Egg carrot biryani

Basmati rice 2 cups, cooked in 4 cups water. Hen eggs 6, cooked and peeled .
Carrot 4, chopped into 1 cm cubes, cherry tomatoes 10, bay leaves 3, cloves 3,
star anise 1, cinnamon stick 3" piece, salt to taste, onion 1, thinly sliced, garlic 4,
ginger 2 inch piece, both finely chopped, coconut oil 3 tbsp., cilantro little.
Heat oil in a wok, drop in whole spices, sauté till fragrant, add onion, garlic and ginger,
Sauté till cooked, add egg biryani masala, sauté for 30 seconds, add carrot, combine well
and cook. Add egg and mix well.Add rice, cherry tomatoes and cillantro, combine well,  and serve hot with lime pickle.

Steam cooked crab with butter

 Mud crab big 1, cleaned and washed thoroughly,
cut into medium pieces,  garlic paste 2 tsp., salt to taste.
I have took 2 king crag legs also to cook.
Steam cook, water in the crab is sufficient to cook the crab.
Serve hot with butter.

Paneer Masala

Paneer 1lb., cut into 2 inch pieces, garlic ginger paste, 2 tsp., salt to taste, marinate paneer
pieces with the ingredients, keep it for 1/2 an hour, and light brown the sides of paneer
pieces in a little coconut oil in a pan.
Onion 1, thinly sliced, chicken masala 2 tsp., garam masala 1/4 tsp., salt to taste, coconut
milk 1 cup, coconut oil 2 tbsp.
Heat oil in a wok, drop in onion, sauté till light brown, add masala powder, sauté for 30 seconds,
drop in paneer pieces, combine well, add coconut milk, allow to bubble, add chopped cilantro,
combine well. Adjust salt. Transfer into a serving bowl, garnish with cilantro. Serve with roti
and chapatti.

Egg potato stew

White and purple potato 2 each, peeled and cubed, onion 1, cubed, green chilli 4, silted, ginger 2 inch piece, garlic cloves 4, both thinly sliced, curry leaf a sprig, salt to taste, cinnamon stick 3 inch piece, bay leaves 3, cook all the ingredients in required water in a wok, when cooked well, drop in 6 hen eggs, boil cooked, peeled and striped into the potato mix. Allow to remain in low flame for 3 minutes, add 1 cup thick coconut milk, allow to bubble. Serve hot with bread, chapatti and naan.

Chicken Roast

Whole Chicken 1, cut into medium pieces, chicken masala 2 tbsp., salt to taste, lemon juice 2 tbsp.
Marinate the chicken with the ingredients and refrigerate overnight.
Shallots 250 grams, garlic cloves 15, ginger 3 inch, chopped, coconut oil 1 tbsp.
Heat the oil sauté the ingredients, allow to cool and grind it to a coarse paste.
Coconut oil 2 tbsp., black pepper powder 2 tsp., garam masala 1 tsp., curry leaf a sprig,
green chilli 4, cut diagonally.
Heat oil in wok, drop in curry leaf and green chilli, followed by grind paste, and chicken.
Combine well and allow to cook in low flame. No need to add water, the water content in
chicken is enough to cook. When cooked, add black pepper powder
and garam masala. Mix well, allow to remain for a minute. Transfer into a serving bowl.
Serve with steamed rice.

Special Chicken Biryani

Basmati rice 4 cups, ghee 3 tbsp., salt to taste, cardamom 4, cloves 4, bay leaves 4, turmeric powder 1/2 tsp., cook the rice along with ghee, whole spices and salt and keep aside.
Whole chicken 2, (2 to 3 kilo), cut into medium pieces, red chilli powder 1 tbsp., lemon juice 1/2 cup,
salt to taste, garam masala 1 tsp., pepper powder 1 tsp.
Marinate chicken with the powders mixed in lemon juice. Keep for 2 hours and shallow fry the chicken in required coconut oil.
Onion 2, thinly sliced, ginger paste 4 tsp., garlic paste 4 tsp., green chilli 2, silted, chicken biryani
masala 2 tbsp., star anise 4, cinnamon stick 4 inch piece, black pepper corns 1 tbsp., salt to taste,
yogurt 2 cups, chopped cilantro 1/2 cup.
In the balance oil after chicken fry, sauté the whole spices, till fragrant, add onion, ginger, green chilli and garlic, sauté till tender and light brown, add the biryani masala, sauté for 30 seconds, reduce flame, add yogurt, stir quickly, followed by fried chicken, adjust salt, and allow to remain for 10 minutes in low flame. Add cilantro, combine well, biryani masala ready.
In a tray spread a thin layer of rice, a thick layer of chicken masala and complete layering.
Serve from a side to get two layers of rice and two layers of chicken. This special biryani is rich in protein than in carbohydrates. Serve with lime pickle.
 

