Egg coconut omlette

This dish is good for evening snack along with your favourite tea or coffee.
It's fluffy and really yummy.
Hen's egg 1,grated coconut 2tblspn,red chilly 1,cut into small bits,salt to taste.
Break egg into a bowl,add rest of the ingredients,whisk ,keep aside.
Heat a pan, add 1/2tspn ghee,swirl the pan,pour egg mix,cook both sides,serve hot.

 

Mullan fry

Mullan (fresh),250gm,cut,clean,wash,stripe both sides
Chilly powder 11/2tspn,turmeric powder a pinch,fenugeek powder a pinch,
salt to taste,garlic paste 1/4tspn.
Combine the ingredients to a paste,rub thoroughly on the fish,refrigerate for 2 hours.
Cooking oil 1tblspn
Heat oil in a non sticky pan,drop in fish,fry both sides,drop in fine sliced onion
and curry leaves,saute till stewed.

 

Mullan peera

Mullan fish 500gm,cut ,clean ,wash and keep aside.
Onion 1,green chilly 2,ginger 2inch piece,garlic 5cloves,all finely chopped.
Gamboge(kudampuli)4 cloves,chilly powder 1tspn,turmeric powder 1/3tspn,
fenugreek powder a pinch,salt to taste,coriander leaves little.
Mix the ingredients in an earthern pot,add 2 cups water,allow to boil.
Add fish into the pot,allow to cook,add 1 cup,finely grated coconut,mix
it well with out breaking the fish.Add 1 tblspn coconut oil,swirl the wok,
to spread the oil,garnish with coriander leaf bits.

Mathicheruchembu curry

Sardines 500gm,cut,cleaned and washed,keep it aside

Cheruchembu(colaccassia) 250gm
Onion small 1,garlic cloves 4,ginger 2inch piece,all three thinly sliced,salt to taste,cook the ingredients in a little water.
Turmeric powder 1/4tspn,chilly powder 2tspn,coriander powder1/2tspn,kudampuli 5cloves,fenugreek powder 1/3tspn,add the powders and kudampuli into the colaccassia mix,
allow to boil.Grated coconut 1/2cup,grinded to a fine paste.Add sardines ,coconut paste and curry leaves to the mix.Allow to cook well.

Coconut oil 2tspn,shallots 3,cut into rings.Heat oil in a pan,drop in shallots,saute till light brown,
add some curry leaves,season curry with shallots mix.Swirl the wok to spread seasoning.

 

Tapioca coconut sweet bar

Tapioca flour 2 cups,heat a pan,add flour,stir till light brown,allow to cool.
Grated coconut 2cups,sugar 4tblspn,salt a pinch
ghee 2tspn,raisins 2tspn,broken cashew nuts 1tblspn,
Heat ghee in a shallow pan,drop in cashew nuts,fry,remove,add raisins,fry,remove,keep aside.

Add coconut,sugar,salt,mix well,stir till light brown.Add flour,mix,add 21/2cups of boiling water,combine wee,till cooked,
and thickens.

Transfer to a ghee brushed tray,allow to cool.

 

 

When cooled cut into desirable shape.Good for evening snacks.The elasticity texture,crunchiness,nuttiness,altogether gives the sweet it's signature.

 

 

Kappa kurukku(tapioca pudding)

This is an ethnic dish of my grandma.She used to prepare plain pudding.Here is the
improvised one.
Onion medium 1,green chilly 2,garlic cloves 4,ginger 1inch piece,all finely chopped.
Tapioca flour 3cups,salt to taste,coconut oil 1tblspn,curry leaf 1 sprig,coriander leaves little.
Heat a shallow pan,add flour stir till light brown.Keep it aside.Heat oil in the pan,drop in
curry leaves,onion,garlic,ginger and green chilly,saute till aroma spreads.

Add tapioca flour,salt to taste,mix well,add 4 cups boiling water,combine well till the mix is cooked and form a semiloose ball shape.Tranfer to a serving bowl ,garnish with coriander leaves.Serve with meen puliyum mulakum curry.

 

Scoop a portion of tapioca pudding on a plate,topped with fish curry.The chips of ginger,garlic and greenchilly in the kurukku is very nice to keep away any acidity problems.

meen puliyum mulakum

This dish is a traditional one of coastal kerala,especially southern kerala.

More popular in villages and is made of fresh catch.
Shallots 12,garlic cloves 4,tamarind seedless a gooseberry size,salt to taste,turmeric powder 1/4tspn,
red chillies 12,coriander 2tspn,fenugreek 1/4tspn,all 3 dry fried.
Grind all the ingredients in a little water to a paste.

In an earthern pot,mix the paste,2 slited green chillies and curry leaves in two cups water and allow to boil.Add fish pieces ,allow to cook.Add 1 tblspn coconut oil,swirl the pot to spread oil evenly.Add more curry leaves.Serve with plain rice,cooked or stewed tubers.