Coriander Chicken

Ingredients:
Chicken - 1/2 kg
Onion chopped - 1
Garlic chopped - 1 tsp
Ginger chopped - 1 tsp
Coriander powder 1 1/2 tsp
Chilli powder - 1/2 tsp
Pepper powder - 1/2 tsp
Garam Masala - 1 tsp
Coriander leaves - 5-6
Yogurt - 1/2 cup
Cloves - 2
Mace - 2
Salt to taste
Oil
Mustard seeds

Preparation Method
Clean and cut the chicken pieces,Pat dry it
Combine ,1/2 tsp of coriander powder ,Chilli powder,pepper powder and 1/2 tsp of garam masala with yogurt to make a marinade
Marinate the chicken pieces with paste and keep it for 2 hours
Heat oil in a pan ,Add mustard seeds,let them pop up
Add chopped onions,ginger and garlic and toss it for 2 minutes
Add Coriander leaves and sauté it till they are soft .Put remaining powders ,cloves and mace and toss it for a minute
Now add the marinated chicken pieces and combine it well.
Sauté it well for 6-7 minutes,stirring occassionaly so that it wont stick to the bottom.
Pour 1 cup water to the pan ,cover it with a lid and cook till the chicken is done.
Now uncover it,let the chicken cook on a medium flame for 6-7 minutes,so that the gravy gets thicker......
Serve Warm!!

Beetroot Mezhukkupuratti

Ingredients:
Beetroot cut lengthwise - 2
Shallots/onion chopped - 1 small
Garlic crushed - 1 1/2 tsp
Ginger crushed - 1 tsp(optional)
Green chiles - 3 half slit
Red chilli powder - 1/2 tsp
Crushed peppercons - 1/2 tsp
Mustard seeds
Curry leaves
Oil
Salt to taste

Preparation Method
Clean and cut the beetroot lengthwise
Heat oil in a pan and add mustard seeds.When they pop up add curry leaves chopped onion,crushed garlic ,ginger , and green chiles and sauté  it for 2-3 minutes
Add red chili powder and fry it for a minute
Now add the beetroot pieces , mix it well,cover it with a lid allow it to cook in a medium flame for 3-4 minutes. Add 1/4 cup water if needed
Remove the lid and simmer it for another 6-7 minutes, for the excess water to get absorbed and beets to get sauteed well
Add crushed pepper cons  and toss it well
Remove from heat and serve warm

Cauliflower mezhukkupuratti

Ingredients:
Cauliflower - 1 medium
Onion chopped - 1 small
Chili flakes - 1 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp(optional)
Crushed ginger and garlic - 1 tsp
Oil
Salt to taste 
Mustard seeds
Curry leaves


Preparation Method
Cut the cauliflower into florets leaving the leaves and the stem
Bring three cups of water to boil and add the  cauliflower florets and a little salt
Boil it for 4-5 minutes and drain.Let it cool
Add red chilli powder , turmeric powder and garam masala to the cauliflower and marinate it well , set aside for 10 minutes
Mean while heat oil in a pan and add mustard seeds .When they pop up add curry leaves and onions and sauté it well .When they are soft add crushed ginger , garlic and toss it well
Add red chili flakes and combine well
Stir in the marinated cauliflower , salt and sprinkle 2 tspns of water and simmer it for 10-15 minutes, stirring frequently
Stir fry it till they are cooked and sauteed well.Remove from heat and 
Serve warm

Mushroom Roast

Ingredients:
Mushroom - 2 cup
Onion chopped - 2 medium
Ginger chopped - 1 tsp
Garlic chopped - 1 tsp
Tomato chopped - 1 large
Red chilli powder-  1 1/2 tsp( reduce it if u do not want it to be very hot)
Garam masala - 3/4 tsp
Salt to taste
Oil
Curry leaves
Coriander leaves


Preparation Method
Clean and cut the Mushroom into half or big chunk pieces
Crush the ginger and garlic in a mortar and pestle or coffee grinder(i always use coffee grinder for all my small grindings ;) )
Heat oil in a pan and sauté chopped onions.this will take about 7-8 minutes
When the onion is well sautéed and turns brown add crushed ginger and garlic and stir fry it for 2-3 minutes and add chopped tomatoes and toss it well for 3 minutes.
Now stir in the chopped mushrooms and stir fry it ( for say about 6-7 minutes)
.Sprinkle a couple of tspns of water( if necessary) and sauté for 3-4 minutes.
Add red chilli powder, garam masala , salt , curry leaves and 1/2 cup of water and cook it covered for 5 minutes ( here is the problem with all i guess...Try adding a couple of tspns of water instead of 1/2 cup) Or you can cook it uncovered...
Uncover it and simmer it for a couple of minutes until the gravy is thick or dry(okie my readers gets it as gravy always...Do dfnyly roast it by simmering for some time...or dont add even 1/2 cup of water..reduce the amount of water you use.. i did simmer it for some time otherwise how will i get what you see in  the pic ;)
Garnish with chopped coriander leaves 
Serve warm with Chapati, Mango rice or coconut rice

Sambar

Ingredients:

