Unakkameen(Dry Fish)-Drumstick curry

Ingredients:-

Unakkameen(dry fish-any variety) - 8- 10 medium pieces

Drumstick (Muringakka) - 5-6 medium pieces

Tomato chopped - 1 nos

Green chilli chopped - 4-5

Ginger and garlic chopped - 1 tsp each

shallots chopped - 8-10

Turmeric powder - 1/2 tsp

Grated coconut - 1 cup

salt (add only if it is needed)

Oil

Red chilli ,curry leaves and mustard for seasoning

Method

• Soak the dry fish in water for 4-5 hours so that the excess salt would reduce..
• Grind the grated coconut with turmeric powder and green chillies to a medium smooth paste
• Heat 1 tsp of oil in a pan and saute' shallots and chopped ginger and garlic
• Add chopped tomato and mix it well.
• Now add dry fish, drumsticks,greenchillies (2) and cook it with 1/2 cup of water ,till it is done.
• When the fish is tender,add the coconut paste and keep it on a medium flame for 5-6 minutes
• Remove from fire
• Heat oil in a pan ,and add mustard seeds.When it starts o splutter add diced shallots and red chillies and curry leaves .Pour it over the Curry..

Cheers!!!!!!!!!!!!!

Recipe courtsey: My mom!!!

Potato Roast

Ingredients:-

Potato - 2 big

Onion Thinly chopped - 1 medium

Ginger-Garlic paste - 1 tsp

Chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Pepper powder - 1/2 tsp

Garam Masala- 1/2 tsp

Salt to taste

Oil

Method

• Peel and cut the potato into cubes
• Heat oil in a pan and saute' GGp and chopped onions
• When they are soft ,add all the powders and saute it for 2 minutes on medium flame
• Now add the potato cubes and mix it well
• Pour 1/2 a cup of water and salt and cook till the Potato is cooked but still firm.
• Add 1 tsp of oil and saute' it again on a medium flame for a special taste.
• Remove from fire and serve it hot!!!

Best with Chappathi or Rice

Cheers!!!!

Chicken Biriyani

Ingredients:-

For Rice

Basmati Rice - 1 1/2 cup

Whole cloves,cardamom and mace- 3 each
Bay leaf - 1

Butter

Salt

For Masala:-

Chicken - 1/2 kg

Onion Chopped - 2 cup

Ginger - Garlic paste - 2 tsp

Green chilli chopped - 4-5

Biriyani Masala - 1 1/2 tsp

Turmeric powder- 1/2 tsp

Pepper powder - 1 tsp

Tomato - 2 chopped

Yogurt - 2 tsp

Mint Leaves chopped - 1 cup

Cilantro leaves chopped - 1/2 cup

Onion Thinly sliced - 1 cup(garnishing)

Cashew nuts - 1/2 cup

Raisins- 1/2 cup

Butter

Salt to taste

Method

Marinate the chicken pieces with 1 tsp of Yogurt, Ginger garlic paste ,pepper powder,1/2 tsp of Biriyani Masala and salt and set aside for 3-4 hours .

Cook the Basmati rice in a heavy bottom vessel with butter,cloves ,cardamom ,mace and salt.When the rice is cooked drain the excess water and set it aside

Heat butter in a pan and fry the Onions first,the fry cashew nuts and raisins,keep it aside

In the same pan Saute' Ginger garlic paste and green chillies for 2 minutes and then add Chopped onions and saute' it.When it is translucent add tomato and saute it well.....

When oil starts to separate add Turmeric powder,pepper powder ,Biriyani masala and salt and saute it for a minute

Add the chicken pieces to it and saute' it well for 6-7 minutes

Now mix it with yogurt and the chopped mint leaves and coriander leaves

Add a little water if needed and cook it in a medium flame till the chicken is done and the gravy is medium dry...There should be some gravy left for baking the rice in it...

Now take a baking dish and Brush it with some butter.

Spread a layer of rice in the bottom and chicken on the top.Arrange the rice and the gravy this way.Garnish with Fried onions,cashews and raisins and cover it with an aluminium foil ( if you are using a microwave, arrange the rice and gravy in layers in a microwave safe dish,cover it with a microwave safe lid and cook it for 5-7 minutes. On stove top arrange it in a vessel ,cover it with a lid ,and keep it on the top of a heavy tawa and heat it for 6-7 minutes.)

Preheat Oven to 350 degrees and bake this for 10 minutes

Serve it with Chutney or Raita...

Cheers!!!!!!!!!!!!!!!!!!!!

Mojito - Refreshing Cuban Cocktail

Ingredients:-

Lime juice - from 1 lime

Sugar(superfine) - 1 tbsp

Mint Sprigs - 4

White Rum - 5 tbsp/75ml

Club Soda - 6 tbsp/90ml

Crushed Ice

Lemon slice - 1

Method

Mix the lime juice and sugar in a cocktail shaker and shake until the sugar has dissolved

Add the mint sprigs and some crushed ice and shake well

Pour into a tall glass,top with soda water

Decorate with mint leaves and lemon slice

Cheers!!!!!!!!!!!!!!!!!!!!!

