Cherupayar Dosa / Green Gram Dosa

A Dosa full of Protein... :-)

Ingredients

Green Gram: 1 Cup
Green Chilly: 2 - 3
Ginger: 1 Small Piece
Shallots: 3 - 4
Asafoetida: 1 Pinch
Curry Leaves: few
Salt
Water

Cooking Time: 15 Minutes
Method

Wash and soak the green grams in enough water overnight or 5 to 6 hours
Grind green gram along with green chilly,ginger, shallots and curry leaves to a smooth batter adding little water

The batter should not be too thin or thick.  Same like dosa batter
Add required salt and asafoetida and mix well

Heat a non stick or iron tawa, 

If using an iron tawa  add a drop of oil and rub on it. 

Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.

Using the back of the ladle, spread the batter in a circular motion and make the dosa 
When one side is cooked well flip over and cook the other side too.  If you wish to you can drizzle little ghee or oil 
Serve hot with coconut chutney or any chutney of your choice

Chakka Puzhukku / Vevichathu / Kuzhachathu ( Mashed Jack fruit with crushed coconut mix )

Known by different names in different places, but its so yummy!!!!!

Ingredients

Chopped unripe jack fruit: 2 Cups
Grated Coconut:3/4 Cup
Green Chilly: 2- 3
Shallots: 2 - 3
Garlic: 1
Turmeric Powder: 1/4 Tea Spoon
Red Chilly Powder: 1/4 Tea Spoon
Cumin Seeds: 1/2 Tea Spoon
Coconut Oil: 2 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Dried Red Chilly: 2 - 3
Salt
Water
Curry Leaves

Cooking Time: 15 minutes
Method

Cook the jack fruit adding turmeric powder, red chilly powder, salt and little water
Grind together coconut, shallots, garlic and cumin seeds.  (Do not make a fine paste, just crush well)
Once the jack fruit cooks add the coconut mix, curry leaves and mix well
Mash it and keep on low flame for 2 to 3 minutes so that the coconut cooks.
Pour oil to a pan and add the mustard seeds, once it splutters add dried chilly and few curry leaves
Saute for a minute and pour it to the puzhukku
Serve hot with rice or rice gruel

Note:
You can add a few cleaned and chopped jack fruit seeds also.
Adjust spices accordingly

Happy Vishu

Dear friends,

Hope you all enjoyed and celebrated Vishu.... Here is the photo of Sadya prepared by me with description of dishes below. I am sorry, as the dishes are not placed in the correct order on the banana leaf... But i hope in description of dishes written below i have written it in order.

Uppu (Salt)
Varathupperi (Banana chips)
Sarkara Varatti (Sweet Banana chips)
Cabbage Thoran  (Cabbage stir fry with coconut). For Recipe Click here
Achar (Pickle)
Puli inchi (Ginger curry with a tang).  For Recipe Click here
Pachadi (Another tangy dish).  For Recipe Click here
Beet root Pachadi ( A tangy dish  - pachadi  - with beet root).  For Recipe Click here
Olan ( A curry using Ash gourd).  For Recipe Click here
Koottucurry ( A mixed vegetable curry with Bengal gram).  For Recipe Click here
Aviyal ( A mixed vegetable curry with curd).  For Recipe Click here
Erisseri (A mixed vegetable with black eyed beans).  For Recipe Click here
Theeyal (Vegetable / Shallots in fried coconut gravy).  For Recipe Click here

Rice
Sambar (A curry with lentil and vegetables).  For Recipe Click here
Kaalan (A curry with yogurt, coconut and vegetables).  For Recipe Click here
Parippu neyy (Toor Dal curry with ghee).  For Recipe Click here
Pappadam (Papad / crisp wafers)


Pazham (Banana)
Pal Payasam (Dessert with rice and milk).  For Recipe Click here
Nurukku Gothambu Payasam (Dessert with broken wheat, jaggery and coconut milk).  For Recipe Click here

Rasam (A spicy vegetable soup).  For Recipe Click here
Moru (Buttermilk).  For Recipe Click here
Water

Homemade Tomato Sauce

Why buy if you can easily make it at home!!!

