Mango Fish Curry

Trichur style mango fish curry.

Ingredients:
Fish-1 kg
Mango-1 raw and sour
Onion -1
Green chilli-4
Chilly powder-1 tsp
Coriander powder-1/2 tsp
Turmeric powder-1 tsp
Vinegar-1 tsp
Coconut milk- 1 coconut(1/2 cup)
Curry leaves- 1.

For seasoning:
Small onion-2
Dry red chilli-3
Fenugreek seeds-1/2 tsp
Curry leaves-1

Method:
1.Clean and cut the fish into byte size pieces.
2.Cut the mango into byte size pieces.
3.In a pan mix mango, green chilly, chilly powder, turmeric powder, coriander powder, curry leaves, vinegar and salt.
4.Add enough water and some coconut milk(Randaam paal).
5.Cook this until mangoes are soft.(Half done)
6.Add the fish pieces
7.After adding the fish pieces don’t stir it , instead just swirl the pan
8.Cook till the fish is done.
9.Add rest of coconut milk. Lower the heat and cook until the curry is about to boil.
10.Heat oil in a pan and add fenugreek seeds. Once this slightly changes the color,add small onion.
11.Once the small onion is brown in color add red chillies and curry leaves.
12.Add this seasoning to the Mango curry.
13.Serve with rice.

Guacamole

Mexican Dip

Ingredients:
Ripe Avocado-2
Lemon Juice- ½ of a lemon
Onion chopped finely-1/2 of one.
Tomato – ½ of one
Green chillies chopped-2 nos
Cumin Powder- ½ tsp
Corriander leaves-2 stems(chopped finely)
Salt

Method:
1.Remove skin and seed from avocado and mash it with the lemon juice.
2.Add rest of the ingredients and mix properly.
3.Serve with tortilla chips.

Chana Masala

Ingredients:

Chana/Garbanzo beans-1 cup
Onion-2
Tomato-1 big
Tamarind-1 small lime size.
Coriander powder – 2 tsp
Cumin powder-1/2 tsp
Chilli powder-1 tsp
Turmeric powder-1 tsp
Garam masala-1tsp
Tea bags-2
Cinnemon-2 inch stick,
Cloves-4-5
Cardamom-4 nos.
Mustard seeds- 1 tsp

1.Soak the chana overnight in water.
2.Cook chana in a pressure cooker with water,  tea bags, cinnamon, cloves and cardamom.(Tea bags are for color)
3.Heat oil in a pan and splutter mustard seeds.
4.Add onion and fry till golden brown .
5.Add coriander, cumin, chilly and turmeric powder.
6.Add tomoatos ,coriander leaves and sauté well.
7.Add garam masala.
8.Add the cooked chana to this mixture.
9.Soak tamerind in water and add the tamerind water to this mix.
10.Cook for 5-6 minutes
10.Serve hot with rice or chapathi.

Fish Biriyani

Ingredients:

For Marinade:
Fish - ½ kg (King Fish/Salmon )
Ginger garlic paste-1/2 tsp
Chilli powder -2 tsp
Pepper powder - 1 tsp
Turmeric powder - ½ tsp
Garam Masala – ½ tsp
Salt- 1 tsp/as per taste
Lime juice - 1 tsp

For rice:
Jasmine rice/Basumathi rice - 2 cup (1/2 kg)
Clarified butter (ghee)- 1 tbsp
Cinnamon - 5 - 6 pieces
Cardamom seeds - 4 - 5 nos
Cloves - 4 - 5 nos
Water - 3 cup
Salt – as per taste

For Biryani masala:
Clarified butter - 2 tbsp
Cinnamon - 5 - 6 pieces
Cloves - 4 - 5 nos
Cardamom seeds - 4 - 5 nos
Turmeric powder-1/2 tsp
Garam Masala-1/2 tsp
Coriander powder-1 tsp
Fenugreek powder-1/2 tsp
Fennel powder-1/2 tsp
Onions - 1 no
Tomato - 1 no
Yogurt -3 tsp
Green chillies(chopped)-3 nos
Coriander leaves – 3-4 stems
Mint leaves – 2-3 stems
Pineapple chunks-a little(chopped finely)

For garnishing:
Cashews & Raisins- roasted in ghee
onion - 1/2 no. fried golden brown.