Toor dal - 1 cup

Onion chopped - 2 nos

vegetables chopped- 1 1/2 cup (potato,okra,drumstick,carrot,beans,cucumber,any vegetables you like)

green chillies chopped - 2-3 nos

Tamarind pulp - 1 1/2 tsp

Chilli powder - 1 tsp

turmeric powder - 1/2 tsp

Sambar powder - 2 tsp

Asafoetadia - 2 pinch

Salt to taste

Oil

Curry leaves

Mustard seeds

red chilli

Preparation Method

• Cook toor dal in a pressure cooker or any cooking vessel by adding salt water and onion chopped and 1/4 tsp of turmeric powder
• Dissolve tamarind pulp in water add chilli powder,turmeric powder, Sambar powder and Asafoetadia to make a paste
• Add the chopped vegetables to the cooked toor dal and add the tamarind - spice paste,salt and green chillies(Add water if needed..i usually add 1 1/2 cup water)
• Cook it again in a pressure cooker for 1 whistle .After you open the cooker.slow cook it again for 5 minutes,depending on the thickness you want for the sambar
• Heat oil in a pan and add mustard seeds.When it starts to splutter add red chilies and curry leaves
• Pour it over the sambar

Karimeen Fry

Ingredients:
Karimeen/Pearl Spot - 1 nos (Available in kerala stores in US by Narmada Brands)
Ginger- Garlic paste - 1/2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Fenugreek Powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt to taste
Oil for frying
Curry Leaves
Preparation Method
Mix all the powders and salt and adding a little water make a paste with it.
Apply the paste to the fish and refrigerate it for atleast 2-3 hours
You can deep fry or shallow fry it as per your choice!!!!!( Add curry leaves while frying)

Varutharacha Meen curry

Ingredients:-

Fish - 1/2 kg ( You can use any fish , i used Salmon ,thats y the fish pieces are red)

onion chopped - 1 small

Crushed ginger and garlic - 1 tsp

Green chiles slit lengthwise - 3

Crushed pepper corns - 1 tsp

turmeric powder - 1/4 tsp

Kodampuli/ Kokum/Fish tamarind - 2-3

Salt to taste

Mustard seeds

Curry leaves

Oil

For roasted coconut paste

Grated coconut - 1 cup

Chili powder - 1/2 tsp

Coriander powder - 1 tsp

Shallots - 3-4

Fennel seeds - 1/2 tsp

Preparation Method

Clean and cut the fish into medium pieces.Soak Kudampuli in 1 cup of water and set aside

Heat 1 tsp of oil in a pan and add the grated coconut , shallots and fennel seeds. dry roast them by stirring continously. When they  start to turn brown add red chilli powder and coriander powder and fry for a minute or so and remove from heat. dont forget to toss it continuously because it can easily get burned. Add the chilli and coriander powder only in the end , otherwise it will get burnt fast. let it cool and grind them to a paste by adding very little water. I use , as always, coffee grinder for all my small deeds .

Heat oil in a pan and add mustard seeds.when they pop up add curry leaves, green chiles, crushed ginger and garlic, toss them for 2 minutes and then add chopped onion and sauté well for a couple of minutes . 

when they are soft add  turmeric powder and the soaked kudampuli along with water and mix well. add 1 or 1  1/2 ( depends on the qty of fish)more cup of water  and add the fish pieces, salt and crushed peppercorns .Cover it with a lid and simmer it for 8-10 minutes.Uncover the pan and add the roasted coconut paste and simmer for another 10-12 minutes, until the gravy gets a little thick( ur choice, some like it loose) and the fish pieces still hold its shape.

Remove from heat and serve warm

Chicken 65

Cuisine:    Andhra Cuisine

Servings:  2 Adult(s)

Ingredients

Chicken pieces - 15 nos
(small one inch cubes)
Lime juice - 2 tbsp
Red food colour - A few drops
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander & cumin(Jeerakam) powder - 1/2 tsp
Masala powder - 1/2 tsp
Salt - As reqd
Oil for frying
Curry leaves - 6 or 7 leaves
Green chillies - 5 nos
(slit vertically)
For salad:
Onion(small) - 1 no
(vertically / thinly sliced)
Lime juice - 2 tbsp
Red chilly powder - 1/2 tsp
Salt - As reqd

Preparation Method

1)Clean the chicken cubes and dry well with a paper towel.
2)Mix together lime juice, red food colour, chilly powder, turmeric powder, coriander powder, cumin powder, masala powder and salt.
3)Rub well this mixture onto the chicken pieces.
4)Cover and store in the refrigerator for at least 3 hours.
5)After 3 hrs, remove and thaw at room temperature.
6)Add oil in a wide skillet and fry the chicken pieces in batches.
7)Keep on medium or low medium flame to allow the inside to cook well.
8)Remove and place in the paper towel to drain off the excess oil.
9)Remove the excess oil and saute curry leaves and green chillies in the same pan.
10)Add the chicken pieces and fry for a couple of minutes.
For making the salad:
1)Mix together thin slices of an onion, lime juice, red chilly powder and salt
:- Serve the fried Chicken 65 with the onion salad.

Tips:
i)Allow enough space in the skillet to turn the pieces. Don`t crowd the skillet with pieces.
ii)Deep frying is not required. It`s enough, if the lower half of the chicken pieces are in oil.
iii )Don`t use high heat for frying. Wait until the chicken pieces are rich brown colour