Prawns Masala

INGREDIENTS

Frozen/Fresh Prawns
(Medium/Tiger Prawns) – 10/20 pieces
Ginger/Garlic – 1/2 tsp
Garlic pods (Sliced) – 4 nos

Onion(large) – 1 no
Green chillies – 4 nos
Curry leaves – 1 spring
Pepper powder – 2 tsp
Chilly Powder – 2 +1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1 pinch
Lemon Juice – 4 tsp
Mustard Seeds – 1/2 tsp
Sliced Coconut – 1/4 cup
Oil – 3 tbsp
Salt – To taste

METHOD

Marinate the peeled and washed prawn aside, in 2 tsp of Lemon Juice and 1/4 tsp of salt.

1)Heat 1 tbsp oil in a pan and splutter mustard Seeds.

2)Add curry leaves, chopped onions, slit green chillies and fry, till half cooked.

3)Add ginger/Garlic paste ,garlic and fry it, till it turns brown.

4)Add Chilly Powder,pepper powder and Turmeric Powder and fry well, till the raw taste goes off.

5)Add prawns.

6)Add little water, stir the mixture slowly,close the lid and allow it to cook for about 10-15 minutes.

7)Keep stirring at regular intervals, to avoid getting it burnt at the bottom of the pan.

At the same time fry the sliced coconut pieces in another pan and add it to the boiling prawn masala.
9) When the prawn is almost done, pour the rest oil and allow it to fry.

10) When the masala sticks on the prawns and the mix is almost dry, Your Prawn Masala is ready to serve.

Mutton Stew

Ingredients for Mutton Stew;

Goat meat or lamb – 250gms
Milk -1/2 cup
Vinegar – 1 tsp
Whole black pepper – 4-5 nos
Curry leaves – 2 bench
Potatoes(diced) – 1nos
Carrot(diced) -1nos
onion – 1 nos
Green chillies – 3 nos (remove seeds if you don’t like spicy)
Garlic pods – 1tsp chopped
Ginger -1tsp chopped
Cloves(Grambu) – 3-4nos
Fennel seeds(Perinjeerakam) – 1/2 tsp(optional)
Cinnamom(Karugapatta) – 1″ stick
Cardamom(Elakka) – 3 nos
Veg oil – 4 tbsp
Coconut milk(thick) – 1 cup
Ghee -1tbs(optional)
cashewnuts and rasisins for garnishing.(optional)
Instructions;

1.Soak the meat in milk for 2 hours.
2.Wash the meat and half cook in a pot with just enough water,salt, a 1tsp of vinegar, 1/4 tsp of ground black pepper and curry leaves.
3.Heat oil in a pan and stir fry the onions, curry leaves, ginger,garlic and green chillies until it turns golden brown.
4.Crush the Cloves, Fennel seeds, Cinnamom(Karuvapatta) and Cardamom(Elakka) and add them into the pan. Continue to stir fry.
5.Add potatoes and carrots & enough water to cook the potatoes&carrots. Add the half cooked Meat to it.
6.Cook until the potatoes,carrots and the half cooked meat is done.
Adjust vinegar and salt to your taste.
7.Add one full cup of thick coconut milk. Do not allow the contents to boil once the coconut milk has been added.
8.Garnish with cashewnuts and raisins.
8.Note that if the stew is too thin you can thicken it with cornflour

Vattayappam

Rice flour(Ari podi) - 2 cups
Grated coconut - 2 cups
Sugar - 1/2 cup
Semolina(Rava/Sooji) - 2 tbsp
Yeast - 1/2 tsp
Sugar - 1/2 tsp
Raisins- for garnishing
Cardamom - 4 nos
Salt - As reqrd

Preparation for Vattayappam Recipe;

1)Cook rava with 2 glasses of water till it becomes soft & loose.

2)Let it cool.

3)Add 1/4 glass of lukewarm water to yeast followed by 1/2 tsp of sugar.

4)Allow it to rise.

5)Grind the coconut with enough water & keep aside.

6)Take 2 cups rice flour in a vessel, add rava & mix well.

7)Add yeast & mix well.

8)Add ground coconut & mix well.

9)Crush the cardamom and add it to the batter.

:- Make sure that the batter is not too loose. It should have a medium consistency.

10)Keep it for 4-5 hrs.

11)After 4 hrs, add 1/2 cup of sugar or more if reqd, followed by salt & stir well.

12)Apply a liitle ghee/oil in a cake tin & pour the batter into it.

13)Put some raisins on top.

14)Steam it for 20 - 25 mins.

:- You can also use idli plates to steam it.

