BROWN RICE STEAM CAKE/ CHEMBA PUTTU

BROWN RICE STEAM CAKE/ CHEMBA PUTTU

INGREDIENTS

CHEMBA PUTTU POWDER- 1 CUP
GRATED COCONUT-1/2 CUP
WATER-1/4CUP
SALT-

PREPARATION

IN A BOWL, TAKE CHEMBA PUTTU POWDER.  ADD SALT
SPRINKLE WATER IN SMALL QUANTITIES  IN THE FLOUR
MIX WELL WITH BOTH HANDS 

IT SHOULD FORM A BREAD CRUMBS LIKE CONSISTENCY, THAT IS NOT STICKING TO HANDS OR NOT FORMING BIG BALLS



TAKE A PUTTU MAKER

ADD COCONUT FIRST. THEN FLOUR.
AGAIN COCONUT, FLOUR
FINALLY COCONUT

STEAM IT 

SEMOLINA STEAM CAKE/ RAVA PUTTU

SEMOLINA STEAM CAKE/ RAVA PUTTU

INGREDIENTS

ROASTED SEMOLINA- 1 CUP
GRATED COCONUT-1/2 CUP
WATER-1/4CUP
SALT-

PREPARATION

IN A BOWL, TAKE ROASTED SEMOLINA / RAVA.  ADD SALT
SPRINKLE WATER IN SMALL QUANTITIES  IN THE FLOUR
MIX WELL WITH BOTH HANDS 

