CURD AVAL ( BEATEN RICE / POHA )

A:

1 cup aval

Hot water

Wash aval in hot water & stain.

B:

1 ½ cup curd

Salt to taste

Mix A with B keep aside.

C:

1 tbsp oil

½ tsp mustard seeds

1 dried chili cut small

1 stalk curry leaves

D:

1 onion chopped

1 green chili chopped

1 inch ginger sliced

E:

Coriander leaves chopped

METHOD:

Heat up oil, fry C, once mustard seeds pop

add in D fry until light brown colour.

Add C, D & E into Curd Aval.

Mix well keep for 5 minutes.

Serve with spicy Pickle & Papadams

STEAMED DUMPLINGS WITH SPICY SAUCE

Wrappers: A

2 cups all-purpose flour

½ cup just boiled water ( more or less )

Salt to taste

Extra potato starch powder for dusting

In a big bowl sift the flour.

Add salt to the just-boiled water &

mix until completely dissolved

Add the just-boiled water little by little

to the flour & mix well till you form the

texture into ball.

Dust some flour on table & knead the

dough for 10 minutes till the dough

become smooth

Cut the dough into ½ & roll each into 1 ½

inch into diameter, warp both the log

with plastic warp.

Let it sit for 30 minutes.

Unwrap the dough, sprinkle some potato starch.

Cut each log into 12 pieces.

Make each piece dough into balls.

Press the ball to make it flat.

Using a rolling pin make the dough into round shape.

Dust each pieces with potato starch &

keep aside.

NOTE:

To make different color skin add

Spinach puree, Carrot pure, Potato puree

or Tomato puree while mixing the dough.

Fillings: B

100 gm minced prawns

100 gm fish paste

100 gm minced chicken / pork

Spring onion chopped

Mushroom minced

Carrot minced

Cabbage Minced

Spinach minced

Salt, pepper & sugar to taste

1 tsp sesame oil

1 tbsp Chinese cooking wine

Garlic minced

1 sp light soy sauce

Mix all above ingredients together & keep aside.

C:

Fill the stemmer with enough water to cook.

D:

Take a wrapper & place it in palm of your hand.

Take 1 spoon of fillings & place it in the

center of the wrap

Dip one finger in a bowl of water &

draw a circle around the wrapper

till it gets wet.

Using your thumb & index finger seal the

dumplings, make pleats keep aside.

Grease a steaming tray with oil,

arrange the dumplings in the tray leaving

some space between keep them from sticking.

Steam for 10-12 minutes or till cooked.

D: Spicy Sauce

Light Soy sauce

Young ginger sliced

Bird’s eye chilies sliced

Dash of Chinese cooking wine

Dash of sesame oil

All mix together

SERVING:

Serve hot dumplings with Spicy Sauce

AVAL UPPUMAA ( BEATEN RICE / POHA )

A:

1 cup aval

( washed with warm water stain & keep aside )

B:

1 spoon ghee

½ tsp mustard seeds

1 dried chilly cut small

½ tsp split dal / white dal

1 stalk curry leaves

C:

1 onion chopped

1 inch ginger sliced

1 green chilly cut

D:

Pinch of turmeric powder

Salt to taste

½ cup grated coconut

METHOD:

In non-stick pan heat up ghee.

Add B, once mustard seeds pop add in

C & fry till light brown colour.

Add turmeric powder, aval, salt stir-fry for a minute.

Now add in the grated coconut & stir-fry

for few more minutes. ( don’t overcook )

Serve with Tea or Coffee.

JUJUBE SWEET & SPICY PICKLE ( ELANTHAI PAZHAM )

1 cup ripe jujubes cut ( may add whole one )

2-3 pinch of fenugreek powder

A:

¼ cup Indian gingerly oil

½ tsp mustard seeds

1 pinch of fennel seeds

1 clove

Curry leaves

1 tbsp chill powder ( more or less )

½ cup palm sugar / jaggery ( more or less )

Vinegar to taste ( optional )  

Salt to taste

 ¼ cup water

METHOD:

Heat up oil add mustard seeds, 

fennel seeds, clove & curry leaves.

Once mustard seeds start to

pop up, reduce the fire add

in chili powder & stir.

Add in water, palm sugar, vinegar & salt.

Once the sauce start to boil add in

jujubes,cook until thick.

Remove from fire add fenugreek powder & mix well.

Once cool transfer to dry container or jar.

Jujube pickle will taste good for 2^nd day

Remainder can keep in fridge, will last for some time.

TURKEY IN SPICY, DARK SOY SAUCE

Oil for cooking

A:

300 gm turkey pieces

¼ tsp turmeric powder

¼ tsp  salt

1 tbsp ginger & garlic paste

Marinate turkey with all above

ingredients for 20 minutes.

Deep-fry the pieces till cooked

( crispy outside & soft inside )

Keep aside.

B:

2 stick cinnamon

2 star anise

1 stalk lemon grass cut into two

1 onion large sliced

5 cloves garlic slices

1 ½ inch ginger sliced

1 bay leaf

2 dried chilies cut small

1 stalk curry leaves

C:

2 tbsp chili paste

3 tbsp dark soy sauce

Salt & sugar to taste

¼ cup water or stock

D:

½ tsp garam masala

E:

Coriander leaves chopped

Spring onion chopped

METHOD:

Heat up oil, sauté B till light brown.

Add I chili paste, stir-fry in oil for few minutes.

Add soy sauce, salt , sugar & water / stock.

Once the sauce start to boil add in fried

turkey pieces & cook till almost dry.

Add garam masala mix well.

Garnish with coriander leaves & spring onions.

Serve as main dish with Rice, Parata,

Nan, Poori or Breads.

NOTE:

This dish will taste more if cooked &

keep in fridge.

STIR-FRIED MIXED VEGETABLES WITH OYSTER SAUCE

1 tbsp sesame oil

1 tsp garlic chopped

1 shallots sliced

2 tbsp oyster sauce

1 tbsp soy sauce

½ tsp seasoning ( optional )

1 bowl of mixed vegetables of your choice

Salt, pepper & sugar to taste

*Spring onion for garnishing

METHOD:

Heat up oil, sauté shallots & garlic.

Add in all the other ingredients & stir-fry.

Garnish with spring onions & serve hot.

COOKED PALM SPROUTS / PANAM KIZHANGU

Palm sprouts ( remove the dried skin clean & cut )

Pinch of turmeric powder

Salt to taste

Water to cook

METHOD:

Add all ingredients in pressure cooker,

cook for 3-4 whistle.

While eating remove the hard skin,

inside it taste crunchy.

JUJUBE SPICY PICKLE ( ELANTHAI PAZHAM )

A:

1 cup fresh jujubes chopped ( green ones )

1 tsp chilli powder

¼ tsp turmeric powder

¼ tsp fenugreek powder

2 pinch of asafetida powder

Pinch of sugar

vinegar to taste

Salt to taste

Mix all above ingredients together.

B:

3 tbsp Indian gingerly oil

2 dried chilies cut small

1 tsp mustard seeds

½ tsp horse gram ( white dal )

1 stalk curry leaves

METHOD:

Heat up oil fry B & pour over A.

Mix well & serve.

NOTE:

This pickle can store in fridge up to I week.