Semiya Payasam

Semiya Payasam

Ingredients

1. Vermicelli - 150 g
2. Milk - 3 cups
3. Condensed Milk -1/4 cup
4. Butter-1 tablespoon
5. Sugar - 4 tablespoon
6. Ghee - 1 1/2 tablespoon
7. Cashew nuts - 25 g
8. Raisins - 25 g
9. Cardamom powder- 1/4 teaspoon

Preparation Method

1. Fry the vermicelli in half tablespoon ghee till it turns golden brown.
2. Boil the milk.
3. Add the roasted vermicelli.
4. Keep stirring so that it doesn't stick to the vessel.
5. Once the vermicelli becomes soft, add the condensed milk, butter and sugar.
6. If the condensed milk is sweetened, adjust the sugar accordingly.
7. Simmer it for 3 or 4 minutes.
8. Once it has reached the requried consistency, add cardamom powder and stir well.
9. Roast cashewnuts and raisins in ghee ( till golden ).
10. Now add the roasted cashewnuts and raisins to the payasam and mix well.
11. Add 2 or 3 saffron strands for flavour and serve.

:-Condensed milk is used to make payasam to be richer and thick.

Unnakkai

Unnakkai

Ingredients

1. Banana (semi ripe) medium - 3 nos
2. Egg - 2 nos
3. Cashewnuts - few
4. Raisins(Unnakka munthiri) - few
5. Ghee - 2 teaspoon
6. Cardamom powder (elakka podi) -1/4 teaspoon
7. Sugar - 3 tablespoon
8. Oil for frying

Preparation Method

1. Cook banana in little water or steam cook it.
2. Let it cool. Peel and remove black seeds. Mash it very well.

for the filling

1. Heat ghee in a pan.
2. Fry cashew nuts and raisins.
3. Add eggs, cardamom powder and sugar.
4. Stir for a while and remove from fire.
   :- Instead of egg, coconut can also be used.
5. Apply little oil on your palm.
6. Take a little from the mashed banana and make a ball. Then press between palms.
7. Put little of the prepared filling in this. (It depends on the amount of banana taken).
8. Close it by joining edges.
9. Roll in the shape of unnakkai with hands.
10. Deep fry in oil.

:-Fry them after you shaped all the unnakkais.

Ginger fish

Ginger Fish

Ingredients

1. Fish pieces- 1/2 kg
2. Spring onion (chopped finely) - 1 sprig
3. Oil - 2 tablespoon

For Sauce:

1. Grated ginger - 3 teaspoon
2. Garlic pods-2 nos
3. Soy sauce - 2 teaspoon
4. Vinegar - 1 tablespoon
5. Water - 2 tablespoon
6. Sugar - 1 teaspoon
7. Salt - 1/4 teaspoon
8. Red chilli powder - 1 teaspoon
9. Lemon juice - 2 teaspoon
   :-Make a thin paste of all the ingredients.

Preparation Method

1. Clean the fish and make into serving pieces.
2. Place it in a flat pan.
3. Heat oil in a pan.
4. Add the sauce paste into it.
5. Simmer for 5 minutes.
6. Pour over the fish pieces.
7. Garnish with spring onion.
8. Cook for 30 minutes on low flame.
   

Coconut fudge

Coconut fudge

Ingredients

1. Grated coconut - 2 cups
2. Condensed milk - 11/2 cup
3. Red food color - little

Preparation Method

1. In 1 cup of grated coconut, add half of the condensed milk to make a soft dough.
2. Grease a tray and spread the dough on the tray.
3. Then add a pinch of red color to the remaining 1 cup of grated coconut and add the remaining condensed milk and mix to make a soft dough.
4. Now spread the mixure on the same tray on top of the white mixture.
5. Cut into square pieces after cooling and serve.

Tasty Palpayasam

Tasty Palpayasam

Ingredients

1. Broken raw-rice - ½ cup
2. Condensed milk - ½ tin
3. Milk - 3 cups
4. Sugar - to taste
5. Cashew nuts - 2 dessertspoon
6. Cardamom powder - ½ teaspoon

Preparation Method

1. Cook the rice well.
2. Add milk, condensed milk, sugar and cashew nuts.
3. Keep stirring while cooking.
4. When it is almost done, add cardamom powder.
5. Stir and remove from fire.

