Mango Fish Curry

Ingredients

250 gms Tilapia Fish (or any Kind)
5 tsp Oil
1/2 tsp Fenugreek seeds
1/4 tsp Fennel seeds
1/4 tsp Cumin seeds
6 Garlic Cloves (sliced)
3 Green Chilis (cut lengthwise)
5 Curry leaves
5 Small Onions (sliced)
1 large or 1 cup Tomato Puree
1 cup Raw Mango (diced)
1 lemon sized Tamarind (soaked in water)
1/2 tsp Turmeric Powder
1 tsp Red chili powder
1 tsp Coriander powder

Method

• Heat oil in a heavy bottomed pan. When oil is smoky, add fenugreek seeds, cumin seeds, fennel seeds And when the seeds start to splutter, add garlic, green chilies and curry leaves. Saute for 30 sec.
• Add onions and saute for 1 minute until onions start to wilt.
• Add the dry spice powders - turmeric powder, red chili powder and coriander powder. Saute 15 sec. This is an important step, it gives deep color to the curry.
• Then add mango. Saute for  2 minutes.
• Add tomato puree. Extract tamarind pulp and add it to the curry. Mix well. Cook for 10-12 minutes until the curry begins to boil. Allow the curry to boil for another 2 minutes. Add salt per taste.
• Add fish to the curry and cook in low heat for 5 minutes. Do not stir other wise fish will break.

Carrot Kheer

Ingredients

1/2 cup Almonds
2 cups Carrots (grated)
1 tsp Ghee
1/4 tsp Cardamom powder
500 ml Milk
2 tsp Khoya
1/2 cup Sugar
Pinch of Salt

Method

• Soak almonds in water for 2 hours and pell the almond skin. Coarsely grind the almonds. Set aside.
• Heat ghee on a pan. Add grated carrots and saute on medium heat until it softens about 5 minutes. Allow it cool. 
• Divide the sauted carrots. Grind one half of the carrots in a blender.
• Boil milk in a heavy bottomed pan. As milk begins to boil, add sauted carrots, pureed carrots, ground almonds, sugar, cardamom powder, salt and khoya. Mix well. Cook for 5-8 minutes until the mixture starts to thicken.
• Refrigerate for 1-2 hrs. Serve chilled.

Lake Smelt Fish Fry

Ingredients

250 gms Lake Smelt Fish
1 tsp Ginger, Garlic & Cumin (1/2 tsp) paste
1/2 tsp or 4-5 Curry leaves (finely chopped)
5 tsp Corn Flour
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Pepper Powder
1/2 tsp Lemon Juice
Salt per taste
Oil for deep frying

Method

• Gently mix together fish, ginger & garlic paste, curry leaves, 3 tsp corn flour, red chili powder, turmeric powder, pepper powder, lemon juice and salt. Refrigerate for marination up-to 10 - 15 minutes
• Add remaining corn flour and mix well.
• Heat oil for deep frying. Gently drop the fish into the oil. Cook for 2-3 minutes on each side on medium heat until the masala coating around the fish is crusty.
• Serve hot with lemon wedges and onions.

Dried Peas Masala | Pattani Masala

Ingredients

1 cup of Dried peas (washed & soaked overnight in water)
5 tsp Oil
Salt per taste
For seasoning
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
6-8 Curry leaves
Dry Spice powders
1/4 Turmeric powder
1 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Garam masala

1 large or 2 cups of Onion (diced)
1 large or 2 cups of Potato (diced)
1/2 cup of Tomato (diced)

Method

• Cook peas in a pressure cooker for up to 3-4 whistles
• Heat oil in a heavy bottomed pan. Add the ingredients listed under seasoning - mustard seeds, cumin seeds and curry leaves.
• As the seasoning starts to splutter, add the onions. Saute onions until they are wilted.
• Add dry spice powder listed above - turmeric powder, red chili powder, coriander powder and garam masala. Saute for 10-15 sec. Make sure that they dont get burnt at the bottom of the pan
• Add potatoes and mix well. Also add 2-3 tsp of reserved water from cooked peas so that it doesnt get burnt at the bottom. Cook in low heat until potatoes are half cook about 5 minutes
• Add tomatoes and cook for 2-3 minutes.
• Add dried peas along with reserved water. Mix well. Cook for 5 minutes on low heat.
• Add salt and mix well for 2 minutes. Garish with cilantro and serve with steamed rice, roti and chapati.

