SPICY COATED FRIED FISH

Curry leaves fried

Dried chili broken into small

pieces & fried (optional)

Oil for deep frying

                

MARINATE:

8-10 pieces small type fish

1 ½ tbsp chilly powder

1 tsp pepper powder

½ tsp turmeric powder

¼ tsp ginger & garlic paste

Salt to taste

1 no. egg

2-3 tbsp corn flour

METHOD:

Heat up oil, fry marinated fish

until crispy.

Add in fried chilies & curry leaves.

Serve hot with tomato sauce or plain.  

CHEESY TOFU & VEGETABLE BALL

50 gm carrot grated

50 gm cabbage sliced finely

3 tofu (bean curd)

Curry leaves chopped

Coriander leaves chopped

1 green chilly chopped

1 red chilly chopped

3 shallots chopped

1/4 tsp ginger & garlic paste

2-3 tbsp corn flour

Salt to taste

METHOD:

Mix well all above ingredient,

make them into lime size balls.  

Cheese cut into small squares

Breadcrumbs  

Plain flour mix with little

water make into paste

Oil for frying

METHOD:

Stuff 1-2 piece of cheese in each

tofu ball, dip the ball into the flour

paste, roll them in breadcrumbs.

Deep fry the tofu balls in hot oil in

medium flame until golden colour.

Serve hot with sauce of your choice.

(Chilly, tomato, mayonnaise, thousand

 island, pepper sauce etc…)

SPICY CHICKEN VARUVAL

Recipe by: Vuthara Kumari

                             

MARINATE:

A:

1 chicken cut into small pieces

½ tsp turmeric powder

2 tbsp ginger & garlic paste

B:
3 onions big
5 shallots

2  cardamom

5 dried chilies broken
1 tbsp fennel seeds
1 cinnamon
2 star anises

Curry leaves  

C:
1 tbsp coarse pepper
2 tbsp chili Powder

(or more to taste)
½ tbsp meat curry powder

3-4 tbsp water

SEASONING:

Salt to taste

Pinch of sugar

1 tsp vinegar

Cilantro leaves

5 tbsp oil for cooking

METHOD:

Cook marinated chicken in low fire

without adding water (stir on & off)

keep aside.

In a woke heat up oil, add ‘B’ &

fry until light brown, add in cooked

chicken, ‘C’ mix well till dry.

Add in seasoning & cilantro leaves.

SPICY BUTTER CRAB

4 cloves garlic chopped

2 shallots chopped

1 small piece ginger chopped

5 birds eye chilies chopped

Hand full curry leaves

2-3 tbsp butter

Salt to taste

3 crabs cleaned

METHOD:

Heat up butter, add in garlic, ginger,

shallot, bird’s eye chilly & curry leaves

fry until crispy.

Add in crab, salt & stir-fry till cooked.

Serve hot.