Bread Butterscotch Pudding

Ingredients

Bread - 10 slices, cubed , (removing side skin is optional)

Egg-3 at Room Temperature

Sugar- 3/4 Cup (1/2 + 1/4 cup)

Milk- 3 Cup

Butter - 50 gm

Method

1. Separate the white and yellow of the eggs into two different vessels.

2. Beat the yellow with a spoon and add the milk into it.Mix well and keep aside.

3. Caramelise  half cup sugar in a thick bottomed vessel.When the sugar starts melting ,give occasional stirring. 

4.When the sugar is completely caramelised ,it turns golden brown color.Turn off the stove and  add butter to it. It melts ,mix it well with the caramelised sugar.Allow it to cool by removing from the stove and keeping aside .

5.When it is cooled , add the milk- egg yellow mix to the caramel syrup and mix well. If the caramel syrup becomes hard, you can heat it with 1/4 cup water and make it into fluid state . Take care not to add very hot caramel syrup to the egg-milk mix, because the egg will get cooked.

6. Arrange the bread pieces in a buttered baking pan.Pour the caramel syrup- milk mix to it and allow bread pieces to soak in it 

5. Meanwhile beat the egg white,adding 1/4 cup sugar occasionally.Beat it well to a thick meringue stage/stiff peak .

6. Spread the meringue above the soaked bread pieces and mix lightly with it using a fork .Allow it to seep into the bread-caramel syrup mix.

7.Preheat oven to 375 F /180 C and bake for 35-45 minutes .or until the top develops a golden brown color crust. 

8. Cool and keep it in refrigerator.

# Pudding in the picture looks thin because my baking dish was over sized for the quantity of ingredients

Recipe courtesy : Lakshmi Nair - Magic Oven

Mushroom Stir Fry / Koon Thoran

Ingredients
Button Mushroom - 200 gm
Shallots-10-12 chopped in circle shape
Grated coconut-1/4 cup
Turmeric powder-1/4 tsp
Coriander powder- 1/2 tsp
Pepper Powder- 1/4 tsp
Green chillies- 2 chopped
Red chillies- 2 
Curry leaves
Mustard
Oil

Method
1. Clean and remove stalk from the button mushrooms.Cut them into medium sized pieces.
2. Mix the grated coconut with pepper,turmeric, and coriander powders together.Do not grind or crush.
3. Heat Oil in a pan , splutter mustard seeds, add red chillies, green chillies, curry leaves .Then add chopped shallots and saute for a minute.
4. Add the chopped mushroom and salt.Mix well.Saute for 2-3 minutes until it is almost done. No need to add water, since the mushrooms will produce water .
5. Add the grated coconut-spice powder mix and stir well for 2-3 minute. Remove from heat and serve hot with rice !!

Puttum Payarum Pappadavum

Note : To make puttu, you may need a puttu maker/puttu kutti/puttu mould  ,or at least a steamer

Puttu 

Ingredients

Puttu podi/Roasted Rice powder- 1 cup

Grated coconut - 1/2 cup

Cumin seeds- 1/2 tsp (optional)

Salt

Warm water 

Method

1. Take the Puttu podi in a deep vessel,add the salt cumin seeds and mix well

2. Add water little by little (approx 2 tbsp at a time)and moisten the powder

3. Using hands ,crush all the lumps formed and Try to make it without lumps as much as possible .Keep aside.Just before filling the mould, give a quick blend using a mixer/blender .Do not grind the powder. ("otta karakkal" in mixie)

4. Layer the puttu maker/ kutty/mould with coconut first and then the puttu mixture and finally before closing the lid ,final layer of coconut .(total 3 layers of coconut- bottom, middle and top)

5. Steam cook it by keeping the puttu maker/ kutty/mould on a pressure cooker  (Prestige cooker only) or a regular puttu making vessel for 5 minutes .

7.If you are using a steamer , mix the puttu mix with coconut and spread the powder mix in steamer,and steam cook. 

