CHICKEN AND SWEET CORN SOUP

CHICKEN AND SWEET CORN SOUP

INGREDIENTS FOR CHICKEN AND SWEET CORN SOUP

1 CUP CHICKEN PIECES
1 CUP SWEET CORN PULP
4 CUPS WATER
1-2 T.SP. CORN FLOUR
1 NO SMAll EGG
2 TBS SOYA SAUCE
SALT TO TASTE

METHOD OF REPARATION OF CHICKEN AND SWEET CORN SOUP

1) Boil chicken in the water for hall an half.
2) Decant the stock into another pan.
3) Separate the meat from the bones and keep aside.
4) Now boil the stock over the fire ,add the chicken pieces and corn pulp.
5) Mix the corn flour in a little water and add to the soup.
6) Beat the egg and pour into it in a thin stream.
7) Remove from fire and add soy sauce,pepper and serve hot.

POTATO PARATHAS

POTATO PARATHAS

INGREDIENTS FOR POTATO PARATHAS

2 CUPS MAIDA
1/2 CUP SOOJI
1 CUP MILK
1 CUP BOILED AND MASHED POTATO
1/2 CUP BOILED AND MASHED CARROT
3/4 JAGGERY POWDER
1/2 GROUND NUT POWDER A FEW CARDAMON
SALT TO TASTE

METHOD OF PREPARATION OF POTATO PARATHAS

1) PREPARE A DOUGH WITH MAIDA,SOOji,MILK AND SALT.

2) MIX THE MASHED VEGETABLES,JAGGERY AND GROUNDNUT POWDER.FRY IN A
THAVA UNTIL THE WATER IS COMPLETELY DRY.

3) FORMS SMALL BALLS AND KEEP ASIDE. ROLL OUT THE DOUGH INTO PURIS.

4) PLACE A BALL IN EACH PURI AND SEAL THE EDGES AND SHAPE INTO A BALL.

5) ROLLOUT INTO THICK CHAPATI, AND FRY OVER HOT TAVA.

MATTAR PANEER

SWEET SOUR PRAWNS

SWEET SOUR PRAWNS

INGREDIENTS FOR SWEET SOUR PRAWNS

1 CUP OF SHELLED PRAWNS
1 CUP OF CARROT S- DICED
1 CUP OF SPRING ONION- CUT IN LONG BITS
2 TSP OF CORN FLOUR
1 TSP OF SOYA SAUCE
2-3 TSP OF TOMATO KETCHUP
1/2 TSP OF AGINO -MOTO
1 TSP OF VINEGAR
1/2 CUP OF MAIDA
1 NO OF EGG WITHE
3 DROPS OF RED COCHINEAL
2 TSP SUGAR

METHOD OF PREPARATION OF SWEET SOUR PRAWNS

1) SALT THE PRAWN AND KEEP ASIDE.
2) MAKE A BETTER OF MAIDA,EGG WHITE AND WATER.
3) DIP THE PRAWN IN THE BETTER, DEEP FRY IN OIL AND DRAIN.
4) FRY THE CARROTS AND ONION AND DRAIN THEM ALSO.
5) INTO THE REMAINING OIL PUT CORN FLOUR.
6) WHEN IT BUBBLES AND 2 CUP OF WATER AND STIR IT WELL
7) WHEN IT BOILS ADD SALT, VINEGAR, SUGAR, KETCHUP,COHINEAL AGINO- MOTOAND SOYA SAUCE AND BLEND WELL.
8) ADD THE FRIEND MEAT AND VEGETABLES AND SERVE HOT.

SWISS ROLL

SWISS ROLL

Ingredients for Swiss Roll

100 gm of maida
100 gm of sugar
3 nos of eggs
1/4 tsp baking powder
1 tsp powdered vanilla
essence jam for filling
2 sheets grease paper

Method of preparation of Swiss Roll

1) Sieve together maida and baking powder.
2) Beat egg and sugar and warm over a double boiler until it becomes creamy.
3) When it cools;fold in the flour and vanilla.
3) Line a Swiss roll tray with greased paper and transfer the mixture into it.
4) Spread out and brake at medium temperature for 7-10 minutes.
5) Turn out onto grease paper,which is previously sprinkled with powdered sugar.
6) Spread jam on top and roll with the help of the paper.
7.) Cut into slices.

KEEMA BREAD ROLLS

KEEMA BREAD ROLLS

INGRIDENTS FOR KEEMA BREAD ROLLS

6 SLICES OF BREAD
1/2 CUPS OF COOKED MINCE MEAT
2 NOS OF GREEN CHILLIES
1'' PIECE OF GINGER
1NO OF ONION
1 TSP LEMON JUICE SALT TO TASTE
OIL FOR FRYING

METHOD OF PREPARATION OF KEEMA BREAD ROLLS

1) Heat oil in a tawa
2) Fry the green masala and the mince meat.
3) Add salt and a little water and fry again.
4) Remove from fire and cool.
5) Brush water on the bread slices and let them soak for 15 minutes .
6) Now place a spoonful of the filling on each slice.
7) Fold and press lightly and fry in oil to a brown colour.

Full Chicken Roast

Full Chicken Roast

Ingredients for the Full Chicken Roast

One no of tender chicken or broiler-dressed and gutted
One Tsp of ghee
salt and pepper to taste

For filling
One No of potato-boiled and mashed
One Slice of bread -soaked in milk
One no of onion
Two Nos of green chillies
1/2"piece of ginger
Liver and heart of the bird-cut fine
salt and pepper to taste

Method of preparation of Full Chicken Roast

1) Mix the above ingredients for the filling.
2) Stuff the bird with this and stitch up the slit with a needle and thread.
3) Apply pepper and salt all over.
4) Tie up the legs together.
5) Fasten the wings and neck on to the chest .
6) Brush liberally with ghee and bake.
7) While baking turn the bird over for even browning.
8) After about 1 1/2 hours, insert a splinter into the bird.
9) If it passes through easily, the bird is cooked.

Rogan josh

Rogan josh

Ingredients for Rogan josh


1/2 kg of mutton
2-3 nos of onion-sliced
2-3 nos of tomatoes
2 tsp.of grated coconut
1 tsp of gram masala
2 tsp of of chilly powder
1/2 tsp of jeera
1/2 tsp of haldi powder
2-3 nos of green chillies
1/2''piece of ginger
5 cloves of garlic
A small bunch coriander leaves
1/2 cup of curds
10-15 nos of almonds
1/2 cup of ghee
salt to taste

Method Of preparing Rogan josh

1) Blanch and mash the tomatoes.
2) Slice onions and keep aside.
3) Grind the rest of the ingredients to a fine paste.
4) Fry the onion in the ghee until golden brown.
5) Add the tomato pulp and later the masala and fry till oil separates.
6) Add mutton and continue frying for a few minutes more.
7) Add salt and enough water and cook till the gravy is thick.

Pork Sorpotel

Pork Sorpotel

Ingredients for Pork Sorpotel

1/2 kg of fatty pork
1/4 kg of pork liver
2 tsp kashmir chilly powder
1 tsp pepper
1 tsp jeera
12 pods garlic
1'' piece ginger
1 tsp garam masala
1 tsp haldi powder
1/2 cup vinegar

Method of preparing Pork Sorpotel

1) Grind all the ingredients from chilly powder to haldi powder in vinegar
2) Cut the pork pieces and fry in a pan till all the fat is melted.
3) Pour out the fat into a deep pan.
4) Cut the liver into small pieces
5) Heat the melted fat and fry the ground masala.
6) Now add the meat pieces and liver and fry again.
7) Add water and bring to boil.
8) Simmer till the meat is tender.
9) Add more vinegar if desired.
10) Serve with rice.(this dish tastes better if reheated and served next day)

Dal Pie

Dal Pie

Ingredients for Dal Pie


1/4 cup of masoor dal
1/4cup of moong dal
1/4cup of chana dal
1/4 cup of maida
1/2 t.sp. of rye
1/2 t.sp. of chilly powder
1/2 t.sp. of jeera
3-4 cloves of garlic
1/4 cup of ghee or margarine
salt to taste

Method of preparing Dal Pie

1) Soak all the dals overnight and grind to paste.
2) Temper a spoon of oil in a tawa with the rye.
3) Add all the masala and the ground dal paste.
4) Cook for a while and cool.
5) Make a pastry of maida,fat and salt.
6) Knead lightly and divide into 2 balls.
7) Rolls out into 1/4 pastry.
8) Line a greased pie dish with one pastry.
9) Prick the pastry with a fork .
10) Spread the cooked dal and cover with the other one.
11) Prick the top one also and bake for 30 minutes.

