Chinna vengayam Poondu vatha kuzhambu / Poondu Kuzhambu

Ingredients 

Tamarind            ; 1 lemon size
Shallots / chinna vengayam   ; 1/4 cup ( peeled)
Garlic                                     : 10 nos ( peeled)
Sambar powder                      ; 1 1/2 tbsps
Jaggery                                   : 1/2 tsp
Gingelly oil                            : 2 tbsps
Salt
Curry leaves
Asafoetida
Mustard seeds
Fenugreek seeds

Method 

Soak tamarind in water for 1/2 an hour and extract 2 cups juice.
Heat oil in kadai,temper with mustard seeds fenugreek seeds and curry leaves.
Add onion,garlic and fry for sometime.
Add tamarind water,sambar powder,salt,asafoetida,jaggery ,stir well and bring to boil on medium flame.
Cook till it thickens and oil separates. 

Serve hot with rice and potato fry.

Enjoy.

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Unnakkaya / Banana rolls Recipe - Kerala Special

Ingredients

Banana   : 2 (  Nenthra pazham)
Greated coconut   : 4 tbsps
Cashewnuts          : 2 tbsps
Cardamom powder   : 1/4 tsp
Sugar                        : 2 tbsps 
Ghee                         : 1 tsp
Oil

Method

Cook the bananas in pressure cooker and mash it well.
Heat ghee ,fry cashewnuts,coconut.
Add sugar, cardamom powder and mix well.
Remove from fire and let it cool.
Apply some oil in your palm, Divide the mashed banana , spread it ,press a little in center. 
Take a tbsp of  coconut mixture , place it in the banana spread,, roll it and join the edges.
Heat oil and deep fry on low flame till they become golden colour.
Enjoy..

Strawberry Banana Icecream - Simple 3 ingredient icecream recipe

Ingredients

Banana    : 4
Strawberries   : 10
Honey             : 2tbsps

Method

Blend bananas,strawberries,honey until smooth .
Transfer to a freezer container and freeze until solid.
Takeout after 1 hour and blend again  till smooth and creamy and freeze it. 
Repeat for about 2 to 3 times.
Enjoy creamy and fresh banana strawberry ice cream.

Neer More / Neer Mor recipe ( Spiced Buttermilk)

Ingredients

Curd / yogurt            : 1 cup
Water                         : 4 cups
Green chilly               : 1 
Grated ginger             : 1 pinch
Curry leaves               : 1 spring
Coriander leavs          : 1 tbsp chopped 
Asafoetida                  : a pinch
Salt

Method

Grind green chilly,ginger,coriander leaves with little water and filter it. 
Chop the curry leaves.
Beat the curd smoothly with salt and add all the ingredients including filtered mixture.
Mix everything well.
Serve chilled.
Enjoy.