Bell pepper Curry

Ingredients :-

1 Red Bell pepper chopped
2 Tbsp of tamarind juice
1 chopped onion
3 Dry red chillies
1/2 cup of chopped tomato
1 Tbsp of turmeric powder
Cumin seeds

Method :-

• Heat oil in a pan. Splutter mustard seeds, then add cumin seeds, dry red chillies, curry leaves and onion. Fry it.
• Add chopped tomatoes, turmeric powder, bell pepper, salt and tamarind juice. Allow it to cook by adding a little water.
• Once it is done, allow it to cool. Blend the mixture.

Masala Bread Snack

Ingredients :-

4 loaves of bread
1 Sliced Onion
1 Chopped  Tomato
I Tbsp of Grated Ginger
Chopped Garlic
Chilli powder
Turmeric powder
Coriander powder
Meat masala
Oil
Salt


 Method :-

•  Heat oil in a pan. Add ginger, garlic, onion and tomato. Saute well.
• Add all the powders and salt. Mix it.
• Spread this masala on one loaf of bread and cover with another loaf.
• Cut the bread diagonally and serve.

Snow White Pudding

Ingredients :-
1 cup of Whip cream
1 cup of Sugar syrup
1/2 cup of sugar
1 table spoon of vanilla essence
1 table spoon of strawberry essence
4 loaves of bread without crest
cashew nut

Method :-

• Seperate equal amount of whip cream in to two bowls. Add sugar if required.
• Add vanilla essence in the first bowl and strawberry essence in the second bowl.
• Dip the bread loaves in sugar syrup and place it in the pudding tray.
• Spread both the creams on the top of bread and decorate using cashew nuts.
• Keep the tray in the freezer for half an hour.

Coconut Chicken Dry

This recipe would be a good side dish for veg fried rice.

Ingredients :-
500 gms of chicken
1 cup of grated Coconut
1 Onion chopped 
1 table spoon of oil
3 dry red chillies
Curry leaves
Salt

One table spoon 
Turmeric powder
Chilli powder
Coriander powder
Garam masala powder
Ginger garlic paste

Method :-

• Add all the powders to the chicken including salt and set aside.
• Heat oil in a pan. Add curry leaves, ginger garlic paste and onion. Saute well.
• Put the chicken pieces and mix well. Do not add water. Allow to cook in low flame.
• Grind coconut and dry red chillies in to a paste and add to the cooked chicken.
• Heat for 5 minutes. Garnish with curry leaves.

Veg Fried Rice

Ingredients :-

1 cup of Basmati rice
100 gms of Beans finely chopped
1 Carrot finely chopped
1 Onion finely chopped
3 Green chillies chopped
1/2 of cabbage finely chopped
3 tea spoon of ghee
Cloves and Cardamom
Salt

Method :-

• Cook the basmati rice in water by adding salt. Allow the cooked rice to cool.
• Heat ghee in a pan and add cloves and cardamom. Fry for a minute and then put the vegetables one by one. Allow it to cook.
• Once it is done mix the rice with vegetables thoroughly.Serve hot with raita and Coconut Chicken dry.

Aloo Masala

Ingredients :-

Aloo/Potato - 2
Sliced Onion - 1 cup
Tomato chopped - 1 cup
Grated ginger - 1 table spoon
Garlic - 4 cloves
Green chillies - 4
Turmeric powder - 1 table spoon
Meat masla/Chicken masala - 1 table spoon
Coriander powder - 1 table spoon
Oil - 2 table spoon
Mustard seeds - 1/2 table spoon
Dry red chilli - 1
Curry leaves
Salt

Method :-

• Heat oil in a pan and splutter mustard seeds. Add dry red chilli, curry leaves and sliced onion.
• Add ginger, green chillies and garlic. Saute well. Then add tomato, turmeric powder, coriander powder, meat masala, salt and potato pieces.
• Mix well and add a little water to cook.
• Once the mixture is cooked, serve hot with chappathi/rice/puri.

