PARIPPU CURRY FOR NEYCHORR/ DAAL CURRY FOR GHEE RICE

PARIPPU CURRY FOR NEYCHORR/
DAAL CURRY FOR GHEE RICE


INGREDIENTS


MASOOR DAAL / TOOR DAAL - 1/2 CUP

GRATED COCONUT- 3/4 CUP
SHALLOTS- 3 
CUMIN SEEDS - 1 TABLESPOON

SALT 
WATER- ENOUGH TO COOK

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

MUSTARD- 1 TABLESPOON
CURRY LEAVES- 8

COCONUT OIL- 2 TABLESPOONS


PREPARATION


CLEAN MASOOR DAAL AND COOK IT WITH TURMERIC POWDER, CHILLY POWDER AND SALT. 
COOK WELL

MEANWHILE GRIND COCONUT, SHALLOTS, CUMIN SEEDS IN MIXER.
GRIND WELL INTO A SMOOTH PASTE
YOU CAN ALSO ADD GREEN CHILLIES IF YOU WANT SPICY

ADD THIS PASTE TO  DAAL WHEN IT IS COOKED

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

FISH CROQUETTES

FISH  CROQUETTES

INGREDIENTS

FISH- 250 G, BONELESS

POTATOES-3(OPTIONAL)

GARLIC -2 CLOVES, CRUSHED
GINGER- 1 INCH PIECE, CRUSHED
GREEN CHILLIES-3 CHOPPED
ONION-1 FINELY CHOPPED

CHILLY POWDER-1 TABLESPOON
TURMERIC POWDER-A PINCH
PEPPER POWDER- 1 TABLESPOON
ALL SPICE POWDER/ GARAM MASALA- 1/2 TABLESPOON

CURRY LEAVES-1 SPRIG
CORIANDER LEAVES- 1/4 CUP; CHOPPED

SALT

ALL PURPOSE FLOUR/ MAIDA- 1 CUP
EGG -3
BREAD CRUMBS- 1 CUP

OIL


FOR THE SAUCE

BUTTER- 3 TABLESPOONS
MILK- 1 CUP

MAIDA/ ALL PURPOSE FLOUR- 1 TABLESPOON

PREPARATION

COOK THE POTATOES AND PEEL OFF SKIN.  MASH IT
COOK FISH WITH SALT , CHILLY POWDER, TURMERIC POWDER AND A PINCH PEPPER POWDER.
MINCE IT
MELT BUTTER IN A PAN
ADD ONION, GINGER, GARLIC , GREEN CHILLIES, CURRY LEAVES AND CORIANDER LEAVES
ADD 1 TABLESPOON ALL PURPOSE FLOUR TO IT.  STIRR WELL FOR HALF A MINUTE
ADD MILK AND STIRR IN MEDIUM HEAT UNTIL THE MIXTURE THICKENS
REMOVE PAN FROM FLAME
ADD MINCED FISH , MASHED POTATOES , PEPPER POWDER AND GARAM MASALA POWDER+ SALT
MOULD THEM TO CROQUETTE SHAPE WHEN COOLED( YOU CAN REFRIGERATE THE MIXTURE FOR MORE MIXING OF CONTENTS IF YOU PREFER)
SPREAD ALL PURPOSE FLOUR IN A PLATE
PLACE BREAD CRUMBS IN ANOTHER PLATE
TAKE THE BEATEN EGG IN A BOWL
ROLL THE CROQUETTE FIRST IN ALL PURPOSE FLOUR,
THEN DIP IN EGG
THEN AGAIN ROLL IN BREAD CRUMBS
HEAT A KADAI
POUR OIL
DEEP FRY CROQUETTE

VERMICELLI COATED CHICKEN CROQUETTES

VERMICELLI COATED CHICKEN CROQUETTES

INGREDIENTS

CHICKEN- 250 GM BONELESS

VERMICELLI -1 CUP; ROASTED

POTATOES-3

GARLIC -2 CLOVES, CRUSHED

GINGER- 1 INCH PIECE, CRUSHED

GREEN CHILLIES-3 CHOPPED

ONION-1 FINELY CHOPPED

CHILLY POWDER-1 TABLESPOON

TURMERIC POWDER-A PINCH

PEPPER POWDER- 1 TABLESPOON

ALL SPICE POWDER/ GARAM MASALA- 1/2 TABLESPOON

CURRY LEAVES-1 SPRIG

CORIANDER LEAVES- 1/4 CUP; CHOPPED

SALT

ALL PURPOSE FLOUR/ MAIDA- 1 CUP

EGG -3

BREAD CRUMBS- 1 CUP

OIL

FOR THE SAUCE

BUTTER- 3 TABLESPOONS

MILK- 1 CUP

MAIDA/ ALL PURPOSE FLOUR- 1 TABLESPOON

PREPARATION

COOK THE POTATOES AND PEEL OFF SKIN.  MASH IT

COOK CHICKEN PIECES WITH SALT , CHILLY POWDER, TURMERIC POWDER AND A PINCH PEPPER POWDER.

