Split moong dal(cherupayaru parippu) – 1 cup
Coconut- 1/2 cup
(Grated)
Garlic Pod – 4 nos
Cumin seeds – 1 tsp
Salt – as reqd
Curry leaves – 2 springs
Water – as reqd

Coconut oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Grated coconut – 1 tbsp
Shallots – 2 nos

METHOD

1)Cook cherupayar parippu with water and salt. Grind it and keep it aside.

2)Grind the grated coconut, garlic pods ,turmeric powder and cumin seeds and make it as a fine paste.

3)Add the ground mixture to the parippu paste.

4) In another pan heat 1 tsp oil splutter the mustard seeds, add the shallots and curry leaves, fry it, unil it turns golden brown.Keep it aside.

5) Add the rest oil and fry the grated coconut ,unil it turns golden brown.

6) Garnish it with the fried shallots, curry leaves, coconut and it is ready to serve.

:- Serve it with hot rice, ghee and papad. Its ma Fav Dish……

Recipe By,
Kiran Mary.

INGREDIENTS

Yam sliced thinly into 1 1/2″ length pieces - 1/2 cup
Snake gourd sliced into 11/2″ length pieces - 1/2cup
Carrot sliced into into 11/2″ length pieces - 1/2cup
Long runner-beans sliced into 11/2″ length pieces- 1/4cup
Drumstick cut into 2″ length pieces – 2nos
Raw bananas sliced into 11/2″ length pieces - 1no
Mango pieces or Tamarind Juice - for sour taste
Turmeric powder – 1/4tsp
Salt – to taste
Grated coconut – 1/4 cup
Garlic Pods – 4 nos
Green chillies – 5 nos
Cumin seeds – 1/2 tsp
Curry leaves – 2 sprigs
Coconut oil – 3 tbs

Method:
1) Coarsely grind the coconut,garlic pods ,turmeric powder, green chillies and cumin seeds. Keep it aside.
2) Cook the cleaned and sliced vegetables either in a pressure cooker or in a normal thick bottom vessel, Till it is half cooked.
Do not add too much water as vegetable contains water.
3) Heat 2tbs coconut oil in a thick bottom vessel.
4) Add the half cooked vegetables , add the coconut paste and stir well withoout damaging the cooked veges.
5) Allow it to cook for 3 to 5 mins in low flame , until the raw taste of the grinded paste goes off.
6) Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

NB :- Yam ,Carrot and Raw Bannana needs more time to cook ,so cook it separately as other veges takes very little time.

Serve along with hot Rice.

Recipe By
Kiran Mary

INGREDIENTS

1) Mango – 2 nos
2) Chilled milk – 2 cups
3) Sugar (to taste and as per sweetness of mangoes) – 4 tbsp
4) Ice cubes
5) Mint Leaves – 1 stem

METHOD

1) Blend all the ingredients in a blender until mango pieces get crushed to a smooth puree.
2) Pour in serving glasses. Add 1 or 2 ice cubes / crushed ice and chopped mangoes. Serve chilled.

Recipe By
Kiran Mary.

Ingredients

Lump Lobster meat – 8 ounces
Celery – 1/4 cup finely chopped
Onion – 1/4 cup finely chopped
Garlic – 1/2 small clove finely minced, or garlic powder
Zucchini – 1/4 cup finely chopped
Egg – 1
Mayonnaise – 2 tbs
Worcestershire sauce – 1 tsp
Soft bread crumbs – 1 cup
Dried bread Crumbs – 2 tbsp
Onion Powder – 1/4 tsp
Seasoning Salt – to taste
Oregano Powder – 2 pinchs
Butter – 2 tbsp
Olive oil /Veg Oil – as required for frying

Directions

1) Rinse and pick over Lobster meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.
2) Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, diced Zucchini, and garlic until tender.
3) Whisk egg in bowl.
4) Add mayonnaise, Worcestershire sauce, and other seasoning.
5) Combine with sauteed vegetables and soft bread crumbs and dried bread crumbs mixing well.
6) Add the Lobster meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm.
7) Preheat the oven 350C bake the patties for about 10-20 mins.
Heat oil in large skillet over medium-low heat. Gently place Lobster cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until its golden brown. As the inside is cooked well already.
9) Serve with a Ranch sauce or tartar sauce.

NB :- If the patties are not enough firm to fry, then dip in beaten egg and fry in the pan.

Got this recipe from Southernfood’s Site.

Recipe By,
Kiran Mary.

INGREDIENTS

Frozen/Fresh Prawns
(Medium/Tiger Prawns) – 10/20 pieces
Ginger – 1 Inch piece (Sliced into small pcs)
Garlic pods (Sliced into small pcs) – 4 nos
Shallots (Small Onion) – 10 no (Sliced into small round pcs)
Green chillies – 4 nos (Sliced into small pcs)
Curry leaves – 1 spring
Pepper powder – 1 tsp
Chilly Powder – 2 +1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 7 to 8 nos
Sliced Coconut – 1/4 cup
Kumkum star(soaked in water) -1 nos
Oil – 3 tbsp
Salt – To taste

METHOD

Marinate the peeled and washed prawn with little bit of diced ginger & Garlic and 1/4 tsp of salt.