Beetroot Pickle

Ingredients :-
 
Beetroot - 1
Ginger grated - 1 table spoon
Green chillies - 4
Garlic - 1/2 table spoon
Vinegar - 1 table spoon
Curry leaves
Salt

Method :-

• Cut beetroot in to thin pieces. Mix with salt.
• Grind ginger, garlic and green chillies and add it to the beetroot.
• Finally add vinegar and mix well.
• Garnish with curry leaves.

                                     

Coconut Chammanthi

Ingredients :-

Grated coconut - 1 cup
Green chillies - 2
Dry red chillies - 2
Ginger grated -1 table spoon
Shallots - 2
Tamarind - 1 small ball
Salt

Method :-

• Mix all the ingredients and grind it. Make sure this should not be a paste.
• Garnish with coriander or curry leaves.

Beans Upperi

Ingredients :-

Beans - 200gm
Green chillies - 4
Grated coconut - 1/2 cup
Turmeric powder - 1 table spoon
Oil - 1 table spoon
Salt

Method :-

• Cut beans in to thin round pieces.
• Heat oil in a pan. Add the beans, turmeric powder, salt and green chillies to it. Saute well.
• Close the lid and heat in a low flame. Do not add water. Check the mixture in between.
• Once it is done add the grated coconut and mix well.

Kaya-Payar (Plantain-Long bean) Mezhukkupuratti

Ingredients :-

Raw plantain (pachakkaya) - 1
Long bean - 100 gm
Green chillies - 4
Turmeric powder - 1 table spoon
Oil - 1 table spoon
Salt

Method :-

• Cut the plantain and long bean to small pieces. 
• Heat  a pan. Add the vegetables with a little water, salt, green chillies and turmeric powder.
• Close it with a lid until the water get absorbed.
• Once it is done add oil and mix well.

Spicy Crab Curry

Ingredients :-                                                                        

Crab - 3
Grated coconut - 1 cup
Grated ginger - 1 table spoon
Garlic cloves - 4
Sliced shallot - 1/2 cup
Chopped tomato - 1/2 cup
Green chilli - 4
Dry red chillies - 2
Oil - 3 table spoon
Curry leaves
Salt


Dry powders :-

Turmeric powder - 1 table spoon
Chilli powder - 1/2 table spoon
Coriander powder - 2 table spoon
Meat masala - 1 table spoon


Method :-

• Cut the crab in to pieces and marinate with salt, chilli powder and turmeric powder for 1/2 an hr.
• Heat oil in the clay pot/pan and add ginger, garlic, green chillies and sliced shallots. Saute well till it is brown in color. Finally add the tomatoes.
• Put the crab pieces in to the above mixture. Add coriander powder, meat masala and a little water, to cook.
• Heat oil in another pan and add dry red chillies, 2 cloves of garlic, 2 shallots, curry leaves and coconut. Fry it in a low falme until brown in color.
• Grind the coconut mixture after cooling and mix with the crab.
• Boil for a minute and garnish with curry leaves.

Plantain -Dal Curry (Pachakkaya-Parippu Curry)

Ingredients :-

Toor dal - 1 cup
Pachakkaya/Plantain - 1
Grated Coconut - 1 cup
green chillies - 5
Turmeric powder - 1 table spoon
Cumin seeds - one pinch
Oil - 1 table spoon
Mustard seeds - 1 table spoon
Dry red chilli - 1
Curry leaves
Salt

Method :-

• Soak dal in water for 1 hr. Pressure cook dal and plantain pieces by adding turmeric powder, salt and green chillies.
• Meanwhile grind coconut and cumin seeds with a little water.
• Add the ground mixture to the curry.
• Season it with oil, mustard seeds, dry red chilli, coconut and curry leaves.

Pazham Pori (Plantain Fry) - All time fav snack !!

