Avial

Avial is very popular kerala dish. Its a medley of vegetables combined in a coconut mixture.Its a sure accompaniment in any vegetarian feast. You can add numerous vegetables in this dish. Think of adding different colours. Slice them thin and cook and add a coconut mixture along with a tinch of sourness from either raw mango or curd or tamarind.

A mix of vegetables - like yam, raw banana,carrot,beans,potato,brinjal,drumstick etc- sliced thin about 3 cups
green chilli - 2 or 3
turmeric powder - 1/4 tsp
coconut - about 1 cup
cumin seeds - 1/2 tsp
curry leaves - 1 or 2 sprigs
curd - 2 tbsp
coconut oil - 1 or 2 tbsp
salt to taste

Thinly slice all the vegetables. Add turmeric powder,curry leaves, salt and some water , may be half cup or so and cook the vegetables in low medium flame.
When its almost cooked, grind coconut and cumin to a coarse paste and add.
Do not keep mixing too much after the vegetables are cooked. And do not add too much water also for cooking them. Add half cup and cook for around 8 - 10 minutes and check them. Depending on what vegetables you use it may need a little more or less. Adding too much water will make it mushy..
Once its done, add 1 tbsp curd and gently mix. Switch off and add coconut oil on top and keep covered for 10 to 15 minutes. Then stir gently and serve.
Some home make it with little gravy with it. Typically avial is a dry dish.

Paneer Butter Masala

Paneer Butter Masala is a very tasty north indian dish which is a favourite to many.

Ingredients

Paneer - 1 package of about 350 gms
onion - 2 medium size
tomato - 2 or 3
ginger garlic paste - 1tsp

whole garam masala - 1 or 2 pieces of each
turmeric powder - a pinch
chilli powder - 1/2 tsp
kashmiri chilli powder - 2tsp[optional]
coriander powder - 2tsp
kasoori methi leaves - 2 tsp dried
heavy cream - 1/4 cup
oil
salt for taste

Method

In a pan add a little oil, add whole garam masala, saute onion.
To the blender add sauted onion, chopped tomato and ginger garlic paste and grind them till smooth.
In the same pan add a tsp or two of oil and add the ground mixture along with turmeric, chilli and coriander powders,salt  and cook it down until oil oozes out.
It will splutter first, so keep covering and mixing in between.  It would be easy if you do this in a wide non stick pan.

It will take around 8 to 10 minutes. But do not skip this part. This really changes the texture and taste.

Now add about 2 cups of water and stir add more water if you prefer little more thinner consistency.
Now take the kasoori methi leaves and just grind it in your palms and add.
Now add the cubed pieces of panner and let it simmer for 5 minutes.
Add heavy cream, mix and switch it off.

Done. Enjoy with naan or chapathi or fried rice or any of your favourite combination.

Birthday Cake

I made this cake for my son's 4th birthday; upon his request for a McQueen shaped cake.
This is made with two 13*9 cakes vanilla cake and whipped cream frosting. One I split and kept for the base and another one cut into a car shape. Just basic colors red for the full car and some blue and yellow for the features.For black I got a prepared small tube black frosting, as i was not able to find black food color.

Rava Ladoo

Rava Ladoo is a quick and easy sweet item to make. The below quantity makes around 30 nos.

Ingredients:

Rava - 2 cups
sugar - 2 cups
coconut grated - 1/4 cup
milk - 1/4 cup
cashews and raisins - a few
cardomom powder - 1/4 tsp
Ghee - 2 tbsp

In a pan add ghee and fry the cashews and raisins. Take them out and keep it aside.
To the same ghee add the rava and fry until it just starts to turn slightly brown.
Take it out into a large bowl. Add sugar,coconut grated and mix it.
Slowly add luke warm milk and mix it well. You may use a little more or less of the milk
[Those who like dry type of ladoo stop adding milk just when it is wet enough and rava mixture hold together. Otherwise add a couple of spoons more.]
Close it and leave it for 2 or 3 minutes.
Now add the fried cashews and raisins and cardamom powder.
Mix and make ladoos. Leave it for half an hour to just set.
Enjoy!

Caramel Pudding

Whole milk  - 3 cups
Sugar - 1 cup + about 6 tbsp(for caramel)
Egg - 4
Vanilla extract - 2 tsp


First make caramel.
Take 6 tbsp sugar and 2 tbsp water and heat it up until its melted and changes to desired colour.
Don't stir it just swirl the pan in between.
And pour into a dish in which you are going to bake the pudding.

