Radish Sambar

Ingredients :

2 cup sliced radish

1 cup toor dhal or yellow pigeon peas(tovaram paruppu)

Lemon sized tamarind ball

1 onion

4 garlic cloves

1 tomato diced

3 tsp sambar powder

½ tsp turmeric powder

½ tsp red chilli powder

Asofoetida – a pinch

Salt to taste

1 tsp mustard seeds

1 tsp fennel seeds

2 dry red chilli

10 curry leaves

1 tbsp chopped coriander

Method :

Soak tamarind in water and squeeze out the juice.

Pressure cook toor dhal, tomato and garlic cloves with 1 cup water for 3 whistles. Remove from the heat and let the pressure settle down. Mash the dhal mixture so that it becomes smooth.

Take oil in a pan and add onions, sliced radish, turmeric powder, red chilli powder, asofoetida and sambar powder. Fry the mix a bit.

Put all the fried mixer in the pressure cooker, tamarind extract and salt to the sambar. Add more water if needed. Close the lid and pressure cook it for two whistles.

Now heat oil in a small pan and add the mustard. When it pops up, add fennel seeds, dry red chilli and curry leaves and fry for a while. Add this to the sambar. Mix well. Remove from stove.

Garnish with coriander leaves.

Serve hot with rice or idli/dosa.

Kadamba Kai Poriyal / Sauteed Vegetable

Ingredients:   

• 3 Green chili (slit open )
• 2 cloves of Garlic (chopped)
• 1 Onion ( chopped )
• 1 cup Broccoli florets
• ½ cup Green beans (chopped)
• 1 cup Green peas (frozen)
• 1 cup Sweetcorn (frozen)
• 2 cup Cabbage (chopped )          
• ½ tsp Asafoetida powder
• 1 no Dry red chili (long)
• ½ tsp Split black gram (for tempering)
• ½ tsp Cumin seeds
• ½ tsp Mustard seeds
• 2 tsp Oil
• Salt (to taste)
• 6 nos Curry leaves

Grind all the ingredients stated below in a coarse mixture and keep aside.

• ¼ inch Cinnamon stick
• 1 tsp Fennel seeds
• ½ cup Dry coconut flakes/ desiccated / coparai thengai

Method:

1. Heat oil in a frying pan, splutter mustard, cumin seeds, dry red chili, split black gram and curry leaves. Add asafoetida powder, along with chopped onions, garlic and slit open green chili.
2. Saute for few minutes, then add all the veggies.
3. Now bring the flame to low and cover with a lid. Let the veggies steam cook for 3 minutes. Remove and lid and check if its cooked, when you press the carrot it should mash, if not cover and cook for another minute or so.
4. When done, add salt, the coconut spice powder. Toss and saute for few minutes.

Kerala Vegetable Stew

Ingredients:

• Chopped vegetables (potatoes, carrots, cauliflower, beans, green bell peppers) - 4 cups
• Onion - 2
• Oil - 4 tablespoon
• Green Cardamoms - 4
• Cloves - 4
• Cinnamon - 1 piece
• Green Chilli - 2
• Ginger sliced - 2 teaspoon
• Black Pepper crushed - 1 teaspoon
• Coconut Milk - 2 cups
• Curry leaves - 2 sprigs
• Salt to taste

Method:

1. Take some oil in a pan and add green cardamoms, cloves and cinnamon. Fry this for sometime. 
2. Then add the slit green chillies, ginger and sliced onions. 
3. Saute this on a medium flame for about 3 minutes until the onion becomes soft. 
4. Next add all the sliced vegetables, salt to taste and curry leaves. Pour sufficient water and cover it with a lid. Cook this on a low flame for around 15 minutes. 
5. Finally add the crushed pepper and coconut milk and stir well. Simmer for a minute and remove from heat.

