Green pepper chicken roast

Chicken 1kg,cut into medium small pcs,clean,wash and drain.
Cook the chicken in 1/2cup water,adding 1/2tspn turmeric powder and salt to taste.

Green pepper 4 spikes,shallots 200gm,halved,onion 1,sliced,green chilly 5,slited,
ginger 3inch,sliced,garlic 15cloves,cooking oil 3tblspn.
Heat oil in a wok,add green pepper and other ingredients,saute till cooked,
add 1tblspn,kashmir chilly powder,2tspn and coriander powder,saute for a min.

Add a cup of boiling water,mix the ingredients,add cooked chicken,1 tspn garam masala

and stir till the gravy thickens.

 

 

Vatta varuthathu

Vatta fish 5,clean,peel skin off,cut into 2,stripe,wash ,allow to dry.
Kashmir chilly powder 1tblspn,turmeric powder 1/4tspn,ginger garlic paste 1tspn,
curd 1tblspn,salt to taste.
Mix the ingredients,marinate fish pcs,refrigerate for 3-4hrs.

Heat required oil in a shallow pan,drop in marnated fish pcs.When the side is cooked
turn upside down,cook the side and serve.

Vatta curry(trevally curry)

Vatta fish 500gm,clean the fish,peel off the skin,cut into desirable size,wash well,keep aside.
Chilly powder 1tblspn,turmeric powder 1/3tspn,fenugreek powder 1/3tspn,bilimbi 9,sliced,
shallots 5,garlic 3cloves,ginger 1inch pc,all three crushed,green chilly 3,slitted,salt to taste,curry leaf 1 sprig.
Mix the ingredients in 2 cups of water,allow to boil,add fish pcs,allow to cook.
Simmer flame,add 1/2 cup coconut milk,allow to bubble,swirl the wok,off flame.
Serve curry after 3 hrs.

Potato ularthu

 

 

Potato large 2,cook whole,allow to cool,peel skin off,cut into cubes.

Lemon juice 1tblspn,salt to taste,rub the mix on potato pcs and keep aside.

Chilly powder 1/2tspn,turmeric powder 1/3tspn,curry leaf 1 sprig,salt to taste,

cooking oil 1tblspn,onion 1,chopped,garlic 5 cloves,green pepper 1/2spike,slited,sliced thinly.Heat oil in a

pan drop in onion,garlic,green pepper,curry leaves,saute till light brown,add curry powder,saute for a min,drop in potato cubes,saute till light brown.

 

Karimeen palkkari(pearl spot curry)

Karimeen 4,scale,clean,cut into 2,wash ,drain and keep aside.
tomato 3,cut into rings.
Coconut medium 1,grate,squeeze milk,both thick and thin(thick 1 cup,thin 2cups)
Onion 1,thinly sliced,green chilly 7,slited,ginger garlic paste 1tblspn,salt to taste,
curry leaf 2sprigs,cooking oil 11/2tblspn.
Turmeric powder 1/2tspn,coriander powder 1/2tspn,pepper powder 1tspn,garam
masala powder 1/2 tspn
Heat oil in a shallow pan,drop in 1sprig curry leaf,allow to slatter,drop in onion,
saute till light brown,add ginger garlic paste,stir till aroma spreads,add green chilly.
Add curry powders except garam masala,stir for a minute,add thin milk,allow to boil,
add fish pieces,simmer flame allow to cook,add garam masala,swirl the wok,add thick
milk,curry leaves,swirl wok,allow to bubble,add tomato rings.Close the wok with a lid for 15mins.

 

Karimeen fry(pearl spot fry)

Karimeen 5,cleaned,scaled,washed,striped and drained
Lemon 1,extract juice,green pepper 2 spikes,kashmir chilly powder 1tblspn,
turmeric powder 1/4tspn,coriander powder 1tspn,salt to taste.

Grind the ingredients in a little water and form a paste,marinate the fish,
refrigerate for 3 hrs.
Cooking oil required for frying.

Heat oil in shallow pan,drop in marinated karimeen,fry both sides.Serve with
cucumber tomato salad.

 

Sardine fry(mathi varuthathu),with carrot salad

Sardine 500gm,cut,clean,stripe closely,wash and allow to drain.
Turmeric powder 1/3tspn,chilly powder 2tspn,pepper powder 1tspn,
coriander powder 1tspn,fenugreek powder 1/4tspn,salt to taste,lemon 1,extract juice.
Mix the ingredients together adding little water,rub the mix on sardines and keep
for 3hrs.

Heat 1 tblspn coconut oil in a pan,drop in sardines,fry both sides and with carrot salad.