calamary koonthal fry!!

Naadan Koonthal Fry




Ingredients--

Calamari(Koonthal) - 1 kg

Onion(big) - 2 nos

... Ginger paste - 1 1/2 tsp

Garlic paste - 1 1/2 tsp

Green chillies - 5 nos

(split)

Red chilly powder - 1 tbsp

Turmeric powder - 1 tsp

Coriander powder - 1 tsp

Cumin seeds(Jeerakam) - 1 tsp

Tomato(small) - 1 no (optional)

Shredded coconut - 1/2 cup

Curry leaves - A few

Coconut oil - 2 tbsp

Salt - As reqd



Preparation Method of Naadan Koonthal Fry Recipe



1)Clean and cut the calamari into small squares.



2)Marinate them with little chilly powder, turmeric powder and salt.



3)Heat oil in a frying pan.



4)Add the green chillies, curry leaves, cumin seeds and then the onions.



5)Fry until the onions are brown.



6)Add ginger and garlic paste and fry well.



7)Add chilly powder, turmeric powder and coriander powder.



8)After the spice powder gets fried in the oil, add in the tomatoes and a bit of salt.



9)When the tomatoes are done, put the calamari pieces in and fry them in the oil.



:- Add a bit more of oil if required.



10)When the calamari is half cooked, add the shredded coconut and stir until the fish is fully cooked.



:- Serve with rice.

fruit salad...!!

You can make fruit salad with any number of seasonal and available fruits. I made the above fruit salad using:




Apple – 1 No

Pineapple – 1 big piece

Papaya – 1 big piece

Guava – 1 No

Grapes – few

Cherry – 1 No

Pomegranate – 1 small

Milk – 2 cups

Custard Powder – 1 teaspoon

Sugar – 1 teaspoon



Method:



Cut apple, pineapple, papaya and guava into medium size pieces. Cut the pomegranate and separate the pearls. Cut the cherry into two to three pieces.



Heat milk in a pan and when it starts boiling, add the custard powder mixed with little water . Add sugar and allow to boil for one to two minutes in low flame. Remove from stove and cool it.



Put all the cut fruit pieces, pomegranate pearls, whole grapes and cherry in a glass bowl and add the custard-milk over it and stir gently. Refrigerate it and serve.

Javvarishi Payasam.....!!!

Ingredients:




Javvarisi – 1 cup

Sugar – 1/2 cup

Cardamom – 6 Nos

Ghee – 2 tablespoons

Cashew nuts – 10 Nos

Raisins – 1 tablespoon

Milk – 2 cup



Method:



Soak javvarisi in water for about an hour. Boil water and add the soaked javvarisi. Cook on medium heat till it is soft. (You can also pressure cook it for one to two whistles). When the javvarisi is cooked well and transparent, add the sugar. Stir constantly till the sugar gets blended into the javvarisi. Now pour the two cupfuls of boiled milk. Fry cashew nuts and raisins in the ghee and add it to the payasam. Add cardamom powder also. Mix well and remove it.



Note: You can increase or decrease the quantity of sugar as per your taste.

Pidi kozhukattai....!!

Ingredients:




Rice flour – 2 cups

Coconut gratings – 1 cup

Salt – ½ teaspoon
 sugar : 1 cup



Method:



Fry the rice flour in a dry kadai till nice aroma comes out. if its your riceflour already fried no need to do again.



Boil 2 cups of water along with salt.



Mix the fried rice flour and,sugar, coconut gratings in a broad vessel. Add the boiling water little by little and mix with a wooden spoon and make a hard dough. Take out a small lemon size dough and make a ball and keep it in your palm just press it by your fingers. Finish all the dough like this. Arrange it in a greased idli plate and steam it for ten to fifteen minutes.

maida Halwa...!!

Ingredients:




Maida (All purpose flour) – 2cups

Sugar – 3 cups

Ghee – 1 cup

Orange colour – few drops

Cashew Nuts – 10 Nos

Cardamom Powder – 1 teaspoon



Method:



Put one or two tablespoons of ghee in a kadai and add maida to it. Fry for few seconds.



Add half cup water to the sugar and bring it to boil. When it starts boiling, remove and pour over the fried maida and stir continuously keeping it on low flame. Add kesari colour and mix well. Add ghee little by little while stirring the halwa. Stir it thoroughly till it leaves the sides of the vessel. Add cardamom powder and fried cashew nuts.

carrot phirni...!!!

