FISHMOLI

Ingredients:

kingFish-250g
ginger garlic paste-1tsb
Green Chillies-4
Black Peppercorns-10
Turmeric powder-1 pinch
lemonjuice-2tsp(optional)
Tomato-2-medium-sliced
Onion-1 large-sliced
Coconut milk-thin-1 cup
Coconut milk-thick-half cup
Curry leaves-1 sprig
Salt-as required
Coconut Oil-as required

Method:

Marinate fish with a pinch of turmeric, salt and lemon juice and keep it aside for 10 minutes

fry eacfh sides for 1minut

Heat oil in a large mouthed vessel(meen chatty) and add curry leaves and onions. They become translucent add ginger garlic paste, pepper corns & tomato.Fry for 4-5 minutes.

Add turmeric powder; thin coconut milk, salt and fish pieces

.Close the vessel and allow the fish pieces to cook in this gravy till the pieces are well cooked. Now add the thick coconut milk and cook another 3 minutes .
Remove from heat.Garnish with curry leaves.
Serve with rice,appam idiyappam,chapathi etc

APPAM&MUTTON STEW

Appam

Basmati rice -2cups
cooked basmati rice -3/4 cup
Salt -to taste
Sugar -1 tbsp
yeast -1/2 tbsp
Coconut milk -1cup

Method of preparation

1. Grind all ingredients together.
2. Keep the mixture to ferment for 7 to 8 hours.
3. Heat the appam thava (the special vessel for making appam), rub a little oil and pour some batter into it.
4. Turn the batter around in the thava and make it into a round with thin edges and a thick middle.
5. Cover with a lid and keep it over a slow fire.
6. After the appam is ready, serve with mutton stew.

Mutton Stew

Ingredients

Mutton -250 g
Coconut milk -2cups +1cup(THIN&THICK)
Onion -2 no.s
Potatoes -2
Tomatoes -3
Green chilies -6
Garlic paste -½ tbsp
Ginger paste -½ tbsp
Pepper powder -½ tbsp
Cinnamon -1
Cloves -3
Coriander powder-1 tbsp
Coriander leaves-½
Ghee or butter -2 tbsp
Salt -to taste

Method of preparation
1.Clean, cut and wash the mutton.
2.Slice the onion, chilies and tomatoes. Peel and cut potatoes into four.

3.Add the onions, chilies, tomatoes, ginger paste, garlic paste, masala and salt to the mutton and mix well.

4. Heat the ghee and add spices. Add the mutton and fry for a while.

5. Add  thin coconut milk and cook till mutton becomes soft and water is absorbed.

6. Add the thick coconut milk and chopped coriander leaves.
7. Simmer and remove from heat.
8.Serve with appam

DATES BANANA ROLLS

Banana -2
Maida -2tbsp
Sugar -2tbsp
Dates -8
Fried cashew nuts-8
Oil -for frying

Preparation
Steam the banana and remove the skin.
Grind the banana to a smooth paste with out adding any water
Mix banana with maida and sugar
Remove the seed from dates and to be filled with cashew nuts.
Oil your palm and take small balls of ground banana.
Flatten and put dates in it. Fold the edges and press lightly.Now roll it with your hand.
Heat oil and deep fry until golden brown colour.

CHICKEN65

Boneless chicken -750gms (cut in to small pieces)
Egg -1(medium)
Ginger paste -1 table spoon
Garlic paste -1table spoon
Kashmiri Chilly powder -1table spoon
Chicken masala -2 table spoon
Yoghurt or curd -2table spoon
Red co lour (optional) -1pinch
Tomato sauce -2table spoon
Corn flour -4table spoon
Salt

Oil (for frying)
Curry leaves (for decorating)

PREPERATION METHOD
Marinate chicken pieces with all ingredients.Keep it aside for30 minutes.
Heat oil in a kadayi.Deep fry until brown.

BANANA EGG LADU

Half ripe banana -2
Egg -1
Grated coconut -4tbsp
Cardamom powder -1tsp
Sugar -4tbsp
Cashew nuts (chopped)-2tbsp
Kismis (fried) -2tbsp
Ghee -2tbsp
Oil -for frying

PREPERATION

Steam the banana and remove the skin.
Grind  banana into a smooth paste with out adding any water.
Beat egg with sugar. Heat 2tbsp ghee in a frying pan; firstly fry the cashew nuts and kismis. Heat the remaining ghee and add the egg mixture and stir well ,till it reaches scrambled egg consistency. Add cashew nuts ,kismis and coconut
 Remove from heat and add cardamom powder


Mix everything together and make small balls.


 Heat oil in a deep frying pan and fry the balls till golden co lour.

Kerala style chicken fry(kozhi porichathu)

Chicken -1kg
Chilly powder -1tbsp
Turmeric powder -¼ tsp
Pepper powder -½ tsp
Garam masala -½ tsp
Ginger-garlic paste -1tbsp
Lemon juice -1 lemon
Corn flour/rice flour -2tbsp
Salt - to taste
Coconut oil -for frying


For garnishing
Onion (sliced) -1

Capsicum -1
Curry leaves -3springs
Tomato -1

Preparation

• Cut chicken into medium sized pieces.
• Chicken is marinated with the above ingredients and let it rest for at least 2 hours.

• Heat oil in a pan and fry curry leaves . Keep it aside .
• Fry the chicken pieces in the same oil ,on medium heat, until done(15-20minutes)
• Remove the fried pieces using a spoon and keep it aside in a plate.
• In the same oil, add sliced onions and fry till golden brown.