Egg roast

Boiled egg – 4

Onion – 3 (sliced)

Green chilly – 1

Ginger – 1 tsp (crushed) 

Garlic  – 1 tsp (crushed)

Tomato – 1 (chopped)

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala powder – ¼ tsp

Mustard seeds – ½ tsp

Curry leaves – 2 sprigs

Oil – 2 tbsp

Coriander leaves – a handful

Salt – to taste

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

2. Then add onion, green chili, curry leaves, and saute till it turns translucent.

3. Add ginger and garlic and saute for few minutes.

4. Add chopped tomato and cooked well.

5. Add chilli powder, coriander powder, turmeric powder, garam masala and mix well till the raw smell goes.

6. Add half cup water and salt.

7. When the gravy starts to boil add eggs.

8. Cover the pan and cook for 5 to 10 minutes in low flame.

9. Garnish with coriander leaves.

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

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

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.

Chicken fry

Chicken – 1 kg (cut into medium pieces)

Ginger garlic paste – 1 tbsp

Chilli powder – 2 tsp

Coriander powder – 1 tsp

Pepper powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala powder – ½ tsp

Lemon juice – 2 tsp

Onion – 1 (thinly sliced)

Green chilli – 2 (split lengthwise)

Curry leaves – 2 springs

Crushed pepper corns – 1 tsp

Oil – 2 cups

Salt – As reqd.

1. Marinate chicken pieces with chilli powder, coriander powder, pepper powder, turmeric powder, garam masala powder, ginger garlic paste, lemon juice and salt and keep it in the refrigerator for 1 hour.

2. Heat oil and fry the chicken pieces on medium heat.

3. Heat 2 tbsp oil in a pan and sauté onion, green chilli, curry leaves and crushed pepper corns.

4. Add the fried chicken pieces into it and mix well.

Serve with Rice / Indian breads

Beef fry

Beef – ½ kg (Cut into small pieces)

Shallots – 1 cup (sliced)

Small slices of coconut / thenga kothu – ¼ cup

Ginger (chopped) – 1 tbsp

Garlic (chopped) – 1 tbsp

Coriander powder – 1 tbsp

Red chilli powder – 1 tsp

Black pepper powder – 1 tsp

Turmeric powder – ½ tsp

Garam masla powder – ½ tsp

Vinegar – 1 tbsp

Curry leaves – 2 springs

Oil – 3 tbsp

Salt – to taste

1. Put all the ingredients into the cooker and sprinkle some water and cook well.

2. Remove the lid and cook till the water is evaporated completely.

3. Heat oil in a pan and add the cooked beef and fry well.

Serve warm.

Chicken tomato roast

Chicken – ½ kg

Onion – 2 (sliced)

Tomato – 2 (sliced)
Ginger & garlic paste – 1 tbsp

Coriander Powder – 1 tsp
Red Chilli Powder – 1 tsp
Garam Masala – 1 tsp
Pepper powder – 1/2 tsp

Tomato ketchup – 2 tbsp

Curry leaves – a few
Coriander leaves – a few
Salt – to taste
Oil – for frying

For Marinating
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1 tsp
Lime juice – 1 tsp
Salt – to taste

1. Clean and cut chicken into medium size pieces.

2. Marinate the chicken pieces and keep in the refrigerator for one hour.

3. Heat oil in a pan and shallow fry the chicken pieces and keep aside.

4. Heat 3 tbsp oil in a pan and add onions and fry till it become golden brown in colour.

5. Then add ginger garlic paste and cook for 2 minutes, then add coriander powder, chilli powder, garam masala & fry a minute.

6. Add sliced tomatoes and curry leaves and continue sautéing until the tomatoes have been cooked.

7. Then add the fried chicken pieces and tomato ketchup and mix well.

8. Cook for 10 minutes in low fame.

9. Garnish with coriander leaves.

Serve with Rice, Appam, Roti.

Chicken Pepper Roast

Chicken – 1 kg.

Onion – 2

Ginger-garlic paste – 1 tbsp

Turmeric powder - 1/2 tsp

Pepper powder – 1 tbsp

Chilli powder - 1/2 tsp

Cumin seed powder - 1/2 tsp

Fennel seeds powder - 1/4 tsp

Oil – 3 tbsp

Salt - to taste

1. Clean and cut chicken into pieces.

2. Add pepper powder, turmeric powder, chilli powder, cumin powder, fennel seeds powder, ginger-garlic paste and salt and mix well and marinate the chicken pieces for 30 minutes.

