HOMELY FRESH FOOD RECEIPIES

 Ingredients:- Toor Dal/Thuvara Parippu - 1 cup Red Cheera/ Red Spinach _ 1 bunch, washed and chopped Coconut Oil - 1/2Teaspoon Water - As Required Salt - To Taste Coconut Oil - 2 Teaspoon Shallots - 6-8 no Garlic - 3 Small Cloves Curry Leaves - 1 Sprig Crushed Chilly Flakes - 3/4 Teaspoon Method 1. Pressure cook toor dal and red spinach adding required water and 1/2 teaspoon coconut oil. Cook for 1 whistle switch off stove. Open the lid after 10 minutes. Add salt and and half cup of hot water. If curry is very thick.  2. Heat coconut oil in a small kadai. Fry shallots and garlic until golden colour. Add curry leaves and crushed chilly . Stir for a few seconds and pour over the curry. Switch off the stove. Serve with rice.   

  Dry chilly roasted and coconut chammanthi is an Kerala chammanthi recipe. This coconut chammanthi is an ideal combination of a Matta rice and Matta Rice kanji/Porridge. This chammanthi reminds me my childhood days. My mother prepared this chammanthi to eat with rice, kanji, and chutta pappadam. INGREDIENTS: - Coconut Grated - 1 cup Red Chillies - 6 Shallots - 4 pieces Onion - Half (sliced) Ginger - Small Pieces Tamarind - One Small Piece Curry Leaves - 1 sprig Salt To Taste INSTRUCTIONS:- Turn on the stove and keep red chillies directly on the flame to dry roast the chillies using a kitchen tong. Dry roast each red chillies. Make sure that it should not be burned. Adjust the amount of spice to your liking. Chop ginger, shallots, onion and dry roasted red chillies into small pieces. Add dry roasted red chillies, ginger, shallots, onion, tamarind, curry leaves and grated coconut into a mixer. Grind the ingredients in the mixer without water. You should not grind the ingredients at once