EGGPLANT CURD CHUTNEY / KATHIRIKKAI THAYIR PACHADI

A:

1 eggplant chopped

Pinch of turmeric powder

Salt to taste

Marinate all together.

B:

1 onion chopped

1 green chilli chopped

1 red chilli chopped

1 tomato small chopped

Few coriander leaves chopped

1-2 cups curd

Pinch of asafoetida powder

C:

1-2 tbsp ghee

½ tsp mustard seeds

½ tsp cumin seeds

1 dried chilli cut small

1 stalk curry leaves

METHOD:

Heat up ghee in frying pan,

fry A till golden brown.

Add fried eggplant into B & mix well.

In the same frying pan with

leftover ghee, fry C.

Once C splutters, turn off the heat &

pour it over the chutney. Mix well.

Serve with roti or rice.

FRESH ACHOVIES FRY / NETHOLI MEEN VARUTHATHU

300 gm fish ( cleaned & washed )

1 tbsp chilli powder

½ tsp pepper powder

½ tsp turmeric powder

1 tbsp rice flour

1 tbsp ginger & garlic paste

¼ tsp tamarind paste

Salt to taste

Mix all the ingredients & marinate

the fish for ½ hour or more.

Oil for frying

Curry leaves

METHOD:

Heat up oil, fry curry leaves keep aside.

In same oil deep fry the fish until golden

brown on both sides.

Dish out, garnish with fried curry

leaves & lemon wedges (not in picture ).

Squeeze few drops of lemon 

juice on the fish & serve hot.

MIXED FRUITS SEMOLINA KESARI

1 cup semolina (roasted with 1 tsp of ghee)

1 cup mixed fruits (can food, stain the juice)

2 cups fruit syrup (stain from mixed fruits can)

1/2 cup fresh milk

 ( I didn’t use sugar, fruits syrup was sweet)

cashew nuts and raisins to garnish

3 tbsp ghee

Pinch of salt

METHOD:

Heat ghee in a skillet and fry cashews

and raisins, set aside.

Add milk + mix fruits syrup in the same

skillet and bring it to a boil.

Add salt, semolina and mix slowly.

Stir well, add ghee little by little, mix well.

Add mix fruits & mix well.

Garnish with nuts and raisins.

Serve hot or chilled.

STIR-FRIED LADIES FINGER / OKRA

300 gm ladies finger cut small

1 onion chopped

2 cloves garlic chopped

1 red chilly chopped

1 stalk curry leaves

¼ tsp turmeric powder

Salt to taste

Oil for cooking

METHOD:

Fry onion, garlic, chilly & curry

leaves till light brown.

Add okra, salt & turmeric powder &

stir-fry for few minutes.

Dish out & serve.

FRENCH TOAST

4-5 slices of bread

Butter to spread

3-4 tbsp condensed milk

1-2 eggs

1 cup warm water

Pinch of cinnamon powder

Extra butter to grease

METHOD:

Mix condensed milk in warm

water, keep aside.

Spread butter on both sides

of bread, keep aside.

Now add egg & cinnamon powder

in the milk & beat lightly.

Heat up non-stick frying pan.

Grease butter in it.

Dip the bread one by one in the milk, toast

the bread in frying pan on both sides until

golden brown.

Serve hot with Tea or Coffee.

SPICY DRY-FRIED TURKEY ( VARUVAL )

A:

500 gm turkey pieces

1 tbsp ginger paste

1 tbsp garlic paste

½ tsp turmeric powder

Salt to taste

Marinate all together keep

for ½ hour or more.

B:

1 stick cinnamon

2 star anises

1 bay leaf  
Dried chilli ( few, cut small ) 

3 cups shallots sliced

( add more or less to taste )

1 stalk curry leaves

C:

1tbsp ginger & garlic paste

3tsp chilli powder

( add more or less )

1 tbsp meat curry powder

1 tsp kurmah powder

½ tsp pepper powder

½ tsp turmeric powder

Salt to taste

3-4 tbsp water

D:

Oil for cooking

½ tsp garam masala

Coriander leaves chopped

Fried curry leaves

Red chilli chopped

METHOD:

Heat up oil in a wok, deep fry A keep aside.

