Steamed Jackfruit Cones

Steamed Jackfruit Cones

Ingredients

15 vayana leaves
500 gm ripe jackfruit
250 gm rice flour
syrup made from 250 gm Jagger y
6 white cardamom powder
1/2 tsp cumin powder
1/2 tsp ginger powder
1 medium- sized fresh coconut, grated
1/2 tsp salt

Method

1. Wash and dry vayana (banana,Jackfruit or cinnamon) leaves, shapes the into cones using toothpicks to secure them.

2. Clean jack fruit, remove seeds and grind flesh to a fine paste

3. Mix jack fruit with remaining ingredients

4. Put 1 tsp mixture into each vayana leaf cone. Arrange them upright in a steamer and steam for 10 minutes.

Steamed Rice Delicacy

Steamed Rice Delicacy

Ingredients

2 cups vellappam batter

For the garnishing

3 tsp ghee or coconut oil
1/2 cup cashew nuts, chopped and fried in ghee

Method

1. Pour the batter of 2.5 cm thickness onto a greased plate or a container

2. Steam it for ten minutes

3. Cut it into required shapes and sizes.

4. Spoon coconut oil or ghee over the pieces and garnish it with fried cashew nuts

5. Serve with any gravy curry for breakfast

Vegetable Fingers

Vegetable Fingers

Ingredients

1 cup cabbage, finely chopped
1 cup string beans, chopped
1 cup grated carrot
1 cup grated onion
1 tsp. black pepper
2 tsp. soya sauce
3 tsp. green chili sauce
1/2 tsp. chili powder
2 tsp. ginger paste
2 tsp garlic paste
Salt according to taste
Oil for frying
4 tsp flour finishing

Method


1. Boil the vegetables till they are soft and mushy.

2. Add all the other ingredients along with the flour

3. The boiled vegetables and knead the dough into small finger shaped pieces.

4. Deep fry these pieces in hot oil and drain.

5. Serve hot with any sauce

Paper Dosa

Paper Dosa

Ingredients

1/2 cup parboiled rice
1/2 cup raw rice
1/4 cup urad dal
A pinch baking soda
Salt according to taste
Oil for cooking

Method

1. Wash and soak the parboiled rice, raw rice and urad dal together for 4 hours.

2. Drain and grind to a smooth paste adding enough water to make a batter of dropping consistency.

3. Cover and keep aside to ferment for 10 to 12 hours. Then add the baking soda and salt and mix well.

4. Oil and heat a small non-stick pan on medium flame and pour a cup full of the batter on it.

5. Spread the batter to get a thin brown dosa.Fold in lengthwise

6. Serve hot with chutney or Sambhar

Masala Vadai

Masala Vadai

Ingredients

2 large cups of channa dal,(kadalai parippu)
6 dried chilies
8 green chilies
1 tsp Jeera
6 small onions
2 tsp curry leaves
required quantity of salt.

Method

1. Soak dhal for 1 hour at least to soften.

2. Grind dal,chliies,jeera,onions, curry leaves

3. Shape into balls.

4. Flatten and fry in oil.

5. Serve hot with sambhar or rasam

Onion Bajee

Onion Bajee

Ingredients

1 cup besan Flour
1 big onion
1/4 tsp chilli powder
A pinch asafoetida
To taste salt
1tbs rice powder
1/2tsp finely chopped curry leaves
To fry oil

Method

1. Cut the Onions into thin slices.

2. Mix the flour with salt, chilli powder, asafoetida, curry leaves and rice powder in approximately 3/4cup of water.

3. The dough should not be too thick nor too loose.

4. Now put the onion pieces into the flour.

5. The layers of the onion should not be separated.

6. Heat oil in a pan. Put the onions dipped in the flour into the oil and deep fry.

7. When it turns golden brown remove from the oil.

Vegan Croque Monsieur

Vegan Croque Monsieur

Ingredients

4 slices of bread
4 slices of Redwoods cheatin' ham
Half a block of cheezly supermelting mozarella - grated
15g/1 tbsp pure margarine
15g/1 tbsp plain flour
280ml/ 1/2 pint soya milk
Smidge/1/4 tsp vecon paste or pinch of salt
Black pepper

Method

1) Toast the bread or grill until slightly crispy

2) Meanwhile make the white sauce. Melt the margarine in a small saucepan. Stir in the flour and cook for a minute until beginning to turn paler, but NOT beginning to brown.

3) Add the soya milk a tiny bit at a time, beating out all the lumps with a wooden spoon before you add the next bit. Bring the sauce to a simmer and cook until it has thickened.

4) Stir in a bit of vecon/salt and pepper for flavour.

5) Compile the sandwiches. Start with a layer of cheatin' ham on the bread, then spread white sauce on top and sprinkle on some cheezly. Add the top layer of bread, spread white sauce on that as well and sprinkle the rest of the cheezly on top.

6) Grill or cook for about 10 minutes until the cheezly has melted and is beginning to brown.

Mango-n-coconut delicay

Mango-n-coconut delicay

Ingredients

2 cup rice
1 mango , chopped
1 cup freshly grated coconut
A pinch of salt

For the topping

3 tsp ghee or Melted butter or coconut oil
1 tsp cardamom powder

Method

1. Roast the rice flour till the raw smell disappears

2. Mix the rice flour, chopped mango, half the quantity of grated coconut and a pinch of salt

3. Sprinkle some grated coconut at the bottom of puttu vessel

4. Top it with little quantity of mango mixture followed by grated coconut.Continue layering and end it with the grated coconut

5. Cover the puttu vessel with the lid and steam it for about ten minutes.

6. Remove the lid and push the puttu with a round rod, on to a serving plate.

7. Slice the puttu into two inch pieces.

8. Spoon ghee or coconut oil over the slices.

9. Sprinkle cardamom powder over the slices.

10. Serve for brake fast with any gravy

Jackfruit-n-coconut Delight

Jackfruit-n-coconut Delight

Ingredients

2 cups rice flour
1 cup ripe jackfruit,chopped
1 cup freshly grated coconut
A pinch of salt

For the topping

3 tsp ghee or coconut oil

Method

1. Roast the rice flour till the raw smell disappears. Allow it to cool

2 Mix the roasted rice flour, chopped jackfruit, half the quantity of grated coconut and a pinch of salt till well combined

3. Sprinkle little quantity of water on the above mixture till it is moist.Mix well.

4. Sprinkle little grated coconut at the bottom of puttu vessel.

5. Spread little moist flour on it, followed by the grated coconut

6. Continue layering till the cylinder is filled, finishing with a coconut layer.

7. Cover the puttu vessel with a lid and steam it for about ten minutes.

8. Remove the lid and push the puttu with the help of a round rod onto a serving plate

9. Slice the puttu into two inch pieces.

10. Spoon ghee over the puttu and serve hot with chutney or any gravy curry for brake fast.

Rice-n-Coconut Delicacy

Rice-n-Coconut Delicacy

Ingredients

2 cup rice flour
2 cup freshly grated coconut
1 tsp salt
for the topping
3 tsp ghee or coconut oil

Method

1. Roast the rice flour till the raw smell disappears. Allow it to cool.

2. Mix the roasted rice and the salt well.

3. Sprinkle little quantity of water on the rice flour till moist.

4. Sprinkle little grated coconut at the bottom of the puttu vessel.

5. Spread the little moist flour on it, followed by the grated coconut.

6. Continue laying till the cylinder is filled, finishing with a coconut layers.

7. Cover the puttu vessel with a lid and steam for 10 minutes

8. Remove the lid and push the puttu with the help of a round rod, onto a serving plate.

9. Slice the puttu into two inch pieces

10. Spoon ghee or coconut oil over it

11. Serve with chutney or any gravy for brakefast.

Banana Chips

Banana Chips

Ingredients

6 Malabar raw plantain
salt to taste
coconut oil for frying

Method

1. Wash,peel and slice the banana as thin as possible.

2. Heat oil and fry the slice.When half done, reduce the heat and sprinkle salt solution over the chips.

3. Increase the flame and fry the chips till crisp. Drain well

4. If desired sprinkle chilli powder on chips.

5. Serve as a snacks or as a side dish with lunch or dinner along with rice

Pork Fry

Pork Fry

Ingredients

500 gm pork, cut into big pieces
2 tsp chilli powder
1 tsp pepper powder
1/4 tsp turmeric powder
2 tsp garam masala powder
1/4 cup vinegar
2 tsp salt
coconut oil for frying

