Italian Salad

Italian Salad

Ingredients:

1 garlic clove, smashed
 Salt
2 tablespoons mayonnaise
2 tablespoons vinegar
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly grond pepper
1/4 head of iceberg lettuce, coarsely chopped
1 tender celery rib, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup cherry tomatoes
1/4 cup pitted green olives, preferably Sicilian
2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)

Method:

In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away

Seer Fish Fry.....Neymeen Fry

SEER FISH FRY( NEYMEEN FRY)

Ingredients:

Neymeen - 5 Nos (Medium size)
Pepper powder - 1/2 Tablespoon
Turmeric powder - 1/4 Tablespoon
Chilli powder - 1/2 Tablespoon
Garlic paste - 1/2 Teaspoon
Ginger paste - 1/2 Teaspoon
Green-chilli paste - 1/2 Teaspoon
Salt to taste
Coconut Oil - 3 tablespoon

Method:

Clean the fish and keep it aside.
Mix Pepper powder, Turmeric powder, Chilli powder, ginger,garlic and green-chilli paste, salt with 2 tablespoon water and make it as thick paste.
Marinate the pieces with the mix specified in Step 2 on both sides and keep it aside for 30 minutes.
Shallow fry both the sides on medium flame for about 10-15 minutes or till the fishes are well fried.
Serve hot.

Pearl Spotted Fish Fry......Karimeen Fry

PEARL SPOTTED FISH FRY (KARIMEEN FRY)

Ingredients

Karimeen, cleaned and slit – 4 nos
Dry red chillies – 10 gms
Turmeric Powder – 1/2 tsp
Pepper – 5 to 6
Red onions – 5 (small ones)
Garlic – 5 cloves
Oil – As required
Salt to taste
Curry leaves
Lemon

Directions

Smear the fish with some lime juice and keep for some time. Mix the dried chillies, turmeric powder, pepper, onion, garlic and salt and grind it to a fine paste. Smear this paste on the fish and keep it for an hour. Add some oil in a frying pan and fry the fish on both the sides over a low flame. Once fried, remove the fish from the pan. Before serving, decorate it with curry leaves and lemon.

Scrambled Egg

Scrambled Egg

Ingredients:

Eggs – 4
Onions (finely chopped) – 1 large one
Green chilies (finely chopped) – 2
Pepper powder – a large pinch
Curry leaves – a sprig
Turmeric powder – a large pinch
Oil – 2 tbsp

Preparation:

Heat oil in a wok or nonstick pan. Add onion, green chilies and curry leaves , Saute it for 5 minutes. Add turmeric powder and mix well.
Add the beaten egg into it. Add salt and pepper powder and mix well. Stir it until the eggs are fully cooked and dry. Serve hot with bread/chapatti/rice.

Egg Curry

Egg Curry

Ingredients:

Boiled egg : 6 Nos
Onion : 3 medium sized, vertically sliced
Green chillies : 5Nos vertically sliced
Tomatoes : 1 medium sized sliced
Chilly powder : 11/2 tsp
Coriander powder : 3 tsp
Garam masala : 1/2 tsp
Turmeric Powder : 1/4 spoon
Garlic : 8 cloves
Coconut oil : 3tsp
Curry leaves : 1 stem
Water : as needed
Salt : as needed

Preparation :

Grind the garlic into a paste in a mixer.
Add coconut oil to the pan and add sliced onion, green chillies and saute till onion become brownish.
Add tomato, garlic paste (#1), curry leaves to the pan and cook till tomatoes become soft.
Add the masala’s to the pan and saute. (if needed, coconut oil can be added).
Drop the eggs into the pan and mix it well with the mixture.
Cover the lid for 5 minutes in a low flame.
Add water, salt, garam masala and cover it with the lid.
Cook for 15-20 minutes.
Serve hot with appam, idiyappam, porotta or pathiri.

Egg Bonda /Egg Baaji

Egg Bonda( Egg Baaji)

Ingredients: 

Egg 4 nos.
Gram Flour( Kadala Maavu) 1 cup
Rice Powder 2 tbsp
Baking soda 1 pinch
Chilli Powder ½ tsp
Oil for deep frying ½ cup

Description: 

Boil the eggs and remove the shells.
Now slice the boiled eggs into 3 and keep aside.
Mix together the ingredients from 2 to 6 with enough water and prepare thick batter.
Heat oil in pan
Dip the egg slice into the batter and slowly leave into the oil.
Deep fry the eggs till golden colour.
Remove from the oil and drain it.
Serve hot with sauce.

