Aviyal

Aviyal is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves. It occupies an important place in Kerala cuisine and is a must for Onam Sadya.

Vegetables commonly used in Aviyal are elephant yam, plantain, pumpkin, carrots, beans, Eggplant, cucumber, drumsticks, snake gourd, mango. Some people prefer to skip curd or substitute it with raw mango or tamarind pulp. This dish can be made into a gravy or be made into a semi-solid side dish. It is generally eaten with rice. The word "Aviyal " is also used to denote 'boiled' or 'cooked in the water' —this sense being derived from the way the dish is made.

Adai Aviyal is one of the famous combo tiffins in Tamil Nadu. You can always go for your own combinations of vegetables depending on the availability and your choice.

Ingredients :

• Carrot -1
• Raw Mango - few pieces (5-6 medium size pieces)
• Cucumber - 1 cup
• Yam -1 cup 
• Drumstick -1/2 no 
• Snake gourd - 1/2 cup 
• Raw plantain -1/2 no 
• Brinjal - 2 nos 
• Curd -2 tbsp
• Grated coconut - 1 cup
• Cumin seeds - 1/2 tsp
• Green chilli -5 nos 
• Small onion - 3 nos 
• Coconut oil - 2-3 tsp
• Turmeric powder - 1/4 tsp 
• Salt for taste 
• Curry leaves - few

Cut all vegetables in equal size. Boil Yam with salt and keep aside. 

Cut brinjal and plantain in water

For Coconut paste : 

1. In a mixer, grind coconut, green chilli, cumin and small onions with little water to a coarse paste 
   
2. Mix turmeric powder and keep the coconut paste aside 

For Aviyal : 

1. In a thick bottom pan, add all the vegetables and add 1/2 cup of water 
   
2. When the vegetables are half cooked, add salt and coconut paste 
3. Mix well and cook in low flame 
4. Cover and cook the vegetables 
   
5. Once the vegetables cooked completely, add the curd and mix gently 
6. Don't break or mash the vegetables 
   
7. Water content should disappear completely 
8. Add coconut oil and curry leaves and cover the pan
   
9. Keep in low flame for 2-3 minutes and remove from flame 

Cheema Chakka Curry

Cheema Chakka / Breadfruit / Kadachakka is a  tropical fruit harvested and used for cooking before ripening. This fruit looks similar to Jack Fruit because it belongs to the same family. But tastes entirely different. When you cook this bread fruit it becomes so soft similar to a potato. This is a different fruit/veggie from normal carrots,beans, potatoes, cauliflower. The curry prepared with Chemma Chakka tastes like non-vegetarian preparations.

This recipe is easy to make and tastes delicious. Can be served with plain rice, idli, dosa or appam. Other recipes are done with Chemma Chakka - Chemma chakka thoran, fry or theeyal. The cleaning process takes more time, as all of you know to cut and clean a jackfruit. Follow the same steps here, wipe your hands and knife with oil (When you cut the fruit, a sticky substance comes out)

For cutting the fruit : 

1. Wipe your knife and hands with oil. 
2. Place the fruit on a plastic cover and start to cut the top portion, a sticky liquid will come out 
3. Leave the fruit for 10 minutes and when the sticky liquid stops, clean the cut portion 
4. Cut the outer skin and chop the fruit into cubes (Makes a medium sized cubes) 
5. Boil the fruit with salt. 
   
6. If it's your first time cooking with this fruit, prefer cooking in a pressure cooker and leave for 1 whistle 
7. Drain and keep aside 

Note : Don't overcook the fruit, as its very soft when you put in curry it will break down and you can't find anything in curry :)


Ingredients : 

• Chemma Chakka - 1 no 
• Grated coconut - 1 cup 
• Small onions - 6 nos 
• Chopped onion - 1 no 
• Chilly powder - 1 tsp 
• Coriander powder - 2 tsp 
• Cinnamon stick - 1 no 
• Fennel seeds - 1 tsp 
• Curry leaves - 1 string 
• Coconut oil - 2 tsp 
• Salt for taste 

For paste : 

1. In a pan, dry roast coconut, small onions, cinnamon stick, fennel seeds and some curry leaves 
2. Dry roast in low flame till golden brown
   
