Yogurt 3 cups
Bananas 2
Apple 1
Mango 1
Chikoo 2
Pomegranate seeds 1 cup
Strawberry 1
Sugar to taste
Black Salt to tase

Method:

1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)

Decorate with these fruits and strawberry (in the center) and serve chill.
(Variation: you can add any other fruit of your choice)

Carrots, potatoes, french beans (cut into tiny cubes) 2
Canned corn 1/2 can
Peas 1/2 pack (frozen)
Onions(finely cut) 1 cup
Tomatoes 2-3
Cloves 2-3
Cinnamon 1 stick
Bay leaves 1-2
Ginger-garlic paste 1 tsp
Red chilli powder 1 tsp.
Turmeric Powder 1 tsp.
Garam Masala Powder 1 tsp.
Mustard seeds as required
Cumin powder as required
Vegetable oil 4 tbsp.
Salt to taste
Coriander leaves chopped

Method:

1. Make a paste of the tomatoes and 1/2 cup of onions in the blender.
2. Boil all the vegetables in a pressure cooker and set aside.
3. Heat oil in a pan.
4. Fry mustard, jeera, and all the spices.
5. Once mustard splatters, fry the onions till light brown.
6. Add tomato-onion paste and saute until oil separates.
7. Add turmeric powder, chilli powder, garam masala, cumin powder and salt.
8. Add the vegetables and cook on low flame for 7 – 8 minutes.

Garnish with coriander leaves and serve hot. Can be served with rice or chappathis.

Plain Yogurt 250 ml.
Lemon 1/2 (squeezed to get juice)
Ginger root 1 inch. (chopped)
Onions 2 (chopped)
Garlic cloves 3 (chopped)
Turmeric Powder 1-1/2 tsp.
Cinnamon powder 1 tsp.
Red chilli powder 1 tsp.
Coriander powder 2 tsp.
Butter or clarified butter (ghee) 2 tbsp.
Fresh Vegetables (Suggested: Mushrooms, peas, carrots, cauliflower, potato. Can use other vegetables too) 2 cups
Cardomom 20 pods
Coriander leaves 1/2 cup
Salt and pepper to taste

Method:

1. Combine the yoghurt and chopped ginger, garlic and onions into a blender. Blend until smooth.
2. Add the lemon juice, salt and Pepper. Lightly mix
3. Add the spices but stopping before you get to the cardomom pods. Blend all the spices until nicely mixed
4. Add a few of the fresh coriander leaves and again mix until lightly blended. (At this stage this will smell fantastic)
5. Add the butter or clarified butter to a pre-heated slow cooker or large pot. Melt until the butter or clarified butter starts slightly bubbling. Add blended ingredients.
6. Take the cardomom pods and add to the sauce. Cardomom pods have a sharp taste and could surprise you with a sudden zingy flavor during the meal. To avoid that, powder these pods before adding them to the sauce.

7. Add the two cups of vegetables and mix lightly.

8. Add the rest of the Coriander leaves.

9. If cooking in a slow cooker, set to “low” and leave for about 6 hours. If using the pot to cook, keep on low heat until the mixture bubbles and the vegetables are to your liking.

Serve hot with rice and naan bread

Basmati rice 2 cups
Mixed vegetable
(cauliflower, potato, carrot, french beans) 1 cup
Green peas 150 grams
Thinly sliced onion 3
Thin sliced green chillies 2
Salt to taste
Red chilli powder 1 tsp.
Cinnamon, caraway seeds 2 tsp.
Cloves 4
Black pepper powder 1/2 tsp.
Tomato 4
Yogurt (curd) 1/2 cup
Vegetable oil 4 tbsp.
Mustard seeds 1/2 tsp.
Dry fruits (cashew nuts, raisin) 3 tbsp.

Method:

1. Wash rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker (wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.
2. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3. Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.
4. Add salt and red chilli powder and stir it properly.
5. Add fine chopped tomatoes and fry till they are properly cooked.
6. Next add yogurt (fine) and stir well.Heat it for about 10 seconds.
7. Add all the fried vegetables.
8. Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.

Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves.

2 cup(s) raw rice soaked for 4-5 hours
4 cups coconut shavings
1 cup(s) cooked rice
1 cup(s) coconut water
½ teaspoon(s) yeast granules dissolved in some coconut water or little hot water
salt and sugar to taste

Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.
TIPS:

In case coconut water is unavailable, water may be used instead. However, coconut water is preferred since it acts as a fermenting agent.
Coconut water should not be thrown once the coconut is broken. The coconut can be cracked over a bowl to collect the water. Coconut water is very nutritious; hence, one can drink it or use it in stews instead of water. In this recipe, it has been used for grinding the coconut and rice since it acts as a fermenting agent. This will make the pancakes fluffy and spongy.
A special traditional metal wok called ‘appam chatty’ in Kerala is used to cook the appams. Oil is a must in these woks. Nowadays a special non-stick ‘appam chatty’ has replaced the metal one giving oil-free appams. Any small non-stick wok can be used for this purpose.
A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.
Serve hot with : recipes such as
Mixed Vegetable Stew (Kerala Vegetable Stew),
Goan Vegetable Curry, and
Vegetables in a Spicy Gravy (Sabzi Kurma).

