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.