Pumpkin fritters

 Pumpkin 2Kilo, steam cook, cool down and mash it into puree.
Rice floor 2 cups, salt to taste, onion 1, ginger 2 inched, green chilli 3, cilantro 2 sprigs, curry leaf a sprig, all finely chopped.
Asafoetida powder 1/4tsp. Combine well all the ingredients to form a loose dough.
 Coconut oil 2 cups.
Heat the oil in a shallow pan. Scoop a medium spoon full of the dough and drop into the oil. Fry it till golden brown. Serve with black coffee or black tea. It is so delicious, the sweetness of pumpkin, the hot taste of chilli, the punch of ginger and onion and the lovely herbs add greatness to the snack. It is not easy to find out that the main ingredient is pumpkin.

Day's full meal at our friend's.....

 We classmates had a get together at our Aussie settled guy. We had a continental choice in breakfast, lunch and dinner. Fruits and veggies in the dishes were directly from the backyard.

Breakfast with bread, butter, jam, cereals, bacon and plenty of fruits.
Lunch with yummy pasta.
Dinner with rice, veggies, jack fruit, chicken and pork vindaloo.

Healthy English breakfast

Lunch in an Italian way

Delicious Kerala Dinner

Cassava greenpeas mix with shallot chutney

Yucca green peas mix

Cassava (Yucca) 2 kilo, peeled, cut into cubes, Wash thoroughly, boil enough water in a wok. Put the yucca pieces in the boiling water, add 1 tsp. turmeric powder and salt to taste. Keep it aside.
Onion 1, garlic 4 cloves, ginger 2 inch pc., all thinly sliced, coconut oil 2 tbsp., frozen green peas a cup, spring onion a stalk, chopped, grated coconut 1 cup, cumin powder 1/2 tsp.
Heat oil in a shallow pan, drop in onion, ginger and garlic, sauté till tender, add frozen green peas and salt to taste. Cook well, add cumin powder and grated coconut, mix it, add cooked yucca, combine well. Adjust salt and mix in spring onion chops. Serve with shallot chutney.
Shallots 100g., peeled and sliced, red chilli flakes a tbsp., ginger garlic paste 2 tsp., salt to taste, coconut oil 2tbsp., asafoetida powder 1/4 tsp., honey a tbsp.
Heat oil in a pan, drop in shallots, sauté till tender, add chilli flakes, ginger garlic paste, salt to taste, combine well, add honey and serve with yucca.

Shallot chutney

Pomfret curry in tamarind suace

    Pomfret fish 500g., cleaned and cut into cutlets.

Tamarind concentrate 2 tsp., diluted in a cup of water, Kashmiri chilli powder 1 tbsp., coriander powder 2 tsp., fenugreek powder 1/2 tsp., asafoetida powder 1/4 tsp., coconut oil 2 tbsp., spring onion and curry leaf a sprig each, coconut milk 1/2 cup, salt to taste.

Onion 1, garlic cloves 4, ginger 1 inch pc., tomato 1, all thinly sliced.

Heat oil in a pan, drop in curry leaves followed by onion, ginger and garlic, sauté till tender, add tomato, sauté till cooked, add the curry powder, sauté for 20 seconds, add tamarind water, allow to boil, drop in fish pieces and salt to taste. Cook in low flame, add coconut milk, allow to bubble. Adjust salt, add chopped spring onion, combine well and serve with rice.

 

Beef Banana mix

Beef boneless 1 kilo., cut into cubes. Turmeric powder 1/2 tsp., ginger garlic paste 2 tsp. each, red chilli powder 1 tbsp., coriander powder 1 tbsp., salt to taste. Combine the ingredients well and keep for two hours. Pressure cook and keep aside. When cooled separate the juice and pieces.
Raw banana 3, cut into cubes.
Onion 2, sliced, black pepper crushed 2 tsp., curry leaf a sprig, coconut oil 3 tbsp., garam masala 1 tsp., salt to taste.
Heat oil in a wok, drop in curry leaves, followed by onion, sauté till tender, add banana cubes, salt to taste, combine well, add the curry juice, allow to cook in low flame. When cooked add black pepper and garam masala, mix well for 20 seconds. Add the cooked beef. Combine well and allow the juice to thicken to your desire. Adjust salt and serve as a main meal with bread.

Sqid Stir fry

Squid 1/2 kilo., clean and cut into small pcs. Washed it thoroughly, drain and marinate with 1/2 tsp. turmeric powder and salt to taste. Keep it aside.
Onion 1, ginger 1 inch pc., garlic clove 5, green chilli 2, all chopped. Coconut flakes 1/4 cup, grated coconut 1 cup, curry leaf a sprig, crushed black pepper a tsp., coriander powder 1/2 tsp., salt to taste, coconut oil 3 tbsp.
Heat the oil in a shallow wok, drop in curry leaves followed by coconut flakes, salt till light brown, add onion, ginger and garlic, sauté till tender, add green chilli, pepper and coriander powder sauté for 20 seconds., then add the squid, combine well and allow to cook in low flame. Once cooked add the grated coconut, combine well, adjust salt and serve with rice or roti.

Mussels squid head Fry

Fresh water mussels 1kilo, squid head a handful. Clean it, steam cook, allow to cool, take it out from the shell, clean the meat. Marinate the meat with 1/2 tsp. turmeric powder and salt to taste. Keep it aside.
Shallots 100g., ginger 2 inch pc., garlic cloves 6, all thinly sliced, coconut oil 3 tbsp., curry leaf a sprig, chilli flakes a tbsp.
Heat the oil in a shallow wok, drop in the curry leaves followed by the shallots, garlic and ginger sauté it till tender, add the chilli flakes, sauté for 20 seconds, add the mussels and squid head, combine well till the spice mix covers the meat. Adjust salt. Transfer into a serving bowl. Serve with main meal or have it as snack or starter for a party.

Gram flour carrot pancake

 Carrot 2, grated, spring onion and curry leaf 1 sprig each, red chill 1, ginger a small piece, all finely chopped, salt to taste.
Gram flour 2 cups. Combine all the ingredients in 1 to 2 cups of water to form a semi thick batter. Keep the batter for half an hour.
Prepare pan cakes in a heated non sticky pan. Brush ghee on both sides. Serve hot with tomato chutney.