Tomato Fried Rice-:Variant of Tomato Rice

Ingredients
Long  grain/Basmati Rice- 2 cup
Tomato - 1 cup Sliced thin 
Onion - 1 large sliced thin
Green chillies - 2-3 split
Garlic - 2-3 cloves crushed
Black Pepper Powder-1 tsp
Coriander leaves - 1/4 cup chopped
Red Chilly Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Salt
Curry leaves
Mustard seeds
Cooking Oil

Directions
1. Cook the rice with salt according to the package directions. Fluff using a fork and keep aside.
2. Heat oil in a wide pan or wok, and splutter mustard seeds,add crushed garlic,split green chillies,and curry leaves and saute for a minute.
3. Now add thinly sliced onion and saute until soft,and then add sliced tomato and saute until it becomes soft and mushy.
4. Add all the powders and saute until its raw smell goes. Now add chopped coriander leaves and mix well
5. Add and mix the cooked rice well with the above masala. Adjust salt.Remove from heat and serve hot with pickle,curd or papad.:)

Caramel Pudding / Flan

Ingredients
Milk - 2 cup
Eggs - 3
Sugar - 1/2 - 3/4 cup + 4 tbsp
Vanilla extract - 1 tsp
Water - 1/8 cup

Directions
1. Add 1/8 cup water and 4 tbsp sugar to a thick bottomed vessel.Heat this pan and allow the sugar to melt and caramelize.Do not stir,only shake/swirl the vessel.After 8-10 minutes the liquid starts bubbling and turns brown color.
2. When it turns golden brown in color,remove from heat and pour it into the ramekin(or any oven safe /heat withstanding small bowl)
Swirl it to spread the caramel syrup evenly on the bottom of the bowls/ramekins
3. Whisk together egg and sugar in a large bowl. Stir in vanilla essence and milk. Beat and mix well.Pour this over the caramel syrup in ramekin/bowls.It will harden in seconds
4. Cover it with foil paper -optional
5. Boil water in a wide and deep vessel and keep the ramekins/bowls in it(fill the water upto 1/2+ level of ramekin-do not allow boiling water to seep into the bowl) .Cover with lid and cook for 20 minutes.Take out.
OR 
Place the ramekins in an oven safe pan ,partially filled with water.Bake for 40-45 minutes at 350 F until the center is firm but wobbly
6. Keep it in refrigerator for 2 hrs or until the time of serving.
7. To take it out from the ramekin,run a knife along the sides of the ramekin,and place a dessert plate upside down over the ramekin. Now holding tightly,invert the ramekin and plate together.Lift the ramekin slowly,slightly shaking to loosen the pudding. Caramel syrup will run down the sides.

Chilly Chicken-Dry

Ingredients
Boneless chicken - 1 lbs/500 gm,cleaned and cubed
Onion - 1 big,cubed
Capsicum/Green bell pepper - 1/2,cubed
Corn flour - 3 tbsp
Chilly powder - 2 tbsp I used Kashmiri chilly powder)
Green Chillies -3 split
Pepper powder - 1 tbsp
Turmeric powder - 1/2 tsp
Ginger - 1 tsp crushed
Garlic - 1 tsp crushed
Coriander leaves/Cilantro - 1/4 cup chopped
Tomato Sauce -2 tbsp
Soya sauce - 1 tsp
Cooking Oil
Salt

Directions
1. Mix 2 1/2 tbsp of corn flour,Chilly powder,turmeric powder and salt together with very little water to make a smooth paste.Marinate the chicken pieces with this and keep it for 30-45 minutes.
2. Heat oil in a deep pan and deep fry the chicken pieces and drain them into paper towel
3. Heat oil in a saute pan,add crushed ginger garlic and split green chillies.Saute for a minute then add cubed onion,bell pepper and saute.
4. When they are soft, add pepper powder and salt.
5. Mix 1/2 tbsp of corn flour,tomato sauce,and soya sauce together. Add this to the onion and saute well. Now add the chopped coriander leaves.
6. Add the fried chicken pieces and mix well with the onion -bell pepper.When everything is mixed well and dried enough switch off the stove 
Serve hot with Fried Rice,Chappathi,Veg Biriyani,Porotta etc..