:-This payasam is better after cooling.

Bread Rava Roast

Bread Rava Roast

Ingredients

1. Bread pieces -2 nos
2. Egg -1 no
3. Sugar-1 tablespoon
4. Rava - 1 1/2 teaspoon
5. Oil - as required

Preparation method

1. Cut the bread pieces into four.
2. Beat the egg and add rava and sugar. Mix it well.
3. Heat oil in a frying pan.
4. Dip the bread pieces in the egg mixture and roast.

Chicken rolls

Chicken rolls

Ingredients

1. Boneless chicken - 1/2 kg
2. Lemon - 1 no
3. Tomato (chopped) - 1 no
4. Tikka masala - 1 tablespoon
5. Parathas - 1-2 nos
6. Ginger and garlic paste - 2 teaspoon
7. Onions (chopped) -3 nos
8. Green chillies (chopped) - 2-3 nos

For green chutney

1. Coriander leaves - few
2. Mint leaves - few
3. Green chillies - 2 nos
4. Salt - to taste
   

Preparation Method

1. Grind coriander and mint leaves with green chillies and salt to make green chutney.
2. Marinate chicken in ginger-garlic paste, lemon and tikka masala for 2 - 3 hours.
3. Steam till it becomes tender.
4. Add chopped onions, green chillies, tomato and green chutney for paratha filling.
5. Half-cook the paratha and fill with the prepared mixture and roll.
6. Bake till golden brown.

Coconut Rice

Coconut Rice

Ingredients

1. Rice - 1 cup
2. Coconut Milk - 1½ cup
3. Water - 3/4 cup
4. Salt - to taste
5. Green chilly slitted - 2 nos
6. Urad dal - 1 tablespoon
7. Mustard seeds - 1 tablespoon
8. Oil - 1 tablespoon
9. Curry leaves - 1 sprig
10. Coconut grated - ½ cup

Preparation Method

1. Heat oil in a pan.
2. Add mustard seeds.
3. When they crackle, add urad dal, green chillies and curry leaves and fry till urad dal is golden brown.
4. Add rice and fry till it is no more transparent.
5. Add coconut milk, water and salt and allow it to boil.
6. Reduce heat and cook covered on low heat till rice is done.
7. Garnish with coconut and serve hot.

Chilli beef

Chilli beef

Ingredients

1. Beef (thinly sliced) - 250 g
2. Garlic pods - 5 nos
3. Green chillies - 4 nos
4. Soya sauce - 2 tablespoon
5. White pepper powder - 1 teaspoon
6. Black pepper powder - 1 teaspoon
7. Sugar - 1 teaspoon
8. Water - 1 cup
9. Spring onions (chopped) - 2 tablespoon
10. Cornflour - as required
11. Egg - 1 no

Preparation Method

1. Mix together 1 tablespoon soya sauce, 1/2 teaspoon each of black and white pepper powder, egg and enough cornflour to make a good coating.
2. Marinate the beef with the above mixture for about 10 mins.
3. Deep fry beef in hot oil, until golden brown.
4. Remove and drain the oil.
   :- Be careful not to burn the beef.
5. In a mixer, chop and grind garlic and chillies to make a paste.
6. Heat 1 tablespoon of oil in a pan.
7. Fry the chilly-garlic paste for around 30 secs on medium heat.
   :- Do not burn.
8. Add water to the pan.
9. Add the remaining 1/2 teaspoon of white pepper, 1/2 teaspoon of black pepper, 1 tablespoon of soya sauce and sugar.
10. Allow it to boil.
11. Add the fried beef pieces.
12. Allow it to cook for a few more mins, until the gravy thickens.
13. Add the chopped spring onions and stir for 10 secs and remove from heat.

