Kerala style beef gravy

Ingredients

• Beef : 750 g 
• Onions : 2 
• Tomatoes : 2  
• Shallots : 6-7  
• Ginger : 1"
  
• Garlic : 4-5 cloves
• Lemon juice : 1 tbsp
• Pepper powder : 1/4 tsp
• Turmeric powder : 1/2 tsp
• Shredded coconut : 1/4 cup
• Coriander Powder : 3 tbsp
• Red chilly powder : 3/4 tbsp 
• Coriander leaves : 1/4 cup
• Curry leaves : 1 strand
• Star Anise : 1
• Cloves : 4
• Cardamom : 3 
• Cinnamon stick : 2 "
• Peppercorns : 5
• Fennel seeds : 1/4 tsp
• Green chillies : 3-4 
• Mustard seeds

Method of preparation

• Chop the beef to small pieces and marinate with lemon juice, 1/4 tsp turmeric powder, 1/4 tsp pepper powder and salt and keep it aside for about 15 minutes. 
• Grind star anise, cloves, cardamom, cinnamon, peppercorns and fennel seeds.
• Then mix these ground spices with marinated beef pieces along with chopped shallots, crushed ginger and garlic and pressure cook by adding 1  1/4 cup of water for 4-5 whistles.
• Then heat oil in a pan and add shredded coconut and fry until slightly brown in colour and keep it aside. And in the remaining oil saute chopped onions and green chillies till the onions become light brown in colour.Then lower the flame and add coriander, red chilly and 1/4 tsp turmeric powder and fry for about a minute. But do make sure not to burn the powder. Then add chopped tomato and fry till tomatoes are nicely done. 
• Then add cooked beef and simmer for about 10-15 minutes or till the gravy thickens. Finally add chopped coriander leaves, curry leaves and fried coconut pieces and remove from the flame after 1-2 minutes.

Thakaali sadam

Ingredients

• Onion : 1
• Tomato : 3
• Ginger garlic paste : 1 tbsp
• Garlic pods : 4
• Red chilly powder : 1/2 tbsp
• Curry leaves :  a strand
• Coriander leaves 

Method of preparation

• Soak rice in water for about 10 minutes prior to cooking it.
• In a pan, add oil,curry leaves, garlic pods and onions and fry them till transparent.
• Add ginger garlic paste and fry them till the raw smell goes off and add in the tomatoes.
• Once the oil starts to separate from them, add in the chilly powder and fry them for a couple of minutes.
• Add in the cooked rice along with salt and mix them carefully not breaking them.
• Finally garnish with coriander leaves and serve hot.

Brinjal Kootu

Ingredients

• Brinjal : 4
• Green Gram dal : 1/2 cup
• Channa dal : 1 tbsp
• Green Chilly : 2
• Coconut gratings : 2 tbsp
• Cumin seeds : 1/2 tbsp
• Sambar Powder : 1 tbsp
• Turmeric powder : 1/2 tbsp
• Curry leaves : a strand
• Mustard : 1/2 tbsp

Method of preparation

• Pressure cook both green gram and channa dal together for 4-5 whistles.
• In a wide bottomed vessel, add brinjals along with sambar powder, turmeric and salt and cover them with water for the vegetable to be cooked in medium flame.
• Grind the coconut, cumin seeds and green chilly to a paste and once the brinjal is done, add in the cooked dal and ground paste and allow them to boil for some more time.Add in water for required consistency.
• Finally season it with mustard and curry leaves.

Arachuvitta sambhar

Ingredients

• Toor dal : 1/2 cup
• Cumin seeds : 1/4 tbsp
• Garlic pods : 2
• Drumstick :1
• Small Onion : 5 to 6
• Tomato : 1
• Tamarind : A small lemon size
• Sambar Powder : 1tbsp
• Turmeric powder : 1/4 tbsp
• Mustard : 1/2 tbsp
• Asafoetida powder : a pinch
• Curry leaves : a strand

To fry and grind

• Red Chillies : 6
• Coriander seeds : 1tbsp
• Channa dal : 1/2 tbsp
• Pepper corns : 1/4  tbsp
• Jeera : 1/4 tbsp
• Fenugreek : 1/4 tbsp
• Grated coconut : 1 tbsp