For the garnishing

2 onions, 2 tomato and 2 cucumber slices

Method

1. Mix chilli powder, pepper powder, turmeric powder, garam masala powder, vinegar and salt till well combined.

2. Apply the mixture to the pork pieces and allow it to marinate for 2 hours.

3. Fry in oil till golden.Drain well

4. Transfer the contents to the serving dish

5. Garnish it with onion, tomato and the cucumber slices

6. Serve hot with rice

Sauted Pork Curry

Sauted Pork Curry

Ingredients

500 gm pork
5 green chillies, chopped
1" piece ginger, chopped
5 flakes garlic, chopped
3 onions, chopped
1 tsp chilli powder
1 tsp pepper powder
1 tsp garam masala powder
1 tsp salt
1/4 tsp turmeric powder
1/4 cup coconut oil

For the garnishing

2 tsp grated cheese

Method

1. Cut the pork into medium size piece.

2. Mix the coriander powder,chilli powder, pepper powder, garam masala powder and salt till well combined.

3. Mix the pork with the required amount of water and pressure cook.

4. Heat oil and saute the chopped ingredients and cooked pork on a slow fire for 20 minutes. Remove it from the fire and transfer the contents to a serving dish.

5. Garnish the sauted pork curry with the grated cheese

6. Serve hot with rice and pappadam.

Pork Curry

Pork Curry

Ingredients

500 gm pork
5 green chillies
2"piece ginger
5 flakes garlic
3 tomatoes, chopped
3 onions, sliced
1 tsp coriander powder
2 tsp garam masala powder
1 cup coconut milk
1 tsp salt
1/4 cup coconut oil

For the seasoning

1/2 tsp mustard and 1/2 tsp cumin seeds

For the garnishing

2 tsp grated and roasted coconut
2 tsp curry leaves, roasted or fried

Method

1. Cut the pork into small pieces

2. Pressure cook the pork with salt and enough water

3 Grind green chillies, garlic and the ginger to a fine paste

4. Heat oil and saute seasoning ingredients , ground paste, chopped tomatoes and the onions slices for 2-3 minutes

5. Add the cooked pork, coconut milk, coriander powder, garam masala powder and mix the contents well. Cook for 5 more minutes and remove it from fire. Transfer the contents to a serving dish.

6. Garnish it with the roasted coconut and the curry leaves.

7. Serve hot with rice

Malabar Meat Ball Curry

Malabar Meat Ball Curry

Ingredients

For the meat balls

350 gm meat, minced
4 onions
2 " piece ginger
4 green chillies
1/2 tap salt

For the curry

1 coconut, grated
5 flakes garlic
1" piece ginger
4 red chillies
2 tsp coriander seeds
1 tsp sesame seeds
1 tsp garam masala powder
1 tsp pepper powder
1 tsp cumin seed powder
1/4 cup vinegar
1/2 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
6 sambhar onions, peeled and sliced
1/2 tsp mustard seeds

For the garnishing

2 tsp chopped coriander leaves and 2 tsp chopped onion

Method

1. Grind onions, green chillies and the ginger to a fine paste

2. Mix the minced meat, ground paste and the salt till well combined

3. Shape the contents into round balls.

4. Prepare two extract with grated coconut,first with 1 cup of warm water and second with 2 cup of warm water

5. Grind garlic, ginger and the green chillies to a fine paste

6. Roast the red chillies, coriander seeds and the sesame seeds and powder

7. Heat oil and saute the seasoning the ingredients and the ground paste

8. Add the second cconut extract, roasted powder, garam masala powder, pepper powder, cumin powder, vinegar and salt. Mix the contents thoroughly

9. Place the meat balls carefully in the gravy, cover it with lid and cook on slow fire till the meat balls are tender

10. Add the first coconut extract and cook for five minutes.Mix well and cook for five more minutes.

11. Remove from the fire and transfer the contents to a serving dish.

12. Garnish with chopped coriander leaves and chopped onions

13. Serve hot with rice

Mutton Fry

Mutton Fry

Ingredients

500 gm mutton cubes
1/4 kg sambhar onions, peeled
3 red chillies
3 green chillies
5 flakes garlic
1 " piece ginger
1 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp salt
1/2 coconut oil

For the garnishing

2 onion slices, 2 tomato slices and cucumer slices

Method

1. Grind the onions, green chillies, red chillies, garlic and ginger to a fine paste

2. Mix the ground paste with the garam masala powder, turmeric powder vinegar and salt till well combined

3. Apply the marinade to the mutton cubes and allow it to marinate for two hours

4. Heat oil and fry the mutton piece till crisp and brown. Drain well

5. Transfer the contents to a serving dish.

6. Garnish it with onion, tomato and the cucumber slices

7. Serve hot with rice

Mutton-n-Potato Curry

Mutton-n-Potato Curry

Ingredients

250 gm mutton cubes 4 potatoes
4 green chillies, slit lengthwise
1" piece ginger, cut into thin strips
5 flake garlic, cut into thin strips
1 coconut, grated
1 tsp coriander powder
1 tsp pepper powder
1 tsp garam masala powder
1 tsp vinegar
1 tsp salt
1/4 tsp chilli powder
1/4 tsp turmeric powder

For the seasoning

4 tsp coconut oil
1/2 cup sambhar onions, peeled and sliced
1/2 tsp mustard seeds

For the garnishing

2 tsp roasted curry leaves
2 tsp chopped leaves

Method

1. Pressure cook mutton cubes with half the quantity of salt.

2. Wash, peel and cut the potatoes into cubes. Cook with the remaining quantity of salt till tender.

3. Prepare two extract with coconut each with 1 cup of warm water.

4. Heat oil and saute the seasoning ingredients, green chillies, ginger and the garlic. Add second extract, cook mutton and the potato, coriander powder, pepper powder, garam masala powder, vinegar, chilli and the turmeric powder. Mix well and cook for five minutes till dry.

5. Add frist extract, cook for a minute and remove it from fire. Transfer the contents to a serving dish.

6. Garnish it with roasted curry leaves and the chopped mint leaves.

Malabar Mutton Curry

Malabar Mutton Curry

Ingredients

1/2 kg mutton, cubed
1 cup first extract of coconut milk
6 onions, sliced
2 tsp curry leaves
1 tsp coriander seeds
1 tsp cumin seeds
3 red chillies
1/2 tsp pepper
6 cloves
1 tsp garam masala powder
5 flakes garlic
5 green chillies
1"ginger
1 tsp salt
1/2 cup coconut oil

For the garnishing

2 tsp grated and roasted coconut

Method

1. Roast the coriander seeds, curry leaves, cumin seeds, red chillies, pepper and cloves. Powder together.

2. Grind ginger, garlic and the green chillies to a fine paste.

3. Heat oil and saute the sliced onion and the mutton cubes for 2-3 minutes.

4. Add 2 cups of water and cook for 10 minutes.

5. Add salt, garam masala powder, ground paste, roasted powder and the coconut milk.Mix the contents well and cook for 5 minutes. Remove it from the fire and transfer the contents to a serving dish.

