Prawn veggie platter

 Cleaned Prawns 1 lb., marinate with ginger garlic paste, mixed in lemon juice and salt to taste. Keep for an hour and steam cook.
Carrot 1, potato 1, onion 2, cabbage strips a handful, green peas 1/4 cup, red chilly 2, silted,
curry leaf a sprig.
Sprinkle salt and black pepper powder and
steam cook all the vegetables.
Heat a little butter in a pan, add veggies and
prawns, combine well, adjust salt and transfer
 into the serving plate.

Serve with rice and tamarind sauce.

Naimeen mulakittathu ( Seer/ King fish in red chilly sauce )

Seer fish 500 gram, cut into 4 cm cubes, marinate with salt to taste, black pepper powder
1/2 tsp., in 1 tbsp. lemon juice. Curry leaf 2 sprigs, salt to taste, shallots 7,
chopped, garlic cloves 3, ginger 2 " piece, both finely chopped, green chilly 3, silted.
Tamarind concentrate 2 tsp., Kashmir chilly powder 2 tbsp., turmeric powder 1/4 tsp.,
fenugreek powder 1/3 tsp., coconut oil 1 tbsp.
Heat oil in a wok, drop in shallots followed by garlic and ginger. Sauté till tender, add
curry powders except fenugreek, a sprig of curry leaf, sauté for 30 seconds, add tamarind
diluted in required quantity of water with salt to taste. Allow to boil add fish pieces. Allow
to cook well. Add fenugreek powder, swirl the wok to get a well mix. Garnish with curry leaves.
Serve with rice and veggies.
 

Mulaku varutha puli ( fried red chilly in tamarind sauce)

Tamarind juice 3 cups, red chilly 7, each broken into 4 , curry leaf 2 sprigs, mustard seeds 1/2 tsp.,
fenugreek seeds 1/3 tsp., shallots 3, cut into spirals, salt to taste and coconut oil 1 tbsp.
Heat oil in a shallow pan, drop in shallots, sauté till tender, drop in mustard seeds, followed by
fenugreek seeds and red chilly pieces, allow seeds to crackle, add curry leafs followed by
tamarind juice and salt. Allow to boil well. Transfer into a serving bowl.
Serve with rice.

Scrambled egg masala

Eggs 2, ( hen), tomato 1, onion 1, garlic cloves 3, ginger 1" piece, all thinly sliced, curry leaf a sprig,
green chilly 2, chopped, coconut oil 1 tbsp., Kashmir chilly powder 1/2 tsp., crushed fennel seed and
black pepper both 1/2 tsp. each, salt to taste.
Heat a non sticky pan, drop in onion, garlic and ginger, sauté till tender, add coconut oil followed by
green chilly, curry leaf and salt to taste. When the mix turn brown add tomato and sauté till cooked.
Add masala, sauté for a minute, break the eggs into the masala mix, scrambled till cooked. Adjust
salt and transfer into a serving bowl.
Serve with chapatti , roti and rice.


 

Kaya parippu moloshyam ( Green banana dal with coconut )

Green banana 4, peel the skin and cut into 2 cm cubes. Toordal  1/2 cup, cook dal, when half cooked,
add banana and 1/3 tsp. turmeric powder and salt to taste, cook the ingredients well.
Grated coconut 1 cup, cumin seeds 1/2 tsp., shallots 2, curry leaf 1/2 sprig. Grind the ingredients
into a semi coarse paste, add the mix to the cooked banana and dal mix.
Coconut oil 1 tbsp.,  add the oil to the cooked mix, adjust salt. Transfer into a serving bowl.
Garnish with curry leaf.
Serve with rice.

Kaya mizhukkupuratti (Sauteed green banana)

Green banana 8, cut into thin semi circular chips with skin on, put in water to avoid stain forming.
Cook in required water adding 1/3 tsp. turmeric, salt to taste and a sprig of curry leaf.
Shallots 12, garlic cloves 10, both sliced and crushed, red chilly flakes 1 tbsp., coconut oil 3 tbsp.
Heat oil in a shallow pan, drop in crushed shallots and garlic, sauté till tender, add chilly flakes,
sauté for 30 seconds, add cooked banana, combine well, adjust salt .
Transfer into a serving bowl. Serve with rice.
This is purely ethnic dish which can awake nostalgia.

Banana pseudo stem and sprouted green lentils

Banana pseudo stem 1 feet, cut the pseudo stem into thin circles, stack them and chop it.
Sprouted green lentils 1 cup, cooked, cumin seeds 1/2 tsp., grated coconut 1 cup,  grind
both cumin and coconut into a coarse paste.