4 teacup(s) cooked long grain rice (called Basmati rice in India)
2 teacup(s) grated coconut
1 teaspoon(s) mustard seeds
2 teaspoon(s) each of split black gram and split bengal gram
½ teaspoon(s) asafoetida
4 green chilli(es) chopped
2 red chilli(es) broken into bits
4 tablespoon(s) butter or ghee (clarified butter)
a few curry leaves and salt to taste
a handful of fried cashewnuts to garnish.

Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s). Add the mustard seeds and fry till they splutter.
Now add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light brown. Add the chopped green chilli(es), curry leaves and the grated coconut. Saute on medium / low heat for about 4 minutes till the coconut is light brown in color.
Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2 minute(s) or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.
Suggestion: Great way to use left-over rice.

Serve hot immediately with: Kerala Mixed Vegetable Stew (Kerala Vegetable Stew) or any other curries of your choice.

This is a dal I have prepared and find very good. Cooks quickly, without any hassles. Bachelors find it very convenient.

Ingredients:
Toor Dal – 1/2 cup
Ginger – 2 to 3 slices
Turmeric powder – 1/4 teaspoon
Shallots (or onion) – 2 or 3 (1 medium)
Roma tomatoes – 2
Mustard seed – 1/2 teaspoon
Ground Cumin – 1/4 teaspoon
Ground Coriander – 1/2 teaspoon
Green chillies (optional) – 2 sliced lengthwise
Curry Leaves – 6 to 12
Chopped Cilantro – Garnish to taste
Salt – 1/2 teaspoon
Water – 4 cups

Method:
If you bought oily dal, wash it thoroughly before use. Put the dal and water into a generously sized pan. Add the slices of ginger and turmeric. Bring to boil, remoce scum if any, reduce heat to low and put the lid three quarters on, because the dal bubbles up so you need a good gap to prevent it boiling over. Simmer for about 30 minutes. You may prefer to remove the ginger pieces before using the boiled dal. Chop the onions finely. Wash and cut the tomatoes into small pieces. Heat the oil, add the mustard seeds. When they start popping, add the onions. Fry the onions on medium heat until they are somewhat browned. Add the chillies, if desired, and the curry leaves. Fry for another half a minute before adding the tomatoes and ground spices. Fry for about four to five minutes or until the tomatoes have softened and mixed with the other ingredients. Depending on the juiciness or otherwise of the tomatoes, you may need to add a tablespoon or two of water to prevent the seasoning drying out. Pour the cooked dal into the seasoning pan, add the salt, mix well and then transfer it back into the pan you used to boil the dal. Bring back to boil briefly.

Method
Grind together the 1/2 onion, coconut, garlic, ginger
and coriander in the blender, to make a smooth paste.
Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder
and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and
sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process,
but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a
big mixing dish, add all the boiled rice, salt to taste
and the blended masala.
Mix thoroughly and then heat it either in a microwave or on
low heat on the cooking range.It is heated again to let
the salt spread across the dish.
Serve with Raita.

Method
Whip together the sugar and yoghurt till smooth and
creamy.
Strain the mixture through a muslin cloth to remove all liquid.
Strain the mango pulp in a similar way to remove most of the liquid.
Mix in the strained mango pulp and the cardamom powder.
Pour into a large container and chill in the
refridgerator for about 3-4 hrs.
Serve in individual dessert bowls topped with pistachios
and dry fruits.
This will serve 2 people.

Preparation : 15 minutes (exc. chilling time)
Cooking: None

Ingredients
1 kg chicken
4 tbsp. curd (plain yoghurt)
1 tsp. turmeric powder
1 cup onion, finely chopped
1 tsp. ginger powder
1 tsp. garlic powder
2 tsps chilli powder
2 tsps coriander powder
1/4 cup oil
Salt to taste

Directions

Cut chicken into pieces and marinate with curd and salt and keep aside for an hour.
Heat oil and fry turmeric.
Add onion and fry till light brown.
Then add ginger and garlic mixed in a tbsp. of water and stir well.
Then add chilli and coriander mixed in 4 tbsps water. Stir well until the oil comes out clear.
Now add the chicken and sufficient water to make good sauce.
Cover and let cook on gentle heat till chicken is done.