3. Add chilly powder and coriander powder and roast the coconut mixture for another 5 minutes in low flame 
4. Cool down the mixture and grind into a fine paste with little water
5. Keep this paste aside 

For curry : 

1. In a clay pot / pan, add coconut oil and curry leaves 
2. Add chopped onion and cook for 2 minutes 
3. Add the coconut paste and mix well 
4. Add 1/4 cup of water and dilute the curry 
   
5. Let the curry starts to boil, add the boiled Cheema chakka and mix gently 
6. Add Salt required and cook for 5 minutes 
7. Remove from heat and serve 

Thai Green Potato curry

Thai cuisine is prepared with strong aromatic components and a spicy edge. If you are a Thai food lover you can taste sour, sweet, salty, bitter, and spicy taste in one single dish. That's the specialty of the Thai cuisine. Green curry is based on coconut milk and fresh green chilies. This curry is typically eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles. A thicker version of green curry made with any protein can also be served with roti, an Indian style flatbread.

Similar to green curry there are also different types of Thai curry, named after the color of the curry: red, yellow, and green. One of my favorite Thai curries is green curry, spicy, aromatic, sweet and savory at the same time.

Getting all the ingredients is the only tough job, preparing the dish is easier. The key is to balance the flavors of the curry it has to be spicy, rich and creamy (from the coconut milk). This green curry recipe is extremely easy to make and takes about 15-20 minutes. Anyone can make it at home, as long as you gather the ingredients.

Many versions are there in making this green curry. This is easier and similar to Indian style cooking. Green curry is also prepared with chicken, fish or mixed vegetables.

Ingredients : 

• Potato cubes - 1 cup 
• Coriander seeds - 2 tsp 
• Cumin seeds - 2 tsp 
• Turmeric powder - 1/2 tsp 
• Cococnut milk - 1/2 cup 
• Garlic cloves - 3 nos 
• Ginger pieces - 1 inch 
• Lemon - 1/2 no 
• Green chilly - 8 nos 
• Coriander leaves - 1 cup 
• Sliced onion - 1/2 no 
• Lemon grass - 1/2 inch 
• Galanga - 1/2 inch 
• Lime leaves - 3 nos 
• Salt for taste 

For green paste : 

Green paste is the base of this recipe. 

1. Dry roast cumin and coriander seeds 
2. In a mortar, grind into powder 
   
3. In a mixer, add green chilly, coriander leaves, lime leaves, galanga, lemon grass, ginger, garlic, and onion. 
4. Add the cumin and coriander powder
5. Squeeze 1/2 lemon and turmeric powder and grind into fine paste 

For curry : 

1. Boil potato with salt and keep aside.
2. In a pan, add 2 tsp of oil and fry the boiled potatoes for 5 minutes in low flame
3. Once the potatoes are golden brown remove and keep aside 
   
4. In the same pan, add the green paste mixture and cook for 2-3 minutes in low flame 
5. Add the thick coconut milk to the curry and bring to boil 
6. Add 1/2 cup of water and cook for 10 minutes in low flame. 
7. Add salt required for the curry 
   
8. Once all the raw smell disappears add the fried potato and mix.  
9. Let the curry gets thicker
10. Remove from flame and serve hot 

Mattar paneer

Mattar paneer, the most common north-Indian side dish recipe served with naan, phulkas, paratha or simply with a jeera rice or ghee rice.

Paneer recipes are always rich gravy. When you are trying to recreate any restaurant style recipe, it's not necessary to add flavor spices or any additives to the dish. With the ingredients we have in our home we can recreate restaurant style recipes. Some tricks need to be followed in cooking.

Most of the time when we cook paneer, either it breaks down or it's not soft. A simple trick is there in making any paneer recipes, try to follow in your cooking.  This recipe is a delicious combination of soft paneer and boiled green peas in a mildly spicy gravy.

