INGREDIENTS:

• Fish-500 gm-cleaned and thinly sliced
• Red chilli powder- 5 tsp
• Coriander powder -1 tsp
• Tumeric powder-half tsp
• Ginger(1″) and  garlic (2 gloves) paste
• Salt to taste
• Corn powder-1 tsp.

METHOD:

1. Mix all items into a thick paste and apply on both sides of fish slices. Marinate for 30 minutes.
2. Heat oil in a kadai and fry the fish slices in medium fire till golden brown. PLAIN FISH FRY IS READY.

INGREDIENTS:

• Fish-500 gm
• Small/big onion-100 gm-coarsely grind into thick paste
• Tamarind-half lemon size(25gm)-make thick paste of tamarind
• Coconut powder/scrapings half cup
• Sombu (aniseed) powder-1 tsp
• Red chilli powder-3 tsp
• Coriander powder 2 tsp
• Turmeric powder-half tsp
• Salt to taste
• curry-leaves

METHOD:

1. Clean and slice 500 gm of fish suitable for frying in tava.
2. Grind coconut and sombu into thin paste. Add all other items amd mix well into a thick paste.Dip fish slices in this paste for 30 minutes.
3. Heat a tava and add 1 tsp oil. Place the coated-slices of fish  on the tava and cover it with a lid for a minute and remove the lid. Continue to fry till golden brown and turn the slices upside down and fry till golden brown.

Ingredients:

Chenna kunni- 1 cup.

• Big onion- 2 nos-cut into fine pieces
• Tomato- 2 nos -cut into fine pieces
• Coconut powder/scrapings – 1 cup
• sombu-2 tsp
• chilli powder-2 tsp
• coriander powder-3 tsp
• turmeric powder-half tsp
• salt to taste
• curry leaves
• oil 4 tsp

Prep:

o Pour water over chenna kunni and wash gently to remove dirt and sand. Collect the clean floating chenna kunni. Repeat the wash 2 or 3 times until the sand settles down in water.

o Grind coconut and sombu into a fine paste and make up 150ml with water.

METHOD:

1. Add Chilli powder,  coriander powder, turmeric powder,  salt to taste, curry leaves to the coconut-sombu juice
2. Heat oil in a kadai, when hot add onion and fry until light brown, add tomato pieces and fry for 2 minutes. Add chenna kunni and fry for 1 minute.
3. Add kulambu mix (1) and cook for 10 minutes in medium fire until it thickens into gravy consistency.

Note: This gravy goes well with rice

Ingredients:

1. Nethili dry fish-20 nos. Remove head and tail, dip in water for 5 minutes, rub with hands to remove scales and dust and drain out water.
2. Tamarind-lemon size. Soak in water for 10 minutes, squeeze out juice and make up 3 tumblers of juice with water.
3. Onion big size 1- cut into half inch cubes
4. Garlic-5  gloves- smash thinly
5. Pepper powder-1 tsp, Chili powder 3 tsp, coriander powder- 4 tsp, turmeric powder-half tsp, any one vegetable: 1 Drumstick/ 2 pieces of mango/ 2 no Brinjal/ 1 plantain – cut into small pieces.
6. Fenugreek -1 tsp
7. Oil-4 tsp
8. Salt to taste
9. Curry leaves

METHOD:

• Mix all items in (5) in tamarind juice.

• Heat oil in a kadai, add fenugreek. When it splutters, add onion, garlic and  fish one after the other. Fry for 2 minutes in medium fire.

• Pour the kulambu mix in (1) and cook for 10 minutes in medium fire until the vegetables get cooked and thick consistency is obtained

• Remove from fire, add curry leaves.

Note: This dry fish gravy goes very well with rice and curd rice

Ingredients:

• Prawn/crab
• Coconut powder/scrapping – 1 cup with 2 tsp
• Sombu 2 tsp
• Fenugreek 1 tsp
• Chili powder 4 tsp
• Coriander powder 3 tsp
• Turmeric powder half tsp
• Salt to taste.
• Big onion 2 – cut into small pieces
• Tomato 1- cut into small pieces

Prep:

o Clean 500 gm prawn/crab pieces

o Grind coconut with  sombu and add  chili powder,  coriander powder,  turmeric and salt to taste.

o Chop 2 big onions and 1 tomato into fine pieces.

