Vaazhaila - Recipes

Mutton Biryani - Easter Special
Ingredients:For Rice
Basmati Rice - 2 cup
Cinnamon - 2 pieces
Cloves - 5 pieces
Cardamom - 5 pieces
Ghee - 3 tsp
Bay leaves - 1
Salt to taste
Lime juice - 1 tsp
Hot water - 4 1/2 cup
For Mutton Masala
Mutton/Lamb - 1/2 kg ( cut into big pieces)
Onion thinly sliced - 2 cup
Green chilli - 4
Ginger chopped - 3 tsp
Garlic - 10 cloves
Tomato chopped - 1
Yogurt/curd- 1/2 cup
Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 2 tsp
Pepper powder - 1/2 tsp
Poppy seeds - 1 1/2 tsp
Fennel seeds - 1/2 tsp
Thin coconut milk - 1 cup
Mace - 2
bay leaves- 1
cloves-3
Oil
Mint leaves
Coriander leaves/Cilantro
Lamb/Goat Biryani with Chut
ney
For garnishing
Cashew nuts - 2 tsp
Raisins - 2tsp
Onion finely chopped - 1 medium

Clean and cut the mutton/lamb and marinate it with salt, curd 1/2 tsp of
garam masala and pepper powder and keep aside for atleast 30 minutes.
Pressure cook it for 3-4 whistles( adding 1/2 cup water) or until it is
done.Soak the rice for 15 minutes and drain it well.
Heat ghee in a cooking vessel and add whole cloves,cinnamon
sticks, cardamom andbay leaves and fry for a minute
Add the rice and fry it for 3-4 minutes. Pour in 4 cups of water ,salt and
lime juice andcook it covered till it is done .Set aside the rice
Soak poppy seeds in 3 tsp of water, for 20 minutes and grind it to a smooth
paste.In a coffe grinder or blender, Grind Green chillies,fennel seeds , ginger
and garlic to a paste .Heat ghee in a pan and fry Onions, cashew nuts and
raisins , one by one until theyturn brown and keep aside In the remaining
ghee saut Thinly sliced onions, until they turn golden brown. Now stir in
the ginger-chilli paste and fry it for 2-3 minutes.
Add chili powder, coriander powder,turmeric powder,garam masala and fry it
for
2 minutes.Now stir in the chopped tomatoes , mace , bay leaves ,
cloves,corinaderleaves and mint leaves.
Add the cooked mutton pieces and combine it well( add cooking liquid
if any). pour in the thin coconut milk and salt., slow cook it until the gravy is
thick or dry.Finally stir in the yogurt and mix well..
Now take a baking dish and brush it with some ghee or butter
Spread a layer of rice in the bottom and mutton masala on the top.arrange
the rice and the gravy this way.Garnish with fried onions, cashews and
raisins.Cover itwith an aluminium foil.
Preheat oven to 350 degress and bake this for 10 minutes( if you are using a
microwave, arrange the rice and gravy in layers in a microwave safe
dish,cover itwith a microwave safe lid and cook it for 5-7 minutes. On stove
top arrange it in avessel ,cover it with a lid ,and keep it on the top of a
heavy tawa and heat it for6-7 minutes.)
Serve with Biryani chutney , Raita and pickle
To make Raita Whisk 1 cup yogurt in a bowl and mix with one chopped
onions, one tomato and one green chiles and salt.
Chana/Chickpea Biryani
Ingredients:Basmati Rice - 2 cup

Cinnamon stick - 1
Bay leaves - 2
Cloves- 3
Cardamom-3
Butter - 3 tsp
Lime juice- 1 tsp
Salt tp taste
Hot water - 4 cups ( add 1/2 more cup depending on the rice)
For Channa Masala
Chana/chickpeas - 1 cup
Onion chopped - 1
Tomato chopped - 1
Green chili chopped - 1
Ginger - garlic paste - 2 tsp
Chili powder - 1 tsp
Garam masala - 1 1/2 tsp

Yogurt - 1/4 cup
Bay leaves - 2
Salt to taste
Butter/oil
mint leaves
For garnish
Cilantro
cashew nuts
Onion finely chopped
Method
Soak Channa for 6- 8 hours. Pressure cook the channa with salt to taste till it is done 3 whistles
will be ideal .I used canned Channa, so i dint have to soak and cook it.
Cooking Rice
Soak the basmati rice for atleast 15 minutes and drain well.Heat oil/butter in a pan and add the
whole spices- cinnamon, bay leaves, cloves and cardamom and fry it for a minute. Add the rice
and fry it for 3-4 minutes, stirring frequently . Pour 4 cups of water ( some kind need 4 1/2 cups )
, salt and lime juice and cook it covered till the rice is done.
Making Masala
Heat butter/oil in a pan and add Bay leaves. add chopped onions and saute well for 5-6 minutes .
add chopped green chile, ginger-garlic paste and chopped tomato and saute for 4-5 minutes, or
until oil starts to seperate.
Add chili powder, coriander powder, turmeric powder, garam masala and salt and combine it
well.
Add the soaked and cooked channa and mix well.Pour 1/4 cup of beaten yogurt and 1/4 cup
water ,mint leaves and cook it covered till it is dry.
You can either mix the prepared rice and masala , by simply adding the masala to the rice, mix
well and simmering it for 4-5 minutes.or You can layer it in an oven proof or micro wave proof
dish and arrange rice and masala in layers , cover it with an aluminium foil and bake @ 350
degree for 10-12 minutes in oven and 6-7 minutes in a microwave.
For garnish, fry finely chopped onions and raisins till golden brown and sprinkle on top of the
biryani with chopped cilantro.
Mushroom Pulav

Mushroom - 250 gm
Onion chopped - 2
Ginger and garlic crushed - 2 1/2 tsp
garam masala - 1/2 tsp(optional)
Water - 4 cups
Cardamom pods - 3
Cloves - 4
Cinnamon stick - 1
Bay leaves - 1
Mint leaves
Salt to taste
Butter/Oil/Ghee
How to make mushroom pulav
Soak the basmati rice for 15 minutes and drain.
Heat butter or oil in a cooking vessel, and add whole cardamom, cloves , cinnamon
stick and bay leaves.Toss it for 30 seconds and add chopped onions.Saute till the
onions are soft and have a flavour. Add crushed ginger and garlic and stir fry till their
raw smell disappears. Stir in the chopped mushrooms and sute for 4-5 minutes( dice it
into chunks since it gets small while sauteing.) Add turmeric powder, chili powder and
garam masala and mix it well. Add the soaked rice and fry it for a minute or two.Add
4 cups of water and cook it covered on medium flame,for 8-10 minutes, or until the
rice is cooked and the water is absorbed.(add more water if needed, mine came out
just perfect with 4 cups of water). Switch off the flame and let it stand covered for
10 minutes before serving.
Garnish with mint leaves and Serve Warm with Cucumber Raita:For Cucumber raita
Cucumber diced - 1 cup
Yogurt - 2 cup
Onion sliced - 1
Green chiles
Salt to taste
Chili powder
Whisk yogurt in a bowl with little water.Add salt and mix well.
Add diced cucmber, Onion and green chiles and combine well. Sprinkle chili powder
and chill sometime before serving.
Chemmeen Biryani/Prawns Biryani
Basmati Rice - 2 cup
Cinnamon - 1 stick
Bay leaf - 1
Cloves - 3
Cardamom - 3
Salt to taste
Butter - 3 tsp
Lime juice - 1 tsp
Hot water - 4- 41/4 cup
For Chemmeen/Prawn masala

Prawns/Shrimp -1/2 kg
Onion thinly sliced - 2 cup
green chili - 3
ginger chopped - 2 tsp
Garlic - 8 cloves
Tomato chopped - 1
Yogurt - 4 tsp
Corinader powder - 1/2 tsp
Crushed pepper corns - 1 tsp
Thin coconut milk - 1/2 cup (optional)
Mace - 2
bay leaves - 1
Cloves - 3
Oil/Butter
Mint leaves
Cilantro/Corinader leaves.
For Garnish
Onion finely chopped - 1 tsp
Cashew nuts - 2 tsp
raisins - 2 tsp
Cooking the rice
Soak the basmati rice for atleast 15 minutes and drain well.
Heat 3 tsp of butter in a cooking vessel and add the whole spices- cinnamom stick,
bay leaves, cloves and cardamom and fry it for a minute
Add the basmati rice and fry it for 3-4 minutes . Add 4 cups of water ( some rice
needs 4 1/4 cup) , salt and lime juice and cook it covered till it is done.
Making masala
Clean and pat dry the prawns.Marinate it with salt , 1/2 tsp chili powder and 1/2 tsp
of garam masala and set aside for 30 minutes.
In a coffee grinder or small jar of blender grind chopped green chiles, ginger and
garlic to a smooth paste or even you can add it in the crushed form.
Heat butter /oil in a pan and fry the raisins and cashew nuts until golden brown
.Remove and drain on paper towels.
Add the onion( for garnishing) to the pan and fry until golden, remove and drain on
paper towels
In the remaining butter/ghee/oil ( add more if you need) fry the marinated prawns
for 5-6 minutes(this is optional, you can either fry the prawns and add it , or you can
directly add it to the gravy)and drain.
saut chopped onion until they are soft and turn golden brown.Add the ginger-garlic
and green chili paste and saut till the raw smell disappears
Mix together the spices like chili powder, coriander powder, garam masala,turmeric
powder, crushed peppercorns and fry it for 2 minutes
Now add the whole spices , mace, bay leaves and cloves and mix it well
Slide in the marinated or the fried prawns and mix it well
Add yogurt , coconut milk( or you can add water 1/ 4 cup). chopped mint leaves,
coriander leaves and simmer it for 10 minutes , until the prawns are cooked and the
masala is dry.
Layering and serving
Now take a baking dish , brush it with some butter / oil . Spread a layer of rice in the
bottom and the masala on the top.Arrange complete rice and the masala in
layers..Garnish with fried onions, raisins and cashew nuts.Cover it with an aluminium
foil
Preheat Oven to 350 degrees and bake this for 10-12 minutes.
In a microwave , arrange it in the same way in a microwave safe dish and cook it for
6-7 minutes.
On stove top arrange it in a vessel , cover it with a lid and keep it on top of a heavy
tawa and heat it for 6- 7 minutes
Serve with raita and pickle
Egg Biryani
Ingredients
Basmati Rice (long grain)- 2 cups
Eggs (hard boiled)- 2
Large onion (finely chopped)- 1

Tomatoes chopped - 1
garlic (crushed) 2
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Garam masala powder-1 tsp
Bay leaves 2
Cinnamon stick 1 inch
cardamom -6 4
Salt To taste
Chopped coriander leaves 1 tbsp
Ghee or oil 1/2 cup
Preparation
Cook the Rice and keep aside
Heat the oil / ghee in a deep sauce pan and fry onions, tomatoes and garlic together with the bay
leaves, cinnamon and cardamoms, until golden.
Cut the eggs into half and add to the pan. Stir in turmeric, chili powder and fry for about 5
minutes.Add thin coconut milk and salt and cook covered for 7 minutes or until the gravy is
thick.then sprinkle garam masala powder
In a pan or oven prrof dish arrange the masala and rice in layers and Simmer covered for 10
minutes(if u r cooking on stove top) or Bake @ 350 degree for 10 minutes.
Serve warm with Raita
Garnish egg biryani with chopped coriander and tomato slices, serve hot.
Chicken Biriyani
Basmati Rice - 1 1/2 cup
Whole cloves,cardamom and mace- 3 each
Bay leaf - 1
Butter
Salt
For Masala:Chicken - 1/2 kg
Onion Chopped - 2 cup
Ginger - Garlic paste - 2 tsp
Green chilli chopped - 4-5
Biriyani Masala - 1 1/2 tsp
Turmeric powder- 1/2 tsp
Pepper powder - 1 tsp
Tomato - 2 chopped
Yogurt - 2 tsp
Mint Leaves chopped - 1 cup
Cilantro leaves chopped - 1/2 cup
Onion Thinly sliced - 1 cup(garnishing)
Cashew nuts - 1/2 cup
Raisins- 1/2 cup
Butter
Salt to taste
Method
Marinate the chicken pieces with 1 tsp of Yogurt, Ginger garlic paste ,pepper powder,1/2 tsp of
Biriyani Masala and salt and set aside for 3-4 hours .
Cook the Basmati rice in a heavy bottom vessel with butter,cloves ,cardamom ,mace and
salt.When the rice is cooked drain the excess water and set it aside
Heat butter in a pan and fry the Onions first,the fry cashew nuts and raisins,keep it aside
In the same pan Saute' Ginger garlic paste and green chillies for 2 minutes and then add Chopped
onions and saute' it.When it is translucent add tomato and saute it well.....
When oil starts to separate add Turmeric powder,pepper powder ,Biriyani masala and salt and
saute it for a minute
Add the chicken pieces to it and saute' it well for 6-7 minutes
Now mix it with yogurt and the chopped mint leaves and coriander leaves
Add a little water if needed and cook it in a medium flame till the chicken is done and the gravy
is medium dry...There should be some gravy left for baking the rice in it...
Now take a baking dish and Brush it with some butter.
Spread a layer of rice in the bottom and chicken on the top.Arrange the rice and the gravy this
way.Garnish with Fried onions,cashews and raisins and cover it with an aluminium foil ( if you
are using a microwave, arrange the rice and gravy in layers in a microwave safe
dish,cover it with a microwave safe lid and cook it for 5-7 minutes. On stove top arrange
it in a vessel ,cover it with a lid ,and keep it on the top of a heavy tawa and heat it for 6-7
minutes.)
Preheat Oven to 350 degrees and bake this for 10 minutes
Serve it with Chutney or Raita...
Vegetable Stew
Ingredients:Potato cubed - 2
Carrots cubed - 1
Frozen green peas thawed - 1/2 cup
Onion chopped - 2 ( i used white onions)
Green chiles slit lengthwise - 3-4
Thin coconut milk - 1 1/2 cup
Thick coconut milk - 1/2 cup
Bay leaves - 2
Cloves - 3
Cardamom - 3
Curry leaves
Salt to taste
oil
How to make Veg stew
Heat oil in a pan and add bay leaves, curry leaves, cloves and cardamom. Toss it for a minute
.Add chopped onion and green chiles and saute for 4-5 minutes. Shouldnt allow it to turn
brown.Now add, cubed potatoes, carrots and green peas and combine it well. saute for 3-4
minutes, stirring continously. Pour the thin coocnut milk and simmer it for 15-20 minutes , or
until the veggies are well cooked .( Add 1/2 cup water if needed) Pour in the thick coconut milk
and simmer for 2-3 minutes, but do not allow to boil. Add salt to taste and remove from fire.
Serve warm with Appam or chapati
Poori Masala
Ingredients:For poori
Wheat Flour - 2 cup
Salt - 1/2 tsp
Warm water - 1/2 cup
Oil - 2 tbsp
Oil for frying
For Masala
Potatoes - 2
Onion chopped - 1 small

