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

Fish Pollichethe(baked in plantain leaf)

Ingredients
1. 1 kg pomfret, Pearlspot(karimeen)

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

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

For the masala paste and gravy

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

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

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

Milk Peda ( Microwave oven Method)

Who doesn't like Indian sweets ??? Especially milk pedas ..Hmm yummyyyyy !!!

Here  is an easy recipe ,  with just 3 ingredients and can be prepared so quickly . Adapted from showmethecurry , Thanks Anuja n Hetal for this wonderful easy recipie.

Ingredients:
Milk Powder – 2 cups 
Sweetened Condensed Milk - 1 can
Unsalted Butter – 1  stick (4oz)

Method:

1.     Melt butter in a ovensafe dish .Add milk powder and mix well.now add condensed milk and mix well avoiding lumps .
2.     Cook in the microwave for 3 minutes, stir the mixture very well after each minute, stirring is very important .
3.     Once this is done allow the mixture to cool down enough to handle.
4.     When it has cooled down,take a little  mixture and make balls after greasing the hands with a little butter/ghee.
5.     Gently press the balls and flatten them to shape,round and flat.
6.     Decorate them with any dry fruits or almonds, cashew,pista. Let the pedas set and cool down.

Note : Keep in refrigerator to keep for a longer time.

Tandoori chicken (Conventional Oven method )

Ingredients:

Chicken – 5 pieces 

Potato  - 2

Carrot  - 1 

Onion - 1

For Marination :

Yogurt - 1 1/2 cups, well beaten

Ginger Paste – 1 tbsp

Garlic Paste – 1 tbsp

Red Chili Powder - 1/4 tsp

Paprika – 1/2 tsp (Red Food Color also can be used)  

Tandoori Masala - 1 tbsp

Coriander Powder – 1 tsp

Cumin Powder - 1 tsp

Salt – to taste

Lemon Juice – 1 tbsp

Green Chili - to taste, ground

For Basting:

Lemon Juice – 1/2 cup

Tandoori Masala- 1/2 tsp

Salt – to taste, optional

Oil - 1 tsp

Method:

1. Wash the Chicken well and with a knife, make 1-inch slits in it.
2. Put the chicken in a gallon size zip lock bag and add in the Lemon Juice, half of the salt and chilly powder.
3. Give it a good mix and let it sit while getting the marinade ready.
4. Pour all of the marinade ingredients in a bowl and mix well.
5. Do a taste test for the marinade and adjust the salt and other spices as needed.
6. Add the marinade to the chicken (in the zip lock bag) and give another good mix. Make sure all the pieces get well coated with the yogurt mixture.
7. Store in the refrigerator to marinate overnight or minimum of 4 hours for best results.

1. Pre-heat the oven to 400-450 deg F . Cut the potato , carrot , onion into big chunks .In a oven safe dish spread the cut vegetables , and make a bed for chicken . these veggies will absorb the juice which ooze out from chicken  .
2. Get the baste ready by mixing all the ingredients together.
3. With tongs, place the chicken on the bed of veggies .
4. After 10 mints Flip the chicken, coat it with the baste and allow it to cook for a few minutes.  Flip again.  Baste again. Repeat a couple of times until the chicken is fully cooked.
5. The Chicken needs to cook for approximately 30 minutes total.
6. Remove Chicken into a platter.  Always let it sit for a few minutes before serving to allow the juices to settle in..

Note : You can use drumsticks also for the recipe . Drumsticks need lesser time for cooking as compared to thighs . Also you can use a wire rack used for grilling instead of veggies .

Spicy Chettinad Chicken curry

I have been trying various chettinad chicken , and finally I got the perfect recipe , courtesy :Kothiyavunnu.com . I tried only with a little variation and it came out reallly nice !!!