Ingredients

Tomato: 1 kg
Garlic Cloves: 3
Onion: 1
Sugar: 3 Tablespoon
Salt
Cloves: 3
Cardamoms: 3
Cinnamon stick: 1 inch piece
Peppercorns: 1 Tea Spoon
Vinegar: 5 Table Spoon

Cooking Time: 30 minutes
Method

Wash and chop the tomatoes, onion and garlic and pressure cook it for 1 or 2 whistles
Once the pressure drains out completely open the cooker and allow the mixture to cool 
Now put the mixture to a blender and puree it well
Strain the puree and pour it back to a pan
Put the cloves, cardamom, cinnamon and pepper corns in a muslin cloth and make it a bag
Put this bag to the pureed tomato mix along with required salt, sugar and vinegar
Keep it on flame and allow it to boil well
Once it starts to boil reduce the flame and allow it to boil on low flame and let it thicken.
Once it thickens switch off the flame and take out the spice bag 
Once it cools a bit you can pour it to glass bottles and store

Kothu Parotta/Porotta/Parantha (Chopped / Minced Parantha)

A famous South Indian street food delicacy!!!!!!

Ingredients

Parotta: 3

Egg: 2

Onion: 1

Tomato: 1 Small

Green Chilly: 2

Crushed Ginger: 1/2 Tea Spoon

Crushed Garlic: 1/2 Tea Spoon

Chicken/Mutton/Beef gravy: 1/2 Cup

Oil: 2 Table Spoon

Salt

Curry Leaves

Coriander Leaves

Cooking Time: 10 minutes

Method

Cut or tear the parotta to bite size pieces

To a pan pour oil and add chopped onion and saute till it becomes light brown in color

To this add chopped green chilly, crushed ginger and garlic and saute for 2 to 3 minutes

Now add chopped tomatoes and little salt and cook well

Add few curry leaves and coriander leaves

Now add the parotta pieces and mix well

Crack the eggs and add it to the parotta mix.  Stir well and let the eggs cook 

To this add the gravy and mix well and cook on medium flame until all the moisture is absorbed

Stir continuously and pound the mix gradually so that all the flavors combine well

Serve hot  

Note:

Adding chicken/mutton/beef gravy is optional.  But if you add it the parotta becomes very soft and the dish gets enough spiciness and becomes very tasty

You can add chilly powder if you wish to make it more spicy

You can make vegetarian version by adding carrots, beans, green peas, paneer etc.

If you are not adding gravy you should add 

Tomato: 2

Turmeric Powder: 1/4 Tea Spoon

Red Chilly Powder: 1/2 Tea Spoon

Coriander Powder: 1/2 Tea Spoon

Garam Masala Powder: 1/2 Tea Spoon

You should add the spices after the tomatoes is cooked. 

Spicy Mutton Curry

Try out this recipe if you would love to have typical Kerala food.....

Ingredients

Mutton: 500 grams
Onion: 3 Big
Ginger: 2 inch piece
Garlic: 6 to 8 cloves
Shallots: 10 - 12
Tomato: 1 Small
Red Chilly Powder: 2 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Coriander Powder: 1 Table Spoon
Garam Masala Powder: 1 Table Spoon
Fennel seeds powder: 1/2 Table Spoon
Oil: 3 Table Spoon
Yogurt : 2 Table Spoon
Salt
Water
Curry Leaves
Coriander Leaves
For tempering
Shallots: 3 - 4
Oil: 1 Table Spoon
Curry Leaves

Cooking Time :30 Minutes
Method

Clean mutton and keep it aside
Crush ginger and garlic
To a pressure cooker pour oil and add the sliced onions.  Saute till it becomes light brown in color
Now add crushed ginger and garlic and saute for 2 to 3 minutes
Reduce the flame and add red chilly powder, turmeric powder, coriander powder, garam masala powder and fennel seeds powder
Saute for 3 to 4 minutes in low flame
Now add chopped tomato and cook till it becomes soft
Add shallots and yogurt and mix well
Now add cleaned mutton pieces, salt, curry leaves and enough hot water (around 2 cups) and pressure cook till the mutton is done
Once the pressure drops open the cooker and add chopped coriander leaves and let it boil for some time or till you achieve the required consistency for the gravy.
To a pan pour little oil and add few chopped shallots and saute till it becomes golden brown in color, then add a few curry leaves and saute for a few seconds and pour this to the curry
Serve hot with rice, basmati rice, chapati, appam, porotta etc.

Note:
Adjust spices as per your taste buds