NADAN RUCHIKAL

Ingredients Lemon :  10  Garlic : 1 Cup Green Chilly : 5 Ginger : 1 tbsp Curry leaves : Few Fenugreek Powder : 1/2 tsp Asafoetida : 1 1/2 tsp Chilly Powder : 2 tbsp Salt : To taste Turmeric Powder : 1/2 tsp Oil : 3 tbsp (Gingelly) Mustard : 1 tsp Method : Steam cook lemon and garlic for 10 minutes and pat it dry. Heat a pan, splutter mustard seeds and add ginger, curry leaves and garlic.  Saute it for few minutes. Add chilly powder, turmeric powder, fenugreek powder and asafoetida to this. Saute for 2 minute in low flame.  Add salt to this and add lemon and saute for 5 minutes. When it cooled, add some 2 tbsp gingelly oil above this and keep it in air tight container. Even you can refrigerate this.

It is one of my favourite dish. It is a superb combo with rice... lets learn how the recipe is........ Ingredients: Potato : 2 Drumstick : 1 Tomato : 2 Brinjal : 1 Onion : 2 Coconut : 1 cup grated Chilly powder : 3 tsp Coriander powder : 2 tsp Turmeric powder : 1/2 tsp Fenugreek powder ( uluva podi) : 3/4 tsp Salt : To taste Method: Cut the vegetables as square pieces and drumstick as 2 1/2 inch length. Cook the vegetables except tomato in 1/2 cup of water and salt. Grind coconut, chilly powder, coriander powder, turmeric powder and fenugreek powder finely. Once the vegetables cooked, add tomato and coconut paste to that and cook for another 15 minutes. Once the gravy is set, check the salt, if needs more add some more salt. Season it with oil, mustard, dry chilly and curry leaves.  Pachatheeyal is ready!!!

Cabbage thoran is another recipe in the box of sadhya. It is also a daily recipe in kerala. We can make pure cabbage thoran or cabbage and carrot mixed thoran. Both the method are same. Here the recipe is... Ingredients Cabbage : 2 cup finely chopped Onion : 1/2 cup finely chopped Ginger : 1 tsp Green Chilly : 2-3 Coconut : 1/2 cup grated Cumin Seeds (jeerakam) : 3/4 tsp Urad dhal : 3/4 tsp (for seasoning) Garlic : 2 pod Mustard : 1 tsp Dry chilly : 2 cut in to pieces Curry leaves : few Oil : 2 tbsp Method: Grind the coconut, cumin seeds, garlic and turmeric roughly. Just give only one back pulse in mixer.  Heat a pan, add oil and splutter the mustard, to this add ginger, urad dhal, onion, dry chillies, curry leaves and saute for 2 minutes till the onion becomes light brown colour. Add cabbage, onion, green chilly and salt to this and saute for 2 min. Add the grounded coconut to this and pat down it tightly and cover the pan with a tight lid. Cook for 10 - 1

Onam is coming, the main attraction towards onam is the delicious sadhya :) . Without sadhya, onam is incomplete and without parippu curry, sadhya is incomplete lol..... Lets learn how to make parippu! Ingredients For onam special parippu curry, we are taking cheru payar (moong dhaal). Cheru payar (Moong daal) : 1 Cup Shallots : 5 Green Chillies : 3 Turmeric Powder : 1/4 tsp Oil : 1 tbsp Ghee : 1 tsp Dry Chilly : 3 Cut in to small for seasoning Curry leaves : Few Mustard Seeds : 1 tsp Coconut : 1/2 cup Method Roast the dhaal in a pan till it turn little brown. Pressure cook the dhaal for 3 whistles with 2 1/2 cup of water, salt, turmeric, green chillies and 3 shallots.  Grind the coconut finely with little turmeric and keep aside. Once the pressure releases, mash the dhal well with back of a spoon/ladle. Add the coconut paste to this and cook well for another few minutes. Should not over cook. Use less water always. Consistency of the gravy is between thick to l

Ingredients Drumstick : 3 Big cut into 2 inch Egg : 4 Coconut : 1/2 Cup Onion : 1 Cup finely chopped Turmeric Powder : 1/2 tsp Garlic : 2-3 pods Cumin (Jeerakam) : 1/4 tsp Oil : 1 tbsp Mustard : 1/2 tsp Dry chilly : 2 cut into small pieces for seasoning Curry Leaves : Few Method  Peel the drumstick and cut it into 2 inch sized pieces and cook it in water with salt. Boil the egg in another vessel for 15 minutes in water, with 1/2 tsp of salt, so that we can easily remove the shell of egg. Meantime, grate the coconut and grind it with turmeric, garlic and jeerakam. When both the drumstick and egg got cooked. Heat a pan, add oil to that, splutter mustard, add onion and saute well. Add dry chilly and curry leaves. Saute for another 2 minutes. Add drumstick to this and add the ground paste to this, pour little water and cover it with a lid and cook for 10 minutes.  When the water got evaporated, when it becomes dry saute it well in low flame.  Cut the boiled egg in t

