Surti oondhia

Ingredients :

Surti papdi [ avarakkai ] - 400 gms.
Kand [ purple yam or kavathu ] - 100 gms.
Sweet potatoes - 100 gms.
Potatoes - 100 gms.
Surti brinjal - 100gms
Big nanthra pazam [ kerala ]  - 1
Salt - as required
Green pess - 1 / 2 cup
Green thuvar seeds - 1 / 2 cup

Masala :
Coriander leaves - 1 bunch
Grated coconut - 2 cups
Green garlic with leaves - 1 / 2 bunch
Ginger chilli paste - 3 tbsp.
Soda bicarb - 1 / 4 tsp
Sugar - 1 tbsp
Oil - as required

For muthia :
Wheat flour - 1 cup
Oil - 2 1 / 2 tbsp.
Coriander cuminseed powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1 / 2 tsp
Sugar - little
Lemon juice - 1 tsp
Methi leaves chopped - 1 / 4 cup
Mix all the masalas and methi leaves with wheat flour. Prepare a semi soft dough with the help of a little water, prepare small muthias from the dough and deep fry till only half fried.

Method :

Split the papdi into two. Peel and cut the kand, sweet potatoes, and potatoes in to big pieces. Cut the bananas into 1 inch pieces. Put a verticle slit on banana pieces. Then chop the coriander leaves and green garlic very finely. Mix with grated coconut. Add salt, sugar and ginger chilli paste. Mix well and keep aside. Then heat oil in a big kadai. Add the papdi along with its dana [ seeds ] Add soda bicarb and mix well. Put little of the prepared masala over the papdi and cook for about 10 mints. Add the pieces of potatoes, yam, and sweet potatoes over the cooked papdi. Put a slit in the brinjal, fill up a little masala in the slit. Also fill up masala in banana slits. Arrange the stuffed bananas and brinjal over the cooked vegetables sprinkle the remaining masalas. Add the muthias also. Cover tightly with a lid. Also place a thali placing upwards with a little water in it on the brims of the  kadai. Cook till all the vegetables turn tender.

Manoharam

Ingredients: 

• Raw rice - 4 cups
• Whole urad dal - 1/2 cup
• Oil - 250 ml
• Salt - As required
• Jaggery - 300 gms (powdered)

Method: 

Combine the rice & dal together & grind them in a machine to a fine powder. Sieve the flour & salt. Then add gradually water & mix well. Make small balls of the mixture & keep aside. Meantime, heat the oil in a frying pan on a medium flame. Add the balls to the thengozhal maker & press over the hot oil. Fry till it changes to golden brown colour & then remove. Then brake them into small pieces & transfer to a plate. Then boil the jaggery in a cup of water till it gets dissolved completely. Stain the jaggery water & boil again till it changes to slightly thick (pagu). Pour this pagu over the broken thengozhals. After it becomes cold (room temperature), seperate the same accordingly. Your Manoharam is ready.

Papaya halwa

Ingredients :

• Ripe papaya pieces - 4 cups
• Ghee - 1 / 4  cup
• Sugar - 1 cup
• Milk or koa - 1 / 2 cup
• Kaju and raisins - 1 / 4 cup
• Cardamom powder - 1 / 4 tsp
• Vanilla essence - few drops

Method -
Remove outer skin, inner seeds etc from the papaya.Cut into small pieces. Mix fruit with sugar, milk  and heat in heavy kadai stirring constantly till it becomes thick and fruit becomes soft [ complete moisture is absorbed ]. Add ghee and stir well till it leaves side and keep stirring till thick halwa consistency is reached. Fry kaju, raisins in little ghee, mix cardmom powder,  essence and  add  to  halwa  and  remove from fire. Your tasty papaya halwa is ready to eat.

