Beef Biriyani

Biriyani Rice- 1/2 kg Beef - ½ kg Onion(big) - 2 nos(thinly sliced lengthwise) Chilly powder – 1 tsp Turmeric powder – ½ tsp Pepper powder – 1 tsp Green chillies -  8 nos Ginger-garlic paste - 2 tsbp Garam masala powder - 1 tsp Garam masala (whole) - A few Ghee – 1/4 cup Coconut oil – 1/4 cup Coriander mint leaves - A few Lemon juice - of 1 lemon Salt - As reqd  Fried onions – 4 tbsp

Fried cashewnuts -1 tbsp  Fried raisins – 1-2 tsp Preparation Marinate beef with chilly powder, turmeric powder , pepper powder and salt . Keep it aside for 10 mnts. Boil rice in salty boiling water, add garam masala (whole) and lemon juice and drain it when half done. Saute onion with oil in a pressure cooker till brown.Add green chilly, ginger-garlic paste, garam masala powder and salt as required and saute well.  Then add the marinated beef and  cook until the beef done well. Finaly add some chopped coriander and mint leaves. Grease a vessel with little ghee.Spread 1/2 of the beef masala and place 1/2 of rice over it. Pour 2 tbspn of ghee on top of it and sprinkle some fried onion , nuts raisins and a pinch of garam masala . Spread the remaining masala and top it with rice followed by ghee and fried onion , nuts ,raisins and garam masala. Close it with a air tight lid and put biryani in dum for 10 - 15 min .Garnish with coriander and mint leaves and serve beef biryani hot with putheena chammanthi and pickle .

Bechamel Sauce/ White Sauce

Ingredients

Butter                       50 gm
Olive oil                    1Tb Sp
Flour                         4Tb Sp
Milk Powder             10 Tb Sp
Water                          5 Cup
Chicken stock           10G

Preparation

              Melt the butter with oil in pot then add the flour while stirring then chicken cube.
              Dissolve the milk in the water and add to the above mixture and keep on stirring for 10-    15minutes or until thickening.

Pizza Sauce

Ingredients

4 Tomoto    Chopped and peeled      
1 TbSp       Tomoto Paste                      
2 TbSp       Tomoto ketchup                  
1 TbSp       Chopped Celery                  
2 TbSp       Olive oil                              
1 TSp         Salt                                      
1/4 TSp      Whit Pepper                      
1/2 TSp       Dried Thyme                         

Preparation

                    Boil all ingredients in a pot for 10 minutes.

RASAM POWDER

Incgredients

100 Gms     Red chillies

1 Cup          Coriander

1 Tb.Sp       Masoor dal

1 Tb.Sp       Chana dal

1 Tb Sp       Urad dal

1 T.Sp         Jeera

2" Piece       Haldi

2 Tb.Sp.      Pepper

Preparation

                    Roast the first 5 items and grind all the ingredients to a powder.

Pickle Masala Powder

Ingredients

100 Gm    Red chillies

1 tb.Sp     Methi

2 Tb.Sp    Moong

1 Tb.Sp    Jeera

1 Tb.Sp    Mustard

1 T.Sp      Haldi Powder

1.T.Sp      Hing Powder

Preparation

                   Grind all the ingredients together and bottle.

Sambar Powder

Ingredients

25 Nos    Red chillies

1 Cup      Coriander

1 T.Sp     Methi

1 T.Sp     Urad dal

1 T.Sp     Jeera

1 T.Sp     Hing

1 T.Sp     Haldi Powder

Preparation

               Grind all the above ingredients to a powder and store.

Western Curry Powder

Ingredients

2 Nos      Red chillies

4 Pods     Garlic

1 Tb.Sp   Pepper

1 Tb.Sp   Coriander

1 Piece    Ginger

1 Tb.Sp   Mixed spice

A few      Caraway seeds

1/2 T.Sp  Haldi

Preparation

                Pound all these into a powser .This does not keep for long.

Mulagai Masala (Chilly Masala)

Ingredients

3 Tb.Sp      Chana dal

3 Tb.Sp      Urad dal

6-8 Nos     Red chillies

                 Salt to taste

Preparation

                   Roast all these to a  brown colour,and grind to powder ,Mix with coconut oil or til oil before use.

Dosa/Idli Flour

4 Cups     Rice

2 Cups     Urad Dal

    Wash and dry both the above ingredients and grind to a rough powder.take 1 cup of the powder and grind to a rough powder.Take 1 cup of the powder and mix with enough water to form a batter.Keep it for 20-24 hours to ferment.Add salt and use as fresh batter.

FISH STOCK

INGREDIENTS:

 Fish bones                          1 kg

 Onion ,cut into 4 pieces       100 g
 Bay leaves                           3
 Lemon juice                         2 tbsp
 Celery stick,halved              100 g
 Whole black peppers          10g
 Water                                 3  ltrs

Method:
Place all ingredients covered on heat for 20 minutes
Drain and use as required.

