Duck Roast Slices in thick gravy - Kerala style

Ingredients:

Duck - 1 breast
Shallots 100gms
Ginger and garlic 10 gms each
Kashmeeri chilly powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Garam masala 1 pinch
Cashew nut 2 halves
Raisins 6 nos
Coconut milk 50ml
Coconut oil a dash
Curry leaves 1 stem
Cherry tomatoes 3 nos
Salt to taste

Method:

First clean the duck breast and marinate with ginger garlic paste and turmeric powder. Boil and keep aside.

Next take a thick bottomed pan, pour coconut oil, sauté the sliced onion and curry leaves, when they become golden brown, add ginger garlic paste, cashew nut, raisins and the ground masalas. Cook well to a thick mixture. Now add the sliced boiled duck breast, and roast well on all sides, add salt to taste. Garnish with cherry tomatoes. Serve with boiled vegetables carrot bean or roast potatoes if desired.

Tomato Rasam

Ingredients

2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp. sambar masala
8-10 peppercorns
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste

Method

Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes.
Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds.
Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside.
Remove tomatoes from water, peel away the broken skin.
Grate or mash till fine. To this thick pulp add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving. Serve hot as a soup or with steaming hot plain rice and papads. Making time: 30 minutes, Makes: 5 servings.

Avial Vegetable Curry

Ingredients:- 2 - 1/2 cup coconut grated, 5 green chillies, 2 teaspoons cummin seeds, 2 cups water, 1- 1/2 cup sour curd beaten, 400 grms yams peeled and diced, 400 grms gourd, peeled, deseeded and cut into strips 4 cims long, 3 medium raw bananas peeled and cut into 4 cms long strips, 2 drumsticks peeled and chopped into 8 cm long pieces, 1/4 Kg red pumpkin peeled and diced, 100 grms broad beans cut into 2 cms long pieces. Salt to taste, 1/2 teaspoon tumeric powder, 2 sprigs curry leaves and 4 tables spoons coconut oil.

Method:- Grind coconut, chillies and cumin seeds into a paste, adding a little water (1 cup) from time to time. Add curd and mix. Put remaining water (1 cup) and all other ingredients except coconut paste, curry leves and oil in cooker. Stir, close cooker and bring to full pressure on high heat. Remove cooker from heat, release pressure and open. Now add coconut paste, place cooker on high heat and bring to boil. Reduce heat and simmer for 2 mins then add curry leaves and oil. Stir and serve hot.

Kara Paniyaram

Ingredients:

Par boiled rice - 250g
Raw rice - 250g
Urad dhal - 125g
Fenugreek - 5g
Onions -5
Chillies -2
Oil - 50ml Curry leaves - few
Salt - 1 teaspoon

Method:

1. Soak the rice, dhal and the fenugreek seeds for 5 hours
2. Grind them into a thick batter and allow it to ferment for 5-6 hours
3. Chop the onions, chillies and curry leaves
4. Heat the pan with 2 teaspoons of oil and fry the chopped vegetables till the onions become transparent 5. Pour this into the batterand mix well
6. Heat the paniyaram pan and add 1/2 teaspoon of oil in all the portions. Pour the batter in them. After few minutes, turn the paniyaram so that it gets cooked
7. Serve hot with Coconut chutney. Both Sweet Paniyaram and Kara Paniyaram can be prepared on the same day which will be a good combination

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Meen Moilee - Fish Stew - South Indian Style

Ingredients

Pomfrets 6
Onion 3, sliced
Ginger 1 inch piece, chopped
Green chilli 6, chopped
Garlic 8 flakes, chopped
Tomato 3, sliced
Lemon juice 1 tablespoon
Turmeric powder ½ teaspoon
Mustard seeds 1 teaspoon
Coconut 1, grated
Curry leaves 2 sprigs
Coconut oil 2 tablespoons
Salt to taste

Method

Cut the pomfrets into fillets. Grind the coconut and take half cup of thick milk, half a cup of second extract and half a cup of third extract. Heat the oil and add the mustard seeds and when it splutters add the ginger, garlic, green chillies and onion and fry till the onion turns transparent. Add turmeric powder, the fillets and the third extract of the coconut milk. Bring to boil and then simmer for 3 minutes, slowly turning the fillets. Add salt, tomato and the second extract of the milk and simmer for another 3 minutes. Remove from fire and add the first extract of the milk and bring to a boil over low flame. Sprinkle lemon juice and mix carefully and serve hot with rice.

Uppama - Great Breakfast for Growing Kids

Ingredients:

1 cup semolina
2 cups hot water
1 tsp mustard seeds
1 tsp urad dal
1 onion chopped
1 chopped capsicum
2 green chillies, chopped
1/4 coconut, grated
10 curry leaves
2 tbsps oil
salt to taste

Method:-
1. Heat the oil and splutter the mustard seeds.

