Mushroom varatiyathu (Fry)

v Mushroom                           2 cups (cleaned and cut lengthwise ¼ inch thick slices)

v Onion (chopped)                 2 nos

v Ginger    and garlic           3tsp    (chopped)

v Green chilly                        3 nos

v Chilly powder                    1 tsp

v Turmeric powder               ½ tsp

v Coriander powder              3 tsp

v Pepper                                3tsp    (coarsely powdered)

v Coconut milk                       1 cup

v Corn flour                            3tsp

v Curry leaves                         a stalk

v Coriander  leaves                 to garnish

v Garam masala                     2 tsp

v Salt                                      as per required

v Oil                                        ½ cup

   Preparation:

Pour oil in a heated  pan ,   add  ginger, garlic  sauté for some time  add  onion, sauté till they are   brown. Once they are brown add all the powders one by one, then add mushrooms mix  well with the  masalas,  add water  and salt  to cook, when it is done add coconut milk and  pepper powder, garammasala,  let it cook for some time.   Add     corn flour to make thick consistency. Put off  the fire

          Fnally add coriander leaves to garnish, serve hot with chapattis and puris.

We can add butter and cream (optional)

MASALA GREEN CHICKEN

INGREDIENTS;

·        CHICKEN                        1 KG

·        ONION                             2 CUP  CHOPPED

·        TURMERIC POWDER     1TSP

·        SALT                                  AS PER REQUIRED

·        OIL                                     1CUP              

FOR GRINDING:

·        CORINDER LEAVES               2 CUPS

·        GREEN CHILLY                       10 NOS

·        GINGER                                     A SMALL PIECE

·        GARLIC                                       A POD

·        PEPPER                                       3TSP

PREPARATION:

Ø MARINATE THE CHICKEN WITH TURMERIC POWDER AND SALT FOR HALF AN HOUR

Ø GRIND THE INGREDIENTS TO COARSELY NOT TO FINE PASTE

Ø POUR OIL IN A PAN WHEN HEATED ADD ONION FRY THEM TILL THEY ARE BROWN ADD CHICKEN , SAUTE FOR SOME TIME ,CLOSE  THE PAN WITH LID, LET IT COOK   FOR SOME TIME.ADD PASTE TO  THE CHIKEN MIX THROUGHLY .LET THEM COOK TILL THE MASALA  MIXED  WITH CHIKEN,AND BECOME DRIED.

THIS IS A DRY CHICKEN YOU CAN HAVE THIS FOR SIDE DISH OR SERVE WITH CHAPPATHIS.

SRAAVU CURRY (SHARK)

INGREDIENTS:

v SRAAVU (SHARK) FISH           ½ KG  SKINNED CUT INTO SMALL PIECES

v GRATED COCONUT                 2 CUPS

v CORIANDER                              1CUP

v PEPPER                                      2TSP

v DRY RED CHILLY                       12 NOS

v FENNEL SEEDS                          2TSP

v CINNAMON CLOVES                 2 PIECES

v SALT                                             2TSP

v TAMARIND JUICE                       1 CUP

FOR  SEASONING:

MUSTARD SEEDS                        2TSP

CURRY LEAVES                             FEW SPRIGS

ONION                                           1NO   

PREPARARION:

v Pour  1tsp oil in a pan add coconut, roast them till they are  brown , remove from fire,

v Pour 1 tsp oil in a pan add cinnamon, cloves fennel seeds, when they started sputtering add coriander, dry red chilly   roast them.

v Grind everything together to a fine paste.

Method:

v To an earthen pot add fish pieces; add fine paste, salt tamarind juice. To add more water if needed to make thick gravy consistency.

v Bring to boil simmer and cook till the fish is cooked.

v Add seasoning.

Take off the stove. Serve hot with meals.