Ada Pradhaman

Ingredients
Rice Ada - 200 gm
Jaggery - 350 gm
Thin Coconut Milk - 2 cup (randam pal)
Thick Coconut milk - 1 cup(onnam pal)
Cashews,Raisins,Coconut Slices - 2 tbsp each
Cardamom - 2
Dry ginger powder(chukku podi)- 1/2 tsp
Cumin Powder- 1/2 tsp
Ghee - 2-3 tbsp
Directions
1. Boil 2 cups water in a vessel and add the rice ada into it.Cook it for 15-20 minutes.Make sure the ada is well cooked and then drain the excess water and rinse with cold water and drain .Keep aside.
2. Melt jaggery in 2 cups of water and then strain it to remove the impurities
3. Heat 1-2 tsp ghee in an uruli or any thick bottomed vessel, add the ada and saute for a few seconds.
4. Now add the melted jaggery and stir in between on medium heat.
5. When it thickens,add thin coconut milk and stir until it thickens.
6. Now add thick coconut milk and switch off the stove.
7. Add crushed cardamom,dry ginger powder and cumin powder and mix well
8. Mean while fry the cashew nuts,raisins and coconut slices. Use this to garnish the payasam.Close with lid and keep for 15-30 minutes.Serve hot or cold.

Pineapple Pachadi

Ingredients
Pine apple - 1 cup, chopped into very small pieces
Ripe Plantain - 1/4 cup ,chopped into small pieces
Grapes - 5-6 no:
Cashew nut - 5-6 nos
Grated coconut - 1/2 cup
Turmeric powder- 1/4 tsp
Chilly powder- 3/4 tsp
Sugar/Jaggery - 1/4 -1/2 cup
Mustard
Coconut oil
Curry leaves
Red chillies
Directions
1. Cook the chopped pineapple and ripe plantain in enough water with salt ,turmeric powder and chilly powder.
2. When water starts evaporating, add cashew nuts and sugar/jaggery and mix well.
3. Meanwhile crush coconut and mustard together in a mixer.
4. When the pachadi starts thickening ,remove from heat and add the crushed coconut .and grapes.Mix well. 
5. Heat oil in a pan,splutter mustard seeds add red chillies and curry leaves .Pour this over curry 
Serve with rice 

Aviyal

Ingredients
Vegetables - 2 cups cut into 1 inch size pieces,lengthwise (Yam,Cucumber,Snake gourd,Plantain,Drumstick,Carrot,Long beans,Brinjal etc.)
Grated coconut - 1 cup
Raw mango - cut lengthwise 1/4 cup OR 1/4 cup curd OR tamarind juice(adjust according to sourness)
Turmeric powder- 1 tsp
Cumin -3/4 tsp
Shallots - 2-3
Coconut oil -3-4 tbsp
Curry leaves -1 /4 cup
Salt
Directions
1. Heat coconut 2-3 tbsp oil in a deep vessel with some curry leaves.Then add cut vegetables,green chillies,turmeric powder,and salt.Mix well and cook in medium heat keeping the lid closed.
2. Cook for 5-8 minutes with occasional stirring and when the vegetables are 3/4 cooked add the mango pieces/curd/tamarind juice.Add 1/4-1/2 cup water and allow it to dry.
3. Crush the grated coconut ,cumin and shallots together in a mixer.
4. Make sure the vegetables are fully cooked and soft,then add the crushed coconut and mix well.Adjust salt .
5. When  everything is cooked and mixed well to a smooth form pour 1-2 tbsp of coconut oil and crushed curry leaves.Switch off the stove and keep closed and allow it to remain for 15-30 minutes.
Serve with Rice
Note : You can use lauki, ashgourd,koorkka,jack fruit seeds etc in aviyal
Yam -Chena
Cucumber - Vellarikka
Snake gourd - Padavalanga
Plantain - Vazhakkaya
Drum stick - Muringakka
Long beans - Achinga Payar
Brinjal - Vazhuthananga
Lauki - Bottle gourd 
Ash gourd - Kumbalanga
Jack fruit seeds- Chakkakkuru

Koottu Curry-Sweet Version

Ingredients
Raw plantain/Nenthrakkaya- 1 ,peeled and cubed
Yam/Chena - 1 cup peeled and cubed
Carrot- 1 peeled and cubed
Black Chana/Kadala - 1 cup,cooked
Chilly powder- 1tsp
Turmeric powder- 1/2 tsp
Jaggery - 2 tbsp grated
Grated coconut - 1 1/4cup(3/4 + 1/2)
Whole black pepper -1 tsp
Cumin - 1/2 tsp
Mustard
Red Chillies
Curry leaves
Coconut Oil

Directions
1. Cook the raw plantain,yam,carrot in enough water,adding chilly powder,turmeric powder and salt.
2. Meanwhile grind 3/4 cup grated coconut,with whole black pepper and cumin to a coarse paste
3. When the vegetables are cooked mix the cooked chana with it.When water is evaporated completely, add grated Jaggery ,mix well and then add coconut paste. Mix well and cook for 2-3 minutes.Adjust salt
4. Heat oil in another pan and splutter mustard seeds,add red chillies ,curry leaves and  then 1/2 cup grated coconut and fry until the coconut turns reddish brown.Pour this over the curry and mix well.Or you can fry the coconut separately to reddish brown and add this to curry.
Serve hot with rice.

