Prawns Theeyal / Konch Theeyal

Ingredients

• Prawns - 250 gm
• Shallots - 15 
• Green Chilly- 3
• Grated Coconut- 1/2 cup
• Red Chilly Powder - 1 tsp
• Coriander Powder- 1 tsp
• Turmeric Powder- ½ tsp
• Fenugreek Powder- a pinch
• Tamarind - gooseberry size

Preparation

1.Heat 1 tsp of oil in a pan add Grated coconut and saute till brown. Add chilly powder, fenugreek powder and coriander powder and stir for a few minutes.

2.Remove from fire and allow to cool. Grind it to a fine paste. Soak tamarind in hot water.

3.Heat oil in a pan. Add sliced onions, Green Chilly and saute, add Shrimp,Turmeric Powder, salt and water,let it cook.

4.Add coconut paste and let it to boil. Add tamarind extract and cook till the gravy thickens and oil separates.

5.Remove from the fire and add curry leaves.

Tutti Frutti Cookies

Ingredients

• All purpose flour  - 1 cup
• Unsalted butter - 100 gm
• Sugar - 1/2 cup
• Tutti Frutti - 1/4 cup
• Milk - 1 tbsp

Preparation

1. Mix sugar and butter in a bowl till fluffy. Add all purpose flour and tutti frutti one by one. Mix well.

2. Add milk and make a dough. Form a log out the dough. Make sure the outside part of log is smooth.

3.Cover using a cling wrap / Butter paper and keep inside the freezer for 30 minutes.

4.Preheat the oven to 180C for 10 minutes. Take the log from freezer and cut into slices using a sharp knife.

5.Arrange them in the butter paper / aluminum foil lined baking tray with uniform intervals. Bake it for 10 minutes or until the edges starts browning.

6.Cool it for while. They become crisp when they cool down. Store it in an air tight container

Chemmeen / Prawns Curry

Ingredients

• Prawns –  250 gm
• Turmeric powder – 1/4 tsp
• Chilly powder – 1/2 tsp
• Onion – 1
• Ginger-garlic paste – 2 tsp
• Green chilies – 2
• Curry leaves – 1 sprig
• Tomato – 1 
• Turmeric powder – 1/2 tsp
• Chilly powder –  2 tsp 
• Coriander powder – 1 tbsp
• Kudam puli / gamboge –  2 small(Soak them in enough water and tear into small pieces)
• Dry red chilies – 2

Preparation

1. Wash and clean the prawns. Marinate the prawns with turmeric, chilly powder and salt for at least 15 minutes.

2.  Heat oil in a claypot or a heavy-bottomed pan at medium heat. Splutter the mustards and fry dry red chilies.

3.Add finely chopped onion, ginger-garlic  paste, green chilies and curry leaves. Saute until onion turns light golden.

4.Add the spice powders(Turmeric, chilly,coriander) and saute until their raw smell is gone. Add finely chopped tomatoes, salt and saute until tomato turns mushy and oil separates.

5.Add 1 cup of hot water, kudam puli pieces and enough salt. Bring to a boil and cook for a few minutes. Add the prawns. Cook until done and gravy is thick. Add 1 tsp coconut oil and a few curry leaves. 

Pasta Salad

Ingredients

• Macroni  - 1 cup
• Carrot grated- 1
• Onion chopped 1
• Lettuce shredded- 1/2 cup
• Crushed Pepper- 1 tsp
• Salt- 1/4 tsp
• Mayonnaise - 2 tbsp
• Vinegar - 2 tbsp
• Condensed milk - 150 gm
• Oil- 1 tbsp

Preparation

1. Cook the macroni in boiled water with little salt and olive oil.  Strain the water. Let cold water run over the macroni so that it doesn’t cook anymore.

2. In a bowl combine the condensed milk, mayonnaise and vinegar well. Add salt and crushed pepper to this.

3. Add the cooked macroni to this mixture and combine well.

4. Add the vegetables one by one mixing after each addition. Refrigerate and serve chill.

Mushroom Theeyal / Koon Theeyal

Ingredients

• Shallots- 15 
• Green Chilly- 3
• Sliced Mushroom- 250 gm
• Grated Coconut- 1 cup
• Red Chilly Powder - 1½ tsp
• Coriander Powder- 1½ tsp
• Turmeric Powder-¼ tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Water - ½ cup

Preparation

1.Heat 1 tsp of oil in a pan, add grated coconut and saute till brown. Add chilly, fenugreek and coriander powder and stir for a few minutes.

2.Remove from fire and allow to cool. Grind it to a fine paste.

3.Soak tamarind in ¼ cup of warm water and take the extract from it.