For Soft Paneer : 

1. Cut paneer into cubes, try to cut into equal size
2. Deep fry the paneer cubes for 2-3 minutes (Don't fry it too much) 
3. In a separate bowl, keep hot water and put 1/4 tsp of turmeric powder 
   
4. Add the fried paneer into the hot water and leave it for 15 minutes. 
5. This makes the paneer retain its shape and softness 

For any paneer gravy, you can follow this step 

Ingredients : 

• Paneer cubes - 1 cup 
• Chopped onion - 1 no 
• Tomato puree- 1 cup 
• Butter - 2 tsp 
• Boiled green peas - 1/2 cup 
• Red chilli powder - 1 tsp 
• Yogurt - 2 tsp 
• Ginger garlic paste - 1 tsp 
• Garam masala - 1/2 tsp 
• Coriander powder - 1/4 tsp 
• Cream  - 1 tsp 
• salt to taste 

For Gravy : 

1. Take a pan and add 1 tsp of butter 
2. Add chopped onion and saute it 
   
3. Once they are brown in color put them in the mixer 
4. Add red chilli powder, yogurt, ginger garlic paste, garam masala, coriander powder and salt
5. Blend it to a fine paste 
    
   
6. In the same pan add butter and add the onion and curd paste. Stir it.
7. Add tomato puree 
   
8. Let the gravy boil for 5 to 6 mins in low flame 
9. Add 1/4 cup of water and stir well.  
   
10. Add boiled green peas and fried paneer 
    
11. Cook it for a few minutes
12. Before you remove the gravy from flame add cream and stir it
13. Serve hot 

Chicken Chops Recipe

Chicken Chops Recipe, this recipe I learned from my mother. She used to prepare it often to serve with idli, dosa or sometimes with vegetable biryani. She might have learned this recipe from her friend or own trial recipe. The same recipe you can try preparing with mutton also if making mutton chops cook in pressure cooker.

Chops can be served with phulkas, steamed rice, idli, dosa or appam. You can also prepare this recipe like starter type, just avoid adding water and keep it dry. This recipe takes more time and patience, the complete recipe is cooked in low flame.

Ingredients : 

• Chicken pieces - 1/2 kg 
• Chopped small onion, Chopped green chilly, Chopped Ginger and Chopped Garlic - 1 cup (Take equal proportions)
• Sliced onion - 2 cups 
• Crushed fennel seeds - 2 tsp 
• Chopped tomato - 1/2 cup 
• Turmeric powder - 1/2 tsp 
• Coriander powder - 2 tsp 
• Chilly powder - 1 tsp 
• Salt for taste 
• Chopped coriander leaves - 2 tsp 

Note : Keep in mind small onion, green chilly, ginger and garlic altogether 1 portions means take sliced onion 2 portions. Crush the fennel seeds in a mortar or in a mixer, just run for a couple of secs. Don't make it into a powder. 

If you have no time and don't want to cook in low flame means in a pressure cooker flow all steps till step 11 and cook for 3 whistles. Later add crushed fennel seeds and keep in flame for 2 minutes and serve. This is just an alternate option, but you get more taste when you cook in low flame. 

For chops : 

1. In a pan, add 2-3 tsp of oil
2. Add the chopped small onion, green chilly, ginger and garlic and cook in low flame 
3. Saute in low flame for 5 minutes and add salt 
4. Add sliced onion and mix well 
   
5. Add turmeric powder and close the pan with a lid, cook for 4-5 minutes 
6. Add tomato and cook till mushy 
7. Add the chicken pieces and mix well
   
8. Close the pan with the lid and allow the chicken to cook. (This takes 7-8 minutes in low flame, cook the complete recipe in low flame) 
9. Add coriander powder and chilly powder
   
10. Check for the salt if needed add as per taste 
11. Add 1/4 cup of water and boil for 2-3 minutes 
    
12. Add the crushed fennel seeds before you remove the chops from flame 
13. Garnish with coriander leaves and serve hot 

Hotel style Sambar

Sambar, the most popular recipe of South-Indian cuisine, lentil-based vegetable stew based on a broth made with tamarind. Sambar is usually served with steamed rice as one of the main courses of both formal and everyday south Indian cuisine. A two-course meal of Sambar mixed with rice and eaten with some sort of vegetable side dish followed by yoghurt mixed with rice is a prime southern Indian staple.