8.Remove the puttu maker from heat and keep for 2 minutes without disturbing.Put the puttu out of  traditional puttu maker using a spoon :) and serve hot with  payar curry  and pappadam, or kadala curry, or  pazham

Payar curry (Moong Dal curry)

Ingredients

Whole green gram/Moong dal- 1 cup

Grated coconut- 1/2 cup

Shallots-2-3 chopped

Turmeric powder- 1/2 tsp

Chilli powder- 1tsp

Red chillies - 3

Mustard

Curry leaves

Salt

Oil 

Method

1. Cook moon dal in pressure cooker for 2-3 whistles .Or soak it in water for 2-3 hours and cook it in an open vessel until its done.

2. Mix the grated coconut, powders and chopped shallots together and crush it with hand , or pulse it in a mixer .

3. Add this to the cooked moong dal and cook for few minutes.Adjust salt. You can drain or add excess water according to your taste for gravy. (Usually payaru curry with puttu is dry ,but we want gravy , so I dont drain the excess water )

4. Heat oil in another pan ,Splutter mustard seeds, add red chillies, curry leaves .Pour this to the Curry .Serve hot with Puttu.This curry goes well with Chapati too.

Puttum Parippum Pappadavum is also a tasty combination..For the recipe click here

Chemmeen Kuruma

Ingredients

Prawns - 10-12 no: peeled and cleaned

Onion- 1 sliced 

Shallots -5-6 chopped

Green chilly- 2-3 split lengthwise

Tomato - 1 small ,chopped

Chilly powder- 1 tsp

Coriander powder- 1/4 tsp

Turmeric powder- 1/4 tsp

Grated coconut - 1/2 cup

Cashew nuts- 5-6 

Coriander leaves-optional

Coconut Oil 

Salt

Mustard

Curry leaves 

Method

1. Mix and crush together the onion, shallots, green chillies, Tomato ,1 tsp of coconut oil ,salt and all powders  using hands ('njeraduka ' in malayalam )in a cooking vessel. Add cleaned prawns to this and mix well.Keep marinated for 30 minutes.

2. Add 1/4-1/2 cup of water to this and cook.

3. Meanwhile grind the coconut and cashew nuts together to fine paste.

4. Pour this paste to the cooked prawns ,and allow it to heat for a short time.DO NOT boil .Just heating is required 

5. Add chopped coriander leaves and remove from heat.

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

Serve Hot  with chappati, appam etc!!!

Urulakizhangu Theeyal / Potato Theeyal

Ingredients 

Potato -1 Medium,Cut lengthwise into 1 inch pieces

Onion -1/2 cut lengthwise

Carrot - 1/4 of one carrot , cut lengthwise into 1' pieces 

Beans/Drumstick - 1 or 2 pieces cut

Dry roasted/Fried coconut - 1/2 cup

Tamarind - 1/2 of a gooseberry size -soak in warm water and extract juice

Turmeric powder- 1/4 tsp

Green chillies- 1 or 2 split

Red chillies- 2

Mustard

Oil

Salt

Curry leaves 

For Fried/Dry Roasted-coconut (Thenga varuthu arakkan )

Grated coconut - 2 cup (one coconut)

Chlli powder - 2 tbsp

Coriander powder 1 1/2 tbsp

Turmeric powder - 1/2 tsp

Heat a pan and dry roast the grated coconut until they turn almost dry. Now add the chilli powder, coriander powder, turmeric powder and stir continuously till the coconut turn reddish brown .Now remove the pan from heat allow to cool.You can keep this in air -tight box in refrigerator for more than one month

Method

1. Cook the potato and other vegetables in enough water,with turmeric powder,and green chillies.(In some places it is cooked in oil, closing the vessel with a lid , in low heat. Oil used is 2-3 tbsp)

2. Meanwhile grind the fried coconut to a fine paste when it is cool.Grind in a mixer bowl without adding water .When the fried coconut is ground to fine powder add 1/2 cup water and grind again.It will turn into a smooth semi fluid state

3. When the veggies are done, add the tamarind juice and cook for 1 minute.

4. Add the ground paste.Cook for 2-3 minutes.Adjust salt.

5. Heat oil in another pan ,Splutter mustard seeds, add red chillies , curry leaves. Pour it into the curry.

Serve hot with Rice !!

