Ingredients:

For Peas cheese Balls:

Green Peas – 2 cup

Cooked Potato – 2

Capsicum – 2

Onion – 2

Ginger garlic paste – 1 tsp

Green chilli -4

Grated cheese – 1 cup

Coriander leaves – little

Rice flour or corn flour – 1/2 cup

Salt – to taste

Oil – for frying

For Malai:

Fresh cream – 1 cup

Cashew – 10

Oil – little

To be Soaked in milk for 10 mins:

Cinnamom, Clove and Cardamom or elachi – little

Red Chilli – 4

Milk – 1 cup

Small onion – 4

For Garnishing:

Spring Onions – 2 tsp

Grated cheese – little

Coriander leaves – little

Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.

Method:

For Peas Cheese Balls:

1. Grind Peas, 1 onion, green chilli and coriander leaves. (Do not grind it finely)

2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.

3. Now add mashed potato, cheese, rice flour or corn flour along with salt.

4. Mix well and prepare a dough like consistency.

5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.

Peas Cheese ball

For Malai:

1. Grind the milk soaked ingredients to a fine paste.

2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.

3. Now add little milk and allow it to boil.

4. Add salt and prepare this gravy.

5. Remove from stove and add fresh cream and mix well.

6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

Peas Cheese Balls Malai Kofta

Ingredients:

Vendakkai or lady’s finger – 5-6

Tomato – 1

Onion – 2

Garlic – 4

Tamarind – medium lemon size

Green chilli – 1 sliced

Grated Coconut – 1 tablespoon

Oil – 1 tablespoon

Red Chilli powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – 1/4 tsp

Asafoetida – a pinch

Mustard – 1/2 tsp

Salt – to taste

Curry leaves – to garnish

Method:

1. Extract the tamarind juice by adding water.

2. Grind coconut, tomato, garlic, 1 onion and curry leaves. Keep it aside.

3. Keep one onion finely chopped. Cut the lady’s finger to 1 inch pieces.

4. Take a pan, heat oil, add mustard, onion and green chilli and fry for few mins.

5. Add the lady’s finger and allow it for few mins.

6. Now add the tamarind juice and add turmeric, chilli powder, corainder powder, asafoetida and salt.

7. Allow it to boil. After 10 mins add the ground coconut masala and mix well.

8. When oil starts suspending on the top, turn off the stove and garnish with curry leaves.

Vendaikkai Kara Kuzhambu

Delicious and aromatic kara kuzhambu is ready.

Ingredients:

Yam or senai or elephant foot – ½ cup (Cut to small pieces)

Raw banana or plantain – 1

Pepper powder – 1 tsp

Turmeric powder – ¼ tsp

Water – 1 cup

Salt – to taste

Grated coconut – 1 cup

Jeera or Cumin seeds – ¼ tsp

Ghee – 2 tsp

Coconut oil – 3 tsp

Mustard seeds – ¼ tsp

Method:

1. Cut the raw banana to pieces without removing the skin.

2. Boil yam and banana adding pepper powder, turmeric powder and salt in 1 cup of water.

3. Add ½ cup grated coconut and jeera and grind it to fine paste.

4. Grind the remaining coconut and saute in a low flame till golden brown and keep it aside.

5. Season mustard seeds in ghee.

6. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture.

Mix well and serve. Our Eriserry with yam and raw banana is ready.

Ingredients:

White pumpkin or poosanikai or Ash gourd – 100gm

Pumpkin – 100gm

Green chillies – 4

Red gram or toor dhal – 1 tablespoon (soaked in the water for about 6 hours)

Grated coconut – 1 cup

Salt – to taste

Coconut oil – 2 tsp

Curry leaves – to garnish

Method:

1. Peel off the skin from ash gourd and pumpkin and cut it into small pieces.

2. Cook the vegetables and red gram dal in water.

3. Add salt and sliced green chillies.

4. When the vegetable and dhal gets cooked, add 1cup of second concentrated coconut milk and boil.

5. When it thickens well, add the remaining thick coconut milk.

6. Bring to a boil and remove from fire.

7. Add 1 tablespoon coconut oil and the curry leaves and mix well.

Ingredients:

Chopped Yam or senai or elephant foot – ½ cup

Small raw banana – 1no

Green chillies – 3

Curd – 2 cups

Grated coconut – 1 cup

Jeera – ½ tsp

Pepper powder – 1tsp

Water – 1cup

Turmeric – ¼ tsp

Salt – to taste

Fenugreek powder (fry and powder) – ½ tsp

Ghee – 3 tsp

Dry red chilli – 2

Mustard – 1 tsp

Curry leaves – to garnish

Method:

1. Remove the skin of the plantain and cut it into small pieces.

2. Grind the coconut and jeera to a smooth paste without adding water and keep it aside.

3. Dissolve the pepper powder in ½ cup of water and cook the vegetables and sliced green chilli in this water.

4. Add the turmeric powder and salt and stir well.

5. When the water dries, add 1tsp ghee.

6. Pour the curd and mix well. Cook in low flame.

7. When the curd starts boiling add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire.

8. Season with mustard, red chillies and curry leaves in ghee.