Dry fish fry(karuvadu varuval)

Ingredients

Dry fish ( vaalai karuvadu) cut into 2” pieces  5

Chilli powder 1 tsp

Turmeric powder ½ tsp

Salt and oil as required

Preparation

1.      Soak the dry fish pieces in warm water for 10 min

2.      Rub nicely to remove the dirt in it

3.      Wash it in water

4.      Marinate with chilli powder, turmeric powder and salt

5.      Be careful while adding salt

6.      Deep fry it in oil

Goes well with rasam, sambar or curd rice

Chicken kofta

Ingredients

Minced chicken 250 Gms

Bengal gram 2 tbsp+ moong dal 2 tbsp (Dry roast it and grind it coarsely to powder)

Fennel seeds ¼ tsp

Curry leaf 2 sprigs

Onion 1

Ginger garlic paste 2 tsp

Green chilli 2

Coriander leaves chopped ¼ cup

Salt and oil as required

Preparation

1.      In a bowl mix minced chicken, ground powder, fennel seeds, curry leaf, onion, ginger garlic paste, green chilli, coriander leaves and salt

2.      Make balls of this dough

3.      Deep fry it in oil

Serve hot

Thanjavur Mutton dry fry(mutton sukka)

Ingredients

Mutton 250 gms

Ginger ½ inch piece chopped

Small onion chopped 10

Onion chopped 1

Coconut grated ¼ cup

Ginger garlic paste 1 tbsp

Curry leaf 2 sprigs

Chilli powder 1 tsp

Green chilli chopped 1 tsp

Turmeric powder ½ tsp

Coriander powder 2 tsp

Dry red chilli 2

Roasted Bengal gram powder ¼ cup

Oil and salt as required

Preparation

1.      In a pressure cooker add mutton,chopped ginger,ginger garlic paste,onion,green chilli,chilli powder,turmeric powder,coriander powder,salt,curry leaf and a cup of water

2.      Pressure cook for 4-5 whistles

3.      In a pan add oil, curry leaf, dry red chilli, small onion and grated coconut.saute well

4.      Add cooked mutton and cook till it dries up

5.      Finally add roasted Bengal gram powder

       Serve with rice

Grilled chicken

Ingredients

Chicken thigh 1

Lemon juice 1 tbsp

Tandoori chicken masala  2 tsp

Ginger garlic paste 2 tsp

Curd 2 tsp

Salt and oil as required

Preparation

1.      Make fine slits on chicken with a sharp knife

2.      Rub lemon juice and salt on it and keep aside for 15 min

3.      In a bowl mix ginger garlic paste, tandoori masala and curd to a thick paste

4.      Rub this paste to the chicken

5.      Marinate overnight in refrigerator or a minimum of 2 hours

6.      Preheat otg for 10 min

7.      In grilling pan apply oil

8.      Grill the chicken at 180 c for 30 min turning on the other side for every 10 min

Serve hot

Marthandam country chicken and egg curry

Ingredients

Country chicken 500 gms

Onion 1

Tomato 1

Ginger garlic paste 1 tbsp

Curry leaf 2 sprigs

Boiled Eggs 4

Dry red chilli 2

Fennel seeds ½ tsp

Bay leaf 1

Cinnamon 1

Cloves 2

Coconut grated ¼ cup +fennel seeds ½ tsp( grind together to smooth paste)

Salt and oil as required

For marination 

Turmeric powder ½ tsp

Chilli powder 2 tsp

Ginger garlic paste 1 tsp

Lemon juice 1 tbsp

Marinate chicken with the above items for 1 hour

To grind

Onion 1

Pepper corns 1 tsp

Cumin seeds 1 tsp

Fennel seeds 1 tsp

Dry roast and grind to a smooth paste

Preparation

1.      In a pressure pan add oil, dry red chilli, fennel seeds, bay leaf, cinnamon, cloves, curry leaf, onion and ginger garlic paste. Saute well

2.      Add marinated chicken and salt

3.      Add 1 cup water and pressure cook for 3-4 whistles

4.      Once the pressure settles down add ground paste, tomato and coconut paste

5.      Allow it to boil

6.      Make small pricks on boiled eggs and add eggs to the boiling gravy

7.      Simmer the flame for 3 minutes

8.      Turn off the flame

9.      Keep aside for egg to absorb the masala

Serve with rice

Parangipettai Anchovies kurma

Ingredients

Anchovies ¼ kg

Onion 1

Curry leaf 4 sprigs

Tomato 2

Green chilli 2

Tamarind extract 1 cup

Turmeric powder ½ tsp

Coconut grated ½ cup

Peppercorns 2 tsp

Cumin seeds 1 tsp

Fenugreek seeds ½ tsp

Dry red chilli 6

Coriander seeds 3 tsp

Garlic 4 pods

Mustard seeds ½ tsp

Salt and oil as required

Preparation

1.      Dry roast coconut,garlic,pepper corns,cumin seeds,fenugreek seeds,dry red chilli,coriander seeds and grind it to a smooth paste by adding little water