CHICKEN STOCK

INGREDIENTS:


 Chicken bones            1 kg    
Carrot,halved                100g
 Onion,halved                    100g
 Celery stick,halved            100g
 Bay leaves                         1 g
 whole peppers                 2 g
  water                       4 ltrs
 
Method:.Place all ingredients covered on gentle heat for(3-4 hours)..Occassionally skim.
Drain and use as required.
NB
To make mutton or beef stock ; use mutton or beef bones and follow same method .

Meat Curry Powder

Incredients

100 Gm red chillies{roast}
3 Cups   Coriander(400 gms){Roasted}
1 Tb.Sp  Pepper
1 Tb.Sp  Garam masala
1 Tb.Sp  Jeera
1 Tb.Sp  Cuscus
2" Piece  Haldi

Preparation

                Grind the the ingredients to a fine powder and store in a bottle.

Chilly Squid(Chilly Koonthal)

Ingredients

Squid/koonthal         - 1/2 Kg

Onion                       - 100 G

Ginger garlic paste    - 1 TBs

Green chilly              - 6 Nos (Cut in to long pieces)

Chilly powder           -3TB s

Turmeric Powder      -1Ts

Cornflour                  -2Ts

Soya Sauce              -1TBs

Chilly Sauce             -1TBs

Tomato Sauce          -1TBs

Oil                            -As required

Salt                          -To taste

Preperation
Clean Squid well and marinated with chilly powder ,turmeric powder and salt and keep a side for 10Min then fry.
Boil oil in a fry pan add onion ginger garlic paste and green chilly and saute well.
Then add fried squid and all sauces and enough salt and cook well.
Garnish with capsicum ,coriander leaves and serve hot.

Vegetable Biriyani

Ingredients
Biriyani rice                                                       1/2 kg
Cauliflower, cut into flowerettes                        250 gms
Green peas, shelled                                            50 gm
Carrots, cut into 2.5 cm. long pieces                 100 gms.
French beans, cut into diamond shaped pieces   100 gms.
Potatoes, cut into four pieces each                        3 Medium
Cardamoms                                                         6 Nos
Cinnamon                                                            1 Piece

Cloves                                                                 4 Nos
Peppercorns                                                         8 Nos
Shahjeera                                                             1 Ts

Bay leaves                                                            2 NOs
Strands saffron                                                       Few    

For  Masala

Onions, sliced                        250 G

Curd                                     1/2 Cup

Chilly powder                           2 Ts

Ginger-garlic paste                    2 TBs

Mint paste                                1 TBs

Garam masala powder              1 TBs

Coriander-cummin powder    1.5 TBs

Salt                                              To taste

Ghee                                        3 TBs

Oil                                               For deep frying onions

For  garnishing

Tomatoes, sliced                        1 Nos

Capsicums, sliced                      1 Nos

Onions, fried till crisp                 1 Nos

Mint leaves                                   Few

PREPARATION
     Wash the vegetables and keep aside . Mix all the ingredients for the masala, well except the ghee and oil and marinate the vegetables in it for 1/2 an hour.

     Heat oil and deep fry the onions till well browned. Remove from oil and let it cool . When cool, grind to a paste.

    Wash and cook the rice and keep aside . Lightly roast the saffron, powder and sprinkle over the rice.
     Heat ghee in a kadai and season it with the whole spices.
     Add the vegetables and saute for some  minutes.  Add enough  water and cook the vegetables till done and almost dry.
     Grease a vessel with little ghee and   arrange alternate layers of rice and the prepared vegetables.Close it with a airtight lid and put in dum for 10-15 mnts.  Garnish with fried onion, capsicum and tomatoes.

     Serve hot with chammanthi, pickle and pappad.

MUTTON BIRIYANI

INGREDIENTS ;

Biriyanii rice - 1/2 kg
Mutton - 1/2 kg(cleaned and cut into medium  pieces)

Onion sliced - 250 g
Tomato sliced - 100 gm
Green chillies - 8 nos
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Cashewnuts - 1 tbs

Raisins  - 1/2 tbsp
Cinnamon -  a small piece
Cloves- 4 nos
Cardamom(Elakka) - 4 nos
Curd - 1 tbsp
Fennel - 1/2 tsp
Garam masala - a pinch
Mint leaves- 1 tbsp
Coriander leaves - 1 tbsp
Ghee - 2 tbsp
Coconut oil - 2  tbsp
Salt - As reqd

PREPARATION Clean rice and Keep aside.Heat oil in a heavy bottom pan or a kadai. Add 1/4 of the sliced onions, cashew nuts, raisins and fry till golden brown. Keep aside. Heat up the remaining oil.Season fennel.Add rest of the sliced onions  and fry, till it becomes soft. Add ground pastes,  tomatoes, , turmeric powder, pepper powder, curd,  and saute till the oil starts to separate.  Then add mutton and cook, till the mutton is 3/4th cooked.Add enough salt and a pinch of garam masala .  Cook the rice along with all spices and salt, till it is 3/4th done. Grease a vessel with little ghee.Spread 1/2 of the mutton masala and place 1/2 of rice over it. Pour 2 tbspn of ghee on top of it and sprinkle some roasted onion , nuts and raisins . Spread the remaining masala and top it with rice followed by ghee and fried onion , nuts and raisins . Close it with a air tight lid and put Mutton biryani in dum for 10 - 15 min  Serve mutton biryani hot with putheena chammanthi and pickle .