Sambar

Ingredients
Toor Dal- 3/4 cup
Potato - 1 cup ,peeled and cubed
Carrot - 1/2 cup peeled and cubed
Drumstick - 2-3 pieces,2 inch size
Onion- 1 medium sized,cubed
Tomato - 1 medium, cubed
Beans - 2-3,chopped into 1 inch size pieces
Okra - 2 ,chopped into 1 inch size pieces 
Brinjal - 1 medium size,chopped into 1 inch pieces(optional)
Green chillies- 2 split
Red chilly powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Sambar powder- 1 tsp (I used Eastern Sambar Powder)
Asafoetida - 1/2 tsp
Red chillies - 2-3
Tamarind - gooseberry sized piece soaked in warm water for 15 minutes and juice extracted
Shallots -2-3
Mustard
Curry leaves
Salt

Directions
1. Wash and cook toor dal in pressure cooker for 2-3 whistles
2. Now add the cubed vegetables except okra and tomato to it and again cook for 1 whistle
3. Add the tamarind juice,asafoetida, turmeric, chilly, and sambar powder to it and boil until the sambar attains required consistency.Adjust salt.
4. Heat oil in a pan and fry the okra and then add tomato and saute it.Add this to the gravy.
5. Heat oil in another pan and splutter mustard seeds,add red chillies,curry leaves and chopped shallots and fry until shallots turn brown in color.
5. Pour this over the cooked sambar and mix gently.

Beans Thoran

Ingredients
Green Beans - 1 cup,chopped thin
Grated coconut -1/2 cup
Chilly powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Curry leaves
Red chillies
Cooking oil
Salt

Directions
1. Cook chopped beans with 1 cup water and salt in a vessel.Allow the water to completely dry or drain excess water when beans are cooked well.
2. Meanwhile mix the grated coconut,red chilly powder,turmeric powder well with your hands.Add the cooked beans to this and mix
3. Heat oil in a pan and splutter mustard seeds,add red chillies and curry leaves.Then add the cooked green beans-coconut mix to this and saute well for 3-4 minutes.Stir in between.
Remove from heat and serve hot with rice.

Cabbage Thoran

Ingredients

Cabbage - 1 cup chopped

Grated coconut - 1/2 cup

Green chillies -2 chopped

Ginger -1 small piece crushed

Turmeric powder- a pinch

Chilly powder- 1/4 tsp (optional,it gives the light orange color to thoaran)

Salt

Curry leaves

Mustard

Cooking Oil

Direction

1. In a bowl mix the shredded cabbage,grated coconut,ginger,green chillies,turmeric powder and salt together with your hands and keep for 5-10 minutes

2. Heat oil in a pan,splutter mustard seeds,add curry leaves and then add the above mix and saute well. Bring everything to the center of the pan and drizzle some water.

3. Keep covered for 4-5 minutes in low flame, allowing to cook in steam.

4. Remove lid, stir and saute for 2-3 minutes.Remove from heat.

Serve hot with rice..

Pazham Pulissery

Ingredients
Ripe Plantain/Ethappazham/Nenthrappazham- 1
Grated coconut- 1/2 cup
Yogurt/Curd- 1/2 cup
Red chilly powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Cumin- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Mustard
Red chillies
Curry leaves
Cooking Oil
Salt

Directions
1. Peel the banana and cube it.Cook it with turmeric powder and chilli powder in half cup water until it is soft,not mushy.
2. Meanwhile grind coconut and cumin into a fine paste using 2-3 tbsp of curd/yogurt.Beat the rest of the curd and mix well with this coconut paste.Keep aside.
3. Add the coconut paste to the cooked plantain and mix gently.Allow it to cook until the edges start frothing.(approx. 2 minutes).Remove from heat
4. Heat oil in another pan,splutter mustard seeds,add fenugreek seeds and allow it to brown. Then add red chillies and curry leaves 
5. Pour this seasoning over the gravy and mix gently.Serve hot with rice.