Carrot Pudding

Carrot Pudding

Ingredients for Carrot Pudding

1 3/4 kgs red carrot peeled amd grated
1/4 cup milk
2 cups sugar
400 gm mava crumbled
7 teaspoon ghee
20 almonds blanched and sliced

Method of Cooking Carrot Pudding

1. Put carrots and milk into cooker

2. Close cooker. Bring to full pressure on high heat.

3. Remove cooker immediately from heat.

4. Release pressure with slight lifting of vent weight. Open cooker

5. Place cooker with carrot on high heat. Add sugar

6. Cook till liquid dries up (Approximately 15 minutes) stirring occasionally

7. Add Mava and ghee. Cook till ghee shows separately (10 minutes)stirring constantly

8. Serve Hot garnished with almonds

Chocolate Sauce

Chocolate Sauce

Ingredients for Chocolate Sauce

2 tsp cocoa
1 tsp butter
1 cup milk
2 tsp sugar

Method for the preparation of Chocolate Sauce

1. Melt the butter and add sugar

2. Mix cocoa and milk and add to the above .

3. Boil until thick and creamy .

4. Cool and store

Mince Meat Pancake

Mince Meat Pancake

Ingredients For the Mince Meat Pancake

For the Pancake

60 gm maida
1 no egg
1 cup milk or coconut milk
A pinch of salt

For the Filling

1 cup cooked minced meat
1 tsp tomato sauce
pepper and salt to taste

Method for the preparation of Mince Meat Pancake

1. Mix the mince, sauce, pepper and salt and keep for the filling.

2. Meanwhile mix a natter of the above ingredients and make pancakes,

3. Roll the pancake with a little of the filling and serve hot.

Prawn Balchu

Prawn Balchu

Ingredients for the preparation of Prawn Balchu

1 cup shelled prawns
1/2 cup vinegar
2 -3 tsp chilly powder
2 tsp garlic and ginger paste
1/2 cup oil
1 no onions cut fine
tsp salt to taste

Method for the preparation for Prawn Balchu

1. Heat oil in a pan

2. Fry prawns adding a little salt.

3. Drain and cool .

4. Now fry onions, add paste and remove from fire.

5. Add chilli powder and vinegar and more salt.

6. Cool and mix with prawns

Mango Fool

Mango Fool

Ingredients for Mango Fool

4 green mangoes
1-2 cups sugar
milk as desired
vanilla essence

Method for the preparation of Mango Fool

1. Boil the mangoes with skin until they are very soft.

2. Cool and peel, scrape out the pulp and mix with sugar

3. Boil again till the sugar is dissolved.

4. Cool and add essence.

5. Mix equal parts of milk and mango fool.

6. Serve with crushed ice.

BEET ROOT WINE

BEET ROOT WINE

Ingredients for Beet Root Wine

1 kg beet root
3/4 kg sugar
1 lite water
30 gm yeast
juice of 2 limes

Method for the preparation of Beet Root Wine

1. Boil and cut the beet root into small cubes.

2. Add water and boil again for 10 minutes.

3. Cool and strain through muslin, add lime juice.

4. Pour the liquid into brewing vessel and sprinkle dry yeast on top.

5. secure the mouth with 2 layers of cloth and keep in warm place .

6. After 14 days, decent the clear solution into clean bottles and store.

7. Use only after 2 months, when the wine has matured.

Chocolate Sauce

Chocolate Sauce

Ingredients for the preparation of Chocolate Sauce

2 tsp cocoa
1 tsp butter
1 cup milk
2 tsp sugar

Method of preparing Chocolate Sauce

1. Melt the butter and add sugar.

2. Mix cocoa and milk and add to the above.

3. Boil until thick and creamy.

4. Cool and store.

Fish Pie

Fish Pie

Ingredients

1/2 kg fish (pomfret or surmai) boiled and flaked
1/4 kg potato- boiled and mashed
1/2 cup milk
1 tsp butter or daida
salt to taste

Method

1. Mix the fish, salt, pepper and a little milk.

2. Spread it in a greased pie dish.

3. Mix the mashed potatoes with salt, butter and the rest of the milk till it is soft.

4. Press the potato over the fish to make an even layer.

5. Smoothen the top with a knife and carve design on, it.

6. Bake till it is lightly brown.

Sultana Bread Pudding

Sultana Bread Pudding

Ingredients

2 slices Soft bread
1 no egg
3 tsp sugar
1 cup milk
1 tsp butter
2 tsp cornflour
4 tsp sultanas or kismis

Method

1. Soak bread in milk.

2. Add the rest of the ingredients

3. Mix thoroughly.

4. Beat the egg and blend into the mixture.

5. Bake till set.

Brain Cutlets

Brain Cutlets

Ingredients

2 nos of sheep brain
1 no egg
1/2 tsp pepper powder
1/2 cup day bread crumbs
salt to taste

Method

1. Boil brain in water.

2. Remove and slice into thick pieces.

3. Apply salt and pepper.

4. Dip the slices in beaten egg and roll in bread crumbs.

5. Shallow fry in oil and serve with sliced lime.

Meat Loaf

Meat Loaf

Ingredients

1/2 kg cooked minced meat
4 slice bread
1 egg - (white part)
1 tsp nutmeg powder
1 tsp pepper powder
salt to taste

Method

1. Soak the bread and mash.

2. Mix all the above ingredients into a smooth dough.

3. Shape into a loaf and bake.

Meat Souffle

Meat Souffle

Ingredients

1/4 kg cooked minced meat
2 nos eggs
1 1/2 cup milk
salt and pepper to taste

Method

1. Mix the mince meat with salt and pepper and spread in a greased baking dish.

2. Beat the eggs and milk , add salt and pour over the meat.

3. Bake till the souffle sets.

4. Serve Hot with rice.

Chicken Mary Land

Chicken Mary Land

Ingredients

1 tender chicken -Cut into joints
1 egg beaten
1 cup dry bread crumbs
salt and pepper to taste
oil for frying

For the white sauces

1 tsp butter
1 tsp cornflour
1 cup milk
1/2 tsp pepper
1/2 tsp sugar
1 tsp vinegar
salt to taste

Method

1. Apply salt and pepper to the meat and leaves aside for half an hour.

2. Dip the pieces in beaten egg, roll in bread crumbs and deep fry.

3. Drain and arrange in an oven proof dish.

4. Heat butter in a pan,stir in the corn flour.

5. When it bubbles, add the milk and let boil.

6. Take off the fire and add the condiments .

7. Pour over the chicken and bake till lightly brown.

Duck Curry With Coconut Milk

Duck Curry With Coconut Milk

Ingredients

1 kg duck
2 tsp oil
2 medium sized onions, sliced
5 cm piece ginger, chopped
12 clove garlic, chopped
6 green chillies,slit
4 tsp white vinegar
1 tsp salt
2 cups coconut milks

Ground to a fine paste

5 cm stick cinnamon, broken into pieces
6 cloves
4 white cardamom, peeled
2 tsp coriander powder
2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
2 tsp water

Tempering

1 tsp ghee
1 tsp mustard seeds
4 shallots, chopped
1 stalk curry leaves

Method

1. Cut duck into 5 cm pieces, wash well and drain.

2. Heat oil in a pan, add onions, ginger, garlic and green chillies, and fry till onions turns translucent.

3. Mix in duck, vinegar, salt, spice paste and 3/4 cup water. Cover pan and cook over low heat till duck is half done.

4. Pour in coconut milk and bring to boil. Lower heat and simmer gently till duck is cooked and gravy has thickened.

5. Heat ghee for tempering in a small pan and sprinkle in mustard seed. when they start sputtering, add remaining ingredients and fry till shallots turns brown.

