Fish Masala

1.  Neymeen or pomfret           - ½ kg
2.  Onion                                  - 4
3.  Garlic                                  - 8 pods
4.  Ginger                                 - small piece
5.  Chilly powder                       - 1 tbl spoon
7.  Coriander powder              - 1 ½  tbl spoon
8.  Turmeric powder                  - ¼  tbl spoon
9.  Garam masala                       - ¼  tbl spoon
10. Pepper powder                   - ½ tbl spoon
11. Tomato                               - 3
12. Oil                                     - 2 tbl spoon
13. Curry leaves
14. Water
Salt

 

Method:- 

Marinate the fish with turmeric and pepper powder for 1 hr and then shallow fry it .

Heat oil in nonstick pan.

Add cut onions and curry leaves into it and saute it until brown .

Grind ginger and garlic and add into the sauted Onion and stir for sometime.

Grind ingredients 5-8  and add into it and stir for sometime.Add salt.

Then add tomatoes and the fried fish into it and add little water and cook for sometime

Mushroom Thoran

Mushroom                    -200gm

Small Onion      - 10

Garlic                           - 4 pods

Ginger                          - a small piece

Green Chilly                 - 4

Turmeric powder        - ¼  tea spoon

Garam masala               - ¼  tbl spoon

Grated Coconut            - ¼ cup

Oil                                -2 tbl spoon

Water                           - ¼ glasses

Mustard                       -little

Curry Leaves

Salt

 

Method:- 

Heat oil in frying pan .Splutter mustard seeds.

Cut 2 small onion .Add curry leaves and cut small onions into the pan.

Mix all the ingredients together and add into it .

Cook well until the water gets dried up. 

Mushroom fry

Mushroom -200gm

Onion - 2

Garlic - 4 pods

Ginger - a small piece

Chilly powder - ¼ tbl spoon

Coriander powder - ½ tbl spoon

Turmeric powder - ¼ tea spoon

Garam masala - ¼ tbl spoon

Coconut - small piece

Oil - 2 tbl spoon

Water - ¼ glass

Curry Leaves

Salt



Method:-

Clean Mushrooms.Cut coconut into small square pieces.

Take a nonstick pan .Add oil and all the ingredients together and cook well until its dry.

Mushroom fry is ready.

Prawns Roast

Prawns                                               - ½ Kg

Onion                                                  - 3   Nos

Ginger                                                - A small Piece

Garlic                                                  - 8 pieces

Chilly powder                                     - 1 Table Spoon

Coriander powder                             - 1 Table Spoon

Turmeric Powder                              - ¼ Tea Spoon

Garam Masala                                  - ½ Table spoon

Kudampuli                                          - 3 Pieces

Oil                                                       - ½ Cup

Curry Leaves

Salt

Method:

Clean the Prawns

Soak Kudampuli in water

Heat oil in a pan and add the sliced Onion and Saute it until its brown.

Add grinded ginger and garlic into it .and sauté it for sometime.

Make a paste of Chilly powder,Coriander powder,Turmeric Powder and Garam Masala with little water and add it to the sauted Onion.

Add prawns, kudampuli,curry leaves, salt and 1 cup of water .

Cook until it’s dry.

Add little oil and fry it

Aviyal

1. Potato                                  – 1 no
2. Carrot                                    – 1 no
3. Drumstick                               – 1 no
4. Ashgourd(Kumbalanga)             – a small piece
5. Banana                                   - ½
6. Green chilly                           – 3 no
7. Turmeric powder                    – ¼ ts
8. Grated coconut                       - 1½ cup
9. Jeera                                     - ¼ ts
10.Small onion                            - 8
11. Curry Leaves
12. Coconut Oil                           - 3 Table spoon
13. Curd                                     -  2 spoon
14. Salt

  

Method:-

Cut the vegetables from 1-6 in stick shape.

Take a non stick pan .Add 2 tbl sp of oil and add the cut vegetables into it and close it with a lid.

Grind the grated coconut, turmeric powder, jeera  and keep it aside.

