Vegetable Cutlet

Ingredients

1.  Potato- 2 nos
2.  Onions - 2 nos(chopped)
3.  Green Peas - 1/4 cup
4.  Beans - 1/2 cup
5.  Carrot- 1/2 cup
6.  Ginger-Garlic paste- 2 tsp
7.  mustard- 1 tsp
8.  Coconut / Vegetable oil - 2 tsp
9. Salt - As reqd
10.Chilly powder- 1 tsp
11.Turmeric powder - 1/4 tsp
12.Coriander powder - 1 tsp
13.Garam masala powder - 1/4 tsp14. 1 tsp Maida/all purpose flour mixed in warm water or egg white ( this is for dipping the cutlets)
15.Bread crumbs 
16.Curry leaves- 2 tsp


Preparation Method

1) Boil and vegetables ,allow it to cool and mash it with your hand.


2) Heat a small amount of oil in a pan.

3) Saute curry leaves, ginger-garlic paste and onion.

4)When they turn golden brown, add chilli powder, coriander powder, garam masala  powder, turmeric powder and saute for 3 minutes.

5)Add the mashed vegetables, salt and mix well.

6)When the mixture is cool, make an oval or round shape and keep it aside.

7)Heat enough oil for Vegetable Cutlets to simmer and dip each cutlet in the egg/maida  and on the breadcrumbs and into the oil.

8)When both sides of Vegetable Cutlet are golden brown, remove from the oil.

:- Vegetable Cutlet is ready.

Kerala Fish Curry

Ingredients

1.  Fish - 250 gm
2.  Onions - 1 no(Sliced)
3.  Turmeric powder - 1/4 tsp
4.  Chilly  powder - 11/2 tsp
5.  Fenugreek powder- 1/4 tsp
6.  Ginger-Garlic paste- 2 tsp
7.  mustard- 1 tsp
8.Coconut / Vegetable oil - 2 tsp

9.Salt - As reqd

10.Cocum- 2 nos

11.Curry leaves- 2 tsp

12) Water - 2 cup

Preparation Method

1)Clean the fish pieces and marinate it with salt and turmeric powder for half an hour.

2) Mix the ingredients 4 and 5  to a paste alone with 1 tsp ginger-garlic paste.

3) Heat oil in a kadai.Sputter the mustard seeds.

4) Add chopped onion,remaining ginger-garlic paste and curry leaves.

5) Fry the mixture till the onion is transparent on medium flame.

6) Now add the ground masala and fry until the aroma rises.

7) Add the soaked cocum,salt and 2 cups of water

8) Gently ladle in the fish pieces and cook it half covered till it boils.

9) Remove the lid and allow to simmer on low heat till the gravy thickens and the fish is cooked.

Dal Fry

Ingredients

1.  Toor dal- 1 cup
2.  Onions - 1 no(chopped)
3.  Turmeric powder - 1/4 tsp
4.  Chilly  powder - 1 tsp
5.  Cumin - 1 tsp
6.  Tomato - 1 no(chopped)
7.  Garlic- 1 tsp
8.Coconut / Vegetable oil - 1 tsp

9.Salt - As reqd

10.Green Chillies-1 tsp

11.Coriander leaves- 2 tsp

Preparation Method

1) Wash dal properly and soak it in 2 cups of  water for about half an hour.

2) Pressure cook the dal until its done.( mostly 3 whistle)

3) Take oil in a kadai and heat it.

4) Add chopped garlic,onion,cumin seeds and green chillies.

5) Fry the mixture till the onion is transparent on medium flame.

6) Now add chopped tomato, turmeric powder, chilli powder and salt and fry for 2-3 minutes.

7) Pour the mixture into cooked dal , mix well and boil it for 2 minutes.

8) Serve it garnished with chopped coriander leaves.

Special Chicken Curry

Ingredients

1.  Chicken- 250g
2.  Onions - 3(chopped)
3.  Coriander powder - 2 tsp
4.  Turmeric powder - 1/4 tsp
5.  Chilly powder - 2 tsp
6.  Garam Masala powder- 1/2 tsp
7.  Tomato - 2(chopped)
8.  Capsicum - 3 dsp(chopped)
9.Ginger garlic paste- 2 tsp
10.Curd - 2 tsp
11.Coconut / Vegetable oil - 2 tsp

12.Salt - As reqd

13.Curry leaves- 2 tsp

Preparation Method


1) Cut chicken into small pieces and clean and drain the water.

2) Roast 1 tsp ginger-garlic paste,1 tsp chilli powder, 1 tsp coriander powder and turmeric powder together in a pan without adding oil in low flame till the raw smell goes.

3) Marinate the chicken pieces with the roasted masala, garam masala , curd and salt for 2 hr.
4) Heat oil in a pan.
5) Add remaining ginger-garlic paste, chopped onion, capsicum,curry leaves and saute till onion turns transparent.
6) Add the chopped tomato and saute till it turns pulpy.
7) Add the remaining chilli powder, coriander powder and saute well till the raw smell goes

8) Now add the marinated chicken and saute for 5 minutes.

9) Add 1 cup of water and mix it well .

10 Cover it with a lid and cook on medium flame until the chicken is done.

: Instead of pan,pressure cooker can also be used. Cook the chicken till 3 whistle.
: Serve hot with chappatis, naan,kappa or rice

Chemmen Capsicum Masala

Ingredients
1.  Prawns- 250g
2.  Onions - 3(chopped)
3.  Coriander powder - 1 tsp
4.  Turmeric powder - 1/4 tsp
5.  Cumin powder - 1/2 tsp
6.  Garam Masala powder- 1/4 tsp
7.  Green Chilli(medium)- 5 nos (chopped)
8.  Tomato - 2(chopped)
9.  Capsicum - 3 dsp(chopped)
10.Ginger garlic paste- 1 tsp
11.Lemon - 1 tsp
12.Coconut / Vegetable oil - As reqd
13.Salt - As reqd


Preparation Method


1) Clean prawns and marinate it with turmeric powder, lemon and salt for 2 hr.
2) Heat oil in a pan.
3) Add ginger-garlic paste, chopped onion, green chilli and capsicum and saute till onion turns transparent.
4) Add the chopped tomato and saute till it turns pulpy.
5) Add the powders and saute well till the raw smell goes
6) Now add prawns and 1 cup of water and allow it to boil by closing the lid for 10 minutes
7) Remove the lid and allow to simmer on low flame till the gravy thickens and the prawns is cooked.

: Serve hot with chappatis, naan or rice.

Kerala Fish Fry

Ingredients


1. Fish  - 250g
2. Small Onions(Kunjulli) - 5 nos
3. Chilly powder - 2 tsp
4. Turmeric powder - ¼ tsp
5. Salt - As reqd
6. Pepper powder-¼ tsp
7. Coconut oil - As reqd


Preparation Method


1) Grind the ingredients 2 to 6  to a fine paste.
2) Clean the fish and marinate it with the paste for 1 hr.
3) Shallow fry in coconut oil and make sure that both sides are cooked evenly.


: Server fish fry hot with rice.