6. Pour contents of pan into curry, mix well and serve hot with rice.

Moily With Fish Steamed In Banana Leaves

Moily With Fish Steamed In Banana Leaves

Ingredients

4 whole fish, about 20 cm size

2 large banana leaves

Moily curry prepared as given in Fish/ Chemmeen moily-II.

Substituting 2 tsp powered sun-dried prawns for the sea food.

Ground to a fine paste

6 sprigs coriander leaves

4 green chillies, chopped

2 clove garlic, chopped

3 cm piece ginger, chopped

A walnut sized ball of seeds lees tram arid.

1 tsp cumin powder

A pinch of asafoetida powder

1 tsp salt

4 tsp water

Method

1. Clean fish, keep whole, wash and drain thoroughly.

2. Coat fish with ground paste and stuff with any remaining paste.

3. Clean banana leaves with damp cloth on both sides,dry and pass over a live flame to make them pliable Cut into pieces large enough to wrap fish.

4. Wrap fish in banana leaves, using toothpicks to secure the parcels, and steam for 2 -5 minutes, till banana leaves turns blackish-brown.

5. To serve, open parcels, place fish in a dish and pour moily curry over them.

Drum Stick Leaf Curry

Drum Stick Leaf Curry

Ingredients

100 gm drumstick leaves
2 tsp oil
1 tsp mustard seeds
1 stalk curry leaves
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 salt

Ground to a fine paste

1/2 medium sized, fresh coconut, grated
3 shallot, chopped
A pinch of cumin seeds
3/4 cup water

Method

1. Clean and wash drum stick leaves, and drain well.

2. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add curry lesves and spice powder, and fry over low heat for 30 seconds, stirring constantly.

3. Add salt and drum stick leaves, and fry over moderate heat for 10 minutes, stirring occasionally.

4. Mix in coconut paste and 1/4 cup wate, and bring to boil. Remove from heat immediatley and serve with rice .

Meat Cooked with Ground Coconut

Meat Cooked with Ground Coconut

Ingredients

500 gm mutton or beef
2 medium sized onions
3 medium tomatoes, quartered
3 green chillies, slit
5 cm piece ginger, chopped
1 tsp salt

Coconut -spice paste

1 tsp oil
1/2 medium sized fresh coconut grated
6 shallot, chopped
12 dry red chillies, torn into pieces
1 stalk curry leaves
2 tsp coriander powder
2 cloves garlic chopped
1 tsp black pepper powder
5 cm stick cinnamon, broken into pieces
3 cloves
1 tsp fennel seeds
1 tsp turmeric powder

Tempering

1 tsp oil
1 mustard seeds
4 shallots, chopped
1 stalk curry leaves

Method

1. Heat oil for coconut spice paste in a frying pan. Add coconut, shallots, red chillies and curry leaves, and dry, stirring constantly, till coconut turns brown. Mix in a coriander powder and remove from the heat.

2. Allow to cool, mix with remaining ingredients for paste and grind with 3/4 cup water to a fine paste . Wash meat, drain and cut into 3 cm pieces.

3. Place meat, onions, tomatoes, green chillies, ginger , salt, and 1/2 cup water in a pressure cooker and cook under pressure for 30 minutes.

4. Stir in coconut - spice paste and boil to gravy thickens.

5. Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add remaining ingredients and fry till shallots turn brown.

6. Pour remaining content of pan into curry, mix well and serve hot with rice or pathiri or porotta.

Sweet mango preserve

Sweet mango preserve

Ingredients

1 kg ripe, slightly sweet mangoes
50 gm salt
syrup made from 100 gm jaggery
25 gm red chilli powder
10 gm asafoetida powder

Method

1. Wash mangoes and dry thoroughly. Cut into 8 pieces each and discard the seeds.

2. Mix in salt and keep in the sun for 2 days.

3. Place jaggery syrup in a pan over heat and boil till sticky.

4. Mix in spice powder and add mangoes.

5. Mix well and place pan in the sun, covered with a clean muslin cloth, till jaggery syrup dries. Stir once in a while.

6. Store in an airtight jar and use after 3 days.

Prawn Curry with Unripe Papaya and Coconut Milks

Prawn Curry with Unripe Papaya and Coconut Milks

Ingredients

200 gm medium sized prawns
150 gm unripe papaya
3 tsp oil
2 medium sized onions, chopped
3 medium sized tomatoes, chopped
1 tsp salt
3/4 cup coconut milk
1 tsp white vinegar

Ground to a fine paste

2 cloves garlic, chopped
3 cm piece ginger, chopped
6 dry red chillies, torn into pieces
1 tsp para boiled rice
2 tsp black pepper powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
2 tsp coriander powder
1/4 cup water

Method

1. Shell prawns, remove heads, de-vein and wash

2. Peel papaya, remove seeds and cut into the same size as prawns.

3. Heat oil in a pan, add onions and fry till translucent.

4. Mix in spice paste and fry for a minutes, stirring constantly.

5. Add prawns and fry for 5 minutes, stirring Occasionally.

6. Mix in papaya, tomatoes and salt and cook over low heat, stirring once in a while, till papaya is tender.

7. Pour in coconut milk and vinegar, mix well and remove from heat. Serve with porotta or pathiri.

Stir Fried Tender Jack fruit With Coconut

Stir Fried Tender Jack fruit With Coconut

Ingredients

500 gm jack fruit
1 tsp salt
2 tsp coconut oil
1 tsp mustard seeds
2 shallots, chopped
1 stalk curry leaves

Ground to a coarse paste

1 medium sized fresh coconut grated
3 shallots, chopped
10 dry red chillies, torn into pieces
1/2 tsp turmeric powder
A pinch of cumin seeds

Method

1. Remove outer part of jack fruit and inner fibres, and cut fruit into large pieces along with any unripe seeds.

2. Place in a pressure cooker with salt and 3/4 cup warm water and cook under pressure for 10 minutes .

3. Remove from heat, allow to cool and mash well.

4. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add shallots and curry leaves, and fry till shallots turn browns

5. Add coconut paste and jack fruit, stir-fry till dry.

Spicy Beef Curry

Spicy Beef Curry

Ingredients

1 kg boneless beef
4 tsp white vinegar
1 tsp salt
5 cm piece ginger, chopped
1 1/4 turmeric powder
1 1/2 tsp + 1 1/2 tsp oil
2 medium sized onions, chopped
4 cloves garlic, chopped
8 green chillies, slit
1 stalk curry leaves
1 tsp mustard seeds
1 tsp plain flour
1 tsp coriander powder
1 tsp black peppercorns, crushed

Method

1. Wash meat, Drain and cut into 4 cm long wide strips.

2. Place in a pressure cooker with vinegar , salt 3/4 cup water and half the ginger and turmeric, and cook under pressure for 30 minutes.

3. Separate meat from stock and set aside.

4. Heat 1 1/2 tsp oil in a pan, add onions, garlic, green chillies, curry leaves and remaining ginger and fry till onions turns translucent.Remove from oil and set aside.

5. Pour remaining oil into pan and sprinkle in mustard seeds. When they start sputtering, sprinkle in flour, Coriander powder, pepper and remaining turmeric , and fry for 2 minutes, stirring constantly.

