AVIYAL

An inevitable dish in ‘Kerala Sadya’.

ingredients

 1.  Mixed vegetables-[carrot-1,madras cucumber(vellarikka)-1/2 of one,drumsticks-2nos,yam-1 small piece, snake beans(achinga payar)-3nos,Snake gourd(padavalanga) -1 small,raw plantain-1no]

2.      Chilly powder-1/2tsp

3.      Turmeric powder-1/4tsp

4.      Grated coconut-1 cup

5.      Cumin powder/seeds-1/2 tsp

6.      Green chilly-2nos

7.      Turmeric powder-1/2 tsp

8.      Pearl onions-4nos

9.      Mustard seeds-less than ¼ tsp

10.  Coconut oil-2tbsp

11.  Curry leaves-2sprigs

12.  Curd-1/4 cup

13.  Salt

Method of preparation

1.  Clean and cut vegetables lengthwise. Cook by adding ingredients 2-3 by adding ¼ cup of water and salt.

2.  Coarsely grind ingredients 4-7.Crush pearl onions and mustard seeds.mix it with the grinded coconut.

3.  When the vegetables are cooked ,keep the grinded coconut mix in the centre of the pan and cover with the veggies. Reduce the flame. Keep the lid on. Let it cook for another 3 minutes.

4 .  Now add curd and mix well. Switch off the flame .Lastly add coconut oil and curry leaves. Let it sit for some time. Stir well just before serving.

Notes:

 Here I cooked it in Central Travancore style, the place where I am hailing from.The traditional way of making aviyal involves no onion and mustard. So that step is purely optional. But trust me it gives some nice flavor and taste.

CARROT CAKE

This is a simple delicious cake perfect with a cup of tea or coffee. 

Recipe source-Vanitha magazine

Ingredients

1.      Carrot-3/4 cup

2.      Maida-1/2 cup

3.      Egg-1no

4.      Sugar-1/2 cup

5.      Baking powder-1/2 tsp

6.      Salt-a pinch

7.      Refined oil-1/4cup

8.      Vanilla essence-1/2tsp

Method of preparation

1.      Preheat the oven to 150degree.

2.      Prepare an 8” inch cake tin. For this, Line the bottom with a butter paper. Smear some oil or butter over the paper and along the sides of the tin. Sprinkle some flour over this. Invert the tin and tap the sides to remove the excess flour.

3.      Sieve flour, baking powder and salt together. Keep it aside.

4.      Beat egg till frothy. Add sugar in and beat again. Add oil, carrot and vanilla essence. Give a gentle stir. Now add the flour mixed with baking powder. Fold in gently using a spatula or a spoon.

5.      Pour this into the prepared cake tin. Bake for 25 minutes or till a toothpick  inserted into the center of the cake comes out clean.

6.      Transfer it into a cooling rack. Let it cool completely.

Cut and serve….

Notes:  Use any flavorless oil .Vanilla essence can be substituted with ½ tsp of cinnamon powder.

VAZHUTHANANGA (EGG PLANT) THORAN

Recipe is adapted from here http://www.yummyoyummy.com/

 Ingredients

1.      Purple color eggplant-500gms

2.      Onion-1 big, chopped

3.      Green chilly-1no,slitted

4.      Coriander powder-3tsp

5.      Chilly powder-3/4tsp

6.      Garam masala-1 ½ tsp

7.      Pepper powder-1 ½ tsp

8.      Grated coconut-1 cup

9.      Rice-3/4tsp

10.  Mustard seeds-1/2 tsp

11.  Dry red chilly-2nos

12.  Curry leaves

13.  Oil-4tbsp

14.  Salt

Method of preparation

1.      Wash and cut eggplant into small cubes and keep this in a vessel filled with water for 10 minutes. This helps in removing the stain.

2.      Heat oil. Splutter mustard seeds. Add rice when it puffs up slightly, add curry leaves and dry red chillies.

3.      Add onion and green chilly sauté until onion turns soft. Add all powders stir for 2 minutes.

4.      Take brinjal out of water. Gently press it to remove the absorbed water. Put it into the pan. Add salt.Mix well. Let it cook by keeping the pan closed.

5.      When it is almost done add grated coconut .stir well. Again cook for another few minutes.

Serve with steamed rice…