Butter chicken

Butter chicken

Ingredients

1. Chicken pieces - 500 g
2. Unsalted butter - 4 tablespoon
3. Salt - To taste
4. Oil - very little
5. Onion (chopped finely) - 2 nos
6. Cinnamon (Karugapatta) - 3" pieces
7. Coriander powder - 1 tablespoon
8. Chilly powder - 2 teaspoon
9. Turmeric powder - A pinch
10. Food colour - A little orange
11. Cashewnut paste - 3 teaspoon
12. Cream for garnishing
13. Ginger-garlic paste - 1 teaspoon
14. Tomato puree - 1/2 cup

Preparation Method

1. Marinate chicken with ginger and garlic paste, salt, food colour for 1 hour.
   :- You can grill, if there is no time, otherwise do not bother.
2. Heat oil in a pan.
3. Fry onions, till pink.
4. Add cinnamon stick and keep on low flame.
5. Add all the powder masalas and fry.
6. Add little butter and keep the remaining for the last serving along with the cream.
7. Add the chicken pieces along with the tomato puree.
   :- Please taste to check the salt.
   :- Tomato should not make the dish sour. So be careful.
8. When the chicken is cooked, add the cashewnut paste and stir for 5 mins.
9. Above this, add the remaing butter.
10. Garnish with fresh cream on the top.

Rava ladoo

Rava ladoo

Ingredients

1. Semolina (Rava/Sooji) - 2 cups
2. Grated coconut - 1 cup
3. Ghee - 3/4 cup
4. Sugar - 2 cups
5. Milk - 1/4 cup
6. Cashews - 15 nos
7. Raisins (Kismis) - 15 nos
8. Cardamom (Elakka) (powdered finely) - 4 nos
9. Cloves (Grambu) (powdered finely) - 4 nos

Preparation Method

1. Heat 3 tablespoons of ghee in a nonstick pan.
2. Add rava and stir till the rava is light brown.
3. Allow it to cool.
4. Fry cashews and raisins separately in ghee and keep them aside.
5. Powder rava and sugar in a mixer so that it blends easily. Keep aside.
6. Powder the grated coconut.
7. Add cardamom and cloves along with the coconut to the cool rava mix and mix well.
8. Sprinkle milk over the mix.
9. Make small balls by pouring ghee slowly.
10. When the consistency is little loose, make balls off it.
11. Place one cashew/raisin in each ball.
12. The balls will become firm when kept for 15 min.
    :- Do not use too much milk as the ladoo won't be firm. Sprinkle the needful to get it mixed.

Coconut Milk Cake

Coconut Milk Cake

Ingredients

1. Coconut milk- 1/2 cup
2. Grated coconut- 1/2 cup
3. Maida -1/2 cup
4. Butter (unsalted)- 1/2 cup
5. Sugar powdered - 3/4 cup
6. Egg-2 nos
7. Lemon juice-1 teaspoon
8. Vanilla essence - 1/2 teaspoon
9. Baking powder- 3/4 teaspoon
10. Salt- a pinch

Preparation Method

1. Sift maida, baking powder and salt together.
2. Take butter and powdered sugar together in a bowl and mix the egg yolk well.
3. Add maida, grated coconut and coconut milk and mix slowly with a spoon.
4. To this add lemon juice.
5. Beat the egg white till stiff adding vanilla essence.
6. Mix the well- beaten egg white with the cake mix and bake in a pre-heated oven(150'C) for 20-25 minutes.

Fish Cutlet

Fish Cutlet

Ingredients

1. Tuna pieces - 200 g
2. Salt - to taste
3. Pepper powder - 1/4 teaspoon
4. Bread crumbs - 1-2 cups
5. Egg white - 2 nos
6. Garlic pods chopped - 6 nos
7. Green chillies chopped - 5 nos
8. Coriander leaves chopped - 1.5 tablespoons
9. Curry leaves chopped - 1.5 tablespoons
10. Oil to fry
11. Onion chopped - 1 no
12. Potato (boiled and mashed) - 2 nos

Preparation Method

1. Cook tuna pieces with salt and pepper powder. Crush the cooked tuna pieces.
2. Mix tuna, potatatoes, onion, green chillies, garlic, coriander leaves, curry leaves and salt together.
3. Make small balls with the mixture.
4. Take each ball and keep it in the palm. Squeeze to make a oval shape culet.
5. Then dip each cultet in egg white and roll it on the bread crumbs.
6. In a pan, heat the oil and deep fry all the cutlets till golden brown.

