals and feasts. Roti(indian bread) and avail go well together , can have with rice too.

PUDINA RICE

Mint is an aromatic herb and is used all over the world. Mint has lot of health benefits. It is good for skin and is used as a breath freshener. This herb is used to cure stomach ache, chest pains and common cold.

The recipe given below is very easy to prepare. It is healthy, delicious and can be prepared with cooked rice or left over rice. Mint rice can be prepared for tiffin box.

INGREDIENTS

Cooked Basmati rice      1 cup
Garlic chopped               1 tbsp
Sunflower/oliveOil        1 tbsp
Salt to taste

FOR WET GRIND

Pudina/ mint leaves       1 cup
Green chilies                    1-2
Coconut                             2 tbsp
Ginger chopped               1 tbsp
Juice of 1  lemon

 METHOD

In a blender blend all the ingredients for wet grind into a fine paste. Keep it aside.

Heat oil in a wok/ kadai, add the chopped garlic, sauté for a minute on medium fire.

Add the wet grind and sauté for a minute ,add the rice and incorporate it well on low heat. Add salt to taste. Turn off the fire.

Serve hot with raita and pappads.

Note : Any rice can be used .Here I am using basmati rice.

CHICKEN PARMESAN

Chicken Parmesan is an Italian dish based on chicken. It consists of chicken cutlets, tomato sauce and cheese. It can be served between bread or with pasta.

This dish is very easy to make and kids will love to eat with their bread or pasta. My version is little different I have added two layers of tomato and chicken cutlets, instead of basil leaves I have added cilantro/ coriander leaves. Instead of mozzarella cheese I have added a combination of cheddar and mozzarella cheese.

INGREDIENTS

Chicken breast                                    1
Egg                                                        1
Coriander leaves/basil leaves          2 tbsp
Parmesan cheese                                6-7 tbsp
Mozzarella cheddar cheese               50 gm
Bread crumbs                                      1 tea cup
Olive oil                                                 1/2 tea cup

FOR THE SAUCE

Tomatoes big                   4
Onion grated                   1
Garlic                                4-5
Oregano                            1 tbsp
Olive oil                            1 tbsp
Salt to taste

METHOD

How to make the sauce:

Blanch the tomatoes in hot water, take out the skin and when it cools down blend it in a smooth puree. On medium fire heat add 1 tbsp olive oil in a skillet/kadai .Add grated onions and saute for 2-3 minutes. Add minced garlic and saute for two seconds. Add the tomato puree cover and cook for 5-8 minutes or until the sauce becomes thick. Add salt and oregano. Turn off the fire.

How to make chicken cutlets:

 















Slit the chicken breast in between. Place the chicken breast in between two layers of plastic wrap. Use a meat hammer/ rolling pin to pound the chicken pieces.Pound it to an even thickness. Cut it into 6-7 smaller pieces. Sprinkle salt on both sides. In a bowl mix bread crumbs and 2 tbsp parmesan cheese. In a separate bowl whisk an egg.

Heat 1/2 tea cup olive oil in a saucepan. Add a bread piece and see that oil sizizzles, it should not be very hot. Dip the chicken breast pieces in the bread crumbs and then to egg mixture and gently place in the sauce pan and cook it on medium fire till golden brown. Flip and cook the other side too for 3-4 minutes. Take it out keep it aside.

I have taken a round baking dish of 5 inches in diameter. Coat the bottom of the dish with half of the tomato sauce,spread it evenly.

Arrange half of the golden fried chicken cutlets on top of the sauce, sprinkle 2 tbsp of parmesan cheese and coriander leaves/ basil leaves.

Pour the remaining tomato sauce evenly on top of the chicken cutlets. Sprinkle 2 tbsp of parmesan cheese and coriander leaves/basil leaves on top of the cutlets.

Add slices of mozzarella cheddar cheese and sprinkle 2 tbsp of parmesan cheese. Sprinkle 1 tbsp coriander leaves/basil leaves on top.

Preheat the oven to 180 deg C. Bake for 10 - 12 minutes or until mozzarella cheddar cheese becomes golden brown.   Serve with spaghetti/ pasta/ bread.

Note: Mozzarella cheese is used on top but I have used a combination of mozzarella and cheddar cheese. I have slit and pounded the chicken breast into half in between to make the cutlets so that it cooks well. I have made two layer of tomato, cheese and chicken cutlet combination.

CHETTINAD CHICKEN

First time when I tasted chettinad chicken I was blown away by the delicious taste. But after trying out this recipe several times I did not get the right taste. I was very sure that I was missing out some important ingredient. Ultimately from my friend Uma I learnt this recipe and came to know about the missing ingredient which is known as 'kalpasi' or 'black stone flower'.

Kalpasi/patter ke phool/black stone flower is a spice used in India. It does not have any shape or smell but when tempered in hot oil for curries and gravies it gives out a strong aroma.