Vegetable rice

Basmati rice 2 cups, cooked in 4 cups of water and salt to taste.
Onion 1, garlic cloves 3, ginger 1 inch piece, all thinly sliced.
Frozen green peas, carrot and beans a cup each.
Coconut oil 1/4 cup, cinnamon stick 3 inch, star anise 2, cloves 5, bay leaves 4,
black pepper corns 12, cardamom 3, salt to taste, turmeric powder 1/2 tsp.,
yogurt 2 cups.
Heat oil in a wok, drop in whole spice, sauté till fragrant, add onion, garlic and ginger,
sauté till golden brown, add salt, turmeric powder along with vegetables, sauté till cooked,
reduce the flame, add yogurt and mix quickly, followed by rice, combine well.
Transfer into a serving tray. Serve with raita and pickle.

Nine pulse stir mix

Nine pulse mix 1 cup, soaked overnight and cooked.
Grated coconut 1 cup, cumin powder 1/2 tsp., salt to taste, chilli powder 1/2 tsp.
Squeeze the ingredients and keep aside.
Shallots, 4, garlic cloves 3, both finely chopped, coconut oil 1 tbsp. mustard seeds 1/2 tsp.
curry leaf a sprig.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add curry leaves, followed by
 coconut mix, sauté for 30 seconds, add pulse mix, combine well and adjust salt.
Transfer into a serving bowl. Serve with rice and chapatti.

Cassava with greens

Frozen Cassava 2 lbs., cook in a large wok of boiling water. When half cooked, strain out
the water and fill with more boiling water. Add a tsp. turmeric powder and salt to taste.
When fully cooked, strain out water and keep the cassava aside. If the pieces are big, cut into smaller.

Scallions 4, chopped, green chillies 4, cut into rings, curry leaf 2 sprigs, garlic paste 2 tsp.,
coconut oil 3 tbsp.
Heat oil in a wok, drop in green chillies and garlic paste, sauté a while to remove the rawness.
Add half curry leaves, cooked cassava, combine well, if required smash the cassava, add balance curry leaves and scallions. Mix well, adjust salt and serve hot with fish curry.

fish curry

Staple and favourite food of South Kerala in India.

Tilapia fry

Tilapia fillets 500 grams, cut into desirable pieces, paprika powder 1 tbsp., rice vinegar 2 tbsp.,
turmeric powder 1/2 tsp., fenugreek powder 1/2 tsp., black pepper powder 1 tsp., salt to taste.
Mix the ingredients together and marinate tilapia fillets with the mix. Leave for 2 hours.
Coconut oil as required.
Heat oil in a pan, and shallow fry the pieces both sides till golden yellow.
Serve with fresh vegetables.

Egg Platter

Hen's eggs 8, boil cooked, peeled and halved. Arrange on a platter with cut end up.
 Sprinkle with salted lemon juice.

Onion 2, thinly sliced, coconut oil 2 tbsp., salt to taste, paprika powder 2 tsp.,
cilantro chopped 2 tbsp., hing a pinch.
Heat oil in a pan, drop in onion, saute till tender, add paprika powder, salt and hing,
add cilantro, mix well. Spread the onion mix on top and in between the egg halves.
Serve as a snack.