Fish Biriyani

Ingredients :
Fish - 1 kg(cut in to average pieces)
Biriyani Rice - 4  cup
Onion - 3
Tomato - 2
Ginger - 1 piece
Garlic - 5-6 flakes
Green Chilli - 10
Chilli Powder - tsp
Turmeric Powder - 3/4 tsp
Salt
Curd - 1 tbsp
Lemon Juice - 2 tsp
Cashew nuts - 1 tbsp
Kismis - 1/2 tbsp
Coriander Leaves - A handful
Mint Leaves - A handful
Ghee - For Frying(Optional)
Water - 6 cup

For Masala 
Cinnamon - 1 piece
Cardamom- 6
Cloves - 6
Star Anise  -1
Cumin-  1/2 tsp
Fennel seeds - 1 tsp
Grind all together to a fine powder.

PREPARATION
 Marinate the fish pieces with chilly powder, Turmeric and salt and keep aside  for 30 mnts .
Crush ginger,Garlic and Green chilly.
 Wash the rice and drain the water well  . Fry the rice with little ghee. when little crispy, add water , salt,a small piece of cinnamon, 3 cardamom  ,3 cloves and cook the rice.

Fry  the sliced onions,crushed paste and tomato well. Add salt, curd and turmeric   . Fry the marinated fish pieces lightly.

When the water in the masala is almost dried add the fish pieces to it and cook for sometime.Then add the above garam masala powder and  lemon juice and stir for some time. Fish masala is ready.

 Fry little onions in ghee till golden brown then fry cashew nuts and kismis  and keep aside.In a tray, arrange masala and the rice in layers.First the fish masala and second layer is the rice,sprinkle little garam masala  powder,lemon juice,coriander leaves and fried onions, nuts and kismis. Repeat the steps ,the final layer should be rice.

 Cover it well,and keep the vessel  in a low flame  for at least 20 mints.The Fish biriyani is ready .

CHICKOO SHAKE

Ingredients

Ripe medium sized frozen chickoo ( sapodilla fruit ) : 4 nos.

Skimmed milk (chilled) :½ Ltr

Sugar :5 tb sp (optional)

Almonds or cashew nuts :2 tb sp (crushed)

Preparation

Grind all the ingredients in a mixer and serve chilled.

Nellikka Sarbath(Gooseberry sarbath)

Ingredients;

Nellikka (gooseberry) : 5nos(Cut in to small pieces and remove the

seeds)

Mint Leaf : 5 g

Coriander leaf : 15 g

Salt : To taste

Fresh root Ginger : a small piece

Green Chilly : ¼ of 1

Lemon : ½ of 1 medium size(de- seeded)

Water : 1 glass

Ice cubes : as required

Grind all the ingredients except lemon, in the mixer .Then add lemon and grind in the mixer for one minute. Strain it and serve.

Mango, pineapple, ginger and lime juice

Ingredients

Ripe mango : 500 g

Pineapple : 500 g

Fresh root ginger : 1 c m piece

Sugar : 1 cup (optional)

&Juice of 1 lime

Method;

Cut 2 thin wedges from the mango, to decorate. Peel the remainder, cut as much flesh from around the stone and juice. Peel and core the pineapple, cut into chunks . Add sugar . Peel the ginger, chop and blend the all ingredients in a mixer. Add lime to taste. Chill. Pour into glasses and decorate with a mango wedge.

CARDAMOM FLAVOURED LIME GINGER JUICE

Ingredients 
Lemon : 1

Ginger peeled : a small piece

Cardamom : 1 -2

Sugar : 3 tb sp (optional)

Water : 2 glass

Cut lemon in to pieces, remove seeds. Blend all the ingredients together. Strain and serve immediately.

Mint Lime Juice

Ingredients

Sugar : 3 tbsp

Water : 2 glass

Fresh Mint : 4 leaf

Juice of one medium sized Lemon

Apple peeled and sliced in small pieces : 1/4 of 1

Method

Dilute the sugar in the water. Add everything else and put it in the mixer for a minute. The drink is ready.

Grape Juice

Ingredients

Grapes(Black ones) : 1 kgSugar : 400 gmCardamom(Elakka) powdered : ½ tspCloves(Grambu) powdered :1/4 tspCinnamon(Karugapatta) powdered : ¼ ts

Preparation

Boil grapes in 1/2ltre of water. Keep it overnight. Next day, grind it in a mixer or squeeze it with your hands. Remove the skin and extract the juice. Boil water in a pan. Add sugar and make it thick. Add cloves, cardamom and cinnamon and mix well. Add the juice to it. Allow it to cool. Keep in refrigerator. :- Serve chilled.