6. Add meat and saute for 5 minutes.

7. Stir in reserved onion mixture and cook for 2 minutes more.

8. Pour in stock, mix well and cook till gravy thickens.

9. Serve with rice or porotta.

Stir Fried Cauliflower

Stir Fried Cauliflower

Ingredients


250 gm Cauliflower
1 tsp turmeric powder
1 tsp + 1 tsp salt
1 1/2 tsp oil
1 tsp mustard seeds
4 green chillies, slit
1 stalk curry leaves

Method

1. Cut Cauliflower into small florets and wash well .

2. Place 2 1/2 cups water in a pan with turmeric and 1 tsp salt , bring to boil.

3. Remove pan from heat and immerse cauliflower in it for 5 minutes. Drain and dry cauliflower.

4. Heat oil in a kadhai and sprinkle in mustard seeds. When they start sputtering, add green chillies, curry leaves and 1 tsp salt, fry for 2 minutes.

5. Mix in cauliflower and stir fry till completely dry.

Stir-Fried Squid

Stir-Fried Squid

Ingredients

250 gm squid
2 tsp oil
2 green chillies, slit
1 tsp salt

Ground to a coarse paste

2 cloves garlic, chopped
2 tsp fennel seeds
2 tsp red chilli powder
1/2 tsp turmeric powder

Method

1. Remove outer skin of squid, clean, wash throughly and cut into 3 cm pieces

2. Mix ground spices with 4 tsp water

3. Heat oil in a pan over low heat and add squid, green occasionally, till water evaporates.

4. Mix in salt and when completely dry, remove from heat.

Sun-dried Fish-Fry

Sun-dried Fish-Fry

Ingredients

500 gm sun dried fish
4 tsp red chilli powder
1/2 tsp salt
1/2 tsp oil
2 1/2 tsp oil

Method

1. Wash Fish and soak in water for an hour. Drain, dry and cut into 5 cm pieces.

2. Mix chilli powder and salt with 1/2 tsp oil, rub into fish and marinate for an hour.

3. Heat remaining oil in a frying pan and shallow fry fish till crisp.

4. Serve hot wit rice.

Chicken Fry Style -3

Chicken Fry Style -3

Ingredients

1 kg boneless chicken breast
1 cup oil

Marinade

1 1/2 turmeric powder
4 tsp red chillie powder
2 tsp coriander powder
Juice of 1 lime
1 tsp salt

Method

1. Cut chicken, into 5 cm pieces, wash well and pat dry.

2. Combine ingredients for marinade, rub into chicken and marinate for 30 minutes

3. Heat oil in a kadhai over moderate heat, and deep fry chicken in batches till tender and brown.

4. Serve hot.

Seafood Moily

Seafood Moily

Ingredients

500 gm sea food (pearl spot, pomfret, prawns)
2 medium sized onions, chopped
2 medium sized tomatoes, chopped
12 cloves garlic, chopped
1 cm piece ginger julienned
4 green chillies, slit and seeded 2 stalk curry leaves
1 tsp turmeric powder
1 tsp salt
2 tsp lime juice
1 1/4 cups coconut milk

Tempering

1 tsp mustard seeds
2 tsp oil

Method

1 Clean fish(if used) cut into 5 cm pieces , wash and drain. Shell prawns (if used), remove head and e vein and wash and drain.

2. Arrange onions, tomatoes, garlic, ginger , green chillies and curry leaves, in the order given, in layers in a pan. Arrange seafood on top. Sprinkle with turmeric, salt and lime juice , and pour in 3/4 cup water.

3. Cover pan, place over moderate heat and bring to boil, Lower heat and simmer for 2 minutes longer and remove from heat.

4. Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, pour contents of pan into moily and mix gently.

5. Serve with appam, idiappam or pathiri.

Coconut Rice

Coconut Rice

Ingredients

2 cups basmati rice
1 medium sized onions, sliced
3 cloves
5 cm stick cinnamon, broken into pieces
2 white cardamoms
1 medium sized fresh coconut grated
2 1/2 cups coconut milk
1 tsp salt

Ground to a fine paste

2 tsp coriander powder
1 tsp turmeric powder
2 tsp fennel seeds
4 tsp water

Method

1. Wash rice and drain.

2. Heat ghee in a pan, add onion and fry till translucent.

3. Toss in whole spices and fry for a minute till fragrant.

4. Stir in coconut and spice paste, and fry for 5 minutes, stirring constantly.

5. Pour in coconut milk and 1 1/2 cups water. Add salt and bring to boil

6. Stir in rice, bring to boil, lower heat, cover pan and cook till water is absorbed.

7. Serve with a pickle and pappadum.

Stir- Fried Mince With Coconut

Stir- Fried Mince With Coconut

Ingredients

500 gm mutton,minced
2 medium sized onions, sliced
3 green chillies, slit
3 cm piece ginger julienned
2 medium sized tomatoes, chopped
1 tsp salt
1 1/2 tsp oil

Coarsely Ground

1/2 medium sized, fresh coconut, grated
4 shallots, chopped
2 cloves garlic chopped
6 dry red chillies, torn into pieces
1 tsp turmeric powder
1 tsp coriander powder
1 tsp black pepper powder
3 cm stick cinnamon, broken into pieces
2 cloves
1/2 fennel seeds

Method

1. Combine mince, onions,green chilies and ginger in a pressure cooker with scant 1/2 cup water and cook under pressure for 30 minutes.

2. Open cooker,add tomatoes, salt and coconut-spice paste, and cook over high heat till dry, stirring constantly.

3. Mix in oil and remove from

4. Serve hot with rice

Meat With Tapicoa

Meat With Tapicoa

Ingredients

200 gm boneless mutton or beef
500 gm tapioca
1/2 tsp + 1 tsp salt
1 tsp ghee
8 shallots, chopped
3 dry red chillies, torn into pieces
2+2 stalks curry leaves
1/2 tsp turmeric powder
1 tsp red chillie powder

Method

1. Wash meat, drain and cut into 3 cm pieces.

2. place in a pressure cooker with scant 1/2 cup water and cook under pressure for 30 minutes.

3. Peel, clean and wash tapioca, cut into 1 cm pieces.

4. Place in a pan with water to cover completely. Bring to boil over high heat and cook till tender.

5. Remove from heat, drain and mash with 1/2 tsp salt.

6. Heat ghee in a pan , add shallots, red chillies and 2 stalk curry leaves, and fry till shallots turn brown.

7. Add spice powder, 1 tsp salt, 2 stalk curry leaves and meat with its stock. Mix well and cook over moderate heat for 2 minutes.

8. Mix in a tapioca and serve.

Beaf With Coconut

Beef With Coconut

Ingredients

500 gm beef
3 green chillie ,slit
3 cm piece ginger chopped
1 tsp black pepper powder
1 tsp salt
1 1/2 tsp oil
1/4 medium sized fresh coconut , chopped
2 medium sized onions, chopped
1 stalk curry leaves

Ground to a fine paste

10 dry red chillies, torn into pieces
1 tsp coriander seeds
1 tsp turmeric powder
2 cloves
3 cm stick cinnamon, broken into pieces
1/4 cup water

Method

1. Wash meat, drain and cut into 3 cm pieces

2. Place in a pressure cooker with green chillies, ginger, pepper, salt and 1/2 cup water, and cook under pressure for 30 minutes.

3. Heat oil in a pan, add coconut and onions, and fry till coconut turns brown, stirring constantly.

4. Mix in curry leaves and spices paste, and fry for 2 minutes , stirring constantly

5. Add meat with its stock and cook, stirring occasionally, till dry,

Coconut Chutney

Coconut Chutney

Ingredients

1 1/2 tsp oil
1 tsp mustard seeds
1 tsp husked black bean(urad dal) -optional
2 shallots. chopped
1 stalk curry leaves
1/2 tsp salt

Ground to a fine paste

1/2 medium sized fresh coconut grated
4 green chillies, chopped or 6 dry red chillies torn into pieces
2 shallots, chopped
3/4 cup water

Method

1. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add dal,shallots and curry leaves, and fry till shallots turn brown.

