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.