Chilly fish

King fish fillets 1/2 kilogram, cubed, Kashmir chilly powder 2 tsp., pepper powder
1/2 tsp., salt to taste, garlic paste 1 tsp. Marinate fish with the ingredients and refrigerate
for 3 hours. Fry it light brown in required cooking oil and keep it aside.
Onion 1, capsicum 1, cubed, green chilly 4 silted, tomato sauce 1/4 cup, soy sauce 2 tsp.,
salt to taste, Kashmir chilly powder 1 tsp.
In the balance oil, drop in onion, sauté till light brown, add capsicum, sauté till tender,
add chilly powder, salt, followed by sauces, add fried fish pieces, combine well,
allow to remain in low flame for 10 minutes.
Transfer into a serving bowl and garnish with chopped cilantro.
Serve with aapam, chapatti and nan.

Green mango chutney

Green mango 1, peeled, cut into small pieces.
Grated coconut 2 cups, shallots 4, cumin seeds a pinch,
green chilly 7, salt to taste, curry leaf 1 sprig.
Grind all the ingredients in a mixer into a coarse mix.
With hand form the mix into a ball.
Serve with rice along with yogurt.

Nadan chicken roast

Whole chicken 1 kilogram, medium small pieces, curd 1/4 cup, chicken masala 1 tbsp.,
salt to taste. Marinate chicken with the other ingredients and refrigerate overnight.
Shallots 250 gram, garlic cloves 12, ginger 2 inch piece, chopped and crushed.
Onion 1, sliced, green chilly 6, silted, curry leaf 2 sprigs, Kashmir chilly powder
2 tsp., coriander powder 1 tsp., garam masala 1/2 tsp., salt to taste.
Coconut oil 1/3 cup.
Heat oil in a wok, drop in chicken pieces, turn it around till light brown, keep the
chicken pieces aside. Drop in onion, sauté till light brown, add curry leaves and
crushed mix, sauté till aroma spreads, add chilly and coriander powder, sauté for
30 seconds, add chicken pieces, combine well, and in low flame for 10 minutes
to get the chicken covered with the gravy.
Serve with rice, bread and chapatti.

Kappa mathi kuzhambu ( Tapioca and sardine mix )

Tapioca 1 kilogram, peeled, cubed, washed, cooked adding 1/2 tsp., turmeric powder
and salt to taste. Drain and keep aside.
Small sardines 1/2 kilogram, cleaned. Gamboge 3 cloves, soaked.
 Onion 1, garlic cloves 6, ginger 2" piece, all three
 chopped, bird's chilly 6, green pepper 3 spikes, just grinded.
Turmeric powder 1/4 tsp., salt to taste, curry leaf a sprig, fish masala 1 tsp.
Cook sardines with the ingredients, allow to cool, separate fish bones, add fish mix
into the cooked tapioca, mix and smash it in low flame, add 1 tbsp., coconut oil,
combine well and serve hot in banana leaves for better taste.


 

Cassava Brown peas in a bowl ( Kappa payar kuzhachathu )

Cassava 1 kilogram, peeled chopped, cleaned and cooked with little turmeric and salt to taste.
Brown peas 1 cup, soaked over night and pressure cooked, with salt to taste.
Grated coconut 1 1/2 cups, bird's chilly 12, cumin 1/3 tsp., turmeric powder 1/2 tsp.,
shallots 3, garlic cloves 3, grind all the ingredients into a coarse mixture.
Add coconut mix into cassava and pulse mix, smash well in low flame. Add coconut oil 1 tbsp.,
 curry leaves 2 sprigs, mix well, adjust salt. Dish is ready. Serve with red chilly chutney.

Nasigorin

Jeerakasala rice 2 cups, cooked in 4 cups water. Carrots 2, chopped, onion 1, chopped,
ginger paste 1 tsp., garlic paste 2 tsp., anchovy paste 2 tbsp., cooking oil 2 tbsp.,
soy sauce 2 tsp., chilly sauce 1 tbsp., tomato sauce 1 tbsp., cooked green peas 1/4 cup,
green chilly 3, cut into thin rings, salt to taste.
Heat oil in a pan, drop in onion, saute till light brown, add garlic and ginger paste, mix well,
add green chilly, carrot, green peas, saute till stewed, add anchovy paste, combine well,
add cooked rice, combine, adjust salt and transfer into a serving bowl.

Masala Egg roast

Egg 4, boiled, peeled and sliced.
Onion 1, sliced, green chilly 3, silted, curry leaf  a sprig, garlic cloves 7, thinly sliced,
chicken masala 2 tsp., cilantro chopped 1 tbsp., salt to taste, coconut oil 2 tbsp.
Heat oil in a pan, drop in onion, saute till light brown,  add garlic, green chilly, curry leaf,
saute till stewed, add masala and salt, stir for 30 seconds, and 1/4 cup boiling water, mix
well, add egg pieces, combine well, add cilantro.
Transfer into a serving bowl.
Serve with rice and chapatti.

