Mango pineapple smoothie

                         Mango pineapple smoothie

Ingredients:

• 2 slices pineapple
• 1 cup mango juice
• 1 cup curd   
• 1 tsp lemon juice 
• 1 tsp ginger  juice
• ice

Method:

In a blender put pineapple slices andblend.

Add mango juice,lemon & ginger juice,curd and ice.

Blend till smooth and serve,

Filter if pineapple is fiberous.

mint smoothie

                                              mint smoothie

Ingredients:

1/2 cup mint leaves
1 green chilli
1/4 tsp grated ginger
1 cup plain yogurt/curd
salt to taste
1/2 tsp cumin/zeera powder for garnishing

Method:

Blend mint leaves,chilli salt and ginger with little water
Add curd and blend till smooth.
Strain and serve garnished with zeera powder and mint sprig.

pineapple & banana smoothie

Ingredients

• 1 cup curds (yogurt)
• 1cup chopped pineapple
• 1 ripe banana
• 2 tbsp sugar
•  ice-cubes
•  a few mint leaves for garnishing

Method

• Blend pineapple,banana and sugar till smooth.
• Add yogurt blend till smooth.
• Serve with ice garnished with mint leaves.

THALAPPAKATTU CHICKEN BIRYANI

Ingredients

• Chicken-500 gms
• Basmati rice-500 gms
• Onion-250 gms
• Tomato-3
• Green chillies-10
• Chilli powder-1tsp
• Elaichi & cloves-6 each
• Ginger,garlic paste-2tsp
• Curd-1/2cup
• Cashews-20 gms
• Garam masala-2tsp
• Lemon-1
• Coconut milk1/2cup
• Ghee-200gms
• Oil-200gms
• Mint & coariander leaves-1/4cup each.
• Salt to taste

Directions

• Cook rice and keep aside to cool.
• Chop onion,tomato and green chillies.
• Add ghee to a pan fry cashews and remove.
• Add cloves and elaichi,fry,ad onion saute till golden. 
• Add ginger garlic paste ,fry till you get a nice aroma.
• To this add tomatoes,green chillies,curd,garam masala powder and saute till well blended.
• Add coconut milk an cook in medium heat till dry and chicken is cooked.
• Add lemon juice,mint and coariander leaves.
• Mix chicken with cooked rice and sprinkle cahews.
• Serve with onion raita

ONION RAITA

• Curd-1cup
• Onion-2
• Green chillies-2
• Coariner leaves chopped-2tsp
• Salt to taste(one pinch )

Method

• Chop onions finely and slit chillies
• Beat curds with fork,add salt,chillies and onion
• Serve garnished with coariander leaves.

AVIAL

Avial - Mixed Veggies in curd gravy( Kerala Style)



Ingredients:

• 1 cup yam peeled and diced
• 1 cup ash gourd peeled and diced
• 1 raw banana peeled and diced
• 2 Drumsticks - cut in 3" lengths
• 2 potato peeled and diced
• 2 brinjals,diced
• 1/4 cup beans cut in 2"lengths
• 1 carrot,peeled and sliced
• 1 cup yogurt whisked smooth
• SaltTo taste

Grind the following with 1/4 cup of water

• Shredded coconut 1/4 cup
• 2 Green chillies.
• 1 tsp. Cummin seeds

For tempering:

• Curry leaves Few
• 2 tbsp Coconut oil
• 1 tbsp. mustard seeds

METHOD:

• Mix the curd to the ground paste and keep aside.
• Steam all the vegetables with very little water till soft.
• Mix all the cooked vegetables together with salt.
• Add the paste and heat through on low, taking care to prevent the yogurt from curdling.
• Heat coconut oil. Add mustard seeds till they splutter, then add asafetida and curry leaves and mix well.
• Pour over the dish and mix well.
• Serve hot with rice and sambar.