6. Garnish it with grated and roasted coconut.

7. Serve hot with rice.

Coconut Based Mutton Curry

Coconut Based Mutton Curry

Ingredients

500 gm minced meat
2 cups freshly grated coconut
5 green chillies
4 flakes garlic
2 tsp cumin seeds
1 tsp salt

For the seasoning

4 tsp coconut oil
3 red chillies, broken into bits
1/2 tsp mustard seeds
2 tsp curry leaves
1/2 cup sambhar onions, peeled and sliced

For the garnishing

2 tsp coriander powder
2 tsp mint leaves, chopped

Method

1. Cook the meat with half quantity of salt till tender.

2. Grind the coconut, green chillies, garlic ,cumin seeds and the remaining quantity of salt to a fine paste.

3. Heat oil and saute the seasoning ingredients and the ground paste for two minutes.

4. Add the cooked meat, mix the contents well and cook for another two minutes. Transfer the contents to a serving dish.

5. Garnish it with chopped coriander and the mint leaves. If desired spoon 2-3 fresh coconut oil over the curry.

6. Serve hot with rice and pappadam.

Meat Stew

Meat Stew

Ingredients

1/2 kg mutton, cubed
coconut, grated
4 onions, sliced
1" piece ginger, chopped
5 green chillies, chopped
4 cloves
4 cinnamon sticks(1each)
1/2 tsp black pepper
1 tsp salt
1/4 cup coconut oil

For the garnishing

1/2 cup coconut sliced , fried

Method

1. Prepare two extract with grated coconut, the first with one cup of warm water and the second with two cup of warm water.

2. Heat oil in a pressure pan and saute the mutton cubes, onion slices, chopped ginger, green chillies, cloves, cinnamon sticks and the pepper for 2-3 minutes.

3. Add the second coconut extract with the salt. Pressure cook for about 10-12 minutes.

4. Transfer the contents to a dish and add the first extract.Mix well.

5. Garnish it with fried coconut slices.

6. Serve hot with pappadam.

Fried Chicken

Fried Chicken

Ingredients

500 gm chicken pieces
1/4 kg sambhar onions, peeled
3 red chillies
3 green chillies
4 flakes garlic
1" piece ginger
1/4 tsp turmeric powder
1 tsp garam masala powder
4 tsp vinegar
1 tsp salt
1/2 cup coconut oil

For the garnishing

3 onions slices
3 tomato slices
1 tsp chopped coriander leaves

Method

1. Grind the sambhar onions, red chillies, green chillies, garlic and ginger to a fine paste.

2. Mix the ground paste with the turmeric powder, garam masala powder, vinegar and salt till well combined.

3. Apply the paste to the chicken pieces and allow it to marinate for 2 hours.

4. Heat oil and fry the chicken pieces till tender and gloden. Drain well and transfer the contents to a serving dish.

5. Garnish it with onion slices, tomato slices and the chopped coriander leaves.

6. Serve hot with rice.

Chicken Roast

Chicken Roast

Ingredients

1 chicken
1/2 coconut, grated
2 tsp chilli powder
2 tsp coriander powder
2 tsp garam masala powder
3 tsp pepper powder
1/4 turmeric powder
100 gm sambhar onions, peeled
5 flakes garlic
1 tsp cumin seeds
4 tsp coconut oil
4 tsp vinegar
1 tsp salt

For the garnishing

1 tsp Curry leave,
roasted banana chips and tapioca chips

Method

1. Grind the coconut, onions, green chillies, ginger, garlic and the cumin seeds to a fine paste.

2. Mix the ground paste with the chilli powder, coriander powder, garam masala powder, pepper powder,turmeric powder, turmeric powder, coconut oil, vinegar and the salt till well combined.

3. In the mean time,wash, clean the chicken and scoop out the inside.

4. Slit the chicken on all sides with a fork.

5. Stuff the chicken with the prepared mixture and also coat it on the outside .

6. Leave the chicken aside for 2 hours, to marinate.

7. Roast the chicken on hot coals or grill it on a gas stove or bake it in a greased oven dish till tender and juicy.

8. Transfer the chicken to a serving dish.

9. Garnish it with the roasted curry leaves and the chips.

10. Serve hot with rice.

Chicken Curry

Chicken Curry

Ingredients

500 gm chicken
4 onions, sliced
6 flakes garlic, minced
1 ginger, minced
1 coconut, grated
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp garam masala powder
2 tsp coriander powder
1 tsp pepper powder
1 tsp mustard seeds

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds

For the garnishing

6-8 fried small sambhar onions
2 tsp coriander leaves

Method

1. Prepare 2 extract with the coconut, first with 1 cup of warm water and the second with 2 cup of warm water.

2. Heat oil and saute the seasoning ingredients,sliced onions and minced ginger garlic for a minute.

3. Add the chicken pieces, salt, chilli powder, turmeric powder and second coconut extract. Cook till the chicken is tender.

4. Add the first coconut extract, garam masala powder, coriander and the pepper powder and cook for five minutes. Remove from the fire and transfer the contents to a serving dish.

5. Garnish it with the fried sambhar onions and the coriander leaves.

6. Serve hot with rice.

Coconut Based Chicken Curry

Coconut Based Chicken Curry

Ingredients

1 chicken, cut into piece
4 onions, peeled and sliced
1 tsp ginger-garlic paste
4 green chillies, slit length wise
1 tsp coriander powder
1 tsp chilli powder
1 cup freshly grated coconut
1 tsp garam masala powder
1 tsp salt 1/4 cup coconut oil

For the garnishing

2 tsp nuts, grated
2 tsp curry leaves, roasted

Method

1. Heat oil in a pan and saute the onions slice, masala paste, slit chillies,coriander powder, chilli powder for a minute.

2. Add chicken pieces, salt and enough water. Cook till the contents are tender.

3. Add the grated coconut, mix the contents thoroughly and cook for five more minutes. Remove it from the fire and transfer the contents to a serving dish.

4. Garnish it with the grated nuts and roasted curry leaves.

5. Serve hot rice and pappadam.

Egg Curry Kerala Style

Egg Curry Kerala Style

Ingredients

5 eggs, beaten thoroughly
1 cup freshly grated coconut
2 tsp ginger-garlic-green chilli paste
1 cup sambhar onions,peeled and sliced
2 tsp curry leaves
1 tsp salt
1/4 coconut oil

For the garnishing

2 tsp fried coconut slices
2 tsp chopped and fried nuts

Method

1. Mix the beaten eggs, grated coconut, masala paste, sliced onions, curry leaves and salt till well combined.

2. Heat oil in a pan and add the mixture. Stir it when it is set and cook the egg in scramble style. Remove it from the fire and transfer the contents to a serving dish.

3. Garnish the dish with fried coconut slices and fried nuts.

4. Serve hot with rice and pappadam.

Malabar Egg-n-Coconut Curry

Malabar Egg-n-Coconut Curry

Ingredients

5 eggs
100 gm sambhar onions, peeled and sliced
1 coconut, grated
1/2 cup freshly grated coconut
4 red chillies
1 tsp coriander seeds
1 cup mixed vegetables, chopped
2 tomatoes, chopped
1" ginger, minced
3 green chillies,minced
3 flakes garlic,minced
1 tsp garam masala powder
2 tsp vinegar
1/2 tsp salt

For the seasoning

1/4 cup coconut oil
2 tsp curry leaves
1 tsp cumin seeds
1/2 tsp mustard seeds

For the garnishing

3 onions and 3 tomato slices.

Method

1. Hard boil eggs, shell and slice lengthwise into two equal halves.

2. Prepare two extract with the coconut, irst with 1 cup of warm water and the second with 2 cups of warm water.

3. Roast the grated coconut, red chillies and the coriander seeds and powder

4. Heat oil and saute the seasoning ingredients, chopped vegetables, chopped tomatoes, sliced onion, minced ginger,green chillies and the garlic for 2-3 minutes.