2. Mix 1/2 cup water and salt into ground coconut paste and stir in. Bring to boil and cook for a minute.

3. Remove from heat and serve with idli, dosai or Vadai.

Unleavened Rice Bread with Coconut

Unleavened Rice Bread with Coconut

Ingredients

2 1/2 cups paraboiled rice
1/2 medium sized fresh coconut, grated
4 shallots, chopped
A pinch of cumin seeds
1 tsp salt
3 tsp ghee
rice flavour for dusting

Method

1. Wash rice and soak in warm water for 8 hours.

2. Darin rice and grind to a thick dough with coconut, shallots, cumin and 3/4 cup water. Mix in salt.

3. Heat a tava or gridle, spread a little ghee on it. Spread a ladle of dough on tava and cook on both sides till golden brown.

4. Serve hot with some spice meat curry.

Chicken And Wheat Porridge (ALISA)

Chicken And Wheat Porridge

Ingredients

500 gm white wheat
250 gm boneless chicken
2 medium sized onions, chopped
5 cm stick cinnamon, broken into pieces
1 1/2 tsp salt
4 tsp + 6 tsp ghee
1 heaped tsp cashewnuts
10 shallots .chopped

Method

1. Wash wheat and chicken, and drain. Cut chicken into 1 cm pieces.

2. Place wheat, chicken, onions, cinnamon, salt, 4 tsp ghee and 5 liter water in a heavy - based pan cook, stirring frequently, for about 40 minutes till wheat is well cooked and soft, water has evaporated.Transfer to a wide platter.

3. Heat 6 tsp ghee in a pan, add sultans and fry till they puff up. Remove from pan, drain and set aside. Add cashew nuts and fry till golden brown. Remove from pan, drain and set aside. Add shallots to pan and fry till brown.

4. Make a shallow depression in the center of the alisa and pour in the ghee and fried shallots. Garnish with reserved sultans and cashewnuts.

5. Serve the alisa with sugar sprinkled on it.

Coconut Filled Plantain Fritters

Coconut Filled Plantain Fritters

Ingredients

1 kg ripe plantains
1/2 cup sugar
1/2 medium sized fresh coconut, grated
5 eggs, well beaten
4 white cardamoms, powdered
1 cup oil

Method

1. Peel plantain and cut into 5 cm pieces

2. Steam plantain for 10 minutes and grind to a fine paste.

3. Place sugar with 1 cup water in a pan over a moderate heat and stir till sugar dissolves.Bring to boil and boil till syrup thickens.

4. Add coconut and keep cooking and stirring till it dries.

5. Add eggs and cardamom powder and continue to cook and stir till completely dry. Remove from heat and allow to cool.

6. Shape plantain paste into small balls and flatten on your palm. Place 1 tsp coconut mixture in the center and cover with plantain paste to form oval fritters.

7. Heat oil in a kadhai and deep fry fritters till golden brown.

8. Remove from oil drain and serve warm.






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Baked Eggs

Baked Eggs

Ingredients

10 eggs, lightly beaten

1 cup sugar

3 white cardamoms, powdered

1 tsp ghee

2 shallots

Method

1. Beat eggs with sugar and cardamom powder in a bowl till light and fluffy.

2. Heat ghee in a frying pan, add shallots and fry for about 3 minutes till golden.

3. Stir in eggs and remove pan from heat.

4. Cover pan with a flat lid which has a ridge. Keep red hot coals over the lid for 20 minutes and for 2-3 minutes below the pan. You can also bake it in an oven pre-heated to 180 degree for 5 minutes .

5. Cool, unmould and serve.

Chicken Curry without Coconut

Chicken Curry without Coconut

Ingredients

500 gm chicken
3 medium sized onions, chopped
3 cm piece ginger, julienned
4 tsp oil
1 tsp salt
4 medium tomatoes,chopped
1 stalk curry leaves

Ground to a fine paste

10 shallots,chopped
3 cm piece ginger,chopped
8 clove garlic ,chopped
10 dry red chillies,torn into pieces
1 tsp cumin seeds
1 tsp fennel seeds (badi saunf)
20 black peppercorns
1/2 tsp turmeric powder
1/4 cup water

Method

1. Cut chicken into 5 cm pieces, wash well and drain

2. Heat oil in a pan, add onions and fry till translucent.

3. Mix in ground paste and fry for 2 minutes. Remove half the onions- spice paste from pan and set aside.

4. Add chicken, ginger and salt to pan and saute till chicken is cooked.

5. Mix in tomatoes, Curry leaves and 3/4 cup water, and cook over low heat till oil separates.

6. Stir in reserved onions- spice paste and remove from heat.

7. Serve with rice or porotat, Appam or idiappam

Pork Curry

Pork Curry

Ingredients

1 kg pork
2 tsp oil
4 medium sized onions, chopped
2 medium sized tomatoes, chopped
1 tsp white vinegar
2 tsp salt

Ground to a fine paste

2 1/2 tsp sultans
1 whole garlic, chopped
5 cm piece ginger, chopped
4 green chillies, chopped
A walnut sized ball of seeds less tamarind
1 tsp black pepper powder
2 tsp turmeric powder
6 cloves
5 cm stick cinnamon, broken into pieces
1 tsp mustard seeds
2 tsp water

Method

1. Wash pork, drain and cut into 3 cm pieces

2. Place in a pressure cooker with 3/4 cup water and cook under pressure for 30 minutes .

3. Strain and reserve pork and stock.

4. Heat oil in a pan, add onions and tomatoes, and fry till onions turn translucent.

5. Mix in spice paste and fry for 2 minutes.

6. Add pork and fry till brown, stirring occasionally.

7. Stir in stock, vinegar, salt and 3/4 cup water. Cover pan and cook over low heat for 30-40 minutes, till pork is tender and gravy is thickens.

8. Serve hot with rice or porotta.

Deep Fried Spicy Mussels

Deep Fried Spicy Mussels

Ingredients

1 kg mussels
1/2 cup oil

Ground to a fine paste

3 cm piece ginger ,chopped
8 clove garlic,chopped
4 tsp red chillie powder
1/4 cumin seeds
2 tsp salt
4 tsp water

Method

1. Wash and scrub mussels well. With a sharp knife, Scrape off the poisonous beards and filaments at the joints if the shells. Wash again

2. Place mussels in a pan with water to cover and boil for 30 minutes. Drain and prise open shells with the edge of a knife. Discard shells, rinse mussels in fresh water and drain well.

3. Rub spice paste into mussels and marinate for 15 minutes.

4. Heat oil in a kadhai and deep fry mussels for about 10 minutes till golden.

5. Drain and serve.

Crab With Coconut

Crab With Coconut

Ingredients

500 gm crab meat
2 green chillies,slit
3 cm piece ginger, chopped
2 petals cambodge, torn into pieces
1 tsp salt
1 stalk curry leaves, crushed
1 1/2 tsp coconut oil

Ground to a coarse paste

1/2 medium sized fresh coconut, grated
2 clove garlic hopped
1 tsp cumin seeds
3 tsp red chillies powder
1 tsp coriander powder
1 tsp turmeric powder

Method

1. Clean crab meat and wash throughly

2. Combine crab meat, green chillies, ginger,cambodge, salt,coconut paste and scant 1/2 cup water in a pan and cook over low heat till water evaporates.

