Chicken stir fry

Boneless chicken - 1/2 kg

Onion - 1 (finely chopped)

Ginger - 1/2 tsp (finely chopped)

Garlic - 1/2 tsp (finely chopped)

Green chilies - 2 (sliced)

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp

Garam masala powder - 1/2 tsp

Mustard seeds - 1 tsp

Grated coconut - 1 cup

Curry leaves - 3 springs

Coconut oil - 2 tbsp

Salt - As reqd.

1. Cook chicken pieces with salt and little turmeric powder.

2. When it cool shred them using hand or fork.

3. Heat oil in a pan and splutter mustard seeds.

4. Then add onion, ginger, garlic, green chilies, curry leaves and saute well.

5. When it is done then adds turmeric powder, chilly powder, garam masala powder, salt and stir well.

6. Then add chicken and grated coconut and mix well.

7. Cover and cook 5 minutes in low flame.

Serve with rice

Creamy cauliflower curry

Cauliflower – 1 large (cut into florets)

Onion – 3 (chopped)

Tomatoes – 2 (chopped)

Ginger garlic paste – 1 tsp

Cumin seeds – ½ tsp

Chilli powder – 1tsp

Turmeric powder – ¼ tsp

Garam masala powder – ¼ tsp

Coriander leaves – for garnishing

Cooking cream – ½ cup

Salt – As reqd.

Oil – 2 tbsp

1. Heat oil in a pan and add cumin seeds. 

2. Then add onion and sauté until it soft. 

3. Add ginger garlic paste and stir for a minute. 

4. Add tomatoes and cook till becomes tender. 

5. Then add chilli powder, turmeric powder, garam masala powder and mix well. 

6. Add the cauliflower and mix well. 

7. Pour enough water, cover and cook well. 

8. Add cream just before leaving from the stove. 

9. Garnish with coriander leaves and serve. 

Pasta egg salad

Cooked pasta – 1 cup

Hard boiled egg – 3 (cut into pieces)

Lettuce – 1 cup (chopped)

Cucumber – 2 (chopped)

Carrot (small) – 1 (chopped)

Cherry tomatoes – 5 (cut into 4 pieces)

Coriander leaves – a few

For dressing

Vinegar – 3 tbsp

Olive oil – 1 tbsp

Salt and Pepper – As reqd

1. Mix together vinegar, olive oil, salt and pepper.

2. Combine all the ingredients.

3. Pour the dressing over it and mix well.

Potato tomato curry

Potato – 3

Tomato – 2 (sliced)

Onion – 1 (finely sliced)

Garlic – 2 cloves (finely chopped)

Ginger – a small piece (finely chopped)

Chilli powder – 1tsp

Turmeric powder – ¼ tsp

Garam masala powder – a pinch

Cumin seeds – ½ tsp

Oil – 1 tbsp

Salt – as reqd

Coriander leaves – for garnishing

1. Boil the potatoes, then peel and cut into pieces.

2. Heat oil and add cumin seeds.

3. Then add onion, ginger, garlic and saute till onion turns transparent.

4. Add tomatoes and cook till it becomes soft.

5. Add chilli powder, turmeric powder, garam masala powder, salt and mix well.

6. Pour 1 cup water and add the cooked potatoes.

7. Cover and cook 10 minutes in low flame.

Garnish with coriander leaves and serve.

Pazham pulissery / Banana yogurt curry

Ripe banana / Ethapazham - 1 no.

Green chilli - 2 no.
Turmeric powder – ½ tsp
Chilli powder - 1 tsp
Grated coconut – 1/2 cup
Yoghurt - 2 cup
Mustard seeds – ½ tsp

Cumin seeds – ¼ tsp

Fenugreek seeds – ¼ tsp

Shallots – 3 nos. (sliced)
Dry red chillies - 2 nos.
Curry leaves - 1 spring
Coconut Oil - 2 tbsp

Salt - As reqd

1. Peel and cut banana into pieces.

2. Cook banana in one cup water with chilli powder, turmeric powder and salt.

3. When banana pieces are well cooked then smash it with a spoon.
4. Grind the coconut, cumin seeds and green chilly into a fine paste and add this to the cooked banana.
5. Bring to a boil and cook for a minute and then add the blended yogurt and stir for few minutes, then remove from heat.
6. Heat oil in a pan and add mustard seeds. When they splutter add fenugreek seeds, shallots, red chillies and curry leaves.
7. When they turn light golden brown colour add this to the pulissery and mix well.

