Prawns Masala Fry

   INGREDIENTS

1. Tiger prawns (cleaned and deveined)– 1 lbs
2. Ginger garlic paste – 1 tbsp
3. Chilly powder – 1 tbsp
   Pepper powder – 1tsp
   Turmeric powder – 1 tsp
4. Oil – 1tsp
5. Vinegar/Lemon Juice – 1 tsp
6. Curry leaves and cilantro – chopped
7. Oil – for frying ( I prefer coconut oil)
   Salt as needed

 Method of Preperation

1.Mix all the the ingredients from 1-6 together in a bowl .keep this for 1 hr.

2.Heat oil in a pan and shallow fry it for 6-7 minutes. Don't  fry  for long, the prawns will become hard
Serve with Rice

Cheerathandu (Red Spinach Stem) Theeyal

Ingredients

1. Cheerathandu (Red spinach stem) -2  cups cut into small peices
2. Coconut 1/2 grated
3. Dry chilly 5 to 6
4. Shallots 4 to 5
5. Garlic 4 to 5
6. Chilly 3 to 4
7. Tamarind paste 2 tbsp
8. Turmeric pdr 1/2 tsp
9. Corriander pdr 1 tsp
10. Chilly powder 2 tsp
11. Curry leaves
12. Mustard
13. Salt and oil(I prefer coconut oil) as needed

Method of Preperation

1. Add sliced shallots, green chilly, curry leaves, salt and water into cheerathandu  and cook well. Keep it aside.

2.Roast together grated coconut, finely sliced shallots, garlic, dry chilly and curry leaves well till it turns golden brown color.

3.Reduce the heat and add chilly, turmeric and corriander powder into the roasted coconut and mix well. Stir it for 5 minutes.

4.Grind it well into a thick paste

5.Add this grounded paste and tamarind juice  into cooked cheerathandu mix . Boil it for few minutes.  Remove it from heat. Season it with mustard, shallots ,dry chilly and curry leaves.

CHICKEN TIKKA MASALA

Ingredients:

   For Marinade

1. 1 cup fresh yogurt
2. 1 cup finely chopped fresh coriander leaves
3. 2 tbsps ginger paste
4. 3 tbsps garlic paste
5. 3-4 tbsps garam masala
6. cumin powder-2 tsp
7. 6 peppercorns
8. Kasoori Methi powder-1 tbsp
9. 3 tbsps lemon juice
10. 3 pounds chicken (breast or thigh) skinless and cut into pieces

            For the gravy:

1. 2 medium-sized onions finely chopped
2. Jalapenos -3 finely chopped
3. 6 cloves garlic chopped fine
4. 5 pods cardamom
5.  6 medium-sized fresh tomatoes chopped fine or grind
6. 2 tbsps garam masala
7. 1 cup heavy  cream
8. 3 tbsps cashew blanched and ground to a paste
9. 3 tbsps butter
10. Salt to taste

                 Preparation:

1. 1. Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
   2. Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
   3.  Cook the chicken in a pan or grill in high heat for 10 minutes each side
   
   
   To make the gravy/ sauce:
   1. Heat the butter in a deep pan on a medium flame and add the onion and jalpenos. Now add the cardamom and the garlic. Fry for 2-3 minutes.
   2. Add the garam masala, cumin powder. Cook till the tomatoes(grind the tomatos if u want) are soft and a thick paste forms.
   3. Add the grilled Chicken Tikkas (chunks/ pieces) and stir and add kasoori methi powder,grinded cashew. Cook for 10 minutes.
   4. Add the cream and mix well. Turn off the flame.
   5. Garnish the dish with chopped coriander leaves

Fish Pollichethe(in plantain leaves)

Ingredients
1. 1 kg pomfret, Pearlspot(karimeen)

For the marinade
1.  pepper powder -1tsp
2.  turmeric powder-1tsp

3.ginger-garlic paste-1 tbsp
4. Salt to taste

For the masala paste and gravy

1. Shallots(kunjulli)-sliced 1 cup and onion sliced -1
2 Garlic cloves-10
3. green chillies, slit -3
4.Ginger-1 inch(chopped)
5.  mustard seeds -1tsp
6. 1 cup thick coconut milk
7.Curry leaves
8.Fish masala-2 tbsp which I used eastern masala

