Payaru payasam: (Green gram payasam)

 INGREDIENTS:

1/2 cup green gram.
Water to cook.
1 1/2 cups jaggery.
About 2 cups coconut milk.
1/2 tsp cardomom powder.
1/4 tsp cumin powder.
1/2 tsp dried ginger powder.
3 to 4 tbsp ghee.
2 tbsp cashew nuts.
2 tbsp sultanas.
1 tbsp desiccated coconut. (optional)

METHOD:

Roast the green gram.  Cook the gram with adequate water, till its soft.  Let it cool.  Grind the cooked gram.  Heat ghee, add the ground  gram and jaggery, stirring constantly, for 3 to 4 minutes till it thickens.  Gradually add the milk and keep on stirring till it becomes thick.  Add all the powders and mix well.  Fry the nuts and sultanas in 1 tbsp ghee, add to it.  Remove from fire. 

"ENJOY COOKING AND EATING"

Chakka pradaman:(Jack fruit payasam)

INGREDIENTS:

Jack fruit pods (seeds removed)  - 2 cups.
Jaggery  -  1 cup.
Coconut milk  -  1 to 2 cups.
Ghee  - 3 to 4 tbsp.

METHOD:

Dice the jack fruit pods and cook with little water.  When it soft add ghee, jaggery and stir continously for 3 to 4 minutes.   Gradually add the coconut milk and stir constantly till it thickens.  Remove from fire. 

VARIATIONS:
This payasam can be made with ripe mango or  pineapple.
Mango extract or pineapple extract  can be used. 

Kadala paruppu payasam: (split bengal gram payasam)

INGREDIENTS:

Split bengal gram or yellow split peas  -  1 cup.
Water required to cook.
Jaggery or brown sugar  - 1 1/2 cups.
Coconut milk - 14 fl oz or more.
Ghee  - 3 to 4 tbsp.
Cardamom powder - 1 tsp.
Cumin powder  - 1/2 tsp.
Dry ginger powder  - 1 tsp.
Desiccated coconut -  2 tbsp.
Cashew nuts  -2 tbsp.

METHOD:

Roast the gram for a minute.  Cook gram with sufficient water, till its soft.  Mash the cooked gram, add jaggery and ghee, on high heat stirring constantly for 4 to 5 minutes, till it thickens. Gradually add the coconut milk bring to boil.  Keep on stirring on medium heat till it becomes thick.  Stir in the cardamom powder, cumin powder, and dry ginger powder and mix well.  Fry the cashew nuts and desiccated coconut  in 1 tbsp ghee and add to it.   Remove from fire. 

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Semiya payasam...

INGREDIENTS:

1 cup Vermicelli.
2 cups milk.
1 can condensed milk. (14 oz)
2 tbsp ghee.
3 tbsp cashew nuts or sliced almonds.
1/2 tsp cardamom powder.

METHOD:

Roast the vermicelli in 1 tbsp ghee, till its golden colour.  Add milk and bring to boil. Cook till its soft, stirring occasionally.  Add the condensed milk, mix well remove from fire. 
Fry nuts in the remaining ghee and add to the payasam with cardamom powder.  Serve hot.

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Ada pradaman...

INGREDIENTS:

Ada  -  1 1/2 cups.
Jaggery  1 cup.
Ghee  - 3 tbsp.
Cashew nuts  -  10 to 12.
Coconut milk  -  400 ml.  (14 fl oz) or 2 cups.
powdered cardamom  -  1/2 tsp.

METHOD:

Cook the ada with 4 cups water.  Strain the cooked ada with cold water.  Heat ghee, add the cooked ada and jaggery.  Stir for 2 to 3 minutes.  Add half of the milk, continue stirring, by adding the remaining milk, till it thickens.  Sprinkle the cardamom powder, mix well and remove from fire.  Fry the cashew nuts in the ghee and add to the payasam.

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Palpayasam...

INGREDIENTS:

Rice  - 3/4 cup.
Milk  -2 cups.
Sugar  - 1 cup.
Powdered cardamom  -  1/2 tsp.
Sultanas or raisins  2 tbsp.
Ghee  - 2 tbsp.
Cashew nuts  - 10.

METHOD:

Cook the rice with sufficient water.  When its soft and cooked add the sugar and half the milk, stir constantly for 2 minutes.  Add the remaining milk, stirring continuously, in medium heat, till it becomes thick.  Stir in the cardamom powder and remove from heat.  Fry the sultanas and nuts in the ghee and add to the payasam.

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Plantain chips...

INGREDIENTS:

1 plantain, (raw).