Parippu Curry

Ingredients
Moong Dal/Cheru payar parippu - 1 cup
Grated coconut- 1/2 cup
Green chillies- 2
Coconut Oil- 2tbsp
Cumin - 1/2 tsp
Salt
Curry leaves
Directions
1. Heat a tawa and fry the moong dal.Take care not to burn/brown it.
2. Transfer the fried moong dal into a pressure cooker with enough water and cook.Cook for 3-4 whistles.Remove excess water 
3. Meanwhile grind coconut,green chillies and cumin to a fine paste
4. Add this paste to the cooked dal and mix well. Boil it.
5. Switch off the stove and add coconut oil and crushed curry leaves and Serve hot with Rice along with Ghee and Pappadam 
Note :Take care to keep a medium consistency by using enough water.The curry tends to thicken on cooling.

Inji Curry/Puli inji

Ingredients

Ginger - 1/2 cup,finely chopped 

Green Chillies - 2 tbsp, finely chopped

Tamarind juice - 1/2 cup (goose berry sized tamarind,soaked in warm water for 15 minutes and juice extracted )

Jaggery - 1/4 cup grated

Asafoetida - 1/4 tsp

Turmeric powder- 1/8 tsp

Chilly powder- 1/4 tsp

Mustard 

Curry leaves

Red chillies 

Coconut oil

Fenugreek powder-1/4 tsp(Fenugreek fried and powdered)

Directions

1. Heat oil in a pan ,splutter mustard seeds, add red chillies and curry leaves.

2. Add chopped ginger and chilly and fry it until ginger turns brown in color

3. Add the tamarind juice and when it boils stir in turmeric powder,chilly powder, Asafoetida, and jaggery.

4. Boil and allow it to thicken and switch off the stove.

5. Fry and grind Fenugreek to fine powder and when the inji curry is cooled ,add this powder to the curry and mix well.

Uzhunnu Vada/Medhu Vada

Ingredients

Urad dal/uzhunnu - 1 cup

Green chillies- 2-3 chopped

Shallots -4-5 chopped

Ginger - 1 tsp chopped

Whole black pepper - 5-6 nos

Curry leaves - 5-6 chopped

Baking soda - 1/4 tsp -optional,to make the vada very soft

Salt

Oil for frying 

Directions

1. Wash and soak the urad dal/uzhunnu for 4 hrs

2. Drain the water and dry the uzhunnu to max(you can try pat drying ,using paper towel)

3. Grind it to a fine paste adding enough salt.If possible(i.e. if your mixer allows) avoid adding water.If needed add 2 tbsp water.

4. Add all other chopped ingredients and mix well.Keep this for 30 min to 1 hr.

5. Heat oil in a wok.Drop a pinch of the batter to check whether the oil is hot enough.If it comes up to the oil surface immediately,then the oil is hot enough.

6. Wet your palm with cold water,take a small portion of the batter   with other hand ,and put on the wet palm and make a ball.Then slightly press it to flatten and make a hole at the center using finger.

7. Slid this into the hot oil.Cook until the vada is golden brown.

remove from hot oil using a slotted spoon and drain the vada in a paper towel.

Serve with coconut chutney!!

Note :You need the right consistency to get the vada shape, so if your batter is too watery add a few tsp of urad dal powder(grind dry urad dal in mixer to a fine powder).

Coconut Chutney

Ingredients

Grated coconut - 1/2 cup

Green chillies- 2-3

Shallots-2

Curry leaves- 4-5

Ginger-1 medium piece

Salt

Cooking oil and Mustard seeds-optional

Directions

1.Grind the grated coconut,green chillies,2-3curry leaves,shallots,ginger and salt to a coarse paste using a mixer.You can use it as such.This tastes better ,but if you have dosa/idli with vada, go for the second step 

2. Optional step : Heat oil in a pan ,splutter mustard seeds,add red chillies and curry leaves and add the above paste to this and cook for 10-20 seconds or until the edges starts frothing .Remove from heat and serve hot with vada,dosa, idly etc..

Fruit n Nut Cake

Ingredients

All Purpose Flour- 3/4cup

Baking Soda - 1/4 tsp

Baking Powder- 1/4 tsp

Salt -1/2 tsp

Light brown sugar - 3/4 cup

Dried nuts - 1cup coarsely chopped(nuts of your choice-almond, cashew nut,walnut,pecan ,hazel nut etc.)