3. Heat oil in a pan; add sliced onion and sauté till it becomes brown colour.

4. Add the chicken pieces into it and fry 15 minutes on low flame.

5. Then add little water and cook covered till the mixture should be almost dry.

Serve with rice / roti. 

Fish curry with coconut milk

Fish - ½ kg

Shallots – 5 (sliced)

Garlic - 5 (sliced)

Ginger - a big piece (sliced)

Green chilly – 2 - 3 (sliced)

Turmeric powder - ½ tsp

Coriander powder - ½ tsp

Chilly powder – ½ tsp

Coconut milk – 1 ½ - 2 cup

Kudampuli - 3 pieces

Curry leaves – 2 springs

Mustard seeds – 1 tsp

Salt – to taste

Coconut oil – 1 tbsp

1. Clean and cut the fish into medium pieces.

2. Mix little water with turmeric powder, chilli powder and coriander powder and make a paste and keep aside.

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

4. When it splutters and adds shallots, garlic, ginger, green chilly, curry leaves and salt. Sauté till it turns light brown.

5. Then add the masala paste and stir for a second.

6. Add the kudampuli and coconut milk and mix well.

7. Then add boil then add the fish pieces.

8. Cover and cook in low flame about 10 – 15 minutes.

Serve with rice.

Baked mustard chicken

Chicken legs (skinless) – 4

Mustard sauce – ¼ cup

Chilli powder – 1 tsp

Lime juice – 2 tbsp

Salt and pepper – to taste

1. Marinate chicken pieces with all the other ingredients for 2 hours.

2. Bake chicken legs in 30 minutes preheated oven with 190 degree C until it is light brown or the chicken is cooked.

Sardine fry

Sardine – 6

Red chili powder – 1 tsp

Pepper powder – ½ tsp

Turmeric powder – ¼ tsp

Ginger garlic paste – 1tbsp

Lemon juice – 1 tbsp

Salt – to taste

1. Wash and clean the sardine.

2. Marinate sardine with above ingredients and keep aside for half an hour.

3. In a pan heat oil and fry in a medium/low flame.

Serve with rice

Mint chicken curry

Chicken – ½ kg
Onion (chopped) - 2
Tomato (chopped) - 2
Ginger-garlic paste - 1 tbsp
Red chili powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder – ½ tsp

Garam masala powder – ½ tsp
Mint leaves – ½ cup
Cinnamon - 1" piece
Cloves - 2 nos.
Cardamom - 2

Black pepper – 2

Bay leaves -1

Curry leaves – 2 springs

Salt – to taste
Oil - 2 tbsp

1. Cut and clean the chicken pieces.
2. Grind the mint leaves and make a smooth paste.
3. Heat oil in a pan and add cinnamon, cardamom, cloves, bay leaves, pepper, ginger and garlic paste and mix well.
4. Add the onions and sauté well.

5. Then add the tomatoes and cook for 2 minutes.

6. Add the chili powder, coriander powder, turmeric powder, garam masala and sauté for few minutes.
7. Add the chicken pieces, mint paste, little water and salt.
8. Cover and cook on medium flame until the gravy thickens.
Serve with rice.

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 aluminium bowl and cover it with an aluminium 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

Tuna pasta salad

Pasta – 1 cup

Tuna – 1 can

Carrot – ¼ cup (grated)

Onion – 1 (sliced)

Tomato – 1 (sliced)

Cucumber – 1 (sliced)

Coriander leaves – 2 tbsp (chopped)

Lettuce leaves – ¼ cup (chopped)

Olive oil – 1 tbsp

Mayonnaise – 2 tbsp

Dressing

Lime juice – 1 tbsp

Olive oil – 2 tbsp

Red wine – 1 tbsp

Crushed pepper corns – As reqd

Salt - As reqd

1. Cook pasta with enough water. Then remove water and set aside.

2. In a hot pan add olive oil and slightly fry the tuna, with little salt and pepper.

3. In a bowl combine pasta, tuna, lettuce leaves, coriander leaves, tomato, carrot, cucumber and mayonnaise.

4. Then add lime juice, olive oil, red wine, crushed peppercorns, salt and mix well.

Serve& Enjoy

Baked chicken rice

Basmathi rice – 2 cups

Full chicken – 2 (Remove the skin & cut into large pieces)