You will need :






2 Table spoon basmati rice,soaked in water for half an hour

1/4 Kg of carrots,peeled and boiled

1/2 litre of milk

1/2 cup of Sugar

A pinch of saffron

chopped cashew nuts,fried in ghee

chopped pistachios

1/8 tsp of Cardamom powder





Soak the saffron in warm milk.





Drain the soaked rice and with very little water grind the rice and the boiled carrots together to a smooth paste.





Bring the milk to boil.Add the rice-carrot paste and sugar.Keep stirring.





Simmer and cook for 6-8 mins or until the phirni gets thickned.





Add the saffron milk,cardamom powder and cashews.Mix well.





Pour them in a tiny earthern pots(if you could get these) and sprinkle some pistachios.Place a silver or gold warq(optional)..Serve chilled!

banana oatmeal smoothie...!!

One drink....


And you get the goodness of 1 whole banana,1 glass of milk and 2 tbspoons of oats.

Isn't that good??

Start off with boiling the milk and add the oats.




After 30 seconds,turn off the heat and cool down.



Blend the oats/milk with sliced banana and sugar in a mixer.Chill and serve

kovil puliyotharai...!!

KOVIL PULIOTHARAI.




INGREDIENTS:

Rice- 2 cups

Tamarind Extract - 2 tablespoon

... Coriander Seeds- 2tsp

Fenugreek Seeds - 10 seeds

Sesame Seeds- 2tsp

Channa Dhal- 4tsp

Dried Red chilly- 5-6

Turmeric - 1tsp

Mustard little

Curry leaves - few

Asafoetida - a pinch

Salt - As per Taste





METHOD:



Boiled the rice and keep it aside till it become cool.



Fry Coriander seeds, Fenugreek seeds first in dry pan, later add sesame seeds lastly.



Once they are cool, grind finely.



In little oil fry peanuts, Channadhal, Red chillies and grind coarsely.



Now in oil, season the mustard, curry leaves, add hing, turmeric, tamarind extract, salt and let it boil for5minutes.



Then add the finely grinded powder and slowly boiled rice and mix evenly.



Once it gets mixed up, now add the coarsely added dhal powder.



Serve hot with chips...

poondhu sadham...!!

POONDU SADHAM






Ingredients:



... Cooked rice – 2 cups



Small onion- 1/2 cup



Garlic pods – 1 cup



Ginger- 1/4 inch piece



Roasted and ground black pepper- 1/2 tsp



Raosted and ground cumin seeds- 1 tsp



Method:



An important thing in making any mixed rice variety is that the rice has to be cooked well but must be separate grains. Normally this can be achieved by roasting the raw rice in little ghee before cooking or adding a little sesame oil while it is cooking. Once the rice is cooked, cool it well in a wide pan/ plate.



Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee in a wide skillet, add mustard seeds, cumin seeds , dried chillies (3-4 numbers) and curry leaves. Add the onion, garlic and ginger pieces and fry them on low heat.Add pepper powder and cumin powder. Add salt to taste and mix the rice , turning off the heat.

Mutton sukka varuval..!!

MUTTON SUKKA VARUVAL




Ingredients:



Mutton (1 inch cubes) - 200gms

... Onion (finely chopped) - 1

Green chillies (slit) - 2

Curry leaves - a sprig

Ginger-garlic paste - 1 tsp

Jeera (cumin seeds) - 1 tsp

Saunf (fennel seeds) - 1 tsp

Pepper powder - 1 tbsp

Jeera (cumin) powder - 1 tbsp

Coriander powder - 1 tbsp

Garam masala - 1 tsp

Turmeric - a pinch

Oil - 3 tbsp

Salt - as needed



Method:



Pressure cook the mutton with jeera, saunf and a pinch of turmeric with just enough water to cover the meat, for about 8 whistles. Heat oil in a pan and add chopped onions. Once the onions turn translucent add green chillies, curry leaves, ginger garlic paste, pepper powder, jeera powder, coriander powder, garam masala, salt and the cooked mutton. Fry in low heat till all the raw smell disappears from the powders and the mutton gets coated and roasted evenly. Serve hot with rice and sambar.

Eral kuzhambu!

