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