INGREDIENTS

Chicken medium pieces                                             1/2 kilo
Onion big finely chopped                                           1
Shallot finely chopped                                                6-7
Tomatoes finely chopped                                           2
Garlic cloves                                                                 5-6
Ginger                                                                            2 inch piece
Kalpasi /stone flower.                                                2-3
Coconut                                                                         1/2 tea cup
Coriander leaves finely chopped                             2 tbsp
Refined oil                                                                    1 -2 tbsp as required
Salt to taste

FOR DRY GRIND

Dry red chillies                          4-6 according to taste
Pepper corns                              2 tsp
Coriander seeds                        2 tbsp
Fennel seeds                              1 tsp
Cumin seeds                              1 tsp
Star anise                                    1/2
Poppy seeds                                2 tsp
Cinnamon                                   2 inch
Cloves                                          4-5
Fenugreek                                   1/4 tsp

METHOD

In a thick bottomed pan/kadai on low to medium heat add coriander seeds and saute for a minute. Add all the other ingredients for dry grind and saute for a minute. Turn off the fire. Take out the ingredients on to a plate and let it cool.

Heat the same kadai add coconut and dry roast till it becomes golden colour. Turn off the heat. After it cools down dry grind  roasted coconut with the above ingredients into fine powder and keep it aside.

Take the same kadai heat 2 tsp of refined oil. Add the finely chopped onion and shallots and saute till it becomes golden brown. Turn off the heat. Blend it in a blender after it cools down.

Blend the tomatoes into puree separately. Keep it aside.

In a mortar and pestle grind the ginger and garlic into  a fine paste. Keep it aside.

Heat a skillet/ kadai heat 1- 2 tbsp of refined oil and add the kalpasi, saute for half a minute on medium to heat. Add onion paste saute for a minute. Add turmeric powder and saute for a second. Add the tomato puree, chicken, ginger garlic paste, salt and dry ground masala. Add two tea cups of water and cover and cook for half an hour on low heat or until chicken is cooked (marinate the chicken for two hours before cooking). Stir once in a way  it should  not stick at the bottom and get burnt. The consistency of the gravy is thick.

When the chicken is done turn off the heat. Garnish with coriander leaves.

Serve with rice/Indian flat bread/bread.

TANGY CHICKEN

Chicken is a source of lean, low fat protein and is full of vitamins and minerals. Chicken breasts are used in making soups, kebabs, stuffing and lot of other boneless dishes.

The recipe given below is a very easy chicken dish. Cook the chicken in its juices with garlic and add all the sauces mixed in cornflour to give a gravy consistency. Season it with salt and chilli powder/ pepper powder according to your taste.

INGREDIENTS

Chicken breast fillet cut  in cubes       150 gms
Soya sauce                                                    2 tbsp
Worcestershire sauce                              2 tbsp
Tomato sauce                                              2 tbsp
Garlic cloves finely chopped                3-4
Chilli flakes/pepper powder                 1-2 tsp
cornflour                                                       1 tsp
Spring onions                                              1 tbsp
Sugar                                                               1 tsp
Olive / refined oil                                      2 tsp
Salt to taste

METHOD

Heat oil in a wok /kadai add garlic and saute for 3-4 seconds.

Add the chicken cubes and saute till the juice of the chicken is fully reduced.

Add cornflour in 1 tbsp water and add all the sauces, mix well. Add this to the chicken and cook till the chicken pieces are nicely coated with the sauce. Add a tsp sugar.

Add chilli flakes/pepper powder and salt. Turn off the heat.

Garnish with spring onions.

HARA BHARA PANEER TIKKA

Cottage cheese is commonly referred as paneer in India. It is very popular, non melting , unsalted cheese and is used in many dishes.  Health benefits of paneer is they are high protein food, easy to digest, good source of Calcium so good for our bones.

This recipe is usually served as a starter. In this recipe Paneer/cottage cheese and cut vegetables are marinated in  Indian spices, ginger- garlic paste, yogurt and coriander-mint chutney.  Then they are skewered and grilled. 

INGREDIENTS

FOR WET GRIND

Coriander leaves             1/4 bunch
Pudina/ mint leaves      1/4 bunch
Garlic                                   3-4
Ginger                                 1" piece
Lemon juice                      1 tsp
Olive oil                              2 tsp
Green chilies                    1-2
Hung curd                        2 tbsp
Salt to taste

OTHER INGREDIENTS

Capsicum cut in 1" square                   1
Onion cut in 1" square                           1
Tomato cut in 1" square                       1
Paneer/cottage cheese cut in cubes ( Made from 1L milk)
Olive oil 2 tsp

FOR MARINATION

Chat masala                          1 tsp
Garam masala                      1 tsp
Roasted jeera powder       1 tsp

METHOD

Blend in a blender all the  ingredients for WET GRIND. Add the ground paste in a large bowl.