Method of preperation
1. Clean fish . If using whole fish, make gashes on both sides.
2. Rub the fish well with pepper powder, turmeric powder and ginger garlic paste and salt. Marinate for 1 hour.
3. Mix the fishmasala with ttle water to make masala paste.
4. In a pan, heat 2 tp oil and saute  onions,shallots, garlic, ginger,green chillies and curry leaves. Remove from the pan and keep aside.
5. Fry the fish lightly in the same oil and keep aside.
6. Add 1 tbsp of oil(I prefer coconut oil). Splutter mustard seeds. Add the masala paste and saute until the masal seperates from oil
7. Add fish and coconut milk.

8. Add sauted onions, garlic,ginger, green chillies and curry leaves. Simmer on low heat until fish is coated with gravy.
9. Wrap each fish in a piece of plantain leaf . Tie securely and bake at 350ºF for 20 minutes. Serve hot.

Kozhuva(Anchovy) pattichethe

Ingredients

Kozhuva / anchovies - 1 lbs cleaned

 kudam puli - 2 pieces

Soak two pieces of Kokkum (one used in fish curries/ kudampuli) in 1 cup of warm water

Turmeric powder - 1/2 tsp

Red chilli powder - 1 tsp

Salt to taste

Grated coconut - 1 cup

Small onions/shallots - 6 nos

Green chillies - 2

Ginger - 1/2 inch piece (peeled)

Curry leaves

Method of cooking

In a Fish pot(clay pot/meenchatti), add the fish, chilly powder, turmeric powder, the tamarind water, salt to taste, 3-4 curry leaves .Lightly crush twice in a food processor , grated coconut, small onions, ginger,  and green  chillies. Add this to the fish.and mix well .keep on low fire and cook till all the water evaporatesAdd 2 tsps coconut oil and 1 pinch fenugreek(uluva) powder and mix well remove from flame.

Kappa(Tapioca) Biriyani

Ingredients

1. Tapioca (Peeled and Cubed into pieces) – 4 lbs
2. Beef  with bone(Ribs) – 2 lbs
3. Salt – to taste

 Method of preperation (beef)

1. Diced Shallots (Kunjulli) – 10
2. Minced Garlic – 5 or 6 cloves
3. Minced Ginger – 2 tbsp
4. Slit Green Chillies – 2
5. garam masala – 1 tbsp
6. Meat Masala Powder – 2 tbsp ( Eastern Meat Masala )
7. Red Chilly Powder – 1 tbsp
8. Coriander Powder – 1 tbsp
9. Turmeric Powder – 1 tsp
10. Pepper Powder – 1 tsp
11. Curry Leaves – A sprig
12. Salt – to taste

For Boiling Tapioca

1. Salt – to taste
2. Turmeric – A pinch
3. Water- As needed
4. Coconut -1/2 cup grind with 1 clove of garlic.

For Dry Roasting and Grinding

1. Coriander Powder – 1 tbsp
2. Chilly Powder – 1 tbsp
3. Meat Masala Powder – 1 tbsp
4. Garam Masala Powder – 2 tsp
5. Shallots (Kunjulli) – 6
6. Curry Leaves – A sprig
7. Garlic – 3 or 4 cloves

Preparation Method

1. Wash the beef thoroughly and drain all water.
2. Marinate the beef with all the above first  ingredients and keep it aside for 30 minutes.
3. Meanwhile, boil the tapioca pieces along with salt and a pinch of turmeric until tender. Be careful not to overcook the tapioca.
4. Drain the water and Add grinded coconut and keep aside keep the tapioca pieces aside.
5. Cook the marinated beef with 1/2 cup water.  The cooking time varies depending on the beef used.  .
6. Reduce heat and add coriander powder, chilly powder and garam masala powder. Fry for 2 minutes.
7. Grind all the dry roasted items with very little water to form a thick paste.
8. Add the cooked tapioca pieces to the same pan,
9. Take around 1/2 to 1 cup of gravy from the cooked beef and add it to the pan. Mix everything lightly. Add more salt if needed.
10. Cover and cook on medium low heat for 10 minutes stirring occasionally.
11. If you feel the dish is dry, add more gravy from the cooked beef .
12. After ten minutes, remove lid and mix everything thoroughly. Be careful not to fully mash all the pieces. The dish should have some chunks of tapioca and beef ribs
13. Garnish with fried Onions and curry leaves

