Spicy salmon curry

Salmon fillets 500 grams, onion 1, thinly sliced, ginger paste, garlic paste 1 tsp. each,
turmeric powder 1/2 tsp., red chilly powder 1 tbsp., fenugreek powder 1/2 tsp., salt to taste,
tomato 1, sliced, curry leaf a sprig, gamboge 4 cloves, coconut oil 1 tbsp.
Heat oil in a shallow wok, drop in onion, curry leaf, sauté till tender, add ginger and garlic
paste, sauté till light brown, add curry powders, saute for 20 seconds, add gamboge and
11/2 cups of boiling water. While boiling add fish pieces, salt, allow to cook, simmer flame,
add tomato slices and allow to cook.
Serve after 4 hour for better taste.

Kappakuzhambu ( Cassava mix )

Tapioca 300 grams, peeled, cut into chunks, washed and cooked with 1/2 tsp. turmeric powder
and salt to taste. Drain out excess liquid and keep aside.
Coconut oil 1 tbsp., shallots 6, garlic cloves 3, both chopped and crushed, chilly flakes 2 tsp.,
mustard seeds 1/2 tsp., red chilly 2, broken into 2 each, curry leaf a sprig, salt to taste.
Heat oil in a non sticky pan, drop in mustard seeds, allow to pop, followed by red chilly, curry leaf,
crushed shallots and garlic, sauté till tender, add chilly flakes, salt to taste, sauté for 20 seconds,
add cooked tapioca, combine well, mash the tapioca with a ladle in order to mix with the seasoned spice.
Serve along with rice or as a single main dish with fish curry.

Cassava barramundi mix

Cassava 500 grams, peeled, cut into chunks, cooked well with salt to taste.
Barramundi fillets 250 grams, cut into medium pieces, ginger 2 inch piece, onion 1, garlic cloves 4,
all thinly sliced, fresh red chilly 2, silted, curry leaf a sprig, gamboge 2 cloves, fish masala 2 tsp.,
salt to taste. Cook all the ingredients in half cup of water. When cooked, add cooked cassava
and combine well. Add a tbsp. of coconut oil and mix well.
A wholesome meal for lunch or dinner.

Goat Biryani

Goat meat 1 kilo, medium size chunks, cleaned and strained.
Turmeric powder 1/2 tsp., coriander powder 1 tbsp., chilly powder 1 tsp., black pepper powder 2 tsp.,
salt to taste, mustard sauce 2 tsp., ginger garlic paste 2 tsp., lemon juice 2 tbsp.
Mix the ingredients together and marinate the goat meat. Refrigerate overnight or at least 4 hours.
Basmati rice 3 cup, washed and strained. Ghee 1 tbsp., salt to taste. Heat ghee in a wok, drop in rice,
sauté for 5 minutes, add salt and 7 cups of boiling water and cook the rice. Care should be taken not to over cook the rice.
Coconut oil 3 tbsp., bay leaves 4, cloves 4, star anise 2, cinnamon stick 4 inch, curry leave a sprig,
onion 2, garlic cloves 2, ginger 2 inch piece, all thinly sliced, fresh red chilly 2, silted, mint a handful,
chopped.
Heat oil in a pressure cooker, drop in spices, allow to brown and spread the fragrance, add onion, garlic, ginger and curry leaf, allow to brown, add mint, sauté for a minute, add goat pieces and fresh red chilly, combine well and pressure cook the meat. Wait till pressure vents out.
Mix the goat meat with the cooked rice and allow to remain in low flame for 10 minutes.
Garnish with chopped coriander. Serve with yogurt cucumber salad, papadum and lime pickle.

Barramundi fish curry ( Kaalanji fish )

Barramundi fish fillets 300 grams, cubed, cleaned, sprinkled with salt.
Shallots 6, ginger 1 inch piece, garlic cloves 3, all thinly sliced, fresh red chilly 2, silted,
gamboge 3 cloves, curry leaf 2 sprigs, coconut oil 1 tbsp., Kerala fish masala 1 tbsp.,
salt to taste, fenugreek seeds 1/2 tsp.
Heat oil in a wok , drop in fenugreek seeds, allow to brown, drop in a sprig of curry leaves
followed by onion, garlic and ginger. Saute till tender, add fish masala, sauté for 20 seconds,
add red chilly, gamboge and a cup of boiling water. When boiling add fish pieces. Allow to
cook, simmer flame, allow to remain till the gravy reaches the required consistency.
Adjust salt and serve with basmati rice.