4.Heat 1 tsp oil in a pan. Add sliced onions, green chilly and saute, till they turn golden brown colour.

5.Add sliced mushroom and saute again for 2 minutes. Add turmeric powder, salt and water and let it cook.

6.Add tamarind juice and allow to boil. Add coconut paste and let it boil for few minutes.
Remove from the fire and add curry leaves.

Palada Payasam

Ingredients

• Ada/Rice flakes - ½ cup
• Milk - 2 cups
• Water - 1 cup
• Condensed milk - 200 gm
• Crushed cardamom - 2

Preparation

1.Boil water in a pan till rolling boil. Switch off flame and soak the washed ada in hot water cover and keep it aside for 20 minutes.  Drain the ada and rinse  under cold water.

2.Combine milk, water and condensed milk together. Add washed ada and stir well.

3.Keep cooking on low flame and stir in between till the ada cooked well and the payasam reached the desired consistency.

4.Heat ghee in a pan and fry the chopped cashews till golden brown, add this to the payasam. Also add crushed cardamom. Serve hot or chilled.

Broccoli Egg Stir Fry

Ingredients

• Broccoli - 1
• Onion - 1
• Egg - 2
• Coconut - 1/2 cup
• Green chilly - 2
• Garam masala - a pinch
• Turmeric powder - 1/4 tsp
• Pepper powder - 1/4 tsp

Preparation

1.Wash and clean the broccoli and cut the florets and chop it finely.

2.Heat oil in a pan and splutter mustard and add onion and green chilly.

3.Add coconut,turmeric powder, salt and mix well. Add beaten egg and saute it well with coconut.

4.Add chopped broccoli, curry leaf and pepper powder.Mix it well,cover and cook. Finally add garam masala and switch off.

Sharjah Shake

It is a popular banana milkshake available in juice shops. A soothing refreshing drink which is very easy to prepare too.

Ingredients

• Frozen milk - 2 cups 
• Boost / Horlicks - 3 tbsp
• Small bananas - 2 
• Cashew nuts - 5 

Preparation

1.Take 2 cups of milk & freeze it.

2.In a mixer jar, add ripe bananas, sugar, cashews, boost and ice cubes. Blend it well.

3.Break the frozen milk and add it to the mixer. Pulse it for a minute till everything becomes frothy. Serve it chilled.

Irachi Ada / Beef Ada

A yummy Malabar snack and an Iftar dish too. Any meat can be used for this.

Ingredients

• Egg - 1
• Chilly powder - 1/4 tsp 
• Milk - 1 tbsp

For Dough

• Wheat flour - 3/4 cup
• Maida - 1/4 cup
• Oil - 1tbsp
• Water
• Salt

For Filling

• Beef - 250 gm
• Turmeric powder - 1/4 tsp
• Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Ginger,Garlic - 1tsp each,crushed
• Green chilly - 2
• Onion - 2
• Pepper powder - 1/4 tsp
• Garam Masala - 1/4 tsp
• Curry leaves - 1 tbsp,chopped

Preparation

1.Cook beef with turmeric, coriander, chilly powder and salt. Shred the cooked beef.

2.Heat oil in a pan, add crushed ginger, garlic and green chilly. Saute it well, then add onion and salt.Fry onion till transparent. Add shredded beef into this.

3.Add garam masala, pepper powder and chopped curry leaves. Mix well and switch off

4.Take wheat flour, maida, salt and oil in a bowl and mix well. Add water little by little and make a dough out of it. Keep it aside for 20 minutes.

5.Divide the dough into small balls and roll into thin circles. Place 1 tbsp of filling in the center, fold it into a semi circle and seal the edges by pressing with a fork.

6. Beat an egg and add chilly powder, salt and milk. Mix it well. Dip the ada in egg batter and deep fry it in oil till golden brown.

Keema Masala Dry

Ingredients

• Minced meat – 500 gm
• Small onion – 5
• Green Chilli  – 2
• Ginger  garlic paste – 2 tsp
• Red chilli powder – 1 tsp
• Pepper powder – 1 tsp
• Turmeric powder – ½  tsp
• Coriander powder – 4 tsp
• Garam masala – 1 tsp

To Marinate

• Chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Turmeric powder – ½ tsp
• Lemon Juice – 1 tsp

Preparation

1. Mix all ingredients to marinate. Add little water and make it into a good paste. Add minced meat and mix well.

2. Pressure cook marinated meat till its cooked well. Open the cooker and cook for some time to make it dry.

3.Heat oil in a pan and splutter mustard seeds. Add sliced small onion and curry leaves. When onion becomes soft add ginger garlic paste, green chilly and cook for 2-3 min.

