Mouth Watering Kerala Lunch

In this Video you will find recipe for (a) Pineapple Pachadi (b) Beetroot & potato fry (c) Beans thoran (d) Fish fry
A) Here are the ingredients for Pineapple Pachadi:

1.25 cups pineapple, chopped
⅓ to ½ cup water, or as needed
¼ teaspoon turmeric powder
1 to 2 teaspoons jaggery powder or grated jaggery, to taste
½ cup grated coconut
1 green chilli, chopped
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon salt
1 tablespoon oil
A few curry leaves
Here are the steps to make Pineapple Pachadi:

In a pan, combine the pineapple, water, turmeric powder, and jaggery. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the pineapple is soft.
In a blender, combine the coconut, green chilli, mustard seeds, cumin seeds, and salt. Blend until smooth.
Heat the oil in a small pan over medium heat. Add the curry leaves and fry for a few seconds, until fragrant.
Add the coconut mixture to the pan with the pineapple. Cook for 2-3 minutes, or until heated through.
Serve warm.
B) Here are some tips for making Pineapple Pachadi:

Use ripe pineapple for the best flavor.
If the pineapple is not sweet enough, add more jaggery to taste.
You can adjust the amount of water to your liking. If you want a thicker pachadi, use less water. If you want a thinner pachadi, use more water.
You can also add other spices to the pachadi, such as coriander powder, garam masala, or fenugreek powder.
Garnish the pachadi with some chopped cilantro or mint.
Here is a recipe for Beetroot & Potato Fry:

Ingredients:

1 medium-sized beetroot, peeled and chopped into small cubes
2 medium-sized potatoes, peeled and chopped into small cubes
1 onion, chopped
2 green chilies, chopped
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala powder
1/2 teaspoon salt
1/4 teaspoon black pepper powder
1 tablespoon oil
A handful of chopped cilantro leaves
Instructions:

Heat the oil in a large skillet or wok over medium heat. Add the onion and cook until softened, about 3 minutes.
Add the green chilies and ginger-garlic paste and cook for another minute.
Add the beetroot, potatoes, turmeric powder, coriander powder, cumin powder, garam masala powder, salt, and black pepper powder. Stir to coat the vegetables in the spices.
Cook the vegetables, covered, over medium heat for 10-15 minutes, or until the beetroot and potatoes are tender.
Stir in the cilantro leaves and serve hot with rice or roti.
Tips:

For a smoother fry, you can mash the beetroot and potatoes with a fork or potato masher before adding them to the skillet.
If you don't have garam masala powder, you can substitute a mixture of 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
You can also add other vegetables to this fry, such as carrots, peas, or cauliflower.
Serve this fry with a dollop of yogurt or raita for a refreshing contrast to the flavors.
C ) Here is a recipe for Beans Thoran:

Ingredients:

1 cup chopped beans
1/2 cup grated coconut
1 green chili, chopped
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon salt
1 tablespoon oil
A few curry leaves
Instructions:

Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds and let them crackle.
Add the curry leaves and green chili and cook for a minute.
Add the beans and turmeric powder and cook for a few minutes, or until the beans start to soften.
Add the coconut and salt and cook for another few minutes, or until the beans are tender and the coconut is fragrant.
Serve hot with rice or roti.
Tips:

You can use any type of beans for this recipe, but green beans or French beans are the most common.
If you don't have grated coconut, you can use shredded coconut or even coconut milk.
You can adjust the amount of chili to your liking. If you don't like spicy food, you can omit the green chili altogether.
This thoran is also delicious with a dollop of yogurt or raita.
Here are some additional information about Beans Thoran:

Beans Thoran is a South Indian dish made with beans, coconut, and spices. It is a popular side dish and can also be served as a snack.
Thoran is a type of stir-fry that is common in South Indian cuisine. It is typically made with vegetables, coconut, and spices.
Beans are a good source of protein and fiber. They are also low in calories and fat.
Coconut is a good source of healthy fats, fiber, and vitamins.
Spices add flavor and nutrition to food. They can also help to boost the immune system and improve digestion.
I hope you enjoy this recipe!
D) Here is a recipe for fish fry:

Ingredients:

1 pound white fish fillets, such as cod, halibut, or tilapia
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 cup cornstarch
1/4 cup cold water
1/4 cup vegetable oil
Instructions:

Preheat the oven to 400 degrees F (200 degrees C).
In a shallow dish, combine the flour, salt, pepper, garlic powder, onion powder, and paprika.
In a separate shallow dish, whisk together the cornstarch and water until smooth.
Dip each fish fillet in the flour mixture, then in the cornstarch mixture.
Heat the oil in a large skillet or frying pan over medium heat.
Fry the fish fillets in batches for 2-3 minutes per side, or until golden brown and cooked through.
Transfer the fish fillets to a baking dish and bake for 10-15 minutes, or until heated through.
Serve immediately with your favorite dipping sauce.
Here are some tips for making fish fry:

Use fresh fish fillets. Frozen fish fillets can be used, but they will not be as crispy.
Make sure the fish fillets are dry before dredging them in the flour mixture. This will help the cornstarch mixture adhere to the fish better.
Do not overcrowd the pan when frying the fish fillets. This will lower the temperature of the oil and the fish will not cook evenly.
Be careful not to overcook the fish fillets. They should be cooked through, but still moist.
Serve the fish fry immediately with your favorite dipping sauce.