Quick Keralan Vegetable Curry with Chickpea

Ingredients:

• 1 cauliflower
• 2 tbsp. vegetable oil
• 1 tsp. black mustard seeds
• 1/2 tsp. fenugreek seeds
• 1 tsp. turmeric powder
• 1 small handful dried curry leaves
• 1 inch piece of ginger
• 2 cloves of garlic
• 2 shallots/ 6 spring onions
• 2 fresh red or green chilli
• 1 large bunch fresh coriander
• 2 ripe tomatoes(chopped)
• 1 x 400 g tin of coconut milk
• 1 x 400 g tin of chickpeas
• 1 x 227 g tin of pineapple chunks in juice (optional)
• Salt

Method:

1. Slice the cauliflower into thick pieces and put it on the griddle pan, turning when lightly charred.
2.  Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric powder and curry leaves.
3. Pound the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan.
4. Add the tomatoes and salt to taste.
5. Pour in the coconut milk, add the drained chickpeas, and then tip in the pineapple chunks and their juices
6. Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.
7. Serve with rice or tortilla and sprinkle with chopped coriander leaves.

Inspired by : Chef Jamie Oliver 

Broccoli Pakora / Fritters

 Ingredients :

• 1 medium size broccoli

• 1.5 cup gram flour

• ½ tsp turmeric powder

• 2 dashes asfotedia

• ¼ tsp red chilie powder

• ½ tsp coriander powder

• ½ tsp roasted ground cumin

• Water - as needed

• Salt

• Oil for deep frying

 Method:

 1. Cut the broccoli into florets and slightly trim the stem.

 2. Mix gram flour and spices together and add water to make the batter , not too thick but not watery .

 3. Heat enough oil in a wok on a medium flame.

 4. Dip each broccoli floret in the batter making sure it is coated from all sides and drop in hot oil. Fry them till they turn golden in color.

 5. Drain on paper towels and serve with sweet chilli sauce.

Vegetable Pakora / Fritters

 Ingredients :

• 1cup chickpea flour (Besan)

• 1 tsp Ground fried cumin

• 1 tsp ajwain

• 2 chopped green chillies

• 1/2 cup water

• 1 carrot grated

• 1 onion sliced

• 1/2 cup sliced cabbage

• 1 capsicum sliced

Method :

 1. Mix the chickpea flour, cumin , ajwain, salt and water.

 2. Add the vegetables and mix in evenly.

 3. Heat some oil in a deep pan and deep fry the mixture .

 4. Serve them hot and crispy with tamarind or mint chutney .

Lentil Fritters

Ingredients :

•   1 Cup Red Lentils
•   1 Large onion (chopped)
•  3 Chillies (chopped)
•  ½  Tsp Turmeric powder
•  ½  Tsp Cumin powder
• 1 handfull Coriander leaves (chopped)
•  1 Tbsp Rice Flour (optional)
•   Salt to taste

Method :

1. Soak the lentils for overnight and drain water thoroughly.
2.  Place in a blender or use a hand blender and make a coarse paste. (Do not over blend )
3. In a bowl, add the lentils with the chopped onions, turmeric powder, cumin powder, rice flour coriander and the green chillies, mix well.
4. Heat a pan on medium heat and add oil, get ready to deep fry the fritters.
5. Take small amount of the lentil mixture and drop it slowly in the hot oil.
6.  Fry until golden brown.
7.  Place on a plate lined with kitchen paper to drain any excess oil.
8. Serve hot and enjoy!

Palak Pakora

Ingredients:

• Palak / spinach - 1 cup finely chopped
• Onion – ½ finely chopped
• Chickpea flour  - 1 cup
• Rice flour - 1 tbsp
• Ginger 1/2 inch piece
• Green chilies - 4
• Coriander Powder - 1 tsp
• Cumin Powder - 1/2 tsp
• Ajwain/ Carom seeds - 1/2 tsp
• Chaat Masala -1/2 tsp
• Salt to taste
• A pinch of baking Powder
• Turmeric powder - 1/2 tsp
• Oil for frying

Method:

1. Peel and chop ginger and cut green chilies in to small pieces and grind in to a paste.
2. In a big mixing bowl add chickpea flour and rice flour, salt to taste, turmeric powder, ajwain, ground paste, coriander powder, cumin powder, chaat masala, baking powder and chopped spinach and make a dumpling batter with the help of very little water if required.
3. Now heat oil in a deep frying pan and drop small amount of the mixture and fry till nice golden color.
4. Remove from oil and drain on paper towel to remove extra oil.
5. Serve hot with tomato sauce or green chutney.

