
My Mom used to make this simple yet yummy ‘Tomato Curry’ as a side dish for rice. Since we all like it so much, I make it very often. It can be served as a ‘charu’ or ‘kulambu’ with other dry items for a satisfying meal!
Ingredients
Tomatoes – 5 sliced
Onion – 1 sliced
Water – 3 cups
Salt – to taste
Grated coconut – 1 cup
Green chillies – 4
Turmeric powder – 1 tsp
Chilly powder – 1/4 tsp
Jeera/ Cumin seeds – 1/4 tsp
Mustard seeds – 1 tsp
Dry red chillies – 3 broken, seeds removed
Curry leaves – 2 sprigs
Oil – 1 tbsp

Method
Cook sliced tomatoes and onions along with salt and water, till they are soft and tender. Grind grated coconut, green chillies, turmeric powder, chilly powder and cumin seeds to a fine paste, adding enough water. Add this paste to the cooked tomatoes and onions. Mix well and allow it to simmer for 3 minutes. Heat oil in a small pan and splutter mustard seeds. Add red chillies and curry leaves. Pour this over the curry and mix well. Serve tasty ‘Tomato Curry’ with steamed rice. Enjoy!!!
I am sending ‘Tomato Curry’ to PJ for the event “Healing Foods – Tomato” which was started by Siri.


Ingredients
Ripe Kerala Banana – 4
All purpose flour/ Maida – 1 cup
Fine rice flour – 2 tbsp
Turmeric powder – a pinch
Water – as required
Baking soda – 1/8 tsp
Sugar – 1 tsp
Salt – 1/4 tsp
Oil – for frying

Method
Remove the skin of the bananas and cut them lengthwise and cut each piece into two. Make a batter using maida, rice flour, turmeric powder, baking soda, sugar and salt by adding enough water. The batter should not be too thin. Add more maida if it is too thin and add more water if it is too thick. Heat oil in a kadai and dip each banana piece in the batter and very carefully put them into the oil. Reduce the heat to medium. When once side is light golden brown in color, turn it and fry the other side too. If the heat is too much the banana will not be cooked properly. Drain and transfer to a kitchen tissue. Now super tasty ‘Pazham Pori’ is ready to serve. ‘Pazham Pori/ Ethakka Appam/ Banana Fry’ is a snack anyone would love to have! Serve it along with hot tea and enjoy with your kids and family members!!!

Ingredients
Semiya/ Vermicelli – 2 cups
Full Cream Milk -2 litres
Sugar – 2 cups
Cardamom – 8 powdered
Salt – 1/4 tsp
Cashew nuts – 2 tbsp
Golden raisins – 2 tbsp
Ghee – 1 + 1 1/2 tsp

Method
Heat 1 tsp ghee in a non-stick pan and roast the semiya on a low flame till it turns light golden brown in color. If you are using roasted semiya, skip this process. Boil milk in a large thick-bottomed pan or a 5 litre pressure cooker and add roasted semiya. Cook on a medium flame. Stir every 2 minutes. Add sugar and salt and stir well. When the semiya is just cooked, add powdered cardamom and mix well. Switch off the flame. Semiya should not be over cooked. Heat 1 1/2 tsp ghee in a small pan and add cashew nuts. When it turns light brown, add raisins and switch off the flame. Pour it over the payasam and mix well. Serve yummy ‘Semiya Payasam/ Vermicelli Payasam’ hot or cold. Enjoy with your loved ones!!!
Ingredients
Black Channa – 1/2 cup
Yam/ Chena – 1/2 kg peeled and diced
Raw Banana – 2 peeled and diced
Water – 1 1/2 cup
Turmeric powder – 1 tsp
Chilly powder – 1/2 [...] Continue Reading…
Ingredients
Ginger – 200 gm
Tamarind – a lemon size
Water – 1 1/2 cup
Jaggery – 5 tsp
Mustard seeds – 1 tsp
Fenugreek seeds/ Uluva – 1/8 tsp
Dry red chillies – 2 broken, [...] Continue Reading…
Ingredients
Ash gourd/ Kumbalanga – 1/2 kg
Red beans/ Vanpayar – 1/2 cup
Green chillies – 4 slit
Salt – to taste
Curry leaves – 2 sprigs
Thick Coconut milk – 1/2 cup
Coconut oil – [...] Continue Reading…
Ingredients
Yellow Pumpkin – 1/2 kg
Red Beans/ Van Payar – 1/2 cup
Turmeric powder – 1/4 tsp
Chilly powder – 1/4 tsp
Salt – to taste
For Grinding
Grated coconut – 1 cup
Turmeric powder – [...] Continue Reading…
Ingredients
Black Channa – 1 cup
Water – 2 cups
Onion – 1 medium sliced
Garlic- 4 small crushed
Ginger – 1 tsp chopped
Green chillies – 2 slit
Curry leaves – 2 sprigs
Red chilly flakes [...] Continue Reading…
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Chicken – 850 gm cut into pieces
Potatoes – 4 medium, each cut into 4 pieces
Onions – 2 sliced
Green chillies – 2 slit
Curry leaves – 2 sprigs
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Ingredients
Cabbage – 1/2 medium chopped
Channa dal – 1/4 cup
Water – 1 cup
Onion – 1 medium sliced
Green chillies – 4 slit
Curry leaves – 1 sprig
Turmeric powder – 1/2 tsp
Mustard seeds [...] Continue Reading…