Ginger Chicken

Ingredients:

•Boneless Chicken 1/2 kg
•Ginger paste 1 1/2 tsp
•Onion 2 nos
•Tomato 1 no
•Dry red chilly 3 to 4
•Garlic pods 1 to 2
•Turmeric powder 1/2 tsp
•Chilly powder 2 tsp
•Mustard seeds
•Cinnamon stick 2 to 3
•Aniseed(perinjeerakam) 1/4 tsp
•Curry leaves
•Water

Preparation

Marinate the chicken with ginger paste, turmeric pdr and salt and keep it refrigerated for 4 hrs. Heat oil in a pan and add mustard seeds. When it starts spluttering, add dry chilly and garlic and roast it in medium flame. Add cinnamon sticks, aniseed and onion and fry it till it turns light brown. Add turmeric pdr, chilly pdr and salt and saute well. Add tomato pieces to it. Add chicken and mix well. Add sufficient water to it and cook well.

Fish Curry with Coconut Milk

Ingredients:

•Fish 1/2 kg
•Sliced onion 2 big
•Sliced garlic 5 to 10
•Sliced ginger 1 big piece
•Sliced green chilly 3
•Turmeric pdr 1/2 Tsp
•Coriander pdr 1 Tsp
•Chilly pdr 2 Tsp
•Thick coconut milk 1 cup
•Semi thick coconut milk 1 cup
•Kudampuli (gamboge) 2 piece
•Curry leaves
•Mustard seeds
•Salt

•Oil

Preparation

Clean and cut the fish into medium pieces. Add little water into the spice powders and keep it aside. Soak the kudampuli in little water. Heat oil in a pan and add mustard seeds. Allow it to splutter and add sliced onion, garlic, ginger, chilly, curry leaves and salt. Saute till it turns light brown. Then add the masala paste and stir it till it is void of the raw smell. Then add the kudampuli and semi thick coconut milk. Heat it in low flame and add the fish into it. Cover it and cook well. Then pour the thick coconut milk and heat it for few mins. Remove it from fire

Mutta Roast

Ingredients:

•Egg 2
•Onion 3
•Ginger paste 1/2 tsp
•Garlic paste 1/2 tsp
•Tomato sauce 1/2 tsp
•Tomato 1
•Curry leaves
•Mustard seed
•Chilly pdr 2 tsp
•Corriander pdr 1 tsp
•Garam masala 1/4 tsp
•Turmeric pdr 1/4 tsp
•Oil
•Salt

Preparation

Boil eggs and remove the shell. Heat oil in a pan. Add mustard, onion, curry leaves and saute well. When it turns into golden colour put tomato sauce, ginger garlic paste, salt and 3 powders. Mix well and saute for another couple of minutes. Add sliced tomato and water. Cook well and make it into a fine gravy. Split eggs and add it to the gravy.