Chicken Cutlet

Ingredients;

Minced chicken -1/2 kg
Onions-2 (big) (chopped finely)
Green chillies -2 (chopped finely) (you could add more if you like it spicy)
Ginger – 1” (chopped finely)
Curry leaves- 10 to 12 (chopped finely)
Coriander leaves – a handful (chopped finely)
Egg-1(beat and use for coating)
Breadcrumbs- 1 ½ cups
Potatoes- 2 (medium size)(boiled and mashed)
Turmeric powder- a pinch
Red chilli powder- ½ tsp
Salt – to taste
pepper powder-1/4 tsp
Garam masala powder – 1 tsp

How to make Chicken Cutlets;

1.Cook the minced chicken with salt,turmeric powder and red chilli powder.
2. Do not add any water as the chicken would release a lot of water by itself. Let the water dry up completely.
3.Take a pan add 1 tbsp of oil.
4.Add the chopped onions, green chillies, curry leaves and coriander leaves. Add the pepper powder and garam masala powder.
5.Saute for 20 seconds and mix with the cooked chicken.
6.Run the mixture in the mixer for half a minute so that your cutlet does not crumble while frying.
7. Add the potatoes and mix well.
8.Make balls of the desired size.
9. Flatten it to the desired shape.
10.Dip in the egg and then roll over breadcrumbs. Similarly make the remaining cutlets.
11.The given quantity would make 17-20 cutlets.
Deep fry till golden brown.

Egg Biriyani

Ingredients for Egg Biriyani Recipe;

Basmati rice - 2 cups
Eggs(hard boiled) - 6 nos
Onion - 1 no
(thinly sliced)
Red chilly powder - 1 tsp
Garam masala powder - 1 tsp
Coriander leaves(chopped) - 2 - 3 tsp
Mint leaves(Pudhina)(chopped) - 1 - 2 tsp
Bay leaves(Karuga/Vazhana ela) - 2 nos
Cardamom(Elakka) - 5 - 8 nos
Cloves(Grambu) - 4 - 6 nos
Cinnamon(Karugapatta) - A small stick
Yoghurt Plain - 1 tsp
Coconut grated dry - 1/2 cup
Salt - As reqd
Ghee or cooking oil - 5 tsp

For masala:-
Onion(large) - 4 nos
(finely chopped)
Ginger - 2" piece
(chopped)
Garlic pods - 4 nos
(chopped)
Green chillies - 8 nos Preparation Method of Kerala Easy Egg Biriyani Recipe
1)Wash and soak the rice for 30 mins.

2)Blend the items for masala into a paste by adding less water, if necessary.

3)Shell the boiled eggs and give long cuts in between in the white portion carefully without separating it.

4)In a biriyani pot, heat ghee and fry the thin sliced onions until they become golden brown and set aside.

5)In the same ghee, add the blended paste and fry for a minute or so.

6)Add red chilly powder, half of the chopped cilantro, salt and eggs and fry until the eggs get coated with spices.

7)Remove the egg only from the pot and set aside.

8)To the same spice paste, add the drained rice, garam masala, cardamom, cloves, bayleaves and cinnnamon and fry for few minutes until the spices get mixed with the rice and changes color.

9)Add sufficient (around 3 1/2 cups) water and bring to a boil.

10)When the rice boils and air holes appears on the top, reduce the heat and add yoghurt and coconut. Mix well with the rice.

11)Cook it covered until water is absorbed.

12)In a separate baking dish or pot (which can be used in oven) dot it with a little bit of ghee on the bottom and spread the rice mix.

13)Arrange the eggs and put the rest of cilantro and mint and layer it with the remaining rice.

:- If the rice mix is too dry, pour 2-3 tbsp of milk on top. Squeeze half a lemon juice also into it.

14)Cover it with aluminum foil or the lid and bake it in a preheated oven at 350 degrees for 30-45 mins.

15)Before serving, mix the rice well and add fried cashews and raisins in between and also on the top.

:- You can also cut a boiled egg into very thin slices and decorate on top along with nuts, raisins and fried onions.

