Egg Dosa

Its very strange that mallu's who make mallu food at home still crave for mallu food and ends up eating at a mallu joint whenever possible.Today I am posting a recipe from our very old 'Thattukada'.Thattukadas in Kerala are especially famous because of the type of food they serve-the famous one being Porotta and Beef fry.You can find these shops on almost every nook and corner.Lets see how they make Egg Dosa.

Ingrediants
Eggs-3
Green chillies-2
Pepper Pwd-1tsp
Batter -2 servings
Salt as needed


Method

• Beat the egg with pepper powder and salt nicely
• Add green chillies to the beaten eggs and mix well
• Heat the Tawa and pour the batter for a big dosa
• Let it get cooked well on one side.
• Finally pour the egg mix on top
• Pour a tsp of ghee or oil over it
• Once the egg is cooked remove it with spatula.

Serve hot with coconut or onion chutney.

Potato Podimas

One of the most common and all time favourite dish of Tamil Nadu.The literal meaning of podimas is 'mash' and hence this dish becomes mashed potatoes in the south indian way.

Ingrediants
Potatoes - 2 boiled, peeled and mashed slightly into ice cube sized pieces

Onion - 1/2 finely chopped
Ginger- finely chopped or crushed, 1/2 teaspoon
Curry leaves - 4-5
Oil - 2 teaspoons
Mustard seeds - 1 teaspoon
Asafoetida (Perungaayam) - a pinch
Turmeric powder - 1/4 teaspoon
Salt - according to taste

Method

• Add oil in a kadai.
• When the oil is hot add mustard seeds. When mustard seeds splutter, add curry leaves, asafoetida, turmeric powder and ginger.
•  Add finely chopped onion, salt and saute for a few minutes.
• When onion turns slightly brown, add the potatoes and allow it to roast on a low flame.
•  Turn sides, care should be taken not to burn or mash the potatoes into a fine paste. Potato pieces should be seen and finally garnish with corriander leaves.

 Goes well with curd rice,chappathi etc

Palak Chappathi

Making chapathis with palak is the best and easy way to include it in our diet.

Ingrediants
wheat flour-3 cups

Palak-2 bunches
Green chillies-3
Cumin seeds-1/2 tsp
Chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Garam masala-1/4 tsp
Coriander powder-1/4 tsp
Ghee-1tsp

Salt

oil

Method

• Remove the stems off from the spinach.
• Wash the leaves in water and chop them.
• In a wide pan,heat a tsp of oil.Add cumin seeds and let is splutter.
• Add the green chillies and the chopped leaves.
• Cover for 3-4 mins until the leaves are cooked.
• Cool and puree the leaves in a blender.
• In a mixing bowl,mix the flour,salt,coriander powder,chilli powder,turmeric powder and garam masala.
• Add ghee and mix in the flour.
• Add the pureed spinach to the flour and mix.
• Knead and make a soft,pilable dough and make hot chappathis out of it. 

Naruneendi(Sarsaparilla) sarbath

Even in this age of artificial soft drinks,there is one drink that has had takers for more than five decades.The name Naruneendi or Narnari is derived from a medical plant Naruneendi(Sarsaparilla) and naranga(lemon) the main ingrediants of sarbath.This drink cools not only your body but also your mind.Here you go!!

 

Ingrediants
Naruneendi Syrup-1/4 cup
Lemon-1
Soda and Ice cubes as desired.

 

Method

• Take 1/4 cup Naruneendi syrup and squeeze one lemon into it.
• Mix it well and add soda to the syrup followed by ice cubes.
• Finally decorate the glass with sliced lemon and mint leaves.
• Serve it chill

Optional: If required you can add a teaspoon of sugar or palm sugar to the juice.

Roasted Cashewnut Curry

Ingrediants
Cashewnuts-20
Onion-2
Green chillies-2-3
Coconut pieces-few
Coconut grated-1/2 cup
Turmeric pwd-1/2 tsp
Chilly pwd-1 Tbs
Corriander pwd-1 Tbs
Saunf-1 tsp
 For seasoning-curry leaves,red chillies and mustard.

Method
Soak cashewnuts in water for 15 minutes.
Fry the sliced onions in oil till it turns brown and add cashewnuts,coconut pieces and green chillies to the onions.
Now add some turmeric pwd,1 glass of water,salt and cook this for sometime.
Take another pan and add coconut in some oil along with corriander and chilly pwd respectively.
Finally add some saunf and fry for sometime.
Grind the above ingrediants without water.
Add the ground masala to the cooked cashew mix and finally season the same.

Have with garam rotis.

Naadan Kozhi Mulakittathu

This is a speciality from the Malabar region of Kerala.Very simple dish and good for those who love a spicy chicken curry.

Ingrediants:
Chicken-1/2 kg
Onion- 2 chopped finely
Tomato-2 chopped
Shallots-1/2 cup peeled
Green chillies-2
Turmeric Pwd-1 tsp
Chilly Pwd-3 tsp
Garam Masala-1 tsp
Garlic cloves-5
Ginger piece-1"
Water-1/2 cup
Curry leaves-2 strings
Coconut oil
Salt to taste

Method:

• Wash n cut the chicken into small pieces
• Grind ginger n garlic and also crush 1/2 the shallots
• Mix all the ingrediants together with chicken
• Add water and cook until chicken is done
• Heat oil and fry the rest of the shallots until slightly brown along with curry leaves
• Add this to the chicken

Have this with rotis/chappathis/pathiris or rice.

Aloo Capsicum

Ingrediants:
Potato-3
Capsicum-2
Onion-1 Big
Saunf-1/2 tsp
Chilly pwd-1/2 tsp
Turmeric pwd-1/2 tsp
Garam masala-1/2 tsp
Salt and oil as required


Method
Cut all the vegetables in the square shape and first fry the saunf in some oil in a kadai.Once it splutters add the onion and all the powders into it.Then add the potatoes and capsicums respectively.Fry them in the masala without adding water till cooked.
Once cooked can have with rotis.