MINCE IT

MELT BUTTER IN A PAN 

ADD ONION, GINGER, GARLIC , GREEN CHILLIES, CURRY LEAVES AND CORIANDER LEAVES

ADD 1 TABLESPOON ALL PURPOSE FLOUR TO IT.  STIRR WELL FOR HALF A MINUTE

ADD MILK AND STIRR IN MEDIUM HEAT UNTIL THE MIXTURE THICKENS

REMOVE PAN FROM FLAME

ADD MINCED CHICKEN , MASHED POTATOES , PEPPER POWDER AND GARAM MASALA POWDER+ SALT

MOULD THEM TO CROQUETTE SHAPE WHEN COOLED( YOU CAN REFRIGERATE THE MIXTURE FOR MORE MIXING OF CONTENTS IF YOU PREFER)

SPREAD ALL PURPOSE FLOUR IN A PLATE

PLACE BREAD CRUMBS IN ANOTHER PLATE

SPREAD VERMICELLI IN A PLATE

TAKE THE BEATEN EGG IN A BOWL

ROLL THE CROQUETTE FIRST IN ALL PURPOSE FLOUR, 

THEN DIP IN EGG

ROLL IN VERMICELLI

THEN AGAIN ROLL IN BREAD CRUMBS

HEAT A KADAI

POUR OIL

DEEP FRY CROQUETTE

CHICKEN CROQUETTES

CHICKEN CROQUETTES


INGREDIENTS

CHICKEN- 250 GM BONELESS

POTATOES-3(OPTIONAL)

GARLIC -2 CLOVES, CRUSHED
GINGER- 1 INCH PIECE, CRUSHED
GREEN CHILLIES-3 CHOPPED
ONION-1 FINELY CHOPPED

CHILLY POWDER-1 TABLESPOON
TURMERIC POWDER-A PINCH
PEPPER POWDER- 1 TABLESPOON
ALL SPICE POWDER/ GARAM MASALA- 1/2 TABLESPOON

CURRY LEAVES-1 SPRIG
CORIANDER LEAVES- 1/4 CUP; CHOPPED

SALT

ALL PURPOSE FLOUR/ MAIDA- 1 CUP
EGG -3
BREAD CRUMBS- 1 CUP

OIL


FOR THE SAUCE

BUTTER- 3 TABLESPOONS
MILK- 1 CUP

MAIDA/ ALL PURPOSE FLOUR- 1 TABLESPOON

PREPARATION

COOK THE POTATOES AND PEEL OFF SKIN.  MASH IT

COOK CHICKEN PIECES WITH SALT , CHILLY POWDER, TURMERIC POWDER AND A PINCH PEPPER POWDER.

MINCE IT

MELT BUTTER IN A PAN 

ADD ONION, GINGER, GARLIC , GREEN CHILLIES, CURRY LEAVES AND CORIANDER LEAVES
ADD 1 TABLESPOON ALL PURPOSE FLOUR TO IT.  STIRR WELL FOR HALF A MINUTE
ADD MILK AND STIRR IN MEDIUM HEAT UNTIL THE MIXTURE THICKENS

REMOVE PAN FROM FLAME

ADD MINCED CHICKEN , MASHED POTATOES , PEPPER POWDER AND GARAM MASALA POWDER+ SALT

MOULD THEM TO CROQUETTE SHAPE WHEN COOLED( YOU CAN REFRIGERATE THE MIXTURE FOR MORE MIXING OF CONTENTS IF YOU PREFER)


SPREAD ALL PURPOSE FLOUR IN A PLATE
PLACE BREAD CRUMBS IN ANOTHER PLATE
TAKE THE BEATEN EGG IN A BOWL

ROLL THE CROQUETTE FIRST IN ALL PURPOSE FLOUR, 
THEN DIP IN EGG
THEN AGAIN ROLL IN BREAD CRUMBS

HEAT A KADAI
POUR OIL
DEEP FRY CROQUETTE

DATES-MILK SHAKE

DATES-MILK SHAKE


INGREDIENTS

DATES-1/4 CUP
MILK -1 CUP
SUGAR-1/4 CUP

ICE- 1 CUP CRUSHED

CASHEWNUTS-1/2 TABLESPOON
ALMONDS-1/4 TABLESPOON
PEANUTS-1/4 TABLESPOON

PREPARATION

CRUSH ICE CUBES COARSELY

FIRST BLEND ALL INGREDIENTS EXCEPT ICE CUBES
THEN COARSELY BLEND BY ADDING ICE CUBES

YOU CAN ALSO USED FREEZED MILK IN SUBSTITUTE FOR ICE

SERVE WITH CRUSHED NUTS 

SHARJAH SHAKE

SHARJAH SHAKE

INGREDIENTS

BANANA-1

MILK-2 CUPS
SUGAR-1/4 CUP
CHOCOLATE POWDER-1 TABLESPOON
OR BOURNVITA/BOOST

CASHEW NUTS-1 TABLESPOON
PEANUTS- 1 TABLESPOON

PREPARATION

FREEZE MILK

BREAK FROZEN MILK INTO PIECES USING A KNIFE FOR EASY MIXING IN BLENDER
BLEND BANANA, SUGAR AND CHOCOLATE POWDER FIRST
THEN ADD FROZEN MILK CUBES AND COARSELY BLEND

