Kerala Duck Curry

Ingredients:

Duck - 1 kg
Tomato - 1
Onion - 3
Chilly powder - 2 tbsp
Coriander powder - 2 tbsp
Ginger - 1 piece 
Green chilly - 5
Garlic - 3 cloves
Turmeric powder - ½ tsp
Garam masala - 1 tbsp
Coconut oil - 1 desertspoon
Mustard - ½ tsp
Curry leaves - 2 stem
Salt - As required
Coriander leaves for garnishing


Method:

Clean Duck and cut into pieces.

Slice Onion, Ginger, Green chilly and Garlic.

Make a paste of Chilly powder, Coriander powder and Tomato. 
Heat oil in a kadai, splutter mustard and the sliced items, sauté well.

Add Curry leaves, tomato paste and stir.

Add duck pieces, salt and water.

When the Duck starts cooking add Garam masala.

Keep in low flame till the Gravy becomes thick.
 
Garnish with Coriander leaves.

Sweet Corn Vegetable Soup

Ingredients:

1 cup corn
3 cups water
1 tbsp Corn flour
Salt to taste
Bit of Sugar (optional)

Boiled peas and small pieces of carrot, coriander leaves (optional)
1/2 tsp Soya sauce
1/2 tsp chilli sauce


Method:

Cook the corn and keep some seperately. Grind the remaining corn with little peas.

In a pan, add water, grinded corn and corn flour and mix well on low flame.

Add the remaining ingredients and when the soup becomes thick. Now add the boiled peas, small pieces of carrot and the corn kept seperately. Garnish with very few coriander leaves and serve.

Aloo Bonda

Ingredients:


1/2 kg boiled potatoes
1/2 tsp lemon syrup
2 tsp oil for cooking and more to fry
1 cup bengalgram flour (besan)
1/2 tsp red chilli powder
Few curry leaves
Green chillies as per taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp mustard seeds
2 tbsp rice flour
Salt as per taste
Bit of asafoetida


Method:

Heat oil, add mustard. When it splutters, add green chillies, turmeric, curry leaves and boiled mashed potatoes. Add salt and cook for 2 minutes. Add lemon juice and finely chopped coriander leaves. Make balls of these.

Make a thick batter of bengalgram flour, rice flour, salt, asafoetida and red chilli powder. Heat oil, dip the potato balls in the batter and deep fry till golden brown all over.

Pav Bhaji

Ingredients:

A packet of pav
1/4 kg boiled potatoes
2 tsp tomato puree
1/2 capsicum
2 tsp oil
3 tbsp butter
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder

1/2 tsp ginger paste
1 tsp pav bhaji masala powder
Salt to taste
Finely chopped coriander leaves to garnish
Butter to toast the pav

Method:

Heat oil, add cumin seeds. (I have not used onions, if you would like to - you should add it at this stage and saute till it turns pinkish in colour). Add the tomato paste, ginger paste, turmeric powder, red chilli powder, pav bhaji masala powder, salt and 1/4 cup water. Allow it to cook for five minutes.

Add finely chopped capsicum and mashed potatoes. Cook for two minutes, add butter and cook for another three minutes. Garnish with finely chopped coriander leaves.

Toast the pav on both sides using butter as per taste.

Serve pav and bhaji with a piece of lemon and finely chopped onions (optional).

Ingredients-1:

Turkey/chicken (boneless, skinless) - 1/2 lb (app. 250 gms)
Ajinomoto - 1/2 tsp
Pepper powder - 2 tsp
Egg - 1
Corn flour - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Oil - for frying

Ingredients-2:

Cumin Seeds - 1/4 tsp
Curry leaves - 5
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Red food colour - 1/4 tsp
Red Chilly Garlic Sauce - 3 tblsp
Ginger garlic paste - 1 tsp
Garlic - 5-6 cloves(minced)
Oil - 1 tblsp
Salt - to taste
Cilantro - for garnish (finely chopped)
Oinion - for garnish (chopped lengthwise)
Lemon juice - few drops




Method:


1. Wash and cut boneless skinless turkey/chicken into bite size pieces.
2. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes.
3. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring
continuously to avoid burning.
6. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.

DEEP FRIED FISH

Ingredients:

700 gms steaks with bone fish 

Salt To Taste

1 tbsp lemon juice 

1 1/4 cup fresh green coriander

6 green chillies 

4 - 6 cloves garlic peeled

3/ 4 cup plain yogurt 

oil for deep frying

Method:

• Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
• Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
• Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
• As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
• Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
• Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
• When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
• Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
• Fry all the pieces of fish this way.
• Serve the fried fish hot with green chutney.