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CHILLY PRAWNS

Ingredients ;

Prawns                             - 1/2 kg

Onions                              - 2 avr

Ginger paste                      - 1 tbsp

Garlic paste                       - 1 tbsp

Red chilly powder              - 2 tsp

Turmeric powder                - 1/2 tsp

Pepper powder                   - 1/2 tsp

Soya sauce                          - 1/2 tbsp

Chilly sauce                         - 1 tbsp

Tomato sauce                      - 2 tbsp

Capsicum                             - 1

Spring onion                         - 2 tbsp

Ajinomoto                             - 1 pinch

Sugar                                     - 1/2 tsp

Salt                                         - to taste

Oil                                          - for frying

Coriander & mint leaves          - 2 tbsp

    

PREPARATION

• Clean the prawns and keep aside . In a pan heat oil, add sliced onion, ginger garlic paste and saute well.Add chilly powder , turmeric powder  salt  and prawns  and cook for 5 mnts . mix sauces together and add with prawns . Close the pan and allow it to simmer. Add ajinomoto ,sugar and pepper powder .Then add capsicum and springoion .  Cook for 2 mnts  . Garnish with leaves and serve .       

CHILLY LAMB

INGREDIENTS  Lamb                                     - 500g (cut into small cubes Onion                                      - 4 nos (chopped) Tomatoes                                - 4 nos (chopped)  Chilly powder - 1/2 tbsp turmeric powder - 1 tsp  Green Chilly paste  -2 tbsp  Ginger paste - 1 tbsp Garlic paste  - 1 tbsp  Cumin powder -  1 tsp  Coriander leaves -  1 tbsp (chopped)    Cooking Oil - As required  Water -  As required  Salt - To taste  PREPARATION Heat oil and fry onions till they turn light brown. Add ground pastes to it and cook on low flame. When oil starts separating from the mixture, add meat,Chilly powder, turmeric powder,  cumin powder ,  and salt. Add tomatoes when the meat becomes tender. Add little water if required .  Cook it for about 15 minutes.Garnish with coriander leaves .  Lamb Chilly  is ready.

BEEF CHILLY

Ingredients
Beef - 1/2 kg
Onion -3 no.
Capsicum - 1 no.
ginger -i small piece
green chilly-8 no.
garlic - 6 pieces
soya sauce – 1/2 tablespoon
tomato sauce - 2 tablespoon
chilly sauce - 1 tablespoon
pepper powder - 1 teaspoon
turmeric powder - 1/2 teaspoon
Vegetable oil/coconut oil – 4 tbsp
Orange red color – 1 pinch (optional)
Coriander leaf – 1 table spoon
Mint leaf – 1 tablespoon
Salt – to taste
Preparation
Clean beef and cut in to 1&1/2 cm cubes . Cook beef with turmeric powder and salt in a pressure cooker . Fry green chillies, ginger,garlic,capsicum and onion in a pan with oil . Add cooked beef and pepper powder and stir well . Then mix the sauces and color and enough salt . stir for some time and switch off the gas . Garnish with coriander leaves and mint leaves .

CHILLY GOBHI/CHILLY CAULIFLOWER

Ingredients
Cauliflower Florets -Separated from 1 big cauliflower
Onion – 1 medium (sliced)
Green Chillies – 8 (chopped)
Ginger– 1 tbsp (cut into small pieces)
Garlic– 1 tbsp (chopped into small pieces)
Capsicum– 1 medium (diced into small cubes)
Spring onion– 1/2 cup (chopped)
Red Chilly Powder -1 tsp
tomato sauce - 3 tbsp
Soya Sauce -1 tbsp
Salt– As required
Oil – As required
For Marination
Cornflour – 3 tbsp
Maida/All Purpose Flour –2 tbsp
Red Chilly Powder – 1 tbsp
Ginger Paste – 1/2 tbsp
Garlic Paste -1/2 tbsp
Green Chilly Paste – 1 tbsp
Salt – As required
Water – Optional
Preparation
Make a marinade of the above ingredients in the form of a thick batter. Mix the cauliflower florets and marinate it for half an hour.
Heat oil in a wok and deep fry the marinated cauliflower pieces. Keep it aside and allow it to cool.
Heat oil in another pan and saute the onions, green chillies, ginger and garlic till the onions become translucent.
Add capsicum pieces and saute for 2 minutes.
Add the spring onions and saute for a while.
Add chilly powder, tomato sauce, Soya sauce and salt.
Add the fried cauliflower florets and mix well so that the gravy is coated well. Keep it covered and cook on low flame for another 3 minutes.
Remove from flame and serve hot .

CHILLY POTATO

Ingredients:
potatoes - 250 g (boiled and cut in to 1/2 inch cube )

Plain flour/maida - 8 tbsp

Green chillies - 10,chopped lengthwase

Garlic cloves - 8,crushed

Soya sauce - 1/2 tbsp

chilly sauce - 2 tbsp

Tomato sauce - 4 tbsp

Pepper powder - 1 tbsp

Coriander leaves - 1 tbsp

Sugar - 1 tsp

Salt - to taste

Vegetable oil/coconut oil

Water

Spring onion shreds - for garnishing

PREPARATION

Mix plain flour and salt in a bowl and enough water to make a batter of pouring consistency such that it properly coats the potatoes pieces . Heat oil in a pan for deep-frying the potatoes pieces. Dip each potatoes piece in the batter for well coated with the batter . Deep-fry till brown and crispy . Heat some oil and add green chilies and garlic and stir well. Add soya sauce, chili sauce and tomato sauce and stir again .Add sugar, salt and pepper and fried potatoes cubes and stir well . Cook for some minutes till the sauces coat the potatoes and add the coriander leaves and pour to serving dish . Garnish with the spring onions shreds and serve hot .

