Chicken Stew

Ingredients

Chicken                                 : 1, Cut into small pieces

Green Chillies                         : 9 nos.

Onion                                     : 2

Ginger                                     : 2 inch pieces

Garlic                                      : 8 cloves

Potatoes                                  : 2 nos. cut into cubes

Crushed Masala (Cinnamon, 

Fennel, Cloves, Cardamom)    : 1 1/2 tsp.

Coconut Milk                          : 1 1/2 cups

Coriander Powder                   : 3 tsp.

Turmeric Powder                     : 1/2 tsp.

Salt to taste

Curry Leaves.

Oil

Method

In a pan, heat the Oil and add the sliced Onions, Ginger, Garlic and Green Chillies and saute until it became light brown.  Then add crushed Masala, Coriander and Turmeric Powder and fry until raw smell is gone.

Add Salt and Chicken pieces and mix well.

Cover and cook in medium flame (do not add water)

Add Potatoes when chicken is 1/2 cooked.

When the chicken and potatoes are cooked, pour in the coconut milk and bring to a simmer.

Turn off the flame and add curry leaves for smell and taste.  Enjoy it with Idiappam....

Chocolate Cake

Ingredients:
For the cake:
Cocoa powder                      -50g
Dark muscovado sugar          -100g
Boiling water                          -250ml
Soft unsalted butter                -150g (some for greasing)
Granulated Sugar                   -150g
All purpose flour                     -225g
Baking powder                       -1/2 tsp
Vanilla extract                         -2 tsp
Eggs                                        -2
For the frosting:
Water                                      -125ml
Dark muscovado sugar             -30g
Unsalted butter cubed              -175g
Dark chocolate finely chopped  -300g
Sandwich tins                            -2

Method:
Preheat the oven to 180°C
Butter the sides of sandwich tins
Put the cocoa and 100g dark muscovado sugar into a bowl and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and sugar together, beating well until pale and fluffy
Stir the flour, baking powder  together in another bowl, and set aside for a moment.
Add the vanilla extract into the creamed butter and sugar then drop in 1 egg followed by a scoopful of flour mixture, then the second egg.
Keep mixing and incorporate the rest of the dried ingredients for the cake
Divide thischocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.


Frosting:
Put the water, 30g muscovado sugar and 175g butter in a pan over a low heat to melt.
When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, then leave for a minute to melt before whisking till smooth and glossy.
Leave for about 1 hour, whisking now and again by which time the cakes will be cooled, and ready for the frosting.
Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides.Make a smooth look.
Wow!!!!!!!Hmmm.....Yummy!!!

Pinapple Cake

Ingredients:


For topping:
Unsalted butter cut in small pieces  -4 tablespoons (1/4 cup)
Light brown sugar                          -3/4 cup
Medium pineapple                          - 1 (peeled, and sliced 1/4 inch thick)
Cherries (optional)

For cake Batter:
 All purpose flour                            -1 1/2 cups
 Baking powder                              -2tsp
 Salt                                               -1/4 teaspoon
 Unsalted butter,                             -1/2 cup
 Granulated white sugar                   -1 cup (200 grams)
 Vanilla extract                               -1tsp
 Large eggs,                                   -2 (separated)
 Milk                                              -1/2 cup

Method:
 Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
 Butter (or spray with a non stick vegetable spray) a round cake pan
Topping:
Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. (Continue cooking, without stirring, for a few more minutes or until bubbles  start to appear around the outside edges of the mixture)
Then remove from heat, and pour into your prepared cake pan. Arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)
Cake Batter:
In a large bowl,whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and then beat in the vanilla extract
Add the egg yolks, one at a time, beating well after each addition.
Add the flour mixture  alternately with the milk
In a clean bowl, whisk the egg whites and add into the cake batter
Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes until the top of the cake has browned and starts to pull away from the sides of the pan.
Remove from oven and place on a wire rack to cool for about 10 minutes.
Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.
Serve with softly whipped cream.!!!!Yummy.....

