Ingredients

 Method

Cook the soaked Green peas to about 3/4th in a cooker. Open the cooker  add  Green chillies,half of the onion pieces , and chopped vegetables except tomato (If you do not like the smell of Green peas you can drain the water at this time and use fresh water for cooking). Also add salt and turmeric powder(half)  while cooking. Grind scraped coconut,garam masala,  coriander powder and half of the turmeric powder  to a fine paste. When the vegetables are cooked add the coconut paste to it. Add chopped tomato. Saute for some time and remove from heat when bubble comes. In another pan add 2 tbsp coconut oil and add the remaining onion and saute till light brown. Add curry leaves. Add this to the Kurma and garnish with coriander leaves if required.

Ingredients

Method

Scrape the Beetroot.Make a fine paste of coconut and  mustard seeds.In a pan add coconut oil and splutter the mustard seeds. Add whole red chillies and curry leaves. Add the scraped beetroot and cook. Add salt and saught while cooking. Add coconut paste to the cooked dish and saught till bubbles come. Remove from heat. Add beaten curd to it. Check for the salt and curd. Can be used after 10 min.

Note: Always try to use sour curd to enhance the taste of the pachadi.

Ingredients

Method
Clean the fish. Wash thoroughly with salt (preferrably rock salt). Squeeze out all the water from the fish. Mix the powders and salt with  water and apply over the fish. Keep aside for atleast 10 min. Shallow fry in coconut oil. When 75% cooked add curry leaves to the pan. Turn over and cook both sides again. Remove from heat when cooked and serve.

Note: Always try to use coconut oil while cooking any seafood. It enhances the taste as well as gives you the feeling of Ammas kitchen.

Ingredients

Method
To the rice flour add salt and boiling water and knead well with a laddle. When heat reduces use your hands and knead well just like chappathi flour. Keep it aside. Mix the Nendran, jaggery, coconut and cardamom powder together with your hand.Divide it into equal parts.Make lemon sized balls from the rice flour mixture same quantity as that of filling.  Spread each on coconut leaf witth your hand and place the filling on the middle and spred towards one side. Fold the leaf and steam in a pressure cooker or idly pan.

Note: If you do not have plantain leaf use plastivc sheet of Aluminium wrapper to spread and slip off the covering before steaminig. While doing so remember to grease the pan before placing the Ada. The Ada will look little sticky just after steaming but on cooling it will regain its original consistency.

Ingredients

Method

Grind shallots, garlic, ginger and green chilly together to a fine paste. Coarsly grind the garam masala along with pepper.Mix the ground ingredients, salt and turmeric powder to the chicken and keep aside for 11/2 to 2 hours. Shallow fry the chicken in oil.  In a pan add oil and saute the onion and add the left over marinated masala , tomato pieces ,coriander powder, chilly powder and curry leaves. Add chicken pieces and cook till done.

Dates is an excellent dry fruit. But if it is pickled it goes well with Biriyani or Ghee Rice. Here is a simple way to make the pickle.

Ingredients

Method

Deseed the dates if it is seeded. Cut ginger and garlic lengthwise. Make sugar syrup by boiling sugar and water. To the dates  add  all other ingredients and mix well with your hand. When sugar syrup is slightly warm add this to the dates mixture. Keep aside for 10 days. If it is felt that after 10 days the pickle is dry add vinegar/warm water and loosen before serving.

Note: You can also use pickle powder instead  of chilly powder.

Ingredients

Grapes                1.5kg
Sugar                  2.5kg
Whole Wheat    250gm
 Yeast                  2.5gm
Egg white           1
Water                  2.5ltr

Method
Wash the grapes thoroughly. Keep aside for sometime and wipe the water with a dry cloth. Smash them and place in a storage container. Boil the water and let it cool. Wash the whole wheat , beat the egg white. Add this to the container. Add the yeast and half of the sugar. Mix the whole ingredients together. Add the water and again mix well. Cover the lid of the container with a muslin cloth. For the first 10 days mix the ingredients every day once with a wooden spoon. Again after 10 more days smash once again and strain the ingredients through a strainer. Add the remaining sugar. Heat half cup sugar and make it brown and add to the mixture. Let it settle for some more days. After settling remove the top mixture and  remove  the sediments. For perservation add 1/4tsp sodium bensoate.

Note
The amount of sugar depends upon the sweetness of the fruit. 
If you wish you can add coarsly ground cloves, cardamom and cinnamon during the first step.

Method
Fry Muthira in a hot pan. Let it cool and wash well. Pour into a pressure cooker add salt and cook well. Coarsely  grind the coconut with chilly powder ,turmeric powder  and onion.  In a hot pan add coconut oil and season with mustard seeds  and curry leaves. Add the ground masala and muthira to it and close with a lid. In low flame cook for 5 minutes and put off the flame. Serve hot.

Ingredients

 Method
Scrape the carrot. Boil milk and reduce the quantity to around 700 ml. Half cook the carrot in a pan by adding ghee. Now add the half cooked carrot to the milk and boil for 10 minutes. Add the sugar and cook till the it attains the required consistency. Now add the milkmaid and fried cashew and raisins. Remove from heat and serve hot or chilled.

Ingredients

Method

Boil the potato and smash it into paste.Add wheat flour and salt to it.Mix with required quantity of water and make a soft dough. Cover and keep for 20-30 minutes. Now make small balls and roll it into round shape. Cook immediately. While cooking ensure to turn the chappathis 2-3 times and press with a laddle in the hot pan.