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.