Mackerel curry (Ayala curry)

Ingredients
Mackerel   - 1 kg(Any fish can use)
Shallot  - 8
Green chilli –3(split into 2)
Tomato-1
Ginger  - 1 piece(Sliced)
Garlic – 6 pods(Sliced)
Chilly powder   - 3 Tsp
Turmeric powder  -1 Tsp
coriander powder –3 Tsp
Tamarind  water– Using a lemon size tamarind
Fenugreek seeds  - 1/2 Tsp
Mustard seeds   - 1/2 Tsp
Curry leaves
Coconut oil
Salt

Preparation

• Heat oil in a earthen pot or pan. Splutter the mustard seeds and add shallot,ginger, garlic,green chili and curry leaves.
• Add some salt into it and saute well.
• Once the shallot turns transparent add Chilly Powder and Coriander Powder and turmeric powder into it and stir well till the raw smell goes.
• Then add tomato and saute well.
• After that add the fish pieces and mix well to coat the masala all over.
• Add the Tamarind water (you can add more water according to the gravy ).
• Close the lid and simmer for 10 to 15 min.
• Once the fish is cooked turn of the heat and add some curry leaves and keep it covered.
• Enjoy the fish curry with hot rice

Cheers !!!
Minu

Uzhunnu vada and Coconut chutney (Medu vada)

Uzhunnu vada (Medu vada)
Ingredients
Urad dal    -1 Cup
Rice flour/ urad dal powder   - 1 Tbsp
Shallot    - 4(Finely chopped)
Green chilli  -2(finely chopped)
Ginger  -  1/2 Tsp
Pepper  -1 Tsp(Crushed)
Curry leaves  - Chopped
Baking soda  - 1 Pinch(Optional)
Salt
Oil

Preparation

• Soak urad dal for 3  hours.
• Grind the urad dal and salt without adding water. If unable to grind add a very little water. If it looks like a bit loose then add some urad dal powder or rice flour.
• To this batter add chopped shallot,green chilli,ginger,crushed pepper,curry leaves and baking soda(if using).
• Mix it well and keep it for 15 min.
• Make a ball with the batter. Flatten it and make a hole in the center.
• Heat oil in pan. Keep it in a medium flame. Fry the vadas till it becomes golden brown.Drain on paper towel.
• Vada is ready. Serve hot with Chutney.

Coconut green chili chutney
Ingredients
Coconut   - 1 cup grated
Green chili -2
Shallot   -1
Mustard seeds
Red chili  -1
Urad dal   -1 Tsp
Curry leaves
Salt
Coconut oil

Preparation

• Grind  together coconut,Shallot green chilli,salt with  water according to the desired consistency.
• Heat oil in a pan .Add mustard seeds and let it pop.Add Red chilli and curry leaves.
• Pour the seasoning into the chutney.
• Serve it with Dosa, Idly, Vada.

Fish fry

Ingredients
Fish      -1/2 kg
Chilly powder - 1 Tsp
Turmeric powder    - 1/4 Tsp
Pepper powder        - 1/2 Tsp
Ginger garlic paste(add some curry leaves while grinding)  1/2 Tbls
Vinegar or lime juice  - 1/4 Tsp
Curry leaves
Salt
Oil

Preparation

• Cut and clean the fish.
• Mix all the above ingredients and make a thick paste.
• Make gashes in the fish pieces and marinate the fish with the masala paste and keep it aside for half an hour.
• Heat oil in a pan. Add some curry leaves. Fry the fish pieces on both sides using medium flame.

Cheers
Minu

Sponge Appam

Ingredients
Rice    -2 cup
Rice flakes/Aval/Poha  -1 cup
Coconut    -1/2cup
Urud dal   - 1 Tsp
Yeast        - 1/4 Tbsp
Milk   -1 cup
Sugar as needed
Salt
Water
oil

Preparation

• Soak the rice,urad dal and riceflakes together in water 4 to 5 hrs.
• Grind  these with coconut  and milk to a smooth batter.
• Add salt and yeast into it. keep it overnight.
• Before using the batter add sugar and keep it for another 1/2 an hour.
• Heat the thava and drizzle a little oil.
• Pour a ladle full of batter. Don't spread the batter.Covered and cook well. Don't turn the appam to cook the other side.

Bread Pakkora

Ingredient

Bread     - 6 slices cut into 2 triangle pieces
Gram flour (besan)  -1 cup
Rice flour  -1 tbsp
Cumin seeds  -1 tsp
Baking powder  - 1 pinch
Asafoetida    - 1 pinch
Green chilli  -  2 finely chopped
Coriander leaves
Salt
Water
Oil

Preparation:

• Mix Gram flour, Rice flour, Baking powder, asafoetida and salt.
• Add water slowly into it and make smooth batter.
• Then add cumin seeds, green chilli and coriander leaves and mix well.
• Heat oil in a frying pan with medium flame.
• Dip both sides of bread into the batter one at a time and put into the frying pan. 
• Turn it occasionally and fry them until both sides become golden brown.