Konchu Thoran / Shrimp Stir fry

Ingredients
Konchu/Chemmeen/Shrimp/Prawns - 1 cup cleaned and washed 
Grated coconut - 1/2 cup
Green chillies - 3-4
Shallots chopped - 3/4 cup -no need to cut thin
Ginger crushed -1 tbsp
Chilli powder - 1tbsp
Turmeric powder -1/2 tsp
Red chillies - 2-3
Curry leaves - 1 string
Mustard -1/2 tsp
Water - 1 cup
Coconut oil - 1 tbsp


Method
1. Crush grated coconut with 2 green chillies , chilly powder, turmeric powder .Do not make it into a smooth paste 
2.Heat Coconut oil in a Manchatti/Meenchatti/deep pan /cheena chatti and Splutter mustard seeds ,add the red chillies and curry leaves .
3.Add crushed ginger and 1 or 2 green chillies (split lengthwise) and saute for 1 minute
4.Add chopped shallots and saute until it becomes soft 
5.Now add cleaned Konchu/Chemmeen/Shrimp/Prawns  and saute for 1 minute
6.Add crushed coconut and mix well . 
7.Add water and salt ,mix well
8.Close with a lid and cook for 5 minutes 
9.Remove the lid and stir until it becomes dry -Do not over dry .Semi dry is the right consistency
10.Garnish with Curry leaves and serve hot


Note :
1. If you want ,you can put a cleaned and soaked kudampuli to the konchu-coconut mix before cooking
2.Try to use coconut oil ,it adds taste and beautiful flavor
3. Manchatti/Meenchatti is the best vessel to prepare this . 


Recipe Courtesy : Lakshmi Nair, Magic Oven 

Bhindi Fry / Okra fry / Vendakka fry

Ingredients 

Bhindi /Okra/ Vendakka - 200 gm

Corn flour-1 tsp

Besan/Chick pea flour/Kadalamaavu - 1tbsp

Turmeric powder- 1/4 tsp

Chilli powder- 1 tsp

Coriander powder - 1/2 tsp

Asafoetida/Kaayam/Hing - a pinch 

Oil - 2-3 tbsp

Salt 

Method 
1. Wash and clean Bhindi .Pat dry .Cut lengthwise and then again into two halves.
2. Mix together all other ingredients except oil.Make it into a semi thick paste using enough water.
3. Add the cut bhindi into it and coat the bhindi pieces with the paste.Keep for 15-30 minutes.
4. Heat oil in a pan.Add the above mix and fry it in a medium heat. Drain it in a paper towel.Serve hot with roti or rice !!

Kurukku Kalan / Katti Kalan

Version 1: 

Ingredients

Yogurt- 1 Cup well beaten ,without adding water 

Raw plantain- 1/2 peeled and cut into medium sized pieces

Grated coconut- 1/2 cup

Turmeric powder- 1/4 tsp

Pepper powder- 1/4 tsp

Ghee- 1/2 tsp

Cumin seeds- 1/4 tsp

Green chillies- 2-3

Fenugreek powder- a pinch

Curry leaves

Mustard seeds

Oil

Salt

Red chillies

Method

1. Cook the plantain pieces in a thick bottomed vessel with enough water, turmeric powder and pepper powder.

2. Meanwhile ,grind the coconut with green chillies,and cumin to a fine paste using a little water.

3. When it is done,and water is dried ,add ghee and mix well .Mash the pieces a little bit using a spoon

4. Reduce heat and add the yogurt and stir continuously.Throw in some curry leaves

5. When the liquid from Yogurt evaporates completely,add the coconut paste and mix well.Cook for few more minutes. Adjust salt .Add a pinch of Fenugreek powder.(Or you can use whole fenugreek while tempering)

6.Heat oil in another pan ,splutter mustard seeds,(and fenugreek whole) add curry leaves and red chillies.Pour it over the curry and serve with rice.

Note : It has a good shelf life.Cool and store it in air-tight container.