Green chiles chopped - 2
Mustard seeds
Curry leaves
Oil
A pinch of asafetida
How to Make Poori Masala
In a large bowl combine all the ingredients for Poori except the oil for frying.
Knead for 6-7 minutes until smooth and elastic. Cover and set aside for 30 minutes
Divide the dough into small balls. Roll out each ball into a thin circular pancakes
Heat the oil in a pan and deep fry the pooris very quickly, turning them over once,
until deep golden in color.Drain on paper towels and Serve warm with Masala
To make masala:- Peel, dice and boil the potato until well cooked. Mash them well
with the back of a spoon or a masher. Heat oil in a pan and add mustard seeds. when
they pop up add Curry leaves, chopped onions and green chiles.when they are soft
add salt and turmeric powder
Stir in the mashed potatoes and mix it well with the masala. Simmer it for 4-5
minutes, stirring well, so that it wont stick to the bottom.Remove from heat and
serve warm with Pooris
Idli Upma
Ingredients:-
Idli - 5 nos
Onion chopped - 1 cup
Green chilli chopped- 2 nos
Ginger chopped - 1tsp
Chilli powder - 1/2 tsp
turmeric powder 1/4 tsp
Grated carrot - 1/2 cup
Cooked peas - 1/4 cup
Cashew nuts and raisins - 2tsp
Ghee
Salt to taste
Mustard seeds
Curry leaves
To cook:
Cut idli into medium size pieces
Heat Ghee in a pan and fry cashew nuts and raisins and set aside
in the remaining ghee add mustard seeds and let them pop up.then add curry leaves
Stir in chopped onion,green chilies and ginger and saut well .
Add Grated carrot and peas and saut well,stirring frequently
Now add chili powder,turmeric powder and salt
Add idli pieces and toss it well and cook for 3-4 minutes,by sprinkling a little water
Garnish with fried cashew nuts and raisins and
Serve Warm!!!!!
Idli - Sambar
Ingredients:Urad dal - 1 cup

Rice flour - 2 cup
Cooked rice - 1 cup
Aval - 1/4 cup
Fenugreek seeds - 1 tsp
Salt to taste
Method
Soak Urad dal and Fenugreek seeds and aval seperately for 6- 8 hours
Grind urad dal into a paste.I dont make it to a very fine paste,but only 90% fine
paste..there should be some "thari" as my mom says for the batter
Then grind the cooked rice,aval and fenugreek seeds to a paste
Mix rice flour and rice paste to the urad dal paste ,salt and blend it well so that there is no
lump...
The batter consistency should be thick and do not make it too watery
Allow the batter to ferment for 14-16 hours by keeping it in a warm place
(In cold climate,the batter can be fermented by keeping it in a warm oven..Preheat the
oven for 10 minutes..clear off the oven and keep the idli batter in the oven after 5
minutes..)
when you are ready to make the idli, add salt to taste, if it is needed.
Brush Ghee or oil to the idli thattam
Pour spoonfull of batter to Idli plates and cook it in a steamer for 7 -10 minutes.
Serve it with coconut chutney or Sambar
Sambar
Ingredients:Toor dal - 1 cup

Onion chopped - 2 nos
vegetables chopped- 1 1/2 cup (potato,okra,drumstick,carrot,beans,cucumber,any vegetables you
like)
green chillies chopped - 2-3 nos
Tamarind pulp - 1 1/2 tsp
Chilli powder - 1 tsp
turmeric powder - 1/2 tsp
Sambar powder - 2 tsp
Asafoetadia - 2 pinch
Salt to taste
Oil
Curry leaves
Mustard seeds
red chilli
Method
Cook toor dal in a pressure cooker or any cooking vessel by adding salt water and onion
chopped and 1/4 tsp of turmeric powder
Dissolve tamarind pulp in water add chilli powder,turmeric powder, Sambar powder and
Asafoetadia to make a paste
Add the chopped vegetables to the cooked toor dal and add the tamarind - spice paste,salt
and green chillies(Add water if needed..i usually add 1 1/2 cup water)
Cook it again in a pressure cooker for 1 whistle .After you open the cooker.slow cook it
again for 5 minutes,depending on the thickness you want for the sambar
Heat oil in a pan and add mustard seeds.When it starts to splutter add red chilies and
curry leaves
Pour it over the sambar
Chapati
Ingredients:Atta - 3 cups
Warm Water - 1/2 - 3/4 cup
Salt
Yogurt - 2 tsp(optional)
Ghee for smearing
In a large bowl combine all the ingredients except Ghee.

Knead well for 6-7 minutes, to make it a soft dough
Cover it with a wet paper towel or wet cloth and set aside for atleast 30 minutes
Divide the dough into small balls.using a rolling pin roll it into thin circles.
Heat a griddle and transfer chapati and cook both sides.First u can see small blisters and
when u turn to the other side chapati puffs up..
Transfer that to a plate and smear it with oil or ghee
Serve Warm!!!
Appam(laced rice pancake)
Ingredients:Idli rice/Basmati rice - 3 cups

Cooked rice(Choru) - 1 cup
Cocunut milk - 1 cup
Sugar -1 tbsp
Yeast - 1/2 tbsp
Salt
Water
1.Soak the rice for 6-8 hrs
2.Grind the soaked rice along with the cooked rice to make a thick paste
3.Add cocunut milk and mix it well to make a smooth batter with pouring consistency
(the batter should be looser than Dosa batter)
4.In a small bowl mix 1 tsp of sugar,1/2 tsp of Yeast and 1/2 cup of water and keep it aside for
6-8 minutes
5.Add the yeast mix to the batter and stir well
6.Leave the batter overnight for fermentation
7.Heat a small non stick pan( appa chatti),pour the batter and swirl the pan around
8.Cover it with a lid and cook it for 1-2 minutes in medium flame...
Cauliflower - Carrot Thoran
Ingredients:Cauliflower- 1 small
Carrot grated - 2
Grated coconut - 1/4 cup
Greenchillie chopped - 3
Chopped onions - 1 small
Ginger thinly sliced - 1/2 tsp

salt to taste
Mustard seeds
Curry leaves
oil
Method
In a bowl combine chopped cauliflower,grated carrots, grated coocnut, chopped ginger, green
chiles , turmeric powder an salt and mix well with your hands.Heat oil in a pan and add mustard
seeds, when they pop up add curry leaves and chopped small onion.Saute for 3-4 minutes and
add the caulifower-carrot-coconut mixture and combine it well. Keep everything to the centre of
the pan ad cook it covered on a low flame for 5-6 minutes.(Sprinkle 2 tspns of water if
needed)Uncover and saute for 2-3 minutes and remove from heat.Serve warm
Carrot Pachadi
Ingredients:
Carrots- 2nos finely minced
Onion - 1 nos finely chopped
Ginger - finely chopped 2 tsp
Green chillies - 4 Splitted
Curd - 1 1/4 cup
Curry leaves
Mustard seeds
shallots
Oil
Red chilli
Method
Heat oil in a pan and saute finley chopped onion,ginger and green chillies .Saute it well
for 2 minutes
Add finley minced carrots and saute it again for 2 minutes.(I dont add usually grate
carrots,cos,its tastes different.So i prefer to mince it with a knife)
Cook it in medium flame by adding 1/4 cup water.When it is cooked remove from fire
Let the mixture cool ...and then add thick curd to it and mix it well.
Heat oil in a pan and add mustard seeds,curry leaves.when it splutter add red chilli and
shallots
Pour this over the carrot and combine it well!!
Beans-carrot thoran
Ingredients:Beans chopped - 1 cup

Carrot grated - 1/2 cup
Grated coconut - 4 tsp
Small onion chopped - 1
Green chilies chopped - 2 -3
Mustard seeds
Curry leaves
Oil
Method:Heat oil in a pan and add mustard seeds.When they pop up add chopped small
onions , green chiles, ginger and curry leaves . Saute well till they are soft.
Add turmeric powder and mix it well. Stir in the chopped carrots and green
beans and toss it well.Sprinkle a couple of tablespoons of water and simmer it
covered for 7-9 minutes , until they are cooked and the raw smell disappears,
stirring occassionally so that it wont stick to the bottom.Stir in the grated
coconut and cook it uncovered for another 5 minutes .
Serve warm
Carrot - Potato Mezhukkupuratti

Spicy Sauteed carrot and potato
Ingredients:Potato - 3
Carrot - 2
Onions chopped - 1 small
Garlic - 2 cloves
Garam masala - 1/4 tsp
Curry leaves
Salt to taste
Oil
Crush Onions and garlic in a mortar and pestle.Clean and Slice the carrots lengthwise and put it
in water, if not it may cause potatoes to change color.Heat oil in a pan and curry leaves, crushed
onions and garlic. Saute for 3-4 minutes. Add chili powder , turmeric powder and Garam masala
and toss it well for a minute.Add drained potato , carrots , salt and 1/4 cup water. Cover it with a
lid and cook for 7-10 minutes or until its is cooked and dry. Uncover and sautee for another 3-4
minutes , stirring frequently. Serve warm
Carrot Thoran /Stir fry
Ingredients:Grated carrot - 2 cup or 4-5 carrots

Onion chopped - 1
Ginger chopped - 1/2 tsp
Mustard seeds
Curry leaves
Salt to taste
Oil
In a bowl combine grated carrots , Grated coocnut, chopped ginger, green chiles , turmeric
powder
and salt and mix well with your hands.Heat oil in a pan and add mustard seeds, when they pop
up
add curry leaves and chopped small onion.Saute for 3-4 minutes and add the carrot-coconut
mixture
and combine it well. Keep everything to the centre of the pan ad cook it covered on a low flame
for
5-6 minutes.Uncover and saute for 2-3 minutes and remove from heat.Serve warm
In Microwave:Combine all ingredients and mix well with hands in a microwave safe bowl.You can add oil if
you
are using it . Microwave in high power for 4 minutes, open it,, stir well and again cook for a
minute.
Let it stand for 2 minutes and remove.
Cauliflower mezhukkupuratti
Spicy Sauted Cauliflower
Ingredients:Cauliflower - 1 medium
Chili flakes - 1 tsp
Red chili powder - 1 tsp
Garam masala - 1/2 tsp(optional)
Crushed ginger and garlic - 1 tsp
Oil
Salt to taste
Mustard seeds
Curry leaves
Method
Cut the cauliflower into florets leaving the leaves and the stem
Bring three cups of water to boil and add the cauliflower florets and a little salt
Boil it for 4-5 minutes and drain.Let it cool
Add red chilli powder , turmeric powder and garam masala to the cauliflower and
marinate it well , set aside for 10 minutes
Mean while heat oil in a pan and add mustard seeds .When they pop up add curry
leaves and onions and saut it well .When they are soft add crushed ginger , garlic
and toss it well
Add red chili flakes and combine well
Stir in the marinated cauliflower , salt and sprinkle 2 tspns of water and simmer it for
10-15 minutes, stirring frequently
Stir fry it till they are cooked and sauteed well.Remove from heat and
Serve warm
Gobi Manchurian
All purpose flour - 1/2 cup
Corn flour - 3 tsp
Paprika powder - 1 tsp
Egg (optional)- 1
Salt to taste
Oil for frying
Onion diced - 2 small
Capsicum/Green bell pepper diced - 1(optional)
Ginger thinly sliced - 2 tsp
Garlic thinly sliced - 3 tsp
Dried red chillies - 5( use only the seeds from the chili)
paprika powder - 1/2 tsp(optional)
Spring onion chopped - 2 1/2 tsp
Soya sauce - 1 1/2 tsp
Chili tomato sauce - 5 tsp
or Tomato sauce - 3 tsp and chili sauce - 2 tsp