Chilly egg

Hen eggs 2, boiled, cooled, de shelled and halved.
Capsicum 1, onion 1, tomato 1, all cubed.
Ginger garlic paste 2 tsp., green chilly 2, silted and seeded.
Cooking oil 2 tbsp., tomato sauce 1/4 cup, soy sauce 1 tsp., rice bran vinegar 2 tsp.
Cilantro chopped 1 tbsp., salt to taste.
Heat oil in a shallow wok, drop in onion, sauté till light brown, add ginger garlic paste,
sauté till aroma spreads, add green chilly, capsicum and tomato, saute till stewed, add
sauces, salt, mix well, add egg pieces

 

Copra chutney

 Copra of 5 coconuts. Cut the copra into bits.
Red chilly 30, tamarind a small lime shape ball, garlic 2 bulbs,
separate cloves and chop it.
Heat a non sticky pan, drop in the ingredients, and sauté to fry.

 When ingredients are light brown add  4 sprigs of curry leaves.
Saute in low flame and fry the ingredients, add 1 tsp. asafoetida powder and salt to taste. Combine well.
Allow to cool.

Grind the ingredients in a mixer grinder. Allow to cool.
Store in air tight glass containers.
Serve with rice, dosai, idli, chapatti and paratha.
Excellent during travel.

Pappaya, tender coconut Pradhaman

Tender coconut 2, scrape the pulp, grind in mixer.
Semi ripe papaya medium 1, skinned, cut into pieces, steam for 3 minutes and grind in a mixer.
Jaggery 600 grams,  cashew nut splits 2 tbsp., raisins 1 tbsp., coconut milk light 3 cups, coconut milk thick 1 cup, cardamom powder 1 tsp., salt a pinch, ghee 1/4 cup.

In thick bottom wok, heat the ghee, fry the raisins and cashew nuts. Keep aside. Add grinded mix
in the balance ghee, sauté for 10 minutes. Add jaggery syrup, mix well till blended, add thin milk,
cook well. When the mix starts thickens, add thick milk. Reduce flame, allow to bubble, keep on the flame till the pradhaman arrive the correct consistency. Add salt, cardamom powder and fried raisins.
Combine well, transfer into a serving bowl.

Ash gourd in curd (Kumbalanga Pullissery )

Ash gourd 500 gram, skinned, and cut into 3 inch square pieces, Green chilly 7, silted, turmeric powder 1/3 tsp., salt to taste,
curry leaf a sprig.
Cook the ingredients in a cup of water and keep aside.
Grated coconut 1 cup, cumin seeds 1/2 tsp., shallots 2, garlic cloves 2, birds chilly 10, curry leaf 1/2 sprig.
Grind the ingredients in a mixer to a smooth paste. Add the coconut mix into the cooked ash gourd, put on low flame, allow to bubble.
For seasoning
Coconut oil 2 tsp., mustard seeds 1/2 tsp., fenugreek seeds 1/3 tsp., dried chilly 3, broken into 2 each, curry leaf 1/2 sprig.
Curd ( whisked ) 3 cups, salt to taste.
Heat oil in a wok drop in  mustard and fenugreek seeds, followed by dried chilly and curry leaf.
Allow to splatter and add the seasoning into ash gourd mix along with curd. Combine well, adjust salt and transfer into a serving bowl. Excellent with rice.
 

Carrot pradhaman

Carrot, 400 grams, peeled and grated and steamed for 4 minutes.
Jaggery 500 gram, Sabudana  1/4 cup, soaked, ghee 1/4 cup, raisins 2 tbsp., cow milk 1 litre, cardamom powder 1 tsp.

Heat ghee in a wok. fry raisins. Keep aside the fried raisins. In the balance ghee add carrot, sauté till cooked. Add soaked sabudana,
mix well, add jaggery syrup, combine well, sauté for 10 minutes, then add half milk, mix and allow to boil and cook. Add balance milk ,reduce the flame, allow the payasam to get the required thickness. Add cardamom powder and fried raisins. Transfer into a serving bowl.