Ingredients:shirimp(eral) - 600 gms (cleand) Onion - 1 (medium sized thinly sliced into half moons) Garlic - 5 (cut into thin pieces) Ginger - 1 inch (grated) Chilli powder - ½ tsp Paprika - 2 Tbsp Turmeric Powder - ¼ tsp Coconut milk - 400 ml Curry leaves - 1 twig Green chillies - 3 Tamarind - lemon size Mustard seeds - 1 tsp Oil - 2Tbsp Salt as required

Grinding Coriander seeds - 3 Tbsps Fenugreek seeds - ¼ tsp Pepper - 1 tsp Curry leaves - 1 twig

Method:Dry roast the coriander seeds, fenugreek seeds and pepper and powder it in a blender with the curry leaves. Once the powder is fine add 5 raw shirimps to it and grind it with some water. Heat the tamarind with water for 2 minutes on high. Dilute with cold water and extract the juice. Heat oil and add the mustard seeds and when they pop add the curry leaves, onion, garlic and fry till brown. Once brown add the ginger and sauté for one more minute. To this add the chilli, paprika, turmeric powders and the ground paste and fry till blended. Add the tamarind extract, salt,green chillies and let it bubble. To this gravy add the coconut milk and the shirimps. When the shirimps are cooked, remove from fire and enjoy with hot boiled rice.

Chettinad chicken fry.

Ingredients:Chicken – 750 gms Grind: Garlic – 4 pods Ginger – 1 inch Fennel – 1 Tbsp Cumin seeds – 1 tsp Coriander powder – 1tsp Chilli powder – 1 Tbsp Pepper – 1 Tbsp Lemon juice – 1 Tbsp Yogurt – 1 Tbsp Turmeric powder – ½ tsp Salt as required Frying 1: Onion - 1 chopped Tomato – 1 chopped Ginger-Garlic paste – 1½ Tbsp Frying 2: Onion – ½ sliced Curry leaves – 1 twig Red chillies – 3 Pepper powder – 1 tsp Method:Grind together all the ingredients under ‘Grind’ to a paste. Marinate the chicken with this paste for a couple of hours. Heat oil in a pan and fry the onions. When the onions are soft add the ginger-garlic paste and then the tomatoes. Fry until the tomatoes are soft and the oil comes out. To this add the chicken with very little water and cook until done and the water is evaporated. In another pan heat some oil and fry the red chillies, curry leaves and the sliced onions. When almost done add the pepper powder to the onion and mix it well. Add the fried onion to the cooked chicken and give it a stir. Vola there you have a lip smacking chicken dish. it does not take a lot of time to make this.

puttu

puutu is very famous b/f in south india and kerala,srilanka, which is made using Rice Flour, Wheat Flour
It is eaten along with sweet bananas,mango,jack fruit (pala pazham) my favorite..hm yummy!

Some people prefer having Puttu along with all kind of carries like ..ctab curry best match for puttu,fish curry any of veg curry.

Ingredients

1. Puttu Podi / Fried Rice Powder – 2 cups
2. Grated Coconut – 1/2 cup
3. Salt – As required
4. Luke Warm Water – Around 1/2 – 3/4 cup

Preparation Method

1. Mix little salt in half to 3/4 cup of warm water.
2. Sprinkle water on the rice powder and start mixing it so as to make the powder wet.
3. Keep on sprinkling water and continue mixing, till u can make lumps when you clasp but which can be easily crumbled.
4. After the mixture has enough moisture, run it in a food prosesser for a few seconds so that will make small pearl size dough if u need watter add as how much need.
5. For making Puttu, there is a special vessel known as which is placed on top of another vessel called Puttu Kudam.
6. Fill the PuttuKudam with water, not more than half its capacity.
7. Place a handful of grated coconut in the Puttukutty (special utensil) and then add the rice mixture till half, now add another handful of grated coconut. Continue adding rice mixture and top it with some coconut.
8. Close the lid and place the PuttuKutti on the PuttuKuddam and steam the Puttu for about 10-12 minutes.
9. It is ready to be served with Mutta Curry or Kadala Curry or even with bananas.

poori

Ingredients:

• Whole wheat flour – 1 cup
• Sooji / Semolina – 1 tbsp
• Oil – 1 tbsp
• Salt – as needed
• Water – as needed

Directions:

1. Mix all the ingredients with enough water to make a thick but soft dough.

2. Make small balls out of it and roll out or use a poori press to make pappad size rounds.

3. Heat oil in a deep, thick bottom pan and fry the pooris one by one.

4. When the pooris start to bubble up, slightly press the poori with a slotted spoon, this will help the poori to bubble out completely.