1 tsp salt diluted in 4tbsp water.

Dash turmeric powder(optional)

Oil to fry.

METHOD:

Remove skin from the plantain.  Heat oil.  Slice the plantain using the vegetable slicer and drop in to the hot oil.  Fry till its half cooked.  Add 1 tbsp diluted salt water with turmeric powder to it.  Fry till the spluttering noise stops. Drain on a paper towel. 

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Sambar....

INGREDIENTS:

Drumsticks  - 2.
Okra  - 5.
Cucumber  -  1 medium sized.
Eggplant, small  - 2.
onion  -  1.
Carrot  -  1.
Green chilies  - 2.
Lentil  or split red gram  -  1/2 cup.
Cilantro leaves  -  1 bunch, chopped. (optional)
Salt to taste.
Tamarind -  more than a lemon size.
Sambar powder  -  2 tbsp.
Sambar powder recipe given below.

To temper:
Coconut oil  - 2 tbsp.
Red chilies  -  3.
Mustard seeds  -  1/2 tsp.
Curry leaves  -  1 sprig.

METHOD:

Soak the tamarind in warm water and extract the juice. 
Cook the gram with sufficient water.
Clean and cut the drumsticks and okra in to 2 inch pieces.  Cut the onion in to 4 pieces.  Dice the cucumber, carrot and eggplant in to big pieces.  Cook the vegetables with adequate water, and salt.  When the vegetables are cooked add 2 tbsp sambar powder and mix well.  Mash the cooked gram and add to that.  Bring to boil.  Stir in the tamarind water.  Boil till the raw smell goes. Add the chopped cilantro and mix well.  Add more salt and tamarind water if needed and remove from fire. 
Temper with oil, red chilies, mustard seeds and curry leaves and serve. 

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Sambar powder (D).

INGREDIENTS:

Fenugreek powder -  1 tsp.
Asafoetida powder  -  1/2 tsp.
Coriander powder  - 1 tbsp.
Red chilie powder  -  1 1/2 tbsp.
Turmeric powder -  1/2 tsp.

Mix all the ingredients together.

Sambar powder (c).

INGREDIENTS:

1 tsp split black gram.
1 tsp split red gram.
1 tsp fenugreek seeds.
1/2 tsp turmeric powder.
1 tbsp coriander powder.
2 tbsp red chili powder.

Roast the first 3 ingredients and powder.  Mix all the ingredients and keep.

Sambar powder (B)...

INGREDIENTS;

2 tbsp coriander seeds.
10 red chilies.
2 tsp split black gram.
2 tsp split red gram.
2 tsp fenugreek seeds.
1 inch piece asafoetida.
1 inch piece turmeric.
2 tsp dry coconut. (optional)

Roast and powder together and keep in a container. 
Or roast the ingredients separately,  grind separately and mix.

Sambar powder :(A)

INGREDIENTS:

Coriander seeds, whole  -  225 gm (1/2 lb).
Red chilies  -  250 gm.
Split red gram  - 50 gm.
Lentil -  50 gm.
Fenugreek seeds  10 gm.
Turmeric -  1 inch piece.
Asafotida  - 20 gm.
Dry coconut  -  250 gm. 

Roast all the ingredients and powder.

Chakka puzhukku....

INGREDIENTS:

Raw jack  -  2 cups,
Jack seeds  - 10.
Red chilies  - 5 to 6.
Grated coconut  -  3/4 cup.
Small red onion  -  3.
Curry leaves  - 1 sprig.
Cumin seeds  -  1/4 tsp.
Salt to taste.

METHOD:

Remove the skin from the seeds. Cook the jack and seeds separately. 
Grind together the red chilies, coconut, small red onions, curry leaves and cumin seeds, coarsely.  Mix everything together.  Cover and cook for few seconds.  Remove from fire and serve.  Stir in 1 tbsp coconut oil, if desired.

VARIATION;
Yuca, yam, colocasia can be used for this recipe.


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Lentil rasam...

INGREDIENTS:

Lentil or split red gram - 1/4 cup.
Turmeric powder  - 1/2 tsp.
Red chili powder  - 1/2 tsp.
Cumin powder  -  1/4 tsp.
Garlic cloves  -  5-6.
Coriander powder  - 1/4 tsp.
Black pepper powder  - 1/4 tsp.
Asafoetida powder  - 1/4 tsp.
Olive oil  - 2 tbsp.
Curry leaves -  1 sprig.
Mustard seeds  - 1/2 tsp.
Fenugreek seeds  - 1/4 tsp.
Red chilies  3.
Salt  - 1 tsp.