Chicken curry with coconut milk

For another version of chicken curry with coconut milk click here( kerala chicken curry)

Ingredients:

Chicken - 1/2 kg
Onion chopped - 1 cup
red chilli powder -1 tsp

Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
turmeric powder - 1/4 tsp

Pepper powder - 1/2 tsp
Ginger- garlic paste - 1 tsp
whole cloves and mace - 2 each

Cinnamon/bay leaves - 2

Mint leaves chopped - 1/4 cup(optional)

Thin coconut milk - 1 cup

Thick coconut milk - 1 cup
oil
Salt to taste


Method
1.Marinate the chicken pieces with pepper powder and Ginger garlic paste and salt and keep it for half an hour

2.Heat oil in a pan ,sautee onions, and mint leaves till it is translucent,remove from fire .Grind it to a paste when it is cool.
3. In the same pan saute' GG paste,Onion paste,Cloves,cinnamon/bay leaf and mace and saute' it for 2 minutes

4.Add all the powders ,salt and mix it well ,on a medium flame

5. Now add the marinated chicken pieces and saute it for 4-5 minutes

6. Cook this chicken in thin coconut milk ,till it is done

7.When the chicken is cooked ,add the thick coconut milk and simmer for a minute or two

Serve with Rice , Appam,Chappathi or Nan

Cheers!!!!!!!!!!!!!!

Meat Samosa

Ingredients:

For the cover

Maida - 1 cup

Corn flour- 2 tsp

Oil - 2 tsp

Salt to taste

Water

For filling

Minced Meat - 1/4 kg

Onion chopped - 1/2 cup

Green chilli chopped - 1 tsp

Ginger-Garlic paste- 1 tsp

Garam masala - 1 tsp

Chilly powder - 1/2 tsp

Pepper powder - 1/2 tsp

Oil

Salt to taste

water

Method

• Mix maida,cornflour,salt and oil
• Add little by little water and knead it well to make a soft dough(like poori dough)
• Cover it with a wet cloth and keep it aside for 1/2 an hour
• Heat oil in a pan and saute' onion,greenchillies,and gg paste.
• When they are soft and have a flavor add garam masala,chilli powder and pepper powder and saute' it well
• Now add the minced meat and salt and saute it
• Cook this by adding required amount of water on a medium flame till it is done and dry
• Take a small portion of the dough and roll it into a big circle,Cut the circle into 4 quarters.
• Take one quarter ,fill that with the meat mixture,fold like a cone with the round edges and seal it with the third side.Use water to seal the edges,so that the filling wont fall out
• Heat oil in a pan,and deep fry the Samosas,till they are golden brown

Serve with chutney or ketchup

Cheers!!!!!!!!!!!!!!!

Nadan Beef Fry

Ingredients:-
Beef - 1 kg
Onion Chopped - 3
Red chilly powder - 1 1/2 tsp
Coriander powder - 1 tsp
Chilli flakes - 1/2 tsp
Garam masala - 1 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Ginger- garlic paste - 2 tsp
Coconut chips - 1/2 cup(thenga kothu)
Mace - 2-3 (jathi pathri)
Salt to taste
Mint leaves
Curry leaves
Oil

Method

• Heat a pan and fry all the powders(including chilli flakes) for 2 minutes.(do not add oil ).make sure it is in low flame,otherwise it will be burnt.Allow this powder to cool.
• Take half of this powder, and salt and marinate the beef cubes and keep it for 2 hours.If you are keeping it for more than 2 hours,keep it in a refrigerator.the more time you keep this,the more tastier the beef would be.
• Then cook the beef in a pan or pressure cooker,adding 2 tsp of oil ,mint leaves,mace and required amount of water.
• Heat oil in a pan and fry the coconut chips for 2-3 minutes and keep it aside
  
• saute' chopped onions and ginger garlic paste.
• When they are well sauteed and have a flavour add the remaining fried powders and mix it well
• Now add the fried coconut chips and curry leaves and let it stand for a minute
• Add the cooked beef to the pan with the gravy..Do not drain the excess water while cooking beef. Allow this water to dry in the pan by slow cooking
• Slow cook the beef with masala ,till they are dry and have a brown colour...

Serve it with rice or chappathi...

Cheers!!!!!!!!!!!!!!

Vazhakka Mezhukkupuratti

Ingredients:

Vazhakka(Green plantain) - 3 nos

Chilly flakes - 1 1/2 tsp

Ginger thinly sliced - 1 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Oil

Method

• Cut Vazhakka lengthwise and set aside in water


• Boil 1/2 cup water in a pan


• Add Vazhakka pieces,Chilly flakes,ginger,turmeric powder and salt


• Cook it till the vazhakka is tender and the water is fully evaporated


• Now add oil to it and saute' it for 4-5 minutes.


• Remove from fire

Serve with Kanji or rice!!!!!