Ingredients:

Chicken : 1 kg 

Pearl onions : 1 cup (If using Onion finely chop it )
Kashmiri Chilli Powder : 1 tbs
Tomatoes : 2  (small, finely chopped)
Turmeric powder : 1/2 tsp
Bay leaves : 1

Chicken masala : 1 tsp
Curry leaves : 2 sprig
Coconut milk : 1 cup 

Salt to taste
Oil : 1 tbsp

For Marination :

Ginger Garlic paste : 1 tsp 

Turmeric Powder :1 tsp 

Pepper Powder :1 tsp 

Lime juice - as reqd

For grinding :
Cumin seeds : 3/4 tsp
Fennel seeds : 3/4 tsp
Coriander seeds : 11/2 tbsps
Dried red chillies : 7-8 or to your spice level
Pepper corns : 1 tsp
Cardamoms : 3 pods
Cloves :  2 nos
Cinnamon : 1" stick
Curry leaves : 1 sprig
Oil : 1/2 tsp
Green chillis : 3-4
Garlic : 5-8 cloves
Ginger : 2" piece
Poppy seeds : 1 tsp

Method of Preparation :

1. Wash and cut chicken into medium sized pieces ,marinate with above ingredients and keep it aside 

2. Soak poppy seeds in warm water for 10 mts.(You can replace it with cashew , I used cashew around 2     tsp )
3. Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
4. Heat a frying pan to medium-high, add 1 tsp oil. When hot, add the cumin seeds, coriander seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom, cloves dried red chillis,curry leaves, stirring constantly until lightly roasted. Cool and grind to a powder.
5. Heat oil in a large saucepan over a medium-high heat. When hot, add the bay leave.shallots/small onions and curry leaves and saute till transparent.
6. Add the kashmiri chilli powder , turmeric powder , chicken masala, coriander powder  and just stir for few seconds.

7. Add the grounded ginger,garlic,green chilli and poppy paste. Continue to stir and fry for about 4 minutes, drizzling little water to prevent sticking.
8. Add chicken and cook on high heat,stir until they are well coated with the masala for about 4-5 minutes.
9. Reduce to medium heat, add salt,tomatoes and combine well.
Cook the chicken for 4-5 mts, uncovered, Now add the coconut milk and 1/2cup of water(if needed) allow to boil.
10. Turn the heat to medium low, cover and simmer until the chicken is almost cooked, about 20-25 minutes. Open lid and combine well.
11. Finally add the ground masala powder and cook for 3 mts. Turn off heat.
12. Garnish with curry leaves/coriander leaves .Yummy chettinad chicken curry is ready.

Note : This Chettinad chicken curry is spicy , you can reduce the no of red chillies used in the grinded masala if needed . 

White tea cake

Ingredients:

•  All purpose flour 2 cup
• Eggs - 6 (White only)
• Vanilla essence 2 Tsp
• Baking powdr 2 Tsp
• Unsalted butter 1 1/2 stick
• Salt a pinch
• Milk 3/4 cup 
• Sugar 1 1/2 cup                                    

       

Method

1. Spray two 9 inch round pan with cooking oil and powder some all purpose flour 
2.  Preheat oven to 350 deg F . 
3. In a large bowl, beat butter and sugar for 5 min till it turns fluffy using a hand mixer in med speed
4. Mix the flour , baking pdr and salt in a medium bowl.
5. Combine vanilla essence, egg whites and milk ,
6. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the milk. Beat in another third of flour mixture, then second half of milk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a wooden spoon .
7. Pour this batter into the greased pan and bake it for 25 to 30 mins.
8. Keep the cake in pan for atleast 15 min before inverting onto the plate or wire rack .
    
   
    
   
   

Prawns/Shrimp pickle - chemmen achar

Ingredients

Prawns(medium sized) - 500 g 

Garlic - 25-30                          
Ginger - 200 g chopped
Gingelly oil - As reqd
Salt - As reqd
Chilly powder - As reqd

Ginger garlic paste - 2 tsp

Turmeri Powder - As reqd
Vinegar - Little

Preparation :

1)Marinate the prawns with chilly powder , turmeric powder , ginger garlic paste and salt for 1 hour.

2)Heat oil in a pan or a kadai.

3)Fry garlic lightly in it and set aside.

4)Fry ginger in the same oil and keep it aside too.

5)Fry prawns and keep it aside.

6)Fry some green chillies in the same oil.

7)Mix together chilly powder and vinegar to a paste and fry this in the remaining oil.