Dried fruits - 1 cup coarsely chopped (dried fruits of your choice-raisin,cranberry,apricot,cherries,dates,figs etc.)

Eggs- 3 large

Vanilla extract - 1tsp

Directions

1. Preheat oven to 300F,(150 C) and place rack at the center of the oven.Butter the pan.(9 inch round pan,or 9x5 inch loaf pan)

2. In a large bowl,mix all purpose flour,salt, baking powder, baking soda and brown sugar.Stir in all fruits and nuts.Mix with hands and make sure all of them are coated with flour mix.

3. In a separate bowl,beat eggs and vanilla extract using an electric mixer or wire whisk until it is light colored and thick.

4. Add this egg mixture to the fruit-nut-flour mixture and mix well.Make sure the fruits and nuts are well coated.

5. Bake for about 35-45 minutes (depending on your oven)until the  cake is golden brown in color and the edges are pulled away from the pan.

6. Remove from the oven and cool it on a wire rack. To store remove from the pan and cover with aluminium foil or plastic wrap.You can store it in room temperature or refrigerator.

This cake tastes best after one or two days..

Chicken Masala Dosa

Ingredients 
Dosa batter - 1 cup
Boneless chicken - 1cup, cooked and minced
Onion - 1 big,thinly sliced
Tomato -1 medium
Chilly powder-2 tsp
Turmeric powder- 1/2 tsp
Coriander powder-1 tsp
Garam Masala - 1tsp
Ginger - 1tsp chopped
Garlic - 1 tsp chopped
Turmeric powder- 1/2 tsp
Salt
Curry leaves
Mustard
Cooking Oil

 

Directions
1. Cook the boneless cubed chicken in enough water, with salt turmeric powder and pepper powder.When done , shred the chicken into small pieces
2. Heat oil in a pan and splutter mustard seeds,and then add ginger,garlic,curry leaves,onion and saute well until they are soft and brown.
3. Now add  tomato until they are soft .Reduce heat and add all powders and fry until its raw smell goes.
4. Now add the minced chicken and mix well. Adjust salt.Make sure the masala is well coated on chicken. Switch off the stove and allow it to cool.Keep aside.
5. Heat a griddle or non stick pan.If using griddle ,drizzle it with gingelly oil.
6. Pour a ladle full of batter on the pan, and spread in circular shape.Drizzle oil (coconut oil preferred) around the edges and let it cook.When the dosa turns light brown(4-5 min),flip it and let the other side cook(1-2 min).Flip again.
7. Reduce the heat or transfer the dosa to a flat plate.Pour a spoonful of chicken masala to the center and fold the dosa in your desired shape-:semi circle,tube,triangle etc..

Serve hot ...

Mughlai Vegetable Biriyani

Step 1 Cooking the Rice
Basmati Rice- 2 cups
Ghee- 2tsp
Cloves-5
Cardamom -1
Cinnamon stick - 1,half inch 
Salt
Water : 4 1/2 cup or as per your basmati rice pack instruction
Directions
1. Usually I cook rice in pressure cooker,Boil the water,add salt, ghee,and whole spices.To this add the washed and cleaned rice.Keep the lid without weight ,and when steam comes, put the weight and turn off after one whistle.When the pressure is released fully, take the rice out of the cooker and spread in a large plate and break the crumbs using a fork.Allow it to cool and keep aside 
You can follow this method or you can cook rice in an open thick bottomed vessel.
Step 2 Making the nut paste 
Cashew nuts: 1/4 cup
Almonds- 1/4 cup
Poppy seeds- 1 tsp(optional)
Milk- 1/4 cup
Soak cashew nuts and almonds in milk for 30 minutes and then grind it into a fine paste using the same milk.Keep it aside. 

Step 3 Preparing the Vegetables : 
Green beans - 1/2 cup chopped 
Carrot- 1/2 cup chopped
Green peas - 1/2 cup 
Cauliflower- 10-12 small florets
Potato- 1/2 cup cubed
Directions: Cook carrot,beans and potato in a vessel with enough water.Add 1/4 tsp of sugar to retain the color of the vegetables.
When it is almost cooked add the cauliflower florets and green peas.Let it cook and remove from heat and drain excess water.Keep aside.
Step 4 Making the Masala
Onion -2 medium, thinly sliced
Tomato - 1 medium chopped
Ginger Garlic Paste - 1-2 tbsp
Chilly powder- 2 tsp
Turmeric powder- 1/2 tsp
Spice masala powder- 1tbsp
Coriander leaves- 1/4 cup chopped
Mint leaves - 1/4 cup 
Yogurt- 1/4 cup 
Note : 1)You can fry the onions to golden brown color.If you want to use less oil , then sauteing while making masala will be enough.But frying will add more taste
2) You can avoid yogurt if you dont want a tangy taste to the biriyani.But authentic mughalai biriyani has yogurt in it.