Serve with rice

Rice flour rings

Rice flour - 2 cups

Water - 2 cups

Moong dal - 2 tbsp

Cumin seeds - 1 tsp

Sesame seeds - 1 tsp

Chilly powder - 1/2 tsp

Butter - 1 tbsp

Salt - to taste

Oil - for frying

1. Soak moong dal in water at least 30 minutes.

2. Heat water, then add moong dal, salt and butter.

3. When water starts to boil add the flour little by little. When flour is mixed remove from heat. Cover and keep aside.

4. When dough completely cooled add cumin seeds, sesame seeds and chilly powder. Mix well and make smooth dough.

5. Make small sized balls from the dough. Grease your palm with little oil and rub the ball to make 2 inch strip and form a ring by pressing two ends together.

6. Heat oil and fry golden colour on medium heat.

Fish curry

Fish – ½ kg

Shallots – 10 nos.

Ginger – 1 inch piece (chopped)

Garlic – 10 pods(chopped)

Coccum / Kudampuli  – 3 nos.

Mustard seeds – 1 tsp

Curry leaves – a few

Turmeric powder – ½ tsp

Red chilli powder – 2 tbsp

Fenugreek powder –  1  tsp

Coconut oil -  3 tbsp

Salt – as reqd

1. Clean and cut the fish pieces into pieces.

2. Mix chilli powder, fenugreek powder and turmeric powder in a little water and make it a paste.

3. Heat oil in a pan and add mustard seeds. When it splutters add shallots, ginger, garlic and saute well.

4. Then add the paste and stir for few minutes.

5. Now add water, coccum, curry leaves and salt.

6. When it starts to boil then add the fish pieces.

7.  Cover and cook in medium flame till the gravy becomes thick.

8.Pour little coconut oil over the curry and remove from heat.

Serve with rice

Tapioca cutlet

Tapioca – 2 cups (cooked & mashed)

Onion – ½ cups (finely chopped)

Ginger – 1 tsp (finely chopped)

Garlic – 1 tsp (finely chopped)

Green chilli – 1 tsp (finely chopped)

Coriander leaves – a few (chopped)

Curry leaves – a few (chopped)

Chilli powder – 1 tsp

Turmeric powder – ¼ tsp

Bread crumbs – as reqd.

Egg – 1

Salt – as reqd.

Oil – for frying

1.    Heat 1 tbsp oil in a pan and add onion, ginger, garlic, green chilli and saute for 3 – 4 minutes.

2.   Then add tapioca, curry leaves, coriander leaves, salt and mix well and remove from heat

3.   When the mixture cooled, make it lemon sized balls and press it on palms.

4.   Dip it in the beaten egg and roll in the bread crumbs.

5.   Deep fry to a golden brown colour.

Serve hot 

Onion uthappam

Dosa batter – 2 cups

Onion – 1 cup (finely chopped)

Green chilli – 2 (finely chopped)

Ginger – 1 inch piece (finely chopped)

Coriander leaves – a few (finely chopped)

Salt – As reqd

Oil – As reqd

1. In a bowl mix all the ingredients except oil.

2. Heat tawa and pour 2 ladle of batter and spread it, thicker than dosa.

3. Sprinkle the onion mixture and a little oil all over dosa.

4. Once the base is cooked (golden brown colour), flip the dosa to the other side.

5. Once it cooked, remove from tawa.

Serve hot with coconut chutney.

Finger roll

Onion – ½ cup (finely chopped)

Cabbage – ½ cup (finely chopped)

Carrot – ½ cup (finely chopped)

Chicken / Beef – ½ cup (cooked & minced)

Green chilli – 2 (chopped)

Garlic pods – 3 (chopped)

Coriander leaves – 1 tbsp (chopped)

Bread crumbs – 1 cup

Egg – 1 (beaten)

Pepper powder – 1 tsp

Salt – to taste

Oil – for frying

1. In a bowl mix chicken, onion, cabbage, carrot, chilli, garlic, coriander leaves, ½ cup bread crumbs, salt and pepper.

2. Divide the mixture and shape them into tubes.

3. Dip each tube into the beaten egg and then roll in the bread crumbs.

4. Fry the rolls in medium heat.

Serve warm with tomato ketchup.