Mulaku Bajji

Ingredients:
Bajji molaga                    -5-6 nos

Roasted gram flour           -1 cup
Rice flour                         -1/2 cup
Corn flour                        -2 tsp
Red chilly powder             -1tsp
Turmeric powder              -1 pinch
Cumin seed                       -1/2 tsp
Asafoetida(Perumkayam)  -1 pinch
salt to taste
Oil for deep frying


Methods:
Mix all the ingredients with sufficient water to create a thick batter. The batter should be thick enough to form a stable coating on the chillies.
Heat oil in a thick skillet Dip the slit chillies in the batter. Ensure that it is coated all overand then drop into the oil gently and fry ensuring all sides are an even crusty brown
.

Fish Biriyani

Ingredients:
For Rice:
Basmathi Rice          - 3 cup
Ghee                       - 2 table spoon
Onion                      - 1 big sliced
Boiled water             - 6 cup
Whole spices           - 4 cardamom,2 cloves,1 bay leaf,1/2 inch cinnamon stick ,5 whole      peppercorn 
For Fish masala:
King fish/Seer fish      -1 1/2 lb
Chilly powder             - 2 tbsp
Turmeric powder         -1/2 tsp
Pepper powder           - 2 tsp
Onion                        - 3 sliced
Oil                             - 1 cup
Ginger, Garlic paste    - 2 tbsp
Tomato                      - 1
Garam msala             - 1 tsp
Curd                          - 2 tbsp
kasturi methi              - 1 tsp
corriander leaves        - 1/4 cup (chopped)
Mint leaves                 -1 tbsp (chopped)
Salt to taste
Cashew nut (roasted)
Raisin(roasted)

Methods:

1.Marinate the fish with chilly powder,pepper powder,turmeric powder,lemon juice and 1 tsp of masala powder and keep aside for 30 mts.

2.Fry the marinated fish pieces in oil,and drain it from oil and keep aside.

3.In the same oil add sliced onion and fry on low flame till it become light brown

4.Make a paste with ginger ,garlic and tomato and add in to it.Stir it for 6 mts.

5.Add masala powder,chilly powder,salt and saute for 5 mts

6.In a low flame add curd,corriander leaves,kasturi methi.

7.Now add fried fish in it and cook till it stats to boil and turn of the flame.

8.Heat Ghee in the Cooking vessel ,add rice and fry it for 5 mts.

9.Pour 8 glasses of water, whole spices and salt to taste, when the rice is 3/4 cooked turn off the flame.

10.Heat 1 teaspoon ghee in a small pan and fry one thin sliced onion, cashew nuts and raisin. 

11.MIx cooked rice and fish masala  in layers in a vessel

12.Garnish it with roasted cashew nut,raisin, chopped coriander and mint leaves.

13.Cover the vessel lid air-tight and keep aside for 20 minutes.  

Now our fish Biriyani is ready ....serve it with pickle and salad.

Prawns Biriyani

Ingredients 

Biriyani rice                    -  4 glasses

Prawns                          -  2lb .

Kashmiri chilly powder    -2 tsp

Pepper powder               -2tsp

Turmeric powder            - 1/2 teaspoon (half teaspoon)

Masala powder               - 2 teaspoon

Lemon juice                   -2tsp

Onion                           - 3 medium sized, cut into thin slices

Ginger                          - 2 medium piece 

Garlic                           - 1 pod 

Tomato                         - 2 

Whole spices                - 4 cardamom,2 cloves,1 bay leaf,1/2 inch cinnamon stick ,5 whole peppercorn 

Ghee                           - 3 teaspoon

Salt to taste

Water                         - 8 glass

Mint leaves                 -1/4 cup, chopped

Coriander leaves       - 1 cup chopped

.
Cooking Method

1.Make a paste with chilly powder,pepper powder,turmeric powder,lemon juice and 1 tsp of masala powder.

2.Wash prawns  and mix well with  the paste and keep aside for 30 mts.

3.Wash the Biriyani rice and keep aside.

