Cabbage Salad

For 4

Ingredients :

Cabbage (fresh) 225gm
Onions - 55 gm
Green Chillies - 5 gm
Coriander leaves - ½ bunch
Salad oil - 30 ml
Lime - 1
Salt – to taste

Method :

1. Shared cabbage fine. Chop green chillies, onions and coriander leaves.

2. Mix all ingredients together.

3. Add salt and lime juice, mix well, serve fresh.

Fried Bhindi

For 4

Ingredients :

Ladies fingers - 225gm
Fat (absorption) - 30 gm
Chilli powder - 10 gm
Salt - 10 gm


Method :
1. Wash and cut ladies fingers into fine rounds.

2. Heat fat and deep fry ladies fingers.

3. Remove from fat and while still hot sprinkle with chilli powder and salt.

Banana Raita

For 10
Ingredients:
Bananas (ripe) 6 (75 gm each)
Fresh curds (thick and slightly sweet) - 1 cup (260 gm)
Grated coconut – 120 gm
Green chillies – 2
Salt – to taste
Curry leaves – 1 spring
Mustard seeds – a pinch
Oil – 20 ml.

Method :
1. Peel and slice bananas into rounds. Mix the lightly beaten curds, grated coconut and salt to taste.

2. Heat oil. Add curry leaves, green chillies and mustard seeds. When the seeds crackle, pour over banana and curds mixture. Mix well.

Til Rice

For 4 persons

Ingredients :
Rice - 500 gm
Gingelly Seeds - 115 gm
Red Chillies - 5 gm
Split black gram - 15 gm
Asafoetida - a pinch
Sat – to taste
Fat - 115 gm
Curry leaves - 1 spring
Cashew nuts - 15 gm
Lime - ½

Method:

1. Boil the rice.

2. Heat fat and fry the cashew nuts to a golden brown. Remove and drain. Fry curry leaves. Remove.

3. In the same fat, fry cleaned gingelly seeds, red chillies, asafetida and split black gram.

4. Remove and grind to a powder.

5. Mix the powdered masala, fried cashewnuts, salt, lime juice and chopped curry leaves with rice.

Ven Pongal

Ingredients

Rice - 500 gm
Split green gram - 225 gm
Cashew nuts - 30 gm
Pepper - 10 gm
Cumin - 3 gm
Ginger - 10 gm
Fat - 50 gm
Salt - to taste
Water - 1 ltr.

Method:

1. Heat fat. Fry cashew nuts till golden brown and remove. Fry whole pepper and cumin. Add gram and fry lightly. Remove.

2. Boil the water, add washed rice and fried gram.

3. When half cooked, add salt and chopped ginger.

4. When done, add cashew nuts and remaining fat.

Serve with coconut chutney.

Ilayada (Onam Special)

For Ada:

Rice flour	1 cup
Salt	as per taste
Butter	1 tbsn

For Filling:

Jackfruit preserve(chakkavarattiyathu)**	1/2 cup
Shredded coconut	1 cup

** Can be substitued with Shredded jaggery or chopped dates.

1.	Boil 1 cup of water. Remove from flame and immediately add rice flour with salt and butter mix while still hot to make a soft dough.
2.	Heat Jaggery and coconut in a pan and to mix them well.
3.	Take small balls(lemon size) from the dough and spread it on banana leaf and keep a tablespoon full of jackfruit-coconut mix in the center and fold and press the edges to seal. Steam the ada's in a vegatable steamer or idli cooker. Serve hot.