KOTHHU PAROTTA Ingredients: 3 - parotta, chopped 1/2 cup - cooked mutton chopped into small pieces 2 - eggs, beaten nicely 1 onion, sliced fineely 2 green chillis ,chopped finely 1 tomato - chopped, finely 1/2 tsp pepper powder 1/2 tsp garam masala powder curry leaves - a little 1/4 cup oil salt to taste Method: Heat oil in a pan, fry the chopped parottas to a golden colour and remove. In the remaining oil, saute onion and green chillies till the onions are golden . Add pepper powder, garam masala powder, curry leaves, chopped tomatoes and salt to taste. Stir till the tomatoes are pulpy and mix in the mutton pieces . Stir well . When they are done add the beaten eggs and cook till the eggs are scrambled. Add the parotta pieces and mix well. Keep mixing and chopping the parottas so that they all mix well . Serve garnished with chopped coriander leaves. Note: Even left over mutton or chicken pieces from the curry/ fry can also be used for this purpose. Then, lessen the amount of salt you add for the recipe.
Prawns mango curry PRAWNS MANGO CURRY Ingredients: 250 grams prawns 3/4 cup onions chopped 1/2 cup green mango chopped 3 tbsp coconut oil salt to taste Grind to a fine paste, with a little water: 1&1/2 tsp chilli powder 1/2 tsp turmeric powder 1/4 tsp cumin seeds 1/2 tsp mustard seeds 1 tbsp garlic chopped 1/2 tbsp ginger chopped 1 tbsp small onions chopped Method: Clean, wash and devein the prawns . Grind the masala to a fine paste and keep aside. Heat oil in a pan, add the chopped onions. Saute till they are transparent. Add the ground masala paste and fry till the oil starts oozing out. Add the prawns and fry for a minute. Add salt to taste , chopped mango pieces and a cup of water. Cook till the mango pieces and prawns are tender. Adjust the water content as per the consistency and your taste. Serve hot with rice and vegetables as a side dish. Variations: Ground coconut paste or coconut milk can be added to make the gravy richer. When you add coconut paste or milk to a dish add it in the end and let it not boil. As it froths in the sides remove from fire.
Chemmeen Ularthhu CHEMMEEN ULARTHHU ( PRAWNS FRY) Ingredients: 1 kilo - prawns 3 kodum puli pieces 1 tsp turmeric powder, 1"piece ginger chopped 4 green chillies 1 cup onions, sliced 2 tsps pepper powder 1 tsp chilli powder 1/2 cup coconut kothhu ( coconut cut into very small pieces) oil - as required Salt to taste Method: Clean, wash and devein the prawns nicely and keep aside. Soak kudam puli pieces in a little water for ten mnutes. Drain out the water. Mix salt, kudam puli pieces, turmeric powder, chopped ginger and green chillies with the prawns . Keep aside for half and hour. Cook till the prawns are tender. Heat oil in a pan, add sliced onions and fry till golden. Add pepper powder, chilli powder and the coconut pieces . Saute for a minute. Add 1/2 acup of water for the masalas to cook. When the gravy dries, add the cooked prawns and stir well, till the prawns are coated with the masala and the dish gets dry. Garnish with chopped curry leaves and serve as a side dish with Rice/ pulaos.
Roganjosh ROGAHJOSH (MUTTON CURRY) Ingredients: 250 grams mutton 1 onion, chopped 1 tsp kashmiri chilli powder 1/2 tsp turmeric powder salt to taste 1 tbsp ginger paste 1 tsp garlic paste 1 tsp jeera powder 1 tsp dhaniya powder 1/2 cup fresh curds 2 tbsps tomato puree/paste 2 tsps cashewnut paste To be roasted and powdered 4 green cardamom 1" piece Cinnamon, 4 cloves, 2 big black cardamom, 10 peppercorns Method: Clean and pressure cook mutton separately till done (ie about three to four whistles or 20 minutes). Heat oil in a pan. Add chopped onion and saute till golden. Add ginger and garlic paste amd sautefor two/three minutes. Add turmeric powder, chilli powder, jeera powder, dhaniya powder and garam masala powder, with a little water . Saute for about three minutes and add the curds and tomato puree. Let the masala cook nicely and the oil starts oozing out. Add cooked mutton pieces and salt to taste. When it comes to boil, simmer till the mutton pieces are done and coated with the masala. Add cashewnut paste to this and remove as it starts boiling. Add water as per your taste and consistency. Garnish with coriander leaves and serve hot with naan, paranthas, roti and even pulaos.
Chicken fingers CHICKEN FINGERS Ingredients: 2 chicken breasts 4 tsps limejuice 1 egg beaten 1/2 tsp red chilli powder 1/2 cup bread crumbs Salt and pepper to taste. Method: Shred the chicken breasts into thin long pieces. Sprinkle salt, pepper, red chilli powder and lime juice on the chicken pieces and mix well. Leave it for an hour in the refrigerator. Dip in the beaten egg and roll over in the breadcrumbs. Deep fry in oil , until they are golden and crisp. Serve with lime wedges .