KARIMEEN POLLICHATHU

Ingredients  for roasting the fish:

Ø karimeen (fish)                  1kg

Ø Pepper                                10nos

Ø Dry red chilly                       10nos

Ø Ginger                                  a small piece

Ø Garlic                                   a pod

Ø Chilly powder                       1 tsp

Ø Turmeric powder                  ½ tsp

Ø Salt                                         as required

Ø Oil                                           ½ cup

Ingredients for gravy:

Ø Small onion                    20nos

Ø Green chilly                     2nos

Ø Garlic                              3nos

Ø Ginger                             a small piece

Ø Chilly powder                   2tasp

Ø Turmeric powder             ½ tsp

Ø Thick coconutmilk           ½ cup

Ø Salt                                   to taste

Ø Water                               ¼ cup

Preparation:

Ø Wash the fish well and   make 4  or 5 slits on the fish .this slits will made on the fish will help the marinate to penetrate in to the fish

Ø Coarsely grind the pepper make a fine paste of ginger and garlic

Ø Add chilly powder turmeric powder ,salt and mix everything well and marinate the fish for half an hour

Ø Roast the fish in a pan   .don’t make too crispy. don’t overcook.

Gravy preparation;

Ø Grind the onion, chop the ginger and garlic

Ø Pour oil in a pan when heated add onion paste ,then ginger and garlic sauté for some time ,add coconut milk ,just combine well

Ø Make a thin bed with half of the gravy   in a banana leaf   and place roasted fish and top it with rest of the gravy over and wrap the fish by folding banana leaf.

Ø Fry the fish again   in heated pan. Let it cook well on both the sides with banana leaf.

SAMBAR POWDER

Ingredients;

Ø Dry red chilly               100 gm

Ø Coriander                     200gm

Ø Fenugreek                     4 tsp

Ø Asafetida                         a small piece

Ø Jeera                                 3tsp

Ø Kadalaparipu                    4tsp

Ø Coconut oil                      2tsp  

Preparation: 

Pour oil in a pan add kadalaparipu, asafetida  roast for time when they are slightly turns brown add rest of the ingredients and roast for some time and grind them when comes to room temperature.

    

   (dry roast grated coconut may be added to the sambar )

    You can keep this  in a air tight container

MASALA IDLY WITH TOMATO

INGREDIENTS:

• IDLI                                                        4 NOS
• ONION                                                  1  (CHOPPED)
• TOMATO                                               2  (CHOPPED)
• CHILLY POWDER                               1 TSP
• TURMERIC POWDER                         1/2 TSP
• OIL                                                        2 TSP
• SALT                                                     AS PER REQUIRED
• CORIANDER LEAVES                          FOR GARNISHING

              (CUT IDLI IN TO SMALL PIECES)
             
                    MEHTOD:
                           

•     POUR OIL IN A PAN, ADD CHOPPED ONION, TOMATO .SAUTE  FOR SOME TIME THEN ADD CHILLY POWDER.TURMERIC POWDER, AND SALT 
•    ADD IDLI PIECES  MIX        THEM WELL.
• GARNISH WITH CORIANDER LEAVES.    

                                         

FISH PICKLE

INGREDIENTS:

•  FISH                                              1/2 KG
• GINGELLY OIL                             200GM
• TURMERIC POWDER                   1TSP
• CHILLY POWDER                        50GM
• RAW MUSTARD SEEDS              2TSP  (POWDERED)
• LEMON JUICE                              1 TSP
• VINEGAR                                      1/02 CUP
• SALT                                             AS PER REQUUIRED 
• GARLIC                                          25 GM
• GREEN CHILLY                            5NOS
• GINGER                                          25 GM
• BOILED WATER                             1 CUP

                    PREPARATION

• MARINATE THE FISH WITH TURMERRIC POWDER CHILLY POWDER  SALT FOR 15 MINUTES
• POUR OIL IN A PAN WHEN HEATED FRY ALL THE FISHES
• IN THE SAME REMAINING OIL ADD CHOPPED GINGER AND GARLIC, CHILLY SAUTE THEM FOR  FEW MINUTES
• ADD  TURMERIC POWDER  CHILLY POWDER (REMAINING).  THEN MUSTARD POWDER   ( PUT OFF THE FIRE WHEN YOU ADD CHILLY POWDER,)
• ADD BOILED WATER , SALT   ,LET THEM BOIL FOR   SOME  MINUTES
• FINALLY ADD FRIED FISHES  AND MIX THEM WELL.         PUT OFF HTE FIRE WHEN OIL REMAINS ON THE TOP.