Egg Curry

Ingredients

Eggs hard boiled & slit : 5 nos
Onions sliced : 3 nos
Ginger : 1 tbsp
Garlic : 1 tbsp
Greenchilly slit : 2 nos
Curryleaf : 2 sprigs
Chilly powder : 1 tsp
Kashmiri chilly powder : 2 tsp
Turmeric powder : 1/4 tsp
Coriander powder : 2 tsp
Garam masala powder : 3/4 tsp
Chicken masala powder(optional) : 3/4 tsp
Tomato : 1 no
Water : 3/4 cup
Thick Coconut milk : 1/2 cup
Salt : as needed
Oil : 3 tbsp

Method

Heat oil in a pan.Add onion,ginger,garlic,greenchilly and curryleaf..Saute till the onions turn light brown.To this,add tomato and cook for sometime.Then add coriander powder,kashmiri chilly powder,chilly powder, turmeric and salt.Saute it again  for few seconds and add garam masala and chicken masala.Add water and allow it to boil,till the gravy thickens.Then add eggs and coconut milk and cook for few seconds.

Coconut Sevai

Ingredients


Sevai / Rice Noodles : 1 cup
Mustard : 1/4 tsp
Dry red chilly : 2 nos
Greenchilly finely chopped : 1 no
Curryleaf : 1 sprig
Coconut  grated : 1/4 - 1/2 cup
Onion finely chopped : 1/4 cup
Hing :  1 pinch
Oil : 1 tsp
Salt : as needed


Method


Take water in a vessel and boil it.To this add sevai,oil and salt.Cover and cook till sevai/rice noodles gets 3/4 cooked .Allow it to drain and keep it aside for sometime.Heat oil in a pan,splutter mustard seeds and then add dry red chilly,onion,greenchilly and curryleaf.Saute till the onions becomes soft.To this add hing and grated coconut,saute it again for few seconds.Finally add the cooked sevai/rice noodles and mix everything well gently.


Tip
If you are using rice noodles instead of sevai,cut it into small pieces before cooking

Crab Roast

Ingredients

Crab(cleaned) : 10 nos
Coriander powder : 1 1/2 tbsp
Chilly powder : 1 tsp
Turmeric powder : 1/4 tsp
Salt : as needed
Water : 1/2 cup
Curry leaf : as needed
Ginger : 1 tbsp
Garlic : 2 tbsp
Onion : 2 nos
Tomato :  1 no
Garam Masala : 1 1/2 tsp
Oil : as needed

Method

Take the cleaned crabs in a pan.Add coriander powder,chilly powder,turmeric powder,salt and water.Cover the pan and cook it  until water is completely absorbed..Heat oil in another pan .To this add onion,ginger,garlic and curryleaf.Saute it till the onions turn light brown and add tomato and cook.To this add the cooked crabs,garam masala and mix well.Fry it again till the crabs turn brown color.

Jam cookies

Ingredients

Maida : 1 1/2 cup
Powdered sugar : 1/2 cup
Butter : 100 gms
Sugar : 1/2 cup
Vanilla Essence : 1/2 tsp
Egg : 1 no
Jam : as needed

Method

Mix the butter and powdered sugar in a bowl  and beat gently to make it as a cream.Add egg and vanilla essence  to the cream and mix well.Add maida slowly  into the butter mixture and mix well.Knead it into a soft dough.Keep the dough in refrigerator for 15 minutes.Make small balls and roll it  in sugar.Keep the balls about 2cms apart on a baking tray covered with baking sheet.Preheat the oven to 180 degree celcius and bake for 5-6 mins.Take the cookies out and press  with your thumb in the middle of each cookie.Bake it again for 8-10 mins.Allow it to cool and fill the holes with jam of your choice.

Raita

Ingredients

Cucumber(finely chopped) : 1 no
Crarot (grated) : 2 tbsp
Onion (chopped) : 1/2 no
Low fat yoghurt : 1 cup
Tomato : 1 no
Green chilly(finely chopped) : 1 or 2 nos
Salt : as needed

Method

Whisk the curd in a bowl.Add all the ingredients and mix.Garnish with chopped coriander leaves.