Vada sambar and idli sambar are popular for breakfast or evening snack in the south Indian states. Roadside restaurants often offer free refills of sambar for idli and vada. Sambar is also served as a side dish for dosa. Hotel Sambar is different from the usual Sambar prepared at our home. The taste of the recipe is enhanced by a paste mixture. Hotel Sambar is made with a paste of fresh, grated and roasted coconuts and spices, instead of sambar powder. Hotel Sambar for breakfast is different from the one comes with rice. I have tried making the hotel Sambar for breakfast to serve with idli, vada or dosa. There will be a mild sweetness in the hotel style Sambar, it's because of the Jaggery.

Ingredients:

Toor Dal - 1 cup
Onion - 1 chopped
Tomato - 1 chopped
Turmeric powder - 1/4 tsp
Small onion - 10 nos
Jaggery - 1 small piece
Ghee - 1 tbsp
Mustard Seeds - 1/4 tsp
Slit green chilli - 3 nos
Asafoetida powder - 1/4 tsp
Curry leaves - 10 nos
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1 tsp
Salt to taste
Chopped coriander leaves - 2 tsp

For Ground Masala paste : 

Chana Dal - 1 tsp
Urad Dal - 1 tsp
Raw rice - 1/2 tsp
Coriander seeds - 1 tbsp
Grated Coconut - 2 tbsp
Dry red Chilli - 5 tsp
Soaked Tamarind - 2 tsp
Cumin seeds - 1/2 tsp
Black Pepper - 1/4 tsp

For Masala paste : 

1. In a pan, dry roast Channa Dal, Urad Dal, Raw Rice, Coriander seeds, black pepper, Cumin seeds for 5 minutes 
   
   
   
   
   
2. When they start to browning, add dry red chilly and roast for 3 minutes and keep aside 
3. In the same pan, add grated Coconut & roast it till golden brown. 
   
4. In a mixer, put all the roasted ingredients together. Add soaked Tamarind & grind into fine paste. While grinding add Water.
   

For Dal : 

1. Soak Toor dhal for 30 minutes 
2. In a pressure cooker, add the soaked Toor Dhal, Onion, Tomato, Turmeric powder, Water & pressure cook for 3 whistles 
3. Mix the dhal mixture completely and keep aside 

For Sambar : 

1. In a pan, heat Ghee
2. Add Mustard seeds, cumin seeds, fenugreek and curry leaves 
3. Add green chilly and mix well. 
   
4. Once the Mustard seeds start crackling, add the small onions and cook for 2 minutes 
5. Add cooked Dal and mix well 
   
6. Add the ground masala paste and salt
7. Add Jaggery piece and mix well till it get dissolved 
   
8. Dilute the Sambar with water and close with a lid for 5 minutes in low flame 
9. Before removing from heat, add asafoetida 
10. Garnish with chopped Coriander leaves.

Serve hot with idli, vada or dosa. 

Vegetable Sabzi

Vegetable Sabzi, a curry with mixed vegetables with less masala makes a wonderful side dish for phulkas, jeera rice or ghee rice. Many variations there in making sabzi, I personally like to make with curd. I cooked this recipe in clay pot if you don't have clay pot any thick bottom pan you can use.

Ingredients : 

Slit green chilly - 3 nos
Star anise - 1 no
Cloves -1 no
Cinnamaon stick - 1 no
Fennel seeds - 1 tsp
Chopped Ginger - 1 tsp
Chopped onion - 1 no
Chopped tomato - 1 no
Chopped and boiled vegetables (Potato, capsicum, peas, carrot)- 1 cup
Curry powder - 2 tsp
Turmeric powder - 1/4 tsp
Curd - 2 tsp
Salt for taste
Butter - 2 tsp
Chopped coriander - 2 tsp

For Sabzi : 

Cut all the vegetables in equal size, boil with salt 

1. In a pan or clay pot, add butter 
2. Add star anise, cloves, fennel seeds and cinnamon stick 
3. Add slit green chilly and ginger. Saute for 2 minutes 
   
4. Add onion and cook soft
5. Add turmeric powder and cook for a minute 
6. Add tomato and cook till the tomato mash completely 
   
7. Add curry powder and curd 
8. Add water required for the curry (Don't add too much of water) 
   
9. Add the boiled vegetables and mix well 
   
10. Check for salt and cook on low flame for 5 minutes 
11. Add coriander leaves and serve hot 

Naatu Kozhi (Country Chicken) Curry

Naatu Kozhi (Country Chicken) curry, this recipe is my husband's recipe. I have no hands on this except taking pictures :) This recipe is easy to prepare and delicious than expected. Bachelor's cooking is always easy and comes with fewer ingredients, but the outcome will be amazing. Naatu Kozhi is good for health and tastes good. Always try to get Naatu Kozhi for your cooking.