IT SHOULD FORM A BREAD CRUMBS LIKE CONSISTENCY, THAT IS NOT STICKING TO HANDS OR NOT FORMING BIG BALLS



TAKE A PUTTU MAKER

ADD COCONUT FIRST. THEN FLOUR.
AGAIN COCONUT, FLOUR
FINALLY COCONUT

STEAM IT 

WHEAT FLOUR STEAM CAKE/ GODAMBU PUTTU

 WHEAT FLOUR STEAM CAKE/ GODAMBU PUTTU

INGREDIENTS

WHEAT FLOUR- 1 CUP
GRATED COCONUT-1/2 CUP
WATER-1/4CUP
SALT-

PREPARATION

IN A BOWL, TAKE WHEAT FLOUR.  ADD SALT
SPRINKLE WATER IN SMALL QUANTITIES  IN THE FLOUR
MIX WELL WITH BOTH HANDS 

IT SHOULD FORM A BREAD CRUMBS LIKE CONSISTENCY, THAT IS NOT STICKING TO HANDS OR NOT FORMING BIG BALLS



TAKE A PUTTU MAKER

ADD COCONUT FIRST. THEN FLOUR.
AGAIN COCONUT, FLOUR
FINALLY COCONUT

STEAM IT 

GODAMBU NURUKKU KHEER/ BROKEN WHEAT PAYASAM

GODAMBU NURUKKU KHEER/ BROKEN WHEAT PAYASAM

INGREDIENTS

BROKEN WHEAT- 1/2 CUP
WATER- 1 CUP

SALT- A PINCH
JAGGERY- 2 

COCONUT MILK
FIRST MILK- THICK- 1/4 CUP
SECOND MILK- THIN- 1/2 CUP

                    OR

MILK- 1 CUP

CARDAMOM CRUSHED-3
RAISINS- 1 TABLESPOON
CASHEW NUTS-5

GHEE/ BUTTER- 4-5 TABLESPOONS


PREPARATION

CLEAN THE BROKEN WHEAT WELL

COOK WITH WATER.  ADD A PINCH SALT
IF YOU ARE USING FRESH COCONUT MILK, COOK IT IN SECOND MILK

MEANWHILE, DISSOLVE JAGGERIES IN LITTLE HOT WATER

AD IT WHEN BROKEN WHEAT IS COOKED
STIRR WELL

WHEN BECOMES THICK ADD THICK FIRST COCONUT MILK OR COWS MILK

ALLOW IT TO BOIL IN LOW FLAME

ADD THE CARDAMOM POWDER

FRY RAISINS AND CASHEW NUTS IN GHEE/ BUTTER SEPARATELY

POUR IT INTO THE PAYASAM

MORU CURRY/ BUTTER MILK CURRY

MORU CURRY/ BUTTER MILK CURRY

INGREDIENTS

BUTTER MILK- 1/2 CUP
TURMERIC POWDER-1/4 TEASPOON
SALT

SHALLOTS- 2
GARLIC - 2 CLOVES
GINGER- 1 INCH PIECE

FENU GREEK SEEDS- 1/4 TABLESPOON
CUMIN SEEDS- 1/4 TABLESPOON


TO SAUTE

COCONUT OIL- 2 TABLESPOONS
MUSTARD- 1 TABLESPOON

DRIED RED CHILLIES-2
CURRY LEAVES- 1 SPRIG



PREPARATION



ADD TURMERIC POWDER WITH BUTTERMILK

CRUSH GINGER, GARLIC AND CUMIN SEEDS

CHOP THE SHALLOTS

HEAT A PAN.  ADD MUSTARD SEEDS, FENU GREEK SEEDS

 DRIED RED CHILLIES, AND CURRY LEAVES

FRY THE SHALLOTS FOR 1 MINUTE

ADD CRUSHED GARLIC, GINGER, AND CUMIN SEEDS

ADD THE BUTTERMILK AND SALT.  BOIL IN LOW FLAME

KERALA MORU CURRY / BUTTERMILK CURRY WITH RIPE BANANA

KERALA MORU CURRY / BUTTERMILK CURRY WITH RIPE BANANA

INGREDIENTS


RIPE BANANA-1

GREEN CHILLIES -3

SALT

RED CHILLY POWDER-1/4 TABLESPOON

TURMERIC POWDER-1/4 TEASPOON

GRATED COCNUT-1/2 CUP

SHALLOTS-2

DRIED RED CHILLIES-2

GINGER- 1 INCH PIECE

CUMIN SEEDS- 1 TABLESPOON

FOR SAUTING

MUSTARD- 1 TABLESPOON

DRIED RED CHILLIES-2

CURRY LEAVES- 1 SPRIG

FENU GREEK SEEDS-ഉലുവ-1/4 TABLESPOON

COCONUT OIL- 3 TABLESPOONS

CURD- 1/2 CUP OR ACCORDING TO TASTE

PREPARATION

COOK THE CUT RIPE BANANA WITH GREEN CHILLIES, SALT, TURMERIC POWDER AND CHILLY POWDER IN WATER JUST ENOUGH TO IMMERSE THE BANANA

MEANWHILE GRIND COCONUT, SHALLOTS, GREEN CHILLIES-2, GINGER, CUMIN SEEDS, WITH LITTLE BUTTERMILK

GRIND INTO A FINE PASTE

WHEN THREE-FOUTH OF WATER GOES, ADD THIS GRINDED PASTE

LET IT BOIL, THEN ADD BUTTERMILK

WHEN THE CURRY THICKENS, SAUTE IT WITH MUSTARD, DRIED RED CHILLY, CURRY LEAVES AND FENUGREEK SEEDS IN COCONUT OIL.

KERALA MORU CURRY / BUTTERMILK CURRY WITH VEGETABLE

KERALA MORU CURRY / BUTTERMILK CURRY WITH VEGETABLE

INGREDIENTS


WHITE PUMPKIN/ RAW PAPAYA/ VELLARI-1

GREEN CHILLIES -3

SALT

RED CHILLY POWDER-1/4 TABLESPOON

TURMERIC POWDER-1/4 TEASPOON

GRATED COCNUT-1/2 CUP

SHALLOTS-2

DRIED RED CHILLIES-2

GINGER- 1 INCH PIECE

CUMIN SEEDS- 1 TABLESPOON

FOR SAUTING

MUSTARD- 1 TABLESPOON

DRIED RED CHILLIES-2

CURRY LEAVES- 1 SPRIG

FENU GREEK SEEDS-ഉലുവ-1/4 TABLESPOON

COCONUT OIL- 3 TABLESPOONS

CURD- 1/2 CUP OR ACCORDING TO TASTE

PREPARATION

COOK ANY OF THE CUT VEGETABLES PREFERABLY IN  A PRESSURE COOKER WITH GREEN CHILLIES, SALT, TURMERIC POWDER AND CHILLY POWDER IN WATER JUST ENOUGH TO IMMERSE THE VEGETABLE
LET TWO WHISTLES COME

MEANWHILE GRIND COCONUT, SHALLOTS, DRIED RED CHILLIES-2, GINGER, CUMIN SEEDS, WITH LITTLE BUTTERMILK

GRIND INTO A FINE PASTE

WHEN THREE-FOURTH OF WATER GOES, ADD THIS GRINDED PASTE

LET IT BOIL, THEN ADD BUTTERMILK

WHEN THE CURRY THICKENS, SAUTE IT WITH MUSTARD, DRIED RED CHILLY, CURRY LEAVES AND FENUGREEK SEEDS IN COCONUT OIL.

