Thengapaal Meen Curry/Fish curry with Coconut Milk

Thengapaal Meen Curry/Fish curry with Coconut Milk

Ingredients

1. Fish  -1/2 kg
2. Shallots/Cheriya ulli -2 
3. Ginger chopped-1 tbsp
4. Garlic -4 cloves
5. Turmeric Powder-1/4 tsp
6. Chilly powder -2tbs
7. Pepper powder -1 tsp
8. Kukum star/Kudam puli -2 piece
9. Coconut milk -1/2 cup 
10. Salt to taste

For Seasoning

1. Oil -2 tbsp
2. Mustard seeds -1/2 tsp
3. Fenugreek -1/4 tsp
4. Curry leaves -1 spring
5. Shallots/Cheriya ulli -2 Finely sliced

Directions

• Clean the fish and cut into medium size pieces 
• In a pan put the fish,2 shallot sliced,ginger ,garlic ,spice powders,Kukum star/Kudam puli ,slat and few curry leaves
• Add 2 cup water and cook the fish till gravy become very thick,stir occasionally
• Then add the coconut milk and mix well
• Cook for few minutes ,don't allow the curry to boil
• Remove the fish curry from the fire 
• In a pan heat the oil and add mustard seeds ,when it pop ups add fenugreek and saute till it become brown
• Add Shallots and curry leaves and saute till it become brown
• Pour it to the fish curry and allow it cool (At least 2 hours)
• Serve with rice,tapioca etc

Tip : Cook the fish (in manchatty) in the evening and add coconut milk in the morning.It will taste very good.

Puli Chammandhi/Coconut Tamarind Chadni

Puli Chammandhi/Coconut Tamarind Chadni

Ingredients

1. Grated coconut -1 cup
2. Shallots/Cheriya ulli - 5
3. Dry Red Chilly -8 
• Or chilly powder- 1/2 tsp
4. Ginger -1/4 tsp (optional)
5. Tamarind/Valan puli -small goose or to taste
6. Curry Leaves - 4
7. Salt to taste

Directions

• Fry the red chilly and onion lightly (Note :If you are using chilly powder ,then no need of frying)
• Grind together all the ingredients with a very little water
• Stop the ginder before the paste become too smooth
• Goes well with Rice ,Dosa,idly etc

Tip : If you can grind without water ,it will be very tasty

Cauliflower Peas Curry or Gobi Mutter Curry

Cauliflower Peas Curry or Gobi Mutter Curry

Ingredients

1. Cauliflower or Gobi – 1 cup  (Cut into small pieces)
2. Green Peas – 1/4 cup
3. Tomato - 1
4. Onion – 1 Finely Chopped
5. Ginger  Paste – 1/2 tsp
6. Garlic -3 cloves
7. Turmeric Powder – 1/4 tsp
8. Red Chilli Powder – 1 tsp
9. Coriander/Dhaniya Powder – 1/2 tsp
10. Pepper Powder-1/2 tsp
11. Garam Masala  – 1 tsp
12. Curry Leaves - 1 spring
13. Salt to taste
14. Corn Flour-1 tsp 
1. or coconut milk -1/2 cup (optional) 
15. Oil - 2 tbsp
16. Mustard seeds-1/2 tsp

Directions

• Cook the cauliflower and green peas in microwave for 5 minutes
• Or Cook in a pressure cooker for one whistle
• Heat the oil in a pan and add mustard seeds,when it pop ups add onion and garlic slices and saute till it become brown
• Add Tomato and cook till it disappears
• Add ginger paste and cook for a minute
• Add all spice powders and salt cook for about 1 minute
• Add 1 1 /2 cup water and bring to boil
• Add cooked cauliflower and peas and cook till gravy become thick
• In a bowl add 1 tsp corn flour and a 1/4 cup water and mix well.Add this liquid into the curry and stir well (This step is optional) or add coconut milk
• Check the salt and remove it from fire
• Goes well with chappathi,appam etc

Cherupayar Thoran/Green Gram Stir Fry

Cherupayar Thoran/Green Gram Stir Fry

Ingredients

1. Cherupayar/Green gram/Moong Beans-1 cup
2. Grated coconut- 3/4 cup
3. Ginger -1 tsp
4. Garlic -3 cloves
5. Shallots/Cheriya ulli -6 
• Or onion -1/2 cup
6. Curry Leaves -1 spring
7. Green Chilly -4
8. Turmeric Powder- 1/4 tsp
9. Mustard Seeds-1/2 tsp
10. Oil -2 tsp
11. Salt to taste

Directions

• Cook the green gram/Cherupayar with enough water (3 whistles in pressure cooker)
• Crush the grated coconut with 2 shallots/cheriya  ulli and keep it aside
• Heat the oil in a pan and add mustard seeds,when it pop ups add sliced onion/Shallots,ginger,garlic and curry leaves,saute till onion become brown
• Add crushed coconut,turmeric powder and salt and mix well and fry it for 3-4 minutes
• Add cooked green gram and cook for 3-4 minutes,stir occasionally
• Adjust the salt according to your taste
• Serve with Rice...goes well with kanji...payar..pappadam 

Tip :Water should not remain in the green gram after cooking.

