Gothambu / Wheat Ottada

Wheat Ottada can be served during breakfast or at snack time.

INGREDIENTS:

• Wheat flour  - 2 cups
• Grated coconut - 1cup 
• Sugar - 1/2 cup
• Salt to taste
• Water  - As required
• Banana Leaves

PREPARATION METHOD:

• Mix the Grated Coconut and sugar for filling.
• Add Water and Salt to Wheat flour and make a dough.
• Make the dough into small balls.
• Flatten the dough on a rectangular banana leaf using finger tips and little water. 
• Put a some coconut mix and spread it in one half of the ada.
• Fold the banana leaf in half. 
• Heat a Pan / Thava / Chatti.
• Put each ada in it and sprinkle some water.
• Cover it with a pan and cook in medium heat.
• Roast the ottada on both sides till the banana leaf turns brown and the ada detaches from the leaf.

Carrot Cherupayar Thoran / Carrot Green Gram Stir Fry

Carrot and Green gram are good for health. The combination of these two results in a delicious and nutritious dish also.

INGREDIENTS:

• Finely chopped Carrot – ½ cup
• Finely chopped Onion – 3 tbsp
• Roundly cut Green Chillies - 6 nos
• Grated Coconut – ½ cup
• Turmeric powder - ½ tsp
• Moong Daal / Cherupayar - ½ cup
• Cumin seeds- pinch
• Garlic - 1 nos
• Chilly powder - ½ tsp
• Mustard seeds - ½ tsp
• Red chillies - 2 nos
• Coconut Oil - 1 tbsp
• Curry leaves - A few
• Salt to taste

PREPARATION METHOD:

• Cook Moong Daal/ Cherupayar in a Pressure cooker with Turmeric Powder and Water for 3 -4 whistle.
• Crush Coconut, Cumin seed, Chilly Powder and Garlic.
• Heat oil in a pan.
• Add mustard seeds and Red Chillies, allow to splutter.
• Add Onions and Green chillies , sauté until transparent.
• Add carrot into it.
• Add turmeric powder,little water and salt.
• Slow down the flame and cover the pan and let it cook for 5 -7 mins .
• Add Cooked Beans/ Moong Daal to it and mix well.
• Cook Carrot and Beans together for 2 - 3 minutes.
• Add the crushed Coconut and mix well.
• Add Curry leaves and stir for 2 minutes and remove from fire.

Recommended Combination: It can be served with Rice / Chappathi.

Beetroot Vada

Beetroot Vada is a quick tea time snack. It is a healthy and nutritious vada. kids also love this colourful and
delicious snack.

INGREDIENTS:

• Grated Beetroot - 1 cup
• Finely chopped Shallot - 10 nos or  Onion - ½ cup 
• Beasn Flour / Gram Flour / Kadala Maavu  - 1 cup
• Finely chopped Ginger - 1 tbsp
• Red Chilly - 3 nos
• Curry Leaves - 1 stem
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Mix chopped shallot,chopped Ginger, chopped Red chilly,Curry leaves, Beetoot and salt with gram flour/ Kadala maavu.
• Sprinkle some water to make a thick dough like parippuvada dough.
• Heat oil in a pan .
• Take small amount of the mixture and make a ball. 
• Flatten the ball in to a round shape using hand.
• When the oil is hot put each one slowly and fry both sides.

Recommended Combination: Serve hot with Black Coffee or Tea

Vendakka Thoran / Okra Stir Fry

Okra / Ladies Finger is an ideal vegetable for weight loss.The fiber of okra has many superior qualities in maintaining the health of the gastro-intestinal tract.
Vendakka Thoran / Okra Stir Fry is a delicious thoran which can be served with rice.