5. Add second extract, salt and cook for ten minutes till the vegetables are tender.

6. Add the first extract eggs, gram masala powder, roasted powder and vinegar. Mix the contents well and cook for 2 minutes. Remove it from fire and transfer the contents to a serving dish.

7. Garnish it with the onions and the tomato slices.

8. Serve hot with rice.

Egg-n-Potato Curry

Egg-n-Potato Curry

Ingredients

4 eggs
4 potatoes
100 gm sambhar onions, peeled and sliced
1/2 cup freshly grated coconut
3 green chillies
1" piece ginger
4 flakes garlic
1/2 tsp gram masala powder
2 tsp vinegar
1 tsp salt
1/4 cup coconut oil

Garnishing

2 tsp chopped (mixed) nuts, fried

Method

1. Hard boil the egg, shell and slice lengthwise into two halves.

2. Grind the coconut oil, chillies, ginger and garlic to a fine paste.

3. Wash, peel and chop the potatoes.

4. Heat oil and saute the onions for a minute.

5. Add the ground paste and the chopped potatoes and saute for a minute.

6. Add garam masala powder, salt with cup of water and cook till the potatoes are tender.

7. Add the eggs and vinegar. Mix the contents well and cook 2-3 minutes. Remove it from the fire and transfer the contents to a serving dish.

8. Garnish it with the chopped and fried nuts.

9. Serve hot rice and pappadam. m

Baked Fish Curry

Baked Fish Curry

Ingredients

500 gm pomfret
2 tsp ginger-garlic-green chillie paste
1 tsp coriander seeds
1/2 cup freshly grated coconut
1 tsp fennel seeds
1/2 cup small sambhar onions, peeled
1/2 cup vinegar
1 tsp salt
4 tsp coconut oil

For the garnishing

2 tsp fresh coconut oil
2 tsp curry leaves, roasted
1 tsp coriander leaves, chopped

Method

1. Clean fish and cut into large pieces. Make slits with a fork.

2. Roast the coriander seeds into the fennel seeds and grind it to a paste.

3. Grind the coconut and the sambhar onions to a paste.

4. Mix the masala, seed and coconut paste and the salt till well combined .

5. Smear the fish pieces with paste.

6. Grease the banana leaves with the coconut oil and line it on a thick bottomed pan. Place the fish pieces on it. Pour vinegar over the piece and cover it again with the greased banana leaves. Cover it with the lid and place on the lid red coals. Cook the fish on slow fire till tender. The same dish can be made in an electric oven.

7. Remove the contents from the fire and transfer to a serving dish.

8. Garnish it with roasted curry leaves and the chopped coriander leaves. Spoon coconut oil over it.

8. Serve hot with rice.

Raw Banana-n-dry Fish Curry

Raw Banana-n-dry Fish Curry

Ingredients

2 raw bananas
250 gm dry fish
4 green chillies,slit lengthwise
1/2 cup freshly grated coconut
1 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp salt

For the seasoning

4 tsp coconut oil
6 small sambhar onions, peeled and sliced
2 tsp curry leaves

For the garnishing

1/2 cup banana chips

Method

1. Wash, peel and cut the bananas into thin strips.

2. Cut the fish also into thin strips.

3. Grind coconut oil to a fine paste.

4. Mix the banana strips, fish strips, slit green chillies, ground coconut, chilli powder, coriander powder, turmeric powder and salt till well combined. Add to it 1 cup of water and cook till tender on slow fire.

5. Heat oil and saute the seasoning ingredients. Add the cooked curry and mix well. Cook for a minute.Remove it from slow fire and transfer the contents to a serving dish.

6. Garnish it with banana chips.

7. Serve hot with rice.

Koorka Root Vegtable -n- Fish Curry

Koorka Root Vegtable-n-Fish Curry

Ingredients

250 gm koorka root vegetable
12 sardines
1 cup freshly grated coconut
4 onions, peeled
4 flakes garlic
4 green chillies
1"piece ginger
1/2 tsp pepper
1/2 tsp cumin seeds
1/2 fenugreek seeds
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds
2 red chillies, broken into bitd

For the garnishing

2 tsp coriander leaves, chopped
2 tsp mint leaves

Method

1. Wash, peel and cook the koorka Vegetable with half the quantity of salt and enough water till tender or cook and peel.

2. Clean the sardines and keep aside.

3. Roast the pepper, cumin and the fenugreek seeds and powder together.

4. Grind the coconut,onions, garlic, green chillies and ginger to a fine paste with the remaining quality of salt.

5. Apply the ground paste on the sardines and allow to marinate for 2 hours.

6. Heat oil saute the seasoning ingredients, for a minute.

7. Add the marinated fish, cover the pan with a lid and cook on slow fire with occasional turning till the fish is tender.

8. Add the cooked koorka vegetable and roasted powder. Mix the contents thoroughly and cook for a minute. Remove form the fire and transfer the contents to a serving dish.

9. Garnish with chopped coriander and mint leaves.

10. Serve hot with rice.

Tapioca -n- Fish Curry

Tapioca -n- Fish Curry

Ingredients

2 medium sized tapioca
12 sardines
1 cup freshly grated coconut
2 cups tamarind juice
1 tsp chili juice
1/4 turmeric powder
3 green chillies, chopped
1" piece ginger, chopped
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds

For the garnishing

2 tsp grated and roasted coconut
1 tsp coriander leaves
2 tapioca chips, crushed

Method

1. Clean the sardines and keep aside.

2. Wash, peel and cut the tapioca into cubes.

3. Pressure cook the tapioca with half quantity of salt and enough water.

4. Grind the coconut to a fine paste.

5. Mix the tamarind juice, chilli powder, turmeric powder, chopped chillies,chopped ginger with the remaining quantity of salt till well combined . Add sardines and bring the contents to boil and cook till the sardines are tender.

6. Heat oil and saute the seasoning ingredients and the ground paste for a minute.

7. Add the cooked sardines, cooked tapioca and mix the contents well. Cool for 3-4 minutes. Remove it from fire and transfer the contents to a serving dish.

8. Garnish it with the roasted coconut, coriander leaves and the crushed tapioca chips.

9. Serve hot with rice

Roasted Pearlspot Fish Curry

Roasted Pearlspot Fish Curry

Ingredients

500 gm pearlspot
1/2 cup sambhar onions, peeled
5 flakes garlic
2" piece ginger
6 red chillies
1 tsp pepper
1/4 tsp turmeric powder
2 tomatoes, chopped
2 big onions, sliced
2 tsp curry leaves
4 tsp vinegar
1 tsp salt 1/2 cup coconut oil
1 cup first coconut extract

For the garnishing

1 tsp coriander leaves,chopped
1 tsp mint leaves, chopped

Method

1. Grind the garlic, sambhar onions, ginger, red chillies, green chillies and pepper to a fine paste.

2. Mix the ground paste, turmeric powder ,vinegar and salt till well combined.

3. Heat half quantity of oil and saute the chopped tomatoes, sliced onions, curry leaves and the ground paste for 2-3 minutes.

4. Now spread banana leaves on a flat frying pan and pour over it the remaining quantity of coconut oil.

5. In the mean time clean the fish and make slits in it with fork.

6. Apply the sauted masala paste on the fish till it is thoroughly coated and spread the remaining on top of it. Top the fish with the greased banana leaves and cover the pan with a lid. Cook the fish on slow fire with occasional turning till it is tender.

7. Pour over the fish the coconut extract and cook further till the liquid is absorbed. Remove from the fire and transfer the contents to a serving dish.

