Guacamole (Avocado Dip)

 

Ingredients:

 

 Avocados – 2
Onions – 1 small, chopped
Jalapenos Chilly - 1 chopped

Tomatoe – 1/2 medium, chopped (Remove seed)
Cilantro – 6 sprigs, chopped

Black Pepper –  1 tsp

Lemon Juice  - 1 tsp
Salt

  Preparation :

1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

2. Mash the avocados using a fork/spoon but take care not to  make it like a paste .  
3. Add Onions Chilly , cilantro , tomatoes,  lemon juice salt and black  pepper .
4. Mix it well , cover bowl with a plastic wrap and keep it  refrigerated .
5. Serve  as dip or with any Mexican dish .

Note :

Avocados should be ripe enough for this . Check the ripeness by gently pressing the avocado .

Add roasted cumin powder to get an Indian flavor .

If the guacamole  need to be kept in the fridge for more time , then add tomatoes just before serving .

Spicy Sardine curry

Ingredients :

Sardine : 8-10

Ginger  : 2 tbsp (finely minced)

Garlic : 4 cloves ( finely minced)

Cambogia  / Kudampuli : 2 pieces 

Shallots /Finely chopped onion : 1/4 cup

Green chilly - 2

Kashmir Chilly Powder  : 3 tsp 

Turmeric Powder : 1/4 tsp

Red Chilli Powder : 1 1/2 tbsp

Water : 2 cup
Coconut Oil : 2-3 tbsp
Curry leaves : 2 sprig
Salt to taste

 Preparation  :

1. Soak the kudampuli pieces in  half cup warm water for 15 mins.

2. Heat a pan  and pour coconut oil . Add the shallots ,  ginger and saute till it turns brown .

3. Add all the powders  and saute for 1 min .

4. Now add the Kudampuli pieces, salt  and the water  and bring it to a boil .

5. Add the sardine pieces and swirl the pan to  mix it with full masala .

6. Add the green chillies,garlic pieces,and curry leaves on the top of the  fish , cover and cook at medium heat for 15  mins .

7.Swirl the pan  in between , but do not use spoon . Add the salt as needed .

8. Once the gravy is medium thick turn off the stove and add coconut oil ,the curry leaves to fish curry.
9. Keep the curry covered for half an hour before serving .

  

Note :

The curry will get authentic taste if it is made in manchatti/earthen pot .

If u do not prefer much spicy curry , you can add paprika and reduce the amount of chilly powder . 

Pepper Beef fry

Ingredients :

Beef - 1 kg ( 2lbs)
Onions - 2 nos
Green chillies - 8 nos
Ginger(chopped) - 2 tbsp

Garlic (Chopped ) - 10 pods
Cinnamon - 1" piece
Cloves - 5 nos
Cardamom - 3 nos

 Fennel Seeds - 3 tsp

Bay leaves - 2 nos

Coriander powder - 2 tsp
Black peppercorns - 15-20 ( According to spice level)
Turmeric powder - 1/2 tsp

Vinegar   - 1 tsp

Curry leaves  2 sprig

Salt - to taste

Preparation :

1)Clean and cut the beef into small pieces.

2) Marinate beef with half of garlic  and ginger , turmeric powder , salt and vinegar . Keep it refrigerated  for   half an hour .

  3)Slice onions into medium length . Heat oil in a pan and add cinnamon , cardamom, cloves , Fennel and Bay leaves . Saute for 20 sec . Add the remaining chopped ginger  and saute . 

 

4)  Add the Onion and saute till dark brown . 

5)Grind the peppercorns . Add the  coriander powder , turmeric powder to the pan  and saute for 1 min.

 6)Meanwhile pressure cook the marinated beef   for 15 mins . Beef should be 3/4 cooked .

 7) Add the cooked beef to the masala and  saute in the high heat  for 1 min .

 8)Reduce the heat to medium . Now add  the crushed pepper corns and remaining garlic and roast till all the gravy evaporates.

9)Add the green chillies and curry leaves when the beef is dark brown in color . 

10)Add vinegar/lemon juice  if you prefer a little sour taste .Saute for 2 mins . 

11)Delicious Pepper beef fry is done . Serve it with chappathi/Kerala Parotta .

Note :

 You can add garam masala later if you do not have whole spices . It would be more tasty if you add whole spices as it give more flavor to the beef .

Always add green chillies towards the end of cooking, it will give nice flavor and a nice look to the dish .

Prawns Masala Fry

      INGREDIENTS

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

 Method of Preperation

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

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

Canned Tuna Pasta

Ingredients :


Penne Pasta - 1 lb pk
Canned Tuna - 7 oz Can
Pasta sauce - As reqd

Onion Sliced lengthwise - 1 Cup

Chilly Flakes - 1 tsp

Olive oil - For roasting 

Garlic - 2 cloves

Parsley Leaves - As reqd

Oregano Leaves - As reqd

Grated Parmesan Cheese - For Garnishing 

Method :

1. Cook the pasta as per the instructions , once pasta is  cooked drain it and place it under a cold water stream for 1 min  . This will help to avoid pasta sticking together . 
2. Meanwhile take dry pan and add minced garlic and oilve oil . Now turn on the stove , this will help not to burn the garlic in hot oil as well as give oil  nice aroma of  garlic . 
3. When the oil is warm and garlic is roasted add some oregano and chilly flakes . 
4. Add the onion and just saute for 1 minute . dont cook onion for long time , add minced tuna and combine well  and cook for 3 minutes .
5. Add the pasta sauce and mix well , taste the salt  and add if required .
6. Add the cooked pasta , give it a stir .
7. Garnish with parsley leaves and grated cheese .   

Note : You can replace chilly flakes with pepper , or can avoid it if using a hot pasta sauce . 

Cheerathande(Red spinach stem) Theeyal

Ingredients

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

Method of Preperation

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

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

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

4.Grind it well into a thick paste

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

Chicken Tikka Masala

Ingredients:

   For Marinade

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

            For the gravy:

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

                 Preparation:

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