Add chat masala, jeera powder, garam masala into the above bowl. Mix it well.

Add the Paneer and cut vegetables into the bowl. Check for salt. Mix it well and marinate it in the fridge.

Thread Paneer pieces onto a skewer alternating with onion, tomato and capsicum.

Heat 2 tsp olive oil in a grill/pan on high heat. Lower the heat to low heat and keep the skewers. Cook for 2-3 minutes and turn and cook the other side.Baste with oil, turn and cook all the sides till done.

Serve hot with any chutney.

Note: Paneer and vegetables can be be cut in 2" or any size you desire.

How to make Paneer /cottage cheese you can check in the same site.

Deseed the vegetables and cut in squares.

MUSHROOM PUDINA SOUP

Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets. Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

Mint leaves are used as medicinal herb to treat stomach ache, irritable bowel syndrome and chest pains.

INGREDIENTS

Mushroom                                 200 gm
Onion medium                         1
Spring onions chopped           2 tbsp
Milk                                             1 teacup
Water                                          2 teacup
Olive oil                                      2 tsp
Salt to taste

FOR WET GRIND

Mushroom                               50 gm
Onion medium                        1
Garlic clove                              4-5
Olive oil                                    2 tsp
Pudina/mint leaves               1/2 teacup

METHOD

Heat  2 tsp olive oil in a frying pan, on medium heat add chopped onions, garlic and saute till onions change colour. Add mushrooms and saute till they become soft. Turn off the heat.

In a blender add the above ingredient, pudina leaves and blend it adding 1/2 tea cup water.

Heat 2 tsp olive oil in a frying pan, add finely chorpped onions and saute till it becomes translucent. Add finelychopped mushrooms , salt and saute for 2-3 minutes. Add 1 teacup milk and 2 teacup water. Cook till mushrooms are done.

Addthe ground paste into the soup. Let it come to a boil.  Cook for 2-3 minutes. Turn off the heat.

Garnish with chopped spring onions. Serve the soup hot with bread.

PALADA PAYASAM

Palada payasam is a traditional sweet desert made in Kerala(south of India) during festivals and special occasions.

In this recipe rice ada and sugar is added to milk and cooked in low heat. To give flavour cardamom powder is added and garnished with cashews and raisins.

I have used double horse palada. Only ada comes with this packet.

INGREDIENTS

Double horse (rice palada)    1/2 tea cup
Milk                                            5 tea cup
Sugar                                         1 tea cup
Ghee/butter                              1 tbsp
Cardamom powder                1 tsp
Cashews                                     5-6
Raisins                                       10

METHOD

In a frying pan heat a tbsp ghee, add the cashew and fry till cashew becomes golden, add the raisins and fry till it puffs up. Take it on to a plate and keep it aside.

Boil milk in a heavy bottomed vessel or a pressure cooker, when it comes to a boil add ada and sugar.

Cook on low heat for 30-35 minutes, stirring occasionally. Turn off the heat.

Add cardamom powder, cashews and raisins.

Serve hot or cold.

Note: How to make ada -  soak rice for two hours. Grind the rice into a fine paste,add salt and spread in plaintain leaf. Steam in a rice cooker. Remove and cut in small pieces.

Here I have used ready made ada.

CAULIFLOWER CURRY

Cauliflower has lot of health benefits. Combined with turmeric it helps to fight cancer, it helps in protecting the lining of the stomach. It is anti inflammatory, it is rich in vitamins,  protein, folate, magnese and minerals.

The recipe given below is an accompaniment taken with south Indian breakfast. Cauliflower is cooked in a fried paste consisting of onion, coriander powder and coconut.

INGREDIENTS

Cauliflower                   1 tea cup
Ginger                            2 inch
Onion medium            1/2
Curry leaves                 1 sprig
Turmeric powder        1/4 tsp
Refined/Coconut oil     
Salt to taste

FOR WET GRIND

Dry red chilly                2-3 as required
Fresh Coconut               1/2 tea cup
Onion chopped             1
Coriander powder       1 tbsp

METHOD

Wash and chop the cauliflower, onion and ginger in small pieces,

In a kadhai/ frying pan heat 2 tsp oil. Add dry red chillies and onion, saute on medium heat till onion changes colour.

Add coriander powder and saute on low heat till the raw smell disappears. Don't burn it. Add coconut and saute till coconut becomes golden brown.

Turn off the heat and take out the contents on to a plate. Let it cool down.

Blend it in a blender adding 1/2 teacup water into a smooth paste. Keep it aside.

Take the same kadhai heat 1 tbsp oil add onions, curry leaves, ginger and saute till onions become golden brown. Add cauliflower, salt and turmeric and saute for a minute. Add 2 tea cup water, cover and cook till cauliflower is done.

