DUCK CURRY WITH COCONUT MILK ( THARAVU MAPPAS )

A:

500 gm duck cut into pieced

1 tbsp ginger & garlic paste

1 tsp chicken curry powder /

1 tsp chili powder + ½ tsp garam masala

1 tsp turmeric powder

Marinate & keep for 20-30 minutes.

B:

Coconut oil for cooking

1 tbsp whole spice

( cinnamon, cloves, cardamom, fennel

seeds, whole black pepper & bay leaves )

C:

1 stalk curry leaves

1 onion big sliced

1 ½ inch ginger sliced

5 gloves garlic sliced

2 chilies green cut

½ tomato cut

D:

2-3 tbsp white vinegar

1 tbsp coriander powder

1 tsp pepper powder ( white )

1 cup coconut milk ( thin ) / water

Salt to taste

E:

½ cup coconut milk ( thick )

1 chili small green cut

½ tomato sliced

1 tsp garam masala

½  tsp coconut oil

Spring curry leaves

METHOD:

Heat up coconut oil in Pressure Cooker,

fry B, then C… sauté until onion turn transparent.

Add in pepper powder, coriander

powder, sauté till raw smell is gone.

Add in A, vinegar, coconut milk / water

salt mix well.

Cover with lid & pressure cook for 2-3

whistles or till cooked.

Open the lid adds in E mix well.

When it start to boil remove from fire.

Serve with Rice, Bread, Porotta,

String Hoppers, Chapathi etc. …

STIR-FRIED ALTEMANTHERA WITH COCONUT ( PONNANGANNI KEERAI PORIYAL )

1 sp oil

½ tsp mustard seeds

1 dried chili cut small

½ tsp cumin seeds

1 tbsp split dal

3 shallots chopped

2 cloves garlic chopped

4 bird’s eye chilies chopped

¼ tsp turmeric powder

Salt to taste

3 handful ponnanganni keerai ( cleaned )

3-4 tbsp coconut grated

METHOD:

Heat up oil, fry mustard seeds, dry chili,

cumin seeds, split dal.

Add in shallots, garlic, bird’s eye chilies,

salt & turmeric.

Once shallots turn little brown, add in

the altemanthera leaves fry for few minutes.

Add in coconut, stir-fry for few more seconds.

Serve as a side dish for Rice.

STIR-FRIED CHINESE STYLE SEAFOOD NOODLES + SPICY SAUCE DIPPING

1-2 tbsp Sesame oil

3 gloves garlic crushed

100 gm prawns cleaned

100 gm squids cleaned & cut

10 fish balls ( more / less )

150 gm cabbage cut

150 gm mustard leaves cut

1 small carrot sliced thinly

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

Salt, sugar & pepper to taste

500 gm fresh noodles

For Garnishing:

1 chili red cut / sliced

1 stalk spring onion cut

METHOD:

Heat up oil, fry garlic till brown.

Add in prawns, squids, fish balls,

all the vegetables, all the sauces,

seasonings fry for few minutes.

Add in noodles, stir-fry until well complain.

Garnish with chili & spring onions.

Serve hot with Spice Sauce Dipping.

SPICE SAUCE DIPPING:

3 bird’s eye chilies minced /

1 chili red chopped

3 cloves garlic minced

2 tbsp light soy sauce

1 tbsp water

Pinch of sugar

METHOD:

Mix all the above ingredients together.

MANGO PAYASAM ( DESSERT )

1 mango well ripped ( removed skin & cut )

2 tbsp sago ( pre-soaked & drained )

Pinch of salt

1 cup milk

½ cup condescend milk ( more / less )

½ tsp cardamom powder

Water for cooking

For Garnishing:

Ghee for cooking

Extra mango pieces

5 cashew nuts cut

METHOD:

Add water, salt & cook mango pieces till soft.

Cook sago till transparent.

Once sago is cooked add cooked mango,

condensed milk, fresh milk mix well &

keep stirring for few minutes until

bubbles form sides of the pan.

Add cardamom powder, mix &

remove from fire.

In a frying pan heat up ghee, fry

cashew nuts till golden keep aside.

In the same pan add extra mango

pieces, fry till golden keep aside

Last add fried mango pieces, cashew nuts

into mango payasam mix well.

Serve hot or cold.

JACKFRUIT PAYASAM ( DESSERT )

2 tbsp ghee

5 cashew nuts ( cut open )

1 tbsp fresh coconut chopped

6-8 jackfruit pulp ( removed seeds & chopped )

2  tbsp sago ( pre-soaked & drained )

½ cup molasses ( jaggery, more / less )

1 cup coconut milk

½ tsp payasam spice powder

( cardamom, dried ginger, cumin )

Water for cooking

METHOD:

Heat up ghee, fry cashew nuts till

golden, keep aside.

Fry coconut pieces till golden, keep aside.

In same remainder ghee fry jackfruit

pieces till golden brown, keep aside.

Add some water, cook sago till transparent.

Add molasses mix well until well dissolved.

Add jackfruit, coconut milk, keep string till

bubble start to form.

Remove dessert from fire add, payasam

spice, mix well.

Garnish with cashew nuts & coconut pieces.

NOTE:

Best to serve is after 1 hour / more after cooking.

VEGETARIAN IDLY BURGER

A:

Butter for cooking

Idly ( I use leftover idles, cut into two )

B:

Salad leaves

Cucumber sliced

C:

Dry Chili Chutney

Mint Chutney

E:

1 potato ( cooked & remove the skin )  

1 cup mixed vegetables cooked

1 tomato chopped

1 onion chopped

1 chili green chopped

Coriander leaves chopped

Young curry leaves chopped

1-2 tbsp cheese grated

1 tbsp corn flour

Salt & pepper to taste

METHOD:

Mash potato & mixed vegetables.

Add in remainder ingredients & mix well.

Shape into small patties & keep aside.

Heat up no-stick pan little some butter.

Pan-fry vegetable patties on both sides

until golden brown & keep aside.

In same pan add some butter & pan-fry

both sides of idles lightly & keep aside.

To Make Burger:  

Spread some dry chili chutney inner

parts of the idles.

Add salad leaf, spread some mint chutney,

vegetable burger again mint chutney,

cucumber slice.

Cover with other part of idly.

Serve with hot drinks.