Padavalangha Thoran

This is made as any other thoran. Make sure you scrape the padavalangha lightly slit and remove the seeds and keep in salted water for sometime. Wash well inside and out. This is a vegetable on which farmers spray too much pesticides.

How to make

Cut the Padavalangha into small squares. Cut one gig onion the same way.
Heat a pan, add oil, and seasonings. Then add the vegetables, one slit green chilli, curry leaves, salt and turmeric. Cover and cook on low flame. When cooked and all water absorbed, add a cup of coconut scrapings. Stir well and remove from fire.

Tomato Chutney.

We need
Tomatoes -3 cut into big pieces
Onion -1 large sliced big
Green chillies -2
Coconut scrapings -1/2 cup
Chilli powder
Turmeric powder
Salt

How to make

Add half tsp oil in a heated pan and fry all ingredients for a few minutes. Remove from fire and grind to a coarse paste in the mixie. Heat a non stick pan, add a tsp of oil, and put the seasonings in it. When mustard seeds splutter, add the ground paste and stir for five minutes. Chutney is ready.

Egg Masala Curry.

Eggs boiled and shelled - 6
Onion 2 big -sliced to thin pieces
Green chillies 2, sliced
Ginger garlic paste 1 tsp
Chicken masala -3 tbs
Tomato - ground to fine paste -2
You can also use ready made tomato puree

How to make
Heat a pan, add the seasonings, and then the onions and green chillies. When it turns brown, add ginger garlic paste and stir for a minute. Now add the chicken masala, stir for a another minute and add the ground tomatoes. It will take some time on low flame to get the tomato cooked and blend well with other ingredients. Stir continuously. When the oil separates, add enough water and salt. Add the eggs and simmer for some time. Garnish with corriander leaves.
Serve with Chappathi.

Kovakkai Mezhukkupuratti

We need
Kovakkai
small onions
Chilli powder
Turmeric
Salt
Oil
How to make
Cut the kovakkai into thin round slices. Cook them in as little water as possible. When it is cooked and all water absorbed, add oil and all other ingredients and fry till crisp. It is delicious and healthy.

Kozhukkatta

The humble kozhukkatta is a simple Kerala Breakfast dish. Very easy to make.
We need
Rice flour 2 cups
You can use any ready made puttupodi that comes in packets.
Coconut scrapings of 1 coconut.
Salt
A pinch of jeera
Boiling water.
How to make
Take the flour in a wide vessal, add all ingredients and mix well. Add the boiling water slowly and keep on mixing with a spoon. When it forms to a lump, stop adding water. Mix the dough well and when it cools a little, make small balls of the dough with your hand.
Keep it in iddli cooker or a steamer and steam cook for 20 to 25 minutes.
Serve hot with coconut chutney.

Chena/yam Thoran.

Chena/yam - 1 cup cut into small squares
Cook the yam and keep aside. Add salt while cooking.
Heat a pan, add a tbs oil, a pinch of jeera, mustard seeds and a whole red chilli. [seasoning]. Add half cup coconut scrapings, a few small onions, cut, a split green chilli and fry for a few minutes. Then add a pinch of turmeric and red chilli powder. Mix the cooked yam to this and fry for some time. Serve with rice.

Alu Paratha

We need...
Boiled and mashed potatoes
Wheat flour

Make a dough with wheat flour, adding little oil. Keep aside. Mash the potatoes without lumps. Add chilli powder, turmeric powder and a little garam masala. Also mix Chopped corriander leaves, salt and the juice of a lemon.
The filling Alu can be mixed with the masala of your choice...ginger garlic paste, onions, chat masala, anything can be added.
Roll the dough into a small puri, fill with a spoonful of mashed potato, cover from all sides and roll into a paratha.
Keep on a hot tawa and let it cook on both sides. Pour ghee or butter lavishly on the hot Paratha and serve with curds and pickle.