3. Remove from heat, and add curry leaves and coconut oil. Mix well serve.

Prawn Cutlet

Prawn Cutlet

Ingredients

500 gm medium sized prawns

1/4 cup rice flavor

6 green chillies, chopped

10 shallot ,chopped

3 cm piece ginger ,chopped
2 stalk curry leaves ,chopped
1 tsp salt
1 cup oil

Method

1. Shell prawns, remove heads, devein and wash.

2. Place prawns in a pan with scant 1/2 cup water and cook over high heat till tender.

3. Mash well and mix remaining ingredients except oil. Roll mixture into walnut sized balls and flatten to from cutlets.

4. Heat oil in a kadhai and deep fry cutlets till golden.

5. Serve with rice or porotta or as a snack

Fried Banana And Rice Sweet

Fried Banana And Rice Sweet

Ingredients

150 gm ripe table bananas
syrup made from 150 gm jaggery
250 gm rice flour
1 tsp cumin powder
1 tsp ginger powder
1/2 tsp salt
2 1/2 cup oil

Method

1. Peel banana and mash to a smooth paste. Add jaggery syrup, rice flour, cumin, ginger , salt and 2 tsp water, and mix well to form a smooth batter.

2. Heat an appam mould and pour oil. When oil reaches smoking point, pour 1 tsp batter into each moul and deep fry.

Prawn Curry With unripe Pappaya And Coconut Milk

Prawn Curry With unripe Pappaya And Coconut Milk

Ingredients

200 gm medium sized prawns
150 gm unripe papaya
3 tsp oil
2 medium sized onions, chopped
3 medium sized tomatoes,chopped
1 tsp salt t
3/4 cup coconut milk
1 tsp white vinegar

Ground to a fine paste

2 clove garlic, chopped
3 cm piece ginger
6 dry red chillie, torn into pieces
1 tsp para boiled rice
2 tsp black pepper powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 turmeric powder
2 tsp coriander powder
1/4 cup water

Method

1. Shell prawns, remove hands, devein and wash.

2. Peel papaya, remove seeds and cut into the same size as prawns

3. Heat oil in a pan, add onions and fry till translucent.

4. Mix in spice paste and fry for a minute, stirring constantly .

5. Add prawns and fry for 5 minutes, stirring occasionally.

6. Mix papaya, tomatoes and salt, cook over low heat, stirring in a while, till papaya is tender

7. Pour in coconut milk and vinegar, mix well and remove from heat. Serve with porotta pr pathiri.

Amla Pickle

Amla Pickle

Ingredients

1 kg amla
1/2 cup + 1/2 sesame seed oil
100 gm red chillie powder
20 gm asafoetida powder
10 gm powdered mustard seeds
100 gm salt

Method

1. Wash amla and dry throughly.

2. Heat 1/2 cup oil in a frying pan and saute amla till golden brown

3. Heat remaining oil in another pan, remove from heat and add spice powder and salt

4. Mix well and add amla. Mix again and store in an airtight jar. Use after 3 months.

Stir-Fried Squid

Stir-Fried Squid

Ingredients


250 gm Squid
2 tsp oil
2 green chillies, slit
1 tsp salt


Ground to a coarse paste


2 clove garlic, chopped
2 tsp fennel seeds
2 tsp red chillies powder
1/2 tsp turmeric powder

Method

1. Remove outer skin of squid, clean, wash throughly and cut into 3 cm pieces.

2. Mix ground spice's with 4 tsp water.

3. Heat oil in a pan over low heat and add squid, green chillies and spices paste. Mix well and cook, stirring occasionally, till water evaporate.

4. Mix in salt and when completely dry, remove form the fire.

5. Serve hot with rice or Appam

Ashgourd Curry With Buttermilk

Ash gourd Curry With Buttermilk

Ingredients

500 gm ash gourd
1 tsp turmeric powder
2 1/2 cup sour buttermilk
1 tsp salt
1 stalk curry leaves

Ground to a fine paste

1/2 medium sized, fresh coconut grated
10 green chillies, chopped
A pinch of cumin seeds
1 tsp para boiled ice (soaked in water for 15 minutes and drained 3/4 cup water)

Tempering

2 tsp oil
1/2 tsp mustard seeds
3 dry red chillies, torn into pieces
1/2 tsp fenugreek seeds

Method

1. Peel, clean and cut ash gourd into 5 cm cubes.

2. Combine ash gourd,turmeric and 3/4 cup water in a pan, place over high flame and boil for 15-20 till tender.

3. Mix coconut paste with butter milk and stir it in with salt. Bring try boil, add curry leaves and remove from heat immediately.

4. Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, toss in remaining ingredients and fry for few moments till fragrant, shaking the pan occasionally.

5. Pour contents of pan into curry, mix well serve.

Shredded Fish with Coconut

Shredded Fish with Coconut

Ingredients

500 gm fish fillet
4 green chillies, slit
3 cm piece ginger , chopped
3 petals cambodge, torn into pieces
1 tsp salt

Ground to a paste

1 medium sized fresh coconut grated
4 shallots, chopped
2 clove garlic, chopped
2 tsp coriander powder
2 tsp red chilli powder
1/2 tsp cumin seeds
1 tsp turmeric powder

Tempering

1 1/2 tsp coconut oil
1 stalk curry leaves

Method

1. Clean fish, wash and chop extremely fine.

2. Place fish, green chillies, ginger, cambodge, salt and coconut paste with scant 1/2 cup water in a pan and bring to boil.

3. Lower heat, cover pan and cook for 10 minutes till no water remains.

Plantain And Egg Dessert

Plantain And Egg Dessert

Ingredients

4 semi ripe plantains
1/2 cup ghee
1 heaped tsp sultans
1 heaped tsp unsalted cashew nuts
3 eggs, lightly beaten
4 white cardamoms, powdered
1/2 cup sugar

Method

1. Peel plantains and cut into 1 cm pieces.

2. Heat ghee in a pan, add sultans and fry till they puff up. Remove from pan, drain and set aside. Add cashew nuts and fry till golden brown. Remove from pan, drain and set aside.

3. Add plantains to a pan and saute for 10 minutes

4. Add eggs, cardamom powder and sugar. Stir vigorously to scrambled eggs, garnish with reserved sultans and cashew nuts, and serve immediately

Mixed Vegetable Curry with Coconut Milk

Mixed Vegetable Curry with Coconut Milk

Ingredients

50 gm string beans
50 gm red pumpkin
50 gm ash gourd
1 small potato
50 gm colocasia
2 1/2 tsp split cashewnuts
8 green chillies, slit
1 tsp salt
1 cup coconut milk (2nd extract)
1/2 cup coconut milk (1 extract)
1 1/2 tsp coconut oil
A pinch of asafoetida powder

Method

1. Trim and string beans, and cut into 3 cm pieces. Peel and cut remaining vegetables into thin, 3 cm slices.

2. Place vegetables, cashew nuts, green chillies, salt and second extract of coconut milk in a pan, and cook over high heat till vegetables are tender.

3. Lower heat, stir first extract of coconut milk, and simmer for 2 minutes.

4. Mix in a oil and asafoetida powder and serve.

Rice with Amaranthus and Coconut

Rice with Amaranthus and Coconut

Ingredients

Scant 1 cup basmati rice
250 gm amaranthus (cholai)
1/2 tsp salt
1/2 medium sized, fresh coconut , grated

Method

1. Wash rice and drain.

2. Wash amaranthus thoroughly and chop very fine.

3. Place 2 1/4 cups water in a pan and bring to boil. Add rice, amaranthus and salt, and bring to boil again. Lower heat, cover pan and cook till water is absorbed.

4. Mix in coconut and serve with a pickle and pappadum.

Amaranthus and coconut Milk Curry

Amaranthus and coconut Milk Curry

Ingredients

150 gm Amaranthus(choali)
1 1/2 tsp oil
1 mustard seeds
1 medium sized onions, chopped
3 cm piece ginger, chopped
10 green chillies, chopped
1 stalk curry leaves
1 tsp black pepper powder
1 tsp salt
1 cup coconut milk

Method

1. Wash amaranthus thoroughly and chop fine.

2. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onion, ginger chillie and curry leaves, fry till onions turn translucent.