Method of preparation

• Pressure cook toor dal along with turmeric, cumin seeds and garlic pods for 4-5 whistles.
• Soak tamarind in hot water and extract the pulp.
• Fry the ingredients in the 'To fry and grind section' in little oil and once cool, grind them to a fine powder.
• In a pan, add oil and sambar onion
• In a kadai put a teaspoon of oil and add small onions and fry till it turns transparent.
• To it add chopped tomatoes and mash well.
• Now add drumstick or any other vegetable, sambar powder,salt with water for the vegetable to be cooked.
• Once the vegetables are done, pour in the tamarind pulp and if needed some water.
• When this starts to boil, add in the ground powder, mashed dal.
• Let this boil for some more time and season it with mustard, asafoetida and curry leaves.

 

Sambhar

Ingredients

• Brinjal : 3 
• Tomato : 1
• Toor dal : 1/2 cup
• Tamarind : small lemon size
• Sambar powder : 1 tbsp
• Turmeric powder : 1/4 tbsp
• Mustard : 1 tbsp
• Asafoetida : a pinch
• Curry leaves : a strand
• Small onions : 4

Method of preparation

• Pressure cook the toor dal along with turmeric until soft.
• Extract the pulp from tamarind and keep it aside.
• In a wide bottomed vessel, add brinjal, chopped tomatoes, sambar powder and salt and cover them with water and cook until the vegetable is soft.
• Once the vegetable is cooked, add the tamarind pulp and bring it to boil.
• Finally add the mashed toor dal and season it with mustard, curry leaves, asafoetida and small onions.

Mutta Kulambu..

Ingredients :

• Eggs -- 4 nos.
• Onions -- slivered -- 1/2 cup
• Tomato -- chopped -- 1/2 cup
• Red chilli powder -- 1/4 tsp
• Coriander powder -- 2 tsp
• Turmeric powder --  a pinch
• Thick tamarind pulp -- 2 tsp
• Curry leaves -- 1 sprig
• Oil -- 3 tsp
• Fenugreek seeds -- 1/4 tsp
• Mustard seeds -- 1/2 tsp
• Salt -- to taste
• GG paste -- 1 1/2 tsp

For frying the egg :

• Oil -- 1 tsp
• Red chilli powder -- 1/ 4 tsp
• Turmeric powder -- a pinch
• Salt -- to taste

To grind :

• Coconut -- 1/4 cup
• Almonds -- 5 to 7 nos.

Method :

• Boil the egg for 10 minutes and peel the skin . 
• In a small pan mix oil,red chilli powder,turmeric powder and the required salt and slightly fry the whole eggs in this masala for a minute or so and keep it ready.
• In a pot add the oil and do the seasoning once it's hot. 
• Splutter the mustard seeds and then followed by fenugreek seeds,curry leaves. 
• Add the onions,GG paste and fry till its golden brown, Dump the tomatoes and cook till it's cooked thoroughly.
• Now add all the dry powders and fry for a  minute or so .
• It's time to add the tamarind pulp and mix well. Add half a cup of water and boil it. 
• Grind the coconut and almonds adding little water and mix it well with the boiling kulambu. Keep it covered for few minutes ad then finally add the fried eggs and scald well. 
• Cover it and cook for 2 minutes so that the fried eggs blends with the kulambu andd switch once it reaches the right consistency ...Njoy !!!

Rasam

Ingredients

• Tamarind :  a small lemon size
• Tomato : 1
• Pepper corns : 1 tbsp
• Cumin seeds : 1 1/2 tbsp
• Curry leaves : a strand
• Mustard : 1/2 tbsp
• Red chilly : 3
• Garlic pods : 3-4
• Coriander leaves.

Method of preparation

• Extract pulp from tamarind repeatedly adding enough water each time.
• To it add tomatoes and mash them well.
• Grind together cumin seeds, pepper corns and garlic pods and add them to the tamarind and tomato water.
• Add salt and then keep them on medium flame until it foams up on the top.
• Do not let them to boil.
• Now add chopped coriander leaves and season it with mustard, red chilly and curry leaves.
• Can use ghee for seasoning it instead of oil.