MAMBAZHA PULISSERY/ YOGHURT BASED MANGO CURRY

MAMBAZHA PULISSERY/ YOGHURT BASED MANGO CURRY

INGREDIENTS

RIPE MANGOES-3

GREEN CHILLIES -3

SALT

RED CHILLY POWDER-1/4 TABLESPOON

TURMERIC POWDER-1/4 TEASPOON

GRATED COCNUT-1/2 CUP

SHALLOTS-2

DRIED RED CHILLIES-2

GINGER- 1 INCH PIECE

CUMIN SEEDS- 1 TABLESPOON

FOR SAUTING

MUSTARD- 1 TABLESPOON

DRIED RED CHILLIES-2

CURRY LEAVES- 1 SPRIG

FENU GREEK SEEDS-ഉലുവ -1/4 TABLESPOON

COCONUT OIL- 3 TABLESPOONS

CURD- 1/2 CUP OR ACCORDING TO TASTE

PREPARATION

COOK RIPE MANGOES UPTO THREE-FOURTH WITH GREEN CHILLIES, SALT, TURMERIC POWDER AND CHILLY POWDER IN WATER JUST ENOUGH TO IMMERSE MANGOES

TURN EACH MANGO DURING COOKING

MEANWHILE GRIND COCONUT, SHALLOTS, GREEN CHILLIES-2, GINGER, CUMIN SEEDS, WITH LITTLE CURD

GRIND INTO A FINE PASTE

WHEN THREE-FOUTH OF WATER GOES, ADD THIS GRINDED PASTE

LET IT BOIL, THEN ADD CURD

WHEN THE CURRY THICKENS, SAUTE IT WITH MUSTARD, DRIED RED CHILLY, CURRY LEAVES AND FENUGREEK SEEDS IN COCONUT OIL.

STEAM RICE CAKE/ ARI PUTTU

STEAM RICE CAKE/ ARI PUTTU

INGREDIENTS

RICE FLOUR- 1 CUP
GRATED COCONUT-1/2 CUP
WATER-1/4CUP
SALT-

PREPARATION

IN A BOWL, TAKE RICE FLOUR.  ADD SALT
SPRINKLE WATER IN SMALL QUANTITIES  IN THE FLOUR
MIX WELL WITH BOTH HANDS 

IT SHOULD FORM A BREAD CRUMBS LIKE CONSISTENCY, THAT IS NOT STICKING TO HANDS OR NOT FORMING BIG BALLS



TAKE A PUTTU MAKER

ADD COCONUT FIRST. THEN FLOUR.
AGAIN COCONUT, FLOUR
FINALLY COCONUT

STEAM IT 

CHICKEN POCKET/ KOZHI ADA WITH RICE FLOUR

 CHICKEN POCKET/ KOZHI ADA WITH RICE FLOUR

INGREDIENTS 

TO PREPARE MASALA

chicken boneless- 500 grams (YOU CAN ALSO USE BEEF OR MUTTON)

oil - 40 ml

ginger- 1 inch piece; chopped

garlic - 4 cloves chopped

green chillies- 8 chopped

curry leaves-5

onion- 2, finely sliced

turmeric powder- half easpoon

all spices powder/garam masala powder- half teaspoon

salt - according to taste

chilly powder- 1/4th tablespoon

black pepper powder- 1/4th tablespoon

coriander leaves- chopped

PREPARATION

preparing chicken

boil chicken pieces with turmeric powder and salt in a pressure cooker.  after 2 whistles remove from flame.  crush chicken pieces well with hand or mince it or powder it using a grinder.

Take a pan.  add 2 tablespoons of oil.  

Fry onion till its raw smell goes.

Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.

Add crushed chicken

Add coriander leaves.

Remove from flame.

