Crab Curry

INGREDIENTS

1. Crab 1 kg
2. Chilli powder 1 table spoon
Turmeric powder 1 tea spoon
Coriander powder one table spoon
Pepper ½ teaspoon
Turmeric ½ teaspoon
Coconut ground 3 cups
3. Onion One
Tomato 2
Green chilli 4
Ginger 1 small piece
Curry leaves a few
4. Kudampuli (tamarind) 50 g (soaked in a glass of water)
5. Coconut oil 2 table spoon
mustard one teaspoon
salt to taste

METHOD
Wash and prepare the crabs. Grind item no.2. Pour oil in pan, splutter mustard and fry item no. 3 one by one. Mix the ground masala of item no. 2 with the tamarind juice and add it to the pan. Add crabs and mix well. Cook for 10 minutes and serve hot with rice.

Grilled Chicken

Broiler Chicken 2 Kg
Butter ¼ Kg
Red Chillies 1 Handful
Coriander 1 Teaspoon
Pepper 2 Teaspoon
Garlic 2-3 Gloves
Cardamom 3
Ginger Sliced 50 Gms
Jeera A Pinch
Curry Leaves A Handful
Vinegar 2 Teaspoon
Salt To taste




Make small cuts on chicken pieces, marinate with ground masala, cook in a grill or tandoor. Apply butter on chicken pieces, when half cooked, and grill again till fully cooked. Smear lime juice on top and serve hot with sliced onions.

Mutton Fry

Mutton ½ kg
Green chillies 2 sliced
Ginger 1 cm
Turmeric powder ½ teaspoon
Curry leaves 2 sprig
Coconut ½ cup, cut into thin piecs ½ cm long
Salt One teaspoon
Water 2-3 cups
Mustard ½ teaspoon
Onion One teaspoon sliced

To be ground after roasting together

Coriander powder 3 teaspoon
Chillie powder One teaspoon
Pepper corn 8
Jeera ¼ teaspoon
Cinnamon 2 cm
Cloves 3
Cummin seed ½ teaspoon
Garlic 6 cloves
Onion 1 small




Fry the coconut pieces with a little salt and turmeric powder till golden brown. Grind all the roasted spices with onion and garlic. Mix with meat and add the fried coconut. Add water , sliced green chillies, turmeric powder, ginger, curry leaves to the meat. Mix well. Cover and cook on a very low fire until the meat is tender and gravy dry. Heat oil in pan. Season with mustard and onion. Add meat and fry until oil separates.

Prawn Curry

Prawn 250 gm
Onion 1
Ginger One piece
Green chilli 2
Garlic 5 pods
Chilli powder One table spoon
Coriander powder 2 table spoon
Turmeric ½ teaspoon
Feenugreek powder A pinch
Pepper powder ¼ teaspoon
Tamarind (Kodampuli)4
Oil ½ cup
Mustard ½ teaspoon
Curry leaves One sprig
Salt to taste




Clean the prawns very well. Cut onion, ginger, garlic into very small pieces.

Heat oil in a pan and add mustard. When it splutters, add onion, ginger, garlic and curry leaves. Fry well till onion turns light brown. Now add, all the other powders and mix well. Add tamarind, salt and 3 cups of water. Close it with a lid and when it boils add green chilli. Cook for 15 minutes till it forms a gravy.

Karimeen Mappas

INGREDIENTS

Karimeen ½ kg
Coriander powder 1 ½ table spoon
Ginger 1(1/2 cm) sliced fine
Garlic 4 pods
Green chillies 5 split
Onions 1 ½ cup sliced
Thick coconut milk 2 cups
Thin coconut milk (diluted with water) ½ cup
Garam masala A pinch
Vinegar 1 tablespoon

Seasoning


Mustard ½ teaspoon
Curry leaves 2 sprig
Onion One teaspoon cut fine
Oil 1 tablespoon

METHOD

Heat oil in a pan add mustard seeds. Add curry leaves, onion, garlic and ginger for 2 minutes. Add green chilies, coriander powder and fry for 3 minute. When fried properly add thin coconut milk, salt and Vinegar. Bring the gravy to boil and add fish pieces. Cook on low fire for 15 minutes.

Mix a pinch of garam masala in thick coconut milk. Pour it into the curry and remove from the fire immediately.

Mushroom fritters

Ingredients

1. Mushroom 250 gram
2. Egg 1
3. Flour 50 gram
4. cornflour 50 gram
5. Pepper powder 1 tsp
6. Salt to taste
7. Oil 200 ml


Wash Mushrooms . Cut into 2 or 3 pieces.
Beat egg , add flour , pepper , salt and mix well.
Dip Mushroom pieces in these mixture and then in cournflour.
Heat oil in a pan and Fry it till golden broun. serve warm.
Serve with Chilli souce or tomato ketchup