FISH MOILEE

Ingredients

Onion 1 diced

Tomato 1 small

Coconut milk 1 cup

Curry leaves 5 leaves

Chopped coriander leaves 3 tbsp

Pepper powder 1/4 tsp

Coriander powder 1/2 tbsp

Green chilli 2 slit in centre

Crushed fenu greek seeds 1/4 tsp

Mustard seeds 1 tbsp

Ginger garlic paste 2 tbsp

Salt to taste

For marinate

Fish (rohu or pomfret or sheela fish) 1/2 kg

Chilli powder 1/2 tbsp

Turmeric powder pinch

Pepper powder 1/2 tbsp

Lemon juice 1/2 tbsp

Salt to taste

Coconut oil

Preparation

1. Marinate fish with the ingredients given for about 15 mts.

2. To a pan, add coconut oil and add fish and fry the marinated fish.

3. To the same oil, add mustard seeds, after it crackle, add ginger garlic paste, curry leaves, green chilli and onion. Fry well.

4. Add tomatoes, crushed fenugreek, coriander powder, pepper powder, salt, fried fish and 1/4 cup coconut milk.

5. Once the tomatoes are cooked well, add remaining coconut milk.

6. After 5 mts, turn off the flame. Garnish with coriander leaves.

7. Serve it with rice.

TINDORA (KOVAKKAI) FRY

Ingredients

Kovakkai 10 or 15

Crushed green chilli 2 tbsp

Chilli powder 1 tbsp

Cumin powder 1/2 tbsp

Coriander powder 1/2 tbsp

Hing (asafoetida) pinch

Turmeric powder 1/4 tsp

Cumin seeds 1 tbsp

Mustard seeds 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut Kovakkai lengthwise. (From one tindora we get 8 lengthwise pieces).

2. Heat a pan, add oi, mustard seeds, after it crackle, add cumin seeds, hing and turmeric powder. Fry.

3. Add crushed green chilli and kovakkai. Mix well.

4. Then add salt, cumin powder, chilli powder and coriander powder. Mix well.

5. Cover the pan and cook kovakkai in a low flame. Stir often.

6. Once the kovakkai turns tender, remove the lid and mix for about 4 mts.

7. Turn off the flame. Serve it with rice.

CHICKEN 65

Ingredients

Boneless chicken 1/2 kg

Egg 1

Ginger garlic paste 3 tbsp

Chopped ginger 2 tbsp

Chopped garlic 2 tbsp

Cumin seeds 1 tbsp

Chopped curry leaves 2 tbsp

Green chilli 3 (slit in the centre)

Pepper powder 2 tbsp

Corn flour 2 tbsp

Chilli powder 1 tbsp

Cumin powder 1 tbsp

Red colour (optional)

Chilli garlic sauce 3 tbsp

Salt to taste

Oil for fry

Preparation

1. To a bowl, add chicken, 2 tbsp ginger garlic paste, 1 tbsp pepper powder, salt and corn flour. Mix well.

2. Now add egg and mix well and fry chicken in hot oil and keep aside.

3. Heat another pan, add oil, cumin sedds, chopped ginger and garlic. Mix well.

4. Add green chillies, curry leaves and ginger garlic paste. Fry well.

5. Then add, pepper, cumin powder, chilli powder, chilli garlic sauce and salt. Add little water.

6. Finally add fried chicken. Mix well.

7. After 4 mts, turn off the flame.

8. Serve it with any rotis or rice.

CHOW CHOW DAL CURRY

Ingredients

Chow chow 1

Toor dal 1/2 cup

Coconut 1/2 cup

Cumin seeds 2 tbsp

Garlic 2 flakes

Chilli powder 1 tbsp

Turmeric powder 1/2 tsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Urad dal 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Wash toor dal and pressure cook the same for 3 to 5 whistles.

2. Cut chow chow into medium pieces.

3. Grind coconut, cumin seeds, chilli powder and garlic finely.

4. Heat a pan, add oil, mustard seeds, after it crackle, add urad dal, curry leaves and chow chow. Fry for 2 mts and add water and salt. Allow it to cook.