Banana chips

Raw banana – 10

Oil – for frying

Salt – to taste

1. Peel and slice all bananas into thin pieces and spread out on a cotton cloth.

2. Heat oil and fry the bananas until crispy.

3. Add little water in the salt.

4. Sprinkle the salt water into the fried bananas and mix well.

Dates Carrot Steamed Pudding

All purpose flour – ½ cup

Dates (finely chopped) – ½ cup

Carrot (grated) – ½ cup

Brown sugar – ½ cup

Melted butter – ¼ cup

Egg – 1

Raisins – ¼ cup

Chopped walnuts – 2 tbsp

Baking soda – ½ tsp

Baking powder – ½ tsp

Ginger powder – ½ tsp

Cinnamon powder – ½ tsp

Cardamom powder – ½ tsp

Cloves powder – ½ tsp

1. Beat together butter, egg and brown sugar until creamy and set aside.

2. In a bowl mix all the other ingredients well and then add the creamy syrup and combine well.

3. Pour the mixture in an aluminum bowl and cover it with an aluminum foil.

4. Place it inside the hot steamer (appachempu) and keep on low flame for 2 hours.

5. Allow to cool for 15 minutes and overturn it into the serving plate.

Serve and enjoy

Kiwi apple juice

Kiwi – 2

Apple – 1

Lime juice – 2 tbsp

Sugar – As reqd

Water – 1 cup

1. Remove the skin of kiwi and apple and cut into pieces.

2. Blend all the ingredients and serve.

Nellikka achar / Gooseberry pickle

Gooseberry – ¼ kg

Ginger – 1 tbsp (chopped)

Garlic – 1 tbsp (chopped)

Chilli powder – 3 tbsp (pour little water & make a paste)

Fenugreek powder – ¼ tsp

Asafoetida powder – ½ tsp

Curry leaves – 3 springs

Vinegar – 2 tbsp

Oil – 2 tbsp

Salt – to taste

1. Put gooseberry in a steamer and cook for 10 minutes.

2. Allow to cool and cut into pieces.

3. Heat oil in a pan and splutter mustard seeds.

4. Add ginger, garlic, curry leaves and saute well.

5. Then add chilli paste, fenugreek powder, asafoetida powder, salt and mix well.

6. Add the cooked gooseberry and mix well.

7. Add ½ cup of water and allow to cool.

8. Remove from heat and mix the vinegar.

9. Allow to cool and store in an airtight container.

Serve with rice.

Pachamanga thoran (Raw mango stir fry)

Raw mango – ½ cup (finely chopped)

Onion – 1 (finely chopped)

Green chili – 2 (finely chopped)

Ginger – a small piece (finely chopped)

Curry leaves – a few

Grated coconut – ½ cup

Turmeric powder – ¼ tsp

Mustard seeds – ½ tsp

Oil – 1 tbsp

Salt – to taste

1. Heat oil in a pan and splutter mustard seeds.

2. In a bowl mix mango, onion, green chilli, curry leaves, coconut, turmeric powder and salt.

3. Add this to the pan and sprinkle some water.

4. Cover and cook in a low flame.

Serve with rice.

Rajma curry

Rajma / Red kidney beans – 450 gms can (Remove water inside the can)

Onion – 2 (finely chopped)

Tomato – 3 (finely chopped)

Green chilli – 2 (finely chopped)

Ginger garlic paste – 1 tbsp

Chilli powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – ¼ tsp

Garam masala power – 1 tsp

Cumin seeds – ½ tsp

Dry methi leaves – ½ tsp

Coriander leaves – a few

Salt – to taste

Butter – a small piece

Oil – 1 tbsp

1. Heat oil in a pan and add cumin seeds.

2. Once seeds crackle add onion, ginger garlic paste, green chilli and sauté well.

3. Then add tomato, chilli powder, coriander powder, turmeric powder, garam masala, salt and ½ cup of water.

4. Cover and cook for 5 minutes.

5. Add rajma and 1 cup of water and cook covered for 10 – 15 minutes in low flame.

6. Add methi leaves and butter and mix well.

7. Finely garnish with coriander leaves.

Serve hot with chapathi.

Egg Biryani

Basmati Rice – 1 ½ cups

Hard boiled eggs - 4

Onion (large) – 2 (finely sliced)

Tomato - 1 (chopped)

Ginger garlic paste – 1 tbsp

Thick yogurt – ½ cup

Mint leaves – 2 tbsp (chopped)

Chilli powder - 1 tsp

Coriander powder – ½ tsp

Garam masala powder - 1 tsp

Bay leaves – 1

Cinnamon stick - 1 inch

Cardamom – 3

Cloves - 3

Salt - to taste

Oil – 3 tbsp

Pineapple essence – ½ tsp

For garnishing – Fried onion, roasted cashew nuts, raisins, coriander leaves

1. Cook the rice with cardamom, cinnamon, bay leaves, cloves and salt with enough water and keep aside.
2. Heat oil in a sauce pan and fry onions till light brown colour.

