Payar Mezhukkupuratti(Long Beans Stir Fry)

Ingredients:

LongBean- 1 bunch

Onion-1/2 of one

Green chillies-3-4

Mustard seeds- ½ tsp

Curry Leaves- 1 spring

Coconut Chips-few.

Salt-for taste

Oil -1 tbsp

Method:

1.Wash long beans and cut into 1 inch pieces.

2.Add oil in a pan and splutter mustard seeds.

3.Add chopped onions, coconut chips and sauté for 1-2 minutes.

4.Add cut long beans, curry leaves and salt.

5.Reduce the fire and cook it covered.

6.Once the long beans change its color and become darker remove the cover.

7.Stir gently and cook for some more time untill it is fried to the consistency you like.

Fish Curry

Ingredients:

Fish – 1 lb
Onion-1 big

Tomato – 1 big

Kokum(kudam puli)-2-3 /Tamarind – 1 lime size

Ginger-2 inch piece

Garlic-4-5

Green chilly-2-3

Chilly powder-2tsp
Turmeric powder-1 tsp
Coriander powder -1 pinch
Roasted fenugreek powder-2-3 pinch
Curry leaves – 1 spring

For Seasoning:
Shallots-2-3
Dry red chiies-2-3
Curry leaves- 1 spring

Method:
1.Clean and cut the fish
2.Crush the ginger, garlic and green chillies. (You may even chop them finely)
3.Heat oil in a pan
4.When it is heated add onion and sauté for 2-3 minutes
5.Add crushed-ginger-garlic-green chilly mix, curry leaves and sauté.
6.Once the onion starts turning its color to brown, add chilly powder, turmeric powder, coriander powder, fenugreek powder and sauté till a good aroma comes.
7.Add chopped tomato to it and cook till the tomatoes soften.
8.Add water and kokum to it. Add salt for taste
:Add kokum for the traditional taste. If you are ran out of stock, soak a lime size tamarind in water and use the juice.
9.When the water boils add fish pieces to it. Water level should be just enough to the cover the fish pieces.
10.It is not recommended to stir the dish after the fish pieces are added, instead just swirl the plate.
11.Cook it until fish is done.
12. Heat oil in a pan. Add the shallots and curry leaves, saute till shallots turn brown add the broken dried chilles and saute for 1 more minutes
13.Add this into the fish.
14.Serve hot with rice or kappa.

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.

Black Forest Cake

Ingredients:

For  cake:
All purpose flour -  1/2 cup (120 ml )
Cocoa powder - 1/2 cup
Powdered Sugar-1 cup
Egg-6 nos
Butter-1 cup
Vanila Essence-1 tsp
For decoration:
Candied cherries- 1/2 cup
Whipped creme- 2 cup
Rum(or any other alcohol) - 2 tbsp
For the sugar syrup: Sugar -1/2 cup,Water-1 cup
For chocolate curls- 1 chocolate bar
Method:
1. Sieve the flour and cocoa powder.
2. Melt the butter, just till it becomes liquid. Keep aside
3. Take 6 eggs into a bowl .Add 1 cup of powdered sugar and vanilla essence . Beat it thoroughly with a blender till the egg becomes fluffy and gets a creamy texture.
4. Fold in the all purpose flour and cocoa  into the above mixture with a spatula. Just until no dry flour left out.
5. Incorporate butter into this and  fold in with a circular motion.
6. Butter a cake pan , add the mixture and bake it for 30 mins in 350 F. Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 5-10 mins and check again.
7. Take the cake from the oven and let it cool.                                      
8. Cut the cake horizontally into 3 (or more as you like).Try to make  even layers as much as possible.
9. Make the sugar syrup by adding 1/2 cup sugar into one cup water, Boil until it changes slightly from the watery texture. Dont make to too thick.
10. Add 2 tbsp alcohol to this syrup ,for the flavor.
11. Pock each layer of the cake with a fork,so that the syrup to goes in easily.
12. Wet each layer with the sugar syrup.
13.Take the whipped creme or make the whipped creme if you have whipping creme powder , according to the instructions in the tin.
14. Keep the bottom layer of the cake on a cake stand ,add a layer of whipped creme on top it and add some pitted cherries to it, make other two layers as well in the same way.

15. When all the layers are done add the whipping creme in the sides as well, as even as you can make.
16.Make chocolate curls by peeling the chocolate bar with a vegetable peeler and decorate the  cake.Add cherries on top
17. Keep it refrigerated for few hours to set it properly .Serve chilled.