Deep Fried Onion Rings

Ingredients:

• 3 large Spanish onions
• 1/2 cup flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon sweet mustard
• 1/2 teaspoon baking powder
• 1 egg, well beaten
• 1/2 cup milk
• cooking oil for deep frying 

Method:

1. Wash and peel onions, cut into 1/4-inch thick rounds.
2. Separate rounds into rings.
3. In a bowl, combine flour, seasonings, and baking powder.
4. In a measuring cup, whisk together egg and milk.
5. Add milk mixture to dry ingredients, blending well. Dip onion rings into batter and fry until golden brown, turning to brown both sides.
6. Remove to paper towels or brown paper bag to drain thoroughly.
7. Sprinkle with a little salt before serving and serve with salsa sauce.

Note: Spanish onions are the best for this recipe as they have a mild, sweet flavour - but you could use red onions if preferred.

Mushroom and Cheese Timbale

Ingredients:

• 2 tablespoon unsalted butter, divided ¡n half
• 2 cups finely chopped carrots
• 2 large spring onions
• 1 1/2 cups finely chopped mushrooms
• 1 1/3 cups heavy cream or all-purpose cream
• 3 eggs
• 1 teaspoon salt
• 1/4 teaspoon paprika
• pinch of nutmeg
• 2 cups grated Manchego cheese (curado or semi-curado), or Cheddar

Method:

1. Preheat oven to 350°F (18000).
2. In a skillet, melt 1 tablespoon of the butter and sauté carrots and spring onions slowly over bw heat for 8 minutes or until carrots are tender.
3. Turn up heat and add remaining 1 tablespoon of butter.
4. Sauté mushrooms for 2 minutes. Remove from heat and set aside. In a mixing bowl, lightly beat together cream, eggs, salt, paprika, and nutmeg.
5. Stir in cheese and the sautéed vegetables. Grease 4 one-cup mini baking molds with butter or nonstick spray.
6. Fill each mold with the mixture and plaœ in pan of hot water (hot water bath or baine marie).
7. Bake for 30 to 35 minutes or until kiife inserted in center comes out clean.

Cauliflower Manchurian

Ingredients:

• 1 medium Cauliflower
• 3/4 cup Flour
• 1 tbsp Corn Flour
• Salt to taste
• 1 Chopped green chilli
• 11/2 tbsp Garlic Paste
• 11/2 tbsp Ginger Paste
• 1 cup Chopped Onions
• 1 cup sliced Capsicum
• Finely Chopped Coriander Leaves
• 1/4th tsp Ajinomoto
• 2 tbsp Soya Sauce
• 2-3 tbsp Tomato Ketchup
• 2 tbsp Oil

Method:

1. Make a paste of flour, corn flour and salt using water.
2. Take a tsp. of ginger and garlic paste, add it to the paste.
3. Dip the cauliflower florets in the paste and deep fry till golden brown. Keep aside.
4. Heat oil in another pan and add the left ginger & garlic paste, chopped onions, capsicums and green chilli to it.
5. Now, mix aginomoto, soya sauce and tomato sauce to it.
6. Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the cauliflower manchurian hot.

Moussaka - Classic Greek Moussaka with Eggplant

Ingredients:

• 3-4 eggplants, about 4 lbs. total
• 1 lb. potatoes
• 1 1/2 lbs. ground beef (or lamb)
• 2 large onions, finely diced
• 2 cloves garlic, minced
• 1/2 cup red wine
• 1/4 cup chopped fresh parsley
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1 cup tomato puree (or crushed tomatoes)
• 2 tbsp. tomato paste
• 1 tsp. sugar
• Salt and pepper to taste
• 2 cups plain breadcrumbs
• 8 egg whites, lightly beaten (reserve yolks for bechamel)
• 1 cup grated Kefalotyri or Parmesan cheese

Béchamel Sauce:

• 1 cup salted butter (2 sticks)
• 1 cup flour
• 4 cups milk, warmed
• 8 egg yolks, lightly beaten
• Pinch of ground nutmeg

Method:

1. Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

2. Make the Meat Filling:

In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.

3. Make the Béchamel Sauce:

Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

4. Assemble the Moussaka:

Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.