MATTAR EGG KURUMA

Mattar( green peas) can be cooked in a variety of ways.Again this is also a north indian  based one.Idont use the frozen peas,use the dry ones.This kuruma goes well with chappathis &puttu.
INGREDIENTS
MATTAR                                                           1CUP
GINGER-GARLICPASTE                                 1 TEASPOON
TURMERIC POWDER                                      1/4 TEASPOON
CORIANDER POWDER                                   1 TEASPOON
RED CHILLI POWDER                                     1TEASPOON
GREEN CHILLIES                                             3
ONION                                                               2  FINELY CHOPPED
TOMATO                                                           1 FINELY CHOPPED
GARAM MASAL POWDER                              1 TEASPOON
AMCHUR (OPTIONAL)                                    1/2 TEASPOON
EGGS                                                                   2 OR 3 ,BOILED,CUT INTO HALVES
                                                                             TRANSVERSALLY
COCONUT MILK                                              1/2 CUP
OIL                                                                      2 RTEASPOON
RED CHILLIES DRY                                          2 OR 3
KASURI METHI                                                 2 OR 3 TEASPOONS
SALT TO TASTE

MUSTARD                                                          1 Teaspoon
Soak the dry peas for 5 to 6 hrs.pressure cook it with turmeric&salt.Heat oil,add the mustards.red chillies,add the GGpaste,tomato,onions.saute it till it becomes ,golden colour.add the masala pwders,coconut milk,boiled eggs.Finally add the kasuri methi.(I intended to use curry leaves or cilantros,but I hadnt any,so I tried kasuri methi instead& the dish came out wonderfully).SO HAVE THIS KURUMA WITH HOT CHAPPATHIS.
                                                                                 

SHAHI PANEER

I dont like paneer much,since it has not an inherent taste of its own. Itis the ingredients with which it is combined that matters.Paneer dishes are essentially North Indian.We keralites dont have any paneer dishes(or parhapsIam not awre of it).Shahi Paneer is avery rich dish,since it contains kaju(cashew nut)&paneer.My daughter likes paneer very much.
for shahi paneer ,

paneer 250gms
cashew nuts 20 numbers
milk 1/2 cup.
ginger 1 teaspoon
garlic 4pods
tomato 1
cumin seeds 1teaspoon
turmeric powder 1/4 teaspoon
coriander powder(optional) 1/4teaspoon
garam masala 1/4teaspoon
green chilli 2
salt to taste
oil 2 teaspoon,

Soak the cashews in the milk.Make a paste of ginger,garlic &tomato.(u can use onion also,but for a change ,I skipped the onions&the dish came out wonderfull).Heat akadai,pour the oil,add the cuminseeds,the GGT PASTE,saute it.Then add the powders,salt,green chiili.(u can add the green chillies also to make a paste).
Then add the soaked cashews&the milk.U can add sufficiently more water,since the gravy thickens. Boil the gravy,add the paneers,cook 4 almost 5 minutes.SHAHI PANEER IS READY.

KADALA (BLACK CHANNA ) curry

This is yet another kadala(blackchanna) curry.It is a watery  curry,goes well with crisp dosas.Y likes this kadala curry very much that he ends up having more dosas ( than with any other combination of dosas).
U NEED
kadala                                                                  1 cup (soaked overnight)
ginger                                                                   2 inch piece grated
onion ( big)                                                           2 table spoon .finely chopped
red chilli                                                                2 or 3
curry leaves                                                           2  -3 sprigs
mustard                                                                 1 teaspoon
turmeric powder                                                    1/4 teaspoon
oil                                                                         1 teaspoon for tempering

coconut                                                                 2 tablespoon( grated)
salt                                                                        to taste

Pressure cook the kadala.,with salt &turmeric powder.Heat the oil in a kadai,do the tempering with the redchillies&muatard. Add theginger,onion,curryleaves.When it isdone,add the kadala,pour 2 -3 cups of water.When it boils,add the coconut.,and the curry is ready. Mind u,this is adeadly combination with dosas.
This kadala curry,u find mostly in northern kerala.I got this recipe from my H'S place-Kannur

