Semiya Vada

Semiya-1cup
Maida-2tbsp
Rice flour-1tbsp
Onion-2
Green chilli-4
Ginger-1small piece
Cumin seeds-1tsp
Egg-1
Curry leaves
Oil for frying
Cook the vermicelli with salt and drain the water.It should not be over cooked.
Add the flours(maida and rice flour),chopped onion,cumin seeds,chopped ginger,chopped green chilly,egg,curry leaves,salt etc.Mix it and it should be like thick batter(like other vada batter).It should not watery.Add 1 spoon full to the hot oil.fry till golden brown.

Idichakka thoran(unripe jackfruit thoran)

Idichakka(jackfruit)-half piece

turmeric powder-1tsp

cumin-1tsp

coconut(shredded)-1/2 cup

shallots-3

garlic-1-2 cloves

greenchilli-2

salt

oil

for seasoning

Rice-1tsp

mustard-1tsp

dry red chilli-2

curry leaves

• Cook the jackfruit with turmeric powder and salt.mash the jackfruit pieces.
• Coarse grind(1 turn blend) cocont,shallots,garlic.cumin,green chilli.
• Take a pan and when it is hot pour some oil in to it.add mustard seeds,rice,redchilli and curry leaves.when it splutter add the jackfruit and groud mixture and stir well.wait till the raw smell goes from the mixture.Make it dry.(wait till the moisture goes).
• Garnish with fresh curry leaves.now its ready to serve.

chembinthandu cherupayar thoran(Taro stem & Green gram stir fry)

Taro stem(chembin thandu)-2 pieces(big)

Green gram(cherupayar)-1/4 cup-cooked with salt and turmeric powder)

coconut grated-1/2 cup

Turmeric powder-1/2 tsp

Shallots-3

Garlic-2(small cloves)

Green chilly-2

Mustard

Curry leaves

Oil

Salt

Cook the green gram with salt turmeric,chilly powder and salt and keep it aside.
Peel the skin of taro stem.cut it in to small pieces and rub with salt and keep it aside for 15 minutes.after 15 min squeeze all the water from the stem.
Coarse grind all the ingredients(coconut,shallots,garlic,green chiliies)
Take a pan put some oil(coconut oil if u use it will be more tasty).splutter mustard seeds,put curry leaves.
Add the stem,coconut mixture,lilttle turmeric powder,green gram.wait till the stems are cooked well.
Granish with curry leaves.its ready to serve

Kerala Fish fry(Tilapia fillet)

Tilapia fillet-3/4 cut in to medium pieces

Chilli powder-2 tb spoons(according to ypur spice level.)

Turmeric powder-1tsp

GingerGarlic paste-1tbsp

Pepper powder-1tsp

Lemon juice-2tsp

Curry leaves

Oil for frying

• Marinate the fish pieces with all the ingredients except curry leaves.Keep it in fridge for 2/3 hours.
• Fry this pieces in enough oil .You can deep fry/shallow fry this pieces.while frying add the curry leaves also to the oil it will give a nice flavor to this.

Kerala Ghee Rice(Neychoru)

                                       

Kerala Kaima rice/Basmati rice-3 cups

Clove-5

Cinnamon-4

Cardomom-5/6

Bay leaves-2

Onion-1

Raisins-10

Rashews-10

Ghee-3sp

Oil-2sp

fennel powder-just for a flavour(1/2 tsp)-optional

Lemonjuice1 tsp

Water-

METHOD

• On the stove top keep the pan and when it become hot put some ghee on it,fry the onions,raisins and cashews.keep it aside.
• Wash the rice and drain the water and keep it aside for at least 30 minutes.
• Keep the biriyani pot on the stove top.Pour ghee and oil in equal amount.When it become hot put all the spices and stir well.Now put the rice on it and fry it for some time.Now pour boiled water to this.Add salt and lime juice.and some ghee to the water.close the lid and wait till the rice to cook well.when it is all cooked put all the fried items(raisins,cashews and onions).Its ready to serve.!!