METHOD:

Cook the lentil, turmeric powder and garlic together.  Mix all the powders together and keep aside.  Heat oil, add mustard seeds, fenugreek seeds, red chilies and curry leaves.  As the seeds splutter, add the diced tomatoes and saute, till its soft.  Stir in the powdered mixture.  Mash the cooked lentil and add to it.  Mix thoroughly.  Add water as required.  Bring to boiling point (dont boil. Add salt to taste and remove from fire. 

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Rasam...

INGREDIENTS:

Red chilies  -  5-6.
Black pepper  - 1 1/2 tsp.
Split red gram  -  1 tsp.
Cumin seeds  - 1 tsp.
Garlic cloves  - 6-7.
Asafoetida powder - 1/2 tsp.
Mustard seeds - 1/2 tsp.
Fenugreek seeds  -1/2 tsp.
Salt to taste.
Tamarind  -  1 lemon size.
Coriander leaves (cilantro leaves)  - a few sprigs , chopped.
Olive oil or coconut oil  1 tbsp.

METHOD:

Soak tamarind in 2 cups warm water and extract the juice.  Crush together first five ingredients and keep aside.  Chop the coriander leaves. 
Heat oil, add mustard seeds and fenugreek seeds.  As the seeds crackle, stir in the crushed ingredients and saute.  Gradually add the tamarind water.  Simmer for few minutes.  Add the asafoetida powder, salt, chopped leaves and bring to a boiling point, don't boil.  Remove from heat. 

TOMATO RASAM:

6 red chilies.
1 1/2 tsp back pepper.
1 tsp cumin seeds.
7 to 8 garlic cloves.
1 tsp split red gram.
1/2 tsp turmeric powder.
1/2 tsp asafoetida.
1 1/2 cups diced tomatoes.
Olive oil  2 tbsp.
Few sprigs coriander leaves, chopped.
1/2 tsp fenugreek seeds. 
1/2 tsp mustard seeds.
Salt to taste.
2 cups water. 

METHOD;

Crush together the first five ingredients and keep aside.
Chop the coriander leaves.
Heat oil, add mustard seeds and fenugreek seeds.  As the seeds crackle, stir in the crushed ingredients.  Gradually add the diced tomatoes and saute.  Add the water and bring to boil.  Let it simmer for few minutes.  Add the asafoetida powder, salt, chopped leaves and bring to boil.  Remove from heat.


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Beetroot kichadi...

INGREDIENTS:

Grated beetroot  - 1 1/2 cup.
Yogurt  -  1 cup.
Grated coconut  - 3/4 cup. 
Green chilies  -  2.
Salt  -  1/2 tsp or more.
Coconut oil  -  1 tbsp.
Curry leaves  -  1 sprig.
Mustard seeds  -  1 tsp.
Red chili  - 1.

METHOD:

Remove the skin, clean and grate beetroot.  Cook with salt and water.  Grind the coconut and green chilies together to a smooth paste and half of the mustard seeds and curry leaves coarsely.  Stir in to the beetroot and mix well.  Remove from fire and let it cool.  When its not hot add the yogurt and mix thoroughly.  Mean while heat oil, add mustard seeds and curry leaves.  As it splutter, stir in to the beetroot kichadi.  Add more salt if needed, mix well and serve.  

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Cucumber kichadi...

INGREDIENTS:

Cucumber, sliced - 1 1/2 cup.
Yogurt  -  1 cup.
Salt  -  1/2 tsp.
Green chili  -  1.
Grated coconut  - 1/2 cup.
Curry leaves  -  1 sprig.
Split black gram  - 1 tsp.
Mustard seeds  -  1 tsp.

METHOD:

Cook the cucumber with salt and water.  Grind the coconut and green chili, together in to a smooth paste and grind half of the mustard seeds and curry leaves coarsely.  Stir in to the cucumber slices.  Remove from fire and let it cool.  When its not hot stir in the yogurt.  Fry the mustard seeds, split black gram, curry leaves together and add to the kichadi.  Mix well, add more salt if needed and serve.  

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Mango pachadi...

INGREDIENTS:

Raw mango, diced-  about 2 cups.
Fenugreek powder  - 1/4 tsp.
Red chili powder  - 2 tbsp.
Gingely oil  -  2-3 tbsp.
Salt - 1 tsp or more.
Mustard seeds, roasted and skin removed - 1/4 cup.
Boiled and cooled water  - 1/4 cup.

METHOD: 1
Mix everything together and keep it in a air tight container.