Fish curry

Salmon 1 lb., cut into 2 inch cubes, turmeric powder 1/2 tsp., paprika powder 1 tbsp.,
 salt to taste, ginger garlic paste 2 tsp.
Marinate fish pieces and refrigerate for 2 hours.
Shallots 6, thinly sliced, green chilly 3, silted, curry leaf a sprig, tomatoes 2, sliced,
coconut oil 1 tbsp., gamboge cloves 4, fenugreek powder 1/3 tsp., hing a pinch.
Heat oil in an earthen wok, drop in shallots, half curry leaf, sauté till tender, add fish pieces,
combine well until the fish pieces discolours. Add gamboge and a cup of boiling water.
Allow to cook, reduce flame, add tomatoes, hing and fenugreek powder. Swirl the wok.
Garnish with balance curry leaves. Best to serve after 3-4 hours.

Grilled chicken

Chicken wing 2 lbs., ginger garlic paste 1 tbsp., paprika powder 1 tbsp., pepper powder 1tsp.,
lemon juice 2 tbsp., garam masala 1 tsp., salt to taste.
Marinate the wings and refrigerate overnight.
Preheat the oven 350 degrees. Grill the chicken wings for half an hour. Turn upside down
and again grill for 15 minutes.
All ages prefer this dish.

Fresh Salad

Cucumber 1, peeled and chopped, riped paprika 2, sliced diagonally, small oval tomatoes 4,
salt to taste, ginger 1/2 inch piece, finely chopped, fresh organic coconut oil 1 tbsp.
Mix the ingredients and serve. Excellent to have before a heavy meal.
Helps digestion.

Okra masala

Okra 1/2 lb., cut into 3 cm. pieces, onion small 1, cubed, bell peppers 2, sliced,
tomato 1, cubed, salt to taste, vegetable masala 1 tbsp., coconut oil 2 tbsp.,
curry leaf 1 sprig.
Heat oil in a pan, drop in onion and sauté till tender, add okra, sauté till tender,
add bell peppers, tomato, salt and vegetable masala and curry leaf, sauté till cooked.
Transfer into a serving bowl. Serve with rice.

Mixed Beans with coconut

Nine beans  mix 1 cup, soaked over night, pressure cooked with salt to taste. Keep aside.
Grated coconut 1/2 cup, turmeric powder 1/2 tsp., salt to taste, cumin powder 1/4 tsp.
Squeeze these ingredients and keep aside.
Coconut oil 2 tbsp., dried chilly 1, broken into 2, mustard seeds 1/4 tsp., curry leaf a sprig,
shallots 3, garlic cloves 2, both finely chopped.
Heat oil in a pan, drop in mustard seeds, allow to splatter, drop in dried chilly and curry leaf
followed by shallots and garlic, allow to cook, add coconut mix, combine well, add cooked
beans, mix well, adjust salt. Transfer into a serving bowl. Serve with rice.

Baked Cauliflower

Cauliflower 1, split the flowers, wash thoroughly, drain excess water, sprinkle with turmeric and salt.
Chick pea flour a cup, asafoetida powder 1/2 tsp., chilly powder 1 tsp.
Mix the ingredients, add little water and prepare a thick batter. Dip the cauliflower in the batter.
Spread in a baking tray and bake in 300 degrees for 1 1/2 hours. Care should be taken to turn the flowers on half way. Crispy fritters are ready.

Spicy fritters

 
 
 
For non spicy the same way not to add chilly powder.

Non spicy fritters

Medicated Dry Bar

Fried Rice flour 1 cup, palm sugar  1 lb., made into syrup, turmeric powder 4 tbsp.,
garlic paste 4 tbsp., pepper powder 1 tbsp., dried ginger powder 1 tbsp., ajowan ( carom seeds )
powder 2 tbsp., coconut oil 1/4 cup,salt a pinch.
While palm sugar syrup in low flame, add all the ingredients, stir quickly to avoid lumps, stir
till the mix form a thick battery form.
Mean while brush a tray with coconut oil and pour the batter into the tray, quickly spreading
the top with bottom of a spatula to get a plain surface. Give knife cuts on the batter while hot,
to break it easily when cooled.
Allow to cool, break through the lines and have a bar after dinner.
This is specially for delivered moms to start on 21st day. Can have up to two weeks.
Good for rejuvenating uterus and good for digestion.

