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!