Mushroom Manchurian

Ingredients

• Mushrooms
• Maida : 1 cup
• Corn flour : 2 tbsp
• Ginger Garlic paste : 1 tbsp
• Garlic pods : 6
• Ginger : 1 "
• Red Chilly powder : 2 tbsp
• Spring onions : 2
• Green chilly : 3
• Capsicum : 1
• Tomato ketchup : 6 tbsp
• Chilly sauce : 3 tbsp
• Soya sauce : 2 tbsp
• Ajinomoto : 1/4 tbsp
• Food colouring : Optional

Methods of preparation

• Mix corn flour, maida, chilly powder, salt and ginger garlic paste with water to a thick consistency and keep them aside.
  
• Heat oil in a pan and add finely chopped garlic and fry them for less than a minute.
• To it add spring onion, ginger and green chillies and saute them on medium flame.
• Add on capsicum and fry them until its skin starts to change colour.
• Now add in Tomato ketchup,chilly sauce, soya sauce and mix them well.
• To fry the mushrooms,dip them in the batter prepared earlier making sure they are fully coated and add them to the heated oil to deep fry them till they turn golden.
• Place them on a kitchen towel to absorb excess oil.
• Then add them to the sweet and sour sauce. Garnish with freshly chopped coriander and some spring onions and serve hot.

Paniyaram

Ingredients

• Raw rice : 1 cup
• Idli rice : 1 cup
• Urad dal : 1/4 cup
• Fenugreek seeds : 1/4 tsp
• Onions  : 1/2 cup
• Green chillies : 3
• Curry leaves  : a strand
• Grated coconut : 2 tbsp
• Mustard seed : 1/2 tbsp
• Urad dal : 1/2 tbsp

Method of preparation

• Soak rice and urad dal with fenugreek seeds for 6-8 hours. Grind it to idli batter consistency. Add some salt, mix well and ferment it over night.
• Heat the pan and add oil.To it add the mustard, curry leaves, urad dal, onions and fry for 2 minutes.
• Then add green chillies and grated coconut and fry for 2 to 3 minutes.
• Add these fried items into the batter and mix well.
• Rub the kulipaniyaram pan with oil and pour the batter in each hole and cook for 4-5 minutes.
• When done, turn to the other side using a spoon or paniyaram stick and cook for another 4-5 minutes. 
• Serve hot with coconut, tomato and coriander chutney.

Puli sadam or puliyodarai

Ingredients

• Tamarind : Big lemon size
• Turmeric powder : 1/2 tsp
• Sesame oil 
• Mustard seeds : 2 tsp
• Channa dal : 2 tbsp
• Split urad dal : 1 tbsp
• Red Chillies : 6
• Asafoetida  : 1 tsp
• Peanuts : 1/4 cup
• Curry leaves : a strand

 

To Grind

• Red Chillies : 10
• Channa dal : 2 tbsp
• Coriander seeds : 2 tbsp
• Sesame seeds : 1 tsp
• Fenugreek Seeds : 3/4 tsp
• Oil  – 1 tsp

Method of Preparation

• Heat oil in a pan and fry all the ingredients mentioned in the 'To grind' section.
• Grind it to powder and keep it aside.
• Soak the tamarind in hot water and take the extract from it.
• Add the ground powder, turmeric and salt and let it boil.
• Boil until it gets thick and add the sesame oil.
• Season it by frying all the ingredients listed.
• Puliyodharai mix is ready.
• Once cooled, it can be refrigerated.

Swiss roll bowl cake

Ingredients

• Swiss cake rolls
• Vanilla ice cream : 2 Pints
• Ice cream topping of choice: 3/4 cup
• Chocolate ice cream : 2 Pints

Method of preparation

• Line a bowl with plastic wrap. 
• Cut each cake roll into equal thin slices and place in the bowl covering the bottom and the sides.
• Cover and freeze until firm.
• Spread vanilla ice cream over cake.Freeze it for atleast an hour. Spread the topping and freeze it again before spreading with chocolate ice cream. Cover it and freeze it again.
• Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap and cut them into wedges.