Add the ground paste and on low heat cook for 5-8 minutes. The consistency of the gravy is thin, so you can add water as required.

Serve as a side dish with idli/dosa/iddiappam/APPAM/flat bread. 

ONION PUDINA CHUTNEY

Mint/pudina leaves are used as medicinal herb to treat stomach ache, irritable bowel syndrome and chest pains.

Coconut is one of the foods that is classified as "superfood". Coconut has lot of health benefits and population who eat lot of coconut are among the healthiest people in the planet. It helps to fight bacteria, fungi and viruses. It protects the hair from damage.

In this chutney onion, red chillies, coconut and pudina are sauteed and made into a fine paste. Usually when I make chutney I add onion, coconut and red chillies. Some pudina leaves were there so I added and the whole taste of chutney changed, I liked the taste of mint /Pudina leaves in the chutney. This spicy chutney is served with idli/dosa( Indian breakfast).

INGREDIENTS

Onions                               3
Pudina/mint leaves      1/2 tea cup
coconut                              1/2 tea cup
Red dry chillies              2-3
Sunflower oil                  1 tbsp
Salt to taste

METHOD

Heat oil in a deep frying pan on medium heat. Add the red dry chillies and onions and sauté till Onion changes colour.

Add pudina and coconut, saute for 2- 3 minutes. Turn off the heat.

Let it cool down. Blend it in a blender by adding little water and salt into a fine paste.

Serve with idli/ dosa.

CARROT CAKE

Whole wheat flour is derived by grinding whole grain of wheat. Benifits of whole wheat flour is that it takes longer time to digest, which helps maintain blood sugar levels. Good for weight watchers. Whole grain is a good source of calcium, iron, fiber and other minerals. 

Carrot has lot of health benefits. Carrots have high vitamin A content. It is low in calories and consuming them is good for overall health. Good for eyes, skin, teeth and digestive system. 

In this cake recipe I have used whole wheat flour instead of refined flour/maida. Nutmeg, cinnamon and cardamom gives a unique taste to this carrot cake.

INGREDIENTS

• Wheat flour             2 teacup
• Sugar                         3/4 teacup
• Butter                        1 teacup
• Grated carrot           2 1/2 teacup
• Egg                             3
• Baking powder        1 tsp
• Cinnamon powder  1/2 tsp
• Nutmeg powder      1 tsp
• Salt                             a pinch
• Cardamom               3

METHOD

Sift wheat flour, baking powder and pinch of salt three times in a large bowl. keep it aside.

Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites till they are stiff, beat the yolks also.

Preheat the oven for 10 minutes at 175 deg C.

Blend sugar and cardamom to a fine powder.

Beat butter and powdered sugar in a bowl together till it becomes fluffy. Mix the egg whites and yolk. Beat it well.

Add little flour at a time and fold gently using a wooden ladle. Add grated carrot, nutmeg powder and cinnamon powder and mix well.

Pour it in a greased tray, add little( 1/4 tsp) flour and spread it all over the tray. Tap the greased tray and bake in a  preheated oven at 175 deg C for 45 minutes.

Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time.

Take it out from the oven and cool it in a wire rack.

Note:

• Beat  Butter and sugar for at least 5 - 10 minutes. Starting on low speed then gradually increasing speed.
• Sieve baking powder and wheat flour three times.
• Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
• Preheat 10 minutes before you place the batter.
• To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
• While folding the flour work quickly but gently.

SWEET GOOSEBERRY

Indian gooseberry or Amla or Nellikka is a rich source of Vitamin C. It is high in antioxidants, reduces inflammation and good for digestion. It is great for your hair and skin. The fruit tastes bitter and sweet.

This recipe I discovered on my own. I have not added tamarind because gooseberries have their own bitterness. In this recipe gooseberries are cooked in jaggery syrup. Roasted jeera powder and asafoetida gives a unique taste to the dish.

INGREDIENTS

Gooseberry                            10
Jaggery                                    1/2 tea cup
Water                                       1/2 tea cup
Roasted cumin powder     1- 2 tsp
Asafoetida                              1/2tsp
Salt to taste                            1 tsp

METHOD

In a deep vessel add 1/2 tea cup water and 1/2 tea cup jaggery. When the Jaggery dilutes with the water turn off the heat. Strain to remove impurities.

Wash the goose berries and keep it in a vessel. Add water in the Pressure cooker, keep the vessel with gooseberries but do not add water in the vessel with the gooseberries. Pressure cook for three whistles. Immediately switch off after the third whistle. After it cools down take out from cooker and remove the seeds.

Take a frying pan add the jaggery syrup and on medium to high heat boil for 5 minutes.

Add gooseberries and cook for 5 minutes. Add salt, asafoetida and roasted jeera powder and cook for another 5 more minutes.

Serve with flat bread /rice.