KADALA (BLACK CHANNA ) ROAST

In Kerala,usually we make kadala(black channa) curry as an accompaniment for PUTTU (a kind of staemed rice powder  dish)- a breakfast item.This kadala curry is  not  a dry one.Puttu is aversatile thing,since it goes well with so many accompaniments like- puttu -cherupayar( green gram) stew,puttu-kadala,puttu-pappadam,puttu-nendrapazham puzhungiyathu,puttu-cherupazaham,puttu-nenthrapazham neyyil varattiyathu,puttu-mutton stew,putt-egg roast,puttu-peas(mattar) kuruma   ------etc etc..But the kadala roast Iam going to post is adry one.It tastes good with uppma.

for kadala roast
black channa                                                       1 cup (soaked overnight)
ginger                                                                  1  big piece
garlic                                                                   10-12
shallots                                                                15
red chilli powder                                                  1 teaspoon
turmeric powder                                                  1/4 teaspoon
coriander powder                                                1 teaspoon
gharam masala                                                     1 teaspoon
oil                                                                        2 teaspoon
curry leaves                                                         2 or 3 sprigs
salt                                                                      to taste
Pressure cook  the channa with turmeric &salt.Crush together the shallots.ginger& garlic lightly.Heat a kadai. Pour the oil.Add the crushed  SGG.Saute it till it becomes a slight brownish.Add all the powders,curry leaves. When the raw smell goes,add the cooked channa,cook it till it becomes dry.UR CHANNA ROAST READY---

GOOSE BERRY ( NELLIKKAI) PICKLE DRY

I like pickles very much. I cant think of eating lunch ( if it is rice) without any pickles(acchar).In our place(cochin),we dont say acchar - we say manga(mango) curry,nellikka curry,naranga(lime) curry  etc.I am particularly fond of the kannimanga(tender mango) curry,that is prepared in bharanis(porcelien jars  specially used for the purpose).The rich taste,aroma  oh ,my mouth is watering. Every week I prepare single small batch of any of this mango or nellikka curries.Not kannimanga., the simple chetthu manga curry only. My daughter ,she has also started liking curries & she insists on any of this as accompaniment for lunch.Here is a nice neellika curry recipe
U NEED

GOOSE BEERY                                                    20 NOS
GINGELLY OIL(ELLENNA)                                HALF A CUP
RED CHILLY POWDER                                       6 TEASPOONS ( I USE THE PIRIYAN

                                                                                MULAGUPODI(KASHMERE CHILLY)

SALT                                                                         TO TASTE

FENUGREEK  POWDER                                         1 TEASPOON

ASAFOETIDA POWDER                                           1/2 TEASPOON

Wash the gooseberries.Heat the oil in a  kadai . add the goose berries . saute it till it becomes tender.meanwhile u can add the salt ,when the gooseberries become tender,add the fenu greek&asafoetida powders.when the raw smell goes. remove it from fire and   ur  nellikkai cury is ready. Remember this a dry curry.

KARTHIKA VILAKKU

This years karthika vilakku  was celebrated onDec 1st .Y & N lighted the lamps in the evening .I couldnt (I was down with a very bad headache) ,They took photos also. See it.

KOORKA(CHINEESE POATAO) MEZHUKKUPURATTY

I like koorka  (chinese potatoes ) very much.U wont get it thru out the year.It will be available only from the months of november to february.Hubby dear is also very fond of this .But the most difficult part of this dish is the gruelling task of cleaning and peeling the skin off.Once it is done,the rest is very easy.
  U NEED
koorka                                                      1/2 kg
shallots                                                      7-8
red chillies (crushed)  or chilly flakes          3-4(2 teaspoon)
turmeric powder                                       1/4 teaspoon
curry leaves                                               2-3 sprigs
salt                                                            to taste
oil                                                             1 teaspoon
 Clean the koorka .U can cut it into thin pieces (vertically). Crush together the sahallots and red chillies(chilly flakes).Heat oil in a kadai,( it is good if u use a cheenachatty --- the black one).Add the crushed shallots,chillies and curry leaves,Saute it till it is done.Add the koorka,salt,turmeric powder.cook it in slow fire. .

(u shall add sufficient water for the koorka to be cooked).  UR   KOORKA MEZHUKKUPURATTY(KOORKKA UPPERI) IS READY.