Ingredients :-

Ripened Plantain - 3
Maida(All Purpose Flour) – 1 cup
Sugar - 4 table spoon
Salt - a pinch
Oil - 1 cup

Method :-

• Make a dough with the above ingredients by adding water, except plantain. The consistency should be like Idli batter. 
• Cut the plantain in to 2 from the middle and again cut both the pieces vertically. So you get 4 pieces from one plantain.
• Heat oil in a pan. Dip the plantain in the dough and deep fry.

                                             

Ginger Chilli Fish Curry

Ingredients :-

Fish (any kind) - 4 pieces
Shallots - 1 cup
Diced tomato - 1 cup
Crushed ginger - 1 table spoon
Garlic cloves - 4
Green chilli - 5
Tamarind juice - 1/4 cup
Oil - 1 table spoon
Curry leaves

Turmeric powder - 1 table spoon
Chilli powder - 1 table spoon
Salt


Method :-

• Marinate the fish pieces with salt, chilli powder and turmeric powder.
• Heat the pan and add shallots, green chillies, ginger, garlic and saute well. Then add tomato.
• Add the fish pieces and tamarind juice. Add a little water if needed. Check for the salt.
• Allow it to cook for 10 mins.
• Once it is done garnish with curry leaves.

Green Peas Curry - A Yummy Dish for Chappathi

Ingredients :-

Green peas - 1 cup
Coconut milk - 1/2 cup
Ginger garlic paste - 1 table spoon
Sliced Onion - 1/2 cup
Chopped tomato - 1/2 cup
Green chillies - 5
Coriander powder - 1 table spoon
Meat masala - 1 table spoon (optional)
Turmeric powder - 1 table spoon
Oil - 1 table spoon
Mustard seeds - 1 table spoon
Curry leaves
Salt


Method :-

• Soak green peas in water for 3 hrs. Pressure cook it with salt, 1/2 table spoon of turmeric powder and green chillies.
• Heat oil in a pan. Splutter mustard seeds and add sliced onion, ginger garlic paste. Then add chopped tomatoes and allow it to cook for a while.
• Add turmeric powder and meat masala and mix well. In this mixture add the cooked green peas.
• Once it is boiled add the coconut milk and turn the heat off. Garnish with curry leaves.
• Serve hot with chappathi.

Fish Fry

You can use any kind of fish, according to your choice. I used Batang for this recipe, since its good for frying.


Ingredients :-

Fish - 2 pieces
Oil - 4 table spoon

 Dry Powders :-

Chilli powder - 1 table spoon
Turmeric powder - 1 table spoon
Salt

Method :-

• Marination - Make a paste of all the dry powders with a little water and apply it over the pieces on both sides as shown in the picture.
• Set aside for 15 mins.
• Heat oil in a non-stick pan and fry the pieces on both sides carefully. You can put curry leaves in to the oil to avoid sticking.

Kerala Puttu

Ingredients :-

Rice powder - 2 cup
Grated coconut - 1/2 cup
Salt

Method :-

• Put the rice powder in a bowl.  Add a little salt water to it, mix with your hand. Repeat the process till you get a powdered form which is wet enough for steaming.
• Make sure that the powder should not change to dough.
• In the puttu maker, add a little coconut, then the rice powder. Add coconut in the middle and top. 
• Start steaming. Serve hot with potato stew.

Coconut Milk Chicken Curry

Ingredients :-

Chicken - 500 gm
Coconut milk (thick) - 1 cup
Sliced onion - 2
Chopped tomato - 1
Green chilli - 5
Garlic chopped - 4
Ginger chopped - 1 table spoon
Curry leaves
Salt
Oil

Dry powders

Chilli powder - 2 table spoon
Turmeric powder - 1 table spoon
Coriander powder - 2 table spoon
Pepper powder -1 table spoon

Method :-

• Marinate the chicken with chilli powder, salt and turmeric powder for 1 hr.
• Heat oil in a pan. Add ginger, garlic, sliced onion and green chillies.Saute well. Add the chopped tomatoes. Cook for some time till the moisture in tomatoes get absorbed.
• Add coriander powder and mix well.
• Put the marinated chicken in the pan and saute well. Add a little water to cook the pieces.
• Once it is done, add pepper powder and mix well.
• Atlast add the coconut milk and stir. Turn the heat off.
• Garnish with curry leaves.

