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.