Manchatti Chicken Chops

Ingredients

1 kg Chicken
6-8 Curry Leaves
1/2 tsp of Turmeric powder
1-2 cup of Water
For the masala
4-5 Garlic Cloves (chopped)
1 large or 2 cups of Onion (diced)
1 tsp whole Pepper corns

Method

• Heat 5 tsp of oil in an earthen pot or a heavy bottemed utensil. Add pepper corns. when it starts to splutter, add garlic and onion. Saute until onions starts to wilt. Tranfer it into a seperate plate and allow it to cool. 
• Grind the above masala to a smooth paste. Add 1 cup of water while grinding
• Add chicken, tumeric powder and curry leaves to the same earthen pot. Saute for 5 minutes. 
• Add ground masala to the chicken. Add small amount of salt and cook in low heat for 10-15 minutes stirring oasionaly. If needed, add water for more curry.
• Add salt per taste and cook for another 10 to 15 minutes until chicken is cooked completely.
• Garnich with cilantro and serve it with steamed rice.

Varatharacha Chicken Kuzhambu

Ingredients

1 kg Chicken
2 cups Tomato puree
1/2 tsp Turmeric powder
1 tsp Red Chili powder
3 tsp Curry powder
Cilantro for garnish
1/2 tsp Kasturi methi
Salt per taste
5 tsp oil
For Masala
        1 small piece of cinnamon
        4 Cloves
        2 Cardamom

        1 tsp Fennel

        1/2 tsp Cumin Seeds
        8 Garlic Cloves
        1 inch piece of Ginger (diced)
        3 cups or 1 large Onion (finely chopped)
        8 whole Red Chilies
        1 Cup Grated coconut
        2 cups of water

Method

• Heat 2 tsp of oil in a heavy bottomed pan. Saute the ingredients listed under "masala" - cinnamon, cloves, cardamom, fennel, cumin seeds, ginger, garlic, onion and red chilies. Allow it to cool
• Grind sauted ingredients with coconut with 2 cups of water into a creamy sauce
• In the same pan, heat remaining oil. Add chicken and turmeric. Mix well and cook for 5 minutes in low heat
• Now add the masala, turmeric powder, red chili powder, curry powder and tomato puree. Add 1/2 tsp of salt and mix well. Continue to cook in low heat for 20 minutes
• Add kasturi methi and salt. Mix well. Continue to cook for another 10 minutes
• As oil starts to separate form rest of the ingredients, add cilantro and turn of the heat
• Serve it with rice, chapati, idli or dosa

Manchatti Chicken Kuzhambu | Chicken curry made in earthen Pot

Ingredients

500 gm Chicken
5 tsp Oil

Whole dry spices
1 Bay Leaf
1 inch Cinnamon Stick
2 Cardamom
5 Cloves
1/2 tsp Fennel seeds

Dry spice powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 1/2 tsp Red chili powder

10 Curry leaves
8 Green Chilies (cut lengthwise)
3 tsp Ginger-garlic paste
1 Large or 2 cups onion (diced)
1 Large or 1 cup Tomatoes (diced)

For masala
1 cup Coconut
1 cup Cashew nut (soaked in water for 1 hr)

2 tsp Salt

Method

1. Heat oil in a earthen pot. Add whole dry spices bay leaf, cinnamon, cardamom, cloves and fennel seeds. Saute for 10-15 sec
2. Add curry leaves and green chilies. Saute for 10-15 sec
3. Add onions and saute for 2-3 minutes. Then add ginger-garlic paste and continue to saute for a minute
4. Add dry spice powders - turmeric powder, coriander powder and red chili powder. Saute for a minute.
5. Add tomatoes. Continue to saute. Cook for 2 minutes
6. Then add chicken and mix well. Make sure that all the masala is evenly coated around the chicken. Cook for 5 minutes. And then add 1/2 tsp salt. Continue to cook for 10-15 minutes on medium heat.
7. Make a smooth paste of coconut powder and cashew paste with 1 cup of water. Add this to the chicken. Add remaining salt. Cook for another 10-15 minutes.
8. Sprinkle cilantro. Serve with rice varieties, breads, idli or dosa