8)Add all the above fried ingredients into this and mix well.

9)Allow it to cool.

Note : 

While adding chilly powder better to turn off the heat as it may get burned .

You can Deep Fry the  shrimps if needed for keeping longer time . 

Transfer to bottle only when it is completely cold .

Varutharacha mutton curry / Kerala style mutton curry

 

Ingredients :
 

Marination

Mutton/(Goat/Lamb) : 1/2 lb /250 grms (cut into medium size pieces)
Turmeric powder : 1/2 tsp
Red chilly powder : 1 tsp
Coriander powder : 1 tsp
Ginger-Garlic paste : 2 tbsp
Vinegar/lime juice : 1 tsp
Salt to taste

Gravy

 
Onion : 1

Green chilly : 2-3 nos 

Ginger : Crushed 1 tsp

Garlic :Crushed 1 tsp

Tomato : 1

Fresh Crushed Pepper powder : 1 tsp
Gram Masala powder : 1 tsp
Curry leaves : 2 sprigs
Coconut Oil : 1 tbsp
Salt to taste

Coconut pieces : 3 tbsp

For Coconut Gravy

Grated Coconut  :  1 1/2 cup (Grated)

Turmeric Powder  :  1/4 tsp
Red Chilly Powder  :  2 tsp
Coriander Powder : 2 tsp

Cumin Powder : 1 tsp
Curry Leaves : 3 sprig 

 

     

    Method of Preparation :

1.  Clean and wash the mutton and drain off the excess water and set it aside
2.  Marinate mutton pieces with above marination ingredients for half an hour .
3. Roast  the grated coconut with  2 sprig of curry leaves until completely dry. 
4. Fry the spice powders also until it become dark .
5. Cool the mixture and grind it  to a fine paste.
6.   Pressure cook the mutton with very little of water and cook 
7.  In a pan add oil and  add the sliced onions,and saute till it turns to translucent and golden in color.
    Add fresh curry leaves,green chillies , ginger , garlic  and saute it on the low heat for few minutes.
8.   Add  mutton with gravy,add pepper powder,salt and gram masala ;  now add tomatos and saute it for 3 mnts
9. Add the coconut gravy and cook it on a low flame untill the gravy thickens .
10. Heat coconut oil in a pan and shallow fry the coconut pieces to golden color and add small onions and saute for 2 mints.
11.  Season the mutton gravy with this coconut pieces and shallots .Serve with rice, appam , or roti

              

Sooji/Rava Laddu

 

Ingredients:

• 1 cup fine sooji/rava
• 1 cup sugar                                                       
• 10 Cashew nuts/pista/almond crushed
• 1 tea spn raisins ( I prefer Golden Raisins)
• 1/2 tea spn cardamom powder
• 1/2 cup milk
• 1-2 tbl spn Ghee
• 1 Cup grated coconut

 Method:

1. Take a pan add Ghee then add all dry fruits let they change the colour little bit.
2. Now add  grated coconut fresh then add semolina and saute them in very low flame till it changes into  brown colour.
3. Add Sugar and keep mixing in very low flame for 3 min then switch of the flame and add warm milk to it keep mixing.
4. Lastly add Cardamom powder mix well and transfer it to a plate.
5. Take that laddu mixture into your hand and make small dumplings and let it dry for 2hrs.

Note : You can replace milk with water if you want to keep it for a longer time .

Anchovy/Kozhuva Pattichethe/Thoren

Ingredients

Kozhuva / anchovies - 1 lbs cleaned

 kudam puli - 2 pieces

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

Turmeric powder - 1/2 tsp

Red chilli powder - 1 tsp

Salt to taste

Grated coconut - 1 cup

Small onions/shallots - 3 nos

Green chillies - 2

Ginger - 1/2 inch piece (peeled)

Curry leaves

Method of cooking

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

Red Cheera/Spinach Thoren

Ingredients

Red Cheera/Spinach chopped fine – 5 cups                
Grated coconut – 1 cup
Shallots chopped – 6
Green chillies chopped – 4
Garlic chopped – 1/2 tsp
Turmeric powder – 1/2 tsp
Mustard seeds – 1 tsp
Curry leaves – a sprig
Salt – to taste
Oil – as needed
Method of preperation:-
Grind grated coconut,turmeric powder,green chillies and garlic  and keep aside.Heat oil in a pan and add mustard seeds into it.Allow it to splutter,then add curry leaves,stir and add the chopped spinach.Stir for few minutes and mix in the cocunut paste.Add salt,stir and cook until all the water evaporates and Thoren becomes dry.Serve with rice.

