Fish Pickle

Ingredients :

1/4 kg - Fish, cut into cubes
1 No - Onion, sliced
1 Inch - Ginger
1 No - Garlic Flake
1 Tsp - Chilly powder
1/2 tsp - Turmeric
1 tsp - Mustard
1 tsp - Methi
3 Nos - Curry Leaves
1/2 Cup - Oil
1/2 Cup - Vinegar
10 Nos - Cloves
Salt to taste

Cooking Instructions :

- Apply a little chilly powder and salt on fish and dry in the sun for a day.
- Heat oil and fry fish, keep it aside.
- Roast mustard and methi and grind it fine with rest of the ingredients.
- Heat oil in a pan.
- Fry the onions until brown, and then add the ground masala.
- Combine vinegar and mix it properly with the fish.
- The pickle can be stored for a month.

Mango Pulisheri

Ingredients :

1 No - Ripe Mango
3 tbsp - Onion, finely chopped
1/2 tsp - Turmeric powder
2 tsp - Ginger
4 tbsp - Curd
5 Nos - Dry chillies
1 Cup - Coconut, grated
2 tsp - Mustard
3 tsp - Oil
5 Nos - Curry leaves
Salt to taste
Water as required

Cooking Instructions :

- Slice the mangoes into medium size pieces.
- Add onions, ginger, turmeric powder and salt to the mangoes and boil it till the mangoes are completely cooked.
- Grind the grated coconut and curd together.
- Combine it with the cooked mangoes.
- Take a pan and heat oil in it, add mustard, dry chillies and curry leaves to it.
- Add the mango mixture to the pan and simmer for about 30 seconds.
- Mango Pulissery is ready to serve.

Appam

Ingredients :
1/2 Cup - Cooked rice
1/2 kg - Raw rice
1 No - Grated coconut
3 tsp - Sugar
1/2 tsp - Yeast
Salt to taste

Cooking Instructions :

- Soak raw rice for about 4 hours and drain.
- Blend with cooked rice and grated coconut in a mixie.
- Mix sugar, yeast and salt in boiled water. Leave it for half an hour.
- Add this mixture to the above grinded mixture.
- Leave the mixture for fermentation for 8 hours.
- Spread this fermented mixture in a non-stick pan.
- Put a lid on the pan and heat it for 2 minutes.
- Appam is ready. Serve it with potato curry.

Avial

Ingredients :

3/4 kg - Vegetables (drumsticks, brinjals, yam, string beans, raw banana, ash gourd, ridge gourd)
2 Nos - Large onions
1 tbsp - Tamarind paste
1/2 tsp - Turmeric powder
1/2 tsp - Red chilli powder
8 Nos - Green chillies
1 Cup - Grated coconut
2 tbsp - Oil
1 Tsp - Mustard Seeds
6 Nos - Curry leaves
Salt to taste
Water as required

Cooking Instructions :

- Wash, peel and cube the vegetables.
- Slightly cook drum sticks with salt.
- Grind the coconut,green chillies, salt, tamarind extract to form a fine paste.
- Boil water in a skillet and add cubed vegetables.
- Mix red chilli and turmeric powder with it.
- Cook the vegetables properly.
- Add coconut paste. Stir it.
- Now cook over low heat for about 15 minutes.
- Take a small pan and heat oil.
- Splutter mustard seeds and add the curry leaves to it.
- Saute until the leaves change colour.
- Now pour over the cooked vegetables.

Ada Prathaman

Ingredients :

1/2 Cup - Ada
4 Nos - Green cardamoms
1 tbsp - Sugar
1/4 Cup pure ghee
12 Cashewnuts
2 tbsp Kishmish
1-1/2 Cups coconut (scraped)
1 Cup palm jaggery

Cooking Instructions :

- Heat 2 tbsp ghee and fry ada.
- Grind cardamoms and sugar together to a fine powder, and place aside.
- Heat 2 tbsp ghee and saute the cashewnuts and kishmish until light brown.
- Immerse coconut in one cup hot water, grind and extract thick milk.
- Repeat the process, make a second extract and set aside.
- Crush jaggery to a fine powder, keep it aside.
- Bring ada to a boil in one cup water and the second extract of coconut milk.
- Ada should remain smooth but hold its shape.
- Add jaggery with it and continue cooking until it thickens.
- Heat the remaining ghee and add this to the pradhaman.
- Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly.
- Sprinkle with the cardamom powder.

Coconut Prawn Gravy

Ingredients :

500 gms - Prawns
2 nos - Onions
2 nos - Tomatoes
1/4 tsp - Fennel seeds
1 tsp - Turmeric powder
2 tsp - Chilly powder
3 tsp - Coriander powder
4 nos - Green chillies (chopped)
3 nos - Garlic flakes (crushed)
2 tbsp - Coconut oil
1 Cup - Coconut
2 tbsp - Tamarind paste
2 Cups - Water
5 nos - Curry leaves
Salt to taste

Cooking Instructions :

- Chop the onions and tomatoes.
- Wash and clean the prawns.
- Heat 1 tsp coconut oil.
- Fry grated coconut, fennel seeds and chopped onions till brown.
- Blend it well with water.
- Roast the turmeric powder, chilli powder and coriander powder.
- Mix the roasted powders with chopped tomatoes, garlic, blended coconut, salt and tamarind paste.
- Now add 2 cups water and cook till the mixture turns thick.
- Add prawns and cook till done and mix green chillies.
- Heat the oil, fry curry leaves.
- Adorn with fried curry leaves.
- Coconut prawn gravy is ready.

Malabar Fish Curry

Ingredients :

200 gms - Fish (preferably seer)
200 gms - Oil
50 gms - ginger, sliced
10 nos - green chilies, halved
10 gms - red chili peppers
1 cup - coriander leaves, chopped
3 nos - curry leaves
25 gms - coriander powder
10 gms - cumin
1 cup - grated coconut
50 gms - coconut oil
2 cups - chopped onions
5 gms - fenugreek seeds
10 gms- mustard seeds
100 gms - tamarind pulp, diluted in 2 tbsp of water
150 gms tomatoes, chopped
10 gms turmeric powder
salt to taste

Cooking Instructions :

- Heat oil in a heavy bottomed vessel.
- Add chopped onions, green chillies, ginger, curry leaves and mustard seeds.
- When the onions are fried, add tamarind water and tomatoes.
- Stir and allow to cook for 2 minutes.
- Add chilli power, turmeric power, coriander powder and salt.
- Cook for a further 2 minutes.
- Add coconut paste and allow to cook for ½ hr.
- Add fish slices, stir gently.
- Cover the heavy bottomed vessel, lower heat, and allow to cook for 5 minutes.
- Check salt.
- Serve hot with boiled rice.