Kitchen Tips

1. Clean the kothamalli /Coriander leaves chop them and put them into the ice tray with little water. It remains green and take one and add to the dhal/ curry/sambar.

2. To keep the vegetables fresh for longer time , wrap them on a newspaper wrap them in newspaper before keeping in the fridge.
3.To prevent chopped brinjals from getting discoloured , keep them in salt water.

Aval Raitha (Puffed Rice Raitha)

Aval Raitha

This recipe is very easy to prepare.

Ingredients

Cauliflower Curry

• Aval............................ 1cup
• Yogurt.........................1 and 1/2 cup
• Green Chili..................2
• Ginger.........................1tsp
• Coriander Leaves.......1tsp
• Grated Carrot.............2tsp
• Mustard Seeds............1tsp
• Salt to Taste.

Method

• Soak the aval in water for 30 minutes.
• Add the yogurt, salt, carrot chopped green chili, ginger and coriander leaves. 
• Mix well. Heat a pan with oil add mustard seeds and when it splutter add to the raitha.

Uses of Methi seeds

Methi (Fenugreek seeds) is used in Indian recipes and consumed in both leaf and seed.

The leaves are used in chapathi, curry and dhal. To marrinate the curries we use methi powder.

The leaves are having cooling effect and good for diabetes. It is rich in minerals and vitamins.

It speeds the metabolism and helps to improve our body function .
Soak 1 tsp methi seeds and take next day morning on empty stomach.It helps in the treatment of diabetes.

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Stuffed Green Pepper(Kudamilakai)

Stuffed Green Pepper 

Ingredients 

• Green pepper.....................3 
• Tur Dhal.............................2cups 
• Red Chili............................2 
• Green Chili.........................1  
• Asafoetida..........................1pinch 
• Salt to Taste
  

Method 

Cut the the top and remove all the seeds. 

Put them in boiled water for five minutes. 

Soak the tur dhal for two hours. 

Remove the water and grind with chili, salt and chili.  

Stuff the ground mixture in all the peppers and steam them.

Kappa Puzhukku

Kappa Puzhukku

This kappa or tapioca is very favorite of Malayali people.This is available plenty in Unites States. Very easy to prepare.Kappa puzhukku and kanji is best combination. Brake the skin of the kappa and dice them into big pieces. It cooks very fast.

Ingredients

• Kappa........................1
• Turmeric Powder.........1/2 tsp
• Grated Coconut..........1/2 cup
• Green Chili..................3
• Curry Leaves...............few
• Coconut Oil..................2tsp
• Salt To Taste

Method

• Remove the skin and dice it into big pieces.
• Boil them with desired water, salt and turmeric powder. 
• Make a coarse paste of coconut and green chili. 
• When it becomes cooked, add coconut and mash with a spoon. 
• Add curry leaves and coconut oil over the curry and cover it.
• You can make this puzhukku with kachil kizhangu,
•  Kappa kizhangu and chakka ( Same way). 
• ForThiruvathira some people make kachil puzhukku with kali. 
• In our house, Kerala we used to prepare most of the days. 
• Morning we would eat this puzhukku with podiari kanji.

Bok Choy Bhaji

Bok Choy Bhaji

• Bok Choy....................2
• Red Pepper................ 1
• Scallion.......................2
• Chili Flakes.................1tsp
• Olive Oil......................2tsp
• Salt to Taste

Bok Choy Curry

Method

• Wash the bok choy, scallion and red pepper nicely and slice them. 
• Heat pan with oil add bok choy, scallion and red pepper, salt and chili flakes. 
• Fry them till they become tender. 
• Add the leaves and cover the pan. Cook 2 minutes more. 
• Serve with rice chapathi. It is very tasty and good for health..