Black Halwa

 Ingredients

1. Rice flour– 1cup
2. Coconut milk– 1tin (2 cups)
3. Jaggery(Sharkkara) – 2cup
4. Ghee – 1cup
5. Cardamom powder – 1tsp
6. Cashew nuts – 15-20num

Method

• Place jaggery in a vessel kept on flame and dissolve it in very little water and strain it to get rid of the sediments.(it must be almost 2cup)
• Switch on the gas and place a heavy bottom pan
• Add 2 cups of   coconut milk, clear jaggery solution and the rice powder.
• Mix well and see to it that no lumps are formed.
• Stir continuously.
• When it starts to thicken, pour ghee and stir  continuously.
• When it really thickens, which you can test by taking a little of it in your hands and if it doesn’t get sticky, then, add cashews, powdered cardamoms Mix well.
• Grease a flat plate with ghee.)Pour the above hot mixture into the greased plate.
• Using a spoon coated with sufficient ghee (in order to give a glazy look to the halwa), spread the mixture well in the plate.
• Allow it to cool, Cut it into desired shapes.

                      Different jaggery have different sweetness so taste after mixing with flour if you need more sugar you can add dark brown sugar ,i used the dark color gaggery.

Sev Tamatar

Ingrediants

1. Onions-1medium size(finely chopped)
2. Tomato-2 medium size(finely chopped)
3. Garlic-5cloves (sliced Length wise)
4. Turmeric Powder-1tsp
5. Chilly powder-2tsp
6. Jeera -1tsp
7. Asafoetida (kayum)-1tsp
8. Plain Sev -2cups 
9. oil -1tbs
10. Salt -to taste

Method

• Add oil in a pan ,add jeera after it splutter add asafoetida.
• Add garlic and fry for 1min in low flame.
• Add onions and fry till they are soft (light pink).
• Add tomatoes and saute for 3-4 min.
• Add turmeric powder and chilly powder saute fir 2min.
• Add water 1cup,close the lid and let it boil for 5min(check the water, if needed add more, it should be creamy all water shouldn't dry up)
• Just before serving ,switch on the gas and when it start boiling add sev and switch off the gas

                     Enjoy the dish with roti ,the sev will soak up the water so it's important to add the sev just before serving .

Bread Rolls

Ingredients

1. Bread  -3 slices(I used whole wheat bread)
2. Potato- 1medium (cooked and mashed or grated)
3. Carrot-1 medium(coooked and mashed or grated)
4. Pepper-1/2 tsp
5. Red pepper flakes-1/4 tsp
6. Parmesan Cheese -1/4 cup (grated)
7. Salt -to taste

Method

• Slice the edges of bread and roll the bread with the rolling pin and wet the side of the bread with some water and place one bread on top. Repeat with the other bread (see the photo attached). Roll it again and keep aside.

• Mix all the other ingredients from 2-7 together 
• Spread it on the bread, Roll them and wrap in a plastic sheet and refrigerate for 1hr 
• After 1 hr take them out, slice into a pinwheel shape.
• Add some oil or butter in a pan and toast the bread for 1min on each side.
• Serve with ketchup.

Note: I also tried with Hazelnut spread ,my kids loved it,  instead of the potato mixture spread the hazelnut spread and roll them ,if you like to be crunchy toss them or else serve as it is .

Spicy Squash

Ingredient

1. Squash (any type of pumpkin ) =4 cups cut into big chunks
2. Sliced skin from squash -1/2 cup
3. Asafoetida(kayam) -1/4 tsp
4. Cumin seeds-1tsp
5. Whole red chilly-2 or 3
6. Fenugreek seeds(uluva)-1/2 tsp
7. Fennel seeds (perum jeerakam)-1tbs crushed
8. Coriander powder -1tbs crushed
9. Turmeric powder-1/2 tsp
10. Red chilly powder-1tbs
11. Paprika (optional)-1/2 tsp
12. Coriander leaves-2tbs
13. Ginger-1tbs grated
14. Sugar-2tbs
15. salt-1tbs
16. Mango powder-2tbs
17. Lime juice-1tbs
18. oil - 3tsp

Method

• Mix spices, Coriander powder ,fennel powder,turmeric,red chilly ,paprika and grated ginger in 1/4 cup water and mix well.
• In a pan add oil and add cumin ,asafoetida ,fenugreek seeds and whole  red chilly.
• Add spice paste and cook for 1min till the oil seperates in low flame.
• Add squash and squash skin and 1/4 cup water and salt cover and cook till squash is cooked (4min add water if necessary ).
• Add lime juice,Mango powder and sugar mix well (if you don't like it too sweet reduced the amount of  sugar), switch off the gas.
• Garnish with coriander leaves