Kumbalanga Moru kachiyathu

Ingredients:-

Kumbalanga diced - 1 cup
Curd - 2 cup
Turmeric powder - 1 tsp
fenugreek powder - 1/2 tsp
Green chilli - 3-4 nos
Ginger- garlic thinly sliced - 1 tsp each
Salt to taste
Oil
Mustard seeds
Red chilly


Method

• Cook the diced kumbalanga with turmeric powder ,salt,green chilies,ginger-garlic and water
• when it is done add the curd to it ,in a low flame and then add fenugreek powder
  
• Stir it well continuously for 3- 4 minutes and remove from fire
• Heat oil in a pan and add mustard seeds,when its starts to splutter add red chilly and chopped shallots and pour it over the curry

Cheers!!!!!!!!!!!!

Easy Yogurt-strawberry Treat

Ingredients:-

Yogurt -1/2 cup
Mithai mate(milk maid)- 1 cup
Custard Powder(Strawberry flavor) - 1 tsp
Honey - 1/2 tsp
Fresh Strawberry for decoration

Method

1. Combine well yogurt,mithai mate,custard powder and honey
2. Pour the mixture to a bowl
3. Steam it in a Appachembu or steamer for 15 minutes.
4. Allow it cool and then refrigerate it for an hour
5. Decorate it with Strawberries

Cheers!!!!!!!!!!!!

Oven roasted Mint Chicken

Ingredients:-

Whole chicken - 1
Mint leaves grind to paste - 2 tsp
Lemon - 1
Ginger garlic paste - 11/2 tsp
White pepper powder - 1 tsp
Paprika powder - 1 1/2 tsp
Chilli powder - 1/2 tsp
Salt to taste
Butter or any oil - 2 tsp

Method

1. Gently remove the skin of the chicken,Clean it and pat dry....
2. Squeeze the juice from the lemon .
3. Combine the lemon juice, mint paste, pepper powder,ginger garlic paste,paprika powder chilli powder,salt and butter and blend it well...
4. Apply this mixture to the inside and outside of the chicken and refrigerate it for 2-3 hours
5. Preheat Oven to 350 degrees
6. Bake Chicken in preheated oven for 45 minutes ,turning sides after 20 minutes...
7. Then turn the temperature to 400 degress and bake it for another 30 minutes.If you do not want the chicken to be crispy then do not change the temperature
8. Allow chicken to rest for 10 minutes before serving.

Cheers!!!!!!!!!!!!!

Fish Fry

Ingredients:-

Any fish - 1 ( I use Tilapia fillet)
Ginger- Garlic paste - 1/2 tsp
Red chilli powder - 1 tsp
Chilli Flakes - 1/2 tsp
Turmeric powder - 1/4 tsp
Fenugreek Powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt to taste
Oil for frying

Method

1. Mix all the powders and salt and adding a little water make a paste with it.
2. Apply the paste to the fish and refrigerate it for atleast 2-3 hours
3. You can deep fry or shallow fry it as per your choice!!!!!

Cheers!!!!!!!!!!

Kalan

Plantain in yogurt and coconut sauce

Ingredients:-


Vazhakka/Green plantain - 2
Grated coconut - 1 1/2 cup
Garlic - 3 cloves
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Curd - 1 cup
Green chilli - 4-5
Pepper powder - 1/2 tsp
Salt to taste
For Seasoning
Mustard seeds
Oil
Red chilly
shallots thinly sliced
curry leaves


Method

1. Peel the plantain and cut it in round shape
2. Cook the plantain with Turmeric powder,pepper powder and salt
3. Grind Grated coconut ,green chillies ,garlic and cumin seeds to make a paste
4. When the plantain is cooked add curd and mix it well...Let it stand on a medium flame
5. Do not allow it to get boiled, when it is well heated through add the coconut paste and combine it well.simmer for 5 minutes and remove from fire
6. Heat oil in pan ,add mustard seeds.when it starts to splutter add chopped shallots,curry leaves and red chilly
7. Pour this over the kalan

Serve Warm

Cheers!!!!!!!!!!!!

Tuna curry

Ingredients:-

Canned Tuna - 1
Shallots - 5 nos
Garlic thinly sliced 1 tsp
Ginger thinly sliced 1tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Tamarind(Kudampuli) - 2 medium pieces
Salt to taste
oil
Mustard
Curry leaves

• Soak Kudampuli and keep it aside for 10 minutes
• Heat oil in a pan and add mustard seed
• When the mustard seeds start to splutter add shallots,,ginger ,garlic and curry
• leaves.Saute it till they are soft
• Add the Chilli powder,coriander powder,turmeric powder and fenugreek powder & salt to the pan and fry on a low heat for a minute
• Add the soaked Kudampuli and water .Bring it to boil
• Add the Canned Tuna and cook on a medium heat till the fish is cooked and gravy is thick
• Before removing from the heat, add 1 tsp of oil to the curry

Serve it with Rice or Kappa