Egg Kurma

Eggs:3 hard boiled
Onions:2 ( finely chopped)
Tomato:1 (chopped)
Ginger garlic paste:1 tbsp
Green chilli: 2 
Cinnamon stick:1/2 inch
Cloves:2 to 3
Cardamom skin:1
Fennel seeds:1/2 tspn
Turmeric powder:a pinch
Coriander powder:1 tspn
Garam masala:1/2 tspn
Chilli powder:1/4 tspn
Pepper powder:1/2 tspn
salt to taste
Grated coconut:1/2 cup
Cumin seeds:1/2 tspn
Curry leaves
Coriander leaves

Grind coconut and cumin seeds together to a paste and keep aside.Heat oil and put cinnamon stick,cloves,cardamom,fennel seeds and saute for some time.Add onions and ginger garlic paste,curry leaves and fry till onion turns slightly brown.Add chopped tomatoes and green chillies..To that add coriander powder ,turmeric powder,garam masala,chilli powder,pepper powder and salt to taste.Cook untii tomatoes are done.Add the ground paste and add adequate amount of water for gravy.Cook till the gravy becomes thick.Add eggs and simmer for few more minutes.Garnish with coriander leaves.

Chicken Kurma

Ingredients:
Chicken:1 kg
Oil:2 tspn
Mustard seeds:1 tspn
Curry leaves
Onion:2 large(chopped)
Tomato:2 medium(chopped)
Ginger garlic paste:1 tbsp
Cloves:4 to 5
Cinnamon stick:2 sticks(1/2 inch)
Cardamom skins:2
Fennel seeds:1/2 tspn
Cumin seeds:1/2 tspn
Green chilli:2
turmeric powder:a pinch
Pepper powder:1 tspn
Coriander powder:2 tspn
Garam masala:1 tspn
Chilli powder:1/2  tspn
Salt to taste
Coriander leaves:1/2 cup(chopped)

For grinding:
Grated coconut:1/2 cup
Cashews:1/4 cup

 Heat oil in a heavy bottomed cooking vessel.Sputter mustard seeds and add curry leaves.Add cloves,cinnamon stick,fennel,cardamom skins and cumin seeds.Add chopped onion and saute for some time.Add ginger garlic paste.Meanwhile grind coconut and cashews together to a paste.Once onion turns slightly brown ,add the ground paste and turmeric powder.Bring to boil and simmer the flame.Add coriander powder,garam masala,pepper powder,chilli powder, and salt to taste.Saute till raw smell goes off and then add cut chicken.Cook in low flame.Stir occasionally.Once the chicken gets cooked remove from flame and garnish with curry leaves and coriander leaves.

Arikadukka

Ingredients:
Mussels:6 to 8(i used frozen mussels without shell)
Brown rice:1/2 cup
Salt to taste
Coconut:1/2 cup
Shallots:3 to 4
Cumin seeds:1/2 tspn
Oil:3 tbsp

To marinate:
Chilli powder:1 tspn
Turmeric powder:a pinch
salt :1/4 tspn
Fennel seeds:1/4 tspn
Rice flour:2 tbsp

Soak brown rice adding enough water.Add coconut,shallots and cumin seeds into the mixer and grind for some more time.The batter should be of dosa batter consistency.Transfer to a pan.Add salt.Heat the pan and stir the batter till it becomes thick  enough to make balls out of it.Remove from the flame and keep it aside.When it gets cooled roll into even sized oval shaped balls and stuff the mussels in each balls and steam cook until done.keep it aside for cooling.Meanwhile make a paste with the ingredients for marinating using water.Coat the balls evenly with paste and keep it for half an hour.Heat oil in a flat non-stick pan and fry them.Arikadukka is ready to serve as an evening time snack.

Chicken Liver Fry

Ingredients:

For grinding:
Shallots:10 to 12
Garlic:5 to 6 pods
Ginger:1 inch
Red chilli:2 to 3

For frying
Chicken liver:1/2 kg
Coriander powder:3/4 tbsp
Pepper powder:2 tspn
Garam masala powder:1 tspn
Turmeric powder: 1/2 tspn
Salt to taste
Oil:2 tbsp
Curry leaves

Wash the chicken liver thoroughly with water.Add little bit turmeric powder while washing.Drain off the water completely.Heat oil in a pan and add all the ingredients for grinding and saute for five minutes.Keep it aside and once it is cooled ,grind it coarsely without adding water.Again heat oil in a pan and add the coarsely ground mixture and curry leaves.Then add the cleaned liver.Add turmeric powder,coriander powder,pepper powder,garam masala powder and salt to  taste.Fry till the raw smell goes off.Add 3/4 cup water and cook until the liver is cooked well and becomes dry.Chicken liver fry is ready to serve.