FOR DOUGH

RICE FLOUR- 2 CUPS

CUMIN SEEDS - A PINCH

SHALLOTS- 1 

SALT

WATER- 2 CUPS

PREPARATION

CRUSH CUMIN SEEDS AND SHALLOTS WELL

BOIL WATER AND SALT.  POUR THIS BOILING WATER INTO RICE FLOUR MIXED WITH CRUSHED CUMIN SEEDS AND SHALLOT IN A VESSEL

MIX IT WELL TILL THE DOUGH BECOMES SOFT

MAKE INTO EQUAL BALLS

ROLL INTO CHAPPATI PREFERABLY WITH  AHAND

PLACE THE CHAPPATI INTO THE FRAME.  PUT SOME MASALA AT THE CENTER

CLOSE AND PRESS WELL AT THE SIDES

SLOWLY TAKE OUT FROM THE FRAME WITHOUT BREAKING

YOU CAN ALSO MAKE THIS WITHOUT FRAMES

JUST ROLL THE EDGES WITH HANDS AND PASTE WITH LITTLE WATER

STEAM WELL.

CHICKEN POCKET / KOZHI ADA

CHICKEN POCKET / KOZHI ADA

INGREDIENTS 

TO PREPARE MASALA


chicken boneless- 500 grams (YOU CAN ALSO USE BEEF OR MUTTON)
oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
curry leaves-5
onion- 2, finely sliced
turmeric powder- half easpoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste
chilly powder- 1/4th tablespoon
black pepper powder- 1/4th tablespoon
coriander leaves- chopped


PREPARATION

preparing chicken

boil chicken pieces with turmeric powder and salt in a pressure cooker.  after 2 whistles remove from flame.  crush chicken pieces well with hand or mince it or powder it using a grinder.


Take a pan.  add 2 tablespoons of oil.  
Fry onion till its raw smell goes.
Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.

Add crushed chicken
Add coriander leaves.

Remove from flame.

FOR DOUGH

MAIDA/ ALL PURPOSE FLOUR-2 CUPS
OR YOU CAN USE ATTA OR WHEAT FLOUR

MILK-2 TABLESPOON
EGG-1
SALT
WATER

TO MAKE A SOFT DOUGH, MIX ALL THE INGREDIENTS WELL
COVER WITH A WET CLOTH FOR SOMETIME

MAKE INTO EQUAL BALLS
ROLL INTO CHAPPATI

PLACE THE CHAPPATI INTO THE FRAME.  PUT SOME MASALA AT THE CENTER

CLOSE AND PRESS WELL AT THE SIDES
SLOWLY TAKE OUT FROM THE FRAME WITHOUT BREAKING

YOU CAN ALSO MAKE THIS WITHOUT FRAMES
JUST ROLL THE EDGES WITH HANDS AND PASTE WITH LITTLE WATER

FRY IT IN OIL TILL BOTH SIDES ARE BROWN AND CRISPY

FOR HEALTH CONCERNS

YOU CAN STEAM IT AND TASTE INSTEAD OF FRYING IT IN OIL

TENDER MANGO PICKLE / KADUMANGA ACHAR

4.TENDER MANGO PICKLE / KADUMANGA ACHAR

INGREDIENTS

KADUMANGA- 1/4 KG
SALT-1/4 CUP

RED CHILLY POWDER-2 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON

ASAFETIDA POWDER- KAYAM - 1/4 TABLESPOON

MUSTARD-2 TABLESPOONS
SESAME OIL- 50 ML

WATER- 1/2 CUP

PREPARATION

WASH MANGOES THOROUGHLY AND WIPE FULL WATER FROM IT
PAT THEM DRY WITH NO TRACES OF WATER

PUT IT IN A VESSEL.  MIX WITH OIL SO THAT ALL MANGOES ARE COATED WELL WITH OIL

BOIL 1/2 CUP WATER AND ALLOW IT TO COOL

HEAT THE MUSTARD SEEDS SLIGHTLY AND GRIND IT WELL
GRIND THE MUSTARD POWDER, RED CHILLY POWDER, TURMERIC POWDER, SALT AND ASAFOETIDA POWDER INTO A FINE POWDER