Cooking oil 1 tbsp., curry leaf a sprig, shallots 3, chopped, turmeric powder 1/3 tsp.
Heat oil in a shallow pan, drop in shallots, sauté till golden brown, add curry leaves,
followed by pseudo stem, turmeric powder, sauté till tender, add salt to taste, add
cooked lentils, combine well, add required water, allow to cook well, add
coconut paste, mix well and transfer into a serving bowl.
Serve with rice.
Banana pseudo stem is healthy, high in fibre.
 

Lamb sausage potato curry

Lamb sausage 5, cooked and sliced, potato 2, cooked, peeled and sliced. Onion 1, sliced,
garlic paste 1 tsp., meat masala 2 tsp., tomato 1, chopped, curry leaf a sprig, salt to taste,
cooking oil 2 tbsp.
Heat oil in a shallow pan, drop in onion, sauté till tender, drop in curry leaf, followed by
garlic paste, sauté for a minute, add tomato, stir till tender, add masala and salt, sauté for 30 seconds.
Add cooked potato and sausage, combine well. Add required boiling water to make the curry.
Transfer into a serving bowl, serve with chapatti.

 

Salmon grilled with vegetables

 Salmon medium cutlets 4, ginger paste 1 tsp., garlic paste 1/2 tsp., shallot paste 1 tsp., pepper
powder 1 tsp., chilly powder 1 tsp., lemon juice
2 tbsp., salt to taste. Mix the ingredients, marinate salmon cutlets and refrigerate for 3 hours.
Veggies- pumpkin, potato, 250 gram each, onion 2, carrot 3, all peeled and cubed, beans 100 gram, washed and drained. Sprinkle with salt to taste.
Spread the fish and veggies on a baking tray,
layered with aluminium foil. Grill at 200 degrees
for 30 to 40 minutes.

Serve with a cutlet and veggies.
Taste yummy. Good for health, since full of
omega 3 and fibre and minerals.
A perfect lunch.

Fried Soy chunk

Soy chunk 250 gram, wash well in cold water, soak in boiling water for 20 minutes.
Strain out and squeeze to assure no water remains. Marinate the chunks with 2 tsp.
ginger garlic paste, salt to taste, mixed in a tbsp. lemon juice. Keep for an hour.
Shallow fry the chunks in required vegetable oil.
Onion 2, garlic cloves 5, ginger 1 " piece, all three thinly sliced. Green chilly 4, silted,
salt to taste, curry leaf a sprig, chilly powder 1 tsp., coriander powder 1/2 tsp., pepper
powder 1/2 tsp., garam masala 1/3 tsp., cooking oil 2 tbsp.
Heat oil in a shallow pan, drop in onion, sauté till tender, drop in ginger, garlic, green
chilly, curry leaf, sauté till tender, add curry powders, sauté for a minute, add fried
soy chunks, combine well to mix the gravy through out.
Transfer into a serving bowl. Serve with rice and roti.

Potato mint stew

Potato 4, peeled and cubed, onion 2, cubed, green chilly 3, silted, garlic cloves 5, sliced,
salt to taste, curry leaf a sprig. Pressure cook the ingredients in required water.
Mint leaves 1 handful, lime 1 for juice.. Prepare mint paste by grinding mint leaves in lemon juice.
Coconut milk 1 cup, shallots 6, sliced, salt to taste, coconut oil 1 tbsp., chopped coriander 2 tbsp.,
salt to taste, red chilly 2, optional.
Heat oil in a pan, drop in shallots, stir and sauté till golden brown, add mint paste, sauté for a
minute, add cooked potato mix, allow to bubble, add coconut milk, adjust salt, allow to bubble.
Transfer into a serving bowl, garnish with red chilly and coriander leaves.
This delicious dish can be served with appam and idiappam.

Silver Bream whole fry

Medium sized Silver bream 4, cleaned whole, striped, washed and strained.
Ginger garlic paste 2 tsp., chilly powder , coriander powder, pepper powder, all three 1 tsp., each,
turmeric powder and fenugreek powder 1/4 tsp., each, lime juice 2 tbsp., salt to taste.
Mix all the ingredients and marinate the fish. Refrigerate for four hours.
Shallow fry the fish in required vegetable oil. Transfer into a serving tray. Garnish with lettuce
and grated carrot.
Servings 4
Serve with a bowl of vegetable salad.
A perfect lunch for seafood lovers.