INGREDIENTS:

• Chopped Vendakka/ Ladies Finger / Okra- 1 cup
• Green Chilly (slit) - 2 nos
• Chopped Onion - 2 tbsp
• Grated Coconut - ¼ cup
• Curry leaves - 1 stem
• Turmeric powder - ¼ tsp
• Red Chilly- 2 nos
• Mustard seeds - 1 tsp
• Oil - 1 tsp
• Salt - As required

PREPARATION METHOD:

• Heat Oil in a pan.
• Add Mustard seeds and Red Chilli and let it splutter.
• Add Chopped Onion and saute till translucent.
• Add chopped Okra and Green Chilli and saute it.
• Add Salt and Turmeric powder to it.
• Stir well and slow down the flame and let it cook.
• When Okra is cooked well add grated coconut and curry leaves.
• Stir for 2 minutes and remove from fire.

Recommended Combination: Serve hot with Rice

Malli ila Dosa / Cilantro Pancake

Cilantro Dosa is a variety dosa which has a different taste from usual dosa. Grind Malli ila into a fine  paste and add it to the dosa batter to make this delicious dosa.

INGREDIENTS:

• Dosa batter - 2 cup
• Malli ila / Corriander leaves(chopped)- 1 cup
• Pearl Onion - 2 no
• Green chilly - 2 nos
• Chopped Ginger -  1 tsp
• Salt to taste

PREPARATION METHOD:

• Grind Corriander leaves, pearl Onion, Green Chilly, Ginger and Salt together to make a fine paste.
• Add this paste to the Dosa batter and mix well.
• Heat a Frying Pan / Dosa Kalu.
• Pour one spoon full of batter on the pan as thin as possible.
• Pour some oil on it.
• When one side is golden brown and turn the other side . 

Recommended Combination: Serve hot with Chutney and Sambar.

Soya Biriyani

INGREDIENTS:

• Basmati rice – 2 cup
• Soya Chunks - 2 cup
• Chopped onions – 2 cup
• Tomato (chopped) – 1 no
• Diced Carrot and Peas– 1 cup 
• Green chilly – 2 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic – 1 tsp
• Chilly powder – 1 tsp
• Turmeric Powder - ¼ tsp
• Coriander powder – 1 tsp
• Fennel seed Powder - 1 tsp
• Garam Masala Powder - 1 tsp
• Cinnamon – 2 one inch stick
• Cardamom – 3 nos
• Cloves – 3 nos
• Bay leaves – 2 nos
• Finely chopped coriander leaves - 1 cup
• Ghee - 3 tbsp
• Thinly sliced Onion - ½ cup 
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Wash and soak rice for 10 mins and then drain it. 
• Soak soya chunks in hot water for 15 minutes.
• Drain the chunks and put them in cold water.
• squeeze the chunks out of water and keep aside.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry thinly sliced onions(for garnishing) until golden brown and remove it and keep it aside.
• Add the remaining Ghee and fry cinnamon, cardamom and cloves together for a minute. 
• Crush  chopped Garlic and Ginger with Green Chillies .
• Add this to the pan along with chopped Onion and saute till translucent.
• Add chopped tomato and saute well.
• Add chili powder, coriander powder, fennel seed powder, turmeric Powder and garam masala and saute till the raw smell goes.
• Add Soya chunks, carrot and peas to it.
• Add ¼ cup water and salt to it and let it cook for 5 minutes.
• Add mint leaves and cilantro to it and cook for a minute.
• Add drained rice into it and mix well.
• Add 4 cups of water, salt(to taste) and mix well.
• Cover the pan with a lid and let it cook.
• Remove from fire when the rice is cooked and all water has been absorbed.
• Garnish the Biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with Chicken Curry / pickle.

Mambazham Pachadi / Mango Pachadi

Ripe Mango can be used to make Mambazha Pachadi.

INGREDIENTS:

• Ripened Mango(Finely chopped) - 1 cup
• Grated coconut - ½ cup
• Green chillies(roundly cut) - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Sliced Shallot - 1 tbsp
• Fenugreek Powder- a pinch
• Water - ¼ cup
• Curry leaves - A few
• Salt - to taste
• Coconut Oil -1 tsp 

PREPARATION METHOD:

• Cook chopped mango and green chilly in water along with salt. 
• Mash the cooked mango with a spoon.
• Grind the coconut and cumin seeds to a fine paste.
• Add this paste to the cooked Mango.
• When it starts boil, turn off the stove and allow to cool.
• Add curd to the mixture and stir well.
• Heat oil in a Pan.
• Add mustrard seeds and red chillies into it, allow to Splutter.
• Add sliced shallot and fry it.
• Pour the seasoning over the pachadi and add curry leaves .
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve with Rice.