Method:

1. Heat 6 tsp of oil in a kadai and add 1 tsp fenugreek and allow it to splutter. Add onion pieces and fry for a minute, add tomato pieces and fry for another 1 minute. Add prawn/crab pieces and fry in oil for 1 minute.
2. Add coconut-masala paste, curry leaves, adequate water and cook for 10 minutes till raw smell disappears. Cook in slow fire till oil separates.

Note: It goes well with rice, idly or dosa.

Ingredients:

• Chicken 500g (1 lb) cut into small pieces
• garlic 6 cloves, crushed
• ginger 2 inch piece, crushed
• turmeric powder 1 tsp
• coconut – 3/4 cup
• pepper 3/4 tsp
• fennel seeds (sombu) 1/2 tsp (for grinding with coconut)
• cumin seeds (jeera) 1 tsp
• fennel seeds (sombu) 1 tsp
• cinnamon 1″
• cardamom 4
• cloves 4
• chili powder 2 tsp
• coriander powder 2.5 tsp
• Pearl onions – 1 cup, cut into big pieces
• Pearl onions – 1/4 cup, cut into thin, small pieces
• tomato 1/2 cup – cut into fine pieces
• curry leaves 1/2 cup

Prep:

o Grind coconut with pepper, fennel (1/2 tsp), cumin into fine paste with adequate water

Method:

1. Boil 6 cups of water in a pot
2. Add the chicken, the pearl onions that were chopped into big pieces, tomatoes, turmeric, chili powder, coriander powder, little bit of salt, half the crushed ginger
3. Cook in medium flame till the chicken is cooked; about 10 minutes
4. Add the rest of the crushed ginger and the rest of the salt
5. Add the ground coconut-pepper-fennel-cumin paste
6. Once the gravy starts to boil add the garnish (look below for garnish) and turn off the stove
   • Garnish:
     • Heat 6 tsp of oil in a pan (use half cooking oil and half sesame seed oil for better taste)
     • Add cinnamon, cardamom, cloves, crushed fennel seeds, half the curry leaves to the oil and let it splutter
     • Add the finely chopped pearl onions and try till they start to turn light brown
     • Add the crushed garlic and rest of the curry leaves and pour into the gravy
7. Once garnished boil the gravy for 2 minutes and then turn off the stove

Note: This dish goes well with rice, idly, dosa, Puri, chappathi, biriyani

Ingredients:

• big onion 250g – cut into small square pieces
• tomato 250g – cut into tiny square pieces
• Mutton 500g
• Basmati rice 500g
• ginger 2″
• garlic gloves 20
• cinnamon 1″
• cloves  4
• cardamom 4
• brinji leaves 2
• green chilly 5 -split lengthwise
• pudina leaves -50 g  cleaned
• coriander leaves -50 g cleaned
• chilli powder 2 tsp
• turmeric powder 0.5 tsp
• oil & ghee 150 ml
• salt to taste

Prep:

o Soak cleaned mutton pieces in 1 cup of thick curd and half tsp turmeric powder for at least 30 minutes.

o  Clean  rice with water and drain the water

o  Grind ginger and  garlic into fine paste

METHOD:

1. Pour 50 ml of oil in cooker and, when the oil is hot, saute cinnamon, cloves, cardamom, brinji leaves for 1 minute
2. Put the onion pieces and fry till golden brown
3. Add ginger-garlic paste and saute for 1 minute
4. Add tomato pieces and fry well till it mashes and loses its wet flavor
5. Add mutton-curd mix and fry for 5 minutes in cooker
6. Add chili, coriander, turmeric powder, half of pudina and coriander leaves and saute for 2 minutes
7. Add 1.5 vol of water for 1 vol of rice to the cooker and while boiling add rice, stir the contents, cover the cooker and put wait when steam steadily comes out
8. After one whistle, reduce heat and sim for 10 minutes
9. After the cooker cools, open the cooker and if water remains, turn the contents till the rice dries up and separates into individual pieces
10. Garnish with fried-golden brown onion pieces, pudhina and coriander leaves.

