Vendakka-Mutta Thoran

Ingredients:

Vendakka/Ladies finger: 250gm

Grated coconut: 1/2 cup

Egg: 2 nos

Onion: 1 small

Green chilli: 2-3 nos

Turmeric powder: 1 tsp

Pepper powder: 1 tsp

Salt: to taste

Curry leaves: few

Mustard Seeds: 1/2 tsp

Oil

Method:

Clean and cut ladies finger into small pieces. Combine grated coconut, onion, green chilli, salt and turmeric powder with your hands and keep aside. Heat oil in a pan,add mustard seeds and allow to splutter, add curry leaves and fry for 1 minute. Add ladies finger and saute for 5 minutes uncovered. Add coconut mixture to this, Cover and cook for 3-4 minutes. Beat egg with salt and pepper powder. Make a small space in the centre, add beaten egg to this and stir well. Cover and cook for another 1-2 minutes. Remove from fire. Serve hot.

Parippu Curry

Ingredients:

Toor dal/ Manja parippu: 1 cup

Grated coconut: 1/2 cup

Shallots chopped: 3-4 pcs

Garlic: 1

Green chilli: 2-3 pcs

Red chilli flakes: 1-2 pc

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Turmeric powder: 1/2 tsp

Curry leaves:

Method:

Pressure cook dal with turmeric powder, salt, and water, mash well with wooden spoon. Grind together grated coconut, garlic, green chilli, shallots and cumin seeds to a smooth paste. Add this into the cooked dal and transfer again to stove. Stir well and cook for 5 minutes in medium flame. Remove from fire. Heat oil in a pan, splutter mustard seeds, saute red chilli flakes, shallots and curry leaves. Pour this seasoning over the curry. Serve hot with rice.

Steamed Vanila Custard Pudding and *****Merry Christmas to all***********

M

Ingredients:
Al purpose flour: 1 cup
Powdered Sugar: 3/4 cup
Egg: 2
Butter: 1/4 cup
Baking powder: 1/2 tsp
Baking soda: 1/2 tsp
Lemon zest: 2 tsp
Lemon juice: 2 tsp
Salt: 1/4 tsp
Vanila Essence: 1 tsp
Milk: 1/4 cup

Method:
Sieve al purpose flour, salt, baking powder and baking soda together and keep aside. Beat butter and sugar till fluffy, add egg to the mixture and beat well. Add flour little by little to this and mix well. Add enough milk to give the batter a dropping consistency. Add lemon juice, lemon zest and vanila essence to this and mix well. Grease aluminium dish with a little butter and pour the mixture into the mould. Cover it with aluminium foil paper. Tie the aluminium foil covering with string. Place the dish on a steamer/ appachembu. Reduce the flame to low, cover and steam cook for about 30-40 minutes. Check whether the pudding is done by inserting a toothpick, if it comes out clean, pudding is ready otherwise steam for another 10-15 minutes or pudding is done. Allow it to cool. Serve with custard sauce.

Custard Sauce:

Ingredients:
Milk: 2 1/2 cup
Corn flour: 2 tbsp
Egg: 1
Sugar: 1/4 cup
Milk: 2 tbsp

Method:
Mix 2 tbsp milk and cornflour, add beaten egg into this, beat until smooth and keep aside. In a deep bottom pan, pour milk and sugar, allow it to boil. Remove from fire. Pour the cornflour mixture into this and mix well. Transfer the pan again to stove, reduce the flame to low. Stirring continously for 10-15 minutes or till the custard thickens (do not allow custard to boil). Allow the mixture to cool and keep it in fridge.

Fish Roast

Ingredients:
Fish : 3 pcs (i used peral spot)
Onion chopped: 2 medium
Tomato: 1 big
Pepper powder: 1 tbsp
Garam masala: 1 tsp
Fennel seed powder; 2 tsp
Turmeric powder: 1/2 tsp
Red chilli powder: 2 tsp
Coriander powder: 1/4 tbsp
Ginger chopped: 1 tbsp
Garlic chopped: 1 tbsp
Greenchilli slitted: 2 pcs
Thin Coconut Milk: 1 cup
Cocum/Kodampuli: 1 pc
Vinegar: 1 tsp

To Marinade:
Pepper powder: 1 tbsp
Turmeric powder: 1 tsp
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Red chilli powder: 2 tsp
Lemon juice: 2 tsp

Method:

Soak cocoum in 1 cup water. Wash and clean fish. Mix turmeric powder, chilli powder, pepper powder, ginger, garlic paste and lemon juice, add little water and make a smooth paste. Apply this paste on the fish, keep aside for 1 hr. Heat oil in a pan, shallow fry both sides and remove from fire.

In the same pan, add ginger, garlic and greenchilli, fry for 2-3 minutes. Add onion and fry untill it turns soft. Add tomato, fry well till the oil seperates. Then add pepper powder, garam masala, fennel seed powder, turmeric powder, redchilli powder and coriander powder. Saute for 2-3 minutes.

Remove cocum from the water and pour the water to this also add the 1 cup thin coconut milk. Reduce the flame to low, allow it to boil. Add fried fish to this. Close the lid and cook for 10-15 minutes or till the gravy turns thick. pour vinegar to the curry. Remove from fire. Serve hot.