Beef Cutlet

Ingredients;

BEEF 1/2 KG
MINCED COOKED POTATO 2
CHOPPED GINGER 1/2 INCH
ONION CHOPPED LENGTHWISE 2
CHOPPED GREEN CHILLIES 4
CURRY LEAVES 1 STALK
TURMERIC POWDER 1/2 TSP
CHILLI POWDER 1 TSP
GARAM MASALA POWDER 1 TSP
PEPPER POWDER 1/4TSP
CORIANDER LEAVES
LEMON JUICE 1 TSP
BREAD CRUMBS 1 CUP
BUBBLED EGG WHITE 1/2CUP
SALT SUFFICIENT

Preparation;

1.MIX SALT , CHILLI POWDER, AND TURMERIC POWDER WITH BEEF.
2.COOK IT WITH A GLASS OF WATER.WATER MUST GET DRIED UP.
3.THEN MINCE IT IN A MIXER .
4.SAUTE ONION, GREEN CHILLIES, GINGER , AND CURRY LEAVES IN A PAN.
5. ADD COOKED MEAT , MASHED POTATO GARAM MASALA,PEPPER POWDER, LEMON JUICE AND CORIYANDER LEAVES. PUT OFF THE FIRE, ALLOW TO COOL AND KNEAD IT SOFTLY.
6.MAKE LEMON SIZED BALLS AND SHAPE IT IN TO OVAL OR ROUND SHAPE.
7.DIP IT IN BUBBLED EGG AND COVER IT WITH BREAD CRUMBS.
8.HEAT OIL IN A PAN AND SHALLOW FRY THE CUTLETS TILL BROWN ON EACH SIDE.

You can have it with Ketchup.

Egg Kabab

ingredients:

2 eggs hard-boiled.

2 eggs for mariantion.

3 Potatoes boiled and mashed.

2 onion, finely chopped.

Green chillies 7-8.

ginger garlic paste-1tbsb.

1 tbsp pudina leaves.

finely chopped 1 tbsp coriander leaves,curry leaves.

¼ tsp Turmeric powder.

1 tsp of Garam masala powder.

salt to taste.

Bread crumps-1/2 cup

oil for frying.

Preparation for masala;

1.Heat 2tbsp of oil in a pan

2.Add onions and fry until it turned to golden brown.

3.Add green chilles,ginger garlic pasteand curry leaves.

4. Then add turmeric powder,garam masala powder.

5. Add mashed potatoes and coriander leaves & mix well.

6. Allow to cool.

7.Cut the 2boiled eggs into 8 pieces.

How to make the Kabab;

1.Make the masala in to small bolls and flat it and put one piece of boiled egg and cover it care fully,make sure that the masala is coverd evenly.

2.Dip the kabab in egg mixture and rub it in bread crumbs.

3.Heat oil in a pan and fry the kabab both sides in medium flame until it gets golden brown colour.
Tasty and healthy kababs are ready to serve.
Serve with tomato ketchup

Rava Laddu

Ingredients:
1 cup semolina (rava / suji)
1 cup sugar.1 cup milk
1 tblsp currants (kishmish).
1 tblsp cashewnuts .
1 tbsp pista.
3 tsp pure ghee.
How to make rava ladoo:

1.Cut the cashew nuts.
2.Heat up a little ghee and lightly fry cashew and kishmish.
Keep aside.
3.Heat up ghee in a deep pot and fry the semolina (suji) on low heat up till it turns light brown in colour.
4.Then mix in sugar and milk and stir fry till the mixture becomes sticky.
5.Mix in the cashew nuts ,pistas and raisins to the mixture.
6.Take off the pot from heat up and form the dough into small balls.
Serve when cool and dry.

Carrot Halva

Carrot Halwa Recipe;

Ingredients;
1. 1 kg Carrots•
2.1 litre Milk•
3.1 tsp Cardamom seeds•
4. 500 grams Sugar•
5.6 tsp Ghee •
6.4 tsp Raisins •
7. 4 tsp Almonds •
8.4 tsp Pistachios.
Method;
Wash and grate the carrots. • Cook the grated carrots in milk and keep stirring well. • Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.• Add ghee, raisins, and crushed cardamoms.• Remove from heat and garnish with almonds and pistachios

Ethakka Appam

Ingredients:
Banana (Riped)- 4 Nos
Maida - 4 tbsp
Turmeric Powder-A pinch.
Vegetable oil- For frying.
Rice Flour - 1 tbsp
Salt-A pinch.
Baking Powder-1/2tsp
Method:
1.Mix Maida,Rice flour,Baking powder,sugar,salt and turmeric powder.
2.Peel and cut the ripe plaintain into 2 pieces and cut itinto thin slices lengthwise.
3.Heat Oil in a frying pan,dip the slices of banana into the batter.
4.Fry on medium heat till it turns golden brown.
5.Remove and drain on paper towels.

Beef Samosa

Ingredients;

For Pastry:

2 cups plain flour or maida .

4 tbs cooking oil .

1/2 tsp. salt .

2tbsp of semolina.