NOW COARSELY CRUSH NUTS AND PLACE IT ABOVE THE TOP OF SHAKE

AVOCADO SMOOTHIE

AVOCADO  SMOOTHIE


INGREDIENTS

AVOCADO-1

MILK-1 CUP
WATER-1/4 CUP
SUGAR-1/4 CUP
 LEMON  JUICE - 1 TABLESPOON 

PREPARATION

TAKE THE PULP OF AVOCADO

TAKE THE AVOCADO PULP, LEMON JUICE, SUGAR, WATER AND MILK AND MIX WELL IN A BLENDER

POUR IT INTO GLASSES AND REFRIGERATE

SERVE CHILLED

AVOCADO- MILK SHAKE

AVOCADO- MILK SHAKE


INGREDIENTS

AVOCADO-1

MILK-1 1/2 CUP
WATER-1/4 CUP
SUGAR-1/4 CUP


PISTACHIOS- 1/2 TABLESPOON-CRUSHED
CASHEW NUTS- 1/2 TABLESPOON CRUSHED
ALMONDS-1/4 TABLESPOON CRUSHED

PREPARATION

FREEZE THE MILK INTO ICE

TAKE THE PULP OF AVOCADO

TAKE THE AVOCADO PULP, SUGAR, WATER AND FREEZED MILK AND MIX WELL IN A BLENDER

POUR IT INTO GLASSES 

 DECORATE WITH CRUSHED PISTACHIOS, ALMONDS AND CASHEW NUTS

SERVE CHILLED

AVOCADO -MILK SMOOTHIE

AVOCADO -MILK SMOOTHIE


INGREDIENTS

AVOCADO-1

MILK-1 CUP
WATER-1/4 CUP
SUGAR-1/4 CUP


PISTACHIOS- 1/2 TABLESPOON-CRUSHED
CASHEW NUTS- 1/2 TABLESPOON CRUSHED
ALMONDS-1/4 TABLESPOON CRUSHED

PREPARATION

TAKE THE PULP OF AVOCADO

TAKE THE AVOCADO PULP, SUGAR, WATER AND MILK AND MIX WELL IN A BLENDER

POUR IT INTO GLASSES AND REFRIGERATE

 DECORATE WITH CRUSHED PISTACHIOS, ALMONDS AND CASHEW NUTS

SERVE CHILLED

AVOCADO JUICE WITH ICE CREAM

 AVOCADO JUICE WITH ICE CREAM


INGREDIENTS

AVOCADO-1

MILK-1 CUP
WATER-1/4 CUP
SUGAR-1/4 CUP

ICE CREAM / KULFI- 1 SCOOP

PISTACHIOS- 1/2 TABLESPOON-CRUSHED
CASHEW NUTS- 1/2 TABLESPOON CRUSHED
ALMONDS-1/4 TABLESPOON CRUSHED

PREPARATION

TAKE THE PULP OF AVOCADO

TAKE THE AVOCADO PULP, SUGAR, WATER AND MILK AND MIX WELL IN A BLENDER

POUR IT INTO GLASSES AND REFRIGERATE

WHEN SERVING ADD ICE CREAM SCOOP AND DECORATE WITH CRUSHED PISTACHIOS, ALMONDS AND CASHEW NUTS

ALOO / POTATO BONDA

ALOO / POTATO BONDA

INGREDIENTS

POTATOES-2

ONION-1 
GINGER-2 INCH PIECE
GREEN CHILLIES-2
CURRY LEAVES- 1 SPRIG
CORIANDER LEAVES- 2 TABLESPOONS;CHOPPED

TURMERIC POWDER-1/4 TABLESPOON
MUSTARD-1 TABLESPOON

SALT
OIL

FOR BATTER

GRAM FLOUR /BESAN / കടലമാവ് - 1 CUP

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

SALT

WATER
`
PREPARATION

MIX THE FLOUR, CHILLY POWDER, CUMIN POWDER , SALT AND LITTLE WATER TO FORM A THICK BATTER


MEANWHILE COOK THE POTATOES AND PEEL OFF THE SKIN
MASH IT

HEAT A KADAI
POUR OIL

SPLUTTER MUSTARD

ADD CHOPPED ONION, GINGER AND GREEN CHILLIES.  FRY FOR 2 MINUTES

ADD CURRY LEAVES AND CORIANDER LEAVES. FRY FOR AMINUTE

ADD SALT , TURMERIC POWDER AND MASHED POTATOES. MIX WELL

REMOVE FROM FLAME

ROLL INTO SMALL BALLS

HEAT OIL IN KADAI AND DIP EACH BALL IN BATTER AND DEEP FRY

MEEN /FISH DUM BIRIYANI

MEEN /FISH DUM BIRIYANI



SERVES- 3-4 PERSONS.



INGREDIENTS



FOR MARINATING FISH

FISH CLEANED-1 KG

RED CHILLY POWDER – ½ TEASPOON.
TURMERIC POWDER – A PINCH.