Fish Podimas

Ingredients:
Fish:2 fillets
Salt to taste
Turmeric powder:a pinch
Chilli powder:1/2 tspn
Water:1/2 cup
Onion:1 large(chopped)
Tomato:1 medium(chopped)
Chopped ginger:1 tspn
Chopped garlic:1 tspn
Green chilli (chopped):2 no
Cloves:2 no
Cinnamon:1/2 inch stick
Coriander powder:1 tspn
Chilli powder:1/2 tspn
Oil:2 tspn
Mustard seeds:1 tspn
Cumin:1 tspn
Curry leaves
Grated coconut:1/2 cup

Cut the fish into cubes.Marinate the fish pieces with turmeric powder,chilli powder,salt for 15 minutes.Cook this marinated fish in 1/2 cup water until water gets evaporated and fish is done.Heat oil in another pan and sputter mustard seeds.Add cumin and curry leaves.Saute for 30 seconds and add cinnamon,clove,ginger,garlic,green chilli.Saute for some time and add chopped onion.Fry until brown and add tomato.Add coriander powder and chilli powder.Saute until tomato is cooked and then add the cooked fish.Add grated coconut and mix well.Remove from the flame.Serve hot with rice or chappathi.

Meen Porichathu

Ingredients:
Fish:1/2 kg
Chilli powder:2 tspn
Salt to taste
Turmeric powder:a pinch
Oil:2 tspn

Combine chilli powder,turmeric powder and salt and add little amount of water to make it a paste.Marinate the fish with the paste and keep aside for 30 minutes.Fry in the oil all sides gets cooked properly.Drain out the oil with a tissue paper and serve warm.

Malabar Meen Curry

Ingredients:
Fish:1/2 kg(cut into medium pieces)
Grated coconut:3/4 cup
Chilli powder:2 tspn
Turmeric powder:1 pinch
Shallots:2
Fennel seeds:1/2 tspn
Onion:1/4 of medium sized(thinly sliced)
Kudampuli:3 to 4
Tomato:1/2 medium(chopped)
Ginger:a small piece (chopped)
Garlic:1 clove(split into half)
Salt to taste
Oil:2tspn
Mustard seeds:1 tspn
Fenugreek seeds:1/2 tspn
curry leaves

Soak kudampuli in water and keep aside.Combine coconut,chilli powder,turmeric powder,fennel seeds and shallots and grind them to a paste.Heat a deep pan and pour the paste into the pan.Add ginger,garlic, onion and tomato.Add some water(1/4 cup)Bring to boil.Simmer the flame and cover the lid and cook till the raw smell goes.Add kodampuli with water into the pan and again bring to boil.Add the fish pieces and bring to boil.Cover the lid and cook 15 minutes more simmering the flame.Remove the pan from the stove and season the curry with mustard seeds,curry leaves,fenugreek seeds in oil.Add fried onion(cut into very small pieces)(optional).Serve with rice or pathiri.

Varutharacha Meen curry

Ingredients:
Fish:1/2 kg
Onion:1/2 of medium sized(chopped)
Mustard seeds:1 tspn
Curry leaves
Oil:1 tbspn
Salt to taste
Kodampuli:3 to 4

For roasting
Grated coconut:1/2 cup
fennel seeds:1/2 tspn
Shallots:2 to 3
Chilli powder:1 to 1 1/2 tspn
Coriander powder:2 tspn
Garlic:3 to 4 cloves(chopped)
Oil

Soak kodampuli in water and keep it aside.Clean and cut the fish into medium pieces.Heat oil in a pan and add garlic and coconut and stir continuously.When the color of coconut changes add shallots and fennel seeds.Fry until coconut turns brown.Add chilli powder and coriander powder and fry for a minute and remove from the stove.Remember to stir continuously because it might get burnt easily.Allow it to cool and grind to paste.Pour this paste into a deep pan and add the kodampuli along with water.Add salt and let it boil.Simmer the flame and keep for some time.Add the fish pieces.Cover it with a lid.When the fish gets cooked remove from stove.Season the curry with mustard seeds,curry leaves and fried onion.Serve with rice.

Fish Fingers

Ingredients:
Tilapia fillets:2 fillets(each cut into 4)
Ginger garlic paste:1tspn
Coriander powder:1 tspn
Chilli powder:1 tbspn
Turmeric powder: a pinch
Garam masala:1/4 tspn
Salt to taste
1 beated egg
pepper powder:1/4 tspn
Bread crumbs
Oil for frying
Marinate the fish with ginger garlic paste,coriander powder,chilli powder,garam masala,salt and turmeric powder.Refrigerate it for 1 hour.Beat the egg and add pepper powder and salt.Dip the marinated fish in the egg and coat both sides of the fish with the bread crumbs.For thick coating again dip the fish in egg and then bread crumbs.Shallow fry or deep fry the fish until brown.Serve hot with ketchup or ranch.

