Guacamole - Mexican Recipe

Ingredients
Ripe Avocados - 3 (halved, seeded and peeled)
Lime - 1 (juiced)
Kosher Salt - 1/2 tsp
Ground Cumin - 1/2 tspn
Cayenne pepper (or Red chilli Powder) - 1/2 tspn
Onion (medium size) - 1/2 (diced )
Jalapeno pepper - 1/2 (Seeded and minced)
Roma tomatoes - 2 (seeded and diced)
Cilantro - 1 tblspn (chopped)
Garlic clove - 1 (minced)
Preparation
1.In a medium bowl, mash together the avocados, lime juice, and salt.
2.Mix in onion, cilantro, tomatoes,jalapeno pepper and garlic.
3.Stir in cayenne pepper and ground cumin.
4.Let sit at room temperature for 1 hour and then serve.

Ridgegourd stir fry (Peerikangai Poriyal/Peechinga Thoran)

Ingredients 

Ridgegourd - 1 (peeled and chopped)

Onion-1/2  (chopped)

Green chilli-2 (sliced)

Dried red chillies-2 (broken into two)

Channa dal-2 tspn

Turmeric powder-1/4 tspn

Mustard seeds-1 tspn

Olive oil or coconut oil-1 tblspn

Grated coconut-3 tblspn

A few curry leaves

Salt to taste

Preparation

1.Heat oil in a pan.Splutter mustard seeds.

2.Add channa dal and fry it until it turns golden brown color

3.Add red chillies,onions,green chillies and curry leaves.stir it until the onions turns golden brown colour.

4. Add the grated coconut and stir it until it turns golden brown colour.

5.Add ridge gourd ,turmeric powder and salt.stir well.

6.Keep the lid closed and cook it in low heat until the ridgegourd are tender.

 Serve with rice.

Chena Van Payar Erissery (Yam and Black Eyed Peas Curry) -Kerala Recipe

Ingredients
Elephant yam(Chena) - 2 Cups
Black-eyed beans(Vanpayar) -1 Cup
Grated coconut  -1/2 cup (3 tblspn for seasoning and the remaining coconut for grinding)
Pearl Onions  -5 – 6 nos
Cumin seeds - 1/4 tsp
Black pepper - 4 nos
Garlic pods - 1 - 2 nos
Turmeric Powder- 1/2 tsp
Chilly Powder -1 tsp
Salt to Taste
Seasoning:
Coconut Oil -2 tsp
Mustard seeds -1 tsp
Black gram (Uzhunnuparippu/Urad dal) -1/2 tsp
Curry Leaves- 1 Spring
Red chillies -3 – 4 nos
Preparation
1)Cook vanpayar by adding enough water, turmeric powder and chilly powder.
2)When the vanpayar is nearly cooked, add chena and allow it to cook.
3)Grind together grated coconut, cumin seeds, black pepper,pearl onions and garlic into a coarse form.
(Make sure that it doesn’t become a paste)
4)When the chena and vanpayar are fully cooked, add the above ground mixture.
5)Add some water and salt and allow it to cook.
6)Remove from flame when it’s done.
7)Heat oil in a pan and Fry 3 tbsp of grated coconut and add it to this mixture.
8)Again Heat oil in a pan.
9)Splutter mustard seeds and add dry red chillies ,urad dal and curry leaves.
10)Add the above seasoning into the chena curry.
Serve with Rice.

Broccoli with Capsicum –Crunchy side dish

Ingredients
Broccoli-1 bunch ( cut into florets)
Extra virgin olive oil-1 tspn
Garlic (minced)-4 pods
Ginger(minced)-2 tspn
Onion(chopped)-1
Turmeric powder-½ tspn
Capsicum(sliced)-1
Pepper-1 tspn
Salt to taste
Preparation
1.Steam broccoli for 5 minutes and keep aside.
2.Heat oil in a shallow pan.
3.Add ginger ,garlic and onion.Saute for a while.
4.Add Capsicum and turmeric powder.Stir well for 2 mins.
5.Add steamed broccoli florets and salt.stir well for 1 minute.
6.Add pepper and serve hot.
Serve with Rice,noodles and pasta.

Kale Stir Fry-Indian Style

Ingredients 

Kale (chopped)-3 cups

Onion-1 (chopped)

Green chilli-2 (sliced)

Dried red chillies-2 (broken into two)

Channa dal-2 tspn

Turmeric powder-1/4 tspn

Mustard seeds-1 tspn

Olive oil or coconut oil-1 tblspn

Grated coconut-1 tblspn

A few curry leaves

Salt to taste

Preparation

1.Heat oil in a pan.Splutter mustard seeds.

2.Add channa dal and fry it until it turns golden brown color

3.Add red chillies,onions,green chillies and curry leaves.stir it until the onions turns golden brown colour.

4. Add the grated coconut and stir it until it turns golden brown colour.

5.Add kale,turmeric powder and salt.stir well.

6.Keep the lid closed and cook it in low heat until the kale are tender.

 Serve with rice.

Broiled Spicy Lady's fingers(Okra) Fries

Ingredients
Fresh Okra - 1/2 lb
Chili powder -1/2 tspn

Coriander powder - 1/4 tspn

Cumin Powder - 1/4 tspn
Turmeric powder - a pinch
Salt to Taste
Extra virgin olive oil - 3 tspn

Preparation

1.Rinse the okra and pat them dry.

2.Cut off the top and cut each Okra in 4 strips.

3.In a large mixing bowl ,combine okra,chilli powder,turmeric powder,coriander powder,cumin powder ,salt and oil.

4.Preheat Oven to 375F

5.Lay the okra on a baking sheet,spread evenly.

6.Broil for 8-10 minutes until crisp.