Fish Moly

Seer fish 1 kilogram, cut into 3 inch pieces,
Ginger garlic paste 2 tsp., pepper powder 1/2 tsp., salt to taste.
Marinate the fish pieces and keep for 2 hours.
Basin powder 100 gram, coconut oil 200 gram.
Heat oil in pan, roll the fish pieces  in basin powder and fry the pieces to light brown. Keep fried fish aside.
Onion 2, sliced, green chilly 7, silted, garlic cloves 10, shallots 7, both sliced and crushed,
ginger 2 inch piece, thinly sliced, salt to taste,
curry leaf 2 sprigs, carrot 3, thinly sliced, pepper powder 1/2 tsp., fenugreek powder 1/4 tsp.
Coconut milk thin 2 cups, thick 1 cup.
In the balance oil, drop onion followed by ginger, garlic, shallots, carrot, green chilly, curry leaves, sauté till light brown, add light coconut milk. allow to boil, add fried fish, cook well, add thick milk, allow to bubble.
Serve with appam, puttu, idiappam, bread etc.
 

Banana milk payasam (Kheer)

Ripe banana 4, cut into semi circle pieces. Ghee 1/4 cup, raisins 1 tbsp., cashew nut splits 2 tbsp., badam splits 1 tbsp.
Heat ghee in a shallow wok ,drop in raisins, fry , take out, then fry
cashews and badam, take out and keep aside.
Coconut milk light 3 cups, coconut milk thick 11/2 cups, fried rice powder 1/4 cup, jaggery 500 gram, cardamom powder 1 tsp.
Add banana cuts into the balance ghee, sauté well, add jiggery syrup and sauté till the banana pieces are well blended. Add thin
milk cook in low flame, when the mix starts to thicken add rice powder soaked in 1/2 cup thick milk. Cook in low flame. When the
mix, thickens add balance milk. Allow to bubble, add cardamom powder, fried raisins and nuts. Transfer into a serving bowl.

 

Simple fish fry

Sardines 10, cleaned and striped closely.
For marinade
Kashmir chilly powder 1/2 tsp., turmeric powder a pinch, garlic green pepper paste 1 tsp., salt to taste.
Marinate the fish and keep for 1/2 an hour.
Shallow fry the fish both sides in a non stick pan with minimum cooking oil.

Sauted Pappaya

Semi ripe papaya 1, remove skin, cut into small thin pieces, add salt to taste, 1/4 tsp., turmeric
powder and cook in a little water. Drain out excess water if any and keep aside.
Coconut oil 2 tbsp., dried chilly 3, cut into small pieces and crushed, garlic cloves 7, sliced and crushed, shallots 10, sliced and crushed, crushed black pepper 1 tsp., curry leaf a sprig.

Heat oil in a shallow wok, drop in garlic, shallots, sauté till aroma comes out, add chilly and
pepper and curry leaves, sauté and add cooked papaya, combine well and serve.

Chenakuzhachathu ( Amorphophalus with coconut )

Amorphophalus ( Elephant foot yam ) 250 gram, cut into 2 cm cubes, add salt to taste
and cook soft.
Grated coconut 1/2 cup, cumin seeds a pinch, turmeric powder 1/4 tsp., green chilly 2,
garlic cloves 2, shallots 2, curry leaf little. Ground the ingredients to a coarse mix.
Add coconut mix to cooked amorphophalus, mix well, adjust salt, add curry leaves,
and a tbsp., coconut oil, combine well and transfer into a serving bowl.
Serve along with eve tea or with rice. Green chutney is best along this dish.

Lime curry with fried coconut....

Lime 4, De skinned, seeded and chopped, green chilly 7, cut into rings, shallots 12, chopped,
garlic cloves 10, chopped, curry leaf a sprig, coconut oil 2 tbsp., tamarind concentrate 1 tsp.,
chilly powder 2 tsp., coriander powder 2 tsp., turmeric powder 1/4 tsp., asafoetida powder 1/3 tsp.,
salt to taste, grated coconut 1 cup, fried and powdered, mustard seeds 1/2 tsp., dried chilly 2.

Cook lime and green chilly in a cup of water in an earthen wok. Soak curry powders and tamarind
in 1/2 cup of water and add to the boiled mix. Add half curry leaf, salt and fried coconut powder.
Mix well, add boiled water if required to have a semi thick consistency.

 Heat oil in a non sticky pan, drop in mustard seeds, dried chilly, allow to crackle, add curry leaf,
followed by ginger, shallots an garlic. Saute till light brown and the mix to the curry mix well.
Allow to bubble. Serve after 4 to 5 hours for better taste.

Upma Dosai...

 The idea came from left over upma.
Upma 1/2 cup, dosa batter as required.
Sprinkle upma with little warm water and combine with a pinch
asafoetida , salt to taste and chopped cilantro 2 tsp.

Heat a non sticky dosai tawa, pour a cup batter, spread thinly
and prepare dosai. Fill with upma and roll.
Upma dosai ready. Cut into pieces and serve along with evening tea
 with your favourite pickle or chutney.

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.
 