CHILLY CRAB

Ingredients

Fresh Crabs -1/2 kg

Red chilli paste - 2 tablespoons

Garlic, chopped 10 cloves

Ginger,chopped - 1 tablespoon

Oil - As required

Tomato sauce - 2 tablespoons

Chilly sauce - 1 tablespoon

soya sauce - 1/2 tablespoon

Salt - to taste

Cornflour -2 tablespoons

Sugar -1 teaspoon

Vinegar -1 tablespoon

Spring onion -chopped - 2 tablespoon

PREPERATION

Wash the crab well .

Heat sufficient oil in a wok and deep fry the whole crab along with the claws. Drain and set aside . Heat two tablespoons of oil in another wok. Add garlic,ginger and sauté for a minute. Add sauces and red chilly paste . When the mixture comes to a boil, add salt . Dissolve cornflour in half a cup of water and add to the sauces. Add sugar,salt and cook till it thickens slightly . Add vinegar to the sauce along with spring onion and mix. Add the fried crab and cook for 10 mnts .

Chilly fish

Chilly fish

Ingredients

Fish(cut in to medium sizes) – ½ kg
Onion(Cut in to long pieces) – 1
Ginger paste(1 tbsp)
Garlic paste (1 tbsp)
Green chillies ( cut into small pieces )-8


Turmeric powder – ½ tsp
Chilly powder – ½ tsp
Tamarind pulp – 2 tsp
Tomato sauce – 2 tbsp
Coriander leaves – 1 tbsp
Ajinomoto - a pinch(optional)
Salt – to taste
Vegetable oil/coconut oil – As required


Preparation:
Mix the ginger garlic paste, salt, chilly powder turmeric powder and tamarind pulp to make a paste.
Add the fish to the paste and let it for 30 minutes
Heat some oil in a pan and half fry the fish.
Heat a little oil in a pan and fry the onions and green chillies.
Add the fried fish pieces to the boiling mixture.
Add the tomato sauce ajino-motto and coriander leaves, cook for 2 mnts and remove from heat.

CHILLY PANEER

..............................................

INGREDIENTS

Paneer(cut in to cubes) - 200 g

Onion (cut in to square shaped pieces) - 2 nos

capsicum(cut in to square shaped pieces) - 1 nos

Green chilly(sliced in to pieces) - 6 nos

Garlic paste - 1 tbsp

Ginger paste - 1 tbsp

Soya sauce - 1 tbsp

Chilly sauce - 1 tbsp

Tomato sauce - 3 tbsp

Pepper powder - 1 tsp

Corn flour - 2 tbsp

Vinegar - 1tbsp

Oil - 4 tbsp

Ajinomoto - 1 pinch

Salt - to taste

Selary - 1 tbsp

Spring onion - 1 tbsp

Mint leaves - 1 tbsp

Coriander leaves - 1 tbsp

preparation

Mix together ginger garlic paste , cornflour and salt , marinate the paneer pieces in the mixer. Keep aside for 10 mnts .

Heat oil in a fry pan and fry the marinated paneer pieces till golden in color . Heat 2 tbsp of oil in a saucepan, stir fry the onions in it over high heat for 2 mnts . Add green chillies , soya sauce , vinegar , ajinomoto , pepper powder and capsicum and the fried paneer . Add enough salt & mix well .Cook for 2 mnts . Add selary and spring onion . Remove from heat .

Garnish with coriander and mint leaves and serve .

CHILLY CHICKEN
Ingredients:

Chicken cleaned(cut in to 1 cm cubes) -1kg

Chilli sauce - 4 tbsp

Soya sauce -1 tbsp

Tomoto sauce -2 tbsp

vinegar -1 tbsp

ajnomoto-1/2 tsp

Garlic paste -2 tbsp

Green chilly(Cut in to round pieces) -2 tbsp

sugar -1 tbsp

White pepper powder -1/2tsp

Capsicum -2 big

Turmeric powder -1/4 tsp

Onion -250g

Oil -1 cup

Salt -As required

Coriander & Mint leaves -2 tbsp



Preparation:

....................

Mix all sauces , ajinomoto & vinegar together . Add chicken pieces and salt & mix well . Keep it aside for 10 mnts .

Heat oil in a pan & add sugar & & cook it is about golden color . Then add garlic & ginger paste and green chillies . Cook well . Then add marinated chicken & cook for about 15 mnts . Then minimise heat & add ,pepper powder , capsicum & onion, cook for about 5 mnts . Decorate with coriander & mint leaves . Chilly chicken is ready .

BUTTER MILK SHAKE/ AVOCADO MILK SHAKE


Ingredients ;


Avocado / Butter fruit : 1


cashew nuts or badam : 8 nos (optional)


Chilled milk (frozen) : 1/2 ltre


sugar : to taste


PREPERATION


Collect the pulp of avocado..Blend all the ingredients together in a mixer . Pour in a tall glass and serve .