Corn flour - 1 tsp(optional, for thick gravy)
Method
Boil 4 cups of water and set aside.Clean and cut the cauliflower into medium size florets. Put the
cauliflower florets into the boiled water and let it stand for 10-15 minutes. drain and pat dry the
florets.(This is to kill all the germs from the Veggie)
Combine all purpose flower,corn flour, chili powder,paprika powder , beaten egg and salt and
make a thick batter by adding a little water. Dip the cauliflower florets in the matter and deep fry
it, till it turns golden brown. Drain on paper towels.
Heat oil in a pan and add diced onions, ginger and garlic.Toss it for a minute and add Green
chiles, capsicum and 2 tsp of Spring onion. Saute for 2 -3 minutes.( This should nt be allowed to
get sauteed well)Add paprika powder, soya sauce, chilli and tomato sauce and salt.If you are
adding cornflour , mix it with 1/4 cup of water and pour to the pan.
Stir in the fried cauliflower florets and combine it well. Take out the seeds from the dried red
chili and add it to the pan. Simmer for 3 minutes and remove from heat
Serve warm , garnish with spring onions. Goes well with chapati , Chicken fried rice and Veg
fried rice.
Kumbalanga Moru kachiyathu
Ingredients:Kumbalanga diced - 1 cup [pumpkin]

Curd - 2 cup
Turmeric powder - 1 tsp
fenugreek powder - 1/2 tsp
Green chilli - 3-4 nos

Ginger- garlic thinly sliced - 1 tsp each
Salt to taste
Oil
Mustard seeds
Red chilly
Method
Cook the diced kumbalanga with turmeric powder ,salt,green chilies,ginger-garlic and
water
when it is done add the curd to it ,in a low flame and then add fenugreek powder
Stir it well continuously for 3- 4 minutes and remove from fire
Heat oil in a pan and add mustard seeds,when its starts to splutter add red chilly and
chopped shallots and pour it over the curry
Chakka kuru Manga curry
Ingredients:Chakkakuru (Jack fruit seeds) - 1 cup

Green Mango diced - 1/2 cup
Shallots/Onion chopped - 1/2 cup
Green chillies chopped - 4-5
Ginger fnly chopped - 1 tsp

Cumin seeds - 1 tsp
Grated coconut - 1 cup
Mustard seeds
Oil
Curry leaves
red chillies
salt to taste
Method
In a cooking vessel cook Jackfruit seeds/Chakka kuru with Finely chopped ginger and salt.
Cook covered until it is done
Grind grated coconut ,half of shallots,cumin seeds,green chillies and turmeric powder to a paste
Transfer this paste to the vessel and combine it well with the cooked Chakka kuru and manga on
a medium flame..Stir well and cook for 7-8 minutes.Remove from fire
Heat oil in a pan and Add mustard seeds.When they cracke add red chillies,curry leaves and
chopped shallots. Saut for a minute
Pour this over the curry and serve Warm!!!
Pavakka - Tomato curry

Bitter gourd & Tomato Curry
Its been some days that I have posted something in my blog, and visited all your
yummy treats.
I was busy with things at home and my hubbys birthday,thats why I was not able to
catch up all your updates.
Today I m bringing you a simple but yummy Charu curry.

On Fridays catholics are not supposed to eat meat, so being catholics both of us try to
practice it .
But On Friday nights its very difficult to keep up with this tradition , since its day of
outing or dinner nightsso We start our vegan diet on Thursday night till Friday
evening ;)
On such a Thursday night I was searching my fridge for something to cook and got hold
of Bitter guard and Tomatoand saw a bunch of coconut milk cans in my pantry.
Navees aunt had packed me a big bag of bitter gourd last summer from her garden
and it is all still in my fridge. So I thought its high time I should use it.
I did the usual mix n match ,the way I do with my dresses and ended up with this
Pavakka Tomato charu curry.
Trust me,this tastes better that what we think it would
Ingredients:Pavakka/ Bitter Gourd chopped 1 cup
Tomato chopped 1
Onion chopped 1 medium
Turmeric powder tsp
Green chillies chopped 1
Ginger a small piece
Garlic 3-4 cloves
Thin coconut milk 1 cup
Salt to taste
Oil
Curry leaves
Dry red chilies
How to make Pavakka Tomato Charu curry

In a bowl put the chopped Pavakka/bitter gourd with 2 cups of water and squeeze the
vegetable well and set aside. This would help reduce the bitter taste to some extent.
Pound Ginger and garlic in a mortar & pestle, or blender and set aside
Heat oil in a pan and add mustard seeds. When they pop up add dry red chilies and
stir fry for 30 seconds
Now add chopped onion and curry leaves and saut well for 4-5 minutes and add
ginger and garlic, stir fry it for 3 minutes
Stir in the Pavakka/Bitter gourd pieces and fry it for 7-8 minutes ,until they start to
turn golden.
Add the chopped tomatoes , green chilies,turmeric powder and salt. Combine well
and add the coconut milk.
Cook it covered on a low flame for 5-6 minutes. Uncover it and add a tsp of oil and
simmer for a minute
Remove from fire and serve warm
Excellent with Rice.
Mushroom curry
Ingredients:Mushroom chopped - 250 gm

Onion chopped - 2 medium
Tomato chopped - 1 medium
Green chile slit lengthwise - 2-3
Ginger and Garlic crushed - 1 tsp
Chili powder - 1 1/2 tsp
Garam Masala - 1/2 tsp
Crushed peppercorns - 1/2 tsp
Bay leaves - 1
Curry leaves
Salt to taste
Oil
Method
Heat oil in a pan and add Bay leaves and curry leaves. Add chopped onions and saute for 5-6
minutes. Add chopped green chiles, ginger and garlic and saute till they are soft and have a
flavor. Add chopped tpmato and stir fry for 3-4 minutes. Stir in teh chopped mushroom pieces
and combine it well.Saute for 3-4 minutes. Make a paste with All the powders , adding little
water and pour to the pan. Toss it well and let it stand for a minute. Pour 1 1/2 cups of
water( depends on how much gravy you want), sprinkle garam masala and crushed peppercorns
and salt. Simmer for 10-15 minutes, or until mushrooms are cooked and well blended with
masala.Serve warm with Appam or chapati
Simple Dal curry
Ingredients:Red Lentils / Masoor dal - 1 cup

Onion chopped - 1
Tomato chopped - 1
Cumin seeds - 3/4 tsp
Salt to taste
Curry leaves
mustard seeds
dried red chilies
Oil
Soak red lentils for 15 minutes , drain and cook it covered for 20 minutes(or until it is done),
adding 2 cups of water, turmeric powder and salt.Mash it with back of a spoon.Add chopped
tomatoes , onions , ginger , chili and turmeric powder ,garam masala and cumin seeds.Simmer
to another 10 minutes.add 1.2 cup water if necessary.Heat oil in a pan and add mustard
seeds.when they pop up , add curry leaves, dried red chiles and toss it well.Pour over the curry
and serve warm
Vendakka Mappas
Okra in creamy coconut sauce
Ingredients:Okra - 250 gm
Onion chopped - 1
Green chili slit lengthwise - 4
Coriander powder - 2 tsp
Turmeric powder - 1/4tsp
Thick coconut milk - 1/4 cup(optional)
salt to taste
Oil
dried red chilies
mustard seeds
Method:Clean and cut the okra into thin lengthy pieces.Heat oil in a pan and saute sliced okra, onion and
green chiles , until they are well sauteed , for about 10- minutes.remove and keep aside
Heat oil in the same pan and add chili powder, corinader powder and turmeric powder , toss it
well for a minute.Then add the sauteed okra and combine well.add salt , thin coconut milk and
boil for 5 minutes.Pour the thick conut milk and garam masala , simmer for a minute and remove
from heat.
Heat oil, add mustard seeds.when they pop up add dried red chiles. curry leaves and pour over
the curry.Serve warm
Chilly Chicken
Ingredients:Chicken boneless- 1/2 kg(cut into small cubes)

Corn flour - 3 tsp
Egg (optional)- 1
Salt to taste
Oil for frying

Method
Clean and cut the chicken into small cubes.Combine all purpose flower,corn flour, chili
powder,paprika powder , beaten egg and salt and make a thick batter by adding a little water. Dip
the chicken pieces in the batter and keep it refrigerated for 1-2 hours. and deep fry it, till it turns
golden brown. Drain on paper towels.
Heat oil in a pan and add diced onions, ginger and garlic.Toss it for a minute and add Green
chiles, capsicum and 2 tsp of Spring onion. Saute for 2 -3 minutes.( This should nt be allowed to
get sauteed well)Add paprika powder, soya sauce, chilli and tomato sauce and salt.If you are
adding cornflour , mix it with 1/4 cup of water and pour to the pan.
Stir in the fried chicken pieces and combine it well. Take out the seeds from the dried red chili
and add it to the pan. Simmer for 3 minutes and remove from heat
Serve warm , garnish with spring onions. Goes well with chapati , Chicken fried rice and Veg
fried rice.
(If you want gravy,mix 2 tsp of cornflour in 1/2 cup of water,add it to chicken and cook for 2
minutes)
Vegetable Fried Rice

Onions chopped - 1 cup
Vegetables chopped - 1 cup(beans,carrot and peas)
Ginger&Garlic thinly sliced - 1 tsp
Green chilli - 2
Garam Masala - 1 tsp

chilli sauce (optional)- 1/2 tsp
Sesame oil
salt to taste
celery
1.Wash and Soak basmati rice for 10-15 minutes,drain and keep aside
2. Heat oil in a pan and saute onion,add rice and fry it for 2 minutes
3.Add salt and 4 cups of water and cook on a medium flame untill the rice is done
4.Cook the vegetables in 1/2 cup of water for 3-4 minutes.drain the excess water and keep it
aside
5. Heat sesame oil in a pan ,saute ginger,garlic and greenchillies and when they have a flavour
add cooked vegetables and saute it for 3-4 minutes
6. Add pepper powder,garam masala ,salt and fry it for a minute and then add Soya sauce ,chilli
sauce and stir well.(if you want you can add scrambled eggs)
7. Combine the cooked rice with the Vegetables on a low flame
8.Remove from fire after 2 minutes
Garnish with celery and serve it hot.....with chilly chicken
Chilly Egg
Ingredients:Egg - 5
Onion diced - 2
Green Pepper/Capsicum - 1( chopped)
Green chilies chopped - 3-4
Garlic chopped - 2tsp
Black pepper/Crushed pepper - 1/2 tsp
Corn flour - 2 1/2 tsp
Scallions ( Spring onion) chopped - 2 tsp
Soy sauce - 2 tsp
Tomato sauce - 2 -3 tsp
Salt to taste
Sesame oil
How to make chilly egg
Take 4 eggs and hard boil it . remove the shells and cut it into 8 pieces
In a small bowl combine beaten egg, 1 1/2 tsp cornflour,1 tsp of soya sauce ,
1/2 tsp of chili powder and salt to make a marinade
Marinate the cubed eggs and set aside for 20 minutes.
Heat oil in a pan and shallow fry the cubed eggs and keep it aside( I fried
only half of the boiled eggs and the rest i used as it is)
In the same pan,saute ginger,garlic and green chillies for a minute
Add diced onion, green pepper and saut till they are soft
Add black pepper , tomato sauce, soya sauce , salt and mix it well
Stir in the fried egg pieces and toss it well for 2 minutes.
Combine 1 tsp of cornflour with 1/2 cup of water , add to the eggs and simmer
for 3-4 minutes. Garnish with scallions
(If you want more gravy,mix 2 tsp of cornflour in 1 cup of water,add it to egg and
cook for 4-5 minutes)
Serve warm
Chicken Fried Rice
Ingredients:
Chicken Boneless pieces - 150 gm
Basmati rice - 2 cup
Onion chopped - 2
Ginger and garlic thinly sliced - 2 1/2 tsp
Green chili slit chopped - 3
Crushed peppercorns - 2 tsp
Frozen peas, thawed - 1/2 cup
Carrot chopped - 1/2 cup
Egg - 1 ( optional)
Soy sauce - 1 1/2 tsp
Chilli sauce - 1/2 tsp (optional)
Salt to taste
butter/Sesame oil
Chopped celery
Wash and soak basmati rice for 20 minutes and drain. Cook the soaked basmati rice with 3 1/2 -4
cups of water and set aside.Clean and cook the chicken pieces with salt , garam masala and
crushed peppercorns by adding 1/2 cup water, until cooked and all water is evaporated. Shred the
chicken pieces well .
Heat butter/sesame oil in a pan and saute chopped onion, ginger, garlic, green chile, until soft.
Add thawed peas and carrot and saute for another 7-8 minutes , or until it is cooked. Add soy
sauce and chilli sauce and toss it well. Shift the veg mix to the side of the pan and cook beaten
egg and scramble it well, and then mix it with the veg mix. add the shredded chicken and
combine well.Stir in the cooked rice ,simmer it for 5-8 minutes, stirring frequently for all the veg
and chicken mix to blend well with the rice..
Garnish with chopped celery, serve warm.
Biryani Chammanthi/Chutney
Ingredients:Grated Coconut - 1 cup