Drumstick egg avial

Drumstick 5, cleaned and cut into 3 to 4 inch pieces, onion 1, garlic cloves 3, both thinly sliced,
green chilly 2, silted, curry leaf a sprig. Cook the ingredients in a little water.
 Grated coconut 1 cup, turmeric powder 1/3 tsp., salt to taste, chilly powder 1/4 tsp., cumin powder 1/4 tsp., Squeeze the ingredients with hand and add to the cooked mix.
 Coconut oil 1 tbsp., hen's egg 3, boil cooked, peeled and quartered.
Add coconut oil and quartered eggs to the mix, combine well, adjust salt and transfer into a serving
bowl. Serve with rice.
 

Egg curry in coconut milk with idiappam

 Hen's egg 4, boil cooked, peeled and silted.
Onion 1, garlic clove 5, ginger 1 inch piece,
curry leaf 1 sprig, egg masala 1 tbsp., coconut milk 2 cups, salt to taste, frozen green peas1cup.
Heat oil in a wok. Drop in curry leaves followed by onion, garlic and ginger. Saute till it is tender.
Add egg masala, salt, sauté for 30 seconds, add
green peas, saute for 2 minutes, add eggs, stir for a minute and add coconut milk, allow to bubble.
Transfer into a serving bowl. Garnish with
chopped cilantro.
Serve with appam, puttu and idiappam during breakfast or dinner.

served  with idiappam

Tomato chutney for dosai and idli....

Shallots 12, garlic cloves 2, ginger 2 inch piece, tomato 1, all chopped.
Kashmiri chilly powder 1 tsp., asafoetida powder 1/4 tsp., coconut oil 2 tbsp.,
salt to taste, curry leaf a sprig, tomato sauce 3 tbsp., mustard seeds 1/4 tsp.
Heat oil in a shallow pan, drop in mustard seeds, allow to crackle, add curry leaves
followed by shallots, garlic and ginger. Sauté till golden brown, add salt, tomato and stir
till cooked. Add spices, sauté for 20 seconds, add tomato sauce, simmer the flame, allow
to bubble. Adjust salt and serve.
This chutney can be taken in food pack while travelling.

Beef roast for travel pack

Boneless beef without fat 500 grams, cut into cubes.
Salt to taste, black pepper powder 1tsp., meat masala 2 tsp., ginger garlic paste 2 tsp. Marinate the
beef with the ingredients and refrigerate for 4 hours.
Pressure cook the beef and keep aside.
Cooking oil 3 tbsp., curry leaf 3 sprigs, chopped garlic and ginger 1 tbsp. each, mustard sauce 1 tbsp.
Heat oil, drop in curry leaves, allow to splatter, add garlic and ginger, sauté till tender, add mustard sauce along with cooked beef, combine well, adjust salt, simmer flame, allow to remain till the gravy if any cover the pieces completely.
Excellent to carry along with a three day trip.
Serve with, rice, chapatti, roti, bread etc.....

Chicken Roast....special for travel pack.....

Boneless chicken 500 grams, cut into small pieces, marinate with salt to taste, 1/2 tsp. black pepper powder and 1 tsp. each ginger  and garlic paste. Refrigerate for 3 hours.
Cook the chicken and keep aside.
Garlic cloves 4, ginger 2 inch piece, both chopped, curry leaf 2 sprigs, green chilly 3, cut into rings,
chicken masala 1 tsp., Kashmiri chilly powder 1/4 tsp., garam masala 1/4 tsp., cooking oil 1 tbsp.,
lemon juice 2 tbsp., crushed black pepper 1 tsp.
Heat oil in a shallow pan, drop in garlic, ginger, green chilly and curry leaves, sauté till tender, add
all spices, sauté for a while, add cooked chicken, combine well, simmer flame, allow to remain till excess juices, covered the chicken pieces completely. Adjust salt, add lemon juice and crushed pepper, mix well. Allow to cool and pack it in air tight containers. Can keep in separate containers
to use for every time for better results. Goes well up to 3 days.