4.Grind  ginger,garlic,tomato and two onion together and make a paste.

5.Heat oil in a frying pan and fry the prawns,drain it from oil and keep aside

6.Add grounded paste,chilly powder 1tsp masala powder and salt in the same oil and make a gravy with it.

7.Add fried prawns in the gravy, add half glass of water and cover it with lid and cook in a low flame for some minutes to blend the taste and turn off the flame. 

8.Heat Ghee in the Cooking vessel ,add rice and fry it for 5 mts.

9.Pour 8 glasses of water, whole spices and salt to taste, when the rice is 3/4 cooked turn off the flame.

10.Heat 1 teaspoon ghee in a small pan and fry one thin sliced onion, cashew nuts and raisin. 

11.MIx cooked rice and prawns in layers in a vessel

12 Spread fried items (step-10) chopped coriander and mint leaves over the rice.

Cover the vessel lid air-tight and keep aside for 20 minutes.  

Serve hot & Enjoy the taste of Prawns Biriyani with pickle and salad.

Note: Usually we add double the water than the rice. 

Mathi varuthath(Fish fry)

Ingredients:


Sardine/Mathi                   -12 nos
Kashmiri chilly powder      -2tsp
Turmeric powder              -1/2 tsp
Pepper powder                 -1 tsp
Lemon juice                      -2 tsp
Masala powder                 -1/2 tsp (optional)
Salt to taste
Curry leaves                     -2 sprigs

Method:
1.Make a paste with all ingredients except sardine and curry leaves
2.Spread the paste over sardine and keep it in fridge for 30 minutes.
3.Heat the oil in frying pan.
4.Put curry leaves in oil
5.Shallow fry the fish in coconut/vegetable oil.

Enjoy it with kappa udachathu and Easy rasam!!!!

Kappa Udachathu

Ingredients:


Kappa//Yuca/Cassava/Tapioca  -2lb
Turmeric powder                        -1/2 tsp
Shallot                                       -10
Curry Leaves                            -2sprigs
Oil                                             -2 tsp
Garlic                                        -4 cloves
Dry red chilly                             -4
Green chilly                               -5
Grated coconut                         -haif cup
cumin seed /powder                  -1/2 tsp 
Salt to taste




Method:

1.Cut the tapioca into one inch pieces and put in a large vessel add excess water and bring to boil .
When the tapioca is cooked well ,drain the water,add salt to taste and keep it aside.
2.Paste the grated coconut with cumin seed,turmeric powder and green chilly
3. Add it with  cooked tapioca and smash well.
4.Heat some oil in frying pan and splutter the mustard seed and add shallot,curry leaves,fried red chilly till it become brown,and spread over the smashed tapioca
Serve hot and enjoy the tapioca that you made...
 

Mampazha Pulisseri

Ingredients:


 Ripe mangoes       - 3-4( skinned and cut into big cubesGrated coconut - 1 cup
Turmeric powder    - 1/2 tsp
Cumin seeds          - 1/2 tsp
Green chillies          - 8 slit
Dry red chillies        - 2
Shallot                     - 8 sliced
Curry leaves           - 2 sprigs
Salt                          - to taste
Oil                           - 1 tbsp
Sugar                      -2 tsp(optional)
Curd                       -1 cup

Method:


1.Make a fine paste with grated coconut,cumin seed,half of the turmeric powder and water and keep aside
2.In a pan add the mangoes , shallots,  green chillies , half of the turmeric powder,1 cup water,sugar and salt  and cook until the mangoes are cooked .
3.Add  the  coconut paste and mix it well.Cook it in a low flame for 2-3 minutes(dont allow to boil)and turn off the flame.
4.Allow it to cool and add curd .
5.In a pan heat oil and splutter the mustard seed and add shallot,curryleaves,dried chilly and fry it and spread over the pulisseri


Now.....Enjoy!!!!