Recipe courtesy : Pazham pappadam payasam

Version 2 :

If you do not have plantain/yam at home,you can make it without any of them

1. Boil 1/4-1/2 cup water in a thick bottomed vessel with green chillies and turmeric powder.

2. Reduce heat and add the beaten yogurt and stir continuously until all the water evaporates.Throw in some curry leaves 

3. Add the ground coconut mix and fenugreek powder.Adjust salt. Cook for few minutes

4. Do tempering.Serve with rice

Easy Vegetable Biriyani

Ingredients
Basmati Rice- 2cups
Water to cook rice - 4 cups (adjust according to the instruction given on your basmati rice packet )
Onion -1 Big thinly sliced

Potato -1 Medium , peeled and cubed 

Carrot- 1/4 of a carrot, peeled and cubed

Beans - 5-6 ,chopped

Tomato - 1 small chopped

Green peas frozen- 1/4 cup thawed

Cardamom- 2

Clove-4

Cinnamon stick - 2" piece

Bay leaf - 1 small

Fennel- 1/4 tsp

Whole black pepper- 3-4

Ginger- 1 medium piece

Garlic- 1 big clove

Green chillies- 2 

Chilli Powder-1 tsp

Turmeric powder-1/4 tsp

Coriander powder-3/4 tsp

Coriander leaves -1 tbsp chopped

Mint leaves - 1 tsp chopped

Raisins- 1/4cup

Cashew nuts- 1/4 cup

Oil/Ghee

Method

1. Heat a pan.Add the whole spices (cinnamon, cardamom, clove, fennel,bay leaf, black pepper) and heat for a few seconds.

2. Grind the above spices along with ginger , garlic, green chillies, turmeric powder and chilli powder to a fine paste ,adding 1 tsp of water.

3.  Soak basmati rice for 15-30 minutes in water. Wash and drain the rice, allow it to dry 

4. Heat oil/ ghee in a pan in low heat , add rice and stir for 1 minute .Remove from heat and keep aside.

5. Heat oil /ghee in a cooking vessel and add the sliced onion, and all vegetables to it , Saute until it becomes soft . 

6. Add the chopped coriander leaves,mint leaves,raisins and cashew nuts.

7. Add the ground paste roast it and mix well. 

8. Add required water and boil.When it is boiling add the fried rice and cook keeping a lid .

9. When it is done,remove the lid and allow the water to dry completely.Break the lumps using a fork 

Serve hot with Pickle, Raita, Curd, and Pappad 

Ghee Rice /Neychoru

Ingredients

Basmati Rice - 2 cup

Water -4 cups(adjust according to the instruction given on your basmati rice packet )

Onion - 2 small thinly sliced

Cashew nuts - 1 handful

Raisins - 1 handful

Pistachios/Almonds - 1/4 cup cut into small pieces(optional)

Cardamom -2 

Clove-4

Cinnamon stick- 2 inch ,cut into 2-3 small pieces 

Fennel -1/4 tsp

Bay leaf- 1 small cut into 2-3 pieces 

Whole Mace-1

Ghee- 4 Tbsp

Method

1. Soak basmati rice for 15-30 minutes in water. Wash and drain the rice. Spread on paper towel and allow to dry.

2.When rice is almost dry , Heat 2tbsp ghee in a pan and add the whole spices,saute for 1 minute.Then add half of the sliced onion and saute until the onion turns light brown.

3. Reduce the heat to low.Add the rice and stir for 1-2 minutes.

4. Boil 4 cups water in another heavy bottom or non stick pot, and add the rice -onion-spice mix.Cook in a medium heat. When rice is cooked and completely dried, spread the rice on a plate and break the lumps using fork , if any.

5. Heat 2tbsp ghee in a pan. Fry the raisins first ,then cashew nuts and drain them in a paper towel.Now add half of the sliced onion to the same ghee and fry until it turns golden brown color.