STUFFED BANANA / PAZHAM NIRACHATHU

INGREDIENTS;
Ripe bananas(Nenthrapazham) – 1 kg
Kadalapparippu (cooked) -2 tbsp
Allpurpose flour(Maida) – 2 tbsp
Rice flour(Ari podi) – 1 tbsp
Coconut – 1 noCardamom(Elakka) 5nos
Cashews(crushed) – 1tbsp
Raisins(Onakkamunthiri) – 1 tbsp
Sugar – As reqd
Salt – As reqd
Oil – for frying
PREPERATION;
Heat a little oil in a pan.Lightly roast the grated coconut, raisins, cashews and sugar in it. Then mix cooked kadalapparippu in the coconut mixture. . Split the banana vertically from the middle into two portions.Fill them with the coconut mixture.Make a thick batter with maida, rice flour, salt and water. Cover the stuffed part of bananas with this batter.Fry them in hot oil, until done.

CARROT POLA

Ingredints;
Carrot ;1/4kg
Milk powder ; 6 tbsp
Sugar : 6 tbsp
Egg : 6 nos
Cardamom : 1 no
Ghee : 2 tbsp
Cashew nuts : 1 tbsp
Raisins : 1 tsp
Preparation
Clean carrot and cook well . Mix cooked carrot , eggs ,milk powder sugar and cardamom together and blend in a mixer well .

Heat 1 tbsp of ghee in a cooker and pour the carrot mix. Garnish with fried nuts and raisins on top . Close the pressure cooker and lid without putting “weight” . Lower the flame to the minimum. Cook fort 20 mnts in a minimum flame, after that put off the flame, keep the lid closed and allow to cool for sometime .

KAIPOLA-

Banana( ripe ) : ½ kg(cut in to small cubed pieces)
Egg : 5 nos
Sugar : 5 5bsp
Milk powder : 4 tbsp
Cardamom : 1 no
Ghee : 2 tbsp
Cashew nuts : 1 tbsp
Raisins : 1 tsp
preperation
Heat oil in a pan and sauté banana well . Mix eggs ,milk powder sugar and cardamom together and blend in a mixer
Heat ½ tbsp ghee in a cooker and pour the ½ of the egg mix . Then distribute ½ of the cooked banana on top . Make another same lair and garnish with fried nuts and raisins on top .
Close the pressure cooker and lid without putting “weight” . Lower the flameto the minimum . Cook for 20 mnts . After that putoff the flame, keep the lid closed and allow to cool for sometime .

(u may cook in steam also)

KUNHI PATHAL / KUNHI PATHIRI / KOZHI PIDI

Ingredients
Chicken :1/2 kg ( cut in to chilly pieces)
onions :3nos
tomato :2nos
green chillies : 2
garlic paste :1 tsp
ginger paste :1 tsp
garammasla : 1 tsp
pepper powder : 1 tsp
chilli powder : 1 tsp
coriander powder : 2 tsp
turmeric powder : 1/2 tsp
coriander leaves : 1 tbsp
coconut milk :1 cup thick
shallots / chuvannulli : 5 nos
coconut oil : as required
salt : to taste
For making pidi
Rice powder : 2 cups
water : 1 cup
small onions : 4 nos
cumin seeds : 1/4 tsp
fennel seed : 1/2 tsp
salt : as required
PREPERATION

Make a paste of small onions , cumin seeds and fennel seeds together.Boil water. Add salt. Pour this to the rice powder and mix well . Add the above paste and knead it to make a dough.Apply little oil on palms, make small balls from this and press to make like very small pathiris. Steam them for10 minutes using an Idli vessel or some thing like that.Keep aside.Clean chicken. Mix it with chopped onion,tomato,green chilly crushed,garlic and ginger paste and all the powders and salt. Add little water enough to cook. When it is half cooked add coconut milk and the prepared pidis to it. Cook on a low flame until the chicken is cooked and the gravy is thick. The pidis should be covered with the masalas.Mix with chopped coriander leaves.Heat coconut oil, roast chopped small onion and pour this to the preparation.
Note; Here in thalassery we use to make the dough by grinding rice.

MALABAR SPECIAL DRINK KAVA

Ingredients :
Dried ginger -A small piece
Pepper -3 no's
Clove -4 no's
Cinnamon - 3 pieces
Cardamom - 5 nos
Sugar -125 gm
Water -12 cups
Onion - 2 no's
Ghee -2 tsp

preparation
Powder the ingredients 1 to 5. Mix this along with sugar and water and boil till the 12 cups of water reduces to 10 cups. The more it thickens the tastier it becomes. Sauté onion in ghee and add along with this drink.

RICE PATHIRI & NADAN CHICKEN CURRY

Ingredients
Rice powder : 1 cup

Scraped coconut : 1 cup


Jeera :1/2 tsp


Small onion : 4 nos


Oil : 2 tbso


Water : 1.5 cup


Salt : to taste


Grind together scraped coconut, small onion & jeera to make a paste.Add water, salt & oil to a saucepan. When it starts boiling add coconut paste & rice powder. Add rice powder little by little & stir it. Keep it on fire till all the water is absorbed by the ricepowder. After 5-7 minutes, make small balls out of the dough. Sprinkle some rice powder over each ball & roll it.Place each ball between two butter paper & roll. Cut it into a perfect round shape using a round vessel. Heat a non stick pan & cook pathiri till both sides are done. Serve hot with nadan chicken curry .