5. Serve along with Aloo masala or Chole.

Ingredients:

• Potato – 1 large
• Carrot – 1
• Green peas – 1/4 cup
• Sliced onion – 1/4 cup
• Chopped ginger – 1 tsp
• Sliced green chili – 4
• Curry leaves – 1 spring
• Turmeric powder – 1/2 tsp
• Salt – as needed
• Oil – as needed
• Mustard seeds – 1 tsp
• Lemon juice – 2 tbsp

Directions:

1. Cook the potato, carrot and green peas. Slightly mash the potato and carrot and keep aside.

2. Heat oil in a pan and splutter mustard seeds, add onion and saute until transparent.

3. Add ginger, green chili, curry leaves and add turmeric powder, saute for a min.

4. Add the cooked vegetables and saute for a few minutes, once the masala gets coated add 1/2 cup of water and bring to a boil.

5. Adjust salt to taste and add lemon juice.

pumpkin halwa

Yellow pumpkin halwa ingredients:

1. Pumpkin - 5 cups(grated)
2. Milk – 1 cup
3. Sugar – 1 cup or to taste
4. Honey – 1 cup
5. Cardamom – 5
6. Cashew nuts – 10 (broken into small pieces)
7. Ghee - ½ cup

Pumpkin Halwa Preparation:

Peel the outer skin and grate the pumpkin.

Keep it aside.

Roast the cashew nuts in ghee and broken into small pieces.

Keep it aside.

Take a pan and heat with 1 tsp of ghee and add the grated pumpkin.

Stir well in low flame till the raw smell disappears.

Then add milk and cook till the pumpkin is tender.

Then add honey and sugar.

Stir continuously.

Add 4 tsp of ghee and stir well till the ghee floats.

Finally add roasted cashew nuts and cardamom powder.

Pumpkin halwa is ready.

Serve hot or cold.

veg briyani

Vegetable biriyani ingredients:

1. Basmati rice - 2 cups
2. Water - 3 cups
3. Ginger garlic paste - 3 tsp
4. Green chillies - 4
5. Onion - 1 lengthwise chopped
6. Tomato - 1 finely chopped
7. Cinnamon - 1 inch stick
8. Cardamom - 2
9. Clove - 2
10. Bay leaf - 1
11. Cashew nuts - 10
12. Coconut milk - 1 cup (thick)
13. Ghee - 6 tsp
14. Carrot & Beans - 1 cup
15. Peas - ½ cup
16. coriander leaves - few
17. Mint leaves - few

biriyani preparation:

Heat the pressure cooker with ghee. Then add cashew nuts, cinnamon, cardamom, clove and bay leaf.

Sauté for few mins. Then add onions. Fry for few mins.

Next add tomatoes, ginger garlic paste and green chillies. Sauté until the raw smell disappears.

Then add carrots, beans and peas. Combine well.

Now add rice, coconut milk, water, coriander leaves and mint leaves. Close the pressure cooker.

Pressure cook for 2 whistles and switch off the stove.

Now your vegetable biriyani is ready.

coconut chicken

Coconut chicken curry ingredients:

1. Chicken - 750g
2. Onion - 1 (chopped)
3. Tomato - 1 chopped
4. Red chilli powder - 1 tsp or to taste
5. Coriander powder - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Curry leaves - few
8. Coriander leaves - few for garnishing
9. Mustard seeds - 1/2 tsp
10. Oil - 1 tbsp
11. Salt - to taste

Paste ingredients:

1. Ginger - 1" piece
2. Garlic - 4 flakes
3. Fresh coconut grating - 1/4 cup

Chicken curry with coconut preparation:

Cut the chicken into bite size pieces, wash and drain the water completely and keep aside.

Make a paste with paste ingredients and keep aside.

Heat a pan with oil and add mustard seeds.

When they start to crackle add curry leaves and chopped onions.

Saute till the onions become golden brown colour.

Then add chopped tomatoes and salt.

Saute for 3 mins or the tomatoes become juiucy.

Then add ginger garlic coconut paste and saute till the raw smell disappears or the oil separates from the mixture.

Now add chilli powder, coriander powder and turmeric powder.

Saute for a min and then add washed chicken pieces.

Mix well and add little amount of water and close with a lid.

Cook on low flame for 20 mins or the chicken pieces become tender.

Finally adjust salt and garnish with coriande leaves.