Besan Ladoo

Ingredients

1. Besan -1 1/2 cup
2. Fine Sooji -1cup
3. Wheat flour -1/2 cup
4. Powder sugar -1-1 1/2 cup
5. Cashew nuts- 1/4 cup Coarsely ground
6. Cardamon powder-1/2 tsp
7. Nutmeg powder (jadikka)-1/4 tsp
8. Melted ghee-1 -1 1/2 cup

Method

• Heat 3 tbs ghee in a heavy bottom pan and add besan, sooji and wheat flour fry till light golden brown and fragrant, in low flame .
• Let the mixture cool down.
• Mix powder sugar ,cashew ,cardamon powder and nutmeg powder.
• Add remaining ghee little at a time, mixing it well till the mixture can be  shaped into laddos

Minced Chicken

Ingredients

1.  Minced chicken or turkey -1/2 pound
2. Bringal (Chinese eggplant) -1 cut into big chunks
3. Onions-1 medium size finely chopped
4. Garlic-4-5 cloves chopped length wise
5. Red chilly flakes-1tsp
6. pepper powder-1/2tsp
7. Cumin powder-1tsp
8. Soya sauce-2tbs
9. Chilly sauce-1tsp
10. Tomato Sauce-2tbs
11. Green onions and coriander leaves for garnishing

Method

• Deep fry Brinjal in oil till light golden brown.
• Add oil in a pan ,add onions and garlic and fry till soft in low flame .
• Add pepper powder,chilly flakes and cumin powder stir for 1min.
• Add minced meat and cover and cook till it is 3/4 done add little water if needed (minced meat cook faster ).
• Add brinjal and cover and cook for 1min.
• Add all the sauces and cook for another 1 min.
• If you think it's not thick you can add little water.
• Garnish with coriander leaves and green onions.

Note: (serve with rice salad ,I have posted the recipe of rice salad in the blog Or
 make a wrap)
        For The Wrap

• Mix Mayonnaise with minced garlic ,lime juice and salt.
• Spread it over Roti or tortillas or frozen roties.
• Add rice salad and minced meat .
• Wrap ,and enjoy.

Eggless Dates Cake

Ingredients

1. Flour-1 1/4 cup
2. Evoporated milk or whole milk -14 oz
3. Sugar -1 cup
4. Baking Powder-1tsp
5. Baking soda-1 1/2 tsp
6. Dates -20num
7. Walnuts-1/4 cup
8. Raisin (soaked in 2tbs water)-20num
9. Butter-1stick(1/2 cup)
10. Salt-pinch

Method

• Swift together flour,baking powder, baking soda and salt (atleast twice)
• Soak dates in 3tbs water for 1/2 hr and grind to a paste.
• Melt butter and add sugar and mix well (2min).
• Add Evaporated milk and flour mixture mix well.
• Add grind dates mix well.
• Add walnuts and raisins mix well.
• Bake for 350f/180c for 35 to 40 min (to check ,if the cake is cooked insert a toothpick if it comes out clear it's cooked) 

Pitla (Maharashtrian curry)

Ingredients

1. Besan           - 4tbs
2. Onions          -1medium
3. Tomato          -1medium
4. Chilly powder  -1tsp
5. Coriander powder -1tsp
6. Cumin powder roasted -1 tsp
7. Turmeric powder-1/4 tsp
8. Cumin Seeds -1/2 tsp
9. Mustard Seeds -1/2 tsp
10. Asafoetida powder (kayam or hing)-1/4 tsp
11. Garlic -3-4 cloves finely chopped
12. Green chilly-2-3 finely chopped
13. Lime Juice-1tbs

Method

• Fry basin till the raw smell goes(light brown in low flame) keep aside
• Add oil in a pan ,add mustard and cumin seeds,add curry leaf
• Add onions fry lightly ,then add green chilly and garlic fry till light brown
• Add chilly powder,coriander powder,cumin powder and turmeric powder fry for 2min
• Add fried basin stir well 
• Add Tomatoes stir well and add water 1cup ,close lid and boil for 3-4min(make sure to check for water , add water if you need )
• Switch off the gas and add lime juice and asafoetida powder( kayam or hing )
• Serve hot ,when you are serving if it is too thick (it will become thicker as you have added besan) add water and boil for few seconds 
• Goes well with rice or roti