4. Add chilly, turmeric, coriander, pepper powder and garam masala and mix well. Add cooked meat and mix well

5.Cook in medium flame till meat is completely dry and becomes dark brown in colour. 

Tomato Chutney

Ingredients

• Onion - 1
• Tomatoes - 3
• Ginger - 1/2 tbsp
• Green Chilly - 2
• Asafoetida - a pinch
• Turmeric powder - 1/4 tsp
• Chilly powder - 1/2 tsp

Preparation

1. Heat oil in a pan and add cumin seeds, when it cracks,add onion,ginger,green chilly, asafoetida.

2.When onion becomes translucent, add turmeric, chilly powder and saute for a minute. Then add sliced tomatoes and salt.Cover and cook for some time.

3.When tomatoes becomes soft, mash it slightly and turn off.Garnish with chopped cilantro.

you can adjust the sourness of tomato by adding little sugar. 

Bread Uttapam

Ingredients

• Bread - 5 slices
• Curd - ½ cup
• Rava/Semolina - ½ cup
• Maida - 2 tbsp
• Tomato - 1
• Onion - 1

Preparation

1.Take out the bread crusts and break it into small pieces.

2.In a grinder add curd, rava, maida, bread pieces and water. Grind everything to a thick, smooth and even paste.

3.Take out the mixture in a bowl. Add chopped tomato, onion,coriander leaves and salt. Mix everything and make a thick batter.

4.Heat a pan at medium heat and spread some oil on it. Pour spoonful of batter and spread it to make a small pancake. Pour some oil around uttapam to make it crispy.

5.Flip it over and cook till bread uttapam become  crispy from both sides. Serve bread uttapam with your favorite chutney or sauce.

Keema Matar

Ingredients

• Minced meat (beef/mutton) – 1/2 kg 
• Fresh / frozen green peas  – 1/2 cup
• Cumin seeds – 1/4 tsp
• Cardamom – 3, cloves – 4, cinnamon stick – 1/2 inch stick, bay leaf – 1
• Onion – 1 
• Green chilly – 1
• Ginger-garlic paste – 1 tbsp
• Turmeric powder – 1/2 tsp
• Chilly powder – 3/4 tsp
• Coriander powder – 2 tsp
• Garam masala powder – 2 tsp
• Tomato – 2 
• Yoghurt – 2 tbsp

Preparation

1.Heat 2 oil in a pan, add cumin seeds and whole spices. Stir for a few seconds and add finely chopped onions, salt, green chilly and curry leaves.

2.When onion starts changing color, add ginger-garlic paste and saute. Add turmeric, chilly, coriander, garam masala powders and saute until their raw smell disappears.

3.Add finely chopped tomato and saute until it gets mushy and oil starts separating. Add minced meat, enough salt and mix well. Saute for 5 minutes and add yoghurt. Add 1/2 cup of hot water, mix well and cook.

4.Add fresh/frozen green peas. Cook at medium-low heat till peas get cooked. Sprinkle garam masala powder and mix well. Switch off. Garnish with cilantro.

Ridge Gourd / Peechinga Thoran

Ingredients

• Ridge gourd - 2
• Onion - 1
• Green Chilly - 3
• Garlic -1
• Coconut - 1/2 cup
• Chili powder - 1 tsp
• Turmeric powder - 1/2 tsp

Preparation

1.Clear the ridges, scrape it gently,wash and cut into slices.

2.Heat oil in a pan and splutter mustard, saute onion,garlic and green chilly.

3.Add crushed chilly/chilly flakes,turmeric,chilly powder and saute.

4.Add grated coconut and mix well.Add sliced vegetable and salt.Cover and cook in low flame. Mix well in between.

5.Once it is cooked,uncover and cook for some time to make it dry. 

Beef Chinese Potato Stir Fry / Beef Koorkka Ularthiyathu

Ingredients

• Beef - 1/2 kg
• Chinese potato - 200 gm
• Ginger crushed - 1 tbsp
• Garlic crushed - 1 tbsp
• Onion - 2
• Green chilly - 3
• Pepper powder - 1/2 tsp
• Chilly powder - 1 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Fennel powder - 1/2 tsp

Preparation

1.Clean and cook chinese potato with enough salt and water. Cook beef with turmeric and salt.

2.Heat oil in a pan add (cocconut bits)2 tbsp shallots,curry leaves fry it remove.

3.In the same pan add ginger,garlic,onion,green chilly, salt and saute. Add pepper, fennel, red chilly, garam masala, coriander, turmeric powder and saute till raw smell goes.

4.Add cooked beef into this and mix with masala. Add 1/4 cup of water,let it boil.Add cooked chinese potato. When the gravy thickens,add fried shallots,curryleaf and switch off.