3. Mix in amaranthus,pepper and salt, cover pan and cook over low heat for 5 minutes till amaranthus is tender.

4. Pour in coconut milk and cook for 2 minutes longer.

Dried Chilli Fries

Dried Chilli Fries

Ingredients

250 gm green chillies, kept whole with stems intact

1 1/2 cup curd, whisked

1 heaped tsp salt

Method

1. Wash chillies, plunge into bolling water and remove immediately.Spread out on a tray, cover with a thin muslin cloth and keep in the sun for 2 days.

2. Mix salt and curd in a bowl, add chillies and leav for 2 hours.

3. Remove chillies from mixture and spread out on the tray again. Keep in the sun till chillies are completely dry. Store in a bottle

4. Deep fry chillies as required and serve as an accompaniment at a meal where rice is served

Semolina Pudding

Semolina Pudding

Ingredients

2 tsp semolina (sooji/rava)
1 cup milk
1/2 cup sugar
1 tsp ghee
2 shallots, chopped
2 1/2 tsp sultanas (kishmish)
2 1/2 tsp unsalted cashewnuts

Method

1. Boil scant 1/2 cup water in a pan, add semolina, and stir and cook for 10 minutes.

2. Add milk and sugar, bring to boil and remove from heat.

3. Heat ghee in a frying pan, add shallots, sultans and cashew nuts, and fry till shallots turn brown.

4. Remove from heat and pour contents of pan into semolina.

5. Mix well and serve.

Scrambled Ducks' Eggs With Coconut

Scrambled Ducks' Eggs With Coconut

Ingredients

1 1/2 tsp oil
1 tsp mustard seeds
2 shallots, chopped
1 stalk curry leaves
1 tsp salt
6 duck's egg' well beaten

Ground to a Coarse Paste

1/2 medium sized fresh coconut, grated
4 shallots, chopped
A pinch of cumin seeds
1/2 tsp turmeric powder

Method

1. Heat oil in a pan and sprinkle in mustard seeds. when they start sputtering, add shallots and curry leaves, and fry till shallots turn brown.

2. Lower heat, add coconut paste and salt, fry for 2 minutes.

3. Pour in eggs and stir continuously over low heat till scrambled and dry.

4. Serve hot with rice

Savoury Rice Dumplings with Coconut

Savoury Rice Dumplings with Coconut

Ingredients

1 kg parboiled rice
2 medium sized fresh coconut, grated
1 tsp salt

Method

1. Wash rice and soak in water for 3 hours. Drain and grind with 1 1/2 cups water to a thick paste.

2. Grind coconut with salt coarsely. Add to rice paste and mix well.

3. Pinch off orange sized portions of rice paste and shape into round dumplings.

4. Boil 5 liters of water in a pan and drop dumpling into the boiling water. Cook for 15 minutes, remove from water and drain well.

5. The dumplings can also be placed on banana leaves and steamed for 10 minutes.

Coconut Halva

Coconut Halva

Ingredients

2 1/2 cups coconut milk
1 1/4 cup milk
1 1/4 cup sugar
1/2 medium sized fresh coconut freshly grated
50 gm unsalted butter

Method

1. Mix coconut milk in a pan and bring to boil . Add sugar and grated coconut, continue cooking, stirring continuously till it solidifies.

2. Mix in butter and remove from the heat.

3. Spread on a flat greased tray, allow to cool and cut into squres.

Oil Free Mango Pickle

Oil Free Mango Pickle

Ingredients

1 large unripe mango
4 tsp salt

Ground to a fine paste

1 tsp red chilli powder
1 tsp mustard seeds
1/2 tsp asafoetida powder (hing)

Method

1. Wash mangoes, dry thoroughly, cut into 1-cm pieces and discard seeds.

2. Add ground paste and salt to mangoes.

3. Mix well bottle and refrigerate.

4. Use after a week.

Country Style Sardines fry-1

Country Style Sardines fry-1

Ingredients

500 gm fish
1 cup oil

Ground to a fine paste

3 cm piece ginger, chopped
4 tsp red chillie powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp fenugreek seeds
1 tsp white vinegar
1 tsp salt
4 tsp water

Method

1. Clean Sardines, and cut into 3-cm pieces, wash and drain

2. Rub spice - paste into fish and marinate for an hour.

4. Heat oil in a kadhai and deep fry till cooked through and brown.

5. Serve hot with rice

Stir-fried Cauliflower

Stir-fried Cauliflower

Ingredients

250 gm Cauliflower
1 tsp turmeric powder
1 tsp +1 tsp salt
1 1/2 tsp oil
1 tsp mustard seeds
4 green chillies
1 stalk curry leaves.

Method

1. Cut Cauliflower into small florets and wash well.

2. Place 2 1/2 cups water in a pan with turmeric and 1 tsp salt and bring to boil.

3. Remove pan from heat and immerse cauliflower in it for 5 minutes. Drain and dry cauliflower

4. Heat oil in a kadhai and sprinkle in mustard seeds. When they start sputtering, add green chillies, curry leaves and 1 tsp, salt and fry for 2 minutes.

5. Mix in cauliflower and stir-fry till completely dry.

Chcken -Fry (kerala style)

Chcken -Fry (kerala style)

Ingredients

1 kg boneless chicken breast
1 cup oil

Marinade

1 1/2 turmeric powder
4 tsp red chillie powder
2 tsp coriander powder
juice of 1 lime
1 tsp tsp salt


Method


1. Cut chicken into 5 cm pieces, wash well and pat dry

2. Combine ingredients for marinade, rub into chicken and marinate for 30 inutes.

3. Heat oil in a kadhai over moderate heat, and deep fry chicken in batches till tender and brown.

Meat Cooked with Milk

Meat Cooked with Milk

Ingredients


500 gm boneless beef or mutton
1 cup ghee
3 medium sized onions, chopped
6 shallot, chopped
2 stalk curry leaves
1 tsp powdered mustard seeds
1 tsp black pepper powder
1 1/2 cup milk


Ground to a fine paste

6 green chillies , chopped
1 tsp turmeric powder
1 tsp black pepper powder
1 tsp mustard seeds
3 cm piece ginger, chopped
1 1/2 tsp white vinegar
1 tsp salt
4 tsp water


Method


1. Wash meat, pat dry and cut into thin 3 cm long strip.


2. Rub spice paste into meat and marinate for an hour.

3. Heat ghee in a kadhai and deep fry meat in batches. Drain and set aside in a fresh pan.

4. Add onions, shallot and curry leaves to kadhai, and fry till shallots turn brown. Add more meat.


5. Mix spice powder with milk and stir into meat.


6. Place pan with meat on high heat, bring to boil, lowder heat and simmer till gravy thickens.


7. Serve hot with Rice or Porotta.

Curd And Ginger Chutney With Coconut

Curd And Ginger Chutney With Coconut

Ingredients

5 cm piece ginger, ground
2 green chillies, ground
2 tsp grated coconut, ground with 4 tsp water
1 tsp salt
1/2 cup curd, whisked

Tempering

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 stalk curry leaves

Method

1. Mix together ginger, chillies, coconut, salt, curd and 2 tsp water in a bowl

2. Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add cumin and curry leaves. Fry for a moment and pour contents of pan into bowl

3. Mix well and serve.

Liver Curry

Liver Curry

Ingredients

500 gm lamb's liver
1 1/2 tsp oil
10 shallots chopped
3 - cm piece ginger, chopped
3 cloves
1 tsp salt

Ground to a fine paste

3 cloves garlic, chopped
4 tsp red chillies powder
1 tsp black pepper powder
1 tsp turmeric powder
1 tsp cumin seeds
1 1/2 tsp white vinegar
4 tsp water

Method

1. Remove membrane from liver, wash well, drain and cut into 2 - cm pieces

2. Heat oil in a pan, add shallots, ginger and cloves, and fry till shallots turn brown

3. Add liver, salt and spices paste and mix well

4. Stir in scant 1/2 cup water and cook over low flame till liver is tender and gravy thickness

5. Serve with Rice or Porotta.

Prawns with Potato and Coconut

Prawns with Potato and Coconut

Ingredients

250 gm medium sized prawns
2 tsp oil
1 tsp mustard seeds
2 medium sized onions, chopped
3 green chillies, slit
1 stalk curry leaves
1/4 medium sized fresh coconut, chopped
2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp salt
3 medium sized potatoes, cut into 1 cm pieces

Method

1. Shell, prawns, remove heads, devein and wash

2. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onions, green chillies, curry leaves and coconut, and fry, stirring constantly, till coconut turns brown.