Mezuku varati [ dry subji ]

Ingredients :

• Diced malabar yam [ senai kilangu ] - 1 cup [ 1 inch cubes]
• Raw banana - 1 cup [ peel and cut into 1 inch cubes ]
• Salt - as required
• Turmeric powder - 1 / 2 tsp

For Seasoning:

• Curry leaves - little
• Coconut oil - 2 tbl sp
• Mustard seeds - 1 tsp

Grind together for masala :

• Coriander seeds - 1table spoon
• Cumin seeds - 1 / 2 tsp
• Black pepper - 1 / 4 tsp
• Dry red chillies - 3 to 4
• Poppy seeds - 1 / 2 tsp

[Fry all these ingredients except dry red chillies in kadai without oil.] Fry red chillies in little oil.

Method:

Peel the skin of the vegetables and dice them into small pieces. Add salt & turmeric, boil them in enough water till the vegetables becomes soft. Drain the water & keep aside. Take one kadai, add coconut oil, season with mustard seeds & curry leaves. When the mustard seeds pops, add those vegetables along with masala powder & fry for 5 mins till the masala quoted to the vegetables become dry. Garnish them with curry leaves.

Pulikuthe uppery

Ingredients :

• Tamarind paste - 2 tsp
• Raw rice - 1 tbls.
• Asafoetida - 1 / 4 tsp
• Fenugreek seeds - 1 / 2 tsp
• Dry red chillies - 7 to 8
• Salt - as required
• Turmeric powder - 1 / 2 tsp

Used vegetables :

• Ladies finger - 4 to 5 [ cut in to 1 inch pieces ]
• Red pumpkin - 1 / 2 cup [ peel and cut intosmall pieces ]
• Green chillies - 2 [ slited ]

Grind together:
Red chilllies, fenugreek, asafoetida, and  raw rice [ fry above spices in little oil and grind in mixcer to smooth powder. ]

Foe seasoning :

• Coconut oil - 2 tsps.
• Mustard seeds - 1 tsp
• Urad dal - 1 / 2 tsp
• Curry leaves - little

Method :

Boil the vegetables in tamarind water, adding salt, turmeric powder. When the vegetables become soft add the ground  masala  powder to that. Allow to boil in low flame for 10 mints till the kuzambu becomes little thick. Season mustard seeds, and curry leaves in coconut oil and add to the kuzambu. Serve hot with steam rice.

Chikku milk shake

Ingredients :

• Sweet ripe chikkus - 2 to 3
• Concentrated cool milk - 4 cups
•  Chopped chikku pieces - few
• Sugar - as required

Method :

Wash chikkus, peel the  skin and cut into pieces. Put in a mixie, add sugar, milk and blend well. Add the remaining milk, chooped chikkus and mix well. Keep inside the fridge to cool till serving time. Serve in glasses.

Drumstick leaves poritha kootu

Ingredients :

• Drumstick leaves - 1 cup [ heaped ]
• Moong dal - 1 / 4 cup
• Potato - 1 big [ cut in to cubes ]
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Tamarind - gooseberry size
• Asafoetida - 1 / 4 tsp
• Curry leaves - little

For wet grinding :

• Urad dal - 1 tsp [ fried ]
• Red chillies - 2 to 3 [ fried ]
• Fresh grated  coconut - 1 cup

For seasoning :

• Coconut oil - 2 tspn
• Mustard seeds - 1 tsp
• Urad dal - 1 / 2 tsp
• Grated coconut - 1 tbls
• Curry leaves - few

Method :

Pressure cook moong dal, potato adding enough water, salt, turmeric powder , tamarind paste. Fry leaves separately in little oil till it shrinks.[ do not over fry ] Heat one tspn oil in a kadai, fry urad dal and red chillies till urad dal is golden in colour. Add grated coconut and powder finely or grind to a fine paste. Add this to the boiling vegetable mixture.Check for salt, and add more water to get required consistency. Simmer and boil for 5 mts. Season with mustard seeds, urad dal, curry leaves and 1 tbspn grated coconut in coconut oil. When the coconut turns golden, pour over along with drumstick leaves to  the  boiling mixture. Mix well and remove from the heat. Serve hot with rice.