8. Garnish with the chopped coriander and the mint leaves.

9. Serve hot with rice.

Meen Vevichatu

Meen Vevichatu

Ingredients

500 gm fish piece (any variety )
2 tsp coriander powder
2 tsp chilli powder
1 cup sambhar onions, peeled
5 flakes garlic
1/2 cup cocum
2" piece ginger, chopped
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds

For the garnishing

2 tsp grated and roasted coconut
2 tsp mixed nuts, grated

Method

1. Roast the coriander powder and the chilli powder

2. Grind the onions and the garlic to a fine paste.

3. Soak the cocum in 2 cups of water for about 15 minutes.

4. Mix the fish pieces and the salt and allow it to marinate for 15 minutes.

5. Heat oil in a pan and saute the seasoning ingredients, ground paste and the chopped ginger for a minute.

6. Add the fish pieces, cocum water , roasted powder and mix thoroughly. Cover the pan with a lid and cook on slow fire till the fish is tender and the gravy is thick. Remove from the fire and transfer the contents to a serving dish.

7. garnish it with roasted coconut and the grated nuts.

8. Serve hot with rice

Malabar Fish Curry

Malabar Fish Curry

Ingredients

12 sardines, cleaned
2 cup freshly grated coconut
7 onions, sliced
1 tsp cocum
5 flakes garlic
4 green chillies
1" piece ginger
1 tomato
2 tsp coriander leaves
1 tsp salt
1/4 cup coconut oil

For the seasoning

2 tsp curry leaves
1/2 tsp mustard seeds

For the garnishing

2 tsp mint leaves, chopped

Method

1. Soak the cocum in 1/2 of water for 10 minutes.

2. Grind the coconut,onions,garlic,green chillies,ginger,tomato and the coriander leaves to a fine paste.

3. Heat half the quantity of oil in a pan and saute the seasoning ingredients and the ground paste for minute.

4. Add the fish, salt and 2 cup of water. Bring the contents to boil and cook on slow fire till the fish is tender and the contents are dry.Pour over the curry, the remaining quantity of coconut oil,mix well and remove it from the fire . Transfer the contents to a serving dish.

5. Garnish the dish with chopped mint leaves.

6. Serve hot with rice

Keralite Syrian Fish Curry

Keralite Syrian Fish Curry

Ingredients

500 gm dried fish, cleaned
1 coconut
3 tsp coriander seeds
1 tsp pepper
8 small sambhar onions, peeled
4 red chillies
5 flakes garlic
1 cup sliced onions
2 ginger, grated
5 green chillies, chopped
2 tsp vinegar
1 tsp salt
1/4 tsp coconut oil

For the seasoning

2 tsp curry leaves
1/2 tsp mustard seeds
1/2 fenugreek seeds

For the garnishing

2 tsp grated and roasted coconut
2 tsp coriander leaves, chopped

Method

1. Grate the coconut and prepare two extract with the coconut, the first with 1 cup of warm water and the second with 2 cup of warm water.

2. Roast the coriander seeds, red chillies and pepper.

3. Grind the roasted ingredients with the onion and the garlic to a fine paste.

4. Heat oil and saute the seasoning ingredients and chopped ginger, green chillies and the sliced onions for a minute.

5. Add the dried fish, vinegar , salt, ground paste along with the second coconut extract. Mix the contents thoroughly and cook till the fish is tender and the gravy is thick.

6. Add the dried extract and cook for five minutes.Remove it from the fire and transfer the contents to a serving dish.

7. Garnish it with roasted coconut and the chopped coriander leaves.

8. Serve hot with rice.

Coconut based Fish Curry

Coconut based Fish Curry

Ingredients

250 gm small variety fish
1 cup freshly grated coconut
4 green chillies
1"piece ginger
5 flakes garlic
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 cup chana dal
1/2 tsp urad dal
1/2 tsp mustard seeds

For the garnishing

2 tsp fresh coconut oil
2 tsp coriander leaves, chopped

Method

1. Wash and clean the fish

2. Grind the coconut, chillies, ginger, garlic to a fine paste

3. Mix the fish, chilli powder , turmeric powder, coriander powder and salt till well combined. Cook with enough water till tender and dry.

4. Heat oil and saute the seasoning ingredients for about a minute.

5. Add the cooked fish and the ground paste. Mix the contents well and cook for another five minutes. Remove from the fire and transfer the contents to a serving dish.

6. Spoon coconut oil over the dish and garnish with chopped coriander leaves

7. Serve hot with rice.

Fish Fry

Fish Fry

Ingredients

1 pearl spot fish (karimeen)
1/4 small sambhar onions, peeled
3 red chillies
3 green chillies
4 flakes garlic
1"piece ginger
1/4 tsp turmeric powder
4 tsp vinegar
1 tsp salt
1 cup coconut oil

For the garnishing

1/2 cup sambhar onions, peeled and fried
2 tsp fried coconut strip

Method

1. Wash, clean and cut the fish into 12 pieces.

2. Grind the onions, red chillies, green chillies, garlic, ginger to a fine paste.

3. Mix the ground paste with the turmeric powder, vinegar and salt till well combined.

4. Apply the paste to the fish pieces and allow it to marinate for 2 hours.

5. Heat oil and fry the pieces till golden. Drain well and place it in a serving dish.

6. Garnish the dish with fried onions and fried coconut strips.

7. Serve with hot rice.

Fish Stew

Fish Stew

Ingredients

500 gm fish (any variety)
1 coconut, grated
1 inch ginger, minced
5 green chillies, minced
5 cloves
1" cinnamon stick
2 black cardamoms
1/2 tsp pepper powder
1 tsp salt
1/2 cup coconut oil

For the seasoning

8 small sambhar onions, peeled and fried
2 tsp coconut strips, fried

Method

1. Clean and cut the fish into small pieces.

2. Prepare two extracts of coconut, first with 1 cup of warm water, second with 2 cup of warm water

3. Heat oil in a pressure pan and saute the seasoning ingredients, minced ginger, chillies, cloves,cinnamon, cardamoms and the fish pieces for 2-3 minutes.

4. Add the second extract and salt and pressure cook

5. Finally add the first extract and the pepper powder and boil it for a minute. Remove it from fire and transfer the contents to a serving dish.

6. Garnish it with the fried sambhar onions and the fried coconut strips.

7. Serve hot with appam or pappadam.

Coconut based Prawn Curry

Coconut based Prawn Curry

Ingredients

500 gm prawns small
1 cup freshly grated coconut
5 green chillies, chopped
1"piece ginger, chopped
6 flakes garlic, chopped
1/4 tsp turmeric powder
1 tsp chilli powder
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp chana dal
1/2 tsp urad dal
1/2 tsp mustard seeds

For the garnishing

2 tsp coconut oil
2 tsp coriander leaves, chopped

Method

1. Wash, shell and de-vein the prawns

2. Cook the prawns with salt and enough quantity of water till tender and dry.

3. Heat oil saute the seasoning ingredients and the chopped ingredients for a minute.

4. Add the cooked prawns, chilli powder, turmeric powder and grated coconut. Mix contents well and cook for five minutes. Remove it from fire and transfer the contents toa serving dish.

5. Garnish it with chopped coriander leaves and spoon coconut oil over it.

6. Serve hot with rice.

Tapioca and prawn Curry

Tapioca and prawn Curry

Ingredients

8 medium sized prawns
2 medium sized tapioca
1/2 cup freshly grated coconut
1/2 cup tamarind pulp
4 onions, peeled
1/2 tsp cumin seeds
1/2 tsp pepper
1"piece ginger
1/4 tsp fenugreek seeds
1 tsp salt

For the seasoning

1/4 tsp coconut oil
2 tsp curry leaves
2 red chillies, broken into bits
1/2 tsp mustard seeds

For the garnishing

2 tsp mint leaves, roasted
2 tsp coriander leaves, chopped

Method

1. Grind the coconut, cumin seeds, pepper, ginger and the fenugreek seeds with half the quantity of salt to a smooth paste.