Healthy dinner ....Chapatti and Turkey

Whole wheat Chapatti 1, Turkey Pattie 1, Cucumber slices as required and your favourite sauce.

Whole wheat powder a scoop, add enough water to form a soft dough.
Divide the dough and form lime shape balls, spread the ball to desired size and cook both the sides
on a chapatti tawa.

Turkey Pattie....Fry it on a pan 5 minutes on each side.

Sauce prepared here.....Chilly garlic paste 1 tbsp., coconut oil 1 tbsp., rice vinegar 1 tbsp.,
Combine the ingredients, adjust salt . Ready to dip.

Egg Carrot Stew

 Hen's eggs 4, boiled, peeled, halved.
Carrot 4, onion 1, both sliced, garlic cloves 4, chopped, green chilly 2, silted, salt to taste, turmeric powder 1/3 tsp.
Cook the ingredients.
Coconut milk 1 cup, chopped cilantro 2 tbsp.
Add the ingredients along with halved eggs, allow to bubble in low flame, adjust salt.
Serve with Aappam.

Chicken Carrot Stew

Boneless chicken pieces 1lb., carrot 1lb., cut into medium pieces, onion 1, cubed, ginger garlic
paste 2 tsp., turmeric powder 1/2 tsp., green chilly 2, silted, curry leaf a sprig, salt to taste.
Pressure cook the ingredients for a whistle. Allow to cool.
Coconut milk 1 cup, chopped cilantro 2 tbsp.
Add the ingredients to the cooked mix, allow to bubble in low flame.
Serve with bread.

Sauteed mushroom

Button mushroom 1lb., sliced, shallots 50 gm., sliced, ginger garlic paste 1 tsp., meat masala 1 tbsp.,
salt to taste, curry leaf a sprig, coconut oil 2 tbsp.
Heat oil in a pan, drop in curry leaf followed by shallots, sauté till tender, add salt, ginger garlic paste, sauté till aroma spreads, add mushrooms, mix well and allow to cook in low flame.
Add meat masala, combine well, adjust salt and allow the gravy to cover the mushrooms.
Serve with chapatti.

Dal with cilantro

Green lentil splits (Moong Dal) cup, shallots 2, garlic cloves 2, green chilly 1, curry leaf a sprig,
turmeric powder 1/4 tsp., salt to taste.
Pressure cook the ingredients, allow to cool, smash it.
If required add little water, adjust salt and allow to bubble in low flame.
Coconut oil 1 tbsp., chopped cilantro 3 tbsp.
Transfer into a serving bowl.
Garnish with coconut oil and cilantro.
Serve with hot rice/ chapatti.

Sauteed Okra

Okra 1lb., cut into 1/2 cm. thick rings, salt to taste, coconut oil 2 tbsp.
Heat oil in a pan, drop in okra, sauté till tender, add salt and allow to cook.
Serve with rice.

Asparagus with yellow split peas

Yellow spilt peas 1 cup, salt to taste. Soak 4 hours and cook the peas gently.
Asparagus a handful, chopped, onion 1, chopped, garlic cloves 3, finely chopped,
turmeric powder 1/3 tsp., cumin powder 1/2 tsp., grated coconut 1 cup, salt to taste,
curry leaf a sprig, mustard seeds 1/4 tsp., coconut oil 1 tbsp.
Heat oil in a wok, drop in mustard seeds, allow to splatter, add curry leaf and onion, sauté
till tender, add garlic and asparagus, salt, mix well and allow to cook in low flame. Add
turmeric, cumin powders along with grated coconut and cooked peas. Combine well.
Transfer into a serving bowl. Serve with rice/ chapatti.