Corn Bhaji/Corn Pakoda

Corn Bhaji/Corn Pakoda

Ingredients

1. Sweet corn  -1/2  cup
2. Gram flour    - 1/2 cup
3. Rice powder - 2 tsp
4. Onion nicely sliced -1/2 cup
5. Green chilly sliced -2 
6. Cumin seeds - 1 tsp
7. Ginger paste - 1/2 tsp
8. Coriander leaves - 2 tsp
9. Garam masala - 1/4 tsp
10. soda powder -1 pinch
11. Slat to taste
12. Oil for frying

Directions :

• Grind corn in a mixer
• In a bowl mix all the ingredients
• Add water to make thick batter
• Heat the oil in the pan and dip the mixture using a spoon (if it is littley watery) or make small ball of the mixture and dip into hot oil for deep frying
• Fry the bhaji till they become golden brown 
• Then drain on paper napkin. 
• Serve hot with tomato ketchup or any chutney.

Kerala Fish Curry/Meen Curry

Kerala Fish Curry/Meen Curry

Ingredients

1. Fish -  1/2 kg (Medium sized cubed pieces) 
2. Shallot/Chriya Ulli -3
3. Ginger - 1 tsp
4. Garlic -4 cloves
5. Curry Leaves -2 spring
6. Mustard Seeds -1/2 tsp
7. Fenugreek -1/4 tsp
8. Oil - 4 tsp
9. Chilly Powder -1 tbsp
10. Kasmiri chilly powder-1 tbsp
11. Pepper Powder - 1 tsp
12. Turmeric Powder-1/4 tsp
13. Kukum Star/Kudam Puli -2
14. Salt to taste

Directions

• Clean the fish and cut into medium sized cubed pieces and keep it aside
• Chop the ginger and garlic into very small pieces 
• Make very thin shallot slices
• Heat the oil in a pan and add mustard seeds,when it pop ups add fenugreek and saute till it become brown
• Add shallot slices,Garlic ,Ginger and curry leaves, saute till shallots become brown
• Add all spice powders and  saute for a minute
• Add salt ,Kukum Star/Kudam puli and 1 1/2  cup water and bring to boil
• Add fish pieces and cook for about 10 minutes (Cook till gravy become thick)
• Stir occasionally
• Remove from the fire and allow it to cool (At least 2 hrs )
• Serve with rice, Tapioca etc

Tips : Cook in Manchatti

Kerala Palappam/Pal Appam

Kerala Palappam/Pal Appam

Ingredients:

1. Idly Rice -1 1/2 cup
2. Cooked/Steamed rice - 3 tbsp
3. Coconut milk -1 cup
4. Salt to taste
5. Sugar - 1 tsp
6. Yeast - 1 tsp
7. Luke warm water -1/4 cup
8. Milk/Coconut milk -1/4 cup
9. Groundnut oil/nallenna to apply in the appachatti (only for ordinary appachatti/not for non stick)

Directions :

• Wash the rice and Soak the rice for 4-5 hours

• Grind rice with coconut milk ,cooked rice and enough water, to make a batter of dripping consistency (batter should not be too watery)

• Dissolve yeast in a little lukewarm water and add sugar and salt and mix well

• Keep this for 10 minutes

• Add this to the batter and stir it well.

• Place this in a warm place overnight for fermentation to make nice appam (6-8 hours)

• Add salt to the mixture (according to your taste)

• In the moring add milk in the batter and keep for 1/2 an hour

• Pour a ladle full of batter into a appa Chatti (deep round pan used for Palappams) and swirl the pan lightly, spreading the batter to the sides of the pan

• Cover with lid and allow it to cook for around 3-4 minutes on medium heat. When the center of appam is done and the edges start detaching, remove the appam carefully from the pan. Do not turn appams.

Tips :If you like the edges or laces to be golden brown, add more sugar to the batter.