                      OR

METHOD: 2
Mix the diced mango, salt and 1 tbsp chili powder together.  Keep it for 3 to 4 hours.
Heat oil, add the remaining red chili powder, fenugreek powder, mustard seeds and diced mango mixture. Saute.  Add the water. Bring to boil.  Remove from fire.

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Ginger curry: (inchi pachadi)...

INGREDIENTS:

Ginger  - 1/2 pound (.25 kg or 250 gm).
Green chilies  3-4, sliced.
Asafoetida powder  - 1 tsp.
Fenugreek seeds powder  -  1/2 tsp.
Turmeric powder  -  1/2 tsp. 
Salt to taste.
Brown sugar or palm sugar  -  1 1/2 tbsp.
tamarind pulp  - 1 1/2 tbsp.
Mustard seeds -  1/2 tsp.
Curry leaves - 1 sprig.
Olive oil  -  1 tbsp.
2 tbsp oil to fry the ginger slices.

METHOD:

Scrape the skin from the ginger and slice it. Heat oil, fry the ginger slices and remove.  Grind the fried ginger finely, with little water. 
Heat oil, add mustard seeds and curry leaves.  When it crackles, add the sliced green chilies, asafoetida powder, fenugreek powder, turmeric powder and mix well.  Stir in the ginger paste, tamarind pulp and salt.  Bring to a boil by adding required water.  Finally add brown sugar, simmer for few minutes, taste and remove from fire.

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Mango or Pineapple pulishari...

INGREDIENTS:

Raw mango or pineapple pieces  - 1 or 1 1/2 cup.
Buttermilk- 1 1/2cup.
Turmeric powder - 1/2 tsp.
Green chilies  - 2.
Cumin seeds  -  1/2 tsp.
Grated coconut  - 3/4 cup.
Soaked rice  - 1 tbsp.
Red chilies -  3.
Coconut oil  -  2tbsp.
Mustard seeds - 1 tsp.
Curry leaves  - 1 sprig.
Fenugreek seeds - 1/2 tsp.
Salt to taste.

METHOD:

Remove the skin, seed and slice the mango in to pieces.  Add turmeric, salt, slit green chilies, cook with sufficient water.  Grind the coconut, soaked rice, red chilies, cumin seeds, to a fine paste and mix with buttermilk.  Add this to the cooked mango pieces.  Add more salt, if needed and bring to a boil.  Remove from heat.  Heat oil, add curry leaves, mustard seeds, fenugreek seeds.  When seeds crackle, pour over pulishari and mix well. 

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Green chilies pachadi:

INGREDIENTS:

1/2 lb green chilies (.25 kg or 225 gm), sliced.
1- 1 1/2 tbsp tamarind pulp.
1/2 tsp turmeric powder.
1 tbsp salt.
1/2 tsp fenugreek seeds powder.
1/2 tsp asafoetida powder.
1 tsp mustard seeds.
1 tsp split black gram.
1 sprig curry leaves.
1 1/2 to 2 tbsp brown sugar.

METHOD:

Heat oil, add split black gram and mustard seeds.  When it crackles add the curry leaves and sliced green chilies.  Saute and add the tamarind pulp, 1 cup water, turmeric powder and salt.  Cook for few minutes.  Eventually add the asafoetida powder, powdered fenugreek powder and the brown sugar.  Bring to a boil and remove from fire.

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Mango curry...

INGREDIENTS:

1 raw mango.
2 green chilies.
1/4 cup coconut.
Salt to taste.
1 tbsp brown sugar.

To temper:
1-2 tbsp coconut oil.
1/2 tsp mustard seeds.
2 red chilies.
1 sprig curry leaves.

METHOD;

Remove the skin, seed and dice the mango.  Add salt, adequate water and cook.  Grind the coconut and green chilies fine.  Add to the cooked mango.  Heat slowly to the simmering point.  Stir in the  brown sugar and bring to the boiling point.  Remove from fire. 
Finally temper with 1 tbsp coconut oil, 1/2 tsp mustard seeds,  red chilies and curry leaves.  Mix well and serve.

Bitter gourd thoran...

INGREDIENTS:

Chopped bitter gourd  - 1 1/2 cup.
Grated coconut  -3/4 cup.
Chopped onion - 1 cup.
Green chilies  - 2, seeded and chopped.
Salt  -  1/2 tsp.
Curry leaves  -  1 sprig.
Coconut oil or olive oil  -  2 tbsp.
Mustard seeds  -  1/2 tsp.

METHOD:

Heat oil, add mustard seeds, curry leaves, chopped onion, little salt and saute.
When the onion turns clear add the chopped bitter gourd, green chilies, little water, cover and cook, stirring occasionally.  Gradually add the grated coconut, stirring frequently, till the bitter gourd is cooked and fairly dry.  Add more salt if needed and remove from heat.