Fish Biriyani

Fish Biriyani

Ingredients

For Rice:

1. Ghee - 2 tablespoon
2. Cardamom (Elakka) - 4 nos
3. Cinnamon (Karugapatta) - 4 sticks
4. Cloves (Grambu) - 4 nos
5. Black Peppercorns - 4 nos
6. Onion (sliced) - 1/2 cup
7. Basmati rice - 3 cups
8. Boiled water - 6 cups
9. Salt - 2 teaspoon

For fish masala:

1. King fish (Neymeen) - 1/2 kg
2. Chilli powder - 1 tablespoon
3. Turmeric powder - 1/2 teaspoon
4. Salt - 1 teaspoon
5. Oil - 1 cup
6. Onion (sliced) - 3 nos
7. Ginger-garlic-green chillies paste - 2 tablespoon
8. Tomato (chopped) - 1 no
9. Garam masala powder - 1 teaspoon
10. Curd - 1 tablespoon
11. Thick coconut milk - 1/4 cup
12. Coriander leaves (chopped) - 1 cup
13. Mint leaves (chopped) - 2 tablespoon
14. Ghee - 2 tablespoon

For garnishing:

1. Cashew nuts (roasted)
2. Raisins (Onakka munthiri) (roasted)

Preparation Method

For preparing rice:

1. Heat ghee in a pan.
2. Add cardamom, cinnamon, cloves and black peppercorns. Stir them.
3. Add onions and fry for 5 min.
4. Add rice and stir for 5 min.
5. Pour boiled water along with salt and cook till it done.

For making fish masala:

1. Marinate fish pieces with chilli powder, turmeric powder and salt for 1 hour.
2. Fry the marinated fish pieces in oil.
3. Heat the same oil used to fry the fish in a pan.
4. Add sliced onions and fry on a low flame, till it becomes slightly brown.
5. On medium flame, add ginger-garlic-green chilli paste and tomato.
6. Stir it for 5 min.
7. Add garam masala powder, curd, coconut milk, coriander leaves and salt and fry it for 5 min.
8. Add fried fish pieces and reduce the flame.
9. Cook till it starts to boil.

For making fish biriyani:

1. Take a deep bottom vessel.
2. First put a layer of rice and then fish masala. Continue till rice and masala are over.
3. Pour 2 tablespoon ghee and tightly cover with a lid.
4. Keep it on a very low flame for 10 min.
5. Garnish with roasted nuts and raisins.

Vanilla Ice cream

Vanilla Ice cream

Ingredients

1. Milk - 4 cups
2. Milk powder - 1 cup
3. Gelatin - 1/2 teaspoon
4. Sugar - 1/2 cup
5. Cornflour -2 teaspoon
6. Vanilla essence - 2-3 drops
7. Butter - 1 teaspoon

Preparation Method

1. Boil 3 cups of milk. Keep aside 1 cup of milk.
2. Mix milk powder, gelatin, sugar and cornflour in 1 cup of milk which is kept aside.
3. Pour it into the boiling milk. Cool it.
4. Add butter and vanilla essence.
5. Keep it in the freezer and take it out only after 1/2 an hour.
6. Put it in the mixer and again in the freezer.

Mutton Chops

Mutton Chops

Ingredients

1. Mutton - 500 g
2. Salt - to taste
3. Water - ½ cup
4. Refined vegetable oil - ¼ cup
5. Onion, finely chopped - ¾ cup
6. Garlic paste - ½ teaspoon
7. Ginger paste - ½ teaspoon
8. Chilli powder - ¾ teaspoon
9. Pepper powder - ½ teaspoon
10. Turmeric powder - ¼ teaspoon
11. Lime juice - 1 tablespoon
12. Cumin seeds - ½ teaspoon
13. Cloves - 2 nos
14. Cinnamon - 2” piece
15. Cardamom pod - 1 no

Preparation Method

1. Wash and clean the mutton. Cook on low fire with salt and ½ cup water. Drain the mutton and reserve a cup of stock.
2. Heat oil in a vessel.
3. Add chopped onion and fry till brown.
4. Add garlic and ginger paste and fry to a golden colour.
5. Mix chilli powder, pepper powder and turmeric powder with a little water to make a paste and add to the fried ingredients. Fry well.
6. Add the meat and brown well.
7. Add the stock and lime juice, reduce heat and simmer for 10 minutes.
8. Powder cumin seeds, cloves, cinnamon and cardamom pod and add this to the mutton.
9. When the gravy thickens, remove from heat. Serve hot.