Carrot and capsicum pulao

Ingredients
Basmati rices  2 cup
Onion  -1 sliced
Carrot  - 2 cut into cubes
Capsicum(Red,Green)  -1 cut into cubes
Cloves – 3
Bay leaves – 2
Cardamom – 3
Cinnamon – 2″ piece
Lemon juice  -1 tbsp
Ghee - 3 tsp
Oil   - 2 tbsp
Water  -3 cups
Salt

Preparation

• Wash the basmati rice  in running water and keep aside.
• Heat the oil and 2 tsp ghee in a deep heavy-bottomed pan.
• Add cloves, bay leaves cinnamon and cardamom into it and fry for a minute.
• Add onion and  saute for few minutes.
• Then add carrot and capsicum and mix well.
• After that add the basmati rice and fry for 2 min.
• Add water into the pan and add salt and lemon juice and mix well.
• Once the water comes to  boil,  cover the pan.
• Cook till the water almost disappeared and  holes will appear on the surface of the rice.
• Check the rice is cooked .If nor sprinkle a little water and closed the pan and after 5 min turn off the flame. 
• Heat 1 tsp ghee in a separate pan and fry the cashwes and raisins for garnishing. 
• Serve it with Butter chicken or any of your favorite side dish.  Cheers!

Mushroom Mutter Curry

Ingredients:

Mushroom - 250 gm

Mutter - 50g

Onion - 2

Green Chilli - 3

Ginger - 4 (finely chopped)

Cumin seeds -1 Teaspoon

Chilli Powder -1 Table Spoon

Turmeric Powder -1 Teaspoon

Coriander Powder -2 Tablespoon

Garam Masala - 1 Teaspoon

Pepper Powder -1 Tablespoon

Peanut powder -3 Teaspoon

Vegetable Masala -1 Teaspoon

Coriander Leaf 

Oil

• Heat oil in a pan and add cumin seeds.

• Add Onion and stir well until it became light brown

• Add salt, Green chilli and ginger and stir well

• Add chilli powder, Turmeric powder coriander powder and vegetable masala and stir well until it loose it’s raw smell.

• Add mushroom and mutter into it and stir well to coat the masala into it.

• Add water based on the quantity of gravy you require.

• Cover the pan with lid and cook for 10 minutes.

• Add garam masala and peanut powder.

• Garnish with coriander leaf.

Ulli vada

Ingredients
Onion  -3(finely chopped)
Besan (Gram flour)  - 1  cup
Rice flour - 1/4 cup
Chilli Powder    -1/4 tsp
Ginger    - 1 tsp(greated)
Green chili   -3(chopped)
Asfoetida  -1 pinch
Baking soda  -1 pinch(optional)
Curryleaves
Salt
Oil

Preparation

•  Mix all ingredients except  oil and make a thick batter using enough water.The batter should not be watery.
• Heat oil in a deep pan. 
• Take a small portion of the batter .Make a small ball and flatten it slightly.
• Fry  it on medium heat till it become golden brown .
• Serve it hot with ketchup or chutney.

Cauliflower Masala

Ingredients:

      Cauliflower        -1

      Onion                - 2 medium

      Tomato              -2 medium

      Green Chili         -2

      Ginger paste       -1 Tsp

      Garlic paste        -1 Tsp

      Chili powder       -½ Tsp

      Turmeric powder - ¼ Tsp

      Coriander powder - 1 Tsp

      Vegetable masala  -2 Tsp

      Coriander leaves

      Salt

      Water

     Oil

  

       Cut and clean the cauliflower into pieces. Boil Cauliflower in water for 10 min. Drain out the water.

        Heat oil in a pan. Add onion into it and sauté well until it become light brown
       Add green chili, garlic paste and ginger paste and sauté it again.

       Reduce the heat. Add salt, chili powder, turmeric powder, coriander powder and veg masala. Mix it well.

       Add chopped tomato and stir well.

       Add cauliflower and mix well with masala.

       Add a little water and close it lid for 5 min.    Open it and sauté it well.Again close it for 5 min. You can 
a  add water if find water is less. Do it until cauliflower become nicely cooked.

       Add coriander leaves into it.

Cauliflower curry with coconut milk

Ingredients
Cauliflower  -1 medium
Onion  -1
Tomato –2
Green chilli –1
Garlic –1 Tsp(Finely chopped)
Ginger  -1 Tsp(Finely chopped)
Chilli powder  -1 Tsp
Turmeric powder  - 1/2 Tsp
Coriander powder   - 2 Tsp
Chicken masala/Meat masala – 1Tsp
Coconut milk  - 1/2 cup
Salt
water
Oil
Curry leaves.



Preparation

• Soak the cauliflower floret in warm water mixed with a pinch of turmeric and salt for around 15 minutes. Wash and drain the florets and keep it aside.
• Heat oil in pan and saute chopped onion till transparent.
• Add salt, ginger,garlic and green chilli and saute for 2 min.
• Add chilli powder,turmeric powder,coriander powder,chicken masala and stir well.
• Add Tomato and mix well.
• After that add the cauliflower floret and curry leaves and mix well to coat all masala into it.
• Then add water to make enough gravy.Closed the pan and cook for another 15 min.
• Stir occasionally until the cauliflower cooked.
• Last add  Coconut milk.
• Serve hot with rice or chapathis.