2.      Grind onion and curry leaf to a fine paste

3.      In a pan add oil,mustard seeds,onion curry leaf paste,tomatoes and slit green chilli.saute well

4.      Add coconut paste,turmeric powder,tamarind extract and salt

5.       If needed add required water to make your desired consistency

6.      Once it starts boiling add anchovies and cook till it is done

Serve with rice,goes well with idlis

Crab dry curry(nandu thokku)

Ingredients

Crab 250 gms

Onion 2

Tomato 3

Green chilli chopped 4

Curry leaf 2 sprigs

Ginger garlic paste 1 tsp

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 2 tsp

Roasted cumin pepper powder 2 tsp(dry roast cumin seeds and pepper corns.grind it coarsely)

Salt and oil as required

Preparation

1.      In a pan add oil,onion,green chilli,ginger garlic paste and curry leaf

2.      Add turmeric powder,chilli powder,coriander powder and tomatoes.cook till it blends

3.      Add crab ,salt and water

4.      Cook till it is done and dries up well

5.      Finally add roasted powder and toss well

Serve with rice

Kerala chicken curry(nadan kozhi thengapal curry)

Ingredients

Chicken 250 Gms

For marination

Ginger chopped 1 tsp

Garlic chopped 1 tsp

Curd 3 tbsp

Turmeric powder ½ tsp

Marinate chicken with above ingredients and salt for 1 hour

In a tava grill the marinated chicken and keep aside

For curry

Small onion 10 chopped

Onion 1 chopped

Garlic chopped 1 tsp

Ginger chopped 1 tsp

Tomato 1

Potatoes 1(boil it and cut into cubes. Then fry it in oil)

Coconut milk 1 cup

Chicken stock ½ cup

Mustard seeds ½ tsp

Curry leaf 2 sprigs

Green chilli 2 slit

Turmeric powder ½ tsp

Chilli powder 1 tsp

Garam masala 1 tsp

Coriander powder 1 tbsp

Coriander leaves 1 tbsp

Salt and oil as required

Preparation

1.      In a pan add oil, mustard seeds, curry leaves, garlic, ginger, onions and small onions. sauté well

2.      Add turmeric powder, coriander powder, garam masala, chilli powder and salt.

3.      Add tomatoes and cook till they blends well with masala

4.      Add grilled chicken pieces, fried potatoes and chicken stock

5.      Allow it to boil and add coconut milk

6.      When it starts boiling turn off the flame and add coriander leaves

Serve with rice or rotis

Kerala ayila fish curry (western kerala style)

Ingredients

Ayila (mackerel) 500 gms

Small onion 100 gms

Ginger chopped 1 tsp

Garlic chopped 1 tsp

Garlic 10 pods

Curry leaf 2 sprigs

Green chilli 2

Turmeric powder ½ tsp

Chilli powder 2 tsp

Mustard seeds ½ tsp

Fenugreek seeds ½ tsp

Kudampuli 2 pieces (soak in ½ cup water for 10 minutes)

Salt and oil as required

Preparation

1.      Marinate fish with turmeric powder, chilli powder, ginger, garlic, green chilli and salt. Toss well and keep aside for ½ hour

2.      In a pan add oil, mustard seeds, feugreek seeds, onion ,garlic and curry leaf

3.      Add marinated fish and kudampuli with soaked water

4.      Add ½ cup water and simmer the flame

5.      Close the lid and allow to cook for 15 miutes with lid closed

6.      When the gravy thicken turn off the flame

Serve with rice

Chapathi stuffed rolls

Ingredients

Chapathi 4

Ghee 2 tsp

Onion chopped 2

Cauliflower florets 10 (clean it and add salt to it. Keep it aside for 10 min.then wash it and boil it in water for 10 minutes. Strain the water and keep aside)

Egg 2

Tomato chopped 1

Ginger garlic paste 1 tsp

Turmeric powder 1/2tsp

Chilli powder 1 tsp

Coriander leaves chopped 2 tbsp

Salt and oil as required

Preparation

1.      In a pan add ghee,onion,tomato,ginger garlic paste, cauliflower and salt

2.      Sauté well and add turmeric powder, chilli powder and coriander leaves. Toss well

3.      Add eggs and sauté well.

4.      Make chapathis and stuff this mix while it is hot

5.      Fold it well on both ends