Ripe Plantain Fry ( Pazham pori)

1. Ripe plantains(Nenthrapazham/Yethakka) - 2
2. Turmeric powder - 1/4 tsp
3. Salt - 1/4 tsp
4. All-purpose flour(Maida) - 1 cup
5. Rice powder - 1/2 cup
6. Sugar -2 tsp or more depends on the sweetness of plantain
7. Baking Powder a pinch
8. Water – as needed for a semi thick batter
9. Oil for Deep Frying



1. Mix together all the ingredients expect plantain.
2. Cut the plantain into 3 equal portions and slice each portion again into 3.
3. Take pieces of plantain and dip in batter one by one.
4. Deep fry in oil.

Olan ( Pumpkin & Black Eyed Beans in Coconut Milk)

Ingredients
1. Black-eyed beans(canned) - 1 cup
2. White Gourd (Elavan) – sliced 1 cup
3. Pumpkin – sliced 1 cup
4. Green chilies - 3-4 numbers
5. Coconut milk - 1½ cups
6. Curry leaves - 5-6 numbers
7. Coconut Oil - 1 tablespoon
8. Salt
Preparation
Soak the beans overnight.
Pressure cook the next day till 3/4th done.
1. In a pot add sliced pumpkin, white gourd, salt and slit green chilies.
2. Cook with a little water.
3. When the pumpkin and white gourd are completely cooked, add drained canned black eye peas.
4. (If using the regular, black eyed beans, soak the beans overnight. Pressure cook the next day till 3/4th done. )
5. When beans are done, pour hot oil tempered with curry leaves into it.
6. Add the coconut milk and simmer for 3–4 minutes.

Fried Shrimp & Mango Curry(Unakka chemmen Curry)

Ingredients
1. Dried shrimps – 1/2 cup
2. Curry Leaves – A sprig
3. Raw Mango– 1/2 medium (sliced into small pieces)
4. Slit Green Chilies – 3
5. Salt – to taste
6. Coconut – 1 cup
7. Cumin(Jeera) – 1/4 tsp
8. Turmeric Powder – 1/4 tsp
9. Coriander Powder – 1/2 tsp
10. Chili Powder – 1/2 tsp
11. Oil – 1 tbsp
12. Mustard seeds – 1/4 tsp
13. Finely sliced Shallots – 5 or 6




Preparation Method
1. Remove the head and tail from the dried prawns and wash it thoroughly.
2. Heat a pan and fry dried shrimps for a few minutes
3. Remove the fried shrimps, Add mango pieces to the same pan along with turmeric powder, coriander & chili powder & salt and 2 cups water.
4. When the mango pieces are half done, add the fried shrimps
5. Cook for around 10-15 minutes until the shrimps are cooked
6. Meanwhile, grind coconut, green chilies and cumin into a nice paste.
7. Add the ground paste to the curry and bring it to a slow boil.
8. Remove the curry from stove top.
9. In a pan add some oil and when hot add mustard and curry leaves.
10. Season the curry.
11. Dice shallots and fry till golden brown and add as seasoning to the curry.
12. Serve with hot rice…