Remove the excess oil, leave

3-4 tbsp oil in the wok.

Fry cinnamon, star anise & dried chilies.

Sauté the shallots till light brown

add curry leaves & bay leaf.

Add ginger garlic paste, stir-fry for a while.

Then add all the powders, salt stir for few minutes.

Add water, let it cook until raw smell disappear.

Now add the fried turkey pieces,

garam masala & stir until dry

Garnish with red chilli ( forgot to add),

curry leaves & coriander leaves.

NOTE:

This dish can cook in advance.

It taste more yummy.

CHINESE STYLE FRIED RICE WITH SPICY SOY SAUCE

A:

1-2 tbsp sesame oil

2 cloves garlic chopped

2 shallots chopped      

2 cups cooked rice

2 tbsp frozen mixed vegetables

2 tbsp chicken meat sliced

2 tbsp prawns cleaned

1 sausages sliced

1-2 tbsp soy sauce

2 pinch of seasoning powder

B:

2 eggs (make scramble eggs)

1 stalk spring onion cut small

METHOD:

Fry garlic & shallots in oil till golden.

Add chicken, sausages, vegetables

stir-fry for a while.

In that add prawns & stir.

Now add in rice, soy sauce

stir-fry for few minutes.

Add eggs, seasoning and spring onion

mix well & serve hot.

SPICY SOY SAYCE:

3 cloves garlic chopped

5 birds eye chillies chopped

2 tbsp soy sauce

2 tbsp water

METHOD:

Mix all together & serve with Fried Rice.

FRIED PRAWNS IN SPICY SOY SAUCE

A:

300 gm prawns with shell, cleaned

( I removed the head )

1 egg white

2-3 tbsp corn flour

Marinate & keep for 10 minutes.

Deep fry the prawns, keep aside.

B:

1 onion sliced

4 cloves garlic sliced

1 inch ginger sliced

8-10 birds eye chilies cut

1 lemon grass cut

C:

2 tbsp dark soy sauce

1 tbsp light soy sauce

½ tsp sugar

3-4 tbsp water

D:

1 stalk curry leaves

1-2 tsp cooking oil

METHOD:

Heat up oil fry curry leaves keep aside.

In the same oil fry B until golden brown.

In that add both sauce stir for a while add

water, sugar let it boil.

Once gravy is thick add in the fried

prawns & mix well.

Transfer to a serving plate.

Garnish with fried curry leaves.

Serve hot.

SPICY FRIED CHICKEN IN BUTTER, MUSHROOM DRY SAUCE

 My second daughter, assistant chef in 

my house made for me a special dish.

A:

300-400 gm chicken pieces

( with skin )

1 tbsp ginger & garlic paste

1 tsp chilli flakes

½ tsp pepper powder

Pinch of sugar

Salt to taste

2-3 tbsp corn flour

Marinate the chicken for 20-30 minutes.

B:

2 tbsp butter

1-2 onion large minced

( add more onion to taste )

5 cloves garlic minced

½ can mushroom chopped

½ tsp rosemary

½ cup chicken stock

C:

Red chilly chopped

Coriander leaves chopped

Oil for frying chicken

METHOD:

Deep fry the chicken & keep aside.

In a frying pan add butter, fry

onion, garlic till golden brown.

Add in the mushrooms stir-fry.

Add chicken stock, rosemary let it cook.

Once the gravy become thick add in

the fried chicken pieces &  mix well.

Garnish with chopped chilly & coriander leaves.

SPICY CLAMS

500 gm clams ( cleaned & washed )

1-2 tbsp coconut cream

Salt to taste

1-2 tbsp oil for cooking

¼ tsp turmeric powder

Things to mince:

8-10 birds eye chillies

4 shallots

3 cloves garlic

½ inch ginger

1 lemon grass

1 stalk young curry leaves

Lemon juice to taste

Coriander leaves chopped

METHOD:

Fry the minced things in oil.