Spice masala powder-Dry roast 2 cardamom pods, 1 cinnamon stick,4-5 cloves,Mace- 1/2 tsp,Black pepper corns 2 tsp,Shah jeera 1/2 tsp and cumin 1 tsp together and grind them to a fine powder )

Directions
1.Heat oil in a pan,add the ginger garlic paste and saute until raw smell goes .Then add onion and saute until golden brown then add the tomato,make it soft and mushy.(If you are using fried onion,first add the tomatoes and when it becomes soft add the fried onions and mix well)
2. Add the Nut paste and all powders 
3. Now add the cooked vegetables and mix well.Throw in the chopped mint and coriander leaves,salt and keep the lid and cook it in low heat for 2-3 minutes.
4. Switch off the stove and add the yogurt .Take care not to curdle it.Check salt.
Step 5 For Garnishing
Onion - 1 medium thinly sliced
Coriander leaves - 2 tbsp chopped
Mint leaves - 2 tbsp chopped
Cashew nuts - 6-8 
Raisins- 10-12
Saffron milk - 2-3 saffron strands mixed in 3 tbsp of milk
Method Heat oil or ghee in a pan and fry the onions to golden brown,then fry the cashew nuts and raisins..Drain all of it in a paper towel
Step 6 Layering 
1. Take a large baking dish ,Lightly oil it.
2. Layer the biriyani in following order first-half of the cooked rice,then the whole vegetable masala above that, and then the remaining half of the rice .Top it with fried onion, raisins,cashew nuts,chopped mint,coriander leaves and drizzle saffron milk
3. Cover the dish with foil and keep it in oven at 350 F for 10-15 minutes.

4. If you dont have an oven ,you can try this dum method in microwave,with a microwaveable dish.or on stove top by keeping the lid and and a low heat
Step 7 Devour the spicy Mughalai biriyani with raita ,pappad, or pickle 

Moist Eggless Chocolate Cake

Ingredients

All Purpose flour- 1 1/2 cup

Granulated Sugar- 1 cup

Cocoa powder- 1/4 cup unsweetened,sifted -not dutch processed

Baking powder- 1 tsp

Baking soda- 3/4 tsp

Salt- 1/4 tsp

Unsweetened Butter- 1/3 cup,melted

Warm water- 1cup

Lemon juice - 1tbsp

Vanilla extract- 1 tsp

Directions

1. Preheat oven to 350 F(177 C) and place the rack in the center of oven.

2. In a greased 8 inch square pan/9 inch round pan mix the flour,sugar, cocoa powder,baking powder,baking soda and salt.

3. In another bowl, mix the melted butter, warm water, lemon juice, and vanilla extract.

4. Add this to the flour and mix all the ingredients well without any lumps 

5. Bake it in preheated oven for 30 minutes,or when a tooth pick inserted in the center of the cake comes out clean.Remove from oven and cool it on a wire rack.

Recipe Courtesy : Joy of Baking

Vendakka Kichadi / Okra Fry in Coconut-Yogurt Gravy

Ingredients

Vendakka/Bhindi/Okra - 6-8 nos

Green chillies -3

Grated coconut-1/2 cup

Yogurt - 1/2 cup (beat it without adding water)

Mustard - 1 tsp

Red chillies

Curry leaves 

Salt

Cooking oil

Directions

1. Clean and remove the ends of okra and chop it in round shape with 1 cm thickness. Chop the green chillies in round.

2. Heat oil in a non stick pan and add the chopped green chillies and okra into it. Fry until okra turns brown in color, take care not to burn it.

3. Meanwhile grind the grated coconut with a tbsp of yogurt and  a little water into a fine paste. When it is ground to a fine paste ,add 1/2 tsp of  mustard to it and just blend it once to crush the mustard.

4. When the okra is fried well,remove excess oil from the pan.Add the ground coconut to the fried  okra ,mix well and heat. When the edges of the gravy starts bubbling , remove it from the stove top.

5. Pour this to the serving dish and allow to cool.When cooled add the yogurt  and mix well.

6. Heat oil in another pan and splutter mustard seeds, add red chillies and curry leaves. Pour this tempering to the gravy.

Serve with rice ..