Non vegetarian dishes

1. Chicken Curry

INGREDIENTS

1. Chicken washed and cleaned. ( Marinated in ginger-garlic paste, lemon juice, Chilly powder, turmeric powder, pepper powder and salt )

2. Tomato purée- 4 whole tomatoes ( into a fine paste )

3. Oil -4 tablespoon

4. Ginger- Garlic Paste- 3 teaspoon

5. Chopped green chilly- 4

6. Turmeric powder -¼ teaspoon

7. Chilly powder -1/2 tablespoon

8. Coriander powder – 1 tablespoon

9. Salt to taste

10. Coriander leaves to garnish

11. Pudina leaves to garnish

12. Capsicum ( Optional )

13. Garam masala –( freshly and coarsely grounded cloves, Peppercorn, Black cumin seeds ( Shahi jeera ), Cinnamon ).

14. Fried onion to garnish

Preparation

1. Heat oil in a pan and add the ginger- garlic paste, chopped green chilly and sauté.

2. When the raw smell disappears add the tomato purée and sauté it for some time.

3. Now add the turmeric, chilly and coriander powder into the purée and stir fry the masala until the oil comes separate.

4. When the masala is fully cooked add the chicken pieces into it and add water and salt as required. Leave the chicken to cook well.

5. When cooked add the grounded garam masala over the curry and bring it to boil.

6. Garnish the curry with coriander leaves, mint leaves, and fried onions. If preferred we can also add capsicum stir fried in oil to the curry for taste. The tasty chicken curry is ready to serve.

2. Chicken curry cooked in roasted coconut paste

INGREDIENTS

1. Chicken pieces ( marinated in turmeric powder, chilly powder and salt. )

2. Chopped ginger

3. Chopped garlic

4. Chopped green chilly

5. Sliced Onion

6. Turmeric powder- ½ teaspoon

7. Chilly powder-1/2 tablespoon

8. Coriander powder- 1 tablespoon

9. Garam masala -1 tablespoon

10. Whole red chilly

11. Curry leaves

12. Grated coconut

13. Pepper balls

14. Coconut oil.

15. Salt to taste

Preparation

Roast the grated coconut, whole red chilly, pepper balls and curry leaves in a pan until it turns into a golden brown colour. Grind the mixture very well in a mixer grinder and make it to a fine paste.

1. Heat oil in a pan. Add the chopped ginger and garlic and saute.

2. Now add the sliced onions, chopped green chilly and stir fry it until the onion turns golden brown.

3. Add the turmeric, chilly, coriander and garam masala into the pan and stir fry it until the masalas are fully cooked. Add water if required.

4. Now add the marinated chicken into the masala and leave it to cook with added salt.

5. When the chicken pieces are sautéed , add salt, the roasted coconut paste into it. When the chicken is fully cooked in the roasted coconut paste, add some curry leaves.

6. After a boil switch off the gas. The chicken curry is now ready to serve.

3. Egg masala

INGREDIENTS

1. Eggs -4 ( Boiled, cooked and de shelled )

2. Chopped ginger

3. Chopped garlic

4. Chopped green chilly

5. Chopped Onion

6. Turmeric powder – ¼ teaspoon

7. Chilly powder -1/2 tablespoon

8. Coriander powder -½ tablespoon

9. Egg masala or chicken masala - ½ tablespoon ( Optional )

10. Salt

11. Oil

12. Coriander leaves

Preparation

1. Heat oil in a pan and add the chopped onion and sauté.

2. Then add the chopped ginger, garlic and green chilly. Sauté them.

3. Add the turmeric powder, chilly, coriander and egg masala powder into the pan

4. Stir fry the masala very well and cook the masala with required salt and water.

5. When the curry boils add the eggs half slitted into the curry.

6. Garnish with coriander leaves and egg masala is ready to serve.

If preferred add some tomato sauce into the curry.

You can also try for egg curry recipe using the same recipe by adding coconut mik into the curry. But in that case the coriander leaves is substituted by curry leaves and the coconut milk should not be added when the curry is at boil.