NADAN CHICKEN CURRY


Ingredients:


Chicken -1 kg cut in pieces


Onion- 4 medium sized ones (2-3 cups chopped)


Tomato- 3 medium sized ones diced


Lemon Juice- 1 lemon’s juice.


Salt to taste


Spice Masala(to be ground together)


Red chili powder- 2 1/2 tea spoon


Turmeric- ½ teas spoon


Ginger- ½ inch piece


Garlic- 4


Cinnamon- 1 inch piece


Cardamom -3


Pepper -1 table spoon


Cconut oil -1/4 cup


Curry leaves- A handfu


lCoriander leaves – A Handful


Preparation:


After cleaning and cutting chicken , wash it well and let it drain . Marinate the chicken with ½ teaspoon each of the chill powder, turmeric and salt , lemon juice for 1/2 hr.Slice the onion into thin long slices. Heat oil, add the onion and fry them on medium heat till golden brown and crisp. This should take about 8-10 minutes. Make sure they don't burn .Remove the onions and keep aside. After keeping aside 1/4th of the fried onions for garnish, crush the rest with hand or give a quick whip in a processor. Just one pulse should be enough.In the same oil, fry the cut tomatoes for about 3-4 minutes and keep aside.Then add the ground masala and fry on low heat until the oil runs clear. Now add the marinated chicken, fried tomatoes, crushed onions to the masala ,mix well and let the water come out of the chicken. If there is not enough water, add ½ cup water to cook.Cover and cook on low heat. The chicken should get cooked in about 15 minutes on low heat, but keep checking and stirring.Add more salt and adjust taste as necessary.Don't add too much of water as this not a gravy dish, tastes best with the whole onion masala sticking nicely to the chicken. Garnish with fried onion, curry leaves and coriander.Serve with pathiri

STUFFED MUSSELS(ARIKKADUKKA), KALLUMMAKKAYA NIRACHATHU

INGREDIENTS
Medium size mussels – 15-20 no.s

For Stuffing dough

Rice flour - 3 cups
Grated coconut - 1 cup
small onion - 6 no.s
Green chilly - 3 nos
Ginger - 1 small piece
Aniseed - 1 teaspoon
Jeera / cumin seeds - 1/2t spn
Salt - to taste

Masala batter

Rice powder -2 tbsp
Red chili powder - 2 teaspoon
Crushed pepper -1 tsp
Turmeric powder - 1/2 teaspoon
Garlic flakes - 2 no.s
Aniseed - 1/2 teaspoon
Salt - to taste

Preparation Method

Wash the mussel shells well. Open the shells with a knife ,drain all the water. Clean the inside part to remove any dirt there.
Grind the ingredients for the dough, except the rice flour, to a smooth paste with water. Add to the rice flour and make a dough.
Stuff this dough into the mussel. Steam the stuffed mussels in a steamer, iddli cooker or use a pressure cooker in which a utensil for steaming is placed and steam mussels in it, covered with a lid.
Steam for15 minutes. When fully cooked, take off the steamer and place to cool. Then scoop out the stuffed mussels from the shells.
Grind all the ingredients for masala batter together with little water and make a thick batter. Dip or lightly coat the steamed mussels in this batter.
In a fry pan add enough oil to deep fry. Add mussels to the oil and fry till crisp and golden brown in colour.

KOZHI NIRACHATH(STUFFED CHICKEN)

Ingredients :-
For marination;

Whole Chicken – 1 small
Lemon - 1/2
Red Chilly powder – 1 tbsp
Turmeric powder – 2tsp
Salt – to taste
For Stuffing ;
Egg – 2nos
Onion sliced – 1 big
Green chillies slit - 6 nos
Curry leaves – 1 tbsp
Ginger-Garlic paste – 1 tbsp
Red chilly powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/2 tsp
Coriander leaves chopped – 2tbsp
salt – to taste
Oil – as needed
Kitchen twine (for tying the chicken’s hands and legs)
For the gravy :
Onions sliced – 2 big
Green chillies chopped - 3 – 4
Tomatoes sliced thin – 2 medium ones
Ginger garlic paste – 2 tsp
Red chilly powder – 1 tsp
Coriander powder – 1/2 tsp
Aniseeds(Perumjeerakam) – 1 tsp
Garam Masala -1/2 tsp

Method :-
Marinating :
Skin the chicken and clean it thoroughly.Make tiny slits on the chicken both inside and outside, for the masala to penetrate well.Now apply a dash of lemon juice all over the chicken, to remove any unwanted smell.Rinse again in cold water and keep it aside.Prepare a marinade using red chilly powder,turmeric powder and salt adding necessary water to make a smooth paste.Apply the paste all over the chicken both inside and outside.Keep aside for 2 hours .
Boil the eggs till it is fully cooked add a little salt in the water,this will somewhat prevent sticking of the eggs to the shells.When the eggs are done ,immediately transfer the eggs into a bowl of cold water and allow it to cool.When it is cold peel off the shell and reserve.
Preparing Stuffing :
Heat oil in a pan and saute onions,curry leaves,green chillies and ginger-garlic paste until onion turns translucent.Add the spice powders (for stuffing) and fry it in medium heat for 2 -3 mts or until everything is blended together.Add salt and the rest of the ingredients for stuffing and mix together.Finally add the boiled egg and fry for few more minutes.Switch off the heat and keep this aside.