Preheat the oven to 350F.
In a bowl whisk together milk, sugar, eggs and vanilla extract until well mixed.
Gently pour this into the dish with caramel.
Place this dish in a tray or another dish with some water in it. It helps the pudding  to not get dried off.
Place them in oven and bake for about 40 minutes. It will be almost firm except in the middle which will slightly wiggle if you shake the pan.
Take it out and cool. Refrigerate for 3 to 4 hours.
Slice and scoop out and enjoy!

Idichakka thoran (Young Jackfruit stir fry)

Idichakka is malayalam word for young jackfruit. Its made from fresh young jackfruit. Since that is not available here, the following recipe is with the tinned version.

Young jack fruit - 1 can
onion - 1 small
garlic - 2 or 3
green chilli - 1 or 2
turmeric powder - 1/4 tsp
salt to taste
curry leaves

Open the can and wash the pieces well. In a pot add jackfruit pieces,turmeric powder,salt  and some water and boil until cooked around 10 minutes.
Chop them up into small pieces.
In a pan, add 2 tsp oil, splutter mustard, curry leaves. Saute onion,green chilli, garlic.
Check for salt. Saute for a couple of minutes.
Done

Deviled eggs

Deviled egg is a very easy cold appetizer or snack served in European and American countries.

They are just boiled eggs cut into half and the yolks are mixed with mayo and a choice of ingredients and filled back in. You can add onions or celery or any spice of your choice into that mixture, purely your decision. Below is my version.

1) Eggs - 6

2)Mayonaise - about 4 to 5 tbsp

salt - a pinch

pepper powder - 1 or 2 pinches

chilli powder - 1 or 2 pinches

garam masala - 1 or 2 pinches

chopped red onion - 1 or 2 tbsp

3)some chopped up carrot or cilantro for decoration

Hard boil the eggs just right. We do not want the greenish ring to form around the yolk and give the bad sulfur smell.

Peel the shells off and let them cool nicely.

Cut into half lengthwise.

Scoop out the yolks to a bowl and smash it with a fork.

Add all the ingredients under list 2) and mix well.

Take a spoon full of the mixture and fill each of the egg white. You can pipe them into it as well.

Garnish with extra masala powder or chopped cilantro or carrot. Serve.

Instant carrot pickle

Carrot - about 1 cup julienned(cut into thin long pieces)

garlic - 1 clove sliced

turmeric powder - 1/4 tsp

red chilli powder - 1/2 tsp

fenugreek powder - 1/2 tsp

lemon juice - 1/2 of a lemon

salt to taste

mustard seeds - 1/2 tsp

asafoetida powder - a pinch

oil - 1 tbsp

In a microwave safe bowl; mix carrot, garlic, turmeric, chilli, fenugreek powders,salt and lemon juice.

Heat in microwave for 1 minute.

Heat a tbsp of oil, splutter mustard and asafoetida. Pour over carrot mix.

Cool and refrigerate. Its a quick version, so cant be stored for long. Finish it within 5 to 7 days.

Kollam style Fish Curry

This type of preparation is common in kollam part of kerala. You can use any fish of your choice. Increase or decrease the chilli you want to use. The below quantity give you a medium spicy one.

Ingredients:

Fish - 2 lbs [Any of your choice]

small onion - 10

ginger and garlic - 2 tbsp [crushed or sliced]

onion - 1 small

tomato - 1 small

green chilli - 2 or 3

turmeric powder - 1/2 tsp

kashmiri chilli powder - 2 tsp [ This is mild one, if you use regular chilli , use less]

coriander powder - 1 tsp

pepper powder - 1 tsp

fenugreek powder - 1/2 tsp

kudam puli or kerala fish puli - 2 or 3 pieces (soaked in water)

coconut milk - 1 cup

curry leaves

mustard - 1 tsp

oil - 2tbsp

salt to taste

Clean and cut the fish into small pieces. Chop all onion,small onion,tomato,greenchilli,etc.

Heat oil. Splutter mustard. Add curry leaves.

Saute ginger and garlic. Add onion,small onion and green chillies and saute well.

Add tomatoes, saute until nice and mushy.

Add turmeric,chilli,corainder,pepper and fenugreek powders. Saute for a minute.

Add the fish puli along with the water.

Now Add about 2 cups of water and 1 cup of coconut milk.

Add salt to taste.

Let it boil nicely.

Gently drop in the fish pieces. Let them cook for 10 to 12 minutes.

Done.