Green chicken curry

Ingredients:-

1. 500 gm chicken breasts cut into small cubes
2. 1 bunch coriander leaves cut
3. 6 cloves garlic
4. 1 inch ginger
5. 1 small onion
6. 3 green chillies
7. 1/4 tsp. turmeric powder
8. 2 table spoon chicken curry powder
9. 1 medium tomato sliced
10. oil 2 tblsp
11. salt to taste

Method:-

• Grind together items 2 to 8 and keep it aside
• Heat 1 tblsp oil and saute the chicken pieces, until lightly brown and remove from fire.
• Heat another pan with the rest of the oil and when it is hot, put in the masala paste and slowly heat it until the oil separates from the masala.
• Add the chicken pieces, tomato and salt. Let it cook until done.
• Best served with rice or chappati

Fish Peera

Ingredients:-

1. 2 tins of canned tuna in brine(shredded or chunks)
2. 1/2 cup dessicated coconut or 1 cup finely grated coconut
3. 1/4 tsp turmeric powder
4. 1/4 tsp cumin powder
5. 2 green chillies cut finely
6. 1 inch ginger cut finely
7. 1 small onion cut into pieces or sliced small
8. 2 pieces of fish tamarind-washed, soaked in water and torn into small pieces
9. 1/2 tsp mustard seeds
10. 1 dsp oil.
11. Salt to taste.
12. 2 tblsp of water

Method:-

• Heat oil in a pan and splutter the mustard seeds.
• Add the onions and let it lightly brown. Then add the ginger,chillies and curry leaves and just leave it for a minute.
• Add the drained tuna, the powder spices i.e. turmeric and cumin powder and the coconut and mix.
• Add 2 tblsp of water ,fish tamarind and salt.
• Cover it and let it simmer for a minute or two.
• Serve it with plain rice.

Egg Bhurjee

Ingredients:-

1. 6 eggs


2. 1 medium sized tomato chopped finely


3. 2 green chillies chopped finely


4. 1 medium sized onion chopped finely


5. 1/2 tsp. cumin powder


6. 1/2 tsp turmeric powder


7. 1/2 tsp chilli powder


8. 1/2 tsp mustard seeds


9. salt to taste


10. 2 tblsp oil

Method:-

• Break eggs in a bowl, add salt and lightly beat it to form a mixture.


• Heat oil and splutter the mustard seeds in it.


• Fry the onion in it until lightly browned.


• Add in the chillies and tomato and let it simmer for 5 minutes.


• Add turmeric, cumin powder, chilli powder and heat it for a minute.


• Finally, add the eggs and stir.


• Heat it on a low fire until set.


• Remove from fire and garnish it as you please.

Yeast Vellayappam

Ingredients:-

1. 3 cups white rice
2. 5 gms instant yeast
3. 1 tsp. sugar
4. 1 tin coconut milk
5. 1/2 cup cooked rice
6. salt to taste
7. 1dsp. sugar
8. Water for soaking rice

Method:-

• Soak white rice in water for 5 hours.
• Grind items 1 to 6 to a paste and keep it aside to rise.
• Add the sugar on item 7 and mix.
• Make small vellayappams and serve hot with chicken or egg curry.

Fried Fish

Ingredients:-

1. 1 kg Fish
2. 2 1/2 dsp. chilli powder
3. 1 tsp. pepper powder
4. 8 garlic flakes
5. 1 inch ginger
6. 20 button onions
7. Salt as required
8. lemon juice 2 tsp.
9. oil for frying

Method:-

• Clean the fish and gash it closely.
• Grind all ingredients from item 2 to 9 into a paste.
• Rub this paste on to the fish and keep it for 1 hour.
• Heat small quantities of oil in a heavy bottomed pan and fry the fish on both sides over a slow fire.
• Serve it with rice.