Plain Yogurt - 3 tsp
Mint leaves chopped - 3 tsp
Coriander leaves/Cilantro chopped - 1 tsp
Green chiles - 2-3
Garlic - 1 clove
Ginger chopped - 1 tsp (optional)
Salt to taste
Grind Grated coconut, mint leaves, coriander leaves, green chiles , Garlic, ginger , and salt to a
coarse or fine paste (depends on your preference ). Transfer to a bowl and mix it well with
yogurt.Serve with Biryani
Fish cutlet
Ingredients:Fish - 1/4 kg(u can use any fish wiithout bones.if using canned Tuna,take 2 small cans)
Potato - 2
Ginger&Garlic thinly sliced-1 tsp each
Green chillies chopped - 2 nos
Pepper powder - 1tsp
Egg - 2
Bread Crumbs
Salt to taste
Oil for frying
Method:
Clean and cut the fish.Cook it with 1/2 tsp of pepper powder and salt. Shred the fish
using a fork or your hands Drain the excess water.(i used Canned Tuna,so no need to
cook it again)
Cook the potatoes until they are tender ,mash it and keep it aside
Heat oil in a pan and add chopped onions,ginger& garlic,greenchillies and saute it till
they are soft Add cooked fish ,pepper powder ,garam masala and fry it for a minute
Add salt and saut it well for 10-12 minutes.remove from fire and let it cool
Then Add mashed potatoes and mix it well with your hand
Make small balls in round,oval or in the shape you want, with your hand
Dip this balls in beaten egg and roll it in bread crumbs
Deep fry it and drain it in paper towles
Serve Warm with Onion salad or ketchup

To make Onion Salad thinly slice Onions,and green chiles . Mix it well with salt and a tsp of
vinegar!!!
Chicken cutlet
Ingredients:Chicken - 250 gms

Potato - 2
Finely Chopped onions - 1
Ginger and garlic crushed - 1 tsp
Green chili chopped - 1 tsp
Egg - 1
Bread crumbs - 1 1/2 cup
Salt to taste
Curry leaves
Oil
Cook chicken pieces with salt and 1/2 tsp garam masala , by adding 1/4 cup water, until it is
done.
Shred the cooked chicken , or grind it using pulse application of your grinder, for 2 pulse. Cook
the potatoes until tender and mash it well. Heat oil in a pan and add chopped onion, curry leaves,
green chiles and crushed ginger and garlic until they start to turn golden.When they are well
sauteed
add chili powder, garam masala and toss it well for 2 minutes in low flame.Add shredded
chicken,
( if you are using minced chicken, add this now and cook it for 20-25 minutes adding 1/4 cup
water)
and salt and combine it well.Saute for 4-5 minutes , stirring continously. Remove from heat and
let it cool. Add mashed potato mix it well with your hands. Take small portions of this mix,
make small
balls in round, oval or the shape you want .Dip it in beaten egg and roll in bread crumbs and
deep fry each cutlets until they are brown.Be sure to cook it in low or medium flame.Drain in
paper towels and serve warm with ketch up or onion salad.
Kuttanadan Duck curry
Ingredients:Duck - 1 kg
Onion diced - 2 big
Green chillies - 6-7 slit
Ginger finely chopped - 2 tsp
Garlic finely chopped - 2 tsp
Garam Masala powder - 1 tsp
Cloves - 2-3 nos
Mace - 2 nos
Thin coconut milk 2 1/2 cup
Thick coconut milk - 1 cup
Vinegar - 1 1/2 tsp
Oil
Salt to taste
Curry leaves
Method
Wash and clean the duck and cut it into medium pieces
Marinade the duck pieces with pepper powder and salt.
Heat oil in a pan ,and add Diced onions,ginger,garlic and green chillies and saute it
well,till it is soft and transparent
Add pepper powder,turmeric powder and garam masala powder and fry it for 2 minutes
Add the duck pieces to it and mix it well with the masala...let it stand on a medium flame
for 5 minutes.
Now add Vinegar ,salt ,currly leaves,Cloves,and mace.mix it well
Take thin coconut milk and pour it to the pan ,mix it well,cover it with a lid..
Allow it to cook on a medium flame till the meat is tender.
When the meat is cooked,add thick coconut milk ,mix it well and remove from fire.
Garnish it with Curry leaves and serve hot!!!
Goes well with Rice and Appam
Nadan Duck Roast
Duck - 1 kg
Potatoes cubed - 2
Shallots /Onion chopped - 1 cup
Ginger &Garlic chopped - 2 tsp
green chillies slit lengthwise
Red chilli powder - 2 tsp
Ingredients:Pepper powder - 1 tsp

Bay leaves - 2
curry leaves
Thin coconut milk -2 cup
Vinegar - 1 tsp
oil
salt to taste
Method:Clean and cut duck into medium pieces
Make a paste with Corinader powder,Chilli powder ,Turmeric powder and pepper powder and
Vinegar and apply this paste to Duck and set aside for an hour
Pressure cook the marinated duck pieces with Ginger garlic green chillies ,bay leaves and thin
coconut milk,for 2 whistles(add water if needed)
Heat oil in a pan fry onions/Shallots.Now add the cubed potato pieces and fry it,until the potaoes
turn golden brown.Add
Transfer the entire content in Pressure cooker to the pan and combine it well
Add garam masala,salt to taste, and curry leaves ,toss it well
Cover it with a lid and Simmer for 30 minutes,until the gravy is reduced and the masala is well
coated onto the meat.
Uncover it , pour 1 tsp of oil and saut well for another 5 minutes ..
Serve warm with Appam
Chicken Drumstick curry
Ingredients:Chicken drumsticks - 4
Onion chopped - 2
Tomato chopped - 1
Garlic - 3 cloves
Green chilies - 1
Cardamom - 3
Star anise - 2
Cumin seeds- 1 tsp
Chili powder - 1.5 tsp

Lime juice - 1 tsp
Mint Leaves chopped - 1/4 cup
Salt to taste
Oil
Clean and make a few slits on the chicken drumsticks, and pat dry.
Crush garlic and green chilies in a mortar and pestle or coffee grinder.
Crush cardamom and star anise and set aside.
Heat oil in a pan and add cumin seeds, and Chopped onion, saute till they turn brown for 8-10
minutes.
Add crushed ginger , green chiles and chopped tomato and continue frying for another 3 minutes.
Add Chili , coriander and turmeric powders and fry for a minute.
Pour 1.5 cup water, salt and pepper and chicken pieces.
Cook it covered on a medium flame for 20-25 minutes or till the pieces are tender.(add more
water if you want)
Remove the lid, add lime juice ,chopped mint leaves , crushed cardamom and star anise and let it
stand on a low flame for 3-4 minutes
and remove
Serve warm!!!
Chicken curry with Coconut milk
Ingredients:Chicken - 1/2 kg
garlic chopped - 1 tsp
crushed pepper corns- 1/2 tsp
Lime juice - 1 tsp
Cardamom - 5-6
Cloves - 4
Star anise - 2
Bay leaves
Curry leaves
Method
Heat oil in a thick bottomed cooking pan and saute cardamom, cloves, star anise and bay leaves.
When sauteed well add chopped onion, green chili,ginger and garlic and saute till the raw
smell disappears and the it turns light brown. Stir in the chicken pieces and toss well for 2-3
minutes.
Pour in half cup of hot water( add 1 cup if you want more gravy) and cook this covered for 20
minutes on a low flame.
Make a paste with turmeric powder, and garam masala, by adding 3 tspns of water and add
to the curry.mix well and add salt , crushed peppercorns and curry leaves and let it stand for
2 minutes.
Add 1 cup of thick coconut milk , stir well and remove from fire as soon as the gravy thickens.
Pour 1 tsp of lime juice before serving .
Chicken Masala curry

Onion chopped - 2
Ginger garlic paste 2 tsp
Green chilies slit - 2 (optional)
Red chili powder - 1 1/2 tsp
coriander powder - 2 tsp

Crushed Peppercorns - 1/2 tsp
bay leaves - 1
cloves - 2
Salt
Curry leaves
Mint leaves
Oil
Method:Clean and cut the chicken into medium pieces. Make a paste with
red chili powder, coriander powder , turmeric powder, crushed
peppercorns , salt and ginger garlic paste.
Apply this paste to the chicken and keep it for 30 minutes. In a
cooking vessel or Pressure cooker , heat oil and add bay leaves ,
curry leaves and cloves and Saute chopped onions. When it is done,
add the marinated chicken pieces , 1/2 cup water and pressure cook
it for 3 whistles. Open the cooker when it is cooled , and add Garam
masala and simmer it for 5 minutes.Serve Warm,garnished with Mint
leaves
Nadan chicken roast
Onion chopped - 1 1/2 cup
Ginger and garlic chopped - 2 tsp
Green chillies - 1
Tomato chopped -1(optional)
Potato - 1 small
Corinader powder -1 tsp
Red chilli powder - 2 tsp(Add up or reduce as per your heat level)
Crushed peppercons - 1 tsp
garam masala - 1 tsp
Bay leaves - 2
Cloves - 3
Curry leaves
Oil
Salt to taste
How to make nadan chicken roast
Clean and cut the chicken into medium size pieces
marinate the chicken pieces with 1 tsp of red chilli powder,1/2 tsp of garam masala , salt
and set aside for atleast 20 minutes
Deep fry or shallow fry this chicken pieces until, i would say they are 90% cooked, do
not make it crispy, it has to absorb some more masala.Drain on paper towels
Slice the potato into thin round pieces, like we do for chips.Fry them in the same oil and
drain on paper towels
Heat the same oil in another cooking vessel and add bay leaves, cloves and curry leaves
and toss them for a minute
Crush Ginger, garlic and green chiles in a mortar
Add chopped onions and saut them till they are soft and golden brown.Add the crushed
spices and toss them for a couple of minutes
Now stir in the chopped tomatoes and stir fry them for a couple of minutes
Add the reamining red chilli powder, corinader powder, turmeric powder, garam masala
and salt(if needed)
Pour 1/2 cup of water and mix it well
Slide in the fried chicken pieces and and cook it covered for 5-6 minutes
Uncover it , sprinkle crushed peppercons and simmer for another couple of minutes until
there is no gravy and the chicken is well coated with masala.Sprinkle some water if
necessary so that it wont stick to the bottom
Remove from heat and transfer to a serving dish and garnish with fried potatoes
Serve warm
Kerala chicken curry

Onion chopped - 2
Green chilli split lengthwise - 3
Ginger & garlic chopped - 1 tsp each
Kashmiri Chilli powder - 1 1/2 tsp
Coriander powder- 1 tsp
Chicken curry with coconut milk
pepper powder - 1/2 tsp
Mace - 2
Bay leaves - 1
Curry leaves
Thin Coconut milk - 1 1/2 cup
Thick coconut milk - 1/2 cup
Oil
Salt to taste
Mustard seeds
Clean and cut the chicken into medium pieces
Add chilli powder,coriander powder,Turmeric powder and pepper powder to the
chicken pieces along with salt and marinate for 15 minutes.
Crush the ginger and garlic in a mortar and pestle or in a mixer.
Heat oil in a pan and add mustard seeds.when they pop up add chopped onions,curry
leaves and saut well for a couple of minutes
Then add crushed ginger and garlic ,mace and bay leavesand saut again .When they
are soft add the marinated chicken pieces and combine well..stir fry the chicken pieces
for 5-7 minutes.
Add garam masala and stir well
Pour thin coconut milk ,mix it well and cook it covered on a medium flame until the
chicken is tender
When it is done uncover and add thick coconut milk and simmer for 3 minutes,and
remove before it boils
Garnish with curry leaves
Coriander Chicken OR Chicken with cilantro
Garlic - 3 cloves
Coriander powder 1 1/2 tsp
Coriander leaves/Cilantro - 1/2 bunch chopped
Yogurt - 1/2 cup(optional)
Cardamom- 2
Star anise- 2
Cloves- 2
Salt to taste
Oil
Mustard seeds
How to make it
Clean and cut the chicken pieces,Pat dry it
Combine ,1/2 tsp of coriander powder ,Chilli powder,pepper powder and 1/2 tsp of garam masala
with a little water to make a marinade.
Marinate the chicken pieces with paste and keep it for 15 minutes to 2 hours
Crush Garlic and set aside in a mortar and pestle . Crush Cardamom, star anise and cloves and
set aside
Heat oil in a pan ,Add mustard seeds,let them pop up
Add chopped onions,crushed garlic and toss it for 8-10 minutes
Add Coriander leaves and saut it till they are soft .Put remaining powders , crushed cloves ,
cardamom and star anise and toss it for a minute
Now add the marinated chicken pieces and combine it well.
Saut it well for 6-7 minutes,stirring occassionaly so that it wont stick to the bottom
Pour 1 cup water to the pan ,cover it with a lid and cook till the chicken is done
Now uncover it,l pour 1/2 cup yogurt (optional)et the chicken cook on a medium flame for 6-7
minutes,so that the gravy gets thicker.Remove and Serve Warm!!!
Chicken curry with coconut milk
Ingredients:
Chicken - 1/2 kg
red chilli powder -1 tsp
Garam masala powder - 1 tsp
Ginger- garlic paste - 1 tsp

