KULZHI PANIYARAM:
The name Kulzhi paniyarm denotes the authentic south indian snack. Kulzhi refers the hollow space of the paniyaram mould.Paniyaram can be sweet or sour made with batter. This mouth-watering dish can be made very easily even with left over idli/dosa batter also. Net surf will take you through many variations of the same but what i have tried is my mommy's recipe. Ingredients:
For the batter:
1. Plain raw rice: 1/2 cup
2.Plain boiled rice - 1/2 cup
3. urad dal - 1/4 cup
4.fenugreek seeds - 1tsp
For sauting:
1.Big onions - 2
2.Finely chopped green chilli- 2tbsp
3.Mustard- 1tsp
4.urad dal-1tsp
5.oil
PREPARATION:
1.Soak the rice and dal seperately for about 6 hrs
2.Grind the dal and rice seperately to a smooth consistency and mix well with required salt.
3. Allow the batter to ferment for atleast 12- 15hrs. The more it gets fermented the more will be the taste.
4.Heat a pan and add 2 tbsp cooking oil and add splutter mustard dal, urad dal.
5.Then add onion and saute till nice golden brown.Add green chillies and saute again.
6.Allow this mixture to cool and add this to the batter and mix well.
7.. Now heat the kulzhi paniyaram ( available in nonstick and metal anything can be used) pan and fill each hollow of the kuzhi paniyarm pan to 3/4th of oil and heat it.
8. Now pour the batter into the hollow space of the paniyaram pan.
9.Reduce the flame and allow it to cook in simmer for 5 mmts.It will turn golden brown.
10. with skewers flip flop the paniyaram balls to the other side and allow it to cook the same way.
11.Fluffy kuzhi paniyaram is ready.
12.Can be served with tomato/coconut chutney.
( optionally you can add curry leaves, coriander leaves, ginger, chopped carrot etc according to your taste in the batter)

PUMPKIN ERISSERY:
Erissery...!! a popular dish in kerala households is a curry which can be served with rice. Erissery is prepared with pumpkin and black eyed bean- vanpayar in malayalam (optionally you can use green gram also) a mixture of coconut and veggies is a tasty yet nutricious cuisine in kerala preferred by almost everyone for their noon meal.The flavour it leaves is really fantastic and hope you will also like this.
So let's go to the prepartion, here i have used white pumkin and green gram. INGREDIENTS:
1.Yellow or white pumkin - 1 cup(cut into cubes)
2.Green gram - 1 cup
3. Garlic pods - 3
4. Cumin seeds(Zeera) - 1/2 tsp
5. Turmeric - 1/3 tsp
6.Chilli powder - 1 tsp
7. salt - to taste
8.Grated coconut - 1 cup
To grind:
Grind coconut, cumin seeds and garlic to paste adding little water (It should be neither smooth nor coarse)
For seasoning :
1 tbsp coconut oil
1 tsp Mustard seeds
3-4Dry Redchilli
1/2 tspUrad dal
A few curry leaves
1 tbsp Grated coconut

PREPARATION:
1. In a cooking vessel add pumpkin, green gram with turmeric, chilli powder and salt. Add water till veggies immerse and cook till soft.
2. keep the coconut paste ready.
3.when the veggies are nearly cooked, add the cocnut paste and stir well.
4.Allow them to cook for a while till the water evaporates to bring them to a semi-solid consistency.
5.Now in another pan add cocounut oil and add all seasoning ingerdients and allow them to splutter, fry the coconut seperately till golden brown.
6.Add the seassoning mixture to the curry and mix well.
7.Erissery is ready to serve.

KERALA FISH CURRY: INGREDIENTS:
1.Sea Fish -250gms
2. Big onion sliced - 3nos
2.Tomato chopped -2 nos
3. Garlic - chopped - 1tbsp
4. Ginger - chopped - 1 tbsp
5. Green chilli - chopped- 2tbsp
6. Fenugrreek seeds - 1/2 tsp
7. Coconut oil - 3 tbsp
8. Corainader Powder - 4 tbsp
9. Chilli powder - 3 tbsp
10.Fish masala powder - 1 tbsp
11.Turmeric - 1/2 tsp
12.Kudampulli - 3 nos
13.Salt - to taste
14. Curry leaves - to garnish
To Grind:
In a pan put 1 tbsp coconut oil and saute onions till golden brown, add coriander powder, few fenugreek seeds, 1/2tsp chillipowder, 1/2 tsp fish masala. Saute for 2 mts.Grind to a smooth paste and keep it aside.
METHOD:
1.Remove skin of the fish and cut into medium pieces or can use small fish fully.
2.In an earthern pot heat 2 tbsp coconut oil, add chopped garlic, ginger, green chilli, 1/2 tsp fenugreek seeds, curry leaves,onion and saute nicely.
3.Soak kudampulli in hot water.
4.once the onions are cooked add chopped tomatoes, remaining chilli powder, corainder powder, fish masala and turmeric. Add salt to taste.
5. Then add the ground masala paste to it and saute again till the oil comes out.
6. Add the kudampulli with water and allow it to boil.
7.Then put the fish slices into it and close with a lid.
8.Keep the flame low and allow it to cook.
9.Once the fish is cooked add curry leaves and give a gentle mix.

This Fish curry can be served with Rice or Kappa (Tapioca)

PAYARU THORAN (Green Gram Poriyal):

INGREDIENTS:

Soaked green gram -250 gms

Chilli powder - 1tbsp

Salt - to taste

Curry leaves - to garnish

To grind:

Cocunut- 50gms

Zeera- 1 tbsp

Garlic - 3-4pods

Coconut oil - 3 tbsp

(Make a corase paste without adding water)

METHOD:

1. Wash the overnight soaked green gram and put in a pan with 3/4 cup water.

2. Add chilli powder, turmeric and salt and allow it to half cook.

3. Grind the ingrdients mentioned for paste which should be coarse.

4. Add the coarse paste to the green gram and mix thoroughly.

5. Later add plain coconut oil on to the sides and stir well.

6.Finally add fresh curry leaves and give a mix and keep it low flame for 2-3 mts

7.Ready to serve.