SALT- AS REQUIRED.
CURD- 1 BIG SPOON.
VINEGAR- 1 SMALL SPOON.
OIL/GHEE –1 SPOON.
GINGER-GARLIC PASTE- 2 TEASPOON.

MARINATE THE FISH  WELL WITH ABOVE INGREDIENTS AND KEEP ASIDE FOR 30 MINUTES, PREFERABLY IN A REFRIGERATOR.  DISCARD THE FLUID COLLECTED AND FRY WELL TILL GOLDEN BROWN.



FOR THE RICE



BASMATI RICE – 2 CUPS.
PEPPER –6 NOS.
CARDAMOM –3 NOS.
CINNAMON STICKS – 3 NOS.
CLOVES- 6 NOS.
BAY LEAVES –4  NOS.
FENNEL SEEDS – A PINCH.
CUMIN SEEDS – A PINCH.
SALT -  AS REQUIRED.
LEMON JUICE – 1 FULL
WATER—6-8 CUPS.
CARROT-1 OPTIONAL.
GREEN PEAS – 1 HANDFUL OPTIONAL.


 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR AT LEAST 1 HOUR.  TAKE WATER IN A POT AND ADD RICE, AND ALL THE INGREDIENTS.  COOK TILL THREE- FOURTH OF RICE IS COOKED.  DRAIN OUT WATER.



FOR THE FISH  MASALA


INGREDIENTS

COOKING OIL- 4 TABLESPOONS.
ONIONS- 5 FINE SLICED
GARLIC-1 POD CRUSHED MADE INTO A PASTE.
GINGER- 3 INCH PIECE CRUSHED MADE INTO A PASTE
TOMATOES 2 BIG SLICED
GREEN CHILLIES 4-5
CURRY LEAVES- 1 HANDFUL
CORIANDER LEAVES-1 HANDFUL FINELY CHOPPED
CHILLY POWDER – HALF TABLESPOON
CORIANDER POWDER 1 ½ TABLESPOON
TURMERIC POWDER- A PINCH
CURD – 2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON.


PREPARATION

HEAT OIL IN A PAN.  ADD SLICED ONIONS.  FRY TILL GOLDEN BROWN. 

ADD GINGER-GARLIC PASTE.  FRY FOR 2-3 MINUTES.

ADD CHOPPED TOMATOES AND GREEN CHILLIES. FRY FOR 5 MINUTES TILL TOMATOES BECOME SOFT.

THEN ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD SALT, CHIILY POWDER, CORIANDER POWDER AND TURMERIC POWDER. MIX WELL AND SAUTE TILL THE RAW SMELL OF POWDER DISAPPEARS. 
THEN ADD ALL SPICES POWDER.

ADD FRIED FISH . FRY IN A LOW HEAT TILL ALL INGREDIENTS GETS MIXED WELL.


AFTER PUTTING OFF FROM THE FLAME, ADD CURD. MIX WELL.



FOR DUM

DRY GRAPES- 1 HANDFUL
CASHEWNUTS – 1 HANDFUL
ONION – 1 SLICED
MINT LEAVES- 1 HANDFUL SLICED.
CORIANDER LEAVES- 1 HANDFUL
PINEAPPLE ESSENCE- 1 TABLESPOON.


FRY DRY GRAPES AND CASHEW NUTS IN GHEE.
FRY ONE ONION FINELY SLICED TILL IT BECOMES BROWNISH BLACK . KEEP THIS ASIDE

IN A HEAVY BOTTOMED VESSEL, SPREAD TWO-TABLESPOON GHEE UNIFORMLY.

  SPREAD A PORTION OF COOKED RICE AND THEN EVENLY SPREAD A PORTION OF FISH  MASALA.  AGAIN PLACE COOKED RICE, FISH  MASALA AND RICE.  

ABOVE THE RICE PUT CHOPPED CORIANDER LEAVES, CHOPPED MINT LEAVES, FRIED CASHEW NUTS, FRIED DRY GRAPES, AND FRIED ONION.  

POUR ONE TABLESPOON ESSENCE PREFERABLY PINEAPPLE ESSENCE.  ALSO POUR TWO-TABLESPOON GHEE.  COVER WITH ALUMINIUM FOIL. 



CLOSE THE VESSEL WITH A LID.  (IF NO ALUMINIUM FOIL YOU CAN CLOSE THE VESSEL WITH A LID AND PASTE IT SIDES USING MAIDA OR ALL PURPOSE DOUGH SLIGHTLY MIXED WITH WATER SO THAT NO AIR ESCAPES.) 

PUT THE VESSEL IN A LOW FLAME FOR 30 MINUTES. CARE SHOULD BE TAKEN THAT FLAME IS LOW.  AFTER 30 MINUTES ALLOW THE FOOD TO SETTLE FOR SOMETIMES. 
NOW YOU CAN OPEN AND YOUR DUM BIRIYANI IS READY.