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Snake gourd thoran;

INGREDIENTS:

Snake gourd  - 1, diced.
Split green gram  - 3/4 cup.
Garlic  -  2 cloves.
Grated coconut  - 1 cup.
Turmeric powder  - 1/2 tsp.
Red pearl onion  - 4-5.
Green chilies  - 2.
Cumin seeds  -  1/2 tsp.
Coconut oil  - 3 tbsp.
Rice - 2 tbsp.
Curry leaves - 1 sprig.
Mustard seeds - 1/2 tsp.
Red chilies  -  3, seeded.

METHOD:

Slice the gourd in to small pieces.  Cook the split green gram separately.  Heat 2 tbsp oil, add mustard seeds, red chilies and curry leaves.  As the seeds crackle, add the sliced snake gourd, salt and saute.  Meanwhile grind together grated coconut, garlic, turmeric powder, cumin seeds, red onions, green chilies coarsely.  Add the coconut mixture to the snake gourd, with little water and cook till its soft, stirring occasionally.  Stir in the cooked green gram.  Finally fry the rice with 1 tbsp oil.  When it puffs up, add to the thoran, mix and serve hot.

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Raw plantain thoran...

INGREDIENTS:

1 green plantain.
1/4 cup grated coconut.
2  green chilies.
1/2  tsp turmeric powder.
3-4 small red onions.
4 red chilies.
1  tbsp coconut oil.
1 sprig curry leaves.

METHOD:

Scrape the green skin and dice the plantain in to small cubes.  Add salt, little turmeric powder and just enough water to cook it nearly dry.  Grind together grated coconut, turmeric powder, 2 red chilies, and onions coarsely. 
Heat oil, add the curry leaves and the remaining red chilies.  As the leaves splutter add the ground coconut mixture and fry for few minutes.  Gradually stir in the cooked plantain and more salt if needed.  Stir well for 2 to 3 minutes, till its fairly dry.

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Papaya thoran..

INGREDIENTS:

Papaya, (raw)  - 1 medium sized.
Grated coconut  -  3/4 cup.
Red chilies  -  2-3.
Small red onion  - 4-5.
Turmeric powder  -  1/2 tsp.
Cumin seeds  -  1/2 tsp.
Garlic cloves  - 2.
Coconut oil or olive oil  -  2 tbsp.
Curry leaves  - 1 sprig.
Mustard seeds  - 1/4 tsp.
Salt to taste.

METHOD:

Remove the skin, seeds and cut into small pieces.  Heat oil, add mustard seeds and curry leaves.  When the seeds splutter add the papaya slices and saute for few minutes.  Grind together the grated coconut. red onions, red chilies, turmeric powder, cumin seeds, and garlic cloves coarsely.  Add the coconut mixture to the papaya, with little water and cook till its soft, stirring occasionally.  Add salt to taste and serve. 

VARIATION;
Thoran can be made with all the vegetables, including bread fruit, elephant yam, tapioca, tender jack, cabbage, radish etc.

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Erisheri...

INGREDIENTS:

Red pumpkin, diced - 1/2 lb (225 gm).
Yam - 1/2.
Red chilies - 3-4.
Grated coconut  - 3/4 cup.
Turmeric powder - 1/2 tsp.
Cumin seeds  - 1/2 tsp.
Green chilies - 2.
Coconut oil  - 2 tbsp.
Curry leaves - 2 tbsp.
Mustard seeds  -1/2 tsp.
Salt to taste.

METHOD:

Clean the pumpkin, remove the skin, seeds and dice in to big pieces.  Remove the skin of the yam and dice in to big pieces.  Add salt, little turmeric powder, slit green chilies and enough water to cook the pieces.  While cooking grind half of the grated coconut, red chilies, to a smooth paste and grind cumin seeds and 1 sprig curry leaves, coarsely with that.  Add to the cooked pieces mash and mix well, heat without boiling, stirring constantly.  Remove from heat.  Fry the remaining grated coconut, nearly brown, add mustard seeds, oil and curry leaves.  When the seeds crackle, remove and add to the erisheri, mix thoroughly and serve.

Variation:  Erishery can be made with raw jack, raw plantain, and snake gourd.

