Kayal Samayal English

Ingredients: Cumin seeds – 1 tsp Fennel seeds – 1 tsp Pepper – 1 tsp Green Chilli - 1 Red Chilli - 2 Curry Leaves – 1 bunch Garlic - 1 Tomato - 1 Shallots - 2 Turmeric powder – ½ tsp Salt – As required Coconut – 2 pieces Oil – 2 tsp Tamarind – Lemon size Coarsely grind cumin,saunf,pepper.Along with this blend onion,green chilli,red chilli,coconut,curry leaves and garlic. *Squash tomato to the tamarind liquid and mix the ground mixture,salt and turmeric. *Heat oil ,after the mustard and curry leaves splutters add the above mixture.Just allow it to single boil and switch off the flame. ---This rasam is good for digestion.

Ingredients potato - 1 cup (boiled and peeled)  Chana (white chick peas) - 1 cup  tomatoes - 1/2 cup finely chopped  Green chilli - 1  To Be Mixed Into A Dressing lemon juice - 3 to 4 tsp  cumin seeds (jeera) powder - 2 tsp  chaat masala - 2 tsp  Extra virgin olive oil - 2 tbsp  chopped coriander - 1 tbsp  salt to taste Method Soak chickpeas overnight and wash them and pressure cook with enough water for 3- 4  whistles. Chickpeas should cook thoroughly and soft .Drain them and keep them aside to cool. Combine the  chana and potato in a bowl, mix well and refrigerate till chill. Just before serving, add the tomatoes , chilli , dressing and toss well. Serve chilled Garnish with chopped coriander..

Ingredients: Mango - 4 Green Chilli - 1 KPM masala mix – 2Tbsp Jaggery – 200 gm Sugar – 2tsp Salt,Oil – As per required For Seasoning – Mustard seeds,Urad dal, Curry leaves Preparation: *Wash the Mango.Cut them into small pieces. *In a vessel put the masala powder,green chilli,some salt (for taste),mango pieces and  pour in some water and leave them to boil. Keep aside. *In another vessel prepare a syrup with the jaggery and sugar with little water. *Pour this syrup over the boiled mango pieces and put them on a low flame by stirring slowly till u get the smooth and loose consistency. *Then in a kadai do the seasoning by adding mustard seeds at first, after it splutters add urad dal and curry leaves. *After it is done pour it upon the mango mixture. And now  a different tasty sweet and sour  kayal sweet pickle is ready. You can even eat this separately without  need of a combination.

l Raw  rice flour  – 1cup Grated coconut – 3cup Cashew, Almond, Pista, raisins – As required cardamom powder – a pinch Salt – a pinch Sugar /Palm sugar – As required Method: *Mix raw rice flour, salt, some  water , knead to make a dough and set aside for 10 minutes. *Prepare round balls(lemon size) from the dough. *In a separate bowl mix cashew, almond, raisins, sugar, grated coconut and sugar. *Then pat each of the balls to flat round shape, in the  centre  of it tuck in the coconut mixture and fold the edges. *Arrange the  folded  dumplings in a idly pan and steam boil for 10 minutes. —Tasty and  healthy  folded nuts  dumpling  is ready.

Rice – 300gm Coconut milk  – 500ml Big Onion – Halfed Curd – 2Tbsp Ginger  – 1Tbsp Garlic – 1Tbsp Cinnamon  – Small piece Rambai  Leaf  – Half Cardomom – 3 Method: *Heat Ghee in a kadai,tip in cinnamon and cardomom,Saute them. *Add ginger garlic paste and fry till  raw  smell leaves. *Then add curd,rambai leaf,lengthwise chopped onions and fry them. *Pour the coconut milk and when it starts  boiling  add salt,rice and transfer these to a  rice cooker  and cook. *When the rice is cooked, Season it with cashew and raisins in ghee.

 I ngredients Lemon 10 Coarse Salt – As required Coconut Water – 1Glass Method: *Just slit the lemon into four parts, stuff the salt and press it tightly. *Likewise do for all the lemons and put them in a clean,dry tight glass/plastic container. *Everyday keep this container in the bright daylight sun for few hours and shake them well. *The  colour  of the lemon starts changing after three days and after this for each day while exposing to the sun add little coconut water and mix them. * In order  to prevent fungal formation avoid touching in fingers. *By following the same procedure for 15 days the lemon pieces changes to a golden soggy and syrupy texture. Tempering: *Remove the seeds and  separate  the pickle into pieces. *Heat 1/2 litre refined oil in kadai. Add mustard seeds and fenugrrek seeds,let them splutter.Now add crushed garlic and fry them.Switch off the flame. *After it gets cool down tip in  4Tbsp ...

Ingredients Spinach (palak) – 2 bunch … Boiled potatoes  – 2 (peeled) Onion – 1 (sliced)   Tomatoes – 3 (sliced)   Red chilli powder – 1 tsp Turmeric Powder – 1/4 tsp Cumin seeds – 1 tsp   Green chillies – 3 Ginger garlic paste – 2 tsp   Garam masala powder – 1 tsp   Oil –   Salt to taste Method: Wash the spinach thoroughly and boil in  little water. Leave to cool. Combine the spinach, green chillies, ginger, garlic paste and cumin seeds. Blend and make a smooth puree. Chop the boiled potatoes, deep fry in hot oil, mix salt, red chilli powder and turmeric powder. Toss and keep aside. Heat the oil in a pan, add the slices of onion. Fry till onion become translucent. Add tomatoes and spinach puree. Mix with all the spices. Cook on low flame for 10 – 12  minutes. Now add fried potatoes . Cook for another 3-4 more minutes. Serve hot with roti or rice

Ingredients for kuzhi paniyaram Idly batter – 2 cup Onion – 1 no Mustard – 2 tsp Channa Dal – 1 tbsp Urad dal – 1 tbsp Cumin seeds – 1 tsp Curry Leaves – 2 sprigs Green Chillies – 1 no Red Chilli – 1no Chopped Corinder – 4 tbsp Oil – 2 tsps Heat oil in a pan, add the mustard seeds and curry leaves. Allow it to crackle. Add the chopped onions and saute until onions are tender. Combine all the ingredients including the above mixture into the idly batter add grated carrot , chopped corinder and salt. Mix it well . Heat the paniyaram pan on medium flame Add little oil to the each well Reduce the flame to minimum and pour the batter to halfway in each hole. Top each paniyaram with 1/2 tsp chopped carrot and let it get cooked. Cook covered or in open After 1-1½ minute check the edges of the paniyaram, it will be in golden color and flip it using skewer. Cook it for other one minute then take it out. Serve it hot with Coconut chutney, Tomato kara...

Ingredients Beetroot – ¼ kg Grated Coconut – ¼ cup Shallots – 100gm Green Chilli - 2 Curry leaves – 2 Sprig Coriander leaves – 2 Sprig Keerai Podi – 2 teaspoon Salt – As per required Oil – 50 ml Preparation: *Grate the Beetroot and Coconut, Keep it aside. *Heat oil in a pan, tip in finely chopped onions and fry till the color changes. *Later add Beetroot,green chilli,curry leaves,coriander leaves and keerai podi. *Mix them altogehter in a medium flame till they almost done. *Then finally add the grated coconut, saute for 1-2 minutes and finish it off. Note: # This goes well with rice and fish curry. # The lovely color and the sweetness of this vegetable when combined with chilli and other spices leaves out a beautiful aroma. # You can also try this out for your lunch. Rabiya Rafiq