KAPPA BIRIYANI

Ingredients

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

 Method of preperation (beef)

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

For Boiling Tapioca

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

For Dry Roasting and Grinding

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

Preparation Method

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

Prawns(Chemeen) Easy Roast

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

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

6.Remove from stove and garnish with curry leaves

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

Fish Molee

Ingredients

Pearl spot/karimeen  or Salmon or pomfret - 2 Lbs

Cocunt milk  - 1 can

Turmeric powder - 1 and half tsp

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

Pepper powder - 1 tsp

Garam masala  - 1 tsp

Coriander  powder - 1 tbsp

Onions -  3 (sliced very thin)

Tomatos.cut circle  - 2

Ginger -1 inch  cut  thin  in 2-3 cms

Garlic 2-3 cloves

Cardomon -2 nos

Cloves - 3 nos

Green   chilli    splitted (long) -6 nos

Vinegar - 1 tbsp

Oil

Salt 


Preparation

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

For gravy

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

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

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

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

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

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

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

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

Chakkakuru(Jackfruit seed) Masala Mazhukkupuratty

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

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

Serve with rice.

Vendakka (Okra) Palu curry

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

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

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

Travancore Chicken Masala

 
Ingredients
Chicken -2 pounds(cut into pieces)
Onions -3 nos(slice very thin)
Shallots(Kunjulli)-6 nos
Ginger -2 inches(minced)
Garlic -6 cloves(minced)
Tomato-2 (chopped)
Curry leaves -6-7nos
corriander leaves reqd
salt as reqd,Oil as reqd
Chicken masala(Eastern)-3 tbsp
Cloves-3,Cardomom-3 Star anise-1 bayleaf-1 cinnamon-1 small stick
fennel seeds-1/2 tsp

Method of preperation
1.Marinate the chicken pieces with 1 tbsp of Chicken masala ,little salt, 1 tsp vinegar and keep for 1 hr.
2.Shallow fry marinated chicken pieces and remove from oil
3.Saute Onions,shallots ,Ginger,garlic ,curry leaves ,Clove,Cardomom, Star anise,bayleaf, cinnamon,fennel seeds all together .Sautee until Onion becomes brown.
4.First mix the chicken masala with little bit of water .
5.then again  Sautee Chicken masala with the Onion mix .Keep doing that until masala and oil seperates.
6.add tomato and coriander leaves into the masala.Mix well
7.Add shallow fried Chicken pieces and salt needed then cover the Pan and cook .

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

8.Garnish with coriander leaves .

Palappam

Ingredients
Rice flour(very nice ) - 2 cups
Active dry yeast - 1 tsp
Rice flour(for making thick paste(kurukku)-2 tbsp
Sugar - 3 tsp
Coconut  Milk(thin)-3 cups
Salt - As reqd

Method of preperation

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

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

Vendakka Mezhukupuratti / Okra Fry

Ingredients

Okra (ladies finger) 1/4
Onion  - 1 big
Chilly Flakes - 2 Tsp
Turmeric pdr - 1/2 Tsp
Garam masala - 1/2 Tsp
Curry leaves  - 2-3 spigs
Salt  - To taste
Oil - As required

Preparation

 

1. Clean and cut the okra (vendakka) into thin pieces. 

2. Heat oil in a pan and add sliced onions add curry leaves. 

3. When the onions  turns goldren brown add chilli flakes and saute for 2 mints .

4. Add okra and stir it for few minutes and add the turmeric,garam masala pdr into it and combine well.

5. Reduce the heat. Stir it occassionally till it turns dry and crispy.

6. Add the required salt  , and remove from the heat .