5. Once the chow chow get cooked, add cooked toor dal and grinded coconut mixture. Mix well.

6. Adjust seasoning. Turn off the flame.

7. Serve it with rice.

VARUTHARACHA MEEN(FISH) KULAMBU

Ingredients

Fish 1 kg ( blue tuna or sheela fish or king fish) Marinate fish by adding salt and turmeric powder for 10 to 15 mts

Drumstick 2

Curry leaves 5 leaves

Green chilli 2 slit in centre

Tamarind juice 1/2 cup or Sour mango 3 pieces

Salt to taste

For fry

Grated coconut 1 cup

Pepper corns 1/4 tsp

Curry leaves 10 leaves

Garlic 3 flakes

Coriander powder 2 tbsp

Red chilli powder 1 tbsp

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, coconut, pepper, curry leaves, garlic, coriander and chilli powder. Fry till the colour of coconut turns into dark brown. Turn off the flame and allow it to cool.

2. Grind the coconut mixture into a fine paste.

3. To a pan, add fish, grinded coconut mixture, drumstick, green chilli, curry leaves, tamarind juice, salt and little amount of water.

4. Cook the fish in medium flame for 15 mts and low flame for 10 mts.

5. Once the fish get cooked, Turn off the flame. Cover it for 3 to 5 mts.

6. Serve it with hot rice.

CHOLA TIKKI

Ingredients

Chickpeas 1 cup

Potato 2

Green chilli 2

Ginger small piece

Chopped coriander leaves 3 tbsp

Pepper powder 1/2 tbsp

Chilli powder (optional) 1/2 tbsp

Lemon juice 1 tbsp

Salt to taste

Oil for shallow fry

Preparation

1. Soak chickpeas over night.

2. Boil potatoes and chickpeas with salt. After they cooked, drain the water.

3. To a bowl, add potatoes and chickpeas amd smash with a laddle.

4. Add chopped green chilli, coriander leaves, chopped ginger, pepper, chilli powder and salt. Mix well.

5. Finally add lemon juice and mix.

6. Divide the potato, chickpeas mixture into 8 balls.

7. Make them into a small circle (tikkis) of about half inch thickness.

8. Heat thava, add oil and add tikkis and shallow fry tikkis until both sides of tikkis turns into golden brown.

9. Serve hot.

PANEER FRIED RICE

Ingredients

Long grained rice 1 cup

Onion 2

Cooked green peas 1/2 cup

Tomata 1

Ginger garlic paste 2 tbsp

Gree chilli 2

Cashew nut 10

Yogurt 2 tbsp

Coriander powder 1 tbsp

Cumin powder 1/2 tbsp

Chilli powder 1 tbsp

Garam masla powder 1/2 tbsp

Aniseeds 1 tbsp

Cardamom 3

Cinnamon 1 stick

Cloves 3

Chopped coriander leaves 3 tbsp

Salt to taste

Oil 3 tbsp

For marainate

Paneer 1 cup

Coriander power 1/2 tbsp

Chilli powder 1/4 tbsp

Cumin powder 1/4 tbsp

Garam masla powder 1/2 tbsp

Yogurt 1 tbsp

Salt to taste

Oil 1 tbsp

Preparaion

1. Marinate paneer with all the ingredients mentioned for about 1 hour.

2. To a cooker add long grained rice, 1.5 cups of water, oil and cardamom. Turn off the flame after 2 whistles.

3. Heat a pan, add oil and fry marinated paneer. Take out the paneer into a kitchen paper towel.

4. To the same oil, add aniseeds, cinnamom and cloves and fry.

5. Add chopped cashew nuts, green chilli, ginger garlic paste, salt and finely sliced onion. Saute till the colour of onion changes into golden brown.

6. Add chopped tomatoes and fry.

7. Once the tomatoes get cooked, add all the powders mentioned in ingredients section. Mix well.

8. Finally add cooked green peas and chopped coriander leaves.

9. After 4 mts turn off the flame.

10. Mix the cooked rice with this mixture and transfer it into a serving dish.

11. Top the rice with fried paneer and garnish with coriander leaves.

12. Serve paneer biryani with raita or any vegetable dish.