Kothu Chappathi is a recipe which I used to make as a tea time snack. Its very simple recipe and little spicy too. Hope everyone like this. Ingredients  Chappathi : 6 Onion : 2 finely minced Pepper Powder : 1/2 tsp Garam Masala : 1 tsp Tomato : 1 finely chopped Green Chilly : 1 Egg : 3 Curry leaf : Few Salt : to taste Oil : 1 tbsp Method  Cut chappathi into small pieces. Beat the egg with salt well. Heat the pan and pour oil, add onion and green chilly and saute for few minutes.  To this, add pepper powder, garam masala powder, tomato, curry leaves and saute it or few more minutes till the tomato cooks. Add chappathi and beaten egg to this and mix and whisk well.  Delicious kothu chappathi is ready. Serve hot!!!

Here, its a new healthy snack recipe using banana. Hope everyone like this!!! Ingredients Jaggery : 1/4 kg Coconut : 1 Banana : 1 Rice Flour : 2 Cup Salt : 1/2 tsp Cardamom Powder : 2 tsp Oil Method Melt the jaggery in low water and drain it and keep aside. Grate the coconut and take the coconut milk and that too keep aside. First blend banana with little water, to this add rice flour and coconut milk and mix well. Add jaggery solution to this and pour cardamom powder and salt. The batter consistency should be like the consistency of thick dosa batter.  Keep this mixture for one hour.  After one hour, steam cook it in low flame using oil coated vessel.

Ingredients Egg : 4 Pepper powder : 1/2 tsp Potato : 1 cup grated Oil : 1 tbsp Salt : to taste Method Beat the egg well with pepper powder and salt. Heat a pan and add oil. Pour the egg mixture to the pan and rotate it in the shape of omlet. Upon to this omelet, pour the grated potato. Keep the stove in low flame and cover the pan with a lid and cook it till the bottom portion of omelet get brown colour. Approximately 10 minute. Take the pan away from the stove, cover the pan with a plate and tilt the pan towards the plate. Now we kept the omelet safe in the plate and keep the pan in the stove. From the plate, take the omelet and place the other side of omelet in the pan and cook the  for 5 - 10 more minutes and serve hot.

A simple delicious lunch box recipe!!! Ingredients Egg : 4 Onion : 2 finely minced Tomato :1 finely minced Green chilly : 1 Ginger : 1/2 tsp finely minced Chilly powder : 1/4 tsp Turmeric powder : 1/4 tsp Black pepper powder : 1/4 tsp Mustard :1/2 tsp Oil : 1 tbsp Salt : to taste Coriander leaf/Curry leaf : few Method Heat a pan, add oil and splutter the mustard.  Add onion, green chilly, ginger and salt and saute it till it turns golden brown. Add chilly powder and turmeric powder to this and saute it well and add tomato to this mixture. Add the beaten egg to this and mix it well without the egg get struck to the pan.  Mince the egg pieces well using a laddle / spoon. When it is fully cooked, pour the pepper powder above the burji and garnish with curry leaves. Hope u all enjoyed this! :)

Cheeni and Fish mulaku curry is my ever time favourite dish. Mostly in south kerala, tapioca is very famous. Whenever I am going my native, my kunjammachi (mom's sister) used to prepare this dish for me. I learned this recipe from my kunjammachi... Very happy to share this recipe with you all! :) Ingredients  Tapioca : 1 Kg Turmeric powder : 1 tsp Jeera : 1/2 tsp Green Chilly : 1 Garlic : 2-3 pods Coconut : 1/4 cup Curry leaf : Few Salt : to taste Method Cut the tapioca in to small pieces like how we cut mango for mango pickle. Wash it well in running water 4-5 times, so that only the soil runs off in the water Pressure cook the tapioca and salt for 2 whistles. Mean time, grind the coconut, turmeric powder, jeera, green chilly, garlic and curry leaf coarsely. Once the pressure releases, drain the water and keep the tapioca in a heavy bottomed vessel. Add the grounded mixture to the tapioca and again cook it for 10 minutes in less water. Once it coo

