Simple fish fry

Sardines 10, cleaned and striped closely.
For marinade
Kashmir chilly powder 1/2 tsp., turmeric powder a pinch, garlic green pepper paste 1 tsp., salt to taste.
Marinate the fish and keep for 1/2 an hour.
Shallow fry the fish both sides in a non stick pan with minimum cooking oil.

Sauted Pappaya

Semi ripe papaya 1, remove skin, cut into small thin pieces, add salt to taste, 1/4 tsp., turmeric
powder and cook in a little water. Drain out excess water if any and keep aside.
Coconut oil 2 tbsp., dried chilly 3, cut into small pieces and crushed, garlic cloves 7, sliced and crushed, shallots 10, sliced and crushed, crushed black pepper 1 tsp., curry leaf a sprig.

Heat oil in a shallow wok, drop in garlic, shallots, sauté till aroma comes out, add chilly and
pepper and curry leaves, sauté and add cooked papaya, combine well and serve.

Chenakuzhachathu ( Amorphophalus with coconut )

Amorphophalus ( Elephant foot yam ) 250 gram, cut into 2 cm cubes, add salt to taste
and cook soft.
Grated coconut 1/2 cup, cumin seeds a pinch, turmeric powder 1/4 tsp., green chilly 2,
garlic cloves 2, shallots 2, curry leaf little. Ground the ingredients to a coarse mix.
Add coconut mix to cooked amorphophalus, mix well, adjust salt, add curry leaves,
and a tbsp., coconut oil, combine well and transfer into a serving bowl.
Serve along with eve tea or with rice. Green chutney is best along this dish.

Lime curry with fried coconut....

Lime 4, De skinned, seeded and chopped, green chilly 7, cut into rings, shallots 12, chopped,
garlic cloves 10, chopped, curry leaf a sprig, coconut oil 2 tbsp., tamarind concentrate 1 tsp.,
chilly powder 2 tsp., coriander powder 2 tsp., turmeric powder 1/4 tsp., asafoetida powder 1/3 tsp.,
salt to taste, grated coconut 1 cup, fried and powdered, mustard seeds 1/2 tsp., dried chilly 2.

Cook lime and green chilly in a cup of water in an earthen wok. Soak curry powders and tamarind
in 1/2 cup of water and add to the boiled mix. Add half curry leaf, salt and fried coconut powder.
Mix well, add boiled water if required to have a semi thick consistency.

 Heat oil in a non sticky pan, drop in mustard seeds, dried chilly, allow to crackle, add curry leaf,
followed by ginger, shallots an garlic. Saute till light brown and the mix to the curry mix well.
Allow to bubble. Serve after 4 to 5 hours for better taste.

Upma Dosai...

 The idea came from left over upma.
Upma 1/2 cup, dosa batter as required.
Sprinkle upma with little warm water and combine with a pinch
asafoetida , salt to taste and chopped cilantro 2 tsp.

Heat a non sticky dosai tawa, pour a cup batter, spread thinly
and prepare dosai. Fill with upma and roll.
Upma dosai ready. Cut into pieces and serve along with evening tea
 with your favourite pickle or chutney.

Tuna Pickle

Tuna flesh 2 kilo, cut into 2 inch pieces, mix with 1 tbsp. salt and 1 tbsp.,vinegar, keep for 15 minutes.
Wash thoroughly and allow to drain excess water.
Kashmir chilly powder 1 tbsp., salt to taste, crush garlic 5 cloves, pepper powder 1/2 tsp.
Mix the ingredients together, then dust on tuna pieces, combine well, keep for an hour.
Oil 1 cup. Heat oil in a pan, fry the tuna pieces, allow to drain excess oil on a tissue.
Ginger 50 grams, garlic 50 grams, both chopped, green chilly 4, cut into rings.
In the balance oil, drop in the above ingredients, sauté till golden brown. Take half,
and grind into a paste.
In the balance ginger mix, add grinded mix, sauté for 30 seconds, add 1 tbsp. chilly powder,
fenugreek powder 1/2 tsp., salt to taste, and diluted vinegar 1 cup. Allow to boil, reduce flame,
add fish pieces, mix well and remove from flame.
Allow to cool, store in air tight glass containers.

Pani Puri..

Ready made puri as required, cooked green peas 1 cup,
 onion 1, chopped, green chilly 1,finely chopped, tomato 1, finely chopped,
Smash with fingers, the three with salt to taste.   and combine well.
For juice
Tamarind water 1 cup, salt to taste, sugar 1 tbsp., chat masala 1 tsp., combine well.
Break purees, put 2 tsp., cooked green peas, 1 tsp. full onion mix, required tamarind
juice and top up with required sev.
Serve with tamarind juice extra.
Eat the puri in a single mouth.
Delicious and healthy snack...Can be served as dinner also.