whole cloves and mace - 2 each
Cinnamon/bay leaves - 2
Mint leaves chopped - 1/4 cup(optional)
oil
Salt to taste
Method
1.Marinate the chicken pieces with pepper powder and Ginger garlic paste and salt
and keep it for half an hour
2.Heat oil in a pan ,sautee onions, and mint leaves till it is translucent,remove from
fire .Grind it to a paste when it is cool.
3. In the same pan saute' GG paste,Onion paste,Cloves,cinnamon/bay leaf and mace
and saute' it for 2 minutes
4.Add all the powders ,salt and mix it well ,on a medium flame
5. Now add the marinated chicken pieces and saute it for 4-5 minutes
6. Cook this chicken in thin coconut milk ,till it is done
7.When the chicken is cooked ,add the thick coconut milk and simmer for a minute or
two
Serve with Rice , Appam,Chappathi or Nan
Meat Samosa
Ingredients:
For the cover
Maida - 1 cup
Corn flour- 2 tsp
Oil - 2 tsp
Salt to taste
Water
For filling
Minced Meat - 1/4 kg
Onion chopped - 1/2 cup
Green chilli chopped - 1 tsp
Ginger-Garlic paste- 1 tsp
Chilly powder - 1/2 tsp
Oil
Salt to taste
water
Method
Mix maida,cornflour,salt and oil
Add little by little water and knead it well to make a soft dough(like poori dough)
Cover it with a wet cloth and keep it aside for 1/2 an hour
Heat oil in a pan and saute' onion,greenchillies,and gg paste.
When they are soft and have a flavor add garam masala,chilli powder and pepper powder
and saute' it well
Now add the minced meat and salt and saute it
Cook this by adding required amount of water on a medium flame till it is done and dry
Take a small portion of the dough and roll it into a big circle,Cut the circle into 4
quarters.
Take one quarter ,fill that with the meat mixture,fold like a cone with the round edges and
seal it with the third side.Use water to seal the edges,so that the filling wont fall out
Heat oil in a pan,and deep fry the Samosas,till they are golden brown
Serve with chutney or ketchup
Oven roasted Mint Chicken
Ingredients:Whole chicken - 1
Mint leaves grind to paste - 2 tsp
Lemon - 1
Ginger garlic paste - 11/2 tsp

White pepper powder - 1 tsp
Paprika powder - 1 1/2 tsp
Salt to taste
Butter or any oil - 2 tsp
Method
1. Gently remove the skin of the chicken,Clean it and pat dry....
2. Squeeze the juice from the lemon .
3. Combine the lemon juice, mint paste, pepper powder,ginger garlic paste,paprika powder
chilli powder,salt and butter and blend it well...
4. Apply this mixture to the inside and outside of the chicken and refrigerate it for 2-3 hours
5. Preheat Oven to 350 degrees
6. Bake Chicken in preheated oven for 45 minutes ,turning sides after 20 minutes...
7. Then turn the temperature to 400 degress and bake it for another 30 minutes.If you do not
want the chicken to be crispy then do not change the temperature
8. Allow chicken to rest for 10 minutes before serving.
Butter chicken
Kashimiri red chilli powder -2 tsp
Garam masala powder - 1 tsp
Ginger- garlic paste - 1 tsp
Green chilli chopped - 1/2 tsp
whole cloves and cardamom - 2 each
Lime juice- 1tsp
Yogurt - 1/2 cup
Tomato puree - 1 cup
Fresh Cream - 1 cup
Butter
oil
Salt to taste
Mint leaves
Method
1.Marinate the chicken pieces with 1 tsp red chilli powder,1/2 tsp Garam masala
powder,turemeric powder ,lime juice,yogurt,salt and refrigerate it for 2-3 hours
2.Heat oil in a pan ,sautee onions till it is translucent,remove from fire .Grind it to a paste when it
is cool.
3. Heat 3 tsp of butter in a pan .Add Cloves and cardamom and saute' it for a minute
4. Add ginger-garlic paste,greenchillies,onion paste,red chilli powder,garam masala,salt and
saute' it for 3-4 minutes
5.Add marinated chicken pieces to the pan and fry it for 7-8 minutes
6.Add tomato puree,a cup of water and bring to boil.Cook till the chicken is done.
7. Add 1 tsp of butter and fresh cream to the chicken and mix it well
8.garnish it with mint leaves
Serve with Rice ,Chappathi or Nan
Kerala Fried Chicken
Ingredients:Chicken drumsticks - 3( you can use any piece you want)

Pepper powder -1/4 tsp
rice flour - 1 tsp(optional)
Ginger - garlic paste or crushed - 1 tsp
Lime juice - 1 tsp
Salt to taste
Oil
How to make Kerala fried chicken
Clean and pat dry the chicken pieces and make few slits on them with a knife, like we
do in fish for frying
In a bowl mix all the powders , ginger garlic paste , lime juice and salt to make a
paste.Add water if necessary
Marinate the chicken with this paste and refrigerator it for 2 hours ( the more time
you refrigerate the tastier the chicken will be)
Heat oil in a pan and deep fry the chicken pieces.( if you wanna shallow fry it make
sure it is cooked well. cover it some time while frying)
Garnish it with onion rings
Fish curry with Mango
Ingredients:Fish - 250 gm
Raw/Green mango diced - 1 medium
Small onion chopped - 1/2 cup
Ginger and garlic finely chopped 1 1/2 tsp
Thin coconut milk - 2 cup( to make thin coconut milk, mix 4 tsp of canned coconut milk with 1
3/4 cup of water)
Salt to taste
Curry leaves
Mustard seeds
Oil
Clean and cut the fish into medium pieces.( I used Tilapia)
Crush ginger , garlic and green chiles , in a coffee grinder.
Heat oil in a pan and add mustard seeds.Add chopped onions, and toss it well for 3-4 minutes.
add the crushed ginger,garlic and green chiles and saute till the raw smell disappears.
Make a paste with chili, coriander and turmeric powder , by adding a little water and add to the
pan.
Add diced green mango and toss it well for a minute or two.
Pour thin coconut milk , mix it well and add fish pieces.
Cook it covered for 15 - 20 minutes.Add curry leaves and remove from heat
Serve warm!!
Fish Mappas
Fish Curry with Coconut milk and Tomato
Ingredients:Fish - 1/2 kg
Shallots/Small onion chopped - 1/2 cup
Tomato quartered - 1
Garlic chopped - 1 tsp
Green chillies - 2
Chilli powder - 1 tsp
fenugreek powder - 1/2 tsp(optional)
Thin coconut milk - 1 1/2 cup
Thick coconut milk -1/2 cup
Curry leaves
Salt to taste
oil
Mustard seeds
How to make Fish Mappas/ Meen mappas
Clean and cut the fish into big pieces(you can use any fish you want,even you can
make chemmen mappas in the same way.I used Tilapia)
In a mortar &pestle or coffe grinder crush ginger garlic and chopped shallots (or
you can use it as chopped )
In a bowl mix all the powders to make a paste

Heat oil in a pan and add mustard seeds.When they pop up add curry
leaves,green chillies,Crushed spices and saut well.When they have a flavor add
the masala powder's paste and mix it well
Add thin coconut milk and mix through thoroughly

Add the fish pieces, salt and quartered tomato and simmer it covered for 15
minutes or until the fish pieces are cooked
When the fish is cooked and the gravy is thick add thick coconut milk , swirl it
around the pan and simmer for 2 minutes.
Remove before it boils.

Serve warm
Kadala Curry
Ingredients:Kadala (Chick peas ) - 1 cup

Tomato chopped - 1
Garlic - 5 clove
Ginger - a small piece
Crushed Pepper - 1/2 tsp
Thick coconut milk - 1/2 cup(optional)
Curry leaves
Salt to taste
Mustard seeds
Dry red chillies
Oil
Method:
Wash and soak the kadala overnight(atleast for 5 hours), drain and set aside
In a mortar and pestle or coffee grinder crush ginger and garlic
In a pressure cooker put soaked kadala,1/2 of crushed ginger and garlic ,1/2
tsp of chilli powder,salt and cook it for two whistles and allow it to cool
Heat oil in a pan and saut Chopped onions and stir fry it for a couple of
minutes.Add crushed ginger and garlic and stir fry it till they are aromatic and
turns brown.
Add Red chilli powder,coriander powder,turmeric powder,garam masala and

pepper powder and combine it well .Stir in the chopped tomato and mix it well
with the masala.
Add cooked kadala and mix it thoroughly. Pour in the thin coconut milk ,curry
leaves & salt if needed and simmer it for 10 minutes or until the gravy is thick.
Pour the thick coconut milk and remove before it boils
Transfer to a serving dish.

For Tempering:- Heat oil in a pan and add mustard seeds, when they pop up add dry
red chillies, curry leaves and chopped onions. Saut well and pour over the curry
This goes well with Puttu, Appam or even Dosa
Nadan Mutton curry
Ingredients:Mutton/lamb - 1/2 kg
Onion chopped - 2
Potatoes cubed - 1
Tomato chopped - 1(optional)
Green chillies split lengthwise - 5-6
Cinnamon stick - 1
Bay leaves - 1
Mace -2
Curry leaves
Oil
Salt to Taste
Method
Clean the mutton pieces and pat dry
Add 1/2 tsp of Pepper powder and 1/2 tsp Garam masala and salt to the mutton,marinate well and
set aside for 30 minutes
Heat oil in a pan and add cinnamon stick ,Bay leaves and mace. Stir fry for a minute and add
chopped onions
Saut the onions for a couple of minutes or until it turns brown. then add Chopped Ginger,garlic
and green chillies and stir fry for 2 minutes.
Add the marinated mutton pieces , cubed potatoes ,garam masala and pepper powder and
combine it well
Sprinkle a little water and saut this masala for 7-8 minutes
Now add the coriander powder ,curry leaves and chopped tomato and mix it well
Transfer the entire masala with mutton to a pressure cooker and add the thin coconut milk and
required amount of water.
Pressure cook it for 3-4 whistles
After you open the cooker either transfer that to a pan or keep it in the cooker and simmer for
another 10 -15 minutes for the gravy to get thick...
This kerala style or Nadan Mutton curry goes well with Appam or Ghee rice
Quail Fry &Roasted Quail(Kaada roast and Kaada fry)
When i visited India(Kerala) two months back, even before my arrival ,my dad made sure that i
would have enough Quail/Kaada to eat for my entire vacation. He is the one who introduced me
to this lovely meat, during my school days which i have a craving for all the time.But this time
when i reached home,i dint even think of having Quail, and this came as a big surprise for me...
So here comes recipe for two fabulous dishes my mom cooked for me with quail... Nadan
Quail/Kaada fry & Nadan Quail/Kaada roast
here you can make the same with Cornish game hen
Quail Fry
Ingredients:Quail/Kaada - 2
Red Chili powder - 2 tsp
Pepper powder - 1 1/2 tsp
Turmeric powder 1/2 tsp
Garam Masala - 1 1/2 tsp
Ginger garlic paste - 2 tsp
Salt to taste
curry leaves
Oil for frying
Method:Clean the Quail and make incisions in it with a fork
Make a paste with all the powders and GGp and salt by adding a little water
Apply the marinade on the Quail and set aside for 2- 3 hours
Heat oil in a pan and add curry leaves.
Deep fry the quail /Kaada and drain the excess oil in a paper towel
Serve Warm!!!!
Quail Roast
Ingredients:Quail/Kaada - 1
Onion chopped - 1
Shallots chopped - 2 cup
Green chilis chopped - 4-5 nos
Ginger chopped - 1tsp
Red Chili powder - 2 tsp
Coriander Powder - 1 tsp
Cinnamon- a small piece
Cloves- 3-4
mace- 2
Salt to taste
curry leaves
Oil
Clean the Quail and marinate it with pepper powder and salt and set aside for 1/2 an hour
Heat oil in a pan and add chopped shallots& onions. Saut it well for 7-8 minutes
Add chopped green chiles,ginger and garlic and cook for 5 minutes stirring continuously
and add cinnamanon,cloves and mace
Make a paste with red chile powder,garam masala and coriander powder by adding a little
thin coconut milk
Stir in the paste and the quail and saute' well. Add salt and curry leaves
Stir fry this over a low heat for 15 minutes , covering the quail with masala
Add thin coconut milk and 1 cup water and Simmer for 20 minutes, or until the meat is
tender and gravy is thick
Serve warm!
Meen Pollichathu
A true Kuttanadan Delicacy