Its a very simple recipe. I often make this, since my sister likes this very much. Let's learn how to make verum puli. Ingredients Shallots : 1 Cup Dry Chilly : 7 no Fenugreek powder : 1 tsp Turmeric powder : 1/2 tsp Tamarind : 1 lemon sized ball Curry leaves : Few Asafoetida : 2 tsp Mustard : 1 tsp Salt Oil Method Heat a pan and add oil and splutter mustard. Add shallots and dry chilly to this fry it well and finally add little turmeric powder and curry leaves. Once it done extract the tamarind pulp in little water and add to this mixture and keep the balance tamarind aside. Allow it to cool. Once it set cool, beat the mixture using a jar, if u are comfortable using your hands to mash the dry chilly and onion, its no problem, mash it using your hand.Once it mashed well, again extract the tamarind water and add with this mixture.  Cook this mixture for 5-6 minutes, don't over boil it, and finally before switching off the stove add little fenugreek powde

Usually we will be making netholi peera pattichathu and netholi fry. I have tried a different version of netholi curry. This is a yummy netholi curry using Coconut, Kudampuli and Tomatoes. Hope you will enjoy!!! Ingredients Netholi : 1/2 kg Coconut : 1 Cup Onion : 1 Cup Kudampuli : 4-5 Chopped Ginger : 1 tbsp Chopped Garlic : 1 tbsp Green Chilly : 3 Sliced Tomato : 1 big sized Chilly Powder : 2 tsp Coriander Powder : 2 tsp (its optional) Uluva podi (Fenugreek powder) : 1/2 tsp Oil : For seasoning Salt : To taste Method  Clean the fish netholi and rub and wash it cleanly using raw salt.  Soak the Kudampuli in warm water.  Grate the coconut and grind it by adding chilly powder, coriander powder, turmeric powder, fenugreek powder, 1tbsp Onion and 1 green chilly. The ground paste thickness should be in between coarse paste - fine paste  Grind it and pour the paste to the earthen pot and add beated ginger garlic and onion.  Keep this pot in a f

Preparation Time : 30 Min Cooking Time : 1 Hr Ingredients For Marinating: Prawns : 1/2 kg Red Chilly Powder : 1 tsp Garam Masala : 1/4 tsp Aniseed Powder : 1/2 tsp Poppy Paste : 1 tsp Turmeric Powder : 1/4 tsp Lemon Juice : 1 tsp Ginger Garlic Paste : 1 1/2 tsp Salt : 1 tbsp Rice Preparation Basmati Rice : 3 Cups Cardamom : 2-3 ( individual wish) Cinnamon : 1 big piece Bay leaf : 1-2 Cloves : 4 Oil : 1 tbsp Salt : 1 tsp For Masala Onion : 4 Sliced Ginger Garlic Paste : 2 tbsp Tomato : 2 finely chopped Red Chilly Powder : 1/2 tsp Black Pepper Powder : 1/4 tsp Turmeric Powder : 1/4 tsp Green Chillies : 3 finely chopped Mint Leaves : 1/4 Cup Coriander Leaves : 1/4 Cup Lemon Juice : 1 tsp Biriyani Masala : 1 tsp Oil : As Required (3 tbsp) Ghee : 2 tbsp Layering Onions :  2 cups sliced Cashews : 2-3 tbsp Raisins : 2-3 tbsp Mint Leaves : 1/2 cup Coriander leaves : 1/4 cup Garam Masala : 1/4 tsp Ghee : 2 tbsp Method Wash and soak the rice

Aviyal my ever time favorite dish. It is a mixed veggies combination. Lets learn how aviyal is prepared! Ingredients : Varieties of Vegetables Potato : 2 Elephant foot yam : 1 cup Drumstick : 1 Beans : 6 Carrot : 1 Raw Plantain : 1 Snake guard : 1 cup Green chilly : 2 Curry leaves : Few Grinding Coconut : 1 cup (grated) Garlic : 2 pods Turmeric : 1/2 tsp Jeerakam (Cumin Seeds) : 1/2 tsp Method: Wash and peel all the vegetables and cut everything in 1 and 1/2 inch length. Cook the vegetables with salt. Either cook in open pan or can cook in pressure cooker. If you are pressure cooking the vegetables, keep it for 1 Whistle, so that vegetables never mash. TIP ( Use less water ) otherwise u have to cook much to get the thickness for the gravy, meantime the veggies will get over cooked. Simultaneously grind coconut, garlic, turmeric and jeerakam coarsely using less water. Don't grind the same as fine paste. When the veggies got cooked, add this coconut past