Sea Shells / Kadal Kakka

Ingredients:
All purpose Flour/Maida: 3 cup
Milk: 1/2 cup
Egg: 2
Sugar: 2 tbsp
Ghee: 2 tbsp
Salt: to taste
Oil: for deep frying
Fork:

Method:
In a large mixing bowl, Seive maida. Add sugar and salt. Beat egg well and add to this. Pour milk little by little to this and knead well till the dough turns soft (like chappathi dough). Keep aside for 1-2 hrs. Make the dough into small balls and spread it on the top of the fork and roll it. Heat oil in a pan, deep fry till golden color.

Chicken Kuruma

Ingredients:
Chicken: 1 kg
Onion chopped: 2 big
Ginger: 11/2tbsp
Garlic: 11/2tbsp
Green chilli: 4-5 pcs
Tomato: 1 small
Grated coconut: 3/4 cup
Cinnamon stick: 2 pcs
Cardamom: 2-3 pcs
Cloves: 3-4 pcs
Pepper powder: 3/4 tbsp
Coriander powder: 1/2 tbsp
Turmeric powder: 1/4 tsp
Fennel seed powder: 1/4 tbsp
Water: 1/2 cup
Salt: to taste
Oil:
Coriander leaves: Garnishing


Method:
Grind garlic, ginger and green chilli together and keep it aside. Heat oil in a pan, saute saute clove, cardomom and cinnamon stick, add onion and saute well. Add grinded ginger,garlic and green chilli to this. Fry till it turns golden color. Add tomato, saute for 2-3 minutes. Then add pepper powder, coriander powder, fennel seed powder and turmeric powder. Saute well until the raw smell goes. Add chicken pieces, cover and cook for 5 minutes. Grind coconut to a fine paste and add to the chicken. Pour 1/2 cup water. Lower the flame, cover and cook until the gravy starts thickening. Remove from fire. Add chopped coriander leaves. Serve hot with appam, bread, roti.


 

Thenga aracha Chemmeen Curry

Ingredients:
Prawns: 1 cup
Grated coconut: 1 1/2 cup
Small onion: 1/2 cup
Green chilly: 2 – 3 pcs
Tomato: 1 small
Crushed Garlic : 1 tbsp
Crushed Ginger : 1 tbsp
Turmeric Powder: 1/2 tsp
Chilly Powder: 1 tbsp
Mustard Seeds: 1 tsp
Cocum/Kudampuli: 1 pcs
Curry Leaves: 1 spring
Red chilli flakes: 2-3 pcs
Fenugreek seeds/uluva: 1/2 tsp
Oil:
Salt: to taste
Water: 1 cup

Method:
Clean prawns. Soak kudampuli in 1/2 cup water. Mix  prawns, small onion, tomato, green chilly, garlic, ginger, chilly powder, turmeric powder, salt and cocum in a manchatti/pan. Pour 1/2 cup water to this. Cover and cook for 05-06 on medium flame. Grind coconut to a smooth paste. Pour this grinded paste to the prawns. Allow it to boil in low flame for 5 minutes. Remove from fire. Heat oil in another pan, splutter mustard seeds and fengreek seeds, add curry leaves, red chilli flakes, small onion. Pour this seasoning over the curry. Serve hot

Nellikka (Gooseberry) curry

Ingredients:
Nellikka/Gooseberry: 1/4 cup
Grated coconut: 1/2 cup
Green chilli: 2-3 pcs
Ginger chopped: 1/2 tbsp
Garlic chopped: 2-3 pcs
Cumin seeds: 1 tsp
Salt: to taste
Tumeric powder: 1/4 tsp
Red chilli flakes: 1-2 pcs
Mustard seeds: 1/2 tsp
Curry leaves: few

Method:
Remove seeds of nellikka and chop finely. Add chopped nellika to a deep bottom pan with 1/2 cup water, tumeric powder, salt. Boil nellika till soft. Grind grated coconut, green chilli, garlic, ginger and cumin seeds to a smooth paste. Add this paste to the cooked nellika. Cook for 5-6 minutes in low flame. Remove from fire. Heat oil in another pan, splutter mustard seeds, curry leaves and red chilli. Add this seasoning to the gravy. Serve with rice.

Kadala (Black Chana) Curry

Ingredients:

Kadala (Chick peas ) - 2 cup
Onion chopped - 2 big
Tomato chopped – 1 big
Garlic – 2 tbsp
Ginger – 1 1/2 tbsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Pepper powder - 1/2 tbsp
Curry leaves - few
Mustard seeds – 1/4 tsp
Dry red chillies – 2-3 pcs
Salt to taste
Oil

Method:

Wash and soak the kadala overnight atleast for 8 hours. Cook kadala in pressure cooker using 2 cup water until soft. Allow it to cool, grind 1/2 cup kadala to a smooth paste using little water. Crush ginger and garlic in grinder. Heat oil in a pan add mustard seeds, when it is starts splutter add curry leaves and red chilli. Then add crushed ginger and garlic, when the raw smell goes add chopped onion and salt, saute well. Add chopped tomato. When the oil appears on the top, add chilli powder, coriander powder, turmeric powder and pepper powder and stir well. Add cooked kadala and mix it well. When its starts boil, add grinded kadala into this, Cook in low flame at least 05- 10 minutes or until the gravy is thick. Serve hot with puttu or chappathi.

Mixed Vegetable Theeyal

Ingredients

Vegetables - 1 1/2 Cups (I used 1 carrot, 02 drumstick, 1 brinjal and 04 long beans,)
Turmeric Powder – 1/4 tsp
Tamarind – gooseberry sized ball
Small onion – 1-2 tbsp
Salt – to taste
Grated Coconut – 1/2 cup
Coriander Powder- 1 tbsp
Red Chilly Powder – 1 1/2 tbsp
Coconut slices - 1-2 tbsp
Oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Dry Red Chillies – 02-04
Curry Leaves – few

Method:

Dry roast coconut on low flame until it turns brown color. Add red chilli powder and coriander powder, roast another 2-3 minutes. Grind the prepared mix using with 2 tbsp water to a smooth paste. Soak tamarind in 1/2 cup water and extract the juice and keep it aside. Heat oil in a pan, add mustard seeds, when it starts crackle add curry leaves, cocnut slices, vegetables, turmeric powder, small onion and salt. Sauté well. Add 2 cup water into this. Cover and Cook the vegetables until half cooked. Add tamarind extract. Cook till the vegetable turn soft. Then add the ground paste to the cooked vegetables. Reduce flame and allow the gravy to thicken. Heat 1 tbsp of oil in a pan and splutter mustard seeds. Add shallots, red chilli and curry leaves. Pour the seasoning over the curry. Serve hot with rice