Ingredients:Fish(tilapia,Pearl spot,King fish,Salmon) fillet or steak cut - 1
Red chilly powder - 1/4 tsp
pepper powder - 1 tsp
Onion chopped - 1/2 cup
garlic chopped - 1 tsp
Green chillies chopped - 4-5 nos
Lime juice - 1 tsp
Coconut milk(thick) - 4 tsp
Curry leaves
Salt to taste
Oil
Aluminium foil/banana leaf
Since banana leaf is not available here in US, i made it with foil...
Method
Clean the fish and pat dry
Marinate the fish with 1/4 tsp Red chilly powder,lime juice,salt and a pinch of turmeric
powder.Keep it aside for 30 minutes
Meanwhile heat oil in a pan and saute' chopped onions ,ginger ,garlic and green chillies..
When they are soft add turmeric powder, pepper powder ,salt and curry leaves,mix it well
Add thick coconut milk and let it stand on fire for 2 minutes.gravy is ready
Heat oil in pan and fry the fish fillet....It shouldnt be crisp fried,because again we are
gonna steam the fish with gravy.Remove the fish from fire when it is 80% cooked
Take an aluminium foil.Place the fish on the center and apply the gravy well on both
sides of the fish
Fold the foil and make sure the edges are secure so that the gravy wont fall out
Steam it in a steamer or Appachembu for 10 minutes
Or you can bake it for 20 minutes @ 400 degree

Or Take a heavy pan put this foiled fish and place another heavy pan or pot on top of it, and grill
it for 15 minutes on both sides..
Egg curry
Ingredients :Egg (hard boiled) - 3

Onions chopped - 2
Tomato chopped - 1
Ginger and Garlic crushed - 1.5 tsp
Green chili - 3(optional)
Coconut milk - 1 cup
Chilly powder - 1 tsp
Garam Masala- 1/2 tsp
OR Crushed Star anise and Cardamom - 1/2 tsp
Salt
to
Bay
Curry Leaves
Oil
taste
Leaves
Method
Heat oil in a pan ,add ginger ,garlic and green chillies , bay leaves and curry leaves and
saute' it for a minute
Add chopped onions and saute' till they are translucent and then add chopped tomatoes
and saute it till the oil separates
Add all the powders ,salt and saute' it for a minute
Mix coconut milk with it and allow it to boil on a medium flame
Finally add the hard boiled eggs cut lengthwise and simmer for 2- 3 minutes
Serve with rice or chapati...
Shrimp curry with Tomato

Ingredients:
Shrimp/Prawns250gm
Onionchopped2
Tomatochopped1
CrushedGarlicandGinger2tsp
Chilipowder1tsp
Corianderpowder1tsp
Turmericpowder1/2tsp
CrushedPeppercorns1/2tsp
Curryleaves
Salttotaste
Method
Heatoilinapanandaddcurryleavesandchoppedonionandsautefor34minutes
Addcrushedgingerandgarlicandsauteforanother67minutes.
Addchoppedtomatoandfryittillseasoned.
Makeapastewith5,6,7and8addingverylittlewaterandaddtothepan.
Slideintheshrimpandsalttotasteandpour1cupwaterorenoughwatertocookand
cookitcoveredonamediumflamefor1012minutes.
Uncoverthelidandletitstandonfirefor23minutesandremove
Servewarm
Egg and Potato Curry

.This egg n potato curry makes such an awesome gravy with the flavors of both
egg n potato and all the spices in it. This is a very easy recipe which goes well with
Appam , chapati or even rice.
Ingredients:Hard Boiled Eggs - 4

Potato - 2
Onion chopped - 2
Ginger garlic paste - 1 1/2 tsp
Red chili powder - 1/2 tsp
Bay Leaves - 1
Cardamom crushed - 3
Cumin seeds - 1/2 tsp
Juice of lemon - 1/2 tsp

Salt to taste
Cilantro
Curry leaves
Method
Clean , peel and cube potatoes.Put it in a bowl with cold water and salt, so that it stays fresh and
wont change the color.
Heat oil in a pan and add cumin seeds.
Toss it for a minute and then add bay leaves and curry leaves.
Add Chopped onion and saute till they turn golden brown , for 8-10 minutes.
Add ginger - garlic paste and saute till the raw smell disappears.
Make a paste with coriander, chilli and turmeric powders by adding 2 tspns of water
and stir in to the pan.
Saute for 1-2 minutes and then add cubed potatoes(discard the liquid) and salt to taste.
Combine well, so that the masala gets mixed well with the potatoes.
Add 1 1/2 cups of water and cook it covered till the potatoes are tender, about 7-8 minutes.
Uncover and add crushed cardamoms and Garam masala.
Cut the hard boiled eggs into half and slide into the pan.Mix well and
let it stand on medium flame for 4-5 minutes
(add more water if you want more gravy, and bring to boil)
Remove , Sprinkle juice of lemon and garnish with Cilantro.Serve warm!!!
Mushroom curry
Ingredients:Mushroom chopped - 250 gm
Tomato chopped - 1 medium
Green chile slit lengthwise - 2-3
Ginger and Garlic crushed - 1 tsp
Chili powder - 1 1/2 tsp
Bay leaves - 1
Curry leaves
Salt to taste
Oil
Method
Heat oil in a pan and add Bay leaves and curry leaves. Add chopped onions and saute for 5-6
minutes. Add chopped green chiles, ginger and garlic and saute till they are soft and have a
flavor. Add chopped tpmato and stir fry for 3-4 minutes. Stir in teh chopped mushroom pieces
and combine it well.Saute for 3-4 minutes. Make a paste with All the powders , adding little
water and pour to the pan. Toss it well and let it stand for a minute. Pour 1 1/2 cups of
water( depends on how much gravy you want), sprinkle garam masala and crushed peppercorns
and salt. Simmer for 10-15 minutes, or until mushrooms are cooked and well blended with
masala.Serve warm with Appam or chapati
Madras Style lamb curry
Ingredients:Lamb/Mutton chopped - 1/2 kg

Onion chopped - 2
Tomatoes chopped - 2
Thin Coconut milk - 1 cup
Red chili powder - 2 1/2 tsp
Coriander powder - 1 1/4 tsp
Poppy seeds - 1 tsp
Cumin seeds - 1 tsp
Bay leaves - 1
Salt to taste
Oil/ghee
Method:Clean ,wash and pat dry the lamb pieces
Grind together the grated coconut ,red chilli powder,Ginger&garlic, Poppy seeds,cumin
seeds,fennel seeds to make a smooth paste,adding a little water
Heat oil in a pan and fry the onions until brown.Add the spice paste and fry for another 10-12
minutes over a low heat,sprinkle some water in between
Add the lamb pieces ,bay leaves Garam masala,pepper powder and salt.Add the tomatoes and
saut for another 5 minutes.Add the thin coconut milk and stir well
Transfer the entire content into a pressure cooker,add 2 cups of water and cook it for 3-4
whistles.
Uncover it and simmer for further 15-20 minutes for the gravy to get thick.
Serve warm with rice.
Banana Flower(Vazha chundu) & Rajma Kurma
Ingredients:Rajma (Kidney Beans) - 1 cup

Banana flower(Vazha chundu) chopped - 1 cup
Tomato chopped- 1
Gralic and ginger chopped - 2 tsp
Salt to taste
curry leaves
Mustard seeds
Red chillies
Oil
Method
Wash and soak Rajma overnight or for atleast 6 hours
Pressure cook it with salt for 2 whistles,drain the excess water and set aside
Heat oil in a pan and add Chopped onions and stir fry it for 5 minutes.Now add chopped
tomato,ginger and garlic. Saut it for 3-4 minutes.Remove from Fire and let it cool
Grind this mixture along with grated coconut and salt.
Heat oil in a pan and add mustard seeds, curry leaves and red chillies.When they pop up add red
chilli powder and turmeric powder .Toss for a minute.
Stir in the chopped banana flower/Vazhachundu and saut it well for 7-8 minutes.Sprinkle a little
water in between.
When it is cooked add the onion-coconut paste and combine it well with Banana flower.
Toss it for a couple of minutes or until the raw smell goes.
Stir in the cooked Rajma,add 3 tsp of water and simmer for 4-5 minutes
Serve Warm!
Kurumulaku Aloo
Pepper Potato
Ingredients:Potato - 3 medium nos

Crushed pepper - 2 1/2 tsp
Cumin seeds - 1 tsp
Ginger - Garlic paste - 1 1/2 tsp
green chilies chopped 2 nos
Salt to taste
Oil
Mustard Seeds
How to make :-
Clean and cube the Potatoes
Heat oil in a pan and add mustard seeds.Let them pop up
Fry cumin seeds and crushed pepper for a minute,add chopped onion and fry until they
are soft
Add GGP ,chopped green chiles ,Turmeric powder and stir well
Add cubed potatoes and season with salt. Saut it well
Pour in 1/2 cup of warm water and cook covered on a medium heat until the potatoes are
tender.(Add more water ,if the potatoes aren't cooked well)
Remove the lid and saut it for 2 minutes
Remove from fire and garnish with chopped green chilies
Serve warm !!!!!
Kothu Parotta
Ingredients:Kerala Parotta(store bought) - 3
Egg - 2 (optional)
Onion finely chopped - 2 small
Tomato finely chopped - 1
lime juice - 1 tsp
Salt to taste
Butter or Oil
Curry leaves
Method
Cut or tear the parotta into small pieces.( if you are using frozen paraotta, microwave it for 30
seconds
to a minute and then tear it) . Beat egg lightly with a pinch of salt.
Heat butter or oil in a pan and add lightly beaten egg and scramble it well.when it is done
transfer that
to a plate.
Heat some more butter in the same pan and add curry leaves and chopped onion.saute till they
are soft
6-8 minutes.
Add chopped ginger and tomato and saute well for another 5-6 minutes or till the tomato is well
sauteed.
Add chili powder,turmeric powder and garam masala and combine well. Add the
scrambled eggs and toss it well with the masala. Add the parotta pieces and mix it well.
Add juice of lime and cook it for 4-5 minutes, stirring occasionally.
Remove from fire and serve warm!!!
Nadan Egg Roast

Spicy Egg Roast
Ingredients:Hard boiled egg - 3

Tomato chopped - 1
Chilli powder 1 tsp( i used Kashmiri red chili powder)
garam masala - 1/2 tsp
Mint leaves
Salt to taste
Curry leaves
Oil
How to make Nadan egg roast
Remove the shells of the hard boiled eggs. Make 4 half slits in egg vertically
Heat 1 tsp of oil in a pan and shallow fry the whole eggs turning it frequently for 3-4
minutes, or until they start to turn brown(this step is optional...).Set aside
Heat oil in a pan and chopped onions and fry till they turn golden brown. now add the
chopped garlic and ginger and toss it well for a minute.Add the chopped tomato
pieces and fry it on a low flame.Add chili powder, turmeric powder, crushed pepper
corns, Garam masala and combine it well.Add 1/4 cup water and cook it till the gravy
is thick.
Now add the fried egg pieces( or you can add it without frying) and combine it well
let it stand on a low heat for 3-4 minutes, stirring occasionally .
Remove from heat and serve warm, garnish with mint leaves.
Mushroom - Mutta Thoran

Mushroom - Egg Stir fry
Ingredients :Mushroom finely chopped - 1 1/2 cup

Egg - 3
Onion finely chopped - 1 small
Green chillies chopped - 2-3
Crushed ginger - 1/2 tsp
Crushed pepper cons - 1 tsp
Salt to taste
Mustard seeds
Oil
red chiles
Curry leaves
Method
Beat egg well with salt and grated coconut
Heat oil in a pan and add mustard seeds. When they pop up add curry leaves and red
chiles and toss it well
Add chopped onion, green chiles and ginger and saut for a couple of minutes
Add finely chopped mushrooms and saut well till it is dry, it will take about 7-9
minutes
Add turmeric powder and toss it well
Now add the beaten egg mixture and stir continuously , to shred the lumps forming
Simmer and stir continuously for about 6 minutes, till the egg is cooked and it is
completely dry
Add crushed peppercons and toss it well
Remove from heat and serve warm
Vazhachundu-Payar thoran (Banana flower -red beans )
Ingredients:Vazhachundu - 1
Vanpayar( red beans)- 1/2 cup
shallots(kunjully) - 10
Garlic thinly sliced - 1/2 tsp
salt to taste
oil
Mustard
Curry Leaves
Method
1.Clean and remove the outer layer of Vazhachundu and chop it

2. Cook the red beans(vanpayar),adding salt and water and keep it aside
3. Heat oil in a pan and add mustard seeds
4. When it starts to splutter add green chillies,ginger & garlic,shallots,curry leaves and saute it
till it is soft.
5. Add chopped vazhachundu,cooked vanpayar(red beans),grated coconut,turmeric powder,salt
and 1/4 cup of water and mix it well
6. Cook till it is dry
Serve with rice...
Mushroom-White beans Masala
Ingredients:Mushroom chopped - 2 cup

