Tuna Pickle

Tuna flesh 2 kilo, cut into 2 inch pieces, mix with 1 tbsp. salt and 1 tbsp.,vinegar, keep for 15 minutes.
Wash thoroughly and allow to drain excess water.
Kashmir chilly powder 1 tbsp., salt to taste, crush garlic 5 cloves, pepper powder 1/2 tsp.
Mix the ingredients together, then dust on tuna pieces, combine well, keep for an hour.
Oil 1 cup. Heat oil in a pan, fry the tuna pieces, allow to drain excess oil on a tissue.
Ginger 50 grams, garlic 50 grams, both chopped, green chilly 4, cut into rings.
In the balance oil, drop in the above ingredients, sauté till golden brown. Take half,
and grind into a paste.
In the balance ginger mix, add grinded mix, sauté for 30 seconds, add 1 tbsp. chilly powder,
fenugreek powder 1/2 tsp., salt to taste, and diluted vinegar 1 cup. Allow to boil, reduce flame,
add fish pieces, mix well and remove from flame.
Allow to cool, store in air tight glass containers.

Pani Puri..

Ready made puri as required, cooked green peas 1 cup,
 onion 1, chopped, green chilly 1,finely chopped, tomato 1, finely chopped,
Smash with fingers, the three with salt to taste.   and combine well.
For juice
Tamarind water 1 cup, salt to taste, sugar 1 tbsp., chat masala 1 tsp., combine well.
Break purees, put 2 tsp., cooked green peas, 1 tsp. full onion mix, required tamarind
juice and top up with required sev.
Serve with tamarind juice extra.
Eat the puri in a single mouth.
Delicious and healthy snack...Can be served as dinner also.

Prawn fry and cryspy prawn head fry

Tiger prawns a dozen, clean, devein along with shell.
For marinade
Ginger garlic paste 1 tsp., chilly powder 1/2 tsp., turmeric powder a pinch, coriander powder
1/4 tsp., pepper powder 1/4 tsp., salt to taste. Mix the ingredients and marinate the prawns.
Keep for half an hour. Deep fry in coconut oil along with curry leaves.
Similarly prawn heads can also be fried.

Prawn curry in fresh coconut

Tiger prawns 1/2 kilograms, peeled, mango 2, skinned and thinly sliced, drumstick 2, cut into 4 inch pieces, curry leaf 1 sprig, turmeric powder 1/4 tsp., chilly powder 2 tsp., coriander powder 1 tsp.,
salt to taste, onion 1, sliced, green chilly 4 silted, fenugreek powder 1/4 tsp., coconut oil 2 tsp. Cook the ingredients in two cups water.
Grated coconut 1 cup, grind coconut into a smooth paste. Add the paste to the cooked prawns.
Allow to boil. Reduce the flame, add fenugreek powder, mix well, add coconut oil, swirl the wok, adjust salt.
Serve with rice.


Tiger prawns

Prawn curry with fried coconut ( Konju Muringakka theeyal )

Prawns medium sized  300 grams, peeled, drumsticks 2, cut into 3 inch pieces, shallots 50 grams,
sliced thinly, potato 1, peeled and thinly sliced, green chilly 3, silted, curry leaf  1 sprig, salt to taste,
Coconut oil 1 tbsp.,. dried chilly 1, mustard seeds 1/4 tsp.

Grated coconut 1 cup, shallots 3, sliced, garlic cloves 2, sliced, curry leaf 1 sprig, tamarind gooseberry size, red chilly 7, coriander seeds 2 tsp. Dry fry the ingredients to brown colour. Allow to cool and grind to smooth paste.

Heat oil in a shallow pan, drop in broken dried chilly, mustard seeds, allow seeds to crackle, add
half curry leaf and shallots. Saute till light brown, add prawns, drumsticks and balance curry leaf.
Saute for two minutes, add enough water and salt to taste , allow the ingredients to cook. Add gravy paste, add enough water, allow to boil, reduce flame, allow to bubble for five to ten minutes till the
gravy becomes semi thick.


 

Jack Fruit steam cake ( Chakkaputtu )

Wheat flour 1 cup, ( rice flour also can be used ), riped jack fruit (hard) chopped
2 cups, salt to taste, grated coconut 1/2 cup, powdered jaggery 1/4 cup, warm water as required.
Mix the ingredients together, sprinkle water as required to form a free flow moist mix.

Grated coconut 1/2 cup.
Heat water in a puttu maker pot. Fill the cylindrical puttu maker with a tbsp. coconut,
a handful puttu mix, then  coconut followed by puttu mix to fill the puttu maker. Close with the lid
and place on the puttu pot. Allow to steam the mix. Take out the steam cake (puttu) and
serve hot. Can have for breakfast.

Jack Fruit Kheer with Splenda

Riped Jack fruit ( hard ) cloves 12, take out seeds, cut into small pieces, steamed and pureed.
Dried ginger powder 1/2 tbsp., Splenda 1/4 cup, ghee 1 tbsp., cashew nuts splits 12, raisins
2 tsp., coconut milk thin 1 cup, coconut milk thick 1/2 cup, cardamom powder 1/2 tsp.

Heat 1/2 tbsp. ghee in a shallow wok, add jack fruit puree, stir till volume comes to half,
add thin milk, stir till half the volume, add dried ginger powder and thick milk. Stir till the
contents form a semi thick consistency. Add splenda ,cardamom powder, ghee fried
cashew nuts and raisins. Combine well and serve hot.
Diabetic patients can enjoy this kheer.