Recipes from our Home Kitchens

  A simple Cabbage Dish (Thoran/Poriyal) Ingredients: Cabbage - 1/2 kg (finely diced or shredded) Green Chillies - 3-4 nos (coarsely chopped) Freshly Grated Coconut - 1 cup Cumin Seeds (Jeera) - 1 table spoon Turmeric Powder - 1/2 teaspoon (optional) Mustard seeds - 1 teaspoon Curry Leaves - 8-10 nos Oil - 2 table spoons Salt to taste Method: Take the diced cabbage in a large bowl. Add the grated coconut, salt, green chillies, cumin, turmeric powder and mix well with your hand. Squish it a bit to bring out the juices of the coconut. Rest the mixture for about 10 minutes. Taste the mixture and add more salt or chillies if needed. In a wok or pan, heat the oil.  Add the mustard seeds and let it splutter. Then add the curry leaves.Now add the cabbage mixture and mix well. Close the pan and cook the mixture in low heat for about ten minutes. Do not add water. The mixture will cook in its own juices. Stir every 2 to 3 minutes. Additional ...

My Mother's recipe Amma's Paruppu Pradhaman ( (Lentil or Dhal Payasam/Sweet Pudding) - Kerala Style Ingredients: Lentils – 1 Kg – Can be Kadalai paruppu (Bengal Gram) or Siru Paruppu (Green Gram) or equal quantities of both. (Roast the Dhal well, then wash it and soak it for atleast 3 hours. Then cook the dhal in a pressure cooker. Then either mash it or grind it coarsely.) Sago (Javvarisi) – 200 gms (Wash the Sago. Add 4-5 glasses of water and cook it till it becomes transparent. Add more hot water if required) Coconut Milk – 1 big cup extracted from freshly grated Coconut. (must be kept in Refrigerator to avoid souring).  Instead of fresh coconut milk you can also use the readily available Coconut powder which needs to be mixed in water. Milk – 1 Litre Jaggery – 1 – 1½ kg (melt the jaggery in 2-3 cups of water. Strain and keep aside) Finely Diced Coconut – 1 cup Cashewnuts – 1 Cup or as required Raisins (optional) - 50 grams Ghee – 150 grams ...