Beetroot Cherupayar Thoran / Beetroot Moong daal Stir Fry

Beetroot Cherupayar thoran is a nutritious thoran.

INGREDIENTS:

• Finely chopped Beetroot – ½ cup
• Moong Daal / Cherupayar - ½ cup
• Finely chopped Onion – 3 tbsp
• Roundly cut Green Chillies - 2 nos
• Grated Coconut – 1 cup
• Turmeric powder - ½ tsp
• Cumin seeds- pinch
• Garlic - 1 nos
• Chilly powder - ½ tsp
• Mustard seeds - ½ tsp
• Red chillies - 2 nos
• Coconut Oil - 1 tsp
• Curry leaves - A few
• Salt to taste

PREPARATION METHOD:

• Cook Moong Daal/ Cherupayar in a Pressure cooker with Turmeric Powder and Water for 3 -4 whistle.
• Crush Coconut, Cumin seed, Chilly Powder and Garlic.
• Heat oil in a pan.
• Add mustard seeds and red chillies, allow to splutter.
• Add onions and green chillies , sauté until transparent.
• Add beetroot into it.
• Add turmeric powder,little water and salt.
• Slow down the flame and cover the pan and let it cook.
• Add Cooked Beans/ Moong Daal to it and mix well.
• Cook Beetroot and Beans together for 2 - 3 minutes.
• Add the crushed Coconut and mix well.
• Add Curry leaves and stir for 2 minutes and remove from fire.

Recommended Combination: It can be served with Rice / Chappathi.

Ethappazham Cutlet / Banana Cutlet

Ethappazham cutlet is a variety cutlet.I got this recipe from a blog "Pazham pappadam Payasam" while trying variety Banana based snack . I've modified this recipe in my own way.

INGREDIENTS:

• Rippened Banana- 2 no
• Sugar 1 - 1 tsp
• Grated Coconut - 1tbsp
• Ghee - 3 tbsp
• Bread crumbs - ½ cup
• All purpose flour - 1 tbsp
• Oil for frying

PREPARATION METHOD:

• Cook the bananas(with skin) in a steamer.
• Peel off the skin and mash well.
• Heat 1 tsp Ghee in a Pan.
• Add grated coconut and roast for 2 minutes.
• Add sugar and mashed banana in to it and mix well.
• Saute this mixture for 2 minutes in medium fire.
• Remove this from fire and let it cool.
• Make small balls from this mix and flatten them.
• Heat remaining ghee in a pan.
• Mix water with Maida in a bowl to make a thin batter like water.
• Dip the flattened patties in it and roll them in bread crumps.
• Fry each patties in ghee till it turns golden brown on both sides

Vanpayar kaya Mezhukkupuratti / Read beans &raw banana stir fry

This is a delicious side dish for rice. Its rich in protein and iron.

INGREDIENTS:

• Red Beans -  ½ Cup
• Raw Banana(cut into small pieces) - ½ Cup
• Turmeric powder - ¼ tsp.
• Chilly Powder - ½ tsp
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Sliced Shallot - 1 tbsp
• Curry leaves - A few
• Coconut Oil -1 tbsp 
• Salt to taste

PREPARATION METHOD:

• Cook Red Beans/ Vanpayarr in a Pressure cooker with  Water for 3 -4 whistle
• Cook Raw Banana in little water along with turmeric powder, Chilly powder and salt.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Add sliced shallot, Curry leaves and fry it.
• Put the cooked beans and cooked banana into it and fry utill it turns crisp.

Recommended Combination: Serve hot with Rice.