Aviyal

		Drum Sticks Potato Raw Banana Tomato Onions Green Chilli Cucumber Curd Coconut Coconut oil Turmeric 5 2 1 2 3 3 200 Gms 1 Cup 1/2 1 Teaspoon 1/4 Teaspoon Cook the vegetables for 5 minutes. Grind coconut, turmeric, green chilli and onion and add it with the cooked vegetables. Stir it well to cook for 2 minutes then and add curd. Stir for one minute and remove it from the flame. Now add the coconut oil on top. (It is also called the cosmopolitan curry)

Bitterground Thoran

		Bittergourd Onion Ginger ground Cocunut (ground) Green chilli Mustard seed Oil Turmeric Salt one 2 one tea spoon one cup 3 one tea spoon one table spoon one pinch To taste Grate bittergourd into very small piece. Cut onion, chilli and ginger in to very small (using a grater). Heat oil and add mustard seed. Mix bittergourd coconut, ginger turmeric,onion, and green chilli together and add to the frying pan. Add salt. Keep the pan covered and cook in a low flame for 7 minutes. Stir well and serve hot. The more coconut you add the more tasty it is.

Mutton Curry

		Mutton 1 Kg Onions 2 Large Onions (Sliced) Tomatoes 2 Chopped Dry red Chillies 15 Garlic 2 Pod Turmeric ½ Teaspoon Coriander Seed 1 Tablespoon Ginger 2” Piece Coconut 2 Tablespoons (Grated and Ground) Cummin Seeds 1 Teaspoon Khus khus 2 Tablespoon (Roasted and Ground Cloves 4 Cinnamon 2 Piece Oil 3 Tablespoon Grind coriander seeds, cumin seeds and red chillies. Heat oil in a pressure cooker. Fry garam masala (whole); add chopped onions and continue frying till golden brown. Add coriander paste. Fry well. Add ginger and garlic. Continue to fry and add mutton pieces. Fry some more and add a teaspoon turmeric, tomatoes, and coconut. Fry for 5 minutes. Add salt and 2 cups of water. Close the lid and cook for 15 minutes. Garnish with coriander leaves and serve.

Fish Pickle

		Fish 1 kg Chilli powder 2 table spoon Ginger One large piece Green chilli 6 Garlic 8 pods Vinegar 1 ½ cup Coconut oil 200 ml Curry leaves A few Fenugreek powder ½ teaspoon Salt To taste Cut fish in to small pieces. Shallow fry it in oil and keep it aside. Fry green chilli, ginger, garlic and curry leaves in oil. Add chilli powder, fenugreek powder and salt . Put the fish pieces into it. Mix well for 7 minutes and remove from flame. Boil vinegar and cool it. Add it to the pickle and mix well.

Mango Pickle

		Mangoes 25 Garlic 150 gms Ginger 100 gms Mustard 1 tablespoon Jeera 1 tablespoon Turmeric 1 tablespoon Feenugreek powder (Uluva) 1 tablespoon Asafoetida (Kayam) 1 tablespoon Vinegar 1 bottle Curry leaves (karivepila) 5 sprigs Salt 250 gms Gingely oil (Nallenna) ½ kg Sugar 1 tsp Cut mangoes into thin long pieces. Grind garlic, ginger, jeera, and turmeric in vinegar. Add the some water to the masala. Take oil in a pan. Fry curry leaves and ground masala well, till the oil comes out of it. Add fenugreek, asafoetida powder, sugar and salt to taste. Then add the mango pieces, mix well and bottle it. (There should not be any trace of water as it would grow fungus)

Zucchini chutney

Zucchini or Courgette is a nice yellow/green vegetable belonging to the Squash family. It is commonly used in America & Europe. It looks similar to Cucumber but unlike Cucumber, it is often cooked lightly before serving. Zucchini is usually cooked along with the skin. It is low in calories and is very healthy.

Zucchini Chutney

I have never seen Zucchini in India. I started experimenting with this new vegetable

after coming to US. Here is the recipe for making a nice Chutney (Creamy dip) with Zucchini. This Chutney is spicy and goes well with Dosa. Zucchini Chutney is healthy and tasty. Kids will definitely love this creamy,green dip.

Ingredients

1. Diced Zucchini – 1 big (Do not peel the skin)
2. Diced Onions – 1 medium
3. Green Chillies – 3 or 4 (Adjust according to your spice tolerance)
4. Curry Leaves – A few
5. Turmeric Powder – 1/2 tsp
6. Red Chilly Powder – 1/2 tsp
7. Crushed Garlic – 2 small pods
8. Roughly chopped Ginger – 1 tbsp
9. Salt – to taste
10. Oil – 2 tbsp
11. Water – as needed
12. Lemon Juice – 1 tsp (optional)

Preparation Method

1. Heat 2 tbsp oil in a wok or kadai. Add onions, green chillies and curry leaves. Saute till the onions are translucent.
2. Throw in the garlic and ginger pieces and saute for a few minutes on medium heat.
3. Reduce heat and stir in 1/2 tsp turmeric powder and 1/2 tsp red chilly powder.
4. Add the diced zucchini along with salt to taste and saute for a few minutes. Cover and cook on medium low heat for around 5 minutes until the zucchini pieces are soft and cooked.
5. Stir fry for a few more minutes and remove from stove top.
6. Allow it to cool and then grind everything into a fine paste adding very little water.
7. Finally, you may sprinkle lemon juice for an extra kick.

Note

• You can season Zucchini Chutney with Mustard Seeds, Curry leaves and shallots if required.
  

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