4. Squid- Oyster thoran ( Kanava- kakka thoran )

INGREDIENTS

1. Squid – cleaned and chopped

2. Mussels – cleaned

3. Grated coconut

4. Small onion-3

5. Green chilly

6. Ginger

7. Curry leaves

8. Pepper powder

9. Coconut Oil

Preparation

1. Mix the grated coconut, small onion, green chilly and ginger in to a coarse paste in a mixer grinder.

2. Mix the paste with the cleaned and washed raw squid and oyster very well using hands and keep it aside.

3. Heat coconut oil in a pan and add the mixture into the oil. Leave it to cook with added salt and pepper powder. ( Keep stirring the mixture or it might burn )

4. When the mixture is fully cooked garnish with curry leaves and is ready to serve.

5. Tuna Thoran ( choora thoran )

INGREDIENTS

1. Fish tuna ( Cooked and chopped into fine pieces. If canned-2 tins, drain the water away.)

2. Kudam puli -3 soaked in hot water ( Gamboges )

3. Chopped small onion

4. Chopped green chilly

5. Chopped garlic

6. Chopped ginger

7. Turmeric powder

8. Chilly powder

9. Pepper powder

10. Salt to taste

11. Curry leaves

12. Coconut oil

Preparation

1. Heat coconut oil in a pan. Add the chopped onions, garlic, ginger, green chilly and curry leaves to sauté.

2. When sautéed, add the tuna fish. Cook it with added salt.

3. Remove the extract from the kudam puli and put only the kudam puli into the dish. Do not use the extract.

4. Add the turmeric powder, chilly powder and pepper powder and stir fry.

5. Leave the fish to cook. Stir it at intervals or it might burn. When the fish is fully cooked, it is ready to serve.

6. Fish Curry ( meen mulakku vachathu )

INGREDIENTS

1. Fish ( cleaned )

2. Mustard seeds

3. Chopped onion

4. Green chilly -slitted

5. Chopped ginger

6. Chilly powder

7. Turmeric powder

8. Tomato

9. Kudam puli ( Gamboges ) or valam puli ( Tamarind )as prefered

10. Salt to taste

11. Curry leaves

12. Oil

13. Uluva ( Fenugreek -roasted and grounded )

Preparation

1. Heat oil in a traditional chatti if available, or a thick bottomed pan. Splutter the mustard seeds

2. Add the chopped onion, ginger, curry leaves and slitted green chillies.

3. When sautéed, add the turmeric powder, chilly powder. Also add the tomatoes and cook the masala very well.

4. Add the tamarind extract now into the curry. If kudam puli is used, extra water need to be added for the gravy.

5. Bring the curry to a boil with added salt.

6. When curry is boiled for some time, add the fish pieces. Leave the curry to simmer until the fish is fully cooked.

7. Before taking out of the gas, also add the fenugreek powder. The spicy meen mulakku vachathu is ready to serve.

7. Fish curry cooked in coconut

INGREDIENTS

1. Fish ( cleaned )

2. Chopped onion

3. Chopped tomato

4. Ginger

5. Slitted green chilly

6. Turmeric powder

7. Chilly powder

8. Grated coconut

9. Salt

10. Kudam puli ( Gamboges ) or valam puli (Tamarind )as prefered

11. Fenugreek powder ( Uluva Powder )

12. For tadka : Chopped small onion, Mustard seeds, curry leaves.

Preparation

1. Grind the grated coconut with turmeric and chilly powder into a fine paste.

2. Mix the sliced onion, chopped tomato, green chilly, Chopped ginger, Salt and the coconut paste with the tamarind extract or the kudam puli with added water as prefered, in a chatti. Mix the ingredients very well with the hands.

3. Now switch on the gas and let the mixture cook very well.

4. When the gravy is cooked to perfection, add the fish pieces.

5. Simmer until the fish is cooked. Now add the fenugreek powder.

6. When cooked remove it from gas and do the tadka : Heat oil in a pan and splutter the mustard seeds, chopped small onion and curry leaves.