2. Wash, shell and de-vein the prawns.Make slits on them with a fork.

3. Apply the ground paste on the prawns and allow them to marinate for two hours .

4. Wash, peel and chop the tapioca. Cook with the remaining quantity of salt and enough water till tender and dry.

5. Heat oil and saute the seasoning ingredients .

6. Add the prawns mixture, mix the contents throughly and simmer till the prawns is tender.

7. Add the tamarind pulp and the cooked tapioca. Mix the contents well and cook for five more minutes. remove it from fire and transfer the contents to a serving dish.

8. Garnish it with the roasted mint leaves and the chopped coriander leaves.

7. Serve with hot rice

Prawns Roast

Prawns Roast

Ingredients

20 tiger prawns
1 tsp mustard seeds
5 green chillies, chopped
1" piece ginger, chopped
4 onions, sliced
6 flakes garlic, chopped
2 tsp curry leaves
2 tsp chilli powder
2 tsp salt
1/4 tsp turmeric powder
1/2 cup coconut oil

For the garnishing

2 tsp coriander leaves, chopped
2 tsp grated and roasted coconut.

Method

1. Wash, shell and de-vein the prawns

2. Make slits on the prawns with fork and rub salt on it and leave it aside for an hour.

3. Heat half the quantity of oil and saute the prawns till tender. Drain

4. In the same oil saute the mustard seeds, green chillies, ginger, onions, garlic and curry leaves for a minute.

5. Now add the sauted prawns, chilli and the turmeric powder. Mix the contents thoroughly and cook for minute. Remove it from the fire and transfer the contents to a serving dish.

6. Garnish the dish with the chopped coriander leaves and the roasted coconut.

7. Serve hot with rice

Malabar Prawn Curry

Malabar Prawn Curry

Ingredients

20 medium sized prawns
1 tsp cocum (soaked in 1/2 cup water for 15 min) or 1/2 cup tamarind pulp
1/2 cup coriander leaves
1/2 freshly grated coconut
5 onions, peeled and chopped
6 flakes garlic
4 red chillies
4 green chillies
2 inch piece ginger
1/2 tsp pepper
1/2 tsp cumin seeds
1/24 tsp tumeric powder
1 tsp salt
1/2 cup coconut oil for frying

For the garnishing

2 tsp curry leaves, fried oil
6 cashew nuts, chopped and fried
1/2 tsp cardamom powder

Method

1. Wash, shell and de-vein

2. Grind the coriander leaves, coconut, onions, garlic, red chillies, green chillies, ginger, pepper, cumin to a fine paste.

3. Apply the paste to the prawns and allow to marinate for 2 hours.

4. Heat oil and fry the prawns till golden and drain well.

5. Mix the tamarind juice or cocum, turmeric powder and salt in a vessel.

6. Add the fried prawns and boil for five minutes. Remove it from fire and transfer the contents to a serving dish.

7. Garnish it with the fried curry leaves and nuts. Sprinkle cardamom powder on them.

8. Serve with hot rice.

Prawn Curry

Prawn Curry

Ingredients

8 tiger prawns
1/4 tsp turmeric powder
1 tsp chilli powder
1 tsp black pepper powder
1 tsp salt
coconut oil for frying

For the garnishing

2 tsp roasted curry leaves
2 tsp grated and roasted coconut

Method

1. Wash, shell and de-vein the prawns. Make slits on the prawns with a fork.

2. Mix the turmeric powder, chilli powder pepper powder and salt and apply on the prawns. Allow the prawns to marinate for 2 hours.

3. Deep fry the prawns till golden. Drain well and place them on a serving dish.

4. Garnish the dish with the roasted curry leaves and the roasted curry leaves and the roasted coconut .

5. Serve hot with rice

Prawn and Raw Banana Curry

Prawn and Raw Banana Curry

Ingredients

250 gm prawns
1/2 tsp chilli powder
1/4 tsp turmeric powder
5 green chillies, slit lengthwise
8 sambhar onions, peeled
1/2 cup freshly grated coconut
1 tsp cumin seeds
1 tsp salt

For the garnishing

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds

For the garnishing

2 chopped and fried (mixed)nuts

Method

1. Wash, shell and de-vein the prawns

2. Wash, peel and cut the bananas into finger like pieces.

3. Mix the prawns, bananas pieces, chilli powder, turmeric powder and salt with enough water and pressure cook.

4. Grind the coconut and the cumin seeds to a fine paste.

5. Mix the cooked prawns mixture and the ground paste till well combined.

6. Heat oil and saute the seasoning ingredients, green chillies, and the sliced onions for a minute.

7. Add the prawns mixture, mix the contents thoroughly and cook for 3-4minutes. Remove it from the fire and transfer the contents to a serving dish.

8. Garnish the dish with the fried nuts

9. Serve hot with rice

Sour Prawn Gravy

Sour Prawn Gravy

Ingredients

250 gm prawns
1/4 kg sambhar onions, peeled and sliced
1 cup freshly grated coconut
6 red chillies
2 tsp curry leaves
2 tsp pepper
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
a lemon size ball of tamarind
1 tsp salt

For the seasoning

4 tsp coconut oil
1/2 tsp mustard seeds
1 tsp curry leaves
2 red chillies, broken into bits

For the garnishing

2 tsp coriander leaves, chopped
1 tsp mint leaves, roasted

Method

1. Soak tamarind in two cups of warm water and extract the juice.

2. Roast the grated coconut till brown.

3. Roast the red chillies, coriander seeds, curry leaves, pepper,fenugreek seeds and the cumin seeds.

4. Grind the roasted ingredients to a fine paste.

5. Wash, shell and de-vein the prawns.

6. Cook prawns and onions with enough water till tender and dry.

7. Add the ground paste, turmeric powder,asafoetida, tamarind juice and salt. Cook till the gravy is thick. Remove it from the fire and transfer the contents to a serving dish.

8. Heat oil and saute the seasoning ingredients for a minute. Pour over the prawn gravy. Mix well

9. Garnish the dish with the chopped coriander leaves and the mint leaves.

10. Serve hot with rice and pappadam.

Curd based Pineapple-n- Coconut Curry

Curd based Pineapple-n- Coconut Curry

Ingredients

1 cup pineapple slices(ripe)
2 cup freshly grated coconut
1 tsp cumin seeds
1/4 tsp turmeric powder
2 cup curd
1/2 tsp salt
1/2 cup sambhar onions, peeled and sliced

For the seasoning

2 tsp coconut oil
1/2 tsp mustard seeds
2 red chillies, broken into bits

For the garnishing

2 tsp grated pineapple
2 tsp fried coconut strips

Method

1. Cook the pineapple with the turmeric powder and 1/2 cup of water till dry.

2. Grind the coconut and the cumin seeds to a fine paste.

3. Mix the cooked pineapple,coconut paste,curd and salt till well combined in a serving dish.

4. Heat oil and saute the seasoning ingredients and the sliced onions for a minute and pour over the pineapple mixture .

5. Garnish the dish with grated pineapple and fried coconut strips.

6. Serve with rice and pappadam.

Chana Curry

Chana Curry

Ingredients

1 cup kabuli chana
1/2 cup jackfruit pieces (raw)
1 cup freshly grated coconut
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp jaggery, crumbled
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds
1/2 tsp urad dal

For the garnishing

2 tsp coriander leaves, chopped
2 tsp mint leaves, chopped

Method

1. Soak the kabuli chana in water overnight.

2. Mix the kabuli chana,jackfruit pieces, powder, turmeric powder and salt till well combined with enough quantity of water and pressure cook for about 12-15 minutes.

3. Grind half the quantity of coconut to a fine paste.

4. Mix the cooked chana, jackfruit,ground paste and jaggery till well combined.

5. Heat oil in a pan and saute the seasoning ingredients and the remaining quantity of the grated coconut for a minute.

6. Add the cooked mixture, mix the contents throughly and cook for a minute more.Remove it from the fire and transfer the contents to a serving dish.