6. Add half of the fried raisins, cashew nuts, onion to the cooked rice and mix carefully . 

7. Transfer the rice to serving dish and garnish with rest of the fried raisins, cashew nuts and onion

Serve hot with any non vegetarian side dish or vegetarian korma 

Puttum Kadalayum

Note : To make puttu, you may need a puttu maker/puttu kutti/puttu mould  ,or at least a steamer

Puttu 

Ingredients

Puttu podi/Roasted Rice powder- 1 cup

Grated coconut - 1/2 cup

Cumin seeds- 1/2 tsp (optional)

Salt

Warm water 

Method

1. Take the Puttu podi in a deep vessel,add the salt cumin seeds and mix well

2. Add water little by little (approx 2 tbsp at a time)and moisten the powder

3. Using hands ,crush all the lumps formed and Try to make it without lumps as much as possible .Keep aside.Just before filling the mould, give a quick blend using a mixer/blender .Do not grind the powder. ("otta karakkal" in mixie)

4. Layer the puttu maker/ kutty/mould with coconut first and then the puttu mixture and finally before closing the lid ,final layer of coconut .(total 3 layers of coconut- bottom, middle and top)

5. Steam cook it by keeping the puttu maker/ kutty/mould on a pressure cooker  (Prestige cooker only) or a regular puttu making vessel for 5 minutes .

7.If you are using a steamer , mix the puttu mix with coconut and spread the powder mix in steamer,and steam cook. 

8.Remove the puttu maker from heat and keep for 2 minutes without disturbing.Put the puttu out of  traditional puttu maker using a spoon :) and serve hot with kadala curry, pazham, payar curry  and pappadam, 

Kadala curry

Ingredients 

Black /White Channa/Bengal Gram/Chick pea : 1 cup ,soaked overnight

Onion- 1 Large sliced

Green chillies -2-3 split

Garlic- 2 cloves sliced

Dry roasted/Fried coconut - 1/2 cup 

Fennel seeds - 1/4 tsp

Cloves - 2

Whole black pepper - 2

Cardamom - 1

Cinnamon stick- 1/2 inch piece 

Curry leaves

Red chillies

Mustard 

Oil (Coconut oil tastes better)

For Fried/Dry Roasted-coconut (Thenga varuthu arakkan )

Grated coconut - 2 cup (one coconut)

Chlli powder - 2 tbsp
Coriander powder 1 1/2 tbsp
Turmeric powder - 1/2 tsp


Heat a pan and dry roast the grated coconut until they turn almost dry. Now add the chilli powder, coriander powder, turmeric powder and stir continuously till the coconut turn reddish brown .Now remove the pan from heat allow to cool.You can keep this in air -tight box in refrigerator for more than one month

Method

1. Cook the  Black /White Channa/Bengal Gram/Chick pea in a pressure cooker 

2. Heat a pan and dry roast/heat the whole spices along with the roasted coconut for a few minutes without adding oil.A nice aroma will come. Grind it all in a mixer to a fine paste and keep aside .Grinding a spoonful of cooked channa will increase taste and thickness of the curry 

3. Heat oil in a pan and splutter mustard seeds ,add green chillies, curry leaves, red chillies , garlic and onion. Saute until onion turns light brown.

4. Add the cooked Black /White Channa/Bengal Gram/Chick pea to it along with required amount of water used to cook the channa in the pressure cooker.Mix well.

5. Add the ground coconut mixture and boil the curry 

Serve hot with Puttu :)

Vegetable Puffs and Chicken Puffs

Ingredients for Chicken Puffs
Chicken - 200 gm or 1/2 lb ,cleaned and cut into small pieces 
Onion - 1 medium sliced
Ginger - chopped 1 tsp
Garlic - 1tsp chopped
Turmeric powder - 1/2 tsp
Chilli powder- 1.5 tsp
Coriander powder- 2 tsp
Pepper powder- 1/2 tsp
Garam Masala - 1/4 tsp
Fennel seeds - 1/2 tsp
Curry leaves 
Salt
Oil
Egg -1