KERALA FISH CURRY

Ingredients:




400 gms fish pieces 
1/2 cup chopped onion 
1 tsp chopped ginger
2 tbsp tamarind pulp 
1/2 cup coconut milk 
1/2 cup fresh grated coconut 
2 dry red chili 
1 tsp red chili powder 
1 tbsp soaked rice 
1 tsp cumin seeds 
2 tsp coriander seeds 
1/2 tsp turmeric powder 
2 tbsp oil 
Salt To Taste



Method:

• Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
• Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
• Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
• Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
• Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
• Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
• Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Moru Curry

Ingredients:

2 cups Sour curd

1/2 tsp Turmeric powder

Salt to taste

Asafoetida- a bit

2 tbsp Rice flour

Curry leaves-few

2 tsp Oil

1 tsp Mustard Seeds

To be grinded to a paste-

1/2 tsp Cumin seeds

2 Green chillies

1 tsp Coriander seeds

1 tsp Bengalgram dal

2 tsp Grated coconut

Method:

Roast coriander seeds and bengalgram dal till golden brown. Now grind it along with other masala ingredients to a fine paste.

Add turmeric powder, salt, asafoetida, curry leaves and rice flour to the curd along with some water and mix well.

Now add the masala paste to the buttermilk and cook till it becomes thick. Dont cook it for long.

Heat oil in a seperate pan and add mustard seeds. Add this to the Curry.

You can add cooked ladies finger or pumpkin to this Curry.

Cauliflower biriyani

Ingredients:

1 cup basmati rice

2 onions sliced lengthwise

1 small cauliflower-cut into florets

2 tsp oil

1 tsp cumin seeds

1 green chilli slit into half

Bit of asfoetida

Few cashew nuts

Few curry leaves

1/2 tsp turmeric powder

1 tsp garam masala powder

Salt to taste

1/2 cup beaten curds

Finely cut coriander leaves

Method:

Soak the rice for 1/2 hour in sufficient water. Heat oil and add cumin seeds. When it splutters, add green chillies, cashews and roast till it starts turning golden brown. Add asafoetida, curry leaves, onions and fry for 2 mins. Add the cleaned cauliflower florets, rice (after draining the water) and cook for 2 mins. Finally add 2 cups of hot water, salt, turmeric, curds, garam masala powder and mix well.

Transfer to a vessel and pressure cook. Garnish with fried onions, cashews and coriander leaves.

Serve hot with raita 

Rajma pulav

Ingredients:


1 cup kidney beans soaked overnight and half cooked
1 cup basmati rice soaked for 1/2 hr
2 tsp oil
1 tsp cumin seeds
2 cloves
Small piece of cinnamon
1 Bayleaf
2 tbsp tomato puree
1 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Finely chopped coriander leaves
Roasted cashews and raisins



Method:

Heat oil, add cumin seeds, cloves, cinnamon and bayleaf. Fry for a minute and add tomato puree, garam masala powder, turmeric powder, red chilli powder and salt. Mix well and fry for 2 mins. Drain the water from the soaked rice and add the rice to the fried masala. Mix till dry and add 2 cups of water. Add the half cooked beans and transfer to a vessel. Pressure cook for 2 whistles.

Use a fork to seperate the grains. Garnish with finely chopped coriander leaves.

Serve with raita of your choice.

Ghee Rice

Ingredients:

1 cup rice(for basmati, water is 2 cups and for normal sona masuri rice, 2.25 cups of water)

Salt to taste

2 tbsp ghee

1/2 tsp black pepper

1 cardamom

Few roasted cashews

2 cloves

Finely chopped coriander leaves.

Method:

Soak the rice for about 15 to 20 minutes. Drain out the water

Heat ghee, add black pepper, cloves and cardamom. Add the rice and roast well in ghee. Add water and salt to it and pressure cook it.

Garnish with roasted cashews and coriander leaves.

Stuffed idli roast

Ingredients:

Idli batter
Potato sabzi

Oil.

Method:

Potato sabzi is boiled and cubed potatoes roasted with turmeric, red chilli powder, salt and tempered with mustard seeds and bengalgram dal. Can add some chopped coriander leaves too for taste. Pour idli batter to half the idli plates. Put a little bit of sabzi and pour little more batter to cover it. Steam it like regular idlis. Cool and cut into four pieces. Roast them with little oil.

Serve hot with chutney/sambar.

MASALA CHAPPATHI

Ingredients:

Wheat flour - 2 cups
fresh thick curd -1/2 cup
Milk - 1/2 cup
Roasted cumin - 3/4 tsp
(powder coarsely)
Powder salt - 1 tsp
Red chilli powder  - 1 tsp
Dry mango powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Oil - 5 tsp (for the dough )
more oil for frying



Method:

Mix  all the dry ingredients in a mixing bowl.
Pour curd,milk and knead to a smooth dough.
keep closed for 3 to 4 hours.
Make chappathis as mentioned previously.
Fry on a hot tawa using oil for both sides while frying.


Yield: 12 chappathis.

Caloric value:

1 chappathi - 93 calories.