Oats Ladoo

Oats Ladoo

Ingredients

1 cup oats
1/4 cup cranberry
1/2 tsp cardamom powder
2 cups sugar
1/2 cup water

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 2
Difficulty: easy

Directions

Combine sugar and water into large pot.

Cook till you get 2 thread consistency of sugar syrup. Then add cardamom powder.

Parallely roast the oats and alllow it to cool.

Then add roasted oats into sugar syrup. also add cranberry . Mix everything well. Let the mixture cool down for sometime and then make small balls out of the mixture.

Kozhukkatai

Kozhukkatai

Ingredients

Rice flour : 1 cup
Grated coconut : 1½ cup
Thick jaggery syrup : ½ cup
Cardamom powder : 1 tsp
Water : 1 cup
Salt : A pinch

Kozhukattai preparation

Add salt to water and boil it.
Pour this water into the rice powder and knead well to make smooth dough, without lumps.
Make big lemon sized balls out of this dough.
Heat a thick bottomed sauce pan and pour in the jaggery syrup and mix the coconut and cardamom powder.
Keep it over the flame till the moisture dries up with constant stirring.
Spread a little oil on your palm and take a ball of dough and flatten in slightly.
Put a spoonful of the mixture (#7) in this and secure all the sides and roll lightly.
Prepare the entire balls using the rest of the dough.
Steam the kozhukkattas till done and serve them warm.

Chicken Kolli Wada

Chicken Kolli Wada

Ingredients 

Chicken - 1/2 kg or (cut t into strips wthout bone)
Soya Sauce - 1/2 tsp
Tomato Ketchup - 1 tsp
Chilli Powder - 1 tsp
Tumeric Powder - 1/4 tsp
Ginger Garlic paste - 1 tsp
Cinnamon + Cloves (Lavang/Laung) Powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Food color - 2 pinch
Oil - 2 tsp
Coriander or Cilantro Chopped - 2 tbsp
Salt to taste

Cooking Method :

Mix all the ingredients together
Heat a kadai and fry .

Kerala Crab Curry

Kerala Crab Curry

Ingredients:

1. whole crabs/ njandu - 6 nums cleaned and washed
2. onion - 1/2 portion of a medium sized chopped
3. ginger chopped - 1 tbsp
4. garlic - 4 cloves chopped finely
5. green chili - 2 slit
6. tomato - 2 medium seeded and chopped
7. curry leaves of 2 springs
8. chili powder - 2 tsp
9. turmeric powder - 1/4 tsp
10. coriander powder - 1 tsp
11. salt as required
12. coconut oil - 2 tbsp
13. coriander leaves chopped - 3 tbsp
14. tamarind pulp of 1 lemon sized ball soaked in 1 cup of water squeezed and drained
15. Mustard seeds - 1/2 tsp
16. Fenugreek seeds - 10 nos

Method:

1. Heat oil in a clay pan
2. Add fenugreek seeds followed by mustard seeds
3. Allow to pop up. Add curry leaves and saute
4. Add onions, green chillies and saute till onions turn transulcent
5. Add ginger garlic. saute for another till the raw smell disappears
6. Add chilli powder, corriander powder and turmeric.saute for 10 sec
7. Add 1/2 cup of water
8. allow it to boil nicely and the oil starts seperating.
7. Now add the tomatos. and tamarind juice.
8. once it boils add salt. stir.
9. Now add the crabs cover and cook till the white shell's color turns orange. (This is when the crab is cooked)
10. Add the chopped corriander leave stir. remove from fire
11. Serve this with ghee rice. That is the best combination

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.