Oottada

Oottada

Ingredients

Roasted rice flour or whole wheat flour - 2 cups
Salt - To taste
Grated coconut - 1/2 - 3/4 cup or as required
Water - As required

Method

Place the flour and salt in a large bowl. Make a very thick batter by adding water little by little. Taste-check for salt. Flatten the batter on a rectangular banana leaf using your finger tips or using the back of a thavi/ spoon. Top it with some grated coconut. Fold the banana leaf in half. Repeat until the batter is finished.

Heat a tawa. Roast the prepared banana leaf ottadas, on both sides at medium heat, until the banana leaves are browned as you see in the above picture. Serve immediately.

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Mathi Nellikka Varattiyathu

Mathi Nellikka Varattiyathu (Goosberry Sardine)

Ingredients:

Medium sized sardines- 6nos (1/2 kg) cleaned
Nellikka (gooseberry)- 3nos Big
Pepper powder - 1tbsp
Garlic (veluthulli)- 6cloves
Ginger(inchi)- 1/2 inch piece
Fenugreek(uluva)- 1tsp
Coconut oil- 2tbsp
Curry Leaves- 2spring
Water- 1cup
Salt- to taste

Preparation:

1. Remove the seed from gooseberry.
2. Grind the gooseberry with pepper powder, ginger and garlic to make a paste.
3. Heat the oil in a pan preferably earthenware(currychatti). Add fenugreek and when it turns golden, add the grinded mix and saute until the raw smell disappears in low flame.
4. Add the curry leaves and water and salt to taste and simmer for 5 minutes to boil.
5. Now add the sardines and cook on low flame till the gravy thickens or dries as preferred. Shake the pan occasionally to avoid the fish sticking the bottom.

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Vegetable Fried Rice

Vegetable Fried Rice

Ingredients

1. basmati rice - 2 glasses
2. carrot grated- 1 cup
3. beans sliced thin and long -1cup
4. capsicum sliced thin and long- 1cup
5. celery sliced round - 1 cup
6. spring onion cut round and thin.
7. Soya sauce- 3tsp
8. Salt as required

Method

Soak basmati rice in salt water for 5 minutes and drain. Fry this in ghee for half an hour on low flame (or keep in Micro wave for 20 minutes and fry in ghee for 10 minutes) . Add 4 glasses of boiled water and salt to taste. Boil it on low flame till the water goes off. Close the lid and keep for 15 minutes. After that open the lid and let it cool.

Fry all vegetables in ghee in the respective order(from 2 to 5). Add 3 teaspoons of Soya sauce and a little salt.(Since Soya sauce is salty, you have to be careful while adding salt.) Heat up a pan and put a spoon of Ghee, add one portion of rice, one portion of fried vegetables and one portion of spring onion. Fry for 8 minutes. Repeat this till the whole rice and vegetables are done. Mix all well and serve hot with curry.

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Malabar Mutton Curry

Malabar Mutton Curry

Ingredients 
1 lb(500g) of mutton
1 large onion
2 tomatoes
4-5 pods of garlic
1 inch piece of ginger
2-3 green chillies
Coriander leavse/curry leaves as required.
2 tsp red chilli powder
2 tsp turmeric powder
Salt - as required
1/4 Coconut milk(optional)
Gharam Masala as required

To Grind

1/2 cup fresh or roasted coconut
2 tbsp coriander seeds(or 1 tbsp of coriander powder)
2 tsp black pepper seeds
1-2 dried red chillies

Directions
Marinate the mutton pieces with red chilli powder, turmeric powder and salt for 30 minutes. Pressure cook the mutton up to 3 whistles with sliced onions and tomatoes. Roast fresh coconut with coriander seeds, dried red chilli and black pepper seeds until it turns golden brown. Let it cool and grind with water to a smooth paste. Add this to the cooked mutton and bring to a boil add crushed garlic, ginger, green chillies and a pinch of Garam Masala. Cook at low temperature for 10-15 minutes. Adjust the hotness and consistency with coconut milk. Garnish with curry leaves and coriander leaves.

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Ilayada

Ingredients:

Rice flour - 1 cup
Salt - to taste
Butter - 1 tbsp
Jaggery - 1/2 cups
Shredded coconut - 1/2 cup

Directions:

Mix rice flour together with salt and butter. Add hot water and make smooth dough. Heat jaggery and coconut together in a pan. Make small balls out of the dough and spread it on the plantain leaf. In it place a spoon of jaggery and coconut mixture and then fold it by sealing the edges. Now steam this ada in an idli cooker.

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