Making appam in Pan/Tava

• Heat a flat Non Stick Tava /Pan and pour a ladle full of batter. Do not spread the batter with the ladle.
• Pour  a little oil on the of the batter on the pan
• Cover with a lid and allow it to cook on medium heat for around 2-3 minutes. Skip this step if you are using a griddle.
• Turn the appam and cook the other side till it is slightly brown.

Kerala Kallappam/Kallappam

Kerala Kallappam/Kallappam

Ingredients:

1. Idly Rice -1 1/2 cup
2. Grated coconut 1 cup
3. Cooked/Steamed rice - 3 tbsp
4. Small onion -3 
5. cumin seeds - 1tsp
6. Salt to taste
7. Sugar - 1 tsp
8. Yeast - 1 tsp ( Traditionally, made using Toddy but we can substitute it with Yeast)
9. Luke warm water -1/4 cup

Directions :

• Wash the rice and Soak the rice for 4-5 hours

• Grind rice with coconut ,cooked rice,cumin seeds, small onion and enough water, to make a batter of dripping consistency (batter should not be too watery)

• Dissolve yeast in a little lukewarm water and add sugar and salt and mix well

• Keep this for 10 minutes

• Add this to the batter and stir it well.

• Place this in a warm place overnight for fermentation to make nice appam (6-8 hours)

• Add salt to the mixture (according to your taste).

• Heat a flat Non Stick Tava /Pan and pour a ladle full of batter. Do not spread the batter with the ladle.

• Pour  a little oil on the of the batter on the pan
• Cover with a lid and allow it to cook on medium heat for around 2-3 minutes. 
• Turn the appam and cook the other side till it is slightly brown.

Meen Peera Pattichathu/Fish with grated Coconut

Meen Peera Pattichathu/Fish with grated Coconut

Ingredients

1. Fish - 1 cup (any small fish or cut the big fish into very small cubed pieces)
2. Shallots/Cheriya ulli-6
3. Garlic- 4 cloves
4. Ginger paste -1 tsp
5. Green Chilly-6
6. Curry Leaves -1 spring
7. Mustard seeds -1/2 tsp
8. Fenugreek -1/4 tsp
9. Turmeric powder-1/2 tsp
10. Kukum Star/Kudam puli -2
11. Grated coconut -1 cup
12. Oil - 2 tsp
13. Salt to taste

Directions

• Wash the kudampuli/kukum star and cut into small pieces
• Crush the grated coconut together with shallots and curry leaves
• Cut green chillies and garlic into very small pieces
• Wash the fish and keep it aside
• Heat the oil in a pan and add mustard seeds,when it pop ups add fenugreek and saute till it become brown
• Add the chopped green chillies and garlic and saute till garlic become light brown 
• Add the coconut mixture ,tumeric powder,ginger paste ,salt and Kukum star/Kudampuli pieces and mix well
• Add 1/4 water and bring to boil
• Add the fish and mix well
• Cook it for about 5-8 minutes ,till it become dry
• Remove from the flame 
• Allow it to cool and serve with rice,tapioca etc

Traditional method

• You can mix the fish ,coconut mixture and all the other ingredients with 1/4 cup water and cook for about 5-8 minutes
• Finally add Coconut oil and mix well and remove from the flame.No need of seasoning.

Tip : Use small saradines or kozhuva/Natholi for real taste

Tuna Ularthiyathu/Choora Ularthiyathu

Tuna Ularthiyathu/Choora Ularthiyathu

Ingredients

1. Tuna/Choora - a 12 oz can (tuna in water)
2. Shallots/Cheiya ulli -15 
• or Onion -1 cup
3. Garlic - 4 cloves
4. Ginger paste -1 tsp
5. Chilly powder -1 tsp
6. Pepper powder -1 tsp
7. Coriander powder -1/2 tsp
8. Turmeric powder-1/4 tsp
9. Garam masala -1/4 tsp
10. Green chilly -2
11. Curry leaves -1 spring
12. Oil-3 tsp
13. Mustard seeds -1/2 tsp
14. Salt to taste

Directions

• Open the can and wash the tuna and keep it aside
• Cut the Shallots into big pieces (4 slices each) and cut the green chillies into two slits and chop the garlic and keep it aside
• Heat the oil in a pan and add mustard seeds,when it crackle add onion/shallots,green chillies,Garlic and curry leaves.
• Saute till onion become light brown
• Add all the spice powders and salt and mix well
• Add ginger paste and saute for about 2 minutes
• Add 1/4 cup water and bring to boil
• Add Tuna and mix well
• Saute the mixture for about 10-12 minutes,until it become dry and brown
• Serve with rice,sandwitch etc