Cheera Parippu Curry

Ingredients 

Parippu/Toor dal : 1/2 cup
Cheera / Palak chopped : 4 cups
Turmeric : 1/4 tsp
Grated coconut : 1/2 cup
Greenchilly : 2 nos
Cumin seeds : 1/4 tsp
Curry leaf : 1 sprig
Salt : as needed
Water : as needed

For Tempering

Mustard : 1/2 tsp
Dry red chilly : 2 nos
Small onions : 3 nos
Curryleaf : 1 sprig

Method
Cook dal with water and salt in a pressure cooker.To this add chopped palak/cheera and cook it again for sometime.Grind coconut,greenchilly,cumin seeds,curryleaf and turmeric together to a fine paste in a mixie by adding little water.Add the paste to the cooked dal and cook it  for somemore time.
Heat oil in another pan and splutter mustard seeds,add redchilly,small onions,curryleaf and fry it.Add this to the prepared dal..



Tip
 Swiss chards,beet leaves can also be used instead of palak/cheera.

Chicken Tikka (Masala)

Ingredients

Chicken  boneless : 3/4 kg(cut into medium sized pieces cleaned & drained)

For Marination

Chilly powder : 1 teaspoon
Pepper powder : 1/2 teaspoon
Garlic paste : 1 tablespoon
Garam masala powder : 1 teaspoon
Lime juice : 1 tablespoon
Curd : 1/2 cup
Oil : a little
Salt : as needed

Other ingredients

Onion chopped : 1 no
Ginger garlic paste : 1 tablespoon
Tomato (ground) : 2 nos
Butter : 1 tablespoon
Chilly powder : 1 teaspoon
Turmeric powder : 1/4 teaspoon
Coriander powder :  1 teaspoon
Cumin powder : 1/4 teaspoon
Cream : 1/4 cup
Coriander leaves : as needed


Method

Take the chicken  pieces in a pan,add all the ingredients for marination and mix well.Cook for 10-15 minutes in the pan.Heat oil in another pan,add onion and ginger garlic paste.Saute till the onions are translucent.Add chilly powder,turmeric powder,coriander powder and cumin powder.Saute for few minutes.Add tomatoes and cook for sometime.Add butter to the cooked chicken and mix well.Heat it for 2 minutes under low flame..Finally add cream and heat  again for 2 more minutes.Garnish with coriander leaves.

Chicken Pizza

Ingredients

For pizza crust  (32 cm diameter size)


Maida  : 2 cups
Instant dry  yeast : 1/2 tablespoon
Sugar : 1 teaspoon
Salt : 1/3 teaspoon
Water : as needed
Butter : 1 1/2 tablespoon

For Topping

Chicken boneless (preferably breast pieces) : 1/2 cup
Button mushroom : 3 nos ( thinly sliced   and sauteed in oil)
Green capsicum  : 1/2  (sliced)
Red capsicum  : 1/2   (sliced)
Onion  : 1/4 (cut into cubes)
Black olives   : 3 nos  (sliced)
Pizza cheese : 150 gms

Other ingredients

Pizza sauce : 5 1/2 tablespoon

Method

Cut chicken into small pieces.Heat oil in a pan.Add chicken and stir fry by adding salt and pepper.

In a bowl mix together maida,yeast,sugar and salt .Knead it into a dough by adding enough water.Add butter and knead it again.Put it in a ziplock bag and keep it in refrigerator for half an hour.Press dough lightly to remove air.Take a greased pizza pan and roll out the dough into approximately 32 cm diameter size.Using a fork ,make some holes on the rolled dough.Spread the  pizza sauce evenly  on the dough and leave 1 cms around  the edges.Top up with 50 gms of pizza cheese followed by chicken,mushroom,onion,red and green capsicum.Spread the remaining  cheese on it  and sprinkle with olives.Preheat the oven to 220 degree celcius and bake the pizza base  for 10-13 minutes.

Tip
1)Use Instant dry yeast for better fermentation.
2)Incase  you  want  pizza of smaller size ,adjust the measurements accordingly..

Coleslaw Salad

Ingredients

Cabbage finely chopped : 4 tablespoon
Carrot  finely chopped : 2 tablespoon
Mayonnaise : 3 tablespoon
Yoghurt : 3 tablespoon
Pepper : 1/4 teaspoon
Sugar : 3/4 teaspoon
Salt : 1/4 teaspoon

Method

In a bowl mix yoghurt,mayonnaise,pepper,salt and sugar.Add chopped cabbage,carrot and toss well.Chill in the refrigerator before serving.