Easy Pulav

Easy Pulav

Ingredients

Pulav Rice: 2 cups (Soak Rice in water for 1 hour)
Carrot: 1 (medium)
Green Fresh Peas: 1 cup
Cinnamon: 1
Cardamom: 3-4
Bay Leaf: 1-2
Cloves( crushed): 3-4
Ghee or oil : 2tbsp
Salt : 2-3 tsp
Water: 4 cups

Method

Heat ghee or oil in a pan and add the cinnamon, cloves, bay leaf and crushed cardamom. Stir for few seconds until it gets the desired fragrance. Add carrot and green peas and do mix well in lower flame, and cook covered for about 5 mins (add a pinch of salt to make it soft). Gently mix rice and mix well. Add water (4 cups) and salt, when it starts to boil, reduce flame to low and cook covered for 8-10 minutes and check whether rice grain has become tender and cooked. If not, cook for some more time. Do not open the lid in between multiple times otherwise rice may not cook properly.
Enjoy Pulav

Dal Fry..

Dal Fry

Ingredients:

1/2 cup Masoor Dal 
1 Tomato 
1/2 tsp Jeera 
1/4 tsp Turmeric Powder 
2 Green chilli 
3 Red Chilli
3 tsp Oil 
1 level tsp Salt
3 Garlic Cloves 

How to make simple dal:

Boil the dal with salt, turmeric powder and slit green chillies.
In another pan, heat oil, add the jeera, red chili, tomatoes and garlic pods, sauté on a high flame till the tomatoes are soft and pulpy.
Add the boiled dal into this with little water, boil well for 15 minutes to incorporate the masala into the dal, garnish with coriander.

Chiratta Puttu

Chiratta Puttu


Ingredients
Wheat flour : 2cups
Grated Coconut : 3/4 to 1 cup
Water : 1/2 – 3/4 cup
Salt : as needed

Directions

In a pan heat the wheat flour for 3-4 minutes but do not roast and let it cool.
In a large bowl, take the powder and sprinkle water on the flour (Be careful in mixing water.
Add salt to taste and mix it thoroughly with hand. (It should be a bread crumb consistency and not form a dough.)
Clean a half coconut shell (cup shape) and make a hole in its eye’s portion (You can make it easier if you immerse the coconut shell in water for a day).
Boil the water in traditional Puttu Maker. Fill a quarter of the coconut shell with coconut scrapings and the balance portion with the flour. Fix the filled coconut shell on the pot’s mouth, when it starts steaming. Spread a wet cloth over the coconut shell to prevent steam escaping through the sides. .

Steam it for 10 minutes.
When cooked, remove coconut shell from Puttu Pot and carefully shake the steamed cake on to a plate.
Serve hot with Ground nut (Kadala Kari), Green gram curry (Cheru payar), Cowpea ( Vanpayar ) curry or Mutta ( Egg ) Curry.
Tips
Fill the wheat flour and coconut as loose layers.
Serve hot/warm with banana or curry of your choice or with pappadam.
If you add some ghee it will yields soft puttu.

Chilli Chicken Dry

Chilli Chicken Dry
Ingredients:

500 gms/ 1 lb (approx) boneless chicken fillet (I usually use thigh fillets)
1 egg
1 tbsp cornflour
4 tbsp soy sauce
1 cup vegetable/ canola/ sunflower cooking oil
3-4 dry red chillies
2 large onions (white or brown)/ 4-5 spring onions
2 tbsp finely minced fresh garlic
2 tbsps tomato ketchup
2 cups hot water
2 large green bell peppers, cut into 2" squares (seeds and stem discarded)
1 tbsp cornflour
Salt to taste
Preparation:

Cut the chicken fillet into 2" cubes and put into a large mixing bowl
Add the cornflour, 1 tbsp of soy sauce and the egg to the chicken and mix well till a smooth liquid marinade is formed. Keep aside for 15-20 minutes to marinate.
Cut the onions or spring onions into 1" cubes. In the case of spring onions, cut the green, leafy stems into 1" pieces too.
Put a wok or deep pan on the stove on high heat. Add 2 tbsps of cooking oil to it. When hot, add the dry red chillies and cubed onions to it and fry till the onions are translucent. Now add the garlic and fry for a minute.
Add the soy sauce and tomato ketchup. Stir often and fry for another minute. Take off from stove and keep aside.
Put another wok of deep pan onto the stove and heat on high. Add the remaining cooking oil to it. When hot, fry a little of the marinated chicken at a time till it is golden. Remove from oil with a slotted spoon and put straight into the pan with the onion-garlic-sauce mix. Fry all the remaining chicken like this and add to the pan with the 'sauce'.
Once all the chicken is done, return the 'sauce' with the fried chicken to high heat and stir. Cook for 3-4 minutes.
Now add 2 cups of water and cook till chicken is tender and done - this will not take more than 5-7 minutes.
Now add the green bell peppers and cook for 2 minutes.
After adding the bell pepper and while it is cooking, put 1 tbsp of cornflour in a cup, add 5-6 tbsps of cool water to it and mix well till a smooth liquid is formed. Add this liquid to the pan with the Chilli Chicken and stir well. The gravy will thicken fairly quickly. As soon as this happens, remove the pan from the heat.
Serve Indian Style Chlli Chicken with plan boiled rice.