IN A JAR PUT THE OILED MANGOES AND POWDER AND THE COOLED WATER.  SHAKE IT WELL.  CLOSE WITH AN AIRTIGHT LID

KEEP IT FOR A MONTH OR TWO BEFORE USING

UPPU MANGA / SALTED RAW MANGO

3.UPPU MANGA / SALTED RAW MANGO

INGREDIENTS



RAW MANGOES-5
SALT - AS PER TASTE
WATER
GREEN CHILLIES- 8; SLICED

VINEGAR-1/4 CUP

PREPARATION

CLEAN THE MANGOES

WIPE WELL

CUT THE MANGOES LENGTHWISE INTO LARGE PIECES

BOIL 1 CUP WATER.  ADD SOME SALT 
ALLOW IT TO COOL

PUT THE CUT MANGOES IN A GLASS JAR.  ADD VINEGAR, COOLED SALTY WATER AND GREEN CHILLIES

YOU CAN ALSO ADD SLICED GARLIC AND GINGER

COVER THE JAR. KEEP IT FOR 1 MONTH

RAW MANGO PICKLE / MANGA ACHAR (COOKED)

2.RAW MANGO PICKLE / MANGA ACHAR (COOKED)

INGREDIENTS

RAW MANGO - 3

RED CHILLY POWDER- 2 TABLESPOONS
TURMERIC POWDER- 1/4 TABLESPOON

FENUGREEK POWDER(ഉലുവ) - 1/4 TABLESPOON
ASASFOETIDA POWDER (കായം)   - 1/4 TABLESPOON 

SALT- AS PER TASTE

GARLIC - 5 CLOVES; CRUSHED WELL
GINGER- 2 INCH PIECE- CRUSHED WELL
GREEN CHILLIES-5 ; CHOPPED

MUSTARD- 1 TABLESPOON

VINEGAR- 1/4 CUP
SESAME OIL/ കടുകെണ്ണ 

CURRY LEAVES- 10

WATER-1/4 CUP

PREPARATION


CUT THE MANGOES.  
PLACE IT IN A VESSEL

ADD 2 TABLESPOONS SALT, 1/4 TABLESPOON RED CHILLY POWDER AND 2-3 TABLESPOONS VINEGAR
MIX WELL AND KEEP FOR SOMETIME( 1 DAY IS BETTER)

IN A KADAI, SPLUTTER MUSTARD
ADD CURRY LEAVES
FRY GINGER, GARLIC AND GREEN CHILLIES FOR 1 MINUTE

IN VERY LOW FLAME ADD ALL POWDERS.  MIX WELL
FRY TILL THEIR RAW SMELL GOES {YOU CAN ALSO ADD MUSTARD POWDER FOR MORE TASTE}

ADD WATER 

WHEN IT BOILS ADD MANGO PIECES, SALT

WHEN IT BECOMES THICK ADD SOME VINEGAR

REMOVE IT FROM FLAME

YOU CAN ALSO ADD SOME MORE SESAME OIL WHEN PICKLE COOLS

STORE IT AN AIR TIGHT CONTAINER

EASY MANGO PICKLE/ INSTANT MANGA ACHAR

1. EASY MANGO PICKLE/ INSTANT MANGA ACHAR

INGREDIENTS

RAW MANGOES-2 
SALT

RED CHILLY POWDER- 1 TABLESPOON
VINEGAR- 3 TABLESPOONS
GREEN CHILLIES-3

PREPARATION

WASH THE MANGOES WELL
SLICE THEM INTO SMALL PIECES

PUT IT IN A VESSEL
ADD VINEGAR, RED CHILLY POWDER, CHOPPED GREEN CHILLIES AND SALT

MIX WELL

KEEP IT FOR 1 DAY

NOW YOUR EASY PICKLE IS READY

VEGETABLE FRIED RICE

VEGETABLE FRIED RICE

INGREDIENTS

FOR RICE

BASMATI RICE - 1 KG/ 2 CUPS

PUT RICE IN WATER FOR 1 HOUR

DRAIN TILL ALL WATER GOES PREFERABLY FOR 1/2 TO 1 HOUR

FOR MASALA

CARROT-1 CHOPPED LENGTHWISE
FRENCH BEANS -1/2 CUP; CHOPPED BY SIDE
GREEN PEAS- 1/2 CUP

CAPSICUM -1 CHOPPED
ONION-1 CHOPPED
EGGS -2 
SPRING ONION- CHOPPED; 1/4 CUP

SWEET CORN-1/ 4 CUP(OPTIONAL)