Gobi Manchurian

Gobi Manchurian

Ingredients

1. Cauliflower - 1 no
2. Allpurpose flour (Maida) – 2 cups
3. Corn Flour – ½ cup
4. Salt – to taste
5. Ginger (finely chopped) - 1" piece
6. Garlic pods (finely chopped) - 3 nos
7. Green chillies (slit or chopped) - 5 nos
8. Onion (big) (cut into big cubes) - 1 no
9. Capsicum (green/red/yellow) (cut same size as onion) - 1 cup
10. Spring onion (chopped) - A small bunch
11. Coriander leaves (chopped) - 1 cup
12. Oil for deep frying
13. Soya sauce - ¼ cup
14. Chilli sauce - 4 - 5 tablespoon
15. Ketchup – As required (optional)

Preparation Method

1. Mix together maida, corn flour, salt, a few drops of soya sauce and water to form a batter.
   
   :- If you want the dish to be colorful, you can add a pinch of red color in the batter. The batter should not be too thick.
2. Dip the cauliflower pieces in the batter and deep fry, till golden brown.
3. Heat 5 tablespoon of oil in the same pan used for frying the cauliflower.
4. Add ginger, green chillies, garlic, capsicum, spring onion and onion and stir.
   
   :- See that the onion and capsicum are not too soft, so that they are crunchy, while eating.
5. Add the sauces and stir for a minute.
6. Add the fried cauliflower pieces.
7. Mix well without breaking the pieces.
8. Add more of the sauces, if required.
9. Garnish with coriander leaves.

:- Soya sauce is salty so see that you don’t add too much salt in the batter.

Ari Unda

Ari unda

Ingredients

1. Rice - 2 cups
2. Jaggery (Sharkkara) - 3 slabs
3. Grated coconut - half a coconut
4. Ghee - 2 tablespoon
5. Cardamom (Elakka) (powdered) - A pinch

Preparation Method

1. Heat a pan or a kadai.
2. Fry the rice till it turns brown and crispy.
3. Boil the jaggery with some water to make a thick syrup.
4. Powder the rice very finely in a mixer.
5. Mix together the rice powder, jaggery syrup and the grated coconut.
6. Add ghee and cardamom powder into the mixture.
7. Make small balls of the mixture.
   

Pancake

Pancake

Ingredients

1. Maida - 1/2 cup
2. Beaten egg - 1 no
3. Water - as required
4. Coconut grated-1/4 cup
5. Sugar - 2 tablespoon
6. Cardamom powder - a pinch

Preparation Method

1. Mix maida, beaten egg and water to get a batter of dosa consistency.
2. Grease a hot frying pan and make into thin dosas.
3. Mix grated coconut, sugar and cardamom powder.
4. Fill the dosas with this mixture and roll up.

Egg Curry

Egg Curry

Ingredients

1. Hard boiled eggs -2 nos
2. Ginger chopped -1/2 piece
3. Coconut grated-1 cup
4. Pepper - 6 nos
5. Coriander powder-1 teaspoon
6. Chilli powder- 1 teaspoon
7. Cinnamon -1 piece
8. Turmeric powder -1/2 teaspoon
9. Cloves - 2 nos
10. Garlic - 1 pod
11. Onion (sliced thin) -1 no
12. Curry leaves - 1 sprig
13. Tomato (sliced) -1 no
14. Oil - 1 tablespoon
15. Green chillies (chopped) -2 nos
16. Mustard - 1/4 teaspoon

Preparation Method

1. Cut hard boiled eggs lengthwise into two halves.
2. Grind together peeper, coriander powder, chilli powder, cinnamon, turmeric powder, cloves and garlic into a smooth paste.
3. Extract the milk from the coconut and keep the first and second extracts separately.
4. Heat oil in a frying pan and fry mustard.
5. Add onion and fry till golden brown.
6. Add green chillis, ginger and curry leaves.
7. Add the ground masala into the pan and fry for a minute.
8. Add tomato and egg.
9. Add the second coconut milk and salt.
10. Boil this on a low fire for five minutes.
11. When the gravy becomes thick, add the first coconut milk.
12. Mix well and remove from fire.