Palada mix into jaggery pradhaman

Palada mix 300 grams, cooked soft in 3 cups coconut milk. Jaggery 250 grams, made into syrup
in a cup of boiling water, strained and poured into palada mix. Add 1 tbsp. ghee, simmer flame
and allow to slow cook in the jaggery syrup to combine well. Add enough thick coconut milk
to make it to a semi thick consistency.
For better taste, over and above the cashew nuts in the mix, garnish with more raisins and
cashew nuts fried in a tbsp. ghee.
Those who like the jaggery pradhaman can easily go for this recipe.
Off course palada pradhaman is delicious.

Tricolur stir fry ( Cauliflower, Carrot and Green peas )

Cauliflower a small one, flowers separated and chopped, carrot 2, grated, frozen green peas 1/2 cup,
onion 1, garlic cloves 2, ginger 1 inch piece, all three finely chopped, curry leaf a sprig.
Grated coconut 1 cup, turmeric powder 1/3 tsp., chilly powder 1/3 tsp., salt to taste, cumin powder 1/4tsp., squeeze the ingredients gently with your hands and keep aside.
Dried red chilly 2, broken into 2, mustard seeds 1/4 tsp., cooking oil 2 tbsp.
Heat oil in a shallow pan, drop in mustard seeds, allow to splatter, add red chilly and curry leaves
followed by chopped onion, garlic and ginger. Sauté till tender, add cauliflower and carrot, stir well,
allow to cook in low flame, add frozen peas, stir well, add coconut mix, combine well, leave for 3
minutes in low flame, adjust salt and serve with rice.

Pumpkin in yogurt ( Mathanga pachadi )

Pumpkin 250 grams, peeled, cut into 2 cm pieces, green chilly 4, cut into rings, curry leaf a sprig.
Cook the ingredients in a little water.
Thick yogurt 2 cups, salt to taste, mix these with the cooked pumpkin.
Garnish with seasoned mustard seeds, red chilly, curry leaf mix in 2 tsp. coconut oil.
Serve with rice.

Mullet chilly curry

Mullet cutlets 500 grams, cleaned, washed and sprinkle with salt.
Kashmiri chilly powder 1 tbsp., turmeric powder 1/4 tsp., gamboge 3 cloves, curry leaf a sprig,
coconut oil 1 tbsp., shallots, 7, ginger 1 inch piece, garlic clove 1, all 3 finely chopped, green
chilly 3, silted, coconut milk 1/2 cup, fenugreek seeds 1/2 tsp. Soak gamboge in a cup warm water.
Heat oil in an earthen wok, drop in fenugreek seeds, curry leaves, when seeds turn brown, add
shallots, ginger and garlic, sauté till tender. Add turmeric and chilly powder, sauté for 30 seconds,
add gamboge along with water, allow to boil, add fish pieces, simmer flame and cook well.
When cooked add coconut milk, swirl the wok, allow to bubble. Serve after 2 hours for better taste.

Easy Cabbage stir fry

Cabbage 300 gram, chopped, onion 1, garlic cloves 3, ginger 1/2 inch piece, all three finely chopped.
Green chilly 2, thinly sliced, curry leaf a sprig, grated coconut 1 cup, turmeric powder 1/2 tsp., salt
to taste, urd dal splits 2 tbsp., cooking oil 1 tbsp., mustard seeds 1/2 tsp., red chilly 2, broken into 2 each.
Heat oil in a pan, drop in urd dal splits, allow to fry, add mustard seeds. allow to crackle, add red chilly and curry leaves, drop  in
onion, garlic, ginger, sauté till tender, add turmeric powder, green chilly, salt and cabbage, sauté,
 combine well , close with a lid and allow to cook in low flame.
Serve with rice.

