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.