3. Then add tomato, ginger garlic paste, mint leaves and cook well.

4. Add chilli powder, coriander powder, garam masala and mix well.

5. Add thick yogurt and stir well.

6. Cut the eggs into half and add this to the pan and cook covered 5 minutes on low flame.

7. In a pan arrange the rice and masala in layers.

8. Sprinkle pineapple essence on the top.

9. Garnish with onion, cashew nuts, raisins and coriander leaves.

10. Covered completely and cook for 10 minutes in low flame.

Serve hot with salad.

Potato masala

Potato – 3

Onion – 1 (finely chopped)

Green chilli – 2 (finely chopped)

Ginger – a small piece (finely chopped)

Garlic pods – 2 (finely chopped)

Urad dal – 1 tsp

Turmeric powder – ½ tsp

Asafoetida powder – a pinch

Mustard seeds – ½ tsp

Curry leaves – a few

Coriander leaves – a few

Oil – 1 tbsp

Salt – As reqd.

1. Remove the skin of the potatoes and cut into cubes.

2. Cook the potatoes with enough water and smash it and keep aside.

3. Heat oil in a pan and splutter mustard seeds and urad dal.

4. Add asafoetida powder, onion, green chilli, ginger, garlic, curry leaves and sauté well till the onion becomes soft.

5. Then add turmeric powder, smashed potatoes, salt and mix well.

6. Simmer for 3 – 4 minutes.

7. Garnish with coriander leaves.

 Serve with chapathi / poori

Poori

Wheat flour – 1 cup

Semolina (Rava) – ¼ cup

Salt – ¼ tsp

Water – ½ cup

Oil – for frying

1. Stir the flour, semolina, salt and 1 tsp oil in a bowl.

2. Add water little by little and make dough and set aside for 30 minutes.

3. Make small balls from the dough.

4. Roll out the balls into small circles.

5. Heat oil in a pan.

6. Drop one puri into the oil and gently press on the top.

7. Fry till it turns to light golden colour.

8. Remove and drain the puri on a kitchen tissue.

Serve hot with potato masala.

Sprouted green gram salad

Sprouted green gram – 1 cup

Onion -1 (sliced)

Cucumber – 1 (sliced)

Carrot – 1 small (sliced)

Coriander leaves – 2 tbsp (chopped)

Ginger – a small piece (chopped)

Lime juice – 1 tbsp

Salt & pepper – to taste

1. In a bowl mix all the ingredients and serve.

EnjoY

Chicken kofta curry

Chicken kofta – 10 pieces

Onion (finely chopped) – 1

Tomato (finely chopped) – 1 large

Ginger garlic paste – 1 tbsp

Cumin seeds – 1 tsp

Coriander seeds – 1tsp

Bay leaves – 1

Cloves -2

Cardamom – 3

Cinnamon stick – 1

Chilli powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala powder – ½ tsp

Fresh cream – 3 tbsp

Butter – 2 tbsp

Salt – to taste

Coriander leaves (finely chopped) – for garnishing

1. Heat butter in a pan.

2. Add cinnamon stick, bay leaf, cardamom, cloves, cumin seeds, coriander seeds and stir well.

3. Then add onion and fry it turns to light brown colour.

4. Add ginger garlic paste and cook for a minute.

5. Then add tomato, turmeric powder, and chilli powder and garam masala and mix well.

6. Add 1 ½ cup of water and allow to boil.

7. Drop chicken koftas into the curry.

8. Lower the flame and cook covered for 20 minutes.

9. Remove from heat and add fresh cream and mix well.

10. Garnish with coriander leaves.

Serve with Rice / Indian breads

Chicken cutlet

Boneless chicken – ½ kg

Boiled potato – 2

Turmeric powder – ½ tsp

Chilli powder – 1 tsp

Pepper powder – ½ tsp

Garam masala powder – ½ tsp

Onion (chopped) – 1

Ginger (chopped) – 1 tbsp

Garlic (chopped) – 1 tbsp

Green chillies (chopped) – 2

Curry leaves (chopped) – 2 springs

Coriander leaves (chopped) – 3 tbsp

Egg – 1 (beaten well)

Bread crumbs – As reqd.

Salt – As reqd.

Oil – 2 cups

1. Cook chicken pieces with turmeric powder, chilli powder and salt.

2. Cook well till the water is absorbed.

3. Mince the chicken pieces and keep aside.

4. Heat 2 tbsp of oil in a pan and add onion, green chilly, ginger, garlic and curry leaves.

5. Sauté well till the onion becomes soft.

6. Add garam masala, pepper powder and salt and mix well.

7. Then add mashed potato, chicken, coriander leaves and mix well.

8. Remove from heat and allow the mixture to cool.

9. Make small balls from this mixture.

10. Heat oil in a pan.

11. Dip the balls in the beaten egg and roll in the bread crumbs.

12. Fry it in the oil.

Serve hot.