Grilled Asparagus and Baby Brussel sprouts

Ingredients

Asparagus - 1 bunch

Baby Brussel sprouts - 4
Extra virgin olive oil - 2 tblspn
salt & pepper to taste

Lemon-1/2 piece

Preparation

1.Trim bottoms of asparagus. Lightly brush spears with olive oil. 

2.Cut the Baby brussels into half.Lightly brush spears with olive oil.

3.Grill them over medium heat (or under broiler) turning once for a minute and a half on each side.
4.Serve on a platter and drizzle with lemon juice.Add salt and pepper to taste.

Chena Varuthath - Yam Fries - Kerala Recipe

Ingredients
Yam-1 cup (cut into small cube size)
Chilli powder-1 tspn
Coriander powder-1 tspn
Turmeric powder-½ tspn
Cumin powder-½ tspn
Salt to taste
Olive oil - 2 tblspn
Preparation
1.Peel the yam and cut them into small cube size. 
2.Take yam pieces in a pan and add chilli powder,coriander powder,turmeric powder and cumin powder.
3.Add salt to taste and mix well.
4.Add oil and place the pan in stove.stir well.Fry till soft in a medium heat.
5.Shake the pan frequently to brown yam on all sides.

Kootu curry

Ingredients
Channa dal-½ cup
Yam,Pumpkin,Ash guard(cubed)-1 lb (Either one or any)
Jaggery-½ piece
Grated coconut-1 cup
Cumin seeds-2 tspn
Pepper corns-1 tspn
Turmeric powder- ½ tspn
Chilli powder- 1 tspn
Oil-1 tblspn
Mustard seeds-1 tspn
Red chilli(broken into two)-2 nos
Salt to taste
A few curry leaves
Preparation
1.Cook channa dal until it is ¾ done.
2.Add yam,ash guard,pumpkin,turmeric powder and salt.cook for 15 -20 mins
3.Add chilli powder and jaggery and mix well.
4.Grind ½ cup coconut with cumin seeds and pepper corns using water.
5.Add the grinded coconut paste and saute for sometime, till the water dries up.Switch off the flame.
6.Heat oil in another pan and splutter mustard seeds.
7.Add red chillies,remaining ½ cup grated coconut and curry leaves.Saute it until coconut becomes golden brown.
8.Add this to the above vegetable curry and mix well.


Serve with rice.

Broccoli with Orange pepper

Ingredients
Broccoli-1 bunch ( cut into florets)
Oil-1 tspn
Garlic (minced)-4 pods
Ginger(minced)-2 tspn
Onion(chopped)-1
Turmeric powder-½ tspn
Soy sauce-2 tblspn
Orange pepper(sliced)-1 ( you can also use Red pepper,yellow pepper and capsicum)
Pepper-1 tspn
Salt to taste(it should be very less because soy sauce also contains salt)
Preparation
1.Heat oil in a shallow pan.
2.Add ginger ,garlic and onion.Saute for a while.
3.Add orange pepper and turmeric powder.Stir well for 2 mins.
4.Add broccoli florets,salt and soy sauce.stir well.
5.keep the lid and cook for 5 mins in low heat.
6.Add pepper and again cook for 3 mins in low heat.


Serve with Rice,noodles and pasta.

Asparagus with ginger

Ingredients
Asparagus- 1 bunch
Oil - 2 tblspn
Cumin seed- 1 tspn
Ginger (minced)-1 tblspn
Lemon juice-1 tspn
Pepper-½ tspn
Salt to taste
Preparation
1.Discard the hard portion of asparagus and cut the remaining asparagus into 2 inch pieces.
2.Heat oil in a pan.Add cumin seeds and let it crack.
3.Add asparagus,ginger,lemon juice,pepper and salt.
4.Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.


Serve hot with rice,fried rice and paratha.

Cauliflower Fry

Ingredients
Cauliflower-1 medium size
Chilli powder-1 tspn
Coriander powder-1 tspn
Turmeric powder-½ tspn
Cumin powder-½ tspn
Garam masala-½ tspn ( optional)
Salt to taste
Oil for frying
Preparation
1.Wash and clean cauliflower and separate the florets.
2.Boil the cauliflower florets in salted water for 5 mins. Drain it.
3.Take cauliflower florets in a pan and add chilli powder,coriander powder,turmeric powder and cumin powder.
4.Add salt to taste and mix well.
5.Add oil and place the pan in stove.stir well.Fry till soft in a medium heat.
6.Shake the pan frequently to brown cauliflower on all sides
7.Remove excess oil.


Serve with Rice,fried rice and chappathi.

Mushroom Manchurian

Ingredients
Fresh mushroom- 200gm
All purpose flour/maida- 2 tblspn
Corn flour-2 tblspn
Ginger garlic paste-1 tspn
Red chilly powder-¾ tspn
Salt to taste
Onions (chopped)-1
Garlic (minced)-4 pods
Green chilly-2 nos
Soy sauce- 2 tblspn
Chilli sauce-1 tblspn
Tomato ketchup- 3 tblspn
Ajinomoto-¼ tspn
Spring onions(chopped)- ¼ cup
A few coriander leaves
Oil for frying
Preparation
1.Make a paste of all purpose flour,corn flour,red chilly powder and salt using water.
2.Add ginger garlic paste to the paste
3.Dip the mushrooms in the paste and deep fry till golden brown. Keep aside.
4.Heat oil in another pan and add onions,minced garlic and green chillies.Saute for a while
5.Mix soy sauce,chilli sauce,ajinomoto and tomato ketchep to it.
6.Add fried mushrooms kept aside and mix well
7.garnish with coriander leaves and spring onions.


Serve with rice,fried rice or noodles.