Water to make dough.

For Filling:

250 gm minced beef.

125 gm frozen peas.

1 onion, peeled and finely chopped.

1/2 inch piece ginger, peeled and finely grated or chopped .

1 green chilli, finely chopped.

2 cloves garlic, peeled and grated or crushed .

1 tbs cooking oil.

tsp coriander powder

2 tsp lemon juice .

1/2 tsp garam masala

1/4 tsp chilli powder .

Salt to taste.

A handful of coriander leaves, finely chopped.

Oil for deep frying.
Directions;

Making Pastry: Place flour,Semolina, salt and oil in a bowl. Rub with your fingers, like pastry flour. It should look like bread crumbs. Make a firm dough adding a little water at a time, knead it well. Keep aside for 20 minutes, covered with a moist cloth and then knead again.

Making the Filling:

1.Heat oil in a pan.

2.Add onion, ginger and green chillies and fry until onions are golden brown.

3.Add meat and stir fry until meat is nicely browned.

4.Add spices and stir fry for a few more minutes and add peas.

5.Turn heat to medium and cook covered until meat is tender and all water is absorbed.

Filling should be quite dry.

6.You can turn the heat up towards the end and make sure all water has dried. Adjust spices if necessary. 7.Turn heat off and allow to cool.

8.Add coriander leaves.

Making Samosas:

Mix 1 tsp. flour with 2 tbs. water, to make a 'glue'. Keep it aside.

Divide the dough into 8-10 portions and make balls, using greased hands. Keep covered with a moist muslin/cloth. Roll one ball on a greased surface, into an 7-8 inch circle, 2-3 mm. thick. Cut it into half using a knife. Lift one half in your palm and mak a cone, by folding the straight edge in the centre and overlapping. Glue the overlapping edges and press gently to give a good seal. Now fill the cone with approximately 2 tbs. of the meat mix. You should have enough edge left at the top, to get a good seal. Using the 'glue', press and seal edges together. Make all samosas like this. Keep them covered with a moist cloth. If pastry is allowed to dry, it is more likely to burst during frying. Heat oil in a frying pan, on medium heat. Put as many samosa as will spread out easily in frying pan and fry gently to golden brown. Take out and place on kitchen paper, to absorb surplus oil. Serve hot with Tomato Ketchup. d mix well. Allow to cool completely.

Uzhunnu Vada

Uzhunnu Daal - 250gm

Onion - 1 Big

Pepper whole - 10 pcs

Ginger - small piece

curry leaf - 5 petals

salt for taste
Preparation Method of Uzhunnu Vada Recipe
1)Soak the dal in water for some time.

2)Grind it with 1/4 cup of water.:- It would be better if u don`t add water.

3)Add salt and grind again.

4)Add the rest of the ingredients to this ground dal and mix well.

5)Pat hands with water.

6)Make balls off the paste and make patties.

7)Make a hole in between the Uzhunnu Vada patties.

8)Deep fry Uzhunnu Vada in oil till golden brown in colour.

:- Serve Uzhunnu Vada with chutney or sambhar.

Parippu payasam

Ingredients:

250 gms Parippu (Green gram dal)
Coconut milk from 2 coconuts
250 gms Jaggery
2 tblsp Ghee
handful Cashew nuts, Raisins
How to make parippu payasam;

1.Clean the dal and saute it in ghee till light brown.
2.Boil the fried dal in water till it is cooked.
3.Make a thick solution by heating jaggery with some water .
4.Take milk from the coconut thrice. Keep the thick milk taken 1st, aside.
5.Add the third milk and the second milk with the jaggery solution to the boiled dal .and simmer on a low flame till thick.
6.Finally add the first milk and simmer it for a while.
7.Season it with fried nut, raisins.
Stir well and remove from fire immediately .

Chilly Gobi or Chilly Cauliflower

Ingredients;

Cauliflower Florets -Separated from 1 big cauliflower
Capsicum (diced into small cubes) – 1 medium
Spring Onions (chopped) – 1/2 cup
Sliced Onion – 1 medium
Chopped Green Chillies – 3
Ginger&Garlic paste-1tbsp each
Red Chilly Powder -1 tsp
Tomato Sauce – 3 tbsp
Hot and Sweet Sauce – 2 tbsp
Soya Sauce -1 tbsp
Salt – As required
Oil – As required
For Marinating the Florets;

Cornflour – 3 tbsp
Maida/All Purpose Flour – 4 tbsp
Rice Flour – 1 tbsp (Optional)
Red Chilly Powder – 1 tsp
Soya Sauce – 1 tbsp
Tomato Ketchup – 3 tbsp
HGinger Paste – 1/2 tsp
Garlic Paste -1/2 tsp
Green Chilly Paste – 1 tsp
Salt – As required
Water – Optional
Preparation Method;