7. Garnish the dish with the coriander leaves and the mint leaves.

8. Serve with hot rice and pappadam.

Raw Banana and Koorka Root Vegetable Shallow

Raw Banana and Koorka Root Vegetable Shallow

Ingredients

2 small raw bananas
250 gm koorka root vegetable
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp salt
1/2 cup coconut oil

For the garnishing

2 tsp curry leaves, roasted
2 tsp freshly grate, coconut

Method

1. Wash, peel and cut the bananas and the root vegetable into thin strips

2. Mix the vegetable with turmeric powder, salt and just enough water and cook till just tender and dry

3. Heat oil in a pan and fry the vegetable on slow fire. Add chilli powder and mix the contents thoroughly. Remove it from fire and transfer the contents to a serving dish.

4. Garnish the dish with the grated coconut and the roasted curry leaves.

5. Serve hot rice.

Jackfruit Seed Curry Kerala Style

Jack fruit Seed Curry Kerala Style

Ingredients

1/2 medium sized raw jack fruit
1 cup freshly grated coconut
4 green chillies
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp curry leaves

For the seasoning

1/4 cup coconut oil
3 red chillies,broken into bits
1/2 tsp mustard seeds
2 tsp curry leaves

For the garnishing

2 tsp chopped and fried nuts
2 tsp coriander leaves, chopped

Method

1. Cut the soft portion of the jack fruit into small pieces

2. Cook with salt, turmeric powder and enough water till tender and mash it throughly.

3. Grind the coconut, green chillies and cumin seeds to a fine paste.

4. Heat oil and saute the seasoning ingredients and the ground paste for a minute.

5. Add the mashed jack fruit, mix the contents throughly and cook on low fire with occasional stirring for five minutes. Remove it from the fire and transfer the contents to a serving dish.

6. Garnishing it with fried nuts and chopped coriander leaves.

7. Serve hot with rice

Coconut based jack fruit Seed Curry

Coconut based jack fruit Seed Curry

Ingredients

500 gm jack fruit seeds
1 cup freshly grated coconut
4 green chillies
1 tsp salt

For the seasoning

4 tsp coconut oil
1/2 cup sambhar onions, peeled and sliced
1/2 tsp mustard seeds

For the garnishing

8 jack fruit chips, crushed
1 tsp curry leaves.

Method

1. cut each seed into four pieces

2. Grind the coconut and the green chillies to a fine paste.

3. Mix the seeds, the ground paste, salt and enough water and cook till the seeds are tender and dry.

4. Heat oil and saute the onions and mustard seeds for a minute.

5. Add the cooked seeds, mix the contents throughly and cook for a minute.Remove if from fire and transfer the contents to a serving dish.

6. Garnishing it with crushed jack fruit chips and the roasted curry leaves.

7. Serve hot with rice

Koorka Root Vegetable Curry

Koorka Root Vegetable Curry

Ingredients

250 gm koorka root vegetable
1/4 tsp turmeric powder
1 cup sambhar onions,peeled and sliced
1 tsp chilli powder
1/2 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds

For the garnishing

8 tapioca chips, crushed

Method

1. Wash and boil the vegetable with salt, turmeric powder and enough water till tender and dry. Remove the peel of the vegetable.

2. Heat oil and saute the seasoning ingredients and the sliced onions for a minute.

3. Add the cooked vegetable and the chilli powder, mix the contents thoroughly and cook for 2 minutes. Remove it from fire and transfer the contents to a serving dish.

4. Garnish the dish with the crushed tapioca chips.

5. Serve hot with rice.

Raw Banana and Chauli Curry

Raw Banana and Chauli Curry

Ingredients

2 raw bananas
100 gm chauli
1/2 cup freshly grated coconut
3 green chillies
1 tsp salt

For the seasoning

4 tsp coconut oil
1/2 tsp mustard seeds
2 tsp curry leaves

For the garnishing

2 tsp coriander leaves, chopped

Method

1. Wash, peel and cut the bananas and the chauli into one inch pieces.

2. Cook the vegetables with salt and enough water till tender and dry.

3. Grind the coconut and green chillies to a fine paste.

4. Heat oil and saute the seasoning ingredients and the ground paste for a minute. Add the cooked vegetables mix the contents thoroughly and cook for another five minutes. Remove it from fire and transfer the contents to a serving dish.

5. Garnish the dish with the chopped coriander leaves and the mint leaves.

6. Serve hot with rice and ghee spooned over it.

Dry Bittergourd Curry

Dry Bittergourd Curry

Ingredients

6 medium sized bitter gourds
1/2 coconut, cut into thin strip
5 green chillies, slit lengthwise
1 tsp salt
1 lime

For the seasoning

4 tsp coconut coil
1tsp mustard seeds
2 tsp curry leaves

For the garnishing

2 tsp grated roasted coconut

Method

1. Wash, slightly peel and scoop out the seeds from the bitter gourds. Cut the bitter gourds into thin strips.

2. Mix the bitter gourd strip, coconut strip, slit green chillies, salt with one cup of water and cook till tender and dry.

3. Heat oil and saute the seasoning ingredients and cooked vegetable for 10 minutes. Remove from the fire and transfer the coconut to serving dish.

4. Garnish it with roasted coconut.

5. Serve hot with rice.

Raw Banana-n-yam Curry

Raw Banana-n-yam Curry

Ingredients

2 raw Malabar plantains
1/2 kg yam
2 cup freshly grated coconut
4 green chillies
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp salt
1/2 cup coconut oil

For the seasoning

2 tsp curry leaves
1 tsp mustard seeds

For the garnishing

10 small sambhar onions, peeled,sliced and fried

Method

1. Wash, peel and cut the vegetables into cubes.

2. mix the cubes vegetables with chilli powder,turmeric powder, salt and enough water and cook till tender and dry.

3. Grind one cup of coconut, green chillies and the cumin seeds to a fine paste.

4. Add the ground paste to the vegetables, mix the contents and cook slow on fire further for five more minutes .Remove it from the fire and transfer the contents to a serving dish.

5. Heat one tsp coconut oil and saute the seasoning ingredients. Pour over the cooked vegetable.

6. Heat the remaining quantity of coconut oil and fry the remaining quantity of freshly grated coconut. Pour it over the curry and mix well

7. Garnish the dish with fried onions.

8. Serve hot with rice

Coconut based Cabbage Curry

Coconut based Cabbage Curry

Ingredients

1/2 kg cabbage, finely chopped
1/2 cup freshly grated coconut
4 green chilies
4 flakes garlic
1 tsp salt
1 cup small sambhar onions, peeled and sliced

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp chana dal
1/2 tsp urad dal
1/2 mustard seeds

For the garnishing

2 tsp freshly grated coconut
2 tsp coriander leaves, chopped

Method

1. Grind the coconut,green chillies and the garlic to a fine paste.

2. Heat oil and saute the seasoning ingredients, ground paste and the sliced onions for 2 minutes

3. Add the chopped cabbage, salt and mix the contents throughly. Cover the pan with a lid and cook on slow fire for ten minutes till the cabbage is tender and the contents are dry. Remove it from fire and transfer the contents to a serving dish.

4. Garnish it with freshly grated coconut and the chopped coriander leaves.

5. Serve hot with rice.

Coconut based Tapioca Curry

Coconut based Tapioca Curry

Ingredients

4 medium sized tapioca
1 cup freshly grated coconut
4 flakes garlic
4 green chillies
6 small sambhar onions
1 tsp salt

For the seasoning

4 tsp coconut oil
1/2 tsp chana dal
1/2 tsp urad dal
2 tsp curry leaves
1/2 tsp mustard seeds

For the seasoning

6-8 small sambhar onions, peeled and fried
2 tsp roasted (grated) coconut

Method

1. Wash,peel and chop the tapioca

2. Cook the tapioca with salt and enough water till tender and dry.

3. Grind the coconut,garlic,green chillies and the onions to a fine paste.

4. Heat oil and saute the seasoning ingredients and the ground paste for a minute.

5. Add the cooked tapioca,mix the contents throughly and cook for five more minutes. Remove it from fire and transfer the contents to a serving dish.