ULLI BHAJI / ONION BHAJI

ULLI BHAJI / ONION BHAJI

INGREDIENTS

ONION-2 ; CHOPPED

GINGER- 1 INCH PIECE; CHOPPED
GREEN CHILLIES-6 ; CHOPPED
CURRY LEAVES- 2 SPRIGS

SALT

OIL- FOR DEEP FRY

GRAM FLOUR/ BESAN/ കടലമാവ് - 1 CUP

PREPARATION

MIX ALL THE INGREDIENTS WELL ADDING LITTLE WATER TO FORM A THICK BATTER

HEAT A KADAI.  POUR OIL

POUR THE THICK BATTER USING A LADDLE
DEEP FRY BOTH SIDES

PAZHAM PRADHAMAN / RIPE BANANA PAYASAM / KHEER

PAZHAM PRADHAMAN / RIPE BANANA PAYASAM / KHEER


INGREDIENTS

RIPE BANANA-2
WATER- 1/4 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

STEAM THE CUT BANANAS.  MASH IT WELL WITH HAND
FRY IN GHEE FOR A MINUTE

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

ADD IT 
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

VELLARIKKA -PARIPPU CURRY/ CUCUMBER WITH MASOOR DAAL CURRY

VELLARIKKA -PARIPPU CURRY/ CUCUMBER  WITH  DAAL CURRY

INGREDIENTS

VELLARIKKA-1/2

MASOOR/ TOOR DAAL - 1/2 CUP

GRATED COCONUT- 1/2 CUP

SHALLOTS- 3 

GINGER- 1 INCH PIECE

CUMIN SEEDS - 1 TABLESPOON

RED CHILLY DRIED -3 

SALT WATER- ENOUGH TO COOK

TURMERIC POWDER-1/2 TABLESPOON

RED CHILLY POWDER-1/4 TABLESPOON

MUSTARD- 1 TABLESPOON

CURRY LEAVES- 8

COCONUT OIL- 2 TABLESPOONS

PREPARATION

PEEL SKIN OFF FROM VELLARIKKA

CUT IT INTO SMALL PIECES

CLEAN MASOOR DAAL AND COOK IT WITH  VELLARIKKA , TURMERIC POWDER, CHILLY POWDER AND SALT.  

MEANWHILE GRIND COCONUT, SHALLOTS, GINGER, CUMIN SEEDS AND 1 RED CHILLY IN MIXER.

GRIND WELL INTO A SMOOTH PASTE

YOU CAN ALSO ADD GREEN CHILLIES FOR RED CHILLY

ADD THIS PASTE TO VELLARIKKA - MASOOR DAAL WHEN IT IS COOKED

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

YOU CAN ADD TOMATO IF YOU PREFER

KUMBALANGA -PARIPPU CURRY/ WHITE PUMPKIN WITH MASOOR DAAL CURRY

KUMBALANGA -PARIPPU CURRY/ WHITE PUMPKIN  WITH  DAAL CURRY

INGREDIENTS

WHITE PUMPKIN-1/2

MASOOR/ TOOR  DAAL - 1/2 CUP

GRATED COCONUT- 1/2 CUP

SHALLOTS- 3 

GINGER- 1 INCH PIECE

CUMIN SEEDS - 1 TABLESPOON

RED CHILLY DRIED -3 

SALT WATER- ENOUGH TO COOK

TURMERIC POWDER-1/2 TABLESPOON

RED CHILLY POWDER-1/4 TABLESPOON

MUSTARD- 1 TABLESPOON

CURRY LEAVES- 8

COCONUT OIL- 2 TABLESPOONS

PREPARATION

PEEL SKIN OFF FROM WHITE PUMPKIN

CUT IT INTO SMALL PIECES

CLEAN MASOOR DAAL AND COOK IT WITH WHITE PUMPKIN, TURMERIC POWDER, CHILLY POWDER AND SALT.  

MEANWHILE GRIND COCONUT, SHALLOTS, GINGER, CUMIN SEEDS AND 1 RED CHILLY IN MIXER.

GRIND WELL INTO A SMOOTH PASTE

YOU CAN ALSO ADD GREEN CHILLIES FOR RED CHILLY

ADD THIS PASTE TO WHITE PUMPKIN - MASOOR DAAL WHEN IT IS COOKED

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

YOU CAN ADD TOMATO IF YOU PREFER

PADAVALANGA -PARIPPU CURRY /SNAKEGOURD WITH MASOOR DAAL CURRY

PADAVALANGA -PARIPPU CURRY /SNAKEGOURD  WITH MASOOR DAAL CURRY

INGREDIENTS

SNAKE GOURD-1

MASOOR DAAL - 1/2 CUP

GRATED COCONUT- 1/2 CUP

SHALLOTS- 3 

GINGER- 1 INCH PIECE

CUMIN SEEDS - 1 TABLESPOON

RED CHILLY DRIED -3 

SALT WATER- ENOUGH TO COOK

TURMERIC POWDER-1/2 TABLESPOON

RED CHILLY POWDER-1/4 TABLESPOON

MUSTARD- 1 TABLESPOON

CURRY LEAVES- 8

COCONUT OIL- 2 TABLESPOONS

PREPARATION

PEEL SKIN OFF FROM SNAKE GOURD

CUT IT INTO SMALL PIECES

CLEAN MASOOR DAAL AND COOK IT WITH SNAKE GOURD TURMERIC POWDER, CHILLY POWDER AND SALT.  

