Sweet and Sour Golden Brinjals (Obigene/Eggplant)

Ingredients

Brinjal cut into small cubes– 5 medium sized

Jagery – 1 small piece

Red chilli powder – ¾ tsp

Turmeric powder – ¼ tsp

Tamarind pulp water of 1 small piece – ¼ cup

Sugar if needed

Olive oil – 1 tbsp

Salt to taste

Method

    

Fry the cut brinjal pieces. Keep it aside. In the same pan; add in the red chilli and turmeric and salt. Again add the tamarind pulp water and jagery piece. Mix well. Into it add the fried brinjals and mix well. Add sugar if needed to balance the taste. Take it out of flame and serve hot.

Fried Omellette Masala

Ingredients

   

Egg – 3 nos.

Oil – 1tbsp

Green chilli – 2 nos. finely chopped

Garlic – 4 clove

Capsicum – ½ a capsicum

Onion - cut finely (diced) – 1 no.

Butter – 3 tsp

Coriander leaves for garnishing for that lovely taste

Pepper – ½ tsp

Salt to taste

Method

 

Heat the oil in a pan. Mix the eggs, capsicum, green chilies, garlic, coriander leaves, salt and onion in a bowl. Pour in the mixture of egg into the heated oil in a pan to make it occupy fully in the pan. Add pepper for seasoning. Grate some butter on top of the omlette and turn it over. Close the egg in the pan with a lid till done and golden on both sides. Garnish with coriander leaves. It’s now ready to eat.

Beetroot Cutlet

Ingredients

Beetroot grated – 2 nos.

Carrot grated – 1 no.

Bread crumbs powder – 6 slices

Green chilli – 2 nos.

Onion diced into small pieces – 1 no.

Coriander leaves diced – a handful

Egg – 1 or 2 no.

Olive oil – 2 tbsp

Salt to taste

Method

    

Heat oil in a pan; add onion, green chilli and sauté well. When golden, mix well and add the beetroot and carrot grated. When done, add in the bread crumbs and mix well. Once it cools down, make round balls out of the mixture and press them to give a flat, round shape to it. Coat it with egg on both sides, kept in a bowl. Again coat the cutlets with the left over bread crumbs. Heat oil in a pan and add the cutlets to get them cooked and done on both sides. Serve hot.

Banana Halwa

Ingredients

      

Banana Ripe cut into small pieces – 5 nos.

Sugar – ¾ cup

Butter – 4 tbsp

Cardamom powder – 1 tsp

Water - 1 cup

Cashew nuts and raisins – for garnishing

Method

    

Heat a pan, roast the nuts and raisins and keep aside with a little butter. In the same pan add some butter and cook the banana for some time. When done add water and sugar and let it to boil. After it gets completely cooked add the cardamom, cashew nuts and the raisins and mix well. In a bowl coat butter or ghee and let the banana mixture to cool and set. Serve when it sets nicely.

Prawn/Squid Salad

Ingredients

 

Prawn /Squid boiled and drained – 250gm

Mango cut into small pieces – 1 no.

Onion cut into rings – 1no.

Parsley leaves for garnishing

Olive Oil – 2 tbsp

Salt to taste

Lemon juice – as required

Method

Mix all the above ingredients in a bowl and refrigerate for half an hour to set. Serve cold.

Kappa Puzhukkum Chamandiyum (Boiled Tapioca with Coconut Chutney)

Ingredients

Tapioca cut into medium size small pieces – 500gm

Salt to taste

Water for boiling and cooking the tapioca

Method

Boil tapioca with salt and water. Let it cook. When completely cooked, drain away the water. Serve as a snack during tea time during evenings with coconut chammandhi/chutney.

How to make the Chutney (Chammandhi)?

Ingredients

Coconut grated – 2 cup

Green chilli – 1 no.

Red chilli powder – ½ tsp

Small onion – 4 nos.

Tamarind as required ( 1 or 2 small pieces)

Ginger cut into small piedes – 1 small piece

Salt to taste

Curry leaves for garnishing

Method

Grind coconut, green chilli, red chilli powder, small onion, tamarind, ginger and salt. Mix well. Serve with the tapioca as a tea time delicacy.