Gooseberry Pickle @ Home

Ingredients:-

Gooseberry -10
Garlic chopped - 4 cloves
Green chilli - 5
Turmeric powder - 1 table spoon
Chilli powder - 1/2 table spoon
Asafoetida powder (kayam) - 1/4 table spoon
Oil - 4 table spoon
Mustard seeds - 1 table spoon
Curry leaves
Salt

Method :-

• Cut the gooseberry in to 4 and marinate with salt, turmeric and chilli powder for 2 hrs.
• Heat oil in a pan. Add mustard seeds, when it splutters, add green chillies, garlic, curry leaves and asafoetida.
• Add the marinated gooseberry to it. Mix well and turn the heat off.
• When it is cooled, tranfer it to an air tight container.

Padavalanga/Snake gourd - Curry

Ingredients :-

Snake gourd/Padavalanga - 1
Toor dal  - 1/2 cup
Grated coconut - 1 cup
Green chillies - 4
Cumin seeds - one pinch
Turmeric powder - 1 table spoon
Salt

For seasoning :-

Mustard seeds - 1 table spoon
Curry leaves 
Dry red chillies
Oil

Method :-

• Soak dal in water for 2 hrs. Once it is done cook dal, snake gourd pieces, green chillies, turmeric powder and salt  in a pressure cooker.
• Grind coconut and cumin seeds with a little water.
• Add the ground mixture to the cooked vegetable.
• Season it with the mentioned ingredients.

Chicken Sukka

Ingredients :-

Chicken pieces - 500 gm
Sliced onion -1
Pepper corns - 5
Fenugreek -1/4 table spoon
Grated coconut - 1 cup
Garlic cloves - 3
Cumin seeds - 1/2 table spoon
Dry red chillies - 4
Chilli powder - 2 table spoon
Coriander powder - 2 table spoon
Turmeric powder - 1 table spoon
Ghee - 1 table spoon
Curry leaves
Oil
Salt

Method :-

• Heat ghee in a pan and add pepper corns, dry red chillies and fenugreek. Add turmeric powder and coriander powder to it. Fry for a minute and keep it aside.
• Grind the above mixture and marinate the chicken pieces with it. Add salt as well.
• Heat oil in a pan and cook the chicken pieces by adding chilli powder.
• Grind coconut, cumin seeds and garlic without adding water.
• Once the chicken is done, add the ground mixture and saute well.
• Fry the sliced onion and curry leaves in oil and add to the chicken.

Tomato-Onion Pachadi

Ingredients :-

Tomato chopped - 1
Sliced onion - 1
Green chillies - 4
Grated Coconut - 1 cup
Yogurt/Curd - 1 cup
Mustard seeds - 2 table spoon
Dry red chilli - 1
Curry leaves
Salt
Oil

Method :-

• Mix sliced onion, chopped tomatoes, green chillies and salt with hands.
• Grind coconut and 1 table spoon of mustard in to a fine paste. 
• Pour the ground paste to the mixture.
• Add yogurt and and mix well.
• Season it with oil, mustard, dry red chili and curry leaves.

Pepper Chicken Fry

Ingredients :-

Chicken pieces - 5
Turmeric powder - 1 Table spoon
Chilli powder - 1 Table spoon
Pepper powder - 1 Table spoon
Sliced onion - 1
Salt
Oil

Method :-

• Marinate chicken pieces with all the powders and keep aside for 15 mins.
• Heat oil in a pan, add sliced onion and deep fry the chicken pieces.

Spinach curry

Ingredients :-

Spinach chopped- 200 gm
Grated coconut - 1 cup
Turmeric powder - 1 Table spoon
Cumin seeds - one pinch
Green chillies - 5
Tamarind Juice - 1/2 cup

For Seasoning :-

Oil -1 Table spoon
Mustard seeds - 1 Table spoon
Dry red chillies -1
Fenugreek - 1/2 Table spoon
Curry leaves

Method :-

• Cook spinach with water, salt, green chillies and turmeric powder.
• Grind coconut and cumin seeds in to a fine paste.
• Once the spinach is cooked, add the ground mixture. Turn off the heat.
• Season it with the above ingredients. 

