SQUIDS DRY CURRY

A:

6 shallots sliced

 3 cloves garlic sliced

1 piece ginger sliced

1 green chili sliced

1 red chili sliced

1 stalk curry leaves

B:

2 pinches of fenugreek seed powder

1 tbsp chili powder

½ tbsp. fish curry powder

¼ tsp turmeric powder

¼ tsp pepper powder

Salt to taste

3 – 4 tbsp water

Mix B together in a small bowl & keep aside.

C:

300 gm squids cleaned & cut

1 stalk coriander leaves

1-2 tbsp lemon juice / vinegar

Oil for cooking

METHOD:

Heat up oil fry A till brown.

Add in B & stir for few seconds.

Add in squid, stir for few minutes till almost dry.

Last add lemon juice, coriander leaves mix well.

Serve as a main or side dish.

SWEET, SOUR & SPICY VEGETARIAN MEAT BALLS ( SOYA MEAT )

A:

1 onion big cut

1 green chilly cut

1 red chilly cut

1 piece ginger sliced

2 cloves garlic sliced

1 tomato small cut

B:

1 tbsp chili paste

1 tbsp chili sauce

1 tbsp tomato sauce

1 tsp caramel sauce

Salt & pepper to taste

3-4 tbsp water

C:

Oil for cooking

Meat balls ( Soy Meat, fried )

1 stalk spring onion cut

3 baby tomatoes cut

1 tsp white sesame seeds toasted

( Forgot to add in this picture )

METHOD:

Sauté A in oil till soft & light brown.

Add in B stir for few minutes, add water.

Once sauce start to boil add meat balls,

cherry tomatoes.

When sauce becomes thick, remove from

fire sprinkle spring onion.

Before serving sprinkle sesame seeds.

BANANA & SAGO IN COCONUT MILK DESSERT ( PAYASAM )

A:

5 bananas ripe ( small & sweet )

Sugar to taste

Pinch of salt

Water to cook

Cook above all ingredients together & keep.

B:

Cashew nuts

Raisins

Ghee

Fry both in ghee till golden & keep

C:

½ cup sago cooked

1-1½ coconut milk

¼ tsp cardamom powder

Pinch of yellow colour

METHOD:

Add together cooked bananas, sago,

cardamom powder, colour & coconut milk.

In low flame mix together for few minutes.

Add fried cashew nuts, raisins & mix.

Remove from fire, cover & keep sometime

before serve.

Serve hot or cold.

MANGO RICE

1 cup rice cooked ( cooled )

½ cup raw mango grated

¼ tsp of asafetida

¼ tsp turmeric powder

Salt to taste

Gingelly oil

A:

½ tsp mustard seeds

1-2 dried chilies cut

½ tsp split black gram ( urad dal )

2 tbsp channa dal

1 stalk curry leaves

1 green chilly chopped

METHOD:

Heat up oil, fry A in order.

Add turmeric powder, asafetida

powder, mango & mix.

Add rice, salt mix well, remove from fire.

Cover & keep for some time before serve.

Serve plain with Papad or any spicy dish.

BREADFRUIT CURRY / KADACHAKKA MASALA CURRY

½ tsp mustard seeds

1 cinnamon stick  

2 star anise

1 onion large chopped

1 stalk curry leaves

1 tbsp ginger & garlic paste

½ tsp turmeric powder

½ tsp chili powder

1 tbsp meat curry powder

½ tsp garam masala

2 green chilies cut

150 gm breadfruit ( cleaned & cut )

½ cup coconut milk

Salt to taste

Oil for cooking

Coriander leaves

METHOD:

Heat up oil fry mustard seeds,

cinnamon & star anise.

Add onion & fry till soft & brown.

Add curry leaves, ginger & garlic paste,

fry for few minutes.

Add turmeric powder, chili powder &

meat curry powder, stir for a while.

Add breadfruit, green chilies, salt &

some water, cover & cook.

Once cooked add garam masala &

coconut milk.

When curry start to boil add coriander

leaves & remove from fire.

Serve with rice or any types of bread.

STIR-FRIED SPICY VEGETARIAN FISH FINGERS ( SOY MEAT FISH )

A:

Things to Grind:

5-8 spicy dry chilies

1 onion large

3-5 cloves garlic

11/2 inch ginger

1 tomato medium

1 stalk lemon grass

Salt & sugar to taste

1 tbsp cooking oil

All above ingredients grind into thick paste

B:

Oil for cooking

2 onions large chopped

Hand full curry leaves

Few drops of lemon juice

C:

Few pieces of vegetarian fishes

( soy meat fish ) cut into finger size

& deep fried in oil, keep aside.

METHOD:

Heat up oil, fry curry leaves till

crispy, keep aside.

In same oil sauté onion till soft & brown.

Add 3-5 tbsp chili paste, stir-fry till the

raw smell goes off. ( Remainder chili paste

keep in fridge for next use, can last up to 

2-3 weeks if store in dry bottles )

Add in fried fish finger, lemon juice toast

till well coated.

Then quick stir with fried curry leaves.

Serve hot as a main dish or side dish.

STUFFED SQUIDS WITH GLUTINOUS RICE IN SPICY GRAVY

A:

1 cup glutinous rice ( pre-soaked for 3-4 hours )

Water / coconut milk

Salt to taste

Method:

Stain rice. Mix salt, enough water / coconut milk

to cover up the rice, steamed till ¾  cooked.

Once rice is cooked, take it out from the

steamer & leave it to cool.

B:

 400 gm squids

( clean squid thoroughly, peel the skin, remove innards & pat dry  )

When the rice has cooled down sufficiently,

wet hands slightly & compact rice into tightly

pressed balls.

Proceed to stuff into the squid cavity with it

until ¾ full, using fingers to nudge carefully to

ensure that the lower ends are completely filled

without leaving any gaps.

Putting back the head, secure the opening with toothpicks.

Repeat until all the squids & glutinous rice is completely used up.

Set aside for later use.

C: - For the Gravy:

A: - Grind into paste-

4-6 dried chilies ( add more or less )

1 onion big

3 cloves garlic

1 piece ginger

1 piece galangal  

1 piece fresh turmeric root

2 stalk lemon grass

Salt & sugar to taste

1 tbsp cooking oil

B:

1 onion chopped

1 tomato medium sliced

1 red chili sliced

1 green chili sliced

Curry leaves

Coriander leaves

Turmeric leaves chopped

Oil for cooking

½ cup coconut milk

METHOD:

Heat up oil, fry onion till light brown.

Add in the grounded paste, stir-fry till

raw smell goes off.

Now add tomato, both chilies, curry leaves,

coriander leaves & stuffed squids.

Cook for few minutes, add coconut milk.

Once the gravy is thick enough, add turmeric

leaves mix well & serve.