FISH MAPPAS

Ingredients:

1. Silver Pomfret or Seer fish or Pearl Spot - 1/2 kg
2. Garlic - 4 flakes
3. Peppercorns - 1 tsp
4. Chilly Powder - 2 tsp
5. Turmeric powder - 1 tsp
6. Coconut oil
7. Shallots - 1/4 kg
8. Garlic - 6 flakes
9. Ginger - 1 piece
10. Green Chillies - 4-5
11. Mustard - 1 tsp
12. Red Chillies - 3
13. Coriander Powder - 1 tablespoon
14. Fenugreek Powder - 1/2 tsp
15. Tomato - 3
16. Curry Leaves
17. Coconut milk - 1 cup thick + 1 cup thin
18. Salt as per personal choice

Method: 

Clean fish and cut into the size of your choice. Round pieces are best. Grind together 4 flakes of garlic, ginger, peppercorns, 1 tsp chilly powder and 1/2 tsp turmeric powder and apply well on fish pieces with salt. Keep aside at least 1/2 hour for marination. Shallow fry fish pieces in coconut oil. You can use the same oil for further cooking. Crush together shallots, 5-6 cloves garlic, 1 piece ginger and 4-5 green chillies. Splutter mustard and red chillies in oil. Add shallots mixture and saute in medium flame till onion becomes tender and changes color. Add 1 tsp red chilly powder, coriander powder,1/2 tsp turmeric powder and fenugreek powder and fry well. Add curry leaves and saute. Add finely chopped tomato. Turn flame to simmer and cook till tomato cooked well. Mash all the ingredients. Add both cups coconut milk and allow to boil. Add fried fish pieces and boil for 1 minute in low fire. Serve with rice, appam etc.

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COLD COFFEE

Ingredients:

1. Chilled Milk - 1 cup
2. Fresh Cream - 1/2 cup
3. Instant Coffee Powder - 1 tsp
[If Expresso can be used it is the BEST!!]
4. Sugar - as required

Method:

Beat all the ingredients in a mixer or blender and serve instantly.

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CHICKEN & VEGETABLE STEW

Ingredients:

1. Chicken cooked and shredded - 1 cup
2. Carrot cubed - 1/2 cup

3. Potatoes cubed - 1 cup
4. Green Peas or chopped beans - 1/2 cup
5. Garlic - 10 cloves
6. Peppercorns - 1 tablespoon
7. Cloves - 3
8. Cinnamon - 1 stick
9. Cardamom - 1
10. Thick coconut milk - 1 cup
11. Curry leaves
12. salt - as required
13. Onion - 1 big
14. Coconut oil - 2 tablespoons
15. Garam masala powder - 1/2 teaspoon

Method:

Cook vegetables in 1/2 cup of water adding salt & keep aside. Please take care to do not over cook and turn their color. Heat Coconut Oil in a Kadai and add crushed pepper and crushed garlic into it. Saute for 1 minute and add coarsely crushed cloves, cinnamon and cardamom, continue stirring until nice aroma appears. Now add finely chopped onions to it. Saute until onions turn transparent. Add shredded chicken pieces and curry leaves and saute for 2 minutes. Now add cooked vegetables straining water and mix well with the other ingredients. Add salt and garam masala powder. Mix everything well and saute for 1 more minute. Now add coconut milk. Simmer down fire. Do not allow coconut milk to boil. Add strained water from cooked vegetables if want to loosen consistency of gravy. Remove from fire when cocnut milk is about to boil.

Apt with idiyappam, velleppam, palappam etc.

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VARUTHARACHA KOZHI CURRY [Chicken curry with fried coconut gravy]

Ingredients:

1. Chicken - 250 gm
2. Coconut - 1/2 cup
3. Red Chillies - 3
4. Kashmiri Chillies - 4
5. Coriander Seeds - 1 Tbsp
6. Sauf - 1 Tsp
7. Cloves - 2
8. Cinnamon - 2 sticks
9. Cardamom - 1
10. Garlic - 7-8 cloves
11. Turmeric Powder - 1/2 tsp
12. Coconut Oil - 3 Tablespoons 
13. Salt - as required
14. Onions - 2 big
15. Green Chillies - 4
16. Curry leaves - a handful
17. Thin coconut milk - 1 cup
18. thick coconut milk - 1 cup
19. Garam masala powder - 1 tsp

Method: 

Roast grated coconut, red chillies, kashmiri chillies, coriander seeds, sauf,  cloves, cinnamon sticks,  cardamom, cloves of garlic &  turmeric powder in coconut oil in low fire till all the ingredients roasted well and color of coconut turns brown. Make a nice paste of these ingredients. Marinate chicken cut into small pieces with this masala paste & salt for minimum 1/2 hour. Fry sliced onions in coconut oil. Add marinated chicken pieces with masala to this and fry for 5 minutes. Add slitted green chillies sand curry leaves. Now Add thin coconut milk and cook by closing the vessel with lid. When done add garam masala powder & let it boil for 1 more minute. Add thick coconut milk and remove from fire before boiling.

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BATTOORA with CHANA & Raita

Ingredients:

1. Maida - 2 cups
2. Yeast - 1/2 tsp
3. Sugar - 1 Tsp
4.Soda Bicarb - 2 pinches
5. Egg - 1
6. Curd - 1 cup
7. Milk - as required
8. Oil to fry

Method:

Add yeast to ¼ cup lukewarm water and sugar. Keep aside until a foam forms on the top of the mixture [5-10 mnts]. Take maida in a vessel. Mix in enough salt and soda bicarb. Hollow in the centre of the mixture and pour in the lathered yeast, beaten egg, curd. Slowly add the maida mixture from the sides and mix smoothly. Add enough lukewarm milk to make a smooth dough of poori-like consistency. Keep aside for 1-2 hours covering with a moistened muslin cloth until the dough become double in size. Make moderately big balls from the dough and roll out to rounds bigger than pooris. Fry in deep oil tapping battoora tapping gently while frying. Serve hot with Chana and/or raita.

CHANA:-  Soak chick peas (kabuli chana) for at least 6 hours. Pressure cook adding enough salt till chick peas become very tender. Splutter 1 tsp cumin seeds in some vegetable oil in a kadai. Grind 2 onion to fine paste and add to it. Saute in low flame till onion paste turns light pink color. Add ginger-garlic paste & saute till nice aroma arise. Add 1 tsp kashmiri chilly powder, 1tbsp coriander powder, 1/2 tsp ajwain, 1/2 tsp dried ginger powder, 1/2 tsp turmeric powder and 1 tsp garam masala powder. u can use vegetable masala powder instead. fry well in slow fire. Add one pureed tomato and saute again till oil oozes out. All the process shall be done in low fire. add cooked chick peas and boil for 1 minute. add chopped coriander leaves. garnish with julienne ginger. Serve with chappathi/battoora/nan etc.

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