Potato Stew

Ingredients :-

Potato - 2
Green chillies - 5
Sliced onion - 1/2 cup
Coconut milk - 1 cup
Ginger chopped - 1 table spoon
oil - 1 table spoon
Curry leaf
Salt

Method  :-

• Cut potatoes in to small pieces and cook in a pressure cooker/pan with 2 cups of water, sliced onion, salt and ginger.
• Once it is done, add coconut milk. Turn the heat off after a minute.
• Add the curry leaves and oil. Serve hot with puttu or vellapam.

Prawns Masala

Ingredients :-

Prawns - 250 gm
Chopped onion -1
    Chilli Powder - 1 table spoon
Turmeric Powder - 1 table spoon
Coriander Powder - 1 table spoon
Pepper Powder - 1/2 table spoon
Ginger garlic paste - 1 table spoon
Vinegar - 1 table spoon
Mustard seeds - 1 table spoon
Dry red chillies -2
Curry leaves
Salt
Oil


Method :-

• Marinate prawns with salt, turmeric powder, chilli powder and vinegar for 15 mins.
• Heat oil in a pan. Add mustard seeds, when it splutter add dry red chillies, pepper powder, coriander powder, half of the chopped onion and curry leaves. Saute well.
• Allow it to cool and then grind it.
• Add the ground paste to the marinated prawns. Mix well and keep it aside.
• Heat oil, add ginger garlic paste and another half of chopped onion. Saute for a while.
• Add the marinated prawns to the pan. Pour a little water to cook. After 10 mins turn off the heat.
• Serve hot with rice.

Kovakka Mezhukkupuratti

Ingredients :-

Kovakka - 10
Grated Coconut - 3 table spoon
Green chillies -3
Turmeric powder - 1 table spoon
Oil - 1 table spoon
Salt
Curry leaves

Method  :-

• Cut kovakka into thin round pieces.
• Heat a pan. Add kovakka and a little water, to cook.
• Add salt, turmeric powder and green chillies. Mix well and cover the pan with a lid.
• Once the water is drained, pour oil and mix.
• Add coconut and saute for a minute.
• Garnish with curry leaves.

Kachiya Moru Curry - 5 mins dish

This recipe is dedicated to my hubby, coz this is one of his favorite dishes.

Ingredients :-

Curd/Yogurt - 1 cup
Sliced onion - 1
Green chillies - 3
Ginger crushed - 1 table spoon
Garlic chopped - 1 table spoon
Turmeric powder - 1 table spoon
Mustard seeds- 1 table spoon
Oil - 1 table spoon
Salt
Curry leaf

Method :-

• Beat the yogurt/curd and keep it aside.
• Heat oil in a pan and put mustard seeds. When it splutter, add sliced onion, green chillies, ginger and garlic. Add turmeric powder and saute well.
• Add the yogurt/curd to the pan and turn the heat off.
• Garnish with curry leaves.

Idiyappam

Ingredients :-

Rice flour - 2 cups
Boiled water - 1 cup
Grated Coconut - 1/2 cup
Salt

Method :-

•  Add salt in boiled water and stir well. 
• Mix the rice flour with hot water and make a dough. Make sure that the dough is not watery.
• Fill the cooking press with the dough. Press it on the idly mould and put some coconut on the top of idiyappam.
• Steam the cooker for 8 minutes.
• Serve with hot stew or vegetable kurma.