This curry goes with rice,phulkas, dosa or idli. :)

Ingredients : 

Naatu kozhi (Country chicken) - 1/2 kg
Onion - 1 no
Tomato - 1 no
Green chilly - 4 nos
Ginger garlic paste - 3 tsp
Curd - 1/4 cup
Turemric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Chilly powder - 1 tsp
Garam masala - 1 tsp
Curry leaves - 6 nos
Bay leaf - 1 no
Cinnamon stick - 1
Star anise - 1 no
Salt for taste 


For Marination : 

1. Clean chicken, add turmeric powder, salt, chilly powder, coriander powder and curd 
2. Add 1 tsp of ginger garlic paste to the chicken
3. Mix well and refrigerate for 30 minutes. 

For paste : 

1. In a mixer, add chopped onion, tomato, green chilly and curry leaves, make a fine paste 
2. Add ginger garlic paste and grind to fine paste and keep aside 

For Curry : 

1. In a pressure cooker, add 2 tsp of oil, add bay leaf, cinnamon, and star anise. 
2. Add in the paste and cook on low flame for 10 minutes 
3. Mix the paste after 5 minutes (Don't burn the paste) 
   
4. Add the refrigerated chicken to the paste and mix well. 
5. Cook for 2-3 minutes, check for salt if needed add required salt
6. Add garam masala powder and curry leaves 
   
7. Cook the chicken curry for 2-3 whistles
8. Serve hot 

Meen Pollichathu - Fish Cooked in Banana Leaf

Meen pollichathu is done with Karimeen (Pearl Spot fish), whole fish is cooked and wrapped in  banana leaf with some curry. Served in the banana leaf with a grilled food feel. This is star recipe of Kerala cuisine. I have used pomfret fish for making the recipe if you have got karimeen or any whole fish its fine.

Some use aluminium foil to wrap, please don't do that the main flavour of the recipe is burnt banana leaf. I like to be traditional with my cooking to attain the exact taste of the recipe.

Ingrediants :

Whole Fish (Pearl Spot fish/ pomfret fish)  - 1 no
Chopped chilly - 3 nos
Chopped ginger - 2 tsp
Chopped small onions - 10 nos
Chopped tomato - 1 no
Coocnut milk - 1/2 cup
Chilly powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt for tatse
Curry leaves - 10-15 nos
Coconut oil - 3 tsp
Banana leaf - 1 no

For marination : 

1. Clean fish and marinate with salt and turmeric powder (1/4 tsp) for 5 minutes 
2. Add chilly powder (1 tsp) and coriander powder (1/2 tsp) to the fish and marinate for 10-15 minutes. 

For Fish fry : 

1. In a pan, add 1 tsp of coconut oil, and fry the fish for 5 minutes in low flame. 
2. Do the same with the other side similar way 
3. Remove from heat and keep aside 

For banana leaf :

1. Lightly heat a banana leaf on a stove top. This is to make the leaf unbreakable and also gives a nonstick effect which we need for this curry.
2. Place the fried fish on the banana leaf 

For curry :  

1. In the same pan, heat 2 tsp of coconut oil, add in curry leaves.
2. Add green chilly and ginger. Saute for two minutes. 
   
3. Add small onions and cook till soft 
4. Add in some curry leaves for more flavours 
5. Then add the chilly powder, turmeric and coriander powder, salt and mix well.
   
6. Add tomato and cook till soft
7. Add coconut milk to the curry. 
8. Cook the curry till all moisture disappears 

For arranging : 

1. Place the curry on top of the fried fish placed in the banana leaf.
2. Fold the banana leaf from all sides and make it into a packet. (if needed tie with the banana leaf string) 
3. Heat a Tawa with little coconut oil
4. Place the packet on top and cook for 5-7 min on each side in low flame 
5. If needed drizzle little oil and then turn to another side

For Serving :

1. Open the packet just before eating 
2. The curry and fish will be cooked nicely with banana leaf burnt flavours