 

Mutton chops

 Mutton 500 grams, cubed.
Lemon juice 2 tbsp., mustard sauce 1 tbsp.,
salt to taste, pepper powder 1 tsp., coriander powder 1 tsp., ginger garlic paste 2 tsp., curry leaf a sprig.
Marinate mutton pieces with the ingredients and refrigerate for 4 hours. Pressure cook and keep aside.
Onion 2, chopped, ginger 1 inch piece, garlic cloves 3, both finely chopped, green chilly 3,
silted, coconut oil 2 tbsp., Kashmiri chilly powder 2 tsp., garam masala 1/2 tsp., chopped coriander 1 tbsp., tomato 1, chopped, curry leaf a sprig.
Heat oil in a shallow wok, drop in curry leaf, onion, garlic, ginger and green chilly, sauté till tender,
add chilly powder and tomato, sauté in low flame till cooked, add cooked mutton, garam masala,
allow to remain in low flame till the juice thickens and cover the mutton. Adjust salt, add fresh coriander and transfer into a serving bowl.
Serve with rice, appam and puttu.

Snapper head in chilly sauce

Snapper head halved, cleaned and washed.
Shallots 12, green chilly 3, ginger 1 inch piece, garlic cloves 3, all chopped.
Coconut oil 1 tbsp., heat oil in a pan, drop in the above ingredients except fish head and sauté
till tender. Grind the mix in a mortar. Tamarind concentrate 1/2 tsp., diluted in a cup of water,
salt to taste, curry leaf a sprig, red chilly powder 2 tsp., turmeric powder 1/4 tsp., fenugreek powder
1/4 tsp.
Add all the ingredients in an earthen pot and allow to boil, carefully drop in the fish head
and cook in low flame till the sauce thickens and cover the fish head. Care should be taken
not to break the heads. Adjust salt and serve with rice.

Snapper fry served with veggies

Snapper cutlets 750 grams, ginger garlic paste  3 tsp., pepper powder 1 tsp., turmeric powder 1/4 tsp., lemon juice 2 tbsp., salt to taste, chilly powder 1 tsp., coriander powder 1/2 tsp. Mix the ingredients together and marinate snapper cutlets
and keep aside for 2 hours.
Coconut oil 1/4 cup.
Heat oil in a pan and fry the snapper cutlets both
sides till golden brown. Transfer the pieces on a kitchen towel to absorb the excess oil.

Serve with sautéed veggies and broccoli butter.

Served with sautéed veggies and broccoli butter

Pumpkin burphy

 Pumpkin 500 grams, remove skin, cubed and steam cook. Smash it into puree.
Sugar 300 grams, dried fruit mix 50 grams, ( mix of raisins, black currents, dates and cherries ).
Ghee 50 grams, fried semolina 2 tbsp., full cream milk 1 cup.
Heat sugar in a thick bottom non sticky wok, add ghee, milk and pumpkin puree, stir till the mix in low flame till it thickens and get separated from the sides of the wok. Add semolina and dried fruits, stir till it get thickens more. Transfer into a shallow tray brushed with ghee and spread evenly with the bottom of a spoon. Allow to cool. Cut into desirable shapes and serve.

Egg Plant in tamarind ( Vazhuthanangapuli )

 Eggplant (brinjal) 2, wash and chop into small bits, shallots 12, green chilly 4, ginger 2 inch piece, all finely chopped.
Coconut oil 2 tbsp., turmeric powder 1/4 tsp., chilly powder 2 tsp., coriander powder 1tsp.,
asafoetida powder 1/4 tsp., curry leaf a sprig,
salt to taste, tamarind paste 2 tsp. diluted in a cup of  warm water, soak all the spice powders in the tamarind water, mustard seeds 1/2 tsp. and  red chilly 2, broken.
Heat oil in a shallow pan, drop in mustard seeds, allow to splatter, drop in red chilly bits and curry leaf, followed by onion, ginger, green chilly, sauté till tender, add eggplant and sauté and stir till tender and cooked. Add the spiced tamarind water and salt to taste. Allow to boil and reach a semi thick consistency. Adjust salt and transfer into a serving bowl.
Serve with rice, idli or dosai.

served with idli
 

Prawn roast

Large prawns 300 grams, deveined and cleaned. Marinate with salt and ginger garlic paste.
Keep for half an hour. Steam cook and keep aside.
Onion 1, thinly sliced, curry leaf a sprig, Kashmiri chilly powder 2 tsp., salt to taste, coconut oil
1 tbsp.
Heat oil in a shallow pan, drop in curry leaf and onion, sauté till tender, add chilly powder sauté for 20 seconds, then add cooked prawn, adjust salt and serve with rice.