Traditional Chicken Curry

Ingredients :-

Chicken pieces (medium size)- 1/2 KG
Onion Sliced - 2
Green Chilli - 5
Ginger chopped - 1 Table Spoon
Garlic crushed - 1 Table Spoon
Tomato chopped - 1
Chilli Powder - 1 Table Spoon
Turmeric Powder - 1 Table Spoon
Coriander Powder - 2 Table Spoon
Pepper Powder - 1 Table Spoon
Chicken Masala (optional) - 1 Table Spoon
Oil - 2 Table Spoon
Salt
Curry Leaves


Method :-

• Marinate the chicken pieces with salt, chilli powder, turmeric powder, coriander powder, pepper powder, chicken masala.
• Mix well with hands and then add sliced onions, ginger, garlic, chopped tomato and green chillies. Mix together. Keep this for 1/2 an hr.
• Heat oil in a pan, add the mixture. Pour water if needed. let it cook.
• Once it is done, garnish with curry leaves.

Vellappam (Appam)

Ingredients :-

Raw rice - 1 1/2 cup
Cooked rice - 1 cup
Grated coconut - 1 cup
Sugar - 1/2 table spoon
Instant Yeast - 1 table spoon

Method :-

• Soak the raw rice in water for 5 hrs. 
• Once it is done, drain it and grind the raw rice with a little water. 
• Then grind the cooked rice and at last the coconut. Make sure that all the above ingredients make a fine paste. The consistency must be as of  Dosa batter.
• Mix all the paste with sugar and instant yeast. 
• Cover and keep for 6 hrs. The batter for appam is ready.
• Heat a non-stick appam pan, pour the batter and make yummy vellappams.

Cheera/Spinach Thoran

Ingredients :-

Cheera - 1 cup
Chopped onion - 1/4 cup
Grated coconut - 1/4 cup
Turmeric powder - 1/2 tea spoon
Green chilli - 3
Mustard seeds - 1 table spoon
Raw rice - 1 table spoon
Oil - 1 table spoon
Salt

Method :-

• Cut the spinach leaves nicely and mix it with turmeric powder, green chillies, salt and chopped onion.
• Heat oil in a pan and add mustard seeds and then the raw rice. At last the spinach mixture in to it. Do not add water.
• Cover the pan and allow it to cook for 3 mins. Make sure that the spinach doesn't stick in to the pan.
• Add the coconut and mix well. Turn the heat off. 
• Serve hot with rice.

Kallumakaya (Mussels) Fry

Ingredients :-

Mussels - 10
Chilli powder - 2 table spoon
Turmeric powder - 1 table spoon
Lemon juice - 1 table spoon
Oil 
Salt


Method :-

• Cook the mussels in water until the shell gets opened.
• Seperate mussels from the shell and clean thoroughly.
• Marinate it with salt, turmeric powder, chilli powder and lemon juice for 1/2 an hour.
• Heat oil in a pan and fry till it becomes brown in color.

Spicy Fish Curry - Easy Recipe

Ingredients :-

Fish (any kind) - 4 pieces
Tamarind juice - 1/4 cup
Small Onion - 4
Green chilli - 5
Tomato chopped - 5 pieces
Ginger crushed - 1 tbl spoon
Chilli powder - 1 tbl spoon
Turmeric powder - 1 tbl spoon
Oil
Salt
Curry leaf

Method :-

•  Marinate the fish with salt, chilli powder and turmeric powder for 1/2 an hr.
• Mix small onion slices, chopped tomato, green chilli, and ginger  with your hand.
• Add this mixture to the fish pieces. Pour the tamarind juice in to the fish.
• Heat the above mixture with a little water. Add salt if necessary.
• Boil it until the fish is done. Add curry leaves and a little oil.
•  Serve hot with rice.

Shredded Chicken

Ingredients : -

Chicken breast pieces - 2
Green chilli - 4
Onion sliced - 1
Ginger crushed - 1 tbl spoon
Vinegar - 1 tbl spoon
Turmeric powder - 1 tbl spoon
Chilli powder - 1/2 tbl spoon
Pepper powder - 1 tbl spoon
Oil
Salt
Curry Leaf

Method :-

• Cook the breast pieces with a cup of water, salt, 2 green chillies and vinegar.
• Once the chicken is done, allow it to cool.
• Shred the chicken using Your hand and keep it aside.
• Heat oil in a pan and add ginger to it, Saute for a while. Then add green chillies, sliced onion and curry leaves. Saute till the onion becomes light brown.
• Then add chilli powder and turmeric powder. Then the shredded chicken. Add pepper powder and mix well. Serve hot with rice or chappathi.