Grind small onion and little curry leaves (Just one buzz) and keep it aside. 

When the vegetables are half boiled add the grinded coconut mixture into it and cook it well. Then add the grinded small onion into it and stir it and keep in fire for few seconds.

Then take it from fire add 1 tbl sp of coconut oil and fresh curry leaves into it. When it is ready to serve add 2spoons of curd into it and stir it.

 

Beef Roast / Beef Ularthiyathu

1. Beef   -1 kg

2. Onion – 4

3. Ginger – 1 piece

 4. Garlic  -8 pods

  5. Chilly powder     - 1½ tablespoon

6. Coriander powder -2 tablespoon

7. Turmeric powder   -¼ tea spoon

8. Garam masala         -½ tablespoon   (powdered cloves,cardamom,perumjeerakam,cinnamon)

9. Pepper powder     -½ table spoon

10.Oil                        - 5tablespoon

11.Curry leaves

12.Salt

 

1. Mix beef ,3 chopped onions,ginger,garlic,1 tbl spoon chilly powder, 1 ½tbl spoon Coriander powder, ¼ tea spoon Turmeric powder, ¼ tablespoon Garam masala,    ¼ tbl spoon  Pepper powder ,salt ,curry leaves and ½ cup water  and cook it in pressure cooker.

2. Heat oil in kadai . Mix ½tbl spoon chilly powder, ½ tbl spoon Coriander powder,¼ tablespoon Garam masala,¼ tbl spoon  Pepper powder and add it into the oil and fry it for sometime .

3. Then Add 1 chopped onion and saute it for sometime. Add the cooked beef into it and fry it until dry 

Cheru Payaru Payasam

Cherupayar parippu   - ½ cup

Rice                          -½ cup

Jaggery (Sarkara)     -1

Coconut                     -1

Raisins                      -10g 

Cashew Nuts            -10g 

Ghee                         -3tbs 

Cardamom               -5g 

Dry ginger powder  (Chukku)         -10g 

Cumin Powder (Jeera powder)      -10g 

Method:

Grate the coconut. Add ½ glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1½ glass warm water. Again repeat the process to extract the third milk.

Take a pan. Fry Cherupayar parippu until it turns brown.

Wash and clean the rice.

Cook both rice and Cherupayar parippu in pressure cooker with 1½ glass of third milk and 1½ glass of  water  .

Heat jaggery with some water and make a thick solution.

Add the second milk to it and stir for some time.

Then add the cooked rice and parippu into it.

Simmer on medium flame till thick.

Add powdered cardamom, ginger and cumin. Add first milk to this.

Fry the cashew nuts and raisins in ghee and add this.Mix well and remove from fire.

Kappa Biriyani /Ellum Kappa

For Beef Bone Preparation

1. Ellu(Bone)                - 1/2 kg

2. Onion                      - 3 nos

3. Garlic                      - 15 pods

4. Ginger                     - a small piece

5. Chilly powder           - 1 tablespoon

6. Coriander powder     -1 ½ tablespoon

7. Turmeric powder      -1/4 tea spoon

8. Garam masala           -1/2 tablespoon

9. Pepper powder        -1/2 tea spoon

10.Curry leaves

11.Salt

 For Tapioca

12.Tapioca(Kappa)       - 1kg

13.Grated Coconut       - 1 ½ cup

14.Chilly powder         - ½ tea spoon

15.Coriander powder   - ½ tea spoon

16.Turmeric powder    -1/4 tea spoon

17.Garam masala         -1/4 tea spoon

Method:

Cook ingredients 1-11 in a pressure cooker (up to 6 whistles) and keep it aside.

Cook tapioca by adding little salt and water (If you are using pressure cooker then 2 whistles). Strain the water well.

Take a pan, Fry the grated coconut until it becomes brown then add ingredients 14-17 to it and fry for sometime.

Grind the above coconut mixture.

Add tapioca, the grinded coconut, curry leaves into cooked Ellu and mix it well.

Serve it hot.