Kothu Chicken

It is a Nagercoil special recipe of chicken and very tasty too.

Ingredients

• Chicken - 1.5 kg (Cut into 20 pieces)
• Chilly powder - 2tbsp (Kashmiri + Normal)
• Turmeric powder - 1/ 2tsp
• Coriander powder - 1.5 tbsp
• Fennel Powder - 1tbsp
• Ginger paste - 1tbsp
• Garlic paste - 1 tbsp
• Water -1.5 cup
• Green Chilly - 4
• Onion - 4
• Tomato - 3 

Preparation

1. Add chilly,turmeric,fennel,coriander powder, ginger paste,garlic paste and salt into  Chicken pieces.Mix well with water.Cover and cook.

2.When it is cooked,separate the chicken pieces from gravy. Debone the chicken pieces and set the shredded chicken aside.

3. Heat oil in a pan,add onion,green chily and curry leaf and saute till onion become golden brown. Add the shredded chicken to the pan and saute well.

4. Add tomatoes.when it becomes soft,add the reserved gravy into this.boil for 5 minutes add chopped coriander leaves.Switch off

Sardine Fry With Green Pepper / Mathi Fry

Sardines are rich in Vitamins and Minerals. It is also a natural source of  omega-3 fatty acids, which reduce the occurrence of cardiovascular disease.

Ingredients

• Sardines - 10 
• Turmeric powder - 1/2 tsp
• Green pepper corns - 2 tbsp
• Garlic - 4
• Curry Leaves

Preparation

1.Clean and wash the fish with salt.

2.Crush green pepper and garlic cloves.Mix turmeric and salt into this.

3.Rub this mix into the fish(especially in the slits)and keep it for 10 minutes.

4.Heat coconut oil in a pan, add some curry leaves and fry both sides of fish.

Note:To remove the smell of fried fish in house,heat a spoon of coffee bean in a pan or light a scented candle in the room.

Alleppey Fish Curry

Alleppey is a place in Kerala and it is a popular tourist destination because of the backwaters. This is a special fish curry with a blend of raw mangoes and coconut milk.

Ingredients

• Fish  – 1/2 kg
• Raw mango  – 1
• Pearl onions- 12 
• Ginger – 1 tbsp
• Green chilies – 2
• Curry leaves – 1 sprig
• Turmeric powder – 1/2 tsp
• Kashmiri chilli powder – 2 tsp
• Tomato – 1, sliced
• Coconut milk – 1.5 cups

Preparation

1.Heat coconut oil in a clay pot, splutter mustard seeds and add sliced onion, ginger, green chilies, curry leaves and a pinch of salt. Saute until lightly browned.

2.Add turmeric powder and chilly powder. Mix well and saute until their raw smell leaves. Add sliced tomato and cook for a minute.

3.Add coconut milk, enough salt and bring to a boil. Cook for a few minutes. Add the fish and mango pieces. Cook covered at medium-low heat for 10 minutes. Add  a tsp of coconut oil and a  few curry leaves. Switch off the flame. 

Chana / Chole Masala

Ingredients

• Chana/White Chickpeas - 1/2 cup
• Onion - 1 
• Red Chilli Powder - 1.5 tsp
• Coriander powder - 1 tsp
• Garam masala  - 1 tsp
• Cinnamon - 1/2 inch piece
• Cloves - 2

To grind

• Tomatoes - 2
• Onion - 1 
• Ginger - 1 inch piece
• Garlic - 4 cloves
• Fennel Seeds - 1 tsp
• Pepper - 1/2 tsp

Preparation

1.Soak chickpeas for 8 hours.Pressure cook with enough water and salt until soft,Set aside.

2.In a pan heat oil; add onion, tomato, ginger, garlic and saute till mushy. Allow it to cool, then add fennel seeds and pepper corns along with this.Grind it to a fine paste

3.In a pan heat oil, add cinnamon,cloves and onion then fry till golden brown.

4.Add the tomato onion paste. Add the spice powders and mix well.Add chana along with the cooked water to this and cook in medium flame.Add required salt.

5.Once the gravy is thick and desired consistency is reached, Garnish with coriander leaves and switch off.

Capsicum Stir Fry / Mezhukkuperatty

It is a simple side dish you can have it with rice or chapathi.

Ingredients

• Capsicum (Sliced) - 3(any colour)
• Turmeric powder - ¼ tsp 
• Crushed Chilly - ½ tsp
• Curry leaves 
• Salt 

Preparation

1.Heat oil in a pan.

2.Add capsicum, crushed chilly, turmeric powder, curry leaves and salt.

3.Fry until it turns to light golden colour.