Kappa n Ulli chammanthi (Mashed Tapioca with onion chutney)

Ingredients :-

Tapioca - 1
Green chilli -6
Ginger chopped - 1 tbl spoon
Oil - 1 tbl spoon
Onion - 1
Turmeric powder - 1/2 tbl spoon
Mustard seeds - 1/2 tbl spoon
Dry red chilli - 1
Salt
Curry leaf


Method :-

•  Cook the tapioca pieces in water with some salt, turmeric powder, 4 green chillies and ginger.
•  Once it is done, drain the excess water and mash the tapioca pieces well. Keep it aside.
•  Heat oil in a pan. Add mustard seeds, dry red chilli, sliced onion (2 tbl spoon) and curry leaves. Saute for a while and add this to the mashed tapioca.

Onion Chutney :-

•  Blend sliced onion, 2 green chillies and salt for a minute. Add a tbl spoon of water while blending.
•  Pour 1/2 tbl spoon of oil over the chutney.
•  Serve with hot mashed tapioca.

Banana Milk Shake - Nice drink to quench your thirst

Ingredients :-

Frozen milk – 2 cups
Banana – 1
Sugar – 4 tbl spoon

Method :-

• Blend the frozen milk, banana and sugar slowly until it becomes a drink
• Transfer the milk shake to a glass and serve.

Fish Curry !!!

Ingredients :-

Fish (any kind) - 5 pieces
Grated Coconut - 1 cup
Tamarind juice - 1/4 cup
Small Onion - 4
Green chilli - 5
Tomato chopped - 5 pieces
Ginger crushed - 1 tbl spoon
Chilli powder - 1 tbl spoon
Turmeric powder - 1 tbl spoon
Oil
Salt
Curry leaf

Method :-

•  Marinate the fish with salt, chilli powder and turmeric powder for 1/2 an hr.
• Mix small onion slices, chopped tomato, green chilli, and ginger  with your hand.
• Add this mixture to the fish pieces. Pour the tamarind juice in to the fish.
• Heat the above mixture with a little water. Add salt if necessary.
• Grind coconut and turmeric powder to a fine paste.
• Add the coconut paste in to the curry once the fish is cooked.
• Boil for a minute. Add curry leaves and a little oil.

Brinjal Mezhukkupuratti

Ingredients :-

Green Brinjal - 2
Green chilli - 3
Chilli Powder - a pinch
Turmeric Powder - 1/2 tbl spoon
Oil
Salt

Method :-

• Cut brinjal in to small pieces. 
• Heat oil in a pan. Add the brinjal pieces, turmeric powder, green chillies, chilli powder and salt
• Mix well and cook for 5 minutes. 
• Serve as a side dish for rice.

Onion Bajji

Ingredients :-

Sliced onion - 2
Maida / All purpose flour - 1/2 cup
Besan flour - 1/2 cup
Chilli Powder - 1 tbl spoon
Chopped ginger - one small piece
Curry leaves
Oil 
salt

Method :-

• Squeeze the onions well with your hand.
• Make a dough with besan flour, all purpose flour, salt, ginger, chilli powder, curry leaves and a little water. Do not make it a paste form.
• Heat oil in a pan. Take a small piece of the dough and make any shape as u like (flatten it) and fry till it becomes brown color.Turn it and fry the other side as well. Onion bajji is ready 2 eat.