Prawns(Chemeen) Easy roast

Ingredients
Prawns -1 pound(cleaned)
Onions -2
Ginger & Garlic paste-2 tsp
Greenchilly -3
Curryleaves and coriander leaves.as reqd
tomato-1 cut into small cubes
Vinegar 1 tbsp
Thick Coconut milk -4 tbsp
Fishmasala-2 tbsp
Method of cooking
1.saute Onion sliced ,ginger garlic paste and greenchilly very well in coconut oil(2 tbsp)
2.Saute  Fishmasala into the onion mix
3.When masala seperates from oil add tomato pieces and vinegar
4.Add Prawns and salt as reqd  cook well.

5.When the gravy get very thick add cocunut milk and coriander leaves and mix well

6.Remove from stove and garnish with curry leaves

NB .Fish masala which I used was Eastern fishmasala But be careful it is more spicy

Salmon Thoren

Ingredients
Salmon or tuna (canned)-3 cans
Onion -1 -thin sliced
Shallots -6
Ginger -1 inch
Coconut grated -1 cup
Greenchilly -5(If u need more spice u can add more)
curry leaves
kokkum(Kudam Pulli): 2 pieces..cut in to small piece and soak in 1/4 cup of warm water.
Method of Cooking
1.Saute Onion and greechillies(3),Curryleaves very well in little bit of oil .
2.Add canned Salmon(remove the water  from can)
3.Add Kokkum water and salt reqd into the fish  and allow to cook half.
4.Crush (using food processor) Grated coconut ,ginger ,little bit turmeric,2 more greenchilies and shallots together.Don't grind it.
5.Mix these crushed coconut mix into the half cooked Fish .
6.Cook until it gets dry .
7.Serve with rice

NB: This tastes similar to parinjil(fish egg) Thoren.

FISH MOLEE

INGREDIENTS

Pearl spot/karimeen  or Salmon or pomfret....................2 Lbs

Cocunt milk  - 1 can

Turmeric powder 1 and half tsp

Whole pepper corns (littile bit crushed)-1/2 tbsp

pepper powder 1 tsp

garam masala  1 tsp

Coriander  powder 1 tbsp

Onions ............3 (sliced very thin)

Tomatos.cut circle .................2

Ginger-1 inch  cut  thin  in 2-3 cms

Garlic 2-3 cloves

Cardomon-2 nos

cloves -3 nos

Green   chilli    splitted (long) ........6 nos

Vinegar ..........1 tbsp

Oil

 salt

1.marinate Fish fillet with   1 tsp Turmeric,pepper powder and little bit ginger garlic paste and  salt   .keep aside for 15 minutes ..then Shallow fry fish fillets for about a minute or two on each side .Just until it changes color and firms up

2.For gravy

Sautee Onions ,ginger,garlic , green chilles,curry leaves,cardomom and cloves for 5 minutes

then add turmeric powder,coraiander powder ,garam masala then again sautee

then add  dilute coconut milk( to make dilute C.m  take 1/2 can and add equal amount of water

then Add fried fish Fillets ,crushed pepper corns,then 2 tb spoon of vinegar then allow to boil 3-4 minutes .

Then Add tomatoes ..When tomatoes become soft .Add remaining thick coconut milk.

Remove from Stove.then garnish with Cashews,onions  and curry leaves Sauteed in Cocunut Oil

Tips. To make the  Gravy thick grind some cashew or 1 tsp of cornflour add  and cook.

For all coconut milk added recipes ,while garnishing add a pinch of fenugreek (ulluva) powder will increase the flavor.