Vegetable Pulav

Ingredients

Biryani Rice : 3 cups(washed & drained)
Ghee : 4-5 tablespoons
Beans finely chopped : 1/4 cup
Carrot finely chopped : 3/4 cup
Green peas cooked  : 1/4 cup
Onion(big) thinly sliced : 1 no
Cardamom : 2 nos
Cinnamon : 7 (half inch each)
Cloves : 4 nos
Bayleaf : 1 no
Raisins : 1/4 cup
Cashewnuts : 1/4 cup
Salt : as needed
Boiling water : 6 cups

Method

Heat half of the ghee in a pan and saute cardamom,cinnamon,bayleaf and cloves for sometime.Add rice and saute for 2 minutes.Add water,salt and mix well.Cook till the water is evaporated and rice is cooked(don't overcook).

Heat the rest of the ghee in another pan and fry cashews,raisins and onions one by one and keep aside.

To the remaining  ghee  in the pan after frying onions add chopped carrot,beans,salt and cook.Add peas and saute for sometime.Add the cooked rice,fried onions,cashews,raisins and mix everything well gently.

Kuttanadan Chemmeen Roast

Ingredients

Prawns : 250 gms(cleaned & deveined)

For marination

Onions chopped : 1 no
Garlic  finely chopped :  1 tablespoon
Ginger  finely chopped : 1 tablespoon
Chilly powder :  1 teaspoon
Turmeric powder : 1/4 teaspoon
Coriander powder : 1/4 teaspoon
Garam masala powder : 1 teaspoon
Pepper powder : 1/2 teaspoon

Other ingredients

Coconut slices : 1/4 cup
Kudampuli(kokum) : 2-3 pieces
Warm water :  1/2 cup
Curry leaf : 2-3 sprigs
Oil : 1 tablespoon


Method

Soak kudampuli in water and keep aside.
Take the prawns in a pan,add all the ingredients for marination and mix well. Then add coconut slices,curry leaf,soaked kudampuli along  with water to the marinated prawns.Cover and  cook Stir in between.Saute till the water gets dried up.Add oil to it and fry the prawns under lowflame,till it becomes golden brown.

Tandoori Fish

Ingredients

Fish Fillets : 3-4  pieces

For Marination

Thick Curd : 4 tablespoon
Chilly powder : 1 1/4 teaspoon
Pepper powder : 1/2 teaspoon
Tandoori masala : 1/2 teaspoon
Turmeric : 1/4 teaspoon
Lime juice : 1 tablespoon
Ginger garlic paste :  1 teaspoon
Salt :  as needed

Method

Add together  all the ingredients for marination and mix well.Marinate the fish fillets and keep it in the refrigerator(not in freezer) in a covered vessel  for 2-3 hours.Take out the marinated fish from the refrigerator and grill it in a greased tray  for 10-15 minutes turning  in between.

Unakka Chemmeen Chammanthi

Ingredients

Dried Prawns(unakka chemmeen) : 1/2 cup
Grated Coconut : 3/4 cup
Chilly Powder : 1 teaspoon
Ginger : small piece
Curry leaf : 10 nos
Pearl Onions : 2 nos
Salt : as needed

Method
Remove the head and tail of dried prawns.Fry the cleaned  prawns in a pan without oil for 5-10 minutes and allow it  to cool.Blend  fried prawns,coconut,chilly powder,ginger,curryleaf,pearl onions and salt in a blender without adding water.

Cauliflower Scrambled Eggs

Ingredients

Finely chopped cauliflower : 1 no(medium)
Red Chilly Powder : 1 teaspoon
Turmeric Powder : 1/4 teaspoon
Egg : 2 nos
Green chilly sliced : 2 nos
Onion chopped : 1 no
Coriander leaves : as needed
Oil : as needed
Salt : as needed

Method

Heat oil in a pan.Add onion and greenchilly.Saute till the onions turn light golden brown.Add cauliflower,chilly powder,turmeric powder and salt.Cover and cook in low flame.Stir in between.Break the  eggs, add yellow and white directly to the cooked cauliflower and scramble well under  low flame.Add coriander leaves and mix well.