Filling the stuffing into the chicken :

First put the masala into the cavity and then the eggs,be careful not to overstuff.Now using a kitchen twine tie together chickens legs first ,and then the hands.

Preheat the oven to 400 F.

Frying the chicken :

Heat a big pan,big enough to fit the chicken and add 1/4 cup of oil into it..Place the chicken gently into the pan .
Fry the chicken,until all the four sides are lightly browned,and not fully fried.You have to turn the chicken as and when needed.
Drain the chicken and keep it aside.
Arrange the chicken in the middle of a baking dish with breast side down.
Drizzle a little left over oil from the frying on to the chicken ,cover it and bake for 30 mts.(You may need to turn the chicken in between to ensure proper cooking on all the sides.)

Preparing the gravy :

Grind aniseed into a fine powder and mix together with the r spice powders(for the gravy).Now to the same pan in which the chicken is fried(add more oil if needed),add onions,curry leaves,coriander powder and chillies and saute them until onion starts to turn brown.Add ginger-garlic paste ,stir well,thrown in tomatoes and fry in a medium heat until everything is blended well.Add the spice powders and fry them until it starts to spread a nice aroma.Add the coriander leaves and salt and mix together.

Adding gravy into the chicken :

When the initial baking is done,take it out and pour the gray all over the chicken such that it is fully covered in the sauce.
Final baking :
Bake the chicken for 45 more minutes uncovered,checking in between.When the chicken is well done and the onions are fully caramelised,take it out of the oven,cool ,remove the twine and serve with porota,chappathi pathiri or anything else .
(Note :- You can also prepare this dish dry,without adding gravy.Also if you dont have an oven,try preparing it in the wok itself either dry or with gravy.)

PUDDINGS

CARROT PUDDING
Ingredients:
Carrot(grated) ........................................................ 1/2 kg
Milk ........................................................ 1/2 ltre
Milk powder ......................................................... 5tbsp
Condensed Milk ........................................................1/4 tin

Sugar ........................................................ 100g
Butter ......................................................... 3 tbsp
Crushed dry fruits....................................................... 1/2 cup
Cardamom powder ..................................................... 1/2 tsp(optional)

PREPERATION
Take a preheated deep bottomed saucepan and add 3 tbsp of butter and let it melt a bit . Add grated carrots and saute it for 5 mnts . Combine milk , milkpowder and condensed milk together and mix well . Pour the mixture in the saucepan and let the mixture boil . Keep stirring occassionally .
Add sugar to the mixture and stir for about 30 mnts , till the time the milk gets absorbed by carrot mixture . Then add 1/2 part of dry fruits to the carrot mixture and stir for 2 mnts .
Carrot pudding is ready . Remove the saucepan from the heat and pour in to a pudding dish . Add cardamom powder and stir . Keep it aside to cool . Garnish with theremaining nuts . Refrigerate the pudding and serve it cold .

FRUIT SALAD WITH ICE CREAM

Ingredients
Vanila ice cream : 1 cup
Apple,pine apple , pappaya and banana (sliced in to pieces) : 1/2 cup
Seedless black grape : 1 tbsp
seedless green grape : 1 tbsp
Cashew nuts (crushed) : 1tbsp
Raisins : 1 tsp
Cherries :4 nos
Condensed milk : 1/4 cup
Orange juice : 1/2 cup
Ginger juice : 1 tsp (optional)
Honey or sugar syrup : 1/2 cup
Cashew nuts : 2 nos
Preperation
Combine ginger juice,condensed milk and honey in a bowl. Add all the fruits nuts and raisins in the mixture and mix gently . Cover and place in refrigerator for 1 hour . Just before serving distribute the fruit salad in serving bowl and add ice cream . Pour on the orange juice in to mixture . Serve by garnishing with cherries and nuts .
in the mixture .
You may add any other fruit and dry fruit .
You may add caramalised sugar syrup on top .

ICE CREAM SODA

Soda :2 cup
Vanila Ice Cream : 1/2 cup
Blend in a mixer gently and serve..........

STRAWBERRY MILK SHAKE

INGREDIENTS
Ripe strawberry (chopped) :1 cup
Chilled milk : 2 cup
sugar : 1/4 cup
PREPERATION
Grind all the ingredients in a mixer for 3 mnts . Pour in a tall glass and serve chilled.

ORANGE MILK SHAKE

ORANGE MILK SHAKE
INGREDIENTS:
Orange Juice :1 cup
Chilled milk : 1 cup
sugar : 1/4 cup
PREPARATION;
Grind crushed chilled milk and sugar in a mixer . ADD orange juice and blend for 10 seconds . Serve immediately.