Chicken soup cream – 50 gm

Turmeric powder – ¼ tsp

Lime juice – 1tbsp

Ghee – 1 tbsp

Salt and pepper – to taste

Coriander leaves, roasted onion, cash nut, raisins – for garnishing

1. Marinate chicken with turmeric powder, pepper, salt and lime.

2. Mix chicken soup in 4 cups of water.

3. In a casserole arrange rice, marinated chicken and pour the soup and ghee over it.

4. Cover with an aluminium foil.

5. Bake it in 375 degree Fahrenheit or 190 Celsius for 1 hour.

6. Garnish and serve hot

Fish molly

King fish – ½ kg

Onion – 1

Tomato – 1

Ginger – 2 tsp (crushed)

Garlic – 2 tsp (crushed)

Green chillies – 4 (split lengthwise)

Chilli powder – ½ tsp

Turmeric powder – ½ tsp

Cloves – 2

Cardamom – 2

Whole pepper – 3

Cinnamon stick – 2 (small)

Thin coconut milk – 1 ½ cup

Thick coconut milk – ½ cup

Salt, Oil, Curry leaves – As reqd

For marinating

Pepper powder – 1 tsp

Turmeric powder – ¼ tsp

Lime juice – 2 tbsp

Salt – to taste

1. Marinate the fish pieces and keep a side for 30 minutes.

2. Shallow fries the marinated fish and set a side.

3. Heat oil in a pan and add cloves, cardamom, whole pepper, cinnamon stick, onion, ginger, garlic and green chilli and sauté onion becomes soft.

4. Then add tomato, turmeric powder, chilli powder, curry leaves and cook till the tomato becomes soft.

5. Add thin coconut milk and allow them to boil. Then add fried fish pieces, salt and cook covered for 10 minutes in medium flame.

6. Add thick coconut milk and boil for another 2 minutes.

Butter chicken

Boneless chicken – ½ kg

Ginger – 1 tsp (finely chopped)

Garlic – 1 tsp (finely chopped)

Tomato puree – 3 cups

Chilli powder – 1 tsp

Garam masala powder – 1 tsp

Kathoori methi powder – 1 tsp

Cardamom – 2

Cinnamon stick – 2 (small)

Honey – 1 tbsp

Butter - 2 tbsp

For marinating

Yogurt – ½ cup

Ginger paste – 1tsp

Garlic paste – 1 tsp

Pepper powder – 1 tsp

Turmeric powder – ¼ tsp

Salt – to taste

1. Marinate the chicken pieces and keep refrigerator for 30 minutes.

2. Heat oil in a pan and add the marinated chicken pieces and cook covered.

3. In another pan add butter. When butter melt then add ginger, garlic, cardamom, cinnamon stick and sauté well.

4. Add tomato puree and allow them to boil.

5. Then add red chilli powder, garam masala, kasthoori methi, honey and cook for a minute.

6. Then add fresh cream, cooked chicken and allow them to a boil.

Serve hot

Meen peera / Fish coconut stir fry

Small sardines – ½ kg 
Green chillies - 3

Shallots – 10

Ginger – A small piece

Garlic – 5 cloves

Grated coconut - ½ cup

Raw mango (Small) - 1

Turmeric power – ½ tsp
Coconut oil - 2 tbsp
Curry leaves - 2 sprigs
Salt - to taste

1. Wash and clean the fish.

2. Coarsely grind coconut, green chillies, garlic, ginger and turmeric powder.

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

4. Add sliced shallots, ground coconut mixture, fish pieces, mango pieces, curry leaves ,salt  and add enough water to cook.

5. Mix gently and close with a lid.

6. Cook on medium heat till fish is cooked and all the water left.
Serve hot with rice.

Beef Bones Curry

Beef bones – 1 kg

Onion – 3 (finely sliced)

Ginger & garlic – 2 tbsp (crushed)

Coconut slices – ¼ cup

Red chilli powder – 2 tbsp

Coriander power – 3 tbsp

Turmeric power – ½ tbsp

Black pepper powder – ½ tbsp

Garam masala powder – 1 tbsp

Asafoetida powder – 1 tsp

Mustard seeds – 1 tsp

Shallots - 3

Curry leaves – A few

Salt & Oil – As reqd.

1. Heat oil in a pressure cooker and slightly fry the coconut slices.

2. Then add onion, curry leaves and saute well.

3. Add the crushed ginger garlic and saute again for few minutes.

4. Add chilli powder, coriander power, turmeric power, black pepper powder, garam masala powder, asafoetida powder and mix well.

5. Then add the cleaned beef bones, salt and little water and cook for 3 – 4 whistles.

6. When pressure goes completely, open the lid and mix well and cook for few minutes without lid.

7. Heat 2 tsp oil in a pan and splutter mustard seeds, then add sliced shallots and fry. Pour this to the curry.

Enjoy curry with rice, tapioca, chapathi…..