Ginger Curry (Inji Curry)

Ingredients
Ginger                            - 250 mg. (cut it in small same thickness)
Chilli Powder                  - 1 teaspoon
Turmeric Powder            - 1/4 teaspoon
Asofoetida/Hing/Kayam - 1 pinch 
Methi Powder/ Uluva      - 1 pinch
Shallot                            - 5 numbers
Curry Leaves                  - 2 sprigs
Mustard Seed                 - 1 teaspoon
Green Chilly (Ring cut)   - 2
Garlic                               - 4 cloves
Tamarind                         - 1 amla size
Oil                                    - 3 teaspoon
Jaggery/ Sharkkara         - 1 small piece
Salt to taste

Method
Heat oil in a non-stick pan and fry Ginger till it becomes brown, remove from the pan and keep it aside.  In the same oil in the pan add Green Chilly, Garlic, Curry Leaves and fry it and take it out and keep aside.
Grind all the fried items together.
Splutter the Mustard seed in oil and add Shallot, Curry Leaves and saught till the Shallot becomes brown.  
Add Chilly powder, Asofoetida/Hing/Kayam, Turmeric Powder, Tamarind water and Jaggery and saught for 2 minutes, then add the grinded items in it.  Add salt to taste and saught for two minutes.

Ada Pradhaman

Ingredients:

Ada                             - 100 mg (1pkt)

Jaggery                        -5 medium pieces(according to preference it may vary)

Ghee                            - 3 tsp

Cashew Nut                 -10 piece

Coconut slices(kothu)   -4 tsp

Kismis(Raisin)              -3 to 4 tsp

Milk                             -2  glass

Cardamom                   -2 crushed

Method: 

Put Ada in a vessel with water and cook  till it become cooked well and drainthe water  and keep aside

Put jaggery in 1and1/2 glass of water and heat it untill the jagerry melt.

Heat a nonstick pan and pour ghee and then fry Cashew Nut,Raisin,and Coconut slices separately and keep aside

Put the cooked Ada in the same pan and pour melted jagerrry and stir till the water become absorbed

Add milk and crushed cardamom and stir it become thick

Add fried items in it..turn offf the flame..and cover it for some minute. 

Serve it hot and enjoy yummy taste!!!!

Vazhuthananga (Brinjal) Thoran

Ingredients:

Brinjal                   -1/2 kg (Cut in to small cubes)
Garlic                    -8 Cloves
Green Chilly          -3
Onion                   -1/2 (chopped)
Mustard seed        -1tsp
Curry Leaves        -2 sprigs
Oil                        -2 tsp
Turmeric powder  -1/2 tsp
Grated coconut     -1/2 cup


Method:


Heat oil in a pan and sputter mustard seed,add chopped garlic,green chilly,onion and curryleave and saute for 5 mts.
Add grated coconut and turmeric powder and saute for another 5 mts
Add brinjal and salt in the pan and mix it well and cover it with lid.
Cook it  in low flame for 2-3 mt and turn off the flame.
Serve it hot!!!

Njandu Ularthiyathu (Crab Fry)

Ingredients


Crab (cleaned)                  - 10
Turmeric Powder              - half teaspoon
Cocum (Kudampuli)          - 4
Ginger and Garlic chopped- quarter cup
Shallot                                - 10
Coriander Powder              - one and a half teaspoon
Kashmiri Chilly Powder     - one teaspoon
Curry Leaves                      - 2 sprigs
Salt to taste

Method:
1.  Mix the Ingredients in a pan and add half cup of water until the crab is cooked
2.  Heat oil in a pan and add the above content in it.
3.  Fry it until the crab shell become brown.


Enjoy!