Cantaloupe Melon Juice /Musk Melon/Mash Melon Juice

Cantaloupe Melon Juice /Musk Melon/Mash Melon Juice

Ingredients:

1. Cantaloupe melon - 2 cup or 1/2 of a melon
2. Sugar - 3tbsp
3. Water -1 cup
4. Ice crushed - 2 small cubes
5. vanilla ice cream - 1 pint (optional)

Directions:

• Add 1 cup water,cantaloupe and sugar and blend nicely
• Add the entire pint of ice cream  and blend nicely
• Add ice cubes/keep in refrigerator for half an hour
• Garnish with  cantaloupe  pieces.

Note :Cantaloupe melons are good source of Dietary Fiber, Niacin, Vitamin B6 and Folate, and a very good source of Vitamin A, Vitamin C and Potassium. 

Boneless Chicken Fry

Boneless Chicken Fry

1. Boneless Chicken -500 gm
2. Pepper Powder - 2 tsp
3. Chilly Powder - 1 tsp
4. Coriander Powder -1 tsp
5. Turmeric powder -1/4 tsp
6. Ginger garlic paste -1/2 tsp
7. Oil for Frying
8. Salt to taste 

Directions :

• Cut the chicken into small cubed pieces
• Marinate the chicken with all the spices and keep it aside for 20 minutes
• Heat the oil in a pan and spread chicken pieces
• Cook for 5 minutes and turn the pieces
• Cook for another 3-5 minutes
• Remove the fried chicken on a tissue paper 
• Serve with Rice, Appam etc

Note : 

• This is not a deep fry , medium/shallow fried chicken 
• Buy Chicken thighs

Chicken Curry

Chicken Curry

Ingredients

1. Boneless Chicken - 1 1/2 kg (Buy Chicken thighs)
2. Onion nicely sliced -2
3. Tomato sliced - 1 
4. Green Chilly- 5
5. Ginger paste - 1tbsp
6. Garlic finely chopped - 1 tbsp
7. Pepper Powder -1/2 tsp
8. Curry Leaves -1 Spring
9. Chilly powder-1/2 tsp
10. Mustard seeds -1/2 tsp
11. Garam masala -1/2 tsp
12. Oil for frying  
13. Salt to taste

For marinating :

1. Pepper Powder - 1 tsp
2. Chilly Powder - 1 tsp
3. Coriander Powder -1 tsp
4. Turmeric powder -1/4 tsp
5. Salt to taste 

Directions :

• Cut the chicken into small cubed pieces
• Marinate the chicken with all the spices and keep it aside for 20 minutes
• Fry the chicken and put on the tissue paper (Not deep fry , medium/shallow fry)

• Remove extra oil from the pan (chicken fried pan) and add mustard seeds.When it splutters add the sliced onion,Curry Leaves, garlic and green chilly and stir till it become brown 
• Add the Tomatoes and saute till it cook nicely (till oil appears) and then add ginger paste and mix well
• Add Pepper powder,Chilly powder  and Garam masala and mix well
• Cook for 3 minutes
• Add 1 1/2 cup water to the mixture and bring to boil
• Now add the fried Chicken and mix well
• Close the pan and cook for 2-4 minutes
• Check the salt and pepper and add according to your taste
• Remove the Chicken to a serving plate.
• Serve with Chapati,Rice ,Appam,Fried rice etc

Vendakka Kichadi / Okra Curd Curry / Ladies Finger Coconut Curd Curry

Vendakka Kichadi / Okra Curd Curry / Ladies Finger Coconut Curd Curry

Ingredients

1. Vendakka/Okra /Ladies Finger -15
2. Curd- 2 cup
3. Salt to taste

For Grinding

1. Grated Coconut -1/2 cup
2. Green chilly -2
3. Cumin Seeds - 1/2 tsp
4. Pepper-4
5. Mustard Seeds -1/4 tsp

For Seasoning

1. Red Chilly-3
2. Mustard Seeds -1/2 tsp
3. Coconut Oil/Any Vegetable oil -2 tsp
4. Curry Leaves - 1 spring

Directions

• Cut the Ladies finger into thin round slices and fry them nicely and keep it aside
• Grind together grated coconut,pepper,cumin seeds and green chilly to make a smooth paste.Add Mustard seeds into it and just crush it.
• Beat the curd and keep it aside
• Heat the oil in a pan add mustard seeds, when it pop ups add Red chilly and curry leaves
• Add ground coconut mixture and salt and cook it till oil starts appearing
• Add the beaten curd and mix well
• Add the fried ladies finger and mix nicely
• Remove from the flame and pour to the serving bowl
• Serve with Rice