6. Garnish the dish with fried onions and roasted coconut.

7. Serve hot with rice

Raw Malabar Plantain Curry

Raw Malabar Plantain Curry

Ingredients

2 large raw malabar plantains
1 cup freshly grated coconut
5 red chillies, broken into bits
3 green chillies
1 tsp jaggery, crumbled
1 tsp salt
2 cup curd
1 cup coconut oil

For the seasoning

2 tsp curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds

For the garnishing

2 tsp fried coconut strip
2 tsp coriander leaves, chopped

Method

1. Heat 1 tsp coconut oil and fry the red chillies and coarsely powder.

2. Wash, peel and cut the plantain into cubes.

3. Heat oil and fry the plantain till crisp. Drain well

4. Grind the coconut and the green chillies to a fine paste.

5. Mix the ground paste, jaggery and salt till well combined in a vessel and cook for five minutes.

6. Add curd, chilli powder and cook for five minutes. Remove it from fire and transfer the contents to a serving dish.

7. Add the fried banana cubes to the curd mixture and mix well.

8. Heat 2 tsp coconut oil and saute the seasoning ingredients. Pour over the curry. Mix well.

9. Garnish the dish with chopped coriander leaves and the fried coconut strips.

10. Serve with rice.

Sour Bittergourd Gravy

Sour Bittergourd Gravy

Ingredients

3 medium sized bittergourds
1/4 kg small sambhar onions, peeled
1 cup freshly grated coconut
2 tsp jaggery, crumbled
2 lemon size balls of tamarind
5 red chillies
3 tsp coriander seeds
2 tsp curry leaves
1/2 tsp black pepper
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
2 tsp sesame seeds
1/4 tsp turmeric powder
1/4 tsp asafoetida
1 tsp salt
1/2 cup coconut oil

For the seasoning

1 tsp curry leaves
1/2 tsp mustard seeds
2 red chillies, broken into bits

For the garnishing

1 tsp mint leaves, chopped

1 tsp coriander leaves, chopped

Method

1. Wash, peel and cut the bittergourds into one inch pieces.

2. Roast the grated coconut till golden.

3. Roast the red chillies, coriander seeds, curry leaves, pepper, cumin,fenugreek and the sesame seeds till the raw smell disappears.

4. Grind the roasted ingredients to a fine paste.

5. Soak the tamarind in two cups hot water, and extract the juice.

6. Cook the bittergourds till tender and dry in enough water.

7. Heat half the quantity if oil and saute the onions.

8. Add the tamarind juice, ground paste, jagger,turmeric powder, asafoetida and salt. Bring it to boil for five minutes.

9. Add the cooked bittergourds and cook for teo minutes.Remove it from fire and transfer the contents to serving dish.

10. Heat the remaining quantity of coconut oil and saute the seasoning ingredients. Pour it over the theeyal and mix.

11. Garnish the dish with chopped mint and the coriander leaves.

12. Serve hot with rice.

Sour Drumstick Gravy

Sour Drumstick Gravy

Ingredients

4 drumstick, cut into 1" pieces
1/4 kg small sambhar onions, peeled
1/2 coconut, grated
5 red chillies
3 tsp coriander seeds
A lemon size ball of tamarid
2 tsp jaggery, crumbled
2 tsp curry leaves
1/2 tsp cumin seeds
1/2 tsp pepper
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder
1/4 tsp asafoetida
1 tsp salt
1/2 cup coconut oil

For the seasoning

2 red chillies, broken into bits
1/2 tsp mustard seeds

For the garnishing

1 tsp peanuts,roasted
1 tsp coriander leaves, chopped

Method

1. Soak the tamarind in 2 cups of hot water and extract the juice.

2. Roast the grated coconut till golden.

3. Roast the red chillies, coriander seeds, curry leaves, pepper, fenugreek and the cumin seeds till the raw smell disappears.

4. Grind the roasted ingredients to a smooth pate.

5. Cook the drumsticks with enough water till tender and dry.

6. Heat half the quantity of oil and saute the onions.

7. Add the ground paste,tamarind extract, turmeric powder, asafoetida, salt, jaggery and bring it to boil for serving minutes.

8. Add the cooked drumsticks and cook for two minutes. Remove it from fire and transfer the contents to a serving dish.

9. Heat the remaining quantity of coconut oil and saute the seasoning ingredients. Pour it over the theeyal. Mix well.

10. Garnish the dish with roasted peanuts and the coriander leaves.

11. Serve hot with rice.

Dal-n-Coconut Curry

Dal-n-Coconut Curry

Ingredients

1/2 cup mung dal
1/2 cup tur dal
1 cup small Madras sambhar onion, peeled and sliced
1 cup coconut slices
1 tsp chilli powder
A pinch asafoetida
4 green chillies
1"piece ginger
5 flakes garlic
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
2 red chillies,broken into bits
1/2 tsp mustard seeds

For the garnishing

2 tsp coriander leaves, chopped

Method

1. Grind the green chillies, garlic and the ginger to a fine paste.

2. Mix the dals, sliced onions, coconut slices, chilli powder, turmeric powder asafoetida, ground paste salt with enough water till well combined. Pressure cook.

3. Heat oil and saute the seasoning ingredients.

4. Add the cooked dal mixture, mix the contents and cook for five minutes.

5. Remove it from fire and transfer the contents to a serving dish.

6. Garnishing it with the chopped coriander leaves.

7. Serve hot with rice

Potato Curry

Potato Curry

Ingredients

500 gm medium sized potatoes
1 tsp salt

For the gravy

1 cup freshly grated coconut
1 cup small madras sambhar onions, peeled
2 cup coconut milk (first extract)
4 red chillies
2 tsp coriander seeds
1/2 tsp pepper
1/2 tsp cumin seeds

For the seasoning

4 tsp coconut oil
1/2 tsp mustard seeds
2 tsp curry leaves

For the garnishing

2 tsp chopped (mixed) nuts, fried

Method

1. Wash, peel and cut the potatoes into cubes.

2. Cook the potatoes with half the quantity if salt and enough water till tender and dry.

3. Roast the red chillies, coriander seeds, pepper and the cumin and powder.

4. Grind the coconut and the onions to a fine paste.

5. Heat oil and saute the seasoning ingredients and the ground paste for a minute.

6. Add coconut milk, roasted powder and the remaining quantity of salt.Cook for ten minutes.

7. Add cooked potatoes, mix the contents thoroughly and cook for 2 more minutes. Remove it from fire and transfer the contents to a serving dish.

8. Garnish it with fried nuts.

9. Serve with any appam snacks or hot rice.

Coconut based Red Pumpkin and Bean Curry

Coconut based Red Pumpkin and Bean Curry

Ingredients

250 gm red Pumpkin (or ashgourd)
250 gm beans
1 cup thick coconut milk (first extract)
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds
2 green chillies,minced

For garnishing

2 tsp grated and roasted coconut

Method

1. Wash, remove the strings and cut the beans into one inch pieces.

2. Wash, peel and cut the pumpkin into one inch pieces.

3. Cook the vegetables with salt and enough water till tender and dry. Transfer the contents to a serving dish.

4. Add coconut milk and stir the contents.

5. Spoon half the quantity of the coconut oil over the dish.

6. Heat the remaining quantity of coconut oil and saute the seasoning ingredients. Pour it over the curry, mix well.

7. garnish it with the roasted coconut.

8. Serve hot with rice