Citrus Rice Salad

Ingredients

Rice Salad:

1.  Almonds and Walnuts Sliced -1/2 cup ( you can use any of the one too)
2. Chicken Stock/Vegetable stock - 4 cups
   
3. Salt -1/2 teaspoon
4. Olive oil -2 tablespoons (can use any oil except Coconut oil)
5. Basmati Rice - 2 cups
6. Parsley-3/4 cup chopped (alternative Coriander leaves)
7. Orange Zest-1 medium 
8. Lemon zest -1
9. Thinly sliced green onions -1 cup
10. Green,yellow and red bell pepper- For garnishing

Vinaigrette

1. Olive oil-1/2 cup(try to use olive oil itself or vegetable oil )
2. Fresh orange juice-1/4 cup
3. Fresh lemon juice (about 1 lemon)-3tbs
4. Soy Sauce -2 tbs
5. Honey-1 tbs
6. Ground cumin-1 1/2 tsp
7. Salt and freshly ground black pepper

Method

For the Rice Salad:

•   Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds and Walnuts in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes (or dry roast in a frying pan in low flame )
• In a medium pan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. 
• Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes.
• Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. 
• Add the parsley, orange zest, half of the lemon Zest, green onions, and 1/4 cup of the almonds. Toss well.

For the Vinaigrette:

• In a blander, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.

Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest,almonds and bell pepper.
You can serve this hot or cold


Note :
[Lemon and Orange Zest -The per-fumy outermost skin layer of citrus fruit (usually oranges or lemons), which is removed with the aid of a citrus zester, paring knife or vegetable peeler. Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in citrus zest are what add so much flavor to food. Zest can be used to flavor raw or cooked and sweet or savory dishes]

Kottayam Fish curry

Ingredients

1. Fish – 1 Pound (any Fish cut into medium size pieces)
2. Mustard seeds – 1 tsp
   Fenugreek seeds – 1/4 tsp
   Ginger & garlic – 1 1/2 tbsp, crushed
   Small onion – 6-8
3. Kashmiri chili powder – 1 1/2 – 2 tbsp
   Coriander powder – 1 1/2 – 2 tbsp
   Turmeric powder – 1/2 tsp
4. Cocum/kudampuli – 2,3 pieces
5. Curry leaves
6. Salt
7.  Coconut oil 

Method

• Soak cocum in  water for 10 minutes.
• Make a paste of chili powder,coriander powder & turmeric powder  some water and little oil. 
• Heat oil in a pan & splutter mustard and fenugreek seeds.
• Add crushed ginger garlic paste .onions and curry leaf stir for 3-4 minutes(in low flame) .
• Saute till it becomes soft.
• Add the  paste and  fry till oil starts seperating.
• Add cocum along with the water and  fish pieces, mix well. 
•  Add required amount of water and  cook till the fish  and  gravy becomes thick, 
• Approximately  20 -25 minutes on low flame.
• Serve with rice 

Fish Curry (with Coconut)

Ingredients

1. KingFiish,Mahi Mahi or Salmon - 1pound
2.  Oil   Coconut oil  – accordingly
3. Small onion –9
4. Garlic – 6cloves(finely chopped)
5. Mustard seeds – 1 teaspoon
   Fenugreek Seeds – 1/2 tsp
6. Ginger – 1 piece(finely chopped)
7. Chilli powder – 2 tablespoon(adjust the spices accordingly i used Kashmire chilly powder)
   Coriander powder – 2 tablespoon
   Turmeric powder – 1/2 teaspoon
8. Scraped coconut – 1 cup
9. Cocum – 2-3 pieces 
10. Salt – to taste
Method

• Grind  coconut with 3,4 small onion and enough water to grind.
• Heat oil in a pan, splutter mustard seeds and fenugreek seeds. 
• Saute Ground ginger , garlic,  curry leaves and 5small onions,stir for 3to 4min .
• Make a paste of chilli, coriander and  turmeric powder
• Add the paste to the oil and saute till oil separates(be sure to adjust the flame accordingly). 
• Add ground coconut and  Mix well, stir for 3-4 minutes.
• Add cocum, fish and salt. 
• Add water and  cook.(about 15 -20min in medium flame)
• Once the fish is done switch off the gas and  add oil and curry leaves