Moru (Buttermilk) Curry

Ingredients
Buttermilk                            - one cup
Ginger and Garlic chopped   - 3 teaspoon
Onion chopped                    - half
Green Chilly (cut as rings)    - 3
Curry Leaves                       - 1 sprigs
Dried Red Chilly                  - 3
Mustard Seed                      - 1 teaspoon
Turmeric Powder                 - 1/4 teaspoon
Salt to taste

Method
1.  Heat oil in a pan and splutter Mustard Seed
2.  Add Ginger, Garlic, Onion, Green Chilly, Curry Leaves, Dried Red Chilly and Saute for 5 minutes or until it become fried
3.  Add Buttermilk, Salt, Turmeric Powder
4.  Turn off the flame after 2 minutes (Do not allow to boil)

Meen Peera (Fish)

Ingredients
Fish (Sardine, Butter fish)        - 12 numbers
Ginger and Garlic chopped      - 1/4 cup
Green Chilly                            - 4
Cocum (Kudampuli)                - 4
Grounded Coconut                   - half cup
Turmeric Powder                     - half teaspoon
Curry Leaves                           - 2 sprigs
Salt to taste

Method
1.  Mix all the ingredients and add Fish
2.  Put it in Fish pot
3.  Add half glass water
4.  Cook it in low flame until it becomes dry.

Taste the easy Meen Peera.

Tomato Thoran

Ingredients
Green Tomato (big slices)             - 5
Shallot                                          - 5
Green Chilly                                 - 8
Coconut Oil                                  - 1/4 cup
Turmeric Powder                         - half teaspoon
Curry Leaves                               - 2 sprigs
Grated coconut                            -1/2 cup
Salt to taste

Method
1.  Heat oil in a pan.
2.  Mix all ingredients together and add half cup of water
3.  Cook for 10 minutes.

Serve Hot!

Carrot and Tomato Pachadi

Ingredients
Carrot (grated)              - 5
Tomato (small pieces)    - 2
Curd                             - 3 cup
Green Chilly                  - 5
Onion (chopped)           - half
Mustard Seed                - One Teaspoon
Dried Red Chilly            - 3
Curry Leaves                 - 2 springs
Oil                                 - 1 Teaspoon

Methods
1. Heat oil in a Pan and splutter the Mustard Seed.
2. Add chopped Onion, Red and Green Chillies and Curry Leaves
3. Saute for 2 minutes.
4. Add grated Carrot and Tomato and fry until cooked.
5. After cooling down a bit, add Curd and Salt.

Enjoy it with Rice.

Fish Curry Vattichathu

Ingredients:


Fish (Pompano/Pomphrets)       -1
Cocum (Kudampuli)                 -3 nos
Shallot                                      -1/4 cup
Ginger and Garlic                      -1/4 cup chopped
Red Chilly                                  -3
Green Chilly                              -2
Curry Leaves                             -2 springs
Methi Seed                                -1/2 tsp
Turmeric Powder                       -1/2 tsp
Coconut Oil                               -2 tsp
salt to taste

Method: 
1. Heat one teaspoon of oil in a Curry Pot.
2. Add Methi Seed, crushed Shallot, Ginger, Garlic, Red Chilly, Green Chilly and Turmeric Powder.
3. Saute it for 5 minutes then add Cocum water.
4. Add fish and water (to cover fish).  Add salt to taste and boil it until it becomes Gravy.
5. Turn off the flame, add curry leaves and one teaspoon of Coconut Oil.

Serve it Hot and Enjoy the Taste!

Chilly Garlic Chicken

Ingredients:


Chicken                 - 2lb (1kg)
Dried chilly            -15 nos
Garlic                    -15-20 cloves
Oil                         -1/4 cup
Tomato                  -2
Onion                    -3 big
Lime juice             -2 tsp
salt to taste
Curry leaves         -2sprigs

Methods:


Heat oil in the cooking vessel and fry the garlic and dried chilly and keep aside
Add sliced onion in it and saute for 5 min and add chicken,salt and cover the vessel.
Water will come out of the chicken and cook until become brown color or up to oil come will on the top(until the onion become gravy)
Add the lime juice to chichen.
Make a fine paste with fried garlic and chilly and add to chicken and cook for 5 mts
If you want some gravy peel the tomato and make paste and add to chicken for another 5 mts
Add curry leaves and cover for few mts
Now our tasty chicken is ready
You can serve it with Appam or Fried Rice....Try and Enjoy.....