Then transfer into serving bowl and serve your coconut chicken curry with rice, roti , paratha, etc...

rava kesari

Rava kesari ingredients:

1. Rava (sooji) – 1 cup
2. Sugar – 2 cups or to taste
3. Water – 2½ cups
4. Ghee – 1 cup
5. Cashew nuts – 8
6. Pista – 4
7. Badam – 4
8. Kismis - 4 (dry grapes)
9. Cardamoms – 2
10. Kesari colour – a pinch

Kesari Preparation:

Take a pan and dry roast the rava till golden brown colour and keep it aside.

Add 2 tsp of ghee in the same pan and roast cashew nuts, pista, badam, kismis and cardamoms till they turn into golden brown colour and keep it aside.

Take a heavy bottomed pan and heat with two and a half cups of water.

Allow it to boil and add a pinch of kesari colour.

When the water starts to boiling add rava and keep stirring for 2 mins. (Add rava slowly in continuous flow while stirring).

Now add the sugar and keep stirring.

Then add the remaining ghee, cardamom powder and combined well.

Finally garnish with roasted nuts and serve hot.

chicken 65

Ingredients for chicken 65:

1. Chicken - 1/2Kg (cut into small pieces)
2. Red chilli powder - 4 tsp
3. Coriander powder - 2 tsp
4. Turmeric powder - 1/4 tsp
5. Garam masala - 1/4 tsp
6. Lemon juice - 4 tsp
7. Curd - 2 tsp
8. Ginger & Garlic paste - 1 tsp
9. Orange food colour - 4 pinch
10. Salt - 1 tsp
11. Oil - for deep frying
12. Coriander leaves - for garnishing (optional)

Preparation for chicken 65:

First clean and wash the chicken pieces.

Drain all the water and keep it aside.

Now take the bowl and mix all the ingredients and make a paste.

Then add the boneless chicken pieces and rub to coat the masala to all sides of the chicken.

Marinate this for at least 1 hour in fridge.

Now heat the kadai with oil and add the marinated chicken pieces and deep fry until the pieces turn into brown colour on all sides.

Drain excess oil and garnish with coriander leaves.

Now chicken 65 is ready.

Serve hot with lemon pieces and onion rings.

lemon rice

Lemon rice ingredients:

1. Lemon - 1 (big size)
2. Rice - 2 cups (cooked)
3. Green chillies - 2 (slit into half)
4. Red chillies - 2
5. Mustard seeds - ½ tsp
4. Urad dal - ½ tsp
7. Channa dal - ½ tsp
8. Cashew nuts - 5
9. Peanuts - 2 tsp
10. Curry leaves - 7
11. Asafoetida - a pinch
12. Oil - 2 tbsp
13. Salt - to taste
14. Green chillies - 2 (slit into half)
15. Red chillies - 2
Heat 2 tbsp of oil in a pan and add mustard seeds, urad dal, cashew nuts, peanuts, and channa dal.

When the dales colour change into light golden brown colour then add curry leaves and red chillies.

Remove all the ingredients form the pan and keep it aside.

Now add the remaining oil and add turmeric powder, asafoetida and green chillies. Sauté for a min. Then add lemon juice. Cook for 2 to 3 mins.

Then switch off the stove and mix with salt and cooked rice.

Lemon rice is ready to eat.

thair vadai

Thayir vadai ingredients:

Vada ingredients:

1. Urad dal – 1 cup
2. Onion – 1 sliced
3. Green chillies – 3 or to taste
4. Ginger – small piece
5. Salt – to taste
6. Curry leaves - few
7. Coriander leaves - few
8. Oil – for deep frying

Curd ingredients:

1. Curd – 2 cups
2. Green chillies – 2 or to taste
3. Salt – to taste

Garnishing ingredients:

1. Grated carrot – few (optional)
2. Bhoondi – few (optional)
3. Coriander leaves – few

Vada preparation:

Soak urad dal for 2 hours.

Grind urad dal along with onions, green chillies, ginger, coriander leaves, curry leaves and salt without adding too much water.

The batter should be soft and fluffy.

Now take kadai and heat with oil.

Dip your hands in water and form a lemon size ball of batter and flatten it with your palms on a plastic sheet to form a round shape.

Make a hole in the centre with your finger.

Drop the flattened balls into the oil and fry until it turns into golden brown colour.

Drain the excess oil.

When you take those vadas out, drop them in a luke warm water bowl for 30 seconds.

