Pork Roast

Boneless pork pieces 500 grams, mustard sauce 1 tsp., ginger garlic paste 2 tsp., salt to taste.
Marinate the meat with the ingredients. Keep aside for 3 hours. Pressure cook.
Shallots 100 grams, coconut oil 2 tbsp., curry leaf a sprig, meat masala 2 tsp., crushed pepper
1 tsp.
Heat oil in a wok, drop in curry leaves and shallots, sauté till tender, add meat masala  sauté
for 30 seconds , add cooked pork, combine well, reduce flame, add crushed pepper and allow
to remain on low flame till the gravy thickens and cover the pieces. Adjust salt. Transfer into
a serving container.
Serve with basmati rice along with a vegetable salad.

Bengal gram ( Kadalaparippu ) Pradhaman

Bengal gram splits 1 cup, pressure cook it and keep aside. Jaggery  300 grams, coconut milk 1 litre,

cashew nuts and raisins 1 tbsp. each, cardamom powder 1 tsp., ghee 2 tbsp., sago balls, 3 tbsp., soaked and cooked.

Prepare jiggery liquid in a cup of water. Sieve to remove dirt. Pour the liquid in a heavy bottom

wok, add cooked Bengal gram and sago balls along with a tbsp., ghee, stir till the mix combines well, then add half coconut milk,

stir the mix continuously in order not to stick. Add balance coconut milk and stir till the mix forms a semi thick texture. Transfer into a serving bowl and garnish with ghee fried cashew nuts and raisins.

 

 

Mushroom Masala

Button mushroom 1 lb., onion 1, thinly sliced, tomato 1, sliced, ginger garlic paste 2 tsp.,
meat masala 2 tsp., curry leaf a sprig, salt to taste, coconut oil 1 tbsp., cilantro chopped.
Heat oil in a pan, drop in onion and curry leaves, sauté till translucent, add ginger garlic
paste, meat masala and salt, sauté for 30 seconds and add mushroom and tomato, sauté
and allow to cook in low flame. When cooked and gravy thickens, add cilantro.
Combine well and transfer into a serving bowl.
Serve with rice / roti.

Fish Roast ( Mahi Mahi )

Any fish fillet 500 grams. ( Here Mahi Mahi is used ).Cut into desirable pieces.
Onion 1, thinly sliced, garlic cloves 4, ginger 1 inch piece, both chopped and crushed.
Curry leaf a sprig, tamarind concentrate 1/2 tsp., fish masala 1 tbsp., salt to taste,
coconut oil 2 tbsp.
Heat oil in a wok, drop in onion, curry leaf, ginger and garlic. Sauté till tender, add
fish masala, sauté for 30 seconds, add a cup tamarind diluted water, allow to boil, add
salt and fish pieces, allow to cook in low flame. Cook till gravy thickens.
Serve with rice.

In Malayalam Mahi Mahi is known as Avnose, in Kochi Fish vendors use to call it
as Chain cover.

Beef pirattu with chilli flakes

Beef boneless 500 grams, cut into 2cm cubes, shallots 15, garlic 7, ginger 2 inch piece, all three
chopped, green chilly 3, cut into rings, curry leaf a sprig, salt to taste, meat masala 1 tbsp.
Pressure cook all the ingredients.
Coconut oil 1 tbsp., chilly flakes 1 tbsp.
Heat oil, reduce flame, drop in chilly flakes, followed by cooked beef. Allow to remain on the
flame till the gravy thickens and cover the beef pieces.
Serve with rice.

Cassava Beef Mix

Cassava ( Tapioca ) 500 grams, peeled, washed , cooked with turmeric powder and salt to taste.
Drain out water, mash and keep aside.
Beef (boneless) 300 grams, cut into small pieces, garlic clove 6, onion 1, green chilly 5, all three chopped, curry leaf a sprig, meat masala 2 tsp., salt to taste. Pressure cook the ingredients and add
it to the cooked cassava. Combine well.
Add a tbsp. of coconut oil combine well and serve hot.
This is a special dish of Kerala in India. It is yummy and healthy.

Chicken Thigh Roast...

 Chicken thighs 8, make cuts on it. Ginger garlic paste 1 tbsp., lemon juice 3 tbsp., salt to taste, turmeric powder 1/2 tsp., fenugreek powder 1/2 tsp.
Mix the ingredients well and marinate chicken thighs with the mix and keep aside.
Coconut oil 50 ml, onion 2, chopped, curry leaf a sprig, bay leaves 2, cloves 2, star anise 1, black pepper crushed 2 tsp., cinnamon stick 2 inch,
coriander powder 1 tbsp., paprika powder 2 tsp.
and salt to taste.

Heat oil in a wok, drop in curry leaves and onion, sauté till tender, add whole spices, sauté till aroma spreads, add coriander, paprika powders and crushed pepper, sauté for 30 seconds, add chicken thighs, combine well, sauté till raw colour change, put in low flame and cook well. If required sprinkle little water, add salt to taste and allow the sauce to thicken and cover the chicken thighs.
Serve with rice / chapatti.

Suateed Prawn and veggies

Prawns large 500 grams, frozen veggies 250 grams, ginger garlic paste 1 tbsp., salt to taste.
Onion 1, chopped, green chilli 2, silted. Cook the ingredients in a shallow wok, sprinkling
little water. When cooked, add a tbsp. coconut oil, allow to remain in low flame till the mix
is done in a sautéed state.
Serve with rice along with yogurt and chutney.

Papadum with chilli flakes

Papadum 6, cut into small bits, chilly flakes 2 tsp., oil as required to fry.
Heat oil in a shallow wok, drop in the papadum, fry it, strain out and quickly sprinkle
the chilli flakes, while hot and quickly toss the mix to combine well .

Poori masala....Delicious breakfast

Potato subji ( masala)
 

 Potato 4 large, peeled, cut into small cubes, onion 1, chopped, garlic clove 2, chopped, green chilly 3, silted, turmeric powder 1/2 tsp.,salt to taste. Pressure cook the ingredients and mash it.
Coconut oil 2 tbsp., split Urd Dal 1 tbsp.,( black lentils), cilantro chopped as required.
Heat oil in a pan, drop in Urd Dal, sauté till golden brown, pour the seasoned mix over the potato mix. Garnish with cilantro.
 Serve with hot Poori.
Poori is prepared from whole wheat flour dough and fried in coconut oil.

Poori and Masala