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Avial:

INGREDIENTS:

Drumsticks  -  3.
Plantain (raw)  -  1, sliced.
Elephant yam, sliced  - 3/4 cup.
Ash gourd, sliced.  -  3/4 cup.
Snake gourd, sliced -  3/4 cup.
Carrot, sliced - 3/4 cup.
Pumpkin, sliced - 3/4 cup.
Green chilies - 4to5, slit.
Turmeric powder - 1/2 tsp.
Red chili powder - 1/2 tsp.
Cumin seeds  - 1/2 tsp.
Small red onions  -  10-12.
Grated coconut  -  1 cup.
Yogurt  -  1/2 to 3/4 cup.
Coconut oil  -  1/4 to1/2 cup.
Curry leaves  - 2 sprig.

 METHOD:

Wash, peel vegetables and slice them in to long pieces. (2 inch long and 1/2 inch wide).
Saute the vegetables with 1/2 of the oil, for few minutes.  Add little turmeric powder, salt, slit green chilies and cook with enough water.  Meanwhile grind the grated coconut, cumin seeds, remaining turmeric powder, red chili powder, onion and curry leaves coarsely.  Add the ground ingredients to the vegetables and mix well.  Cook for few more minutes.  When all the water is absorbed and cooked add the yogurt and mix thoroughly. Add more salt, if needed. Pour the remaining coconut oil and remove from fire. 

Kalan...

INGREDIENTS:
 
Raw plantain or elephant yam  - 1/2 lb.
Turmeric powder - 1/2 tsp.
Green chilies  - 2, slit.
Salt  - 1/2 tsp.
Grated coconut  - 1/2 cup.
Cumin seeds  - 1/2 tsp.
Red chilies  - 2-3.
Yogurt  - 1 cup.
Coconut oil  - 2 tbsp.
Curry leaves  - 1 sprig.

METHOD:

Peel and slice the plantain in to pieces.  Mix together the slices, slit green chilies, half the turmeric, part of the salt and enough water to cook the plantain.  Grind together the grated coconut, rest of turmeric powder, cumin seeds and red chilies to fine paste.  When the bananas are cooked, add ground mixture, beaten yogurt, curry leaves and more salt, if needed.  Simmer, stirring occasionally, till the mixture becomes quite thick.  Add the coconut oil, mix thoroughly and remove from heat.

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Olan...

INGREDIENTS:

Ash gourd  -  1/2 pound (225 gm).
Haricot beans (red) - 1/4 pound (115 gm).
Green chilies - 3-4.
Cumin powder  - 1/4 tsp.
Salt -  1 tsp.
Coconut milk, 2nd milk  -  2 to 3 cups.
Coconut milk, 1st milk  -  1 cup.
Curry leaves  - 2 sprig.
Coconut oil  - 2 tbsp.

METHOD: 

Remove the skin and cut the gourd in to cubes.  Cook the beans,green chilies, cumin powder in the second milk.  When its half cooked add the ash gourd, salt , 1 sprig curry leaves and cook till tender and all the water is absorbed.  Stir in the first coconut milk and bring to boil. Add the coconut oil and the remaining curry leaves.  Mix well and remove from heat.  Serve hot. 

VARIATION:
Potato, tender jack, bread fruit can be substitued for this recipe.

Drumstick curry...

INGREDIENTS:

About 10 drumsticks.
1  tbsp red chili powder.
1  tbsp coriander powder.
1  tsp salt.
1  tsp turmeric powder.
1/4  tsp asafoetida powder.
1 lemon sized tamarind.
3/4  cup grated coconut.
1  tbsp olive oil or coconut oil.
1  sprig curry leaves.
1  tsp mustard seeds.
1/4   tsp fenugreek seeds.
3  small red onions, sliced.

METHOD:

Scrape, clean and cut the  drumsticks in to 2 1/2 inch length.  Cook the pieces with sufficient water and salt.
Extract tamarind pulp by soaking the tamarind in 3/4 cup of warm water.
Grind together grated coconut, chili powder, coriander powder, turmeric powder, asafoetida powder in to a fine paste. 
Heat oil, add mustard seeds, fenugreek seeds, sliced onion and curry leaves and saute.  As the seeds splutter  add the ground coconut mixture and mix well.  Stir in the cooked drumsticks with water.  Let it simmer.  Gradually add the tamarind juice to the drumstick and bring to a boil.  Add more salt if needed and remove from heat. 

Variation;  Egg plant (brinjal) can be substituted for this curry.

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Green gram curry...

INGREDIENTS:

1/2  cup green gram.
1/3  grated coconut.
1/2  tsp turmeric powder.
1/2  tsp cumin seeds.
4-5  garlic cloves.
1-2  green chilies.
1/2  tsp mustard seeds.
3-4  dry red chilies.
1  sprig curry leaves.
2  tbsp chopped onion.
2  tbsp Coconut oil or Olive oil.