3. Stir in prawns, spice powder, salt, potatoes and scant 1/2 cup water. Cover pan and cook over low heat, stirring once in a while, till prawns and potatoes are cooked and gravy dries.

4. Remove from heat and serve with with rice

Country Style Prawns Curry

Country Style Prawns Curry

Ingredients

500 gm medium sized prawns
4 tsp red chillie powder
1 tsp coriander powder
3 green chillies, slit
8 shallot, chopped
3 petals cambodge, torn into pieces
3-cm pieces ginger, chopped
1/2 tsp turmeric powder
1/4 medium-sized, fresh coconut, chopped
1 tsp salt
1 stalk curry leaves
1 1/2 tsp oil

Method

1. Shell prawns, remove heads, de-vein and wash.

2. Place all ingredients except curry leaves and oil, in a pan with 3/4 cup water, and cook over low heat till prawns are cooked and gravy thickens.

3. Mix in curry leaves and oil, and remove from heat.

Fish Roe with Coconut

Fish Roe with Coconut

Ingredients

250 gm fish roe
1/2 medium sized fresh coconut,grated
5 green chillies,chopped
10 shallots, chopped
3-cm piece ginger,chopped
1 stalk curry leaves
1/2 tsp salt
1 1/2 tsp oil

Method

1. Wash roe throughly, remove membrane and chop fine.

2. Combine roe with 1/4 cup water and beat well. Add remaning ingredients except oil and mix well.

3. Heat oil in a pan, add roe mixture and cook over low heat for 10-15 minutes, stirring continuously, till cooked

Shredded Fish with coconut

Shredded Fish with coconut

Ingredients

500 gm fish fillet
4 green chillies, slit
3-cm piece ginger, chopped
3 petals cambodge, torn into pieces
1 tsp salt

Ground to Coarse paste

1 medium -sized fresh coconut, grated
4 shallots, chopped
2 cloves garlic, chopped
2 tsp coriander powder
2 tsp red chillie powder
1/2 tsp cumin seeds
1 tsp turmeric powder

Tempering

1 1/2 tsp coconut oil
1 stalks curry leaves

Method

1. Clean fish, wash and chop extremely fine.

2. Place fish, green chillies, ginger, cambodge, salt and coconut paste with scant 1/2 cup water in a pan and bring to boil.

3. Lower heat, cover pan and cook for 10 minutes till no water remains.

4. Heat oil for tempering in a small pan and add curry leaves. Fry for a few moments and pour contents of a pan into fish.

5. Mix well and serve hot with rice

Fried Fish with Coconut

Fried Fish with Coconut

Ingredients

500 gm fish (pearl spot/ pomfret)
1/2 cup oil

Coconut-Spice paste

1/2 cup grated fresh coconut
12 shallots,chopped
10 dry red chillies,torn into pieces
juice of 1 lime
1/2 tsp turmeric powder
1 tsp salt

Method

1. Clean fish, keep whole with head and wash throughly.

2. Place coconut, shallots and red chillies for coconut spice paste in a pan over low heat and roast till coconut turns brown.

3. Cool and add lime juice, turmeric and salt

4. Grind to a fine paste with 1/2 cup water

5. Rub paste over fish, stuff with remaining paste and marinate for an hour.

6. Heat oil in a frying pan and shallow fry fish on both side till cooked through and brown.

7. Place fish ina platter and pour contents of frying pan over it.

Fish Fry

Fish Fry

Ingredients

500 gm fish
juice of 4 limes
1 cup oil

Ground to a fine paste

4 shallots, chopped
4 green chillies ,chopped
2 cloves garlic, chopped
3-cm piece ginger,chopped
1 stalks curry leaves
1/2 tsp salt
4 tsp water

Garnish

3 medium- sized onions, chopped
3 medium- sized tomatoes, chopped
1/2 tsp red chilli powder
2 green chillies, slit
1 spring coriander leaves, chopped
1 tsp coconut oil
1/2 tsp salt

Method

1. Clean fish,cut into 3-cm pieces, wash and drain.

2. Mix lime juice with spice paste, rub into fish and marinate for 20 minutes.

3. Heat oil in a kadhai and deep fry fish till cooked through and brown. Drain and arrange on a platter.

4. Combine ingredients for garnish and scatter over fish.

Fish Fry

Fish Fry

Ingredients

500 gm fish
1 cup oil

Ground to a fine paste

3-cm piece ginger, chopped
4 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp fenugreek seeds
1 tsp white vinegar
1 tsp salt
4 tsp water

Method

1. Clean fish, cut into 3-cm pieces, wash and drain.

2. Rub spice -paste into fish and marinate for an hour.

3. Heat oil in a kadhai and deep fry fish till cooked through and brown.

Country Style Sardine Curry

Country Style Sardine Curry

Ingredients

25 sardines
4 green chillies, slit
3 petals cambodge, torn into pieces and soaked in 1 cup water
1 tsp salt
1/2 tsp +1 tsp oil
1 stalk curry leaves

Ground to a fine paste

10 dry red chillies, torn into pieces
1 tsp coriander seeds
8 shallots, chopped
1 stalk curry leaves
1/4 cup water

Method

1. Clean sardines, remove heads, cut into 5-cm pieces and wash.

2. Combine sardines,green chillies, cambodge with its soaking liquid, salt 1/2 tsp oil and spice paste in a pan. Mix well and cook over low heat till fish is tender and gravy thickness.

3. Stir in remaining oil and curry leaves, and remove from heat.

4. Serve with rice or kappa puzhukku.

Sun-dried Mango Pickle

Sun-dried Mango Pickle

Ingredients

1 kg unripe mangoes
2 tsp sesame seed oil
100 gm red chilli powder
20 gm asafoetida powder
100 gm salt

Method

1. Wash mangoes and dry thoroughly.Cut into 8 pieces each and discard seeds.

2. Heat oil in a pan till smoking. Lower heat, sprinkle in spice powder and salt, and mix well. Add mangoes, mix well and remove from heat.

3. Cool and place in an airtight jar in the sun for 4 days.

4. Use after a month.

Mango Pickle

Mango Pickle

Ingredients

1 kg unripe mangoes
1/2 cup sesame seed oil
100 gm red chillie powder
20 gm asafoetida powder
10 gm fenugreek powder
100 gm salt

Method

1. Wash mangoes, dry thoroughly, cut into 8 pieces each and discard seeds

2. Heat half the oil in a pan, add mangoes and fry for 5 minutes, stirring constantly

3. Heat remaining oil in a fresh pan till smoking. Cool and sprinkle in spice powder. Mix well pour contents of pan into mangoes.

4. Add salt mix well. Bottle and use after 2 days.

Stir-Fried Cabbage with Coconut

Stir-Fried Cabbage with Coconut

Ingredients

250 gm cabbage
2 tsp coconut oil
1 tsp mustard seeds
1 medium- sized onions, chopped
6 green chillies, slit
1 stalk curry leaves
1 tsp salt
1/2 medium sized, fresh coconut, grated

Method

1. Chop cabbage very fine

2. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onion,green chillies and curry leaves, and fry till onions turns translucent

3. Mix in cabbage and salt.Press down with a spatula, cover pan cook for 5 minutes over low heat.

4. Open pan, add coconut and stir-fry till completely dry.

Note

In a thoran, vegetables are always cut small and cooked with a grated, ground or chopped coconut.