CABBAGE, CAULIFLOWER- CHOPPED(OPTIONAL)

GREEN CHILLIES-5 CHOPPED

SOYA SAUCE- 1 TABLESPOON
TOMATO SAUCE- 1 TABLESPOON
CHILLY SAUCE- 1 TABLESPOON

BLACK PEPPER POWDER-1 TABLESPOON


GHEE- 1/2 CUP

SPICES
CINNAMON STICK-1
BAY LEAVES-3
CLOVES-4
PEPPER-4
CUMIN SEEDS- A PINCH


SALT 
WATER-4 CUPS


PREPARATION


TAKE A PAN .ADD 1 TABLESPOON GHEE
FRY EACH VEGETABLES SEPARATELY FOR 2 MINUTES
YOU CAN ADD A LITTLE SALT AND PEPPER POWDER TO IT

BEAT AND FRY EGG

TAKE A LARGE VESSEL
POUR 3 TABLESPOONS OF GHEE
FRY THE SPICES

THEN ADD RICE AND FRY IT WELL

WHEN RICE GETS FRIED , ADD FRIED VEGETABLES, FRY FOR 1 MINUTE

ADD 4 CUPS WATER
ADD SAUCES, BLACK PEPPER POWDER,SALT

COOK TILL WATER DISAPPEARS IN LOW FLAME


SERVE WITH SALAD AND SAUCE

MIXED FRIED RICE

 MIXED FRIED RICE

INGREDIENTS

FOR RICE

BASMATI RICE - 1 KG/ 2 CUPS

PUT RICE IN WATER FOR 1 HOUR

DRAIN TILL ALL WATER GOES PREFERABLY FOR 1/2 TO 1 HOUR

FOR MASALA

CARROT-1 CHOPPED LENGTHWISE
FRENCH BEANS -1/2 CUP; CHOPPED BY SIDE
GREEN PEAS- 1/2 CUP

CAPSICUM -1 CHOPPED
ONION-1 CHOPPED
EGGS -2 
SPRING ONION- CHOPPED; 1/4 CUP

SWEET CORN-1/ 4 CUP(OPTIONAL)

CABBAGE, CAULIFLOWER- CHOPPED(OPTIONAL)

GREEN CHILLIES-5 CHOPPED

SOYA SAUCE- 1 TABLESPOON

TOMATO SAUCE- 1 TABLESPOON

CHILLY SAUCE- 1 TABLESPOON

BLACK PEPPER POWDER-1 TABLESPOON

CHICKEN STOCK- CUBE-1 

GHEE- 1/2 CUP

SPICES

CINNAMON STICK-1

BAY LEAVES-3

CLOVES-4

PEPPER-4

CUMIN SEEDS- A PINCH

CHICKEN - 250 GM

PRAWNS- 100 GMS

SALT 

WATER-4 CUPS

PREPARATION

COOK THE CHICKEN AND PRAWNS IN PRESSURE COOKER WITH TURMERIC POWDER A PINCH,  BLACK PEPPER POWDER A PINCH, AND SALT

LET 3 WHISTLES COME

TAKE A PAN .ADD 1 TABLESPOON GHEE

FRY EACH VEGETABLES SEPARATELY FOR 2 MINUTES

YOU CAN ADD A LITTLE SALT AND PEPPER POWDER TO IT

BEAT AND FRY EGG

TAKE A LARGE VESSEL

POUR 3 TABLESPOONS OF GHEE

FRY THE SPICES

THEN ADD RICE AND FRY IT WELL

WHEN RICE GETS FRIED , ADD FRIED VEGETABLES, FRY FOR 1 MINUTE

ADD 4 CUPS WATER

ADD SAUCES, BLACK PEPPER POWDER,SALT, CHICKEN STOCK, CHICKEN , PRAWNS AND EGG

COOK TILL WATER DISAPPEARS IN LOW FLAME

SERVE WITH SALAD AND SAUCE

MEEN MULAKU CHAARU CURRY

KERALA FISH CURRY/ MULAKU CURRY

INGREDIENTS

SHALLOTS- 6
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON

WATER- 1 CUP

FISH - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER  WITH WATER IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND GAMBOOGE

ALLOW IT TO BOIL
WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
BOIL TILL THE FISH IS COOKED WELL.

HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY

UNAKKA CHEMMEEN CURRY/ DRIED PRAWNS CURRY

UNAKKA CHEMMEEN CURRY/ DRIED PRAWNS CURRY

INGREDIENTS


DRIED PRAWNS FRIED -1/2 CUP( HEAD AND TAIL REMOVED)


SHALLOTS- 4
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-1 1/2 TABLESPOONS
TURMERIC POWDER-1/2 TABLESPOON

COCONUT MILK POWDER- 5 TABLESPOONS
OR COCONUT MILK 

FIRST MILK- THICK- 1/4 CUP
SECOND MILK- 1/2 CUP

TAMARIND WATER- FROM 2 INCH TAMARIND PIECE

GINGER- 1 INCH PIECE
CURRY LEAVES-6

SALT- AS PER TASTE

COCONUT OIL-2 TABLESPOON

MUSTARD SEEDS- 1 TABLE SPOON
DRIED RED CHILLIES- 2 

PREPARATION



GRIND SHALLOTS-4, TOMATO, GINGER, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK  IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND TAMARIND WATER

ALLOW IT TO BOIL
WHEN STARTED BOILING ADD DRIED PRAWNS, AND COOK IN MEDIUM FLAME
ALSO ADD FIRST COCONUT MILK WHEN CURRY THICKENS
BOIL TILL THE FISH IS COOKED WELL.

WHEN CURRY BOILS PUT OFF FROM FLAME

HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD  MUSTARD, DRIED RED CHILLIES  AND CURRY LEAVES

ADD IT TO CURRY

VENDAKKAYA/ LADYS FINGER CURRY IN TAMARIND

VENDAKKAYA/ LADYS FINGER CURRY IN TAMARIND

INGREDIENTS

LADYS FINGER - 1/2 KG

TAMARIND -2 INCH, (PUT IN WATER AND MADE TAMARIND WATER)

SALT

RED CHILLY POWDER-1/2 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

CORIANDER POWDER- 2 TABLESPOONS

COCONUT MILK- THICK 1 CUP

CURRY LEAVES-6

MUSTARD-1 TABLESPOON

DRIED RED CHILLY -2

COCONUT OIL- 2 TABLESPOONS

PREPARATION

CLEAN LADYS FINGER WELL WITH WATER AND CUT IT INTO VERY SMALL PIECES. BOIL IT WITH  TAMARIND WATER AND SALT IN A VESSEL/ EARTHERN POT

MEANWHILE FRY RED CHILLY POWDER, TURMERIC POWDER AND CORIANDER POWDER FOR TWO MINUTES IN MEDIUM FLAME IN A FRY PAN AND ADD IT TO THE CURRY

WHEN THE THREE-FOURTH OF TAMARIND WATER GOES, ADD THICK COCONUT MILK

SAUTE WITH MUSTARD, RED CHILLY AND CURRY LEAVES IN COCONUT OIL

RAW MANGO CURRY WITH TAMARIND/ PACHAMANGA CURRY

RAW MANGO CURRY WITH TAMARIND/ PACHAMANGA CURRY

INGREDIENTS

RAW MANGOES -2 

TAMARIND -1 INCH, (PUT IN WATER AND MADE TAMARIND WATER)

SALT

RED CHILLY POWDER-1/2 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

CORIANDER POWDER- 2 TABLESPOONS

COCONUT MILK- THICK 1 CUP

CURRY LEAVES-6

MUSTARD-1 TABLESPOON

DRIED RED CHILLY -2

COCONUT OIL- 2 TABLESPOONS

PREPARATION

 PEEL OFF THE SKIN AND CUT THE RAW MANGOES INTO VERY SMALL PIECES. BOIL IT WITH  TAMARIND WATER AND SALT IN A VESSEL/ EARTHERN POT

MEANWHILE FRY RED CHILLY POWDER, TURMERIC POWDER AND CORIANDER POWDER FOR TWO MINUTES IN MEDIUM FLAME IN A FRY PAN AND ADD IT TO THE CURRY

WHEN THE THREE-FOURTH OF TAMARIND WATER GOES, ADD THICK COCONUT MILK

SAUTE WITH MUSTARD, RED CHILLY AND CURRY LEAVES IN COCONUT OIL