Pepper Chicken

Chicken breast 1 lb., cut into 2" pieces, shallots 100 gm., ginger 1 inch, garlic cloves5, all thinly sliced, pepper powder 1 tbsp., coriander powder 1 tsp., garam masala 1/2 tsp., salt to taste,
turmeric powder 1/4 tsp., chopped cilantro 2 tbsp., coconut oil 2 tbsp., curry leaf a sprig.
Heat oil in a pan, drop in curry leaf, followed by shallots, ginger and garlic, sauté till tender,
add pepper, turmeric, coriander powder and salt, sauté for a while, add chicken, mix well, and
close with a lid. Cook in low flame. When cooked add garam masala, mix well.
Transfer into a serving bowl, garnish with cilantro and serve hot.

Sauteed shallots

Shallots 100 gm., thinly sliced, ghee 2 tbsp., salt to taste, pepper powder1/2 tsp.
Heat ghee in a pan, drop in shallots, salt till tender, add salt and pepper powder,
sauté till golden brown. Add curry leaf. Serve hot with rice for lunch.

Moong Dal in coconut milk

Moong Dal ( Green lentil splits )1/2 cup, shallots 3, garlic cloves 2, both chopped, salt to taste. Pressure cook the ingredients. Allow to cool.
Coconut milk 1/4 cup, curry leaf a sprig, cumin powder 1/4 tsp., ghee 1 tsp.
Combine on the ingredients together allow to bubble.
Serve with rice and papadum.

Shallot turmeric fried rice

Basmati rice 1/2 cup, cooked in a cup of water.
Ghee a tbsp., shallots a handful, thinly sliced, curry leaf a sprig, salt to taste, turmeric powder 1/3 tsp.
Heat ghee in a pan, drop in shallots and curry leaf,  sauté till golden brown, add salt and turmeric powder, combine well, add cooked rice, mix well and serve hot for lunch.

Upma with veggies

Fried semolina 2 cups, carrot chopped 1 cup, frozen greens peas 1/2 cup, salt to taste, ghee 2 tsp.,
coconut oil 2 tbsp., dried red chilly 2, broken into 2 each, curry leaf a sprig, onion 1, chopped,
ginger 2 inch piece, finely chopped, cilantro chopped 2 tbsp., mustard seeds 1/2 tsp.
Heat oil in a wok, add mustard seeds, allow to splatter, add red chilly and curry leaf, followed by
onion and ginger, sauté till tender, add carrot, sauté till tender, add green peas, sauté till cooked,
add semolina, salt, combine well, add 3 cups boiling water, combine well, add ghee.
Serve hot for dinner along with a black coffee.

Sauteed black chick peas and banana

 Black chick peas 1 cup, soaked over night and pressure cooked adding salt to taste.
Onion 1, chopped, mustard seeds 1/4 tsp., coconut oil a tbsp.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add onion, sauté till tender, add cooked chick peas, adjust salt, sauté till
the ingredients combined well. Garnish with cilantro and serve with boiled banana for a healthy dinner.

Cooked Riped Banana

Nendran Banana 1 large, washed, cut into four, give a longitudinal cut on skin. Steam cook.
Serve hot with a cup tea.
The sweetness will increase and is very digestible. So those who are feeling not well can have
this meal.

Spinach egg scramble

Spinach 1 lb., eggs 2, chilly flakes 1 tsp., shallots 6, garlic cloves 3, both chopped,
coconut oil 2 tbsp., salt to taste.
Heat oil in a pan, drop in shallots and garlic, sauté till tender, add spinach and chilly, sauté till cooked, add salt, eggs and scramble till cooked. Serve with rice.

Sauteed Baby Spinach

Easy to prepare and good for health.
Baby Spinach a lb., onion 1, garlic cloves 3, both chopped, paprika powder 1/2 tsp., salt to taste,
coconut oil 1 tbsp.
Heat oil in a pan, drop in onion and garlic, sauté till tender, add salt, paprika and spinach,
sauté till cooked. Serve with rice.

Jicama Salad

Jicama 1, sliced into 4 cm lengthy pieces, rice vinegar 1 tbsp., chilly flakes soaked in rice vinegar,
salt to taste, chopped cilantro little.
Combine all the ingredients and have it before mail meal.
Sambal paste can be used instead of vinegar and chilly flakes.