Vellarika Pachadi

Vellarika Pachadi

Ingredients

1. Cucumber- 1 or 2 nos
2. Onion - ½ no
3. Green chillies - 2 or 3 nos
4. Coconut (grind) - 2 tablespoon
5. Fenugreek powder - ¼ teaspoon
6. Shallots (Kunjulli)- 1 no
7. Red whole chilli - 1 no
8. Oil - as required
9. Salt - to taste
10. Mustard seeds - 1/4 teaspoon
11. Curry leaves - 1 sprig
12. Yoghurt - 3 tablespoon

Preparation Method

1. Cut cucumber into small cubical pieces.
2. Cut onion into small pieces.
3. Cut green chillies into small round pieces.
4. Cut shallots into round, thin slices.
5. Put cucumber, onion, green chillies, coconut, fenugreek powder, and salt in a vessel.
6. Add a cup of water,
7. Stir well, cover it and cook in a medium flame, until it is well cooked.
8. Heat oil in a pan.
9. Add mustard seeds and allow it to splutter.
10. Then add shallots and red whole chilli and curry leaves.
11. Fry till shallots turn brown and chilli is well fried.
12. Add to the above mixture and stir well.
13. Whip the yogurt well and add that too.
14. Stir well, and pachadi is ready!

:- Raw mango can also be used instead of cucumber .

:- You need to add yoghurt only if you are using cucumber. If using mango, don't add yoghurt.

Caramel Cake

Caramel Cake

Ingredients

1. Butter- 1 cup
2. Maida - 1 ½ cup
3. Sugar powdered - 1 ½ cup
4. Eggs - 4 nos
5. Baking powder -1 teaspoon
6. Vanilla essence - 1 teaspoon
7. Cloves (Grambu) -1 no
8. Nutmeg (Jathika) -1/2 no
9. Nuts (optional) -10 nos
10. Kismiss (optional)- 10 nos
11. Milk - ½ cup

Preparation Method

1. Stir maida, baking powder, cloves and nutmeg(crushed) well and blend. Keep it separately.
2. Cream butter until light and fluffy.
3. Add eggs one at a time along with sugar powder beating for one minute with mixer on high speed after each addition.
4. Add flour mixture to creamed mixture .
5. Add nuts and kismiss into the mixture.
6. Add vanilla essence.
7. Caramelise 1 tablespoon sugar and add to the cake mixture.
8. Spread batter into greased cake dish.
9. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean.

Chemmeen fry

Chemmeen fry

Ingredients

1. Chemmeen (Prawns) - 500 g
2. Chilly powder - 2 tablespoon
3. Turmeric powder - 1/4 teaspoon
4. Coriander powder - 1/4 teaspoon
5. Pepper powder - 1/2 teaspoon
6. Lime juice - 1 tablespoon
7. Salt - 1/2 teaspoon
8. Oil - enough to shallow fry
9. Water - if needed to make paste
10. Curry Leaves - 1 sprig

Preparation Method

1. Mix together all the powders along with the lime juice and a little water.
2. Marinate the prawns with the above for 30 mins.
3. Heat oil in a pan or a kadai.
4. Add curry leaves and immediately, add the marinated prawns.
5. Fry, till done or crispy.

:- Serve with steamed rice.

Cold Coffee Shake

Cold Coffee Shake

Ingredients

1. Nescafe or Bru - 1 teaspoon
2. Cold milk - 1 cup
3. Sugar - 2 teaspoon
4. Vanilla Icecream - 1 scoop
5. Whipped cream (optional)
6. Ice - As required

Preparation Method

1. In a mixer, add milk, sugar and coffee and whip for about 2 mins, till the sugar is completely dissolved.
2. Add Vanilla icecream and whip for 10 seconds more.
3. Pour into a tall glass, top with ice and whipped cream.

