Papaya Cherupayar erisseri

Vellarikka Mambazha pulisseri

Easy pumpkin erisseri

Sadya style koottu thoran in 3 stages

Varutharacha soya koottu curry

Sadya style potato shallot masala curry

Grind 1 1/4 cup of grated coconut to a smooth paste adding 3/4 cup of water. Strain and extract 3/4 cup of thick coconut milk. Add 2 cups of water to the coconut and extract 2 cups of thin coconut milk. Heat 3 tablespoons of coconut oil and add 1 teaspoon of mustard seeds. Allow

Pineapple Madhura pachadi

Cook 2 cups of very finely chopped ripe pineapple adding 1 cup of water and 1/2 teaspoon of turmeric powder in a clay pot. Bring the mixture to a rolling boil. Lower heat and cover cook the pineapple for around 15 minutes.Do not add salt now. Grind three-quarter cup of grated coconut to a very

Semiya, sago and beetroot payasam

Heat 1 tbsp of ghee and toast the cashews till golden brown in color. Take the cashews out of the ghee and keep aside. Grind a small beet root adding little water to a paste. Set aside. Boil 2 cups of water in a pressure cooker. Add 1/4 cup of washed sago pearls and 1

Semiya, sago and green gram or cherupayar payasam

Take 2 cups of water in a pressure cooker and bring it to a rolling boil. Add around 1/4 cup of mini Sago pearls and mix. Close the cooker with its lid and put on the weight . Cook for a whistle on medium high heat. Open the cooker once the pressures subside. Drain water

Easy Puli Inji or Ginger in tamarind sauce

Soak one small lemon sized ball of tamarind in 1 1/4 cup of lukewarm water for 30 minutes. Extract around 1 1/4 cup of tamarind extract. In a wok, heat 4 tablespoons of coconut oil and add 1 teaspoon of mustard seeds. Allow the mustard seeds to splutter. Add 1 1/2 teaspoons of urad dal