Egg Roast

Ingredients

Egg – 3 nos.

Green chilli – 1 no.

Red chilli powder – 1 tsp

Coriander powder – ½ tsp

Turmeric powder – a pinch

Garam Masala – 1 tsp

Olive oil – 2 tbsp

 Salt to taste

Coriander leaves for garnishing

Method

   

Boil the eggs. In a pan, add oil and cook onion, green chilli till it turns golden brown. Put in the tomatoes and cook till the oil clears out. Add all the masala powders and salt. And cook till done. Add in the boiled eggs and mix well. Garnish with coriander leaves. When fully done, serve with chapatti or roti or even rice.

Veg Fried Rice

Ingredients

    

 Basmati Rice – 1 cup

Capsicum cut into thin pieces – 2 tbsp

Carrot cut into thin pieces – 2 nos

Beans cut into thin slices – 3 tbsp

Water to cook the rice

Olive oil – 2 tbsp

Salt to taste

Method

Cook the basmati rice with water and salt in a container. When cooked through, keep it aside. In a deep bottomed pan, heat oil, add in the beans and sauté well. Then, add the carrots and finally capsicum pieces. Mix well. Add salt if needed. When the mix gets done, add in the cooked basmati rice and mix gently together. Serve with pappad, pickle and salad.

Rasam (Tomato health drink)

Ingredients

         

Tomato cut into small pieces – 2 nos.

Sambar dal – 1 tbsp

Red chilli powder – 1 ½ tsp

Turmeric powder – ¼ tsp

Black pepper powder – ½ tsp

Asafetida – a pinch

Tamarind pulp water – ½ cup

Curry and coriander leaves for garnishing

Coconut oil – 2 tsp

Mustard seeds – 1 tsp

Method

        

Soak the dal overnight and boil and cook dal in a cooker. Heat oil in a pan; cook the tomato pieces, red chilli, turmeric, black pepper & asafetida powder along with tamarind water. Add the cooked dal into the tomato curry. When completely cooked, add the mustard and curry, coriander leaves in oil and splay it into the rasam. Serve hot with rice o as a health drink. It is a healthy drink after a meal. It clears your throat and helps in digestion.

Cabbage Salad

Ingredients

      

Cabbage sliced length wise into thin pieces – 2 cups

Onion sliced into thin pieces – 1 no.

Capsicum sliced length wise into thin pieces – 1 no.

Curd – ½ cup

Olive oil – 2 tsp

Salt to taste

Method

       

Mix all the above ingredients well and put in fridge to set and taste good. Serve cold when needed.

Rice Cake ( ‘Puttu’ with Mango and Pulses)

Ingredients

   

Rice flour – 2 cups

Coconut grated – 1 cup

Water as required

Salt to taste

Method

 

Make salt water by mixing salt and water. In a bowl take the rice flour, wet the flour with the water till you the finely grained, i.e. the right consistency. Keep it aside. In a ‘Puttu Maker’, put in the mixture with equal intervals of grated coconut in between it. In a pressure cooker, cook the mixture with lid on top for 4 minutes. Take the ‘puttu’ out when done by pushing with a stick. Serve the rice cake/ puttu, with Mangoes and pulses.

Pineapple Salad (Pineapple Pachadi)

Ingredients

       

Pineapple cut into small pieces – 1 large

Ripe Banana (Nendrakkaya) – 2 nos.

Coconut grated – ½ a coconut

Red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Sugar – 2 tbsp

Olive oil – 1 tbsp

Mustard seeds – 1 tsp

Water – as required

Salt to taste

Method

     

In a pan; cook banana and pineapple pieces with red chilli, turmeric powder, salt along with 2 cups of water. Cook until done and water completely dries off. Mash the fruits. Add in the sugar and mix well. Grind grated coconut a little and add it into the above mentioned pan. Mix well together and until all the ingredients combines well together and gets done. In another pan, heat oil, mustard seeds. When it starts to splutter, add the mustard oil mixture into the above pan. Mix well. Please off the flame and serve hot or cold.