Kerala Porotta

Ingredients

Maida : 2 cups
Vegetable Oil / Ghee : 1 tablespoon
Salt  :  1/2 teaspoon
Milk : 1/2 cup
Egg : 1 no
Sugar : 1 tablespoon
Baking powder : 1/4 teaspoon
Luke Warm water : as needed to make the dough

Method

In a bowl mix together maida,salt ,milk,egg,sugar and baking powder.Knead it into a dough by adding enough water.Add oil and knead it again.Cover with a wet muslin cloth and keep it for 1 hour.Divide the dough into 10 equal parts.Apply oil on the balls and cover again with a wet muslin cloth and rest it for 5 minutes.In a flat surface(marble top) apply oil and using a rolling pin roll out the ball to the maximum as thin as possible.The dough may tear in between but don't bother.Apply oil on the rolled out dough.Using both hands make pleates on the rolled out dough starting from one end.Then holding at one end of the pleated dough rotate it like a spiral.Tuck the end of the dough on the underside of the pleated ball.Cover with a damp cloth again and keep it aside .Repeat for other balls.Heat a pan .Roll each piece again into 5 inch circles and place on the heated pan.Cook it under low flame.Turn frequently.Apply oil/ghee.When 3 or 4 porottas are done,layer them on top of eachother hold them between hands and beat the hands together.This is done to separate layers.Don't beat it too hard.Porottas are ready..

please let me know whether you need the video on how to make porottas.

Fried Fish Masala Rice

Ingredients

For Marination

Cleaned Fish  fillets cut into small pieces  : 1/2 kg
Kashmiri Chilli Powder : 1 tablespoon
Turmeric : 1/4 teaspoon
Limejuice : 1 teaspoon
Salt : as needed

Other Ingredients


Basmati Rice / Kaima Rice : 2 cups
Chopped Onions : 3 nos
Greenchilly/Thondan Mulaku(banana pepper)  : 2 nos (adjust according to your tolerance level)
Ginger : 1 1/2 tablespoon
Garlic : 1 1/2 tablespoon
Turmeric Powder : 1/4 teaspoon
Red Chilly Powder : 1/4 to 1/2 teaspoon
Coriander Powder : 1 teaspoon
Garam Masala Powder : 1 teaspoon
Lime juice : 1 tablespoon
Pepper powder : 1/4 teaspoon
Coriander Leaves : 1/4 cup
Mint Leaves : 1/4 cup
Oil : 1/2 cup
Salt : as needed

Method

Mix chillipowder,turmeric powder,limejuice and salt by adding little water.Apply the paste to the fish fillets one by one and keep it in refrigerator for half an hour.Heat oil in a frying pan.Put the marinated fish and fry till it turns golden brown.Keep the fried fish on kitchen tissue paper to drain off the excess oil.Make them into small pieces.

Take 4 cups of water in a vessel.Add rice and salt to it.Cook the rice(Don't overcook it).

Heat oil (left after frying the fish).Add onion,garlic,ginger,greenchilly and saute well till the onions turn light brown.Add turmeric,chilly powder,coriander powder,pepper powder,garam masala powder,coriander leaves and mint leaves.Saute well.Add the fried fish pieces and mix  well and add  the cooked rice little by little to it .Finally add limejuice and mix lightly.Add the salt required..Garnish with coriander and mint leaves.

Simple Prawn Roast

Ingredients

Prawns  : 1/2 kg (peeled & deveined )
Onions sliced  :  3 nos
Chilly powder  :  2  teaspoon
Turmeric powder  : 1/4 teaspoon
Cashewnuts   : 1/2 cup
Curry Leaf  : as required
Oil : as needed
Salt : as needed

Method

Saute prawns in a  pan(without oil) till the water gets dried up under  lowflame.
Heat  oil in a pan and fry the cashewnuts till it turns light brown .Keep  the fried cashewnuts aside.
Add onion,prawns,chilly powder,turmeric powder curryleaf and salt to the remaining oil in the same pan.
Cook it under  low flame stirring well till the onions turn light brown  and  prawns get fried.
Add the cashewnuts and mix everything well.


Tip


To devein a prawn :Use a small sharp knife to make a slit horizontally along the middle of the upperside of the prawns  to expose the dark vein.Pull out the vein from the prawn.