Ingredients:

Beetroot – 1/4 kg
Prawns – 1/2 kgs
Onions – 2
Coconut – 1/4 Cup
4 – Green Chillies
Mustard Seeds – 1 tsp
Turmeric Powder – 1/2 tsp
Curry Leaves
Salt to taste
1/2 – Lime
Oil

Method:

Beetroot skin has to be removed and proceed, clean, wash, cut and keep aside. Use small Prawns, clean, devein, wash well and keep aside. chopped Onions, green chillies and fry till onions are brown add mustard seeds, curry Leaves and fry and add the prawns, salt a pinch of turmeric powder and mix well, let it cook some time a little water if necessary. When dry scraped coconut mix well and serve.

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Ingredients:

250 gms – Wash and clean Crabs
1 – Onions
4 – Green Chillies
1 – Tomatoes
1/4 tsp – Turmeric Powder
1/2 – Lime
Curry Leaves
Salt to Taste
Oil

Grind : Garlic, Ginger and Coriander leaves. Grind Coconut separately and keep.

Method:

Take the pan add some Oil in a fry the sliced Onions, Curry Leaves and Green Chillies when the Onions are getting brown colour add the ground masala, salt, turmeric Powder and fry nicely till the oil comes to the surface, now add tomatoes and continue to fry the masala till the tomatoes are soft, now add the ground coconut paste, mix well, add the crabs, water and cook till Crabs are done, the Crab has reached its thickness and flavour escapes, finally add lime juice. Remove from fire and garnish with the coriander leaves.

Serve hot along with Plain rice, curd rice

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Nethily Fish – 500 gms
Mango – 1
Onions – 2
Tomatoes – 2
Green Chillies – 1
Turmeric Powder – 1/4 tsp
Curry leaves
Salt to taste
Vinegar little
Oil
Ginger,Garlic, Green Chillies for grinding
Corrianderleaves
Grind Coconut keep separately.

Method:

Slice Onions fry to a g golden brown colour, add the slit green chillies curry leaves and continue to fry for a minute now add the ground green masala and turmeric Powder, fry on low heat till raw smell goes, add the chopped tomatoes and fry till soft, add the Coconut paste mix well and fry for 2 minutes on low flame till oil comes to the surface add required quantity of water, the Mango pieces, salt cover and let it bubble nicely when the Curry has reached its thickness add the Nethiyle Fish lift the vessel and shake it to mix do not use a spoon as this will break up the fish cover and cook until a good smell comes Remove add vinegar and serve the Curry. Fish is done remove add vinegar and serve.

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Ingredients:

Any fish – 1/2 kg
brinjals – 100 gms
potatoes – 100 gms

For Frying:

Onions – 2 nos
4-6 – Green chillies
Few Curry leaves
Ginger and garlic paste – 3 tsp

Other Masalas required:

Chillie Powder – 1 tsp
Tamarind paste – 1/4 Cup
Salt to taste
Oil

Grind:

1/2 cup scraped coconut, 2-green chillies and half hand Green Coriander leaves – grind to a smooth paste and keep.

Method:

Fry the finely sliced Onions, Green chillies, a few Curry leaves, till onions are half brown now add the ginger and garlic paste and fry on low heat for golden brown colours. Add Chillie powder and fry till oil comes to the surface, now add the the ground green masala and continue for fry surface the oil. Add the vegetables and fry for few minutes, add salt, tamarind paste mix well and allow to bubble, when the brinjals and potatoes are cooked add the fish pieces, mix well and leave the curry to thick. When the gravy is thick enough remove and serve with plain white rice.

Serve hot along with plain rice

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Ingredients:

250 Gms – Any Fish
1/2 tsp – of mustard seeds
1/2 tsp – turmeric powder
1/2 cup – grated coconut
2 – drumsticks
1 – mango
2 – chillies
10 – Small Onion
1 inch – ginger
2 cloves – garlic
Curry leaves
salt

Method:

Put the grated coconut, chillies, onions, ginger, garlic and the tumeric powder grind to them. Put this mixture in a pan along with the mango and drumsticks, add a cup more of water and cook until the vegetables are cooked through. Add the fish and season with salt cover and cook till the fish is cooked. Heat in a pan some coconut oil put the mustard seeds and the curry leaves and onions and fry until slightly brown and add to the avial.

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Ingredients:

Mutton – 1 kg
Cloves – 2
Cinnamon stick – 2
Fennel seeds – 2 tsp
Chilli powder – 4 tsp
Turmeric powder – 1 tsp
Curd – 4 cups
Coconut – 6 tsp
Onion – 4
Ginger Garlic paste – 2 tsp
Curry leaves – few
Salt To Taste
Oil

Method:

Wash and clean Mutton pieces. Heat a pan, add curd, mutton pieces, salt, Onion, turmeric powder, chilli powder, ginger garlic paste and allow mutton to cook well. Then heat Oil in a pan. Add Cinnamon, Cloves, Fennel seeds, Curry leaves and add this to the gravy. Grind Coconut in to a paste and add this to the gravy. Bring to boil once and remove from heat.