METHOD:

Roast the green gram.  Cook the roasted gram with enough water.  Grind the grated coconut, cumin seeds, garlic cloves and green chilies,turmeric powder together with water to a fine paste. 
Heat oil, add mustard seeds, dry chilies, curry leaves, diced onion and fry.  Add the ground paste and bring to a boiling point.  Mash the cooked gram and add to it.  Bring to boil.  Mix well, add salt and remove from fire. 

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Green beans saute: (payaru mezhukkuvarati)....

INGREDIENTS:

1 lb green beans.
Salt to taste.
3 red chilies.
3 green chilies.
1/4 tsp turmeric powder.
1 sprig curry leaves.
1/2 tsp mustard seeds.
2 tbsp coconut oil.
1 tbsp desiccated coconut.

METHOD:

String and cut the beans into 2 inch size pieces.  Cook with salt, turmeric and sufficient water.  When its 3/4 done remove from heat.  Heat oil, add red chilies and green chilies.  Stir in the mustard seeds, curry leaves and desiccated coconut.  When the seeds crackle add the cooked beans and saute till its smeared and cooked.  Add more salt if needed and serve.

"ENJOY COOKING AND EATING"

Chinese potato saute:(koorka mezhukuvarati)

INGREDIENTS:

1 pound chinese potatoes. (about 1/2 kg)
5 to 6 red chilies.
Salt to taste.
1 sprig curry leaves.
1/2 tsp mustard seeds.
2 tbsp coconut oil or olive oil.
1 sprig curry leaves.

METHOD:

Scrape the skin, clean and dice the chinese potatoes.  Cook with salt and sufficient water. 
Heat oil, add red chilies, mustard seeds and curry leaves.  When the seeds crackle add the cooked potatoes and saute for few minutes, till all the pieces are smeared.  Add more salt, if needed and serve.

VARIATIONS:  Elephant yam, bread fruit, jack fruit seeds or green plantain can be used for this recipe.

Potato Saute:

INGREDIENTS:

3 medium sized potatoes.
4-5 green chilies.
1/2 tsp turmeric powder.
1 tsp split green gram.
1/2 tsp mustard seeds.
1/4 tsp red chili powder.
2 tbsp, olive oil.
2 tbsp chopped coriander leaves.
Salt to taste.

METHOD:

Clean and dice the potatoes with skin.  Cook with little water and salt.  Strain the water when the potatoes are soft. 
Heat oil, add mustard seeds and split green gram.  As it crackles add the sliced green chilies.  Fry for few seconds.  Add the chili powder and turmeric powder to it.  Stir in the cooked potatoes.  Saute for few minutes.  Add the chopped coriander leaves and mix well.   Add more salt if needed and serve. 

"ENJOY COOKING AND EATING"

Banana cream frosting...

INGREDIENTS:

Butter - 1/3 cup.
Confectioners' powdered sugar, (10 x) - 3 1/2 cups.
Milk  -1/4 cup.
Banana extract  - 1 tsp.
Chopped walnuts  -  1/2 to 1 cup.

METHOD:

Beat butter, until its soft.  Add powdered sugar alternately with extract and milk until creamy and smooth. 
Frost side and top of the cake with the frosting.  Press the chopped nuts on sides of the cake.  Garnish top with banana slices, if desired.

"ENJOY COOKING AND EATING"

Banana nut bread

INGREDIENTS:

2 cups all purpose flour or cake flour.
1 tsp baking soda.
1/2 tsp salt.
1 tsp vanilla extract.
1/2 cup butter, (1 stick).
1 1/4 cups light brown sugar.
2 eggs.
1 cup mashed banana, (2 medium sized).
1/2 cup buttermilk.
3/4 cup chopped walnuts or pecans.

METHOD:

Combine flour, salt, and baking soda.
Cream butter, gradually add sugar, beating well at medium speed.  Add eggs and beat well until smooth.  Add the mashed banana alternately with buttermilk.  Stir in the vanilla extract.  Mix well after each addition.  Add the flour mixture and mix well.  Stir in the chopped nuts.  Pour the batter into the prepared cake pan.  Bake at 350 degrees F for 40 to 45 minutes or until the wooden pick inserted in center comes out clean.  Cool in pan for 10 minutes, remove from pan and let cool completely on wire rack.

Sponge cake (B)...

INGREDIENTS:

2 eggs.
5 tbsp all purpose flour.
5 tbsp sugar.
1 tbsp butter.
1 tsp vanilla extract.
1/2 tsp baking powder.
1 tbsp water.
1/8 tsp salt.