2. Fry the urad dal and curry leaves.

3. Add the onion, capsicum and green chillies.

4. Fry till the onion is translucent.

5. Add the semolina and fry it till it is light brown.

6. Add the hot water and salt. Cook on low heat.

7. When dry, add the coconut, mix and serve.

Pongal Lemon Rice Delicacy

Ingredients:

Rice: 2 cups
Juice of 2 lemons (75ml)
Mustard seeds- 1/2 tsp
Cumin seeds- 1 tsp
Urad dal- 1 and 1/2 tsp
Chana dal- 1 and 1/2 tsp
Peanuts- 4 tsp
Green chilli- 5
Red chilli- 3
Salt to taste
Curry leaves
Turmeric

Method:

Cook 2 cups rice with 3 cups of water.

Heat oil in a pan and add mustard seeds, cumin, urad dal, chana dal, pea nuts fry until dal becomes brown, and then add green chilli, red chilli, curry leaves and turmeric. After 1 min add lemon juice and salt (approximately 1 and 1/2 or 2 tsp) and remove from the heater.

Add this to cooked rice and mix it gently

Ravai Uppama a Complete Meal

Ingredients:

2 Katories / cups of Rava or Sooji (cream of wheat)
1 Katori of mixed vegetables such as Carrots, Green peas, Cauliflower etc finely cut and boiled till tender
1 medium size onion
2 green chilies or as per taste
1 tablespoon of chopped curry leaves
1 tablespoon ginger finely cut
1 teaspoon mustard seed
1 teaspoon black gram Dal (washed) or Dhuli Urad
2 tablespoon of oil
Salt to taste

Method:
1 Roast Rava or Sooji (cream of wheat) in a non-stick pan till golden brown. Keep it Separately. Put the required oil and add mustard seeds and black Gram Dal or Dhuli Urad. When it starts fluttering, put chopped onions, green chilies, curry leaves and finely cut ginger. When onion turns brown add the roasted Rava or Sooji and sauté nicely. Add salt and cooked vegetables if desired and sauté nicely. Then in a medium flame add about 4 cups of luke warm water and mix well. To avoid lumps keep on stirring the Uppamma. Serve hot with coconut chutney. If desired add roasted cashews before serving.

Fish Fry Dali & Rotis/Rice

Ingredients:

Fish-1/2 kg
Garlic-10 flakes of pod
Onion-100 gms
Chilly powder-2 tsps
Cumin seeds-1/2 tsp
Salt-to taste
Lemon juice-1 tsp
Oil-to fry

Method:

1.Grind all ingredients into a fine paste.
2.Add the paste to sliced fish pieces and marinate for about half an hour.
3.Fry. Serve hot with lentils and rice or rotis

South Indian Style - King Prawn Biryani

Ingredients:

20 Prawns
1 cup Basmati rice
11/2 cup Water
1 cup Onion(thinly chopped)
3/4 cup Tomato(finely chopped)
2 inch Ginger
8 Garlic cloves
1 Green chilly
3/4 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander seeds
1 tsp Anise seeds
1 Cinnamon stick (small)
3 Cloves
Kesari powder a pinch
1/4 tsp Garam masala powder
1/4 cup Mint leaves
4 tbsp Coriander leaves (finely chopped)
3 tsp Oil
2 tsp Ghee or dalda
Salt to taste

Method:

Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste.
Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well. Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside.
After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

Kerala Mango Fish Curry

Ingredients :

2 lbs. fish, cut into big pieces
1 cup chopped onions
4 medium green chilies, slitted
1 marble size tamarind
1 big raw mango, cut into pieces
Few curry leaves
Salt to taste

Method:

First grind into a fine paste 1 cup chopped coconut
1 tsp. pepper1 tsp. cumin seeds - 1 tbsp. Coriander powder, 1 pinch turmeric powder
For seasoning - 1 tbsp. oil1 tsp. fenugreek seeds & 1 tsp. aniseeds

1. Clean the fish pieces and wash it clearly. Dissolve a pinch of turmeric powder and a pinch of salt in a cup of water and soak the fish pieces to avoid any smell.
2. Soak the tamarind in water and take juice from it. keep it aside.
3. Mix the mango pieces, fish pieces, onions and green chilies in tamarind water with salt.
4.Cook until they become soft.
5. Add the ground items and cook it on low heat until the raw smell has to be gone with the lid on. Season it and add the clean curry leaves. Let it reach the boiling point and remove it from the heat.
Serves: 6Preparation time: 30 minutes

Cauliflower in Gravy

Ingredients:

Cauliflower - 1/2 kg, oil - 2 tsp, salt - 1/4+1/4 tsp, moong dal - 6 tsp, turmeric powder - 1/4 tsp, grated coconut - 2 tsp (or as required), red dried chillie - 1

Method:

Cut cauliflower into small flowerets. Put these pieces in boiling water, add 1/4 tsp salt and 1/4 tsp turmeric powder, 1 dried red chilli and leave it covered for 5 min.Remove the cauliflower which float on top to a separate vessel. This ensures that cauliflower becomes clean.

Heat 2 tsp of oil in a pan, add mustard seeds. When they pop, add urud dal. When it is roasted, add the washed cauliflower. Add 6 tsp moong dal1/4 tsp salt, 2 tblspoon waterand cook covered in low heat, stirring occasionallt to see if it is fully cooked and soft.In the end, add 2 tsp grated coconut if required. Serve hot.