Jack fruit Pradhaman

 Riped hard jack fruit 11/2 kilogram, seeded, cut into small pieces.
Steamed and pureed.
Coconut milk thin 1 litre, thick milk 1/2 litre, raisins 2 tbsp.,  cardamom pods 7 , dried ginger powder 2 tbsp., jiggery 1/2 kilogram, ghee 3 tbsp., salt a pinch.
Heat two tbsp. ghee, add jack fruit puree, jaggery syrup, and stir well to half the volume. Add thin milk, stir well till a thick consistency. Add thick milk, combine and stir well till a semi thick
consistency. Add salt and cardamom powder, mix well.

 Heat ghee in a pan, fry raisins and cashew nuts, separately.
Garnish pradhaman with ghee fried ingredients. Transfer into a serving bowl.

Steamed Jack fruit

 Jack fruit cloves as required, seeded, salt to taste, turmeric powder 1/2 tsp., curry leaf a sprig.
Steam cook the ingredients in a little water. Serve with fresh coconut or coconut chutney.

Chakkachavanithoran (Jack fruit )

Chakkachavani  3 handful, chopped, cooked in enough water and drained. Onion 1, chopped, curry leaf 1 sprig, salt to taste.
Grated coconut 1 cup, garlic clove 3, shallots 3, pepper 1 tsp.,
turmeric powder 1/4 tsp., coriander powder 1/2 tsp., green chilly 3.
Grind all the ingredients into a coarse texture.
Coconut oil 1 tbsp., red chilly 2, mustard seeds 1/4tsp.
Heat oil in a pan, drop in red chilly, mustard seeds, allow seeds
to crackle, add curry leaf and onion, saute till light brown, add cooked jack fruit chavani and coconut mix. Add salt to taste,
combine well. Transfer into a serving bowl. Serve with rice.

Jack fruit fritters ( Chakkapazhampori )

 Riped Jack fruit, 12 cloves, halved and keep aside.
Wheat flour 1/2 cup, Maida 1/2 cup, salt a pinch,
turmeric powder a pinch, sugar 1 tbsp., ghee 1 tsp. Whisk the ingredients together into a thick batter. Put the halved jack fruit into the batter.
Mix well.
Heat required oil in a shallow pan, drop in each jack fruit pieces from the batter into oil. Fry till golden brown. Place on a paper towel and allow to drain excess oil. Serve hot.

Jack fruit pan cake ( Chakka Neyyappam )

Riped  Jack fruit cloves 12, cleaned, sliced, steamed and grinded.
Fine rice flour 1 cup, powdered jaggery 2 tbsp., salt a pinch, ghee
2 tsp., cardamom powder 1/4 tsp., dried ginger powder 1/4 tsp.,
soda powder a pinch.
Whisk all the ingredients into a thick batter. Keep the batter for
half an hour.

Oil as required to fry.
Heat oil in a pan, pour 1/4 cup batter and fry the pan cake till golden brown. Allow to drain excess oil on paper tissue and serve
hot with eve tea.

Chakkappidi (Jack fruit pidi)

Riped Jack fruit cloves 16, steamed and grinded into a pulp. Grated coconut 1/2 cup, salt a pinch,

 jaggery powdered, 1/4 cup, dried ginger powder 1 tsp., wheat flour
1 1/2 cups. Combine the ingredients into a soft dough.

 Heat enough water in a steam cooker, squeeze a little dough in between fingers, and place on the tray in the cooker and steam
cook.






Allow to cool and serve as evening snack.

Sauted jack fruit seed with Soy chunks

Soy chunks a handful, soaked in boiled water for 20 minutes, washed and squeezed, marinate with 2 tsp. ginger garlic paste,
1/2 tsp., black pepper powder and salt to taste. Keep aside for an hour.
Jack fruit seed 2 handful, peeled, cleaned, cooked and chopped.
Shallots 10, chopped, red chilly sauce 1 tbsp., salt to taste, cilantro
chopped 1 tbsp., coconut oil 1 tbsp.
Heat oil in a pan, drop in shallots,
saute till light brown, add soy chunks, saute till light brown, add jack fruit seed, combine well, add salt, red chilly sauce, mix well, transfer into a serving bowl, garnish with cilantro. Serve with rice or chapatti.

Chakkakkuru Pulinkari ( Jack fruit seed curry )

Jack fruit seed 2 handful, peeled and sliced, curry leaf 1 sprig.
Green chilly 4, silted, onion 1, sliced, salt to taste, turmeric powder 1/4tsp.
Cook the ingredients in little water.
Tamarind concentrate 1/2 tsp., chilly powder 1 1 tsp., coriander powder 1 tsp.,
asafoetida powder 1/2 tsp. Add the ingredients to cooked mix, add enough water
and allow to boil. Adjust salt.
Garnish with seasoned mustard red chilly mix and serve with rice.