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.

Chilli Garlic Chicken - " GIVES U A VARIETY FLAVOUR OF CHICKEN "

Ingredients

Chicken cut into medium size - 1/2 kg
Dry red chilli - 5
Garlic cloves - 4
Vinegar - 1 tbl spoon
Coconut oil - 3 tbl spoon
Tomato chopped - 1
Onion sliced-  1
Curry leaf
Salt

Method

Heal oil in a pan and fry the dry red chillies. Keep it aside. In the same oil, fry the garlic cloves. Grind the fried chillies and garlic in to a fine paste with a little water. In the oil add the sliced onions. Saute for 2 mins. Then add the chicken pieces, then the ground paste, salt and mix well. Add a little water if required. Cover it and cook. In the mean time make a paste of chopped tomatoes. Once the chicken is cooked, add vinegar and cook. then at last add the tomato paste and mix well. Garnish with the curry leaves. Serve this with rice or chappathi.

Rasam Using rasam Powder

You can make Rasam in 2 ways. one is using dal and the other one is without dal. If you would like to use dal, first cook the dal and follow the below method.


Ingredients

Garlic crushed - 3 cloves
Cumin seeds - 1/2 tbl spoon
Pepper - 1 tbl spoon
Rasam powder - 1 tbl spoon
Tomato - 1
Tamarind juice - 1/4 cup
Salt
Coriander leaf

For Seasoning

Coconut oil - 1 tbl spoon
Mustard seeds - 1/2 tbl spoon
Dry red chilli - 1
Curry leaf



Method

Grind garlic, cumin seeds, pepper with a little water. Heat a pan and add water(cooked dal can be added at this point of time), the ground mixture, tamarind juice and salt. Cover it and boil for 5 minutes. Then add chopped tomato and rasam powder. Cook for 5 more mins.  Comes out with a nice aroma. Check the salt and put some coriander leaves. Season it with oil, mustard, dry red chilli and curry leaves. Rasam is ready. Serve with rice.

Aviyal....A Kerala Dish

Folks, You can use any kind of vegetables which u like, in this dish.


Ingredients


carrot
Drumstick
Raw plantain (Raw banana)
Snake gourd
Cucumber
Yam
Salt
Turmeric powder
Cumin seeds
Grated coconut
Green chillies
Ginger chopped
Curd / tamarind juice
Curry leaf

Method

Cut all the vegetables in to thin, lengthy pieces. Heat the pan and add all the vegetables, green chillies, turmeric powder salt and a little amount of water. Cover with a lid and cook for sometime. In the mean time grind coconut, cumin seeds and ginger with  a little water in a blender (No need to make a fine paste). Keep that aside. In the cooked vegetables add tamarind juice or blended yogurt and mix well. Once the gravy becomes dry, add the ground paste and mix. Garnish with curry leaves. Aviyal is ready. Serve hot with rice. This can be used as a main dish for rice if you add more amount of water.

Egg Masala Curry - Goes well with chappathi !!

Ingredients

Boiled egg - 2
Green chilli - 3
Ginger chopped - 1 tbl spoon
Garlic chopped - 1 tbl spoon
Onion sliced  - 1
Tomato - One half
Coconut milk - 1/2 cup
Salt

For Seasoning

Coconut oil
Mustard
Curry leaf

Spices
Turmeric powder - 1 tbl spoon
Chilli powder - 1/2  tbl spoon
Coriander powder - 1 tbl spoon

Method

Heat oil in a pan and splutter mustard seeds and add curry leaves. Then add the ginger, garlic, green chillies  and sliced onion in to the pan and saute well for 2 minutes. then add the chopped tomato. Then add all the powders including salt. Pour some water and let it boil for sometime. Cover the pan with a lid. When it is cooked, add the coconut milk and turn the heat off. At last mix the egg pieces with the gravy. Serve with chappathi.

Chicken Dopiaza !!

Ingredients

Chicken cut in to medium size pieces
Sliced Onion - 2
Ginger - 1 medium piece
garlic - 3 cloves
Tomato - 1
Green chilli - 4
Cumin - 1 pinch
Yogurt/Curd - 1/2 cup
Coconut oil
Curry Leaf

Spices

Turmeric powder - 1 tbl spoon
Chilli powder - 1 tbl spoon
Garam Masala - 1 tbl spoon
Coriander powder - 1 tbl spoon

Method

Blend one set of sliced onion, ginger and garlic. Fry another set of sliced onion in oil and set aside.  Heat oil in a another pan and add the paste in to it. Fry for a minute. Then add the above spices along with green chillies, cumin and stir well. Add the chicken pieces in to it.and mix well. Add a little water for the chicken to cook. close the pan with a lid. once it is cooked add the tomato pieces and cook.cook for 10 minutes. Then add yogurt/curd in to the curry. Again cook for 2 minutes. Garnish it with coriander leaves or curry leaves. The gravy tastes so delicious. It goes well with chappathi and rice.

Sambar

Ingredients

Toor dal - 1/2 cup
Drumstick - 2
Lady's Finger - 4
Egg plant - 2
Carrot - 2
Tomato - 1
Winter melon pieces - 5
Grated coconut - 1 cup
Small onion - 2
Garlic - 2 cloves
Green chilli - 5
Tamarind Juice - 3 tbl spoon
Turmeric powder - 1 tbl spoon
Dry red chilli - 3
Coriander powder - 2 tbl spoon
Sambar powder - 1 tbl spoon
Salt

For Seasoning

Coconut oil
Curry Leaf
Mustard
Fenugreek seeds

Method

Soak toor dal in water for 1 hour. Cut the vegetables in to medium size pieces. Cook the dal in a pressure cooker with turmeric powder. Once it is done add the vegetables with coriander powder, green chilli and salt and allow it to cook. In the mean time heat oil in a pan. Put the dry red chillies, garlic, small onion slices, curry leaf  and grated coconut in it. Stir it carefully without sticking. Once it changes in to brown colour. Keep the mixture aside for cooling. Add the tamarind juice to the cooked vegetables and stir well. Grind the fried mixture in to a fine paste and add it to the curry. Add a tbl spoon of sambar powder and check for the salt. Let the curry boil. Finally season it with oil, mustard, fenugreek seeds, dry red chillies and curry leaf. Your sambar is ready to eat. Serve with rice.