Malabar spinach with Dal

 Malabar spinach is a creeper found in homesteads of Kerala.
Once grown and established it will survive throughout even if not
cared. This contains lot of vitamins, minerals and fibre which is
good for health.
Leaves and tender shoots are good for cooking.
Chena Dal 1 cup, pressure cook and keep aside.
Chop the leaves along with shoots.
Onion 1, garlic cloves 2, both finely chopped, grated coconut 1 cup,
turmeric powder 1/2 tsp., cumin powder 1/2 tsp., salt to taste, coconut oil 2 tbsp., mustard seeds 1/4 tsp.

Heat oil in pan, drop in mustard seeds, allow to splatter, add onion and garlic, sauté till tender, add spinach, salt, turmeric and cumin,
mix well and sauté till cooked. Add grated coconut, followed by
cooked Dal, combine well, adjust salt and transfer into a serving bowl.
Serve with rice and chapatti.

Egg plant masala puree

Egg plant 2, cut into cubes, sprinkle with salt and steam cook.
Onion 1. sliced, garlic cloves 2, sliced, coconut oil 2 tbsp., vegetable masala 2 tsp.,
tomato 1, chopped, salt to taste, palm sugar powder 1 tbsp.
Heat oil in pan, drop in onion and garlic, sauté till tender, add masala, sauté for 20 seconds,
add salt and tomatoes, sauté till well cooked, add cooked egg plant, combine well.
Transfer into a serving bowl. Serve with chapatti or rice.

Rajma salad

Cooked rajma 1 cup, onion small 1, chopped and immersed in 2 tbsp. lemon juice,
green chilly 1,( optional) cut into pieces, chopped cilantro 1 tbsp., tomato small 1, chopped,
salt to taste, coconut oil 1 tbsp.
Combine the ingredients together and enjoy the great salad.

Sweet Sour and crunchy salad

Salad mix ( spring spinach ) a bowl, peach 1, sliced, cooked chick peas 1/4 cup,
 cooked quinoa 3 tbsp., cooked sausage cut into a cm rings 8, cooked egg plant in
salt, black pepper powder and turmeric.
Lemon juice 2 tbsp., salt to taste. Except peaches mix ingredients together.
Arrange your plate of salad as you like. A perfect lunch.

Tomato rasam

Tomatoes 4, boil for 20 minutes, allow to cool, peel off skin and pureed.
Rasam powder 1 tbsp., tamarind concentrate 1/4 tsp., pepper powder 1/2 tsp.,
 palm sugar powder 1 tbsp., water 2 cups, salt to taste.
Boil thoroughly all the ingredients together.
Coconut oil 2 tsp., mustard seeds 1/2 tsp., red chilly 1, curry leaf a sprig, chopped cilantro 1 tbsp.
Heat oil, drop in mustard seeds, allow to splatter, drop in broken red chilly followed by curry leaf.
Pour rasam into the seasoned mix. Transfer into a bowl and add cilantro.
Serve with rice or drink after a heavy meal.

Long beans and little gourd in olive oil

Long beans a handful, break into 3 cm length, little gourd a handful, sliced lengthwise into 4, sprinkle salt to taste and steam for five minutes.
Shallots a handful, thinly sliced, olive oil 1 tbsp., curry leaf a sprig
Heat oil in a pan, drop in curry leaves and shallots, sauté till tender, add steamed veggies, sauté till
tender. Adjust salt. Serve with rice, yogurt and mango pickle.

Cauliflower Carrot mix

Cauliflower small 1, flowers separated, washed and chopped, carrot 2, chopped, onion 1, chopped,
garlic cloves 3, chopped, green chilly 3, silted, curry leaf a sprig, grated coconut a cup, dried red
chilly 1, cumin powder 1/2 tsp.,  mustard seeds 1/2 tsp., coconut oil 2 tbsp., turmeric powder half tsp., salt to taste.
Heat oil in a shallow wok, drop in mustard seeds, allow to crackle, add curry leaf and red chilly,
followed by onion and garlic, sauté till tender, add cauliflower , carrot and green chilly, allow to cook in low flame. Add grated coconut , turmeric powder, cumin powder and salt . Combine well.
Transfer into a serving bowl. Serve with rice.