GREEN GRAM PALYA

Ingredients:

1. Green gram – 1 cup (around 150 gm)
2. Water – 2.5 cups
3. Grated coconut – ½ cup to ¾ cup
4. Onion – 1 big
5. Garlic – 5 to 6 cloves
6. Green chili – 1 (optional)
7. Turmeric powder – ½ tsp
8. Dry chili flakes - 2 tsp (or chili powder – 2tsp)
9. Curry leaves – 3 to 4 sprigs
10. Oil – 2 to 3 tsp
11. Salt – for taste

Method:

1. Transfer green gram, water, sliced green chili, turmeric powder and sufficient salt to a cooker, close the lid and cook in medium flame. (Approx 4 to 5 whistles)
2. Ensure that green gram is cooked well. (It should not be smashed)
3. Keep a china dish (deep flat pan) on flame and add oil into it.
4. When oil gets heated up add finely chopped onions, finely chopped garlic and curry leaves and saute until it turns golden brown.
5. Now add chili flakes, and little salt and mix.
6. Immediately add cooked green gram and grated coconut and mix well.

BANANA PODI

 Ingredients:

1. Banana – ½ kg
2. Maida – 1 cup
3. Rice flour – 1 cup
4. Turmeric powder – ¼ tsp
5. Salt – for taste
6. Oil – for frying

Preparation:

1. Cut banana into half by length.
2. Slice it into 2 or 3 pieces depending on the thickness of the banana.
3. Prepare batter by mixing maida, rice flour, salt and turmeric powder.
4. Batter should be thick enough to coat the banana slices.
5. Heat sufficient amount of oil in pan. (Ensure its very hot)
6. Dip the banana in the batter and deep fry in oil.

SPECIAL EGG OMLET

The omelette is commonly thought to have originated in the Ancient Near East. This dish is thought to have travelled to Western Europe via the Middle East and North Africa.
According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.


On March 19, 1994, the largest omelette (128.5 m²; 1,383 ft²) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but it was subsequently overtaken by an omelette made by the Lung Association in Brockville Memorial Centre, Ontario, Canada on May 11, 2002 — it weighed 2.95 tonnes (2,950 kg).

Ingredients:

1. Egg – 4 or 5 nos
2. Onion – 1 big
3. Tomato – 1 big
4. Green Chili – 1
5. Ginger – 1/2 inch piece
6. Curry Leaves – 2 trig
7. Chili Powder – 1 tsp
8. Turmeric Powder – ½ tsp
9. Red chili flakes – ½ tsp (optional)
10. Garam masala powder – ¼ tsp
11. Oil – 2 tblsp
12. Salt – for taste

Preparation:

1. Finely chop onion, ginger, tomato, green chili and curry leaves.
2. Take a nonstick pan and add little oil into it. Add all the above chopped ingredients and sauté well until the raw taste goes.
3. Add chili powder, garam masala powder, turmeric powder and little salt to it.
4. Sauté for some time and off the flame.
5. Now break the eggs and transfer it to a bowl. Add sufficient salt and beat well.
6. Now add the above prepared masala to it and mix well.
7. Now prepare omelets out of it and serve hot.

SOYA KABAB

This is a very easy vegetarian dish which can be used as a snack/starter/side dish. It is prepared out of soya chunks. Soya beans are considered as a source of complete protein. Consumption of soya may also reduce the risk of colon cancer.
While preparing this dish ensure that you fry the soya just before having it. Else we will loose its crispiness and it may turn soft.


Ingredients :

1. Soya chunks – 100gm
2. Ginger Garlic Paste – 3 tsp
3. Pepper Crushed – 1 tsp
4. Chili Powder – 2 to 3 tsp
5. Curds – 2 tablespoon
6. Corn flour – 2 tablespoon (or maida)
7. Oil – for frying
8. Salt – for taste

Method:

1. Soak Soya chunks in hot water for about 10mins. It will turn double of its original size.
2. Now wash it with water at room temperature.
3. Squeeze the water fully out of it.
4. Take a bowl and add chili powder, pepper powder, ginger garlic paste, curds, salt and corn flour to it. Taste the masala and add more chili powder or salt if needed.
5. Now add the soya chunks to it and mix well. The masala should spread evenly over all the pieces.
6. Keep the marinated soya chunks aside for atleast 15mins
7. Heat oil in a flat non-stick pan.
8. Spread the soya chunks in the pan and ensure that all the pieces touch the base of the pan.
9. Keep in medium flame and when one side is cooked turn it upside down. Cook all the sides evenly until its crispy
10. Same way fry the rest of the marinated soya chunks. Serve hot.

Charmuri Chat

Ingredients:

Charmuri Chat

1. Puffed rice – 150 - 200gm
2. Onion chopped – 1 Medium
3. Tomato chopped – 1 big
4. Carrot grated – 1 small
5. Beetroot grated – ½ of a small
6. Coriander leaves chopped – little
7. Raw mango grated – little
8. Ground nuts – 50gm
9. Lime – 1 small
10. Chili powder – ½ tsp - 1 tsp
11. Sambar Powder – 1 tsp
12. Coconut oil – 1 table spoon
13. Salt – for taste

Method:

1. Take a big bowl and add onions, carrot, beetroot, mango, tomato and coriander leaves to it.
2. Now add chili powder, sambar powder, salt , lime juice and mix well
3. Add oil and ground nuts into it and again mix well
4. At this stage check the taste and add more masalas or adjust the salt if needed.
5. At last just before serving add the puffed rice little by little and mix well.
6. Add only sufficient amount of puffed rice and ensure that the masala covers the puffed rice well.
7. Decorate with chopped coriander leaves and serve. 

Mango Chutney

Raw Mango chutney is a very common and simple dish of kerala. Its a very nice combination with rice and Congee.

Ingredients : 

Sour green mango : 1 small mango

Grated coconut : 5 table spoon

Green chilies : 1 or 2 (depending on how spicy u want it to be)

Ginger : 1 small piece

Salt : for taste

Curry leaves : 5-6 leaves

Preparation:

Grind all the above ingredients except curry leaves using a mixer or grinding stone. Do not grind it to very fine paste. If necessary add 3 table spoon of water while grinding. Now garnish with chopped curry leaves. 

Note: You can use red chili powder or chili flakes instead of green chilies