Colocasia stem with dal

Colocasia stem 2, peel off the outer thin skin, washed and chopped.
Onion 1, chopped, green chilly 4, sliced, toordal a handful, turmeric
powder 1/4 tsp., salt to taste, curry leaf a sprig.
Pressure cook the ingredients and allow to cool.
Grated coconut 1/2 cup, cumin seeds 1/4 tsp., grind both into a semi coarse mix.
Coconut oil 1 tbsp., dried chilly 2, broken into 4 pieces, shallots 4, cut into thin rings.
Open the pressure cooker, smash the mix, add coconut mix, allow to bubble in low flame. Adjust salt. If required add a little boiling water to dilute the mix.
Heat oil in a pan, drop in shallots and dried chilly, fry and garnish cooked mix. Transfer into a serving bowl. Serve with rice.

Roseapple toordal mix

Rose apple 20, onion 1, both chopped, green chilly 2, sliced, curry leaf  a sprig.
Toordal  a handful, pressure cook dal in a little water.
Grated coconut 1/2 cup, cumin seeds a pinch, grind both to a smooth paste.
Turmeric powder 1/4 tsp., chilly powder 1/4 tsp., salt to taste, shallots 5, cut into thin rings, coconut oil 1/2 tbsp.
Allow pressure to vent out, add rose apple, onion, green chilly, turmeric and chilly powders, curry leaf and salt to taste, to cooked dal, and cook well. Mash the mix. Add coconut mix and allow to bubble in low flame. Dilute with boiling water to the required thickness to serve with rice. Transfer into a serving bowl.
Heat oil in a pan, drop in shallots, fry till golden brown, garnish cooked mix. Combine well and serve.
This dish is excellent with puri , roti and chapatti also.

Black pearl spot roast ( Karmeen roast )

Black pearl spot fish is a speciality of Kerala , found in backwaters.

Black pearl spot fish medium large 1, cleaned and cut into 4 pieces.
Turmeric powder a pinch, pepper powder 1/4 tsp., chilly powder 1/4 tsp., salt to taste, coriander powder 1/4 tsp.
Mix the ingredients together and dust on the fish pieces. Refrigerate for 3 hours.

Cooking oil 1 tbsp.
Heat oil, just fry both sides of fish pieces, keep aside.
Onion 1, garlic cloves 5, green chilly 2, all three thinly sliced, ginger paste 1 tsp., gamboge 1 clove, Kashmir chilly powder 1 tsp., tomato 1, sliced, fenugreek powder 1/4 tsp., cooking oil as required, salt to taste.
In the fish fried pan, heat oil, drop in onion, garlic, sauté till aroma spreads, add ginger paste, gamboge and green chilly, sauté till half cooked, add tomato and chilly powder, stir for 30 seconds,
add  a little water, allow to boil, adjust salt, add fish pieces, simmer flame, turn upside down to sink in the gravy. Add fenugreek powder swirl the pan. Serve in a fish shape plate, as a whole fish.
Serve with bread, appam, idiappam and puttu.

Chicken shallow fry

Chicken with bones 500 gram, cut into medium pieces,
Turmeric powder 1/4 tsp., chilly powder 1/2 tsp., pepper powder 1/4 tsp., salt to taste, ginger garlic paste 2 tsp., shallot paste 1 tbsp., lime juice 2 tsp.

Mix the ingredients together, rub on the chicken pieces, refrigerate for 3 hours.
Half cook the chicken in a little water.
Cooking oil 2 tbsp., chilly sauce 1 tbsp., tomato sauce 1 tbsp.,
Heat oil in a shallow pan, drop in chicken pieces, roll on the pieces to get cooked well, add sauces,
mix well and serve hot.

 

Chicken stew

Chicken 250 gram, cut into small pieces,
Potato 2, peeled and cubed,
Green chilly 6, silted, garlic cloves 5, thinly sliced, ginger 2 inch piece, thinly sliced,
curry leaf 1 sprig, coconut oil 1 tbsp., turmeric powder a pinch, pepper powder 1/2 tsp.,
garam masala 1/4 tsp., coconut milk 2 cups.
Pressure cook the ingredients in a little water for a whistle. Allow pressure to vent out
and add half coconut milk, cook well, add balance milk, allow to boil , reduce flame,
add coconut milk swirl the wok and transfer into a serving bowl.
Serve with chapatti, appam, puttu, idi appam, bread and poori.

Palada pradhaman

Palada 250 gram, add palada in enough boiling water, stir till cooked. Add cold water, let it cooled,
drain out excess water and spread on a ghee brushed plate to keep the ada separated.
Cow milk 1 litre, sugar 400gram, condensed milk 200ml, cardamom powder 1 tsp., ghee 2 tbsp.,
raisins 1 tbsp.
Heat 1 tbsp. ghee in a heavy bottom wok, add cooked ada, stir till ada becomes light brown.
Add boiled milk, stir frequently, allow the contents to become half the volume, add sugar, stir for
15 minutes in low flame. Add condense milk, cardamom powder, mix well. Garnish with ghee fried
raisins and serve.

Tapioca stew ( Cassava stew )

Tapioca 500 1/2 kg, peel off skin, cubed into small pieces, cook the tapioca in enough water , adding
little turmeric powder and salt. Drain excess water and keep aside.
Onion 1, sliced, green chilly 7, silted, garlic 5 cloves 5, thinly sliced, curry leaf 1 sprig, cilantro chopped little, salt to taste, coconut milk, thin, 2 cups, coconut milk, thick, 1 cup, coconut oil 1 tbsp.

Cook onion, garlic, green chilly and curry leaf in little water in a wok, when half cooked, add thin milk and tapioca, when cooked well, add thick milk, allow to bubble, add coconut oil, swirl the wok,
adjust salt and garnish with balance curry leaf and cilantro.
Excellent with appam, puttu and poori.