Remove the vadas and gently press between your palms (Because of excess water oozes out).

Thayir preparation:

First grind the green chillies with 3 tbsp of curd to a smooth paste.

Then beat the curd and chilli paste with salt to a smooth liquid.

If the curd is too thick you can add little water.

Thayir vada preparation:

Place the vadas in a tray and pour the curd mixture evenly all over the vadas and cover them completely.

Refrigerate the soaked vadas for 2 hrs.

While serving garnish with chopped coriander leaves, grated carrot, bhoondi or chat masala.

shrimp briyani

Prawn biriyani ingredients:

1. Prawns - 500 g
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Coconut milk - 1 cup
11. Coriander leaves - ½ cup
12. Pudhina leaves - ½ cup
13. Water - 5 cups
14. Cardamom - 2
15. Cinnamon - 1 inch stick
16. Jaji flower - 1
17. Anasi flower - 1
18. Cloves - 3

biriyani preparation:

First clean and wash the shrimps. Drain all the water and keep it aside.

Next make a paste with green chillies, ginger and garlic.

Take a pressure cooker and heat with 5 tsp of ghee.

Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.

Fry for few seconds. Then add onions and sauté for 2 mins.

Then add tomato pieces, prawns, salt and paste.

Sauté until the raw smell disappears.

Now add washed basmati rice and combine well.

Then add coconut milk, water, coriander leaves and pudhina leaves.

Then combine well and close the pressure cooker.

Now pressure cook for 2 whistles and switch off the stove.

Now shrimp biriyani is ready.

Serve with onion raitha and chicken fry.

fish curry

4 to 6 servings

• Onion, chopped -- 1
• Garlic, peeled -- 4-6 cloves
• Gingerroot, peeled and thinly sliced -- 1 1-inch piece
• Chile peppers, chopped -- 1-6
• Tamarind pulp -- 2-3 tablespoons
• Warm water -- 1 1/2 cups
• Oil -- 3-4 tablespoons
• Mustard seeds -- 1 tablespoon
• Ground coriander -- 1 tablespoon
• Turmeric --2 teaspoons
• Fenugreek -- 1 teaspoon
• Curry leaves (optional) -- 4-6
• Salt and pepper -- to taste
• White fish, cut into bite-sized pieces -- 2 pounds
• Coconut milk -- 1 1/2 cups

Method

1. Place the onion, garlic, gingerroot and chilies in a blender or food processor and process until pureed but still a little chunky. You may have to add a little water and work in batches if using a blender.
2. Mix the tamarind pulp with the water and break it up with a fork or your hands to dissolve. Strain the tamarind water and discard the pulp.
3. Heat the oil in a large pot, kadhai or wok over medium-high flame. Add the mustard seeds and sauté until they start to pop. Add the dry spices quickly and stir just until they are absorbed by the oil. Do not allow the spices to burn.
4. Quickly add the onion puree and curry leaves. Reduce heat to low and cook until the liquid is reduced and the onions have lost their raw flavor, about 10-15 minutes.
5. Add the tamarind water, season with salt and pepper and simmer another 10-15 minutes to meld the flavors and reduce the liquid a little.
6. Stir in the fish and coconut milk and simmer slowly another 5-10 minutes until the fish is cooked through. Adjust seasoning and serve with basmati rice.

above the recipe wonderfull pic of the fisherman from kerala gods land.

sakkara pongal

Ingredients :
1 cup rice
¼ cup moong dal
½ cup sugar
2 cups milk
1 cup ghee
4 cloves
1 tsp nutmeg powder
¼ cup cashews
¼ cup golden raisins
1 tsp cadamon

Method :
Roast mong dal in a pan for 5 to 10 minutes.
Cook rice, mong dal, milk and 3 cups of water till the rice gets cooked.
Melt jaggery, by boiling it with little water, and mix this with the cooked rice.
Put ghee and keep stirring until everything blends well.
Fry cashews, raisins and cloves in little ghee mixed well serve

crab curry( mouth wattering)

Ingredients :
2 crabs
60 ml oil
Kashmiri red chillies (soaked)
1 tbsp ginger
1 tbsp garlic
1tsp poppy seeds (roasted and soaked)
1tsp coriander
1tsp jeera
1 onions
400 ml coconut milk
1 ½ tamarind pulp
2 ( litres) stock