MEANWHILE GRIND COCONUT, SHALLOTS, GINGER, CUMIN SEEDS AND 1 RED CHILLY IN MIXER.

GRIND WELL INTO A SMOOTH PASTE

YOU CAN ALSO ADD GREEN CHILLIES FOR RED CHILLY

ADD THIS PASTE TO SNAKE GOURD - MASOOR DAAL WHEN IT IS COOKED

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

YOU CAN ADD TOMATO IF YOU PREFER

CHILLY CHICKEN

CHILLY CHICKEN

INGREDIENTS

BONELESS CHICKEN-1/2 KG

FOR MARINATING

CORNFLOUR-1/2 CUP
ALL PURPOSE FLOUR-1/4 CUP

EGG -2

GINGER-GARLIC PASTE-2 TABLESPOONS

SOYA SAUCE- 2 TABLESPOONS
TOMATO SAUCE-1 TABLESPOON

VINEGAR-1 TABLESPOON

SALT
BLACK PEPPER POWDER- 1 TABLESPOON

MIX ALL THE INGREDIENTS WELL AND  MARINATE THE CHICKEN 
KEEP IN REFRIGERATOR FOR 1-2 HOURS

HEAT PAN 
ADD OIL
DEEP FRY MARINATED CHICKEN


FOR GRAVY

ONION-1 CHOPPED
CAPSICUM-1 CHOPPED

GINGER- GARLIC PASTE- 2 TABLESPOONS
GREEN CHILLIES FRY F-4 CHOPPED

SOYA SAUCE- 2 TABLESPOONS
TOMATO SAUCE-1 TABLESPOON
CHILLY SAUCE- 1 TABLESPOON

SPRING ONION-1 STALK- CHOPPED
SALT
OIL

PEPPER POWDER- 1 TABLESPOON

HEAT A PAN.  ADD OIL.  FRY ONION FOR 2 MINUTES.  ADD GINGER- GARLIC PASTE FRY FOR 1 MINUTE
ADD CAPSICUM AND GREEN CHILLIES FRY FOR 1 MINUTE

ADD ALL SAUCES AND PEPPER POWDER AND FRY FOR A MINUTE

ADD FRIED CHICKEN, CHOPPED SPRING ONION, SALT.AND 1/4 CUP WATER+ 1 TABLESPOON MARINATED MASALA CONTAINING CORN FLOUR
ALLOW IT TO BOIL

GARNISH WITH CORIANDER LEAVES

BEEF VARATTIYATHU/ SPICY BEEF FRY

BEEF VARATTIYATHU/  SPICY BEEF FRY

INGREDIENTS

BEEF-1/2 KG

SHALLOTS-1 CUP; FINELY SLICED

TOMATO-1

GINGER-2 INCH PIECE, CRUSHED

GARLIC- 6 CLOVES ; CRUSHED

GREEN CHILLIES-6; CHOPPED

CURRY LEAVES- 12 SPRIGS

RED CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER-1 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

SALT

COCONUT OIL-2 TABLESPOONS

CUMIN SEEDS POWDER-2-3 TABLESPOON

GARAM MASALA - 1 TABLESPOON

PREPARATION

COOK THE BEEF WITH LITTLE TURMERIC POWDER, CORIANDER POWDER, RED CHILLY POWDER AND SALT

TAKE A PAN

HEAT OIL

ADD SHALLOTS

FRY WELL

ADD CURRY LEAVES, GREEN CHILLIES, GARLIC AND GINGER

FRY FOR 3 MINUTES

ADD TOMATO. FRY FOR 1 MINUTE

ADD ALL POWDERS.  FRY TILL RAW SMALL GOES

ADD COOKED BEEF, 1/4 CUP WATER AND SALT

COOK TILL WHOLE MEAT GET MINCED LIKE APPEARENCE

EASY SPICY KAPPA / TAPIOCA RECIPE

EASY SPICY KAPPA / TAPIOCA RECIPE

INGREDIENTS

TAPIOCA-1

TURMERIC POWDER-A1/4 TABLESPOON

SALT

SHALLOTS-6

DRIED RED CHILLIES-5

CURRY LEAVES-1 SPRIG

COCONUT OIL-2 TABLESPOONS

PREPARATION

CUT THE TAPIOCA AND CLEAN WELL

COOK IT WITH SALT AND TURMERIC POWDER

TAKE A PAN 

ADD COCONUT OIL

SAUTE CRUSHED SHALLOTS AND DRIED RED CHILLIES, 

ADD CURRY LEAVES

ADD COOKED TAPIOCA

ERACHI PUTTU/ RICE STEAM CAKE WITH MEAT

ERACHI PUTTU/ RICE STEAM CAKE WITH MEAT

INGREDIENTS

FOR PUTTU

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

INGREDIENTS

FOR MEAT MASALA

CHICKEN MINCED- 1/2 KG

ONION-2

GINGER- 1 INCH PIECE

GARLIC-3 CLOVES

GREEN CHILLIES- 2

CURRY LEAVES-3

RED CHILLY POWDER-1/4 TABLESPOON

CORIANDER POWDER- 1 TABLESPOON

TURMERIC POWDER- A PINCH 

COCONUT OIL-1/4 CUP

SALT- ACCORDING TO TASTE

PREPARATION

TAKE A PAN.  HEAT OIL.

