Prawn Korma

Ingredients:

1. 1 kg. cleaned medium sized prawns
2. 4 green chillies sliced thinly
3. 2 medium sized onions sliced thinly
4. 1 inch ginger sliced thinly
5. 4 cloves of garlic sliced thinly
6. 2 tomatoes sliced
7. 50 gms of tamarind juice
8. 3 tsp. of coriander powder
9. 2 1/2 tsp. of chilli powder
10. 1 tsp. of turmeric powder
11. 1 tin coconut milk
12. curry leaves (optional)
13. 1 tblsp. oil
14. 1 tsp. mustard seeds
15. salt according to taste

Method:

• Heat oil and splutter the mustard seeds.
• Put in items from 2 to 5 and curry leaves and saute until slightly brown.
• Now add all the powder spices i.e. coriander, chilli and turmeric and saute for 1 minute.
• Add 1/5th of the coconut milk with 1 glass water and the turmeric juice.
• Add the cleaned prawns and salt, let it cook on low fire. When the prawns are half done add cut tomatoes and cook until fully done.
• Add rest of the coconut milk and let it simmer until the gravy is of the required constituency.

Sambar

Ingredients:

1. 1/2 cup tuver dhal (found in any Indian shop)


2. 3 tblsp. sambar powder


3. 3 cups chopped cubed vegetables (like carrot, okra, potato, drum sticks etc.)


4. 2 Red dried whole chillies and shallots sliced


5. 1 tsp. mustard and a few curry leaves


6. Tamarind water and salt as required


7. 1 table spoon oil

Method:

• Cook dhal in a pressure cook until 2 whistles are over.


• Add all the cut vegetables, salt, tamarind water and pressure cook it for a whistle more.


• Heat oil and splutter the mustard seeds in it. Add the Sambar powder, redchillie, sliced shallots and curry leaves and saute.


• Add this to the cooked dhal and vegetables.


• Serve it with dosa, idli or rice.

Dosa

Ingredients:

1. 1 1/2 cup white rice


2. 1/2 cup black gram dhal


3. salt to taste

Method:

• Soak white rice in water for 12 hours.


• Soak black gram dhal also separately.


• Grind the black gram dhal and rice separately in a grinder to a fine paste. Mix them together. Keep it overnight for the dough to rise.


• Add salt to the dough and prepare dosa after applying oil to the dosa tawa and there is no need of oil if it is a non stick tawa.


• Serve with Sambar.

Kerala Fish Curry

Ingredients:

1. 1 kg fish sliced


2. 3 dsp. chilli powder


3. 1/2 tsp. turmeric powder


4. 1/4 tsp. fenugreek powder


5. 2 tablespoon oil


6. 2 dsp. sliced shallots


7. 1 inch ginger sliced


8. 6 garlic flakes


9. A few curry leaves


10. 3 pieces of fish tamarind


11. Salt to taste


12. 1 tsp. mustard seeds

Method:

• Soak and grind chilli powder, turmeric powder, fenugreek powder, shallots, ginger and garlic to a paste.


• Heat oil and splutter the mustard seeds.


• Roast the masala paste over slow fire.


• Add 2 cups of water to the masala and let it boil.


• Add the fish, curry leaves, tamarind and salt.


• Let the fish curry simmer till the gravy is of the required consistency and the fish is cooked.


• Serve it with rice.

Beans and Carrot Thoren

Ingredients:

1. 2 cups finely chopped beans


2. 1 cup finely chopped carrot


3. 2 dsp. oil


4. 1/2 tsp. mustard


5. 3 shallots finely sliced


6. 2 green chillies finely chopped


7. 1/2 cup finely grated coconut or 1/4 cup dessicated coconut


8. 1/2 tsp. turmeric powder


9. 1/2 tsp. cumin powder


10. salt to taste


11. A few curry leaves


12. 2 tblsp. water

Method:

• Splutter the mustard seeds in hot oil.


• Add the sliced shallots, curry leaves and chopped green chillies and saute until lightly brown.


• Add the turmeric powder, cumin powder and the chopped beans and carrot.


• Add water and coconut, mix, cover and cook on slow fire until the mixture is done and water is all absorbed.


• Serve with rice.