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 .