1.Make a marinade of the above ingredients. It should be in the form of a thick paste so that the cauliflower florets get coated well. Mix the cauliflower florets and marinate it for half an hour. You can place it in the fridge.
2.Heat oil in a skillet and deep fry the marinated cauliflower pieces. You can do this in different steps, so that you don’t over crowd the skillet. Keep it aside and allow it to cool.
3.Heat oil in another pan and saute the onions, green chillies, ginger and garlic till the onions become translucent.
4.Next add capsicum pieces and saute for 2 minutes.
Add the spring onions and saute for a while.
5.Stir in 1 tsp chilly powder, 3 tbsp tomato sauce, 2 tbsp hot and sweet red chilly sauce, 1 tbsp Soya sauce and salt.
6.Add the fried cauliflower florets and mix well so that the gravy is coated well. Keep it covered on low flame for another 3 minutes.
Remove from flame and serve it along with steaming Fried Rice.

Bread and Butter Pudding

Simple bread pudding is spiced with cinnamon and spiked with raisins. This is an easy old-fashioned favorite dessert

Ingredients:
1 teaspoon ground cinnamon
1/4 cup sugar
4 Tablespoons butter more or less as needed, at room temperature
5 slices crust-on white bread
1/2 cup golden raisins
2 cups milk
2 eggs
Preparation:

Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside. Generously spread one side of each piece of bread with butter Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins. Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid. Bake in oven for about 30 minutes, or until top is golden brown. Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.

Yield: 4 to 6 servings

Fish Cake

These fish cakes are very simple to make, and taste great when made with quality fresh fish.
Ingredients:
3 Potatoes
200g Fresh Fish Fillets (Salmon, cod, etc. Basically the best fish your fish monger has at the time)
1 Red onion
1 Bunch of parsley or coriander leaves

1 tsp of garam masala (optional)
Salt and pepper
200g Fresh breadcrumbs
100ml Milk
2 Eggs

3-4 green chillies(optional)
plain flour
Instructions:
1.Peel and wash the potatoes and cut into even size pieces before placing in a small pot to boil. 2.When the potatoes have cooked and are soft strain and mash until smooth.
Set aside and allow to cool.

3. Peel and dice the red onion into a small dice.

4.Cut the fish into rough size pieces that are more or less all even in size.

5.Mix together in a bowl the fish, mashed potatoes, red onion, green chillies,garam masala, chopped parsley or coriander leaves, salt and pepper.

6.Make the mix into little fish cake shapes using a little flour or they start to stick.
Beat the 2 eggs together in a bowl until smooth.
7.Dip each of the fish cakes first into the flour and shake off any excess Next place the floured fishcakes into the egg mix and again shake off any excess.
8.Finally place the fish cakes into the breadcrumbs ensuring that they are evenly covered with breadcrumbs.
9.Heat a medium pan up, add a splash of olive oil or butter or sunflower oil and fry the cakes on each side for 2 minutes or until golden brown.
or U can Place the fish cakes to an oven tray at 180C/360F for 10 minutes.

Chilly Chicken

1 kg boneless chicken cut in to cubes
2 tbsp soya sauce
2 tbsp chilli sauce

2tspn kasmiri chilly powder
ajinomoto a pinch (optional)
salt according to taste
black pepper according to taste
3-4 chopped green chillies
1 tbsp choped garlic
1 tbsp cornflour
2 tbsp all purpose flour (maida)
1 egg
2 medium onions diced ( square pieces)
1 capsicum or green pepper diced (square pieces

Directions
1 Marinate the chicken in soya sauce, egg, salt, pepper, ajinomoto, flour, cornflour, half garlic and chilli sauce and Kashmiri chilly powder and keep in fridge overnight or atleast for 1 hour.

Note: all the tablespoon ingredients should be added half in the marinade, if soya sauce is 2 tbsp then add 1tbsp in marinade and the other half while cooking.

2 Fry the chicken pieces till they are brown and keep them on a tissue paper to absorb the excess oil.

3 Now in the same oil add chopped garlic, green chillies, fry for 2 minutes, now add fried chicken, onions and capsicum. Saute on high flame, add all the half ingredients- salt, pepper, ajinomoto, soya sauce and chilli sauce. Add 1/2 tsp vinegar

Serve hot with Chappathi/Porotta/ fried rice or noodles. Also can be served as an appetiser.