ADD SLICED ONION.  FRY TILL GOLDEN BROWN.

ADD CHOPPED GARLIC, GINGER, GREEN CHILLIES.  FRY FOR 3 MINUTES..

ADD CURRY LEAVES, SALT , RED CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER.  FRY TILL THE RAW SMELL OF THE POWDERS DISAPPEARS.

ADD WATER AND CHICKEN PIECES 

BOIL TILL CHICKEN IS COOKED

FINAL PREPARATION

TAKE A PUTTU MAKER

MIX MEAT MASALA WITH PUTTU FLOUR

ADD COCONUT FIRST. THEN FLOUR MIXTURE

AGAIN COCONUT, FLOUR

FINALLY COCONUT

STEAM IT 

FISH FINGERS

FISH FINGERS

INGREDIENTS

BONELESS FISH- 250 G

TO MARINATE

PEPPER POWDER- 1 TABLESPOON
VINEGAR- 1 TABLESPOON

GINGER- GARLIC PASTE-2 TABLESPOONS

SOYA SAUCE- 1 TABLESPOON
RED CHILLI SAUCE- 1 TABLESPOON
TOMATO SAUCE- 1 TABLESPOON
RED CHILLY POWDER-1/2 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON

SALT

MIX ALL THE INGREDIENTS WELL TO MKE A MARINATING MASALA

FOR COATING

BREAD CRUMBS- 1 CUP
CORN FLOUR-2 TABLESPOONS

EGG-2; BEATEN

PREPARATION

CLEAN THE FISH

CUT INTO FINGER SIZE

MARINATE IT WITH MARINATING MASALA
MIX THE BREAD CRUMBS WITH CORNFLOUR
SPREAD IT IN A PLATE

DIP THE MARINATED FISH IN EGG THEN IN BREAD CRUMBS MIXTURE

DEEP FRY IN OIL


SERVE HOT WITH KETCHUP

MEEN POLLICHATHU/ FISH FRY WRAPPED IN BANANA LEAF

MEEN POLLICHATHU/ FISH FRY WRAPPED IN BANANA LEAF

INGREDIENTS

TO MARINATE FISH

RED CHILLY POWDER- 1 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

SALT

GINGER- GARLIC PASTE-2 TABLESPOONS

LIME JUICE-2 TABLESPOONS

FISH-1 

CLEAN THE FISH

MAKE SLITS ON THE FISH

MARINATE WITH MASALA ABOVE AND KEEP ASIDE IN A REFRIGERATOR FOR 1-2 HOURS

FOR THE GRAVY

SHALLOTS-5,  FINELY SLICED

TOMATO-1

GINGER- GARLIC PASTE-4 TABLESPOONS

RED CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER-1 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