(This serves 4 people)

Method :
1)Make marinade with the ingredients specified and marinate the fish with it. Keep aside for an hour
2)Soak rice in water for ½ an hour
3)Fry the fish in oil.
4)Heat clarified butter/ghee in a pan.
5)Add cinnamon, cardamom seeds, and cloves.
6)Add washed and cleaned rice.
7)Fry till rice turns translucent. Add water and allow it to boil.
8)When the water comes to a boil, lower the flame and cover the pan.
9)Cook on low flame till water evaporates. (Rice doesnt need to be cooked fully, as we will be baking it later).
10)Heat clarified butter or ghee in a pan.
11)Add cinnamon, cardamom seeds and cloves.
12)Add onions and sauté, till brown.
13)Add tomatoes , green chillies. mint leaves, coriander leaves and saute`.
14)When it is nicely done, add chilly powder, coriander powder, turmeric powder, a little black pepper,fennel powder,fenugreek powder a little masala powder and salt and saute again
15)Add yogurt and mix it well.
16)Add fried fish.
17)Cook on low flame till the gravy thickens.
18)Layer the serving bowl with alternating layers of rice and the fish masala, Add pineapple chunks to it. Cover it with a foil. Keep in oven in 350 degree for 30 minutes.
19)Garnish the top with roasted cashews , raisins and fried onion.

Butter Cake (Tea Cake)

All purpose flour – 1 ½ cup
Butter- ½ cup
Milk – ¾ cup
Eggs – 2 large
Sugar- ¾ cup
Baking powder- 1 tsp
Vanila Essense – 1 tsp
Salt – ½ tsp

1. Preheat the over to 350 degree F
2. It is better to use the butter and eggs in room temperature.
3.Whisk the butter and sugar well, until it is creamy.
4.Add eggs one by one and whisk well.
5.Add milk , baking powder, vanilla essence and salt to it and mix properly.
6. Add the all purpose flour and fold in with a spoon.
7.Butter a loaf pan and pour this into the pan
8. Bake it for 30 minute or until a tooth pick comes out clean from it.

(you can have it as a tea time snack or can be used as a base for  any pastry cake that you are making)

Roasted Chicken

Ingredients:
Chicken – 1 kg

Marinade:
Chilly powder – 3 tsp
Coriander powder – 2tsp
Turmeric powder- 1 tsp
Gingergarlic paste- 1tsp
Garam masala powder – 1tsp
Salt- 1 tsp
Lemon juice -1 tsp
Curry leaves-1

For Paste:
Onion – 2
Cinnamon- 2 inch piece
Cloves-5to 6
Pepper- 15 to 20
Fennel seeds- 1 tsp
Fenugreek seeds- 1 tsp
Ginger- 2 inch piece
Garlic-5
Grated coconut - 1/2 of a coconut(Optional)

1.Wash chicken properly , cut into small pieces and marinate for minimum half an hour with the marinade.
2. Coarsely crush cinnamon, cloves, pepper, roasted fenugreek seeds ,fennel seeds,ginger and garlic along with onion and cocnut and mix it with chicken(onion doesn’t have to be a fine paste)
3. Add some oil in your cooking vessel and when it heats, add the chicken mix. Cover and cook for 15-to 20 minutes.
4. Remove the cover and allow it to become dry stirring occasionally.
5. Once the water from the chicken is evaporated stir continually, until it is roasted and become brown in color.(stir gently so that the chicken pieces retain its shape).

Shrimp Roast

Shrimp -1 lb

Chilly powder -4 tsp

Termeric powder-1/2 tsp

Garlic paste-1/2 tsp

Salt – 1 and ½ tsp(or to your taste)

Lemon juice- 1 tsp

Curry leaves-1

Onion 1 big

1.Clean the shrimp and marinate it with chilly powder, turmeric powder ,garlic paste, salt and lemon juice for minimum half an hour.
2. shallow fry the shimp.
3.Saute chopped onion in the same oil till it is soft, add some curry leaves and garam masala(optional) and mix it with the fried shrimp.