Method :
Put the crab into the boiling stock & boil for 10 mins
Cod & discard toes and stomach sac bellow the shell near the mouth.
Cut the crab into 4 pieces.
Make paste of ingredients
Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss.
Add tamarind water and reduce on slow fire.
Add coconut milk, bring to boil.
Serve hot.

butter chicken

Ingredients :
1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tbsp ginger-garlic paste
15 cashew nuts paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
Oil for frying
salt to taste

For the marinade :
1 tbsp tandoori masala
½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
½ tsp jeera
5 tbsp yoghurt

Method :
Marinate the chicken in the marinade for 1 whole hour.
Heat oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates.
Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
Add the butter and the cream and the chicken.
Mix well and cook till done.

mutton briyani

ngredients:
500 gm mutton
1 cup onion
1 inch piece ginger
a few flakes garlic
3 tsp coriander powder
3 green chillies
1 tsp chilli powder
? cup dried coconut
1 tsp poppy seeds
2-3 cloves, cardamom, peppercorns
1 inch stick cinnamon
1 cup curds
salt to taste
3 tbsp fat

Other ingredients
Rice:
2 cups pulao rice or basmati rice
½ cup onion
2-3 cloves
1 inch piece cinnamon
2-3 cardamom
2-3 bay leaf
Salt to taste
5 tbsp fat

Method:
Clean and cut meat. Soak in curd.
Roast and powder cloves, cardamom, cinnamon and peppercorns.
Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat.
Add sliced onions. Add ground spices and fry.
Add meat. fry well. Add ground poppy seeds.
Add remaining curds and salt and cook gently till meat is tender.
Add powdered spices. Remove from fire.

For the Rice
Slice onions. Heat fat. Fry onions and remove. Add spices.
When they crackle, add rice and fry for a few minutes longer.
Add salt and double the quantity of hot water.
When rice is cooked and all moisture has evaporated, remove from fire.
For the Biryani
Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.
Serve hot, garnished with fried onions and fried nuts.

gulab jamun

Ingredients

Whole milk – 4 litres
Maida (all purpose flour) – 1/2 kg
Curd (yogurt) – 1 tbsp
Baking soda – 1 tsp
Sugar – 2 litres
Lemon – 1/2

Ghee – 2 cups for deep frying.

Method

To Make Khova

In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.Whip together yogurt and baking soda

To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)

Make 3/4 inch diameter balls and set aside

Prepare sugar syrup

In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.

Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.

Deep frying the Jamuns

Heat the ghee and deep fry the balls, adding a few at a time till golden brown.

Cool the balls and soak them in the sugar syrup.

Let sit for a few hours.

baby potato masala

Ingredients:

12 tiny baby potatoes
For Sauce- veggies
4 medium sized ripe tomatoes, each cut into four quarters
1 medium sized red onion or 4 shallots cut into big chunks
¼ cup finely chopped coriander
1×1 inch piece of fresh ginger
2 big garlic cloves
Nuts
½ cup cashews
¼ cup fresh grated coconut

6 dried red chillies
1 teaspoon coriander seeds & cumin
½ teaspoon peppercorns
3 small cinnamon sticks and cloves
1 star anise
for popu/tadka
2 teaspoons of peanut oil
1 teaspoon of mustard seeds, cumin and some curry leaves
—
½ tsp of turmeric
Salt to taste

Boil the potatoes until they are just fork-tender. When they are cool enough to handle, peel the skin. Prick them with a fork in multiple sites and keep them aside.

Gather the listed ingredients for masala sauce, ready on hand on a big plate. Heat an iron skillet and proceed like this.

1. Roast dry masala ingredients, for few minutes, until they release their smell. Remove them from the skillet and keep aside.
2. Roast cashews, then fresh grated coconut for few minutes. Remove them from the skillet and keep aside.
3. Roast ginger and garlic for few minutes. Remove them from the skillet and keep aside.
4. Finally heat one teaspoon of oil and roast onion and tomatoes for few minutes.

Let them cool down little bit. When they are cool enough to touch, put them in a blender. Add half glass of water and half teaspoon of salt. Grind them into smooth paste.

Cook: Heat one teaspoon of peanut oil in a big wide pan or kadai. Toast the popu ingredients (mustard seeds, cumin and curry leaves) until they start to splutter. Add the grinded masala paste and another half to one glass of water. Stir in turmeric. Taste and add salt if needed. Add baby potatoes. Cover and cook on medium heat for about 15 to 20 minutes. Finally stir in finely chopped cilantro and serve.