Cut the pumpkin into small pieces without peeling.
Boil two cups of water in a saucepan, add cubed pumpkin, tamarind, jaggery, turmeric powder, chilli powder and enough salt and cook covered.
Add coconut, garlic, cumin and a little water in a mixer and grind well.
When the pumpkin is well cooked, you can add ground coconut to it.Turn off the heat when it boils.
Heat 1tbsp coconut oil in another pan and splutter mustard seeds. Add finely chopped red onion, dried chillies and curry leaves, stir well and add a little asafoetida powder .
Pour it over the curry
Delicious pumpkin curry is ready.Serve with hot rice.
Blend together wheat flour,cooked semolina and all other ingredients in a blender for few seconds until smooth.(Do not grind wheat flour in the mixer for a long time.)
Allow the batter to ferment at room temperature for 5-6 hours or overnight.
Add more salt and sugar if needed.
Heat a nonstick appam pan over medium heat. Pour a ladle full of batter to the pan.Lift the pan and swirl around once to spread the batter thinly on the sides and thickly at the centre.
Cover and cook on medium heat for 2 minutes.Remove gently with a thin spatula.
1. Cut the mutton into large pieces and marinate with the second ingredients and leave for at least two hours.If you apply masala the day before and keep it in the fridge, it will taste better.
2. Wash the rice thoroughly and soak it in water for half an hour. Saffron should be soaked in warm milk.
3. Heat 3tbsp of ghee in a pressure cooker and fry the garnished portion of cashew nuts, raisins and onion.
4. In to the same ghee roast masalas mentioned in the sixth ingredient
After frying the spices, add finely chopped pineapple and fry.
Add soaked rice and fry on low heat for 5 minutes.
Add three cups of boiling water and enough salt, stir and close the cooker.
When the steam comes out well, put on the whistle and cook on low heat for 5 minutes.
Switch off heat and keep it aside.
5. Now let's prepare mutton masala
Heat a tablespoon of ghee in a pressure cooker, add ginger and garlic paste and when raw smell goes, add onion and green chillies.
When the onion is well cooked, add the mutton, tomato , chopped coriander and mint leaves, finely chopped pineapple and half a cup of water, mix well and close the cooker.
Pressure cook it for 1 whistle and then simmer for 15 minutes.
6.Open the cooker and cook until gravy thickens.Add cashewnut paste and mix well.
When it boils well, you can arrange the cooked rice on top of the masala.
Sprinkle a little coriander, mint, roasted nuts, raisins and onion on top.
On top of this pour saffron soaked in milk.
7.Remove the whistle, close the cooker and place the cooker on a flat pan and heat on low heat for 15 minutes.
8. Delicious Malabar Mutton Biryani is ready. For those who like to eat eggs with biryani, boiled eggs can also be added to the masala.
Steam the wheat flour well for 10 minutes.Or roast in a pan over low heat for 5 minutes.
After t cools down,add salt and pour boiling water little by little over it and knead.
Knead well by hand. When mixed, add a little ghee to enhance the taste.
Fill it into the idiyappam maker .Now begin to press the idiyappam maker directly on a banana leaf or idli moulds in a round circle. Sprinkle a little shredded coconut to enhance the taste.
On medium flame steam idiyappams for 10 to 12 minutes. After they are cooked well, switch off the flame and let the idiyappams be inside the steamer for 1 to 2 minutes.
Lady's finger and egg masala that can be prepared in ten minutes. It is a good combination with chapati, rice and puri. If you eat once, you will feel like eating again and again.
1. Lady's finger(Okra)- 10nos
2.Egg- 2
3.Onion( big)- 1
4.Ginger-1"piece
5. Green chillies - 2
6. Turmeric powder - 1/4,ts
7. Chili powder - 1tsp
8. Cumin powder - 1/2tsp
9.Tomato -1
10.Coriander leaves - a handful
Cut the Lady's finger into small pieces. Add a little salt and turmeric powder.
Heat a tablespoon of oil in a pan and roast the ladyfingers.
Heat a tablespoon of oil and fry the finely chopped onion, ginger and green chillies.
When the onion turns brown, add turmeric powder, chilli powder and cumin powder.
Add finely chopped tomatoes and salt
Stir for 5 minutes.
Add fried Lady's finger and cook until well mixed.
Beat two eggs, mix well and sauté until dry.
Sprinkle a little coriander leaves and turn off the heat.
Cut the pappadoms into small pieces and fry well in oil.
Heat coconut oil in a pan over medium heat and splutter mustard. Add urad dal and when it turns light brown, add chopped curry leaves and dried chillies.
Add finely chopped onion and green chillies and stir well. Add turmeric powder and chilli powder and when raw smell goes, add coconut and enough salt.
When everything is well combined, add the roasted pappadam, stir and turn off the heat.
1. Wash the fish thoroughly and then make shallow slits on both sides of the fish. Add turmeric powder, pepper powder, salt and lemon juice and leave it for half an hour.
2. Mash onion, ginger, garlic and green chillies in a mixer
3.Heat a tablespoon of coconut oil and fry the fish over medium flame.
4. Put the crushed onion mixture in the same oil and fry well. When the oil turns clear, add turmeric powder, t chilli powder and fenugreek powder.
5.Add chopped tomatoes and curry leaves and fry well.
5 Add half a cup of thick coconut milk and enough salt and cook until thickens.
6.Take a banana leaf. Put half of the masala in it, place the fish on top and cover the fish completely with the remaining masala.
7∙ Now tie the leaves well.Heat 1tbsp coconut oil in an iron pan and place the wrapped fish .Close it with a lid and cook it over low flame for 5-8 minutes on one side.