Moru Curry

Moru Curry

Ingredients

1. Onion - 1 no
2. Green Chillies - 5-6 nos
3. Coconut - ¼ of 1
4. Turmeric Powder - ½ teaspoon
5. Uluva Powder - ¼ tea spoon
6. Cumin (jeerakam) Powder - ¼ tea spoon
7. Yogurt (Curd) - 2½ cup
8. Water - 1 cup
9. Salt -to taste
10. Oil - as required
11. Mustard seeds - 1/4 teaspoon
12. Curry leaves - 1 sprig

Preparation Method

1. Cut Onion into small pieces.
2. Slice green chillies to long pieces.
3. Grind the coconut well in a mixer.
4. Whip the yogurt.
5. Heat oil in a pan.
6. Add mustard seeds and allow it to splutter.
7. Add green chillies, curry leaves and onion.
8. Stir for a while and then add turmeric powder, uluva powder, cumin powder and salt.
9. Now add the coconut and a cup of water.
10. Cover it and cook for some time.
11. When cooked well, switch off the stove, and after a while add the yogurt to it, stir well.

:-Do not add yogurt when it is very hot.

Mulaku curry

Mulaku curry

Ingredients

1. Dry chillies - 10 nos
2. Coconut oil -2 teaspoon
3. Small onions -1/4 cup
4. Tamarind -1 small ball (gooseberry size)
5. Salt - to taste

Preparation Method

1. Fry dry chillies in coconut oil.
2. Then grind chillies, small onions and salt in a mixer.
3. Dilute tamarind ball in half cup water.
4. Add tamarind water and coconut oil to the ground mixture.

Pazham pory

Pazham pory

Ingredients

1. Riped banana - 2 nos
2. Maida -1 cup
3. Sugar - 2 tablespoons
4. Turmeric powder -1/2 teaspoon
5. Salt -a pinch
6. Water -1 cup
7. Oil - 4 tablespoons

Preparation Method

1. Mix the maida with water. Form a fine paste.
2. Add turmeric powder, sugar and salt. Mix it well and keep aside for 15 min.
3. Heat oil in a pan.
4. Slice banana into long thin pieces.
5. Dip the pieces into the paste and put it into the boiled oil in the pan.
6. Fry both sides. It can be served hot.

:- If u want, u can add some soda powder also.

Chicken roast

Chicken roast

Ingredients

1. Chicken - 1 kg
2. Button onions (Kunjulli) -100 g
3. Chilly powder - 2 tablespoon
4. Turmeric powder - 2 teaspoon
5. Cumin powder - 2 teaspoon
6. Cinnamon - 4-5 nos
7. Black pepper - 1 table spoon
8. Cloves - 4-5 nos
9. Salt - to taste
10. Vinegar - 2 table spoon
11. Coconut oil - 1 cup

Preparation Method

1. Cut chicken into pieces.
2. Grind half of the button onions, chilly powder, turmeric powder, cumin powder, cinnamon, black pepper, and cloves well.
3. The ground paste is mixed with the chicken pieces.
4. Add the remaining button onions and cooked with salt, vinegar and water.
5. When it is cooked, the soup is strained and kept aside.
6. Heat the coconut oil in a pan.
7. Deep fry the chicken piece and button onions and kept aside.
8. The fried chicken pieces are then cooked with the soup kept aside till the gravy thickens. Switch off the burner and serve.

Lemon rice

Lemon rice

Ingredients

1. Rice - 1 cup
2. Water - 2 cups
3. Oil - 1 teaspoon
4. Coconut grated - 2 tablespoons
5. Lemon juice - 2 tablespoons
6. Salt - To taste

Seasoning

1. Green chilly - 2 nos
2. Mustard seeds - ¼ teaspoon
3. Curry leaves -1 sprig
4. Turmeric powder -¼ teaspoon
5. Peanuts -25 g
6. Channa dal -2 tablespoons
7. Oil -1 teaspoon

Preparation Method

1. Cook the rice with 2 cups of water on high for 15 minutes.
2. Heat oil in a pan.
3. Add mustard seeds and allow it to splutter.
4. Add green chillies, turmeric powder, peanuts, channa dal and curry leaves.
5. Cook high for 3 minutes covered with a lid to prevent splattering.
6. Add the seasoning, coconut and salt with the rice and mix well.
7. Stir the lemon juice with it and allow to stand for 5 minutes.
8. Serve with hot with plain coconut chutney or yogurt.