Canned White beans - 1 cup
Onion chopped - 2
Tomato chopped - 1
Ginger and garlic chopped - 1.5 tsp
Coriander powder - 1.5 tsp
Bay leaves - 1
Curry leaves
Salt to taste
Oil
Put 1 cup of Canned white beans in 2 cups of water and drain well.Heat oil in a pan
and add bay leaves and curry leaves, toss it well for a minute.Add chopped ginger,
garlic and chopped onions.saute well for 6-7 minutes or until it turns brown.add
chopped tomatoes and stir fry till the oil separates. Add chili powder, coriander
powder, turemeric powder and combine well. Add chopped mushrooms and toss
well for 3-4 minutes. Add drained canned white beans and sprinkle 3 tspns of water
and cook it on low flame until it is dry and the mushroom and beans is well coated
with masala.Add salt , garam masala and saute for another 2-3 minutes.Serve
warm!!!
Mushroom Roast
Ingredients:Mushroom - 2 cup
Tomato chopped - 1 large
Red chilli powder- 1 1/2 tsp( reduce it if u do not want it to be very hot)
Salt to taste
Oil
Curry leaves
Coriander leaves
Method
Clean and cut the Mushroom into half or big chunk pieces
Crush the ginger and garlic in a mortar and pestle or coffee grinder(i always
use coffee grinder for all my small grindings ;) )
Heat oil in a pan and saut chopped onions.this will take about 7-8 minutes
When the onion is well sauted and turns brown add crushed ginger and garlic and stir fry it
for 2-3 minutes and add chopped tomatoes and toss it well for 3 minutes.
Now stir in the chopped mushrooms and stir fry it ( for say about 6-7 minutes)
.Sprinkle a couple of tspns of water( if necessary) and saut for 3-4 minutes.
Add red chilli powder, garam masala , salt , curry leaves and 1/2 cup of water and cook it
covered for 5 minutes ( here is the problem with all i guess...Try adding a couple of tspns of
water instead of 1/2 cup) Or you can cook it uncovered...
Uncover it and simmer it for a couple of minutes until the gravy is thick or dry(okie my
readers gets it as gravy always...Do dfnyly roast it by simmering for some time...or dont add
even 1/2 cup of water..reduce the amount of water you use.. i did simmer it for some time
otherwise how will i get what you see in the pic ;)
Garnish with chopped coriander leaves
Serve warm with Chapati, Mango rice or coconut rice
Padavalanga - Mushroom Thoran
Ingredients:Padavalanga (snake guard)- 1 small

Mushroom chopped - 1/2 cup
shallots(kunjully) - 10
Garlic thinly sliced - 1/2 tsp
salt to taste
oil
Mustard
Method
1.Clean and finely chop the Padavalanga and mushroom
2.Heat oil in a pan and add mustard seeds
3.When it starts to splutter add green chillies,ginger , garlic,shallots,curry leaves
and saute it
till it is soft.
4.Add chopped Padavalanga/snake gaurd,grated coconut,turmeric powder,salt,curry
leaves and 1/4 cup of water and mix it well
5.Cook covered till it is done ,about 10 minutes.Uncover it and stir fry for 2 minutes
Serve with rice...
Vanpayar Oolarthiyathu
Red Beans With Spices and Coconut
Ingredients:Vanpayar/Red Beans - 1 cup

Onion/Shallots finely chopped - 1/4 cup
Crushed garlic - 2 tsp
Crushed pepper - 1/2 tsp
Chili flakes - 1/2 tsp
Coconut cuts - 1/4 cup
Curry leaves
Mustard seeds
Salt
Oil
Method:Soak the Vanpayar /Red beans overnight, drain and cook it with 1 cup of water till it
is done(not mushy)
Heat Oil in a pan and add mustard seeds.When they pop up add chopped onion and
saute till they are soft- 3-4 minutes.

Add coconut cuts and fry till they are brown.Add curry leaves,garlic and pepper and
toss it well for 2 minutes.Add chili flakes , mix well .
Add the cooked Red beans with cooking liquid if there is any , salt to taste and stir
gently so that it wont get mashed.
Let it dry on a low flame and Remove from fire and Serve warm .
Goes excellent with Kanji and Pickle.
Brussels Sprout - Cherupayar Thoran

Brussels Sprout - Green gram dal Stir fry
Ingredients:Brussels Sprout - 4-5

Cherupayar / Moong dal - 1/2 cup
grated coconut - 1/2 cup
Onion/shallots chopped - 1/4 cup or 1 small
Green chiles chopped -3-4
turmeric powder - 1/4 tsp(optional)
Ginger crushed - 1/2 tsp
garlic crushed - 1/2 tsp
pepper cons crushed - 1 tsp
Salt to taste
Oil
Mustard seeds
curry leaves
Method
Soak the cherupayar/moong dal in water for atleast 2 hours.
Cook the cherupayar with salt till it is done
Finely chop or grate the sprouts and set aside
Heat oil in a pan and add mustard seeds. when they pop up add curry leaves and chopped
onions and saut well for 4-5 minutes.
Add chopped crushed ginger , garlic and green chiles and stir fry a couple of minutes
Add turmeric powder , salt and chopped sprouts. Toss it well , sprinkle 1/4 cup of water and
cook it till is soft and dry.
Stir in the cooked cherupayar/moong dal and grated coconut and toss it well.Sprinkle 2 tspns
of water and let it stand on fire for 4-5 minutes, stirring frequently
Add the crushed pepper corns and toss it well
Remove from fire and serve warm
Banana Flower(Vazha chundu) & Rajma Kurma
Ingredients:Rajma (Kidney Beans) - 1 cup
Banana flower(Vazha chundu) chopped - 1 cup

Tomato chopped- 1
Gralic and ginger chopped - 2 tsp
Salt to taste
curry leaves
Mustard seeds
Red chillies
Oil
Method
Wash and soak Rajma overnight or for atleast 6 hours
Pressure cook it with salt for 2 whistles,drain the excess water and set aside
Heat oil in a pan and add Chopped onions and stir fry it for 5 minutes.Now add
chopped tomato,ginger and garlic. Saut it for 3-4 minutes.Remove from Fire and let
it cool
Grind this mixture along with grated coconut and salt.
Heat oil in a pan and add mustard seeds, curry leaves and red chillies.When they
pop up add red chilli powder and turmeric powder .Toss for a minute.
Stir in the chopped banana flower/Vazhachundu and saut it well for 7-8
minutes.Sprinkle a little water in between.
When it is cooked add the onion-coconut paste and combine it well with Banana
flower.
Toss it for a couple of minutes or until the raw smell goes.
Stir in the cooked Rajma,add 3 tsp of water and simmer for 4-5 minutes
Serve Warm!!
Cheera-Parippu thoran(Paalak-Dal thoran)
Ingredients:Cheera/Paalak chopped - 2 cups

parippu / Toor dal - 1/2 cup
Shallots - 8
Salt to taste
oil
Mustard seeds
curry leaves
Cook the parippu with turmeric powder and salt till it is cooked, but not mushy
heat oil in a pan and add mustard seeds.When they pop up add chopped green chiles, ginger,
shallots, curry leaves and saut well for a couple of minutes
Add chopped cheera/paalak and sprinkle a little water and saut well for 4-5 minutes
Stir in the cooked parippu, grated coconut, turmeric powder and salt and sprinkle a couple of
tablespoons of water and cook it covered fro 5 minutes
Uncover it , toss it well til it is dry.
Serve warm
Kudampuliyitta Chemmeen Olarthiyathu

Spicy and Tangy Prawns
Ingredients:Prawns/chemmeen - 1/2 kg
Ginger crushed - 2 tsp
Garlic crushed - 2 tsp
Chilli powder - 1 1/2 tsp
Turemeric powder- 1/4 tsp
Kokum/Fish tamarind/Kudampuli - 3-4 pieces
Coconut cuts- 1/2 cup
Curry leaves
Mustard seeds- 1 tsp
Salt to taste
Oil
How to make Chemmeen/Prawn olarthiyathu
Wash and devein the prawns if you are using fresh prawns
Soak the Kokum/Kudampuli in 1 cup water and set aside
In a small bowl combine Chili, coriander and pepper powder , salt, crushed ginger and garlic
and curry leaves
Apply this paste to the prawns and keep aside for 10-15 minutes
In a cooking vessel,(Clay pan or pot is the best) Combine the marinated prawn and the
Kokum/Fish tamarind with soaked water and cook it on a medium flame until the prawn is
done and dry.Prawns will get cooked fast,And do not overcook it cos it will get hard
Heat oil in a pan and add Mustard seeds.When they pop up addcoconut cuts and fry it for 2
minutes, then add chopped onion, curry leaves and saut till they turn golden brown.
Stir in the cooked prawns and toss it well
Let it fry on a medium heat for 6-7 minutes, stirring continuously.
Varutharacha Meen curry

Kerala Fish Curry in roasted coconut gravy
Ingredients:-
Fish - 1/2 kg ( You can use any fish , i used Salmon ,thats y the fish pieces are red)
onion chopped - 1 small
Green chiles slit lengthwise - 3
Crushed pepper corns - 1 tsp
Kodampuli/ Kokum/Fish tamarind - 2-3
Salt to taste
Mustard seeds
Curry leaves
Oil
For roasted coconut paste
Shallots - 3-4
How to make Varutharacha meen curry
Clean and cut the fish into medium pieces.Soak Kudampuli in 1 cup of water and set aside
Heat 1 tsp of oil in a pan and add the grated coconut , shallots and fennel seeds. dry roast
them by stirring continuously. When they start to turn brown add red chilli powder and
coriander powder and fry for a minute or so and remove from heat. dont forget to toss
it continuously because it can easily get burned. Add the chilli and coriander powder only in
the end , otherwise it will get burnt fast. let it cool and grind them to a paste by adding very
little water. I use , as always, coffee grinder for all my small deeds .
Heat oil in a pan and add mustard seeds.when they pop up add curry leaves, green chiles,
crushed ginger and garlic, toss them for 2 minutes and then add chopped onion and saut well
for a couple of minutes .
when they are soft add turmeric powder and the soaked kudampuli along with water and mix
well. add 1 or 1 1/2 ( depends on the qty of fish)more cup of water and add the fish pieces,
salt and crushed peppercorns .Cover it with a lid and simmer it for 8-10 minutes.Uncover the
pan and add the roasted coconut paste and simmer for another 10-12 minutes, until the gravy
gets a little thick( ur choice, some like it loose) and the fish pieces still hold its shape.
Kuttanadan Fish fry

Fish fried with Spices and curry leaves
Fish - 1/2 kg
Pepper crushed - 2 1/2 tsp
Ginger Garlic paste - 2 tsp
Vinegar/Lemon Juice - 1 1/2 tsp

Curry leaves - 1/2 cup
Salt to taste
oil
Method
Clean and cut the fish into medium pieces, pat dry well(you can use any fish
u want,i used tilapia fillet)
In a bowl combine Red chilli powder ,crushed pepper,GG

paste,Vinegar/Lemon juice and salt and make a paste.If the paste is too dry
add some oil to it.
Apply the paste to the fish pieces and set aside for 30 minutes- 1 hour
Heat oil in a pan , add curry leaves and stir well for 30 seconds.
Then add fish pieces and fry it for 8-10 minutes .Fry all the fish pieces batch
by batch, adding curry leaves with every batch
Drain on paper towels and serve warm
Karimeen Fry
Fried Spicy Pearl Spot fish
Ingredients:Karimeen/Pearl Spot - 1 nos (Available in kerala stores in US by Narmada Brands)

Ginger- Garlic paste - 1/2 tsp
Fenugreek Powder - 1/4 tsp
Salt to taste
Oil for frying
Curry Leaves
Method
Mix all the powders and salt and adding a little water make a paste with it.
Apply the paste to the fish and refrigerate it for atleast 2-3 hours
You can deep fry or shallow fry it as per your choice!!!!!( Add curry leaves while
frying)
Cabbage Thoran/Stir fry
Ingredients:Cabbage Shredded - 1 small

Ginger chopped - 1/2 tsp
Mustard seeds
Curry leaves
Salt to taste
Oil
In a bowl combine shredded cabbage, Grated coocnut, chopped ginger, green chiles
, turmeric powder an salt and mix well with your hands.Heat oil in a pan and add
mustard seeds, when they pop up add curry leaves and chopped small onion.Saute
for 3-4 minutes and add the cabbage-coconut mixture and combine it well. Keep
everything to the centre of the pan ad cook it covered on a low flame for 5-6
minutes.Uncover and saute for 2-3 minutes and remove from heat.Serve warm
In Microwave:Combine all ingredients and mix well with hands in a microwave safe bowl.You can
add oil if you are using it . Microwave in high power for 4 minutes, open it,, stir well
and again cook for a minute. Let it stand for 2 minutes and remove.
Carrot Pachadi
Ingredients:
Carrots- 2nos finely minced
Onion - 1 nos finely chopped
Ginger - finely chopped 2 tsp
Green chillies - 4 Splitted
Curd - 1 1/4 cup
Curry leaves
Mustard seeds
shallots
Oil
Red chilli
Method
Heat oil in a pan and saute finley chopped onion,ginger and green chillies
.Saute it well for 2 minutes
Add finley minced carrots and saute it again for 2 minutes.(I dont add usually
grate carrots,cos,its tastes different.So i prefer to mince it with a knife)
Cook it in medium flame by adding 1/4 cup water.When it is cooked remove

from fire
Let the mixture cool ...and then add thick curd to it and mix it well.
Heat oil in a pan and add mustard seeds,curry leaves.when it splutter add red
chilli and shallots
Pour this over the carrot and combine it well!!
Cabbage & Peas Stir fry
Ingredients:Cabbage finely shredded - 2 cup