GREEN CHILLIES-2

CURRY LEAVES- 2 SPRIGS

SALT

COCONUT OIL

MEANWHILE; HEAT A PAN

ADD COCONUT OIL 

ADD CHOPPED SHALLOTS; FRY TILL TRANSLUCENT

ADD GINGER- GARLIC PASTE, GREEN CHILLIES AND CURRY LEAVES

FRY FOR 3 MINUTES

ADD CHOPPED TOMATO; FRY FOR 1 MINUTE

ADD ALL POWDERS.  FRY TILL RAW SMELL GOES

ADD SALT

FRY THE FISH IN OIL

TAKE A BANANA LEAF.SMEAR IT WITH COCONUT OIL

POUR 1/2 OF THE GRAVY ON THE BANANA LEAF

PLACE FISH ON IT

POUR REST OF GRAVY ON FISH

WRAP WITH ANOTHER LEAF

OR YOU CAN USE A BIG LEAF AND WRAP THE FISH FIRMLY

NOW STEAM IT R COOK IN LOW FLAME

YOU CAN GARNISH THE FISH WITH SLICED ONIONS, TOMATO, CARROT, CORIANDER LEAVES AND LIME JUICE

KALLUMMAKAYA NIRACHATHU/ A MUSSEL SNACK

KALLUMMAKAYA NIRACHATHU/  A MUSSEL SNACK

INGREDIENTS

CLEANED KALLUMMAKKAYA-10

FRY IN OIL BY MARINATING WITH TURMERIC POWDER, RED CHILLY POWDER AND SALT

FOR FILLING

RICE FLOUR-1 CUP

GRATED COCONUT-1/4 CUP

SHALLOTS-5 CHOPPED

CUMIN SEEDS- 1/2 TABLESPOON

FENNEL SEEDS-1/4 TABLESPOON

GINGER-1 INCH PIECE

GREEN CHILLIES-2 ;CHOPPED

CURRY LEAVES 

SALT

CRUSH WELL ALL THE INGREDIENTS EXCEPT RICE FLOUR

MIX IT WITH RICE FLOUR AND FORM A DOUGH BY ADDING HOT WATER 

FOR BATTER

RICE FLOUR-1/4 CUP

CHILLI POWDER-2 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

SALT

MIX WELL TO FORM A BATTER

PREPARATION

MAKE SMALL BALLS OUT OF RICE DOUGH

COVER THE MUSSELS WITH DOUGH

DIP IN BATTER

DEEP FRY IN OIL

CHICKEN LOLLIPOPS

`CHICKEN LOLLIPOPS

INGREDIENTS

CHICKEN WINGS-6

GINGER - GARLIC PASTE-2 TABLESPOONS

ALL PURPOSE FLOUR- 1/4 CUP

CORNFLOUR-1/4 CUP

EGG-1

SOYA SAUCE-2 TABLESPOONS

RED CHILLY SAUCE-1 TABLESPOON

THICK CURD - 1 TABLESPOON 

VINEGAR/ LIME JUICE- 1/2 TABLESPOON

PEPPER POWDER- 1 TABLESPOON

OIL

SALT

PREPARATION

MIX ALL THE INGREDIENTS WELL

MARINATE THE CHICKEN WINGS WHOSE MEAT SHAPED INTO A LOLLIPOP IN THE MIXTURE AND REFRIGERATE FOR 1-2 HOURS

DEEP FRY IN OIL

KAPPA- BEEF / TAPIOCA- BEEF BIRIYANI BIRIYANI

KAPPA- BEEF / TAPIOCA- BEEF BIRIYANI BIRIYANI

FOR KAPPA

KAPPA-1 KG

GRATED COCONUT-1/2 CUP

CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER-1 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

GINGER-1 INCH PIECE

GREEN CHILLIES-3

SHALLOTS-3

SALT

COOK TAPIOCA WITH SALT AND POWDERS

DRAIN WATER

MASH IT AND KEEP ASIDE

MIX COCONUT, CHOPPED GINGER,GREEN CHILLIES AND SHALLOTS BY COARSE CRUSHING 

FOR MEAT MASALA

BEEF-1/2 KG

ONION-1

GINGER-GARLIC PASTE-2 TABLESPOONS

GREEN CHILLIES-3

RED CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER-1 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

BLACK PEPPER POWDER-1 TABLESPOON

GARAM MASALA- 1/2 TABLESPOON

SALT

CURRY LEAVES

COCONUT OIL

MARINATE THE MEAT WITH 1 TABLESPOON GINGER GARLIC PASTE, VINEGAR, SALT, AND RED CHILLY POWDER , CORIANDER POWDER AND TURMERIC POWDER

HEAT OIL IN A PRESSURE COOKER

FRY ONION TILL TRANSLUCENT

ADD 1 TABLESPOON GINGER -GARLIC PASTE, GREEN CHILLIES AND CURRY LEAVES

WHEN FRIED ADD BLACK PEPPER POWDER AND GARAM MASALA POWDER

FRY TILL RAW SMELL OF POWDER GOES

COOK THE MARINATED BEEF WITH 1/4 CUP OF WATER TILL MEAT BECOMES TENDER

FOR SEASONING

COCONUT OIL

MUSTARD-1 TABLESPOON

CURRY LEAVES

SHALLOTS-4

DRIED RED CHILLIES-3

HEAT COCONUT OIL

SPLUTTER MUSTARD

ADD CURRY LEAVES AND CRUSHED SHALLOTS AND DRIED RED CHILLIES

ADD THE MASHED TAPIOCA AND COOKED BEEF MIXTURE

MIX WELL

EASY FRUIT SALAD WITH ICECREAM AND CUSTARD POWDER

EASY FRUIT SALAD WITH ICECREAM AND CUSTARD POWDER

INGREDIENTS

APPLE-1 CHOPPED

GRAPES- 1 CUP

BANANA-1; CHOPPED

MANGO-1; CHOPPED

STRAWBERRY-2 CHOPPED(OPTIONAL)

POMEGRANATE SEEDS- 1/4 CUP

KULFI ICECREAM- 1 CUP

PISTA-1 TABLESPOON; CHOPPED

CASHEWNUTS-1 TABLESPOON; CHOPPED

ALMONDS- 1 TABLESPOON; CHOPPED

CUSTARD POWDER- 1 TABLESPOON

MILK-1/2 CUP

SUGAR - 3 TABLESPOONS

PREPARATION

HEAT 2 TABLESPOONS OF MILK WITH SUGAR.  WHEN MILK BOILS ADD CUSTARD POWDER.  STIR WELL

WHEN IT THICKENS ADD REST OF MILK AND REMOVE FROM FLAME

CHILL IT

TAKE ALL THE CUT FRUITS IN A BOWL.  ADD THE CHILLED CUSTARD MIXTURE

KEEP IT CHILLED

SERVE WITH CHILLED KULFI ICE CREAM