Meatball Curry

Ingredients:
Table 1
Minced chicken : 250gm
Minced ginger and garlic:2 tspn
Onion chopped:1 medium
Coriander powder:1/4 tspn
Green chilli(chopped):4 nos
Turmeric powder:a pinch
Salt to taste

Table 2
Cloves:7 to 8
Cinnamon:2sticks broken
Curry leaves
Fennel seeds:1/4 tspn
Ginger garlic paste:2tspn
Onion chopped:2 medium
Tomato chopped:1 medium
Turmeric powder:a pinch
Coriander powder:2tspn
Chilli powder:1tspn
Salt to taste

To cook meatball:Heat oven to 375 degrees.Mix all the ingredients in table one and shape into meat balls.Pop into the oven for 20 to 30 minutes or until done.Cut one half to check.
Heat oil in a pan.Add cloves,cinnamon,curry leaves,fennel seeds and ginger garlic paste.Fry till the raw smell goes.Add chopped onion and saute till it changes to light brown color.Pop in the chopped tomato and add all the powders.Once the tomato is cooked,add little water.Cook the gravy for 10 minutes.Add the cooked meatballs.Cook covered in simmered flame for 30 minutes till the gravy thickens.Garnish with chopped cilantro.Serve with chappathi or idiyappam.

Lettuce wrap

Ingredients:

• Oil 3 tbsp
• Boneless skinless chicken breast 2 no:s(minced)
• Chopped onion 3 tbsp
• Minced garlic 1 tsp
• Lettuce leaves 4 to 5 no:s
• Soy sauce 2 tbsp
• Chilly sauce 2 tbsp
• Bell pepper chopped 3 tbsp
• Spring onion chopped 2 tbsp
• Vinegar 1 tbsp

Special sauce:

• Sugar 3 tbsp
• Water ½ cup
• Soy sauce 2 tbsp
• Ketch up 2 tbsp
• Lemon juice 1 tbsp
• Sesame oil ¼ tbsp
• Garlic minced ¼ tbsp
• Vinegar 2 tbsp

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, ketch up, lemon juice, sesame oil, garlic minced. Mix it well and keep it aside. Cut the chicken breast into small pieces and cook. Mince it and keep it aside. Bring oil to heat in a frying pan. Sauté garlic and onions for 5 minutes. Add chopped bell pepper, spring onion and chicken to it and saute well. Add soy sauce, chilly sauce, vinegar and saute it well for about 5 minutes. Serve it in the lettuce cups. Top with the "special sauce."

Egg Fried Rice

Ingredients:

• Basmati rice 3 cups
• Oil 3 tbsp
• Egg (beaten) 2 no:s
• Minced garlic 1 tsp
• Shredded carrot 1 cup
• French cut beans ½ cup
• Frozen green peas ¼ cup
• Bell pepper sliced lengthwise ½ cup
• Salt to taste
• Pepper powder 2 tbsp
• Soy sauce 2 tbsp

Cook basmati rice and keep it aside. Refrigerate it so that the rice doesn't tend to stick to each other. Take oil in a pan and fry the beaten egg. Add minced garlic, carrot, beans and sauté for 5 minutes. Add frozen peas, bell pepper, pepper powder and salt and sauté again for 2 to 3 minutes. Add soy sauce and stir. Add the refrigerated rice and mix thoroughly. Serves for 3 to 4 people.

chicken manjurian

Ingredients:

• Boneless skinless chicken breast 3 no:s
• Corn flour ¼ cup
• All purpose flour ½ cup
• Salt to taste
• Oil for frying
• Minced ginger 1 tbsp
• Minced garlic 1 tbsp
• Chopped onion (big) 2 no:s
• Green chilly 7 to 8
• Bell pepper chopped 3 tbsp
• Green onions chopped 3 tbsp
• Pepper powder 1 tbsp
• Soy sauce 3 tbsp
• Ketch up 3tbsp
• Sugar ¼ tsp

Cut chicken into small pieces and marinate it with salt for 1 hour. Mix corn flour and all purpose flour, salt to make it into batter. Dip the chicken pieces into the batter and deep fry till golden brown. Keep it aside. In a fry pan take 3 tbsp of oil and sauté ginger, garlic, onion till they just change color. Add green chilies, chopped bell pepper, chopped green onions and sauté for 3 minutes. Add the fried chicken. Add soy sauce, ketch up and sugar and cook till the chicken gets well blended with the sauce mixture. serve hot.

Veggie Cheese Omelet

Ingredients:

• Eggs 2 no.s
• Chopped onion 2 tbsp
• Chopped tomato 2 tbsp
• Chopped bell pepper 2tbsp
• Salt to taste
• Pepper powder 1tsp.
• Shredded cheddar cheese ¼ cup
• Oil 2 tbsp

Beat the eggs with salt and keep it aside. In a pan, sauté onion, bell pepper and tomato in 1 tbsp oil for 2 minutes. Transfer it to a plate. In the same pan add the remaining oil. Pour the beaten egg into it and cook till it is done. Sprinkle pepper powder and salt on top of it.

Then add the sauted vegetables and the cheddar cheese to it. Fold the egg. Cover and let stand till the cheese is melted. Serve hot.