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!!!