METHOD:

Heat oven to 350 degrees F.
Sift the flour, salt, baking powder together and keep aside.
Beat the eggs, butter and sugar, till its fluffy.  Add the vanilla extract and water.  Add the flour mixture and fold.  Bake in the preheated oven for 30 to 40 minutes, or until a wooden skewer inserted in the center comes out clean. 

"ENJOY COOKING AND EATING"

Butterless sponge cake...

INGREDIENTS:

3 eggs, seperated.
1 cup sugar.
1 cup all purpose flour.
1 tsp baking powder.
1/2 tsp salt.
1/4 cup apple juice or pineapple juice.
Few drops vanilla extract or pineapple extract.

METHOD:

Beat egg yolks at medium speed, until thick.  Gradually add sugar, beating well.  Combine flour, baking powder and salt.  Add dry mixture to yolk mixture.  Stir in the pineapple juice. 
Beat egg whites until stiff peaks form.  Gently fold beaten egg whites into batter.  Spoon batter in to baking pan.  Bake at 350 degrees for 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean. 

"ENJOY COOKING AND EATING"

Sponge cake (A)

INGREDIENTS:

All purpose flour  -  10 tbsp.
Sugar 10 tbsp.
Eggs  - 3.
Vanilla extract  -  few drops.
Melted butter -  3 tbsp.
Baking powder - 1 tsp.
Salt  -  1/4 tsp.

METHOD:

Sift together the flour and baking powder.  Beat the eggs till they are stiff.  Add the sugar and beat till it becomes creamy.  Add the vanilla extract.  Add the flour mixture and mix on slow speed.  Stir in the melted butter by cut and fold method.  Bake in a pre heated oven for 30 to 40 minutes. 

"ENJOY COOKING AND EATING"

White chocolate chip cookies with almond flour...

INGREDIENTS:

1 cup organic unbleached all purpose flour.

3/4 cup ground almonds.

1/2 cup shortening or butter.

1 cup light brown sugar.

1 egg.

1 tsp vanilla extract.

3/4 tsp baking soda.

1/2 tsp salt.

3/4 cup white chocolate chips.

METHOD:

Heat oven to 350 degrees.

Combine shortening, brown sugar, vanilla in large bowl.  Beat at medium speed of electric mixer till well blended.  Beat egg into creamed mixture.  Combine all purpose flour, almond flour, salt and baking soda.  Add into creamed mixture until blended.  Stir in chocolate chips.  Drop tablespoonful of dough on to ungreased baking sheet.  Bake for 8 to 10 minutes.  Do not over bake.  Cool 2 minutes on baking sheet.  Remove cookies to wire rack to cool completely.

"ENJOY COOKING AND EATING"

Chocolate chip cookies...

INGREDIENTS:

2 cups all purpose flour.
1/2 tsp salt.
1 tsp baking soda.
1/2 cup shortening. (8 tbsp).
1/4 cup butter. (4 tbsp).
1 cup light brown sugar.
1 tsp vanilla extract.
2 eggs.
1 cup chocolate chips.

METHOD:

Heat oven to 350 degrees.
Stir together flour, baking soda, and salt.
In large bowl beat shortening, brown sugar, and vanilla with electric mixer until creamy.  Add eggs, beating well.  Gradually add flour mixture and mix well.  Stir in chocolate chips.  Drop tablespoonful of dough on the baking sheets.  Bake for 8 to 10 minutes or until lightly browned.  Cool slightly.  Remove cookies from baking sheet to wire rack to cool completely.

"ENJOY COOKING AND EATING"

Mini chocolate chip cookies...

INGREDIENTS:

All purpose flour  -2 1/4 cups.
Butter  - 1/2 cup, (8 tbsp).
Shortening  - 1/4 cup, (4 tbsp).
Baking soda  - 1 tsp.
Salt   -  1 tsp.
Light brown sugar  - 1 1/4 cups.
Vanilla extract  -  1 tsp.
Eggs  - 2.
Mini chocolate chips  - 1 cup.
Chocolate chips can be added more, if needed.
METHOD:

Preheat oven to 350 degrees.
Combine flour, baking soda and salt in a bowl.  Cream butter and shortening.  Add brown sugar, vanilla extract, eggs and beat until creamy.  Gradually beat in the flour mixture.  Stir in the mini chocolate chips.  Drop tablespoonful of dough on the the baking sheets.  Bake for 8 to 10 minutes or until golden brown.  Cool on baking sheets for one minute.  Remove to wire racks to cool completely.

"ENJOY COOKING AND EATING"