Chakkakuru(Jackfruit seed) Masala Mazhukkupuratty

Ingredients
1.Chakkakuru (Jackfruit seeds) -(Frozen 1 packet) Split it into smaller pieces.
2.Garlic(crushed)-6 cloves
3.Shallots (crushed)-4 nos
4.Meat masala-2 Tbsp
5.Turmeric powder-1/2 Tsp
5.Thin sliced coconut-1/2 cup
6.curry leaves and salt as reqd

Method of preperation
1.Defrost the frozen seeds .
2.Sautee Shallots ,Garlic,Sliced coconut for sometime.
3.Then Add meat masala and turmeric powder to the sauted onion .saute more
4.Add seeds and salt .Pour some water as reqd to cook .
5.Cover the Pan and allow to cook well.
6 .Heat 2-3 table spoons of coconut oil and add the curry leaves and mustard .
7.Then just fry(Mezhekkupuratti) the cooked Masala Jackfruit seends .

Serve with rice.

Vendekka(OKRA) palucurry

Ingredients
Vendekka(okra) -1/2 pound cut into 1 inch pieces
onion-1
Shallots -2
ginger(chopped)-1 inch
garlic-1 clove
greenchilly -4(splited half)
garammasala-1 tsp
coriander powder-2 tsp
chilly powder- 1 tsp
turmeric powder-1/2 tsp
Thin coconut milk 1 cup and thick 1/2 cup
1/2  of a tomato cut into small pieces
curry leaves and salt as required
Method of preperation

1.Use little bit oil and fry(not deep) okra  and remove from the pan
2.Pour some more oil and sautee onion,shallots ,ginger ,garlic and greenchilly very well.
3.Mix chilly powder,coriander powder,turmeric powder,garam-masala together with little bit water
4.saute this masala mix into the onion mix and stir until masala seperates from oil

5.Add okra and tomato mix with masala
6 Add thin cocunut milk ,curry leaves and salt .Cover the pan and let it cook well
7.At the end add thick coconut milk ,don't allow to boil..remove from flame.
8.Garnish with mustard ,fried onion and whole redchilly .

Travancore Chicken Masala

Ingredients
Chicken -2 pounds(cut into pieces)
Onions -3 nos(slice very thin)
Shallots(Kunjulli)-6 nos
Ginger -2 inches(minced)
Garlic -6 cloves(minced)
Tomato-2 (chopped)
Curry leaves -6-7nos
corriander leaves reqd
salt as reqd,Oil as reqd
Chicken masala(Eastern)-3 tbsp
Cloves-3,Cardomom-3 Star anise-1 bayleaf-1 cinnamon-1 small stick
fennel seeds-1/2 tsp
Method of preperation
1.Marinate the chicken pieces with 1 tbsp of Chicken masala ,little salt, 1 tsp vinegar and keep for 1 hr.
2.Shallow fry marinated chicken pieces and remove from oil
3.Saute Onions,shallots ,Ginger,garlic ,curry leaves ,Clove,Cardomom, Star anise,bayleaf, cinnamon,fennel seeds all together .Sautee until Onion becomes brown.
4.First mix the chicken masala with little bit of water .
5.then again  Sautee Chicken masala with the Onion mix .Keep doing that until masala and oil seperates.
6.add tomato and coriander leaves into the masala.Mix well
7.Add shallow fried Chicken pieces and salt needed then cover the Pan and cook .

Don't add too much water .Gravy must  stick with chicken pieces (not  curry)
8.Garnish with coriander leaves .

Palappam

 Rice flour(very nice ) - 2 cups
Active dry yeast - 1 tsp
Rice flour(for making thick paste(kurukku)-2 tbsp
Sugar - 3 tsp
Coconut  Milk(thin)-3 cups
Salt - As reqd
Method of preperation
1.In a small pan add 1/2 cup of water and 2 tbsp of rice powder and mix well. Cook the mixture until it becomes thick,stir continuously..Remove from flame. allow cooling
2.Mix all the other ingredients very well (including the thick paste ).Keep it overnight at room temperature.
3.After the batter fermented add little more coconut milk if needed to get the proper consistency.
4.Heat the palappam pan at medium heat .Pour almost 1/4 cup of batter into the middle of pan.
Lift the pan turn it in a circular motion to spread the batter.
5. Cover the pan tightly and cook 2-3 minutes until edges become golden and center is cooked well.

6.Serve hot with Mutton stew,egg curry and vegetable stew