Puli Inji - Ginger n Tamarind Curry

Ingredients:

Ginger - 7 pieces (finely chopped)
Green chillies - 7 nos
Tamarind - one small ball
Fenugreek seeds - a pinch
Oil - 2 table spoon
Mustard seeds - 1 table spoon
Red Dry Chillies - 2 nos
Salt to taste

Method:-

• Soak the tamarind in water for 5 mins.
• Heat oil in a pan and fry the finely chopped ginger, dry red chillies and green chillies as well. Fry this till the ginger becomes brown in colour. 
• Then grind this mixture by adding required salt with a little water. Make sure that the mixture do not become a paste. Keep it aside. 
• Heat the pan again and pour oil. Then splutter the mustard seeds. Add fenugreek seeds in to that. Then put the ground mixture and the tamarind paste to the pan and let it boil for a while. Pour this dish in to a serving bowl and serve with rice.

Chicken Biriyani @ Home

Ingredients:-

Basmati Rice -2 cup
Cinnamon - 3
Cloves - 3
Cardamom - 3
Pepper - 5

Chicken (Big pieces) - 4
Yogurt/Curd -  3 tbl spoon
Turmeric Powder - 1 tbl spoon
Chilli Powder - 1 tbl spoon
Coriander Powder - 2 tbl spoon
Garam Masala. - 4
Ghee - 3 tbl spoon
Cashew nuts
Salt

Onion sliced - 2
Tomato chopped - 1
Ginger chopped - 1 medium piece
Garlic - 5 cloves
Green chilli - 4
Curry leaves/coriander leaves

Method :-

• Marinate the chicken pieces with salt, chilli powder, turmeric powder,some chopped ginger, garlic  and  yogurt for half an hour.
• Cook the basmati rice in water by adding salt, round pepper, cinnamon, cloves and cardamom.
• Heat oil in a pan. Add one set of sliced onion, ginger, garlic, green chilli and curry leaves. Saute well. Add tomatoes, and then the chicken pieces. Add coriander powder, garam masala and a little water to cook the chicken. Cover it and cook till the gravy becomes thick and getting dried. Then turn the fire off.
• Heat oil in a pan and  fry another set of onion till it become brown in color. Keep this aside.
• Fry the cashew nuts in ghee and keep it aside.
• Finally, in a bowl, spread some ghee, cashew nut, some fried onions, then rice and chicken pieces. repeat the step. Garnish with coriander leaves. Chicken Biriyani is ready !!! Serve with raitha.

Pumpkin Curry (Gives a Sweet n Sour flavour)

Ingredients:-


Pumpkin (small pieces) - 1 small bowl
Coconut - 1 cup
Tamarind Juice - 1/4 cup
Cumin seeds - 1 pinch
Turmeric Powder - 1 tbl spoon
Green Chilli - 4
Salt

For Seasoning:-

Coconut Oil - 1 tbl spoon
Mustard seeds - 1/2 tbl spoon
Dry red chilli - 2
Fenugreek seeds (uluva) - 1 pinch
Curry leaf

Method:-


Cook the pumpkin pieces with water, salt, turmeric powder and  green chillies. It may take some 20 mins time. In the meantime, make a paste of coconut, cumin seeds and a little turmeric powder. Keep it aside. Add tamarind juice to the curry and boil. Then add the coconut paste to the cooked pumpkin. Heat it for 2 mins and season it with, coconut oil, mustard, fenugreek seeds, dry red chillies and curry leaf.

Tomato Chicken For Chicken Lovers

Ingredients:-

Chicken - 1/2 KG
Onion paste - 1 cup
Tomato paste - 1 cup
Ginger crushed - 1 tbl spoon
Green Chilli - 4
Garlic cloves - 4
Turmeric Powder - 1 tbl spoon
Chilli Powder - 1 tbl spoon
Coriander Powder - 1 tbl spoon
Coconut Oil - 1 tbl spoon
Curry leaf
Salt

Method :-

Heat oil in a pan, add garlic, ginger, green chillies and fry for a minute. Then add the onion paste and saute for sometime till it becomes a light brown color. Then add the tomato paste. Then put the chicken pieces in it. Add salt, turmeric powder, coriander powder and chilli powder. cover it and cook. Then garnish it with curry leaves. The spicy tomato chicken is ready. Serve with rice or chappathi.