Frozen Peas - 1/2 cup
Grated coconut - 2 tbsp
Green chillies chopped - 3
Ginger chopped - 1 tbsp
Asafetida - 1 pinch
Salt to taste
Oil
Dried red chilli - 1
Mustard Seeds
Method:
In a coffee grinder,crush green chillies and ginger to a paste
Heat oil in a pan ,add mustard seeds,let them pop up
Add chilli-ginger paste and asafetida and toss for a few seconds
Add shredded cabbage and peas.
Sprinkle in salt and saut till they turn soft and translucent
Pour in a few table spoons of water and cover it with a lid
Cook it in a medium flame,add water in between if necessary,for 5 -7 minutes
Sprinkle grated coconut and toss it for a minute or so
Serve hot
Avial
Ingredients:-
Vegetables - (drumstick,carrot,beans,okra,elephant yam,cucumber, Potato,snake

gourd) - 2 cup( you can use any veg of your choice..)
Cumin seeds - 1 tsp
Green chilli - 6-8
chilly powder - 1/2 tsp
Curd - 2 1/2 tsp
Or
Tomato diced - 1
Salt to taste
oil
curry leaves
Method
1.Chop all the vegetables in medium length
2. Cook the vegetable with turmeric powder,chilly powder,salt and desired qty of
water.drain the excees water
3. Grind the grated coconut with cumin seeds, green chillies and salt
4 Add this paste to the cooked vegetables and mix it well...be careful not to mash
the vegetables
5.keep it in a low flame for 3-4 minutes
6.Add curd to this mixture and combine it well...Or if you are using Tomatoes, cook it
with vegetables.
7.before removing from fire add 2 tsp of oil and curry leaves
8. Serve it with rice
Tuna Thoran
Tuna with grated coconut
Ingredients:Canned Tuna - 1

Tomato chopped - 1
Curry leaves
Mustard seeds
Oil
Salt to taste
Method
Drain canned Tuna and set aside.Heat oil in a pan and add mustard seeds, when
they pop up add
curry leaves and chopped onion.Saute for 4-5 minutes and then add chopped
tomato , ginger and
green chili.saute for 3-4 minutes or till the tomatoes are soft.Add tuna , turmeric
powder and grated coconut, combine well. Keep everything to the centre of the pan
and cook on a medium flame for
5-6 minutes.Remove the lid and saute for 2-3 minutes or till it is dry and remove.
Serve Warm
Fish Tandoori
Ingredients:Fish fillets or Steaks - 2( I used Tilapia fillets)

paprika powder - 1 1/2 tsp
Ground Cumin - 1/2 tsp
Ground fennel seeds - 1/4 tsp
Yogurt - 2 tsp
Oil - 1 tsp
Salt to taste
Togarnish
Lemon slices-2
Onion slices-2
Green chillies-2 slit lengthwise
HowtomakeFishtandoori
Wash the fish fillets and then gently pat dry them with paper towels
Put the yougurt in a bowl with oil, paprika,ground cumin and fennel seeds, chili powder and a
little salt.Mix well together
Place the fish fillets in the bowl and rub well with the tandoori mixture.Cover the bowl and
leave in a cool place to marinate for 4-5 hours
Transfer the Fish to a hot grill and grill for 15-20 minutes.
OR
Transfer the marinated fish to a shallow , oven proof baking dish.Bake uncovered in a
preheated oven at 350 degree F for 25 minutes.
Serve warm garnished with lemon, onion and green chilies.
Tuna curry
Ingredients:Canned Tuna - 1
Shallots - 5 nos
Garlic thinly sliced 1 tsp
Ginger thinly sliced 1tsp
Red chilly powder - 1 tsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Tamarind(Kudampuli) - 2 medium pieces
Salt to taste
oil
Mustard
Curry leaves
Soak Kudampuli and keep it aside for 10 minutes
Heat oil in a pan and add mustard seed
When the mustard seeds start to splutter add shallots,,ginger ,garlic and
curry
leaves.Saute it till they are soft
Add the Chilli powder,coriander powder,turmeric powder and fenugreek

powder & salt to the pan and fry on a low heat for a minute
Add the soaked Kudampuli and water .Bring it to boil
Add the Canned Tuna and cook on a medium heat till the fish is cooked and
gravy is thick
Before removing from the heat, add 1 tsp of oil to the curry
Kovakka Mezhukkupuratty (Tindora /Ivy gourd Fry)

Ingredients:Kovakka/Tindoora - 250 gms
Onion chopped - 1
Crushed garlic - 2 cloves
Curry leaves
Mustard seeds
Salt to taste
Oil
Method:Clean and Slice Kovakka/tindora lengthwise . Heat oil in a pan and add mustard
seeds .
When they pop up add chopped onion and curry leaves and saute till they are soft
4-5 minutes.
Add crushed garlic and fry it again for 2-3 minutes.Add chili powder and turmeric
powder and combine it well. Slide in the tindoora pieces and toss it well so that it
get mixed with the masala.
Sprinkle 3-4 tspns of water and cook it covered till they are soft . Uncover it, and let
it stand on a medium flame till it get fried .take care not to burn it by stirring
occasionally.!!!
Serve warm
Bhindi Masala
Sauteed Okra with Indian Spices
Ingredients:Bhindi/Okra - 250 gms

Onion chopped - 1
Green chilli chopped - 2
Red chilli powder - 1/2 tsp
Amchur powder(Dry mango powder) - 1/2 tsp
Cumin seeds- 1/2 tsp
Salt Oil
Method:Wash and pat dry the Bhindi/Okra and cut into long pieces.Heat Oil in a pan and add
cumin seeds
and fry it for a minute.
Add chopped onions and saute till they are soft and add chopped green chillies and
fry for another
two minutes.
Add chilli, coriander and turmeric powders and toss well.
Stir in the chopped Okra pieces and combine it well.Cook covered on a medium
flame , stirring occassionally.
Add salt and Amchur powder. When the Okra is cooked and raw smell goes, remove
the lid and
saute well for 4-5 minutes. Remove and serve warm
Gobi Manchurian
Corn flour - 3 tsp
Egg (optional)- 1
Salt to taste
Oil for frying
Method
Boil 4 cups of water and set aside.Clean and cut the cauliflower into medium size
florets. Put the cauliflower florets into the boiled water and let it stand for 10-15
minutes. drain and pat dry the florets.(This is to kill all the germs from the Veggie)
Combine all purpose flower,corn flour, chili powder,paprika powder , beaten egg and
salt and make a thick batter by adding a little water. Dip the cauliflower florets in
the matter and deep fry it, till it turns golden brown. Drain on paper towels.
Heat oil in a pan and add diced onions, ginger and garlic.Toss it for a minute and
add Green chiles, capsicum and 2 tsp of Spring onion. Saute for 2 -3 minutes.( This
should nt be allowed to get sauteed well)Add paprika powder, soya sauce, chilli and
tomato sauce and salt.If you are adding cornflour , mix it with 1/4 cup of water and
pour to the pan.
Stir in the fried cauliflower florets and combine it well. Take out the seeds from the
dried red chili and add it to the pan. Simmer for 3 minutes and remove from heat
Serve warm , garnish with spring onions. Goes well with chapati , Chicken fried rice
and Veg fried rice.
Cheers!!!!
Beans-carrot thoran
Ingredients:Beans chopped - 1 cup

Carrot grated - 1/2 cup
Small onion chopped - 1
Green chilies chopped - 2 -3
Mustard seeds
Curry leaves
Oil
Method:Heat oil in a pan and add mustard seeds.When they pop up add chopped small onions , green
chiles, ginger and curry leaves . Saute well till they are soft.
Add turmeric powder and mix it well. Stir in the chopped carrots and green beans and toss it
well.Sprinkle a couple of tablespoons of water and simmer it covered for 7-9 minutes , until
they are cooked and the raw smell disappears, stirring occassionally so that it wont stick to
the bottom.Stir in the grated coconut and cook it uncovered for another 5 minutes .
Serve warm
Cauliflower mezhukkupuratti
Spicy Sauted Cauliflower
Garam masala - 1/2 tsp(optional)
Oil
Salt to taste
Mustard seeds
Curry leaves
Method
Cut the cauliflower into florets leaving the leaves and the stem
Bring three cups of water to boil and add the cauliflower florets and a little salt
Boil it for 4-5 minutes and drain.Let it cool

Add red chilli powder , turmeric powder and garam masala to the cauliflower and marinate it
well , set aside for 10 minutes
Mean while heat oil in a pan and add mustard seeds .When they pop up add curry leaves and
onions and saut it well .When they are soft add crushed ginger , garlic and toss it well
Add red chili flakes and combine well
Stir in the marinated cauliflower , salt and sprinkle 2 tspns of water and simmer it for 10-15
minutes, stirring frequently
Stir fry it till they are cooked and sauteed well.Remove from heat and
Serve warm
Mango Rice
Ingredients:-
Long Grained rice - 1 cup

Green/raw mango - 1 cup(cut int0 small pieces)
Grated Coconut - 4 tsp
Mustard seeds - 1 1/2 tsp
Asafoetida powder - 1/2 tsp
Red chillies - 2
Peanuts - 1/4 cup
For tempering
Mustard seeds
yellow split peas- 1 tsp
red chilli
curry leaves
Oil/Butter
Method:-
Cook the rice with 2 1/4 cup of water.Set aside
Place mustard seeds,asafoetida powder , red chillies,turmeric powder,3/4 cup

green mango and grated coconut in a blender and blend into a fine paste.Set
aside
Heat oil in a pan, add mustard seeds.When they pop up add yellow split
peas,red chilli and a few curry leaves and saut for a minute
Add peanuts,Remaining 1/4 cup mango. saut for a few minutes ,until the
mago is cooked.
Now add the mango coconut paste and saut till the raw smell disappears.In
a low flame,stir in the rice little by little,until well mixed
Serve Warm with Onion raita and Pappads

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Mutton Biryani - Easter Special

Lamb/Goat Biryani with Chut

Onion finely chopped - 1 medium

Ingredients:Basmati Rice - 2 cup

Garam masala - 1 1/2 tsp

Ingredients:Basmati Rice - 2 cup

Chemmeen Biryani/Prawns Biryani

For Chemmeen/Prawn masala

Large onion (finely chopped)- 1

Onion chopped - 1 small

Cut idli into medium size pieces

Stir in chopped onion,green chilies and ginger and saut well .

Add Grated carrot and peas and saut well,stirring frequently

Now add chili powder,turmeric powder and salt

Garnish with fried cashew nuts and raisins and

Ingredients:Urad dal - 1 cup

Then grind the cooked rice,aval and fenugreek seeds to a paste

Brush Ghee or oil to the idli thattam

Serve it with coconut chutney or Sambar

Ingredients:Toor dal - 1 cup

Pour it over the sambar

In a large bowl combine all the ingredients except Ghee.

Appam(laced rice pancake)

Ingredients:Idli rice/Basmati rice - 3 cups

Cauliflower - Carrot Thoran

Ginger thinly sliced - 1/2 tsp

Pour this over the carrot and combine it well!!

Ingredients:Beans chopped - 1 cup

Carrot - Potato Mezhukkupuratti

Carrot Thoran /Stir fry

Ingredients:Grated carrot - 2 cup or 4-5 carrots

or Tomato sauce - 3 tsp and chili sauce - 2 tsp

Kumbalanga Moru kachiyathu

Ingredients:Kumbalanga diced - 1 cup [pumpkin]

Green chilli - 3-4 nos

Stir it well continuously for 3- 4 minutes and remove from fire

Chakka kuru Manga curry

Ingredients:Chakkakuru (Jack fruit seeds) - 1 cup

Ginger fnly chopped - 1 tsp

Pavakka - Tomato curry

Today I m bringing you a simple but yummy Charu curry.

How to make Pavakka Tomato Charu curry

Ingredients:Mushroom chopped - 250 gm

Simple Dal curry

Ingredients:Red Lentils / Masoor dal - 1 cup

Ingredients:Chicken boneless- 1/2 kg(cut into small cubes)

Onion diced - 2 small

Vegetable Fried Rice

Ingredients:Basmati Rice - 2 cup

Soya sauce - 1 1/2 tsp

Marinate the cubed eggs and set aside for 20 minutes.

In the same pan,saute ginger,garlic and green chillies for a minute

Chicken Fried Rice

Ingredients:Grated Coconut - 1 cup

Dip this balls in beaten egg and roll it in bread crumbs

Deep fry it and drain it in paper towles

Serve Warm with Onion salad or ketchup

Ingredients:Chicken - 250 gms

Kuttanadan Duck curry

Marinade the duck pieces with pepper powder and salt.

Now add Vinegar ,salt ,currly leaves,Cloves,and mace.mix it well

Allow it to cook on a medium flame till the meat is tender.

Garnish it with Curry leaves and serve hot!!!

Goes well with Rice and Appam