Gongura thogayal
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This recipe provides instructions for making Pulicha Keerai or Gongura Thogayal, a South Indian dish made from gongura leaves. The key ingredients are a handful of gongura leaves, green chilies, sesame oil, mustard seeds, urad dal, red chili, curry leaves, asafetida, shallots and coconut chips. The gongura leaves and chilies are washed, drained and moistened with salt and water. The oil is tempered with spices and shallots are sauteed until transparent. Finally, the cooked ingredients are ground to a smooth paste to serve with rice, idli or dosa.
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The document lists over 50 different types of edible flowers that can be used in cooking according to Chef Ashokkumar. Some examples included are apple blossom, arugula, basil, begonias, borage, broccoli, calendula, carnations, chamomile, chicory, chive, Chrysanthemum, cornflowers, dandelion, daylily, and dianthus.
Pineapple pulissery
Pineapple Pulissery is a South Indian dish made with diced pineapple, coconut, green chilies, cumin seeds, curry leaves, yogurt, and seasoning. To make it, pineapple is cooked with turmeric, curry leaves, and water until tender. Meanwhile, coconut, green chilies, cumin seeds, and curry leaves are ground to a paste. The paste is added to the pineapple and cooked briefly. Yogurt is then stirred in and the mixture is removed from heat. For seasoning, mustard seeds, red chilies, and curry leaves are sautéed in oil and poured over the pulissery before serving with rice.
Pazhampori
1) Pazham Pori is a Kerala-style crispy banana fritter made with ripe plantain, refined wheat flour, sugar, baking soda, salt, and turmeric powder mixed into a batter.
2) The plantain is sliced and dipped in the batter before deep frying in oil until golden brown.
3) The fried fritters are served hot as a tea time snack and can be flavored optionally with cumin or green cardamom.
Keezanalli thogayal
Phyllanthus niruri is a tropical plant found in coastal areas known by various common names across languages. It has been used in Ayurvedic medicine to treat issues of the stomach, genitourinary system, liver, kidney, and spleen. The plant is known by many names in different languages and cultures, including "keezha nelli" in Tamil and "nela nelli" in Kannada.
A recipe is provided for Keezhanalli Thogayal, a South Indian preparation using keezha nelli leaves that are washed, drained, and tempered in oil along with mustard seeds, urad dal, asafetida, curry leaves, coconut
Channa masala
This recipe provides instructions for making Channa Masala, a popular Indian dish of chickpeas in a spicy tomato-based gravy. It includes soaking and cooking garbanzo beans or kabuli channa, then sautéing onions, ginger-garlic paste and various spices like cinnamon, cumin, chili powder and coriander in oil. Tomatoes are added and simmered to make the masala gravy, which is then mixed with the cooked chickpeas. The finished dish is garnished with cilantro and served with Indian flatbreads or rice.
Vemicelli sago payasam
This recipe is for Vermicelli Sago Payasam, a traditional Indian dessert. It contains vermicelli, tapioca pearls, milk, coconut milk, sugar, cashews, raisins, coconut bits, and cardamom powder. The tapioca is boiled separately then added to simmering vermicelli and milk along with coconut milk and sugar. Cashews, raisins and coconut are fried and mixed in at the end along with cardamom for flavor.
Kathirikkai murungakkai sambar
This recipe is for Kathirikkai Murungakkai Sambar, an Indian lentil soup or stew. It contains toor dal, tamarind, onions, tomatoes, eggplant, drumsticks, chili powder, coriander powder, turmeric, and various spices. The dal and vegetables are boiled together in a sauce made from tamarind juice, tomatoes, and spices. Tips include adjusting the sourness with more tomatoes or tamarind, adding water to control consistency, and omitting onions for a variation. The taste depends on adjusting the proportions of spices used.
Ada prathaman
Ada pradhaman is a traditional Kerala dessert made during the Onam festival. It is prepared with rice flakes called ada, jaggery, coconut milk, and ingredients like cashews, raisins, and cardamom. To make it, rice ada and sago pearls are soaked and boiled, while jaggery is dissolved in water. Coconut milk is boiled with the jaggery until thickened. The rice ada and sago are then added and simmered along with fried cashews, raisins, and coconut pieces. Once cooled, the pradhaman thickens further into a sweet treat.
Pineapple kesari
This recipe calls for pineapples, semolina, sugar, ghee, water, pineapple juice, cashews, and raisins to make Pineapple Kesari. The semolina is dry roasted and cashews are fried until golden brown. Pineapple is chopped after removing the skin and core. Water, pineapple juice, sugar and ghee are brought to a boil before adding the semolina and cooking until the liquid evaporates. Chopped pineapple, cashews and raisins are then added and mixed in before cooling to thicken.
Mango kesari
Mango Kesari is a sweet Indian dessert made with semolina, sugar, ghee, water, mango juice, chopped mango, cashews, and raisins. To make it, dry roast semolina until hot, fry cashews until golden brown, and chop mangoes. Bring water, mango juice and sugar to a boil, then add semolina and cook until thickened. Add chopped mango, cashews and raisins, mix well. It will thicken as it cools and stays fresh for 2-5 days.
More from Chef Kumar (20)
Gongura thogayal
- 1. Chef Ashokkumar Pulicha Keerai or Gongura Thogayal Ingredients Handful Bunch of Gongura leaves 5 nos Green chillies To temper & saute 30 ml Sesame oil Or cooking oil 3 gms Mustard seeds 5 gms Urad dal 1 nos Dry Red chili 1 nos Slit Green chili A sprig of Curry leaves A generous pinch of Asafetida 50 gms Peeled whole Shallots 10 gms Coconut Chips Procedure Wash the gongura leaves,drain the water,Add green chili,salt and Moist it in little warm water. In a pan temper with some oil and splutter mustard seeds, urad dal, Asafoetida curry leaves,coconut ,red chili & green chili, whole peeled shallots and sauté till transparent. Grind the cooked mixture to a smooth paste. Serve it with rice or idli or dosa….