Note: 1.The same procedure may be followed for making chicken/vegetable briyani with the following modifications: Marinate,  for at least 30m, 500g of cleaned chicken pieces with ginger-garlic paste, 1 tsp chili powder, quarter tsp garam masala powder, quarter tsp turmeric powder, 1 tsp salt. Fry the chicken pieces in oil till gloden brown in low heat.

For Vegetable Briyani cut into small pieces potato, beans, carrot, cauliflower & other suitable vegetables such as greenpeas.

Ingredients:

• Mutton\Chicken\Mixed vegetables (beans, carrot, potato, green peas, cauliflower, knoolkol, etc)  -250g
• Grated Coconut – 50 g
• Green Chillies – 6
• Sombu (aniseed) – 1 tbsp
• Cuscus – 1 tbsp
• onions 2- thinly sliced
• tomato 2 -sliced
• ginger 2″ – pounded
• garlic paste 1 tsp
• cinnamon 1″
• cardamom 4 pieces
• cloves 4 pieces
• brinji leaves 4 pieces
• chilli powder  half tsp
• coriander powder half tsp
• turmeric powder half tsp
• salt to taste

Prep:

o Clean Mutton\Chicken\Mixed vegetables, cut into small pieces and boil with turmeric powder.

o Soak cuscus in warm water for 15m

Method:

*Fry green chillies in 2 tsp oil. Add coconut, sombu and cuscus to chillies and grind into fine paste.

*Heat 4 tbsp oil in a pan and fry in low heat cinnamon, cardamom, cloves, brinji leaves. When they splutter add ginger-garlic paste and fry for 30s.

*Add onions and fry till golden brown. Add tomato pieces and fry till it gets mashed.

* Mix chilli, coriander and turmeric powder and salt.
*Add boiled mutton/chicken/mixed vegetables and fry for 1 minute.
*Add coconut paste and sufficient water, curry leaves and boil for 5 minutes.

Note: This gravy goes well with Puri, Idiappam, Aappam, Idli and dosai.

Ingredients:

• Chicken breast pieces 500g
• curds 1 cup
• ginger-garlic paste 1 tsp
• turmeric powder 1 pinch
• green chili 2
• big onion 2
• chili powder 2 tsp
• clove 2
• cinnamon 1”
• salt
• oil.

Prep:

o Wash and cut chicken into small pieces. Mix curd, ginger-garlic paste and turmeric in a bowl. Add the chicken pieces and marinate for at least 20 m.

o  Cut the onions, add green chilies and make a paste.

1. Heat oil in a pan, add onion-green chili paste and fry till oil separates. Add the chicken pieces with the marinade and cook for 5-10m
2. Add chili powder, pepper powder and salt. Mix well and cook with lid for 10 m in low heat till the chicken is tender and golden brown in color
3. Sprinkle finely cut coriander and serve.

Ingredients:

• Boneless chicken pieces -500g
• Egg – 1
• Corn powder 3 tsp
• flour 1.5 tsp
• tomato sauce-3 tsp
• honey-2 tsp
• red chilies 4 – each broken into two pieces
• garlic 8 -thinly sliced
• big onion 2 – cut into small cubes
• capsicum2 – cut into small cubes
• salt
• oil

Procedure:

1. Prep:
   • Mix egg (1), corn powder (2 tsp), flour, soy sauce (half tsp), and salt to taste in a bowl.
   • Add Boneless chicken pieces (500g) and mix well.
   • Marinate this mix for at least 30 m.
2. Heat oil in a pan and fry the chicken pieces till they turn golden brown
3. Pour tomato sauce, 1 tsp soy sauce, 1 tsp corn powder, honey in a bowl. Add 50 ml water and mix well
4. Heat 3 tsp oil in a pan.
5. Add broken red chilies, thinly sliced garlic, onion and capsicum cut into small cubes and fry lightly.
6. Add the fried chicken pieces and the honey mix.
7. Mix well and remove from heat when they reach required consistency.
8. Add pepper powder if needed.