1)Heat 1 tbsp oil in a pan and splutter mustard Seeds and 7/8 fenugreek Seeds.

2)Add chopped onions, saute it till it is half done.

3)Add diced Ginger, Garlic , green chillies and fry it until it turns slight brown, add curry leaves, Allow it to fry until all the water content evaporates.

4)In another pan Mix some Chilly Powder,Coriander powder and Turmeric Powder with little bit of hot water.

5)Add the above chilly mix to the fried mixture. Stir it until the raw smell goes off.

6)Add Kumkum star soaked in water and salt to taste , allow it to boil for 2-3 mins.

7)Add the Marinated Prawns and reduce the flame. Close the lid and allow it to cook for about 10-15 minutes. Keep stirring at regular intervals, to avoid getting it burnt at the bottom of the pan.

At the same time fry the sliced coconut pieces in another pan and add it to the boiling prawn masala.

9) When the prawn is almost done, pour the rest oil and allow it to fry.

10) When the masala sticks on the prawns and the mix is almost dry, Your Prawn Masala is ready to serve.

:- Serve it with Rice, Chappathi etc.
NB :- You can avoid frying the sliced coconut ,normal raw coconut pieces will also tastes good.

Recipe By
Kiran Mary

Mutton – 1 lbs (Pieces with bone)
Tomato – 1 nos
Whole red chillies – 3 nos
Onion(large) – 1 no
Garlic pods – 5 nos
Ginger – 1′ piece
Pepper(crushed) – 1 tsp
Turmeric powder – 1/4 tsp
Coriander Powder – 2 tsp
Cumin Seeds – 1/2 tsp
Cumin Powder -1/4 tsp
Green chillies – 7 nos
Salt – As reqd
Curry leaves – 2 stem
Oil – 1/4 cup
Lemon juice – 3 tsp

METHOD

1)Clean the mutton and cut into 1 inch pieces.

2)Crush half portion of green chillies , Garlic,Ginger,Cumin Seeds and Mix it with the Mutton Pieces.

3) Marinate the Mutton pieces with above crushed mixture , Cumin powder, Coriander Powder,Salt,Lemon Juice and Pepper Powder , little bit of sliced Onion. Keep it aside for half an hour.

4) Slice the onion thinly,Cut rest green chillies lengthwise and Chop the ginger and Garlic.

5) Cook the Marinated Mutton pieces in pressure pan or in a normal pan.

6) Pour the oil in a cooking pan and sauté the onions and green chillies for five minutes.

7)Then, add the crushed pepper, little bit Coriander Powder,Red Chillies, tomato pieces,Curry Leaves, diced garlic and ginger. Fry for 3 minutes until the smell of chillies come out.

8)Add the cooked mutton into the mixture.

9)Saute it well for 5 to 10 mins until the oil oozes out and the mutton gets partially fried/Thicken.

:- Serve after Garnishing the dish with curry leaves.

:-This dish will go fine with Rice,Palappam and Bread.
:- Courtesy to our Thrissur Friends .

Recipe By
Kiran Mary

Long runner beans( payar) – 8 – 10 nos
Coconut slices – 1/2 cup
Green chillies – 3 – 4 nos
Red chilly powder – 1/4 tsp
Turmeric powder – 2 pinchs
Garam Masala – 1/4 tsp
sliced onion – 1/4 cup
Salt – As reqd
Oil – 2 tbsp

METHOD

1)Cut payar in required size(preferrably lengthy pieces(2 inch)).

2)In a non stick pan, add payar,Green chillies ,red chilly powder,turmeric powder,garam masala powder and salt.

3)Cover and cook on low heat.

4)Check in between and sprinkle water if necessary.

5)When payar is 3/4 cooked, add 2 tbsp of oil and onion and saute all together.

6)Add coconut slices and put on medium heat. Stir well.

7)Again reduce heat and cook on low heat. Stir occasionally.

8)Switch off heat when it comes to a slightly crispy texture.

:- Good to go with rice n kachiya moru.

Recipe By
Kiran Mary.

1) StrawBerry – 10 nos
2) Chilled milk – 2 cups
3) Sugar (to taste and as per sweetness of Strawberry) – 4 tbsp
4) Ice cubes

METHOD

1) Blend all the ingredients in a blender until sliced Strawberry get crushed to a smooth puree.
2) Pour in serving glasses. Add 1 or 2 ice cubes / crushed ice .
3) Garnish with a Strawberry and serve it chilled.

Recipe By
Kiran Mary.