Kerala style - Parappu Moringa curry

 Ingredients 

Dal - 100 gms
Turmeric powder
Half raw mango - cut in pieces 
2-3 tomatoes - small 
Green chilli - 4

Put in cooker, and give one whistle.

After opening, put cut drumstick and let it cook for 5-8 minutes. Add salt at this time. 

Meanwhile, prepare coconut paste

3 tablespoon coconut
1 Green chilli (optional)
little water 

After drumstick cooks, add coconut paste, and just when it boils, turn it off. 

Then add Tadka. 

(Same recipe - ash gourd - this is put along with dal and mango for one whistle, yellow cucumber)

Stuffed Brinjal

Ingredients

6-7 small brinjals
handful of roasted peanuts
1 big onion  - cut and keep aside
Chilli powder - 1 and half tspns
Dhania powder - 2-3 tspns
Turmeric - a pinch
salt
Corriander leaves - quarter bunch (handful)
Tamarind juice - little (soak marble sized)

Recipe

Cut the brinjals in a cross, it should not fall apart - and keep in water. Heat 10-12 spoons oil in a kadai, and drop the brinjals in it. Close. Cook it in sim until it becomes soft (half cooked) - turn over once a while. Remove it from the kadai and keep in a plate.

Grind together - peanuts, onion, chilli, dhania, turmeric, corriander, salt - and make a thick paste - do not add much water. Just sprinkle some water.

Put Jeera in oil, and some onion and curry leaves. Fry onions for 2-3 minutes until they become brown. Then add the paste in the kadai and immediately add the brinjals. Add little water if the paste is too thick. Let it cook for 5 minutes. Add the tamarind juice.

Taste to check chilli, salt etc. Can add water if required.

Radish poriyal

4-5 normal sized radishes
1 potato - medium
slice both in same sized tiny pieces
2 onions
3-4 green chillies - cut small rings

mustard in oil , onion, chilli - fry until onion is translucent
Add radish and potato, and salt
Put in sim and close

after 5  min, mix, and check if done

Mutter-Paneer

1 packet paneer
250 gms green peas

Two big onions - cut

Two big tomatoes - cut

Jeera

Ginger garlic paste

Turmeric powder

Chilli powder

Corriander

Cream - 1 spoon

Recipe

Take 2-3 spoons oil in a kadai. Once hot, put Jeera, let it sputter. Add the onions, and some salt. Let it fry for a bit. Add 10-15 green peas. Toss them around, and then add the tomatoes. Fry until the water drains.

Turn off stove, and let it cool.

Once it's cool, put all of it in a mixie and make it a fine paste.

In the same kadai, put some oil and pour this masala. Add 1 and half spoon chilli powder, 2 spoons dhania powder, and a pinch of turmeric. Add 1 small spoon of ginger garlic paste. Fry it well, for at least 5 mins until the raw smell goes. (If using induction, fry at 350).

Add the green peas, salt, and quarter glass water. Cook until peas become soft.

Now add paneer pieces (cut them small). Paneer takes about 5 minutes to cool. (continue cooking at 350).

At the end, add quarter spoon garam masala. Some coriander, and a spoon of cream. (Just take some cream from the milk and whip it)

Kerala Fish Curry

Ingredients:

6-7 small onions - peel and mash
6-7 small onions - cut in circles to fry in oil for garnish
little ginger - peel and mash
curry leaves
green chillies (3 long) - slit side ways
Coconut - half - grate and squeeze out milk - then put in mixer and squeeze out milk again
Kokum - 2-3 (soak in water and keep)
Chilli powder
Turmeric powder 

Recipe

Take mud pot, put mashed onions, ginger, curry leaves, green chillies , add one and a half tsp chilli powder, half spoon turmeric, salt to taste. Mix with hand. Add fish. Mix. Pour water till the fish is fully covered + lil more. Add the second milk (diluted one) - 3/4th of what you have. Now turn on the stove. Wait till it boils. Keep in sim. Add two kokums (remove the water in which they are soaking). Keep a lid over the pot (little open).

Let it cook for about 5 - 10 mins. Check if the fish is cooked. If cooked, add the first coconut milk. Let it cook for some time - it should not boil.  When it is about to boil, turn it off.

Peel about 6-7 small onions, cut them in circles and fry in oil until brown and add on top of the fish curry.

Mutton Biryani: Kerala Style

Ingredients

Mutton: 1 Kilo curry cut
750-1 KG rice
Onions - 6 big or 8 small
Small onion - 50 gms
Green chillis - 8-10 if spicy
Ginger - 2 long pieces
Garlic - 25 gms
Tomato - 6
Coriander - handful
Cinnamon - finger size 2
Elaichi - 4 full - mash a bit
Clove - 15
Bay leaf - 2
chilli powder - 1 spoon
curry leaves - 2 full strips
turmeric - 1 small spoon
lemon - 2
Curd (by choice to add little sourness)  1 spoon sour curd
Black pepper - 1 small spoon
Salt to taste
Ghee - 2 big spoons
Garam masala - 1 spoon
Grapes - 2 spoon
Oil

Method

Marinate mutton with turmeric, salt, lemon (1), garlic ginger paste (1 spoon), black pepper powder (1 spoon), mix all and nicely mix with the mutton. Keep aside for half hour. After that, take half glass (less) water and keep in cooker - 2-3 whistles. (semi cooked). After that, seperate the water.

soak the rice for half hour in water. Remove water.

Take a big vessel or cooker, put oil, onions - ten minutes fry in sim, add small onions and green chillies (cut small), curry leaf, ginger, garlic (mash) - let a nice smell come in about 2 minutes. Add tomatoes (finely chopped) - 5 minutes fry.  (add curd if you want, here)Turmeric, chilli, garam masala, corriander - after 5 min.

Add the mutton without water, and mix for ten minutes. Add oil if needed.

Add rice. keep in low flame, mix the rice with everything else. Add the second lemon's juice.

Mutton water - measure and see. Boil that water - 1 glass rice - 2 glass water ratio

Taste and see, and add salt. Water has to boil, keep mixing. After it boils, don't mix, slow the flame. Rice and mutton comes in one level. Then close and put in sim. (can fry raisin in ghee and put now). On top keep something heavy or a vessel with hot water. Ten minutes. Then open.

Add some coriander on top. and ghee if you want.

Peanut Chutney

Ingredients

Half tea cup roasted peanuts (roast them in a kadai in sim, until the outside becomes little black, and the skin comes off easy, eat and see) Can make in microwave - keep the peanuts in the plate. Avoid keeping in the center. Spread around the plate. Keep for 3 minutes without lid. Open, and mix it a bit. then keep for another 3 minutes. It should become brownish outside. Keep for another 1 minutes. Sign of it being roasted is if the skin comes off easily.

1 medium sized onion - cut length wise
Tamarind - one small piece
Red chilli - 1

Recipe

In a small kadai, add 1 tsp oil, add onion, chilli, tamarind and salt, and fry until onion becomes brownish. Let it cool.

First put peanuts in  mixer and make it to a powder - not very smooth. Then add the onion and rest, add little water and mix to a paste.