Prawn veggie platter

 Cleaned Prawns 1 lb., marinate with ginger garlic paste, mixed in lemon juice and salt to taste. Keep for an hour and steam cook.
Carrot 1, potato 1, onion 2, cabbage strips a handful, green peas 1/4 cup, red chilly 2, silted,
curry leaf a sprig.
Sprinkle salt and black pepper powder and
steam cook all the vegetables.
Heat a little butter in a pan, add veggies and
prawns, combine well, adjust salt and transfer
 into the serving plate.

Serve with rice and tamarind sauce.

Naimeen mulakittathu ( Seer/ King fish in red chilly sauce )

Seer fish 500 gram, cut into 4 cm cubes, marinate with salt to taste, black pepper powder
1/2 tsp., in 1 tbsp. lemon juice. Curry leaf 2 sprigs, salt to taste, shallots 7,
chopped, garlic cloves 3, ginger 2 " piece, both finely chopped, green chilly 3, silted.
Tamarind concentrate 2 tsp., Kashmir chilly powder 2 tbsp., turmeric powder 1/4 tsp.,
fenugreek powder 1/3 tsp., coconut oil 1 tbsp.
Heat oil in a wok, drop in shallots followed by garlic and ginger. Sauté till tender, add
curry powders except fenugreek, a sprig of curry leaf, sauté for 30 seconds, add tamarind
diluted in required quantity of water with salt to taste. Allow to boil add fish pieces. Allow
to cook well. Add fenugreek powder, swirl the wok to get a well mix. Garnish with curry leaves.
Serve with rice and veggies.
 

Mulaku varutha puli ( fried red chilly in tamarind sauce)

Tamarind juice 3 cups, red chilly 7, each broken into 4 , curry leaf 2 sprigs, mustard seeds 1/2 tsp.,
fenugreek seeds 1/3 tsp., shallots 3, cut into spirals, salt to taste and coconut oil 1 tbsp.
Heat oil in a shallow pan, drop in shallots, sauté till tender, drop in mustard seeds, followed by
fenugreek seeds and red chilly pieces, allow seeds to crackle, add curry leafs followed by
tamarind juice and salt. Allow to boil well. Transfer into a serving bowl.
Serve with rice.

Scrambled egg masala

Eggs 2, ( hen), tomato 1, onion 1, garlic cloves 3, ginger 1" piece, all thinly sliced, curry leaf a sprig,
green chilly 2, chopped, coconut oil 1 tbsp., Kashmir chilly powder 1/2 tsp., crushed fennel seed and
black pepper both 1/2 tsp. each, salt to taste.
Heat a non sticky pan, drop in onion, garlic and ginger, sauté till tender, add coconut oil followed by
green chilly, curry leaf and salt to taste. When the mix turn brown add tomato and sauté till cooked.
Add masala, sauté for a minute, break the eggs into the masala mix, scrambled till cooked. Adjust
salt and transfer into a serving bowl.
Serve with chapatti , roti and rice.


 

Kaya parippu moloshyam ( Green banana dal with coconut )

Green banana 4, peel the skin and cut into 2 cm cubes. Toordal  1/2 cup, cook dal, when half cooked,
add banana and 1/3 tsp. turmeric powder and salt to taste, cook the ingredients well.
Grated coconut 1 cup, cumin seeds 1/2 tsp., shallots 2, curry leaf 1/2 sprig. Grind the ingredients
into a semi coarse paste, add the mix to the cooked banana and dal mix.
Coconut oil 1 tbsp.,  add the oil to the cooked mix, adjust salt. Transfer into a serving bowl.
Garnish with curry leaf.
Serve with rice.

Kaya mizhukkupuratti (Sauteed green banana)

Green banana 8, cut into thin semi circular chips with skin on, put in water to avoid stain forming.
Cook in required water adding 1/3 tsp. turmeric, salt to taste and a sprig of curry leaf.
Shallots 12, garlic cloves 10, both sliced and crushed, red chilly flakes 1 tbsp., coconut oil 3 tbsp.
Heat oil in a shallow pan, drop in crushed shallots and garlic, sauté till tender, add chilly flakes,
sauté for 30 seconds, add cooked banana, combine well, adjust salt .
Transfer into a serving bowl. Serve with rice.
This is purely ethnic dish which can awake nostalgia.

Banana pseudo stem and sprouted green lentils

Banana pseudo stem 1 feet, cut the pseudo stem into thin circles, stack them and chop it.
Sprouted green lentils 1 cup, cooked, cumin seeds 1/2 tsp., grated coconut 1 cup,  grind
both cumin and coconut into a coarse paste.

Cooking oil 1 tbsp., curry leaf a sprig, shallots 3, chopped, turmeric powder 1/3 tsp.
Heat oil in a shallow pan, drop in shallots, sauté till golden brown, add curry leaves,
followed by pseudo stem, turmeric powder, sauté till tender, add salt to taste, add
cooked lentils, combine well, add required water, allow to cook well, add
coconut paste, mix well and transfer into a serving bowl.
Serve with rice.
Banana pseudo stem is healthy, high in fibre.