Prawn potato pack (konju kizhangu pothi)

Prawn 250gm,peel,devein,wash,clean and strain.
Cook prawn adding little water,1/4tspn turmeric,3 cloves kudampuli(gambogia)
and salt to taste.
Potato 1 large,cook whole,allow to cool,peel off skin,cut into small
cubes.
Onion 1,cubed,green chilly 3,cut slender,ginger garlic paste 2tspn,
green pepper 1spike,curry leaf 1sprig,cooking oil 1tblspn.
Heat a nonsticky pan,add onion,green pepper,saute it,add oil,followed by curry leaves,
ginger garlic paste and green chilly.Saute till the mix is light brown.
Add masala consisting of 11/2tspn chilly powder,1/4tspn turmeric powder,
1/2tspn coriander powder,1/4tspn pepper powder,saute 30 seconds,add

cooked prawns , potato and salt to taste,combine well till the mix is blended.
Fill the mix in stewed banana leaves,pack it,tie with banana fibre and dry fry

in a pan.Turn upside down to fry both sides.

This delicious dry soft dish is very nice with chappathy.

Serve in the banana leaf as it is cooked.
 

Mathi peera(sardine peera)

Sardine 500gm,cut into small pieces,wash thoroughly,clean and keep aside.
Grated coconut 2cups,garlic cloves 4,shallots 4,green chilly 4,grind all
the ingredients to a semi coarse mix.
Turmeric powder 1/2tspn,pepper powder 1/4tspn,bilimbi 7,green chilly 3,both cut into small pieces,
salt to taste,chilly powder 1/3tspn,ginger garlic paste 2tspn,shallots 10,finely chopped.
Mix the ingredients in 1/12 cups of water in an earthern wok,allow to boil,add fish
pcs,allow to cook,add coconut mix,combine well,without breaking fish pieces.
Add more curry leaves.

Since sardines are oily ,no need to add coconut oil in mathi peera.

Netholi puliyanam(anchovy in tamarind)

 Anchovy 500gm,cleaned,washed,sprinkle with salt ,keep aside
Tamarind concentrate 1tspn,chilly powder 2tspn,pepper powder 1tblspn,
turmeric powder 1/3tspn,coriander powder1/2tspn,salt to taste,curry leaf 1sprig
shallots 12,chopped,garlic 6cloves chopped,both grinded.
Mix the ingredients together in 2 cups water ,bring to boil,add anchovies,

cook,simmer flame,allow to get the gravy semi thick.Add 1/4tspn fenugreek powder.

Add 1 tblspn coconut oil,swirl the wok,add more curry leaves.

Mackerel mushroom biryani

Biryani rice 2cups,mace little, star anise 1,cinnamon stick 2 inch, green pepper 3spikes,
cardamom 1,cloves 2,salt to taste, turmeric powder 1/3tspn.
Cook rice along with the ingredients in 5cups of water.Spread on a tray ,run a fork through
to keep rice separated.
Mackerel medium 4,clean,wash,cut into 2,stripe the pieces,allow to drain.
Chilly powder 1/2tspn,pepper powder 1/2tspn,salt to taste,ginger garlic paste 1/2tspn.
Mix the ingredients in a little water,marinate the fish,keep for 2hrs.Fry in a non sticky pan.

Mushroom 200gm,onion 1,tomato 2,all sliced thinly.Green chilly 1,
Ginger garlic paste 2 tspn,curry leaf 1 sprig,
coriander leaves little,chopped,chilly powder 1/2tspn,coriander powder 1tspn,garam masala 1/2tspn,
fenugreek powder 1/3tspn,salt to taste,cooking oil 2tblspn.
Heat oil in pan,drop in curry leaves,onion,saute till translucent,add green chilly,ginger garlic paste,
stir till aroma spreads,add mushroom,tomato,saute till half cooked,add masalas,coriander leaves
stir well,till the
mix is well cooked.Add cooked rice and fish fry,combine well.Care should be taken not to

break fish pieces.
Serve biryani with fresh carrot salad and inchi curry.(ginger).
This dish is very healthy.So papadum is not included.Can have a banana for complete food.

Valaringa thoran

valaringa

Valaringa payar 4,onion 1 large,chop them.

Cook the ingredients in a little water.Keep aside.

Grated coconut 2cups,turmeric powder 1/3tspn,chilly powder 1/2tspn,coriander powder 1/2tspn,

shallots 2,salt to taste,grind the ingredients to a coarse texture,keep aside.

Cooking oil 1tblspn,mustard seeds 1/4tspn,dried chilly 1,broken to pieces,curry leaf 1sprig.

Heat oil in a pan,drop in dried chilly,mustard seeds,allow to splatter,add curry leaves,saute,

add coconut mix,stir for 30secs,add cooked valaringa ,mix well,adjust salt.

Thoran is ready.Valaringa is an ethnic vegetable,full of fibres.

 

I got this vegetable from our relative at Puthukkulam,Malayalapuzha

 

 

Kalathappam

Parboiled rice 2cups,soaked for 4to6hrs,grated coconut 2cups,powdered jaggery 250gm,
dried ginger powder 1tblspn,cumin seeds 1tspn
Grind the ingredients to a semi thick batter.Add a pinch of yeast,a pinch salt,mix well,
keep it for 4 hrs.
Cook in an earthern pot in open fire or on gas in an idli maker.
Here idli maker is used.Pour enough water in the idli cooker,take the sieved tray
of idli maker,put the tray with a wet muslin cloth over the tray,pour batter and a little

ghee over for better taste.Also place cashew nuts and raisins.Close the idli maker,
flame the gas stove and steam cook.

When cooled ,transfer on a ghee brushed plate.
Cut into small pieces.Nice for evening tea.This is an ethnic homely dish.

Mushroom roast

Mushroom 100gm,
Onion small 1, garlic cloves 4, ginger 1inch piece , tomato 1, all thinly sliced
Green chilly 1, silted, curry leaf 1 sprig, coriander leaves little,
Cooking oil 1tblsp., chilly powder 1/2tsp., pepper powder 1/2tsp.,
coriander powder 3/4tsp., turmeric powder 1/3tsp., garam masala 1/3tsp.,
salt to taste.
Heat oil in a pan, drop in curry leaf, onion, garlic and ginger, sauté till onion is translucent,
add curry powders except coriander, stir for 30secs, add tomato and mushroom, stir till
cooked. Remove to a serving bowl , garnish with coriander and curry leaves.
Excellent with chapatti and easy to prepare.