Mixed Prawns Fried Rice MIXED PRAWNS FRIED RICE Ingredients: King Prawns - 250 grams Basmathi Rice - 2 cups Carrot - 2 chopped into small cubes Beans - 10 (stringed and chopped into pieces) Green peas 1/4 cup shelled Onion - 1, chopped Garlic - 3 flakes Coriander leaves - 2 tbsp chopped Soya sauce 1 tsp cloves- 4 Cinnamon - 2" piece Cardamom - 3 Saunf/ fennel seeds - 1/4 tsp Salt to taste oil or ghee as per taste Method: Wash, clean and devein the prawns. Apply salt and soya sauce, keep aside for 15 minutes. Cook them separately and keep aside. Steam the chopped vegetables, carrot, beans and green peas together . Wash and soak basmathi rice for half an hour . Drain. Heat oil in a pan, add the whole spices and saute for a minute. Add the drained rice and stir well so that the rice gets coated with the oil nicely and also it should get hot to the touch. Add salt to taste and enough water to cook the rice ( 1cup rice :1 1/2 cups water), that is about three cups. Remove when the rice is done . Heat 2 tsps of oil in a kadaai. Saute onions, garlic . when they are golden, add the steamed vegetables. Mix well and add the cooked prawns. Stir till the vegetables and the prawns look glossy, remove and mix well with the fried rice. Decorate with coriander leaves and serve with a spicy gravy or roast.
Karimeen Tomato Kurma KARIMEEN TOMATO KURUMA Ingredients: 4 Karimeen, cleaned and cut each into two pieces. Coconut - 1, Green chillies - 5 Onion - 1 cup sliced Garlic - 4 Ginger - 1" piece Tomatoes - 2 chopped Curry Leaves - a little Kudam puli - 3 soaked in a little water Coriander powder - 2 tsp Chilli powder - 1 tsp Turmeric powder - 1/2 tsp Salt to taste oil as required Method: Take 1 cup of first milk and two cups of second milk from the coconut. Slice ginger, garlic and green chillies finely. Mix chilli powder. coriander powder and turmeric powder with a little water to make a paste. Heat oil in a pan, put in the sliced onions, ginger, garlic and green chillies. Saute till they are golden. Add curry leaves and saute. Add the powder masala mixed in water to this and cook till the oil starts oozing out. Add kudam puli with the water and the second milk with salt to taste. When it starts boiling add the fish pieces and cut tomatoes. As and when the gravy thickensadd the first milk and remove from fire. Serve garnished with coriander leaves. If you like your gravy to be thicker, add a little corn flour or rice flour to the gravy before removing it from the fire. Add chilli powder a little more if you plan to add flour. Adjust the spices as per your taste.
Eggs Fried Rice EGGS FRIED RICE Ingredients: 2 eggs beaten, 2 tbsps oil 3 flakes garlic, chopped 1 tbsp soya sauce 1 small capsicum, sliced 1/2 tbsp vinegar 2 cups rice , cooked 1/2 tsp red chilli powder salt and pepper to taste Method: Heat 1 tsp oil in a non-stick pan, make a plain omlette with the two eggs, salt and pepper. Chop them into small pieces and keep aside. In the same pan, pour the remaining oil. Add the chopped onion and capsicum. Once the onions get transparent, add the soya sauce, vinegar, chilli powder, salt and pepper. Saute for a minute. Stir in the cooked rice and the egg pieces. Mix till they blend well. Serve hot with chilli sauce. Note: You can use leftover rice for this recipe. You can also add chopped carrots, beans and spring onions, if you have . The more the vegetables, the more colourful and nutritious this rice will become.
Mutton Pepper Fry MUTTON PEPPER FRY Ingredients: 1/2 kilo mutton, cut into small pieces 1 cup small onions chopped 2 tsps crushed peppercorns 1 tbsp ginger chopped 1 tbsp garlic chopped 1 or 2 stems of curry leaves 1/2 tsp turmeric powder 1 tsp garam masala powder 2 tsps Vinegar 1 tsp crushed peppercorns salt to taste Method: Cook mutton separately in a pressure cooker with turmeric powder and just enough water to get it cooked tender. Heat oil in a pan, saute chopped onions, curry leaves, garlic and ginger. When they are golden add the two teaspoons of pepper powder and salt to taste with the cooked mutton pieces. Mix well and add the garam masala powder. Cover and cook till the masala mix , blends with the mutton nicely. Add vinegar and mix well. Just before removing from the fire , sprinkle the one teaspoon crushed pepper powder and mix well. Serve hot .
chicken Fry CHICKEN FRY (NON-SPICY DISH) Ingredients 1 chicken, cut into 8-10 pieces 1/4 tsp jeera powder 1/2 tsp saunf/ fennel seeds powder 1 tsp turmeric powder 1 tsp pepper powder 1/2 tsp vinegar juice from one lime a handful of coriander leaves 2 eggs 1/2 cup maida 1 cup bread crumbs Method: Clean and wash chicken. Use only the fleshy part of the chicken. Make a paste of jeera powder, saunf powder, turmeric powder, pepper powder, vinegar and salt to taste. If all the powders are not available, then take the appropriate quantities and grind them to a paste with vinegar and a little water. Marinate the chicken pieces with this masala mix. Leave it for an hour, in the refrigerator. Make a batter of maida and eggs together. Dip the chicken pieces in the batter and roll in the bread crumbs. Deep fry in oil. Drain them in a kitchen napkin or towel. Garnish with coriander leaves and serve with lemon wedges.
