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.