Add turmeric powder, salt, clams

stir-fry  for few minutes.

Add coconut cream & stir.

Last add lemon juice mix well

Garnish with coriander leaves

INSTANT AVAL KOZHUKATTAI / FLATTENED RICE DUMPLINGS

1 cup poha / aval
(wash in hot water & stain )
1/2 cup coconut grated /
dessicated coconut
2-3 tbsp sugar
Pinch of salt
2 pinch of cardamom powder
1 tbsp ghee

METHOD:

Heat up ghee fry the coconut 
lightly in low flame.

Add in all the other ingredients 
mix well.

Remove from fire, make into 
shapes & serve

SPICY BREAD TOAST

A:
Butter to grease
6-8 slices of bread cut into 
triangular pieces

B:
3 eggs
Salt & pepper to taste
Pinch of chilly powder
Pinch of turmeric powder
Pinch of garam masala powder
Pinch of sugar
1/4 tsp ginger & garlic paste

Beat lightely keep aside

C: Things to mince:
1 onion
1 green chili
1 stalk spring curry leaves
1 stalk coriander leaves
1 tomato small

Add into egg mixture

METHOD:

Heat up non-stick pan, 
grease some butter.

Dip bread slices one by 
one in egg mixture & toast 
both sides till golden brown.

Serve hot with Tomato Ketchup

STEAMED SALTED FISH CURRY

A:
2-3 steamed salted fish
( store bought, cleaned )
1/2 turmeric powder
1 tsp ginger & garlic paste
( Don't add salt, the fish is salty )

Marinate the fish for sometime.

B:
2- 3 tbsp oil
1 tsp  mixed spice seeds
( mustard, fenugreek, cummin, 
white dal, fennel seeds )
1-2 dried chilli cut small
1 stalk curry leaves

C:
1onion sliced
4 cloves garlic sliced
1 inch ginger sliced
2 chilli green sliced

D:
11/2 tbsp fish curry powder
1 tbsp chilly powder
1/2 tsp turmeric powder

Add with little water make 
into thick paste.

E:
1 stick murungai cut 
1 egg plant cut
1 tomato cut
Salt to taste

F:
1-2 tbsp tamarind paste

G:
1 cup coconut milk / cream

H: 
Coriander leaves chopped
1/2 tsp gingerly oil

METHOD:

Fry A keep aside.

In the same oil fry B.

Add in C fry till light brown.

Then add in D stir till oil comes up.

Add 1-2 cup of water let it boil.

Add E cover & cook.

Once the vegetables 1/2 way cooked 
add F continue cooking till done.

Add G mix well. 

Once curry start to boil add 
H mix well, add the fried fish 
& remove from fire.

Cover & keep till served.

NOTE:

This Steamed Salted Fish Curry 
taste better for the next day

It taste more yummy if cooked 
in earthen pot.

SHREDDED CHICKEN FRY ( CHICKEN PUTTU )

A:
1 chicken breast
1 tbsp ginger & garlic paste
1/2 tsp turmeric powder
1/2 tsp salt

Marinate all together & keep 
for 10-15 minutes. Steam the 
chicken for 10 minutes, keep 
aside let it cool. Break them 
into small pieces keep aside.

B:
1 onion large minced
1 inch ginger minced
4 cloves garlic minced
1 stalk curry leaves minced
4-5 bird's eye chilli minced

C:
1-2 tbsp oil
1 stick cinnomon stick
1 star anise
1 dried chilli cut small
1/2 tsp fennel seeds

D:
1/2 tsp chilli powder
Salt to taste

E:
1/4 garam masala
1 red chilli cut small
1 green chilly cut small
1 stalk coriander leaves chopped

METHOD:

Heat up oil fry C then add 
B fry till golden brown.

Add in the shredded chicken & 
D fry for few minutes.

Last add E mix well & serve.