Pidi Recipe / Pidiyum kozhiyum/Pidi with Chicken

Pidi Recipe / Pidiyum kozhiyum/Pidi with Chicken

Ingredients

1. Rice powder -3 cup
2. Grated Coconut -2 cups
3. Cumin seeds/Jeerakam -1 tsp
4. Rice /Kuthari -1/2 cup 
5. Coconut milk -1 cup
6. Salt to taste

Directions

• Crush 1 cup grated coconut and cumin seeds without water
• Heat the rice powder for 3 minutes
• Mix this mixture with Rice powder and salt
• Pour boiled water to the rice mixture little by little and knead it to make a smooth dough (As Ediyappam dough)
• Fry the rice/Kuthari and make rice powder  and keep it aside
• Make very small balls using this dove and put it into the kuthari powder 
• Roll/coat the balls with rice/Kuthari powder
• Keep a big kadai or idly cooker or big pan add 6 cup of water and bring to boil
• Add the remaining coconut to the boiled water along with salt and 1/4 tsp cumin seeds
• Once the water boiling nicely add the balls carefully to the water 
• Cook for 8-10  minutes and stir carefully (after 8-10 minutes) 
• Mix the remaining kuthari powder in the coconut milk or water and pour to the pidi and cook again for 5-8 minutes
• Add coconut milk for better taste (optional)
• Cook until gravy become very thick or boiled nicely (till bubbles came nicely)
• Remove from the fire and allow it to cool
• Serve with chicken curry or chicken Roast

Kovakka Thoran/Kovakkai Poriyal/Tindora with Coconut

Kovakka Thoran/Kovakkai Poriyal/Tindora with Coconut

Ingredients

1. Kovakka/Tindora-1 cup
2. Grated Coconut -1/2 cup
3. Green Chilly -2
4. Shallots/Cheriya Ulli -4 
• Or onion -1/4 cup
5. Curry Leaves -1 spring 
6. Oil -1 tbsp
7. Mustard Seeds -1/2 tsp
8. Salt to taste

Directions

• Wash the Kovakka and cut into very small pieces and keep it aside
• Cut one shallot into very thin slices and keep aside
• Crush together the grated coconut,3 onion ,green chilly and some curry leaves.Don't make a smooth paste,just crush it )
• Heat the oil in a pan add mustard seeds,when it pop ups add sliced onion and curry leaves.
• Turn the stove into low flame and saute till onion become light brown,then add kovakka and the ground coconut mixture
• Add salt and a little water and mix all together
• Cover with a lid and cook for about 10 -12 minutes
• Stir occasionally
• Serve with Rice,Chapati etc

Stuffed Green Chilly Bajji/Chilli Bajji

Stuffed Green Chilly Bajji/Chilli Bajji

Ingredients

1. Green Chilly - 6

For Stuffing - (You can try your own stuffing)

1. Potato -2
2. Onion -1/2cup
3. Cumin Seeds/Jeera -1/2 tsp
4. Turmeric Powder -1/2 tsp 
5. Green chilly -3
6. Ginger - 1/2 tsp
7. Lime Juice -1 tbsp
8. Coriander Leaves- few chopped
9. Salt to taste

For Batter

1. Gram Flour/Basan/Kadalamavu -1 cup
2. Rice flour -2 tsp
3. Baking soda -1 pinch
4. Chilly Powder -1/2 tsp
5. Salt to taste

Directions

• Wash the Green chillies and dry them
• Take a green chilly and slit lengthwise in the middle,don't cut both the ends
• Take a small spoon and remove all the seeds inside the chilly ,it will make the space for the stuffing

• Add a little water to the batter ingredients and make smooth paste
• Boil the potatoes and peel it and mash it nicely and keep aside
• Chop the onion,Ginger and green chilly
• Heat the oil and add cumin seeds and saute till it become light brown
• Add chopped onion ,ginger and green chillies and saute for 3 minutes
• Add Turmeric powder and salt and mix well 
• Add Lemon juice and mix well 
• Add mashed potatoes and chopped coriander leaves and mix well
• Take each green chilly and fill it with the potato mixture

• Heat oil in a pan 
• Dip the Chillies in the batter and deep fry
• Serve hot with spicy chutney or ketch up.

Tips :

•  When you buy the bajji chillies/Green chillies select the straight one
• You can make chilly bajii's with out the filling.Then don't remove the seeds.
• Put them in the lemon juice for half hour