Spicy Aubergines - Vegetarian

Ingredients:-

300 g. brinjals
1 cup curd
2 large onions, chopped
2 tomatoes, chopped
2 tsp. chilli powder
2 tsp. ginger-garlic paste
1 tsp. coriander powder
1 tsp. garam masala powder
1 tsp.coriander leaves, chopped
1/4 tsp. turmeric powder
1/4 tsp. cummin powder
Salt
1/4 cup ghee
For garnishing
1 onion - sliced
1 tbsp. cashewnuts
1 tbsp. raisins

Method:-

Cut brinjals into 2.5 cm. thick slices. Smear with salt and keep aside for 10 minutes. Wash and squeeze dry. Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown. Remove from ghee and keep aside. Fry the brinjals in the same ghee till tender. Remove. In the remaining ghee fry the chopped onions till transparent.

Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.

Add curd, coriander leaves and salt. Stir well. Cook till the gravy thickens.
Add fried brinjals to the gravy and simmer for two minutes. Sprinkle the garnish on top. Serve hot with rice or parathas.

Puttu & Kadala Curry

Ingredients:

Rice flour - 2 cups
Grated coconut - 1 cup
Water - 1/2 cup
Salt to taste

Method:-

Add salt and approximately 3 table spoons of grated coconut into the flour and mix well. Add water little by little to the rice flour and mix it. The flour should be wet enough for steaming, but we have to be careful when you add water to the flour. The consistency has got to be right. It should not become too watery. Puttu has to be made in a Puttu maker. Layer the Puttu maker with some grated coconut first, then the rice mixture and then the grated coconut again. Steam for 2-3 minutes, take out and serve hot with Kadala Curry as below.


Ingredients:

Kadala (Gram Dal) - 2 cups
Mustard - 1/4 tsp
Onion - 1
Ginger - a small piece (1 inch length)
Garlic - 6 cloves
Chillie Powder - 1tsp
Coriander powder - 3 tbs
Turmeric powder - a pinch
Tomato chopped - 1
Curry leaves - 2 sprigs
salt to taste
optional ( small pieces of coconut, coconut milk and garam masala powder(1/2 tsp))

Method:

Cook the kadala with salt and keep it aside. In a pan season the mustard and satue onions, ginger, garlic, chillie powder, coriander powder, turmeric powder, chopped tomatoes and curry leaves. (optional small pieces of coconut can be added). Add the cooked kadala to it. For extra taste add half cup of coconut milk and masala powder.

Vadas & Coconut Chutney

Ingredients:-

VADA

2 cups urud dal ( black lentils )
2 seranno peppers, minced fine; or 1/4 teaspoon cayenne
1 teaspoon peeled, minced fresh ginger
1/4 teaspoon cumin powder scant
1/8 teaspoon baking soda juice of one lemon
2 teaspoons salt
2 cups oil, for deep frying

Method:-

Soak lentils (dal) in 4 cups water for six hours or overnight.
Drain and wash under running cold water until water runs clear.
Drain completely--press dal down against strainer and shake off every last bit of water.

Process into a thick paste, adding one or two teaspoons of water if needed.
Scrape sides of bowl with spatula and process until all grains are ground.
Mix serrano peppers, ginger, cumin, baking soda, lemon juice, and salt.
Stir in a bit of water to help combine the ingredients.
Add to lentil paste and mix thoroughly.
Heat the oil to 185 degrees (e.g., until hot enough for fried chicken).
Use a melon baller or a teaspoon measure and drop a teaspoonful of the lentil mixture into the hot oil.
Let it fry until it turns a dark brown.
Drain on paper towels. Continue until all of the lentil mixture has been used up.

Serve with Coconut Chutney - Prepared as given below.

COCONUT CHUTNEY

2 cups freshly grated coconut (1 coconut)
1 cup waterjuice of 1 lemon mixed with 1 TBSP brown sugar
4 serrano peppers, minced fine
2 TBSP chopped fresh ginger
1 teaspoon salt
1 1/2 cups fresh cilantro, minced

Process coconut, water, and cilantro until coarsely chopped.
Add serrano peppers and ginger, process briefly to mix.
Add lemon juice and salt. Process until blended and grainy.

Yam & Raw Banana Curry

Ingredients:-
Yam 250 gms
Raw Banana 2
Coconut 1
Peppercorns 1 teaspoon
Mustard 1 teaspoon
Rice 1 teaspoon
Turmeric powder ½ teaspoon
Coconut oil a little, for tempering
Salt to taste

Method:-

Slice the yam and banana into 1-inch pieces after removing the skin.
Cook them with water 1 cup and turmeric powder.
Grind the peppercorns and mix with the vegetables and cook on slow fire for a few minutes. Grind the coconut coarsely with the rice.
Heat the coconut oil and fry the ground coconut and add the yam and banana, coconut paste and salt.
Cook till done, then season with coconut oil and mustard seeds and curry leaves.