Mutton gravy is ready for serve.

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Ingredients:

Vanjaram Fish – 1/2 Kg
Mustard Seed – 2 table spoons
Cumin Seeds – 3 Table spoons
Red ChillY – 25 Gms
Turmeric Powder – 1 tsp
Ginger – 1 inch pieces
Garlic – 6 whole pod
Green Chilly – 40 Nos.
Gingelly Oil – 500 Gms
Vinegar – 2 cups
Salt – 50 gms
Curry leaves – 1/2 Handful

Method:

Heat the oil and keep it in a Bowl. Cut the fish into slices, marinate it with salt and turmeric powder for 15 minutes. In frying pan fry the fish using a little oil do not deep fry turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire. Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.

Clean the green chilli, Peel the garlic and keep the small flakes whole, ginger and cut into small pieces. Grind the red chilli, using vinegar. Keep aside two tsp garlic, 2 tsp ginger to put whole along with green chilli. Soak them in vinegar. Grind ginger and garlic and jeera using vinegar. Heat the remaining oil in a thick bottom pan.

When the oil is hot, add mustard seeds, curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy.

Then remove from fire and store in container.

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Ingredients:

500 Kg – chicken
4 tbs – oil
1 – tomato
2 – tsp cumin seeds and musturd seeds
1 – tsp turmuric powder
salt

For Masala:

1 cup – chopped red onion
1/2 cup – grated coconut
curry leaves
3 tsp – pepper corns
2 tsp – fennal seeds
5 – cardamom pods
5 – cloves
2 inch – cinnamon stick
1 tsp – red chilli powder
1 tsp – coriander powder
2 tsp – oil

Method:

Heat pan add some oil add chopped onions roast on a low flame until brown. Now add cardamom pods, cloves, peppercorns, fennal seeds, cinnamon, curry leaves and fresh grated coconut to the above browned onion, roast everything on a low flame until coconut is brown, then add chilli powder and coriander powder fry for few minutes. Grind all the above browned masala, to a smooth paste and keep aside. Now heat 4 tsp oil in a preassure cookeradd cumin seeds and musturd seeds, then add chicken piecessalt and turmuric, mix everything and cook for 2min. Then add ground masala paste and chopped tomatoes to the chickenmix and cook on low flame for five min. Now add cup of water to the chicken mixturecover and cook for 2 whistles and gravy is thick.

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Ingredients:

5 – eggs hard boiled
4 – chopped onions
5 – chopped tomato
10 – garlic cloves small
1 – piece Ginger
4 – Green chillis
1/2tsp – Fennel seed
2 tsp – Coriander Powder
2 tsp – Chilli Powder
1/2 tsp – Turmaric Powder
4 tsp – Pepper Powder
1/2 tsp – Garam Masala Powder
2 cup – coconut grated
oil
Curry leaves
Coriander Leaves
Taste to Salt

Method:

Blend coconut very well in enough water to get thick solution. Grind garlic,ginger,green chillies and fennel seeds togethere. Heat oil in a pan add onion untill transparent. Then saute with the ground paste. After 2 minutes, put tomatos, curry leaves and all the powders. Add salt. Stire Untill the mixture is thick and tomatos are cooked. Add coconut blended solution and coriander leaves. De shell eggs, cut in to halves. When it boils put egg pieces,continue cooking for a while. When the mixture become thick,check salt and remove from the fire.

Roasted Egg is ready Serve Hot with plain rice.

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Ingrediants:

1/2 kg - Chicken
2 - Onions
2 - Green Chilly Chopped
1 - Tomato
1 tsp - Garlic Paste
1 tsp - Ginger Paste
2 tsp - Soya Sauce
1 tsp - Fish Sauce
1 - Cardamom
2 - Cloves
1 piece - Cinnamon Stick
3 tsp - Pepper Powder
1/4 tsp - Turmeric Powder
1 Tbsp - Cornflower
oil
salt
Few Coriander Leaves Chopped

Method:

Cut and clean chicken. Chop onions and tomato.Just crush cardomam, clove and cinnamon.Cook chicken pieces with salt, turmeric powder and garlic ginger paste with water. When it is cooked remove chicken pieces and keep aside. Add corn flour to the water remained after cooking chicken.Heat oil add onion until brown colour add green chillies and chopped ginger and saute until the aroma spreads. Add tomato, crushed spices, pepper powder and enough salt. Saute well and add chicken pieces and the mixed with cornflour. Stir well until it is thick.Add soya sauce and fish sauce. Stir well and remove from fire. Garnish with coriander leaves.

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