Method 
1.Cook chicken separately with salt,chilli, and turmeric pepper powders and when chicken is done, mince it with fork & knife or hand into very tiny pieces.Keep aside
2. Heat oil in a pan and add ginger ,garlic, onion .Saute them until soft and light brown
3. Reduce heat and add all powders ,fennel and roast it and mix well with onion .Adjust the salt .
4. Add the chicken pieces and mix well with the above masala, remove from heat and keep aside
5. Thaw the puff pastry sheets to room temperature .Cut the sheets into desired shape. Pepperidge farm pastry sheets has 2 sheets in each pack .6 puffs can be made from each sheet if you cut the sheet in rectangular
6. Put the chicken filling to individual sheets. Seal the edges using a few drops of water and pressing with a fork/hand
7. Preheat oven to 400 F .Arrange the puffs on greased aluminium foil in a baking dish 
8. Brush the top of unbaked puffs with egg wash ( 1 egg beaten with 1 tbsp water ).It will give golden brown color to the puff
9. Bake for 15-20 minutes or the puffs turn golden color on top and look crispy


Note : You can use leftover chicken also, to make the chicken filling ,Make sure  chicken curry/fry/roast is dry,by sauteing.Remove the bones .Mince like above and use as filling .


For Vegetable puffs 
Potato-  1 Peeled and cut into small pieces 
Carrot - 1/4th of one carrot -peeled and cut into small pieces
Green beans - 3-4 chopped
Onion -1 sliced
Frozen Peas- 1/4 cup.thawed
Chilli powder- 1 tsp
Coriander powder- 1.5 tsp
Turmeric powder- 1/2 tsp
Fennel seeds- 1/4 tsp
Oil
Curry leaves 

Method
1. Cook the vegetables with enough water.
2. Heat  oil in a pan and saute the onion until light brown
3. Add the powders and roast well and mix . 
4. Now add the cooked vegetables and adjust salt ,mix well .Vegetable filling is ready 
5. Thaw the puff pastry sheets to room temperature .Cut the sheets into desired shape. Pepperidge farm pastry sheets has 2 sheets in each pack .6 puffs can be made from each sheet if you cut the sheet in rectangular shape like I did.
6. Put the vegetable filling to individual sheets. Seal the edges using a few drops of water and pressing with a fork/hand
7. Preheat oven to 400 F .Arrange the puffs on greased aluminium foil in a baking dish 
8. Brush the top of unbaked puffs with egg wash ( 1 egg beaten with 1 tbsp water ).It will give golden brown color to the puff.Avoid if you want pure veg puffs .
9. Bake for 15-20 minutes or the puffs turn golden color on top and puffs look crispy

Pomegranate Ginger Ale /Pomegranate Cooler

Ingredients  (serves -2 )
Pomegranate Juice - 1 cup chilled(I used POM wonderful)
Ginger Ale - 1 cup chilled ( I used Canada Dry Ginger Ale-Lite / Sprite or any Lime soda will do )
Lime Juice -1.5-2 Tbsp
Mint leaves - 5-6 fresh 
Lime slices for garnishing 
Ice cubes /crushed ice


Method 
1. In a pitcher, crush the mint leaves using a wooden spoon .You can use sugar if you want
2. Add the lime juice and pomegranate juice
3. Just before serving, add the ginger ale and strain 
4. Pour into glasses filled with ice cubes /crushed ice 
5. Garnish with Lime slices and Mint leaves 

Easy egg roast/Easy Mutta curry

Ingredients
Egg -2 ,boiled 
Onion - 2 medium , thinly sliced
Green chillies - 2-3 split lengthwise
Tomato- 1 small ,sliced (optional)
Chilli powder- 1-1.5 tsp
Turmeric Powder -1/2 tsp
Salt
Oil
Curry leaves 
Mustard

Method
1. Heat oil in a pan and splutter mustard seeds. Add green chillies ,curry leaves and saute .
2.Add the sliced onion and saute well in medium heat, until it turns brown (approx-.Then add the tomato and mix well .
3.Add the powders , mix well with onion and roast it . 
4. Cut the boiled egg into halves and add to this onion masala and mix well 
with care .
Serve hot with chapati, appam and poori .


Note : 
a)This recipe gives dry dish, but if you want gravy you can add water or coconut milk and cook .
b) If you dont eat/have egg, the onion masala itself is a tasty side dish for vegetarians 
c) You can add 1/4 tsp of chicken masala/garam masala if you want .I prefer less masalas in my food .